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Public Relations Award Eileen Tanner, left, president of Department of Illinois, Ladle* auxiliary to Veterans of Foreign Wars, is shown presenting second place award to Gerry Kuck, publicity and public relations chairman, Ladies auxiliary to Veterans of Foreign Wars Post 4691. Ms. Kuclt's publicity book competed with books from seventeen districts throughout the state. In addition to receiving second place plaque for compiling her book, she also received a second place award for an article on the national president's theme, "Joy of Service". Microwave Oven "Cool For Vegetable Blanch 99 If you have a microwave oven you can blanch vegetables for freezing without having a steam-filled kitchen, says Nancy Moore, University of Illinois Extension home economist But the microwave oven must not be used to can foods, regardless of the foods acidity. "Use the conventional boiling water bath and pressure canning methods for all your home canning," Moore stresses To use the microwave for blanching, wash, peel and slice the vegetables as usual Then measure about one pound of vegetables into a casserole or dish that can be used in a microwave oven. Add water according to the chart available at the extension office at 224 W Judd street. Wood­ stock. or call 338-3737 or 4747. This chart was developed by Michigan State university food scientists. Do not add salt. Cover the dish Set the power control at "High" or "Cook". Halfway through the blanching period stir the vegetables. Then stir them again at the end of the period. Check the vegetable at the minimum blanching time according to the chart. If the color is not evenly bright throughout, set and continue cooking to the maximum time, says Mrs. Moore. Alter blanching the vegetables, plunge them into ice water to stop the cooking process. When cool, remove the vegetables and pack them in moistureproof or vaporproof containers To blanch a vegetable not listed on the chart, follow directions for completely cooking the vegetable in your microwave oven but: do not add salt, and reduce cooking time to one-fourth to one-third of the recommended time. Stir after half the blanching time and after blanching. Check for bright even, color, concludes Mrs Moore DIVORCES Decrees and judgments of dissolutions of marriage recently granted by the 19th Judicial Circuit Court include: Sharon Louise Evertsen and Michael Thomas Evertsen; Sharon Johnson and Dennis Johnson; Nicole Ruschke and Daniel C. Ruschke. Frances Mary Reeves and Brady Edward Reeves; Cynthia L. Miller and Danny Lee Miller; Jean V Richardson and David E. Richardson. James R. Macdonald and Judith A Macdonald; Nancy McPherson and Floyd McPherson; Kathryn Louise DiVerde and Paul James DiVerde Gerald C. Freund and Pamela J. Freund; Sherry Lynn Freund and Jonh Benno Freund; Rosemarie Kaiser and John M Kaiser. * Rose Wemlinger and Fred J. Wemlinger; Steven M. Flanagan and Gloria L. Flanagan; Joan Hertz and Carlo Hertz. Deborah Sue Busse and Daniel Keith Busse; Sharon R. Garrels and Gary L. Garrels Sr.; Nancy Donohue and Jeffrey Donahue. Pamela A. Scherf and Keith A. Scherf; Nicholas L. Jones and Margaret C. Jones; Randall Keith Little and Judy Ann Little. Keep old flowers trimmed off rosebushes now in bloom and apply fertilizer for a longer bloom season. To water the lawn or gar­ den evenly, set your clock to alarm to remind you to move the sprinkler to another area. When putting your house- plants out for the summer, be sure they're shaded from the mid-day sun. Water as needed --check each pot every day for dryness. MARRIAGE LICENSES Applications for marriage licenses at the McHenry County Clerk's office were recently m a d e b y : William H. Grotz, Chicago, and Diane J. Drefahl, Harvard; George M. Weyrauch and Judith M. Zimmer, both of Harvard; and Edwin J. Suckey Jr., Harvard, and Barbara L. Rozell, Genoa City, Wis. Jose A. Fierroe and Elsa I. Miranda, both of Marengo;. James Scott Novak, Cedarville, and Lelia J. Berryhill, Harvard; Daryl D. Becker and Lynn M. Block, both of Marengo. Gerald L. Mayfield and Kathleen M. Leahy, both of McHenry; Steven M. Kieffer and Julie E. Stodghill, both of Crystal Lake; and Fred E. Fiedler, McHenry, and Eleanore F. Fielder, Wheeling. Phillip P. Doherty and Patricia A. Schaefer, both of McHenry; Wayne A. Erickson, McHenry, and Wendy L. Berns, Barrington; and Kenneth J. Sandrik, McHenry, and Beverly Jill Gronlund, P u l l m a n , W a s h . David H. Andrews and Nancy R. Hestand, both of McHenry ; Michael D. Johnson and Bernice E. Manning, both of Crystal Lake; and Patrick D. Surma and Laura Mae Tonkin, both of Huntley. John W. Patton and Sharon M. Schryver, both of Crystal Lake; Jay Koeller and Judy E. Beck, both of McHenry; and Edward J. Funk and Diane L. Foster, both of McHenry. Patrick J. McCarthy and Susan D. Biederman, both of Huntley; David A. Severino, Vernon Hills, and Viola M. DeMarco, McHenry; and Roger C. Freund, McHenry, and Helen J. Berryhill, Richmond. Merle W. Morrow, Crystal Lake, and Teresa A. McMahon, Huntley; and Russell C. Craig, Round Lake, and Christina Filai^lo, Spring Grove. Clarence R. Dobson, South Pasadena, Fla., and Mary Kerr, South Gulfport, Fla.; David A. Hinderliter and Nancy R. Rogers, both of Woodstock; and Michaerl E. Hanson and Margaret B. Hahn, both of Woodstock. Peter F. Klein and Jeannie Jo Stilling, both of Buffalo Grove; Charles W. Robb, Pittsburgh, Pa., and Mary Fran T. Wilson, Park Ridge; and Ronald E. Almquist and Jann M. Allumbaugh, both of Chicago. Robert B. Callahan, Mount Prospect, a-nd Karen A. Capetty, Lake In The Hills; Ronald A. Brown and itherine L. Brown, both of ^alatine; and Robert P. Hayes, 'orkville, and Bonnie L. Cowman, Woodstock. Fred H. Lester and Karen Lee Hagg, both of Wood Dale; Robert W. Ritzert and Juanita M. Leanna, both of Woodstock; and Robert E. Griffin and Mary R. Nelson, both of Fox Lake. Bruce M. Edgar, Wheeling, and Michele M. Young, Rolling Meadows; William D. Donegan and Joyce L. Jonasen, both of Fox River Grove; and James T. Byrne Jr., Lighthouse Point, Fla., and Margaret T. O'Brien, Woodstock. Erik N. Paulsen, Woodstock, and Rensi L. Hall, Chicago; Michael J. Schindler and Sherry L. Hale, both of Darien, Wis.; and Richard E. Reagh and Edwen J. Psonak, both of Cary. Robert B. Withers and Mary Jo Burg, both of Woodstock; Raymond L. Kuba and Mary C. Higginbotham, both of Cary; Dean E. Welling, Algonquin, and Frances M. Caithamer, Carpentersville; and Dale A. Behm, Woodstock, and Patricia J. Chahaj, Wonder Lake. ^r~v~ John J. Lasch, Cary, and Carolyn A. Kuzniar, Wauconda; Robbie E. Slack, Cary, and Cathylynn S. Robinson, Palatine; James Alien Dutchman, Worth, and Karen L. Witek, Oak Forest; and Phillip C. Pesch and Christina Klopacz, both of Hanover Park. _ y HOSPITAL NOTES MEMORIAL HOSPITAL WOODSTOCK Recent admissions to Memorial hospital, Woodstock, included from McHenry: Tim Engle and Margaret Datz; from Wonder Lake: Yolanda Lopez, Heinz Reymann and Diana Setzler; from Green­ wood: baby Kristy Bums; from Ringwood: Adolph VanLan- duyt. HARVARD HOSPITAL Clara Kampstra of McHenry was recently admitted as a patient to Harvard hospital. INDEPENDENCE BABY David Harold Proesel chose to arrive on the anniversary of our country's independence, July 4, at 1:30 a.m. at Harvard hospital. His parents, John and Bonnie Proesel of 1305 Chapel Hill road, McHenry, welcomed their 9 lb. 1 oz. and 22 inch loi son with delight. He has a b sister, Mary, 2'^, at home Maternal grandparents are Mrs. Helen MacGregor of McHenry and the late Harold MacGregor and paternal grandparents are Mr. and Mrs Herbert Proesel of Grayslake Mrs Josephine Proesel of Buffalo Grove is the baby's great grandmother CHAPEL HILL COUNTRY CLUB is open for BREAKFAST, LUNCH & DINNER 7 Days a Week Sunday Brunch 10:00-3:00 DAILY DINNER SPECIALS SERVED 5-P.M. TO CLOSING ALL DINNERS INCLUDE: Soup or Juice, Salad Bar, Potato and yot Loaf of Bread $2»» MONDAY Italian Spaghetti & Meatballs TUESDAY Honey Baked Chicken $375 WEDNESDAY Corned Beef & $ O 9 5 Cabbage O THURSDAY Baked Lasagna $ J 9 5 FRIDAY Deep Fried Perch $35° $525 SATURDAY BBQ Chicken & Ribs SUNDAY Special Rib Steak $£2 5 & Fried Shrimp O DAILY DINNER SPECIALS SERVED EVERY WEEK HILL GOLF 2500 N. CHAPEL HILL Rl). MoHENRY 385-0333 Hawaii Call9 . . ) Pineapple Cooking Contest »AGI Iraih. so syrup will drain. When cake is cool, beat cream until stiff. With a long, thin bladed sharp knife cut cake horizontally in half, making 2 layers. Slip a small cooky sheet gently between the layers and lift off top. Spread bottom layer with cream and sprinkle with crushed Praline Brittle. Set top in place. Makes 8 servings. Praline Brittle: Turn \ cup granulated sugar into a heavy skillet. Melt over moderate heat, stirring now and then, until sugar be­ comes a golden syrup. Add % cup chopped pecans. Turn out onto a cooky sheet and let stand until cold. Crush with rolling pin to make crumbs. Makes about 1 cup. Note: If desired, cake need not be split and filled. Beat cream to soft peaks and fold in crushed Praline Brittle. Serve in mounds on , / top of each wedge of cake. Pineapple Praline Up«idt-I>own Cake turns into ad elegant torte by splitting and filling It with a praline cream. ThLs new version of the old-time favorite upside-down cake, featuring canned Hawaiian pineapple, becomes a company dessert. Drain pineapple well, saving syrup. Melt butter in 9-inch upside- down cake pan or skillet. Add brown sugar, maple flavoring and 1 tablespoon pineapple syrup, and mix well. Arrange pineapple slices in the mixture (overlapping them slightly, if necessary) and set aside. ,Resift flour with Vi cup granulated sugar, baking powder and salt. Wat eggs until very light. Beat in remaining cup sugar, continuing to beat until very light Fold flour mixture into egg mixture alternately with V4 cup syrup from pineapple Pour into prepared pan over pineapple Bake in moderate oven (350 degrees F.( about 45 minutes, until cake tests done. Let stand 5 minutes, then invert onto serving plate. Allow pan to rest over cake a minute If a trip to Hawaii and a chance to win $25,000 sounds appealing to you. start today to create recipes featuring canned pineapple. Then, enter them in the Na­ tional Pineapple Cooking Clas­ sic which will be held April 21- 27, 1979 at the .famed Royal Hawaiian Hotel in Honolulu. Who knows, you may be a winner. You may enter as many re­ cipes as you wish in any of four contest categories: Main Dishes, Breads, Salads and Desserts. " Forty finalists (10 in each cate­ gory) will be selected to receive an expense-paid trip for two to Hawaii to compete In the spec­ tacular Classic cook-off for $65,000 in cash prizes Sponsors of the contest, the Pineapple Growers Association of Hawaii, will award $10,000 to the winner of each contest cate­ gory, with $2,500 going to the four runners-up An additional $15,000 will be given to the fi­ nalist whose recipe is judged "best of contest," making the grand prize a rich $25,000! Official entry blanks and complete contest rules are available by writing to Na­ tional Pineapple Cooking Clas­ sic, 747 Front St., 4th floor, San Francisco, CA 94111. Deadline for entries is De­ cember 1, 1978, so send for your entry blanks and start dreaming up canned pineapple recipes today. The following recipe, a varia­ tion of the popular upside - down cake, is a typical recipe that might be entered in the Classic's Dessert category: PINEAPPLE PRALINE TPSIDE-DOWN CAKE 1 (iSVt ounce) can pineapple slices V* cup butter or margarine % cup brown sugar (packed) Yt teaspoorimaplr flavoring 1 cup sifted all-purpose flour =V» cup granulated sugar 1 teaspoon baking powder M teaspoon salt 3 large eggs % cup syrup from pineapple l'/4 cups whipping cream Praline Brittle After ironing starched cur­ tains, drop a knife through the hem and the rod will slip through easily and frayed nerves will be avoided. Today's Youth BY PATRICK DUDGEON Watch Your Diet While you're young is the best time to create good eating habits The practice will pay off in later life and add years to your lifetime. Snacks provide between one- fourth and one-third of the caloric intake of most American teenagers. Whether it's a "bite," a "taste," or a light, informal meal, snacks have become an in­ tegral part of the eating patterns of today's youngsters Since snacks are a way of life for youth, concentrate on what s in the snacks, nutritionists urge. Young adults can benefit from attractive and nutritious snacks both at home and when away from the house Specialists suggest that the following can make a contribu­ tion to the health ofWoung adults: -- Milk shakeeand ice cream cones; low in sugar and in moderation -- Fresh fruit, milk, cheese and crackers -- Orange or tomato juice and sweet crackers -- Sherbert, plain cookie or one sliced watermelon -- Hot apple cider, cream cheese sandwich, carrot sticks -- Dried apricots, milk or hot chocolate -- Hot dog, milk, orange or an apple or any piece of fruit -- C u c u m b e r s a n d w i c h , stuffed celery (cream or pi- miento cheese). -- Hamburger and a milk shake -- Peanut butter sandwich, green pepper sticks, milk SENIOR CITIZENS CORNER Senior citizen s can raise money through newspaper recycling programs Monies could be donated to charities or individuals working on their own could earn extra income In­ dividuals can safely stay within the confines of the $3,000-to- $4,000 maximum allowed earned income -- without jeopardizing social security payments The Old Guard, a senior citizen group in Bricktown, New Jersey, has not only supported its club but has given a dozen college scholarships to local youngsters as a result of paper collection proceeds Perhaps the best example of a successful senior citizen recycl­ ing campaign took place in Sun City, Arizona last year Seniors there donated more than $70,000 to blind, ill and disabled persons during 1977 The funds were raised by collecting old news­ papers in a town of only 54,000 Sun City's experience over the past nine years has been even more remarkable: Senior citizens have collected more than 200 tons of old newspapers every month' Nearly 90 per cent of Sun City 's old newspapers are brought to strategically-placed bins by in­ dividuals and then collected by a waste paper dealer The Sun City Lions Club coor­ dinates the widely-acclaimed recycling program Perhaps your community could do likewise Drapes Need Cleaning? WE ARE THE BEST!!! AMERICAN DRAPERY CLEANERS AND FLAMEPROOFERS, Inc. Complete Service 'Removal •Cleaning •Rehanging /.4M *plea, in9 Tieing 312-GR2-4066 SERVING CHfCAGO AND ALL SUBURBS including THE McHENRY AREA -WE ALSO DO STAGE DRAPERIES- Put Our "Green Thumb" To Work For You Two Ways! McHENRY SAVINGS gives you a handy "Plant Guide" FREE when you deposit $50.00 in a new or existing savings account here. This > fully illustrated dial-a-plant guide is easy to use, gives you help­ ful facts on 64 house plants -- infor­ mation on such matters as moisture, light, heat, humidity and care required. You'll find it useful every day; your plants will be growing just like your savings. But . . . we have a very limited supply of our "Plant Guide", so don't delay. Come in today! NOTE: Offer is limited to one free Plant Guide per family AND LOAN ASSOCIATION 1209 North Green Street, McHenry 81S/385-3000 10520 Main Street, Richmond 815 678-2061 10402 North Vine Street (Huntley Center on Route 47), Huntley 312 669-3333 SAVERS HOURS 9 OQa m to 4 30 p m Monday Tuesday and Thursday 9 00am to 8 00pm Friday 9 00am to 3 00pm Saturday McHenry Office Drive-in Window open Wednesday 9 00 a m to 2 00 p m Closed Wednesday in Richmond and Huntley Huntley 900am»o400pm Monday Tuesday & Thursday 9 00 o m. to 7.30 p m Friday 9 00 am to 2 30 p m Saturday M c H E N R Y S A V I N G S JS