Holiday Cookbook by Beth Kern

$ 00

2012

WADENA

PIONEER JOURNAL 314 S. Jefferson St., Wadena, MN 56482

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Supplement to Wadena Pioneer Journal

Welcome to the pages of the 34th annual Christmas Traditions cookbook. Like last year’s edition, the 2012 version includes the best recipes that area residents have to offer. We hope you enjoy this year’s book, and remember to visit the merchants that made it possible. Extra copies are available at the Pioneer Journal office for $1. Happy holidays!

November 24, 2012

Index Cookbook winner............... 3 Hors d’oeuvres................... 3 Breads................................ 5 Main Dishes/Soups............ 7 Salads............................... 11

Volume 135, No. 42 Published as a supplement to the November 24, 2012 edition of the Wadena Pioneer Journal. Box 31, Wadena, MN 56482 (218) 6312561

Vegetables........................ 13 Desserts/Candies.............. 14 Beverages......................... 18

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November 24, 2012

Supplement to Wadena Pioneer Journal

Page 3

Leaderbrand wins cookbook contest

Cookbook Winner Zesty Monkey Bread

1 can (16 ounces) refrigerated biscuits 2 tablespoons butter, melted 1 ½ cups cheddar cheese, shredded ½ to ¾ cup sliced jalapenos 1 teaspoon parsley flakes ½ cup mozzarella cheese, shredded Cut each biscuit into quarters. Dip biscuit pieces in butter and place in a single layer at the bottom of a 9x5 loaf pan that has been coated with nonstick spray. Top biscuits with a ½ cup cheddar, ¼ cup jalapenos and a ¹/3 teaspoon of parsley. Repeat to make three layers. On top of third layer, sprinkle remaining peppers, parsley, cheddar and mozzarella cheese. Bake 40-50 minutes at 350 degrees or until golden brown. Let stand 5 minutes after removed from oven. Turn bread out onto a serving plate. Remove pan and serve warm. May use diced green chilies if you don’t like the heat from the jalapenos. Tam Leaderbrand, New York Mills

Hors d’oeuvers Category Winner Jalapeno Chicken Pinwheels

4 ounces cream cheese, softened ¾ cup cooked chicken, shredded 2 tablespoons jalapenos, finely chopped 2 tablespoons green onion, finely chopped ½ cup pepper jack cheese, shredded 1 can (8 ounces) crescent roll dough In bowl, mix all ingredients, except crescent roll dough, until well-blended. Unroll dough and press together to form 2 rectangles. On one rectangle, spread ½ of cream cheese mixture to within ½ inch of edges. Starting with the longest side, roll up and press the seam to seal. Cut roll into 16 slices. Place on an ungreased cookie sheet. Repeat with second rectangle and filling. Bake 14-16 minutes or until light golden brown. Serve while hot. Tam Leaderbrand, New York Mills

Tam Leaderbrand remembers cooking and baking from the time she was little girl with her Grandma Kath. “I grew up standing next to her at the kitchen counter,” Leaderbrand recalls. “She lived only a block away from us in Perham.” Leaderbrand’s Zesty Monkey Bread is this year’s Wadena Pioneer Journal Holiday Cookbook recipe contest winner. Leaderbrand saw the recipe for her Tam Leaderbrand monkey bread in a craft magazine a few years ago. She has made for her husband, Jay, and their two sons, Nathan, 15, and Justin, 11. “I changed it a little bit to suit our tastes,” Leaderbrand said. Leaderbrand calls baking and cooking “a passion” with her and enjoys trying new recipes for weekend get-togethers with friends. Leaderbrand has made the popular cinnamon monkey bread along with many others who bake, but she prefers her Zesty Monkey Bread. “This is something a little more fun,” said Leaderbrand. Leaderbrand is a receptionist at Mason Brothers in Wadena. The Leaderbrands live near New York Mills.

Chili Cheese Bake

2 packages cream cheese, softened 2 cans chili with no beans 1 pound ground beef, browned 1 bag Tostitos Extra Thin Chips, coarsely crushed 1 bag shredded cheddar cheese Serve with: 1 jar salsa 1 bag Tostitos, uncrushed Preheat oven to 350 degrees. Spread cream cheese evenly in a lightly greased 9x13 baking pan. Layer chili, browned ground beef, half the shredded cheese, crushed Tostitos and the remainder of the shredded cheese. Bake uncovered for 15-20 minutes or until cheese melts. Serve with additional Tostitos chips and salsa on the side. Robin Samuelson, Parkers Prairie

Even Santa needs a LA-Z-BOY

1 package (8 ounces) cream cheese ¾ cup brown sugar ¼ cup powdered sugar 1 tablespoon vanilla 1 ½ tablespoon milk Mix. Serve with your favorite fruits.

Store HourS

Judy Tiede, Wadena

Mon-Fri 8:30-5:00 Sat 8:30-2:00 evenings by Appointment

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Fruit Dip

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Supplement to Wadena Pioneer Journal

Sauerkraut Balls

1 medium onion, minced 2 tablespoons butter or margarine 1 cup ground or finely minced cooked ham 1 cup finely minced corned beef ¼ teaspoon garlic salt 1 tablespoon prepared mustard 3 tablespoons minced parsley 1 /8 teaspoon pepper 2 cups sauerkraut, drained and finely chopped ½ cup all-purpose flour (plus additional 1/3 cup) ½ cup beef stock 2 eggs, well-beaten ½ cup (about) fine dry bread crumbs Sauté onion in butter until tender. Add ham and corned beef and cook, stirring often, for five minutes. Add garlic salt, mustard, parsley, pepper, sauerkraut, ½ cup flour and beef stock. Mix well. Cook for 10 minutes, stirring often. Spread out on a platter to cool. Shape into 1-inch balls. Refrigerate for one hour. Roll sauerkraut balls in remaining flour, dip into beaten eggs, and roll in bread crumbs. Fry in deep hot fat (370 degrees on a frying thermometer) until golden brown. Drain on absorbent paper. Serve as appetizers with toothpicks. Makes about five dozen. Kaye Venzke, Wadena

Pretzel Dip

1 package softened cream cheese 1 jar of sliced green olives (you will use ½ jar or more) Pretzels Put cream cheese in a mixing bowl and scoop in sliced olives. Add a little juice too for flavor. You can either stir together or use a mixer. Depending on how much you like olives you can use ½ a jar or you can use the whole jar! Use as a pretzel dip. Mac Schluttner, Verndale

Egg Salad-Stuffed Tomatoes

4 large tomatoes 6 hard-cooked eggs Salad dressing 1 can (3 ounces) deviled ham Salt and pepper Lettuce Capers Cut a slice from stem end of each unpeeled tomato. Scoop out pulp. Turn tomatoes upside down to drain. Chop eggs, add tomato pulp and moisten with salad dressing. Add deviled ham, and salt and pepper to taste. Fill tomato shells with mixture. Serve on lettuce, with a garnish of capers. Makes four servings. Kaye Venzke, Wadena

Bruschetta

1 large loaf crusty Italian bread peeled garlic cloves Extra Virgin olive oil 2 ripe tomatoes, chopped fresh basil, chopped Salt and pepper Cut bread in ½ inch slices. Toast. Mix tomatoes and basil together. Rub toasted bread with garlic, drizzle or brush on 1 tablespoon olive oil and top with tomatoes. Sprinkle with salt and pepper. Serve immediately. Brian Schmidt, Wadena

November 24, 2012

Avocado Spread

2 medium avocados ¼ teaspoon salt 2 strips bacon, cooked and finely crumbled 6 teaspoons lemon juice ¼ teaspoon pepper Peel avocado and mash with lemon juice. Add salt, pepper and crumbled bacon. Mix well and spread on crackers or use as a vegetable dip. Edna Perius, Wadena

Stuffed Green Pepper Dip

1 large green pepper 1 package of softened cream cheese ¼ cup of bacon bits (the real bacon bits) ¼ cup chopped green onion ¼ cup shredded cheese Tortilla chips Preheat oven to 350 degrees. Cut the top off the green pepper and hollow out. In a bowl stir together cream cheese, bacon bits, green onion and cheese. Scoop into green pepper. Put on baking sheet and put into oven. Cook for 10-15 minutes or until middle is hot. Remove from oven and cut up stuffed green pepper. Makes a great dip for chips! Genna Gallaher, Welda, KS & Nikki Jahnke, Verndale

Holiday Pinwheels

1 package (8 ounces) cream cheese, softened ¼ cup chopped pimento stuffed green olives 2 tablespoons horseradish mustard 6 (6-7 inch) tortillas (Spinach tortillas are festive for holiday parties) Deli beef bunch of green onions Mix together cream cheese, green olives and horseradish mustard. Spread mixture on tortillas. Add a layer of deli beef onto cream cheese tortillas. Place a whole green onion on edge of tortilla and roll up. Chill, slice, serve. Kathleen Dahl, Hewitt

Bake the bacon

Place bacon on a cookie sheet lined with aluminum foil and bake at 350 degrees for 15-20 minutes, depending on how crispy you prefer. Drain well on paper towels. Wait for grease to cool and discard foil.

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November 24, 2012

Supplement to Wadena Pioneer Journal

Bread Category Winner Zesty Monkey Bread

Buns

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Key Lime Bread

²/3 cup butter 2 cups sugar 4 eggs 3 tablespoons key lime juice Zest of three limes 1 teaspoon vanilla 3 cups flour 2 ½ teaspoon baking powder 1 teaspoon salt 1 cup milk 1 cup chopped walnuts Glaze 3 tablespoons lime juice ²/3 cup sugar Grease two loaf pans. Preheat oven to 350 degrees. Cream butter with sugar, add eggs, blend thoroughly, pour in lime juice, zest and vanilla. Add dry ingredients, add milk, mix until smooth. Add walnuts. Divide batter into two loaf pans. Bake 50-60 minutes until loaves are firm and brown. Mix sugar and lime juice together. Spoon over baked loaves. Kathleen Dahl, Hewitt

Make your own self-rising flour

4 cups flour, 2 tablespoons salt and 2 tablespoons baking powder. Mix well and store in tightly covered container.

1 package dry yeast 3 cups warm water 1 stick margarine 1 tablespoon salt 1 cup sugar 2 eggs, beaten 8 cups or more flour Start at 5 p.m. Dissolve yeast in warm water, add margarine, salt, sugar and eggs and flour. Mix. Cover with a towel. Punch down and knead every hour until 9 or 10 p.m. Make into buns. Cover with a towel and plastic. Bake in the morning 10-15 minutes at 325 degrees. Judy Tiede, Wadena

Best Ever Banana Bread

2 eggs 2 ripe bananas, mashed ½ cup vegetable oil ¼ cup milk 1 teaspoon vanilla 1 ¾ cups flour 1 ½ cups sugar 1 teaspoon soda ½ teaspoon salt 1 cup chopped nuts Combine eggs, bananas, oil, milk and vanilla. Add flour, sugar, baking soda and salt, stir just until blended. Fold in nuts. Pour in greased bread pan. Bake at 325 degrees for one hour or until bread tests done. Cool on wire rack. Mrs. Sadie Gingerich, Wadena

To make bread crumbs

Toast the heels of bread and put in a blender or food processor.

A joyous Holiday Season from the Wadena Housing Authority 222 2nd St. SE, Wadena, MN 56482

218-631-7723 EQUAL HOUSING

OPPORTUNITY

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Supplement to Wadena Pioneer Journal

Banana Bread

½ cup butter 1 cup sugar 2 eggs 4 tablespoons milk 1 teaspoon baking soda 1 tablespoon vinegar 3-4 bananas 1 teaspoon vanilla ½ teaspoon salt 2 cups flour 1 cup nuts Mix together butter, sugar and eggs. Add soda and vinegar with milk. Combine. Add bananas, vanilla, salt and flour. to batter Fold in nuts. Pour into a greased and floured loaf pan. Bake at 350 degrees for 70 minutes. Marilyn Jessen, Wadena

Cherry Bread

½ cup shortening ½ cup sugar 3 eggs (beaten) ½ cup maraschino cherries ½ cup chopped nuts ¼ cup cherry juice ½ cup milk 1 teaspoon vanilla 2 ¼ cup flour 2 teaspoon baking powder 1 teaspoon Salt Cream together shortening and sugar. Add beaten eggs. Add maraschino cherries, chopped nuts. Combine together cherry juice, milk and vanilla and add to mixture. Combine flour, baking powder and salt. Mix ingredients. Pour into a greased loaf pan and bake at 350 degrees for one hour. Terri Martin, Staples

Cheddar Batter Bread

2 cups flour 2 tablespoons sugar 1 package (1/4 ounce) active dry yeast ¼ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon pepper 1 cup milk 2 tablespoons soft butter (or margarine) 1 egg ½ cup cornmeal ¾ cup shredded cheddar cheese In mixing bowl combine 1 ½ cup flour, sugar, yeast, onion powder, salt and pepper. In sauce pan heat milk, butter to luke warm. Add to dry ingredients and beat until moistened. Add egg. Beat on low 30 seconds then high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese, batter will be thick. DO NOT KNEAD. Cover and let rise in warm place until doubled. This will take about 25 minutes. Stir dough down. Grease 8x4x2 inch loaf pan and sprinkle with cornmeal. Put batter into prepared pan. Cover and let rise in warm place until it doubles. This will take about 30 minutes. Bake at 350 degrees for 35-40 minutes until golden brown. Cool in pan for 10 minutes. Makes one loaf. Store in refrigerator. Edna Perius, Wadena

November 24, 2012

Caramel Rolls

2 loaves frozen bread dough 1 cup brown sugar 1 cup butter 1 teaspoon vanilla 1 teaspoon cinnamon 1 package vanilla pudding mix Thaw dough in fridge overnight. Cut in 1inch strips and in half again. Butter bottom of 9x13 pan. Drop in bread pieces. Melt brown sugar, butter, vanilla, cinnamon and vanilla pudding over medium heat. Drizzle over bread. Let rise. Bake at 350 degrees for 30 minutes. Robin Samuelson, Parkers Prairie

Lemon Poppy Seed Bread

2 cups sugar 1 cup vegetable oil 3 eggs 1 ½ teaspoons vanilla 1 teaspoon lemon extract 2 tablespoons poppy seeds 3 cups flour 1 ½ teaspoons baking powder 1 ½ teaspoons salt 1 ½ cups milk Icing: 2 tablespoons lemon juice ¾ cup powdered sugar Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine sugar, oil, eggs, vanilla and lemon extract in a large bowl. Mix well. Stir in poppy seeds. Sift together flour, baking powder and salt. To the sugar mixture, add flour mixture alternately with milk. Mixing well after each addition. Divide batter evenly between prepared pans. Bake loaves for 45 minutes. Cool in pan for 10 minutes. For icing, blend lemon juice and powdered sugar in a small bowl. Drizzle over warm loaves. Mary Springer, Wadena

Beer Bread

2 ½ cups selfrising flour ½ cup allpurpose flour ¼ cup brown sugar 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon onion powder ¾ teaspoon Italian seasoning 1 (12 fluid ounce) can beer ¼ cup butter or margarine, melted Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter. Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Nikki Jahnke, Verndale

Bread baking tip

Put a small dish of water in the oven when baking bread, this will keep the crust from getting hard or too brown.

November 24, 2012

Supplement to Wadena Pioneer Journal

Main dish & soup Category Winner Chicken-Stuffed Shells

1 package large pasta shells StoveTop Stuffing, chicken flavor, prepared Chicken breasts Mayonnaise 1 medium can cream of chicken soup 1 soup can water Boil large macaroni shells for 10 minutes. Drain, set aside. Make StoveTop Stuffing (chicken flavor) according to directions, set aside. Cut up a cooked chicken breast into bitesized pieces. Mix together stuffing and chicken. Add enough mayonnaise to moisten, and it sticks together. Stuff large macaroni shells with chicken mixture and arrange in 9x13 cake pan. Pour one can cream of chicken soup (diluted with water) over shells. I used a medium size can of soup. Bake at 350 degrees until mixture bubbles (about 30 minutes) When serving, scoop some of soup off bottom of pan and drizzle over the stuffing. Keeps it moist. Serves a large group. Sandy Truax, Deer Creek

Chicken Hotdish

3 cups cooked chicken or turkey 2 cans chicken and rice soup 2 cans mushroom soup 1 cup chopped celery 2 small cans mushrooms 8 ounce package chow mein noodles Combine ingredients. Bake one hour at 350 degrees Judy Tiede, Wadena

Wild Rice Soup

¾ cup wild rice uncooked 7-10 slices bacon (crispy) and crumbled or cooked chicken 1 can mushrooms, undrained 1 can cream of mushroom soup 1 cup of half and half or milk 4 cups water 4 chicken bouillon cubes Celery to taste 2 tablespoons butter Put ingredients in crockpot and cook on high for four hours Judy Tiede, Wadena

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Roast

3 ½ to 4 pounds bottom round roast Oil Salt and pepper 1 cup beef broth 1 cup apple cider Oil pan, brown roast on all sides Add salt and pepper as to taste. Add beef broth and apple cider. Bring to boil, tightly cover. Simmer 3 hours. Liquid makes good gravy and good with squash. Patricia Peterson, Wadena

Yorkshire Burgers

1 ½ pounds ground beef 1 package onion soup mix 2 tablespoons parsley ¼ teaspoon poultry seasoning ¼ cup chili sauce 1 egg 1 teaspoon water Combine ground beef, soup mix, parsley, poultry seasoning, chili sauce, egg and water. Form into 24 balls. Place in greased 9x13 pan. Sauce: 4 eggs 1 ½ cup milk 3 tablespoon oil (or melted butter) 1 ½ cups flour 1 ½ teaspoons baking powder 1 teaspoon salt Beat eggs until foamy. Add milk and oil (or butter). Add dry ingredients all at once. Beat with mixer until well-blended. Pour over meatballs. Bake at 350 degrees for one hour. Cut into squares and serve. Marilyn Risnes, Clarissa

Quickie Barbequed Chicken

4 boneless, skinless chicken breast halves ¾ cup chicken broth 1 cup barbeque sauce 1 medium-sized onion, sliced Salt and pepper to taste Place all ingredients in slow cooker. Stir gently. Cook on high for 3 hours or on low for 6-7 hours, or until chicken is tender but not dry. Val Harrison, Wadena

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Quicker baked potato

Put baking potatoes in boiling water for 10-15 minutes. Pierce skin with a fork and then bake in a pre-heated oven.

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Page 8

Supplement to Wadena Pioneer Journal

Chow Mein Hotdish

1 ½ pounds hamburger 1 onion, chopped 1 cup celery, chopped 1 can mushrooms 1 large can mixed vegetables 2 cans mushroom soup 1 can chicken rice soup 4 tablespoons soy sauce 2 cups chow mein noodles Brown hamburger, onion and celery. Put in casserole dish, add remaining ingredients, except add only 1 cup chow mein noodles, and stir. Top with 1 cup chow mein noodles before baking. Bake one hour at 350 degrees. Karen Rach, Wadena

Take-A-Holiday Ham

1 tablespoon flour One Reynold’s oven cooking bag (19x25 ½) 12-16 pound fully cooked ham, bone-in Whole cloves. Preheat oven to 325 degrees. Shake flour in Reynold’s oven cooking bag. Place bag in roasting pan that is at least 2 inches deep. Remove skin and trim all but a thin layer of fat from ham. Lightly score surface of ham. Stud with cloves. Place ham in cooking bag, close bag with nylon tie. Make 6, ½ slits in top of bag. Insert meat thermometer through one of the slits. Bake to 140 degrees or 2 ½ to 3 ¼ hours. Makes 16-22 servings. Terri Martin, Staples

Barbecue Jack Chicken

4 boneless, skinless chicken breast halves 4 slices pepper jack cheese 1 cup barbecue sauce Carefully cut a pocket in each chicken breast half. Fill with cheese and secure with metal or soaked wooden skewers. Grill chicken over medium heat or broil 4 inches from heat for 6-8 minutes on each side, or until juices run clear, basting frequently with barbecue sauce. Makes four servings. Robin Samuelson, Parkers Prairie

Broccoli Cheese Soup

¹/3 cup chopped onion 3 cups broccoli florets ½ cup butter ½ cup flour ¼ teaspoon salt ½ teaspoon mustard ¹/8 teaspoon pepper 2 cups milk 1 (10 ¾ ounce) can vegetable broth 1 cup Velveeta cheese, cubed Combine broccoli and onion, cook and drain. In a medium pan, melt butter. Stir in flour, salt, mustard and pepper. Add milk gradually. Cook until thick, stirring constantly. Add broccoli, onion, broth and cheese. Heat until cheese is melted. Do not boil. Tam Leaderbrand, New York Mills

No more tears

Place onions in the freezer briefly before cutting to avoid tears.

November 24, 2012

German Fish with Sauerkraut

1 pound fresh or frozen halibut, or flounder fillets 1 cup cooked sliced mushrooms About 3 ½ cups (one 1-pound, 11-ounce can) sauerkraut, drained ½ cup minced cooked carrot 1 (10 ½ ounces) can condensed cream-of-potato soup ¾ can milk ¼ teaspoon instant minced onion ¹/8 teaspoon dillseed 1 cup chopped cooked ham Salt and pepper to taste Grated parmesan cheese 1 tablespoon minced parsley Cut fillets into 2-inch-wide strips. Combine mushrooms and sauerkraut and spread evenly in shallow 1 ½ to 2quart baking dish. Sprinkle with carrot. Arrange fillet pieces on top. Combine potato soup, milk, onion, dillseed, ham and salt and pepper in saucepan. Cook for 1 minute. Pour over fish. Sprinkle generously with parmesan and minced parsley. Bake, covered in preheated moderate oven (350 degrees) for about 35 minutes. Makes six servings. Kaye Venzke, Wadena

Beef Sandwich

5 pounds boneless beef roast 1 package onion soup mix 1 can beef broth Bake in a slow oven at 250-300 degrees for several hours or overnight, until meat falls apart. Serve warm on buns. Marian Derby, Wadena

Rib Roast of Beef

Wipe a three-rib roast of beef with a damp cloth Place fat side up in open roasting pan A rack is not necessary because the bones form a rack Season with salt and pepper Roast in pre-heated slow oven (325 degrees) for 12-14 minutes per pound for very rare, 15-18 minutes per pound for medium rare, and 20-22 minutes per pound for well done, or until a meat thermometer inserted into the center of the ribeye registers the desired degree of internal temperature. Allow roast to stand for 30 minutes after removing from oven Kaye Venzke, Wadena

Slow Cooker Sweet ‘n’ Sour Pork

2 pounds cubed pork 1 (8 ounce) can pineapple tidbits, undrained 12 red and green bell peppers, chopped 3 tablespoons brown sugar ½ teaspoon ground Ginger ¼ cup vinegar 3 tablespoons soy sauce 2 tablespoons cornstarch 3 tablespoons of water In slow cooker, add all ingredients except cornstarch and water. Mix well. Cover and cook on low for seven hours. About ten minutes before serving, combine water with cornstarch, stir into pork. Cover and cook 5-10 minutes. Serve over rice. Kathleen Dahl, Hewitt

November 24, 2012

Supplement to Wadena Pioneer Journal

Pizza Dumplings

1 pound hamburger 1 quart pizza sauce Dumplings: 1 cup flour ½ teaspoon salt 1 ½ teaspoon baking powder ½ teaspoon basil 1 tablespoon butter ²/3 cups milk Shredded cheese Fry 1 pound hamburger in skillet until done. Add 1 quart of pizza sauce and bring to a boil. Meanwhile, mix dumplings made of flour, salt, baking powder, basil, butter and milk. Drop by tablespoons into bubbling sauce mixture. Cover tightly and simmer for 12-15 minutes. Do not remove lid in that time. When done, top with shredded cheese of your choice. Cover five minutes, or until cheese is melted. Serve. Mrs. Sadie Gingerich, Wadena

Sweet and Sour Meatballs

²/3 cup fine dry bread crumbs 2 teaspoons salt ¼ teaspoon pepper 1 tablespoon instant minced onion Water 3 pounds beef chuck, ground Three eggs, slightly beaten Vegetable oil 2 cans (8 ¾ ounces each) beef gravy ¹/3 cup vinegar ¹/3 cup packed brown sugar 1 tablespoon soy sauce 1 pickled red pepper, cut up 10 tiny pickled onions (optional) Parsley Add bread crumbs, salt, pepper and instant onion to 1 cup water; let stand a few minutes. Then add to beef with eggs and mix well. Shape into 30 balls and brown in small amount of oil in skillet. Add gravy, ¾ cup water, vinegar and brown sugar. Cover and simmer about 35 minutes. Add soy sauce, red pepper and pickled onions, then heat. Sprinkle with parsley. Serves 10. Kaye Venzke, Wadena

Page 9

Stuffed Green Peppers

1 pound ground turkey 3 medium-sized green peppers ¼ cup chopped onion 1 organic egg ½ cup gluten-free bread crumbs 1 teaspoon Mrs. Dash original salt-free seasoning 1 tablespoon fresh chopped cilantro 1 ½ cups organic tomato sauce Pinch of black pepper Wash hands. Blanche green peppers. Fill saucepan with 2 quarts of water. Heat over medium heat until water comes to a boil. Remove from heat. Cut tops off peppers. Remove seeds. Drop peppers into boiling water for one minute. Remove peppers from water. Place peppers in a glass or metal baking dish. Combine turkey, onions, egg, gluten-free bread crumbs, seasonings, cilantro and half of the tomato sauce into a large mixing bowl. Mix together by kneading with clean hands. Divide and stuff raw meat mixture into blanched peppers. Pour remaining tomato sauce over stuffed peppers. Bake uncovered at 350 degrees for one hour. Remove from oven and serve an aromatic, one-of-a-kind entrée that will capture your guests’ attention. Kathy Wiirre, Hewitt

Barbecue Beef Beans

1 pound hamburger 1 small onion 2 (28-ounce) cans of Bush’s baked beans ½ cup of ketchup 1 tablespoon of Worchester sauce 2 tablespoons of brown sugar 1 tablespoon of vinegar Salt and pepper Brown hamburger and onion. Mix in beans, ketchup, Worchester sauce, brown sugar, vinegar, salt and pepper. Bake at 350 degrees for 35 minutes or more. Brian Hansel, Dalton

Hear

more ... see

Sprinkle buttered, cooked vegetables, with toasted sesame seed, toasted chopped nuts, crumbled cooked bacon, canned frenchfried onions or slightly crushed seasoned croutons.

less.

1 ½ pound ground beef You decide who knows about your hearing loss. 1 cup fresh bread crumbs 1 onion, finely chopped You don’t have to tell anyone you wear hearing instruments, but your friends and family are sure to notice you communicating with confidence. Radius is a new generation of hearing instruments designed to fit your lifestyle. 1 egg, beaten Not only will you benefit from the comfort and performance you demand, but Radius hearing instruments are 1 ½ teaspoons salt engineered to be small and discreet. No one needs to know you’re wearing them! ¼ teaspoon pepper 2 (8 ounce) cans tomato sauce Radius helps you hear more, ½ cup water but others will see less. 3 tablespoons vinegar 3 tablespoons brown sugar 2 tablespoons prepared mustard Call today for your FREE demonstration! 1-800-631-4946 2 teaspoons Worcestershire sauce Brian Hillesland, Mix together beef, crumbs, onion, egg, salt, pepper and ½ can Lifetime Risk BC-HIS tomato sauce. Form into loaf and put into shallow pan. Supply Combine of Free 60 National Board Certified rest of sauce and other ingredients. Pour over loaf. Bake at 350 Batteries Trial Specialist HearingDay Instrument HEARING AID CENTER degrees for 1 hour and 15 minutes. Makes 6 servings. Call anytime for appointment Brian Schmidt, Wadena Brian Hillesland, BC-HIS

happy holidays

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Barbeque Style Meat Loaf

Dress your veggies

Page 10

Supplement to Wadena Pioneer Journal

Sandwich for Lunch

1 English muffin butter or margarine slice red onion slice of tomato slice of favorite cheese Cut English muffin in half. Spread butter or margarine on both halves. Put a slice of red onion, slice of tomato and top with slice of cheese. Broil until cheese melts. Fran Granroth Skalisky, Sebeka

Oven Bake

8 slices bread, cut in cubes 8 ounces shredded cheddar cheese 5 eggs 1 ½ sticks butter, melted 2 cups milk onion flakes 1 can cream of mushroom soup ½ of soup can of milk Cubed ham Put bread cubes in a buttered casserole and sprinkle with cheese. Beat eggs with melted butter and milk. Pour over bread cubes. Refrigerate overnight. Next morning, sprinkle with onion flakes. Mix mushroom soup with milk and pour over casserole. Bake at 350 degrees for one hour. Mary Springer, Wadena

Garlic Mushroom Pasta

2 tablespoons olive oil ½ large onion, diced 5 large mushrooms, sliced 8 cloves of garlic, crushed salt 1 teaspoon olive oil, or as needed 1 (12-ounce) package spaghetti 2 eggs, beaten ¼ cup grated Parmesan cheese, plus additional for garnish Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook and stir onion, mushrooms and garlic in hot oil until onion is translucent, 5 to 7 minutes. Bring a large pot of lightly-salted water to a boil; add about 1 teaspoon of olive oil to keep spaghetti from sticking. Cook spaghetti for 12 minutes. Drain and transfer hot spaghetti back to pot. Stir eggs into spaghetti, allow heat from spaghetti to cook the eggs. Stir in the onion and mushroom mixture and ¼ cup Parmesan cheese into the spaghetti. Cook over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese. Serves four. Becky Ross, Wadena

Low Country Boil

4 cups water ¼ cup vinegar 3-4 tablespoons cajun seasoning (more or less per taste) 2-3 pounds new potatoes 6-8 ears of corn 1- 2 pounds sausage frozen shrimp Boil ingredients except shrimp until done. Add shrimp last 5 minutes. Serves 6. Brian Schmidt, Wadena

November 24, 2012

Barbequed Pineapple Meatloaf

1 pound hamburger 1 can pineapple chunks 1 teaspoon salt ¼ teaspoon pepper ¹/8 cup barbeque sauce 1 small onion, finely chopped 3 slices bread, crumbed Shredded cheese Mix all ingredients together except cheese. Form into a loaf pan. Bake for 45 minutes to one hour at 350 degrees. Sprinkle shredded cheese on top and bake until cheese is melted. Drizzle a little more barbeque sauce on top of cheese for presentation. Elli Nolan, Wadena

Venison Stew

Over night: 1 ½ pounds of venison ½ cup vinegar 2 cloves of garlic 1 tablespoon of salt First wash venison in real hot water until water runs clear. Combine vinegar, garlic and salt. Add venison. Cover with cold water. Next day: ¼ head cabbage, cut up 2 large carrots, diced 1 large green pepper, diced 1 large onion, diced ½ cup ketchup 2 tablespoons horseradish 2 medium potatoes, sliced or diced 1 tablespoon pepper 1 teaspoon salt 1 quart tomatoes ¼ cup Worcestershire sauce Cut venison into small pieces. Brown venison and onion. Add “next day” ingredients into crockpot. Stir well and cook on high for 4 or 5 hours. Add beef broth if needed for liquid. Serve plain or over rice or mashed potatoes. Edna Perius, Wadena

Chinese Hot Dish

1 cup rice 1 pound ground beef 1 medium onion 3 tablespoons soy sauce 1 cup celery, chopped 1 can cream of chicken soup 1 can cream of mushroom soup Cook rice, drain off water and rinse in cold water. Brown hamburger and onion. Add celery, soups and soy sauce. Add ½ cup-1 cup water to soup mixture. Mix with rice. Bake at 350 degrees for 1 hour. Add water if it gets too thick and dry. Margaret Bowers, Eagle Bend

Freshness of eggs

Test eggs by placing them in a large bowl of cold water. If they float, they are not fresh.

November 24, 2012

Supplement to Wadena Pioneer Journal

salad Category Winner Crunch Lettuce Salad

½ cup sliced almonds ¼ cup chow mein noodles 2 cups sesame seeds ½ cup vegetable oil ¼ cup sugar 2 tablespoons cider or white vinegar ½ teaspoon salt ¼ teaspoon pepper 4 green onions with tops, diced 8 cups salad greens, torn Bacon cooked and crumbled, as much as you like or ham cut in small pieces Combine almonds and chow main noodles and sesame seeds in baking pan. Bake uncovered at 350 degrees for 8-10 minutes until lightly toasted. Set aside. Combine oil, sugar, vinegar, salt and pepper, shake or beat well. In a large bowl, toss salad greens, onion, bacon or ham. Put all ingredients together and stir well. Edna Perius, Wadena

Cauliflower Broccoli Salad

1 head cauliflower 1 bunch broccoli 1 cup Miracle Whip ¼ cup sugar 1 jar real bacon bits 2 cups cheddar cheese Cut up cauliflower and broccoli into small pieces. Mix Miracle Whip and sugar together. Add bacon bits and cheese. Mix together. Judy Tiede, Wadena

Poppy Seed Salad Dressing

¹/3 cup honey ¹/3 cup vinegar 1 ¼ cup salad oil ½ teaspoon salt 3 tablespoons mustard 1 ½ tablespoons poppy seeds Blend or mix ingredients until oil disappears. Makes 2 cups. Mary Springer, Wadena

Chinese Bamboo Shoots Salad

2 cups canned bamboo shoots, drained and thinly sliced 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon sugar Combine all ingredients and mix well. Allow to stand for one hour before serving, tossing occasionally. Serve with roast duck, chicken or pork. Makes four servings. Substitute vegetable oil, preferably peanut, for sesame oil, if desired. Kaye Venzke, Wadena

Page 11

Tomato Basil Salad

12 Roma tomatoes, sliced 1 small red onion, sliced thin 1 small can sliced black olives ½ cup crumbled feta cheese ½ cup olive oil ¹/3 cup red wine vinegar 1 tablespoon sugar ½ teaspoon chopped fresh basil ½ teaspoon pepper Mix together tomatoes, onion, black olives and feta cheese. In a small bowl, mix together olive oil, vinegar, sugar, basil and pepper. Pour dressing over salad. Refrigerate for 2 or more hours before serving. Kathleen Dahl, Hewitt

Cole Slaw Dressing

¾ cup sugar ¾ teaspoon salt 1 cup Miracle Whip ¼ cup white vinegar ¼ cup vegetable oil 1 teaspoon celery seed 1 small chopped onion Blend all together in a blender.

Marian Derby, Wadena

Oreo Cookie Salad

1 ½ pound package Oreo cookies, crushed into coarse chunks 2 tablespoons butter, softened 1 cup powdered sugar 1 (8-ounce) package cream cheese 2 packages instant vanilla pudding 1 ¼ cups milk 1 (16-ounce) Cool Whip, thawed Crush Oreo cookies and reserve ¾ to 1 cup for topping. In large bowl, combine the butter, powdered sugar and cream cheese. Blend until smooth. Add the pudding mix and milk. Stir until wellblended. Stir in cookie chunks. Then fold in the Cool Whip. Chill. Just before serving, sprinkle on the remaining ¾ to 1 cup of cookie chunks for garnish. Tam Leaderbrand, New York Mills

Fresh Ginger

Tightly wrap fresh ginger in aluminum foil and store in the freezer. It will stay fresh for months.

Page 12

Supplement to Wadena Pioneer Journal

Vegetable Rice Salad

½ cup uncooked rice 1 cup diced peeled tomatoes 1 cup sliced radishes 2 teaspoons salt 1 teaspoon paprika 1 teaspoon prepared mustard ½ teaspoon each of curry powder, pepper and cayenne 3 tablespoons tarragon vinegar 7 tablespoons olive or salad oil 1 cup chopped watercress 1 cup finely diced raw carrots ½ cup pitted ripe olives ½ cup diced raw white turnip mayonnaise Cook, drain and cool rice. Add tomatoes and radishes. Chill. Mix seasonings, vinegar and oil. Add to first mixture and mix well. Chill and put into salad bowl. Moisten each one of next four ingredients with mayonnaise and shape each in a mound around edge of salad. Makes four servings. Kaye Venzke, Wadena

Cranberry Salad

1 package cherry gelatin 1 cup hot water 1 can (1 pound) whole cranberry sauce ½ cup diced celery ¼ cup chopped walnuts 1 cup sour cream Dissolve gelatin in hot water. Let it chill until slightly thickened. Beat cranberry sauce until saucy. Stir into gelatin with celery and walnuts and fold in sour cream. Pour into 1 quart mold and chill until firm. Makes four to six servings. Terry Martin, Staples

Pepperoni Angel Hair

8 ounces uncooked angel hair pasta, broken into thirds 1 small cucumber, peeled and chopped 1 medium green pepper, chopped 1 (8 ounce) package sliced pepperoni, quartered 2 (2 ¼ ounce) cans sliced ripe olives, drained ½ cup Italian salad dressing 1 ¼ cup shredded Parmesan cheese Cook pasta according to package directions. Meanwhile, combine the cucumber, green pepper, pepperoni and olives in a large bowl. Drain pasta and rinse in cold water. Add pasta to pepperoni mixture. Drizzle with salad dressing and sprinkle with Parmesan cheese, toss to coat. Serves 4-6. Elli Nolan, Wadena

Cottage Cheese Salad

1 large box lime Jell-O 1 ½ cup boiling water 1 cup cottage cheese 1 cup drained crushed pineapple ½ cup sugar ½ pint cream Mix one large box lime Jell-O with 1 ½ cups boiling water. Let stand until it starts to thicken. Whip Jell-O, when it is slightly thickened. Put in cottage cheese, pineapple and sugar. Whip cream then fold in. Chill until firm. Mrs. Sadie Gingerich, Wadena

November 24, 2012

Bacon Cauliflower Salad

1 medium head cauliflower, broken into florets 1 pound bacon, cooked and crumbled 1 cup cubed cheddar cheese 1 medium green pepper, chopped 1 medium onion, chopped 1 cup mayonnaise 2-4 teaspoons sugar In a large salad bowl, combine all ingredients together except mayonnaise and sugar. Combine the mayonnaise and sugar together in a small bowl, spoon over cauliflower mixture. Toss to coat. Cover and refrigerate for at least four hours. Makes 4 servings. Robin Samuelson, Parkers Prairie

Strawberry Fluff Salad

1 (10 ounce) tub Cool Whip 1 large box strawberry Jell-O 1 can crushed pineapple, drained well 1 bag frozen sliced strawberries Mix together Cool Whip and Jell-O. Add pineapple and strawberries. Keep in refrigerator. Very good! Lavonne Evans, Wadena

Cold Egg Salad

Lettuce Scrambled eggs Frozen peas, thawed Bacon bits Favorite dressing Put clean lettuce in a pan or bowl. Add cold scrambled eggs. Add thawed frozen peas, bacon bits and top with your favorite dressing. Marilyn Jessen, Wadena

Mary’s Coleslaw

1 medium head cabbage 2 carrots 1 red or green pepper Dressing: 1 /3 cup salad oil ½ cup Miracle Whip ½ cup sugar ¼ cup vinegar 1 teaspoon mustard 1 teaspoon celery seed Shred cabbage, carrots and green pepper. Mix dressing ingredients together, pour over shredded vegetables. Mix well. Brian Schmidt, Wadena

Ho, Ho, Holiday

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Ernie’s Food Market 1230 Hwy. 10 East • Staples, MN • 894-1072

Supplement to Wadena Pioneer Journal

Vegetable Category Winner Scalloped Carrots

3 cups herb-flavored croutons ½ cup melted butter 1 medium onion, chopped 3 tablespoons butter 4 cups sliced carrots, cooked 1 can cream of celery soup ½ teaspoon salt pepper to taste ½ cup diced cheese Toss croutons with melted butter. Set aside. Sauté onion in butter. Combine with carrots, soup, salt, pepper and cheese. Put in baking dish. Top with buttered croutons. Bake at 350 degrees until thoroughly heated and croutons are lightly browned. Judy Tiede, Wadena

Vegetable Medley

2 cans of peas, drain liquid 3 medium carrots, sliced and cooked 3 cups celery, chopped Seasonings Butter or margarine Cook peas. Simmer carrots and celery in just enough water to cover, until tender. Don’t overcook. Celery should be a bit crisp. Combine vegetables. Season with salt and pepper. Serve with melted butter. Makes 10-12 servings. Terri Martin, Staples

Creamed Asparagus

1 bunch asparagus, sliced and steamed 4 hard-cooked eggs, chopped 1 can cream mushroom soup One can mushrooms, drained 1 cup shredded cheddar cheese Mix together and bake at 350 degrees for a half hour. Robin Samuelson, Parkers Prairie

Page 13

Cashew Orange Sugar Snap Peas

1 package frozen sugar snap peas ½ cup orange juice 1 tablespoon butter 1 tablespoon honey 1 teaspoon cornstarch ¼ teaspoon salt ½ teaspoon grated orange peel ¼ cup cashews Cook peas per direction on package. Drain. Set aside. Blend orange juice, butter, honey cornstarch, salt and orange peel together and cook until it thickens. Add peas and cashews. Stir well. Edna Perius, Wadena

Garlic Mashed Potatoes

6-8 potatoes, washed, peeled, cubed ½ to 1 cup butter ½ cup sour cream ¼ cup milk, more if needed 3 cloves garlic Salt, pepper, paprika, parsley Boil potatoes and garlic together. Mash potatoes when done, add butter. Mash more, adding sour cream and milk to desired consistency. Season with salt and pepper. Sprinkle with paprika and parsley. Serves 4 Brian Schmidt, Wadena

Wadena area real estate Service Since 1978

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Arleen A. Paulson, GRI Broker-Manager

Oven-Baked Vegetables

3 potatoes, peeled 2 carrots, sliced 2 onions, sliced 1 green bell pepper, chopped ¹/3 cup Italian dressing ½ teaspoon garlic powder ½ teaspoon cayenne pepper Combine potatoes, carrots, onions and green peppers into greased 9x13 pan. In small bowl, mix dressing and spices together. Pour over vegetables. Cover and bake until vegetables are soft (about 25 minutes). In the last 10 minutes, uncover, stir and then finish baking. Kathleen Dahl, Hewitt

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A Touchstone Energy® Cooperative

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Page 14

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DESSERT Category Winner Fudge

1 large package chocolate chips 2 large Hershey Milk Chocolate bars, broken in small pieces 1 (8 ounce) jar marshmallow cream 1 can Carnation milk 4 ½ cups sugar 3 teaspoons butter Put chocolate chips, chocolate bars and marshmallow cream in a large bowl. Place carnation milk, sugar and butter in a kettle and boil 8 minutes at a rolling boil. Stir and watch that it doesn’t burn. After 8 minutes, pour over the chocolate/marshmallow mixture. Stir until well-blended. Put in a buttered pan. Let set. Judy Tiede, Wadena

Cranberry Cherry Lattice Pie

1 (21 ounce) can of cherry pie filling 1 (16 ounce) can whole-berry cranberry sauce ¼ cup sugar 1 teaspoon lemon juice ¼ teaspoon cinnamon 3 tablespoons quick-cooking tapioca 1 box pie pastry (2 crusts) 2 tablespoons butter In large bowl, combine cherry pie filling, cranberry sauce, sugar, lemon juice, cinnamon and tapioca. Let stand 15 minutes. Line a 9-inch pie plate with pastry, add filling. Dot with 2 tablespoons butter. Take the second crust from boxed pastry, cut into strips and create a latticed top. Trim, seal and flute edges. Bake at 400 degrees for 35-40 minutes until crust is golden brown and filling is bubbly. Cool. Karen Rach, Wadena

Chocolate Marshmallow Bars

1 package chocolate cake mix ½ cup butter, softened 1 cup chocolate chips 2 cups mini marshmallows 2 cups Rice Krispies 1 can sweetened condensed milk 1 cup M&Ms Combine dry cake mix and butter until well-blended. Pat firmly into a greased 9x13 pan. In a large bowl, combine chocolate chips, marshmallows, Rice Krispies and M&Ms. Stir. Pour the sweetened condensed milk in and stir until well-coated. Pour and spread evenly over the crust. Pat down lightly. Bake at 350 degrees for 20 minutes or until light golden brown. Cool. Cut into bars. Tam Leaderbrand, New York Mills

November 24, 2012

Coconut Kisses

3 egg whites 1 cup sugar 1 tablespoon cornstarch 2 ½ cups coconut Beat egg whites, sugar and cornstarch over hot water for 6 minutes. Fold in coconut. Drop onto nonstick sprayed cookie sheet. Bake for 10 minutes at 300 degrees. Gloria Mumm, Staples

Chocolate Mint Striped Delight

35 Oreo cookies, crushed 6 tablespoons melted butter 8 ounces softened cream cheese ¼ cup sugar 2 tablespoons milk 12 ounces Cool Whip 3 ¼ cups milk 2 (4 ounce) packages of chocolate mint flavor instant pudding and pie filling. Mix crushed cookies and butter in a bowl. Press firmly into a 9x13 pan. Refrigerate 10 minutes. Beat cream cheese, sugar and 2 tablespoons milk in medium bowl until smooth. Stir in 1 ¼ cups Cool Whip. Spread over crust. Mix 3 ¼ cups milk with pudding for 2 minutes or until well-blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining Cool Whip over pudding. Refrigerate 4 hours or overnight. Mary Springer, Wadena

Rhubarb Crumbs Bars

Crust 3 cups flour ½ cup sugar 1 cup butter ½ teaspoon salt Combine and press into greased 10x15 pan. Bake 15 minutes or until dry at 375 degrees. Filling 3 eggs 1 cup sugar 1 cup Karo syrup 5 tablespoons flour 5 cups rhubarb 2 cups water 2 teaspoons cinnamon 2 teaspoons cornstarch (optional) Whip eggs. Combine eggs, sugar, Karo syrup, flour, rhubarb water and cinnamon. Simmer until sauce thickens, stirring often. If needed, add dissolved cornstarch to mix to thicken. Pour sauce over baked crust. Crumbs ½ cup butter, melted 1 1/3 cups flour 1 cup brown sugar ½ teaspoon baking soda Melt butter, add flour, brown sugar and baking soda. Crumble together and place crumbs over filling. Bake at 375 degrees until crumbs are golden. Sheila Ismil, Bertha

November 24, 2012

Supplement to Wadena Pioneer Journal

Chocolate Chip Cookies

1 cup butter, softened ¾ cup brown sugar, packed ¾ cup sugar 2 eggs 1 teaspoon vanilla 2 ¼ cups flour 1 teaspoon soda ½ teaspoon salt 2 cups chocolate chips 1 cup chopped nuts Cream butter, sugars, eggs and vanilla until light and fluffy. Combine flour, salt, soda to creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 11 minutes. (Butterscotch chips can be used instead of chocolate chips.) Marian Derby, Wadena

Never Fail Fudge

(My mom and I would make this every year at Christmas) 1 /3 cup butter 4 ½ cup sugar 1 can (14 ½ ounces) can evaporated milk 1 cup marshmallows (My mom and I used marshmallow cream. It’s faster than melting marshmallows.) 2 packages (12 ounce) chocolate chips 2 teaspoons vanilla 2 cups nuts (Optional) Combine butter, sugar and milk. Boil 5 ½ minutes. Remove from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts. Spoon into buttered pan. Cool until firm, then cut. Makes 5 pounds. Will keep in a freezer. Terri Martin, Staples

Fudge

4 cups sugar 1 cup milk ½ cup butter 1 bag marshmallows 1 large bag chocolate chips ½ cup nuts Boil sugar, milk and butter for five minutes. Remove from heat. Add marshmallows, chocolate chips and nuts. Cool and serve. Luann Wheeler, Andover, Minn

Kuchen Bars

½ cup shortening ½ cup margarine 1 cup sugar 2 eggs 1 teaspoon vanilla 2 cups flour Mix and spread on a greased cookie sheet with floured hands. Layer on your favorite canned fruit, drained. 1 ¾ cup heavy cream 4 eggs ½ cup sugar 1 tablespoon flour Mix well. Pour over fruit. Sprinkle with cinnamon and sugar. Bake 350 degrees for 30-40 minutes. Brian Schmidt, Wadena

Page 15

Mayonnaise or Miracle Whip Cake

1 cup sugar 2 cups flour 2 teaspoons baking powder ¼ teaspoon salt 1 cup salad dressing 1 teaspoon vanilla 1 cup milk Mix all ingredients together. Bake at 325 degrees for 30 minutes. This recipe is basic. It may be used for coffee cake, upside down-cake, cup cakes, fruitcake, cocoa cake, white cake, etc. Edna Perius, Wadena

Sweet Crispix Chex Mix

1 (12 ounce) box Crispix Cereal 1 ½ cup butter 1 ½ cup brown sugar 2 cups pecans Boil butter and brown sugar for 2 minutes. Pour over other ingredients. Put on a big pan and bake at 350 degrees for 7 minutes. Stir and bake another 7 minutes. LaVonne Evans, Wadena

Aunt Betty’s Key Lime Cake

1 package lemon cake mix ½ cup water ½ cup key lime juice 1 (3 ounce) package lime Jell-O ½ cup oil 4 eggs Frosting: ¼ pound butter, softened 1 (8 ounce) cream cheese, softened 1 teaspoon vanilla 1 pound box powdered sugar 12 tablespoons milk Blend together cake mix, water, lime juice, Jell-O, oil and eggs. Put in greased 9x13 pan. Bake at 350 degrees for 45-50 minutes. Blend together butter, cream cheese, vanilla, powdered sugar and milk until smooth and creamy. (I like to tint frosting pale green with food coloring) Frost cooled cake. Grate lime peel over top. Kathleen Dahl, Hewitt

M&M Dream Bars

2 cups quick oatmeal 1 teaspoon soda 1 ½ cups flour 1 cup brown sugar 1 cup butter, melted 1 can Eagle Brand milk ½ cup peanut butter M&M candies Mix together oatmeal, soda, flour, brown sugar and melted butter until crumbly. Press in cookie sheet, reserving 1 ½ cups of mixture. Bake 12 minutes at 350 degrees. Mix Eagle Brand Milk and peanut butter and spread on top of partly baked crust. Top with remaining crumbs and M&Ms. Bake for 12-15 minutes more at 350 degrees. Mrs. Sadie Gingerich, Wadena

Page 16

Supplement to Wadena Pioneer Journal

Jan’s Cookies

1 cup powdered sugar 1 cup white sugar 2 eggs 1 cup butter, not margarine 1 cup vegetable oil 1 teaspoon vanilla 1 teaspoon almond flavoring. 5 ½ cups flour 1 teaspoon cream of tartar 1 teaspoon soda 1 teaspoon salt Add powdered sugar, white sugar, eggs, butter and oil in a bowl and beat together well. Add vanilla and almond flavoring. In a separate bowl, sift together flour, cream of tartar, soda and salt. Mix dry ingredients with first ingredients. Form dough into small balls and press with wet glass dipped in sugar. May use colored sugar for holidays. Bake at 350 degrees until light brown Fran Granroth Skalisky, Sebeka

Blueberry Delight

1 ½ packages honey graham crackers ½ cup butter, melted 1 (8 ounce) cream cheese, softened. ¼ cup milk 2 tablespoons powdered sugar 1 (21 ounce) can blueberry pie filling 1 cup whipping cream Roll graham crackers to fine crumbs. Combine crumbs and butter, mixing well. Reserve ½ cup crumb mixture for topping. Press remaining crumb mixture in bottom of a 11 ¾ x 7 ½ baking dish. Chill while preparing cream cheese mixture. Blend cream cheese, sugar and milk until smooth. Spread evenly over crumb layer. Spread blueberry pie filling over cream cheese layer and chill. Using chilled beaters and bowl, whip cream and sugar until stiff. Spread evenly over blueberry layer. Sprinkle with reserved crumbs. Refrigerate until ready to serve Robin Samuelson, Parkers Prairie

Honey Pumpkin Pie

Pastry shell 1 ½ cups cooked and mashed pumpkin ¾ cup honey 1 teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt 3 eggs 1 cup milk ½ cup cream Mix filling in order given and pour into pie pan, which is lined with pastry. Bake at 425 degrees for 10 minutes, then lower heat to 325 degrees to finish baking for 45-50 minutes. Serve with honey meringue, made as follows: 2 egg whites 2 /3 cup honey. Beat egg whites stiff. Heat honey until it is briskly boiling all over, stirring constantly. Pour hot honey slowly over egg whites, beating with a spoon. When all honey is added, beat mixture with a wheel beater until it stands up in points. Chill and put in spoonfuls over pie just before serving. Terry Martin, Staples

November 24, 2012

Boiled Spice Cake

2 cups sugar 2 cups water 2 cups raisins 1 cup lard or butter 2 teaspoons cloves 2 teaspoons cinnamon 1 teaspoon salt 2 teaspoons soda 3 cups flour Put sugar, water, raisins, lard or butter, cloves, cinnamon and salt in a stew pan and let boil. Cool. Then add soda and flour. Bake in a slow oven (300 degrees) for approximately 35 minutes or until it tests done. Cheryl Funk, Nimrod

Waffle Cookies

8 tablespoons cocoa 1 ½ cup sugar 1 cup melted margarine 4 eggs 1 teaspoon vanilla 2 cups flour Nuts (optional) Combine cocoa and sugar to melted margarine. Add eggs, vanilla, flour and nuts. Mix well. Drop by teaspoon on waffle iron. Bake 9-12 at a time on low heat for about 1 minute. Frost. Judy Tiede, Wadena

Banana Cake

1 ½ cups sugar ½ cup shortening 2 eggs, beaten 2 cups flour ½ cup milk 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon vanilla 1 teaspoon baking soda 3 medium bananas, mashed Combine ingredients. Pour batter into greased and floured loaf pan. Bake at 350 degrees for 30-45 minutes. Lorraine Kreklau, Sebeka

Applesauce Cookies

1 cup applesauce 1 /3 cup shortening 1 cup white sugar 1 egg 1 /3 cup water 1 /3 cup nuts 2 /3 cup raisins 2 ¼ cup flour ¼ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon allspice Sift all dry ingredients together. Add shortening, water, nuts, raisins, eggs, and applesauce. Spoon onto cookie sheet. Bake at 350 degrees for 10 minutes. Betty Neels, New York Mills

November 24, 2012

Supplement to Wadena Pioneer Journal

Mincemeat Mumbles

Filling: 1 jar (1 pound 11 ounces) None Such Mincemeat 1 cup dark raisins 1 cup light raisins ¾ cup sugar 3 tablespoons corn starch ¼ cup rum ¼ cup brandy In saucepan put mincemeat, raisins, sugar and cornstarch. Cook, stirring constantly over low heat. Add run and brandy and continue to cook until thickened. Cool slightly. Crumb Mixture: ¾ cup soft butter 1 cup brown sugar, packed 1 ¾ cup flour 1 teaspoon salt ½ teaspoon soda 1 ½ cups rolled oats Mix butter with sugar. Add dry ingredients, then oats. Press half mixture into greased 13x9x2 inch pan. Spread on filling. Pat on remaining crumbs. Bake at 400 degrees for 20-30 minutes. When cool cut into 24 bars. Place each bar in a cup cake paper. Lovely to serve and delicious to eat! Ms. Beverly Newman, Staples

Waffles

2 cups flour 3 teaspoons baking powder ½ teaspoon salt 3 egg yolks, beaten 1 ½ cups sweet milk (whole milk) 7 level tablespoons melted shortening 3 well beaten egg whites Sift dry ingredients, beat yolks and add milk. Stir into dry mixture. Add shortening and stir well. Fold into the beaten egg whites. Betty Neels, New York Mills

Spongecake

Six eggs, separated 1 ½ cups granulated sugar 1 ½ cups sifted cake flour 1 teaspoon baking powder ½ teaspoon salt 1 /3 cup cold water 2 teaspoons vanilla extract 1 teaspoon lemon extract 1 teaspoon grated lemon rind ½ teaspoon cream of tartar Confectioners’ sugar Beat egg yolks until very thick and lemon-colored. Gradually add sugar, beating constantly. Add sifted flour, baking powder and salt alternately with water, flavorings and rind, blending lightly. Beat egg whites with cream of tartar until stiff, but not dry. Gradually and gently fold egg yolk mixture into beaten whites. Pour into ungreased 10-inch tube pan. Bake in slow oven (325 degrees) about one hour. Turn pan upside down with tube over. Kaye Venzke, Wadena

Odor eater

When cooking cabbage, cauliflower, or other odorous foods, add a little vinegar to the cooking water to reduce the strong odors.

Page 17

Fruitcake

3 pounds pitted dates 1 pound citron 1 ½ pounds candied cherries 1 pound candied pineapple 3 pound (12 cups) pecan meats 5 pounds seedless raisins 1 pint brandy 1 cup light corn syrup 2 cups butter 3 cups sugar 1 teaspoon lemon extract 2 teaspoons vanilla extract 12 eggs, separated 6 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1 ½ teaspoons salt 3 teaspoons nutmeg ½ teaspoon ground cloves Cut fruit and nuts, except raisins, in fairly large pieces. Put with raisins in large bowl. Pour 1 cup brandy and the corn syrup over mixture. Let stand 24 hours, stirring several times. Cream butter and sugar together until fluffy. Add flavorings. Beat in egg yolks. Beat egg whites until stiff, but not dry. Fold into first mixture. Stir in sifted dry ingredients. Add fruit mixture and blend thoroughly. Line bottoms and sides of four deep 9-inch tube pans with two layers of greased brown paper. Divide batter into pans. Bake in preheated slow oven (275 degrees) for about four hours. When cakes begin to brown, cover with brown paper. When done, remove from pans and cool on racks. Pour remaining brandy over tops. Wrap in cloths and store in airtight containers. Moisten cloths with brandy occasionally to keep cakes moist. Store cakes two weeks to ripen before using. Kaye Venzke, Wadena

Pie Crust

1 cup shortening 3 cups flour, sifted 1 egg 1 tablespoon cider vinegar 6 tablespoons cold water 1 teaspoon salt Cut shortening into flour until the consistency of cornmeal. In a small bowl, whip with a fork, egg, vinegar, cold water and salt. Mix into the flour shortening mixture. Knead lightly, 2 or 3 times. Fran Granroth Skalisky

‘Tis the

Season

for family • Heating • Air Conditioning • Sheet Metal • Plumbing TOTAL HOME COMFORT EQUIPMENT SALES & SERVICE

Service Professionals WADENA, MN • 218-631-2638

Rely on Ruud

Page 18

Supplement to Wadena Pioneer Journal

Beverages Category Winner Christmas Cider

1 gallon apple cider 1 (6 ounce) can frozen orange juice concentrate ½ cup cinnamon imperials candy Combine the apple cider and orange juice. Pour into a percolator coffee pot. Put the cinnamon candies in the grounds basket and perk. Tam Leaderbrand, New York Mills

Russian Tea

1 ½ cups Tang ¾ cup instant tea 1 cup lemonade, dry mix ¾ cup sugar ½ teaspoon ground cloves 1 teaspoon cinnamon Mix. Place 23 teaspoons in 1 cup hot water. Judy Tiede, Wadena

Christmas Punch

1 package cherry Kool-Aid 1 package tropical punch Kool-Aid 2 cups sugar 3 quarts water 6 ounces frozen orange juice 6 ounces frozen lemonade 7-Up Crushed ice Makes about 1 ½ gallons Mrs. Sadie Gingerich, Wadena

Apple Cider Nog

2 eggs ¼ cup sugar 1 cup apple cider 3 teaspoons salt ¼ teaspoon cinnamon 1 /8 teaspoon ground nutmeg 3 cups milk Whipped cream for garnish In a bowl, beat eggs and sugar until light and fluffy. Add apple cider, salt, cinnamon and nutmeg. Whisk egg mixture into chilled milk. Serve in chilled glasses, garnish with whipped cream and nutmeg. Robin Samuelson, Parkers Prairie

November 24, 2012

Pina Colada Punch

5 cups pineapple juice 1 can (15 ounce) cream of coconut 1 liter lemon lime soda 1 ½ cups light rum (optional) 2 limes, one juiced, one sliced Ice cubes Mint sprigs Chill all ingredients. Blend 2 cups pineapple juice with cream of coconut in blender. Combine pureed mixture with 3 cups pineapple juice, soda, juice of one lime, rum and ice. Garnish with sliced lime and mint sprigs. Kathleen Dahl, Hewitt

Holiday Hot Mulled Cider

½ cup brown sugar 1 ½ teaspoons whole cloves 2 quarts cider or apple juice 2 sticks cinnamon 1 teaspoon whole allspice Orange slices Put all ingredients in a crockpot. (Whole spices can be put in a cheese cloth or tea strainer). Cover and set on low two to eight hours, or high 1-2 hours. Terri Martin, Staples

Rhubarb Punch

1 quart cut-up rhubarb 1 cup sugar 1 cup water 1 stick of cinnamon 1 ginger root Cover rhubarb with boiling water and let stand until cold. Boil sugar and 1 cup of water with stick of cinnamon and ginger root. Strain and add to rhubarb water. Chill. Serve with ice. Edna Perius, Wadena

Fresh Lemon Juice

Just need a few drops of lemon juice. Instead of cutting the lemon, poke with a toothpick and squeeze out the amount needed and put the toothpick back in the hole to keep the lemon fresh.

Peace…on Earth Have a safe & happy holiday season!

Strawberry Banana Smoothie

2 packages frozen sliced strawberries 1 ripe banana 16 ounces strawberry yogurt 1 cup milk Blend all ingredients until smooth and creamy in a blender. Add ice as desired. Mary Springer, Wadena

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& Pederson, P.A.

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November 24, 2012

Supplement to Wadena Pioneer Journal

Jefferson HEARING AID CENTER

Brian Hillesland, BC-HIS

National Board Certified Hearing Instrument Specialist Call anytime for appointment

223 N. Jefferson, Wadena â&#x20AC;˘ 631-4966 or Toll Free 1-800-631-4946

Page 19

Page 20

Supplement to Wadena Pioneer Journal

November 24, 2012

Local men share their holiday favorites ZACH KAYSER

zkayser@wadenapj.com

Dale Salge owns Boondocks Café. His favorite regular menu item is hash browns, eggs, toast and sausage. His favorite holiday food is smoked turkey. He said it’s part of what makes Thanksgiving “the best holiday.”

Dale Salge

Photo by Zach Kayser

Randy Jahnke manages Cyber Café, a nonprofit coffee shop located downtown. Although the café has many different flavors and styles of coffee drinks, Randy’s favorite way to take his own coffee is regular black, no cream, no sugar – although he did stipulate that he prefers organic beans. He said his favorite kind of holiday food would be “a cheeseburger. I’ll have it at any time of the year.” The Cyber Café offers holidaythemed flavors during this time of year, including the Pumpkin Pie Latte around Thanksgiving.

Darin Leeseberg owns Larry’s Pizza and Family Restaurant near Jefferson Street and Bryant Avenue. He said his favorite holiday food is chile con queso, “because it’s a snacky, in-between kind of food.” When choosing from the Larry’s menu, his favorite item is the meat lover’s pizza. If you happen to be in the holiday spirit when you walk into Larry’s, you’re in luck – they offer Christmas cookies with their regular menu through the holiday season.

Photo by Zach Kayser

Jim Formanek

Derek Olson owns Harvest Thyme Bistro in downtown Wadena. His favorite holiday food is moist turkey cooked to perfection, and the holiday fare with the most memories for him is Christmas cookies. The Bistro has several different special menu items during the holidays, including squash and wild rice salad, pumpkin lasagna and roasted squash seeds as a garnish.

Darren Kelderman is the owner of the Pizza Ranch on Jefferson Street. His favorite pizza toppings are Canadian bacon, sausage and pineapple, with some sauerkraut thrown on for good measure. “Most people hear that and go ‘ugh,’ but I like it because the blend of pineapple and sauerkraut gives it a unique sweet and sour flavor,” Kelderman said. His favorite holiday food is a bit more conventional. He likes classic pumpkin pie, “because it’s the only time you can get it.” Photo by Zach Kayser

Photo by Zach Kayser

Jim Formanek owns The Uptown. His favorite dish during the holidays is soups, and in general, he likes Italian food such as pasta. The Uptown offers a variety of different holiday-themed entrées as part of their Weekend Features, like duck breasts and seafood with lamb.

Darin Leeseberg

Derek Olson

Randy Jahnke

Photo by Zach Kayser

Darren Kelderman

November 24, 2012

Supplement to Wadena Pioneer Journal

Page 21

TOPS club offers healthy holiday tips TOPS Club, Inc. (Take Off Pounds Sensibly), the nonprofit weight-loss support organization, issued a press release related to the upcoming holidays. The tips are helpful for those trying to stay healthy. The information is as follows: TOPS encourages people to change the way they think about eating during family gatherings, to avoid seasonal weight gain. Being prepared, having a game plan and staying positive are all keys to mindful eating during celebrations, allowing you to enjoy time with loved ones without worrying about your food choices. TOPS offers several tips to help you enjoy upcoming holiday get-togethers without regret. Eat before – Eat something light before you attend a holiday meal or buffet. Vegetables with low-calorie dip, salad, a handful of walnuts or light yogurt curb your appetite and make it easier to control your intake. Bring a dish – If you know the hostess, offer to bring a healthy “dish to pass” that

you won’t feel guilty about enjoying, like simple sweet potatoes or a low-fat green bean casserole. Modify recipes – Exchange sugar and fat in recipes with healthier alternatives, such as honey, olive oil and applesauce. Include “high-impact” flavors from spices, seasonal fruits and vegetables and fresh herbs. Limit alcohol – Alcohol is an appetite stimulant. Sip slowly or have a non-alcoholic drink instead. A calorie-free beverage allows you to use those calories for food. Choose carefully – Some “best bets” at the buffet include fresh fruit, wholegrain crackers with hummus or reduced fat cheese, shrimp cocktail, crab, pretzels, turkey breast and lean ham. Think simple – Choose foods cooked without butter and sauce. As a general rule, fried foods or foods covered with sauces add 10 grams of fat, or 90 calories, per serving. Trick yourself – Use salad plates and slender glasses. Smaller dishes cause you to

take less, while giving the illusion that you are actually eating more. Don’t feel guilty – If you “overdid it” at the meal or party, don’t give up. Just eat carefully for the next day or two and add extra activity to avoid gaining extra pounds. Don’t keep leftovers – If you are hosting Thanksgiving or other holiday meals, be sure to send leftovers home with your guests to avoid temptations. Put leftovers away immediately to avoid unnecessary snacking. Consider a nap alternative – Make an after-meal walk, game of touch football or trip to an ice-skating rink part of your holiday tradition. Sign up and train for a “turkey trot” 5K race in your area, commonly held the morning of Thanksgiving. Or spend the afternoon volunteering at a local soup kitchen or shelter. Exercise – Increase your normal exercise routine the day before and after the holiday. This should help to compensate for possible overeating and lack of physical activity while visiting with friends and family.

Health benefits of cooking with cilantro KATHY WIIRE Special to the PJ

There is one ingredient on the list of several recipes I’m not familiar with. Of course, being naturally curious, I begin investigating the answer to my own question. The following information is from several websites and my own personal experience. So what exactly is this stuff called cilantro? It’s a fresh, green, leafy herb usually located in the fresh produce area of most large grocery stores. This herb is believed to have originated in southeast Europe, and has been utilized for thousands of years. Due to its aphrodisiac-like qualities, cilantro, which was cultivated in China, was used as an ingredient in “love potions.” One of the most wonderful benefits of this herb is the average

meager price of 70 cents per bunch. At that price, it’s very affordable. It’s also versatile enough to be used in several types of dishes. For example, main entrees, omelets, salsa and pickles. Cilantro is also an excellent source of vitamins A and C. This herb is easy to grow in your own home. Therefore, there is availability of freshness at your fingertips on a year-round basis. Cilantro’s simple requirements are a sunny window, a small container and some water. The seeds are inexpensive and widely available in stores or online. Once the herb has matured enough to be harvested, rinse and refrigerate for up to 10 days. I found the best way to incorporate cilantro into your diet is by adding small amounts as seasoning in meat, vegetable and egg dishes. Using scissors to chop the leaves and

stems seems to work best. This ancient herb has many good proprieties of healthy benefits. It has previously been used as an anti-inflammatory to decrease painful, swollen joints of individuals with arthritis. It’s also been known to improve liver functions. When used on a daily basis, cilantro helps maintain a healthy

digestive system by warding off salmonella food poisoning. Other uncommon uses have included decreasing menstrual cramps, boosted immunity and reduced bad breath. Hopefully, now that you’re armed with this knowledge, you can make an educated decision to add one new ingredient to your grocery list!

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Supplement to Wadena Pioneer Journal

November 24, 2012

Extra copies available The 34th annual Christmas Traditions cookbooks are on sale for $1.00 a copy at the Wadena Pioneer Journal.

A taste of the Wadena area to send to your outof-town friends and relatives, a special gift to those who enjoy cooking or collecting recipes.

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AL RNN 56482 ,M OU J na e d ER Wa NE son St., PIO. Jeffer

A EN AD W 4S

314 South Jefferson St. Wadena, MN 56482

November 24, 2012

Supplement to Wadena Pioneer Journal

Page 23

Just like mom used to make

I’ve never been mom the recognimuch of a cook. tion she deserves And with that in and say she is one mind, I never used heck of a cook. to be good about Any occasion trying new foods that allows me to that would take me visit home and out of my eating be lucky enough “comfort zone.” to sit in on one of When it comes mom’s dinners is to me and food an exciting one. choice, you just So it makes sense can’t beat an oldthat when holidays Dain Sullivan fashioned bacon like Thanksgiving Editor/General Manager cheeseburger, ham and Christmas role sandwich, or, the college favor- around, I’m on the prowl for my ite, a bowl of cereal. Yes, I admit, mom’s delicious chocolate chip I could expand my food horizons cookies and legendary Frosted a bit. Flakes bars. But while my knowledge in While it’s perhaps unfortuthe advanced culinary arts may nate that my mom’s cooking be lacking, and my interest in skills weren’t passed down to trying more exotic foods has me, I would have been in trouble been weak, I’m glad to say I have if she wouldn’t have taught me a mom who taught me some of how to cook up at least a few the basics. things. I remember our first First off, I should give my cooking lesson when I was in

grade school. The opening topic: a grilled cheese sandwich. I remember how proud I was when my mom taught me how to make this simple meal. Whenever the family had to arrive home late from work, a sporting event or family get-together, I was so excited to be the one to save the day by putting dinner on the table, which included about a dozen grilled cheese sandwiches and nothing else. But my mom was always a good sport, complimenting me on how the sandwiches were prepared perfectly. My mom is such a sweetheart. Eventually, I worked up the common sense to realize I needed to learn how to cook more than just a sandwich that involved bread, cheese, butter and a stove. So, I took it up a notch. That was when corn bread came into the picture. In addition to corn bread, I

learned how to make macaroni and cheese, spaghetti and burgers. My dad was helpful with the burgers. He always seemed to cook them just right. Again, these foods are extremely easy to prepare, but they came in handy when I eventually had to go off to college. Since that time, I’ve been learning about more recipes and stretching my comfort zone with new foods, slowly but surely. When I think about it, I’m pretty lucky to have learned to cook the select dishes I have. When I arrived at North Dakota State University’s Johnson Hall my freshman year, I saw my fair share of students eating Ramen Noodles and take-out pizza every night. I may not be a master chef, but I’m glad to say I’ll be able to whip up something sensible and healthy every night. I certainly have my mom to thank for that.

Happy Holidays from everyone at the

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