MID AMERICA MARKETPLACE

Like puzzles? Then you’ll love sudoku. This mind-bending puzzle will have you hooked from the moment you square off, so sharpen your pencil and put your sudoku savvy to the test!

LAST

WEE

K’S

ANSW

ERS

LAST

WEE

K’S

ANSW

ERSHere’s How It Works:

Sudoku puzzles are for-matted as a 9x9 grid, bro-ken down into nine 3x3 boxes. To solve a sudoku, the numbers 1 through 9

--

boxes. The more numbers

gets to solve the puzzle!

CLUES ACROSS1. Dried hemp leaves5. Shuts11. Golf shot12. Emitting light16. Maple genus17. Integrated circuit18. O’Reilly from

“M.A.S.H.”19. SNL’S Olympia Rest.

dish24. Liberal degree25. Short task trip26. Must have something

28. Student furniture piece29. Semitic fertility god30. Back talk31. Lost brightness33. Reconnaissance (Brit.

military)34. A narrative song

face

40. 55121 MN43. Young sheep44. Fashioned

49. Large payroll service Co.

50. Fantasy video game51. Blind spot or ___ lutea53. 39th state54. Dessert topping56. Eyelashes

59. 2nd largest Spanish river

60. Made poisonous63. Favorite old shade trees64. Table linen65. A measured portion of

medicineCLUES DOWN1. Separated2. 32-card game3. Guides a vehicle4. A brief run of luck5. Baby bed6. Manuscript gaps7. Overdose8. Yes in Spanish

13. Potato state14. Cereal giant

20. Tin

23. Jelly-like colloid27. Speed of sound29. Initials of “Jezebel”

actress

32. In the year of Our Lord33. Stood for election34. A state of equilibrium35. His magic lamp36. Small sugar cube

38. Pa’s partner

41. Device that makes 2 pieces compatible

42. NBC’s parent Co.44. Japanese apricot45. Concrete leveling guide

47. Warning devices48. Having many branches

51. Doc52. Carrier’s invention54. German for Vienna

-ment

57. Roman 5561. Out of print62. Of I

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ANTIQUES & COLLECTIBLES

Wanted: RecipesDo you have a recipe to share with our Mid-America Marketplace readers? Send it, along with a photo, for inclusion in an upcoming issue. Please remember:

from a magazine or cookbook. You may also include a photo of you or your family, if you wish.

you read the Marketplace in!

information about your recipe that would be great! Recipes and photos may be emailed to:

Or drop them off at your local newspaper offi ce:

Submitted by Diane (Gossman) Penning  of Rochester, Minn. Diane claims Th ompson, Iowa as her hometown, and reads Mid-America Marketplace in the Buff alo Center Tribune.  Th is recipe reminds me of all the fabulous cooks (lunchroom ladies) who prepared the meals for all  K-12 students at the Th ompson Community School, Th ompson, IA in the ‘60s and ‘70s. I personally enjoyed  the delicious, homemade brownies with the thick chocolate frosting.  Other alumni talk about the delicious chili and fresh cinnamon rolls, grilled cheese sandwich wand tomato soup, homemade hamburger pizza, hamburger gravyon mashed potatoes, sloppy joe sandwiches, chicken gravy on biscuits, lettuce sandwiches (yes, lettuce) and all the other tasty foods they prepared from scratch.  We were fortunate to have these lovely ladies fi ll our tummies and keep us going during each busy school day! Th anks, lunchroom ladies:  Geneva Th orland, Alma Th omas, Evelyn Tordoff , Mary Ryerson, Marge Th orland, Donna Lande, Edna Sime, Cora Lura, Alice Hagenson and Evonne Larson. (Hope I didn’t forget anyone.)

—Diane Penning

Lunchroom Ladies Brownies1 c. butter½ c. baking cocoa2 c. fl our2 c. sugar

4 eggs4 tsp. vanilla1 c. chopped nuts

Mix and spread into 9x13 inch baking pan. Bake for 20-25 minutes at 350°. (Check at 20 minutes, so you don’t overbake.)

Icing1/4 c. soft ened butter¼ c. canned milk (regular milk is fi ne)

¼ c. baking cocoa3 c. powdered sugarDash of salt

Mix ingredients together and frost top of cooled brownies.

FAMILY FEATURES

If you fi nd your recipe repertoire growing stale, now is the perfect time to experiment with new seafood recipes your family will love.

Seafood makes a delicious centerpiece of any meal, and preparing seafood can actually be quite simple. Pan-steaming is one easy preparation that leaves the seafood moist and makes a quick and easy sauce, too. Th e technique, demonstrated in this recipe for a rich, buttery lemon sauce, is perfect for Alaska Sockeye salmon, as well as other species, including Alaska hali-but or Alaska cod. At the grocery store, look for high-quality fi sh, such as Alaska Seafood, which is additive-free, lean and full of heart-healthy omega-3 fatty acids. Sustainable practices used in fi shing Alaska salmon, shellfi sh and whitefi sh varieties also mean you can feel good about serving Alaska Seafood to your family. For more delicious recipes and preparation tips, visit www.wildalaskaseafood.com.

Simple Seafood Recipes

Prep time: 15 minutes Cook time: 10 minutes

Servings: 4

4 Alaska Salmon or whitefi sh fi llets (4 to 6 oz. each), fresh or thawed

1 lemon, thinly sliced1/4 teaspoon sea salt1/8 teaspoon white pepper1/2 cup white wine (sauvignon blanc

or chardonnay)

2 tablespoons butter or extra virgin olive oil

2 tablespoons minced fresh garlic2 tablespoons minced fresh herbs

Remove seafood fi llets from refrig-erator 15 minutes before cooking. Fill 12-inch skillet with 1 inch of water. Add lemon slices and bring to a simmer over medium-high heat.

Rinse seafood in cold water and pat dry; season with salt and pepper. Add seafood to pan, skin side down. Cover pan tightly and cook for 4 minutes, or until seafood is lightly translucent in the center, checking at thickest part. Remove seafood from pan and let rest a minute; it will fi n-ish cooking from retained heat. Re-move lemon slices from steaming

liquid. Create quick reduction sauce with remaining liquid by adding wine, butter, garlic and herbs to pan. Com-bine ingredients and continue to simmer, allowing liquid to reduce to desired thickness. To serve, transfer lemon slices and fi llets to plates; drizzle fi llets with sauce.