Roberts family
They all
pitch in
i
I
By CHARLOT M. DENMON
Staff Correspondent
Judy Roberts of Haddonfield
Hills, Dallas, enjoys preparing foods
in a crockpot and making a variety
of desserts. Her husband, Benjamin,
and two children, David and Stacy,
are dessert eaters so Judy has a
large file of dessert recipes. Many
of these she has collected from
friends or members of her church,
Dallas Baptist, located on Memorial
Highway, Idetown.
She is fortunate because both her
husband and her daughter like to
cook and since Ben usually gets
home from work about an hour
before Judy, he usually prepares
dinner. But it is Judy who makes
desserts, sometimes with the aid of
Stacy. She tries to find recipes
which can be prepared in advance
rather than those made just before
dinner.
A native of Allentown, Judy and
her husband moved to the: Back
Mountain about 19 years ago, and
five ago they moved into their home
in Haddonfield Hills. Her husband,
who was born in Wilkes-Barre, lived
in the Back Mountain for many
years.
Both David, now a senior at
Dallas High School, and Stacy, in
junior high, were born in the Back
Mountain.
Judy is kept quite busy taking
care of her home and in church
work, since she is employed three
days a week at Mr. B’s in the Dallas
Shopping Center. When she has
leisure time, she likes to crochet or
do crewel work. Her love for plants
is obvious since she has many
beautiful ones throughout her home.
Judy is also involved with radio
statin WRGH in Sweet Valley, on
the air for only a year. She also
teaches Sunday School at Dallas
Baptist and presently, she and her
husband are participating in the
second course of the discipleship
program at the church.
The recipes she shares with Post
readers are easy-to-prepare and can
be prepared in advance. The
Chicken Stnata is economical and
makes a delicious entree for family
or when entertaining. The Golden
Puffs, 'Pumpkin Pie Dessert
Squares and Pineapple Squares are
recipes Judy obtained from friends
and are three special favorites of
her family. When Judy makes the
Golden Puffs, her daughter, Stacy,
usually helps her and sometimes
Stacy prepares them herself. All are
equally tasty.
CHICKEN STNATA
6 slices bread, buttered and cubed
2 ¢. cooked chicken, diced
% c. chopped onions
14 c. chopped green onions
1% c. chopped celery
1, ¢. mayonnaise
% t. salt
Dash of pepper
2 eggs, slightly beaten
1% c. milk
1 can cream of mushroom soup
% c. sharp cheese, shredded
In baking dish, layer half of the
cubed bread; cover with chopped
vegetables. Mix together diced
chicken and mayonnaise, flavor
with salt and pepper and spread
over vegetables. Mix together eggs
and milk and pour over all ingredi-
ents. Cover and refrigerate over-
night. Before baking spoon mush-
room soup over top, cover with
shredded cheese and bread crumbs.
Bake at 325 degrees for 60 minutes.
PUMPKIN PIE
DESSERT SQUARES
1 pkg. yellow cake mix
% c. margarine, melted
1egg
Grease bottom of 9x13” pan.
Reserve one cup of cake mix fortop-
ping. Combine remaining cake mix,
margarine and egg. Press into pan.
FILLING:
3 ¢. pumpkin pie filling
2% t. pumpkin spice
% c. brown sugar
2 eggs
2/3 c. milk
Mix until smooth, spread on crust.
Sprinkle topping over filling.
TOPPING:
1 c. reserved cake mix
4 c. sugar
1 t. cinnamon
Y4 ¢. margarine
Bake at 350 degrees for 40 to 50
minutes.
GOLDEN PUFFS
2 c. flour
14 c. sugar
3 t. baking poweder
1t. salt
1 t. nutmeg or mace
4 c. vegetable oil
3 c¢. milk
1egg A
Measure flour and blend in dry
ingredients. Add oil, milk and egg.
Mix with fork. Drop by rounded
teaspoon of mixture in hot 375
degree fat. Fry about three min-
utes, drain and roll warm puffs in
Making dinner
Dallas Post/Charlot M. Denmon
Makes about 21% dozen.
PINEAPPLE SQUARES
1 can pineapple, crushed
2 T. cornstarch
3% c. sugar
heat. Cool, then sift in:
2% c. flour
4 c. sugar
3 T. baking powder
1t. salt
Cut in:
1/3 c. butter
1/3 c. shortening
Combine:
1 egg, beaten
1/3 c. milk
Divide dough in half. Press into
pan. Pour in filling and cover with
remaining dough. Sprinkle with two
tablespoons sugar and half teaspoon
cinnamon combined. Bake at 375
degrees for 25 to 30 minutes.
Back to
In recent years there has been a
back to the earth movement. More
people are putting in vegetable gar-
dens for the sheer joy of turning up
the soil, planting some seeds and
watching them grow. With the expe-
rience of abundance that proves too
much for family, friends and neigh-
bors to consume while still fresh,
many families would like to ‘put
up”’ some of those garden goodies to
enjoy later.
Billye June Eichelberger, R.D.,
chief public health nutritionist in the
state Health Department, says pre-
cautions are necessary for home
canning to prevent illness from food
spoilage and injury from accidents.
Reminding would-be home can-
ners that the organisms that cause
food spoilage and illness are always
present in the air, water and soil,
Eichelberger says two procedures
are necessary to prevent these dis-
ease-causing organisms from multi-
plying and contaminating canned
foods.
“The first is heating the foods in
their containers long enough and hot
enough to completely destroy the
yeasts, molds and bacteria that
cause spoilage. Second is closing the
container with an air-tight seal to
prevent further contamination.”
She says high acid fods such as
fruits, tomatoes and pickled vegeta-
bles can be processed safely in a
boiling water bath canner. How-
ever, a steam pressure canner must
be used to process low-acid foods
such as vegetables, meats and poul-
try.
“The length of time a food is
processed varies. The length of time
and the temperature at which a food
must be heated should be carefully
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checked in a reputable canning
guide, such as one prepared by the
U.S. Department of Agriculture.
These canning guides are available
from county agricultural extension
offices,” Eichelberger says.
To ‘be absolutely sure organisms
which cause botulism, a severe and
generally fatal form of food poison-
ing, do not develop in low-acid-food,
it is necessary that the pressure
canner be in perfect working condi-
tion and that all canning recommen-
dations be followed exacely.
Since botulism-causing organisms
are widely found in the soil and it is
possible for canned vegetables or
meats to contain the organisms
without showing signs of spoilage,
Eichelberger recommends boiling
canned vegetables at least 10 min-
utes before tasting if you are unsure
of your canning equipment or meth-
ods. The boiling will kill the organ-
isms.
“If during the heating process,
the food has an off odor, foams, or
looks spoiled destroy it so that no
humans or pets will accidently eat
it. Spoiled foods may be simply
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burned or treated with lye and
ubrried,”’ Eichelberger says.
‘‘Although botulism-causing
organisms can sometimes be
present without visible signs of
spoilage when the container is
opened, there is often a good indica-
tion that something is wrong with
the food before it is heated.”
Eichelberger recommends learn-
ing to recognize the common signs
of spoilage in canned food--both
home canned and the store-bought
variety. The signs are, leaks in the
container, which means the seal has
been broken; bulging can ends, jar
rings or lids; mold in the food’ off-
color or off-odor; and spurting
liquid when the container is opened.
Questionable canned foods should
never be tasted.
Other precautions to take when
canning food are:
-Select good quality food products
that are fresh, firm, ripe and tender
but without bruises and soft spots.
-Wash all fruits and begetables
throughly, even though they will be
peeled during processing. Soil con-
tains some of the bacteria most
ATTENTION!
Back Mountain
Community
Organizations
difficult to destroy.
--Use suitable size canning jars,
lids and rings.
—-Check all jars and closures to be
sure they are in perfect condition.
Cracks, dents, chips or rust on
either lid or jar prevent an airtight
seasl.
--Sterilize all jars and lids before
using.
--After packing and sealing, cool
hot jars on a rack or folded cloth,
top side up.
Freezing is also an excellent way
to preserve fod. Foods that are
frozen and kept at or below 0
degrees F causing loss of color,
flavor, characteristic texture and
nutritive value. It is important that
the directions and guidelines for
proper home freezing be carefully
followed.
~ MUMS THE WORD
, August 21, 1985 7
Old beliefs die hard, especially
when it comes to eating.
Over the years, many people have
accumulated myths about food and
eating habits from their families,
from what theyr ead or from their
own experiences. Here are some
popular myths and the facs about
each:
1. MYTH: It is impossible to lose
weight if you travel or eat out
frequently.
FACT: Meal options approved by
the American Heart Association can
be found in many restaurants,
hotels and even airplanes. To
reduce portion size, choose appitiz-
ers as the main course, order a la
carte or share food with a compan-
ion. Order dressings and sauces on
the side. Look for terms on the
menu that signify low-fat prepara-
tion, such as steamed, poached and
broiled. Avoid foods that are but-
tery, buttered, fried, creamed, ‘‘in
its own gravy’ or in hollandaise or
cream sauce. Ask for low-fat and
non-fat dairy products and margar-
ine instead of butter and trim visi-
ble fat from meat and remove skin
from poultry.
2. MYTH: Overweight people eat
more because they are hungrier.
FACT: People who are over-
weight begin with the same appetite
as those who are not overweight.
Overeating may come from a
genetic hormone disorder, but most
overweight individuals eat out of
habit or psychological need.
3. MYTH: Carbohydrates should
be avoided, expecially if you are
trying to lose weight, because they
are high in calories.
FACT: Not all foods high in car-
bohydrates are high in calories.
Complex carbohydrates found in
with the calories. Simple carbohy-
drates found in refined sugars con-
tain primarily calories, no
nutrients. :
4. MYTH: Nondairy creamers are
better for your health than cream.
FACT: Although the American
Heart Association recommends
using low-fat and non-fat foods
rather than whole dairy products,
beware of most imitation dairy
products, including nondairy crea-
mers. Many of these contain coco-
nut oil, a highly saturated fat, as a
substitute for butterfat.
5. MYTH: All vegetables oils and
shortening are high in polyunsatur-
ates.
FACT: Not all vegetable oils are
unsaturated. Certain vegetable oils,
such as palm and coconut oils, are
high in saturated fats. You will find
these primarily in commercially
baked goods, cookies and candies.
6. MYTH: Children can eat what
they want because they are unaf-
rosis.
FACT: Dietary changes begun in
childhood and maintained for a life-
time may reduce the risk of heart
disease, since atherosclerosis (a
buildup of cholesterol and other fats
in the arteries) often begins in
youth and progresses through adult-
hood. It also seems that minimal or
“early” atherosclerosis, expected in
younger patients, may be more
likely to regress than the advanced
disease would. The American Heart
Association recommends a prudent
modification of diet in healthy chil-
dren over the age of two years
through adolescence and into their
adult life.
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