FHA
By CHARLOT M. DENMON
Staff Correspondent
The Theodore Radzinski family
of West Center Hill Road, Dallas,
thoroughly enjoys the various
Polish foods, which Rose Radzin-
ski prepares regularly. The reci-
pes have been handed down to
Rose from both her mother and
Ted’s mother and Rose has
learned to prepare them just as
they did.
“I seldom measure,” said
Rose. “I have prepared most of
the foods for sc many years, I
know just about the right consist-
“ency they should be. My hus-
band, Ted, and our three chil-
dren, Tad, Gary and Jill, enjoy
our ethnic foods and so do most
of my friends. When I have card
club or entertain on other occa-
sions, some of them always ask
if I'm going to make one or more
of the recipes I am sharing with
Post readers.”
Ted is a sales representative
for Hanover Beauty Supply and
Rose is affiliated with the LIU 18
as a teacher with the hearing
impaired. She received her
Master’s Degree in Education of
the Hearing Impaired in 1977 and
currently works with children
from pre-school age through 12th
grade in Dallas, Lake-Lehman,
Tunkhannock, Wyoming Area
and Hanover Area School Dis-
tricts.
Her son, Tad, is a design engi-
neer with Philadelphia Electric
Co. and attends Drexel; Gary is
an apprentice with the pipefitters
union; and Jill is a freshman at
Penn State Main Campus where
she received a field hockey schol-
arship.
Although two members of the
family are not home, Rose still
prepares a cooked dinner every
night for her husband and son as
well as for friends, who stop in.
A well-organized person, Rose
has time to bowl Wednesday and
Friday nights at Stanton Lanes
and at Chacko’s West. She also
plays a lot of golf at Lehman
Golf Club where she is a
member. She and Paulette
Poremba recently placed third in
the Better Ball Tournament at
Lehman.
She is a member of the Board
of Directors of the Wyoming
Valley Woman’s Bowling Asso-
ciation where she is beginning
her fourth term. She was secre-
tary-treasurer of the Wyoming
Valley 600 Club until this year
when she was elected as vice
president.
This past season, Rose was
manager of the American Legion
Women’s Softball team, which
recently won the playoffs. She is
also a representative and direc-
tor of the Northeastern Hearing
Association.
Preparing ethnic is Rose’s
favorite culinary work for she
derives great pleasure in seeing
people enjoy her ancestry’s types
of food.
The Homemade Sauerkraut
made by Rose and Ted is a
family and friends favorite and
declared delicious by those who
have eaten it. When her friends
come to visit, they also ask Roise
if she is going to make Halushki
and Kluski. Klopsie, her Polish
meatballs, are a favorite of the
sauerkraut or with other foods
for dinner. Bobka, Potato Cakes,
are difficult to match and most
of her friends describe them as
“More”.
HOMEMADE SAUERKRAUT
7-8 heads winter cabbage
% pt. pickling canning salt
1% T. caraway seeds
Shred cabbage and put six-inch
layer of shredded cabbage in 5-
gal. crock. Sprinkle with handful
of salt and caraway seed mixed
together. Tamp cabbage down
tight with wooden tamper until
juice rises to top. Repeat process
until crock is filled with shredded
cabbage to within two inches of
top of crock. Cover with plate
and weight down with heavy rock
or brick. Cover and keep in
warm spot for 10 days or until
cabbage stops working. Skim
foam from top daily. When fin-
ished working, keep sauerkraut
in crock in cool place weighted
with plate and rock. Will keep all
winter if kept in cold place.
KLOPSI
(Polish meatballs)
2 1b. gr. pork
1 med. onion, diced
2-3 eggs
30 saltines, soaked in milk
Salt & pepper to taste
Mix together all ingredients
then form into meatballs about
size of a tennis ball. In skillet,
saute meatballs in oil until all
sides are brown. Place on layer
of sauerkraut in baking dish and
bake in 350 degree oven for one
hour. Meatballs can be served
separately if desired.
BOBKA
(Potato Cakes)
6 slices cooked bacon & grease or
Diced ham and fat or fatback.
6 1g. potatoes, grated
Scald potatoes with boiling water
or milk and drain
2-3 eggs
1 c. flour
Salt and pepper to taste
Add bacon or ham with grease
to potatoes, egg and flour mix-
ture. Mix well, put in ungreased
square baking pan and bake at
350 degrees for one hour or until
golden brown. Slice and serve.
HALUSHKI WITH KLUSKI
1 hd. cabbage
1 stick margarine
1 stick butter
1 onion, diced
Cut up cabbage and boil for 20-
30 minutes with a little vinegar
in the water. Drain and set aside.
In skillet simmer diced onion in
the margarine and butter. Add
cabbage with salt and pepper to
taste. Let simmer until cabbage
is done (soft). Add kluskis or g
desired, wide noodles.
KLUSKI
2-3 med. potatoes
% med. onion
1egg
Salt and pepper
Flour
Grate potatoes with onion,
drain to remove liquid; add salt
and pepper to taste and the egg.
Add two tablespoons flour to
potato mixture. In meantime,
have large pot of boiling salted
water on stove. Place two table-
spoons of potato mixture on
small flat plate andpush off time
portion with a knife into boiling
water. If first drop falls apart,
add another tablespoon of flour
and try second or third drop. If it
still falls apart add more flour, a
little at a time until balls float to
top. Skim out with slotted spoon
and drain in sieve. Continue until
all are done. Add to Halushki 10-
15 minutes before serivng.
School
(Following are cafeteria menus
for area school districts for the
following week: )
WEST SIDE TECH
Sept. 16 - 20
MONDAY - Tech chicken on
seeded bun, baked beans, veggies
and dip, banana cream pie, milk.
TUESDAY - Hoagie-lettuce-
tomato, Italian dressing, spiced
applesauce, pumpkin bars, milk.
WEDNESDAY - Grilled cheese,
vegetable soup-crackers, pickle
spears, chips, peanut jumbo cook-
ies, milk.
THURSDAY - Ham patty on bun,
macaroni-cheese, chilled juice,
fruited jello, milk.
FRIDAY - Pizza, creamy cole
slaw, chilled peaches, big chip,
milk.
GATE OF HEAVEN SCHOOL
Sept. 16 - 20
MONDAY - Chicken patties, let-
tuce, buttered potatoes, corn, apple-
sauce, milk.
TUESDAY - Veal pattie-sauce,
mashed potatoes, green beans,
Kitchen work
It is well known that smoking can
cause lung cancer. Yet, few people
realize the risk of smoking and
getting cancer of the mouth (oral
cancer). Of the cancer forms, oral
cancer is particularly bad because
it often spreads to other organs. The
risk of oral cancer is four times
greater for a smoker than a non-
smoker says the Pennsylvania
Dental Association (PDA).
Dentists are in a unique position
to thoroughly examine a patient for
oral cancer on a regular basis. The
dentist has professional training to
diagnose oral cancer in the early
stages. Changes usually occur in the
mucous membrane that lines the
oral cavity. Since many of these
changes are painless, people often
ignore them. This can be a serious
mistake. Early detection helps in
successfully treating the cancer.
Unfortunately, most oral cancer is
detected too late. As a result, only
about 35 percent of the cases will be
cured.
THOMAS
PRODUCE STAND
Opposite Natona Mills
Dallas-Harveys Lake Hwy.
TOMATOES
3 LBS. FOR A $1.00
$3.50 HALF OF A BUSHEL
FREEZING CORN, CUCUMBERS,
BEETS, ONIONS,
CABBAGE, SQUASH
Welcome
Baby
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-
baby.
675-0350
Ten
The oral cancer warning sings are
a red sore(s) on the lips or gums or
inside the mouth that does not heal
for several weeks; white, scaly
patches inside the mouth or lips;
swelling or lumps in the mouth,
neck, lips or throat without any
apparent cause; and repeated
bleeding in the mouth without any
apparent cause. Approximately 27,-
000 new cases of oral cancer will be
diagnosed this year says the PDA.
It may also cause 9,000 deaths this
year.
Now —
Pick
wud
Smokers as well as non-smokers
should ask their dentist about any
unusual spots, sores or growths. The
most effective way to detect oral
cancer is through regular profes-
sional dental examinations.
Smokers needing assistance in
quitting should ask their dentist or
local health agency about available
programs or clinics. Since 1964
when the Surgeon General’s first
report on smoking was released, 33
million people have quit smoking.
Your - Own
8 A.M. - 6 P.M.
pears, cookies, milk.
WEDNESDAY - Spiced ham sand-
wich, cheese, zucchini-tomatoes,
apricot halves, milk.
THURSDAY - Pierogies, carrot-
celery-cucumber stix, fruit festival,
strawberry jello pops, milk.
#9000000 00sssstececssnsesssstesnaesasesns
menus
FRIDAY - Shrimp shapes, French
fries, salad, fruit cocktail, Tasty-
kake, milk.
LAKE-LEHMAN
Sept. 11 - 17
Junior High & Elementary
Senior High
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
Parker House roll-butter, (Italian
bread-butter in Senior High), fruit
cup, milk.
THURSDAY - Chicken nuggets w-
dip, French fries, buttered garden
vegetables, jello, milk.
FRIDAY - French bread pizza,
potato chips, fresh vegetable
chunks, peaches, milk.
MONDAY - Jr. High & Elemen-
tary--Cheeseburg on bun, hash
brown oval, applesauce, tastykake,
milk.
MONDAY - Sr. High-Salisbury
steak, mashed potatoes w-gravy,
broccoli, Parker House roll-butter,
pineapple tidbits, milk.
TUESDAY - Jr. High & Elemen
tary-Beef stew over buttered
dles, pickled beets, Parker Hi
roll- butter, peaches, milk.
TUESDAY - Sr. High—-Hot dog
kielbasi on bun, steamed sau
kraut, potato puffs, applesauce, tas-
tykake, milk.