The Independent-News, Volume 117, Number 51, Walkerton, St. Joseph County, 14 May 1992 — Page 5

SCHOOL MENU North Liberty Elementary School MAY 18 - 22 MONDAY Barbecue pork rib on bun Cheese potatoes Green beans Cookie Milk TUESDAY Turkey gravy Mashed potatoes Buttered peas Roll and butter Fruit Chocolate milk WEDNESDAY Grilled cheese Baked beans Broccoli Apple crisp Milk THURSDAY Turkey on bun Tater tots Fruit Cookie Milk FRIDAY Hamburgers French fries Fruit Brownie Milk Walkerton Flam—tary School MAY 18 - 22 MONDAY Creamed turkey on hot biscuit Green beans Fruit Milk TUESDAY Grilled cheese California blend Carrot sticks Fruit Milk WEDNESDAY Spaghetti Hot roll Buttered corn Fruit Milk THURSDAY Peanut butter and jelly sandwich Cheese sticks Tri tater Strawberry shortcake Milk FRIDAY Hamburger on bun Tossed salad Rickie chips Fruit Milk Urey MldAe School MAY 18 - 22 MONDAY Peanut butter and jelly sandwich Cheese wedge French fries California blend Cookie Milk TUESDAY Chicken nuggets Mashed potatoes Hot rol l Green beans Fruit Milk WEDNESDAY Pizza Corn Fruit Cookie Milk THURSDAY Sliced turkey Mashed potatoes Gravy Hot roll Mixed vegetables Hot apples Milk FRIDAY Grilled cheese French fries Broccoli Pudding Milk Orogan-Duvb Schools MAY 18 - 22 MONDAY Cheeseburger on bun Tater tots

Mixed vegetables Yam cake Milk TUESDAY Chicken nuggets Baked beans Peaches Sugar cookie Bread and butter Milk WEDNESDAY Spaghetti Tossed salad Garlic toast Applesauce Milk THURSDAY HIGH SCHOOL Polish sausage Chips Corn Pears Milk ELEMENTARY Burritos Chips Corn Pears Milk FRIDAY Wings and drums Mashed potatoes Gravy Peas Fruit cocktail Bread and butter Milk SL Patrick School MAY 18 - 22 MONDAY Hamburger on bun French fries Fruit Cookie Milk TUESDAY Chicken nuggets Mashed potatoes Corn Biscuit Milk WEDNESDAY Chili Crackers Tossed salad Fruit Milk THURSDAY Turkey on bun Relishes Fruit Brownie Milk FRIDAY Macaroni and cheese Green beans Wheat bread and butter Fruit Milk John Gleina High School MAY 18 - 22 MONDAY Hot dog or chili dog Crispy cubes Peas and carrots No bake cookie Milk or Salad bar and milk TUESDAY Chicken nuggets Mashed potatoes and gravy Steamed peas Bread and butter Peanut butter cookie Milk or Salad bar and milk WEDNESDAY Hamburger or cheeseburger Potato chips Green beans Pears Milk or Salad bar and milk THURSDAY Bologna, cheese and lettuce sub French fries Mixed vegetables Peach cup Milk or Salad bar and milk FRIDAY Homemae pizza Lettuce salad Corn Pudding cup Milk or Salad bar and milk

U.M.S. AWARDS NIGHT Mr. Richard M. Reese, principal of Urey Middle School, has announced that the Urey Middle School Awards Night program will be held at 7:00 p.m. on Thursday, May 21, in the school gymnasium. The Bob Gark Memorial Award, D.A.R. Award, and Outstanding Seventh and Eighth Grade Student Awards are among the special awards that will be presented to Urey Middle School students. Along with these special awards, athletic, departmental and attendance awards will also be presented. Students, parents, relatives and friends, as well as the general public, are invited to attend. The Power Os Women To be successful in America today, a company has to count on the power of women. There are more than 127 million women in America these days—that’s 51 percent of the population, some 6.2 million more women than men. Some 53.5 million of these women are in the workforce—women with added buying power. One company that’s come a long way thanks to America's women is a firm from Atlanta that got started over 60 years ago and is today the largest manufacturer of bras in the world. Called the Lovable Company, it posted sales of about $52 mil-

Cooking Corner “Lightstyle” Scones Brighten Breakfast

Do you wake up in the morning and grab a sticky pastry as you race out the door? In our fast-paced world, starting the day with a wholesome, satisfying breakfast can be a challenge Instead of reaching for a sugar-laden breakfast bar, try one of these new “lighter” scones from the California Milk Advisory Board Scrumptious and satisfying, these breakfast treats are quick and easy to make And they're lower in fat and calories than traditional scone recipes. Prepare them the night before and just pop them in the toaster oven or microwave in the morning for a satisfying breakfast on the go. Make double batches and freeze the extras for future use. Made with fresh, wholesome ingredients, these scones are a delicious change of pace from standard breakfast fare. Serve warm Blueberry Cornmeal Scones with a touch of Honey Butter and you’ve got a mouthwatering treat with just a hint of sweetness. Providing ample thiamine, riboflavin, iron and vitamin A. they are sure to be a hit with the nutritionconscious members of your family. Parmesan Rosemary Scones blend two distinctive flavors for a zesty taste sensation. They’re superb served piping hot and topped with fresh, creamy butter. Since only a moderate amount of butter is used in the recipe to impart a rich flavor, these scones are lower in fat and cholesterol than their more traditional counterparts. Not just for breakfast, these delicate "lighter” scones can be elegantly served with lea in the afternoon. in the British tradition. Perfect for the king or queen in your house' Blueberry Cornmeal Scones with Honey Butter 2 cups flour

MAY 14, 1992 - THE INDEPENDENT-NEWS -

lion in 1991. Its knowledge ot consumer buying habits and patterns, supported by both inside and outside research facilities, has helped the company retain its leadership position both with retailers as well as consumers. The power of women, it

FRUIT SWIRL COFFEE CAKE 1 1/2 cups sugar 1/2 cup margarine or butter, softened 1/2 cup shortening 1 1/2 teaspoons baking powder 1 teaspoon vanilla 1 teaspoon almond extract 4 eggs 3 cups Gold Medal all-purpose or unbleached flour* 1 can (21 ounces) cherry , apricot or blueberry pie filling Glaze (below) Heat oven to 350°. Generously grease jelly roll pan, 15 1/2xlo 1/2xl inch, or 2 square pans, 9x9x2 inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour. Spread two-thirds of the batter in jelly roll pan or one-third in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake about 45 minutes or until light brown. While warm, drizzle with Glaze. Cut cake in jelly roll pan into about 2 l/2x2-inch bars; cut cake in square pans into about 2 3/4-inch squares. 30 bars or 18 squares. Glaze: Mix thoroughly 1 cup powdered sugar and 1 to 2 tablespoons milk. *lf using self-rising flour, omit baking powder.

1/2 cup yellow cornmeal 3 tablespoons sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/4 cup cold butter, cut into eight pieces 2 eggs, beaten 1/2 cup milk 1 cup frozen unsweetened blueberries* Preheat oven to 425 F. In large bowl, combine flour and next 4 ingredients; mix well. Add butter, using two knives or pastry cutter to cut butter into dry ingredients. Cut until mixture resembles coarse meal; set aside. In small bowl, beat eggs and milk. Pour all at once into dry ingredients. Stir quickly with fork until just moistened. Fold in frozen berries. Gather dough into ball. Place on lightly floured board. Sprinkle with 2 teaspoons flour. Knead 6 times. Press into a rectangle, about 3/4-inch thick. Cut into 6 squares and then in half to form 12 triangles. Place 1-inch apart on buttered baking sheet. Bake 12 to 14 minutes or until lightly browned. Serve immediately with Honey Butter, if desired. Can be served later, toasted. Makes 12 scones *Keep blueberries frozen until added. Honey Butter In small bowl, combine 1/4 cup softened butter with 2 tablespoons honey.

seems, can make a company a strong force in today’s competitive marketplace. Japan has, on average, three earthquakes a day. North and South America are moving apart at the rate of two inches a year.

Mix with fork until well combined. Serve at room temperature. Each scone contains (not including Honey Butter) 164 calories (29% from fat), 4.6 gm protein, 53 gm fat, 47.1 mg cholesterol, 2.9 gm saturated fat, 279 mg sodium. Parmesan Rosemary Scones 2-1/2 cups flour I tablespoon baking powder 3/4 teaspoon salt 3 tablespoons cold butter, cut in 12 pieces 2/3 cup finely shredded Parmesan cheese 1 whole egg 2 egg whites 1/2 cup milk 1/3 cup chopped green onions 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed Preheat oven to 425°F. In large bowl, combine flour, baking powder and salt; mix well. Add butter, using 2 knives or pastry cutter to cut butter into dry ingredients. Cut until mixture resembles coarse meal. Stir in onions and rosemary. Pour liquid, all at once, into dry ingredients. Stir quickly with fork until just moistened. Gather dough into ball. Place on lightly floured board. Knead 30 seconds. Press into a rectangle, about 1/2-inch thick. Cut into 6 squares and then in half to form 12 triangles. Place I-inch apart on buttered baking sheet Bake 10 to 12 minutes or until lightly browned. Serve immediately or serve later, toasted. Makes 12 scones Each scone contains 156 calories <30% from fat), 5.9 gm protein, 5.1 gm fat, 30.1 mg cholesterol, 2.9 gm saturated fat. 342 mg sodium.

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