i
By JOAN KINGSBURY
Staff Correspondent
e that Thanksgiving is behind
us, everyone is looking forward to
preparations for Christmas. This
week, Lois Disque of Dallas, shares
some of her holiday favorites with
Post readers.
What to do with that left over
turkey is a seasonal question. Lois’
answer is to make Turkey Crescent
Squares. Using frozen crescent
rolls, form a base, fill with a
combination of cooked turkey,
cream cheese, chives, onion and
pimento. Join the four corners
together, twist to sea. Roll crescents
in crushed croutons, then bake. This
makes a nice luncheon dish.
For cocktail entertaining, Lois
has two suggestions — Hot Crab Dip
and Party Meatballs. Hot Crab Dip
is made from cheddar cheese soup,
cheese, olives and crab. Serve this
in a fondue dish with French bread
for dipping. Party Meatballs are
baked in a delicious barbecue-type
sauce.
To make a quick supper, try
Lasagna Pie. Although this pie does
not contain noodles, it does taste
like lasagna.
Cookies are a staple in many
kitchens during the Christmas holi-
ys.. Lois enjoys making filled
okies, almost crescents, peanut
utter blossems and anise cookies.
eanut Butter Candy is also a
favorite confection. Peanut butter,
confectioners sugar, butter and rice
crispies, are combined and formed
into balls, then dipped into melted
semi-sweet chocolate. Just partially
dip the Peanut Butter Candy into
the chocolate so that it will streak
around the candy as it sets.
Lois, her husband, Richard II and
their daughter, Leigh Anne, live in
Orchard View Terrace. Lois is a
graduate of General Hospital School
of Nursing and is employed as a
medical/surgical nurse at Mercy
Hospital. Richard, a graduate of
Eckels School of Mortuary Science,
is supervisor of Richard H. Disque
Funeral Home. Leigh Anne is a
student at Trinity Nursery School.
The Disques are members of Dallas
United Methodist Church.
Lois’ hobby is making any type of
craft. She macrames, makes pine
ne wreaths and Christmas orna-
ents and has just completed a
w®enciling class. She also loves to
cook. Lois took a cooking class from
oseph Beckus where she learned to
prepare such delicious gourmet spe-
cialties as Chicken Cordon Bleu,
Chicken Kiev and Crepe Suzettes.
TURKEY CRESCENT SQUARES
3 oz. cream cheese
3 T. melted margarine
2 ¢. cooked, cubed turkey
Ys t. salt
14 {. pepper
2 T. milk
1 T. chopped chives
1 T. chopped onions
1 T. pimento
8 oz. pkg. crescent rolls
34 c¢. seasoned croutons, crushed
Mix all ingredients except cres-
cent rolls and croutons. Separate
crescent rolls into 4 rectangles. Seal
perforation well. Spoon 1 cup mix-
ture into each. Pull four corners
together and twist to seal. Brush
with melted butter. Dip in croutons.
Bake at 350 degrees for 15 minutes
or until done.
HOT CRAB DIP
a@ cheddar cheese soup
0z. box process cheese
1-4% oz. can ripe olives chopped
1-7% oz. can flaked and drained
crab meat
1 T. lemon juice
1 t. Worcestershire sauce
Heat soup and cheese until well
blended over low heat. Add remain-
ing ingredients and blend well.
Serve in fondue dish with toast
points or crackers or French bread.
LASAGNA PIE
11b. gr. beef
1t. oregano
Y, t. basil
1-6 oz. can tomato paste
1 c. shredded mozzarella cheese
15 ¢. small curd cottage cheese
Y4.c. grated Parmesan cheese
1 c. milk
2/3 c. Bisquick Baking Mix
2 eggs
1t. salt
4 t. pepper
Preheat oven to 400 degrees.
Grease a 10” pie plate. Cook beef
until brown; drain. Stir in oregano,
basil, tomato paste and 5 cup
ozzarella. Layer cottage cheese
d Parmesan cheese in pie plate.
Spoon beef mixture over top.
Beat milk, Bisquick, eggs, salt
and pepper 15 seconds onm high in
717-836-6801
our man
Taking a break
Dallas Post/Joan Kingsbury
blender or 1 minute with hand-
mixer.
Pour into plate. Bake 35-40 min-
utes or until knife inserted in center
comes out clean. Sprinkle with
remaining mozzarella cheese. Allow
to set 5 minutes before cutting.
PARTY MEATBALLS (APPE-
TIZER)
Y c¢. bread crumbs
Y c. water
% 1b. gr. beef
% 1b. gr. pork
1 c. instant non-fat dry milk
3 ¢. chopped onion
1egg
% t. salt
Ys t. pepper
Soak bread crumbs in water. Add
all other ingredients; mix well and
make small 1 inch meatballs. Place
in a large baking dish. Pour sauce
over meatballs and bake 350
degrees for 1 hour. Turn meatballs
over once or twice before baking.
SAUCE FOR MEATBALLS
2 T. butter
1 sm. onion
1 T. lemon juice
1 t. chili powder
11% c. ketchup
1 T. celery seed
V4 c. vinegar
1 t. Worcestershire sauce
Saute onions in butter. Add all
ingredients. Bring to a boil. Pour
over meatballs and bake.
PEANUT BUTTER CANDY
2 c¢. peanut butter
3% c. confectioner’s sugar
4 1b. softened butter (1 sticke)
3 c. rice crispies
2 c. semi-sweet chocolate morsels
1 t. Crisco
Combine peanut butter, sugar,
y Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
our many
butter and cereal. Use your hands
to mix well. Chill mixture at least 2
hours or overnight. Then form into
2” balls. Again refrigerate for 2
hours. .
Melt chocolate and shortening in
top of double boiler. Remove from
heat, but keep over hot water. Only
dip balls partially into chocolate.
Chill 1 hour.
Following are cafeteria menus for
area school districts for the follow-
ing week:
LAKE-LEHMAN SCHOOLS
Dec. 3-7
Junior High & Elementary School
MONDAY - Cheeseburg on bun,
minestrone soup-saltines, peaches,
milk.
TUESDAY - Turkey bar-b-q on
bun w-relish, potato puffs, baked
beans, peanut butter, cookie, milk.
WEDNESDAY - Hamburg gravy,
mashed potatoes, green beans,
Parker House Roll-butter, cherry
crisp, milk.
THURSDAY - Spaghetti w-Italian
meas sauce, tossed salad, Italian
bread-butter, pears, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, French fries,
cabbage salad, Welch’s grape juice
pop, milk.
Senior High School
MONDAY - Cheeseburg or hambo
on bun, pickle chips, minestrone
soup-saltines, pears, milk.
TUESDAY - Tuna hoagie or deli
hoagie, French fries, applesauce,
peanut butter cookie, milk.
WEDNESDAY - Salisbury steak
w-gravy, baked potato, honey but-
tered : carrots, roll-butter, cherry
crisp, milk.
THURSDAY - Spaghetti w-Italian
meat sauce, tossed salad, Italian
FRIDAY - Batter dipped fish or
hot dot on bun, tartar sauce, French
fries, cabbage salad, Welch’s grape
juice pop, milk.
WEST SIDE TECH
Dec. 3-7
MONDAY - Fruit juice, hamburg
on bun, assorted condiments,
or Money Order to:
TUESDAY - Italian meatball
hoagie, buttered carrots, vanilla
cake-cherry glaze, milk.
WEDNESDAY - Beef bar-b-que on
seeded bun, spiced applesauce, but-
tered green beans, rice pudding-
raisins, milk.
THURSDAY - Ham patty on bun,
macaroni-cheese, stewed tomatoes,
ice cream sundae, milk.
FRIDAY - Grilled cheese, chips,
vegetarian soup-crackers, pickle
spears, snicker doodle cookies,
milk
you have
In simpler times, it was easier for
the cook to decide which aplliance
fo use in preparing a meal. After
all, the typical kitchen came
equipped with one cooking appli-
ance - a conventional range with
cooktop and oven.
Today, the array of available
cooking appliances boggles the
mind. For modern cooks, the trick
is to select the right appliance - or
combination of appliances - to do
the cooking job best and most effi-
ciently, says Josephine Kotch,
Extension Home Economist for Luz-
erne County.
To help, a major appliance com-
pany has developed what it calls a
“Complimentary Cooking Guide.”
The idea behind this handy kitchen
reference is that no one appliance is
ideal for preparing all foods.
Although many foods can be pre-
pared with equally good results in a
microwave oven, on a range top or
in a conventional oven, some foods
cook faster and are more appealing
if prepared using one or a combina-
tion of these appliances. The key to
cooking success lies in knowing how
to choose among appliances for the
combination that will prepare a
good tasting, nutritious meal most
efficiently.
The guide recommends the best
cooking method for 60 foods, rang-
ing from appetizers to desserts. By
moving a sliding arrow to the
desired food, one can immediately
determine which cooking appliance
should be used to prepare the food -
microwave oven, conventional oven
or range top.
Food categories in the guide
include appetizers, beverages,
meats, poultry, seafood, casseroles,
egg and cheese dishes, vegetables,
soups, sauces, breads, desserts and
fruits. Using the guide, there’s no
more guessing which appliance will
produce the best results for any of
these foods, says Josephine Kotch,
Extension Home Economist for Luz-
erne County.
For a copy of the ‘‘Complemen-
tary Cooking Guide’ send $1.00 to:
The Maytag Company, Consumer
Information Center, Dept. 3PR-NY,
Newton, Iowa 50208.
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