The Independent-News, Volume 122, Number 15, Walkerton, St. Joseph County, 22 August 1996 — Page 11

Walkerton Town Council Minutes (Continued from Page 2) hours. President Williams said that he was aware that problems have occurred in the recent months and for that reason a Power Study has been initiated and Rossborough will be one of the first areas that will be looked at. The attorney turned over three discs that he obtained from attorney Holmes’ office pertaining to the Town of Walkerton Code Books. ADJOURNMENT With no further business to come before the Council the meeting adjourned at 8:49 p.m. on a motion by Reese and seconded by Hartsell. Service Notes Navy Seaman Steven E. Zellers, son of Nancee L. Swihart, of North Liberty, is serving aboard one of the Navy’s newest high-tech warships, the guided missile destroyer USS Benfold homeported in San Diego. Zellers is one of 341 sailors handpicked to serve on the destroyer’s first crew and participated in its commissioning ceremony in San Diego. The 505-foot long ship is named in honor of Navy Hospital Corpsman Third Class Edward C. Benfold, who was posthumously awarded the Medal of Honor for extraordinary heroism in the Korean Conflict. Zellers was selected for the job because of his outstanding performance since joining the Navy. As a member of the ship’s first crew, Zellers plays an important role in preparing the ship for its first operational deployment. Mrs. Dorothy Waida, widow of the ship’s namesake, is the ship’s sponsor and “spirit.” Tradition holds that the sponsor’s spirit enters the ship at christening and remains forever protecting sailors as they sail the seas preserving America’s freedom. USS Benford is the 15th Arleigh Burke class guided missile destroyer, equipped with the most modern radar, sonar and communications equipment. The ship is able to defend against or attack enemy air, surface and submarine threats as part of an aircraft carrier battle group. From its San Diego homeport, Zellers’ ship is poised to deploy swiftly to remote areas of the world. Whether serving as part of international coalitions or providing humanitarian assistance, the Navy-Marine Corps team can respond quickly to demonstrate U.S. power and resolve from the sea. The 1992 graduate of

John Glenn High School, Walkerton, joined the Navy in November of 1993. REAL SERVICES NUTRITION PROGRAM N. L. Methodist Church 656-3910 Walkerton Youth Building 586-7600 Call the day prior for reservations. Menus subject to change without notice. Due to the diets of some people, the food is not highly seasoned. AUGUST 26-30 MONDAY Juice Thin sliced roast beef au jus Dressing Peas and pearl onions Tossed salad with green peppers and carrots Breadstick with margarine Citrus cup Milk, tea, coffee TUESDAY Juice Chicken fillet in mushroom sauce Sweet potato patty European blend Dinner roll with margarine Watermelon Milk, tea, coffee WEDNESDAY Juice Hamburger on bun with lettuce and tomato slice Potato salad Baked beans Red gelatin with mixed fruit Milk, tea, coffee THURSDAY Juice Sliced turkey with gravy Mashed potatoes Three bean salad Bran muffin with margarine Pineapple Milk, tea, coffee FRIDAY Juice Breaded fish square Mashed potatoes Brussels sprouts Wheat bread with margarine Blueberry dessert milk, tea, coffee REAL SERVICES NEWS FROM WALKERTON Seniors gather on Monday thru Friday in Walkerton at the REAL Services Center, Washington Street. The seniors enjoy eating meals together as well as visiting and catching up on one another. For a reservation call 586-7600. On Monday the seniors enjoyed having Florence Seeking and Verl Haag with Walt Holderread on hand who played their guitars and sang for all in attendance. The table prayer was given by Eleanore Leming. Tuesday we were treated to some words out of the church bulletin by Kay Hampe who also gave the table prayer. On Wednesday Mary Kay Budak and others were present to speak about in-

FUN . IN THE

ALL YOU NEED FOR A GRAND

Ham Hash 3 cups ham, chopped 3 cups cold boiled potatoes, chopped 3 green peppers, chopped 2 cups milk 1 tablespoon butter or margarine Salt and pepper to taste Combine ham, potatoes, peppers. Add milk and cook uncovered over low heat until thickened. Add salt, pepper and butter. (See picture below.) And still some ham was left over, so they had grilled ham and cheese sandwiches the next night, with bean soup (flavored with a dash of Worcestershire Sauce and with a thin slice of Bermuda onion on top) and fresh melon. Breakfasts were usually skimpy (orange juice and cereal, or milk and sweet rolls) unless they were postponed long enough to become brunch and be cooked outside. There was one lavish brunch with fresh fruit, grilled sausages, and French toast (or, as it is called in New Orleans, pain perdu). surance. Also present was a representative from REAL Services who spoke on what we do at REAL Services more than just serve meals and another representative was on hand from Senator Lugar’s office who talked and answered questions on medicare and social security as well as insurance. Thursday the board of health was here to inspect everything and we received a 100 percent on our site. Friday was our usual sing-a-long with Verice Walz at the piano while Virginia Anhold led the singing. A most enjoyable day. On August 22 is the REAL Services from South Bend will be here to give a program on “Sleep.” Come on out and join us!

AUGUST 22, 1996 — INDEPENDENT NEWS -

Pork Chops Jubilant 2 thick pork chops (with pocket cut for dressing) Cherry Cider Dressing: 2 slices bread (soaked in cherry cider, then squeezed dry) 1 cup pitted Utah cherries, sliced X cup black walnuts, chopped Yi cup celery, chopped 1 teaspoon sage % teaspoon marjoram 1 egg 1 orange rind grated Mix the above ingredients. The juice from the cherries should moisten the mixture enough, but if not, add a tablespoon or two of the cherry cider. Note: since the chops are cooked on a charcoal brazier, the dressing should be more moist than the usual, to keep from drying. Turn the chops from time to time on the brazier and baste with cherry cider. Cook until the meat is white. Sweet and Sour Red Cabbage 1 small red cabbage 4 pieces bacon y t cup vinegar 1 tablespoon sugar Cut the cabbage into slices. Cover with water and cook until almost soft. In a separate pan, fry the bacon which has been cut into small pieces. Do not drain. When the bacon is crisp, add the vinegar and sugar mixture. Add the cabbage, cover and simmer until cabbage is cooked. A few days earlier we parked on the bank of the clear, rushing Colorado River. The water was teeming with rainbow trout, so we decided that our dinner for that evening would have to be freshly caught Colorado mountain trout. But for brunch we had scrambled French toast:

Lemon Broiled Chicken Chicken pieces, enough for 5 3 lemons Oregano 1 Garlic salt 1 Pepper Salad oil Sprinkle lemon juice generously over chicken pieces, then season each piece with oregano, garlic salt and pepper. Keep in ice-chest several hours before cooking. Broil on grill over medium heat, basting frequently with salad oil.

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Veal Supreme 1)4 pounds thinly sliced veal cutlet Green pepper and onion rings, sliced thin 1 can condensed cream of chicken soup Dash of paprika X cup white wine Flour for dredging 2 tablespoons butter or margarine Salt and pepper, to taste Dip pieces of veal into flour. Brown well in butter, adding green pepper and onion rings the last few minutes. Stir in undiluted cream of chicken soup and white wine and paprika. Season with salt and pepper. Cover and cook 20 minutes, or until meat is tender. With this, they usually had hot rolls, tossed salad, and cookies. Another outdoor dinner on the shore of Lake Michigan was: Lamb chops, brushed with soy sauce and grilled Buttered potato slices, baked in foil Canned peas Bibb lettuce with egg dressing Fruit cake (brought in a tin from home) \ F ’WF ' a Egg Salad Dressing 2 hardboiled eggs, still warm 2 teaspoons butter or margarine Yt teaspoon salt 1 teaspoon sugar 2 tablespoons vinegar Add butter to warm egg yolks and mash. Add diced egg whites, sugar, salt and vinegar and mix well. Toss with Bibb lettuce. (Hardboiled eggs and cold boiled potatoes are useful to have on hand. They can go into salads and soups; the eggs can be deviled, or made into sandwich spreads; the potatoes can be cooked with onions or eggs. Keep cool in airtight containers.) And then there was the chicken dinner. This was simple and good.

A I Put A Little A % Home Into Jr 1 Your House, j Subscribe 1 To The # f Independent | I News! I 586-3139 I

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