The Mail-Journal, Volume 26, Number 17, Milford, Kosciusko County, 10 June 1987 — Page 11

Summer

Eating out-of-doors can add spice to life . . .

By CARLA GAFF Staff Writer When there’s no breeze to be found and it’s sticky, hot, and just plain miserable, the last place anyone wants to be is in a steamy kitchen cooking a meal that no one will have timelo-eat. ___ Fixing meals during the summer is a chore no one covets. However, that can be changed by

* • ■ w F/ ■ ... 1 ■ir ’■■' ' k 1/ fL M W> » ”*’’^itfS-... .■MRBfliß&fil PICNICS GO GREAT WITH ICE CREAM? - Ice cream may not be the favorite dish for all your picnics, but for Emily Bontrager, it's the only way to go.- Picnics are not only a great American pastime, they’re also a great way to beat the heat in the kitchen during the summer months. (Photo by Carla Gaff) Water safety classes slated in the county

School is out for the summer. However, summer water safety instructions have just started. Wawasee High School, with the assistance from the American Red Cross, have taught summer swim lessons for several years. The program has continued this year. Another water safety program will be held at Patona Bay. This program, however, is completely different from the high school’s 'program. At Patona, more boating safety will be taught to those interested in showing up for the three-day

111!'?" SWIM LESSONS — Former Wawasee swim standout Jeanine Gunn works with Bethany Farrel, 8, North Webster, during swim lessons at Wawasee High School. The swim lessons are just one way area students learn about water safety. (Photo by Mark Weinstein)

v^Ss < 'V Tjp wawasee f Now In Our 41 st Year manna a f( VJ' H*rcHt»T x X Financing Available y I. , I?,I4:MH:VJ £“»“ _ t. 1856-2286| r ° FIOICBOIH i> East End Ot The Lake On Morrison K ® ® 1 BHH ■ M® ~ f 4 Island Rood No. 1050 N |» IT , 7 Route 2 Syracuse ■'W | 1 Sales • Service • Storage KSHB J

adding a little spice to the routine and experimenting with new recipes and outdoor cooking. Larry Teghtmeyer of Ace Hardware in Syracuse, explained that outdoor cooking and barbecuing has become even more popular recently. “I think the gas grill business has really increased outdoor cooking, especially during the last two years.” He went on to explain that

event. The session runs from June 24-26 at the bay. Wawasee’s program is designed to teach residents of any age the proper way to swim. Once they learn the technique, practical experience is provided in the pool with supervision. “This is a very solid program,” said director Tim Caldwell, prior to the first lesson of the year. “It definitely meets the needs of the community.” The program originally started under the care of Wawasee’s girls’ tennis coach, Cindy Peterson. Peterson inserted the Red Cross’ teaching program, and the

barbecuing is so popular because of the “convenience of it. And it’s quick and easy .” For the lakes area, cooking outside, especially with some type of a fish recipe, could make you the hit of the season. One acceptable dish might be: HORSERADISH-DILLED ~" TROUT Jtfo grill basket? Tear a piece of heavy foil large enough to hold

system has been a success since. Caldwell’s philosophy on the lessons comes from a close student/teacher relationship. The Warrior head swim coach believes it is more effective to teach with a small ratio (students-teacher) than open classes up to larger numbers. Presently, Caldwell works on a 7-1 basis. Another way students benefit is the 45-minute class format. The time is enough for teachers to teach the students, yet, not too much time for the kids to be in the water. Wawasee’s program has four-45-minute sessions. In the learning experience, the future swimmers learn how to float, swim, use the self-rescue technique, and apply proper water safety guidelines while in the water. From the initial stage, the lessons turn into more competitive swimming for the youngsters. As a result, many young swimmers end up swimming for Caldwell on the high school varsity squad. For swim lessons, Wawasee’s program is one of the best in the area. Both Warsaw and Goshen offer swim programs, but neither compare to the one in Syracuse. Caldwell had directed Goshen's swim lessons a few years ago. Aiding in Caldwell’s swim lessons are several waterteachers and a supervisor. Former Wawasee swimmers are teaching the students, along with Caldwell. Kerry Murphy, a WHS teacher, supervises the program. Nowadays, it is rare for a high school program to meet every need of a community. However, this swim program, fits the Wawasee Community School Corporation like a glove.

the fish in a single layer. With a fork, prick a few holes in foil. Wrap fish in foil. 312-to-14 ounce fresh or frozen pan-dressed rainbow trout, lake perch or pike >/4 c. whipping cream 2 T. mayonnaise or salad pressing l>/ 2 tsp. snipped fresh dill or * 2 tsp. dried dillweed Iv z tsp. prepared horseradish dried dillweed (optional) 2 T. margarine or butter, melted ■A tsp. seasoned salt Thaw fish, if frozen. For sauce, □eat cream till soft peaks form. , Fold in mayonnaise or salad/ dressing, snipped dill, and ‘4 teaspoon of the horseradish. Cover and chill up to 1 hour. Spread insides of the fish lightly with the remaining, horseradish. Insert 2 of the dill sprigs into each fish cavity. (Or. sprinkle dried dillweed into each cavity.) Wrap tails in greased foil. In a small mixing bowl combine margarine or butter and salt. Brush the fish with some of the margarine mixture. Place fish in a well-greased wire grill basket or foil packet. Grill fish, on a uncovered grill, directly over medium-hot coals for 8 minutes. Brush with margarine mixture: turn and

I II 1 wfl if .(1 Jut A ’ Hilf SaHi JKwßh JI -jTV' 4 EMI G'- mL CuSslm "1 *’ I BARBECUE TIME — Summer is now in full swing and so it the heat. But you can escape the suffocating heat by cooking and eating outside. Shown here enjoying a barbecue is the Richard Kennedy family. From left are, Donnie, Julie. Jamie, Pam and Rich. (Photo by Carla Gaff)’ Bass limit in effect at four more lakes

As a reminder to area bass fishermen, the Department of Natural Resources says a 14-inch minimum size limit on largemouth bass was imposed last fall at four more northeast Indiana lakes. The 14-inch bass size limit is now in effect at Cree, Sacarider and Skinner Lakes in eastern Noble County and at Beaver Dam lake in southern Kosciusko County. This brings the total number of area lakes where small bass are protected to 30. The list includes all lakes in Chain O’ Lakes State Park. All lakes and ponds on the Tri-County and Pigeon River Fish and Wildlife Areas also have 14-inch bass size limits in effect. Outside Chain O’ Lakes, TriCounty and Pigeon River Areas, the list of lakes where bass less

Home Os The Happy Boater | Patona Bay Boat Service g ] 453-3970 g Own A Take A tt Cnjaft 0^ 6 |o yf/ |—-. w tJ p J I • Ulf /)■ As Low As l n DOMiIMIQIJE ,> . fc mo * * si,AMcz7mir ! U < West Shore W

brush other side. Grill 5 to 8 minutes more or till fish flakes easily when tested with a fork. Serve with the sauce. Makes 3 servings. Or you might want to try: BLACKENED FISH Because fillets vary slightly in thickness -you may need to remove the thinner ones from the skillet and cook the thicker fillets for just a minute or two longer. 4 fresh or frozen catfish, cod, pollock, pompano, or haddock fillets >4 tsp. onion powder V 2 tsp. garlic salt ‘4 tsp. ground red pepper tsp. dried basil, crushed */4 tsp. ground white pepper l /4 tsp. dried thyme, crushed ‘/4 tsp. pepper 1/8 tsp. ground sage '/4 c. margarine or butter, melted Thaw fish, if frozen, in a small mixing bowl combine remaining ingredients except margarine or butter. Brush both sides of fish with some of the meitcd margarine or butter; coat both sides with seasonings. If using a charcoal grill, removed grill rack and place an unoiled 12 inch cast iron skillet directly on hot coals. If using a gas grill, turn to high

than 14 inches long must be released includes: Beaver Dam Lake and Chapman Lake, Kosciusko County; Simonton Lake, Elkhart County ;

PONTOONS FOR RENT Fishing Boats —<. With Or Without Motors MOCK’S BOAT RENTALS WACO DRIVE - LAKE WAWASEE PHONE (219) 457-3355 VISIT OUR SNACK BAR

and place skillet on the grill rack. Preheat the skillet five minutes or till a drop of water sizzles. Add coated fillets to skillet. Carefully drizzled about 2 teaspoons of the melted margarine over the fish. Grill fish 2’4-3 minutes or till blackened. Turn fish and drizzle with 2 teaspoons of the melted margarine. Grilbt£’4-3 minutes more or till blackened on other side and fish flakes easily when tested with a fork. Transfer to serving plates. Drizzle with any remaining melted margarine. Wakes 4 servings. For the barbecuing chef with a bit more simple taste: 57 SAUCE CHEDDAR BURGERS 1 lb. lean ground beef 1 c. grated Cheddar cheese f Vz c. soft bread crumbs ■4 c. minced onion 3 T. Heinz 57 sauce 1/ c n lf /4 UI4»V Sandwich buns, toasted Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional 57 Sauce if desired. Makes 5 servings. However, if you’re not into barbecuing, but still want to beat the heat of the kitchen, you might want to try:

and place skillet on the grill rack.

Crane Lake, Cree Lake, Eagle Lake, Sacarider take, Skinner Lake and Sylvan Lake, all in Noble County; and Round Lake, Whitley County.

Wed., June 10,1987 — THE MAIL-JOURNAL

STUFFED-TO-THE-RIM VEGETABLE ROLL Cut thin slice off top of a round club roll. Hollow out bottom; leave 2 4 inch shell. (Save inside for bread crumbs) Pile very thin slices of smoked ham inside roll bottom. Fill roll with drained deli marinated vegetable salad. Top with havarti cheese slices. Broil a minute or two till cheese

w ” "■** —' __ A«BB| [ Qk ■ ir J B TIME FOR RELAXING — A soft breeze.and a seat under a comfortable shade tree with a choice book, can be a great way to relax in the summer, especially after an outdoor meal. Shirley Worley was relaxing in just that manner, when she was caught by the camera as she enjoyed a day of her vacation recently at Lakeside Park in Syracuse. (Photo by Carla Gaff)

’A •Ifills DEATHTRAP JUNE 10-14 < ETIit9 utAgsteftg ending cJWfe cAnd SEaugte P.O. Box 41 • Syracuse, IN 46567 (219)856-2328 | Mermaid | 1 Festival | < J une 22*27 1 IWf AMATEUR | | TALENT CONTEST 1 J 3 NIGHTS OF COMPETITION | 1 Mon., June 22 (KThr us th) * K — > a * Junior High W > Tues., June zj <6* Thrusts * E Thun., June 25 E J Awards & Trophies Presented C B Each Evening Os Competition V < NAME 1 1 ADDRESS 1 1 PHONE : E C NAME OF GROUP < E DESCRIPTION OF ACT 1 E All Entries Must Be Received Before June 20, 1987 E ■ SEND TO: E | TALENT — MERMAID FESTIVAL | 1 P.O. Box 11, North Wohstor, IN 46555 > 1 Or Cai 134-4316 ff

oozes. Recap with roll top. Ah, perfection, and it’s only about 400 calories. For picnics you might want to try mixing up a macaroni salad, but replacing the macaroni with shrimp and adding thin sliced carrots. This is a cool, fresh salad with a different savor. But whatever you try; try cooking, eating and relaxing outside.

11