x Cookbook By CHARLOT M. DENMON Staff Correspondent Light frosts have tipped the area foliage with shades of gold, oranges and reds, and local gardeners are harvesting the last fruits of their gardens, eggplants, winter squash, corn and cauliflower. With the children returning to another school year, housewives are busy freezing and canning the fall vegetables and searching for new ways to prepare the surplus for family meals or for company dinners. Traveling through the Back Mountain area during the past week or 10 days and returning to fall and winter recreational activities, many of those I came in contact with were exchanging recipes — most of them economical, easy to prepare and just as tasty as they are nutritious. The Curried Vegetable Dish is hearty enough for a main entree when accompanied by a green salad, crusty French bread and a fruit dessert and for a vegetarian dish just substitute chopped walnuts for the bacon. The souffle-type Puffy Corn Pudding supplies necessary protein through the eggs and cheese and served with a marinated fresh vegetable salad, fresh rye bread and fresh fruit, it provides an adequate meal. The Lima Bean-Corn Pie provides a combina- tion of favorite vegetables as an entree for an evening meal. It can stand alone with a tomato salad and dessert or is delicious served with lamb chops and tossed salad. The Cauliflower Cheese Casserole, with some added cheese is an ideal vegetarian dish or is very tasty served with poultry, beef or pork. Butternut, acorn, hubbard or any of the winter squashes is good served as a festive holiday meal with sparkling burgundy or a hearty red wine, and roast chicken, turkey or duck, and wild rice. Southern Baked Eggplant is a simple but elegant, meatless favorite with today’s diners. It is usually served as the main dish but also makes an excellent vegetable to serve with meat, poultry or bread and rose or chablis wine. These are just a few of the creative recipes for corn, squash, cauliflower, eggplant or lima beans. Prepara- tion is easy and takes very little time and within the limits of most budgets. The Dallas Post readers will find them favorites of their families if they try them. CURRIED VEGETABLE CASSEROLE 2 c. lima beans, fresh or frozen 2 c. kernel corn, fresh or frozen 2 med. onions, diced 1 red or green pepper, diced "1 10%-0z. can cream mushroom soup c¢. water 1 c. sour cream 1-1% t. curry powder 1/3 c. seasoned bread crumbs 1 T. melted butter Cook baby lima beans and corn until done, drain, saving liquid to add as part of the half cup water to the soup. Combine onion, pepper, soup and water in a saucepan and heat through. Remove from heat, blend stir in lima beans and corn. Turn mixture into a 6-cup casserole. Combine bread crumbs with the melted “butter, stir in bacon bits and sprinkle over mixture. Bake uncovered at 350 degrees for 25 minutes or until omit the bacon bits and use chopped walnuts in the topping to serve as a vegetarian dish. PUFFY CORN PUDDING 2 T. margarine or butter 4 c. chopped green pepper 4 T. flour 1 c. milk or cream 1 t. dry mustard 3 eggs 1% c. half-and-half cream 1t. salad herbs t. salt, optional 1 ready-made 9”’ pie shell If using frozen vegetables let thaw. In a bowl combine lima beans, corn, cheese and onions mixing well. In a separate bowl, beat together the eggs, cream, salad herbs and salt, if used until well mixed. Pour over bean and corn mixture blending well. Spread evenly into prepared pie shell. Bake at 350 degrees for 30 to 35 minutes or until firm and lightly browned. : CAULIFLOWER CHEESE CASSEROLE 1 hd. cauliflower, approximately 1% Ib. 1 sm. red pepper, chopped 1 sm. green pepper, chopped 1 clove garlic, crushed 2 T. cornstarch 1% c. milk 3 T. butter or margarine 1t. salt Ys t. pepper 1 c. shredded sharp cheese 2 T. fine dry bread crumbs 1 T. melted margarine or butter Separate cauliflower “into flowerettes. Drop into boiling water, cook five minutes or until tender Crisp, drain. Arrange in a shallow 2-quart well buttered, baking dish. Heat tablespoon butter in frying pan, add red and green papper and garlic, saute for one and a half minutes and sprinkle over cauliflower. Mix cornstarch into milk, add two tablespoonsful butter to frying pan; stir in milk and cornstarch mixture, cook, stirring until thickened. Add salt, if desired, pepper and cheese, stir until cheese is blended in. Pour over vegetables. Bake at 350 degrees for 25 minutes or cover and refrigerate; bake for 35 minutes if chilled. SPICED WINTER SQUASH 4 c. cooked, pureed winter squash 1 t. salt Vs t. gr. coriander Ys t. gr. mace Vy t. gr. ginger 2 T. flour 2 T. melted margarine or butter Y» ¢. brown sugar, well packed Ys c. fine bread crumbs 3 T. melted margarine or butter Mix squash with seasonings and flour. Turn into a buttered shallow casserole. Drizzle with two table- spoonsful melted butter, sprinkle evenly with brown sugar. Mix the bread crumbs with three tablespoonsful melted butter and sprinkle over squash. Bake at 325 degrees for 30 minutes or until crumbs are golden brown and sugar melted. SOUTHERN BAKED EGGPLANT 1-1% 1b. eggplant 1/3 ¢. margarine or butter 1 ¢. milk or cream 19, t. salt Is t. pepper 3 c. pecan halves Paprika + Walnuts may be substituted for pecans Wash eggplant, do not peel. Remove stem cap and cut a thin slice off each end. Cut into quarter inch cross wise slices. Brown lightly on both sides in-a little butter. Add butter as needed. Place in shallow baking dish which will hold slices in single layer. Cover with milk or cream, sprinkle with salt, if desired, pepper, nuts and paprika. Bake at 300 degrees for one hour. tender. Stir in flour, then slowly add milk or cream whisking and cooking until mixture is thick. Stir in mustard, salt if used and cheese. Add corn and egg yolks, stir to blend and set aside. Whisk egg whites until stiff but not dry. Fold in corn-cheese mixture until almost completely blended. Pour into buttered casserole or souffle dish. Bake at 350 degrees for 40 minutes or until golden brown and puffy. Serve 1, t. salt, optional 1 c. shredded sharp cheese 10-12 oz. whole kernel corn 3 eggs, separated immediately. Wyoming Valley Oratorio Society, the region’s/ longest-established organization for the performance of classical choral works, began its new season with rehearsals starting September 23. Under the direction of the Orato- rio Society’s newly appointed music director, Russell Meyer, the chorus meets each Tuesday at 8 p.m. in the chorus room of St. Stephen’s Epis- copal Church, 35 S. Franklin St., Wilkes-Barre. ‘The chorus will be rehearsing for the Sunday, Dec. 7 performance of two works never p-erformed in the region: the ‘‘Harmoniemesse’’ (1802), the last major work written seppe Verdi. Although no audition is required, members must possess the ability to read music; previous choral singing experi3ence is also advantageous. There is no member- ship fee and choral music is pro- vided by the Society. Meyer was named music director of the Oratorio Society after serving as interim director for last year’s critically acclaimed performance of George Frederick Handel’s “Samson.”” A resident of Wilkes- Barre, he is also music director and conductor of the Wilkes-Barre Ballet Theater Orchestra and the Bridgeton Symphony in New Jersey. and, Paths “WE'RE THE PEOPLE WHO CARE ABOUT YOU AND YOUR HOME" Featuring Kitchen & Bath Cabinetry * Don't forget our complete line of goods and services °* Free estimate & layout HOURS: Closed — Mon. Open Tues.-Fri. 9 a.m. - 4 p.m. Sat. 9 a.m. - 12 p.m. Rt. 309 Across Som Cross-Country Restaurant (717) 836-6801 by the great Classical Era com- poser Franz Josef Haydn, and the “Slavonic Mass” (1926), of Slovak composer Leos Janacek, known for his operas “The Cunning Little Vixen” and ‘‘Jenufa.”’ The 75- member chorus will be performing with the 50-piece Wyoming Valley Oratorio Society Orchestra. New members are invited to join . Oratorio Society for its 1986-87 ) season, which in addition to Decem- ber’s performance will include, on April 5, the ‘“Requiem’ of Guiu- phone 825-5986. ® One Visit West Auburn Rt. 267 From Meshoppen Rt. 367 From Laceyville or Lawton Open Sunday 1 P.M.-6 P.M. The Most Famous Basket in the World® THIS IS A Wen igon COMMUNITY Let us welcome you! Phone 675-2070 In abundance PIRI AY Dal Farm tour is slated Luzerne County Conservation Dis- trict will sponsor its annual Farm Tour on Saturday, Oct. 4 from 9 a.m. to 3:30 p.m. The tour will visit a variety of local “farms” in the northeastern section of Luzerne County including Centermoreland, Chase, Dallas and Orange. The program includes stops at Spencer’s Orchard; Manzoni’s dairy operation; Perry’s Apiary; Gay’s Christmas Tree Farm and Dymond’s Farm Market. An old-fashioned homemade lunch will be served at Centermoreland United Methodist Church. Dr. Gerald Reisinger, a naturopath and owner of Fundito Natural Life Styles, will speak about his experi- ences and “family farming”. The Farm Tour is planned yearly to introduce the community to the county’s farming enterprises. It is co-sponsored by County Extension Services and the U.S.D.A. Agricul- tural Stabilization and Conservation Service. Buses will leave from the Ag- Service Center at 71 North Market Street, Nanticoke. Cost of the tour, which includes lunch is $6.00. 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 baby. 675-2070 Wetame Hin Betty McDonald OWNER (corner S. Franklin St.) IMPORTED CLOTHES — JEWELRY — ACCESSORIES 9 W. 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