Carrol Daily Times Herald from Carroll, Iowa on April 19, 1976 · Page 9
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Carrol Daily Times Herald from Carroll, Iowa · Page 9

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Carroll, Iowa
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Monday, April 19, 1976
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Page 9
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Gourmet Dinner, Theater a Success Times Herald, Carroll, la. Q Monday, April 19, 1976 ' ByMaryLeeHagert BREDA — Patriotic flags lined the sidewalk approaching the heavy school doors. A banner proclaiming the "Yankee Peddler Inn" was strung across the outside entrance. It was dusk and persons were scurrying toward the building in quiet anticipation. Inside almost everyone was in motion, dashing about the decorated St. Bernard's School gymnasium and cafeteria. This was the scene last week as the pensioners of the St. Bernard's Church sponsored a dinner-theatre. 1 About 550 persons were served at the "Inn". Some travelled from Atlantic and Fort Dodge to attend the gourmet meal and variety show. Prior to the three nights the "Inn" was staged, several Breda residents toiled many long hours making preliminary preparations. About 140 persons helped with the candlelight supper and 20 persons staged the variety show. It was not uncommon to be in downtown Breda and to overhear people asking, "Do you have a cowboy hat?" or "You wouldn't happen to own an old pair of boots?" They were busy gathering the necessary costumes for the variety show. The day before the first meal was served, the dinner crew began preparing the meat for the Beef Wellington and making the Clam Chowder Soup. Both were items on the meal menu. The dinner-theatre is part of a money-making scheme originated by the church's pastor, the Rev. Charles Yetmar. He assigns members of the parish to help with various projects. The proceeds are donated to the St. Bernard's church and school. The head committee had worked on the dinner-theatre since before the boys' state basketball tournament, committeeman Doug Polking said. "At times we wondered if it was worth it all. but once things were ready to go, we knew it was." he said. "It's really been fun!" quipped another committeeman, Norman J. Nieland, rural Breda. As with most undertakings of this size, there were a.few humorous experiences, Polking said. The committee had to figure out the quantities of Just moved in? I can help you out. Don't worry and wonder about learning your way around town. Or what to see and do. Or whom to ask. As your WELCOME WAGON Hostess, I can simplify the business of getting settled. Help you begin to enjoy your new town... good shopping, local attractions, community opportunities. And my basket Is full of useful gifts to please your family. Take a breaMrom unpacking and call me. 7- "Q «] 792-9394 ingredients needed to serve the large crowds. "We wanted to order 45 individual stalks of celery." Polking explained. "But somewhere along the line things .got mixed up. and the market sent us 45 bunches of celery!" he said with a laugh. "We don't know what to do with all this celery." he added. As the food was being served by one of the 25 waiters and waitresses, the committee heads were able to sit back and relax. Most seemed to know their jobs and there was little confusion evidenced by the kitchen crew. "We have a crew for everything, even a decorating crew," Nieland said. "This is a real togetherness project," Mello Knobbe. rural .Breda, a head committeeman said. "Even if it isn't our biggest money maker, you get to know the people in the parish." Handmade pieced quilts lined the auditorium. A large imposing stage had been build to one side. Dinner tables, lighted with candles made by Sr. Joan, clustered around the stage. The "chefs" prepared the flaming cherries jubilee on the stage for everyone to see. Tiny flames leaped out of the dishes, as the dessert was served. Following the meal, a two hour variety show was staged. Students, parishioners and members of the community helped with the show. The show included both comical and serious pieces. Several high school age mimics presented skits. Musical numbers, including one involving the entire St. Bernard's church choir, were scattered throughout the show. The finale was a one act comedy entitled "The Bad. the Worse, and the Broccoli." The —Slarf Photo Duane Steinkamp, rural Breda, carves Beef Wellington served at the St. Bernard's Church, Breda, dinner-theatre. audience roared with laughter as the adults acted with exaggerated motions and voices. The four course dinner included food dishes not commonly seen on many dining tables. Here are two of the recipes. One person was heard sayihg/'I don't normally like cooked carrots, but these are fantastic!'' Carrots Winemastcr Inn 2 Ib. carrots, sliced 1 2 Ige. onion, diced 3 stalks celery •''•i C. white wine Vb C. sugar what's new? Babjes are born every day. And newspapers report it —in-full. They also report on who's getting married, local sports, the price of a pot roast, and more. In "your community this is news. And newspapers print the news, with strong emphasis on local news. Local newspapers deliver, where other news sources leave off. People believe strongly in newspapers for several reasons: newspaper reading is a habit with most people; it's part of the habitual routine of daily life; and people regard their newspaper as a friend they can't do without. Over eight out of ten adults read a newspaper every day. For that .reason no other news medium can match local newspapers for speedy, thorough saturation of your town. For all the news about your community, read your local newspaper. Newspapers deliver the local story. IOWA PRESS ASSOCIATION AN AFFILIATION OF 385 IOWA WEEKLY AND DAILY NEWSPAPERS ":iC. butter '/2 tsp. dill weed Dice celery, including leaves. Combine all in'gredients in a saucepan. Cook over low heat until they are tender. Boston Style Clam Chowder 5 oz. celery 5 oz. onions 7 oz. potatoes 1 qt. water '.i bay leaf :> /4 Ibs. clams I'.aC. clam liquid Salt to taste '«tsp. pepper 5C. milk 2 oz.fat 2 oz. flour Combine diced celery, chopped onions and cubed potatoes. Add vegetables and bay leaf to boiling water and cook until tender, approximately 20 minutes. Add cooked clams, clam liquid or water, salt and pepper to above mixture. Bring to boiling point. , Scald milk. Blend melted fat and flour to a smooth paste. Add scalded milk slowly, stirring constantly. Combine with clam and vegetable mixture. Cook about 15 minutes or until soup is smooth and slightly thickened. Note: 1' i pounds of finely cubed salt pork may be substituted tor fat in recipe. Fry salt pork until lightly browned, add flour to make a roux. Serves 12. Soybean is Hailed as Substitute By Tom Hoge (AP Writer) The soybean, which has been called the "meat without bones," was known to the Chinese about 2,000 years before the birth of Christ and still serves as a keystone of the Chinese cuisine. Soy sauce has long been a standby in this country as a seasoning, but now with the soaring cost of meats, the protein-rich bean is being used more and more as an occasional substitute for meat dishes. Actually, it can be used in most every kind of recipe from soup to nuts. Eaten green, soybeans resemble our limas, but they are more often concumed as a dried, cooked bean. They are also ground into flour, which in turn can be processed into an instant soluble powder. Soybean milk, which can be made from either the flour or the powder, has proven a useful substitute for cow's milk and is used to make a curd product that is much like cottage cheese. This substance has been used for centuries in Chinese cookery and is known to have an even higher protein content than straight soybeans. The protein content of this adaptable bean is formidable. Half a cup of cooked soybeans contains about 20 grams of protein and half a cup of soy flour contains about 30. Compare this with a whole cup of milk, which contains only eight grams of protein, and a quarter pound of chicken, which runs between 15 and 18 grams. The famed nutritionist, Dr. Carlton Fredericks, notes, however, that whereas soy is unusually efficient for a vegetable protein, it is still not quite as efficient as meat, milk, fish and fowl proteins. A number of big food processing houses have been putting out soybean protein — meat substitutes for vegetarians and those who cannot afford a daily ration of meat or fowl. They feature frozen soy sausages, ham or chicken chunks among other things. • Soybeans seem to do best when combined with other ingredients. The process is usually simple once you have prepared them. Just soak dry beans overnight and simmer them in water about three hours till tender. Here is a recipe for soybean casserole that should help stretch your budget. 3 tablespoons vegetable oil 1 Vi cups onions chopped fine 2 cloves minced garlic 2'/2 cups fresh diced tomatoes 1 cup wheat germ 3 tablespoons brewer's Counter Talk By Jewel Tooley Potato chips (munch, crunch) are celebrating their 123rd birthday (crunch) this year. Happy birthday (crunch) to them! There are few home-bred foods in America with the tradition of the natural potato chip, according to the Potato Chip Institute International. Several new Americana recipes using potato chips have been prepared especially for the nation's bicentennial year. Paul Revere's tavern never served such delectable hamburgers as these, which can be even more exciting with garlic or onion powder sprinkled on them: Flag Wavers Cheese and Potato Burger 1 '/i> pounds ground chuck 1 onion, chopped l'/2 tsp. salt legg '.'2 cup finely crushed potato chips '/a cup catsup 4 slices American cheese 4 hamburger buns, split and toasted Additional potato chips, catsup, pickle slices In a bowl, mix chuck, onion, salt, egg, crushed potato chips and catsup. Mix until well blended and shape mixture into four large patties. Fry or grill burgers until desired degree of doneness. Top burgers with cheese slices and broil until cheese melts. Place burgers on buns. Serve with potato chips. Top burgers with catsup and add pickle slices. (Serves 4). yeast 3 cups cooked soybeans 2 tablespoons whole wheat flour 1 tablespoon soy flour 1 teaspoon oregano 1 teaspoon thyme 1 tablespoon molasses 4 ounces white wine This poultry stuffing comes from New England and may be used for turkey, chicken, game hens or duckling. Coarsely crumbled potato chips give it a unique flavor. The recipe makes enough stuffing for a 10-pound turkey, two 4-pound roasting chickens, eight game hens or two 4-pound ducklings. New England Potato Stuffing for Poultry '/2 cup butter or margarine 1 onion, chopped I cup chopped celery 1 cup sliced fresh mushrooms 10 slices while bread, cut into ''.--inch cubes 1 cup finely crushed potato chips 1 cup chicken broth 1 tsp. salt 1 tsp. poultry seasoning '/i cup chopped parsley In a skillet, heat butter and saute onion, celery and mushrooms until golden, about 5 minutes. Pour mixture with drippings into a bowl. Stir in bread, potato chips, broth, salt, poultry seasoning and parsley. Toss to blend well. Stuff poultry just before it is ready to be roasted or pile stuffing into a greased 2''2-quart casserole for baking separately. If baking in a separate casserole along with the roasting poultry, bake it for 1 hour. Even if you don't use potato chips in cooking, be sure to munch a bunch for lunch to celebrate their birthday. Salt and pepper to taste Saute onions and garlic in the oil till tender, then add all other ingredients, mix well and place in a casserole. Bake in a preheated 350-degree oven about half an hour or till bubbling. Serves 6. Good with a chilled dry white wine. 4-H Club News The Jolly Janes and Merry Makers 4-H clubs held a joint meeting the afternoon of April 10 at the Extension meeting room. The meeting was conducted by the presidents Amy Daiker and Deb Wiederin. Pledges' were led by Linda Baumhover. Roll call was answered by "describing a nature article brought to the meeting." Items discussed were the health clinic, intermediale camp, how to fill out record books, and the fair list. Presentations given were: "Decorating with Plants and Their Care," by Jane Pudenz: "Terrariums." by Karla Lux: "Nature Notebook." by Julie Hagemann. and "Different Types of Floor Coverings." by Michele Pudenz. Slide narrations given were: "Articles Created from Nature." by Amy Daiker: "Decorating with Nature Ma t e'r i a 1 s.'' by Lor a Hagemann. and "Artist with a Green Thumb." by Julie Hagemann. The activity for the afternoon was drawing designs in various shape spaces, and making Easter favors for residents of the Carroll County Care Facility. The meeting closed with a sack lunch. The next meeting will be May 15. in the Farm Bureau meeting room. 25% OFF SALE Save On Goodyear White Stripe Or White Letter Tires 'POLYGIAS' 70 SERIES-White Stripe 'Custom Wide'I read Polyglas' $ 39 E70-14 $ 39 H70-14 *48 F70-14 $42 IG70-15 $ 45 D70-14 with trade G70-14 $ 45 H70-15 $ 48 Plus $1.95 to $3.07 F.E.T.. depending on size. • For performance cars • Tread-firming belts • Wide tread, low profile Also white letter tires at comparable savings. 60 SERIES-White Letter 'Polyglas'GT $44 E60-14 with trade F60-14 *48 G60-15 $ 52 G60-14 $ 50 H60-15 $ 56 Plus $2.66 to $3.72 F.E.T., depending on size. • Wide nine-rib tread • Bias-belted construction • Style and performance $ 59 Everyday Low Prices on Polyester Cord Tires 'ALL-WEATHER' 78 B78-13 blackwall with trade E78-14 F7B-14 G78-14 I G78-15 $ 24 70 $ 25 80 S 26 95 blackwall with trade Plus $1.82 to $2.65 F.E.T., depending on size. WHITEWALLS available at slightly higher prices. Listed sizus fit models of Dart, Miislnng, Camaro, Charger, Century, Cutlass, Uuick, American Motors, Dodge and others. 1 Polyester cord body ' bias-ply construction 1 Low budget- saving price Tire Sale Prices Remain In Effectl Thursday, Friday & Saturday Only GOODfYEAR PAUL & WAYNE SKELLY SERVICE East Hwy. 30 - Carroll

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