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Alice Saporito
By CHARLOT M. DENMON
Staff Correspondent
Alice Saporito has plenty of expe-
rience when it comes to preparing a
variety of food and she has become
an expert at selecting easy-to-pre-
pare, economical but nutritious and
tasty recipes.
A resident of Kunkle, Alice has
been planning menus for her family
for years. With four children and a
husband, all of whom loved to eat it
was no easy task to prepare meals
to suit everyone’s taste.
MACARONI & CHEESE
11b. pkg. macaroni
Sharp cheese, sliced
Milk
Salt and pepper to taste
Cook macaroni in salt water until
tender, drain. In a baking dish or
pan, cover bottom with slices of
cheese; put in half of the cooked
macaroni, dot with butter and salt
and pepper to taste. Cover with
another layer of cheese. Place rest
of macaroni in dish but don’t fill to
the very top. Dot with more butter,
salt and pepper and cove with sliced
cheese. Cover with milk. Be sure to
cover cheese. Bake at 350 degrees
for approximately 45 minutes or
until golden brown. Use of salt is
optional.
FRUIT COCKTAIL CAKE
2 c. flour
2 c. sugar
1 t. baking soda
1t. salt
1 t. baking powder
2eggs
1 1b. can fruit cocktail
% c. brown sugar
% c. chopped nuts
Mix together all dry ingredients;
blend in eggs and juice from fruit
cocktail. Fold in the fruit. Sprinkle
top with brown sugar and nuts.
Pour into large cake pan or dish
(11x13x2), Bake at 350 degrees for
one hour.
BLUEBERRY PUDDING
2 c. berries
Juice of % lemon
3 c. sugar
4 t. salt
3 T. butter
% ¢. milk
1 t. baking powder
1 c. flour
Cream sugar, butter, add milk,
flour sifted with baking powder and
salt. Pour batter over berries in
baking dish. On top sprinkle 34 c
sugar and 1 T. cornstarch, then
pour 1 cup boiling water over it.
Bake at 350 degrees for one hour.
BROCCOLI CASSEROLE
2-10 oz. pkgs. chopped broccoli
1 stick margarine
% 1b. Velveeta Cheese
18 Ritz crackers (crushed)
Cook broccoli according to direc-
tions on package. Melt margarine in
casserole dish; mix broccoli, crack-
ers and cheese together. Save some
of the crackers for top. Bake at 350
degrees for 25 minutes. Fresh broc-
coli may be used if desired.
ZUCCHINI CASSEROLE
3 med. zucchini, diced
2 1g. onions, diced
2 c. (10 oz.) sharp cheese, shredded
1 c. Bisquick
% c. oil
4 eggs, beaten
34 t. salt, pepper and oregano
In greased casserole, fold in all
ingredients. Bake at 325 to 350
degrees for one hour.
Eating cake
Lisa Cavill
Dallas Post/Charlot M. Denmon
visiting her grandparents.
With the return of longer days and
warm weather comes an increase in
outdoor cooking. Ordinary foods
such as hamburgers, hot dogs and
many fresh vegetables experience a
renewed flavor thanks to an outdoor
grill.
One vegetable that tastes great
when cooked on the barbecue is
fresh mushrooms. Mushrooms
skewered on a kabob or ‘baked’ in
foil packets can add flavor and
testure to even the simplest of
barbecues. Best of all, they’re avail-
able year ‘round so you can enhance
your meals no matter what the
season. :
A favorite way to barbecue fresh
mushrooms is to toss them in chili-
seasoned butter or oil, wrap them in
a foil pouch and cook on the grill
until tender - ‘usually just a few
minutes. This simple combination is
delicious over steak, chicken, and
fish or alone as a side dish.
When purchasing fresh mush-
rooms, look for smooth, firm closed
caps. Mushrooms are sold in conve-
nient packages or loose in bulk
trays. Store them in the refrigera-
tor. If you’ve purchased them loose
or the package is opened, transfer
them to a paper bag in the refriger-
e O7% 1)
i!
come come
Al
ator to keep them fresher longer.
To clean, simply wipe them with a
damp cloth, soft vegetable frush, or
rinse quickly. Since mushrooms are
naturally porous, be careful not to
soak them in water or they could;
lose their testure and taste. )
MUSHROOMS BAKED
OVER THE COALS
Ys cup butter or margarine
1 large clove garlic, pressed
34 teaspoon chili powder
Dash salt
8 ounces mushrooms, sliced
In saucepan, heat butter, garlic,
chili powder and salt to melt butter.
Add mushrooms, tossing to coat.
Spoon mushrooms onto two 12-inch
squares heavy duty aluminum foil,
dividing equally. Wrap securely. Set
packages on grill over hot coals;
cook 8 to 10 minutes. Serve hot over
barbecued meats, poultry or fish, or
over split and fluffed hot baked
potatoes.
NOTE: Mushroom packets may
also be baked in 400 degree oven 10
minutes.
For more sensational mushroom
recipes, send a stamped, self
addressed business-size envelope to
Free Mushroom Recipes, 55 Union
Street, San Francisco, CA 94111.
at the
State Auditor General Don Bailey
recently published and distributed a
publication to help volunteer fire-
men’s relief associations with their
financial record keeping and admin-
istration.
The booklet, titled ‘“Management
Guidelines for volunteer Firemen’s
Relief Associations,” was mailed to
each of the 1,956 relief associations
in the state. It was prepared to
provide relief association officials
with information regarding the
minimu requirements for the effi-
cient operation of their organiza-
tion.
The publication contains a simpli-
fied accounting system which, if
followed, will guarantee that the
association fulfills its responsibility
to maintain a complete record of its
financial transactions. It also con-
tains preprinted financial records
which can be copied and utilized by
association officials in recording
financial transactions.
“The use of the newly developed
accounting system along with the
utilization of the preprinted finan-
cial records will standardize the
operations of the firemen’s relief
associations throughout the com-
monwealth,’”’ Bailey said. “With
these tools it will be easier for fire
fighters to monitor their financial
activities.”
The new canges in the formula
used to determine the common-
wealth allocations, as a result of the
passage of Act 205 of 1984, are also
found in the publication along with a
synopsis of the pertinent provisions
of the act.
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
Route 29, Noxen
Saturday, August 17
Shickshinny Health Center
26 N. Main, St., Shickshinny
Saturday, August 24
All from 10:00 A.M. to 4:00 P.M.
Free
Diabetes
Screening
Free
Hypertension
Screening
Freeland Health Center
816 Chestnut St., Freeland
Saturday, September 14
R62
The Auditor General’s Depart-
ment is required to audit the finan-
cial affairs of all volunteer fire-
men’s relief associations because
they receive state allocations. The
associations annually receive in
excess of $12 million from the 2
percent foreign fire insurance tax
allocation distributed by the auditor
general.
Benefits derived from the state
funds are numerous.
MUMS THE WORD
Kingston Dentist
Receives Fellowship
Frank L. Boris III, D.D.S.
Dr. Frank L. Boris III was
awarded the honor of Fellowship
in the Academy of General Den-
tistry on July 29, 1985. The
ceremony took place during the
annual national meeting of the
Academy in Detroit, Michigan.
This award is bestowed upon
Dr. Boris has accumulated
over 800 hours of continuing
education encompassing the var-
ious disciplines of dentistry
since his graduation from dental
school in 1978. Another prerequi-
site for the award was his suc-
cessful completion of a compre-
hensive exam involving all
aspects of current dental con-
cepts and techniques.
Following his graduations
from Wyoming Seminary, Vil-
lanova University and Temple
Dental School, Dr. Boris was
selected as a dental resident at
the Philadlephia V.A. Hospital
where he completed a one-year
program in medicine and dentis-
try. He has served on the faculty
at Temple Dental School and the
Dental Hygiene Department at
Luzerne County Community Col-
lege.
Dr. Boris’ office is located at
450 Warren Avenue, Kingston,
where he has been in practice
since 1979. He resides in Kings-
ton with his wife, the former
Susan M. Cotter of West Pitts-
ton, and their daughter, Lind-
say. i
There is no question that Ameri-
cans are becoming exceedingly
more health conscious.
Despite this growing trend toward
personal health and fitness, how-
ever, some people continue to
indulge in excessive smoking and
drinking. Besides being potentially
harmful to one’s overall health,
these much-maligned habits can be
especially painful for heartburn suf-
ferers.
According to Dr. Gordon
McHardy, emeritus professor of
medicine at Louisiana State Univer-
sity Medical School, smoking and
drinking contribute to heartburn.
Heartburn occurs when the acidic
contents in the stomach back up
into the esophagus, a process that
can cause painful irritation to the
delicate lining of the esophagus.
This disorder is quite common,
affecting more than 75 million
Americans eachyear.
Although smoking and drinking
have been found to cause heartburn,
there is a difference in the way that
they cause the physiological change
in the body that can lead to heart-
burn.
When sdomeone smokes, the
sphincter muscle, which controls
the opening betwen the esophagus
and the stomach, relaxes. This
allows the acidic contents in the
stomach to readily back up into the
esophagus, often resulting in painful
heartburn symptoms.
Alcoholic beverages stimulate the
secretion of additional acid in the
stomach. In addition, alcohol tends
to relax the sphincter muscle,
increasing the risk of heartburn
symptoms.
Although smoking and drinking
are two habits that increase the
chances of heartburn, eating habits
are also prime contributors to the
pain and discomfort resulting from
this common gastrointestinal ail-
ment. Food and drink associated
with the onset of heartburn include
chocolate, hot and highly seasoned
foods, processed meats, foods high
in fat, coffee and carbonated bever-
ages. :
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