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Millie Jones
By CHARLOT M. DENMON
Staff Correspondent
Mrs. Jack (Millie) Jones of
Midway Manor, Shavertown, has
four ' children, who come home
from school looking for snacks
and asking ‘‘What’s for des-
sert?’’ Fortunately for them,
Millie enjoys cooking especially
desserts such as pies or cakes.
She would rather prepare
nutritious, tasty snacks for her
children than buy the packaged
goods from the markets. Conse-
quently, Millie likes to try new
recipes and just last week cut out
the recipe for chocolate fudge
balls published in the Dallas Post
cookbook column.
A home economics aid at
Dallas Senior High School, Millie
has a busy schedule but always
finds time to prepare delicious
and nutritious foods for her hus-
band, Jack; sons, Jackie, 13,
student council representative
and member of the basketball
team at Gate of Heaven; Keith,
11, class treasurer and member
of the Biddie Basketball team at
Gate of Heaven; daughters,
Tara, nine, student at Dallas
Township Elementary; and Amy,
seven, second grade student at
Gate of Heaven.
Monday through Friday, Millie
spends her mornings in the high
school’s four-year-old nursery
school which started March 19
and runs for seven weeks. She
helps the students prepare their
lesson plans for their day of
teaching the youngsters. In the
Nancy Goeringer’s foods and
nutrition classes. Last week, she
helped the students prepare the
recipes for the Vocational Advis-
ory Committee Luncheon. Millie
also assists Mrs. Audrey Ide in
the fashion, housing and life
class.
In her leisure time, Millie is
unit commissioner for Gate of
Heaven Cub Pack 232 after
having served as Den Mother for
the same pack for five years. She
also served as assistant leader of
Brownie Troop 696. In the past,
she was active in Newcomers
and Dallas Junior Women’s Club.
Millie also plays an active role in
the Gate of Heaven P.T.G.
She enjoys going to the spa and
also does ceramics, when she has
the time. As she says, four chil-
dren, a husband, keeping a house
and working doesn’t allow much
leisure time.
This week, Millie shares some
of her recipes with Dallas Post
readers. The Meat Balls Espanol
is a nutritious, tasty, easy-to-
prepare one dish meal. It takes
less than 30 minutes to prepare
ian bread topped off with a
dessert makes a delicious meal.
HH ERS RABIES RA REISS RAR
What’s for dessert?
LEMON BARS DELUXE
2 c. flour
c. confectioners sugar
1 c. margarine
4 beaten eggs
2c. sugar
1/3 c. lemon juice
Ys c. flour
t. baking powder
and cut into bars.
EASY WACKIE PIES
FILLING
(Make first)
1 c. milk
3 T. flour
1 t. vanilla
¥ c. butter
I» C. crisco
1 ¢. sugar
dients until smooth. Set aside.
PIES:
late cake mix
1% c. water
2 eggs
School
Following are cafeteria menus for
area school districts for the follow-
ing week:
BISHOP O’REILLY HIGH
SCHOOL
Aprill-5
BREAKFAST
MONDAY - Chilled orange juice,
corn flakes w-banana, or waffle w-
syrup, milk.
TUESDAY - Frosty apple juice,
doughnut or toasted raisin bread,
milk.
WEDNESDAY - Chilled grape
juice, frosted apple or blueberry
tart or assorted cereals, milk.
THURSDAY - Easter vacation.
FRIDAY - Easter vacation.
LUNCH
MONDAY - Hot ham-cheese on
roll, cheese sticks, green beans,
chocolate pudding, milk.
TUESDAY - Steak hoagie on
rounds, chilled mixed fruit, milk.
WEDNESDAY - Buttered cabbage
and noodles, fresh dinner roll,
cherry jello w-fruit, milk.
THURSDAY - Easter vacation.
FRIDAY - Easter vacation.
DALLAS SCHOOLS
March 27 - 29
WEDNESDAY - Texas hot dog w-
beef sauce or plaint hot dog, honey
baked beans, mixed fruit salad,
choice of milk or juice. Or: Toasted
cheese sandwich w-turkey noodle
soup and potato chips. Or: Freshly
baked pizza.
THURSDAY - Spaghetti 'n meat-
menus—
balls, Italian bread-butter, garlic
bread in Jr. & Sr., buttered corn,
choice of milk or juice. Bonus:
Peanut butter treat. Or: Triple
decker PB&J sandwich w-beef vege-
table soup and potato chips. Or:
Freshly baked pizza.
FRIDAY - Tuna melts (tuna salad
w-melted cheese on bagel) fresh
veggie sticks, choice of milk or
juice. Bonus: Raspberry gelatin w-
banana and whipped topping. Or.
Egg .salad sandwich w-cream of
celery soup and potato chips. Or:
Freshly baked pizza.
GATE OF HEAVEN SCHOOL
March 27 - 29
WEDNESDAY - Pork bbq, potato
rounds, fruit cocktail, jello, milk.
THURSDAY - Meatball hoagie,
cheese stix, French fries, cole slaw,
milk.
FRIDAY - Pizza, salad, pears,
scooter pie, milk.
WEST SIDE TECH
April1-5
MONDAY - Chilled fruit juice,
wafer steak on seeded bun, buttered
green beans, big chip cookies, milk.
TUESDAY - Hoagie-lettuce-
tomato, Italian dressing, chips, veg-
etable soup-crackers, cherry cream
pie, milk.
WEDNESDAY - Beef-a-roni,
grated cheese, creamy cole slaw,
roll-butter, soft pretzel, milk.
THURSDAY - Baked chicken,
candied sweet potatoes, seasoned
peas, roll-butter, soft pretzel, milk.
FRIDAY - Happy Easter.
Mix three ingredients until
smooht. Drop by teaspoon on
greased cookie sheet. Bake 10 to
Homemade cereal better
Easy Wackie Pies are also easy
to prepare and make a favorite
snack for children just as the
Pumpkin Bars are great to give
children on Halloween. They also
make a delicious dessert as do
the Lemon Bars. All of these are
listed below for the benefit of
Post readers.
MEAT BALLS ESPANOL
1 1b. lean ground beef
1 c. soft bread crumbs
Ys c. each finely chopped onions
and celery
1% t. Worcestshire
optional
1egg
1 T. garlic salt
Ys t. pepper
1 16-0z. can stewed tomatoes
12-0z. zucchini, thinly sliced
(about 2 cups)
sauce,
5 t. each crushed oregano, basil
and sugar
1 T. cornstarch
1 c. beef broth, canned or boui-
lion
serve.
chilled.
PUMPKIN BARS
4 eggs
12/3 c. gran. sugar
1c. oil
1 16-0z. can pumpkin
2 c. sifted all-purpose flour
2 t. baking powder
2 t. ground cinnamon
1t. salt, optional
1 t. baking soda
tened
tened
1 t. vanilla
2 c. sifted powdered sugar
A breakfast of cereal and milk
may seem like a nutritionally sound
way to start your child’s day, but it
could be contributing to mid-morn-
ing blahs and hunger pangs before
lunch according to ARA Services
which provides food service for
elementary and high school cafete-
rias at 200 school districts across
the country.
Most prepared cereals don’t pro-
vide enough protein to give the kind
of energy that lasts throughout the
morning. You could add protein
foods such as wheat germ, nuts,
seeds or more milk, but you're
likely to end up with unrecognizable
mush.
A better idea would be to make
you own high-energy breakfast cer-
eals that have enough protein to
Fiber is also important because
most prepared cereals lack it.
Besides aiding digestion, fiber has
been credited with lowering choles-
terol, keeping blood pressure down
and discouraging bowel cancer. A
new source of fiber that’s both light
and tasty is oat bran. It has been
found to lower cholesterol levels
unlike the bran which is commonly
used in prepared cereals.
High levels of sodium and refined
sugars can be found in many pre-
pared cereals. Refined sugars give
usually followed by a big sag. Fruits
and juices are much healthier
sources of sugar. Homemade cer-
eals, made with fresh or dried
fruits, can be delicious as well as
3 c. hot, cooked rice
In mixing bowl mix together
Combine beef, bread crumbs,
eggs, gran. sugar, oil and pump-
onion, celery, Worcegtshire ' %kin till light and: fluffy. Stir.
sauce, egg, garlic salt and “together flour, baking: powder,
pepper. Mix thoroughly, form cinnamon, salt and soda; add to
into 12 meatballs. Place in pumpkin mixture and mix thor-
oughly. Spread batter in
ungreased 15x10x1 baking pan.
Bake in 350 degree oven for 25 to
30 minutes. Cool. Frost with
cream cheese icing. Cut in bars.
Makes two dozen.
:CREAM CHEESE ICING
Cream together cream cheese,
butter or margarine, stir in
vanilla. Add powdered sugar, a
little at a time, beating well till
mixture is smooth.
greased shallow baking pan.
Bake at 375 degrees for 20 min-
utes. Meanwhile, combine toma-
toes, and zucchini with remain-
ing seasonings and simmer five
minutes. Blend cornstarch and
broth, stir into tomato mixture.
Pour over meatballs. Continue
baking 10 minutes longer. Serve
over beds of fluffy rice. Six
servings. Serve with tossed green
salad and dessert.
Time is growing short for those
adults and students in grades 6
through 12 who wish to enter the
1985 Egg Recipe Contest. The entry
deadline is April 15, 1985. Recipes
are being accepted in both junior
and adult divisions, with seven
regional champions being picked in
each division.
Local champions in both categor-
ies will be awarded a cash prize of
$200 each and have a chance to
display their talents on May 17 at
the Viewmont Mall in Scranton.
They then move on to the State
finals and a chance to win $1,000.
The State Champions then compete
on a national level with a chance to
win $4,000 with their taste-tempting
dish featuring the the ‘Incredible
Edible Egg.” Consolation prizes will
also be awarded.
Recipes should include at least
one egg per serving, and provide
the order used. Cooking utensils,
time and temperatures used in the
recipe method must be identified.
Mail in as many recipes as you
want in the same envelope, but
make sure each is on a separate
piece of paper. Include your name,
address, county, phone number and
specify student or adult division.
Students between grades 6 and 12
participate and exhibit their culi-
nary ‘Eggspertise.”
Entries should be mailed to:
Eggs, Bureau of Markets, Pennsyl-
vania Department of Agriculture,
2301 N. Cameron Street, Harrisburg,
PA 17110-9408.
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Community
Organizations
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Wants to know what you're doing
When is your next meeting?
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What project are you working on?
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keep a student’s energy level up
until lunchtime. What’s more,
homemade cereals are rich in fiber;
excellent sources of high fiber and |
protein. A single serving in the |
morning will give your child a good
head start, and heighten his atten- |
tion at school.
GOING
OUT OF BUSINESS
ALL GIFTS, SAMPLES, & SETS
OF FINE CHINA & CRYSTAL
Ya PRICE
d=) LAST WEEK
The China Closet
649 WYOMING AVE., KINGSTON
PH. 287-8302
DAILY 10 TO 5 P.M., THURSDAY TO 8 P.M.
refined sugars.
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