Page 31 - Scene Magazine 45-10 October 2020
P. 31

                                    Fun With
Food
BY JOANNA STELLOH PHELPS
   QUALITY SERVICE FOR OVER 60 YEARS
                     FAST EXPERT INSTALLATION FREE ESTIMATES RESIDENTIAL & COMMERCIAL Located in Urbandale
at 1338 W. Michigan, Battle Creek, MI Hours: Tue-Fri 8:30am-5:30pm /
Mon 8:30am-7:00pm
Sat 9:00am-1:00pm
EQUAL OPPORTUNITY EMPLOYER
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 Turkey Vegetable Soup
 appropriate. You can substitute cooked chicken or ham for the turkey. Divide leftovers into single or double servings, label with name and date, and freeze for another day.
flavor, add 1 tablespoon ‘Better Than
Bouillon’)
• 1 can (14.5 oz) of Italian seasoned
There is no better day to make a pot of soup than a chilly fall day. This recipe uses some
of the delicious bounty of the
fall harvest, so it makes it especially
   Turkey Vegetable Soup
Ingredients:
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 ribs celery, chopped
• 3 carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 1⁄4 cup flour (or Wondra)
• 4 cups chicken broth (and to boost
BetterJobs CleanWater EqualEducation Affordable Healthcare Trusted Leadership
JIMHAADSMA.COM
 diced tomatoes
• One 9-ounce package frozen
green beans
• One 9-ounce package frozen cubed
 VOTE
KIMBERLY HINKLEY NOV. 3RD
HER EXPERIENCE WILL ENSURE:
• Safe and secure elections
• Ongoing imaging of all records
• Exceptional customer service
EXPERIENCE MATTERS!
KEEP
OUR Clerk Register
Kimberly Hinkley has worked in the Clerk and Register of Deeds office for eight years.
She has also served for 15 years as the Eckford Township Clerk. A dedicated, knowledgeable and experienced candidate to effectively lead.
Hinkley4CountyClerk@gmail.com
Facebook @ Kimberly Hinkley for Clerk Register
           ENDORSED BY: Retired Clerk & Register of Deeds, Anne Norlander The Calhoun County Farm Bureau • Right to Life Michigan-PAC
Paid For By the CTE K.Hinkley Clerk Register 6612 23 Mile Rd. Homer MI 49245
butternut squash
• One half 16-ounce package
frozen corn
• 3 cups cooked turkey
(or chicken or ham)
• 3 bay leaves
• 1 teaspoon each onion & garlic powder • 1 tablespoon Italian seasoning
• 1 tablespoon dried parsley
• Salt and pepper to taste
Instructions: In large stockpot, melt butter and oil together. Add onion, celery, carrots, and parsnips and sauté for about 5 minutes. Sprinkle flour over top and cook anther 3 minutes, then stir in broth. Add remaining ingredients, bring to a boil, reduce to a simmer and cook over low for 20 minutes or until all vegetables are tender. Taste and adjust seasonings. Serve with crusty bread or biscuits.
PAID FOR BY COMMITTEE TO ELECT JIM HAADSMA 146 S. LINCOLN BLVD., BATTLE CREEK, MI 49015
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