The Mail-Journal, Volume 23, Number 17, Milford, Kosciusko County, 23 April 1986 — Page 7

Community Corner

Matt Wagoner brings credibility to North Webster Police Department ■

By MARK HUFFMAN Staff Writer Attempting to bring credibility to a faction that has lacked respect in the past, an air of confidence surrounds Matt Wagoner as he overtakes the position of North Webster town marshal. Opting to drop the word “acting-,” normally affixed before his title, Wagoner prefers to be referred to as the permanent town marshal, something that should come about when he finishes a 12-week training course Sept. 24.

Profile

“The town board uses the word ‘acting’ just to build up a trust with me and make sure I stick around,” Wagoner said, adding, “They appointed me to the position because I’m eager to learn.” That appointment came three months ago, after the former town marshal resigned. “The North Webster Police Department has come a long way in three months, we’ve gained some respect from the public,” Wagoner claims, admitting that the department had been the butt of several jokes in the past. “Comments about police still find their way into newspapers,” Wagoner remarked, referring to the public that prefers to voice its opinions on the editorial pages. “I just wish they’d attend town board meetings and confront us so we can correct the problems — that’s what the meetings are for! ” However, despite Wagoner’s pleas, the majority of the meeting room is left vacant much of the time. Nevertheless, his relationship with that board, which he refers to ds his “lords,” remains on firm ground. “I have a good relationship with the board members, they know that when I get my fingers pinched I won't whine, but will go about my job even harder.” That attitude has followed Wagoner throughout his lifetime. Born and raised in North Webster, the policeman claims he comes from a line of

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SPRING DINNER AND PREVIEW 86 — The Enchanted Hills Playhouse Guild is busy planning the Spring Dinner and Preview ’B6. It will be in “Maxies” at the Maxwelton Golf Club on Saturday, May 10. There will be a cash bar at 7 p.m. with dinner being served at 8 p.m. ' Members of the Enchanted Hills Playhouse Troupe will perform following dinner songs and skits from the 1986 season. The public is encouraged to attend. Tickets are available at area businesses as well as from Clare Baumgardt, guild president. No tickets will be sold at the door. Shown in the photo are Shelley Moore, committee member; Mrs. Baumgardt; Cathy Lemburg; and Janet Lemburg, co-chairwomen of the event. (Photo by Deb Patterson)

Here's what's cooking

BARLEY PILAF WITH VEGETABLES 2 T margarine l-4*/2 oz. jar sliced mushrooms, drained 2T instant minced onion 1 tsp. dried basil leaves, crushed / 1-10% oz. can condensed creamed spinach soup 1-15 oz. can tomatoes, cut up % tsp. garlic powder % tsp. paprika 4 cups cooked barley Toasted walnuts, chopped Grated Parmesan cheese In 10-inch skillet melt margarine over medium heat and cook mushrooms and onion

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with basil until tender. Stir in soup, tomatoes and their liquid, garlic powder and paprika. Heat to boiling. Reduce heat to low. Simmer 5 minutes, stirring occasionally. Stir in barley. Cover; simmer 10 minutes, stirring occasionally. Serve topped with nuts and cheese. Makes 8 servings, 193 calories each. Treatment backed % BOSTON — The controversial practice of using drugs to treat mild and moderate high blood pressure saves lives and is especially effective for preventing strokes, a new analysis concludes.

“leaders.” “There are three school teachers in our family, and I have another brother who is studying to be a preacher, everyone is involved with helping the public,” he'-said, noting that he had been a foreman for a local factory before becoming a fulltime officer on the force Oct. 7,1985. Wants Juvenile School Wagoner worked part-time for the North Webster police department at an age (18) when most people are just finishing school, something that may have been on the young policeman’s mind when he went back to get his diploma from Goshen High School last year. “I decided to marry at a young age and took some time away from school, having gone to Wawasee High School for two years before quitting,” he explained. Living with his wife, Jean, and three children, Melissa, 6, Amy 3, and Matthew Jr., 1, Wagoner also operates the Grimes Bait Shop in North Webster, something that developed from his avid love of fishing. “Whenever I come home from a bad accident or fatality I tinker around the shop to get my mind off of it, it’s my way of relaxing,” he said. Working as a part-time electrician for Guy’s Electric Service also keeps Wagoner occupied. “If I weren’t town marshal there’s no doubt in my mind that I’d be an electrician, those are two things that will always be needed —a policeman and an electrician,” Another thing needed, according to the 23-year-old, is a school for troubled children. “I’d love to have a juvenile school, I like helping helping kids and don’t think a lot of people are going about helping them in the right way,” he explained, adding, “I was raised going to church all the time and I saw the way they tried to help kids with problems and I didn’t agree with them.” That disapproval incited Wagoner to develop his own method of dealing with “problem” kids. “I think you have to build a trust with the person and show them the ‘right’ way, not smack them on the fingers, he said. That trust has developed over the years and it’s not uncommon for Wagoner to receive a call from a troubled teen in the middle of the night, something

Right It takes hard work to make easy living. —Enterprise, Hubbard, Ore.

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• YOUTH AND EXPERIENCE — Matt Wagoner mixes both ingredients to provide Norjth Webster with a capable town marshal. Having taken over the post three months ago. Wagoner will participate in a training program at the Indianapolis National Guard Armory July 7 through Sept. 24, before being officially recognized as the head of the town’s police department. (Photoby Mark Huffman)

that goes beyond the duties compensated by his paycheck. While the marshal admits that he has to “learn to be patient,” work towards developing a summer program for juveniles has begun. “Money is the big issue right now, we have to re-establish a budget and get the people interested.” One person Wagoner claims is interested, is friend and deputy marshal Jerry Craig. “Jerry really helps back me up, he’s a fineofficer.” One other deputy and six dispatchers also help make up the North Webster squadron Wagoner has headed for three months, and hopes to head for the next few years. "1 like the fact thatflhave to prove myself, if someone tells me something can’t be done I turn around and do it — I’m a ‘go-getter’ and that’s all there is to it,” he concluded.

Jim Amsden of Milford elected to AAA membership

Jim Amsden of Milford has been elected to membership in the American Angus Association, according to Dick Spader, executive vice president of AAA j The AAA is the largest beef cattle registry association in the world. This organization includes 30,000 active adult and junior

Twilighters meet in home of Mrs. B. Eyer

Members of the Twilighters Bunco Club at Syracuse were entertained Wednesday evening, April 16, in the home of Mrs. Bill Eyer. Guests were Mrs. Kenneth Knisley and Mrs. Jim Mench. High for the evening went to Mrs. Bill Coburn; low, Mrs. Knisley; travel, Mrs. James Mench; and the door prize, Mrs. Tim Darr. Birthday gifts went to Mrs. Charles Searfoss, Mrs. Eugene Henning and Mrs. Donald Niles. Mrs. Warren Benson received a belated birthday gift. Anniversary gifts went to Mrs. Darr and 1 Mrs. Eyer. Mrs. Henning served as cohostess for the evening. Hostess for May will be Mrs. Darr assisted by Mrs. Robert Moser.

members, and its computerized records feature detailed information on nearly 11 million registered Angus. The AAA records ancestral information and keejte records of production on individual animals for its members. These permanent records help members select and mate the best animals in their herds to produce high quality, efficient breeding cattle which are then recorded with the AAA. Most of these registered Angus are used by U.S. farmers and ranchers who raise high quality beef for American consumption.

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Syracuse woman wins Indiana cooking honors

Following are the recipes which won Helen Schnedler of r 2 box 429, Syracuse, second place honors in the recent Indiana Beef Cook-Off: BEEF ROLL-UPS 14 lbs. top round steak, sliced V 4 inch thick, pounded to half its thickness, and cut into 8 equal square or rectangular pieces 4 oz. fresh mushrooms, coarsely chopped 1 medium onion, chopped 2 tsp. butter 4 tsp. Accent 4 tsp. seasoned salt 14 oz. cream cheese 4 cup seasoned bread crumbs 14 tsp. lemon juice 1 can beefy mushroom soup, drained flour 4 cup butter or margarine approx. 6 more mushrooms, sliced 4 cup water 4 cup wine 2 T cornstarch * 2 T water FOR POTATOES 3 Irg. potatoes 2 T butter 4 tsp. Accent 1 4 cup sour cream dash of white pepper salt to taste - approx. 4 cup milk Saute the chopped mushrooms and onions in the 2 tsp. of butter until tender. Add the Accent, seasoned salt, cream cheese, bread crumbs, lemon juice, mushrooms and bits of beef strained from the soup. Mix well. Spread mixture on the Xprepared beef. Roll up each piece and fasten with a toothpick. Turn rolls in flour. Melt 4 cup butter in a skillet and brown the beef rolls l . Transfer them to a casserole dish. Add 4 cup water to the skillet and scrape up brown bits. Add the beefy mushroom soup and the wine. Mix and pour over the beef rolls in the casserole dish. Cover and bake at 325 degrees for 14 hours. While beef is baking, boil the potatoes and then mash them. Add the butter, Accent, sour cream, salt and white pepper, and enough milk to make the potatoes"fluffy. Keep warm. When beef is done, transfer rolls to an oven proof platter and remove toothpicks, alternating rolls with mounds of mashed potatoes. Return to oven (375 degree) to heat thoroughly and brown potatoes lightly. Thicken the gravy to desired consistency with the cornstarch

Wed., April 23,1986—THE MAIL-JOURNAL

mixed with water. Garnish platter of 4 beef and potatoes with whole mushrooms, green onions, cherry tomatoes and parsley. Serve gravy in a separate bowl. GARNISH Make ahead of time and chill. Cut a star-shaped design on top of several mushrooms. Simmer mushrooms for a few minutes and cool on paper towel. Cut about one inch off bottom of several green onions. With a sharp knife make four cuts

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BEEF COOK-OFF — Helen Schnedler, r 2 box 429, Syracuse, Is pictured preparing her “Beef Roll-Ups”, which won second place at the Indiana Beef Cook-Off on Saturday, April 12, at Perry Meridian High School in Indianapolis. The Beef Cook-Off encourages the use of less expensive beef cuts such as round, chuck, or ground beef. To obtain the other winning recipes entered in the cook-off, send a legal size, self-addressed envelope to the Indiana Beef Cattie Association, 8790 Purdue Road, Indianapolis, Ind., 46268.

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across each onion, rotate and make four more right angles to first cuts, make cuts about threequarters of an inch deen. Drop into ice water. Make four cuts about three-quarters of the way through several cherry tomatoes. Scoop some of the center out with a grapefruit knife. Arrange garnish with parsley in the center of the platter. ' Serves four. Approximate time of preparation and cooking is • three hours.

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