(618) MAGAZINE HOMETOWN NOVEMBER 2020
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from the
EDITOR
EDITOR Andrea Howe ahowe@mtcarmelregister.com
CREATIVE DIRECTOR Maegan Saalwaechter
CONTRIBUTORS Kim Bayless
You might be tempted to look at 2020, the year that seemingly upended our “normal” way of life, and wonder what Thanksgiving must mean, much less what it might look like. But across our (618) Hometown neighborhoods, I’d say there are many reasons to be thankful — and a lot of creative people cooking up new ways to celebrate a day of thanks. Maybe you’ll be busy in the kitchen, cooking up a storm for a full house. Maybe you’ll be volunteering, bringing meals to others. Maybe you’ll be making one of those marathon trips from house to house, stuffed with stuffing by the time you turn in. Or, maybe, you’ll be thinking of Thanksgivings past, with wonderful memories of loved ones. My own idea of a good Thanksgiving is waking up with a heart full of thanks to God for carrying me through good times and tough times, then inhaling the aroma of a good cup of coffee brewing in the kitchen, looking forward to good conversation, appreciating good memories, and topping it all off with a good dessert! In this issue, we’ve covered all those bases: Mona Warrick shares the store of Jace Burzynski., a teenage overcomer. Corey Woolsey made a trip to Phillipstown where the Cantrell family shares the story of Phillipstown Coffee Roasters. I had a blast meeting up with the Codgers Coffee Circle, a group of guys who didn’t let a pandemic get in the way of their coffee talk. Erin Zinzilietta-Pennington shares her love for heirloom brooches, which reminds me of an heirloom brooch I wear to remember my grandma. And Kim Bayless tops it all off with recipes for luscious pumpkin dishes, both savory and sweet. However you mark your Thanksgiving, know that you have our thanks for sharing your stories with us in (618) Hometown Magazine communities. We’ll see you next month…
Evan Merrill Mona Warrick Corey Woolsey Erin Zinzilieta-Pennington
TO ADVERTISE Courtney Shuttle courtney@pdclarion.com 812-220-4861
CONNECT WITH US Find us on Facebook @618HometownMagazine P.O. Box 550 Mt. Carmel IL 62863 618-263-1005 Email: news@mtcarmelregister.com
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— Love and blessings to you!
Andrea Howe Editor
Photo by: Corey Woolsey
Vintage Rhinestone Brooches WRITER: ERIN ZINZILIETTA-PENNINGTON My fascination with brooches began in 1982, when I was 12. My mother gave me my first brooch that was one of hers from the 1960s. It is silver and twisted and looks like three circles entwined. It wasn’t until I saw rhinestone brooches that I fell in love. This particular type of jewelry never falls out of fashion. One of my favorite ensembles is a cashmere sweater with a vintage rhinestone brooch. Camouflage-wearing women may not be able to pull off this style. It is very nostalgic, classic, exceptionally feminine, and emits a different aura from what women wear today (i.e. camouflage). Rhinestone brooches appeal to me because of all the color schemes, glamorous appeal, and meticulous workmanship. Each stone is prong-set and arranged to catch the light. Some designs can be dainty and almost minute (being as small as a half inch across), while others are very commanding and extravagant (being about four inches long). True collectors become brand snobs and typically want Weiss, Coro, or Juliana. I am not that particular. I buy what I like. My favorites are usually two color combinations grand in scale and design. My most treasured brooch is three inches across and is red and pink prong set in gold. It was given to me by my ex-husband’s great-grandmother. I dearly loved her and she loved me. The brooch is from the 1930s and I wear it every Valentine’s Day. Everyone has something that they admire. As for me, my brooch collection will continue to grow, because I love the individuality, workmanship, and timeless appeal that each piece represents.
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CODGERS’ COFFEE CIRCLE Bring your coffee and your cap I knew it was gonna be good when I saw the club rules tacked to the side of the shade tree, where the mornings start out with coffee and conversation. It’s always a bring-your-own-coffee event — sometimes there’s a croissant sausage braid served from the tailgate of a pickup — or the birthday guy bringing the breakfast treat for the morning lawn chair sessions of Codgers’ Coffee Circle in Carmi. It’s funny how things work out. COVID-19 kicked them out of their morn-
WRITER: ANDREA HOWE
daily. Members, ranging in age from the 60s to the most seasoned member, 98-year-old Jim Endicott, come and go as they please. “I think we spend most of the time trying to remember who we’re talking about,” laughed Tom Cook. “Usually, it’s a lot of bull,” said Art Saunders. “If it hadn’t been for the pandemic, we wouldn’t be here. Sometimes bad things turn out to be a blessing,” said Bill Wilson.
ing coffee circle at the local McDonald’s restaurant, so a few oilfield guys
One of the club rules prohibits arguing, but members don’t mind
moved on, parking their lawn chairs at the Elastec parking lot in Carmi to
good-natured ribbing, dubbing Joe Peacock as the sharpest dresser of the
keep their morning conversations going.
bunch, and telling tales about the time someone mounted a sign at his prop-
Within a few more weeks, the circle grew, and the sun was pretty hot beating down on the concrete lot. Scott Rice offered the crew a shady spot under nice trees situated on the former Cabana Motel property behind Rice Motors.
erty, marked “Peacock Crossing.” A lot of the talk, especially among some of the oilfield guys, centers on old oil leases, talking about where people used to live. Normally, the Triple C bunch hangs around the tree for about 90 minutes,
That’s where Codgers’ Coffee Circle put down roots, made their “rules”
“or until Henry (Bob Haley) gets philosophical,” said Deitz.
and got their “Triple C” ball caps. The rules, nailed to the shade tree, are
“We talk about whoever’s not here,” said Richard Roser.
pretty simple. You can talk about oil, farming, sports, and quite a lot of things. But don’t get on politics or religion talk, and there’s no soliciting. And, if you talk too long, you’re liable to be warned with a squawk from a bicycle horn mounted to Dean Deitz’s cane. There are a few other rules. The roster of 32 members and counting paid good money for their Codgers’ Coffee Circle ball caps, and if they don’t wear them to the morning sessions, they’re fined $1. If it’s your birthday, you provide the “eats.”
“Every time I come out here, I come away with a headache because of all the things I learn,” grinned Deitz. “It’s the best therapy in Carmi,” said Ron Hargrave. When they’re not ribbing one another, they’re planning a few projects. Triple C members are donating money to sponsor a Christmas tree light display at the White County Fairgrounds this holiday season. Codgers’ Coffee Circle members are: Alan Barbre, Roger Bolerjack, Dean Carter, Charlie Cartmill, Rick Carter, Tom Cook, Dean Deitz, Jim End-
While the shade tree is their regular meeting spot, they’ve ventured out
icott, Henry Bob Haley, Dennis Hardy, Ernie Hargett, Ron Hargrave, Bob
and about in Carmi, gathering for a fish fry at Burrell Woods. If it rains, they
Hillyard, Bruce Hillyard, Ron Naylor, Dale O’Dell, Joe Peacock, Dale Peters,
might take shelter at the carport at Cook Funeral Home. And when it’s too
Bob Pollard, Richard Roser, Art Saunders, Ernie Bingman, Ted Wilkerson,
) 8 1 6 (
cold, they’re resourceful, and they’ll find another spot. The main draw is the conversations, which starts at about 7-7:15 a.m.
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JACE BURZYNSKI...
Not your typical high school student WRITER: MONA L. WARRICK The dreaded “c” word strikes fear in the strongest of people. Can you imagine being diagnosed with cancer as a child? A young Carmi man can, and he now shares his story. At the age of 10, Jace Burzynski was diagnosed with medulloblastoma. “At first I didn’t accept the fact that I had cancer. I just thought that I was just sick. I thought that I would soon get over this illness and life would go back to normal,” said Jace. “I was told that I could go back to playing sports and I thought that I would be as good as I was before cancer. But soon after I started playing again, I knew that it would never be the same.” Today, the 17-year-old is enjoying his junior year at Carmi-White County High School, where his mother, Michelle, teaches.Jace’s ever-present smile is a welcome sight in the school’s busy hallways. His diagnosis came Sept. 9, 2014: medulloblastoma, a rare form of childhood brain cancer. Two days later -- 16 days before his 11th birthday -- he had brain surgery. “This type of cancer is given a grade, not a stage,” said Michelle. “Jace had a grade IV diagnosis, the highest grade. He was considered a high risk patient.” Jace had two tumors in his brain. One was located on his brainstem and the other, found in his frontal lobe, was a lesion from the tumor on his brainstem. Jace underwent surgery to shave off 99% of the tumor on his brainstem. About six weeks after surger y, Jace began a series of 31 radiation treatments. Additionally, he was given chemotherapy five days a week until the radiation treatments were completed. This was followed by six months of intense chemotherapy. “The monthly treatments were given for four consecutive days,” said Jace. “I received chemotherapy at Saint Louis Children’s Hospital and the S. Lee PHOTO BY: MONA L. WARRICK
8 (618) HOMETOWN MAGAZINE NOVEMBER 2020
Kling Proton Therapy Center at the Siteman Cancer Center.” The Siteman Cancer Center is affiliated with Barnes Hospital in Saint Louis, Missouri.
Sept. 16, 2014, five days after his surgery: Bahahahaha!! Jace squirted one of his doctors in the face this morn-
“Siteman is one of only 14 Proton Therapy Centers in the United
ing. It was hilarious! Dr. Roland was completely clueless about where the
States,” said Jace. He was sedated for each one hour proton radiation
water came from until he looked at Jace’s big grin. Dr. Roland’s exact
treatment. After these treatments were completed, Jace had an MRI
words were, “What in the world…” Then he said, “Do you have another
-- of his brain and spine -- every three months for the next two years.
one those loaded? Save it for Dr. Limbrick!” Dr. Roland told us later that
“These MRIs typically lasted 2-2 ½ hours,” said Jace. “Then, the third
he was wondering why the nurses left full medicine syringes in his bed!
and fourth years after diagnosis I had an MRI every six months.”
The nurses were laughing outside as he warned them about loaded weap-
Because he is doing so well, Jace will now have an MRI every year
ons in Jace’s bed.
for the next 10 years. “I am cancer free,” said Jace. “On my latest MRI, there was no change in the tumor, no growth and it has stayed the same size or shrunk.” For the first five years following the completion of his treatments, Jace was in remission. “For this particular cancer/diagnosis, after the five year mark of the completion of treatments, you can be considered cancer free,” said Michelle. “His MRIs have revealed no growth or activity on his brain or spine. Doctors believe what is left in his frontal lobe and brainstem is scar-tissue.”
Sept. 18, 2014 His PT at Children’s Hospital was really impressed with Jace. She said he never complained about being pushed to try harder. He always worked hard during therapy. She also said Jace never said “I can’t.” He always said, “I’ll try!!” He has a positive and determined attitude to get better.
Oct. 18, 2014 Jace is put to sleep during radiation treatments. The nurses and doctors LOVE him! He is so comical when they are putting him to sleep. He
As scary as the diagnosis was for Jace and his family, his friends
will inform everybody everyday that he is sooooooooo sleeeeeeeeepy.
and their parents were also “shocked and afraid,” said Michelle. “I
And then he will say with a huge yawn, “ I’mmmmm tiiiiirreeeeeddddd.”
know his close friends were afraid of the outcome of his diagnosis.
Then little Forrest Gump, AKA Jace, is out. The nurses always say, “He is
Jace’s friends were very supportive while he was undergoing treat-
so darn cute!” Once Jace is in the recovery room, he’s a hoot again. Jace
ment.They were so happy to see Jace at a ballgame when he could
even laughs at his own jokes! All of the nurses want to be his nurse.
make an appearance. Kids would wear “Jace’s Brigade” sweatshirts and bracelets, they participated in the “Jace’s Brigade Walk” fund-
Nov. 1, 2014
raiser, they made videos at school and would post them on Facebook,
Jace introduced his screaming monkey to the 9th floor and to the
and his close friends would come over to the house and visit for a
radiology department this week! He has scared quite a few of his student
little bit when they could.”
nurses (bless their hearts), nurses and doctors. My heart even about
Jace said, “I think most of my friends were scared to see me.
stopped at one moment. Jace is so sneaky! He waits for his victims when
They didn’t know what to expect. They didn’t know how to handle
they least expect it… like at midnight when you are supposed to be sleep-
seeing one of their teammates in a hospital bed. It was hard for them
ing. Melissa, one of the techs, comes in to do his vitals at midnight. Of
because I couldn’t move around. It was difficult for me to do simple
course it’s dark and quiet in the room. As she is leaving, Jace shoots the
things like write my name on a piece of paper or lift a fork to eat.” It
screaming monkey across the room. Poor Melissa screamed and jumped
was difficult for his young friends to see.
out of her skin and probably wet herself! Thank goodness she thought it
His family was very supportive during his treatment. Jace has two younger sisters, Chloe is seven and Lauren is 13. “My little sister,
was funny. Did I mention that was the first time Jace had met Melissa!! Yikes! He’s a brave little boy!
Chloe, wasn’t quite two years old when I was diagnosed,” said Jace. “Out of necessity, my sisters spent a lot of time with my Aunt Patricia.
Fast forward six years, Jace is cancer free. He attends high school every
My sisters share a very special, strong bond because they had to
day and looks forward to “possibly pursuing something in the field of mathe-
deal with this difficult situation.”
matics” when it is time for his post-secondary education.
Fortunately for Jace and his family, he had another aunt and uncle
When asked if he feels like a typical high school student, Jace said, “Yes
that lived 30 minutes from the Saint Louis hospital where he was
and no. I want to be treated like a typical student, but I don’t want to be any-
undergoing treatment. “My mom and I were able to stay with their
thing like a typical student. When I think of a typical high school student, I
family for a few months. I grew very close to them during this time
think of them going to parties and some even experimenting with stuff they
and I still enjoy the time I get to spend with my cousins.”
shouldn’t be doing. I don’t want to be thought of as a typical high school stu-
Despite his serious illness, Jace never lost his wit or sense of
dent. I want to be different because I am a Christian.”
humor. “I feel I’ve always been funny and I like to joke around with
He shared this passage from Ephesians 5:1-2: Therefore be imitators of
my family and friends,” he said. “My mom’s Facebook posts gave
God, as beloved children; and walk in love, just as Christ also loved you and
people a glimpse into my personality.”
gave Himself up for us, an offering and a sacrifice to God as a fragrant aroma.
Michelle shared the following posts on Facebook in the days following Jace’s surgery.
“By no means am I perfect,” said Jace, “But I want to live my life according to God’s word.”
(618) HOMETOWN MAGAZINE NOVEMBER 2020 9
OF ART
PHOTO BY: COREY WOOLSEY
A FORM Phillipstown Coffee Roasters provide culinary complexity to your cup
WRITER: COREY WOOLSEY When you paraphrase that old advertising jingle, “the best part of waking up” for many residents in Southern Illinois is the coffee in their cup. Cory and Rhonda Cantrell want to make that morning cup of java a little more complex; a special experience you want to return to, again and again. The couple established Phillipstown Coffee Roasters and have grown to love the process of roasting many styles of coffee beans from around the
Cory said they began in a sun room at his father’s place, then converted a garage into an area where all the work can get done. “Here we have a shipping and receiving area, where we can bring in a pallet of green, around 1,600 pounds, and keep the beans in a climate-con-
world over the past few years. Cory, who still works with his family in the oil business, developed a love for coffee over his wedding trip in Jamaica with Rhonda. It was his introduction to Jamaica Blue Mountain coffee that was what he calls his
trolled, sealed room,” he said. “Our beans range from Brazil, Colombian, Costa Rican, Guatemalan, Kenyan, Myanmar Blue Mountain and more.” The beans that come into Phillipstown come in two different varieties as well, arabica and peaberry.
first experience with really good coffee. “I didn’t understand the world of coffee back then,” Cory said. “In 2015,
Arabica is the traditional two-bean cherry that most people are familiar
my brother showed up and we were talking about how to diversify and I
with. Peaberry is a mutation, which can occur on every coffee plant as a
mentioned coffee.”
natural part of the growing process.
According to Cory, his brother had been in the coffee business in Phoe-
“The Japanese consider it to be an abnormality, but countries like Tan-
nix, so he was able to help him get up to speed. Once Cory began roasting,
zania will cull all the peaberry from the arabica and sell it to the U.S. mar-
his passion for the process grew and grew.
ket as a specialty coffee.” Cory said. “Peaberry coffee is more fruity, has a
“It is fascinating to me to be able to take one origin of bean and be able to roast them in so many ways,” Cory said. “The end result in your cup will
lower acidity and is more balanced.” Roasting is the 10-15 minute process the green coffee bean undergoes for a wide range of chemical reactions to impart flavors and aromas on the
taste totally different.” The Cantrells worked to perfect the process over the past five years and also designed a building to better work with their process.
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finished product. Lighter roasted coffees will possess more ‘terroir’ notes such as floral tea, fruit, and berry. Darker roasts will be smoky, bittersweet
Things to consider when making a decision to admit or transfer to Transcendent
chocolate. As the roast progresses from light to dark, the characteristics of the coffee will change.
All of the processes to make a perfect cup of coffee can be difficult. “It can be a challenge to please the pallets of so many different people,”
“We roast these beans in a similar way you would cook meat, using the Maillard reactions,” Cory said.
Cory said. “Everybody is different and it is like art or jewelry. In fact, this is just another form of art — culinary art.”
Maillard reactions occur between a reducing sugar and an amino acid.
There are a number of ways to purchase Phillipstown Coffee, which is
The rate of Maillard reactions becomes significant in coffee roasting from
sold at Maier’s in Crossville, The Courtyard in Carmi, Do Over Decor in
about 284° F upward. Above 338° F, caramelization kicks in and starts to
Norris City and Mama Bear’s in Fairfield. The Cantrells continue to work
use up the remaining sugars. Because of the high temperature required,
to add locations in the area.
and because the initial reaction gives off a water molecule, the reaction is slow to get started while there is still any moisture around, which is why coffee doesn’t begin to brown in roasting until the ‘drying phase’ is complete.
The coffee products can also be purchased at the website, www.phillipstowncoffee.com. “All of our bean products are sold there and we ship anywhere in the world,” Cory said.
After the roasting process, quakers, which are undeveloped beans that
Cory said that typically, coffee is sold in a 12-ounce pound, but Phillip-
are lighter in color, are removed from the batch. These beans can give an
stown offers its product in a 16-ounce pound, giving customers a little more
undesired taste to the final cup.
value for their money. They also offer coffee in Keurig cups, with more
The roasting process gives the coffee the profile, which is what really excites Cory about coffee, and how the human interprets the chemical composition of the drink.
coffee per K cup, 12 grams as opposed to 8 in typical cups, and packaged in a fully recyclable cup unlike most cups. In the end, the Cantrells hope to bring a special experience to the resi-
Another complexity that Cory provides to his coffee are flavors.
dents in the area with their coffee, an experience that they may not get with
“Everybody wants flavors in their coffee now,” he said. “We sell many
traditional coffee.
different flavored coffees, including special holiday flavors.” Beyond the roasting process, another surprising step that has a huge impact on the flavor profile of a cup of coffee is the grinding process.
“Coffee can be so much more than the drink your grandmother made,” Cory said. “I get to vent with coffee and it allows my creative side to come out. It is a place for me to escape. My dream is to show that people in a
“We had the manufacturer of our machine come in to give us a step by
rural area may live their lives differently, but are no different than those
step instruction on the process and he spent most of the time on grinding,”
who live in the city. We are trying to bring to the rural community a quality
Cory said. “Grinding is the key to making a single serve right.”
coffee that is locally produced.”
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(618) HOMETOWN MAGAZINE NOVEMBER 2020 11
Kacey Madison is seated on the bleachers as an assistant with legendary Edwards County Lady Lions volleyball coach Linda Oxby.
Unexpected homecoming WRITER: EVAN MERRILL
opting to move elsewhere and relinquish the reins of the program. It was undoubtedly a tough decision, especially given the success of the program. But Madison never lost that coaching edge, that fire and passion groomed by Oxby as her mentor for those six years. “Coaching is my pas-
Kacey Madison was away from volleyball for quite some time, but her passion for the sport never left. Madison, a 2005 Mount Carmel High School graduate, coached at
sion, it’s in my blood I think,” Madison said. “It’s just when you step on the floor at the gym it’s just a totally different mindset. It’s something that you just never really let go of it. I love it.”
Edwards County High School immediately out of college as an assistant
Three years ago Madison moved back into the area with her family,
under legendary coach Linda Oxby for six years, prior to succeeding
and until recently remained out of volleyball. And then, as fate would have
Oxby as head coach for a year.
it, a physical education teacher opening at Mount Carmel High School
With Madison on the staff, the Lady Lions enjoyed unprecedented success, including three consecutive top four finishes in state.
would be the gateway to getting back into the sport she loves. When Madison returned to her alma mater for the P.E. teacher posi-
Despite leading the Lady Lions to a fourth place finish at state in her
tion, the volleyball opening was the last thing on her mind. At the time,
first season as head coach, Madison stepped away from the position,
Kelsey Beckerman was head coach, fresh off a historic season and a
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enthusiasm and love for the game, hopefully that rubs off on them.” Madison doesn’t feel any pressure following record-breaking season. Following the program’s first 20-win season in over a decade isn’t an easy task for follow anyone, but few may be better equipped than Madison. Under Oxby, Madison got a first hand glance as to what pressure really looks like. After experiencing an extraordinary run of excellence at Edwards County, it almost comes natural to Madison now. “Being under Linda Oxby in Albion kind of taught me about how to handle pressure, and I want the pressure,” Madison explained. “You want success and victory, the pressure and hard work comes from that, it kind of comes hand in hand. I feel like Edwards County kind of taught me the way to move toward being a successful program.” Though the team graduates a strong senior core, they return to-be seniors Allie McPherson, McKenna Golden, Sierra Hannah, Faith Fuller, regional runner-up team.
Taya York and others. Most of the returners played valuable minutes last
But Beckerman and her coaching staff abruptly announced their resignations in the spring, opening the door for Madison to return to volleyball.
season, keeping expectations high for the program. “I don’t know a whole lot, but they come in with enthusiasm,” Madison spoke of the returning core. “They put in the hard work and get after it. I
With the COVID-19 turmoil, the hiring process was lengthier, but she eventually accepted and was hired as the next coach of the Lady Aces.
kind of give them what to do and they pick it up and roll with it, especially the seniors. They really take the initiative to push themselves, their team-
It’s one regime passing onto the next, there remains a connection
mates and stuff, have a positive attitude. But their enthusiasm, their drive,
between the two coaches. Madison, like Beckerman, is an Allendale native
they’re really working hard already with just the conditioning part of it
and former Yellow Jacket.
all.”
What’s more, the girls Madison will be coaching were her students
While Madison’s eager for the season to begin in August, much of the
at Mount Carmel Grade School. “It makes me feel really old,” Madison
proverbial ball is out of her hands, with COVID restrictions and worries
joked. “They might not remember me as much as I remember them, but
still looming across the country. With the teams being given clearance to
that’s ok.
practice by the IHSA, cautious optimism would be the term to use, as the
At their first meeting, one player vaguely recognized Madison and asked, “Didn’t you teach me in third grade?”
season should proceed, but volleyball remains unique in it being an indoor fall sport.
“I was like alright, you’ve got to run laps for that one.” she joked. “Don’t call me out like that.” Jokingly of course, but that connection should help Madison build rapport rather swiftly with her team.
If the season does happen, there will be considerable changes. If you’re a former volleyball player, you know the thrill of securing a point after a long rally. That celebration after the point can be just as vital
“I kind of just start fresh, introduce myself. set the expectation of how I
as any, as volleyball is such a game of momentum. Teams and athletes
run things, how we do things,” Madison said. “A couple of them are pretty
have traditionally celebrated, embraced each other and huddled after such
familiar faces, granted they’re a lot older now, 17 or 18 years old versus
points. With COVID restrictions, and CDC regulations encouraging social
third graders. But I think they just know my name anyway, they knew who
distancing, that might all change.
I was because my dad’s been a teacher for so long. They kind of knew who I was that way, but just a fresh start, positive attitude. I try to show my
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(618) HOMETOWN MAGAZINE NOVEMBER 2020 13
Pumpkin, pumpkin, pumpkin! WRITER: KIM BAYLESS Henry David Thoreau once said, “I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvety cushion.” I, however, would rather cut up a pumpkin, prepare and eat it! During this month, we focus on Thanksgiving. Thanksgiving means family, giving thanks and usually lots of good food. Pumpkin is always at the top of my list for the holiday season. We are all about pumpkin this November, from a savory Sausage Pumpkin Soup to Honey Pumpkin Pie, Pumpkin Bars with Cream Cheese Icing and a super easy Pumpkin Caramel Dip. Wishing your family a bountiful and blessed Thanksgiving season!
PUMPKIN SAUSAGE SOUP 1 lb bulk Italian sausage
2 tsp Italian seasoning
2 cups sliced fresh mushrooms
1 tsp ground turmeric
1 med onion, finely chopped
½ tsp ground ginger
4 garlic cloves, minced
¼ tsp ground nutmeg
32 oz. carton unsalted chicken stock
½ cup heavy whipping cream (I used fat free half & half)
15 oz. can pumpkin
1/3 cup cold water
1 T sugar
1/3 cup cornstarch
½ tsp ground cinnamon
2 cups shredded cheddar cheese PHOTO BY: TIM MARTIN
In a Dutch oven, cook sausage, mushrooms and onion over medium heat until sausage is no longer pink and vegetables are tender, 8-10 min, breaking up sausage into crumbles; drain. Add garlic and cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in cream. In a small bowl, combine water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
HONEY PUMPKIN PIE ¼ tsp ground nutmeg
15 oz. can solid-pack pumpkin
1/8 tsp ground cloves
½ cup honey
3 eggs
1 tsp ground cinnamon
5 oz can evaporated milk
½ tsp salt
½ cup milk
PHOTO BY: TIM MARTIN
Pastry for a single crust pie
½ tsp ground ginger Line a 9 inch pie plate with pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, and both milks. Pour into the crust. Cover edges loosely with foil. Bake at 375 for 60 minutes or until a knife inserted in the center comes out clean.
PUMPKIN BARS PIE:
15 oz. can pumpkin
1 tsp baking soda
2 cups powdered sugar
4 eggs
2 cups all-purpose flour
1 tsp salt
¼ cup butter, softened
1 2/3 cups sugar
2 tsp ground cinnamon
ICING:
1 tsp vanilla
1 cup vegetable or canola oil
2 tsp baking powder
3 oz pkg cream cheese, softened
1-2 T milk
In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1 baking pan. Bake at 350 for 25-30 minutes. Cool completely. For icing, beat cream cheese, sugar, butter and vanilla in a small bowl. Add enough milk to achieve good spreading consistency. Spread over bars.
14 (618) HOMETOWN MAGAZINE NOVEMBER 2020
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Carle Olney Primary Care Clinic Opening August 31 Our newly built clinic will combine doctors and health professionals currently at our Primary Care Clinic and Family Practice Clinic. You’ll get the same great care from the same great local providers. Services include: •
Primary care.
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Adult medicine.
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Pediatrics.
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Convenient care.
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Behavioral health.
The new Carle Olney Primary Care Clinic will be located at 363 N. West St. in Olney and will have a new phone number – (618) 392-9400.