The Sentinel

State Basketball |
Altamont falls in OT to Illini Bluffs

NORMAL - Grace Nelson drained 32 points in Altamont's state semifinal game against Illini Bluffs Thursday. Unfortunately, the All-Stater and Lady Indians came up short in the Class 1A opener and overtime thriller, 60-48.

Nelson missed her first three-pointer but connected on her second shot in the game, cutting the Lady Indians' scoreboard deficit to two at 5-3.

Later in the first period, Tigers' Annabelle Fortin, Marissa Robertson, and Lilly Luczkowiak drop treys on successive possessions to go up 14-7.

Luczkowiak led Illini Bluff's scoring effort with a double-double, scoring 27 points and snagging eleven rebounds. Fortin finished with 12 points. Robertson's first quarter three was her only output of the game.

Altamont was on top most of the fourth quarter, leading by as many as six points, until Tigers' Chloe Eeten made a go-ahead basket on a pass from teammate Brenna Davis with 1:03 left on the clock.

Seven seconds later, Nelson was on the free-throw line. She made her first shot to tie the score at 46-all but missed the second that would have given Altamont a one-point lead with 55 seconds to go.

Bluffs called timeout with ten seconds left on the clock. Fortin attempted a three-pointer as time expired and missed, putting the game into overtime.

It was the Tigers' free-throw prowess in OT that saved the day. The team missed one shot out of ten from the charity stripe.

For Eeten, who finished the game with 11 points, it was her time to shine. The sophomore led all scorers in the frame with seven points, going 4-for-4 from the free-throw line, punching Illini Bluff's ticket into the Class 1A title game.

Recipe |
Make your St. Patrick’s Day spread green with envy

Culinary.net - Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.

Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.

Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.

The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.

For more festive recipes and ideas at Culinary.net.

St. Patrick’s Day Sandwiches
Yield: 8 sandwiches

8 ounces plain cream cheese spread, softened
1 cup finely shredded mozzarella cheese
salt
4 English muffins
24 slices cucumber
8 thin slices green pepper
fresh cilantro leaves
lemon juice
lemon slices, for garnish (optional)

In bowl, mix cream cheese spread, mozzarella cheese and salt well.

Split English muffins in half. Cut each muffin half into shamrock shape.

Spread cheese mixture over each muffin half.

Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.

Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.