Marilyn J. Bomer, 80, of Rudolph, Ohio and most recently Wood Haven Health Care in Bowling Green, Ohio passed away Tuesday, November 14, 2017 surrounded by her loving family.
Marilyn was born in rural Cygnet, Ohio to the late Howard and Wilma (Washington) Laney. She married Lyle Bomer on September 10, 1955 at the Mount Herman United Methodist Church and he survives her. Along with her husband Marilyn is survived by her children: Brent (Kathy) Bomer of Grand Rapids, Ohio; Brian (Ruth) Bomer of Napoleon, Ohio; & Lori (Bill) Bomer of Bowling Green, Ohio; 5 grandchildren; and 5 great-grandchildren. Along with her parents, Marilyn was preceded in death by a brother: Howard Laney.
Marilyn was a 1954 graduate of North Baltimore High School. She went on to work as a Lunchroom Manager for Liberty and Crim Elementary Schools until her retirement in 1995. Marilyn was an avid reader and loved to travel to the state of Oregon, where her brother lived. Later in life, she enjoyed making her way to the various casinos where she would play the slots. Most of all, Marilyn loved being a Mom, Grandma, and Great-Grandma. She will be dearly missed.
Visitation for Marilyn will be held on Thursday, November 16, 2017 from 4:00- 8:00PM in the Deck-Hanneman Funeral Home and Crematory & , 1460 W. Wooster St., Bowling Green, Ohio 43402 tele: 419-352-2171. Additional visitation for Marilyn will be held on Friday November 17, 2017 from 10:00AM to the time of her Funeral Services at 11:00AM Internment will follow in the Wingston Cemetery, Rudolph, OH.
Memorial Contributions in Marilyn’s honor may be gifted to either the Wood County Meals on Wheels or Heartland Hospice.
Hanneman Family Funeral Homes is honored to serve Marilyn’s family and encourage those to share a fond memory or condolence by visiting www.hannemanfh.com
Sides, drinks and leftovers perfect for sharing with friends………..
(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.
“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”
These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.
Find more recipes to share with friends this season at McCormick.com.
In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
Bake 15 minutes, or until golden brown.
In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.
Held at St. Luke’s Lutheran. A free-will offering will be gathered for the work of NBACM (North Baltimore Area Cooperative Ministry), which includes the “Community Food Pantry.”
The annual Community Thanksgiving Worship Service for North Baltimore and surrounding communities will be held Sunday, November 19 at 7:00 p.m. The host church this year is St. Luke’s Lutheran Church, 215 North Second Street, North Baltimore.
A free-will offering will be gathered for the work of NBACM (North Baltimore Area Cooperative Ministry), which includes the “Community Food Pantry.” A fellowship time with pie will follow worship.
(Family Features) Delighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course.
A savory appetizer is set off beautifully by fresh, sweet grapes in this Grape and Goat Cheese Crostini. Festive, bright and refreshing, grapes are a versatile ingredient that take dishes to the next level, making them ideal for special occasions.
Not only are grapes a smart choice to keep on hand for healthy snacking and everyday eating, the vibrant colors and flavors bring extra life to a basic protein. For a unique twist on a main dish, try dressing up chicken with an elegant addition like fresh grapes, as in these Seared Chicken Breasts with Grapes and Artichokes.
The secret to a winning dessert is presentation, and the vibrant colors of red, green or black grapes lend just the right look to these tasty Mini Pavlovas with Lemon Cream and Grapes. What’s more, the juicy sweetness offsets the tartness of the lemon for an explosion of flavor perfection.
A Fresh Approach to Décor
Not only do fresh grapes’ lively flavors make for exceptional dishes, their vibrant colors can also enhance your table in other ways. Lend natural beauty to your decor while providing your loved ones with a healthy snack option with these creative ideas:
Arrange grapes in bowls, on platters or draped from a cake plate for attractive and edible centerpieces.
Dress snacking grapes up for the occasion by dipping clusters in liquid gelatin. Roll them in sugar, spices and finely chopped nuts to make a “frosted” finger food with a hint of crunch.
Colorful grapes lend a pretty pop when used as a garnish to decorate serving plates.
2 cups quartered green, black or red California grapes (or a mixture)
2 teaspoons lemon juice
2 teaspoons honey
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
16 baguette slices, thinly cut on diagonal
8 ounces fresh goat cheese
In medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette with goat cheese and top with grape mixture.
Nutritional information per serving: 200 calories; 9 g protein; 23 g carbohydrates; 8 g fat (36 percent calories from fat); 4.5 g saturated fat (20 percent calories from saturated fat); 15 mg cholesterol; 340 mg sodium; 1 g fiber.
Mini Pavlovas with Lemon Cream and Grapes
4 large egg whites
pinch of salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla
2/3 cup heavy whipping cream
1/3 cup lemon curd
1 1/2 cups halved California grapes
chopped smoked or tamari almonds (optional)
Heat oven to 350° F. Line baking sheet with parchment paper. With electric mixer on medium speed, in large bowl, beat egg whites and salt until firm peaks form. On low speed, add sugar 1 tablespoon at a time until meringue forms stiff peaks. Whisk in cornstarch and vanilla.
Divide meringue into six 4-inch circles on baking sheet. With large spoon, make indentations in middle of each. Place baking sheet in oven and lower temperature to 300° F. Bake 30 minutes then turn off oven and leave baking sheet inside another 30 minutes. To serve, whip cream to soft peaks and stir in lemon curd. Dollop onto meringues and top with grapes. Garnish with almonds, if desired.
Nutritional information per serving: 350 calories; 4 g protein; 58 g carbohydrates; 12 g fat (31 percent calories from fat); 8 g saturated fat (20 percent calories from saturated fat); 55 mg cholesterol; 90 mg sodium.
1 1/2 cups quartered artichoke hearts, frozen, canned or jarred
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons butter
3/4 cup green California grapes
3/4 cup red California grapes
2 tablespoons chopped flat-leaf parsley
Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
Stir in fresh parsley and serve.
Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.