Nappanee Advance-News, Volume 101, Number 33, Nappanee, Elkhart County, 19 January 1978 — Page 7

Marriage is announced

The Ronk Memorial Chapel at the Ashland Theological Seminary was the

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Mr. and Mrs. Jeffrey Lentz

Living in Indianapolis

Susan Alane Penrose, daughter of Mr. and Mrs. Howard B. Penrose, 658 S. Nappanee St., Nappanee, became the bride of Barry Wayne Liechty, son of Mr. and Mrs. Melvin E. Liechty, R. 1, Berne, during a candlelight ceremony on December 17, 1977. The Union Center Church of the Brethren was the scene of the double ring ceremony, performed by the Rev. David Eastes. Wedding music was provided by organist Nancy Mishler. The bride selected Kristian Randall as the maid of honor. Bridesmaids were Patricia Jones, Gayle Miner and Joanna Guckenberger, all friends of the bride. Nikki Goska served as flower girl. Melvin Liechty 11, brother of the groom, served as the best man, and groomsmen were Roger Penrose, brother of the bride, Rodger Stinson and John Miller, friends of the groom. Neal Giska was the ring bearer, and Scott Giska served as crucifer. A reception was held for the couple following the ceremony, at the church fellowship hall. Serving the guests were Linda Penrose, sister-in-law of the bride, Marcia Roberts, Cheryl Penrose, and Connie Green, all cousins of the bride. Mrs. Liechty is a graduate of NorthWood High School, and received a B.S. Degree in nursing from Ball State University. She is employed as a R.N. in the intensiev care unit of Methodist Hospital, Indianapolis. Her husband, an Adams Central graduate, received a B.S. Degree in medical technology from Ball State, and is currently a medical student at the Indiana

Kiwanibull

Good News: On the back cover of the Hoosier Kiwanian there appears the record of the Indiana Kiwanis Clubs achievements for a preceeding month and their ratings. Our club moved up from 11th spot in the Land O’Lakes Division in October to sth place in November. So we are on the move. Congratulations to Nappanee II for placing second in our Land O’Lakes Division in November and 9th in the Emerald section District-wide. Now I just happen to believe that we can do better than sth in our division and can even beat the Nappanee II Club occasionally. Perhaps a friendly contest could be held between the two Nappanee Clubs with some sort of reward to the winner. Addition: The names of Paul Dieterlen and Jerry Lentz were omitted inadvertently from last week’s list of those who had perfect attendance. Our apologies, Paul and Jerry, and congratulations. John Zercher, K. Ed.

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setting sos the wedding of Nancy Eileen Ronk and Jeffrey Marion Lentz, November 26, 1977. Jeff is the son of Mr. and Mrs. James Lentz, Nappanee, and the bride’s parents are Mr. and Mrs. Dorman Ronk of Ashland, Ohio. The bride and groom arranged their wedding service, with the assistance of the minister, Dr. Frederick T. Burkey. The bride was attended by Debra Michael of Bradenton, Florida, and her two sisters, Margaret and Joyce Ronk, were bridesmaids. James Black of Milledgeville, Illinois, attended the groom as best man; Terry Lentz, brother of the groom, was groomsman and Mark Baker of North Manchester, and Kerry Scott of Warsaw, served as ushers. For her wedding the bride wore her mother’s wedding gown, which had been made by her grandmother. She carried a bouquet of white silk flowers with a white poinsettia bloom. Mrs. Lentz will graduate from Ashland College in May with a major in speech pathology and audiology. Her husband is a junior at Ashland College majoring in music education, and will attend the Seminary upon graduation from College. Honored guests included the bride’s paternal grandfather, Kenneth Ronk of Santa Cruz, California, and the groom’s paternal grandparents, Dr. and Mrs. Owen Lentz, of Syracuse.

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Mr. and Mrs. Barry Liechty

University Medical Center. The couple is now at home at 1925 N Senate Ave., Apt. 20, Indianapolis.

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Rotary report

Guests introduced last week were Bob Cripe of Goshen, and Ray Waldman of Elkhart. Del Fox had the program. It was a practice in communications. Memory too, since some lucky fellows had to try and repeat what the other fellow had said. The questions Del asked were interesting. A1 Shifflett, R.R. Ed.

**- "g| 111S. Mdn, ItappMM • 0 Open Daffy 1:30 to 5:30 Friday Mtt Mi 1:30 I Visit Our NW .. . 2 Hour* fr— Parking At Roar Os Stora "STORE NEXT DOOR" *" 773 710 ° RU SALK FIRM OH SAU SHOP ’in Our 54th Yaor"

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The first month of the new year is half over already, and what a blustery, windy, snowy time it has been! Open Door had rather a quiet week. The food stamp lady from Elkhart was snowed in Tuesday and couldn’t make it, so drivers weren’t needed for local people. Open Door received a check from the Brethren in Christ Church, and canned goods from the Nursery through Sixth Grade Sunday School classes of the First Presbyterian Church. Thank you so much. One phone call was received from a needy family, and Open Door did help them. There has been some misunderstanding on some needy people, as to why and when they are in need. Please be aware of the fact that some of us could get in a bind at some time or other, and may need help. That is what Open Door is for. Sometimes, Open Door staff members may slip up on a call, but the good things accomplished cannot be taken away. They make up for any errors that occur. In-town drivers this week were Esther Hostetler and Pearl Chupp. Out-of-town driver was Alice Dumph. Thanks to all of the people in Nappanee and surrounding area for all their kindnesses. Alice Dumph, director.

From the kitchen... Orange Pot Roast is a refreshing variation from your traditional roast recipe. The pot roast is cooked in fresh orange juice and takes on the sparkling, tart citrus flavor as it bakes. Sliced onion, bay leaf, brown sugar, thyme and fresh grapefruit juice round out the bouquet of flavors to make Orange Pot Roast a superb eating experience. Orange Pot Roast 1 tablespoon salad oil 1 5-to-6-pound boneless rump roast 2 teaspoons salt l / 4 teaspoon pepper 1 onion, sliced 1 bay leaf 1 tablespoon brown sugar '/2 teaspoon dried leaf thyme 1 teaspoon grated orange rind 2 cups orange juice 2 tablespoons grapefruit juice P/2 tablespoons flour In large Dutch oven heat oil. Brown roast on all sides. Add all remaining ingredients except flour, cover and bake in 350 degree F. oven three hours, or until meat is tender. Remove meat to platter, keep warm. Stir a little of the liquid into the flour to make a smooth paste. Stir paste into liquid in pan and cook over medium heat, stirring constantly, until gravy thickens slightly. Simmer two minutes. Slice meat and serve with gravy. YIELD: 12 servings. Apples may be the top favorite fall and winter pie fruuit, but pear pie has a special delicacy of flavor well worth discovering. The best and easiest way to thicken the juices of these and other fruit pies is to toss the fruit with a mixture of sugar, corn starch and spice' before piling it into the pastry. PEAR PIE 1 recipe double crust pastry Vi cup firmly packed dark brown sugar 3 tablespoons corn starch ‘/2 teaspoon giner Vs teaspoon salt 4V4 cups thinly sliced, pared, cored pears 1 tablespoon lemon juice 1 tablespoon margarine Line 9-inch pie plate with one half pastry allowing 1-inch overhang. Mix together sugar, corn starch, ginger and salt. Toss with pears and lemon juice. Turn into pastry lined pie plate. Dot with margarine. Roll remaining pastry into 12-inch circle; make slits. Cover pie with pastry; seal and flute edge. Bake in 425 degree F oven 15 minutes. Reduce heat to 350 degrees F and bake 40 minutes longer.

W.C.T.U. has annual breakfast

The Nappanee Woman’s Christian Temperance Union met for their annual breakfast at the residence of Mrs. Mary Metzler, January 13 at 9:00 a.m., with 15 persons in attendance. Rev. E. Paul Weaver. Dastor of Union Center Church of the Brethren, give a fitting and beautiful memorial, honoring Mrs. Maude Frederick, a long-time member of the W.C.T.U., who passed away, November 18, 1977, at the home of her grandson in Hagerstown, Maryland, while visiting there. Rev. Weaver pointed out that Mrs. Frederick had lived a long and exemplary life as a minister’s wife, and then in widowhood had continued to be active in church and community. Her life spanned a period of time when a lot of history was in the making. There were no electric lights nor automobiles when she was born; yet she lived into the Space Age and witnessed man landing on the moon. There was no ‘‘generation gap” in her world. She endeared herself to children, young people, and adults alike, because she loved all people, and set a wonderful example of faith in God for all. Rev. Weaver concluded his tribute to Mrs. Frederick with a prayer that her influence would continue in the W.C.T.U., of which she was a faithful member for so many years. Following Rev. Weaver’s prayer, breakfast was served by the hostess, assisted by Mrs. Ralph Maust, president of the W.C.T.U. A table of goodies plus coffee or tea delighted those present. Mrs. Maust presided over the business meeting. Two departments,

HOSPITAL HOTES

Mrs. Arthur (Elsie) Holderman, admitted to Elkhart General Hospital, January 15. Eldon Miller, surgery, January 16, South Bend Osteopathic Hospital. Noel George, admitted, January 16, to South Bend Osteopathic Hospital. Mrs. Ward Walters, admitted, January 10, to Elkhart General Hospital. Births Mr. and Mrs. Ira Borntrager, son, January 13, South Bend Osteopathic Hospital. Mr. and Mrs. David L. Miller, daughter, January 12, South Bend Osteopathic Hospital. Mr. and Mrs. Stan Brazell, 3420 S. Michigan, South Bend, daughter, Candice Diane, January 13. Maternal grandparents are Mr. and Mrs. Duke Gaskill, Nappanee, and maternal great grandparents are Mr. and Mrs. Lawrence Heisler, Etna Green, and Mrs. Mary Gaskill, Bourbon.

CLUBS

GET TOGETHER The Get Together Club will meet January 26, at 1:30 p.m., at Ron’s Bakery. Mildred Hoffer will be the hostess, and Daisy Gall is the program chairman. Roll call will be “A wish for the new year.” The committee includes Daisy Gall, Mildred Hoffer and Ann Heckaman.*

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Scout news...

Cub Scout Den 3 met at the First National Bank on January 11, with leaders Sharon Smock and Amy Berger. Seven Cubs were present. Members worked on energy conservation posters. On Saturday, January 14, the Den toured Ron’s Bakery, with Mrs. Landgraff’s Den. Refreshments were served by Mrs. Smock. Bryan Barr, reporter.

Nappanee Advance-News Thursday, January it, lt7t

Legislation and Education, were stressed. Mrs. Andrew Otto and Mrs. Dean Culp, directors *of the departments, mentioned future plans. Mrs. Culp expects to get poster paper to the schools at once for the annual Poster Contest. Mrs. Nan Appleman gave Heart envelopes to those who did not have them, and asked them to be

Enlightened ■■i v 1 Lll | etiquette expert Marjabelle Stewart for Ore-lda Foods

Etiquette is a pretentious word, conjuring up images of curtseys to the queen and other formal folderol. Boiled down to size, however, etiquette is simply a matteivof comfort... the comfort of knowing what to do in a given situation. It is possible that the only queen we’ll ever meet is the one selected at Homecoming, but eating out can bring its own selec-

SWALLOWINGGOLDFISH WENT OUT WITH THE bH

.1 I JAN* 28 th 8 a.m. to 5 p.m. ’■ ■ HjPTON Furniture I I 2Vi MILES S. ON 19 THEN 2 MILES W. OF NAPPANEE fl I FREE Gifts to Our Paying Customers 1 1 FREE gifts for the children I I FREE COFFEE & ROLLS ■ ■ COME SEE GRANDFATHER S4OC 1 WHAT WE HAVE CLOCKS * low ” J % JI § ! OHN'S |J Butchor ft | V sh °P H Para I Ground ZfKl Beef OtJ Minced Ham s| 27 "f STEAK $129 SWISS I Center Cut I CjyHrty Him 1 Pork o-f Cheese I ££.*1 3 Z si67 [

returned on february 10, at the regular W.C.T.U. meeting to honor Frances Willard. Mrs. Warren Morin, program leader, led the devotions, taking her scripture from John 21. ‘‘Feed my lambs’,;was Jesus’ admonition. Mrs. Mary Stutzman closed, the meeting with prayer.

tion of table-time traumas. For instance... Those of us who are accustomed to nice fish fillets can flounder when faced with trout en toto. Yet that is the way it is normally served in finer restaurants. Your choices are three: remove yourself from the situation by thinking up a fishy headache; remove the fish from the situation by asking that your waiter do the deboning and return it to you in more familiar form; or tackle it yourself with these tactics: Avoiding eye contact, sever head and tail, removing them to the butter dish. Slit underside from end to end with your knife, separating the halves. With knife tip, pry up backbone, balance with fork and remove skeleton. Cut the remainder into bitesize pieces as you eat, being wary of small bones lurking. Should you chance upon one that had been hidden in the bite, clean it of meat in your mouth then remove with thumb and forefinger. You can bone up on other points of enlightened eating easily by sending your name and address to Ore-lda Foods, Inc., P.O. Box 80, Boise, Idaho 83707. In turn, they’ll send you a handy handbook “Ore-Ida’s All-Rightas and All-Wrongas: Eating Manners for Big Potatoes and Small Fries.”.

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