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SR
VIA
Former restaurateur
By CHARLOT M. DENMON
Staff Correspondent
For eight years, Jeanne Clark of
Beaumont, owned and operated her
own restaurant business in the
Tunkhannock area, where she
served home-cooked food, from
scalloped potatoes to macaroni and
cheese. She also made all of the
soups, sauces, pies, cakes and other
desserts she served.
Cooking for a restaurant was not
enough for Jeanne. She also pre-
pared meals daily for her husband,
Nile; son, Nile Lee, and daughter,
Vivian.
Jeanne and her family live on a
large farm in Beaumont where they
raise Angus beef cattle. Each year,
they plant a large garden and
Jeanne also raises her own straw-
berries for a delicious strawberry
jam that she makes.
During the harvest season, she is
kept busy canning the many vegeta-
bles from the garden as this past
season, Jeanne canned more than
200 quarts of various vegetables. In
addition, she canned venison from
the deer shot by a member of the
family.
Jeanne enjoys all types of cook-
ing, but she particularly likes to"
prepare various entrees such as
roast beef, turkey and pork or veal
dishes.
She relaxes by erocheting or knit-
and also does quilting.
In her leisure time, Jeanne bowls
and is a member of a Thursday and
Friday Night League. She also takes
time to visit numerous senior citi-
zens in the area, who are shut-ins.
The recipes Jeanne shares with
Post Readers this week are favor-
ites of her family. The Pie Crust is
one that is so easy and so delicious
she thought most homemakers
would like to have it. The French
as they are tasty and are usually a
Molasses Cookies are jut like the
ones Grandma used to make and go
well with a large, cold glass of milk.
The recipe is doubled in order to
make a sufficient number since they
disappear so fast. The Zucchini Bar
Candy and the Tandy Cakes are
excellent to serve to friends who
stop in. They are different than
most sweets and the Tandy Cakes
taste even better than peanut butter
cups so popular with young people.
We suggest that homemakers clip
these recipes and try them — they’ll
like them.
PIE CRUST
1 c. shortening
I t. salt
2 T. milk
1/3 c. water
1 c. flour
Cream with electric beater the
shortening, salt, milk and water;
add flour and mix by hand until
crumbles. Roll and use as desired
either pre-baking pie shell or lining
pie plate and filling before baking.
Makes delicious crust.
FRENCH FRIED ONIONS
4 med. onions
1 egg, well beaten
1 ¢. milk
3, c.cake flour
Y, t. baking powder
1 t. salt
Peel and cut onions into Y-inch
slices, separate into rings. Add milk
into eggs, stir in flour sifted with
baking powder and salt. Dip onion
rings into batter, one at a time. Fry
in deep fat at 380 degrees (hot
enough to brown 1 inch bread cube
in 45 seconds) until golden brown.
Drain on paper towels.
MOLASSES COOKIES
3 c. flour
1% t. baking soda
1t. salt
1 c. shortening
1% c. sugar
2 eggs
5 ¢. molasses
Coconut
Chopped nuts
Sift together flour, baking soda
and salt; in large mixing bowl blend
shortening, sugar; add eggs and
molasses, stir in flour mixture and
stir entire mixture well. Add coco-
nut and nuts as desired. Bake at 375
degrees for 10 minutes.
ZUCCHINI BAR CANDY
5 c. each brown and white sugar
34 c. flour
1 t. vanilla
2 c. grated zucchini
1 t. salt
13% t. baking powder
1 ¢ coconut and or 3; c. chopped
nuts :
In large mixing bowl mix together
all ingredients. Pour into large,
sided cookie sheet. Bake at 350
degrees for 40 minutes.
TANDY CAKES
4 eggs
2 c. sugar
1 t. vanilla
2 c. flour
1 t. baking powder
1 ¢. milk
2 T. margarine
Beat together eggs, sugar and
vanilla until creamy, add flour and
baking powder. Scald milk and mar-
garine and add to the other ingredi-
ents. Batter will be thin. Pour into
greased and floured pan with side.
Bake in moderate oven (350) for 20-
25 minutes. Remove from oven and
spread immediately with one cup of
peanut butter. Let cool. Melt an 8-
oz. Hershey bar in double boiler and
spread over the top. Let set, then
slice and serve.
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Meals that are exciting and deli-
course ‘called “Cooking for a Health
Heart’ is all about. Originally
developed by the New York Heart
Association, the course is now being
offered at Mercy Hospital in Wilkes-
Barre.
Betty McDonald
owner
B® NUMBER
9 SHOP
9 W. Northampton St.
(corner S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone 825-2024
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Hand
Made
Sweaters
10-5 Daily fell
Call the Mercy Wellness Center at
826-3553, Monday through Friday,
8:30 a.m. - 4 p.m. to register.
(Following are cafeteria menus
for area school districts for the
following week: )
LAKE-LEHMAN SCHOOLS
Jan. 29 - Feb. 4
Senior High
WEDNESDAY - Mini beef ravioli-
sauce, or Mrs. T.s pierogies w-
butter-onions, green beans, roll-
butter, fruited jello, milk.
THURSDAY - Sliced roast beef,
mashed potatoes w-gravy, broccoli,
Parker House roll-butter, ice
cream, milk.
FRIDAY - French bread pizza,
tossed green salad, corn chips,
pears, milk.
MONDAY - Toasted cheese or
chopped ham-cheese sandwich,
pickle chips, tomato soup-saltines,
potato chips, fruit cocktail, milk.
TUESDAY - Macaroni-beef cas-
serole, green beans, Parker House
roll-butter, peaches, milk.
Junior High & Elementary
WEDNESDAY - Beef stew over
buttered noodles, pickled beets,
Parker House roll-butter, ice
cream, milk.
THURSDAY - Hamburg gravy,
mashed potatoes, honey glazed car-
rots, Parker House roll-butter,
fruited jello, milk.
FRIDAY - French bread pizza,
tossed green salad, corn chips,
pears, milk.
MONDAY - Toasted cheese sand-
wich, pickle chips, potato chips,
tomato soup-saltiens, fruit cocktail,
milk.
TUESDAY - Macaroni-beef cas-
serole, green beans, Parker House
roll-butter, jello w-topping, milk.
WEST SIDE TECH
Jan. 29 - 31
WEDNESDAY - Taco-trimmings,
Spanish rice, buttered corn, Tech
squares, milk.
THURSDAY - Open face turkey
sandwich w-gravy, mashed pota-
toes, cranberry sauce, raisin bars,
milk.
FRIDAY - Pizza subs, tossed
salad, choice of dressing, fresh
fruit, chocolate cookies, milk.
GATE OF HEAVEN SCHOOL
Jan. 29 -31
WEDNESDAY - Spaghetti w-meat
sauce, salad, peaches, cake, milk.
THURSDAY - Pork bbq, potato
rounds, fruit cocktail, corn, cookies,
milk.
FRIDAY - Fish, buttered noodles,
green beans, peaches, cookies, milk.
DALLAS SCHOOLS
Jan. 29 - Feb. 4
Office of
Salomon Epstein, M.D.
Binghamton Plaza
WEDNESDAY - Frankfurter w-
sauerkraut or plain, or peanut
butter-jelly sandwich w-cheese
cube, whipped potatoes w-gravy,
chilled fruit mix, choice of milk or
juice.
THURSDAY - Cheesy lasagna w-
fresh bread-butter, or grilled cheese
sandwich, fresh salad greens w-
dressing, choice of milk or juice.
Bonus: Strawberry gelatin w-
bananas. :
FRIDAY - Philadelphia cheese
steak hoagie w-sauteed onions or
cheeseburger on Toll, oven baked
tator tots, pineapple pieces in syrup,
choice of milk or juice.
MONDAY - Wimpie on a soft role
or peanut butter and marshmellow
sandwich, chicken noodle soup,
crispy tator tots, choice of milk or
juice. Bonus: Peanut butter cookie.
TUESDAY - Macaroni creole w-
fresh bread-butter or Italian hoagie
w-cold cuts-lettuce-cheese, salad
greens w-Italian dressing, choice of
milk or juice. Bonus: Popsickle.
ARA announces
contest winners
ARA Services, Inc. which man-
ages the cafeteria at the Dallas
School District, recently sponsored
a coloring contest for all the chil-
dren in the district who were inter-
ested.
Cindy Rogers, food service direc-
tor was the final judge for this event
in which three lucky winners from
each school went home with art
supplies.
Winners at Dallas Township
were: Bridget Temperine, Amy
Jury and Beth Ann Wagner. Win-
ners from Westmoreland Elemen-
tary included: Sheila Griffith, April
Hodick and Nicky Perratto. Inter-
mediate winners were: Jamie Oleg,
Jeri Gehling, and Mellisa Makaru.
Junior High School artists included:
Todd Derhammer, Brenda Misson
and Kim Stenger.
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Sat. 9 a.m. - 12 p.m.
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