{
These two
Michael and Emily Burns are a
comes fo the culinary arts. There is
Emily’s forte is desserts while Mike
and later he cooked commercially
at the Greenbriar and at the Carou-
sel.
Michael’s specialties are Clams
Casino and Linguini with White
Clam Sauce, both favorite foods
among the Burns’ circle of friends.
Michael is a native of Minnesota
and Emily is from Wilkes-Barre.
The Burns family moved to the
Back Mountain at the time of the
1972 flood. They had just moved to
Forty Fort from Virginia when the
flood came. They didn’t have their
furniture and other household items
unpacked and, as a result, lost
everything. Thus, their move to the
Back Mountain, an area they both
like immensely.
Both of them are active in the
Dallas Fire and Ambulance Asso-
ciation. Mike is an assistant chief in
the fire company and Emily is a
member, past vice president and
past president of the Auxiliary.
They are the parents of three
children, Debbie, married and
living in Plains; Raymond, married
and living in Dallas; and Danielle,
at home, a junior at Dallas High
School.
Mike is an avid fisherman and
each year goes with a group of
friends to Canada, as well as fishing
locally at Harveys Lake, Lake Wal-
lenpaupack, and the river. He also
hunts for deer, ducks, wild geese
and wild turkey. He does some
photography as a hobby and in his
leisure time likes to read.
Emily finds taking care of her
time, but she also enjoys boating,
and reading romance literature.
The recipes Emily shares with
Cake. Mikes recipes are for Clams
Superbowl Party, and Linguini with
CLAMS CASINO
(100 Clams)
2 1g. green peppers
1 1g. whole bulb garlic
12 oz. olive oil
1 1b. bacon
Husband-wife team
Dallas Post/Charlot M. Denmon
Onion salt
Oregan
Parsley
15 oz. box Italian bread crumbs
In large bowl, finely chop and mix
garlic and green peppers. Add crab
meat, six ounce of olive oil and half
the bread crumbs. Slice enough
bacon in strips to cover 100 clams
(approximately 1x1’’). Brown bal-
ance of bacon, finely chop and add
to mixture along with four table-
spoons of bacon grease. Thoroughly
mix all ingredients (should be
moist, not dry); add balance of
bread crumbs using oil to keep
moist. Add one tablespoon oregano
and some parsley. Season with
garlic and onion salt to taste.
LINGUINI WITH WHITE
CLAM SAUCE
No. 303 can chopped clams
1 med bulb garlic
Imported olive oil (good brand)
Italian seasoning or Oregano
Onion salt or garlic salt
Drain clams, reserve fluid. Chop
garlic fine and sautee in olive oil.
Add clams, then broth and season to
taste. Serve hot with linguini.
Use No. 9 or No. 11 linguini
cooked ‘‘al dente”.
PISTACHIO DELIGHT
Crust:
2 c. Ritz crackers, mashed
1 stick oleo, softened
3 T. sugar
Mix ingredients together and pat
into 9x13” baking dish.
Filling:
25 oz. pkgs. pistachio instant pud-
2 c. milk
1 qt. vanilla ice cream
Beat for two minutes, add ice
cream, mix. Refrigerate till firm.
Serve with cool whip.
co 21) hr yet
BREUDES CHOCOLATE CAKE
134 c. flour
2 c. sugar
34 ¢. cocoa
11 t. baking powder
2 eggs
1 ¢. milk
% c. oil
2 T. vanilla
1% t. baking soda
1t. salt
1 c. boiling water
Mix together all ingredients
except boiling water. Beat for two
minutes then add boiling water. Stir
by hand until mixed. Batter will be
watery. Bake in tube pan in 350
degree oven for 30-35 minutes. Frost
with favorite icing. Icing flavored
with almond extract is delicious
with above cake.
Choices abound: from cones, bars
and sandwiches to delicate party
molds...from creamy ivory to rain-
bow-hued swirls to dusky choco-
late...from avocado flavor to
walnut. What is it? Why ice cream,
of course.
In the fourth century, B.C., Alex-
ander the Great enjoyed sipping ice-
chilled drinks. Marco Polo brought
already-ancient recipes for flavored
ices to Italy from the Orient in the
13th century. Ice cream may have
been first made by freezing milk
and honey, which was sometimes
in the United States was started by
a Baltimore dairy owner, Jacob
Fussell, in 1851. The advent of
electricity in the early 1900’s led to
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.
the development of mechanical
refrigeration and freezers.
Dairy foods are the primary
source of calcium in the American
diet.
Bring out those great summer
pork recipes for a new statewide
Pork Fest Recipe Contest with over
$350 in cash and prizes to be
awarded August 17, 1985 at the
Bavarian Summer Festival at Ed
Stoudt’s Black Angus Steak House,
Adamstown, Lancaster County.
The recipe contest is open to any
non-professional chef, 18 years of
age or older who is a Pennsylvania
resident. The recipe must serve a
minimum of four persons and use a
minimum of one pound of pork. The
meat used must be exclusively
pork. Recipes should be submitted
on 8% by 11-inch paper, typed or
neatly printed. Entrants should
include their name, address, tele-
hone number and a brief biography.
Entry deadline is August 1.
Prizes will be awarded to the top
six chefs. Top prize is $75 and a
dinnerfor two at Stoudt’s Black
Angus Steak House; second, $50;
third, $30; fourth, $20; and fifth and
sixth, $15. Several food prizes will
also be awarded.
Recipes will be judged by a panel
of pork connoisseurs, who will select
the top 10 finalists and two alter-
nates. The top contestants will be
required to bring their prepared
dishes to the Pork Fest on August 17
to compete for prizes. Judging will
take place between 3-4 p.m.
Announcing the winners will be Kaz
of Kaz and the Mischief Makers,
who will be on-stage performing at
the festival from 3-7 p.m. ‘‘Span-
ferkl Vom Spiess or young roast pig
on a spit, will be presented for
inspection of the audience prior to
selection of winners,” said Stoudt.
Evening entertainment will be The
Binovec Band, performing from 8
p-m. until midnight.
Entry forms may be picked up at
Ed Stoudt’s Black Angus Steak
House, or write for forms and con-
test rules: Pork Fest Recipe Con-
test, Pennsylvania Meat Marketing
Program, Bureau of Markets, 2301
North Cameron Street, Harrisburg,
Pa. 17110-9408.
Girl Scouts take
part in program
Penn’s Woods Girl Scout Council
announces that they are participat-
ing in the Pennsylvania Department
of Education Special Milk Program
at their resident camp, Camp
Louise. Milk served to children
under the Special Milk Program is
served regardless of race, color,
sex, age, handicap or national
origin. There is no discrimination in
admissions policy, milk service, or
the use of facilities.
Any complaints of discrimination
should be submitted in writing
within 180 days of the incident to the
Secretary of Agriculture, Washing-
ton, D.C. 20250.
Group Bus Tour
August 7
2 Days Opryland Park
7 Nights Lodging
Ohio State Fair
ADULT ..ccecevesecennnceeee $419
DEPARTS FROM:
WILKES-BARRE ..... 829-1232
TUNKHANNOCK .. 836-6313
CHILD(2-17) .veveevevennnes $279
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30 %
SHORTS
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