THIS HOLIDAY I PLEDGE TO...
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Local.
WINTER 2018
INSIDE
SPEND ★ EAT ★ ENJOY
O Christmas Tree
Optimists support community through tree sales
Gift Guide
Holiday shopping made easy
Stress-free Cooking Meals made ahead of time
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P R I N T | D I G I TA L | M O B I L E
TEG 517 MERCHANT ST. | EMPORIA , KS | 620-342-4800 2 | EMPORIA LIVING SHOP LOCAL
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TABLE OF CONTENTS
8 O Christmas Tree
Flint Hills Optimist Club provides four top tree types to enliven your Holiday experience
12 Making the Holidays Sweet Recipes from The Emporia Gazette Staff Editor & Publisher Chris and Ashley Walker Magazine & Art Director Kelsey Quintana Sales Director Jeanny Sharp
16 Holiday Gift Guide Shopping made easy with gift suggestions from local retailers, shops and restaurants
24 Stress-free Cooking
16
Enjoy the Holidays by making meals ahead of time
Writers Adam Blake Regina Murphy Copy Editor Ryann Brooks Zach Hacker Jeanny Sharp Ashley Walker
12
Marketing Ronda Henery Jenn Laird Cassi Olinger Online facebook.com/emporialiving For more information: 517 Merchant St. Emporia, KS 66801 620-342-4800 www.emporiagazette.com
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620.342.9600 • sweetgranada.com 803 Commercial
620-342-4001 • granadacoffeecompany.com 809 Commercial We are located in the heart of the Granada District. Open 7 days a week for your holiday shopping.
Sweeten the season with gift baskets, stocking stuffers, party trays and other unique handmade gifts. Now open 7 days a week!
Jack’s Lawn & Pool 620-208-7660 @jackslawnandpool 829 Commercial We are the only full service Pool & Spa Store located in downtown Emporia. Stop in to see our full line of BBQ grills, sauces and rubs. We are so much more than a Pool Store!
620-208-6200 • www.eclecticbikes.com 823 Commercial New Bicycles, Vintage Bicycles Bike Racks, Accessories & Parts, Repair & Service 20% off a bike accessory with bike purchase Gift Certificates Available
M&M MILITARY SURPLUS
620-208-6105 @littleredrooster 829 1/2 Commercial A home décor store with a large selection of candles, jewelry and new line of Goat Milk Skincare — perfect for stocking stuffers and that hard to shop for person on your list. Gift certificates avilable.
620-341-3196 • booker5m@yahoo.com 831 Commercial Featuring a wide selection of outdoor gear & military items including goggles, knives, backpacks, canteens, binoculars, medical supplies, ammo cans, boots, clothing, collectibles, gift certificates and more.
803-831 Commercial St. • Downtown Emporia
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SHOP LOCAL. EAT LOCAL. SPEND LOCAL. ENJOY LOCAL. c h a s e c o u n t y c h a m b e r. o r g
Happy Holidays
Chase County — F ROM —
Boutique Hotel ___ Restaurant & Bar Featuring Creekstone Farms Premium Meats
Gift Certificates Available COTTONWOOD FALLS, KANSAS | 620.273.6763
GRANDCENTRALHOTEL.COM
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1722 B 210 Rd. | Cottonwood Falls 6 | EMPORIA LIVING SHOP LOCAL
Office: 305 Broadway, Cottonwood Falls, KS 66845 Rick Griffin, Broker • griffinrealestateauction.com (620) 273-6421 • 1-866-273-6421 • Fax (620) 273-6425
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tree
O Christmas WRITTEN BY ADAM BLAKE
Members of Emporia’s Flint Hills Optimist Club know that no holiday celebration would be complete without the eye-catching centerpiece of a fresh Christmas tree. »
PHOTO BY DAVE LEIKER
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F
or more than 25 years, club volunteers have helped spread the spirit of the season through their annual tree lot, providing community members convenient and affordable access to a variety of options for decking their halls. Proceeds are used to support community organizations focused on area youth, such as the David Traylor Zoo, the Emporia Library, Big Brothers Big Sisters, Camp Alexander, and the Emporia Recreation Center’s various youth sports programs. “When you think about the Christmas holiday, it really is all about the kids,” lot organizer Bob Burenheide said. “Our organization is all about helping kids too, so selling Christmas trees is really kind of the perfect combination for us. I think it’s fun for families to come together and have a unique tree that they can decorate each holiday season instead of a plastic one that always comes out looking the same. It adds a little more specialness to the holiday.” This year’s sales will begin Nov. 23 in their usual location — the Guion’s Furniture Showcase parking lot at 2023 W. 6th Ave. The lot is scheduled to be open from 5:30 - 8 p.m. Monday-Friday, 10 a.m. - 8 p.m. Saturdays and 1 - 6 p.m. Sundays. Sales will only remain open while supplies last, and are considered first come, first served. Club members said they expect about 500 trees to be available in addition to limited amounts of fresh wreaths, garland and tree stands. “I’ve been a member for about 25 years, and they’ve been doing this since long before I started,” Burenheide said. “We’ve been getting the trees from the same place for as long as I can remember — Northern Family Farms out of Merrillan, Wisconsin. “Typically, we order four different kinds, and those are Scotch Pine, White Pine, Balsam Fir and Fraser Fir. The Balsam Fir are typically the most popular while the Fraser Firs usually end up being the most expensive. With Christmas trees, you really get what you pay for, although all these breeds are going to be hardy enough to last through the holidays if you take good care of them.” Native to areas in both Wisconsin and Northern Europe, each species offers its own unique spin on the traditional Christmas tree. Those looking for a lightweight, but fragrant, option for smaller spaces may consider the Balsam Fir, while the silvery-blue Fraser Fir offers the sturdiness required for bigger ornaments. White Pines are commonly recognized for their pleasant aromas and softto-the-touch needles, but those looking for a tree which retains its needles until the New Year may be interested by the Scotch Pine. Burenheide said tree sizes usually range from 3 - 9 feet, with most pricing between $25 - $75. Those concerned with transporting and delivering their larger evergreens, he said, should have access to assistance from Optimist Club volunteers. “All the Optimist members are put on a schedule at some point throughout the sale period until the trees are gone,” Burenheide said. “We can deliver trees anywhere in town, and we can have our people help customers with strapping down their trees so they can get home in one piece.”■
I think it’s fun for families to come together and have a unique tree that they can decorate each holiday season instead of a plastic one that always comes out looking the same. It adds a little more specialness to the holiday.
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BALSAM FIR
The Balsam Fir is the most fragrant of the firs. It is a native of Wisconsin with short, .75" - 1.5" flat needles. The needles are singly attached and form a very soft, feather-like spray of foliage. Use the Balsam Fir as a lightweight option for smaller spaces or boughs for decorating mantels and entryways. It also lends itself to a beautiful option for large trees, 12' and above. Contact the sales team for further information.
FRASER FIR
The Fraser Fir is known for its excellent needle retention and silvery-blue color. Originally native to the Appalachian Mountains we have selected seed sources that have adapted well to the more severe Midwest climate. It has short, 1 - 1.25" flat needles that are firmly attached yet are pleasantly soft to the touch. Well-branched trees will hold customers largest ornaments. The Fraser Fir has gained popularity and, in much of the U.S., is the most popular Christmas tree.
SCOTCH PINE
The Scotch Pine is known for its sturdy branching and ability to support large ornaments. Originally from Europe, it has adapted well to the Midwest climate. It has medium 1.5" - 3" needles and is renowned for its excellent needle retention. The Scotch Pine provides a nice price point for most Christmas tree buyers.
WHITE PINE
The White Pine is a native variety to Wisconsin and is known for its fragrant aroma. It has long, 2 - 5" slender needles that are soft to the touch. When kept properly watered, needle retention is excellent. These lightweight trees are easy to handle and pack well for shipping. People with evergreen allergies have reported little or no reaction to White Pine. Their dense boughs support lighter ornaments and are popular in garlands, wreaths and centerpieces.
Sweeten the Season with
Place Your Holiday Orders by Dec. 15. 803 Commercial St. • Emporia 620-342-9600 • sweetgranada.com
WE SHIP • Holiday Hours: Mon. - Sat. 10-8 • Sun. 1-4 WINTER 2018 | 11
Making — TH E — Holidays Sweet
R E C I P E S F R O M T H E G A Z E T T E S TA F F There’s nothing quite like enjoying a familiar treat each holiday season.
pcorn uth’s Po R y n n G ra
Balls
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Many families have recipes that have been passed down the line for generations, that one thing that brings you back to your childhood. Maybe it was sugar cookies or pumpkin pie that brought a smile to everyone’s face, or those Christmas candies Grandma used to make. Everyone has that one special treat that makes every holiday special. Here you’ll find some of our favorite holiday sweet treat recipes that help us celebrate the holidays each year. We hope you enjoy them.
Dylan’s Raisin Fudge
4 c. Sugar 1 can Evaporated milk 1 stick of Butter 1 (12 oz) pkg. Semi-sweet chocolate chips 1 jar Marshmallow cream 1 c. Raisins 1 tsp. Vanilla In a large saucepan, combine sugar, milk and butter and bring to a boil. Keep boiling until soft ball stage (put a dab in cold water until it forms a soft ball; if not keep cooking until it forms.) Remove from heat and stir in chocolate chips, marshmallow cream, raisins and vanilla. Do not beat. Pour in large buttered pan and chill.
Bettina’s P retzels with Hershey Kisses
1 bag Pretzel Rings 1 bag Hershey Kisses 1 bag Plain M&M Preheat oven to 170 degrees Fahrenh eit. Spread pretzel rings on a cookie shee t. Make sure pretzels do not touch each other. Place unwrapped Hershey’s Kisses in the center of each pretzel ring. Heat the Hershey’s Kisses and pret zel rings for four to six minutes, until the chocolate is soft. The chocolate will hold its shape even when soft, so press down on one with the back of spoon to determine if they are ready. Press an M&M into the center of each kiss immediately upon removing from oven. Allow the chocolate to cool complet ely and harden. Put them in the refrigerator for 10 minutes to speed the process.
ruit Cobbler Jeanny’s Quick F
1/2 stick Butter 1 c. Flour 1 c. Sugar 2 tsp. Baking powder 1/2 tsp. Salt 3/4 c. Water ches or fruit cocktail 303 size can (16-17 oz.) Pea serole and cool slightly. Melt butter in a deep cas r batter except for fruit, and pou Combine all ingredients, on top ce pla and it fru ain Dr . stir on melted butter. Do not d.) ire des if , ld be used as water of batter. Fruit juice cou degrees. Bake 30 minutes at 375 d. ice cream on top, if desire or lk mi h wit ve ser Can from me d ste tru that my mom This was an easy recipe childhood to make.
ooker Hot Cocoa Ryann’s Slow C
6 c. Whole milk powder 1/4 c. Unsweetened cocoa chips ate col cho eet i-sw em c. S 1 1/2 k (1 can) mil sed den con 14 oz. Sweetened am cre ing ipp wh 1 c. Heavy low 1 tsp. Vanilla to a crock pot and cook on Add all of the ingredients for two hours. Stir. ! llows or whipped cream Serve with mini marshma und gro or top on ate col ved cho You can sprinkle some sha cinnamon.
Lydia’s Spiced Pumpki n Cheesecake
2 c. Graham cracker crumbs 3/4 c. Lightly toasted hazelnuts or peca ns 1/2 c. Butter 1/4 c. Firmly packed brown sugar 3 pkg. Cream cheese 1 1/2 c. Sugar 1/4 c. All-purpose flour 1 tbsp. Pumpkin pie spice 1/2 tsp. Salt 1 container Sour cream 2 tsp. Vanilla extract 4 Eggs 1 1/2 tbsp. Instant coffee 1 c. Pumpkin puree Heat oven to 350°. In a large bow l, stir together first 4 ingredients until well blended. Pres s mixture on bottom and 2” up sides of a 9” springform pan. Bake 12 minutes or until lightly browned. Cool com pletely on a wire rack (about 15 minutes). Reduce oven temperature to 325°. Beat cream cheese and next 4 ingr edients at medium speed with an electric mixer unti l blended and smooth. Add sour cream and vanilla, beat ing until just blended. Add eggs, 1 at a time, beating unti l just blended after each addition. Remove 3/4 cup batter and set aside. Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pum pkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl. Bake at 325° for 1 hour or until cent er is almost set. Turn oven off. Let cheesecake stan d in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool on a wire rack for 2 hours. Cover and chill 24 hours. Remove sides of pan. Eat.
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W E D D I N G S , S E N I O R S , N E W B O R N , FA M I L I E S & M O R E
The Perfect Gift Certificate!
620-222-8359 | tfeltsphotos@gmail.com www.tfeltsphotos.com
Stop in and check out our LARGE SELECTION OF FOOTWEAR for the entire family!
Cassi’s Christmas “Crack”
28-35 Saltine crackers (enough to line your tray) 1 c. packed Brown sugar 1 c. (225 g or 2 sticks) unsalted butter 1/4 tsp. Salt 1 tsp. Vanilla 2 c. (10 to 12 ounces) Semi-sweet chocolate Preheat the oven to 400°. Line a cookie sheet pan with foil, making sure it completely covers the bottom and Line sides of the pan. Spray foil lightly with baking spray. vered foil-co the n layer o single a in the saltine crackers pan. CARAMEL SAUCE: Place brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, , stirring frequently. Continue to cook, stirring occasionally to comes re mixtu the until just es, for another 3 to 5 minut in a boil and starts to darken. Remove from heat and stir the vanilla extract. Pour the caramel sauce over the saltine crackers. Spread to evenly coat the crackers. e Move the pan to the oven and bake for 5 minutes. Th is el caram until cool Let . bubbly and hot be caramel will no longer bubbling. MELT CHOCOLATE: Place the chocolate in a microwave-safe bowl. Cook in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted. Pour melted chocolate over caramel covered crackers. top. Use a spatula to spread the chocolate evenly over the move then rature tempe room to cool rs Let the cracke to the refrigerator and cool over night. ve The crackers will form a single sheet once cool. Remo not l carefu being away, foil the peel gently and an from p using to tear the foil. Cut the candy into snack-sized pieces a chefs knife.
Kelsey’s Carmel-F illed
Chocolate Cookie s
603 Commercial St. | 620-342-5871| Mon. - Fri. 8am-6pm | Thu. 8am-7pm | Sat. 8am-5:30pm HOLIDAY HOURS: November 26-December 24: Open Sundays 12-5pm
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1 c. Sugar 1 c. Brown sugar 1 c. Butter (2 sticks) 2 t. Vanilla 2 Eggs 1 ½ c. Cocoa 1 tsp Baking Soda 1, 13 oz. Pkg. Rolo candies Finely chopped pecans (op tional) White almond bark Mix all ingredients togeth er, not including Rolos, and refrigerate for approx imately 30 minutes (or put in freezer for quicker chi lling). Wrap 1 teaspoon dough around 1 Rolo candy. Ma ke into ball then dip hal f into finely chopped pecans & sugar (nuts are optional) . Put on GREASED baking sheet and bake for 10 minutes at 375 degrees. Let cool. Melt 4 oz. (approx. 3 cubes) of white almond bark and drizzle over top of cookies.
Ashley’s
Christmas Bubble B read
1 pkg. Rhodes rolls 1/2 c. Chopped Nuts 3/4 c. Brown Sugar 1 small pkg. Butterscotch Pud ding (NOT instant) 1 tsp. Cinnamon 6 tbsp. Butter Grease bundt pan. Sprink le some nuts on bottom. Cut frozen rolls in half and put in pan. Sprinkle cinnamon and pudding over rolls. Melt butter and brown sugar, pour over all. Add rest of nuts. Let rise in refrigerator overnight . Bake 30 min. at 350 deg rees. Invert on serving plate. Enjoy!
A new kitchen is the gift that keeps on giving. Come see us for details.
G ranka’s Turtles
1 pkg. Caramel candies 2 tbsp. Cream or half and half 1 c. Chopped pecans s 1, 12oz. pkg of Chocolate chip in s and cream together. Stir die can el am car Melt the d tere but a o ont e tur mix the pecans. Drop spoonfuls of cookie sheet. of at a time and frost the top Melt chocolate chips 1 cup harden. Enjoy! the caramel pecan drops. Let
New cabinets
Showplace | Aristokraft Kitchen Kompact
New Countertops Staron | Corian | Laminate Granite | Quartz
Remodel on a budget with new cabinet doors on existing cabinets! 825 E. 6th Ave. | Emporia, KS | 342-0218 | 1-800-342-0218 | markiilumber.com Hours: Mon-Fri 7am-5:30pm | Sat 7am-1pm | Like us on Facebook
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Guide Holiday Gift
Searching for the best gifts this holiday season doesn’t have to be a challenge. There is no need to log on to your computer or travel out of town. Emporia businesses are ready to meet your gift giving needs. Gifts for everyone on your list are closer than you think. 
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Gifts for
Comfort
Throws, Pillows and Accessories
Guion’s Showcase | ad on page 1
Shoes and Foot Massager Browns Shoe Fit, Co. | ad on page 14
Assortment of Socks Second Love | ad on page 29
Guitar and Ukulele Flint Hills Music ad on page 27
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Foodie Gifts for the
Dark and White Chocolate Peppermint Bark Sweet Granada ad on page 5 & 11
Gift Certificate
Grand Central Hotel & Grill ad on page 6
Gift Certificate Gambino’s Pizza ad on page 23
BBQ Rubs and Sauce Gift Baskets Jack’s Lawn and Pool ad on page 5
Special Coffee Gifts for Everyone Granada Coffee Company ad on page 5
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Gifts for
Stockings Ornaments and Gifts Red Rooster | ad on page 5
Dog and Cat Toys L&L Pets | ad on page 30
Gifts for the
Health
Enthusiast
20 | EMPORIA LIVING SHOP LOCAL
Duffle Bags
Sports Connection ad on page 29
Gift Certificate All in Fitness 24/7 ad on page 6
Stocking Stuffers Eclectic Bikes ad on page 5
Gifts for the
Practical
Measuring Tape
Mark II Lumber | ad on page 15
Knives
M&M Military | ad on page 5
Carhartt Apparel
Bluestem Farm & Ranch Supply ad on page 31
Hooey Hats
Jim’s Cowboy Shop ad on page 30
Gift Certificate Williams Automotive ad on page 32
Guns
Gerry’s Pawn Shop ad on page 22 WINTER 2018 | 21
Don’t over think it!
We have the best gift selection in town.
W W W . C L I N T B O W Y E R A U T O . C O M SALES / Mon-Thur 8A-7P / Fri 8A-6P / Sat 8A-5P SERVICE / Mon-Fri 7:30A-5:30P / Sat 8A-1P
2815 W HIGHWAY 50, EMPORIA, KANSAS • 620-343-6723
Buy - Sell - Pawn - Trade
Not only can we handle all your buy, sell, pawn and trade needs, but we are also registered with the ATF as a Federal Firearms Licensee (FFL). Contact us with any questions regarding buying, selling, or transferring firearms and their associated fees. 625 Commercial St. | Emporia, KS | (620) 342-4449 | M-F: 10am-5pm | Sat: 10am-4pm 22 | EMPORIA LIVING SHOP LOCAL
We would like to wish everyone a safe and happy holiday season!
A PLACE WHERE
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NEW STUDENTS WELCOME YEAR ROUND! 526 Albert St. ★ Emporia, KS ★ 620-757-3813 ★ skywalkergymnastics@gmail.com w w w. s k y w a l k e r s g y m n a s t i c . c o m ★ f a c e b o o k . c o m /s k y w a l k e r s e m p o r i a k s CALL , TE XT OR EMAIL TODAY FOR YOUR FREE TRIAL CL ASS!
Stop in and get that special someone a tasty gift card!
Mention this ad and receive a
$
25 gift card for only $20!
Tyson Fresh Meats, Inc 2101 W. 6th Avenue, Emporia, KS 66801
Wishes team members and the Emporia area a safe and happy holiday season! For Job Opportunities visit: www.KansasWorks.com or www.TysonFoodsCareers.com Tyson is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will be considered without regard to race, gender, national origin, color, religion, age, genetics, sexual orientation, disability or veteran status.
1003 Industrial Rd | Emporia, KS | 620-343-9114 Family Dining | Carry-Out | Delivery Sunday-Thursday 11am-9:30pm | Friday & Saturday 11am-10:30pm
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STRESS-FREE
Cooking WRITTEN BY REGINA MURPHY
‘Tis the season! It’s getting cold and dark outside. Time to curl up by the hearth and enjoy some indoor communing. This often involves food and many find the idea of inviting the guests, cleaning the house, planning the entertainment AND making the food a bit stressful. There are choices. Making and freezing meals ahead can either give you the time you need to go all-out for your special event or even become part of your special event. What’s even better, is you can do the prep for two dishes, freeze one and bake the other, saving even more precious time to spend with the children, the neighbors, or Mom and Dad. I like to use the aluminum pans you see in the baking section, but additional wrapping is needed for the best results in freezing. Once the dish is assembled, wrap it entirely in foil, then in freezer paper, taping the paper shut with masking tape. Now you can write on the outside what it is, when it was prepared, how long to thaw it and how long to bake it. These recipes will freeze well for three months. Back to the pans: depending on the manufacturer, it might be 13-x-9-inches, 11-x-7-inches, square, round, deep – you get the idea. These recipes are good for average depth 13-x-9 inches. If you get a smaller size, then you’ll have some leftovers – no big deal. Lunch for the next day, right? Many aluminum pans come with clear plastic lids, which you do not need for the freezing process. If you can’t avoid them, they can be handy for other projects, including serving baked goods, fudge and candies or for arts and crafts. So, make a double batch, bake one now, freeze the other one for next month and no one will remember. Easy-peasy! Let’s get cooking. »
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Chicken & Adobo Enchiladas
from 715 Commercial St. - 620-342-4553
1 Tablespoon olive oil 1 small white onion, finely chopped 2 cloves garlic, finely chopped 2 cups cooked chicken, chopped 1 Tablespoon taco seasoning mix (I use Old El Paso) 1 chile in adobo sauce 1 can (4.5-ounce) chopped green chiles 1 can (14-ounce) green enchilada sauce 2 cups Monterey Jack cheese, grated 1 cup queso fresco, crumbled 6 (6-inch) flour tortillas Heat oven to 375 degrees. Spray an 11-x-7inch baking tin with cooking spray. Heat oil over medium-high heat in a skillet. SautĂŠ the onion about four minutes or until translucent. Add garlic and sautĂŠ one minute longer. Transfer to a mixing bowl; add chicken and sprinkle the taco seasoning mix over all of it, stirring to combine. Use a food processor to puree the chipotle chile, green chiles and enchilada sauce until smooth. Pour 1/3 cup of this sauce into baking tin, and swirl the pan to coat the bottom. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of Monterey Jack cheese and all of the queso fresco. Stir until well combined. Take a tortilla and place about 1/2 cup of the chicken mixture along middle. Roll it up and place seam-side down in the baking pan; repeat. Top the enchiladas with remaining enchilada sauce and then the cheese. Spray the underside of the foil that will be touching the food with non-stick spray before wrapping the pan, crimping around the edges to seal. Wrap the entire pan like a gift in freezer paper, seal with tape and freeze. When it is time to bake, preheat the oven to 375 degrees. Remove the freezer paper, and place the frozen dish in the oven for 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Allow the dish to stand 5 minutes, then top with fresh, chopped cilantro and serve with sour cream and salsa.
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Meatball & Spinach Lasagna 3 Tablespoons butter ¼ cup all-purpose flour 2 cups beef or vegetable broth 1 ½ cups heavy whipping cream 1 ¼ teaspoons salt 1/8 teaspoon ground nutmeg 1 Tablespoon olive oil 1 pound sliced mushrooms 3 cloves garlic, finely chopped 10 ounces of fresh spinach leaves 1 container (15-ounces) whole-milk ricotta cheese 3 cups shredded mozzarella cheese ¾ cup grated Parmesan cheese 1 egg ¼ teaspoon pepper 1 (14-ounce) package pre-cooked Italian meatballs, thawed 12 oven-ready (no boil) lasagna noodles Heat oven to 400 degrees. This recipe takes a little more work; consider making a double batch. First, make a cream sauce. Place a 2-quart saucepan over medium heat. Melt the butter, stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of salt and the nutmeg. Bring it to a boil, stirring constantly, then lower it to a simmer, stirring occasionally for 3 to 5 minutes, until thickened. Remove from heat. Heat oil in a large, nonstick skillet over high heat and sauté the mushrooms, stirring frequently, until browned and any liquid has evaporated. Reduce heat to medium. Add garlic and cook 1 minute. Gradually add spinach, stirring constantly, and cook until wilted.
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Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce. In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, the remaining 1/2 teaspoon of salt and the pepper. To assemble: Spray a 13-x-9-inch deep (3-quart) aluminum pan with cooking spray. Spoon 3/4 cup of the sauce into the bottom of the pan. Top with three of the lasagna noodles in a single layer. A note here: You can pre-cook regular lasagna noodles, al dente, if you don’t find “oven ready” on the shelf. Top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Place half the meatballs in the spinach layer. I cut them in half to get more meat per bite. Repeat layers twice, starting with noodles and ending with the spinach mixture (You will use up the meatballs in the second layer). For the final layer, top with 3 noodles; pour remaining 3/4 cup sauce over the top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil, spraying the part that will touch the top of the casserole with non-stick spray, wrap in freezer paper and freeze. To bake: Thaw in refrigerator for 24 - 48 hours. Heat oven to 400 degrees. Bake 20 minutes then remove foil. Bake 25 to 30 minutes or until heated through, bubbly and lightly browned. Let stand 15 minutes before cutting. Serve with a fresh green salad and garlic bread – Mamma mia!
voted 8 years in a row
Homestyle Breakfast & Lunch Specials Daily
MADE TO ORDER BREAKFAST
from scratch!
Gift Certificates Available!
61 4 Co m m e rc ial S t . | 620 -3 43 -9 8 6 6 | Tues-Sun 6am- 2 p m
G IV E T H E G IF T O F
Tater Tot Cheeseburger Casserole 2 pounds lean ground beef 1 1/2cups chopped onion (white or yellow) 1 teaspoon salt 1 teaspoon pepper 2 cups shredded sharp Cheddar cheese ¾ cup baking mix (I use Bisquick) 1 ½ cups milk 3 eggs, beaten 1 bag (32-ounces) frozen tater-tot style potatoes Extra cheese for serving Heat oven to 400 degrees. Spray 13-x-9-inch aluminum pan with non-stick spray. Brown the beef and onion in a large skillet over medium-high heat 8 to 10 minutes. Stir it often, breaking up the beef and season with the salt and pepper. Once the beef is no longer pink, drain any liquid and spread the beef mixture in the pan. If freezing, allow to cool 20 minutes in the refrigerator. Pull the casserole out once cooled and cover with 2 cups of the cheese. Whisk together the baking mix, milk and eggs. Pour this over the beef and cheese and arrange the tater tots on top. Cover with foil and wrap in freezing paper; freeze until ready to cook. Preheat the oven to 400 degrees. Unwrap the casserole and bake it about 45 minutes. When you pull it out, immediately top with a cup of shredded cheddar cheese. Serve with dill pickle chips on the side.
History TH IS SE A SO N
W IT H A LC H C M EM
BE RS H IP ! M us eu m • Ex hi bi ts • Re se arch • Ga lle ry • Howe Ho us e 711 COMMERCIAL ST. • EMPORIA • 620.340.6310 • TUES-SAT | 10AM-4PM
E X P LO R E LYO N C O U N T Y.O RG
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25% OFF SINGLE ITEM
Some exclusions apply. Expires December 31, 2018.
507 COMMERCIAL | EMPORIA, KS | 620-343-6271 MON.-FRI. 9:30AM - 6PM | SAT. 10AM - 4PM WINTER 2018 | 29
Celebrate the Season USA MADE IN THE
JIM’S COWBOY SHOP 312 Commercial St. | 620-342-4176 | We Appreciate your Business! Mon-Fri 9am-6pm | Sat 9am-5pm | OPEN SUNDAYS: Dec 16 & 23, 1-4pm
30 | EMPORIA LIVING SHOP LOCAL
Lola wants everyone to remember your pets for the holidays!
Serving the Emporia Community for 36 Years
L&L Pets
621 Commercial | Emporia | 620-343-3398 | Open 7 days a week
It’s the most wonderful time of the year, and we have everything you need to spread Christmas Cheer!
2611 West Hwy 50 | Emporia, KS 66801 | 620-342-5502 | 1-800-800-7505 Mon-Fri 7am-8pm, Sat 7am-5:30pm | www.bluestemfarmandranch.com
Make your holidays bright with...
10% OFF ONE ITEM EXPIRES 01-01-2019
3 1 8 E . 6 T H AV E . | E M P O R I A , K S | 62 0 - 3 42 - 1 9 9 1
Merry Christmas
to residents, family, friends and the Emporia Community
NEEDS YOUR HELP!
from your neighbors at... 2700 W. 30th Avenue | Emporia, KS 66801 www.HolidayResorts.net | 620-343-9285
INSTANT OATMEAL GRANOLA/ BREAKFAST BAR SMALL JARS OF PEANUT BUTTER MAC & CHEESE (ADD WATER ONLY) FRUIT CUPS
BEST WI
SHES
for a and a H wonderful Holi da appy N ew Yea y r from The Cit y of E mporia HOLIDA Y REMI Our of NDER: f ic e s w il l y , D e c e b e c lo s e d mber 2 5th -AND Tuesda y, Janu ary 1s t
Tuesda
CRACKERS 1 LB BAGS OF BEANS OR RICE (DRY) READY TO EAT TUNA/ CHICKEN SALAD (PACKETS ONLY, NO CANS)
Food for Students provides a bag of food each week to school children who do not have enough food over the weekends. About 400 bags are given away each month. You can help in one of two ways: either purchase any of the following items and drop them off at The Emporia Gazette or give a cash donation to buy food.
To find out how you can help, email news@emporia.com or call 620-342-4800.
TEG 517 Merchant • Emporia, KS • 620-342-4800
WINTER 2018 | 31
European Antiques & Upholstery
— New merchandise arriving daily — — Weekly in-store specials —
Uniq Treas ue ures
oxes B g n i or Mov ilable fe Ava urchas P
Serenading Emporia with Christmas Music for Over 30 Years!
www.thomasunited.com
620-342-1163 • 800-835-3509 624 Commercial St. • Emporia, KS www.europeanantiquesandmore.com 32 | EMPORIA LIVING SHOP LOCAL
906 E. 6th Ave. • Emporia, KS • ICC # 67234
Offering more medical specialties and convenience than ever. 24/7 Emergency Department 24/7 Cardiovascular Cath Lab Cardiology Cardiopulmonary Orthopedics Sports Medicine Surgery (In-patient and out-patient) Intensive Care Unit Diabetes Program Wound Care Inpatient Rehab Unit Physical Therapy Occupational Therapy Speech Therapy Pharmacy Full Lab Air Ambulance Radiology Services Nuclear Medicine Women’s Services Breast Center - Digital Obstetrics/Gynecology Labor/Delivery Newborn Nursery Pediatrics Medical Equipment Hospice Family Medicine Sleep Lab Express Care
NEWMAN REGIONAL HEALTH | For Your Whole Life. 1 2 0 1
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