A15wednesday, march 7, 2012 • the lebanon enterprise • FARM AND HOME

■ WORKSHOP

ABSOLUTEAUCTIONAUCTION

2320 Old Calvary Road, Lebanon, KYSATURDAY, MARCH 10 AT 10:30 A.M.

Broker Participation Invited -- call offi ce for details. For more information or questions -- contact Don Thomas at 270-692-8565

REMEMBER: TIME: 10:30 A.M., PLACE: 2320 OLD CALVARY ROAD, LEBANON KY (APPROX. 2 MILES FROM LEBANON CITY LIMITS)

DATE: SATURDAY, MARCH 10, 2012

We have been authorized by Susan Lee to offer at PUBLIC OUTCRY her real estate. This vinyl siding 1 1/2 story home consists of a bedroom, living room, den, kitchen, bathroom and utility room downstairs. Upstairs are 2 bedrooms and a storage area. Amenities include natural gas heat, city water, newer metal roof, some new sub fl ooring, all located on a lot approximately .7 +/- acre with about 125’ of road frontage. Being sold at ABSOLUTE AUCTION -- So Come -- Bid Last -- Buy at YOUR price.

NOTICE: Potential bidders may conduct a lead based paint test and the suc-cessful bidder will be required to sign a waiver to the above at the auction. An-nouncements made at the auction take precedence over any prior oral or writ-ten statements. Not responsible for accidents. Sold AS IS -- WHERE IS with no warranties expressed or implied.

TERMS: 10% down at auction, balance and possession with deed on or before April 10, 2012; TAXES -- Prorated date of deed; INSURANCE -- Carried by seller until closing. There will be a 10% Buyer’s Premium added to the fi nal bid to determine the sale price.

V.I.P. AUCTION CO.V.I.P. AUCTION CO.317 West Main • Danville, Ky.

(859) 236-1852 or Toll-Free 1-866-394-6269Johnny Durham, CAI - Principal Auctioneer • Nina Kirkland - Principal Broker

Jerry Asbery, Auctioneer • Gary Horton - Auctioneer • Nitze Stinnett - App. Auctioneer

www.vipauctionky.com“We’ll Do The Crying and You Do The Buying” EQUAL HOUSING

OPPORTUNITY

565 ROYER AVE., LEBANON KY 270-692-6057 800-525-2452

Hours: M-F 8 a.m.-5 p.m.; Sat. 8 a.m.-12 p.m.

Rose Young, office administrative assistant

Call us for all your Farm, Homeowner/Industrial Call us for all your Farm, Homeowner/Industrial needs in Fertilizer, Seed, Chemical, & Turf. needs in Fertilizer, Seed, Chemical, & Turf.

From left, Brandon Rood and Keith Montgomery, both truck applicators

Joe Lee Medley, facility manager

Crop Production Services Crop Production Services Fast, Friendly, Courteous Service. Fast, Friendly, Courteous Service.

Mark Moore, account consultant

Crop Production Services, Lebanon, KY. Many Years Of Experience.

What’s This Give You As A Customer?...

PRICELESS! PRICELESS! PRICELESS!

Ralph Hamilton, key account consultant

Jason Peterson, spray application/sales

■ SUSAN’S KITCHEN

Eggs - deviled, dressed and stuffedWhen I was in high school

in the sixties, (Jamaica High School, class of 1964) all girls were required to take a home economics class for at least one year. We learned some rudimentary sewing, like the cotton skirt with the elastic waist we had to make (and nobody actually wore). We learned how to make a budget, balance a checkbook, and boil an egg. We did some cooking, and lots of eating.

The boys had to take a class called Family Living, which was basically the same as the girls’ minus the skirt. We’re all Medicare age now, but I’ll bet those same “boys” can still sew on a button if they have to.

We had a wonderful, dedi-cated teacher, Mary Jo Clapp, who was a good friend to me and my family for her whole life. She shared many of her recipes with me through the years. One of the simplest

dishes she taught me was Deviled Eggs. She said they were always welcome at a pot-luck, and they were eco-nomical and nutritious.

You might call them Deviled Eggs, or Stuffed Eggs, or Dressed Eggs, depending on where you grew up. Here are some to try.

Creole Stuffed Eggs12 eggs1/2 c. mayonnaise1/4 c. pickle relish1/2-1 t. cayenne pepper1/4 t. salt1/4 t. black pepperPaprika

Place eggs in cold water to cover, bring to a rolling boil, cover the pot, and turn off the heat. Let stand 17 minutes, then drain. Peel eggs under cold running water, or refrig-erate overnight and then peel them. Halve eggs lengthwise, remove yolks and place in a bowl. Mash yolks with a fork, and stir in mayo, rel-ish, cayenne, salt and pepper. Spoon mixture into whites of eggs, and sprinkle with paprika. Makes 1 dozen. (“Cooking with Queen Ida”, Ida Guillory)

Deviled Eggs15 eggs, hard-cooked1/3 c. Pimento-stuffed

green olives, chopped1 c. chopped pecans1 small onion, minced3/4 c. mayonnaise

Cut 12 eggs in half and remove yolks. Chop egg yolks with remaining three whole eggs. Add olives, pecans,

onion and mayo, mixing well. Spoon filling into the 12 egg whites. Chill. Makes 24 halves.

Bacon-Green Onion Dressed Eggs

12 eggs, hard-cooked and peeled

1/2 c. mayonnaise2 t. mustard (Dijon or regu-

lar, your choice)1 T. lemon juice6 slices bacon, cooked till

crisp and crumbled2 green onions, minced

(both white and green part)3/4 t. black pepper1/2 t. salt

Slice eggs and remove yolks. Mash together yolks, mayo, mustard and lemon juice (can use food processor if you want to make it super-smooth). Stir in crumbled bacon, minced green onion, pepper and salt. Spoon into egg whites. Makes 24 halves.

Susan Spicer

Chiropractic care is for people of all ages. C h i r o p r a c t i c adjustments are safe for infants and children, and can prevent small problems/conditions from becoming chronic conditions as adults. Come see what chiropractic can do for you and your children!

**You have the right to rescind within seventy-two (72) hours, any obligation to pay for

services performed in addition to this free or discounted service

Coxon Chiropractic Dr. Rod Coxon 116 Lebanon Trade Center Lebanon, KY 40033

(270) 699-2323

WE TREAT

CHILDREN

Bring this coupon in and receive exam and

X-rays) for only $45 .

($200 value) Good through March 9, 2012

WE TREAT AUTO ACCIDENTS WE NOW

ACCEPT

PASSPORT

Spinal misalignments caused by falls can often

be helped with chiropractic care!

The Third Thursday Workshop “Goat Field Day” will be held March 15 in Frankfort. It will be a Goat Field Day. Future topics will include USDA-NRCS pro-grams plus a home schooled students program (April 19), pastured poultry (May 17), horticulture - fruit crops (June

21) and 15th Anniversary of Third Thursday Field Day (July 19). For more informa-tion, contact Marion Simon at Kentucky State University, 400 East Main Street, Frankfort, KY 40601, (502) 597-6437 or email him at marion.simon@kysu.edu.

Goat Field Day is March 15

Katie PrattSpecial to the Enterprise

Grazing is the most cost effective way for producers to feed their ruminant animals. The University of Kentucky College of Agriculture will host the Kentucky Grazing School at two different times and locations this year to help producers better manage their grazing systems.

The first grazing school will be April 10-11 at the UK Research and Education Center in Princeton.

The second school is sched-uled for Sept. 11-12 at the Woodford County extension office in Versailles.

For both sessions, days one and two begin at 7:30 a.m. and end at 5:30 p.m. local time.

The grazing schools are

open to anyone. Past partici-pants have included everyone from new farmers to those with years of grazing experi-ence, and all have received new information and practical skills to implement in their operations.

Agendas for both programs cover regional-specific graz-ing information. Participants will visit field sites, partici-pate in field exercises and tour demonstration plots. Hands-on activities include assessing pasture yield and designing and building a pad-dock and watering system. UK College of Agriculture specialists in forages, beef cattle, dairy cattle and vet-erinary science will present a variety of topics ranging from grazing math concepts to implementing a grazing sys-tem. A grazing land specialist

from the U.S. Department of Agriculture Natural Resources Conservation Service will discuss available cost-share programs, and a representa-tive from a fencing company will share fence-building tips. Local producers will share their experience and manage-ment practices using rotation-al grazing.

In one of the unique fea-tures of the program, partici-pants design a grazing sys-tem based on their property. They should bring a printed aerial map of their farm to the school. Maps are avail-able through the local Farm Service Agency or online through Google Maps.

Preregistration is nec-essary as both schools are limited to the first 45 reg-istrants. Applications are available online at the UK

Grazing website at http://www2.ca.uky.edu/grazer or through the local office of the UK Cooperative Extension Service. Registration costs $50 and includes all materi-als, grazing manual, breaks and lunch for both days. Make checks payable to the Kentucky Forage and Grassland Council and mail with the registration applica-tion to Lyndsay Jones, 804 W. P. Garrigus Building, University of Kentucky, Lexington, KY 40546-0215.

Co-sponsors include the Master Grazer Educational Program, Kentucky Agricultural Development Fund, UK College of Agriculture, Natural Resources Conservation Service and the Kentucky Forage and Grassland Council.

Kentucky Grazing Schools focus on improving pasture management

■ UK COLLEGE OF AGRICULTURE

Feb. 16, 2012 Commissioner of Agriculture James R. Comer announced that all volun-tary donations through the farm license plate will be split evenly between 4-H, FFA, and Kentucky Proud. This is a great opportunity to support three outstanding organi-zations when making the donation when you renew your farm license plates.

Voluntary donations will be split between 4-H, FFA and Kentucky Proud