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Preparing dinner
Dallas Post/Charlot M. Denmon
for her husband and her son.
Susan Nutche
By CHARLOT M. DENMON
Staff Correspondent
Susan Nutche of Midway Manor,
Shavertown, enjoys preparing
dinner for her family but with a
husband and three sons she doesn’t
usually have a lot of time to prepare
tasty, nutritious meals so she looks
for recipes easy to prepare.
Her three sons, Jason, age six;
Jeffrey, who will be four in April;
and Jonathan, six months, keep her
busy with washing, ironing, chauf-
fering them back and forth to
school, the doctor or the store. Her
husband, John, is a self-employed
contractor who spends long hours at
As a result, Susan likes to prepare
one-dish meals whenever possible,
entrees she can serve with a salad
and or pasta. She finds chicken is
not only economical but is an entree
which can be prepared in a variety
of ways.
Although she has at least a dozen
or more recipes in which chicken is
the main food, Susan shares four of
her family’s favorites with this
week’s Dallas Post readers.
Her recipe for Chicken Cacciatore
is easy to prepare and served with a
tossed salad makes a complete
meal. If desired, one can also serve
linguini cooked a la dente and
tossed with butter, parsley flakes
and grated Parmesan cheese as an
added touch. The Nutche’s also clas-
sify Chicken with Rice as one of
their favorites. This is a dish which
should be served hot with a garden
salad. Other special favorites of the
boys and their dad are Mustardy
Fried Chicken Breasts and Chicken
and Zucchini Marinara.
All of these recipes are easy to
prepare and do not require a lot of
preparation or cooking time.
CHICKEN CACCIATORE
6 boneless chicken breasts
2 med. onions
3 cloves of garlic, minced
1 green pepper, sliced thin
1 1-lb. can tomatoes
1 8-0z. can tomato sauce
1 1b. mushrooms, sliced (fresh or
canned)
1t. salt
V4 t. pepper
1t. dried oregano
ATTENTION!
Back Mountain
Community
In skillet, brown chicken breasts
in 1 cup hot salad oil. Remove
chicken. In same skillet, cook sliced
onions, garlic and green pepper till
tender but not brown. Return
chicken to skillet. Combine toma-
toes, tomato sauce, salt, pepper,
mushrooms, and oregano. Pour
mixture over chicken. Cover and
simmer 30 minutes. Cook chicken
uncovered 15 minutes longer or till
tender; turn occasionally. Skim off
excess fat. Ladle sauce over
chicken in dish. Serve with tossed
salad and, if desired, linguini.
CHICKEN WITH RICE
1 can cream of mushroom soup
1 can cream of celery soup
34 ¢. uncooked long grain rice
1 coplus 2 T. water
6 chicken breasts or ‘legs Gore of
both)
Mix soups, water, and rice.in 9x13
inch glass baking dish; cover with
dried or fresh parsley flakes. Place
single layer of chicken skin side up
with each piece touching. Sprinkle
envelope of Lipton onion soup over
top. Cover with aluminum foil and
bake at 325 degrees for two hours.
Serve while hot with salad.
MUSTARDY FRIED
CHICKEN BREASTS
4 chicken breasts
1 t. salt
Dash black pepper
1 egg
2 T. prepared mustard
1, ¢. Parmesan cheese
1, ¢. bread crumbs
2 T. oil
1 green pepper, seeded, sliced
Parsley sprig for garnish
Wipe chicken breasts with damp
paper towels. Sprinkle with salt and
black pepper. In a bowl, beat
together egg and mustard; in sepa-
rate bowl, combine Parmesan
cheese and bread crumbs, mixing
well. Dip each chicken breast in egg
mixture, then roll in cheese mixture
until evenly coated. Lay chicken on
waxed paper and allow coating to
set about 10 minutes. Saute chicken
on both sides in heated oil for 15 to
20 minutes or until chicken is
tender. Arrange on serving platter.
Sprinkle with green pepper slices
and garnish with parsley sprig.
Delicious served with butter-sauteed
potato balls, asparagus and blue-
berry tarts for dessert.
CHICKEN & ZUCCHINI
MARINARA
Ys c. fine dry bread crumbs
, ¢. grated Parmesan cheese
2 whole boneless, skinless chicken
breasts, halved
All-purpose flour
1 egg, slightly beaten
2 T. oil
1 15% oz. marinara sauce, Italian
style
Few sprigs parsley, chopped
4 t. hot pepper sauce
34 1b. (about 2 cups) sliced zucchini
4 oz. Mozzarella cheese, shredded
Mix bread crumbs and Y; cup
Parmesan cheese. Coat chicken
with flour. Dip into egg, then coat
both sides with crumb-cheese mix-
ture. Heat oil in 10-inch skillet with
cover, add chicken. Brown on both
sides over medium heat. Mix mari-
nara sauce, parsley and hot pepper
sauce. Spoon half of it over chicken.
Arrange zucchini slices over
chicken. Sprinkle with Mozzarella
cheese and Y; cup Parmesan
cheese. ‘Top with remaining sauce.
Cover and bring to boil, reduce heat
and simmer for 25 minutes or until
chicken is tender. Serve with favor-
ite pasta tossed with butter, parsley
flakes, oregano and sprinkle pasta
with Parmesan cheese if desired.
College Misericordia cheerleaders
will host a cheerleading camp for
camp sessions will be held on Feb.
9, from 9 a.m. to 12 noon and 1 to 4
p.m., for children through the
eighth grade. A $5.00 fee is required
for each session. Members of the
Misericordia squad are Pamela
Kintner, Mehoopany; Jennifer
Gosart, West Wyoming; Diane
Argonis, Mich.; Lora Oches, East
Keansburg, N.J.; Barbara Shaw,
Bloomsburg; Beth Hoffman, Har-
ding; Linda Noll, Scranton; Tammy
Pitcavage, Edwardsville; Lorie
Duran, Kulpmont, Pa.; Maureen
Moffitt, Carbondale; and Jill
McHugh, Honesdale. For further
information and registration for the
children’s camp, contact the college
at 675-2181, ext. 330.
ing week:
LAKE-LEHMAN SCHOOLS
Feb.4-8
Senior High School
Walk
Sunday, Feb.
special course
bun, potato puffs,
peaches, milk.
milk.
which has been
for the course. From left,
Hooper.
Whether they call it prevention,
fitness, wellness, or just being sensi-
ble, more people than ever are
taking better care of themselves. A
big part of this is good nutrition, but
the sheer volume of nutrition infor-
mation can leave many of us con-
fused. Who do we believe?
One source consumers may over-
look is their county Extension home
economist. In Luzerne County this is
Josephine Kotch located at 5 Water
Street, Courthouse Annex, Wilkes-
Barre, Pa. 18711, a professional
trained in nutrition, food storage,
preparation and preservation, all
important aspects of a total
approach to food and nutrition.
Did you know that, except for acid
foods such as tomatoes, all foods
should be canned in a pressure
shouldn’t be stored together? Or
that you can save money by con-
serving energy during food prepara-
tion?
Penn State’s Cooperative Exten-
sion Service is an out-of-school
approach to education. The idea is
to take research and other tested
information and translate it into
practical applications for rural, sub-
urban and urban families.
Regular in-service training by
Penn State-based faculty is what
sale.
prints.
Box 366, Dallas, Pa. 18612.
keeps Mrs. Kotch at the forefront in
nutrition. If you have a concern, a
question or are interested in Mrs:
Kotch as a speaker for your group,
contact Luzerne County Extension
Service, Courthouse Annex, 5 Water
Street, Wilkes-Barre, Pa. 18711 or
phone 825-1701 or 459-0736, ext. 701.
All Extnesion educational pro-
grams are available to all residents
in the county and everyone is
invited to participate.
WEDNESDAY - Hamburg bar-b-q
on bun, French fries, applesauce,
cookies, milk.
THURSDAY - Oven baked
chicken, mashed potatoes w-gravy,
peas, roll-butter, ice cream, milk.
FRIDAY - Pizza or egg salad
sandwich, carrot-celery sticks,
potato chips, fruit cup, milk.
Junior High & Elementary
MONDAY - Meatball hoagie, corn
chips, green beans, pudding, milk.
TUESDAY - Hot dog on bun,
cheese squares, potato puffs, baked
beans, cookies, milk.
WEDNESDAY - Hamburg on bun,
pickle chips, minestrone soup-sal-
tines, peaches, milk.
THURSDAY - Oven baked
chicken, mashed potatoes- -gravy,
peas, Parker House roll-butter, ice
cream, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, fruit cup, milk.
WEST SIDE VO TECH
FEb.4-8
MONDAY - Wafer steak on soft
bun, Boston baked beans, chilled
peaches, oatmeal raisin cookies,
milk.
TUESDAY - Boiled ham-cheese-
lettuce on seeded bun, chicken
noodle soup-crackers, blueberry
tarts, milk.
WEDNESDAY - Open face turkey
sandwich-gravy, mashed potatoes,
cranberry sauce, ice cream, milk.
THURSDAY - Spaghetti-meat
sauce, grated cheese, tossed salad-
dressing, Tech Squares, milk.
FRIDAY - Grilled cheese, chips,
tomato soup-crackers, pickle
spears, big chip coolies, milk.
BISHOP O'REILLY HIGH SCHOOL
Feb. 4-8
MONDAY - Steak hoagie onbun w-
onions, golden fried onion rings,
cherry gelatin, choice of milk.
TUESDAY - Spaghetti w-meat
sauce, Italian roll-butter, apple-
sauce spice cake, choice of milk.
WEDNESDAY - Hamburg patty |
topped w-melted cheese on bun,
French fries, chilled peaches,
choice of milk.
THURSDAY - Cold meat hoagie,
chips, banana pudding w-whipped
topping, choice of milk.
FRIDAY - Breaded haddock on
roll, lettuce-tartar sauce, potato
puffs, green beans, fruit cocktail,
choice of milk.
perfect time to arrange for a
WELCOME WAGON call.
I'm your WELCOME WAGON
representative and my basket is full
of free gifts for the family. Plus lots
of helpful information on the
special world of babies.
Call now and let's celebrate your
“675-0350
etiome jn
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Remember a special time the
Spade!
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