Student cooks
properly.
By CHARLOT M. DENMON
Staff Correspondent
Approximately 65 young men and
women at Dallas High School are
spending several hours each week
learning the culinary art. At least
half of them are male students,
many of whom are interested in
becoming future chefs or hotel and
restaurant managers.
These sophomores, juniors and
seniors do not limit" their recipes:to
simple menus, but prepare gourmet
dishes, do canning and sometimes
create recipes of their own.
The food and nutrition classes are
elective since the basic foods course
was required when the students
were in junior high. Not only do the
students prepare the foods, but they
also study nutrition and learn to
prepare well-balanced menus.
planning and preparing luncheons
and other meals for various school
events such as committee meetings,
small dinners and other awards
affairs. All foods are prepared
under the direction of Mrs. Debbie
Ruckno or Mrs. Nancy Goeringer.
Last Wednesday, the seniors
made Stromboli. The week before
last, they made ice cream. They
also prepared fresh trout from a
recipe developed by Mrs. Ruckno, a
recipe which won second prize in
the Pennsylvania Outdoor Life com-
petition. It was called Bacon Trout.
The boys brought in the trout and
the recipe proved to be not only
delicious but very popular with the
class.
Learning to prepare a variety of
recipes, the students made and
canned Chili Suce at the beginning
of the school term and used it later
in the preparation of various foods.
The Dallas Senior High School
students very willingly share these
recipes with Dallas Post readers.
CHILI SAUCE
» bushel tomatoes
2 ¢. celery, chopped
3 red peppers, chopped
3 green peppers, chopped
6 large onions, chopped
1c. salt
1 gt. vinegar
4 c. sugar
5 box mustard seed
1 t. turmeric
1 t. red pepper
Peel tomatoes by dropping in
boiling water until skins split.
Remove from water and peel and
Place tomatoes in a large pan,
add 1 cup salt and mix well. Let
tomatoes stand overnight; drain
water off next day.
Chop peppers, celery, and onions.
Add chopped ingredients, vinegar,
CARVERTON ROAD _ TRUCKSVILLE, PA
(696-2339 HE
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sugar and spices to tomatoes.
Cook until celery, peppers and
onions are tender. Pack in canning
jars and process for 10 minutes in
water bath canner.
Makes 24 pints.
BACON TROUT
3 dressed trout
1/3 ¢. Worcestershire sauce
1 T. lemon juice
2 T. onion powder
¥ t. garlic powder
1t. salt
9 strips bacon
Wash and pat trout dry inside and
out, grease baking dish and place
trout in dish.
Mix together Worcestershire
sauce, lemon juice, salt, onion
powder and garlic powder. It will
form a paste; brush paste inside
and outside of trout. Place 3 strips
of bacon on each trout, brushing
leftover paste on bacon.
Bake at 350 degrees for 35-40
minutes or until trout flakes easily
with a fork. Broil for 3-4 minutes to
crisp bacon. Serve on platter with
lemon slices and parsley.
VANILLA ICE CREAM
2 T. flour or cornstarch
1 c. sugar
Is t. salt
2 ¢. hot milk
2 eggs, separated
1 gt. light cream
2 t. vanilla
Mix flour or cornstarch, sugar
and salt, add the milk gradually;
cook over hot water 10 minutes,
stirring occasionally. Stir into the
well beaten egg yolks very grad-
ually. Cook until the custard coats
the spoon. Cool, add cream, stiffly-
beaten egg whites and flavoring.
Strain and freeze in church freezer.
STROMBOLI
Thaw and raise frozen bread
dough according to refrigerator
thawing directions.
Roll out dough into 15x12” rec-
tangle. Place filling down the center
leaving 2’ at top and bottom.
Sprinkle cheese and drizzle
fomato sauce and herbs over meat
filling.
Fold over dough and press edges
over each other to seal. Brush
dough with beaten egg.
Meat filling choices: ham (must
be cooked to remove moisture);
pepperoni, salami, minute steaks.
Cheese: Provalone, Mozzarella,
American Cheese.
Sauce and Herbs: Tomato sauce,
garlic, oregano, Italian spices.
Bake in 450 degree oven for 30
minutes. Brush with olive oil, when
removed from oven.
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etme lyon
The monthly meeting of Frosting
Friends of Luzerne County, spon-
sored by the Luzerne County Recre-
ation Department, met on April 16
in the Educational Conference
Center of L.C.C.C.
Harold Williams, a cake decorator
for three years, demonstrated wax
paper transfers. Williams, from
Wilkes-Barre, is the recipient of an
award from Wilkes Enterprises in a
national cake-decorating contest.
Frosting Friends will soon com-
plete its first year as a club, and
this month a nomination and elec-
tion committee was formed.
New members welcomed into the
club by our membership chairman,
Bernie Urban were Sallyann Disbon
and Michael A. Chyko.
This month Frosting Friends will
participate in the Fine Arts Fiesta
on Public Square in Wilkes-Barre,
May 17-20.
The next meeting will be held on
Monday, May 21, at 7 p.m. in the
Educational Conference Center of
L:C.C:C.
Demonstration for the month will
be airbrushing done by Mary Gal-
lagher from Hazleton. Mary is our
Program Vice-President and the
chairman of the 1986 Pa. State
Show. She has been a cake decora-
tor for the past seven years and has
taken classes in beginner,
advanced, cake sculpture, foreign
techniques and wedding cakes. She
also has had training in gum paste,
figure piping, and candy making.
Non-members wishing to attend
may do so for a nominal fee.
Following are cafeteria menus for
area school districts for the follow-
ing week:
WEST SIDE TECH
May 21 - 25
MONDAY - Chilled fruit juice, hot
dog on bun, baked beans, chips,
short bread cookies, milk.
TUESDAY - Taco-trimmings,
Spanish rice, buttered corn, Tech
squares, milk.
WEDNESDAY - Baked chicken,
macaroni-cheese, seasoned peas,
roll-butter, fruited jello, milk.
THURSDAY - Meatball hoagie,
buttered green beans, stuffed
celery, big chip, milk.
FRIDAY - Italian hoagie, lettuce-
tomato, spiced applesauce, brown-
ies, milk.
DALLAS SCHOOLS
May 16 - 22
WEDNESDAY - Turkey deli sand-
wich (sliced turkey, cheese-lettuce)
or chili dog or plain hot dog on roll,
oven baked French fries, cinnamon
applesauce, choice of milk-juice.
‘Bonus: Iced brownie, Brownie a la
mode in Jr.Sr.
THURSDAY - Steak-n-cheese
hoagie w-sauteed onions or Italian
cold meat hoagie w-lettuce, au
gratin potatoes, choice of milk-
juice. Bonus: Icy popsicle.
FRIDAY - Dallas famous pizza (2
slices) or tuna salad hoagie w-
shredded lettuce, macaroni salad,
choice of milk-juice. Bonus: Peanut
butter oatmeal cookie.
MONDAY - Hot turkey sandwich,
buttered rice w-gravy or friple
decker peanut butter-jelly sandwich
w-cheese cube, buttered peas, fresh
orange wedges, choice of milk-juice.
TUESDAY - Chicken vegetable
menus—
soup, toasted cheese sandwich, or
beef bar-b-que on seeded bun, fresh
celery sticks, choice of milk-juice.
Bonus: Cherry gelatin w-whipped
topping.
LAKE-LEHMAN SCHOOLS
May 16 - 22
Senior High School
WEDNESDAY - Macaroni casser-
ole, buttered green beans, roll-
butter, jello, milk.
THURSDAY - Chicken nuggets w-
honey dip, French fries, roll-butter,
peaches, milk.
FRIDAY - French bread pizza,
lettuce w-dressing, potato chips,
pears, milk.
MONDAY - Hot dog or kielbasi on
bun w-sauerkraut, French fries or
small salad, peaches, milk.
TUESDAY - Ham patti or chicken
patti on bun w-relish, candied sweet
potatoes, pudding, milk.
Junior High & Elementary Schools
WEDNESDAY - Macaroni casser-
ole, buttered green beans, roll-
butter, jello, milk. Ross--Field Day,
Hot dog on bun, corn chips, baked
beans, apple, milk.
THURSDAY - Chicken nuggets w-
honey dip, French fries, roll-butter,
peaches, milk.
FRIDAY - Junior High-Ross--
French bread pizza, lettuce w-dress-
ing, potato chips, pears, milk. Lake-
Noxen & Lehman-Jackson--Field
Day, “Bag Lunch’’.
MONDAY - Hot dog on bun,
cheese squares, minestrone = soup-
saltines, peaches, milk. Ross Ele-
mentary, May 16 menu.
TUESDAY - Ham patti on bun w-
relish, candied sweet potatoes, but-
tered corn, pudding, milk.
Whether you’re a weekend athlete
or a would-be one, what you eat can
affect your performance, your
enjoyment, and your overall well-
being. Keep the winning edges in
your favor by enjoying a sensible
snack like Savory Wheat Germ
Cheese Wafers.
Easily made ahead of time, these
crispy wafers blend the natural,
nutty flavor of wheat germ with the
tangy taste of Cheddar Cheese.
Wheat Germ Cheese Wafers are a
delicious choice for a fast before-
practice snack, yet also go well with
dip or cheese when it’s time to wind
down.
Wheat Germ is one of the most
and minerals naturally to your
cooking. Try it when baking, or use
it as a garnish, or add-on to cereal,
fruit, yogurts, and salads.
SAVORY WHEAT GERM
CHEESE WAFERS
2/3 cup regular wheat germ
1/3 cup all purpose flour
1/2 teaspoon salt
3/4 cup sharp Cheddar cheese
1/4 cup softened butter or margar-
ine
1 tablespoon water
Regular wheat germ, sesame seed
Combine wheat germ, flour and
salt; mix well. Beat together cheese
and butter until well blended. Stir
wheat germ mixture and water into
cheese; mix well. Form into a ball.
Divide in half. Roll on lightly
floured board to 1/8-inch thick. Cut
with floured 1 3/4-inch cutter. Place
on baking sheets. Sprinkle with
wheat germ and sesame seed. Bake
NOW AVAILABLE -
HAND DIPPED
*Over 30 Flavors
*Also Available
In Pints & 142 Gallons
in a 350 degree oven for 8-10 min-
utes or until lightly browned.
Remove from baking sheets. Cool
on wire racks. Makes 3 dozen.
Nesbitt offers
food services
Nesbitt Memorial Hospital offers
a special service to outpatients
scheduled for early morning testing
in both the Radiology and Labora-
tory Departments. The Breakfast-
On-Us program provides patients
directed to abstain from eating the
evening prior to testing with a light
snack after the completion of the
necessary procedure.
‘The program was initiated in
April of 1983. It entitles outpatients
to a complimentary beverage and a
muffin or donut. Individuals sched-
uled for radiology testing are issued
a pass redeemable in the hospital's
Hospitality Shop. Laboratory
patients are given a ticket usable in
the hospital cafeteria.
The program is extended during
regular hospitality shop and cafet-
eria hours. The food pass is made
available as a courtesy to outpa-
tients at Nesbitt Memorial Hospital.
“PSYCHIC
Trance Readings
A A SO A ta a
When Dad takes over the kitchen
on a Sunday morning, it’s a pretty
sure thing that breakfast will be a
stick-to-the-ribs affair that will set
the family up for an active day.
Men like hearty food meant to
supply the body with energy, and,
when cooking, often prepare a first
meal of the day to fuel the young -
and old - athletes for Olympian
feats.
Most experts in nutrition agree
that breakfast is the most important
meal of the day. After a night's
rest, the body is depleted of nourish-
ment and needs a real boost to get it
started. Adding citrus - fresh juice
and whole sections of orange from
Florida - is an intelligent way to
insure’ the intake of necessary
vitamin C which must be replen-
ished daily since the body doesn’t
store it, increasing the over-all
appeal of the dish.
High on the list of masculine
favorites are pancakes and when
Dad makes Power Packing Pan-
cakes they will be filled with robust
flavor and packed with nutrition.
Made with wholesome whole wheat
flour, eggs and milk, they also
contain fresh orange juice and diced
orange sections from Florida right
in the batter, with a few currants
for a perky flavor. While the pan-
cakes are browning, chopped
pecans are sprinkled on resulting in
a healthful and delicious, one-course
banquet.
Another breakfast of choice will
surely fature Humdinger Breakfast
Steak. Orange sauce adds a citrus
zest to the tender ham steak, which
takes just minutes te broil in a
skillet. Orange juice is added to the
pan juices, then combined with
heavy cream and simmered until
the sauce is reduced by half. The
sections of two fresh oranges are
added, providing a delightful eon-
trast in taste and texture to the
hearty ham flavor.
POWER PACKING PANCAKES
1 c. whole wheat flour
1 ¢. unsifted all-purpose flour
1 T. baking powder
1 t. salt
3 eggs, separated
2 T. sugar
1 ¢. Florida orange juice
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V4 c. butter or margarine melted
3 Florida oranges, peeled, diced
1/3 c. dried currants
¥4 c. coarsely chopped pecans
Sift together whole wheat and all-
purpose flour, baking powder and
salt. In large mixer bowl beat egg
yolks. Add sugar, orange juice, milk
and melted butter; beat until
be slightly lumpy.) Stir in diced
oranges and. currants. Heat frying
pan or griddle; grease lightly. Pour
about 13 cup batter for each pan-
cake onto griddle. Sprinkle with
and pancake is puffed, turn 'and
brown other side. Repeat until
batter is used. :
Yield: About 36 pancakes, 6 to
servings. :
HUMDINGER BREAKFAST
STEAK
1 centercut, fully cooked ham steak
(about 1 1b.) #; inch thick
8 whole cloves
2 T. butter or margarine
> c. Florida orange juice
V4 ¢. heavy cream
2 Florida oranges, peeled, sectioned
Slash fat around the edge of the
ham steak with a steak knife. Insert
cloves in fat. In large skillet melt
butter, brown steak on one side 5
minutes;
Remove to serving platter; keep
Heat, scraping up bits from bottom
of pan. Add heavy cream. Simmer
until mixture is reduced to about 1»
cup. Add orange sections; heat.
Yield: 4 servings.
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