School set
for Sept. 18
The 1984 Homemakers School
planned for Dallas on Tuesday,
Sept. 18, marks the date of the
en tertaining and informative ‘All
a
1984 show sponsored by The Dallas
Post.
Everyone is invited to Merrick
Hall on the campus of College Mis-
ericordia for the 7:30 p.m. show
with home economist Diane Gryger
who will conduct this lively cooking
and appliance demonstration.
The 1984 Homemakers School in
Dallas is one of 300 locations on the
Homemakers School schedule this
year. Ms. Gryger will demonstrate
different recipes from breads and
main dishes to desserts.
Ms. Gryger is an experienced
demonstrator-lecturer who travels
40-50,000 miles a year through sev-
eral states. She is part of Home-
makers Schools, Inc., a company
with over 30 years experience in
these homemaker-oriented pro-
grams.
The 2% hour show scheduled for
Sept. 18 is free to all. Recipes
Meatless
Steamed fresh vegetables topped
with protein-rich Golden Egg Sauce
is perfect as the main dish for a
budget-wise, meatless meal. Easy
on calories, this menu idea can be
completed with rolls and fresh fruit
for dessert.
Golden Egg Sauce is tops in flavor
and high in protein, thanks to dry
milk, cheddar cheese and chopped
hard cooked eggs. Other flavorings
include onion, ' Worcestershire
sauce, mustard and tarragon.
‘Steaming vegetables is a good
way to cook them without losing
color, flavor and nutrietns,” says
Homemakers Schools Home Econo-
mist Diane Gryger. ‘Steam them
briefly - just until they are crisp
tender - on a rack or in a steamer
over a small amount of boiling
water in-a heavy pan with a tight-
fitting 1id,”’ continues Ms. Gryger.
‘“This recipe includes the cooking
time needed for a variety of vegeta-
bles,”! she notes.
STEAMED GARDEN
VEGETABLES
WITH GOLDEN EGG SAUCE
1; ¢. chopped onion
2 T. Blue Bonnet margarine
2 T. flour
: t. Worcestershire sauce
; t. dry mustard
DIANE GRYGER
selected for the demonstration are
included in the “ALL THE BEST”
at ‘Homemakers School 1984 cook-
book, which is given to all audience
members. All foods prepared on-
stage will be awarded as door
prizes, along with numerous other
prizes from local merchants.
The staff of The Dallas Post is
looking forward to seeing you at
Homemakers School 1984 at 7:30
p.m. on Sept. 18 in the College
Misericordia auditorium. Doors
open at 6:30 p.m:
3 t. crushed tarragon leaves
. t. pepper
14 c. liquid Carnation Nonfat Dry
Milk
c. (8 oz.) shredded mild Cheddar
Cheese
3 finely chopped hard-cooked eggs
Is t. salt
8 c¢. hot steamed vegetables
Saute onion in margarine in
medium saucepan over medium
heat. Stir in flour, Worcestershire
sauce, mustard, tarragon and
pepper. Stir in milk. Cook over
medium heat, stirring constantly,
till mixture just comes to a boil and
thickens. Remove from heat. Add
cheese, eggs and salt; stir till
cheese melts. Serve over freshly
steamed vegetables.
TO STEAM VEGETABLES
Cook vegetables on rack or in
steam over a small amount of
boiling water in heavy saucepan
with tight-fitting lid just till crisp-
tender. See chart:
Vegetable - Cooking Timegreen
beans 10-20 min.
Broccoli flowerettes 4-6 min.
Broccoli spears 7-12 min.
Brussels sprouts 7-10 min.
Carrot slices 4-10 min.
Cauliflowerettes 5-10 min.
Celery slices 5-10 min.
Summer squash slices 3-8 min.
Following are cafeteria menus for
local school districts for the follow-
ing week:
DALLAS SCHOOLS
: Aug. 28 - 31
MONDAY - No school.
TUESDAY - Hot dog on enriched
roll or peanut butter-jelly sandwich
w-cheese cube, Boston baked beans,
crispy dill pickle, fresh peach,
choice of milk or juice. Bonus:
Potato chips.
WEDNESDAY - Macaroni creole
w-meat sauce, Italian bread-butter,
garlic bread in Jr.Sr., or Cheesebur-
ger on enriched roll w-fresh carrot
stick, crisp lettuce wedge w-dress-
ing, choice of milk or juice. Bonus:
Sugar donut.
THURSDAY - Mexican taco (grd.
beef, lettuce-tomato) or pork bar-b-
que on enriched roll w-relish, but-
tered green beans, choice of milk or
juice. Bonus: Orange gelatine w-
banana and whipped topping.
FRIDAY - Hearty chicken-rice
vegetable soup, Dallas famous pizza
(2 slices), harvest applesauce,
choice of milk or juice. Bonus:
Peanut butter treat.
The backyard barbecue is as
much a part of the American
summer as baseball and waterme-
lon.
Barbecue safety is really a matter
of common sense. Cookers and fuels
have been designed with consumer
safety in mind. But to make sure
that nobody gets hurt, here are
some simply guidelines to follow:
— Never use kerosene or gasoline
to light the fire. Use only special
barbecue lighter fuel, which is less
volatile than fuels meant for other
purposes.
— Never add fuel to hot coals.
Think of the fuel can as a potential
fire bomb. The vapor trail you
create when you add the fuel will be
the fuse that will light that bomb.
— Keep children away from the
barbecue cooker. Youngsters could
grab the handle and turn over the
cooker, or just touch its hot exterior
and get burned.
— Never dump hot coals on the
ground. You might start a grass fire
or someone may accidentally step
on the coals.
Many people try to take shortcuts
to speed up the barbecue process.
Sometimes it works without
mishap; however, when you take
chances with fire, the odds are
stacked against you,m and a care-
less act can change your life for-
ever.
If you are at the scene of burn
accident, remember that quick
action can help limit the injury.
By CHARLOT M. DENMON
Staff Correspondent
The season of bright red toma-
toes, pearl white onions and other
colorful, garden fresh vegetables is
here and homemakers are serving
their families with great tasting
vegetables and fruits chock full of
essential nutrients. .
Vitamins, calcium and potassium
are found in abundance in most
fresh fruits and vegetables and few
homemakers need worry lest their
children are not getting their share.
To assure proper nutrition
throughout the winter months
ahead, many homemakers are can-
ning or freezing the excess crops
from their vegetable gardens.
Betty Lamoreaux of Shavertown
makes chili sauce from their over-
abundance of tomatoes and shares
an easy-to-make recipe with read-
ers.
While they can’t be canned or
frozen, Dorothy Norbut takes
advantage of summer’s fresh cuc-
umbers to serve Tangy Cucumber
Salad.
Marilyn Morris uses orchard
fresh apples to bake her family’s
favorite Cheesey Dapper Apple
Squares while Libby Cyphers makes
jar after jar of Kosher Dill Pickles,
some of which she keeps and some
of which she gives to friends.
These recipes shared with Post
readers are only four of many
which can be prepared from the
season’s pick-of-the-cropvegetables
and fruits. Take advantage of these
delicious dishes which are good for
you too.
CHEESEY DAPPER
APPLE SQUARES
(Marilyn Morris)
1% ¢. flour
1% ec. graham cracker crumbs
1 c. brown sugar, firmly packed
1» t. baking soda
3 c. soft butter or margarine
Lightly spoon flour in measuring
cup; level off. Combine rest of
ingredients in large bowl, mix until
crumbly. Save half cup of crumbs,
pat remaining crumbs in 13x9 pan.
6 oz. or 6 slices shredded American
or cheddar cheese (1 c.)
Place cheese over crumbs in cake
pan.
Mix 2% c. apples with 3; c. sugar
and place over cheese.
For topping, mix % ec. crumbs and
¥, ¢. chopped nuts and sprinkle over
apples.
Making chili sauce
Dallas Post/Charlot M. Denmon
Bake at 350 degrees for 35 to 40
minutes or until brown. Serve
warm. Store in refrigerator.
TANGY CUCUMBER SALAD
(Dorothy Norbut)
3-4 small cucumbers. pared and
sliced thin )
1 small red onion, sliced thin
2/3 c. white wine vinegar
1/3 c. vegetable oils
1 T. lemon juice
1 t. dry mustard
1 t. leaf tarragon, crumbled
Yt. salt
1; t. white pepper
4
1 T. chopped parsley
Place cucumbers and onions in
bowl; combine vinegar, oil and rest
of ingredients except parlsey in
large jar with screw top, cover and
shake well. Pour over vegetables
and toss. Cover. Chill until ready to
serve. To serve sprinkle with
chopped parsley.
DILL PICKLES
(Libby Cyphers)
Medium size pickles (enough to fill
8 qt. jars)
12 c. water
6 c. vinegar
1% c. salt
8 1g. heads dill
8 cloves garlic
Wash and rinse jars well. Pack
ered, whichever fits in jar best.
Place head of dill and garlic clove
in each jar.
Combine water, vinegar and salt
in large pan. Bring to a rolling boil
then pour over pickles in each jar
filling to top. Seal with hot bids.
(Makes 8 quarts)
CHILI SAUCE
(Betty Lamoreaux)
6-8 lbs. tomatoes, peel and cut up
2 ¢. chopped celery
2 ¢. chopped onions
2 green peppers, chopped
2 red peppers, chopped
3 c. apples, chopped (unpeeled)
3 ¢. sugar
2 ¢. cider vinegar
3 T. salt (less if desired)
13 t. cinnamon
13 t. nutmeg
Mix all ingredients and bring to
boil for half hour; add one small
can tomato paste and boil another
half hour. Pour into pint jars and
seal. Makes about 7 pints.
Diets can
be healthy
Parents who are concerned about
good nutrition for their children will
be reassured by a national study
from Michigan State University
which found that children who
snack have healthy diets.
daily food intake of 1,500 families,
ages of 5 and 12. They found that for
more than 95 percent of the chil-
dren, snack foods counted for 8
percent or less of their total calorie
intake. The results were similar for
teenagers. Out of 480 teens, 94
percent received less than 5 percent
of their total calories from snack
foods.
Of particular interest to the
Bio
snacks on children’s diets. The
survey results indicated that 83
percent of the children studied ate
salty snacks and almost all did so in
moderation. Thus, the research data
failed to support the widely-held
belief that when children eat these
foods, they have poor diets.
SEPTEMBER
18, 1984