.> Mr. and Mrs. Charles Riegel, Jr.
of Reston, Va., announce the birth
«of a daughter, Allison Marie, born
sJune 4, at Fairfax Hospital. Allison
.is the Riegel’s first child.
* Mr. Riegel is the son of Sally
| Donations
| are listed
The first of the Ham ’n Yegg
checks have been received. They
are being listed here alphabetically
on the day received: :
Mr. and Mrs. Robert S. Miller,
Mrs. Robert E. Shortz, Frank Tow-
nend, Mr. and Mrs. Bruce S.
Davies, Jr., Mr. and Mrs. Harold
Davis, Dr. and Mrs. C.W. Koehl,
Homer B. Moyer, Mrs. Abram Nes-
bitt, II, Mr. and Mrs. Stewart Pier-
son, Mr. and Mrs. Robert Voelker,
Jim and Jean Alexander, Mr. and
Mrs. Philip Ansilio, Jonathan Bales-
ter.
Also, Robert Casper, Hans and
Diana Dreher, Dominic Fino,
George and Irma Jacobs, Mr. and
Mrs. Richard Maslow, Charles H.
Miner, Jr., Ralph and Ruth Nobel,
Howard and Joan Nusbaum, James
and Alberta Oliver, Dr. Marshall U.
Rumbaugh, A. Dewitt-Smith, Albert
H. Aston, Frank C. Castellino, John
Mrs. John f. Ennis.
Also, Mary Evans, Mr. and Mrs.
Welton Ferrar, Marcus F. Hoz-
empa, Dr. Stanley B, Kay, Thomas
H, Kiley, Richard F. Laux, Robert
N. Opel, II, Vern E. Pritchard,
William A. Runner, Jr., Mr. and
Mrs. Bruce Slocum, Dr. and Mrs.
Stephen tillman, Dr. and Mrs. Stan-
ley Ushinski, Philip Zachary.
Also, John J. Bourke, Dr. and
Mrs. Michael Bucan, John N. Cony-
gham, 3rd, Mrs. T.J. French, Dr.
Gene F. Haring, Mildred B. Kear,
Dr. Clinton J. Lehman, Samuel F.
Rhodes, III, Mr. and Mrs. J.C.
Thomas, Jr., Mr. and Mrs. William
J. Umphred, Mr. and Mrs. Frank
Bevevino, Mr. and Mrs. Frank Pac-
zewski, Mr. and Mrs. Richard M.
S
Fulginiti of Harrisburg and Charles
Riegel of Lancaster, former resi-
dents of the Back Mountain.
Charles, Jr., graduated from Dallas
Senior High School and University
of Pittsburgh, with a B.S. in com-
puter science.
Ross, Jr., Russell B. Stone, Mr. and
Mrs. Edward Wildes.
Cooks
, (Continued from page 1)
“When we prepare a Mexican
dish and take it to a covered dish
supper or similar affair, we find we
‘usually bring most of it home with
iS. The people in this area do not
Seem to savor hot, spiced foods,”
said David.
“: Although Sabra is not overly fond
of cooking, she does enjoy hand-
crafts and needlework. She recently
made a baby quilt and has been
doing some cross-stitching. She
likes all Kinds of crafts and is
fascinated by the many places in
the local area,
+: Sabra was more than pleased on a
recent trip she and David made to
Lancaster where there were so
many craft shops — so many she
didn’t know where to start. Both she
and David found the Amish people
and their way of life fascinating.
£ “It’s one thing to read about
them, but entirely different when
you actually see them,” said Sabra.
#! The Pastor spends so much of his
fime in the various phases of his
position he has very little leisure
time. He likes to play golf when he
has the time, enjoys auto racing and
most other sports as a spectator. He
also enjoys reading, most of it
related in some way to his profes-
sion.
‘Sabra ‘has two favorite recipes
which she prepares quite often,
Sauerbraten and Lasagna. The
Sauerbraten she shares with this
week’s Dallas Post readers, ‘the
Lasagna she did not since she said
she felt she us2d too many short
«cuts.
The pastor shares two recipes
with readers, recipes he finds most
of the Penley’s dinner guests have
«enjoyed. These are Broiled Lemon
2Sole with Parsley Butter and
«Braised Liver Henderson.
% He said of all the recipes he has
stried while preparing liver, he finds
‘this recipe to be the best. The recipe
{published below will serve four but
fit can be doubled if one wants to
‘prepare for eight people. The
«Broiled Sole recipe will serve two
*but it also can be doubled if you
be sure to call
| WeneMigon
Phone 675-2070
The Most Famous Basket
: in the World® ;
4-1b. beef rump roast
1 ¢. dry rose’ wine
Ys ¢. cider vinegar
3 large onions, sliced
2 stalks celery, sliced
1 clove garlic
2 whole allspice
3 to 4 whole cloves
1T. salt
% {. pepper
3 T. flour
3 T. water
1c. crushed gingersnap cookies
Trim roast of all excess fat. In
large bowl, combine all ingredients
except roast, flour, water and gin-
gersnaps; stir well. Place roast in
marinade with fat side down;
refrigerate overnight.
Pour vegetable marinade into
crock pot. Place marinated roast in
crock pot with fat side up. Cover
and cook on low setting for 8 to 12
hours.
Thirty minutes before serving,
remove roast and turn to high
setting. Make a smooth paste of
flour and water; stir into crock pot
with gingersnaps. Cook and stir
until thickened. Slice roast and
return to gravy for serving. Makes
six to eight servings (about 3%
quarts). :
BROILED LEMON SOLE
WITH PARSLEY BUTTER
1 8-0z. sole filets
4 T. butter
Salt to taste
Butter:
4 T. butter, softened
1 T. parsley, chopped
Ys t. cayenne pepper
1T. lemon juice
1 clove garlic, crushed
Heat broiler to moderate temper-
ature. Season sole on both sides and
brush with parsley butter. Brush
broiler rack with butter. Begin
cooking skin side uppermost 3
inches away from heat. Cook for 3
minutes on skin side. Then, turn and
brush with butter again. Cook 1
minute longer (until slightly
browned).
Butter: Add all ingredients to
softened butter. Roll in greaseproof
paper to form long roll 1 inch in
diameter. Put in refrigerator until
ATTENTION!
Back Mountain
Community
Organizations
firm. Cut in thin slices and place on
fish just before serving. Makes 2
servings.
BRAISED LIVER HENDERSON
1 1b. calves liver
2 mega. onions
Y% c. butter
1 c. dry red wine
Ys c. chopped parsley
1 bay leaf
1 sprig thyme
1 c. flour
1t. salt
Ground black peppercorns to season
1 clove garlic, crushed
1» c. water
Slice liver finely and coat with
flour. Slice onins % inch thick.
Preheat oven to 350 degrees. Brown
onion in butter in casserole with
crushed garlic. Dot with butter, add
wine, parsley, bay leaf, thyme, salt,
pepper and water. Cover and bake
at 350 degrees in oven for 30 min-
utes. Shallow fry floured liver slices
quickly (to color only), lay them on
top, cover, and bake 10 minutes at
same heat, basting 2 or 3 times with
red wine mixture. Remove cover,
bake further 5 minutes, then serve.
Makes 4 servings.
A
By
Ralph
Lauren
ASUAL
"i MAN
UNITED PENN PLAZA
KINGSTON
Daily 10-5
& Thurs. ‘Til 8
PHONE (717) 283-2125
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Resident is
graduated
Dr. Christine A. Connery-Phillips,
daughter of Mr. and Mrs. James
from Medical College of Pennsyl-
vania, Philadelphia, with a degree
of Doctor of Medicine.
Dr. Connery-Phillips is a magna
cum laude graduate of College-Mis-
ericordia, Dallas, with a B.S. degree
in Biology.
She will begin her residency in the
field of Internal Medicine at Lan-
kenau Hospital in Philadelphia.
She is married to Todd E. Phillips
a medical student at Jefferson Med-
ical College in Philadelphia.
PHILADELPHIA CARPETS
ELPHIA CARPETS
PHILADELPHIA CARPETS
Harriet Wenner McGeehan of
Hazleton will be the speaker at the
graduation banquet of the Leader-
ship Wilkes-Barre Class of 85 par-
ticipants June 13, 7 p.m., at the
Woodlands, An Inn, Wilkes-Barre.
This will be the fourth “class” of
men and women to go through the
intensive 10-month training pro-
gram in community leadership.
Upon the graduation of this group,
program - most of them contribut-
ing to the organizations of the area
by service on boards, participation
in campaigns and as volunteers.
The women and men who will be
honered as this year’s graduates of
Leadership Wilkes-Barre are as fol-
lows: John Benavage, Nate Boring,
Rita Brody, Donald Dodson, Kerry
Freeman, James Golden Jr., Mau-
reen Harkins, Marsha Howes, John
Ianotti, William Klaips, Walter Kle-
paski Jr., Robert Kocher, Howard
Levinson, Jacqueline McHale,
James Mileski, Eric Olsen, John
Pliska, Frank Rinkevich, John
Ruckno, John Shank, Harry Sear-
gent, Dr. Richard Somma, Sharon
Ward, Barbara Wedemeyer, Joyce
Wise and James Zaroda.
Group Bus Tour
August 7
Air Force Museum and
ADULT 000000000000 0000000000 $419
DEPARTS FROM:
WILKES-BARRE ..... 829-1232
TUNKHANNOCK .. 836-6313
7 Nights Lodging
Ohio State Fair
Much More!!
CHILD(2-17) ...ceceveeenees $279
MONTROSE ......... 278-3404
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