2011 Tasty Temptations Cookbook

2011 TasTy TempTaTions

“Best Cooks of Bluff Country” A special publication of the Fillmore County Journal www.fillmorecountyjournal.com

Page 2 ~ 2011 Tasty Temptations

The Best Cooks of Bluff Country 63 tried and tested recipes just in time for the holidays Judging by my waistline, last Tuesday, November 15, was a good day.

In collaboration with the Fillmore County Journal, Rushford Foods hosted the second annual Tasty Temptations Cooking Contest at the Rushford Foods grocery store in historic downtown Rushford, Minnesota.

Contestants were competing in nine categories with an opportunity to win gift certificates to Harmony Foods, Preston Foods and Rushford Foods. First place winners walked away with $50 gift cards, second place boasted $25 gift cards and third place pocketed $10 gift cards. In total, there were over $700 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods.

Of the 63 recipes appearing in this second annual special keepsake cookbook, there were 23 recipes prepared by contestants from Fountain, Chatfield, Preston, Harmony, Houston, Rushford, and Wykoff for seven judges to sample.

The judges, Tammy Danielson, Todd Keune, Marie Botcher, Sheena Suckow, Rita Yonts, Jim Hendrickson, and myself, consumed 23 bites of the best dishes in the area. You haven’t lived until you’ve grazed in a food judging competition. It’s like a timed progressive feast. I can’t recall who made it to the finish line first, but I think we all won in some way, shape or form.

Of these dishes highlighted in this publication, I would recommend trying them all. As I said to the crowd of excellent and very patient cooks, “You are all invited to my house for Thanksgiving!”

This publication and the recent cooking contest makes me thankful for many things that make this area unique.

I am grateful to all of the cooks who put their time, energy and ingredients into their wonderful recipes. And, this event would not have been possible without the sponsorship of the prizes by Harmony Foods, Preston Foods and Rushford Foods.

This publication, provided to over 12,000 households in the Fillmore County area and beyond would not be possible without the support of the advertisers in this cookbook, so please show your appreciation by shopping with these local businesses. After all, these businesses are important to our local economy. Lastly, I want to thank all of our readers. You are the reason we feel compelled to bring people together and share all these great recipes.

Cheers, and warm regards as you delight yourself in so many delicious adventures over the holidays. So much food, so little time.

Jason Sethre

Publisher Fillmore County Journal

Judges: J Botcher, im Hendrickso Yonts, a Tammy Danien, Sheena Suck nd Rush o ford Foo lson, Todd Ku w, Marie en ds owne r Brad H e, Rita oiness.

2011 Tasty Temptations Table of Contents

Appetizers and Beverages................................................. 4 Soups, Salads and Vegetables....................................... 5 - 7 Main Dishes and Casseroles ....................................... 8 - 9 Meat, Poultry and Seafood ..................................... 10 - 11 Breads and Rolls ..................................................... 12 - 13 Pies, Pastries and Desserts ....................................... 14 - 17 Cakes, Cookies and Candy ..................................... 18 - 20 Dips, Sauces and Spreads ........................................ 22 - 23 Special Diet.................................................................... 23

© 2011 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com

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Appetizers and Beverages Wisk together everything but the pretzels. Divide pretzels into two cake pans. Drizzle mixture over the pretzels and let it set for 15 minute. Keep doing that for an hour. Store in air tight container.

Cowboy Caviar - 1st Place Mary Rouse of Rushford, MN 1 can shoepeg corn, drained (Libby’s) 1 can black eyed peas, drained 1 avocado, diced 1 tomato, diced 2/3 cup green onion, thinly sliced Dressing: ¼ cup olive oil ¼ cup red wine vinegar 1 clove garlic, finely chopped 1 tsp. cumin ¾ tsp. salt

Strawberry Slush Janet Scrabeck-Austin of Harmony, MN Mary Rouse

1 qt. strawberries, pureed 1 lg. frozen lemonade concentrate 1 46 oz. can unsweetened pineapple juice 4 cups strawberry Schnapps (or vodka) Mix in ice cream pail and freeze. Stir occasionally while it’s freezing. Serve in pretty glasses with 7-Up or ginger ale.

Combine all ingredients, toss, and serve with scooped chips.

Ranch Seasoned Pretzels - 2nd Place Denise Pagel of Chatfield, MN 50 oz. of butter braid pretzels 1 envelope of Hidden Valley Salad and Dressing Mix 1 good Tbsp. dill weed 1 good Tbsp. garlic poweder 1 bottle Orville Redenbacher Popcorn Oil

Frozen Banana Slush Alice E. Hochstetler of Harmony, MN 2 cups sugar 46 oz. unsweetened pineapple juice ½ cup concentrated orange juice 3 mashed bananas 2 (2 Liter) pop (Sprite, ginger ale, or citrus)

Denise Pagel

Boil water and sugar together. Add rest of ingredients except soda. Freeze. Let thaw until slush, add soda, and serve.

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2011 Tasty Temptations ~ Page 5

Soups, Salads and Vegetables Beer Cheese Soup - 1st Place Suzanne Hyke of Preston, MN

Tortellini Soup - 2nd Place Denise Pagel of Chatfield, MN

2 Tbsp. chopped onion ½ tsp butter 2 cans condensed cream of celery soup 1 cup beer or non-alcoholic beer 1 cup milk 1 Tbsp. Worcestershire sauce ½ tsp. parsley flakes ¼ tsp. paprika ¾ lb. Velveeta cheese, cubed

1 pound Italian sausage 1 cup coarsely chopped onion 2 garlic cloves, sliced 5 cups beef broth ½ cup water ½ cup red wine 14.5 ounce can chopped tomatoes 1 cup sliced carrots 1 cup sliced mushrooms ½ tsp basil ½ tsp oregano 8 ounce can tomato sauce Salt and pepper to taste 1 Tbsp. parsley 1 package family Buitoni tortellini 1 ½ cups sliced/quartered zucchini 1 chopped green or yellow pepper Fresh Parmesan cheese

Suzanne Hyke

In a large saucepan, sauté onion in butter. Stir in soup, beer, milk, Worcestershire sauce, parsley, and paprika. Reduce heat.

Stir in cheese until melted. Heat through (do not boil). Yields 6 servings.

Denise Pagel

Brown sausage with onion and garlic, draining off fat. In large soup kettle, combine sausage, beef broth, water, wine, tomatoes, carrots, mushrooms, basil, oregano, tomato sauce, salt and pepper. Bring to a boil. Reduce heat, simmer uncovered until tortellini is tender (do not overcook tortellini). Sprinkle each bowl with grated cheese.

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Page 6 ~ 2011 Tasty Temptations

Soups, Salads and Vegetables Original Quick Corn Chowder - 3rd Place Irma Faulkner of Rushford, MN

5 Cup Salad Janet Scrabeck-Austin of Harmony, MN

¼ cup chopped red pepper 2 garlic cloves, minced 2 tablespoons chopped onion 2 tablespoons butter 2 cans (10-3/4 oz) condensed cream of potato soup, undiluted Irma Faulkner 1 can (14 ¾ oz) cream-style corn 2 cups milk 1 package (3 oz) cream cheese, cubed Pepper to taste

1 cup small marshmallows 1 cup diced pineapple (drain) 1 cup mandarin oranges (drain) 1 cup flaked coconut 1 cup cultured sour cream

In a large saucepan, sauté the red pepper, onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese, and pepper. Bring to a boil, stirring frequently (if you don’t it will stick to the bottom). Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted.

Mix up and let stand in refrigerator 4-5 hours before serving.

Crockpot Beanless Chili LeAnn Salwey of Rushford, MN 1 lb. ground hamburger 2 cups chopped tomatoes (or 1 14.5 oz can of diced petite tomatoes) 1 can of tomato soup plus ½ can water ½ tsp. chili powder ½ tsp. garlic powder 1 tsp. onion powder 1/8 tsp. crushed red pepper Put all ingredients in a Crockpot on low for about 8 hours.

Serves 4.

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Hearty Hamburger Soup Wilma Hochstetler of Harmony, MN 2 Tbsp. butter 1 lb. Hamburger 1 cup chopped onion 1 cup sliced carrots 1 cup diced potatoes ½ cup chopped peppers (optional) 2 cups tomato juice 1 ½ tsp. salt ¼ tsp. pepper 1 tsp. seasoned salt 1 tsp. brown sugar 4 cups milk ¼ cup flour Brown meat in butter. Add onion and cook until transparent.

Stir in remaining ingredients, except flour and milk. Cover and cook over low heat until vegetables are tender, about 20-25 minutes. Combine flour with milk and stir into soup mixture. Stir until it thickens.

2011 Tasty Temptations ~ Page 7

Soups, Salads and Vegetables Layer Salad Alice E. Hochstetler of Harmony, MN

Beefy Wild Rice Soup Terry Stokes of Chatfield, MN

Crust: 2 cups flour 1 tsp. salt 4 tsp. sugar 2 tsp. baking powder 6 tablespoons vegetable oil 1 cup milk

1 lb. ground beef ½ tsp. Italian seasoning 6 cups water- divided 2 large onions- chopped 3 celery ribs, chopped 1 cup uncooked wild rice 2 tsp. beef bouillon granules ½ tsp. pepper 3 cans (10 ¾ oz each) cream of mushroom soup, undiluted

Cut shortening into dry ingredients; add milk. Roll out on large cookie sheet and bake for 8 minutes at 450 degrees. Cool and cut into squares.

Dressing: 2 cups salad dressing 2 cups sour cream 2 pkgs Hidden Valley Ranch (powder) Mix and spread on crust. Top with a thin layer of each of these, in order given: lettuce, chopped cauliflower, chopped celery, shredded carrots, tomatoes, crushed taco chips, and shredded cheese.

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In Dutch oven brown beef and Italian seasoning. Add 2 cups water, onions, celery, rice, bouillon, pepper, and bring to a boil. Reduce heat, cover, and simmer 45 minutes. Add the 3 cans of mushroom soup and rest of water. I simmer this for 30 minutes. I usually add a 12 oz. can of evaporated milk and reduce the water that much; makes a creamy soup.

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Main Dishes and Casseroles Esto Meatballs in Sour Cream Sauce -1st Place Irma Faulkner of Rushford, MN

Jiffy Corn Casserole Ginny Starken of Fountain, MN

2 lbs. lean ground beef 1 egg, beaten ½ cup oatmeal 2 slices whole wheat bread crumbs 1 envelope Lipton Onion Soup Mix ¼ cup milk

Melt 1/3 cup margarine (can cut down) Add: 1 can cream style corn 1 can whole kernel corn (don’t drain) 1/4 cup sugar 2 beaten eggs 8 oz. sour cream 1 tsp. salt ¼ tsp. pepper

Mix above and form into balls. Brown in a skillet on all sides.

Irma Falkner

1 can cream of mushroom soup 2 cans milk 1 cup sour cream

Mix well; add 1 package (8 oz) Jiffy Corn Bread mix (dry). Mix well. Pour into greased large cake pan or flat casserole. Bake at 350 degrees 50-60 minutes. Let stand 5 minutes before serving.

Mix above sauce and pour over cooked meatballs. Heat thoroughly and serve over rice or mashed potatoes.

Dylan’s Favorite Dish Dylan Billmeier of Chatfield, MN

Yummasetti Alice E. Hochstetler of Harmony , MN

1 lb. box pasta- penne, ritoni, elbow, or whatever kind you want salt- enough to salt pasta water 1 jar (16 oz) Classic Alfredo sauce 1 cup milk 2 cups shredded cheese (divided) 1 ring sausage (Kolbasha or any kind you want)

Fry 3 lbs. hamburger and 2 chopped onions in butter until browned.

Cook separately: 1 10 oz package noodles 1 qt. diced potatoes 1 qt. peas 1 pint celery Salt to taste each one

Cook pasta according to box. Meanwhile, mix Alfredo sauce, milk, 1 cup cheese, and sliced sausage in casserole dish. Drain pasta, stir into dish. Cover. Bake about 30 minutes or until bubbly. Uncover, sprinkle rest of cheese on top. Bake about 5-10 minutes until cheese is melted. Dylan doubles the cheese because he is a cheese lover. Dylan created this recipe right before his third birthday and named it himself.

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In a large roaster place first the hamburger, then potatoes and celery. Now pour over this 2 cans cream of mushroom soup.

Next add noodles, peas, and 2 small cans pizza sauce. 1 qt. cubed bread toasted in butter. Grate 2 lbs. cheddar cheese over the top. Bake in slow oven for one hour or longer.

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2011 Tasty Temptations ~ Page 9

Main Dishes and Casseroles Meatball Stew Marilyn Affeldt of Wykoff , MN

Ground Beef Hotdish Janet Scrabeck-Austin of Harmony, MN

1 ½ lb. ground beef (if in a hurry use frozen meatballs) 1 cup soft bread crumbs ¼ cup finely chopped onion 1 egg, beaten ½ tsp. marjoram 1 tsp. salt ¼ tsp. salt ¼ tsp. thyme 2 Tbsp. cooking oil

1 lb. ground beef 1 cup diced celery ½ cup diced onion 1 cup chicken noodle soup 1 cup chicken and rice soup 1 cup mushroom stems and pieces 1 can mushroom soup 1 can peas (or frozen) ¾ cup uncooked rice 1 ½ cup water 3 Tbsp. soy sauce

Shape into 24 meatballs. Brown meatballs in Dutch oven.

Remove as they brown.

1 can tomato soup 1 can condensed beef broth 4 med. Potatoes, pared and cut in chunks 4 carrots, scraped and cut in chunks 8 small white onions 2 Tbsp. chopped parsley Combine soup and broth in Dutch oven. Add meatballs and vegetables. Bring to a boil; cover and simmer for 30 minutes or until vegetables are tender. Add parsley. I add celery, green peppers, or whatever vegetables you want.

Brown meat, celery, and onion in butter, then add other ingredients. Bake in large casserole 1 ½ hours at 350 degrees.

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Meat, Poultry and Seafood Pork with Raspberry Jalapeno Sauce - 1st Place Kari Bacon of Fountain, MN

Barbecued Meatballs Alice E. Hochstetler of Harmony, MN

4 boneless pork chops Cavanders seasoning 4 cups crushed raspberries 1 cup minced jalapeno peppers 6 cups white sugar ¼ cup lemon juice 1 (2 oz) package powdered fruit pectin 8 half-pint canning jars/lids/rings

3 lb. hamburger 2 cups quick oats 2 cups milk 2 eggs 1 cup chopped onion ½ tsp. garlic powder ½ tsp. pepper ½ tsp. salt 2 tsp. chili powder

Kari Bacon

Place berries, pepper, lemon juice and pectin into large saucepan, bring to a boil over high heat.

Stir in sugar until dissolved. Return to a boil and cook 1 minute. Pout into sterilized jars and process in hot water bath 10 minutes. Cool overnight. Serve with meats, pork, chicken or beef, or as an appetizer over cream cheese with crackers.

Place pork chops in pressure cooker and cook for 10 minutes, release the pressure, remove from cooker and serve with raspberry jalapeno jam.

Sauce: 2 cups catsup 1 cup brown sugar ½ cup chopped onion 2 Tbsp. liquid smoke ½ tsp. garlic powder Shape into balls. Place in single layer in 9x13-inch pan. Cover with sauce and bake 1 hour at 400 degrees.

Salwey Meat Loaf LeAnn Salwey of Rushford, MN 1 pound hamburger 2 eggs 1 6oz box chicken Stove Top stuffing mix ¼ cup milk Ketchup 507-346-2579 • 800-660-MEAT M-F 7-5:30 Sat. 7-12:00 17643 121st Ave. • 4.5 miles South of Spring Valley on Hwy 63 EBT Customers Welcome

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Crush the stuffing mix into smaller pieces. Add it to the hamburger, eggs, and milk. Mix well with your hands. Put in loaf pan and cover with foil. Bake about 50 minutes. Remove from oven and squirt ketchup across the top and bake about 10 minutes longer. Remove from oven and let set 5 minutes, then serve.

Note: You can shape into meatball size and use as meatballs.

Bake 35-40 minutes, put a little water on bottom of pan and rotate halfway through.

2011 Tasty Temptations ~ Page 11

Meat, Poultry and Seafood Turkey Roll-Ups Suzanne Hyke of Preston, MN

Juicy Meat Loaf Wilma Hochstetler of Harmony, MN

4 boneless, skinless turkey cutlets, pounded to 1/4 –inch thickness ½ tsp. salt ¼ tsp. pepper ¼ lb. deli ham ¼ lb. provolone cheese 1 tsp. dried sage leaves ¼ tsp. garlic powder 2 Tbsp. butter

1 ½ lb. ground beef ¾ cup quick oatmeal 2 eggs, beaten ¼ cup chopped onion 2 tsp. salt ¼ tsp. black pepper 1 cup tomato juice

Sprinkle cutlets with salt and pepper. Top with ham, cheese, sage, and garlic powder. Roll up and secure with toothpicks. In a large skillet, melt butter. Brown roll-ups. Cover and cook 12 minutes until no pink remains. Slice each one over spaghetti and sauce.

Combine all ingredients thoroughly and pack firmly into loaf pan. Bake in moderate oven (350 degrees) for one hour. Mix 2 tablespoons each of ketchup, mustard, and brown sugar and put on top for the last 20 minutes of baking time.

Bar-B-Q Pork Chops Janet Scrabeck-Austin of Harmony, MN 1 can mushroom soup 1 cup catsup 1 Tbsp. Worcestershire sauce ½ cup chopped onion Mix and pour over 4-6 browned pork chops and bake two hours at 375 degrees, covered with foil.

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Page 12 ~ 2011 Tasty Temptations

Breads and Rolls Banana Bread - 1st Place Marilyn Schreier of Preston, MN ½ cup shortening 1 cup sugar 2 eggs 2 large ripe bananas ½ cup sour cream 2 cups flour 1 tsp. baking soda Brown sugar

Peanut Butter and Jelly Muffins 3rd Place Suzanne Hyke of Preston, MN

Marilyn Schreier

Cream shortening and sugar and add beaten eggs and mashed bananas. Then stir in sour cream, flour, salt, soda, together. Add to mixture. Put batter in greased bread tins.

Sprinkle with brown sugar on top. Bake at 325 degrees for one hour.

Zucchini Bread - 2nd Place Irma Faulkner of Rushford, MN 3 cups flour 1 tsp. baking powder 1 to 1 ½ tsp. cinnamon ½ tsp. salt 1 tsp. baking soda 2 to 2 ½ cups sugar 4 eggs, beaten 1 to 1 ½ tsp. vanilla 3 cups grated zucchini

Irma Faulkner

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Monday - CLoSEd TuESday - Prime Rib WEdnESday Fish Fry - Bread basket, cole slaw, potato or salad bar ThuRSday - BBQ Pork Ribs FRIday - Top Sirloin or Pike SaTuRday - Prime Rib Sunday - Top Sirloin or Pike

Suzanne Hyke

Heat oven to 375 degrees. Spray muffin pan with cooking spray. Stir together flour, salt, and baking powder in large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Mix until moistened. Do not over blend. Fill cups with half batter. Place two level teaspoons of jam in center of muffin, Evenly divide remaining batter over cups. Sprinkle with sugar. Bake 18-20 minutes.

Delicious Rolls Alice E. Hochstetler of Harmony, MN

Mix together eggs, sugar, oil, vanilla, and zucchini. Sift dry ingredients and add to above. Grease and flour well 1 bundt cake pan or 2 loaf bread pans. Bake at 325 degrees for one hour.

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2 cups flour 1 ½ tsp. salt 1 tbsp. baking powder 1 cup milk 2 large eggs 2/3 cup sugar 1 cup peanut butter 1/3 cup vegetable oil ½ cup seedless strawberry jam ¼ cup sugar

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1 pkg. Yeast ¾ cup lukewarm water 2 Tbsp. sugar 1 cup scalded milk 2 tsp. salt 4 Tbsp. sugar 4 Tbsp. shortening 1 egg, well beaten 4 cups flour Put together yeast, warm water, and 2 Tbsp. sugar; let set 10 minutes. Put salt, 4 tablespoons sugar, and shortening into scalded milk. When milk is lukewarm, add yeast mixture and egg. Add flour and knead into soft elastic dough. Let rise until double in size. Punch down and let rise again. Roll out dough and spread with butter. Sprinkle with brown sugar and cinnamon. Roll together like jellyroll. Cut into slices ¼ to ½ inch thick. Let rise in greased pans until double. Bake at 400 degrees for 15 to 20 minutes. Ice with the following icing: ½ cup Crisco 2 ½ cup powdered sugar 1 tsp. instant coffee 2 tsp. hot water Dissolve instant coffee in 2 tsp. hot water and add to Crisco and powdered sugar. If this is too thick, add more water until right consistency. Spread on warm rolls and sprinkle with chopped pecans.

2011 Tasty Temptations ~ Page 13

Breads and Rolls Pecan Carrot Bread Janet Scrabeck-Austin of Harmony, MN

Biscuits Supreme Wilma Hochstetler of Harmony, MN

1 cup sugar ¾ cup Crisco oil 2 eggs 1 ½ cup flour 1 tsp. cinnamon 1 tsp. baking soda 1 cup grated raw carrot 1 cup pecans, chopped

2 cups flour ½ tsp. salt 4 tsp. baking powder ½ tsp. cream of tartar 2 tsp. sugar ½ cup butter 2/3 cup milk

Mix all ingredients and put in a greased loaf pan. Bake at 350 degrees for 50-55 minutes. Cool. Good spread with either butter or cream cheese.

Mix in order given. Bake in hot oven.

Page 14 ~ 2011 Tasty Temptations

Pies, Pastries and Desserts Surprise Pumpkin Dessert - 1st Place Denise Pagel of Chatfield, MN

Mint Chocolate Chip Pie - 3rd Place Suzanne Hyke of Preston, MN

1 (15 ounce) package Hostess Twinkies (10 Twinkies) 8 ounces cream cheese, softened 1 cup powdered sugar 1 (12 ounce) container Cool Whip, thawed and divided 2 (3 ½ ounce) instant vanilla pudding 1 (15 ounce) can pumpkin 1 ½ tsp. pumpkin pie spice 1 cup milk additional pumpkin pie spice

½ cup plus 1 Tbsp. butter, melted 1 cup light brown sugar, firmly packed 1 1/3 cup flour ½ tsp. vanilla 2 whole eggs ½ tsp. salt 3 oz. chocolate chips 3 oz. mint bits 1 Tbsp. chocolate flavored syrup, optional

Denise Pagel

Slice Twinkies in half lengthwise and place cream side up in a single layer in 9x13-inch baking dish. Using a mixer, blend together cream cheese, powdered sugar, and ½ of whipped topping until smooth. Spread evenly over Twinkies. Combine pudding mix, pumpkin, pumpkin pie spice, and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. When serving, sprinkle on additional pumpkin pie spice for garnish.

Suzanne Hyke

Preheat oven to 325 degrees. Lightly butter 9-inch pie plate Beat ½ cup butter and sugar in large bowl. Add eggs, vanilla, and mix thoroughly. Sift flour, baking powder, and salt together. Add to creamed mixture, mix. Stir in chips (will resemble cookie dough). Pour into pie plate. Flatten and smooth out.

Bake 30-40 minutes. Brush pie with 1 Tbsp. melted butter.

Cool. Serve with ice cream and chocolate syrup.

Crescent Cream Bars Marilyn Affeldt of Wykoff, MN 2 pkgs. crescent rolls -open one package and lay it side by side in a greased 9x13 pan.

Cashew Bars - 2nd Place Marilyn Schreier of Preston, MN Crust: 1 ½ cup flour ½ cup melted butter ¾ cup brown sugar 1 tsp. salt Filling: 1 6 oz bag butterscotch chips 2 Tbsp. butter 2 cups cashews ½ cup corn syrup

Marilyn Schreier

Mix crust ingredients together and put into greased 9x13 pan.

Bake 350 degrees for 15 minutes.

Heat butterscotch chips, butter, and corn syrup. Pour over hot crust. Sprinkle with cashews and press cashews into filling with the back of a spoon.

Mix: 2 (8 oz) Philly Cream Cheese 1 cup sugar 1 egg yolk (save white) 1 tsp. vanilla Spread mixture over first layer.

Unroll second crescent package and lay on top of cream cheese mixture. Don’t worry if sides aren’t touching sides of pan. Mix one egg white (beat lightly), and ¼ cup sugar. Brush on top and bake 30 minutes at 350 degrees.

2011 Tasty Temptations ~ Page 15

Pies, Pastries and Desserts Cream Filled Coffee Cake Wilma Hochstetler of Harmony, MN 1 cup butter 2 cups white sugar 2 tsp. baking powder 2 tsp. baking soda 2 cup buttermilk (or sour milk) 2 eggs 4 cups flour (scant) 2 tsp. salt Topping: 1 cup brown sugar 4 Tbsp. butter 4 Tbsp. flour 2 Tbsp. cinnamon Put in 3 9-inch pie pans. Bake at 350 degrees, let cool. Take out of pans and cut in halves. Fill with 2 beaten eggs, 3 cups powdered sugar, 1 cup butter flavored Crisco shortening, and 1 tsp. vanilla. Note: Line bottom of pans with wax paper for easier removal.

Simple Dessert Terry Stokes of Chatfield, MN In an 8-inch square cake pan put graham cracker crumbs in bottom. Mix 8-12 oz. Cool Whip, a package of butter mints or crushed candy canes and a 10.5 oz. package of miniature marshmallows. Put on top of graham cracker crumbs, and I usually do a dusting of crumbs on top. Good way to use up butter mints after graduation or wedding.

Better Homes and Gardens Strawberry Dessert Marilyn Affeldt of Wykoff, MN 1 cup flour ¼ cup brown sugar ½ cup walnuts ½ cup melted butter

Beat egg whites, sugar, berries, and lemon juice in a large bowl at high speed until stiff peaks form. Fold in whipped topping.

Put rest of crumbs on top. Cover and freeze. *If using sweetened strawberries, reduce sugar to 2/3 cup.

Lime Delight Wilma Hochstetler of Harmony, MN 1 8oz. can crushed pineapple, undrained ¼ cup lime gelatin powder ½ cup cream style cottage cheese 1 cup whipped topping In a small saucepan, bring pineapple to a boil over medium heat. Remove from heat; stir in gelatin until dissolved. Chill until slightly thickened, about 30 minutes. Stir in cottage cheese and whipped topping. Refrigerate. Yields 2 servings.

Oreo Pudding Alice E. Hochstetler of Harmony, MN 1st layer: 2 cups crushed Oreo cookies 2nd layer: 2 cups milk ½ cup granulated sugar 2 Tbsp. flour 2 Tbsp. cornstarch 2 egg yolks 1 Tbsp. butter ½ tsp. salt 1 tsp. vanilla 4 oz. cream cheese Scald 1 ½ cups milk in saucepan. Combine sugar, flour, cornstarch and salt. Stir in remaining ½ cup milk and egg yolks.

Stir this flour mixture into hot milk and cook until thickened.

Remove from stove; add butter, vanilla, and cream cheese. Stir until dissolved, then cool.

Stir together and put in a shallow baking dish. Bake at 350 degrees, stirring occasionally. Put 2/3 of crumbs in 9x12 3rd layer: ungreased pan.

Cool Whip, and garnish with crushed Oreo cookies.

2 egg whites 1 cup sugar 1 10 oz. package frozen strawberries* 1 Tbsp. lemon juice 1 8 oz. carton whipped topping

Page 16 ~ 2011 Tasty Temptations

Pies, Pastries and Desserts Perfect Pecan Pie Janet Scrabeck-Austin of Harmony, MN

German Chocolate Mousse Pie Mary Maher-Lehmann of Houston, MN

3 eggs (beat slightly) 2/3 cup white sugar ½ tsp. salt 1/3 cup butter, melted 1 cup white syrup 1 cup chopped pecans

Preheat oven to 325 degrees.

Crust: 1 ½ cup toasted coconut (spread on cookie sheet, broil until lightly brown. WATCH) toasting carefully. Burns quickly.

Turn it a few times to brown evenly. Keep ½ cup for garnish.

Mix one cup with other ingredients for crust.

Pour into unbaked pie crust. Bake 40-50 minutes at 350 ½ cup chopped pecans degrees or until pie is set in the middle.

2 Tbsp. flour ¼ cup (half a stick) melted butter Mix these together. Press into pie plate. Bake for 10 minutes, then cool.

Caramel Dessert Joyce Jacobson of Harmony, MN 40 Kraft caramels (1 pkg) 2 cups 2 percent milk ½ cup cold water 2 packages Knox gelatin Crust: 1 ½ cup crushed vanilla wafers ½ cup white sugar ½ cup melted butter 1 pt. whipping cream Black walnuts or pecans Can add 1 tsp. maple flavor Melt caramels in double boiler in the milk. Dissolve gelatin in water. Add to caramel melted mix. Cool until thickens. Make crust. Pat crust into 9x13 pan (reserve some for top). Cool pan in fridge. Pour caramel mixture into pan. Sprinkle on crumbs (saved). Can add chopped nuts. Refrigerate overnight. Garnish with Cool Whip and nuts when serving.

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Filling: 2 pkg. (8 oz each) cream cheese, softened ½ cup white sugar 4 oz German chocolate, melted, stirred until smooth, cooled 1 cup heavy whipping cream, whipped until firm toasted coconut for garnish Combine cream cheese, sugar, cooled chocolate, and mix well.

Fold in the whipped cream, mix until blended. Pour into cooled crust. Refrigerate several hours or overnight. Garnish with reserved coconut.

Sour Cream Peach Kuchen Jeffrie Milne of Harmony, MN 3 cups flour 1 ¼ cups sugar (divided) ½ tsp. baking powder ¼ tsp. salt 1 cup butter or margarine 2 (29 oz) cans slice peaches, drained or 13 fresh peaches, peeled and sliced 1 tsp. cinnamon Topping: 4 egg yolks 2 cups sour cream 2-3 tsp. sugar ¼ tsp. cinnamon Combine flour, ¼ cup sugar, baking powder, and salt. Cut in butter until mixture resembles course crumbs. Press into greased 9x13-inch pan, the bottom and one inch up the sides.

Arrange peaches over crust. Combine cinnamon and remaining 1 cup sugar and sprinkle over peaches. Bake at 400 degrees for 15 minutes.

Meanwhile in a bowl, combine egg yolks and sour cream.

Combine sugar and cinnamon and sprinkle over the top. Bake 30-35 minutes longer or until golden brown. Serve warm or cold with whipped cream.

Page x ~ 2009 Dining Guide

2011 Tasty Temptations ~ Page 17

Pies, Pastries and Desserts Caramel Apple Dessert Ruth Eickhoff of Wykoff, MN

Rhubarb Custard Cheesecake Mary Maher-Lehmann of Houston, MN

60 vanilla wafers, finely crushed (about 2 cups) 1/3 cup butter, melted 1 pkg. (8oz) cream cheese, softened ¼ cup sugar 3 ¼ cups milk, divided 1 tub (8 oz) Cool Whip, thawed, divided 2 pkg. (3.4 oz each) vanilla flavor instant pudding ½ cup caramel ice cream topping, divided 1 each red and green apple, chopped ¼ cup peanuts, chopped

Preheat oven to 350 degrees.

Crust: 1 cup oatmeal 1 cup graham crackers ½ cup melted butter 2/3 cup brown sugar

Mix wafer crumbs and butter, press into bottom of 9x13inch pan. Beat cream cheese, sugar, and ¼ cup milk with mixer until well blended. Stir in 1 cup Cool Whip, spread over crust. Beat pudding mixes and remaining milk with whisk 2 minutes. Stir in ¼ cup caramel topping. Spoon over cream cheese layer; top with remaining Cool Whip.

Refrigerate 5 hours or until firm. Top with apples, nuts, and remaining caramel topping just before serving.

Filling: 2 (8 oz) packages cream cheese, softened 1 cup white sugar 1 tsp. vanilla 2 eggs

Wine Buying For Beginners

Wish you could walk into a wineshop and know what you’re looking for? Check out our cheat sheet and you’ll be talking like a connoisseur in no time.

Pinot Grigio - Aromas: Melon, lavender, grapefuit, peach.

Taste: Light-bodied, fruit, herbal.

Great with: Salmon, scallops, oysters.

Riesling - Aromas: Apple, lime, peach and honey. Taste: Light, crisp, floral. Great with: Pasta, Asian dishes, salads, creamy, buttery sauces Sauvignon Blanc - Aromas: Freshly cut grass, grapefuit, fig, melon. Taste: Brisk, herbal.

Great with: Asian cuisine, spicy dishes, fried food, shellfish Chardonnay - Aromas: Vanilla, clove, nutty, apple, citrus.

Taste: Full-bodied, dry buttery.

Great with: Seafood, chicken

Pinot Noir - Aromas: Roses, ripe cherry, earthy. Taste: Lightbodied, smooth, floral. Great with: Firm-fleshed fish, pork.

Merlot - Aromas: Dark berries, plum. Taste: Medium-bodied, soft, fruity. Great with: Grill meats.

Zinfandel - Aromas: Blackberry, raspberry. Taste: Spicy.

Great with: Turkey, steak, barbecued meats, Indian food.

Cabernet Sauvignon Aromas: Vanilla, cinnamon, currant, oak. Taste: Full-bodied, fruity, rich. Great with: Lamb chops, steak.

Preston Liquor, LLc 811 Hwy. 52 North, Preston,MN • Phone: 507-765-2565

Mix all crust ingredients together. Lightly spray springform pan with PAM then pat ¾ of mixture into pan (reserve ¼).

Bake 5 minutes.

Beat all filling ingredients together.

Topping: 2 cups cut up rhubarb ¾ cup white sugar 2 eggs ¼ tsp. nutmeg 1 Tbsp. butter Add ¼ of the topping to the cream cheese mixture, then pour over crust. Top with remaining topping. Dot with cut up butter, sprinkle on the reserved crust crumbles. Bake 10 minutes at 350, then turn down to 325 and bake 1 hour.

Turn off oven. Leave in unopened oven another hour.

Page 18 2011 Dining Tasty Temptations x ~~2009 Guide

Cakes, Cookies and Candy Cake Pops - 1st Place Denise Pagel of Chatfield, MN

Denise Pagel

Bake cake as directed on package in a 9x13-inch pan.

Let cool completely (overnight or all day). Crumble cake with fork or fingers into large bowl. (I usually cut into 12 squares first.) Stir in canned frosting until consistency to form ball. Roll cake mixture into large ball (a little less than golf ball size). Place on cookie sheet lined with parchment paper. Roll all dough into balls. Melt 1 square of almond bark in the microwave (30-second intervals).

Dip about an inch of stick into the bark, insert into cake ball. When finished with all, refrigerate 1-2 hours. For coating: microwave 4 squares of almond bark in shallow bowl at 30-second intervals, stirring after each, until melted. Continue to stir, cooling it down some for 2-3 minutes. Whisk in 1 ½ tablespoons canola oil. Remove half the cake pops from refrigerator. Dip individually into candy coating, grip tick close to ball and shake off excess.

Add sprinkles, chips, cinnamon, or cocoa immediately.

What you use will depend on the cake choice you selected. Return finished cake pops to refrigerator. Repeat the process (4 squares candy coating/ 1 ½ Tbsp. canola oil) for remaining cake pops. You need to work fairly quickly with the dipping process, stirring mixture in between.

When set, place in individual bag and tie with a ribbon.

Keep in refrigerator until serving. You may also bake a cake from scratch or make your own frosting. The sky is the limit on these tasty treats! Yields 30-32 cake pops.

¾ cup butter, softened 1 ½ cup sugar ½ cup brown sugar 2 eggs 1 tsp. vanilla Suzanne Hyke 2 ½ cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 can (15 oz) sold pack pumpkin 1 cup chocolate chips 2 ounces unsweetened chocolate, melted and cooled ¾ cup finely chopped pecans In a large bowl, cream butter and sugars. Add eggs one at a time. Beat in vanilla. Combine flour, baking powder, soda, and cinnamon. Add to creamed mixture, alternating with pumpkin.

Fold in chips. Divide batter in half. Stir melted chocolate in one portion. In a well-greased fluted tube pan, sprinkle ½ cup pecans. Spoon chocolate batter over pecans, top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325 degrees for 65-70 minutes. Cool 15 minutes before removing from pan.

B &B

Bo w l O

1 cake mix (your choice) 5-6 Tbsp. canned/prepared frosting (I prefer cream cheese) 1 package Plymouth Pantry almond bark (white or chocolate), divided Canola oil Sprinkles, mini chocolate chips, chopped nuts, cinnamon or cocoa Lollipop sticks Clear lollipop bags Ribbon

Chocolate Chip Pumpkin Cake 2nd Place Suzanne Hyke of Preston, MN

Preston, Mn

507-765-2522 located on Hwy 52

Restaurant:

Open 7 Days a Week

Mon-Fri - 5:00 am - 10:00 pm (Breakfast and Lunch Specials) Great Fun ...

Saturday - 6:00 am - 10:00 pm Great Food Sunday - 7:00 am - 10:00 pm Automatic Scoring

Call for Dinner Specials

& Spacious Bowling Area

Open Bowling ~ Call for availability Lounge Hours: Mon-Sun - 9:00 am - Closing “Happy Hour” Mon-Fri - 4:00 - 6:00 pm

B&B~The Place To Be!

2011 Tasty Temptations ~ Page 19

Page x ~ 2009 Dining Guide

Cakes, Cookies and Candy 1 12 oz. bag mini chocolate chips

Chocolate Truffle Speckled Cake 3rd Place Marilyn Schreier of Preston, MN Cake: 3 cups sifted cake flour 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 stick (1/2 cup) butter ¼ cup sour cream 6 large egg yolks 2 tsp. vanilla extract ¾ cup plus 2 Tbsp. milk at room temp.

6 ounces semisweet chocolate, finely grated

Marilyn Schreier

Chocolate Ganache: 18 oz. milk chocolate, finely chopped 1 ½ cup heavy cream 1 cup chopped chocolate covered toffee Preheat the oven to 350 degrees. Butter 2 quiche cake pans.

Line the bottoms with circles of wax paper, then butter and flour the paper. Make the cake- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the vanilla. Beat in the yolks one at a time. In three additions, alternately stir in the flour mixture and the milk, beating well after each addition. Fold in the semi-sweet chocolate.

Spread the batter in the prepared pans and bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean. Cool the cakes onto the racks and cool completely.

Meanwhile, make the ganache. Place the milk chocolate in a medium bowl. In a small saucepan, bring the cream to a boil.

Pour over the chocolate, let stand five minutes, covered, then stir until smooth. Chill in refrigerator for one hour.

To assemble: With an electric mixer, slowly beat the ganache until thickened and smooth, be careful not to over beat or the ganache will separate. Spread ½ cup of the ganache over the bottom cake layer. Sprinkle with half of the chopped toffee.

Top with the second cake layer. Frost with remaining ganache.

Sprinkle with remaining toffee.

Jeff’s Double Chocolate Chip Pound Cake Jeffrie Milne of Harmony, MN 1 yellow cake mix 1 box instant chocolate pudding mix ½ cup sigar 2/3 cup water ½ cup oil 4 lg. eggs 1 cup sour cream

Spray a 12-15 cup bundt pan with non-stick baking pray with flour. In a large bowl, combine cake mix, pudding mix, and sugar. Add oil, water, and eggs. Beat at medium speed until smooth. Stir in sour cream and chocolate chips. Pour batter into bundt pan and bake 1 hour or until a wooden pick comes out clean. Cool 10 minutes. Remove from pan. Garnish with powdered sugar and cherries or frosting.

Cherry Bars Joyce Jacobson of Harmony, MN Crust: ½ cup butter 1 cup flour ½ cup powdered sugar Mix as for pie crust. Spread in 9x9 inch pan, bake for 15 minutes in a 325-degree oven. Cool. Spread with the following mixture.

2 eggs, beaten ½ cup flour 1 tsp. vanilla 1 cup sugar ½ tsp. baking powder ½ tsp. salt 1 cup walnuts or pecans, chopped 20 maraschino cherries, quartered 1 cup flaked coconut Bake for 30 minutes in 325-degree oven or until top is golden brown. Could put light powdered sugar glaze over top. Cut into squares.

Fantasy Fudge Janet Scrabeck-Austin of Harmony, MN 3 cups sugar ¾ cup butter 2/3 cup (5 fl. oz. can) evaporated milk 1 12 oz pkg semi-sweet chocolate chips 1 7 oz Kraft marshmallow creme 1 cup nuts 1 tsp. vanilla Combine sugar, butter, and milk. Bring to a boil, stirring constantly. Cook until candy thermometer reaches 234 degrees.

Remove from heat, stir in chocolate chips until melted. Add marshmallow crème, nuts, and vanilla. Beat until blended.

Pour into greased 9x13-inch pan. Cool and cut into squares.

Makes 3 lbs. of excellent fudge.

Page 20 ~ 2011 Tasty Temptations

Cakes, Cookies and Candy Turtle Cake Alice E. Hochstetler of Harmony, MN

Wonderful Caramel Popcorn Balls Mary Maher-Lehmann of Houston, MN

1 pkg. German chocolate cake mix 6 oz. chopped pecans 7 oz. Eagle Brand milk 14 oz. caramels ¼ lb. butter 6 oz. chocolate chips ¼ cup chopped pecans

1 cup dark Karo syrup (white works too) 2 cups brown sugar 1 stick (1/2 cup) BUTTER only

Mix cake as directed on package. Bake half of the mix in 9x13inch pan at 350 degrees for 15 minutes. In top of double boiler melt butter, caramels, and milk. Cool mixture slightly and pour over cake. Pour on remaining cake mix. Sprinkle with nuts and chocolate chips. Bake for another 25 minutes.

Sugar Cookies Terry Stokes of Chatfield, MN 1 cup powdered sugar 1 cup granulated sugar 1 cup margarine 1 cup vegetable oil 2 eggs 1 tsp. vanilla Start with beating eggs one at a time and with vanilla. Add above ingredients plus 4 cups and 4 Tbsp. flour, 1/2 tsp. salt, 1 tsp. soda, and 1 tsp. cream of tartar. Beat all well. Roll into small balls. Dip small glass into batter once to oil it. Then dip glass in sugar and flatten out cookies. Bake at 325 degrees for 10-12 minutes.

Cook these together at medium heat until it reaches 240 degrees on thermometer. Pop enough popcorn to fill two 9x13-inch cake pans. Pour syrup over, stir well. Butter clean hands and form balls. I put them in plastic sandwich bags or plastic wrap.

Brian’s Favorite Chocolate Cookie Mary Maher-Lehmann of Houston, MN Melt 1 cup bittersweet chocolate chips with 4 Tbsp. butter in microwave for 1 minute. Stir until smooth and no lumps at all.

Warm again if still lumpy. Cool.

In mixer, add: 2 cups flour 1 cup white sugar 2 tsp. baking powder ½ tsp. salt 4 eggs Cooled chocolate mixture Mix all well together. Form into golf ball size balls. (If too soft place in fridge for 1 hour.) Roll balls into powdered sugar.

Place on PAM coated cookie sheets and bake for 10-13 minutes until they look firm and have cracks in them.

My Best Scones Mary Maher-Lehmann of Houston, MN Preheat oven to 425 degrees 2 cups cake flour ½ cup sugar ½ tsp. salt 6 Tbsp. cold butter, cut into small cubes Mix with pastry blender until coarse crumbs form. Don’t over mix. Pea size pieces.

Add ½ cup dried cherries that have been soaking in boiling water for 10 minutes. Deain them. Then add ½ cup cream or milk, and one beaten egg. Stir well. Drop by LARGE spoonfuls on lightly PAM coated cookie sheet. Brush tops with milk, sprinkle lightly with sugar. Bake 12-14 minutes.

Schedule your appointments now for the upcoming holidays.

Sandy’s Hair Affair 100 Main St. SW • Preston, MN 507-765-4773

Page x ~ 2009 Dining Guide

136 St. Anthony St. • P.O. Box 496 Preston, MN 55965

507-765-2151 • 1-800-599-0481 • FAX 507-765-2468 news@fillmorecountyjournal.com • ads@fillmorecountyjournal.com • editor@fillmorecountyjournal.com

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Ostrander

Volume 27

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Fillmore County Sports pages

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Wine Dinn Nov. 19

Weekly Specials

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hopping!

page 20

to be held for premature twin girlsR-P Khloe

By Jade Wangen

jwangen@fillmorecountyjournal.com

When most people find out they are going to have a baby, they expect everything to go normally. Mothers expect they will be pregnant for 40 weeks and deliver a healthy baby. But life doesn’t always work out that way.

Marshall and Kellie Hoiness of Eden Prairie, Minnesota had several unexpected surprises on their journey to parenthood. First, they discovered they weren’t having just one baby, but twins. Then Kellie’s pregnancy was plagued with health problems, and the twins had to be delivered at just 25 weeks gestation.

Marshall Hoiness grew up in Rushford, where his parents, Jim and Gayle still reside. According to Gayle Hoiness, twin girls Kennedy and Khloe were born at Abbot Northwestern Hospital in Minneapolis on August 21.

Kennedy weighed 1 pound 4 ounces, and Khloe weighed only 15 ounces.

The twins were taken to the children’s hospital immediately

election, cil seat last or sought counthird, former may eccoming in , who seeks re-el votLes Ladewigbeing ousted by tion after 9, and Valencia gadr -eve in two ers in 200 nd time ing her first For the secohford area Cham- dis, who is seek top two of these an Rus cil seat. The years, the merce has hosted the coun will be elected. ber of Com -hall style Meet da was thor day four night’s agen the chamber Sun The The informal town by forum. at ly scripted duction and Candidatest, October 23, held saw oughincluded an intro idate and night even h School Theater, and s, by each cand the R-p Higin attendance to hears conclusion s for the candidate nearly 60 of six candidates ‘bid four questionfour categories, with . New n from the details or mayoral seats. The per category ief, draw for council own editor-in-Ch r one questionthe candidates also Journal’s re, served as moderato this year, open questions from . both two time Seth s, ed nd tion Jason . all ques t for a seco for field ed for the even idates will vie or. the audience open, were allow rs ten and Two candof Rushford’s may tax paye his writ from property a limited the positionlum, currently in only and had Chris Hal as mayor, will face of the city from candidates. es Jim gori onse time first term former councilor ay. selected cate - resp edw seek econst four Spe are get, agai ton The off al Bud r others s, tion for Can : City’s Fiscment, CommuWolter. Fou -year council term future loca elop ert were above is the ing two fourincumbent Rob sec- nomic Dev of Life Issues, and Pictured Quality 2  including is running for a - nity TES Page Dahl, who also seeking the posi See CANDIDA ond term. er Colbenson, who tion are Rog “You can e ranges. t,” pric wan nt you fere much as spend as Kelly, it said Gravos. a basic shape. to Mike to Kelly, d for According t effort to turn Wangen board decided to go forward Services Officer, and the DirecAccording foun

By K arenshou ldn’t a join

By Jade ing r eisner He has Go Kart can be it goes up has been toward a shared administrator tor of Nursing under the departal.com more train be compata reality. untyjourn the past, so kreisner@fillmorecountyjournal.com idea into together with under $1,000, and ing on how fillmoreco at their meeting on November ment umbrella of Community and it will jwangen@ As this think- this er be required, Gravos, from there, depend And they software. county men were e for been working n r eisn TheentFillmore board 1. The next step is to develop Services in 2010. Brown noted Ben of , p curr

By K are 80 percenta resowant it.

A grou a plac Severson others, all of ible withunanimously used by adopted the position for advertisement. these changes and the reduction building urnal.com ng Tony fancy you , either. Kelly’s son the Fillpment is recountyjo and equi ing about to practice raci - Brian Gjere, and ey, time, and the illmo ties here slow oved lution declaring e,their Both counties have been of three positions has helped are not kreisner@f infor-internesota coun can go anywr. board appr Minest their kids when they stum them putting mon Survey offic hou to develop a contract with active members of the South- the county realize savings. SupThe county survey equipment of e Cou project. race Jared said they nty geable.

0 miles per new for Go Karts a business venture. energy into the chanfor the mor County services ide of a east Minnesota Human Services port staff has more flexibility in their kids Sun- from 20-6t racing is not just y n purchase of way Department at at mationWinona will be inter prov now will t bled upo traveling to Crescoa r nt man 64, Righ community services toadministraregional redesign to create a that they can work in one of the Go Kar for the High price, $72,022. reach there are ever y otheCanton ble equipmefor Trim hardNovember Instead of es, why not have s. Kelly said in Cresco torded at rang the eboard’s have the oldest meeting. es it 1 more efficient consumer driven other divisions when necessary. state contract ore County day. They plan to the opposite boy who race, and racing Go or other plac October 25 Technician an exten which mak meeting.

The board has looked at the system of services. t in Fillm on the board’s fe targets, county’s bluff ng . girls know unsa unti mer or track righ le could race, or pay Speedway run iled they sum early Acco the deta on County Karen her the Fillmore County created three possibility of a part time comle Lead r in Coordinator geab through r, Highway, s be pers woman in where peop others race? ble work betteeries are interchan on Wednesdivisions headed by a Social munity services administrator to cect Sundays is to have race t for Karts is a Pam Schroedeto go with Trim i- areasBrown . Batt confirmed to come seealready had a perf needed, redu e into g isWinona that the County Services Manager, a Veterans The plan ily even 60’s. the reasons through Frontier PrecIt wheday See COUNTY Page 10  k has gon they n rechargin Canton right on the edge an afternoon fam .

A lot of wor  Equipment state contract price the at already, and Page 16 area locatedin a spot that hask, everyone. nt COUNTY at the start racing e the project lot of work to do. pme See sion equi n, trac can tow 5 Course and the a Book Your in of or “The kids y. “And ther Weekly room for still have the Canton City is the vend has worked with plenty of some bleachers, and age five,” said Kellr mid-60s still Holiday Wine Dinner . 24! up Kelly said department in thei  NiNg oct the pits, spectators to set Specials Parties are people T Page 17 the ours BegiN. Closed for H KAR on t es ew GO rent N righ plac See NOW! Nov. 19 Mon. - Wed to 8:00pm d racing.” ts come in diffe difseats. It’s pm 109 S. Parkway, Lanesboro, MN 55949 • www.riversideontheroot.com as their own and seemed a goo Go Kar Thurs. 4:000pm to 9:00pm , as well for pm highway, tion. The idea ng shapes and sizes Friday 12:0 12:00pm to 9:00 Dirty k Your t.

Boo max pm mare 8:00 central loca dway was taki y Sare 0pm to Holida 5 Course Sun. 12:0 Canton Spee unge

By K irst

PRSRT STD ECR WSS US. POST AGE PAID Permit MADELIA, No. 70 MN 56062

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Volume 27

Issue 8

Lanesboro looking at snow removal

Schools co mplete CP R training esboro l

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By K ge l Spri ng Valley take her out of the isolette today,” irsten Zoellner l Wha lan l Wyk kzoelwas that only lner@ fillm said Hoiness of Khloe, who off orecountyj ournal.com care centerone person at a chil born smaller and has had Frid more ay, Novemb d needs to in be train er 4, saw CPR. Per struggles. “She may getatochil start d runn not the current ed oral feedings next week.”walls of the ing within the all teachers and law, assistants Instead, Nobody knows just how high teac R-P gymnasium. such centers in mus hers the t complete andclimb training. the medical bills will staff mem , principals, The train day gath throughout this ordeal.

Theered bers spent the ing day babies will be in thehen hospital sive CPR for a compre- split into two sessi at R-P was Julie Scud at least until their original dueiero training, led by ing and afternoo ons, morndate, which is early Rus December, hford Amb, director of the 50 attending n, with over each sess Assisting and they have needed The a lotmas of siveulance Service. ion.

Scud unteer EM iero were six voltrain care already. To helplarg theelyfamily ing driven Ts. Equ was Prinmedical with the costs of their cipal Shaby High School the large group wasipment for from neig ne borrowed Accordiplace care, a benefit is taking hbo ng to Scu McBroom. a large screen ring services, and diero, “He on November 12 atwas Rockwoods really assisted atte to do this. behind the big push in the day’s train ndees Grill in Ostego, Minnesota.

I ing. thin k it’s won The ful.”benefit is Hoiness said the der- hold district is prop osing to Anofor the training being called “Sweets ther the key issue Sweeties,” and it the will train be aing desdriving addition, Scudier annually. In is the o indicate that nah’ sert benefit with aHan silent auction. d s Law this passing of have the district is hop 19. auction ing to past all The law are Items for the silent was sparked May fied prio future students chokand certiing deat pouring in already, many r to graduati h of four-yeaby the “It on.

Han nah Koz donations have been made to the r old scho would be grea itza at a t if ols er in Cheerfamily. Also, thecent Vikings Mankato day care ple and would follow this other exam leaders will beStat at e the lead thei lawbenefit previously in 2010. ings,” r own train add dict to sign autographs, get pictures ed Scudiero ated train . “CPR ing is reall taken, and put an autographed y so importa Instructor nt.” calendar in the silent auction.

Michelle Roberton with Chu See TWINS Page 3  ck Poppe and Principa l Chuck Ehle r.

By K are n r eisn Photo by Kirs er kreisner@f off ten Zoellner the illmorecou stree ntyjourna cleans the ts, and Stackhouse l.com Terry Stac side mov kho walk e the snow s and the ley, addressed use, Spring Val- area close to themselve county com can park near the curb so peop s. at their Nov the county boar The es in and help le s clean during the ember 8 meetingd a skid loader the curb. He uses once or twice per firm, for tion an Environmental year and snow “citizens inpu

By K irsten Zoellner Cha . and irman Mar remarked blower of the mee(EAW), t” porc Pres Assessmentories Worksheet ther all citie ting Wit kzoellner@fillmorecountyjournal.com h mem- place to put it after e is “just no Com s should be treat tby said

By K are last year’s .use rezoning, and and aofconditional n r eisn so long.” suggested endless er winter just He aske missioner Duane ed alike.

Scores of citizens turned up to permit. The operating kreisner@f one for Keen d what is around thesnow percent of that as much as Bakke ner, itcurrent illmo 80 the is time to area voice their concern at the first of Elmira Township expe corFormer coun recountyjournal.com Mayor Kure. address prob the sidewalks snow he cleans off county. Stackho cted of the lems befo mining cil member two public hearings regarding a is 20.5 acres t Reicks said re thesand cam use answ of bluff that he just Harrison was great to snowand Dav ered Stackho arrives. - He said he does e off the street. it was proposed expansion at Griffin grass pasture. use expansion The he can pushwants to know whe n’t mind mov citizens who one of three Pres id to step have three people willi it, expl ther rem aine ton re up and do e is just no ing ng offered Quarry north of Chatfield. The calls for anovesadditional snow for 37.01 d he it. interest to Kohn saidit. place to put seven or eigh businesses fill the rem a letter of nity service. Har some commuhe November 1 hearing was held by acres and on Wol t aske 64.44 acres in the tion rison took aining por- oath from Main Stre fgram, d Bria of Dr. Brent Koh ander. and et in tena the Elmira Township Planning Orion Ostr n, Highwa state’s poli MnDot, about then Township year term. Robert Sauer’s four Hoffman City Administrato the Hisincludes ques whe nce y cy tion Mai re The four sittin r Joe Sup and was seate and to put theNeal and was Commission following an sub- a land purchase ed he wou erintendent, sugg n- dle it in Wyk how they han- bers of the “county snow g mem- council.

With last from d on the est- told coun ld off. mittal by Griffin Construction Carmen Gartner like year cil .” writ that would be it ’s Wol through a to volume of betw ten vote appo him when Harrison he said we snow, to een the building be pushed move we get therfgram and White Diamond Frac Sand, finalized upon inted Har just ran to fill the permit approval. ex-officio agreed to serve as s. it. be out e, rison It The we posi store need of votin room an county push d s LLC, a five-month old Texas g mem ing months tion for the rem Kohn said See FRAC Pagees12the snow. the street andsomewhere, not in ain- Planning and Zon ber on the it is the coun to get council’s Novleft in his term at fire hydrant. not piled near ty’s the sion and an ex-officioing commisa ownersit off the road. Som job He said mos The othe ember 7 meeting member on non-voting e land in Ostrande New Hours BegiNNiNg Nov. 7 t cities the r don’t wan were Scot r interested citiz .

Mon. - Wed. Closed ens Commission thro Public Utilities t Springer t Dirty See COUNTY Keene. The ugh Thurs. & Fri. 4:00pm to close and Dave this year.

Page 9  Weekly These were the end of vote was Sat. & Sun. 12:00pm to close Harrison, 5 Course committee one for Spri two for positions held by Check our website for Sauer.

Lounge Specials nger, and specific hours.109 S. Parkw Boo Wi

and placed in separate rooms.

Each girl has her own 24-houra-day nurse by her side.

“Abbot Northwestern has an underground tunnel, and it’s two blocks from the children’s hospital,” explained Hoiness.

The condition that caused the girls to be born so early was called HELLP syndrome. This caused significant decrease in blood flow to the babies, and affected Kellie’s blood platelets and liver enzymes. Hoiness explained Kellie had no symptoms, and this condition doesn’t usually show up until later in the pregnancy. Fortunately, they noticed the babies weren’t growing like they should, and they discovered the condition while Kellie was in the hospital.

Both girls have had a couple of surgeries and have fought breathing problems and infection, but they are growing and improving every day. According to Hoiness, Kennedy is up to four pounds, two ounces, and Khloe now weighs three pounds. Their mom and dad have been able to help take care of them and hold them, which has helped them progress

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Page 22 ~ 2011 Tasty Temptations

Dips, Sauces and Spreads Jalapeno Raspberry Jam - 1st Place Kari Bacon of Fountain, MN

Bean Salsa - 3rd Place Denise Pagel of Chatfield, MN

4 cups crushed raspberries 1 cup minced jalapeno peppers 6 cups white sugar ¼ cup lemon juice 1 (2 oz) package powdered fruit pectin 8 half-pint canning jars/lids/rings

1 small can shoe peg corn 1 regular can garbanzo beans, drained and rinsed 1 regular can black eyed peas, drained and rinsed 1 regular can black beans, drained and rinsed 1 ½ green pepper, chopped fine ½ red pepper, chopped fine ½ onion, chopped fine 1 garlic clove, minced

Kari Bacon

Place berries, pepper, lemon juice and pectin into large saucepan, bring to a boil over high heat. Stir in sugar until dissolved.

Return to a boil and cook 1 minute. Pout into sterilized jars and process in hot water bath 10 minutes. Cool overnight. Serve with meats, pork, chicken or beef, or as an appetizer over cream cheese with crackers.

Baked Shrimp Dip - 2nd Place Suzanne Hyke of Preston, MN 1 8 oz cream cheese 1 cup mayonnaise ½ cup shredded mozzarella cheese 3 garlic cloves, minced 1 Tbsp. Worcestershire sauce 1 Tbsp. lemon juice ¼ tsp. hot sauce ½ lb. frozen salad shrimp, thawed ½ cup sliced scallion

Denise Pagel

Dressing: 2/3 cup sugar ½ cup cider vinegar ½ cup canola oil Salt and pepper to taste 1 tsp. lime juice Combine corn, beans, pepper, onion, and garlic in bowl. Set aside. In saucepan combine sugar, vinegar, oil, and salt and pepper. Bring to a boil, stir until sugar is dissolved. Cool.

Stir in lime juice. Pour over bean mixture. Stir and let set and marinate in refrigerator 12-24 hours, covered. Serve with Tostitos Scoops.

Suzanne Hyke

Preheat oven to 350 degrees. Coat 1-qt. dish with cooking spray. In a large bowl, combine cream cheese, mayo, mozzarella cheese, garlic, Worcestershire sauce, lemon juice, and hot sauce until well combined. Stir in shrimp and scallions; mix well.

Pour in baking dish. Bake 25-30 minutes until golden on top.

Serves 20.

Fruit Dip Terry Stokes of Chatfield, MN 1 cup Cool Whip 1 vanilla yogurt 6-8 oz. size 1 box instant sugar free pudding 1 small can crushed pineapple ½ tsp. coconut extract ¼ tsp. rum extract You can double this as it keeps well.

Fresh Fruit Dip Alice E. Hochstetler of Harmony, MN 2 cups pineapple juice 2 Tbsp. clear jell 8 oz. cream cheese ½ cup white sugar 8 oz. Cool Whip 207 Parkway Ave. N. • Lanesboro, MN 55949 www.lanesborolocal.org • (507) 467-2944

Cook juice, sugar, and clear jell until thick. Let cool, add cream cheese. When cold, add Cool Whip.

Page x ~ 2009 Dining Guide

2011 Tasty Temptations ~ Page 23

Dips, Sauces and Spreads Spaghetti Sauce Janet Scrabeck-Austin of Harmony, MN

Sauerkraut Dip Ginny Starken of Fountain, MN

4 cups tomatoes 1 cup water 12 oz. can tomato paste 1 ½ tsp. basil ¾ cup onion, chopped fine 2 beef bouillon cubes 1 ½ tsp. oregano 1 tsp. oil ½ tsp. pepper 2 Tbsp. sugar 1 bay leaf 1 clove garlic

1 cup mayo and 1 cup Miracle Whip ½ cup chopped onion ¼ cup chopped green pepper (optional) 1 8 oz. package shredded cheddar cheese Handful (8-10) crushed soda crackers 1 pkg. Splenda or 1 ½ Tbsp. sugar ½ can (14 oz) sauerkraut (well drained) 3 hard-boiled eggs, chopped I like it with Wheat Thins, but whatever your favorite cracker.

Boil- simmer 2 hours. Cool. Can or freeze.

Special Diet Old Fashioned Kettle Corn (vegan, gluten free, soy free) - 1st Place Marilyn Schreier of Preston, MN ½ cup unpopped popcorn kernels ¼ cup white or brown sugar ¼ cup peanut or vegetable oil Place the popcorn and sugar in a large pot Marilyn with the oil. Over a medium heat, begin to Schreier pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do nto burn. Once the popping has slowed, remove pot from heat.

Oatmeal Raisin Cookies (Sugar Free) Alice E. Hochstetler of Harmony, MN ½ cup water 1 cup raisins ½ cup oil 1/3 cup glycerin 2 eggs 1 cup whole wheat flour (may need more) 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. nutmeg 1/3 tsp. allspice ½ tsp. salt 2 cups oatmeal Combine water and raisins in saucepan; heat until water boils.

Cool. Combine oil, glycerin, and eggs; beat well. Add the raisins and all the liquid to the mixture. Add dry ingredients except oats. Beat well, then stir in oatmeal. Drop by spoon on baking sheet. Bake at 350 degrees.

Page x ~ 2009 Dining Guide

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