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

Pat Pfeiffer
Correspondent

(Hiles News) - It has been a very sad week in Hiles. It started off with the sudden passing of Fran Pfeiffer. The obituary in the papers doesn’t begin to tell about all the ways she touched our lives. She was involved in so many things, and was willing and able to take part in whatever was going on in our town, and nobody enjoyed it all as much as she did. She will be immeasurably missed by all of us who knew and loved her.

Also passing away this past week were Bill Fannin of Argonne, after a lengthy illness, and from Hiles, Dick Kaufman. I am sorry but I have no address to send condolences to Dick’s family. If anyone knows of one, please give me a call.

Condolences go out to the families and friends of these people. They were all such familiar faces in our communities and will all be missed.

No Bright Spots

The recent hunting season was not such a good one, with the deer kill way down this year. A few hunters did bag some pretty nice bucks. Many hunters did not even see bucks, or even many does or fawns.

Santa’s on the Way

Kids, don’t forget that Santa will be at the town hall on Saturday, Nov. 6. That’s the night of the Hiles Fire Department’s Annual Christmas Party. Kids, make a poster about winter or Christmas to show all the folks and Santa. Also, remember that all the kids in Hiles are to be part of the Children’s Choir that will entertain the night of the party. They will meet on Wednesday night at 6 p.m., for practice.

For you grown-ups, this is one of those pot luck dinners that Hiles is famous for. The Fire Department is providing the meat for the dinner and drinks for Happy Hour. The rest of the meal, from appetizers, to sides and salads, to desserts, and everything in between is provided by you, so bring that special dish to pass and be prepared to have a good time. Happy Hour starts at 5 p.m. with the meal at 6 p.m.

Word has it that the raffle tickets for the February Fisheree are available now from any of the fire department members. And it would be no surprise if they were for sale at the party, too.

Red Hat and Pool Dinner

Hiles Ladies Pool League and Hiles Hattitude Red Hat Group will be having their combined Christmas party at Paul and Terri’s Pine Lake Pub on Thursday, Dec. 11. The time is 5 p.m. All ladies are asked to bring a couple of items for the Forest County Food Pantry, and a $10 exchange gift. Gift exchange is optional, but fun! If you haven’t already done so, please call Paul to give him your choice of meal for that night.

Calendar and Almanac

Dec. 3 — Children’s Choir practice, 6 p.m., town hall

Dec. 4 – 1 p.m., Hiles Service Club, town hall, in the museum

Dec. 4 — 6:30 p.m., Red Hatters at Pine Lake Pub

Dec. 6 — 5 p.m., Fire Department Christmas Party, town hall

Dec. 6 — Coats and Toys for Kids Day—There are a lot of toy and coat drives going on in the area, and they are a very good cause.

Dec. 7 — Pearl Harbor Remembrance Day

Dec. 8 — Full moon, known by Native Americans as the “cold moon” — we need not ask why!

Dec. 11 — Pool League & Red Hatters Christmas Party, 5 p.m., at the Pub.

For the Lucky Hunter

I am not sure what is meant by venison scallops, but I am thinking that if you cut your venison into small steaks, across the grain, or if you slice the tenderloin that would be a scallop of sorts. Use about one to two pounds of the meat, sliced this way. Venison sliced this thin does not need to be pounded or tenderized at all.

Sautéed Venison Scallops in Cream Sauce

Serves 4

8 venison scallops, cut 1/2 inch thick and pounded 1/4 inch thick (1 & 1/2 to 2 pounds of meat)

Salt and pepper

Flour

3 tablespoons butter

1 tablespoon olive oil

2 tablespoons finely chopped shallots

1/2 cup dry white wine

1/2 cup heavy cream

Few drops lemon juice

Fresh parsley sprigs and thin slices of lemon

Season the scallops with salt and pepper. Dip them in flour and shake off the excess. In a 10 inch skillet, melt the butter and oil over moderate hat. Brown the scallops for three minutes on each side and then remove to a dish. Pour off most of the oil, except for a thin film. Stir in the shallots and cook for one minute, or less. Pour in the wine and bring to a boil, scraping up any brown bits from the bottom of the skillet. Boil for two or three minutes until the wine has reduced by half. Reduce the heat, add the cream and simmer, stirring constantly, for three to five minutes, or until the sauce thickens. Taste and season with a few drops of lemon juice, salt and pepper. Return the scallops to the pan, basting with the sauce, and cook just long enough to heat the scallops through.

To serve, plate the scallops down the center of a heated platter. Surround with parsley sprigs and lemon slices. Pour the sauce over the scallops and serve. I think this would be very good over noodles or wild rice, and served with oven roasted or grilled vegetables.

History Lesson

When the white men discovered this country the Native Americans were running it. There were no taxes, no debt; the men hunted and fished all day, and women did all the work. And the white man thought he could improve on a system like that!

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