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Show leview - Wednesday, August 1, 1984 - Page 6 . : : : iff, . i f .... - 2 - ' r : ' . i . fighters, Heath Johnston, left, Deon Giles and Jin, Trinnaman wtre given a special tribute for their day and night efforts to keep the diamonds in shape for the Pony League tournament last week. Iff goats eat anything, will they eat up Timp.? The release of 10 Rocky Mountain goats on Mt. Timpanogos east of Pleasant Grove this month has been delayed. Grant Jense, big game program coordinator for the Division of Wildlife Resources, says the goats were supposed to be captured in Washington's Olympic National Park. "National Park Service biologists wanted to remove 50 goats from Klahhane Ridge ,and we were to get 10 of them. But so far only 19 goats have been captured, and prospects aren't too good for catching our 10 this month. We'll try for the goats again in August." Rocky Mountain goats were in-troduced into Utah in 1967, when a few animals were trapped near Wenatchee, Wash., and released near the Lone Peak Wilderness area not far from Salt Lake City. That herd has done well, numbering almost 100 animals last year. Limited hunting permits have been issued for the Lone Peak goats since 1982. Recent goat releases on Mt. Timpanogos and Mt. Olympus have established small herds there. This year's release would have increased the Timpanogos herd, to about 30 animals. But Jense is optimistic about the future of Rocky Mountain goats along northern Utah's Wasatch Front. "We'll eventually have a good population of goats from Mt. Olympus to Provo Canyon," says the big game biologist. "We still have some vacant habitat up there, but we'll just have to wait for the goats to fill it." : Jense says the Rocky Mountain goaf is a highly prized big game animal. But he adds that the limited hunting opportunity is not the only reason for having the animals in Utah. "Backpackers in the Mt. Olympus and Timpanogos areas often report seeing the goats, and that certainly adds to the quality of their outdoor experience. We believe the goats were there historically but disappeared for some reason, probably due to climatic changes. It's just nice to know, that they're up there where they belong again." Lindon City Notice .' Public notice is hereby given that the Lindon City Council will hold public hearings on August 1, 1984 and August 8, 1984 at 7:00 p.m. in the Council Chambers, 383 West Lakeview Road, Lin-don, Utah, to receive public input regarding a proposed request by the City to the Department of Housing and Urban Development for an Urban Development Action Orant in thp amount of up ' $400 000. This grant would be used to con- - ' struct and expand the city sewer system in- - frastructure to service and support new development in the Lindon City Industrial Park and surrounding J .areas y WendylL.Jarvis Lindon City Recorder Published in the Pleasant Grove Review July 26 and Aug. l, 1934 -- it fcarolyn s y hiicheny Cantaloupe - nature's miracle By CAROLYN KL'RK WARDLE Cantaloupe is one of nature's miracle foods. It is naturally sweet but low in calories - only 60 per half. Every half also contains all the Vitamin A you need daily. It is colorful and can be used in many dishes. Cantaloupe has all these wonderful qualities plus it is good to eat and is very inexpensive during the summer. My favorite way to pick out a good cantaloupe is to smell the stem end. If it has a pleasant melon odor then it is usually a good one. The netting should also stand out over the background and the rind should have no green color. If the stem scar is smooth it means the can-taloupe was vine ripened and should be extra delicious. Cantaloupe makes a convenient disposable bowl. Cut the melon in half; scoop out the seeds and fill with granola and milk for a quick breakfast. For a refreshing sum-mertime cooler try Cantaloupe Ice. It is light and not too sweet, a just right finale for a backyard bar-bequ- e. Cantaloupe Ice 2 medium cantaloupes, peeled and seeded V2 cup sugar 3 Tbsp. lempn juice i tsp. salt Cut cantaloupes into chunks to make about 6 cups. In covered blender container at medium speed, blend chunks and remaining ingredients, half at a time, until smooth, stopping and occasionally container with rubber Sa Into 8x8" or 9x9" bak.ng nan pour cantaloupe mixture. Cover with foil or plastic wrap; freeze until firm. stand at room To serve, let ice temperature about 20 minutes, occasionally breaking up mixture with spoon. In large bowl, with mixer at low speed, beat mixture until mushy, about 3 to 5 minutes. Spoon into chilled dessert dishes; serve immediately. Makes 5 cups or 10 servings. Cantaloupe Rings with Fruit Salad Cut 1 large, cantaloupe crosswise into four or five rings. Remove seeds. Place on serving plates and cut off rind, leaving ring intact. Top each ring with your Choice of fruit (strawberries, watermelon, cherries, etc.) Makes 4 or 5 servings. This makes a colorful and low calorie salad or dessert. - A NEWSHOUm? WANTEDll I i If The Review needs j ' AikM correspondent to repon filVOI activities in Pleasajt r p'&T-jf- l Grove! ' lm fVlll 'Experience isrV necessary, but n W' 'SrJ should have ,a command of the English f K6ff language and be able to m I' writewe11- - Call Marc Haddock at E 5273 or Marcella Walker a1 785-311- 1 for further i1? formation. Peasant (rnuc Scuitii; y --1 - ITDue QfDtafl ILDK lleur Designers UBCsffo'-- SPECIALS - , -- J ! Sculptured Shampoo $noo Nails and Cut I t j These specials valid with this ad only. 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