FA
Sharon Hawke
By CHARLOT M. DENMON
Staff Correspondent
Sharon Hawke of Vernon enjoys
cooking but her favorite is baking
cakes, pies or other desserts.
Recently, she mastered the art of
making doughnuts and surprised
her husband, Timothy, and two chil-
dren, Carson and Laurie with sev-
eral dozen delicious doughnuts.
A native of Clarks Summit,
Sharon became familiar with the
Back Mountain area because her
grandmother lived in Meshoppen
and, during her last two years in
high school, she attended Dallas
High School from where she gradu-
ated. Her husband is the son of Mr.
and Mrs. Clifford Hawke of Trucks-
ville.
The Hawkes have a large garden
where they raise most of the vegeta-
bles they need and Sharon does a lot
of canning. They also have a large
apple orchard, raspberry and blue-
berry bushes which provides the
family with plenty of fruit and
Sharon makes a lot of jelly.
Recently, Sharon purchased a
dehydrator and dehydrates many of
the vegetables since they take up
less space and are also ideal for
using in soups or sauces. She
usually has so many zucchini from
the garden that she has learned to
use them in a variety of ways such
as making mock apple pie, mixing
with pineapple or strawberries to
make desserts or as relishes.
Sharon crochets and is presently
making an afghan for her sister.
She likes to dabble in all kinds of
crafts and has been trying ceram-
ics.
The Hawkes who recently moved
into their new home, designed and
Snack time
built it themselves. The only help
they had was with the foundation
and the tile. Since Timothy is
employed by a landscaping com-
pany, he did the landscaping around
their new home. It took the Hawkes
five years to complete their home,
but Sharon said it was worth it.
The recipes she shares with Post
readers this week are favorites of
her husband and children, particu-
larly the zucchini bread and the
Shepherd’s Pie. Timothy also likes
the Fresh Apple Squares and the
entire family agrees that the Zuc-
chini Soup hits the spot on a cold,
winter day.
ZUCCHINI BREAD
2 c. sugar
1 c. salad oil
3 eggs
Wilkes-Barre General Hospital
and Community Counseling Services
of Northeastern Pennsylvania have
been awarded a grant from the
Pennsylvania Department of Aging
to establish a regional diagnostic
and evaluation center for Alzhei-
mer’s Disease. The Geriatric
Assessment Center will be one of
only eight in the state and will serve
residents of Luzerne, Lackawanna,
Wayne, Schuylkill, Carbon, Monroe,
Pike, Wyoming and Susquehanna
counties.
The Department of Aging grant
will provide six months of training
to the five-member team of profes-
sionals which will evaluate patients
suspected of having Alzheimer’s
Disease. Following this training, the
Geriatric Assessment Center will
begin to provide services from
Wilkes-Barre General Hospital, with
Applications
now available
Rep. George C. Hasay announced
Feb. 27, that more than 400,000
senior citizens enrolled in the Phar-
maceutical Assistance Contract for
be receiving renewal application
forms in the mail this month.
PACE is the lottery-funded pro-
gram that permits state residents
over age 65 to purchase prescribed
medicines for as little as $4 regard-
less of the cost, if their incomes are
less than $12,000 per individual and
less than $15,000 per married
couple.
The office is located at 2261 Sans
Souci Highway (Hanover Twp.),
Wilkes-Barre, PA 18702. The tele-
phone numbers are 735-2794 and 542-
7345. Both numbers ring at the
district office.
WINTER
JACKET
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Mon., Thurs., Fri.
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Back Mt. Shopping Center
675-1130
additional services being coordi-
nated with the Luzerne-Wyoming
Counties Aging Office and other
area health care-social service
organzations as needed.
The evaluation team will consist
of a psychiatrist, primary care
physician, clinical psychologist,
social worker and registered nurse.
Individual professionals who will
fill these roles include the following:
Robert E. O'Toole, M.D. of Wilkes-
Barre, chief psychiatrist at Commu-
nity Counseling Services of North-
eastern Pennsylvania; Alan L.
Boonin, M.D. a family practice
physician from Dallas and a
member of Wilkes-Barre General
Hospital’s medical staff; Allen Plot-
kin, M.S. of Wilkes-Barre, a
licensed psychologist who is coordi-
nator of Intakes, Assessments and
Mental Retardation programs at
Communtiy Counseling Services;
Sylvia Barras, M.S.W. of Wilkes-
Barre, senior outpatient therapist at
Community Counseling Services;
and Mary F. Kaiser, R.N. of Wilkes-
Barre, supervisor of geriatric serv-
ices at Community Counseling Serv-
ices.
The center, expected to open in
July 1986, will serve as a regional
resource for elderly persons with
Alzheimer’s and related diseases. It
is estimated that between 8,000 and
16,000 persons with such conditions
Office of
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Binghamton Plaza 607-772-8757
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live in northeastern Pennsylvania
and could benefit from the services
offered at the center.
leading cause of death in the U.S.
also results in institutionalization,
early retirement or social with-
drawal for many of its victims. A
neurological disorder which affects
primarily older persons, Alzhei-
mer’s causes severe intellectual
impairment. During its early stages
it can cause memory loss and confu-
sion, while in severe cases the
affected person may become totally
unable to care for himself.
Both Wilkes-Barre General and
Community Counseling Services
have been interested in establishing
a comprehensive geriatric assess-
ment center for some time, and
both currently operate programs
and or facilities for the elderly.
New York Presents
SALVATORE'S
3 t. vanilla
1-3 t. salt
11-2 t. cinnamon
1 t. baking powder
1 t. baking soda
34 t. ginger
3 c. grated raw zucchini
3 c. flour
1%, c. chopped nuts
Sift dry ingredients (except
sugar) together. Beat sugar, oil,
eggs and vanilla. Add zucchini,
beat. Add dry ingredients gradually
and beat well. Add nuts and beat
well. Pour into greased and floured
pans. Bake one hour at 325 degrees.
FRESH APPLE SQUARES
134 c. sugar
3 eggs
1 c. vegetable oil
2 c. flour
1 t. baking soda
2 t. cinnamon
Vy t. salt
1 c. nuts
2 c. apples (pared and sliced)
Sift flour, baking soda, cinnamon
and salt together. Beat oil, eggs and
sugar together. Add dry ingredients
to beat sugar and oil mixture. Add
nuts and apples mixing gently. Use
9x13 greased pan. Bake at 350
degrees for 45-50 minutes. Can be
dusted with powdered sugar.
SHEPHERD'S PIE
1 1b. ground beef ;
1/3 c. tomato sauce or catsup
% c. bread crumbs
1egg
Mix above ingredients thoroughly
and use the mixture for crust of pie.
The filling can be instant potatoes
or real mashed potatoes. Top pota-
toes with pats of butter and paprika.
Bake uncovered at 375 degrees for
45 (minutes. Parmesan cheese may
be added to potatoes if desired.
ALAN L. BOONIN, M.D.
PP
Hair Cutting and Design
PERM WAVING
MANICURES
ATTENTION!
Back Mountain
Community
Organizations
(Following are cafeteria menus
for area school districts for the
following week: )
LAKE-LEHMAN SCHOOLS
March 5 - 11
Junior High & Elementary
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
Italian bread-butter, fruited jello,
milk.
THURSDAY - Chicken nuggets w-
dip, French fries, mixed garden
vegetables, roll-butter, pudding,
milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, fruit cup, milk.
MONDAY - Toasted cheese sand-
wich, pickle chips, potato chips,
tomato soup-saltines, peaches, milk.
TUESDAY - Sloppy Joe on bun,
potato puffs, baked beans, pears,
milk.
Senior High
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
Italian bread-butter, fruited jello,
milk.
THURSDAY - Chicken nuggets w-
dip, French fries, garden mixed
vegetables, roll-butter, pudding,
milk.
FRIDAY - Pizza or egg salad
sandwich, potato chips, carrot-
celery sticks, fruit cup, milk.
MONDAY - Toasted cheese sand-
wich or chopped ham-cheese sand-
wich, pickle chips, potato chips,
tomato soup-saltines, peaches, milk.
TUESDAY - Sloppy Joe on bun,
potato puffs, baked beans, pears,
milk.
GATE OF HEAVEN SCHOOL
March 5 - 11
WEDNESDAY - Chicken noodle
soup, peanut butter-jelly sandwich,
pears, cherry cake, milk.
THURSDAY - Porcupines,
mashed potatoes, corn, pineapple
rings, milk.
FRIDAY - Pierogies, mixed vege-
tables, peaches, Tastykake, milk.
MONDAY - Chicken pattie on bun-
lettuce, French fries, apricots, milk.
TUESDAY - Beef-a-roni, green
beans, fruit cocktail, milk.
WEST SIDE TECH
March 5 - 11
Breakfast
WEDNESDAY - Ham, French
toast-syrup, chiled juice or cereal,
juice, pastry, milk.
THURSDAY - Variety of cereal,
banana bread, juice, milk.
FRIDAY - Cereal assortment,
banana, chocolate fig cookie, milk.
MONDAY - Assorted cereal,
chilled juice, cup cake, milk.
TUESDAY - Variety of cereal,
raisin bars, fruit cocktail, milk.
Lunch
WEDNESDAY - Hoagie-lettuce-
tomato, chilled fruit juice, apricots,
chocolate chip cookies, milk.
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* Froe estimate & layout
HOURS: Closed — Mon.
Open Tues.-Fri. 9 a.m. - 4 p.m.
Sat. 9 a.m. - 12 p.m.
Rt. 309 Across from
Cross-Country Restaurant
(717) 836-6801
THURSDAY - Spaghetti w-meat
sauce, grated cheese, creamy cole
slaw, Italian roll-butter, ice cream,
milk.
FRIDAY - Grilled cheese, veg-
gies-dip, chips, tomato soup-crack-
ers, raisin bars, milk.
MONDAY - Hamburg on bun,
relish-chopped onion, potato puffs,
cheese, sugar-spice cookies, milk.
TUESDAY - Italian meatballs on
hard roll, seasoned peas, chilled
fruit, brownies, milk.
DALLAS SCHOOLS
March 5 - 11
WEDNESDAY - Veal parmesan
w-side of spaghetti, fresh made
bread or Sloppy Joe on roll, salad
greens w-dressing, peaches-pears,
choice of milk or juice.
THURSDAY - Cheese steak
hoagie on roll w-sauteed onions or
hot dog on roll w-cheese, sauce
(optional), oven baked French fries,
strawberry jello w-bananas-marsh-
mellows, choice of milk or juice.
FRIDAY - Potato-cheese filled
pierogies, or grilled cheese sand-
wich, seasoned green beans, fresh
fruit pieces, choice of milk or juice.
Bonus: Soft, chewy pretzel.
MONDAY - Taco shells stuffed w-
beef-lettuce-cheese (hot sauce
optional) or peanut butter-jelly
sandwich & cheese cube, chilled
pineapple tidbits, carrot sticks,
choice of milk or juice. Bonus:
Nacho chips w-cheese.
TUESDAY - Barbecued chicken
or Italian hoagie w-lettuce-cheese,
whipped potatoes-gravy, buttered
mixed vegetables, choice of milk or
juice. Bonus: Vanilla cake w-cherry
topping & whipped cream.
Betty McDonald
owner
NUMBER
9 SHOP
9 W. Northampton St.
(comer S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone 825-2024
Boutique
Shopping...
personalized
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* Spring and
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Arriving
Daily
10-5 Daily mt
675-5211
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