By
Jane Cummings
8 CHARLOT M. DENMON
aff Correspondent
Jane Cummings enjoys cooking
but prefers easy-to-prepare dishes
because of her busy schedule. Two
boys, a two-year-old and a fifth
grader, four pedigreed Lhasa Apso
dogs, one of whom recently had six
pups, and her part-time position at
Trucksville Dog and Cat Hospital
make for busy days.
Her husband, John, is employed
at Dopka Construction in Plains
and, after a hard day’s work, enjoys
a hearty meal so Jane keeps a file
of easy to prepare but tasty recipes
close at hand.
Many of our readers may remem-
ber Jane, who worked as production
several years. She is also active in
4-H and works as an asistant leader
with the Evergreen 4-H Club. She
also bowls on the Jean Shop team in
the Imperialette League at
Bonomo’s Lanes in Dallas.
Jane enjoys crocheting and
recently completed a 3-D animal
spread for her son David’s bed. She
also designed and made a crochet
wall hanging which she entered in
“Crochet World’ magazine contest.
The hanging won third prize and
will be published with directions in
a future issue of the magazine.
Her fifth grade son, Christopher is
League, plays mini-football and
takes lessons in Kung-Fu. Her hus-
band plays on a Back Mountain slo-
pitch softball team.
“Taking care of our home, work-
ing and chauffering my son and
husband back and forth during
baseball and football season keeps
me busy, so that’s the reason I look
for hearty but tasty dishes such as
those listed below,” said Jane.
COUNTRY STYLE CHICKEN
2/3 c. butter .
» c¢. fine bread crumbs (1 slice
done in blender)
2 T. grated Parmesan cheese
1 t. each basil and oregano
Y» t. garlic salt
Uy t. salt
2 chicken breasts, split
V4 ¢. chopped green onion
V4 ¢. chopped parsley
Luncheon planned
Remove skin from chicken before
coating. Melt butter, combine bread
crumbs, cheese, basil, oregano,
garlic salt and salt. Dip chicken in
butter then in crumbs to coat. Place
skin side up in ungreased nine inch
square baking dish. Bake at 375
degrees for 50-60 minutes. Mean-
while, add onion, parsley to remain-
ing butter. When chicken is golden
brown pour butter sauce over it and
return to oven for 3-5 minutes.
1 1b. loose sausage
1 ¢. chopped onion
V4 ¢. green pepper, diced
1 can No. 2 stewed tomatoes
Y% c¢. water
5 c. grated cheese
1 8-0z. pkg. noodles
In a heavy skillet over medium
heat brown sausage, breaking meat
with fork as it cooks. Drain off most
of fat and stir in onion and green
pepper. Cook four minutes until
onjon is golden brown. Add toma-
toes and water over low heat about
25 minutes. Stir several times while
cooking. Add cheese and mix until
melted. Taste sauce and add sea-
sonings to taste. Cook and drain
noodles according to directions on
package. Do not rinse. Combine
sauce and noodles, mix well and
serve at once.
BAKED FILLED CUPCAKES
1% c. flour
2 t. baking powder
1 t. salt
1» ¢. creamy or chunky style peanut
butter
V4 ¢. margarine
1 c. firmly packed It. brown sugar
2 eggs
1t. vanilla
% c. milk
1 ¢. semi-sweet chocolate pieces
Grease 18 2% inch muffin cups.
Mix flour, baking powder and salt.
In a bowl stir together peanut butter
and margarine until creamy. Grad-
ually stir in sugar. With spoon blend
in eggs and vanilla, add dry ingredi-
ents alternately with milk blending
until just smooth. Spoon about one
teaspoon in each prepared muffin
cup. Make slight well in each and
fill with 10-12 pieces of chocolate.
Top with second teaspoon of batter.
Bake at 350 degrees for 25 minutes.
Dallas Post/Joan Kingsbury
The residents of the Meadows
Apartments enjoyed their annual
Easter dinner recently. It was
catered by the Regency of Wilkes-
Barre. The recreation room had
been decorated by the residents.
The tables were decorated with
bright colored cloths and napkins.
The Meadow Larks presented sev-
eral selections and the Kitchen
Band entertained several selections
full of fun. Wilbur Hoyt gave a
humorous reading.
The meal consisted of the follow-
ing delicious foods: roast beef, fried
chicken, baked ham, mashed pota-
toes, green beans, relish tray, fresh
fruit cup, rolls, apple pie and coffee.
The residents of the Meadows also
decorated the nursing home for
Easter with several kinds of decora-
tions, some made by the residents.
Each holidy of the year the Mead-
ows’ residents decorate the nursing
home. Many hours of enjoyment are
spent in making these decorations
for the nursing home and also for
the rec room of the Meadows Apart-
ment.
Mrs. Kotch stated sodium is a
minderal needed by the body, but
known as hypertension. Table salt
contains 40 percent sodium and 60
percent chloride.
To help people change their heavy
use of salt in their meal prepara-
tion, Mrs. kotch demonstrated the
various herb and spice combina-
tions eliminating the use of table
salt and still have a good tasting
dish. :
The audience had the opportunity
to taste the salt substitute on vege-
tables. They also tasted an old
fashioned Gingerbread prepared
without sugar and salt.
This program and all family
living educational programs availa-
ducted in cooperation with The
Pennsylvania State ' University
Cooperative Extension Service,
USDA and Luzerne County Board of
Commissieners. 57
Over 25 persons recently partici-
pated in a two hour program learn-
ing a variety of simple ways to
reduce salt in their daily meals.
Mrs. Josephine Kotch, Extension
Home Economist for Luzerne
County, discussed foods high in
sodium content. Those foods pre-
pared by manufacturers requiring
little preparation at home, smoked
meats, combination dishes, exam-
ples - 1 hot dog 2 oz. size contains
675 mg of sodium - soups contain a
range of 1152 mg to ‘892 mg. Ms.
Kotch also compared the foods that
contain sodium. naturally and those
low in sodium content. 1 apple 2 mg
- carrot and celery sticks 22-34 mg -
plain popcorn, 1 cup, 1 mg.
Mrs. Kotch called attention to the
fact that many Americans consume
up to 1-4 teaspoons of sodium a day
or 6000 mg. The average American
recommended intake should be 1100
to 330 mg. daily, approximately 1
s enough for most adult
Making dinner
allas Post/Charlot M. Denmon
Use Easter
leftovers
Holidays usually mean an over
abundance of delicious foods, pains-
takingly prepared. Easter is no
exception. Many easy-to-prepare
recipes can be used to make Easter
ham leftovers just as special as the
holiday meal itself!
Warm weather brings spring
fever, so why not encourage spring
by preparing left-over ham slices on
the grill. A tasty pineapple, brown
sugar and nutmeg baste is perfect
for a special lunch or dinner entree,
using the Broiled Ham Slice with
Pineapple Ring recipe below.
Another spring fever: favorite,
which can be done on the grill or in
the oven is Aloha Ham Loaves using
ground’ smoked ham, in single sery-
ing 'loaves topped with pineapple.
Pineapple Herb Sauce can also give
your left-over ham slices just the
added zip.
Using ham in kabobs is a great
taste sensation. Orange Glazed Ham
Kabobs intermingled with oranges,
green and red pepper pieces, with a
sauce base of orange juice, tomato
paste and a touch of ginger are sure
to please.
Why not serve ham and eggs?
Eggs Benedict, using a toasted
English muffin, split and toasted,
hot smoked ham, poached egg
topped with hollandaise sauce
makes a royal breakfast - or special
lunch. A
Sprinkle sever cubes of smoked
ham over your salads and in ome-
lets, or substitute ham in your
favorite recipes for a different
twist.
Today’s pork is lean, high in
protein and a good source of iron,
making it as nutritious as it is
delicious.
For a free color booklet on “Facts
About Ham”’, send a self-addressed,
stamped business envelope to HAM
FACTS, Pennsylvania Meat Market-
ing Program, Bureau of Markets,
2301 North Cameron Street, Harris-
burg, PA 17110-9408.
ALOHA HAM LOAVES
2 1b. ground smoked ham
6 slices canned pineapple
6-1 square pimiento
1 can (5% 0z.) evaporated milk
>» teaspoon curry powder
1 tablespoon instant minced onion
1 egg, beaten
Y2 cup crushed unsalted crackers
2 tablespoons catsup j
1 tablespoon snipped parsley
Place a pineapple slice in the
bottom of each 6 aluminum pans.
Fill center of each pineapple slice
with a square of pimiento. Mix 2
tablespoons evaporated milk with
curry powder and sprinkle 1 tea-
spoon of liquid over each pineapple
slice. Add remaining evaporated
milk to instant onion. Lightly but
thoroughly combine ground ham,
egg, cracker crumbs, catsup and
parsley; mix in evaporated milk
with onion. Divide meat mixture in
sixths and place 1 portion on pinea-
ple ring in each pan, pressing
lightly tomound. Cover each pan
tightly with aluminum foil, securing
around rim of pan. Place on grill
and cook at low to moderate tem-
perature 45 to 55 minutes or until
done. Invert plans to remove loaves
and serve pineapple side up. Makes
6 servings.
PINEAPPLE HERB SAUCE
1 cup unsweetened pineapple juice
V4 cup finely chopped onion
2 tablespoons light brown sugar
2 tablespoons catsup
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
V4 teaspoon rosemary, crushed
, teaspoon marjoram
Combine ingredients in saucepan;
stir until free of cornstarch lumps.
Cook until thickened and clear, stir-
ring constantly. Simmer 5 minutes
to blend flavors. Keep warm. Makes
SPECIAL SALE!
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=_
RUB R 7 CE A
Following are cafeteria menus for
area school districts for the follow-
ing week:
LAKE-LEHMAN SCHOOLS
May 7 - 11
Senior High School
MONDAY - Chicken patti or pork
bar-b-q on bun w-relish, French
fries or small salad, peaches, cook-
ies, milk.
TUESDAY - Steak hoagie or hot
dog on bun w-peppers, onion rings,
green beans, pudding, milk.
WEDNESDAY - Tacos or ham-
burg on bun w-trimmings, buttered
corn, ice cream, milk.
THURSDAY - Turkey bar-b-q on
bun w-relish, potato puffs, baked
beans, jello, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, macaroni-cheese,
stewed tomatoes, fruit cup, milk.
Junior High & Elementary
MONDAY - Chicken patti on bun
w-relish, minestrone soup-saltines,
peaches, donut, milk.
TUESDAY - Steak hoagie, onion
rings, buttered green beans, pud-
ding, milk.
Because Mother’s Day is so spe-
cial to remember...On Wednesday
and Thursday, May 9 and 10 Dallas
School District’s ARA Services
invite all grades Kindergarten
through sixth students to invite their
Mom's to lunch.
The Mother’s Day menu is: roast
turkey, sage dressing with gravy,
buttered whipped potatoes, chilled
fruit salad, buttered roll, Mother’s
Day cake, and choice of milk, on
May 9 for all Intermediate and
Westmoreland 1st and 2nd grade
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WEDNESDAY - Tacos w-trim-
mings, buttered corn, ice cream,
milk.
THURSDAY - Turkey bar-b-q on
bun w-relish, potato puffs, baked
beans, jello, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, macaroni-cheese,
stewed tomatoes, fruit cup, milk.
WEST SIDE TECH
May 7 - 11
MONDAY - Chilled fruit juice,
ham patty on soft roll, buttered
corn, cheese tray, pudding-whipped
cream, milk.
TUESDAY - Fish on bun, tartar
sauce, macaroni-cheese, stewed
tomatoes, brownies, milk.
WEDNESDAY - Open face turkey
sandwich w-gravy, mashed pota-
toes, cranberry sauce, rice pudding
w-raisins, milk.
THURSDAY - Ham-cheese sand-
wich, tossed salad w-dressing, vege-
cookies, milk.
FRIDAY - Wimpie on soft bun,
seasoned peas, fruit combo, soft
pretzels, milk. :
students. On May 10, Honey baked
chicken, macaroni salad, candied
carrots, roll and butter, chocolate
pudding. For all township and West-
moreland 3rd and 4th graders and
Mrs. Drayer’s class. Adult lunches
are $1.40 and may be paid on May 9
and 10.
Students were sent home flyers
and blanks to return to their schools
by May 4. We all look forward to
having the Mom’s for lunch. P.S.
Dad’s are welcome too.
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Phone: 287-9631
7