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Sharon Spencer
By CHARLOT M. DENMON
Staft Correspondent
Sharon Spencer, her husband, Wil-
liam, and their son, Shaun, live in a
modern log cabin on Sorber Moun-
tain in Lake Township. Situated on
the top of the mountain, the sur-
roundings are an ideal setting for
their log home. A large porch
across the front affords them a
gorgeous view of the valley below.
Sharon’s husband, with some help
from family members and friends,
built the log house himself. He also
built a large natural wood hutch
which blends beautifully with the
natural log walls.
The former Sharon Shurmanek of
Chase, both she and Bill graduated
from Lake-Lehman. It was in school
that Sharon met Bill and, in 1972,
married him. They built their home
on Sorber Mountain eight years ago,
deciding on the log house because it
blended so naturally with the envi-
ronment.
An L.P.N., Sharon is employed in
the offices of Drs. Sherwood,
McIntyre and Gardner in Tunkhan-
nock, where she thoroughly enjoys
her work. Recently, she joined the
Ladies Country League at Bonomo’s
Sports Center, an activity she finds
both fun and relaxing.
Sharon also plans to try quilting a
needlecraft which fascinates her.
When she has the time, she does
acrylic painting, usually decorating
pieces of pottery or china.
Kept busy chauffering Shaun to
various athletic practices, Sharon
does not have a lot of leisure time.
When she does have the time, she
enjoys cooking and likes to plan
entire menus such as those she
shares with Dallas Post readers this
week.
Sharon submitted recipes for an
entire meal including punch, vege-
table casserole, meat entree and
dessert.
The Party Punch can be made in
large quantities for entertaining or
in smaller amounts fo serve at
family dinner. The Broccoli Casser-
ole is a family favorite and easy to
prepare. It is delicious served with
the Honey Soy Chicken which
makes a nutritious, low-fat but tasty
entree. To top off a delicious meal,
serve Cherry Coconut Roll. This
recipe takes slightly more time to
prepare but the end result makes it
well worthwhile.
For those homemakers interested
in a dinner for family or friends, we
suggest they try the above recipes.
We are certain they and their
dinner guests will enjoy them.
PARTY PUNCH
1 6-0z. can frozen orange juice
2 cans water
11g. can pineapple juice (46-0z.)
1 c. sugar
Freeze in round containers. When
ready to serve punch, put contain-
ers of frozen ingredients into punch
bowl. Pour one quart of ginger ale
over frozen ingredients and slush it
up with a fork.
HONEY SOY CHICKEN
Sauce: .
1/3 c. soy sauce
1 c. honey
We have all heard that “breakfast
is too important to miss.”” However,
the habit of breakfast skipping still
prevails.
According to Dairy, Food and
Nutrition Council, breakfast is a
prime time to replenish the body’s
lowered nutrient supplies for a new
day. Skimping or skipping breakfast
makes it difficult to get all the
needed nutrients later from meals
or snacks. Research shows that
breakfast eaters are better able to
think and learn during morning
hours, can do more and better work,
react quicker and tire less easily.
Teenage girls and women have
the poorest breakfast habits. They
give such reasons as (1) not
hungry; (2) watching weight; (3)
food in the morning “makes me
sick;”’ (4) not enough time.
Enjoy traditional breakfast foods
or try ‘different’ ones to spark
interest. To encourage better break-
fast habits:
(1) Offer noneaters one food at
first - fruit or cheese, a cup of cocoa
or milk - and add more food grad-
ually in the next two or three weeks.
(2) Keep breakfast-ready foods on
hand -ready-to-eat cereals, milk,
fruit, juice, cheese or eggs.
(3) Plan a two-week ‘‘Give Break-
fast a Try” time. Urge ‘‘skippers”
to join, then honestly assess if they
feel and perform better when they
eat. Without breakfast, dieters are
more apt to overeat at lunch.
Studies show weight reductin is
much easier to manage when break-
fast is eaten.
A breakfast which supplies about
one-fourth of the day’s protein, calo-
ries, minerals, and vitamins is rec-
ommended. This amount helps the
body perform more efficiently than
a larger or smaller morning meal.
For those who choose a midmorning
snack instead of breakfast, studies
show that a midmorning snack
improves performance for breakfast
skippers by only 45 percent.
New York Presents
SALVATORE'S
heads
| CaCl Cutting and Design
PERM WAVING
MANICURES
ATTENTION!
Back Mountain
Community
Organizations
Preparing dinner
Dallas Post/Charlot M. Denmon
evening dinner.
1/3 c. brown sugar
1/3 c. catsup
1 crushed garlic clove
Salt & pepper
Sauce will pour over 12 pieces of
chicken. Bake at 350 degrees for one
hour. Cover chicken for first half
hour, then cook uncovered for dura-
tion. Sauce will thicken. May have
to turn chicken several times.
BROCCOLI CASSEROLE
2 boxes frozen broccoli, whole
pieces
1 sm. onion
2 sticks celery
4 T. margarine
2 c. cheddar cheese
1 can mushroom soup
1 can water
Cook broccoli ’til tender; saute
onion and celery in oirgarine until
tender. In a bowl, mix mushroom
soup, water, cheddar cheese, celery,
onions and margarine. Chop broc-
coli into bite size pieces and put in
Pyrex baking dish and pour mush-
room soup mixture over top of
broccoli. Top with Italian bread
crumbs. ‘Bake uncovered at 350
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Metame ign
Y c. sugar
3 T. baking powder
3 sticks margarine
3 eggs
1, can cream
Ys c. water
1 T. vanilla
1 T. almond extract
Mix the above mixture, blend and
knead. Roll out to make a roll.
Filling:
2 boxes coconut
2 bottles maraschino cherries (10
oz. bots.), chopped. (Save juice)
2 T. butter
2 eggs, beaten
1 T. cornstarch
Mix all ingredients together. If too
thick, add some cherry juice.
Spread mixture on dough and roll.
Brush top of rolls with eggs and
canned cream. Bake at 350 degrees.
Check bottom of rolls, if brown they
are done.
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OPEN
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Mon., Thurs., Fri.
‘til 8
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Back Mt. Shopping Center
675-1130
i)
(Following are cafeteria menus
for area school districts for the
following week: )
LAKE-LEHMAN SCHOOLS
March 19 - 26
Junior High & Elementary
WEDNESDAY - Turkey bar-b-q
on bun w-relish, hash brown oval,
buttered corn, chocolate pudding,
milk.
THURSDAY - Macaroni beef cas-
serole, green beans, Parker House
roll-butter, ice cream, milk.
FRIDAY - Batter dipped fish on
bun, tartar sauce, French fries,
cabbage salad, cherry crisp, milk.
MONDAY - Hot dog on bun,
mashed potatoes, steamed sauer-
kraut, peaches, milk.
TUESDAY - Chicken nuggets w-
dip, French fries, applesauce,
cookie, milk.
WEDNESDAY - French bread
pizza, tossed green salad, potato
chips, apricots, Easter Cake, milk.
Senior High
WEDNESDAY - Turkey bar-b-q
w-relish or hamburg on bun, cheese
squares, hash brown oval, buttered
corn, chocolate pudding, milk.
THURSDAY - Macaroni beef cas-
serole, tossed green salad, Italian
bread-butter, ice cream, milk.
FRIDAY - Batter dipped fish w-
tartar sauce or hot dog on bun,
French fries, cabbage salad, cherry
crisp, milk.
MONDAY - Ham patti or ham-
burg on bun, sliced cheese, shred-
ded lettuce, candied sweet potatoes,
corn, apple pie, milk.
TUESDAY - Chicken nuggest w-
dip, French fries, Parker House
roll-butter, applesauce, cookie,
milk.
WEDNESDAY - French bread
pizza, tossed green salad, potato
chips, apricots, Easter cake, milk.
GATE OF HEAVEN SCHOOL
March 19 - 26
WEDNESDAY - Baked chicken-
gravy, mashed potatoes, corn, cran-
berry sauce, cake, milk.
THURSDAY - Meat ravioli w-
sauce, green beans, fruit cocktail,
milk.
FRIDAY - Pizza, salad, pears,
Tastycake, milk.
MONDAY - Hamburg-bun, cheese,
pickles, chips, fruit cocktail, milk.
TUESDAY - Bake ziti, Italian
The Most Famaus Basket in the Word ®
THIS IS A
ene),
COMMUNITY
Let us welcome you!
Phone 675-2070
bread-butter, fruited jello, cookies,
milk.
WEDNESDAY - Tacos, Mexican
beans, pineapple, cookies, milk.
DALLAS SCHOOLS
March 19 - 26
WEDNESDAY - Macaroni Creole
w- new meatsauce and freshly made
bread or Sloppy Joe on soft roll,
tossed salad w-French dressing,
peaches in syrup, choice of milk or
juice.
THURSDAY - Chunks of turkey in
gravy over bread or plump hot dog
on roll, fluffy potatoes w-gravy,
corn kernals, choice of milk or
juice. Bonus: Giant peanut butter
cookie.
FRIDAY - Fish fillet w-tartar
sauce on roll or grilled cheese
sandwich, au gratin potatoes, green
peas, choice of milk or juice.
Bonus: Chocolate peanut butter
pudding.
MONDAY - Pork barbeque sand-
wich w-special sauce or peanut
butter-jelly sandwich, French fries,
pineapple topped w-coconut, choice
of milk or juice. Bonus: Mini donut.
TUESDAY - Easter dinner - Roast
chicken w-oven stuffing, whipped
potatoes-gravy, cndied sweet pota-
toes, corn, choice of milk or juice.
Bonus: Cherry tart. (Jr. High
Easter Buffet).
" WEDNESDAY - Frankfurter on
roll plain or w-cheesesauce or
Sloppy Joe on soft bun, crisp potato
chips, buttered green beans,
oranges wedges, choice of milk or
juice.
(A - gai)
“Er Tod
"Sein wind Colla eT’
Betty McDonald
OWNER
NUMBER
@ SHOP
9 W. Northampton St.
(corner S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone 825-2024
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