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Sidney Herald
Sidney , Montana
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July 1, 2009     Sidney Herald
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July 1, 2009
 

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S.JmLLI IlIllllUJilllmJLIlqLi ll|lllJll lillJlllll|!lJ.!lJl4$NJllljlllllmll 6, w00o00E00O,Y00U00Y, HOMESPUN Keep jug of water close athand It should be a regular thing to do: keep water close at hand, and drink it down all day long. It's tough to think about keep- ing a glass of cool water near while busy doing dai- ly tasks, but when it's scorching hot, like summer days in northeast- ern Mon- tana usual- ly are, we must find the disci- Lefs chat pline to hy- drate, hy- Deniece Schwob - drate, hy- drate. It takes a while to come out of heat stroke. INFORMATION BY WWW.MEDICINENET.COM Heat stroke is a form of hyperthermia, an abnor- mally elevated body tem- perature with accompany- ing physical and neurolog- ical symptoms. Unlike heat cramps and heat ex- haustion, two forms of hy- perthermia that are less severe, heat stroke is a true medical emergency that can be fatal if not properly and promptly treated. The body normally gen- erates heat as a result of metabolism and is usually able to dissipate the heat by either radiation of heat through the skin or by evaporation of sweat. However, in extreme heat, high humidity or vigorous exertion under the sun, the body may not be able to dissipate the heat and the body temperature rises, sometimes up to 106F (41.1C) Qr higher. Another cause of heat stroke is de- hydration. A dehydrated person may not be able to sweat fast enough to dissi- pate heat, which causes the body temperature to rise. Those most susceptible to heart strokes include: infants, the elderly (often with associated heart dis- eases, lung diseases, kid- ney diseases or who are taking medications that make them vulnerable to heat strokes), athletes and outdoor workers physical- ly exerting themselves un- der the sun. Symptoms of heat stroke can sometimes mimic those of heart at- tack or other conditions. Sometimes a person expe- riences symptoms of heat exhaustion before pro-' gressing to heat strokes. If only we had that per- son fanning our brow or bringing us a glass of wa- ter at least one every hour - that would be the ticket, aye? Keep a cooler in your rig while traveling - even when you're close to home. And, don't forget about man's best friend, who sometimes Comes along for the ride, also needs water! Hydrate - and have a good day! A star-spangled celebration perfect for July 4 FAMILY FEATURES 2 packages Patriotic Stars icing decorations Celebrate the Fourth! Dine outdoors and serve a fabulous make-ahead menu. STAR-STUDDED STARTER Start with a sassy salsa of in-season sweet, plump Northwest cherries paired with peppers, onion and cilantro! Serve cracker-like crisps- cut from pita breads using star-shaped cookie cutters - for dipping. SALADS MAKE THE MEAL Toss orzo, chicken and sweet cherries with red wine vinaigrette and pack into a star-shaped pan. Chill and then turn out onto a platter for serving. Add a simple mixed green salad topped with glazed almonds, creamy goat cheese and fresh, antioxidant-rich cher- ries. DAZZLING DESSERT TRIO Swirls of red, white and blue candy bark, a giant cupcake adorned with stars and stripes, and luscious frozen cherry cream atop a brownie shell create a per- fect patriotic finish to enjoy with the fireworks finale. Visit www.nwcherries.com for cherry recipes and informa- tion about storage, purchas- ing, nutrition and health. Check www.wilton.com for more celebration ideas and recipes, plus bakeware, books and decorating sup- plies. i iii iii A Star of a Salad Makes about 12 servings i box (16 ounces) orzo 3 cups diced cooked chicken breast or turkey breast 1 1/2 cups diced green bell pepper 1/4 cup finely chopped shal- tats i/2 cup red wine vinegar 3 tablespoons olive oil 3 tablespoons honey ! tablesjoon Dijon-style mustard 1 I/2 teaspoons salt 1 !/2 teaspoons crushed dried thyme ! teaspoon ground black pepper 3 cups pitted Northwest Red or Rainier cherries, quar- tered Line star pan with plastic wrap. Preheat oven an cavities with vegetable pan spray with flour. Pour 31/2 cups batter into base/bottom half of pan and 2 1/2 cups batter into top part of pan. Bake 50 to 60 minutes or until cake tests done. Cool in pan 20 minutes; remove from pan and cool completely. Stack cake layers on serving plate with icing between layers. Decorate sides of cupcake with lines of red and blue Decorating Tip #18 stars. Cover cupcake top with white icing using Decorating Tip #1M stars. Sprinkle with non- pareils; attach icing decorations. Prepare orzo following package instructions. Drain and rinse with cold water. In large bowl, combine orzo, chicken, bell pep- per and shallots. In small bowl, whisk together vinegar, oil, honey, mustard, salt, thyme and black pepper. Pour over orzo mixture; mix well. Gently stir in cherries. Pack into prepared pan. Chill at least 1 hour. To serve, place serving platter over star pan. Carefully turn over to release salad; remove plastic wrap. Cherry Salsa with Star Crisps Makes about 4 cups salsa ! teaspoon crushed red pep- per 2 tablespoons boiling water 2 tablespoons freshly squeezed lime juice 1 tablespoon balsamic vine- gar I tablespoon granulated sugar !/2 teaspoon kosher salt 1/2 teaspoon ground cinna- mon 3 cups pitted Northwest cherries, quartered !/3 cup finely diced sweet red bell pepper !/3 cup finely diced purple onion 1 tablespoon chopped fesh cilanlm Star Crisps (recipe follows) In medium bowl, place crushed red pepper. Stir in boiling water; let stand at least 10 minutes. Stir in lime juice, vinegar, sugar, salt and cinnamon. Add cherries, bell pepper and onion; gently stir. Let stand 30 minutes. Stir in cilantro and serve. Serve with Star Crisps. STAR CRISPS Makes 10 to 15 crisps 2 packages pocket pita breads (6 inch or larger) Olive or vegetable oil Coarsely ground salt and pepper (optional) Preheat oven to 375F. Using 2.4-inch or 3.23-inch star cutter, press and cut shapes from pita; pull apart into two pieces. Arrange on ungreased cookie sheet. Brush with oil. If desired, sprinkle with salt and pepper. Bake 5 to 10 minutes or until lightly browned and crisp. i i Mixed Green Salad With Northwest " Cherries, Almonds & Goat Cheese Makes 6 to 8 servings 1/4 cup pitted Bing cherries 2 tablespoons balsamic vine- gar 6 tablespoons olive oil 1/2 pound (about 8 cups) mixed saladgreens, washed, dried, and chilled ! teaspoon salt 1/2 teaspoon ground black pepper ! cup Bing or other dark Northwest cherries, split in half and pitted 1 log (4 ounces) fresh white goat cheese, crumbled 1 cup glazed sliced almonds* In blender or food processor fit- ted with steel blade, pure 1/4 cup cherries, vinegar and oil until smooth; set dressing aside. In large bowl, gently toss greens with dressing. Add salt and pep: per. Sprinkle with 1 cup cherries, goat cheese and almonds; toss gently Serve immediately. *Found pre-packaged in the pro- duce section of most supermar- kets. i i Red, White and Blue Bark Each piece serves one ! poc'kag e (14 ounces) White Cancly Melts 1 pockage (14 ounces) Red Candy Melts 1 package (14 ounces) Blue Candy Melts Cinnamon drop sprinkles or crushed peppermint pin- wheel candles Line cookie pan with parchment paper. Melt each package of Candy Melts following package instruc- tions..Spoon candy into prepared pan distributing colors random- ly. Tap pan on counter to remove air bubbles; with spoon or butter knife, marble candy in pan. Sprinkle with cinnamon drops or crushed peppermint candies. Chill until firm, about 10 min- utes. Remove parchment from pan; break candy into smaller serving pieces. iii i i America's Star Cupcake Makes 12 servings 6 cups of your favorite pound cake borer 3 cups buRercream icing Red-Red and Royal Blue icing color Patriotic nonpareils Black Forest Brownie with Frozen Cherry Cream Makes about six servings ! cup granulated sugar ! cup cold water ! tablespoon lemon juice i/2 teaspoon almond extract I pound (about 4 cups) indi- vi.'dually quick-frozen cher- lies ! 1/2 quarts vanilla ice cream, softened 2 packages (about 15 ounces each) brownie mix (8 x 8-inch size) Eggs, water and oil to prepare mix Vanilla Whipped Icing or whipped topping. Whole Bing cherries, for garnish. In medium bowl, combine sugar, water, lemon juice and extract; stir until sugar is dissolved. Place in freezer until slushy, about 11/2 hours. In food processor fitted with grater attachment, grate frozen cherries. Immediately whiskinto slushy sugar syrup. Cover with plastic wrap or place in airtight container. Freeze 2 to 3 hours or until mixture is a soft serve consistency. Fold in ice cream; freeze 8 hours or overnight. Meanwhile, preheat oven to 325F. Spray dessert shell pan with vegetable pan spray. In large bowl, prepare brownie mix following package instructions; spoon 1/2 the batter into cavities of prepared pan. Bake 35 to 38 minutes or until brownies test done. Cool in pan 5 minutes; remove from pan and cool completely. Repeat with remaining batter. Place cooled brownie dessert shell on plate; add scoop of cherry ice cream mixture; add whipped icing and cherry to garnish. Hackberry nipple galls make appearance in Richland County BY BEN LARSON RICHLAND COUNTY MSU'EXTENSION AGENT Local homeowners in Richland County who are fortunate to have a Hack- berry tree in their land- scape may sometimes find odd shaped growths on the underside of the leaves. The growths look like round blisters or tear drop shaped bumps on the leaves and are called nip- ple galls. The galls are caused by a small insect called a psyllid (pro- nounced sigh-lid). The adults emerge from cre- vasses in tree bark in early spring to mate and lay eggs on developing leaves of hackberry trees. The eggs SUBMITTED Bumps on the leaves are called nipple galls. hatch in about a week. The nymphs feed on the leaves and induce the leaves to grow around it until the nymph is completely en- closed by the gall.The galls are not lethal to the tree SUBMITTED The adult psyllid insect resemble small cicadas with a reddish brown color and mottled wings. but can cause early leaf high enough. After the drop if the populations are nymphs complete their de- velopment inside the gall, the insects will emerge from the galls as adults in September and look for lo- cations to spend the win- ter. The adults resemble small cicadas with a red- dish brown color and mot- tled wings. They often will try to enter homes in the fall as they search for warmer protected areas. Control measures are not considered necessary. There are natural enemies that often prey on the psyl- lids and keep them at lev- els that are not a threat. However, the insects are' susceptible to applications of insecticides such as imi- dacloprid and pyrethroids, among others. Engagements I ............................. GUSTAFSON-REHBEIN Vic and Twyla Gustafson, Sidney, are proud to announce the en- gagement of their daugh- ter Dawn Gustafson to Ja- son Rehbein, son of Kent and Susie Rehbein and the late Marilyn Rehbein. Dawn graduated from Sidney High School in 2005. She graduated from Bozeman in 2009 with a degree in accounting. She is currently working as an accountant for Dia- mond Resources in Willis- ton, N.D. Jason graduated from Lambert High School in 1999. He is currently working for Helmrich and Payne in New Town, N.D. The wedding is Aug. 14, 2009, in Sidney. CONROY-DUNHAM Katie Jean Con- roy and Randall Glen Dunham proudly announce their engagement and Aug. 8, 2009, wedding. Randall is a pro- fessional welder in Billings, and Katie is a nursing stu- dent employed by Billings Clinic and Billings Hotel and "Convention Center. Katie is the daughter of Sonny and Tilda White- man, Richey, and the late Michael J. Conroy, Randall is the son of Deloy and Melody Dahlke, Copeland, Kan.