“Having 10 or 12 friends in for a
, soup supper doesn’t require hours of
KP duty.” says Homemakers School
Home Economist Diane Gryger. She
continues, “Plotting and planning
begin with the ideal recipe for a
crowd.”
Gryger suggests this recipe for
-an electric slow cooker that elimi-
nates constant watching. “This
soup, especially developed for the
slow cooker, combines fresh vegeta-
bles with meat in either chicken or
s the mixture to just the right
consistency. Nutritionally speaking,
the vegetables in this soup provide
Vitamins A and C — a delicious way
to get more vegetables into a daily
menu,’’ emphasizes Gryger.
Let folks savor slices of warm
bread or rolls. Put out a genreous
«wedge of cheddar cheese. While
_some guests may nibble on it during
the meal, others may prefer to eat
it as complement to. fresh fruit
dessert right from the basket.
-Cheese ads protein to the meal, too.
When another soup-supper crowd
-is on your entertaining calendar, try
Tomato-chicken Soup. ‘This recipe
~for hearty chicken-vegetable soup is
also especially developed for an
electric slow cooker,’’ adds Gryger.
HEARTY VEGETABLE SOUP
6 cups chicken or beef broth
4 cups shredded cabbage
4 cups diced potatoes
-1 mecium conions, finely chopped
1» cup finely chopped celery
I. pound boiled ham, finely diced
4 frankfurters, sliced
1-3 cup MINUTE Tapioca
2 teaspoons salt
viewing.
throughout the evening.
Misericordia.
INE TAL CR
by
nards’
1. teaspoon pepper
2 tablespoons chopped parsley
Combine all ingredients except
parsley in electric slow cooker.
Cover and cook on low heat for 6 to
& hours or on high heat for 3 to 4
hours. (Or follow manufacturer’s
directions.) Stir in parsley. Makes
TOMATO-CHICKEN SOUP
1 quart water ;
1 large onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, finely chopped
1-3 cup finely chopped green peppér
Bouquet garni
1-3 cup MINUTE Tapioca
11% tablespoons salt
1 teaspoon sugar
21%» pounds broiler-fryer chicken
pieces
1 can (16 oz.) tomato puree
1 can (12 oz.) whole kernel corn
Combine water, onion, celery,
carrot, green pepper, bouquet garni,
tapioca, salt and sugar in electric
slow cooker, mixing well. Add
chicken; cover and cook on low heat
for & to 9 hours or on high heat for 4
to 4» hours. (Or follow manufac-
turer’s directions.) Remove and dis-
card bouquet garni. Remove
chicken; cool slightly. Skin and
bone chicken pieces; dice chicken.
Stir chicken, tomato puree and corn
into soup mixture and cook on low
heat about 15 minutes longer to heat
thoroughly. Makes 3 quarts or 10 to
12 servings.
For bouquet garni, place ? whole
allspice, 1 bay leaf, !'. teaspoon
pepper-corns, 1 teaspoon basil and a
sprig of parsley on a double square
of cheesecloth and tie securely with
clean string.
%
Debbie Zurinski, of Harveys Lake,
will once again serve as Mistress of
Ceremonies at ‘All The Best’ 1984
Homemakers School sponsored by
The Dallas Post. The event is slated
for Tuesday, Sept. 18, at 7 p.m. at
Merrick Hall on the campus of
College Misericordia and features
many local and national participat-
ing merchants. Doors to the show
will open at 6 p.m.
Zurinski, a former employee of
The Dallas Post, currently serves as
Membership Development Manager
for the Greater Wilkes-Barre Cham-
ber of Commerce.
A graduate of Lake-Lehman High
School, she received a Bachelor of
Science Degree in Business Admin-
istration from College Misericordia
in 1983.
Miss Zurinski will work with
home economist Diane Gryger and
will be assisted throughout the eve-
ning by members of the staff of The .
Dallas Post. : :
Planning a casual dinner get-
together at your home and wonder-
ing what to serve? Invite your
guests to a buffet and let a quick
and easy-to-prepare Shrimp Curry
be the main attraction.
Cooking with curry is
‘secret’ of Indian coking. The
flavor is not hot - -just vibrant and
exciting enough to be rated as one
of America’s, most popular foreign
dishes. Basically, curry is a
medium white sauce flavored with
curry powder giving it a zippy
flavor and sunny yellow color. Make
it with BLUE BONNET Spread and
cut calories but keep the same
distinctive taste and smooth consist-
ency. Serve with rice and typical
Indian accompaniments as chutney,
coconut, green pepper and chopped
peanuts.
Shrimp Curry is easy yet elegant;
different but not too different.
Simple to eat without a knife it is
ideal for a buffet. Try it in a chafing
dish and let guests help themselves
as they will.
SHRIMP CURRY
Makes ¢ to 10 servings
6 tablespoons BLUE BONNET
26 HILL
Spread
1-3 cup chopped onion
2 cloves garlic, crushed
1-3 cup flour
2! - teaspoons curry powder
1 teaspoon salt
1. teaspoon white pepper
3 cups chicken bouillon
1 large apple, unpeeled, thinly
sliced
4 cups cooked shrimp
Hot cooked rice
Chopped peanuts
Chopped green pepper
Toasted BAKER'S ANGEL FLAKE
Coconut
Chutney
1. Melt spread in large heavy
saucepan. Saute onion and garlic till
tender, about 5 minutes. Blend in
flour; curry powder, salt and
pepper. cook over low heat, stirring
occasionally. til’ mixture is thick
and bubbly. about"l to ?» minutes.
2. Remove from heat. Gradually
stir chicken bouillon into flour mix-
ture, then add apple slices. (‘ook
mixture 5 minutes over medium
heat. Stir in shrimp; heat through.’
3. Serve over hot cooked rice with
peanuts, green pepper, coconut and
chutney. 3
Dessert recipes have come and
gone over the years, but there are
those distinctive favorites that con-
tinue to show up at’mealtime. Cob-
blers, specifically, have enjoyed a
long life. American in origin, there
is still some controversy as to
whether the cobbler crust should be
made with biscuit dough or pastry
dough. Whatever your preferences,
welcome the baking season with
fresh Cranberry-Apple Cobbler.
CRANBERRY-APPLE COBBLER
4 cups sliced peeled apples (4
medium)
1 cup cranberries
1 cup sugar
3 tablespoons MINUTE Tapioca
1. teaspoon salt
1 cup water
1 tablespoon BLUE BONNET Mar-
garine !
1 cup biscuit mix
2 tablespoons sugar
1 teaspoon grated orange rind
I. cup milk
Whipped topping (optional)
cup sugar, tapioca, salt and water.
in large saucepan. Let stand 5
minutes. Bring to a boil over
medium heat stirring constantly.
Pour into shallow 2-quart baking
dish: dot with margarine.
Combine biscuitmix, 2 tablespoons:
sugar, orange rind and milk. Drop
ture. Bake at 375 degrees for 30
minutes, - or till lightly browned.
Serve warm with whipped topping.
if desired., Makes 9 servings. ]
(PHOTO ABOVE OF NAOMI BUCHOWSKI)
Mode Fashion; Medium Length
Sensual Look: Extra Long
Regular Price $50.00
Also
WAXINGS & SUNTANING
Phone 288-6121
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