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The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

2 strips bacon, cooked and crumbled

FIRST PLACE APPETIZER: Apple and Brie Quesadillas Janie Colle, Hutchinson, KS

1 Granny Smith apple, thinly sliced 4 t. extra-virgin olive oil 4 8-inch flour tortillas 8 ounces brie cheese, sliced (rind removed) 1 T. whole-grain mustard 1 T. maple syrup

Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes. Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling. Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon. Serves 4. Most likely you will want to double the recipe!

Pineapple Shrimp Spread Pauline Moore, Mt. Hope

1 cup chopped cooked peeled shrimp 1/2 cup unsweetened crushed pineapple, drained 1/2 cup reduced-fat mayonnaise 1/4 cup chopped pecans 2 Tbsp. minced fresh parlsey 1 Tbsp. finely chopped onion 1Tbsp. Lemon juice 1/2 tsp. salt 1/8 tsp. hot pepper sauce Celery sticks and /or crackers In a small bowl, combine the first nine ingredients. Chill until ready to serve

Avocado-Crab Dip

Lois Hofmeier, Harper Kansas 1 large avacado (peeled and seeded) 1 (8 ounce) package cream cheese softened 1 Tbsp. lemon juice 1/2 cup sour cream 1 tsp. grated onion 1/4 tsp. salt 1 tsp. Worcestershire sauce 1 (71/2 ounce) can crab meat drained a flaked Combine avocado, lemon juice, onion and worchestershire sauce and blend. Add cheese, sour cream and salt, blend until smooth. Stir in crab meat. Chill. Serve with cracker or bagel chips.

Apple and Cheese Bread Slices Anita Kroeker, Hutchinson, KS

1 1/2 cups flour 1 1/4 cups whole wheat flour 1/4 cup wheat germ 1 Tbsp. baking powder 1 cup sugar 1 1/2 tsp. salt 1 1/2 cup milk 1 egg 1 cup grated sharp cheddar cheese 1 cup chopped walnuts 1 cup chopped apple Grease and flour loaf pan. Prheat oven to 350 degrees. In a medium bowl, mix flours, wheat germ, baking powder, sugar and salt. Beat together milk and egg; add to dry ingredients, blending well. Stir in cheese, walnuts, and apple. Pour into prepared pan. Bake 1 hour 15 minutes. Remove from pan and cool on rack. Cut into very small slices and serve.


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

Snack Crackers

Carol Jean Welsch, Haviland, Kansas 1 cup oil 1/2 tsp dill seed 1/2 tsp.garlic powder 1 pkg. ranch style dressing (dry) 2- 12 oz. pkg. of oyster soup crackers

Pizza Dip

Mix dressing well. Pour over crackers. Best if let sit for a short time.

Sydney Lauppe, Hutchinson, KS 4 oz. cream cheese, softened 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella cheese 1/4 cup parmesan cheese 1 cup pizza sauce 2 oz. pepperoni 2 Tbsp.black olives, sliced (any other pizza topping that you like) Pre-heat oven to 350 degrees. Mix cream cheese, sour cream, mayonnaise, mozzarella cheese and parmesan cheese together. Spread on the bottom of a glass pie plate or glass pan. Spread pizza sauce on top and sprinkle with more mozzarella cheese, pepperoni and olives. Bake for 20 minutes or until sides are bubbly. Serve with crackers or chips.

Slow Cooker Mexican Dip Wanda Simon, Hutchinson, KS

1 1/2 lbs. ground beef 1 lb. bulk hot italian sausage 1 cup chopped onion 1 pkg. (8.8 oz) ready to serve spanish rice 1 (16 oz) can refried beans 1 (10 oz) can enchilada sauce 1 pound Velveets cheese, cubed 1 pkg. tortilla chip scoops In a dutch oven, cook the beef, sausage and onion over medium heat until the meat is no longer pink; drain. Heat rice according to package directions. In a 3 qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1 1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops. Yield: 8 cups

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012 TORTILLA CHIPS, SNACK CRACKERS, PRETZELS

Gobble Rollers

COMBINE CREAM CHEESE, APPLE, 1/4 CUP PECANS AND CINNAMON; FORM INTO A LOG. ROLL LOG IN REMAINING PECANS; COVER WITH PLASTIC WRAP AND CHILL FOR 3 TO 5 HOURS OR OVERNIGHT. LET STAND AT ROOM TEMP FOR 20 MINUTES BEFORE SERVING. MAKES 6-8 SERVINGS.

Debbie Mead, Pretty Prairie, KS 8 oz. cream cheese, softened 1/3 cup honey 1/4 cup mustard 1/2 tsp. onion powder 6 8 wheat tortillas 1 1/2 cup colby jack cheese, shredded 12 this slices turkey In a medium bowl, beat cream cheese with mixer until fluffy. Add honey, mustard and onion powder; mix well. Spread 1-2 Tablespoons of this mixture out to the edge of each tortilla. Sprinkle each with 1/4 cup cheese, leaving about 1 around the edge. Place 2 slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each log into 8 1 rounds.

Salad

Shrimp Toast Beth Randall, Lindsborg 1/2 pound raw shrimp, peeled and deveined, chopped 4 water chesnuts, chopped small 1 egg, slightly beaten 1 tsp. salt 1 Tbsp. chopped parsley 1 Tbsp. scallions, chopped small 1/2 tsp. sugar 1 Tbsp. corn starch 12 slices white bread, 2 days old 2 Tbsp. oil Combine all ingredients. Trim crust, cut bread into a triangle. Heat oil. Spread about a teaspoon of mixture on a triangle. Fry mixture side down (it will not fall off.) Turn and fry the other side. Fry for about one minute, or until brown. These may be made, then frozen. If frozen, heat in the oven at 400 degrees for 15 minutes.

Beth Randall, Lindsborg 3/4 C sugar 1/2 C oil, or slightly less 3/4 C cider vinegar 1/2 tsp. pepper 1tsp. salt Bring this mixture to a boil and then cool. Pour it over the following: 1 C celery, diced small 1 C green pepper, diced small 1/2 C onion, diced small 1 small jar of pimentos 1 can early June peas, drained well 1 can white shoe peg corn, drained well 1-2 cans french style green beans, drained well This is better made a day or two ahead of time. It keeps well for several days.

Apple Pecan Log

Cheese Ball Ila Linder, Sterling 1 (3 oz.) pkg. blue cheese 1 T. Worcestershire sauce 2 (8 oz.) pkgs. cream cheese 1 small onion, minced 1 (3 oz.) jar pimento cheese 1 (3 oz.) pkg. chopped pecans 1 (3 oz.) jar Old English cheese 1 cup shredded mozzarella cheese Let cheese come to room temperature, then mix cheeses together. Add Worcestershire sauce and onion. Mix well. Cover bowl and let chill after mixing, then form into ball. Roll ball in chopped pecans. Serve with ritz crackers. (Note: The little jars of Kraft cheeses are what is used in this recipe.) We always have this at Christmas gatherings.

PAT HABIGER, SPEARVILLE, KS

Polish Piggies

1 8 OZ. PKG CREAM CHEESE, SOFTENED 1/2 CUP TART APPLE, CORED, PEELED AND FINELY CHOPPED 3/4 CUP CHOPPED PECANS, TOASTED AND DIVIDED 1/4 TEASPOON CINNAMON

Diana Krol, Nickerson, KS 1 lb. Polish sausage, cut into 36 half inch slices 1 beaten egg 1 pkg. puff pastry thawed sesame seeds

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Brush a sheet of puff pastry with beaten egg. Cut into circles with a 1 1/4 fluted cutter; repeat to get 36 circles. Top each sausage round with a pastry circle and sprinkle with seeds. Skewer each stack with a toothpick and bake on a cookie sheet at 400 degrees until golden (18-20 minutes). Serve warm with Apricot Mustard Dip. Apricot Mustard Dip 6 Tablespoons Dijon mustard 2 Tablespoons mayonnaise 1/4 cup apricot jam Mix all ingredients together and serve.

Firecrackers Joni Huston Hafner, Hutchinson 3 sleeves of saltine crackers 2 cups of cheezit crackers 1 cup of canola oil 1 package of Hidden Valley Fiesta Ranch dip mix 3 tablespoons red pepper flakes (this can be modified) Wisk the oil,dip mix and pepper flakes together, pour into a large bowl or container. Pour the 3 sleeves of saltine crackers and 2 cups of cheezit crackers into the oil. Mix with a large spatula covering the crackers with oil mixture. Put a secure lid onto the mixing bowl or container and turn the container upside down allowing the oil to pour down over the crackers. Continue stirring and turning container over with lid on until crackers look well covered. Let them set about 1 hour, then enjoy ! These Firecrackers will keep for days and gain flavor.

Smoky Potato-Gruyere Tartlets Laurie White, Geneseo, KS 6 baby Dutch or fingerling potatoes 1 sheet frozen puff pastry dough, thawed ¼ tsp kosher salt ¼ tsp smoky paprika 1/3 cup shredded Gruyere cheese 1 ½ tsp chopped rosemary Place potatoes in saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 5 minutes or until almost tender. Drain; rinse with cold water. Cut crosswise into thin slices. Preheat oven to 400?. Unfold dough; place on a surface dusted with flour. Roll to a 10 x 9 inch rectangle. Cut into 20 (2 ¼ x 2 inch rectangles). Score each rectangle about 1/8-inch from edge. Prick dough liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes. Arrange 2 potato slices onto each dough piece, and sprinkle with salt and paprika. Combine cheese and rosemary. Sprinkle about ¾ tsp cheese mixture over each tartlet. Bake at 400? for 15 minutes or until golden. Serves 10


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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News -Add remaining flour until dough pulls together. -put in oiled bowl and let rise for 1 hour

Mexican Bierocks Jennifer Baldwin, Overland Park, KS Dough: 2 cups warm water 2 packages (.25 ounce) dry active yeast 1/3 cup sugar 1 egg 1/4 cup margarine, softened 2 tsp. salt 7 cups flour, sifted -Dissolve the yeast in the warm water for about 10 minutes or until creamy. -Add sugar, egg, margarine, salt and half of the flour. Mix until smooth

Filling: 1 pound lean ground beef 1 cup onion (can add more if desired) 1 cup green onion (if desired) Taco Seasoning 1 pkg shredded cheese (any flavor desired) - SautĂŠ onions and green peppers. Brown beef and add taco seasoning. - Flatten prepared dough and cut into squares about 4 inches by 4 inches. -Places spoon full of meat filling in the middle of the square, topp with cheese and fold the edges in and form into a ball. -Please on greased cookie sheet and bake at 350 for 25 minutes or until golden brown.


The Hutchinson News • An Advertising Supplement

Sweet Autumn Pork Chops PAT HABIGER, SPEARVILLE KS

3/4 C. APPLE JUICE, DIVIDED 6 TABLE. MAPLE SYRUP, DIVIDED 4 BONELESS PORK CHOPS, 3/4 INCH THICK 1 AND 1/2 TEASPOONS CINNAMON, DIVIDED 1 TEASPOON GARLIC POWDER 1/2 TEASPOON PEPPER 1 TABLES. OLIVE OIL 1 SWEET POTATO, PEELED AND THINLY SLICED 1 SWEET ONION, THINLY SLICED 2 BOSC PEARS, CORED AND THINLY SLICED 1 GOLDEN DELICIOUS APPLE, CORED AND THINLY SLICED COMBINE 1/2 CUP APPLE JUJICE AND 1/4 CUP MAPLE SYRUP IN A PLASTIC ZIPPING BAG. ADD PORK CHOPS AND TURN TO COAT; FRIG AT LEAST 2 HOURS. MIX ONE TEASPOON CINNAMON, GARLIC POWDER AND PEPPER IN A CUP. REMOVED PORK CHOPS FROM BAG AND DUST WITH SPICE MIXTURE; SET ASIDE. HEAT OIL, 2 TABLES. APPLE JUICE AND REMAINING MAPLE SYRUP IN LARGE OVEN-SAFE SKILLET. ADD VEGETABLES AND FRUITS; SPRINKLE WITH REMAINING CINNAMON. SAUTE OVER MEDIUM HEAT FOR ABOUT 35 MINUTES, STIRRING OCCASIONALLY, UNTIL SWEET POTATO IS SOFT AND MIXTURE IS CARAMELIZED. HALFWAY THROUGH COOKING TIME, ADD REMAINING APPLE JUICE IF MIXTURE SEEMS DRY. REMOVE MIXTURE FROM SKILLET; ADD PORK CHOPS TO SKILLET AND TOP WITH MIXTURE. COVER AND BAKE AT 400 DEGREES FOR 35 MINUTES. SERVES 4

Nutty Wild Rice

Sunday, November 18, 2012

In a large saucepan, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Meanwhile, in a small skillet, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat. Dreain rice if necessary. Stir in onion mixture. Serves 5.

Dip each chicken breast in melted butter, then roll in dry cheese mixture. Bake 1 hour at 350 degrees. Serve with popcorn rice. This is very tender and so good.

Broccoli Chicken Casserole Becky Lyman, Hutchinson Kansas Prep time: 15 minutes/ bake 30-35 minutes

Chicken Breast Eden Isle Jennifer Barber, Hutchinson Kansas

6 chicken breasts, halved and de-boned 2 cans cream of chicken soup 1 1/2 cups sour cream 3 oz. cream cheese 1 pkg.dried beef 12 slices bacon Line bottom of casserole with dried beef (9x13 dish) Pepper chicken (do not salt). Wrap bacon around each 1/2 chicken breast. Mix cream cheese, sour cream and soup together. Cover with heavy tin foil tightly. Bake 2 hours @ 325 degrees then uncover and let brown for several minutes. Serve on a bed of rice.

German Kraut

Lee Hofmeier, Harper, KS 1 gallon sour kraut (rinsed) 1 cup instant potato flakes (dry) 1 cup brown sugar 1 cup onion (grated) 1 tsp. salt 4 cloves garlic (minced) 1 cup bacon (cooked and diced) Mix together and cook very slowly for 1 to 2 hours. Stir occasionally. Good with braut or hot dogs.

Parmesan Breast Zesty Red Pepper Chicken

1 1/2 cup water 1pkg. (6 oz.) chicken stuffing 2 cups cubed cooked chicken (can chicken may be used) 1 cup frozen broccoli florets, thawed 1 can (10 3/4 oz. condensed broccoli cheese soup undiluted) 1 cup (4 oz.) shredded cheddar cheese In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from heat, cover and let it stand for 5 minutes. Meanwhile, layer chicken and broccoli florets in a greased 11x7 inch baking dish. Top the chicken and broccoli with the broccoli cheese soup. Fluff the stuffing with a fork and spoon the stuffing over the soup. Sprinkle with cheddar cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 6 servings. May be doubled.

Simple Keilbasa & Potato Soup Joseph Williams, South Hutchinson, Kansas

6 large potatoes 1 bag sharp cheddar cheese 1 package of Keilbasy (kielbasa plural) 1 container of minced onion 1 gallon milk 1 cup butter

Lois Hofmeier, Harper Kansas

Pauline Moore, Mt. Hope Kansas 2 1/2 cups water 1/2 cup uncooked wild rice 1 Tbsp.reduced-sodium soy sauce 6 green onions, sliced 1 Tbsp. butter 2/3 cup sliced almonds, toasted 1/4 cup sunflower kernels 3 Tbsp. sesame seds, toasted 1/4 tsp. salt

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4 chicken breast (boneless) 1/2 cup Parmesan plus zesty red pepper ( if you can't find this, use plain parmesan cheese and powdered Italian dressing mix) 1/2 cup bread crumbs 1 stick butter Salt and pepper to taste Spray a 9x12 baking pan with cooking spray. Mix parmesan, salt, pepper and bread crumbs together

Get about 6 large potatoes and peel themt he best you can, then rinse. Cut the potatoes into small chunks and put them in a large saucepan with the milk covering all the chunks. After that cut the Kielbasy, add some minced onion and put it into a skillet and brown it till cooked through then add it to the pan of potatoes. Then add a cup of butter or margarine and a full bag of sharp cheddar cheese. Cook until all the cheese is melted. Stir to prevent burning. Serve.


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Sunday, November 18, 2012

Beefy Hash Brown Pizza Ruby Bontrager, Haven, KS 5 cups frozen shredded hash brown potaotes, thawed 1 can (10 3/4 oz) cheddar cheese soup, undiluted 1 egg lightly beaten 1/2 tsp. salt 1/4 tsp. pepper 2 pounds ground beef 1 medium onion, chopped 1 can (4 oz) mushroom stems and pieces, drained 1 can (15 oz) pizza sauce 4 cups (16 oz) shredded pizza cheese, divided In a bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15x10x1 baking pan. Bake at 400 degrees for 20-25 minutes or until lightly browned. Meanwhile, in a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink; drain. Stir in pizza sauce; keep warm. Sprinkle 2 cups pizza cheese over hot crust. Spread meat misture over the top; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings

An Advertising Supplement • The Hutchinson News

Chicken Souffle Sandwich

CRANBERRY HAM LOAF

Wanda Simon, Hutchinson, KS

Janie Colle,Hutchinson, KS

9 slices white bread, crusts removed 4 cups cooked chicken, diced 8 oz. sliced mushrooms 1/4 cup butter 1 8oz can water chestnuts, drained and sliced 1/2 cup mayonnaise 8 oz. sharp chedder, sliced 4 eggs well beaten 2 cups milk 1/2 to 1 tsp. salt 1 2oz jar pimento, drained and chopped 1 can cream of celery soup 1 can ceam of mushroom soup 2 cups buttered bread crumbs

1 egg, lightly beaten 1 cup whole milk 1 large onion, chopped 1 medium green pepper,chopped 1 cup soft bread crumbs 1-1/2 pounds ground fully cooked ham 1 pound bulk pork sausage 1 can (14 ounces) whole-berry cranberry sauce 1/4 cup water 1 T. light corn syrup

Line a 9x13x2 1/4 metal pan with bread slices. (Large pyrex not big enough). Top with chicken. Saute mushrooms in butter for 5 minutes. Spoon mushrooms and chestnuts over chicken. Dot with mayonnaise and top with cheese. Beat eggs, milk, and salt; pour over chicken. Mix soups and pimento and spoon all over. Cover with foil and store in refrigerator overnight. Bake for 1 hour and 45 minutes on center rack in 350 degree oven. Sprinkle bread crumbs on top for last 15 minutes of baking. Serves: 12 Note: Can use crust from bread in buttered bread crumb

In a large bowl, combine the egg, milk, chopped onions, chopped green pepper and bread crumbs. Crumble ham and sausage over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan (pan will be full). Place on a baking sheet. Bake, uncovered, at 350* for 7080 minutes or until a meat thermometer reads 160*. In a small saucepan, combine the cranberry sauce, water and corn syrup. Bring to boil. Reduce heat: simmer, uncovered for 5 minutes or until thickened. Remove ham loaf to a serving platter; serve with cranberry sauce either by covering the top of ham loaf with the sauce or serve in a small bowl and let guests put own sauce over ham loaf. Excellent for Thanksgiving or Christmas dinners and other meals all year around. YUM! Makes 8 servings!


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

Gifts for your holiday host or hostess E

ntertaining is part of the holiday season when hosts and hostesses open their homes to many friends and family to celebrate a time of giving and togetherness. Gifts for the host and/or hostess can show appreciation to the men and women who go above and beyond. A hostess gift can be as simple or as extravagant as your budget allows. Many people tend to gravitate toward food-related gifts because of their simplicity and the idea that they can be served at the gathering of friends and family. But conventional etiquette suggests that hosts and hostesses are not obligated to serve the beverages or foods guests bring and should not feel ashamed to reserve them for their own private use. So guests may want to think outside the box when gifting holiday hosts this season. Here are some ideas to consider. • Flavored dipping oils: Herb-infused oils lend a different taste to prepared foods and also can be used as a bread garnish in lieu of butter. Pair a flavored oil with a loaf of gourmet bread and include a decorative, shallow bowl that can be used for the oil. • Wine caddy: The number of restaurants that enable you to bring your own beverages has multiplied. This means that diners can benefit from practical ways to transport their favorite vintage from home to the table. Wine caddies and holders come in many different designs, from some that resemble a woman's clutch to suitcase-inspired designs. • After-dinner treat: Put together a basket of foods that can be served after dinner. A citrusy palate cleanser, like lemon-infused butter cookies, fresh fruit and a sparkling beverage may fit the bill perfectly. Specialty stores often sell gift "towers" this time of year that package together delicious treats.

• Scented sugars: Oil isn't the only condiment that can be infused with aroma and additional flavor. Purchase canning jars and fill them with your favorite brand of granulated sugar. Add flavorings, such as cinnamon sticks, vanilla beans, mint leaves, or hazelnuts, to give foods a subtle essence of flavor. Tie a bow around the jar and present it as a thoughtful gift. • Garden gift basket: Although the cold weather is here, a garden gift basket can still make a welcome gift. Include flower seeds, fertilizer sticks, a garden trowel, a pair of gardening gloves and any other essentials you can think of. • Spa gift certificate: Entertaining is hard work and a hostess may enjoy some time to recuperate once the holidays have come and gone. A gift certificate for a facial or massage will provide at least an hour of pampering. • Homemade treats: Much in the way a hand-written thankyou note can convey how much you appreciate a gift, a handmade gift can tell a host that you were thankful to be invited to an event. If you prepare a signature dish, whip it up and bring it along. It's also easy to create some simple garnishes and package them in a decorative tin or jar. Think homemade salsa or a homemade chocolate ganache sauce. • Breakfast in bed: Enable the host and hostess to sleep in the next day by having breakfast all ready to go. Put together a basket or tray with individual bottles of juice, packets of tea or instant coffee and some gourmet muffins or scones. Add a jar of jam and some small spreading knives so breakfast can be served with minimal hassle. There are many gifts that can treat a host or hostess to something special as a token of appreciation for opening up his or her home during the holiday season.

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Holiday Brisket

Debbie Mead, Pretty Prairie, KS 1 envelope dry onion soup mix 1/3 cup mild flavored honey 3/4 tsp. cinnamon 1/2 tsp. black pepp 1 cup dried apricots 3-3 1/2 lbs. lean beef brisket 1 1/2 cup orange juice 3/4 tsp. ginger 1 Tbsp. grated orange peel 1 cup golden raisins Sprinkle half of the soup mix in bottom of a 9x13 pan. Lay brisket in pan and sprinkle remaining soup mix evenly over meat. Cover pan tightly wit aluminum foil. Bake at 350 degrees for 2 1/2 hours. In medium bowl, combine honey with remaining ingredients. Uncover pan and spoon off fat. Spread fruit mixture over meat. Cover and return to oven and cook for an additional 1-1 1/2 hours. Slice brisket across grain. Steamed brown rice or buttered noodles makes a good accompaniment. Makes 8-10 servings.

Cheesy Potato Ham Soup Nathan Dutton, Hutchinson, Kansas 5 to 6 potatoes, peeled and cut up 1 small onion, finely chopped 2 stalks celery, finely chopped 2 cups Velveeta cheese Ham, cubed Milk In saucepan add potatoes, onion, celery and about 2 cups of salted water. Boil until ingredients are tender. Do not drain. Add 2 to 3 cups of milk, heat until boiling point, then add ham and cheese. Heat until cheese melts. Don't boil. If too thick, add milk.

Sauerkraut Soup Beth Randall, Lindsborg, KS 1lb. Polish Sausage (may use 1 lb.ground beef) 1 onion, chopped 1 garlic clove, chopped 2 C. chicken stock / broth 2 C. beef broth 1 14 oz. diced fire roasted tomatoes and juice 1 14 oz. can sauerkraut 1 C. water 1 Tbsp. brown sugar 3-4 bay leaves 3 Tbsp parsley, chopped (or 1-2 Tbsp. dried) 1 tsp. sage Brown meat, onion and garlic. Drain. Combine all ingredients, bring to a boil, then turn down to simmer for about 10 minutes. Remove bay leaves. You may add more water after tasting.


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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

Wiener Roast

Geri Shafer, Hutchinson, KS.

Thai Curry Stew with Turkey and Zucchini Laurie White Geneseo, KS

1 to 2 dried Thai or other hot red dried chiles, stems discarded ¼ cup boiling water ½ tsp coriander seeds ½ tsp cumin seeds 1 tsp grated lime rind 15 cilantro sprigs, coarsely chopped 2 garlic cloves, crushed 1 – ½ inch piece peeled fresh ginger, coarsely chopped 1 cup light coconut milk 2 Tbsp olive oil 2 cups grated peeled carrot 1 ½ cups chopped yellow onion ½ tsp kosher salt ¼ tsp freshly ground black pepper 4 cups chicken broth 3 ½ cups chopped zucchini, divided 3 cups chopped cooked skinless turkey (light and/or dark meat) 3 cups hot cooked brown basmati rice ¼ cup dry roasted peanuts, optional 2 Tbsp fresh cilantro leaves, chopped 6 lime wedges Combine chiles and ¼ cup boiling water in a bowl; let stand for 15 minutes or until chiles are soft. Remove chiles; discard water. Combine coriander and cumin in a small skillet over medium heat. Cook three minutes or until toasted, shaking pan frequently. Place spice mixture in a spice or coffee grinder, and process until finely ground. Combine the ground spices, chiles, rind, cilantro sprigs, garlic, and ginger in a food processor; process until finely chopped. Add coconut milk, and process until smooth. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add carrot and onion; cook five minutes or until onion is tender, stirring occasionally. Add the coconut milk mixture, salt and pepper. Increase heat to high, and cook for four minutes or until mixture reduces and begins to brown, stirring frequently. Reduce heat to medium-high; add broth, scraping pan to loosen browned bits. Bring to a boil; stir in 2 cups zucchini. Simmer for 45 minutes or until zucchini is very tender. Remove pan from heat. Mash zucchini mixture with a potato masher, or blend with an immersion blender. Return pan to medium-high heat. Stir in the remaining 1 ½ cups zucchini and turkey; cook 2 minutes or until thoroughly heated. Spoon ½ cup rice into each of 6 shallow bowls; top each serving with 1 cups stew and two tsp nuts, and 1 tsp cilantro. Serve with lime wedge.

1 1/2 cup uncooked macaroni 1 lb wieners 1 3/4 cup grated cheese 1/2 cup milk 1/2 tsp salt 1/2 tsp dry mustard dash pepper Chili sauce Cook macaroni until tender and drain. Grease a round dish and line the sides with wieners. Stir together cheese, milk, salt, mustard and pepper. Add to macaroni. Fill center of baking dish with mixture. Bake until brown in 350 degree oven. Turn out and serve with chili sauce.

Spring Pea Orzo Recipe Virginia Karlin, Great Bend, Kansas

1 cup uncooked orzo 1T. butter 1/2 c. chopped green onions 1/4 chopped green peppers 6 oz. chopped ham 1- 9 oz frozen spring peas 1/2 teaspoon lemon pepper 1/2 teaspoon salt 1/2 c. half and half may use more depending on how much orzo soaks up 2 Tablespoon Parmesan cheese 2 Tablespoon chopped parsley Cook orzo in salted water until tender 6-8 minutes. Drain , using same pan melt butter- add onion, pepper and hamAdd snap peas , cook 2 minutes or until all is warmed throughly. Reduce heat and add lemon pepper and half and half- add orzo, cheese and parsley Makes 3 three serving

In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into three portions. Shape into loaves; place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350* for 35-40 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 3 loaves (12 slices each)

Cucumber Salad

Carol Jean Welsch, Haviland, KS 3 cucumbers 3 stalks celery 1/2 red onion 1 green pepper 1 red pepper 1 cup sugar 1 cup vinegar salt celery seed and mustard seed Slice the cucumbers and celery into thin pieces. Chop the onion, green pepper and red pepper int medium size pieces. Bring the sugar, vinegar, salt, celery seed and mustard seed to a boil until sugar is dissolved. Let stand 1 hour. Pour over veggies. Chill.

Green Beans with Roasted Grape Tomatoes Pauline Moore, Mt. Hope, KS

HONEY SUNFLOWER SEED WHEAT BREAD Janie Colle, Hutchinson, KS 2 pkg (1/4 oz. each) active dry yeast 3-1/4 cups warm water (110 * to 115*) 1/4 cup bread flour 1/3 cup canola oil 1/3 cup honey 3 t. salt 6-1/2 to 7-1/2 cups whole wheat flour 1/2 cup sunflower kernels 3 T. butter, melted

2 tsp. Olive oil 1/4 tsp. grated lemon peel 2 pints grape tomatoes 1/4 tsp. celery salt dash white pepper 1 1/2 lbs. fresh green beans, trimmed 2 Tbsp. grated Romano or Parmesan cheese In a small bowl, combine oil and lemon peel. Place tomatoes in a greased 15x10 x1 inch baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper, toss to coat. Bake at 350 degrees for 35-40 minutes or until very tender, stirring once. Meanwhile place beans in a steamer basket, place in a saucepan over 1 inch of water. Brint to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate. Place tomatoes over beans, sprinkle with cheese. Serve warm or at room temperature. Yield: 10 servings


The Hutchinson News • An Advertising Supplement

Grandma's Crunchies (granola) Diana Krol, Nickerson, KS 8 cups old fashioned oats 1 cup corn meal 1 cup whole wheat flour 1 cup sugar 1/2 cup wheat bran 1 teaspoon salt 1/2 cup honey 1/4 cup water 3/4 cup melted butter 1 Tablespoon vanilla 1 cup coconut 1/2 cup sunflower seeds 1/2 cup rasins 1/2 cup chopped dried approcots 1/2 cup dried cranberries Stir first 6 ingredients together. Mix butter, water and vanilla together and stir into the dry ingredents. Fold in the coconut and seeds. Spread mixture on a large jellyroll pan and bake at 325 degrees for an hour, stirring every 15 minutes. When cool, layer Crunchies with dried fruit and store in an air tight container. Serve with milk or yogurt.

Sunday, November 18, 2012

Roasted Cauliflower Pasta

Baked Sweet Potato Chips

Laurie White, Geneseo, KS

Anita Kroeker, Hutchinson, KS

2 Tbsp butter 2 Tbsp Olive Oil 2 medium shallots, peeled and cut into wedges 1 (1 ½ lb) head cauliflower, trimmed and cut into florets 1/3 cup sliced Spanish olives ½ tsp salt ½ tsp crushed red pepper 5 garlic cloves, crushed 12 oz. uncooked penne (tube-shaped pasta) 3 Tbsp coarsely chopped fresh parsley 1 oz. fresh pecorino Romano cheese, shaved

2 medium sweet potatoes, peeled 1 Tbsp. vegetable oil 1/2 tsp. coarse sea salt Pepper to taste

Place a small heavy roasting pan in oven. Preheat oven to 450?. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450? for 10 minutes. Add olives and next three ingredients to pan; toss to combine. Bake an additional seven minutes or until cauliflower is tender and browned. Cook pasta in boiling water seven minutes or until almost tender. Drain pasta through sieve over a bowl, reserving ½ cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook two minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese. 4 servings – serving size 2 cups Calories 531 per serving

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Heat oven to 400 degrees. Cut sweet potatoes into very thin slices. In a large bowl, toss the potatoeos with oil, salt, and pepper. Place potatoes in single layer on 2 ungreased cookie sheets. The slices can touch, but cannot overlap. Bake 10-15 minutes, until the edges are crisp, but potatoes are still soft in the center. Cool 5 minutes, remove from the cookie sheets to parchment paper. As they cool completely, they will become crisp.

Green Giant Health Drink Debbie Mead, Pretty Prairie, KS 1 ripe avacado, seeded, peeled and cubed 1 small banana, peeled and cut into chunks 1 cup milk 1 Tbsp. honey 1 1/2 tsp. cinnamon 2 ice cubes Place all ingredients in blender. Whirl until smooth. Add additional milk to thin if desired. 2 servings.


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Sunday, November 18, 2012

Cheesecake Phyllo Cups

An Advertising Supplement • The Hutchinson News

ORANGE SCONES Janie Colle, Hutchinson

Wanda Simon. Hutchinson, KS 4 oz. reduces-fat cream cheese 1/2 cup reduced fat sour cream Sugar substiture equivalent to 2 tablespoons sugar 1 tsp. vanilla extract 2 pkgs.(2.1 oz each),frozen miniature phyllo shells, thawed 1 can (11 oz) mandarin orange slices, drained 1 kiwifruit, peeled, sliced and cut into squares In a bowl, whisk together the cream cheese and sour cream, sugar substitute and vanilla until smooth. Pipe or spoon into pyllo shells. Top each with and orange segment and kiwi piece. Refrigerate unti serving. Make 2 1/2 dozen.

Scones: 2 cups all-purpose flour 4 T. sugar 2-1/2 t. baking powder 2 t. grated orange peel 1/3 cup cold butter 1/2 cup mandarin orange segments (from 11 oz-can), chopped, drained 1/4 cup milk 1 egg, slightly beaten Orange Butter: 1/2 cup butter, softened 2 T. orange marmalade

Heat oven to 400 degrees. Lightly spray cookie sheet with cooking spray. In large bowl. Mix flour, 3 tablespoons of the sugar, the baking powder and orange peel. Cut in 1/3 cup butter; using pastry blender until mixture looks like coarse crumbs. Add orange segments, milk and egg; stir with fork just until mixture leaves side of bowl and soft dough forms. Place dough on floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 7-in round. Sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges, separate slightly. Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, beat 1/2 cup butter until light and fluffy; stir in marmalade. Serve with warm scones. Makes 8 servings.

Ronald Reagan's Date Nut Bread Jennifer Barber, Hutchinson Ks. 1 cup brown sugar 1 cup sour milk 1 egg beaten 1/2 cup butter melted 11/2 cup flour 3/4 tsp. baking soda 3/4 tsp. cinnamon 1/2 tsp. cloves, nutmeg or ginger 2 cups dates, chopped 1/2 cup walnuts, chopped Cream butter and sugar. Sift dry ingredients and sour milk into butter sugar. Add dates and nuts last. Mix all together. Bake in loaf pan on 350 degrees for 1 hour. Test with toothpick to see if done.

Pineapple Cookies Lee Hofmeier, Harper, KS. 1 cup white sugar 1 cup brown sugar 1 cup shortening 2 eggs (well beaten) 1/2 tsp. soda 1 cup crushed pineapple 2 tsp. baking powder 3 cups flour 1/2 cup chopped nuts Cream sugars and shortening. Beat in eggs and then add other dry ingredients, alternately with pineapple. Mix well. Stir in nuts and mix again. Drop by teaspoonsfull on greased baking cookie sheet. Bake at moderate oven 350 to 375 degrees for 12 to 15 minutes or until brown. Makes 3 dozen. May substitute coconut in place of nuts or add both.


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Sunday, November 18, 2012

Pan Bread

Pauline Moore, Mt. Hope, KS

Apple Fritters Lois Hofmeier, Harper, KS 1 large orange (rind and all) 1 cup milk 1/4 cup butter (melted) 1 egg (beaten) 1 cup apples (finely chopped) 1 tsp. vanilla 3 1/4 cups flour 1/2 cup sugar 2 tsps. Baking powder 1/2 tsp. salt Oil for deep frying Place orange in a blender and chop finely. Set aside In large mxing bowl combine milk, melted butter and egg, mix slightly. Add apples, orange and vanilla. Mix into this the flour, baking powder, sugar and salt. Mix all together with a spoon until well blended. Do not over mix. Preheat oil to 350 degrees. Drop batter from teaspoon in hot grease. Turn once for even browning. Cool slightly and roll in powdered sugar. Enjoy!

2 cups flour 2-3 spring onions, finely chopped 2 ripe tomatoes, skinned and crushed 1 cup water salt, pepper, oil for frying Mist the flour with the water and add the crushed tomatoe, onion, and the salt and pepper. Combine the mixture well with a wooden spoon to form a smoothe cream. Put oil into frying pan and heat it well. Fry the pan bread by spooning it with a large tablespoon into the hot oil. When one side has browned, turn it to brown evenly on the other side. Serves 1 portion Cooking time 8 minutes.

Easy Carrot Bread

Evelyn Schneider, Tribune, KS 2/3 cup oil 1 cup sugar 2 eggs 1 1/2 cups flour 1 tsp. soda 1/2 tsp. cinnamon 1 cup grated carrots Combine all ingredients in large mixing bowl; mix 2 minutes on medium speed. Spoon into a greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Bake at 350 degrees for 55 minutes or until done.

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

Cook ahead of the holidays to save time • Defrost foods in the refrigerator the night before the holiday meal will be served. Heating foods that aren't still frozen considerably cuts down on cook times.

H

oliday hosts and hostesses may want to put a storage freezer on their wish list this year. Having the ability to prepare meals in advance and store them easily for later use could prove invaluable -- especially for those who are opening their homes for the holidays. Food and celebrations are unequivocally intertwined. While presents and decorations may be important parts of holiday festivities, food is just as important for hosts who want to throw a successful holiday party. Those who are welcoming guests to their homes for the holidays may fret over what to serve and how long preparation will take, especially when they're busy with other tasks. However, stretching out food shopping, preparation and cooking over a few weeks can make the process much more manageable. A freezer can be a party host's best friend come the holiday season. Many foods can be prepared in advance and then frozen until the celebration. Also, having small portions of pre-made foods can be helpful when visitors pop in unexpectedly and may be hungry for a meal. Just take something out of the freezer and heat it.

• If food cannot be defrosted before cooking, keep in mind that you may have to cook foods longer than normal.

Certain tips can ensure foods made in advance are stored properly and heat up quickly. • Casseroles, baked pasta dishes and vegetables can be prepared in advance and frozen. Be sure to consult with any recipes to see if items can indeed be frozen if you are unsure how they will fare in the freezer. • Instead of preparing food and storing it in one large container, separate it into two smaller containers so dishes defrost quickly and dinner time isn't delayed. • Use packaging specifically designed for use in the freezer. These products will offer extra insulation against freezer burn, which dehydrates food. Keeping air out of the packaging will help to alleviate cases of freezer burn and potential waste of good food. • Mark packages with the date the foods were packaged as well as what is inside. This makes it easy to keep inventory of what is in the freezer.

• Many desserts also can be frozen. Freeze pies before they are cooked. Cakes can be frozen if you freeze the layers separately. Then assemble and frost the cakes before serving. Cream pies cannot be frozen, but you can use pudding in place of cream in many recipes and be able to freeze them. Brownies and other "bar" recipes will freeze and carry well. • If you don't want to have everything prepped in advance and enjoy the taste of a freshly cooked meal, consider preparing side dishes in advance and then leave the roast or turkey to cook. Any steps you can take ahead of time will dramatically cut out the time you have to spend in the kitchen while guests are around. • Don't feel shy about cutting corners when possible. If you're cooking the entire meal, invest in pre-made frozen appetizers to save time.


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Sunday, November 18, 2012

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

Southwestern Bread Debbie Mead, Pretty Prairie, KS

Thanksgiving Cornbread Anita Kroeker, Hutchinson, KS 1 cup yellow corn meal 1cup flour 1/4 cup sugar 1 Tbsp.baking powder 1/2 tsp. salt 1 (15 1/4 oz.) can whole kerner yellow and white corn, drained 1 (14 3/4 oz.) cream style white corn, drained 1/2 cup butter or margarine, melted 1/4 cup milk 2 eggs, beaten Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl and mix well.Combine corns, butter, milk, and eggs. Pour into flour mixture; stir just enough to blend. Pour in greased 8 inch square baking pan or 12 large greased muffin cups. Bake at 400 degrees for 25-30 minutes for 8 inch pan or 15-20 minutes for muffins.

3 cups flour 3/4 cup yellow corn meal 1 (1 1/4 oz) pkg. taco seasoning mix 3 Tbsp. salsa 1 (4oz) can green chilies, diced and undrained 3 Tbsp. fresh cilantro, finely chopped 3/4 cup cheddar/pepper jack cheese, shredded 2 Tbsp. olive oil 1 pkg. fast rise yeast 3/4 cup water (80-85 degrees) 1 egg white, beaten 2 Tbsp. chedder/pepper jack cheese, divided Mix all ingredients except the egg white and 2 Tbsp. cheese together. (I use a mixer with a dough hook). Knead and then divide into 4 equal portions. Roll into ropes about 15 long. Twist 2 ropes together, pinch ends and turn under. Shape into a cresecent shape and place on a sprayed 12x18x1 baking sheet. Repeat with remaining 2 ropes. Cover; let rise until double in size. Brush breads with beaten egg white and sprinkle with cheese on top of each bread. Bake in 375 degree oven for about 25 minutes or until golden brown.


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Sunday, November 18, 2012

CINNAMON-APPLE BREAD PUDDING PAT HABIGER, SPEARVILLE KS

Cranberry Orange Bread Ruby Bontrager, Haven, KS 1/4 cup butter, softened 1 cup sugar 1 egg 1 tsp. grated orange peel 2 cups all purpose flour 1 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 3/4 cup orange juice 1 cup chopped fresh cranberries 1 cup golden raisins In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients, add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool. Cut into 16 slices.

1 LOAF CINNAMON SWIRL BREAD, CUBED 2 CUPS MILK 4 EGGS, BEATEN 1 CUP APPLESAUCE 1 CUP SUGAR 2 TABLES. VANILLA EXTRACT 1/2 TEASPOON CINNAMON 1/4 TEASPOON NUTMEG 1/4 CUP BUTTER, MELTED AND COOLED SLIGHTLY CARAMEL SAUCE; 18 OZ. CONTAINER CARAMEL APPLE DIP 1/4 CUP HALF AND HALF CREAM PLACE CARAMEL DIP WITH HALF-AND-HALF IN SMALL SAUCEPAN. COOK AND STIR OVER LOW HEAT UNTIL WARM AND SMOOTH. PLACE BREAD CUBES IN A LARGE BOWL AND POUR IN MILK; LET STAND A FEW MINUTES UNTIL MOISTENED. IN A SEPARATE BOWL, COMBINE EGGS, APPLESAUCE, SUGAR, VANILLA AND SPICES. DRIZZLE MELTED BUTTER OVER BREAD MIXTURE; TOSS LIGHTLY ADD EGG MIXTURE TO BREAD MIXTURE AND SITR WELL. LET STAND FOR 10 MINUTES. PLACE MIXTURE IN A BUTTERED 13X9 INCH PAN. BAKE AT 350 DEGREES FOR ABOUT 45 MINUTES, UNTIL GOLDEN BROWN. LET COOL SLIGHTLY WHILE MAKING CARAMEL SAUCE. SERVE WARM, TOPPED WITH SAUCE. MAKES 10-12 SERVINGS.

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

Banana Pineapple Bread Wanda Simon, Hutchinson, KS 1/2 cup butter or margarine 1 1/2 cups sugar 2 eggs, beaten 3 mashed bananas 1 cup crushed pineapple 1/2 cup nuts 2 cups flour 3/4 tsp. baking soda 1/4 tsp. baking powder 1 tsp. salt 1/2 dozen maraschino cherries Cream butter and sugar until well blended. Add eggs, bananas, pineapple and nuts. Mix dry ingredients together and mix into fruit mixture. Pour batter into two greased loaf pans. Put cherries on top before baking at 350 degress fro 35 minutes.


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Sunday, November 18, 2012

Coconut Banana Bread with Lime Glaze Laurie White, Geneseo, KS

Easy Beer Bread

Sydney Lauppe, Hutchinson, KS 3 cups flours 2 Tbsp. baking powder 1 tsp. salt 2 Tbsp. honey 1 bottle beer (whatever kind you prefer) 4 Tbsp. melted butter Preheat oven to 350 degrees. Whisk flour, sugar, baking powder and salt together. Stir in beer and honey using a wooden spoon. Spray a loaf pan with cooking spray and pur half of the melted butter in the pan. Pour the bread mixture into the loaf pan. Pour remaining butter on top and bake for 50-60 minutes until golden brown. Let cool for 10 minutes and turn out onto a cooling rack to cool the rest of the way.

Cornmeal Rolls

Diana Krol, Nickerson, KS 1/3 cup cornmeal 1/2 cup sugar 1 teaspoon salt 1/2 cup melted shortening 2 cups milk 2 eggs 1 pkg. yeast 1/4 cup warm water 4 cups flour butter Mix cornmeal, sugar, salt, shortening and milk together and heat (stirring often) until mixture is thick. Remove from heat and cool to warm temp. Dissolve yeast in warm water. Mix cooled cornmeal mixture, dissolved yeast and eggs togehter. Cover mixture and let rise in warm atmosphere for 2 hours or until double in size. Punch batter down and mix in 2 cups flour; beat well. Stir in remaining flour and kneed lightly for 4 minutes. Place dought in oiled bowl, oil top of dough, cover and lest rise 1 hour. Punch dough down and shape into desired rolls. Place rolls in oiled pan, cover and lest rise another hour. Bake at 350 degrees for 15 minutes. Remove rolls from oven and brush with butter. Makes 3 dozen rolls

Beer Bread-Solid Crusty Bread Rae Zahradnik, Lyons, KS 3 c. self-rising flour 1.4 c. sugar 1 can beer Mix all well Put in generously buttered loaf pan Bake at 350 degrees for 1 hour Generously butter top of bread Return to oven 10 minutes Best served toasted with your favorite jelly or jam

2 cups all –purpose flour ¾ tsp baking soda ½ tsp salt 1 cup granulated sugar ¼ cup butter, softened 2 large eggs 1 ½ cups mashed ripe banana (about 3 bananas) ¼ cup plain yogurt 3 Tbsp dark rum 1 tsp vanilla extract ½ cup plus 1 Tbsp flaked sweetened coconut, divided Cooking spray ½ cup powdered sugar 2 Tbsp fresh lime juice Preheat oven to 350?. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in ½ cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 Tbsp coconut. Bake at 350? for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Cranberry-Orange Buttermilk Bundt Cake Laurie White, Geneseo, KS Baking spray with flour 3 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt 1 ¾ cups granulated sugar 13 tablespoons butter, softened, divided 3 large eggs 1 tsp vanilla extract 1 cup sweetened, dried cranberries ¾ cup fresh orange juice, divided 2 tsp grated orange rind ¾ cup low-fat buttermilk 2 cups powdered sugar Preheat oven to 350?. Coat Bundt Pan with baking spray. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and ½

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tsp salt in a bowl, stirring well with a whisk. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine cranberries and ½ cup fresh orange juice in a microwave safe dish. Microwave on High for 1 minute; let stand 10 minutes. Fold cranberry mixture into butter mixture. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan and then remove from pan. Combine powdered sugar, ¼ cup fresh orange juice and orange rind, stirring until smooth. Pour glaze over cooled cake.

Brownies

Lacey Britain, South Hutchinson, KS 1/2 cup vegetable oil 1 cup white sugar 1 tsp. vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 tsp. baking powder 1/4 tsp. salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees F(175 degrees. Grease a 9x9 inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into prepared pan. Bake for 20 to 25 minutes, or until brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Chocolate Chip Cookies Blaine Shea, Hutchinson, Ks

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 tsp. vanila extract 3 cups all-purpose flour 1 tsp. baking soda 2 tsp. hot water 1/2 tsp. salt 2 cups semisweet chocolate chips 1 cup chopped walnuts Preheat overn to 350 degrees. Cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

Fresh Peach Crisp

Butter Pecan Cookies

8 or 9 fresh, ripe peaches, peeled 1 cup sifted flour 1 cup sugar 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 cup soft butter or margarine Whipped cream

1/2 cup plus 2 Tbsp. butter, softened and divided 1 1/2 cup coarsly choppen pecans 1/2 cup granulated sugar divided 6 Tbsp. firmly packed brown sugar 1 egg 1 1/2 cup all-purpose flour 1/2 tsp. vanilla extract 1/2 tsp.baking soda 1/2 tsp. salt

Bryce Brown, Nickerson, KS

Zucchini Cobbler

Anthony Heim, Hutchinson KS 8 cups peeled, chopped zucchini 2/3 cups lemon juice 1 cup white sugar 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Topping: 4 cups all-purpose flour 2 cups white sugar 1 1/2 cups butter, chilled 1 tsp. ground cinnamon In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Cook for one more minute. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 tsp. cinnamon. Bake 35 to 40 minutes, or until top is golden brown. Serve warm or cold.

Banana Cream Pie

Jade Pankratz, Hutchinson, KS 9 inch pie shell, baked 3 cups whole milk 3/4 cup white sugar 1/3 cup all-purpose flour 1/4 tsp. slat 3 eggs yolks, lightly beaten 2 Tbsp. butter 1 tsp. vanilla 3 bananas Have baked 9 inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir yolks into hot mixture. Cook for one minute longer, stirring occasionally. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Wash peaches and peel. Slice peaches and place in lightly buttered 8x8 inch baking dish. Sift flour together with sugar, salt and cinnamon into medium size bowl. Cut in soft butter with pastry blender or a fork, until mixture resembles coarse corn meal. Sprinkle mixture evenly over peaches. Place on 1 inch rack and bake on power level high fro 20-22 minutes. Serve with whipped cream.

Dr. Pepper Cupcakes

Brianna Yarborough. South Hutchinson, KS 1 box chocolate cake mix 1 small box of vanilla pudding mix 1 cup vegetable oil 4 large eggs 12 oz. can of Dr. Pepper Preheat oven to 350 degrees. Pour batter into lined cupcake pans. Bake for about 20-25 minutes. Let cool in pan for 10 minutes, then place on cooling rack until ready to frost. You can use any kind of store bought frosting you like.

Hershey's Creamy Brownie Frosting Ashley Schweizer, Sterling, KS

3 Tbsp. butter 3 Tbsp. Hershey's cocoa 1 Tbsp. light corn syrup or honey 1/2 tsp. vanilla 1 cup confectioner's sugar 1-2 Tbsp. milk Cream butter, cocoa, corn syrup and vanilla in small mixer bowl. Add confectioners' sugar and milk; beat to spreading consistency. Makes about 1 cup of frosting.

Chocolate Oatmeal Bars Cami Roth, Sterling, KS

1/3 cup butter, softened 1 cup packed brown sugar 1/3 cup corn syrup' 1 tsp vanilla extract 4 cups quick cooking oats 1 package (11 1/2 oz.) milk chocolate chips 2/3 cup chunky peanut butter 4 Heath candy bars (1.4 oz. each), crushed In a large bowl, cream the butter and brown sugar. Beat in corn syrup and vanilla. Stir in oats; press into a greased 13x9 baking pan. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool on a wire rack. In a saucepan over low heat, melt the chocolate chips and peanut butter; stir until well blended. Spread over cooled bars. Sprinkle with crushed candy bars. Refrigerate until set; cut into bars.

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Dalton Moser, Nickerson, KS

Preheat oven to 375 degrees. In a large skillet, melt 2 tablespoons butter over medium heat. Stir in pecans and cook 10 to 15 minutes or until nuts are dark brown. Remove from heat and stir in 2 tablespoons granulated sugar, cool to room temperature. Cream remaining 1/2 cup butter, remaining 6 tablespoons granulated sugar, and brown sugar in a large bowl until fluffy. Beat in egg and vanilla. Sift next 3 ingredients into a small bowl. Add the salt to the sifted ingredients. Then add to the creamed mixture stirring until a soft dough forms. Fold in pecans. Drop by tablespoons onto a greased baking sheet. Bake 8 to 10 minutes or until edges are brown. Cool on a wire rack. This recipe gives you about 2 dozen cookies.

Lemon Bars

Joey Stockinger, Nickerson, KS 1 cup butter, softened 1/2 cups white sugar 2 cups all-purpose flour 4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced Preheat over to 350 degrees (175 degrees C) In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch square and arrange in a checker board.

Blueberry Jello

Carol Jean Welsch, Haviland, KS 1 pkg. black raspberry jello (3 oz.) 1 pkg. lemon jello (3 oz.) 1 cup hot water 3 Tbsp. lemon juice 1 can blueberry filling (21oz.) 1 can crushed pineapple (21 oz.) 1/2 tub Cool Whip Dissolve jellos in hot water. Add cold water and lemon juice. Add the pie filling and crushed pineapple. Stir. Cool whip can be put on top or fold into the salad.


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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

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Sunday, November 18, 2012

Sugar Cookies

Mark Hoyle, Hutchinson, KS 1/2 cup butter or margarine, softened 1 cup granulated sugar 1 egg 1 1/2 tsp. vanilla extract 1/2 tsp. almond extract 2 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt Cream butter and sugar until light and fluffy. Beat in egg and extracts. Sift together dry ingredients. Gradually add dry ingredients to creamed mixture, blending well. Wrap dough in plastice wrap and chill at least 1 hour. Preheat oven to 400 degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8-inch thickness. Cut out dough using desired cookie cutters. Place cookies on lightly greased baking sheets. Bake 8 to 10 minutes or until edges are lightly browned. Remove from sheets and cool on wire rack.

Strawberry Cheesecake Alison Evans, South Hutchinson, KS Crust: 3/4 cup ground pecans 3/4 cup graham cracker crumbs 3 Tbsp. butter, melted Filling: 4 packages (8 oz.each) cream cheese, softened 4 eggs 1 1/4 cups sugar 1 Tbsp.lemon juice 2 tsp. vanilla extract Topping: 2 cups (16 oz.) sour cream 1/4 cup sugar 1 tsp. vanilla extract Strawberry Glaze: 2 Tbsp.cornstarch 1 jar (12 oz.) strawberry jelly 2 Tbsp. orange-flavored liqueur or lemon juice Red food coloring, optional 1 qt. whole fresh strawberries, hulled Combine pecans, crumbs and butter. Press onto the bottom of a 10 inch springform pan. Set aside. For filling, beat the cream cheese in a large bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Beat well. Spoon over crust. Bake at 350 degrees for 50 minutes or until filling is almost set. Let stand for 15 minutes. Meanwhile, for topping combine the sour cream, sugar and vanilla. Spread over cheesecake and return to the oven for 5 minutes. Cool to room temperature and refrigerate 24 hours.

An Advertising Supplement • The Hutchinson News Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and the mixture has thickened. Remove from the heat; stir in liqueur and food coloring if desired. Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glace over berries, allowing some to drip down sides for cake. Serve immediately.

Oatmeal Cookies Allison Shimel, Hutchinson, KS 1 1/4 cups (2 1/2 sticks) margarine or butter, softened 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 tsp. vanilla 1 1/2 cups all-purpose 1 tsp. baking soda 1 tsp.ground cinnamon 1/2 tsp. salt (optional) 1/4 tsp. ground nutmeg 3 cups Quaker Oats (quick or old fashioned, uncooked) Heat over to 375 degrees F. In a large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmer; mix well. Add oats; mix wil. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for a chewy cookie or 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

White Chocolate Cream Pie Lucas Large, Hutchinson, KS 5 (1 oz.) squares white chocolate, chopped 3 Tbsp. of heavy cream 1 (3 oz.) package ceam cheese, softened 1 cup whipped cream 1 (9 inch) pie shell, baked 1 (1oz.) square white chocolate, melted Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave safe bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth. Beat in softened cream cheese and confections' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust. Melt the remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.

Gooey Chocolate Fudge Cake Sydney Lauppe, Hutchinson, KS 1 box Devil's food cake mix 1 cup greek yogurt 1 1/3 cups water 1 bag mini chocolate chips 1 jar chocolate fudge ice cream topping Preheat oven to 350 degrees. Mix cake mix, yogurt and water together with mixer. When mixed, fold in half bag mini chocolate chips. Pour batter into a greased bundt pan. Bake for 30-40 minutes. When done, flip cake onto cake stand or plate. Microwave ice cream topping for 30 seconds then drizzle over top of cake. Top with remaining chocolate chips.

Whipped Prune Cake Pauline Moore, Mt.Hope, KS 1 cup finely chopped prunes 2 eggs, seperated 1 1 /2 cup sugar 2 1/4 cup unsifted cake flour 3 tsp. baking powder 1/4 tsp. salt 1 tsp. oil 1 cup milk 2 tsp. lemon rind Topping: Whipping cream, whipped to peaks In a small bowl beat prunes, egg whited and 1/2 cup sugar until stiff to form prune whip. In a large bowl stir flour, remaining sugar, baking powder and salt. Add oil, 2/3 cup milk and lemon rind. Beat 1 minute medium speed on mixer. Scrape bottom and side of bowl constantly, Add remaining milk and egg yolks. Beat 1 minure. Fold in prune whip. Pour into greased and floured 9 x 13 pan and bake at 350 degrees for 35 minutes.

Sunny Peach and Crème Pie Carol Jean Welsch, Haviland, KS 1 pie crust 4 oz. cream cheese, softened 1/2 cup sugar 1/2 cup frozen cool whip (thawed) 2-3 cups sliced and peeled fresh peaches Bake pie crust on 350 degrees for 20 minutes. Mix cream cheese and sugar. Fold in cool whip. Carefully spread over cooled crust. Refrigerate until set. Arrange peach slices over pie filling in a windmill style to look pretty.


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Sunday, November 18, 2012

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

Wonderful Coffee Cake

Fudge Puddles

1 yellow or white cake mix 1 package vanill or lemon instant pudding mix 4 eggs 3/4 cup oil 3/4 cup water 1 Tbsp. butter flavoring 1 tsp. vanilla

1/2 cup butter 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp. vanilla 1 1/4 cup flour 3/4 tsp. baking soda 1/2 tsp. salt

Lois Hofmeier, Harper, KS

Oreo Dessert

Rachel Hochstetler, Hutchinson, KS 1/2 gallon vanilla ice cream 12 oz. cool whip 15 oz. oreo cookies Chocolate sauce Stir or whip ice cream and cool whip together. Crumble up the oreo cookies and mix with ice cream. Place in a 13 x 9 pan. Freeze, then serve with chocolate sauce. Serves 12 people

Million Dollar Fudge Lois Scates, Hutchinson, KS

4 1/2 cups sugar pinch salt 2 tsp. butter 1 large can evaporated mild 12 oz. semi-sweet chocolate chips 3 bars German's sweet chocolate 1 pint Marshmallow cream. Combine sugar, slat, butter and milk in pan. Stir, boil 6 minutes-stirring frequently. In large bowl, put German Sweet chocolate, semi-sweet chocolate and marshmallow cream. Pour boiling syrup over ingredients in bowl. Beat till chocolate is melted completely. Pour into pan. Let stand 2-3 hours before cutting.

Revised Harvey Wallbanger Cake Lee Hofmeier, Harper, KS

1 package yellow or white cake mix 1 3 1/2 oz. package lemon or vanilla instant pudding mix 4 eggs 1/2 cup oil 1/2 cup orange juice 1/2 cup Galliano Liquer 2 Tbsp. vodka 1 tsp. orange extract or zest Combine cake incredients in mixing bowl. Beat for 5 minutes on medium speed. Pour into well greased Bundt pan. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Cool cake 10 minutes in pan. Then place cake on wire rack. Combine glaze ingredients: 1 cup powdered sugar 1 Tbsp. orange juice 1 Tbsp. Galliano liquer 1 tsp. vodka Mix well pour over cake while still warm. This is a very moist cake.

Beat all ingredients together on high. Place parchment paper in bottom of cake pan that has been sprayed with Pam. ( I use a Spring form pan). Mix 1 cup brown sugar, 2 teaspoons cinnamon and 1 cup chopped nuts together. Pour half of the cake batter in pan and top with 1/2 of the cinnamon mixture. Bake for 50-60 minutes at 325 degrees. Cool briefly and then take our of pan and place on cake dish so you can put glaze while still warm. Glaze: 1 cup powdered sugar 1 tsp. butter flavoring 2 Tbsp. milk or cream Mix together until smooth, then pour over cake. The cake is better if it sets awhile before serving.

Pineapple Slush Lois Hofmeier, Harper, KS

6 cups water 4 cups sugar 1 (12 oz.) can frozen orange juice 1 (12 oz) can frozen lemonade 1 (46 oz) can pineapple juice 7-Up Bring water and sugar to a boil; add orange juice, lemonade and pineapple juice and blend. Pour into a large pail and freese. When ready to use, spoon frozen slush into glasses, about half full, then finish with 7-Up and stir. Very cool dring in the heat of summer.

Bread Box Pudding

Debbie Mead, Pretty Prairie, KS 2 cups cubed day old bread 2 cups coarsely crumbled left-over doughnuts, muffins, cake or cookies 5 eggs, beaten 1 cup milk 1/3 cup mild flavored honey 1 Tbsp. vanilla 1 tsp. cinnamon 1/4 cup raisins In a mixing bowl, combine all ingredients. Pour into greased 1 1/2 quart baking dish. Bake at 325 degrees 35 to 40 minutes or until set. Serve warm.

Fudge Filling: 1 cup milk chocolate chips 1 cup ( 6 oz.) semi-sweet chocolate chips 1 can (14 oz) sweetened condensed milk 1 tsp. vanilla extract few chopped nuts. In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for one hour. Shape into 48 balls, 1 inch each. Place a ball in lightly greased mini-muffin tin. Bake at 325 degrees fro 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8 to 1/2 inch indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely. For filling, in a microwave or small saucepan, melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with chocolate filling. Sprinkle with nuts. Leftover filling can be stored in refrigerator and served over ice cream. Yield: 4 dozen.

Chocolate Pistachio Cake Ruby Bontrager, Haven, KS

1 box whited cake mix 1 pkg. 3.4 oz instant pistachio pudding 3/4 cup vegetable oil 3/4 cup Hershey's chocolate syrup 1/2 tsp. almond extract 3/4 cup water 4 eggs Glaze: 1 cup powdered sugar Enough milk for a thin spreading consistency. Grease and flour a bundt or tube pan for baking cake. Mix cake mix, extract, vegetable oil, water and eggs. Add the pudding mix to 2/3 of the batter. Add chocolate syrup to the other 1/3 of batter. Beat each seperately for 2 minutes. Pour pudding batter inpan then chocolate batter on top. Do not mix. Bake at 350 degrees for 55 minutes. May glaze with powdered sugar glaze if desired. East to make and looks very nice slices. Great for special events.


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Sunday, November 18, 2012

Escalloped Pineapple Leann Simmons

Peaches and Cream Bars Ruby Bontrager, Haven, KS

1 tube (8 oz.) refrigerated crescent rolls 1 pkg. (8 oz.) Philadelphia cream cheese 1/2 cup sugar 1/4 tsp. almond extract 1 (21 oz.) can peach pie filling 1/2 cup all-purpose flour 1/4 cup packed brown sugar 3 Tbsp. cold butter 1/2 cup sliced almonds Unroll crescent dough onto a greased 13x9x2 pan. Press dough evenly onto pan and slightly up the sides. Bake at 375 degrees for 5 minutes. Cool completely on wire rack. In a mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over the crust. Spoon pie filling over cream cheese layer. In a bowl combine flour and brown sugar, cut in butter until the mixture resembles coarse crumbs. Stir in almonds. Sprinkle over peach filling. Bake at 375 degrees fro 25-28 minutes or until edges are golden brown. Makes 2 dozen bars.

4 cups cubed white brad with crust 1/2 cup milk 2 cups sugar 1 cup butter or margarine 1 large eggs 3 1/2 cup crushed pineapple, drained Combine 4 cups cubed white bread with 1/2 cup milk and set aside. Cream 2 cups sugar with 1 cup softened butter or margarine.Beat 3 large eggs and add to creamed mixture. Mix in 3 1/2 cups drained crushed pineapple to creamed mixture. Mix all with bread and put in buttered 9x11 pyrex dist. Bake 1 hour at 350 degrees. This recipe was passed down from my Great Grandmother Bertha Harris to my mom Barbara Jante, and then to myself.

Apple Crisp

Evelyn Schneider, Tribune, KS 4 cups peeled, sliced apples 2/3 to 3/4 cup brown sugar 1/2 cup flour 1/2 cup rolled oats 3/4 tsp. cinnamon 1/2 cup soft butter Preheat oven to 375 degrees. Place sliced apples in greased 8x8x2 pan or 1-1/2 qt. baking pan. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes or until apples are tender and topping is golden brown.Serve warm or cold.

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

EGGNOG CREAM PIES Janie Colle, Hutchinson

CHOCOLATE CHIP PUMPKIN MUFFINS PAT HABIGER, SPEARVILLE, KS

2 CUP WHOLE-WHEAT FLOUR 1 CUP BUTTERMILK 1 CUP HONEY 1/2 CUP BUTTER, MELTED 4 EGGS, BEATEN 1---15 OZ. CAN PUMPKIN 2 TEASPOONS BAKING POWDER 2 TEASPOONS BAKING SODA 1 TEASPOON CINNAMON 1 TEASPOON SALT 12 OZ. PKG MINI SEMI-SWEET CHOCOLATE CHIPS THE NIGHT BEFORE, MIX FLOUR, BUTTERMILK, HONEY AND MELTED BUTTER IN A NON-METALLIC BOWL; COVER WITH PLASTIC WRAP. LET STAND ON THE COUNTER OVERNIGHT. IN THE MORNING, ADD EGGS AND PUMPKIN; BEAT WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL SMOOTH. BEAT IN BAKING POWDER, BAKING SODA, CINNAMON AND SALT. STIR IN CHOCOLATE CHIPS BY HAND. SPOON BATTER INTO GREASED MUFFIN CUPS, FILLING 2/3 FULL. BAKE AT 400 DEGREES FOR 18-20 MINUTES. MAKES ABOUT 2 DOZEN. WE LOVE THESE MOIST MUFFINS. SO GREAT FOR BREAKFAST OR BRUNCH.

Easy Pumpkin Fudge Paula McKinney, Wichita, KS.

Ingredients 3 cups white sugar 1 cup milk 3 tablespoons light corn syrup 1/2 cup pumpkin puree 1/4 teaspoon salt 1 teaspoon pumpkin pie spice 1 1/2 teaspoons vanilla extract 1/2 cup butter 1/2 cup chopped walnuts (optional) Directions 1. Butter or grease one 8x8 inch pan. 2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. 3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer). 4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

2 unbaked pastry shells (9 inches) 4 ounces cream cheese, softened 1/2 cup powdered sugar 1 t. allspice 1 t. nutmeg 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided 3-3/4 cups cold eggnog 3 packages (3.4 ounces each) instant cheese-cake pudding mix (or vanilla) Additional nutmeg Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove the foil and bake 5 minutes longer. Cool on wire racks. In a small bowl, beat the cream cheese, powdered sugar, allspice and nutmeg until smooth. Fold in the 8-oz. Carton of whipped topping. Spoon into crusts. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Makes 2 pies (8 servings each)

Jen's Peach Pie Jennifer Baldwin, Overland Park, KS Crust: 2 1/2 cup Flour 1 tsp. sugar 1 tsp. salt 1 stick unsalted butter 1/2 stick shortening 1/3 cup + 1 tbs. ice water -Sift together dry ingredients. Once well mixed, cut in butter and shortening with pastry cutter until small balls have formed. Add ice water until dough is moist and will form into a ball. Wrap well and place in refrigerstor for at least 30 minutes (use within 2 days) Filling: 6 to 7 ripe peaches. Peeled, pitted and sliced. 1 cup sugar 1 tsp. cinnamon Dash of salt 3 Tbs. potato starch -mix filling well, let sit for about 20 minutes and stir again before pouring over bottom crust. Bake pie at 400 degrees for 30 minutes. Then set oven at 350 degrees and continue baking for 15 or so additional minutes or until the crust is golden brown.


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Sunday, November 18, 2012

No Bake Cheesecake Geri Shafer, Hutchinson, KS.

Turtle Pumpkin Pie Diana Krol, Nickerson, KS

1/4 cup + 2 Tablespoons carmel topping 1 graham cracker crust 2 cups cold milk 2 (3-4 oz) pgs vanilla instant pudding mixes 1 cup canned pumpkin 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 (8 oz) frozen whipped topping, thawed 1/2 cup pecan pieces, chopped + 2 Tablespoons pecan pieces, chopped Pour 1/4 cup carmel topping into bottem of pie shell; sprinkle 1/2 cup pecan pieces over this carmel. Beat milk, pudding, pumpkin, cinnamon and nutmeg together. Fold in 1 1/2 cups whipped topping into mixture and pour over nuts in pie shell. Cover and chill pie. When ready to serve, top with remaining whipped topping, drizzel with 2 Tablespoons carmel topping and sprinkle with 2 Tablespoons pecan pieces.

1/2 cup butter 1 cup flour 1/4 cup chopped nuts 2 pkg. (8 oz.) Cream Cheese 2 cup powdered sugar 1 container (12 oz.) Whipped Topping 1 can (21 oz.) Cherry or Blueberry pie filling Crumble together butter, flour and nuts. Put in bottom of 13x9 inch pan. Bake at 400 degrees for 10 minutes. Cool. Whip together the cream cheese and powdered sugar. Fold in the whipped topping and spoon over baked crust. Let chill. Cover with 1 can pie filling. Refrigerate until ready to serve.

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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

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Judges know what makes a great meal BY ANGELA HOLCOMB The Hutchinson News aholcomb@hutchnews.com

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his year's holiday magazine is filled with unique recipes from all over the state. From appetizers, breads, entrees to desert, all of the recipes are winners and irresistible. But only one recipe from each category was chosen as the best. The judges that make these decisions are ones that have expertise in food and have an eye for what makes a great meal.

The appetizer judge was Chef Jerry Taylor. A Hutchinson resident, Taylor has worked in the food industry for 35 years, working at such places as the Tiffany House and running his own catering business. Taylor previously worked as a cook for Warner Brothers and on the road with many music performers like Reba McIntire, Garth Brooks, Cher and many more. With the food service industry always being a priority of Taylor's this is his second year as a judge and he chooses his winners carefully. This year he chose the Apple and Brie Quesadillas by Janie Colle. The first thing Taylor looked for in choosing this winner was how accessible the ingredients were. "A good recipe will have ingredients that are easy to acquire. I ask myself the question, "Can a common person using a common kitchen put this dish together?" Taylor said. "I also look for a recipe that has good food service standards and once the ingredients are all put together, does it taste good?" Taylor offers many tips of expert cooking. The main tip he insists on is: "Before you start cooking any dish you should have all the needed ingredients out for so you can see them all," Taylor said. "There is nothing more frustrating than starting to cook something and then discover that you are missing one or two items." Taylor says he loves sharing his knowledge of cooking and believes that recipes should be shared and not a secret.

The healthy eats judge was Kristen Roderick. Roderick has worked at the Hutchinson News for five years and this is her first year as a Holiday Magazine Recipe judge. About two years ago she started conducting the Kristen in the Kitchen series and that is one of the reasons why she was asked to participate in this year's judging. Roderick's chose was the Honey Sunflower Seed Wheat Bread by Janie Cole. "I picked a few recipes and prepared them. My parents and I tried a few things out and my dad fell in love with the Honey Sunflower Bread," Roderick. "I also made my chose by using personal preference. I think people are trying to eat healthier now days and that is something that I am into as well." You can watch Kristen in the Kitchen online at Hutchnews.com/Kristen. A new segment is available on the last Wednesday of every month.

The Breads judge was Patsy Terrell. Terrell has been a judge for the Holiday Magazine on and off for the last 12 years and says she is always delighted to be part of the process. Terrell has been a cook her whole life and used to write a food column for the Hutchinson News and currently writes columns for the Kansas Country Living magazine. Terrell also has a website for her Kansas Country Living columns at http://www.cookslibrarywithpatsy.com, writes daily personal blogs at http://www.patsyterrell.com and can be found on Facebook at http://www.facebook.com/patsy. "I started cooking when I was a little girl. While the men worked on the farm I was busy preparing dinner and would always have a full meal prepared by dinner time," Terrell said. "I'm

always encouraged when I see that people are still cooking and sharing recipes." Terrell chose the Orange Scones by Jaine Cole as the bread winner and said the reason for her chose was because for something that seems like it would be difficult to prepare it was easy and had a tasty outcome. "I looked for unique recipes and considered whether or not the ingredients were workable for the average person," Terrell said. "Personal preference was also a factor."

The Entrees and Desserts judge was Kerri Brewer. Brewer has over 20 years of food industry experience working as a waitress, bartender, cook and manager. At the age of 22 she opened her first restaurant in Pretty Prairie, was the former owner of Marcella's in Hutchinson and since the middle of May of 2012 she has been the General Manager at the Hutchinson Town Club. Brewer's choice of winner for desserts was the Cranberry-Orange Buttermilk Bundt Cake by Laurie White and for Entrees the Sweet Autumn Pork Chops by Pat Habiger. "When making my decision I looked for a few things. Eye appeal, how does the dish look when completed, uniqueness not the same old pot roast, and how well the ingredients tasted once they were all put together," Brewer said. "I prepared the recipes at work and had my kitchen workers, Jorge and Matt help me taste test. We also had a few of the card ladies, members at the club, who were more than happy to try some food and give their opinions as well. But when it came down to it Rhonda, an employee, and I were the official tasters." This is Brewer's third year as a judge and she says she really enjoys participating in the judging and is glad to see the Hutchinson Town Club become involved in the community.


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The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

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Sunday, November 18, 2012

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or Hutchinson High School student, Toni Smith (15), daughter of Will and Kelli Smith, Christmas means more than just receiving presents. Smith says she has always associated Christmas with the birth of the baby Jesus, but since she has gotten older the holiday has taken on more meanings. "I always look forward to seeing family that we usually don't see all year," Smith said. "I also like driving around with my parents and looking at all the Christmas lights on the houses. When we lived in Wichita that was something we always did." Although Smith knows that it is better to give than to receive, she was grateful for the Wii system she received in 2009.

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"The best present I've ever gotten was my Wii," Smith said. "I mean what kid wouldn't want at Wii." Smith's mother got into the holiday spirit this year and has already put up the Christmas tree, of course with the help of Toni . Harley Martin (13), eighth grader at Prairie Hills Middle School, says being around family and friends and not having to attend school are her two favorite things about Christmas. "When I was younger my favorite part of the holidays was opening gifts and meeting Santa," Harley said. “That is still what I

enjoy. When I was 11-years-old I got a cell phone and it was the best gift I had ever gotten! This year I am hoping to get an I P o d Touch." Although Harley hopes for extravagant gifts it is usually the little things that are the most t o u c h i n g . Sporting a pair of beautiful aqua earrings that her mother, Heidi, bought her last year for Christmas, Harley states that her favorite color is aqua and most everything in her room is aqua based. Her brother Braedon Martin (10), student at Prosperity Grade School, says Christmas is about the birth of Jesus and spending time with his family and friends. Braedon also expresses his love for one of the best gifts he has ever received.

Toni Smith, 15, knows that it’s a better to give than to receive and enjoys spending time with family during the holidays.

"Jackson Pixie Dust is a little elf that just showed up one day above the front door. He came to me when I was eight years old and ever since then he just shows up usually right after Thanksgiving and then Santa comes to pick him up on Christmas Eve," Braedon said. "Jackson is about a foot tall and he's made of fabric. I also have a book that tells all about him." Braedon also shows off his other two favorite Christmas presents that he received when he was three years old from his Aunt Bonnie.


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"I really like my Tigger blanket and my stuffed dog, Gypsy," Braedon said. "This year I am hoping to get a Nexus Seven Google or a Telescope." Heidi and Doug Martin also have another child, Breckyn (7), who is also looking forward to a fun and exciting Christmas.

Harley and Bradeon Martin enjoy the holidays with their mom and dad, Heidi and Doug and little sister, Breckyn.

Sunday, November 18, 2012

Even the youngest of children can appreciate the joys of the holidays. For Libby Lee Kitch (2), daughter of Hutchinson residents, Nikki Megyeri and Ross Kitch, she will celebrate her third Christmas this year and it is all about presents and Santa. "Na Na and Mama go with me to see Santa," Libby said. "I want a Clifford dog for Christmas." When asked if she thought a Clifford dog would fit in the house she just shrugged her shoulders and pointed to the toy car that she received on her second Christmas. "I got this from Papa," Libby said. "Keep candy in the back." As cute as any two-year-old can be, Libby drives her car around the living room with a smile on her face and pure joy in her heart. Seeing a child enjoy her presents this much can bring the spirit of the holidays to anyone. Even though Christmas is still about a month and a half away, some kids get a little preview of what is to come. Logan Nash (6) and Ameira Lynn (5) Ahrens, son and daughter of Turon residents Summer and John Ahrens, spend some time at Wal-Mart in the toy section picking out gifts that they would love for their mother to buy for them. As Logan looks at the Hulk Mask he states, "I already have the Hulk mask but I don't have the Hulk hands yet. Mommy that is what I want for Christmas, Hulk Hands!!" Ameira was a little quiet at first but after about 15 minutes in the toy section she opened right up. Pointing to the pretty pink bicycles, she yells out "Mommy what about that cool bike?!" "That's what I want." It's not so easy to get the kids out of the toy section once you get them there and to ease their minds, Logan and Ameria Ahrens give their mom, Summer some ideas for Christmas gifts in the toy aisle at Walmart.

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Libby Lee Kitch loves her toy car that she received last year for Christmas.

Summer bought them each a toy for today. While Logan states that Christmas is Jesus's birthday, Ameira talks about her opinion of what she thinks. "I like Santa, but he's not real." When asked why she doesn't believe in Santa, she only stated that, "I was told he wasn't real."


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Sunday, November 18, 2012

An Advertising Supplement • The Hutchinson News

Tips for getting greeting cards out on time

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illions of greeting cards are sent out each holiday season. Estimates suggest that 85 percent of the United States population, or roughly 250 million people, mails out greeting cards. That adds up to billions of cards going through the postal system -and all in a relatively short period of time. Men and women who hope to send holiday greeting cards must purchase, prepare and mail the cards early enough so they are received prior to the holiday. It is never too early to begin greeting card preparation and assembly. The majority of cards are bought in boxed packages or groupings of photo cards. Gone are the days of hand-picking individual greeting cards for every recipient. This trend toward general-theme cards has streamlined the process and can help senders start their tasks earlier than ever before. Some people like to take advantage of post-holiday sales to stock

up on greeting cards for the following year at a deep discount. This means they can write the cards out at their leisure and then simply toss them into the mailbox at the appropriate time. Much in the way people begin their holiday shopping or decorating right after the Thanksgiving turkey leftovers have been stored away, a good majority of people also begin their greeting card writing after Thanksgiving as well. Those who want their cards to arrive first will mail them within a few days of Thanksgiving. When sent domestically, it is safe to assume that cards mailed out up to 2 weeks before Christmas will arrive on time. After that point, you may be risking lateness, particularly for rural delivery addresses unless cards are sent priority. For those who need to mail cards internationally, sticking close to the end of November will ensure they arrive in a timely manner.

People who want to make a statement and not have their greeting cards get lost in the crowd may intentionally mail them late and lean toward wishing health and prosperity for the new year, rather than sending a card tied to a specific holiday. This gives extra time for mailing and will set cards apart from the many others. Photo cards have grown in popularity, and people interested in having a professional photographer shoot their holiday card photos would be wise to make an appointment as early as possible. Popular photographers often start holiday photo shoots in October. Keep in mind that the photographs can take a while to be processed and arrive. For those who are on borrowed time, taking a photo with a personal camera and having prints made up at a pharmacy or retail store can save time. It is unlikely that professional photos taken in December can be printed and mailed and still arrive on time. Also, be sure to heed copyright laws concerning photographs. It may be illegal to scan an image from a photographer or photo studio and have prints made without written permission. Postage is another thing that will have to be considered when mailing out cards. While many cards fall under the weight and size limits of a regular first class postage stamp, unusually shaped envelopes or heavy greeting cards may cost more. Rather than have them returned, it is a good idea to have at least one card weighed at the post office to ensure the right amount of postage is affixed. Some cards will be packaged with envelopes that state "Additional postage may be required" right on the box. Greeting cards are an important component of the holiday season. Ensuring they arrive on time requires planning and sending them out with ample time to spare.


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Tips when buying a natural Christmas Tree

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any people harbor strong opinions with regard to which type of Christmas tree they want to purchase. Some cannot live without a natural, freshly-cut Christmas tree, while others prefer the convenience of artificial trees. Those who insist on a natural tree might want to consider the following tips when buying what's likely their biggest decorative item of the holiday season. • Ask when the tree was cut down. Precut trees may be cut down weeks before they're sold. So if you're buying a precut tree, chances are the tree was cut down much earlier than you think. This doesn't mean the tree won't make it through the holiday season, but a tree that was cut several weeks ago should have some of its bottom trunk removed before it's placed in the stand. This will make it easier for the tree to consume water. This step likely isn't necessary if the tree was cut down the same day you bring it home. • Have the tree shaken before taking it home. A tree should be shaken in a shaker before you put it in your car and bring it home. A shaker removes any debris or dead needles from the tree, which can save you the trouble of cleaning up all of those dead needles from your living room floor later on. • Have the tree wrapped before taking it home. A tree should also be wrapped in twine before taking it home. The twine should be tight enough to keep the tree's branches from blowing in the wind when you attach the tree to the top of your vehicle. If possible, keep the tree wrapped in twine as you place it in the stand. This makes the tree easier to control. • Choose the right location. When looking for the right place to set up your natural tree, it's best to choose a spot Continued on page 43

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An Advertising Supplement • The Hutchinson News


The Hutchinson News • An Advertising Supplement

Sunday, November 18, 2012

Tips when buying a natural Christmas Tree Continued from page41 that's cool and free of drafts. The tree should not be placed near heat sources, including appliances, fireplaces or vents, because such heat sources create a safety hazard and can make it difficult for the tree to retain moisture. There should also be ample space between the top of the tree and the ceiling. • Place some covering on the ground beneath the tree. Even a freshly cut natural tree will shed needles over the course of the holiday season. Before placing the stand in the location you've chosen, put some type of covering, such as a tree bag, beneath the stand so it's easier to gather all those needles once the holiday season has ended.

• Remember that natural trees are thirsty. Men and women who have never had a natural Christmas tree in the past might be surprised at just how thirsty natural trees get. The stand's reservoir should have lots of water, which should never dip below the stump. If the water dips below the stump, you might be forced to cut a little more off the bottom of the trunk to ensure the tree will make it through the holiday season. That can be a hassle once the tree has been decorated, so be sure to check the water in the reservoir at least once per day to maintain adequate water levels.

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Sunday, November 21, 2010

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Sunday, November 21, 2010

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Holiday Recipes, Stories & Gift Ideas  

Hutch News Holiday Mag

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