By CHARLOT M. DENMON
Staff correspondent
For most of our readers, Labor
Day marks the end of informal,
outdoor cooking with barbecued
meals, picnics and one-day trips.
Vacations have come to an end,
the children are back in school and,
in many homes, both mother and
dad are off to work. No one remains
at home to prepare time-consuming
evening meals and the homemaker
is. forever wondering what to pre-
pare for dinner.
This transitional time from Ilei-
sure living to back-to-work is the
time for the delight of every cook —
the casserole — a one-pot meal. The
casserole may be made in advance,
refrigerated and heated quickly and
served with the appropriate accom-
paniments can be a gourmet meal
to be served easily to any number of
people.
Those are the type recipes we
share with Dallas Post readers this
week’s cookbook column-one-pot
meals, nutritious, money-saving,
quick and tasty and most of them
able to be prepared in advance.
The 5-Hour Company Beef Stew is
a hearty and unique stew that
improves with standing. It may be
cooked a day in advance and
reheated at serving time. The
important point to remember is not
to stir the stew while baking. Served
with a green salad, crisp celery
sticks, crusty Italian bread with
sherbet or Sorbet for dessert it is a
hearty and gourmet dinner.
Ground Turkey Chili not only may
be prepared in advance but may be
made in large quantities and left-
overs be frozen for another meal.
Ground turkey, fresh or frozen, is
available at several local markets
but many people do not use it
because they do not know many
ways to use it. This spicy turkey
chili, with a floavor half Italian,
half Mexican, makes a delicious
Fall evening dinner. Serve it to
family or friends with thick slices of
dark rye or pumpernickel bread,
butter, salad, and apple with cheese
for dessert. !
Ground Beef and Macaroni is just
what the homemaker needs on
super-busy days. Like the other
recipes, it may be made ahead or, if
you keep the ingredients on hand,
preparation time takes only 30 min-
utes. Add a tossed salad and hot
rolls and you have a quick, nutri-
tious and tasty dinner.
Chopstick Tuna is a quick-to-make
casserole, which may be made in
advance, covered and refrigerated
for heating later in the oven. It is
best served with spinach salad, and
rice prepared according to your
taste. Creamy Chicken and Green
Beans take about 25-30 minutes to
prepare and only 15-20 minutes
cooking time. It is good served with
July.
ment.
their vitamin C content.
soluble vitamins like B and C.
vitamins.
retention.
kitchen ranges.
September 7
Tuesday, September 2
4-9pm.
entries
Wednesday, September 3
8 a.m. - noon
4:00 p.m.
5:30 p.m.
Saive
6-7 p.m.
8:00 p.m.
10:00 p.m.
a citrus fruit salad and hot breads
or dinner rolls. Add dessert and it
makes a one-pot dinner for friends
as family.
GROUND TURKEY CHILI
1 1b. ground turkey
2 T. butter or margarine
1 garlic clove, minced
1 1g. onion, chopped fine
1 t. each salt, dried basil, chili
powder
Y, t. dried thyme
> t. oregano
Ys t. black pepper
1 16-0z. can stewed tomatoes
1 16-0z. can Italian kidney beans or
red kidney beans
Parmesan cheese
Thaw turkey if frozen. Heat butter
or margarine in large saucepan or
casserole, add garlic to butter and
saute for 30 seconds. Add onion and
cook over medium to high heat until
onion begins to brown, add turkey
and cook about five minutes, stir-
ring until turkey is no longer pink.
Add salt, basil, chili powder, thyme,
oregano and black pepper stirring
well, then add tomatoes and beans
undrained. Simmer 10 to 15 minutes
and serve hot with Parmesan
cheese on each serving.
CREAMY CHICKEN & GREEN
BEANS
3 chicken breasts, split in halves
Y,; t. thyme leaves
1 sm. onion, chopped fine
1 c. water
1 lb. green beans, cut in 1-11,”
lengths
6 oz. mushrooms, sliced
4 c. butter or margarine
2 T. flour
1 t. mustard
> t. salt, optional
dash ground nutmeg & white pepper
1 c. half & half
4 ¢. Parmesan cheese
Place chicken breasts in large
frypan, sprinkle with thyme and
onion, add water. Bring to boiling,
reduce heat. Cover, simmer until
just tender, about 10 minutes.
Remove chicken, reserve liquid.
Remove and discard bones and skin
and cut meat into bite-sized pieces.
Meanwhile, cook beans in boiling
water about eight minutes, drain
and spread in a two and a half quart
buttered baking dish. Cook mush-
rooms in heated butter over moder-
ate heat until lightly browned. Mix
in flour, mustard, salt if used,
nutmeg and white pepper and let
cook until bubbly. Remove from
heat, gradually stir in half and half
and half cup of reserved chicken
liquid. Return to heat and cook,
stirring until thickened. Fold in
chicken, spoon over mixture and
springle with cheese. Broil about six
inches below heat until sauce is
lightly browned three to five min-
utes. Serve at once.
CHOPSTICK TUNA
1-6%» oz. can chunked tuna
1 can cream of mushroom soup,
undiluted
1; c. water
1 10-0z. pkg. frozen green beans
1 3-0z. can chow mein noodles
1 diced tomato
!» ¢. chopped celery
1; c. sliced green onions
Drain and flake tuna and place in
mixing bowl. Blend soup and water,
add to tuna, then add frozen peas,
unthawed, cup of noodles, tomato,
celery and green onions. Toss to
mix lightly. Turn mixture into but-
tered casserole dish, top with
remaining noodles. If desired, cover
and refrigerate to bake later or
bake at once in 375 degree oven for
25-30 minutes or until heated
through. May be garnished with
cashew nuts, if desired. Serve hot.
GROUND BEEF & MACARONI
MEDLEY
1 1b. lean ground beef
1 T. butter or margarine
1 sm. onion, minced
11g. can tomatoes with juice
1» ¢. uncooked elbow macaroni
1 10-0z. pkg. frozen mixed vegeta-
bles
1t. salt
1, t. dried oregano
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Salomon Epstein, M.D.
2548 Vestal Parkway, East Vestal
607-770-9011
Thursday, September 4
9 a.m. - noon
open class
1:00 p.m.
2:00 p.m.
judging.
6:00 p.m.
6:00 p.m.
7:00 p.m.
8-11 p.m.
9:00 p.m.
5.00.
a
Friday, September 5
4:00 p.m.
5:00 p.m
00 p.m
15
5
6:15 p.m
7-11 pm.
8 - midnight
Saturday, September 6
8 - midnight
5 t. dried basil
13 t. pepper
grated Parmesan cheese
Crumble ground beef into large
frypan with butter or margarine.
Cook over high heat stirring until
meat is no longer pink. Add onion
and turn heat to low. Add tomatoes
with juice and macaroni. Blend
well. Heat until mixture simmers,
add mixed vegetables, cover and
cook until vegetables are done and
macaroni is tender, about 20 min-
utes. Sprinkle with salt if desired,
pepper, oregano and basil. Sprinkle
with Parmesan cheese or serve
grated cheese to spoon over individ-
ual servings. If desired, garnish
with black and green olives. Serves
four.
5-HOUR COMPANY BEEF STEW
2 1b. chuck beef cubes
1 Ib. can tomatoes
1!» frozen stew vegetables
1 sm. can water chestnuts, drained
and sliced
1 T. sugar
3 T. tapioca
1T. salt
1; t. pepper
1; c. dry red wine or water
Combine all ingredients in large
casserole. Blend and bake in 250
degree oven forfive hours without
stirring. Serve while hot with green
salad, crisp celery sticks, crusty
Italian bread, sherbet or fruit ice
servings.
ue Kitchens
Paths
"WE'RE THE PEOPLE WHO
CARE ABOUT YOU AND YOUR HOME"
Featuring
Kraft Maid
Kitchen & Bath Cabinetry
* Don't forget our
complete line of
goods and services
° Free estimate & leyout
HOURS: Closed — Mon.
Open Tues.-Fri. 9 a.m. - 4 p.m.
Sat. 9 a.m. - 12 p.m.
Rt. 309 Across
Cross-Country Restaurant
(717) 836-0001
Sunday, September 7
10:00 a.m
11am. -
2:00 p.m
1pm.
2:30 - 6:30
3:00 p.m
5:00 p.m
6:00 p.m
7:00 p.m
7:30 - 10:30 p.m
8:00 p.m
8:30 p.m
Routine
8:45 pm
9:00 p.m
ANE Co
1¢ %,
Appearing Sept. 3 ¢ 8 to 10 P.M.
GATE ADMISSION $3.00
10:00 a.m. OPEN Western HORSE SHOW- show ring
sponsored by Luzerne County 4-H clubs
POLKA DYNAMITE Polka Band- 1st stage
BOBBY BAIRD'S Dixieland JAZZ Band-
(second stage)
Luzerne County Fair OPEN Horseshoe Pitching
Tournament - preliminaries
PAT WARD Magic Show
Luzerne County Fair Queen Contest
BUS SCHEDULE
Sept. 3 - Sept. 7
Noon - 4 p.m.
38:='m
Co-sponsored by Franklin First Federal
Savings and Loan Association
MAIN &
BENNETT
LUZERNE
1:45
3:45
5:45
6:45
8:45
CARVERTON
ROAD
TRUCKSYILLE
1:50
3:50
5:50
6:50
8:50
FAIR-
GROUNDS
2:30
4:30
6:30
7:30
9:30
PUBLIC
SQUARE
1:30
3:30
5:30
6:30
8:30
KINGSTON
CORNERS
1:35
3:35
5:35
6:35
8:35
SHAVERTOWN
SHOP. CTR.
2:00
4:00
6:00
7:00
9:00
DALLAS
SHP. CTR,
2:10
4:10
6:10
7:10
9:10
3:00 p.m
430-5p.m
5:00 pm.
FAIR HOURS
WED. through FRI. 3 to 11 P.M. |
SAT. & SUN. 9:00 A.M. to Midnight
Main prizes donated by United Penn Bank,
Flowers donated by Reese Florist, Tunkhannock.
The departure time from the Fairgrounds are as follows:
2:30 - 4:30 - 6:30 - 7:00 - 7:30 - 8:30 - 9:30 - 11:00
Bus Fare $1.00 Adm. $3.00 Wed., $2.00 Thurs. - Sun.
5:00 p.m £.P.G.A. Gymkhene Horse Show- sponsored
by the Luzerne County 4-H clubs
‘Clowning Around with PAT WARD - The
Magical Clown
Northeastern PA RIP CORDS- Skydivers
STARPATH (second stage)
ADMISSION
Thursday thru Sunday $2.00
Parking $1.00 Bus Fare $1.00
5:30 p.m
7:00 p.m.
7-11 pm.