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First Services In New Church The first worship services In the new church were held at Shepherd of the Hills Lutheran church, 404 N. Green street. McHenry last Sunday. Seven hundred and fifty members of the church attended the two worship services to hear Pastor Roger Schneider speak on the theme. You Can Do It. The congregation received greetings from the church president, Robert Panning, and Building committee chairman. Dr. Jerry Lingeman. The new church will be dedicated May 31, with Bishop Ehme Osterbur, district president of the Illinois district of the American Lutheran church, serving as guest speaker. An open house for the community will also be hosted on that day. WAYNE GAYLORD PHOTO From The Desk Of Illinois State Council On Nutrition by Virginia Hill -H^ARCH IS ILLINOIS NUTRITION MONTH March has been proclaimed Nutrition month in Illinois. During this month, everyone should become more concerned about proper nutrition since it is such an important part of good health. One food alone cannot make you healthy. But by establishing good eating habits, you can keep healthy and maybe even improve your health. Since March is Nutrition month, it would be a good time to begin establishing those good eating habits. The U.S. Department of Agriculture and the U.S. Department of Health and Human Services recognize the importance of nutrition and have suggested the following dietary guidelines for Americans: 1. Eat a variety of foods. 2. Maintain ideal weight. 3. Avoid too much fat, saturated fat and cholesterol. 4. Eat foods with adequate starch and fiber. 5. Avoid too much sugar. 6. Avoid too much sodium. ' 7. If you drink alcohol, do so in moderation. Some of these suggestions might help you decide what is wrong with your eating habits and prompt you to make some plans to im­ prove. And what better time to start than March! Any type of plan is always carried out better if done in numbers. Enlist the cooperation and support of family, friends, and-or co­ workers, and do something constructive and positive to improve your eating habits. Take off those extra pounds; get more exercise; take exercise breaks instead of coffee or snack breaks; bake foods instead of frying; try herbs instead of salt in cooking; eat three balanced meals each day, including breakfast; serve only nutritious snacks; try a new fruit or vegetable; sponsor a nutrition presentation and learn more about nutrition. Use your imagination and plan some type of fun apd interesting activity to im­ prove your eating habits. And remember that something good for you does not have to be dull. Make plans now, carry them out during Nutrition month, and continue your good eating habits throughout the rest of the year. BIRTHS Thomas and Sherry (Messer) Johnson of McHenry became parents of a daughter on Feb. 24. The baby girl was born at Delnor hospital, St. Charles, 111. and her parents named her Elizabeth. Randa}l and Karla Starks of Fox River Grove an­ nounce the birth of their first child on Feb. 24. Bradley Randall was bom in Good Shepherd hospital, Barrington and weighed 8 lbs., 4 oz. Maternal grandparents are Patricia and Charles Porter of McHenry and Richard and Norma Schwall of East Troy, Wis. Jack and Lynn Starks of Fox River Grove are the paternal grandparents. Christian Michael is the name chosen by Jeffrey and Wendy Goodey of Wonder Lake for their third child. The infant was born Feb. 23, at Good Shepherd hospital, Barrington, and weighed 8 lbs., 8 oz. He was welcomed home by two brothers, four-year-old Jonathan and Richard, age two and a half years. Maternal grandparents are Betty and Charles Post. Jack Goodey and Beth Hoover are the paternal grandparents. Nichole Elizabeth Hallam weighed 7 lbs., lOVs oz. when born Feb. 18 to Holly and Gary Hallam of Gridley, 111. Middle-named for her p a t e r n a l g r e a t - grandmother, Nichole is a granddaughter of Mr. and Mrs. LeRoy Marshall of McHenry and Mr. and Mrs. Tom Roberts of Illiopolis, 111. Among recent births recorded at Memorial hospital for McHenry county. Woodstock, was the Feb. 26 birth of a boy to Mr. and Mrs. Edward J. Bendig of Wonder Lake and the Feb. 27 birth of a boy to Mr. and Mrs. Daniel Huff of Wonder Lake. Those who enjoy partaking in Oriental cuisine will welcome the menu sure tojjlease the fussiest dinner guest, prepared by home economists of an Oriental food products company. The dish features chicken nestled in a bed of spinach seasoned with garlic and sesame. Spicy hot Imperial, Chicken is as divine to look at as it is deligntful to eat. And it's not difficult to make. Serve the entree with an unusual Oriental broccoli and bean sprout salad mounded on lettuce leaves. You can use a variety of prepared Oriental foods, readily available at supermarkets to complement the meal; frozen egg rolls, heated according to the package directions and served with bottles of Chinese hot mustard and sweet & sour sauce for dipping, won ton soup, available frozen; and a side dish of fried rice, which can be found both frozen and in cans. CHINESE IMPERIAL CHICKEN (4 Servings) 1 1-4 lbs. skinned, boned chicken breasts, cut into l-inch pieces. Marinade 2 tablespoons soy sauce 1 1-2 teaspoons dry vermouth 1 teaspoon Oriental sesame oil 2 tablespoons cold water 1 tablespoon cornstarch Spinach Mixture 2 pkgs (10 oz. each) frozen spinach 1 teaspoon salt 1 teaspoon Oriental sesame oil 1 tablespoon minced garlic Vegetable Mixture 2 tablespoons chopped green onion 2 tablespoons minced fresh ginger 2 tablespoons minced garlic 3 cans (8 oz. each) water chestnuts drained and halved Sauce Mixture 2 tablespoons dry vermouth 3 tablespoons soy sauce 1 1-2 tablespoons sugar 1 1-2 teaspoons Oriental sesame oil 2 1-2 teaspoons Worcestershire sauce 1-2 teaspoon hot pepper sauce (or to taste) PAGE 3 - PLAINDEALER • WEDNESDAY, MARCH 4,1M1 1-3 cup chicken broth 1 tablespocta cornstarch 1 qt. cooking oil 1 1-2 cups roasted cashews (if salted, shake in s\eve to remove salt) Combine all ingredients for marinade and pour over chicken, mixing well. Let stand 20 minutes at room temperature. ~~ - Meanwhile, cook spinach according to package direction. Rinse under cold water to stop cooking, drain. Toss with seasonings. Arrange around border of serving platter. Set aside. Combine sauce mixture; set aside. In wok or deep saucepan, heat oil for deep frying. Drain chicken pieces; try a few at a time until golden brown. Drain on paper towels. In a large skillet or wok placed over medium high heat, heat three tablespoons cooking oil. Add vegetable mixture; cook and stir until sauce thickens. Add chicken pieces and cashews; cook and stir 1 or'2 minutes or until chicken is heated through. Spoon into center of serving platter. Serve immediately. ORIENTAL BROCCOLI AND BEAN SPROUT SALAD (8 Servings) 2 lbs fresh broccoli 1-2 lb. fresh mushrooms, cleaned 1 can (14 oz) bean sprouts, rinsed and drained J 1-3 cup cider vinegai/ 1-3 cup salad^ttfneWflive oil) 2 teaspoons catsup 1 teaspoon salt freshly ground black pepper to taste Cut broccoli florets from stalks. Pare stalks and cut into 1-4 inch slices! Cook broccoli stalks in boiling water 1 minute; rinse under cold water and drain. Cook florets 2 minutes in boiling salted water; rinse with cold water and drain. Combine cooked broccoli with mushrooms and bean sprouts. Blend remaining ingredients, pour over vegetables, mixing well. Marinate 1 hour in refrigerator Serve on crisp lettuce leaves. HOSPITAL NOTES v THE MAM r MCHENRY Admissions: Susan Bankson and Ethel Jeffera, both of McHenry; Donna Lewerentz and Martin Romme, both of Wonder Lake; Eva Freund of Spring Grove. ' WOODSTOCK Admissions: Baby Renee Dina and Charles Huffar, both of McHenry; James Jeffery, Mrs Emma Ries. baby Paul Prather and Mrs Joni Fisher, all of Wonder Lake; baby Jon Dicker of Ringwood. HARVARD Admissions: Mae Quist and Herbert Freund, both of McHenry. Leroy Krohn of Spring Grove ---- LOW-CAL SNACKS Between meals nibbling ac­ counts for a lot of loosened belts and snug clothes. If you're used to snacking but need to lose a few pounds, try these low calorie snacks recom­ mended by Sarah Hinton, ex­ tension food specialist, North Carolina State University. Keep celery sticks, carrot sticks, zucchini sticks or any other fresh vegetable handy in the refrigerator. Spread cheese on celery in­ stead of on crackers or bread. Or, try spreading cheese on lettuce, which is low in calories and provides bulk. Another excellent snack is a hard-cooked egg, which is high in protein and other essential nutrients, but low in calories. Oil 19 © 00 o5%o« Individual Retirement Account r B A ' 3 - • :xt V-i^ V -- If you've been considering an IRA program...may we suggest that you act now! All CMtribitiMS aafc iito ail IRA prefraa Mare April 15, 1961 are filly Mctible for the tax year 196| I it oetfec* ;°to d^°eAn \\oe° <2 <3> * INDIVIDUAL RETIREMENT ACCOUNTS Individual Retirement Accounts represent on excellent opportunity for you to save tax-free toilers to provide for your own and your family's security. If you ore considering an IRA Program, we suggest that you discuss all the legal implications with your attorney end then come In to the McHenry State Bank to discuss the financial espects of the plan. Any of our officers will Jh happy to assist you In choosing the program best suited to your particular goals. Opening an IRA account at McHenry State Bonk Is os easy as opening a regular savings account. We offer a variety of savings plans with a wide range of interest rotes and matur Ity dates. t«t*wc I qSO \0 ft50 and Vo5° F.D.LC. McHENRY STATE BANK "A Ml Str*k« Sank Serving Mm Community I with Complete tanking Service Sinco 1904" 3510 W- Elm Street end Lillian Street & Crystal Lake Road Richmond RoadA Pearl Street * 385-1040 \o* »fS. " -.Aetew mqo $A2 *31 w X ' malt J*® \C\ »«£Save "55 »vS