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Peanut Pretzels: A New Twist BIRTHS Eliminate Bugs In Pantry Ronald and Patricia Edwards, 2007 N. 9th, Springfield, 111. announce the birth of their first child on Feb. 1. Stephanie Lynnette was born at St. John's hospital and weighed 8 lb. lOVfc oz. Lorraine Henely of Wonder Lake, 111. is the infant's maternal grand­ mother. Paternal grand­ parents are Loren and Melba Edwards of Springfield. Among recent births recorded at Memorial hospital for McHenry county, Woodstock was the Feb. 11 birth of a boy to Mr. and Mrs. Carl Oliva of McHenry. If you need an instant pick-me-up that is flavorful and packed with protein, try Peanut Pretzels. They are great for an energizing snack or as a nutritious breakfast or lunch item. With peanut butter In the dough and chopped peanuts coating the hearty twists, these treats capitalize on two all-American favorites--the pretzel and the peanut. Why not. use them to celebrate National Peanut Month in March? PEANUT PRETZELS 3 -̂4 cops unsifted 3 tablespoons creamy all-purpose flour peanut butter 1 package active 1 tablespoon honey dry yeast 1 egg yolk, slightly 1 teaspoon aalt HOSPITAL NOTES 1H cups hot water (120eF.-130°F.) beaten 1 tablespoon water % cup chopped salted peanuts In a large bowl, combine 1*4 cups flour, yeast, and salt. Add water, peanut butter and honey. Beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally. Stir in enough addltonal flour to form a stiff dough. Turn out onto a lightly floured board. Knead until smooth about 5-7 minutes. Divide dough Into 12 equal pieces. Roll each piece into a 15- inch long rope. Shape each rope into a pretzel. Place on greased baking sheets. Combine egg yolk and 1 tablespoon water. Brush on pretzels and sprinkle with chopped peanuts. Bake in a 425°F. oven for 20 minutes or until brown. Makes 1 dozen. WOODSTOCK Admissions: Donna Pitt, baby Rocky Balletta, Paul Arguez, Edward Pittman, Mrs. Donna Gates and Mrs. Rena Benedict, all of McHenry; and Frank Mezydlo of Wonder Lake. HARVARD ' Admissions: Kathryn Riha and Larry Wilkinson, both of McHenry. Rainwater must be distilled before it is really pure. Few surprises are more disgusting than finding in­ sects in the stored grain products. Ridding the pantry .if pests is not a complicated process, but can take a long time. The merchant grain beetle, cigarette beetle, dermestid beetle, and Indian meal moth are the most common pantry insects. One may find the eggs, larvae, pupa, and adults of each in an astoundingly large number of grain products. Sotne favorite hangouts include grains (rice, barley, corn, wheat, birdseed), grain products (oatmeal, cereal, pasta, flour, cake mixes, dry dog food), nuts, and dried plant materials (flower arrangements, seed pictures, ornamental corn). If an infestation is discovered, one should in­ spect all open packages and discard the crawly ones. Place unopened packages in the freezer (or outside during cold weather) for several days to kill any in­ sects they harbor. Vacuum the shelves and cracks thoroughly to suck up bugs and food. Toss out the vacuumed material. If one chooses an insecticide it should be any of the pyrethrin containing household pest sprays commonly available. Spray cracks in the cabinet, being sure not to get any mi food or utensils. When the spray dries, line the shelves with fresh paper and return the shelves' contents. Repeat the procedure until the insects are under con­ trol. If there aren't any insects after six to 12 months, the pantries are pestless. To prevent further infestations, store all grain products in sealed plastic or glass containers. For additional in­ formation, contact the McHenry county office at 789 McHenry avenue, Box 431, Woodstock, 111. 60098. PAUK 3 - rLAIWUMLKK - WEDNESDAY, FEBRUARY (/, 1*82 "What's My Line" Is Theme Of Art Meeting COOKING CORNER A CUT ABOVE THE ORDINARY You can put much more pizzazz into your pork chops if you cook them with a couple of surprise ingredients: sauerkraut and beer. Sauerkraut, first discovered by the Chinese almost 2,000 years ago, is low in calories and high in flavor" SAUERKRAUT AND PORK CHOP CASSEROLE 4 thick slices bacon 9 4 pork chops 3 1/2 cups sauerkraut, drained 4 1 medium onion, sliced 1/4 teaspoon pepper 11/2 cups beer Saute bacon, remove from skillet and brown chops lightly in bacon fat. Grease a 2 to 2 1/2 quart shallow casserole or deep baking dish and lay in strips of bacon. Drain sauerkraut and fork over top of bacon. Slice onion in rather thick slices and lay over sauerkraut. Sprinkle with pepper. Place pork chops on top of sauerkraut and push into mixture a bit. Sprinkle chops lightly with salt. Pour beer around chops in casserole and bake in 350° oven for 45 minutes to an hour. Or cook on top of stove, layering the ingredients into a kettle. Cover and simmer for 45 minutes. "What's My Line?" is the theme of the Northland Area Art league's program, Friday, Feb. 19 at 8 p.m, McHenry County college music room, Lucas road, and Route 14, Crystal Lake. Members Frank Stake and Modelle McCoy, Woodstock, and Fran Sheets, Huntley, will present their "line" of art. Stake, publisher and creative director of Neigh­ bours Newspaper, will give answers to how a newspaper is put together, explaining selling of advertising space to showing layouts, finished artwork and discussing the printing of the paper. Ms. McCoy's field is ceramic sculpture and photographic portraiture. She will display and discuss her work. Design is the field of Fran Sheets. She will display and discuss her works of design. Loose linoleum edges? Work linoleum cement (available at hardware stores) under the loosened edge of the corner, using a dull knife. Put a few heavy books over the area and let dry for 24 hours. DOG GROOMING SPECIAL (With THit Ad) Good Till 1st Day of Spring WALNUT HING KENNEL -1757 Nutrition forToday. by Laurence M. Hursh, M.D. Consultant, National Dairy Council SELENIUM FOR PEOPLE Selenium, a trace element found in some foods, has been well-documented as valuable for treating muscular diseases of animals. But because large amounts are poisonous, we have advised its cautious use. More recently, selenium has received a big boost from faddists seeking eternal youth. Their en­ thusiasm is fueled by studies indicating that sejenium is an essential trace mineral used by the body to help preserve cell life. Since cells are kept from breaking down as we grow older, this element has been associated with youth. Selenium has also been linked to prevention of heart disease and cancer. In one study, low selenium levels reducea enlarged muscle tissue around the heart. Other research reveals its contribution to healing the body's connective tissue. When patients thought to be consuming selenium- deficient diets were given small doses, their muscle discomfort and mobility problems disappeared. However, further studies have not confirmed selenium's alleged role in combating heart disease. Nor have they established that high selenium levels can prevent cancer. Research either praises the mineral for deterring specific can­ cers, or condemns certain selenium compounds for causing cancer. Since these studies have been conducted with laboratory animals, value to humans is questionable. Common sources of selenium are seafoods, kidney, liver, meats, dairy foods, fruits and vegetables. How much selenium is in food depends on its availability in the soil. Plants absorb elements from the soil as they grow and are, in turn, eaten by animals or humans. We continue the food chain and get more selenium by consuming animals and their by­ products. Depending on where we live, we ingest varying amounts of selenium. Most diets in the United States are safely within suggested selenium limits. An adequate intake range of 50 to 200 micrograms per day for adults is set by the Food and Nutrition Board of the National Academy of Sciences to guard against possible toxic overdose. However, taking sup­ plements of selenium is seriously questionable. Although evidence proves the benefits of added selenium for animal care, the best source for people is from the food we eat in a normal, balanced diet. THOUGHT FOR FOOD By GOULD CROOK Easy Baked Cheesecake 1 Kccblcr Ready-Crust Gra­ ham Cracker pie crust ' 1 package (8 oz.) cream cheese, softened Vi cup sugar 1 tbsp. lemon juice Vi tsp. vanilla Dash salt 2 eggs 1 cup sour cream 2 tbsps. sugar Vi tsp. vanilla In medium bowl, beat cream cheese until light and fluffy. Gradually blend in sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well after each addition. Place crust on baking sheet and pour in filling. Bake on baking sheet in preheated 325° oven for 25-30- min, or until knife inserted 1- inch from edge comes out clean. To prepare topping, combine remaining ingredients. Spread over top of cheesecake. Bake 10 min. longer. Cool on wire rack. Chill at least 3 hours. COME IN DURING THIS SALE EVERYTHING SPECIALLY PRICED 11 ULL SIZE SLEEPERS ROUND 7 PC. DINETTE SET r ALL WOOD CURIO CABINETS Solid wood, maple/pine table, six chairs, two leaves CHAIRS Lifetime Frame Warranty Available In Fabrics & Colors •RE^^44^0 sol > ; ' VALUE $650° AT SPECIAL PRICE! 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