VFA
She likes
By CHARLOT M. DENMON
Staff Correspondent
Barbara McDonald of Over-
brook Avenue, Dallas, is an
excellent cook and has a variety
of easy-to-prepare gourmet type
recipes. Barbara, however, does
very little cooking any more
because her husband, Michael,
became disabled following a
severe illness several years ago.
Now they dine out most of the
time, primarily to get out, meet
people and enjoy a change of
scenery.
Barbara, a native of Forty
Fort, moved to the Back Moun-
tain nine years ago following her
marriage to Michael, who was
born and raised in Edwardsville.
She is a graduate of College
Misericordia with a B.A. degree
in art and readily admits that
although she enjoys cooking once
in a while, prefers to dabble in
all sorts of art. Her first love,
however, is working with stained
glass.
In her downstairs workshop,
she makes all sorts of stained
glass items such as lamps, sun
catchers, commission windows,
music boxes, wall hangings and
other items requested by friends
and others interested in purchas-
ing items of stained glass. Noth-
ing is too large nor small for
Barbara to make, she enjoys the
challenge.
Stained glass is not her only
interest. She does all of her own
wallpapering, does floral
arrangements and enjoys read-
ing novels. Until recently she
also taught craft classes for
friends and neighbors.
The recipes she shares with
this week’s Dallas Post readers
include two for micro-wave cook-
ing and two for traditional cook-
ing. The Chicken Stew is a recipe
that has been in her family for
years and handed down from
generation to generation with
some slight variations. Zucchini
Appetizers are a hit at any
dinner party or late evening
event and the Beef Dip positively
delicious although not recom-
mended for persons with high
blood pressure. Seafood Newburg
is an easy to preapre but deli-
cious entree to serve dinner
guests and the Speedo Fudge is a
tasty but economical candy.
ZUCCHINI APPETIZERS
- 3 c. thinly sliced unpeeled zuc-
chini (about 4 small ones)
i-1 e. Bisquick~
Y c. finely chopped onion
5 c. grated Parmesan cheese
2 T. parsley
Y t. salt
t. oregano
Dash of pepper
Dash of garlic
| First love
Yc. vegetable oil
4 eggs, slightly beaten
+May substitute egg beaters
Heat oven to- 350 degrees.
Grease oblong pan 13x9x2. Mix
all ingredients, spread in pan.
Bake until golden brown, about
45 minutes. Serve warm or cold.
Cut into pieces about 2 inches by
1 inch. Yield-4 doz. Optional:
Before baking, sprinkle with
extra cheese on top.
BEEF DIP
8 oz. cream cheese, softened
(microwave at med., one
minute)
1 pt. sour cream or plain yogurt
6 oz. dried beef, chopped
1 sm. onion, chopped
1 green pepper, chopped
2-2% dashes Tabasco sauce.
Combine all ingredients in
oven-proof bowl. Microwave on
high for 5 minutes stirring twice.
Serve with Stone Creek wheat
crackers. Not recommended for
persons with high blood pressure.
SPEEDO FUDGE
1 1b. confectioner’s sugar
5-C. cocoa
1, ¢. milk or non-dairy creamer
Ys 1b. margarine
1 t. vanilla
5 c. chopped nuts
Sift confectioner’s sugar and
cocoa into an 8x8x2 microwave
safe dish. Add milk and butter.
Do not stir. Microwave on high
for two minutes or until butter
melts. Stir well to mix ingredi-
ents. Add vanilla and nuts, stir
until blended. Place in freezer
for 20 minutes or in refrigerator
for one hour to chill. Cut into one
inch squares. Store in airtight
container.
SEAFOOD NEWBURG
2 T. butter or margarine
2 T. all-purpose flour
13% c. light cream, half & half or
non-dairy creamer
2 T. dry white wine or dream
sherry
1 c. sliced fresh mushrooms
Y t. salt
s t. onion salt or finely chopped
onion
5 t. pepper
Dash of ground nutmeg
2 egg yolks, beaten
1 c. cooked crab
1 c. cooked shrimp
Chopped chives for garnish
4-5 patty shells or toast cups
(may be made by cutting crust
off bread and pushed down into a
buttered muffin tin. Broil to
toast).
In a 2 quart casserole dish
melt butter or margerine on high
for 30 seconds. Stir in flour to
make a smooth paste. Add
cream, wine, mushrooms, salt,
onion salt, pepper and nutmeg.
Cook on high for five to six
minutes stirring often. To pre-
vent curdling, stir about half of
the sauce into egg yolks, then
stir egg yolk mixture into
remaining sauce. Cook on
medium for two minutes, stirring
every 15 seconds, add crab and
shrimp. Cook on high for one
minute.
CHICKEN STEW
8 pieces chicken parts
4-5 T. butter or margarine
% t. onion salt
Ys t. garlic powder
Ys t. paprika
Y t. salt
Dash pepper
3 med. potatoes (peeled & cut in
chunks)
4 med. carrots (peeled & cut in
diagonal chunks)
1 sm. onion sliced
4 pc. celery, cut in chunks
Instant Bouillon, chicken flavor
In a brown bag, mix flour,
onion salt, garlic powder,
paprika, salt and pepper. Clean
and pat dry chicken parts. In a
large deep skillet, melt butter or
margarine. Shake chicken pieces
in flour mixture to coat and
brown in skillet “over medium
heat. After browned, add about
1% cups water and scrape
bottom of pan to loosen chicken.
Add potatoes, carrots, celery,
and onions. Cover, simmer about
45 minutes. Just before ready to
serve, add two tablespoons of
flour to half cup of cold watger.
Stir and add to chicken stew to
make gravy.
Guidelines
One of the frustrating parts of
food shopping is the long wait at
check-out lanes. Josephine Kotch,
Extension Home Economist for Luz-
erne County has some suggestions
from checkers and store managers
to help speed you through.
— At the cash register, tell check-
ers immediately if you wish any
special handling (such as packing
all frozen food together), whether
you have coupons, and if you have a
food stamp order. Usually it is best
to put coupons with products as the
cart is unloaded or follow store
procedures.
— Follow the posted directions
when using express lines. Don’t
exceed the number of items for
express lane check-out. Express
lanes are usually open.only at the
busiest times. If express lanes are
to be really helpful, we need to use
them in the way the store suggests.
When express lanes are not open
and you are waiting in a regular
check-out lane, be courteous to
others. If the person behind you has
only a couple of items and you hav
a basketful, let them go ahead of
you. You know how you appreciate
this kindness when done for you.
Also, allow easy access to other
shoppers who must cut across lines.
— Have your money ready and be
sure to have enough. If writing a
check, have as much of the check
filled out as possible, such as store
name, date and signature, so that
all you have to do is fill in the
amount when the total is run up.
Have your check-cashing card or
driver’s license ready if needed for
further identification.
— if your grocery store does not
have the new electronicx cash regis-
ters that read the UPC codes, place
all the items selling at muitiple
prices (“2 for’s” and “3 for’s”)
together. Place all purchases with
the prices up facing the checker.
It’s also a big help if you separate
non-taxable items from taxable
ones. Send the non-taxables through
first. It helps if foods are grouped -
because cash registers have a sepa-
rate key for ringing up different
categories. On food stamp orders,
separate the non-foods and those not
Sigmis and place on the conveyor
ast.
Of course, the electronic cash
registers that read the bar codes get
all the above information from the
code.
— Finally, store managers sug-
gest that if you see checker prac-
tices that are a disservice to the
shopper, such as lengthy chats with
customers, charging regular prices
for sale items, cash register mis-
takes, let your concerns be known to
store managers. The management
wants your shopping trip to be a
pleasant one, and the only way they
will know your complaints is if you
tell them.
By following some of the guide-
lines offered by managers and
checkers, your wait in line will be
shortened and youw’ll be doing your
part to speed up the process. Every-
one, store manager, checkers and
customers alike recognize the prob-
lem, so working together is the best
way to accomplish the speediest,
most efficient check-out.
The Pennsylvania State Univer-
sity, in compliance with federal and
state laws, is committed to the
policy that all persons shall have
equal access to programs, admis-
sion, and employment without
regard to race, religion, sex,
national origin, handicap, age, or
status as a disabled or Vietnam-era
veteran. Direct inquiries to the
ATTENTION!
Back Mountain
Community
Organizations
.
Affirmative Action Officer, Susanne
Brooks, 201 Willard Building, Uni-
versity Park, PA 16802: (814-863-
0471).
resentative and my basket is full of
free gifts for the tamily. Plus lots of
helptul information on the special
world of babies.
Call now and let's celebrate your
baby.
675-2070
MWetame ign
School
(Following are cafeteria menus
for area school districts for the
following week: )
DALLAS SCHOOLS
Feb. 19 - 25
WEDNESDAY - Triple decker
peanut butter-jelly sandwich w-
cheese stick or Sloppy Joe on soft
roll, oven baked French fries,
carrot sticks, choice of milk or
juice. Bonus: Chocolate cream pud-
ding w-whipped topping.
THURSDAY - Blueberry pancakes
w-syrup and sausage link or peanut
butter-jelly sandwich w-cheese
cube, celery stick, fresh fruit
wedges, choice of milk or juice.
Bonus: Soft chocolate chip cookie.
FRIDAY - Dutch tuna hoagie w-
shredded lettuce or grilled cheese
sandwich, vegetable soup, oven
baked tater tots, choice of milk or
juice. Bonus: Blueberry muffin.
MONDAY - Bacon cheeseburger
on soft roll or peanut butter-marsh-
mellow sandwich w-cheese cub,
creamy tomato soup, pineapple tid-
bits, choice of milk or juice.
TUESDAY - Honey roasted
chicken or Italian cold cut hoagie on
fresh roll, fluffy rice pilaf, buttered
mixed veggies, rosey applesauce,
choice of milk or juice.
GATE OF HEAVEN SCHOOL
Feb. 19 - 25
WEDNESDAY - Tacos, Mexican
beans, pineapple, cookies, milk.
THURSDAY - Chicken croquettes,
mashed potatoes-gravy, corn, apple-
sauce, Scooter pie, milk.
FRIDAY - Fish and cheese nug-
gets, salad, pears, jello, milk.
MONDAY - Hot ham on bun,
pineapple, green beans, Tastycake,
milk.
TUESDAY - Meat loaf, noodles,
wax beans, pears, jello, milk.
WEST SIDE TECH
Feb. 19 - 25
WEDNESDAY - Hoagie-tomato-
menus —
lettuce, Italian dressing, chicken
noodle soup, fruit juice, chocolate
fudge cake, milk.
THURSDAY - Beef a roni, grated
cheese, tossed salad, chocie of
dressing, apple, shortbread cookies,
milk.
FRIDAY - Pizza twins, fresh
relish cup and dip, chilled pears,
Tech squares, milk.
MONDAY - Wafer steak on soft
bun, buttered veggies, cheese
sticks, chilled fruit, Ko Ko Mungas
Kookie, milk.
TUESDAY - Taco and trimmings,
buttered corn, Spanish rice, Tandy
cake, milk.
LAKE-LEHMAN SCHOOLS
Feb. 19 - 25
Senior High
WEDNESDAY - Tacos or ham-
burg w-trimmings, buttered corn,
pears, milk.
THURSDAY - Sliced roast beef,
mashed potatoes-gravy, broccoli,
roll-butter, ice cream, milk.
FRIDAY - Oven baked ‘cheese
lasagna, green beans almondine,
Italian bread-butter, cherry delight,
milk. ;
MONDAY - Cheeseburg on bun,
pickle chips, minestrone soup-sal-
tines, apricots, donut, milk.
TUESDAY - Meatball hoagie,
corn chips, mixed garden vegeta-
bles, pineapple tidbits, milk.
Junior High & Elementary
WEDNESDAY - Veal parmesan,
buttered macaroni, broccoli, Parker
House roll-butter, fruited jello, milk.
THURSDAY - Tacos w-trimmings,
buttered corn, ice cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
cherry delight, milk.
MONDAY - Mini ravioli w-sauce,
green beans, Parker House roll-
butter, apricots, milk.
TUESDAY - Apple juice, hamburg
on bun, potato puffs, baked beans,
donut, milk.
Create an original recipe for a
dinner entree that’s quick, delicious,
affordable and appealing to contem-
porary tastes. And make sure that
one of the ingredients is a baking
mix that’s been around since 1930.
That’ the premise of The Bisquick
Invitational, a national event that
challenges professional chefs and
cooks to invent main dish recipes
made with Bisquick baking mix.
Anyone who is a food preparation
professional can enter a recipe in
the invitational, including chefs,
cooks, caterers, and cooking teach-
ers.
Six Invitational participants
whose recipes are judged the best
will receive a $500 cash award and
an expense paid trip to New York in
June. They will be guests of honor
at a luncheon featuring their recipes
and attended by food editors and
113 E. Center St.
(Corner E. Center & Summit Sts.)
Shavertown
696-3395
Mon. & Fri. 10-5
Wed. 1-5
Ju OE OED EN OEE EE OES ES BN BE EN BE EE
writers from the national media.
They will also be the subjects of a
national publicity campaign.
All participants will have the
opportunity to be selected as media
spokespersons who will appear in
television and newspaper interviews
on behalf of Bisquick.
Entry blanks and complete rules
can be obtained by writing The
Bisquick Invitational, P.O. Box 5402,
Dept. 861, Minneapolis, MN 55460 or
calling 1-800-328-6787 Monday
through Friday from 7:30 a.m. to 5
p.m. CST. Entries must be post-
marked by midnight Tuesday, April
1 i
‘‘Since food professionals are
often leaders in creating new uses
for familiar ingredients, we’re
eager to learn how they would use
Bisquick in innovative ways,” said
Pam Becker of General Mills.
283 Wyoming Ave.
(Across from Hoyt Library)
Kingston
283-167
Mon., Tues., Thurs., Fri.
9:30 - 5
Sat. 9:30 - 1:30
675-5211
)
| I'd get my BONE back!!
pp ———.