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Sidney Herald
Sidney , Montana
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January 8, 2003     Sidney Herald
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January 8, 2003
 

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t ,1 :i 8, 2003 Servin the MonDak area since 1908 SkJney Jniecl Schwab chat talk t love! you have a great wedding you'd like to share? I look parents and they're still teenagers in love. I can't get them to share their in the Sidney Herald Planner, but they do a story. Since their retire- I must call to make an a visit. is sweet, isn't it? I can't rely on them for I need you! Do you an engagement story? I'm the stories from the and old. For those who ; lasted a lifetime with a lse and have a romantic to tell, ! want to hear it. I need your secrets! be surprised if I have a of tissue close at hand. I little emotional during getting close to the day of Cupid will shoot his where wild feel- burn loud and free - and it a man to bended knee. talk about love! forget about Ag Days , weekend. There are many you won't want to miss. i Mohr will be cooking i wild game at 2 p.m. ] Be prepared for any. II He gets pretty fancy i COmes tO cooking. Challenges in the road is obstac le t9 be kh , oz... oppo.rtunity to be enjoyed! It's all up to you/ ce of ership true leader has the to stand alone, to make decisions the compassion to to the needs of Others. not set out to be a leader, one by of his actions .integrity of his • I! n BY DENIECE SCHWAB b~rald-Leader Casseroles are always a hit on a cool evening. It's even better when you can prepare most of the casserole a day ahead of time, at least that's what Katie Stennes, Sidney, thinks when she's preparing this fine feast. "I just like this recipe because you can put all the ingredients together the day before and toss it into the oven the next day," Stennes said. "All you have to do before baking is add cheese to the top and throw it in to bake." This is how the Pizza Hot Dish is pre- pared: Ingredients: 4 cups potatoes 1 pound hamburger I green pepper I teaspoon oregano 1 can nacho cheese soup 1 8 ounce can tomato sauce 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon sugar 6 ounces shredded mozzarella cheese Parmesan cheese Chopped onion, as desired Instructions: Cut the potatoes in bottom of 9xl3- inch pan. Brown hamburger, green pepper and onion. Add oregano and soup. Spoon over potatoes. In bowl, mix tomato sauce, pepper, salt and sugar. Pour over hamburger and pota- toes. Bake 45 minutes or until potatoes are done at 350 degrees with pan uncovered. Cover with both cheeses. Bake 15 minutes more or until cheese melts. When Stennes isn't in the kitchen, she's ::~::: ;~:!~::i:~::: ....::,- ....... PHOTO BY DENIECE SCHWAB Katie Stennes prepares this dish for when friends come to visit, and it also comes in handy to prepare the dish the night before, then pop it into the oven. hard at work with school projects. She's deep into the fine arts, speech and drama, jazz band and select choir at Sidney High School. The busy junior finds time to discuss college options after graduation, but for now, high school activities, family and hanging out with friends occupy most of this girl's time. "Thanks to Katie Stennes for handing out this recipe for "Cookin' In the Kitchen." mtent. hints for cleaning on BY JUDY JOHNSON Richland County Agent BY LINDA COBB From "Talking Dirty with the Queen of Clean" It seems like the best time to mark up the floor is directly the carpet. Do not saturate the carpet or the backing will rot. • To remove soot stains from carpets, cover the affected area lightly with salt, dry starch or bran. Leave for a short time, and then brush with a clean brash. • Slight burn marks on carpets caused by sparks can be removed by rubbing vigorously with the cut surface of a raw onion or potato. • Discarded nylon tights are good for cleaning nylon-based stair carpets. Dampen the tights in warm water and wipe the stair carpet. The New Year usually has us examining our eating habits, at least for a short while. With so much information out, 1 hear people more and more getting frustrated and giving up entire- ly. The American Institute for Cancer Research (AIR) pub- lished an excellent article enti- tled "Fat and Fiction." What is the bottom line on what types of fat we should be consuming? The following contains pieces of that article. A moderate amount of fat helps our body function proper- ly and helps us to feel full and satisfied. A feeling that prevents us from eating more food and more calories. after you've scrubbed for • To restore and brighten car- hours. Nowadays, convenience pet colors, sprinkle a mixture of "Even though is an important quality of life. tealeaves and sprinkle over the There are many different types whole carpett vacuum or brush Americans are eat- offlooring taday~but it still gets, off. • , , , • ~ • ~ ing too much total dirfy. [[ere are a feW ideas to • To prevent rugs from creep- fat~ it is advisedto keep it clean, ing on carpets, sew a large mesh • Black heel marks on light colored floors can be removed With white spirit or turpentine ahd plenty of elbow grease. • Use cold tea to clean var- nished woodwork or floors. Polish with a soft duster. The tannin counteracts the grease and enhances the color. • For a carpet cleaner: dis- solve 2 ounces yellow washing soap in 2 pints boiling w.ater, then add 1/2 ounce washing ~oda and 3 tablespoons ammo- dia. • Mix thoroughly and pour into carefully labeled jars. Mix 2 tableslx)ons of the mixture in 2 pints warm water and apply to the carpet with a brush or cloth. Rub hard and rinse off with clean water and a cloth. Dry well with another cloth and open windows and doors to air fish net to the underside of the rug. • Clean the brushes on the vacuum cleaner with a dog's metal comb. • Empty a vacuum cleaner bag onto a wet newspaper to avoid the dust blowing around. • To brighten old linoleum, mix one part of fresh milk with one part turpentine. Rub the mixture onto the floor and pol- ish with a warmed soft cloth. • Mix equal parts linseed oil and turpentine to polish tiles. This will prevent the glaze from crazing and give a good sheen. • Use an hairpick to tidy unruly fringes on rugs. • When rug-making, paint the knots with boiled starch to tighten them, before applying the backing. change the types of fat we are consum- ing by making a shift from less saturated fats to more monounsaturated and polyunsaturated fats in the diet." - Judy Johnson I I r II The three major categories of fats or fatty acids are saturate, monounsaturated and polyun- saturated. There are also trans- fatty acids, which food manu- facturers create by saturating vegetable oils in a process called hydrogenation. Trans- fatty acids (also called trans- fats) - found in shortening as well as commercially prepared baked goods and deep-fried foods -- behave like saturated fat in the'body. "~ Saturated fats come mostly from animal foods: meat, whole-fat dairy products and tropical oils like coconut, palm and palm kernel. For good health, these are the kinds of foods you should limit in your diet. Why'? There is evidence that a diet high in saturated fat possibly increases the risk of several cancers, including lung, colon, rectal, breast, endometri- al and prostate. Heart disease risk is also heightened. Even though Americans are eating too much total fat, it is advised to change the types of fat we are consuming by mak- ing a shift from less saturated fals t(,~ more monounsaturated and polyunsaturated fats in the diet. If we take it a step further, researchers have discovered that good nutrition may also depend upon a healthy ration between two types of polyun- saturated fats known as linolenic acid (omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty acid). In healthy populations the ration of omega-6 to omega-3 fat was from 5:1 to 10:1. In the Ameri- can diet this ratio is 20:1. Con- suming as little as two to three 3-ounce servings per week of fatty fish can have significant health benefits. The bottom line of "fat is bad" mentality is not accurate. Even though saturated and trans-fats have harmful effects, monoun- saturated and polyunsaturated (particularly omega-3 fats) play an important role in disease pre- vention and overall good health. Consume fat in moderation and emphasize healthy fats over unhealthy fats. You can improve your ratio of omega-6 and omega-3 by eating fewer omega-6 fatty acids such as corn, safflower, sunflower and cottonseed oils. Cut down ua . Judy Johnson on saturated fats, which are in fatty meats, eggs and full-fat dairy products and trans-fats which are in stick margarine, shortening, pastries, and com- mercially prepared French fries. Eat more of omega-3 fatty acids such as fatty fish, which includes salmon, albacore tuna. trout, herring and mackerel. Canola oil, flaxseed and wal- nuts should also be included. Increase monounsaturated fats which are olive oil. avocado, canola oil, nuts and nut oils. Please note however, that there are special safflower and sunflower oils on the market that are high oleic (monounsat- urated) varieties. One being produced, processed and sold locally is Montola safflower oil. These new oils could also help with the omega ratio. Yes, it can get complicated, but make efforts to lower your total fat consumption and try replacing saturated fats in your diet with polyunsaturated and monounsaturated. If you want to take it a step further, look at your intakes of omega-3 and omega-6. If you would like more information contact the Extension Office at 433-! 206. Solids & Prints - Nordic, Plaid, no sew Animal Skins, Wildlife, & More 110 E MAIN • SIDNEY 433-1616