Planning party
. Dallas Post/Ed Campbell
left, are Mrs.
Smaka, club president;
from
Mrs. Frank
Robert Rowlands, co-
Club Scholarship Fund.
WEST SIDE TECH
Sept. 19 - 25
WEDNESDAY - Beef-a-roni,
grated cheese, tossed salad-dress-
ing, roll-butter, ice cream, milk.
THURSDAY - Pork bar-b-que on
seeded bun, spiced applesauce, but-
tered corn, brownies, milk:
FRIDAY - Hamburger on bun,
pickle spears, creamly cole slaw,
peanut butter cookies, milk.
MONDAY - Frankfurter on roll,
sauerkraut garnish, chopped onions,
cheese sticks, fresh fruit, chocolate
chip cookies, milk.
TUESDAY - Beef bar-b-que on
seeded bun, spiced applesauce,
tossed salad-dressing, Tech squares,
milk.
GATE OF HEAVEN SCHOOL
Sept. 19 - 25
WEDNESDAY - Hot ham sand-
wich, chips, carrot-celery sticks,
cake, fruit, milk.
THURSDAY - Meat loaf, mashed
potatoes-gravy, green beans, bread-
butter, pretzels, chocolate or white
milk.
FRIDAY - 2 cuts pizza, tossed
salad, cookies, fruit, milk.
MONDAY - Peanut butter-jelly
sandwich, soup-crackers, cookies,
fruit, milk.
TUESDAY - Porcupine balls,
mashed potaotes, peas, bread-
butter, fruit, milk or orange drink.
LAKE-LEHMAN SCHOOLS
Sept.-19 - 25
Senior High
WEDNESDAY - Early dismissal -
Sliced turkey or chopped ham w-
lettuce-tomato, potato chips, mine-
strone soup-saltines, pineapple tid-
bits, milk.
THURSDAY - Hamburg-bar-b-que
or ham patti on bun, French fries,
fresh apple, oatmeal raisin cookie,
milk.
FRIDAY - Batter dipped fish or
hot dog on bun, macaroni-cheese,
tossed green salad, fruit cocktail,
milk.
MONDAY - Steak hoagie w-pep-
pers, onion rings, broccoli spears,
w-trimmings, buttered corn, ice
cream, milk.
Junior High & Elementary
WEDNESDAY - Early dismissal -
Hoagie w-trimmings, pickle chips,
chicken noodle soup-saltines,
peaches, milk.
THURSDAY - Hamburg bar-b-
que, French fries, fresh apple,
peanut butter cookie, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, macaroni-cheese,
tossed green salad, fruit cocktail,
milk.
MONDAY - Chopped ham-sliced
Office of i
Salomon Epstein, M.D.
607-772-8757
Binghamton Plaza
cheese sandwich, potato chips, min-
TUESDAY - Taco’s w-trimmings,
buttered corn, ice cream, milk.
DALLAS SCHOOLS
Sept. 24 - 28
MONDAY - Philadelphia cheese-
steak hoagie or ham bar-b-que on
hard roll w-relish, oven baked
French fries, chilled peach-n-pear
combo, choice of milk, juice. Bonus:
Sugar donut.
TUESDAY - Veal parmesan with
side dish of spaghetti or pizza
burger on hard roll, corn, choice of
milk, juice. Bonus: Frosted golden
cake.
WEDNESDAY - Juice meatloaf w-
gravy or peanut butter-jelly sand-
wich w-cheese cube, whipped pota-
toes, applesauce, choice of milk,
juice. Bonus: Bookmark free with
the purchase of A type A lunch.
THURSDAY - Baked lasagna,
Italian bread-butter, garlic bread,
Jr.Sr., or ham-cheese sandwich on
hard roll w-lettuce leaf, green
beans, choice of milk, juice. Bonus:
Icy popsicle.
FRIDAY - Turkey deli or Dallas
famous pizza, fresh macaroni salad,
Bonus: Raspberry gelatin w-
banana, choice of milk-juice.
'« HARVEYS
KG's "Ake
‘THE ONE AND ONLY’
Your BAVARIAN
HOFBRAU HAUS
FEATURING
TRADITIONAL & AUTHENTIC
GERMAN CUISINE
: AT ITS BEST
from Schnitzels to
Apple Strudel
from Sauverbraten to
Noodle Pudding
from Rouladen to
Gooseberry Delight
And Other Specialties
FOR RESERVATIONS
CALL 639-5030
LOCATION: at Sunset, turn right and
follow the road around the lake (415N.)
for approx. 1 mile. Turn right on 2nd St.
(Our Lady of Victory Church) 400 ft. up
the road on the left side.
SHAVERTOWN
KINGSTON
259 Wyoming Ave
287-1178
Daily 3430 Sat ti Noon
By JOAN KINGSBURY
Staff Correspondent
India is a country where almost
every state has a different style of
eating. This week Mrudula Shah, a
native of the Gujarat state in West-
ern India and Cynthia Das, wife of
Dr. Norode Das, who is a native of
Assam, a northeastern state,
explain eating and cooking styles
they use in their homes.
Mrudula, wife of Dr. Naresh
Shah, has lived in the United States
for seven years. The Shahs have
two sons, Kevin and Neil. All mem-
bers of the family are vegetarians.
Cynthia, who was raised in Burnley,
England and her husband Nirode
are parents of three children, Ana-
mika, Kabita and Anupan. The Das
have lived in the United States for
12 years. Nirode is not a vegetarian
so the Das enjoy dishes made with
meat.
Religious laws in addition to geo-
graphical location strongly influ-
ence what type of foods, vegetarian
menu, fish or meat, that people in
India eat.
For Mrudula, who eats no meat,
the main protein sources are
derived from milk and milk prod-
ucts. Yogurt is frequently served. A
daily menu consists of tea, varieties
of spiced Indian bread and yogurt
for breakfast; dal (a lentil like
soup) rice, roti (an Indian bread),
vegetables, yogurt and pickles or
chutneys for lunch and kitcheree, a
preparation of spiced rice and some
kind of staple like split peas, a
vegetable, buttermilk, papad
(Indian waffles) and raw onions
served as pickles.
The Das family enjoys various
meat dishes at mealtime. For
breakfast in northeastern India, one
would eat luci, an Indian bread
made from white flour and a fried
vegetable like potatoes and onions.
Lunch would consist of dahl, rice,
fish and Indian pickles. Dinner
includes meat, rice and vegetables.
In western India, Mrudula and
her family would eat their large
meal at dinner while the Das eat a
dinner. Tea is served anytime. Tea
time, around 3 o’clock, consists of
tea served with snacks.
Although foods very according to
regions, spices are common
throughout India. The most com-
monly used are garam masala, a
powdered mixture of black pepper,
cloves, cinnamon, tumeric, corian-
.der, cumin, curry powder, and some-
times chili powder. The food is
spicy and hotter than Americans
are used to.
Sweets vary from our American
goodies with the exception of rice
pudding. Mrudula served halva, an
almost gum drop like candy with
(almonds and Pera, a round candy
made from dry milk powder and
Dallas Post/Joan Kingsbury
Bombay Halwa, a sweet.
condensed milk. When preparing
low heat to avoid burning.
Tandoori Chicken and Lamb
Curry’ are favorites of the Das
family. Tandoori Chicken derives its
name from the clay oven in which it
is cooked. This recipe should be
prepared a day ahead so that the
chicken marinates 24 hours before
baking or barbecuing. Cynthia notes
that when preparing Lamb Curry,
all fat should be removed. The fat
gives the lamb an unpleasant odor
while cooking.
If you are interested «dn tasting
authentic Indian food don’t miss the
Ethnic Festival at the Kingston
Armory later this fall. The Indo-
American Association of Northeast-
ern Pennsylvania, of which both
Mrudula and Cynthia are members,
will host the Indian food stand.
PERA
1-14 oz. can sweetened condensed
JIMMY'S
CLEANERS
FREE PICKUP AND DELIVERY
ALL WORK DONE IN OUR PLANT
PHONES:
287-0391
639-2631
696-4651
1 year out of state
Name
Address
City
State.
milk
2 c. carnation milk powder
34 ¢. ground almonds
1 stick salt free butter
A little saffron or 2-3 drops of yellow
food coloring
Cardomon powder
In a non-stick pan melt the butter
on a low heat. Add carnation milk
powder and stir for 2-3 minutes until
golden brown. Add almonds, con-
densed milk, saffron, cardomom
powder. Stir and mix well, Continue
to cook until it forms a ball. Form
into small balls, press flat with a
spoon ‘or top of champagne bottle.
Decorate with slivered almonds.
Serve when cold.
TANDOORI CHICKEN
Prepare 24 hours ahead
Lemon juice
Salt
3 1b. chicken pieces
Skin the chicken, wash and dry it.
Make deep cuts in each piece of
chicken. Mix lemon juice and salt
and rub all over the chicken into the
cuts. Leave for % hour.
MARINADE
8 oz. plain yogurt
Red food coloring
6 cloves crushed garlic
1” piece fresh ginger, crushed
1 T. coriander powder
1 T. lemon juice
1 T. white vinegar
Salt to taste
1 T. vegetable oil
Mix all the above ingredients
together. Rub all over the chicken
and into deep cuts. Refrigerate for
at least 24 hours. Bake for 30
minutes at 350 degrees then broil to
brown or barbecue on grill. Serve
on a bed of lettuce decorated with
slices of cucumber,
lemon wedges. Squeeze lemon over
chicken before eating. ‘
LAMB CURRY
1 Ib. lamb, cubed, remove all fat
11g. onion, chopped
Small can stewed tomatoes
t. tumeric powder
1 t. cumin powder
1 t. coriander powder
1 t. curry powder
1 clove crushed garlic
2” fresh ginger crushed
Salt to taste
Vegetable oil, to completely cover
bottom of the pan
Chili powder, optional
In a large pan cook onions till
golden borwn on medium heat. Add
meat and stir well. Add spices
except ginger and garlic. Mix well.
Add tomatoes, Allow to cook for fun
minutes. Add garlic and’ ginger and
salt. Pressure cook for 10 minutes
or add 1 cup of water, cover and
cook on low heat until tender. Serve
with rice.
Projects set
New 4-H food and nutrition
projects are available that will
teach nutritional concepts in addi-
tion to food preparation, says Chris
Tomascik, Penn State Extension
Agent.
pants will still learn by doing, but
the new projects will teach good
food habits that could last a life-
time.
For more information about the
food and nutrition project; call Chris
Tomascik at 825-1712 or 459-0736,
ext. 712 or write to her at teh
Water St., Courthouse Annex,
Wilkes-Barre, PA 18711. f
TY. And APPLIANCES
639 WYOMING AVE.
sume KINGSTON
> 287-9631 >
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