W
CEA
Bergevin family
By CHARLOT M. DENMON
Staff Correspondent
Preparing dinner in the John Ber-
gevin home in Dallas is no problem
for there is not one, not two, but
three talented cooks. John Ber-
gevin, his wife Arlene, and John’s
mother, Sophie, each have their
special culinary talents and each of
them contribute toward preparing
meals.
Arlene does the basic weekday
cooking, Sophie makes noodles,
pierogies, and good old-fashioned
Polish foods and bakes delicious
cakes. John takes over on weekends
and holidays and specializes in
gourmet cooking.
It is only natural that he enjoys
trying new ways of preparing fish
since he is an avid fisherman, both
fresh water and deep sea fishing,
and also likes eating it. He also
likes gardening and every year
plants a large garden. The Bergev-
ins and their five daughters enjoy
the fresh vegetables during the
summer and John and his mother
can or freeze many of them to have
for the winter.
Born in Plymouth, John moved to
Trenton, N.J., with his parents
when he was 12 years of age. It was
there that he met Arlene while he
was working in the Data Processing
Center. Later, when the Processing
Center relocated in Paramus, N.J.,
the Bergevins were transferred
there and after that to Wilkes-Barre
where John is now Branch Manager
for the Customer Support Branch of
the Data Processing Center there.
In 1971, the Bergevins moved to
Dallas from Kingston and say they
have found the Back Mountain the
ideal area to raise their five daugh-
ters. Only two are still at home,
Corrine, junior at College Misericor-
dia, and Larisa, junior at Bishop
O'Reilly High School. Two years
ago, John’s mother returned from
San Antonio, Texas, to make her
home with her son and daughter-in-
law.
Arlene is employed at Gino’s Shoe
Store, Dallas, where she enjoys
)
made since coming here from her
native city of Trenton.
It is John, who shares several of
his favorite recipes with Dallas Post
readers this week. The Colorful
Catfish recipe is a favorite of the
entire family and also their friends.
Served over cooked rice, it is suita-
ble for any occasion. You haven't
tasted Fish Chowder until you taste
the chowder prepared by John, and
the Chicken Lo Mein can be found
cross country in Chinese restau-
rants, where: it is served as a main
dish. “Lo” means toss and ‘mein’
means ‘‘noodles.’” This chicken dish
is tasty, nutritious and low in calo-
ries. Try one or try all four-you’ll
realize why they’re gourmet dishes.
COLORFUL CATFISH
(Or other fish fillets)
2 Ibs. catfish fillets (skinned),
orother fillets, fresh or frozen
1t. salt
Dash pepper
5-1 ¢. thinly sliced green onions and
tops
Yc. catsup
2 T. oil
2 T. dry white wine (optional)
Thaw frozen fillets. Cut into serv-
ing size portions and place skinned
side down in a well-greased baking
dish, 12x7%x2’’. Sprinkle fish with
salt and pepper. Spread onion over
fish and top with lemon slices.
Combine remaining ingredients and
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pour over fish. Bake in moderate
oven (350 degrees) for 25-35 minutes
or until fish flakes easily when
tested with fork. Serves 6.
STEAK TOSS WITH SHRIMP
1%, 1b. round steak
1-2 med. size onions
1 green pepper
Several stalks celery
3 carrots
8 oz. fresh mushrooms or 6-0z. can
sliced mushrooms
1 clove garlic
About an hour before dinner, cut
steak against the grain into long
strips. Cut up onions, pepper, celery
and carrots in long thin strips. Slice
fresh mushrooms, chop garlic fine.
Heat two tablespoons oil in wok or
large skillet; stir toss meat strips to
brown on both sides. Add onions,
pepper, celery, carrots, mushrooms
and garlic, stir-toss until glazed.
Add half cup water, cover skillet or
wok and steam for 10-15 minutes.
Don’t boil.
Add three tablespoons soy sauce
stirred with one tablespoon corn
starch, one beef bouillon cube and
one half to one cup water. Stir and
toss thoroughly for one minute, then
add half pound peeled shrimp and
cover. Cook until shrimp are pink
and tender. Do not overcook shrimp
at this stage. Stir lightly and serve
over homemade noodles, Chinese
egg noodles or cooked rice.
COOKED RICE
Chop up a little onion and saute it in
two tablespoons butter. Then add
one cup raw, long grain rice and
stir until all the grains are coated.
Add two cups chicken stock, bring
to a boil, stir and cover with a lid.
Reduce heat and cook 16-18 minutes
without uncovering.
FISH CHOWDER
1% c. cooked chunks of fish
5 c. diced celery
2/3 c. diced onions
Y, c. diced green pepper
2 T. butter
1 c. corn, cut from cob, or frozen
2 c. diced potatoes
Y c. diced carrots
Yc. finely chopped mushrooms
Vy c. crisply cooked bacon bits
2 hard boiled eggs, chopped fine
1t. salt
Room dedicated
The Idetown United Methodist
Church will dedicate the newly
repaired and furnished Kreidler
Room, on Aug. 4 at 10 a.m. during
the morning worship service.
Mrs. Helen Irene Kreidler was
born in Lopez on Oct. 28, 1903 and
passed away on Marcy 23, 1985.
A fund, in her memorby, has been
established by Mr. Paul and Better
Parrish (daughter) of Idetown.
Oversight of the project was under
the auspices of Mr. Reginald Beck
of Oak Hill, Idetown, and was com-
pleted within a three month period
of time, and was fully renovated
uner his direction.
THOMAS
PRODUCE STAND
Opposite Natona Mills
Dallas-Harveys Lake Hwy.
Sweet Corn
$1.50 Dozen
Pickles & Dill
& Garlic
Pepper and garlic salt to taste
2 T. minced parsley
1 t. dill weed
1 T. lemon juice
14 t. fennel (optional)
2 c. fish broth or water
1 c. light cream
Paprika
Saute celery, onion and green
pepper for seven minutes in the
butter in a large saucepan. Add all
other ingredients except the fish,
cream and paprika. Use water if
fish broth is not available. Mix and
then bring to a boil. Cover and
simmer for 20 minutes. Test the
vegetables. If they are tender, add
more salt and pepper if necessary.
Add fish and cream, bring just to
boiling point, simmer lightly for
about 10 minutes and serve, sprinkl-
ing with paprika. Serves 6.
CHICKEN LO MEIN
2 whole 1g. chicken breasts cut in
half
3 T. soy sauce
1 T. cooking or dry sherry
2 t. cornstarch
1 8-0z. pkg. linguini
Ys c. salad oil
% 1b. mushrooms, sliced
Y4 1b. Chinese pods or
1 6-0z. pkg. frozen Chinese pea pods,
thawed >
2 green onions, cut into 2 in. pieces
11g. red pepper, thinly sliced
1% ¢. water
1 t. instant chicken flavor bouillon
About 45 minutes before serving
with a knife held in slanting posi-
tion, almost parallel to cutting sur-
face, slice across width of each half
chicken breast into 5 inch thick
slices. In medium bowl, mix sliced
chicken, soy sauce, dry sherry and
cornstarch; set aside. Prepare lin-
guini as label directs, drain. Mean-
while, in 12-in. skillet over medium-
high heat, in hot salad oil, cook
mushrooms, Chinese pea pods,
A family of cooks
responsibilities for the family.
green onions and red peppers, stir-
ring quickly and frequently until
tender-crisp, about 3-5 minutes.
With slotted spoon, remove vegeta-
bles to bowl.
In dripping remaining in skillet
over high heat, cook chicken mix-
ture, stirring quickly and frequently
until chicken is tender, about 2-3
minutes. Return vegetables to skil-
let, add water and bouillon, heat to
boiling, stirring to loosen brown bits
from bottom of skillet. Add linguini,
heat mixture thoroughly, tossing
gently to mix well. Makes 6 main
dish servings.
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Dallas Post/Charlot M. Denmon
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