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Ethnic style
By CHARLOT M. DENMON
Staff Correspondent
veys Lake and the West Side, prides
herself on her culinary talents. Well
she might, too, for Rosemary is an
expert in preparing Irish, English,
Italian, French and Lebanese foods
of all kinds.
Of Irish-English heritage, soon
after her marriage to James Saba,
she spent many hours with her
mother-in-law and her husband’s
grandmother learning how to pre-
pare Jim’s favorite foods.
The former Rosemary Corcoran,
she and her husband are the parents
of four sons and while they were all
at home Rosemary learned to pre-
pare recipes which would serve at
least six persons. Her family
enjoyed most any food she prepared
but best of all they enjoyed
Lebanese food.
Rosemary likes to take standard
recipes and alter them to suit her
taste. She is extremely creative in
preparing unusual but delicious
foods, which both her family and
friends enjoy. She is particularly
fond of Italian and French cooking.
Now that her four sons are away
from home, Rosemary finds leisure
time to swim in their large pool at
least twice daily and to do a lot of
reading. She likes to read most
anything but her favorite is non-
fiction. She used to play tennis but a
recent back injury has prohibited
her from participating in the sport.
An avid cookbook collector, she
prides herself on her “autographed
copy of the “Finest in Mid East
Recipes’ cookbook by author Jesse
Johns Powell, former local resident
now in Washington, D.C.
Her oldest son, Simon, lives in
New Jersey and is pursuing a docto-
rate at Lehigh University. James,
residing in the local area, is mar-
ried to the former Jane Harvey
Ruggles; Chris also resides locally,
and is married to the former
Roseann Rice. Chris and Roseann
have two children. The youngest
son, Francis, is an accountant and
lives in Philadelphia. He is pres-
ently manager of Talent, Inc.
Now that the warm days of
summer are here, Rosemary enjoys
entertaining her family or friends in
the out-of-doors. On these occasions
she often serves Kibbee, Tabulee
(Shishkabob), fruit and beverage.
These make an excellent out-of-
doors menu and Rosemary shares
them with Post readers this week.
TABULEE AROYMEDA
(Salad with Borghul)
1 c. fine wheat (borghul)
1 cucumber, cut in small slices
2 tomatoes, cut in small pieces
2 med. size onions, minced
10-12 springs parsley, minced
1 green pepper, cut in small pieces
10 Ig. radishes, cut in halves
1% ¢. lemon juice, freshly squeezed
1 c. olive oil
1T. salt
Pepper to taste
1 T. mint, pulverized
Wash wheat two or three times
for salad. Wheat must be soft
enough to digest; about 45 minutes
to one hour of soaking is necessary.
Drain and squeeze moisture from
wheat.
Mix well all greens and vegeta-
bles with wheat, add olive oil and
lemon juice, then spices. Garnish
lettuce leaf, escarole or wedge of
Syrian bread. Served usually with
outdoor broiled favorites. Serves 6-
8.
LAHEM MISHWEE
(Shish kabob)
4 1b. lean lam (center leg or shoul-
der) :
8 sm. med. ripe tomatoes
3 green peppers
8 sm. white onions
2 t. salt
Pepper to taste
Allspice to taste
Cloves to taste
1 lemon squeezed, optional
Mix all spices together and set
aside on waxed paper. Cube meat in
l-inch squares; quarter tomatoes,
halve onions, cube peppers. Roll
meat in mixed spices and skewer
alterantely with onions, peppers and
tomatoes.
Lay in broiler or charcoal grill
four inches from flame. Broil three
to four minutes on each side, longer
if desired well done. Squeeze lemon
juice over and let simmer 30 sec-
onds.
+ For variety try sprinkling dry
mint over meat when almost done.
Serve with rice, salad, fruit and
beverage. If desired, other meat
may be substituted for lamb.
Sultry summer days cry out for
cool, uncomplicated meals. Salad
suppers which can be transported to
a breezy patio or porch answer the
call.
Main dish salads are refreshing,
coloful and-easy: te: prepare, fhose
that pair
‘‘planned over’ meat or poultry and
wholesome grains are easy on the
budget as well.
Barley makes a delciously differ-
ent base for a chilled salad. A good
source of protein, thiamine, niacin,
phosphorus and iron, barley adds a
pleasantly chewy texture of its own
while complementing the flavors
and textures of companion ingredi-
ents. When quick barley is used,
cooking time is pared down to 10
minutes, and the barley needs only
to cool to room temperature before
the salad can be assembled.
B
Mexican food fanciers will be
eager to try Layered Mexican
Salad, A clear glass bowl shows of
the bright ribbons of lettuce,
tomato, green pepper, onion, barley,
chicken and green chillies drizzled
“Because: a “final
fresh flavors, bright colors and
crisp textures of this impressive
main dish, it can be assembled
ahead and refrigerated overnight.
Carry out the south-of-the-border
them with warm flour tortillas and
cooling limeade. Then, take advan:
tage of two other summer super-
market specials andserve ice cream
topped with fresh berries or
peaches.
Toss Layered Mexican Salad just
before serving and return leftovers
promptly to the refrigerator or insu-
lated cooler. During the summer,
salads often are the culprit when
foodborne illness strikes. )
Additional food safety tips can be
found in the booklet ‘‘Stretching
Food Dollars.” Refrigerator, cup-
board and freezer storage tips are
included while food storage charts
make for quick reference. For your
free copy, send name and address
to: QUAKER ‘‘Stretching Food Dol-
lars” Booklet Offer, P.O. Box 11257,
Chicago, IL 60611.
LAYERED MEXICAN SALAD
1% c. water
1» c¢. Quaker Scotch Brand Quick
Pearled Barley
1 t. salt
4 c. torn lettuce
1 c¢. diced green pepper
1 c. chopped tomato
2 c¢. chopped cooked chicken
4 c. green onion slcies
1 T. diced green chllies
weather
3 T. taco sauce
1% c¢. mayonnaise
1 c. shredded sharp Cheddar cheese
In medium saucepan, bring water
to a boil. Stir in barley and salt.
Cover; simmer 10 to 12 minutes or
until tender, stirring occasionally.
Drain; cool.
In 3-qt. glass bowl, layer lettuce,
green pepper, barley, tomato,
chicken, green onion and green
chillies. Pour taco sauce over
chillies. Spread mayonnaise over
salad, spreading to edges of bowl to
seal. Sprinkle with cheese. Cover
with plastic wrap. Refrigerate sev-
eral hours or overnight. Garnish
with parsley, if desired. Toss salad
just before serving. Makes 6 to 8
servings.
Note: Substitute one third cup
regular barley for quick barley, if
desired. Increase water to 2 cups.
Increase cooking time to 1 hour.
There are three ways to control
and fight allergy: medication to
ease the symptoms; shots to
decrease sensitivity; and remove or
reduce the source of sensitizing
agents.
According to Dr. Alexander B.
Rakow, deputy secretary for com-
munity health, ragweed pollen is the
major source of sensitivity affecting
approximately 10 percent of the
population. Two of the 15 Kinds of
ragweed native to the Americas
grow in Pennsylvania. They are the
giant ragweed and the common
ragweed.
“The Plant is an annual which
starts from seed each spring. Its
seeds can lie dormant deep in the
earth for years and still germinate
when they are turned up by plowing
or exposed through erosion,” Rakow
said.
“When newly emerged, the rag-
weed looks like a young tomato
plant. It begins giving off pollen in
August and continues until mid-
October or the first frost. The
period in-between is calléd hayfever
season.”
Rakow said the giant ragweed
grows to a height of 6 to 15 feet and
is found in the moist, fertile soil
along streams and wet ditches. The
common ragweed grows less than
three feet tall and is found in fields,
gardens, waste places and generally
drier areas than the giant variety.
An acre of ragweed can produce a
ton of pollen and it is estimated that
250 thousand tons of pollen are
released in this country each year.
“The microscopic grains of pollen
are carried on .the wind or in
streams and are either inhaled or
ingested. Contrary to what people
may think, the polien doesn’t have
to enter the nose to wreak havoc to
those who are sensitive. It’s the
body that reacts to the pollen, not
just the nose.
“For those who are not sensitive
there is no problem. Their immune
systems easily handle these foreign
invaders. But the sensitive may
begin to feel the telltale tickle when
the number of grains reaches seven
per cubic feet of air. The pollen
triggers release of histamine and
other body chemicals that bring on
the scratchy throat, watery eyes
and sneezes that characterize hay-
fever’ Rakow said.
“Once the symptoms begin,
there’s nothing much a person can
do except seek relief through medi-
cation and try to pollen-proof their
home. There are a number of over-
the-counter drugs which may give
some relieve, however, some may
cuase drowsiness, while others may
have the opposite effect.”
Rakow advises pollen-sensitive
people who wish to self-medicate, to
try one product at a time to deter-
mine which is best for them. Combi-
nations of drugs may counter each,
other and create a feeling worse
than the hayfever.
Medical researchers are working
upon us
on a number of approaches to treat-
ment and desensitization, but until
they are developed and approved,
desensitization techniques currently
in use can help reduce the debilitat-
ing effects of hayfever.
At the same time, an almost
pollen-free environment can be cre-
ated at home by installing air condi-
tioning, which allows an exchange
of fresh” air through a filtered
system, while doors and windows
Filters should be washed or
changed frequently for maximum
efficiency. Electrostatic filtering
will add even greater entrapment of
particles.
(Dr. Alexander B. Rakow is
author of ‘Preventative Health
Tips,” an advice column to Pennsyl-
vania Health consumers.)
with
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Sun Lotion
Timex Watches
20% Off
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a L.
Book presented
Children of Little General
project,
recently
staff teacher,
Little General
Frosting Friends of Luzerne
County recently concluded its first
fiscal year. The club, formed in
May of 1983, has grown to include 57
men and women who share a
common interest in cake decorating
and candy making.
Frosting Friends, sponsored by
the Luzerne County Recreation
Department, meets on the third
Monday .of each month in the Edu-
cational Conference Cener at LCCC
at 7 p.m. At the recent meeting,
Membership Vice President Bernie
Urban welcomed new members
Robert and Kay Vasinda. The. eve-
ning’s hostess was Sheryl Stolarick,
and Mary Gallagher demonstrated
uses of the air brush in confection-
ary art.
the Pennsylvania State Cake Deco- |
rating Show in York on June 23 and
24. In 1983 Frosting Friends entered
the largest club display in the his-
tory of the statewidee show. Elaine
Muchler reported on continuing |
plans to hold Frosting Friend's first
annual cake show in September.
Committees for the first Confection- |
ary Art Show to be held in Wilkes-
Barre were chosen. They are:
Nancy DiPetro, Evelyn Lloyd, |
Bernie Urban and Ruth Young for
the addressing committee; phone,
Robert and Kay Vasinda, Louise |
Duda, Barbara Regan and Janet
Welebob; refreshments, Michelle
Casey, Lee Klemash, Susan Mat-
thews and Jean Purcell; manpower,
Mike Chyko, Evelyn Lloyd, Diane
Morrissey, Robert Vasinda and
Harold Williams.
FREE PARKING
FREE RIDES
FREE ADMISSION
Children’s Bootery
Entre’ Computer Center
Musselman’s Jewelers
Saylor's Furniture
Sherwood Chevrolet
Walter's Shoes/
Humphrey's Bootery
(Both Locations)
Yurish Music
Center
Steven's Diamond
Gallery
Homemakers Cards
Summit Audio
Nonnolini's
Rex Shoe
Diane & Llido
Frances Borrows
Bonner Chevrolet
Bonomo Decorators
Picture Perfect Gifts