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Dinner planned
Dallas Post/Ed Campbell
Weidner.
Following are cafeteria menus for
area school districts:
DALLAS SCHOOLS
Nov. 7-13
WEDNESDAY - Juicy hot dog on
soft roll or Philadelphia steak-n-
cheese hoagie, honey baked beans,
fresh apple wedges, choice of milk
or juice.
THURSDAY - McDallas chicken
sandwich w-lettuce and mayo or
baked Italian lasagna, glazed car-
rots, choice of milk or juice. Bonus:
Soft chocolate chip cookie. Early
dismissal.
FRIDAY - Dallas cheese pizza (2
slices) or tuna bagel (tuna fish
salad on bagel w-lettuce-cheese),
turkey vegetable soup w-rice, choice
of milk, juice. Bonus: Banana
cream pudding w-whipped topping.
MONDAY - Rainbow lunch in
junior and senior. Senior Thanksgiv-
TUESDAY - Bunwich (sliced hot
ham-cheese wrapped in foil on a
Kaiser roll) or turkey bar b-que,
oven baked French fries, pineapple
chunks, choice of milk, juice.
LAKE-LEHMAN SCHOOLS
Nov. 7-13
Junior High & Elementary Schools
WEDNESDAY - Tacos w-trim-
mings, buttered corn, ice cream,
milk.
THURSDAY - Early dismissal -
Salisbury steak, mashed potatoes w-
gravy, peas, Parker House roll-
butter, jello-topping, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, macaroni-cheese,
stewed tomatoes, fruit cup, milk.
MONDAY - Mini beef ravioli-
sauce, green beans, Parker House
roll-butter, peaches, milk.
TUESDAY - Hot dog on bun,
cheese squares, potato puffs, baked
beans, oatmeal raisin cookie, milk.
Senior High School
broccoli, Parker House roll-butter,
.jello-topping, milk.
Tacos w-trimmings or hamburg on
bun, buttered corn, ice cream, milk.
FRIDAY - Fish n’cheese nuggets,
French fries, cabbage salad, Parker
House roll-butter, pineapple tidbits,
milk.
MONDAY - Hot dog or kielbasi on
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
beans, peaches, milk.
TUESDAY - Chicken patti or
hamburg on bun w-relish, French
fries, applesauce, cookies, milk.
WEST SIDE TECH
Nov. 7-13 :
WEDNESDAY - Oval spice-cheese
seeded bun-lettuce, chicken noodle
soup, crackers, pickle chips, Tandy
cake, milk.
THURSDAY - Shells-meat sauce,
tossed salad-dressing, roll-butter,
jello-whipped cream, milk.
FRIDAY - Meatball hoagie, but-
tered green beans, fresh relish cup,
Snicker Doodle, milk.
MONDAY - Chilled fruit juice, hot
dog on bun, assorted condiments,
chips, sauerkraut, cheese cubes, big
chip cookies, milk.
TUESDAY - Grilled cheese, vege-
table soup-crackers, creamy cole
slaw. brownies, milk.
Than Ever.
or Money Order To:
... 1 year
.. 3 years
ook
ER
By JOAN KINGSBURY
Staff Correspondent
Kibbee, Tabuli, Hummus Be
Tahini and Baklawa are Lebanese
dishes Marlene Knappman of
Trucksville has enjoyed on holidays
and special occasions since her
childhood.
Kibbee, a specialty usually pre-
pared by her father Joe Oblen of
or baked. Marlene prefers raw
Kibbee. Choice round steak with all
fat removed is finely ground, then
mixed with cracked wheat, then
flavored with mint leaves, cumin,
cinnamon and allspice. Marlene
advises readers to keep their hands
cold with ice water to make mixing
the Kibbee easier.
Baklawa, Hummus Be Tahini and
Tabuli are dishes traditionally pre-
pared by her mother Marion.
Hummus Be Tahini is a chickpea
dip made from chickpeas, sesame
seed paste, garlic and lemon juice.
Hummus Be Tahini can be served
as either a snack dip or as an
appetizer. Arabic bread is used for
dipping.
Tabuli is a fresh salad made with
tomatoes, cucumbers, scallions and
cracked wheat. A dressing of lemon
juice and olive oil adds just the
right finishing touch to this salad.
Readers may be familiar with
Baklawa, a rich, sweet, nutty Mid-
Eastern dessert. Very fine Phyllo
dough leaves are spread with
butter, then layered with a combi-
nation of ground walnuts, sugar and
cinnamon. After Baklawa has baked
and cooled, hot sugar and honey
syrup is poured over the pastry. If
you prepare Baklawa, serve only a
small piece as this is a very rich
dessert. This particular recipe is
delicious. I can attest to that since
Marlene had baked some Baklawa
for us to enjoy following our inter-
view.
In addition to making these
Lebanese specialties, Marlene likes
to cook on her gas grill. She uses
the grill year-round so the Knapp-
mans can enjoy that wonderful sum-
mertime barbecue taste anytime.
Marlene also enjoys baking.
The Knappmans, Marlene, her
husband Rick and their three chil-
dren live in Trucksville. Rick is
employed by General Electric Medi-
cal Systems. Their oldest daughter,
‘Marina, age 5, is a kindergarten
student at Westmoreland Elemen-
tary School. Erika, age 4, is a
student at Trinity Nursery School.
Randy, the youngest Knappman, is
two years old.
Several years ago, Marlene
that performed at ethnic festivals,
fiestas, and other social functions.
She taught Marina and Erika this
traditional dance form and they too
performed with the dance troup.
With the holiday season approach-
ing, wouldn’t it be fun to add some
new and different dishes to your
holiday buffet? Try Marlene’s reci-
pes for Kibbee, Tabuli, Hummus Be
Tahini and Baklawa and give your
guests a taste of delicious Lebanese
cooking.
KIBBEE, RAW OR BAKED
2 1b. choice round steak with all fat
removed (meat is put through
grinder twice)
3 c. fine cracked wheat
4 med. onions, grated
4 t. crushed mint leaves
Ys t. cumin
Ys t. cinnamon
Y, t. allspice
Salt and pepper
Soak cracked wheat in warm
water for 45 minutes, squeeze water
out. Add cracked wheat and all
ingredients to meat. Mix with
hands. Make sure hands are kept
cold with ice water while mixing
meat. 3
— To prepare raw: Form meat into
a shallow loaf on platter. Serve with
Arabic bread, sliced onions and
olive oil.
To prepare baked: Spread meat
in shallow edged baking pan. Pour a
little olive oil on top. Bake at 350
degrees for 30 minutes.
TABULI
1/3 c. cracked wheat
3 ripe tomatoes, chopped
3 cucumbers, chopped
1 scallion, chopped (green and
white)
1 T. chopped mint leaves
V4 c. chopped fresh parsley
Salt and pepper
Lemon juice
Garlic powder
Olive oil
Soak cracked wheat in warm
water for 45 minutes. Rinse and
squeeze out water. Add to chopped
vegetables and season to taste wit
hsalt, pepper and garlic powder.
Dress sald with lemon juice and
olive oil.
HUMMUS BE TAHINI
1-20 oz. can chick-peas, drained
4 c. water
Ys c. sesame seed paste (tahini)
2 sm. garlic cloves
14 c. lemon juice
Yt. salt
Chopped parsley and sliced black
olives for garnish
Put all ingredients except parsley
and olives in blender. Cover and
blend at medium speed about 45
seconds. Scrape sides often. Blend
until smooth. Spoon into bowl and
garnish.
Serve with Arabic bread as an
appetizer or dip.
BAKLAWA
4 c. ground walnuts
Y% ¢. sugar
V4 t. cinnamon
1 Ib. phyllo dough or strudel leaves
2 c¢. melted butter
Mix walnuts, sugar and cinnamon
together. Butter a 13x9x2 inch pan
with some of the melted butter Put
one sheet of phyllo dough in pan and
brush with butter. Continue until
you have 6 sheets stacked. Sprinkle
a few spoonsfuls of nut filling on
dough. Place 3 sheets of dough on
top, brushing each with butter.
Sprinkle on nut filling. Repeat 3
sheets of dough and nut filling until
nut mixture is used up.
Place remaining phyllo dough on
top, brushing each sheet with
butter. Trim edges of dough. with a
sharp knife cut baklawa crosswise
int ostrips, then diagonally to create
diamond shapes.
Bake 45 minutes to one hour at 350
degrees. Turn oven off and let
baklawa cool in oven.
SYRUP
1% c. sugar
1% c. water
5 ¢. honey
1 T. lemon juice
Bring all ingredients to a boil and
cook for several minutes. Pour hot
syrup over cooled bakiawa.
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