Holiday Recipe Guide 2019

2019

Homemade HO IDAYS

RECIPE GUIDE

APPETIZERS * SOUPS * SIDES * ENTREES DESSERTS * COOKIES & MORE! A Special Publication By:

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Page 2

Homemade HO IDAYS

RECIPES

This Page of Recipes Provided By:

Roasted Thanksgiving Salad From The Kitchen Of Heritage Woods Of Belvidere

Roasted Brussel Sprouts: 3 cups brussel sprouts 3 T. olive oil 1/4 t. salt to taste Roasted Butternut Squash: 1-1/2 lb butternut squash peeled, seeded, & cubed into 1-inch cubes (Yields about 4 cups) 2 T. olive oil 3 T. maple syrup 1/2 t. ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 T. maple syrup optional To roast brussel sprouts: Preheat oven to 400 F. Lightly grease baking sheet with olive oil. Trim ends of brussel sprouts & remove yellow leaves. Then, slice in half. Combine brussel sprouts, 2 T. olive oil, salt, & toss to combine. Place onto a sheet, cut side down & roast for 20-25 minutes. During the last 510 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.

To roast butternut squash: Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with olive oil. Combine cubed butternut squash (peeled & seeded), 1 T. of olive oil, maple syrup, & cinnamon; toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through baking, until softened.

How to toast pecans: Preheat oven at 350 F. Line a baking sheet with parchment paper. Toast for about 5 minutes until they get darker in color.

In a large bowl, combine roasted brussel sprouts, roasted butternut squash, pecans, & cranberries; mix to combine.

Vegetable Wellington From The Kitchen Of Heritage Woods Of Belvidere

1/2 cup brown rice 1 cup vegetable broth 1 t. dried thyme 1/2 t. dried rosemary 1 t. rubbed sage 2 T. olive oil (divided) 3 cups diced butternut squash 3 cups finely diced cremini mushrooms 1 medium onion, diced 2 garlic cloves, minced 1/4 cup whiskey 1 cup chopped pecans 1/4 cup all-purpose flour 1 T. vegan butter, (melted) 1 sheet (about 9 oz) frozen puff pastry, thawed Place rice, broth, thyme, sage & rosemary into a small sauce pan & set it over high heat. Bring to a boil, lower heat & cover. Allow the rice to simmer for about 40 minutes, until the liquid is fully absorbed. Remove the pot from heat & allow it to sit with the lid on for at least 5 minutes before uncovering. While the rice cooks, preheat the oven to 400 degrees & line baking sheet with parchment paper. Toss the squash with 1 t. olive oil & toss the mushrooms with 2 t. of oil. Arrange them separately on the baking sheet. Bake until the squash & mushrooms are tender, about 20 minutes. Remove baking sheet from the oven but leave the oven on.

Coat the bottom of a large skillet with remaining T. olive oil & place it over medium heat. When the oil is hot, add the onion & sauté until soft & translucent, about 5 minutes. Add garlic & sauté another minute, until very fragrant. Add whiskey & let it simmer for about 2 minutes, until most of the liquid has cooked off. Add 1 cup of the cooked rice (you might have a tiny bit leftover), squash, mushrooms & pecans to the skillet. Stir a few times.

Sprinkle flour over the mixture & stir to incorporate.

Remove the skillet from the heat. Line a baking sheet with parchment paper. Place the puff pastry on a lightly floured work surface & roll it to about a 12” square. Transfer it to the baking sheet. Pile the filling on the puff pastry, forming a long rectangle extending down the center of the puff pastry sheet.

Shape the filling with your hands & pack it in. It should seem like a lot, but you can remove some if it’s way too much. Fold the top & bottom ends of the puff pastry over the filling, then wrap the sides over top to form a log shape, pinching tightly at the seams to form a seal. Brush with melted butter & poke a few holes to allow steam to escape. Bake until golden & puffy, 30-35 minutes. Allow it to cool just for a couple minutes, then slice & serve.

Page 3

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Page 5

Homemade HO IDAYS

BREAKFAST

Sausage & Egg Brunch Bake

Peach Berry Crisp

Submitted By: Ruth Ann VanFleet, Belvidere

Submitted By: Gail Spoden, Stylehouse Furniture

Egg Bake: 1-1/2 lb. bulk pork sausage 8 eggs 1-1/2 cups milk 1/2 t. salt 5 cups frozen shredded hash brown potatoes 1/2 cup sliced green onions 2 (4.5 oz) jars sliced mushrooms, drained 1 (2-1/4 oz) can sliced ripe olives, drained 1 T. chopped fresh basil 3 cups shredded cheese blend Topping: 1 T. olive oil 1 garlic clove, minced 2 T. chopped fresh basil 1/4 t. salt 6 tomatoes, chopped (about 2 cups) Spray 9x13 glass baking dish. In large skillet cook sausage over medium heat until no longer pink.

Remove & drain on paper towel. In large bowl mix potatoes, onions, mushrooms, olives, 1 T. basil & 2 cups of cheese. Add cooked sausage, stir. Spoon into baking dish. Sprinkle with remaining cheese.

Beat eggs in same large bowl. Add milk & 1/2 t. salt, beat well. Pour over potato mixture in baking dish. Cover with foil. Refrigerate at least 8 hours or overnight. Bake at 350 degrees for 45 minutes covered. Uncover bake 25 minutes longer or until center is set. Let stand 10 minutes before serving.

Meanwhile in medium skillet, heat oil over medium heat, add garlic, cook & stir 1 minute. Add tomatoes & 1/4 t. salt. Cook 5 minutes or until tomatoes are tender. Stir in 2 T. basil. To serve, cut egg bake into squares. Serve warm topping on top. (Serves 12)

6 cups chopped, peeled & pitted peaches (about 2.5 lbs) 2 cups ripe berries (blueberries, raspberries, blackberries or a mix) 1/4 cup granulated sugar 2 T. cornstarch 1 t. ground nutmeg 1 t. vanilla extract 1 lemon, finely grated rind & juice Topping: 1-1/2 cups all-purpose flour 1 cup light brown sugar 3/4 cup quick-cooking oats 1/4 cup shelled dry-roasted pistachios 1/2 t. course salt 1 cup (2 sticks) unsalted butter, cubed & chilled For filling, combine all ingredients in a large bowl & toss gently. Set aside at least 10 minutes to allow fruit to begin releasing its juices. Mix fruit again just before using. Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish. For topping, combine all ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds. Pour filling into prepared pan. Top with streusel mixture and press lightly with your hands to secure filling. Bake about 1 hour, until golden brown & bubbly. Serves 10.

Raspberry Filled Jelly Doughnuts Submitted By: Ruth Ann VanFleet, Belvidere

6 T. butter, melted 1/2 cup raspberry Jell-O 3/4 cup sugar 1 can refrigerated buttermilk 3/4 t. cinnamon fluffy biscuits.

Heat oven to 375 degrees. Place butter in small bowl. In another bowl, combine sugar & cinnamon, set aside. Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster, replace bulb.

Prepare and bake biscuits according to package directions. Dip each hot biscuit in melted butter, coating all sides. Roll in sugar mixture, coating all sides of biscuits. Remove foil from tip of baster.

Insert baster in side of each biscuit. Squeeze small amount in center. Serve warm or cold - 10 doughnuts

Glazed Fruit Bowl Submitted By: Gail Spoden, Stylehouse Furniture

2 cans (20 oz ea.) unsweetened pineapple chunks 2 pkgs. (3 oz ea.) cook & serve vanilla pudding mix 2-1/2 cups orange juice 1 small cantaloupe, cubed 3-1/2 cups cubed honeydew 2 cups fresh strawberries, halved 2 cups fresh blueberries 2 cups seedless grapes 2 medium firm bananas, sliced Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use). In a large saucepan, combine the pudding mix, pineapple juice & orange juice. Cook & stir over medium heat until mixture boils & thickens.

Remove from the heat; cool. In a large bowl, combine the pineapple, melon, berries, grapes & bananas.

Drizzle with the pudding mixture.

Refrigerate until serving. Yields 25 servings.

Page 6

Homemade HO IDAYS

BREADS

Cranberry Pumpkin Bread

Apple Bread

Submitted By: Christine Burkholder, Belvidere

Submitted By: Gail Spoden, Stylehouse Furniture

1-3/4 cups flour 1/2 t. allspice 1 cup sugar 1 cup pumpkin 2 t. baking powder 1/2 cup oil 1/2 t. baking soda 2 eggs 1 t. cinnamon 1/2 t. nutmeg 1-1/2 cups Ocean Spray fresh cranberries, coarsely chopped Heat oven to 350 degrees F. Grease & flour an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries. Spread evenly in a loaf pan. Bake 1-1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack. Makes one loaf.

1 cup sugar 2 eggs 4-1/2 t. evaporated milk 1/2 cup vegetable oil 2 cups all-purpose flour 1 t. baking soda 1/2 t. salt 1 cup chopped unpeeled apple Sugar & cinnamon (optional) Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Combine sugar, eggs, milk and oil; beat until well combined. Add flour, soda & salt; mix well. Stir in chopped apple. Pour into prepared pan.

Sprinkle sugar & cinnamon on top if desired. Bake about 50 minutes, do not over bake. Serves 12.

Cranberry Walnut Oat Bread Submitted By: Rhonda Sihocky, Poplar Grove

(Recipe is for a bread machine) 1 cup cranberry juice, milk or water or any juice you like (I like milk, my hubby likes juice) 1 egg slightly beaten 1 T. butter, softened 1/4 cup brown sugar or 2 T. honey (I prefer brown sugar) 3/4 t. salt 1/2 t. ground cinnamon or more if you prefer 1/3 cup rolled oats 2-1/2 cups bread flour (you may need to add more flour if you find it sticking to sides during kneading cycle) 1-3/4 t. active dry yeast 1 pkg. dried cranberries or more (6 oz) 1/3 cup biggish walnuts 1/3 cups smaller walnut pcs., you can add more nuts Warm liquid to 70 degrees if your machine does not warm ingredients. Place juice, egg, butter, brown sugar, salt (don’t let yeast & salt touch), cinnamon, oats, bread flour & yeast in pan of bread machine in order recommended by manufacturer. Add cranberries & nuts when your machine beeps (if your machine does not have this option, put them in with the rest of the ingredients). Select sweet bread cycle (if your machine does not have that option, basic bread cycle). Press start.

Dinner Rolls Submitted By: Rhonda Sihocky, Poplar Grove

(Make dough in bread machine) 1 cup water 1 egg slightly beaten 3-1/4 cups bread flour 1/4 cup sugar 1 t. salt 3 t. yeast (don’t let yeast & salt touch) Place in pan in order according to manufacturer.

Select sweet dough cycle (if you don’t have this cycle, basic dough cycle). Grease cookie sheet or 9x13 pan. Divide dough into 15 pieces. Shape each piece into a ball. Placed 2 inches apart. Cover & let rise 30 to 40 minutes or until double. Heat oven to 375 degrees F. Bake 12 to 15 minutes. Brush tops with butter after baking.

Pineapple-Cherry Quick Bread Submitted By: Ruth Ann VanFleet, Belvidere

4 cups flour 4 eggs 1-1/2 cups sugar 1 (8 oz.) can crushed 1 t. baking soda pineapple in unsweetened 1 t. salt juice (undrained) 3/4 cup oil 1 (10 oz.) jar maraschino 1 T. vanilla cherries, quartered, drained 2 t. powdered sugar Heat oven to 325 degrees. Grease & flour bottoms only of (2) 8” x 4” loaf pans. In large bowl combine flour, sugar, baking soda & salt, mix well. Add oil, vanilla, eggs & pineapple with liquid, mix until combined. Fold in cherries. Spoon into greased pans. Bake 45 to 55 minutes or until done. Cool in pans 10 minutes. Remove pans, place on wire racks to cool. Cool 1 hour, sprinkle with powdered sugar.

(2 loaves)

Page 7

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Page 9

Homemade HO IDAYS

APPETIZERS & DIPS

Asparagus Dip

Curry Dip

Submitted By: Gail Barton of Byron Bank

Submitted By: Gail Barton of Byron Bank

3 lbs. asparagus (break off woody ends) 1 cup light mayonnaise 4 t. soy sauce 1-1/2 t. sugar 2 t. fresh lemon juice 1 or 2 t. wasabi paste

1 cup sour cream 1 T. minced dry onion 1/2 T. garlic salt

Blanch asparagus & put into ice water immediately.

Blot dry. Whisk all other ingredients. Makes a great appetizer!

Cranberry Salsa Submitted By: Denise Simon, Marengo

3 cans whole cranberry sauce 1 large red onion, chopped Large bunch cilantro, chopped Juice of at least 4 limes Sprinkle of salt Hot giardiniera to taste Combine all ingredients. Serve with tortilla chips.

Artichoke, Jalapeno & Parmesan Dip Submitted By: Rhonda Sihocky, Poplar Grove

1 pkg. cream cheese, softened (8 oz) 1 cup freshly grated parmesan cheese ~ peppers, seeded & finely chopped 4 pickled jalapeno 1 jar marinated artichoke hearts (6 oz) drain & reserve marinade ~ sauce 2 t. Tabasco green jalapeno Kosher or coarse salt to taste Black pepper to taste Use a food processor with metal blade to finely grate parmesan cheese. Add the cream cheese, mixing well. Transfer cheese mixture to a mixing bowl. ~ peppers in processor, add drained Chop jalapeno artichoke hearts & process just until coarsely ~ mixture & the chopped. Add artichoke/jalapeno ~ jalapeno sauce to cheese mixture. Mix well. If needed, add small amount of additional marinade to obtain desired consistency. Salt & pepper to taste.

Refrigerate until ready to serve. Serve with a variety of crackers or chips. Makes 16 servings or 2 cups.

1 T. curry powder 1 T. vinegar 1 T. prepared horseradish

Combine all ingredients & refrigerate 24 hours.

Serve with raw veggies. Keeps well in the fridge!

Rhonda’s Veggie Pizza Submitted By: Rhonda Sihocky, Poplar Grove

1 pkg. refrigerated crescent rolls (8 oz) 1 cup sour cream 1 pkg. cream cheese, softened (8 oz) 1 cup mayo 1/4 t. garlic powder 1 pkg. Italian dressing mix (1 oz) 1 bunch green onion 1 pkg. or less grape tomatoes, halved 1 red or green bell pepper, chopped 1-1/2 cups fresh broccoli, chopped 1-1/2 cups fresh cauliflower, chopped 1 carrot, grated Shredded cheese Preheat over to 350 degrees F. Spray a jelly roll pan with nonstick cooking spray. Pat crescent roll dough into a jelly roll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium sized mixing bowl, combine sour cream, cream cheese, mayo, garlic powder & Italian dressing mix. Spread this mixture on top of cooled crust.

Arrange the onion, carrot, broccoli, cauliflower, bell pepper, tomatoes & shredded cheese on top of the creamed mixture. Cover & let chill, cut it into squares & serve.

3 Ingredient Crab Dip Submitted By: Stacey Burger of Society Cleaning

1 pkg. imitation crab meat (14 oz) 1 cup mayonnaise 2-1/2 to 3 teaspoons Mrs. Dash extra spicy seasoning blend to taste Simply combine all ingredients. Only 5 minutes prep time.

Page 10

Homemade HO IDAYS

SOUPS & STEWS

Insta Pot Vegan Chili

Norwegian Potato Soup

Submitted By: Rachel Sanford, Poplar Grove

Submitted By: Karen Drager, Poplar Grove

1 lg. onion chopped 1 red bell pepper, diced 1 green bell pepper, diced 3 cloves of garlic, minced 8 oz of meat substitute (optional) ex- 8 oz mushrooms, 2 cups cauliflower crumbles, 8 oz Seitan 2 cups water 1/2 t. garlic powder 1/2 t. black pepper 1 t. paprika 1 t. oregano 1 t. chipotle chili powder (optional) 2 t. ground cumin 1/4 cup chili powder 1 can of pinto beans low sodium (15 oz) 1 can of kidney beans low sodium (15 oz) 1 can of corn (15 oz) 1 can tomato sauce low sodium (8 oz ) 1 can tomato paste (6 oz ) 2 T. Masa Tamale Flour

8 medium potatoes, peeled & cubed 1 lb. ground beef 2 lg. onions, chopped 1 egg 1 cup celery, sliced 3 T. milk 1 cup carrots, sliced salt & pepper 6 cups beef stock fresh parsley to garnish Add all vegetables to meat stock. Season to taste & simmer 1 hour. Then combine ground beef, egg, milk & seasonings. Form into small 1” meatballs.

Drop into boiling soup & cook 10 minutes. If more seasoning is desired, add 1-2 T. ground dill to meatballs. Serve with parsley & croutons if desired.

Chop all vegetables & add to InstaPot. Lightly sauté vegetables in a small amount of water, veg. broth or bean juice until softened. If using a meat substitute add now. Add water & all spices except Masa & stir well. Mix in beans & corn, stir well. Add tomato sauce & diced tomatoes to TOP of stew & DO NOT STIR. Add lid to InstaPot & set to MANUAL mode for 10 minutes. Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure. Stir in tomato paste & any last minute garnishes & Masa flour. Let rest for 10 minutes to thicken, stirring occasionally.

Recipe Notes: Cauliflower Crumble Recipe: 1-1/2 cups, of riced cauliflower, 1 cup finely minced mushrooms & 1/2 cup of finely chopped walnuts (optional). Stir together with 2 T. light soy sauce & bake in a 350 degree oven for 30 minutes. Stir & continue baking for an additional 10 to 15 minutes or until browned. These crumbles make a wonderfully healthy but meaty chili without using any of the highly processed soy protein meat subs.

Butternut & Acorn Squash Soup Submitted By: Rhonda Sihocky, Poplar Grove

1 butternut squash, halved & seeded 1 acorn squash, halved & seeded 3 T. butter 1/4 cup chopped sweet onion 32 oz chicken broth 1/4 cup brown sugar 2/3 to 1 block cream cheese (8 oz) 1/2 t. ground black pepper Ground cinnamon to taste A few dashes hot sauce to taste Preheat oven to 350 degrees F. Place the squash halves cut side down in a baking dish. Bake 45 minutes or until tender. Remove from heat & cool slightly. Scoop the pulp from skins. Discard skins.

Melt butter in pan over medium heat & sauté the onion until tender. In a blender or food processor, blend in small batches: Squash, onion, broth, brown sugar, cream cheese, pepper, cinnamon & hot sauce until smooth, transfer to pot. Cook over medium heat stirring occasionally until heated through.

Serve warm.

Junior Stew Submitted By: Rachel Sanford, Poplar Grove

1 lb. beefless ground (Gardein or Beyond) tofu, already cooked 3-4 thinly sliced potatoes 1 onion, diced 1 lg. can of crushed tomatoes Pinto beans Salt, pepper & sugar to taste Bake or microwave potatoes. Sauté onion in olive oil. Add salt, pepper & sugar (optional) along with sliced potatoes. Add Tofu & beans. Bake at 350 degrees F for 30 minutes until tender.

Page 11

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Page 13

Homemade HO IDAYS

VEGGIES & SIDES

Swiss Vegetable Medley

Bacon Lovers Green Beans

Submitted By: Lisa Jones

Submitted By: Stacey Burger of Society Cleaning

1 pkg. (16 oz) frozen broccoli, carrots & cauliflower medley, partially thawed & drained 1 can (10-3/4 oz) condensed crm of mushroom soup, undiluted 1/2 cup sour cream 1/8 - 1/4 t. black pepper, or to taste 1 jar (4 oz) chopped pimentos, drained 1 cup shredded Swiss cheese (divided) 1 can (2.8 oz) french fried onions, divided Combine vegetables, soup, sour cream, pepper, pimentos & 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1 qt. casserole. Cover & bake at 350 degrees for 30-35 minutes or until bubbly. Uncover; sprinkle with rest of cheese & onions. Return to the oven until cheese is melted, about 5 minutes.

4 cans Del Monte green beans, any style (14.5 oz ea.)

10 slices bacon cooked 2 T. soy sauce 1/3 cup light brown sugar 1/4 cup butter, melted 1 t. garlic powder 1/4 t. pepper 1/4 t. salt Preheat oven to 350 degrees F. Place drained green beans in a large bowl, set aside. Prepare bacon according to package. (I love cooking mine in the oven). Cut in large pieces & set aside. Combine the soy sauce, brown sugar, melted butter, garlic powder, salt & pepper in a small bowl. Stir until well combined. Next, pour mixture over green beans & add your bacon. Gently stir, until beans are evenly coated. Place the green beans in a 9x13 casserole dish or baking pan. Bake uncovered for 30 minutes.

Surkal (Sour Cabbage) Submitted By: Karen Drager, Poplar Grove

1 medium white or red cabbage Cut into half, remove core. Lay flat & slice thin.

Lay cut cabbage in a baking dish to cook in oven or in a frying pan on top of the stove. Pour bacon or ham drippings in the bottom of the pan.

Combine the following ingredients: 1 cup water or broth 2 T. sugar 2 T. caraway seeds 1-2 T. vinegar 1 t. salt Bring to a boil & pour over cabbage. Bacon bits can be added for more flavor. Cook at 350 degrees F for 30-40 minutes, until cabbage is translucent.

Green Bean Artichoke Casserole Submitted By: Francine Mills, Poplar Grove

4 cans French cut green beans rinsed & drained 1 can of artichoke hearts (8-1/2 oz) 1/2 cup grated parmesan cheese 1/2 cup of olive oil or canola oil 1 can of water (green been can) 1 t. ground black pepper Preheat oven to 325 degrees. Spray 9x13 pan. Rinse & drain green beans. Drain artichoke hearts and cut each heart into 6 pieces.

Mix together all ingredients. Pour into sprayed pan. Bake 1 hour uncovered.

Squash Apple Bake Submitted By: Joan Pfeifer, Belvidere

1/2 cup brown sugar 1 T. flour 1/4 cup butter, melted 1/4 t. nutmeg 1/2 cup chopped pecans 2 apples 1 med. (about 1-1/4 lb.) butternut squash Peel squash & cut into 3/4� thick slices. Peel & core apples & cut into wedges. Grease 9x13 baking pan, arrange squash slices in pan, then top with apple wedges. Combine remaining ingredients & spoon over apples. Bake at 350˚ for 1 hour or until tender.

Rosemary Garlic Mashed Potatoes Submitted By: Rhonda Sihocky, Poplar Grove

5 lbs Yukon Gold potatoes 10 peeled cloves garlic 2 to 5 sprigs rosemary 1/2 to 1 stick butter 1/2 to 1 pkg. cream cheese or for lower fat Neufchatel cheese 1/2 to 1 cup potato water Boil cubed potatoes, whole cloves of garlic & rosemary in salted water about 10 minutes, check if done before draining water (save one cup of the potato water). Take out the rosemary sprigs. Add cheese & butter & mash everything together including garlic. Add potato water as needed to achieve a creamy texture. Salt & pepper to taste. If make ahead, put into baking dish & cover with foil & bake at 350 until heated through, anywhere from 30 to 45 minutes. You might want to take them out of the refrigerator so it does not take as long.

Page 14

Homemade HO IDAYS

MAIN DISHES

Lasagna

Tater Tot Bake

Submitted In Honor Of: Ruth Lear, Belvidere

Submitted By: Gail Spoden, Stylehouse Furniture

10 lasagna noodles 2 lbs. ground beef, browned 1 onion, chopped 1 t. salt 2 T. oregano 1 jar Five Brothers or any pasta sauce (26 oz) 1 can mushrooms, stems & pieces 1 carton cottage cheese 1 cup grated parmesan cheese 12 oz ea. shredded mozzarella & parmesan cheese Preheat oven to 350 degrees F. Boil 10 lasagna noodles, drain; brown 2 lbs. ground beef with 1 onion, chopped & drain off any fat. Add 1 jar of pasta sauce, 1 can mushrooms - stems & pieces, heat thoroughly. Mix together 1 carton cottage cheese, 1 t. salt & 2 T. oregano, 1 cup grated parmesan cheese.

Put one layer of noodles in bottom of 9x13 pan, layer cottage cheese mixture, then meat/sauce mixture, shredded mozzarella cheese & shredded parmesan cheese then noodles. Repeat as many layers as you can. Finish with thin layer of sauce & shredded cheese. Bake for 1 hour or until bubbly. If taken from fridge, bake a little longer. Let stand 15 minutes before you cut & serve.

1 pound ground beef 1 onion, chopped salt & pepper to taste 1/2 (32 oz) pkg. tater tots 1 can cream of mushroom soup (10.75 oz) 1/2 cup milk 1-1/2 cups shredded cheddar cheeses Preheat oven to 350 degrees F. In a large skillet over medium-high heat, brown the ground beef with onions. Drain excess fat & season with salt & pepper to taste. Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In bowl, stir the soup into the milk until smooth, pour over tater tot & beef layers. Sprinkle cheddar cheese evenly over top.

Bake for 30-40 minutes, until cheese is bubbly.

Cabbage Goulash Submitted By: Susan Diamond - Belvidere Cemetery

1 lb. pork sausage 1 lb. ground beef 1 lg. onion chopped 1 can chopped tomatoes (28 oz) 1/4 t. red pepper 2 T. vinegar 1 T. chili powder 1 t. garlic powder 10 cups chopped cabbage Brown meats & onion, drain. Add remaining ingredients except cabbage, mix well. Stir in cabbage. Simmer 15-20 minutes or until cabbage is tender. Makes 10-12 servings.

Pork Tenderloin Submitted By: Tara Branom, Belvidere

3/4 cup soy sauce 1/4 cup sesame oil 2 t. ginger 6 cloves minced garlic 1/4 cup brown sugar 1 t. red & black pepper Pork tenderloin (approx. 1-1/2 to 2 lbs) Mix marinade ingredients together, pour over pork tenderloin. Marinate for at least 8 hours. Cook for 1 hour at 325 degrees. Internal temperature should be 160 degrees.

Taco Salad Submitted By: Carrie Savino, Capron

1 lb. ground beef, browned 1 can kidney beans, drained & rinsed 1 can black olives, sliced 1-2 cups shredded cheddar cheese 1 head of iceberg lettuce, shredded 1 jar of original Ortega taco sauce (12 oz.)

1 diced tomato 1 family size bag of Doritos, slightly crushed Combine meat, beans, olives, sauce & chill in fridge until cold. Combine remainder of ingredients right before serving. Enjoy as a meal or side dish!

Mexican Dinner Submitted By: Helen Dennis, Belvidere

3 lbs. ground beef 2 T. Accent 2 cans tomato sauce (8 oz) 2 T. salt 1 cup chopped onions 2 T. taco sauce 1 cup chopped celery 2 T. chili powder 2 cans refried beans (13 oz) 1 lg. can stewed tomatoes 1/2 lb. ea. monterey & sharp cheddar cheeses Brown meat, onions, celery - drain off grease.

Combine all but beans & cheese. Spread beans on top then cheese. Bake for 1 hour at 350 degrees F. Put tortilla chips on plate then proceed with following to taste. Sour cream, shredded lettuce, fresh tomatoes - chopped, black olives - diced, shredded cheese & guacamole dip.

Guacamole dip consists of 3 avocados, 3 T. sour cream, a dash of garlic salt & Tabasco Sauce.

Page 15

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Page 16

WEEKLY SPECIALS!

MONDAY .......................................$2 WELL DRINKS TUESDAY ...................................................$3 WINES WEDNESDAY .............................$3 VODKA DRINKS THURSDAY .................................$3 JACK & COKES FRIDAY ..........................................$4 CALL DRINKS SATURDAY ............................$2 DOMESTIC BEERS SUNDAY ....................................$3 BLOODY MARYS

HAPPY HOUR DAILY 4:00 - 6:00 PM HALF PRICE DRINKS! (Excludes Daily Specials)

TRY OUR NEW GAMES

Betty Boop, Olvera Paradise, Money Wheel, Wild Witch, Jungle Riches, Pubbin’ and To Catch A Bonus.

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OPEN: Monday-Thursday 8 AM -12 AM Friday & Saturday 8 AM - 2 AM • Sunday 11 AM - 12 AM

Give The Perfect Gift This Holiday Season

UNCLE JOHN’S

Family RESTAURANT “Great Family Atmosphere & Home Cooking” Daily Breakfast Specials 6-11 AM FISH FRIDAY 11 AM-8 PM FRIED CHICKEN Wed. 11 AM-8 PM Fried Cod, Walleye, Perch, Catfish, Jumbo Shrimp & Baked Cod Light N’ Lively Daily Specials Too! Dishes Available

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Page 17

Homemade HO IDAYS

BEVERAGES & SAUCES

Cranberry Sauce

Homemade Egg Nog

Submitted By: Rhonda Sihocky, Poplar Grove

Submitted By: Denise Simon, Marengo

1 bag cranberries, fresh or frozen 3/4 to 1 cup sugar 1 can pineapple tidbits (20 oz) 1 can or 2 or 3 small cans mandarin oranges (15 oz) 1 small box of any red color Jell-O Drain the juice from all of the cans of fruit into a 2 cup measuring cup. Put 1 cup into a saucepan along with sugar, stir to dissolve & bring to a boil. Add the cranberries & stir, bring to a boil. Turn down heat to a low simmer. Simmer for 10 minutes. Keep stirring. After 10 minutes, remove from heat, let cool. Dissolve the Jell-O in 1 cup of boiling water.

Make sure it’s completely dissolved then add the other cup of juice. Let cool. After cranberries & Jell-O have cooled, mix together, add all the fruit.

Refrigerate. Make at least 1 day ahead.

12 egg yolks (save whites) 1 cup sugar + 3 T. sugar 6 cups whole milk 3 cups heavy cream 3 t. nutmeg 12 egg whites 3 oz. Bourbon (optional) In bowl of stand mixer, beat the egg yolks until they lighten in color. Gradually add 1 cup sugar & continue to beat until completely dissolved. Add milk, cream, bourbon (optional), nutmeg & stir. In a stand mixing bowl beat egg whites to soft peaks.

Gradually add 3 T. sugar into peaks. Combine with first milk mixture. Refrigerate. Makes 1 gallon.

Vodka Slush Submitted By: Rhonda Sihocky, Poplar Grove

1 cranberry juice (32 oz) 1 can of frozen lemonade concentrate (6 oz) 6 oz vodka Stir together & freeze. When serving add a small amount of 7-Up to glass.

Christmas Wassail Submitted By: Karen Drager, Poplar Grove

1 gallon apple cider 1 can lemonade (6 oz), defrost 1 t. ground cloves 1 can orange juice (6 oz), thaw 1 t. ground allspice 1 t. ground cinnamon 1/2 cup firmly packed brown sugar Combine 2 cups apple cider & spices in a large pan & bring to a boil. Reduce heat & simmer 10 minutes. Add remaining cider & other ingredients & heat until warm. Do not boil. Serve warm.

Golden Holiday Punch Submitted By: Kelly Smith, Belvidere

1 can frozen strawberry concentrate 1 can frozen orange concentrate 1 liter Ginger Ale Sherbet Ice Cream 2 frozen ice cube trays Combine all ingredients. Put several scoops of sherbet ice cream on top. Say Grace before your meal & enjoy.

Old Fashioned Hot Chocolate Submitted By: Nancy Smelter, So. Beloit

1/3 cup sugar 1/4 cup baking cocoa 1/4 t. salt 3 cups milk, divided 3/4 t. vanilla extract 1 cup whipping cream 1 oz sq. bittersweet baking chocolate 1 oz sq. white melting chocolate 3/4 cup whipping cream, whipped 6 t. mini semi-sweet chocolate chips Combine sugar, cocoa, salt & 1/2 cup milk in a medium bowl; beat until smooth. Pour into a slow cooker; add remaining milk & vanilla. Cover & cook on low setting for 2 hours. Add cream; cover & cook on low setting for an additional 10 minutes.

Stir in baking & melting chocolates until smooth.

Divide hot chocolate into 6 mugs; top each with 2 tablespoons whipped cream & one teaspoon mini chocolate chips. Serves 6.

Cranberry Pear Sauce Submitted By: Karen Vandenbroek, Belvidere

1 T. butter 1 small onion 2 Bartlett pears cored & diced 1 (12 oz.) pkg. cranberries 1/2 cup sugar 1/4 cup raisins 2 T. lemon juice 1 t. grated lemon zest 1/4 t. salt 1/4 t. ground ginger 1/4 t. ground cloves In large deep sautĂŠ pan, melt butter over low heat.

Add onion, cook until softened, about 10 minutes.

Add remaining ingredients.

Increase heat to medium/high. Cook, stirring frequently, until pears soften & cranberries burst, about 15 minutes.

Remove from heat.

Page 18

Homemade HO IDAYS

PIES & CAKES

Frost On The Pumpkin Pie

Denise’s Turtle Pie

Submitted By: Ruth Ann VanFleet, Belvidere

Submitted By: Denise Simon, Marengo

1 graham cracker pie shell Filling: 1 can (16 oz) vanilla frosting 1 cup sour cream 1 cup canned pumpkin 1 t. cinnamon 1/2 t. ginger 1/4 t. cloves 1 (8 oz) frozen whipped topping (thawed) 4 cups In large bowl, combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed.

Fold in 1 cup whipped topping. Pour into crust.

Refrigerate until set. Spread remaining whipped topping over filling. Refrigerate at least 4 hours or until serving time. Enjoy! (8 Servings)

1 cup semi-sweet chocolate chips (6 oz), divided 1/4 cup chopped pecans 1 pastry shell (9 in), baked 1/4 cup caramel topping 2 pkg. cream cheese (8 oz ea.), softened 3/4 cup confectioner’s sugar 2 T. whipping cream Sprinkle 1/4 cup chocolate chips & pecans into pastry shell. Pour caramel over. In a bowl, beat cream cheese & sugar until smooth. In a sauce pan over low heat cook & stir cream & remaining chips until smooth. Gradually add cream cheese mixture, mix well. Spread into shell. Garnish with chocolate chips, pecans, caramel & whipped cream.

Norwegian Apple Pie Submitted By: Karen Drager, Poplar Grove

1 egg 1/4 t. salt 1/2 cup chopped almonds 3/4 cup sugar 1 t. cinnamon 1 t. vanillla 1/2 cup flour 1 t. baking powder 3 medium tart apples, pealed, cored & diced Topping For Pie: 1 cup whipping cream 2 T. powdered sugar Beat Together Preheat oven to 350 degrees F. Butter 9” pie pan.

Stir all ingredients together until blended. Mixture will be stiff. Spoon into pie pan. Bake 30 minutes or until brown. Cut into wedges to serve. Top with cream or ice cream. Enjoy!

Lemonade Pie Submitted By: Gail Spoden, Stylehouse Furniture

1 can (14 oz) sweetened condensed milk 1 can (6 oz) frozen lemonade 12 oz cool whip 2 graham cracker pie crusts (9”) Thaw lemonade concentrate & mix with milk (do not dilute lemonade). Refrigerate for 30 minutes, this is important. Fold whipped cream into lemonade.

Pour into 2 pie crusts. Refrigerate at least 4 hours.

Keep refrigerated until serving & left overs. Note: I added a little extra lemon juice.

Harvest Celebration Cake Submitted By: Nancy Smelter, So. Beloit

1-1/2 cups sugar 1/2 t. vanilla extract 1/2 cup brown sugar, packed 4 eggs 2 t. baking soda 2 cups all purpose flour 1/2 t. salt 15 oz can pumpkin 2 t. cinnamon 1 apple - cored, peeled Submitted By: Harriet E. Glass, Belvidere 1/4 t. nutmeg and chopped 1/4 t. ground ginger 1/2 cup chopped nuts 4 cups large Granny Smith apples 1 cup oil 1 cup granulated sugar 2 T. flour Frosty Vanilla Icing: 1/2 t. cinnamon Dash of nutmeg 16 oz powdered sugar 1/2 cup butter, softened 2 T. lemon juice Dot with butter 8 oz cream cheese, softened 2 t. vanilla extract Streusel Topping: Combine all ingredients until smooth.

1/2 cup granulated sugar 1 stick of margarine Combine sugar, brown sugar, baking soda, salt & 1/2 cup flour spices; mix well. Stir in oil, vanilla & eggs. Add Sprinkle with chopped nuts (optional) flour, 1/2 cup at a time, beating after each addition.

Preheat oven to 425 degrees F. Put all pie Mix in pumpkin; stir in apples & nuts. Pour into a ingredients in an unbaked pie crust and top with greased & floured Bundt pan; bake at 350 degrees streusel topping mixture. Bake for 1 hour. for one hour. Let cool; spread with icing.

Apple Streusel Pie

Page 19

These Safety Tips Are Courtesy Of “The Belvidere Fire Department”

We Wish You A Joyous & Safe Holiday Season!

HOLIDAY SAFE TREE & OTHER SAFETY TIPS Trimming the Christmas tree is one of the highlights of the holiday season. Follow these tips to make sure you’re decorating safely:

PASSION M C O

ty

ing

Once monthly (every 4 weeks), any person with a Boone County address can receive one prepack box of food. Each box typically has cereal, crackers, canned good, laundry detergent & many other items. Box distribution is on Thursdays, 3:30 - 5:00 PM.

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ed

NEED A BOX?

SET LO

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When using a traditional tree, keep your tree in water at all times and away from your fireplace, radiator and heater.

• Check your tree lights. Repair or throw away lights with frayed or exposed wires. Turn off all the lights when you leave home or go to bed.

• Have a reliable fire extinguisher in your home.

Know where it is and how to use it.

• Only use indoor, UL® approved lights on your tree. Miniature lights which have cool-burning bulbs are safest.

• Never use more than three light sets on one extension cord. Extension cords should be placed against walls to avoid tripping hazards, but never under rugs.

• Avoid placing small or breakable ornaments on lower tree branches where small children or pets can reach them.

u the comm The Compassion Closet, located at First Presbyterian Church accepts donations of nonperishable foods to be distributed to our community

221 N. Main, Belvidere 815-544-6402

WANT TO DONATE? WE ACCEPT DONATIONS AT ANY TIME! Some items we put in each box: Jelly; Peanut Butter; Cereal; Crackers; Elbow Mac; Spaghetti Sauce; Ramen Noodles; Canned Vegetables & Fruit, Pork & Beans; Flavored Rice; Jell-O; Microwave Popcorn; Yakisoba Noodle Meals; Cookies; Canned Ravioli; Instant Potatoes; Canned Chili; Tuna; Soup; Laundry Detergent; Toilet Paper & Paper Towels.

WISH LIST

Peace of Mind At your time of need or when planning ahead, rely on our trusted specialists.

BCelvidere emetery Association

815-547-7642 1121 N. Main Belvidere

123

Make sure your house numbers are visible from the road. They should be 4” in height and contrasting in color. This will make it easier for emergency responders to find your residence.

Please remove snow from around the hydrant in your yard.

It saves valuable time in the event of a fire on your street.

During the holiday season take extra precautions when preparing your meals.

Please don’t leave your cooking unattended.

Page 20

Coming Thursday, December 5th

22 WINNERS $ IN TOTAL

450

CASH PRIZES

$100 GRAND PRIZE $50 RUNNER-UP PRIZE $20* First Prize $10* Second Prize (*Awarded At Each Business)

Contest Ends Wednesday, December 18, 2019.

Winners Will Be Announced In The New Year’s Issue.

Page 21

Homemade HO IDAYS

DESSERTS & COOKIES

No Bake Church Window Cookies

Easy Drop Danish

Submitted By: Anne Alt - Caledonia

Submitted By: Karen Drager, Poplar Grove

12 oz. package chocolate chips 1 stick margarine 1 cup flaked coconut 1 cup chopped nuts of choice 10 oz. package of small colored marshmallows

2 cups Bisquick 1/4 cup margarine, softened 2 T. sugar

2/3 cup milk 1/4 cup preserves

Preheat oven to 450 degrees F. Mix baking mix, margarine & sugar until crumbly, then mix in milk until a dough forms. Drop by rounded teaspoonfuls on greased baking sheet. Make a well in the center with a teaspoon & fill with the preserves. Bake 1015 minutes, until golden brown.

Melt chips and margarine over low heat, take off heat and add 1 cup flaked coconut, stir well! Cool.

Then add 1 cup chopped nuts of your choice and 1 10 oz. package of small, colored marshmallows.

Roll into a jelly roll form & refrigerate. Take from refrigerator & cut into slices. When sliced these Submitted By: Gail Barton of Byron Bank cookies will look just like a church window.

3/4 cup sugar 1 cup cooked & mashed carrots Submitted By: Theresa Eucker, Belvidere 3/4 cup shortening 1 egg 2 cups flour 1/2 t. cinnamon 2 cups sifted flour 2 t. baking powder 2 t. baking powder 1/2 t. baking soda 1/2 t. salt Set aside. Mix together: Orange Icing: 4 eggs beaten 2 cups sugar 3 to 4 T. orange juice 3/4 cup melted butter 2 cups pumpkin 2 T. orange zest Add the above & mix.

1 T. butter (room temp) Bake at 325 degrees F for 30-35 minutes, cool & 1-1/4 cup confectioner’s sugar frost with cream cheese frosting.

Cream the shortening & sugar, stir in carrots. Add the egg & mix well. Next, add the dry ingredients, blending well. Drop by teaspoon onto cookie sheet.

Submitted By: Kim Branom, Belvidere Bake 12 to 15 minutes at 350 degrees. Let cool.

FOR THE CRUST Combine juice & zest with butter.

Stir in 2 cups Graham Cracker Crumbs confectioner’s sugar until desired consistency is 1/2 stick of butter, melted reached.

Add more juice or sugar as needed.

1/4 cup sugar

Carrot Cookies

Pumpkin Squares

Grandma’s Cherry Dessert

FOR THE CREAMY LAYER 1 can sweetened condensed milk (14 oz) 8 ounces Cool Whip 1/4 cup lemon juice TOPPING 2-20 ounce cans of Cherry Pie Filling INSTRUCTIONS Combine crust ingredients until all of the crackers are moistened. Press into the bottom of a 9x13 baking dish. Combine sweetened condensed milk & lemon juice with your mixer for about 1 minute. It will thicken up a little bit. Fold in Cool Whip. Top with cherry pie filling & refrigerate for at least one hour before slicing & serving.

Festive Coconut Macaroons Submitted By: Ruth Ann VanFleet, Belvidere

4 egg whites 1/2 t. almond extract 2/3 cup sugar 4 cups coconut 1/4 cup flour 1/8 t. salt 1/4 cup chopped red candied cherries 1/4 cup chopped green candied cherries Heat oven to 325 degrees. Grease & flour cookie sheets. In large bowl, beat egg whiles until foamy.

Beat in sugar, flour, salt & extract until well blended.

Stir in coconut & cherries. Drop dough by scant tablespoons, 2 inches apart on cookie sheets. Bake 13-17 minutes or until they are set and lightly browned. Remove from cookie sheets. (24 cookies)

Page 22

Homemade HO IDAYS

DESSERTS & COOKIES

Low Carb Layer Dessert

Nana’s Pumpkin Treat

Submitted By: Kim Branom, Belvidere

Submitted By: Jennifer Lange of MapleCrest Care Centre

PECAN CRUST 1 1/2 cups Blanched almond flour 1/2 cup pecan meal (or make it by grinding up pecans in a food processor) 2 T. powdered erythritol (or granulated), can find it under the name Swerve 1/3 cup butter (measure solid then melt it) CREAM CHEESE LAYER 1/4 cup heavy cream 1/4 cup powdered erythritol 1/2 tsp vanilla extract 8 oz cream cheese, softened CHOCOLATE LAYER 1/3 cup cocoa powder 1 1/2 cups heavy cream 1/3 cup powdered erythritol 1/2 t. vanilla extract WHIPPED CREAM LAYER 1-1/2 cups heavy cream 2 T. powdered erythritol 1/2 t. vanilla extract 1 oz sugar-free dark chocolate (shaved using a peeler grater or shaver) CRUST Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper. In a large bowl, stir together almond flour, pecan meal & powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the line baking dish.

Bake for 12-15 minutes until golden & firm. Set aside to cool.

CREAM CHEESE LAYER Use a hand mixer to beat the cream, vanilla extract & powdered erythritol together, until stiff peaks form.

Gradually beat in the softened cream cheese a bit at a time until well combined. Once the crust has cooled, spread the cream cheese mixture evenly over it.

CHOCOLATE LAYER Beat the heavy cream, powdered sweetener & vanilla until stiff peaks form. Beat in cocoa powder gradually. Spread the chocolate whipped cream over the cream cheese layer.

WHIPPED CREAM LAYER Use a hand mixer to beat the cream, vanilla & powdered erythritol together until stiff peaks form.

Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.

Refrigerate for 1-2 more hours or as long as needed until serving to fully set.

3/4 cup sugar 1-1/2 sticks of butter, melted 2 sleeves Ritz crackers 1 can of pumpkin (15 oz) 1 t. cinnamon 1/4 t. nutmeg 2 boxes instant vanilla pudding (4.6 oz) 1 cup of whole milk 1 container of whip topping (8 oz) Preheat oven to 350 degrees F. Crush the 2 Ritz cracker sleeves, set 1/4 cup aside for topping. Then mix 3/4 cup sugar with 1-1/2 sticks of melted butter.

Next pat crust into bottom of 9x13 pan, then bake 78 minutes. For filling mix 15 oz can of pumpkin with 1 t. of cinnamon & 1/4 t. of nutmeg. In separate bowl prepare the 2 boxes of vanilla pudding with 1 cup of whole milk, beat until it begins to thicken.

Marry the pumpkin mixture & vanilla pudding together. Once crust is cooled apply the pumpkin pudding to top of crust. Next top with 8 oz of whip topping. Then sprinkle the 1/4 cup reserve crack on top. Refrigerate, cut in squares, serve & enjoy.

Easy Peanut Butter Cookies Submitted By: Kim Schmitz, Poplar Grove

1 cup peanut butter 1 t. vanilla 1 egg

1 cup brown sugar 1/8 t. baking powder

Preheat oven to 375 degrees F. Mix ingredients, place spoonfuls on a cookie sheet & bake for 10-12 minutes.

Cranberry Nut Bars Submitted By: Karen Drager, Poplar Grove

2 eggs 1 cup sugar 1 cup flour

1-1/4 cups fresh cranberries 1/2 cup chopped walnuts 1/3 cup margarine/butter, melted

Preheat oven to 350 degrees F. Grease an 8”x8” pan.

Beat eggs in a medium mixing bowl. Gradually add sugar & beat until thoroughly blended. Stir in flour & melted butter. Blend well. Add cranberries & walnuts, mix well, spread evenly in pan. Bake 40-45 minutes or until golden brown. Cool & cut into bars.

Makes 16.

Page 23

Carpet, Upholstery and Tile & Grout Cleaning

Your Holiday Cleaning Experts!

815.544.9244

duraclean.us

CHRISTMAS EVE SERVICE 4PM @ The Hidden Aerie You and your whole family are invited to Redemption C Redemption Church h u r c h oonn C Christmas hristmas E Eve. ve.

C o m e sing Come s i n g some s o m e of o f your y o u r favorite favorite C h r i s t m a s ssongs Christmas o n g s aand n d ccelebrate e l e b r a t e tthe h e bbirth i r t h ooff JJesus. esus.

We will be hosting our Christmas Eve Service at: The Hidden Aerie 116 W. Locust St., Belvidere, IL 61008 815-975-9621 www.redemption.cc

Boone County Family Restaurant Host Your Special EVENT In Our Banquet Room.

Up To 40 People.

Call Now To Reserve!

BBQ Ribs

Roast Turkey

Catch The Best Fish Fry In Town EVERY FRIDAY NIGHT!

Pick Up A Gift Certificate!

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Mon.-Sat. 7 AM - 8 PM Sun. 7 AM - 3 PM

DELICIOUS HOMEMADE SOUPS Monday Split Pea w/Ham

Tuesday Beef Barley

Wednesday Chicken Enchilada

Thursday Chicken & Dumplings

Friday Clam Chowder

Saturday Chicken Florentine

Sunday Cream Of Chicken w/ Rice

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Page 24

DELIVERY l CARRYOUT l CATERING

1946 Gateway Center Drive l Belvidere

815.544.3121

ORDER ONLINE @ ROSATISPIZZA.COM

CATERING SPECIALS

GROUPS FROM 20-30...$155 + TAX

GROUPS FROM 30-50...$220 + TAX

• 4 lbs. Beef (3256 Cal.) • Au Jus (1280 Cal.) • French Bread (3480 Cal.) • Sweet Peppers (480 Cal.) • Hot Peppers (204 Cal.) • 24 Pieces Chicken (8900 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • Option of 1/2 Tray Italian Table Salad (800 Cal.) or 5 Lbs. Salad Of Your Choice: Potato (3680 Cal.) Cole Slaw (2560 Cal.) or Macaroni (7350 Cal.)

• 6 lbs. Beef (4884 Cal.) • Au Jus (1920 Cal.) • French Bread (5220 Cal.) • Sweet Peppers (720 Cal.) • Hot Peppers (306 Cal.) • 32 Pieces Chicken (11,880 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • Option of Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.) Cole Slaw (5120 Cal.) or Macaroni (14,700 Cal.)

GROUPS FROM 50-70...$300 + TAX

GROUPS FROM 75-100...$390 + TAX

• 8 lbs. Beef (6512 Cal.) • Au Jus (2560 Cal.) • 10 lbs. Beef (8140 Cal.) • Au Jus (3200 Cal.) • French Bread (6960 Cal.) • French Bread (8700 Cal.) • Sweet Peppers (960 Cal.) • Hot Peppers (408 Cal.) • Sweet Peppers (1200 Cal.) • Hot Peppers (510 Cal.) • 72 Pieces Chicken (26,730 Cal.) • 80 Pieces Chicken (29,700 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • Option of Full Tray Italian Table Salad (1600 Cal.) • Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.) • Option of Cole Slaw (5120 Cal.) or Macaroni (14,700 Cal.) Additional Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.) Cole Slaw (5120 Cal.) or Macaroni (14,700 Cal.)

Add $7 substitute Baked Mostaccioli, Add $24 substitute Homemade Lasagna Must mention special catering offer when ordering.

PIZZA PARTY SPECIALS Turn any gathering into a Pizza Party featuring Rosati’s delicious pizza!

PIZZA PARTY FOR 20 (5) 18” Pizzas $100 (26,520 Cal.)

One Double Cheese • One Sausage One Pepperoni • One Super Supreme One Veggie Deluxe

PIZZA PARTY FOR 50 (12) 18” Pizzas $220 (59,420 - 63,570 Cal.)

Three Double Cheese • Three Sausage Three Pepperoni • One Super Supreme One Veggie Deluxe • One Make Your Own

PIZZA PARTY FOR 75 (20) 18” Pizzas $400 (101,860 - 110,160 Cal.)

Four Double Cheese • Four Sausage Four Pepperoni • Three Super Supreme Three Veggie Deluxe • Two Make Your Own

Larger groups - Call for special pricing.

Set-up available (extra charges apply).

CHECK OUT OUR FULL MENU ONLINE AT

ROSATISPIZZA.COM

BELVIDERE 815.544.3121 Store Hours: Sunday to Thursday: 10am - 11pm • Friday & Saturday: 10am - 12 midnight No personal checks accepted. Prices & Menu subject to change without notice.