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Peters, Betty L. 1960-2025 St. Joseph, Mo.
Betty Louann Peters, 65, of St. Joseph, passed away Tuesday, July 1, 2025, at her home. She was born June 25, 1960, in St. Joseph, daughter of the late Betty and William 'Bill' Kuehner. She graduated from Benton High School, class of 1979, and married David Peters on Sept. 21, 1979. She worked in the Animal Health industry most recently at Argenta animal health. Betty enjoyed taking care and loving her grandkids, and she was a Christian. Betty was preceded in death by parents; and son, Jason Peters. Survivors include husband, David Peters, of the home; sons, Sean (Dawn) Peters, St. Joseph, and Patrick (Patty) Kuehner, Salt Lake, Utah; grandchildren: Haleigh, Jadynn, David, Makayla, Brinley Peters, Allen and Alex Kuehner; great grandchildren: Baylor McPike, Greyson and Jace Kessler; sister, Sandy (Rob) Duncan; brothers, Bill (Rikki) Kuehner, Victor (Jennifer) Kuehner, Pat Kuehner, and Mike Kuehner; and her in- laws, Jerry and Elaine Peters. The family will receive friends from noon to 2 p.m. on Saturday at the Rupp Funeral Home. Funeral services and public live stream 2 p.m. Saturday, July 5, 2025, at the Rupp Funeral Home. The Interment will be at the Memorial Park Cemetery. Memorials are requested to the American Cancer Society. Online condolence, obituary and public live stream at As published in the St. Joseph News-Press.
News24
31 minutes ago
- News24
Ribeye steak on a Himalayan salt slab
What's sizzling this winter? This trendy rib-eye steak that's grilled on a Himalayan salt slab. Start by coating the steak in Extra Virgin Olive Oil and seasoning with salt and freshly milled pepper. The slab, naturally imbued with trace minerals, introduces an earthy flavour to the meat, evolving the overall cooking experience into something rather unique. For the crowning touch, serve your beautifully prepared rib-eye with an aromatic blend of garlic and herb butter. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients 1 Steakhouse Classic Rib-Eye Steak on the Bone 1 Tbsp Forage and Feast Cold Extracted Extra Virgin Olive Oil Salt and freshly milled pepper For the garlic and herb butter: ¼ cup (60ml) soft butter 1 small clove garlic, finely crushed 1 tsp. (5ml) chilli flakes 1 tsp. (5ml) chopped fresh thyme Salt and pepper Equipment: 1 Forage and Feast Himalayan Pink Salt Slab Method Make sure the rib-eye is at room temperature. Remove from the packaging and pat dry. Coat the meat in olive oil and season with salt and pepper. Heat the salt slab on the braai at 120°C for 30 minutes. Remove it and let it cool for 30 minutes. Then return to the braai for another 30 minutes at a temperature of between 200 and 230°C. Remove the salt slab from the braai and place it in its wooden tray. Grill the steak to your desired level of doneness. To make the butter, mix all the ingredients together well. Serve your rib-eye with the garlic and herb butter. Alternatively, you can shape the garlic and herb butter into a sausage using cling wrap and keep it in the freezer until you need it.
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an hour ago
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South Africans do not need the DA to plan their future correctly
Jan Gerber / News24 Be among those who shape the future with knowledge. Uncover exclusive stories that captivate your mind and heart with our FREE 14-day subscription trial. Dive into a world of inspiration, learning, and empowerment. You can only trial once. Start your FREE trial now Show Comments ()
