CountryAcres FEB

A Supplement to the Star Shopper Focusing on Today’s Rural Environment

CountryAcres

Friday, February 19, 2016 • Edition 01

PRSRT STDECR

U.S. POSTAGEPAID

PERMIT #46

522 SinclairLewis Ave.

Sauk Centre,MN 56378

IMDIEKEScontinued on page 6

SAUK CENTRE – The ice cracks and snow crunches, the snowmobile is heaved out of the trailer and the smell of race fuel is in the air. It is Feb. 6, and Leon and Sarah Im-dieke, of Sauk Centre, have arrived at the 11th Annual Leaf Valley Speed Rally, lo-cated on Lake Miltona. Soon, Leon is crouched beneath the snowmobile’s windshield, the chilling air wisps over the top of his helmet. In a matter of seconds, he crosses over the finish line of the straight-line track; a monitor confirms his speed. With a speed of 100.33 miles per hour (mph), Leon places third in his class for the day. For the past 18 years, Leon has traveled across Min-nesota and Wisconsin partici-pating in snowmobile speed runs; the past 15 years have been spent with his daughter, Sarah, by his side.

Father, daughter search for speedImdieke duo enjoys thrill of snowmobile races

By JENNIFER COYNEStaff writer

PHOTO BY MARK KLAPHAKELeon Imdieke, of Sauk Centre, has been racing snowmobiles for 18 years, and for the past several, his daughter, Sarah, has been his right-hand man. Sarah is a mechanic by trade.

“We love racing and it’s in our blood,” Sarah said. “We could go to any race, any day.” Leon agreed. “Racing gets us away from the hectic rat race of ev-eryday life,” he said. The Imdiekes’ passion for racing snowmobiles first began in 1968, when Leon’s father, Leo, purchased a Sno-Jet; but the thrill of speed and competition started some time prior. Beginning in the mid ‘60s, Leo was the president of the half-mile dirt track locat-ed at the Stearns County Fair-grounds. The interest flour-ished as Leon took up dirt track racing with his Mod 4 car, competing in Sauk Cen-tre, St. Cloud and Willmar. However, due to the ex-pense of racing cars as a hob-by, Leon made the decision to hang up the race suit and sell the car. “I still wanted to stay in racing. Snowmobile ice rac-ing is spendy, but not like

cars,” Leon said. “So, I start-ed snowmobile straight-line racing on ice.” On a 1,000-foot straight-away track, each racer tests the capacity of their sleds to end with the fastest speed of the day. For several years, Leon has raced in the Improved Stock 440/500 Class with his Arctic Cat ZR 440, previ-ously running an EXT. This particular class allows Leon and Sarah to incorporate race pipes, race fuel and other fac-ets to improve overall perfor-mance. The Imdieke family has all partaken in the racing event, although between Sar-ah and her five brothers, she is the one who has and con-tinues to accompany her fa-ther to nearly every race. A tradition of theirs is to stop at the 371 Diner, located in Brainerd, after a race in the area to grab Leon’s favorite, a patty melt, before heading home. “I’m a daddy’s girl,” Sar-ah said. “It’s great that we can

PHOTO SUBMITTEDAndy Uphus (second from left) shows off a day’s catch with his fishing partners (from left) Luke Thang, Jake Uphus and Jeremy Schrantz.

UPHUScontinued on page 4

WEST UNION - If Andy Up-hus isn’t working at Crown Gas, the 36-year-old from West Union is likely on the ice somewhere, popping holes into the lake with his lightweight gas auger with 6-inch blades and then drop-ping his sonar into the water to try and detect if there are fish lurking below.

On any given day he and his fishing buddies will drill dozens of holes where they think the fish might be. Once the holes are drilled, they “hole hop.”

“We call it fishing fast,” said Uphus.Instead of waiting for the fish to

come to them, Uphus and his fellow an-glers go to where the fish are.

“It involves drilling a lot of holes and covering a relatively large area of the lake until we find the fish,” he said.

The sonar goes down the hole be-fore the line does. If it doesn’t mark fish, it’s on to the next hole, and the next, and the next. Once they locate the fish, the anglers will move in and fish a tighter

Fishing fastBy BRYAN ZOLLMAN

Staff writerarea. If the hole doesn’t produce a fish within a minute or two, it’s on to the next hole again.

“If an area of the lake is only giving up small fish or none at all we quickly move,” Uphus said. “If the lake doesn’t seem to produce anything on that given day we will often try a different lake in-stead of waiting it out.”

But if the fish are biting, they ham-mer the holes hard.

“If we start marking fish and catch-ing them we are on those holes like a pack of wolves,” he said.

Not everyone likes to “fish fast” like Uphus does, so he usually fishes with the same group of guys who are more interested in catching fish than kicking back in a fish house and playing cards. His usual crew consists of his uncle Mark Middendorf, friends Jake Bauer, Jeremy Schrantz, Luke Thang and Jake Uphus, as well as many other friends, cousins and uncles.

Page 2 • Country Acres - Friday, February 19, 2016

This month in the

country...

More inside

18-19 Country cookin’16-17 Milk & Honey Ciders

14 Q & A’s

One-of-a-kind works of art by Lichy

8-9

“Committed to being the eyes and ears of our communities.”

10-11

12-13

Cherished memories: The boy in the band

Kral finds music in the hunt

CountryAcres

Published by Star PublicationsCopyright 2014

522 Sinclair Lewis Ave. Sauk Centre, MN 56378Phone: 320-352-6577 Fax: 320-352-5647

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Story ideas send to: [email protected]

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15 Those cool kittiesWinter is no problem for the bison at Hidden Bison Ranch northeast of Sauk Centre. COUNTRY ACRES FILE PHOTO BY BRYAN ZOLLMAN

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Friday, February 19, 2016 - Country Acres • Page 3

domain. As watchdogs, they make it clear when a newcomer arrives on the

scene, and when it comes to care, I’m not sure if there is any cost that would be too much to keep them as happy and healthy as possible. These animals tru-ly are part of the family, and when one passes away it can be traumatic for that family. Then there are farm dogs. This is the lens through which I looked growing up and in

much of my adult life. Farm dogs were a given. They were needed to protect the farm and keep wild animals out of the yard. It might not seem that important to someone not living on a farm, but keeping potentially rabid animals from kids and livestock was critical. Like their non-farm counterparts, these were watchdogs that let you know when someone came into the yard. Our farm dogs ate, of course, but at our house that meant table scraps and whatever else they might scrounge up. Life on a farm with live-stock meant a lot of organic matter they could get into, if you know what I mean. I’ll save you the details and let your mind go where it will. For that matter, even farm dogs without livestock are likely to scrounge up an occasional dead animal or hunt some-thing down. You could call it their country cuisine I guess. For that rea-son alone, we never, ever allowed any

This month in the

country...by Diane Leukam

Your “dog lens”

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Some topics lend themselves to country life more easily than oth-ers, and one of those topics is man’s best friend. Dogs are so universal, everyone can relate to them in one way or another. This month, our Q&A, A Dog’s Life, features sever-al dog owners and their dogs. These dogs seem to fall into two distinct categories: com-panion dogs and farm dogs. And while farm dogs are also companion dogs, companion dogs are not farm dogs. Let me explain. It’s kind of like a variation on Easop’s Fable, “The Town Mouse and the Country Mouse,” first written in about 600 B.C. The gist of the fable is that the mice, who are cousins, visit each oth-er, first one and then the other, to im-press upon the other how much better their own lives are. The moral of the story is they each find they dislike the life the other is living and return to their own homes in gratitude. This can be applied to humans, of course, but probably to dogs as well. Think of companion dogs that live in someone’s home. They come in all shapes and sizes, from five-pound lap dogs to 100-pound…lap dogs. If they are like the gorgeous animals in our Q&As, they have nearly constant at-tention and companionship from their owners. They share copious amount of love and affection – even “kisses” - with everyone who comes into their

dog to lick our faces. Well, at least I didn’t – I shouldn’t speak for my sib-lings. Part of being a farm dog meant they were free to roam and explore. Most were very good about staying in the yard, but once in a while you’d get one that liked to wander away from the farm, which didn’t go over very well. Another thing that didn’t go over well – you could say not at all – was aggression. Dad had a firm policy that the first sign of aggression to-wards a human being was the last. The dog was put down that day. He refused to take a chance with that potential in-jury to anyone, and we lost a couple of otherwise great dogs that way. It didn’t matter if it had been a favorite of his, mom’s or anyone else’s. It was one strike and you’re out. We had a Cocker Spaniel named Coco, a St. Bernard cross named Big Red and a Boxer named Bowzer. There were purebreds and mutts, it really didn’t matter much. They came and went, and some were better than

others. I didn’t get too attached to the dogs on the farm, because even though they were important and I liked them, I personally didn’t have the incredible bond I see other people have with them. I was almost envious doing the Q&As, seeing that bond in action, whether it was a companion or

farm dog. I once even considered get-ting a house dog, but that never mate-rialized. I think I knew it would be an injustice to the dog. At any rate, it’s been a plea-sure meeting several dogs and their humans this month; and whatever “dog lens” you happen to be look-ing through, because each person’s is bound to be unique, I hope you enjoy our Q&A, along with our entire Feb-ruary issue of Country Acres.

And while farm dogs are also companion dogs, companion dogs are not farm dogs.

CountryAcresSend story ideas to [email protected]

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UPHUS continued from front

“Who comes usually depends on the weather or how the fish are biting,” he said.

The typical group outing starts early in the morning, well before sunrise. The group meets at a central location and then drive to the lakes and start drilling holes while the sun is still below the horizon. The holes are drilled in a pat-tern and then fished hard using the “fish-ing fast” technique.

“We will fish until the morning bite slows down and we have to move,” said Uphus. “Sometimes we will fish togeth-er and other times we will split up into small groups until we find what we are looking for.”

They are usually looking for crap-pies and bluegills. When the bite is hot they try to catch as many as they can in a short period of time. Usually the win-dow of a hot bite is small. The fish of-tentimes will shut off or move, so when

they are active it’s important that as many lines are in the water as possible.

And it isn’t easy. There’s a lot of walking, bending and leaning. And oth-er than breaking out the portable grill to make lunch, the rest of the day into the early evening is spent fishing fast.

“By the end of the day you can feel it,” said Uphus.

Uphus got his start ice fishing when he was a young boy fishing with his dad and uncles out of a converted camper on Grove and Sauk Lakes. He recalls the days of catching crappies and then cleaning them in the milk house in the barn on the family farm.

It was those moments long ago that helped plant a seed in Uphus. From it, a fondness for ice fishing has grown into a true wintertime passion. He became more serious about ice fishing about six years ago when the group trips began to take shape and he started fishing more

PHOTO BY BRYAN ZOLLMANAndy Uphus uses sonar equipment to track fish. He rarely fishes in fish houses and instead opts for “fast fishing” which requires drilling many holes and “hole hopping” to find where the fish are located.

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for panfish than walleye.“I realized you often have

to forgo the comfort of a heat-

ed fish house and continually be on the move to consistently catch fish,” he said.

Uphus generally starts fish-ing from ice up around Thanks-giving until ice out in late March or early April.

“As long as I am not work-ing and the weather is manage-able, I fish every weekend,’”he said.

He has a house on Lake Minnewaska, which he fishes often, and he likes to travel to a variety of lakes in Ottertail County. He’s also spent signif-icant time fishing Lake Osakis and some of the smaller local lakes.

“I also like to make a trip or two every year to the Glacial Lakes region of South Dakota, Devil’s Lake or northern Min-nesota. He is also an avid sum-mer fisherman and has made several trips to Alaska, where his parents lived for many years and three of his brothers still live. In the past 20 years he has been to Alaska 10 times.

“I mostly fish for salmon on one of the several rivers or tributaries in the area north of Anchorage,” he said. “I try to make it up there when the silver salmon are running.”

Last summer he tagged along with his brothers in a moose, caribou and bear hunt-ing trip.

“We spent six days in the bush and saw many caribou, several moose and a few bears, both black and grizzly,” he said.

He was with his brother, Rob, when Rob shot his biggest moose to date — with antlers nearly five feet wide.

“No matter if I am up there fishing or hunting I always seem to manage to bring home a cooler or two of fish or game,”

PHOTO BY BRYAN ZOLLMANAndy Uphus uses a lightweight gas auger with six-inch blades. He will drill many holes before dropping a line into the water.

PHOTO SUBMITTEDAndy Uphus prefers to fish for panfish and has hooked his share of nice-sized bluegill.

he said.But it’s fishing that he loves

most. His most memorable ice fishing trip came in mid-April of 2013.

“That was the winter that never seemed to end,” he re-called. “We fished well into spring when I usually would have been in my boat.”

He and his friends ventured out onto Lake Minnewaska to a spot where they had been catch-ing crappies. The temperature was only about 40 degrees but the sun was out and they all fished in their shirtsleeves. By lunchtime they had caught and

cleaned over 100 crappies. But some of them paid the price for it.

“We had a huge fish fry and noticed a lot of the guys were pretty red in the face,” Uphus said. “A few of us planned ahead and put sunscreen on, but most ended up with severe sun-burn. A few of the guys were so swollen that they called in sick for work on Monday.”

Each fishing outing is a new memory for Uphus, and a chance to do something he tru-ly loves. Something he hopes to continue to do for many years to come.


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do this together, because we both en-joy it.” Leon agreed. “She’s my right-hand man, my mainstay,” he said. A member of the National Guard, working at Camp Ripley, Sarah is a mechanic by trade and enjoys helping maintain her father’s sled. Every Friday night before a race, Sarah returns to Sauk Centre to help her father prepare for the Saturday race. This year, the Imdiekes rebuilt the sled – adding new suspension that allows the track to be lower. “That little change changes ev-erything and causes less resistance

IMDIEKES continued from front

and weight on the track,” Leon said. Sarah added, “We try to find ev-ery way to get as fast a speed as we can.” The day of the race begins early in the morning. When Leon and Sarah arrive at the race site, they spend time preparing the sled and conducting one last look over. Typically, there are 40-plus differ-ent classes that individuals can com-pete in that draw a couple hundred racers. On average, Leon competes against five other racers. The number of race participants varies depending on the class, location and weather. If conditions are not ideal, the

sleds will not run as fast. For exam-ple, warm weather causes the engines to run at a slower pace. Leon said that ideal conditions would warrant a track as smooth as glass and freezing cold temps. “So far, we aren’t very pleased with this winter,” Sarah said. “It’s been warm and we haven’t gotten to race as much.” As Sarah watched her father com-pete, she admitted that it is a bit of a nerve-racking experience waiting for Leon to cross the finish line and head down the return lane. “Depending on the conditions and the ice, you just don’t know what’s going to happen,” she said. “I’ve watched too many guys lose control or flip over. It’s crazy to think some-

PHOTO ANDREA BORGERDINGSarah and Leon Imdieke tweak the carburetor just before their first run at the Leaf Valley Speed Rally, Feb. 6 on Lake Miltona.

thing like that could easily happen to Dad.” While some classes topple 180 mph, Leon typically runs 94 to 95 mph. “One minute you’re saying, “Let’s go!” and it’s over in a flash,” Leon said. Prior to the first run, Leon will get the snowmobile warmed up. After the 1,000-foot racetrack, a 2,500-foot shutdown proceeds where racers are given time to safely slow down and not burn out their brakes trying to stop abruptly. When Leon is finished racing, he and Sarah will spend the rest of the day watching others race and compar-ing speeds with those they have be-come friends with.

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“But no one shares a lot of secrets about how they get to where they are,” Leon said with a laugh. Over the years, the Im-diekes have participated in countless races, typically 12 each season; but last year’s competition at Lake Miltona was one of the most memora-ble. The morning began with troubles as the Imdiekes con-tinued to play with the clutch-ing and rejetted the carbure-tors before entering the track. After much frustration and setback, the race ended on a high note. “That day we pulled off a second-place finish and weren’t far from first,” Sarah said. Together, the fa-ther-daughter team has ac-crued many trophies and plaques from their time spent on the straight-line tracks; more importantly these rac-es have resulted in memories that will never be measured by the speeds or the accolades on display in the shop at the Imdiekes’ Sauk Centre home. “We don’t take first place every time, or even place. We just really enjoy doing it and being together,” Leon said. Agreeing, Sarah said, “It’s our family time; we’re a racing family and always will be.”

thing like that could easily happen to Dad.” While some classes topple 180 mph, Leon typically runs 94 to 95 mph. “One minute you’re saying, “Let’s go!” and it’s over in a flash,” Leon said. Prior to the first run, Leon will get the snowmobile warmed up. After the 1,000-foot racetrack, a 2,500-foot shutdown proceeds where racers are given time to safely slow down and not burn out their brakes trying to stop abruptly. When Leon is finished racing, he and Sarah will spend the rest of the day watching others race and compar-ing speeds with those they have be-come friends with.

PHOTO ANDREA BORGERDINGLeon Imdieke takes off on his first speed run during the Leaf Valley Speed Rally, Feb. 6 on Lake Miltona. Imdieke typically reaches speeds up to 95 mph.


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AVON – Sitting in a chair finishing the binding on a quilt draped over her lap is a common occurrence for Jan Li-chy at her house nestled in the woods. “It (quilting) is what I love to do,” Lichy said. Four years ago, her love for quilt-ing turned into a small business called The Quilt Shack in the Woods just north of Avon. Lichy’s interest in quilting started 18 years ago when a friend of hers gave her a cast-off sewing machine. “I started making table toppers and other projects to see if I even liked sew-ing,” Lichy said. “Once I started, it was hard to stop.” Lichy started making mostly quilts and other small projects like hot pads, placemats, table toppers and mug rugs. “I do that a lot in my free time,” Li-chy said. “After work, I have that abil-ity to step back and put my head into sewing. It’s very therapeutic for me and allows me to get my head out of work.” As her interest in sewing grew, so did her collection of different threads and fabrics. “I fell in love with different fabric patterns, colors and textures,” Lichy said. “I am especially drawn to blues, and I love batik fabrics. Most of all, it has to speak to me, especially if I am

One-of-a-kind works of artLichy runs Quilt Shack in the Woods

By MISSY MUSSMANStaff Writer

PHOTO BY MISSY MUSSMANJan Lichy uses her longarm sewing machine to sew one of her pieces together with freehand designs that go with the pattern of the fabric on Feb. 2.

making a quilt for myself.” Besides making her own quilts, Li-chy started sewing quilts for different charities like the Quilts of Valor, which presents a quilt to military men and

women in honor of their service. “I really like this organization,” Lichy said. “I grew up around the mil-itary. My father was a career Air Force and my nephew is in the Army. It’s im-

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need, are other charities she participates in. “I love quilting for char-ity, especially if it’s a charity I believe in,” Lichy said. “It’s like giving a hug to people when they need it.” Seeing her quilts through the various charity events put Lichy on people’s radar. “I had people asking me to make them quilts or fin-ish some for them,” Lichy said. Eventually af-ter 14 years of quilting, Lichy made a large investment when purchasing a longarm sewing machine. “It was the price of a small car,” Lichy said. The longarm sewing ma-chine sews together the quilt top, the quilt batting (the stuff-ing in a quilt) and quilt backing into a finished quilt. The frame of the machine is 14 feet in length, has an industrial-length sewing machine head, a table with a layer of plastic under-neath and rollers with fabric layers and batting attached. “It saves a lot of time, but it isn’t easy to do straight lines with,” Lichy said. The reason it is hard to draw straight lines with the longarm sewing machine, is because Lichy has to move the machine instead of the fabric to make the designs. “It’s like taking a pencil

and trying to draw a perfectly straight line,” Lichy said. “It almost never happens.” Shortly after purchasing the expensive piece of equip-

ment four years ago, Lichy decided to do custom quilting work for people. “That’s how the Quilt Shack in the Woods was born,” Lichy said. “Doing custom work with the longarm was my niche.” Since she started doing custom quilting for people, her customers have brought her things in various stages of completion. Some have sent her the fin-ished top, backing and batting for her to put together, others have given her the fabric to use, and some have told her what they like in colors, fab-rics and patterns and had her make it from start to finish. “Sometimes they know what they want and other times they don’t,” Lichy said. Doing the custom work takes creativity, and Lichy opts to do everything freehand for

her customers. “Following a pattern doesn’t work for me,” she said. “I don’t mass produce or rep-licate what I already did. I just

follow what the fabric is telling me. It’s al-ways something no one else has.” Coming up with the designs is not terribly hard for Lichy. Most of the ideas she finds come from quilt tutori-als, quilting magazines, fabric shops, craft shows or classes with other quilters. “That’s where I get in-

spiration,” Lichy said. “But a lot of times, I will just play and come up with a pattern.” Currently, Lichy is work-ing on an oversized queen quilt for a friend of hers that lost his wife recently. “I had him send me clothes she wore and I kept the best part of the clothing to incorpo-rate in the quilt,” Lichy said. However, the different clothing did add a bit of a chal-lenge when putting it together. “Anything with curves and making lines match in a circu-lar design is challenging, and there were some of those on this quilt,” Lichy said. “Sewing those types of designs makes it difficult to get the fabric to lay flat and not pucker. I can’t just line it up and run it through the machine. I have to go slow.” The quilt is almost done, with the binding around the edges to finish.

“I’m doing that all by hand,” Lichy said. “It’s adding a nice finishing touch.” Although it was a fun proj-ect for her, it has also taken a minimum of 150 hours to com-plete it. “That’s the longest any quilt has taken me,” she said. Over the years, Lichy has finished over 1,000 pieces. “I hope to do many more,” Lichy said. With six years left before

Jan Lichy prepares her longarm sewing machine for one of her quilting projects on Feb. 2.

PHOTOS BY MISSY MUSSMANJan Lichy showcases one of her super hero quilts. Lichy makes a variety of quilts for adults, teenagers and children at the Quilt Shack in the Woods near Avon.

“I started making table toppers and other projects to see if I even liked sewing. Once I started, it was hard to stop.”

Jan Lichy

she retires, Lichy has already looked at her future plans for the Quilt Shack in the Woods. “I hope to have this sup-plement my retirement,” Lichy said. For Lichy, it is a dream job for retirement. “It’s hard work, and it’s not easy, but it’s relaxing and rejuvenating for me,” she said. “I enjoy making one-of-a-kind quilts for people. I love what I do.”

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SAUK CENTRE - Virgil Quade had been gone just a few weeks, and Frances wiped a tear away. Before long, though, smiles returned to her face as she thought back to the days when they met at a barn dance on the Ben Otte farm just outside of Sauk Centre. Virgil, 17, was playing in the band and Frances, 16, went to the dance with a friend, Jeanette Blaske. “I was staying the night at her house, and he walked us home,” said Frances. That night began a romance that lasted over 80 years. One might ex-pect they married very young, but their wedding didn’t take place until 12 years later. What happened? Well, they both had things to do. Virgil was farming with his parents near Padua, parents who were not yet ready, understand-

ably, to transition the farm to their son. Frances, having graduated from Sauk Centre High School in 1938, and with full support from Virgil, attend-ed St. Cloud State University in their teaching program. “He thought it was okay! He grad-uated from the eighth grade but never got to graduate from high school. He wished he could have gone on,” said Frances. Throughout their courtship, they went to dances nearly every weekend, at barns as was common, as well as at Diamond Point and the New Munich Ballroom. And unlike many, they both had access to a telephone. “We didn’t talk very long because there were too many rubbernecks,” said Frances, laughing, in reference to the old party line system. “He didn’t call too often.” In the meantime, Frances grad-uated from college on Nov. 29, 1940 and got her first teaching contract at a country school in District 94 near Pen-nock in Kandiyohi County. She still has a copy of that contract, where she earned $80 a month starting out, and ended up at $185 a month. She realiz-es how fortunate she was to be earning

such a good salary. “Kandiyohi was paying a lot more than Stearns County,” she said. “I don’t know why but they were.” Three years later she found herself teaching in Ly-man Prairie northwest of Pad-ua, closer to Virgil. She lived with Lawrence and Florentine Lahr, and walked back and forth to school. Frances has many fond memories of her years teach-ing. “I liked the children,” she said. She normally had 17-18 students. In the first six years she taught, she had all eight grades, but after that the sev-enth and eighth graders were bused to the school in Sauk Centre. One of her proudest moments came when one of her students, Gladys Loren-zen, became valedictorian in Sauk Centre. It’s said teachers remem-ber the really good students and the really not-so-good ones. Frances tells the story of her most difficult student. “Not in Lyman Prairie, but in Pennock, I had one boy who was so mischievous he had to go in the corner once in a while. I don’t know what ever happened to him, either,” she said with a chuckle. In the fall, Frances al-ways had to be on guard when Halloween came, when cer-

Above left: Virgil Quade and Frances Graber pause for a photo on Easter in 1943. Virgil often picked Frances up in the shared family car while they were dating. Above right: Frances Quade, in her home in Sauk Centre, shares a humorous story about her days teaching in the Lyman Prairie School District in the early 1940s.

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PHOTO SUBMITTEDFrances Quade taught in the Lyman Prairie District in the 1940s. Above, she is pictured with her students on “Picnic Day,” the last day of school in 1943.

such a good salary. “Kandiyohi was paying a lot more than Stearns County,” she said. “I don’t know why but they were.” Three years later she found herself teaching in Ly-man Prairie northwest of Pad-ua, closer to Virgil. She lived with Lawrence and Florentine Lahr, and walked back and forth to school. Frances has many fond memories of her years teach-ing. “I liked the children,” she said. She normally had 17-18 students. In the first six years she taught, she had all eight grades, but after that the sev-enth and eighth graders were bused to the school in Sauk Centre. One of her proudest moments came when one of her students, Gladys Loren-zen, became valedictorian in Sauk Centre. It’s said teachers remem-ber the really good students and the really not-so-good ones. Frances tells the story of her most difficult student. “Not in Lyman Prairie, but in Pennock, I had one boy who was so mischievous he had to go in the corner once in a while. I don’t know what ever happened to him, either,” she said with a chuckle. In the fall, Frances al-ways had to be on guard when Halloween came, when cer-

tain adults would go around wreaking havoc with the school. They would move the outhouse, and move every-thing around in the classroom, from desks to the globe. They also brought in a big stone and put it on her chair. “It took me half a day to get everything straightened out,” she said. The reason this could hap-pen in the first place is that nei-ther of the schools she taught at had locks on the doors. During the winter, the school in Lyman Prairie was always nice and warm because it had an oil burner, where many schools used coal or wood. It must have been nice to step into the warm school-house after walking to work. One winter day, things didn’t go very well on that walk. Being particularly icy, she fell and hurt her ankle. She slid along the rest of the way to school and then called Law-rence, who took her to the hos-pital in Sauk Centre. X-rays determined her ankle was bro-ken. Frances continued teach-ing with the help of crutches. The Lahrs took her to school until it was healed. When spring came, “bas-ket socials” highlighted her time teaching. In the early evening during the week, all the women brought decorated baskets or boxes with lunch in

them. One of the school board members would then auction them off, with the money, usually $5-6 each, being used to purchase supplies for the school. “Virgil always bought my basket,” said Frances. Virgil and Frances got married at the First Lutheran Church in Sauk Centre on Aug. 20, 1947, when their wedding reception was one of the first dances held at the Coliseum. A

year after their wedding, Fran-ces quit teaching to raise their three children, Gary, Judy and Mark. The two, along with his brother, Eugene, dairy farmed with their registered Holsteins until 1965, then raised Black Angus, also registered. In 2005, the couple moved into town, where they enjoyed life together until Virgil passed away on Jan. 11 of this year. Frances, who turned 97 last Saturday, is consoling

herself with fond memories of Virgil, from playing the drums, clarinet or accordion in differ-ent bands, to his support of her teaching career or outsmarting the “rubbernecks.” They had such a long and full life to-gether, spanning an incredible eight decades. But one of her favorite things to look back on is the many dances they at-tended. “We danced for over half a century,” she said.

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Kral finds music in the huntthe 1990s they were in every county in Minnesota. The ar-rival was greeted with mixed reactions. Some people liked the idea. Kral noted that in one part of southeastern Minneso-ta, they helped control the deer population. Most people found coy-ote to be either a nuisance or a threat. Kral, and those he hunts with, makes it a point to visit area farmers and get permis-sion to hunt on their lands well before they start their hunts. Coyote season is open year-round, but his group usually hunts for about three months starting in January. “We have respect for the pheasant hunters and bow hunters,” he said. “We hunt in a six- to eight-mile area around Osakis and visit with farmers in December. When we visit with them, the first thing they (farmers) say is their dogs are up all night barking because the coyotes are howling.” Beef raisers also had con-cerns because coyote can take a calf. They also take fawns. Kral noticed some oth-er changes after the coyote moved into his area. “A timber wolf and fox will live in the same area,” said Kral. “They don’t com-pete. When the coyote came in, they ran out the fox.” As the coyotes increased and fox decreased, Kral and

fellow foxhunters pursued a new game, but they had to

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By HERMAN LENSINGStaff writer

PHOTO BY HERMAN LENSINGJim Kral, of Osakis, and his three dogs hunt coyotes about three times a week from January to spring.


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$69.95• The coyote has the most abundant and widespread range of any large predator of North America.• The name “coyote” is a Spanish corruption of the Nahuatl (a native American nation in Mexico) “coyotl.” It is also called a brush wolf and prairie wolf, bark-ing dog, Spanish fox and American jackal. • While they look similar to wolves, coyotes are not a true wolf.• The population of coyotes in Minnesota is difficult to estimate. It is estimated that about 4,000 are shot or trapped annually.• The weights average between 18-44 pounds for a male and 15-to-40 pounds for a female. Northern coyotes tend to be larger than southern coyotes. The largest coyote ever was 77 pounds, found in Wyoming.• In the wild the coyotes live 10 to 14 years. In captivity they have lived for 20 years. • While known as part of the American prairies, the coyote has proven they can adapt to woods, swamps (they have proven to be good swimmers), deserts, mountains and in recent years urban areas.• Coyotes are found throughout all of North America from Panama to Alaska. • Their food source is pretty much whatever they can catch or find. Carrion, mice, snowshoe hares, and occasionally, domestic stock such as sheep and small calves and poultry are food sources. But they will eat fruits, vegetables and garbage.• Coyotes, after the horse, buffalo and rattlesnake, might well be the most iconic animal of the west. Their howling clearly is part of the traditions of nights in the west. The howling is a communication tool.• A Minnesota DNR study showed coyotes will eat porcupine. They flip the ani-mal and can then reach the throat. Many sustain injuries because of this. • Elimination of wolves, in some areas, has led to increases in coyote populations.• Drawings of coyotes are found in pre-Columbian Native American artwork. The earliest European reference is in 1651 in the Francisco Hernandez book, “Plants and Animals of New Spain.” The animal was first described in what is now the United States in 1750 in Illinois by a priest. In 1824 the word “coyote” was first used in English when William Bullock wrote of his travels to Mexico. The Lewis and Clark expedition (1804-06) recorded seeing them, but did not use the word “coyote.”• Coyotes have a place in Native American folklore. They are often depicted as clever, wise and quick-witted, or sometimes as a clown. One story credits coy-otes with bringing fire to people.• In the tall tales of the American West, American folklore hero Pecos Bill is raised by coyotes.

showed its face once.” The pact between the hunters and dogs is pretty simple. The dogs chase the coyote until it is cornered. The hunters then come in and take the coy-ote. Few of the dogs Kral hunts with will take on the coyote by themselves. He ran the Walker breed of hunting dogs for years and now runs the Triggs breed. “I found that Triggs have better voices and better noses. I was told they had a little more grit in them to grab a coyote and hold it. That’s not true,” Kral said. It didn’t really surprise him that Triggs are no more anxious to tackle a coyote than a Walker is. Both breeds are considered running breeds. “A running dog is bred to run until they drop,” he said. “They know noth-ing about fighting. Some have crossed them with a Plott. They are a scrapper

breed.” He is not sure he would want any one of his dogs to take on a coyote alone. “No running dog will kill one,” he said. “If you have a dog with a lit-tle grit and it takes on a coyote, it will lose. Coyotes live with their teeth and know how to use them.” Not all hunts are successful. But Kral really goes out to hear the music of the chase. One thing he likes about hunting hounds is that he can enjoy that music year round. In the summer, after the sun has set and his neighbors have gone to bed, Kral will sometimes take his dog out to a secluded area and let them out for a practice or training run. “I just sit out there listening to them chase a fox or coyote,” said Kral. “I like that sound.”

Coyote facts and triviaCompiled by Herman Lensing


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How long have you owned dogs? All my life.Can you describe your dogs? We have a 3-year-old fe-male St. Bernard, Bailey; and 5-year-old male black Lab/Shar-pei mix, Jake. Both are dogs from humane societies. Almost every dog we have gotten has been a rescue dog.Tell us what you like about your dogs? I work from home and they are my companions and let me know when someone comes in the driveway. How do you feed and care for your dogs? Regular vet checks and grooming. They get fed twice a day, and are house dogs.What activities do you enjoy with your dogs? They love going for truck rides. The living room is full of dog toys. They get a workout when ‘cousin’ Brute comes over to play. Brute is my son’s Great Dane mix dog.What’s the best dog you ever had? Explain: My first St. Bernard, Rex, had better manners. Bailey is very spoiled!Tell us your favorite dog story: Jake can go down the basement steps but Bailey doesn’t. Jake took a chew toy down and buried it under the guest bed pillow so Bai-ley wouldn’t get it...smart! Also, at the state fair last year Roman brought home a new collar and leash for Bailey which he tried on her right away. But he didn’t buy any-thing for Jake. Jake sat and waited forever for his. Dogs are sensitive.

A dog’s lifeQ&A

How long have you owned dogs? We have always had dogs on our farm and I have been here since 1953. Can you de-scribe your dog? Our dog, Gabby, is 9 years old. She is a yellow Lab. Tell us what you like about your dog? Our dog loves to be around people. Our children and grandchil-dren love her. She’s not a dog who jumps on people, she just

likes to be close to you at all times. How do you feed and care for your dogs? We get Exclusive dog food from the Country Store in Sauk Centre. We also keep up with her shots and other things through the Lake Country Vets in Albany. What activities do you enjoy with your dogs? Gabby loves to play with her ball and frisbee. It’s fun watching her go through the snow to catch the frisbee. She also loves rides on the gator and truck and loves to go along to pick up round bales with the flatbed. She is a great listener; she seems to know exactly what you are saying.What’s the best dog you ever had? Explain: We have had a lot of great dogs so it’s hard to pick our favorite dog but Gabby is on the top of the list. We also had some great cattle dogs. The one I remember most is a dog named Rex. He was part collie. Tell us your favorite dog story: I was in the calf barn when I looked out the window and saw Gabby running about 100 mph and a cat right behind chas-ing her; it looked really funny.

Dan MeyerSauk Centre

How long have you owned your dog? We got Tink as a puppy six years ago.Can you de-scribe your dog? Tink is a farm dog. She is a Chocolate Lab – German Shorthair cross.Tell us what you like about your dog? She is a great protector. She keeps an eye on the kids when they are out-side, especially

our youngest, Clara.How do you feed and care for your dogs? She gets dog food and table scraps. She also fends for herself with whatever she can find around the farm.What activities do you enjoy with your dog? She’s a great wrestler and snuggler. We love having her in the barn with us. She herds the cows out of the barn and helps get them in the stalls when they come back in. She plays fetch, swings with the kids and enjoys when any-one tries to tie her long ears in a bow. She also keeps Glen company when he’s working in the shop.What’s the best dog you ever had? Explain: Tink is the best dog we have had. She is helpful on the farm and is a great companion to the kids.Tell us your favorite dog story: My favorite story is from last summer when Clara was one-and-a-half years old. Tink and Clara would play in front of the barn during milking. When I peeked out to check on them, Clara was feeding Tink straw and small rocks. Clara would shove one in Tink’s mouth, and Tink would let her. Then Tink would turn away and spit it out. She would then turn back to Clara and let her do it again. Tink kept Clara enter-tained for most of milking with this game.

Glen and Becky Christen, with their children (from left) Noah, 8, Mitchell, 11, Olivia, 5, and Clara 2.5. Not pictured are Alissa, 15,

and Alexandra, 14. Sauk Centre

How long have you owned dogs? Pretty much my entire life. I made the mistake of not having a canine companion for almost 10 years after losing my beloved golden retriever, Tammy, in 1996. I didn’t have the heart to replace her, but that was a big mistake! Once Brandi came into my life I couldn’t imagine my life without her!Can you de-

scribe your dog? Brandi is an 11-year-old Goldendoodle. She is a playful 59 pounds. She is affectionate, obedient, lovable, intuitive, and intelligent, and she does everything she can to make us happy.Tell us what you like about your dog? Brandi is a dog with attitude! She waits for the mailman every day and loves to greet people at the door. She reminds me to laugh at the most stressful of times, and makes everyone around her smile. She worries about us all and gives me uncondi-tional love. She teaches me to appreciate the simple things. How do you feed and care for your dog? We feed her very few table scraps and she is fed a specialty dog food called Wilderness Blue. She also gets healthy treats.What activities do you enjoy with your dog? She comes to work with us at Carefree Travel and has office duties that include greeting customers, or fetching their tickets for them, and she doubles as our therapy dog in the office. She loves walks with “Grandma” and has a special frisbee we call her “ Flippy” that is her all-time favorite!What’s the best dog you ever had? Explain: Every dog is special, but Brandi has a piece of my heart. She is fierce-ly loyal, and so affectionate.Tell us your favorite dog story: Five years ago I tripped and fell while running down my spiral stairway! Brandi came running down the stairs. She laid down beside me and started whining. I don’t think she knew what to do for me. A minute later she quickly ran out of the room and re-turned with a pair of socks and laid them in front of me. It was the only thing she could think of to make things better.

Debbie StreeseSauk Centre

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A dog’s life

How long have you owned dogs? We have always had dogs on our farm and I have been here since 1953. Can you de-scribe your dog? Our dog, Gabby, is 9 years old. She is a yellow Lab. Tell us what you like about your dog? Our dog loves to be around people. Our children and grandchil-dren love her. She’s not a dog who jumps on people, she just

likes to be close to you at all times. How do you feed and care for your dogs? We get Exclusive dog food from the Country Store in Sauk Centre. We also keep up with her shots and other things through the Lake Country Vets in Albany. What activities do you enjoy with your dogs? Gabby loves to play with her ball and frisbee. It’s fun watching her go through the snow to catch the frisbee. She also loves rides on the gator and truck and loves to go along to pick up round bales with the flatbed. She is a great listener; she seems to know exactly what you are saying.What’s the best dog you ever had? Explain: We have had a lot of great dogs so it’s hard to pick our favorite dog but Gabby is on the top of the list. We also had some great cattle dogs. The one I remember most is a dog named Rex. He was part collie. Tell us your favorite dog story: I was in the calf barn when I looked out the window and saw Gabby running about 100 mph and a cat right behind chas-ing her; it looked really funny.

Cat lovers all know what amazing creatures their kitties are, but allow me to point out some of the truly unique aspects of Felis domesticus. Above all else, cats are predators. They are crafted to be hunting machines. Their nose has 200 million scent receptors to our 5 million. They have over 12 muscles that allow their ears to move in a plane of 180 degrees to catch the slightest sound. Their ears can perceive frequencies of sound from 20-25,000 vibrations per second. We can’t hear anything over 20,000 vibrations per second. Their tongue has bumps or papillae down the center which have a material called keratin in them. This is the same material in our fingernails. These papil-lae face backward acting as hooks to help

Those cool kitties

by Wendy Womack, DVM

hold prey more effectively. This is what makes the tongue rough and what also makes it serve as a pretty good comb for

grooming. Their thick foot pads allow them to move silently and are also highly sensitive to touch. That face full of whiskers is a sensory array for investigating the environment. The 24 whis-kers are arranged in four rows on each cheek and are buried 3 times deeper in the skin than normal hair. Each has a large bundle of nerves associated with it, so nev-

er cut them as this can be painful for the cat. Think of yourself walking through the dark. You hold your hands out in front of you to help you orient yourself. That is what whiskers do for cats. These whiskers are so sensitive they can pick up changes

in air currents and this, coupled with their superior nose, allows cats to quickly de-termine the source of a scent. They also allow a cat to decide if they can fit into a small space and are an early warning sys-tem for the eyes, telling them to blink if they feel a close object. Cats are a specific kind of predator – a crepuscular predator. That means they are most active from dusk until dawn when their prey is active. They are programmed to sleep about 12-16 hours a day in a light sleep so they can jump into action when needed. They only enter deep REM sleep for about 10-15 minutes at a time. The feline daily activity cycle is hunt- feast- groom- sleep – repeat. So if you have one of those cats that keep you up all night, you might be able to reprogram them a lit-tle by having a busy play session close to your bedtime then feed them so they will

be ready to groom and sleep. Luckily cats can learn to adapt to a more human sched-ule. Cats have many ways of commu-nicating their mood and state of mind. One of these is the position of their tail. A tail held upright or upright with a ques-tion mark curve is a friendly, relaxed cat looking for interaction. A tail held level or down may indicate concern or a focus on stalking. A tail held upright and quivering with the eyes closed indicates a cat about to spray urine, but a tail held upright and quivering with eyes open indicates a cat anticipating something pleasurable. Most people recognize that a tail lashing vio-lently side to side indicates irritation and possible imminent attack, especially if

WOMACKcontinued on page 17


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COLD SPRING – On a recent February morning in the countryside of rural Cold Spring, a forklift shift-ed crates from place to place in front of Peter Gillitzer’s home. Gillitzer, along with his business partners Aaron Klocker and Adam Theis, join a small crew against a backdrop of empty branches and a snow-clad landscape to turn colorful apples into something amazing. Gillitzer, Klocker and Theis, who have known each

other since middle school and grew up in the area, are the owners of Milk & Honey Ciders. The business start-ed in 2011 with an effort to make something of the vast rolling land sur-rounding Gillitzer’s home (nearly 200 acres of fam-ily-owned property). The three men have taken their professional backgrounds and brewed up an idea that serves their passion on tap. Gillitzer has an agri-culture background, with

Putting a passion on tap: Milk & Honey Ciders

By LIZ VOSStaff Writer

PHOTO BY LIZ VOSAdam Theis (from left), Aaron Klocker and Peter Gillitzer stand in the pressing and fermenting room at Milk & Honey Ciders. The three friends started the hard cider business in 2011.

degrees in plant science, and therefore manages the apple trees; Klocker is a pilot by trade and focuses on the busi-ness and engineering aspects, such as building the equip-ment used in the process; Theis is a brewer by trade. He went to brewing school in Germany and has knowledge in fermentation and process handling. “In college we started brewing some beer and doing some experimenting with different varieties,” Gillitzer explained. “After college we thought it would be pretty neat to stay in the beverage industry but to make some-thing that is more suited for the land that we have, which isn’t really good for crop farming.” Thus, the cider plan was born and the friends attend-ed their first nationwide cider conference to find out more from others. While hard ciders have taken off over the past couple of years, Gillitzer points out that the first con-ference included only about 50 cider makers. “It was cool. That was our first introduction to the industry and we learned a lot from these people,” he said. “Their whole mission was to get good apples and then don’t mess them up. Focus on the fruit and let that shine.” So they started at the root, literally, by planting trees on what Gillitzer describes as great orchard land. With many hillsides and slopes, the land stays well drained and lends itself to its recent purpose of creating local-ly-brewed hard cider through the 2,000 apple trees taking root on it. There are roughly 20-30 varieties of apples in the or-chard, all of which are intended for use in hard cider.

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paired with ears pinned back. “Bunting” is when your cat head butts you as he spreads facial scent chem-icals (pheromones) all over you. This is a social and affectionate gesture of trust and bonding as he includes you in the group scent of his world. Then there is the purr. The purr starts as a message from the brain to the voice box (larynx) muscles causing them to vi-brate during inhalation and exhalation. The purr is almost universally present in the happy cat, but it is also found in ner-vous or sick cats. Some behaviorists com-pare it to a human smile. We smile when we are happy but we also smile when we could use a friend or need help. Purring releases endorphins, natural pain relieving chemicals, in the cat. This may explain why they purr when in labor or when injured. The frequency at which they purr (25-150 Hz) also assists in heal-ing and increasing bone density. Purring helps newborn kittens find their mother because they are born with their eyes and ears sealed, but can feel the vibrations of a purr. Kittens actually start purring at 2 days of age themselves. Another in-teresting fact about purring is that large cats that can roar, like lions, cannot purr. Cats can only do one or the other due to a slight difference in the hyoid bone in their throat. Here are a few closing facts about our fascinating cats. About one third of cats do not have the ability to detect and re-act to catnip. Catnip is in the mint family. Cats that react to it experience pleasure and get very playful. The effect is short and causes no harm and is not addictive. Most cats have to reach the age of about 6-8 months before they can enjoy it. Finally, about that idea that cats al-ways land on their feet; cats do have a nat-ural righting response when falling. How-ever, if the distance they fall is too short, there is not time to reorient themselves. If the distance is too high, even if they land on their feet, they will still experience in-ternal injuries, broken bones, or possibly death. So, please don’t test this theory.

WOMACK continued from pg. 15

Putting a passion on tap: Milk & Honey Ciders

“It takes a lot of patience, but it is worth it,” Gillitzer said of the maturity of the orchard. “Some of these trees are from England and France; it can be 3-5 years before they are ready.” The apples are cold-stored until press-ing time, which takes place five times each year. At pressing time, the apples are double washed and ground into pomace, which is immediately pressed with a tra-ditional rack and cloth press. Each press-ing weekend yields 3,000 gallons of juice and while it is labor-intensive, the process produces a cleaner filtered juice while re-taining a high yield. Sugar levels are measured, along with acid concentration before fermentation begins. Milk & Honey Ciders believes in a cooler, gently-rolling fermentation, which protects the aromatics and other delicate esters of their apple varieties. In a matter of weeks, fermentation is com-plete and the cider is cooled, allowing the yeast to drop out. What is left is ready for cellaring, which takes a minimum of 4-6 months. The process is tedious, but the team agrees that starting with a quality apple

and taking good care of it from the start, just like they learned at their first cider conference, makes the product stand apart. “To make good cider, you need all sorts of unique apples that may not be good for fresh eating,” Gillitzer explained. “What we are looking for in a good cider apple is acid, aroma, tannins (which give the cider body) and sugar for alcohol con-tent.” A variety of cider styles can be cre-ated, depending on how the brew is aug-mented. “If you want a little more dry or tan-nic cider, you are going to use a lot of bittersweet or bitter sharp Crab apples that would be fermented all the way dry so there is no remaining sugar,” Gillitzer explained. “It could be made more tart by using more sharp fruit like Golden Russet or Northern Spy apples.” Right now, Milk & Honey Ciders is focused on three main styles, but their flagship cider is a semi-dry heirloom style, which incorporates heirloom and heritage apple varieties. “That one is not very tannic, but it is nicely balanced and has a little sweetness to it,” Gillitzer said. “We release it by year, so right now we are pressing what is

left on the tail end of the 2015 season.” There is plenty of sampling that takes place as the ciders mature and clear natu-rally without filtration. Once the team is satisfied, they blend it to create a balance and lightly carbonate it. Where to find Milk & Honey Ciders While the carefully-crafted hard ci-ders can be found in many Metro loca-tions such as the Happy Gnome and Ox Cart Ale House in St. Paul and the Co-Op Creamery in Minneapolis, there are op-tions closer to the source. The hard cider is available at the Veranda Lounge, The White Horse and Boulder Tap House, all in St. Cloud, as well as Anton’s in Waite Park. See a full list at www.milkandhon-eyciders.com. “We will start coming out in bottles this spring,” Gillitzer said of future pros-pects. “We’re trying to grow the brand.” As they grow their brand with as much care as they grow their apples, the three friends find passion in their cider ad-venture. “We have a lot of fun with this,” Gil-litzer said. “It has changed over time of course as our lives have changed, but it’s great!”

PHOTOS BY LIZ VOSCrewmembers fill the tradition rack and cloth press with freshly ground apple pomace before the juice is squeezed out. What remains after pressing is fed to local pigs, giving the resulting meat sweetness.

The cold stored apples come into the pressing room on a conveyor and dunk into a tub where they are double washed before being conveyed once again into a grinder.

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Cashew Chicken Salad2 boneless, skinless chicken breasts3 cups uncooked tri-color spiral rotini noodles5 green onions, chopped1/2 cup green pepper, chopped2 celery stalks, diced1 1/2 cups mayonnaise3/4 cup brown sugar, packed1 Tbsp. cider vinegar1 1/2 tsp. salt1 1/2 tsp. lemon juice1 1/2 cups salted cashews1/2 cup cherry craisins Grill or cook chicken breasts; let cool. Cook noodles according to package directions; drain and rinse with cool water. Cut chicken into small pieces. In a large bowl, mix chicken, pasta, onions, celery, green pepper and craisins. In a small bowl mix the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and gently stir together. Cover and refrigerate for at least 2 hours. Stir in cashews just

before serving. Makes 12 servings.

Ultimate Grasshopper Cookies1 box devil’s food cake mix2 eggs1/2 cup butter, melted 1 tsp. vanilla extract2 Tbsp. brown sugar Preheat oven to 350 degrees and line cookie sheets with parchment paper. Combine cake mix, eggs, butter (let butter cool so it doesn’t cook the eggs), vanilla and sugar. The batter will be stiff. Make dough balls a little bigger than a tablespoon and place on cookie sheets. Bake for 7-9 minutes and let cool on cooling racks.Mint Frosting:3/4 cup butter, softened1 1/2 tsp. peppermint extract2-3 cups powdered sugarMilk if neededGreen food coloring Beat butter for 2 minutes. Add peppermint extract and slow-ly add powdered sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green dye if desired.Chocolate Glaze:1 1/2 cups chocolate chips or chocolate melts4 Tbsp. butterAndes Mints, roughly chopped Melt chocolate chips and butter together in a microwave-proof bowl. Zap for about 30 seconds, then stir, then microwave in 10-second increments and stir until smooth. To assemble, pipe on frosting, smooth over with a knife, spoon on glaze and top with peppermint candies.


Chicken Divan2 10-ounce packages frozen broccoli4-5 cooked chicken breasts, cubed (enough to cover 9x13 pan)2 cans cream of chicken soup1/3 cup milk1 1/2 cups shredded cheddar cheese1 envelope original Shake ‘N Bake Cook broccoli according to package directions, drain and ar-range on the bottom of 9x13 glass cake pan. Place chicken on top of broccoli. Blend soup and milk and spread over chicken. Sprinkle with cheese and then sprinkle the Shake ‘N Bake over the cheese. Cover with tin foil and bake for 20-30 minutes at 350 degrees until the cheese is melted and coating is brown.

Potato Cabbage Skillet Dinner8-10 slices bacon1 package Simple Potato Southwest Style Hashbrowns1/2 head of cabbage cut into 1” pieces1 cup medium red onion2 cups finely shredded 4 cheese Mexican cheese In 12 inch skillet, cook bacon over medium heat until crisp. Re-move bacon, cool and tear into small pieces. Set bacon aside; reserve 1 tablespoon of bacon drippings and discard the rest. With the table-spoon of bacon grease in the pan, add potatoes, cabbage and onion. Cook over medium heat, stirring occasionally until potatoes are brown and cabbage is tender. Stir in bacon, season with salt and pepper. Sprinkle with cheese. Remove from heat and let stand until cheese is melted.

Spinach Artichoke Dip8 ounces softened cream cheese1/2 cup mayonnaise1 cup Parmesan cheese1 clove garlic, minced 1 14-ounce can artichokes, chopped1 box frozen spinach, thawed, drained and dried Mix first four ingredients together and then add artichokes and spinach. After mixing all together with the cheese mixture, spread in a square cake pan and bake at 350 degrees until cheese is melted and it starts to brown.

• Industry leading lifetime bin roof warranty• 20”x20” prepared roof vents - the largest in the industry• Roof withstands winds up to 90 mph and ground snow loads of 40 lbs. per sq. ft.• 66” doors• Herculock oors are 12% heavier and stronger than other perforated oors • Unloading speeds up to 6,000 bu. per hour without damaging kernels• Grade 50 steel with a tensile strength up to 65,000 psi.

Superior by Choice

320-267-052212433 West Cemetery Rd. SE

Osakis, MN 56360 Justin T. Moore, Owner | [email protected] | Grain Drying | Grain StorageIrrigation | Grain Drying | Grain Storage

YOU HAVE GRAINWE HAVE STORAGE

We can help make your farm purchase, expansion or

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Sauk Centre • 320.352.5211Long Prairie • 320.732.2133

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Whether it’s an operating line of credit to a livestock, equipment or farm expansion,

our expert lenders are ready to help. Since 1958Building Relationships

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Centra Sota - Little Falls, MN | 320-632-3631 • Centra Sota - St. Martin, MN | 320-548-3245Centra Sota - Upsala, MN | 320-573-2186

Centra Sota Feed & Grain - Albany, MN | 320-845-4086

3/4 Miles West of the Downtown Stoplights on Sinclair Lewis Ave.

in Sauk Centre, MN

320-351-2227

Double Bowl Electric Waterer9.2 Gallons • 500 Watts

$495.00

Single Bowl Electric Waterer4.8 Gallons • 250 Watts

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Mon.-Fri. 8-6 Sat. 8-4Hwy. 23 Richmond • (320) 597-5975

• Live Bait • Tackle • Accessories• Much More!

For more information please visitwww.channelmarineandsports.com

Annual In-HouseBOAT SHOW

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Register to Win Door Prizes!!

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~ G3 & Montego Bay Factory Repsand many other special guests!

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