Issue link: https://www.epageflip.net/i/26688
2A – Daily News – Tuesday, March 8, 2011 Community people&events MILITARY Pvt. Amanda C. Brown Army Pvt. Amanda C. Brown has graduated from basic combat training at Fort Jackson, Columbia, S.C. During the nine weeks of training, the soldier studied the Army mission, history, tradition and core values, physi- cal fitness, and received instruction and practice in basic combat skills, military weapons, chemical warfare and bay- onet training, drill and ceremony, marching, rifle marksman- ship, armed and unarmed combat, map reading, field tactics, military courtesy, military justice system, basic first aid, foot marches, and field training exercises. Brown is the daughter of Walt Brown of Red Bluff. She is a 2009 graduate of Red Bluff Union High School. Pfc. Steven L. Orr Army Pfc. Steven L. Orr has graduated from basic com- bat training at Fort Jackson, Columbia, S.C. During the nine weeks of training, the soldier studied the Army mission, history, tradition and core values, physi- cal fitness, and received instruction and practice in basic combat skills, military weapons, chemical warfare and bay- onet training, drill and ceremony, marching, rifle marksman- ship, armed and unarmed combat, map reading, field tactics, military courtesy, military justice system, basic first aid, foot marches, and field training exercises. He is the nephew of Yvette Bline of Red Bluff. Orr graduated in 2001 from Red Bluff High School. Los Molinos Woman's Club will host a Corned Beef & Cabbage Dinner 5-7 p.m. on St. Patrick's Day, March 17, at the Los Molinos Veterans Memorial Hall. Cost for the din- ner is $8 for adults and $5 for children 7 and younger. Dinner includes: corned beef, cabbage, potatoes, onions, carrots, green salad, garlic bread, dessert, coffee, tea, punch and water. St. Patrick’s dinner Courtesy photo Hot dog plates will be available for $3 and include chips and a beverage. Tickets can be purchased by calling Betty Morales at 384-1706 or purchase at the door. For more information or to donate items for the drawings, call Morales or send an e-mail to LMWomansClub@att.net. SECRET WITNESS 529-1268 A program of Tehama County Neighborhood Watch Program, Inc. Setting it straight –––––––– It is the policy of the Daily News to correct as quickly as possible all errors in fact that have been published in the newspaper. If you feel a factual error has been made in a news story, call the news department at 527-2153. Tehama Co. CattleWomen are sponsoring the 1st annual Kid's Cowboy Poetry contest,and the winners will be invited to present their poetry live at the Red Bluff Library's 20th Annual Cowboy Poetry night,Wednesday April 13, 2011 at 7 p.m. Pictured are co-chairs Paula Holden and Kelly Mouton with Corkey Kramer of Red Bluff Round Up Association,who have donated 12 rodeo tickets to the winners. The Beef Checkoff suggests Dijon- glazed Corned Beef with Savory Cab- bage, Red Potatoes for St. Patrick's Day. 1 boneless corned beef brisket with seasoning packet ( 3 1/2 to 4 pounds) 6 cloves garlic, peeled 4 tablespoons butter 2 teaspoons whole black pepper- corns 1/3 cup thinly sliced green onions, including white and green parts 1 head green cabbage, cored, cut into 6 wedges (1 to 1 1/2 pounds) 1/3 cup horse radish 1/4 teaspoon ground black pepper pinch of salt 2 cups water 1 1/2 pounds small red-skinned potatoes, cut in half Glaze: D NEWSAILY HOW TO REACH US RED BLUFF TEHAMACOUNTY THE VOICE OF TEHAMA COUNTY SINCE 1885 VOLUME 126, NUMBER 91 On the Web: www.redbluffdailynews.com MAIN OFFICE: Monday-Friday, 9 a.m. - 5 p.m. Main Phone (530) 527-2151 Outside area 800-479-6397 545 Diamond Ave. Red Bluff, CA 96080 ______________________ Mail: Red Bluff Daily News P.O. Box 220 Red Bluff, CA 96080 Subscription & delivery Monday-Friday, 8 a.m. - 5 p.m. (530) 527-2151, Ext. 1 subscription rates (All prices include all applicable taxes) Monday through Saturday $9.59 four weeks Rural Rate $10.69 four weeks Business & professional rate $2.21 four weeks, Monday-Friday By mail: In Tehama County $12.29 four weeks All others $16.23 four weeks (USPS 458-200) Published Monday through Saturday except Sunday, by California Newspaper Partnership. Home delivery Fax: (530) 527-5774 ______________________ CUSTOMER SERVICE: NEWS News Tip Hotline: 527-2153 FAX: (530) 527-9251 E-mail: clerk@redbluffdailynews.com Daytime: Sports: Obituaries: Tours: (530) 527-2151 Ext. 109 Ext. 103 Ext. 112 After hours:(530) 527-2153 ______________________ ADVERTISING Monday-Friday, 9 a.m. - 5 p.m. Display: 527-2151 Ext. 122 Classified: 527-2151 Ext. 103 Online (530) 527-2151 Ext. 133 FAX: (530) 527-5774 E-mail: advertise@redbluffdailynews.com SPECIAL PAGES ON THE FOLLOWING DAYS Mondays: Kids Corner Tuesdays: Employment Wednesdays: Business Thursdays: Entertainment Fridays: Select TV Saturdays: Farm, Religion Publisher & Advertising Director: Greg Stevens gstevens@redbluffdailynews.com Editor: Chip Thompson editor@redbluffdailynews.com Sports Editor: Rich Greene sports@redbluffdailynews.com Circulation Manager: Kathy Hogan khogan@redbluffdailynews.com Production Manager: Sandy Valdivia sandy@redbluffdailynews.com POSTMASTER SEND ADDRESS CHANGES TO: PO BOX 220, RED BLUFF CA 96080 newspaper of general circulation, County of Tehama, Superior Court Decree 9670, May 25, 1955 © 2011 Daily News Postage Paid Periodicals The Red Bluff Daily News is an adjudicated daily — Daily News, March 8, 1921 90 years ago... Hooker Dome Oil Company Has Permits For Sale of Stock A large and enthusiastic meeting of the directors and stockholders of the Hooker Dome Oil Company was held at the Chamber of Commerce rooms last night. The company has obtained its permit and has taken leases upon the A.E. Bell, J.W. Squires and J.M. Howell Company tracts of land. Courtesy photo Bidwell SERRF Students Jennifer Jacobo, Ethan Williams, and Robert Kordikowski present an appreciation banner to Firefighter Lesleigh Mcleod and Engineer Kevin Turner during their SERRF Character Counts Community Civic Leadership Day. Bidwell SERRF students created the banner to honor our Red Bluff City Fire Department for all that they do for our community. Spring Run set for April 9 Soroptimist Interna- tional of Red Bluff will present its 11th Annual Spring Run on Saturday, April 9, at the Sacra- mento River Diversion Dam in Red Bluff. The event will feature races of 5km, 10km, and a 1-Mile Fun Run/Walk with the course flat and fast type of surface. Sin- gle registration is $20.00 with T-shirt. Race day registration will be $25 and T-shirts may not be available on race day. Teams of 5 or more par- ticipants is $2 less per person. Sign-in and late registration will be at 7:30 a.m. on Saturday, April 9th. All events take place - rain or shine. Awards will be given to top three win- ners in each division. Age divisions are in 10 year increments as need- ed in male and female categories. Proceeds go to the club scholarships and community projects. SIRB President Vici Miranda extends a cor- dial invitation to the public to participate in this pre-activity for the Red Bluff Round Up. For more information contact Event Chairman Jan Miller at 527-6806 or any member of SIRB. 2 tablespoons orange marmalade 2 teaspoons Dijon-style mustard 1. Position oven racks in upper and lower thirds of oven. 360'F. Heat oven to Place corned beef brisket in roast- ing pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350'F oven 3 to 3 1/2 hours or until brisket is fork-ten- der. 2. Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minutes or until butter melts; mix well. Place cab- bage wedges on one half of baking sheet and potatoes on other half. Driz- zle horseradish- butter mixture over vegetables, turning cabbage and toss- ing potatoes to coat. Cover with alu- minum foil. Roast in lower third of 350'F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown. small bowl. 3. Combine glaze ingredients in Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inch- es from heat. Brush glaze over brisket; broil two to three minutes or until glaze is bubbly and beginning to brown. 4. Carve brisket diagonally across grain into thin slices. Serve brisket and potatoes with cabbage. Makes 4 servings. CattleWomen: Corned Beef