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Shop wisely

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By John Schlageck, Kansas Farm Bureau

While many shoppers are feeling the pinch of price increases, there’s a way today’s smart, frugal shoppers can save money on the family food bill. Some estimates place this figure at 10 -15 percent. On the average food bill, this could mean a savings of $700 – $1,200 a year.

Most shoppers, my wife is one of the best, have compiled a list of cost-cutting ideas. Here are some effective ways to save at the checkout counter.

First, smart shoppers should know what they are buying. Today’s modern supermarkets carry as many as 50,000 items. This number has more than tripled since 1980.

Product information is essential in selecting the best buy. This requires reading, listening and studying. For example, the product label is a source of information on nutrition, menu use, quantity and quality of the food item.

Secondly, cost-conscious shoppers must buy when and where the price is right.

There are many times to buy on special. Purchase store or generic brands or buy in quantity. Comparative shopping leads to savings because different stores usually specialize in different items.

Shopper loyalty cards may be another way to save on the family food bill.

Accurate record keeping has become an important part of a smart shopping routine. Money-saving ideas take time but result in time well spent. One-half hour of planning before each shopping trip can result in substantial savings.

Cost-conscious shoppers influence the entire food industry. If shoppers do not check prices, retailers may display items that sell by saturation advertising or gimmick packaging which increase food costs.

Retailers who respond to cost-conscious shoppers must look for the best buy from suppliers. Farmers who fill these orders must make the best use of their resources to meet the competition.

Smart shopping can bring satisfaction instead of frustration. Initially, this satisfaction results from actual savings in the family’s food budget. Secondly, the wise shopper realizes intelligent buying keeps our food industry the best in the world.

Securing the most for your food dollar is significant to every consumer. It is worth the effort.

John Schlageck is a leading commentator on agriculture and rural Kansas. Born and raised on a diversified farm in northwestern Kansas, his writing reflects a lifetime of experience, knowledge and passion.      

 

– See more at: http://www.kfb.org/news/insight/index.html#sthash.usmq3Lvd.dpuf

Lady Cougars win fifth straight, pull off 91-88 overtime victory at Otero

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barton cc

A game featuring numerous lead changes, clutch shooting, and big defensive stops the Barton Community College women’s basketball team made just enough decisive plays on both ends of the floor to come out on the upside of a 91-88 victory Saturday over host Otero Junior College in the Holiday Inn Classic.   As the teams combined for 60-of-79 shooting from the charity stripe, none came any larger than a pair of clutch free throws by sophomore Phikala Anthony with .8 seconds remaining to force overtime.   Barton then raced off to a 5-0 start in the extra frame but Otero kept striking back as the Lady Cougars would need a host of team contributions and survived multiple Otero treys in the final seconds to win their fifth straight improving to 5-1 on the season while dropping the Lady Rattlers to 1-5.  Barton will return to the friendly confines of the Barton Gym on Tuesday for a 5:30 p.m. tip against the junior varsity squad from Sterling College, with the men also taking on the Warriors in the 7:30 p.m. contest.

Katrina Roenfeldt led three Lady Cougars in double-digit scoring with twenty-two as the freshman knocked down 4-of-7 from behind the arc and was a perfect 6-of-6 from the line.  Coming off a career high twenty-seven the night previous, Phikala Anthony recorded her first career double-double with twenty-one points and twelve rebounds.  Brandi Williams‘ solid 7-of-9 from the floor led the Ohio freshman to a career high fifteen while Mississippi freshman Dominique Baker also posted a career high in assists with five dimes.

Beaver on a stick

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Steve Gilliland
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The first year I trapped beavers in Kansas was a terribly dry year, yet I found a rogue stretch of river just north of where I live that still held water; lots of water! There were holes in this stretch too deep for me to wade into with chest waders, yet from there the river turned east, and was bone dry as far as the eye could see. In this deep portion was a colony of beavers and that morning I had just caught the first one.

I don’t know what I was thinking when I set that trap. It was a challenge just to get to, let along tote anything out that I might catch. So picture this; my wife (who is at least a head shorter) and I standing in the middle of the dry river bed, she about 6 feet in front of me, with an 8 foot tree limb between us on our shoulders. Trussed up with a rope and dangling precariously from that limb hung a 50 pound beaver. This was my wife’s idea and at first I had scoffed. But aside from the fact that we must have looked like 2 natives hauling a dead monkey from the jungle for dinner, it worked pretty well.

Telling you we were 300 yards from our pickup doesn’t begin to give you the whole picture. For starters, the first 50 yards included a short trek along the dry river bed then straight up a deer trail to the bank 10 feet above. After a much needed break we followed that same deer trail through an obstacle course of briars and downed tree limbs for another 50 yards to the edge of an alfalfa field, took another breather and then untrussed the beaver and literally drug it and ourselves the final 200 yards through the alfalfa to the truck.

River beaver usually dig large den holes into the bank with the entrance below the water line. Wading along the river can often locate the dens, but this wasn’t an option here since the water was so deep. The only way to catch these beavers was to place traps to take advantage of the creature’s movements and social behaviors. Beavers are very territorial and mark there boundaries by building mounds of mud and debris on the bank called castor mounds. They scent these mounds with secretion from glands at the base of their tail called “castor glands.” Other beavers that travel through the area stop and place their scent on these mounds too, so the resident adults are always checking these to see if any intruders are present. I found one of those mounds that didn’t appear to be used anymore, and “spiced” it up with some lure to make the residents believe they needed to check it again, and one of them soon found himself dangling from the tree limb between us.

Trapping, like hunting and fishing, is a harvest. With this stretch of river being one of very few holding water enough for beavers that year their population could easily have grown out of control. The landowner had already complained to me about them dropping trees across his electric fence. I caught 3 beavers from that short stretch of river; certainly not enough to hurt there population much, or for my wife’s fur coat, but maybe enough to keep them out of trouble with their landlord!

Steve can be contacted by email at [email protected].

 

 

The Covered Dish: Apple pie moonshine

By
Debbie Dance Uhrig
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Well, I bet you never thought I’d be featuring an alcoholic beverage this week!

The good thing is it is a new recipe, at least to me it is.  There’s a bit of a story

behind this drink so here goes:

A year or so ago at our Uhrig family Christmas an intriguing bottle showed up at

the beverage table.  It said something about adults only and it looked like a

wassail.  Not wanting to miss any fun I filled my cup with this interesting drink.  I

was told what the recipe was but of course I didn’t remember them.  Then came

the fall barn party at Cousin Becky’s house.  I sat down with Cousin David and the

bottle was back again filled with yummy elixers.  I didn’t overindulge, but I must

say it was a nice closure to the evening.

This past week when I was discussing recipes I dropped Cousin David a note and

asked him for the directions for this nice winter ‘recipe’.  After receiving the

instructions I continued to ‘study’ on the ingredients.  When I realized that

Everclear is like straight old rot gut in the alcohol department I had to dig a bit

further.  Some of you are asking yourselves how I didn’t know what Everclear was.

Let’s keep in mind that I was raised Southern Baptist and a good knowledge of

liquor labels was rather taboo to say the least!

What I found was that you can substitute 100 proof Smirnoff Vodka in place of

the Everclear.  It has no taste and should work equally as well.  At least I won’t

feel as bad putting good ‘moonshine’ over the lips.

It’s the time of year when we also indulge of wassails of all sorts.  When I first

started writing I remember talking about the time I took wassail to work.  At lunch

I realized that no one had sampled any.  I found out that ‘lots’ of individuals do

not know what wassail is!   Wassail can be any mixture of fruit juices that are

mulled with spices for drinking.  It can have alcohol, or it can be non-alcoholic.

When I realized how much this recipe made I knew I had to cut it down for those

seeking only a small amount.  Therefore I have included two different

measurements one for the ‘big’ batch and one for a much smaller version.

This year as our family enjoys Thanksgiving dinner I’m going to serve a

spiced/fruited tea that is non-alcoholic.  There’s never a need for an appetizer

when you have so much food at Thanksgiving.  It’s also a nice alternative to food

for those not wanting to overindulge during the holidays.  As I always say nothing

beats a good conversation with a friend when it’s accompanied by coffee or tea.

This week has been a frantic one for me.  I got sick at work the day before a ‘big’

dinner party and then today I went in and prepared the wrong dishes on the

wrong day!   I will jump off the busy track Monday when I regroup and complete

my holiday décor and make a few goodies for the freezer.  When company is

coming, (which they are for us) I always get things made ahead of time so we can

sit and visit and not cook the entire time.

Have an outstanding week.  Hopefully I haven’t stepped on any toes featuring an

alcoholic beverage in the column!  Simply yours, The Covered Dish. Apple Pie

Moonshine

1 gallon apple juice

1 gallon apple cider

2 cups sugar

2 teaspoons cinnamon

1 liter *Everclear

Cinnamon sticks to garnish

Mix the apple juice, cider, sugar and cinnamon together and bring to a boil.  Cool

down and then add the Everclear.  Garnish glasses with cinnamon sticks.

A full batch will yield approximately 36 servings, 8 ounce servings.

To make only a fourth of the batch use the following amounts which will yield

approximately (9) 8 ounce servings.

32 ounces or 4 cups apple juice

32 ounces or 4 cups of apple cider

1/2 cup sugar

1/2 teaspoon cinnamon

Approximately 8 1/2 ounces Everclear

Everclear usually comes in 375 milliliters/12.7 ounces, 750 milliliters/25.4 ounces

or a liter/33.8 ounces.  Everclear is an extremely high ‘spirit’ and not sold in some

states.  Please research this product before preparing this beverage.  Everclear

also comes in different levels of proofs.

*100 proof Smirnoff Vodka may be used as a substitute.  Everclear is not a vodka.

Beef up your holidays

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beef(Family Features) For many families, gathering around the table is as treasured a holiday tradition as gathering around the tree to exchange gifts with loved ones. With universal appeal, cuts of tender, juicy beef are ideal for a wide range of family-friendly dishes — from appetizers to special occasion holiday entrees.

 

If your seasonal celebrations and commitments have you pinched for time, opt for the convenience of home delivery. Starting with premium products, such as those available from Omaha Steaks, lets you create the perfect meal every time. Each cut of beef is perfectly aged and flash-frozen at its peak of flavor and tenderness, and delivered right to your door with a 100 percent quality guarantee.

 

There are as many ways to prepare beef as there are cuts to choose from. The best approach depends on the type of flavor you want to achieve, and how you’ll ultimately serve the dish. One popular option that creates robust, hearty flavors perfect for holiday feasts is braising. This celebrated technique is featured in this Omaha Steaks family recipe for Braised Beef Brisket. Or, add some pre-dinner bites to your holiday spread with Bacon Wrapped Tenderloin Tip Appetizers, a savory recipe that is sure to be a hit among guests.

 

Find these and more beef preparation tips and recipes at www.omahasteaks.com.

 

Braising Tips

  • Braising (from the French word “braiser”) is a combination cooking method that uses both moist and dry heats. Typically, the food is first seared at a high temperature, then finished in a covered pot or pan at a lower temperature while sitting in some amount of liquid, which may also add flavor.
  • The purpose of braising is to break down the connecting tissues, enhancing the meat’s tenderness.
  • Some examples of cuts that are typically braised include:
    • Chuck (Chuck Eye Roast, Chuck Arm Roast, Chuck Shoulder Roast, Short Ribs)
    • Brisket (Whole Brisket, Brisket Flat Roast, Brisket Point Roast)
    • Shank (Cross Cut Shanks, Whole Beef Shanks)
    • Round (Top Round Roast, Bottom Round Roast, Eye Round Roast, Boneless Rump Roast)
  • First brown your roast using a large pan and some oil over high heat, seasoning the protein first.
  • Once the roast is browned, “deglaze” the pan using wine or some of the liquid that will be used in the braising process, to capture drippings from the pan that are loaded with flavor.
  • Once the roast is browned you will want to place it, along with all the liquid including the pan drippings, in a Dutch oven or deep roasting pan. It is very important to cover the top of the pan as tightly as possible so steam and pressure will build up during the oven cooking process.
  • The liquid for the braising process can vary depending on the dish you’re trying to make. For example, barbecue sauce would be used for a barbecue brisket, and beef broth would be used for a pot roast. Usually if using a thick liquid such as barbecue sauce you will want to thin it down with wine, broth or water. It will thicken as it cooks, and if it gets too thick it will burn.
  • You can also experiment with putting root vegetables in the braising pan along with your roast to create a complete meal and enhance the flavor.
  • The oven part of the process is usually done at 250°F and can vary in time from 3 to 8 hours, depending on what cut is being braised and how big it is. A general rule of thumb is that the protein will shred easily with a fork when it is properly braised.

 

Braised Beef Brisket

This recipe has graced the holiday table of the Simon family, the owners of Omaha Steaks, for generations.

Prep time: 30 minutes

Cook time 8 hours

Servings: 6–8

1          Omaha Steaks Brisket (3 pounds)

2          tablespoons canola oil

4          teaspoons Omaha Steaks All Natural Seasoning

2          cups diced yellow onion

2          tablespoons fresh chopped garlic

1          cup bottled chili sauce

1          package dry onion soup mix

1/2       cup beef broth

1/4       cup soy sauce

1/2       cup red wine

 

Thaw brisket overnight in refrigerator.

 

Heat canola oil in large pan.

 

Blot brisket dry with clean paper towel and generously season each side with 2 teaspoons seasoning.

 

Brown brisket in hot oil on both sides for about 2–4 minutes each side. Remove brisket from pan and place in crock pot, raised side braising pan or Dutch oven.

 

Add onion and garlic to hot oil and cook until transparent. Add remaining ingredients and bring to a boil. Pour sauce into crock pot, raised side braising pan or Dutch oven.

 

If using crock pot, cook on low for 6–8 hours. If using braising pan or Dutch oven, cover tightly with foil or lid and place in oven at 250°F for 6–8 hours.

 

Serve the same day or cool overnight in refrigerator before slicing and reheating in sauce.

 

Bacon Wrapped Tenderloin Tip Appetizer

Prep time: 20 minutes (plus time for thawing)

Cook time: 6 minutes

Servings: Approximately 32 pieces

3          pounds Omaha Steaks Tenderloin Steak Tips (#670)

32        Omaha Steaks Precooked Bacon Slices (#177)

1          jar Omaha Steaks All Natural Seasoning (#1141)

Round wood toothpicks

 

Thaw steak tips and bacon overnight in refrigerator.

 

Preheat oven to 450°F degrees.

 

Sprinkle each tenderloin tip with seasoning.

 

Wrap a slice of bacon around each tenderloin tip and push a toothpick through to secure bacon.

 

Place bacon-wrapped tips on baking sheet. Bake for 3 minutes; flip and bake an additional 2–3 minutes.

 

Serve immediately.

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