The Kansas Department of Transportation is partnering with the U.S. Department of Transportation’s National Highway Traffic Safety Administration (NHTSA) to raise awareness of its “Click It or Ticket” campaign during the busy Thanksgiving weekend. Law enforcement agencies will have an increased presence on roadways to check for speeders, seat belt use, and any suspicion of impaired driving.
Prep Time: 40 minutes - Cook Time: 150 minutes - Total Time: 190 minute Yield: 6-8 servings INGREDIENTS: - 1 12-15 lb Turkey, completely thawed - 1 cup Greek Yogurt - 1 Tbsp Mediterranean Rub - 4 Tbsp Caramelized Garlic Olive Oil, divided - 4 cloves Garlic, minced - 1 Tbsp Rosemary Sea Salt - 1 tsp Fresh Ground Black Pepper - 1 Lemon, sliced thin - 2-3 Onions, cleaned and quartered - 3 cups Chicken Stock INSTRUCTIONS: The night before, prepare the turkey by removing the giblets and neck from the cavity. Rinse off, pat dry, and set on a roasting rack, breast side up.
By The Cook’s Nook Are you looking for creative recipes this Thanksgiving? The Cook’s Nook Gifts and Gourmet in McPherson has some ideas for you to try. The following recipes are for Garlic & Lemon Greek Roasted Turkey, Balsamic Turkey Gravy, Savory bacon and mushroom stuffing and Carmel Apple Butter Bars.
INGREDIENTS: Crust: 2 cups flour 1/2 cup powdered sugar 1 cup butter, softened Topping: 1 jar Stonewall Kitchen Caramel Apple Butter 1 1/2 cups Granny Smith apples, peeled, cored and chopped (approximately 1 1/2 apples) 1 cup pecans, chopped INSTRUCTIONS: Preheat oven to 350°F. Grease and flour an 8x8 inch pan.
Prep Time: 20 minutes - Cook Time: 5 minutes - Total Time: 25 minutes Yield: 6-8 servings INGREDIENTS: - 1/2 cup Turkey Drippings - 1/2 cup Flour - 2 Tbsp Dark Balsamic Vinegar or Barrel Aged Dark Balsamic Vinegar - 2-3 cup Chicken Stock INSTRUCTIONS: Spoon the turkey drippings into a saucepan and heat. Sprinkle with the flour and whisk to create a smooth paste.
DEAR DR. ROACH: I have arthritis in both knees, but otherwise, I’m in good health (I’m 5’6” and weigh 130 pounds).
Prep Time: 40 minutes - Cook Time: 150 minutes - Total Time: 190 minute Yield: 6-8 servings INGREDIENTS: - 5 Slices of Bacon -2 Tbsp Wild Mushroom & Sage Infused Olive Oil -1 Yellow Onion -4 Stalks Celery, diced -3 cups Mushrooms, diced -1 Baguette, day old and torn into 1” cubed -1 Tbsp Butcher’s Spice Blend, freshly ground -1 Tbsp Mediterranean Rosemary Rub & Seasoning -3 Eggs -2 cups Chicken Stock INSTRUCTIONS: Preheat the oven to 350F. In a sauté pan over medium high heat add bacon and cook until browned.
Crafters and vendors got together in the Inman Community Building for the November Goods to Go Craft and Vendor Show on Nov. 19 from 9 a.m.
Daniel Ney, from Oxford, Mississippi, will be artist-in-residence at the Red Barn Studio Museum from Nov. 22nd to the 25th.
BURLINGAME – Little River’s Braxton Lafferty took control of the state playoff semifinal game on Friday in Burlingame and directed the Redskins to a dominating 48-0 shutout victory to advance to the 8-Man Division I state title game for the third season in a row.