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Dallas Post/ C.M. denmon
Consumers are generally con-
cerned about getting the best for
their grocery dollar while at the
same time assuring healthy food
selections for themselves and their
families. The American Heart Asso-
ciation (AHA) offers some hints to
help get the most for your food
dollar.
-Use moderate sized portions of
fish, poultry or lean meat. AHA’s
dietary guidelines recommend 5 to 7
oz. per person daily from this food
group, and AHA suggests fish and
poultry be eaten more frequently
than red meat.
-Frozen fish is often less expen-
sive than fresh fish.
-Make your own frozen prepared
foods such as stews, spaghetti sauce
or casseroles.
-Combine dried beans, pes, lentils,
with chicken, fish or leftover meat.
This will provide a satisfying pro-
tein-rich dish.
"PERM WAVING
MANICURES
Rt. 309, Dallas
675-6945
-When substituting dried beans
and peas for a meat course, remem-
ber preseasoned dried beans are
more expensive. Experiment with
herbs and spices and learn to
season your food yourself.
-Buy ‘‘good’”’ or ‘‘standard”
grades of beef. They are the leanest
and contain more protein and less
fat than ‘‘prime’’ or ‘‘choice”
grades.
-The larger the turkey or chicken
the more meat in relation to the
bone and the more servings per
pound.
Chicken, turkey and fish often
cost less than meat, and they have
less fat and fewer calories. In addi-
tion, fish fat is polyunsaturated.
Many factors can influence your
total food budget: What foods you
buy, where you live and shop, how
aration and how carefully you plan
your meals.
heads
Hair Cutting and Design
SH
Mon. - Sat.
10 - 5
By CHARLOT M. DENMON
Staff correspondent
Diane Garnet of Lake Silkworth has a variety
of simple and easy-to-prepare recipes to share
with Post readers. Since her husband, John, is
employed at Proctor & Gamble near Mehoopany,
and works different shifts, there have been many
weeks that Diane and her four-year-old daugh-
ter, Michele, have dined alone. As a result,
Diane has collected a file of recipes that are
nutritious but take little time to prepare which
gives her more time to spend with Michele.
The former Diane Scavone, daughter of Mr.
and Mrs. Donald Scavone of Mooretown,
returned to Mooretown from New Jersey in 1976
with her twin sister, Donna; her older brothers
and sisters and her parents. She graduated from
Lake-Lehman High School in 1977 and in 1980,
she and John were married.
Diane enjoys cooking best when John is home
and she is able to prepare a full course dinner
for family and friends.
Since there are few children Michele's age
living near the Garnet family, Diane spends a
great deal of time with her daughter which
doesn’t leave her a lot of leisure time.
Diane likes to crochet and recently she learned
how to do needlepoint which she finds enjoyable.
She also likes to bowl and is a member of two
leagues at Bonomo’s Sports Center.
During the summer, Diane, John and Michele
go family camping. Todate they hve camped at
local campsites but in the near future they plan
to camp at a site in another state. Living at a
lake, it is natural that they enjoy the water,
which they do. When weather permits, they do a
lot of swimming and water skiing.
The recipes Diane shares with Post readers
this week are easy to prepare but equally
delicious. Hamburg Barbecue takes only 10 to 20
minutes to prepare but makes a delicious lunch
or a quick supper and can be served with a salad
and vegetable. The Rib Ticklin’ Barbecue Sauce
does not take a lot of preparation and cooking
takes only 30 or 35 minutes. It is a delicious
sauce for barbecued chicken, pork, or beef. Beer
Batter Chicken, served with French fries, is
ideal for outdoor picnics or for serving for
summer suppers. It is easy to prepare as
evening refreshments when friends come in for a
night of games or cards. Apple Crisp makes a
delicious dessert to top off any meal and is an
American favorite.
HAMBURG BARBECUE
1 lb. hamburg
34 c. catsup
1Y4 T. vinegar
1 T. prepared mustard
1 t. onion salt
1 T. celery salt
2 T. sugar
Brown hamburg, add other ingredients. Cook
for 10 minutes. Spread on rolls and serve.
RIB TICKLIN’ BARBECUE SAUCE
1, ¢. Karo (light or dark) corn syrup
1 c. catsup
1 c. finely chopped onions
Ys c. cider vinegar
1, c. prepared Mustard
4 ¢. Worcestershire sauce
In saucepan stir together all ingredients.
Stirring frequently, bring to boil, reduce heat
and boil gently 15 minutes longer to thicken.
Brush on meat, turning frequently, during last 20
minutes of meat cooking.
YEA |
if es 5
BEER BATTER CHICKEN
two thirds c. all purpose flour 7
1t. salt 5 :
1 t. double acting baking powder 5 2
one third c. beer Te ¥%
1 egg ; = #
1 3-1b. broiler, cut-up x
2 t. salad oil Nn
1 16-oz. pkg. frozen crinkle cut French fries - Re
Start about 55 minutes before serving. In bowl, “« °
with form mix first three ingredients. In another ®
bowl, with fork beat together beer, egg and satad
oil. Stir into flour mixture. Coat half of chicken
with batter. Meanwhile, in 12-inch skillet“ ever
medium heat, heat half inch salad oil te 370,
directed on package.
napkin lined basket. Makes four servings. .:
APPLE CRISP
6 1g. apples, peeled and sliced
15 ¢. orange juice
15 ¢. sugar
5 t. cinnamon
34 c. sifted flour
1 c. light brown sugar, packed
Ys t. salt
6 T. margarine
©
Jak,
orange juice over apples. Combine sugar and
cinnamon and sprinkle over apples. €ofgbine,
crumbly. Spread over apples. Bake at 350
servings.
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WEST SIDE TECH
Feb. 12 - 18
WEDNESDAY--Ash Wednesday-
Fish and cheese fillet, cabbage and
noodles, stewed tomatoes, soft
pretzels, milk.
THURSDAY--Ham patty w-relish
on bun, chilled fruit juice, maca-
roni-cheese, Sweetheart cake, milk.
FRIDAY--In Service Day.
MONDAY--President’s Day.
TUESDAY--Hamburg on bun,
assorted condiments, spiced apple-
sauce, chips, pickles, cherry pie,
milk.
GATE OF HEAVEN SCHOOL
Feb. 12-18
WEDNESDAY--Waffles and sau-
sage, applesauce, stuffed celery,
pudding pops, milk.
THURSDAY--Spaghetti w-meat
sauce, cheese stix, fruit cocktail,
pretzel rods, milk.
FRIDAY--No school.
MONDAY--No school.
TUESDAY--Flying saucer, French
fries, fruited jello, Tastykake, milk.
DALLAS SCHOOLS
Feb. 12 - 18
WEDNESDAY --Macaroni-cheese
or fish fillet on roll w-tartar sauce,
buttered green beans, chilled
peaches in syrup, choice of milk or
juice.
THURSDAY--Honey roast turkey
dinner, dressing, whipped potatoes,
corn, choice of milk. Bonus: Spice
cupcake.
Jeanie Stahovec, daughter of
Mary Lou and Andy Stahoved,
Machell Avenue, Dallas will repre-
sent Bishop O’Reilly High School at
the Hugh O’Brien Youth Foundation
Leadership Seminar April 30 in Lan-
caster.
A sophomore, Jeanie is a member
of the girls’ softball and basketball
teams and has lettered in both
sports. She is a member of the Glee
Club, Chamber Choir and serves as
student government representative.
® Pregnancy Terminations to 14
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Binghamton Plaza 607-772-8757
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HOURS: Closed — Mon.
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Sat. 9 a.m. - 12 p.m.
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
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She has also been active in the
drama club. A member of Gate of
Heaven Church, Jeanie is a member
of the church’s youth group.
Ja
Welcome Wagon
Hostess with
The Most Famous Basket in
the World®
» CALL
Yeione que
Phone 675-2070
A ——
GIVE YOUR HEART
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Ya OFF EACH
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Friend Join Together. *
Get A Hold On Depression
RR RE CR SR CE EEE
FRIDAY--No school.
MONDAY--President’s Day.
TUESDAY--Frankfurter plain or
w-meat sauce or Italian celd cut
hoagie w-lettuce-cheese, chicken
noodle vegetable soup, fresh apple
wedge, choice of milk or juice.
Bonus: Crisp cheese curls.
LAKE-LEHMAN SCHOOLS
Feb. 12 - 18
Senior High
WEDNESDAY--Ash Wednesday--
Batter dipped fish on bun w-tartar
sauce, macaroni-cheese, stewed
tomatoes, peaches, milk.
THURSDAY--Chicken nuggets w-
dip, French fries, mixed garden
15
vegetables, Valentine cake, milk.
bun, mashed potatoes, steamed
sauerkraut, peaches, milk. |
WEDNESDAY--Ash Wednesday--
Batter dipped fish on bun, tartar
&¥
5
ade Sb
tomatoes, peaches, milk. ‘
service. 3
MONDAY--No school.
rings, peaches, Tastykake, milk.
og
(sugg. ret.) ;
30 %
MEN'S .§ |
ESIC
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February 26, 1986
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ro aka CA