Page 10 - SUSQUEHANNA TIMES
The marriage of Miss
Tina J. Dupes to Burnell
'Hiestand took place on
Saturday, July 9th, at 6:00
p.m., at the Congregational
Bible Church, Marietta.
Rev. Galen Hiestand, the
groom's brother, performed
the marriage.
The bride is the daughter
of Mr. and Mrs. John F.
Dupes, Middletown RDI.
She graduated from Lower
Dauphin High School,
Hummelstown, and attend-
ed Messiah College. She
works for Hiestand Distrib-
utors, Inc., Marietta.
The bridegroom is the
son of Mr. and Mrs. Paul
S. Hiestand, Marietta RD1.
He graduated from Eliza-
bethtown High School and
attended Eastern Mennon-
ite College, in Virginia. He
is employed by Hiestand
Distributors.
Miss Carol F. Teufel,
sister of the bride, was
maid of honor. Bridesmaids
were Sharon Johnson, sis-
ter of the bride, Jani
Neidinger, Raelene
Harbold, and Geni
Hiestand, sister of the
bride.
Ann Marie Johnson and
Monica Teufel were flower
girls. Scott Allen Johnson
of Mechanicsburg was
BEFORE YOU GO ON
VACATION
- OR TRAVEL -
WE SUGGES
OUR SUMMER BANK SERVICES
* TRAVELER'S CHECKS
can be purchased here. We have First National City Bank and American Express
Traveler’s Checks.
o VALUABLE PAPERS
should be placed in a Safe Deposit Box for their safety and your peace of mind. We
have Safe Deposit Boxes available at reasonable rentals.
o VACATION LOANS
are here to make your vacation everything you want it to be.
eA VACATION CLUB MEMBERSHIP
to help you save for next year’s vacation. It’s not too late to join!
Pp. S.
UNION NATIONAL
MO
NT JOY BANK
Stop in to visit, and cool off in our air conditioned lobby.
THE
"HOMETOWN BANK"
Each depositor Insured to $40,000
FIONA DEPOT ‘wiLB ANCE CONPORAIOS
Tina J. Dupes marries Burnell Hiestand
ringbearer.
Best man _was Bert
Hiestand, brother of the
bridegroom. Ushers were
Ronald Teufel, Paul
Hiestand, brother of the
bridegroom, Ken Nafziger,
and Ed Hollinger.
The couple will live in
Marietta RD.
July 13, 1977
Mrs. Burnell Hiestand
United Way
United Way of Lancaster
County officials have an-
nounced that United Way
will support two additional
agencies, the Counseling
Service for the Deaf and
the Neighborhood Health
Center, beginning fiscal
year 1978.
Both agencies, bringing
the total in the United Way
package to 40, - initiated
their requests in late 1976
with United Way’s all-
volunteer Admissions
Committee.
United Way funding
eliminates the need for the
agency to appeal to the
community for funds in a
general campaign.
The Counseling Service
for the Deaf, located in the
Community Service Center,
is designed to serve the
more than 600 deaf persons
in Lancaster County.
The Neighborhood
Health Center, 630 Rock-
land, St., provides medical
and dental care to more
than 900 medical and
dental patients each month.
The Center also cooperates
with a wide variety of other
community social and
health agencies, including
the hospitals, on a service
and referral basis.
Pack 136 packs 16 miles
Mount Joy Cub Scout
Pack 136 took a 16 mile
hike on the Appalachian
Trail, Pine Grove to Tom’s
Cabin, under the leader-
ship of Robert W. Mark,
John Auker, Dana Mark,
and Billie Ann Oxford.
Attending were: Ray-
mond Becker, Kevin Pres-
cott, Gilbert Littlefield, Jef-
frey Meckley, Paul Mease,
Khristopher Weidler.
How to freeze vegetables
Vegetable you freeze
now can be a real taste
treat next winter. You can
freeze almost any vege-
table—from asparagust to
zucchini, and it’s easy.
Freezing doesn’t take
much equipment and it
isn’t very time-consuming.
All you need is a big kettle,
a wire basket, and a
container for cold water.
In order to insure that
your frozen food will be of
high quality, freeze vege-
tables only when they are
young and tender—and
freeze immediately. Even
one day too long in the
garden can mean tough
vegetables on your winter
supper table.
First wash and prepare
the vegetables. Then
blanch them.
Blancing means plunging
briefly into boiling water.
Its purpose is to stop the
action of enzymes in the
vegetable which helps to
keep the vegetables tender
and flavorful.
To blanch, put the pre-
Also, Craig Bricker,
Michael Groff, Andrew Lit-
tlefield, Brian Boye, Bryan
Mark, Kevin Mark, Jean
Mark, Tony Oxford, and
Rhonda Shank.
Pack 136 also visited the
Ranger’s Station and saw
an old building used by the
North during the Civil War
to keep Southern Prisoners
of War. The front and sides
of the building still remain.
pared vegetables into a
wire basket and plunge into
at least a gallon of boiling
water for each pint of
vegetables. Cover the ket-
tle of boiling water and
start timing. Exact times
for blancing various vege-
tables can be found in most
cookbooks and freezing
manuals. An average
blanching time is three
minutes.
Next the vegetables
should be plunged into a
pan or sink or other
containers of ice water.
Usually, the cooling should
last slightly longer than the
blanching. Again, check
your cookbook or freezing
manual for exact times.
Finally, drain the vege-
tables and pack them into
airtight freezer bags or
boxes. The bags can be
packaged in old milk or
cottage cheese containers,
but this isn’t necessary.
Then quickly place con-
tainers in a freezer set at 0
degrees Fahrenheit or
lower.
Ju