Polk County Enterprise (Livingston, Tex.), Vol. 109, No. 64, Ed. 1 Sunday, August 11, 1991 Page: 14 of 32
This newspaper is part of the collection entitled: Polk County Newspapers and was provided to The Portal to Texas History by the Livingston Municipal Library.
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PACK 2B • THE POLK COUNTY ENTERPRISE, SUNDAY AUGUST 11,1991
ENTERPRISE PHOTO
RV
ENTERPRISE PHOTO EY SKOSH LEBARRON
IN APPRECIATION - VFW Post Commander Everett Parker
looks on as Sue Smith (center) of Ladies Auxiliary presents a
plaque of appreciation to Dianna LeBanon of Polk County En-
terprise for outstanding efforts in media coverage throughout the
1990-91 year.
MANNA LEBARRON
CERTIFICATE OF APPRECIATION - Both Dick Cooley,
Polk County chapter chairman of American Red Cross (center
right) and Susan Giles, Military Support Group leader (right),
present VFW Post 8568 Commander Everett Parker and Ladies
Auxiliary PresicLn* Dorothy Parker with certificates of apprecia-
tion. The VFWr Post was opened as a refuge to flood victims last
year. Its members also helped in the support group's vision to
keep the welfare of local military personnel alive in die hearts of
Polk Countians during the Persian Gulf crisis.
History of scouting told at Lions Club
LIVINGSTON - Cub Scouts
from Den 6 Pack 14 were on hand,
Wednesday, to share some scouting
history and current projects with
Livingston Lions Club.
A1 Kuehn and John LaForme ac-
companied eight Cub Scouts and
one Boy Scout, who assists the
Cubs with their projects, to the
regular weekly meeting held at
Cho-Yeh Conference Censer.
Kuehn gave a short history of
Boy Scouting, followed by a pre-
sentation of scouting projects by
the Cub Scouts, themselves.
Scouting began, said Kuehn,
about the turn erf the century when
a British Army officer. Robot S.S.
Baden-Powell, stationed in India,
found that his men didn't possess
elementary survival basics. He re-
turned to England and established a
program of instruction for boys,
which quickly gained popularity and
was soon widespead.
Brought to America by a Chicago
businessman and publisher,
William D. Boyce, in 1910 and be
established the Boy Scouts of
America.
In 1914, Baden-Powell began a
program for younger boys, based on •
Rudyard KiplingV "Jungle Book," ffe.
which quicidy evolved into today's W 1
program of Cub Scouting.
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NEW LIONS -- Livingston Lions Club wel- Robert Sebaugh, Dell Brown, Mike Dowell,
coined seven new members at a recent meeting. Dr. Joe Kahn, Paul Martin and Darrell Smith.
(1-r) The new Lions include Clark Ogletree,
ALLAN BAYNE
...aarratm a areaantatioa
fellow Cab Scouts
ENTERPRISE PHOTO BY DUNN A LSBABBON
CUB PRESENTATION -- Cub Scouts from ties, Web Gardner, Matthew Lambert, Ashley
Dm 6, Pack 14 present a program at Wednes- Kuehn, Oreg Brown, Scotty Brown; Boy
day's Livingston Lions Club meeting showing Scout Ben Bayne (Troop 97); and John
ty some of the scouts' projects and activities. LaForme, scouting assistant Not pictured are
Pictured are scouts, Willie Goeff, Jared Net- Allan Bayne and scouting assistant A1 Kuehn.
Sign-up for Pre-K starts
l
CORRIGAN - Attention parents
j of pre-kindergarten students: Corri-
* gan-Camden Primary School will
•be registering students on Aug. 8
; and 9 from 8:30 a.m. to 3:30 p.m.
: at the school.
; Requirements are as follows:
; * Any child who speaks a lan-
guage other than English.
* Any child who qualifies for the
free or reduced lunch program.
Things to bring to registration:
* Your child's original birth cer-
tificate.
* Your child's shot records.
* Proof of income (such as a food
stamp number or an AFD number).
17 YEARS OF
GOULASH RECIPES...
...are featured In this
cookbook on sale at the Polk County
Enterprise. Over 1,300 recipes from
our Readers have been collected by
Beatrice Hall and printed In her
nGoulash" column of the
Polk County Enterprise.
ORDER NOW WHILE SUPPLIES LAST!
$4 Q AC / ta*included 1
1 (rssjr")
There we
ferent
os me inotci over time.
These deposits eventually
dog arteries leading to the
heart, dosing them and of-
ten can lead to a heart at-
HDL (high-density lipopro-
tein) Is considered good for your
body because it Is thought to
carry cholesterol aWay from the
arteries to the Uver for elimi-
nation. Thus a high level of
HDL the 'good* cholesterol Is
associated with a lowlnddence
of heart attack.
A recent study called the
Helsinki Heart study found that
every 1% Increase In HDL cho-
lesterol was linked to a 3% re-
duction In heart disease.
Next week we will discuss how
to raise your HDL
Wl AU NOW ACCEPTING
NEW PATIENTS
la tlM latcrest of better
tach.
Dr. Mike
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To Order By Mail Send Payment With
The Attached Order Blank.
GOULASH
Please Send_
by BEATRICE HALL
Cookbooks To
NAME
ADDRESS
| CITY
■ Enclosed is $12.95 for each cookbook ordered plus $3.00 (tax
j included) for shipping and mailing per cookbook.
i Total Amount Enclosed $_
■ MAIL TO:
BEATRICE HALL A Bfc POLK COUNTY ENTERPRISE
| STAR ROUTE, BOX 837 II If P.0. SOX 127S
^GOODRICH; TX. 77335 W ■% UVWOSTOH, TX. 77351
GOULASH
By Beatrice
Ifs back to Khool....aftor a very short vacation the students and their
paraats are thinking I'm sure.
- Kids are always hungry and ready for a mack including something
cool and refreshing. Then at the evening meal to family is ready to sit
down for a good dinner. So, Mom has to be on to bad to have a good
family meal to et\joy, regardless of bow many hours to has put in at
work.
The recipes consist of good after school snacks of sandwiches, fruit
pops, cookies and cupcakes. Plus quick, evening meals.
YUMMY YOGURT POPS
2-8oz. cartons strawberry yogurt
10-oz. pkg. frozen strawberries, thawed 10 wooden sticks
10 (3 os.) cold drink cups
In small bowl, combine yogurt and strawberries; stir to blend. Fill
cups 1/2 to 2/3 full. Place cups in freezer until partially frozen, about
one hour. Insert sticks iacenterofeach cup mixture. Freeze completely.
To serve, peel off paper cups. Makes 10 pops.
NUTRITIOUS AFTER SCHOOL EGG SPREAD
3 eggs, hard cooked and chopped 2 tap pickle relish
3 oz. pkg. cream cheese, softened 1 tap chopped nuts
1 Tbsp mayonnaise or salad dressing
2 Tbsp finely chopped celery Dash salt k Mack pepper
Combine all ingredients in snail bowl; mix welL Cover and chill.
Serve on snack rye bread slices or crackers. Makes 11/4 cups.
RAISIN SPICE CUPCAKES
1 cup all-purpose flour
1/3 cup sugar
1/2 tsp salt
1/2 up baking powder plus
1/4 up baking soda .
1/2 up ground cinnamon
1/4 up each ground cloves
and nutmeg
1/3 cup packed brown sugar
1/3 cup shortening
1/2 cup buttermilk
One Urge egg
1/2 cup raisins and 1/4 cup
chopped walnuts
In mixer bowl, combine flour, 1/3 cup sugar, baking powder, salt,
soda and spices. Add to brown sugar, shortening and buttermilk. Beat
mixture with electric mixer on low speed just till the flour is moistened.
Now, beat on medium speed for 2 minutes. Add egg and best two
minutes more.
Stir in raisins and chopped walnuts. Line muffin cups with paper
bake cups. Fill 1/2 fulL
TOPPING: Stir together 4 up sugar and 1/4 up ground cinnamon.
Sprinkle over top of bolter in muffin cups. Bake at 3S0 degrees 20 to 25
minutes. Cool completely on wire rock. Make 14 to 15 cupcakes.
Pack each in a small clear plastic bag or freezer bag. Store several
days at room temperature or up to 4 months in to freezer. Frozen
cupcakes will thaw at room temperature 4 to 6 hours.
BASIC REFRIGERATOR COOKIES
3/4 cup each of granulated and frimly packed brown sugar
1 cup margarine or butter, 3 cups all-purpose flour
softened 11/2 up baking powder plus
11/2 up vanilla 3/4tspsalt
2 large eggs 1 cup finely chopped nuu
talarge bowl, comine sugar and brown sugar, margarine, vanilla and
eggs; blend dough well. Stir in flour, bnking powder, and salt; blend
well. Fold in nuts. Divkt into thirds on 3 aheeu of waxed faq*r; shape
each third into toll 11/2 inches In diameter. Wrap; refrigerate at least
two hours or until firm.
Heat oven to 42S degrees. Cut dough into 1/4 Inch slices. Place one-
inch apart on ungreased cookie sheets. Bake at 423 degrees 5 to 7
minutes or until light brown. Immediately remove from cookie sheets.
Makes 7 1/2 dozen cookies.
TIP: Cookie dough keeps up to2 weeks in refrigerator and up to6 weeks
in freezer. Slice and bake faoeen dough seme as directed Above.
Variations: Add 1 Tbsp grated orange or lemon pad with flour, or add
1 up ground cinnamon, 1/2 up ground nutmeg and 1/4 up ground
cloves to flour, or add 1 cup coconut with nuu to mixture.
JIGGLE 14 GIGGLE
SUNSHINE SALAD
(the name says It aR)
3 oz. pkg. lemon flavored gelatin 8 1/4 oz. can crushed pineapple,
1 cup boiling water undrained
1/2 cup cold water l/2cup toeddedcarrou
Lightly oil six 1/2 cup salad molds. In mail bowl, dissolve gelatin
ia boiling water, rtir to dissolve. Stir in cold wmer and pineapple-
Cover, chin mixture until partially thickened, About 30 to 45 minutes.
Fold in ritredded carrots. Pour mixture into prepared molds. Chill until
Arm.
To unmoid, dip molds just to rim in warm water about 10 seconds;
shake slightly to loosen. Invert mold onto lettuce -lined salad plates;
remove molds. If desired top with teaspoonful mayonnaise or whipped
cream. 6 servings.
DEEP DISH PIZZA PIE
(The family will request this specialty often)
1 lb. ground beef 1/2 up salt A 1/4 up pepper
1/2 cup chopped onion 7.5 oz. can PiUsbury Refrigerated
6 oz. can tomato paste Biscuiu
2 1/2 oz. jar sliced mushrooms, 6 fresh tomato slices
drained 12 slices pepperoni
2 Tbsp. grated Parmesan cheese 1 cup shredded mozzarella cheese
1/2 up Italian seasoning
Heat oven to 350 degrees. Oresse 9-inch pie pan. In large skillet, brown
ground beef and onion; drain well. Stir tomato parte, mushrooms,
parmesan cheese, and seasonings; cover and simmer while preparing
dough.
Separate dough into 10 biscuiu. Press biscuiu over bottom and up
sides of prepared pan. Spoon hot meat mixture into crust Arrange
tomato slices and pepperoni over pie; sprinkle with mozzarella. Bake at
350 degrees 20 to 25 minutes or until crust is golden brown. Makes 6
servings.
FIX IT PAST
FRUITY COBBLER
Grease a 13 X 9 inch pan. Heat oven to 350 degrees. In prepared pan,
spread 21 oz. can chewy fruit pie filling, 20 oz. can crushed pineapple,
well drained, and 16 oz. can pear chunks. weB drained, evenly in bottom
of prepared pan. Have ready, 1 pkg. PiUsbury Plus YeOow Cake mix;
sprinkle this with 1/2 cup chopped pecans evenly over fruit Dot lop with
pieces of margarine or butter. Bake at 350 degrees 55 to 65 minutes or
until light golden brown. Cool. Serve warn or cool with whipped crewn
or ice cream. 15(1/2 cup) servings.
GOULASH COOKBOOK
BY BEATRICE
The 376page Goulash Cookbook by Beatrice whh over 1300recipes
de at Mk Couaty Enterprise far $12.95 including tax
orbyassil to to Enterprise, P.O.Box 1276, Livingston, Texas 773S1
cnch cookbook SI 2.93 pi—S3.00 pomp and psriraging, total SI 5.95.
mail to Beatrice HaO. HOCX Boa 637 Goodrich, Tests 77335.
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White, Barbara. Polk County Enterprise (Livingston, Tex.), Vol. 109, No. 64, Ed. 1 Sunday, August 11, 1991, newspaper, August 11, 1991; Livingston, Texas. (https://texashistory.unt.edu/ark:/67531/metapth798222/m1/14/?q=Homecoming+queen+1966+North+Texas+State+University: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Livingston Municipal Library.