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By CHARLOT M. DENMON
Staff Correspondent
Homemakers throughout the area
are beginning to plan for the
Thanksgiving holiday and many are
turning their thoughts "to the
Thanksgiving dinner menu. With the
big day only a week away, mem-
bers of The Dallas Post staff can
also be heard discussing their
dinner plans and like many women,
who have dual roles, working in and
outside the home, they are inter-
ested in preparing easy but tempt-
ingly delicious -menus for family
and friends.
Although busy with getting the
newspaper to subscribers each
week, staff members still find time
to exchange recipes with one
another and plan something differ-
ent for the holiday.meal. As usual,
most of them will have the tradi-
potatoes in some form, and proba-
bly pumpkin pie.
When it comes to vegetables,
salads and desserts, one finds the
variations. Cranberry sauce is a
must accompaniment for turkey but
Jean Brutko, circulation manager,
offers a tasty change from just the
regular cranberry sauce with her
recipe for Cranberry Salad. Broc-
coli Puffs, prepared with a piquant
cheese sauce, is a favorite of the
Cummings family and is shared
with Post readers by Jane Cum-
mings, advertising representative
for the company’s Northeastern
Pennsylvania Business Journal.
Olga Kostrobala, typesetter, plans
to serve a Frozen Strawberry Salad
with Thanksgiving dinner. Its light,
tangy flavor adds the perfect touch
to an otherwise heavy dinner. Betty
Bean, advertising representative,
adds the practical touch by sharing
her Turkey Tetrazzini recipe with
readers. It is a life saver for left-
over Thanksgiving turkey. Sandy
Sheehan, production manager, is
planning to serve a light fruit des-
sert made with apricots, instead of
the usual pumpkin or mincemeat
pie. Peggy Poynton, office man-
ager, who usually entertains the
entire family for Thanksgiving
dinner, shares a recipe for Bread
Pudding, one of her family’s favor-
ite desserts.
In the event some of our readers
might like to try some of the staff
members’ special recipes, they are
sharing them with you in plenty of
time for you to prepare one or more
of them for the family.
CRANBERRY SALAD
Jean Brutko
1 pkg. cranberries, ground
2 cans crushed pineapple
1 c. sugar
2 pkg. raspberry jello
1 ¢. chopped nuts, optional
Combine cranberries, sugar and
pineapple. Let stand. Make jello
according to directions on packages,
let partially set; add cranberry
mixture and refrigerate to set.
BROCCOLI PUFFS
Jane Cummings
2 10-oz. pkg. broccoli, cut in pieces
1 can condensed cream of mush-
2
@o
&
2 oz. sharp American cheese
Vy c. milk
1%; ¢. mayonnaise or salad dressing
1 egg, beaten
14 c. fine, dry bread crumbs
1 T. butter or margarine, melted
Cook frozen broccoli according to
directions, omitting salt. Drain thor-
oughly. Place broccoli pieces in
10x6x1%’’ baking dish. Stir together
soup and cheese. Gradually add
milk, mayonnaise and egg to soup
mixture stirring until well blended.
Pour over broccoli in baking dish.
Combine breade crumbs and melted
butter. Sprinkle evenly over soup
mixture. Bake in moderate oven
(350 degrees) for 45 minutes, until
lightly browned.
FROZEN STRAWBERRY SALAD
Olga Kostrobala
1-8 oz. pkg. cream cheese
34 ¢. sugar
1 1g. can pineapple tidbits
2 1g. bananas, sliced
1.10-o0z. pkg. frozen strawberries
1 9-0z. container Cool Whip
Beat cream cheese and sugar
together in small bowl. Set aside. In
large bowl, stir in pineapple,
bananas, nuts, strawberries and
Cool Whip. Add cream cheese mix-
ture and blend. Freeze overnight.
Serve partially frozen.
TURKEY TETRAZZINI
Betty Bean
4 c. cooked turkey (chicken, if
desired)
% 1b. thin spaghetti, cooked and
drained (break into small pieces
before cooking)
% lb. mushrooms, sliced
3 T. butter
1-10% oz. can cream of chicken soup
1-10%2 oz. can cream of mushroom
soup
1 c. milk
, c. chicken broth
Ys c. sherry
% c. grated Parmesan or sharp
Cheddar
Saute mushrooms in butter. Com-
bine soups, milk, broth and sherry;
mix with mushrooms, turkey and
spaghetti. Turn into a shallow
greased casserole. Sprinkle with
cheese and bake in a 350 degree
oven for 30 minutes until piping hot.
Serves 6 to 8.
FRUIT COMPOTE
Sandy Sheehan
1 pkg. dried apricots
1 pkg. dried pitted prunes
1 can chunk pineapple
1 can cherry pie filling
In baking dish, layer apricots,
then prunes, then . pineapple and
juice. Cover pineapple with cherry
pie filling. Pour half cup of sherry
over top. Bake at 350 degrees for
one hour.
BREAD PUDDING
Peggy Poynton
2 c. bread cubes
4 T. butter, melted
2 ¢. milk
4 eggs, slightly beaten
, Cc. sugar
1 c. raisins
1t. vanilla
1t. salt
Y, t. allspice
V4 t. cinnamon
Scald milk. Stir in melted butter
and bread cubes. Let cool. Add
eggs, sugar, raisins, vanilla and
seasonings. Mix together, pour into
buttered, two quart baking dish.
Bake at 325 degrees for one hour.
Serve plain or with whipped cream.
(Following are cafeteria menus
for area school districts for the
following week: )
GATE OF HEAVEN SCHOOL
Nov. 20 - 26
WEDNESDAY - Steak hoagie,
onion rings, green beans, cheese
stix, pudding pops, milk.
THURSDAY - Turkey, mashed
potatoes-gravy, cranberry sauce,
corn, sweet potato, cake, milk.
FRIDAY - Pierogie, fish sticks,
carrots, fruit cocktail, cookies,
milk.
MONDAY - Hamburg-bun, French
fries, wax beans, peaches, cookies,
milk.
TUESDAY - Spaghetti w-meat
sauce, salad, fruit cocktail, pretzel
rods, milk.
LAKE-LEHMAN SCHOOLS
Nov. 20 - 26
Senior High
WEDNESDAY - Hot dog or Kkiel-
basi on bun, cheese squares, vegeta-
ble soup-saltines, peaches, milk.
THURSDAY - - Thanksgiving
Dinner - Sliced turkey w-dressing,
mashed potatoes-gravy, peas, cran-
berry sauce, roll-butter, ice cream,
milk.
FRIDAY - French bread pizza,
potato chips, tossed green salad,
pineapple tidbits, milk.
MONDAY - Deli hoagie, pickle
chips, chicken noodle soup-saltines,
peaches, donut, milk.
TUESDAY - Spaghetti w-Italian
meat sauce, tossed green salad,
Parker House roll-butter, fruited
jello, milk.
Junior High & Elementary
WEDNESDAY - Hot dog on bun,
cheese squares, vegetable soup-sal-
tines, peaches, milk.
THURSDAY - Thanksgiving
dinner - Sliced turkey-dressing,
mashed potatoes-gravy, peas, cran-
berry sauce, roll-butter, ice cream,
milk.
FRIDAY - French bread pizza,
potato: chips, tossed green salad,
pineapple tidbits, milk.
MONDAY - Sausage links, but-
tered waffles w-maple syrup, apple-
sauce, orange wedges, milk.
TUESDAY - Spaghetti w-Italian
meat sauce, tossed green salad,
fruited
Ida Red, Deli-
Macoun, Northern
Red Spy, Spigold, &
Honey
A True Story
Blood program
now starting
The Wyoming County Chapter of
the American Red Cross will be
starting a new blood donor pro-
gram, a Deca Donor Club. It’s easy
to become a Deca Donor. You just
have to pledge to donate blood five
times during the next 12 monhts,
and fulfill that commitment. It only
takes five hours a year, spent at a
blood collection site. In return you’ll
receive the satisfaction of helping
up to 20 patients. You'll also receive
a Deca Donor card and a distinctive
pin after your fifth donation.
By giving five times a year, Deca
ble blood supply year round. In
order to meet the blood demands of
the 43 regional hospitalsin 19 North-
eastern Pennsylvania counties, we
need 410 units of blood per day - a
total of 107,010 units per year. As a
Deca Donor, you can be proud to
know your extra effort is serving
your family and community seven
days a week, 52 weeks a year.
Interested? Contact Cindy Tinna,
at the Wyoming County Chapter,
(836-2626).
® Pregnancy Terminations to
14 weeks
¢ Confidential Counseling
® One Visit
Binghamton Plaza 607-772-8757
One summer evening, young Kim Conaway
rode home from a baseball game with her
mother and two friends. As they were making
a turn, their vehicle was suddenly hit
broadside and totally demolished.
One person was killed. Kim's mother and
another passenger suffered serious injuries.
Kim emerged relatively unharmed. She was
the only passenger wearing a seat belt.
In your lifetime, you have a fifty
a traffic accident. Your chances are
one in fifty of being killed.
A seat belt could help you
avoid serious injury. It
could even save your
life.
Traffic accidents
don't always happen
to the other person.
Be sure that you
and those you love
buckle up! )
54Y08 1 1
Officers installed
Mrs.
Stephen Wartella, Jr.,
(Shavertown).
WEST SIDE TECH
Nov. 20 - 26
WEDNESDAY - Chilled fruit
juice, spaghetti-meat sauce, creamy
cole slaw, oatmeal raisin cookies,
Italian roll-butter, milk.
THURSDAY - Oval spice-cheese-
lettuce on ‘seeded bun; chips,
chicken noodle soup, pasta salad,
ambrosia, milk.
FRIDAY - Pizza twins,
salad-dressing, chilled fruit juice,
chocolate cookies, milk.
MONDAY - Wafer steak on Kaiser
roll, lettuce-tomato, chips, buttered
veggies, chocolate cream pie, milk.
TUESDAY - Turkey w-gravy,
mashed potatoes, seasoned peas,
cranberry sauce, pumpkin bars,
roll-butter, milk.
DALLAS SCHOOLS
Nov. 20 - 26
WEDNESDAY - Pierogies w-sau-
Guy Serpico, president
teed onions, or tasted cheese sand-
wich, creamy tomato soup, crisp
carrot sticks, choice of milk or
juice. Bonus: Peanut butter choco-
Iate ‘chip cookie.
THURSDAY - Macaroni-cheese
casserole, or peanut butter-jelly
sandwich w-cheese cube, buttered
green beans, applesauce, choice of
milk or juice. Bonus: Popsickle.
(Senior H.S. Thanksgiving buffet)
FRIDAY - Plump hot dog on roll
w-condiments or tuna sub w-lettuce-
cheese, zesty cabbage-noodles, fruit
wedge, choice of milk or juice.
Bonus: Fluffy whitecake w-peanut
butter sauce.
MONDAY - Mexican taco w-beef-
lettuce,-cheese, or grilled cheese
sandwich, vegetable soup, blueberry
pear mix, choice of milk or juice.
TUESDAY - Cheesy lasagna in
sauce, freshly made bread, or juice
cheeseburger on roll, tossed salad
greens-dressing, chilled peaches,
choice of milk or juice.
“Creative ‘Kitchens
and baths
"WE'RE THE PEOPLE WHO
CARE ABOUT YOU AND YOUR HOME"
Featuring
2A Kraft Maid
Kitchen & Bath Cabinetry
* Don't forget our ?
complete line of
goods and services
° Free estimate & layout
HOURS: Closed — Mon. ht
Open Tues.-Fri. 9 a.m. - 4p.m.
Sat. 9 a.m. - 12 p.m.
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
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