Wish you were Irish?
> JOAN KINGSBURY
Staff Correspondent
"March 17th is a big holiday for
Irish-Americans and all those who
wish, at least for one day, they were
of Irish descent. Parades, corned
beef and cabbage, and just good
cheer highlight St. Patrick’s Day.
In Ireland, St. Patrick’s Day is a
national holiday. St. Patrick is Ire-
land’s patron saint.
College Misericordia’s “A Window
on the World” series was completed
for this year last Saturday by fea-
turing a session on ‘The Irish.”
Just in time for St. Patrick’s Day,
the session included a folk tale and
discussion on the land and people of
Ireland by Kevin McGovern, Ph.D.
award-winning Emerald Isle Dan-
cers.
According to Dr. McGovern, who
has studied in Ireland, the Irish are
truly lovers of a good story. Folk-
lore and folk beliefs are an impor-
tant part of their culture. Immi-
grants brought some Irish
superstitions with them to America.
A horseshoe is hung over a door to
keep the fairies out because fairies
steal children. The Irish believe that
if you anger the fairies, they will
touch you and steal your wits; thus
the term used today, ‘‘He is touched
in the head.”
Ireland is a country with an
unhappy history. During the course
of existence, Ireland has been
invaded countless times. The Irish
have a great respect for learning,
religion, and wisdom. Although the
Irish were a warlike people before
the arrival of Christian missionar-
ies, not one single missionary was
killed because of their respect for
knowledge.
Geographically, Ireland is located
on the west coast of England. It is
282 miles long at its longest point;
its greatest width is 177 miles. The
state of Pennsylvania is 1% times
as large as Ireland.
The weather in Ireland is rainy
and foggy most of the time: Due to
the Gulf ‘Stream, the temperature
only reaches a low of 40-42 degrees
in winter; in summer, it never gets
hotter than 60 degrees. This rainy
weather causes the grass to grow at
an alarming rate, thus the nick-
name ‘‘The Emerald Isle.”
When it comes to preparing food,
the Irish are simple cooks. Because
of the hard existence they had to
endure, the Irish diet was one of
mainly potatoes, cabbage and
bacon. Cooking was a necessary
chore rather than an artistic cere-
mony.
Bread is a very important addi-
tion to any Irish meal. Irish Soda
Bread is a staple at breakfast,
dinner and tea time. Made from
flour, salt, baking soda and butter-
milk, Irish Soda Bread is quick and
easy to make. The dough is shaped
into a round loaf and a cross is
slashed across the top. Tradition
says that you will never be hungry
if a cross is drawn on the bread
before baking it.
Many Irishmen live on farms and
raise their own food. Pigs are often
raised giving the farmer and his
family pork, spareribs, hams, sau-
sages, and bacon. Sheep are raised
near the Atlantic coast. Lamb is
expensive to eat, but the wool is
prized for its warmth in yarn
making.
Rather than eating chickens fre-
quently, which are important for the
eggs they produce, they are saved
for Sundays and feast days.
- Potatoes, cabbage, parsnips, tur-
nips and parsley are popular vege-
tables in Ireland because they are
hearty and stand up well to frost as
do carrots, beets and onions. Refrig-
eration is not readily available in
Ireland so foods must be able to
withstand the climate.
If you would like to celebrate St.
Patrick’s Day this year with a
traditional dish, combine slab
Irish foods
bacon, cabbage and mashed pota-
toes but if you like the Irish-Ameri-
can tradition, try New England
Corned Beef Dinner made popular
by Irish immigrants who moved to
that area of our country.
(Note: Some information in this
article was compiled by Mary E.
Craft while pursuing her Gold in
Girl Scouting.)
IRISH SODA BREAD
2 ¢. all purpose flour
1% t. baking powder
v, t. baking soda
Vs t. salt
3 T. sugar
1 T. caraway seeds
15 ¢. seedless raisins
1 c. buttermilk
Mix flour, baking powder, baking
soda, salt and sugar together. Add
caraway seeds and raisins. Stir in
buttermilk to make a soft dough.
Knead dough lightly on a floured
board, for about one minute, then
shape into a round loaf and put it
into an 8-inch greased round pan.
Pat flour lightly over the top
surface, then cut crosswise into the
top. Bake in a preheated 350 degree
oven for 40 minutes or until done.
Bread should have a hollow sound
when you tap it. For plain bread
omit the caraway seeds and raisins.
NEW ENGLAND
CORNED BEEF DINNER
4-5 1b. corned beef brisket
1 clove garlic
2 whole cloves
10 whole black peppers
2 bay leaves
8 med. carrots, pared
8 med. potatoes, pared
8 med. onions, peeled
1 med. head cabbage, cut in 8
wedges
2 T. butter or margarine
Chopped parsley
Mustard sauce
Wipe corn beef with damp paper
towels. Place in large kettle; cover
with cold water. Add garlic, cloves,
black peppers and bay leaves.
Bring to boiling; reduce heat and
simmer 5 minutes. Skim surface,
then simmer, covered, 3 to 4 hours
or until meat is fork tender.
Add carrots, potatoes and onions
during last 25 minutes. Add cabbage
until vegetables are tender.
To serve: slice corned beef thinly
across thegrain. Arrange on one
side of serving platter. Place cab-
bage wedges beside meat. Brush
potatoes wiht butter, and place in
serving dish; sprinkle with parsley.
Arrange carrots and onions in
another dish. Pass mustard sauce.
Serves 8.
MUSTARD SAUCE
1» ¢. mayonnaise or cooked salad
dressing
1 t. chopped onion
Ys ¢. prepared mustard
Combine all’ ingredients; mix
well. Refrigerate, covered until
ready to use. Makes about 1 cup.
Girl Scouts of Penn’s Woods Coun-
cil are making known ‘The Cookies
Are Here” ...now through March 19,
which represents the delivery phase
of the 1984 Cookie Sale.
General Chairman Mrs. Charles
F. Hensley of Wilkes-Barre said the
Girls Scouts will be busy delivery
those orders placed earlier this year
and eager to meet any additional
orders from the public.
Varieties available in the tamily-
size packages include the traditional
shortbread (Scot-Teas), Coconut
Creme Sandwich Coolies; Thin
Mints; Savannahs (peanut butter
sandwich = cookies); Hoedowns
(chocolate covered peanut @ buer
cookie); Kookaburras (chocolate
cookie time
and caramel cookie, almost like
candy); and the all natural Cheddar
Cheese ‘Snacking Crackers known as
“‘Golden Yangles”.
Mrs. Hensley stated that every
volunteer effort is being put forth to
reach all interested individuals and
groups. Further information is
available by writing or calling
Council Offices, located at 10 South
Sherman St., Wilkes-Barre.
Cookie chairmen in the Back
Mountain include Judy Crispell of
Noxen and Jennie Metzgar of Shav-
ertown.
Public support of the 1984 Cookie
Sale of Penn’s Woods Council is
encouraged.
3 ¢. boiling water
6 Lipton Flo-Thur Tea Bags
6 T, Irish whiskey
6 t. sugar
mintues. Remove tea bags.
servings.
Clifton, N.J. 07012.
EA
{wrest
substitute for meat during Lent, try
lentils. Combined with a grain, they
are d good source of protein for
anyone who is not eating meat, says
Josephine Kotch, Extension Home
Economist for Luzerne County.
Proteins are made up of amino
acids. There are 21 amino acids, but
eight of them are essential, mean-
ing our bodies cannot manufacture
them from other sources.
Meats have all of the essential
amino acids. Other foods, such as
cereals, breads, beans, peas and
lentils, are incomplete proteins
since they only have some of the
essential amino acids.
But, these foods can be put
together like a jigsaw puzzle to give
you all the amino acids you need to
make a complete protein. These
foods, when put together, are called
complementary proteins. .
Lentils and rice or whole wheat
make a delicious complementary
protein that can be substituted for
meat if you're looking for something
different to eat during Lent.
For something unusual, try a spa-
served over whole wheat spaghetti.
To make the sauce, youw’ll need
one cup of chopped onion, two
cloves of minced garlic, two table-
spoons of olive oil, one cup of dried
lentils rinsed and picked over, two
cups of water or vegetable broth,
six ounces of tomato paste, four
ounces of mushrooms drained, one-
half teaspoon oregano, and one-
fourth teaspoon each of basil and
cayenne and salt to taste.
In a saucepan, saute garlic and
lentils and water; bring to boil.
Reduce heat, cover and cook 30
minutes or until lentils are tender.
Simmer 10 minutes. Maks 3 cups.
For additional Meatless Protein
Stretching recipes write or call
Pennsylvania State University
erne County, 5 Water St., Court-
house Annex, Wilkes-Barre, Pa.
18711, Phone 825-1701 or 459-0736,
ext. 701.
School
Following are cafeteria menus
from area school districts for the
following week:
WEST SIDE TECH
March 19 - 23
MONDAY - Stuffed celery, wafer
steak on seeded bun, cheese sticks,
chips, chilled fruit, chocolate chip
cookies, milk.
TUESDAY - Wimpie on soft roll,
spiced applesauce, buttered corn,
Tech fudgies, milk.
WEDNESDAY - Oval spice-cheese
on bun, lettuce-tomato, vegetable
soup- crackers, soft pretzels, milk.
THURSDAY - Shells-meat sauce,
tossed salad, choice of dressing,
grated cheese, roll-butter, short-
bread cookies, milk.
cole slaw, chilled fruit juice, choco-
late cream cupcake. milk.
LAKE-LEHMAN SCHOOLS
March 14 - 23
Junior High & Elementary
WEDNESDAY - Tacos w-trim-
mings, buttered corn, ice cream,
milk.
THURSDAY - Early dismissal,
Chicken patti on bun w-relish,
pudding, milk.
FRIDAY - No school Teacher In-
service.
- MONDAY - Hamburg on bun,
pickle chips, buttered corn, apple-
sauce and cookies, milk.
TUESDAY - Hot dog on bun,
cheese squares, minestrone soup,
saltines, peaches, milk.
WEDNESDAY - Ham patti on
bun, corn chips, green beans,
frosted cake, milk.
THURSDAY - Oven baked
chicken, mashed potatoes w-gravy,
peas-carrots, Parker House roll-
butter, ice cream; milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, fruit cup, milk.
Senior High School
WEDNESDAY - Hamburg gravy,
mashed potatoes, buttered carrots,
Parker House roll-butter, jello,
milk. :
THURSDAY - Early dismissal--
Chef’s surprise.
FRIDAY - No school. Teacher In-
service.
MONDAY - Hamburg or chicken
or small salad, pears, milk.
on bun, potato puffs, baked beans,
peaches, milk.
WEDNESDAY - Meatball hoagie,
corn chips, green beans, pudding,
milk. :
THURSDAY - Oven baked
chicken, mashed potatoes-gravy,
peas-carrots, Parker House roll-
butter, ice cream, milk.
jelly sandwich, carrot-celery sticks,
potato chips, fruit cup, milk.
‘About Your Medicines’ available
A consumer’s guide publication is Orders for the book can be placed
availa to Te public arom the with the Pennsylvania Pharmaceu-
ennsylvania Pharmaceutical Asso- i iati i
ciation, the statewide professional fea) Association, 30% Nort Third
association of Pharmacists. Street, Harrisburg, Pa. 17101. |
ashion house
LETRA
S-A-V-E
20 % to 30 % OFF SUGG. RET.
ON ENTIRE STOCK OF NEW
SPRING MERCHANDISE
2
LAYAWAYS INVITED
HOURS: DAILY 9:30 to 8:30
Saturday til 6; Sunday 12 to 5
(Across from Bishop Hoban)
200 S. Penna. Blvd., Wilkes-Barre
open |
VISA |
ANNOUNCING
THE OPENING OF
MARTHA’S BRIDAL &
: As advertised in Seventeen Magazine,
Prom Dresses plus many more.
®
Graduation voile and organza fabrics.
Beautiful combinations of old fashioned
Mother of the Bride )
Evening and Street length dresses. :
Tuxedo Rentals
% Yes, we can order any dress advertised in the Bridal Magazines #
675-0482
Rt. 415 Dallas Memorial Highway
For this important season we offer:
Selection of eyelet batiste-embroidered
Wedding as well as contemporary styles.
Formal Wear = Perfect complement for the occasion.
At your convenience day or night appointments
(Nox: to the Castle Inn)
THINK SPRING!
A
Ly PCA
ie SEE OUR EXCITING
COLLECTION OF
DRESSES
INCLUDING
VICKY VAUGHN
STUDIO E
KATE CONOVER
ALBERT NIPON
NONSTOP
ACT I. . . AND MORE!
PRICED RIGHT AT
SUBURBAN
CASUALS
629 PITTSTON AVE., SCRANTON
RT. 6 SCRANTON/CARBONDALE HWY.
778 KIDDER STREET, WILKES-BARRE
OPEN 9 TO 9 DAILY, SUNDAYS 1270 5
(Era
ik
Pd)
\
DORAN,
a8 Fashion Naok.
Investment Dressing For Todays Woman
ot 5
x 25 PROM “yy
§ 5
Ty poner Zine 1s shinel
Hickory Corners Shoppes
Carverton Rd., Trucksville
696-4703
Hours: Tues., Wed., Fri., Sat. 10-b
Thurs. 10-8
i PLY LAYER OR
y SHEET IN
SEVERAL SIZES
I 30 Flavors
° Spices ° Milk * Eggs
* Jams ¢ Fresh Produce o Jellies
eo Butter ® Bulk Foods ® Papers
o Baking Items ¢ Candy
® Coats ® Suits ® Dresses
® Sportswear ® Formal Gowns
® Cocktail Dresses ® Beautiful &
Unusual Accessories
Come, Be Pleasantly Surprised
Open Daily
10 A.M. to 5 P.M.
Mon. Nite
‘til 9 P.M.
*Past Kingston Shopping
Center, Route 11 into
Plymouth. Turn left at
library, Hanover St. Cross
bridge. 2nd building on left.
I DYMONDS FARM MARKET 1
; AND BAKERY |
i Memorial Highway, Lower Demunds Rd.
Shavertown ® Phone 675-1696
WEEKLY BAKERY FEATUR
OUR DELICIOUS
:
| CHOCOLATE
CREAM PIE
Ow 4 3 45
ORDER YOUR
I PERSONALIZED
| BIRTHDAY CAKE
OPEN 7 DAYS A WEEK AT 8 A.M.
BAKERY ITEMS AVAILABLE AFTER 9 A.M. i