2017 Making Spirits Bright

Making Spirits

Bright 2017 Holiday Gift Guide and Cookbook

2 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

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November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 3

Dear Verona Shoppers This season, as you go about the annual ritual of holiday shopping please keep in mind the merchants and businesses that work so hard throughout the year to make our community worthy of the nickname “Hometown U.S.A.” These are the businesses that aid our summer brat sales, assist with local events, sponsor youth sports teams, and contribute to the fabric of the community in too many ways to list.

Please keep the merchants of Verona in mind for stocking stuffers, last minute gifts, gift certificates, and perhaps those hundreds of smaller items found just below the top lines on your holiday lists.

Remember, by shopping locally, you will not only find great gifts, you will also be helping to maintain the spirit that makes Verona an outstanding community in which to live.

Wishing You a Safe and Joyous Holiday Season

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4 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Season’s Greetings!

The holidays are upon us. The staff of Unified Newspaper Group hopes that the pages that follow will help create a happy season for you and yours. There are gift ideas, shopping tips, events and sales. The pages are full of unique places for you to shop this holiday season and beyond.

This is the 18th year of publishing a holiday cookbook. Recipes have been submitted by the readers of our newspapers, the Oregon Observer, Stoughton Courier Hub and Verona Press as well as the Great Dane Shopping News. There are terrific recipes for your holiday meals, to give as gifts and to enjoy on a daily basis. Many thanks go to those who submitted their favorites.

We offer a sincere “thank you” to the advertisers on these pages for their continued support of this annual gift guide and cookbook.

May this be the most wonderful time of the year for you.

133 Enterprise Drive • Verona, WI 53593 • 608-845-9559 125 N. Main Street • Oregon, WI 53575 • 608-835-6677 135 W. Main Street • Stoughton, WI 53589 • 608-873-6671

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November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 5

Experience gifts are out-of-the-box exciting The holidays are a season for decorating, entertaining and, of course, figuring out what to get all of the special people on gift lists. Instead of navigating crowded stores to find a gift that may just take up space in their loved ones’ closets, more and more people are giving the gift of an experience.

When shopping for those who seemingly have everything, a gift of an experience may be a smarter choice, especially if the experience is something the recipient may never have done before or wouldn’t think to get for him or herself.

For those who need a little inspiration, the following are some ways to treat loved ones to special experiences.

like their favorite NASCAR stars. Those who prefer getting a little wet with their wild may enjoy a whitewater rafting excursion.

The choice is theirs

If you’re stuck on what to get, let recipients choose their own experience. Companies like Cloud 9 Living enable individuals to choose their experiences from a wide variety of options.

Giving experiences can equal a year of entertaining and enjoyable memories for gift recipients.

Wine tasting

Find a local winery that offers tours and other wine-tasting experiences. Many areas of the country not particularly known as meccas for wine are still homes to local wineries.

Treat a loved one to a day at a nearby winery or vineyard, bringing along some snacks, such as bread and cheese, to pair with the wines.

Enable fitness enthusiasts to try out new and trendy exercise classes by giving the gift of a class or membership.

Consider tagging along to a class so the recipient doesn’t have to go it alone.

Head in the clouds

Book a trip aboard a sight-seeing plane, balloon or helicopter for the high-flying thrill-seeker on your holiday shopping list. Contact a nearby airport or sightseeing company to find out what is available. Some tours circle national monuments and points of interests, providing more bang for the buck.

Action and adventure

There’s adventure to be had on land, as well. Racing fans can sit behind the wheel of a race car and lap the racetrack

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6 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Keep safe this holiday season and avoid medical mishaps The holiday season might not be the most hazardous time of the year, but there is an uptick in safety concerns during this season of festivity and fun.

Components of the holiday season such as decorating, shopping, celebrating, and traveling, carry some risk. The National Fire Protection Association says 30 percent of all home fires occur during the months of December, January and February. Christmas trees and decorative holiday lighting displays contribute to the uptick in fires and other accidents between Thanksgiving and New Year’s Day. But fire is not the only concern during the holiday season. Rev-

elers who celebrate a bit too much can pose a threat, as can road-weary travelers or overnight guests who unknowingly put loved ones in harm’s way during their stays.

Thankfully, many accidents that occur during the holiday season are avoidable if holiday celebrants focus on safe ways to celebrate.

Choking

All of that entertaining and partying means more food is consumed. To keep up with the hustle and bustle of the season, many people must eat on the go. The National Safety Council says nearly 3,000 people in the United States die each year from choking. Taking small bites and chewing completely, while also avoiding talking while chewing, can help. Children should be kept away from small decorations, as even pine needles can be a choking hazard.

Toxic plants

Some plants, including mistletoe and holly, can be toxic to pets and young children, whose smaller bodies may be more vulnerable than adults’. When decorating, consider decorating with artificial plants instead of live, potentially poisonous plants.

Alcohol-related incidents

Holiday fun frequently involves alcoholic beverages. Law enforcement officials point out that the rate of driving while intoxicated tends to increase during the holidays. Implementing strict “designated driver” rules and making contact information for taxi or ridesharing services readily available to holiday guests can prevent tragedies.

Medicine mishaps

Relatives visiting for Christmas may bring their prescription medications along when staying overnight.

Curious children may encounter the drugs and think they’re candy, so encourage guests to place their medications in childproof bottles or containers.

Staying safe during the holidays involves diligence and keeping an eye out for potential dangers.

Mistletoe and other holiday plants can be toxic to pets or children.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 7

Strategies to avoid holiday weight gain Staying fit during the holiday season can be quite chal- focused on fun, such as a sing-a-long, dancing or tree-trimlenging, even for the most ardent fitness enthusiasts and ming, they may be less likely to overeat. disciplined calorie-counters. Between Thanksgiving and New Year’s Day, many people are offered a wide assort- Don’t show up starving Eat a light, healthy snack before participating in any ment of foods, beverages and other indulgences – typically holiday revelry. Hunger pangs may drive one straight to the in mass quantities. buffet table.

Survey your options prior to eating

Guests should scope out the food choices and then make the smartest selections possible. Avoid creamy sauces, greasy foods and those that are heavy on cheese. Fill up on vegetables and then you won’t feel bad about splurging on a dessert.

Go sparingly on alcohol

People seldom realize how quickly calories from beverages can add up. A 12-ounce glass of beer has about 150 calories, a five-ounce glass of red wine has about 125 calories and a 1.5-ounce shot of gin, rum, vodka, whiskey, or tequila has about 100 calories, according to the NationPack in the fun without packing on the pounds this holiday season. al Institute on Alcohol Abuse and Alcoholism. Furthermore, According to researchers at Stanford University, although alcohol lowers inhibitions, so the average person only gains around one pound during the you may be more likely to overindulge in more spirits or holiday season, quite frequently that pound sticks around, extra food when intoxicated. and those extra pounds add up year after year. As a result, it You can’t buy back calories with exercise doesn’t take too many years of holiday bundt cakes to gain Putting in a marathon exercise session the next day proba considerable amount of weight. ably will not undo the damage done from overeating the Holiday season weight gain is not unique to the United night before. Maintain a consistent workout schedule all States and Canada. Investigators at Tampere University of through the holidays.

Technology in Finland tracked weight gained in the United Holiday weight gain is not inevitable for those who take States, Germany and Japan during those countries’ festive control and exercise discipline. times and found that each country’s participants gained weight, particularly during the holiday season. Annual holiday weight gain can contribute to weight-based problems such as obesity, heart disease and Type 2 diabetes.

The holiday season might not be the best time to start a diet, but holiday eating does not have to derail healthy lifestyles. The following are ways to avoid holiday weight gain and still enjoy all of the parties, adventures and time spent with friends and family.

Focus on festivity instead of food

When hosting holiday festivities, make the bulk of the celebration about an activity rather than food. If guests are

8 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Gifting ideas for budget-conscious families The holiday season is a magical time of year when many people celebrate their faith and express their love and appreciation for their families. Such expressions are often made through the exchange of gifts, which can stretch families budgets.

The National Retail Federation reports that retail sales in November and December of 2016 reached $658.3 billion, marking a 4 percent increase over the same period a year prior. For budget-conscious families, entering the holiday spending fray can have lasting effects that cast a pall over their finances for months to come.

Staying within budget is not impossible during the holiday season. It might take a little creativity and discussion among family members, but there are ways to exchange gifts and avoid debt this holiday season.

Embrace a “Secret Santa” exchange

Large families can save money by engaging in a Secret Santa exchange. Rather than asking each member of the family to buy gifts for one another, a Secret Santa exchange asks each participant to pick a name out of a hat and then only buy gifts for that person. This is a great way to save both money and time, and it saves participants from the potential hassle of returning gifts after the season.

limit for each gift. Families participating in a Secret Santa exchange can set their spending limits a little higher than those families who will be buying gifts for multiple people.

Share experiences in lieu of exchanging gifts

Adults tend to be more difficult to shop for than children, as many adults can simply buy their own gadgets, clothing and other items commonly given during the holiday season.

To save money, adults can forgo gifting traditional gifts to one another, instead resolving to provide an experience for a loved one. Invite a loved one over for a homecooked meal or offer to take a family member out to dinner once the holiday season has come and gone and there’s more room in the budget.

Connect with your creative side

In lieu of purchasing a gift made by someone else, make your own gift. Skilled crafters can create a one-of-a-kind gift out of supplies they already have on hand, while woodworkers can follow suit. Such gifts are thoughtful and inexpensive, and they will likely prove more memorable than another video game or sweater.

Budget-conscious families don’t have to sit out of holiday gift exchanges, as there are plenty of creative ways Establish spending limits Whether families embrace a Secret Santa exchange to express your love and appreciation for family without or not, they can save money by agreeing on a spending breaking the bank.

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November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 9

Christmas cards made easy and more efficient Festive greetings sent to family, friends, coworkers, and business associates are an enjoyable element of the holiday season. The first Christmas card was sent in England in 1843. Despite the popularity of online cards and social media posts for other occasions, and a greeting card industry that is declining at a rate of about 5 percent per year according to an IBISWorld analysis, when it comes to Christmas cards, many people still choose to write out and mail their cards.

The amount of money spent on holiday greeting cards is substantial, accounting for roughly 25 percent of total annual greeting card sales, according to the Greeting Card Association.

Around $2 billion per year is spent on the 1.6 billion Christmas cards people send each year.

Although millions of people are still buying boxed cards, signing and mailing them, there is no denying that the process of choosing, addressing and mailing cards can take a considerable mount of time. Streamlining the process and starting card preparation early can make sending Christmas cards that much easier. Here is how to get started.

Choose your card

summer vacations or autumn foliage trips to snap a great shot) and have those cards printed well in advance of the holidays.

If you have the forethought to shop end-of-season sales, purchase deeply discounted generic boxed cards, if this is your card preference.

Maintain your contact list

Keeping a digital file of current addresses can make sending cards much more efficient. Update it regularly as people move or life situations change. While it may be more personalized to hand-address each card, sometimes time constraints may not permit that. Printing address labels can save time. This also gives you more wiggle room to put personal sentiments inside of the card, where they are more appreciated.

Edit your recipients

Mailing greeting cards can get expensive. Carefully review your holiday card list and see if anyone can be removed from the list. Opt for electronic greetings for those people on your list who you are not close with, such as coworkers. Reduce postage costs by personally delivering cards to family, friends and neighbors who live nearby.

Photo greetings remain fashionable, particularly among families who may want to show how much their children have Beat the rush Spend the weekend after Thanksgiving getting cards sealed and grown over the last year. Photographers book up quite quickly come the holiday season, and photo printing services may be ready to ship. This way your attention can be focused on the other backlogged in December. The best way to streamline the pro- holiday-related activities instead of on getting and sending cards. cess is to choose your family photo early (take advantage of

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10 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Festive tree-trimming tips and techniques People have visited forests to select their Christmas trees for centuries. While tree sellers conveniently stationed in store parking lots and artificial trees displayed in various retailers have led fewer people to venture into the wilderness, the Christmas tree is still an important component of holiday celebrations.

Long before the spread of Christianity, evergreen plants and trees held special meaning for people during the winter.

Boughs and garlands were hung in homes and over doors and windows to repel evil spirits and illnesses. On the winter solstice, the greenery would represent that spring would once again arrive and banish winter’s dreariness.

Germans who decorated trees inside of their homes are credited with starting Christian Christmas tree traditions during the 16th century. Early Americans were late to adopt Christmas trees because early Puritan settlers thought the tradition - as well as carols and other concepts - were Pagan influences. It took the popularity of England’s Queen Victoria and her German Prince Albert appearing around a decorated Christmas tree to eventually win over much of Europe, Canada and the United States.

Trees are very popular today. According to StatisticsBrain, 10 million artificial trees are sold in the United States each year, while 34.5 million real trees are sold annually.

Such trees require decorating, and the following secrets and tips can help celebrants do just that.

• Prune the tree first. Be sure to shape the tree as desired, since natural trees will have branches sticking out. Wear gardening gloves to avoid being covered in sap.

• Position trees away from heat sources, such as fireplaces, vents or radiators, which can cause the tree to dry out prematurely and become a fire risk.

• For added safety, anchor a tree to a wall or ceiling, so it will not tumble over onto children or curious pets.

• In homage of the first German Christmas trees, decorate with natural ingredients, such as berries and pinecones. Also, use apples, nuts and marzipan candies.

• To free up more space for presents, place a narrow tree stand inside of a waterproof planting container.

Place the tree inside. This will provide a more streamlined look that’s neater than a tree skirt.

• The more lights the better, especially on dense trees.

• For a whimsical approach, match the tree decor to home decor and the color of furniture.

• Make handcrafted ornaments with the whole family.

• Hang the most delicate pieces toward the top where they won’t be disturbed.

• Step back and enjoy your handiwork, which will also give you a chance to find any blank spots that need filling in.

Tree trimming is one of the most enjoyable aspects of the holiday season, and there are no rules other than safety guidelines when it comes to decorating.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 11

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12 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

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November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 13

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14 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

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The history of Christmas stockings Just when the excitement of opening presents abates after the last of the packages under the Christmas tree have been torn open, children and adults alike may discover that there are more treats to be had nestled inside of stockings hung on the mantle.

The hanging of Christmas stockings is a tradition with an extensive history. Several legends attribute the hanging of stockings to different people or events. Here is a look at some of the stories that have made Christmas stockings so popular.

St. Nicholas Day

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Rather than hanging stockings on Christmas, many countries celebrate Saint Nicholas Day on Dec. 6, and this is when stockings are proudly left out for treats. The small, inexpensive trinkets are later unwrapped and enjoyed on Christmas Day.

Dutch heritage

Merchant’s family story

A popular tale tells the story of a merchant, his wife and three daughters. After the wife falls ill and dies, the man becomes devas-

tated and squanders all of his wealth on frivolous things to mask his sadness. When it comes time for the daughters to marry, the man does not have money for a dowry. St. Nicholas hears of the plight and knows the man would be too proud to accept charity. Therefore, St. Nicholas anonymously tosses three bags of gold coins down the chimney. The man’s daughters had done the laundry prior and left their stockings hanging by the fireplace to dry. The gold landed in the stockings, thus starting the Christmas stocking tradition.

Italian good witch

One stocking story does not attribute the tradition to Santa, but to a kind-hearted Italian witch named “La Befana.” La Befana arrives on a broomstick the night of Jan. 5 and fills the stockings of good children with sweet treats and toys. Bad children are awarded lumps of coal. La Befana is also credited with being the old woman who the wise men ask for directions to Christ’s manger in the Christ child’s story. After turning down an offer to accompany them, La Befana later carried gifts in search of Christ.

Christmas stockings have become part of holiday traditions, and this beloved tradition has its own unique history.

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One tradition says that, in 16th-century Holland, children kept their clogs filled with straw in front of the hearth for Santa’s reindeer to find. They also left treats for Santa Claus. In return, Santa would leave gifts in the clogs. Over time, stockings were swapped out for clogs.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 15

Appetizers/Beverages Bucket of Grasshoppers Dorothy Wood

¼ cup Creme de Cocoa 1 cup Creme de Menthe 13 oz. milk 5-quart pail of vanilla ice cream, softened

Berry Freigtag’s Water Chestnuts Wrapped in Bacon Mary Lou Kollath

1 - 8½ oz. can whole water chestnuts, drained 12-13 slices bacon, cut in half

Mix 1 cup soy sauce Beat ingredients together with mixer Put back in pail & freeze. Soften a ½ cup brown sugar bit before serving. Sometimes we put them in ice cream cones.

1 ⁄8 tsp ginger ¼ to ½ tsp. garlic salt Ethel Woods Tom & Jerry Batter Dorothy Wood

6 egg whites Beat until stiff Add: ½ lb. powdered sugar l tsp. of vanilla Put ½ cup of batter in cup and add hot water and a shot of rum or brandy or both.

Easy Cheese Fondue Recipe Kevin & Renee Clark

2 pkgs. 8 oz. cream cheese, softened 1 ⁄3 cup parmesan cheese 2 tbsp. garlic salt or powder 1 ⁄3 cup milk 1 tsp. pepper Combine above ingredients into fondue (or small crock pot), mix until melted and maintain on low/warm heat.

1 loaf French bread Slice French bread into cubes. Serve with warm fondue.

Judy Babler’s Cheese Ball Mary Lou Kollath

2 - 8 oz. cream cheese, softened 1 small can crushed pineapple drained ¼ cup green pepper (optional) 2 Tbsp. chopped onion 1 Tbsp. seasoned salt Mix together and form into a ball. Chill. Then roll in chopped pecans.

Kim Moser’s Cheese Ball

Wrap water chestnuts with bacon and fasten with toothpicks. Marinate in sauce and refrigerate several hours or overnight. Remove and microwave on high for 5 minutes. Then to medium high for 12-18 minutes. (leftover sauce may be stored and re-used.)

Hot Caramel Dip Sandy Tuchel

Ideal slow cooker: 2½ quart ½ cup butter ½ cup light corn syrup 1 cup brown sugar 1 -14 oz. can sweetened condensed milk Mix together all ingredients in a saucepan. Bring to a boil. Pour into slow cooker. Set on low to serve. Dip fresh apples sliced into hot caramel. Makes about 3 cups. Variation: Add ½ cup peanut butter to dip.

Spinach Dip Sandy Tuchel

1 envelope Lipton Vegetable Recipe Soup Mix 16 oz. sour cream ½ cup mayonnaise ½ tsp. lemon juice 10 oz. frozen chopped spinach, thawed and squeezed very well dry 8 oz. can water chestnuts, drained and chopped In a medium bowl, blend soup mix, sour cream, mayonnaise and lemon juice. Stir in spinach and water chestnuts. Chill. Serve with crackers.

Makes about 3 cups dip.

Easy Cheesy Spinach & Artichoke Dip Peggy Luther

1 - 14-oz. can artichoke hearts, drained and finely chopped (drain by Mary Lou Kollath squeezing in your hand) 3 - 8 oz. pkgs. cream cheese 1 - 10-oz. pkg. frozen chopped spinach, well drained (drain by 1 - 5 oz. jar dried beef squeezing in your hand) ¼ tsp. onion salt ¾ cup grated Parmesan cheese ¼ tsp. celery salt ¾ cup mayonnaise ¼ tsp. garlic powder ½ tsp. garlic powder Chop dried beef in blender till fine. Reserve ¼ cup; add rest of beef to ½ to ¾ cup. shredded mozzarella cheese softened cheese and salts. Shape into 2-3 balls. Coat with reserved beef. Combine all ingredients and spoon into a sprayed 9-inch quiche dish Freezes well. or pie plate. Bake at 375° for 20 minutes or until heated through. Serve with chips or crackers. Yield: about 2 cups.

16 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Baked Asparagus Dip

Sausage-Mushroom Phyllo Bites

Peggy Luther

Ricki Gates

1 lb. diced, cooked fresh asparagus, drained 1 cup grated Parmesan cheese ¼ tsp. garlic salt ½ cup shredded Swiss cheese 1 cup mayonnaise

1 lb. mild bulk pork sausage 2 lbs. fresh mushrooms, minced ¼ cup sliced green onions ¼ cup plus 2 Tbsp. butter, melted 2 Tbsp. vegetable oil Combine all ingredients and place in a sprayed 9-inch quiche dish, pie 8 oz. pkg. cream cheese plate or other oven-proof bowl. Bake at 375° for 20 minutes. or until 3 oz. pkg. cream cheese 1 tsp. freshly ground pepper heated through. Serve with assorted crackers. Yield: about 2½ cups.

16 oz. pkg. frozen phyllo pastry, thawed Butter flavored vegetable cooking spray or 1 cup butter, melted Chipotle Spiced Nuts Sandy Tuchel

1 lb. mixed nuts 4 Tbsp. butter, melted 2 Tbsp. Ortega Chipotle Taco Seasoning Mix 1 Tbsp. light brown sugar Preheat oven to 350°. Toss nuts, butter, seasoning mix and brown sugar in a large bowl until well combined. Spread mixture on a baking pan.

Bake 20 minutes, stirring after 10 minutes. Serve warm, if desired. To store, allow to cool, and place in airtight container for up to 2 weeks.

Note: Try sprinkling these nuts over your favorite ice cream.

Party Mix Sandy Tuchel

1 lb. butter 1 Tbsp. garlic powder 1 Tbsp. celery salt 1 Tbsp. onion powder 2 Tbsp. Worcestershire sauce 3 cups of each, Wheat Chex, Rice Chex, Corn Chex, Alphabits, Cheerios 1 lb. pretzel sticks 1 lb. peanuts or mixed nuts

Cook sausage in a Dutch oven until browned, stir to crumble, drain well and set aside. Sauté mushrooms and green onions in ¼ cup plus 2 Tbsp. butter and oil in Dutch oven until all liquid evaporates. Stir in cream cheese, pepper and sausage. Cut sheets of phyllo lengthwise into 3½ inch strips. Coat each phyllo strip with cooking spray or brush with butter. I find the Pam butter flavored spray works great and is much easier to use.

The trick to the phyllo is keeping it covered with a damp dish towel at all times except for the one strip that you are working with. After coating strip, fold down narrow end of strip about 3 inches. Place 2 tsp. sausage mixture at the base of folded end; fold the right bottom corner over it into a triangle (like folding a flag). Continue folding triangle back and forth to end of strip. Repeat process with remaining phyllo. Keep finished triangles covered before baking. Place triangles, seam side down, on greased baking sheets. Coat triangles with cooking spray or brush with butter. Bake at 400° for 20 minutes or until golden brown. Drain on paper towels; serve hot. Makes 8 dozen. Note: The sausage-mushroom phyllo bites may be frozen before baking. Do not thaw; bake as directed.

Buckeye Dip Patti Schneider

8 oz. pkg. cream cheese, softened ½ cup of butter, softened Melt butter, garlic powder, celery salt, onion powder and Worcestershire 1 cup creamy peanut butter Sauce together. In roasting pan, put the Wheat Chex, Rice Chex, Corn 2 cups powdered sugar Chex, Alphabits, Cheerios, pretzels, and nuts. Pour butter mixture over 3 Tbsp. brown sugar cereal , mix well. Bake at 250° for 1½ hours. Stir every 15 minutes. ¼ cup all-purpose flour 1 tsp. vanilla Bacon Wrapped Tater-Tots 1½ cups mini semi-sweet chocolate chips Sue FitzGibbon

16 bacon strips, cut in half 1 tsp. crushed red pepper flakes ½ cup maple syrup 32 frozen tater tots

With a hand mixer or stand mixer, beat the cream cheese, butter and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour and vanilla. Using the paddle mixer attachment or a wooden spoon mix in the chocolate chips. Store in the refrigerator until serving. Serve with teddy grahams, graham crackers or apples.

Cook bacon over medium heat until partially cooked but not crisp.

Remove to paper towels; keep warm. Combine syrup and pepper flakes, Sausage & Cheese Wontons dip each bacon piece in syrup mixture, then wrap around tater tot. Secure Patti Schneider with toothpicks. Place on a greased rack in 15x10x1 baking pan. Bake at 16 oz. pkg. wonton wrappers 400° for 12-15 minutes or until bacon is crisp. Dip in your favorite sauce. 1 lb. sausage, browned & drained 1 cup shredded Monterey Jack cheese Avocado Salsa 1 cup shredded Cheddar cheese Chealsey Hudson 1 cup ranch dressing 3 avocados, diced Preheat oven to 350°. Spray a miniature muffin pan with cooking spray.

3 plum tomatoes, diced Insert wonton wrappers into the muffin pan so as to form small cups.

1 small onion, diced Bake 5 minutes in the preheated oven. Allow the baked wrappers to 1 can black beans, rinsed & drained cool. In a medium bowl, mix the cooled sausage, cheese and ranch 1 can Del Monte Fiesta Corn, drained dressing. Fill the baked wonton wrapper cups with the mixture. Bake ¼ cup canola or olive oil the filled wonton wrappers 10-15 minutes, until the sausage mixture is ¼ cup red wine vinegar bubbly and slightly brown. Watch closely so the wonton wrappers do 1 pkg. Good Seasons Italian dry dressing not burn.

Toss avocados, tomatoes, onion, beans and corn lightly. Mix oil, red wine vinegar and dry dressing packet together. Pour over veggies and mix lightly.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 17

Crockpot Buffalo Ranch Meatballs

Mini Crab Cakes

Danielle Duerst

Vicki Hudson

26 oz. bag frozen Italian Style meatballs, approx. 50 12 oz. bottle Frank’s Red Hot Wings Buffalo Sauce 1 packet Hidden Valley Ranch Dressing dry mix

1 oz. French bread, torn into pieces 1 large lemon 1 Tbsp. chopped fresh tarragon Combine Frank’s Red Hot Wings Buffalo Sauce and dry ranch dressing, ¼ tsp. kosher salt stir well. Add frozen meatballs to crockpot, cover with sauce mixture, ¼ tsp freshly ground black pepper then place lid on crockpot. Heat on high for 2 hours or low for 4 hours, 1 large egg, lightly beaten 8 oz. lump crab meat, drained and shell pieces removed stirring occasionally. Let simmer on low or warm setting once done.

2 Tbsp. canola oil

Pesto Tortilla Pinwheels

Place bread pieces in a mini food processor; pulse until fine bread crumbs form. Finely shred lemon rind; set aside. Squeeze juice 8 oz. cream cheese, softened to equal 1 Tbsp. Combine juice, tarragon, salt, pepper and egg in ½ cup pesto a medium bowl, stirring with a whisk. Add bread crumbs, toss to 2 ⁄3 cup shredded Parmesan cheese combine. Add crab meat, toss gently to combine. Shape crab mixture 3 large flour tortillas 12” into 16 equal patties (about 1½ Tbsp.), place on a plate. Chill 15 1 lb. thinly sliced turkey or ham deli meat minutes to set. Heat a large nonstick skillet over medium-high heat.

In a bowl, beat together the cream cheese, pesto and Parmesan cheese until Add oil, swirl to coat. Add crab cakes to pan, cook 2 minutes on smooth. Spread 1⁄3 of the mixture on top of one of the tortillas. Top cream each side or until browned and done. Arrange crab cakes on a platter, cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap sprinkle evenly with rind. with plastic wrap. Refrigerate for 2-4 hours. Remove from refrigerator and unwrap. Slice into rounds and display on serving plate or tray.

Melissa Salis

Breads/Breakfast Make Ahead Bran Muffins Laurie Bosley

Best Waffles Ever!

Peggy Luther

3 cups sugar 1 heaping cup shortening 5 tsp. soda 1 tsp. salt 2 cups boiling water 6 cups Nabisco 100% Bran 1-quart buttermilk 5 cups flour 4 eggs, beaten

Sift before measuring: 1 cup cake flour Re-sift with: 11⁄3 tsp. baking powder 1 ⁄8 tsp. salt 1 tsp. sugar 1 tsp. baking soda 3 egg yolks, beat in separate bowl until light Then add 1¾ cup light sour cream to the beaten yolks.

Pour boiling water over bran, shortening and sugar. Add eggs and buttermilk. Sift dry ingredients together twice. Add to liquid mixture.

Stir until just mixed. Refrigerate until ready to use in covered container.

Keeps 6-8 weeks. Bake 25 minutes at 350° in greased muffin tins.

Beat until stiff, but not dry, 3 egg whites. Then fold the egg whites gently into the batter. Plop batter into a conditioned, preheated waffle iron when the indicator light flashes. If batter seems too thick, add a little milk. Makes about 4 or 5 six-inch waffles.

Banana Bread with Cream Cheese

Moser’s Spoon Bread

Combine the dry ingredients to the egg/sour cream mixture with a few swift strokes.

Dorothy Wood

Mix together: 1 - 8 oz. pkg. cream cheese, softened ¾ cup softened butter 2 cups sugar 2 eggs 1½ cups soft mashed bananas, about 4 ½ tsp. vanilla 3 cups flour ½ tsp. baking soda ½ tsp. baking powder ½ tsp. salt Nuts if desired Pour into 2 greased baking pans. Bake at 350° for 1 to 1½ hours.

Mary Lou Kollath

Melt 1 stick margarine, cool and add 2 eggs-whip with a whisk.

Add: 1 cup sour cream and mix.

Add: 1 small can whole kernel corn, drained 1 small can cream style corn 1 pkg. Jiffy corn muffin mix ¼ cup sugar Mix well; bake in greased casserole dish at 350° for 45 min to 1 hour till brown on top.

18 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Zucchini Bread Combine: 1 cup oil 2 cups sugar 3 Tbsp. vanilla 3 eggs

Best Ever Banana Bread

Dorothy Wood

Sandy Tuchel

1 cup margarine 3 cups sugar 6 eggs 3 cups sour cream 4 tsp. baking soda 2 tsp. vanilla 4-5 ripe bananas, mashed 1 tsp. salt 5 cups flour 1 cup chopped walnuts (optional)

Then add: 3 cups flour ¼ tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 2 cups grated zucchini ½ nuts (optional) Bake 1 hour at 350°. Makes 2 large loaves or 6 small loaves.

Easy Pull-Apart Pizza Bread Patti Schneider

2 cans pizza dough or biscuits 2 cups Mozzarella cheese 2 Tbsp. Italian seasoning or parsley flakes 1 ⁄3 cup olive oil 8 oz. pkg. pepperoni 1 cup Parmesan cheese ½ tsp. garlic powder (optional)

Cream together butter, sugar and eggs. Mixed sour cream and baking soda together in a separate bowl and let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 4 greased and floured 9x5 inch bread pans and bake 50 minutes at 350°or until toothpick inserted comes out clean.

Slow Cooker Stuffed French Toast Vicky Graf

1 loaf French bread, torn into pieces 8 oz. cream cheese, cut into pieces 6 eggs ½ cup milk 2 Tbsp. cinnamon 1 Tbsp. vanilla 1 tsp. salt ½ cup brown sugar 3 oz. pecans ½ cup soft butter 1 Tbsp. cinnamon

Preheat oven to 350°. Cut pizza dough or biscuits into quarters. Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes or until the top is brown and the center is thoroughly cooked. Be sure to check the middle before you pull it out. If the middle is not cooked thoroughly, be sure to leave it in another 5 minutes at a Place French bread and cream cheese in bowl, set aside. In separate time until it’s done. Flip over onto a plate while it’s still hot. Serve with bowl, beat eggs, milk, cinnamon, vanilla and salt. Pour over bread, mix and place in refrigerator for 4 hours until absorbed. In small bowl, a side sauce. combine sugar, pecans, butter and cinnamon, mix together and set aside.

Banana Pecan Crunch Muffins In slow cooker, spray well or use slow cooker bag for easy cleanup. Add Melissa Salis bread-egg mix. Top with pecan mix and spread around. Cover and cook on low 8 hours. Serve with strawberry sauce or syrup.

Muffins: 1½ cups flour ½ tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 3 ripe bananas, mashed 2 ⁄3 cup sugar 1 egg 1 tsp. vanilla ½ cup melted butter

Crunch Topping ⁄3 cup brown sugar, packed 2 Tbsp. flour 2 Tbsp. butter 2 Tbsp. oats 1 ⁄3 cup chopped pecans 1

Donut Muffins Cathy Skaife

1 cup sugar ½ cup margarine, melted 1½ tsp. nutmeg 1 cup milk 2 tsp. baking powder 2 cups flour Topping: ½ cup margarine, melted 1 cup sugar 2 tsp. cinnamon

Mix sugar, margarine and nutmeg in a large bowl. Stir in milk, then mix in baking powder and flour until just combined. Fill muffin liners 2 ⁄3 full. Bake at 350° 20-25 minutes. While muffins are baking, place ½ cup melted margarine in a bowl. In a separate bowl, mix together 1 Preheat oven to 375°. Line a muffin pan with paper liners. Combine cup sugar and 2 tsp. cinnamon. Remove muffins from pan. Dip top of flour, cinnamon, baking soda, baking powder, and salt in a large bowl. each muffin into the melted margarine. Roll top of muffin into sugarIn a separate bowl, mix together mashed bananas, sugar, egg, vanilla and cinnamon mixture. Let cool. butter. Add in flour mixture and stir just until combined, do not overmix.

Divide batter evenly over 12 muffin cups. In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins. Bake 18-20 minutes or until a toothpick comes out clean.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 19

Blueberry Crumb Cake

Pumpkin Doughnuts

Donna Zee

Crumb Topping: 2 cups all-purpose flour 2 ⁄3 cup packed light brown sugar ½ tsp. cinnamon ½ cup melted butter Cake: 21⁄3 cups all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda 10 Tbsp. butter at room temperature 1¼ cups granulated sugar 3 eggs ¾ cup buttermilk 2 cups blueberries

Annibelle Aide

2½ Tbsp. butter 1½ cups sugar 2 eggs 1½ cups pumpkin 4 cups flour 2 tsp. baking powder 1 tsp. soda ½ tsp. nutmeg ½ tsp. ginger ¾ tsp. salt 1 cup buttermilk

Cream butter, sugar and eggs. Add pumpkin. Sift and thoroughly mix dry ingredients. Add to mixture alternately with buttermilk. Roll on lightly floured board. Cut and fry in deep fat at 365° to 375°. Drain on Preheat oven to 350°. Line 7x11 inch baking dish with foil to overhang paper towel. Roll in powdered sugar or granulated sugar. on sides by 2 inches. Coat with cooking spray.

Blueberry Zucchini Bread

Topping: Combine flour, brown sugar and cinnamon. Stir in butter.

Patti Schneider With hands, lightly squeeze together to form crumbs, reserve.

1 large egg cup light brown sugar, packed Cake: Combine flour, baking powder, baking soda and salt. Reserve. On ½ 1 ⁄ 3 cup canola or vegetable oil medium-high speed beat butter and sugar until fluffy 2 minutes. On low, beat in eggs, one at a time. Alternately beat in reserved flour mixture ¼ cup granulated sugar ¼ cup sour cream with buttermilk. Stir in blueberries by hand.

1 tsp. vanilla extract Transfer batter to pan and bake 25 minutes. Remove from oven and 1 cup all-purpose flour + ¼ cup for tossing with blueberries sprinkle top with crumbs. Bake 30 minutes or until toothpick inserted ½ tsp. baking powder comes out clean. Cool in pan on wire rack. Use foil to lift cake from pan. ½ tsp. baking soda If desired, sprinkle with confectioner’s sugar. Cut into squares. ¼ tsp. salt, or to taste 1 cup coarsely grated zucchini, laid loosely in cup and not packed Doughnuts (don’t wring out) Sharon A. Mathias 1 cup fresh blueberries 4 cups flour Preheat oven to 350°. Spray one 9x5 inch loaf pan with floured cooking 4 tsp. baking powder spray, or grease and flour the pan, set aside. To a large bowl, add the ½ tsp. salt first six ingredients, through vanilla, and whisk to combine. Add 1 cup 2 Tbsp. table fat flour, baking powder, baking soda, salt, and stir until just combined; ¼ tsp. cinnamon don’t overmix. Add the zucchini and stir to combine; set aside. To a ¼ tsp. nutmeg 1 medium bowl, add the blueberries, ¼ cup flour (helps prevent them ⁄8 tsp. mace from sinking while baking), and toss to coat. Add the blueberries and all 1 cup sugar flour bits to the large bowl with the batter and stir until just combined; 2 eggs don’t overmix. Turn batter out into the prepared pan, smoothing the top 1 cup milk lightly with a spatula.

Sift flour, baking powder and salt together. Blend fat, cinnamon, nutmeg and mace in bowl. Add sugar, ¼ cup at a time. Add eggs and milk. Beat Tip: Evenly sprinkle the surface with 1-2 Tbsp. blueberries for a visual 25 to 30 strokes. Chill dough 5 minutes. Put dough on floured board and pop of color. Bake for about 55 to 60 minutes or until the top is golden, shape dough 1⁄3 inch thick; cut with floured cutter. Cook, turning once. the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Drain on absorbent paper.

Baking times will vary based on the moisture content of zucchini, Energy Ball blueberries, climate, and oven variances. Bake until done; watch your Lois Houghton bread, not the clock and don’t worry if it takes more or less time to bake 2½ cups old fashioned oats than the baking time provided. Allow bread to cool in pan for about 15 1 cup peanut butter minutes before turning out on a wire rack to cool completely before ½ cup honey slicing and serving. Bread will keep airtight at room temperature for up 1 tsp. vanilla to 1 week, or in the freezer for up to 6 months.

1 cup miniature chocolate chips In a large bowl, stir together oats, peanut butter, honey and vanilla until well combined. Stir in the chocolate chips. Roll dough into balls and put on cookie sheet. Place in refrigerator for an hour. Put in an airtight bowl.

Keeps in refrigerator for 2 weeks or put in freezer.

20 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Salads/Soups/Sides Hamburger Soup

Jan’s Taco Soup

Hilary Troester

1 lb. ground beef, browned 1-quart canned tomatoes 5 cups water 1 cup diced carrots 1 cup diced celery 1 cup diced onion 1 tsp. basil 1 ⁄3 cup pearl barley or rice ¼ cup ketchup 1 tsp. beef bouillon 2 tsp. seasoned salt

Jan Hartwig

1½ lbs. ground meat (beef or poultry) 1 onion, chopped 28 oz. can diced tomatoes, undrained 16 oz. can kidney beans, undrained 17 oz. can corn, undrained 8 oz. can tomato sauce 1 pkg. dry taco seasoning 1-2 cups water (optional)

Combine all ingredients and simmer for 2 hours.

Cloud Five Salad Joanne Udelhofen

11 oz. can mandarin oranges, drained 13 oz. can pineapple tidbits, drained 11 or 12 oz. small curd cottage cheese 9 or 10 oz. frozen Cool Whip, thawed 3 oz. pkg. orange gelatin

Toppings 1 cup shredded cheese 1 bag nacho chips 1 cup sour cream Brown your meat, add all other ingredients except the toppings. Simmer 15 minutes. Ladle into bowls, top with cheese, chips and sour cream.

Great with a salad.

Mandarin Orange Jello Salad Mary Lou Kollath

1 lg. box of Jello, mixed as usual 1 large can of mandrarin oranges, drained Gently mix first 3 ingredients. Use a medium size bowl to mix gelatin 1 cup whipped cream or use one small Cool Whip and topping by folding in the gelatin until it dissolves. Fold into the fruit Make Jello and let it set till it starts to thicken. Whip the Jello, add mixture and chill until served. whipped cream and fold in oranges.

Loaded Cauliflower Casserole

Escalloped Corn

Donna O’neil Haberlie

Mary Lou Kollath

1 head of cauliflower, cut up 6-8 strips of bacon, cooked and crumbled 6 Tbsp. chives ½ cup mayonnaise ½ cup sour cream 2 cups cheddar cheese, shredded

Mix together and put into 9x13 greased pan: ½ cup butter or margarine, melted 1 - 7 oz. can corn, drained 1 - 7 oz. can creamed corn 2 beaten eggs 1 - 8 oz. carton sour cream Preheat oven to 425°. Boil cauliflower 8-10 minutes; drain. Combine sour 1 - 8½ oz. pkg. Jiffy Cornbread mix cream, mayonnaise, ½ of bacon, 3 Tbsp. chives, 1 cup cheese and cauliflower; 1 - 4 oz. can chopped green chilies, drained (optional) mix well. Place in baking dish, cover with the rest of bacon and cheese. Bake Bake a 325° for 45 minutes to 1 hour 15-20 minutes until cheese is melted. Top with remaining chives.

Pickled Vegetables Lois Houghton

2 zucchinis, diced 1 cup cauliflower heads, diced 1 cup green beans 2 carrots, diced 1 onion, diced 2 kohlrabies, diced Brine: 1 cup vinegar 1 cup sugar 1 cup water ½ tsp. celery seed ½ tsp. mustard seed ½ tsp. pickling spice Bring brine to a boil, put in veggies, boil 5 minutes. Put in quart or pint jars and seal. You can use any garden vegetables you like.

Bread & Butter Pickles Sharon A. Mathias

3 lbs. cucumbers 8 large onions 2 large sweet peppers ½ cup salt 5 cups cider vinegar 5 cups sugar 2 Tbsp. mustard seed 1 tsp. turmeric 2 Tbsp. celery seed Slice cucumbers as thin as possible. Chop onions and peppers; combine with cucumbers and salt. Let stand 3 hours and drain. Combine vinegar, sugar and spices in large kettle. Bring to a boil. Add to drained cucumbers. Put in jars and seal.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 21

Oven Fries

Greek Tortellini Pasta Salad

Mary Lou Kollath

Scrub 3 medium unpeeled baking potatoes (about 1½ lb.)

Cut into 3½ x ½ x ½ inch strips. Place in a bowl; cover with cold water and let stand 30 minutes. Drain. Pat dry with paper towels. Combine:

Roxanne O’Neil

1 lb. tortellini shells 1 cup cherry tomatoes, halved ½ red onion, diced 1 large cucumber, peeled and chopped ½ cup Kalamata olives ½ cup Feta cheese 1 ⁄3 cup basil leaves

2 tsp. veggie oil, ¼ tsp salt, 1⁄8 tsp pepper and potatoes, toss well to coat.

Arrange in single layer on baking sheet coated with veggie cooking spray. Bake at 475° for 25 minutes or till tender and browned. Turn over after 15 minutes to brown. Makes 6½ cups.

Greek Dressing: ½ cup extra virgin olive oil Broccoli Salad 1 ⁄3 cup apple cider vinegar Jane Clauer 3 tsp. minced garlic 1 large bunch broccoli, chopped 1 tsp. dried oregano 1 medium head cauliflower, chopped 1 tsp. dried basil 1 cup shredded Cheddar cheese ½ tsp. thyme 1 lb. bacon, fried crisp then crumbled 2 tsp. sugar 1 Tbsp. Dijon mustard Dressing: ½ tsp. salt 1 cup Miracle Whip Black pepper to taste ½ cup white sugar Juice of ½ lemon ¼ cup vinegar

Mix dressing ingredients and pour over above ingredients and gently Combine all dressing ingredients in a jar and shake. In large bowl, combine all ingredients and pour dressing over top and toss to combine. stir. May add red onion.

Cheddar Baked Potato Slices Donna Zee

Sweet Potato Gratin w/Pecan Ginger Streusel Kris Fry

10¾ oz. can cream of mushroom soup ½ tsp. paprika ½ tsp. pepper 4 medium baking potatoes, cut into ¼ inch slices (about 4 cups) 1 cup shredded Cheddar cheese

3 lbs. medium sweet potatoes (about 6) ½ cup apple cider or apple juice ¼ cup maple syrup 2 Tbsp. unsalted butter ½ tsp. salt

In bowl, combine soup, paprika and pepper. In greased 2-quart oblong dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400° for 45 minutes. Uncover and bake 10 minutes or until potatoes are fork-tender.

6 servings.

Streusel Topping: 5 Tbsp. all-purpose flour 3 Tbsp. packed light brown sugar 3 Tbsp. cold unsalted butter 1 ⁄3 cup coarsely chopped pecans 2 Tbsp. chopped crystallized ginger

Cheddar Cheese Potatoes Pat Gardner

2 lbs. hash brown potatoes, thawed 1-pint sour cream 1 stick margarine 2 cups Cheddar cheese, grated 1 can cream of chicken soup 2 Tbsp. minced onion 1 tsp. salt ½ tsp. pepper Topping: 1 cup crushed corn flakes 2 Tbsp. melted margarine

Heat oven to 350°. Lightly butter a shallow 2-quart baking dish.

Bring a large pot of salted water to a boil. Add whole unpeeled potatoes and cook until just barely tender when tested with a knife, about 15-20 minutes. Drain and run under cold water to cool. Pull off skin and slice into ½ inch thick rounds. Arrange slices in prepared dish slightly overlapping. Mix cider, syrup, butter and salt. Pour over potatoes. Cover tightly with foil and bake for 20 minutes. Meanwhile, mix streusel topping. In a medium bowl, combine flour and brown sugar. Cut in cold butter with a pastry blender until it resembles coarse crumbs. Fold in pecans and ginger. Remove potatoes from oven. Uncover and sprinkle with streusel topping. Bake uncovered until lightly browned, about 12-15 minutes. Serves 8.

Betty Freitag’s Cranberry Spread potatoes in a 13-inch cake pan. Mix remaining ingredients Mary Lou Kollath together except topping. Spread on top of potatoes. Sprinkle topping 1 - 3 oz. pkg rasberry Jello over. Bake at 350° for 60 minutes.

1 cup sugar, both dissolved in 1 cup boiling water Cornmeal Johnny Cake Mary Lou Kollath

3 eggs 2 cups milk 1½ cup corn meal 1 tsp. salt Bake at 350°

Salad

Add: 1 - 8 oz. can crushed pineapple, drained 1 ⁄3 cup pineapple juice, add water to make that amount 1 cup ground fresh cranberries ½ cup cut up celery ¼ cup nuts, optional Refrigerate till set.

22 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Potato Salad

Cream of Cauliflower Soup

Ricki Gates

Peggy Luther

5-7 russet potatoes, boiled with skin on, cool 2 dozen hard boiled eggs, cool 3 bunches radishes, sliced 3 bunches green onion, chopped 3-4 stalks celery, diced 1 pint sour cream 2-3 cups mayonnaise 2-3 Tbsp. regular mustard Salad Supreme Seasoning garlic salt onion salt pepper

2 medium onions, chopped 2 medium carrots, grated 2 celery ribs, sliced 2 garlic cloves, minced ¼ cup + 6 Tbsp. butter/margarine, divided 1 medium head cauliflower, chopped 5 cups chicken broth ¼ cup minced parsley (fresh is best) 1 tsp. salt 1 tsp. pepper ½ tsp. dried basil ½ tsp. dried tarragon 6 Tbsp. all-purpose flour 1 cup of milk (skim/low-fat is okay) ½ cup heavy whipping cream ¼ cup sour cream Fresh tarragon, optional

Combine half of sour cream, 2 cups mayonnaise and 2 Tbsp. mustard in a large bowl. Peel and dice potatoes and eggs; toss in bowl with mayonnaise mixture. Add seasonings to taste. Add radishes, onions and celery, mix well. Adjust seasonings and add more mayonnaise and/or sour cream to taste. This should be covered and refrigerated overnight to allow flavors to blend. Serves 10-12 people.

In a soup kettle or Dutch oven, sauté the onions, grated carrots, celery and garlic in ¼ cup butter until tender. Add the cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.

Meanwhile, in a heavy saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently.

Remove from the heat, stir in sour cream. Add to the soup kettle of vegetables. Heat to serve. Garnish with tarragon if desired.

Main Dishes Betty’s Tuna Veggie Bake

Better Than Takeout Honey Teriyaki Chicken

Mary Lou Kollath

Chealsey Hudson

Add salt to 1½ cups boiling water

1½-2 lbs. boneless skinless chicken thighs 1 ⁄3 cup honey Add: 1 ⁄3 cup teriyaki sauce 1½ cups sliced carrots 1½ Tbsp. soy sauce 4 thin sliced onion slices 2 tsp. minced garlic 1½ cups cubed potatoes 1 Tbsp. onion powder Cook uncovered about 15 minutes. Drain, reserving liquid, add enough 1 tsp. black pepper milk to liquid makes 2 cups. Add 1 cup cooked or canned peas to cooked veggies. Melt ¼ cup butter in sauce pan, add ¼ cup flour and ½ tsp. salt, Preheat oven to 425°. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined. blend well.

Pour sauce over chicken (if making ahead you can now cover with Add milk mixture slowly and cook about 5 minutes, stirring constantly. aluminum foil and refrigerate overnight, or freeze). Place in preheated Place veggies in 1½ quart buttered casserole. Cover with 1 - 7 oz. can oven for 25 minutes. white tuna, packed in water that has been rinsed, drained and flaked.

Queso Chicken Bake Pour on sauce, cover with ¼ cup bread crumbs. Bake at 350° for 30 minutes.

Karen Loeffelholz 4-5 chicken breasts Chicken Casserole 1 can Rotel Mary Lou Kollath 1 can corn, drained Cook 4 large chicken breasts or one whole chicken. Cut up in pieces. 16 oz. Velveeta, cut in small chunks Melt ½ cup butter and add one 8 oz. pkg. of Pepperidge Farm corn bread Spray 13x9 inch baking pan with nonstick cooking spray. Layer stuffing mix. Put ½ crumb mixture in bottom of greased casserole or ingredients as listed. Cover with foil and bake at 375° for 45-55 minutes.

9x13 pan. Put half of the cutup chicken or crumb layer. Mix 1 can cream of celery and 1 can cream of chicken soup and 1 soup can broth, saved from cooking chicken. Mix all together; pour half over chicken layer of crumbs, chicken and remainder of soup. Add final layer of crumbs on top. Bake at 325° for 50-60 minutes.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 23

Crock Pot Pork Tenderloin

Tuna Melts

Mary Kay Abing

Mary Lou Kollath

2 lb. pork tenderloin ¼ cup soy sauce 1½ Tbsp. yellow mustard 2 Tbsp. olive oil 3 Tbsp. maple syrup 1 tsp. onion powder 1½ tsp. garlic powder

6 oz. water packed tuna, mash and mix with 2 tsp. lemon juice. Split 2 English muffins and toast lightly. Place 1 pineapple ring (if desired) on top of each muffin half, fill with tuna. Cover with strips of cheese (2 oz.) and broil till cheese is melted.

Turn crock pot on low. In large measuring cup put all the ingredients for the marinade and whisk. Place tenderloin in crock pot and pour marinade over. Cook on low for 4-5 hours. I turn half-way through to get juices on both sides and then add 2-3 chopped green onions. Slice and serve pouring the juice over the meat.

1 - 12 oz. package of Shurfine noodles

Mary Lou’s Hamburger/Noodle Hot Dish Mary Lou Kollath

Cherry Tomato Pie Nancy Flanagan

6 strips bacon 15 oz. pkg. rolled refrigerated unbaked pie crust (2 crusts) 2 ⁄3 cup finely shredded Parmesan cheese ¾ cup finely chopped sweet onion 4 cups cherry tomatoes 1 Tbsp. olive oil ¼ cup fresh basil, finely chopped ½ tsp. kosher salt ½ tsp. black pepper 4 oz. cream cheese, softened ¼ cup mayonnaise 1 egg yolk, lightly beaten 1 tsp. finely shredded lemon peel ¾ cup thinly sliced leaf lettuce Lemon wedges (optional) Preheat oven to 400°. In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside. Let pie crust stand at room temperature for 20 minutes.

On a lightly floured surface, stack the 2 pie crusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin, unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2½ inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate.

Sides will not lay flat against pie plate. Prick bottom of pastry. Line pastry with a double thickness of foil, bake 10 minutes. Remove foil, bake 5 minutes more. Remove, and reduce heat to 375°. Sprinkle ½ cup of the cheese over the pie crust. Place half the bacon slices around the edge of the crust; set aside. Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings, set aside. Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt and ¼ tsp. pepper, stir to combine. In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil and pepper. Spoon cream cheese mixture into pie crust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes, weaving bacon between tomatoes.

Gently press tomatoes and bacon into the cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 minutes. Loosely cover pie with foil if edges brown too quickly. Let stand 60 minutes. Top with leaf lettuce and serve with lemon wedges.

Cook till almost tender, drain. Add: 1½ pounds browned hamburgercan add onions, salt & pepper while cooking.

1 package frozen mixed veggies (corn, peas & beans) 3 cans cream of celery soup (can add ½ cup milk or another can of celery soup, if it seems dry) Put in to large casserole dish, and bake about 1 hour at 350°.

Chicken Thai Pizza Tiffany Gardner

Sweet & sour sauce, cold Raw chopped red onion Raw sliced zucchini Cooked chicken breast, chopped Shredded cheese, as much or little as you want Crushed red pepper, optional Layer all on pre-cooked crust. Cook at 350° until top is golden brown.

Papa Tim’s Meat Loaf Timothy Mays

1¼ lbs. hamburger ¾ cup quick uncooked oatmeal ¼ cup onions 1½ tsp. salt ¼ tsp. pepper 1 egg, beaten ¾ cup milk Sauce: 1 ⁄3 cup ketchup 2 Tbsp. brown sugar 1 Tbsp. dry mustard 2 Tbsp. Worcestershire sauce Mix together and place in loaf pan. Add sauce to top and bake at 350° for 1 hour.

Taco Empanadas Mary Kay Abing

1 can of large refrigerator biscuits ¾ cup refried beans, divided 1 cup shredded cheese, divided ¾ prepared taco meat, divided Optional garnishes; chopped tomato, green onion and sour cream Preheat oven to 375° and line a baking sheet with aluminum foil. Flatten a biscuit on the foil using the heel of your hand, starting from the center and working out. Spread 1 Tbsp. of refried beans on the biscuit, then 1 Tbsp. of cheese and 1 Tbsp. of taco meat. Fold the biscuit by pulling one side up over the other and sealing edges with your finger. Crimp the edges and poke a few holes in the top with a fork. Do this with each biscuit. Bake in preheated oven 12-15 minutes until biscuits are golden brown. Top with optional garnishes.

24 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Zesty Chicken Pasta Alfrenara

Betty Freitag’s Chicken Casserole

Cameo Cartwright

Mary Lou Kollath

2 lbs. boneless chicken thighs and/or breasts, cut into 1-inch pieces 1 jar spaghetti sauce, any flavor 1 jar alfredo sauce ¾ box mini penne pasta 15 oz. can petite diced tomatoes 10 oz. can original Rotel 1 Tbsp. minced onions ¾ tsp. minced garlic 2 Tbsp. butter 1 Tbsp. Italian seasoning 1 tsp. basil 2 tsp. oregano 5 oz. pkg. real bacon bits 1 Tbsp. capers ¼ cup cut up olives ¼ tsp. red pepper flakes (optional) Mix spaghetti sauce, alfredo sauce, can tomatoes, can Rotel, Italian seasoning, bacon, capers, olives in a sauce pot. Bring to a boil. Turn heat to low and simmer. Cook the pasta per box instructions. Cook cut up chicken in a separate pan with salt, pepper, onions, garlic, and butter.

Add the pasta and chicken to the sauce. Bring to boil then simmer 15 minutes and serve.

Theresa Colney’s Spaghetti Sauce Mary Lou Kollath

Cook 1 pkg. Uncle Ben’s Long Grain and Wild Rice mix according to directions. Mix other ingredients: ¾ cup mayonnaise 2 cans cream of chicken soup 1 cup chopped celery 2 small onions 2 cans sliced water chestnuts Refrigerate overnight. Use 9x13 pan to bake at 300° for 45 minutes.

Corned Beef and Cabbage Sandy Tuchel

3½ to 4 pounds packaged corned beef brisket 3 carrots, peeled, and hand cut into ½ inch pieces 2 small onions, peeled and quartered 3 stalks celery, cut into 1½ inch pieces 1 bunch fresh parsley 2 large springs fresh thyme 1 head green cabbage (about 2 lbs.) cut into 8 wedges 1½ lbs. small red potatoes 1 cup sour cream 2 Tbsp. prepared horseradish ½ tsp. coarse salt chopped fresh parsley (optional) Combine corned beef, carrots, onion and celery in Dutch oven. Tie parsley and thyme together with kitchen string, add to Dutch oven. Add water to cover beef by 1 inch, bring to a boil over high heat. Reduce heat to medium-low, cover and cook about 2½ hours or until beef, cabbage and potatoes are almost tender.

2 large onions 2 garlic toes, chopped Dash of oil in large kettle 2 cans 12 oz. tomato paste 2 cans (46 oz.) V-8 Veggie Juice 2 Tbsp. oregano 2 Tbsp. basil salt and pepper

Add cabbage and potatoes to Dutch oven, cover and cook about 30 minutes or until beef, cabbage and potatoes are tender.

Meanwhile, combine sour cream, horseradish and ½ tsp. salt in medium After initial cooking, can add 2 pounds of browned hamburger for a bowl, mix well. Refrigerate until ready to serve. meaty mix.

Remove herbs from Dutch oven and discard. Remove beef to cutting board, rest 10 minutes. Slice beef across the grain. Arrange on serving platter with vegetables, season vegetables with additional salt to taste.

Sprinkle with chopped parsley, if desired serve with horseradish sauce.

Makes 8 servings.

Desserts Betty’s Orange Cookies Mary Lou Kollath

Cinnamon Pecan Bars Ellen Bratz

½ cup butter ½ cup Crisco 1½ cups sugar 2 eggs 1 cup sour cream

1 pkg. butter pecan cake mix ½ cup packed dark brown sugar 2 large eggs ½ cup butter melted ½ cup cinnamon baking chips

Juice and grated rind of 2 medium sized oranges (about ½ cup juice) 4 cups flour ¾ tsp. salt 1 tsp. baking powder 1 tsp. baking powder and baking soda

Preheat oven to 350°. In large bowl combine cake mix and brown sugar.

Add eggs and melted butter, mix well. Stir in pecans and baking chips.

Spread in a greased 13x9 pan. Bake 25-30 minutes. Cool in pan. Cut into bars. Makes 2 dozen.

Chill the dough. Bake at 425° for 8-10 minutes. (Drop from teaspoon) Makes 90-110 cookies.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 25

Easy Chocolate Chip Pumpkin Bars

Dorothy’s Bars

Ellen Bratz

Dorothy Wood

1 pkg. spice cake mix 1 - 15 oz. can solid pack pumpkin 2 cups chocolate chips

Crust: Cook together 1 cup light Karo syrup Combine cake mix and pumpkin. Beat on low speed for 30 seconds. 1 cup brown sugar Beat on medium for 2 minutes. Fold in ½ cups chocolate chips. Spread 2 cups peanut butter in greased 13x9 pan. Bake 350° 30-35 minutes. In microwave melt Remove from heat, add: remaining cholate chips and drizzle over bars. Makes 3 dozen.

2 cups of corn flakes

Peanut Butter Balls Dorothy Wood

Melt ½ cup butter

2 cups of Rice Krispies

When above is all well mixed put on a well buttered cookie sheet and chill.

Filling: ½ cup butter Refrigerate about ½ hour then roll into balls and chill. Melt 1 - 12 oz. 1 box of vanilla instant pudding mix pkg. of chocolate chips and 1⁄3 bar of paraffin in double boiler. Dip balls 4 cups of powdered sugar in melted mixture and place on wax paper. Refrigerate.

Add enough milk to mix. Put this on top of crust and chill.

Add: 3 cups crunchy peanut butter and 3 cups Rice Krispies

Rhubarb Roll Mary Lou Kollath

Preheat oven to 425° Mix together: 4 Tbsp. shortening 2 cups flour 2 Tbsp. sugar 1 tsp. salt ¾ cup milk 4 tsp. baking powder.

Top: melt together 1 - 12 oz. bag of chocolate chips 12 Tbsp. of butter Spread on top of bars and cut while frosting is soft. Refrigerate.

Scotcheroos Mary Lou Kollath

1 cup light corn syrup 1 cup white sugar 1 cup peanut butter

Bring to a boil. Cool slightly.

Dough will be sticky!! Spread dough on bread board, as for jelly roll.

Add: 6 cups Rice Krispies Flour the bread board liberally.

1 Sprinkle mixture of ⁄3 cup sugar, 2 tsp. cinnamon and 4 cups or more Melt: 1 small pkg. butterscotch bits & small pkg. chocolate chips of cubed or chopped raw rhubarb over top of dough, then roll up so you together and pour over top. Slice. have a long skinny roll. In the meantime, in a 7x11 pan, pour 2 cups Pumpkin Bars boiling water in that has 1 cup sugar dissolved in it. Be sure the water is Sandy Tuchel very hot! Slice the rolled-up dough with rhubarb into 12-16 slices. Place the slices in the hot water, it will be a messy process. Don’t worry if 2 cups sugar the rolls fall apart! Try to arrange the slices so that they are spread out 4 eggs the entire length of the pan, they increase as they bake and eventually 2 cups canned pumpkin, do not use pumpkin pie filling ¾ cup butter, melted fill all the gaps.

2 cups flour Sprinkle another 2 cups of cut up rhubarb in and around the slices in the 2 tsp. baking powder water, filling the pan. As it bakes, it absorbs all the water and becomes 1 tsp. baking soda a solid, full pan of desert. You can add more rhubarb than what is called ½ tsp. cinnamon for. It makes a rich, syrupy mixture as it bakes.

1 cup walnuts, chopped Bake for 35-40 minutes. Best when eaten while it’s warm.

Mix above ingredients well. Place into a greased and floured 9x13 pan.

This recipe is a very old one, and you won’t find it in any other Bake at 325° for 45 minutes or until a toothpick inserted comes out clean. cookbook. My husband’s mother and grandmother concocted it, many Frosting: years ago and we later generations make it often, think of the older 3 oz. cream cheese women cooking it in a wood stove oven.

6 Tbsp. butter or margarine 3 cups powder sugar Beachhouse Pecan Pie 1 tsp. vanilla Mary Lou Kollath 1 tsp. milk or cream 1 pie crust Beat well. Top cake with small pumpkin or candy corn Halloween 1 cup dark corn syrup 2 candy or extra walnuts. ⁄3 cup sugar 3 large eggs, beaten 1 tsp. vanilla Mix together, stir in 1 cup pecans, pour mix into crust and bake at 375° for 45 minutes, until the filling is set.

26 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

Betty’s Chocolate Drop Cookies

Five Layer Bars

Mary Lou Kollath

2 eggs, well beaten 2 cups brown sugar-beat together till light Add: 2 tsp. vanilla 1 cup shortening, melted with 4 - 1 oz. chocolate squares Add: (alternately with 1 cup buttermilk) 3 cups flour 1 tsp. salt and baking soda Add 1 cup walnuts Bake 10-12 minutes at 350°.

Sue FitzGibbon

1 - 10oz. pkg. soft coconut Macaroon cookies ½ cup sweetened condensed milk 6 Tbsp. semi-sweet chocolate pieces 6 Tbsp. raisins or dried cranberries ½ cup coarsely chopped peanuts Preheat oven to 350°. Arrange cookies in the bottom of a greased 9x13 pan. Press cookies together to form a crust. Bake for 12 minutes. Drizzle crust evenly with sweetened condensed milk. Sprinkle with chocolate pieces, raisins and peanuts. Bake for 25 minutes or until edges are light brown. Cool in pan on a wire rack. Cut into bars.

Jiffy Cherry Dessert

Frost with: 3 Tbsp. shortening 5 Tbsp. milk 2½ cups powdered sugar 1/8 tsp. salt 1 tsp. vanilla

Sandy Tuchel

1 pkg. Jiffy cake mix white or yellow.

8 oz. cream cheese, softened 1 small box vanilla instant pudding 1½ cups milk 1 can cherry or blueberry pie filling

The best cookies!

Soft Chocolate Chip Cookies Sandy Tuchel

2¼ cups flour 1 tsp. baking soda 1 tsp. baking powder 1 cup butter, softened 1 tsp. vanilla extract ¾ cup packed brown sugar 2 eggs ¼ cup white sugar 2 cups semisweet chocolate chips 1 small package vanilla instant pudding mix 1 cup chopped walnuts (optional) Note: Make a double batch and put in a full bag of chocolate chips.

Preheat oven to 375°. Cream together butter, brown and white sugar.

Beat in the pudding until blended. Stir in eggs and vanilla. Next add flour, baking soda and baking powder. Finally stir in chocolate chips and nuts. Drop cookies by spoonfuls onto ungreased cookie sheets.

Bake 12 minutes, edges should be golden brown.

Rosemary Shortbread Sue FitzGibbon

2½ cups all-purpose flour 2 Tbsp. chopped fresh rosemary ¾ tsp. salt 1 cup unsalted butter, softened 2 ⁄3 cup confectioners’ sugar

Bake Jiffy cake mix according to the directions on the box. Put into greased and floured 8x8 baking dish. Bake case as on the box. Let cool Beat together 8 oz. cream cheese, vanilla pudding. 1½ cups milk. Spread on cool cake. Top with cherry or blueberry pie filling.

To make a 9x13 cake double the recipe.

Espresso Frosting on Chocolate Coffee Cupcakes Melissa Salis

Cupcakes: 2 cups sugar 1 cup milk 1 cup brewed coffee, room temperature 2 eggs ½ cup vegetable oil 1 tsp. vanilla ¾ cup baking cocoa powder 2 cups flour 2 tsp. baking soda 1 tsp. baking powder ½ tsp. salt Frosting: 1 cup butter, softened 2½ cups powdered sugar 2 tsp. vanilla 2 tsp. espresso powder

Cupcakes: Preheat oven to 325°. Cream together the sugar, eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, combine In a bowl, whisk together flour, rosemary and salt. Beat butter and sugar the cocoa, flour, baking powder, baking soda and salt. Slowly add the on medium speed until well blended. On low speed add flour blend until dry mixture to the wet mixture and continue to beat until completely the mixture resembles coarse crumbs. Gather dough into two balls, wrap mixed. Pour into a greased cake pan and bake for 30-35 minutes until a toothpick comes out clean. both tightly in plastic wrap and refrigerate for 30 minutes.

Heat oven to 350°. Remove one dough ball and roll out to ¼ inch Frosting: Beat together the softened butter and powdered sugar, adding thickness on parchment paper. Punch out cookies using a 3½ inch tree a little at a time until it is completely mixed. In a very small bowl, shaped cookie cutter. Transfer cut outs to a cookie sheet about 2 inches combine the vanilla and espresso powder and stir until the powder has apart, refrigerate for 15 minutes. Repeat with second dough ball. Bake blended into the vanilla (it won’t completely dissolve). Then add this 350° for 10 to 12 minutes. (Do not allow cookies to brown). Transfer mixture to the whipped butter and sugar, and continue to mix until it has cookies to a cooling rack. Feel free to experiment with other sweet- evenly dispersed throughout the frosting. If it’s too thick, add a small amount of water. savory flavor combos. Try lemon zest or cocoa and cayenne.

November 9, 2017 • Making Spirits Bright • Unified Newspaper Group • 27

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28 • Unified Newspaper Group • Making Spirits Bright • November 9, 2017

JACK DANIEL’S FUDGE (Perfect for the Holidays! Adults only recipe.)

5 cups sugar (2 lbs.)

2 sticks unsalted butter 1 cup whole milk 11⁄2 teaspoons vanilla 25 large marshmallows, ripped in half

11.5 oz. Ghiradelli 60% cocoa bittersweet chocolate chips 21⁄2 cups powdered sugar 3 ⁄4 cup Jack Daniel’s or any alcohol of your choice. You will be able to really taste it!

Whisk whiskey with confectioner’s sugar and set aside.

Foil and butter a 9x13 inch (or larger) baking pan.

Put sugar, butter, milk and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils. Continue stiring while letting it boil for 3 minutes (time it, this is important). Remove from heat.

Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix.

Give whiskey mixture a quick stir and add it to the pot, stirring until fully incorporated.

Pour into greased pan and chill. Let mellow for a day.

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