The Mail-Journal, Volume 19, Number 44, Milford, Kosciusko County, 17 November 1982 — Page 6
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THE MAIL-JOURNAL — Wed., November 17,1982
Community Corner
Milford's Peanut Brittle Woman'
By GAIL WIDMOYER “A lot of people call me the ‘Peanut Brittle Woman’,” said Freda Hollar, Milford resident, who has achieved fame and popularity from Huntington to Elkhart for her home made peanut brittle. Freda has been making peanut brittle for 20 years, and the amazing thing about her peanut brittle is, it isn't a secret recipe, but no one else has been able to duplicate the product On peanut brittle making days. Freda and her husband, Harvey, “always sfart making batches at 5 o’clock in the morning We make 12 batches, go uptown for coffee, and then make another 12 batches Sometimes, we even make more in the evenings." said the expert cook. Harvey and Freda have lived at the same location, on the corner of CR 500 W and CR 1100 N, for 49 years and since they retired from farming, peanut
Meals for older Americans
Meals for Older Americans are served each day at the following locations: The Scout cabin at Crosson Park, Syracuse; the Pierceton Community Building; and the Retired Tigers center, 320 W. Main, Warsaw Meals for Older Americans is for persons 60 years or older and is a chance to meet new friends, enjoy hot. nutritional meals The sites are opened several hours each day including noon for programs Meals for Older Americans is not associated with Welfare but is for the promotion for better health for the older population Donations are accepted for the meals The site directors request all persons planning on attending the meals to make reservations by I p m the day prior to attending Phone 457 2631 for transportation and reservations November IS-24 THURSDAY - Apncol nectar, chicken cutlet with gravy, pars ley buttered noodles, stewed tomatoes with bread cubes.
Art association elects officers
The Lakeland Art Association featured North Webster artist, Laura Hill, at its November 9 meeting held at the Bowen Center Dun ng the business portion of the meeting the officers for the coming year were elected They are President — Laura Hill Vice.presidenl — Mike Yazel Secretary Ruth Whiteneck Treasurer Gladys Huffer The guest speaker sketched and showed pencil drawings of wildlife Most of the artist’s works are done in pencil, although, she does work in oils, watercolor and pastels, as well Laura Hill stated it is a challenge to get the viewer to see the color, making it "come alive", when drawing a black and white picture She also stated that using black and white allows the artist the opportunity to portray a
Ray Buhrt GENERAL CONTRACTOR Residential & Commercial Building Phone: 457-3431 Road 13, Syracuse
5 '3’«aditipnat £Thanksgiwng k 1 ° Xi >1 ‘STeast | I jKSritfS t» CLASSIC =. I FAMILY BUFFET ■ • Holiday Soup • Garden Green Salad Bar • Young Tom Turkey • Holiday Dressing , ♦£7 • Baked Virginia Ham • Candied Sweet Potatoes I --4^^ <z z ' - - --■— • Chefs Vegetable • Pumpkin Pie I ~ • Beverage — Coffee — Tea — Iced Tea serving s*oo I— ll A.M.-4 P.M. — CNIUNttN fH fit Aputn MMm I &
brittle making is a co-op. “I make it because I love to do i , it," said Freda as she prepared to reveal her recipe. "Harvey even puts on clean clothes when we make peanut brittle. We use an old fashioned iron skillet and have to stir the candy the whole time you’re making it. You have to be careful because it burns very easily." The Hollars buy peanuts for their candy at the Leesburg mill where they pay 99 cents per pound for 50 pounds of peanuts. It takes one pound of peanuts for every' batch of peanut brittle which makes 24 pounds of candy. Most of the candy is given away for gifts jequiring Harvey’s help in buying the ingredients “She pays for her peanuts with my checkbook," Harvey said with a smde. Two years ago, the Hollars made one-half ton of peanut brittle and only “spoilt one batch."
cracked wheat bread with margarine, butterscotch pudding. milk, tea and coffee FRIDAY — Apple juice, liver and onions with gravy, fluffy rice, wax beans with red pepper, dinner roll, margarine, strawberry- birthday cake with strawberry icing, milk, tea and coffee MONDAY — Vegetable juice cocktail, batter dipped cod with tartar sauce, potatoes au gratin, frozen mixed vegetables, cracked wheat bread with margarine, peach half, milk, tea and coffee TUESDAY — Blended juice, beef chop suey on rice, whole wheat bread, margarine, jellied strawberries with vanilla sauce, milk, tea and coffee WEDNESDAY - Apricot nectar, breast of turkey, dressing and gravy with whole cranberry sauce, glazed sweet potatoes, french cut green beans almondine. dinner roll with marganiie. pumpkin square, milk, tea and coffee
subject more realistically and in greater detail. The artist studied design at the Maryland Institute, living many years in Baltimore City. Her iater years near Chesapeake Bay and Severn River, led to a continuing and absorbing interest in nature Her years, since rearing the family and teaching school, have been expanded to include hiking and cross-country skiing, with her camera always at hand Since moving to Indiana in the early 70s. she has been active in the Wildlife Federation, producing the logo design for the organization She does art work for the Audubon SocietyTippecanoe Chapter and is active in the Lakeland Art Association The artist's works have been exhibited in W’arsaw. Syracuse, and Fort Wayne, where she received many ribbons and art awards
So for those readers who think Freda’s claims are a challenge, (since The Mail-Journal employees were fortunate enough to sample Freda’s peanut brittle, we are more than ready to try anyone else’s candy!) here is her recipe: FREDA’S PEANUT BRITTLE 2 cups white sugar 1 cup white Karo 4 cup water 3 Toleo 2 tsp. soda 1 tsp. salt
I■BiwPRII ItouW * ■111« r' IPf wßlufeii ML a FHg / /i PEANUT BRITTLE MAKER — Freda Hollar has lived at the corner of CR 500 W and 1100 N with her husband. Harvey, for 49 years where they both enjoy making peanut brittle. They have been making peanut brittle for 20 years and two years ago. the Hollars made one-half ton of the confection. Freda, pictured above, has been dubbed “The Peanut Brittle Woman" by friends and associates who look forward to her homemade candy during the holiday season. (Photo by Gail Widmoyer)
Plan ahead for successful dinner
By PATRICIA M. RATHBUN Extension Agent, Home Ec Although turkey is available in many forms year round, this is still the most popular time of year for the bird. If turkey and all the trimmings are in your plans for Thanksgiving, you need to plan ahead for a successful dinner. When purchasing the turkey, look for the USDA Grade A mark on the wrapper. It indicates that the bird is meaty, and has a well developed layer of fat in the skin and is relatively free of pinfeathers. bruises, cuts and tears on the breast and legs, and free of broken bones A short body, broad through the breast, yields more meat than a long narrow bird of the same weight. The age of the bird is a major factor affecting its tenderness. A young turkey will be more tender and have a milder flavor. Young turkeys are five to seven-months-old The sex designation of hen or tom are optional and is related to size rather than tenderness. Estimate the size of the turkey you plan to buy This estimate will be dependent on the number and size of servings needed and whether or not "planned overs" are desired Allow one-half to three-fourths pound per serving for turkeys 12 pounds or over. For birds under 12 pounds, allow three-fourths to one pound per serving, and one and one-half to two pounds per serving of the already stuffed turkey. For a boneless turkey roast, allow about one-third pound per serving To preserve the quality and safety of the turkey, store it
1 lb. raw peanuts or cashews Mix the sugar, Karo, water and bring to a boil. Add the peanuts. Stir constantly on medium heat and cook to crack stage. Remove from the stove and add soda, oleo, salt and stir until mixed well. Pour on greased baking sheet and cool until cold, then crack. For a nice variation, 4 cup coconut can be added just before the candy is poured onto the baking sheet.
properly after the purchase. Store in the refrigerator or freezer, depending on the form purchased and how soon the bird will be roasted. All freshly killed and dressed birds are better if stored in the refrigerator for 12 hours to develop their greatest tenderness before freezing. Refrigerated store-bought birds can be safely stored in the refrigerator three to four days before roasting. Frozen storebought birds should be kept frozen or immediately defrosted and roasted. If purchasing in the frozen state, plan ahead and thaw the bird in its original wrapper on a tray in the refrigerator for three to four days. It takes about 24 hours for each five pounds of turkey. For faster thawing, place the bird in its original wrapping, if water-tight, in cool running water, or immerse in cold water. Change the water frequently until the turkey is pliable enough to handle. This will take approximately one to three hours for a small bird and six to eight hours for a large bird. Do not allow the turkey to stand in water after thawing Refrigerate or cook immediately. It is not necessary to thaw frozen stuffed turkeys before roasting The only reason un stuffed turkeys are thawed is so giblets and neck can be removed from body cavities. Next week — how to roast and carve the turkey will be discussed.
Bethel — Bethany women hear Dorothy Williams
Women from the Bethel Church of the Brethren met on Thursday evening, Nov. 11, and were joined by Bethany Church of the Brethren women for a program presented by Dorothy Williams at 7:30 p.m. Mrs. Williams gave a book review on "Spring Moon” at the
• Wedding Photography • Family Casuals I e/Zm dP/volob I H 4572561 S Syracuse, Indiana
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SECOND PLATE RELEASED —The Dirilyte Company has been around 70 years making flatware and holloware by hand, but not until last year did the firm create a Christmas plate. Recently, it was announced a second plate in a continuing series will be released. The plate entitled “Christmas in Poland” will feature the rich heritage of the Polish people and the legacy of the Dirilyte Company. It recalls the moment of Christ’s birth long ago. From the kettle of hot soup to the candle glowing in the window, the golden hued plate depicts the warmth of the Polish tradition that surrounds a little nativity scene. There are 3.000 limited issues of the solid bronze plate and each sells for just under one hundred dollars. Each plate is numbered, wrapped in flannel and gift boxed complete with a certificate of authenticity personally signed by the artist, Esther Ann Cryderman, a popular Mid-America freelance artist who has illustrated over 30 books. Her drawings have appeared in manynational publications. The series for the plates is entitled “Christmas Around the World Collection.” Playhouse Guild's Winter Task Force , to meet Nov. 18 Enchanted Hills Playhouse Guild’s Winter Task Force will be meeting Thursday morning. Nov. 18, at 10 a m. in the home of Mrs. Ray (Barb) Grumme. The task force is a core group that was organized one-year ago in order to work on projects during the playhouse’s off-season. At the meeting the Christmas Tea, the Christmas Shopping Spree and the Winter Carnival Dance will be discussed. Playhouse guild members or those interested in membership are invited to attend For further information contact Mrs. Grumme or Mrs. Stephen (Arlene) Berkey.
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MR. AND MRS. LARRY HOLDERMAN
Darlene Robbins becomes bride of Larry Holderman Oct. 23
Darlene Robbins, 347 Coleridge Pl., Waterloo. Ontario. Canada, became the bride of Larry Holderman. r 4 box 262A Warsaw on Saturday, Oct 23. The wedding ceremony was held at 3 p m. in the First Baptist Church. Waterloo. Ontario. The bride is the daughter of Mr. and Mrs. George Robbins. 347
meeting hosted by Bonnie Yoder. Sybil Bradley. Lana Robison and Arlene Cory Bertha Moneyheffer presided over the business meeting, which preceded the special program, and Connie Smith was respons ible for devotions.
,Jr . A ATTEND SEMINAR — Stylists from Vogue Studio of Hair Design in North Webster attended a professional salon forum, sponsored by Maly’s of Michigan, at the Grand Plaza Hotel in Grand Rapids, Mich., from November 6 through 8. The stylists learned overall techniques of hair cutting, perming, coloring, make-up and the latest in clipper cutting at the seminar. Stylists attending the seminar from left to right are: Karla Knafel: Deb Loetz; Jacquie Bowser, owner: Kathie Yoder; and Deb Wagoner. (Photo by Bruce Bultemeier) B. J. Crowley's
HOROSCOPE
Week of November 21, 1982 SAGITTARIUS- Usually a happy person, those born under this sign rale their lives with reason. Acquirers of property, they are energetic ami enthusiastic. Their lucky number is 9. Their lucky day is Thursday. Their best color is purple. SAGITTARIUS-- Nov. 23 to Dec. 21-If you are not presently enrolled in a course of some kind to aid in your advancement in your present position. You should enroll now. CAPRICORN - Dec. 22 to •’ Jan. 19-Plan to eat and drink moderately during the Thanksgiving holiday if at all possible. Enjoyable entertaining should be at an all time high. AQUARIUS -- Jan. 20 to Feb. 18-To avoid feeling hurried and pressured in December, do your Christmas shopping now. PISCES - Feb. 19 to March 20-Much happiness can come to you through giving to others. Make your decisions now concerning Christmas gifts for your loved ones. ARIES - March 21 to
Coleridge PL, Waterloo, Ontario; and the bridegroom is the son of Mr and Mrs. Stan Holderman. r 4 box 262A Warsaw. Rev. Robert Redding, pastor of the First Baptist Church, officiated at the double-ring ceremony. There were 130 guests present. The bride was given in marriage by her parents. The matron of honor was Donna Burkholder, 18-14 Williamsburg Road, Kitchener, Ontario. Bridesmaids were Audrey Galloway, Toronto. Ontario and Norma Legge. Kitchener. Ontario. Cindy Hatch, Waterloo, Ontario, was the flower girl. Jeff Bolinger, Fort Wayne, was the best man with Bryan Holderman. Warsaw and David Robbins, Waterloo, Ontario, as ushers. Following the wedding a reception was held in the Kitchener Holiday Inn, Kitchener. Ontario, at6:3op.m. Following a wedding trip to Florida, the couple is reskiing at Winona Lake. The bride is a graduate of Waterloo Collegiate Institute, Waterloo, Ontario and was employed as a bank teller at, Canada Trust Company in Waterloo. The bridegroom is a graduate of Warsaw High School and is employed by the W'inona Lake Police Department.
April 20--Avoid pressure when possible. Cherish your freedom and make every effort to keep it. Your job should be one where you can move about. TAURUS - April 21 to May 20--Spend more time mixing and mingling. Learn to listen! People will feel more at ease with you if you make an effort to curb your nervous chatter. GEMINI - May 21 to June 20--Don’t hesitate to ask for help. You are too prone to feel that you can do everything yourself. Delegate vour authority. CANCER - June 21 to July 22-Special preparations are in order now for the most enjoyable Thanksgiving you can remember in a long time. LEO - July 23 to Aug. 22-Consider the opinions of
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your loved ones. By becoming too involved in your own thinking you may stand to forget the importance of the views of others. VIRGO - Aug. 23 to Sept. 22-Bargains can now be found if you shop for Christmas gifts. Make an ef- ** fort to select useful items for those you love. LIBRA - Sept. 23 to Oct. 22-More understanding on your part is needed of the youngsters in your life. Be careful not to misjudge the actions of them for they are probably completely innocent. SCORPIO - Oct. 23 to Nov. 22-Take everything in stride this week. Don’t let your work load worry you. The bright side of life is emerging for you.