The Independent-News, Volume 102, Number 43, Walkerton, St. Joseph County, 31 March 1977 — Page 8

MARCH 31, 1977 - THE INDEPENDENT-NEWS

CENTERVILLE WINS AWARD Centerville. Indiana s Comprchensive Plan, which addresses both historic preservation and future growth, has received the "Special Commendation Award" from the Indiana Society of Architects American In .titute of Architects (ISA Al AI. The award is one of fisc given this sear by the ISA AIA in their biennial awards program The Ball State Cmsersits College of Architecture and Planning, the people of Centersilk' and the State Planning Services Agency (SPSA) cooperated to produce the ( omprehensise Plan for ( entersdie. "I his award is unique as the first ever given in Indiana for something other than an actual structure. We arc honored to he a part of this significant project.' said lieutenant Gosernor Robert I). Orr. who directs SPSA A special presentation ceremony was held in lieutenant Governor Orr’s office on Monday. March 14. Dasid Bowen, president of ISA. presented the award to Charles Sappt nficld. Dt an of the ( ollegc of Architecture and Planning. Mrs. Alice Good. Clerk-Treasurer of (enters die and both Orr and T. "Ted” Panta/is. Executive Director of SPSA. Most of the work was done between February and September of 14'6. although the grant was made in October 1975. Four Ball State College of Architecture and Planning students. Robert Bluhm of Michigan City. Craig Leonard of Bluffton. Luis Morales, of Valparaiso and William VanDusen of South Bend worked with Anthony J. Costello, project Director and Ball State Instructor of complete the comprehensive plan. According to Costello, citizen input into the project was exceptional. Lieutenant Governor Orr said. "Good town planning is the responsibility of its residents and the spirit of Centerville proves that communities in the Hoosier State continue to take an active role in improving their environment.”

Yams Dressed For Spring 1 V w V e JHfJI B > JA • W^ny* ^W.' y. 2u 4TyA W ■" Yam casseroles are delicious at every season of the year Although we used to think of yama only at Thanksgiving and other winter holiday meala, thia versatile vegetable ta now making appearance* on menua the year round And people are discovering that yam aide dishes are a great flavor companion to ham and other roasted meats Now, when you're planning your blaster and other spring holiday dinners, is a good time to try Orange Mallow Yam Bake This new recipe was developed by the Home Economists in the Kraft Kitchens especially to feature the natural flavors we seem to crave with the advent of spring Fresh orange slices contribute a citrus contrast to the canned yams And toasted miniature marshmallows top off the casserole with just the right amount of sweetness and an attractive finish Besides tiring delicious. Orange Mallow Yam Bakr is so easy (it lakes only minutrs to make it oven ready), you'll want to fix it often Orange Mallow Yam Bake 2 17-ot cans yams, % cup brown sugar, drained packed 2 oranges, peeled, sliced. 1% cups Kraft miniature cut in half marshmallows Arrange yams and orange slices in a 11/2 quart shallow baking dish Sprinkle with brown sugar Bake at 350°, 20 to 25 minutes Sprinkle with marshmallows Broil until lightly browned 6 to 8 servings

The plan was financed by a "801” Local Comprehensive Planning Assistance Grant. Funded out of the Department of Housing and Urbin Development (HUD), the grant program is administered in Indiana by SPSA Centerville chose to meet the one-third matching fund requirement by providing citizens services to help complete the plan. The Comprehensive Plan involved mapping the Centerville area, determining the goals and objectives of its citizens, undertaking a complete inventory of housing, historical buildings, public services and transportation, and evaluation of existing zoning ordinances. BUILDING AN ENERGY-SAVING HOUSE Planning to build a new home? "Consider adding more insulation than usual.’ advises Ella .Io Mood, Extension housing specialist at Purdue University . "Builders have cut heating and cooling cost dramatically — mainly by adding extra insulation and reducing the amount of window area in the house.” she says. "An energy-saving house costs little more to build than a conventional house of the same size. Lots of insulation placed where it really counts will pay for itself over and over in fuel savings.” says Mrs. Mood. "Adding about 12 inches of insulation in the attic will form a resistance factor (resistance to flow of heat) of R3B. The higher the R factor, the higher the resistance to the flow of heat. Add 6 inches of insulation in the walls to achieve at least an RI9. To do this, use 6-inch studs in the side walls and fill with insulation or add a 1 to 2-inch foam sheathing on the exterior walls before siding. Don't forget to insulate around the perimeter of a floating slab or between wall joists.” advises Mrs. Mood. Double glazed windows and metal doors with urethane cores, plus magnetic weatherstripping, also

help to cut heat loss. Deep window recesses and windows totaling only 8 per cent of the floor plan area (contrasted with 12-20 per cent in conventional houses) will help reduce heat loss. "The higher the cost of energy and the greater the number of degree days, the more the home owner stands to save by building to conserve energy.” according to the Purdue specialist. "If you aren't

SUNRISE EASTER BREAKFAST

While the children are huHilv engaged in the trade tional Easter egg hunt this year, the adults can enjoy an informal buffet breakfast. Concord Pastry Rolls—made the night before while the children were coloring eggs—can be warmed in the oven when you return from church and served hot with additional grape preserves. Chilled Sunrise Grape Drink makes a refreshing beverage to accompany the pastries Both recipes use delicious con cordgrape products whose deep purple color is trade tional for Easter Sunrise Grape Dnnk com bines flavorful grape dnnk with pineapple-orange dnnk and peach nectar for a nutntious morning refresh ment The recipe for Concord Pastry Rolls uses the convenience of grape preserves and refrigerator rolls with orange peel, sugar, anna mon and walnuts This com hination of Sunnse Grape Dnnk and Concord Pastry Rolls makes a glonous spring time breakfast treat for family and fnends SUNRISE GRAPE DRINK (Makes 5 ('ups) 1 can (6 ounces) undiluted frozen concordgrape drink concentrate 1 can (6 ounces) undiluted frozen pineapple-orange drink concentrate 1 can (12 ounces) peach nectar 3 cups water ('rushed ice Orange slices Combine grape drink, pineapple-orange drink, peach nectar and water.

Tips On Buying That Easter Ham

It's time to think about ham for Easter, ano Jerry Kelly, director of meat operations for IGA Foou .Mores, has some tip* on getting the best bargain Hams come in tour basic types (1) Completely ooneless, (2) Semi boneles.* skinless and defatted, (3i Bone-in (when sold in portions, some center slices nave been removed ), and i 4 ) Canned. with no fat or waste. All four types are fully cooked, but Mr Kelly say* all should be heated to 16V degree* (using a meat thermometer that ioesn 't tduch bone I to bring out the full flavor The famous Virginia hams are heavily cured but not fully cooked ’1 ney have their own special preparation instructions What is the best ham buy for Easter? Mr Kelly/tays it depends upon the wile of the family, how long the family wants to eat nam, and how much the homemaker knows about leftovers. The biggest bargain for a sizable .irmly is the whole bone in ham. but he warns about leftovers His suggestion is to have the meat man slice the whole ham into two parts, leaving the center portion on the butt half, which is then cooked for Easter dinner The ham makes an appetizing display and is easy for each person to serve himself The shank piece can Im- used later to make some other dish Mr Kelly advised against freezing ham for more than 30 days but says prepared ham dishes (casseroles, soup, etc ) can be

planning to build.” she adds you can still increase insulation in the attic, crawl space and walls and reduce heat loss and energy cost.” The longest cave in the world is in Kentucky. It is the FlintMammoth cave system, 144 miles long. The average baby gets his first tooth at about seven months of age, but he has been teething for three or four months.

Blend well. Serve over crushed ice. Garnish with an orange slice. CONCORD PASTRY ROLLS (Makes 8 Rolls) 1 package (H ounces) refrigerator crescent dinner rolls 4 teaspoons concord grape preserves 1/4 teaspoon grated orange peel 1 egg, slightly beaten 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 cup chopped walnuts

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kept frozen indefinitely. For a family more concerned about having to cat ham for sc.eral days than about price, Mr Kelly suggests a boneless half or a 5 lb canned ham. The main difference in the two is the smoked flavor of the boneless ham Both offer the advan tage of no waste The semrboneless ham also has a smoked flavor and is less expensive than the boneless The difference here is semi boneless has a small round bone which can be enough to discourage those who want to make a show of carving the ham at the dinner table Whichever ham is chosen, it should be big enough to allow 1/2 lb per person And remember thinner slices mean more flavor Here is one of Mr Ke'ly's favorite recipes for the

A.C.L.D. MEETS The ALCD meeting was held on March 14 at 7:30 p.m. in the State Exchange Bank. Plymouth, with an educational film being shown by Grace Hull entitled, “The Education For All Handicapped Children Act.” All parents with slow learning children would enjoy these meetings. A great gift — 'The Independent’!

concordgrape preserves Unroll dough; separate into H triangles. Blend 4 teaspoons grape preserves and orange peel. Place about W teaspoon preserves along widest end of triangles. Roll up tightly, rolling toward point. Brush rolls with beaten egg. Roll in mixture of sugar, cinnamon and walnuta. Place on baking sheets, point side down. Bake at 375°F. for 10 to 13 minutes or until golden brown. Serve hot with additional grape preserves.

ham butt with center portion Glazed Baked Ham Place smoked fully cooked ham (with shank removed) on rack in roasting pan Scone top of ham and stud with whole cloves Bake uncovered in a 325° preheated oven for two hours Meanwhile, prepare the following recipes for a delicious glaze for the ham: (If skin is apparent on the ham, remove prior to adding glaze.) Pineapple Mustard Glazed Ham 1 flat can crushed pine apple 'A cup brown sugar '« cup prepared mustard 1 Combine ingredients 2. Spoon mixture over ham, return to oven and baste occasionally while baking an other 40 minutes 3. I>et stand 20 minutes prior to carving