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" + reps[repNums]; window.parent.prnt.document.getElementById('printScreen').innerHTML= prntScreenStrng; var navScreenStrng = cloprint2 + prevRepNum + cloprint3 + nextRepNum + cloprint4; window.parent.nav.document.getElementById('navScreen').innerHTML= navScreenStrng; } function fnPrevious(conNum) { var prevRepNum = conNum; if (prevRepNum == 0) { prevRepNum = (reps.length) - 1; } else { prevRepNum = prevRepNum - 1; } return prevRepNum; } function fnNext(conNum) { var nextRepNum = conNum; if (nextRepNum == (reps.length) - 1) { nextRepNum = 0; } else { nextRepNum = nextRepNum + 1; } return nextRepNum; } function fnPrintRecipe() { parent.prnt.focus(); parent.prnt.print(); } function fnCloseWindow() { window.parent.prnt.close(); window.parent.nav.close(); window.parent.close(); } function goBack() { history.back(); } var reps = new Array(); reps[0] = "APPLE PAN BETTY

1 medium apple, peeled and cubed
3 tablespoons butter or margarine
1 cup bread cubes
3 tablespoons sugar
¼ teaspoon ground cinnamon

In a skillet over medium heat, saute apple in butter until tender, about 2-3 minutes. Add bread cubes. Sprinkle with sugar and cinnamon; mix well. Saute until bread is warmed. Serve immediately.
YIELD: 2 servings.

Submitted by Dee."; reps[1] = "PARTY Jell-O PUNCH

1 cp. hot water
1 family size pkg. Jell-O
1 can crushed pineapple (small or large)
1 small can of nectar (peach or apricot)
1 large can of Hawaiian punch
1 qt. Ginger ale
Cold Water

Add hot water to Jell-O. Mix other ingredients. Add cold water to dilute to taste. Chill. Before serving, add chilled ginger ale to punch mixture, add ice in punch bowl and keep it stirred while serving. Serves about 24. This is perfect for parties or that hot afternoon around the pool!!"; reps[2] = "CHARLESTON RICE

½ cup chopped onion
½ cup chopped celery
½ cup chopped green Bell Pepper
1 tablespoon butter
3 cups cooked rice (cooked in chicken broth)
1 2½ ounce can mushrooms ,drained and chopped
½ tsp poultry seasoning
½ tsp salt
¼ tsp celery seed
¼ tsp pepper
1 egg beaten

Cook the onion, celery and green pepper in butter in a large skillet, over meduim heat until tender. Add rice, mushrooms, poultry seasoning, salt, celery seed and pepper; stir in the egg. Turn into greased shallow 1½ quart baking dish. Cover and bake at 350° for 15 minutes. Makes 4-6 servings."; reps[3] = "OLD-FASHIONED APPLE PIE

Dough for double pie crust
9 cups Golden Delicious or Granny Smith apples,
peeled and cut in 1/2\" thick slices
2/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
1 egg, slightly beaten
1 tablespoon granulated sugar

Preheat oven to 425°. Roll out half the dough into a 12\" circle, use a lightly floured rolling pin on a lightly floured surface. Line 9\" pie plate with dough.
Mix brown sugar, flour and cinnamon in large bowl. Add apples and lemon juice. Toss gently to mix. Spread in pie pan mounding apples in center. Roll remaining dough in 12\" circle. Place over filling. Crimp edges to seal. Brush pie with egg and sprinkle with sugar. Cut slits in top for steam to come out. Bake 20 minutes. Then reduce oven to 375° and bake 20-25 minutes longer, until crust is golden brown and fruit is tender when pierced through a slit. Cool on wire rack."; reps[4] = "DOUBLE PIE CRUST DOUGH

2 cups all-purpose flour
3 tablesoons granulated sugar
½ cup solid vegetable shortening
3 tablespoons cold butter, cut in small pieces
4 to 6 tablespoons cold water

Mix flour and sugar in medium-size bowl. With pastry blender or two knives, cut in shortening and butter until mixture resembles course crumbs. Sprinkle with water, one tablespoon at a time. Stir with fork after each addition until mixture clumps together to form dough. Divide in half. Wrap in plastic wrap or waxed paper. Can be refrigerated up to three days or frozen up to three months.

Tips on making a Perfect Pie Crust:
"; reps[5] = "QUICHE LORRAINE

Pastry for one 9" pie crust
1/4 lb. bacon, crisply fried and crumbled
1 cup shredded Swiss Cheese
1/3 cup minced onion
4 eggs
2 cups whipping or light cream (or canned milk)
1/4 tsp. sugar
1/8 tsp. red pepper

Heat oven to 425°. Prepare bacon. Sprinkle bacon, cheese and onion in pastry lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes. Reduce oven to 300° and bake 30 minutes longer or until knife inserted 1" from edge comes out clean. Let stand 10 minutes before cutting.

Submitted by George."; reps[6] = "ELEGANT PEACH DELIGHT

1 box yellow cake mix
1 large can peaches, drained
3 egg yolks
1-½ to 1-¾ sticks margarine, softened
1 pint sour cream
cinnamon

Combine cake mix and margarine. Press in lightly greased 9 X 12\" pan. Arrange peaches on top. Beat sour cream and egg yolks together. Pour over peaches, spreading to sides of pan. Sprinkle cinnamon evenly on top. Bake at 350° for 20-30 minutes."; reps[7] = "SPAGHETTI SAUCE

4 tablespoons of Olive oil
1 cup of chopped Onions
4 large Garlic cloves chopped
1 gallon of Tomatoe Sauce
1-12oz can Tomatoe Paste
5 cups of Water
2 tablespoons of Sugar
1 Whole Bayleaf
½ teaspoon Italian Seasoning
1 Tablespoon of Worcheshire Sauce

In a big cooking pot saute the onions and garlic cloves in the olive oil for about 5 minutes. Add remaining ingredients and cook about 2 hours or until done. Pour on your favorite pasta, or use sauce for making LASAGNA."; reps[8] = "LASAGNA

1 lb ground sausage
1 cup chopped onion
garlic powder or 2-4 large cloves
2 cans Italian stewed tomatoes
1 jar mushrooms
1 8oz can tomato sauce
2 6oz cans tomato paste
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
½ teaspoon salt
½ teaspoon pepper
8-10 Lasagna noodles
1 beaten egg
2 cups cream-style cottage cheese
½ cup grated Parmesan cheese
1 teaspoon dried parsley flakes
2 packages sliced mozzarella cheese

Oven 375°
For meat sauce, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, mushrooms, tomato sauce, tomato paste, basil, oregano, salt and pepper. Bring to boiling, reduce heat. cover and simmer for 15 minutes. Stir occasionally to keep from sticking to the skillet.
Meanwhile, cook lasagna noodles according to package directions. Add a little cooking oil to the water to keep the noodles from becoming sticky. Drain when soft, rinse with cold water.
For filling, combine beaten egg, cottage cheese, ¼ cup Parmesan cheese and parsley flakes.
Layer half cooked noodles (4-5) in a 12x7-½x 2\" baking dish. Spread with half of the filling mixture. Top with half of the meat sauce and 1 package of mozzarella cheese slices. Repeat another layer. Sprinkle with Parmesan cheese atop.
Bake for 35-45 minutes or till heated through. Let stand about 10 minutes to settle. Serves about eight."; reps[9] = "BAKED TURKEY

one 12 to 17lb turkey
2 tblsp Poultry Magic Seasoning
2 Garlic Cloves cut up
1 Onion cut up into wedges
2 whole Green Onions chopped
Salt and Pepper
2 tblsp Soy Sauce
2 tblsp Italian Seasoning
½ tsp Sage
1 16oz can of Chicken Broth
Optional: 4 Chestnuts, Pecans or Walnuts crushed or cut up

DIRECTIONS:
Preheat oven to 400 degrees. Sprinkle Poultry Magic Seasoning inside and outside of turkey. Place garlic cloves inside turkey. Apply Italian Seasoning and sage. Place onions in and around turkey. Nuts can be placed inside of turkey. Place turkey in baking pan with 16oz of water and chicken broth. Cover turkey with foil, bending edges all around pan and seal. Cook turkey for about an hour and reduce temperature to 350 degrees. Cook until done (170 to 190 degrees internal temperature or until meat comes off the leg). Rotate turkey during cooking optional."; reps[10] = "CORNBREAD STUFFING

1 9x13 pan of cornbread
2 cups Onion cutup
2 whole Green Onions chopped
2 cups Celery cut up in food processor
4 Eggs cooked and crumbled
1 16oz pkg Pepperidge Farm Seasoned Bread Crumbs
2 32oz cartons Natural Chicken Broth
2 cups water
2 tspns Italian Seasoning Flakes
1 tspn Thyme
1 tspn Sage crushed
Optional: 4 tblspns cut or crushed Chestnuts, Pecans or Walnuts

DIRECTIONS:
Bake cornbread. Crumble and place in oven at 350 to 400 degrees for about 45 minutes or until dry. Mix all ingredients. Put enough liquid so the stuffing does not dry out. Bake at 400 degrees for 1 hour. Reduce temperature to 350 degrees for another 15 to 20 minutes. Makes 8 quarts."; reps[11] = "CHICKEN FAJITA QUESADILLAS

10 medium size flour tortillas
1 lb boneless, skinless chicken breasts
1 packet fajita seasoning
1 tblsp vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8oz package shredded cheddar cheese
1 8oz package shredded Monterey Jack cheese

DIRECTIONS:
Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside. Stir in green and red bell peppers and onions. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a half moon and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges. Serves 10.

Submitted by Addison."; var crimeStats = '
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Theft - Other60131013
Robbery000004
Assault201147
Sexual Assault001011
Criminal Mischief0210317
Disturbance - Family0123623
Disturbance - Juvenile15501115
Disturbance - Other31321824105236
Alarms29342719109363
Suspicious Vehicles5135153891
Suspicious Persons713283050
Runaways000226
Telephone Harassment010126
Other Calls45432624138507







Unit 4W88
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Reports21162520
Felony Arrests2001
Misdemeanor Arrests0007
Tickets72634672
Recovered Property0000
Charges Filed1001
Mileage114812439731271
Days18231819







Unit 4S66
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Misdemeanor Arrests
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