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. Northampton St.
Wilkes-Barre, Pa. 18701
Phone: (717)825-2024
Zu
THROUGH
SATURDAY
: KATYL'S TV
<=>
all Whirlpool
Laundry Products
on Sale!
Whirlpool
Automatic Washer
1939
® 11 Cycles/Options including 4 Automatic
Cycles ® HiTemp Washing Option © Energy-
Saving Air Dry Option ® Exclusive In-The-
Door Yew Basket © High-Side Racks ©
Black/Almond Panel Pack with color-
matching Lower Panel ® THERMALSONICE®
Sound Insulation © More.
Full Size Microwave Oven with Four
Auto Sensor Controls
The Panasonic NE-8070 is a full size microwave
oven that's so automatic, all you have to do is eat
the delicious results! Four Auto Sensor Controls,
COOK, FROZ-COOK, COOK-WARM, and
FROZ-COOK-WARM let. you program the oven
to defrost. cook and keep foods warm with the
touch of a single control! Eight Auto Programs
give you the flexibility to cook a wide variety of
foods quickly and easily Weight Defrost lets you
defrost meats. fish and poultry by weight settings
The Cook-A-Round Automatic Turntable con-
tinuously rotates foods as they cook for even
results. Three-Stage Memory allows you to pre-
set up to 3 separate commands in a row. Other
features include: MORE/LESS Doneness Con-
trols, Cyclic Defrost, Variable power levels (70-
700W). Auto Start, Stand/Timer, Multifunction
digital clock’color display. Auto-Count Up and
roomy 1.4 cubic foot interior
$349
Panasonic I;
Compact Microwave Oven with Auto
Reheat, Weight Defrost, Weight Cook and
Weight Froz-Cook
The Panasonic NE-5870 is a compact microwave
with the features you want and the size you need
Auto Reheat lets you reheat meats, casserole and
pastrys according to reheat settings — no more
guesswork! Weight Defrost lets. you defrost
meats, fish and poultry according to simple
weight settings. Weight Cook accurately cooks
meats and poultry by the pound. Weight Froz-
Cook lets you prepare frozen convenience foods
according to simple weight settings. COOK-A-
ROUND Automatic Turntable continuously
rotates foods as they cook for even, delicious
results. Other features include variable power
levels, three-stage memory to program in three
separate commands in a row, Cyclic Defrost,
Stand Timer, Multifunction Digital Clock/Read-
out and Auto Count-Up 9/88
199
354 E. NORTHAMPTON ST. MEMORIAL HIGHWAY
WILKES-BARRE SHAVERTOWN
: AND
829-7861 APPLIANCE 675-3608
Moa Fri. $8 ry. Mou. thru Thers. 85:30
Sat. 93 “We Service Fri. 84: Sat. 83