14 BURNETT COUNTY SENTINEL
MILESTONES
NOVEMBER 2, 2016
www.burnettcountysentinel.com
OBITUARIES
Cynthia Flodin
Roberta Mattigosh
Cynthia Rae Flodin, 54, of S Siren, passed away on Sunday, O October 23, 2016. A Celebration of Life was F Friday, October 28 at Calvary C Covenant Church in Alpha, w with Pastor Bryan Davis offic ciating. Cynthia was born on Febrruary 22, 1962 in Waukegan, IIll., to Vera Pearl (Luthie) and J John William Wegner. The youngest of eight children, she spent her early years in Wauconda, Ill. There she attended St. Matthews Lutheran School until the family moved to the Siren area in 1976. Cynthia graduated from the Siren High School in 1980. On September 17, 1983, Cynthia was united in marriage to her high school sweetheart, Daniel Flodin, at Calvary Covenant Church in Alpha. They raised two children, Rebekah and Micah. In 1983, Cynthia and Daniel started Flodin Construction Company. She served as the secretary, CEO and CFO for the business. Over the years, Cynthia pursued various business and job opportunities. She ran a beauty salon out of her home and occasionally was a waitress at Main Street Café in Siren. Cynthia had a great love for all of God’s creations, with a special love for the beach. She also mirrored God’s creativity in her passionate pursuit of creative endeavors such as cooking, quilting and crafting. She was the former proprietor of a crafting business known as “Cinder Bug Crafts.” Cynthia is survived by her loving husband of 33 years, Daniel Flodin; her mother, Vera Pearl Wegner; children, Rebekah (Bryan) Davis and Micah Flodin; two granddaughters, Brielle Eden Davis and Kiara Rae Davis; brother, David Wegner; sisters: Barbara (Keith) Swichtenberg, Janice (Bill) Link, Carol (Chuck) Wendt, Diana (Mickey) McCracken, Linda (Warren) Heir and Tammy (John) Ramsdell. Preceding Cynthia in death was her father, John Wegner. At the funeral, Cynthia’s friends and family wore bright-colored clothing to represent Cynthia’s “cheerful” life. Online condolences may be expressed at www.swedberg-taylor.com. Arrangements were entrusted to Swedberg-Taylor Funeral Home in Webster.
Roberta “Abis” Mattigosh, 777, of Siren, passed away on S Saturday, October 22, 2016. The funeral service was held o on Tuesday, October 25 at the S St. Croix Tribal Center in Herttel, with Lewis Taylor officiatiing. Abis was born on December 117, 1938 in Burnett County to A Agnes (Butler) and George T Taylor. Abis may have been small, but she was “Mega” with a big heart. A visitation was held at 4 p.m. on Monday, October 24, at the St. Croix Tribal Center in Hertel. Pallbearers were Kyle Phernetton, Jack McFaggen, Martin Johnson III, Robin Johnson, Percy Benjamin and Jimmy Barber. Interment was held at Sand Lake Cemetery. Online condolences may be expressed at www.swedberg-taylor.com. Arrangements were entrusted to Swedberg-Taylor Funeral Home in Webster.
Betty Vanek Betty Lou Vanek, age 75, wife of Rev. James Vanek, formerly of Trade Lake, passed away Wednesday, October 26, 2016. Arrangements are pending. A full obituary will follow. Online condolences can be made at www.swedberg-taylor.com. Arrangements were entrusted to Swedberg-Taylor Funeral Home of Webster.
Peggy Kroplin Peggy L. Kroplin, 89, of Webster, died October 24, 2016. Private family services will be held. Online condolences can be made at www.swedberg-taylor.com. Arrangements were entrusted to Swedberg-Taylor Funeral Home, Webster.
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Ruthie Rankin Ruthie C. Rankin, 70, of Meen non Township, Burnett Countty, passed away Monday, Octob ber 24, 2016. Her memorial service was c conducted Wednesday, Nov. 22, at Our Redeemer Lutheran C Church of Webster with Pastor J Jody R. Walter officiating. Private interment will be h held at Northern Wisconsin V Veterans Memorial Cemetery o of Spooner. Ruthie was born July 31, 1946, in Grantsburg to Hazel Ruth (Doe) and Walter Carl Hall. She attended Perida grade school and was a 1964 graduate of Webster High School. She also attended the John Casablanca Modeling School. On June 23, 1989, Ruthie married Wally Rankin under an apple tree in Cottage Grove, Minn. They lived in Cottage Grove and then Woodbury. After retirement, Ruthie and Wally moved to the Webster area. They loved spending time outdoors at their home on Bass Lake, especially during the warm summer months. They also enjoyed their winters in Mission, Tex., and visiting the Ice House Tavern. Prior to her retirement, Ruthie was employed as a proofreader at West Publishing Corp. in Saint Paul. She previously was co-owner and bartender at Lone Pine Tavern on County Road A east of Webster. During this time, Ruthie played on the women’s softball team named the “Gravel Gerties.” She had also been a bartender at The Tap in Webster during her retirement years. Ruthie was a member of Our Redeemer Lutheran Church of Webster. She had a very strong belief in the Lord and her family was of paramount importance to her. She appreciated spending time with family and friends, and enjoyed attending events involving her grandchildren. She loved hosting family dinners and parties. Ruthie appreciated the finer things that life offered, and was extremely fond of gold and diamond jewelry. She was a very “colorful” person. She had a wonderful sense of humor and welcomed “clean” jokes. Ruthie was affectionately acknowledged as “Classy, Sassy, and a little bit Smartassie.” Ruthie is survived by her children: Kim (Jerry) Stypula, Denise (David) Lunsman, Dale (Cheryl) Doriott and Lori Evans; grandchildren: Danielle (Josh) Hanson, Curtis Stypula, Melissa Brown, Trevor Fontaine, Charles (Jenna) Lunsman, Courtney Lunsman, Carter Doriott and Emily Doriott; and great-grandchildren: Aubri, Chloe and Oliver Hanson; Gavyn Brown, and Dayne Staege. She was preceded in death by her parents: Walter and Hazel Hall; her husband, Wally, who passed away October 18, 2013; siblings: Robert Hall, Alfred Hall, Violet (James) Formanek, Stanley Hall and Darlene Baker; brother-in-law, Gerald Rankin; sister-in-law, Deanna Rankin. Also surviving are siblings Ardus Crandell, Donald (Phylis) Hall, Dorothy Larson, Roland (Linda) Hall and Harold (Judy) Hall; sisters-in-law, Darlene Hall and Penny Hall; brother-in-law, Rod (Nancy) Rankin; and sister-in-law, Karen Nash. Online condolences may be expressed at www.swedberg-taylor.com. Arrangements were entrusted with Swedberg-Taylor Funeral Home of Webster.
An easy way to use left over meat
Hash is a dish that can be made in many ways and has multiple origins. My mom made hash with left over roast beef, which I liked. Many people in the Midwest are familiar with corned beef hash served in restaurants, sometimes as a breakfast side topped with eggs. You can also find it canned at the grocery store. There are many different forms of hash. In England, it’s made with corned beef, but they add chopped gherkin pickles. In Austria, they add spices like thyme and marjoram and top it with an egg and call it Gröstl, which means a mix or a mess. In Brazil and other South American countries, they make a similar version and use it as a filling for empanadas. The first time hash shows up in cookbooks was in France around 1650. The name in English might be derived from the old French word hacher, meaning chopped. Because people didn’t have refrigeration they would try to consume any leftover meat the next morning before it would spoil—hence the breakfast connection. Also, when meat was scarce, people would use lots of potatoes or other vegetables to make the dish more filling. Hash became very popular in the U.S. after the world wars. Meat was scarce and hash was an easy, affordable meal for families on rations. In my grandmother’s favorite cookbook from 1933, there are a few recipes for hash. All have the same basic ingredients, potatoes, onions, leftover meat, but preparations differ, such as adding egg yolks to the cooked hash and baking it for an additional 10 minutes or adding tomato sauce to make a spaghetti hash. Today, I still make hash like my mother did, usually with whatever I have on hand, making dinner preparation easy. However, I have branched out and use different ingredients. My new favorite is with leftover pheasant. Last week, my hash consisted of pheasant, potatoes, carrots, onions, and leftover squash. Remember, there are many different ways to make hash. If you don’t have an ingredient, try something new. Hash it up.
Pheasant Hash Serves 4
2 cooked pheasant breasts or any other cooked meat, about 2 cups, cut in small cubes 4 medium sized potatoes, chopped 1 medium onion, chopped 1 cup squash or sweet potatoes, chopped 4 Tbsp. butter 1 tsp. seasoned salt Pepper to taste
Directions: In a large fry pan, melt butter over medium high heat. Add potatoes, squash, seasoned salt and pepper; fry until some of the potatoes become tender, about 7 minutes. With a spatula, keep turning the mixture over until the potatoes turn golden brown. Add onion, continuing to cook until the potatoes are tender and the onion is transparent and soft. Add the cooked meat and sauté until the meat is hot. Serve immediately.
Lisa Erickson is a food writer who loves an adventure—especially when food is involved. You can find more recipes on her blog at www.wild-chow.com or email her at wildchowrecipes@gmail.com. with questions or comments.
PHOTO FROM WWW.FOOD.COM