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By CHARLOT M. DENMON
Staff Correspondent
Nine young women who are
employees of Wyoming National
Bank, located at the intersection of
Route 118 and Memorial Highway,
bring happiness into the lives of
their customers by dressing in
accord with each holiday.
St. Patrick’s Day, Easter, Hallow-
een, Christmas, whatever the occa-
sion, the nine employees seem in
appropriate dress. Last Thursday,
all were clad in either pink or red
and white for Valentine’s Day, bring
happiness and a bit of radiance into
the lives of their customers.
All but one of the young women
are married and six of them have
children. In addition to their
careers, they are also fulltime
homemakers.
Manager of the bank is Mrs.
Robert (Mary Beth) Tomko, who
resides in Shavertown. She has been
with the bank since it opened about
five years ago.
Mrs. Frank (Sally) Wagner lives
in East Dallas. The mother of three
sons, she also is the proud grand-
mother of her first grandchild, a
little girl. With the bank approxi-
mately 10 years, Sally is assistant
manager.
Mrs. Alan (Carol) Hobbs is head
teller and resides with her husband
and two daughters in Idetown. She
has been with Wyoming National
Bank for two years.
Teller Mrs. Mark (Diane) Mal-
kemes has been with the bank for
five years. She and her husband and
daughter live in Beaumont.
Mrs. Ronald (Debbie) Kinney,
who lives in Sweet Valley is a teller
and backup new accounts clerk. She
has been with the bank about three
years and she and her husband have
one son.
Mrs. Gary (Debbie) Moyer, her
husband and two children live in
local bank for a year.
Loan Clerk Debbie Rought of
Falls has been with the bank for
approximately four years. She is
still single.
Mrs. Jeffrey (Lori) Besecker and
her husband live at Valley View,
Dallas. Lori works at the drive-up
window and has been ‘with’ the bank
for two years. She and her husband
are looking forward to their first
child.
Newest employee ar the bank is
Pam McDonald who - works part
time as a teller. She has two daugh-
ters and resides in Shavertown.
Food is a popular topic of discus-
sion among the bank employees and
the question that arises most often
if “What are you planning for
dinner?”’
The girls look for easy-to-prepare
meals, recipes they can make when
they -get home from work. They
exchange recipes with one another
and share their culinary experi-
ences, just as this week they share
favorites with Post readers.
CHINESE STYLE RICE
(Mary Beth Tomko)
4 ¢. cooked rice
1 med. onion, diced
11g. green pepper, diced
1 T. butter
1 T. parsley
1 eg, beaten (optional)
1 c¢. chicken or pork, cooked and
diced
Vy c. water
2 T. soy sauce
Melt butter in frying pan or wok,
add onion and pepper and saute. If
desired, add beten egg and mix
until egg is scrambled. Mix in rice,
parsley and meat. Stir, add soy
sauce to water and mix in rice. 34
for green pepper if desired.
HEAVENLY HASH CAKE
(Sally Wagner)
1% c. flour
1 c. butter or oleo
4 T. cocoa
2 c. sugar
4 eggs
Mix together all ingredients. Pour
into greased 9x13x2 pan. Bake at 350
degrees for 25 minutes. Take from
age miniature marshmallows over
all. Put back in oven, watch closely,
only till marshmallows melt, not
brown. Remove from oven; cover
with chopped pecans or walnuts.
Cool in pan. Top with
1 stick oleo
4T. cocoa
6 T. milk
Combine and bring to a boil.
Remove from heat and add one box
confectioner’s sugar and one tea-
spoon vanilla. Beat well; spread
over cake while icing is hot. Let
cool. Cut in small pieces.
CHICKEN ADOBOE
(Carol Hobbs)
3 Ibs. chicken, cut up
1/3 c. soy sauce
Yy c. vinegar
Ys t. monsodium glutamate
(Accent)
1t. salt
Y t. pepper
Y bulb garlic
3 T. oil
Combine all ingredients in Dutch
oven. Cover, simmer until all liquid
is gone. Approximately 1% hours:
(Philippine recipe)
PUMPKIN BREAD
(Diane Malkemes)
1% c. flour
Y t. salt
1 c. sugar
1 t. baking soda
1 ¢. pumpkin puree
c. vegetable oil
2 eggs, beaten
V4 t. nutmeg
V4 t. cinnamon
1, t. allspice
Y, ¢. chopped nuts
Preheat oven to 350 degrees. Sift
flour together with salt, sugar and
eggs, Yi cup water and spices
together, then combine dry ingredi-
ents but do not mix too thoroughly.
Stir in nuts. Pour into a well but-
tered 9x5x3 loaf pan. Bake 50-60
minutes until tester comes out
clean. Turn out of pan on rack and
let cool.
BANANA SPLIT CAKE
(Deborah Kinney)
2 ¢. graham cracker crumbs
6 T. melted butter
2 c. powdered sugar
1 stick margarine
2'eggs
1 t. vanilla
6 bananas
1 med. size can crushed pineapple °
1 1g. container cool whip
Ground peanuts
Maraschino cherries
Mix together graham cracker
crumbs and melted butter. Press in
9x13 dish. Beat powdered sugar and
margarine at room temperature.
Add eggs and beat until light and
fluffy, add vanilla and beat until
light and fluffy; add vanilla. Beat
again to mix well. Spread evenly
over crumbs in dish. Slice bananas
lengthwise and place on top of
pudding layer. Drain pineapple and
spread over bananas. Spread cool
whip evenly over pineapple and
sprinkle ground nuts on top. Dot top
with cherries. No baking; refriger-
ate over night.
OKLAHOMA CAKE
(Deborah Moyer)
Combine:
2 eggs
2 c. sugar
11g. can crushed pineapple
1 c. walnuts
1 c. raisins
Mix in:
2 c. flour
2 t. baking soda
Pour into greased cake pan and
bake at 350 degrees, 30-35 minutes.
When cool spread with cream
cheese icing.
1 8-0z. pkg. cream cheese
2 c¢. confectioners sugar
1 stick margarine
1t. vanilla
Blend ingredients together and
mix till smooth. Spread on cake.
TANDY TAKE
(Debbie Rought)
4 eggs
1-t. vanilla
11% ¢. sugar
2 t. oil
Mix together and beat well. Add:
2 c. flour
2 t. baking powder
1 ¢. milk
Mix well and pour into greased
and floured cookie sheet. Bake 350
degrees for 25 minutes. While hot
spread peanut butter on top; put
into refrigerator until set. Melt mik
chocolate (Hershey's chips work
well 12-0z. pkg.) and one tablespoon
crisco and spread on top while hot.
Refrigerte.
INCREDIBLE EDIBLE
(Lori Besecker)
34 ¢. melted butter
2 ¢. graham cracker crumbs
1 12-0z. jar peanut butter
12-0z. bag semi-sweet chocolate bits
2 c. powdered sugar
Combine all ingredients, except
chocolate, mix well. Place in an
ungreased pan, melt chocolate bits
and pour over top. Let cool and set
at room temperature. Cut into
squares or bars.
It's the beginning of a new year
and that means a resolution to
better, more healthful eating.
One sure way to decrease your
salt intake without sacrificing flavor
is to substitute with a seasoned salt.
Seasoned salt contains less sodium
per teaspoon than regular salt and
offers more flavor to foods. Home
economists have gathered the fol-
lowing recipes to start you on your
healthful way.
Sauteed Italian Vegetables is a
wonderful, fresh melange. In a
large skillet, heat 3 tablespoons oil;
saute until tender-crisp 3 zucchini,
cut into julienne pieces and 1 large
onion, halved and thinly sliced. Add
2 large tomatoes, cut into chunks;
Y teaspoon seasoned salt, 3 tea-
spoon oregano leaves, crushed, and
1; teaspoon EACH seasoned pepper
and garlic powder with parsley. Stir
until heated. Serve immediately.
Makes 6 servings. (About 2 mg.
sodium per serving)
Prepare Creamy Avocado Dress-
ing for a delicious dip or salad
dressing. In food processor bowl or
blender, place 1. ripe avocado, 1
tablespoon softened cream cheese
and 1% cups milk; process to puree.
Stir in 2 tablespoons EACH finely
chopped parsley and green onion
tops, 1 teaspoon EACH seasoned
salt and seasoned pepper and 1
tablespoon EACH white wine vine-
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gar, lemon juice, and salad oil.
Blend thoroughly. Cover and chill
mg. sodium per serving). i
Elegant Chicken Breasts with
Mushrooms is a perfect entree for
Valentine’s Day. Sprinkle 3 chicken
breasts, halved, boned and skinned
with seasoned salt and seasoned
pepper to taste; dredge lightly in
flour. In large skillet, saute chicken
Lift Chair offers:
prescription.
in Y; cup sweet butter until lightly
browned. Add % cup dry vermouth
and cook chicken, covered for about
20 minutes. Remove chicken to
serving platter; keep hot. In skillet,
qucikly saute % 1b. mushrooms,
sliced, in butter-wine liquid. Spoon
mushrooms over chicken and sprin-
kle with 2 teaspoons chopped par-
sley. (Makes 6 servings (About 6
mg. sodium per serving).
Ney
Dallas Post/Charlot M. Denmon
Kinney,
Beth Tomko.
FUNNEL CAKES
(Pam McDonald)
1 egg
two third c. milk
1% c. flour
2 T. sugar
1 t. baking powder
Vy t. salt
LAKE-LEHMAN SCHOOLS
Feb. 25 - Mar. 1
Senior High School
MONDAY - Veal parmesan,
mashed potatoes, buttered broccoli,
Parker House roll-butter, pears,
milk.
TUESDAY - Steak hoagie w-onion-
peppers, potato puffs, applesauce,
cookies, milk.
WEDNESDAY - Mini-ravioli w-
sauce, green beans, Parker House
roll-butter, peaches, milk.
THURSDAY - Turkey w-gravy
over homemade biscuit, buttered
peas-carrots, ice cream, milk.
FRIDAY - Batter dipped fish or
hot dog on bun, tartar sauce,
French fries, banana fruit cup, tas-
tykake, milk.
Junior High & Elementary Schools
MONDAY - Mini ravioli’ w-sauce,
green beans, Parker House roll-
butter, pears, milk.
TUESDAY - Ham patti on bun,
candied sweet potatoes, buttered
corn, pudding, milk.
WEDNESDAY - Hamburg on bun,
saltines, peaches, milk.
THURSDAY - Turkey w-gravy
over homemade biscuit, buttered
peas-carrots, ice cream, milk.
FRIDAY - Tuna or peanut butter-
jelly hoagie, French fries, banana
fruit cup, Tastykake, milk.
GATE OF HEAVEN SCHOOL
Feb. 25 - Mar. 1
MONDAY - Spiced ham sand-
wiches, * chicken noodle soup, pic-
kles, cheese chunks, pretzel stix,
milk.
TUESDAY - Baked chicken, but-
tered rice, corn, pineapple chunks,
Tastykake, milk.
tie Kitchens
and Ddaths
Rt. 309, Tunkannock, Pa.
SHOWROOM
HOURS
Tues.-Fri.
10-5
Sat. 10-2
Closed:
Sun. & Mon.
Bring in your room measure- 717
ments for a quotation. ..or call 836-
for shop-at-home appointment. 6801
We're the people who care...
about you and your home.
Beat egg and milk together and
set aside. Sift dry ingredients
together, then add to egg and milk.
Beat until smooth: Melt one inch fat
or cooking oil in electric or regular
fry pan and heat to 350. Pour batter
through funnel as you swirl it in a
circular motion. Cook until golden
WEDNESDAY - Porcupines,
mashed potatoes; peas, fruit: cock-
tail, cookies, milk,
THURSDAY - Waffles-sausage,
syrup-butter, stuffed celery, apple-
sauce, jello, milk.
FRIDAY - Pizza, salad, pears,
Scooter pie, milk.
DALLAS SCHOOLS
Feb. 20+ 26
WEDNESDAY - Oven baked fish
on roll w-tartar sauce, au gratin
potatoes, fresh apple wedges, choice
of milk or juice. Or, toasted cheese
sandwich w-turkey noodle soup and
potato chips. Or, freshly baked
pizza.
THURSDAY - Juicy hot dog w-
choice of beef sauce, honey baked
beans, sliced peaches, choice of
milk or juice. Or triple decker
PB&J sandwich, w-beef vegetable
soup and ‘potato chips. Or, freshly
country designs.
ceasssssesescces
Moyer, Carol Hobbs and Mary
other side. Sprinkle with sugar and
serve warm. Lower heat if cakes
are getting too dark and add milk if
batter does not go through funnel
it’s worth it.
baked pizza.
FRIDAY - Baked macaroni-
of milk or juice. Bonus: vanilla ice
cream w-cherry topping. Or, tuna
fish hoagie w-tomato soup and
potato chips. Or, freshly baked
pizza. i 23
pizza.
TUESDAY - Chicken nuggets w-
bar-b-que or honey sauce, steamy
vegetable soup, fresh ‘orange
“eaten
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