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2A – Daily News – Tuesday, May 10, 2011 Community people&events Military Charles W. Lampron Navy Seaman Recruit Charles W. Lampron, son of Eileen J. Lampron of Red Bluff, and Charles W. Lam- pron, of Red Bluff, recently completed U.S. Navy basic training at Recruit Training Command, Great Lakes, Ill. During the eight-week program, Lampron complet- ed a variety of training which included classroom study and practical instruction on naval customs, first aid, firefighting, water safety and survival, and shipboard and aircraft safety. An emphasis was also placed on physical fitness. The capstone event of boot camp is “Battle Sta- tions.” This exercise gives recruits the skills and confi- dence they need to succeed in the fleet. “Battle Sta- tions” is designed to galvanize the basic warrior attrib- utes of sacrifice, dedication, teamwork and endurance in each recruit through the practical application of basic Navy skills and the core values of Honor, Courage and Commitment. Its distinctly Navy flavor was designed to take into account what it means to be a Sailor. Lampron is a 2010 graduate of Red Bluff High School. Gleaners food distribution Street, Wednesday All income must be reported. Income is gross monthly not net. One card only will be issued per household. All other sites will be at usual times and places. Applications for food bank cards may be on the day of giveaway. Bring large paper or plastic bags if possible. 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. CattleWomen: Royal Wedding Gleaners will distribute food May 16-18 as follows: • Rancho Tehama, noon to 2 p.m., Recreation Center, Monday •Los Molinos, 9 a.m. to noon, Masonic Hall, 25020 Tehama Vina Road, Tuesday • Corning, 8 a.m. to noon, Corning Senior Center, Wednesday • Red Bluff, 8 a.m. to noon, Food Bank, 20699 Walnut Courtesy photo Planning the details of the inaugural Trail Ride on Dye Creek Preserve May 21 were Tehama County CattleWomen Tammy Chrisler with back to camera, clockwise Charlene Priest, Jill Gard, Paula Holden, Jeanne Smith, Chairwoman Tiffany Holbrook and Sherry Garvin riding Possee. Reservations will be accepted until May 13 at $40, call 227-0033. At the Royal Wedding it was said that Prince William liked chocolate biscuit cake (his groom cake) and Cottage Pie, as prepared by Darren McGrady, personal chef for Princess Diana when he was a child. Cottage Pie 2 tablespoons corn oil 2 small yellow onions, finely chopped 1 1/2 pounds ground beef 1/3 cup all purpose flour 1 to 2 teaspoons dried thyme, according to your taste 2 cups water 1 tablespoon Kitchen Bouquet browning and seasoning sauce 2 beef bouillon cubes 1 tablespoon Worcestershire sauce potato topping: 2 pounds (peeled weight) red pota- toes, about 8, medium 2 ounces (1/2 stick) butter 2 teaspoons salt D NEWSAILY HOW TO REACH US RED BLUFF TEHAMACOUNTY THE VOICE OF TEHAMA COUNTY SINCE 1885 VOLUME 126, NUMBER 145 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 Mayor C.L. Strong is confined to his home with illness and will probably not be about the streets again for several days. ... The Woman’s Improve- ment Club meets tomorrow afternoon, May 11, at Woodman hall at 2:30 o’clock sharp, after which the ladies will go visit Monroe school to witness a children’s pageant under the direction of Miss Dobbs, instructor of music in the grammar schools. — Daily News, May 10, 1921 90 years ago... Local Happenings $ 1/8 teaspoon ground white pepper (about 5 grinds with the pepper mill) 1/8 teaspoon grated nutmeg Due to the generosity of an anonymous donor, the Gateway Science Museum in Chico recently established a $25,000 endowment. Beginning next week, the museum will launch a dollar-for-dollar fundraising drive with 1/4 cup heavy cream 1 egg yolk 1 cup grated cheddar cheese Preparation: Large sauce pan, heat oil and add finely chopped onion. Saute until the onion becomes soft and translucent. Add ground beef and break it up using a wooden spoon. Saute until beef has lost pink color. Gradually stir in the flour, thyme, water, Kitchen Bouquet, bouillon cubes and Worces- tershire sauce. Reduce heat to low and simmer (so it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove and use a slot- ted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes. If there is any sauce left after tak- ing out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this the goal of pushing the endowment to $50,000. The new endowment will fund costs associat- ed with exhibits, both traveling and permanent, at the museum. The anonymous donor has been active with the Gateway Science Muse- Salon Bella Dona Full Service Salon 3 per foil or Nicole Richardson May Highlight Special $ 60 for full highlights Call for appt. 527-4843 (exp. May 31, 2011) stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrig- erator. While the meat is simmering, place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender (about 20 min- utes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1-2 minutes to dry them thoroughly. Mash the potatoes with a potato masher. Stir the nutmeg, cream and egg yolk with the butter, salt, pepper. Sprinkle the top of the potatoes with the grated cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap and refrigerated. Bake in a preheated oven at 350'F for about 20-30 minutes until the potatoes are golden brown and the pie has heated through. 4 servings. Gateway Science Museum fundraising drive um for more than a decade and has a strong interest in science. The intent of the orig- inal gift is to stimulate donations by matching each dollar until the endowment reaches $50,000, at which time the endowment can be further augmented. The long-term goal is to cre- ate a $5 million endow- ment to provide finan- cial assistance to the Gateway Science Muse- um. Beginning May 9, the Advancement Office at California State Univer- sity, Chico will start a telephone fundraising drive to support the endowment. The univer- sity call center will be contacting alumni resid- ing in the Chico area for initial support of the endowment. Anyone wishing to contribute to the Gate- way Science Museum Endowment Fund may send a donation made out to the CSU, Chico University Foundation, GSM Endowment Fund #08590. Checks may be sent to University Advancement, Attn: Daria Booth, CSU, Chico, 400 W. 1st St., Chico, CA 95929-0155. Gateway Science Museum opened its doors Feb. 27, 2010, with the goal of creating a lifelong learning envi- ronment that enables people to explore, inter- pret and celebrate the magnificent natural her- itage of our region through science, research and education. More than 30,000 visi- tors have explored Gate- way Science Museum’s exhibits, including more than 6,000 children who came with their classes on field trips. Gateway Science Museum, located at 625 Esplanade, is open Wednesday – Friday, noon to 5 p.m., Saturday and Sunday, 10 a.m. to 5 p.m. Admission is $5 for adults, $3 for children and free for museum members. For more information, please visit www.gatewayscience.org. Dr. Andrew PomazalD.O. Physician & Surgeon General Medicine Saturday Appointments Available • High Blood Pressure • Diabetes • Joint & Muscle Pain • Lung Problems We offer Osteopathic Manipulation 530 528-2066 2050 Main St, Red Bluff Accepting New Patients