F eeding
boys is
not easy
By CHARLOT M. DENMON
Staff Correspondent
Carole Morris of Trucksville finds
it is no easy task to satisfy the
appetites of four growing boys. The
wife of David Morris, they are the
parents of four sons, David and
Dale, ninth and eighth grade stu-
dents in Dallas Junior High School;
Pat, sixth grade student at Dallas
Intermediate; and Jeffrey, third
grade student at Westmoreland Ele-
mentary.
“It’s difficult to keep enough
snacks on hand for them when they
come in from school,” said Carole.
“They’re no sooner in the house
than they are looking for something
to eat. Pizza, oven fried potatoes,
Brownies, Peanut Butter Fudge and
Peanut Brittle are among their
favorites and, believe me, the boys
can eat any of them faster than I
can make them.”
For four years, Caole was advisor
for the Dallas Senior High varsity
cheerleaders, a position she loved
but had to give up when her sons
became old enough to participate in
Little League and soccer. Presently,
David and Dale are in junior high
baseball and David is also in the
Spring Soccer League.
Carole is also kept busy as co-
chairman of the Dallas High
School’s soccer team’s planned trip
to Scotland. She and other members
of the Dallas High School Soccer
Club are currently raising the nec-
essary funds for the trip and her
husband is ‘a co-chairman of the
next event, a golf tournament, to be
held June 21, at Irem Temple Coun-
try Club.
Carole is a former member of the
Dallas Junior Woman’s Club, since
disbanded, but no longer is actively
involved in community or service
clubs because she is kept busy with
her four boys and their activities.
“I believe it is important that
they participate in these activities
and, in my leisure time, I enjoy
preparing their favorite snacks,”
said Carole. y
These are the recipes she shares
this week with Dallas Post readers,
snacks equally delicious for adults
as for children.
BROWNIES
6 oz. butter
2'¢. sugar
4 oz. chocolate, melted
4 eggs, beaten
1 c. chopped pecans
1 c. flour
1 t. salt
1t. vanilla
In mixing bowl blend butter and
sugar. Combine butter mixture with
remaining ingredients. Mix well.
Pour mixtured into a greased,
square ‘baking dish. Bake at 350
degrees’ for 20-25 minutes. Insert
cake tester or toothpick in cake, if it
comes out clean cake is done.
Remove cake from oven and cut
into squares. Let cool before serv-
ing. Yields 20.
PEANUT BRITTLE
11% c. shelled raw peanuts
Ys t. salt
1 c. sugar
5 C. corn Syrup
Y c. water
1%, T. butter
% t. lemon extract
Place peanuts in baking pan.
Sprinkle them with salt. Heat salted
peanuts at 200 degrees for about
three minutes until salt clings
lightly to them. In a pan, combine
sugar, corn syrup and water. Cook
over low heat stirring constantly
low boil stirring often until mixture
becomes very brittle. Remove from
heat. Quickly stir in butter and
lemon extract, add peanuts. Pour
mixtured into a shallow pan,
greased. When cool enough to
handle, stretch mixtured to desired’
thickeness. Break into irregular
pieces. Yields 1-134 lbs.
PIZZA
3 c. flour
11% t. sugar
3 t. salt
1 pkg. dry yeast
1 c. very hot tap water
3 T. oil J
1 10% oz. can tomato puree
1 8-0z. can tomato sauce
2 t. oregano
5 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
Cookie monsters
Dallas Post/Charlot M. Denmon
Beat one minute at low speed,
scraping bowl occasionally. Stir in
enough additional flour to make a
soft dough. Turn out onto a lightly
floured board, knead until smooth
and elastic (8-10 min.). Place in
greased bowl. Cover and let rise till
doubled (45 minutes). Punch down,
divide in half. Press each half into
greased 12 inch pizza pan, forming
puree, sauce, oregano, remaining
salt and oil. Spoon over crusts,
sprinkle on remaining ingredients.
Bake at 400 degrees, 25-30 minutes.
Cut into wedges. Yields 2-12 inch
pizzas.
OVEN FRIED POTATOES
8 1g. potatoes
34 c. vegetable oil
Y% c. grated Parmesan cheese
1 t. garlic salt or powder
Ys t. slat and pepper
Vy t. paprika !
Cut each potato lengthwise into
quarters. Mix above ingredients in
bowl, then brush on potato lengths.
Bake at 450 degrees oven until
tender and brown.
PEANUT BUTTER FUDGE
2 ¢. sugar
2/3 c. evaporated milk
% c¢. marshmallow cream
1 ¢. chunky peanut butter
1 6-0z. pkg. semi-chocolate pieces
1 t. vanilla
Combine sugar and milk, heat
until sugar dissolves, stirring con-
stantly. While stirring bring to full
boil until it forms soft ball on spoon
or in tester. Remove from heat, add
remaining ingredients and stir until
blended. Pour in greased 9x9x2 pan.
When cool cut in pieces of desired
size.
‘The Luzerne County Conservation
District would like to inform area
residents of a new publication that
is now available to assist them in
managing their land.
For many years, woodland
owners in ‘Pennsylvania have
needed a reference book on the
subject of woodland management.
This kind of book is now available
from the Pennsylvania Forestry
Association.
Handbook is an outstanding infor-
mation source which covers all of
the important aspects of forest man-
agement from the landowner’s
point-of-view. It features individual
sections about forest ecology, forest
management planning, wildlife
management, timber sales and tax
WET AR oT dT = Tal
SALVATORE'S
aspects of owning land and selling
timber. It also includes information
about tree identification and tree
planting, plus a whole lot more.
Contained inside an attractive 3-
ring binder are nearly 40 publica-
tions from the Pennsylvania Game
Commission, Cooperative Extension
Service, Bureau of Forestry, and
the PFA. The PFA has compiled
and organized this wealth of infor-
mation into a single package. It
would be an invaluable reference
for all landowners, especially those
who want to begin managing their
forestland:
‘Copies are available from the
PFA for the price of $13.25, plus
$1.50 for postage and handling, The
address is: Pennsylvania Forestry
Association, 410 East Main Street,
Mechanicsburg, PA 17055.
heads
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Rt. 309, Tunkannock, Pa.
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Tues.-Fri.
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DALLAS SCHOOLS
May 8 - 14
WEDNESDAY - Derby dog on
roll, (plain or w-sauce), baked
or juice. Bonus: Derby Delight. Or,
grilled cheese sandwich or freshly
made pizza.
THURSDAY - Chilled fruit salad,
baked lasgna w-meat sauce, tossed
garden salad w-Italian dressing,
crispy garlic bread, blueberry cob-
bler, choice of milk or juice.
(Mother's Day luncheon, Intermedi-
ate, West., 3rd, 4th grade;
Ms. Zezza, Mrs. Klick classes only
and all 3rd grade.
FRIDAY - Tuna bagel melt,
golden corn kernals, choice of milk
or juice. Bonus: Vanilla pudding
baked pizza.
honey sauce, tator tots, choice of
milk or juice. Bonus: Celery sticks
w-peanut butter dip. Or: Triple
decker PB&J w-vegetable soup, or
freshly made pizza.
TUESDAY - Open faced hot
turkey sandwich w-cranberry sauce,
garden mixed veggies, choice of
milk or juice. Bonus: Chocolate
brownie. Or: Juicy cheeseburger w-
lettuce leaf or, freshly baked pizza.
LAKE-LEHMAN SCHOOLS
May 8:-14
Senior High
Free Arm
Model
FA602
$1799
w/Portable Case
WEDNESDAY - Veal parmesan,
buttered noodles, honey buttered
carrots, Italina bread- butter, pears,
milk.
THURSDAY - Hamburg ‘bar-b- -q,
cobbler, milk.
FRIDAY - French bread pizza,
tossed green salad, ‘potato chips,
fruit cup, milk.
MONDAY - - Steak hoagie, sliced
cheese w-peppers and onions, hash
brown oval, pineapple tidbit, cookie,
milk.
TUESDAY - Ham or chicken patti
on bun, candied sweet potatoes,
buttered peas, chocolate pudding,
milk. '
Junior High & Elementary
WEDNESDAY - Veal parmesan,
buttered
ian bread-butter, pears, milk.
THURSDAY - Hamburg gravy,
mashed potatoes, carrots, Parker
House roll-butter, cherry cobbler,
milk. ‘
FRIDAY - French bread “pizza,
tossed green salad, poate chips,
fruit cup, milk.
MONDAY - Cheeschara! on bun,
hash brown oval,
peaches, milk. ROSS: FIELD DAY.
TUESDAY - Ham patti on bun,
candied sweet potatoes,
peas, chocolate pudding, milk. -
BRINE Wg
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