5
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Rosalie Berezich
|
® CHARLOT M. DENMON
Staff Correspondent
Rosalie Berezich of Sutton Road,
Trucksville, enjoys experimenting
with various recipes from different
countries although her favorite is
French cooking. ;
“My father is an expert at French
cooking,” said Rosalie. ‘But it is
too much work. I like to eat it when
he prepares it.”
Rosalie’s specialties are crois-
sants and brioches. She likes work-
ing with dough and makes just
i about any kind of roll there is. Her
mother taught her how to make
Italian bread.
When she tries something differ-
ent in a restaurant and likes it,
Rosalie experiments at home until
she learns how to make it. She
3 enjoys preparing new recipes for
her family which includes her hus-
band, Thomas, and her three chil-
dren, Anna, a student at Bishop
O’Reilly; Chrissy, a student at Gate
of Heaven; and John, who attends
the Trucksville Nursery School.
Rosalie also enjoys painting, espe-
cially pastels. She also does ceram-
ics, jogs and goes to school.
Rosalie said she was studying
wutrition until this year when the
class was cancelled due to an insuf-
ficient number of students, but she
plans to continue until she earns a
degree.
“I'll probably be graduating from
college when my youngest is gradu-
ating from high school,” she said,
but with Rosalie’s perseverence
we're sure she will finish before
that.
This week she shares four of her
- family’s favorite recipes, all of
them easy to prepare, with Dallas
Post readers. Waffles are great for
a quick Sunday night supper,
Chicken Francais makes a delicious
entree, the Fruit Salad is a light
dessert to serve after a heavy
dinner and the Spinach Dip makes a
different but tasty holiday dip.
WAFFLES
1 c. cream style cottage cheese
y 6 eggs
.. 1 c. sifted flour
/4 t. salt
y C. oil
4 'C. milk
Yt. vanilla
Mix all ingredients in blender.
3% Make waffles in waffle maker.
Serve with favorite topping.
SPINACH DIP
IN PUMPERNICKEL
1 c. mayonnaise
1c. sour cream
1 10-0z. pkg. chopped spinach,
thawed i
1 pkg. Mrs. Grass’s vegetable soup
1 round loaf pumpernickel bread
Mix all ingredients with exception
of bread together. Let stand in
refrigerator for a few hours.
Cut off top of the loaf of pumper-
nickel bread. Hollow out center of
pumpernickel bread and fill with
dip. Cut bread taken out of center
into square pieces and use to dip.
FRUIT SALAD
1 can pineapple tidbits
1 can mandarin oranges
2 apples, cut in squares with skin on
4 bananas, cut in slices
(Other fruits may be substituted)
2 eggs
pC. sugar
. flour
Mr;
In a saucepan combine fruit from
cans of fruit, eggs, sugar and flour.
Cook over medium heat, stirring
with whip until thick. Pour over
fruit and mix.
CHICKEN FRANCAIS
1Y4 1b. boneless, skinless chicken
% c. butter “=:
4 T. sauterne
1 T. parsley
3 T. lemon juice
1 or 2 eggs, beaten
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Pound chicken pieces until thin
and cut info approximately 2x4 inch
strips. Dredge pices in flour, then
dip in beaten egg, Cook over
medium heat in oil until brown,
while chicken is cooking sprinkle
with Accent.
717-836-6801
In a clean frying pat, melt butter,
add lemon juice, sauterne and par-
sley. Dip each piece of chicken in
butter mixture, then pour remaining
butter over chicken in serving dish.
Good served with buttered noodles
and asparagus.
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