2017 Tasty Temptations Cookbook

2017 tAsty

“Best Cooks of Bluff Country”

TempTaTions

A speciAl publicAtion of the fillmore county JournAl • www.fillmorecountyJournAl.com

Page 2 • 2017 Tasty Temptations

The Best Cooks of Bluff Country

80 tried and tested reader recipes that will bring people together for the holidays

Now in its eighth year, the Tasty Temptations Cookbook has become a delightful expectation of Fillmore County Journal readers near and far.

Last year, we received 45 recipes from readers, and this year we saw a hefty increase up to 80 recipes. Thanks to readers from Chatfield, Fountain, Harmony, Lanesboro, Mabel, Preston, Rushford, and Stewartville, we are proud to publish another holiday keepsake.

Let’s face it, everyone loves food. And, the holidays present an opportunity to bring something new to the table. Isn’t it great how food brings people together!

This cookbook is full of recipes shared by your neighbors, friends and maybe even family. So, when you see these cooking superstars noted in this cookbook, please thank them for sharing their recipes. And, hopefully, you’ll consider sharing one of your favorite dishes in next year’s Tasty Temptations Cookbook.

I should mention that we also have a number of winners to recognize for their recipe contributions.

In this year’s Tasty Temptations Cookbook, you’ll see each drawing winner noted with a $25 gift card to use at Harmony Foods, Preston Foods, or Rushford Foods. With nine categories, that’s a total of $225 in gift cards that will be shared with this year’s winners.

Over the past eight years, the Hoiness family, store owners of Harmony Foods, Preston Foods, and Rushford Foods, have generously donated over $4,000 in gift cards to be shared with winners of the Tasty Temptations Cookbook recipe contest. We thank them again for their generosity!

I am grateful to all of the cooks who shared their recipes in this year’s publication, provided to over 14,000 households in Fillmore County and Houston County. And, this entire publication would also 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

2017 Tasty

“Best Cooks of Bluff Country”

Temptations Table of Contents Appetizers and Beverages................................ 4-5 Soups, Salads, and Vegetables........................ 6-8 Main Dishes and Casseroles ............................. 10-12 Meat, Poultry, and Seafood ............................. 14-15 Pies, Pastries, and Desserts ............................... 16-19 Cakes, Cookies, and Candy ............................ 21-23 Dips, Sauces, and Spreads................................ 26-27 Special Diet......................................................... 28 Breads and Rolls................................................. 32-33

FILLMORE COUNTY

JOURNAL “Where Fillmore County News Comes First” © 2017 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com

Page 4 • 2017 Tasty Temptations

Appetizers and Beverages Grape Juice

Dip for fruit

1 c. grapes 1 c. sugar 4 c. water

1 cup Cool Whip 1- 6 oz. vanilla yogurt 1 box instant sugarfree vanilla pudding 1 small can (8 oz.) crushed pineapple 1/4 tsp. coconut extract 1/4 tsp. rum extract

Janice Stone, Mabel, MN

Put 1 cup washed and stemmed grapes in bottom of a quart jar. Add sugar to boiling water and pour over grapes. Seal and let stand for 3 or 4 weeks. Discard grapes when using juice.

Layered Cocoa in a Jar Kinzee Hovey, Harmony, MN

1 c. sugar 1 c. unsweetened cocoa powder 1 c. nonfat dry milk 1/2 tsp. salt 1/2 c. miniature chocolate chips 1/2 c. miniature marshmallows Layer ingredients into a 1-quart canning jar. Attach a tag with directions, as below: To make cocoa: Stir jar contents thoroughly. For each serving add 1/3 c. cocoa mix with 1 c. boiling water; stir and enjoy. Serves 12.

Buffalo Chicken dip Denise Pagel, Chatfield, MN

8 oz. cream cheese, softened 10 oz. can chunk white chicken, drained 1/4 c. finely diced celery 3/4 c. finely diced green onion 1/4 c. buffalo wing sauce 1/2 c. (scant) ranch salad dressing 8 oz. shredded colby-Monterey jack cheese Spread cream cheese into an ungreased shallow baking dish. Layer the chicken, celery, onion, sauce and dressing in order given.

Sprinkle on the cheese. Bake, uncovered at 350º for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.

Cucumber Snack

Beverly Sandberg, Stewartville, MN 1 cucumber Pumpernickel cocktail bread Cream cheese Dill weed Peel and slice cucumber. Spread cream cheese on pumpernickel bread slices. Put a cucumber slice on each and sprinkle with dill weed.

Terry Stokes, Chatfield, MN

You can double this recipe, as it keeps well.

Cheese Ball

Kay Ristau, Preston, MN 2 - 8 oz. packages cream cheese 8 oz. shredded cheese 2 tsp. grated onion 2 tsp. minced garlic 2 tsp. Worcestershire sauce Chopped pecans Soften cream cheese. Mix all together except pecans. Form into two logs. Roll in chopped pecans. Serve with crackers.

Cheesy Spinach Bundles Susan Fox, Chatfield, MN

1 package (10 oz.) frozen chopped spinach, thawed and drained 1/2 c. shredded mozzarella cheese 1/3 c. grated Parmesan cheese 1/4 c. chive & onion cream cheese spread 1 egg, separated 1 - 8 oz. can refrigerated crescent rolls Mix spinach, mozzarella, Parmesan, cream cheese and egg yolk until well blended. Cut each crescent roll triangle in half.

Spoon 1 Tbsp. of mixture in center of triangles. Bring corners to center. Place on cookie sheet. Beat egg white. Lightly brush over bundles. Bake at 375º, 12-15 minutes.

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2017 Tasty Temptations • Page 5

Appetizers and Beverages Mocha Nog

Kahlua

1 qt. dairy eggnog 5 c. chocolate milk 1 c. whipping cream 1-2 Tbsp. instant coffee crystals

1 qt. water 2 1/2 c. sugar 3 Tbsp. instant coffee granules 1 Tbsp. vanilla 2 1/2 c. vodka

Clara Syverson, Harmony, MN

Janet Scrabeck, Harmony, MN

Combine eggnog, chocolate milk, 1/2 cup cream and coffee crystals. Heat, but do not boil. Beat remaining cream to garnish each cup.

Strawberry Slush

Bring water, sugar and coffee granules to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy.

Cool. Add vanilla and vodka. Makes 7 cups.

The beST LiTTLe Sub Shop you’ve never heard oF!

Shelle Johnson, Harmony, MN 2 qts. strawberries, pureed 1 large (12 oz.) frozen lemonade concentrate 1 large (12 oz.) frozen limeade concentrate 1 - 46 oz. can unsweetened pineapple juice 4 c. vodka or strawberry schnapps Mix in an ice cream pail and freeze (stir occasionally while it’s freezing).

When serving, add 7-Up.

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Bacon Sandwiches

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Barb Yetter, Fountain, MN

12 oz. uncooked bacon 12 oz. medium sharp cheddar cheese 1 onion 1 green pepper 1 tsp. Worcestershire sauce 12 English muffins

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

Trim excess far from bacon. Mix bacon, cheese, onion and pepper in a meat grinder. Do not use a blender. Add Worcestershire sauce.

Spread mixture on English muffin halves. Broil until brown and cheese melts. Quarter or halve each muffin half and serve as appetizers.

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Page 6 • 2017 Tasty Temptations

Soups, Salads, and Vegetables Raspberry salad

Taco Soup

6 oz. raspberry yogurt, any brand 1 - 3.4 oz. instant vanilla pudding, dry 1 - 16 oz. can of pineapple tidbits, drained 8 oz. Cool Whip 2 c. frozen raspberries

Heat together: 1 large can tomato soup 1 can water 1 small jar salsa

Mix yogurt with dry pudding. Add drained pineapple. Stirring well, add Cool Whip and blend well. Stir in raspberries. I garnish with a few additional raspberries on top. Best if made the night before.

Add 2 lb cooked hamburger and 1 package taco seasoning and heat through. Place crushed taco chips in a bowl, pour soup on top and add shredded cheese and sour cream.

Carol Rasmussen, Rushford, MN

Chicken tortellini soup Donna Scheevel, Harmony, MN

1 package frozen chopped spinach, thawed 6 c. water 1 can cream of chicken soup 2 c. cut up chicken, cooked 1 c. chopped carrots 1/2 c. dry vermouth 1 package tartellini (frozen, any flavor) 1 - 32 oz. box chicken broth (low sodium) 1 c. chopped onion 2 tsp. minced garlic 1/2 tsp. oregano 1/2 tsp. basil Fresh Parmesan cheese Cook chicken in 6 cups water with onions. Save broth. In a large kettle, combine water, broth, boxed chicken broth, chicken, soup, garlic, vermouth, carrots, onion, basil and oregano.

Bring to a boil and add tortellini. Simmer uncovered for one hour. Add spinach and simmer until spinach is cooked. Serve with grated fresh parmesan cheese.

Clara Syverson, Harmony, MN

Seven Layer Salad Janice Stone, Mabel, MN

Layer in cake pan: 1 head of lettuce, broken into bite size pieces 1/2 c. chopped celery 1/2 c. chopped onion 1/4 c. chopped green pepper 1 package frozen peas, cooked, cooled and well-drained.

Mix together: 1 - 8 oz. container sour cream and 2 c. mayonnaise. Spread on top of vegetables, then sprinkle bacon bits and 3/4 c. shredded cheddar cheese on top.

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evening specials

Includes salad bar or tossed salad

White Cheddar Scalloped Potatoes Shelle Johnson, Harmony, MN

2 1/2 c. whipping cream 3/4 c. chopped onions 2 tsp. salt Pepper to taste 4 lb peeled, sliced potatoes 8 oz. grated sharp white cheddar cheese Whisk cream, onions, salt and pepper. Place 1/2 potatoes in buttered 9x13 baking pan, overlapping slightly. Sprinkle with 3/4 c. cheese. Top with second layer potatoes, pour cream over potatoes and sprinkle with any remaining cheese. Cover with foil and bake 1 hour. Uncover and bake another 45 minutes.

MOnday - CLOSED Tuesday - Ribeye Wednesday - Fish Fry - Batter Fried or Boiled Bread basket, cole slaw, potato or salad bar

Thursday Friday saTurday sunday

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BBQ Pork Ribs New York Strip or Pike Prime Rib New York Strip or Pike

sunday dinner 11:00am - 2:30pm ChOiCe OF 3 enTrees,

w/salad bar, coffee or milk

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2017 Tasty Temptations • Page 7

Soups, Salads, and Vegetables Beef Vegetable Soup

minestrone soup

Brown 1 lb of hamburger in a frying pan. Drain off grease.

Oil spray a large pan.

1/4 c. olive oil 1 chopped onion 3 cloves garlic, minced 3 large carrots, chopped 3 cans beef consomme 3 soup cans water 3 stalks celery, chopped 1 large can seasoned tomatoes, chopped 1 can kidney beans 1/2 c. frozen corn Salt and pepper to taste

Susan Fox, Chatfield, MN

Add together in pan: 1/2 a red, orange or yellow pepper 1/4-1/2 green cabbage, sliced and chopped 1/2 c. diced celery 1/2 c. sliced carrots 1 medium onion, chopped 2 c. whole tomatoes 3 c. tomato juice 1 c. water 4 beef bouillon cubes 1 4 oz. can of sliced mushrooms 1 c. green beans Add browned hamburger. Season with salt and pepper Cook for 30 minutes.

Tuscan White Bean Stew Beverly Sandberg, Stewartville, MN

2 c. (14 oz) dried cannellini or other white beans, picked over and rinsed, soaked overnight and drained 6 c. water 1 tsp. salt 1 bay leaf 2 Tbsp. olive oil 1 yellow onion, coarsely chopped 3 carrots, peeled and coarsely chopped 6 cloves garlic, chopped 1/4 tsp. ground pepper 1 Tbsp. chopped fresh rosemary 1 1/2 c. (12 oz) vegetable broth or stock In soup pot over high heat, combine the white beans, water, 1/2 tsp. salt and the bay leaf. Bring to boil over high heat.

Reduce the heat to low, cover partially and simmer until the beans are tender (60-75 min). Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf.

In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans. Return the pot to the stove top and add olive oil. Heat over med-high heat. Stir in the onion and carrots and saute until carrots are tender crisp, 6-7 minutes. Stir in the garlic and cook until softened, about 10 minutes. Stir in remaining 1/2 tsp. salt, pepper, chopped rosemary, bean mixture and stock. Bring to boil, then reduce the heat to low and simmer until the stew is heated through, about 5 minutes. Serves 6.

Janet Scrabeck, Harmony, MN

Cook slowly for 2 hours. Can be put in crock pot and cook as long as needed.

Tuna & corkscrew salad Terry Stokes, Chatfield, MN

1 c. corkscrew pasta 1 small cup broccoli florets 1 - 5 1/2 oz. can tuna, drained 1/2 c. halved grape tomatoes 1/4 c. ranch dressing 2 Tbsp. chopped fresh dill 1/4 tsp. salt Cook pasta according to package directions, adding broccoli during last 1 minute of cooking. Drain. Cool under cold running water. Drain well. Toss pasta and broccoli with all remaining ingredients in medium bowl. Serves 2.

Classy strawberry salad Barb Yetter, Fountain, MN

2 - 3 oz. strawberry-banana or strawberry flavored gelatin 2 c. boiling water 10 oz. package frozen sliced strawberries, not thawed 1 c. sour cream 8 1/2 oz. can crushed pineapple, well drained 2 c. (2 large) bananas, sliced 1/4 inch Yield: 9 (1/2 cup) servings In 2 quart bowl dissolve gelatin in boiling water. Add frozen berries, stirring frequently, until fruit is thawed. Set aside.

In 1 quart mixer bowl combine 1 cup strawberry gelatin mixture and sour cream; beat on low speed until smooth, 2 to 3 minutes. Pour into 9-inch 5 quart pan. Chill until firm, 15 to 20 minutes. To remaining strawberry gelatin mixture add pineapple and banana; stir to combine. Pour over chilled gelatin - sour cream layer. Chill until set, 2 to 3 hours.

Page 8 • 2017 Tasty Temptations

Soups, Salads, and Vegetables Freezer Cole Slaw Kay Ristau, Preston, MN

1 gallon shredded cabbage 1 Tbsp. canning salt Let stand 1 hour and drain off liquid.

Add: 1 green pepper, chopped 1 red pepper, chopped 1 large onion, chopped 1 large grated carrot Boil: 2 c. sugar 1/2 c. water 1 c. vinegar Cool.

Pour over vegetables. Mix well. Put in containers and freeze.

Very good!

Celebrating

Fillmore County’s best cooks!

Chicken poppy seed salad Denise Pagel, Chatfield, MN

$25 Gift Card

WINNER

1 lb rotini pasta, cooked and drained 2 c. diced, cooked chicken 1 c. dried cherries 1 small onion, finely chopped 4 stalks celery, diced 1 c. slivered almonds, toasted

$25 gift card to Preston, Harmony, or Rushford Foods

Poppy Seed Dressing: 1/4 c. plus 2 Tbsp. powdered sugar 3 Tbsp. champagne vinegar 3 c. mayonnaise (not Miracle Whip) 3 Tbsp. cold water 3 Tbsp. poppy seeds 3 tsp. kosher salt 1 tsp. black pepper In large bowl, combine salad ingredients and toss lightly. In another bowl, combine the dressing ingredients. Whisk until smooth. Pour some of this over salad ingredients; stir. Add remaining dressing and stir until combined. Chill for a couple of hours.

2017 Tasty Temptations • Page 9

Things to consider when hosting for the holidays Holiday hosts have a lot on their plates. The work of holiday hosting does not begin when the first guest arrives. It starts weeks before, when homeowners begin preparing their homes for overnight guests.

Because the holiday season can be so busy, it’s easy for hosts to overlook certain things as the day their first guests are set to arrive draws nearer. But the following are a few things hosts should consider in the weeks before their guests show up.

Accommodations

It’s hard to overlook accommodations when hosting for the holidays, but it’s best to inspect linens and other items that might go largely unused throughout much of the year. Check foldout couches or air mattresses a few weeks before your guests are slated to arrive. This gives you ample time to address any issues and also allows you to comparison shop and find great deals on any items you need to replace. Hosts who are parents to young children may want to discuss sleeping arrangements before guests arrive if kids will be asked to sleep in different beds. Kids might embrace the change, while others might be less enthusiastic. If younger cousins will be staying over, let kids choose their new roommates, which might make them more excited about sharing rooms with their guests. Explaining the situation in advance gives youngsters time to ready themselves for their temporary move.

Diets

Ask guests before they arrive if they have any particular food allergies or items they need to avoid because of any medications

they might be taking. This is especially important for youngsters, who may forget to avoid homemade cookies with nuts despite having nut allergies. By asking in advance if your guests have any food allergies or foods and ingredients they must avoid, you will know to avoid serving particular dishes so no one accidentally eats foods that might make them sick and you can prepare alternative dishes for people who must avoid certain foods.

Activities

If guests will be staying for several nights, explore a few local activities so everyone can get out of the house for a night or two.

Time spent with family is one of the best parts of the holiday season, but spending all of that time inside in cramped quarters can grow uncomfortable over time. Plan a family night or two out that everyone can enjoy.

Pets

When hosting for the holidays, let your guests know if you have any pets. Some people have dog and cat allergies, and those allergies may make it difficult for them to enjoy their stay. Others’ allergies might be so severe that they have to find alternative lodging. Let guests know about your pets when you invite them to stay at your house so no one is surprised at the last minute. In addition, let guests know if they can bring their own pets along to your house.

Hosting for the holidays is a great way to welcome loved ones into your home. Considering and discussing a few factors before your guests arrive can ensure everyone enjoys their stay.

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Page 10 โ ข 2017 Tasty Temptations

Main Dishes and Casseroles Enchilada Hot Dish

Macaroni Hotdish

Kay Ristau, Preston, MN

Clara Syverson, Harmony, MN 1 can cream style corn I can whole kernel corn 1 c. uncooked macaroni 1/2 c. grated cheddar cheese 1/4 c. melted butter

2 lb hamburger 1 onion cut up 1 green pepper Clove of garlic 10 oz. enchilada sauce 8 oz. tomato sauce 16 oz. whole tomatoes (chopped up) 16 oz. frozen broccoli 1 package tortilla shells (soft)

$25 Gift Card

Stir all together. Bake at 350ยบ for 1 hour or in crock pot on high for 4 hours.

Cabbage Casserole

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

1 1/2 cup sour cream 2 cup mozzarella cheese 1/2 tsp. chili powder 1/2 tsp. hot sauce Salt and pepper to taste

Barb Yetter, Fountain, MN

1 small head cabbage, shredded 1 onion, chopped 1 lb hamburger 1 can tomato soup 1/4 tsp. oregano Put a layer of the shredded cabbage in a casserole. Brown the hamburger and onion together. Put the fried hamburger and onion on top of cabbage layer. Cover with tomato soup and oregano. Bake 350ยบ oven for 3/4 hour. Yield: 5-6 servings.

Brown first 4 ingredients and drain. Add enchilada sauce, tomato sauce, tomatoes, and broccoli. Cook until tender (I chop broccoli). Add spices. Line shells on bottom and up sides of a 9x13 pan. Layer hamburger mixture, then sour cream, more shells, hamburger and sour cream. Mix sour cream in hamburger slightly. Put cheese on top. Bake 1 hour at 350ยบ or until done. Serve with garlic toast.

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2017 Tasty Temptations • Page 11

Main Dishes and Casseroles Chicken Artichoke Casserole

Baked beef stew

2 c. bow tie pasta, cooked and drained 2 c. rotisserie chicken, diced 14 oz. can artichoke hearts (rinsed, drained and chopped) 1 regular size can cream of chicken soup 1 cup mayonnaise (not Miracle Whip) 1/3 cup milk 1/2 tsp. onion powder 1/2 tsp. black pepper Crushed croutons for topping

Combine: 1 - 14 1/2 oz. can diced tomatoes 1 c. water 3 Tbsp. quick cooking tapioca 2 tsp. sugar 1 1/2 tsp. salt 1/2 tsp. black pepper

Denise Pagel, Chatfield, MN

In greased baking dish, layer the pasta, chicken and artichoke hearts. In medium bowl, combine soup, mayonnaise, milk, onion powder and black pepper. Pour over chicken mixture.

Add crushed croutons to the top. Bake uncovered at 350º for 30-40 minutes.

Susan Fox, Chatfield, MN

Stir in: 2 lb stew meat 3 medium potatoes, peeled and cut into 1-inch chunks 4 medium carrots, peeled, cut into 1-inch chunks 2 ribs of celery, sliced 1 medium onion, chunked 1 slice of bread, cubed Bake at 375º in a covered 9x13 casserole for 1 1/2 hours.

Three-Cheese Tater Hot Dish Janet Scrabeck, Harmony, MN

1 lb ground beef 1/2 ground pepper, chopped 1/2 onion, chopped 1 can cream of potato soup 1 can cream of celery soup 1 small bag tator tots 1/3 c. mozzarella cheese, shredded 1/3 c. cheddar cheese, shredded 1/3 c. Parmesan cheese, grated

Celebrating

Fillmore County’s best cooks!

Brown the ground beef, ground pepper and onion together.

Place the mixture in a greased casserole dish. Add the two cans of soup and mix well. Add the three cheeses, mix and cover all with the tator tots. Cover and bake 45 minutes at 350º, removing the cover for the last 10 minutes of baking.

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Page 12 • 2017 Tasty Temptations

Main Dishes and Casseroles Crock pot Baked Beans Beverly Sandberg, Stewartville, MN 1 lb beans (do not soak beans) 1/4 cup brown sugar 1/2 lb bacon, chopped 2 tsp. salt 2 Tbsp. molasses 1/2 c. white sugar 1/4 c. ketchup 1 onion, chopped 4 1/2 c. water 1/4 tsp. pepper Turn crock pot on high. Mix ingredients in crock pot. Turn crock pot to low and leave for 10-12 hours.

CHicken Hot dish Terry Stokes, Chatfield, MN

1 medium chicken 1 can cream of mushroom soup 1 can cream of chicken soup 3/4 cup milk 1 box dressing mix Cook chicken, de-bone and cut into fairly large pieces.

Great way to use leftover chicken or turkey. Put pieces into a greased 9x13-inch pan. Mix and heat soups and milk. Pour over chicken. Prepare dressing mix according to package.

Put over chicken mixture. Cover and bake 45 minutes at 325º. Remove cover, continue baking an additional 15 minutes.

Maple Glazed Salmon Donna Scheevel, Harmony, MN

1 tsp. paprika 1/2 tsp. chili powder 1/2 tsp. ground ancho chili powder 1/4 tsp. ground cumin 1/4 tsp. brown sugar 1 tsp. kosher salt 4 -6 oz. Alaskan salmon fillets Cooking spray 2 Tbsp. maple syrup Preheat broiler or grill.

Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness.

Brush fillets evenly with syrup. Broil 1 minute. Serve!

COMMON BAKING SUBSTITUTIONS Baking Powder

1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar + ¼ teaspoon cornstarch

Baking Soda

½ teaspoon baking soda = 2 teaspoons baking powder

Butter

1 cup salted butter = 1 cup margarine 1 cup salted butter = 1 cup vegetable shortening + ½ teaspoon salt 1 cup salted butter = 7/8 cup lard + ½ teaspoon salt 1 cup unsalted butter = 1 cup salted butter = 1 cup vegetable shortening = 1 cup lard *less* ½ teaspoon salt from recipe

Buttermilk

1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes 1 cup buttermilk = 1 cup plain yogurt

Cake Flour

1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch

Chocolate

1 ounce unsweetened chocolate = 3 tablespoons natural unsweetened cocoa powder + 1 tablespoon unsalted butter, vegetable oil or shortening

Cocoa Powder

3 tablespoons natural unsweetened cocoa powder = 1 ounce unsweetened chocolate + reduce fat in recipe by 1 tablespoon 3 tablespoons Dutch-process cocoa powder = 3 tablespoons natural unsweetened cocoa powder + ⅛ teaspoon baking soda

Eggs

1 egg = ¼ cup applesauce 1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water 1 egg = ¼ cup silken tofu pureed 1 egg = 3 tablespoons mayonnaise 1 egg = ½ banana mashed with ½ teaspoon baking powder

Half-and-Half

1 cup half-and-half = ½ cup whole milk + ½ cup heavy cream

Golden Syrup

1 cup Golden Syrup = 1 cup light molasses 1 cup Golden Syrup = 1 cup light corn syrup

2017 Tasty Temptations • Page 13

Tips for safe home grilling Exercise caution when firing up the grill. Many grilling accidents can be prevented by adhering to a few simple safety guidelines.

Millions of grilling enthusiasts take to their backyards each year to cook delicious foods over an open flame.

Grilling is embedded in the history of many cultures, and to this day many people feel nothing beats the savory flavor characteristic of grilled meats, poultry, seafood, and vegetables.

Although many people safely enjoy outdoor barbecues every day, accidents can happen. According to the U.S. Fire Administration, roughly 6,000 grill fires take place on residential property every year in the United States alone. Many grilling accidents can be prevented with some safety precautions and a little common sense.

When grilling, place the grill in a safe location. Grills should be at least 10 feet away from the house when they are in use.

Also, keep the grill away from wooden overhangs or other structures attached to the house, such as garages and porches.

Before using a gas grill, inspect it to make sure there are no gas leaks. Ensure hoses are properly connected and that the grill looks in good repair.

Use propane and charcoal grills outdoors only. Never bring

oPen 7 Days a Week

such grills into your house, even if it seems like there is ample ventilation. Potentially fatal carbon monoxide can build up quickly.

Keep children and pets away from the grill area. Grills can be knocked over easily, and kids and pets may burn themselves if they bump into a hot grill.

Clean the grill regularly. Grease and fat buildup forms in the tray below the grill and can be quite flammable. By brushing off the grates after each use and periodically removing food and grease buildup, you can prevent flare-ups that may ignite the grill.

Always tend the grill while cooking.

Walking away for even a minute may lead to accidents.

Store unused propane tanks upright at all times to prevent leakage. Keep them outdoors and beyond the reach of children.

Never smoke near propane cylinders and never move a lit grill.

Keep a fire extinguisher handy in the event of a flare-up. A hose may not prove effective on a grease fire.

It's also important to emphasize food safety when grilling.

Invest in a food thermometer so you can test the internal temperature of foods and prevent foodborne illnesses.

Grilling is a great and flavorful way to cook. But safety must remain a priority when grilling.

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Page 14 โ ข 2017 Tasty Temptations

Meat, Poultry, and Seafood Baked Chicken with Sour Cream

Cranberry Chicken

1 c. sour cream 2 1/2-3 Tbsp. lemon juice 1/4 tsp. Worcestershire sauce 1/4 tsp. paprika 1/4 tsp. seasoned salt 1/8 tsp. pepper 4-6 boneless chicken breast halves 1 1/2 c. fine plain dry breadcrumbs

6 whole, skinned chicken breasts 1 - 16 oz. can whole cranberry sauce 8 oz. Western French dressing 1 package dry onion soup mix

Janet Scrabeck, Harmony, MN

Combine sour cream, lemon juice, Worcestershire sauce, paprika, seasoned salt and pepper in a large bowl. Place chicken pieces in the bowl, turning to coat thoroughly. Cover and refrigerate overnight. Remove chicken and coat well with bread crumbs. Arrange chicken in a baking pan. Bake at 350ยบ for 45 minutes.

Send your recipes for the next cookbook in fall 2018 for a chance to win a great prize! email: news@fillmorecountyjournal.com

Beverly Sandberg, Stewartville, MN

Make sauce using cranberry sauce, dressing and soup mix. Pour over chicken breasts in baking dish. Bake at 300ยบ for 1 1/2 hours, covered. Continue baking for 1/2 hour uncovered. Serves 6-8.

Barbequed Spare Ribs Janice Stone, Mabel, MN

1 lb spare ribs 1 c. chopped onion 1 c. catsup 1 c. water 1 tsp. salt 2 Tbsp. Worcestershire sauce 1/4 c. vinegar 1/4 c. brown sugar 2 tsp. mustard 1 tsp. paprika Brown ribs. Combine remaining ingredients and pour over ribs. Cover and bake in 350ยบ oven for 1 3/4 hours. Spoon sauce over ribs 2 or 3 times while baking. Bake uncoverd 15 minutes. Makes 5-6 servings.

Baking Measurement Conversions Pinch or Dash = 1/16 teaspoon 1/2 tablespoon = 1 1/2 teaspoons 1 tablespoon = 3 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons plus 1 teaspoon 1/2 cup = 8 tablespoons 3/4 cup = 12 tablespoons 1 cup = 16 tablespoons 1 pound = 2 cups 1 quart = 4 cups 1 stick butter/margarine = 1/4 lb or 1/2 cup 2 large eggs = 3 small eggs

2017 Tasty Temptations โ ข Page 15

Meat, Poultry, and Seafood Italian-Style Meatloaf Denise Pagel, Chatfield, MN

2 lb ground beef 1 medium yellow onion, diced 3 large cloves garlic, minced 1 c. diced tomatoes 1 red pepper, finely diced 2 eggs, beaten 4 tsp. Worcestershire sauce 1 Tbsp. Italian seasoning 2 c. Italian bread crumbs 1 c. dry Parmesan cheese 2 c. shredded mozzarella cheese, divided Salt and pepper to taste Marinara sauce: 1 c. tomato sauce 1 large cloved garlic, minced 1 tsp. Italian seasoning 1/4 tsp. red pepper flakes 1 beef bouillon cube 1/2 tsp. Worcestershire sauce 1 1/2 Tbsp. sugar Salt and pepper to taste Saute the onions and garlic over medium heat until fragrant.

Add tomatoes, red pepper and Italian seasoning, sweating the vegetables until liquid evaporates; about 5 minutes. Set aside. In a separate pan over medium heat, saute the garlic for marinara until fragrant and then add in tomato sauce. Crumble in the beef bouillon cube and mix well. Season sauce with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer 5 minutes. Combine ground beef, eggs, Worcestershire sauce, bread crumbs, parmesan, 1 c. mozzarella cheese, 1/2 c. marinara sauce, sauteed vegetables and salt and pepper. Mix ingredients thoroughly and form into a 9x9-inch pan. Top with remaining marinara sauce and remaining 1 c. mozzarella cheese.

Bake at 350ยบ for 45-55 minutes. Let it stand 10 minutes before cutting.

Shrimp Vermicelli Susan Fox, Chatfield, MN

Cook 1/2 package vermicelli according to package directions.

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Saute in olive oil: 5 small red and yellow peppers, sliced 5 green onions, sliced 1 lb asparagus, cut into bite size pieces

Saute in another pan 1 lb fresh peeled shrimp in olive oil until done, 3-5 minutes.

Toss all ingredients together. Serve with grated Parmesan cheese.

Cheesy Turkey Sandwiches Kay Ristau, Preston, Mn

3 lb turkey 1 c. broth from turkey 1/2 c. Miracle Whip 1/2 c. Velveeta cheese, cut up 2 Tbsp. flour Cook turkey until done. Remove from bones. Cut up and set aside.

Add cheese, Miracle Whip, turkey (or chicken) broth thickened with flour to turkey and heat well. This works well in a crock pot.

I roast a turkey and times this recipe by 4. I have to add chicken broth to have enough. Makes a large batch - real good for large crowd.

Salmon Loaf

Barb Yetter, Fountain, MN

Paprika Pork Roast Clara Syverson, Harmony, MN

2 tsp. garlic salt 1 tsp. ground ginger 1 tsp. pepper 1 tsp. paprika 1 boneless rolled pork loin roast, 4-4 1/2 lb 1-2 medium onions, sliced 1 c. water Combine spices; rub over the entire roast. Place roast with fat side up on greased rack in roasting pan. Top with onion. Pour water into pan. Bake, uncovered at 325ยบ for 2-2 1/2 hours or until meat thermometer reads 160-170ยบ. Let stand for 10-15 minutes before slicing. 8-10 servings.

1 lb can salmon 1/2 c. cracker crumbs 1/8 tsp. pepper 1/2 tsp. salt 2 egg yolks 1 tsp. chopped onion 1 Tbsp. lemon juice or vinegar 1/2 c. hot milk 2 Tbsp. melted butter 2 egg whites, stiffly beaten Heat together milk and butter. Remove skin and bones from salmon. Stir together all ingredients except egg whites. Fold in stiffly beaten egg whites. Bake, covered, in a buttered casserole or loaf pan at 350ยบ for 1 1/2 hours.

Page 16 • 2017 Tasty Temptations

Pies, Pastries, and Desserts Peanut butter chocolate heaven

Pear cranberry crisp

20 Oreo cookies, divided 2 Tbsp. butter, melted 8 oz. cream cheese, softened 1/2 c. peanut butter 1 1/2 c. powdered sugar, divided 16 oz. Cool Whip, thawed, divided 15 miniature peanut butter cups, chopped 1 c. cold milk 1 package (3.9 oz.) instant chocolate pudding

4 medium pears, cut into 1-2” cubes 1/2 c. dried cranberries 2 Tbsp. lemon juice 1/8 c. sugar 1 Tbsp. flour 1 tsp. cinnamon 1/2 tsp. nutmeg

Denise Pagel, Chatfield, MN

Crush 16 Oreo cookies until coarse. Add the melted butter and press into the bottom of a 9x9-inch pan. Chill crust.

In large bowl, beat the cream cheese, peanut butter and 3/4 cup powedered sugar until smooth. Fold in half of the whip topping and spread over the Oreo crust layer.

Sprinkle with the chopped peanut butter cups, reserving a few to sprinkle on top. In another bowl, beat the milk, pudding mix and remaining 3/4 cup powdered sugar on low for 2 minutes. Let stand for 2 minutes. Fold in the remaining whipped topping. Spread on top of the peanut butter cups.

Sprinkle the top with remaining Oreo pieces and peanut butter cups. Chill 3 hours before serving.

Donna Scheevel, Harmony, MN

Topping: 1/3 c. flour 1/3 c. oatmeal 1/3 c. brown sugar 1/4 c. ground flax seed 1/4 tsp. salt 1 Tbsp. butter, melted 2 Tbsp. canola oil In large bowl, combine pears and cranberries; drizzle with lemon juice. In small bowl, combine the sugar, flour, cinnamon and nutmeg.

Stir into pear mixture. Transfer to greased 8-inch square pan.

For topping, in a small bowl combine the flour, oatmeal, brown sugar, flax and salt; stir in butter and oil until crumbly.

Sprinkle over fruit mixture. Bake at 350º for 35 minutes.

City of Fountain Fountain Community Center

December 9th Santa Comes to Town Treats for the kids Santa will arrive at 1:30 11am - 2pm Fountain United Methodist Annual Bake & Craft Sale & Luncheon

2017 Tasty Temptations • Page 17

Pies, Pastries, and Desserts Dutch Apple Pie

easy apple crisp

2 c. chopped apples 2 Tbsp. flour 1 c. sugar Pinch of salt 1 egg 1 c. sour cream 1/2 tsp. vanilla 8-inch unbaked pie shell

2 1/2 lb medium (about 5 or 6) apples, peeled, cored, and sliced 1/4” thick 2-3 Tbsp. sugar 1/2 c. packed light brown sugar 1/2 c. uncooked rolled oats (old fashion) 1/3 c. all purpose flour 4 Tbsp. cold unslated butter (1/2 stick), cut into small pieces, plus more for coating the dish

Barb Yetter, Fountain, MN

Combine apples, flour, sugar and salt. Beat together in another bowl: egg, sour cream and vanilla. Add to apple mixture. Pour into unbaked pie shell.

Crumble together topping: 1/2 c. sugar 1/2 c. flour 1/4 c. butter 1 tsp. cinnamon Sprinkle over apple mixture. Bake for 15 minutes at 400º.

Reduce heat to 350º and bake 30 minutes more. Serve with whipped cream.

Beverly Sandberg, Stewartville, MN

Lightly coat 8”x8” baking dish with butter, heat over to 365º.

Combine the apples in the pan, sprinkle sugar on top. Mix together brown sugar, oats, flour, and blend in the butter pieces until small clumps form and the butter is well incorporated.

Sprinkle the topping evenly over the apples and bake until the streusel topping is crispy and the apples are tender, about 50-60 minutes. Let cool on rack at least 30 minutes before serving.

lemonade dessert

Janet Scrabeck, Harmony, MN 40 Ritz crackers, crushed 1 stick butter, melted 1/4 c. powdered sugar Mix above together in a bowl and spread over bottom of a 9x12-inch pan. DO NOT BAKE CRUST. Filling: 1 can sweetened condensed milk, at room temperature 1 - 6 oz. can frozen pink (or regular) lemonade concentrate In a bowl, mix the above ingredients until fluffy. Add a 9 oz. carton of Cool Whip by hand. Pour onto crust - put a few extra crumbs on top and freeze until ready to serve. This cuts easily.

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walnut pie

Janice Stone, Mabel, MN 1 c. white corn syrup 1/2 c. brown sugar 1 Tbsp. melted butter 1 tsp. vanilla 3 eggs 1 c. chopped walnuts Mix syrup, brown sugar, butter and vanilla. Add slightly beaten eggs. Springle walnuts on top. Bake at 350º for 45 minutes in unbaked pie shell.

Page 18 • 2017 Tasty Temptations

Pies, Pastries, and Desserts Grandpa Walton’s pie

angel pie

Judy Brand, Rushford, MN

Kay Ristau, Preston, MN

Preheat oven to 350º.

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9-inch unbaked pie shell 3 eggs 1 c. corn syrup (or maple syrup) 1/2 c. white sugar 1/4 c. margarine, melted 1 c. pumpkin puree (not pie mix) 1 tsp. vanilla 1 c. pecan halves

Beat eggs well, add next 5 ingredients and blend well. Arrange pecans in pie shell. Slowly pour batter mixture over pecans.

Bake at 350º 1 hour or until knife inserted 1” from center comes out clean.

S&A Petroleum, Inc. Convenience & Service through the Root River Valley

8 eggs 3 c. sugar 2 tsp. cream of tartar 2 lemons and grated rind Coconut 1 pint whipping cream, added to filling Beat egg whites until foamy, add cream of tartar. Beat until it stands in peaks. Add 2 c. sugar and pour into cake pan. Bake 1 hour at 350º. Open oven door and let cool in oven.

Filling: Beat egg yolks until lemon color. Add rest of ingredients (lemon and sugar). Cook until thick over low flame. Cool.

Add whipping cream and pour over cooled crust. Sprinkle 1 cup coconut over top. Let stand 12 hours in refrigerator before serving. Enjoy!

Warm winter wishes for an enchanted holiday season.

Wishing you

the joy of family, the gift of friends, and the best of everything in 2018!

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2017 Tasty Temptations • Page 19

Pies, Pastries, and Desserts Old fashion sour cream raisin pie

Coconut macaroon pie

1 - 16 oz. carton sour cream 1 1/2 c. sugar 3 Tbsp. flour 3 egg yolks 1 c. soaked and drained raisins

Blend together: 2 eggs, 1 1/2 c. sugar, 1/4 c. flour.

Susan Fox, Chatfield, MN

Clara Syverson, Harmony, MN

Then stir in: 1/2 c. milk, 1/2 c. softened butter, 1 1/2 c. coconut, 1/4 tsp. salt.

Pour into unbaked 9-inch pie crust and bake at 325º for 45-50 minutes.

3 egg whites 1/2 tsp. cream of tartar 3/4 c. sugar 1 baked 9” pie shell In heavy saucepan, stir together sour cream, sugar, flour, egg yolks and raisins. Cook, stirring constantly over medium heat until thickened and bubbly. Keep warm.

To make meringue, beat egg whites and cream of tartar. Add sugar slowly and beat on high to form stiff peaks.

Pour filling into baked shell. Spread on meringue. Bake at 350º for 15 minutes.

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Page 20 • 2017 Tasty Temptations

Holiday Calendar November

Through December 15 First Southeast Bank, Canton & Harmony, drop-off location for “Christmas in Fillmore County” 16 Mabel Flowers & Gifts, Ladies Day, 9 am - 8 pm 16-18 Pine Cone Place, Caledonia, holiday open house 16-18 Debbie’s Corner, Mabel, Christmas open house 17-18 Mabel Flowers & Gifts, Christmas open house 17-18 Preston Floral & Gift, holiday open house 18 Chateau de Chic, Spring Valley, Girls Night Out, 12 pm-8 pm 18 Fillmore Central High School, Harmony, Holiday Fest, 10 am-3 pm; Tapestry Choir, crafts for children, Just For Kix, fashion show 19 The Ox & Wren, Cresco, Iowa, open house, 12 pm-4 pm 24 Mabel Flowers & Gifts, Black Friday 24 Houston County Festival of Trees, Spring Grove, lighting of the park, 7 pm 24-26 Houston County Festival of Trees “The Night Before Christmas,” Spring Grove Fest Building; November, 24, 1-8 pm holiday cookie sale;

November 24, Children’s activities & Santa visit, 3-7 pm; November 25, Holiday Gala, 6 pm; November 26,

Holiday brunch & piano recitals, 9 am-1 pm 24 - January 1 Christmas in the Village, Viking Memorial Park, Spring Grove, open viewing 5 pm - 12 am 25 Larson Hardware, Mabel, holiday open house 25 Lanesboro, Shop Small Saturday 25 Mabel Flowers & Gifts, Small Business Saturday 25 Mabel Craft Show, Community Center & Legion Hall, 9 am-3 pm 26 Village Farm and Home, Mabel, holiday open house; Mr. & Mrs. Claus, 1-3 pm

December

Winneshiek Wildberry Winery, Decorah, Iowa, holiday open house Vesterheim Museum & Heritage Center, Decorah, Iowa, Norwegian Christmas, 10am-4pm Spring Valley Historical Society Christmas Teas, at sittings 11 am & 1 pm Christmas Home Tours, Wykoff, 1-4 pm

Lanesboro, holiday dinner dance Christmas in Wykoff Oakenwald Terrace, Chatfield, open house, 1-6 pm Mabel’s Lunch With Santa, Community Center, 11 am-1 pm 29th annual Christmas Concert, St. Johns Lutheran, Wykoff, 7 pm Lanesboro Area Christmas Inn Tour, 2-6 pm Root River State Bank, Chatfield, Rock & Knit Day Home Federal, Spring Valley, holiday open house, 11 am-1 pm Security State Bank, Spring Valley, Wykoff & Lewiston, holiday open house Christmas on Historic Broadway, Spring Valley; Frozen Feet run/walk, BCT children’s play, Root River Revelers, Supper with Santa, Light Parade at 6 pm Christmas in Peterson, 10 am-4 pm, vendors, crafts, Santa, music Fountain Community Center, Santa comes to town, 1:30 pm Fountain United Methodist annual bake & craft sale & luncheon, 11 am-2 pm First Southeast Bank, Canton & Harmony, Christmas open house ZFN46406 ZFN46491 Root River State Bank, Christmas open1:16 house Peterbilt M 1:16Chatfield, 8240 Combine The First State Bankwith of Fountain, Christmas openwith house Grain Trai Grain Head Bluff Country Artists Gallery, Spring Grove, holiday cookie walk, 9 am-12pm Mabel businesses holiday drawing

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2017 Tasty Temptations โ ข Page 21

Cakes, Cookies, and Candy oregon lunch box cookies

peanut butter fudge

2 1/2 c. flour 2 tsp. cream of tartar 2 tsp. baking soda 1 c. butter or Crisco 1/2 c. sugar 1 c. brown sugar 1 egg 2 tsp. vanilla

2 c. white sugar 1/2 c. milk 1 1/2 c. creamy peanut butter 1 - 7 oz. jar marshmallow fluff

Clara Syverson, Harmony, MN

Cream butter and sugars together, add egg and vanilla. Mix dry ingredients and add to sugar mixture; beat just until mixed.

Scoop onto cookie sheet with ice cream scoop or big spoon.

Roll in cinnamon and sugar. Bake 10-15 minutes at 350ยบ.

Terry Stokes, Chatfield, MN

In a saucepan, bring sugar and milk to a boil. Boil for 4 1/2 minutes. Remove from heat and quickly add peanut butter and marshmallow fluff. Beat well. Quickly pour into a buttered 8-inch square pan. Chill well. Cut into squares. Makes 4 dozen squares.

I used some nutty peanut butter and like it but would not use all of it in the recipe.

Yields: 4 dozen squares

Fruit Ice Box Cookies Susan Fox, Chatfield, MN

Mix together: 1 c. soft butter 1 c. powdered sugar 1 egg 1 tsp. vanilla 2 1/2 c. flour 1/2 c. chopped pecans 1 c. candied red & green cherries.

Roll into 2 rolls. Chill 3 hours. Slice chilled dough. Bake at 325ยบ 15 minutes.

Blueberry pudding cake Barb Yetter, Fountain, MN 2 c. blueberries 1 tsp. cinnamon 1 tsp. lemon juice 1 c. flour 3/4 c. sugar 1 tsp. baking powder 1/2 c. milk 3 Tbsp. butter, melted Topping: 3/4 c. sugar 1 Tbsp. corn starch 1 c. boiling water Toss berries with cinnamon and lemon juice; place in an 8-inch square, greased pan. In a bowl, combine flour, sugar and baking powder. Stir in melted butter and milk. Spoon over berries. Combine sugar and cornstarch. Sprinkle over batter.

Slowly pour boiling water over all. Bake at 350ยบ for 50 minutes or until cake tests done. Yield: 9 servings.

peanutty candy bars Shelle Johnson, Harmony, MN

4 c. quick-cooking oatmeal 1 c. packed brown sugar 2/3 c. butter, melted 1/2 c. plus 2/3 c. peanut butter, divided 1/2 c. light corn syrup 1 tsp. vanilla 1 package (11 oz.) butterscotch chips 1 c. (6 oz.) semisweet chocolate chops 1 c. chopped salted nuts In a large bowl, combine the oats, brown sugar, butter, 1/2 c. peanut butter, corn syrup and vanilla. Press into a greased 9x13-inch baking pan. Bake at 375ยบ for 12-14 minutes (or until mixture is bubbly around the edges).

In a microwave-safe bowl, melt butterscotch and chocolate chips, stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Refrigerate for at least 1 hour before cutting.

whipped topping frosting Kinzee Hovey, Harmony, MN

1 - 4 oz. box instant pudding mix, any flavor 1/4 c. powdered sugar 1 c. milk 1 - 8 oz. container whipped topping Add pudding mix, powdered sugar and milk in a mixing bowl. Mix until blended. Let mixture stand 3 minutes, then fold in whipped topping (defrost if frozen). Spread on cake or cupcakes. Keep refrigerated.

Page 22 • 2017 Tasty Temptations

Cakes, Cookies, and Candy rich chocolate brownies

chocolate chip cookies

1 c. sugar 2 eggs 1/2 tsp. vanilla extract 1/2 c. butter or margarine, melted 1/2 c. all purpose flour 1/3 c. baking cocoa 1/4 tsp. baking powder 1/4 tsp. salt

1 c. white sugar 1 c. brown sugar 1 c. shortening (lard or butter) 1 c. oil 2 eggs 2 tsp. vanilla

Beverly Sandberg, Stewartville, MN

Frosting: 3 Tbsp. butter or margarine, melted 3 Tbsp. baking cocoa 2 Tbsp. warm water 1 tsp. instant coffee granules 1 1/2 c. confectioner’s sugar In mixing bowl, beat sugar, eggs and vanilla. Add butter and mix well. Combine dry ingredients; add to batter and mix well.

Pour into a greased 8-inch square baking pan. Bake at 350º for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack. For frosting, combine butter, cocoa, water and coffee; mix will. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies. Yield: 12-16 servings.

double treat cookies Denise Pagel, Chatfield, MN

1/2 c. butter flavored Crisco 1/2 c. butter 1 c. granulated sugar 1 c. brown sugar 2 eggs 1 tsp. vanilla extract 1 c. peanut butter 2 1/2 c. flour 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 1/2 c. mini chocolate chips 1/3 c. mini Reese’s pieces (in baking isle) Combine flour, baking powder, soda and salt in bowl; set aside. Beat together shortenings, sugars, eggs and vanilla until fluffy. Stir in peanut butter. Slowly add the dry ingredients.

Stir in chocolate chips and Reese’s minis. Shape into 1-inch balls. Place on ungreased cookie sheets. Flatten slightly with glass dipped in sugar. Bake at 350º for 9-10 minutes. Yield: 4 dozen.

Kay Ristau, Preston, MN

Cream sugar, shortening, oil, eggs and vanilla. Mix well; add rest of ingredients. Drop on cookie sheet and bake at 350º until slightly browned, 10-12 minutes. These melt in your mouth.

To include your recipes in the 2018 cookbook, watch for the submission form in the Fillmore County Journal in fall 2018!

news@fillmorecountyjournal.com

507.765.2151

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2017 Tasty Temptations • Page 23

Cakes, Cookies, and Candy buttermilk brownies

Esther’s lemon wafers

Verna Slabaugh, Lanesboro, MN

$25 Gift Card

WINNER

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Janet Scrabeck, Harmony, MN

2 c. sugar 2 c. flour 4 Tbsp. cocoa 1 c. boiling water 1/2 c. butter 1/2 c. oil 1 tsp. soda 1 c. buttermilk 2 eggs 1/4 tsp. salt 1 tsp. vanilla

Put in cookie pan and bake until done.

Frosting: 1/2 c. sugar 6 Tbsp. butter 6 Tbsp/ milk 3/4 c. chocolate chips Boil sugar, butter, and milk for 1/2 minute. Add chocolate chips and stir until melted. Put on bars. Enjoy!

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1/2 c. powdered sugar 1/2 c. white sugar 1/2 c. butter, melted 1/2 c. cooking oil (or olive oil) 1 egg 1/2 tsp. cream of tartar 1/2 tsp. vanilla 2 1/2 c. flour 2 Tbsp. lemon juice 2 tsp. lemon zest Mix first 4 ingredients; add egg and beat. Add other ingredients and mix well. Form into 2 rolls, wrap in wax paper and refrigerate overnight. Slice into 1/4” slices and bake at 350º for 8-9 minutes. Dust with powdered sugar (optional). Makes about 100 cookies. These are very tasty.

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Page 24 • 2017 Tasty Temptations

Choose lighter fare this Thanksgiving Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste.

Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts.

• Trim down the turkey. Play up the main course with aromatic seasonings or unexpected flavors. Use garlic, olive oil and basil to add a boost of flavor to turkey without having to rely on butter or salt. Marinate the bird with lemon juice and citrus marmalade for a sweet, yet pungent flavor.

Consider omitting the bread stuffing and making a stew of roasted root vegetables instead.

• Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal.

• Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses.

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• Reduce the number of courses. Thanksgiving dinner often features multiple courses. Extra courses can be expensive, but such massive spreads also lead many people to overeat. Stick to two or three courses, and chances are guests will not miss the extra food.

• Choose whole-grain breads. Sliced whole-grain breads or rolls paired with an olive tapenade will be flavorful and such breads are healthier than white bread and butter.

• Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so flavorful they will not need added dressings that tend to be rich or cream- or butter-based. Have a wide variety of vegetable side dishes available so guests can fill up on healthier fare rather than more calorie-dense items.

• Serve only low- or no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they’re not filling up on sugary sodas or other high-calorie beverages.

• Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries.

• Include other activities. Do not make the meal the centerpiece of the celebration. Plan activities, such as a game of football in the yard or a walk around the neighborhood. This places a smaller emphasis on eating while giving guests the opportunity to burn off some of their meal.

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2017 Tasty Temptations • Page 25

Stress-free holiday hosting tips Gatherings with friends and family are a big part of the holiday season. Many people travel during the holidays to spend time with distant relatives, but those same people often want to gather with those loved ones who live nearby as well. Thus an abundance of gatherings comes in December, when office parties, dinners with family and festivities with friends have a way of dominating the last five weeks of the year.

All of those gatherings translate to a lot of holiday hosting, and hosts can easily feel overwhelmed as they try to juggle hosting duties with everything else that comes along during this time of year. The following are a few steps holiday hosts can take to make hosting a lot less hectic and a lot more fun.

• Enlist help. Just because a holiday party is at your home does not mean others can’t pitch in or will be unwilling to help. If you plan to decorate for the party, invite a friend over to assist.

When hosting a holiday dinner party, ask guests to bring certain items to save you some work. Ask one guest to bring some dessert, saving you the time it takes to visit the local bakery or bake your own desserts, and ask others to provide side dishes. This drastically reduces the time it will take you to shop for groceries and cook the meal, leaving you more time to spend with friends and family, both during the party and in the days leading up to the festivities.

• Plan well in advance. The earlier you begin planning the party, the less stress you’re likely to feel as a host. Certain items for the party, like decorations and certain snacks and beverages, have no expiration dates, so buy such items well in advance

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of the party. This leads to one less task to tackle in the weeks and days leading up to the party. Planning early also affords you ample time coordinate with guests and decide who will be responsible for certain party tasks. Planning a party at the last minute can be stressful, so if you know you will be handling hosting duties this holiday season, start preparing for the party as soon as possible.

• Hire a cleaning service. One of the more difficult parts of holiday hosting is cleaning the house before guests arrive. A thorough house cleaning can take up a substantial amount of time, which tends to be hard to come by during the holiday season. To avoid a late night cleaning session or the need to spend a valuable weekend afternoon hard at work around the house, hire a cleaning service to come and clean your house in the days before the party. Such services can clean your home in a fraction of the time it might take you to do so on your own, and this removes one of the more time-consuming and arduous tasks from your to-do list.

• Have a theme for the party. Holiday hosts may worry about how to entertain their guests throughout the party. A theme party makes it easier to entertain guests, who can show up decked out in holiday pajamas or sweaters or bring along a favorite unique compilation of holiday songs for a sing-along.

Such themes set a tone for the party right away and often make it easier for guests to unwind immediately. Seek suggestions for a theme from your guests to make the party even more fun.

• Pass the buck. Hosting a holiday dinner party? Consider passing the hosting duties on to a local restaurant, especially if your friends and family members are on board with the idea.

If your schedule is especially hectic this holiday season, then move the party from your home to a local restaurant, where the staff can worry about accommodating your guests and you can simply relax and have a good time with your loved ones. When choosing a restaurant, look for one with a menu that features something for everyone. Entree selections should include a pasta dish, a beef dish, a seafood dish, a poultry dish, and vegetarian fare.

Holiday hosting is meant to be fun, but hosts often find themselves scrambling to prepare for the party as it draws closer.

Planning early, seeking help and input from your guests and delegating certain tasks can help ensure hosts have as festive a time as their friends and family members.

Happy Holidays

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Page 26 • 2017 Tasty Temptations

Dips, Sauces, and Spreads roasted pepper white bean dip

spinach dip

4 oz. cream cheese 1 can white beans, rinsed and drained 1 jar roasted red peppers, drained (about 1 c.)

Juice from half a lemon 1 clove garlic

Thaw and squeeze spinach until dry. Stir together spinach, 1/2 c. sour cream, 1 c. Miracle Whip, 1 package Knorr vegetable soup mix, 8 oz. can water chestnuts, chopped, and 1 chopped onion. Blend well, cover and refrigerate for 2 hours. Stir before serving.

Puree everything in food processor or blender. Season with salt and pepper.

Serve with crackers or cut out center of brown pumpernickel bread and put dip in center of bread.

Clara Syverson, Harmony, MN

Kay Ristau, Preston, MN

cherry cheesecake dip Denise Pagel, Chatfield, MN

Instead of 1 cup Refined Sugar

1 cup Mashed Banana

1 cup pureed dates + 1/2 cup hot water

1 cup Coconut Sugar

8 oz. cream cheese, softened 1/2 (7.5 oz.) jar marshmallow fluff 8 oz. Cool Whip, thawed 1 can cherry pie filling Graham crackers, vanilla wafers

1/3 cup Granulated Stevia

Mix together cream cheese and marshmallow fluff until smooth. Stir in the Cool Whip. Spread into a 9x9-inch pan.

Chill for 1 hour. Spread pie filling on top. Return to refrigerator. Serve with graham crackers (honey or chocolate), vanilla wafers or gingersnaps.

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2017 Tasty Temptations • Page 27

Dips, Sauces, and Spreads french dressing

orange fruit dip

Janice Stone, Mabel, MN

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

Barb Yetter, Fountain, MN 1 1/2 c. sugar 1/2 c. vinegar 1/4 chopped onion 1/2 c. catsup 1 tsp. salt 2-3 Tbsp. Real Lemon 1 tsp. celery seed Put all ingredients in jar and mix well. Store in refrigerator.

1 1/2 c. cold milk 1 - 6 oz. can frozen orange juice concentrate, thawed 1 - 3.4 oz. instant vanilla pudding mix 1/4 c. sour cream Assorted fresh fruit In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in sour cream. cover and refrigerate for at least 4 hours. Serve with fresh fruit - strawberries, cantaloupe, apples. Yield: 2 3/4 cups.

cracker dip

sauce for ham or meatballs

1/4 c. chopped green olives 1 c. mayo 1 c. shredded Monterey jack & cheddar cheese Stems of a green garden onion, chopped up (I chop the whole onion)

Mix in heavy saucepan: 1 c. ketchup 1/4 c. horseradish 1/3 c. brown sugar 4 oz. drained mushrooms 1/2 medium onion, chopped 2 Tbsp. water

Carol Rasmussen, Rushford, MN

Serve with crackers or bread sticks.

Susan Fox, Chatfield, MN

Simmer until thickened.

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Page 28 • 2017 Tasty Temptations

Special Diet Chocolate Mousse Cake (gluten free) Clara Syverson, Harmony, MN

$25 Gift Card

WINNER

7 oz. semi-sweet chocolate 1/2 c. unsalted butter 7 eggs, separated 1 c. sugar, divided 1 tsp. vanilla 1/8 tsp. cream of tartar

Preheat oven to 325º. In small saucepan, melt chocolate and $25 gift card to Preston, butter over low heat. In large Harmony, or Rushford Foods bowl, beat egg yolks and 3/4 c. sugar until very light and fluffy, about 5 minutes. Gradually beat in warm chocolate mixture and vanilla.

In another large bowl, beat egg whites with cream of tartar until soft peaks form. Add remaining 1/4 c. sugar, 1 Tbsp. at a time. Beat until stiff. Fold egg whites carefully into chocolate mixture. Pour 3/4 c. batter into 9x13 springform pan and bake 35 minutes. Cover remaining 1/4 batter and refrigerate.

Remove cake from oven and cool. Cake will drop as it cools.

Remove outside ring of springform pan. Stir refrigerated batter to soften slightly. Spread on top of cake and refrigerate until firm. Then spread frosting (see below) on top and sides of cake.

Refrigerate several hours or overnight.

Whipped Cream Frosting 1/2 pint whipping cream 1/3 c. powdered sugar 1 tsp. vanilla Beat cream until soft peaks form Add sugar and vanilla and continue beating until stiff.

No Egg Spice Cookies Barb Yetter, Fountain, MN 3/4 c. butter or margarine 1/2 c. packed brown sugar 1/4 c. corn syrup 1/4 c. honey 3 1/4 c. flour 3/4 tsp. salt 3/4 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves In mixer bowl, cream together butter or margarine and brown sugar. Blend in corn syrup and honey. Stir together flour, salt, cinnamon, ginger and cloves. Add to the creamed mixture, stirring well. Shape dough in two 2-inch diameter rolls; wrap and chill. Slice dough 1/8 inch thick. Place on greased cookie sheet. Bake in 350º oven for 12-15 minutes. Cool on rack.

Makes 4 1/2 dozen.

Apple and Pear Crisp Kay Ristau, Preston, MN

Topping: 1/2 c. flour 2 Tbsp. brown sugar 4 Tbsp. cold butter, cut in pieces 1/4 c. Splenda 1/4 tsp. cinnamon Filling: 4 large apples 4 pears 2 Tbsp. Splenda 3 Tbsp. apple juice concentrate Butter a 3-quart baking dish. Mix topping ingredients until crumbly. Peel and slice fruit, put in greased baking dish. Add Splenda and apple juice concentrate. Toss lightly with fruit.

You should have 3” of fruit in dish; add more if needed. Cover with topping. Bake 40-50 minutes or until fruit is soft and topping nice and brown.

Pumpkin Pie Dip

Denise Pagel, Chatfield, MN 15 oz. can pumpkin 5 oz. box instant vanilla pudding 16 oz. Cool Whip 1/2 Tbsp. pumpkin pie spice 1/2 tsp. cinnamon Whip together. Chill 2 hours. Serve with tart apples, gingersnaps, vanilla wafers or graham crackers.

COMMON BAKING SUBSTITUTIONS Milk

1 cup whole milk = ½ cup evaporated milk + ½ cup water 1 cup whole milk = 1 cup skim milk + 2 tablespoons melted butter or margarine

Vegetable Shortening

1 cup vegetable shortening = 1 cup butter 1 cup vegetable shortening = 1 cup margarine

Sour Cream

1 cup sour cream = 1 cup plain yogurt

Vegetable Oil

1 cup vegetable oil = 1 cup applesauce = 1 cup fruit puree

2017 Tasty Temptations • Page 29

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Time to start holiday knitting and gift giving!

Classes for beginners and all levels – visit

Spring Valley Living takes pride in serving seniors and recently we have seen an increased need in providing services to the younger population as well. We provide comprehensive outpatient therapy that involves the following disciplines: Speech, occupational, physical, and most recently we have added lymphedema specialists to our team. Our team includes brilliant, skilled individuals with a customer driven approach to meet your therapy needs.

Please do not hesitate to contact Spring Valley Living to get the best therapy specialist in the area.

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)PMJEBZ 0QF %FDFNCF O )PVTF S GSFF UBTUJ OH

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Several different spinning wheels available for your project!

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Find us on Facebook!

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Store Hours: Mon.-Wed. 10a-5p Thurs. 10a-8p | Fri.-Sat. 10a-5p Sun. 12-4p

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• Large variety of wine related gifts • Gift baskets with packaging for holiday gift giving • Event center and catering for your holiday party • 20+ wines – A great gift for any palate • 2nd Sunday is Brunch at the Winery We are a family owned and operated winery specializing in fruit and table wines.

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Looking for more recipes?

Check the Fillmore County Journal weekly for recipes from these local writers!

Sue’s Muse

By Sue Ommen

The

Working

Mom

By Tammy Danielson

A View From The Woods

By Loni Kemp ©SallyKeating2011

A little of this, A little of that.

By Kathy Little

Fillmore County Journal 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

www.fillmorecountyjournal.com

2017 Tasty Temptations • Page 31

Benefit from nutritious turkey even after Thanksgiving If turkey is not normally on your lunch or dinner menu, come the holiday season, it’s bound to show up in abundance.

As soon as the weather cools and the crispness of late autumn is in the air, thoughts turn to more hearty meals, and of course, the fall pièce de résistance: Thanksgiving dinner.

Turkey takes center stage on many Thanksgiving dinner tables, even though history suggests it likely wasn’t served at the first Thanksgiving. Despite this historical discrepancy, turkey and all the trimmings continue to be traditional fare for big holiday dinners.

Much more than just delicious and filling, turkey boasts many nutritional benefits, making it a worthwhile addition to your diet regardless of the season.

• Protein: Turkey is often overshadowed by other meats in refrigerated display cases, but it remains an excellent source of protein in a low-fat package. A typical 3.4- to 4-ounce serving of skinless turkey breast (about the size of a deck of cards) contains around 30 grams of protein, providing about 65% of the average person’s recommended daily allotment of protein. Protein helps the body feel full and serves many essential functions in the body. Proteins regulate the entry of nutrients through cell walls, help the body grow and help it to generate antibodies that fight against illness.

• Low-fat: A serving of turkey is only 161 calories and contains just four grams of fat, which is low in saturated fat.

• B-vitamin benefits: Turkey is an excellent source of B vitamins, including B3, B6, and B12. Having enough B3, also known as niacin, is important for overall health, and higher levels of niacin can improve cholesterol levels and lower a person’s risk for cardiovascular disease. B6 is also called pyridoxine. It’s involved in the process of making certain neurotransmitters, including serotonin and norepinephrine, which transmit signals in the brain. Important for neurological health, B12 helps decrease levels of homocysteine, which can contribute to cognitive decline.

• Immune system effects: People may not know turkey contains selenium, which is key to healthy thyroid function.

It also helps boost the immune system by playing a role in the body’s antioxidant defense system. Selenium may help eliminate free radicals in the body that would otherwise contribute to cancer risk.

• Relaxation: Many people are aware of turkey’s ability to induce feelings of relaxation, particularly when eaten in abundance at the Thanksgiving dinner table. Turkey contains the amino acid tryptophan, which plays a role in triggering production of serotonin. Serotonin can induce feelings of relaxation and sleepiness.

Turkey is lean, full of essential nutrients, and low in saturated fat, making it a worthy addition to your diet no matter what time of year it happens to be.

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Page 32 • 2017 Tasty Temptations

Breads and Rolls Mile High Biscuits

Cranberry Coffee Cake

3 c. flour 2 Tbsp. sugar 4 1/2 tsp. baking powder 3/4 tsp. cream of tartar 3/4 tsp. salt 3/4 c. shortening 1 egg beaten 1 c. milk

1/2 c. margarine, softened 1 c. granulated sugar 2 eggs 1 c. sour cream 1 tsp. almond extract 2 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. baking powder 1 c. whole berry cranberry sauce Sliced almonds

Clara Syverson, Harmony, MN

Denise Pagel, Chatfield, MN

Cut shortening into dry ingredients. Add wet ingredients, stir and knead lightly. Roll 1 inch thick. Cut into biscuits. Bake at 425º, 12-15 minutes.

Blueberry Nut Bread Barb Yetter, Fountain, MN

Frosting: 1 c. powdered sugar 1/4 tsp. almond extract 2 Tbsp. warm water Cream together the margarine and sugar. Blend in the eggs, sour cream and almond flavoring. Stir in the flour, baking soda, salt and baking powder. Spread half of batter into a greased 9x13-inch pan.

Spread cranberry sauce over batter. Spread remainder of the batter over cranberry sauce layer. Sprinkle almonds over all. Bake 30-35 minutes. In small bowl, combine powdered sugar, almond extract and warm water until smooth. Drizzle on cake while still warm.

1 1/2 c. sugar 1/2 c. melted butter 1/2 c. brown sugar 1 3/4 c. orange juice 2 large eggs, beaten 4 c. flour 1 Tbsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 c. chopped nuts 1 c. oatmeal 2 c. frozen blueberries 1/2 c. orange marmalade Combine sugars, butter, orange juice and eggs. Sift flour, baking powder, soda and salt. Add nuts and oatmeal to dry ingredients. Blend all dry ingredients into liquids. Stir in blueberries and orange marmalade. Pour into 2 greased loaf pans and allow to stand 20 minutes. Bake 1 hour at 350º or until toothpick comes out clean.

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2017 Tasty Temptations • Page 33

Breads and Rolls Cranberry Bread Susan Fox, Chatfield, MN

1 c. fresh cranberries, chopped dry in a food processor 1/4 c. sugar, add to cranberries 2 c. flour 1 tsp. baking powder 1/4 tsp. salt 1 c. sugar 1/2 c. orange juice 1 egg 2 Tbsp. oil Pour batter into a greased and floured loaf pan. Bake at 350º for 30-40 minutes.

Baked French Toast

Zucchini Nut Muffins

Beverly Sandberg, Stewartville, MN

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

1 3/4 c. flour 1 1/2 c. zucchini or apple 1 c. sugar 1/2 tsp. salt 1/2 tsp. baking soda 1/2 tsp. cinnamon 3/4 c. oil 1 egg 1 c. chopped walnuts 1/2 tsp. vanilla

Peel and grate apples or zucchini to make 1 1/2 cups. Combine sugar, salt, flour, baking soda, cinnamon and zucchini or apples. Stir in oil, egg, walnuts and vanilla. Fill 1 dozen muffin cups. Bake at 350º for 30 minutes.

Kay Ristau, Preston, MN 1 loaf french bread 8 oz. cream cheese 1 cup blueberries 4 eggs 1/2 cup sugar 1 cup milk 1 tsp. cinnamon

Cut french bread into 1-inch pieces, put into greased 9x13 pan. Put 4 oz. cream cheese on top in dots. Sprinkle 1 cup blueberries over this. Make another layer of the same. Beat eggs, sugar, milk, and cinnamon. Pour over bread. Make the night before and refrigerate. Bake at 350º for 45 minutes. You may use fresh or frozen berries (blueberries or raspberries).

Serve with maple syrup. Very tasty!

Pumpkin Chip Muffins Donna Scheevel, Harmony, MN 4 eggs 2 cups sugar 1 - 16 oz. can pumpkin 1 1/2 c. oil 3 c. flour 2 tsp. soda 2 tsp. baking powder 1 tsp. cinnamon 1 tsp. salt 2 c. semi sweet chocolate chips In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt, add to pumpkin mixture and mix well.

Fold in chocolate chips. Fill paper lined muffin cups 3/4 full.

Bake at 400º for 16-20 minutes or until done. Cool in pan 10 minutes before removing to wire rack. Makes 24-30 muffins.

Rog’s Buttermilk Pancakes Janet Scrabeck, Harmony, MN 1 quart buttermilk 1 tsp. salt 3 Tbsp. sugar 2 tsp. baking soda 1 1/2-2 c. all purpose flour 1 egg Mix up in bowl and let rest a few minutes. Bake on a hot griddle just like regular pancakes.

Page 34 • 2017 Tasty Temptations

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Skyline

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OUR 91st YEAR! Skyline

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Sunrise

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©2017Drury’s Drury’s ©2016 Drury’s ©2016 ©2016 Drury’s

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Just 28 miles south of Rochester on Highway 52

•www.drurysfurniture.com Interior Design Service • Free In-Home Set-Up • Customized Credit Plans

Just 28 miles south of Rochester on Highway 52

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OUR 9921sndt YEAR!

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OUR 91st YEAR!

100 Main Street Fountain, MN 507-268-4363 100 Main Street Fountain, MN 507-268-4363 100 Main Street Fountain, MN 507-268-4363

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55 Center Street West Harmony, MN • 507-886-2225 www.myharmonyfoods.com MON–SAT: 7:00am – 9:00pm SUN: 8:00am – 7:00pm

105 Fillmore Street West Preston, MN • 507-765-2465 www.myprestonfoods.com MON–SAT: 7:00am – 9:00pm SUN: 8:00am – 7:00pm

It's the most

wonderful year!

time of the

400 South Mill Street Rushford, MN • 507-864-2878 www.myrushfordfoods.com MON–SAT: 7:00am – 9:00pm SUN: 7:00am – 9:00pm

Wishing

your family

a Happy and Safe Holiday Season!