FAIRMOUNT, ND BI MONTHLY NEWSLETTER

WEEK OF SEPTEMBER 24th, 2003

IN THIS ISSUE:

Upcoming Events

Fairmount resident news

Houses for Sale in Town

Recipe

Quote for the day

UPCOMING EVENTS

Sat. Sept. 27^th from 9 am to 1 pm, there will be a group rummage sale at the St. Anthony's parish hall.

Sat. Sept. 27^th and 28^th from 10 am to 5 pm, there is the Sheyenne Valley Arts & Crafts Festival.

Beginning Sept. 28^th the American Legion is starting up Bingo at 2:30 pm, at the Fairmount Community center. 1^st day jackpot is $300.00 in 56 numbers.

FAIRMOUNT RESIDENT NEWS

There is a small group of us planning a Halloween Carnival. We would like some input about whether people in this community would be interested in this instead of actual trick-or-treating. We have some plans to do a parade of costumes, games, food, pictures and much, much more. Some of the kids would like to build a haunted house.

We just figured that it is usually so cold that kids might enjoy this better. Send your ideas and thoughts back or talk to either Judie Seavert, Kathy Rugenstein, Terri Church, Stacey Michaels, Carmen Swanson, or Me (Deb Reinig). If you would be interested in helping, or donating a bake good, food items, or money, let me, or one of the people listed above.

HOUSES FOR SALE IN TOWN

For Sale By Action Realty 642-4700

101 1^st Ave N Contact Donna Keogh 642-2166

104 2^nd Ave N.

2^nd St N.

111 3^rd St N. Contact Lorene Mahin 642-9699

309 3^rd St. S.

Lots on SE side of town Contact the City

1^st Ave S. Contact Donna Keogh 642-2166

For Sale by Owner

108 3^rd St. N Call 427-5379

107 2^nd St. S. Call 701-642-2916

House next door to Methodist Church Call 474-5715

Trailer House 503 1^st Ave S. Call 643-1664

Apartments for rent at the New Horizons Apts.

1bedroom units available.

Contact Dina Campbell at 474-5415.

RECIPE

Creamy Slow Cooker Potato Cheese Soup

Submitted by: Kathy Byers

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Servings: 18

Ingredients:

1/4 cup butter

1/2 white onion, chopped

1/4 cup all-purpose flour

2 cups water

2 large carrots, diced

4 stalks celery, diced

1 tablespoon dried, minced garlic

salt and pepper to taste

1 cup milk

2 tablespoons chicken soup base

1 cup warm water

5 pounds russet potatoes, peeled and cubed

1 bay leaf

1 cup shredded Cheddar cheese

6 slices crisp cooked bacon, crumbled

Directions:

1. Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.

2. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.

3. Cover, and cook 5 hours on High, or 8 hours on Low.

4. Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

QUOTE FOR THE DAY

I believe that the Good Lord gave us a finite number of heartbeats and I'm damned if I'm going to use up mine running up and down a street. ~Neil Armstrong on jogging, in an interview with Walter Cronkite