Oz

Every Halloween, ghosts and goblins take over Broadview Street. For many Wichitans, trick or treating in College Hill is as much a tradition as carving a pumpkin. Which is why Sonja Alseike says her Halloween decorations are anything but traditional. "If you live in Kansas, you've seen the movie, you know who dorothy is," says Sonja Alseike. Halloween night, Dorothy and her friends are curbside. Sonja's house may bring more smiles than scares but her theme took just as much preparation, planning started last month.

Ingredients: Olive Oil  1 oz Garlic  1 tsp. Mushrooms  2 oz. Au Jus  3 oz. Brandy  1 oz. Basil  1 oz. Procedure for Preparation: 1. Heat oil, add garlic and sweat 2. Add mushrooms; sautee. 3. Add Au Jus, and reduce by half. 4. Add Brandy; flambé; add basil.

Mele Gorgonzola Insalata 8 oz baby greens or salad mix 2 oz lemon vinaigrette 2 oz roasted red pepper 1 oz candied pecans 2 oz gorgonzola cheese 1 chopped apple Toss greens and lemon vinaigrette in mixing bowl. Transfer to a chilled plate and top with peppers, candied pecans, chopped apple and cheese. Add your favorite protein and enjoy! Lemon Vinaigrette Dressing 2/3 C olive oil ½ C sugar 1/3 C fresh lemon juice 1 t lemon zest 2 t fine chopped onion ¼ C poppy seed 1 T Dijon mustard ½ T salt Process olive oil, sugar, lemon juice, chopped onion, Dijon mustard and salt in blender until smooth.

Everyone's Favorite Cheese Ball - Allison Scheidt, Wichita 15 oz. canned salmon 2 8 oz blocks of cream cheese 2 T prepared horseradish 5-10 dashes Tabasco 2 T minced onion 2 T lemon juice Let cream cheese soften, add remaining ingredients.  Let refrigerate for 2 hours, until it is stiff enough to form into ball.  Roll ball in diced parsley and serve with Ritz crackers. 

By Megan Strader (HAVEN, Kan.) A Haven couple is resting with their four new babies today. Jennifer and Lance Morrisett gave birth on Sunday to what doctors are calling four of the healthiest quadruplets they've ever seen. The Morrisetts had the babies in Phoenix, seeking out the doctor dubbed as the "King of Quads. " Emma, Kaden, Lane and Bennett set a new record for him with a combined birth weight of 20 lbs, 7 oz. Emma Elizabeth - 4 lbs, 9 oz. Kaden Zachary - 5 lbs, 2 oz Lane Dalston - 5 lbs, 9 oz Bennett Grant - 5 lbs, 3 oz. (Photo courtesy: Banner Good Samaritan Medical Center)

  16 oz egg noodles (or Spaghetti noodles) 1 can of Cream of Mushroom Soup ½ cup of milk 1 can of water 3 cup of shredded parmesan cheese 2-3 cups of diced turkey 10 oz bag of frozen peas and carrots ( or any vegetable of choice) 2 oz pimento (optional) Preheat oven to 375. Cook in boiling water for 20 minutes and drain.  Combine Turkey,  vegetables and pimento and set aside. In sauce pan bring soup, milk, water and cheese to a boil stirring frequently to prevent scorching.

  10 oz. spicy Italian sausage – fry up and drain Fold in add and stir: tablespoon of crushed garlic ½ tbsp of chopped basil and oregano ½ cup shredded – mixed Italian cheeses (Romano, mozzarella, parmesan) Wash 16-20 oz. of large mushrooms – take a melon-baler  or small spoon and carve stem and a bit more out of each mushroom then stuff each one, using melon-baler, with sausage mixture.  Bake in oven at 350 for 20-30 minutes.

Christmas Fudge  from Karen Unruh 3 - large Hershey Milk Chocolate Bars (8 oz. each) broken into small pieces 2 - packages (11 œ oz. each) Milk Chocolate chips 1 - large (13 oz.) Marshmallow CrÚme 4 - cups sugar 1 - Tall can (13 oz)

My recipe is of my favorite fruit salad that my mom always makes for holidays meals. It's very easy an it's so good it's more like a dessert than a salad (which is probably why everyone likes it so much). My grandmother started making it when my mom was a kid and then she made it for my brothers and myself and we never get tired of it. Fruit Salad 1 10 oz. jar Maraschino Cherries (drained and cut into halves) 8 oz. pkg of cream cheese œ cup powdered sugar.

Press Release from US Postal Service: Demand for the Forever Stamp continues to increase as the May 12 stamp price change approaches. This past week Postal Service customers have been buying Forever Stamps at a rate of about 60 million per day, bringing the amount sold to more than 6 billion since they were first offered in April 2007. "We knew the Forever Stamp would be a big hit with our customers and we continue to replenish our stock to meet demand," said Wichita Postmaster Mark Talbott.

Mele Gorgonzola Insalata 8 oz baby greens or salad mix 2 oz lemon vinaigrette 2 oz roasted red pepper 1 oz candied pecans 2 oz gorgonzola cheese 1 chopped apple Toss greens and lemon vinaigrette in mixing bowl. Transfer to a chilled plate and top with peppers, candied pecans, chopped apple and cheese. Add your favorite protein and enjoy! Lemon Vinaigrette Dressing 2/3 C olive oil ½ C sugar 1/3 C fresh lemon juice 1 t lemon zest 2 t fine chopped onion ¼ C poppy seed 1 T Dijon mustard ½ T salt Process olive oil, sugar, lemon juice, chopped onion, Dijon mustard and salt in blender until smooth.

Ingredients: Olive Oil  1 oz Garlic  1 tsp. Mushrooms  2 oz. Au Jus  3 oz. Brandy  1 oz. Basil  1 oz. Procedure for Preparation: 1. Heat oil, add garlic and sweat 2. Add mushrooms; sautee. 3. Add Au Jus, and reduce by half. 4. Add Brandy; flambé; add basil.

Every Halloween, ghosts and goblins take over Broadview Street. For many Wichitans, trick or treating in College Hill is as much a tradition as carving a pumpkin. Which is why Sonja Alseike says her Halloween decorations are anything but traditional. "If you live in Kansas, you've seen the movie, you know who dorothy is," says Sonja Alseike. Halloween night, Dorothy and her friends are curbside. Sonja's house may bring more smiles than scares but her theme took just as much preparation, planning started last month.

By Megan Strader (HAVEN, Kan.) A Haven couple is resting with their four new babies today. Jennifer and Lance Morrisett gave birth on Sunday to what doctors are calling four of the healthiest quadruplets they've ever seen. The Morrisetts had the babies in Phoenix, seeking out the doctor dubbed as the "King of Quads. " Emma, Kaden, Lane and Bennett set a new record for him with a combined birth weight of 20 lbs, 7 oz. Emma Elizabeth - 4 lbs, 9 oz. Kaden Zachary - 5 lbs, 2 oz Lane Dalston - 5 lbs, 9 oz Bennett Grant - 5 lbs, 3 oz. (Photo courtesy: Banner Good Samaritan Medical Center)

  10 oz. spicy Italian sausage – fry up and drain Fold in add and stir: tablespoon of crushed garlic ½ tbsp of chopped basil and oregano ½ cup shredded – mixed Italian cheeses (Romano, mozzarella, parmesan) Wash 16-20 oz. of large mushrooms – take a melon-baler  or small spoon and carve stem and a bit more out of each mushroom then stuff each one, using melon-baler, with sausage mixture.  Bake in oven at 350 for 20-30 minutes.

  16 oz egg noodles (or Spaghetti noodles) 1 can of Cream of Mushroom Soup ½ cup of milk 1 can of water 3 cup of shredded parmesan cheese 2-3 cups of diced turkey 10 oz bag of frozen peas and carrots ( or any vegetable of choice) 2 oz pimento (optional) Preheat oven to 375. Cook in boiling water for 20 minutes and drain.  Combine Turkey,  vegetables and pimento and set aside. In sauce pan bring soup, milk, water and cheese to a boil stirring frequently to prevent scorching.

Press Release from US Postal Service: Demand for the Forever Stamp continues to increase as the May 12 stamp price change approaches. This past week Postal Service customers have been buying Forever Stamps at a rate of about 60 million per day, bringing the amount sold to more than 6 billion since they were first offered in April 2007. "We knew the Forever Stamp would be a big hit with our customers and we continue to replenish our stock to meet demand," said Wichita Postmaster Mark Talbott.

Everyone's Favorite Cheese Ball - Allison Scheidt, Wichita 15 oz. canned salmon 2 8 oz blocks of cream cheese 2 T prepared horseradish 5-10 dashes Tabasco 2 T minced onion 2 T lemon juice Let cream cheese soften, add remaining ingredients.  Let refrigerate for 2 hours, until it is stiff enough to form into ball.  Roll ball in diced parsley and serve with Ritz crackers. 

Christmas Fudge  from Karen Unruh 3 - large Hershey Milk Chocolate Bars (8 oz. each) broken into small pieces 2 - packages (11 œ oz. each) Milk Chocolate chips 1 - large (13 oz.) Marshmallow CrÚme 4 - cups sugar 1 - Tall can (13 oz)

My recipe is of my favorite fruit salad that my mom always makes for holidays meals. It's very easy an it's so good it's more like a dessert than a salad (which is probably why everyone likes it so much). My grandmother started making it when my mom was a kid and then she made it for my brothers and myself and we never get tired of it. Fruit Salad 1 10 oz. jar Maraschino Cherries (drained and cut into halves) 8 oz. pkg of cream cheese œ cup powdered sugar.