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PAGE 4-PLAINDEALER-WEDNFTiAY, JUNE 28, 1972 ^ Select Dairy Princess At Annual June Banquet MR AND MR8 WM. DAVIDSON NEWLYWEDS - Mr. and Mrs. William Davidson are shown on their recent honeymoon trip to Lake of the Ozarks. Mr. Davidson and the former Miss Susan Kenton, were married in St. John the Baptist Catholic church, Johns burg. They will make their home on Rt. 3, Palatine. Coming Events JUNE 29 McHenry Senior Citizens Club - Bus-Luncheon-Theater Party - Shady Lane, Marengo. JULY 1 St. Margaret Chapter of NAIM - Meets for Bowling - McHenry Recreation - 7 p.m. JULY 5 McHenry Grams Club -- Regular Meeting - City Hall Club Room -- Program Chairmen Loretta Ramage and Mary fluenxli - 12:30 p.m. JULY 8 "Magic-Under-The-Tent" - Methodist Church - Ringwood - - 8 p.m. McHenry Senior Citizens Club Annual Picnic for Members - Veterans Acres - Crystal Lake. JULYS Kiwanis Blood Bank American Legion Home, a.m. to l p.m. 11 Annual Chicken Barbecue - Ringwood Methodist Church - Serving 11:30 a.m. to 2:30 p.m. JULY 12 C D. of A. Court Joyce Kilmer No. 573 -- Indoor, Outdoor Picnic - City Park. JULY 14-15 Rummage Sale - Wonder Lake Volunteer Fire Depart­ ment Auxiliary - At Firehouse, East side of Lake - 9 a.m. to 5 p.m JULY 15 Christmas in July -- Wood­ stock Residence, Rt. 120& 47 -- 12 Noon to 8 p.m. -- Bake Sale -- Fun Fair, Etc. Janice Sturm Becomes Bride The Rev. Father Leo J. Bartel officiated at the wedding ceremony last Saturday, June 24, that united in marriage Miss Janice Karen Sturm and Mr. Rafael Prince. The couple exchanged vows in a 10:30 a.m. nuptial rite. Miss Sturm is the daughter of Mrs. Egon Sturm of 2926 North Shorewood, McHenry, and the late Mr. Sturm. Mr. Prince is the son of Mr. and Mrs. Abel Prince of 215 Obrero Mundial, Mexico City, Mexico. For her wedding gown, the attractive bride selected a white, floor length dress of rayon organza appliqued with beaded alencon lace. The long sleeves were appliqued with lace and the dress featured a stand-up lace collar. Her mantilla train was cathedral length, made of English net and lined,in matching lace. She was attended by Mrs. Gregory Bongiorno of Milwaukee, Wis., as matron of honor, Mrs. Otto Kolar of Elk Grove village and Mrs. Terry Wagner of Downers Grove as bridesmaids. They wore flowered chiffon dresses styled with puffed sleeves, low, round necklines and gathered skirts. Each carried flowers in orange, yellow and white with green and brown accents. Orange shoes and orange picture hats completed the ensemble. Fred Sturm of Oconomowoc, Wis., served the bridegroom as best man. Groomsmen were John Goettsche of McHenry and Gregory Bongiorno of Milwaukee. For her daughter's wedding, Mrs. Sturm selected a yellow sheer chiffon dress over taffeta with pearl and lace accents on collar and sleeves. JULY 21 St. Margaret Chapter of NAIM - Regular Meeting - St. Mary's Oak Room - 7:30 p.m. K IN Announcing Loyd McCloud Loyd will be joining our staff of expert stylists. Mr. McCioud is a graduate of American School of Beauty Culture. He has recently moved to Buffalo Grove from California. His hours will be Tuesday, Wednesday and Saturday from 9:00 to 6:00; and Thursday and Friday from 9:00 to 7:30. Appointments are appreciated, but not necessary. Loyd joins Jessie Nell, Sue Holmes and Audrey Berg to offer you McHenry** most complete hair care, manicuring and Total Beauty Service. RIVERSIDE HAIRSTYLING 2020 Rte. 120 Phofle 385-7010 - Ample Free Parking - A reception for eighty guests followed the ceremony, held at Magnam's in Dundee. Later, the newlyweds left on a trip to Glacier, Grand Teton and Yellowstone National parks and to Lake Louise in Canada. Upon their return, they will make their home in Mexico City. The bride, an MCHS graduate, received her B.A. degree at Northern Illinois university and did graduate work at the University of the Americas. She has been a teacher of anthropology and English at Main West high school in DesPlaines. Her husband has a B.S. degree from the National university of Mexico and wrote his graduate thesis at the same school. He is an accountant for Arthur Andersen & Co., Mexico City. Dairy promotion is moving forward on several fronts, and the annual Dairy Banquet at Martinetti's, Crystal Lake, Wednesday will be the focal point of much interest since the crowning of the new McHenry County Dairy Princess will climax that dinner. Activities are sponsored by the McHenry County Dairy Promotion council. Eight Dairy Princess can­ didates have been entered and they've been involved in boositing dairy products this June Dairy month. An ap­ pearance before the McHenry county's twenty-member board is one example of their 1972 activities to call attention to nature's most nearly perfect food! The Dairy Banquet starts at 7:30 p.m. and Don Barrett, Harvard, will be master of ceremonies. Dick Moore, manager of ADA of Illinois, will be the speaker. Mrs. Van Sells is in charge of the Dairy Princess judging, and Miss Sherry Vogt of McHenry, reigning county Dairy Prin­ cess, will crown her successor. Special entertainment will be provided by Linnea Jones, and 4ier friend, Jerry. Linnea, daughter of Mr. and Mrs. Gordon Jones, longtime Dairy Promotion council enthusiasts and workers, is a ventriloquist. Dairy Princess candidates who met with the judges last week were evaluated on ability to talk, knowledge of dairy products, appearance, beauty, poise and personality. The Dairy Promotion council in­ cludes a cross section of those interested in the dairy industry- -farmers, wholesalers, news media people, restaurant owners, and literally anyone interested in improving the health and happiness of citizens. The Dairy Princess can­ didates are Terri Christy, 17, Wonder Lake, sponsored by McHenry-Lake AMPI; Joan Finzel, 20, Huntley, sponsored by Federal Land Bank; Joanne Groell, 18, Harvard, sponsored by Genoa City CO-OP.; Susan Hen nig, 18, Huntley, sponsored by McHenry County HIA.; Margie Johnson, 17, Hebron, sponsored by McHenry-Lake AMPI.; Barbara Rich, 17, Harvard, sponsored by McHenry-Lake AMPI.; Vanita Sherwin, 19, Harvard, spon­ sored by McHenry-Lake AMPI, and Cathy Wells, 17, Harvard, sponsored by Farm Bureau. What's Thawing For Dinner Today FETED ON BIRTHDAYS Twenty-five relatives and friends gathered at a local restaurant Saturday, June 17, for a surprise birthday celebration honoring Tillie Engeln and her sister, Helen Wegener. Deborah Smith Among Graduates Feted At Reception Deborah Smith, daughter of Mr. and Mrs. Elmer G. Smith of 1406 N. Freund Avenue, McHenry, was among seven graduating students who were honored at an informal reception held Friday, June 23, in the auxiliary room of Rock- Tord Memorial School of Medical Technology. The students have completed a one-year course at Rockford Memorial to meet requirements for the cer­ tification examination in medical technology. Two en­ tered the hospital course after receiving bachelor's degrees. Deborah was among the others receiving their degrees as well as certificates. She previously attended Northern Illinois university at DeKalb. (By Charlotte Erickson) HAMBURGER CHOP SUEY A real quickie meal that is easy on the budget and the cook. It's a recipe that is sure to remain a family favorite. A well balanced meal in one. Yield : 6 servings. 1 pound lean ground beef 2 tablespoons vegetable oil 1 bunch green onions, sliced diagonally in inch slices 1 green pepper, sliced julienne cup celery, sliced diagonally in ^ inch slices. 1 can condensed chicken broth 1-1 pound can chop suey vegetables, drained , 1-6 ounce can water chestnuts, sliced 2 tablespoons soy sauce Vz teaspoon garlic salt Vi teaspoon powdered ginger 1 tablespoon cornstarch V4 cup sherry Brown beef in oil; add onions, green pepper, celery and saute for 5 minutes. Remove any excess drippings. Add chop suey vegetables, water chestnuts and chicken broth. Now add seasonings and soy sauce. Dissolve in cornstarch in sherry, mixing well. Add slowly to hamburger mixture. Con­ tinue cooking until mixture thickens and becomes clear. Simmer for 10 minutes. Serve over rice or chow mein noodles. ITALIAN STYLE BEEF AND MACARONI CASSEROLE This casserole has much the same flavor as lasagne. Make a double recipe and freeze some for future meals. Yield: 8 to 10 servings. lVfe pounds lean ground beef 1 cup frozen chopped onions 1 cup frozen chopped green pepper 2-8 oz. cans tomato sauce 1-6 ounce can tomato paste \\>2 teaspoons salt 1 teaspoon oregano 1 teaspoon fennel V4 teaspoon freshly ground pepper 1-7 ounce or 8 ounce package elbow macaroni, cooked 1 cup (8 ounces) large curd 1 . OPEN Sunday O n t h e N o f t h S h o n o f L o n g L « K « | R O L L I N S j X T A O ' j T P O tngl«<ld* Illinois ^esdays Prepared in the (lid Warjd Tradition WMi 'A BI6HT II ITAiTl IJIltTTElWrTIil I llll Every Wednesday May thru Aug. 30th Every Friday Sept. 8th thaj Nov. 19th Featuring The Alpine Seranaders Per person..-$3.95 . • Children (under 10) $2.50 A Tips For Homemaker cream-style cottage cheese Vi cup parmesan cheese 8 ounces (approx.) sliced mozzarella cheese Cook macaroni according to package directions. In a large skillet brown beef. Add onions and cook until yellow and limp. Pour off any excess drippings. Add green pepper, tomato sauce, tomato paste and seasonings. Bring to a boil, lower heat and simmer for 45 minutes. In a 9 x 13 inch casserole layer the cooked and drained macaroni; spread with half the meat sauce. Combine cottage cheese with parmesan cheese and spoon evenly over the top of meat layer. Continue layering with macaroni and remaining meat sauce. Arrange mozzarella cheese slices attractively over the top and bake in a preheated 350 degree oven for 30-35 minutes or until mixture is heated through and bubbly and cheese has melted. TO FREEZE: Prepare casserole according to the above instructions. Freezer- wrap, date, label and freeze. To SERVE WHEN FROZEN: Remove from freezer and thaw at room temperature. Bake according to above in­ structions. BA Degree To- James StilKng James Joseph Stilling, Jr., son of Mr. and Mrs. James Joseph Stilling, Sr., of 3310 W. Second street, graduated June 9 with a Bachelor of Arts degree from Loyola university, Chicago. There were 1,600 in his class. A reception was held for fifty- two guests at the Stilling home. The young graduate hopes to teach speech on the high school level after finishing his military obligation. New Arrivals McHENRY HOSPITAL Mr. and Mrs. Axel Schwanke announce the birth of a son, Steven Bernhard, on June 15. The baby has two sisters, Julie, 7, and Michele, 3. His maternal grandparents are Mr. and Mrs. Anton J. Schmitt of McHenry. Is a large get-together looming on the horizon? Are you wondering what to serve? Well, why don't you feed the bunch a bird-barbecued turkey! Whether a family reunion, an office outing, or just a group picnic, barbecued turkey will make an eye-catching, ap­ petite-pleasing main course. The essential ingredients, of course, are young, tender turkeys. Ideal weights for a big barbecue are birds weighing 4 to 6 pounds. These should be split into quarters or halves, allowing a generous serving each. They are easy to handle on grills, or pit barbecues, too. Rub the pieces with salt and • place on the grill, skin-side up. For even cooking, turn the pieces from time to time. Baste frequently with a tasty sauce, even leaving pools of sauce in the hollows of the pieces when turned skin-side down. The grill should be at least 14 inches from the heat source. The fire or coals should be kept very low so the bird won't scorch or overcook on the outside before it is done near the bone. Allow 2 to 2l/2 hours cooking time (this, too, restricts you to a low fire) -- leaving ample time for ball players and others to work up a turkey-sized ap­ petite. Test for doneness by twisting the drumstick or wing. These bones should readily move in the joints or pull free from the meat. Here's a tasty barbecue sauce in proportions large enough to serve a crowd. For best results, make the sauce ahead of time, so the flavors will have a chance to blend. Start with a butter-seasonings basting, then turn to the: SPLIT TURKEY BARBECUE SUACE 1 teaspoon salt 1 Tbsp. paprika Vz tsp. pepper 2 Tbsp. brown sugar 1 tsp. mustard 1 cup chopped celery 1 cup catsup or chili sauce 1 medium onion, finely chopped Vz cup water 2 Tbsp. lemon juice 2 Tbsp. vinegar 2 Tbsp. butter 2 Tbsp. Worcestershire sauce Blend Salt, pepper, paprika and sugar. Add onion (garlic if you wish), catsup and water. Bring to a boil. Remove from heat and then add lemon juice, Worcestershire sauce and butter. Makes 2 Vi ct^ps. The "primer coat" of butter and seasonings is made by: Creaming 1 cup butter with paprika, black pepper, lemon juice and tarragon. Spread this well over the surface of the turkey ; place the bird skin-side up over the fire. The paternal ones are Mr. and Mrs. Bernhard Schwanke of Largo, Fla. The new mother is the former Joyce Schmitt. Mr. and Mrs. William Hauschild became parents of a son June 22. OTHER BIRTHS Mr. and Mrs. William Swartzloff are parents of a daughter, Debra Lynn, cm June 10 at Condell Memorial hospital, Libertyville. She weighed 11 lbs., 8 ozs., and has two sisters, Michele, 6, and Cindy, 3. Mr. and Mrs. Edward Frett of Johnsburg are the maternal grandparents and Mrs. Edward Swartzloff of Richmond is the paternal grandmother. Mrs. Swartzloff is the former Donna Frett. Bermuda first minted coins in the early 1600's. The very few of these coins still in existence are of great value. W i U S i A N D R I C O M M I N D RK P R O D U C T S You CAN Tell The Difference. JANE'S Styling For Men By Appointment 385-7771 KRISTINE KERR ENGAGED - Announcement has been made of the engagement of Miss Kris tine Kerr, daughter of Hildegarde Kerr of 1401 Channel Beach, Sannysi^e, to James Drews, son of Mr. and Mrs. Robert Drews #f Round Lake. The young couple will be married in Oc­ tober. POET'S CORNER Movements of an -Imagination: the The light shone through each of the windows and the bf-feeze so softly brushed against my face The window curtain hugged its' frame, as I held my ears open and listened for a breeze My inner self scrambled towards its light, a feeling of an (Angel) in her flight and once again I lie my inner self back down again, and encountered feelings of that night. by: William Dean Paul *; r \ e you p i m p hAiSTAxes T H I S P V & L I C A T I O N , ^ P L E A S E C O K J 5 i p £ R THAT n-iey ATEE RI+F£E I FofZ A Pl"2 PC?5>£ . \^JE I pVPLlSM INJ£ V.1 I f o f z • c v e f c y o M E f a m p y I 5 ( ? M F P E O P L E A R E ( /V IVAM Y 5 LOO \ FOR M i 5 T"A k £ S V\~- P ' I Mr H E N R Y PL/ M N D E A L E R ' | ilKIBRll tyW&tcmy <£VlaiJeJ Established 1875 3812 West Elm Street Phone 385-0170 McHenry, Illinois 60050 Published Every Wednesday & Friday at McHenry. Illinois Second Class Postage Paid at McHenry, Illinois By McHENRY PUBLISHING COMPANY Ml Publisher Larry E. Lund Adele Froehlich - Editor MEMBER 1972 mwAL PER\ Association - Founded 1885 SUBSCRIPTION RATES 1 Year .$7.50 1 Year 49.00 In McHenry and Lake Outside McHenry and ^ County Lake County ^ TO MY FRIENDS: • Now at a NEW LOCATION Back in Full Operation 1215 W. Bay Road - One_ Mile East of Chapel Hill Rd. Rudy Becker Kennels Training & Grooming 385-2436 S&l* K0ENEMANN Country Made Sausages, Hams and Bacon IGERMAN IMPORTS AND CHEESES I A Full Line Of * i Delicatessen 1 815-385-6260 Just east ot Rt. 12 = V O L O i Illlllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll Illllllrr