\ ee LL X Re. nests look real. Dallas Post/Joan Kingsbury By JOAN KINGSBURY Statf Correspondent Easter is a happy holiday for children. In addition to the impor- tant religious significance, Easter is filled wih colorful fun; candy eggs brought by the Easter bunny, hunt- ing for eggs, receiving that first corsage. Preparing for the holiday can also. be fun for your child. I have selected recipes for children this week that can be prepared by Mom. As an Easter project for our Scout Troop 633, we made holiday shapes out of Marshmallow Crunchies. These marshmallow, cereal treats made the perfect material with which to mold bunnies, nests, lambs and chicks. Decorated. with tinted coconut and brightly colored jelly beans, the girls’ projects turned out to be very nice. The best part is that these projects are edible, too. To tint coconut for decoration, add a few drops of the desired food coloring and mix very well until you reach the shade you want. Green makes lovely grass, yellow is good for straw. To add a holiday flavor to your Easter table, your children can make Easter Bunny Salad. Made from cottage cheese, pear halves, and garnished ' with’ American cheese whiskers, olive halves for eyes and half ‘a maraschino cherry for the mouth, Easter Bunny Salad is perfect for your special dinner. For a special dessert, Raspberry Blossom Dessert is delicious as well as pretty to look at. Raspberry gelatin and frozen raspberries are combined, then add to softened vanilla ice cream. Whipped cream and a fresh flower inserted in the top of each Raspberry Blossom Dessert make for a very attractive dessert. Dyeing eggs is synonymous with Easter. Although many Kits are available in the stores, you can make your own egg dyes by using food coloring, boiling water and vinegar. For a marbled look, add a teaspoon of vegetable oil to a bowl of color, stir, then dip egg in briefly. I hope your children enjoy making these Easter treats for your family. Happy Easter! MARSHMALLOW CRUNCHIES 1/3 c. butter or margarine 45 1g. marshmallows 51 c. rice cereal Butter a 13x9x2 inch pan. Melt butter in a 3 qt. saucepan over low heat. Add marshmallows. Stir con- stantly until marshmallows are melted and mixture is well blended. SiH Heat and stir 2-3 minutes longer. Remove from heat. Stir in Crispy Rice. Press into pan with fingers moistened with water. Cut into squares when cool or form into shapes with buttered hands. Makes 24. Variations: Stir in one of the following along with Crispy Rice: V4 cup chopped red and green glace cherries; 14 cup semi-sweet choco- late pieces; !4 cup peanut butter chips; one third cup flaked coconut; press 2 T. additional coconut on top. EASTER BUNNY SALAD 6 lettuce leaves, rinsed and drained - 1-16 oz. carton cottage cheese 2-16 oz. cans pear halves, drained 3 slices American cheese, cut in half 6 green olives with pimiento, cut in half i : 3 maraschino cherries, cut in half Place a lettuce leaf on each plate. Place 1 scoop of cottage cheese on the lettuce leaf for the bunny’s head. Next, place 1 whole pear half cut side down for the body. On a cufting board, cut a second pear half into 2 pieces; place the pieces above the cottage cheese to look like ears. Cut each American cheese half into 6 narrow strips for the whiskers, placing 3 on each side of the bunny’s head. Place olive halves for the eyes. Use a cherry half for the mouth and a dab of cottage cheese for the tail. Serve the salad first or serve with the meat course. Serves 6. RASPBERRY BLOSSOM DESSERT 1% ¢. water 1-3 oz. pkg. raspberry flavored gela- tin 1-10 oz. thawed 1 pt. vanilla ice cream, softened 1 ¢. heavy cream 2 T. confectioner’s sugar green food coloring 6 fresh or paper flowers Bring water to boil in a small saucepan over high heat. Pour the boiling water into a mixing bowl. Add the gelatin to the water and stir until the gelatin is dissolved. Add the thawed raspberries and softened ice cream to the gelatin mixture. Stir until the ice cream is com- pletely melted. Pour the mixture into 6 paper cups. Place a straw in each cup and cut the sraw off with scissors about one inch above the mixture. Refrigerate for several hours or until set. About 30 minutes before serving, beat the cream in the small mixing bowl with an electric mixer until it is stiff. (Cream is stiff when the peaks hold their shape after you have lifted the beaters out of the mixture). Using a teaspoon, spoon the whipped cream pkg. frozen raspberries, T BAKERY Refrigerate until serving time. Just before serving, place a flower in each straw. Serves 6. EASTER EGG DYE V4 t. of each food color 3, c. boiling water for each color 1 T. vinegar for each color hard-boiled eggs vegetable oil, optional For each color desired for dyeing, measure food color, water and vine- gar into a bowl about the size of a cereal dish. Mix well with a spoon; leave the spoon in the bowl so the colors don’t get mixed together from bowl to bowl. Gently place an egg in a bowl of dye, turning with a spoon for even coloring. When the egg is dyed to the color you want, use a teaspoon to lift the egg to a cooling rack to dry. If using paper towels, pat gently to dry so the egg is not sitting in a puddle of dye. When almost through dyeing eggs, you may want to try a marbled look. Add 1 teaspoon vegetable oil to a bowl of color, stir and dip egg briefly. NOTE: To make orange, mix equal amounts of red and yellow food color; to make purple, mix blue and red; to make green, mix blue and yellow. Following are cafeteria menus for local school districts for the upcom- ing week:L LAKE-LEHMAN SCHOOLS April 23 - 27 Senior High School MONDAY - No school. TUESDAY - Veal parmesan or hamburg on bun, French fries, applesauce, cookies, milk. WEDNESDAY - Spaghetti w-Ital- ian meat sauce, lettuce-dressing, Parker House roll-butter, fruited THURSDAY - Hoagie w-trim- mings, potato chips, baked beans, peaches, milk. FRIDAY - Toasted cheese or tuna salad sandwich, pickle chips, vege- table soup-saltines, pears, milk. Junior High & Elementary Schools MONDAY - No school. TUESDAY - Pork bar-b-q on bun w-relish, buttered corn, fruit cup, milk. WEDNESDAY - Hamburg on bun, French fries, applesauce, cookies, milk. THURSDAY - Spaghetti w- Atalian meat sauce, lettuce w-dressing, Parker House roll- butter, fruited jello, milk. FRIDAY - Toasted cheese sand- wich, pickle chips, vegetable soup- saltines, pears, milk. DALLAS SCHOOLS April 23 - 27 MONDAY - No school. TUESDAY - whimpies on enriched bun or steamed hot dot on enriched roll, baked vegetarian beans, peachy peaches, choice of milk-juice. Bonus: Cherry popsicle. WEDNESDAY - Cheeseburger on enrich bun or oven baked chicken, buttered whipped potaotes w-gravy, corn, choice of milk-juice. Bonus: Sugared donut. THURSDAY - Italian cold meat hoagie w-shredded lettuce or spa- / ghetti-meatballs, buttered Italian | bread, garlic bread in Jr.Sr., green | peas, choice of milk-juice. Bonus: | mode in Jr.Sr. HRY FRIDAY - Pizza (2 slices), or tuna salad sandwich w-shredded let- tuce, chicken-rice soup w-vegeta- bles, choice of milk-juice. Bonus: Vanilla pudding w-whipped topping. WEST SIDE TECH April 23 - 27 MONDAY - No school. TUESDAY - No school. +) WEDNESDAY - Fruit juice, hot dog on bun, baked beans, chips, shortbread cookies, milk. ~ THURSDAY - Meatball hoagie, buttered green beans, macaroni- cheese, big chip, milk. : FRIDAY - Grilled cheese, pickle chips, tomato soup-crackers, choco- late cream cupcakes, milk. Because the Pennsylvania Depart- ment of Agriculture is following federal guidelines for the recall of products containing ethylene dibromide (EDB), consumers should have little chance of pur- chasing a’ product exceeding the government limit for EDB content. But, if you have already purchased such a product, you should not have any trouble returning it, says Winand K. Hock, Penn State Exten- sion pesticides specialist. The federal government has sug- gested to the states guidelines for setting residue limits. Although these guidelines are not mandatory, several states, including Pennsyl- vania, are following them. In addition, the PDA has been randomly testing products for EDB and recalling those that exceed the government limit. So far, out of about 600 products tested in Penn- sylvania, only six have exceeded the limit, Hock says. If a product is found to have excessive amounts of EDB, the grocer can return the package to the manufacturer. If you have pur- chased a product that has been recalled, you can either throw it out or return it to the grocer for a refund or credit. ORDER P.M P.M. Widths: C-D-E-EE Colors: White-Blue-Red are coded, Hock says. guidelines. guidelines. says. Guidelines for recall and disposal entirely clear at this point, Hock says. Unopened containers will probably be recalled, but no deci- sion has been made yet. 5 If you desire further information on specific products contact Jose- phine Kotch, Extension Home Eco- nomics for Luzerne County, 5 Water St., Courthouse Annex, Wilkes- Barre, PA 18711 or phone 825-1701 or 459-0736, ext. 701. News & Ad Deadline Friday Noon I er they "~ goste’ , HapPY "tro ~ a : complete selection for everyone's taste. Celebrate Easter by giving delicious Russell Stover Candies. You'll find colorful baskets and Easter candies in all sizes and assortments. Also Easter egg dyes, Easter greeting cards, basket filler.. .everything for a wonderful holiday 1S SO easy EASTER FLOWERS FEATURE EASTER o Tulips C A KE °e Mums ® Hyacinths $ 95 i Reg. $2.29 ® Azaleas a We also have a large selection o Lilies of GERTRUDE HAWK CANDIES ORDER YOUR PERSONALIZED BIRTHDAY CAKE (Layer or Sheet) o SPICES © JAMS * BUTTER © EGGS * MILK FRESH PRODUCE o BAKING ITEMS © BULK FOODS © PAPERS © CANDY © LOTTERY TICKETS i OPEN 7 DAYS A WEEK AT 8 A.M. BAKERY ITEMS AVAILABLE AFTER 9 A.M. — eT St i a a oT. ro SX The perfect shoe for both girls and boys, for dress and play, for comfort and durability. S12 a a Sadat ve aviv we LL yOHT RE, PER fe Ee RRR BL 1832... Ll a ask ie i de vse «3 years DISH. sev sanded vue = avs « » 1 year out of State Orcall 675-5211 for assistance. Name Address City State Zip
Significant historical Pennsylvania newspapers