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Borelli’s game winner lifts Lady Cougars in final home game

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barton cc

On a day holding final memories for sophomores, a freshman stole the spotlight Thursday as the Barton Community College women’s soccer team defeated Garden City Community College 1-0 in overtime.  Being the last women’s game played on the turf of Cougar Field for the 2014 season, freshman Danielle Borelli sent the group of sophomores off in winning style with an eighteen yard strike to the top third just 3:58 into golden goal.  The victory improves the Lady Cougars’ run for the fifth spot in the Jayhawk conference at 4-4-1 and 7-6-2 overall while Garden City drops to 2-7-0 and 6-8-1.

Barton controlled most of the near ninety-four minutes of play outshooting the Broncbusters 18-10.  However even with a 10-3 advantage on frame, it was a frustrating offensive day as the Cougars failed to capitalize on many opportune goal situations in the second half.  Garden City goalkeeper Ashlie Rojas played well in goal but the Lady Cougars simply couldn’t find the magical strike until Borelli’s game winner.   Barton reserve goalkeeper Kacee Walsh was stellar in goal behind a solid defensive line including making a leaping save late in the second half keeping the Broncbusters off the board.

In a roll of the dice to start the extra time, Head Coach Aaron Avila and Assistant Coach Ousmane Camara made a lineup change to shake up the attacking front of the Lady Cougars.  Moving the speedy defender Ronnie Johnson to the front attack joining Borelli, Edith Real, and Aliya Marshall, the coaches’ emphasis on offense was worth the risk as the defensive line played solid throughout the contest.

The gamble paid off as the combination of Real and Borelli hooked up the game winner.  Following a perfect forward ball from Real, Borelli made a move around a Broncbuster defender cutting to midfield and launched an 18-yard strike over the leaping Rojas.  The goal was the first of Borelli’s career and the second assist for the reigning conference player of the week Real.

Barton will conclude the regular season with two road games before Region VI playoffs begin November 3.   The Lady Cougars will play at 2:00 p.m. Sunday at Neosho County Community College before wrapping up the regular season October 23 at Pratt Community College.

Schedule Note:  The matchup with Pratt had originally been scheduled for October 28 but due to scheduling conflicts on the men’s side, both Cougar teams will play on October 23rd instead.

The old soda fountain

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Sandra Pugh
Sandra Pugh

The old drugstore sat on a busy highway, and saw many comings and goings. Because it was the bus stop, it proudly displayed the metal arrow sign out front. It was pulled up with an old and rusty chain if there were passengers to get on the bus. The bus stopped regularly to leave a box of supplies or in late summer the new schoolbooks. All supplies for each grade were always put together and ready for each parent to pick up along with the books needed for that year.

The outside of the L & R Sundries had not changed in 50 years, only the name. The building was a two-story building with a brick façade that may have been red brick in their younger days but were now a weathered mahogany.  The front was bricked up 4 feet and then glass all the way to 8 feet. The store was only about 20 feet wide, 40 feet deep.

The front door sat inside a wide entryway that was recessed about 4 feet with windows flanking the entry. Thousands of feet had tramped in and out of this door, and what a door it was. It was half again as wide as a regular door, and very heavy. The wooden frame was 8 inches wide all the way around and 2 inches thick and the whole interior was heavy glass.

Millions of fingerprints had decorated that glass to form their own brand of shorthand. The stories those fingerprints could have told would be amazing, but they had been washed away like meaningless smudges. The large brass door handle and the wood around it was smooth and discolored from the many fingers and hands that had handled them over the years.

Just inside the door to the left in the little alcove sat the magazine rack. The same person that built the door must have built it. The wood looked the same and was of very sturdy timbers. There were two slanted tiers at the top that were larger than the magazines and at the bottom there was a small shelf that the children would sit on and scan the comic books. It seemed there were always one or two kids sitting there reading.

Rows of shelves of various sizes lined the left wall from the magazine rack to the back of the room. Everything from Aspirin to Wintergreen mouthwash filled the shelves. In front of these shelves were two glass cases that proudly displayed the jewelry and perfumes and other items deemed to expensive to sit on a shelf.

At the rear of the drug store was a small narrow room that was now used for storage, but had been the pharmacy in its better days. There was even the elevated window ledge that the pharmacist passed the bottles through. A large decanter of colored water still hung around on the ledge that proclaimed this was the pharmacy.

Just to the right of the front door as you came in stood a large glass display case that matched the ones in front of the wall of shelves. This case held cigarettes, which sold for 35 cents a pack, and candy bars and packs of gum that sold for a nickel. On top of the case stood the old cash register that was as old as the store.

The soda fountain occupied about 1/3 of the rest of that wall. This was the original fountain with the ten-foot long mirror that was 6 feet high behind it. The mirror was perched on top of a small counter that held some of the syrups and the milk shake machines. The whole fountain area was stainless steel and was a continuous cleaning project. The owners expected it to gleam at all times.

In front of the fountain sat round chrome stools that were covered in red vinyl that matched the vinyl of the booths. Adults drinking coffee or their cokes always occupied the two booths that were just behind the fountain on the right hand side of the room.The kids seemed to perch on the stools so they could aggravate the soda jerk. But if no adults were occupying the booths the kids would take them over as well.

Beside the booths and in the middle of the room sat an ice cream freezer where candy bars and ice cream bars were kept, and behind that sat the old juke box.

Sitting directly behind the booths was a small wood counter. It had string and paper and ribbon of all colors hanging on racks. This was the place we could make magic with wrapping paper and ribbon .The gifts that were purchased in the store were wrapped free.

It is no wonder that a soda fountain with this much character served many characters in their own right.

One old man loved to come into the fountain and have a cup of coffee, whether summer or winter. He did not have much money so the two owners, Lena and Ruth, decided that if he would take the fly swatter when he came in and if he killed 10 flies while he was there, his coffee was free. He rarely paid for a cup of coffee.

There was the couple that always arrived at 4:20 pm for a cherry coke. Not the large one that sold for a dime, but the small nickel one. When the soda jerk arrived from school the first order of business was to make two nickel cherry cokes and place them on the counter just beside the old coke machine that perched on the counter. The next time she looked at the counter they were perched on the stools happily enjoying their cherry cokes.

There were the two kids that were real terrors. When they came in the front door, one of us had to stop doing our job to follow them around. If you didn’t follow them they would take anything they could hide in their clothes right out the front door.

There were always the jocks trying to impress everyone and the soda jerk by telling stories about their prowess on the basketball court or the football field. We were usually too busy behind the fountain to be impressed by all the bragging; but it didn’t stop them from trying to convince us how great they were.

Most former soda jerks would tell you they would have worked without pay, just to be in the middle of everything that was going on in our little town. The job in the old soda fountain was not work it was fun. To contact Sandy: [email protected]

 

ACT prep workshop to be held at Wichita State

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What: ACT Prep Workshop
When: 8 a.m.-noon Saturday, Nov. 15
Where: Wichita State University
Phone: 316-978-3440 (Counseling and Testing Center)
Cost: $32; register online by Thursday, Nov. 13, at www.registerblast.com/wsu.

Wichita State University’s Counseling and Testing Center is offering a workshop to help high school students prepare for the ACT from 8 a.m.-noon Saturday, Nov. 15.

The workshop will present general test-taking tips and practice questions for the English, reading, math and science test sections. The cost for the workshop is $32, and registration can be done online at www.registerblast.com/wsu.

The next national test date for the ACT is Saturday, Dec. 13.

Students need to bring a pencil and a calculator to the workshop. All other materials will be supplied, including practice tests. Refreshments will be provided.

For more information, contact Shaleah Fields at the Counseling and Testing Center at 316-978-5339 or 316-978-3440 or [email protected].

Hunters welcomed at Kansas State Parks

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colorado hunting
credit - Zach Dischner

State park and wildlife area cabins can serve as great base camps for hunters

PRATT – Staff at Kansas Department of Wildlife, Parks and Tourism’s (KDWPT) state parks and wildlife areas extend an open invitation to all hunters looking for a fun, affordable base camp this season. Often located within just a few miles, some even within walking distance, of some of the state’s most popular public hunting areas, KDWPT cabins are a great way to enjoy the outdoors long after shooting hours are over.

Offered in either “deluxe” or “sleeper” styles, KDWPT cabins provide comfort and convenience at an affordable price. Depending upon the season and amenities offered, nightly fees vary from $35 to $110 and can sleep anywhere from four to ten adults. Deluxe cabins offer heating and air conditioning, a bathroom, shower, and often a furnished kitchen equipped with a refrigerator, stove, microwave, and coffee pot. Sleeper cabins are a little more rustic with fewer amenities, but are still equipped with heating and air conditioning, as well as electricity. Beds are included, however guests are required to bring their own linens at all cabins.

Reservations can be made online at reserveamerica.com as far out as 364 days in advance and as soon as three days in advance. If booking on a Friday, cabins must be reserved for both Friday and Saturday, and cabins booked on a Saturday must be reserved for both Saturday and Sunday. Hunters wishing to make a reservation one to two days in advance my contact the nearest state park office for availability, or call (620) 672-5911 for assistance.

For more information on state park cabin locations and amenities, visit ksoutdoors.com and click “State Parks / Reservations.”

Big flavor, little time

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dinner(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

 

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

 

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

 

Look for more great recipe ideas at Hunts.com.

 

 

Classic Spaghetti and Parmesan Meatballs

Prep time: 40 minutes

Total time: 55 minutes

Servings: 6 (1 1/3 cups pasta with sauce and 2 meatballs each)

1          pound ground round beef (85 percent lean)

3/4       cup KRAFT® Grated Parmesan Cheese, divided

1/4       cup chopped fresh Italian (flat-leaf) parsley

1          egg, slightly beaten

1          tablespoon finely chopped garlic, divided

1/4       teaspoon salt

1          tablespoon olive oil

3/4       cup finely chopped yellow onion

1          can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained

2          cups Hunt’s Tomato Sauce

1/4       cup chopped fresh basil

1          tablespoon granulated sugar

12        ounces dry spaghetti, uncooked

 

Preheat oven to 375°F.

 

Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).

 

Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.

 

Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.

 

Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.

 

 

Easy Chicken Parmesan

Prep time: 10 minutes

Total time: 45 minutes

Servings: 6 (1 breast with sauce and spaghetti each)

1          can (15 ounces) Hunt’s Tomato Sauce

1          can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained

6          tablespoons KRAFT® Grated Parmesan Cheese, divided

6          small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)

3/4       pound spaghetti, uncooked

1 1/2    cups KRAFT Shredded Mozzarella Cheese

 

Heat oven to 375°F.

 

Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.

 

Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.

 

Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.

 

Drain spaghetti. Serve topped with chicken and sauce.

 

 

Chorizo Bolognese

Prep time: 25 minutes

Total time: 25 minutes

Servings: 6 (1 cup each)

8          ounces dry fettuccine pasta, uncooked

1/2       pound ground chuck beef (80 percent lean)

6          ounces fresh pork chorizo (Mexican-style)

1/4       teaspoon adobo seasoning blend

1/4       teaspoon ground black pepper

1/2       cup chopped yellow onion

1/4       cup sliced stuffed green olives

1          can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)

 

Cook pasta according to package directions, omitting salt.

 

Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.

 

Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.

 

Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.

 

Sprinkle with KRAFT Grated Parmesan Cheese, if desired.

 

 

Classic Skillet LasagnaClassic Skillet Lasagna

Prep time: 30 minutes

Total time: 30 minutes

Servings: 6 (about 1 1/3 cups each)

8          ounces dry bowtie (farfalle) pasta, uncooked

1          cup part-skim ricotta cheese

1/3       cup KRAFT® Grated Parmesan Cheese

2          tablespoons water

1/4       teaspoon ground black pepper

12        ounces Italian pork sausage

1/3       cup chopped yellow onion

2          cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained

1          can (6 ounces) Hunt’s Tomato Paste

1 1/2    cups shredded part- skim mozzarella cheese, divided

 

Cook pasta according to package directions, omitting salt.

 

Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.

 

Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.

 

Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.

 

Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.

 

Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.

 

Source: Hunt’s