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Show ommunity lews A2 • WEDNESDAY, JANUARY 17, 2007 - N E W S - Spanish Fork 280 North Main St. Spanish Fork, UT 84660 Lane Henderson Steve Hardman Namon Bills Publisher Editor Assoc, Editor The Spanish Fork News is published each Wednesday for $37.50 per year in area and $41.50 out of area by J-Mart, 280 North Main St., Spanish Fork Utah 84660. Email stories to editor@spforknews,com Frna'l ads to ads@spfbrkncws.com Questions? Call 794-4964 or 798-6816 POSTMASTER Send address changes to Spanish Fork News 280 North Main St. Spanish Fork, Utah 84660 The entire content of this newspaper is Copyright© 2006 Spanish Fork News. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the editor or publisher. DEADLINES Weddings, anniversaries, missionaries, 1st birthdays, articles, photos, letters to the editor Friday, 12 p.m. Display advertising and classified advertising Friday, 12 p.m. Letters to the Editor Plan for North Park Remembering coal There and Back Again Shirlene R. Ottesen After looking at the map of the north area of our city, walking around the North Park, listening to the appointed committee and then pondering the proposed zone change, I would like to submit an alternative proposal for your consideration. The vacant pasture directly west of North Park is very large and would accommodate several large businesses. My alternate proposal is to rezone the pasture and the other areas as planned with the exception of preserving the North Park. This for the following reasons: • Our city is growing at a rapid rate. We have and will have an even greater need for parks. • North Park is in an ideal location. We need additional pavilions for reunions, organizations, socials, etc. which could be built on North Park. It has room for such growth, whereas the proposed park is much smaller. • Canyon View Park has excellent pavilions, however, obtaining res- ervations is becoming increasingly more difficult. • North Park provides a safe walking and running area which is used by many. As traffic increases in our city, such places will become of even greater importance in the future. • Let's keep Spanish Fork a choice place to live. Let's think this over very carefully, fellow citizens. Think of our city in 15 and 20 years. The new businesses will certainly be an asset to our city and an improvement over the vacant lot However, we can have both: develop a very adequate business area and still preserve a very precious green space. The decision should be ours and not that of some large real estate investment firm, whose main interest in our city is to make a profit. Thanks for listening to another viewpoint. Whatever our wishes are in this matter, let's make them known to our city council. Don S. Robertson Spanish Fork Covering what matters most Up until the mid 1950's, I would guess that most homes throughout our area were heated with coal and wood burning stoves. My parents remodeled their home in 1953 and put in their first furnace and it was still a coal-burning furnace — the best heat in the world! When we built our home in 1966, we had the choice of either electric heat or an oil furnace and we chose the oil. I can't remember what year it was that we had a natural gas line go up our road, and so we changed to gas. But, for many years, folks had coal delivered to their homes to provide heat and to use in the stove. Everybody had a coal shed on their property. Because we depended so much on them, the stoves were very important and had to be maintained. One of the jobs was to clean the chimney each fall, so they would be clean for the heavy use in winter months. If the chimney was dirty and there was a fire in the stove, the smoke would come out into the room instead of going up the chimney, which made a mess. A dirty chimney was a fire hazard, just like they are today. The old house that we lived in for 12 years had a place for a stove in every room and the ceilings were 10 feet high. The kitchen at the back of the house was only one story tall, so it was rather easy to clean. The front part of the house was two stories tall. On the main level was an entry hall, the living room, parlor and one bedroom and there were three bedrooms upstairs. So, each fall Hy would get up on the roof of the house with a big, long stick that had a light-weight chain on the end of it and he would give it a twirling motion to loosen the soot inside the chimney. The roof of the house was pretty steep, so he had the most dangerous job. Now, you have to visualize how this whole production went. Hy was up on the roof of the house and my job was to be on a tall ladder in the living room with a box to catch the soot as it came down the chimney. I had an old blanket to hold at the top of the chimney hole and then down to the box so it would go in the box and notflyall over. Soot is like feathers only very, very black! I would hold my ear up to the hole so I could hear him holler, "Are you ready?" And then I would answer, "Yes." Then I would hurry to position the blanket to complete the task. We had done this before and it worked, but this one time he must have hollered before and I didn't hear him, because all at once here came all the soot and I wasn't ready! Soot was all over me, down the ladder and onto the carpet, which had been a pretty rose color. When he came in to see if I was doing okay, he just laughed, "Weren't ya' ready?" It took me all day to try to clean the carpet and to vacuum the elusive soot. We didn't have all the fancy carpet cleaners in those days and our rose carpet just wasn't as bright after that. So if you have a wood burning stove, be sure to get the chimney cleaned. There are people who do this as a service. Some of you will remember times when the stove pipe would get so hot, it would be red. There would be a good fire in the stove and the wind would be whipping outside and you would have to be very careful not to let it get too hot or there could be trouble. I'm sure there was more than one fire in those days that was caused by an overheated stove or a dirty chimney. Still, there is no better heat than that of a coal or wood burning stove. I miss not being able to back up to a stove and get good and hot on one side and then turning to the other side. This past week would have been a good week to have the old stove back. Instead, I'll just wear an extra warm sweatshirt. Parting thought for the week: We must always have old memories and young hope (Chinese fortune cookie). For the love of schnitzel Ready or Not Dawn Van Nosdo! and let us put you in a new car SPANISH FORK 2534 NORTH 200 EAST 798-3553 Oldest Ford dealer in Utah • Locally owned and operated Proudly serving Utah County for over 80 years! When I was little, my mom and dad used to make the best schnitzel (actually they still do). I just loved it when guests would come over because that was when they would make it the most. It is funny what your perspective is when you are a child versus when you are an adult. The reason they would make the schnitzel when guests came over was because you could take a small amount of meat — steak, enough for four or five people — and make enough schnitzel to feed 10-15 people. This is wonderful because if your food budget is a little tight, and you need to extend your meat supply, this is a really good and tasty way to do it. You can also use cheaper cuts of meat and nobody will ever know. I have found that you don't even have to be picky about what type of meat you use. As long as you have meat that you can pound, it works. You can't use fish — would fall apart, but chicken, turkey breast, beef, veal or pork is wonderful. This is also a really good kid-friendly recipe — at least the first part, that of preparing the meat. Cut the meat into two or three-inch pieces or cubes. There is nothing technical about this; you can really cut them any size because you are going to beat them until you can almost see through them. That is not an exaggeration. You, or your children, need to pound the meat out until you can literally see light through the meat. If the meat starts to get too big while beating it out, then just cut it in half and continue pounding them until they get thin. The thinner you have pounded the meat, the better the end product. After you have prepared the meat, get the eggs and the bread ready. You will need to guess how many eggs you need to dip the meat in. Depending on how much meat you have, I would start with two or three eggs. Mix the eggs with oil (I like olive oil because it is healthier, but any vegetable oil will do). The mix ratio is one egg to 1 Tablespoon oil (don't measure, just guess). Mix them together with a fork or a whisk. Next, take some bread and grate it to make bread crumbs (you can use purchased bread crumbs, but why when you've got kids that need something to do?). You can grate bread really easily if it is frozen, but it will make the bread more moist when it thaws out. You can use just about any bread product — wheat, white, seasoned breads, garlic bread, my mom has even used bagels before (it was a little tougher to eat). I've always just used wheat or white, but more flavors can't hurt. Try different things to see what you like. After you have prepared everything, start an assembly line: dip the meat into a plate of flour (it will help the egg to stick to the meat), then dip into the egg andfinishup with the bread crumbs. This is messy, get over it - it will be worth it. Fry them up in oil. You can deepfryit, but if you don't have a deep fryer, just make sure that you keep enough hot oil in your frying pan. Fry them up until they are a nice golden brown and then lay them on a brown paper bag or paper towels to absorb some of the oil. I then like to place them on a pan in the oven, on warm, to keep them nice and warm until ready to serve. They are best served hot, but eating cold leftovers from the fridge the next day (provided there are leftovers) has never been an issue for my kids. Serve with lemon juice and salt and pepper to taste. You can either sprinkle a little lemon juice on top of it (that's how my dad eats it) or have a small bowl to dip each forkful in (my mom's preference). You can also get creative and roll up a slice of ham and Swiss cheese, close with a toothpick, dip in the flour, egg and crumbs and thenfry.Remember, stuffed or not, these don't take long to cook because the meat is so thin. When you do stuff it, the ham is already cooked and the Swiss cheese needs only to be warmed up - instant cordon bleu! Instant yum! Send us your letters to the editor editor@spforknews.com |