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Show August 18, 1967 THE EUREKA (UTAH) REPORTER Army man home on furlough Ladies of Elks Ladies of Elks met Tuesday evening in the Elks club rooms. President Barbara Hopes presided at the meeting. A regular business session was disposed of, and a social hour was enjoyed, with Bridge furnishing the diversion. High score was won by Leona Laird and the cut, Faye Wall; raffle, Barbara Hopes. Mrs. Thelda Eastwood was hostess for the meeting and served a tasty lunch. Dick Sorensen, son of Mrs. High Schmidt, arrived home k last Saturday for a leave from the U.S. Army. He has been stationed at Fort Bliss in Texas and Fort Polk in Louisiana. Dick graduated from Tintic High School a year ago, and joined the Army several four-wee- months ago. Alliene Farren honored at party i i Mrs. Don Giles was hostess at a dinner party at her home last Wednesday evening. The dinner honored Mrs. Alliene Farren on the occasion of her birthday anniversary. A Mexian style dinner was served on the patio at the Giles home early in the evening. Those attending were Dora Randle, Jeanine Johnson, Thel-d- a Eastwood, Irma Gourley, Alice Peart, Elaine Kirk, and the honored guest. o Some 100 firemen, Marie Berry, 87, honored by family wives Mrs, Marie Berry was hon- ored last Sunday at a birthday party in celebration of her 87th anniversary. The outing was held at Mapleton Park. She was the recipient of many lovely gifts. The family brought a beautiful cake made by Mrs. Bessie Toone, and a picnic lunch was enjoyed by Mrs. Toone, Virgil Berry, Mrs. Bernice Rusby, Mr. and Mrs. Jim McNeil and Mrs. Lilly Erickson, and the honored guest. The Reporter joins with her many friends in Tintic in extending birthday greetings and best wishes on her big day. Bert Flack, who has been confined to St. Marks Hospital for the past few weeks was sufficiently recovered from a recent illness to return home on Wednesday. Friends are wishing him continued improvement. Finch of Provo, were in Spanish Fork on Wednesday, where they combined business and pleasure. Mr. and Mrs. Curtis Butler were in Salt Lake on Sunday, Donna Paxman, spent Monday and Tuesday in Salt Lake attending a CIO and AFL attending a barbecue party for all grand officers of the Eastern Star of Utah. The party was held at the home of Mrs. Lucille Smith, Grand Lecturer of the State OES. te6 Mr. and Mrs. Hi Schmidt and Dean Thompson returned home on Thursday .after a four-da- y fishing trip at Boulder Mountain. They report excellent fishing. Page Three Mrs. lone Ryan, Mrs. Mildred Davis and her neice, Debra af meeting County Firemen's Association held a meeting last Saturday evening in the LDS Amusement Hall in Eureka. Dinner was served at 8 by the host department, the Mammoth Volunteer Fire Department. Mr. and Mrs. Fred Roberts and family left this week for Grantsvillc, where they will make their home. We are sorry to lose the Roberts family, but wih them well in their new surroundings. short, but entertaining, program was presented including two interpretive dances by Sue McIntyre; vocal solo, Bes- Mickey Morris, daughter of Mr .and Mrs. William Morris, is spending a vacation in Moab with the Keith Eataugh family. Utah-Jua- b A sie Toone, accompanied by Janet Brady. A demonstration on explosive material was given by Owen McEwan of Salt Lake City, who also gave a short talk. John Creedon of Sandy, secretary of Utah State Firemens Association, was also present at the meeting and gave a short talk and thanked the Mammoth Department for a pleasant night. There were about 100 in tendance. Mr. and Mrs. Ray Badcrtsch-e- r and boys were Salt Lake visitors on Tuesday of this week. Underwood daughter the Vance Underwoods, returned home this week, after spenring several days in the Childrens Primary Hospital in Salt Lake, where she underwent a series of tests. Connie of at- Mrs. Grace Chatwin and Mrs. Vance Underwood had to return to the Utah Valley Hospital, where he is receiving treatment for a back injury. Suzie Berry, daughter of Mr. and Mrs. Glade Berry of Cedar Fort ,is visiting here with her gradparents ,Mr. and Mrs. Roland Gillespie. You can tell salt starved cattle by their unthrifty Main Try This Easy-To-Dish For Your Luncheon Do Long a favorite of tearoom diners, Chicken Loaf can be made easily at home and served as a luncheon main dish with style. The fact that all the preliminary fixing is done ahead of time, makes it a popular choice for the FAMILY or when EN- TERTAINING. Flavor contrasts are important when such bland foods as chicken and spaghetti are used. In this Chicken Loaf, not only is the loaf itself tastily seasoned but it is served with a creamy-smoot- h mushroom sauce, that adds fine flavor. American cheese, green pepper, and pimiento not onlya add flavor nut also color. Using chicken along with the other economical ingredients puts it in die budget class too. The ease of serving such an attractive dish is apparent, but there is still another advantage. The food nutrients of milk are included in both the loaf and the sauce. Those who are served Chicken Loaf will not only enjoy it, but at the same time, they will be provided with the protein necessary in a main dish. Milk is not only a refreshing beverage, but it makes cooked foods taste better and provides important food nutrients. left-ov- er CHICKEN LOAF cup broken or short cut spaghetti 1 cup soft bread crumbs 1 cup cooked diced chicken 1 1 cup evaporated milk 2 tablespoons butter, meltee cup grated American cheese cup diced green pepper 3 tablespoons chopped pimiento 1 teaspoon salt Yb teaspoon pepper teaspoon paprika 2 eggs, slightly beaten cup water Method: Cook spaghetti in boil ing, salted water, and drain Combine cooked spaghetti wit! remaining ingredients in a largi bowl and mix well. Turn into I buttered loaf pan or a 1 quar casserole and bake in a slov oven 300, in a pan of hot watei for about one hour, until loaf if set. Turn out and serve witl mushroom sauce. Makes 6 serv 1 ings. MUSHROOM SAUCE 2 cups chopped mushroom 4 tablespoons butter 1 cup evaporated milk 3 tablespoons flour teaspoon salt Vb cup water Saute mushrooms in 2 table spoons butter until tender. Mel remaining butter in saucepan add flour, blend. Add milk an stir constantly over low hea until sauce thickens. Add sal and mushrooms. If( cannei mushrooms are used instead o fresh ones it is not necessary ti k before adding to sauci pre-coo- Todays modern electric outside. freezer-refrigerato- rs are bigger inside, smaller Fewer trips to market and you can buy in quantity when flavor is high, prices are low. Food stays fresher longer, too . . . and you get more use from leftovers, because they taste better, thanks to better controlled, lower temperatures. 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