TT
GES
TE REE Sa,
Bowlers
share
recipes
By CHARLOT M. DENMON
Staff Correspondent
With Memorial Day weekend fast
approaching, a group of the local
bowlers taking part in the state
tournament in Erie last weekend
turned their conversation to their
plans for the long weekend.
After returning from bowling the
team events Saturday afternoon,
three or four of the bowlers, all
homemakers, discussed new ideas
for barbecues while playing a game
of 31 in their room.
Like many Back Mountain resi-
dents this year, they were planning
family cookouts in their back or on
the patio. What to plan for an entree
instead of the usual hot dogs or
hamburgs was their dilemma.
After discussing some ideas they
had read in recent magazines or
papers, the four women playing
cards began exchanging some of the
recipes they had obtained from
friends or relatives - recipes of
foods they had sampled in the past.
Some of these sounded easy-to-pre-
pare, ideal for the barbecue grill
and just as delicious. In addition,
for the most part, the foods were
economical.
Why not share these recipes with
other homemakers in the Back
Mountain area, I suggested. With
some persuasion, they finally
agreed and this week, Marie Ritts,
Kay Scavone, Dorothea Gordon and
Jeanne Clark share these barbecue
grill recipes with Dallas Post read-
ers. Since the ingredients in each
recipes are the combined sugges-
tions of all four women, no one
person can claim each recipe.
The Barbecued Marinated
Chicken Breasts are economical and
although easy to prepare, should be
marinated for at least three hours
but preferably overnight.
The Kabob International, as they
named it, should be marianted from
10 minutes to several hours, accord-
ing to the amount of time before
necessary to serve. If desired, other
vegetables may be substituted for
zucchini but it is suggested that
cooks use the onions.
Barbecued Cornish Hens are inex-
pensive to serve when barbecued
and make a different but delicious
entree to serve from the grill. Like
most barbecued meats the Hunan
Steak should be marinated. The
marinade is easy to prepare and, if
desired, the red wine may be omit-
ted. This makes delicious eating so
be prepared to have plenty to serve.
All of the recipes may be doubled
if desired and if the Cornish Hens
are small, allow one per person
instead of a half.
BARBECUED MARINATED
CHICKEN BREASTS
skin removed
2 cloves garlic, minced or pressed
2 t. salt
2 t. grated fresh ginger root
1 t. freshly ground pepper
1 t. ground cumin
2 t. curry powder
1 t. dried oregano
4 T. soy sauce
4 T. vegetable oil
1 T. lemon juice
8 t. butter or margarine
Place chicken breasts in single
layer in baking dish. Mix garlic and
salt, blend in ginger, pepper, cumin,
curry powder, and oregano. Blencl
in soy sauce, oil and lemon juice,
spread mixture over chicken
breasts, coating each piece thoir-
oughly. Cover and refrigerate three
hours or as long as three days. Heit
barbecue coals until they are evenly
coated with white ash. Place
chicken breasts on grill. Cook five
minutes on each side, remove from
grill. Place one teaspoon butter on
nish with fresh mint, if desired.
KABOB INTERNATIONAL
2 1b. sirloin tips
% 1b. thickly sliced bacon
Marinade:
6 T. oil
1 T. soy sauce
% T. paprika
4 t. garlic powder
4 zucchini
4 onions
Cut sirloin tips into orie inch
cubes, cut bacon into one inch
strips. Combine them in a bowl. Stir
together oil, soy sauce, paprika and
garlic powder. Pour over the meat
and bacon, mixing well. Marinate at
least 10 minutes up to seve:ral hours.
Wash and dry zucchini, cut into
thick slices. Peel onions amd cut into
halves or quarters depending on
size. Rub metal skeweirs with oil,
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Comparing rec
Several of the bowlers
weekend shared barbec
Discussing some of
~ Dorothea Ciordon.
spear meat, bacon, zucchini and
onions alternately. Grill over pre-
heated coals for 15-20 minutes, turn-
ing occasionally to cook evenly on
all sides.
BARBECUED CORNISH HENS
2 1g. (1%-2 1b.) Cornish hens,
thawed
Salad oil
V4 ¢. orange marmalade
Ys c. butter or margarine
e #
Dallas Post/hariot M. Denmon |
2 T. teriyaki sauce
Celery leaves or parsley for garnish
Orange wedges
Remove giblets and necks from
hens. Cut each hen in half with
shears or boning knife. Rub skin
with oil. Place hens:on barbecue
grill over medium hot coals, cook-
ing for 25-35 minutes turning fre-
quently. Meanwhile, combine mar-
malade, butter and teriyaki sauce in
(Following are cafeteria menus
for area school districts for the
following week: )
'WEST SIDE TECH
May 21 - 27
Breakfast
WEDNESDAY - French toast and
ham syrup, juice, milk.
THURSDAY - Assorted cereal,
banana bread, juice, milk.
FRIDAY - Variety of cereal,
orange slices, apple fig bars, milk.
MONDAY - No school.
TUESDAY - Variety of cereal,
chilled] juice, pastry, milk.
Lunch
WEDNESDAY - Hoagie-lettuce-
tomato, Italian dressing, potato
salad, sugar and spice cookies,
milk.
THURSDAY - Open face turkey
sandwich-gravy, mashed potatoes,
seasoned vegetables, cherry short-
cake, milk.
FRIDAY - Fish fillet on bun-
tartar sauce, macaroni-cheese,
stewed tomatoes, chocolate cookies,
milk.
MONDAY - No school.
TUESDAY - Hamburg on bun,
1relish-onions, chips, chilled fruit,
‘baked beans, soft pretzels, milk.
GATE OF HEAVEN SCHOOL
May 21 - 27
WEDNESDAY - Baked chicken,
sauce, Tastykake, milk.
sandwiches, chips,
pops, milk.
FRIDAY - No school.
MONDAY - No school.
TUESDAY - Flying saucer, vege-
table soup, pineapple, pretzel rods,
milk.
fruit, pudding
DALLAS SCHOOLS
May 21 - 27
WEDNESDAY - French bread
cheezy pizza or Italian hoagie w-
cold meat-lettuce-cheese, creamy
cole slaw, fresh pear half, choice of
milk or juice. Bonus: Hot, soft
pretzel.
THURSDAY - McDallas chicken
sandwich or cheeseburger on roll,
sweet potato casserole, dill pickles,
choice of milk or juice. Bonus:
Cherry crisp.
FRIDAY - Teacher in-service.
MONDAY - No school. :
TUESDAY - Foot long hot dog or
Sloppy Joe w-zesty relish, Boston
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2548 Vestal Parkway, East Vestal
607-770-9011
Welcome
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baked beans, blueberry muffin,
choice of milk or juice.
LAKE-LEHMAN SCHOOLS
May 21 - 27
Senior High
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
roll-butter, fruited jello, milk.
THURSDAY - Hot dog or kielbasi
on bun, mashed potatoes, steamed
sauerkraut, peaches, milk.
FRIDAY - Early dismissal-Tuna
hoagie or fluffer nutter hoagie,
French fries, applesauce, cookie,
milk.
MONDAY - No school.
TUESDAY - Mini ravioli w-sauce,
green beans, roll-butter, pears,
milk.
Junior High & Elementary
WEDNESDAY - Spaghetti w-Ital-
ian meat sauce, tossed green salad,
roll-butter, fruited jello, milk.
THURSDAY - Chicken nuggets,
French fries, mixed garden vegeta-
bles, roll-butter, chocolate pudding,
milk.
FRIDAY - Early dismissal - Pizza
or peanut butter-jelly sandwich,
potato chips, stuffed celery, banana
fruit cup, milk.
MONDAY - No school.
TUESDAY - Mini ravioli w-sauce,
green beans, roll-butter, pears,
milk.
3 "Seer a) Corlllaclion
Betty McDonald
OWNER
NUMBER
Q SHOP
9 W. Northampton St.
(corner S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone 825-2024
IMPORTED CLOTHES
JEWELRY — ACCESSORIES
H
stirring until blended. Brush the
baking sauce over the hens during
the last 10 to 15 minutes of cooking.
Place hens on platter and garnish
with. greens and orange wedges.
Serve immediately.
HUNAN STEAK
1% 1b. boneless top round beef, 1%
inch thick
Marinade:
Ys c. salad oil
V4 ¢. red wine
1 T. Worcestershire sauce
1 T. soy sauce
2 cloves garlic, minced
1 t. rosemary or oregano
5 t. red hot pepper flakes
Place beef into rimmed dish such
as a 10-inch pie plate. Combine all
of the marinade ingredients and
pour over beef. Cover and marinate
in refrigerator 8-10 hours or over-
night. Remove from marinade but
do not dry meat. Place over hot
charcoals or under pre-heated
broiler about six inches from source
of heat. Broil 10 minutes on each
side for rare, longer for well done.
Cut into thin diagonal slices to
serve. Serves four. Double amount
of meat for eight but use only 1%
times amount of marinade.
One good egg deserves another...if
that’s your philosophy in producing
an ‘‘eggceptional’’ recipe, then mix
the secret ingredients to cook up
your favorite dish for the 1986 Penn-
sylvania Egg Recipe Contest. That
something ‘‘eggstra’” may mean a
state title, a trip to the National
Egg Cooking Contest and a share of
$8,000 in total prize money.
The recipe should include at least
one egg per serving, and specify
exact amounts of each ingredient in
the recipe method. Be sure to state
cooking utensils, time and tempera-
tures. Recipes should not include
garnishes. Entries must be received
by July 31, 1986.
Top prize in the Pennsylvania
Egg Recipe Contest is $1,000. The
winning state recipe will be for-
warded to the American Egg Board
for national judging and a chance at
winning one of three top cash
awards: first, $4,000; second, $2,000;
and third, $1,000.
Judges will score entries accord-
ing to these critieria: nutritional
quality (20 percent); ease of prepa-
ration (20 percent); taste appeal (20
percent); appearance (20 percent);
and creativity (20 percent). All reci-
pes submitted become the property
of the Pennsylvania Department of
Agriculture and or the American
Egg Board.
Entries will be accepted only
from current Pennsylvania resi-
dents. Food professionals, staff,
board members and immediate
family members of any of the spon-
soring organizations are not eligi-
ble.
Recipes should be sent to EGGS,
Bureau of Marketing Development,
PA Department of Agriculture, 2301
N. Cameron Street, Harrisburg, PA
17110-9408. More than one entry may
be submitted per envelope, but each
recipe must be on a separate piece
of paper. Contestants are requested
to print or type their name, address,
county and telephone number on
each recipe.
The state cook-off contest will be
held on September 6, 1986. The
winning candidate will be notifed
(by mail). The contest is sponsored
by the American Egg Board, Penn-
sylvania Department of Agriculture,
Pennsylvania Egg Marketing Asso-
ciation and the Pennsylvania Poul-
try Federation.
Introducing:
Guaranteed freshness
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Filters supplied free
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LENDER