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At age 11, Delaney Vavra knows how to make new friends. She learned how to reach out to others as her family moved from Minnesota to Georgia to Missouri and back to Minnesota. "I moved a lot, so I just started getting used to making new friends," she said.
When Veronica Flowers won the grand prize in the 1973 Duluth News Tribune Recipe Contest at the age of 17, she became a celebrity of sorts. "I was all over the bulletin board in school when I went back my senior year," says the 1974 Denfeld High School graduate. "And there were phone calls." In those days, everybody waited for those annual Duluth News Tribune cookbooks, she recalls. They came out each year around Labor Day and featured hundreds of recipe entries from readers and the prize winners. "Between those and the Pillsbury cookbooks, my mom collected all of them," she says.
We couldn't possibly feature recipes from the Duluth News Tribune's annual cookbooks in the 1950s and 1960s without eventually including a gelatin or Jell-O recipe. Served plain, or with fruit, mini marshmallows or even candies suspended inside, they were a staple when company was coming. Hardened in fancy molds, no self-respecting church dinner would be complete without at least one Jell-O dish at its potluck dinners. Low in calories, it was also standard diet fare in those days. Our eyes stopped a bit warily on one gelatin recipe in the 1967 cookbook. The recipe -- submitted by Mrs.
The St. Louis County Extension Service's "Spring Gardening Extravaganza: Growing Green in the Northland" will take place from 9 a.m. to 3 p.m. April 19 at Hermantown High School. The program features 20 speakers and 13 workshops on ways to create beautiful landscapes while improving the environment. Keynote presentations will be on native plants, annuals and perennials, water management, and practical steps gardeners can take. Workshop topics include green roofs, rain gardens, composting, landscape design and "dry" terrariums.
Today we would call it a vegetable dip or topping. In 1962, it was called Many-Purpose Sauce. Whatever you call it, the recipe wowed the judges in the 1962 Duluth News Tribune Cookbook Recipe Contest. Miss Phalla Riggs, of 1731 E. Superior St. in Duluth, captured the $100 grand prize with her sauce recipe, beating out hundreds of recipes entered into that year's contest. The sauce -- a mixture of sour cream, salad dressing, mushrooms, parsley, mustard, celery seed and other seasonings -- takes just minutes to prepare.
When Dale A. Randall of Grand Rapids was looking for a contractor to replace windows, doors and siding on his home, a recommendation from a co-worker was the deciding factor. "We weren't familiar with the company," said Randall, who checked to make sure the company was licensed and bonded. He got a bid from another contractor, but the first contractor's bid came in lower and left no extra work for Randall to do.
Who isn't open to a new way to prepare chicken using healthy ingredients? We found one idea that might not be new but deserves repeating after 40 years. In the 1968 Duluth News Tribune recipe contest, Mrs. Francis W. Johnson of 2901 E. Fourth St. in Superior won first place in the poultry category. Her winning recipe for Fruit Glazed Chicken Breasts, which appeared in that year's News Tribune cookbook, calls for a salsa-like sauce for baked chicken. It's made out from apple, banana, orange, cranberry relish and poppy seeds. It sounded good enough to give it another try in 2008.
Students at Superior public schools are eating in a more healthful manner these days. The salad bar is brimming with mixed greens and fresh cucumbers, carrots, cauliflower, broccoli and peppers and tomatoes. Skim milk has replaced whole milk; whole wheat bread has replaced white. Fresh fruit and 100 percent juices abound. "The switch to whole wheat was not an easy change to make," admitted Jeanne Hopkins, food service director for Superior public schools. "It started gradually three years ago.
When Minnesota native Greg Mortenson started talking to groups several years ago about his efforts to build schools in remote mountain areas of Pakistan and Afghanistan, only a few people would show up. Now, thousands come. That'll be the case Wednesday when Mortenson -- whose book, "Three Cups of Tea," written with David Oliver Relin -- speaks at the DECC as the featured event of this year's Duluth community reading project.
The first chapter is about failure. You can't start a book that way, Greg Mortenson was told. "We all fail," he had countered. "We shouldn't be afraid to take risks and fail." For Mortenson, the failed attempt to climb the K2 summit in the Karakorum mountain range in Northern Pakistan recounted in the gripping first chapter of "Three Cups of Tea" changed the course of his life. In 1993, at 35, Mortenson wanted to reach the summit of K2, the world'ssecond-tallest mountain, to honor his younger sister who had recently died. On the mountaintop he would leave his sister's amber beads.