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PERSONALS H E L L O • 9 to our new friends in McHenry. Heidi's now open 7 days week. Will soon be opening a dining room for your pleasure. Come in and watch us grow. 1507 Meadow Lane 385-4853 1112111469 ONE of the finer things of life -- Blue Lustre carpet cleaner. Rent electric sham- pooer $1. Hornsby's, McHen­ ry Market Place. 112 69 CARD OF THANKS A million thanks to Sheldon Karon, from his McHenry friends, for spending time to explain the details of the con­ stitutional convention to us. 1112-1114 69 LOST AMD POPUP LOST: Sunday, November 2nd, late afternoon. Black male, Scotty, called McTavish. Tele­ graph Rd. Wonder Lake. Re­ ward. Call 653-5417 or 385- 7000. 1112-111469 To Late To CI--Uy Store wide lamp sale, up to 30% off. Come see. Beautiful furniture at discount price*. la- land Lake Furniture Mart 2 miles west of Rt 12 on Rt. 176. Call 312-526-2210. 11569TF12 Women never have their pic­ tures put on paper money--but they get their hands on it, just the same. f"~ jFrom~Thc~F«rm -- ~~^ "N" APPLICATIONS Fall nitrogen applications as­ sure getting nitrogen on the fields. You can make the appli­ cation when you aren't so busy and when spreading equipment is available. You may even get a price break. And there are other ad­ vantages of fall nitrogen ap­ plications. U, of I. agronomists recom­ mend only an all-ammonium source for fall applications. Nitrogen is lost through two processes; denitrification and leaching. Only nitrogen in ni­ trate form can be lost through either leaching or denitrifica- tion. , Most nitrate losses result from denitrification, except on sandy soils where leaching takes place. Between rains, nitrates in moisture move upward as the surface soil dries. Corn roots usually penetrate 5 to 6 feet in Illinois soils, so nitrates that leach 3 to 4 feet are still well within normal rooting depth. U. of I. agronomists believe the advantages of fall fertiliza­ tion outweigh the disadvantages. But they cite these limitations for fall nitrogen applications' -- Use a non-nitrate form. -- Don't make fall appli­ cations on sandy, organic or poorly drained soils. -- Wait until the soil temper­ ature at 4 inches is below 50 degrees F. FEED ADDITIVES IMPORTANT Feed additives are important in your cattle feeding ration. Cattle receiving a growing ra­ tion of corn silage should have it properly fortified with min­ erals, vitamins, hormones and possible antibiotics. A mineral mix for a 600- pound yearling should be about 0.25-percent calcium, 0.25- percent phosphorus and 0.50- percent salt. The animal also needs 10,000 international units of vitamin A daily on a silage ration and double the amount if he's on feed during the winter months. Diethyl stilbestrol, approved for feeding at a level of 10 milligrams per head per day, increases average daily gains by 15 to 18 percent and results in about a 10 percent feed sav­ ing. Antibiotics, approved for use at a level of 70 to 80 milli­ grams per head daily, are usu­ ally most effective in high- rpughage, growing rations of young cattle. PREVENTING ACCIDENTS Can you afford to lose 20 working days and $140 this year? If not, better check your farm safety habits. A U.S. Bureau of Agricultural Economics survey shows that more than 20 working days are lost for each farm accident. Medical and hospital costs av­ erage more than $140. Most accidents happen dur­ ing the busiest seasons of the year -- when you can afford loss of time least. You can save yourself time and money by eliminating farm accidents. Nearly 75 percent of all farm machinery accidents involve tractors, so it is a good place to start. -- Do not jump from your tractor before it has stopped completely. -- Be sure your tractor is out-of-gear before starting. -- Never add fuel while your tractor is running or the engine is hot. -- Operate at safe speeds and use extra care on high­ ways. -- Keep your tractor in gear when going down steep slopes, -- Never let children ride on farm machinery. Use your head. It is the best way to prevent farm machin­ ery accidents. Couple Bright Apples with Meat For Appealing Autumn Meals WED.. NOV. 12, 1969 - PI AINDEALER - PG. 15 Puffy Cheese Topping Crowns Lamb Chops Bring a change of pace to your fall dinner table with this savory and sophisticated entree--English Lamb Chops. A tasty cheese topping is baked on each chop. Select either arm or blade lamb chops, advises meat ex­ pert Reba Staggs of the Na­ tional Live Stock and Meat Board. These chops from the shoulder are an economical choice. ' English Lamb Chops 6 arm or blade lamb chops, cut V2 inch thick 2 tablespoons lard or drippings 4 tablespoons butter or margarine 4 tablespoons flour 114 cups milk ***$])*•*••••*******] INVITATIONS • ANNOUNCEMENTS INFORMAL NOTES • ACCESSORIES GOLD Oft SILVER LINED WEDDING ENVELOPES 4Uaiwu»a tit* WtddUyLine THE MOST BEAUTIFUL SELECTION OF WEDDING STATIONERY EVER PRESENTED! • NAPKINS # CAKE BAGS • BOOK MATCHES AoadaUs at ^ McHENRY PLAINDEALER r 3812 W. ELM ST. McHENRY 385-0170 Many a feller has landed in jail, for simply taking things as they came. The apples are in town. Red, green, yellow and multi­ color--the whole clan is as­ sembled at the food store. Peak production dates vary with variety, but the main apple season is with us now* and will continue for mojtfhs. A big crop is expected. There'l l be plenty of apples f o r t h e t e a c h e r , f o r t h e lunch box, for sauce, for pies and for snacks. Apples can be combined with meat to make many an enticing entree, according to Reba Staggs, home economist with the National Live Stock and Meat Board. She recom­ mends the following main- dish pleasers. Beef Curry on Rice 2 pounds boneless beef for stew, cut in 1-inch cubes •"> tablespoons f lour 2 teaspoons curry powder 1 garlic clove, chopped i tablespoons lard or drippings 2 cups water 1 o cup raisins 1 •_> cup chopped onion 2 teaspoons salt 1 cup sl iced apples, peeled Flour Combine 3 tablespoons flour, with curry powder. Dredge beef cubes in sea­ soned flour. Cook garlic in lard or drippings about 5 minutes. Remove garlic; add meat and cook, turning to brown all s ides. Pour oft* drippings. Add water, rai­ sins, onion and salt . Cover t ightly and cook slowly 11 2 hours. Add apple sl ices and continue cooking 1 hour or until meat is tender. Thicken mixture with flour, as for gravy. Serve over rice. »> servings. Sausage Links--Apple Rings 2 pounds pork sausage l inks 2 tablespoons water large tart red apples 1 1 cup sugar Place sausage l inks and 2 tablespoons water in a cold frying-pan. Cover and cook slowly , r) to 8 minutes. Re­ move cover and brown l inks slowly until well done. Re­ move' l inks to absorbent paper and keep warm. Cut apples crosswise to form 1 |>- inth thick rings. Brown the apple rings in 2 tablespoons pan drippings or lard, turn­ ing occasionally. Sprinkle with sugar, cover and cook slowly until tender. Arrange sausage l inks on hot platter -and'garnish with apple rings. •I servings. Vienna Sausage in Acorn Squash 2 cans 1.4 ounces each) Vienna-style sausage 3 acorn squash 2 cups grated apple 3 tablespoons sugar 1 j teaspoon cinnamon 2 tablespoons butter or margarine Cut a corn, squash into halves lengthwise and re­ move seeds. Dot with but­ ter or margarine. Cover with foil and bake 30 minutes in a moderate oven (350°F.) . Place 2 to 3 sausages on each squash half and continue baking 20' to 30 minutes or until sqqash is done and sau­ sage is browned. *5 servings Pigskin Picnic Take time out for a port­ able feast to eat before the big game. Pack your picnic basket and make it a tai lgate party right at the field. Seive ham, salami and cheese "hero" sandwiches garnished wi th l e t tuce , t om ato s l i c e s and on ion r ings . Prov ide mugs of hot soup an/1. *a desser t o f f a l l f ru i t s and "cookies. Cnbeatabie Crunch Take a bunch of icy-t r i sp ce l ery . S tud ' i t w i th ham sa lad and you 've a c runch combination that's unbvat-' able 1 teaspoon Worcestershire sauce 1 teaspoon salt VH teaspoon pepper 6 ounces processed American cheese 2 slices semi-dry white bread Brown chops on one side in lard or drippings. Arrange in flat baking dish, uncooked side up. Melt butter or mar­ garine. Stir in flour to make a smooth paste. Gradually add milk and cook, stirring constantly, until thick and smooth. Add Worcestershire sauce, salt and pepper. Spoon 14 cup sauce on center of each chop. Coarsely grate cheese and bread and mix to combine. Spoon 14 cup crumb mixture over each sauce- topped chop. Bake in a mod­ erate oven (350°F.) 1 hour* or until meat is tender. 6 servings. L. . in It Makes CENTS to BUY ALL Your Liquor Needs from 305 Virginia Street Crystal Lake Phone 459-4050 Mon. thru Sat. 9 a.m. to 10 p.m. Sunday 12 noon to 8 p.m. f Carton Cigarettes j jj MILLERS6 pak cans 99( Galliano Mogan David Full -Quart 7.97 FIFTH Benedictine B and B Drambue MATTINGLY * MOORE Philadelphia *3.69 BOTTLED IN SCOTLAND SOUTHERN COMFORT FIFTH 1/2 Gallon >xi i* c* * ̂ T. 10 YEAR OLD.BOURBOW WHISKEY 4.09 9.79 7.27 1/2 GAL U TEAK ULU.BUUKBUIN WHIbKfcY g% W* WLU mill J.W. PANT - 3.59 frjuT: 16 oz. cans • 1 A Meister Brou 1.17 BLATZ :ASE 24-I2OZ. 2.97 IPARST BLUE RIBBON MEISTER BRAU 3.39 BLATZ . . OLD MILWAUKEE Early Old Times 8.97 f®r£?!?r 1/2 Gallon 24-12 oz. Bottles 86 PROOF 1/2 Gallon 8 Yr. Old OLD STAGG fifth Bourbon Whiskey PEBBLE FORD STRAIGHT WHISKEY FIFTH 3.39 2.79 TEACHERS 11.69 l ^ ^ g a L R e g ^ $ 1 4 ^ 6 5 Highland Cream Scotch Whiskey CARDINAL GIN or VODKA FULLQT- k AO 3.27 1/2 GALLON O.'LT SPECIAL PRICE RON CARIOCA 1/2 gallon BLENDED WHISKEY Pail Johs 8.27 IMPORTED SCOTCH fifth BLENDED WHISKEY Feathers 3.67 FULL QT. One of our finest 1 /2 gal. Imported Scotch's House of Peer 8.57 fifth 3?57 Brandy _ ^ _ Aristocrat 1/2gai /,7/ GIN OR VODKA Glenmore 1/2 gai 6.77 COFFEE LIQUEUR KAHLUA UK - From Mexico FIFTH 5.37 Use of Glasses and Champagne Fountain for Wed­ dings and for Parties with Purchase of Liquor at the Cardinal. We have free ice cubes with Liquor Purchase! CORDIALS J.W. DANT • FULL QT. ITALIAN SWISS COLONY BRANDY FULL QT. $4.37 3.97 FIFTH W. L WELLER'S CABIN STILL Handmade - Sourmash Kentucky Sfraight Fifth Bourbon Whiskey IMPORTED BALLANTINE SCOTCH PETRI 3 J* BRANDY Imported Canadian Mist One of our Better Makes STRAIGHT WHISKEY GREEN BRIER 4.27 Quart 3.67 Fifth £87 fifth /¥ f CANADA DRY VODKA 1/2 Gal. 6.97 "'5JKWB 1.37 CHAMPION 6 PAK SCHENLEY'S KENTUCKY BOURBON 8 YR. OLD 86 PROOF F'fth 5.37 3.59 CANADA DRY 1/2 Gal. GIN 90 Proof 7.19 KENTUCKY TAVERN 8 YR. OLD 86 PROOF 8 PAK 16 oz. Pepsi »- Diet Pepsi BLENDED WHISKEY CARSTAIRS OR full qt. 3.69 STRAIGHT BOURBON YELLOWSTONE 6 YR. OLD 86 PROOF KENTUCKY STRAIGHT BOURBON