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The Covered Dish: Apple crisp

By
Debbie Dance Uhrig
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0

I can remember coming home from school in the fall, opening the back door

of our house and smelling the aroma of this marvelous dish. It’s seems like it’s

always the simpler things in life that bring us such enjoyment. People watching,

the positive comment made by a friend, a cup of good coffee, and peanut butter

and jelly sandwiches made by the grandkids. The lists can go on and on, but the

bottom line reminds the same. There’s more enjoyment in the simpler things.

Apple crisps, crumbles and apple brown betty’s are all basically the same thing

each presented in unique ways from different parts of the country. For me the

crisp or the crumble has a topping that presents more of an oatmeal crumble

topping. With apple brown betty I have seen cooks prepare the apples with

oatmeal topping and dried bread crumbs. Some will sprinkle the crumbly portion

not only on the top, but also throughout the fruit. It’s all in how you like it and

how you grew up. When I was a young girl we served this with fresh cow’s cream

or ice cream. It doesn’t take long to make since you’re not dealing with a pastry

crust.

As Halloween approaches I start thinking of ways to make our family dining

special. For my friends, the Durand’s, in Platte City, Missouri it’s a tradition to

bbq hot dogs for the tricksters. Everyone in Platte City shows up (well they will

now that I’ve put this in print…) in costume and they greet you with smiles and

hugs and an exciting fall spirit. The kids enjoy a bit of a reprieve from all the door

knocking with their hot dog, chips and beverage. Since we have very few treaters

or tricksters in our neighborhood I chose to make it a fun evening with a special

dinner. Try creating a menu and posting it on the family bulletin board. This year

I’m thinking of doing what my mom did on Halloween night, make donuts!! I can

remember that the kiddos would stop ringing the doorbell around 7:30 or so and

then without a word mom would head to the kitchen. We would consume as

many donuts and donut holes as she would allow. Of course a big gallon jug of

apple cider was ready to wash down the sugared yummies.

Not a fall goes by that I don’t wish for the season to be longer. It’s my favorite

time of the year. A cool morning may mean a sweatshirt or light jacket, but by

noon even a fall picnic is a popular outing. Since I’m reverting to childhood in

this column I’ll just mention that our family ‘always’ took a fall picnic to Nauvoo,

Illinois. We would take the river road, (sorry, forgot the number) and drive along

the Mississippi River passing beautiful leaves and duck blinds! I can remember

hollering from the back seat when we spotted what we thought would be the

perfect picnic spot. I remember a few years it was soooo cold and windy that we

set records for the world’s shortest picnic! A trip into Nauvoo meant a visit to the

old dime store and ‘sometimes’ a meal at the old Hotel Nauvoo.

Grab those kids and grandkids and keep making memories friends. Set down

for a spell’ and enjoy the simple blessings. Simply yours, The Covered Dish.

www.thecovereddish.com

Apple Crisp

6 medium apples, cored, peeled & sliced

3/4 cup brown sugar, packed

1/2 cup flour

1/2 cup quick rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup softened butter

Pinch of salt

Preheat oven to 350 degrees. Place sliced apples in greased 8 x 8 baking pan.

Blend remaining ingredients and put over the top. Bake 30-35 minutes until

apples are tender when poked with a knife and top is golden. Serve with whipped

cream or ice cream.

Betty Dance (my mom)

Cougar Volleyball suffers consecutive five set loss

By
Editor
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0
barton cc

The Barton Community College Volleyball team almost pulled off another upset Saturday afternoon at the Barton Gym but failed to protect a two match lead in falling in five sets to Cloud County Community College.  With the bitter taste of a near upset having slipped away three days prior to Pratt Community College, the Cougars took a two set lead behind consecutive 26-24 wins.  On the verge of sweeping and revenging a straight set loss to the T-Birds in September, Barton squandered a four point mid-set lead in the third to fall 25-23 and never recovered in dropping the next two 25-17 and 15-13.  The loss drops Barton to 4-8 in conference play and 6-22 on the season while Cloud County won its fourth straight to stay in a three-way tie for second place in the Jayhawk standings at 8-4 and improving to 16-6 overall.

After digging a brief three point hole to begin the match, Barton scored eight of the next nine to lead by four.  The Cougars increase the lead out to five multiple times including a 22-17 lead before the T-Birds fought back.  Following a Cloud County timeout and a T-Bird point to slow momentum, Barton won four of the next five to set up set point.  However the T-Birds wouldn’t go away scoring four consecutive to tie it up a 24 apiece.  Barton held off the T-Bird rally to win the next two to take the 26-24 victory.

A similar start to the second, Barton built an 8-4 lead in part from the net play of Canadian duo Jessie Sewell and Kim Hockley and appeared to be running away with it outscoring Cloud County 9-3 to take a 18-10 lead.  The T-Birds then scored four straight and despite a Sewell kill, rattled off another three to climb to within 19-17.  Trading the next four points, Cloud County turned the tides recording five of the next six to take a 24-23 lead but the Cougars bounced back to take the next three to go up 2-0 in the match with another 26-24 win.

For the third consecutive set, Barton built another 8-4 lead and held an 11-7 advantage before the T-Birds called their first timeout.  The T-Birds responded with three straight but Barton responded with four of the next five to build a 15-11 lead.   With the Cougars going flat, Cloud County started to crank it up outscoring Barton 7-3 to tie the set up at 18.  Trading the next four points, Cloud exploded with five straight then held off three Barton set points to win 25-23.

Barton got off to another good start in the fourth leading briefly 5-1 before Cloud County pecked away at the lead to tie it up at eight.  After back and forth action, Cloud County broke open the set with an 8-1 run to take control at 21-14.  The Cougars never recovered in the set as Cloud County would force a decisive fifth set with an anticlimactic 25-17 win.

Deadlocked at six following two straight by the T-Birds, a Barton timeout did little to slow the momentum as Cloud County continued to roll getting the next three to build a 9-6 lead.  Following two points for each team, the Cougars battled back to tie it eleven and again at twelve, but the rest of the set was all Cloud County closing out the match with three straight to earn the 15-13 win.

Jenna Reid led the cougars with 14 kills with freshman Emily Deterding was close behind with 13 to go along with 11 digs to record her first collegiate double-double.  Sewell, who championed through an injury the whole afternoon, followed her twenty-two kill night on Wednesday with an eleven kill effort on Saturday.

The setting duo of Casey Friesen and Lakyn Rowden again had double-double performances as Friesen put up 31 assists with 13 digs for her ninth double-double of the season while Rowden recorded her second straight and third this season with 19 assists to go along with 11 saves.  Mykela Riedl led the team with 31 digs with Tahje Ochs getting 18 and Jennica O’Neill saving 11.

Midway through its four-match home stand, Barton will only have a day’s rest before taking the court again 6:30 p.m. Monday against Dodge City Community College.  The Cougars dispatched the Conquistadors 3-0 in Dodge City earlier in the season but the improving Conquistadors will come to the Barton Gym seeking its first conference win of the season following a 0-12 start in the Jayhawk and a 4-27 overall record.  The match will also be a homecoming for former Cougar Volleyball player Kamri Nehls as the 2012 alum returns to the Barton Gym as the assistant coach for the Conquistadors.

Barton will conclude its home portion of the schedule the following Friday in a 6:30 p.m. first serve against Butler Community College.

Hutchinson SCORE Chapter and the Quest Center Host QuickBooks Training

By
Editor
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0

The Hutchinson SCORE Chapter and the Quest Center are holding a QuickBooks Training Workshop on October 30th for those new to QuickBooks and on October 31st for those already working on QuickBooks, but would like to be better at it.

Beginners’ Training will be held on Thursday and will include:

Getting Started, Working with Chart of Accounts, Setting up new customers & vendors, Customer Transactions, Estimates, Invoices, Sales, Receipts & Payments, Vendor transactions, Analyzing Financial Reports, Account Reconciliation & working with Bank Accounts.

Advanced Training will be held on Friday and will include:

Managing accounts receivables & Payables, Customizing Forms & QuickBooks Shortcuts, Creating Custom Reports & working with Sales Orders, Managing Inventory & Job Costing, QuickBooks Versions & New and Advanced Features and Finding Answers.

Register at http://tinyurl.com/ovalemw or call The Quest Center at 620-665-8468.  Cutoff is October 25th.  This is excellent training if you are considering QuickBooks or are already using it, but having challenges.

Savor pumpkin pie spice all season long

By
Editor
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0

(Family Features) Fall has arrived, and with it comes the king of all seasonal flavors – pumpkin pie spice.

A versatile blend of comforting ingredients like nutmeg and cinnamon, pumpkin pie spice can flavor a lot more than Thanksgiving pie. Add it to a savory pasta dish, like Fettuccine Pumpkin Alfredo.

“It’s the perfect dish for a chilly night,” said Mary Beth Harrington of the McCormick Kitchens. “Pumpkin pie spice and chipotle chili pepper add a smoky warm taste to the alfredo sauce, which is easily made from canned pumpkin and milk. Bacon is the perfect crispy topping.”

Try these other ideas for using pumpkin spice in everyday favorites:

  • Stir into cream cheese for an autumn-flavored bagel spread.
  • Sprinkle on coffee grinds for an at-home fall-inspired coffee.
  • Mix with nuts and roast for a great party nibble or snack.
  • Blend with canned pumpkin and coconut milk for a delicious smoothie.

For these recipes and more fall ideas, visit www.McCormick.com, www.Facebook.com/McCormickSpice or www.Pinterest.com/mccormickspice.

 

Fettuccine Pumpkin AlfredoFettuccine Pumpkin Alfredo

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 8

 

1          package (16 ounces) fettuccine

3          cups milk

1          cup canned pumpkin

1/2       cup grated Parmesan cheese

2          tablespoons flour

1          teaspoon McCormick Pumpkin Pie Spice

1/2       teaspoon McCormick Chipotle Chili Pepper

1/2       teaspoon salt

8          slices bacon, chopped

1          small onion, chopped

 

Cook pasta as directed on package. Drain well.

 

Meanwhile, mix milk, pumpkin, Parmesan cheese, flour, pumpkin pie spice, chipotle chili pepper and salt in medium bowl until well blended. Set aside. Cook bacon in large skillet on medium-high heat until slightly crisp. Remove bacon. Drain on paper towels. Set aside.

 

Remove all but 2 tablespoons bacon drippings from skillet. Add onion; cook and stir 3 minutes or softened. Stir in pumpkin mixture. Reduce heat to low; simmer 10 minutes or until thickened, stirring occasionally.

 

Place pasta in serving bowl. Add pumpkin sauce; toss to coat well. Top with crisp bacon.

 

Source: McCormick & Company, Inc.

Broiler hatchery

By
Editor
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0

ISSN: 1949-1840

Released October 15, 2014, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of
Agriculture (USDA).

Broiler-Type Eggs Set in the United States Up 4 Percent

Hatcheries in the United States weekly program set 206 million eggs in
incubators during the week ending October 11, 2014, up 4 percent from a year
ago. Hatcheries in the 19 State weekly program set 199 million eggs in
incubators during the week ending October 11, 2014, up 4 percent from the
year earlier. Average hatchability for chicks hatched during the week in the
United States was 83 percent. Average hatchability is calculated by dividing
chicks hatched during the week by eggs set three weeks earlier.

Broiler-Type Chicks Placed in the United States Up 3 Percent

Broiler growers in the United States weekly program placed 168 million
chicks for meat production during the week ending October 11, 2014, up 3
percent from a year ago. Broiler growers in the 19 State weekly program
placed
162 million chicks for meat production during the week ending October 11,
2014, up 3 percent from the year earlier. Cumulative placements from
December 29, 2013 through October 11, 2014 for the United States were 7.06
billion.
Cumulative placements were up slightly from the same period a year earlier.

Broiler-Type Eggs Set – 19 Selected States and United States: 2014
—————————————————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
:September 6, :September 13,:September
20,:September 27,: October 4,  : October 11,
:    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                    1,000
eggs
:

Alabama ………………….:    28,027        28,593        27,911
27,904        26,776        27,410
Arkansas …………………:    21,725        21,399        20,107
21,484        21,478        21,754
Delaware …………………:     4,416         4,424         4,504
4,531         4,565         4,747
Florida ………………….:     1,224         1,222           917
1,225         1,222         1,222
Georgia ………………….:    34,459        33,795        33,847
33,608        33,556        33,500
Kentucky …………………:     7,836         7,845         7,325
7,943         7,712         7,533
Louisiana ………………..:     3,585         3,585         3,605
3,605         3,252         3,605
Maryland …………………:     7,218         7,125         7,123
7,738         7,315         7,327
Mississippi ………………:    16,758        17,529        16,784
17,369        15,633        16,767
Missouri …………………:     8,533         8,503         7,893
8,181         7,668         8,301
:

North Carolina ……………:    20,550        18,224        20,150
20,516        19,787        19,607
Oklahoma …………………:     6,700         6,259         6,572
6,617         6,524         6,660
Pennsylvania ……………..:     4,422         4,579         4,381
4,024         4,346         4,362
South Carolina ……………:     5,416         5,037         5,158
5,217         5,196         4,940
Texas ……………………:    13,596        14,585        14,449
14,003        13,194        13,976
Virginia …………………:     6,461         6,393         6,495
6,562         6,058         6,355
California, Tennessee,        :

and West Virginia ………..:    11,118        11,003        10,200
10,600        10,667        10,435
:

19 State total ……………:   202,044       200,100       197,421
201,127       194,949       198,501
Percent of previous year …..:       103           103           103
102           105           104
:

Other States ……………..:     7,779         7,825         7,646
7,450         7,624         7,659
:

United States …………….:   209,823       207,925       205,067
208,577       202,573       206,160
Percent of previous year …..:       103           103           103
102           105           104
—————————————————————————-
————————————–

Broiler-Type Chicks Placed – 19 Selected States and United States: 2014
—————————————————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
:September 6, :September 13,:September
20,:September 27,: October 4,  : October 11,
:    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                   1,000
chicks
:

Alabama ………………….:    21,639        22,194        22,042
21,343        22,640        21,714
Arkansas …………………:    19,343        19,315        20,871
20,489        19,692        18,862
Delaware …………………:     4,985         5,547         4,651
4,487         4,786         4,394
Florida ………………….:     1,290         1,182         1,265
1,178         1,364         1,185
Georgia ………………….:    26,957        27,767        27,066
26,807        26,469        25,911
Kentucky …………………:     6,713         6,703         6,055
6,029         6,243         6,123
Louisiana ………………..:     3,395         3,404         3,352
3,218         3,213         3,197
Maryland …………………:     6,419         4,814         6,065
6,656         5,220         4,993
Mississippi ………………:    15,095        15,009        14,478
14,068        14,489        14,196
Missouri …………………:     6,082         6,166         5,601
5,631         6,032         5,650
:

North Carolina ……………:    16,315        16,250        16,278
15,495        14,314        15,716
Oklahoma …………………:     4,342         4,387         3,706
4,292         4,203         4,123
Pennsylvania ……………..:     3,349         3,545         3,666
3,587         3,541         3,632
South Carolina ……………:     4,507         4,539         4,583
5,261         4,799         5,318
Texas ……………………:    12,289        12,060        11,318
10,968        11,628        11,546
Virginia …………………:     4,673         5,868         5,399
4,985         5,218         5,791
California, Tennessee,        :

and West Virginia ………..:    10,382         9,737        10,632
10,396        10,180        10,021
:

19 State total ……………:   167,775       168,487       167,028
164,890       164,031       162,372
Percent of previous year …..:       101           101           101
102           103           103
:

Other States ……………..:     6,030         6,109         6,077
5,680         5,652         5,789
:

United States …………….:   173,805       174,596       173,105
170,570       169,683       168,161
Percent of previous year …..:       101           101           101
102           102           103
—————————————————————————-
————————————–

Statistical Methodology

Survey Procedures: Data for broiler hatchery estimates are collected weekly
from all broiler-type hatcheries that hatch at least one million chicks a
year. Individual NASS field offices maintain a list of all known hatcheries
and update their lists on a continual basis. All hatcheries that meet the
minimum size criteria are given adequate time to respond to the weekly
survey. Those that do not respond are contacted by telephone.

Estimating Procedures: All data are analyzed for unusual values. Data from
each operation are compared to their own past operating profile and to
trends from similar operations. Data for missing operations are estimated
based on similar operations or historical data. NASS field offices prepare
these estimates by using a combination of survey indications and historic
trends.
Individual State estimates are reviewed by the Agricultural Statistics Board
for reasonableness. Individual hatchery data are summed to State, 19 State
total, Other States, and the United States.

Revision Policy: Revisions are generally the result of late or corrected
data. Revisions made to the previous five-week’s data during the current
week are published in this report. Final estimates are published in the
annual Hatchery Production Summary released in April.

Reliability: Estimates are subject to errors such as omission, duplication,
and mistakes in reporting, recording, and processing the data. While these
errors cannot be measured directly, they are minimized through strict
quality controls in the data collection process and a careful review of all
reported data for consistency and reasonableness.

Information Contacts

Listed below are the commodity specialists in the Livestock Branch of the
National Agricultural Statistics Service to contact for additional
information. E-mail inquiries may be sent to [email protected]

Dan Kerestes, Chief, Livestock Branch …………………………….
(202) 720-3570

Bruce Boess, Head, Poultry and Specialty Commodities Section ………..
(202) 720-4447
Alissa Cowell-Mytar – Cold Storage …………………………….
(202) 720-4751
Heidi Gleich – Broiler Hatchery, Chicken Hatchery ……………….
(202) 720-0585
Michael Klamm – Poultry Slaughter, Turkey Hatchery, Turkeys Raised ..
(202) 690-3237
Tom Kruchten – Census of Aquaculture …………………………..
(202) 690-4870
Kim Linonis – Layers, Eggs ……………………………………
(202) 690-8632
Joshua O’Rear – Honey ………………………………………..
(202) 690-3676
Vacant – Catfish Production, Egg Products, Mink, Trout Production …
(202) 720-3570

Access to NASS Reports

For your convenience, you may access NASS reports and products the following
ways:

All reports are available electronically, at no cost, on the NASS
web
site: http://www.nass.usda.gov

Both national and state specific reports are available via a free e-
mail subscription. To set-up this free subscription, visit
http://www.nass.usda.gov and in the “Follow NASS” box under “Receive reports
by Email,” click on “National” or “State” to select the reports you would
like to receive.

For more information on NASS surveys and reports, call the NASS Agricultural
Statistics Hotline at (800) 727-9540, 7:30 a.m. to 4:00 p.m. ET, or e-mail:
[email protected].

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