Galesburg Register-Mail from Galesburg, Illinois on August 8, 1973 · Page 12
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Galesburg Register-Mail from Galesburg, Illinois · Page 12

Galesburg, Illinois
Issue Date:
Wednesday, August 8, 1973
Page 12
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$obd Uaty for lite Colic mans Eggs, Chicken Beat Budget Blues JoAnne Colburn is working at Mr. Steak's Restaurant this summer, to the fall, she will be a freshman at Augustana College in Rock Island, Jo- Anne's parents are Mr, and Mrs. Earl Colburn, 1289 N. Kellogg St, Thomas A, Moist* son of Mr. and Mrs. F. P. Moist, m Lincoln St., has been attend" ing summer school at Utah State University in Logan, Utah, and working in a canning factory there. In the fall, he will be a sophomore, majoring in Civil Engineering, at Brigham Young University, Provo, Utah. Charles Fuson, son of Mr. Mrs. Harold Fuson, 1827 McMasters St., is a senior at GrinneU College in Grinnell, Iowa, He is working at Gale Products this summer. James Peck, son of Mr. and Mrs. Robert D. Peck, 1151 Parkview Rd., is a senior at Illinois Wesleyan University. This summer he is employed as a switchman for the Burlington Northern Railroad. Sandra and Linda Brown, daughters of Mr. and Mrs. Charles L. Brown of near Galesburg, are painting barns this summer. Sandra is a junior at Indiana University, Bloomington, Ind., and Linda will be a sophomore at Illinois Wesleyan University. Pam Clark, daughter of Mr. and Mrs. Ted Clark, former Galesburg residents, now living in Sarasota, F!a., is Working this summer at Florida Southern College in Lakeland, Fla. She will be a senior at the college this fall. Steve Carlson, son of Mr. and Mrs. Carl Carlson, 767 Locust St., is working this summer at Lake Bracken Country Club. He will be a junior at Northland College, Ashland, Wis. Dave. Stinson, son of Mr. and Mrs. Robert Stinson, 1399 W. North St., is working for the Burlington Northern Railroad. He will be a sophomore in the fall at the University of ttyinois, Urbana-Champaign. Cyndy Carpenter, daughter of Mr. and Mrs. Gene Carpenter, 1246 Spruce St., is working at Sambo's Restaurant for the summer. She will be a sophomore at Western Illinois University where she is studying to be a medical technologist. Editor's Note: Any Information about- collegians and thetr summer jobs would be appreciated. News may be sent or phoned to the Women's Department of the Register-Mail. GALESBURG, ILL., WED., AUGUST 8, 1973 PAGE 13 Michael Perez, a senior at Knox College, is working for the Burlington Northern Railroad this summer. He is the son of Mr. and Mrs. Louis B. Perez, 558 W. South St, Rose ffigareda, daughter of Mr. and Mrs. John Higareda, 1156 S. Cedar St., is employed at Illinois Power Co. In the fall she will be a senior at the University of Iowa, Iowa City, She was named to the Honor List for the second semester, in her junior year, Danny and Gary Danbeck, sons of Mr. and Mrs. H. B. Danbeck, Windcrest Acres, are employed this summer by the BN Railroad. Danny will be a junior at the University of Illinois, Urbarta • Champaign, and Gary wiV be a sophomore at Southern Illinois University, Carbondale. Lynn Squire, daughter of Mr. and Mrs. Herbert Squire, 535 Columbus Ave., is employed as the seamstress at Cottage Hospital. She is a senior at Western Illinois University. Her brother, |Tim, is employed in the shipping department at Butler's. He will be a freshman at WIU. Georg Michels from Germany, was a guest in the Squire home this summer for four weeks. He was in Galesburg two years ago as a representative of the People- to-People program. Meredith Ann Jobe, daughter of Mr. and Mrs. Ray Enlow, 251 W. South St., has begun graduate school this summer at Colorado State University, Ft. Collins, Colo. Meredith was graduated in June with high honors by the university, and is working toward her masters degree in speech and hearing. Kathy Rutledge, daughter of Mr. and Mrs. Kenneth Rutledge, 1419 Hollycrest Ct., is working in the X-ray department at Cottage Hospital. She wi\l be a junior at Eureka College, Eureka. WADHAM REUNION The Wadham reunion wiil he Sunday at the middle lions Shelter aft Lake Storey with a potfluck dinner served at 12:30 p.m. Will Note 25th Anniversary Mr. and Mrs. A. Kilby, 533 E. North St., will be honored at a reception, noting their 25th wedding anniversary, on Saturday, when their children and their families will be hosts. Friends and relatives are invited to the reception at 8 p. m. at Bridle Creek clubhouse. Mr. and Mrs. Kilbj were married Aug. 12, 1948, in Burlington, Iowa. Mr. Kilby is employed by the City of Galesburg as a policeman, and Mrs. Kilby is employed at Gross Galesburg. They are the parents of Mrs. Michael Gravino (Diann), Mrs. Richard Gay (Rhonda), Mrs. FYed Kimble (Kathy), Mrs. Robert Buncher( Miki), and Russell, Ronald and Karen, at home. They have four grandchildren. Announce Daughter's Engagement Mr. and Mrs. Nick E. Hennenfent of near Smithshire, announce the engagement and approaching marriage of their daughter, Mary Ann, to Mark D. Free, son of Mr. and Mrs. James C. Free of near Little York. The bride -elect and her fiance are graduates of Yorkwood HJgh School, and both attended Carl Sandburg College. Miss Hennenfent is employed at the Monmouth Trust and Savings Bank, and Mr. Free is with Farm King Eggs and chicken can be the answer for the budget- minded consumer who is looking far matn dishes that are tasty, nutritious ami relatively inexpensive. The price of eggs and chicken are higher this year than test, but they remain a good value. This "Asparagus Frttbata" is a deUcious way to utilize eggs in the dinner menu. It's easy on the budget but packed with all the protein of the more expensive meats, plus many vitamins and minerals. A fritta/ta is an omelet-like mixture, this one being made with a generous amount of IreSh or frozen asparagus. The seasonings are kept to a minimum not only for ease of preparation, but to allow the dedicate asparagus flavor to come, through. It has a two-step procedure. The mixture is cooked on top of the range in the beginning using a French omelet technique and then finished in the oven where it puffs and gets a crispy top that adds to the texture. While the frittata is in the oven head a loaf of criapy French bread alongside, and. spoon up melon balls and fresh strawberries for dessert. Add a beverage and dinner is served. Chicken is a versatile food, since it is not only low in price, but low in calories, as well. And it can be your family favorite, or make it extra special, as in Almond Chicken Paprika, for company. This elegant but easy-to- make dish is ready for guests with its sauce made with pureed vegetables, sour cream and toasted almonds served over chicken breasts. A hint of Sherry adds the flavoring. With it serve ParsDied No> dies, and marinated asparagus or broccoli in a vinaigrette dressing. Summer SSinimer's Quicken is a dieter's dream. It's quick and easy to prepare and has only about 195 calories per serving. The recipe features browned chicken breasts sim- memed with seasonings and slices of summer squash and scaliions (igreen onions). Mer about a half hour, the dish is ready to be served,., with a garnish of lemon slices. This dish goes well with a refreshing tossed green salad. Some classic chicken dishes have a colorful History as weM as great flavor. Chickon Marengo is a good example. ;fi '''' '"ii'f '*f J „ ' ::1| iv Ji:'«'\'%' ^ ,1!,i '?!|!>>*Sl'iljL , , Asparagus Frittata History records that Napoleon's chef, a man named Dunand, created this succulent dish using chicken, mushrooms and tomatoes garnered from the countryside. After defeating the Austriians in the Battle of Marengo in Italy, Napoleon demanded that smiieiing special be' served at the victory dinner. Chicken Marengo was Dunand's creative answer. Napoleon enjoyed the dish so much he insiiisted it be served after every victory battle. The Chicken Marengo recipe offered here has a bonus. Because the chicken is browned by broiing instead of sauter ing, it's a lower calorie version of the dish that Napoleon enjoyed. Chicken pieces are baiked with sliced mushrooms and chopped tomatoes. Sparkled with garlic and shallots or onions, the diish is distinctively French, but its great flavor "costs" only 335 calories per serving. Asparagus Frittata % pound fresh asparagus spears or 1 package (10 oz.) frozen chopped asparagus, cooked and drained 8 eggs 1 teaspoon instant minced onion % teaspoon salt Vs teaspoon nutmeg Vs teaspoon pepper 1 cup (4oz.) shredded Swiss cheese 2 tablespoons butter Preheat oven to 350T. Cook asparagus spears in, boiling salted water until tender. Dralin and chop. Beat eggs with seasonings until well blended. Reserve V\ oup cheese for tapping. Stir re- rnaiinmig cheese and asparagus into egg mixture. Heat butter in 10-inch skillet with ovenproof handle (or handle wrapped with aluminum foil) until drop of waiter sizzles when dropped in pan. jf^eopie and jf^ic \ace& Pour in egg mixture. Cook over low heat about 5 minutes, lifting mixture from hotliom with spatula as it sets. Sprinkle reserved cheese on top. Bake, uncovered, 10 to 15 minutes or until puffy and knife inserted in center comes out clean. Loosen around edge of skillet with spaitula. Slide finilMia onto warm serving plailter. Out into wedges. Makes 4 to 6 servings. Almond Chicken Paprika 3 targe whole chicken breasts 1 teaspoon salt V\ teaspoon black pepper 2 tablespoons salad oil V/t cups sluiced onion % oup chopped or slivered green pepper 1 medium - s a z c tomato, peeled and out into chunks 1 to 2 tablespoons paprika 1 can (8 ounces) tomato sauce 1 cup water 1 oup dairy sour cream % cup slivered or sliced almonds, toasted V* cup Sherry Additional salt and pepper to teste Spiit chicken breasts; pull out any bones that come out easily. Wash and pat dry; season with salt and pepper. In large frying pan, brown in oil over medium-low heat for about 20 minutes; add onion, green pepper and tomato, and cover and simmer for 3D to 30 minutes or until vegetables and chicken are tender. Lift out chicken breasts and keep warm in very tow oven until ready to serve. Puree cooked vegetables in electric blender or press through a wire sieve. Return to frying pan. Mix paprika and tomato sauce, and stir into pureed vegetables along with water. Heat to simmering and stir in sour cream and almonds; mix thoroughly. Add chicken breasts, spooning sauce over them. Heat hist to simmering, but do not boil. Stir in Sherry and additional salit and pepper, if needed. Serve with hot Parslied Noodles. Makes 6 servings. Summer Slimmer's Chicken 3 whale braiierHfryer chicken breasts, halved Paprika teaspoons salt, divided M teaspoon pepper, divided 2 tablespoons butter or margarine Yi cup water 3 pounds yellow summer squash, cut in *Mmch slices 6 scaliions (igreen onions), sliced Yi teaspoon dried loaf basil Sprinkle chicken with paprika, % teaspoon salt and Vs teaspoon pepper. Melt butter in large skillet over moderate heat. Add chicken breasts and brown on both sides. Add water; cover and simmer 15 minutes. Add squash, scaliions and additional Vi oup water if necessary. Sprinkle with remaining salt, pepper and basil. Cover and cook 5 to 8 minutes longer, until chicken and squash are tender. If desired, garnish with halved lemion sliices. Yield: 6 servings; 195 calr ories per serving. Chicken Marengo 1 broi'ler-iflryer chicken, cut in serving pieces VA teaspoons salt, divided x h teaspoon paprika 1 teaspoon chopped shallot or 2 tablespoons chopped onion 1 garlic clove % pound miuslirooms, sluiced 3 large tomatoes, chopped Sprinkle chicken with Vt teaspoon of the saillt and paprika. Place chicken skin side up an baking pan. Broil 3 inches from heat 5 minutes, or until browned. Add shallot, garlic, mushrooms, tomatoes and remaining teaspoon salt. Cover and bake in 350°F. oven 50 to 60 minutes, until chicken is tender. Yield: 4 servings; 335 calories per serving. Sept. 1 wedding at the Immaculate Conception Church in Monmouth. Friends and relatives are invited to the ceremony at 7:30 p.m. and recep- MJ^* i •» * couple is planning action to follow at Meling's SALES LADIES WANTED 1 FUll TIME (5 Days) 1 PART-TIME (3 Days) Fring* Benefit*; Merchandise Discounts; Hospitalization; Good Chance for Advancement. Will Consider Management Trainee, Coll 343-1518 Weekdays 9 to 5 For PtriQitol Interview lap utlpertto! When the French came upon the Mississippi River, they were said to have called it "La Belle Riveriere," meaning a woman easy to look at. They had a nice way with words. The translation of the three words could well be applied to the three Frenchwomen who have been visiting L. F. Graf- fouliere, left, 1232 N. Kellogg St., for the past few weeks. Each in her own way, Marinette Gramond, Mr. GraffouMere's cousin, second from the left, from Argentat, Correze, Sylvanie Landreau of Evreux, Cure, Normandie and Odette Manou of Lapleau, Correze are easy to look at. Add to this their quick French, which left me way out in left field, but not Mr. Graf- fouliere who was bom in •k LET'S GO it On a Pre-School Shopping Tour to WcodJield Shopping Center (Chicago's newest and largest on Wed., Aug. 22. Reservation due date Sat.. Aug. 18. Phone 342-4856 or 342-6715. Air Conditioned T**Uw*y But France, and you have three delightful representatives from France. One of the special places Miss Gramond wished to see was the Mississippi River, which they did, along with Mich spots as Bishop Hill, New Salem and Springfield. At Springfield they visited the State Capitol, Lincoln's tomb and his home. One of the biggest thrills for the trio of travelers was the week's trip to Wyoming where it saw the Rodeo at Cheyenne. The response to the question — "Is this the first time you'd seen a rodeo?" — was "Yes, except for the films." The answer was given by Miss Landreau, who speaks a "little English." Her little English was quite a bit more than my little French. Mr. Graffouliere's son and daughter-in-law, Mr. and Mrs. Ronald Graffouliere, drove the visitors and his father to Wyoming tor the rodeo and also saw to it that the travelers visited many other places while here in the States for the first time. Miss Gramond and Miss Manou are teachers, while Miss Landreau is employed in the service department of Eure, where she is in charge of the office. This would be comparable to being employed by the state government. The three, all highly curious, were willing to taste and try all kinds of food, with beef steak rating high, but for Miss Manou, corn on the cob was the best. In France, apparently, com is only for horses. As with all travelers, souvenirs will fill their suitcases on the return trip, some for themselves and some for their families. Iced teaspoons seemed to he one of the items they are taking back, along with records, pop ones, for their families, and for herself, Miss Gra- mrnd has a purse with "many, many pockets," as she pointed out to me. Their biggest problem was when they landed at O'Hare Airport and had to call Mr. Graf fouliere to tell him where they were. As nearly as I could loll, they didn't know how to dial a call, but through trial and error, accomplished the feat, j One thing they wished me to take note of . . .was "the hos-| pilaiity and friendliness of the! peoplp, not only of their hosts, but of everyone." ! - I.E.B. < Whatavar tha Otcaiion WILL "SAYJTWST ANDERSON Morists N'. BROAD Look *lJourA ^A^l 20% Saving HENKEDON'S collection of sofas, chairs, love- seats, sectional pieces, benches, ottomans and sleep sofas can be yours in the choice of the choicest fabrics. Early selection will put these pieces in your home in time for your holiday entertaining. Complimentary design service is available for your convenience in your home or at Ferris. Now until September 10, in cooperation with' HEN* REDON, we offer you this opportunity to save. FERRIS FURNITURE 465 Mulberry — Open 9 to 5 - Fri. 'til 9 343-2185 Convenient Parking Mastercharge—Americard—Extended Payment

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