News Press Extra June 6, 2012

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Sensational stratas Easy brunch recipes for busy weekends

By SYLVIA ANDERSON St. Joseph News-Press

When you need to fix a brunch for weekend guests but have more things planned for the day than cooking in the kitchen, make a strata. Call it a breakfast casserole, bread pudding or egg bake if you will, but officially these eggcheese-and-bread-refrigerate-overnight dishes are called stratas, according to cookthink.com. There’s a reason they continue to be a popular menu item. A strata is easy to assemble, and when morning comes, you simply take it out of the fridge and bake it in the oven while you get the coffee on and set the table. You could make one every weekend, but to avoid strata burnout, vary the ingredients. Try

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cornbread, hash browns or English muffins for the bread. Experiment with different cheeses. And any vegetable that works in an omelet would work in a strata. Check out these recipes from local cooks Mary Piatt, John Courter and Bea Dobyan, who shared some of their favorites.

Mary Piatt’s egg and cheese casserole This is your basic strata recipe, the golden standard we all love. And it’s a great way to use bread that has become a little dry. “This is a recipe that my mom used to make growing up,” Mary says. “We still enjoy it today at all of our family gatherings.” 1 pound sausage, ham or

TODD WEDDLE/St. Joseph News-Press

bacon 6 eggs 2 cups milk 6 slices bread, cubed 1 teaspoon salt 1 teaspoon dry mustard 1 cup grated cheese Brown meat. Drain and cool. Beat eggs and add milk, salt and dry mustard and stir. Add cooled meat and all remaining ingredients to egg mixture. Pour in a greased 9x13 pan. Cover and refrigerate overnight. Bake in a 350-degree oven for 45 minutes. Do not preheat oven.

Amish Casserole At Museum Hill Bed

the morning,” he says. 1 pound sliced bacon 1 medium sweet onion 6 eggs, lightly beaten 4 cups frozen, shredded hash brown potatoes 2 cups shredded mild cheddar cheese 1½ cups small curd cottage cheese 1¼ cups shredded Swiss cheese In large skillet, cook bacon and

onion until bacon is crisp, drain. Mix together remaining ingredients in large bowl, stir in bacon mixture. (Let mixture cool before adding.) Pour in to a greased 9-by-13-inch pan. Bake at 350 degrees uncovered for 35 to 40 minutes or until eggs are set and bubbly. Test with toothpick. If it comes out clean without any liquid on it, it’s done. Let stand 10 minutes before serving. Please see TRY/Page 4

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Wednesday, June 6, 2012

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FARMERS’ MARKET CULTIVATES FAMILY

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The Farmer’s Market in St. Joseph, located at East Ridge Village, has a variety of vendors, which has become a close knit community.

Local farmers’ market nurtures a community of vendors

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By KATHLEEN BARBOSA St. Joseph News-Press

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he vendors at the Pony Express Farmers’ Market share more than their love for gardening. During decades of summers selling locally grown produce, this collection of small businesses has become a family of its own.

They travel from farms across rural Northwest Missouri to the market at East Ridge Village each Wednesday and Saturday. Here, they continue to grow their roots of friendship and family with other market vendors. “A lot of us have been at the same market for quite a few years,� farmers’ market vendor Connie Callow says. “Some of us are neighbors, and some of us are good friends. Of course you get to be friends with all of them when you see them all summer long.� Along with her husband, Mrs. Callow has been selling tomato plants, sweet corn and pumpkins from their family farm at the market for 16 years. She says she takes pride in the plants and produce the farmers’ market offers. “I love the idea that everything is fresh and it’s locally grown and we can speak for what we got,� Mrs. Callow says. The common passion for growing has helped cultivate a community of vendors who know and encourage each other. Vendors, such as Sandra Justice, support others by shopping at the market. Mrs. Justice sells homemade pickles, which she makes with supplies she

purchases from other vendors. “I buy the cucumbers from the other farmers at the market,� she says. “So these are really completely local.� Homemade breads, pickles and organic beef are just some of the uncommon treats found at the market. These unusual products, which shoppers would not find in supermarkets, are one reason visitors come to the market. “Organic beef is healthier for you than a lot of the stuff in stores,� Ashley Wells from Wells Family Farms says. “It’s all-natural, grass-fed beef with no pesticides, no hormones and it’s 95-percent lean.� Popcorn is Lula Drydale’s contribution to the unusual. She began selling it after her husband accidently planted more than he needed. “My husband’s been raising popcorn for the last 20 years, and we goofed one year and we planted a whole acre of popcorn. Ever since then, I’ve been bringing it to the farmers’ market, and it’s been a really good seller.� Despite the popularity of these unique products, green beans, tomatoes and other vegetables still are the market’s primary

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JESSICA STEWART/St. Joseph News-Press

Sandra Justice and her father A.L. Webster help a customer at the Farmer’s Market. products. Ryan Fakes, president of the Pony Express Farmers’ Market, has been selling produce from LNR farms out of Rushville, Mo., for 12 years. This market is an alternative to selling their product, and Mr. Fakes says the farmers get full value for their products while keeping close ties with families like themselves. “We’re a family business,� Mr. Fakes says. “Mom and Dad started it, and I help keep it going. We come back to the market because we enjoy it, and we enjoy the people.� The mild winter coupled

with early warm weather could lead to a bug problem later in the summer, but for now, Mr. Fakes says the

market is proud to offer the first wave of green beans, lettuce and onions of the summer.

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Wednesday, June 6, 2012

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Doctors advise against delayed vaccination schedule

By JENNIFER GORDON St. Joseph News-Press

Local doctors point to the rise in pertussis cases as a reason to stick to the Centers for Disease Control and Prevention’s vaccination schedule. Pertussis, also known as whooping cough, cases are on the rise both locally and on a national level. The Kansas City Star reported May 20 that Johnson County, Kan., had 111 reported cases of pertussis. Washington State, which has made headlines for its high number of diagnoses, reported 1,738 cases through the week of May 19. A pertussis outbreak

in California in 2010 left 10 babies dead. Buchanan County has not had any reported cases in 2012, says Nancy Taylor, public information officer for the City of St. Joseph Health Department, but the county had two cases in 2010. The CDC recommends children be immunized against pertussis with the diphtheria, tetanus and pertussis vaccine. The DtaP is given at ages 2, 4 and 6 months, then sometime between 15 to 18 months and again between ages 4 and 6. They’ll also receive a dose between ages 11 and 12 and then a booster shot every 10 years.

A 2011 study published by Pediatrics found 13 percent of respondents opted for an alternative vaccination schedule. That opinion was shared in a May 7 News-Press column where the writer discussed her reasons to delay some of her children’s vaccines. Area health care providers say that deviating from the CDC schedule puts children more at risk for diseases like pertussis. “Once you see kids die from the disease or get permanently maimed from the disease, then it’s a different story,� says Dr. Karl Kosse of Kosse Pediatrics, who has treated pertussis cases in his

office in the past. “You’d think people were crazy for not vaccinating.� Dr. Cynthia Brownfield agrees. The Heartland Pediatric and Adult Care pediatrician says the majority of the nation chooses to vaccinate their children, which gives those who opt out herd immunity. The vaccination rate means the U.S. doesn’t see a lot of deaths from polio or Haemophilis influenzae type b (Hib). Since the vaccination for Hib came out, incidence of the disease dropped off by 99 percent, according to a report by the National Institutes of Health. It used to affect

about one in 200 children under age 5. Most vaccines have minor side effects that only affect a handful of children. “I don’t know why people would think that there would be some benefit for the American Academy of Pediatrics to give children toxic substances,� Dr. Brownfield says. “I don’t know what incentive the AAP would have to actually inject some sort of toxic substance in children.� Bobbi Jo Williams, a registered medical assistant at Kosse Pediatrics, recommends parents ask their pediatrician whether the practice uses

vaccines with thimerosal if they’re worried about the preservative. Parents should research if they think they want to vary the vaccination schedule, she says. If a website cites a study, read the full study, not just the excerpt that supports the website author’s point. Though her practice prefers to follow the CDC recommendations to a T, she says the providers will work with parents who want to change the schedule. They’d rather see an alternative schedule than no vaccines at all. Jennifer Gordon can be reached at jennifer. gordon@newspressnow.com. Follow her on Twitter: @jjgordon.

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Wednesday, June 6, 2012

Try these easy brunch recipes for busy weekends CONTINUED FROM Page 1

Mary Piatt’s egg and cheese casserole This is your basic strata recipe, the golden standard we all love. And it’s a great way to use bread that has become a little dry. “This is a recipe that my mom used to make growing up,” Mary says. “We still enjoy it today at all of our family gatherings.” 1 pound sausage, ham or bacon 6 eggs 2 cups milk 6 slices bread, cubed 1 teaspoon salt 1 teaspoon dry mustard 1 cup grated cheese Brown meat. Drain and cool. Beat eggs and add milk, salt and dry mustard and stir. Add cooled meat and all remaining ingredients to egg mixture. Pour in a greased 9x13 pan. Cover and

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refrigerate overnight. Bake in a 350-degree oven for 45 minutes. Do not preheat oven.

Amish Casserole At Museum Hill Bed and Breakfast in St. Joseph, they know how to make a great breakfast. This Amish casserole is their most popular breakfast casserole, says John Courter, innkeeper. It uses hashbrowns as a base and three kinds of cheeses. Add a little fruit on the side and you’re done. “It’s very hearty and can be prepared the night before to bake off in the morning,” he says. 1 pound sliced bacon 1 medium sweet onion 6 eggs, lightly beaten 4 cups frozen, shredded hash brown potatoes 2 cups shredded mild cheddar cheese 1½ cups small curd cottage cheese 1¼ cups shredded Swiss

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cheese In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together remaining ingredients in large bowl, stir in bacon mixture. (Let mixture cool before adding.) Pour in to a greased 9-by-13-inch pan. Bake at 350 degrees uncovered for 35 to 40 minutes or until eggs are set and bubbly. Test with toothpick. If it comes out clean without any liquid on it, it’s done. Let stand 10 minutes before serving.

Feather Bed Eggs This strata from Bea Dobyan of St. Joseph uses cornbread for the base and is the perfect complement for the optional crispy bacon or ham. “The Feather Bed Eggs is one we used to make at the Albrecht-Kemper Museum for morning functions with brown sugar bacon,” Bea says. “The Gourmet Cooks are no longer, but this recipe I treasure for morning big

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groups.” Pam cooking spray 1 recipe cornbread crumbled into large chunks and left to dry overnight Salt and freshly ground black pepper to taste 1½ cups shredded sharp cheddar or Swiss cheese 8 large eggs 2 cups milk, or combination of milk and heavy (whipping) cream, half-and-half, sour cream or evaporated skim milk Dash of Tabasco or similar hot pepper sauce Dash of Pickapeppa or Worcestershire sauce Tiny pinch of dried dill Tiny pinch of dried basil Preheat the oven to 350 degrees. Spray a 14-by-11-inch shallow baking dish (see note) with the Pam. Spread the cornbread in an even layer in the prepared dish. Sprinkle lightly with salt and pepper. Pat the cheese over the top. Whisk the eggs, milk and seasonings together until blended, then pour this

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mixture over the cornbread. Bake until the eggs are set and the top is lightly browned and slightly puffed, about 30 minutes. Don’t overbake. Serves six to eight as an entree. Note: This also can be baked in individual ramekins. Bake about 20 minutes. VARIATION: Sprinkle 3/4 cup diced ham or brown sugar bacon or regular bacon over the cornbread and cheese before pouring on the egg mixture.

Artichoke Strata Bea Dobyan got this recipe from a good friend in Michigan. “It is wonderful,” she says. “especially if you love artichokes as I do.” 6 tablespoons unsalted butter 1/2 cup finely crushed bread crumbs (dried, like what comes in a round box) 2 medium onions finely chopped 2 15-ounce cans of artichoke hearts, drained and chopped, at least quartered (do not buy

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the marinated artichokes) 1 pound sharp cheddar cheese, shredded 9 eggs, well beaten 1/4 teaspoon cayenne pepper (I heap my 1/4) 2 tablespoons chopped parsley (I use more because I love parsley!) Melt butter and mix 2 tablespoons of it with dry bread crumbs and set aside. Saute onions in remaining 4 tablespoons butter. Combine butter/onion mix, artichoke hearts, cheese, eggs, pepper, parsley and a little salt to taste in a bowl and mix gently. Pour into an ungreased 9-by-13-inch glass casserole dish. Cover and refrigerate overnight and then top with buttered breadcrumbs before baking (uncovered). Set at 325 degrees (maybe slightly higher depending on oven) for 35 to 40 minutes (also depending on oven). Let stand 10 minutes before serving. Cut into squares.

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