Академический Документы
Профессиональный Документы
Культура Документы
4, 2016
3B
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
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.
U.P. CLUB
DOUGH:
1/4 t. salt
2 large eggs
2 T. butter, melted
MEALS ON WHEELS
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.
2 T. sugar
2 1/4 t. salt
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.
FILLING:
8 T. butter, divided
1/2 t. vanilla
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.
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
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
CONSIGNMENT SALE
Saturday, March 12
Summerfield, KS
List
consignments with
1-TOPPING
PIZZA
$2 More
for a specialty