SEY
By CHARLOT M. DENMON
Staff Correspondent
tain first became interested i in ‘cook-
ing and baking bread when he, his
wife, Linda, and their three sons
moved to the Back Mountain about
three and a half years ago.
The Schneiders moved to Dallas
from West Virginia where they had
been living for 11 years. Kurt
decided he would like a change of
scenery and since his wife, the
former Linda Hagenbaugh, was
from this area, they decided to
move closer to her family.
Kurt is originally from Florida
and he and Linda met while both
were attending college in Tennes-
see. Following college they were
married and later moved to West
Virginia. The Schneiders have three
sons, all of whom are students at
Wyoming Valley Church School,
Kingston. Kurt II is in sixth grade,
Jared is in second and Jack is in the
first grade.
Kurt is self-employed in the auto-
mobile paint and body repair busi-
ness. When they moved to this area
and first went into business, he had
a lot of leisure time. Linda was
working every day so to pass away
the time, Kurt began experimenting
with bread-baking and preparing
meals for the family. He discovered
he enjoyed the culinary arts and has
been preparing meals for the family
ever since.
He likes trying new recipes and
does all of the bread baking while
Linda assists him in preparing some
of the other foods for the family, all
of whom are vegetarians. They eat
a lot of meatless casserole dishes,
salads and soups.
“There is nothing more delicious
than a bowl of fresh, homemade
soup’ and thick slices of freshly
baked bread right from the oven,”
said Linda.
Kurt likes to prepare foods from
‘scratch’ and enjoys creating new
dishes rather than cooking from a
delicious bread has spread and
recently he was asked to demon-
strate bread-baking at a cooking
school sponsored by a local organi-
zation and was held at the C.W.
Schultz & Co. showroom in Wilkes-
Barre.
In his leisure time, Kurt enjoys
reading, swimming in the family
pool during warm weather and also
likes to travel with his family.
The recipes he shares with Dallas
Post readers this week are easy-to-
prepare, economical but delicious.
The Quick Whole Wheat Bread and
with cake yeast, in Kurt’s opinion.
The French Onion Soup and Scotch
Cream Soup, one of Linda’s favor-
ites, are very tasty and take little
time to prepare. Either of the soups
and thick slices of fresh, home-
baked bread make a nutritious and
tasty lunch in both warm or cool
weather.
QUICK WHOLE
WHEAT BREAD
2 c. white flour
2 ¢. whole wheat flour
1%» cakes yeast, or 1% pkgs. dry
yeast++
3 T. lukewarm water
1 c¢. lukewarm water
2 T. honey
1% t. salt
3 T. oil
Mix flours together well in large
bowl. Dissolve yeast in three table-
spoons of warm water (checked at
wrist temperature). Add remaining
oil. Stir in flours, knead until
smooth. Shape into a ball, cover and
utes. Knead for 10 minutes then
shape into loaves and place in oiled
pans. Cover and let rise for about
an hour or until dough doubles in
size. Bake at 375 degrees for 40-50
minutes. Yield-2 loaves.
++Schneider prefers using cake
yeast.
MULTIGRAIN BREAD
1 c. white flour
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1 c. rye flour
2 c. whole wheat flour
1% cakes yeast
3 T. lukewarm water
1 c. lukewarm water
2 T. honey
1% t. salt
3T. oil
Mix flours together well in large
bowl, dissolve yeast in three table-
spoonsful of warm water. Add
remaining water mixed with honey,
salt and oil, stir in flour and knead
until smooth. Shape dough into a
ball, cover and let rise in warm
place for 30 minutes. Knead for 10
minutes, then shape into loaves and
place in oiled loaf pans. Cover and
let rise for about one hour or until
dough doubles in size. Bake at 375
degrees for 40-50 minutes.
(Following are cafeteria menus
for area school districts for the
following week:)
DALLAS SCHOOLS
May 7 - 13
WEDNESDAY - Spaghetti in meat
sauce w-homemade bread or Italian
hoagie w-cold meat-lettuce-cheese,
buttered green beans, orange gela-
tin w-mandarine oranges, choice of
milk of juice.
THURSDAY - Mother's Day
Dinner - Chilled fruit cup, sliced
turkey, savory stuffing, whipped
potatoes-gravy, creamy cole slaw,
vanilla cake w-cherry topping &
whipped cream, choice of milk or
juice.
FRIDAY - Westmoreland 4th
grade menu - Extra cheesy pizza,
pierogies w-sauteed onions, tossed
salad w-Italian dressing, juice
grapes, choice of milk or juice.
MONDAY - Foil wrapped bunwich
(hot ham-cheese) or peanut butter-
marshmallow sandwich w-cheese
cube, celery stix, sunshined fruit
mix, choice of milk or juice. Bonus:
Crisp cheese curls.
TUESDAY - Southern fried
chicken or Sloppy Joe on soft roll,
whipped potatoes w-gravy, garden
green peas, choice of milk or juice.
Bonus: Rice-raisin pudding.
WEST SIDE TECH
May 7 - 13
- Breakfast
WEDNESDAY - Waffles-syrup or
cereal, juice, pastry, milk.
THURSDAY - Cereal assortment,
juice, pumpkin bars, milk.
FRIDAY - Variety of cereal,
orange slices, cup cake, milk.
MONDAY - Assorted cereal,
banana, raisin bread-butter, milk.
TUESDAY - Variety of cereal,
juice, muffin, milk.
Lunch
WEDNESDAY - Pork bar-b-q w-
rel Ph on seeded bun, French fries,
chocolate cake, milc.
THURSDAY - Spaghetti w-meat
sauce, grated cheese, tossed salad -
choice of dressing, Italian rolls-
butter, Tech Squares, milk.
FRIDAY - Fish on bun, tartar
sauce, macaroni-cheese, "stewed
tomatoes, raisin bars, milk,
MONDAY - Hamburg on bun,
chopped onion-relish, vegetarian
beans, hash browns, chocolate chip
cookies, milk.
TUESDAY - Taco-lettuce-tomato,
buttered corn, Spanish rice, brown-
ies, milk. :
LAKE-LEHMAN SCHOOLS
May 7-9
Senior High School
WEDNESDAY - Steak hoagie or
hot dog w-peppers-onions, French
fries, applesauce, donut, milk.
THURSDAY -.Taco’s or hamburg
w-trimmings, buttered corn, ice
cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
fruit cup, milk.
Junior High & Elementary
WEDNESDAY - Turkey bar-b-q
on bun w-relish, potato puffs, but-
tered corn, cherry crisp, milk.
THURSDAY - Salisbury steak,
mashed potatoes w-gravy, yellow
waxed beans, Parker House roll-
butter, ice cream, milk.
FRIDAY - French bread pizza,
tossed green salad, potato chips,
fruited jello, milk.
FRIDAY - Fish-cheese nuggets,
green beans, fruit cocktail, pudding
pops, milk.
MONDAY - Gator burger, potato
rounds, pears, milk.
TUESDAY - Pork bar-b-que w-
bun, pickles, chips, corn, peaches,
milk.
GATE OF HEAVEN SCHOOL
May 7 - 13
WEDNESDAY - Meat loaf, but-
tered macaroni, corn, fruit, ice
jucies, milk.
THURSDAY - Baked chicken w-
bar-b-que sauce, French fries, wax
beans, pears, milk.
Domestic Violence Service Center
(D.V.S.C.) is pleased to announce
the appointment of EHen Moyle
Harris of Noxen as Executive Direc-
tor. Ms. Harris was formerly affili-
ated with Community Counseling
Services as a Diagnostic-Assess-
ment Clinician. A member of the
National Association of Social Work-
ers, she earned her Master’s Degree
from Marywood College Graduate
School of Social Work.
For many years, Ms. Harris has
been active in civic organizations.
From 1980-1984, she served as secre-
tary to the Noxen Community Fed-
eral Credit Union. Notably, she as
instrumental in establishing the
Noxen Library and developing the
Children’s Summer Library Pro-
gram. For seven years, she served
as an ambulance volunteer in that
community. She currently resides
with her husband David, Elemen-
tary Computer Science Coordinator
at Lake-Lehman School District and
their two daughters, Heather and
Amy.
In her new position as Director of
D.V.S.C., Ms. Harris intends to fur-
ther develop public education
efforts so as to broaden the commu-
nity’s awareness of this pervasive
problem. Her goals include expan-
sion of Systems Advocacy with the
criminal justice system and other
agencies to further sensitize them to
the needs of battered women and
children.
Domestic Violence Service
Center, a United Way member
agency ‘and member of the Pennsyl-
vania Coalition Against Domestic
Violence, is a private, non-profit
agency. D.V.S.C. provides emer-
gency shelter to battered women
and their dependent children.
Betty McDonald
NUMBER
Q@ SHOP
9 W. Northampton St.
(corner S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone 825-2024
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