FEB.

4, 2016

3B

THE MARYSVILLE ADVOCATE

BIRTHDAY

Spring Tasting
Luncheon set
in Wamego

PHYLLIS TOTTEN
The family
of Phyllis
Totten,
Marysville,
requests
a card
shower for
her 80th
birthday,
which will
be on Feb.
6.

PHYLLIS
TOTTEN

Her
address is
603 11th
Road, Marysville KS 66508.

BIRTH
CORA LYNN ENDORF
Joel and Sara Endorf,
Seward, Neb., are parents
of a daughter, Cora Lynn,
born Jan. 16. She weighed
6 pounds, 13 ounces
and was 20 inches long.
Grandparents are Kim and
Colleen Holle, Marysville,
and Glen and Jan Endorf,
Tobias, Neb. Greatgrandparents are Melvin and
Lowine Rengstorf, Bremen;
Merle and MaryAnn Holle,
Marysville; and Richard and
Judy Cornwell, Lakewood,
Colo.

SUNSHINE INN
MENUS
Feb. 8
Hamburger, bun, beans,
pasta salad with veggies,
strawberries and bananas.
Feb. 9
Smothered steak, mashed
potatoes with gravy, peas,
tropical fruit, birthday cake.
Feb. 10
Fish, macaroni and cheese,
mixed veggies, apricots.
Feb. 11
Meatloaf, baby bakers,
tomato and zucchini, mixed
fruit, chocolate love cake.
Feb. 12
Tuna casserole, wheat
bread, green beans,
cranberry sauce.
Reservations
785-562-5522 or 562-2020.

Gail Gilkerson, Marysville, right, demonstrates how to make homemade biscuits. From left are Joey Backus, Michael
Reaves and Jayden Gonzalez. Photos by JoAnn Shum

COUNTY KITCHEN

COUNTY EXTENSION LEADS

KANSAS HERITAGE ACTIVITIES
By JOANN SHUM

Cultural Arts Day/Kansas Day was observed on

Friday Kansas Day
at Marysville Elementary
School with special Kansas
heritage-themed activities by
Marshall County Extension.
Students in the fourth
grade participated in the six
activities.
Grinding wheat into
lour was conducted by Deb
Kruse, who is a member of a
Marshall County Extension
unit.
Melissa Sandmann of
Marshall County Extension
conducted a session on making biscuits from scratch.
She was assisted by volunteers Gail Gilkerson and Ani-

ta ONeil.
Members of extension
units conducted homemade
butter making sessions.
Helping out were Lucky
Mrs. Unit members Sharon
Staggenborg, Karen Johnson, Bess Shum, Marjorie
Harland, LaVonne Ungerer,
Delores Wanklyn and Frankfort unit member Lila Gleason.
A quilting demonstration was given by Lisa
Mathewson, Axtell. Each
student practicing stitching
on quilt fabric.
Carrom games were
led by extension agent Susie Latta and volunteer Carla Grund.

BRIEFLY
NARVRE
The homemade biscuits were baked in the school oven,
and students got to sample them.

The National Association of

Retired and Veteran Railway
Employees Club 21 will
meet at 11:30 a.m. Feb. 10
at Rickys Cafe, Hanover.

ORANGE-SCENTED CREAM CHEESE KOLACHES

U.P. CLUB

DOUGH:

The Union Paciic

Employees Club No. 28
will meet Feb. 11 at the
Marysville Pizza Hut for
lunch at 11:30 a.m.

1 (1/4 oz.) pkg. active dry yeast 1 t. sugar

1/2 cup unsalted butter, melted

1/2 cup sugar

1/4 t. salt

2 large eggs

2 t. inely grated orange zest

2 T. butter, melted

MEALS ON WHEELS

CHEDDAR N CHILES ACCORDION BREAD

Feb. 8
Greg Wheeler, Don Gier,
Kate Manley.
Feb. 9
Ron and Fran Grauer,
Connie Ackerman, Ar-Ex
Drug Store.
Feb. 10
Citizens State Bank, John
and Norma Robinson,
Duane and Anita Ehnen.
Feb. 11
Jen Sedlacek, Delmo
and Juanita Fragel, Lee
Mattingly.
Feb. 12
County Clerk Ofice, Bill
Sandmann, Jason Brinegar.

1 1/2 cups warm milk

2 T. sugar

4 cups all-purpose lour, divided, plus 3/4 cup

2 pkg. active dry yeast

2 large eggs, beaten

1/2 cup warm water (110 to 115 degrees)

1/4 cup light olive oil, plus 1 t.

2 1/4 t. salt

1 cup sour cream, room temperature

RSVP of Northeast Kansas

109 S. Eighth
Marysville, KS 66508
785-562-2154

WEDDING POLICY
The Advocate is happy to
print wedding write-ups that
are typed or written clearly
and are concise.
To run an article and photo,
we must receive the report
and picture as soon as
possible and no longer than
10 weeks after the wedding.
After that, we will run a
photo and caption.
Engagement and wedding
forms are available at the
Advocate ofice, 107 S.
Ninth, or by calling 785-5622317 or e-mailing jshum@
marysvilleonline.net
Couples should be sure to
check with their wedding
photographer to assure
that there are no copyright
issues in publishing their
pictures.

1/2 t. crushed red pepper lakes 1/2 cup yellow cornmeal

FILLING:

8 T. butter, divided

3/4 cup sugar

1 t. grated fresh garlic

1/2 t. vanilla

1 1/2 pkgs. cream cheese, softened

4 1/2 to 5 cups unbleached bread lour, divided

2 cups shredded reduced-fat cheddar cheese

GLAZE:

3 (4 oz.) cans diced mild green chilies, well drained and patted
dry

2 cups sugar

1 t. orange zest

1/4 t. vanilla

2 to 3 T. water

Place milk, sugar and yeast into the bowl of a stand mixer itted
with paddle. Wait 5 to 10 minutes for mixture to foam. Stir in
eggs, 1/4 cup olive oil, salt, red pepper lakes, cornmeal and 1
1/2 cups bread lour. Switch to dough hook, and stir in 3 cups
bread lour. If needed, gradually add enough of the remaining
dough to form a soft dough. Knead on low speed for 8 minutes
or until dough is smooth and elastic. Coat bowl with 1 t. olive oil
and place dough in bowl. Cover and let rise one hour. Gently
delate the dough and transfer to a lightly loured surface. Cover
with bowl and let rest 10 minutes. Line two 9x5-inch loaf pans
with parchment, leaving a 2-inch overhang. Brush parchment
with 1 T. softened butter.

In the bowl of a stand mixer itted with paddle, combine water,

yeast and 1 t. sugar. Wait 5 to 10 minutes to foam.

In a small bowl, stir 6 T. butter and garlic together. Divide dough

in half. Roll each portion into a rectangle. Brush half of the
butter onto each rectangle. Evenly top with half the cheese and
half the chilies. Using a sharp knife, cut the dough crosswise
into six 3 1/2 x 12-inch strips. Carefully stack the strips on top of
one another. Cut the stack into six 2x3 1/2 inch pieces. Turn the
dough pieces on edge, cut edges up and place them in the pan
one in front of the other. Repeat with remaining dough. Cover
pans with greased plastic wrap and allow to rise until nearly
doubled, about one hour.
Near the end of the rise, preheat oven to 350 degrees. Bake 40
to 45 minutes. To prevent over-browning, loosely cover bread
with aluminum foil. The bread is done when golden brown and
an instant-read thermometer inserted into the center registers
about 205 degrees. Remove pans from oven, and brush loaves
with remaining tablespoon of softened butter. Cool bread in pan
for 10 minutes. Holding parchment, gently lift loaves from pans,
then remove parchment.

The 37th annual

Spring Tasting Luncheon
will be March 17 at the
First Presbyterian Church
in Wamego.
Participants are asked
to prepare their favorite recipes to bring to the
luncheon. Each year this
luncheon is sponsored by
K-State Research and Extension,
Pottawatomie
County, and Pottawatomie
County Farm Bureau. Registration begins at 11 a.m.
and the meal at 11:30.
Guest speaker Erin
Yelland, a K-State assistant
professor and extension
specialist, will speak about
the Keys to Embracing
Aging.
The public is encouraged to share a recipe and
bring the dish the day of
the luncheon as well as a
non-perishable food item
from the recipe for the local food pantry. All ages
are invited to participate.
Each attendee should
send in a recipe. Recipes must be postmarked
by Feb. 19. They can be
emailed to brickstr@ksu.
edu or mailed to the Pottawatomie County Extension Ofice, P.O. Box 127,
Westmoreland, KS 66549.

Beat in sour cream, butter, sugar, salt, eggs, orange zest and 1
cup lour. Exchange paddle for dough hook and gradually add
remaining 3 cups lour. Knead on medium speed for 10 to 12
minutes or until dough is smooth and elastic.
Transfer dough to a greased bowl, cover with plastic wrap and
let rise until doubled, about 1 1/2 hours.
Line two 14x20-inch baking sheets with parchment. Delate the
dough and transfer it to a lightly loured work surface. Divide
dough into 24 equal pieces and shape into smooth balls. Place
2 inches apart on baking sheets.
Brush with melted butter. Cover. Let rise until nearly doubled,
about 45 minutes. Toward the end of the rise, preheat oven to
375 degrees.
While dough is rising, beat together illing ingredients. Use
ingers to make a deep indentation in each ball, about 2 inches
in diameter. Spoon in one heaping tablespoon of illing. Let rise
15 minutes.
Bake 20 to 23 minutes or until lightly golden, rotating baking
sheets after 15 minutes. Remove from oven and after 10
minutes transfer to racks to cool.
Whisk together glaze ingredients until smooth and drizzle over
cooled kolaches.
Source: Kansas Wheat Commission 2015 Recipe Book | The Marysville Advocate
| Feb. 4, 2016

Winners for prizes in

December were Marilee
Adams, Connie Ackerman,
Jeanne Slupianek, Kent
Schwarz, Aubree Huggins
and Connor Huggins.
The recipient of the Jim
Rowland Scholarship was
Kiley Schwarz, daughter of
Kent Schwarz.

MIXED STAG
Wymore Sons of the
American Legion will have a
mixed stag meal on Feb. 19
with beef fries and ham.
The supper begins at 5:30
p.m. at the Legion hall.

PARKINSONS GROUP
The Parkinsons Support
Group will meet at 10
a.m. Feb. 8 in Jefferson
Community Health Centers
small conference room,
Fairbury, Neb.
The program will be More
than Meets the Eye: Vision
Symptoms of Parkinsons
Disease, a DVD by Dr.
Daniel Gold of the John
Hopkins University School
of Medicine.
The Parkinsons Support
Group meets on the second
Monday of each month. For
more information, people
can call Lana Likens at 402729-3351.

Source: Kansas Wheat Commission 2015 Recipe Book | The Marysville Advocate
| Feb. 4, 2016

CLASSIFIEDS
785-562-2317

marysvilleonline.net

Order Early for

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Saturday, March 12
Summerfield, KS

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1-TOPPING

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By Feb. 13, so they can be listed on the sale bill

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1166 pony exp. hwy

marysville
785-562-5428