PAGE 2
THE BUNDANCE TIMES NOVEMBER 17, 1994
THE 8UNDANCE TIMES
311 Main, P.O. Box 400, 8undance, WY 82729
Telephone 307-283-3411
Continuing The Crook County News
Publication #USPC 526-720
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Wyoming 82729
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Telephone: Area Code 307-283-3411
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available on an equal opportunity basis. ..
II IIIII II I I
II III I I I ..... _ _ .~,
ov Y's
~~~~S b~l Kenda Fuhrmann
__ I
A Iot of people have experienced things that they thought they would
never llve through. Even I havel There have even been things that have
happened to me that I could have sworn either God or some force was
there to watch over me and help me out Was It Just coincidence that I
never was hurt? l think not
-,Thanksgiving
:(Cont. From Page 1]
the feathers out because you don't
want to eat feathers. Next put the
turkey In the pan. We put it in the
oven and cook it at 5 degrees for I 0
minutes. Take it out of the oven
and eat it. That is the last thing.
Cameron Hooper: First you shoot
the turkey. You leave the feathers,
bones and heart outside. Then cut
it up. Then put it on the stove for 9
minutes at 19 degrees. Now you
eat it.
Tess Ingalls: I would get the tur-
keyat the grocerystore. Then I peel
the feathers offofit and put It in a
thing like a pan. Now I put it in the
oven at I 0 degrees for half an hour.
When the turkey is done I'll take it
out and eat IL
Zachary Schommer. You shoot a
turkey in the hills. You carve the
turkey's feathers off. Oh, and you
cut his head off and the feet off.
Now you cook him in the micro-
wave for 6 minutes at awarm heat.
Then you have the turkey for
Thanksgiving.
Kyle Johnston: First you get a
turkey from hunting in the forest.
Then you kill him. Next you scrape
the feathers off. You got to scrape
out the insides too. Then you put
the turkey In a pot and cook him
for 10 minutes at 5 degrees. Now
we are ready to eat him on the
table.
Tony Dodd: First I'd shoot a tur-
key, bring it home and skin the
feathers off with a knife. Then I
would cook it in my turkey cooker
on I degree about 2 or 5 minutes.
Then I would get it out and eat it.
Chalsley Gill: First I would go
hunt for a turkey in the woods and
catch it. Then I'd peel off the skin.
Now I'd cook it in the pan on 200
degrees for I hour. Then eat it
when done.
James Reed: First I would go hunt
for a turkey. Then the turkey and I
would go home. Next I would chop
off its head, get all the feathers off
and take out Its heart. Then I'd get
all the stuffthat you don't need out
oflt. Now put it on a pan and throw
It in the oven. You bake at 4 degrees
and set the timer for 60 minutes.
Then take it out of the oven, put it
on the table and invite friends and
family to eat the turkey with you.
James (J.D.) Leflore" First get a
turkey from the store. Then you
have to skin it and pick the feath-
I truly believe that there are guardian angels that are sent from up
, alxNe, to watch over every single one of us! They come in every single
formyou can thlnk off Even as ahuman being, or Just an invisible force ers out. Then:stick It In the stove
that makes certain circumstances work out Just rightb ;on2 degreesfor 30minutes. When
I don't thinkyou have to be a church goer, or a devout Christian to have It g~ done stick it on the~le and
a guardian angeH I believe that God has someone or something to keep holler at the people.
all of us in line. I'm not saying that all people are going to be immediately
saved from an awful incident, but maybe something will help break the Frances Mackey: First you get a
fall or make It less worse, turkey from a farm. Then you take
Maybe there are guardian angels, or maybe it Is Just God working his the fur off of It. Then you put it in
miracles! Who knows, but I do believe In angels. After all, guardian the oven to cook at I I degrees for
angels are the work of Godt 9 minutes. Then let it cool down a
So the next time you feel llke something has helped you out, don't lltUe bit. Then you eat It.
immediately think that it was pure coincldencel Maybe an answer lies
Clinton Foster. Fast you get a
In a higher place than you suspect. Just maybe It is your own guardian
angel watching over you!
lie who praises everybody, praises nobody.
u Ja,u,,s Be.w,41
turkey from the grocery stbry. Then
you skin it, put it in a pan and cook
it on high for 30 minutes. Take the
turkey out Of the wire, take out the
bones, put it on the table and eat it.
HAVE AN ENJOYABLE
THANKSGMNG.
I I I I "Vi I ]--'[='[-=1= E I- E ]
-- -- - II CHURCHES
First Baptist Church
10th and Cleveland
Pastor Nathan McNal]y
Sunday School - 9:45 a.m. Worship Service - I h00 a.m.
Church of Christ
123 Edna
Minister - Marvin Massey
Bible Study - 10:00 a.m. Worship - 11:00 a.m. Evening Worship 6:00 p.m.
Wednesday Night Bible Study - 6:00 p.m.
Chapel of Faith
116 S. 3rd
Pastor Joe Hearn
Sunday School - 9:30 a.m. Worship - 10:30 a.m. Wednesday - 6:30 p.m.-
8:00 p.m. Royal Rangers for boys and Mlsslonettes for girls.
United Methodist Church
3rd and Ryan
Pastor LowelkM. Karnes
Sunday School 9:15 a.m. Worship Service 10:30 a.m.
Mt. Calvary Lutheran Church
4th and Ryan
Rev. David Anderson, Pastor
Worship -8:45 a.m. Sunday School - 10:00 a.m.
Wesleyln Church
Burl E. Baty
West Highway 14
Church Services: Sunday School - 9:30 a.m.; Morning Worship - 16:30
a.n~; Evening Vespers - 7:00 p.m.; Wednesday Bible study - 7:00 p.m.
Church of the Good Shepherd Mlsslon-Eplscopel
602 Main
Father Charles Threewlt
Church Services: 9:30 a.m. Sunday w/th Communion every other Sun-
day. Sunday School: 9:30 a.m. Adult Study Class: 8:30 a.m. Sunday.
Church of Jesus Christ of Latter Day 8ainte
Lee Street
Sacrament Meeting - 9:00 a.m. Sunday School - 10:00 a.m. Pr/esthood
M¢ct/ng and Relief Society - 11:00 a.m.
8oventh-Day Adventist Church
Thompson and 4th
Pastor James Micheff
Ph. 746-2652
Sabbath School - 2:00 p.m., Worship Service 3:00 p.m.
St. Paul's Catholio Church
805 Oak, Sundanee
Guy Sal[ade
Ph. 283-2383
Sunday Mass - 10:30 a.m.
Cmk County Nursing Home
Church sendces are held at I0:00 ~m. each Fr/day. Local ministers take
turns holding services. , ,,, ,, '
---,----,-----,-----------
AF bell choir,
community choir
to offer program
The Ellswor~ AFB Chapel Bell
Chair and the Sundance Commu-
nity Choir will present a program,
"Music for the Season", on Sun-
day, November 27 at 6:30 p.m. In
the Sundance High School audl-
torium.
The sixteen member bell choir
from Elisworth will open the pro-
gram with selections reflecting the
season of Thanksgiving and
Christmas. The Sundance Com-
munity Choir will close the pro-
gram with a selection of traditional
Christmas carols.
Everyone is cordially invited to
come and enjoy the "Music for the
Season".
Prior to the program, a potluck
supper for the Ellsworth Chapel
Bell Choir will be held at 5 p.m. in
the Sundance United Methodist
Church fellowship hall. Everyone
is welcome to attend.
The program is sponsored by the
Sundance Ministerial Alliance.
Each person attending Is asked to
give a canned food item or a cash
donation for the annual Sundance
Christmas baskets program.
Clmmlfled Ads...
An Easy Way to 84111
U I
Tips for safely
cooking turkey
Preparing the traditional turkey
feast for the holidays is easy if
proper food handling practices are
followed, according to a University
of Wyoming nutriUonlst.
Turkey, whether fresh or frozen,
has the possibility of being con-
taminated with salmonella, a bac-
teria that can cause an illness with
flu-like symptoms.
Nancy Mather, UW Cooperative
Extension Service food and nutri-
tion specialist, offers a number of
kitchen tips on proper handling of
turkey.
Taking proper precautions in
selecting, storing, thawing, cook-
ing and serving will minimize risks
- and result in a delicious and safe
turkey dinner, Mather says.
The Cooperative Extension Ser-
vice offers these reminders:
Selecting -- Choose a USDA grade
A bird. Keep turkey frozen until
thawing Just prior to cooking. If
choosing a fresh turkey, it should
be stored in the refrigerator for
only one to two days. Caution: do
not buy a pre-stuffed raw bird or
keep any raw bird more than two
days without cooking.
Storing -- Turkey should be kept
frozen as long as possible, allowing
one to four days for thawing, de-
pending on its size. Fresh turkey
should always be kept refrigerated
until the time It Is to be cooked.
Thawing -- Turkey cannot be
safely thawed at room tempera-
ture because its surface will be-
come too warm and allow bacteria
to grow. Recommended methods
are either in the refrigerator or
under very cold running water. For
the cold water method, submerge
the wrapped turkey In cold tap
water, changing the water every 30
minutes. A 20-pound bird can be
thawed in 10 hours.
If the bird is not too large, de-
frosting the turkey in a microwave
is safe. Remove the wrapping as
soon as It become loose, and it Is
safe to leave the metal hock lock on
the turkey legs while mlcrowaving,
Out first check the oven's manual.
The manual should also provide
time and power settings. Micro-
thawed turkeys must be cooked
immediately because the lukewarm
temperatures they may reach In
the microwave have started the
cooking process.
Preparation -- Wash hands thor-
oughly before handling the turkey.
Rinse the turkey inside and out
with cold water and drain well. All
surfaces and utensils that came in
contact wRh the raw blrd sho~d
be washed with hot water and soap.
Stuffing -- The recommended and
safest way too cook dressing is to
bake in a covered dish outside the
turkey and add broth to keep moist.
Mather says ff the cavity of the
turkey is contaminated it can also
contaminate the dressing. Stuff-
hag inside the turkey also soaks up
much of the Juices. Mather says
stuffing left in the bird overnight
encourages bacterial growth.
Cooking -- Turkey must be thor-
oughly cooked. Place the bird breast
slde ~up on a rack in a shallow
roasting pan (do not add water}
and cover with a tent of heavy-duty
aluminum foil until 20-30 minutes
before meat is done. A oven tem-
perature of 325 degrees is recom-
mended. A meat thermometer Is
invaluable in determining when
the bird is done and should regls-i
ter 180 degrees when inserted intol
the turkey's thigh without touch-
ing the bone. Because a turkey has
thick and thin parts and tem-
peratures can vary, different areas
of the bird should be checked.
Temperatures should range from
170 degrees at the breast and 180
degrees in the dark meat area.
Stuffing should reach 185 degrees.
To determine if the turkey Is done,
the legs should wiggle in the sock-
ets and Juices should run clear
when a fork is stuck deep into the
turkey's thigh. For best results,
allow the turkey to stand 20 min-
utes before carving.
Leftovers -- All leftover meat and
stuffing should be refrigerated or
frozen within two hours after the
turkey is removed from the oven.
Mather recommends that meat
should be carved off the bones.
Refrigerate leftovers in small,
shallow containers to quickly cool
to a safe temperature. Container
covers should be air tight; meat
can also be wrapped in aluminum
foil. Mather says to refrigerate and
use leftover turkey and stuffing
within three to four days. Leftovers
can also be frozen for longer safe
storage.
For more information, call the
local UW Cooperative Extension
Service home economist, or the
] Hll I I
• Mutual Funds • Annuities
• Stocks • Bonds • Insured Brokered CDs
• Tax-Pree Investment~ • Government Agency
• IRAa and RoUovers Bonds
6th Floor, Suite 601
First Intestate Bank
B. Gillette Ave.
• Gillette, Wyoming 8~IS
I
Yvomm B. Snide"
Investment Executive
682-6840
Toll Free 1-800-87%6840
.............. Ill
USDAMeat and PoultryHotllne, 1-
800-535-4555 between 7 a.m. - 3
p.m. MST, Monday-Friday; 7a.m.-
3 p.m. MST, Nov. 19-20; and 6
a.m.-noon MST, Thanksgiving Day.
Take a break ..... Read the
Classifieds. Youql be surprised
at what you'll flndll
The United Statet
chose the bald eagle
its national bird in
New Winter Hours
Starting Nov. 14
Monday through Saturday. 6 A.M. to 8
Sunday - 6 A.M. to 2 P.M.
LOB CABIN CAFE
NOTICE:
Crook County School District is accep
applications for a half-time custodian at the
schools. Beginning rate is $8.48 per hour. Closing
is December 2, 1994. Call or write for an ap
Alice Willey, Principal, Hulett Secondary, P.O.
Hulett, WY 82720, telephone 307-467-5231.
Crook County School District is an Equal
Employer
LAST WEEK
Thursday - Friday - Saturday
November 17-18-19
25% OFF
TOTAL TICKET WHILE SUPPLIES
Altaffer
Photography
283-3696
No longer 30-somethin
'Tdley Cat McGee"
From Gophers and Jewelry
and 10-key,
She is on the hill now
go.
So who is this person we all want t~
know?
It was seven years ago we met at
beach,
For better or worse, you're still ~Y
peach.
Happy
Babe
WE HAVE EM!
* USGS Quadrangular Maps for Crook
County.
* Crook County Landowner Maps.
Available Now at the
Newspaper Printed for Crook County
THE SUNDANCE
Ph. 283-3411
AM145O
• -" SUNDANCE NEWS
With Dick Sackett
Mon. - Fri., 8:30 A~M. Saturday, 8:50 A.M.
HULETr NEWS
With Freida Dent
Monday - Wednesday - Friday, 8:40 A.M.
3:10 P.M. - Wyoming News in Agriculture, M - F: This
is designed exclusively for Wyoming listeners, to give
"cowboy" state an in-depth review of the issues and events
Wyoming Agriculture. Feature interviews with key newsmake#
regularly included in this report.
