eo
-
Cookboo
Kerr family
They're
By CHARLOT M. DENMON
Staff Correspondent
Richard and Pat Kerr, resi-
dents of Plains for 13 years,
moved into their new home in
Dallas last June, where with
their two daughters, Wendy, fifth
grade student at Dallas Interme-
diate; and Amy, kindergarten
student at Dallas Township, they
are enjoing country living.
After the many years of city
life, they find living in the Back
Mountain very peaceful and
relaxing.
“The girls love living here,”
said Pat. ‘And they have made
more friends than they did all
the years we were in Plains. We
find the people in the Back
Mountain area very friendly.”
Since moving into their newly-
built home only about four
months ago, Richard and Pat
have been kept busy doing many
of the projects they wanted com-
plete before the winter sets in.
Pat is a native of Wilkes-Barre
where she graduated from
Coughlin High School and Rich-
ard is a native of Kingston and a
graduate of Kingston High
School. He is now employed at
Owens-Illinois and does not mind
the drive from Dallas to the
plant since he enjoys living in
this area.
Pat likes to cook and is always
experimenting with new or dif-
ferent recipes. Baking is her
favorite activity in the kitchen
and she continuously looks for
unique, delicious, easy-to-pre-
pare desserts.
Amy is a dessert eater but
Wendy and her dad, Richard,
like the different entrees Pat
prepares such as those she
shares with this week’s Dallas
Post readers.
When not busy with some
project in her new home or
preparing dinner, Pat enjoys cro-
cheting, shopping or visiting with
some of the new friends she has
made since moving to the area.
The entire family enjoys swim-
ming and swim as a family
during the warm weather. Both
daughters learned to swim when
they were very young. The Kerrs
usually have a garden and both
Richard and Pat work in it since
the weeds seem to grow faster
than the produce. They find gar-
denintg takes a lot of their lei-
sure time.
in their hor
Ys c. uncooked rice
1 med. onion
1egg
Salt and pepper
2 cans Campbell’s Alphabet Veg-
etable Soup
2 soup cans water
1 Ib. bacon, fried very crisp
2 T. butter
Vinegar
Partially cook rice and add to
ground beef, onion, salt and
pepper. When rice is cooled, add
egg. Wrap meat mixture in
steamed cabbage leaves. Place
in roasting pan, add vegetable
soup and water, top with fried
bacon, butter and a few drops of
vinegar, Cover and bake in 350
degree oven until cabbage is
tender.
ELEGANT CHICKEN
Boned chicken breasts
1 pkg. dried beef
16 oz. sour cream
1 1b. bacon
2 cans cream of mushroom soup
Line casserole with dried beef,
wrap chicken breasts with bacon.
Mix sour cream and cream of
mushroom soup together. Pour
over chicken breasts and beef.
Marinate in refrigerator over-
night. Cook for three hours at 300
degrees.
PEANUT BUTTER TANDY
CAKE
With wooden spoon beat 4 eggs
To this add:
2 c. sugar
1 c. milk
2 t. baking powder
1t. vanilla
2 c. flour
Pinch of salt
Pour into large greased and
floured cookie sheet pan. Bake at
350 degrees for 20 minutes. aFter
cakd is baked and while still hot
spread one cup of peanut butter
over cake. Then take 12 ounces
of chocolate chips (mini-morsels)
and spread over peanut butter.
Place back in oven turned down
to 200 degrees for about 10 min-
ures. When chcolate is melted
spread with knife. When cake is
cooled refrigerate until chocolate
becomes hard.
Here’s how
Wendy Kerr demonstrates to her younger sister, Amy, the
correct way to stir the cold water and cornstarch into the
beef stew that her mother is preparing for their dinner,
HEARTY BEEF STEW Coat beef cubes with flour and
2 1bs. chuck beef, cubed brown in hot Crisco. Add four
Yy ¢. flour cups water, tomato sauce,
% c. Crisco chopped onion, garlic salt, bay
4 c. water
leaf, salt and pepper: Bring to
boiling, reduce heat; cover and
simmer 1% to 2 hours. Add
potatoes and carrot, cover and
simmer until vegetables are
tender. Combine cold waster and
cornstarch, stir into meat mix-
ture. Cook and stir until mixture
thickens, about five minutes.
Remove bay leaf.
PIGS IN THE BLANKET
1 hd. cabbage
1% lbs. gr. beef
1 8-0z. can tomato sauce
4 ¢. chopped onion
1 t. garlic salt
1 bay leaf
2 t. salt
Ys t. pepper
Potatoes, pared & quartered
Carrots, pared & cut in 1 inch
pieces
4 c. cold water
V4 ¢. cornstarch
A
The recipes Pat shares this
week are favorites of her
family’s and are very easy to
prepare. All are delicious - the
Hearty Beef Stew, Pigs in the
Blanket, Elegant Chicken and
the Peanut Butter Tandy Cake
which tastes just like Tasty-
Cakes, according to Pat.
Office of
Salomon Epstein, M.D.
Binghamton Plaza 607-772-8757
JAYNE’S ORCHARDS
West Auburn
=. Rt. 267 From Meshoppen
Rt. 367 From Laceyville or Lawton
APPLES
Mcintosh ° Portland * Macoun
Empire ® Delicious ® Golden Delicious
* Cider ©
Open Mon. - Sat. 8 A.M. - 6 P.M.
Open Sunday 1 P.M. - 6 P.M.
(Above Back Mt. Memorial Library)
® Qualified
DAY CARE SCHOOLS
- 6:00 P.M.
e Before and After School Program
Early Childhood Educators
Two Locations
154 Third Ave., Kingston; 96 Huntsville Road, Dallas
“Because Me Care”
(Following are cafeteria menus
for area school districts for the
upcoming week: )
DALLAS SCHOOLS
Oct. 9-15
WEDNESDAY - Steak-cheese
hoagie w-sauteed onions-peppers,
cabbage and noodles, or Grilled
cheese sandwich w-chicken rice
soup, choice of milk or juice.
Bonus: Fruited raspberry gelatin.
THURSDAY - Triple decker fluf-
fernutter sandwich, cheese cubes
and carrot stix, banana chunks in
pineapple juice, or Italian hoagie w-
lettuce-cheese, choice of milk or
juice. Bonus: Cheezy machos.
FRIDAY - Ziti in our own special
sauce, tossed salad greens, garlic
bread, or Tuna-cheese melt on bagel
w-potato chips, choice of milk or
juice.
MONDAY - Teachers In-Service.
TUESDAY - Eastern roast turkey
sandwich, whipped potatoes w-
gravy, cranberry sauce, cabbage-
carrot slaw, jeweled fruit wedges,
choice of milk or juice. Or Chees-
burger w-lettuce and chips.
LAKE-LEHMAN SCHOOLS
Oct. 9-15
Junior High & Elementary
WEDNESDAY - Macaroni-beef
casserole, tossed green salad,
Parker House roll-butter, pineapple
tidbits, milk.
THURSDAY - Sausage links, but-
tered waffles w-maple syrup, apple-
sauce, orange wedges, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, pears, milk.
MONDAY - No school. Teacher
Inservice.
TUESDAY - Hot dog on bun,
cheese squares, potato puffs, baked
beans, peaches, milk.
Senior High
WEDNESDAY - Macaroni-beef
casserole, tossed salad, Parker
House roll-butter, fruited jello, milk.
THURSDAY - Batter dipped fish
or ham patti on bun, potato puffs,
buttered corn, pudding, milk.
FRIDAY - Pizza or tuna salad
sandwich, potato chips, carrot-
celery sticks, orange wedges, milk.
MONDAY - No school. Teacher
Inservice.
TUESDAY - Hot dog or kielbasi
on bun, cheese squares, potato
puffs, baked beans, peaches, milk.
WEST SIDE TECH
Oct. 9-15
WEDNESDAY - Beefaroni, tossed
salad w-choice of dressing, Italian
roll-butter, Tech squares, milk.
THURSDAY - Grilled cheese,
tomato soup-saltines, pasta salad,
tandy cake, milk.
FRIDAY - Wimpie on soft roll,
buttered vegetables, spiced. apple-
sauce, oatmeal raisin cookies, milk.
MONDAY - No school. In Service.
TUESDAY - Wafer steak on hard
roll, lettuce-tomato, fresh relish cup
and dip chips, fresh fruit, milk.
GATE OF HEAVEN SCHOOL
Oct. 9-15 23
WEDNESDAY - Beef-a-roni,
tossed salad, pineapple, tastykake,
milk. 3
THURSDAY - Flying saucer sand- :
wich, peaches, cake, milk.
FRIDAY - Pizza, stuffed celery,
fruit cocktail, cookies, milk. :
MONDAY - No school.
TUESDAY - Tacos, beans, pineap-
ple, cookies, milk.
BISHOP O'REILLY HIGH SCHOOL
BREAKFAST
MONDAY - No school.
TUESDAY - Chilled apple juice,
apple or blueberry pop tart,
assorted cereals, milk. 2
WEDNESDAY - Fruit juice, hot
buttered toast or corn flakes, milk.
THURSDAY - Grape juice, dough-
nut or Special K cereal, milk.
FRIDAY - Orange juice, toasted
bagels w-jelly or raisin bran cereal,
milk.
LUNCH
MONDAY - No school.
TUESDAY - Chicken pattie on bun
(lettuce-spec. sauce), buttered corn,
pineapple tidbits, milk.
WEDNESDAY- Zesty lasagne
smothered w-cheese, roll, green
beans, chilled pears, milk.
THURSDAY - Cold cut hoagie
(ham, bologna, salami, cheese, let-
tuce, tomato), carrot-celery sticks,
fruit roll up, milk.
FRIDAY - Cheesy pizza, tossed
salad w-dressing, cheese wedges,
peaches, milk. :
Contest slated
Judges for the “Nutritious Dishes
are Delicious” Recipe Contest to
benefit Geisinger’s Children’s Mira-
cle Network Telethon met recently
at the NPW Medical Center to
review the ground rules for judging ;
the recipe entries.
Sponsored by local Diet Centers,
IGA Markets, WNEP-TV, and the
Pennsylvania Gas &Vater Com-
pany (PGW), the contest has four
categories: Appetizers and Snacks;
Vegetables and Salads; Main Dishes
and Desserts.
There is a $5.00 entry fee for each
recipe submitted, and individuals
may enter as many categories as
many tiems as they wish. The
overall judging will be done on the
basis of the recipe’s low content of
fat, sugar, sodium and calories, as -
well as its fiber content. i
Entries and fee(s) may be sent to
the Diet . Center - Recipe Contest,
P.O. Box 857, Scranton, PA 18501,
postmarked no later than Monday,
October 15th.