Gibson City Courier from Gibson City, Illinois • 4

Gibson City, Courier, July 20, 1978--4A Recipes from Aneita Lahr Visifs with old friends yield recipes community family individual I lit the late Raymond Weaver. Five year old Josh just finished Busy Hands Nursery School and Bible School, which he enjoyed very much. He is enrolled in private swimming lessons for the summer and will attend kindergarten in the fall. He and his dad enjoy running their miniature pulling tractors. Don farms while Aneita is "enjoying being a homemaker and helping Don farm during busy seasons." She's learning to use a bean walker now.

She was a primary teacher while she lived in Park Forest and started the Happy Day Camp for the Teachable Mentally Handicapped children here in Gibson City. Brownies. This one, in addition to being quick to mix, is very moist, and one "everyone loves." For Sylvia's Potato Casserole, the ingredients are usually always on hand and Aneita says she loves to serve it along with anything from the backyard barbeque grill. Aneita reports that all three of them, her husband Don, and son Josh, are enjoying living in Gibson City. They have been at their present address for about a year.

Don grew up on a farm outside Foosland and Aneita grew up in Gibson City. His parents are Mr. and Mrs. Vernal Lahr, Foosland. Her parents are Mr.

and Mrs. Harry Miller, Foosland, and Aneita Lahr'i collection of favorite recipes are gathered from friends of her college days and while a teacher in Park "Forest. By visiting with these friends, she has received some good recipes as well as recalling nice memories. They are "scrumptious and easy to fix," she notes. Her favorites include Jackie's Bavarian Cream, a very light dish that can be served with any non-citrus fruit.

It is especially good with fresh fruit. "Melanie's Orange says Aneita, "is a healthy pick-up for kids and everyone on a hot day." Aneita never uses a box mix for making brownies now, thanks to the recipe for Pam's Sat hentt -mo tI 7 rriA. wr- Reunions held Sunday NEISWANDER The 43rd Neiswander reunion was held July 9 at the North Park in Gibson City with 57 present. Old family pictures were exchanged and the records of the first reunion ia Iu35 wuc toad. The oldest member present was Ada Wright, Gibson City and the youngest was Jennifer Leigh Burns, great-granddaughter of Ray Neiswander, Springfield.

Officers, who were retained from last year, are Jack Neiswander, Rockford, president; Ray Neiswander Dixon, vice president; Virginia Jones, Gibson City, secretary-treasurer. Families attended the 1978 reunion from Peoria, Dixon, Springfield, Watseka, Forrest, Dwight, Gibson City and Sarasota and Orlando, Fla. Farthest distance traveled was by Margaret Neiswander Bradley, her son and wife, Mr. and Mrs. William C.

Bradley, all of Orlando, and Mrs. Bradley's daughter, Mrs. Susan Burns and daughter, of Sarasota, Fla. SCHOOLCRAFT The fourth annual Schoolcraft reunion was held Sunday, July 9 at Lake of the Woods Park, Mahomet. Christopher Schultze was the youngest member present and oldest was David Schoolcraft.

Mr. and Mrs. Ivan Schoolcraft were the couple married the longest and Mr. and Mrs. Tom Schoolcraft traveled the farthest distance to attend.

All these family members received special gifts. The new officers for 1979 are Ivan and Darlene Schoolcraft. ii iiiliirPfK''' in i Ifcsi MMswsn' 'n mi fruit Mix cream, sugar and gelatin. Heat slowly until gelatin is dissolved. Cool until slightly thickened.

Fold in sour cream and add vanilla. (Try to prevent lumps). Chill until firm in mold or bowl. Spoon into serving dishes and top with fruit. Makes four servings.

Melanie's Orange Julius 1 6-oz. can frozen orange juice concentrate 1 C. milk 1 C. water '2 C. sugar 1 tsp.

vanilla 10-12 ice cubes Combine all ingredients in blender. Cover and blend thoroughly. Serve immediately as it will not keep. Pain's Brownies 2 squares or envelopes unsweetened chocolate C. butter 2 eggs 1 C.

sugar 1 tsp. vanilla C. sifted flour 1R tc.p. 34 C. nuts Melt chocolate and butter and let cool.

If envelopes of chocolate are used just add to softened butter. Beat eggs with mixer and add sugar, chocolate and butter, and vanilla. Stir in by hand the flour, salt and nuts. Pour into 9-inch pan dusted with flour. Bake at 350 for 20-30jninutes.

Double recipe for a 9x13 inch pan. Sylvia's Potato Casserole 1 large package frozen hash-brown potatoes xk stick melted butter xk C. dried onions 1 can cream of chicken soup 8 oz. sour cream 1 C. cheddar cheese Mix all ingredients together and put in 9x13 inch pan.

Bake at 350 for one hour. If using frozen hashbrowns, let thaw and squeeze out excess water. May use grated baked potatoes. Welcome Wagon cites hostesses Local Welcome Wagon hostess Terry Dollar will be honored by her parent company July 21, the company's 50th anniversary, in Memphis, Tenn. Mrs.

Dollar and other hostesses of central Illinois, are receiving the honor because their portion of central Illinois is one of the top 50 areas in the country, ranking in increased number of calls made, Welcome Wagon clubs started, and service to their communities. Gibson City is included in the 34-county area across the center of the state with Gibson City and Havana as northern borders and Brighton and Effingham to the south. Approximately 75 hosts and hostesses serve these counties. Area Field Manager, Betty Harryman of Taylor-ville, will receive this honor on behalf of local hostesses July 21. Mrs.

Dollar has been hostess in Gibson City since May 1978. Anyone desiring a Welcome Wagon visit may reach Mrs Dollar by phoning 784-5324. She likes to sew for herself and her family. She makes all Josh's T-shirts, some of them are look-alikes of dads. Baby gifts are another thing she likes to sew.

She enjoyed redecorating their home after they moved in and likes latch hooking rugs and needlepoint. She is also a member of the American Association of University Women. The whole family loves tractor pulls and music, and they attend the United Methodist Church. Jackie's Bavarian Cream 1 C. plus 3 T.

heavy cream '2 C. sugar 1 envelope plain gelatin "2 pint sour cream '2 Up. vanilla favorite hobbies. She also making t-shirts for Josh. XTtNSION SERVICE Karel E.

Kirschner hind iiunt Kxlrnsion Adviser llunif Kfimumifs right away. To preserve vegetables, chill the vegetables only long enough to cool them. Then drain thoroughly. Any extra water on the vegetables will form ice crystals in freezing. These can break vegetable tissue and make the pieces mushy.

Once the vegetables are drained, pack them in mois-. ture-vapor-proof containers and freeze them immediately in the coldest part of the freezer. The coldest section is directly on or closest to the freezer shelves. If you would tike more information plan to attend the Food Preservation workshop that I will be conducting July 26 at the Civic Center in Paxton. During the morning class from 9-11 a.m.

I will be discussing how to freeze fruits and vegetables. This will be followed by a lesson on correct canning procedures from 1-3 p.m. The public is invited and there is no charge. needlepoint are two of Aneita 's enjoys sewing projects including Josh Lahr helps his mom Aneita in latch-hooking a rug. This one is a design of geometric swirls in several shades of green accented with orange and white.

Latch hooking and nnnnnr 1 EXTENSION LINE Of LLMMS COLUGt Of AGRICULTURE 1 il II A jl P. 'W LQ- To wed September 6 years (Crawford) Simmons, Guy Bane, Robert Bowen, the late Delmer Hensen, Verneal Kay Hensen, Frank and Robert E. Handley. The couple also has two granddaughters, Stephanie and Michelle Boundy, Melvin. Good News for senior citizens Another week and the beautiful weather is still with us: Work on the cabin at the south park is progressing quite well.

We are anxiously looking forward to the day when it is finished. Stop in and see us when you can. Just a reminder that Wednesday evening, July 26, at 6 p.m. a sandwich, salad and dessert supper will be held at the Women's Club building. This is the regular monthly meeting of the Gibson City Senior Citizens Club.

Musical entertainment will be furnished by Doug Bennett. Nutrition dinner menu for the following week is Thursday, July 20 Spaghetti, brussel sprouts, fruit jello salad, tapioca pudding. Friday, July 21 Macaroni and cheese, savory tomatoes, sunburst fruit salad, apple dumplings. Monday, July 24 Chicken casserole, beets, tossed salad, pear pudding pleaser. Tuesday, July 25 Meatballs, green beans, fruit cocktail, jello salad, chocolate pudding.

Wednesday, July 26 Fried chicken, mashed potatoes, carrots, pineapple cottage cheese salad and sherbet. Champagne imports up French champagne exports to the United States amounted to 4.8 million bottles in 1977, an increase of 20 percent over 1976. The previous record year was 1970, when 4.5 million bottles of Champagne reached these shores from France. OB month of July. Charlie Tomblin attended the Fisher Fair Friday with his brother Joe from the Gibson Hospital Annex.

Reporter. Everett Brownlee Wed 25 Mr. and Mrs. Harold Friday of 319 S. Sangamon, will, observe their.

25th wedding anniversary Sunday, July 23 at the American Lutheran Church, Gibson City. A family celebration is being hosted by the couple's four children, Lynette Boundy, Melvin; Lynn, Gibson City; Tim, Saybrook; and Tina, at home. Harold, the son of the Fred Fridays, and Shirley, daughter of the late Ernest Bowens, were married July 26, 1953 by the Rev. Myers, at the United Methodise Church in Sayr brook. They were attended by Evelyn (Zachay) Bowie, Shirley (Harris) Weikel, Betty Ann of Gibson City High School and the bridegroom graduated in 1967 from Rankin High School.

The couple will reside in Gibson City where the bride is employed at the Middle School and the bridegroom is employed at Central Soya. News of Gibson Manor Emma Roth visited with Mr. and Mrs. Charles Roth in Mt. Sterling from Sunday until Friday of last week.

She had an enjoyable visit. Beverly Boshell of Springfield visited there on Thursday and Brian Hasenauer who attends school near there was a supper guest on Wednesday evening. Emma enjoyed the visit with all. Mrs. Blanche Yates spent Saturday evening uthe Jack Branson home aneffwent to church on Sunday, Lake Iroquois for dinner with Rev.

and Mrs. Leo Stieninger and later had a picnic lunch and attended church that evening. Birthdays at the Manor this week were Don Rigsby and Willie White. The birthday party of the month was held on Monday afternoon to honor the seven birthdays during the Vows read July 1 COOPERATIVE Blanching Vegetables for Freezing Important to Keep Quality Now that gardens are starting to yield a variety of fresh vegetables, I expect to be getting more calls about the proper method to use when canning or freezing fresh produce. One of the questions I am most frequently asked is whether or not fresh vegetables have to be blanched before they are frozen.

Blanching which means dunking vegetables in boiling water for a short time is a VITAL step and should never be ommitted. Heat from the water stops enzyme action in the vegetables. This prevents the food from aging during freezer storage. If you don't blanch, the vegetables can lose quality within a few weeks in the freezer. They don't look or taste as good as when blanched.

Unblanched vegetables also lose Vitamins thiamine and riboflavin. On the other hand, if you blanch vegetables for the right length of time, they'll keep up to eight months in the freezer with little loss in eating quality or nutrition. The only vegetables that don't need to be blanched are green peppers, chives and onions. While vegetables can be blanched in steam, boiling water is easier and more satisfactory to use. Refer to a blanching table for recommended blanching time for the vegetables you are freezing.

To water blanch vegetables, fill a blancher or large kettle with enough water to sui round the small amount of vegetables you'll be blanching at one time. Usually one gallon of water per pound of vegetables or two gallons per pound of leafy vegetables is sufficient. While heating the water to a boil, clean, trim and cut up the vegetables as you want them for serving. When the water is boiling, put the vegetables in a wire basket, colander, or in a large, loose cheesecloth, Submerge the vegetables in the boiling water. Cover the pan and start counting the blanching time immediately.

When the time is up, remove the vegetables. Don't cook the vegetables too long or they will taste overcooked. Plunge the basket or cheesecloth of vegetables in ice water. This stops the cooking 1 of Illinois State University and is presently employed by the Gibson City School District. Metz is a graduate, of Parkland College in Farm Equipment Technology and is currently farming near Roberts.

Society plans 'show and tell' A change from the regular program format will be featured at the July meeting of the Ford Co. Historical Society. Members have been asked to bring an item or items that are of especial historical interest to them or their families and tell about them during the meeting. Expected are letters, glass: ware, guns, documents, photographs-, diaries, tools, kitchen utensils and many other items that have family significance. After the regular meeting the historical pieces will be available for inspection and discussion.

The meeting is to be held July 21 at 7:30 p.m. in the Community Room of the Farmers Merchants National Bank in Paxton. Plans for the annual September dinner meeting and special program will be announced by Mrs. Dean Lind-holm, president of the society. Recently added to the society's collection of old signs is the Paxton sign from the local passenger depot which is to be demolished in the near future.

The gift of the sign was arranged by James Anderson with the cooperation of the Heritage Room curators, Mr. and Mrs. Cyril Anderson Mr. and Mrs. Charles W.

Brownlee, Saybrook, announce the engagement and approaching marriage of their daughter, Lynn, to Roger Metz, son of Mr. and Mrs. Elwyne Metz, Roberts. The couple plan to be married at the First Christian Church in Gibson City, September 16. Miss Brownlee is a graduate Ul releases deans' lists Deans' Lists for 10 colleges ant three other academic ijnits in the U.

of I. at Urbana -Champaign for the '78 spring semester were announced last week by Director King W. Broadrick-Allen of University Honors Programs. Among the 4.805 students honored were David D. Hager, John D.

Moody and Vance G. Oyer, all in the College of Commerce and Business Administration; Peggy L. Stolz, College of Engineering; and Janice A. Young, School of Social Work, all from Gibson City. Those from Melvin honored were Todd W.

Arends, College of Engineering, and Scott H. Omack, Liberal Arts and Sciences. Bellflower honorees were Barry C. Mears, College of Engineering; and James W. Schroeder, College of Agriculture.

To be eligible for the Dean's List a student must rank in the top 20 of his or her college class or curriculum. The minimum number of hours of traditionally graded course work required for eligibility is determined by each unit. Judy Kay Hunter and Steve Allen Ingold, both of Gibson City, were united in marriage at 1 p.m. Saturday, July 1, 1978 in the American Lutheran Church, Gibson City. The Rev.

Karl Kessler performed the double ring ceremony with Beverly Friend as organist. The bride is the daughter of Mr. and Mrs. Anton Schriefer, Gibson City and Mr. and Mrs.

Frank Hunter, Elliott. The bridegroom's parents are Mr. and Mrs. Fred Ingold, Rankin. Attendants for the couple were Ralph and Gladys Gerth, Gibson City.

Given in marriage by her brother, Bill Hunter, the bride was attired in a gown of white satin styled with an Empire bodice and floor length a line skirt. The long sleeves and the skirt overlay were of imported laces. The dress was fashioned and partially designed by Gladys Gerth. The bride's bouquet carried a nosegay of lavender carnations, white daisies and baby's breath. The matron of honor was -Hired in a long-sleeved gown of lavender polyester knit trimmed with import eyelet.

She wore a corsage of white carnations and lavender daisies. The bride is a 1972 graduate Birky to marry Springfield, Mo. She is a registered nurse at Hoopeston Community Memorial Hospital. Birky is a graduate of Indiana University and St. John's Hospital School of Anesthesia, Springfield.

He is practicing anesthesia at Hoopeston Community Memorial Hospital. Mr. and Mrs. Glenn E. Marshall, Thoreau, New Mexico, announce the engagement of their daughter, Rachel Jean to Roger J.

Birky, son of Mr. and Mrs. Wilbert J. Birky of Foosland. Miss Marshall attended Calvary Bible College in Kansas City, and is a graduate of Burge School of Nursing,.