THAN K YOU

Thank you for sponsoring the 4th place market goat show at the Clark County Prospect Show.

~ Gabe Miller * * *

Thank you S.D. Farmers Union for supporting the Clark County Livestock show last weekend. We really appreciate businesses like yours that support youth livestock shows in the state of South Dakota. We had a great time at this year’s goat show and can’t wait to come back next year.

~ Thanks again, Harper Johnson * * *

Thank you for sponsoring the Heartland 4-H Rodeo.

~ Avery Stevens * * *

Thank you for sponsoring the Heartland 4-H Rodeo.

~ Tia Esser * * *

Thank you for sponsoring the Heartland 4-H Rodeo. I love the buckle from all around the world.

~ Ramsey Rouberg * * *

Thank you for sponsoring the junior girls all

1/8 tsp. salt

1 c. all-purpose flour

6 eggs, lightly beaten

Preheat oven to 350 degrees F. Melt butter in a medium baking dish. In a medium bowl, mix flour, milk, eggs, and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the oven for 30-40 minutes, until golden brown. Serve with fresh homemade raspberry sauce.

RASPBERRY SAUCE:

1 pint fresh raspberries

2 T. orange juice

1 c. cold water

¼ c. white sugar

2 T. cornstarch around for the first-go! I really appreciate it. I had a really good day and weekend. It takes a lot of help and volunteers to be able to put these on. Thanks again,

~ Charlie Braun

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Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a hand-held immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to 2 weeks.

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