Holiday celebrations

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Le Center Leader | Le Sueur News Herald | St. Peter Herald

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CELEBRATIONS

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PAGE 4

CELEBRATIONS

(Family Features) As the saying goes, sharing is caring, and nothing spreads a little love like a potluck gathering among family and friends.

Whether you’re celebrating the holidays or at a watch party for your favorite team, bring a simple make-and-take recipe for a tasty good time.

Not only does a potluck menu take some pressure off the host, it gives each guest the chance to share beloved recipes and introduce new dishes featuring favorite ingredients. One

sure bet for a crowd pleaser is the rich flavor of Musselman’s Apple Butter, a classic Pennsylvania Dutch spread made with apples and cinnamon that can add a special touch to your favorite sweet or savory recipes.

Be sure your dish arrives looking as good as it tastes with these tips for smart food transport: • Keep plastic wrap or foil from touching food on a serving platter by inserting toothpicks to create a tent.

• For hot dishes, such as these Sweet Bacon Smokies, pre-

vent the condensation that accumulates in the lid from dripping on food by wrapping the lid with a small cloth or paper towels.

• Use an insulated cooler to maintain the temperature of a dish for longer journeys, but for a short distance, place the serving dish in a larger pan lined with towels for a hot dish or with ice-filled plastic bags to keep a cool dish chilled.

Find more recipes just right for sharing at musselmans.com.

Gift Cards

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Save the Date Christmas Open House December 2nd “We’re your neighbors and friends”

www.fnblecenter.com 10 W. Minnesota St. • P.O. Box 160 Le Center, MN 56057 507-357-2273

November 2016

134 N. Kilkenny Rd. • P.O. Box 83 Kilkenny, MN 56052 507-595-2273

WHISKEY RIVER 34166 State Highway 99 St. Peter, MN 507-934-5600 www.riversp.com

Thanksgiving Buffet

Serving 10:30am-3:00pm Roast Turkey Chef Carved Pineapple Dijon Pit Ham Adults: 17.00 Traditional Dressing Seniors (60+): 15.00 Walnut and Apple Dressing Kids 5-12: 9.00 Baked Alaskan Cod with lobster leek sauce Kids 4 and under: 1.00 per yr Mashed Potatoes and Gravy Candied Yams Make Your Reservations Now! Buttered Corn Green Bean Casserole Cranberries Relish Tray Fresh Fruit Cheese and Crackers Assorted Breads Assorted Desserts Chocolate Fountain Coffee, Juice, Milk or Pop

November 2016

CELEBRATIONS

PAGE 5

Apple Butter Gooey Butter Cake Cake: 1 cup flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/4 cup unsalted butter, melted 2 tablespoons milk 1/2 teaspoon vanilla extract Filling: 4 ounces cream cheese, softened 1 cup Musselman’s Apple Butter 1 egg 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 cup powdered sugar 1/2 teaspoon ground cinnamon, plus additional for serving 1/2 teaspoon ground nutmeg whipped cream Heat oven to 350 F. Lightly grease 8-by-8-inch square pan.

Sweet Bacon Smokies 1 package bacon 1 package little smokies (little sausage or hot dogs) 1 cup Musselman’s Apple Butter Heat oven to 350 F. Place parchment paper on jelly roll pan or other edged baking pan.

To make cake: In large mixing bowl, whisk together flour, sugar, baking powder and salt. Whisk in egg, melted butter, milk and vanilla until moistened. Spread evenly in pan.

Cut bacon strips into thirds. Wrap each strip of bacon around a smokie, piercing with toothpick to hold bacon in place. Place smokies on pan.

To make filling: In large bowl with electric mixer, beat together cream cheese and apple butter until smooth. Beat in egg then beat in melted butter and vanilla. Scrape bowl then beat in powdered sugar, 1/2 teaspoons cinnamon and nutmeg.

Baste each smokie with generous amount of apple butter.

Spread filling over cake; bake 45-50 minutes, or until center is set. Do not overbake as center should be slightly gooey. Cool completely before serving.

Reduce heat to 275 F and bake another 20 minutes until bacon is cooked to desired doneness. Make sure apple butter doesn’t burn.

Garnish with whipped cream and dust with cinnamon to serve.

Transfer smokies to slow cooker on low heat to keep warm for serving.

Le Sueur Chamber of Commerce Presents

HOLIDAY LIGHTS PARADE Friday, December 2nd Downtown Le Sueur

Parade 6:00pm Fireworks to follow parade

F irework s are prov ided by the G reen M ill, T he B ar and L e S ueur K nights of C olumbus.

CHRISTMAS BOUTIQUE Saturday, December 3rd 9am - 1pm Visit Santa 10:00 to 11:30 am Valleygreen Square Mall Crafts and More!

You can find applications for Parade and Christmas Boutiquie on the Chamber Website www.lesueurchamber.org or contact the Chamber Office at 665-2501

Bake 20 minutes. Remove and flip each smokie. Baste again with apple butter.

Holiday Open House Thursday, December 8 4 p.m. -7 p.m.

Sample great holiday recipe ideas!

Specials throughout the store!

Have your picture taken with Santa Drawings for prizes

S Le ington • Le Center 3 5 7 -4 4 2 4 N ain • Le Sueur 665 - 2 63 0

www.radermachers.com

PAGE 6

CELEBRATIONS

November 2016

Photo courtesy of Getty Images (squash)

(Family Features) When the pace of family life gets busy, it seems easier than ever to forgo healthy eating plans, and the hectic autumn season is a big culprit. However, you don’t need to compromise flavor for nutrition when turning to convenient options that fit your busy lifestyle.

On average, Americans are only meeting the U.S. Department of Agriculture’s MyPlate recommendations for servings of vegetables, fruit, proteins, dairy and grains a mere seven days out of 365. Despite their best intentions to eat more healthy meals,

many families need inspiration and simple solutions so they can make better eating choices a reality more often.

Using educational tools like Nestlé’s Balance Your Plate program, you can put together delicious and nutritious meals that incorporate both frozen and fresh foods. It’s surprisingly simple to take a mindful approach, even for a fun and tasty option like pizza. Using the nutrition facts on the packaging, determine your serving size and then add a simple and nutritious side dish.

Here’s one way to pair a frozen pizza with a fresh side

dish: Start with a delicious, DIGIORNO pizzeria! thin crust pizza, like primo pepperoni, which includes 100 percent real cheese and premium meats.

Then, round out your meal with a simple side dish recipe focused on vegetables, such as this Chili Lime Butternut Squash or CaulSlaw.

Find more recipes and tips that allow you to choose the perfect pairings at mealtime at nestleusa. com/balance.

RECIPES ON PAGE 11

November 2016

CELEBRATIONS

PAGE 7

(Family Features) As millions of families across the country prepare to share holiday meals together, sometimes all it takes to perfect those revered moments is a twist on a timeless classic.

While it may be true that no holiday dinner is complete without the green bean casserole – a classic festive favorite – your guests could fall in love with a

new take on tradition. This time around, try shaking things up with bacon and cheddar, or add some Italian flair with a differently seasoned casserole.

Either way, with premium ingredients like Del Monte Green Beans, which are picked at the peak of freshness with water and a touch of natural sea salt, you’ll be left begging your guests to leave some leftovers.

With Bacon and Cheddar Green Bean Casserole or Green Bean Casserole Italiano, all you have to do is make a couple of simple tweaks to add that new flavor to the holiday menu.

For more holiday cooking inspiration and recipes, visit DelMonte. com.

Bacon and Cheddar Green Bean Casserole Green Bean Casserole Italiano Servings: 12 Prep time: 10 minutes Cook time: 30 minutes

2 cans (10 1/2 ounces each) Campbell’s Condensed Cream of Mushroom Soup 1 cup milk 1/2 cup shredded cheddar cheese, divided 6 slices bacon, cooked and chopped (about 6 tablespoons), divided 1/4 teaspoon ground black pepper 4 cans (14.5 ounces each) Del Monte Green Beans, drained 2 2/3 cups French’s Crispy Fried Onions, divided Heat oven to 350 F. In 3-quart baking dish, stir soup, milk, 1/4 cup cheese, 5 tablespoons bacon, black pepper, green beans and 1 1/3 cups onions.

Bake 25 minutes, or until bean mixture is hot and bubbling; stir. Sprinkle with remaining cheese, onions and bacon.

Bake 5 minutes, or until onions are golden brown.

Servings: 12 Prep time: 10 minutes Cook time: 30 minutes

2 cans (10 1/2 ounces each) Campbell’s Condensed Cream of Mushroom Soup 1 cup milk 1/2 cup shredded mozzarella cheese, divided 1/2 cup chopped, well-drained sundried tomatoes in olive oil, divided 1/4 teaspoon ground black pepper 2 teaspoons Italian seasoning, crushed 4 cans (14.5 ounces each) Del Monte Green Beans, drained 2 2/3 cups French’s Crispy Fried Onions, divided Heat oven to 350 F. In 3-quart baking dish, stir soup, milk, 1/4 cup cheese, 6 tablespoons tomatoes, black pepper, Italian seasoning, green beans and 1 1/3 cups onions.

Bake 25 minutes, or until bean mixture is hot and bubbling; stir. Sprinkle with remaining cheese, onions and tomatoes.

Bake 5 minutes, or until onions are golden brown.

Order your Christmas gifts early!

Preserve your special memories with a one of a kind Memory Bear.

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PAGE 8

CELEBRATIONS

November 2016

Easy Elegance for Your Holiday Meal (Family Features) There is no time like the holiday season to get together and make memories with family and friends. Nothing brings people together quite like an elegant meal featuring a standout main dish – an exceptionally prepared entree that pays true homage to the season and all that you celebrate. This focal point dish

should not only look delightful, but needs to also be a masterful presentation of mouthwatering flavor to keep your loved ones gathered around the table.

Creating this perfect dish begins with choosing a premium cut of meat. Take the guesswork out of this year’s meal with a selection from Omaha Steaks, a leading provider of premium

beef and gourmet foods. You can select the right cut of meat, flash-frozen to capture freshness and flavor at its peak, from the comfort of your home and have it delivered directly to your door.

Invite elegance to your holiday table with this recipe for a succulent prime rib roast and find more inspiration at omahasteaks.com.

Start with Something Sweet Satisfy the sweet tooth of all your guests with a sweet glaze on a juicy ham, another flavorful option to be the centerpiece of a holiday celebration. With Apricot Ham Glaze or Cranberry Orange Ham Glaze, you’ll know that you’re bringing the best flavor out of a premium, delightful ham, and pleasing the palates of those around the dinner table.

Apricot Ham Glaze Prep time: 5 minutes Cook time: 10 minutes Total time: 15 Serves: 6-8

Cranberry Orange Ham Glaze Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 10-12

1/2 cup brown sugar 1 teaspoon corn starch 1/2 teaspoon ground ginger 1 cup canned apricot nectar In small saucepan, combine brown sugar, corn starch and ginger. Stir in apricot nectar.

1 can (16 ounces) cranberry sauce 1 cup brown sugar 1/2 cup orange juice 1/2 teaspoon cloves, ground 1/4 teaspoon cinnamon, ground 1/4 teaspoon all spice

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Place all ingredients in small saucepan over low heat. Simmer 5 minutes, then serve

SUPER SUPER SAVINGS SAVINGS & HOLIDAY & HOLIDAY BONUS BONUS BUCKS BU Serving suggestion: Brush glaze over whole ham before roasting or over ham steaks while grilling.

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November 2016

CELEBRATIONS

PAGE 9

Prime Rib Roast with Rosemary and Thyme au Jus Serves: 10-14 Prep time: 30 minutes Total cook time: 3 hours, 50 minutes

6 pound Omaha Steaks Bone-In Prime Rib Roast 3 tablespoons olive oil 1/2 cup Omaha Steaks Private Reserve Rub 5 carrots, chopped into 1-inch pieces 5 celery stalks, chopped into 1-inch pieces

1 medium onion, chopped into 1-inch pieces 1 1/2 cups red wine 3 cups low-sodium beef broth 1 1/2 teaspoons fresh rosemary, finely chopped 1 1/2 teaspoons fresh thyme, finely chopped

Thaw roast completely (3-4 days for ensure generous coating.

6-pound roast) in refrigerator before cooking.

Roast until roast reaches an internal temperature of 125 F (for medium-rare), apHeat oven to 250 F. Remove roast from proximately 3 hours for 6-pound roast. packaging and pat dry with clean paper towels.

Remove roast from oven and let rest 20-30 minutes. Meanwhile, heat broiler to high, Coat outside of roast with olive oil and lib- with rack positioned for roast to sit about 4 erally season with rub. inches from heating element.

Turkey Melt with Cranberry Pesto Sauce recipe on page 10

tovers

is over, reach for the leftovers to whip up a ste buds celebrate all over again. For example, into other classic, seasonal entrees, like a turkey

Turkey Noodle Soup 2 1 1 1 1

tablespoons olive oil cup chopped onion cup chopped celery cup sliced carrots tablespoon Omaha Steaks Garlic & Herb Rub 1 package (32 ounces) no-salt-added chicken broth 1 cup dry egg noodles, uncooked 1 cup chopped roasted turkey In large saucepan, heat oil over medium-high heat.

Add onion, celery, carrots and rub. Cook 5 minutes until onions are softened, stirring occasionally.

Stir in chicken broth and

Place carrots, celery and onion in even layer on bottom of large roasting pan to catch beef drippings.

Place roast in roasting pan on elevated wire rack. Sprinkle any leftover rub on roast to

board. Skim fat from pan, if necessary.

Place pan on top of stove over two burners set on high heat. Add wine to pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with wooden spoon or whisk. Add beef broth and cook until reduced by half again.

Whisk or stir in rosemary and thyme.

Strain out vegetables and pour au jus into After roast has rested, place in oven un- serving vessel. der broiler, fat side up, about 5 minutes to Slice roast and serve with au jus. brown roast. #13415 Remove pan from oven. Remove wire rack Source: Omaha Steaks with roast from pan and place on carving

Thursday, November 17Wednesday, November 23 fresh. local. natural.

Celebrate the food lovers favorite holiday.

Fresh Deals- including Schroeder Butter $1.99 lb., local Vendors, Samples, Prizes, Ferndale Market turkeys, and Natural Balsam Firs

Would you like gravy on that?

EVERYONE IS WELCOME EVERY DAY. | 228 Mulberry Street | St. Peter, Minnesota | stpeterfood.coop | 507.934.4880

PAGE 10

CELEBRATIONS

November 2016

CONTINUED FROM

EASY ELEGANCE FOR YOUR HOLIDAY MEAL FROM PAGE 8 &9

New Ways to Love Leftovers This year, when the holiday feast is over, reach for the leftovers to whip up a flavorful meal that will let your taste buds celebrate all over again. For example, leftover turkey can be repurposed into other classic, seasonal entrees, like a turkey melt or a warm, flavorful soup.

Turkey Melt with Cranberry Pesto Sauce Photo featured on page 9

(Family Features) During the holidays, the main dish usually steals the spotlight. This year, turn the tables in your own kitchen and make the sides the stars of the show with just a couple everyday ingredients.

Cream and milk are kitchen staples all year long, but they become even more important during the holidays. Whether you are using DairyPure brand Heavy Whipping Cream to prepare delicious and creamy soups and sides – like Garlic Mashed Potatoes or Corn

Chowder – or using half & half or milk in your guests’ coffee, they’re perfect and versatile ingredients to always have on-hand. Just make sure to save enough milk for Santa Claus.

The only farm-tofridge dairy products backed by the exclusive

Creamy Garlic Mashed Potatoes Prep time: 10 minutes Cook time: 30 minutes Servings: 6

3 pounds Yukon gold potatoes, peeled, cut into large chunks 1 1/2 cups DairyPure Heavy Whipping Cream or Half & Half 4 large garlic cloves 3 tablespoons butter 1 large leek, chopped 1 teaspoon salt 1/4 teaspoon ground black pepper In 4-quart saucepan over high heat, heat salted water and potatoes to boiling. Reduce heat to low; simmer uncovered 20 minutes until potatoes are tender. Drain well.

In small saucepan over high heat, heat heavy whipping cream and garlic cloves to boiling. Simmer uncovered 15 minutes, until garlic is just soft.

In small skillet over medium heat, melt butter; add leek.

Cook 5-8 minutes, until leek is tender, stirring occasionally.

In large bowl, mash potatoes with garlic-cream mixture, leek, salt and pepper until well-blended and smooth.

Five-Point Purity Promise, DairyPure creams and milk contain no artificial growth hormones, are tested for antibiotics, are continually quality tested to ensure purity, only come from cows fed a healthy diet and are cold-shipped from your trusted dairy.

For more recipes for the holidays and every day, visit DairyPure.com, and find DairyPure on Facebook and Pinterest.

Creamy Corn Chowder Prep time: 5 minutes Cook time: 20 minutes Servings: 6

4 slices bacon, diced 3 stalks celery, finely chopped 2 small potatoes, peeled and diced 1 medium onion, finely chopped 1 green bell pepper, finely chopped 2 tablespoons all-purpose flour 2 tablespoons paprika 1 can (14 1/2 ounces) chicken broth 1 teaspoon salt 1 1/2 cups DairyPure Half & Half or Heavy Whipping Cream 1 can (15 1/4 ounces) corn, drained In 4-quart saucepan over medium heat, cook bacon until just crisp, stirring occasionally. With slotted spoon, remove to paper towels to drain. Reserve bacon.

4 slices sourdough bread, cut 1/2-inch thick 4 tablespoons butter, softened 1/4 cup prepared pesto 1/2 cup whole berry cranberry sauce 4 thin slices roasted turkey breast 4 slices fresh mozzarella cheese Heat heavy skillet over medium heat. Spread one side of each bread slice with butter. Spread other side of each slice with pesto.

Place 2 bread slices in skillet, butter side down. Top each with cranberry sauce, turkey, cheese and remaining slices of bread, butter side up. Cook, turning once, 6-8 minutes, or until golden brown and cheese is melted.

Turkey Noodle Soup

2 tablespoons olive oil 1 cup chopped onion 1 cup chopped celery 1 cup sliced carrots 1 tablespoon Omaha Steaks Garlic & Herb Rub 1 package (32 ounces) no-salt-added chicken broth 1 cup dry egg noodles, uncooked 1 cup chopped roasted turkey

Leave 2 tablespoons bacon drippings in saucepan. Add celery, potatoes, onion and pepper, and cook until vegetables are just tender, about 5 minutes, stirring occasionally. Stir in flour and paprika; cook 1 minute.

In large saucepan, heat oil over medium-high heat.

Gradually stir in chicken broth and salt until mixture is smooth and thickened.

Add onion, celery, carrots and rub. Cook 5 minutes until onions are softened, stirring occasionally.

Stir in half & half (or heavy whipping cream) and corn; over high heat, heat to boiling. Reduce heat to low; simmer uncovered 5-10 minutes, until mixture is heated through.

To serve, sprinkle each serving with reserved bacon.

Stir in chicken broth and noodles. Bring to boil. Reduce heat; cover and simmer 10 minutes until noodles are tender. Stir in turkey; cook 2 minutes until heated through.

November 2016

CELEBRATIONS

CONTINUED FROM HEALTHY EATING IDEAS FOR A HECTIC AUTUMN FROM PAGE 6

PAGE 11

Caul-Slaw

Recipe courtesy of Nestlé Servings: 8 5 1 3/4 1/4 1/4 1/4

cups cauliflower, grated cup carrots, peeled and grated cup ranch dressing, fat free cup apple cider vinegar teaspoon kosher salt cup green onions, sliced

In bowl, mix all ingredients together. Let rest 5-10 minutes to allow flavors to combine.

Tip: Cut cauliflower into quarters, keeping core attached; this will keep cauliflower from falling apart during grating.

Chili Lime Butternut Squash Photo featured on page 6 Recipe courtesy of Nestlé Servings: 4-6

4 cups butternut squash, large diced 1 teaspoon Chili Powder 1/2 teaspoon cumin 1/2 teaspoon lime zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper olive oil spray Heat oven to 400 F. In bowl, toss all ingredients except olive oil spray together.

Spray foil-lined sheet tray with olive oil spray and spread vegetables over tray.

Roast in oven 20 minutes.

on Third

A s we count our blessings this T hank sgiv ing holiday, we realiz e that your friendship is at the top of the list, and for this we are truly grateful.

Heidi Baker 350 West Derrynane Le Center (507) 357-4141 Toll Free: 888-609-4141 heidi@heidibaker.biz

W ishing you and your family a Thanksgiving filled with blessings of family, good friends, good food and fun.

Ann Porter 806 Main Street Le Sueur (507) 665-2678 ann.porter.iy43@statefarm.com

statefarm.com

Private Parties & Catering Available Happy Hour: M-F, 3-6 $1.00 Off pints Lunch & Dinner Specials from 11 am -11 p.m.

Take Out & Off Sale Available Opening on Thanksgiving day 30 Beers on Tap at 5pm

50 in gift certificates $ & receive a 10 gift certificate for yourself!

Buy

$

125 S. 3rd St. • St. Peter • 931-9051 www.patrickson3rd.com

PAGE 12

CELEBRATIONS

November 2016

Happy Holidays Looking for Stocking Stuffers?

Coin Banks and Visa Gift cards

Holiday Open House

December 9th · 2-4pm · in our lobby

St Peter High School Swing Choir singing from 3:00-3:30 pm Cookies, Coffee & Cider! · Serving Coo

2017 Calendars

Currency Gift Envelopes still 25¢ each

On display in our lobby.

Eight designs.

Free, but limit one per customer, please.

Like us on Facebook!

www.nicolletcountybank.com

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ird treet • t

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