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By CHARLOT M. DENMON
Staff Correspondent
“I enjoy cooking, particularly
preparing different kinds of des-
serts,”’ said Mary Cosgrove
Kratz, this week’s Dallas Post
cook. “I enjoy trying new reci-
pes, they’re a challenge, but
more than doing anything, I like
to sew.”
That Mary likes to sew is
obvious since she is among the
very well-dressed teachers in
Dallas Junior and Senior High
Schools and most of her clothes
she has made herself. If she
lived near some of the large
cities where she could enroll in
design classes, Mary said she
would like to enroll in some of
them.
Mary also enjoys entertaining
and loves to spend an evening
playing: Trivial Pursuit.
Recently, she defeated her hus-
band, Leonard, not an easy thing
to do, according to Mary. When
possible, she also enjoys going
out for dinner and likes to try
various restaurants.
Employed by the Luzerne
Intermediate Unit No. 18, Mary
teaches learning-disabled stu-
dents at the junior and senior
high schools, a full day, year-
round position.
In her leisure time, Mary does
candlewicking or embroidery, or
finds a quiet spot and reads one
of the best seller novels which
she enjoys. She likes to travel
and she and her husband have
been to Ireland, Quebec and New
Orleans.
Amongthe recipes Mary shares
with Post readers this week are
two favorites she serves when
entertaining - Shrimp Toast and
Stuffed Clam Shells. Both are
easy to prepare and do not take a
lot of time.
difficult to make nor are they
expensive and make a delicious
confection to serve while playing
a game of Trivial Pursuit.
he
w
Sharing recipes
Dallas Post/Charlot M. Denmon
for the photographer.
An inexpensive but nutritious
dish to serve for lunch is Potato
Soup and Mary shares a deli-
cious recipe with our readers.
SHRIMP TOAST
In a warm oven, lightly dry out
eight slices white bread, crusts
trimmed
Combine in mixing bowl:
5 1b. ray shrimp, chopped fine
Y; 1b. boiled ham, minced
2 T. finely chopped onions
Ys t. salad oil
5 t. sugar
1 T. cornstarch
Ys t. accent
Mix all of these thoroughly and
then add 2 eggs lightly beaten.
Blend the eggs into the mixture
thoroughly. Spread mixture on
the bread slices and sprinkle 1%
cup of flavored bread crumbs
over the tops. Cut each slice into
four squares or triangles as
desired.
Following are cafeteria menus for
area school districts for the follow-
ing week:
BISHOP O'REILLY
March 25 - 29
BREAKFAST
- MONDAY - Orange juice, French
toast or ass’t cereals, milk.
TUESDAY - Apple juice,
krispies or doughnuts, milk.
WEDNESDAY - Grape juice, waf-
Fry in oil until golden brown.
Drain on absorbent paper. Serve
warm. These can be made ahead
of time and frozen. Reheat 20
minutes in 300 degrees oven. - Fige
CLAMS APPETIZER
14 c. flavored bread crumbs oes or shredded wheat W-banana,
1 t. oregano :
THURSDAY - Orange juice, bagel
w-peanut butter or jelly, doughnuts,
milk.
FRIDAY - Apple juice, raisin
bran w-banana or English muffin,
hot chocolate or milk.
LUNCH
MONDAY - Wimpie on bun, potato
puffs, green beans, vanilla pudding,
milk.
TUESDAY - Oven baked chicken,
mashed potatoes w-gravy, buttered
corn, roll, chilled peaches, milk.
WEDNESDAY - egg salad in a
pita, fruit juice, soft pretzel, milk.
THURSDAY - Early dismissal.
FRIDAY - Deep-fried haddock on
bun w-lettuce-tartar sauce, French
fries, icey juicy, milk.
DALLAS SCHOOLS
March 20 - 26
WEDNESDAY - Oven baked las-
1 t. powdered garlic
1 t. parsley, ground
Vg t. salt
1 T. diced onion
2 t. olive oil
1 can minced clams
Parmesan cheese
Saute bread crumbs, oregano,
garlic, parsley and onions in
olive oil for about two minutes.
When onions start to brown,
remove mixture from pan and
mix in clams and salt. Spoon into
clam shells and sprinkle with
crumbs and Parmesan cheese.
Bake on cookie sheet at 375
degrees for 30 minutes. Recipe
makes four large or 14 little
shells.
FUDGE BALLS
Boil together until sugar dis-
solves: agna, Italian bread-butter, garlic
2 c. sugar bread in Jr. & Sr., fresh lettuce leaf
Y c. butter w-dresing, choice of milk or juice.
1 c. milk Bonus: Soft chocolate chip cookie.
Or: toasted cheese sandwich, w-
Mix together: turkey noodle soup and potato chips.
3 c. Mother’s oats
Or: freshly baked pizza.
bx Coconnt THURSDAY - Turkey bar-b-que
1, t. salt on roll w-special sauce, magnoli
macaroni salad, applesauce, choice
of milk or juice. Bonus: Spring flour
special. Or: triple decker (PB&J)
sandwich w-beef vegetable noodle
soup and potato chips. Or: Freshly
baked pizza.
FRIDAY - Cheese filled pierogies,
garden peas-carrots, choice of milk
or juice. Bonus: Orange gelatin
jewels. Or: Tuna fish hoagie w-
chicken gumbo soup and potato
chips. Or: Freshly baked pizza.
Add oatmeal mixtured together
with teaspoonful of vanilla to
sugar mixture and stir. As soon
as cool enough to handle roll into
balls and dip in powdered sugar
and chopped nuts. Refrigerate
until well set.
POTATO SOUP
2-3 small pieces celery
11g. onion, cut into small pieces
4-5 medium potaotes, sliced thin.
1 T. butter MONDAY - Bunwich (sliced hot
salt ham-cheese wrapped in foil on bun),
pepper chicken-rice soup, sliced pears,
choice of milk or juice. Bonus:
Potao chips. Or: Italian hoagie w-
chicken noodle soup and potato
chips. Or: Freshly baked pizza.
TUESDAY - Steak-cheese hoagie
on steak roll, sauteed sliced onions,
butter whipped potatoes w-gravy,
choice of milk or juice. Bonus:
Boil celery and onion pieces till
practically soft. Add sliced pota-
toes to onion and celery and cook
slowly till all ingredients are
soft. Add butter, salt and pepper
to taste. Serve while hot.
“Crispy, refreshing, spicy, sweet,
crunchy, delicious food - it even
sounds nutritious.”” That according
to Billye June Eichelberger, R.D.,
of the Pennsylvania Department of
Health is the 1985 March Nutrition
Month campaign theme.
There are many things that made
food appealing, the state’s chief
public health nutritionist points out.
There’s eye appeal - a red, ripe
tomato or golden brown roasted
turkey. There’s nose appeal - the
smell of fresh baked bread and
coffee brewing. And there's ear
appeal - the sound of meat sizzling
on the grill or vegetables being
chopped.
Sights, smells, sounds. You just
can’t wait to dig in. And for those
who can’t wait there are fast foods.
They are convenient, quick and
readily satisfy the appetite. But are
they good for you?
“All food has some value if no
more than energy (calories). How-
ever, the traditional fast food meal
of a burger; fries and soft drink
tends to be high in calories, fat,
carbohydrate and salt, but does
provide some protein,”” Eichelber-
ger says.
“But the fast food picture is
changing as more variety is added
to the menus in the form of salads
and baked potaotes. Salads, made
without
Heme}.
Our Hostess’
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the Key to Your
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The Mest Famous Basket in the Word ® ;
with a variety of fresh vegetables
and beans, peas, nuts or cheese or
small pieces of meat are very good.
Just remember to go easy on the
dressings, which are high in fat and
calories.
Consider having a slice of pizza
when you're in the mood for fast
foods. Pizza is a combination food,
its ingredients come from each of
the food groups. The crust comes
from the grain group; the meat
toppings come from the meat
group; the tomatoes, green pepper,
onions, mushrooms from the fruit
and vegetable group; and the
cheese comes from the milk group.
Chili is another good choice, since
it is high in protein and provides
iron, Vitamin B12, B6, Bl, and B2.
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Tomatoes in the chili also boost its
Vitamin C content.
Eichelberger stressed that con-
sumers must be wary of the caloric
content of most fast food meals. If
used in moderation and sufficient
dairy products, fruits and vegeta-
diet, fast foods can be part of a
nutritionally sound diet.
Eichelberger further emphasizes
that fast foods should not become a
CLEARANCE SPECIAL
Ladies' Wool Suits
Values to $129.00
For £3900
Ladies’ Blazers
Robes
Raincoats
THE TOWEL OUTLET
‘Memorial Highway, Dallas
Freshly baked apple .cake w-
whipped topping. Or: Italian hoagie
w-vegetable soup and potato chips.
Or: Freshly baked pizza.
Welcome
Baby
The recent arrival of the newest
member of your household is the
perfect time to arrange for a WEL-
COME WAGON call.
I'm your WELCOME WAGON rep-
resentative 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
baby.
675-0350
Member: :
WEST SIDE TECH
March 25 - 29
MONDAY - Hamburg on bun,
cheese sticks, baked potatoes,
chilled peaches, shortbread cookies,
milk.
TUESDAY - Beef bar-b-que on
seeded bun, spiced applesauce, but-
tered vegetables, Tandy cake, milk.
WEDNESDAY - Hot dog on bun,
relish-onions, macaroni-cheese,
baked beans, ice cream, milk.
sandwich-gravy, cranberry sauce,
mashed potatoes, Ko Ko Mungas
cookies, milk.
FRIDAY - Pizza twins, tossed
salad-dressing, creamy rice pud-
ding, raisins, milk.
LAKE-LEHMAN SCHOOLS
March 25 - 29
Senior High
MONDAY - Turkey bar-b-que or
hot chipped ham on bun, potato
puffs, baked beans, peaches, milk.
patti on bun w-relish, candied sweet
potatoes, yellow wax beans, Dixie
cup, milk.
WEDNESDAY - Macaroni-beef
casserole, tossed green salad, Ital-
ian bread-butter, jello, milk. rh
THURSDAY - Early dismissal
Chef’s choice.
FRIDAY - Batter dipped fish on
bun, tartar sauce, French fries,
applesauce, oatmeal raisin cookie,
milk.
Junior High & Elementary
MONDAY - Toasted cheese sand-
wich, pickle chips, tomato soup-
saltines, pears, milk.
bun w-relish, buttered corn, potato
puffs, chocolate pudding, milk.
casserole, tossed green salad, Ital-
ian bread-butter, jello, milk.
THURSDAY - Early dismissal -
Ham patti on bun, candied sweet
potatoes, yellow wax beans, Dixie
cup, milk. k
FRIDAY - Batter dipped fish on
bun, tartar sauce, French fries,
applesauce, oatmeal raisin cookie,
milk.
GATE OF HEAVEN SCHOOL
March 20 - 26
WEDNESDAY - Shake n’bake
chicken, mashed potatoes, green
THURSDAY - Hamburgers, corn,
ding pops, milk.
FRIDAY - Macaroni-cheese, car-
MONDAY - Beef-a-roni, green
sauce, pickles,
pops, milk.
peaches, pudding
Heinen.
Savings
Park
DARREN MICHAEL
New Goss Manor, Dallas
|
FORMICA tS
69c
a square ft.
SEAN LOEFFLER
Highpoint
Acres, Maplewood Drive,
Redledge Drive
11. |SPECIAL SALE
=U
Hn {BATHROOM
~) | Tus
N in stock)
Norton Avenue, Machel
Franklin Street
BRENDA OLSEN
New Goss Manor, Dallas}
Parrish
Sy
Rt. 309
Tunkhannock
CALL JEAN
675-5211
Showroom
Hours
Tues.-Fri. 10 - 5
Sat. 10 - 2
Closed
Sun. - Mon.
836-6801
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