THE DALLAS POST/Monday, December 31, 1984
: By CHARLOT M. DENMON
Correspondent
With the holidays just about over
and many people growing tired of
turkey, turkey and more turkey,
and sometimes ham, and more
ham, this week’s Post cook has
' several different entrees to offer for
the days ahead.
Carole Zeske enjoys entertaining
but prefers that it be only a few
guests at a time when it is for
dinner. She finds it is much easier
to prepare a complete meal, served
attractively for just four or six than
a large crowd.
The former Carol Jeffery, daugh-
ter of Christine Jeffery and the late
Hans Jeffery, Carol is a Back Moun-
tain native and a graduate of Dallas
High School. She and her husband,
Frank, reside in Trucksville.
Since Carol is employed full time
as secretary to Dr. G. Haring of
Forty Fort, she has a rather busy
schedule and usually plans ahead of
School
menus
(Following are cafeteria menus
, gor area school districts for the
‘ollowing week:
WEST SIDE TECH
Jan. 2-8
WEDNESDAY - Hamburg on seed
bun, assorted condiments, green
beans, cheese wedge, fresh fruit,
chocolate cookies, milk.
THURSDAY - Whimpie on seeded
bun, buttered corn, macaroni-
cheese, apple cake, milk.
FRIDAY - Grilled cheese, vege-
tarian soup-crackers, chips, pickle
spears, oatmeal raisin cookies,
milk.
MONDAY - Hot dog on bun,
relish-chopped onions, baked beans,
chips, ambrosia, milk.
TUESDAY - Italian meatballs on
* hard roll, spiced applesauce, Ko-Ko
Mungas Kookies, milk.
DALLAS SCHOOLS
Jan. 2-8
WEDNESDAY - Juicey hot dog on
roll or McDallas chicken sandwich
w-lettuce, honey baked beans, apple
wedges, choice of milk, juice.
THURSDAY - Triple decker
peanut butter-jelly - w-cheese cube
and celery stick or ground beef taco
(gr. beef-lettuce-taco sauce), sea-
a: soned green beans, choice of milk,
juice. Bonus: Mini donut.
FRIDAY - Oven baked fish on roll
w-lettuce-tartar sauce, or cheesy
pizza (2 slices), creamy cole slaw,
choice of milk or juice. Bonus:
Strawberry gelatin w-whipped top-
ping.
MONDAY - Hamburger w-cheese,
soft roll or pork bar-b-que on Kaiser
roll, buttered whipped potatoes w-
gravy, sliced peaches, choice of
milk or juice.
TUESDAY - Italian hoagie w-
lettuce-tomato or whimpie on crisp
bun, hot beef noodle soup w-veggies,
choice of milk or juice. Bonus:
Freshly baked honey cookie.
GATE OF HEAVEN SCHOOL
Jan. 2-8
WEDNESDAY - Hot dog on bun,
beans, chips, cookies, pears, milk.
THURSDAY - Waffles-sausage,
syrup-butter, applesauce, carrot-
celery stick, jello, milk.
FRIDAY - Pizza, salad, peaches,
cookies, milk.
MONDAY - Gator burger (spec.
‘Blauce), potato puffs, pears, pickles,
milk.
TUESDAY
sauce, salad, peaches,
bread-butter, cookies, milk.
LAKE-LEHMAN SCHOOLS
Jan. 7-11
Intermediate & Elementary Schools
MONDAY - Pork bar-b-q on bun
w-relish, buttered corn, applesauce,
donut, milk.
TUESDAY - Hot dog on bun,
cheese squares, vegetable soup-sal-
tines, fresh apple, milk.
~ WEDNESDAY - Chili con carne,
Johnny cake, buttered rice,
peaches, milk.
THURSDAY - Chicken nuggest w-
dip, French fries, mixed garden
vegetables, Parker House roll-
butter, pudding, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, celery-
carrot sticks, fruit cup, milk.
Senior High
MONDAY - Steak hogaie or hot
dog on bun w-peppers, onion rings,
green beans, pears, milk.
. TUESDAY - Cheeseburg or ham-
~ burg on bun, pickle chips, vegetable
soup-saltines, fresh apples, milk.
WEDNESDAY - Chili con carne,
Johnny cake, buttered rice,
peaches, milk.
THURSDAY - Chicken nuggets w-
dip, French fries, mixed garden
vegetables, Parker House roll-
butter, pudding, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, celery-
carrot sticks, fruit cup, milk.
Spaghetti-meat
Italian
¢ Pregnancy Terminations to
14 weeks
* Confidential Counseling
¢ One Visit
Office of
Salomon Epstein, M.D.
607-772-873
|
Binghamton Plaza
time for entertaining.
Whether preparing dinner for her
and Frank or for dinner guests,
Carol usually plans in advance and
shops accordingly so she has the
necessary ingredients on hand.
The recipes she shares with this
week’s Post readers are favorites of
hers and those she guarantees are
delicious.
BRAISED PORK CHOPS
WITH JUNIPER
AND MUSHROOMS
8 center-cut chops, each 1%; inch
thick
2 T. dried juniper berries
2 med. size cloves garlic
1 T. coursely ground pepper
6 T. vegetable oil
1 oz. dried chanterelles or 1% 1b.
fresh mushrooms
Flour for dusting chops
Salt to taste
Ys ¢. cognac, brandy or calvados
1 c. dry white wine
SAUCE
1 c. beef broth
Y, ¢. heavy cream
1 T. cornstarch mixed with 1; c.
cold water (if necessary to thicken
sauce)
Place juniper berries, garlic and
pepper in food processor or blender
and process to a paste, adding 2 T.
of the oil gradually. (This may also
be done with a mortar and pestle.)
Rub paste into both sides of chops
and refrigerate five hours or over-
night.
Let chops return to room temper-
ature, Wash and slice mushrooms.
Dust chops lighlty with flour and
brown in remaining oil in heavy
skillet (about 4-5 min. each side).
Transfer chops to shallow flame-
proof baking dish just large enough
to hold the eight chops tightly. If
possible use a dish that has a cover.
Preheat oven to 350. Heat cognac in
a ladle, when it ignites, pour over
chops. Place mushrooms around
chops, add white wine and salt if
desired. Cover dish with foil, press-
ing foil close to surface of chops. (If
pan has no cover, use double thick-
ness of heavy-duty foil and seal
tightly). Bring dish to simmer on
top of stove. Transfer dish to center
of oven and bake 1 hour and 45
minutes. Transfer chops fo serving
dish, reserving juices in pan, cover
chops and keep warm in oven.
Add enough broth to deglaze pan,
add heavy cream (for a smoother
sauce, process for a few seconds in
food processor or blender removing
mushrooms from mixture first).
Bring sauce to boil over low heat
and reduce to consistency of heavy
cream. Pour sauce over chips and
garnish with parsley or watercress.
BREAST OF CHICKEN
CHARENTE
Ys c. flour -
1% T. tarragon
salt to taste
1 t. ground pepper
4 skinless, boneless chicken breast
halves
4 T. butter
1T. corn oil
1 c. brandy
1 c. chicken broth
3 T. Dijon mustard
2 T. lemon juice
1; c. capers, drained
On sheet of waxed paper, combine
flour, 1 T. tarragon, salt and
pepper. Lightly dredge chicken
breasts in mixture, shaking off
excess. Heat butter and oil in large
skillet, add chicken and saute for 3
minutes on each side. Pour brandy
over chicken, increase heat to
ignite. If it does not ignite, light
with match. Shake pan till flames
subside. Add chicken broth, mus-
tard and lemon juice.Bring to boil,
cover and reduce heat and simmer
7 to 10 minutes turning once.
Arrange chicken on warm platter.
Boil sauce over high heat 1 minute
and reduce to sonsistency of heavy
cream. Pour sauce over chicken
and sprinkle with capers.
VEAL OSCAR
1 1b. scallopini veal
34 1b. king crab legs
1 pkg. frozen or 1 can white aspara-
gus
1 large shallot, minced
2 T. butter
1 t. vegetable oil
Bernaise sauce
Flour for dusting veal slices
Steam crab legs and remove from
shell. Heat asparagus thoroughly
and keep warm with crabmeat in
low oven or place in microwave to
reheat later.
Prepare sauce
1 c. butter
3 T. white wine vinegar
2 T. finely chopped shallots
1T. tarragon
10 black peppercorns
3 T. dry white wine
salt and white pepper
3 egg yolks
Melt butter in saucepan, set aside
and let cool till tepid. In heavy
medium saucepan, boil wine, vine-
gar, shallots, tarragon and pepper-
corns over high heat until reduced
by two-thirds. Set aside and cool.
Whisk egg yolks and pinch salt into
cooled vinegar mixture. Cook over
low heat whisking constantly, until
sauce thickens slightly. Immedi-
ately remove from heat andbegin
whisking in butter in droplets. When
sauce begins to thicken, whisk in
remaining butter. Strain sauce and
keep warm.
Melt butter and oil in large skillet,
add shallots and saute slightly.
Increase heat and add lightly
floured veal slices and saute quickly
until lightly brown.
Arrange veal on individaul dinner
plates, top with crabmeat and white
asparagus. Pour Bernaise sauce
over, garnish with parsley and
serve.
Put turkey
to good use
Need an inventive way to use
leftover holiday turkey?
Try this low-calorie, low-fat
recipe from the American Heart
Association, Northeastern Pennsyl-
vania Region. The recipe is from
“The American Heart Association
Cookbook”, Fourth Edition, copy-
right: 1984.
TURKEY MOUSSE
2 c. diced cooked turkey
1 envelop gelatin
V4 c. cold wter
1» c. chicken broth
I» Cc. mayonnaise
1 T. lemon juice
1t. grated onion
1, t. tabasco sauce
Vs t. paprika
1» c. low-fat cottage cheese
Ys ¢. chopped green pepper
V4 ¢. diced celery
V4 ¢. chopped pimiento
Soften gelatin in cold water. Add
chicken broth to softened gelatin,
stirring until dissolved. Cool. Add
mayonnaise, lemon juice,onion,
tabasco sauce and paprika.
Whip the cottage cheese in blen-
der until smooth and creamy. Add
to gelatin mixture. Then fold in
turkey, green pepper, celery andpi-
miento. Pour into a 1!» quart mold.
Chill until firm.
Yield: 10 servings. Approximate
calories-serving 160.
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SKILLED NURSING
HOME HEALTH AIDES
PHYSICAL THERAPIST
MEDICAL-SOCIAL WORKERS
OCCUPATIONAL THERAPIST
89 LAKESIDE DRIVE TEL. 639-1111
HARVEYS LAKE, PA. 18618
NURSE ON DUTY 24 HRS.
ASK YOUR DOCTOR ABOUT US.
MEDICARE APPROVED ‘
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DIETTERICK
288-1475
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W. Wyoming
693-0444
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