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Ireland photos shown at Senior Center noon luncheon

Bluffton senior citizens will view photographs of the association's trip to Ireland last summer during its March dinner meeting.

The meeting is at noon, Monday, March 8, at the Senior Citizen Center, 132 N. Main St. Three members of the association will be recognized for their 90th birthdays. They are Methel Benroth, Dorothy Williams and Harold Balmer. The program's master of ceremonies is Barbara Shinabery; hostesses, Dortha Radabaugh and friends.

March activities

Wednesday, March 3, from 10 a.m. to noon, the monthly blood pressure clinic.

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What's for lunch in the school cafeteria March 1-5?

Bluffton Elementary and Middle School menu

for March 1 to March 5

Monday, March 1

Hamburger, cooked carrots, applesauce cup, milk; MS a la cart: calzone

Tuesday, March 2

Vegetable beef soup, ham sandwich, pineapple, milk; MS a la cart: fried veggie basket

Wednesday, March 3

Shredded chicken sandwich, broccoli with cheese, mandarin oranges. milk; MS a la cart: hot pocket

Thursday, March 4

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"Left to Tell" book club selection in March

"Left to Tell," a book by author Immaculee Ilibagiza, will be discussed in March at Maple Crest. The book club meets in the Maple Crest family room. The discussion takes place at 2:30 p.m., Monday, March 22.

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Elesha Hodges presents piano recital at Maple Crest

Elesha Hodges, an Ohio Northern University piano major, will present a solo piano recital at 7 p.m., Tuesday, March 16, at Maple Crest. She is a junior at ONU and is a student of Dr. Rebecca Casey. The concert is in preparation for her judged recital at ONU.

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BHS concert band performs at March breakfast for seniors

The Bluffton High School concert band is the featured performing group for the March senior citizen breakfast sponsored by the Bluffton schools. The band is directed by David Sycks.

The breakfast is at 8:30 a.m., Wednesday, March 10, in the Bluffton middle school cafetorium. It it open to senior citizens in the school district.

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Breaded pork chops the way they like them at Maple Crest

Breaded pork chops

2 c. seasoned bread crumbs

1/2 c. grated parmesan crumbs

1 T. garlic powder

2 T. parsley flakes

3/4 tsp. salt

Dash of pepper

2 eggs

1/4 c. milk

Pork chops (any amoung up to 24 to 26 chops)

Mix all dry ingredients together. In separate dish, beat eggs. Add milk. Wash and drain pork chops. Dip chops in egg mixture then in bread crumb mixture.

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