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Drea Barbose
By CHARLOT M. DENMON
Staff Correspondent
Drea Barbose of Dallas enjoys
preparing entrees and desserts for
her husband, Tony.
“I like to try new recipes, espe-
cially desserts, so while my son
takes a nap in the afternoon, I
usually prepare something different
for dinner,” said Drea.
A graduate of Dallas High School,
Drea moved with her parents to
Dallas from Williamsport, when she
was in seventh grade. Following
high school, she attended Penn
State/Wilkes-Barre Campus where
she studied art and architecture.
Later, she married Anthony Bar-
bose.
The young couple now reside in
Dallas with their year-old son, Jona-
thon. Drea spends most of her time
taking care of Jonathon and
recently enrolled in gymnastics and
swim classes at the “Y” in Wilkes-
Barre.
She enjoys decorating and has
spent hours renovating their home.
During the past summer, she and
Tony with some help from Tony’s
dad, built a Florida room on their
home, adding to its beauty.
ite pastime is sketching and paint-
ing. Recently, she did sketches of
Jonathon, one for herself and one
for Tony’s mother. She also enjoys
photography and when possible
develops her own pictures.
Drea also likes to bowl and is a
member of the Imperialette League
at Bonomo’s Sports Center.
The recipes she shares with Post
readers this week are favorites of
Drea’s and are delicious.
The Loaf Dip is unique, but deli-
cious and great to serve on special
occasions. The Soft Pretzels can be
made in a ‘jiffy’, according to
Drea, and make an excellent snack
to serve to unexpected guests.
This is the season of the year
when many homemakers have veni-
son in their freezers and look for
new methods of preparing it. Drea’s
recipe for Broiled Venison Steak is
easy and inexpensive to prepare
and she guarantees most venison
eaters will find it very tasty.
The Lemon Souffle is a wonderful
warm weather dessert but is also
good to serve as dessert following a
heavy dinner.
LOAF DIP
1 loaf sourdough bread (or any with
thick crust)
1 8-0z. pkg. cream cheese
1 c. sour cream
2 scallions, chopped
1 Ib. cooked ham, chopped
Dash salt & pepper
1 clove garlic, minced
Cut top of the bread off and
at bottom. Make half inch cubes out
of bread, set aside; mix softened
cream cheese and sour cream, add
ham and other ingredients. Spoon
into bread and cover with the top
piece of bread; wrap tightly in foil.
Bake at 350 degrees for one hour.
During last 10 minutes, toss two
tablespoons oil and two tablespoons
melted butter with cubed bread,
mix well. Place on cookie sheet and
cook till lightly brown. Stir dip
before serving.
BROILED VENISON STEAK
1 1b. venison steak, 1” thick
4 T. butter, softened
Salt
Freshly ground pepper
1 c. dry red wine
Yy t. all spice
% ¢. current jelly
Preheat broiler. Rub venison with
butter and sprinkle liberally with
The Luzerne County Tourist Pro-
motion Agency will participate in a
number of trade and industrial
shows this winter and early spring
according to Charles J. Spitale,
Chairman of the TPA board of
directors. Spitale said that the local
tourist organization would be partic-
ipating in 5 trade shows.
“We are very pleased that our
agency is either taking the lead on a
region wide basis in organizing par-
ticipation or is cooperating with
other tourist agencies in selling
northeastern Pennsylvania as a
place to ivist or more importantly,
relocate. These shows give us the
opportunity to get our message out
about the obvious strengths we have
here in the county and in this
region” said Spitale.
The trade shows will take place in
Harrisburg, Parsippany, New
Jersey, Scranton, Wilkes-Barre, and
Valley Forge.
Contestants from this area are
urged to participate in 1986 Little
Miss-Mr. Preliminary Pageants.
Age divisions are: 0-2 Baby Miss-
Mr.; 3-5 Tiny Miss, 3-7 Little Mr.; 6-
8 Little Miss, 9-11 Young Miss; 12-15
Jr. Miss and 15-Miss.
This will be the most exciting
event of the year for young people
of all ages. Contestants will be
competing for Little Miss-Mr.
county titles. This will be a fun day
filled with parties, fun and healthy
American competition. All contes-
tants will compete in formal wear,
sportswear and close up judges
appraisal. A winner, four alternates
and 10 finalists are chosen in each
age division. Winners will receive a
title, crown, banner and trophy as
well as an opportunity to collect
preliminary cash scholarships. Win-
PERM WAVING
. MANICURES
Conducted by nutritionist
717-675-3833
1046 Memorial Highway, Dallas, PA.
practice since 1978.)
ners will advance to the next level
of competition where they will com-
pete for many exciting prizes
including large scholarships. Some
of the prizes awarded in 1985 were
4, 5 and 6 foot trophies, round
crowns, velvet robes, personalized
satin banners, diamond jewelry,
sportswear, radios, cameras,
watches and many more fabulous
prizes are planned for 1986.
Local contestants may receive
additional information and a free
official entry form by sending a
long, self-addressed, stamped enve-
lope to America’s Scholarship Pag-
eants, Inc., Entry Informaiton,
Dept. 9-186, Box 140065, Nashville,
TN 37214 or call (615) 874-4191 any-
time between 9 am. and 5 p.m.
Monday - Friday.
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salt and pepper. Place the steak
four inches beneath the broiler ele-
ment on a rack in a shallow pan.
Broil four minutes each side.
Remove steak to a warm platter
and set the pan over a burner. Add
the wine, all spice and jelly to the
pan drippings. Bring to a boil and
stir until smooth and blended. Spoon
a little sauce over ‘the steak and
serve the rest in a bowl.
. LEMON SOUFFLE
2 ¢. heavy cream
14 T. sugar
4 eggs, separated
1 fresh lemon, juice and grated rind
Lightly oil bowl; in large mixing
bowl beat yoks with six tablespoons
sugar, add juice and rind; mix till
smooth and creamy. In another
bowl add cream and four table-
spoons sugar, beat until stiff, fold
into yolks. Beat whites, slowly add
and freeze for two hours prior to
serving. Serves 6.
SOFT PRETZELS
1 env. dry yeast
1% c¢. warm water
2 t. sugar
34 t. salt
4 c. flour
1 egg, beaten
Kosher salt
Sesame seeds, garlic salt, optional
Soften yeast in half cup warm
water with one teaspoon sugar. In a
large bowl add remaining sugar,
salt and flour. Add yeast and water,
mix until smooth and soft. Immedi-
ately shape like pretzels, place on
lightly greased sheet; brush with
egg. Sprinkle with salt.
Bake in a 400 degree oven for 15
minutes.
Columbia Egg Noodles
Name
0 $12 1 year
0 $23 2 years
0 $32 3 years
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Address
City
- State
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Schoo
(Following are cafeteria menus
for area school districts for the
following week: )
DALLAS SCHOOLS
Jan. 15 - 21
WEDNESDAY - Hot turkey sand-
wich or peanut butter-jelly sand-
wich w-cheese cube, fluffy rice w-
gravy, buttered mixed veggies,
crunchy apple wedge, choice of milk
or juice.
THURSDAY - Bacon cheesebur-
ger on roll or grilled cheese sand-
wich, creamy macaroni salad,
Boston baked beans, choice of milk
or juice. Bonus: Chocolate cake w-
peanut butter icing.
FRIDAY - Fish on bun w-tartar
sauce or cheeseburger on roll, oven
baked French fries, choice of milk
or juice. Bonus: Banana pudding.
MONDAY - Macaroni-cheese cas-
serole or hot dog on roll, buttered
green beans, choice of milk or juice.
Bonus: Apple brown Betty.
TUESDAY - Baked chicken dinner
or Italian hoagie w-lettuce-cheese,
rice w-creamy gravy, steamed
mixed vegetables, choice of milk or
juice. Bonus: Fresh fruit wedges.
GATE OF HEAVEN SCHOOL
Jan. 15-21
WEDNESDAY - Vegetable soup,
spiced ham sandwich, cheese, chips,
fruit cocktail, milk.
THURSDAY - Pierogies, carrot-
celery sticks, peas-carrots, pineap-
ple, cookies, milk.
FRIDAY - Shrimp shapes, French
fries, salad, peaches, Tastykake,
milk.
MONDAY - Gator burger, chips,
pickles, peaches, milk.
TUESDAY - Chicken croquettes
w-gravy, mashed potatoes, corn,
Tastykake, milk.
WEST SIDE TECH
Jan. 15 - 21
WEDNESDAY - Pork bar-b-que,
relish on seeded bun, spiced apple-
sauce, French fries, ice cream,
milk.
THURSDAY - Baked chicken,
candied sweet potatoes, buttered
corn, roll-butter, peanut butter
cookies, milk.
FRIDAY - Pizza subs, tossed
salad-dressing, fresh fruit, brown-
ies, milk.
MONDAY - Wafer steak on soft
bun, buttered vegetables, chilled
pears, chocolate cream pie, milk.
TUESDAY - Beef bar-b-q on
seeded bun, seasoned green beans,
spiced applesauce, snowball cook-
ies, milk.
LAKE-LEHMAN SCHOOLS
Jan. 15-21
Junior High & Elementary
WEDNESDAY - Mini ravioli w-
meat sauce, green beans, Parker
House roll-butter, fruited jello, milk.
THURSDAY - Turkey w-gravy,
mashed potatoes, peas, cranberry
sauce, roll-butter, Dixie cup, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, macaroni-cheese,
stewed tomatoes, pears, milk.
MONDAY - Steak hoagie, onion
rings, buttered green beans, pud-
ding, milk.
TUESDAY - Spaghetti w-Italian
meat sauce, tossed green salad,
roll-butter, pineapple tidbits, milk.
Senior High
WEDNESDAY - Meatball hoagie,
corn chips, green beans, pudding,
milk.
THURSDAY - Turkey w-gravy,
mashed potatoes, peas, cranberry
sauce, Dixie cup, milk.
FRIDAY - Batter dipped fish w-
tartar sauce or hot dog on bun,
macaroni-cheese, stewed tomatoes,
pears, milk.
MONDAY - Hambo on hard roll
w-lettuce and special dressing,
French fries, pineapple tidbits,
donut, milk.
TUESDAY - Spaghetti w-Italian
meat sauce, tossed green salad,
roll-butter, peaches, milk.
Eateries offer
cookie dishes
Several outstanding restaurants in
different communities in Penn’s
Woods Girl Scout Council; will be
offering elegant desserts made with
Girl Scout Cookies during the week
from January 11 to January 18.
You will have a chance to enjoy
these treats at the Dusselfink in
Pottsville, the Hotel Magee in
Bloomsburg and the Genetti Motor
Lodge in Hazleton as well as the
Sheraton Crossgates in Wilkes-
Barre.
Let your palette be tempted by
Minted Brownie Pie, Savannah
Toffee Torte, Minty Peach Parfaits,
Apple-Raisin Brown Betty, or
Refrigerator Dessert. Pick up a
copy of the recipes so you can make
them yourself at home. Then order
enough Girl Scout cookies to nibble
on as well use to make these treats.
Girls Scouts will be out taking
orders for cookies from January 18
to February 2. Cookies will be
delivered from March 1 to 16.
Remember that giving never tasted
So good.
Award
P.O. Box 23749
(202) 732-1944
U.S. Dept. of Education