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