\ 9 By CHARLOT M. DENMON Staff Correspondent “Raising a family of five boys and two girls made it necessary for me to search continuously for easy-to- prepare, tasty but nutritious reci- pes. They also had to be foods that satisfied the appetites of seven heal- thy, active children and a hard- working husband,” said Josephine Cook Denmon of Beaumont. A native of the Northmoreland Township area, Josephine (‘Jo’) and her husband, Russell, were married and lived in Florida for one year before returning to Beaumont where they have lived in the family home for the past 40 years. Taking care of seven children, getting them off to school, cleaning a two-story home and canning plenty of {resh fruits and vegetables for the long winter months didn’t leave Jo much time for gourmet cooking. ‘My main concern was to find economical, easy-to-prepare foods that would feed not only my own children but their friends they used to bring home with them,’’ she said. “Through the years the children were growing up, 1 prepared a variety of foods including casser- oles, stews, pies, cakes, salads and other recipes. Mrs. Denmon added, ‘But among their favorites were such simple foods as the traditional cole slaw, cabbage rolls, stuffed shells and for dessert, fruit squares so these are the recipes I decided to share with Post readers.” Today, all of Russell and Jo’s children, with the exception of Kevin, a student at West Chester, are married and raising families of their own, So preparing meals is much easier. However, Jo finds that the following recipes are still among Russell’s favorites and she falls back on them quite often. Since they are not too difficult to prepare, she can plan these recipes in advance so she has more time to go shopping or Zee Avan visiting friends and relatives with her husband, who is retired. ‘Dallas Post readers will find the following recipes easy but tasty and, most important, economical. STUFFED SHELLS 1-12 oz. pkg. large shells 1 c¢. Velveeta cheese 2 1b. gr. meat 1 small onion, diced 2 eggs 1 c. bread crumbs > c¢. chopped fresh parsley Saute ground meat and onion until golden brown, add cheese, eggs, bread crumbs and parsley. Mix well and let cool. shells according fo directions on package, drain and cool. When shells are cool, fill each shell with generous portion of meat and cheese mixture, place in shal- low baking dish or pan and cover with tomato sauce. Bake at 350 degrees for about one hour. Serve while hot. Note: Salt and pepper may be added to meat mixture if desired. CABBAGE ROLLS 1 1b. chopped meat 1t. salt 1 ¢. cooked rice 8 large cabbage leaves 1 can tomato soup Ys t. pepper 2 T. chopped onion 1 egg 1 ¢. water Pour boiling water over cabbage leaves. Let stand for five minutes. Season meat, add onion, egg and rice. Roll a portion of meat mixture in each cabbage leaf. Fasten ends with toothpicks. Place the cabbage rolls in large cooking dish or pan. Cover with tomato soup diluted with water, according to directions on can. Cook Lill cabbage leaves are : well done j COLE SLAW 1 med. head cabbage 1 carrot, grated Vs t. salt Sugar to taste % e¢. salad dressing (more if desired) Whole sliced pepper rings Slice cabbage fine, add grated carrot, salt and pepper. Mix in salad dressing to desired consist- ency. Spoon into serving dish, gar- nish with green pepper slices. Note: One’s favorite salad dress- dressing such as Miracle Whip, ete. FRUIT SQUARES 1 ¢. sugar > ¢. butter or margarine 2 eggs 1 c. milk 4 c. flour 2 t. baking powder 1 t. baking soda dissolved in 2 T. hot water 1t. vanilla Pinch of salt 2 cans favorite fruit pie filling Cream sugar and butter. Add eggs and vanilla, then flour and milk alternately. Stir in remaining ingredients. Take a spoonful of dough at a time and roll on floured surface. Cut square and place in 15x10% baking pan piece by piece. Pat in place. Fill each piece with pie filling. Top each square with remaining dough. Bake at 350 degrees for 30-35 min- utes. Free book The 1984-85 issue of New Parent Adviser is now being distributed free of charge to new mothers at New Parent Advisor goes to two million mothers annually in hospi- tals across the nation. It offers practical advice to both parents on adjusting to life with their new baby. The magazine is given to all news mothers at Nesbitt Memorial Hospi- tal within 48 hours of the child’s birth. The magazine is supplied to new parents by Johnson & Johnson Baby Products Company . or or JAR Following are cafeteria menus for area school districts for the follow- ing week: WEST SIDE TECH May 28 - June 1 MONDAY - Memorial Day. TUESDAY - Chilled fruit’ juice, hamburg on bun, chips, fruit combo, cheese tray, oatmeal cookies, milk. WEDNESDAY - Toasted cheese, vegetable soup-crackers, pickle chips, chocolate cream cupcake, milk. THURSDAY - Beef-a-roni, grated cheese, tossed salad, choice of dressing, peanut butter, kisses, milk, FRIDAY - Pork bar-b-que on seeded roll, spiced applesauce, but- tered vegetables, peanut jumbos, milk. ‘DALLAS SCHOOLS May 23 - 29 WEDNESDAY - Veal parmesan with side dish of spaghetti or steamed hot dog on enriched roll with fresh carrot stick, fresh peark, milk-juice. Bonus: Super crunch bar. THURSDAY - Baked lasagna, Italian bread-butter, or sliced turkey-cheese hoagie (w-shredded lettuce), Italian bread-butter, garlic bread-butter, Jr. & Sr., buttered green beans, milk-juice, Bonsu: Vanilla pudding w-whipped topping. FRIDA { - Teacher Inservice Day. MONDAY - Memorial Day. TUESDAY - Steak-cheese hoagie w-sauteed onions, or ballpark hot dog on bun, oven French fries, chilled pears, milk-juice. LAKE-LEHMAN SCHOOLS May 23 - 29 Junior High & Elementary WEDNESDAY - Cheeseburger on bun, pickle chips, potato chips, applesauce, cookies, milk. THURSDAY - Bar b-q chicken, macaroni salad, baked beans, roll- butter, ice cream, milk. FRIDAY - Early dismissal--Piz or peanut butter-jelly sandwic potato chips, celery-carrot stic fruit cup, milk. MONDAY - Memorial Day, school. fi TUESDAY - Steak hoagie, onion | rings, green beans, pears, milk. | Senior High School WEDNESDAY - Cheeseburger on bun, pickle chips, potato chips, applesauce, cookies, milk. i THURSDAY - Bar-b-q chicken macaroni salad, baked beans, roll butter, ice cream, milk. FRIDAY - Early Dismissal-Pizza or peanut butter-jelly sandwich, potato chips, celery-carrot sticks, fruit cup, milk. MONDAY - Memorial Day, i school. So TUESDAY - Steak hoagie or hot dog w-peppers, onion rings, green) beans, pears, milk. | The residents of The Meadows Apartments enjoyed their annual Mother’s Day Tea recently. Honored guests were: Oldest mother, Gussie Swayze; youngest mother, Betty Kunkle; mother with the oldest child, Margaret Morgan; mother with the youngest child, Helen Parsens; mother with oldest grandchild, Florence Moresi; mother wiht youngest grandchild, Helen Parsons; mother with oldest great grandchild, Ruth Muchler; MAY 25, KONEFAL’'S GROVE CHASE ROAD FRIDAY 8 P.M. JACK OWENS & THE COUNTRY BOYS SAT. 5:30 P.M. FIREMEN'S PARADE 7:00 P.M. MUSIC BY FORMATION SUNDAY EVENING AUCTION GAMES - PRIZES REFRESHMENTS BIG BIRD mother with youngest great grand- child, Gertrude Hoyt; mother with both oldest and youngest great- great-grandchild, Laura Watkins. The program consisted of a read- ing about mothers by Dorothy Adamski, selection, ‘Mother’ by The Meadowlarks, solo by Eleanor Cragle, solo by Wilbur Hoyt with background by quartet composed by Eleanor Cragle, Dorothy Adamski, Jean Wheeler and Theda Dickson, 26, 27 Day Tea and several selections by The Mea- : dowlarks and The Kitchen Band, and harmonica solos by Bessie Pelton. ; | The tables were decorated with | spring flowers and each honored | guest received a corsage. Luncheon was served by the committee Ruth | Foley, Ruth Muchler, Minnie Hazle- | tine, Eleanor Ambrose, Eleanor Cragle, Claire Troxell, Cora Dougal and Frances Bayliss. Wilkes-Barre, Pa. 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