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COMMUNITY
NOV. 3, 2023 • 7C
Spicy Pineapple & Shrimp Kebabs BY CHEF JEFF WOODWARD Time: 60 minutes Yield: 6 Kebabs Ingredients: • ½ C Coconut Milk • 1 T Frank’s Red Hot Sauce • 1 Jalapeño Pepper, seeded and minced • 3 Cloves Garlic, minced • 1 T Soy Sauce • 1 tsp Worcestershire Sauce • ¼ C Lemon Juice, freshly squeezed
• ¼ C Lime Juice, freshly squeezed • 1 lb Shrimp, large (roughly 20 shrimp), peeled, deveined (tails on) • ¾ lb Pineapple Chunks, cut into 1 inch chunks (about 1 pineapple) • Canola Oil, for grilling • 6 Skewers Instructions: • Mix coconut milk, hot sauce, jalapeño pepper, garlic, soy sauce, Worcestershire sauce,
lemon, and lime juice in a small bowl to create a marinade. • Prepare the shrimp by removing the outer shell, deveining, and rinsing. Drain and pat dry. • Place the shrimp in a bowl, and pour the marinade over the shrimp. Toss lightly, cover, and refrigerate for 30 minutes. • Soak wooden skewers in water for 30 minutes. If
using metal skewers, no soaking is needed. • Skewer the marinated shrimp, alternating with the pineapple chunks. • Prepare the grill to a medium-high temperature. Make sure that the grilling grate is clean and well-oiled. Grill for 2-3 minutes on each side, or until the shrimp is just cooked and turns opaque. • Add remaining marinade
to a sauce pan and reduce until it forms a syrup consistency. • Brush finished kabobs with reduced marinade before serving. GO ROGUE by garnishing with fresh cilantro, slices of green onion, and/ or limes. If you’d like Chef Jeff to make this delicious recipe or any other meal for you, contact him at www. TheRogueChefBranson.com.
Roasted Pumpkin Dip BY KERRY DAWN GREEN A perfect Thanksgiving appetizer! Ingredients: • 1 medium sugar pumpkin • 1 tsp. vegetable oil • 2 tsp. salt • Pepper • 1/4 cup extra virgin olive
oil • 1 tsp. fresh thyme leaves, minced • 1/4 tsp. fresh ground nutmeg • 1/4 cup grated parmesan cheese • 1 Tbsp. lemon juice • 1 Tbsp. sour cream
Instructions: 1. Cut pumpkin in half and remove seeds. 2. Brush with olive oil and sprinkle with salt. 3. Bake on cookie sheet at 425° for 25 minutes. 4. Let cool. 5. Scrape the insides of the
pumpkin into a food processor, add the remaining ingredients and blend until smooth. 6. Serve with cinnamon graham crackers, seeded toast, or your favorite pretzel.
Annual Rotary event raises needed money for local organizations BY K.D. MICHAELS, Staff Writer A popular annual event raised much needed funds for several area nonprofits. The much-anticipated Flavor of the Ozarks event, hosted by the Branson Hollister Rotary Club, was held last week at AmericInn by Wynd-
ham. The annual social event was well attended and brought together several area eateries, offering samplings of their unique cuisine and refreshing beverages. Area residents and visitors enjoyed taste-testing offerings from Crazy Craig’s Treehouse,
Cheeky Monkey Bar, Pizza by the Slice, Golden Corral, Missouri Ridge Distillery, Magnolia Bistro and Italian Ice, Cantina Laredo, Uptown Hog, Pop A Dogs, Fritz’s Adventure, Dairy Queen, Sweet Shack, Heroes Tastes and Taps, Turkey Creek Brewery, McFar-
lain’s Family Restaurant, Florentina’s, Branson Cafe, Linwedel Winery and Macadoodle’s Funds raised from the longstanding Branson-Hollister Rotary event will benefit the Brook Wellness Center, Hollister Schools Foundation, Junior Auxiliary
of Taney County, Taneyhils Library and Gift of Hope, as well as help fund various Rotary Club programs throughout the year. Representatives from the nonprofits were on hand for the event, helping to set up and serve those in attendance.
• AMISH ROOTS
be baptized into the community, because you’re not baptized until you’re through Rumspringa,” explained Whetstone. “A lot of them don’t stay a year. They come back and tell the bishop what they have done and ask forgiveness, and then they are baptized. But me, I got out there and I went nuts. I was 16 and I was Amish gone wild!” Whetstone left her rural home and stayed with her aunt in the town of Middlebury. “She was Amish but she lived more in the English community,” said Whetstone. “I stayed with her so she could get me accustomed to the English way.” Whetstone said that one
thing that enticed her to stay in the English community was knowing that she could go back to school and get a higher education. She received her GED and an Associate’s Degree in Criminology. She would later return to college to study Greek Mythology and other cultures, graduating with a bachelor’s degree. Although she had left the Amish community, Whetstone continued to wear her traditional Amish clothing throughout college. Whetstone has led a very full life since leaving the Amish community. “I went to Colorado and met my husband. In 23 years of marriage we have done much missionary work, just
as the Amish do,” Whetstone noted. “We did volunteer work for Coalition for the Homeless. I ran the pantry and the welcome center. I was a barber for a lot of the men and worked in the clothing department. I cooked for a lot of people. Then, we did church in the city. I was put in the kitchen. I learned to cook just about anything.” When a young person chooses to leave the Amish community, he or she is shunned and is separated from their community. For Whetstone that shunning was lifted in 2013 when she was diagnosed with cancer. “The ban was lifted, so I could see my family,” said Whetstone. “I’ve been in re-
mission now for four years.” With the shunning lifted, Whetstone was able to do inhome care for her parents in their later years, and care for family members during the Covid pandemic as well. Whetstone and her husband moved to Branson in 2016, and here Whetstone has continued caring for the community—just as she cared for her family and members of her Amish community. “I do a lot of things here for the fire department and police department ev-
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“The men and boys are seated first because they are the head of the family. Then, after they are done, the women and girls can sit down and eat. It’s the way the hierarchy goes. Women don’t have a whole lot to say. But, when they do, the men listen. They only taught the Old Testament and did everything by the book. The Ten Commandments— they lived by them!” A rite of passage in the lives of Amish teens is Rumspringa. It’s a time when teenagers are allowed greater personal freedom. It’s a year in the lives of teenagers where they can experience a different culture. “During Rumspringa, they usually go out at 15 to 16, depending on how much they have matured, and live among the English. This is their time when they go out and see if they want to live among the English, or
Participants in Flavor of the Ozarks (Photo by Beth Schulz) ery year at Christmas and Thanksgiving,” said Whetstone. “When Covid hit, there were people who couldn’t get out and go grocery shopping, so I cooked for a lot of people where we lived. I do some volunteer work around town. I’ll go to CAM and help out or I’ll go to the Salvation Army and help them. It was something I was taught to do my whole life. It doesn’t matter if they are Amish or not. If they need help, we’ll help them. SEE AMISH ROOTS, PAGE 8C
