By CHARLOT M. DENMON
a Correspondent
So many Americans have devel-
oped a taste for barbecued foods
that this week’s Cookbook column is
written with that in mind. During
the hot humid days of this summer,
the aroma of barbecued ribs, char-
broiled burgers or steaks and
grilled pork or poultry has filled the
air.
Many men in families have
become America’s ‘‘backyard
chefs”, preparing food on charcoal
grills or the new gas grills over the
past few months. Now the days are
growing shorter, children preparing
to go back to school and soon winter
will keep us housebound, longing for
the aroma of charcoal briwuettes of
the summer past.
With Labor Day less than a week
away, it is time to plan that special
cookout for the last holiday weekend
of the summer. Homemakers
usually look for something different
than the usual hot dogs, hamburgs
or cube steaks they have had all
summer so why not try Cornish
Game Hens, Marinated Drumsticks
served with Grilled Tomatoes,
Roast Corn and Cheesed Spuds. All
are inexpensive, easy to prepare
and mouth-watering.
CORNISH GAME HENS
aa 1-1b. Cornish game hens
1-1b. 4%» oz. can pineapple chunks
1t. salt
5 ¢. butter
2 T. lemon juice
Rinse hens, pat dry with paper
towels. Lightly salt cavities
(optional). Stuff with pineapple
chunks, drained. Truss birds and tie
cavity closed. Mount crosswise on
barbecue spit, alternating front
back, back front. Do not have birds
touching.
Combine salt, butter, melted, and
lemon juice; brush hens with mix-
ture. Place on rotisserie over
medium coals. Broil 1 to 1!; hours
or til done, brushing with lemon
butter every 15 minutes. Serves 4.
MARINATED DRUMSTICKS
12 chicken drumsticks
1; c. catsup
2-3 T. lemon juice
2 T. soy sauce
1; ¢. salad oil
Combine catsup, lemon juice soy
sauce and salad oil, mixing well.
Add chicken legs and turn to coat
with mixture. Refrigerate over-
night, spooning marinade over legs
occasionally. Place drumsticks in
wire broiler basket. Broil over
medium coals for about one hour or
till tender, turning occasionally.
Baste with marinade now and then.
Serves 6.
GRILLED TOMATOES
6 medium toamtoes
1 bot. Italian salad dressing
Dried crushed basil
Salt and pepper to taste
Cut tomatoes in halves. Brush cut
surfaces with bottled Italian salad
dressing; sprinkle with salt, pepper
and basil. Heat, dut side up, on
aluminum foil or greased grill over
hot coals about 10 minutes or till
heated through. Do not turn.
ROASTED CORN
6-12 ears corn
Soft butter
Salt and Pepper
Remove husks from fresh corn.
Remove silk with a stiff brush.
Place each ear on a piece of alu-
mium foil; spread corn generously
with soft butter and sprinkle with
salt and pepper. Wrap in foil (don’t
seal seam but fold or twist foil
around ends.) Roast over hot coals
15 to 20 minutes or till corn is
tender, turning ears frequently.
Pass extra butter if desired.
CHEESE SPUDS
6 medium baking potatoes
Onion salt
Celery salt
Parmesan cheese
Butter
Salt & Pepper (Optional)
Scrub potatoes; cut into !; inch
lengthwise sticks. Place individual
servings on pieces of foil; sprinkle
each with onion salt, celery salt,
pepper and two tablespoons of
grated Parmesan cheese making
sure all surgaces are seasoned. Dot
each with two tablespoons of butter.
Bring edges of foil together and
seal, leaving room for expansion of
team. Cook on grill over coals about
30 minutes or til fender. Turn sev-
eral times.
School
LAKE-LEHMAN ._
SENIOR HIGH-SCHOOL ~~
J
or Chicken Patti on Bun with
relish, french fried, apple sauce,
cookies and milk.
Thursday, August 30 - Salisbury
Steak, mashed potato with gravy,
peas, roll and butter, jello and milk
or bag lunch.
Friday, August 31 - Pizza or
Peanut Butter & Jelly Sandwich,
potato chips, carrot and celery
sticks, pears and milk.
Monday, September 3 -
SCHOOL, Labor Day.
Tuesday, September 4 - Steak
Hoagie or Hot Dog with peppers,
breaded onion rings, green beans,
NO
Water is best
Heat, sweat and thirst are asso-
ciated with the summer season.
So are the advertisements for ‘‘so-
called” thirst quenchers such as
beer, iced tea and soft drinks.
What do these liquids have to do
with quenching one’s thirst? Not as
much as you think, according to Dr.
Wi xander B. Rakow, Deputy Secre-
Pennsylvania Department of
Health.
“Soft drinks and other sugary
beverages actually make you more
thirsty,” explained Rakow. ‘‘That’s
because sweet liquids tend to draw
water from the body in order to
dilute the sugar in them.
“In addition to sweet drinks.”
says Rakow, ‘those that contain
alcohol or caffeine also increase the
loss of body fluids. They act as
diuretics and so take the water
away from the body when it is most
needed.
“When you are thirsty the best
thing you can drink is water,” said
Rakow. As adults, we need three
quarts of water daily, but we don’t
have to drink only water to fill the
daily requirement. He pointed out
that most fruits and vegetables are
80 percent water by weight and
thereforce can be a valuable water
source in addition to their nutritonal
value.
in water from food courses
supplying some of the daily require-
ments, we should still drink six to
eight glasses of water a day under
normal conditions.” said Rakow. On
hot days, those numbers should be
higher.
“Alcoholic beverages and straight
liquor are the worst things to drink
on a hot day, especially during
strenuous physical activity,”
explains Rakow. eR
® Pregnancy Terminations to
14 weeks
* Confidential Counseling
* One Visit :
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
pudding and milk.
Wednesday, September 5 -
Toasted Cheese Sandwich or Bal-
ogna and Cheese sandwich, pickle
chips, potato chips, baked beans,
orange wedges and mill’.
JUNIOR HIGH AND
ELEMEN TARY
Wednesday, August 29 - Pork Bar
BQ on bun with relish, buttered
corn, apple sauce, cookies and milk.
Thursday, August 30 - Salisbury
Steak, mashed potato with gravey,
peas, roll and butter, jello and milk.
Friday, August 31 - Pizza or
Peanut Butter & Jelly sandwich,
potato chips, carrot and celery
sticks, pears and milk.
Monday, September 3 -
SCHOOL, Labor Day.
Tuesday, September 4 - Steak
Hoagie on bun, breaded onion rings,
green beans, pudding and milk.
Wednesday, September 5 - Spa-
ghetti with Italian meat sauce,
tossed salad, roll and butter, fruited
jello and milk.
WEST SIDE TECH
Wednesday, August 29 - Wafer
Steak on seeded bun, buttered gren
beans, tossed salad, dressing, Tech
Squares and milk.
Thursday, August 30 - Hoagie with
lettuce and tomato, Italian dressing,
spiced apple sauce, vanila cake with
fudge frosting and milk.
Friday, August 31 - Chilled fruit
juice, pizza twins, creamy cole
slaw, oatmeal raisin cookies and
milk.
Monday, September 3
SCHOOL, Labor Day.
Tuesday, September 4 - Ham-
burger on bun, buttered corn,
cheese cubes, chips, ambrosia and
milk.
Wednesday, September 5 - Chilled
fruit juice, wimpy on seeded bun,
buttered peas, ice cream sundae
and milk.
NO
NO
Along With All
Supplies appliances
By CHARLOT M. DENMON
Staff Correspondent
Joe Katyl, owner of Katyl’s TV
and Appliances, Memorial Highway,
Shavertown, has been a sponsor of
The Dallas Post’s Homemakers
School since the event was first
presented in the Back Mountain in
1978 at the Dallas Junior High
School.
Katyl provided all the necessary
General Electric appliances needed
by the home economist for her
demonstration including stove,
regrigerator, freezer and micro-
wave oven. Katyl has continued to
provide the appliances for each of
the Homemakers Schools since
then, most of the years providing
two stoves and one year a stove
with a built-in microwave.
Katyl is once again a sponsor of
the 1984 Dallas Post Homemakers
School which is scheduled for Tues-
day evening, September 18, at 7:30
p.m. in Merrick Hall on the campus
of College Misericordia.
After the first year, the program
was moved from Dallas Junior High
School to Merrick Hall, where it has
been held every year since. In 1979,
Katyl videotaped the entire presen-
tation and still has the tape in his
place of business.
Katy! opened his first business, a
TV Service, in 1953 in Dallas Bor-
ough. In 1965, he moved his business
to the Charles Gosart building, now
the site of Roth Jewelry where he
sold and serviced appliances, pri-
marily television sets.
In 1976 Katyl purchased his cur-
rent building, which at one time was
a church, located along Memorial
Highway, Shavertown, and in 1980
he opened his business on East
Northampton Street, Wilkes-Barre.
Throughout the years Katyl has
added a complete line of appliances,
large and small, to his inventory.
[He sells and services televisions,
radios, washers, stoves, refrigera-
tors, microwaves, satellites, video
equipment and numerous small
lappliances.
General Electric, Whirlpool,
Amana, Speed Queen, Oasis, RCA,
Zenith, Sony, Quasar, all types sat-
ellite equipment and VCR’s — you
name it, Katyl has it. He and his
technicians also service all the
equipment and issue their own two-
year warranty.
The father of four sons and two
daughters, Katyl employs three of
his sons as Markwb david and Wil-
liam all work with their father in
the business. His fourth son, Robert,
was affiliated with the business
until recently when he went to
(California where he is associated
daughter, Nadine, is employed at
First Eastern Bank and Donna is
married and living in Evans Falls.
Datyl has 13 employees, half of
three reside in the Back Mountain
area.
His sons are factory trained serv-
ice technicians and David handles
Kitchen tips
Here’s some tips to use in the
kitchen:
Peeling tomatoes: In a 2-cup glass
measure or medium bowl bring 1
cup water to boiling. Remove dish
from microwave oven. Spear a
tomato with a long-tined meat fork.
Submerge the tomato in the hot
water; hold to count of twelve. Hold
the tomato under cold running tap
water; peel.
Cutting into equal pieces: Fresh
vegetables will cook more evenly
when they are cut into uniform sizes
and shapes. Irregular-shaped pieces
have a tendency to overcook and
become mushy in spots while other
areas may require additional cook-
ing time.
Cooking spinach: To cook leafy
vegetables, such as spinach or col-
lard greens, wash and trim leaves.
Place the greens in a large casser-
ole; cover and cook as directed in
your microwave oven cooking chart.
The water that clings to the leaves
will be adequate moisture for cook-
ing.
THE
The Details
all of the satellite services.
This year Katyl will provide the
appliances which will be used by
home economist Diane Gryger for
the 1984 Homemakers School. As he
has done in the past, he will once
again contribute a door prize to be
awarded at the Homemakers
School.
A resident of Dallas for many
NT
= O72 &.
ZA ENE
&
ER EAMAMEAIMIIGIIT
Dallas Post/Ed Campbell
years, Katyl now resides in hig
family’s home in South Wilkes
Barre. Despite living in the Valley
he is still interested in the Bac
Mountain and spends a great deal 3
his time here. He believes it is al
progressive, fast-growing area and
believes ‘in ‘supporting community
events whenever possible.
2
EL
FASHION SHOW
Straight ‘A’
snacks can
satisfy kids
After-school snacking doesn’t
have to be a ‘‘no-no.”’ In fact, active
children and teens can use snacks to
meet high energy and nutrient
needs. But if left to chance, these
snacks can be low in food value and
high in cost. Instead, plan snacks in
advance to be both healthful and
easy on the budget.
Since youngsters’ diets are often
lacking in calcium, iron, thiamine,
and vitamins A and C, plan snacks
around the four food groups. Nutri-
tious choices are wholegrain breads
and crackers, fresh fruits and vege-
tables, milk, peanut butter, cheese
and yogurt.
Stretch food dollars by purchasing
nonfat dry milk, pint-size containers
of plain low-fat yogurt, bulk process
cheese, peanut butter in the econ-
omy size and fruits and veggies
which are “in season.”
Encourage good eating habits in
children by letting them help plan
and prepare after-school treats.
Suggest breads, cookies and blender
drinks which contain wholesome
ingredients such as rolled oats,
fresh and dried fruits, vegetables
and wheat germ.
Zucchini bread is chock-full of
vegetables, raisins and nuts. Blen-
der drinks made with rolled oats,
fresh fruit and milk or yogurt
double as a wonderful snack and a
quick breakfast. Oats and wheat
germ are ‘‘naturals’ for cookies.
For added crunch, shape dough into
balls and roll in additional oats or
wheat germ before baking.
ABC COOKIES
1 cup all-purpose flour
1 1/2 teaspoons cinnamin
1 teaspoon baking powder
3/4 teaspoon salt
1 cup margarine
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
2 3/4 cups oats (quick or old fash-
ioned, uncooked)
2 cups shredded carrot
1 cup chopped nuts (optional)
Heat oven to 350 degrees F.
Grease cookie sheet. In small bowl,
combine flour, cinnamon, baking
powder and salt. In large bowl, beat
together margarine and sugar until
light and fluffy. Blend in egg and
vanilla. Add dry ingredients; mix
well. Stir in oats, carrot and nuts.
Drop by rounded tablespoonfuls
onto prepared cookie sheet. Bake
for 15 to 17 minutes; cool. Store in
loosely covered container. Makes
about 4 dozen cookies.
Other nutritious snack ideas along
with budget-stretching shopping tips
are free for the asking. Simply send
your name and address to: Quaker
“Stretching Food Dollars’ Booklet
Offer, P.O. Box 11257, Chicago, Illi-
nois 60611.
DYE
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