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THE DALLAS POST/Wednesday, March 9, 1088 9
Food/cooking
Chef’s corner
BY CHARLOT N. DENMON
Jim and Jan Wertman are
the owners of J&J Deli & Bak-
‘ery, a family business where
they sell not only baked goods,
cold meats, cheese and other
deli products but also a variety
of homemade macaroni and
cheese, potato salad, cole slaw,
macaroni salad, baked beans,
fruit salad, and rice pudding.
Jan and her son, John, make
all of the homemade foods as
well as daily specials such as
Jasagne, pigs in the blanket,
ili, various kinds of chicken
‘and delicious homemade soups,
all prepared from recipes hand-
ed down in the family.
These tasty foods as well as a
wide variety of hoagies, cold
and hot sandwiches make J&J’s
a one-stop place for persons
who need a lunch or dinner in a
hurry.
Jim and Jan also do catering
and no group is too large or too
small whether just a fruit or
Zieese and meat platter, or a
Will course dinner from appetiz-
er to dessert. They also prepare
sandwiches and specials for
HOME & BUSINESS CHEF — Jan Wertman, co-owner of J&J Deli
with her husband, Jim, prepares food for her family at home and
also in the business. In her leisure time, she enjoys amusing her two
gf andsons, Ryan and Jeffrey. (C.M. Denmon Photo)
business people who call and
order lunch to go.
Jim and Jan are assisted in
_ the business by their son, John,
and two days weekly by their
daughter Janine, which gives
Jan two afternoons off.
For obvious reasons, Jan pre-
fers not to share her family
recipes with Post readers but
did agree to some of the special
food recipes she prepares for
the family when they get to-
gether.
This one is special for St.
Patrick’s Day.
HAM & CABBAGE
Leftover ham, cooked
1 whole onion, diced
1 head cabbage
5-6 potatoes
Cover cooked, leftover ham
with water, add diced onion and
cook until tender. Remove from
pan, discard fat and bone. Cut
ham in chunks and place back
into broth. Quarter head of cab-
bage and potatoes which have
been peeled and add to ham.
Add a little more water, if
necessary. Bring to a boil, them
simmer until tender (about %
hour). Delicious served with
loaf of French bread.
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Gf,
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Bake it Irish
Celebrate March 17, the feast
day of St. Patrick, with dinner
flavored with that special Irish
flair!
POTATO BREAD
Makes 1 loaf
3% c. all-purpose flour
two thirds c¢. mashed boiled
potato, at room temperature
2 T. sugar
1% t. salt
1 pkg. Fleischmann’s Rapid-
Rise Yeast
3% c. milk
V4 c. water
2 T. margarine or butter
1 egg white
1 T. cold water
Cornmeal
Set aside 1 cup flour. In large
bowl, mix remaining flour,
mashed potato, sugar, salt and
yeast. In saucepan, over low
heat, heat milk, water and
. margarine or butter until hot to
touch (125 to 130 F degrees);
stir into dry mixture. Mix in
only enough reserved flour to
make soft dough. On lightly
floured surface, knead 4 min-
utes.
Roll dough to 16 x 8-inch
rectangle; roll up from long
edge as for jglly roll; seal
seam and and end. Place on
greased baking sheet sprinkled
with cornmeal; cover. Place
large shallow pan on counter;
half-fill with boiling water.
Place baking sheet over pan;
let dough rise 20 minutes.
Cut slashes on top of loaf.
Beat egg white and cold water;
brush on loaf. Sprinkle with
cornmeal. Bake at 400 degrees
for 25 minutes or until done.
Remove from baking sheet;
cool on wire rack.
Bon jour, mon ami
Wyoming Seminary Lower School's eighth grade French students recently enjoyed a French
dining experience at the former Le Paris Restaurant in Kingston. The students ordered their
meals in French and all the table conversation was in the foreign language as well. The meal
was expertly prepared by the restaurant's owner, Francois Ysambert.
Shown in the photo seated from left are Allison Gutstein, Kingston; Emily Bruno, Plains; Wendy
Kozemchak, Wilkes-Barrre; Sarah Fried, Kingston; Barrett Feldman, Shavertown: and Corine
Casterline, Dallas. Standing, Jean Bart, Wilkes-Barre; Mr. Allen Woodard, assistant dean of the
Lower School; Stephen Hedden, Dallas; Cathy Stine, Harveys Lake; Mrs. Sandy Argentati,
foreign language department head; Durelle Scott, Kingston; Mrs. Daryl Moriarity, French teacher;
Greg Choi, Shavertown; Mrs. Elaine Eidam, French teacher; and Tudor Jones, Dallas.
Everyone loves the proverbial Irish potato
In Ireland, one of the first
European countries to cultivate
the potato on a large scale,
potatoes were used as a source
of whisky called poteen.
The German word for potato,
kartoffel, is said to be derived
from tartuffel or truffle, and
erdapfel or earth apple.
-0:
The spud was not cultivated
Something new on the menu
ARA School Nutrition Serv-
ices at the Dallas School Dis-
trict is ‘‘Marching Ahead’’.
March is National Nutrition
month and a nutritious school
lunch provides one-third of the
Recommended Daily Allow-
ances for students. Our special
menu days during the month of
March include:
March 10 - Any Dallas School
District student who purchases
Hasu Newsstand
Wyoming Valley Mall
Wilkes-Barre
Vienna Choir Boys
The Dubliners
Al Martino
Belgrade State Folk Ensemble
The Dead (MOVIE)
Dark Eyes (MOVIE)
Jean de Florette (MOVIE)
BE Also af the FM. Kirby Center in
[| Public Square, Wilkes-Barre 826-1100
F.M. Kirby Center Tickets On Sale NOW!
Sid Caesar Guests Buddy Greco 3/10
Manon of Spring (MOVIE) 3131
3/11 | Canadian Brass Band 4/12
3/12 | “Singin in the Rain’’ 413
3/18 | Lee Greenwood 4117
3/24 | Sandra Reaves-Phillips 4/22
3/129 | Tony Bennett 4/23
3/20 | Nitty Gritty Dirt Band 511
3/31 | Merle Haggard 5/121
Other Events On Sale NOW...
e Frank Zappa (Allentown) 3/19
Hills Knockouts
4 e Beverly
(" at the rb airy
Tickets On Sale NOW . . .
e Festival On Ice
e The Stars Of The
Lawrence Welk Show
Why Stand In Line If You Don’t Have To?
Our TICKET PLUS Outlets Have The Same
Available Seats As The Kirby Center!
Kirby Center Tickets Are Available 7 Days A
Week. Mon.-Sat. 10:00 AM. To 9 PM., Sun. 12-5 PM.
415, 416 & 417
3/22
5/2
a lunch and finds a smile on
their tray will receive a choco-
late covered banana.
March 15 - New menu item -
Veal Parmesan with a side of
spaghetti.
-March 16 - “End of Winter
Picnic;
-March 17 - St. Patty’s Day
“Top of the Mornin’’ menu.
-March 23 - Easter Dinner for
District students.
in Franch as a food until the
18th century. Before then,
Louise XVI wore potato flowers
in his buttonhole to encourage
the growing of potatoes.
: -0- :
Germany’s first potato promi-
ter was Frederick the Great. In
1744, he gave free seed potatoes
. to peasants and ordered that
they be planted.
0
In 1651, Frederick William I,
Monarch of Prussia threatened
to cut off noses and ears of all
those who refused to plant po-
tatoes. -O-
Because potatoes could be
grown at much higher altitudes
than majze, they were an im-
portant food staple in the Ande-
an highlands from Colombia to
Chile in the late 1400’s.
BISHOP O'REILLY HIGH SCHOOL |
316 N. Maple Ave., Kingston
IS CONDUCTING
REGISTRATION
FOR THE
1988-1989 SCHOOL YEAR
CALL REGISTRAR — 288-1404
FOR INFORMATION
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