OCR Text |
Show DAVIS OCTOBER 2, 1985 REFLEX-JOURNA- Oveson to address chamber Lt. Governor Val Oveson will speak to members of the Layton Chamber of Commerce at its monthly membership luncheon Thursday, Oct. 3 at the Valley View Golf Course in L ayton at noon. supporter of the Voter Awareness program, the Lieutenant Governor has delivered over 90 speeches to high school seniors across the state, teaching them of the political system and of their responsibility to participate in government. AS AN avid Vj MR. OVESON was born in Orem. From an early age he was active in community affairs and politics. In 1970, he worked as a staff member of the White House Conference on Children and Youth 4-- Mr. Oveson was a Unit Director for the United Way of Greater Salt Lake City for 1982 and 1983. In this position, he supervised fund raising in connection with educational institutions, hospitals, government and churches. in Washington, D.C. The Lieutenant Governor attended both the University of AS A leader in Utah State government, he established a reputa- Holiday arts land crafts tion for taking on tough problems, dealing with them professionally, and communicating the results in a forthright manner. W. VAL OVESON classes set Not only has his work caused state government to be more effective, but he has taken great care to see that his own office is operated in the most cost effective manner. Utah and BYU. He graduated from BYU with a degree in accounting, and he is a licensed CPA. He worked with a CPA firm in Orem and Price prior to starting his own firm in 1979. His accounting expertise has led to numerous awards as well as his election as the Utah State Layton City Recreation is now taking registration for the first of a series of Holiday Arts and Crafts for Children. Halloween projects will be featured in the first session. auditor CLASSES will begin Oct. 9 and will be every Wednesday night for New seventh grade officers serving at Central Davis Jun'Or High are: Kim Estoque, left, secretary; Misty Robbins, president and Joel Petersen, vice president. OFFICERS HE IS married to the former Emilee Nebeker of Nephi and they have four children. in 1980. meal is fast three weeks. Third and fourth grade boys and girls will meet from p.m. with the 5th and 6th grade boys and girls meeting from 5: 15 to 4-- 5 F.H. council meets 6: 15 p.m. Classes will be held at the Layton Recreation Building. The fee will be $10 for three weeks. They are also offering a - Arts and Crafts class for 5 10-1- Vicki Beckman holds baby Nicole and Derek has a bowl of pasta The Sept. 17 Fruit Heights City FRUIT HEIGHTS Council meeting included two public hearings, one on rezoning a small piece of property and another on transfer of funds for the Green Road project west of U.S. Highway years. They boys and girls ages will meet on Thursday from a.m. Kindergarten students will not be able to register for this class. Fee will be $6. 3-- Cortney shows the broccoli salad, Troy has a plate of rolls, ELISON By MARILYN Pre-Scho- ol 1 salad. acre of Russell, and decided to change the (reground from l (neighborhood commercial) to sidential). James Baggs was granted a business license for home occupation by the Fruit Heights City Council. Mr. Baggs is a freight broker. PLANNING Commission member W. Scott Hansen is unable to continue serving on the commission due to scheduling conflicts. No replacement has been approved at this time, the council was told. The city council also held a hearing to approve fund transfer from capital improvements to the Green Road project. Some $9,500 was transferred to aid in completion of the project currently underway. THE PLANNING Commission has made zoning ordinance recommendations and the Council will review them and hold a public hearing soon, me six-tent- R-- S C-- roast beef, about 2'A lb. l'i cups vegetable oil Vi cup red wine vinegar oz. bottle capers 2 cloves garlic, minced 2 tsp. chives or onions, green, snipped THE ROAST beef, sliced paper thin, is served with a tangy marinade and light rolls. The pasta or spaghetti salad is a popular and easy salad, nutritious with the beef and easy. There will be a double rich chocolate cake to be served with the meal in several hours. BROCCOLI SALAD 89. THE COUNCIL heard a rezoning request from Doug ALL CLASSES will be conducted in the Arts and Crafts room in the Recreation Building. Enrollment is limited, so regisger now. For further information call BEEF AND MARINADE By KATHRYN JENNINGS 1 Vi 1 Vi tsp. sugar tsp. dry mustard -- 1 MUSIC WILL be by the Washington Terrace Senior Band from p.m. All persons 40 years and older are welcome. A donation of $2 is requested. A porcelain class will be held Friday, 10 a.m.; pincohle, 12:30 p.m. and ceramics class at p.m. For information call Shirley Lynch 16-o- z. 1 LIVER KABOBS MR. AND MRS. RODNEY EAMES Eames to celebrate 50th date 1 544-410- Va tsp. garlic salt. MELT BUTTER or margarine in skillet. Saute onion and celery in butter until tender. Do not brown. Stir in the ground venison, salt. 4. 5 garlic salt, paprika, pepper, flour, and simmer slowly 5 minutes. Add the green pepper and soup and cook for 5 minutes uncovered. If mixture is too thick add a little milk. Cover and simmer 20 minutes. Stir in sour cream and serve with rice, noodles, potatoes or toast. Serves 4-- 6. 1 IN cup flour tsp. salt Pepper to taste 1 cup canned tomatoes onion chopped 1 green pepper chopped Va cup celery chopped THE COUPLE has spent a time of service in the community and church service. Mr. Eames was active in the Elders Quorum organization, the High Priest group presidency and was a member of the Syracuse 2nd Ward bishopric. Mrs. Eames has served in various organizations of each of the wards shehas lived in. The couple has served as ordinance workers in the Ogden Temple and recently returned from an LDS North Carolina-Charlott- e mission. ' 1 Great Meals Jn m 1)00,1 3-- 4 3 2 1 BARBECUE SAUCE cup catsup Tbsp. mustard tsp. Worcestershire sauce tsp. onion salt Pepper to taste Vi cup water Mix together. VENISON NOODLE SKILLET 1 3 pound ground venison Tbsp. shortening cup diced onion Vi cup diced green pepper cup diced celery pound can, red kidney beans 2 cups broad noodles, uncooked quart tomatoes tsp. seasoned salt tsp. chili powder tsp. salt Vs tsp. pepper Vi 1 1 1 1 1 & Company. Designed for P,e on the pn he)Pful t,h,S and cn VENISON LOAF 2 pounds ground venison 2 pounds ground pork sausage 2 medium onions finely chopped U2 cups cracker crumbs or dry bread crumbs 1 cup evaporated milk 3 eggs, beaten slightly 0 menus and gInaJ ?v inn for every hether an easy weekd- - 42n Chieke" cup barbecue sauce tsp. salt Vi tsp. pepper 1 ,ul,n much to Srt how to F&sh- - tp8ea and contribnuted8methemaJr Chefs eluding Ed Ginhl ViUme M1' Nornia" ' PeWa 2 0f 4 Ch'en Sau,v Breasts aafisar I chiten nd breasts816 wit,ch and dreda n Scaaon flour ?;r-sMd- cut Into 1 matchstick, Ch. 'ESssstfr ,'Pdrywhi at,d chicken rfv-j-us- a IN A large skillet, brown the meat in the shortening, saute on- ions, peppers, and celery until transparent. Add remaining ingredients, mix well. Cover tightly and bring to a boil. Reduce heat and simmer 20 minutes. Serves 8. ,f "licL hot browned AddlUJ6 Add garlic Unt "nd an witlSt .?HWned Per. remove wiL ? pep- - nni l and simmer chicken. Part' covered, 2 to 3 minutes more, Saute' ucch?nlVU!Cchini-onicelv3hminUt or 1 K pep kme!Pon i 11 ,icea-Pe- r L 0,ive oil to "hen Dird 1 parsley breast Wle into CUP 0,1 needed. When mve sausages d nd aside. 1KErsS,l"'dJ discard all Cut chicken 8jGleM, boneless 1 'f'Wes garlic sliced PPed fresh THEY HAVE two sons and two and relatives to visit with them. No gifts please, vsb POUND FLOUR into steak. Brown in hot fat in a heavy skillet. Turn and brown other side. Add the other ingredients and cover with a tight fitting lid. Cook in oven at 350 degrees for Vi hours or simmer on top of the stove for lVi hours. servings per pound. S8y n'yU asque 1 daughters, Mrs. Thayne (Ellen) Eames, Pocatello, Ida.; Robert O. Eames, Syracuse; Richard K. Eames, Thatcher, Utah and Mrs. Dan (Sally) Dobbins, Fort Shaw, Mont. They have 20 grandchildren. They invite, their many friends OF BASQUE f,COUrse 'ht 6 1 best fservmaqutk'he Prepare one dish m thats delicious ke to ?rv Saute of PhkenJ XXs loaves. Place in a large baking pan. Bake at 350 degrees for 30 minutes. Take from oven and spread the remaining barbecue sauce over the loaves. Return to oven and bake 45 minutes longer. Serves 1 Vi jTiTn per, blend well. Make into two inch Vi Teen PUT MEAT, onions and crumbs in a large bowl; mix well. Add milk, eggs, barbecue sauce, salt and pep- 0. SPANISH STEAK Venison round steak cut thick life-- r V VENISON STROGANOFF 13 cup margarine or butter Vi cup chopped onion Vi cup chopped celery 1 pound ground venison Va tsp. garlic salt 1 Vi Tbsp. flour 3-- In honor of the 50th wedding anniversary of Rodney and Isabelle B. Eames, 2380 S. 4000 W., Syracuse, an open house will be held Saturday, Oct. 12 at the Syracuse 8th Ward cultural haii, 2500 S. Bluff Road, Syracuse from p.m. RODNEY AND Isabelle were married in Brigham City on Oct. 10, 1935. Their marriage was solemnized in the Salt Lake Temple Oct. 18, 1939. Mr. Eames was born in Almo, Ida. and spent his early life there, later moving to Harrisville and then to Syracuse where he has since resided. He was the son of Robert and Bessie Eames. Mrs. Eames was the daughter of Orson and Cora Bybee, making Syracuse her home her entire life. 3-- mixed with Traditional Camp Food Cut Vi inch thick slices of venison liver into I Vi inch squares. Sprinkle with salt and pepper. String on skewers alternately with onions, pineapple chunks and green pepper squares. Broil 5 inches from the heat about 5 minutes tsp. salt tsp. pepper Va tsp. paprika 1 green pepper cut in thin strips 1 can mushroom soup 1 cup sour cream Vi ROAST THE beef and slice paper thin after it has cooled. Mix all ingredients together in a jar and pour over the thin slices of beef and LAYTON - The Layton Senior Citizens will hold a dance Saturday, Oct. 5 at the Layton Senior Citizens Center, 410 Wasatch Dr., Layton. steamed 2 tomatoes, sliced Vi lb. cheese, grated can water chestnuts, drained 1 red onion, diced 1 can kidney beans, optional bottle Italian dressing MIX ALL the ingredients and let set a few hours to absorb flavors. Serves about 12. per side, do not overcook. Brush often with Vi cup melted butter Vi served with the rolls. Serves Hunters! heres campers By LUCILLE STRINGHAM Vi 1 Seniors to dance Sat. bunch broccoli, cut and 1 tsp. oregano, crumbled tsp. ground pepper Vb to Vi tsp. red pepper seasoning 1 killet. Tom By Dr. George A. Purvis VP Nutrition Sciences Gerber Products Company Q. I am concerned about the amount of sugar my children consume. How much sugar is there in baby foods? A. As a concerned parent, you will be interested to learn that most varieties of commercially-prepared baby foods are made without added sugar. A small, amount of sugar is added to selected foods to make them more palatable or lesB tart. If carefully-controlle- d sugar has been added to a baby food, it is listed on the product label. So, if you are . concerned about sugar in your babys diet, simply read the labels and select those products with no added sugar. Moderate amounts of sugar also are added to some baby food desserts. These foods should be considered extras for older, active infants who need more calories in their diets. Desserts should never replace basic foods such as milk, meat, vegetables, cereals and fruits. |