After months of planning for the 125th anniversary of Hills, the big celebration is almost here. Please read the article in the Hills Crescent about the activities scheduled for the three-day celebration June 12, 13 and 14.
Marilyn Nelson has been busy gathering entries for the parade, and at last count there were over 60 entries.
The theme for the parade is “Days of the Past.” The grand marshal for the parade is Wendell Erickson, who will be observing his 90th birthday in June.
Some of the entries in the parade will include representatives of past businesses in Hills. The following businesses plan on being represented: S & R Clover Farm and Back Door, Demuth Hardware, Blue Ribbon Hatchery, Bert Berghorst/Eldon Soehl Corn Sheller, D & J Body Shop, Midway Shop, Pete Bush, John Deere Implement, Nuffer Hardware, Pete’s Auto Repair, Hills Telephone Company, Chuck’s Station, Erwin’s Service, Orv’s Service and Bud’s Barber Shop.
Rhubarb season
This is one of my favorite times of year when rhubarb is plentiful. Thanks to my neighbor who is providing me with rhubarb. This week I have two recipes that use rhubarb.
Rhubarb Jam
4 cups rhubarb
4 cups sugar
Let stand 1/2 to one hour to make juice. Cook on low heat for 10 to 15 minutes stirring frequently. Remove from heat and add 1 package strawberry gelatin. May add one package frozen strawberries. Freeze or store in refrigerator.
Rhubarb Bars
Bottom layer: 2 cups flour
1 cup butter
Dash of salt
10 tablespoons powdered sugar
Mix together and pat into 10 x 15 pan and bake at 350 degrees for 15 minutes.
Top layer:
4 eggs beaten
2 cups sugar
1/2 cup flour
4 cups cut-up rhubarb
3/4 teaspoon salt
Mix together and put on top. Bake for 45 minutes or until done at 350 degrees. Sprinkle with cinnamon.