Anne Balutis
By CHARLOT M. DENMON
Staff Correspondent
Until recent years, Mrs. Anne
Balutis of Dallas prepared
hearty lunches and dinners,
dishes that were easy to prepare,
economical but tasty and nutri-
tious.
With a husband and four chil-
dren, two sons and two daugh-
ters, all with hearty appetites,
Anne enjoyed preparing foods
that were favorites of the family.
Now her family is raised with
only one daughter, Susie at
home, and Anne no longer has to
prepare: many meals with the
exception of holidays or special
occasions. Following the death of
her husband, Thomas, Anne
worked in the Dallas School Dis-
trict cafeteria until she accepted
a position cooking for Rev. Wil-
liam Cusick and Rev. William
Langan of Gate of Heaven
Church, Dallas.
“Cooking for two men is
- entirely different than the cook-
ing'I did for my family,” said
Anne. “I enjoy it, however, for
they appreciate everything that I
prepare. At least, they say they
do.”
Anne’s oldest son, Tom ,is
married to the former Nancy
Young and they have two sons,
whom Anne adores. Her son,
Charles, resides in Blossburg
where he is employed by Penn-
DOT. Helene, her oldest daugh-
ter, is employed by the FBI and
resides in Arlington, VA, Susie is
a graduate of College Misericof-
dia and is presently employed at
The Station in Wilkes-Barre. S
This week Anne shares four of
her family’s favorites with
Dallas Post readers. The Slow
Cooker Chicken and Rice make a
delicious one-dish family meal
and is great served with a green
salad. It is ideal for the woman,
who works since she can put it in
a slow cooker and set the time so
it is done when she returns home
from work.
Macaroni and Cheese is also a
casserole dish which can be
served with a vegetable or salad
(both, if desired) for a complete
meal.
The Broccoli Salad. goes very
well with either of the above
entrees or makes an ideal lunch-
eon dish for the dieter. It is
different but delicious.
Making casserole
Dallas Post/Ed Campbell
Rhubarb Crisp with a topping
of non-dairy cream makes an
attractive and light dessert to
serve after dinner or it can be
served alone at an evening des-
sert party. It is an excellent
dessert to prepare now that the
warm weather has arrived and
rhubarb will soon be in abun-
dance.
All of the above recipes are
easy to prepare and, more
importantly, are relatively inex-
pensive.
SLOW-COOKER
CHICKEN & RICE
1 can (10% oz.) cream celery
soup
1 can (2 oz.)
undrained
Y5 ¢. raw, long grain rice
2 chicken breasts, skinned and
boned
2 T. dry onion soup mix
mushrooms,
Combine cream of celery soup,
mushrooms and rice in slow
cooker. Stir well; lay chicken on
top. Sprinkle with onion soup
mix. Cook on low for 4 to 6 hours.
MACARONI AND CHEESE
Grease a baking dish holding
about four cups.
Stir and heat slowly in a sauce-
pan: g
% c. evaporated milk
Y c. water
1 c. diced American cheese
1% T. butter
When mixture is smooth,
remove from heat. Mix in:
1 c. soft bread crumbs
2 T. finely cut onion
34 t. salt
Few grains pepper
Fold in:
Put into dish. Bake at 350
degrees for 45 minutes.
BROCCOLI SALAD
1 bunch broccoli, chopped fine
8 slices bacon, fried crisp
1 sm. onion, chopped
3 T. vinegar
3 T. sugar
3 T. mayonnaise
Mix all ingredients together
and serve.
RHUBARB CRISP
2 T. flour
3 c. sugar
1 egg, beaten
3 c. cut rhubarb
4 T. butter ;
1/3 c¢. brown sugar, packed
firmly
2/3 c. flour
Add flour, white sugar and egg
to the rhubarb; mix together and
pour into a greased baking dish.
Combine butter, brown sugar
and flour; mix until mixture is
crumbly. Sprinkle it evenly over
the rhubarb mixture. Bake crisp
at 350 degrees for 40 minutes or
until rhubarb is tender.
Items needed
Items for the Odds and Ends
booth of the Library Auction may be
left at the library building or will be
picked up if required. The popular
booth is sponsored annually by the
Women of Kiwanis and includes
housewares, jewelry, usable appli-
ances, bric-a-brac, kitchen and dish-
ware, and almost anything that is
saleable. If pickup is necessary a
call may be made to 675-5790 or 696-
3364. Always welcome are leftovers
from garage sales and similar
events.
Farm directory
The 1985 Pennsylvania Farm
Vacation Directory is now available
from the Pennsylvania Department
of Agriculture’s Bureau of Agricul
tural Development.
The Directory contains a map,
pictures and descriptions of 31
Pennsylvania family farms offering
a wide selection of accommodations
for the seasoned or novice traveler.
Rates vary according to meal plans
and types of accommodations. Each
participating farm has been
inspected and approved by the
‘Pennsylvania Farm Vacation Asso-
ciation to ensure satisfaction.
Many are working farms, allow-
ing visitors to peek at a newborn
calf, take part in farm activities,
fish in a farm pond or just walk the
lush green meadows and enjoy the
diverse Pennsylvania wildlife.
For a copy of the 1985 directory,
write Pennsylvania Farm Vacation
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
675-5108
available
Directory, Pennsylvania Depart-
ment of Agriculture, Bureau of
Agricultural Development, 2301
North Cameron Street, Harrisburg,
PA 17110-9408.
The Farm Vacation Association
suggests contacting farm hosts well
in advance for reservations or addi-
tional information.
e Kitchens
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.
accrued daily!
Following are cafeteria menus for
area school districts for the follow-
ing week:
BISHOP O’REILLY HIGH
SCHOOL
May 6 - 10
BREAKFAST
MONDAY - Chilled fruit punch,
buttered French toast, or rice kris-
pies w-bananas, milk.
TUESDAY - Orange juice, dough-
nuts or Special K, milk.
WEDNESDAY - Chilled apple
juice, English muffin w-jelly or
assorted cereals, milk.
THURSDAY - Orange juice,
doughnut or Frosted Flakes, milk.
FRIDAY - Chilled fruit punch,
bagel w-cream cheese, Special K
Cereal, milk.
LUNCH
MONDAY - Spicy tacos (lettuce-
tomato-cheese), peanut butter
crackers, cheese wedges, vanilla
pudding topped w-almonds, milk.
TUESDAY - Hot ham-cheese on
roll, mixed vegetables, jello cake-
cherry topping, milk.
WEDNESDAY - Grilled cheese
sandwich, hamburg soup, chilled
peaches, milk. i
THURSDAY - Italian style meat-
ball hoagie, French fries, buttered
carrots, chilled pears, milk.
FRIDAY - Buttered pierogies w-
onions, macaroni salad, orange jello
w-fruit, milk.
GATE OF HEAVEN SCHOOL
May 1-7
WEDNESDAY - Meat loaf, baked
potato, peas, cherry jello, coffee
cake, milk.
THURSDAY - Chicken pattie on
bun, carrots, plums, Tastykake,
milk.
FRIDAY - Fish, home fries, peas-
carrots, pears, pudding pop, milk.
MONDAY - Cold meat hoagie,
(lettuce-tomato-cheese) pickles,
pears, cucumber stix, milk.
TUESDAY - Meat loaf, buttered
noodles, peas-carrots, fruit cocktail,
pudding, milk.
LAKE-LEHMAN SCHOOLS
May 1-7
Junior High & Elementary
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
Parker: House roll-butter, fruited
jello, milk.
THURSDAY - Taco-s w-trim-
mings, - buttered corn, ice cream,
milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, French fries,
applesauce, cookie, milk.
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.
Senior High
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
Italian bread-butter, fruited jello,
milk. : 2
THURSDAY - Taco-s or hamburg
w-trimmings, buttered corn, ice
cream, milk.
FRIDAY - Batter dipped fish or
hot dog on bun, tartar sauce,
French fries, applesauce-cookie,
milk. :
MONDAY - Steak hoagie or hot
dog on bun w-peppers, cheese
squares, onion rings, green beans,
peaches, milk.
TUESDAY - Chicken nuggets w-
dip, French fries, mixed garden
vegetables, roll-butter, pudding
milk. :
WEST SIDE TECH
May 1-7
WEDNESDAY - Hoagie-lettuce-
tomato, chips, Italian dressing,
chilled peaches, big chip, milk.
THURSDAY - Baked chicken,
candied sweets, string beans almo-
dine, roll-butter, ice cream, milk.
FRIDAY - Pizza twins, tossed
salad-dressing, pumpkin bars, milk.
MONDAY - Tech chicken on
seeded bun, hash browns, chilled
fruit, coconut oatmeal cookies,
milk.
TUESDAY - Wimpies on soft bun,
relish, buttered mixed vegetables,
buttered rice, tandy cake, milk.
DALLAS SCHOOLS
May 1-7 pg
WEDNESDAY - Pork barbecue w-
special sauce on roll, buttered green
beans, choice of milk or juice.
Bonus: Powdered mini donut.. Or
grilled cheese sandwich w- vegeta-
ble stick, or freshly baked pizza.
THURSDAY - Savory meatloaf,
‘whipped potatoes-gravy, chilled
fruit mix, choice of milk or juice. Or
juicy cheeseburger, on roll w-pickle
chips, or freshly baked pizza.
FRIDAY - Hot dog on bun (plain
or w-sauerkraut), creamy cole slaw,
choice of milk or juice. Bonus:
Peanut butter treat. Or, Italian
hoagie w-potato chips, or freshly
baked pizza.
MONDAY - Sloppy Joe on soft |
roll, peaches, choice of milk or
juice. Bonus: Potato chips. Or,
triple decker PB&J and chicken
noodle soup or freshly baked. pizza.
TUESDAY - Open faced hot
turkey sandwich w-cranberry sauce,
garden mixed veggies, Mother’s
Day cake w-fluffy icing, choice of
milk or juice. (Mother’s Day lunch-
eon Westmoreland, 1st and 2nd
grade; Township, 1st and 2nd grade,
Mrs. Holly and Mrs. Bunney classes
only.)
that Matches your Goal
$100 $ 2 per week
$ 150 $ 3 per week
$ 250 $ 5 per week
$ 500 $ 10 per week
$1000 $20 per week
terms. Yours!