The Rhinelander Daily News - Online news and information for the Rhinelander, Wisconsin region

Pat Pfeiffer - Correspondent

I received a phone call from Jean Noreika who, with her husband Dave, has a home on Pine Lake. They reported a bear sighting. Just north of Hiles they saw a mama bear with three small cubs cross the road.

A few mornings later we woke up to find our hummingbird feeder smashed on the sidewalk. The oriole feeder was missing. The suet feeder which I had thought was a sturdy, heavy, wire mesh was crunched to a pitiful tangle.

Yeah, the bears are back!

“Dump” Summer Hours

Hiles transfer station is now open on Sundays from 10 a.m. until 2 p.m. This is in addition to the two days at those hours on Saturday and Wednesday. This three day schedule is in effect through October.

Speaking of trash, when you are loading up your refuse, it would be a good idea to make sure that it won’t fall off or blow out on the way to the “dump”. The roadside from town to County Highway S is becoming littered. I’m sure no one intentionally tosses garbage along the road, and it just gets there accidentally.

I also would like to remind everyone again that if you have aluminum soda and beer cans they can be bagged and dropped into the enclosure near the playground and the town garage. The money from the sale of these cans this year is going to the Playground Improvement Committee. They have a lot of work planned for the playground that is going to take money to accomplish.

They Brought ‘em Home

The Red hatters had a nice trip to Marilyn’s Greenhouse in Lakewood last Friday. They ate lunch at The Old Town Hall on the way. There were a lot of gorgeous flowers brought home, and they will be brightening up the outdoors for the summer — if we actually get one.

Calendar and Almanac

June is Adopt a Shelter Cat Month (the Crandon Animal Shelter has them!). It’s also International Men’s Month, Turkey Lovers Month (remember, even turkeys need love), National Ice Tea Month, and of course it is Dairy Month, a big one for our Dairy State!

This is National Sun Safety Week, and if we ever get any, be sure to wear your sunscreen.

June 5 — 1 p.m., Hiles Service Club meets at the museum

June 5 – 6:30 p.m., Red Hatters meet at Pine Lake Pub

June 6 — Anniversary of D-Day

June 21 — Hiles Craft Show and Bazaar

Dairy Month Recipes

Because it is Dairy Month I went to a Web site called 3aday.org, that promotes dairy foods, and found this recipe. If you have Internet access, check it out. They have lots of good recipes for using dairy products, which we should be eating plenty of to keep our bones in good condition. This one is pared down in calories and sodium, too. If you don’t have the fresh basil, just soak dried basil in water for a bit and drain. About 3-4 tablespoons should do it.

3-Cheese Chicken Cacciatore Manicotti

Makes 7 servings Prep Time: 20 min.; Cook Time: 45 min.

Ingredients

Nonstick cooking spray

1 box (8 ounces) manicotti

1 teaspoon olive oil

1 cup chopped onion

1 cup chopped plum tomatoes (approximately 2 tomatoes)

1 cup chopped green pepper

2 cloves garlic, minced

3 (4-ounce) boneless, skinless chicken breasts, cooked and diced

1 1/2 cups shredded reduced-fat, part-skim, low-moisture Mozzarella cheese

1 cup part-skim Ricotta cheese

1 egg, lightly beaten

3/4 cup grated Parmesan cheese, divided

1/2 cup fresh basil leaves, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper

1 jar (26 ounces) low-sodium, fat free marinara sauce

Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti nine minutes according to package directions; rinse with cold water and drain.

Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook five minutes, stirring often, or until vegetables are softened.

In a large bowl, mix vegetables, chicken, mozzarella, ricotta, egg, 1/2 cup parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.

Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

Yield: Two pieces manicotti pasta plus 2/3 cup filling, per serving

Nutritional Facts per serving: I am making this available so those who are following a certain diet plan can figure out their points.

Calories: 410

Total Fat: 11 g

Saturated Fat: 6 g

Cholesterol: 95 mg

Sodium: 770 mg

Calcium: 50%

Protein: 33 g

Carbohydrates: 45 g

Dietary Fiber: 4 g

Remember, don’t take yourself so seriously. No one else does!

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