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Francisco Perez
By CHARLOT M. DENMON
Staff Correspondent
Francisco Perez of Harveys Lake
is an experienced chef, having been
employed in continental gourmet
cuisine for the past 20 years. Chef
Francisco has worked as chef or
manager in the hotels or clubs in
Spain, France, Canary Islands,
Peru, Ecuador, Venezuela, and the
United States.
More recently, since he married
the former Sandra Serhan of Har-
veys Lake, Francisco has been
employed locally and is presently
the chef at a cafe in Hazleton. He
has an excellent rapport with the
clientele and takes personal concern
for the pleasure of individuals with
gourmet palates.
Most of the food he prepares are
original recipes he has created or
altered for the many diners he has
served in various parts of the world.
Since meeting and marrying his
wife, Sandra, Francisco has also
turned his talents to designing edu-
cational toys-toys propelled by natu-
ral energy. The educational toy kits
created by Chef Perez were distrib-
uted to students in the various
school districts in the Back Moun-
tain and Wyoming Valley Areas and
were received by students and
administrators with enthusiasm.
Perez designed a puppet, acrobat
and a turbine, all three designed for
the development of creativity of
children and intended for pupils
ages six to 14 years. The kits are
directly connected with physics
since students can prove that with a
little sand, rice, salt, etc., move-
ment can be produced by means of
a toothpick that acts as a central
axis.
The toy is a cutout so only a
)
any the student desires. The move-
ment motivates the student to make
the toy and curiosity of the finished
product makes the construction a
great enjoyment.
The educational toy is only one of
activity. When he finds the time, he
spends hours remodeling their home
at the lake, installing beautiful
hardwood floors; a brick firewall;
and remodeling their large family
room.
He also spends time with their
two-year old son, Francisco Xavier
Perez, Jr., who enjoys donning a
chef coat and hat to match his
father’s and help (or at least try)
his dad prepare dinner.
Perez enjoys gourmet cooking and
this week agreed to share a few of
his favorite recipes with Dallas Post
readers. They are some that he and
Sandra enjoy serving when enter-
taining friends or relatives.
The Shrimp Scampi is a delicious
entree for family or for entertain-
ing. If desired, it may be used in
smaller amounts as an appetizer.
The Escargot is an appetizer many
people may not have tried but once
they do, we are certain they will
enjoy them. Lobster Thermidor and
Steak Diane are both mouth-water-
ing and although ‘gourmet’ entrees,
they are worth the time it takes to
prepare them.
SHRIMP SCAMPI
(Entree)
7 1g. shrimp per serving
Butter
Salt & pepper to taste
Tabasco Sauce
1 T. chopped fresh garlic
4 oz. Chablis -
Juice of 1 lemon
1 sprig fresh parsley, chopped
Sautee shrimp in butter, salt,
pepper, tabasco sauce and garlic.
Pour in chablis, lemon juice and
sautee till tender. Garnish with par-
sley and serve immediately. Ingre-
dients for one entree only.
ESCARGOT
(Appetizer)
4 oz. butter
Juice of % lemon
1 shot glass brandy
Pepper to taste
1 T. chopped fresh garlic
1t. fresh parsley, chopped fine
Soften butter to room tempera-
ture, then combine the rest of above
ingredients and mix.
1 can escargot (snails)
16-18 empty snail shells
Place 1% teaspoon butter mixture
in each empty shell, then put in
Ya
)
A
| COSMEBNCT | COSENNNC: | COSNBSN0D] [CR0BINCS | CINEEENCT | SINENNCs (IS88ECD]
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How best to avoid food poisoning?
Billye June Eichelberger, nutrition
consultant with the Pennsylvania
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turkey is completely cooked. The
proper temperature is 180 degrees F
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for the stuffing.
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OLD PHOTOS
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Dallas Post/Charlot M. Denmon
don their
snail and top with more of butter
mixture. Bake in 350 degree oven
for 3-4 minutes, or until butter
melts. Serve as appetizer while hot.
+Empty shells may be purchased
in gourmet shops in area.
LOBSTER THERMIDOR
1 lobster, size desired
Steam lobster for five minutes in
small amount of vinegar, water and
two or three bay leaves and salt.
Let it cool, remove skin and cut in
half lengthwise, then cut meat in
half inch pieces.
Melt 3 tablespoons butter in
frypan. When butter is melted (do
not boil) place lobster chunks in
pan. Salt and pepper to taste. One
minute later, flambe with brandy,
or if desired, use only half shot
glass of brandy in lobster. Sprinkle
and same amount of Worcestershire
sauce; top with four ounces of thick
white sauce and mix. Let cook for
To Register
For Montage Season
Pass Giveway
Drawing will be held
_Dec. 2
approximately - three minutes.
Remove from pan and place in
individual baking dishes or one
large baking dish. Cover with provo-
lone cheese. Bake in 400-450 degree
oven until cheese is golden brown.
Serve immediately.
STEAK DIANE
pieces.
Pound lightly with wooden meat
mallet to tenderize. In frypan place
4 T. melted butter
1:t: dry mustard or
1T. Dijon mustard
Place filet mignon in mixture and
flambe with one shot glass of
brandy. Cover with package of beef
gravy mix, prepared according to
directions on packet. Next cover
with 4-0z. heavy cream and top with
half shot glass of Grand Marnier.
Let simmer for one minute. Remove
and serve with tossed salad and
rice. (Potato may be substituted if
desired.)
D
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—School
(Following are cafeteria menus
for area school districts for the
following week: )
DALLAS SCHOOLS
Nov. 13 - 19
WEDNESDAY - Breakfast for
lunch, pancakes w-warm syrup and
sausage link or Italian hoagie w-
lettuce and cheese, chilled fruit
juice, choice of milk or juice.
Bonus: Blueberry dessert square.
THURSDAY - Juicy bacon cheese-
burger or fluffernutter sandwich,
oven baked French fries, choice of
milk or juice. Bonus: Banana nut
pudding.
FRIDAY - Frankfurter on roll w-
cheese sauce or plain, or Tuna
cheese bagel melt, creamy maca-
roni salad, peach-pear combo,
choice of milk or juice. (Check your
tray you might win % doz. cookies).
MONDAY - Hot ham-cheese on
roll, or Italian hoagie w-lettuce-
cheese, Boston baked beans, choice
of milk or juice. Bonus: Celery
sticks w-peanut butter to dip.
TUESDAY - Thanksgiving dinner
- Our own special Turkey casserole
(roast turkey w-sage dressing),
fluffy whipped potatoes w-gravy,
buttered corn, cranberry relish,
pumpkin pie w-topping, choice of
milk or juice.
WEST SIDE TECH
Nov. 13-19
WEDNESDAY - Ham patty on
bun, macaroni-cheese, stewed toma-
toes, fruited jello-whipped cream,
milk.
THURSDAY - Hoagie-lettuce-
tomato, Italian dressing, spiced
applesauce, brownies, milk.
FRIDAY - Fish-cheese, French
fries, cole slaw, sugar-spice cookies,
milk.
MONDAY - Hot dog on bun,
relish-chopped onion, baked beans,
chips, soft pretzels, milk.
TUESDAY - Grilled cheese, fresh
relish cup-dip, tomato soup-crack-
ers, tandy cake, milk.
CEA
menusS——
LAKE-LEHMAN SCHOOLS
Nov. 13-19
Junior High & Elementary
WEDNESDAY - Early Dismissal -
Peanut butter-jelly hoagie, potato
chips, chicken noodle soup-saltines,
carrot-celery sticks, apple crisp,
milk.
THURSDAY - Chicken nuggets w-
dip, French fries, mixed garden
vegetables, Parker House roll-
butter, Tastykake, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
banana fruit cup, milk.
MONDAY - Steak hoagie, onion
rings, buttered green beans, pud-:
ding, milk.
TUESDAY - Hamburg on bun,
potato puffs, buttered corn, pears,
milk.
Senior High
WEDNESDAY - Early dismissal -
Tuna or fluffer nutter hoagie,
chicken noodle soup-saltines, carrot-
celery sticks, apple crisp, milk.
THURSDAY - Chicken nuggets w-
dip, French fries, mixed garden
vegetables, Parker House roll-
butter, Tastykake, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
banana fruit cup, milk.
MONDAY - Steak hoagie, onion
rings, buttered green beans, pud-
ding, milk.
TUESDAY - Ham patti or ham-
burg on bun, French fries, apple-
sauce, cookies, milk. :
GATE OF HEAVEN SCHOOL
Nov. 13-19
WEDNESDAY - Tacos, Mexican
beans, peaches, pudding pops, milk.
THURSDAY - Chicken nuggets-
sauce, French fries, green beans,
pears, Tastykake, milk.
FRIDAY - Shrimp shapes, home
fries, cole slaw, applesauce, cook-
ies, milk.
MONDAY - Flying saucer, chips,
pickles, pears, milk.
TUESDAY - Ravioli, peas, pineap-
ple, Tastykake, milk.
Wilkes-Barre
Rear of VA Hospital
SIRLOIN STEAK
CUBE STEAKS (Cut From Round)
LONDON BROIL
FRESH HAMS (Boneless Rolled)
CHOPPED HAM (imported)
PORKETTA (Boned & Rolled)
SLAB BACON (sticed)
SOFT SALAMI
OUR OWN
SLAB BACON (Whole or Half)
KISHKA (Light or Dark)
PORK STEAKS (Extra Lean)
RIB EYE STEAKS
SPECIAL
GROUND CHUCK (Extra Lean)
PEPPERETTES (Our Own)
SHEEP CASING (For Franks)
CHOICE SIDES OF BEEF
CHOICE HINDQUARTERS
Hs}
$37
ib. 1.99
79°
$129
5b. box $13.99
Less Discount $1.00
YOUR PRICE *12.99
10:b. pkg. $11.99
} $929
$10
$13