Lake County News -- Diane Hewitt, District 2
Judge Grants Preliminary Injunction Preventing Formation of Elections Commission
A judge recently granted Lake County's request to halt the creation of an elections commission, giving the clerk the responsibility to plan the next election as the County continues to challenge this unconstitutional law. The County filed a lawsuit challenging the constitutionality of a new law that creates an elections commission because it specifically singles out Lake County and eliminates voters' right to choose who administers elections. Read Press Release 
Property Taxes Due September 6
The Second Installment of Lake County property taxes are due Friday, September 6. A second bill will not be mailed to homeowners. The Treasurer's Office typically experienced long lines close to the property tax due date so taxpayers are encouraged to take advantage of alternative payment methods. For more information visit the Lake County Treasurer's Office website. 
Recycling Electronics: E-cycling is Easy with SWALCO
Did you know old TV's and computers can leak lead and mercury into our environment if not disposed of properly?
 
The Solid Waste Agency of  Lake County (SWALCO) has teamed up with Waukegan Public Works to provide a location for residents to bring their unwanted electronic items for safe disposal.
 
Learn more about electronic recycling and help protect our communities. 

 

Waukegan E-cycling Location

Public Works Department's City Yards

1700 McAree Road, Waukegan

Monday - Friday, 7:30 a.m. - 4 p.m.

 

Gurnee E-cycling Location

Warren Township 

Township Road District Facility 

17801 W. Washington Avenue, Gurnee (use Almond Road entrance) 

Monday - Friday, 7:00 a.m. - 3:00 p.m. (excluding holidays)

August 29, 2013

If you have any comments or concerns, please contact me at: [email protected] or 847.244.2742.

 

Thank you,

Diane Hewitt

Quick Links

 Click here to Join my Mailing List!

Visit Lake County
 
Oakwood Cemetery Tour
Join this Cemetery Walk and learn about Waukegan and its influence on America's Old West from storytellers in costume. 
 
Saturday, September 21
Tours run from 12:00 p.m. to 3:30 p.m., rain or shine
Buses leave Lilac Cottage in Bowen Park at 12, 12:30, 1:30, 2 & 3:15pm. 
Ticket prices: $3 in advance, $5 day of Cemetery Walk
 
Purchase tickets at the Jack Benny Center for the Arts, Waukegan History Museum, or online at www.waukeganparks.org.  Click here for more information on the event. See Flyer here
Construction Plans and Projects
Route 53/120 Extension 

Efforts to examine the feasibility of the Illinois Route 53/120 project are moving forward. The Illinois Tollway, the Chicago Metropolitan Agency for Planning and Lake County are partnering on a combined, two-pronged effort to examine the feasibility of the project with respect to financing and land use. This phase builds on the recommendations and framework outlined by the Blue Ribbon Advisory Council (BRAC).  The council-co-chaired by Lake County Board Chairman Aaron Lawlor and George Ranney, President and CEO Metropolis Strategies and Prairie Holding Corporation-will reconvene next month. The BRAC will continue to be involved in an advisory capacity. 

View Illinois Route 53/120 Project Overview

View the BRAC's June 2012 Resolution and Summary

 

 
Construction Projects in Lake County  
Wadsworth Road 
Rollins Road Gateway  
Fairfield Road at IL Route 176 IL21/137
Washington Street - Cedar Lake Road to Hainesville Road 
 
For more information, please contact LCDOT or IDOT
E-mail Lake County Department of Transportation at [email protected]
Submit Feedback to Illinois Division of Transportation 

Exploring Farmers Markets
There is plenty of squash at your local farmers market this time of year, and here's a healthy recipe for Egg Plant Lasagna.

Instead of frying breaded eggplant in oil, we layered sliced eggplant with lasagna noodles to combine two favorite Italian-American dishes-with less than half the fat, but all the flavor.
Makes: 6 servings
Prep: 55 mins
Cook: 45 mins

Ingredients:
* 2 1/2 tablespoons extra-virgin olive oil
* 5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
* 4 cloves garlic, smashed and peeled
* 2 28 ounce cans diced tomatoes, preferably fire-roasted
* Salt and pepper
* 6 3-by-6 1/2-inch lasagna noodles
* 16 ounces low-fat (1 percent) cottage cheese
* 1 large egg
* 1/4 cup plus 2 tablespoons grated parmesan cheese
* 8 ounces shredded part-skim mozzarella cheese
directions

1. Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.

2. Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.

3. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.

4. Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup Parmesan, season with salt and pepper and pulse to combine.

5. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.

6. Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons Parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Enjoy this healthy dish!  Find your local farmers markets here