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Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
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November 21, 2013     N. Warren Town and County News
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November 21, 2013
 

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Thursday, November 21, 2013 N/Warren Town and County News Page Eleven Cancer Pumpkins Each year, the Norwalk Middle School celebrates "Cancer Awareness." As part of the celebration, students were asked to decorate pumpkins for the cancer aware- ness. Winners included Levi Benes and Caia Niemeyer. Levi Benes' pumpkin received 1st place. SUBSCRIBE TODAY! Send $18 check or money order for a one year subscription to PO Box 325, Norwalk, IA 50211 Caia Niemeyer's pumpkin received 2nd place. Photos submitted. "Sink the Boat" Canned Food Drive Most lipstick contains fish scales! Activities at the NORWALK LIBRARY 1051 Noah Ave * 981-0217 Monday, Nov. 25 Tiny Tots with Debbie Doo Wop, 9:30 a.m. Session 2: Mondays through November 25, children ages 1-5 are invited to join us for songs, instruments and fun with Debbie Doo Wop! In order to accommodate all those interested in Tiny Tots, we ask that participants sign up for only one session for the programming year. REGIS- TRATION REQUIRED. Space is limited. Registration opens one month prior to session start date. (Session 3 begins April 28 and registration opens March 28.) Book Buddies, 6--7 p.m. Mondays through Novem- ber 25, high school and elementary school (K-3rd) stu- dents pair up for an hour of reading and crafts. High school students can earn up to four hours of volunteer credit. Registration is required for all participants and space is limited. Tuesday, Nov. 26 Pre-School Story Time, 10:30-11 a.m. For 3-6 year- olds, join us for stories, finger plays, songs and flannel boards! Parents, expect some interaction with your little ones and helpful tips on early literacy skills you can use at home. This storytime is also a good fit for parents attending with several children and for daycare groups. Wednesday, Nov. 27 4th-5th Grade Book Club, 2-2:45 p.m. On the fourth Wednesday of each month, join us for book talks, ac- tivities and snacks. Bring what you are currently read- ing or come to get some ideas for new reads. LIBRARY CLOSING 5 p.m. Thursday, Nov. 28 LIBRARY CLOSED Friday, Nov. 29 LIBRARY CLOSED Recently, Oviatt and Lakewood families donated non-perishable food items to kick off Red Ribbon Week. The food items were taken to the Norwalk Food Pan- try to be distributed to local families. The students want to send out a huge "Thank You" to all the families who contributed. Also, thank you to Kyle and Jill Haskin for providing the boat, time and energy in assisting with this community service project. Thank you to Michelle Tomkins 2nd grade class and the 5th Grade Girls Group for sorting the food and filling the boat. Photos submitted. BEEN DOING BUSiNE@S SINCE l S66 We Repair All Makes & M00Jels! 802 Sunset Drive o Norwalk, LA 50211 Phone: 515-981-0649 Residence: 515-287-6512 WE'RE A qlll0000 AUTO CARE Emm' Journey Through "Decades of Decadence" to Better-for-You Desserts (NAPS)--Each decade has its own style of desserts. Yet whether it's Lemon Chess Pie from the 1820s, Black and White Cookies first baked up in the Roaring 1920s or Frozen Grasshopper Pie from the 1950s, some desserts have stood the test of time. Now you can enjoy them with a modern in- fluence thanks to Canola- Info's =Decades of Decadence" recipe collection by Ellie Krieger, M.S., R.D., host of the Cooking Channel's "Healthy Appetite." Krieger updates six iconic desserts with heart-healthy ingredients such as canola oil, low-fat yogurt and whole- grain flour to help keep calo- ries in check and saturated fat content low. Each deca- dent dessert has less than 400 calories per serving and is made with canola oil, which has the least saturated fat and most omegao3 fat of all common culinary oils. "Simple ingredient swaps like canola oil for butter and Greek yogurt for cream lighten up desserts without taking away from their indulgent taste,  says Krieger. "Everyone should be able to enjoy a dessert once in a while and these recipes make it easy to do so. Recipes from different eras help us remember and celebrate those times. Such culinary traditions are a huge part of the joy of cook- ing and baking.  The classic cake here was made famous by women's magazines after canned pineapple became available in slices. The recipe here gets a fresh, healthy update with canola oil keeping it moist, The upside of dessert: Pineapple Upside Down Cake may have first become popular in the 1930s, but a more health- ful version is a treat today. light and low in saturated fat; the addition of tender, whole grain pastry flour;, and a lovely kick of crystallized ginger to mingle with the pineapple in the caramelized topping. Pineapple Upside Down Cake Irzeld: 8 servings Canola oil cooking spray cup packed dark brown sugar 4 to 5 pineapple rings (about K of whole pineapple) sliced about t-ineh thick 2 Tbsp ehopped crystallized ginger 1 cups all-purpose flour cup whole-wheat pastry flour* cup granulated sugar 1 tap baking powder 1 tap baking soda 1 cup low-fat buttermilk cup canola oil 2 large eggs 1 tsp vanilla extract Preheat oven to 350 F. Generously spray bottom of 9-inch nonstick layer cake pan with eanola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers. In medium bowl, whisk together all- purpose flour, whole- wheat flour, sugar, bak- ing powder and baking soda. In another medium bowl, whisk together but- termilk, canola oil, eggs and vanilla. Mix wet and dry ingredienta until com- bined. Pour batter over pineapple-brown sugar mixture and bake until top  ,hay browned and wooden skewer inserted into center of cake comes out clean, 40-50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate. *Note: Whole-wheat, all- purpose flour can be substi- tuted for whole-wheat pas- try flour. Learn More For further facts, tips and recipes, go to www.Canola Info.org.