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Serving spaghetti
By CHARLOT M. DENMON
Staff Correspondent
Kay Scavone of Sweet Valley is
used to cooking for a large family
as she and her husband, Donald, are
the parents of six children. Although
two of them are married, they also
enjoy coming home whenever possi-
ble so when they all get together
Kay prefers easy to prepare but
ters, two sons, two sons-in-law and
three grandchildren. She enjoys
trying new recipes especially
baking cakes or pastries.
Donald, Jr., the oldest son is still
at home as is his younger brother,
David. The Scavones twin girls,
Diane and Donna are married,
Diane to John Garnett and Donna to
Tom Pesacreta. Diane lives with
her husband and three-year-old
daughter, Michele at Pikes Creek
and Donna lives in the state of
Washington with her husband and
two children. Denise recently left to
work in Oklahoma and Dina, the
youngest, is employed at United
Penn Bank, Dallas, and lives at
home.
Kay looks forward to having her
children and their families come to
visit which they usually do week-
ends and holidays whenever possi-
ble. She especially enjoys her
grandchildren and has gone to visit
the two in Washington twice in the
past year and a half.
She ‘also likes to crochet and
“makes many gifts for friends and
, relatives. Each year she makes
}
bowling team and, at the end of the
season, she crochets numerous
items for door prizes for the end of
the year dinner held by one of the
leagues in which she bowls.
Kay is a member of the Ladies
Country League and the Imperi-
alette League at Bonomo’s Sports
Center. She is among the top bow-
lers in both leagues and is treasurer
of the Ladies Country League.
In her leisure time, Kay likes to
visit various outlets or go on shop-
ping sprees with some of her
friends, or her daughter and grand-
daughter, Michele. She also likes to
prepare some of Michele’s favorite
foods when her granddaughter visits
her.
This week Kay shares three of her
family’s favorites with Post read-
ers. The Texas Sheet Cake is a
recipe she obtained from a friend
and is a tasty different dessert. A
favorite of her family is her home-
made (made from scratch, accord-
ing to Kay) spaghetti sauce. Her
~ friends say her Potato Pancakes are
delicious.
TEXAS SHEET CAKE
2 sticks margarine
4 T. cocoa
1 c. water
2 c. sugar
1 t. salt
1 t. baking soda
2 eggs
I> ¢. sour cream
Combine margarine, cocoa and
water in pan; bring to a boil. Add
sugar, flour, salt and baking soda,
mix well. Add eggs and sour cream,
beat well till smooth.
Pour into greased cookie sheet,
Bake at 375 degrees for 12 to 15
minutes. Glaze as soon as cakes
comes out of oven.
GLAZE
1 stick margarine
4 T. cocoa
6 T. milk
1 c. chopped walnuts+
Y t. vanilla
1 box confectioner’s sugar
Combine margarine, cocoa and
milk in saucepan, bring to light boil.
Remove, add remaining ingredients
and mix well. Spread glaze over
cake as soon as it comes- out of
overn.
+ Chopped nuts may be put in
batter instead of glaze if desired.
SPAGHETTI SAUCE
1'med. onion
1 8-o0z. can tomato paste
2 8-0z. cans water
1 qt. tomatoes
3 stalks celery
1 c. water
oregano
garlic powder
parsley flakes
salt and pepper
Pour small amount of olive oil in
tomato paste and two cans of water.
Simmer over low heat. Break up
tomatoes by hand or in food proces-
sor, cut celery very fine (or do in
food processor). Add tomatoes and
celery to tomato paste mixture; add
cup of water. Season with oregano,
garlic powder, parsley flakes, salt
and pepper. Let sauce simmer for
two or three hours, longer if
desired.
Piece of chuck and or pork may
be added to sauce if desired and let
simmer with it.
Cook spaghetti and make meat-
balls to serve with sauce.
POTATO PANCAKES
2 med. potatoes, grated
4 T. flour
2 eggs
Ys ¢. milk
2 onions, grated
salt and pepper
Mix all ingredients together. If
mixture is too thi¢k, add milk. Drop
from large spoon on well oiled
skillet or pan. Serves 6.
February
is Potato
Month
Potatoes are America’s favorite
vegetable - and for good reason. Not
only are they delicious, versatile
and a great economy value, but now
potatoes have a better nutrition
story than ever before. New studies
show that a medium potato (one
third pound) provides 50 percent of
the U.S. RDA of vitamin C, 15
percent of vitamin B6 and iodine, 10
percent of niacin, and 8 percent of
thiamin, iron, folacin, phosphorus,
magnesium and copper. The potato
also has the most potassium, 750
mg., of any commonly eaten food
and provides 2,710 mg. of dietary
fiber. And, all that nutrition is
packed into only 110 calories, with
little sodium and no fat.
There’s no better time to cele-
brate the potato’s important nutri-
tional contribution than now,
because February is Potato Lover’s
Month. You'll find good prices and
potatoes are always a family favor-
ite. Here ar recipes to show just
how versatile the potato can be, but
don’t forget the all time favorite
‘‘plain”’ potato-baked, mashed,
boiled and French fried.
To Bake: Scrub, pat dry and prick
the potato in several places with a
fork. This allows the steam to
escape, preventing the potato from
bursting. In a conventional oven: A
medium potato (three per pound)
will bake in 40-45 minutes at 400
degrees F. But if you're cooking
other foods at the same time, the
potato easily adapts. Just adjust the
time according to the temperature.
Bake directly on oven rack or on a
cookie sheet. Potatoes are done
when they are soft when gengly
squeezed with a mitted hand. Don’t
wrap potatoes in foil as it steams
not bakes, the potato. In a micro-
wave oven: Use uniformly-sized
potatoes. On a double layer of paper
toweling or paper plate, place pota-
toes in a spoke fashion with smaller
ends toward center. “Baking” time
is usually four minutes for a
medium to large potato (six
ounces), plus one to two minutes for
each additional potato. Turn pota-
toes halfway through baking and
allow five minutes of ‘standing
time,” since potatoes will continue
to cook after removal from oven.
To Mash: Prepare boiled or
steamed potatoes (see below);
drain; peel. Uisng a potato masher,
electric mixer or ricer, mash pota-
toes. Gradually add milk, salt and
pepper to taste and if you like, a bit
of butter or margarine. (Use skim
milk if you're counting calories.)
The texture of the potatoes will
depend on the amount of milk used.
The more milk, the creamier and
thinner the potatoes will be.
To Boil or Steam: In a heavy
saucepan with tight-fitting lid, cook
potatoes in about one-inch of boiling
salted water until fork-tender. To
steam, place potatoes on wire rack
in pan and add water to just below
level of rack. Whole, 30 to 40 min-
utes; cut-up, 20 to 25 minutes.
To French Fry: Cut raw potatoes
into strips about V4 inch thick. Toss
strips into a bowl of ice and water
to keep crisp and white while cut-
ting the remainder. Don’t soak. Pat
the strips dry with paper towels.
Heat about four inches of salad oil
to 390 degrees F. in a deep fat fryer
or heavy saucepan. Place a layer of
potato strips in a wire basket and
immerse basket in hot fat; or place
strips, a few at a time, directly into
thehot oil. Cook about five minutes
or until golden brown and tender.
Drain well on paper towels.
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Following are cafeteria menus for
area school districts for the follow-
ing week:
GATE OF HEAVEN SCHOOL
Jan. 23 - 29
WEDNESDAY - Meat loaf, baked
potato, wax beans, peaches, cook-
ies, milk.
THURSDAY - Chicken pattie,
salad, pineapple, tastykake, milk.
FRIDAY - Macaroni-cheese,
green beans, fruit cocktail, choco-
late pudding, milk.
MONDAY - Flying saucer, French
fries, fruited jello, milk.
TUESDAY - Hamburg-bun,
French fries, green beans, tasty-
kake, milk.
WEST SIDE VO TECH
Jan. 23 - 29 3
. WEDNESDAY - Hoagie (lettuce-\
tomato-Italian sauce), soup-crack-
ers, corn chips, chilled peaches,
milk.
THURSDAY - Beef-a-roni, tossed
salad-choice of dressing, roll-butter,
cherry squares, milk.
FRIDAY - Pizza twins, buttered
vegetables, chilled juice, sugar-
spice cookies, milk.
MONDAY - Hamburg on bun,
assorted condiments, cheese sticks,
buttered corn, banana cream pie,
milk.
. TUESDAY - Hot dog on bun,
onions-relish, macaroni-cheese,
baked beans, orange creamsicle,
cake, milk.
DALLAS SCHOOLS
Jan. 23 -29
WEDNESDAY - Chili w-buttered
corn bread muffin or ballpark hot
dog on bun w-fresh carrot stick,
fresh orange wedges, choice of milk
NEW!
YES IT'S TRUE! Creative Kitchens & Baths now
great savings. Remember... WE'RE THE
CARE...ABOUT YOU AND YOUR HOME.
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Showroom Hours:
Tues. to Fri. 10-5 p.m.
Sat. 10 to 2 pm
Closed Sun. & Mon.
PHONE
PEOPLE WHO 836-6801
We're the people who care...
about you and your home.
Rt. 309, Tunkannock, Pa.
Funds raised
Kiwanis.
IV Day set
R.N., manager,
tered nurses.
Elaine Czekalski, 'R.N.,
or juice.
THURSDAY - Baked macaroni
Creole, Italion bread-butter, garlic
bread in Jr. & Sr., or cheeseburger
on roll w-lettuce leaf, tossed green
salad w-dressing, choice of milk or
juice. Bonus: Freshly baked cup-
FRIDAY - Cheese pizza (2 slices)
or turkey deli sandwich (sliced
cheese-lettuce on seeded roll),
chicken-rice soup w-veggies, choice
pudding w-whipped topping.
MONDAY - Pork bar-b-que on
Kaiser roll or hot diggity dog on
bun, honey baked beans, yellow
delicious apple, choice of milk or
juice. Bonus: Peanut butter treat.
TUESDAY - Toasted ham-cheese
sandwich or breaded chicken, but-
tered whipped potatoes w-gravy,
fresh veggie stick, choice of milk or
juice. Bonus: Chocolate chip cookie.
Bake-Off set | 3
The area’s tastiest homemade
chocolate temptations will be center
stage during the third annual Great
American Chocolate Festival Bake-
Off to be held Friday, Feb. 15 at
The Hotel Hershey. The Bake-Off
will bring the weeklong festival to a
delectable close, winding up a five-
day chocolate experience that will
showcase America’s favorite flavor
in all shapes and sizes.
Individuals who wish to enter
their favorite chocolate recipe in the
Bake-Off must be 18 years or older
and can submit one entry in the
categories of cakes, cookies, or des-
serts. The recipes must be original
and must include at least one of
several Hershey Chocolate Com-
pany products. Three prizes will be
awarded in each category, along
with a special Grand Prize for the
best overall entry. The grand prize
winner will receive a weekend for
two at the new Hershey Philadel-
phia Hotel.
All persons interested in partici-
pating in the Great American Choc-
olate Festival Bake-Off must com-
plete an ‘official entry form,
resis to
Treas t LAEES Sass
SEza. NS
Engravable Necklets.
Delicate and wispy
in 12K Gold Filled.
Our many styles give
you a treasure trove
of choices.
Osar ROTH
ot € 2
659 MEMORIAL HWY.
DALLAS, PA.