PUBLIC NOTICE
05.02.10
The following property will be sold or otherwise disposed of at a private sale open to the public, to be held at said space at Minikahda Ministorage, 1200 N. Concord St., So. St. Paul, MN 55075, on the 24th day of February, 2010 at 2:00 PM, for cash:
0011 - Yolanda Murray, Partial Inventory: Tag # 3848765, lamp, chair, bike, fan, carpet cleaner, electric broom, table, bags, misc. items.
0039 - Thomas Vandenbosch, Partial Inventory: Tag # 3848766, mattress, box spring, clothes, futon frame, totes, TV, boxes, table, misc. items.
0040 - Tamaria Bartz, Partial Inventory: Tag # 3848767, boxes, totes, bag, clothes, shoes, misc. items.
0103 - Chris Meyer, Partial Inventory: Tag # 3848768, mini fridge, clothes, totes, display case, Frisbees, shoes, sports memorabilia, refrigerator, boxes, mattress, ladder, bench, misc. items.
0499 - Christine Staberg-Minor, Partial Inventory: Tag # 3848769, toys, chairs, cabinet, table, ironing board, totes, boxes, dresser, shovel, artwork, brief case, misc. items.
Source: Rosemount Town Pages
The Practical Baker
03.02.10
1/3 cup vegetable oil or shortening
¼ cup sugar
2 tablespoons or packets of active dry yeast
7 to 8 cups of unbleached all purpose flour
1 tablespoon of salt
Process:
Combine the water, milk and oil/margarine in a saucepan and heat until lukewarm. Pour into a large mixing bowl and add the sugar, yeast, 2 cups of the flour, and, lastly, the salt.
Beat the mixture for two minutes by hand or with an electric mixer. Using a large spoon, gradually add flour until the dough begins to pull away from the side of the bowl.
Dust a working surface with flour; turn the dough out onto the surface. Flour your hands and begin kneading; work with the dough until it is smooth and springy. Form the dough into a ball and place into a lightly greased bowl. Turn the dough over several times to pick up some of the grease. Cover and let rise for an hour and a half, or until it has doubled in size.
Punch the dough down with your fist to break up any pockets of gas, then divide it into six equal pieces. Form each piece into a round ball and place two of them side-by-side, in each of three greased, 4 ½ by 8 ½ inch bread pans. Cover and let rise for around 25 minutes, or until doubled. Don’t allow it to rise any longer, once it’s doubled, or it will fall during baking.
Source: Mason County News