The Independent-News, Volume 106, Number 18, Walkerton, St. Joseph County, 9 October 1980 — Page 7

VARSITY VOLLEYBALL TEAM AT N.L. ■I JI •” h sKf pil^> im Hr ' ■ w* \ v> JSMjjPwT HI Varsity volleyball team members at North Liberty High School are, from left to right, first row: Teresa Reeder and Roxanne Fisher. Middle row: Pam Rzepnicki, Sherry Gorbitz, Marcia Tisdale and Kelly Groves. Back row: Kathy Dembinski, Janell Glon, Kathy Kesler, coach Miki Meyer, Cindy Jaworski, Kim Lambert and Sandy Miko. — photo by Michael Pearish

SCHOOL MENU St. Patrick School OCTOBER 13 - 17 MONDAY Beef and gravy over rice Cornbread and butter Buttered green beans Peanut butter fudge Milk TUESDAY Hot dog on bun Potato bake Sliced cucumber Corn Peanut butter crackers Milk WEDNESDAY Barbecued beef sandwich Mashed potatoes and gravy Graham crackers Jello with bananas Milk THURSDAY Pizza burgers

Buns Off To Burger Sauce % Jul 9^ If you think that you know the art of making hamburgers inside out you may be surprised to learn about a new way to make one of America's most popular burgers Instead of putting tile cheese and pickles on top. place them in: ide the hamburger patty Place the burger on a bun. add lettuce and Hellmann s Big H burger sauce Creamy and tart Hellmann s Big H burger sauce can be used as a spread for hot and cold sandwiches, as a salad ingredient, as well as a topping for burgers. INSIDE-OVT CHEESEBURGER l’» pounds ground beef 4 hamburger buns 4 slices cheese Lettuce 16 thin pickle slices ’. <up burger sauce On waxed paper form ground beef into 8 patties about Minch thick Leaving 1-mch edge, place 1 slice cheese cut in pieces and 3 pickle slices on each of 4 patties; top with remaining patties Press edges together with fork Reshape by pushing edges toward center Broil or grill 8 to 10 minutes, turning once, or until desired doneness Place lettuce on bottom half of each bun Top with burger and burger sauce Garnish with remaining pickle slices Makes 4 burgers

French fries Vegetable sticks Applesauce Ctxikie Milk FRIDAY Egg salad sandwich Vegetable baked beans Cole slaw Rice pudding Milk Walkerton Elementary School OCTOBER 13 - 17 MONDAY Pizza square Cole slaw Applesauce Milk TUESDAY Chicken and noodles Bread and butter l ater tots Peaches Milk

WEDNESDAY Barbecue on bun Rice Buttered peas Milk THURSDAY Turkey slice Bread and butter Mashed potatoes and gravv Buttered carrots Cookie Milk ER ID AY t | Grilled cheese Tomato soup Fruit cocktail Milk Urey Middle School OCTOBER 13 ■ 17 MONDAY Ravioli Peas Peanut butter and jelly sandwich Cookie Applesauce Milk TUESDAY Hamburgers French fries Carrot sticks Peaches Milk WEDNESDAY Potato casserole ( heese sticks Celery sticks Peanut butterand jelly sandwich Pears Milk THURSDAY Beet tacos with lettuce Spanish rice Corn Pineapple wedge Milk FRIDAY Submarine sandwich Green beans French fries Mixed fruit Milk John Glenn High School OCTOBER 13 - 17 MONDAY Hamburger on bun Tri taters Buttered corn Fruit Milk TUESDAY Beef stew Tossed salad Cheese sticks Cinnamon rolls Milk WEDNESDAY Pi/zaburger Taler tots

OCTOBER 9, 1980 - THE INDEPENDENT NEWS -

Buttered green beans Cherrv gelatin Milk IHURSDAY Potato soup and crackers C clerv with peanut butter Apple rings ( hocolate cake Milk FRIDAY Submarine sandwich French fries Buttered peas Pears Milk North Liberty Elementary School OCTOBER 13 - 17 MONDAY Hot pork sandwich Fluffy whipped potatoes Creamv cole slaw Fresh orange w edges Milk TUESDAY School made pizza Buttered green beans Crisp lettuce salad with cclerv seed dressing Straw berrv glace Milk WEDNESDAY Mexican beet taco with lettuce ami tomatoes Spanish rice Mexicali corn Chilled pineapple wedges Milk THURSDAY Over fried chicken Crisp lettuce shredded carrot salad with sweet sour dressing Whole wheat bread and butter Bananas in jello Milk FRIDAY Pig in blanket Buttered mixed vegetables Cucumber sticks Chilled peaches Milk North Liberty High School OCTOBER 13 - 17 MONDAY Hot pork sandwich Burrito Chef salad Glazed carrots Fluffy whipped potatoes Creamv cole slaw

Easy Elegance: Fresh Bartletts And Cheese WK W Ma. ‘ x KSrwl K J * * Wite W W l7 WH 5 -Wh; * The busy host or hostess is always searching for new ideas that keep kitchen time to a minimum. Here’s a delightful appetizer, fresh Bartlett pears and cheese, elegantly flavored yet requiring little preparation Mellow fresh Pacific Mountain Bartlett pears are complemented by a variety of cheeses. Most popular are Cheddar, Swiss and Jack For a different approach, a cheese spread can accompany the pears. Stuffed Gouda is a convenient way to serve the spread. The Gouda cheese is hollowed out and used as a bowl for the spread which is made from Roquefort, cream cheese and the scooped-out Gouda Fresh Pacific Mountain Bartlett pears are on the market from late August through November. During this time, make entertaining easier. Brighten up the social hour with juicy Bartlett pears and cheese Fresh Bartlett Pears With Cheese-Filled Gouda Fresh Pacific Mountain 2 ounces Roquefort or Bartlett pears blue cheese 1 (8 to 10 oz.) round 1 package (3 oz.) cream Gouda cheese cheese 3 tablespoons dry sherry Use fully ripe pears. Have cheeses at room temperature. Cut thin slice from top of Gouda. Seoopout center, leaving l/4-inch shell. Blend scooped out Gouda cheese with Roquefort, cream cheese and sherry with electric mixer. Fill Gouda shell with cheese spread. Use remaining spread to refill shell or reserve for later use. Chill to blend flavors. Remove spread from refrigerator about 1 hour before serving to soften to spreading consistency. Serve with freshly sliced pears and crackers. Makes about 11 /3 cups spread.

Fresh orange wedges Pear in cherrv gelatin Apple crisp Tonia to juice Whole wheat bread and butter Milk TUESDAY Sv hool made pizza I una supreme ( hefsalad Buttered green beans ( risp lettuce salad Fresh apple slices Citrus fruit Peach in orange jello Strawherv glace Orange juice School made roll Milk W| DM SDAY Beef with vegetables Ground beef taco C hes salad Spanish rice Mexicale corn Assorted relishes Lettuce and tomatoes Fresh banana Pineapple wedges Cherrv cobbler Apple juice Angel biscuit Milk THURSDAY Oven tried chicken Bologna sandwich Chef salad Fluffs whipped potatoes Buttered spinach Crisp lettuce salad Fresh orange Chilled pears Bananas in jello Grape juice Whole wheat bread and butter Milk FRIDAY Pig in blanket Macaroni and cheese C hes salad Buttered mixed vegetables Tossed salad Cucumber sticks Assorted fruit Fresh fruit C hilled peaches Orange juice School made roll Milk

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