MID AMERICA MARKETPLACE

Like puzzles? Then you’ll love sudoku. This mind-bending puzzle will have you hooked from the moment you square off, so sharpen your pencil and put your sudoku savvy to the test!

LAST

WEE

K’S

ANSW

ERS

LAST

WEE

K’S

ANSW

ERSHere’s How It Works:

Sudoku puzzles are for-matted as a 9x9 grid, bro-ken down into nine 3x3 boxes. To solve a sudoku, the numbers 1 through 9

--

boxes. The more numbers

gets to solve the puzzle!

CLUES ACROSS1. Cathode-ray tube4. A leglike part8. Old world, new11. Sec. of Def. Panetta13. Greek god of E or SE

wind

16. In a way, bothers19. Federal savings bank20. Stout lever with a

sharp spike21. F.S. Fitzgerald’s wife

Zelda

23. Scads24. Prophet26. Former “Daily Show”

star31. Organized crime head34. Oil obtained from

35. 2X WWE Divas Champ

38. Brine cured Canadian cheese

39. Slow oozing41. Volt-ampere42. Phenyl salicylate44. European defenseorganization45. Anglo-Saxon theo-

logian46. Doctrine49. Soviet peninsula51. Large long-armed ape55. Protects from weather56. Mops60. Bridge expert61. Fabric woven from

goat and camel hair62. Capital of Honduras64. Tell on

65. Wooden clog66. Beloved67. Fed68. Decays

CLUES DOWN1. Applauds2. Actress Zellweger3. Obtained by addition

5. Flees6. Murres genus7. __ Wong, spy8. Works well as a remedy9. Tripod10. A nautical unit of depth12. Most populous Native

Am. people14. Genus Capricornis17. Universally mounted

spinning wheel18. Spanish shawl25. Macaws27. No (Scottish)28. Takes dictation29. Spanish appetizers

30. The Muse of lyric and love poetry

31. Romaine lettuce32. Alias33. A way to beat36. Son of Jacob and Zilpah37. Amount of time39. Most guileful40. Younger US political

party43. Electrical resistance unit45. Side way47. Milton’s Cormus com-

poser Henry48. Sheep up to age one49. Green algae50. Capital of Morocco52. S.E. French city on the

Rhone53. Asian nation54. Great No. Am. RV Rally57. Culture medium and a

food-gelling agent

swelling59. Native of Edinburgh63. Belonging to a thing

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CF Industries, global leader in nitrogen fertilizer manufacturing and distribution, is now seeking a Terminal Operator at our Garner location. In this hands-on position, you will have a wide range of responsibilities including monitoring the loading/unloading of Anhydrous Ammonia, maintaining instrumentation, as well as a variety of electrical, mechanical, pneumatic, pumping and refrigeration systems. You will also have responsibility for grounds maintenance. As member of the Garner team, you will work in various weather conditions and work extended hours including holidays, nights and weekends. In addition, you will participate in Environmental, Health and Safety inspections and audits of CF’s policies and procedures. We are looking for candidates with mechanical, electrical and/or instrument aptitude and we are willing to train the right individual.

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Terminal Operator in Garner

http://tinyurl.com/garnerop

P.O. Box 168 2445 Welch Ave.Garner, IA 50438

MID AMERICA MARKETPLACE

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Community Wholesale1010 Commercial Street

Waterloo, IA 50702

1-800-373-6691

Area Restaurant GUIDE Dining guide spots are $5 per week, double-

spots for $7.50 per week or 4 spots for $15 per week, prepaid. Spots are booked with a 13-week commitment.

Old Bank Winery

Let us cater your Holiday gatherings and events!

Big Brad’s BBQKanawha, Iowa

641-762-3541 or 515-293-0791 (leave a message)

Tall Corn Café

Easy Weeknight Seafood Paella

Prep time: 5 minutes | Cook time: 25 minutes | Serves: 4

1 tablespoon olive oil

1 medium yellow onion, diced

1 small green bell pepper, cored, seeded and

diced

2 large garlic cloves, minced

1 box (8 ounces) yellow rice

1 can (14 ounces) vegetable broth

1 can (14 ounces) diced tomatoes

1 can (10 ounces) whole baby clams, drained

1cam (8.5 ounces) peas, drained

1 can (6 ounces) medium shrimp, drained

1 can (3.8 ounces) sliced ripe olives, drained

In 2-quart saucepan over medium heat, heat oil;

add onion, green pepper and garlic. Cook 5 min-

utes, stirring occasionally.

Add rice and vegetable broth. Over high heat,

bring to boil. Reduce heat to low; cover and sim-

mer 20 minutes.

Stir in tomatoes, clams, peas, shrimp and olives;

cook 5 minutes.

FAMILY FEATURES

Moms pride themselves on serving their families wholesome,

homemade meals. But here’s the reality: 60 percent of moms

think that coming up with dinner ideas is more difficult than

getting their children to go to bed on time. Moreover, 61 percent of moms

frequently order takeout or go out to eat because they don’t have the in-

gredients on-hand to make dinner. It’s time for a new strategy.

When it comes to mealtime, a well-stocked pantry can be the difference

between culinary success and a dinner failure. With a pantry full of canned

foods, a delicious and nutritious homemade meal is just minutes away.

It’s no secret that canned foods are convenient, but did you know that cans

are also one of the best ways to get food from the farm to your family’s table?

Canned fruits and vegetables are picked and packed when they’re at their

peak of ripeness and nutrition, sealing in their freshness and flavor. Just like

home canning, the canning process locks in foods’ natural goodness so it’s at

arm’s reach whenever you’re ready to get cooking.

A pantry stocked with canned ingredients is also a source of recipe inspi-

ration. Staples such as canned chicken, corn, green chilies, olives, beans and

tomatoes atop lettuce combine to create a wholesome Chicken Burrito Salad

the whole family will enjoy. And in less than 30 minutes, a box of fettuccine

and a can of spinach transform into a hearty Pasta with Spinach Pesto.

For more information, recipe inspiration and the benefits of canned

foods, visit CansGetYouCooking.com.

Chicken Burrito SaladPrep time: 15 minutes | Serves: 6

Salad:1 small head romaine lettuce, torn

into small pieces

1 cup cooked brown rice

1 can (15 ounces) black beans,

drained and rinsed

1 can (14 ounces) diced tomatoes

1 can (10 ounces) chicken breast

chunks, drained and flaked

1 can (10 ounces) corn kernels,

drained

1 can (4.25 ounces) diced green

chilies, drained

1 can (2.2 ounces) sliced ripe black

olives, drained

Dressing:2 tablespoons fresh-squeezed lime

juice

1 tablespoon fresh chopped cilantro

3 tablespoons extra-virgin olive oil

Salt and ground black pepper, to

taste

Salad: In large platter or individual

bowls, place lettuce leaves. Top with

brown rice, black beans, diced toma-

toes, chicken, corn, green chilies and

black olives.

Dressing: In small bowl, combine

lime juice and cilantro; whisk in ol-

ive oil. Add salt and pepper, to taste.

Drizzle dressing over salad.

Pasta with Spinach Pesto

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

1 can (13.5 ounces) spinach, well drained

1 cup fresh parsley leaves

1/2 cup grated Parmesan cheese

1/2 cup walnuts or almonds

1 large garlic clove

1 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup extra-virgin olive oil

1 box (16 ounces) fettuccine noodles

In food processor, combine spinach, parsley,

cheese, nuts, garlic, basil, salt and pepper; blend

well. In slow, steady stream, add olive oil until

mixture is blended and smooth.

Cook fettuccine as package directs. Drain. Toss

spinach pesto with fettuccine.

Southern Style Succotash with Sweet Corn Sauce

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 44 ounces olive oil

1 can (14.5 ounces) sweet corn ker-

nels, drained

1 can (15.5 ounces) butter beans

1 can (15 ounces) sweet peas

1/2 cup sliced canned carrots,

drained and diced

1/4 cup canned diced tomatoes

8 sprigs fresh thyme

1 fresh bay leaf

Salt and pepper, to taste

Add olive oil to large skillet and

quickly saute all ingredients with

salt and pepper until heated

through, about 5 minutes. Serve

on top of Sweet Corn Sauce.

Sweet Corn Sauce6 ounces canned corn, excess liquid

strained off

3 ounces champagne or dry white

wine

4 tablespoons butter

Salt

Pepper

Thyme sprigs

In blender, puree corn and cham-

pagne until very smooth. Strain

through fine strainer and place

strained corn juice in small sauce-

pan. Heat until simmering and slow-

ly add cold butter, salt, pepper and

fresh thyme.

Curried Pumpkin Soup

Prep time: 5 minutes | Cook time: 25 minutes | Serves: 4

2 tablespoons butter

1 medium onion, chopped

1 large carrot, peeled and chopped

2 cloves garlic, minced

2 teaspoons fresh ginger, minced

1 1/2 teaspoons curry powder

1 can (14 ounces) chicken or vegetable broth

2 cans (15 ounces) 100% pumpkin

1 can (14 ounces) coconut milk

1 teaspoon salt

Pumpkin seeds

In large saucepan, melt butter over medium

heat. Add onion, carrot, garlic, ginger and curry

powder. Cook until carrots are almost soft, 5-8

minutes, stirring occasionally.

Add broth and bring to boil over high heat. Re-

duce heat to medium-low; cover and simmer until

carrots are very soft, 10 minutes.

Transfer to blender or food processor and pu-

ree until very smooth. Return to pan and stir in

pumpkin, coconut milk and salt. Cook over medi-

um-low heat until heated through, 2-3 minutes.

Garnish with pumpkin seeds, if desired, and

serve.