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These two
share the
cooking
By CHARLOT M. DENMON
Staff Correspondent
Leonard and Jean Groboski of
Goss Manor, Dallas, share the cook-
ing duties in their home. Leonard
likes to hunt and fish and always
prepares any game or fish that he
brings home. He also enjoys barbe-
cueing on the grill during the warm
weather and has done steaks, chops,
kielbasi, spareribs, chicken and also
a 12-1b. stuffed turkey on the char-
coal grills.
Jean prefers preparing special
entrees for dinner such as breaded
pork chops or pepper steak, whether
for just the two of them or family
and friends.
The Groboskis have two daugh-
ters, Sherri, married and living in
Brunswick, GA, and Nancy, who
recently moved to West Chester,
where she is food service director at
a large nursing home.
Leonard and Jean moved into
their home in Dallas 25 years ‘ago
this past June. Both are members of
the Daddow-Isaacs American
Legion, Leonard on the board of
directors, and Jean a member of
member of the Back Mountain
Mercy Center Auxiliary.
Leonard, who is an iron worker,
enjoys hunting and fishing when he
has the time. Jean does crewel
embroidery and has won several
prizes for her entries in the Luzerne
County Fall Fair. She also collects
miniature furniture and furnishes a
large doll house with it. She also
decorates the exterior of the house
appropriately for the holidays.
At least once, and most times
twice, each year they visit their
daughter, and her husband in
Brunswick, GA.
Leonard shares two of his favorite
recipes with Post readers this week
as does Jean. The BABA recipe
givien by Leonard was one given
him by his mother and is just as
delicious cold or hot. His fish recipe
is a favorite with everyone, who has
tasted it. Jean’s Pepper Steak is a
favorite of both family and friends
and one she enjoys preparing. For
those who eat pork, we recommend
trying Jean’s Breaded Pork Chops,
advanced, if desired.
The -Groboski’s enjoy: having
friends in for dinner, then sitting
around the bar in their family room
talking about various vacations and
their families.
WHITE FISH FILLETS
(Blue Gill, Perch or other)
1% c. all purpose flour
1 T. baking powder
1t. salt
2 eggs
1 c. milk
2 T. onion flakes
Ys t. sweet basil
Measure, mix and sift dry ingredi-
ents into a mixing bowl. Beat eggs
flour, pour in liquid and mix, work-
ing from middle till all flour is
blended in and mixture is smooth.
Dip fish in batter and deep fry until
fish is brown. :
BABA
4 1g. or 6 med. potatoes
11g. onion
1t. salt
Talking food
Dallas Post/Charlot M. Denmon
1% t. baking powder
3 T. flour
3 eggs, beaten
Ys c. bacon grease
Grate potatoes and onion, beat
eggs. Mix all ingredients together,
put in loaf pan and bake at 350
degrees for one hour or until loaf is
crispy. Slice and serve hot or if
desired, may be sliced cold, fried
and served with eggs.
BREADED PORK CHOPS
6 center cutpork chops, % in. thick
Nabisco cracker meal
2 eggs
Dash salt & pepper
2 T. milk
Dip each chop into cracker meal,
egg, then again in cracker meal.
While doing this heat two cups of oil
in large skillet. Fry pork chops in
skillet until brown on both sides.
Remove to paper toweling to drain.
Reserve oil in which chops were
fried. Put chops into baking pan to
fit six chops and bake at 350 degrees
for 45 minutes, turning them after
20 minutes. If desired chops may be
prepared in advance but baked
Weis Markets, Inc., in a continu-
ing effort to provide information for
the customer, will be introducing
Painters
schedule
exhibit
The Cider Painters of America
will exhibit approximately 260 mini-
ature paintings at the College Mis-
ericordia Art Gallery through
Friday, July 12. A reception will be
held on the opening night from 7 to 9
.m.
: Founded in 1983 in Dallas, the
Cider Painters of America were
inspired by the Whiskey Painters of
America and the Scotch and Water-
color Society. The Whiskey Painters
of America originated from the
Work Projects Administration of the
Depression era which provided jobs
for artists. During their free time,
the artists would meet at bars and
paint miniatures while enjoying the
company of fellow painters and
liquid refreshment. The group
would continue to paint until the last
member fell off the bar stool. How-
ever, today the Whiskey Painters
are much more serious about their
work.
Group Bus Tour
August 7
7 Nights Lodging
Ohio State Fair
ADULT ...ccceevececncnneces $419
DEPARTS FROM:
WILKES-BARRE ..... 829-1232
TUNKHANNOCK .. 836-6313
THIS IS A
Hetameigon
COMMUNITY
Let us welcome you!
Phone 675-2070
CHILD(2-17) .ccececececcee $279
MONTROSE ......... 278-3404
‘‘Safetypup’’ messages on Weis
Quality Half Gallon Homogenized
Milk Cartons this week. The safety
message program is Weis Markets
third effort in joining the nationwide
project to solve the problem of
abducted children. It is hoped that
the milk carton will provide a
greater exposure to the messages
and parents will take this opportun-
ity to review the ‘“Safetypup” mes-
sages with their children.
‘“‘Safetypup’’ says, “Report to
your parents or a trusted adult at
once, any stranger who tries to lure
you away with gifts like money,
toys or pets or anyone who asks you
to keep a secret.” This message
along with 3 other similar ones will
be appearing on approximately 80,-
000 half gallon cartons of Weis
Quality Homogenized Milk distrib-
uted weekly in Pennsylvania, Mary-
land and West Virginia.
Earlier this year Weis Markets
introduced the missing children pro-
gram on its milk cartons. The
second phase, in place now, features
eight missing children pictures
monthly on the Good Neighbor Mes-
sage center found in Weis Markets
throughout the chain.
Kitchens
and Voaiths
Rt. 309, Tunkannock, Pa.
SHOWROOM
HOURS
Tues.-Fri.
10-5
Sat. 10-2
Closed:
Sun. & Mon.
Bring in your room measure-. + 7117
ments for a quotation...or call 836-
for shop-at-home appointment. 6801
We're the people who care...
about you and your home.
before serving.
PEPPER STEAK
2 lbs. boneless beef round steak 1’’-
115” thick
3 T. cornstarch
1 t. monoglutamate
Y4 c. soy sauce
5 T. vegetable oil
2 med. green peppers, cored, seeded
and cut in 4” length strips
2 med. onions
11-2 c. hot beef broth
Trim steak of excessive fat and
place in freezer 15 minutes to make
slicing easier. In medium mixing
bowl, combine sugar, cornstrch,
monoglutamate, soy sauce and 1 T.
oil. Mix until smooth. Slice steak
across grain diagonally in thin
strips, add to soy sauce mixture and
stir well to coat. Heat two table-
spoons oil in skillet or wok, add
peppers and onions and stir fry
three minutes or till crisp and
tender. Remove to warm platter.
Add remaining oil, heat until hot
and add meat. Stir fry quickly about
three minutes or until meat loses its
pink color. Gradually add broth and
bring to boil, stirring till smooth
and thickened. Add pepper and
onions just to meat. Season with
additional soy sauce, if desired.
Serve over rice or with Chinese
noodels. Serves six.
The recent arrival of the newest
member of your household is the
perfect time to arrange for a WEL-
COME WAGON call.
I'm your WELCOME WAGON rep-
resentative and my basket is full of
free gifts for the family. Plus lots of
helpful information on the special
world of babies.
Call now and let's celebrate your
baby.
675-0350
eam ign.
Ice cream
By CHARLOT M. DENMON
Staff Correspondent
Sesame Street’s Big Bird was on
hand to meet children and adults
both at the Grand Opening of Hill-
side Farms Inc.’s Ice Cream Store,
Saturday, June 29, from noon to 4
p.m.
Free helium balloons were given
to the children and there were free
carnations for Moms as Owners and
Managers Will and Frank Conyn-
gham and their staff served fresh,
“homemade” ice cream, cones and
sundaes, shakes, floats and ice
cream sodas to the customers.
“We're unique in that we are the
only ice cream parlor in this area,
who raises the crops to feed the
cows, who give the milk from which
we make our ice cream,” said Will
Conyngham. “Our slogan could be
“From corn to cow to cone,” he
said humorously.
The statement is true, however,
for the Conynghams do exactly that
— raise crops to feed their many
heads of cattle which give the milk
they use in making ice cream and
their whipped cream used in top-
ping.
The large, airy ice cream parlor
with green tile matching the abun-
dant green foliage and trees, cus-
tomers can view through the ceiling
to floor windows, has light oak
furniture with butcher block tops on
the tables. The floor is inlaid with
color-coordinated tile-type covering.
A large rare copper beech tree
highlights the scenic rustic view
from the window. No artist could
paint a view more beautiful than the
landscaped gardens of Hillside
Farms bordered by the tall trees of
surrounding hills.
Sitting at one of the tables, lei-
surely eating a sundae while watch-
ing ducks walking around or admir-
ing the beauty of plants and flowers
increases the pleasure of eating the
delectable ice cream.
Customers have 34 flavors from
which to choose for either cones or
dishes, sundaes, shakes or floats.
There are 19 different toppings and
Oscar Smith
. Company
parlor
the special for this week is ‘“White
Lemon Ice” with fresh strawberries
and mint, a dish for a king or a
queen.
Apple strudel, chocolate peanut
butter, cherry cheesecake, orange
chocolate, cherry chocolate, and
Oreo are among a few of the most
popular flavors of ice cream. Adults
favorite toppings are hot fudge,
walnut and strawberry. The kids
favorites are sprinkles and choco-
late candy. But there are many
others to try and don’t hesitate-“try
them, you’ll like them’.
Ice cream to go — try Will and
Frank’s handpacked pints or quarts,
or the pre-packaged in French
vanilla, Oreo, butter pecan, cherry
vanilla, or chocolate, to name only a
few. Or why not stop every day and
try a different flavor? Surprise your
palate!
The cafeteria-style service keeps
everyone moving, eliminating long
waits to be served.
Only a few minutes away from
the Memorial Highway, along Hill-
side Road, half mile exactly; and
from Wyoming Valley, just a short
jaunt over the Cross Valley
Expressway.
The hours are 8 a.m. to 9:30 p.m.
daily, Monday through Sunday for
the summer, a convenient time for
everyone.
Women meet
Alderson United Methodist
Women held their June meeting on
Thursday evening at the home of
Arnold Garinger.
Present were Mabel Ackerman,
Doris Anderson, Anna Austin, Mar-
guerite Cauda, Ann Coulton, Amelia
Davis, Mildred Garinger, Esther
Grey, Alice Holdworth, Helen Hun-
singer, Rev. Wm. Kennard, Sally
Kennard, Hilde Leinthall, Lucy
Manusky, Darla Marsh, Dorothy
Marsh, Betty Mintzer, Eleanor Put-
erbaugh, Elsie Rauch, Ethel Roden,
Bernie Stine, Peg Truska, Rev. and
Mrs. Jacob Victor and Iva Wall.
Rev. Kennard closed the meeting
with prayer.
CARING
At
current and new patients:
services on:
Monday
Wednesday
Medicaid /DPA.
Gary M. Smith, M.D.
Joan Greulick, M.D.
(717) 298-2121
Rural Health Corporation of
Medical
Monday 8:30 A.M. - 6:30 P.M.
Tuesday 8:30 A.M. - 4:30 P.M.
Wednesday 8:30 A.M. - 6:30 P.M.
Thursday 8:30 A.M. - 6:30 P.M.
Friday 8:30 A.M. - 4:30 P.M.
FOR YOU
The
Dental
7:00 A.M. - 4:00 P.M.
7:00 A.M. - 4:00 P.M.
7:00 A.M. - 4:00 P.M.
7:00 A.M. - 4:00 P.M.
7:00 A.M. - 3:00 P.M.
8:30 A.M. - 4:30 P.M.
10:30 A.M. - 6:30 P.M.
Evan H. Thomas, D.D.S.
Mary Lynn Landes, D.D.S.
Martin D. McMahon, D.M.D.
(717) 298-2161
12
®
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