Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Nov. 17, 1983)
.SIX The Heppner Gaiette-Times. Heppner. Oregon, Thursday, November 17. 19M lone players elected to Big By ASHLEY CONKLIN The Big Sky Conference football coaches met in Dufur last Thursday, Nov. 8, to pick the Big Sky Conference All Star teams. Big Sky runner-up Arlington posted eight on the first, second and honorable mention teams. Conference champion Echo had seven, lone and Condon six each; Dufur and 'Econo -Eating By MOMNE STEBBINS OSC Extension Service What makes a meal at your house? The Strode family had a big ranch in Malheur Coun ty. The dining room seemed to be the hub of activity. When it was time for a meal. Grandma Nell would bring in piles of meat, bread, potatoes and other vegetables, and have dessert waiting in the kitchen. As she'd sit down, she'd say "I hope you can make a meal!" She was famous for her cooking and I don't think anyone ever left hungry, even if they were strangers that had stopped by to ask direc tions. That quaint saving, "I hope you can make a meal!" has always impressed me. It was a way of saying, "I hope you like the food." or "I hope this is your idea of what should be in a meal." It was a modest sounding statement, consider ing the mountain of food she had prepared. Grandma Nell had very specific ideas for each meal of the day. Certain foods were only served at certain meals. Tti" dinner meal was served precisely at 12 noon and was the big meal of the day. Leftovers were used for sup per, which could be a more makeshift meal. Meat should be plentiful and potatoes were a staple. We are not tied so complete ly to tradition. We often use breakfast foods, like eggs or waffles, for a light dinner meal. We vary the time of serving meals to fit our family schedule or routine or fix things when family members get hungry. But many of us still have an idea of what "makes a meal." As the main cook, you be come the gate keeper for the whole family. This means that you do most of the choosing of what makes a meal. Why do you choose what you do? What you choose is often related to your own favorites as a child. I love homemade soup and yeast bread because it was a favorite meal when I was growing up. Sometimes you choose things that relate to the time of year. Fall makes me think of pumpkin pie, a dessert I make using canned pumpkin which is available all year, but seems to be "right" when leaves are falling and the air is crisp. It's my new daugh ter's favorite pie, but it takes her lots of nagging to get it other times of the year . I just spent a week in Georgia and had grits for breakfast several times. Many of our food choices relate to our culture or the part of the country we live in. Breakfast isn't complete there without grits served with but ter, salt and pepper. It always seemed to me that it should be in a bowl and served with milk and sugar. "Childhood is an island of curiosity surrounded by a sea of question marks." Anon NO TICE The Town of Lexington is offering a $100 REWARD for information leading to the arrest and conviction of persons involved in theft andor vandalism of the Town's Street SignS. Lexington Town Council Wheeler County, four each; and Cascade Locks, two. The following, including several lone players, are those who were chosen for first and second teams and those who received honorable mention. OFFENSE First team: Ends Bill Maclnnes, Wheeler Co., 62" 175 lb. senior; Fred Widman, Echo 60" 175 lb. Junior. Guards Brian Holt, Arling We also like foods that are familiar. The Abacus Group in McMinnville had peanut but ter soup for lunch one day, and although it's a favorite in the South, it's not familiar enough to us to be an acceptable flavor for soup. Nutritious, easy, delicious, but not fa miliar. Many more foods are avail able to us in the markets now. We are also becoming influen ced by other cultures. Here in the West, we have begun to enjoy Mexican foods. We also have a wide variety of restau rants that feature foods of other cultures, so more of these foods are becoming fa miliar. Many families are becom ing more flexible about what items can be used for the main meal, accepting a hearty soup, a salad, a casserole, hearty sandwiches or a foreign dish, when they used to think meat and potatoes was the only meal that could be called'a meal. I still have friends that say their families won't eat leftovers or certain foods and I think how much harder it must be to be the cook and keep an eye on the food budget. As I try out new recipes for the column and use my creativity to make inte resting meals from leftovers, I often think about Grandma Nell and say to myself, "I hope they can 'make a meal.' Here's a super delicious and inexpensive salsa that a friend shared with me. It's easy and goes with anything that needs a little pepping up. not just with Mexican foods. The soup is unusual but uses very com mon ingredients, the kind I often have as leftovers. It"s a complete protein as is but small amounts of any leftover meat go well in it. Specialist's SaLsa 1 quart canned tomatoes (28 oz. can) 1 large onion, coarsely chopped 2 or 3 cloves garlic, or to taste 1 bunch cilantro (if available) 1 teaspoon salt 4 to 6 jalapeno peppers n teaspoon oregano Put tomatoes into 2 quart saucepan. Add onion and put garlic through a press or mince fine. Separate cilantro leaves from stalks, discard stalks, chop leaves coarsely and add to sauce. Add salt. Slice hot peppers across, discarding stems if you intend to use all the inner material. The seeds and inner materials are what makes the hot flavor so elimination of this makes a milder salsa. To make it moderately hot. use 4 whole chilis and 2 that have seeds removed. Be conservative, it's easy to make salsa hotter using cayenne pepper or even the seeds you've saved, but hard to dilute. ton, 5'10" 180 lb. Senior; Pat Seifer, Echo, 6'3" 192 lb. Se nior. Center - Rob Hubbell, Wheeler Co.. 5'9" 180 lb. Se nior. Quarterback - Bink Ra mos. Echo. 5'B" 155 lb. Senior. Running Backs - Howard Lea vift. lone. 5'10" lfiO lb. Senior; Scott Marler, Wheeler Co., S'lO"' 180 lb. Senior Second team: Ends - Ben Dorris, Cascade Looks, 6'0" 165 lb. Junior; Roger Lyda, Dufur. 6'2" 180 lb. Senior. Add chopped chilis to salsa. Heat to boiling. Simmer about 5 to 10 minutes. This salsa keeps about 2 weeks in the refrigerator. If you use smal ler amounts, freeze in con tainers. Add chopped chilis to salsa. Heat to boiling. Simmer about 5 to 10 minutes. This salsa keeps about 2 weeks in the refrigerator. If you use smal ler amounts, freeze in con tainers. Mexican Bean and Rice Soup 2 to 3 carrots, peeled 1 large onion, chopped 1 teaspoon salt 3 cups water 1 quart canned tomatoes 2 cups cooked kidney or red beans ? rtirx; rooked rire IHS students, faculty plan Comm. Service Day lone High School will be sponsoring its annual Com munity Service Day on Wed nesday. December 7. This day is dedicated to service pro jects in the community which include splitting and stacking wood for senior citizens, weathenzing senior citizens' homes, cleaning up city streets and lots, decorating the community Christmas SSSHSSK Only $ 1 .25 (add 75' for mail orders) -A-Remember the Heppner Fire -frGood gift for out-of-town friends or relatives On Sale Mow At Tli Gazette-Tims P.O. Box Sky All-Star teams Guards - Rick Wright, Condon, 511" U50 lb. Senior; Scott Wiirtamen. Dufur, S'll" 170 lb. Senior. Center - Paul Ramos, Fcho. 5Y' 145 lb. Sophomore, Quarterback - Rob Spanier, Dufur, 57". 148 lb. Freshman. Running Backs - Andy Sav ior. Echo, 511" 170 lb. Senior; Nathan Bittinger, Arlington, 5'U" 173 lb. Junior. Honorable Mention: Ends -Mark Wheelhouse, Arlington 1 cup salsa 2 cloves garlic, minced 1 teaspoon cumin 1 teaspoon chili powder corn meal thickening, see recipe Put carrots, onions, salt and water into a large pan. Cover and boil until tender, about 15 minutes Then add the rest of the ingredients. Continue heating. Make the thickening in a separate pan and add. Heat and serve. Thickening: Put 2 cups water and 1 teaspoon salt into a 2 quart saucepan and bring to a boil. Combine two-thrids cup cornmeal with 1 cup cold water. Stir into boiling water slowly. Cook and stir for about 5 minutes using medium heat. This method avoids lumps. tree and many others, said a school spokesperson. AH lone High School stu dents and faculty participate in the projects. There is no charge for their services. Anyone with projects that need to be done or knowledge of community members who could use some help, please contact Charles Starr at lone High School. 422-7131. lOtiveniF Hook 337 Heppner, OR 5'R" 160 lb. Junior: Darrin Padberg. lone, 5'9" 150 lb. Senior: Randy McCahe, lone, 6'2" 165 lb. Junior; Darrel Aamodt. Condon. 5'10" 150 lb. Junior. Guards - Joe Patnode, Arlington. 5'B" 190 lb. Sopho more; John Burgess, Cascade Locks 5'9" 225 lb. Sophomore; Don Doherty, 6'2" 195 lb. Junior; John Schell, Wheeler Co., 6 1" 220 lb. Junior; Rob Campbell. Echo, 6'0" 165 lb. Junior. Center - Bill Hickey, Arlington. 510" 1701b. Junior. Running backs - Aaron Fitz simmons. Condon, 5'10" 160 lb. Senior. DEFENSE First team: Lineman - John Schell. Wheeler Co. 6'1 " 220 lb. Senior: Fred Widman. Echo, 6'0" 175 lb. Junior; Pat Seifer, Echo. 6'3" 192 lb. Senior. Linebackers Brian Holt, Ar lington. 5'10" 180 lb. Senior; Andy Savior, Echo. 5'11" 170 lb. Senior. Backs - Kelly Gronquist. Arlington. 5'11" 155 lb. Junior: Aaron Fitzsim mons. Condon. 5'10" 160 lb. Senior; Devin Correa. Echo. 5'B" 140 lb. Sophomore. Second team: Lineman -Don Doherty, lone, 6'2" 195 lb. Junior: Dave Aamodt. Con don. 5'9" 150 lb. Senior. Line aacker - Scott Marler, Whee ler Co.. S'H" 180 lb. Senior. Backs - Mike Davidson, Ar lington. 5'8" 145 lb. Sopho more; Howard Leavitt, lone, 510" 160 lb. Senior; Steve Durham. Condon. 5'10" 150 lb. Senior. Honorable mention: Line man Joe Patnode. Arlington, 5'8" 190 lb. Sophomore; Brian Childers. Arlington, 5'11" 155 lb Sophomore; Russell Mart tin. Condon. 6'0" 160 lb. Sophomore: Scott Wiidamen. Dufur. 511" 170 lb. Senior; Jeff Ball. lone. 5'7" 155 lb. Junior. Linebackers - Craig Hams. lone. 6 0" 195 lb. Sen nior: Dave Tallman, Dufur, 60" 195 lb. Senior; Nathan Bittinger. Arlington. 5'11" 173 lb Junior. 97836 Livestock 4-H club judges i Hv m hi; Mim The NnvemlMT meeting of the North Lex Livestock 4 H Club was held Sunday. Nov, 1.1 and was a beef judging prac tice Two clubs attended the ludging at McNah. which was hosted bv Kill Broderick of lone. The North Ia' Livestock and Gooseberry Livestock clubs had 25 members and six leaders present. Broderick put together three classes of heifers and two classes of steers to ! In 1866, there was no full moon in the month of Feb ruary. Thii will occur again in 2.5 million yeart. w 0M BACKED BY f THE CENEX ROAD HAZARD f WARRANTY . Have Your TIRES STUDDED before the snow flies $7.50 tl,e RECAPS AVAILABLE FULL LINE OF BATTERIES with the new Leader TS 650 TOLL FREE slit ' J WO. fudged. In the third class of heifers, the 4 H ers had to pick out the 20 best replacement hellers thev could find. Do It With Stanley STANLEY GARAGE DOOR OPEN Ell SPECIAL 17500 one only Reg 22900 LEXINGTON LUMBER 989-8586 Eo) ULKJ u Country Squire Steel Belted P18580R-13 4 P21575R-14 P16580R-13 52.46 P17580R-13 54.36 P19575R14 61.53 P20575R-14 , 64.67 P20575R 15 67.70 P21575R 15 69.49 P22575R 15 74.02 P23575R 15 70.16 plus F.E.T. and Balance Prices Good Thru Nov. 19 While Supply Lasts! WE WILL BE CLOSED NOV. 11 & 12 iexlngton 9898221 1-000-452-7396 beef - . w n The next meeting will be a Christmas party on December 1 1 at the home of Mr, and Mrs Hob Harrison Right u plus F.E.T. a-
