She likes
to use her
creativity
By CHARLOT M. DENMON
Staff Correspondent
Karen Spudis of Dallas enjoys
cooking, especially any type of soup
or casserole or foods she can use
her imagination in preparing. Soup,
in particular, is Karen’s specialty
and she is always requested to
make vegetable soup for Dallas
Fire and Ambulance Auxiliary
affairs.
The former Karen Strazdus of
Dallas, she is a graduate of Dallas
High School and Empire Beauty
School. Having worked as a beauti-
cian since 1975, Karen accepted the
position of manager of Carol Car-
roll’s Beauty Salon, Memorial High-
way, Dallas in November, 1983.
She is active in the Dallas Fire
and Ambulance Auxiliary where she
served as secretary for two years,
vice president for one year and
president for a year.
Reading is her favorite leisure
time activity ,but she also enjoys
knitting and crocheting when she
has the time.
Karen likes to travel, but seldom
finds enough free time although she
has visited California several times
and also made a trip to Florida.
The many beautiful plants in her
home, including a blooming Christ-
mas cactus attest to the fact that
she has a green thumb.
When Karen's niece, Megan Shee-
han, comes to visit, Karen takes
time to teach her some of her
favorite recipes such as Celery, Nut
and Potato Loaf, Cauliflower
Medley, Vegetable Luncheon,
Potato Pancakes, Triple Layer Jell-
0 or Bread Pudding, recipes Karen
shares with this week’s Dallas Post
readers.
These recipes are easy to pre-
pare, nutritious and tasty as well as
economical and excellent for hot
summer days.
CELERY, NUT & POTATO LOAF
2 1g. stlks. celery
34 c. chopped nuts
3 c. mashed potatoes
3T. fat
1 egg
1t. salt
1s t. paprika
2 t. grated onion
Wash, cut in small pieces and.
cook the celery until tender in a
small amount of boiling salted
water. Drain off liquid, then add the
other ingredients to the celery in
order in which they are given.
Combine them carefully, pack in a
loaf in a greased bread pan and
bake in a moderate oven, 350-400
degrees for 35 minutes. Serve with
tomato sauce.
CAULIFLOWER MEDLEY
Cauliflower
Red onion
Salt
Broccoli
Mayonnaise
Pepper
Cut cauliflower, broccoli and red
onion into bite size pieces. Toss with
enough mayonnaise to moisten well,
add salt and pepper to taste. Let
stand in refrigerator overnight.
VEGETABLE LUNCHEON
1 1b. kidney beans
1 c. diced carrot
1 green pepper, chopped
11g. onion
2 c¢. cooked tomatoes,
canned
1 c. rice
1% doz. 1g. mushrooms
Soak the beans in cold water
overnight; drain and cook in boiling
water slowly for about four hours. A
ham bone or piece of bacon cooked
with them adds to the flavor. Drain,
add carrot, pepper,tomatoes and
thin slices of onion. Simmer until
tender. Boil rice separately in
salted water, drain and add to
vegetables. Garnish with sauteed
green peppers and mushrooms.
fresh or
ARE
(OOREETINeERR IONE roman TRE Easel
Lending a hand
POTATO PANCAKES
3 c. grated potatoes
2 eggs, well beaten
1% T. flour
14 t. baking powder
1t. salt
t. onion juice
Pare large potatoes and cover
with cold water. Let stand 12 hours.
Pour off water and grate potatoes.
Drain well, add eggs and mix
lightly. Stir in remaining ingredi-
ents. Drop from tablespoon onto hot,
well-greased skillet and brown both
sides. Serve with applesauce or sour
cream.
+Fluffy-Use six eggs, add beaten
egg yolks to grated potatoes. then
add remaining ingredients and fold
in stiffly beaten egg whites last. Fry
as above. Reckpe makes 12 pan-
cakes.
TRIPLE LAYER JELLO-O MOLD
1 pkg. (3-0z.) Jello-O gelatin, orange
flavor
1 c. boiling water
1 c. cold water +
Yy t. almond extract (optional)
1 c. fresh, frozen or canned, drained
sliced peaches
2 c. cool whip
+Or use peach syrup and water to
make 1 cup
Dissolve gelatin in boiling water.
Add cold water and almond extract.
Chill until slightly thickened, about
1-13, hours. Measure one third cup,
pour into 9-0z whipped topping con-
tainer or 4-cup mold and chill five
minutes. Measure 34 cup . gelatin,
blend into 1% cups of the whipped
topping and carefully spoon into
container and chill about five min-
utes. Add peaches to remaining
gelatin and carefully spoon into
container. Chill four hours or over-
night. Dip container just to rim in
warm water for 20-30 seconds;
unmold. Garnish with remaining
topping and additional fruit if
desired. Makes 8 servings.
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BREAD PUDDING
2 c. stale bread
1 gt. milk
Ys t. salt
Y ¢. raisins, optional
2 eggs
% c. sugar
1 t. vanilla
Soak bread in milk until it is soft,
then mash it fine. Heat together
until nearly boiling. Beat the eggs
until light and add to them the
sugar, salt and vanilla. When well
mixed, stir this into the bread and
milk, pour the whole into an ear-
thenware baking dish, set in a pan
of water and bake in a slow oven
(250-350 degrees).
Chocolate Bread Pudding - Melt
two squares of chocolate over hot
water and add this to the soaked
bread and milk.
SUPPORT THOSE
THAT ADVERTISE
IN
THE DALLAS POST
Although more than 250,000 state
senior citizens will be getting new
PACE (Pharmaceutical Assistance
Contract for the Elderly) identifica-
tion cards in the next few weeks to
replace cards which expire June 30,
officials estimate that another 20,000
have not yet submitted renewal
applications.
“They stand to lose their PACE
benefits beginning July 1 if they
don’t renew their cards as soon as
possible, a PACE official said.
“Applications for renewing these
cards were sent earlier this year to
every senior citizen who got a card
last year,” according to PACE
director Howard Roath.
“These applications were simpli-
fied versions of the original applica-
tion. People had only to fill in their
income status, sign it and return it
in the preaddressed envelopes,’’
Roath said.
Last year, more than 297,000
PACE ID cards were issued. The
number of renewals is expected to
be less because of attrition--that is
people have died and others have
moved out of state and are no
longer eligible.
“However, some people who were
issued cards last year,” Roath said,
“have either forgotten to renew
them, or have lost the renewal
application forms.” If the form has
been lost, a replacement can be
obtained by calling the program’s
toll-free hotline, 1-800-225-PACE.
June 30 also marks the end of the
first year of the PACE program
which helps Pennsylvania residents
over age 65 to meet the high cost of
medicine.
Through PACE, the $100 million a
year Lottery-funded program,
single seniors earning less than
$12,000 and couples earning less
than $15,000 can purchase medi-
cianes ordered by their doctors for
as little as $4 per prescription. The
Lottery fund plays the balance.
To date, some 376,000 seniors have
registered for PACE. Those who
were enrolled after January this
year won’t have to renew their
PACE identification cards until next
year. But those who signed up
during 1984 must have new cards by
July 1, 1985.
Host
families
sought
Host families are being sought for
high school students from Sweden,
Norway, Denmark, Finland, Hol-
land, Belgium, Switzerland, Ger-
many, France, Italy, Spain and
Australia for the school year 1985-
86, in a program sponsored by the
American Intercultural Student
Exchange (AISE.)
The students, age 15 through 18,
will arrive in the United States in
August 1985, attend the local high
school, and return to their home in
June 1986. The students, all fluent in
English, have been screened by
their school representatives in their
home countries and have spending
money and medical insurance.
Host Families may deduct $50 per
month for Income Tax purposes.
AISE is also seeking American
high school students age 15 through
17, who would like to spend a high
school year or a semester in Aus-
tralia.
Families interested in either pro-
gram should call toll free: 1-800-
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