\
By CHARLOT M. DENMON
Staff Correspondent
Increased interest in physical fit-
ness in today’s world has made
many persons aware of proper diet,
including counting calories, using
less salt and spices and carbohy-
drates and avoiding high cholesterol
foods.
Many Back Mountain homemak-
ers have been reducing the amount
of red meats they serve to their
families and serving more chicken
or fish. Chicken, one of the house-
wife’s best friends when preparing
meals, can be as simple or as
complicated as the budget, time and
creativity permits. It is also low in
cholesterol and calories. Millions of
persons throughout the world enjoy
fish, which like chicken, can be
prepared as a simple light lunch or
prepared in such a way that it can
be served as a delicious gourmet
entree.
Both chicken and fish are excel-
lent sources of protein and can be
prepared in so many ways they can
bring more variety to meals and
make people sit up and take notice.
The recipes shared with The
Dallas Post readers this week are
easy and inexpensive, but equally
delicious. Most take very little time
to prepare and are ideal for serving
to family or for a festive occasion.
The Fish Provencal is made of
bite size pieces of haddock sim-
mered in a vegetable sauce and is
best served over toast. Haddock
Fillets in a tangy marinade, served
with steamed fresh broccoli and
tiny, new potatoes cooked unpeeled
and a light lemon fluff for dessert,
will bring compliments from your
guests.
Chicken a la Orange with Mint
gives an entirely different flavor to
the ordinary chicken. Acadian
Chicken is a new creation and turns
poultry from the lowly barnyard
bird into an exotic entree especially
if served with asparagus, hot rolls,
and strawberry sorbet or fresh
strawberry pie. Chicken Lasagna is
economic but deceivingly rich
although low fat mozzarella and
ricotta cheese can be used to reduce
calories and cholesterol.
FISH PROVENCAL
1% Ibs. haddock fillets
2 onions, sliced thin
1 stalk celery, chopped fine
1 c. peas, frozen or fresh
2 tomatoes, sliced
1 bay leaf
1 clove garlic, minced
Yy c. fresh dill
Y4 c. margarine
Ys t. pepper
Y, ¢. dry white wine+
2 c. milk+
4 slices bread, toasted
Cut fish into one and half inch
pieces, saute onions and celery in
margarine until tender but crisp.
Put fish and remaining ingredients
except milk (may substitute half
and half) and dill into saucepan.
Cover and bring to boil. Reduce
heat and simmer for 10 minutes.
Heat milk to scalding, add to cooked
fish mixture and stir until blended.
Serve while hot with toasted bread
(preferably French or Italian). Gar-
nish with parsley if desired.
+Water may be used instead of
wine.
TANGY MARINATED
FISH FILLETS
1% Ibs. haddock fish fillets
2 t. red wine vinegar
1 clove garlic, minced
% t. dry mustard
V4 t. paprika
4 t. oregano
Dash cayenne pepper
4 c. salad oil
Ys c. margarine
2 T. chopped parsley
Wipe fish on both sides with damp
cloth and place in single layer in a
shallow baking dish. In a bowl, stir
together vinegar, garlic, mustard,
paprika, oregano and pepper. Beat
in oil gradually until well blended.
Pour marinade over the fish, cover
and refrigerate for 30 minutes.
Brush broiler pan rack with oil and
place in oven while it preheats for
five minutes on “broil.” Remove
fish from dish, keeping marinade.
Place fish on rack, brush top and
sides with marinade. Broil without
turning until lightly browned on top,
six to eight minutes. Add margarine
and parsley to marinade in a small
pan. Place over medium heat until
hot and bubbling, three to five
minutes. Serve at once, pouring
some of the sauce over each serv-
ing.
ORANGE-MINT CHICKEN
3 Ibs. cut-up chicken
2 oranges
Y c. flour
% t. paprika
Vy c. salad oil
1 c. chicken broth
3 stalks fresh mint or 2 t. dried mint
Wash and dry chicken pieces
(may use chicken breasts or breasts
and legs). Grate rind of one orange
and squeeze juice from same
orange over chicken. Slice think the
second orange and set aside. Mix
flour and paprika (teaspoon salt, if
desired), and roll chicken pieces in
flour mixture. Heat oil in heavy
pan, brown chicken on both sides in
the oil. Remove and place in 13x9
dish or pan leaving space between
pieces. Sprinkle chicken with grated
orange rind andpour broth around
chicken in the pan. Top with sliced
(Following are cafeteria menus
for area school districts for the
following week: )
WEST SIDE TECH
Oct. 8 - 14
Breakfast
WEDNESDAY - Ham and French
toast-butter-syrup, orange juice,
milk or cereal, pastry, juice, milk.
THURSDAY - Variety of cereal,
banana, pastry, milk.
FRIDAY - Assorted cereal, chilled
juice, prune bread-cream cheese,
milk.
MONDAY - In service.
TUESDAY - Cereal assortment,
chilled fruit juice, cup cake, milk.
Lunch
WEDNESDAY - Oval spice-cheese
on soft bun, lettuce-tomato, vegeta-
ble soup-crackers, chips, brownies,
milk.
THURSDAY - Pork bar-b-que on
seeded bun, French fries, chilled
pineapple, orange creamsicle cake,
milk.
FRIDAY - French bread pizza,
tossed salad, choice of dressing,
apple fig oatmeal bars, milk.
MONDAY - In service.
TUESDAY - Deluxe hamburger,
lettuce-tomato-cheese, assorted con-
diments, PA grown apples, oatmeal
cookies, milk.
GATE OF HEAVEN SCHOOL
Oct. 8 - 14
WEDNESDAY - Tacos, pears,
cake, milk.
THURSDAY - Hot dogs, baked
beans, fruit cocktail, scooter pie,
milk.
FRIDAY - Shrimp shapes, French
fries, green beans, peaches, cookies,
milk. :
MONDAY - School closed.
TUESDAY - Spiced ham sand-
wich, onion rolls, potato rounds,
applesauce, cookies, milk.
DALLAS SCHOOLS
Oct. 8-14
WEDNESDAY - Spicy, hot chili
con carne, fresh bread-butter or
The Most Famous Basket
in the World®
“
grilled cheese sandwich w-celery
stick, snappy green beans, choice of
milk or juice. Bonus: Ice cream
treat.
THURSDAY - Italian. style veal
parmesan w-side of spaghetti or hot
dog on roll w-meat sauce (optional),
tossed salad w-dressing, fresh apple
wedge, choice of milk or juice.
FRIDAY - Fillet of fish sandwich
w-tartar sauce or wimpie on roll,
oven baked French fries, chilled
cling peaches, choice of milk or
juice.
MONDAY -
Teacher in-service.
TUESDAY - Meatball hoagie on
fresh bun or grilledc cheese w-ham
sandwich, potato chips, corn ker-
nals, chilled pears in juice, choice of
milk or juice. Buy a lunch - receive
a bookmark.
LAKE-LEHMAN SCHOOLS
Oct. 13-17
MONDAY - Early dismissal.
Cheeseburger on bun, potato puffs,
baked beans, pears, milk.
TUESDAY - Deli hoagie, pickle
chips, chicken noodle soup-saltines,
peaches, milk.
WEDNESDAY - National School
Lunch: Hispanic menu, Tacos, Mex-
icali corn, orange wedges, Calypso
cookie, milk.
School closed.
® Pregnancy Terminations to 14 weeks
® Confidential Counseling
® One Visit
Office of
Betty McDonald
OWNER
ea
IMPORTED CLOTHES — JEWELRY — ACCESSORIES
9 W. Northampton St.
(corner S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone: (717)825-2024
THURSDAY - World Food Day:
Salisbury steak, mashed potatoes w-
gravy, broccoli, roll-butter, ice
cream, milk.
FRIDAY - National School Lunch:
British menu: Fish & chips, Picad-
illy slaw, scones and honey, English
trifle, milk.
oni Kitchens
and, “Paths.
"WE'RE THE PEOPLE WHO
CARE ABOUT YOU AND YOUR HOME"
. Featuring
2A Kraft Maid
Kitchen & Bath Cabinetry
* Don't forget our
complete line of
goods and services
° Free estimate & layout
HOURS: Closed — Mon.
Open Tues.-Fri. 9 9; ns iy p.m.
Sat. 9 a.m.
Rt. 309 a ii
Cross-Country Restaurant
(717) 836-6801
Wedgewood
J oisley
Stratton y) England
iL
Cameos
Rings-Pins
Brooches-Pendants
Osfar ROTH
Jeweler
Memorial Hwy, Dallas
675-2623
orange and mint. Bake uncovered at
375 degrees for 40 minutes or until
chicken is tender and juices are
clear when chicken is pierced.
ACADIAN CHICKEN
4 chicken breasts, skinned
2% t. salt, optional
Ys t. pepper
4 T. margarine
3 chicken bouillon cubes
3 c. boiling water
2 T. lemon juice
1 t.-dried onion flakes
1 Ib. carrots, peeled, sliced thin
1 3-0z. pkg. cream cheese
1 c. sour cream
2 T. green onion, chopped fine
3 T. green pepper, chopped fine
2 t. sliced pimiento
% t. Worcestershire sauce
Ys t. hot pepper sauce
Sprinkle chicken on both sides
with black pepper and salt (if used).
In large heavy pan cook chicken
breasts in melted margarine over
medium heat until golden brown on
both sides. Remove and place in
shallow baking pan. In saucepan,
dissolve bouillon cubes in boiling
water, pour half over chicken.
Sprinkle with lemon juice and onion
flakes. Cover with foil, bake one
hour or until chicken is tender. To
remaining bouillon add carrots and
cover. Simmer 10 to 15 minutes or
until tender. Drain and add remain-
ing ingredients, heat through.
Remove chicken to serving platter,
add carrot mixture to juice in pan,
mixing well. Pour over chicken and
serve.
CHICKEN LASAGNA
10 lasagna noodles, cooked
2 ¢. diced, cooked chicken
2 T. margarine
1 med. onin, chopped
1/3 1b. mushrooms, sliced
1 16-0z. can tomatoes
% t. each basil & oregano
1/3 t. pepper
3 T. margarine
3 T. flour
Dallas Post/Charlot M. Denmon
1 10-0z. can chicken broth
% c. half and half
1 c. shredded mozzarella cheese
Y c¢. ricotta cheese
Melt butter in skillet, saute onions
until transparent. Add mushrooms,
basil, oregano, pepper. Cook for a
few minutes. Blend tomatoes in
blender add to mushrooms. Simmer
while making cream sauce, adding
more tomatoes if needed. Stir in
chicken. Melt margarine in sauce-
pan, stir in flour, cooking and stir-
ring for two or three minutes. Add
broth, stirring until thickened; stir
in half and half over low heat.
Spoon small amount of cream sauce
in baking pan. Place two cooked
noodles in baking dish, add one
third of chicken mixture and one
third cream sauce. Sprinkle each
layer with cheese. Repeat with noo-
dles, meat and sauce and cheeses
until filled. Sprinkle top with Par-
mesan cheese and bake at 350
degrees for 20-25 minutes.
The Speech Therapy Department
at Nesbitt Memorial Hospital is
screenings during the month of
October.
Screenings must be scheduled by
appointment through the Speech
Therapy Department. Appointments
can be made MOnday through
Friday from 9 a.m. to 11 a.m. by
calling 288-1411, Extension 4901. By
special arrangement, screenings
can also be conducted in your home
or at the Nesbitt Outpatient Satel-
Golden Delicious,
Shop.
Lehman-Dallas.
(J 96 TOR WL EY 1 OL
* 2 LOCATIONS *
: HAL'S
ESM.
SWEEPER SHOP 1
Most Brands. . .
Small Appliances, Lamps,
Sweepers, Tools, Trains, Etc.
*Reasonable Rates, Fast,
Guaranteed Service
Complete Repair Depé.
30 Years Experience*
o NEW FALL HOURS °
13 E. Center St.,
Sheree 696-3395
Mon. & Fri. 9:30-5, Wed 1-5
&
283 Wyoming Ave.,
Kingston 283-1671
Tues. & Thurs. 9:30-5, Sat. 9:30-1:30
EE ACLIP & SAVE THIS ADU ERE
ted
Quality Care
For Your .
Creative
Perming, advanced co oring and
Highlig ting Techniques, Custom
Conditioning treatments
Skin — Firming, relaxing facials,
Waxing for unwanted body hair.
Artistically applied make-up
Nails — Nail treatments,
Manicures, Sculptured nail and
nail tips
by Friendly, Highly Trained
Professional Cosmetologists
283-0060 735-7908
28 Lake St., Dallas Hickory Corners Shoppes, Carverton Rd., Trucksville
675-4222 ; 696-2818
Unsurpassed for Quality, Service and Satisfaction .
Call or Come in Today For
VISA Your FREE CONSULTATION 2
© Mary Taylor's 1986 ]
ptm
EAA