Classifieds — October 29, 2009

October 30, 2009 · Filed Under Classifieds · Comment 

FOR SALE

Mattresses: R.C.D. Direct Wholesale at 1803 Plainfield NE will beat any Corsicanna dealer’s price. See store for details or call (616) 682-4767. p48
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Mattresses: All new sets. Twin $100, full $125, queen $150, king $195; pillowtops $190, full $170. Call (616) 293-5188 or (616) 293-6160. p48
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Memory Foam Mattress helps relieve back pain! Never used. Queen $595, king $695. Call (616) 293-5188 or (616) 293-6160. p48
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ANTIQUES

Antique Victorian desk, 5 ft. tall, 4-1/2 ft. wide and 2-1/2 ft. deep, $775. Call (616) 866-1478 and leave a message. ftfn
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FOR RENT

A spacious one-bedroom ground-floor apt. located in beautiful and quiet Victorian home at 110 N. Park Street, Cedar Springs. All utilities and trash pick-up included. $650 per month, no smoking or pets. (616) 696-9393. b45cp
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Perfect for one person, charming upstairs studio apt. in beautiful and quiet Victorian home, located at 64 E. Maple, Cedar Springs. $475/mo. includes all utilities, trash pick-up and snow removal. Laundry room on location. No smoking or pets. (616) 696-9393. b45cp
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Spacious upstairs 2-bedroom apt. in beautiful and quiet Victorian home, located at 110 N. Park, Cedar Springs. Laundry room on location. One-stall garage included. $675/mo. No pets, no smoking. (616) 696-9393. b45cp
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REAL ESTATE FOR SALE OR RENT

7 to 20 acres, Big Rapids, Stanwood, Howard City. $500 down, 10 acres starting at $22,900, $250/mo., 11%, 5-year payoff. Blacktop. Surveyed wooded building sites. Owner/Broker, Chase, call (616) 204-4550 or (231) 629-2944. b50
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CLASSES AND LESSONS

Guitar Lessons—Learn guitar the RIGHT way and enjoy it for a lifetime. Lessons also on banjo, fiddle, mandolin, dobro, etc. Call Joe (616) 874-8582. btfn
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SERVICES

Quality Cleaning by Shay—$50 weekly, $55 bi-monthly, three hours. Own supplies. Great references. Call cell phone (616) 557-2182, home (616) 636-4064. Makes a great gift. p45
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I’ll design your flier, brochure, business card for a low rate! Other graphic design also available. Over 18 years experience. Professional design guaranteed. Flier design starting at $30. References available. Call Melanie Ragsdale at (616) 889-9082 or view design samples online at ragsdaledesign.com. ftfn

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 LOST AND FOUND

LOST—domestic short-hair cat, dark smokey grey, 9-10 years old. Very friendly. Answers to the name of “Smokey.” Last seen on 14 Mile, between Wabasis and Heintzelman. (616) 843-1020. ftfn
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LOST—two teenagers’ purses in downtown Rockford pavilion on Sunday, October 11. Call (616) 874-2632 or (616) 970-2632. ftfn
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LOST—cat, orange and white tiger, striped front paws, declawed. Last seen at Wolven and 11 Mile Rd. Call (616) 863-8278. ftfn
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LOST—spayed female cat, silver-gray with black stripes. Last seen in Summit/Prospect area. Call (616) 866-1625. ftfn
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LOST—full-grown, neutered, yellow and white tabby cat. Last seen in area of Ramsdell and Harvard. Call (616) 754-7900. ftfn
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LOST—orange cat with white paws and white chest. Lost by Peachtree and Natchez Court. Comes to the name of “Ginger.” Reward. Call (616) 826-9785 or (616) 884-0068. ftfn
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FOUND—yellow Lab/Siberian husky mix at Thunder Hawk resort in Pierson on Sunday, June 21. Call to identify, (616) 788-9725. ftfn
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LOST—missing since May 1, 2009. Blonde and white mixed Lab, comes to the name “Zoey.” If found, please call (616) 863-0546, or take her to the Kent County animal shelter. Please return her! ftfn
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LOST—11-year-old black-and-white male cat. Declawed, right ear misshapen. Last seen on Hessler Dr. in Rockford on Friday, Feb. 20. Call (616) 874-1702, leave a message. ftfn
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LOST—small Siamese female cat, seal point, spayed. Lost west of river in Rockford near Jericho and Cahill. $50 reward! Call (616) 866-1021. ftfn
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PETS AND SUPPLIES

Free kittens—playful indoor kittens, three girls, two boys. Litter-trained, free to indoor homes. (616) 866-8633. ftfn
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Free—one calico cat, 2 to 3 years old, indoor/outdoor, plays well with kids. (616) 696-9225. ftfn
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The Rockford Squire’s “Free” and “Lost & Found” classified ads are free of charge. Call (616) 866-4465 by noon on Monday to place your ad in next Thursday’s issue.
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What’s Cookin’ — October 29, 2009

October 30, 2009 · Filed Under What's Cooking · Comment 

Jeanne Briggs

Jeanne Briggs

by JEANNE BRIGGS

“Bell” Weather

There’s no disguising a bell pepper. While summer vegetables such as zucchini and eggplant tend to absorb other flavors, bell peppers assert themselves in dishes. Even when used as a garnish—say, finely diced bell pepper showered over pasta or grilled scallops—the bright taste of the pepper hits your palate first. Eaten raw, they’re crunchy and refreshing. When cooked, they grow soft and luscious, and their flavor sweetens and mellows. Then the gorgeous, racy colors—red, orange, yellow, and even purple—can brighten and enliven plain dishes. Go bells! 

Jasmine Rice-Stuffed Peppers

4 large bell peppers (you choose your colors)
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1/2 cup uncooked jasmine rice
1 cup chicken broth
2 cups tomato sauce, divided
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 pound ground sirloin
1/3 pound ground turkey meat

Preheat oven to 400F. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jellyroll pan, cut-sides up. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat and cool completely. Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining cup tomato sauce evenly over peppers. Cover and bake at 400F for 45 minutes. Uncover and sprinkle with remaining cheese; bake until cheese melts. Serves 4 (two pepper halves each).

Sautéed Peppers

Rinse and seed 4 peppers; cut in thin slices. Heat 3 tablespoons salad oil in large frying pan; add peppers, 2 tablespoons water and 1/2 teaspoon cumin seed. Cook over medium heat, stirring, until peppers are limp and liquid has evaporated; salt to taste. Serve at room temperature.

Zucchini with Bacon and Red Peppers

1/2 cup diced bacon, uncooked
2 cloves garlic, crushed
1-1/2 cups diced onion
1 cup diced celery
1 cup chicken broth
1 teaspoon ground pepper
1 teaspoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon chopped fresh basil
6 cups zucchini sliced into 1/2-inch slices (about 1-3/4 pounds)
2 medium red bell peppers, seeded and cut into 1-1/2-inch strips

Cook the bacon until browned. Add the garlic, onion and celery, and cook until just tender. Stir in the chicken stock, pepper, Worcestershire, vinegar, and basil. Add the zucchini and peppers. Cover the pan and simmer over low heat for 15 minutes, or until tender. Arrange the zucchini on a serving platter. Drizzle sauce over all. Serves 6.

Green Pepper Casserole

2 tablespoons butter or margarine
1 cup uncooked long grain rice
2 cups chicken broth
3 mixed color peppers, seeded and sliced
1-1/2 pounds lean ground beef
1 medium onion, chopped
2 stalks celery, thinly sliced
1 clove garlic, mashed or minced
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) cans tomato sauce
1-1/2 cups shredded Cheddar cheese

Heat butter in a frying pan, add rice, and stir until lightly toasted; spoon into a greased 9×13 baking dish. Pour boiling chicken broth over rice. Arrange pepper slices on the rice. Cover tightly with foil and put into a 375F oven for 20 minutes. Using the same frying pan, sauté meat until it loses its pinkness. Add onion, celery, garlic, oregano, salt and pepper; continue cooking for 5 minutes. Stir in the tomato sauce. Remove casserole from the oven and spoon the meat mixture over the peppers. Cover and bake for 15 minutes more. Remove cover, sprinkle with the cheese, and bake uncovered for 5 to 10 more minutes. Serves 6.

Mini Pizzas with Sweet Bell Peppers and Mozzarella

1 package of frozen small dinner rolls (thaw 8 rolls for the pizzas)
2 tablespoons olive oil
2 garlic cloves, minced
2 red bell peppers, seeded and chopped
Chopped ripe olives
1 handful basil leaves
1 teaspoon balsamic vinegar
6 oz. sliced mozzarella
Salt and ground pepper

Let the bread dough rolls rise in a warm place and flatten with a rolling pin to the size you wish. Meanwhile, heat the oil, add the garlic and peppers, and fry gently until tender. Transfer this to a food processor, add the basil and balsamic vinegar, and process until smooth. Season to taste. Preheat the oven to 425F. Grease a baking sheet. Place the flattened dough on the sheet slightly apart. Spread a large tablespoon of the mixture over each dough round and top with some olives and mozzarella slices. Season with pepper. Bake for about 10 minutes until golden and bubbling. Makes 8 mini pizzas.

 

 

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RCS hosts 3-on-3 basketball tournament for elementary students

October 29, 2009 · Filed Under Sports · Comment 

What kid doesn’t like receiving a trophy? Your third-grade through eighth-grade child has an opportunity to obtain a coveted championship trophy on Friday, Nov. 20 and Saturday, Nov. 21 at Rockford Christian’s first three-on-three basketball tournament. The event is sponsored by the Rockford Christian Athletic Boosters and is open to anyone in metro Grand Rapids and surrounding communities.

Teams will consist of no more than four players who play at the highest grade level of the oldest player. There will be registered referees officiating the

event to keep the games safe and fun. Games will be played at Rockford Christian School, 6060 Belding Road, Rockford.

The cost for each team is $80. A completed team registration form must be received by Nov. 1, 2009. The registration form can be found online at www.grcs.org; select “Schools” and “Rockford Christian Middle School.” Each player will also receive a tournament t-shirt and lots of fun memories. Concessions will be available during the event. The number of games for each grade will be determined by the number of teams that register for the event. Game times will be forwarded one week prior to the event.

This is a great opportunity to get your hoop player ready for winter basketball. If you have any questions, please contact the tournament director, Jon Holesinger at jholes@chartermi.net or (616) 863-9720.

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Officer Robinson named president of Michigan Crime Prevention Assc.

October 29, 2009 · Filed Under Top News Stories · Comment 
Rockford Police Officer Dave Robinson 

 

Rockford Police Officer Dave Robinson

The Crime Prevention Association of Michigan (C.P.A.M.) voted Officer Dave Robinson, of the Rockford Police Department, to a two year term as their president for 2010.

Officer Robinson, a sixteen year veteran, who oversees the Rockford Police Department Community Policing Programs, most recently served as Secretary for C.P.A.M. the past two years. The Crime Prevention Association provides training and crime prevention resources to police and sheriff departments throughout Michigan.

The association, which boasts over 100 members, is recognized as the leader in crime prevention practices.

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Fish story has two tales

October 29, 2009 · Filed Under Top News Stories · Comment 
LIFELIKE ARTISTRY—Floyd Riegling, a Rockford carver, created a replica of the huge small mouth bass caught by Dr. Carl Stites this summer. His carvings allow anglers a life-sized memory of their catch while allowing the fish to go free. LIFELIKE ARTISTRY—Floyd Riegling, a Rockford carver, created a replica of the huge small mouth bass caught by Dr. Carl Stites this summer. His carvings allow anglers a life-sized memory of their catch while allowing the fish to go free.

 

 

 

 

 

 

 

 

 

 

 

 

 

When you want to let the big one get away, Rockford man has the answer

When Floyd Riegling retired from his upholstery business, his wife Carol wondered what he would do. He is enjoying his second career as a “starving artist” with his new passion of carving fish from photographs.

“I always wanted to carve,” he said. Self-taught, the artist can re-created an angler’s favorite catch in about 25 hours and result in a product that is life-like but didn’t cost the fish its life.

He works from either basswood or foam and has developed his own techniques. The teeth of a sturgeon and whiskers of a catfish are actually nails he embedded and filed to shape. Onion bags under the paint give his foam fish scales. On wood they are burned in.

He recently presented Rockford eye doctor Carl Stites a duplicate of a fish Stites caught this summer. Riegling saw the photo in the Squire and took it upon himself to make the carving. “It’s very flattering, actually,” Stites said. He took the fish on a crawler harness in Intermediate Lake in Bellaire. It was 22-1/2 inches and he took it at about 5:45 a.m. and earned him a master angler’s patch for the catch. “I let it go so maybe someone else can have the fun of catching it,” Stites said.

Riegling said he enjoys the work so much he would rather carve fish than go fishing now. Fish range from under $100 to over $500, depending on the size, because of supplies and the amount of time they take.

The carver showed his work at Art in the Park and sold several pieces. He has many at his Rockford home to show people interested in hiring him to carve their favorite catch. To find out more, give him a call at (616) 454-7847. He just doesn’t have any examples of fish he’s caught himself. “I never caught anything big enough to catch and release,” he said.

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