Marshfield News-Herald du lieu suivant : Marshfield, Wisconsin • 11

Monday, September 15, 1975 Marshfield News-Herald Page 11 With Carta Burmeister 4 Scott Chapin Claims Bride Making their home in Marshfield are newlyweds of Sept. 6, Mr. and Mrs. Scott Chapin. The former Miss Susan Simonson, daughter of Mr.

and Mrs. Donald Simonson, 1225 Ankor Wausau, and Scott Chapin, son of Mr. and Mrs. Kenneth Chapin, Route 2, Mosinee, were united in marriage during a 2 p.m. ceremony at St.

James Catholic Church, Wausau. Bridal attendants were Miss Cathleen Simonson, Wausau, maid of honor, and Miss Denise Eggen, Marquette, and Miss Mary Jo Faehling and Mrs. William Lonsdorf III, both of Wausau, bridesmaids. Attending the groom were Richard Froelich, Wausau, best man, and James Chapin, Mosinee; Jack O'KeeJe, Marshfield, and Phillip Hansen, Schofield, groomsmen. Guests were seated for the rite by Gerald Latch and Louis Krainz, both of Marshfield.

The dinner, reception and dance followed at the American Legion Clubhouse, Wausau. The bride is a 1972 graduate of Wausau East High School and attended the University of Wisconsin-Marathon Center. She has been employed at the First Wisconsin Bank. Wausau. The groom is employed at WDLB AM and FM Radio in Marshfield.

He graduated in 1972 from D.C. Everest High School, Schofield, and also from the Trans-American School of Broadcasting, Wausau. vmTvi (y IV 'J 111 At GROSHEK-TIMM A 1 p.m. ceremony Sept. 6 at St.

Anne's Catholic Church, Wausau, was the setting for the marriage of Miss Betty J. Timm, 710 Augusta Wausau, daughter of Fred J. Timm, Wisconsin Rapids, and Mrs. Anna Krueger, Owen, and Michael L. Groshek, son of Mr.

and Mrs. Leonard Groshek, 1436 Lenard Wausau. The dinner, reception and dance were held at Schmidt's Ballroom, Wausau. The bride chose Mrs. Richard Postuma, Kewaskum, as her matron of honor.

Bridesmaids were Mrs. Ralph Hacke, Wausau; Miss Sandy Soyk and Mrs. Thomas Puerling, both of West Bend, and Mrs. James Lemanski, Marathon. Serving as best man was Glen Schaepe, Milwaukee.

Groomsmen were Steve Groshek, Mike Dickensen and Keith Bauer, all of Wausau. Ushering duties were shared by Randy Groshek and Denny Hoier. The bride, a 1971 graduate of Edgar High School, is employed as a legal secretary by Atty. Jerome A. Maeder.

The groom is a sales agent for New York Life Insurance. He graduated in 1970 from Wausau East High School and also attended the University of Wisconsin-Marathon Center. The couple will reside at 710 Augusta Wausau. Janet J. Portz, James Hederer Married Sept.

12 The Rev. Eldore F. Messerschmidt, pastor of Im-manuel Lutheran Church, officiated at the Sept. 12 ceremony which united in 'marriage the former Janet J. Portz, daughter of Mr.

and Mrs. Walter E. Steinbach, Granton, and James W. Hederer, son of Mr. and Mrs.

Joseph Hederer, 312A W. Arnold St. The 6:30 p.m. ceremony held at Immanuel Lutheran Church was followed with a dinner at Charolais Supper Club. For her day, the bride wore a street length ivory knit gown and a corsage of white carnations and red tea roses.

She is a 1958 graduate of Granton High School. Attendants were Mrs. David Hederer, Spender, matron of honor, and David Hederer, Spencer, best man. The groom, a 1953 graduate of Columbus High School, is sales manager of Central State Supply. The couple will reside on Route 1, Marshfield.

Amateur Chef zen lentil soup out of his freezer, which he keeps well stocked. (News-Herald Photos) Al P. Clark, 224 W. 26th has enjoyed cooking since he was 11 years old. Here he is shown (at right) cutting up celery for a chop suey dish, and (at left) hauling some fro Donna Zepaltas, Myrland Hatleli Married Sept.

6 The Rev. Dominick A. Pocus, Newark, N.J., and the Rev. Robert B. Houston, Greenwood, concelebrated the wedding Mass Sept.

6 for Miss Donna M. Zepaltas, 920 Oxford Eau Claire, and Myrland E. Hatleli, 713 Wedgewood Drive, Eau Claire. The 2 pn. ceremony took place at St.

Mary's Catholic Church, Greenwood. Parents of the couple are Mrs. Rose Marie Zepaltas, Greenwood, and Mr. and Mrs. Myrland L.

Hatleli, Altoona. For her day, the bride, who was given in marriage by her brother, John Zepaltas, of Greenwood, chose a white knit floor-length gown with adjoining train and fingertip veil with lace trim. She carried a nosegay of yellow daisies, orangish-red roses and baby's breath. Floor-length gowns in fall print color were sorn by her aides Miss Christine Anderson, Loyal, maid of honor, and Miss Diane Zepaltas, Mrs. Larry Felton and Miss Deborah Zepaltas, all of Eau Claire, bridesmaids.

Their nosegay bouquets contained orange daisies and baby's breath. Flower girl was Stephanie Felton, Eau Claire, and ring bearer, Timothy Fellenz, Cincinnati, Ohio. Attending the groom were Gary Huskelhus, Eau Claire, best man, and Mark Roach and Larry Felton, both of Eau Claire, and David Deering, Kaukauna, groomsmen. Guests were ushered into the church by Michael Jackelen, Eau Claire, and Thomas Zepaltas, Greenwood. Appropriate music was provided by Roger Von Hayden, organist, and Miss Nancy Roach, vocalist.

The reception, dinner and dance followed at the KC Hall. The bride, a 1971 graduate of Greenwood High School, attended the University of Wisconsin-Marshfield, Wood County Campus, and also the University of Wisconsin-Eau Claire. She was a nurses' aid at Sacred Heart Hospital in Eau Claire. The groom graduated in 1969 from Altoona High School and in 1970 from the Air Force Technical School. He is employed by Milwaukee Cheese Company, Eau Claire.

Following a honeymoon to Wisconsin Dells, the couple will reside in Eau Claire. Massage Works Massage your face in a circular upward motion when applying a moisturizer or cleansing cream or when washing your face. This helps stimulate circulation and tones the facial muscles. helping fight wrinkles. Cooking No Stranger to Marshfield Man said, "I'd say not to try anything too complicated right off the bat, because if it doesn't turn out right, you'd end up getting discouraged." He mentioned that getting a good down-to-earth cookbook is a smart move.

"The two-volume edition of the Gourmet Cookbook is one I use a lot, but it's best to get one that is right for you," he said. Clark's wife, Elizabeth, lets him do all BREY-BRUSHABER Mrs. Donna Mae Brushaber and Donald Howard Brey exchanged marriage vows before the Rev. Robert Beckstrand in a 2 p.m. ceremony performed Sept.

6, at First Lutheran Church in Stoughton. A reception followed at the couple's home at 1116 N. Monroe, Stoughton. A former rural Neillsville resident, the bride is the daughter of Mr. and Mrs.

Melvin Gilbertson, Route 1, Portage. The groom is the son of Mr. and Mrs. Richard Brey, New Auburn. Presented in marriage by her father, the bride appeared in a gown of sheer organza and chantilly-type lace.

A mantilla of bridal illusion swept to chapel length. A colonial arrangement of orange sweetheart roses, butterscotch pompons and white baby's breath, with long orange satin streamers, formed the bridal bouquet. The groom wore a boutonniere. Attending the couple were Mr. and Mrs.

Robert Brey. The matron of honor had an orange and brown jersey gown. She wore a corsage of butterscotch daisy pompons and orange starflowers. Todd Brey served as. ringbearer.

Flower girl was Deanna Brushaber. The bride-to-be was honored at a prenuptial shower hostessed by Mrs. Judy Everson. The new Mrs. Brey is a graduate of Portage Senior High School.

Her husband, a Mt. Horeb graduate, is a truck driver. They plan a two-week wedding trip to Canada at a later date. Following a visit with friends, the couple will be at home Sept. 14.

WARNS-SL'LLIVAN Miss Patricia Marie Sullivan became the bride of Peter W. Warns July 26, the Rev. Angelo Comoretto officiating at the 4 p.m. double-ring ceremony. The bride is the daughter of Mr.

and Mrs. John L. Sullivan, Adams, and her husband's, parents are Mr. and Mrs. Jack Warns.

Terry Vaughn was soloist for the ceremony for which the bride selected an A-line organza over taffeta with alencon lace gown and a bridal veil. She carried a bouquet of yellow roses, white daisy pompons and baby's breath. Miss Lenna Billings, Frienships, was maid of honor. She wore a powder blue voile frock and had white daisy pompons and baby's breath in her hair. The basket she carried contained white daisy pompons and baby's breath.

Bridesmaids were Miss Patricia Warns, Withee; Miss Kay Zuelsdorff, Wausau, and Misses Kathy and Vicki Sullivan, all of whom were dressed like Miss Billings. Cal Kuphall, Wauwatosa, was best man; John Harrington of Wauwatosa, Terry Vaughn of Janesville, John Sullivan, Racine, and Dennis Warns, Withee, served as groomsmen, and ushering were Mike Sullivan and Mike Warns. A dinner, reception and dance were held after the ceremony, the dinner being served at St. Joseph's Center. The dance took place at Mound View Country Club.

The new matron of a 1971 graduate of Adams-Friendship High School and a 1975 graduate of UW-Stevens Point. Her husband graduated in 1970 from Owen-Wjthee High School and in 1974 from the Stevens Point university. He is a computer programmer for Sperry-Univac of St. Paul, Minn. After a honeymoon in Niagara Falls, the couple went to St.

Paul to reside. degrees for 18 minutes. Cut into squares and serve warm. HICKORY NUT BREAD 2 eggs 1 sugar 1 milk 2Vi flour 1 tbsp. baking powder a tsp.

salt l'a hickory nut meats 4 tbsp. butter, melted Beat eggs and add sugar, beating until smooth and thick. Sift flour with the baking powder and salt. Mix Vi cup of flour with the nut meats to prevent settling. Add the flour mixture to the egg mixture alternately with the milk.

Stir in nuts, then melted butter. Divide batter between two buttered 3x7-inch aluminum foil pans and bake at 350 degrees for one hour. Remove loaves from pans and cool them on cake rack. Slice about V4-inch thick and spread with plenty of butter. CHILI CON CARNE Brown 1 'a lbs.

coarsely ground beef in 4 tbsp. lard. Add 2 tbsp. whole cumin seed, 1 tbsp. chili powder, 'a tsp.

cayenne pepper, 1 tsp. oregano, 1 medium onion, chopped fine, and lVa tsp. salt. Add a 1 ounce can of beef bouillon and simmer, covered, for at least 4 hours. Serve plain, or as a sauce over spaghetti, or add a can of red kidney beans which have been rinsed and drained.

Exercising care in cooking is one thing which makes Al P. Clark, 224 W. 26th somewhat of a culinary expert. "Most cooking is like a chemical formula," he said. "Like with bread, you have to be pretty careful in the quantities; you can't vary it or it won't turn out to be what it's supposed to be.

"But," he added, "with something like beef stew or spaghetti sauce, you can leave it more to your imagination. The taste will be slightly different, but the basic dish will remain the same." Clark likes to experiment on the various recipes he uses. "That's where experience as a cook comes in," he said. He started learning about cooking when he was about 11 years old. "I remember my mother used to make this spice cake every Saturday, so it would last the week," he said, "In those days all the mixing and beating had to be done by hand.

One day she told me to come and help instead of just watching. So once I started beating, I figured I might as well make the whole cake. From then on, I got pretty interested and started to read up on the subject of cooking, and then just started doing it." Clark said he doesn't think cooking well needs a built-in talent. "You learn to cook by trial and error, and researching the subject. It's like anything else," he said.

Clark cooks a lot for the freezer. "It's handy because you don't have to spend a lot of time preparing something every day," he said. Once a year he also cooks for a skiing party of 10-14 man. He plans the menus, buys the food and does all the cooking from scratch. A sample menu of one dinner includes pork tenderloin Cordon Bleu, crab-olive spread, potato and onion scallop, coleslaw with bacon, key lime pie, coffee and Blanc de Blanc white wine, the cooking for the freezer and entertaining.

"And he even cleans up his mess," she said. Clark gives some of his more original recipes below. Most of the ingredients are available at local stores now. The hickory nuts, however, would probably have to come from outside the area, more in the southern part of the state. In this case pecans may be substituted.

Asked what advice he would give to someone just learning how to cook, Clark CREAMED SALT CODFISH In a saucepan melt 2 tbsp. butter, add 2 tbsp. flour and cook the roux, stirring, for about three minutes without browning. Add l'a cups half-and-half and continue to stir until smooth and thickened. Add 2 diced salt codfish which has been soaked overnight in cold water to cover and drained.

Add two beaten egg yolks and heat, but do not boil. Serve on freshly buttered toast. This is an excellent breakfast dish for a cold morning. Back to Scfioo Back to school means back to brown-bagging it for millions of children. The 200 types of sausages produced in this country provide an endless source of sandwich possibilities and they're packed with nutrition, too.

One serving of sausage or skinless franks with enriched bread will provide more than one-fourth of the 55 to 60 grams of protein required for the day. XA i ORANGE AND ONION SALAD Peel and slice very thin seedless California oranges, allowing V2 orange per person. Slice a Bermuda onion very thin, allowing Peel and slice very thin seedless oranges, allowing Va orange per person. Slice an onion very thin, allowing about Vs onion per person. If the onion is quite large, cut it in half from top to bottom before slicing.

Mix orange and onion slices together and marinate them for several hours in the refrigerator in a vinegar and oil dressing, using three parts salad oil to one part cider vinegar, plus salt and pepper to taste. Use a glass, pottery or stainless steel bowl for this. When ready to serve, arrange slices on individual beds of lettuce and dress with some of the marinade. CORN BREAD Mix l'a cups yellow cornmeal with Vt cup flour, 1 tsp. salt and 1 tsp.

baking soda. Beat 4 eggs and add 2 cups buttermilk and 4 tbsp. butter, melted. Stir in the dry ingredients and pour into a well-buttered llxl7-inch pan. Bake at 450 I I jr JT ill i ii I 1 Key to Good Pie The key to a good pie is perfect pastry tender, flaky, golden.

Start with a good Completing the wedding party were Pat Wood, Route 2, Gilman, best man, Jerry Frenzel, Rick Caritensen, both of Medford, and Tom Izdepski, Conrath. groomsmen. Guests were seated by Dale Wood and Darrell Gago. The reception, supper and dance were held at Chelsea Conservation Clubhouse, near Medford. After a week's honeymoon trip throughout Wisconsin, the newlyweds will make their home on Route 1, Medford.

Mr. Wood, a 1970 graduate of Gilman High School, is employed by Weather Shield, Medford. His wife, who was graduated in 1972 from Medford Senior High School works for Medford Plastics. WOOD-FRENZEL Repeating vows at 2 p.m. Sept.

6 in Sacred Heart Catholic Church, Stetsonville, before the Rev. Arthur J. Weber were Miss Karen Marie Frenzel and Allen' Joseph Wood. Parents of the couple are Mr. and Mrs.

Ervin Frenzel, Route 1, Medford, and Mr. and Mrs. Daniel Wood, Gilman. The bride, given in marriage by her father, appeared in an organza gown and carried an arm bouquet of yellow gladioli. Miss Betty Frenzel, Route 1, Medford, attended as maid of honor.

The bridesmaids were Miss Mary Albert, Route 1, Medford, Miss Diane Erickson, Minneapolis, and Miss Linda Izdepski, Conrath. reClPe' OlyK 1 1 Sx VS. THIS IS IT! If I IC if IT If" II THE FABULOUS "if I I 'Jy FUTURA II MACHINE Y' I Pick-up and ff rCS with cabinet I Delivery I this offer ends Saturday! If piioui i Ml lsviI i tlllJu fTDHSrS i 1 1 1 III Exclusive Flip Sew 2-way sewing 1 I surface: just flip a panel to sew 'A in-the-round! Plus magic button- --fy fitting one-step buttonholer, exclu- X-' 1 sive Sjnger push-button drop-in bobbin, many stitch patterns. ftt. Weddings STEELE-MATTER Miss Margaret Jane Matter, 2322 S.

Second Wisconsin Rapids, daughter of Mr. and Mrs. Walter Matter, Spencer, was given in marriage by her parents to Daniel William Steele, sonof Mr. and Mrs. Robert Steele, 3811 43rd St.

Wisconsin Rapids, during a 7 p.m. ceremony Sept. 13 at St. John's Episcopal Church, Wisconsin Rapids. The Rev.

Lawrence R. Boyd, pastor, officiated. Organist was Mrs. Lawrence Boyd. The bride chose Miss Georgia Harrell, Wausau, as her maid of honor, and Miss Jennifer Matter, Spencer, as bridesmaid.

Attending the groom were Shane Steele, best man, and Kevin Steele, groomsman, both of Wisconsin Rapids. Joe Matter and Shane Steele ushered guests into the church. The reception and dance followed at the Mead Inn, Wisconsin Rapids. Following a honeymoon to Northern Wisconsin, the couple will reside at 2322 S. Second Wisconsin Rapids.

The bride is a registered nurse at Riverview Hospital, and the groom is owner of Steele Motors, Wisconsin Rapids. KLE1NSTICK-BARNES Miss Cynthia "Lee Barnes, daughter of Mr. and Mrs. Robert Barnes, Grafton, and Roger Frank Kleinstick, son of Mr. and Mrs.

Ray Kleinstick, Edgar, were married July 26 in Stonecraft Mrs. Kathy Williamson was matron of honor, and Timothy Barnes, best man. A reception was held in Stonecraft following the ceremony. The bride is an art teacher at Waterloo High School and her husband a business teacher there. They will live in Sun Prairie.

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