THIS WEEK:
Monday, June 12th:

Tuesday, June 12th:

Wednesday, June 14th:
Louise Nayer, POISED FOR RETIREMENT

Thursday, June 15th:
Susan Reinhold, STATE SCORECARD ON LONGTERM CARE FOR OLDER ADULTS

Friday, June 16th:






NEXT WEEK:

Monday, June 19th:


Tuesday, June 20th:

Gayle Van Gils, HAPPY AT WORK

Wednesday, June 21st:

 

Thursday, June 22nd:
CHILDREN'S RADIOTHON DESSERT AUCTION
 
Friday, June 23rd:


CCH Great Jobs Dodge County's Most Wanted

Listen Weekday's at 9:30am


Named 2016 Small Market News/Talk "Best Radio Show" by the Wisconsin Broadcasters Association.

Click here to listen to the winning entry!



Friday, June 9th ~ Friday, June 16th



Rhubarb Brownies


1/2 c. sugar
2 c. finely chopped rhubarb
1/2 c. shortening
1 c. brown sugar
1 egg
1/2 tsp. vanilla
1 tsp. baking soda
1/8 tsp. salt
1 tsp. cinnamon
2 c. flour

Combine sugar and rhubarb; mix well; set aside. Combine remaining ingredients in large bowl; Stir in rhubarb; Pour into 9x13 baking dish. Bake at 350 for 45 minute. Can add nuts, if desired.

Rhubarb Cookies


1/4 lb. real butter, softened
1 c. light brown sugar, packed
1 egg
1 c. cooked rhubarb, drained well
2 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp. ground cloves
2 Tbsp. crystalized ginger finely chopped or pinch of ground ginger
1/2 c. walnuts, chopped
1 c. raisins

Preheat oven to 350. In bowl, beat butter and sugar until creamy. Beat in egg; stir in rhubarb. In another bowl, combine dry ingredients: flour, salt, soda, cinnamon, nutmeg, and cloves. Fold in ginger, walnuts and raisins. Add to creamed mixture. Drop dough onto greased baking sheets 1 1/4 inches apart, 12 minutes or until lightly brown.
Makes 2 1/2 dozen




Rhubarb Jam


6 c. sliced rhubarb, cut into 1/2 inch pieces
4 c. sugar
1 6 oz. pkg. strawberry JELL-O
1 21 oz. can strawberry pie filling

Mix rhubarb with sugar. Stir to coat evenly. Cover bowl and refrigerate overnight. Cook over MEDIUM heat, stirring constantly until mixture begins to boil. Lower heat, cook 12 minutes, stirring constantly. Remove from heat. Add jello and stir 1 minute. Add pie filling. Stir until well mixed. Return to stove over MEDIUM heat, stirring constantly until it comes to a boil. Remove from heat. Ladle into sterilized jars. Refrigerate or freeze. Makes 4 pints. 


Your Health



HEALTH

FUN & EDUCATIONAL


 

LYME DISEASE IS THE ONLY THING TICKS SPREAD. 

Different tick species transmit different disease agents. To find out which species are prevalent in your area and what illnesses (and symptoms) they can cause, visit cdc.gov/ticks.







Our 20th CHILDREN'S RADIOTHON will take place on Thursday, June 22nd and into Friday morning June 23rd. 

The DESSERT AUCTION will be held on-air from 9-11am. Check out the website for all the details and photos. 

http://goodkarmabrands.com/radiothon-dessert-auction/

New this year: MYSTERY BOXES. For $20 you can purchase a dessert box. the contents remain a "mystery" until you pay. MYSTERY BOXES will be available right after the Dessert Auction by phoning our office line: 920-885-4442. Limited quantities; no pre-sales

 TIP:

RHUBARB

 

TWO REASONS TO DRINK MORE WATER THIS SUMMER:

IT CAN QUITE A HEADACHE. The next time your forehead starts pounding, slowly drink anywhere form 1-6 cups of water. If you’re experiencing a migraine triggered by water deprivations, you could be pain free in as little as half an hour.


YOU’LL BE BETTER DRIVER. If you don’t drink enough water before you get behind the wheel for a long drive, it may cause you to make more mistakes behind the wheel              

Look for stalks that are crisp and tender. Harvest in spring and early summer and only use about 1/3 of the stalks at a time.

Cut off and discard any leaves from the stalks and never eat as they are poisonous. Wrap stalks tightly in plastic wrap and refrigerate for up to 5 days. 

To freeze: wash with cool clear tap water but do not soak. Drain and cut into 1/2 to 1 inch pieces. Blanch in pot of boiling water for 1 minutes; use slotted spoon to transfer to bowl of ice water. Chill for 1 minute. Drain and transfer to freezer containers leaving 1 inch head space.

Rhubarb can be frozen for 8-10 months. Thaw in container in fridge before using.