The Winter 2020 Iola Reads selection is To Leave a Shadow by Michael Graves.  The winter read runs from February 1 to March 12.

To Leave a Shadow is a detective story set in Depression-era Wichita. Pete Stone hadn’t always been a private eye. He’d lost his dairy business when the depression hit. Then Mrs. Lucille Hamilton walked through his door and Pete was the only one who believed her husband’s death hadn’t been a suicide.  Author Michael Graves is a retired professor at Emporia State University.  This book was a Kansas Notable Book selection for 2016.

Read the book and attend one or both of the following programs:

February 1:  Murder Mystery Night/Soup supper. The kickoff event includes soup a desserts, a mystery game, at which teams will attempt to solve a murder, and giving out copies of the book.  This is a ticketed event, with a limit of 50 attendees.  Attendees must be age 12 or older. Tickets are $3, or two for $5.  Tickets are available at Iola Public Library . This program is at the library at 6:00 p.m.

March 12: Author Michael Graves will speak about writing “To Leave a Shadow”, the significance of some of the names and details in the book, and what it’s like to be a Kansas writer.  He’ll also have copies of the sequels to “To Leave a Shadow” to sell, and can sign copies of any of his books.  This program is in the Creitz Recital Hall at the Bowlus Fine Arts Center at 7:00 p.m.

Iola Reads is a cooperative project involving the library, USD #257, and the Bowlus Fine Arts Center. Funding for the winter read comes from the Sleeper Family Trust.

Soup recipes from Murder Mystery Night

Sausage and Lentil
1 lb. Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 medium zucchini, chopped
10 cups chicken broth
2 (14 1/2 oz.) can petite diced tomatoes, undrained
2-3 garlic cloves, diced
1 tsp. salt
2 cups dry lentils
black pepper to taste
fresh basil, oregano, parsley, thyme, chopped; to taste
optional: red pepper flakes (Note: I didn’t use this)

Brown sausage; drain off fat. In a large pot combine all ingredients and bring to boil. Reduce heat and cover. Simmer for about 45 minutes or until lentils are tender. Add water or more broth if necessary.

Roasted Red Pepper
2 cans (14.5 oz) fire roasted tomatoes
12 oz. jar roasted red peppers
3 cups chicken stock
2 Tbsp tomato paste
2 tsp dried basil
1 1/2 tsp sea salt
1 tsp dried oregano
1/2 tsp black pepper
1 medium onion, diced
3 large cloves garlic, minced
3 Tbsp butter
8 oz. smoked Gouda cheese, shredded
1/2 cup heavy cream

Heat slow cooker on low setting. Add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper. Saute onion and garlic in butter over medium heat until soft and translucent–about 10 minutes. Add sauteed onions to the slow cooker, cover, and cook on low for 4 hours. After 4 hours, transfer soup to a blender and puree until smooth. (Or do this with an immersion blender.) Pour the pureed soup back into the slow cooker. Stir in heavy cream and Gouda cheese. Cover and cook for 1 additional hour.

Chicken Wild Rice
In a crock pot, add:
7 cups chicken broth
2- 3 boneless, skinless chicken breasts (can be frozen)
1 pkg. Rice-A-Roni Long-Grain & Wild Rice
1 cup chopped carrots
1 cup chopped celery

Cook low 6 hours or high for 4 hrs. One hour before serving take out chicken and shred, then put back in the pot and continue to cook. Then make white sauce.

White Sauce:
½ cup butter
½ cup flour
2 cups milk
¼ – ½ tes. garlic powder

In sauce pan melt butter. Add flour and stir until bubbly. Stir in milk and garlic powder until smooth.
Add to crock pot, stirring well. Cook on high for 15 minutes or more. Add salt and pepper to taste. Soup thickens more as it cools. Add milk to thin soup.
Serve with grated cheese and a dollop of sour cream. Yum!!