KSN News@5 with Paul Petitte

Monday, 10/9:

Wichita Children's Theatre & Dance Center
"You're a Good Man, Charlie Brown"

Tuesday, 10/10:

2006 World Wide Paint Horse Congress at the Kansas Coliseum

Wednesday, 10/11:

Fire Prevention Week
safekids.org

Thursday, 10/12:

Fall Parade of Homes

Friday, 10/13:

Maize Fall Festival
October 13 (6 p.m. - 9 p.m.) October 14 (9 a.m. – 9 p.m.)
Maize Municipal Park
Central & Khedive in Maize

Kansas Living with Barbara Baan

Winterizing Fescue Lawn:

Fall is the best time to fertilize your fescue lawn. We recommend applying Fertilome Winterizer in September, October and November waiting at least 30 days between applications. In the fall, Grass uses fertilizer to develop a stronger root system and store energy for the following year. A lawn properly fed in the fall will be healthier and better looking the entire year and require less fertilization in the spring.

Fescue Grass Seed Preparation:

It’s time to start planting fescue grass seed and there are several things to consider before you start.

• Be sure to invest in good quality seed when planting. Cheaper grass seed generally contains high quantities of weed and other crop seed. These can be weeds that are only controlled by killing the new grass along with the weeds. We recommend Gard’n-Wise Premium fescue blend.
• Prepare the soil properly by tilling or use as verticutter if overseeding. Good seed to soil contact is critical for good germination.
• Any time you plant new grass use a Fertilome New Lawn Starter fertilizer to get the seed off to a good start.
• Do not use crabgrass preventer or any other weed killers at the time of planting unless it is labeled for uses with seeding.
• New seed must be kept moist after it is planted. This may mean water 2-3 times a day for short periods.
• 30 days after the new grass comes up apply Fertilome Winterizer to give the new grass an additional boost.
  

Recipes

Apple Crumb Pie

One 9" unbaked pie shell
5-7 Granny Smith spples
1/2 cup sugar substitute (or regular sugar)
3/4 teaspoon ground cinnamon
3/4 cup unbleached flour
6 tablespoons butter

Set oven temp to 400 degrees
Pare apples; core and slice. Mix 1/2 cup sugar and cinnamon and sprinkle over apples - mix together. Spread in unbaked pie shell.
Mix 1/2 cup sugar with flour; cut butter until crumbly. Sprinkle over apples.
Bake 33-40 minutes or until done.
Serve with whipped cream or ice cream.

Red Raspberry/Blackberry Pie

3 cups ripe red raspberries
3 cups ripe blackberries
1 cup sugar substitute (or regular sugar)
1/4 cup cornstarch
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon quick cooking tapioca
1 egg white, lightly beaten
1 tablespoon course sugar
One 9" unbaked pie shell
Pastry top

Preheat oven to 400 degrees and place a baking sheet in the lower third of the oven.
Toss together berries, sugar, cornstarch, butter, lemon juice, water and tapioca. Let stand 20 minutes, tossing occasionally.
Stir berry mixture, then spoon evenly into shell. Cover the berry mixture with pastry top and crimp edge. Brush top and edge with egg white and sprinkle all over with remaining sugar.
Bake on the hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes.
(Check pie after 45 minutes: if edge of crust is browning too quickly, cover edge with foil or a piecrust shield and continue baking.)
Cool completely and enjoy!