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Students
learning
to cook
By CHARLOT M. DENMON
Staff Correspondent
Students in Mrs. Nancy Goerin-
ger’s Foods and Nutrition Class at
Dallas Senior High School are doing
much more than learning the proper
foods to eat in order to keep physi-
cally fit. Sophomores, juniors and
seniors attend daily classes where
they study nutrition, then plan and
prepare foods which they usually
eat for lunch.
The two-semester foods and nutri-
tion classes are attended by both
boys and girls and on many occa-
sions the male students in the class
have proven that they are especially
adept at preparing tasty and attrac-
tive dishes.
None of the recipes prepared by
the students are done without pre-
planning. The students, as a group,
discuss various foods-their favor-
ites, those most economical but
nutritious as well as foods and
menus that are equally as easy to
prepare as they are tasty.
Several times each year, the stu-
dents plan menus to serve to var-
ious committees. These committees,
affiliated with the school, usually
hold luncheon meetings and are
‘always surprised but pleased and
the fine work done by the students.
Prior to the luncheons, the stu-
dents discuss various menus and,
with the aid of Mrs. Goeringer and
foods and nutrition aide Mrs. Millie
Jones, decide on what they will
serve. Next, they delegate the var-
ration, cooking, serving and clean-
ing up afterwards. In the past,
committee members have
expressed their deep appreciation
for the work done by the students.
The students also select and pre-
pare some of their favorites which
they eat at different times during
the course.
This week some of the senior
students share some of their favor-
ites with Post readers including
pizza, Lazy Daisy Oatmeal Cake,
Bubble Bread and Sour Cream
Twists. These are recipes easy to
prepare and delicious to eat. We
suggest you try them - youll like
them. We did!
LAZY DAISY OATMEAL CAKE
1Y4 c. boiling water
1 c. uncooked oatmeal
Ys: ¢. butter or margarine (soft)
1c. gran. sugar
1 c. firmly packed brown sugar
1 t. vanilla
2 eggs
1%, c. sifted all purpose flour
1 t. baking soda
Y t. salt
34 t. cinnamon
Pour water over oats. Cover. Let
stand 20 minutes. Beat butter until
creamy, gradually beat in sugars,
blend in vanilla and eggs. Stir in oat
mixture. Sift together flour, salt,
soda, and spices. Add to creamed
mixture. Blend well. Pour batter
into greased and floured 9’ square
baking pan. Bake in pre-heated 350
degrees oven 50 to 55 minutes. Do
not remove cake from pan.
FROSTING
Ys c. melted butter
1, c. packed brown sugar
3 T. milk
Y c. chopped nuts
34 ¢. coconut
Combine melted butter, brown
sugar, milk, nuts and coconut.
Spread over cake. Broil until
bubbly. Remove from broiler.
BUBBLE BREAD
2 lvs. frozen bread dough
1 stick butter
1 c. sugar
2 T. cinnamon
1 c. chopped pecans or walnuts
Mix together sugar and cinnamon
and set aside. Thaw loaves of bread.
Let rise slightly. Melt butter. Pull of
11,” balls of dough, dip in melted
butter then in sugar mixture. Toss
into well-greased bundt pan, cover
layers with nuts. Continue building
this until all dough is used. Any
butter and sugar mixture remaining
can be poured over the top. Let rise
to top of pan about one hour. Bake
at 350 degrees 30 minutes. Watch
top doesn’t dry out. Remove from
pan while hot.
SOUR CREAM TWISTS
Y% c¢. warm water (110-115 F.)
1 pkg. dry yeast
34 ¢. warm sour cream
3 T. sugar
Tg t. salt
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Making pizza sauce
Dallas Post/Charlot M. Denmon
the luncheon for the Vocational
Luncheon to be held this month.
11g. egg
2 T. soft shortening
3 c. flour
Soften yeast in warm water. Dip
level, pour flour and stir all ingredi-
ents together. Turn dough onto
floured board and fold several times
to smooth. Roll into 24”’x6” oblong.
Spred with soft shortening. Sprinkle
half of dough with mixture of one
third c. brown sugar and 1 T.
cinnamon. Fold other half over and
cut in 1 inch strips. Twist and place
on greased baking sheet two inches
ap;art. Cover, let rise one hour.
Heat oven to 375 degrees. Bake 12-15
minutes or until golden brown.
Frost with icing if desired.
; PIZZA
Dough:
1 pkg. active dry yeast
5 ¢. warm water
2-2% c. flour
1 t. sugar
3, t. salt
1egg
115 t. oil
Sprinkle yeast over water and stir
until dissolved. Stir in one cup flour,
sugar and salt; add egg and oil and
stir until smooth and glossy. Stir in
about one cup or enough flour to
keep dough from sticking. On lightly
floured surface knead dough until
smooth and elastic, about 10 min-
utes (dough should be soft). Placed
in greased bowl, turning to grease
top. Cover with plastic wrap and
clean dish towel. Let rise in warm
draft-free place until more than
double about one hour. Punch down;
chill. For easier handling let dough
stand at room temperature about 10
minutes before shaping. Make
Advisory Committee
dough few hours ahead of time or
night before. Crust is deliciously
crisp.
TOPPING
Pizza Dough
Oil
1 8-0z. can tomato sauce
1 6-0z. can tomato paste
11g. garlic clove, crushed
2 t. sugar
1 t. oregano
34 t. basil
Y4-Y5 t. crushed red pepper
Ys 1b. sweet Italian sausage (casings
removed) or pork sausage meet,
browned and drained
Ys 1b. pepperoni sliced thin
Y ¢. thinly sliced mushrooms
one third c¢. chopped onions :
one third c. chopped green pepper
%-1 can (2 oz.) anchovy fillets
(drained) i
Y 1b. mozzarella cheese, shredded
Yy c¢. grated Parmesan cheese
(optional)
Gently stretch or roll out dough to
fit greased 16-inch pizza pan (or
divide dough in half and form two
12-inch circles; place on greased
cookie sheets. Crimp edges to form
rim. Brush dough with oil. Bake
(without toppings) on lowest rack in
pre-heated 450 degree oven 3 to 4
minutes or until bottom of crust is
slightly golden. Meanwhile mix
tomato sauce and paste, garlic,
sugar, oregano, basil and red
pepper. Spread evenly over crust.
Top with sausage, pepperoni, mush-
rooms, onion, green pepper and
anchovies. Bake 15 minutes, then
sprinkle with mozzarella and Par-
mesan. Bake 5 to 10 minutes or until
cheese is melted and crust is
golden. Makes about 8 wedges.
Rt. 309
Tunkhannock
836-6801
Showroom
Hours
Tues.-Fri.
10-5
Closed
Sun.-Mon.
Looking for some menu sugges-
tions for the Easter holiday?
Tangy Marinated Mushroom
Salad adds pizzazz to pre-dinner
dining. In large bow, combine
cup olive oil, % cup red wine
vinegar, 1 tablespoons water, 2 tea-
spoons Lawry’s Garlic Salt, 1 tea-
spoon minced chives and a dash of
seasoned pepper. Add 1 pound fresh-
mushrooms, sliced 1; inch thick;
stir to coat thoroughly. Cover and
refrigerate 3 to 4 hours, stirring
occasionally. Serve on 2 quarts torn
salad greens. Garnish with tomato
wedges, egg slices and green
pepper. Let guest serve themseves
on dessert-size plates. Makes 6 serv-
ings.
Try Crunch Brussel Sprouts for a
tasty side dish. Prepare 1 pound
frozen brussel sprouts according to,
package directions; drain. Add 4
cup EACH melted butter and
chopped walnuts and 34 teaspoon
garlic salt; toss to coat well. Makes
4 servings.
Family and friends will rave over
Bake Ham with Cranberry Glaze. In
small saucepan, combine 1 can (16
oz.) whole berry cranberry sauce,
one third cup ketchup and 1% tea-
spoon seasoned pepper. Heat thor-
oughly. Place ham on rack in shal-
low roasting pan. Brush glaze over
ham. Bake in 350 degree oven about
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Phone 675-2070
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in the World®
1%, hours. Brush with glaze several
times while baking. Serve remain-
ing glaze hot with slices of ham.
Makes 2 cups of glaze; 6 to 8
servings.
Complement your meal with
Cheese Herbed Rolls. In small bowl,
blend together 1 package (3 oz.)
cream cheese, softend with 11% tea-
spoons pinch of herbs and 1; tea-
spoon garlic powder with parlsley.
Separate 1 packate (4 oz.) refriger-
ated crescent rolls into triangles.
Divide cheese mixture into fourths
biscuit. Roll up biscuits according to
package directions. Press top of
rolls into poppy seeds. Place on
ungreased baking sheet and bake in
375 degree oven for 10 to 13 minutes
or until golden brown. Makes 4
rolls. 3
Reducing risk
Greenland Eskimos and Japanese
fishermen share two characteris-
tics, low incidence of heart disease
and diet rich in omega-3 fatty acids.
This fact has lead researchers to
hypothesize that eating foods con-
taining omega-3 fatty acids pro-
duces blood platelet cells with lower
than normal tendency toward stick-
ing. Such cells reduce the risk of
clot formation, thereby lessening
the chance of heart attack, says
Josephine Kotch, Extension Home
Economist for Luzerne County.
of clotting
Omega-3 fatty acids, eicosa-pen-
taenoic acid and docosahexaenoic
acid, are found in all fish and
shellfish. Oilier fish such as macka-
rel, salmon, herring, sardines, lake
and rainbow trout are richer
sources. ha
Early experimental work with |
humans lowered blood cholesterol |
and trigyceride levels through large
intakes of fish and fish oil supple-
ments. Recent tests, however, have
produced similar results with a 10-
day diet of salmon alone.
no fines
e First Eastern Bank, Dallas.
e United Penn Bank, Dallas.
use book drop.
AND
675-5211