By CHARLOT M. DENMON
Staff Correspondent
“I make a lot of casserole meals
and soups,” said Sharen Holdredge
of Norton Avenue, Dallas. “They
are a favorite with our three boys,
as well as with my husband,
Donald, and they are ideal for the
Fall and Winter months which are
fast approaching.”
Most of Sharen’s recipes are
family favorites, handed down from
members of her family or from
those in her husband’s family.
Sharen was one of seven children
and, according to her, her father
was an excellent cook and taught
each of his children how to cook.
With three active boys, Sharen
finds the many recipes she has for
casserole dishes, makes meal prep-
aration a much easier task than
usual.
Sharen, a native of Larksville,
graduated from Larksville High
School in 1965. Her husband,
Donald, a Dallas native, graduated
from Dallas High School the same
year. The couple met while attend-
ing college. They have resided in
their Norton Avenue home for the
past 14 years.
Their oldest son, Daniel, is in 10th
grade at Dallas Senior High; David
is a fifth grade student at Dallas;
and Donald, Jr., is in second grade
at Dallas Township. David is a
carrier for The Dallas Post, having
inherited the route from his older
brother, Daniel.
All three boys are active in
soccer, baseball and scouting, so
Sharen is kept busy driving them to
and from their various practices
and meetings. Daniel recently
passed the board for his Eagle
Scout Award, David is a Webelo and
Donald is waiting for his eighth
birthday so he can join Scouts.
Daniel is a member of the Teen-
ers League, David plays on one of
the major league teams and Donald,
Jr.; played on a Back Mountain
Farm Team this past season.
Sharen is treasurer of Cub Scout
Pack 281, Dallas and also works in
the Dallas School District cafeteria.
Donald, Sr. is advancement chair-
man of Troop 281 Boy Scouts. The
Holdredges enjoy family camping
and have camped in New York,
Canada and Virginia. Each year, it
is a family tradition that they camp
in the Adirondacks. Both Don and
Sampling the goods
evening dinner.
Sharen are members of the Dallas
Parents Soccer Association and the
entire family attends Trucksville
U.M. Church.
The recipes Sharen shares with
Post readers this week are special
favorites of her family. They are
easy to prepare, economical and
make a very tasty meal when
served with a salad and dessert. She
includes two casserole recipes and
two of her sons favorite dessert
recipes.
Missouri is a family recipe long a
favorite with everyone, and the
Chicken Rice Casserole is a favorite
of her sons. The Pumpkin Cookies
are ideal for this time of year and
the Jello Dessert is not only a
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favorite of the family but of the
Holdredge family’s friends as well.
MISSOURI
8-10 med. potatoes, sliced
2 Ibs. ground meat
3 beef bouillon cubes (dissolved in 2
c. boiling water)
2 T. vegetable flakes (dissolved in
% c. cold water)
1 packet onion broth
1 can cream mushroom soup
Fry ground beef till brown and
separated. Put in pot and add bouil-
lon mixture, vegetable flakes mix-
ture, soup and onion broth. Simmer
five minutes. Place half of meat
mixture in bottom of casserole add
layer of potatoes. Cover with
remaining meat mixture and place
remaining potatoes on top. Cook at
350 degrees for 13-2 hours. Turn
down temperature the last half
hour. :
CHICKEN RICE CASSEROLE
2-2% 1b. chicken parts
3/4 c. uncooked rice (not minute)
1 can cream of chicken soup
1.can milk
Salt & pepper to taste
Garlic salt, if desired
Cook chicken parts, reserve broth.
Remove skin and debone chicken.
Sprinkle half package of Lipton
Onion Soup to broth and put in
chicken parts.
In greased casserole, put in the
chicken, broth, rice, soup and milk.
Sprinkle with seasonings. Bake at
325 degrees for 1-1% hours.
PUMPKIN COOKIES
1 c. granulated sugar
1 ¢. brown sugar
1c. oil
2 eggs
1t. salt
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1% c. pumpkin
3 c. flour
1 c. chopped nuts
1t. vanilla
Raisins, optional
Cream margarine and sugar, add
remaining ingredients and mix well.
Drop from teaspoon onto greased
cookie sheet. Bake at 375 degrees
for 12-15 minutes. If fresh pumpkin
is used, cook, mash and drain off
liquid.
JELLO SALAD
1 3-0z. pkg. lime or orange jello
1 pt. vanilla ice cream
fo
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el
1 med. can crushed pineapple
1 can mandarin oranges, cut in
small pieces
Drain the fruit. Mix jello with one
cup boiling water. Add ice cream
and mix till dissolved; add fruit and
mix well. Put mixture in pan and
refrigerate until it sets (few hours).
Mixture can also be put in jello
mold.
+ Fruit is optional.
Betty McDonald
owner
NUMBER
9 SHOP
9 W. Northampton St.
(corner S. Franklin St.)
ilkes-Barre, Pa 18701
Phone 825-2024
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