Kirsten Begin has been awarded the doctor of veterinary medicine degree from Michigan State University’s College of Veterinary Medicine. She received the degree during commencement and hooding ceremonies on campus May 8, 2009. Begin is the daughter of Neil and Lynn Begin of Belmont and a 2001 graduate of Rockford High School. At the College of Veterinary Medicine’s senior banquet held May 8, Begin was the recipient of the Ethicon Surgery Award for small-animal orthopedic surgery. She was also the class of 2009 treasurer. Dr. Begin will do a small-animal internship at Mississippi State University’s College of Veterinary Medicine.
Articles by Squire News
Thursday, June 25 Seniors Unlimited “Out To Lunch Bunch”-tour Canteen Services in Comstock Park, a third-generation, family-owned, Michigan-based company that provides food service solutions in vending, dining and catering, office coffee and water programs, senior meals, and correctional commissary and food services. After the tour, lunch (on your own) will be at Alpine’s Olive Garden. Cost is $2 per guest (bus fee). For reservations and bus pick-up times/locations, call Marcia at 616) 863-6322. Friday-Saturday, June 26-27 3rd Annual Rummage/Bake Sale– 9 a.m. to 7 p.m. on Friday, and 9 a.m. to 3 p.m. on Saturday, at Grattan Township Hall, 12050 Old Belding Rd., Grattan. There will be home-baked cakes, cookies, pies and breads, antiques, collectibles, knickknacks, clothing (all sizes), toys, stuffed animals, books, sports equipment, games and small household items. All proceeds to be used for the Veteran’s Memorial and other FFN-sponsored programs. Lunch will be available. For more information, contact Dianna at (616) 826-1872 or Vivian at (616) 691-7105. Saturday, June 27 Rockford Farm Market-8 a.m. to 1 p.m. every Saturday through October 31, in the South Squires Street parking lot, off Main St., downtown Rockford, featuring Michigan-grown produce, fresh baked goods, flowers and plants. Summerfest-10 a.m. to 3 p.m. at the Izaak Walton League (Dwight Lydell Chapter) Conservation Center, 5641 Myers Lake Ave., just north of Cannonsburg Rd. on west side of Myers Lake Ave. Enjoy activities for all ages, food, and information on natural landscaping and invasive species. Activities include scavenger and treasure hunts, birdhouse assembly, wildflower identification and woodlot management. For more information, visit www.michiganikes.org. Tuesday, June 30 Huntington Rogue River Blues Series-7 to 9 p.m. at the Garden Park Stage, along the White Pine Trail near the dam, every Tuesday through August 11. This week features James Reeser and the Backseat Drivers. Country Music-9:30 to 11:30 a.m. every Tuesday at Rockford Ambulance Community Center, corner of 10 Mile Road and Shaner Avenue in Rockford. Music by the Rogue River Band. Enjoy free coffee, tea and snacks. Wednesday, July 1 Business Counseling-Starting a new business or have questions about your existing business? The Rockford Chamber of Commerce and the Service Corps of Retired Executives (SCORE) would like to help. SCORE is a nonprofit organization sponsored by the U.S. Small Business Administration and […]
by JEANNE BRIGGS Once a haven for lonely leftovers, casseroles have been updated and modernized, and have staged a comeback in the past few years. Many recipes are now built on fresh foods with good nutrition in mind. These recipes are easy to make and simple to serve. The bonus is they’re time-savers that don’t require last-minute preparation. Need a dish to pass at a potluck? Try one of these and get raves. Bon appetit! Glazed Chicken Bake You won’t believe the combination of ingredients-cranberry sauce, French dressing, and onion soup mix-that makes this dish so delicious. 1-1/2 cups converted rice 2 cups boiling water 3 scallions, chopped 1 (16 oz.) can whole berry cranberry sauce 1 (8 oz.) bottle French dressing 1 envelope dry onion soup mix 6 bone-in chicken breast halves, skinned 1 (10 oz.) package frozen mixed vegetables Preheat oven to 350F. In bottom of a 9×13-inch baking dish, combine rice, boiling water and scallions. Mix well. In bowl, combine cranberry sauce, dressing and dry soup. Mix to blend well. Using about one third of mixture, place several spoonfuls evenly over rice mixture. Arrange chicken breasts evenly on top. Spoon remaining cranberry mixture over and around chicken breasts, spreading evenly. Cover with foil. Bake 1-1/4 hours. Remove foil, sprinkle vegetables all around chicken, and carefully mix into rice. Bake 15 minutes longer, or until vegetables are hot and cooked through. Serves 6. Chicken Enchilada Casserole 9 (8-inch) corn tortillas 1 (28 oz.) can crushed tomatoes with added liquid 2 cups shredded cooked chicken 4 scallions, chopped 1 (7 oz.) can diced green chiles 1 (2.2 oz.) can sliced ripe olives, drained 1-1/2 cups sour cream 2 cups shredded cheddar cheese Preheat oven to 350F. In a 12×8-inch baking dish, place 3 tortillas, overlapping slightly, as necessary. Layer one third of tomatoes, chicken, scallions, chiles, olives, sour cream and cheese over tortillas. Cover with another 3 tortillas and layer half of remaining tomatoes, chicken, scallions, chiles, olives, sour cream and cheese. Then repeat layers again, ending with tomatoes and cheese. Bake uncovered about 35 minutes, or until bubbly and heated through. Serve with guacamole and shredded lettuce. Serves 6. Baked Reuben Casserole 6 slices rye bread, preferably with dill 1/2 cup Russian or […]
Al and Audlane (nee Whittall) Pedley are celebrating their 50th wedding anniversary on July 4. The couple were joined in matrimony July 4, 1959, in Belmont, Mich. The Pedleys are the parents of Pete and Debbie Wasko, Mark and Sue Pedley, and Kurt and Diane Kilar. They are the grandparents of Matt and Kim Tennill, Alan and Rachel Schell, Mike and Megan Sweeney, Ryan Pedley, Anna Kilar, Ty Kilar, and Luke and Ben Wasko. They are also the great-grandparents of Zach and Wyatt Tennill. Al and Audlane will be celebrating this occasion with a family dinner.