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Party planned
By Charlot M. Denmon
Dorothea Gordon of Pikes Creek,
RD 2, Dallas, inherited her mother’s
love of preparing all kinds of foods
and enjoys spending her leisure
time trying new recipes in her
newly-renovated kitchen. She also
spends time teaching her daughter,
Terri, and her son, Charlie, how to
prepare various recipes.
The former Dorothea Nothoff,
daughter of the late Stella and Jack
Nothoff, “Pudgie” as she is called
by her friends was taught how to
cook by her mother, who was con-
sidered one of the best cooks in the
Back Mountain at one time.
Dorothea and her husband,
Charles, their two children live at
Pikes Creek. Their daughter, Terri,
18, is a freshman at Luzerne County
Community College and their son,
Charlie, 11, is a student at Lake-
Noxen - Elementary School.
Dorothea’s husband, Charles, has
been a Nationwide Insurance Agent
for the past 25 years, following in
the footsteps of his father, C. Wayne
Gordon and taking over the business
when Wayne retired.
The Gordons are active in the
Back Mountain Wrestling Club and
Lions Club. Dorothea is secretary of
the Ladies Country Bowling League.
The Gordon family like to go family
camping and usually camp at Ona-
wandah during the summer.
raveling and have visited Venezu-
ela, Switzerland, Germany, Hawaii,
Mexico and Jamaica. They visted
Grand Ole Opry Country and last
year, they flew in Charles’ plane to
Montreal when the Lake-Lehman
Band competed.
Pudgie especially enjoys prepar-
ing a variety of chicken recipes
because chicken is a favorite of the
family and she finds it a challenge
to try new, attractive and tasty
chicken dishes.
She shares some of these recipes
with this week’s Dallas Post read-
ers. Her Chicken and Rice Casser-
ole is easy to prepare and served
with a green salad and dessert
is a favorite of the family on a cold,
winter night and Chicken Supreme
is an easy to prepare entree for
dinner guests. Her Jewish Apple
Cake is a dessert fit for a king.
CHICKEN AND RICE
CASSEROLE
1 chicken, cut up
1 c. dry River rice
1 pkg. onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
2 cans water
In 9x13 pan, spread onion soup
mix and dry rice together mixing
with a fork. Mix two cans of soup
and two cans of water in a bowl and
pour over onion soup mix and rice.
Stir mixture with a fork then lay
chicken parts on top.
Cover with foil and bake at 350
degrees for one hour. Remove foil
and let brown for 15 to 20 minutes.
BEEF STEW
2 1bs. beef cubes
1 T. Worcestershire sauce
1 clove garlic, or 1 t. minced garlic
3 med. sized onons, cut up
2 bay leaves
1t. salt
1t. sugar
1t. pepper
1t. oregano
Dash allspice or cloves
1t. paprika
6 carrots, sliced in rounds
6 potatoes, cut up
Brown meat and onions in oil, add
two cups water and rest of ingredi-
ents except carrots and potatoes.
Simmer about one and one-half
hours stirring occasionally. Remove
bay leaves and garlic clove. Add
vegetables and cook for 40 minutes
or until tender. Thicken with corn-
starch and water according to pref-
erence.
CHICKEN SUPREME
1 stewing chicken or three breasts
6-8 c. bread cubes
& Paths
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Beautiful Oak, Cherry,
and Walnut, available in
different door styles
and stains.
1-2 med. onions, chopped
Y stick butter or oleo
2 eggs, beaten
1 t. poultry seasoning
1 can cream of celery soup
1%» t. baking powder
13% c. milk
Cook chicken until tender. Take
off bones in large pieces. Saute
onions in butter, pour over bread
cubes. Add eggs, poultry seasoning
and baking powder. Mix well.
Place chicken in 9x13 pan. Spread
dressing over chicken. Mix together
milk and soup and pour over dress-
ing. Pour broth in which chicken
was cooked over entire mixture.
Bake at 350 degrees for hour and a
half.
: JEWISH APPLE CAKE
Mix:
5 T. sugar
2 t. cinnamon
in a bowl. Set aside.
Peel and Slice:
2 qts. (3 lbs.) apples
Set aside.
In large mixing bowl put
2 c. sugar
1c. oil
4 eggs
4 c. orange juice
3 t. baking powder
2% t. vanilla
3 c. flour
Cream sugar and oil well, add
eggs and beat well. Sift flour and
baking powder, add to juice and
vanilla. Pour layer of batter in
bundt pan, then add layer of apples;
sprinkle with cinnamon mixture.
Repeat these layers two more times
ending final layer with apples and
cinnamon mixture.
Bake at 375 degrees for one and
one-half hours.
® Pregnancy Terminations to
14 weeks
® Confidential Counseling
® One Visit
Office of
Salomon Epstein, M.D.
607-772-8737
Binghamton Plaza
Showroom Hours:
TUES. - FRI.
SAT. 10-2
Closed:
SUN. & MON.
PHONE NO.
717-836-6801
Hotpoint and Kelvinator.
. Following are cafeteria menus for
area school districts for the follow-
ing week:
LAKE-LEHMAN SCHOOLS
March 4-8
Junior High & Elementary
MONDAY - Toasted cheese sand-
wich, pickle chips, tomato soup-
saltines, peaches, milk.
TUESDAY - Chicken nuggets w-
dip, French fries, mixed garden
vegetables, Parker House -roll-
butter, pudding, milk.
WEDNESDAY - Sausage links,
buttered waffles w-maple syrup,
applesauce, orange wedges, milk.
THURSDAY - Spaghetti w-Italian
meat sauce, tossed green salad,
buttered Italian bread, fruited jello,
milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, pears, milk.
Senior High
MONDAY - Toasted cheese sand-
wich or bologna-cheese sandwich,
potato chips, pickle chips, tomato
soup-saltines, peaches, milk.
TUESDAY - Chicken nuggets w-
dip, French fries, mixed vegetables,
Parker House roll-butter, pudding,
milk.
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
buttered Italian bread, fruited jello,
milk.
THURSDAY - Hamburg gravy,
mashed potatoes, corn, Parker
House roll-butter, ice cream, milk.
Or: Bag Lunch.
FRIDAY - Pizza or egg salad
sandwich, potato chips, carrot-
celery sticks, pears, milk.
DALLAS SCHOOLS
Feb. 27 - 28
w-beef sauce or plain hot dog, fresh
celery sticks with peanut butter dip,
warm applesauce, choice of milk or
juice. Or: Toasted cheese sandwich
w-turkey noodle soup and potato
chips. Or: Freshly baked pizza.
THURSDAY - Super three D-
burger w-lettuce and mayo, but-
tered whipped potatoes « w-gravy,
choice of milk or juice. Bonus:
Butter scotch pudding w-mini
marshmallows. Or: Funny face
sandwich, create your own smile
(Open face peanut butter sandwich
w-shredded cheese, apple wedges
and raisins) w-beef vegetable soup
and potato chips. Or: Freshly baked
pizza.
WEST SIDE TECH
March 4-8
MONDAY - Wafer steak on soft
bun, buttered corn, chilled pears,
chocolate cookies, milk.
TUESDAY - Beef bar b que-relish
on seeded bun, spiced applesauce,
buttered rice, soft pretzels, milk.
CLEARANCE SPECIAL
Ladies’ Wool Suits
Values to $129.00
For 599°
Ladies’ Blazers
Robes
Raincoats
THE TOWEL OUTLET
Memorial Highway, Dallas
WEDNESDAY - Beef-a-roni,
grated cheese, tossed salad, choice
of dressing, roll-butter, ice cream
sundae, milk.
THURSDAY | - Hoagie-lettuce-
tomato, Italina dressing, chips,
chicken noodle soup-crackers, blue-
berry shortcake, milk.
FRIDAY - Pizza twins, chilled
fruit juice, veggies-dip, oatmeal
raisin cookies, milk.
BISHOP O'REILLY HIGH SCHOOL
March 4 - 8
MONDAY - Breaded chicken
pattie on fresh bun (lettuce-mayo),
dime sliced carrots, Black Forest
chocolate pudding, choice of milk.
TUESDAY - Zesty lasagne smoth-
ered with cheese, fresh dinner roll,
ohio pineapple cubes, choice of
milk.
WEDNESDAY - ‘‘Dieters
Delight’’ tuna salad in a pita,
stuffed celery boat, cheese cubes,
Sip erry fruit roll-up, choice of
milk.
THURSDAY - Cold cut hoagie on
roll (ham, bologne, salami, lettuce,
cheese, tomato), crispy potato
chips, jello w-pineapple cubes,
choice of milk.
FRIDAY - Toasted cheese sand-
wich, creamy tomato soup-crackers,
vanilla ice cream cup w-blueberry
tropping, choice of milk. ;
Subscribe To
The Post
675-5211
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TIL
NDI
28 Lake Street
Dallas Kingston Carverton Rd, Trucksville
675-4222 283-0060 (Y6-2818
For The Fest In Womens and Carly Harrcutting, Design: Permmg, Condi
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FRIDAY
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Cook's
CENTER
Phone 675-2811
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