The Independent-News, Volume 111, Number 21, Walkerton, St. Joseph County, 24 October 1985 — Page 13

sICELEBRATE 50TH ANNIVERSARY . ’ t Ju hb^LmUp I • > { ORllr^ Z rf' • -a W ■.■'•*' js?t Ar ' Jv Ml KJHmK HL '«* ~-‘ ‘ ^M. JjfWlK ft / y Jr.. * fWBh g ^3tl Hr

■in honor of the 50th wedding ■ niversary of Cecil and Irma ■immins, their sons and daughter ■quest the pleasure of your com■ny at a reception, on Saturday, ■ivember 2, from 2:00 to 4:00 ■ m., in the conference room at Biller’s Merry Manor, Walkerton. JHNSON TOWNSHIP HOMEMAKERS CLUB MEETS Martha Mull was elected presi•nt of the Johnson Township xtension Homemakers Club on ednesday following the resigna>n of president Catherine Hostler, who has moved to Virginia, larthe Ma!staff will serve as viceesident for Mrs. Mull. Further plans were made for the üb’s Christmas party December I, when “Sixty Years And More" ill be observed with a special pro-

»v4wican§ampler < ? ^3^-^ < * 7>t 5 “If it's roast chicken for Sunday dinner, then it’s chicken pot pie on Monday " It’s no wonder that Americans have a nostalgic longing for the down-home taste of old-fashioned chicken pot pie The one here, made in the traditional manner with top crust only, is dressed with a biscuit-dough lattice Chicken Pot Pie 3 tablespoons margarine 1/8 teaspoon pepper 1 cup sliced mushrooms 2 cups cubed cooked 1/4 cup chopped onion chicken 3 tablespoons Argo 2 cups cooked corn starch vegetables, such as 1 2/3 cups chicken broth carrots, com, peas, 11/4 teaspoon salt cubed potatoes Biscuit Dough In 3-quart saucepan, melt margarine over medium heat. Add mushrooms and onion. Stirring frequently, cook 2 to 3 minutes or until tender. Stir in com starch until blended. Remove from heat. Gradually stir in broth until smooth. Add salt and pepper. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in chicken and vegetables. Spoon into 2-quart casserole. On lightly floured surface, roll out or pat Biscuit Dough into fMnch circle or square. Cut into 8 strips. Weave strips into lattice on top of chicken mixture. Bake in 400* oven 25 minutes or until biscuit is browned and chicken mixture is bubbly. Makes 6 servings. Hiscuit Dough: In small bowl, stir together 1/2 cup milk and 1/3 cup corn oil. In medium bowl, stir together 2 cups unsifted flour, 1 tablespoon baking powder and 1/4 teaspoon salt Stirring constantly with fork, add com oil mixture until blended. Form dough into ball. On lightly floured surface, gently knead 15 to 20 times.

gram. Kathryn Place is compiling the historical program. Hostesses include Velma Stahly, chairman, assisted by Ruth Snodgrass, Marty Malstaff and Annette Hesters. It was agreed to have a $2.00 gift exchange and also to invite the county officers and extension agent. Hostesses Pauline Knowlton and Kathryn Place served delicious refreshments and awarded prizes to Josephine Smith, Jeramy Hesters and Freida Meyers. WOMAN’S COMMUNITY CLUB MAKES FAVORS AT FRIDAY MEETING The GFWC Community Cub women spent Friday morning, October 18, assembling Halloween treats and Thanksgiving favors which were made up by Evelyn

Sobat and Marjory Curl, of the Creative Arts Department. Dessert and coffee was served by Hostesses Laura Shaffer, Lucille Schuster, Edythe Thomas, Ann Rockwell and Gen England. The business session was opened by Alice Walker with one of her original poems. At the Oktoberfest, sponsored by the Chamber of Commerce, Ways and Means chairperson Lucille Dipert, reports a good profit and a good time, in spite of the rainy weather. The November meeting will be “Guest Nite” with dinner at the Presbyterian Church at 6:00 p.m. See Crystal Lawrence for reservations before October 28. The program for the evening will be headed by Sharon Klinedinst. FRESH DONUT AND BAKE SALE SATURDAY The Koontz Lake Festival Committee is sponsoring a fresh donut and bake sale, on Saturday, October 26, at the Koontz Lake Fire Station. JOHNSON JUNIORS MEET The Johnson Juniors Extension Homemakers Cub met on October 16 with eight members and one guest, Pat Wamack present. Sandy Thomas led the pledge and creed. Roll call was answered with your scarest Halloween. Miss Thomas gave the citizenship report on delivery room to court room. Debbie Marsh gave the health and safety lesson on child’s eye view of church. Denise Daube, Debbie Marsh and Gayla Dipert reported on the Young Home-

Tis the season for hearty meals ... but that doesn’t mean spending all day in the kitchen. Oven Braised Brisket. a delicious recipe from a Whirlpool microwave oven cookbook, combines meat with vegetables and spices into a dinner that is satisfying and nutritious. Add a crisp salad and ouick-to-fix corn muffins and then lie prepared to receive rave reviews from the family. OVEN BRAISED BRISKET (shown) Total cooking time 2 hours 8 minutes 1/3 cup all-purpose flour 3-1/2-to 4-pound fresh boneless beef brisket 1 cup chopped onion 1/2 cup sliced celery 1/2 cup sliced carrots 1/2 chopped green pepper 1 clove garlic, minced 1 bay leaf 2 whole allspice 2 whole cloves 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 2 tablespoons water • • • 2/3 cup water Sprinkle flour in 9-inch pie plate. Cook at HIGH for 5.t0 7 minutes or till browned, stirring often, set aside Trim fat from brisket. Place brisket in oven roasting bag in 12x71/2x2- inch baking dish. Puncture top of bag 2 or 3 times with tines of large fork Add onion, celery, carrots, green pepper, garlic, bay leaf, allspice, cloves, salt, pepper, paprika and the 2 tablespoons water Tie bag closed with string Cook at MEDIUM for 1 hour. Turn roast over and give baking dish a half turn. Cook at MEDIUM for 1 hour or till tender Remove meat and vegetables to serving platter; keep warm Discard bay leaf, allspice, and cloves. Reserve pan juices in 4-cup measure Add water to reserved pan juices to make 1-1/4 cups. Blend the 2/3 cup water and

makers Day. The Christmas workshop will be on November 6 from 12:00 noon to 7:00 p.m. Sandy Thomas is giving a Halloween Party for the club and spouses and friends. The lesson on making buck eyes and molding candy was given by Ms. Marsh. Ms. Thomas brought refreshments. ANCILLA DOMINI SISTERS BAZAAR NOVEMBER 3 The Ancilla Domini Sisters are holding their annual Bazaar from 12:00 noon to 5:00 p.m. E.S.T. on Sunday, November 3, in the auditorium. Featured will be handmade craft and needlework items as well as a variety of articles in a “New To You” booth. There will be the traditional “Cherry Tree”, the “Gum Pull”, the “Fish Pond” and “Cake Walk”. Chicken dinners will be served beginning at 12:00 noon E.S.T. Homemade bread and doughnuts will be on sale. Apple dumplings an other goodies will be available. Come and find out how you may be one to take home a beautiful handmade quilt. Everyone is invited to visit the Ancille auditorium on Sunday, November 3, from 12:00 to 5:00 p.m. RECEIVES DEGREE Joseph William Harness, Walkerton, and Stephen Maenhout, were among the June list of Indiana University, Bloomington, degree recipients from the area. They finished their degree requirements after the second semester of the 1984-85 year.

who browned flour. Stir into reserved pan juices. Cook at HIGH for 3 to 3-1/2 minutes or till thickened and bubbly, stirring after each minute. Pass gravy with meat. Makes 8 servings. PERFECT CORN MUFFINS Total cooking time 3 minutes 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 cup yellow corn meal 1 beaten egg 2 tablespoons sugar 1/2 cup milk 2 teaspoons baking 2 tablespoons cooking powder oil In bowl, stir together flour, corn meal, sugar, baking powder, and salt; mix thoroughly. Add the egg, milk, and oil. Stir just till dry ingredients are moistened. Spoon into paper bake cups in custard cups, filling each about half full. Cook, 4 at a time, at HIGH for 11/2 minutes Repeat with remaining batter. MICRO TIP. Need to make a quick snack or last minute dessert’’ Whirlp<M)l home economists suggest cupcake convenience. Store batter (homemade or from a one or two layer cake mix) in a covered pitcher in the refrigerator It will keep up to a week. To cook, place a paper bake cup inside a glass custard cup. Add 2 tablespoons batter, filling the cup only halt full Place in the center of the oven, or arrange 2-6 with I inch of space between cups. Cook at HIGH according to these directions: 1 cupcake 30 35 seconds; 2 45-50 sec ; 4 1 1/41 1/2 minutes; 6 2-1/4 2 1/2 min Cupcakes are done uhen toothpick inserted m center comes out ( lean Frost with canned frosting when cooled

OCTOBER 24, IMS - THE IN DEPEN DENT-NEWS -

SERVICE NOTES Airman Basic Tim Benjamin has successfully completed basic training at Lackland Air Force Base, San Antonio, Texas. He is now stationed at Kessler Air Force Base, Boloxi, Mississippi, where he is in technical training in aero space warning and controls. He is the husband of the former Andrea Limerick, North Liberty. ARMY AND AIR FORCE HOMETOWN NEWS - Army Private Robert G. Borton, son of Ruby J. and Keith R. Borton, of 216 S. Williams, North Liberty, has completed an Army food service specialist course at Fort Jackson, South Carolina. The course trained personnel to prepare and serve food in large and small quantities. Students received training in baking, field kitchen operations and the operation of an Army dining facility. He is a 1985 graduate of John Glenn High School. ARMY AND AIR FORCE HOMETOWN NEWS - Air Force Staff Sgt. James Hendricks, brother of Diane Schmeltz, Rural Route 2, and Debbie Holland, of 109 Willow Dr., both of Walkerton, has arrived for duty with the 15th Air Base Wing, Wake Island Airfield. Hendricks, an administration technician, was previously assigned at Eglin Air Force Base, Florida. His wife, Gwen, is the daughter of James A. and Kay Gillespie, 5604 Admiral Doyle. Pensacola, Florida. He is a 1975 graduate of John Glenn High School.

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