The Independent-News, Volume 110, Number 15, Walkerton, St. Joseph County, 13 September 1984 — Page 6

- THE INDEPENDENT NEWS - SEPTEMBER 13, IM4

SCHOOL MENUS Urey Middle School SEPTEMBER 17 ■ 21 MONDAY Jonnie Marzetti Lettuce salad Garlic bread Pears Milk TUESDAY Peanut butter and jelly Sandwich Hash browns Mixed vegetables Pineapple Milk WEDNESDAY Creamed turkey on biscuit Buttered corn Mixed fruit Milk THURSDAY Pizza Green beans Peaches Milk FRIDAY Macaroni and cheese Buttered peas Bread and butter Applesauce Milk John Glenn High School SEPTEMBER 17 - 21 MONDAY Com dog French fries Baked beans Fruit Milk TUESDAY Beef ravioli Buttered peas Bread and butter Gelatin with fruit Milk WEDNESDAY Pizza Salad Cookie Fruit

Green Apples Are Great To Eat, And Make Wonderful Desserts IF/ W t EMEgDHF* It depends on the connotation you put on “green.” If you’re talking about green as meaning immature, of course you wouldn’t eat green apples, but if you’re talking about green ripe, that’s something else The freshest apple on the produce stands right now is a beautiful green-skinned apple just picked and shipped from New Zealand, the Granny Smith. New Zealand’s seasons are opposite ours, which is why they send us these delightful apples during the summer Your first bite into a New Zealand Granny Smith will be a real surprise they re so juicy and crisp. They add a contrast to fresh summer fruit salads and make an incomparable dessert. This Brown Betty Pie is an excellent example. It’s easy to make and provides old fashioned dessert enjoyment. Brown Betty Pie 4 5 New Zealand Granny 1/4 teaspoon cinnamon Smith Apples, pared 1 tablespoon fresh and sliced thin lemon juice (about 6 cups) 1 unbaked pie shell, 1/2 cup light brown 9-inch sugar, firmly packed Topping 1/2 cup unsifted flour 1/2 cup oatmeal 1/3 cup light brown sugar 1/4 cup soft butter or 1/4 teaspoon nutmeg margarine In a bowl, combine sliced apples with 1/2 cup brown sugar cinnamon and lemon juice Place m pastry shell. Combine topping ingredients, blending with a fork or fingers until crumbly n 2 Ut top ° f Bak* at 425 for 10 minutes U> 350 and bake until apples are tender, about xb-30 minutes longer Serve warm with vanilla ice cream whipped or sour cream, or as an added treat, serve with French apple yogurt Makes oae »-inch pie

Milk THURSDAY Chicken tetrizini Buttered corn Bread and butter Peach dessert Milk FRIDAY Fish square on bun Parsley buttered potatoes Green beans Fruit Milk St. Patrick School SEPTEMBER 17-21 MONDAY Spaghetti Bread and butter Toss salad Carrots and cucumbers Pears Milk TUESDAY Ham on bun Baked beans Potato chips Pineapple-cottage cheese Milk WEDNESDAY Beanie wienie Corn muffin Cheese sticks Apple cobbler Milk THURSDAY Beef stew Bread and butter Jello with fruit Cookie Milk FRIDAY Grilled cheese Soup Jello with vegetables Apple slices Milk Oregon-Davto Schools SEPTEMBER 17 - 21 MONDAY Corn dogs Potato chips Peas and carrots Fruit cocktail Milk

TUESDAY Turkey and noodles Pickled beets Mixed vegetables Pineapple tidbits Milk WEDNESDAY Pizza bread Green beans Peaches Cookie Milk THURSDAY Beanie wienie Carrot and celery sticks School made wheat bread Vanilla pudding with peaches Milk FRIDAY Fish sandwich Potato triangles Cole slaw Apple crisp Milk North Liberty School SEPTEMBER 17 - 21 MONDAY Lasagna Lettuce salad Garlic toast Applesauce Milk TUESDAY Hamburger on bun French fries Pickles Fruit Cookie Milk WEDNESDAY Turkey and noodles Mashed potatoes Buttered peas Roll Fruit Milk THURSDAY Salisbury steak Mashed potatoes Glazed carrots Wheat bread and butter Fruit Milk FRIDAY

For The Carefree Cook J For the epitome of carefree cooking, give this innovative pasta salad an audition You can serve a salad reminiscent of the Mediterranean coast in just minutes With crunchy and colorful vegetables, this unique salad is enhanced with Parmesan cheese and studded with California ripe olives Sea Shell Salad would be ideal for lunch on the patio or dinner on the deck. With the inclusion of crusty bread sticks and some fruit and cheese in the menu, you have a quickly prepared but creative meal Who says a creative cook has to be tied to the kitchen? Sea Shell Salad

1/2 bunch broccoli 8 ounces macaroni shells 1 egg 1/2 cup oil 4 anchovies (optional) 2 cloves garlic, minced 2 tablespoons lemon juice

Peel broccoli stems, slice diagonally 1/2 inch thick. Steam stems and florets until crisp tender. Drain; cool under cold water. Cook shells in boiling water until barely tender, drain. Break egg into blender; slowly add oil while blender is running Add anchovies, garlic and lemon juice, blend until smooth. Toes with warm shells and remaining ingredients. Serve at room temperature in lettuce lined bowl. Makes 4 to 6 servings.

Grilled cheese Tator tots Peanut butter celery Fruit Chocolate milk Walkerton Elementary School SEPTEMBER 17-21 MONDAY Baked beans with hot dogs Tossed salad Bread and butter Pineapple Milk TUESDAY Pizza burger Buttered com Carrot sticks Banana cake Milk WEDNESDAY Chicken and noodles Hot rolls Mixed vegetables Apple crisp Milk THURSDAY Fish square on bun Whole small potatoes Peaches Milk FRIDAY Macaroni and cheese Bread and butter Cole slaw Mixed fruit Milk FALL FESTIVAL PLANNED FOR OCTOBER 19 & 20 The Walkerton Chamber of Commerce is planning a Fall Festival for Friday and Saturday, October 19 and 20. This will be the first fall festival and it is hoped to make this an annual affair. Anyone interested in joining in the festivities is welcome. An entry blank is elsewhere in this issue for your convenience. There will be booth space avail-

17 ounce can tuna, drained 1 cup pitted California ripe olives, whole or halved 1 red or green pepper, cut into atrip* 1/2 cup grated Parmesan cheese

able for antiques, arts, crafts, flea market, vegetables and other foods. Local residents, organizations and businesses are encouraged to participate. Many other activities are in the planning stages for young and old alike. Mark the dates on your calendar because this promises to be a fine festival. WOMEN TOGETHER TO MEET The speaker for Walkerton’s Christian “Women Together” this Thursday, September 20, will be dynamic Gail Atkinson, of the North Judson area. She has had a ministry for the worth of woman. All women who wish to attend this month are invited to share in a salad bar type luncheon immediately following the meeting. If you have any questions or need trans poration, call Lorraine at 586-3070 or Jill at 586-2804. Refreshments are served prior to the meeting at 9:00 a.m. An intense time of prayer with the speaker and officers will start at 9:30 a.m. The meeting will for mally be called to order at 9:45 a.m. A free babysitter will be present. Bring a friend and enjoy fellowship with our Lord! NOTICE 1 will not be responsible for any debts other than my own. Mary 0. Cable 805 Jackson Street Walkerton, Indiana HMONG } COUGH AMI " nasal CONKSDON EXPfCTORANL