.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-