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Kathy Sapp
By CHARLOT M. DENMON
Staff Correspondent
John and Kathy Sapp of Dallas
are newcomers to the area
Georgia, this past November,
with their two sons, Bobby, age
five and David, age two.
“We might say we moved into
our house because that is where
we spent most of our time during
November, December and Janu-
ary,” said Kathy. “None of us
were used to the cold climate so
we seldom ventured outside with
the exception of John, who had to
go to work.”
Kathy said they did get used to
‘the cold weather and with the
exception of missing their fami-
lies, who live in Rome, Ga.
didn’t mind it too much. In Janu-
ary, for the first time in her life,
Kathy got used to shoveling
snow. She said she is not a coat
person but soon got used to the
fact that she had to wear one
during those winter months. The
children loved the snow, and had
no fear about going out in it.
Presently, Kathy is looking for-
ward to visiting her parents for
three weeks. The Sapp family
will leave this week but John,
who works for Nabisco will
return home while Kathy and the
boys visit relatives for the three
. weeks.
~~ ‘Kathy, who is an exercise
enthusiast, has been teaching an
aerobics class every Wednesday
morning at Dallas Baptist
Church where she and John are
members.
She likes to cook, but prefera-
bly only when entertaining
friends. Kathy enjoys preparing
casseroles, souffles and a variety
of foods but becomes slightly
frustrated because the boys like
plain foods. She has a good
background of training since her
mother is employed by Georgia’s
Extension Service and her father
prepares the meals at home.
John’s mother is an excellent
cook, according to Kathy. She
had four sons and Kathy got a lot
of good recipes from her, some
of which she shares with Dallas
Post readers this week. ;
The Cheese and Egg Souffle
can be prepared the night before
and kept in the refrigerator until
morning when it can be put in
the oven and baked while the
family gets ready for work or
school. Broccoli Casserole is a
Making Brownies
Dallas Post/Charlot M. Denmon
and makes a glamorous vegeta-
ble when entertaining guests.
For those persons who like sweet
potatoes the Sweet Potato Souffle
is an easy and delicious way of
serving them. Browities, ‘usually
a difficult dessert to prepare, is
simple and very tasty, always a
popular snack with children as
well as adults. The recipe can be
doubled, if more are needed.
In her leisure time, Kathy does
handwork, stenciling and crafts.
She also does a lot of reading and
is looking forward to planting a
garden this summer as well as
the warm weather.
CHEESE & EGG SOUFFLE
8 slices bread
1b. sharp cheddar cheese
4 eggs, beaten slightly
2 ¢. milk
Y c¢. melted butter
Butter the bottom of a 4-quart
casserole or souffle dish. Trim
crust from bread and cut bread
into small cubes. Alternate layer-
ing bread and cheese (bread
first) in casserole dish. Mix eggs,
milk and melted butter together
and pour all of liquid mixture
over bread and cheese layers. let
stand in refrigerator overnight in
covered dish. Bake at 350
degreea for one hour uncovered.
Serves 4-6.
BROCCOLI CASSEROLE
2 pkg. frozen chopped broccoli
1 stick melted butter or margar-
ine
2 eggs
1 can cream of mushroom soup
1 chopped onion
34 c. mayonnaise
1 c. grated sharp cheddar cheese
Cook broccoli according to
package directions and drain.
Mix all ingredients together well.
Sprinkle extra cheese on top of
mixture in a two and half to
three quart casserole dish. Bake
at 350 degrees for 30 minutes or
until brown. Serves 4-6.
SWEET POTATO SOUFFLE
3 c. mashed sweet potatoes
1c. sugar
1% t. salt
2 eggs
1/3 stick butter
Y c. milk
1 t. vanilla flavoring
Mix all ingredients with mixer.
Place mixture in a pyrex rectan-
gular pan. Sprinkle topping over
potato mixture.
TOPPING
1 c. brown sugar
1/3 c. flour
1 ¢. chopped nuts
1/3 c. melted butter
Bake at 350 degrees for 35
minutes. Serves 6-8.
BROWNIES
1 stick butter or margarine
4 C. cocoa
1 egg
1 t. vanilla
1 c. sugar
1 c. flour
13% t. baking powder
1% t. salt
Chopped nuts (optional)
Pre-heat oven to 350 degrees.
Melt butter in 2-quart sauce-
pan, remove from heat. Stir in
cocoa, then sugar. Beat in eggs
and vanilla with spoon. Mix in
flour, baking powder and salt.
Add nuts. Bake in 8x8 pan at 350
degrees for 20-30 minutes,
depending on how chewy you
want them.
Luncheon planned
Dallas Post/Ed Campbell
The National Arbor Day Founda-
tion is giving 10 free Colorado Blue
Spruce trees to people who become
Foundation members during April,
1985.
The free trees are part of the
nonprofit Foundation’s effort to
encourage tree planting for conser-
vation and beautification throughout
America.
Colorado Blue Spruces were
selected for this campaign because
of their many uses in the home
landscape,” John Rosenow, the
Foundation’s executive director,
said. “They lend beauty to their
surroundings with their silver blue-
green color and compact conical
shape. They can be used as individ-
ual ornamentals, an energy-saving
windbreak, a privacy screen, or a
living Christmas trees.”
The 10 free Colorado Blue Spruces
will be shipped postpaid in April or
May with enclosed planting instruc-
tions. The six to 12 inch trees are
guaranteed to grow, or they will be
replaced free of charge. The Foun-
dation will give the 10 free trees to
members contributing $10 during
April.
To become a member of the
Foundation and to receive the free
trees, a $10 membership contribu-
tion should be sent to Ten Blue
Spruces, National Arbor Day Foun-
dation, 100 Arbor Avenue, Nebraska
City, NE 68410,.by April 30, 1985.
Chamber has trees
The Greater Wilkes-Barre Cham-
ber of Commerce, continuing a long-
standing tradition, is currently coor-
dinating the sale of Kwanson Cherry
Trees. These are the stunning pink-
white blossoms that help mark the
arrival of Spring in the Wyoming
Valley each Year.
The saplings average six feet in
height and fill out to about 25 feet.
They will be sold through Green
Valley Landscaping, located on Nor-
thampton Streetin Kingston, at a
cost of $25.00.
Correction
It was incorrectly stated in the
story on Passover that rolls were
served at the Rosing family’s
Seder. Matzah was served since
no leavened foods are served at
the Seder meal which begins the
Festival of Passover. Our apolo-
gies.
eative Kitchens!
and Paths
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.
ADULT
School
BISHOP O’REILLY HIGH
SCHOOL
April 22 - 26
BREAKFAST
MONDAY - Grape juice, waffle w-
syrup or assorted cereals, milk.
TUESDAY - Orange juice, dough-
nut or rice krispies w-banana, milk.
WEDNESDAY - Apple juice,
toasted bagel or hot raisin bread,
milk.
THURSDAY - Orange juice,
English muffin or doughnut, milk.
FRIDAY - Apple juice, bagel w-
cream cheese, frosted flakes, milk.
LUNCH
MONDAY - Beefaroni w-meat
sauce, garden salad, fruit juice, soft
pretzel, milk.
TUESDAY - Ham bar-b-que on
bun, relish, onion rings, chocolate
cake, milk.
WEDNESDAY - Tuna salad in a
pita, waxed beans, applesauce,
milk.
THURSDAY - Early Dismissal.
FRIDAY - Pizza, Manhattan clam
chowder, fruit cocktail, milk.
LAKE-LEHMAN SCHOOLS
April 17 - 19
Senior High
WEDNESDAY - Ham or chicken
patti on bun w-relish, French fries,
applesauce, cookies, milk.
THURSDAY - Hot roast turkey
sandwich, mashed potatoes w-
gravy, buttered corn, cranberry
sauce, ice cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
fruit cup, milk.
Junior High & Elementary
WEDNESDAY - Mini beef ravioli
w-sauce, green beans, wheat bread-
butter, fruited jello, milk.
THURSDAY - Turkey w-gravy,
mashed potatoes, buttered corn,
cranberry sauce, ice cream, milk.
(Jr. High: Hot roast turkey sand-
wich).
FRIDAY - French bread pizza,
tossed green salad, potato chips,
fruit cup, milk.
WEST SIDE TECH
April 22 - 25
MONDAY - Chilled juice, hot dog
on bun, sauerkraut, cheese sticks,
chips, chocolate cookies, milk,
TUESDAY - Hot ham, macaroni-
cheese, baked beans, brownie, milk.
WEDNESDAY - Open face turkey
sandwich, gravy-mashed potatoes,
cranberry sauce, jello-whip cream,
milk.
THURSDAY - Beef-a-roni, tossed
salad-dressing, grated cheese,
shortbread cookies, milk.
FRIDAY - Meatball hoagie, but-
tered green beans, chilled pears,
Tech squares, milk.
GATE OF HEAVEN SCHOOL
April 17 - 23
WEDNESDAY - Gatorburger, let-
tuce-tomato-cheese, special sauce,
pears, cookies, milk.
THURSDAY - Spaghetti w-meat
sauce, Italian bread-butter, celery-
carrot stix, fruited jello, milk.
FRIDAY - Tuna fish on roll,
lettuce, carrot-celery stix, cheese,
peaches, Tastykake, milk.
MONDAY - Steak hoagies, potato
rounds, carrots, pears, cookies,
milk.
TUESDAY - Ham patty, buttered
macaroni, green beans, cheese stix,
blueberry muffins, milk.
The Wilkes-Barre Scranton area
has been chosen as the site for the
public television production of “Last
Waltz on a Tightrope,” a play writ-
ten by Scranton University Profes-
sor Dr. William Zahler, Jr., Com-
merce Secretary James O. Pickard
said today.
Academy Award winning actress
Louise Fletcher and actor Tony
Musante will play the leads in this
story of a down-and-out writer who
re-enters the life of an eccentric
former actress after many years to
investigate a mystery from her
past.
The Commerce Department’s
Pennsylvania Film Bureau is cur-
rently working with WVIA to locate
mansions in the area for the produc-
tion. Producer-director John Alaimo
and WVIA general manager Dr.
John Walsh expect rehearsals to
begin later this spring.
Fletcher is best known for her
Academy Award winning perform-
ance in the 1975 film “One Flew
Over the Cuckoo’s nest.”’ In her role
as a nurse in a mental hospital, she
played opposite Jack Nicholson. Her
other film credits include ‘‘Exorcist
II: The Heretic,” (1977) and ‘The
Cheap Detective” (1978). This past
week, she appeared in the made-for-
television film, ‘‘A Summer to
Remember,’’ on CBS-Tv.
Musante has appeared in a vari-
ety fo motion picture and television
productions since he made his film
debut in 1965. He is best remem-
bered for his title role in the televi-
sion series, ‘Toma,’ which ran
during the mid-1970s. His most
recent film role was in the 1984
release, “Pope of Greenwich Vil-
lage.”
The Retired Senior Volunteer Pro-
gram sponsored locally by the
Bureau for the Aging of Luzerne-
Wyoming Counties, is currently
seeking senior citizens to volunteer
in the Back Mountain Area. For the
past 13 years RSVP has been assist-
ing senior citizens find assignments
that use their skills and talents to
help others.
RSVP has volunteers in area hos-
pitals, nursing homes, libraries,
HEAD START and many other non
profit agencies. Back Mt. Library
currently needs senior citizens to
stock books or shelves and help in
other library duties.
RSVP will assist with transporta-
tion and meal expenses incurred
while volunteering. Each volunteer
is provided with live, liability and
accident insurance at no cost.
Anyone interested in RSVP, should
call 822-1158.
GYNECOLOGY
INFERTILITY
MICROSURGERY
LAPAROSCOPIC
SURGERY
OBSTETRICS
B.S. in Biology.
has several publications.
Women.
King-