a PA
People
MOVITZ,
Trucksville.
THOMAS JONATHAN LESKI, 90
Goeringer Ave., Wilkes-Barre, and
JENNIFER L. BRIGHTHAUPT,
RD 2, Box 237, Dallas.
DAVID OREHOTSKY, 79 Grand-
view Ave., Dallas, and BRENDA
LYNN GIZA, RD 1, Box 267B, Wap-
wallopen.
LEWIS R. HACKLING, RD 1, Box
A94, Noxen, and PATRICIA A.
KUBASTI, RD 2, Box 93A, Hunlock
Creek.
WILLIAM H. BOOTH, JR. 25 Eliz-
abeth St., Trucksville, and MICH-
ELLE DEREMER, RD 1, Box 59,
Harveys Lake.
JAMES L. BROWN, JR. 37 Split
Rail Lane, Dallas, and SANDRA
CAVANAUGH, 954 Wyoming Ave.,
Forty Fort.
ANDREW NOVAK, 27 Russell St.,
Edwardsville, and LORI
LEACHEY, 4 So. Main St., Shaver-
town.
JOSEPH R. JONES, RD 3, Dallas,
and DEBORAH A. EVARTS, RD 3,
Box 6, Dallas.
KEVIN D. BROWN, 280 Jackson
Rd., Shavertown, and VICKI FEI-
CHTER, 280 Jackson Rd., Shaver-
town.
17 Harris Hill Road,
By CHARLOT M. DENMON
Staff Correspondent
The month of October, flaming
reds, deep oranges and gleaming
yellows covering the mountainsides
and the hint of winter in the air
turns one’s thoughts to winter sports
followed by a hot bowl of soup or
that great American favorite — beef
stew.
Once considered a plain, econom-
ical dish, made from leftovers and
served as a ‘“let’s get eating over
with’’, beef stew has now joined the
one-dish, delectable meals, popular
with most everyone. There are now
so many different recipes for beef
stew, the homemaker is often puz-
zled about the best one to serve her
family.
In this week’s Dallas Post Cook-
book: column. we have selected with
care just a few of the recipes that
are favorites of some of our Back
Mountain friends.
“Five Hour Stew is very simple to
prepare and once put in the oven
left there until the family is ready
for dinner. Served with a green
salad and a Chocolate-filled Angel
Torte, it is a delicious meal for
family or friends. Hearty Beef Stew
takes only 15 or 20 minutes of
preparation and only an hour and a
half cooking time. Served with
warm, crusty bread, cucumbers in
sour cream and beer, it is a tasty
cold weather meal.
For those who enjoy oregano,
tomatoes, cheese and mushrooms,
try Italian Stew, served with oven-
browned potatoes, cauliflower and
warm rolls, and if preferred, dry
red wine. Chili Beef Stew over rice
or mashed potatoes, accompanied
by a tossed green salad and broccoli
is ideal for these nippy fall even-
ings.
You'll find a hint of autumn in
Spicy Beef Stew, served with warm
applie pie, tossed salad and sliced
tomatoes and last but not least,
Budget Beef Stew is not only
money-saving but rich and flavor-
ful. It is good served with mashed
potatoes, salad, and Kosher dill
pickles.
FIVE HOUR STEW
2 1b. chuck, cubed
1-16 oz. can tomatoes
1% 1b. pkg. frozen stew vegetables
1 can water chestnuts, sliced
1 T. sugar
3 T. Quick tapioca
1 t. salt, optional
V4 t. pepper
Yy c. dry red wine or water
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Anthony Bonomo,
Yarnal,
Mason,
Scott Baranowski,
Combine all ingredients in large
baking dish. Bake in 250 degree
oven for five hours. Do not stir.
HEARTY BEEF STEW
1% 1b. chuck, cubed
1T. oil
115 T. flour
1 t. salt, optional
Ys t. black pepper
1 t. chili powder
2 garlic cloves, minced
1 med. onion, sliced
1 green pepper, sliced
110% oz. can condensed beef broth
110% oz. can water
%. t. oregano leaves
4 med. potatoes, peeled, sliced
2 med. carrots, sliced
Heat oil in heavy pan, toss beef in
mixture of flour, salt and pepper.
Brown on both sides in hot oil, add
chili powder, garlic, onion and saute
lightly. Add beef broth, water and
oregano, bring to a boil, reduce
heat," simmer for about*‘an hour
stirring occasionally. Add potatoes
and carrots and simmer for about
20-25. minutes. or until .beef and
vegetables are tender.
ITALIAN BEEF STEW
1 1b. chuck, cubed
1 T. margarine
1T. oil
1b. fresh mushrooms, sliced
% 1g. onion, sliced
2 garlic cloves, minced
1 c. tomato puree
Y ¢. chopped parsley
5 t. oregano
Ys t. pepper
1 t. salt, optional
Y ¢. red wine and 1% c. beef broth
c. grated Parmesan cheese
Brown beef in margarine and oil
over high heat. Saute mushrooms
three to four minutes; remove.
Saute onion and garlic, add puree,
parsley, seasonings, simmer for five
to 10 minutes. Add remaining ingre-
dients, stir in meat and mushrooms,
cover and cook for one hour. Add
little water, if needed.
CHILI BEEF STEW
1% 1b. chuck, cubed
Salt, pepper, flour
1% T. butter or margarine
1 onion, chopped fine
1 garlic clove, minced
1t. ground cumin
1 t. chili powder
1-16 oz. can tomatoes
1 small can green chiles, seeded and
chopped+
1 16-0z. can kidney beans, drained
+Green pepper may be substi-
tuted, if preferred. Mix together
salt, pepper and flour and coat beef
cubes with mixture. Brown cubes
well on both sides in heated butter
or margarine in a large skillet or
heavy pan, When all beef cubes are
browned, remove from pan and
saute onion in same pan, stirrring
often until soft and lightly brown.
Return beef to pan, mix in garlic
and other seasonings. Add tomatoes
and green chiles, bring to boil,
cover and reduce heat and simmer
until beef is tender about hour and
half. Skim and discard fat, mix in
beans and cook uncovered until
thickened slightly, about 20 minutes.
Serve over cooked rice or mashed
potatoes.
SPICY BEEF STEW
2 1bs. Shuck, cubed
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1% t. sugar
13, t. salt
2/3 t. whole allspice
1 bay leav
1 c. apple cider
110% oz. can beef broth
4 carrots, cut in chunks
4 sm. onions, quartered
2 T. cornstarch
5 ¢. water
Brown meat quickly in hot oil,
stir. Sprinkle sugar over beef and
brown until sugar carmelizes to
give stew rich color. Add salt,
allspice, bay leaf, cider and broth
and bring to a boil. Add carrots and
onions, simmer, then cover and
cook in oven at 350 degrees for two
and a half hours. Mix cornstarch in
water and stir into stew, cook until
thickened and serve immediately.
BUDGET BEEF STEW
1% 1b. chuck, cubed
Salt, pepper, flour
1% T. margarine
1 T. salad oil
2 sweet onions, chopped fine
1 carrot, sliced thin
1 garlic clove, minced
1t. salt
2 bay leaves
1% c. vegetable juice
Sprinkle cubes with salt, pepper
and flour, coating lightly. Brown
cubes well on both sides, about half
at a time in the butter and oil.
Remove from pan and saute onions
in same pan, stirring until soft and
lightly browned. Return beef cubes
to pan, mix in carrot, garlic, salt,
bay leaves and vegetable juice.
Bring to a boil, cover, reduce heat
and simmer about two hours, or
}
a
Linda Parry
Eleanor Jones
Baker, Jeris Jordan
Mark Dymond,
Plant visited
Wilkes-Barre
Thomas, Lou Spar,
Eastern Bank, N.A.;
Campbell,
Greater Wilkes-Barre
Blue Cross of
Uniforce; Ray Sweitzer, |
Rich Krammer,
until beef is tender. With slotted
spoon, remove cubes to a warm
fat from cooking liquid, bring liquid
to a boil and cook until slightly
thickened. Pour over beef cubes and
serve.
no preserva-
guaranteed fresh -
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LH
THROUGH
Hl
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
Hetomegon
Betty McDonald
OWNER
SHOP
ail
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IMPORTED CLOTHES — JEWELRY — ACCESSORIES
9 W. Northampton St.
(corner S. Franklin St.)
Wilkes-Barre, Pa. 18701
Phone: (717)825-2024