The Fall 2020 Iola Reads selection is Defiance by Valerie Hobbs.
The upper elementary/middle school level book is about eleven-year-old Toby Steiner. Toby wants to do normal things on his vacation: he wants to hike and race his bike down the hill and learn to fish out on the lake. The last thing he wants is to return to the children’s hospital where his painful cancer treatment finally ended. When Toby starts spending time with Pearl, a spunky old woman who lives on a nearby farm, and Blossom, her broken-down cow, he sees all the more reason to keep the new lump on his side a secret from his parents. From Pearl he discovers the beauty of poetry, and from Blossom he just might uncover the meaning of life.
In this honest and life-affirming novel for young readers, an unforgettable boy learns about the importance of letting things happen on their own and listening to his heart.
Iola Reads is a cooperative project involving the library, USD #257, and the Bowlus Fine Arts Center. Funding for the fall read comes from the Helen Gates Whitehead Testamentary 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.
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!!