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Students
prepare
luncheon
By CHARLOT M. DENMON
Staff Correspondent
Each year the Foods & Nutrition
students at Dallas Senior High
School prepare and serve the lunch-
eon for the Fall and Spring meet-
ings of the high school’s Vocational
Advisory Committee. This year, the
classes under the direction of Miss
Audrey Ide were involved in the
selection, preparation and serving
of the menu.
Five classes of sophomores, jun-
iors and seniors — approximately 75
students — studied and prepared a
variety of recipes throughout both
semesters. The students were inter-
mingled instead of being divided by
grade level and each of the five
classes were given a variety of
foods from which to select those
they would like to prepare. Among
foods prepared this year were veal,
pork, lamb, beef, clam chowder,
pizza, chili, pasta dishes, biscuits,
yeast bread, brownies, roast
chicken, Wacky cake, Swedish or
Italian meatballs and coffee cake.
They also did microwave cooking.
For the luncheon, the students in
each of the classes made sugges-
tions for the menu to be served at
each of the luncheons and Miss Ide
made the final selection. This is
Miss ide’s first year as a full time
teacher at Dallas and she has found
it very enjoyable teaching the Foods
and Nutrition classes.
The Fall luncheon in November
was a sit-down luncheon served by
the students and included Chicken
Pompador, Spiced Cranberry Ring
and Company Cheesecake. The
Spring luncheon in March of this
year was a Soup and Salad Buffet
and included New England Clam
Chowder or Vegetable Bisque,
tossed green salad, pasta salad, and
fruit salad. The dessert was Pecan
Pie. Breadsticks, Swedish Limpa
Rye and beverage was also served.
All of the students were involved
in the preparation of the food for
each of the luncheons with each
class responsbile for the prepara-
tion of a particular recipe. The
students, who served as waiters or
waitresses at the- luncheon, were
those who volunteered. Nearly 75
percent of the students in the Foods
and Nutrition classes are male stu-
dents and, according to Miss Ide,
most are excellent chefs.
The recipes these students share
with Dallas Post readers this week
are some of those served at either
the November or March luncheon
such as the New England Clam
Chowder, Pecan Pie, Company
Cheesecake, Chicken Pompador and
the Spiced Cranberry Ring. Each of
these are delicious as were the
other foods served at the luncheons
which are always enjoyed by the
committee members.
CHICKEN POMPADOR
6 pcs. boneless chicken breast,
skinned
Salt
Black pepper
2 eggs
Flour for dredging
2 ¢. chopped blanched almonds
6 T. butter or margarine
Pound chicken breasts lightly so
they are of even thickness. Season
them with salt and pepper. Beat the
eggs in a shallow dish. Put a good
amount of flour on a piece of waxed
paper; dredge the chicken breast in
flour, dip it in the eggs, then coat it
with almonds. Press with palm of
your hand so that the almonds will
stick to the chicken. Melt the butter
in a large frying pan and saute the
chicken breasts for 4 to 5 minutes
on each side or until cooked through
and golden brown.
SPICED CRANBERRY RING
2 3-oz. pkg. or 1 6-0z. pkg. raspberry
gelatine
Ys t. salt
Ys t. cinnamon
Dash of ground cloves
2 c. boiling water
1 16-0z. can whole cranberry sauce
2 T. grated orange rind
1 c. diced orange sections
1 c. chopped apple
Dissolve gelatin, salt, cinnamon’
and cloves in boiling water. Add
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cranberry sauce and orange rind.
Chill until thickened, fold in orange
and apple. Pour into six cup mold.
Chill until firm, about four hours.
Unmold, garnish as desired. Makes
12 servings.
COMPANY CHEESECAKE
1Y4 c¢. graham cracker crumbs
(about 16 crackers)
2 T. sugar
3 T. butter or margarine, melted
2 8-0z. pkgs. plus 1 3-0z. pkg. cream
cheese softened
1 c. sugar
2 t. grated lemon peel
Ys t. vanilla
3 eggs
Heat oven to 350 degrees.
Stir together graham cracker
cumbs and 2 T. sugar. Mix in butter
thoroughly. Press mixture evenly in
bottom of 9-inch springform pan.
Bake 10 minutes. Cool. Reduce oven
temperature to 300 degrees. Beat
cream cheese in. large mixer bowl.
Gradually add 1 cup sugar, beating
Contest
is slated
another national Beef Cook-Off
winner from recipe entries now
being accepted for the July 16 Penn-
sylvania Beef Cook-Off at Trinity
High School in Shiremanstown.
Gloria T. Bove of Bethlehem,
Northampton County, last year’s
state winner, wowed the national
judges in Wichita, Kansas to win
first place and $5,000 for her
“Cheesy Beef and Spinach Cas-
sata’.
The top 10 Pennsylvania finalists
will compete for $300 in state prize
money. They will prepare their
dishes. for a panel of judges. Win-
ning recipes will be determined
based on taste, ease of preparation,
practicality, originality and appear-
ance.
To receive a complete set of Cook-
Off rules, send a self-addressed
stamped envelope to: Mrs. Mary
Wilson, Chairman, PENNSYL-
VANIA BEEF COOK-OFF, 862
Webster Drive, State College, PA
16801. Telephone (814) 238-5888.
Entry deadline is May 1, 1986.
The Cook-Off is sponsored by the
Pennsylvania Beef Council in coop-
eration with the Pennsylvania Cat-
tleman’s Association and Moyer
Packing Company.
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until fluffy. Add lemon peel and
vanilla. Beat in eggs, one at a time.
Pour over crumb mixture. Bake one
hour or until center is firm. Cool to
room temperature. Chill at least
three hours. Loosen edge of cheese-
cake with a knife before removing
side of pan. Top with strawberry
glaze. Makes 12 servings.
STRAWBERRY GLAZE
Mash enough fresh strawberries to
measure 1 cup
Blend 1 cup sugar and 3 T. corn-
starch in small saucepan. Stir in
one third cup water and strawber-
ries. Cook, stirring constantly, until
mixture thickens and boils. Boil and
stir one minute. Cool thoroughly.
NEW ENGLAND
CLAM CHOWDER
Ys c. diced bacon
Y; ¢. minced onion
1 10%-0z. can condensed cream of
potato soup
34 c. milk
2 cans (7-8 oz. ea.) minced clams
1 T. lemon juice
1s t. pepper
In large saucepan, cook and stir
bacon and onion until bacon is crisp
and onion is tender. Stir in soup and
milk; heat through, stirring occa-
sionally. Stir in clams with liquid,
lemon juice and pepper. Heat
through. Makes four servings (1 cup
each).
PECAN PIE
Pastry for 9-inch one crust pie
3 eggs
2/3 c. sugar
% t. salt
1/3 c. butter or margarine, melted
1 c. dark or light corn syrup
1 c. pecan halves or broken pecans
+Pastry can be baker’s favorite
recipe or ready-made pie crust.
Heat oven to 375 degrees. Prepare
pastry; beat eggs, sugar, salt,
butter and syrup with rotary beater.
Stir in nuts. Pour into pastry-lined
pie pan. Bake 40 to 50 minutes or
until filling is set. 3
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School
(Following are cafeteria menus
for area school districts for the
following week: )
DALLAS SCHOOLS
April 9 - 15
WEDNESDAY - Ball park foot
long frank on roll or grilled cheese
sandwich, macaroni salad, fruit,
beverage. Bonus, Pretzel rod.
THURSDAY - Spaghetti w-zesty
sauce & freshly made bread, or
Italian hoagie w-cold meat-lettuce-
cheese, tossed salad w-dressing,
Hawaiian pineapple cup, choice of
milk or juice.
FRIDAY - Potato & cheese filled
pierogies or hot dog on roll,
steamed green beans, fruit salad,
choice of milk or juice. Bonus:
Nacho chips w-cheese sauce.
MONDAY - No school in elemen-
tary. Manager’s choice in junior
and senior high.
TUESDAY - Macaroni-cheese cas-
serole w-slice of bread-butter, or
peanut butter-jelly sandwich w-
cheese cube, buttered mixed vegeta-
bles, choice of milk or juice. Bonus:
Fluffy white cake w-blueberry
sauce & whipped topping.
LAKE-LEHMAN SCHOOLS
April 9 - 15
Senior High School
WEDNESDAY - Orange juice,
meatball hoagie, buttered corn,
chocolate pudding, milk.
THURSDAY - Oven baked
chicken, buttered seasoned rice,
peas, Parker House’ roll-butter, ice
cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
orange wedges, milk.
MONDAY - Toasted cheese or
chopped ham-cheese sandwich,
pickle chips, potato chips, tomato
soup-saltines, peaches, milk.
TUESDAY - Sloppy Joe or ham-
burg on bun, French fries, apple-
sauce, cookies, milk.
Junior High & Elementary
WEDNESDAY - Hot dog on bun,
cheese squares, minestrone soup-
saltines, pears, milk.
THURSDAY - Oven baked
chicken, mashed potatoes-gravy,
menus —
peas, Parker House roll-butter, ice
cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
orange wedge, milk. :
MONDAY - Toasted cheese sand-
wich, pickle chips, tomato soup-
saltines, peaches, milk.
TUESDAY - Sloppy Joe on bun,
hash brown oval, baked beans,
apple pie, milk.
GATE OF HEAVEN SCHOO!
April 9-15 :
WEDNESDAY - Wimpies, salad,
pears, jello, milk.
THURSDAY - Porcupines, diced
potatoes, wax beans, pears, cookies,
milk. Early dismissal.
FRIDAY - Pizza, stuffed celery,
peaches, Tastykake, milk.
sauerkraut, - potato rounds, pears,
cookies, milk.
TUESDAY - Ham pattie w-bun,
cheese stix, peas-carrots, peaches,
milk.
WEST SIDE TECH
April 9-15
Breakfast
WEDNESDAY - Cereal assort-
ment, banana, coffee cake, milk.
THURSDAY - Cereal assortment,
banana bread-butter, juice, milk.
FRIDAY - Variety of cereal,
orange smiles, apple fig bar, milk.
MONDAY - Variety of cereal,
juice, cup cake, milk.
TUESDAY - Cereal assortment,
fruit, pumpkin bars, milk.
Lunch
WEDNESDAY - Hoagie-Italian
dressing-lettuce-tomato, corn chips,
three beans salad, tandy cake, milk.
THURSDAY - Spaghetti-meat
sauce, grated cheese, creamy cole
slaw, roll-butter, fruited jello, milk.
FRIDAY - Grilled cheese, tomato
rice soup-crackers, chilled peaches,
chocolate chip cookies, milk.
MONDAY - Sausage on hard roll,
assorted condiments, French fries,
fruit, soft pretzels, milk.
TUESDAY - Pork bar-b-que-relish
on soft bun, spiced applesauce,
mixed vegetables, peanut: butter
cookies, milk. i
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