Friday, January 2, 2026
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Whole wheat butter biscuits

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This week Kerstin Tommer of the Macon 4-H Club shares her recipe for Whole Wheat Butter Biscuits, which she received Champion in the Quick Bread/ Muffin category.

 

Whole Wheat Butter Biscuits

2 cups Whole Wheat Flour

1 Tablespoons Salt

1/3 Cup Butter

1 Tablespoon Baking Powder

1 Tablespoon Sugar

1 Cup Milk

 

Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn dough out onto a floured surface and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Brush biscuit tops with extra milk. Bake 13-15 minutes, until edges begin to brown.

 

Developing cooking skills is an important life skill. We eat every day and food is an important part of our social life.

By: Susan Jackson

Roger’s view from the hills: Forget me not

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“THE LIFE OF THE DEAD
IS PLACED IN THE
MEMORY OF THE
LIVING”
                                      Marcus Tullius Cicero

      An article saved for me by some very good friends renewed many memories.  It was in the Hutch News written by Kathy Hanks.  The story was about an abandoned cemetery and the Old Order Amish.  I have had the privilege to become friends with an Amish family and the people and history hold a special interest for me.  It has been a long time since I was back to Yoder and say hello and drink coffee with the men.
     My friend was one who had the misfortune of coming down with cancer.  His was the only Amish funeral I had ever been to and it was an experience that I will never forget.  My best friend went with me at the time.  He had been the bulk truck driver picking up the family’s milk for a while.  We were two of three ‘English’ at the proceedings, yet we were made to feel a part of the ceremony.  There were bus loads of friends and relatives from as far away as Ohio.  I never had the chance to count how many were there for the service.
      I have always been fascinated with the Old Order Amish views of the world we live in.  The article brings back a lot that I have not thought about for a while.  The story is about a long abandoned cemetery south of Dodge City where an Amish settlement had once been.  It is one of the ‘Failed settlements’ in Kansas.  The severe weather took it’s toll on the settlers in Kansas.  Six settlements were abandoned.  Traces of the settlements soon were gone but the cemeteries are still there.  Unless the advice of the Kansas State Government has been heeded by township officials over the years.
     You see this cemetery south of Dodge City survives because a township official could not bring himself to pull up the head stones and plow under the plots.  You see in Kansas after 15 years of abandonment and no one puts forth ownership, or assumes the care of, Kansas has no protections for them.
      I made the effort many years ago when my State Representative at the time would listen, and give consideration for things that were not a hot topic, and yet should be done just because they were right.  He managed to lose his next election before we got anything in the works.  I know a land owner in South East Kansas that has been tending to an abandoned cemetery for years since no one will do it.
     Maybe it takes a group of Amish from Iowa to come and save a cemetery that they don’t have to, to set the example.  Shouldn’t we introduce a bill and pass a historic cemetery act?
     Sometimes it takes a simple people to set an example to bring us back to the time when we respected those who went before us.  To prevent the despoiling of the hallowed ground where the dead lay shouldn’t there be protection?
     Along Kansas trails and ghost towns lay many a lone grave.  Most are lost except in the notation in a book.  South of Clearwater several miles on the Chisholm Trail there was a lone trading post.  A family traveling through sometime in the 1870’s had an infant die.  It was buried nearby this trading post joining a Vaquero that died coming up the trail.  I can’t help but wonder if there is a family somewhere in their genealogy that remembers that infant?
     The old cemeteries are the history books that don’t fit on our shelves.  Don’t you think we should give them the protection they deserve?

I remember: The “FAIR” days have arrived

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There is a time of year in the Reno County Community when everyone that has any zip at all begins to look forward to the fall season. Ambition begins to mount, even in looking at the fall cleaning that needs to be done after the hum drum days  of summer took its toll. Enthusiasm slowly begins to make itself known, as you begin to speculate what can be accomplished before the cold weather arrives.

When John and I drive down North Main in Hutchinson, we see the action beginning to take place on the East side of the street and we realize “It is fair time once again!”

Not that we didn’t have that knowledge on the back burner all summer as John raised his garden for the Farmer’s Market or I painted my gourds for the fair.
We started doing this after the first few years of retirement and enjoy it so much, we will be doing it as long as we can.

Sometimes I wonder why I have to paint my gourds. Is it for the acclaim of winning a ribbon? Of course not. Don’t I know that many others have a lot more talent? Of course.

There is something in what I call “my writer’s brain” that loves to create and put into words, either by writing or painting, a certain feeling of life that God put in me. Just visualizing it in some form gives me a deep satisfaction.

It gave me a great joy on Friday evening to see I had won a ribbon on my different endeavors.

What fun to go back on Friday and see the results of their judging. It makes me want to skip down the sidewalk as it makes me feel young again.

Just like the days when I attended Sunrise, a country school located between Medora and Buhler. I had entered a crayon drawing and some snacks to exhibit at the Buhler Frolic Fair. On School’s Day, I found out I had won some prizes that would be given out the next day. I knew my dad couldn’t take me to Buhler again before he went to work in Hutch. I got on my new (to me) bike that my dad and I had bought with the money I had been given for raising a piglet and pedaled away to the Lumber Yard at Buhler to receive my prize money. Coming home I was on Cloud Nine. If I remember correctly, I even ran in the pasture to get the cows in for milking that evening. I had fed my artist brain that God had given me  and accomplished something.

In fact, the story of The Buhler Frolic is in the Good Ole Days Magazine in the Sept.-Oct. issue. It might help you remember some of your experiences in “the good ole days!”

It is possible the only ride John and I will take on Friday night when we go back to the fair is to get on the tram that takes us around the grounds and lets us off at the Pride of Kansas Building. We will jump off with a little difficulty and hurry in to see if the judging is done. John will have entered his sunflower heads and I my painted gourds. We will also have entered the garden produce that has survived, including a table of vegetables. I will wait to send this column until we get back on  Friday night so I can tell you what we won. God is so good to give us these things to enjoy!

It is now Saturday morning and we did get back from the results of our projects at the fair. I was delighted to get a first on my painted gourd of sunflowers,
second on my caricature and fifth on my decorated gourd. We got a second on John’s table of veggies and several on his produce, so once again, we feel blest.

Interesting people were all over the fair we noticed as we got on the tram on the North side of the fairgrounds. There was a man driving the tractor and a lady and a gentleman keeping us informed as to what was happening. They went out of their way to be kind and considerate.

We got off near the Pride of Kansas Building and made our way in around 6:30 in the evening. The judges were still hard at work so we walked around a bit and finally sat down at one of the eating tables. Soon a younger couple sat down across from us and we enjoyed visiting with them. That is what Kansas does best,
and that is what our state is all about…friendly people with good values.

After the judging was finished we hurried over to examine the results. It is was so much fun to see what people came up with. There was a new category called something like “Creative Spuds” that was interesting. I had entered it but John did not have a potato that was five inches so I had let it go. It is inspiring to see all the different possibilities. I always come away feeling inspired and challenged for next year.

At any rate, you still have time to get down to the fair and enjoy it, no matter what age you are. Our kids have been to different fairs all over the country and they still promise the Kansas State Fair is the best in the land! God is so good to let us enjoy it!

Doris appreciates your remarks and can be reached at [email protected]

Grain producers could encounter sticky situation

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K-State Research and Extension
K-State Research and Extension
The sugarcane aphid, Melanaphis sacchari, also known as the sorghum aphid or “white” sugarcane aphid (to differentiate from yellow sugarcane aphid Sipha flava) was detected in late August in Kansas for the first time ever. It has caused problems in Texas and Oklahoma sorghum crops in recent years. – Photo credit: Scott Armstrong USDA-ARS, Stillwater, Oklahoma and Rick Granthum, Oklahoma State University.

A new pest could pose problems for Kansas’ sorghum harvest.

 

MANHATTAN, Kan. – An invasion of sorts has occurred in Kansas, and the invaders may pose a problem for this year’s sorghum harvest – but not in the way you might think.

 

“The sugarcane aphid, Melanaphis sacchari, also known as the sorghum aphid was recently detected in Kansas for the first time ever,” said Kansas State University entomologist Jeff Whitworth. “Scott Armstrong, entomologist with the U.S. Department of Agriculture (USDA) at Stillwater, Oklahoma, officially confirmed the identity of this particular sorghum pest on Aug. 29 from specimens he collected in a mature sorghum field in Sumner County, Kansas.”

 

To differentiate this pest from the yellow sugarcane aphid, Sipha flava, some scientists and grain producers are calling it the “white” sugarcane aphid.

 

“White” sugarcane aphids have been troublesome in the southeastern United States prior to 2013, said Whitworth, who is a crop production specialist with K-State Research and Extension. In 2013, problems were reported in eastern Texas, and the pests have since moved into Oklahoma and have now apparently invaded Kansas.

 

Kansas’ farmers grow more sorghum than is grown in any other state. In 2013, Kansas produced 165 million bushels of the total 389 million bushels grown in the United States, according to the USDA. Texas was second at just under 129 million bushels.

 

“This (sugarcane) aphid is yellowish – lime green with black cornicles (tailpipes) and probably will not do much damage by feeding on sorghum plants at this time, as sorghum is mature across the state,” Whitworth said. “However, they produce copious amounts of honeydew, which can interfere with grain harvest because of the stickiness of the honeydew.”

 

So far it is unclear whether “white” sugarcane aphids will be able to withstand Kansas winters, he said.

 

Producers who have aphids in sorghum that appear yellow to lime green and have dark tailpipe-looking structures are asked to contact their local K-State Research and Extension county agent and/or K-State entomologist Brian McCornack at [email protected].

 

More information about white sugarcane aphids is available in the Texas A&M University publication: http://www.amsac.org.mx/docs/PUB0272_SugarcaneAphidPublication.pdf.

Story By: Mary Lou Peter

 

Score a touchdown this football season

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chili(Family Features) Football season can only mean one thing – time to grab the best seat in the house, and we’re not talking about at the stadium. In fact, 77 percent of Americans think the best seat in the house is at home in front of an HDTV, according to a recent survey by McIlhenny Company, maker of Tabasco brand products. Instead of heading to the stadium, keep the tailgate at home and throw a “homegating” party.

 

The ultimate homegate is not only about the football game, it’s about the food. No matter what’s happening on the field, the spread can be the real game-changer. In fact, the survey found the following:

 

  • 78 percent of American adults think good food can make up for a bad game.
  • Americans spend, on average, 42 percent of the game eating or drinking.
  • Over half of Americans (57 percent) voted the grill as the most important appliance when hosting a homegate.

 

For a homegate touchdown, banish the boring and serve beer-infused chili, which is sure to please all your family, friends and football fans. For other ways to spice up game day, visit www.tabasco.com.

 

 

Super Good Chili

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6

 

1          tablespoon vegetable oil

1 1/2    pounds ground beef chuck

1          large onion, chopped

2          garlic cloves, minced

1          tablespoon ground cumin

1          (12 ounce) can diced tomatoes

2          (16 ounce) cans pinto beans, drained and rinsed

1          (16 ounce) can red kidney beans, drained and rinsed

1          (12 ounce) can or bottle beer

1          (4 ounce) can diced green chilies

1          tablespoon TABASCO brand Original Red Sauce

1          1/2 teaspoons salt

Shredded cheddar and Monterey Jack cheese, optional

 

Heat oil in 5-quart saucepot over medium heat. Add beef and cook until well browned on all sides, about 5 minutes. With a slotted spoon, remove to bowl.

 

Add onion and garlic to drippings remaining in skillet; cook over medium heat until tender, about 5 minutes.

 

Return meat to saucepot; stir in cumin. Cook 1 minute. Stir in diced tomatoes with liquid, pinto beans, red kidney beans, beer, green chilies, Tabasco Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally.

 

Serve with cheese, if desired.

Source: Tobasco