Minature Golf Fun Raiser in Yorkville The Friends of the Yorkville Public Library will be host to its sixth annual Mini Golf FUN Raiser Sunday, Jan. 27. This event will take place on both floors inside the Library. Players hit balls between the book shelves and around obstacles provided by
Ingredients 4 skinless, boneless chicken breast halves 1/4 cup butter 3 teaspoons minced garlic 1 tablespoon lemon juice 1 (10.75 ounce) can condensed cream of mushroom soup 1 tablespoon Italian seasoning 1/2 cup half-and-half 1/2 cup grated Parmesan cheese 2 (13.5 ounce) cans spinach, drained 4 ounces fresh mushrooms, sliced 2/3
The Aurora Navy League Council 247 will hold its monthly dinner meeting Tuesday, Jan. 15. The meeting will be held in the private dining room at Grandma’s Table Restaurant, 1700 Douglas Road, Montgomery, just north of U.S. Route 30. The after dinner speaker will be Joe Rosner, a recognized expert
Soups on at Sandwich VFW Jan. 12 Sandwich VFW Auxiliary will hold its Soups On from 11 a.m. to 2 p.m. Saturday, Jan. 12. at the Sandwich VFW, 713 S. Main Street, Sandwich. The meal will include a 16-ounce bowl of soup, dinner roll, and dessert and $6 carryout’s will
ELEMY, LLC will be host to the Second Annual ELEMY Chili Bowl to benefit World Relief DuPage/Aurora from 2 p.m. to 5 p.m. Saturday, Jan. 19 at Gillerson’s Grubbery, 33 W. New York Street, and Endiro Coffee, 29 W. New York Street, each in downtown Aurora. For $15 per person,
Ingredients 1 1/2 pounds ground pork 1 large baking potato 1 large onion, minced 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/4 cup water 1 9 inch double crust deep dish pie 1 pastry, large enough to
Tammy McCarthy, right, owner of Double Yolk Restaurant in Aurora, in a blue jacket standing next to a man with crutches, created a wonderful day for approximately 400 individuals in need of assistance. A meal was provided and each child at the event was given a present. There was an
Ingredients 4 cups semisweet chocolate chips 1 3/4 cups white chocolate chips 1/3 cup butter 3 cups confectioners’ sugar 1 1/4 cups Irish cream liqueur 1 1/2 cups chopped nuts Directions 1. Butter a 8×8 inch pan. 2. In a microwave safe bowl add 3 cups semisweet chocolate chips, 1
By Marissa Amoni – As the year comes to an end, I am looking back with gratitude on all of the fun times in downtown Aurora, thanks to an incredible downtown community. We are lucky to have the most amazing and supportive family in downtown, from business owners to museum
Aurora Area Retired Teachers Association (AARTA) recently donated $250 to the Interfaith Food Pantry of Aurora. Left are Dick Schindel, AARTA president; Meg Safarik, AARTA treasurer; and Brissa Barraza, pantry operations director. According to Schindel, the donation will buy $1,575 in food from the Northern Illinois Food Bank. Al Benson/The
Restaurateur Steve Kapas and his mother, Pauline (Momma P.), describe their plans for a proposed restaurant, Monte Carlo Steakhouse and Bar, to the Plano City Council Monday. It is set to open in Plano in approximately six weeks. The Kapas family owned the Town and Country restaurant in Plano from
Ingredients 2 pounds white chocolate 30 small peppermint candy canes Directions 1. Line a large jellyroll pan with foil. 2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. 3. Place candy canes
Downtown Aurora’s inaugural Cocoa Crawl Friday, Dec. 7 was a hot treat for those participating in the First Fridays event led by Aurora Downtown. At the Aurora Regional Fire Museum, Meredith Kober, left, from Aurora, and Heidi Semenek, from Oswego, receive candy canes in addition to their cocoa. Hot cocoa
Ingredients 2 tablespoons vegetable oil 4 (1-inch thick) boneless pork chops 1/4 cup all-purpose flour 2 tablespoons butter 1 (8 ounce) package sliced fresh mushrooms 1 (10.75 ounce) can cream of mushroom soup 1/2 cup dry cooking sherry (or apple cider vinegar) Directions 1. Preheat the oven to 350F. 2.
Ingredients 4 1/2 cups 1/2 cup butter, melted 1/3 cup milk 1 cup white sugar 1/2 teaspoon vanilla extract 2 eggs, beaten 1 cup light brown sugar 1/2 cup all-purpose flour 1/3 cup butter 1 cup chopped pecans Directions 1. Preheat oven to 350F. Grease a 9×13 inch baking dish.
First Fridays will stay warm with hot cocoa Friday, Dec. 7 when the Aurora Downtown is host to the inaugural Cocoa Crawl. It is part of the monthly event, and mugs are proving to be a hot commodity. Three-hundred Cocoa Crawl mugs will be sold at event starting at 5
The second annual toy drive/fundraiser for Ann & Robert H. Lurie’s Children’s Hospital of Chicago will be from 7 p.m. to 10 p.m. Friday, Nov. 30 at Rosati’s Pizza Pub of Yorkville, 1985 Marketview Drive, Yorkville. Everyone is encouraged to bring a new, unwrapped toy, to donate to a child
Ingredients 4 large Yukon Gold potatoes, quartered 6 tablespoons butter, divided 2 cloves garlic, minced 1 tablespoon olive oil 1 pound lean ground beef 1 small onion, chopped 1 tablespoon herbes de Provence 1 teaspoon Worcester sauce 1 teaspoon ground nutmeg 1 1/2 cups frozen peas Directions 1. Preheat oven
Ingredients 2 cups frozen peas and carrots 2 cups frozen green beans 1 cup sliced celery 1/2 cup butter 2/3 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon celery seed 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1 3/4 cups chicken broth 1 1/3
It was almost Thanksgiving Day and the candy girls working at the J.D. Russell Candy Co. in Peoria were busy. Irene Bartram was in charge of the hand-dipped candy operations in 1945. The boys were coming home from World War II and would request candy boxes for their sweethearts. The
