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Show DAVIS REFLEX-JOURNA- OCTOBER 2, 1985 V", Oveson to address chamber Lt. Governor Vai Oveson will speak to members of the Layton AS AN avid 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. 4-- Chamber of Commerce at its monthly membership luncheon Thursday, Oct. 3 at the Valley View Golf Course in Layton at noon. 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 The Lieutenant Governor 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. Holiday arts and crafts ernment, he established a reputation for taking on tough problems, dealing with them professionally, and communicating the results in a forthright manner. in Washington, D.C. attended both the University of AS A leader in Utah State gov- 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 B YU. 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 auditor in 1980. 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. CLASSES will begin Oct. 9 and Wednesday night for U: HE IS married to the former Emilee Nebekerof Nephi and they have four children. New seventh grade officers serving at Central Davis junior High are: Kim Estoque, left, secretary; Misty Robbins, president and Joel Petersen, vice president. OFFICERS rnjH meal is fast will be every three weeks. Third and fourth grade boys and girls will meet from 5 p.m. with the 5th and 6th grade boys and girls meeting from 5: 15 to 6: 15 p.m. Classes will be held at the Layton Recreation Building. The fee will be S10 for three weeks. They are also offering a Arts and Crafts class for boys and girls ages 5 years. They 1 will meet on Thursday from 4-- F.H. council meets By salad. Troy has a plate of rolls, Vicki Beckman holds baby Nicole and Derek has a bowl of pasta FRUIT HEIGHTS - The Sept. 17 Fruit Heights City 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 -- 10-1- a.m. Kindergarten students will not be able to register for this class. salad. THE ROAST beef, sliced paper 89. Fee will be S6. thin, is served with a tangy marinade and light rolls. The pasta or spaghetti salad is a popular and THE COUNCIL heard a rezoning request from Doug 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- 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 KATHRYN JENNINGS Cortney shows the broccoli By MARILYN ELISON Pre-Scho- ol R-- S C-- '. BEEF AND MARINADE roast beef, about 2'A lb. 1 'A cups vegetable oil V2 cup red wine vinegar oz. bottle capers 2 cloves garlic, minced 2 tsp. chives or onions, green, snipped U2 tsp. sugar U2 tsp. dry mustard 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 ROAST THE beef and slice papit has cooled. Mix all ingredients together in a jar and pour over the thin slices of beef and served with the rolls. Serves er thin after Seniors to dance Sat. bunch broccoli, cut and 1 l1: tsp. oregano, crumbled U2 tsp. ground pepper ' to ': tsp. red pepper seasoning 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 ': lb. cheese, grated can water chestnuts, drained red onion, diced can kidney beans, optional bottle Italian dressing MIX ALL the ingredients and let set a few hours to absorb flavors. Serves about 12. 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 1 16-o- z. 1 1 544-410- 4. Hunters; Heres campers Menu By LUCILLE STRINGHAM per side, do not overcook. Brush often with V2 cup melted butter mixed with 'A tsp. garlic salt. LIVER KABOBS Traditional Camp Food Cut Vi inch thick slices of venison liver into IV2 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 RODNEY EAMES Eames to celebrate 50th date tsp. salt tsp. pepper tsp. paprika green pepper cut in thin strips can mushroom soup cup sour cream 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 MELT BUTTER or margarine in skillet. Saute onion and celery in butter until tender. Do not brown. Stir in the ground venison, salt. with rice, noodles, potatoes or toast. Serves Vi 'A 'A 1 VENISON STROGANOFF 13 cup margarine or butter V2 cup chopped onion V2 cup chopped celery 1 pound ground venison 'A tsp. garlic salt U2 Tbsp. flour 3-- 1 1 Teen JN inTy-- T Es 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 hall, 2500 S. Bluff Road, Syracuse from 6 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. THE COUPLE has spent a life-- 1 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. 77 z&lssF inch 4 sc LOAF venison pork sausage finely chopped crumbs or dry bread crumbs cup evaporated milk 3 eggs, beaten slightly cup barbecue sauce 1 highlights Pes that utensils much to Start to ' -- triolet the lis7 1 I.,Peo p,e Zish a how th811 1 V2 bJmeaI md SBKy' site Ajldrm 1)00,1 reci' servePfn vlume j in- - .siraisrs'taar "h Bwque f Chicken Sauty Breasts 4'wcfcbo,", Pepper V cup flour y yrund 2atTMtchaticks 34 Pound sweet n sausage, 1 tablespn butter 1 hot dried chill iu, J2 teaspoon - ,BCh crusherf1" or rely sides. needed. AddZ .v, "i Wh0? aside. Di tablespoon skillet par8,ey " to skillet! discard ail ftre jve and Cut chicken h andrrist,Season 'et, bring to. wrSL oliv en - BARBECUE SAUCE cup catsup Tbsp. mustard tsp. Worcestershire sauce tsp. onion salt Pepper to taste V2 cup water Mix together. 3 2 1 VENISON NOODLE SKILLET 1 pound ground venison 3 Tbsp. shortening cup diced onion V2 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 ' tsp. pepper V2 1 1 1 1 withit Settle0 Oil hn I 1,ces-P- r t.W'ned-Pe-- wh? Add sausages medium heal! WP- - unUd simmer 20 minutes. Serves chi,i ati8hot, 6 and '''"eal Unti 8 i and sausage slices. dd " Jhini, skillet, TossjPPereto and roasted nd simmer over eken to3minute, T0,rheat for reasonings and ."V5 topped parsFeynk' With ions, peppers, and celery until transparent. Add remaining ingredients, mix well. Cover tightly and bring to a boil. Reduce heat and it minutes 2 IN A large skillet, brown the meat in the shortening, saute on- - and SaucchSVmThinJ until niceK, knutes, Season . 1 n all Add er.1 c d bpot, and simmer ly covered, 2CC3k to .LmMpoons 'et with remove h r bS"!0 reduce for 2 to PP-- rht,y in tsp. salt tsp. pepper 1 and et 1 fthef .but fro add chicke?n8l saute them 2 J brewned.Add0 JST- 1 1 VENISON 2 pounds ground 2 pounds ground 2 medium onions U2 cups cracker rng1nal -- 1 1 PSzddep:ovides menus and SPANISH STEAK Venison round steak cut thick 12 cup flour V2 tsp. salt Pepper to taste 1 cup canned tomatoes 1 onion chopped 1 green pepper chopped Va cup celery chopped 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 ': hours or simmer on top of the stove for U2 hours. servings per pound. bk -- THEY HAVE two sons and two 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 and relatives to visit with them. No gifts please, vsb best OF BASQUE the glory serving0, d to Prepare one dish course thats delicious might like to t If80 yu Saute as9ue This heart? combines chicken ith saus- ages, penner. fts featured ndf;ucch'ni. Great Meals Jn mmutes Published e Brown & Dp?1 Company P,e " e he,Pful 4-- 6. PUT MEAT, onions and crumbs large bowl; mix well. Add milk, eggs, barbecue sauce, salt and pepper, blend well. Make into two 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 in a 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 are made sugar. A small, baby foods without added carefully-controlle- d amount of sugar is added to selected foods to make them more palatable or less tart. If sugar has been added to a baby food, it is listed on the product label. So, if you are concerned about sugar in your baby's 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. 8. |