m *°* B2 °) academically in school, been suc of the $250 scholarship from the ccssful in the show ring, has parti- Woolies Club. cipaled in many 4-H activities, and The scholarship award is given represented the county at the to the member who has excelled National 4-H Congress in Mem- it« plaque from 4-H agents Katina Show man. cemer. and Lori Little. appi gi 'y Bill MacCauley Jr., who passed away last week after a long battle with cancer. From left are his daughter Nancy Frey, Laurie Schmidt presenting the award, Joan MacCauley, his widow, and grandchildren Billy and Betsy. Project books award recipients surrounding Gerald Boyd, seated, are Joelyn Donough, Jimmy Zimmerman, Allison Hughes, Sarah Boyd, Jennifer Zimmerman, and Bobbl Bentzel. Livestock Club Recaps Successful Year phis, Tenn. Jill plans to continue her education at the Pennsylvania College of Technology, majoring in floral design/interior plants cape. For Jill and Travis, the awards were for a culmination of years of involvement and hard work. But each year, new members join the club. As an incentive for the new members who show promise through diligently completing record books, raising show ani mals, and enthusiasm for their pro jects, novice awards are given. The Novice Shepherd Award went to 9-year-old Stephanie Kauffman. Daughter of Ellen Lew is of Mount Joy, Stephanie has worked with sheep ever since she was a toddler. This year, she excelled in showing Southdowns. The Red Rose 4-H Rookie Award wait to Katie Nolt, for demonstrating outstanding hard work and enthusiasm during her first year of showing beef. Katie is the daughter of E.G. and Charlene Nolt of New Holland. Despite hard work and persever ance, not every member is able to win a trophy or a blue ribbon. The Go-Getter Award was given to Amanda Grube, who didn’t accu mulate a lot of ribbons, but who demonstrated enthusiasm and dili gence in projects. Twelve-year-old Amanda is the daughter of Tim and Roxanne Grube of Elizabethtown. The meat judging team took first place in the state and members Radell Peters, Jessica Schmidt, Sara Strickier, and Dale Livengood were recognized for their outstand ing performance. For 30 years. Bud Dean has Soupy Secrets From (Continued from Pago B 6) different kinds of dried beans that can be mixed or substituted in recipes. Do not add salt or tomatoe juice to the beans until they are tender. • Soup can be thickened with pureed vegetables. • Baked vegetable soup can be made by using a baked onion soup recipe and substituting vegetables for onion. Lede demonstrated making sev eral different varieties of soup for participants to sample. Here are some of the recipes. Vegetable Gardens WEST CHESTER (Chester Co.) - Vegetable Gardens Great and Small, a down-to-earth look at vegetable gardening, will be presented by the Penn State Master Gardeners of Chester County at the Chester County Library in Exton on Saturday, April 4, from 10:30 a.m. to 2 p.m. For more information and to get a registration form, contact the Chester County Extension office at (610) 696-3500. Riding Program To Hold Auction wismwrmxr nr Fire Company in Willow Street. WASHINGTON, D.C. - The Proce eds benefit the riding Lancaster ounty -H p ro gram for children and adults Therapeut lo Riding Program with disabilities . will hold its second annual ben- For further information or to efit auction Saturday, March 28, make a donation of new or good a 0 a.m. at e ® ta /' r used items to the auction, please Community Bui ding on the contact Roge Denlinger at 786 . grounds of the Willow Street Lancaster Farming, Saturday, February 21, 1998-821 Bo m?f. l, l e^l?u rec l? ents ' ,rom ,efl - Radell p etera. Bobbl Bentzel, and Kathy Musser. served as a 4-H livestock leader. Dean was presented with a plaque in appreciation for his years of ser vice. The awards and trophies are pos sible through the generosity of donors. The club expressed its gra titude some of these patrons. These included Dorothy Heistand, who gave money in honor of her late husband and to Dorothy Metzler and her family, and for creating a memorial fund to benefit livestock judging program. About $2,500 was received from the fund, and Mrs. Metzler promised to match the total with another gift next year. A special appreciation award CHEDDAR CHICKEN CHOWDER 2 bacon slices Cooking spray 1 pound skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4A cups fat-free chicken broth I V* cups diced peeled red potatoes 214 cups frozen whole-kernel com 'A cup all-purpose flour 2 cups low-fat milk V* cup shredded Cheddar cheese 'A teaspoon salt 14 teaspoon pepper Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble: set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and sim mer 20 minutes or until potatoes are tender. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with whisk until blended; add to soup. Cook over meidum heat IS minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings. was given to the family of Bill MacCauley Jr. MacCauley. who passed away last week after a long battle with cancer, was well known as a shepherd, a judge, a 4-H lamb buyer, an award donor, and for hosting 4-H meetings and livestock judging practices on his farm in neighboring Chester Coun ty. Accepting die award were his wife Joan, daughter Nancy Frey and her children Billy and Betsy. Tributes were paid to graduating members who can no longer be part of the livestock club. Included were members Keith Bollinger, Amy Hoffmes, Regina Landis, Sara Strickler, Ryan Tracy, and Gerald Boyd. The Expert CHICKEN CORN RIVVEL SOUP 4 pounds chicken, including bones 1 medium onion, chopped 3-4 stalks celery, chopped 3 quarts water 1 to 2 teaspoons seasoned salt Freshly ground black pepper 'A teaspoon saffron (optional) 2 cups fresh cut com 2 cups flour 2 eggs 1 teaspoon salt 2 tablespoons parsley Place chicken, onion, celery, in a latge kettle. Cover with about 3 quarts water. Add seasoning. Stew until tender. Remove meat and cool. Cut com into broth and cook until tender. If the broth is fatty, skim or refrigerate overnight Remove the fat cake the next morning and proceed. Remove skin and bones and chop meat fine. Put meat back into broth. Bring to a boil. Forrivvels: Mix flour and salt in a small dish. Beat eggs with a fork. Pour a little at a time into the flour and rub together with your fingers. The little wads or lumps that form are the rivvels. When the broth is boiling, scatter the rivvels into the soup and cook for about IS minutes. Do not add in the loose flour that is lefover. This will cause the broth to thicken like gravy. If you don’t want lots of riv vels, make only one cup flour with one egg. Before serving, season to taste and add parsley. Support High School Agricultural Education and FFA
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