XPREDRE
Not too many years ago, all you
could do with hot water in the
“instant’’ field was make gelatin
desserts. Then came instant coffee
and tea in bags. At the same time,
the only way you could heat water
was in a pan on a range.
Today there are many other uses
for hot water in the everyday menu.
Starting with instant. hot cereals at
breakfast, a wide array of foods is
available that can be prepared for
every meal with hot water including
instant hot chocolate, tea or coffee
between meals!
You could, for example, have
instant soup for lunch and instant
rice or mashed potatoes at dinner
time. In fact, the instant food
market has grown to about two
billion dollars in size with instant
coffee in its various forms taking
the largest share. Manufacturers of
tea and coffee have now developed
gourmet versionS of these two
common beverages. A cup of hot
water can bring a new taste adven-
ture. '
It is not surprising that an appli-
ance manufacturer, SUNBEAM,
thought of a better way to heat the
water that is the starting point for
so many foods and beverages. For
speed, SUNBEAM uses a high-wat-
tage heating element mounted with
a 2-cup stainless steel container in
an appliance with up-front, conve-
nient controls. This is the SUN-
BEAM Hot Shot TM beverage
maker, which will be demonstrated
on September 18 at the 1924 Home-
makers School.
A Hot Shot TM beverage maker
boils water faster with less electri-
cal energy than a microwave oven
or range top. This unit heats 12
ounces of water in about 90 seconds
and dispenses it safely into the
plastic pouring container included
with it.
If your need is for a larger
quantity of hot water than 12
ounces, repeated use of the bever-
age maker to produce 6, & or even
10 cups of hot water is faster and
uses less energy than heating the
same amount of water on top of a
range or in a microwave oven.
Combine the SUNBEAM Hot Shot
TM beverage maker with the many
instant foods available today and
living becomes easier...instantly!
One bite of Marsala Poached Sole
and you are hooked! It’s a delicious
fish entree that is easy to prepare.
Home Economist Diane Gryger
from Homemakers Schools, Inc.
recommends Marsala Poached Sole
as a tasty entree that requires little
time to prepare. She notes that the
fillets of sole are poached in a
flavorful blend of melted Soft BLUE
BONNET Margarine and Marsala
wine with sliced green onions and
mushrooms. When the fillets are
tneder-done, Gryger suggests plac-
ing them on a serving platter to be
kept warm. The sauce is then thick-
ened, laced with whipping cream
and poured over the fish. Add salad
and dessert; dinner is served.
Gryger Homemakers School
Home Economist anticipates a turn
Siladium™ high school
class rings.
away crowd for her ever popular
on-stage cooking demonstration held
on Tues., Sept. 1& at the Merrick
Hall, College. Misericordia. She
invites area residents to attend ALL
THE BEST at the 1924 Homemakers
School.
Here's the tasty fish entree:
MARSALA POACHED SOLE
4 tablespoons Soft BLUE BONNET
Margarine
115 pounds fillet of sole (about &
fillets)
!; cup sliced green onions
Black pepper
1 cup dry Marsala wine
2 cups thinly sliced mushrooms
1 tablespoon flour
I» cup whipping cream
Lemon wedges
Minced fresh parsley
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1. Melt 2 tablespoons margarine
in a large skillet over low heat.
Remove from heat. Roll up fillets
and place, seam side down, in
skillet. Sprinkle with green onions
and pepper.
2. Pour wine over fillets and
sprinkle with mushrooms. Bring to
a simmer over medium heat.
Reduce heat to low, cover and cook
til fillets are tender, about 2 to 3
minutes.
3. Remove fillets from skillet to a
warm platter and keep warm.
Increase heat to medium high and
continue cooking to reduce liquid by
half.
4. Mix remaining 2 tablespoons
margarine with flour. Stir into
liquid in skillet. Cook 2 minutes over
medium heat, stirring occasionally,
till thiccened. Stir in cream; heat
thoroughly without boiling. Pour
sauce over fillets and garnish with
lemon wedges and parsley.
Homemakers
School
The date when home economist
Diane Gryger will be presenting
“All The Best” at Homemakers
School 1984 is fast approaching.
Tuesday, Sept. 18, at 7:30 p.m.
marks the time for the program to
be held at Merrick Hall on the
campus of College Misericordia.
Helpful hints will be provided in
this entertaining cooking program.
Recipes demonstrated will include
appetizers, main dishes, breads,
desserts and more. During the pro-
gram, each attendee will be able to
follow along with Ms. Gryger in a
free copy of the ‘All The Best’ at
Homemakers School 1984 cookbook.
(The first 500 people at the Home-
makers School will receive ‘‘goody’’
bags which contain a copy of “All
The Best’ cookbook, along with
other gifts and prizes from partici-
pating merchants.) Three large
demonstrations mirrors provide for
easy viewing of the recipe prepara-
tion from each seat in Merrick Hall.
Appliances for use on-stage will
be provided by Katyl’s TV and
Appliances and will include two
conventional ovens, a microwave
oven and a regrigerator. Ray
Conrad, electrician, will provide all
the necessary electrical work for
the show, and Daring’s Market will
provide all the food needed for the
recipes which will be demonstrated.
Area merchants participating
include Pepsi-Cola, Middleswarth
Potato Chips, Jedidia’s Restaurant,
Nails Beautiful. Drury’s Delicates-
DIANE GRYGER
sen, Grannies Annie’s, Grotto Pizza.
Mary Taylor Hairand Skin Care
Centers, Melba’s Fashion Nook,
Stapinski Drug Store, KG Restau-
rant, IGA, Coscia’s Restaurant.
Brittany Restaurant.
Also, Jean Shop, Gino’s Shoes,
Roth's Jewelers, Pickett’s Charge,
Fino’'s Pharmacy, Taft's Market,
DiVeronica's Market, DeLeur's
Back to Basics, Ron’s Florals, Sew
Fine, Dallas Photo, Humphrey's,
Bargain Bakery, Back Mountain
Lumber, Carol Carroll's Beauty
Salon.
Also, Hillside Farms, Dymond
Bakery, Coca-Cola, Weis MARKets,
Hilbert’s Baron’s Seafood, Jamie's
Ice Cream, Nemetz Bakery, Bingo’s
Market, Maltby Drug Store, Mr.
Hardware, Tom’s Produce, and
Hoof ‘N Paw.
These merchants will furnish dis-
plays and door prizes, making 8
an enjoyable, entertaining event for
all who attend.
Debbie Zurinski of Harveys Lake
will be Mistress of Ceremonies and
members of the staff of The Dallas
Post will assist both Miss Zurinski
and Miss Gryger throughout the
evening.
The Dallas Post is proud that
Dallas is one of 300 cities selected
from the 48 states for a 1984 Home-
makers School. This event plays to
capacity crowds across the country
and is the largest homemaker-ori-
ented program in North America.
The Dallas Post and area mer-
chants make this show possible with
their support, along with such
nationally famous sponsors as Sun-
beam, Nestle's, Carnation, and
many others.
Plan now to attend the free Home-
makers School on Tuesday, Sept. 18,
at 7:30 p.m. at Merrick Hall. Bring
a friend - it's your night out! Doors
open at 6:30 p.m.
“The year-round versatility of
fruit ‘is infinite, especially -as des-
sert,”” states Homemakers School
Home Economist Diane Gryger.
“Fruit pies or cakes, for example,
are always popular, whether at a
special party, or simple dinner.
They can be attractive to serve,
tasty and easy to prepare.’
According to Gryger, Nilla Fruit
Torte can be made in two easy steps
and uses ingredients commonly
found in many Kkitchesn. The crust
and custard-like filling are easily
prepared the night before. Adding
fresh fruit on the day it is served
gives the torte a special flavor and
appeal. Pears, apples and bananas
make delicious winter fruit top-
pings. Spring and summer call for
berries, cherries or peaches.
The crust is made by crushing
classic NILLA Wafers and combin-
ing them with BLUE BONNET Mar-
garine and sugar. This cookie crust
actually contains fewer calories
than pastry crust and keep its
quality longer than puff pastry.
After the crust is finished, a light
is cooked, poured into the prepared
crust and chilled. After fresh fruit is
added, it can be glazed, if desired,
using reserves or jam. Light-colored
fruit, such as apples, apricots,
peaches and pears, should be glazed
with apricot or peach preserves.
Red and dark fruit may be glazed
with rasberry or strawberry pre-
serves. Simply strain jam through a
food mill or hand-held strainer.
Brush on fruits.
NILLA FRUIT TORTE
Makes & servings
34 NILLA Wafers, divided
2 tablespoons sugar
I. cup BLUE BONNET Margarine,
melted
1 (3-ounce) package vanilla pudding
& pie filling
2 cups milk
Assorted fresh, frozen or drained
canned fruits
(strawberries, peaches, blueberries,
bananas, etc.)
Crush 20 wafers to make 1 cup
crumbs. Combine wafer crumbs,
.
Choose from our
exciting fabric ensembles.
¥
sugar and margarine. Press into
bottom of 9-inch springform pan.
Arrange remaining 14 wafers
around edge of pan with rounded
surgace towards outside.
In medium saucepan, combine
pudding & pie filling and milk. Cook
over medium high heat, stirring
constantly, till mixture comes to d
boil. Pour into prepared crust. Chill
till firm, at least 2 hours. Arrangé
fruit on pudding mixture. With
sharp knife or metal spatula, loosen
edges of torte from side of spring=
form pan before releasing spring.
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+
DYMOND'S
FARM MARKET
AND BAKERY
Wilkes-Barre General Hospitals.
of Ambulatory Foot Surgery,
medicine.
0091 for an appointment.
Eh a eae wed eB
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TAFT'S
MARKET
PHONE (717) 639-5216
LAKESIDE DRIVE AT
OLD SANDY BOTTOM
BEACH
HARVEYS LAKE, PA. 18618
Meat — Groceries —
Household Supplies
17, 1984, she will
and Winter in the
in her present location at
165 NORTH MAIN STREET
SHAVERTOWN, PA. :
Mon., Tues., Fri. 9 A.M.-5P.M. | 88
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