Estherville Daily News from Estherville, Iowa on January 12, 1973 · Page 10
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Estherville Daily News from Estherville, Iowa · Page 10

Estherville, Iowa
Issue Date:
Friday, January 12, 1973
Page 10
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Vegetoble6 6teol the uu by Sandra Bloom, Farm & Home Food Consultant Hospitality is a part of the winter season. The season is doubly special because we share our fellowship and good times with family and friends. One of the friendliest gestures is a table laden with good things from your kitchen. With imaginative seasonings and care in selection, you can transform vegetables from mundane to marvelous. Give your vegetables a glamorous new image. Serve them in a new fashion and allow them to steal the show. Vegetoblea Delia Robbia 1 (loy-i oz.) can cut asparagus spears, drained 1 (12 oz.) can shoe peg white corn, drained 1 (12 oz.) can whole kernel corn, drained 1 (17 oz.) can early peas with pearl onions, drained 2 (2l/o oz.) jars ivhole mushrooms, drained Vi CU P drained mushroom liquid Pimiento Arrange vegetables in a decorative pattern in an 8-cup chafing dish pan or casserole. Garnish with pimiento cut-outs, if desired. Pour drained mushroom liquid over vegetables. Cover and heat through on range or over chafing dish heating unit. Keep warm. Serve with whipped spread. Velvety Chive Spread J /4 CU V margarine, softened 1(3 oz.) pkg. cream cheese with chives, softened Paprika Whip margarine with cream cheese until fluffy. Turn into small bowl; sprinkle with paprika. Serve at room temperature. Golden ficorn 6cuff le Mot Vegetable 6olod Clnnomon dozed Corrcte 3 egg yolks, slightly beaten 2 cups cooked acorn squash V4, teaspoon grated lemon rind 3 egg whites 2 tablespoons margarine 2 tablespoons flour 1 teaspoon salt Vs teaspoon allspice 1 cup milk 2 cups shredded Cheddar cheese In a medium-size saucepan melt margarine; blend in flour, salt and allspice. Gradually add milk and cook, stirring constantly, until thickened. Remove from heat and stir in Cheddar cheese, egg yolks, squash and lemon rind until well blended. Beat egg whites until stiff but not dry, then fold the cheese-squash mixture into them. Turn into casserole, place in pan of hot water and bake at 350 degrees for 1*4 hours. Serve immediately. © Copyright R. G. Inc. 1973 2 cups hot cooked caidifloiverettes Small crisp lettuce leaves 1 teaspoon seasoned salt Heated bottled French or Italian dressing 1 tablespoon margarine 1 cup California walnuts Vi teaspoon dried dill, rosemary or oregano 2 cups hot cooked carrots 2 cups hot cooked wax or green beans Melt margarine in skillet. Add walnuts; sprinkle with herbs. Stir over moderate heat until walnuts are lightly toasted, about 5 minutes. Arrange hot cooked vegetables and herbed walnuts on crisp lettuce on serving platter. Sprinkle with seasoned salt. Serve with heated salad dressing. Makes 6 servings. 2 bunches (about 2 lbs.) carrots y~2 cup water 2 tablespoons margarine 1 V2 teaspoons salt 14 teaspoon cinnamon 2 tablespoons honey 2 teaspoons lemon juice !/•> cup chopped, toasted California walnuts Trim, pare and cut carrots into 3 -inch strips, about 5 cups. Turn into large skillet; add water, margarine and salt. Cover tightly and cook just until tender-crisp. Watch closely; if necessary, add a little more water to keep from sticking. When carrots are tender, liquid should be almost gone. Gently stir in cinnamon, honey and lemon juice: simmer a few minutes. Add walnuts and In a minute longer. Makes 6-8 it inq on a grand scale Time proved her right, for the interest was lasting, and long after the boy had gone away to college and to medical school, the doctor continued fervently to build trains, to spend hours at his hobby. The leisure hours not spent working on the railroad were spent traveling on them — literally. There's hardly a railroad in the country that Dr. and Mrs. Fessler have not traveled, including the little spur lines that have become strictly tourist attractions, lines like the Skunk in California, the Cass in West Virginia, the old Tweetsie in North Carolina. Like many avid railroad fans, he is sickened by the slow demise of the passenger train. And he is a firm believer his grandchildren and those of future generations will only read about trains on which people rode. "I'm convinced that in another 10 years or so, with the exception of perhaps the western roads, the passenger train will be nearly a thing of the past. It virtually is today. A recent example was the Hummingbird (the Louisville & Nashville Railroad's crack passenger train from Cincinnati to New Orleans) whose end came during flight. They stopped the train somewhere down south when the ruling was handed down by the courts and the passengers given a choice of taking either a bus or a plane on the remainder of their trip. Most of them chose a bus. It was a sad thing . . ." "Fortunately, there are still a few trains around that are fit to ride and we travel those as frequently as we can," he said. Among those he mentioned were the Pan American on the L&N, the Canadian Pacific and Canadian National Railway trains, the Santa Fe Chief, the Burlington Zephyr. The 50-year-old general practitioner is an active member of a number of railway organizations. His credentials in railroad circles are almost as impressive as those in the medical field, some of them being the Canadian Railroad Historical Society, the Kentucky Railway Historical Society, the Cincinnati Railroad Club, the Central Electric Railfans Association. In 1966, he was national convention chairman of the National Model Railroad Association. But Dr. Fessler's real credentials in model railroading are not in the annals of any asso­ ciation or organization, but in the white rambling brick home in Rising Sun, Ind., the replicas of the trains of the ages that whiz along the 2400 feet of track, marching across the pages of railroad history and geography before your very eyes. The cars are heavy, the trains long, the background tremendous and any visitor within seconds after entering knows this is not an ordinary model project — these are artistic works that required long hours of tedious work and a great deal of talent. "I can relieve the pressures that build up in the office up here," he explained. "I find it a most fascinating and enjoyable hobby . . . time means nothing here ... it is as if there were no clock, no sunrise or sunset, nothing by which to mark the hours . . ." If Dr. Fessler, who has practiced medicine in Rising Sun and Ohio and Dearborn counties in Indiana for more than 25 years, counted the hours he has spent with model railroading since 1955 or 56, he probably would be astounded . . . but he doesn't count them. And although some of his trains are built from kits, by far the majority are started from scratch — a sheet of bronze, some pieces of lead, some copper wiring, paint, tiny screws, steel and much labor on the lathe. Even the steam pipe fittings are the same on the miniature engines as they were on the oldtimers that chugged across America 30 years ago. Thus when the product is finished, it's not just another model train. Instead it is the nearest thing possible to reality, merely on a small scale. For instance, lamps on the tables in the dining car of a Norfolk & Western crack passenger train burn as passengers dine. There's carpeting on the floors, flowers on the tables. But you can't eat the steak being served on the plates. "You may not be able to eat some of the steak on the plates being served on some trains today, either," the doctor quipped. So each train in Fessler's collection (and there are now more than 200 engines alone) represents an actual train in service at one time on such lines as the Baltimore & Ohio, Norfolk and Western, Union Pacific, the Miami Road (which is now defunct, but which at one time ran up the Miami River Valley out of Cincinnati), the New York Central, the Santa Fe and a dozen other lines. There's more to come. He's talking now of building other trains representing other roads and he's working on a huge passenger terminal with sheds and a complicated track system. If time permits, someday it will become a part of the display, which may have to be moved to larger quarters. It might seem that the doctor has neglected the practice of medicine; indeed he has not. In fact, there are times when he's not able to pursue his hobby at all for weeks, indeed months. Once when another doctor in town died unexpectedly, Dr. Fessler's workload became so heavy he wasn't able to set foot upstairs for six months. "That's a long time to stay away from something you love so much," he admitted, "but when duty calls, you have to answer. And much as I love railroading, the practice of medicine still occupies a front row seat in my life." He's remained an active member of the American Medical Association, the Indiana State Medical Association, the Dearborn-Ohio County Medical Society, the Dearborn County hospital staff and the Indiana State Health Officers Association. And somehow during his busy career, he found time to become president of the local school board. "I have found that doers in our society are dedicated people," he said, " dedicated to a variety of things." And no matter what your role in life, he feels you can and should in some way contribute something not only to contemporary mankind, but to posterity. if/swliTgc 1 m at the INN place |X GRACIOUS ROOMS - FINE FOOD MODERN - ON CAMPUS LOCATION MADISON INN 601LANGDON,MADISON, WISC.

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