LaVon Eblen visits with Judy Allumbaugh, Adult Services Librarian at the Atlantic Public Library.

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LaVon Eblen visits with Cass County Wellness Coordinator Brigham Hoegh about the Christmas Market.

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LaVon Eblen visits with Ingrid Stukerjurgen, a Program Planner for the Iowa Department on Aging Retired and Senior Volunteer Program.

Ingrid’s phone number is 515-975-3063. Email: ingrid.stukerjurgen@iowa.gov

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LaVon Eblen talks about the many uses of muffin tins.

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LaVon Eblen speaks with IWCC Cass County Director Cindy Wetterlind about her history and what’s going on at IWCC.

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LaVon Eblen visits with Vicki Nordskog about the American Cancer Society Festival of Trees in Atlantic this weekend.

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LaVon Eblen speaks about physical activity and guidelines that can be helpful around the holidays.

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LaVon Eblen speaks with Amanda Graham about the Adopt-A-Vet program she has started for the holiday season.

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LaVon Eblen visits with Cass County Wellness Coordinator Brigham Hoegh about the Harvest Market on Monday, November 22, 2021.

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LaVon Eblen shares a recipe for a casserole that could be great for the holiday season.

Winter Squash Bake

• 1 Honeycrisp or Cosmic Crisp apple, cored and cut into wedges
• 2 cups blended kinds of rice
• 3 cups peeled and seeded winter squash, cut into ¾” cubes
• 1 cup chopped white onions
• 1 ½ tsp. finely chopped rosemary plus extra for garnish
• 1 tsp. finely chopped fresh thyme
• ½ tsp salt
• 1/8 tsp. black pepper
• 2 cups apple cider or apple juice
• 1 1/4 cup vegetable stock
• 2 tablespoon butter
• 1 cup shredded Gruyere cheese
• 2/3 cup chopped walnuts, toasted
• ¼ cup dried cranberries

>Preheat oven to 350 degrees. Cut apple into wedges crosswise into thirds. Combine apples, rice blend, squash, onions, rosemary, thyme, salt and pepper in a 9”x13” baking dish. Set aside.

>Combine apple cider or juice, vegetable stock and butter in a large saucepan; bring to boil. Pour mixture over rice mixture in baking dish; stir to combine.
Tightly cover with foil.

>Bake for 40 minutes; remove foil. Sprinkle with cheese, walnuts and cranberries. Bake uncovered for 15 to 20 minutes or until rice is tender. Garnish with additional rosemary if desired.

Serves 12 to 15

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