Newspaper Archive of
The Sundance Times
Sundance, Wyoming
November 17, 1994     The Sundance Times
PAGE 2     (2 of 12 available)        PREVIOUS     NEXT      Full Size Image
PAGE 2     (2 of 12 available)        PREVIOUS     NEXT      Full Size Image
November 17, 1994

Newspaper Archive of The Sundance Times produced by SmallTownPapers, Inc.
Website © 2021. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

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 Second Class Postage Paid at Sundance, Wyoming 82729 Entered as Second Class Matter in the Post Office at Sundance, Wyoming 82729 Member National Newspaper Association The Sundance Times Is a legal newspaper for all publications Telephone: Area Code 307-283-3411 Published Every Thursday by THE SU~DA~C~ T~aF~8, INC. Howard Allen, Publisher - Jim Allen, Office Manager Deanna Ericsson, Typesetter NOTE: If changing address, please include former address. Also give zip code, box or street address. POSTMASTER: Send address changes to The Sundance Tlmes, P.O. Box 400, Sundance, Wyoming 82729 SUBSCPJFTION RATES To P.O. Addresses in Sundance, Crook, Weston and Campbell counties, Wyo., and Butte and Lawrence counUes, S.D. and Carter county, MonL, $15.00 per year. To all other addresses except overseas, $17.50 per year. Minimum Subscription, 6 months - $9.50 POSTAL REGULATIONS REQUIRE THAT SUBSCRIPTIONS BE PAID IN ADVANCE DEADLINE: 5 P.M. MONDAY OF WEEK TO BE INSERTED WANT AD RATES: 20 per word each insertion to be paid in advance. MINIMUM CASH INSER'HON $2.50' MINIMUM CHARGE INSERTION $3.50 CLASSIFIED DISPLAY per column inch $5.00 CARD OF THANKS $4.50 EXTRA IONG CARD OF THANKS $9.00 PUBLISHER'S NOTE: All real estate advertising in this newspaper is subject to the Federal Fair Housing Act of 1968 which makes it illegal to advertise "any preference, limitation, or discrimination based on race, color, religion, sex or naUonal origin, or an intention to make any such preference, limltaUon or discriminatlon". The newspaper will not knowingly accept any advertising for real estate which is in violation of the law. Our readers arc informed that all dwellings advertising in this newspaper are 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 Mct/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.