Fundraiser for Babe Ruth program to be held

We are raising money to go towards the Babe Ruth program for Drayton (ages 13-15). All the proceeds will be going to this program and if we are unable to get it started it will go towards the 12u program. Time: This event will start after the parade on Saturday July 17th.

Calendar of Events

• Open House Bridal Shower: Please join us in celebrating Baylie Karboviak, soon to be Mrs. Kloepfer at Tisdale Manor in Drayton, ND @ 6:30pm on July 15th. I ask that instead of bringing a card you bring a recipe to share with the soon-to-be newlyweds.

Dinner idea

Here is an interesting dinner idea. This recipes makes enough for two meals, you can put one in the freezer for an easier dinner another day.

Anniversary Announcement

Adam and Catherine (Linster) Hoselton recently celebrated their 25th Wedding Anniversary. They were married at St. Edward’s Catholic Church in Drayton on June 7th, 1996 as pictured on the left.

Birth Announcement

Introducing Annabelle Rose Kraemer; parents are Chris and Faith (Hoselton) Kraemer of Fargo. Grand parents are Geoff and Hope Hoselton and great grandmother is Saralee Hoselton. Annabelle was born May 24th, weighed 8lb 1oz and was 21 inches long.

Breakfast or Brunch additions

Couple new recipes to add to your collection. Checking out some new recipes and I found a couple to try. Check out the biscuit recipe, quick, easy and a nice addition to a breakfast or brunch menu.

The Gourmet Gardener

Herbs are the first plants ready in our area greenhouses that can be planted. If you haven’t planted some it’s not too late. Many culinary herbs can be grown in North Dakota and it is fun to try new varieties each season.

Cooking with Cindy

I used the last of my frozen rhubarb, anticipating the new crop soon! Rhubarb Crisp with Crumble Top 8 cups rhubarb, diced 4 eggs 3 cups sugar 4 tablespoons flour 1 teaspoon cinnamon Put the diced rhubarb in the bottom of a greased 9x13 pan. Mix eggs, sugar and flour, pour over the rhubarb.

The Gourmet Gardener

Rhubarb, a vegetable known for its colorful stalks, signals the beginning of spring for many. Rhubarb typically begins to appear in late April and early May. Rhubarb is easy to grow and will stand considerable neglect and still be there the following spring. The leaves are not edible raw or cooked.