2019 Holiday Edition

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NOVEMBER

Holiday Supplement to the bigrapidsnews.com

29

TH

2019

2

• November 27, 2019

APPETIZERS & DIPS SALMON RILLETTES Submitted by: Kelly Weaver INGREDIENTS: • 8 ounces cooked salmon

• 1 tablespoon lemon juice

• 4 ounces smoked salmon

• 1 tablespoon minced fresh chives

• 6 tablespoons butter, softened • 1 tablespoon extra virgin olive oil

• 2 teaspoons smoked paprika

METHOD: Discard skin from fish and remove any bones. Combine with butter and oil, cutting butter into salmon with a fork until there are no large pieces remaining and the butter is completely incorporated. Add lemon juice, chives and paprika and continue mashing everything until it is smooth with the consistency of pate.

Keep rillettes chilled until ready to serve. Serve at room temperature with crackers, toast, or use as a sandwich spread. Chill leftovers, if you have any.

TRIMNER’S WHITE CHEDDAR BLUEBERRY CRACKERS Submitted by: Donna Trimner

POLISH ROSES Submitted by: Amy Vitello INGREDIENTS: • 1/2 pound deli salami, sliced thin

INGREDIENTS:

• 3 bunches green onions, washed, roots cut off

• 8 ounces sharp white cheddar

• 1/2 teaspoon salt

• 8 ounces tub onion and chive cream cheese

• 1 1/2 cups all-purpose flour

• 1 tablespoon water

METHOD:

• 1 stick cold butter, cubed (do not use margarine or spread)

• 1 large egg

Set cream cheese out for a half hour to soften. Stir to loosen. Gently apply a layer of about a 1/2 tablespoon of cheese onto salami. Covering the white part, tightly roll up onion, using cream cheese to seal. The green part will extend out. Continue with the rest of the onions. Serve immediately or cover and chill until ready.

• 3/4 cup dried blueberries

METHOD: Preheat oven to 350F. In food processor, process cheese flour, butter and salt until well-combined. Add blueberries and pulse about 10 times until even distribution throughout the dough. Add tablespoon of water and process until it leaves the sides of the bowl. Divide dough into thirds. On lightly-floured surface, roll out to 1/2-inch thick. Use small cookie cutter (1 1/4- to 2-inch) any shape you’d like, and lay them on ungreased cookie sheet. Continue with remaining dough.

Rolling the old scrap is fine. I save all the scrap from each cut, then add it all together so it is only one roll because they won’t get tough that way. Bake at 350F 7 to 10 minutes until bottoms are golden. Cool on sheet then remove to rack.

Store in an airtight container. Makes about 100, depending on size. Freeze well up to 3 months.

HOT CRAB DIP Submitted by: April Mendenhall

BARIATRIC BAKED BEANS Submitted by: Diana Moore INGREDIENTS: • 2 16-ounce cans white beans

• 2 teaspoons BBQ sauce

• 1 tablespoon olive oil

• 1 teaspoon dijon mustard

• 1 onion, chopped into little pieces

• 1 cup water

• 1 clove minced garlic

• 1 teaspoon dried oregano

• 1 cup tomato sauce

• 1 tablespoon Worcestershire sauce

METHOD: Mix together. Simmer 10 to 15 minutes in a crockpot for one hour. Serves four.

INGREDIENTS:

GOURMET POTATOES

• 1 10-ounce can of crab meat

cheese, shredded

• 1 cup mayonnaise

• Splash of hot sauce

Submitted by: Kelly Weaver

• 1 8-ounce package of pepper jack

• 1/2 cup grated parmesan cheese

INGREDIENTS:

METHOD: Mix first four ingredients and pour into 8x8-inch casserole dish. Top with grated parmesan. Bake at 375F for about 30 minutes. Serves eight.

HOLIDAY SPINACH RICE Submitted by: Cathy Johnson

• 1 teaspoon salt

• 8 ounces shredded cheese

• 2 tablespoons butter

• 1/2 cup chopped onion

• Paprika

• 1/4 teaspoon pepper

• 1 1/2 cups sour cream METHOD: If using whole potatoes, bake in skins. Remove skins and shred potatoes. If using frozen hash browns, allow to thaw completely and drain any excess liquid.

INGREDIENTS: • 3 tablespoons margarine or butter

• 2 pounds shredded potatoes (frozen hash browns can be used)

• 1/2 cup chopped onion

• 2 10-oz. packages frozen chopped spinach

Preheat oven to 350F. In a large bowl, combine potatoes with cheese, sour cream, onions, salt and pepper. Stir thoroughly.

• 1/4 cup sliced almonds

• 2 cups shredded cheddar cheese

Pour potato mixture into a greased casserole dish. Dot with 2 tablespoons butter and sprinkle the top with paprika. Bake for 30 minutes or until golden brown around the edges. Serves 4 to 6.

• 2 cups regular long-grain rice, uncooked • 1/2 cup chopped pimento • Toasted sliced almonds for garnish, if • 28 oz. chicken broth desired • 1/2 teaspoon pepper METHOD: In a 3-quart saucepan or Dutch oven, cook onion, almonds and rice in margarine or butter until onions are tender. Stir constantly. Add broth and pepper. Heat to boiling.

Reduce to low. Cover and simmer 15 minutes. Add spinach; cover; simmer 10 minutes more or until liquid is absorbed, breaking up spinach with a fork. Add cheese and pimento. Heat until cheese melts. Garnish with almonds. Makes 6 cups or 12 servings.

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• Applesauce: If you like sorbets and sherbets, then frozen applesauce might tickle your fancy. After thawing for a few minutes, applesauce can be a good substitute for other frozen desserts.

• Cheesecake: Give cheesecake a gelato-like texture by freezing it. Even though the cake will become more firm, it won’t be rock hard.

• Brownies: Take fresh brownies out of the oven and throw them in the freezer. The moisture in the brownies condenses when the heat meets the cold, and the brownies become even more fudgy and decadent.

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• Grapes: Frozen grapes can be refreshing treats on hot days, and that crunch can be infectious. Frozen grapes also are a great substitute for ice cubes in punches and sangrias.

• Yogurt: Turn regular yogurt into a frozen treat by placing containers in the freezer. Or, try mixing a favorite yogurt flavor with a little frozen whipped topping and then placing it into a graham cracker pie shell and freezing it. Let it thaw a little before serving and enjoy!

3

November 27, 2019 •

BEVERAGES ICY PUNCH Submitted by: April Mendenhall INGREDIENTS: 7 cups sugar

8 oz. lemon juice

10 cups water

1 bottle of Canada Dry ginger aple to add to the punch when you are ready to serve

1 (46-ounce) carton of orange juice 1 (46-ounce) can of pineapple juice METHOD:

Bring sugar water to a boil and cool, then mix with other ingredients and freeze. When you are ready to serve it, it will take at least three hours to thaw.

You will need to chop it up every so often.

Right before serving, add some ginger ale. It doesn’t take a lot because you want it to be slushy/icy-like. Serves approximately 50 if you use small plastic punch cups.

DONNA’S DECADENT MOCHA COFFEE CREAMER Submitted by: Donna Trimner INGREDIENTS: 1 cup whipping cream

1 teaspoon real vanilla extract

1 15-ounce can sweetened condensed milk

1/2 teaspoon real almond extract

2 tablespoons instant coffee (I use Nescafe)

1/2 cup Ghirardelli dark chocolate chips

METHOD:

CHRISTMAS SMOOTHIE DUO Submitted by: Amy Vitello INGREDIENTS: Red

Green

In a 2-quart saucepan on low heat, add whipping cream and sweetened condensed milk and mix until well-combined. When it is steaming well, add chocolate chips a little at a time and whisk until they are incorporated well.

Add coffee, and continue whisking. Be careful not to scald the milk. When good and hot, and steam is steady remove from heat and add vanilla and almond extracts. and mix well. Let cool, and transfer to a jar or pretty bottle.

Shake before using, as with any liquid creamer. Serves 16.

1 cup strawberry or raspberry whole milk, 1 cup vanilla whole milk, Greek, or skyr Greek, or skyr Icelandic yogurt Icelandic yogurt 1/4 cup orange juice

1/4 cup orange juice

2 tablespoon raspberry or strawberry jam 2 tablespoon honey 1/8 teaspoon salt

1/8 teaspoon salt

1 frozen, large, very dark, ripe, brown banana, cut in 1-inch chunks

1 frozen, large, very dark, ripe, brown banana, cut in 1-inch chunks

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1 3/4 cups frozen raspberries or strawber- 1 cup frozen mango, cut in 1-inch chunks ries, cut large ones 1 cup frozen baby spinach, packed

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METHOD: In a powerful blender, food processor, Ninja, or Bullet, process yogurt, juice, jam and salt to mix. Add frozen fruit and blend until smooth, using plunger, or stop often and scrape sides of apparatus down with a spatula and restart. Result is spoon-able and thick, like a shake or soft serve ice cream. Serve in clear glasses that were fully chilled in the freezer.

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According to the National Sleep Foundation, certain foods may help people fall asleep faster and sleep more soundly while others may compromise a person’s ability to enjoy a restful night’s sleep. In lieu of white bread, refined pastas and sugar-laden baked goods, all of which can reduce serotonin levels, the NSF recommends whole grains. The buildup of serotonin in the brain during periods of wakefulness can contribute to the onset of sleep later in the day. If serotonin levels in their brains are disturbed, then people may experience difficulty falling asleep. The NSF also recommends almonds and walnuts, which contain melatonin, a hormone that helps to regulate the sleep/wake cycles. In addition, foods that are high in lean protein that contain the amino acid tryptophan also may increase the production of serotonin, potentially contributing to a restful night’s sleep.

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• November 27, 2019

BREADS OATMEAL/WHOLE WHEAT BREAD Submitted by: Marjorie Morgan In a large bowl, place 1 cup quick oatmeal and 1 cup dry milk. Pour over the mixture 2 cups of boiling water and stir.

Add 1/2 cup butter, 2 1/2 teaspoons of salt and 1/2 cup honey. Allow to cool to lukewarm.

While the mixture is cooling, crumble 2 cakes yeast into 1/3 cup warm water. Let the yeast and water sit. It will bubble and expand.

When the mixture in the large bowl has cooled to lukewarm and the yeast water is bubbly, pour the yeast water into the large bowl and stir. Let this sit and moment until small bubbles begin to form on the surface.

Now, stir in 1 cup white flour. Then, stir in 5 cups whole wheat flour and knead as the mixture becomes thicker. When the dough becomes smooth on the surface and harder to handle, you have added enough flour.

Form into a ball, place into a large bowl, cover with a towel and let it rise for about an hour, until it’s doubled in size.

Punch it down and form it into a ball again, then break or cut off amounts for shaping into rolls or leaves. Set those shapes on a baking sheet or into loaf pans.

CRANBERRY BREAD Submitted by: Amy Vitello

Let it sit again until it doubles in size. Bake in an oven at 325F until the top is lightly brown and the loaf sounds hollow when tapped.

Remove and let cool a few moments before cutting for eating.

INGREDIENTS: 1/3 cup orange juice

1 cup sugar

1 tablespoon orange zest, packed

1 teaspoon salt

2/3 cup buttermilk

1 teaspoon baking powder

6 tablespoons melted, unsalted butter

1/4 teaspoon baking soda

1 large egg, beaten

1 1/2 cups fresh cranberries, chopped

2 cups warm water (110F)

6 cups King Arthur bread flour

2 cups flour

1/2 cups toasted or roasted salted pecans, chop

2/3 cups sugar

1 1/2 cups dried tart cherries

1 1/2 tablespoons active dry yeast

2 sticks softened butter

METHODS:

1 1/2 teaspoons salt

1 1/2 cups sugar

Heat oven to 375F. Line bottom of a 9-inch loaf pan with parchment paper. Spray corners of pan with Pam.

1/4 cup vegetable oil

1 1/2 teaspoons of cinnamon

In a small bowl, stir juice, zest, buttermilk, butter and egg. It’s OK if butter re-solidifies.

In large bowl, dissolve sugar in warm water, and then add yeast. Allow to proof until yeast foams. Mix salt and oil into the yeast. Mix flour in 1 cup at a time until all combined. Turn mix out onto lightly floured surface and knead till smooth and elastic.

Place in oiled bowl and turn until well coated. Cover with damp cloth and allow to rise until double, about an hour.

In a large bowl, whisk flour, sugar, salt, baking powder and baking soda. Stir in cranberries and pecans to coat and distribute.

Stir the wet into the dry ingredients, gently with a scraper, until flour is just moistened.

Do not over-mix.

Immediately spread batter evenly into pan. Bake 20 min. on middle rack. Reduce oven temperature to 350F and bake until golden brown and toothpick inserted into center comes out clean, about 45 more minutes. Cool 15 minutes in pan, then remove to rack to cool, at least 1 hour. Slice with a bread knife and serve.

POPPY SEED BREAD

TRIMNER’S TART CHERRY CINNAMON BREAD Submitted by: Donna Trimner INGREDIENTS:

METHOD:

Meanwhile cream butter, sugar and cinnamon in a bowl and set aside. Rough chop cherries and set aside. Preheat oven to 350F. Punch down dough and knead a few minutes, then split ball in half. On a lightly-floured surface, using rolling pin, roll dough into roughly 9x11-inch rectangle.

Spread half of the creamed butter mix on the rectangle and spread half of the cherries on top. Roll up dough, tuck ends under and place into well-greased loaf pan. Continue to second loaf. Allow to rise for 30 minutes. Bake for 30 minutes at 350F. Serves 24.

Submitted by: Kelli Schuberg

GARDEN VEGETABLE BREAD

INGREDIENTS: 1 package instant coconut cream pudding

1/2 cup of vegetable oil

Submitted by: Diana Moore

4 eggs

1 package yellow cake mix

INGREDIENTS:

1/4 to 1/2 cup poppy seeds (depending on your like of poppy seeds)

1/2 cup buttermilk

san cheese

3 tablespoons water

2 tablespoons sugar

1 tablespoon canola oil

1 teaspoon salt

2/3 cup zucchini

1/2 teaspoon lemon pepper seasoning

1/4 cup red sweet pepper

1/2 cup old-fashioned oats

2 tablespoons chopped green onions

2 1/2 cups bread flour

2 tablespoons grated romano or parme-

1 1/2 teaspoons active dried yeast

1 cup water METHOD:

Preheat oven to 350F. In a bowl, mix eggs, oil and water. Add pudding mix and cake mix and poppy seeds separately and mix well. Pour into two bread pans. Will make two loaves. Bake at 350F for 35 minutes and do a toothpick check. Average time is closer to 45 to 50 minutes.

FOUR-INGREDIENT BANANA NUT BREAD

METHOD: In a bread machine pan, place all ingredients in order, as suggested by manufacturer.

Select basic bread setting and choose crust color and loaf size if available.

Submitted by: Dale Dailey INGREDIENTS: 4 ripe bananas

1 box yellow cake mix with butter

2 eggs

1 cup any nuts - I use pecans

Bake according to bread machine directions. Check dough after five minutes. Add 1 to 2 tablespoons of water or flour if needed. Makes 1 loaf, about 16 slices.

METHOD: Preheat oven to 350F. Grease two loaf pans.Mash bananas in a bowl. Mix in eggs, add cake mix, mix well, then add nuts. Divide in loaf pans. Bake for 40 minutes.

CHRISTMAS MORNING ROLLS Submitted by: April Mendenhall INGREDIENTS: 24 frozen yeast rolls

3/4 cup brown sugar

1 small instant vanilla pudding

1 teaspoon cinnamon

1 stick butter

1 cup chopped pecans

METHOD:

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Spray bundt pan with Pam. Place 24 frozen yeast rolls in pan. Shake the box of vanilla instant pudding mix over the frozen rolls evenly.

In a sauce pan, heat butter, brown sugar, cinnamon and pecans until brown sugar is completely melted, stirring constantly. Remove from heat when mixture comes to a full boil and pour over frozen rolls. Cover immediately with foil. (Hint: Spray foil with Pam to keep topping from sticking to foil.)

Leave sitting on counter overnight to thaw/rise. On Christmas morning, bake 40 minutes at 350F. Remove from the oven and let sit for 5 minutes; invert on serving tray.

Pull apart for easy serving. Serves eight.

Did you know?

A versatile product many people have in their pantries has a rich history that dates back to ancient times. According to the Vinegar Institute, the ancient Babylonians, around 5,000 B.C., used vinegar as a preservative and a condiment. The Babylonians are credited with being the first to flavor vinegar with herbs and spices. But the Babylonians were not the only ancient peoples to recognize the value of vinegar. The ancient Greek physician Hippocrates, who is often referred to as the “Father of Medicine,” touted the medicinal qualities of vinegar, while the famed general Hannibal of Ancient Carthage is said to have used vinegar to facilitate his army’s movement through the Alps. Vinegar is no less versatile today than it was in ancient times, as people routinely use it when cooking and as a cleaning agent throughout their homes.

5

November 27, 2019 •

CAKES & COOKIES PUMPKIN SPICE ROLL

PUMPKIN CHOCOLATE CHEESECAKE

Submitted by: Michael Passarelli

Submitted by: Cathie Crew

INGREDIENTS:

INGREDIENTS:

Cake

Cheesecake

1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder

1/2 teaspoon ground cloves

1/4 cup sour cream

1/4 teaspoon salt

3 (8-ounce) blocks cream cheese, softened

3 large eggs

1 (15-ounce) can pumpkin puree

2 tablespoon all-purpose flour 1 teaspoon pumpkin pie spice

2 teaspoon pure vanilla extract

1 cup granulated sugar

4 large eggs

1/2 teaspoon baking soda

2/3 cup pumpkin puree

3/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cinnamon

1 cup walnuts, chopped (optional)

1/2 cup packed brown sugar

1/4 teaspoon kosher salt

Filling

Crust

1 package (8 oz.) cream cheese, at room temperature

ened

24 whole Oreos

1/4 cup chocolate chips, melted

1 teaspoon vanilla extract

1 cup powdered sugar, sifted

6 tablespoons melted butter

1/4 cup caramel sauce

Powdered sugar (optional for decoration)

For serving

Whipped topping (optional)

6 tablespoons butter or margarine, softMETHOD:

METHOD:

Cake Preheat oven to 375F. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake.

Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

NOTE: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. Can double this recipe but do not recommend tripling.

HOMEMADE HOLIDAY OREOS Submitted by: Amy Vitello INGREDIENTS: Cookie 1 cup shortening

3 cups flour

2 cups sugar

2/3 cup cocoa

2 large eggs

1 teaspoon baking soda

2 tsp. vanilla

1 tsp salt

Filling 6 tablespoons unsalted butter, softened 3/4 teaspoon pepperment, or 1/3 cup shortening 1 1/2 cup marshmallow cream 2 cups powdered sugar

2 1/4 teaspoon vanilla 5 to 10 drops red or green food coloring

METHOD: Heat oven to 350F. In a large mixing bowl, beat shortening, sugar, eggs and vanilla about three minutes, until light and fluffy. In a medium bowl, whisk together flour, cocoa, baking soda and salt.

Preheat oven to 350F and position an oven rack in the middle of the oven.

In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese until smooth. Add pumpkin puree, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon and salt and beat until combined and no clumps remain. Set aside.

In a large resealable plastic bag or food processor fitted with a metal blade, crush or blend the Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

Grease an 8-inch springform pan with cooking spray and double wrap the outside of the pan with aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan.

Bake until cheesecake is slightly jiggly in the center, about 1 hour and 15 minutes. Turn oven off, prop open oven door, and let cheesecake cool in oven 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight. When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped cream, if desired.

Note: Cheesecake tends to crack if you don’t use a water bath. If you don’t want to use one, place springform pan on a baking dish to catch any butter leaking from the crust, and bake until cheesecake is slightly jiggly in the center, about 1 hour and 15 minutes. Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

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Bake 10 minutes to a soft set. Cool five minutes on pan. Remove to cool completely on a rack. (If you only have one cookie sheet, be sure it is very cool before adding more dough to it.)

In a medium bowl, beat softened butter and shortening until blended with a mixer on medium speed. On low, beat in marshmallow, then powdered sugar. Last, slowly mix in peppermint and food color, but If making two colors, first divide the filling into two bowls after you add extract and stir in color by hand, each color into the different bowls.

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Fill each cookie with a very generous amount of filling. Cookies are also good chilled.

MOM (LILLIAN) FARNHAM’S APPLE CAKE Submitted by: Joann Farnham INGREDIENTS: Cake 2 cups sugar

1 teaspoon cinnamon

1 teaspoon baking soda

2 teaspoons vanilla

2 eggs

3 cups chopped apples

1/2 teaspoon salt

1 cup nuts

3 cups four Broiled frosting 1/3 cup butter

2/3 cup brown sugar

1/4 cup milk METHOD: Cake Mix together, bake in a 9x13-inch pan for one hour at 350F. This is great hot with ice cream or homemade whipped topping. Not bad for breakfast either. Will serve 12 to 16 people.

Broiled frosting Boil and pour over hot cake, put in broiler until bubbles appear. I also put nuts in the frosting.

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6

• November 27, 2019

CAKES & COOKIES CARAMEL APPLE CAKE

BLUEBERRY DUMP CAKE

Submitted by: Dale Dailey

Submitted by: April Mendenhall

INGREDIENTS:

INGREDIENTS:

Cake

1 box (25-ounce) yellow cake mix

1/2 cup butter, melted 1 teaspoon ground cinnamon

1/2 cup butter softened

1 1/2 teaspoon ground cinnamon

4 cups blueberries

2 cups sugar

1 teaspoon ground nutmeg

1/2 cup white sugar

1/2 teaspoon vanilla extract

1/2 teaspoon salt

METHOD:

2 large eggs

1/2 teaspoon baking soda

2 cups all-purpose flour

6 cups peeled, chopped apples

Preheat oven to 350F. Mix berries, sugar and cinnamon in the bottom of a 9x13-inch pan. Cover berries with dry cake mix. Do not stir.

Bake for 30 minutes. Serve warm or cold. Top with vanilla ice cream. Serves eight.

Sauce 1 cup packed brown sugar

1/4 teaspoon salt

1/2 cup half and half

1 tablespoon vanilla extract

SPICED PEAR UPSIDE-DOWN CAKE

4 tablespoon butter

Submitted by: Tracey Battle

DIRECTIONS:

INGREDIENTS:

Cake

1/2 cup butter, melted

1 1/2 cups all-purpose flour

In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. In another small bowl, combine flour, cinnamon, nutmeg, salt and baking soda. Gradually add to creamed mixture and mix well - the mixture will be stiff - then, stir in apples until combined.

1/2 cup coarsely chopped walnuts

3/4 teaspoon ground ginger

1/4 cup packed brown sugar

3/4 teaspoon ground cinnamon

2 large pears, peeled and sliced

1/2 teaspoon salt

Spread into a 13x9-inch greased or buttered baking dish. Bake at 350F in a preheated oven for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched.

1/2 cup butter, softened

1/2 teaspoon baking powder

1/3 cup sugar

1/4 teaspoon baking soda

1 large egg

1/2 cup warm water

1/3 cup molasses

Ice cream, optional

Sauce Mix brown sugar, half and half, butter and salt into saucepan over medium-low heat.

Cook while whisking 8 to 10 minutes until it gets thicker. Add vanilla and cook two minutes more. Turn off heat and cool slightly. When cake is done, take out of oven and pour 1/2 over entire cake. Save the rest if you want to for when serving pieces.

Serves 12 to 14.

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METHOD: Pour melted butter into a 9-inch, square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.

In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.

Spread batter over pears.

Bake at 350F for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired

CANDIES EASY SALTED CARAMEL LOLLIPOPS Submitted by: Donna Trimner INGREDIENTS: 2 tablespoons water

4 tablespoons cubed salt

1/4 cup light corn syrup

1 teaspoon real vanilla extract

1 1/2 teaspoons vinegar

Lollipop sticks or or powdered sugar

1 cup granulated sugar

Candy thermometer

1 teaspoon Fleur de Sal sea salt METHOD: If you do not have candy molds, you can do free-form lollis on Silpat, parchment or lightly-greased foil, or use powdered sugar on a baking sheet and a sodapop bottle top to make impressions in the sugar to make drop candy.

Add water, salt, vinegar, sugar and syrup to medium saucepan over medium high heat. Stir until sugar melts, then brush down the sides with wet pastry brush to avoid crystallization of the sugar in finished product. If you don’t have a pastry brush, you can use a bunch of paper towels, twisted up and wet.

Insert candy thermometer. Bring the mixture to a boil, and once at a boil, add the butter one cube at a time. Continue to cook the candy, stirring occasionally, until the thermometer reads 300F. Once at 300, remove the pan from the heat. Add the vanilla and stir until it is incorporated.

ESPRESSO DARK AND CREAMY FUDGE Submitted by: Amy Vitello INGREDIENTS: 3 cups light brown sugar 12 tablespoons unsalted butter, cut in 12 pieces

12 oz. 60-65 percent bittersweet chocolate, chopped small 2 1/2 teaspoons espresso powder

2/3 cup evaporated milk

3 cups large marshmallows

1/2 teaspoon salt

1 1/2 cups roasted salted pecans

METHOD: Line an 8-inch pan with foil. Spray lightly with oil spray. Get ingredients prepped and chopped, then set aside. In a large pot, mix brown sugar, butter, evaporated milk and salt. On medium-high heat, stir often and bring to a boil.

Turn down heat to medium-low, stir often and simmer under a thermometer reads 234F, about 3 to 7 minutes. Get off heat quickly and add chocolate, espresso and marshmallows, stirring firmly, about two minutes or until melted, thick and smooth.

Fold in pecans and spread in pan.

Cool completely, about two hours, then cover and put in the fridge to set for about two hours. Remove from the pan using foil and cut. Store, tightly covered, in a container at room temperature, up to two weeks.

Though all vegetables contain vitamins, minerals and fiber that can serve as the foundations of a healthy diet, perhaps no veggie packs as nutritious a punch as spinach.

Allow the pan to cool for several minutes until the candy starts to thicken. You still want it to be liquid, but it’s easiest to make lollipops if the sugar syrup can somewhat hold its shape. Start to form the lollipops. Using a spoon, drop circles of candy onto the Silpat or foil. Work carefully to try to make them as round as possible, without extra “tails” streaking off the lollipops.

After you have done two or three, press a lollipop stick into the back of the candy, and either turn it in a circle so it’s covered with candy or spoon a small dab of candy onto the back so that the stick is covered. Otherwise, pour into powdered sugar indents, or regular candy molds. Serves about 24.

Did you know?

Frozen desserts can be a great and delicious way to stay cool on a sultry day. When at the dessert counter, people may be met with different options of frosty treats. Two of the more common offerings at ice cream shops are custard and traditional ice cream. Generally speaking, ice cream is a product that contains more than 10% milk fat. Custard is ice cream with the addition of pasteurized egg yolks, which tends to make its texture creamy. The amount of air pumped into the mixture also can affect taste and texture. The less air, the more dense and creamy the product can be, as is often the case with frozen custards.

7

November 27, 2019 •

MAIN DISHES & CASSEROLES SPAGHETTI SQUASH RAGU RUSTICA

POTATO CASSEROLE Submitted by: Jessica McHugh

Submitted by: Donna Trimner

INGREDIENTS:

INGREDIENTS: 2 large spaghetti squash, split and cleaned

1 small can tomato paste

1 2 1/2-inch thick eggplant

Salt and pepper

1 2 1/2-inch thick zucchini 1 2 1/2-inch thick yellow squash

1 teaspoon dried oregano or Italian seasoning

1 red pepper

1 teaspoon each garlic and onion powder

METHOD:

Fresh thyme

2 tablespoons sugar

Preheat oven to 350F. Grease a 9x13-inch glass baking dish, pour in shredded hash browns. In a medium saucepan, combine sour cream, cream of chicken soup, butter, garlic salt or powder, minced onions or onion powder, salt and pepper to taste and one cup shredded cheese. Heat over low-medium until warm and blended. Pour blended sauce over hash browns, stir gently to combine, cover top with remaining shredded cheese Bake uncovered for 45 minutes or until lightly browned, enjoy.

1 pound ground Italian sausage 1 15-ounce can tomato sauce

8-ounce package fresh grated parmesan cheese

1 15-ounce can diced tomato

8-ounce package fresh mozzarella pearls

1 cup sour cream

powder

1 can (10.75-oz.) condensed cream of chicken soup

Salt and pepper to taste

1 cup butter 1 tablespoon garlic salt or powder 1 tablespoon minced onions or onion

2 cups colby/monterey jack or mild cheddar cheese 1 30-oz. bag frozen shredded hash browns

METHOD: Preheat oven to 350F. Saute sausage and set aside. Combine all tomato products.

Add olive oil, sugar and add oregano, garlic and onion powder and salt and pepper to taste. Bring to simmer and cook for 20 minutes. Set aside to cool. Slice eggplant, zucchini, and yellow squash into 1/4-inch slices. Dice red pepper.

BREADED RANCH CHICKEN Submitted by: April Mendenhall

Assemble. Place squash boats on cookie sheet. Ladle about 3 tablespoons of sauce inside bottom of spaghetti squash and use a spatula to spread it up the sides of the boat an inch or so. Add 1/4 of the sausage to each boat. Sprinkle a couple tablespoons of parmesan over sausage.

INGREDIENTS: 1/2 cup butter, melted

1 envelope ranch salad dressing mix

3/4 cup corn flakes, crushed

8 boneless, skinless chicken breast halves (approximately 4 ounces each)

3/4 c. parmesan cheese, grated

1 tablespoon olive oil

In your hand, pick up a round of eggplant, then zucchini, then yellow squash and make a chain of rounds that fit the length of the boat. Do this on both sides of spaghetti squash and set them inside along the edge and fan them out all the way around so the tops stick up out of the boat and look pretty. Add another 2 tablespoons of sauce in the boat and add about 1/4 cup parmesan cheese in the space.

METHOD: Place butter in a shallow bowl. In another bowl, combine corn flakes, cheese and salad dressing. Dip chicken in the butter then roll in the corn flake mixture to coat. Place in a greased 9x13-inch baking dish. Bake uncovered at 350F for 45 minutes or at least until a meat thermometer reads 170F. Serves eight.

Add diced red peppers to the top of the cheese. Stagger 6 mozzarella pearls on top of the parmesan and sprinkle with fresh thyme leaves and salt and pepper. Add 4 toothpicks to the top of each spaghetti squash to hold foil off of cheese.

Cover with foil. Bake for 1 hour, covered, then pull foil off and insert knife and check tenderness. Finish cooking, uncovered, for 15 to 30 minutes, so cheese is lightly browned.

According to the Celiac Disease Foundation, gluten is the general name for the proteins found in wheat, rye, barley, and the hybrid grain triticale, which is produced by crossing wheat and rye.

Did you know?

When feeling stressed, people may want to reach for a cup of tea. Research conducted by psychologists at the City University London found that a cup of tea reduces stress, not just by drinking it, but also because of the calming effect of putting the tea kettle on. Furthermore, decaffeinated green tea also can calm a person and encourage sleep. In a 2017 study published in the journal Nutrients, participants were able to fall asleep much more easily when drinking decaffeinated green tea. Also, they reported feeling much less stressed out over the course of the one-week experiment. Even black tea has been found to relieve stress by lowering cortisol levels when a person is faced with stressful situations. According to the herbal remedy site Herbwisdom.com, chamomile tea is an age-old medicinal herb that has been used as a remedy for numerous conditions, including asthma, nervousness, sleep, and stomach ailments and as a treatment for colds. It, too, many help reduce stress. Tea has many benefits for the body, and helping to tame stress may be one of them.

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8

• November 27, 2019

MAIN DISHES & CASSEROLES GREEN BEAN CASSEROLE Submitted by: Tracey Battle INGREDIENTS: Baked “fried” onions 1 large onion

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour

1 large egg

3/4 cup Panko breadcrumbs* 1/2 teaspoon salt

1 tablespoon milk

Green bean casserole 1 tablespoon and 1 teaspoon salt, divided

1/2 teaspoon ground black pepper

1 pound fresh green beans, rinsed, trimmed and halved

2 cloves garlic, minced

2 tablespoons unsalted butter

3/4 cup chicken or vegetable broth

2 tablespoons all-purpose flour

8 oz. mushrooms, sliced into halves or quarters 1 1/4 cups half-and-half METHOD: Preheat oven to 475F. Line a large baking sheet with parchment paper or a silicone baking mat.

Set aside.

Baked “fried” onions While the onions bake, you can blanch the green beans - next step. Thinly slice the onion. Pour flour in one small bowl, Panko, salt and pepper into a medium bowl and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400F. Bring a gallon of water and 1 tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for five minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.

Green bean casserole Over medium-high heat, melt the butter in a large, 10- to 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture, about five minutes. Add the garlic, stir and cook for another two minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for three minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick, about 10 minutes, or more if you prefer a thicker sauce.

Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10 to 15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat as desired.

FAST FISH WITH GREEN BEANS AND RED RELISH Submitted by: Amy Vitello INGREDIENTS: 1 12-ounce jar roasted red peppers, pet dry, chop small

salt and pepper

1/3 cup smoked almonds (or toast your own), chop small

1/3 cup water

1 1/4 pounds green beans, trimmed

4 tablespoons oil, divided

2 pounds fresh cob, halibut, haddock or tilapia, 1-inch thick, cut into 4 skinless filets

1 1/2 tablespoon fresh basil, chopped

1 small lemon, cut in wedges

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1 1/4 teaspoon red wine vinegar METHOD:

Mix red peppers, almonds, 1 tablespoon oil, basil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl. Set relish aside.

Mix green beans, 1 tablespoon oil, 1/3 cup water, 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch, large nonstick skillet. Cover and cook 6 minutes on medium-high heat, shaking pan occasionally, until water evaporates. Uncover and cook until beans and browned, 3 minutes longer. Put in a serving dish and cover to keep warm. Set aside.

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Heat remaining 2 tablespoons oil in the empty pan, on medium-high heat, 3 minutes, until oil shimmers. Add fish and cook about 5 minutes per side, depending on thickness, until light brown. Fish is done when it tests 140F in thickest part on a meat thermometer.

• Engine manufacturer: LCT • Engine manufacturer: LCT • Engine manufacturer: LCT • Drive System: Chain Drive • Drive System: Chain Drive • Drive System: Chain Drive Serve relish over fish with green beans and a lemon wedge for each portion.

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HUSQVARNA ST224

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INGREDIENTS:

2 tablespoons olive oil

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green chilies

1/2 cup each of green, red and yellow bell 1 (30 1/2-ounce) can quick chili mix beans peppers, diced 1 (10 3/4-ounce) can tomato soup 1/2 cup diced onion 2 tablespoons brown sugar

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HUSQVARNA ST227

989-427-3300

HUSQVARNA ST230

1 pound ground turkey, raw

1/4 teaspoon chili powder

1 (14.5-ounce) can diced tomatoes and

1 1/4 tablespoons beef base

Your AuthMETHOD: Loc o In raizmedium-sized stockpot (about 6 quarts), put in the olive oil. Add the onion and ed Dal alerpot. Cook on low to medium heat until tender. Cover with a lid, stirring peppers toethe occasionally.

When the onion and peppers are cooked, add the turkey. Cook until the turkey is T • Engine manufacturer: LCT • Engine manufacturer: LCT MON-FRI 8AM-5PM • SAT 9PM-NOON brown and the pink is gone. Break cooked turkey into smaller pieces with a stirring HUSQVARNA ST224 • Drive System: Chain Drive HUSQVARNA ST227 HUSQVARNA ST230 e • Drive System: Chain Drive spoon. Add tomatoes, chili mix, soup and brown sugar, then spir. Add chili powder • Engine manufacturer: LCT • Engine manufacturer: LCT • Engine manufacturer: LCT and beef base. Cover and simmer for 10 minutes on low, stirring often. Serves eight. cient • Power steering, • Power steering, • Drive System: Chain Drive • Drive System: Chain Drive • Drive System: Chain Drive maneuverability & control maneuverability & control We Service Most Makes & Models of Lawn & Garden Equipment • Two-stage system for efficient • Power steering, • Power steering,

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HOT DISH CASSEROLE

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Submitted by: Lori Graham INGREDIENTS: 2 1/2 cups water

1 medium white onion, chopped

2 10.5-ounce cans chicken noodle soup

3 stalks celery, chopped

1 10.5-ounce can mushroom soup

1 1/2 cup uncooked instant rice

1 1/2 pounds ground beef METHOD: Fry ground beef, chopped onion and chopped celery. Drain and place in a 2-quart casserole dish. Add the uncooked instant rice, water, soups. Season to taste with salt and pepper.

Stir ingredients and bake at 350F for 1 1/2 hours. Uncover the last hour of baking until brown and bubbly. Serves four.

9

November 27, 2019 •

PASTRIES & PIES CHOCOLATE CHESS PIE Submitted by: April Mendenhall INGREDIENTS: 1 unbaked pie crust

2 eggs, beaten

1 stick butter

1 teaspoon vanilla

Half a baker semi-sweet chocolate bar

Dash of salt

1 cup sugar

Whipped cream

METHOD: Blend together eggs, sugar, salt, vanilla. Melt butter and chocolate, then mix with other ingredients. Pour into unbaked pie shell and bake for 35 minutes - no longer - at 350F. Cool completely. Serve topped with whipped cream. Serves six.

GRASSHOPPER CHIFFON PIE Submitted by: Amy Vitello INGREDIENTS: Crust 20 Mint Oreos with filling, broken into pieces

4 tablespoons. unsalted butter, melt and cool

Filling 3 large egg yolks

2 teaspoons Knox unflavored gelatin

2 cups cold heavy cream, divided

1/4 cup green creme de menthe

1/2 cup sugar

1/4 cup white creme de cacao

pinch salt

6-12 drops green food color, for desired effect

Garnish 1 (1.5-ounce) Andes Snap Bar - use vegetable peeler to shave curls, or 4 to 6 additional Mint Oreos, crumbled, or 8 to 10 small, Andes foil-wrapped chocolates, chopped METHOD: Heat oven to 350F. Pulverize cookies in a food processor to fine crumbs, about 50 seconds. Put crumbs in a bowl and drizzle with butter. Stir to coat. Press evenly on bottom and sides of a 9-inch pie pan. Refrigerate to firm, about 20 minutes. Bake 10 minutes until set. Cool completely on rack prior to proceeding.

Did you know?

The year 1893 was an important one in hot dog history. According to the National Hot Dog and Sausage Council, in 1893, the city of Chicago hosted the Chicago Columbian Exposition, a world’s fair that celebrated the 400th anniversary of famed explorer Christopher Columbus’s arrival in the New World in 1492.

Visitors to the exposition consumed large quantities of sausages sold by vendors.

Many immediately took a liking to this unique food because it was both easy to eat and inexpensive. The NHDSC notes that Germans are likely responsible for introducing sausages served on buns. In addition to their popularity at the Columbian Exposition, hot dogs got another boost in 1893 when they first started appearing at ballparks. Many modern baseball fans now cannot imagine attending a ballgame without indulging in a hot dog or two, and some historians believe they have German immigrant Chris von der Ahe to thank for that. Chris von der Ahe owned the St. Louis Browns, and in 1893 his team became the first to sell hot dogs at baseball games, though some historians dispute this.

Beat egg yolks in medium bowl, set aside.

Combine 1/2 cup cream (put rest of cream back in frig. to keep cold), sugar and salt in medium pot, sprinkling with gelatin. Let sit 5 minutes to soften gelatin. Cook 2 minutes over medium heat to dissolve gelatin until very hot, yet not boiling. Cool 1 minute. Whisking vigorously, slowly temper gelatin mixture into egg yolks. Put it back in pot and cook on medium heat, stirring constantly, until thickened a little, about 2 minutes. Remove from heat and quickly add creme de menthe, creme de cacao and green food color. Pour into a clean bowl and refrigerate, stirring occasionally until wobbly, but not set, about 20 minutes.

In a mixer fit with a whisk, whip remaining 1 1/2 cups cold cream on medium until foamy, about 1 minute. Now increase speed to high and whip to stiff peak, 2 1/2 to 3 minutes. Whisk 1 cup of it into the the gelatin mixture. Gently fold this gelatin mixture into the rest of the whipped cream with a scraper until it is all one color. Smooth mixture into pie shell.

Refrigerate 7 hours to set. (Can be also be made 1 day ahead, wrapped tightly). Last, top with your choice of garnish. Slice and serve.

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Did you know?

The holiday season is rife with tradition. Some holiday traditions, such as holiday lighting displays, are impossible to miss, while others are more subtle and possibly even unknown to many celebrants. One tradition that falls into the latter category involves the placing of oranges into Christmas stockings. The origins of Christmas stockings are rooted in legend, and one of the more popular tales involves a widowed father of three beautiful girls. According to Smithsonian.com, this father was struggling to make ends meet and was concerned that his financial

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struggles would affect his daughters’ ability to find a spouse. As the legend goes, St. Nicholas was wandering through the man’s town and heard of his concerns. Recognizing that the man was unlikely to accept charity, St. Nicholas slid down the chimney of his house and placed three gold balls in the girls’ recently laundered stockings, which were hanging by the fire to dry. The value of the gold balls, which were discovered the following morning, was enough to ensure the girls could eventually wed. So what does that have to do with oranges?

Those who wanted to replicate the tale could not so easily come upon gold balls to place in stockings, so they chose something similar in appearance: oranges.

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10

• November 27, 2019

SOUPS & SALADS PAPA SAM’S POTATO SOUP Submitted by: Brooke Day (Ross) and Kelly Ross INGREDIENTS: 7 pounds of potatoes

2 family-size mushroom soup cans

2 small onions

1/2 gallon of milk

(4) 8-oz. cans of mushrooms - may lessen if you don’t like mushrooms

2 packages kielbasa 1 stick of butter

METHOD: Peel and cut potatoes into chunks. Chop onions finely and add to potatoes.

Boil potatoes and onions until tender. Stir together remaining ingredients in another pan, cooking on low. Combine all ingredients after draining water from potatoes and onions and continue to cook on low. It will burn on the bottom if you cook the soup too high.

CHEESY HAM AND POTATO SOUP Submitted by: Patti O’Neil INGREDIENTS: 6 cups water

1 tablespoon salt

1 cup of chopped onion

2 cups of milk

2 cups of diced, fully-cooked ham 2 large carrots, peeled and chopped

1 pound of Velveeta or American cheese, 16 slices

12 large potatoes, peeled and chopped

2/3 cup cold water

1/2 teaspoon pepper

1/3 cup flour

METHOD: Put 6 cups water, onion, carrots, ham, potatoes, pepper and salt in a large (at least 6-quart) pan and boil one hour - or in a 6-quart crockpot and heat on high about four hours. Mash with a potato masher. Add milk and cheese, cut in chunks. Stir until cheese is melted. Then, put 2/3 cup cold water in a jar. Add 1/3 cup of flour. Put cover on and shake well. Pour slowly into pan while stirring - do not boil. Serves eight to 10.

CREAM-LESS CREAMY CAULIFLOWER SOUP DONNA’S APPLE RANCH CHICKEN SALAD

Submitted by: Amy Vitello INGREDIENTS:

Submitted by: Donna Trimner

2 pounds cauliflower

1 3/4 teaspoon salt

INGREDIENTS:

4 1/2 cups chicken broth or water

1 cup of diced leftover chicken or 1 12.5-ounce can

2 stalks green onion, or

8 tablespoons unsalted butter, cut in eight pieces, divided

2 tablespoons fresh or dried chives

1 leek - light part only, slice thin wash

2 packages dry Hidden Valley ranch buttermilk recipe salad dressing mix (not dip mix!)

1/2 teaspoon pepper

1 pound bowtie or favorite shape pasta

1 cup thinly sliced yellow onion

3 tablespoons fresh minced chives

2 large Macintosh apples

METHOD:

1 1/2 cups Hellmann’s mayonnaise

8 strips Wright bacon

1/2 cup sour cream

1 cup frozen peas and carrots

2 large stalks celery

1 cup sharp cheddar cheese

Discard leaves, trim stem. Core cauliflower, slice thin and set aside. Cut 1 cup of halfinch florets from head and set aside as garnish. Slice remaining head into half-inch thick slices.

METHOD: To save dishes, boil water for pasta, add pasta and set timer for five minutes, then add peas and carrots and cook 4 to 5 minutes longer until pasta is cooked tender. Drain and cool. Cook bacon crisp, cool and crumble or chop fine.

In large bowl, mix mayo, sour cream and ranch dressing mix. Set aside. Peel and finely chop celery, finely chop green onion, dice apples fine. Add everything to bowl of dressing and mix well. Serves 8.

SUNSHINE SALAD Submitted by: April Mendenhall INGREDIENTS:

1/2 teaspoon apple cider vinegar

Melt 3 tablespoons of butter in jumbo pan on medium-low heat. Cook leek, onion and salt until soft, about eight minutes. Add broth or water, core, and half of sliced cauliflower. Bring to simmer on high. Reduce heat and simmer 15 minutes. Add rest of cauliflower, cooking 20 minutes more, until very tender.

For garnish, in medium skillet on medium heat, melt last five tablespoons of butter.

Add reserved small florets and stir to brown, eight min. Use a straining spoon to move florets to a small bowl. Toss florets with vinegar and a dash of salt and pepper. Reserve browned butter as part of garnish in another small bowl.

Add soup, half-teaspoon pepper to blender and process one minute until smooth.

Add up to 1/2 cup additional water if too thick. Top each individual bowl soup with brown florets, brown butter drizzle and chives. Serve.

MOMMA T’S CHICKEN AND EGG DUMPLING SOUP

1 pint sour cream

(drained)

8 ounces Cool Whip

Submitted by: Donna Trimner

3-ounce package orange Jello (dry)

2 (20-ounce) can pineapple chunks (drained)

2 (15-ounce) cans Mandarin oranges

1 cup chopped nuts

1 whole average 6- to 7-pound chicken

1 tablespoon fresh ground pepper

6 large stalks celery

1 teaspoon salt

6 large whole carrots

1 teaspoon baking powder

2 large onions

3 cups flour

Clove of garlic

9 eggs

METHOD: Mix all of these ingredients together and chill 2 to 3 hours before serving. Serves 12.

INGREDIENTS:

2 tablespoons chicken Better Than Bullion 1 stick butter or 6 bullion cubes Approximately 8 cups water 1/2 teaspoon red pepper flakes (optional) Chopped green onions or fresh or dried

eOLa nk

2 teaspoons poultry seasoning

chives, for garnish

DIRECTIONS:

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In slow cooker or stock pot, add chicken and cover with water.

Peel and and cut celery stalks and carrots in thirds, then add 9 pieces of each to the pot with the chicken. Dice the remainder of them in 1/2-inch dice and set aside.Dice onions into 1/2-inch strips and add along with 2 tablespoons of garlic minced. Add bullion and poultry seasoning, black pepper and crushed red peppers. Simmer for 6 hours to overnight. Cool to touch and strain out chicken through colander, into an 8-quart pot, reserving 1 cup of broth.

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Put broth on stovetop and bring to a boil, then turn down to medium heat. Add the diced carrot and celery and simmer. Take cooked celery and carrot out of the colander and put it in blender with 1 cup of broth and puree, then add to the pot. Pull chicken off the bone and dice up 2 1/2 cups, then set aside.

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For the dumplings,add 9 eggs to bowl and whisk. Add 1 teaspoon each salt and baking powder to 3 cups flour and sift into a separate bowl. Mix well to incorporate. Then, 1/2 cup at a time, add to eggs while whisking your wrist off, until all flour is incorporated. May need a wooden spoon at the 1 to 1-1/2 cup mark.

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Working with 2 tablespoons, scoop dough with one and scrape dumplings into boiling broth with the other. Add diced chicken back into pot. Boil 10 minutes on medium-high heat.

Serves 8 to 10. Leftovers freeze well, just add water to reconstitute because the dumplings absorb a lot of the broth.

11

November 27, 2019 •

WILD GAME TRIMNER’S VENISON STROGANOFF Submitted by: Donna Trimner INGREDIENTS: 1 1/2 pounds venison (You can use burger as long as it isn’t mixed, or you can use any cut cooked tender)

any mushroom you like)

1 batch fresh egg noodles (or 1 pound bag if you choose)

1 teaspoon or 2 cloves of minced garlic

1 cup sour cream, add more to taste 1/2 cup cream, half and half or milk 1 large onion 1 pound sliced baby Bella mushrooms (or

2 tablespoons Better Than Bullion or 4 bullion cubes 2 tablespoons of butter Salt and fresh ground pepper to taste 2 cups all-purpose flour 4 jumbo eggs

METHOD: Mound the flour in the middle of a wooden board. Make a well in the center of the flour. Break the eggs right into the center of the well. Beat the eggs with a fork until they are completely incorporated.

Using the fork, gradually start to pull in flour from the sides of the well, slowly incorporating the flour with the eggs. Mix in only as much flour as the eggs can absorb. You may not need all the flour. Once the dough starts to come together, begin kneading until smooth and elastic, using flour if the dough gets sticky. Wrap the dough in plastic wrap to keep moist and let rest for about 30 minutes.

SIMPLIFIED WEEKNIGHT VENISON MOUSSAKA Submitted by: Amy Vitello INGREDIENTS: 4 tablespoon bacon fat or oil, divided

toes, drained

Roll out on floured surface till desired thickness and cut into 1/2-inch strips, about 2 inches long, with sharp knife or pizza cutter.

12 ounces (4 1/2 cup) small eggplant, unpeeled, cut in 1-inch cubes

1 pound ground venison

Fill an 8-quart pot with water. When it comes to a boil, add 1 tablespoon of salt to water and add pasta gently. Boil for 3 to 4 minutes until tender and drain. Add to buttered 11x9-inch casserole dish and set aside.

salt and pepper

1 1/8 teaspoon cinnamon

1 1/2 cups red onion, diced

1 1/8 teaspoon dried oregano

1 heaping tablespoon minced garlic (about 4 cloves)

2/3 cup milk

In large skillet, brown meat and cook to tender with salt and pepper. Transfer to a bowl and heat butter in skillet and add the garlic, saute for 1 minute, then add onions and saute until onions are translucent and tender, then add mushrooms and bullion and add cream, sour cream, fresh ground pepper and mix well, then pour mixture over noodles and mix gently.

Cover dish with cookie sheet or foil and bake at 350F for 35 minutes, or put in crockpot and simmer 45 minutes on high.

Leftovers freeze well. Serves 8 to 10.

Recipes are full of many different dairy products, including yogurt, cheese and milk. Such products can be delicious and healthy components of a balanced diet. However, consuming dairy can be painful for people who are lactose intolerant.

14.5-ounce can fire roasted diced toma-

2 tablespoons flour

2 egg yolks 1/4 cup fresh parsley, chop small

METHOD: Heat oven to 425F. Coat an oven-safe, 12-inch skillet with 2 tablespoons grease. Add eggplant, sprinkled evenly, with 1/4 teaspoon each salt and pepper. Top with onion, garlic, then tomatoes. Very gently mix venison with 1/2 teaspoon each salt and pepper, then layer it also into pan. Bake 15 mintes until it sizzles and begins to brown.

Meanwhile, in a 10-inch, nonstick skillet, stir together last 2 tablespoons bacon fat and flour on medium-low heat. Cook 8 to 10 minutes while stirring constantly until golden and pasty. Stir in cinnamon, oregano, and 1/8 teaspoon each salt and pepper.

Cook one minute. Remove from heat. Whisk milk in until smooth. Quickly whisk in egg yolks.

Drizzle sauce evenly to cover layered browned meat and vegetables in skillet. Do not stir. Bake 9 to 12 minutes more until bubbly and yet still slightly loose. Let cool 10 minutes in pan to set up. Sprinkle with parsley. Serve.

STOP IN AND SEE THE EXPERTS... at Big Rapids Cash & Carry for Fall & Winter Promotions from Pioneer Cabinetry

www.pioneercabinetry.net

www.wood-mode.com

BIG RAPIDS

130 South 3rd Ave. Big Rapids CASH & CARRY www.brcc.doitbest.com

231-796-3595 Fax: 231-796-6440

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• November 27, 2019