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By CHARLOT M. DENMON
Staff Correspondent
Francine Marth of Shavertown
enjoys trying new recipes, particu-
larly entrees and cakes. Since mem-
bers of her family, especially her
husband, Donald, like casserole
%
every new recipe she finds. As a
cient at preparing economical but
She
usually serves a salad and one of
her favorite cakes and has a deli-
cious dinner for her husband and
children or to serve to guests.
A native of the Back Mountain,
she is the former Francine Kozak.
She graduated from Dallas High
School, then took a course in
accounting at Luzerne County Com-
munity College.
Francine does a lot of sewing for
herself, her husband and their three
children, Joshua, just one year of
age; Tony, eight years old and a
third grade student at Westmore-
land and Kelly, 13, a student at
Dallas Junior High.
Until recently, Francine, an
animal lover, and her husband bred
and raised pedigreed Huskies but
since Joshua was born Francine
found it took too much time to
properly care for the dogs so the
Marth’s gave up raising them and
now have two just as pets.
Francine and Donald do a lot of
freshwater fishing in season and
also go hunting. Last season Fran-
cine went for small game only but
next year hopes to go deer hunting.
She is also an avid bowler and
recently hit high game in the Friday
night Imperialette League with a
233.
This week’s Post cook shares four
of her family’s favorite recipes with
readers. Two of them are one-dish
meals, both casseroles. The Chicken
Casserole, best made with cut-up
chicken parts, and the Hamburg
Casserole are easy to prepare and
are equally appropriate for family
or guests. The Mayonnaise Cake is
a light, moist, deliciously flavored
chocolate cake and the Zucchini
Cake has a unique but equally
delicious flavor. Both make great
after dinner desserts.
CHICKEN CASSEROLE
Chicken
4 T. melted butter
1 sm. onion, diced
1 can mushrooms
% c. celery, diced
1t. celery salt
1t. tarragon
4 T. butter
4 T. flour
2 bouillon cubes
1/3 c. milk
1/3 c. heavy cream
1 c. white wine
Bake chicken at 400 degrees for 10
minutes. Baste with three table-
spoons butter and bake 15 minutes.
Reduce heat to 350 degrees. Saute
onions, mushrooms and celery in
tablespoon butter, add to chicken.
Melt four tablespoons butter, add
flour and cook stirring continuously.
Add stock and milk, stir till thick.
Remove from heat and. stir in
cream and wine. Season with celery
salt and tarragon. Pour over
chicken. Bake uncovered for 20-30
minutes.
HAMBURG CASSEROLE
1% lb. hamburg (ground chuck)
Y% qt. tomatoes
5 med. potatoes, peeled
5 slices American cheese
1 pkg. frozen vegetables (kind
optional)
Cook and mash potatoes. Brown
ground meat in large saucepan,
drain. Pour half of tomatoes in pan.
Spread mashed potatoes on top of
ground meat. Place frozen vegeta-
bles on top of potatoes, add rest of
tomatoes. Cover with slices of
cheese and cover. Simmertill vege-
tables are done.
MAYONNAISE CAKE
3c. flour
1% c. sugar
2/3 c. cocoa
1% c. water
2Y, t. baking powder
13, t. baking soda
1% c. mayonnaise
1% t. vanilla
Mix together dry ingredients in
mixing bowl. Stir in mayonnaise
gradually with water and vanilla.
Bake in 9x13 pan for 35-40 minutes
at 350 degrees.
Sampling cake
ZUCCHINI CAKE
3 c. flour
1 t. baking powder.
1 t. baking soda
3 eggs
1c. oil
2 c. sugar
2 c. grated zucchini
1t. salt
1 c. chopped walnuts
1 c. crushed pineapple (optional)
In large bowl, mix flour, baking
powder and baking soda, add eggs,
oil, sugar and zucchini. Stir in salt,
chopped nuts and pineapple. Pour
into baking tin. Bake at 325 degrees
for one hour 20 minutes.
William H. Maurer, Board Chair-
man of the Northeast Pennsylvania
Chapter of the American Heart
Association, reported recently that
the percentage of deaths attributed
to diseases of the heart and blood
vessels continues to decline in this
country.
Maurer made his remarks to coin-
cide with the Heart Association’s
celebration of February as National
Heart Month.
“Over the past several years, we
have seen a steady decrease in the
percentage of deaths in this country
attributed to cardiovascular dis-
ease,” he said. ‘There was a time
when these diseases were responsi-
ble for over 50 percent of all deaths
in the United States each year.”
Maurer indicated that the most
recently released statistics from the
federal government put the current
cardiovascular mortality rate in
this country at 48 percent.
“While the decline in these num-
bers is heartening, we should not
lose sight of the fact that these
diseases remain the leading causes
of death and disability in America,”
he said. “Consequently, much more
needs to be done, especially in the
areas of prevention and treatment.”
Maurer said that during the
month of February, the Heart Asso-
its accomplishments in the field of
cardiovascular health, while urging
people to take the necessry precau-
tions to reduce their risk of heart
disease and stroke.
“Through the efforts of the Heart
Association, great strides have been
made in the areas of research,
education, especially public educa-
tion, and programs within the com-
munity designed to utilize what our
research and education programs
have taught us,” he said.
Among the accomplishments of
Heart Association research cited by
Maurer were the development of
Cardiopulmonary = Resuscitation
(CPR), the heart-lung machine
which makes open heart surgery
possible, improvement in artificial
pacemakers and development in the
artificial heart valve.
He added, ‘Equally important as
our research, I believe, has been
our progress in education. I believe
most people are now aware that
there are three major, controllable
risk factors involved in cardiovascu-
lar disease: smoking cessation, con-
trol of hypertension, or high blood
pressure, and proper diet and nutri-
tion.”
Maurer added while stressing
their achievements during Febru-
ary, the local Heart Association
component will also be seeking
additional community support.
“During February, we conduct
our annual Residential Fund-Rais-
ing Campaign and urge people to
become Heart Association volun-
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Edwardsville, PA
288-6121
675-5211
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School
(Following are cafeteria menus
for area school districts for the
following week: )
DALLAS SCHOOLS
Feb. 5-11
WEDNESDAY - Hot turkey sand-
wich w-gravy or Hot dog on bun,
mashed potatoes-gravy, golden corn
kernals, choice of milk or juice.
Bonus: Strawberry gelatine w-
marshmellows.
THURSDAY - Zesty pork bbq w-
special sauce or cheeseburger on
roll w-lettuce-tomato-mayo, home-
fries, cinnamin stick applesauce,
choice of milk or juice. Bonus:
Giant oatmeal raisin cookie.
FRIDAY - Juicy ballpark hot dog
on roll or grilled cheese sandwich,
tomato rice soup, carrot-celery
spears, choice of milk or juice.
Bonus: Creamy peanut butter on
graham cracker.
MONDAY - Steak-cheese sub w-
peppers and onions optional or
peanut butter-jelly sandwich w-
cheese cube, hearty beef noodle
soup, pineapply pieces w-coconut
topping, choice of milk or juice.
TUESDAY - Veal parmesan w-
side dish of spaghetti or Italian cold
cut hoagie w-lettuce-cheese, tossed
garden salad w-dressing, apple
crisp, choice of milk or juice.
LAKE-LEHMAN SCHOOLS
Feb. 5-11
Junior High & Elementary
WEDNESDAY - Chicken patti on
bun w-relish, candied sweet pota-
toes, buttered corn, chocolate pud-
ding, milk.
THURSDAY - Turkey-gravy,
mashed potatoes, peas, cranberry
sauce, roll-butter, ice cream, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, celery-
carrot sticks, pineapple tidbits,
milk.
MONDAY - Hamburg on bun,
potato puffs, baked beans, apple-
sauce, peanut butter cookie, milk. ~
TUESDAY - Chopped ham-Ameri-
can cheese on hillbilly bread, pickle
chips, potato chips, minestrone
soup-saltines, pudding, milk.
Senior High
WEDNESDAY - Orange juice,
Sloppy Joe on bun, buttered corn,
applecrisp, milk.
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menus
THURSDAY - Hamburg or ham
patti on bun, sliced.cheese, French
fries, pears, almond cookie, milk.
FRIDAY - Pizza or egg salad
sandwich, potato chips, celery-
carrot sticks, pineapple tidbits,
milk: J
MONDAY - Beef stew over but-
tered noodles, pickled beets, Parker
House roll-butter, ice cream, milk.
TUESDAY - Steak hoagie or hot
dog on bun, peppers, onion rings,
applesauce, peanut butter cookie,
milk.
Post menus add 1
WEST SIDE TECH
Feb. 5-11
WEDNESDAY - Grilled cheese,
tomato rice soup-crackers, chips,
peach shortcake, milk.
THURSDAY - Beef-a-roni, grated
cheese, tossed salad, choice of
dressing, cream bar, milk.
FRIDAY - Italian meatballs on
hard roll, seasoned green beans,
chilled pears, brownies, milk.
MONDAY - Tuna on hard roll,
lettuce-tomato, chips, chilled
peaches, chocolate cookies, milk.
TUESDAY - Wimpie on soft bun,
French fries, spiced applesauce,
blueberry cake, milk.
GATE OF HEAVEN SCHOOL
Feb. 5-11
WEDNESDAY - Hot dogs on bun,
buttered macaroni, fresh apple,
cookies, milk. (Make your own
sundae).
THURSDAY - Turkey w-gravy,
corn, cranberry sauce, fruit cock-
tail, brownies, milk.
FRIDAY - Pizza, vegetable soup,
pears, cookies, milk.
MONDAY - Gator burger, French
fries, peaches, cookies, milk.
TUESDAY - Chicken noodle soup,
peanut butter-jelly sandwich, pears,
cookies, milk.
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owner
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