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Mabel E. Morse

May 31, 1921 – February 10, 2019

Mabel E. Morse, 97 years, of Morse Bluff passed away Sunday, Feb. 10, 2019, at Dunklau Gardens in Fremont.

Mabel was born on May 31, 1921, to Louis and Emma (Placek) Stranik. She graduated North Bend High School in 1939. Mabel taught at the rural schools of Schuyler and Rescue, Nebraska, and attended Midland Lutheran College. She married Duane Morse on Sept. 22, 1954, in Crested Butte, Colorado.

Mabel and Duane moved quite frequently due to his job. She had several job positions ranging from teaching to war plane production, teaching at California Military Academy, homemaker and accounting. She retired in 1986 from the Safeway Division Office. Mabel then worked as a greeter at Wal-Mart from 1989 to 2013.

She was a member of ZCBJ Lodge 9 in Morse Bluff, and enjoyed the casinos, gardening and traveling.

Mabel is survived by her son, Greg Morse of Morse Bluff; sister-in-law, Rosie Stranik; nephew, Robert Stranik; cousins, Tom, Jim, and Maribeth Stranik.

She was preceded in death by her parents; husband; sister, Leona Fencl; brothers, Louis, Raymond, and Lumir Stranik.

The funeral service is 11 a.m. Thursday, Feb. 14, at Moser Memorial Chapel in North Bend. Rev. Scott Jensen will officiate. Visitation from 5-7 p.m. Wednesday, Feb. 13, at the funeral home. Burial will be in Prague National Cemetery.

Memorials are suggested to the family.

Online condolences may be left at

Moser Memorial Chapel, 1040 N Main St., North Bend, NE 402-652-8159

Janice Blakeslee Lindberg

May 22, 1924 – February 2, 2019

Janice Blakeslee Lindberg, fondly known as Gee Cee, passed away Saturday, Feb. 2, 2019, in San Diego, California, with her daughter, Jayne, by her side.

Gee Cee was born in Fremont, Nebraska, on May 22, 1924. Raised on a farm just outside of Fremont, she rode her Shetland pony, Daisy, to country school. There were only seven students in the one-room school. She transferred into the Fremont school system and graduated from Fremont High School. Then she went on to the University of Nebraska- Lincoln where she was a member of Pi Beta Phi Sorority. After graduating from college, she spent two years teaching kindergarten. In the summer between those two years she met her future husband, Jim Lindberg. Jim had just returned from serving in the Marine Corps where he was stationed in the South Pacific during World War II. They became engaged at Christmas and were married June 12, 1948. They had two daughters, Jayne and Jody. Jody died of leukemia at the age of 12.

After Jayne left for college, Gee Cee returned to teaching kindergarten. She taught in Washington School and then at Grant. She enjoyed being with the children and the faculty. She never had grandchildren but felt like all her students were like grandchildren. She adored them and had many touching and hilarious stories.

Gee Cee was active in Phi Beta Phi Alumnae group, hosting some of their local meetings and parties. She was also a member of Chapter AJ of PEO. Her great-grandmother was one of the founding members of that chapter. She loved playing bridge, played with her friends in Fremont and played some tournament bridge in Omaha. Her interests also extended to the Husker football team and she was a great fan. She had season tickets from the time she was in college to the present.

In 2011, Gee Cee moved to San Diego to spend more time with Jayne. They enjoyed exploring all the neighborhoods of San Diego, shopping and trying different restaurants. She made new friends easily there.

She was preceded in death by her parents, Eleanor and Wilder Blakeslee; her husband, Jim and their daughter, Jody; and her cousin, Marilyn Semrad. She is survived by her daughter, Jayne Lindberg and Jayne’s second cousins, Cindy Semrad Wattier and Mike Semrad, and their extended families.

Gee Cee loved life and her friends! She was a lot of fun and lightened the mood of those around her, bringing all of us joy.

Please visit to leave an online condolence.

If you wish to make a contribution, please consider the American Cancer Society or Keep Fremont Beautiful as Gee Cee was the fourth generation of her family to live in Fremont and she loved it dearly.

A celebration of her life will be held at 1 p.m. Feb. 15 at Dugan Funeral Chapel. Rev. Scott Jensen will officiate.

Interment will take place at Ridge Cemetery.

Seasoned to Taste
Seasoned to Taste: Cake is good for heart, the rest of you

Many a suitor has asked a would-be Valentine, “What is your heart’s desire?” Undying affection, patience, humor, these all would be good additions to the list. But our first response is often more material. And when those materials are edible, what our heart desires is often not good for us.

Rich cheese, sugary sweets, masses of meat, liters of liquor — these “heart’s desires” can be “heart’s detriments” in excess.

So we are especially glad to share a favorite, relatively healthy desire that would make a Valentine’s gift that keeps on giving goodness.

It’s possible to have one’s chocolate cake and eat lightly, too, in the form of chocolate genoise. “Genoise” literally means “Genoa-style,” but who knows if this type of spongecake originated in the Italian city Columbus called home. This cake relies on the puffy volume of well-beaten eggs and very little flour or fat for its airiness.

This butter-free chocolate genoise uses the “warm method” in which eggs and sugar are warmed in a mixing bowl over low heat before whipping.

The absence of butter reduces the shelf life of the cake as well as its fat and calories, but the cake freezes beautifully if you don’t eat it the day it’s baked. (Fat chance.)

The cake is moist and fudgy and, topped with fresh raspberries and drizzled with tart raspberry or other fruit coulis, it’s decadent without being deadly.

The technique for this cake may be new and the instructions may seem long, but don’t be daunted. All the whisking and folding produces a cake that will satisfy many hearts’ desires — in more ways than one!

Chocolate Genoise

2/3 cup firmly packed Dutch-process cocoa powder

1 teaspoon instant coffee powder

2/3 cup water, boiling

1 teaspoon pure vanilla extract

4 egg yolks

1 cup granulated sugar

6 egg whites, at room temperature

¾ cup cake flour, sifted twice

Pinch of salt

Preheat oven to 350 degrees. Line the bottom of a 10-inch spring form pan with parchment paper and spray lightly with a vegetable coating spray. Place the cocoa powder and instant coffee powder in a small bowl. Pour the boiling water over the cocoa powder and coffee and whisk gently to dissolve. Whisk in the vanilla. Set aside to cool.

Combine the egg yolks and ½ cup of the sugar in a large metal or other heatproof bowl. Place the bowl in a large sauté pan filled halfway with simmering water and whisk continuously until the sugar crystals are dissolved and the mixture thickens and is warm to the touch, about 2 minutes. Be careful when heating the egg yolks, as they will scramble if left unattended or if they become too hot.

Remove the bowl from the water and beat the yolk mixture with the whisk attachment of a mixer set on high speed until it doubles in volume and the bowl is cool to the touch, 3 to 5 minutes. Using a balloon whisk or a large rubber spatula, fold the cocoa mixture into the yolk mixture. Set aside.

Place the egg whites in a large, grease-free bowl. Using a mixer set at medium speed, beat until foamy. Increase the speed to high and beat until soft peaks form. Add the remaining ½ cup sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.

Sift the cake flour and salt together and, using a balloon whisk or a large rubber spatula, gently fold it into the cocoa-egg yolk mixture. Then fold one-third of the egg whites into the batter to lighten it. Finally, gently fold in the remaining egg whites. Spoon the batter into the prepared pan.

Bake the cake in the preheated oven until puffed and firm, and the top springs back to the touch, or until a thin wooden skewer inserted in the center comes out clean, 18 to 25 minutes. Be careful not to overbake. Remove from the oven and let cool for about 5 minutes on a wire rack.

Remove the pan sides and slide the cooled cake off the pan bottom. Peel the parchment paper from the bottom of the cake and cool completely. Cut into slices to serve on a pool of fruit coulis, garnishing with bit of fresh fruit or a dusting of cocoa or powdered sugar. Or wrap the cooled cake well and freeze for up to 1 month.

Cut into 16 pieces, the cake has 97 calories and 1.8 grams of fat per serving. Cut into 8 servings doubles the calorie and fat count, but the cake is still far lower in both than most.

Fruit coulis

1 pound fresh or frozen strawberries, blackberries, raspberries, peaches, nectarines or 1½ pounds papayas or mangoes

1 tablespoon granulated sugar (optional)

2 tablespoons complementary liqueur (see below)

2 tablespoons freshly squeezed lemon juice if using peaches or nectarines

Thaw fruit if frozen. Peel and pit fruit as necessary; place in a food processor or blender. Puree fruit, then pass it through a fine mesh sieve to remove any seeds. Sweeten the puree with sugar if it is too tart, then stir in the liqueur. Stir in lemon juice to prevent peaches/nectarines from discoloring.

Liqueur/fruit suggestions: Grand Marnier with strawberry, nectarine or raspberry; Framboise with raspberry; Chambord with blackberry; peach brandy or Amaretto with peach; Grand Passion or dark Jamaican rum with papaya or mango. Makes 2 cups; can be frozen up to 2 months.

Source: Jill O’Connor, “Sweet Nothings”

Kenneth "Bud" L. Timperley Sr.

November 20, 1923 – February 9, 2019

NORFOLK – The funeral service for Kenneth L. “Bud” Timperley Sr., 95, of Fremont will be held at 10:30 a.m. Thursday, Feb. 14, 2019, at Stonacek Funeral Chapel in Norfolk with Rev. Coral Parmenter officiating the service. Burial will take place at Hillcrest Memorial Park Cemetery in Norfolk. Visitation will be held from 5-7 p.m. Wednesday, also at Stonacek Funeral Chapel in Norfolk. Military rites will be conducted by the American Legion Post 16, VFW Post 644, and the United States Marine Corps Honors Guard.

Kenneth died Saturday, Feb. 9, 2019, in Fremont. Stonacek Funeral Chapel in Norfolk is in charge of the arrangements. Bud was born Nov. 20, 1923, on the family farm in Norfolk, the sixth child to John “Roy” and Margaret (Voss) Timperley. He joined the Marines in 1945 and was stationed in San Diego, California. Bud and Lucile Wiedeman exchanged vows on Nov. 27, 1946, at the Methodist Church in Concordia, Kansas. After his discharge from the Marines, they made their home in Norfolk, Nebraska. Bud worked for the Chicago Northwestern Railroad for several years. Shortly after, Bud moved his family to Omaha, where he worked with Greyhound Bus Lines for 30 years. He retired from Greyhound in 1983.

Bud and Lucile traveled extensively throughout the Southern United States, eventually living part time in their homes in Fremont and Texas. Bud was a 32nd degree Mason and a member for 50-plus years of both the Masons and the Eastern Star. He was also a member of the American Legion, York Rite bodies, Knights Templar and Shriner’s International. In Bud’s younger years he enjoyed attending parades and the Shrine Circus as a member of the motorcycle patrol. During those years he traveled extensively with the patrol throughout the Midwest and Canada supporting Shriner’s Hospital.

Bud was immensely proud of children and grandchildren. They were not only the light of his life but his biggest supporters. His children and grandchildren loved to hear his stories, amazing true-life stories. Bud was a major story teller, the family keeper of memories, dates, and happenings. He had an amazing 95 year journey; he took his family and friends with him through his memories and stories.

Bud is survived by his sons, Kenneth Jr. (Annette) Timperley of Fremont, Keith Timperley of Omaha; daughters, Beverly (Gary) Buhrman of Wisner, Lynette (Jeff) Kempcke of Blair; daughter-in-law, Jenny Timperley of Cedar Bluffs; 15 grandchildren, 25 great-grandchildren, and two great-great-grandchildren; two brothers, Dean Timperley of Norfolk, Lee Timperley of Battle Creek; brother-in-law, Marlin (Madelyn) Wiedeman of Denver; sisters-in-law, Bonnie Phillips of Waxahachie, Texas, Jeanette Kolpin of Santa Monica, California, Shirley (Ron) Cummings of Pottsboro, Texas, Mary Wiedeman of Tulare, California; and numerous nieces and nephews.

He is preceded in death by his parents, John and Margaret; wife Lucile of 65 years who passed away in 2011; son, Roger Timperley Sr. in 2018; brothers, Howard, Russell, Ray; sisters, Hazel Raymond and Roma Droescher.

Organist will be Betty Frank and Soloist Linda Boullion singing “Old Rugged Cross” and “How Great Thou Art”; congregational hymn will be “Amazing Grace.” Casket Bearers will be Seth Pfaltzgraff, Bradley Buhrman, John Timperley, Roger Timperley Jr., Kevin Buhrman, and Scott Buhrman. Memorials may be directed to Shriner’s Hospital, Masonic Home; as well as “S.M.I.L.E. INC.” Condolences may be expressed to the family online at