Newspaper Archive of
The Superior Express
Superior, Nebraska
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July 30, 1992     The Superior Express
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July 30, 1992
 

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8A THE SUPERIOR EXPRESS Thursday, July 30, 1992 Guide Roc:k man has been racing 20 years By Gloria Garman During the racing season the Fzlgar garage, on Guide Rock main street is a busy place. Larry Edgar, Guide Rock, is co-owner and driver for a Sportsman class race car. He has been a race car driver for 20 years. "Before this car, we raced a street stock car for three years. Now we've moved up to the svortsman class and it's been hzrd to get used to," Edgar said. The car made it's debut this racing mason. It was made from a 1970 Camaro. The nose piece of the car is from a Pontiac Grand Prix and the motor is ba- sically a nigh preformance stock motor. The aluminum body pan- els are homemade. The racing season starts in April and lasts through October. brides-to-be: ,'"j/ e( "r A beautifld wedding begins with beautiful invitations by Masterpiece. Take time now to see our big selection of beautiful styles. MRSTICiIlCP_- $1'/,3D19. "We race three nights a week and usually it takes three nights a week for upkeep and repairs, unless we have major complica- tions," Edgar stated. With three wins and two third place positons, the ear has had a successful racing season so far. The races entered have been in Red Cloud, Doniphan, Lexing- ton, and Stockton. The car's sponsors are C & D Service and Valley Bowl, Red Cloud, and Marvin and Kay Webber, Inavale. The other co-owners, Tim Kinnamart, Larry Edgar Jr., Guide Reek and Dan Gouldie, Franklin, all help Edgar with the car repairs. They add, "There's alot of work and upkeep on the cal'." Special tires, to fit the track tales must be used. The tires usually last for four to five weeks, the rear tires wearing out first. Safety features in the car are a five-point belt system, fire ex- tinquisher, and a window net. Ready to enter their car in the next race are Webster County residents Dan Gouldie, Tim Kinnamon and Larry Edgar, Sr. The driver wears a fire suit and a helmet for protection. Edgar has not had any major injuries in his years of racing. He adds, "I talk about retiring but I really enjoy the racing."  SEEK NO FURTHER ii II II II II II ii Sweetest Peaches 11 This week from Illinois. Several grades to choose !! from. Try 'era before you buy 'em bi-color sweet corn $7.75 a bushel II l Tomaes, potatoes, cucumbers, zuochini and our t,rld4arnous cider slushes Open 9 a.m. - 6 p.m. Monday through Saturday ' PHONE 913-374-4255 ''' - C0unlmd on U,S. Tami Mazour Dry Creek Oatmeal Rolls 2 1/3 cup water, divided 1 cup dry oatmeal 3 T. butter 2/3 cup brown sugar 1 1/2 tsp. salt 2 pkg. yeast 5-5 3/4 cups flour 1 T. white sugar In saucepan heat two cups water to boil. Add oatmeal and butter, simmer one minute. Re- move to a large bowl and let cool to 130 degrees. Heat remaining water to 130 degrees, add yeast. To the oatmeal mix add brown sugar, white sugar, salt, yeast mixture and half the flour. Mix well. Add enough flour to make a soft dough. Turn out on floured board. Knead six to eight minutes or until smooth and elastic. Place in a greased bowl and let rise until double. Punch down, divide in half and shape each half into 12 balls. Place one inch apart on a 9 x 13 greased pan. Cover, let rise 45-50 minutes. Bake in 350 de- gree oven 20 to 25 minutes. Jill Reiman Lawrence S.O.S. Fluffy Sponge Cake 1 1/2 cups Gold Medal flour 1 tsp. baking powder 1/2 tsp. salt 6 egg yolks 1 1/2 cups sugar 1/3 cup cold water 2 tsp. vanilla 1 tsp. lemon flavoring 6 egg whites 1/2 tsp. cream of tartar Heat oven to 325 degrees. Measure flour by dip, level, pour method or by sifting. Blend flour, baking powder and salt. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Pour beaten yolks into large bowl and beat in sugar gradually. Beat dry ingredients in alternately with water and fla- vorings. In large bowl, beat egg whites and cream of tartar until stiff. Gradually and gently fold egg yolk mixture into beaten whites. Pour into ungreased tube pan, 10 x 4 inch. Bake 60 to 65 minutes. Turn pan upside down with tube over neck of funnel or PurpU Ribbon [ Terry Kniep Soft Pretzels 4 to 4 1/2 cups all-purpose flour 1 pkg. active dry yeast 1 I/2 cups milk 1/4 cup sugar 2 T. cooking oil 1 1/2 tsp. salt 3 T. salt 2 quarts boiling water 1 slightly beaten egg white Sesame seed or coarse salt In mixer bowl combine 2 cups of the flour and the yeast. In sauce- pan heat milk, sugar, oil and 1 1/ 2 teaspoons salt just till warm, stirring constantly. Add to flour mixutre. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a six, on. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover. Let set, rise in warm place until double. Punch down; turn out onto lightly floured surface. Cover, let rest 10 minutes. Roll into a 12 x g inch rectangle, Cut into 16 strips, each 12 inches long and 1/2 inch wide. Roll each into a rope 16 inches long. Shape into pretzels. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in boiling water. Lower 3 or 4 pret- zels at a time into boiling water, boil for 2 minutes, turning once. Remove with slotted spoon to paper toweling. Let stand a few seconds, then place 1/2 inch apart on well-greased baking sheet, Brush with mixture of egg white and 1 tablespoon water. Sprinkle lightly with sesame seeds or course salt. Bake in 350 degree oven 25 to 30 minutes or until golden brown. Inflation is a condition that allows you to live in a more ex- pensive neighborhood without _ --..'. %. " i bottle. Cool. Remove from pan. ever?eying.., % , I in Wh rlpool : //L/...,.,A   , = | ,, 5,000 BTU I'i i  e t I - Superior Air Conditioner |11 II *279 |lJ I! l'  ' Eve7 Thursday TursaayEvoingOnly w L) xU| 6 9 p.m. Scott TVand Applian00 .,"  {unless adverlised olherwise) ,. 341 N Central, Superior, Neb. .. == Ib IIL .... .-:.'-- 402-879-3501 IF-rbu00roj0000ll 00Sc,L 2 Ambassador ,u,y EL DGE Isuporior, Neb. I --- - p Greetmg ll TQblets or Coplets /I -qursda., qu(u _30 I Cards 2.00 ,.o,. :,I l1 llliI Deoel Pharmacy ]1 II SHupeamn:dS/gn:raRolls ,4 O  [I  Ben....Franklinou Fo, t." II -- 335 N Central 11 II ;;:L ........ =/"  *-/-/ II l ,t-- ., ,o,o,,, ... ... ,oz..u./I s,.,o,, Neb. . Washinon, Kan. g SecuritYBankNational FULL SERVICE BANK 355 N CENTRAL, SUPERIOR, NEB. MEMBER F.D.I.C. 402-879-3284 1 FREE Single Outlet Surge ISuppressor SALE Regularly $10.99 '1.99 Su error A'H arflware 250 N Central, Superior, Neb. Phone 402-879-4119 .... ffllursEay evening wi[Ereceive an adEitimuff I11 one quarter percent interest to our III I -L ilrl & Trust Co.  III ,u,o,..,,,=, .................... , .... 00)11 ill Thursday Evening Special IH [ii]l Chicken Fried Steak $5.00 IH !11 Baked Potato, Tossed Salad T-- I. _ T_.T I li  I Roll and Butter, Iced Tea or Coffee p U ,ax I H |ijl Saturday Evening Special ID |ill 7 oz. Sirloin Strip   IiI r I Baked Potato, Combination Salad, % .l=IJlf llI 11 Garlic Bread or Tea Roll, Iced Tea or Coffee plUS tax II Jill Regr Menu Available Also II []1 nermom unn IH !itl 233 N Central- Suoerior. Neb. , Ill ''''''***-" COUPON *'*-**-**'* 00nNmt aND i 0 " LORUS WA'IHEI: O iiiiii i i ii i ii iiiii i iiiiiiii ii iii i iiii iiii ," - Ounce Gatorade *1-69 1ST ROOM REGULAR PRICE 32 $5 OFF EACH ADDITIONAL ROOM i 16-Ounce Gatorade 69 Whln You Call "m" '- m" RAINBOW INTERNATIONAL ! ReoisterToWlnBctsketloollSe, i Off i Z p 00=il Thurs-da, 6 ,p.m. ! ]Drug i ,.qlIIlII E/l)nSu  rr= CLEANING CO. I .JliI=Ilr.]l 414 East Th,rd l) n ' : IP 548E Fifth, Superior, Neb. Phe402-8711-3111 ,qJU ill Supe "or, Neb. * 336 N Central, Superior, Neb. * ...,.......=.,--..o--,.o,. 111 402-879-4710 : 402-879-4234 : ;  =,..,..,.,c "'''''''''" COUPON "'''*'''''" I'" 1/2 Price Shoe's and l'/2PdceclOthes 1 ,iIiI I I I I I III I I II I! I I I I ii Morton Salt: aamaamaa.00m00p000000a00 ............. , , q.IiO " BUY i Hr PRICE ITEM BiB 1;I Thursd.gp.rn.O, Bog"n..,fr,_lVW InI Between6and9 p.m. [GET SECOND FOR $1 I i Dick and Fronk'sI!i,Jl i Richard41end0 NJaneneBIoom Bagley i ,..,..,...,, .... i ........ l Superior, Nob. U .207 We Fourth i=1='" m |, , Ol, a@llo, lhtrk,t | ===================== . ,o,.c....,.....,..,.,.. ,,o..,o,,,. j ASCS I Ag. Nev By Dale Kovanda ASCS Director By Dale Kovanda With wheat harvest ending and much of the newly harvest- ed grain going directly to mar- ket, some producers may have asked themselves (and the ware- houseman) what the Wheat Checkoff Program they helped fund is really all about. The checkoff, which now stanAs at one and one-fourth cents per bushel, is collected in Nebraska by all In'st purchasers of wheat such as elevators, food processing facilities, feed lots, and even ASCS offices when the grain is placed under CCC loan. The Nebraska Wheat Board administers these funds in ways that offer the best opportunities for producer profitability. A sev- en-member board, each member appointed by the governor, is re- sponsible for tiese actions. While there are checkoff pro- grams for sorghum, corn, and soybeans, the Wheat Checkoff Program is unique for the fol- lowing reascss: 1) Wheat is pri- marily a human food source and is one of the world's most con- sumed cereal grains. This re- quh.s ongoing nutritional re- Health tip Finish This Mediealton Many times patients will feel better after three or four days of taking prescribed medication. Often the inclination is to stop taking the medicine sihce the original symptoms are no longer present. The Nebraska Medical Association cautions that your antibiotic may not eliminate the bacteria completely from your system unless you finish your entire course o( medication. Bacteria grow at different rates. Slow-growing bacteria take longer to kill, thus con- tinuing your medication until it is gone is the only sure way to rid your system of the bacteria. If you don't take all o the search and testing. graded and thaa other ratf ale for whea terest representati tional wheat sal al othe- These wheat board to and grams. and utilization around the world The result increased market producer of this reGality. The Nebras is a part of U.S. ates, CtJSW) a zation of which continues Io port market tiesI'/istorically, _, of the U.S. wl_., overseas. The USW crease global expOt swating the eonst reliability, and av American wheat. The NebraSka is also a member Foods Council, w. ed to promoting wheat and do n' don of wheat-l Would you liev half of all ,neri did not realize tl is m_de from wl In production n varieties are bei not for food uses.b trial uses. The U v braska conductS  research proje_, i  change the wren, ture. Some day growing a variety will be used fot plastics, pharu cosmetics. Prr,  soon be using ww,*- medication you could have a lacnem. relapse. Numerous In the case of strep throat it is and research I__ especially important to finish way as we your antibiotic. Strep bacteria time you quuest. wMeh remain in your throat, small investmen. not only leave you at risk for think of it as,ata : relapse, hut for rheumatale into the future t, fever as well. dustry. SUPERIOR FOOT CLINIC J :FOOT SPECIALIST-SURGEON ;" 402-879-3411 . 213 East Third Superior, Neb. Dr. phll Id Whitney-The raps Insurance AgenCY, Call for Justin, Larry, for QUALITY. RELIABILITY" Our Way of Doing Business - sindl Phone 402-879-3315 117 West Third Diet Coke, Coke, Sprite and, Mr. Pnbb .............. 6-pk. ca0. 50-lb. Freezer Beef Bundles All Freezer Beef Cut and Wrapped 20 lb. Beef Roasts 5 It). 10 lb. Beef Steak 5 It). 10 lb. Ground Beef Ground Beef ............. , ........... Ground Beef Patties ..... Ground Pork ........................ Ground Pork Patties ............ 6-oz. Ribeye 8-oz. Ribeye ............ . 8 oz. Pork Fillet ................. 8 - 8 oz. Beef Fillet ............ i Smoked Pork Chops .......... Thick Cut Pork Chops ........ - Roodes's Hot Dogs ......... 2! I---CHECK AT CONSUMEI L__ FOR CATERING NEII::) CLOSED AT NOON sATUP t$ Consumer Packnng Corer Phone 402-a79- !-r  I 301 West 1st Street--SuP