"
Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
Lyft
April 4, 2013     N. Warren Town and County News
PAGE 12     (12 of 16 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 12     (12 of 16 available)        PREVIOUS     NEXT      Full Size Image
April 4, 2013
 

Newspaper Archive of N. Warren Town and County News produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Page Twelve N/Warren Town and County'News Thursday, April 4, 2013 Minutes Norwalk Athletic Booster Club February 27, 2013 son. Tim Stephany called theCoaches Wish List meeting to order at 7:00 Boys Baseball- Coach p.m. There were ten peo- Wiedmann requested pie present at the meeting. $734.57 for uniforms. Mo- Secretary's Report -tion made by Scot Meuler Minutes from the Janu- to approve this expendi- ary meeting (held on Feb- ture, seconded by Nancy ruary 6, 2013) were re-LaVelle. Motion carried. viewed. Motion to accept Bowling - Coach Stok- the minutes were made by er requested $162.50 for .A1Lammers, and second-- end of season awards. edby Nancy LaVelle. Mo-Motion made by Stacy tion carried. Rosonke to accept this ex- Treasurer's Report penditure, seconded by Troy Downs reported Chad Wiedmann. Motion that he transferred $14,000 carried. from the checking account Girls Basketball, Boys to the money market ac-Basketball, Volleyball count. He indicated that all and Wrestling - Each winter concessions are ac- coach in these four sports counted for on the spread- requested $1,254.14 from sheet, showing revenue up each of their accounts $700 from what we were at ($5,016.55 total) for side last year at this time.line chairs to be used for Motion to accept the each of these sports. Mo- current financials was tionmadeby Scot Meuler made by Scot Meuler and to accept this expenditure, seconded by Chad Wied- seconded by Nancy mann. Motion carried. LaVelle. Motion carried. Concession Report At the last meeting, the Mary Knickerbocker re board asked that A1 speak ported that she is getting with Coach Richardson ready for spring sports, about the money requests Mary indicated that she that she made for the would be moving the cool- dance team. A1 indicated ers from high school con- that he spoke with Coach cessions down to the soft- Richardson and it was ball/baseball fields. She agreed that he would said she wouldbe adding come back to the board more frozen items to the with a new request at the summer concession stand, last meeting. so will be putting a larger AI further reported that freezer in the stand. A1 in- he had three coaches' jack- formed Mary that she ets which he was taking would not be able to move through the activity pass the freezer and coolers to account, totaling $270. the fields until after the Membership Report snow is done because they Lori Vaske reported don't plow that area of the that the membership dol- school, lars are up $13,700 from Mary reported that she what they were last year at purchased air pots from this time. She indicated the Daily Grind when they there are soccer member- closed, which can be used ships coming in due to the -for hot chocolate and cof- change of season. There fee during the football sea- have been four new mere- bers since the last meeting. Athletic Directors Report High School: Darin Schreck was not in attendance at tonight's meeting. A1 Lammers re- ported that the middle school winter sports are completed. A1 further reported that the High School winter season sports went very well. The wrestling team had three kids qualify for state tournament. The boys and girls basketball teams ended their seasons with two good overtime games. The all-conference picks have been deter- mined, but wilt not com- municate those until after the teams have had their end-of-year banquets. Public Relations Nancy LaV611e reported that cards of congratula- tions have been sent to the wrestling team, Coach Lar- son for 200 wins and Alli- son Taylor and Courtney Maher for being chosen to compete in state cheer- leading. Old Business There was no old busi- ness to report on. New Business Pat Scholer attended to- night's meeting to bring a deal sight called Yip Deals in front of the board. Pat suggested this as an option for the boosters to become involved in that would make money for the club with no work on the part of the board. Pat indicated that this is a sight that when people purchase things from businesses, the business opts to donate 12% of that purchase to a charity. Pat indicated that the booster club could choose to be one of those businesses. When people purchase goods off the website, they can choose the booster club as their charity of choice. Pat's job would be to contact people and businesses to make them aware of this option. The board is going to go out onto the website (yipdealsiowa.com) and look at the concept and will make a decision at the next meeting. Pat Scholer also report- ed that he would like to set up a Facebook page for the boosters as feels it would be a good way for the group to be recognized. Tim Stephany reported that the baseball team is asking for their annual re- quest for sponsorship for $150. In turn, the baseball team would put up a ban- ner in the outfield with the booster club name on it. A motion was made by Sta- cy Rosonke to approve this expenditure, seconded by Scot Meuler. Motion car- ried. Adjournment Motion was made by A1 Lammers to adjourn the meeting, seconded by Scot Meuler. Motion carried. Meeting was adjourned at 7:37p.m. The next NABC meet- ing will be held Wednes- day, March 27, 2013 at 7 p.m. at the Norwalk High School Library. Respectfully Submitted, Stacy Rosonke, Secretary I Deadline for ads, legals and stories is Noon Friday! Your Iocalnewspaper provides access to. the information you need ttse inforn ffc you need. pers Gluten-Free Baking Tips (NAPS)--The recipe for successful gluten-free bak- ing starts with a few basics. According to Carol Kidnski, gluten-free, recipe developer, food writer and TV chef, it's important to know that no sin- gle flour can replace all-pur- pose wheat flour. It requires a combination of gluten-free flours, starch flour and gums to produce the same result. For a pasha-quality gluten- free flour blend;pick a flour blend that is high in starch. Also, gluten-free baked goods don't brown as quickly as regular flour goods---so be careful not to overbake. If the gluten-free dough breaks up while you roll it out for cookies---no worries. Just pinch it back together again. The following gluten-free recipe incorporates maras- chino cherries. Kicinski al- ways keeps a jar or two on hand because these moist and flavorful bits of fruit are an easy way to add color, fla- vor and tim to many dgsserts, snacks and appetizers. Iced Cherry Rings 1 cup unsalted butter 1 cup sugar 2 egg yolks Finely grated zest of 2 lemons 2 tsp pure vanilla extract 3 cups gluten-free flour (be sure to use one that includes either xanthan or guar gum; if not, add 2 tsp of either) cup maraschino cher- ries, dried well and chopped 1 cup confectioners' sugar 2 to 3 Tbsp freshly squeezed lemon juice 4 to 6 drops maraschino cherry Hquid This gluten-free cookie in- corporates colorful, flavor- ful maraschino cherries. Preheat oven to 350". Lightly grease 4 baking sheets with butter. Cream butter and sugar until fluffy. Add egg yolks, lemon zest and vanilla; mix well Stir in the flour;, add the cherries and mix with your hands until it forms a soft dougi~ Lightly flour a surface, roll out the dough to ]A- inch thickness and cut into 3-inch rounds with a cookie cutter. Cut out the center of each cookie with a 1-inch cookie cutter. Place rings on prepared baking sheets. Reroll any trimmings and cut more coOkies. Bake 15 minutes or until firm and just beginning to color. Cool on baking sheets for 5 min- utes, then transfer to a wire rack te finish cooling. Mix the confectioners' sugar with lemon juice and maraschino cherry juice into smooth paste. Add a Httle lemon juice at a time. Drizzle over the cooled cookies and let stand until the icing sets, about 30 minutes. Makes 20-30 cookies. For more gluten-free recipes, visit www.nati0nal cherries.com. Great-Tasting (NAPS)--There's good news for bakers who are look- ing for a wholesome way to satisfy their family's sweet tooth. By adding a couple of healthful ingredients to cookie dough or brownie bat- ter, you can boost your fam- ily's fiber intake deliciously. For example, try using white whole wheat flour from-King Arthur Flour. It has all the fiber and nutrition of whole wheat flour with a milder fla- vor. Generally, you can sub- stitute up to 50 percent of the all-purpose flour called for in a recipe with white whole wheat flour. Flax can also add nutrition to c~okies and other baked goods such as quick breads and brownies. Both whole flax seed and whole flax meal from the company are high in fiber and omega-3 fatty acids. And they are finer in grind, milder in taste and lighter in color than other flax products. They are also non-GMO, certified gluten-free and kosher. Try this crunchy, yummy cookie recipe, created just for these ingredients, that tastes so good, you may forget to tell your family it's good for them, too. Oatmeal and Flax Cranberry Cookies Cookies Provide A Hidden Bonus 1 cup. soft butter cup brown sugar, lightly packed 1 tsp ground cinnamon 1 tsp. vanilla extract tsp baking soda tsp salt I large egg 1 cups King Arthur White Whole Wheat Flour 1 cups old-fashioned rolled oats (not instant or quick cooking) These cookies taste too good to be called nutritious --but they are. cup King Arthur whole flax meal cup King Arthur whole flax seeds 1 cups dried cranberries or raisins to I cup chopped nuts, optional Lightly grease two bak- ing sheets or line them with parchment. In a large bowl, beat to- gethe~r butter, brown sugar; cinnamo vanilla, baking soda, salt and egg until fluffy. Mix in remaining ingredients. Let the dough rest for 30 minutes at room tem- perature for the oats to softe~ Toward the end of the rest period, preheat the oven to 350 F. Scoop dough by round- ed tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly. Bake 10 to 12 minutes, until golden brown. Cool on the baking sheets for 15 minutes to allow them to set. Move them to a cool- ing rack to finish cooling. Yield: 3 dozen cookies. For recipes and baking tips and to order products and pro- fessional-grade baking tools, visit www.kingarthurflour.cor