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 &
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