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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
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~ 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
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play, for comfort and durability.
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