Ro
CEA
Carol Hadsall
By CHARLOT M. DENMON
Staff Correspondent
Carol Hadsall enjoys cooking,
especially preparing casserole
dishes or trying new recipes,
when she has the time. Doing the
accounting and tax forms for her
husband, Bruce’s excavating
business, chauffering her five-
year-old son, Ray, to and from
kindergarten, and working part
time, does not allow her much
leisure time.
Never-the-less, Carol manages
to find time to prepare some of
the family’s favorites such as
Chinese Pepper Steak, Pork
Chop Casserole, Strawberry Pud-
ding, or Apple Cake. She also
likes to make Cheese Puffs as
appetizers when they are enter-
taining friends or relatives.
A native of New Jersey, Carol
the Back Mountain with her par-
ents. Aftre she and Bruce were
married, they moved to Dallas
where they have been residing
for the past seven years. In the
very near future, the young
couple with their son, Ray, plan
to move to Harris Hill Road,
Trucksville.
When she has the time, Carol
also enjoys sewing and other
needlework. She usually makes
most of the gifts she gives to
pares for the dinner and enjoys
doing whatever he can to help
her, even if it is only waiting to
taste it.
Dallas Post readers. All of the
recipes below are both delicious
smooth ball that leaves sides of
pan. Remove from heat, cool
slightly. Add eggs, one at a time
seasoning and cheese. Place on
slightly greased cookie sheet by
round half teaspoon. Bake at 400
2 T. soy sauce
Cooked rice
Slice steak into slivers, pour
stand about five minutes, rinse in
cold water. Heat oil in large
skillet, add green pepper slices,
11g. onion
1 green pepper
11g. can tomatoes, whole
Garlic salt, salt, pepper
Chop onion, pepper and slice
tomatoes. Put rice on bottom of
large baking dish, add water
according to directions on rice
package, add half of chopped
onions, peppers and tomatoes.
Place pork chops on top, salt,
pepper, and garlic salt to taste,
then place rest of onions, peppers
and tomatoes on top. Cover dish,
bake at 375 degrees for one hour.
Remove cover for last 10 min-
utes.
STRAWBERRY PUDDING
5 c. angel food cake cubes (%
whole cake)
1 pkg. instant vanilla pudding (3
0z.)
134 c. milk
1 pt. vanilla ice cream
1 3-0z. pkg. strawberry jello
one package vanilla pudding
using 13; cup milk; add pint
vanilla ice cream, mix with elec-
tric mixer. Pour over cake and
place in refrigerator. Mix pack-
age of jello in boiling water, stir
in frozen strawberries. Let mix-
ture set for about 10-15 minutes
before pouring over other layer
(cake and pudding). Pour slowly
so that layers do not mix
together. Refrigerate for several
1% t. lemon extract (optional)
Mix flour, baking powder, salt;
cream butter until soft, add
sugar gradually. Beat in egg and
cookie sheet with sides, spread-
ing very thin. Push apples, pared
and sliced thin down int odough
(Following are cafeteria menus
for area school districts for the
following week: )
beans, potato puffs, snicker doodle
cookies, milk.
LAKE-LEHMAN SCHOOLS TUESDAY - Oval spice-cheese on
Jan. 8-14 bun w-lettuce, chicken noodle soup,
Senior High » copper penny salad, pumpkin bars
WEDNESDAY - Chicken or ham
patti on bun w-relish, candied sweet
potatoes, peas, blueberry crisp,
milk. -
THURSDAY - Tacos w-trimmings
or hamburg on bun, buttered corn,
ice cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
fruit cup, milk.
MONDAY - Deli hoagie, chicken
noodle soup-saltines, cherry pie,
milk.
TUESDAY - Veal parmesan or
hamburg on bun, French fries,
applesauce, cookies, milk.
Junior High & Elementary
WEDNESDAY - Hambo on bun,
candied sweet potatoes, peas, blue-
berry crisp, milk.
THURSDAY - Tacos w-trimmings,
buttered corn, ice cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
fruit cup, milk.
MONDAY - Hot dog on bun,
cheese squares, potato puffs, baked
beans, cherry pie, milk.
TUESDAY - Hamburg on bun,
pickle chips, chicken noodle soup-
saltines, peaches, milk.
grated cheese, Italian roll-butter,
creamy cole slaw, fruited jello,
milk.
THURSDAY - Hot roast beef
sandwich-gravy, mashed potatoes,
seasoned peas, blueberry cake,
milk.
FRIDAY - Grilled cheese, vegeta-
ble soup-crackers, chips, pickle
spears, peanut butter kisses, milk.
MONDAY - Hot dog on bun, baked
w-Italian cream icing, milk.
GATE OF HEAVEN SCHOOL
Jan. 8-14
WEDNESDAY - Steak hoagie,
onion rings, buttered carrots, fruit
cocktail, milk.
THURSDAY - Tacos, bbq chips,
pineapple, cookies, milk.
FRIDAY - Tuna salad sandwich-
lettuce, cheese stix, peaches, pud-
ding pops, milk.
MONDAY - Chicken patti-lettuce,
buttered potatoes, corn, applesauce,
milk.
TUESDAY - Veal patti-sauce,
mashed potatoes, green beans,
pears, cookies, milk.
DALLAS SCHOOLS
Jan. 8 - 14
WEDNESDAY - Pancakes w-
syrup and sausage link or peanut
butter-jelly sandwich w-cheese
cube, orange wedges, choice of milk
or juice. Bonus: Blueberry muffin.
THURSDAY - Spaghetti w-meat
sauce and freshly made bread or
grilled ham-cheese sandwich, tossed
garden salad, lime gelatin w-pineap-
ple, choice of milk or juice.
FRIDAY - Tuna hoagie w-lettuce-
cheese or cheeseburger on roll,
met her husband, Bruce, when 1% c. boiling water WEST SIDE TECH French fries, chilled fruit mix w-
she was spending summers in 1 10-0z. pkg. frozen strawberries Jan. 8 - 14 _ marshmallow, choice of milk or
Place cake in dish, make up WEDNESDAY - Beef-a-roni, juice.
MONDAY - Jumbo frankfurter w-
meat sauce or plain, or peanut
butter-marshmallow sandwich,
chicken noodle soup, crisp potato
chips, pineapple topped w-coconut,
choice of milk or juice.
TUESDAY - Sliced roast beef or
frankfurter, mashed potatoes w-
gravy, sweet garden peas, choice of
milk or juice. Bonus: Chocolate
peanut butter fudge treat.
fast a new flavor.
1 c. white flour
2% t. baking powder
% ec. wheat germ, toasted with one
teaspoon of honey
% c. low-fat cottage cheese
relatives and friends at Christ- hours. .
% wees | Heart healthy recipes
Recently, she and a friend Dough: y
attended classes in stained glass % : A i
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2nd mow Carol pon in ; Dalles Post/Crarot M. Denmon 47% 1 DEKINE POWGE Here are two recipes offered by vegetables and finish with a flourish
san Jf ee a ne she Helping Mom 1, ¢. butter or margarine the Anotieen Hot Allien of lively seasonings and you've cre-
describes as “fascinating”. Carol Hadsall and her young son, Ray, are shown with the 2/3 ¢. milk A stack of steaming flapjacks is a aie) 94081, lowriat entree,
Ray is often interested in the Pork Chop Casserole, Carol is preparing ‘or their dinner. eT good way to start the day. Wheat 11D. boneless chicken breast
various recipes his mother pre- germ gives this customary break- 3 Toil
2 c. chinese cabbage, sliced
1 c. celery, chopped
2 c. bean sprouts
: Hy 3.0z. ori
Carol has shared five of her beating well after each until just enough boiling water over flavoring, add flour mixture hh milk bY oriental noatlies; Sokal
favorite recipes with this week’s shining smooth. Stir in pepper, green pepper slices to cover. Let alternately with the milk. Put on 9 T. oil vy, ¢. chicken broth--
3 scalliens, chopped
2 t. caraway seeds
1 T. lemon juice
a 7 nomical. degrees, 25 minutes till golden; onions’ (carrots sliced thin, if using as many as possible next to : : ;
*® cool on wire rack, freeze in desired), salt and garlic. Cook, each other filling the cookie So gem. Jou, hoki povider Cut chicken into small pieces.
CHEESE PUFFS single layers 30 minutes, then in stirring over high heat about 8-10 sheet. A Hea lic and ofl an otir nto tno Heat oil in deep skillet or wok and
1c. water plastic bags until needed. Reheat minutes, add beef slivers; cook TOPPING: fin © 40h - 9) id IE mo he saute chicken in heated oil for 5
te Cc. margarine at 350 degrees for 8-10 minutes. Zones eight iiss Add sugar 2/3 c. sugar ii men a in Snes. Zinbies a Sante, celery and
c. sifted flo and pepper, cook stirring one 1% c. flour : AE) sprouts. Mix well, cover and cook
: ; so id 1 NRE PIPER STEAK minute, add bouillon and bring to 2 t. cinnamon Iv 1} ny a a bs over low heat for 3 minutes.
. dry mustar ! : boil. In small bowl combine corn- 6 T. butter or margarine : ot i
4 eggs fo Se Pooper slices starch, soy sauce, 3% cup water; Mix dry ingredients, add | Whip the cottage cheese with the Mesnwhile, ‘wool: sicadl3 accord;
8 drops liquid red pepper
stir into skillet. Cook, stirring
butter. Mix with hands till it is a
|
ho
N 4
With the increasing awareness of
proper nufrition and good eating
habits, restaurants and fast food
places are offering alternatives to
the basic hamburgers; fries and
other fried foods. The alternatives
are salad bars, and they are sprout-
ing up everywhere.
‘Many people assume salads are
low in calories, and while this may
be true for some, if you like potato
or pasta salads, cole slaw, cottage
cheese, pickled vegetables, etce-
tera, you may be adding more
calories than you realize,” says
Joanne Prusko, M.S., R.D., public
health nutrition consultant in the
state Health Department’s South-
western District.
Prusko says that if you want to
keep the caloric content of your
salad low, you should remember
that plain raw vegetables are lowest
in calories.
“Anything you add to them
increases calories, sodium and cho-
lesterol. For instance, pickled items
are higher in calories and sodium
than ‘their plain counterparts
because of the sugar and salt added
during the pickling process. Non-
cubes, croutons, bacon bits, crum-
bled egg yolks and salad dressing
add calories, cholesterol, sodium, or
combinations of the three.
Prusko points out, however, that
these added salad ingredients are
not entirely without nutritional
value.
“Salads, especially those with raw
vegetables, make important contri-
butions to the diet. Not only are
they high in fiber and low in calo-
ries, they also provide vitamins A
and C and fair amounts of other
nutrients. The added salad ingredi-
ents contribute nutrients such as
calcium, protein and riboflavin,
which are lacking in the vegetables.
Add the extras for balance, flavor
and nutritional value, but use them
The importance of fiber in the diet
continues to make headline news, as
well as good nutrition sense.
The National Cancer Institute as
well as the National Academy of
Sciences and the American Cancer
Society, all recommend that high
fiber foods be included in the diet by
increasing the consumption of fruits
and vegetables, as well as whole
grain cereals.
Since only foods from plants con-
tain dietary fiber, the produce sec-
tion of the market should continue
to be one of the growing focal points
for consumer attention.
Health consciousness is becoming
a way of life for more and more
Americans.
California-Arizona Iceberg Let-
tuce is the base for the majority of
salads across the country.
A few wise produce additions, and
a low fat dressing can make a
major contribution to a healthful
daily diet.
There are two types of dietary
fiber-soluble and insoluble. Soluble
fiber is found in beans, some fruits
and vegetables, as well as oats and
barley.
It dissolves in water and may
play a role in lowering blood choles-
terol levels, as well as regulating
the body’s use of sugar.
Insoluble fiber, the type most
often thought of when we hear th
term fiber, does not dissolve in
water. In fact, the vegetables and
whle grains containing insoluble
fiber absorb water, thus increasing
sparingly if you want to stick to
your diet,” she says.
In addition to the salad bar, some
restaurants are offering baked pota-
toes and pasta salads.
“The baked potato is a good
source of vitamin C and both are
very good sources of complex car-
bohydrates.
to diet
bulk. The American Cancer Society
suggests that a high fiber, low fat
diet may help protect against colon
and rectal cancer.
Eating more vegetables, pur-
chased from an abundant produce
section, may be the first and easiest
way for consumers to begin to
change eating patterns and food
habits. Salad consumption in the
U.S. is on the increase, however, the
quality of these salads can be
enhanced with the addition of
nutrient fiber-rich vegetables.
Beauty Talks
wid Rukh
Did you ever wonder what gave a
prune its wrinkles and sag? Lack of
water will do the same for you.
Moisturizers seal in moisture, they
don't provide it. It should be applied
sparingly over damp skin — a drop is all
you need. After washing your face with
cold water, spray it with some pure
mineral water or spring water. Then
gently press in a drop of moisturizer —
liquid ingredients in a blender.)
Start with lean chicken, add fresh
ing to directions; then add noodles
1 c. shredded cheddar cheese 7b galt until sauce is thickened and crumb mixture. Sprinkle over | Drop batter by spoonfuls onto a to chicken mixture.
Heat water and butter to full 1% t. sugar translucent. Serve over hot, dough and apples. Bake in pre- greased pan. Cook until ‘bubbles In separate bowl mix cornstarch
rolling boil; add flour mixed with %2 t. garlic white rice with noodles. Serves 4. heated 350 degree oven for 45 | 2PPear on upper surface, then turn and broth and stir into chicken
salt and mustard, all at once. dash pepper PORK CHOP CASSEROLE minutes. Serve warm with | 20d brown on the other side. Turn mixture until thickened. Sprinkle
Stir vigorously with wooden % beef bouillon 4-6 pork chops, browned vanilla ice cream or cool if | OnLy once. Continue untill all batter with scallions, caraway seeds and
spoon until it forms thick, 3 T. cornstarch 1 ¢. rice desired. is used. Serve with maple syrup. lemon juice.
ORIENTAL CHICKEN +Use unsalted or low-salt broth to
AND NOODLES reduce sodium content.
Yield: 4 servings.
PERM WAVING
MANICURES
ATTENTION!
Back Mountain
Community
Organizations
When is your next meeting?
Who are your new officers?
What project are you working on?
Call Dotty
at
675-5211
And we'll let the community know
all about your organization.
BEHAVIOR MODIFICATION CLASSES
Conducted by nutritionist
Dr. Roberta Day-Klein, M.S., R.D., D.C.
Now accepting applications for group sessions.
Call for information on ovr introductory session.
717-675-3833
All classes conducted at the Klein Health Center,
1046 Memorial Highway, Dallas, PA.
never spread it on thickly or rub vigor-
ously. Allow it to sit for a minute to
penetrate deeply. Your moisturizer
should consist of mostly water not oil.
Check the label. Use morning and night
for best results.
=
Cho =>
resentative and my basket is full of
free gifts for the family. Plus lots of
"helpful information on the special
world of babies.
Call now and let's celebrate your
baby.
675-0350
| { eanelin
Ruth Crawford's
BEAUTY
Dr. Roberta Day-Klein (formerly a hospital dietitian, instruc-
tor of clinical nutrition at Wilkes College and King's College,
a nutritionist for the Rural Health Corporation, in private
practice since 1978.)
FERNBROOK PLAZA, ROUTE 309, DALLAS, PA