The Independent-News, Volume 103, Number 13, Walkerton, St. Joseph County, 1 September 1977 — Page 2

SEPTEMBER 1, 1977 - THE INDEPENDENT NEWS

NEW STOP LIGHTS INSTALLED AT CORNER I^l _ _ ‘ **^**^***lo^^^... Ku W*-' '; ' l ‘“WTrj®L< " Huehl > j^.9roLi£cnii r® Hi 1111 ■c ~ b*l ^griwy i 1 n i i । Si' A 'JI I I 1 K 1 ^jn* SGimB 1 ' J gy. '**'^■^99®^ ■ Y photo by Michael Pearish The Town of Walkerton and the State of Indiana erected new light posts for the two stop and go lights on the corner of Roosevelt Road and Michigan Street this week.

RECENTLY MARRIED * Mk ’• ,v*/wi ■" ~^. , 4 J IHSM w K f' il t I A

Bonnie Gxiper and Robert Kurtz exchanged wedding vows in a 3:00 p.m. August 20 ceremony in the United Methodist Church. North Liberty. with Rev. Gaylord Saltzgaber officiating. I he bride is the daughter of Mr and Mrs. Charles R Cooper, of 63199 Pecan Road. North Liberty. She is a graduate of North Liberty High School and is currently employed at Easy Heat Wirekraft. Lakeville. Ihe bridegroom is the son of Mrs. Lois Drane, of Knox, and Mr Robert Kurtz, of Walkerton Maid of honor was Pam Cooper, sister of the bride. Bridesmaids were Kathy and Laura Brown, of Berrien Springs, Michigan, and Chern Williams, of North Liberty. Flower girl was Kimmie Elder, of Knox. Best man was Michael Elder, cousin of the groom Groomsmen

were Virgil Kurtz, brother of the groom, of Walkerton; Tim Frazier. Walkerton, and Mike Longest, South Bend. Ring bearer was scott Burke, of New Lenox. Illinois. Tim Frazier and Mike Longest also served as ushers. Adult Education To Begin At JG September 12 The adult education program at John Glenn High School will be starting on Monday, September 12. 1977. This program is set up to help two types of people. Primarily. the program is set up to help any adult who would like to complete his or her high school program and earn a diploma. The second type of person who can

EASY ENTERTAINING WITH SUNDAY BRUNCH

Looking for a new way to entertain? Invite a few friends over for an informal Sunday brunch. Preparations for such a party are comparatively simple, and the hour lends itself to a relaxing time for all. If it is a nice day, have your brunch outdoors on the patio or in the yard Whatever the location, set a pretty table keeping it informal, but colorful. An American invention, brunch was first popular ized in New Orleans during the 19th Century. Generally served between eleven and one, brunch menus range from traditional breakfast fare to anything you might serve for a light lunch. Select food that is simple to prepare, yet satisfying. In spite of the hour this is the first meal of the day, so appetites will be high. Start with a big bowl of chilled fresh fruits (prepared the night before, of course). Egg Vegetable Scramble is the star attract ion —a tempting platter with a taste to match Hot ham slices surround well-seasoned scrambled eggs lopj>ed with a medley of sauteed vegetables — zucchini, tomatoes, green pepper and onions. E n hanced by the buttery flavor of Blue Bonnet Margarine, this delicious dish will bring compliments galore. Warm home-made bread is a must for any brunch, and these Pineapple Oatmeal Muffins can be mixed together in minutes. Just wait until you smell the aroma! Rich and flavorful, they too have Blue Bonnet’s buttery taste. Anot he r brunch part y biAius —you aren’t stuck with dishes and clean-up in the wee hours of the morn ing. Most of the afternoon is still yours, so relax and enjoy! EGG VEGETABLE SCRAMBLE 4 tablespoons Blue Bonnet Margarine

THE INDEPENDENT-NEWS

Robert E. Urbin, Editor Susan R. Urbin, Assistant Editor INDEPENDENT-NEWS CO., INC., Publisher 601-03 Roosevelt Road, Walkerton, Indiana 46574 Telephone (219) 586-3139 PUBLICATION TIME: Thursday of Each Week Second Class Postage Paid At Walkerton. Indiana 46574 SUBSCRIPTION RATES: 15c Per Copy; 54.00 Per Year (50c Extra If Mailed Out Os State)

benefit from this program is the adult who wants to review some material that he had learned earlier, or just w ants to take a class for his own enjoyment. Classes being offered this year during the first semester are art. English (mass media), conversational Spanish, sewing - both beginning and advanced, general math and algebra, accounting, office machines, typing, U. S. history, welding, gourmet cooking, knitting and adult recreation. Information concerning any of these classes can be obtained by calling the John Glenn High School office. 586-3195. Registration starts today. Anyone can register by calling or writing to John Glenn High School. Babies get their molars between a year and a year and a half. These cause more discomfort than any other teeth.

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1 cup chopped onion 1 cup green pepper strips 2 cups sliced zucchini 1 cup diced fresh tomato 1/2 teaspoon rosemary leaves 1/2 teaspoon salt 1/8 teaspoon pepper 8 eggs 8 slices hot cooked ham, rolled Melt 2 tablespoons margarine in a skillet. Saute onion and green pepjver for 2 minutes. Add zucchini, tomatoes, rosemary, salt and pepper. Stir to combine Cover and let simmer for 10 minutes or until vegetables are tender. Scramble the eggs in remaining 2 tablespoons margarine. Place eggs on serving platter. Surround eggs with rolled ham slices. Top with cooked vegetables. Makes 8 servings. PINEAPPLE OATMEAL MUFFINS 1 cup quick-cooking rolled oats

Band To March In Blueberry Parade Monday The John Glenn Band will perform in the Plymouth Blueberry Festival parade on Monday, September 5, Labor Day. The parade will begin at 10:00 a m. The John Glenn Marching Band would like to see you there and arc kxiking forward to this performance with great anticipation. The sixth national census, taken in 1840, showed that the population of the U.S. was 17,069,453. The joints have nothing to do with "double jointedness." Actually it’s the ligaments that are loose. Obey the 55 m.p.h. Speed Limit!

1 cup milk 1 cup unsifted flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1 /2 teaspoon salt 1 teaspoon grated orange peel 1/4 cup (1 /2 stick ) melted Blue Bonnet Margarine 1 egg 1/3 cup pineapple preserves Blue* Bonnet Margarine Combine oats and milk; let stand 15 minutes. In a large bowl blend together flour, sugar, baking powder, salt and orange peel. Combine milk mixture, melted margarine and egg Add to dry ingredients with preserves. Stir just until dry ingredients are moistened. Spoon batter into 12 wellgreased 2-1/2 x 1-1/4-inch muffin pans. Bake at 400° F. 25 to 30 minutes, or until done Serve warm with margarine. Makes 12 muffins.