http://www.MyPlainview.com Plainview Daily Herald - <strong>Sun</strong>day, October <strong>11</strong>, 20<strong>09</strong> - <strong>12</strong>B Since Since 1959 Ladies’ Torreon Jacket Size S-2XL. Black and tan. (<strong>09</strong>36-767/771) Reg. 55.99 14” Kingsford Portable Charcoal Grill (<strong>12</strong>40-030) Reg. 29.99 Men’s Outdoors Jacket Size M-2XT. Brown duck. (<strong>09</strong>35-277/284) Reg. 46.99 3XL Reg. 54.99____ Navy Insulated Duck Hooded Jacket Size M-2XT. (<strong>09</strong>35-023/032) Reg. 64.99 3XL-4XL Reg. 76.99____ Girl’s El Paso Jacket Size S-2XL. Black and tan. (<strong>09</strong>36-838/841) Reg. 44.99 Compact Electric Stove Heater 1500 watts. (<strong>12</strong>97-001) Carhartt, Berne Apparel & Key Industries Assorted. (155/172/666) Boy’s Denim Jacket With Hood Size <strong>12</strong>-20. (<strong>09</strong>36-474/505) Reg. 45.99 Pecan Picker Up-Er (0877-001) Reg. 9.99 Heavy Duck Insulated Bib Overalls Size S-2XL. (<strong>09</strong>35-067/081) Reg. 67.99 3XL-4XL Reg. 80.99____ John Deere 7930 Tractor With Grain Cart 1:64 Scale (0318-1<strong>12</strong>) Reg. 14.99 <strong>Sun</strong>rise Wild Bird Food 40 lb. (<strong>12</strong>58-140) All Other Walls Outerwear Not Already On Sale Heavy Long Sleeve Khaki Shirt Size 15-17.5. Great for welders. (<strong>09</strong>35-243/268) Reg. 27.99 Size 18-20 Reg. 31.99____ John Deere 8430T Tractor Or John Deere 8330 Tractor 1:64 Scale (0318-<strong>10</strong>6/<strong>10</strong>7) Reg. 7.99-8.99 John Deere 843J Feller Buncher 1:50 Scale. (0318-<strong>11</strong>7) Reg. 32.99 Faucet Cover (05460<strong>10</strong>) Prices Good: October <strong>11</strong>-17, 20<strong>09</strong> visit us on the web at www.gebos.com 806-293-4326 Plainview, Texas • 1605 W. 5th Prices advertised are current at press date, however we reserve the right to change prices without notice. Market conditions could result in late deliveries of the items advertised. We reserve the right to limit quantities to stock on hand and correct printing errors. Actual stock may vary from illustration. Some items are not stocked in all stores, but are available from all. Store Hours: Mon. - Sat. 8 to 6 • <strong>Sun</strong>. Noon to 5
Taste of Home Cooking School set to open Thursday night at Ollie Liner Center By NICKI BRUCE LOGAN Herald Lifestyles Editor Taste of Home Cooking School, sponsored by Happy State Bank, <strong>The</strong> Plainview Daily Herald and the Plainview Rotary Club, will open its doors at 5:30 p.m. Thursday night so everyone will have time to browse through the booths, take their choice of food samples and visit until the actual cooking school starts at 6:30 p.m. As soon as the doors open, the Ollie Liner Center takes on a life of its own as those attending crowd inside the entrance waiting, not always patiently, to exchange a ticket for a goody bag fi lled with valu- able coupons, product samples and the offi cial fall edition of the Taste of Home Cooking School Brand Name Cookbook. That magazine format cookbook is treasured by cooks and some who are unable to attend the school purchase a ticket and ask for a goody bag — with the cookbook — be held for them. <strong>The</strong> cookbook is crammed with tasty recipes and beautiful color photographs, enabling the cook to see the fi nished product. Seven sections are included in the approximately 80 pages: Breakfast and Brunch; Breads, Rolls and Muffi ns; Snacks and Starters; Soups and Sandwiches; Sides and Hayley Cox/Plainview Daily Herald UNPACKING: Richard Purcell, chairman of Plainview Rotary Club’s cooking school committee, checks boxes shipped in advance of the Taste of Home Cooking School. Each box contains items to be placed in the goody bags as well as door prizes. Jamie Dunn, Taste of Home Culinary Specialist Salads; Main Dishes and Entrees and Desserts and Beverages. Also included in the bag, which is a reuseable shopping bag provided by Wal-Mart SuperCenter, are coupons and advertisements from local merchants. And, speaking of cookbooks, the Plainview Rotary Club, cosponsors of the event, will sell a limited number of the latest Taste of Home cookbook, a binder fi lled with the best recipes gathers from across the country. <strong>The</strong> books are $25 each and, according to Rotarian Richard Purcell, are not available in stores. Appliances for the cooking demonstrations will be provided by Sears. Door prizes, including 25 bags of groceries donated by Wal-Mart SuperCenter, which also will provide groceries for the demonstration, and gift cards provided by both national and local sponsors will be given throughout the evening. V’s Jewelry, owned by Valinda and Tony Villanueva, will give away two $500 gift certifi cates to be redeemed in their store and Furniture Expressions, owned by Teressa and Ricky King, will provide a $500 shopping spree in their store. Merchants participating in the event include Casseroles to Go, Cowgirl Cottage, Domino’s, Evalene’s Imports, Exclusive Tan, Furniture Expressions, Leal’s, Pizza Hut, Petals, Ramsowers, Ranada’s, Schwan’s, Seasons Way, V’s Jewelry, Treasures Unlimited of Olton, Family Medical Care (UMC), Wal- Mart SuperCenter, Watkins Products. Hale County 4-H will sell water and soft drinks. <strong>The</strong>y also will give samples of the Relish Bar made famous by Relish, a cooking magazine inserted monthly in the Herald. Once the program opens, masters of ceremonies Kevin Lewis, Plainview Daily Herald editor and Nancy Stukey, Happy State Bank, will keep things moving. Jamie Dunn, territory manager and culinary specialist for the Taste of Home Cooking School, will conduct the school. She is a graduate of Oklahoma State University and received a bachelor’s degree in vocational home economics education and community service. “Our Taste of Home Cooking School events are engaging, informative and fun,” Dunn says. “At each show, a professionally trained culinary specialist demonstrates a variety of recipes, tips and techniques. “This season, we are presenting ‘Fall Comfort Classics.’ Mouthwa- tering dishes like ‘Flank Steak Santa Fe’ and ‘Smoked Salmon & Chives Cheesecake’ will be prepared. “As the world’s largest cooking magazine, Taste of Home understands that every individual is looking for something different when it comes to cooking. Whether you are just getting started with cooking or you are looking to refi ne your cooking skills and expand your recipe collection, Taste of Home Cooking School events have something for everyone.” Assistants for the show will be members of the Hale County Extension and 4-H clubs. Assisting in the morning set-up will be Margaret Hayes, Ann Marshall, Jeanine Brunson, Stacy Oldfi eld, Anna Ann Robertson, Susie Starnes, Nelda VanHoose, Jan Meador, Cathy Banda, Kay Taylor and Twilla Morris. Evening assistants will be Mary True, Susie Starnes, Jan Meador, Dianne DeVos, Kristen True, Jessi Cheyne, Letti Cheyne, Kennady Johnson, Melissa Johnson and Kelby Koelder. Cooks Who Care will accept nonperishable food items that will be donated to the local food bank, the Faith in Sharing House. All attending the school are encouraged to bring one can of food to be donated to the local Faith In Sharing House. A receipt to be entered in drawings for Taste of Home cookbooks will be given for each can of food. Admission for the event is $8 each and can be purchased from Happy State Bank or the Plainview Daily Herald, sponsors of the school along with the Plainview Rotary Club. Gallo Family Vineyards share favorite lasagna recipe Whether gathering during holidays, birthdays or annual family outings, traditions create lasting memories. <strong>The</strong>se traditions are passed down from generation to generation and are infi nitely enjoyed. Americans pride themselves on passing down family-inspired recipes, and for more than 75 years Gallo Family Vineyards has done just this. Ofelia and Stephanie Gallo believe sharing a meal together is one of the most important things families can do. As founding members of Gallo Family Vineyards, they help create these traditions by bringing affordable wines to America’s kitchen table—as well as their own. “Family dinners really helped me form a strong bond with my parents and brothers,” Stephanie Gallo said. “It is a tradition that I strive to replicate now with my own family.” A favorite recipe of the Gallo family is their delicious “Sausage Polenta Lasagna Bake”. Each year, the recipe is shared with guests as they welcome the harvest season. “We have such a good time in the kitchen together,” Ofelia Gallo explains. “It usually ends with a milk and cookie treat for my granddaughter and a nice glass of wine for Stephanie and me.” For larger family gatherings such as holidays, consider the 1.5-liter bottle, perfect for all to enjoy. Food-friendly varietals include perennial favorites like Sauvignon Blanc, Chardonnay and Merlot. Affordably priced at under $7.99 per bottle, consider serving Gallo Family Vineyards wine at your next family gathering and keep the tradition going. Sausage Polenta Lasagna Bake Ingredients: 3 tablespoons olive oil, divided 1 pound bulk Italian Sausage, encasings removed <strong>10</strong> cremini mushrooms (baby bellas), sliced 1/4 large onion, diced 1 jar (24oz) marinara sauce 2 (16 ounce) tubes polenta, cut into 1/4 inch thick slices 4 ounces pesto 1 cup shredded Mozzarella cheese 1/2 cup of grated Parmesan Cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Add sausage to pan, breaking it up into pieces with a wooden spoon, until sausage is slightly browned (don’t worry if sausage isn’t fully cooked- the sausage will continue to cook later on). 3. Remove sausage from pan and sauté mushrooms and onions in the remaining drippings. When fully sautéed, add sausage back to pan and stir in jar of marinara sauce. Simmer sauce on low heat for <strong>10</strong> minutes to allow liquid to evaporate. 4. Remove sauce from stove and divide into two equal parts. 5. In a separate frying pan, add one tablespoon of olive oil and sear the polenta slices until sides are slightly browned. Set aside for assembly. 6. Cover the bottom of a <strong>12</strong>.5 x 9 casserole dish with half of the polenta slices (it’s okay if some of the slices overlap). Thinly spread about half of the pesto over the polenta. <strong>The</strong>n cover the polenta with half of the sausage and marinara sauce mixture and a half-cup of the Mozzarella cheese. Repeat the next layer with polenta, pesto and sauce. 7. Cover dish with foil and bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese and sprinkle top with parmesan cheese. 8. Return to oven, uncovered, until cheese is melted and slightly golden, about 5-7 minutes. Visit GalloFamily.com for more information, recipes and retail locations near you! Sausage Polenta Lasagna Bake
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