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By CHARLOT M. DENMON
Staff Correspondent
Mrs. Marvin Mead of Dallas,
better known to most people as
Barbara, enjoys cooking, espe-
cially preparing recipes that
include the fresh vegetables from
the large garden planted and
taken care of by her husband.
The former Barbara Mikolai-
chik, daughter of Mr. and Mrs.
Edward Mikolaichik of Dallas,
Barbara holds a degree in nutri-
tion from College Misericordia.
In the past she was employed by
Custom Foods Services and also
worked with the Commission of
Economic Opportunity, directing
the state canning kitchen in Nan-
ticoke.
Barbara is now employed at
Penn State Seed Company,
Kunkle, and her husband,
Marvin, is with the U.S. Postal
Service.
Much as she enjoys cooking,
Barbara said since she is work-
ing full-time, cooking has
become a family effort with both
her husband and her 12-year old
daughter, Heather, helping pre-
pare meals. In fact, she says
Marvin is better at preparing
dinners than she is.
Some of Barbara’s recipes are
original since she and Marvin
often add different seasonings or
other ingredients to traditional
recipes. The Beef with Broccoli
is actually a creation of her
husband’s and is especially deli-
cious as well as easy to prepare.
The Carrot Cake makes a deli-
cious but not too heavy dessert
or is perfect for a snack. Spiced
Pickled Beets are a favorite of
family and friends and are great
to have on hand since they add a
special touch to dinner when
friends drop in. The Apple Relish
is just as delicious as it sounds
and is a delicious side dish to
serve with roast pork or roast
veal.
Barbara has an herb garden
which the family uses in prepar-
ing various foods.
The Meads enjoy doing things
together as a family but Barbara
also likes to read and raises
beautiful African violets. She is
also a member of the Dallas
School District Vocational Advis-
ory Committee.
With so many vegetables now
available in home gardens or in
the produce sections of markets,
the recipes shared by Barbara
Mead in this week’s Dallas Post
Cookbook column are not only
tasty, and easy to prepare but
very timely.
CARROT CAKE
134 c. sugar .
1% c. vegetable oil
Picking squash
Dallas Post/Charlot M. Denmon
with Broccoli.
2 ¢. cake or whole wheat flour
2 t. baking soda
2 t. salt
2 t. cinnamon
4 well-beaten eggs
1 t. vanilla
3 c. grated carrots
1 ¢. chopped walnuts
Mix together sugar and oil
until thoroughly blended, sift
together flour, baking soda, salt
and cinnamon and add to oil and
sugar mixture; then ‘add eggs,
vanilla, grated carrots and
chopped walnuts to the batter.
Pour batter into greased cake
pan and bake in 350 degree oven
for 35 to 40 minutes.
Topping:
3 T. melted butter
1 ¢. brown sugar
5 ¢. chopped nuts
1 c. coconut
Add enough milk to the above
ingredients and blend until
smooth. When cake is cooled,
spread topping on cake and broil
until slightly crisp. Watch care-
fully so it does not burn.
STIR-FRIED BEEF
WITH BROCCOLI
1 Ib. flank or chuck steak
Slice meat across grain, at an
angle, into thin pieces. Marinate
for 30 minutes.
Marinade:
1 t. dry sherry
15 t. baking soda
1 t. cornstarch
1 T. sesame oil
Vy t. sugar
Mix ingredients together and
pour over meat.
5 1b. broccoli
Cut each flower into 2 or 3
lengthwise pieces
Seasoning Sauce:
2 T. cornstarch
1, c. water
V4 c. chicken broth
1 t. soy sauce
1t. salt
Ys t. pepper
Mix the, above ingredients
together and set aside. Heat 6
tablespoons oil over high heat for
one minute. Stir-fry marinated
meat until lightly browned,
remove from pan and drain well.
Add 2 tablespoons oil to the same
pan, add Ys t. crushed garlic and
cook for Y» minute. Add broccoli
and stir-fry for 5 minutes. Add
seasoning sauce, stir fry until
sauce thickens slightly. Return
cooked beef, add small can well-
drained chopped mushrooms,
mix well, heat for one minute.
Serve over rice.
SPICED PICKLED BEETS
VY, peck red beets
1 c. sugar
1 c. water
1 c. white vinegar
6 T. pickling spices (tied in small
spice bag)
Cook beets until tender and
skins slip off easily. Cut into
desired shape or, if small, leave
whole. Mix sugar, water, vinegar
and spices in sauce pan, place
over heat and bring to boil then
simmer for 10 minutes. Pack
beets in prepared canning jars,
fill with brine, add 2-3 whole
cloves to each jar. Wipe tops of
jars clean, seal and process 15
minutes in a boiling water bath.
APPLE RELISH
15 large apples, peeled and cubed
1 1b. brown sugar
1 c. white raisins
1» c. chopped walnuts
5 c. red wine vinegar
1 t. cinnamon
Vs t. nutmeg
5 t. allspice
In large pan, place apples,
peeled and cubed, brown sugar,
raisins, chopped walnuts, wine
vinegar, cinnamon, nutmeg and
allspice. Blend and bring ingredi-
ents to a boil for three minutes.
Stir constantly, then remove
from heat. Add and mix well one
pouch liquid pectin (Certo). Pack
jars. Process in a hot water bath
canner for 15 minutes. Remove
jars from water and cool. A nice
accompaniment for roast pork or
veal.
LARRY AND MONNIE
HELMANN of Dallas, daughter
Jackie and her friend Helena
Hutsko of Shavertown spent last
week in Nova Scotia. A highlight of
the trip was going out in the ocean
for a couple days on a ‘“‘whale
watch.” The anticipation of
watching for whales was exciting
just thinking about it. I can’t wait to
hear if they saw any. a
-0-
DAN AND
GAIL KISTLER
and sons David
and Kevin of
Shavertown spent
several days last
week enjoying
the beach at
Wildwood; New
Jersey.
-0- HILLARD
AN ATLANTIC CITY TRIP is
planned for Saturday, September 6.
The destination point is the Claridge
Casino.
The bus will leave at 6:30 a.m.
from the Lehman-Jackson
Elementary School on Market
Street in Lehman. You will arrive at
Claridge by 10 a.m. and receive $8
in coin and $5 in deferred voucher
and the cost is only $21 to start.
You will leave Atlantic City at 6
p.m. and arrive back in Lehman by
about 9:30 p.m. Interested? Hurry
and send your check for $21 to
Charlene Cook, Box 22, Lehman,
Pa. 18627 by Tuesday, August 26.
For any other information, call 675-
5700.
-0-
CONGRATULATIONS, BRIAN
KISTLER! Brian, the son of Mr.
and Mrs. Dan Kistler of Midway
Manor, Shavertown, has been
awarded a scholarship from
Harbison-Walker at Pennsylvania
State University, State College, for
the academic year 1986-87.
Brian is returning to Penn State
as a senior majoring in Ceramic
Science and Engineering.
He is employed at Stapinski’s
Pharmacy in Dallas during the
summer and on all breaks.
Congratulations, Brian, we all knew
you were ‘‘a cut above average.”
-0-
NICK AND CATHY WALTOS,
Haddonfield Hills, Dallas, spent last
week vacationing at Cape Cod.
The Waltos drove and they toured
as they went, stopping in New York
visiting the Roosevelt Mansion
among other places of interest.
A favorite place was Sturbridge,
Mass. That was great, I’m sure! It
has so much of interest to see, they
still use oxen on their farms and the
original buildings still stand in
Sturbridge Village.
-0-
GET WELL WISHES go to Mrs.
Arline Updyke who had cataract
surgery done last Wednesday.
Mrs. Updyke is such a darling
person, we all wish her a speedy
Bazaar slated
The following recipe was inad-
vertently omitted from last week’s
(issue of The Dallas Post.
HONEY BARBECUE
CHICKEN
-1 31/2 Ibs. cut-up chicken
1/2 t. salt
2 T. butter or margarin
1 clove garlic, crushed
1 onion, chopped
3 T. each soy sauce, honey, lime
juice
1 T. dry mustard
1 pineapple
3 bananas, firm
1/4 ¢. rum, optional
Light barbecue coals and let burn
to even heat. Place chicken pieces
on baking sheet, sprinkle with salt
and bake at 350 degrees for 30
minutes. Melt butter, add garlic and
onion and saute for two minutes or
until onion is soft. Add honey, soy
sauce, lime juice and mustard.
Brush chicken with basting sauce,
place over hot coals and grill until
chicken is cooked thoroughly and
glazed. Cover for 10 minutes, brush
with sauce again and turn chicken
to prevent burning. During final five
minutes, add pineapple, cut in cubes
and bananas to grill and heat
through. Arrange chicken and fruit
on platter. If rum is used, heat until
warm, light and pour over chicken
and fruit at table.
When it comes to cooking chicken,
no state has a monopoly on prize-
winning recipes.
Contestants from every part of
the nation have walked away with
top honors in the National Chicken
Cooking Contest since 1971 when the
first $10,000 prize was captured by
the Arkansas entry. Only Delaware
can claim two national chicken
cooking champions. Finalists from
that state won the competition in
1972 and again 1973.
2
Health Fair set
Dallas-Lehman.
ture.
Mother-To-Be Health Services.
recovery.
Welcome
The recent arrival of the newest
member of your household is the
perfect time to arrange for a WEL-
COME WAGON call.
I'm your WELCOME WAGON rep-
resentative and my basket is full of
free gifts for the family. Plus lots of
helpful information on the special
world of babies.
Call now and let's celebrate your
i baby.
675-2070
Heiomelgn
Memorial Hospital.
Pick Your O
West Auburn, PA
& Fri. 83 am - 7 pm
Sat. 8 am - 5 pm
‘located 2%; miles off Rt. 267
11 miles from Meshoppen
Phone (717) 869-1166
RT. 309
675-4013
-0-
KAREN BANKS, Dallas, is
spending this week vacationing at
Virginia Beach with her brother and
friends.
Karen will be leaving for Penn
State University, main campus,
where she will be a junior. Karen
also works at Stapinski’s during the
summer and during college breaks.
-0-
REMEMBER CARL AND ROBIN
BROBST? They used to live on
Lehigh Street in Shavertown and
had four beautiful kids. Now they
are four bood-looking young guys.
The Brobsts now reside in Vero
Beach, Florida. Their four children
were in our area visiting for three
weeks with Grandma Zosh in the
Harveys Lake area.
Robin is now a deputy sheriff in
Florida, beating out 13 men in her
testing scores. Way to go, Robin!
Carl is a supervisor in the
construction business and all are
well and really enjoy living in
Florida.
It was also great to see Grandma
Zosh, a lady we all love. She’s their
real Grandma, but a Grandma to
everyone.
-0-
DR. EVAN AND CAROL
THOMAS and family of Sutton Hills,
Shavertown, spent last Wednesday
enjoying the beautiful sights right
here at home.
Picnic lunch packed and all the
kids in the car, the Thomas family-
drove to Rickett’s Glen for the day.
Hiking, fishing, swimming and
walking the falls, all with a picnie
at beautiful Rickett’s Glen.
More of us should enjoy the
natural beauty we have right here
in Luzerne County.
-0-
THANKS SO MUCH to the Chase
family for stopping in to see me
again this week and clarifying a
very important point we couldn’t
get together on last week.
The Chases recently moved to
Sweet Valley from New Jersey and
came to tell me they are new
residents. However, as I explained
last week, in their excitement, they
failed to tell me their last name.
Fortunately, they returned this
week and cleared up that point.
Thanks again and welcome again!
-0-
UNTIL NEXT WEEK, if you're
going on vacation - ENJOY!
(Jean Hillard, a Back Mountain
resident, is a columnist for The
Dallas Post. Her column appears
weekly.)
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