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Sentinel Tribune
Westbrook, Minnesota
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August 18, 2004     Sentinel Tribune
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August 18, 2004
 

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TRIBUNE Inside Wednesday, August 18, 2004 Page 3 Royale page 1 was one of the County beef who organized Beef Royale. It was in the sales barn in for the purpose of the beef produc- About 7-years-ago, the event had dwindled There was talk of it,. and that when the Double M became the new site. On Saturday a work mostly nieces and was busy getting grounds ready for event. "It's hard everything ready the Beef Royale is on Monday," comment- An aging body prevents from being as active as was, but Maurice still enjoys his life farm where he was This loyal companion at the Double M Ranch was doing a good job of resist- ing temptation as he sniffed a platter full of beef patties at the Beef Royale Monday night. These visitors at the Beef Royale were visiting while they waited in the dinner line. I It's what's for dinner votes on --Levy From page 1 told the board Mini conference. He said it in Walnut Grove this year r need to look at schedul- was an informative meeting, due to the BOLT bottling. employees who drive Principal Paul Olson Olson presented the first occasionally. there is a prob- overtime pay. The )ortation committee have to look into the are interviewing for the head cook in Westbrook. We are looking for a cook in Walnut Grove." are looking at more learning options." said "we are on a a roller coaster with but it looks we will be real close to we ended last year." at the superin- conference, attended a Hmong reported the 5th grade ori- entation will be Wednesday August 25th - 7:00 p.m. at the Walnut Grove lunch- room. A school supply drive will be held for Walnut Grove students Wednesday August 25th from 9 am to 2 pm. ECFE will meet August 23rd at the Westbrook City park at 6:30 p.m. Classes will be at both Westbrook and Walnut Grove sites. Pre school program will start September 13th. Kids must be 3 1/2 years old at the beginning of the session. The annual Fall athletic potluck supper will be held quarter schedules for the middle school. Olson said busses might have to unload at the rear of the school due to sewer and road construction in front of the school. Principal Bill Richards reported preparation for the coming school year is well under way. The BOLT class will be bottling much later than usual due to the late arrival of their bottles. Richards gave the board copies of the high school schedule for the upcoming school year." s prime time for lawn seeding Mugaas Extension Service Early to mid-August the beginning of the best time of the year to seeding lawns. on where you are state, this prime time seeding will last until t-to mid-September. farther north you located, the earlier in you should plan done with seeding. In southern areas, seeding continue to about the of September. This allow the new seeds to and get well before cold arrives. You don't have to be a new lawn to take of this prime time It's a good time to do repairs and overseed- of existing lawns. Where lawn has been worn thin md tear of sum- activities and is located sunny location, reseed- vith a mixture of mostly bluegrass and perennial ryegrass will to quickly fill in those For the average, home lawn needing a thickening up, a mix- of about 60% Kentucky 30% fine fescue and a small amount, 10%, of perennial ryegrass will pro- vide a good, general-use lawn surface. Shady conditions are some of the most difficult areas to establish a lawn. Of our lawn grasses, the fine rescues have the best shade tolerance. However, even they will decline and die out in densely shaded situa- tions. Under those condi- tions, it is really best to establish other types of perennial ground covers rather than throwing.money away trying to get grasses established. It may also be possible to do some pruning to raise the canopy of tree branches, thereby allowing more sunlight to reach the ground. Where some sunlight is able to reach the ground, or if the area receives an hour or two of direct sunlight, most of our fine fescues will survive under these condi- tions. Avoid keeping shaded areas too wet as our fine fee- cues are much better adapt- ed to dry, shady conditions than moist, shady condi- tions. If the area is more ill- tered shade and is some- what on the moist side, you can try a type of bluegrass known as roughstalk blue- grass (Poa trivialis). It is often included in shady lawn mixes commonly available at garden centers. This species is a little lighter green and finer-textured than common Kentucky bluegrass, but is the only species having much shade tolerance. Once you have made the decision as to what grasses you are going to plant, it is important to use the right amount of seed for the job. Most of our lawn grasses can be seeded at the rate of 3 to 5 lbs. per 1,000 sq. feet. If the seed mix is primarily Kentucky bluegrass, seeding at the lower rate is better. But if the seed mix is prima- rily fine fescue, the higher rates are better. Avoid put- ting down very high rates of seed. Too many plants, too close together create so much competition between the individual plants that it actually slows establish- ment. For further information about actually doing the seeding process, please see the lawn care section on establishment in ou "Sustainable Urban Landscape Information Series" Web site at HYPER- LINK "http://www.sust- land.umn.edu" Super Spinach Canned Is Grand F*MILY H:-ViL RE , I-.DrIORIM_ SYNDICA,E Popcye's passion for canned spinach is legendary. It's easy to see why. Canned spinach is a super source of nutrition. Each serving contains vitamin C and beta caro- tene -- antioxidants that boost immunity and help fight cancer -- as well as vitamin A, calcium, iron. and fiber. When it comes to eating healthier, you'll find that spinach is among the mint popular egetable being served today. Quick-to-the-Finish Spinach Lasagna 18 lasagna noodles, uncooked Quick-to.the-Finish Spinach Lasagna 1 package (10 ounces) pre-cooked breakfast sausage links 1 large red or green bell pepper, diced 4 cups shredded Mexican Style (Monterey Jack and Cheddar) cheese, divided 1 can (13.5 ounces) Popeye Spinach, well drained 1 cup crumbled garlic and herb feta cheese 1 container (46 ounces) V8 vegetable juice (1 quart 14 ounces) I. Preheat oven to 400F. 2. Place 6 lasagna noodles into 12- x 9- x 2-inch baking pan. 3. Slice sausages in half, length- wise; place on noodles. 4.Sprinkle peppers and I cup Mexican Style cheese on top of sausage. 5. Layer with 6 n(xdles, spinach, feta cheese, and 1 cup Mexican Style cheese. 6. Place remaining noodles on top; pour vegetable juice evenly over nxlles. 7:Sprinkle remaining 2 cups of cheese on top of n,xlles. 8.Cover with toil and bake I hour. 9.Remove foil and bake an addit- ional 15 minutes until bubbly. IO. Remove from oven; let stand 15 to 20 minutes. Sen,es 8 to I0 For more recipes, visit ww w.popeyespinach.com Materiah  ourte y o/ Popey Spmax-h CLASSIFIED ADS CALL 274-6136 I OR 1-800-410-1859 I | CLASSIFIED ADS SMALL PRICE BIG RESULTS Find us on the Web at ] www.lyon-slouxpress.com I  WE ARE A DIRECT LENDERI, IPay Off CrlKht Card Bills! IMake Homo Improvomentl! IPay Off College Tuilme! II. Take a Vacatmm CALLW I NOTICE TO SUBSCRIBERS I , Dear subscriber; please check the due I l date on your address label of your paper. I In order to avoid a lapse in your I subscription, please your remit renewal I two weeks prior to the expiration date. I '*  0f rmaYm,acs  k.t, 2 Id,at 1 tltb -mt tt  pn knt, 1 IR) 3 kdmen.[ Ib mltd  A lly I rn 1 un*n. V'. k\\; \\;k -.t'( 11 m orth Country o, c ul z Realty Rice. MN 56347 320-2&978 or 1 OPfN HOUSE ON AUGUST t7, 6-8 P.M.