Shake the
+" salt habit
The past year, over 500 Luzerne
County residents of all ages partici-
pated in either a one hour or two
shour program on ‘‘Shake the Salt
Bhaker Habit”.
Mrs. Josephine Kotch, Extension
Home Economist for Luzerne
County, discussed foods high in
sodium content. Those foods pre-
pared by manufacturers requiring
little preparation at home, smoked
meats, combination dishes. Exam-
z ple - 1 hot dog - 2 oz. size contains
675 mg of sodium - soup contains
range of 1152 mg to 892 mg. Mrs.
ger 7
i Kotch also compared the foods that
i contain sodium naturally - and those
low in sodium content. 1 apple 2 mg-
- carrot and celery sticks 22-34 mg--
i plain popcorn 1 cup 1 mg.
% Mrs. Kotch called attention to the
fact many Americans consume up
to 1-4 teaspoons of sodium a day or
6000 mg. The average American
recommended intake should be 1100
to 330 mg. daily, approximately 1
teaspoon. Actually 500 milligrams a
day is enough for most adults.
Mrs. Kotch stated sodium is a
mineral needed by the body, but
excessive consumption is associated
with high blood pressue otherwise
known as hypertension. Table salt
contains 40 percent sodium and 60
percent chloride.
To help people change their heavy
use of salt in their meal prepara-
tion, Mrs. Kotch demonstrated the
various herb and spice combina-
tions reducing the use of salt at the
L 3 table or during cooking and still
have a good tasting dish.
Mrs. Kotch stated that 71 percent
of the participants learned more
about controlling the sodium-salt in
their diet by reading the label for
ingredients, that all cured foods are
high in sodium.
Throughout the year, residents
called the Extension Service saying
how they changed or controlled the
salt in their daily meals - e.g. “I
tried several of your recipes and
salt substitutes - my family never
missed the salt.”
A pamphlet “Sodium Controlled
Diet” is available by writing or
calling the Luzerne County Coopera-
tive Extension Service, 5 Water
Street, Courthouse Annex, Wilkes-
Barre, Pa. 18711 or call 825-1701 or
459-0736.
This program and all family
living educational programs availa-
ble in Luzerne County are con-
ducted in cooperation with the
Pennsylvania State University
on Commissioners.
By JOAN KINGSBURY
Staff Correspondent
Every good cook gets to the
point once in a while when you
think “What am I going to pre-
pare for dinner?’’ Favorite reci-
pes can seem old hat, and it
seems you are eating the same
things all the time.
A good cookbook can get you
out of your cooking doldrums.
“Appealing Recipe Creations’, a
cookbook compiled by members
of the Association for Retarded
Citizens of Luzerne County
(ARC) is full of trasty recipes for
main dishes, meats, poultry and
seafood, vegetables, breads,
rolls, pies and pastry, low calorie
dishes and desserts.
ARC was founded 32 years ago
to serve the needs of retarded
citizens throughout the country;
to see that each person receives
rights necessary to live as
normal a life as possible. The
organization also follows legisla-
tive action concerning the
retarded citizen.
ARC also provides services to
its members. To become a
member, one must only contact
their office and register.
ARC provides family and
homemaker service, who will
help with babysitting, ligght
housekeeping, meal and emer-
gency transportation. They pro-
vide companionship with a big
brother/big sister-like program.
These volunteers work with one
person three hours twice per
month, teaching crafts, going to
libraries, on picnis, and just
having fun. The third service is
representative payeeship where
ARC acts as guardian to the
monies of 46 retarded people.
The organization pays bills,
making sure these people have
food and clothing money. This is
done free of charge.
A parent support group
“Parent to Parent’ offers con-
versation support group self-help
guidance to its members.
Although Luzerne County pro-
vides funds for the services, any
type of advocacy must be paid
for by ARC. To raise these funds,
ARC has compiled ‘‘Appeaing
Recipe Creations.”’ I have chosen
recipes from Back Mountain res-
idents to share with our readers.
Herb Dip, a delicious dip made
with cottage cheese and various
spices, is a favorite of Ellen
Campbell’s. Sandy Kunkle’s Hun-
garian Fried Chicken makes
fried chicken in the oven. For a
gourmet dinner, Joan Felty sug-
gests Shrimp Elegante. Dessert
is really special when you serve
Mary Ann Clary’s Chocolate
Krinkles.
Anyone desiring to purchase a
cookbook may do so by contact-
ing Sandy Kunkle at 696-1971.
HERB DIP
Ellen Campbell
3/4 c. cottage cheese
1/2 c. mayonnaise
1/4 c. sour cream
2 T. chopped parsley
1 T. chopped chives
1 T. grated onion
1 sm. garlic clove, crushed
1 T. Worchestershire sauce
1/2 t. salut
Dash of hot pepper sauce
Assorted vegetables
In small bowl, combine all
ingredients except vegetables. To
serve, immediately spoon into
serving bowl. Serve with
assorted vegetables or chips.
May be frozen up to 3 months.
Makes about 2 cups.
Studying recipes
Jennifer Kunkle and her
HUNGARIAN FRIED
CHICKEN
Sandy Kunkle
1/4 c. butter or oleo
1.4 c. flour
1 chicken, cut up
2 eggs
11/2 t. salt
15. paprika
1 t. onion salt
2 t. lemon juice
1 ¢. dried bread crumbs
show readers
Heat oven to 350 degrees. Melt
butter in baking dish in oven. Put
flour in paper bag and shake
chicken until pieces are coated.
In a bowl, beat eggs with salt,
paprika, onion, salt and lemon
juice. Dip floured pieces of
chicken into egg mixture, then in
bread crumbs (turn to coat
evenly). Arrange chicken in
melted butter in baking dish skin
side down. Bake about 45 min-
utes, turning once.
CHOCOLATE KRINKLES
Mary Ann Cleary
2 ¢. sugar
1/2 ce. oil
4 2. semi-sweet chocolate
4 eggs
1 t. vanilla
2 c. flour
2 t. baking powder
1/2 t. salt :
‘Mix sugar, oil and chocolate
well; add one egg at a time. Add
vanilla. Then put flour, baking
powder and salt into liquid mix-
ture. Refrigerate at least 7
hours.
Roll into balls, teaspoon size.
Roll in powdered sugar. Grease
cookie sheet. Bake at 350 degrees
for 10 minutes.
SHRIMP ELEGANTE
Joan Felty
2 T. minced onion
2 T. butter
1 1b. cleaned shrimp
1/4 1b. sliced mushrooms
1t. salt
1/8 t. pepper
3 T. chili sauce
12/3 ¢. water
1 1/3 ¢. Minute rice
1 ¢. sour cream
1 T. flour
1 T. chopped chives or parsley
Saute the onion in butter until
it is golden. Add shrimp and
mushrooms; saute and stir until
shrimp are pink. Combine salt,
pepper, chili sauce and water;
add to shrimip mixture. Bring to
a boil. Stir in Minute rice. Cover
and simmer five minutes. Com-
bine sour cream and flour. Add
to rice mixture; heat gently.
Sprinkle with chives. Superb
eating for four.
Budget check
program held
Recipe correction
In the September 19 issue of The
Dallas Post, a recipe for ‘Tandoori
Chicken” appeared in the Cookbook
section. Unfortunately, an ingredi-
ent was inadvertently omitted from
the recipe.
The recipe should also include 1
T. Cumin.
One hundred-two paycheck fami-
The grant, sponsored by General
The program ‘‘Eating Better for
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