Category: food

Knox County Elementary Schools collect for Food For The Hungry!

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All elementary schools around the county collected donations for Food For The Hungry last week. On Monday, 11/20, the collections were gathered into a storage building at Blubaugh Body & Frame. WNZR’s Marcy Rinehart talked with representatives from two local sororities about their involvement in this collection.

Psi Iota Xi coordinated the collection in the Mount Vernon elementary schools, at St. Vincent DePaulĀ and at the Mount Vernon middle school.

Delta Kappa Gamma coordinated the collection in the greater Knox County area, covering elementary schools in Centerburg, Fredericktown, Danville and East Knox. They also coordinated efforts at the Knox Learning Center.

Click HERE to hear Marcy’s conversation with a very excited group as the food was gathered.

 

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Kenyon College hosts Gala Dinner and Auction to benefit Food For The Hungry

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A special event is coming on Friday, December 1 to Kenyon College. The 7th annual Snowflake Gala Dinner Auction will be held in Gund Commons. The night includes a wonderful dinner featuring a buffet of locally sourced foods, a live fund-a-cause auction, plus live music and a special award. Jim and Maureen Buchwald are this year’s recipients of the William A. Stroud Award for Public Service. Chairpersons for the event are long-time Food For The Hungry supporters, Jan and Ken Reynolds.

WNZR’s Marcy RinehartĀ had a chance to talk with Kathy Brechler Lake, Assistant toĀ the President of Kenyon College and Matt Starr of Kokosing River Productions. Click HERE to hear their conversation.

To register for theĀ event, click HERE!

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Thanksgiving Prep – are you ready for the big day?

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Are you ready for Thanksgiving??!!! Donā€™t worry, we found some Thanksgiving Menus for beginners to experts. www.allrecipes.comĀ features a Game Plan for both the Easy Menu and the Advanced Menu. They are a GREAT resources for recipes and SO much more!

Check it out HERE!

Easy Menu
Keep it simple and classic		 Advanced Menu
Add new twists to the traditional meal

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  • Store-bought rolls or bread

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Game Plan for Easy Menu

The trickiest part of preparing a holiday meal is the timing. The key is to make as many items ahead of time as you can, and reheat them on Thanksgiving Day.

1 toĀ 2 Weeks Ahead:

  • Make a shopping list; beat the holiday rush.
  • Make and freeze Yummy Yam Casserole (omit topping).

2 Days Before Thanksgiving:

  • Place turkey in refrigerator to thaw (birds larger than 12 lbs. will require 3 days to thaw).
  • Make cranberry sauce.
  • Bake pecan bars. Cool completely; slice bars. Store tightly covered with plastic wrap in a cool, dry place.

1 Day Before:

  • Toast almonds for green beans in ungreased skillet over med. heat until golden and fragrant. Transfer to a bowl or lidded container. Cook bacon for green beans, if using; crumble and mix with toasted almonds and refrigerate.
  • Make mashed potatoes; store in the refrigerator.
  • Make stuffing; store in the refrigerator.
  • Prepare Pumpkin Cream Pie.
  • Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and green beans, plus serving utensils.

The Night Before:

  • Place Yam Casserole in the fridge to thaw.
  • Prepare Easy Turkey Gravy; store jar or container in fridge.

Thanksgiving Morning:

  • Remove an oven rack, if necessary. Preheat oven to 325 degrees F. Roast turkey as directed. Remove from oven and let stand for 30 minutes before carving.
  • Add pecan topping to yam casserole.

1Ā hour before dinner:

  • Increase oven temperature to 350 degrees F. Replace oven rack. Bake the mashed potatoes, the stuffing, and the yam casserole.

30 minutesĀ before dinner:

  • Wrap dinner rolls in foil. Place in oven to heat.
  • Warm gravy in saucepan over medium-low heat.
  • Melt butter for green beans in a large skillet over medium heat.
  • Cook beans until tender. Stir in almonds and crumbled bacon and cook until heated through.

Last Minute Finishing Touches:

  • Transfer gravy, rolls and green beans into serving bowls.
  • Carve the turkey and arrange meat on a warmed platter.

 

Game Plan for Advanced Menu

1Ā toĀ 2 Weeks Before:

  • Make a shopping list; beat the holiday rush.
  • Make dinner rolls; proof for twenty minutes, then freeze. When firm, transfer rolls to plastic freezer bag.
  • Make pastry for pecan pie (use recipe of your choice). Chill dough, then roll out and line a nine-inch pie shell. Freeze until firm. Wrap frozen dough and pan with plastic wrap and store in the freezer.

3Ā Days Before:

  • Thaw turkey in refrigerator.
  • Prepare and bake cheesecake crust; cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

2Ā Days Before:

  • Make chutney.
  • Cube bread for stuffing: use a mix of multigrain, rye, and country white bread for Old-Fashioned Stuffing, or make pumpkin bread for Ibby’s Pumpkin-Mushroom Stuffing.
  • Bake pie shell (see Perfect Pie Crusts for instructions on blind baking). Cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

1 Day Before:

  • Remove giblets and neck from turkey cavity.
  • Brine turkey.
  • Make stock out of turkey neck and giblets (do not use the liver for making stock, as it can make broth bitter), celery, onion, carrot, and aromatics.
  • Bake cheesecake.
  • Bake pecan pie.
  • Prep veggies for roasting.
  • Toast pine nuts and cook bacon for Brussels Sprouts; store in refrigerator.
  • Make stuffing.

The Night Before:

  • If you have room in the fridge, arrange frozen dinner rolls on sheet pan and thaw overnight in the refrigerator. (Otherwise, thaw at room temperature on Thanksgiving morning.)
  • Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and side dishes, plus serving utensils.

Thanksgiving Morning:

  • Brush dinner rolls with egg wash.
  • Preheat oven to 350 degrees F. Bake rolls and stuffing.
  • Light coals; prep grill.
  • Increase oven temperature to 425 degrees F and roast vegetables.
  • Grill turkey.

1Ā hour before dinner:

  • Make mashed potatoes. Cover bowl with plastic wrap and rest bowl over pan of simmering water to keep warm.

30 minutes before dinner:

  • Collect drippings from roasting pan under turkey. Make gravy.
  • Prepare Brussels sprouts.
  • Keep stuffing and roasted vegetables warm in a 300 degree F oven.
  • Wrap rolls in foil and warm in oven, if desired.

Additional Articles

Related Videos

All recipes, pictures and tips are from www.allrecipes.com

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Elementary students are collecting donations this week for Food For The Hungry

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The annual Knox County Food For The Hungry drive is underway. Two local sororities are coordinating collections with elementary schools around the county.
Delta Kappa Gamma is coordinating collections in elementary schools throughout Greater Knox County and with the Knox Learning Center. Psi Iota Xi is coordinating collections with the Mount Vernon elementary and middle schools.

WNZR’s Marcy Rinehart talked with Linda Owens about Delta Kappa Gamma’s commitment and involvement in the campaign. Click HERE to hear their conversation.

Marcy also talked with Cindi Dolittle of Psi Iota Xi about their long-time commitment to Food For The Hungry. Click HERE to hear their conversation.

Want to know more about the 2017 Food For The Hungry Drive? Go to www.foodforthehungrycares.org

The Elementary collection wraps us this Friday 11/17/17.

Food For The Hungry – Working Together to CARE for our Neighbors!

 

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It’s National Coffee Day! Celebrate with The Morning Thing.

coffee dayToday is National Coffee Day!Ā ClickĀ HERE for the history of National Coffee Day. We celebrated by sharing some fun facts about coffee.Ā Did you know that coffee is actually a fruit? Did you know there have been 5 attempts to ban coffee throughout history?
Did you know thatĀ Coffee drinkers have aĀ lower risk of Alzheimer’sĀ disease?
Click HERE for more fun facts about coffee.

For this weekā€™s Morning Thing Fave 5, we celebrated National Coffee Day. Listen in to hear how the Morning Thing co-hosts love to drink their coffee.

Marcy Rinehart

Eddie Dilts

Daria Swisher

Trevor Moore

(and special guest, former Morning Thing co-host and coffee superfan) Jenna Potts

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It is National Kids Take Over the Kitchen Day!

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Today, The Morning Thing celebrated kids taking over kitchens all across the country. Today is a day when kids canĀ use their favorite recipes and make a meal for their family! Ā (Adult supervision and assistance as required for the younger bakers and chefs in the house!)

(from www.nationaldaycalendar.com)

The Young Chefs Academy (YCA) sponsors this special day. The objective of their mission is to empower kids and teens to become more actively involved in the planning, preparation, and cooking of meals. Ā The YCA is fostering family bonds and actively fighting the battle against the many serious health and social issues related to youthā€™s eating habits in todayā€™s time.

HOW TO OBSERVE

Let the kids cook for a change of pace. Try one of these kid-friendlyĀ recipes to get your children cooking!

Herbed Chicken Nuggets
Yogurt Sundaes

Cooking with your kids is a good way to help them build healthy eating habits.
You can show your kids how to help you prepare meals.
Here are ways that young kids can help in the kitchen, broken down by age.
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The Morning Thing talks about food and rides at the 2017 Knox County Fair.

WNZR is “On The Road with Big Blue” this week at the Knox County Fair.Ā  People tell us that two of the top reasons they love the Fair are FOOD and RIDES.

Jenna Potts and Lilly Buckley talked with people about their favorites at this year’s Fair.

Click HERE to hear these fun conversations.

Do you agree?
What is your favorite thing to EAT at the Knox County Fair?
What is your favorite RIDE?
Email us wnzr@mvnu.edu
We’ll be happy to share your favorites on WNZR!

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How much do you know about onions? The Morning Thing shared the powerful secrets of this vegetable.

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Do you know the real power of the onion? Ā On Mondayā€™s show, we shared the exceptional benefits of onions – for your health and skin!

Check out this list of 43 benefits of the smelly, but very powerful onion!
Click HERE for the full article.
Here are some of our favorite benefits:

  1. Onions have antibiotic, antiseptic, antimicrobial and carminative properties to help you stay away from infections.
  2. Onions are rich in sulphur, fibers, potassium, calcium, vitamin B, vitamin C and they are low in fat, cholesterol and sodium. Here is a detailed Onion Nutrition chart:

Onion Nutrition chart

3. It is an immediate cure for fever, common cold, cough, sore throat, allergies, etc. A mixture of onion juice and honey can cure these problems easily.
4. A small piece of onion can work against side effects of fever if it is kept on the forehead.
5. An onion a day can cure insomnia or sleeping disorders. This will surely give you a good nightā€™s sleep.
6. Onions can improve the digestive system. If you have a digestion problem, then onions can cure it by increasing the release of the digestion juices.
7. Onion juice can cure burnt skin or an insect bite or a bee bite. It may burn more but it can heal it very effectively.
8. You can protect yourself from osteoporosis and atherosclerosis by consuming onions daily.
9. Onions increase the insulin in the body and also treat diabetes by controlling the sugar levels in the blood.
10. The bad cholesterol that causes heart problems can be burnt or removed if an onion is consumed daily. It keeps you safe from the coronary diseases and also protects the good cholesterol.
11. One of the well-knownĀ tricks to remove dark patchesĀ or pigments on your face is to apply onion and turmeric juice on that area.
12. Onions cure menstrual disorders. Raw onions should be consumed before a few days of the beginning of your cycle.
13. Use onion juice on the hair or the scalp to get rid of lice and hair fall. This is one of the most prominent of onion benefits for hair.
14. Onions contain water, protein, fats, starch, fibers, minerals, calcium, vitamin C, iron and B complex. You should consume between 100 ā€“ 150 grams of onions in any form depending on your likes and dislikes.

Skin Benefits

This humble vegetable can provide you with a healthy and glowing skin, thanks to the presence of rich amounts of the antioxidant vitamins A, C and E. Both the consumption and the topical application of onions can provide numerous benefits to your skin.

Click HERE for the full article with more skin and hair benefits.

Overnight wonder: Put an onion in your sock before going to bed.

This trick sounds too good to be true. It’s a 100% natural way to detox your body without actually having to do anything. That’s because you can literally do this cleansing trick in your sleep! The secret is in our feet, and in a particular vegetable that has some very special properties.

Click HERE to see the video!

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It is National Doughnut Day! Let’s celebrate!

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It is National Doughnut Day!Ā Doughnut Day celebrates this wonderful treat, itā€™s history and a special holiday brought into being to honor a special group that arose during World War I.

(from www.daysoftheyear.com)

History of the Donut

The history of the donut isnā€™t clearly known, but what is known is that their iconic look started making an appearance in the United States in the mid-1800ā€™s. Rumor has it a gentleman by the name of Hanson Gregory invented them, out of a distaste for the undercooked centers and greasiness of the existing shapes and options. The shape was said to be obtained by punching a hole in the center with a tin pepper box.

There are many varieties of donuts outside of that most commonly known, including twist donuts, fritters, and the hugely varied and popular filled donut. Filled donuts come in a huge variety, including the very popular Devil Dog, a chocolate covered delight filled with a rich cream. Glazed donuts filled with all sorts of delicious fruit, with raspberry being a runaway favorite throughout the world, and lemon filling being an equally popular.

History of Doughnut Day

Doughnut Day came to pass, in part, due to the efforts of a doctor in the military in the first World War who sought to brighten the day of the wounded soldiers he worked on. On his first day to the Military Base, he purchased 8 dozen doughnuts and gave one to each soldier he worked on. After giving one to Lieutenant General Samuel Geary, who received it with great mirth and appreciation for the doctors work, Samuel decided to start a fundraiser, letting the young doctor, Morgan Pett, to continue to provide doughnuts to his patients.

This fundraiser began working together with the Salvation Army who, after a fact-finding mission, determined that many needs of the soldiers could be met by creating social centers that would provide all sorts of amenities, including the doughnuts. The Salvation Army sent 250 volunteers to France to help put these huts together, which soon became a mainstay of military life. One record of a day in the huts recorded up to 300 donuts and 700 cups of coffee being served as part of their service. Due to the majority of the workers being female, the Salvation Army workers started to be known as ā€œDoughnut Dollies.ā€

These huts went a long way to improving the overall life of the soldiers during the war and has become a tradition that the Salvation Army continues to this day as a fundraiser for this wonderful organization. A great way to celebrate Donut Day is to volunteer to help this amazing organization on the day theyā€™ve held for years in support of our armed forces. Just a few hours of your time or a donation towards their organization will ensure they continue to be able to do their good work the world round!

In honor of Doughnut Day, the WNZR Staff shared their favorite doughnut flavors for The Morning Thing Fave 5.

James Hubbard

Lilly Buckley

Rachel Rinehart

Eddie Dilts

Marcy Rinehart

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