Wanaa Harrington She likes to make By CHARLOT M. DENMON Staff Correspondent Wanda Harrington of Dallas enjoys preparing wholesome entrees for her husband and three children, especially those which are tasty but low in fat and cholesterol. She also likes to entertain groups of her friends or relatives during the holi- day seasons when she prepares a variety of hors d’oeuvres. Born and raised in Point Pleas- ant, N.J., Wanda graduated from Point Pleasant High School and in 1971 moved to Kingston with her parents. In 1972 she married Robert Harrington and moved to Dallas where they built their home on Sterling Avenue. Following her marriage to Robert (Bob), Wanda remained at home to raise her three children, Trisha, age 10; Leslie, age eight; and R.J., age five. It is only recently that she began working part time for a local retail shoe dealer. She also likes to bowl and, for several years, bowled in the Friday Night Imperialette League but gave it up because of the children’s school and extra-curricular activi- ties. Trisha is in Girl Scouts and Leslie plays softball and also takes art lessons from Sue Hand. R.J. enjoys playing with several of his young friends who live a distance from his home, so when Wanda is not work- ing she spends much of her time chaueffering the children. Each year the Harringtons visit a different state during summer vaca- tion such as Maryland, New Jersey or Virginia. Last winter they went to Disney World in Florida and are planning to go back again this winter since there is something new being built continuously. ; Since the Harringtons are animal lovers, it is natural that they should have pets which they do - a Labra- dor Retriever, Rebel, and a cat named Licorice. The recipes Wanda shares with Post readers are nutritious, easy-to- prepare and ideal for family meals or for entertaining friends. The Catalina Dressing is original and delicious for salads. The Chocolate Zucchini Cake is a different way to use that ever-abundant zucchini and is a favorite of the family. It is also a favorite of many of Wanda’s friends. The Strawberry Jello Salad makes a great dish to take to Covered Dish Luncheons or to Salad Luncehons and the Chicken Mor- engo is a popular evening meal of the children’s. All of them take little time to prepare and are terrific for the working homemaker. CHICKEN MORENGO 1 frying chicken, (3-31 lbs.) cut up 2 T. vegetable oil % lb. small white onions, peeled 1 jar (2% oz.) sliced mushrooms, drained 1 clove garlic, minced 3 t. all-purpose flour 1 can tomatoes 4 c. dry white wine 2 T. chopped parsley In large skillet over medium-high heat, brown chicken in oil, remove and set aside. Add onions, mush- rooms and garlic, saute until golden brown. Stir in flour; cook and stir for one minute. Add tomatoes, wine and parsley, stirring over medium School (Following are cafeteria menus for area school districts for the following week: ) DALLAS SCHOOLS Oct. 2-8 WEDNESDAY - Frankfurter w- chili sauce or plain, potato chips, vegetable sticks, applesauce, or Triple decker PB&J w-cheese spears, choice of milk or juice. THURSDAY - Juice pizza burger w-sauce-cheese, baked potato rounds or Italian hoagie w-lettuce- cheese, choice of milk or juice. Bonus: Strawberry gelatin w- bananas and topping. FRIDAY - Cheese filled pierogies w-sauteed onions, tossed garden salad w-dressing, apple wedge or Tuna-cheese bagel melt w-potato chips, choice of milk or juice. Bonus: Pretzel rod. MONDAY - Chilled grape juice, spicy pork barbecue w-zesty sauce, au gratin potatoes or Cheeseburger on roll w-lettuce, potato chips, choice of milk or juice. Bonus: Pineapple pieces topped w-coconut. TUESDAY - Cheese dog on roll, oven baked tater tots, fruit wedge, or cheeseburger w-lettuce and chips, choice of milk. BISHOP O’REILLY HIGH SCHOOL Oct. 7-11 Breakfast MONDAY - Chilled orange juice, coffee cake or corn flakes, milk. TUESDAY - Frosty apple juice, toasted English muffin or raisin bran, milk. WEDNESDAY - Pineapple juice, toasted raisin bread or assorted cereals, milk. THURSDAY - Grape juice, waf- fles w-syrup, or bran flakes, milk. FRIDAY - Orange juice, dough- nut, or frosted flakes w-banana, milk. Lunch MONDAY - Cheeseburg on bun, French fries, green beans, mixed fruit in syrup, milk. TUESDAY - Frankfurter w-chili sauce, potato puffs, waxed beans, chocolate pudding, milk. WEDNESDAY - Meatloaf, baked potato w-butter, mixed vegetables, cake, milk. THURSDAY - Steak hoagie on seeded roll, sauteed onions, potato rounds, dessert, milk. FRIDAY - Buttered pierogies w- onions, creamy cole slaw, jello w- fruit, milk. GATE OF HEAVEN SCHOOL Oct.2-8 WEDNESDAY - Chicken noodle soup-saltines, peanut butter-jelly sandwich, fruit cocktail, tastykake, milk. THURSDAY - Wimpies, potato rounds, peaches, cheese sticks, pud- ding, milk. FRIDAY - Fish, buttered maca- roni, green beans, pears, cookies, ‘milk. MONDAY - Waffles-sausage- syrup, applesauce, carrot sticks, cookies, milk. TUESDAY - Hot dog, sauerkraut, chips, pears, pudding pops, milk. LAKE-LEHMAN SCHOOLS Oct.2-8 Senior High School WEDNESDAY - Hamburg gravy, mashed potatoes, buttered garden vegetables, Parker House roll- butter, ice cream, milk. : THURSDAY - Steak or hot chipped ham hoagie, sliced cheese, menus peppers, onion rings, applesauce, frosted cake, milk. FRIDAY - French bread pizza, potato chips, buttered green beans, fresh apples, milk. MONDAY - Veal parmesan or hamburger on bun, French fries, peaches, cookies, milk. TUESDAY - Hoagie w-trimmings, minestrone soup-saltines, pineapple tidbits, milk. Junior High & Elementary WEDNESDAY - Hamburg gravy, mashed potatoes, honey buttered carrots, Parker House roll-butter, ice cream, milk. THURSDAY - Turkey bar-b-q on bun w-relish, buttered corn, apple- sauce, frosted cake, milk. FRIDAY - French bread pizza, potato chips, buttered green beans, fresh apple, milk. MONDAY - Steak hoagie, onion rings, green beans, pudding, milk. TUESDAY - Flying saucer (cold cuts-sliced cheese w-shredded let- tuce on bun), pickle chips, vegeta- ble soup-saltines, peaches, milk. WEST SIDE TECH Oct. 2-8 Breakfast WEDNESDAY --Sausage & waf- fles, fruit juice, milk. THURSDAY - Cereal assortment, banana bread-butter, juice, milk. FRIDAY - Cereal assortment, zucchini bread-butter, milk. MONDAY--Cereal assortment, banana, cookies, milk. TUESDAY--Cereal assortment, pumpkin bread-butter, fruit juice, milk. Lunch WEDNESDAY - Tuna salad on hard roll, lettuce-tomato, vegetable soup-crackers, copper penny salad, ko ko mungas kookies, milk. THURSDAY - Chicken patty on seeded bun, buttered green beans, veggies & dip, ice cream, milk. FRIDAY - Pizza twins, creamy cole slaw, brownies, milk. MONDAY - Hot dog on bun, chopped onions-relish, baked beans, potato rounds, chocolate cream pie, milk. TUESDAY - Hoagie w-lettuce- tomato, buttered mixed vegetables, fresh fruit, almond shortbread cook- ies, milk. * Pregnancy Terminations to 14 weeks : ® Confidential Counseling ® One Visit Office of Salomon Epstein, M.D. Binghamton Plaza 607-772-8757 Making sauce Trisha Harrington, daughter of Mr. and Mrs. Robert heat. Bring to boil, add chicken, reduce heat to low, cover and simmer 45 min. Serve with noodles or rice. STRAWBERRY JELLO SALAD 1 c. boiling water 1 6-0z. pkg. strawberry jello 1 10-0z. fronzen strawberries 2 sm. bananas, mashed 1 8-0z. can crushed pineapple, undrained Y c. dairy sour cream In medium saucepan pour boiling water over jello. Stir over medium heat until dissolved; remove from heat; add strawberries and stir until thawed, add bananas and pine- apple. Pour half of mixture into a 6- cup mold. Cover and chill until set but not firm. Reserve remaining jello at room temperature. When refrigerated jello sets, fold sour cream into reserved jello and pour into mold. Cover and chill until firm. CATALINA DRESSING 1 c. vegetable oil % c. sugar V4 c. wine vinegar Penn State offers course Inflation, rising costs of away- from-home food prices and increased travel costs have not curbed the public’s use of restau- rant facilities. In fact, more trained personnel are needed to meet this demand. Penn State offers a unique course in Waiter-Waitress Training: Guide- lines for a Profession. Intended for waiter-waitressing training ses- sions, for the employed profes- sional, or for persons considering employement in the food service industry, guidelines are given for self-improvement, finding a job, and serving the public. Detailed direc- tions are included on how to serve food and alcoholic beverages, types of restaurants, tipping and how to be a professiona on the job. (If you think that your tips are too small, maybe your service is too small.) Penn State awards a special card of recognition to persons satisfacto- rily completing the course. To order your course copy, send a check, payable to Penn State, for $6.75 including handling, to Waiter-Wait- ress, Dept. 5000, University Park, PA 16802. THOMAS PRODUCE STAND Opposite Natona Mills Dallas-Harveys Lake Hwy. CAULIFLOWER CARROTS — ONIONS LARGE HEADS OF WINTER CABBAGE — DANISH CIDER t. salt t. celery salt t. dry mustard t. paprika 1 t. grated onion Place all of above ingredients in blender container, cover and blend until uniform. Cover and chill. CHOCOLATE ZUCCHINE CAKE 2 c. lightly peeled and shredded zucchini 2 c. all purpose flour 1% c. sugar Y2 c. unsweetened cocoa powder 1t. salt 1 t. baking soda % t. baking powder 3 eggs % c. vegetable oil 2 t. vanilla extract Pre-heat oven to 350 degrees and flour 13x9x2 baking pan. Drain zuc- chini in sieve, set aside. In large mixing bowl, mix flour, sugar, cocoa, salt, baking soda and baking powder. Add zucchini, eggs, oil and vanilla and beat at medium speed for 2 minutes or until smooth. Pour into pan and bake at 350 degrees for 35-40 minutes. 1 1 1 1 The Pennsylvania Liquor Control Board today voted to adopt a regu- lation change which would permit price advertising by beer distribu- tors and manufacturers. The vote was 3-0. Daniel Pennick, Chairman of the Board, noted that the Board’s action was endorsed by the Independent Regulatory Review Commission and the Anti-Trust Section of the Office of the Attorney General. Pennick stated that information gathered during the review process indicated that the public interest would be best served by adoption of the regulation change. ‘Evidence in behalf of consumers far outweighted that submitted by those who oppose price advertising,”” said Pennick. Opposition to the measure was generally based upon fears by small beer distributors that larger dis- counters would drive them out of business by advertising prices. i * RICHARD G. COSLETT, DMD Dr. Dr. Coslett is a graduate of Wyoming Valley West High School. He attended Moravian College where he graduated Magna Cum Laude with a bachelor's degree in chemistry. Dr. Coslétt received his dental degree from Temple Univer- sity where he was a member of the Periodontal and Oral Surgery Honor Society and elected to Omnicron Kappa Upsilon Academic Honor Society. After graduation from dental school, Dr. Coslett was selected to participate, in the dental residency program at Geisinger Medical Center, Danvlle, Pa. In addition to practicing General and Family Den- tistry at Geisinger, Dr. Coslett received training in the manage- ment and treatment of traumatic injuries to the teeth and associated structures; the detection of oral cancer, and the dental management of medically compromised patients. Dr. Coslett is a staff member at Nesbitt Memorial Hospital in the Dept. of Oral Maxillofacial Surgery. Dr. Coslett is a member of the American Dental Assoc., the Penna. Dental Assoc., and the Academy of General Dentistry. Dr. Coslett is the son of Mr. and Mrs. George Coslett, 78 S. Landon St., Kingston. # CHARLES T. BRAND, DMD Dr. Brand is a graduate of Wyo- ming Valley West High School. He attended the University of Pitts- burgh, where he graduated Cum Laude with a bachelor's degree in science. Dr. Brand received his : dental degree from the University of Pennsylvania School of Dental Medicine. While at Penn, Dr. Brand was a member of Alpha Omega Dental Fraternity and completed clinical training at Albert Einstein Hospital and at Coatesville Medical Center. i After graduation from dental school, Dr. Brand was selected to participate in the dental residency program at the VA Medical Center in Wilkes-Barre. Along with practic: ing General Dentistry, Dr. Brand received training in the early recog- nition and diagnosis of oral cancer, and the restoration of severely compromised dentitions. Dr. Brand has been awarded 250 hours of continuing education cred- its by the Academy of General Dentistry for the completion of his residency. Dr. Brand is a member of the American Dental Assoc., the Penna Dental Assoc., the Luzerne County Dental Society, and the Academy of General Dentistry. Dr. Brand is the son of Mr. and Mrs. Julius Brand, 574 Warren Ave., Kingston.
Significant historical Pennsylvania newspapers