Marshall and Lindsay Poehler, of Shelton, are proud to announce the birth of their son, Edward Joseph, on December 28, 2021 at 8:23 a.m. at Mary Lanning Healthcare in Hastings. He weighed 7 pounds, 15 ounces and was 21.5 inches long.
The family of Marguerite Schuster is requesting a card shower in honor of her 80th birthday on November 28, 2021. Cards can be sent to PO Box 186, Gibbon, NE 68840.
The First Baptist Church in Kearney will be the setting of the December 31, 2021, wedding ceremony of Jessica Rauert, of Kearney, and Matthew Huston, of Omaha. Parents of the couple are Ron and Jodi Rauert, of Wood River, and Jim and Janell Huston, of Loomis. Grandparents of the couple are Marvin and Jane Rickert, of Wood River; the late Jim and Leona Rauert, of Grand Island; and James and Jill Huston and Dean and Faye Anderson, all of Holdrege.
The family of Evelyn Campbell is requesting a card shower for Evelyn’s 90th birthday on Tuesday, November 30, 2021. Cards will reach Evelyn at: Heritage at Sagewood, Evelyn Campbell, 1920 Sagewood Drive, Apt. 21, Grand Island, NE 68803. Evelyn resides at Sagewood Memory Unit in Grand Island and enjoys visits from friends and relatives. 20-24 pounds need five to six days in the refrigerator. You will want to be sure to have your refrigerator cleaned and enough space for the bird to be placed on the bottom shelf of your refrigerator. You can thaw birds in cold water. Be sure to keep the water below 40 degrees Fahrenheit and place the bird in a leak proof plastic bag to prevent crosscontamination and to prevent the bird from absorbing water. When cooking the bird, be sure to set your oven temperature to no lower than 325 degrees Fahrenheit. Remove the giblet packet before baking. Place turkey breast-side up on a rack. It is not recommended to stuff your turkey as you want be certain your bird cooks thoroughly. If you choose to stuff your turkey, it is important to follow food safety guidelines in order to keep everyone safe. Keep wet and dry ingredients separate if you prepare ingredients ahead of time. Chill all the wet ingredients (butter/ margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
P.O. Box 640
Shelton, NE 68876
1-308-647-5158
