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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.
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Backyard
cooking is
unique form
The backyard barbecue is a
uniquely American form of enter-
taining and chicken is a favorite on
grills from coast to coast.
Whether the mood - and the food -
are relaxed and casual or the party
takes on a more formal air, chicken
is the ideal choice to highlight the
menu. The guest list and the meal
can be as simple or as complex, as
small or as large as your style,
space and budget allow.
According to the National Broiler
Council, cooking chicken outdoors is
a leisurely process to be savored
and enjoyed by guests and hosts
alike, never hurried. As the aromas
of chicken sizzling on the grill fill
the air, conversation flows easily
and anticipation of the feast to come
intensifies.
The meal won’t disappoint either.
Succulent chicken, marinated and
grilled or carefully basted with a
tasty sauce as it cooks, will please
the most discriminating palate.
Guest serve themselves right off the
grill, buffet style.
There are about as many different
ways to grill chicken as there are
outdoor chefs, who frequently pride
themselves in developing recipes
which become their hallmark. And
when it comes to outdoor cooking,
the man of the house is often the
star of the show. Many teenagers
are also proficient at the art of
barbecuing chicken and even those
younger can learn how with proper
supervision.
When the weather is warm, back-
yard barbecues are the epitome of
hospitality. Even an unexpected
guest can be welcomed with ease -
just toss another piece of chicken
onto the grill and add another plate
to the stack.
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