SEE en SEE EL By CHARLOT M. DENMON Staff Correspondent After serving in the U.S. Coast Guard for 22 years, William Shaffer retired as a Lieutenant and moved back to the Dallas area in 1978. He and his wife, Judy, resided with their four children, in their home on Marrabee Street, until October, 1984, when they sold their home and moved to Florida. They enjoyed the Florida climate but missed their children and other relatives in the area so in May, 1985, the Shaffers returned to the area, first residing in Wilkes-Barre, then purchasing a home in Dallas. Bill is a native of Dallas and his wife Judy is a sister to Peg Hart- man, widow of the late Steve Hart- man, former mayor of Dallas. The couple’s oldest son, Billy, is married and lives in Wilkes-Barre; daugh- ter, Sandy, lives in Wilkes-Barre and is employed by First Eastern Bank. John graduated from Penn State University and is working in Penn State is living at home. Bill is active in the Dallas Fire and Ambulance Inc., and in his leisure time he enjoys cooking. He does all the turkeys and other entrees for holidays and entertain- ing, makes Christmas cookies, and this year for the first time, made four varieties of Easter eggs-peanut butter, chocolate fudge, coconut and cherry. His favorite form of cooking, how- ever, is on the grill and while in the Coast Guard, his services were in demand when he and Judy got together with their friends. Bill likes to experiment with different reci- pes, trying different seasonings and creating new dishes. Like most good chefs, he seldom measures ingredi- ents but uses a ‘‘dash of this” and ‘a little of this”, until it tastes right to him. His specialties are Barbecued Venison Steaks, prepared so they can be cut with a fork; Grilled Fish, Frozen Pumpkin Pie, different but delicious, and Glazed Pecans. Bill likes to hunt but although he likes fish and enjoys preparing it, he is not a fisherman. Instead, he On behalf of the Crafts Committee of the Fine Arts Fiesta, Barbara Wilson, chairperson, has announced that 21 craftspersons have been selected to participate in the crafts exhibition of the 31st annual Fine Arts Fiesta. They will be exhibiting their crea- gets fish from his brother, Don, who usually catches his limit every time he goes out. Bill has a keen sense of shared the following recipe with us for those persons not fond of doing a lot of cooking. We print it here for the benefit of readers: ELEPHANT STEW 1 elephant 2 rabbits Salt & pepper Bag one elephant, cut elephant in bite size pieces (this takes about two months). Add enough brown gravy to cover (approx. 500 gal- lons). Cook over kerosene fire about five weeks at 450 degrees. This will serve about 400 people; if more show up, the two rabbits should be added. However, be careful as most people don’t care for ‘hare’ in their food. BARBECUED VENISON STEAKS Deer steaks 1 stick butter % c. sweet vermouth Salt & pepper Onion powder Garlic powder Soak steaks overnight in salt water to take out blood and wild taste. Change water and add fresh salt at least once during that period of time. The next morning, melt the stick of butter, add the sweet vermouth, then baste both sides of steaks with salt, pepper, onion powder and garlic powder. Marinate in butter and vermouth for about 30 minutes, then put in refrigerator for at least an hour before doing them on the grill. Grill until done to degree preferred-rare, medium or well- done. GRILLED FISH Use any kind of large fish such as lake trout, walleyes or pike. Soak fish overnight in salt water. Remove head, tail, fins and skin. (Skin comes off easily after soaking overnight). Melt one stick of butter and baste fish inside and out with the butter. Season with lemon pepper and par- sley flakes and wrap tightly in aluminum foil. Do on barbecue grill for 20-30 minutes, according to size of fish. When fish is done, meat falls from bones. tions and demonstrating their tech- niques and skilsl during the four- day festival, Thursday, Friday, Sat- urday and Sunday, May 15th through 18th on Public Square in Downtown Wilkes-Barre. A full schedule of the performing arts wil lbe presented during the The Solo Club of Luzerne County announces the following schedule for May: Saturday, May 3 - spaghetti dinner at Swoyersville Hose Co. on Slocum Street with serving from 5 to 8 p.m. Dancing will follow. Make reservations with Betty Yuskoski; May 10 - dancing at Dupont VFW, 9:30 p.m.; May 17 - dancing at Chet’s in Moosic, 9:30 p.m.; May 24 - dancing at Chet’s in Moosic, 9:30 p.m.; May 31 - chicken dinner at Dupont VFW with serving from 7:30 to 8:30 p.m. with dancing to follow. Make reservations with Lem Phil- lips or Betty Democko. Single persons over the ages of 35 are welcome to join the club. For more information, call Betty Yusko- ski at 288-7783, Gene Schray at 675- 1704 or Betty Democko at 824-1015. BILL SHAFFER FROZEN PUMPKIN PIE 1 12-0z. container non-dairy whip topping 1 ¢. canned pumpkin 1 c. brown sugar, firmly packed 1%, t. pumpkin pie spice Y; ¢. chopped pecans Spoon three cups of the topping into nine inch tin and with back of spoon shape topping into pie shell, freeze until firm. Combine pumpkin, brown sugar and spice, mixing until well blended.Fold in remaining whipped topping. Spoon into shell, until ready to serve. GLAZED PECANS 1 c. sugar Y c. Pet milk 1% t. cinnamon % t. vanilla 2 T. water 134 c. pecans (or more) Mix sugar, milk, cinnamon, vanilla and water in saucepan and cook to soft ball stage (approx. 230 degrees). Mix in pecans. Separate covered pecans and place on wax paper to cool. Parents Anonymous of Northeast- ern Pennsylvania, Inc. is seeking interested individuals to volunteer their time in the provision of child abuse preventive service to local parents. Any interested persons should call the P.A. office at 822-9666 or write: Parents Anonymous of Northeastern four-day festival, described as ‘the first full-scale arts festival in Penn- sylvania.” The 1986 program includes a number of innovations. Perform- ances aimed at elementary school students will begin at 10 a.m. on Thursday and Friday. Noon-time “brown bag” performances have been scheduled to attract those working in Center City. ® Pregnancy Terminations to 14 weeks ® Confidential Counseling ® One Visit Office of Market set The Meadows Nursing Center Auxiliary is hard at work making plans for their Second Annual Flea Market, “The Market on the Pond’’, to be held on the grounds of the center in Dallas on Sat- urday, June 14, from 9 a.m. to 4 p.m. Proceeds will be given to the Chapel Develop- ment Fund at the center. One of the special features of the flea market is a raffle of hand-made items donated by auxiliary members and | friends. These include a patchwork coverlet, afghan, many attractive pillows, door stop and more. Shown left is Meadows resident, Madge Hudson, presenting auxiliary member, Maria Roskoski, with a hand embroidered dresser scarf to be indluced in this year’s raffle. The auxiliary would appreciate the support of the commu- nity in this project. Tables may be rented through the activities office at 675-8600, ext. 115 or Bernice Hill, Flea Market co-chairman, 696- 2993. 7 (Following are cafeteria menus for area school districts for the following week:) LAKE-LEHMAN SCHOOLS April 30 - May 6 Junior High & Elementary WEDNESDAY - Hamburg on bun, pickle chips, vegetable soup-sal- tines, applesauce, Tastykake, milk. THURSDAY - Bar-b-q chicken, macaroni salad, baked beans, Parker House roll-butter, apple pie, milk. FRIDAY - Tuna or peanut butter- jelly hoagie, French fries, peaches, raisin cookie, milk. MONDAY - Toasted cheese sand- wich, pickle chips, tomato soup- saltines, pears, milk. TUESDAY - Macaroni-beef cas- serole, green beans, Italian bread- butter, peaches, milk. Senior High WEDNESDAY - Hot dog or kiel- basi on bun, oval hash brown, but- tered corn, Tastykake, milk. THURSDAY - Bar-b-q chicken, macaroni salad, baked beans, Parker House roll-butter, cherry pie, milk. FRIDAY - Tuna or peanut butter- jelly sandwich, French fries, apple- sauce, almond cookie, milk. MONDAY - Toasted cheese or chopped ham-cheese sandwich, pickle chips, potato chips, tomato soup-saltines, pears, milk. TUESDAY - Macaroni beef cas- serole, green bean,s Italian bread- butter, jello, milk. WEST SIDE TECH May 1-6 Breakfast THURSDAY - Cereal assortment, chilled fruit, cupcake, milk. FRIDAY - Variety of cereal, orange juice, coffee cake, milk. MONDAY - Variety of cereal, peanut butter crackers, chilled juice, milk. TUESDAY - Cereal assortment, chilled apricots, banana bread, milk. Lunch THURSDAY - Hoagie, lettuce- tomato-Italian dressing, corn chips, fresh fruit, shortbread cookies, milk. FRIDAY - Pizza twins, fresh relish cup w-dip, chilled apricots, Tandycake, milk. MONDAY - Hot dogs on bun, beans, ice cream, milk. TUESDAY - Ham-cheese w-lettuc on. soft bun, potato salad, fresh fruit, peanut butter cookies, milk. GATE OF HEAVEN SCHOOL April 30 - May 2 WEDNESDAY - Steak hoagie, onion rings, cheese, cole slaw, fruit cocktail, milk. THURSDAY - Salisbury steak, mashed potatoes, corn, pears, brownies, milk. FRIDAY - Pizza, salad, peaches, cookies, milk. DALLAS SCHOOLS April 30 - May 6 : WEDNESDAY - French bread pizza or grilled cheese sandwich, creamy cole slaw, applesauce, choice of milk or juice. Bonus: Jumbo peanut butter cookie. THURSDAY - Steak hoagie w- peppers-onions or hot dog on roll (cheese sauce optional) oven baked tater tots, Boston baked beans, choice of milk or juice. Bonus: Cherry gelatin w-plump cherries. FRIDAY - Texas chili or plain hot dog or grilled cheese, French fries, applesauce, choice of milk or juice. MONDAY - Beef barbecue on soft roll or peanut butter-jelly sandwich - w-cheese stick, potato chiips, but- tered corn kernals, choice of milk or juice. Bonus: Fresh pear wedges. TUESDAY - Mother’s|Day Dinner sauce, baked potatoes w-butter or shredded cheese, creamy carrot salad, rolls-butter, ice cream cup, choice of milk or juice. TV & APPLIANCE 639 WYOMING AVE. "=" KINGSTON <5 PLENTY OF FREE PARKING Phone: 287-9631 hairdo for your special day SUNDAY, MAY 11 Ruth Crawford’s DIMENSIA audio-video system Now with over $1,000 in FREE components! and Paths “WE'RE THE PEOPLE WHO CARE ABOUT YOU AND YOUR HOME’ . Featuring Kraft Maid Kitchen & Bath Cabinetry : ey pam id of 675-4013 3 Or on Fernbrook Plaza HOURS: Closed — Mon. Route 309 Open Tues.-Fri. 9 a.m. - 4 p.m. Dallas Re. 308 Across from Cros-Count Restaurant Open Daily Tues. thru Sat. Thurs. & Fri. 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Significant historical Pennsylvania newspapers