SUMMER SIZZLER 2018
The Shoppers
Weekly www.theshoppersweekly.com
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
T
his summer, I’ve spent a lot of time reminiscing. This year is a special year for us at the newspapers. The Shoppers Weekly is celebrating its 30th anniversary come September. We are also celebrating our production manager, Scott Pinkowski’s 20th anniversary, and the Summer Sizzler is over 10 years old!
A year full of celebrations and wonderful memories. As I’ve said before, making memories is what life is all about. It seems that when we publish this magazine it’s my time to reflect and share with you, the readers. In this special year we hope you enjoy the 2018 Summer Sizzler featuring many of our favorite recipes and articles from the past.
Here’s to the next 30 years! Sincerely, Cathy Stuehmeier Editor
Enjoy the 2018 Summer Sizzler.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
BLUFF EQUIPMENT, INC
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June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Dog Day Tips
W
hile you’re enjoying the great outdoors this summer, use your sunblock. But don’t forget that dogs need sunblock too! If your dog is white or light in color, apply sunblock to ear tips and nose to prevent sunburn. No dog should be left out in the sun, no matter what their color is. But white or light color dogs are more prone to sunburn. Ask your vet for the best sunblock for your pet. Avoid walking your dog in the heat of the day and on hot pavement as this can burn their paws and heat stroke can happen quickly in the heat of the day. Dogs or cats can not cool themselves by sweating like humans do, and heatstroke can happen to pets more quickly because of this. Always provide plenty of shade and water.
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Sophisticated summer entertaining Summer Is Here! From holiday celebrations to road trips, family vacations to block parties, it’s the time of year for cookouts. Make all of your summer cuisine extraordinary no matter what the occasion with these five simple tips: Kick seasoning up a notch Spice up your main dish and sides by adding bold flavors through marinades and dips. Pair grilled shrimp with a homemade barbecue sauce or create a delicious horseradish sour cream for seasoned waffle fries. Create cutting-edge comfort food When menu planning for summer get-togethers, add a twist to a classic recipe. It doesn’t have to be a large departure from a family favorite; try swapping out a regular hamburger bun with artisanal bread or include sweet potato fries as a side dish rather than traditional french fries. Add some color to your meal — Never underestimate the importance of an aesthetically pleasing meal. For an easy summertime side, try a delicious combination of roasted red potatoes, baby portabella
mushrooms, whole green beans and onions bathed in thyme-infused 100 percent olive oil. This tasty side can be made on the stovetop in less than 12 minutes. Incorporate the flavors of the season into your cocktails Use seasonally fresh fruits and vegetables as more than a garnish to create memorable cocktails. Start with your spirit of choice and try the following refreshing flavor combinations: basil and grapefruit, apple and sage or rosemary and lime. Fill the grill Simplify cooking and clean-up by doing as much cooking as possible in your outdoor kitchen. Sides such as waffle fries or panko breaded onion rings make summer entertaining a breeze when prepared on the grill and are delectable complements to a variety of grill-friendly fare, from steaks and sweet corn to barbecue chicken and asparagus (and beyond). To prepare, simply create a foil grilling tray using two pieces of aluminum foil by crumpling the top piece, creating an edge around the bottom smooth piece to make a tray, and grilling on medium for about 20 minutes.
Grilled Shrimp with Homemade Barbecue Sauce
barbecue sauce and grill for 3 to 4 minutes on each side. Brush with more sauce just before serving.
Cook Time: 40 minutes Yield: 4 servings
Homemade Barbecue Sauce: Wrap bacon slice around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons oil in large saucepan over medium heat. Add bacon-wrapped thyme and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add remaining ingredients, give sauce a stir and turn heat down to low. Cook for 20 minutes to meld flavors. Once sauce is done cooking, remove thyme bundle and discard. Take about 1 1/2 cups of sauce and reserve for serving alongside shrimp. Pair with sweet potato puffs or try grilling waffle cut sweet potato seasoned fries.
Grilled Shrimp: 16 large jumbo shrimp 1/2 cup olive oil Kosher salt Fresh ground pepper Homemade Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika (or smoked paprika if available) Shrimp: Use a pair of scissors or paring knife to slit backs of shrimp and remove the vein. Combine shrimp and olive oil in bowl and toss evenly to coat. Cover and keep refrigerated until ready to grill. Prepare homemade barbecue sauce. Prior to heating, spray grates of large outdoor grill using PAM® Grilling, specially formulated for no-stick performance at higher temperatures. Next, heat grill to medium-hot. Season shrimp with salt and pepper and place on grill. Baste with homemade
Grilling Directions for Waffle Fries: Preheat gas grill to medium (400-450°F.). Next, create a foil grilling tray using two sheets of heavy duty aluminum foil — crumple one sheet of foil and place on top of second piece of smooth foil, folding up edges of bottom smooth piece to create a tray. Arrange waffle fries in single layer on grilling tray, place on grill and close lid. Cook to desired color and texture, turning once or twice during cook time, approximately 20 to 25 minutes. (BPT)
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
The Fourth of July has been a federal holiday since 1941. Though that may seem like a long time for the country to wait to celebrate the independence it declared in 1776, the tradition of the Fourth of July, often referred to as Independence Day, dates back to the dawn of the American Revolution and the adoption of the Declaration of Independence on July 4, 1776. Since then, July 4th has been recognized as the dawn of American independence, and celebrations that included fireworks and parades can be traced back to the 18th century. On July 4, 1777, the city of Philadelphia, which would become the first capital of the United States
of America, held the first annual commemoration of American independence, and exactly one year later George Washington ordered that all of his soldiers be offered double rations of rum to commemorate the anniversary. In 1781, Massachusetts was the first state to make July 4th an official state holiday, and the day was actually declared a federal holiday by the U.S. Congress in 1870. However, that declaration did not grant a paid holiday to federal employees. That benefit came in 1941, which is why that year is now recognized as the first year when the Fourth of July officially became a federal holiday.
The Shoppers
Weekly
SUMMER SIZZLER June 20, 2018
An Annual Publication
The Shopper’s Weekly Inc. Located at 301 E. Broadway, P.O. Box 1223, Centralia Illinois 62801 Telephone (618)533-7283 • Fax (618)533-7284 email: info@theshoppersweekly.com • ads@theshoppersweekly.com website: theshoppersweekly.com Copyright ©2018 • All Rights Reserved.
Publisher / Editor: Cathy Stuehmeier General Manager: John Stuehmeier Production Manager: T. Scott Pinkowski Production / Web Staff: Cindy Goodnight, DeLorean Coleman
Advertising: John Stuehmeier Cathy Stuehmeier Peggy Johnson Bud Davis Jeanie Beal Office Staff: Linda Weible Bookkeeper: Michelle Prosser
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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SUMMER TIME IS FULL OF CUTS, BUMPS, BRUISES & BITES We are dedicated to providing care for acute and primary health needs.
Salem Rural Health Care Clinic We welcome our new nurse practitioners
Cathy Durbin,
FNP
Kelsy Wasmuth,
Walk-Ins 9:00am - 6:30pm 7 Days a week or call ahead 618-548-9502
FNP
We accept most insurance plans including Illinois Health Connect, Illinois Public Aid and Medicare.
Enter through main front lobby of hospital for easy access
SALEM Township HOSPITAL
1321 W. Whittaker Salem, IL 62881
618-548-3194 www.sthcares.org
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Orange Mint Tea This is a great, relaxing tea recipe with orange juice, fresh brewed green tea, mint leaves and a splash of lemon juice
2 cups cool, clean water 2 tea bags, green tea 3 tablespoons fresh mint leaves 2 tablespoons sugar 4 cups orange juice 2 tablespoons fresh lemon juice
Directions: In a gallon size freezer bag add all ingredients and mix thoroughly. Place in refrigerator for at least four hours. Occasionally turn bag to well coat meat. Remove meat from fridge and alternate meat and veggies in any way you like on the metal skewers. Cooking Directions: Place your kabobs directly onto wood fire pellet grill/ smoker at (180°) and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. We used mesquite pellets for our skewers.
Prep Time: 10 mi at least 4 hours nutes plus to marinate Cook Time: 30 minutes at 350 Ingredients:
2 ½ lbs. sirloin we 2 cups Korean sty ll trimmed and cut into 2” cub es 1 cup Country Bo le BBQ sauce ¼ cup dried minceb’s All Purpose Sauce d ga ¼ cup dried mince rlic 1 yellow squash d onion 1 green squash, , cut into chunks 1 onion, cut into cut into chunks Yellow and red cheeight wedges Metal skewers rry tomatoes
After 30 minutes, increase the heat to 350° and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 25 minutes. The meat was rare and the veggies tender crisp. When the meat reaches an internal temp around 130 degrees pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 degrees and overdone 160 degrees.
Check out our website at www.countrybobs.com for our delicious recipes.
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In a large saucepan or teapot, bring water to a near boil (190º F); remove from heat. Add tea bags, mint leaves and sugar; let stand 3-4 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. Chill thoroughly before serving. Makes 4 to 6 servings.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Summer Sizzler • The Shoppers Weekly
Recipe
Spinach & Cheese Dip
This cheesy twist on a classic dip comes together quickly to please a crowd. Prep: 10 min. | Total: 1 hr 10 min (incl. refrigerating)
1 1/2 1/3 1 1 1/2
June 20, 2018
pkg. [8 oz.] cream cheese, softened cup mayonnaise cup sliced green onions pkg. [10 oz.] frozen chopped spinach, thawed, well drained cup Italian style cheese crumbles cup chopped roasted red peppers
BEAT cream cheese, mayo and half the onions in medium bowl with electric mixer on medium speed until well blended. Add spinach; mix until just blended REFRIGERATE at least 1 hour. Sprinkle remaining onions before serving. Makes 3 cups or 24 servings, 2 tbsp. Each.
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June 20, 2018
Summer Sizzler • The Shoppers Weekly
“Margarita” Dip
13
Recipe This cool and creamy dip is a refreshing treat for a hot summer day. Serve it with fresh or grilled fruit. Prep: 10 min. | Total: 1 hr 10 min (incl. refrigerating)
1 1/4 2 1/2
pkg. [8 oz.] cream cheese, softened cup frozen limeade concentrate, partially thawed Tbsp. orange juice cup thawed whipped cream topping
BEAT cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. REFRIGERATE at least 1 hour. SERVE with cut-up fresh fruit and vanilla wafers. Makes 13/4 cups or 14 servings, 2 Tbsp. each. JAZZ IT UP: Serve in a wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
burger personalities Bronco Burger
What You Need 1 lb. lean ground beef ½ cup barbecue sauce 1 large sheet heavy-duty aluminum foil (20x12 inch) 1 red pepper, cut into strips 1 green pepper, cut into strips 1 small onion, sliced 4 kaiser rolls, split
Smokehouse Burger
Make It Mix 1 lb. lean ground beef with 2 Tbsp. barbecue sauce; shape into 4 patties. Place on medium heat on barbecue. Grill 8 to 10 min. or until cooked through, turning once and brushing with additional 2 Tbsp. barbecue sauce. Place 1 sliced red pepper, green pepper and onion on center of large sheet heavy-duty aluminum foil. Top with 1/4 cup barbecue sauce. Bring up foil sides. Double fold top and ends to form packet. Grill along with burgers 10 to 12 min.
What You Need 1 lb. extra-lean ground beef 1 egg ¼ cup plus 2 Tbsp BBQ sauce, divided 1 red pepper, cut into ½-inch-wide strips 4 onion slices, ½ inch thick 4 cheese slices 4 hamburger buns ¼ cup mayonnaise spread 4 lettuce leaves Make It Heat barbecue to medium-high heat. Mix meat, egg and 2 Tbsp. barbecue sauce; shape into 4 patties. Grill patties, peppers and onions 5 min. on each side or until burgers are done (160ºF) and vegetables are softened and lightly charred, brushing burgers and vegetables occasionally with remaining barbecue sauce. Top burgers with cheese; grill 1 to 2 min. or until melted. Meanwhile, place buns, cut-sides down, on barbecue; grill until toasted. Spread buns with mayonnaise; fill with lettuce, burgers and vegetables.
Fill split kaiser rolls with burgers; top with barbecued vegetables.
Super-Hero Burger
What You Need 1 lb. extra-lean ground beef 1 red onion, cut into 4 slices ¼ cup zesty Italian dressing, divided ¼ cup BBQ Sauce 4 cheese slices 4 hamburger buns 4 lettuce leaves 1 tomato, cut into 4 slices Make It Heat barbecue to medium-high heat. Shape meat into 4 patties. Brush onion slices with 2 Tbsp. dressing. Grill patties and onions 5 min. on each side or until burgers are done (160°F) and onions are crisp-tender, brushing onions occasionally with remaining dressing and brushing burgers with barbecue sauce. Top each burger with cheese; grill 1 to 2 min. or until cheese begins to melt. Meanwhile, place buns, cut-sides down, on barbecue. Grill until toasted. Fill buns with lettuce, tomatoes, cheeseburgers and onions.
KICK OFF YOUR SUMMER!
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Register your child in one or several of these educational and entertaining programs through Kaskaskia Collegeʼs Kids in College at Kaskaskia program
• All About Bugs and Bees • Kids in the Kitchen • Math for Kids • Pre-Algebra • Scrapbooking • Typing • Digital Electronics • Illinois Wild Animals • Karate for Kids • All About Birds
• Beginning Sign Language • Digital Photography • Beginning Guitar for Kids • Arts and Crafts • All About Bugs and Bees • Balloon Art • Gardening for Kids • Pet Care • Fire and Emergency Safety • Drawing • Music Fun • Beading and Bling • Tye Dye • Cake Decorating • Illinois Water Creatures • Golf for Kids
• Painting for Kids • Ocean Life • Fun Spanish for Kids • Sketching and Drawing • Beginning Quilting • Watercolor Painting for Kids • Garbage Pail Science • Adult and Child Crochet • 2-D Art • Robotics for Kids • Card Making • Yoga for Kids • Learning About Ocean Life • Learning About Dinosaurs • Sign Language for Kids • Storytelling & Puppet Making
KCʼs KICK program is designed to offer a wide spectrum of courses to encourage students to develop and apply critical and creative thinking skills to areas of study in which they have an interest.
Email kick@kaskaskia.edu or call 618-545-3255 to have a complete KICK schedule sent to you!
www.kaskaskia.edu
Kaskaskia College is an Academic Quality Improvement Program (AQIP) participating institution of the Higher Learning Commission
27210 College Rd., Centralia, IL 62801 • 1-800-642-0859 • 618-545-3255
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Water Safety Tips
Pool and beach fun starts with a clean, safe place to swim. Check the following points: • The area is supervised by a lifeguard(s). • Emergency communications and safety equipment are available. • The water is clean and safe. • The depth of the water is marked. • The facility is clean and well-maintained • Life lines separate the shallow from the • No electrical equipment or power lines deep water. are in the area. Make sure you supervise your kids and that they understand the rules at every water facility you visit.
Water safety in your own backyard.
• Use of the pool should always be supervised by an adult who knows how to swim and knows pool rules and emergency procedures. • The area should have a secure fence surrounding the pool with childproof locks to guard against unsupervised swimming. • Establish pool rules and post them near the pool. No running or horseplay. Use only unbreakable containers in the pool area. • Be prepared for emergencies. Have a long pole, a ring buoy and a first aid kit close at hand. Get training in lifesaving, first aid and CPR.
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June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Homemade Vanilla Ice Cream When the French novelist Stendhal first tasted ice cream, he declared, “What a pity this isn’t a sin!” You may judge for yourself.
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3 ¾ 6 2
cups half-and-half cup sugar egg yolks teaspoons vanilla extract
In a heavy saucepan, bring the half-and-half just to the simmering point over medium heat. In a heatproof bowl, whisk together the sugar and egg yolks until well blended. Gradually pour the hot half-and-half into the egg mixture, whisking continually. Return mixture to saucepan and cook over medium-low heat, stirring with a wooden spoon, until the custard is thick enough to coat a spoon, about 5 minutes. Pour the custard through a strainer into a clean bowl and refrigerate until cold. Transfer the custard to an ice cream freezer and follow manufacturer’s instructions for freezing. If possible, let stand 2 or 3 hours before serving. Makes about 5 cups.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Summer Sizzler • The Shoppers Weekly
Wave Your Flag Cheesecake
June 20, 2018 Prep: 20 minutes plus refrigerating 1 qt. strawberries, divided 1-1/2 cups boiling water 2 pkg. (4-serving size each) Strawberry flavored gelatin 1 cup cold water plus ice cubes 1 pkg. (12 oz.) pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 2 pkg. (8 oz.) cream cheese, softened 1/4 cup sugar 1 tub (8 oz.) whipped topping, thawed SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites). MEANWHILE, line bottom of 13 x 9-inch dish with the cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set. BEAT cream cheese and sugar until smooth; stir in whipped topping. Spread mixture over gelatin. Arrange berries to create your flag. Makes 20 servings.
ZT ELITE
4 Quick Grilling Tips 1. When grilling, lay food on the grate in orderly lines, moving from left to right. Or for quick-cooking items, such as shrimp and scallops, arrange in a circle going clockwise. This will help you keep track of which foods hit the flames first as well as allow you to group raw items away from cooked ones.
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2. On a kettle grill, bank coals in its center. Sear food in the middle, where heat is highest, then move it to the outer edges of the grill to perfectly cook without burning. On a gas grill, leave one burner on high, another on medium. 3. Whether you grill over gas or charcoal, use hardwood logs, chunks, briquettes, or chips to impart a smoky flavor to foods. Different wood varieties add subtle nuances; try applewood for sweetness, mesquite for tang, or hickory for a baconlike taste. 4. Prevent food from sticking by brushing the grill grate with oil. Grab a small wad of paper towels with tongs, then dip in a bowl of canola or vegetable oil and rub lightly to evenly coat the grate.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Summer Smoothies Strawberry, Pear, Banana Smoothie
1 pint strawberries (hulled) 1/2 pear (seeded) 1 banana 1/2 cup of skim milk Ice
for the blender
1 2 3 Wash, cut and core fruit.
Place fruit and liquid ingredients in blender. Turn dial to high. Add ice, if desired.
Drink immediately.
Cantaloupe Smoothie
1/2 cantaloupe (remove rind) 1/4 to 1/2 cup of orange juice Ice
Apple, Grape, Lemon Smoothie
1 apple (cored and seeded) 1 medium bunch of grapes Juice from 1 lemon wedge 1/4 to 1/2 cup of orange juice
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June 20, 2018
Summer Sizzler • The Shoppers Weekly
29th Annual A
23
Centralia
BALLOON FEST August 17-18-19, 2018
Neptuno Jake Hoult Friday - Main Stage
Claw’D Lindy
Walkin’ With CASH Saturday - Main Stage
335 Hot Air Balloons 2 Balloon Glows 4 Balloon Races Children’s Activity Area Ch Cardboard Boat Race Ca
Fireworks | Car Shows | Craft Fair Firewo
We strongly recommend arrival at the park 30 minutes to 1 hour prior to published times. Balloons may not be present all day. The optimum flying times are dawn and dusk. All times and events are subject to change. Adverse weather may prevent the balloons from flying.
For Information: Greater Centralia Chamber of Commerce 618.532.6789 • Toll Free: 888.533.2600 • www.balloon-fest.com
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Summer Sizzler • The Shoppers Weekly
Create A Beautiful & Functional
June 20, 2018
Outdoor Room
As the weather warms and the days grow longer, who doesn't happily anticipate opening windows and doors to let the fresh air in? And once we think about bringing the outdoors in, our imagination naturally goes the other way as well — bringing the indoors out. It seems that our love affair with backyard entertaining heats up around this time every year.
1. START WITH THE BASICS.
The hot trend right now is to make your outdoor space as put together as your indoor living spaces. Whether it's upholstered cushions, a fast-drying sling chair, items made from resin, aluminum or steel, there is something available to suit every taste and every budget. And with the coordinated sets that are readily available, one doesn't have to be an interior designer to put together a beautifully designed space.
2. FOLLOW THE SAME DESIGN RULES YOU USE IN YOUR HOME.
Look for big items (such as sofa and chairs) in a neutral palette and add a pop of color with accessories. For example, cushions can provide a welcome splash of color, as well as make the space more comfortable and inviting. Just as it is in indoor spaces, lighting your outdoor space is key: Add a lighted chandelier or string a few party lights to illuminate the area. An outdoor fire pit can provide heating and light at the same time; it's a perfect addition for when the evenings are still cool.
3. CONSIDER HOW THE SPACE WILL BE USED.
If your entertaining will be primarily adult-centric dinners and gatherings, you can decorate your space in a more polished way. If, however, your shindigs will be kid-friendly family affairs, a more rugged, irreverent vibe (with all unbreakable accessories) may be the way to go. For music, find one of the many portable iPod speakers on the market — these can be whimsical and fun or smart and chic, whichever matches the tone you've set in your space.
4. DON'T BE AFRAID TO USE DESIGN IN YOUR LANDSCAPING.
For an outdoor space, landscaping is a fantastic way to expand your color palette. Perennial flowers and shrubs cost more in the short term, but will last for years. Maximize annuals, as well; they are a great way to add a splash (or two) of color. You can choose interesting planters, such as copper pots or eco-planters, or decorative plant stands to create a focal point. Remember, you already have beautiful greenery to set the stage, and you don't have to break the bank to create a gorgeous outdoor space that will be like adding a room to your house for six to eight months of the year. Whatever your personal style, and however you plan to use your newly designed outdoor room, making the space an appealing destination will ensure that you and your family and friends will be clamoring for the warm weather — and the good company and fun to be had in your new backyard entertainment spot. ■
June 20, 2018
Summer Sizzler • The Shoppers Weekly
25
For All Your Insurance Needs... COMMUNITY COM MMUN NITY ARTS CEN CENTER NTER Home of the Cultural Society
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1205 E. Rexford, Centralia • 618-532-2951 “Linking People with the Arts and Artists with the Community, through Appreciation, Education and Performance.”
Ed Grist, State Farm Agent See Us For All Your Insurance Needs!
404 W. Noleman • Centralia, IL 618-532-1937 Like a good neighbor, State Farm is there.® STATE FARM INSURANCE COMPANIES • HOME OFFICES: BLOOMINGTON, ILLINOIS statefarm.com
The Centralia Cultural Society is a nonprofit organization committed to the support and promotion of the Arts; Theatre, Instrumental Music, Choral Music and the Visual Arts, through Centralia and the surrounding communities. The Community Arts Center provides a unique arts environment offering a theatre, state with dressing rooms, a set workshop, props and costumes, rehearsal space and as a result of he recently completed building expansion, a lovely new gallery/multipurpose room.
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320 S. Locust • Centralia
618-532-0660 ADIDOORS.COM
26
Summer Sizzler • The Shoppers Weekly
June 20, 2018
Salad
CLASSIC LAYERED Prep: 20 min. | Total: 3 hr 20 min (incl. refrigerating)
8
cups chopped iceberg lettuce 3/4 cup sliced red onions 2 cups frozen peas, thawed [one 10 oz. pkg.] 1 pkg. [6 oz.] smoked ham, chopped 3/4 cup mayonnaise 1/4 cup 100% grated Parmesan cheese 1 tablespoon sugar 1 cup natural three cheese crumbles 2/3 cup chopped tomatoes LAYER lettuce, onions, peas and ham in large straight-sided serving bowl. MIX mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight. TOP with cheese crumbles and tomatoes just before serving; toss. Makes 8 servings, 1 cup each.
Arrange this stunning retro salad in a clear bowl to showcase its colorful layers SUBSTITUTE: In place of the ham, use 8 slices cooked, drained and crumbled bacon.
FAMILY OWNED AND OPERATED SINCE 1954
ONE OF THE LARGEST FABRIC & QUILTING DEPARTMENTS IN SOUTHERN ILLINOIS
212 E. St. Louis
618-327-8898 • Window Shades & Vinyl Flannel Back Table Covers • Bulk Candy Displayed in an “Old Time Case” • American Flags & Patriotic Merchandise • Military, Inspirational & Christian Gifts • Housewares & Greeting Cards • Garden & House Flags
• Toys, Sun’s Out Puzzles, Ertl Tractors, Melissa & Doug Educational Toys • Braided Rugs • Country Home Decor • Blue Waltz Perfume • Fabric & Quilting
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One of the Few Dime Stores Around!
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Monday-Friday 8:00am - 5:30pm Saturday 8:00am-4:00pm
June 20, 2018
Summer Sizzler • The Shoppers Weekly
27
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
SOUTHERN ILlINOIS BARBECUED RIBS Every Southern Illinois backyard culinary expert has his or her own special tips to share, but here’s a couple of the best. Cook your ribs over a slow fire, and add your sauce during the last 30 minutes of cooking. g
4 pounds pork back ribs or spare ribs
Spice Rub
1 tablespoon paprika 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon cayenne pepper
Barbecue Sauce
1/4 cup catsup 1/4 cup red wine vinegar 1/4 cup tomato sauce 2 tablespoons honey mustard 1 tablespoon Worcestershire sauce 1 tablespoon unsalted butter or margarine 1 teaspoon hot sauce 1 teaspoon lemon juice 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon chili powder 1/8 teaspoon cayenne pepper 1/8 teaspoon black pepper
Basting Liquid
1/2 cup red wine vinegar 1/2 cup water 1 tablespoon brown sugar
Place ribs in a large, shallow roasting pan. Combine spice-rub ingredients in a small bowl; stir well. Rub spice mixture over ribs. Cover pan with aluminum foil and refrigerate ribs 4 hours or overnight. Meanwhile, in a small saucepan, combine barbecue sauce ingredients and bring to a boil. Cook, stirring often, 15 to 20 minutes. Set sauce mixture aside. Preheat oven to 300° F. Bake ribs, covered, for 1 hour. Drain ribs. Heat a charcoal or gas grill. Combine red wine vinegar, 1/2 cup water, and brown sugar, stirring well, Place ribs over 300° to 350° F. coals (slow coals) and cook for 15 minutes, basting with vinegar mixture and turning ribs occasionally. Brush ribs with barbecue sauce; cook 10 to 15 minutes, turning ribs and brushing with sauce occasionally. Yield: 3 to 4 servings
June 20, 2018
Summer Sizzler • The Shoppers Weekly
29
Until June 30 Only Buy 2 Months & Receive The 3rd Month FREE (A Summer Special entitles you to use of the Centralia
Recreation Complex AND the Outdoor Pool at Fairview Park!)
Child/Senior Pass $64* Adult Pass $84 Family Pass $126**
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Savings of $42.00 Savings of $63.00
*Child: 17 Years of age & under / Senior: 60 Years of age or older
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ONLY 1 SPECIAL PER CUSTOMER. MAY NOT BE USED WITH ANY OTHER SPECIAL.
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Centralia Recreation Complex 115 East 2nd Street • Centralia, IL • 532-3214 www.centraliarecreationcomplex.com
Summer Time Fun At Nature Trail Come Join Us For Our Summer Activities Including Our
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1001 South 34th St. Nature Trail Mt. Vernon, IL 62864 Health Care Center (618) 472-4208 www.savaseniorcare.com
30
Summer Sizzler • The Shoppers Weekly
Some plants to consider that will attract Hummingbirds:
How To Attract
Yes!
HUMMINGBIRDS
You can attract hummingbirds to your home. Even if you live in the middle of the city, and even if you've never had any luck getting them to come in the past. Try one or more of these tips, and you should begin to see hummers around your yard soon.
Plant A Hummingbird Garden:
One good way to attract Hummingbirds is by planting a Hummingbird garden. In addition to providing them a natural diet, a hummer garden is an excellent way to attract birds to your nearby feeder since hummingbirds feed by sight on regularly followed routes. This is called traplining. Their inquisitive nature will quickly lead them to investigate any
possible new source of food. Hummers, like most birds, have virtually no sense of smell, the flowers that attract them tend to have little or no fragrance, apparently directing their resources instead toward high visibility and nectar production. Note: none of these need to be red in color although the color red is attractive to hummingbirds. You should avoid using any pesticides at all in your Hummingbird garden. The insects that you would kill off serve as a good source of protein for hummingbirds, and can also sicken or kill the birds if ingested.
Set up Hummingbird Feeders:
If you use a feeder and make your own nectar, a few words of cau-
June 20, 2018
tion. Never use honey or artificial sweeteners. Honey ferments easily, and can cause sores in a hummers mouth. Artificial sweeteners have no food value. DO NOT use red food coloring in your solution, as this could be harmful to your hummers. Most feeders have red on them and that should be enough. Your hummingbird feeders needs to be cleaned, and nectar changed every 3-4 days. Even more often in hot weather. If you see black spots inside your feeder this is mold and you will need to scrub it out with a good bottle brush, but if you can't reach it with a bottle brush you can add some sand with water and shake the feeder to remove the mold. You should never use harsh detergent to clean your feeder. Rinse out
- Azalea - Butterfly Bush (Buddleia) - Cape Honeysuckle - Manzanita - Mimosa - Red Buckeye - Coral Honeysuckle - Cypress Vine - Morning Glory - Trumpet Creeper - Bee Balm (Monarda) - Cardinal Flower - Columbine - Coral Bells - Four O'Clocks - Hummingbird Mint - Penstemon - Yucca - Fuchsia - Jewelweed - Petunia - Shrimp Plant If you’re in doubt as to whether any of these will flourish in your area check with your local nursery.
each time you change your nectar with hot water, and if you do this on a regular basis you should not have a problem with mold inside the feeder. Don't fill the feeder more than half full, because they won't be able to drink it all before it will need to be changed. Another way to attract attention to your feeder is to place it among flowers that hummers like, or hang a basket of flowers nearby. You will find that feeder activity slows as more flowers bloom in your yard. Do not panic! They prefer natural nectar over what we give them in our feeders, so they are still around, and you will see them at your feeders more often, as the blooms start to diminish.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
HEIGHTS FINANCE
CORPORATION
31
So. Illinois Tile & Carpet Supply Professional Installation
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ENJOY COOL REFRESHING DAIRY PRODUCTS THIS SUMMER. Support your local dairy farmers, buy Prairie Farms.
10518 Old US Highway 50 • 618-526-7579
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Preserving Nature's Bounty BY LIZZIE FENTON
In the old days,
farms and country households were virtually self-sufficient. Preserving summer's bounty was a necessity to ensure there would be enough food to last through the winter. Pickling, canning, freezing and drying are various types of food preservation, and believe me, it's not that hard or complicated, or I couldn't do it. The main thing to remember is cleanliness and follow the recipes. For me, growing and preserving the vegetables and herbs and then seeing them brighten my cupboards and shelves are most rewarding.
BREAD AND BUTTER PICKLES MAKES ABOUT SlX 1-PINT JARS
This variety of pickle is an American favorite. Long ago on the farm, these sweet pickles were usually cut into slices and placed on bread and butter, hence their name. Ingredients: 5 lbs. pickling cucumbers, about 24 (4") cucumbers 1/2 cup pickling or canning salt 3 or 4 trays of ice cubes 5 cup sugar 5 cup cider vinegar 2 T. mixed pickling spices, tied in a cheesecloth bag 1-1/2 tsp. turmeric 1-1/2 tsp. celery seeds 1-1/2 tsp. mustard seeds Directions: 1. Cut each cucumber either lengthwise into 4 spears or crosswise into 1/4-inch slices. In 8-quart stainless-steel or enamel saucepot, combine salt and 2 quarts cold water; stir until most of salt dissolves. Add cucumbers and more cold water just to cover them. Top cucumbers with a layer of ice cubes. Let stand in a cool place 3 hours, or refrigerate 8 hours or overnight. 2. Drain cucumbers in a large colander; rinse with running cold water and set aside. 3. In same saucepot, combine sugar, vinegar, pickling spices, turmeric, celery seeds, and mustard seeds; heat to boiling over high heat. Reduce heat to low; simmer pickling solution about 15 minutes. 4. Meanwhile, prepare six 1-pint jars, lids, and bands for processing, following manufacturer's directions. 5. Remove spice bag from pickling solution and discard. Add half of cucumbers to solution and heat to boiling. Using tongs, remove cucumber spears and pack upright into hot, sterilized jars, leaving 1/4-inch space at top of jars. (With slices, use spoon to pack them into jars.) Ladle hot pickling solution into jars to cover pickles; wipe jar rims clean. Seal with lids and bands. Place in boiling-water canner. Repeat with remaining cucumbers. Process jars in boiling water bath for 10 minutes. Cool and label the jars; store in cool, dry place. After opening jar, store the pickles in refrigerator.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
SWEET PICKLE RELISH MAKES ABOUT FIVE 1-PINT JARS
This recipe is traditionally made at the end of the growing season using cucumbers too large or too small for pickling and green peppers that have finally matured into red peppers. Because this colorful relish keeps well into the winter months, it makes a lovely holiday gift. The extra time the relish sits on the shelf permits the flavors to harmonize. Ingredients: 3 qts. cubed unpeeled cucumbers (remove seeds from the large cucumbers) 2 cups cubed onions 1 cup cubed sweet red pepper 1/3 cup pickling or canning salt 3 cups sugar 3 cups cider or distilled white vinegar 2 tsp. celery seeds 1/2 tsp. turmeric Directions: 1. In food processor, with chopping blade, process cucumbers, about 3 cups at a time, until coarsely chopped. Transfer to very large bowl. Coarsely chop onions and pepper in food processor and toss with cucumbers in bowl. Stir salt and 1-1/2 quarts water into vegetables; let stand 3 to 4 hours. 2. Meanwhile, prepare five 1-pint jars, lids, and bands for processing, following manufacturer's directions. 3. In 4-quart stainless-steel or enamel saucepan, heat sugar, vinegar, celery seeds, and turmeric to boiling. Drain vegetables in colander; rinse with cold water and press out all excess liquid. Stir drained vegetables into vinegar mixture. Heat to boiling; simmer vegetable mixture, or relish, 10 minutes, stirring occasionally. 4. Ladle relish into hot, sterilized jars; leaving 1/2-inch space at top of jars. Wipe jar rims clean. Seal with lids and bands. Process jars in boiling water bath for 10 minutes. Cool and label the jars; store in cool, dry place. After opening jar, store the relish in the refrigerator.
33
HOT-CHILI OIL
MAKES ONE 1-LITER BOTTLE Use this flavorful oil for stir-frying foods or as a dip for cooked foods. It's also great for marinating meats for grilling. The longer the chilies steep in the oil, the stronger the flavor. Ingredients: 1/4 cup small dried red chilies 3-3/4 cups vegetable oil Directions: 1. Into bottle, insert chilies and add oil. Seal and let stand in cool and bright but not sunny place for a month or so. 2. Check the peppery intensity. If it is to your liking, store chili oil in a cool dark place or in the refrigerator.
We'll have lots to eat this winter won't we, Mother?
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
Taking the Waters For a relaxing bath, add lavender oil to running water. Start with 1/4 teaspoon for a whole tub of water. For scents to inspire your sensuality, try 1/4 teaspoon of sandalwood, ylang ylang, or cinnamon pure essential oils. This can be found at any health food store; make sure it’s 100% pure essential oil. For an invigorating bath, try clipping a few pieces of fresh lavender from the garden. Take a piece of cheesecloth, tulle, or fine netting, and tie the lavender up in it with a piece of twine or thread. Pound it with a mallet to release the oils. Hold the “sachet” under warm running water, then let it float in the bath.
Fragran Lavende r is such t Food a as well a s bathin wonderful flow er for co g that y investm ou sh oking a en nd deco larger a t and plant a la ould consider rat nd give m v e a n k d i n e r bush. g a long ing you doz flowers E -term e v n e ry ye s of ar with a r e just past their blooms. Cut th ar it will grow es ibb p crumble on for a beaut eak. The stalks talks when the iful drie d flower can be t df ied up s can be used to lower wreath, and the flavor a ll types of dishe s.
elief
R Stress
ried I keep d lks r sta lavende year esk at my d It’s a . n arou d ul f d n wo er er! ev i l e r stress
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en did, make th century wom You can use these n ee et in n as Do ater. s. Use h lavender w yourself a fres ranced waters in many way , ag w fr y et or toil ater delightfull a body splash ome, or put ld ou w u yo them as t your h a bowl to scen place them in izer and use them to infuse om agrance. them in an at y with sweet fr d bo or e om h your der Waters e for Laven ip c e R c si a B lled water s, vodka 3 cups of disti bbing alcohol ru e k li n (u a k d 1/4 cup of vo the mixture.) own scent to s it d l ad ot n l wil of essential oi 8 to 10 drops your own taste) or s, er ow fl 1 oz. dried e or less to e only, use mor add the (this is a guid glass bottle, a to in er at w oils. Let the Measure the in the flowers, herbs, or ix ce for seven vodka,then m vered, in a dark, cool pla ant, co , d ers in if you w mixture stan herbs or flow e his (t th e d te av ar le n st en you h w days. You ca as ve ti ac ’t as attr or if they aren simply strain them out. se) ca e is often th
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d Fash Old-fa ioned shione d sach Sache drawe e t s r , ts dried l s, can be ma for linen clo de sim avend s e t s o r er flow p at hard ers an ly with mixt dresser d ceda ures o fragra ware stores f r sha as nt and dr blends as dr moth deterr vings (sold en ied ie and pa citrus peel. d rose petals t), or such , ck it lo Mix a blend eucalyptus, osely i of chee o n f s s your q e uar clo (you ca n find th, or lightw es of muslin liking v , e with ri bbon. intage ones ight handke layers in thri These r c hiefs ft make g reat ho stores). Tie th usewa rming em gifts.
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With a little research you’ll find all sorts of recipes for lavender soap, bath salts and other ideas that encompass lavender.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
35
25 Mattresses To TRY!
Summer Reading Programs Monken Activity Room @ Main Library
Movie Showing on how native plants can be beneficial Sun., June 24 • 2:00 p.m. Friends of the Library Annual Meeting Wed., June 27 • 6:00 p.m. Lazerware Virtual Reality Experience July 2 –July 7 • Watch for more information Shawn Ferguson: Drones Information and Demo Mon., July 9 • 2:00 p.m. Monsters In Literature Sat., July 21 • 1:00 p.m.
Centralia Regional Library District 515 E. Broadway • Centralia, IL
618-532-5222
www.centralialibrary.org Mon. - Thurs. 10:00 - 7:00; Fri. 10:00 - 5:00 Sat. 12:00 - 5:00; Sun. 1:30 - 5:00
VOLUMET DISCOUN
&
Adjustable Base with Mattress starting at
999
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plus tax.
Sheltered Reality: Choreographed Percussive Routines Sun., July 22 • 6:00 p.m.
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Customizable Mattress Line for Partners to Sleep on Different Firmnesses.
Made In Springfield!
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L T
New Ownership Since August 2016
ang aylor
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105 W. 3rd St. • Bonnie, IL
(618) 242-3929 M-F. 9:00 a.m.-5:00p.m. Sat. 9:00 a.m.-4:00 p.m. www.LangTaylorHomeFurnishings.com
R Supply
Metal Roofing & Trims Painted Galvalume Choice of Color
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8195 N. Lighthouse Lane • 1 Mile South of Route 142 at Opdyke, IL
618-756-2214 Prices Subject To Change Without Notice
36
Summer Sizzler • The Shoppers Weekly
June 20, 2018
Rituals Bath
“I can’t think of any sorrow in the world that a hot bath would’t help. Just a little bit.”
Honeysuckle Silk Bath
Oriental Five Spice Bath
This easy formula will surround you in a cloud of sweetness and alleviate the day’s troubles.
This spicy potion is a great gift for the man in your life. Chinese Five Spice can be found at your grocery or Oriental market. It is a licorice-scented combination of anise, cinnamon, ginger, allspice, and cloves.
2 1 ⅛ ½ ½
cups baking soda cup cornstarch teaspoon honeysuckle perfume oil teaspoon yellow food coloring teaspoon red food coloring
1 1 8 8 2
cup cornstarch cup rice flour drops musk oil drops caramel color tablespoons Chinese five spice
Combine dry ingredients in food processor. Add food coloring and mix well. Add oil and blend. Sprinkle ½ cup over hot bathwater just before entering tub.
Combine dry ingredients in food processor or blender. Add oil and blend. Add food coloring and mix well. Store in a small sake bottle. Tie on an Oriental spoon. Disperse 2 spoonfuls in hot bathwater just before entering tub.
White Goddess Milk Bath
Strawberries & Cream Bath Bag
Creamy milk baths have softened the bodies of notorious beauties throughout history.
The gentile buffering action of this luxurious bath bag will leave your skin feeling like satin
1 2 ⅛
cup cornstarch cups dry milk powder teaspoon almond fragrance ce oil
Combine dry ingredients in food processor or blender. Add oil and blend. Add ½ cup to hot bathwater or fill a bath bag with this caressing mixture.
½ ½ 4 15
cup oatmeal cup powdered sugar tablespoons almond meal al drops strawberry perfume oil
Combine dry ingredients in bowl. Stir to mix well. Add essential oil and blend. Makes three bath bags. Add to tub of running hot water.
June 20, 2018
Summer Sizzler • The Shoppers Weekly
37
78th Annual
Marion County Fair
July J l 29 - August 5, 2018 S Salem, l IL Sun., July 29
6:00 pm Moto Cross
Mon., July 30
9:00 am - 2:00 pm Kids Day 6:30 pm ITPA Tractor Pull
Tues., July 31
7:30 pm Marion County Fair Queen & Little Miss Pageant
Wed., August 1
7:00 pm Whippoorwill Rodeo
Thurs., August 2
7:00 pm Talent Show TBA Jr. Miss Pageant
Fri., August 3
6:30 pm Marion County All Seats Reserved Demolition Derby Call Today!
Sat., August 4
7:00 pm Grand National Event! NTPA Tractor Pull
Sun., August 5
1:00 pm Draft Horse Pull
Little Egypt Shows On Midway July 29 - August 4 • 6:00-11:00 pm Admission: Adults $2.00 12 & Under FREE • FREE Parking TO RESERVE ESER ERVE ET TICKETS ICKE IC ETS O OR R OB OBTA OBTAIN TAIN N MOR MORE ORE IN INFORMATION NFO ORM R
CALL 548-1251 www.MarionCountyAGFair.com
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38
Summer Sizzler • The Shoppers Weekly
Fried Green Tomatoes
June 20, 2018
1 cup cornmeal 2 teaspoons brown sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 3 large green tomatoes, sliced 1 egg, beaten Vegetable oil for frying Combine cornmeal, sugar, salt, and pepper in a small bowl; stir well. Dip tomato slices in beaten egg; dredge in cornmeal mixture, coating well on both sides. Heat 2 to 3 tablespoons oil in a large cast-iron skilet over medium-high heat until hot. Add a layer of tomatoes; fry 3 to 5 minutes or until browned, turning once. Remove slices and drain. Repeat procedure, adding more oil to pan as needed, until all slices have been fried. Serve immediately.
Yield: 6 servings
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1131 S. Broadway • Salem, IL
June 20, 2018
Summer Sizzler • The Shoppers Weekly
SUMMER SIZZLER 2018
Index of Advertisers Business Name Adams Power Equipment LLC Advantage Garage Door, Inc. Aquatic Zoo Bluff Equipment, Inc. BNC Bicycle & Fitness Bonnie Cafe
Phone
Page
Salem ..................618-548-2922 ............18 Centralia ............618-532-0660 ............25 Mt. Vernon ........618-241-0691 ............27 Vandalia .............618-283-3277 ..............4 Pocahontas ........618-654-5799 ..............4 Mt. Vernon ........618-816-4077 ............37 Centralia ............618-532-7190 ............13 Bonnie................618-242-2468 ............13 Nashville ............618-327-9777 ............13
Carl’s 4 Wheel Drive & Performance Center Bartelso ..............618-765-2199 ............26 Centralia Cultural Society Centralia ............618-532-2951 ............25 Centralia Recreation Complex Centralia ............618-532-3214 ............29 Centralia Regional Library District: Centralia ............618-532-5222 ............35
Business Name Community First Bank
39 Phone
Page
Mt. Vernon ........618-244-3000 ..............8 Mt. Vernon ........618-242-2004 ..............8 Ina.......................618-437-5565 ..............8 Woodlawn .........618-735-2681 ..............8 Dix ......................618-266-7444 ..............8 Community Trust Bank Centralia ............618-533-0527 ............17 Nashville ............618-327-4400 ............17 Irvington............618-249-6218 ............17 Country Bob’s Centralia .................................................10 Crescent Bearing & Supply, Inc. Salem ..................618-548-0282 ............38 Crystal Clear Pools Mt. Vernon ........618-244-2772 ..............5 East Side Pools & Spas Salem ..................618-548-4972 ..............7 Eddie Ross Construction Centralia ............618-533-2989 ............22 ............................618-231-5830 ............22 Evergreen Pool & Spa Plus, LLC Sandoval ............618-247-3344 ............37 Farmers State Bank of Hoffman Hoffman.............618-495-2225 ............40 Hoffman.............618-533-4196 ............40 Central City .......618-532-2265 ............40 Hoyleton ............618-493-6510 ............40 Gary’s Outdoor Products Odin ...................618-775-6446 ............20 Greater Centralia Chamber of Commerce Centralia ............618-532-6789 ............................888-533-2600 ............23 Heights Finance Corporation Mt. Vernon .........618-244-1156 ............31 J&R Supply Opdyke ..............618-756-2214 ............35 Kaskaskia College K.I.C.K. Centralia ............618-545-3255 ............15 ............................800-642-0859 ............15 Kuntry Korner Furniture Belle Rive ...........618-756-2450 ............18 Lang Taylor Home Furnishings Bonnie................618-242-3929 ............35 Lee’s Variety Nashville ............618-327-8898 ............26 Lusch Excavating & Sanitation, Inc. Salem ..................618-548-2637 ............12 Marion County Fair Salem ..................618-548-1251 ............37 Marion County Savings Bank Salem ................... 618-548-3440 ............10 The Medicine Shoppe Pharmacy Mt. Vernon ........618-242-8776 ............16 Mt. Vernon Illinois Festivals Mt. Vernon ........618-242-3151 ............21 Nature Trail Health Care Center Mt. Vernon ..........618-472-4208 ............29 Pine Tree Woodshop Mt. Vernon ........618-244-2418 ............11 Prairie Farms ............................618-526-7579 ............31 Roadhouse Harley- Davidson Mt. Vernon......... 618-244-4116 .................3 Salem Family Aquatic Center Salem ..................618-548-7792 ............12 Salem Township Hospital Salem ..................618-548-3194 ..............9 So. Illinois Tile & Carpet Supply Mt. Vernon ........618-244-1500 ............31 Spero Family Services Mt. Vernon ........618-242-1070 ...........29 State Farm — Ed Grist Centralia ............618-532-1937 ............25 Superior Windows & Siding Centralia ............618-533-6349 ............................800-624-7691 ............19
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Summer Sizzler • The Shoppers Weekly
June 20, 2018
e Your k a M p l e H n a C We
s m a e r D e m i SummerT Come True...
FARMERS STATE BANK OF HOFFMAN The Bank Where You Are Important! NMLS 404955
(618) 495-2225 • Hoffman, IL 62250 • (618) 533-4196 Central City Facility (618) 532-2265 Hoyleton Facility (618) 493-6510 Telephone Banking (877) 498-2265
BAURFINANCIAL 5-STAR RATING