All Stories from November 6, 2018 (Change date)
-
College of DuPage hosts third annual Red Grange Bowl Dec. 1Nov 06, 2018 10:00 pm - Sizing up teams during the final days of the season, the College of DuPage Athletics office is busy prepping for the annual Red Grange Bowl, set for a 1 p.m. kickoff Sat...
-
Judson students to vie for nearly $2,000 in 'Shark Tank' contestNov 06, 2018 10:00 pm - Budding student entrepreneurs will pitch their business or product ideas to a panel of expert judges for a chance to win nearly $2,000 during Judson University's fifth "...
-
'A Ghost Tale for Mr. Dickens Jr.' to be staged Nov. 16-18 at HemmensNov 06, 2018 10:00 pm - Children's Theatre of Elgin's "A Ghost Tale for Mr. Dickens Jr.," performed by a huge cast of local young people and adapted from "The Magic Tree House" book series, is ...
-
U of I, Forest Preserve District partner to monitor groundwaterNov 06, 2018 10:00 pm - Forest preserve users may notice new groundwater-monitoring wells in four preserves as a result of an intergovernmental agreement between the Forest Preserve District of...
-
Donate blood Nov. 13 in Arlington HeightsNov 06, 2018 10:00 pm - You can save lives by donating blood at the Northwest Community Hospital Blood Drive from 11 a.m. to 4 p.m. Tuesday, Nov. 13, in the hospital's Mallard Room, 800 W. Cent...
-
Chicken Sausage and Shrimp Paella with Quinoa served with Sardine and Artichoke FrittersNov 06, 2018 10:00 pm - 2 Tablespoons Olive Oil 1 package (12 ounces) Greenridge Farms Sun Dried Tomato Chicken Sausage cut into about 1 inch pieces 6 to 8 Large Shrimp peeled and deveined, lea...
-
Nov 06, 2018 10:00 pm - Sicilian Pasta with Sardines (Pasta con le sarda) and Meat(less)balls Serves 4 Ingredients 2 3.75-oz. tins King Oscar Brisling Sardines in Zesty Tomato Sauce, chopped in...
-
Nov 06, 2018 10:00 pm - Creamy Lemon Pesto Orzo with Oven roasted Turkey, Asparagus & Tomato Total Time: 35 minutes, yields 5 servings 3 cups water 1 lb. Orzo 1 bunch fresh Basil, rinsed and dr...
-
Mack Cake Eggs Benedict with Sautéed Spinach Sweet Potato HashNov 06, 2018 10:00 pm - Paul Valade | Staff Photographer Oscar Chapa of Volo made mackerel fish cake eggs Benedict, with roasted tomato, sautéed spinach, jalapeño mustard and honey infused holl...
-
Chicken Sausage and Shrimp Paella with Quinoa served with Sardine and Artichoke FrittersNov 06, 2018 10:00 pm - 2 Tablespoons Olive Oil 1 package (12 ounces) Greenridge Farms Sun Dried Tomato Chicken Sausage cut into about 1 inch pieces 6 to 8 Large Shrimp peeled and deveined, lea...
Showing 1-10 of 369
next