» EA Judy Gudman By CHARLOT M. DENMON Staff Correspondent Judy Gudman of Vernon enjoys preparing favorite foods of her husband such as chicken, muf- fins, cookies, and other entrees her husband, Frank, and her daughters, Erin and Crystal enjoy. She especially likes to try new baking recipies such as those she shares with Dallas Post readers this week. The former Judy Schoonover, daughter of Mr. and Mrs. Loren Schoonover of Centermoreland, Judy graduated from Tunkhan- nock Area High School. She and her husband, Frank, moved into the Gudman family home follow- ing their marriage and are pres- ently renovating the house. They have added two large rooms, one upstairs and one down, doing most of the work themselves. When she has the time, Judy likes to go four-wheeling in her Jeep on top of the high hill above their. property. She also likes swimming and boating. When the weather permits, she likes to go hiking out in the country. They do a lot of family camp- ing and each year during the warm weather they travel to a different campsite. Judy gets most of her recipes from members of the family or from her close friends. Nona’s Chocolate Cake is a recipe her mother used to make when Judy was a child. As far as she knows, the recipe has been in the family for years and Judy says it is absolutely delicious. The Six Week Bran Muffins are excellent to have on hand. It is easy to dip out just as much batter as you need .to bake and serve muffins for breakfast, a snack or for an evening meal. They are easy to prepare and the batter keeps well under refriger- ation. The Soft Chocolate Chip Cook- ies are just like the old-fashioned sugar cookies with chocolate chips added and they make a delicious snack for children when they come in from school or for the younger children when they wake from an afternoon nap and are hungry. The Hot Broccoli Dip is differ- ent than most dips and is terrific to serve when entertaining. It is so easy to prepare that Judy says it is almost impossible to believe that it could taste so good. All of the recipes are easy to prepare and inexpensive to pre- pare which is good news to fami- lies living on a budget. NONA’S CHOCOLATE CAKE 13 c. flour 1 c. sugar %% c. cocoa 1 t. baking soda Y t. salt 1/3 c. oil 1 t. vanilla 1 t. vinegar 1 c. cold water Mix together flour, sugar, cocoa, baking soda and salt in a cake pan. Make three holes in, dry ingredients. Mix together oil, vanilla, vinegar and cold water and pour into holes. Stir well until mixture is blended. Bake in same pan at 350 degrees for 30 minutes. SIX WEEK BRAN MUFFINS 1 15-0z. box raisin bran 5 c. flour 2 Cc. sugar 5 t. baking soda 2 t. salt 1 gt. buttermilk 1c. oil Mix dry ingredients in large mixing bowl; mix together eggs, buttermilk and oil, add to dry ingredients and stir until just moist. Store in refrigerator for up to six weeks. Bake as much as needed at one time. Bake at 400 degrees for 18-20 minutes. Dallas Post/Charlot M. Denmon SOFT CHOCOLATE CHIP COOKIES Y% c. butter 1% c. sugar then rest of dry ingredients. Add chocolate chips and mix. Drop by teaspoonful on baking sheet. Bake at 400 degrees for 10 min- 2 eggs utes. ; 1 t. vanilla HOT BROCCOLI DIP 1 t. baking soda 2 10-oz. pkgs. frozen chopped 5-34 €. sour cream broccoli 1 12-0z. pkg. chocolate chips. Cream together butter and sugar, add eggs and vanilla then add half of sour cream. Mix together dry ingredients and add to mixture little at a time, mixing continuously. When half of dry ingredients are added, mix in remainder of sour cream, 2 cans cream of mushroom soup 1 1b. hot pepper cheese Let broccoli thaw at room tem- perature. Melt cheese and soup together, add broccoli and simmer. Keep dip warm. Use as dip for any hors d’oeuvres such as raw vegetables; shrimp, breadsticks, crackers, etc. (Following are cafeteria menus for area school districts for the following week: ) WEST SIDE TECH April 2 - 8 Breakfast WEDNESDAY -Assorted cereal, fruit cup, pumpkin bread, milk. THURSDAY - Ham and French toast, juice and milk or cereal, pastry, juice and milk. FRIDAY - Variety of cereal, apri- cots, cookies, milk. MONDAY - Cereal assortment, cup cake, juice, milk. TUESDAY - Waffles & syrup, fruit, milk or cereal, pastry, fruit, milk. Lunch WEDNESDAY - Steak hoagie-let- tuce, tomato-cheese, sauteed noo- dles-cabbage, chocolate cake-peanut butter frosting, milk. THURSDAY - Ham-cheese-lettuce on seeded bun, chicken noodle soup- oyster crackers, pickles, chips, Snicker Doodle cookies, milk. FRIDAY - French bread pizza, fresh relish cup w-dip, orange slices, raisin bars, milk. MONDAY - Hamburg on bun, chopped onions-chips, chilled fruit, vegetarian beans, chocolate cookies, milk. TUESDAY - Wimpie-relish on soft bun, stewed tomatoes, macaroni- cheese, orange creamsicle cake, milk. LAKE-LEHMAN SCHOOLS April 2 - 8 Junior High & Elementary WEDNESDAY - Hamburg on bun, pickle chips, potato puffs, baked beans, peaches, milk. THURSDAY - Taco’s w-trim- mings, buttered corn, ice cream, milk. FRIDAY - Pizza or peanut butter- jelly sandwich, stuffed celery, potato chips, fruit cup, milk. MONDAY - Mini ravioli w-meat sauce, green beans, Parker House roll-butter, pineapple tidbits, milk. TUESDAY - Ham patti on bun, candied sweet potatoes, buttered corn, chocolate pudding, milk. . Senior High WEDNESDAY - Steak hoagie or hot dog on bun w-peppers, onion rings, baked beans, pears, milk. THURSDAY - Taco’s w-trim- mings, buttered corn, ice cream, milk. FRIDAY - Pizza or peanut butter- jelly sandwich, stuffed celery, potato chips, fruit cup, milk. MONDAY - Mini ravioli w-meat sauce, green beans, Parker House roll-butter, pineapple tidbits, milk. TUESDAY - Hot dog or kielbasi on bun, mashed potatoes, steamed sauerkraut, peaches, milk. DALLAS SCHOOLS April 2 - 8 WEDNESDAY - Zesty pork barbe- cue on roll w-sauce, or grilled cheese sandwich, buttered green beans, fresh fruit wedges, choice of milk or juice. Bonus: Creamsicle. THURSDAY - Super slice of pep- peroni pizza or Italian hoagie w-cold meat-lettuce, cheese, oven baked tater tots, corn kernals, choice of milk or juice. Bonus: Chocolate cake w-peanut butter icing. FRIDAY - Meatball sub on roll or sea burger w-lettuce-tomato, tartar sauce, French fries, carrot-raisin salad, choice of milk or juice. Bonus: Homemade cookies. : MONDAY - Cheesesteak hoagie w- sauteed onions or Sloppy Joe on roll, home fried potatoes, peaches in syrup, choice of milk or juice. TUESDAY - Barbequed chicken in tangy sauce or peanut butter or marshmellow sandwich w-cheese cube, whipped potatoes w-gravy, buttered carrot coins, choice of milk or juice. Bonus: Soft Choco-chip cookie. GATE OF HEAVEN SCHOOL April 2-8 WEDNESDAY - Chicken cro- quettes, mashed potatoes, green beans, pears, milk. THURSDAY - Beef-a-roni, corn, fruit cocktail, cookies, milk. FRIDAY - Tuna fish on roll- lettuce, chese cubes, carrot-celery sticks, peaches, cookies, milk. Kkles, French fries, corn, fruit cock- tail, cookies, milk. TUESDAY - Chicken noodle soup- saltines, peanut butter-jelly sand- wich, peaches, milk. ® Qpe Visit I Office of alomon Epstein, M.D. 2548 Vestal Parkway, East Vestal 607-770-9011 Read The Classifieds From Swiss Labs to our Salon. Today's Hair introduces the finest permanent wave system 7 ; | ; ih / ® 2 available today. YH A (AM NN « dé Why ot Made from pure spring BR , 0 waters and natural \ botanicals, this perma- 2 nent wave offers unsur- passed results. Whether Your Hair Is Normal, Highlighted or Bleached, Experience and This Perm Will Give Extraordinary Results... 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