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Making Spirits


2019 Holiday Cookbook & G ift Guide

2 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

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November 14, 2019 • 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, Hometown Holidays, Fall Fest and Verona Hometown Days, assist with local events, sponsor youth sports teams and contribute to the fabric of the community in too many ways to list. Please keep Verona merchants 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 maintain the spirit that makes Verona an outstanding community to live in.



Wishing You a Safe and Joyous Holiday Season The Verona Area Chamber of Commerce

4 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Season’s Greetings! The holidays are upon us. The staff of Unified Newspaper Group hopes 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 20th year of publishing a holiday cookbook. Recipes have been submitted by the readers of our newspapers of 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 156 N. Main Street • Oregon, WI 53575 • 608-835-6677

Treat Yourself This Year With a New Pair of Glasses with your remaining flex dollars!

320 S. Main Street, Verona, WI (608) 848-5168 www.VeronaVisionCare.com


Dr. Tami Hunt Dr. Emmylou Wilson Dr. Emma Letlebo Optometrists

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 5

Cooking for a holiday crowd Decorations and shopping draw much of the attention come the holiday season, and rightfully so. But many people’s fondest holiday memories occurred around the dinner table during meals with friends and family. Holiday foods tend to be rich, flavorful and time-consuming to prepare. However, all the effort is usually worth the satisfied smiles on the faces of loved ones. Planning holiday meals is challenging, and hosts often doubt if they have enough food for everyone. No one wants guests to leave feeling hungry, nor do they want to have tons of leftovers, much of which will inevitably end up in the trash. Determining how much food to serve involves figuring out a few key items, including the mix of guests (ratio of children, men and women), the length of the occasion, the timing of the event, and the type of meal one plans to serve. For example, if the holiday gathering is an after-dinner cocktail party, hosts can get away with offering very little food. However, hosts of holiday dinners have a lot more food to prepare. To get started, consider these general guidelines, courtesy of Allrecipes.com and The Spruce, a home living resource. • Think about which foods you plan to serve. Popular foods tend to go more quickly than other items, so serve more than the general portion guidelines suggest. Shellfish appetizers, roasted or mashed potatoes, wings, and slices of rich meat are examples of popular fare. • The more foods you offer, the smaller the portion sizes can be. But because guests will likely want to try all the offerings, expect the average person to consume more food per individual when several foods are offered.

• Most people will eat two to three portions each of appetizers or snacks. In fact, appetizers (for a hungry crowd) may be consumed in greater abundance than subsequent courses. • Average portion sizes for each guest include: 3 ounces of dips; 3 ounces of salad; 6 ounces of meat or main entree; 5 ounces of starch; and 11⁄2 pieces of dessert. These estimates can be used to calculate how much food will be needed. • Think about adding ‘safety’ items to the menu that can be pulled out in a pinch and don’t require much prep work. These can include cheese and crackers, extra bread, nuts, olives, or pretzels. Hosts who are overly concerned that guests may go overboard can tame portion sizes by hiring servers who can oversee buffet lines. Otherwise, serve guests plated meals directly from the kitchen, from which hosts can dole out the right amount of food to ensure everyone gets enough to eat.

Keep Safety in Mind When Decorating for the Holidays Decorations help make the holiday season a magical time of year. Stores are awash in color and twinkling lights, and similar imagery is on display in private homes. Designing holiday displays can be a great way for families to spend time together and kick off the celebration. In fact, according to Electrical Safety Foundation International, around 90 percent of Americans decorate their homes for the holidays. When trimming the tree and decorating this holiday season, families must keep safety in mind. A little planning and some precautionary measures can ensure displays are enjoyed all season long. Travelers Insurance offers the following holiday decorating safety tips. • Do not overload outlets. Plan displays according to the number and location of available outlets. • Never exceed the maximum number of light strands that can be attached together. • Use lights and products that have been tested for safety. Certification marks like UL, ETL and CSA are from nationally recognized laboratories. • LED lights should be used whenever possible. Such lights consume less energy and run cooler than other bulbs. • The ESFI says candles start almost 50 percent of all decoration fires. Minimize the risk by using candles only when they can be monitored. Artificial candles can be used in place of real candles.

• Check for freshness in live trees. A fresh tree will last longer and is less of a fire hazard than an old tree. • Place Christmas trees at least three feet away from all heat sources, including fireplaces and heaters. • Use decorations that are non-combustible or made from flame-resistant materials. • Pay attention to the age recommendations of decorations to see if they can be used in homes with young children. Some items, however common, are choking or strangulation hazards. • Avoid putting small, ‘mouth-sized’ decorations near the ground or on lower limbs of trees, where young children can easily reach them. • Exercise caution when hanging decorations at high heights. Make sure the ladder is secured and have a spotter who can hold the ladder and pass items up safely. • Outdoor electric lights and decorations should be plugged into circuits protected by ground fault circuit interrupters, or GFCIs. • Exercise caution when decorating near power lines that extend to the house. • Keep hung stockings far away from open flames so they do not catch any errant embers. These are just a few suggestions for decorating a safely for the holiday season.

6 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

How To Make Holiday How To Approach Gift Wreaths The Easy Way Exchanges At The Office There are many different ways to decorate homes and businesses for the holidays. Tall evergreen trees are among the most visible symbols of the holiday season. However, wreaths hung on doors, windows or fences also are ubiquitous this time of year. Wreaths adorn homes primarily during the holidays of Easter and Christmas. Wreaths have also been worn around the head or neck in ceremonial events around the globe for centuries. It is believed the first wreaths date back to ancient Greece and Rome. Members of the GrecoRoman society were known to hand-make ring-shaped items using fresh tree leaves, small fruits, flowers, and twigs. Oftentimes these headdresses symbolized a person’s social status. Others suggest wreaths evolved to become a Christian symbol of immortality. Regardless of how wreaths are viewed, many people like to display wreaths for the holidays. Wreaths can be purchased premade, but making a wreath on your own can make the holidays even more fun. One of the easiest ways to make a wreath is to design it around a circular floral foam form. Gather supplies to make the wreath. For traditional wreaths, supplies will include sprigs of evergreen (real or artificial), ribbon, floral wire, bows, and artificial berries. Working around the foam form, arrange the boughs of evergreen, using the floral wire to wrap or pin into the foam itself. Keep the layers coming until you get the desired coverage. Embellish with a ribbon or place a bow. The blog A Piece of Rainbow says that creating a wreath jig is an easy way to make a wreath. Cut a dollar-store laundry basket bottom from the top ring to make a template, on which you can place wreath-making materials so they keep their circular form. Use floral wire or natural jute string to tie the materials together. Experiment with fresh evergreen, twigs, holly branches, or whatever materials you choose. Thick card stock also can serve as the wreath template. Attach artificial flowers or leaves, spray snow, ornaments, or other items to the card stock ring with a firm adhesive. Many craft stores sell wreath forms made of natural vines that have been strung in a ring. These can be decorated in their entirety or left a little sparse to let the natural twine show through. Wreaths may seem like complicated creations. But a little imagination and the right materials is all it takes to create a homemade wreath

Gift giving is a big part of the holiday season. While people typically exchange gifts with relatives and close friends, it’s not uncommon for co-workers to exchange gifts as well. Office gift exchanges are not as simple as giving gifts to friends and family members. Gifts that might be entirely appropriate to give to relatives and friends may raise eyebrows if given to co-workers. To avoid awkward situations, professionals can consider the following tips before purchasing gifts for co-workers.

• Contact your human resources department. Many companies have established protocols that govern office gift exchanges. Some may prohibit gift-giving altogether, while others may place dollar limits on gifts or restrict gifts to certain items, such as food or gift cards. Contact human resources before organizing an exchange or purchasing gifts to ensure you don’t violate company rules. • Keep it simple. Even if your office has no rules governing gift exchanges, keeping things simple and placing a dollar limit on gifts can avoid hurt feelings and awkward situations. No one expects an elaborate gift from a co-worker, so something as simple as a $20 gift card should suffice. • Reach a consensus regarding gifts for supervisors. Discuss exchanges with your co-workers before purchasing gifts for supervisors. Workplace environments can become awkward and uncomfortable if one person appears to have spent more on a gift for a supervisor than his or her co-workers. When gifting supervisors, decide on a dollar amount that everyone is comfortable with and agree to only purchase gifts for a supervisor if everyone can afford to do so. Someone may not be able to afford a gift, and that person should not be made to feel bad. • Supervisors must think before buying gifts as well. Supervisors who intend to buy their subordinates gifts also must take steps to avoid potentially awkward situations. Giving the same gift, such as gift cards to local stores and restaurants, will avoid giving the impression that you’re playing favorites. Office gift-giving is common during the holiday season. Such exchanges should be handled delicately and be respectful of everyone in the office.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 7

Eco-Friendly Gift Options

The saying ‘the more the merrier’ certainly applies during the holiday season. But during a season of big gifts, extra food and travel, ‘more’ can exact a heavy toll on the environment. According to Stanford University, Americans generate 25 percent more trash between Thanksgiving and New Year’s Eve than during the rest of the year. While no one wants to take anything away from the spirit of holiday season, everyone can take steps to make the holidays eco-friendlier. In fact, there are various eco-friendly gifts that can make great presents and benefit the environment at the same time. Purchase experiential gifts When making holiday shopping lists, think of gifts that offer experiences rather than material goods. Gifts that involve experiences, such as going to a sporting event or attending a play or musical, decrease reliance on wrapping paper. Such gifts also reduce clutter in the recipient’s house and conserve the resources otherwise used to manufacture alternative items that would have been purchased. Experiential gifts that also tap into environmental pursuits, such as touring with an animal rescue group, or accommodations at a carbon-neutral hotel can be an added bonus. Opt for locally made gifts Select gifts made by local artisans or companies that operate domestically. This cuts down on the carbon emissions from having to ship products from long distances or even overseas.

Give climate-friendly stocking stuffers Companies like Cool Effect offer gifts for those looking to offset carbon emissions through clever funding. People can buy and offer gifts that correlate to packages like Costa Rican wind power or the ‘poo package,’ which funds biogas digesters for family farms in India that capture methane emissions from cattle dung. Get crafty Gifts from the kitchen or ones made by the giver can be crafted from sustainable materials. They also show how you care by taking the time to customize a gift for the recipient. Avoid gag or useless gifts Select gifts only with utility in mind. Skip purchases that are made only to beef-up the look of presents under the tree or to make it appear that gifting was more generous. Items that a person cannot or will not use will ultimately be relegated to the trash, which is wasteful. Wrap in reusable materials Fancy wrapping paper certainly looks nice, but choose other materials that can be reused. Look for decorative tins, boxes, fancy gift bags, and other items that can be reused for years to come. Sustainability is possible during a season of excess when gift givers shop and wrap gifts with the environment in mind.

8 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

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November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 9






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10 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019


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November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 11

Appetizers/Beverages Swiss Cheese Fondue Sarah Streiff

1 garlic clove, peeled and cut in half 2 cups white wine (Chardonnay) 1 ⁄2 lb. aged Swiss cheese, grated 1 ⁄2 lb. Gruyere cheese, grated 3 Tbsp. cornstarch Pinch of cayenne pepper 1 ⁄2 tsp. nutmeg 2 Tbsp. Kirsch 1 loaf French bread, cut into cubes Rub the inside of a double boiler with the garlic clove. Pour in the wine and heat to simmering. Toss the cheese with the cornstarch; drop into wine by the handful, stirring after each addition with a wooden spoon until cheese is melted. When fondue is smooth and bubbly, add the cayenne, nutmeg and Kirsch. Transfer to fondue pot and place over flame. Spear bread cubes with fondue forks and dip in cheese. 6 servings.

Taco Joe Dip (slow cooker) Sandy Tuchel

16 oz. can kidney beans, rinsed and drained 151⁄4 oz. can whole kernel corn, drained 15 oz. can black beans, rinsed and drained 141⁄2 oz. can stewed tomatoes 8 oz. can tomato sauce 4 oz. can chopped green chilis, drained 1 envelope taco seasoning 1 ⁄2 cup chopped onion Tortilla chips In a slow cooker, combine the first 8 ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips. Yields about 7 cups.

Perfect Pico de Gallo From John Wayne Cookbook Sandy Tuchel

12 Roma tomatoes, seeded and chopped 1 large white onion, finely diced 3 to 4 jalapeño or serrano peppers, seeds and veins removed, finely minced 2 cups chopped fresh cilantro; stems removed 2 limes, juiced Kosher salt and pepper, to taste Combine the tomatoes, onion, jalapeño or serrano peppers and cilantro in a large mixing bowl and stir to combine. Add lime juice and stir to combine. Add salt and pepper to taste.

Pimento Cheese Dip

Crab or Shrimp Spread Marcia Moe

1 can crab or shrimp 3 Tbsp. finely chopped onion 3 oz. cream cheese with chives 1 tsp. lemon juice ¾ tsp. horseradish 1 tsp. Accent or seasoned salt 3 Tbsp. Miracle Whip Garlic salt, a good shake Refrigerate at least 3 hours. Take out about 45 minutes before serving.

Spinach Dip with Rye Bread Marcia Moe

1 pkg. frozen chopped spinach, thawed and drained 1 cup sour cream 1 cup mayonnaise 1 small onion, chopped 1 cup water chestnuts, chopped 1 pkg. Knorr dry vegetable soup mix Mix and let stand for 4 hours in refrigerator before serving. Cut out center of rye bread and put dip in center. Use bread for dipping.

Bacon Wrapped Dates Brenda Roth

16 oz. package of regular thickness bacon, cut into thirds 8 oz. package of pitted dates Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil. Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downward on the cookie sheet. Press firmly on the bacon-wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon. Bake for 20-25 minutes until crisp. Let cool 10-15 minutes before serving. I keep them warm in a small crock pot. They are delicious even though they sound a little weird.

Bucket of Grasshoppers Dorothy Wood

¼ cup creme de cacao 1 cup creme de menthe 13 oz. milk 5 quart pail of vanilla ice cream softened Beat ingredients together with mixer. Put back in pail and freeze. Soften a bit before serving. Sometimes we put them in ice cream cones.

Lori Aebly

5 oz. jar pimento cheese spread 2¼ oz. can deviled ham ½ cup mayonnaise ¼ cup chopped parsley 1 Tbsp. grated onions Mix all ingredients. Chill. Serve with corn chips or crackers. Makes 1 cup.

Cranberry Brandy Slush Mary Lou Kollath

Combine: 7 cups water and 2 cups sugar. Heat until the sugar melts. Cool, then steep 4 tea bags in 2 cups hot water. Cool, then mix all together with a 6 oz. can of frozen cranberry juice, 6 oz can of frozen orange juice and 2 cups of brandy. Freeze until slushy. Serve, mixed with 7Up, Squirt or Ginger Ale.

12 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Breakfast/Breads Rio Bravo Breakfast Biscuits – Cast Iron From John Wayne Cookbook Sandy Tuchel

Biscuits: 2 cups flour 1 Tbsp. baking powder 1 tsp. sugar 1 tsp. kosher or fine sea salt ½ tsp. baking soda ½ cup cold butter, cut into small pieces 1 cup buttermilk Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat. Place flour, baking powder, sugar, salt and baking soda in a food processor fitted with a steel blade and pulse several times to combine. Add the butter and pulse until the flour resembles coarse meal. Add the buttermilk and process until the mixture forms a dough. Drop the dough in a large spoonful on the prepared pan. You should get about 16 biscuits. Bake for 17 to 18 minutes or until golden brown. Split open with a fork or knife and top with gravy. Gravy: 1 lb. breakfast sausage (like Jimmy Dean’s) 1 ⁄3 cup flour 4 cups milk Salt and pepper, to taste Break the sausage into a cold cast iron skillet. Turn the heat to medium high and cook, breaking up the sausage, until browned. Add the flour to the pan and cook for 1 minute, stirring. Add the milk and cook, stirring frequently, until thickened. Season to taste with salt and pepper. Serve with fried bacon. Serves 8 (2 biscuits with gravy per serving).

Classic Scratch Biscuits From John Wayne Cookbook Sandy Tuchel

11⁄2 cups flour, plus more for rolling ¾ cup cornstarch 1 Tbsp. baking powder 1 tsp. kosher or fine sea salt 6 Tbsp. butter, cut into small pieces ¾ cup milk Preheat oven to 400°. Line a baking sheet with parchment paper. Whisk together the flour, cornstarch, baking powder and salt. Cut the butter into the flour either with a pastry cutter, two knives or by rubbing the butter into the flour with your fingers. Make sure you leave some larger pieces of butter. Add the liquid, starting with ½ cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to ½ inch thick. Cut into biscuits using a 21⁄2 inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for 20 minutes or until lightly browned. Serve warm. Wayne Family Tip: Make sure your butter is cold at the start to achieve maximum flakiness.

Holiday Brunch Casserole Sandy Tuchel

1 package Jimmy Dean sausage (cooked, drained and crumbled) 41⁄2 cups cubed day old bread 2 cups shredded sharp Cheddar cheese 10 eggs, slightly beaten 4 cups whole milk 1 tsp. dry mustard 1 tsp. salt 1 ⁄4 tsp. onion powder Fresh ground pepper to taste 1 ⁄2 cup sliced mushrooms (optional) 1 ⁄2 cup peeled chopped tomatoes (optional) Place bread in well buttered 9x13 inch baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325°. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly. Serves 6.

Tex-Mex Sausage and Egg Bake Sandy Tuchel

12 oz. bulk spicy pork sausage (Jimmy Dean) 5 cups frozen southern style hash brown potatoes (from 32 oz. bag) 4.5 oz. can Old El Paso chopped green chilis 3 cups shredded Colby-Monterey Jack cheese blend (12 oz.) 6 eggs 11⁄2 cups milk 1 ⁄4 tsp. salt 1 cup Old El Paso Thick ’n Chunky salsa Spray 9x13 inch (3 quart) glass baking dish with cooking spray. In 10 inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chilis and 11⁄2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well-blended. Pour over potato mixture. Sprinkle with remaining 11⁄2 cups cheese. Cover. Refrigerate at least 8 hours but no longer than 12 hours. Heat oven to 350°. Uncover. Bake 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with salsa. Serves 10.

Grandma Vi’s Belinekransers Brenda Roth

4 raw egg yolks 3 cooked egg yolks (hard boiled) 2 cups sugar 5½ cups flour 1 lb. softened butter Mash cooked egg yolks and mix well with sugar. Add well beaten raw egg yolks. Blend butter and flour together. Add to egg and sugar mixture. Beat well. Dough will be stiff. Slice off small pieces and roll into ropes 4 inches long. Shape into rings with ends crossed. Brush top of rings with slightly beaten egg whites. Sprinkle with sugar. Bake at 350° until pale brown, about 15 minutes.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 13

Breakfast/Breads Breakfast Casserole

Deluxe Corn Muffins

Lori Aebly

1 can crescent rolls 1 lb. sausage or bacon or ham cooked and drained Fresh mushrooms, sliced ¾ lb. Monterey Jack 6 eggs beaten 1 can cream of onion Line a 9x13 inch pan Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake 350° for 1 hour.

Zucchini Pancakes Lucy McKee

⁄3 cup biscuit baking mix ¼ cup grated Parmesan cheese 2 eggs, lightly beaten 2 cups shredded zucchini 2 Tbsp. butter or margarine


In a bowl, combine the biscuit mix, Parmesan cheese, pepper and egg, just until blended. Add the zucchini and mix well. In a large skillet melt butter. Drop batter by about 1⁄3 cupful into skillet, press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Yields 5 pancakes.

Pumpkin Muffins Lucy McKee

Sift together: 4½ cups flour 2 Tbsp. baking powder 1 Tbsp. salt 1 Tbsp. cinnamon 1 Tbsp. ginger 1 Tbsp. nutmeg Cream together until soft & pliable: 1 cup butter 2½ cups sugar 4 eggs Continue creaming until light and fluffy. Blend together: 1½ cups pumpkin 1½ cups milk 1 Tbsp. baking soda Add pumpkin mixture and flour alternately to egg mixture. Blend only until well combined. Stir into mixture: 1 cup chopped nuts Grease muffin tins lightly. Place mixture into each cup. Sprinkle with sugar and cinnamon mixture: ½ cup sugar ½ tsp. cinnamon Bake 20 minutes at 375°. Yields 3½ dozen. Freezes well.

Mary Lou Kollath

In large bowl, combine: 1 cup flour 1 cup yellow cornmeal ¼ cup sugar 2½ tsp. baking powder ¾ tsp salt ½ tsp baking soda In another bowl, whisk: 1 egg 1 egg yolk 1¼ cups buttermilk 1 ⁄3 cup canola oil Stir in dry ingredients until just moistened. Fold in: ¾ cup whole kernel corn Fill greased muffin cups ¾ full. Bake at 400° for 18-23 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. To make honey butter, beat ½ cup softened butter and 2-3 Tbsp. honey until blended. Serve with muffins. Makes one dozen.

Baked French Toast Casserole Mary Lou Kollath

Slice 1 loaf of French bread into 20 slices. Arrange slices in a generously buttered 9x13 inch pan, overlapping the slices. Combine the following: 8 large eggs 2 cups half and half 2 Tbsp. sugar 1 tsp. vanilla ¼ tsp. cinnamon ¼ tsp. nutmeg Dash of salt Pour mix over the bread slices. Cover with foil and refrigerate overnight. The next morning, preheat oven to 350°. Combine the following; 2 sticks butter 1 cup brown sugar 1 cup pecans 2 Tbsp. light corn syrup ½ tsp. cinnamon and nutmeg Blend all well. Spread topping over the bread and bake for 40 minutes at 350° until puffed and golden brown. Serve with maple syrup or regular syrup, just a drizzle across the top. Several servings. Delicious!

14 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Soups/Salads/Sides Creamy Italian Spiral Salad Sandy Tuchel

Two 16 oz. pkgs. multi-colored spiral pasta 1 medium bunch broccoli, cut into florets 1 medium head cauliflower, cut into florets 2 cups frozen peas and carrots, thawed 2 cups cherry tomatoes, quartered 1 cup shredded Parmesan cheese 6 green onions, chopped (with greens) 1 ⁄2 cup green pepper, chopped 21⁄4 oz. can sliced ripe olives, drained Two 16 oz. bottles creamy Italian salad dressing Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cauliflower, peas and carrots, tomatoes, cheese, onions, green pepper and olives. Add the dressings; mix well. Cover and refrigerate for 2 to 3 hours or until chilled. Makes 30 servings (3⁄4 cup each).

Ham and Wild Rice Soup (slow cooker)

Sandy Tuchel 2 cups diced cooked ham 1 cup julienne carrots (from 10 oz. bag) 3 ⁄4 cup uncooked wild rice 1 medium onion, chopped (1⁄2 cup) 13⁄4 cups chicken broth (from 32 oz. carton) 103⁄4 oz. can cream of celery soup 1 ⁄4 tsp. pepper 3 cups water 1 cup half and half 1 ⁄4 cup sliced almonds 2 Tbsp. dry sherry, if desired 1 ⁄4 cup chopped parsley

Spray a 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half and half, almonds, sherry and parsley. Cover. Cook on low heat setting 7 to 8 hours. Stir in remaining ingredients. Increase heat setting to high. Cover. Cook 10 to 15 minutes longer or until hot. Makes 6 servings (11⁄2 cups each).

Snickers Salad

Mushroom Soup (slow cooker)

Sandy Tuchel

1 cup milk 3 oz. pkg. instant vanilla pudding 8 oz. whipped topping 1 to 2 Snickers candy bars 2 Granny Smith apples 1 to 2 bananas Combine milk and instant pudding. When set, stir in whipped topping. Cut up apples, Snickers, and slice bananas. Add to mixture shortly before serving, so that fruit stays fresh and Snickers don’t melt.

Beefy Vegetable Barley Soup (slow cooker)

Sandy Tuchel 11⁄2 lbs. beef stew meat 1 ⁄2 cup chopped onion 1 ⁄2 cup uncooked medium pearly barley 31⁄2 cups beef flavored broth (from 32 oz. carton) 1 cup water 1 tsp. dried thyme leaves 1 tsp. dried marjoram leaves 1 ⁄2 tsp. salt 1 ⁄4 tsp. pepper 12 oz. bag Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed, drained

Spray 3 to 4-quart slow cooker with cooking spray. Cut beef into bite size pieces if desired. In cooker, mix beef and remaining ingredients except mixed vegetables. Cover. Cook on low heat setting 8 to 10 hours. Stir in mixed vegetables. Increase heat setting to high. Cover. Cook 20 to 30 minutes longer or until vegetables are crisp tender. Makes 6 servings (11⁄3 cups each).

Sandy Tuchel

2 Tbsp. olive oil 2 large Vidalia onions, coarsely chopped 10 oz. pkg. cremini mushrooms 10 oz. pkg. button mushrooms Salt and black pepper 2 Tbsp. butter 6 to 10 cloves garlic, peeled and coarsely chopped 4 cups plus 2 Tbsp. beef broth, divided Heat oil in large skillet over medium-high heat. Add onions, mushrooms, salt and pepper. Cook and stir 8 to 10 minutes or until softened. Add butter and garlic; cook 1 to 2 minutes. Add 2 Tbsp. broth to skillet, scraping up any brown bits from bottom of skillet. Add vegetable mixture and remaining 4 cups broth to slow cooker. Cover. Cook on low 5 to 6 hours or on high 3 to 4 hours. Makes 4 to 6 servings.

Cream of California Soup Sandy Tuchel

⁄3 cup green onions (tops only) 2 Tbsp. butter 2 Tbsp. flour 1 ⁄2 tsp. salt 2 cups chicken broth 21⁄4 cups frozen cauliflower, thawed and chopped 2 cups 1% milk 11⁄2 cups (6 oz.) shredded reduced fat Cheddar cheese 2 Tbsp. dry sherry, optional 1 Tbsp. minced chives 1

In a saucepan, sauté onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat. Add cauliflower; simmer for 2 minutes. Add the milk and cheese. Cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives. Makes 6 servings.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 15

Soups/Salads/Sides Asparagus Soup Sandy Tuchel

1 cup chopped onion 6 green onions sliced 3 Tbsp. butter 11⁄2 cups sliced fresh mushrooms 1 lb. fresh asparagus, trimmed and cut into 1⁄2 inch pieces 491⁄2 oz. can vegetable broth 1 ⁄2 cup chopped fresh parsley 1 ⁄2 tsp. salt 1 ⁄2 tsp. dried thyme 1 ⁄4 tsp. pepper 1 ⁄8 tsp. cayenne pepper 2 cups cooked wild rice 3 Tbsp. cornstarch 1 ⁄3 cup water In a 3-quart saucepan, sauté onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings. Cover and simmer for 30 minutes. Add rice. Combine cornstarch and water until smooth; gradually stir in soup. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Cheesy Wild Rice Soup Sandy Tuchel

6.2 oz. pkg. fast cooking long grain and wild rice mix 4 cups milk 103⁄4 oz. can condensed cream of potato soup, undiluted 8 oz. process cheese (Velveeta), cubed 1 ⁄2 lb. sliced bacon, cooked and crumbled In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon. Makes 8 servings.

Holiday Bean Soup Mix in a Jar Sue FitzGibbon

Containers: 6 (1 pint) wide-mouth canning jars with lids 6 small resealable food storage plastic bags Soup Mix: 16 oz. pkg. dried black-eyed peas 16 oz. pkg. dried yellow split peas 16 oz. pkg. dried pinto beans 16 oz. pkg. dried green split peas 16 oz. pkg. dried navy beans 7 Tbsp. chicken-flavor instant bouillon 3 Tbsp. onion powder 1 Tbsp. garlic powder 4 Tbsp. dried thyme leaves 6 bay leaves In each jar, layer 1⁄3 cup (about 4 heaping Tbsp.) of each dried pea and dried bean in order given. In medium bowl, combine bouillon onion powder, garlic powder and thyme; mix well. Divide mixture evenly (about 2 Tbsp.) into each plastic bag. Add 1 bay leaf; seal bags. Seal jars with lids. Place seasoning bag on top of each jar. If desired, cover with decorative square of fabric and tie with ribbon. Include Holiday Bean Soup recipe. Yields 6 jars of mix.

Holiday Bean Soup

1 jar of Holiday Bean Soup Mix 8 cups water

Pour dried pea/bean mixture into large saucepan or Dutch oven. Add water and contents of small plastic bag included with jar; stir into mix. Bring to a boil over medium-heat. Reduce heat to medium-low. Cover and cook 11⁄2 hours or until pinto beans are tender; stirring occasionally. If soup seems too thick, add 1⁄4 cup water. Split peas will be very soft and will thicken soup. Season to taste with salt and pepper.

Granola Streusel-Topped Sweet Potatoes Golden Squash Soup

Sandy Tuchel 3 leeks (white portion only), sliced 4 medium carrots, chopped 5 tbsp. butter 3 lbs. butternut squash, seeded, peeled and cubed 6 cups chicken broth 3 medium zucchinis, peeled and sliced 2 tsp. salt 1 ⁄2 tsp. thyme, dried 1 ⁄4 tsp. white pepper 1 cup half and half cream 1 ⁄2 cup 2% milk In a Dutch oven, sauté leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat. Cover and simmer for 30 to 35 minutes or until vegetables are tender. Cool until lukewarm. In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired. Makes 12 to 14 servings or 31⁄2 quarts.

Sandy Tuchel

6 medium dark-orange sweet potatoes, peeled, cut into 11⁄2 inch pieces (7 to 8 cups) 1 ⁄2 cup whipping cream 2 Tbsp. butter or margarine 1 ⁄4 cup real maple syrup or maple flavored syrup 1 ⁄2 tsp. salt 4 Nature Valley maple brown sugar crunchy granola bars (2 pouches from 8.9 oz. box) 2 Tbsp. butter or margarine, melted In a 4-quart saucepan, place potato pieces and enough water to cover. Heat to boiling. Reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan. Heat oven to 350°. Spray 8 inch square (2 quart) glass baking dish with cooking spray. To potatoes, add whipping cream, 2 Tbsp. butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish. In small bowl, mix crushed granola bars and 2 Tbsp. melted butter. Sprinkle over potatoes. Bake 25 to 30 minutes or until hot and topping is crisp. Makes 10 servings (1⁄2 cup each).

16 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Soups/Salads/Sides Bacony Baked Beans – Cast Iron From John Wayne cookbook Sandy Tuchel

1 lb. dried white beans 6 slices think cut bacon, chopped 1 large white or yellow onion, diced 1 Jalapeño pepper, seeded, deveined and minced 1 cup barbecue sauce 1 ⁄2 cup light brown sugar, packed 1 ⁄4 cup ketchup 1 ⁄4 cup apple cider vinegar 1 tsp. dry mustard Place the beans in a large bowl. Cover with water and soak overnight. Drain and rinse the beans; place in a cast iron Dutch oven. Cover with fresh water; bring to a boil. Reduce the heat, cover the pot and simmer for 2 hours. Drain the beans. Preheat oven to 325°. Rinse and dry the Dutch oven. Put back on the stove over medium heat. Add the bacon and cook, stirring occasionally, until cooked through but not crispy. Add the onions and cook, stirring occasionally until tender, about 5 minutes. Add the Jalapeno pepper and cook, stirring for 1 minute. Add the beans back to the pot along with the rest of the ingredients. Cook for 2 to 3 minutes, stirring. Put the lid on the Dutch oven and bake for 2 hours or until the sauce is the consistency of syrup. Let sit for a few minutes before serving, if desired. Makes 10 to 12 servings.

Copper Pennies Marcia Moe

2 lbs. carrots (cooked and sliced) Do not overcook! 1 green pepper, diced very thin 1 onion, sliced very thin Place above in bowl in layers. Sauce: 1 can tomato soup 1 cup sugar 1 ⁄2 cup white vinegar Bring to boil. Stir in: 1 ⁄3 cup vegetable oil 1 Tbsp. Worcestershire sauce Cover the vegetables with sauce and marinate for 6 hours or overnight. Store in refrigerator in airtight container.

Mrs. Corning’s Salad Dressing Marcia Moe

3 Tbsp. milk 5 Tbsp. sugar 2 Tbsp. vinegar 1 Tbsp. Henri’s Tastee dressing 1 ⁄2 tsp. salt Pepper, lots 1 ⁄2 head of lettuce – shredded or cut into small pieces. Mix the first six ingredients together and pour over lettuce.

Cauliflower-Broccoli Salad Marcia Moe

Salad: 1 head cauliflower * 1 bunch broccoli * 1 cup chopped celery 8 oz. sharp Cheddar * 8 oz. frozen shrimp (optional) 1 cup frozen green peas, cooked * cut into bite size pieces Dressing: 11⁄2 cups sour cream 3 ⁄4 cup Miracle Whip 1 ⁄4 cup sugar 2 tsp. dill weed 2 tsp. lemon juice 1 tsp. salt 1 ⁄2 tsp. pepper

Marinate overnight. Serves 10-12.

Broccoli Cheese Casserole Marcia Moe

Three 10 oz. pkgs. frozen broccoli (chopped or whole) 3 Tbsp. butter 1 Tbsp. dehydrated onions 2 cans sliced mushrooms (in butter) save liquid and add to soup 1 can cream of mushroom soup 1 cup grated sharp Cheddar cheese Garlic salt 3-4 oz. pkg. sliced almonds 1 ⁄2 -1 cup crushed crackers Cook broccoli according to directions. Drain. Melt butter in bottom of 9x13 inch dish. Add broccoli and mushrooms. If too much butter, drain off excess and mix with cracker crumbs for top. Heat soup and cheese together. Add garlic salt. Pour over broccoli and mushrooms. Top with almonds and then cracker crumbs mixed with melted butter. Bake uncovered at 350° for 30 minutes.

Champagne Salad Marcia Moe

Cream together: 8 oz. cream cheese 3 ⁄4 cup sugar Drain and add to above: 10 oz. thawed strawberries 20 oz. can crushed pineapple Add to above: 2 diced bananas 1 cup chopped nuts 9 oz. Cool Whip Freeze. Makes 3 bowls. Take out 1½ hours before serving or put in refrigerator 3-4 hours before dinner and take out 30 minutes before serving.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 17

Soups/Salads/Sides Chinese Greens Marcia Moe

Big bowl of mixed greens 11 oz. can mandarin oranges, drained 2 green onions, sliced – tops included 2 Tbsp. sugar 1 ⁄2 cup slivered almonds Wonton strips In a small skillet, melt sugar over low heat, add the slivered almonds; stir until coated. Cool. Break into small pieces and set aside. Toss together lettuce, mandarin oranges and green onions. Pour dressing over salad just prior to serving. Sprinkle on the almonds and wonton strips. Dressing: 1 ⁄4 cup vegetable oil 2 Tbsp. sugar 2 Tbsp. cider vinegar 1 ⁄2 tsp. salt 1 ⁄8 tsp. pepper 1 ⁄8 tsp. hot pepper sauce (Tabasco)

Cream of Mushroom Soup Marcia Moe

51⁄2 Tbsp. butter, divided 1 ⁄3 cup flour 1 ⁄2 cup chopped onions 1 ⁄2 lb. (31⁄2 - 4 cups) sliced mushrooms (I double the mushrooms!) 31⁄4 cups (two 14 oz. cans) chicken or vegetable stock 1 tsp. dried basil OR 1 Tbsp. chopped fresh basil 1 tsp. dried parsley OR 1 Tbsp. chopped fresh parsley 1 cup milk 1 ⁄2 cup half-and-half 1 Tbsp. dried onion-mushroom soup mix Salt and ground white pepper Make a roux by melting 4 Tbsp. butter in a small sauce pan. Stir in flour until well blended. Cook over low heat, stirring often, 3-5 minutes. Remove from heat and set aside. Melt remaining 11⁄2 Tbsp. butter in soup pot and slowly cook onions over low heat until tender. Raise heat, add mushrooms and continue to cook 4-5 minutes, until mushrooms are tender. Add stock, basil and parsley. Bring to simmer. Meanwhile, heat together milk, half-and-half, and dried soup mix. Whisk roux into simmering mushroom/stock mixture until smooth. Stir in heated milk mixture; simmer 15-20 minutes. Season to taste with salt and ground white pepper.

Curry Dressing Marcia Moe

1 cup mayonnaise or plain yogurt 2 Tbsp. bottled mango chutney 2 Tbsp. milk 1 Tbsp. fresh lemon juice 1 tsp. honey 1 tsp. curry powder 1 ⁄4 tsp. ginger powder 1 ⁄4 tsp. garlic powder 1 ⁄4 tsp. turmeric Mix all ingredients together in small bowl and refrigerate overnight. Serve on your favorite tossed green salad or use as a dip for vegetables. Our salad consists of romaine lettuce, cucumbers, shredded Parmesan cheese and croutons.

Ruth’s Chris Sweet Potato Casserole Crust: 1 cup brown sugar 1 ⁄3 cup flour 1 cup chopped pecans 1 ⁄3 stick butter, melted

Brenda Roth

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350°. Sweet Potato Mixture: 3 cups mashed baked sweet potatoes ½-1 cup sugar (taste sweet potatoes first) ½ tsp. salt 1 tsp. vanilla 2 eggs well beaten 1 stick butter melted Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Spaghetti Corn Casserole Artichokes Side Dish Michele Aebly-Mahoney

Two 8.5 oz. can unmarinated artichoke hearts 4 oz. can chilies, diced 4 oz. can jalapeños, diced 1 cup non-fat mayonnaise 1 cup grated Parmesan cheese Mix all ingredients together. Put in 9x9 inch baking dish. Bake at 350° until golden brown. Serve. Note: Could also add browned chicken, cut up.

Lori Aebly

1 stick butter or margarine 1 can whole kernel corn with juice 1 can cream corn 1 can angel hair spaghetti, par boil 1 cup Velveeta cheese, cubed 1 can French fried onions (1⁄2 is ok) Melt butter in casserole dish. Add par-boiled spaghetti. Stir. Add rest of ingredients, except only ½ of onions. Bake 350° for 30 minutes; top with remaining onions. Bake 20-30 minutes more.

18 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Soups/Salads/Sides Cabbage Salad

Side Dish Roasted Asparagus

4 cups shredded cabbage ½ tsp. sugar 1 cup crushed pineapple, drained ¼ tsp. salt ½ cup mayo Dash pepper 1 Tbsp. milk (mix with mayo) Dash paprika 1 Tbsp. vinegar Mix all ingredients together. Pour over cabbage. Mix together. Serves 8-10.

2 lbs. fresh asparagus, trimmed ½ cup butter 2-4 green onions, chopped ½ tsp. salt Place asparagus in a shallow baking dish coated with nonstick cooking spray or olive oil. Combine the butter and green onions, spoon over asparagus. Sprinkle with salt. Bake uncovered at 425° for 10-15 minutes or until lightly browned. Yields 6 servings. You can also use cut carrots, sweet potatoes, large onions or potatoes.

Michele Mahoney

Lucy McKee

Oven Parmesan Chips Fried Green Tomatoes Lucy McKee

2 or 3 large green tomatoes Salt and pepper to taste ½ cup herbed bread crumbs 1 egg beaten (optional) 2 Tbsp. oil (corn, peanut, etc.) Wash and dry the tomatoes. Cut them into ¼ inch slices and season with salt and pepper. Spread the bread crumbs on a large plate. Arrange the tomato slices over the bread crumbs, pushing them gently into the crumbs and turning to coat well. (You may wish to dip each slice in beaten egg before coating with the bread crumbs.) Heat the oil in an enameled or stainless skillet, over medium heat and fry the tomato slices, turning each slice until brown, about 3 minutes on each side. Yields 2 servings.

Tender Crisp Cabbage Lucy McKee

½ head cabbage 2 Tbsp. butter 1 tsp. salt Dash of pepper 1 tsp. lemon juice Wash cabbage and shred coarsely. Melt butter in large shallow skillet. Add cabbage, a bit of water. Add the remaining ingredients. Cover and cook over medium heat from 10-12 minutes until tender and crisp. Stir occasionally. (This is a cooker cabbage which did not smell up the house.)

Lucy McKee

4 medium unpeeled baking potatoes ¼ cup butter or margarine, melted 2 Tbsp. finely minced onion ½ tsp. salt ¼ tsp. pepper 1 ⁄8 tsp. paprika ¼ cup grated Parmesan cheese Chopped fresh parsley (optional) Cut potatoes into ¼ slices. Place in a single layer on a greased baking sheet. In a small bowl, mix butter, onion, salt, pepper and paprika. Brush on one side of potatoes, then turn and brush other side. Bake at 425° for 15-20 minutes or until potatoes are tender and golden brown. Sprinkle with cheese and parsley, if desired. Yield 6-8 servings.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 19

Main Dishes Best Ever Mac n Cheese

Mushroom Swiss Steak and Gravy – slow cooker

Kosher salt for boiling water Vegetable oil 1 lb. elbow macaroni 1 quart whole milk 8 Tbsp. unsalted butter, divided 1 ⁄2 cup all-purpose flour 12 oz. Gruyere cheese, grated (about 4 cups) 8 oz. extra-sharp Cheddar cheese, grated (2 cups) 1 ⁄4 tsp. salt 1 ⁄2 tsp freshly ground black pepper 1 ⁄2 tsp. nutmeg 11⁄2 lbs. fresh white bread crumbs (made from 5 slices bread crusts removed) - for topping Preheat oven to 375°. Bring a large pot of salted water to boil. Drizzle oil into the boiling water, add the macaroni and cook according to package instructions (6-8 minutes). Drain well. Meantime, heat the milk in a small saucepan, but do not allow to boil. In another large pot (4 quart), melt 6 Tbsp. butter and add the flour all at once. Cook over low heat 2 minutes, stirring with a whisk. Whisk in the hot milk and cook a minute or two more, until thickened and smooth and remove from heat. Stir in the Gruyere, Cheddar, salt, pepper, ad nutmeg. Add the cooked macaroni and stir well. Pour into 3-quart (9x13 inch) baking dish. Melt remaining 2 Tbsp. butter, add fresh bread crumbs to coat evenly and sprinkle over the top of the casserole. Bake for 30-35 minutes until the sauce is bubbly and macaroni is browned on top.

1 large onion, chopped (1 cup) 2 medium carrots, sliced (1 cup) 4 oz. can mushroom pieces and stems, drained 11⁄2 lbs. boneless beef round steak, cut into serving size pieces 1 ⁄4 tsp. pepper 18 oz. Progresso Vegetable Classics creamy mushroom soup 8 oz. tomato sauce Spray 3 to 4 quart slow cooker with cooking spray. In cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover. Cook on low heat setting 8 to 10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef. Makes 6 servings.

Sarah Streiff

Cornbread Casserole Sandy Tuchel

Two 16 oz. cans whole kernel corn Two 16 oz. cans creamed corn 7.5 or 8.5 oz. pkg. corn muffin mix 1 egg 2 Tbsp. sugar 1 ⁄4 tsp. garlic powder 2 Tbsp. sugar 1 ⁄4 cup milk 1 ⁄2 tsp. salt 1 ⁄4 tsp. black pepper Combine all ingredients in a greased 4-quart slow cooker. Cover and cook on low 31⁄2 to 4 hours, stirring once halfway through. Makes 8 servings.

Baked Chicken Breast and Cheese Marcia Moe

1¼ lbs. skinless, boneless chicken breasts ¾ lb. Swiss cheese, sliced 10¾ oz. can cream of celery soup ¾ cup dry sherry 1 cup herb-flavored croutons Arrange chicken in greased 2 quart baking dish. Put cheese slices over chicken. Mix soup with sherry, pour over cheese. Sprinkle with croutons, dot with butter. Bake uncovered at 350° for 1 hour. Yields 3-4 servings.

Sandy Tuchel

Maple Sage Pork Roast – slow cooker Sandy Tuchel

1 boneless pork shoulder roast (2 to 3 lbs.) 2 Tbsp. real maple syrup or maple flavored syrup 1 clove garlic, finely chopped 2 tsp. dried sage leaves 1 ⁄2 tsp. beef bouillon granules 1 ⁄2 cup water 2 cups 11⁄2 inch cubes peeled butternut squash 2 cups baby carrots, cut in half lengthwise 2 small onions, cut into wedges 3 Tbsp. cornstarch 1 ⁄2 cup water Spray a 4 to 5 quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1 ⁄2 cup water; spoon over pork. Arrange squash, carrots and onions around pork. Cover. Cook on low heat setting 8 to 9 hours. Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from liquid in cooker. Pour liquid into 4 cup microwavable measuring cup. In small bowl, mix cornstarch and 1⁄2 cup water until smooth; stir into liquid in cup. Microwave uncovered on high 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables. Makes 8 servings.

Broccoli Cheese Casserole

Marcia Moe Two 10 oz. pkgs of frozen broccoli – cooked according to directions. 2 cups grated Cheddar cheese Sauce: 2 eggs, beaten 1 small onion, chopped 1 can mushroom soup ½ cup mayonnaise Mix together. Stuffing Mix ¼ cup melted butter 1 pkg. herb stuffing mix or croutons Layer ½ broccoli in bottom of 2 quart casserole. Cover with 1 cup of the cheddar cheese then ½ of the sauce. Repeat layers and top with stuffing mix and melted butter. Bake at 350° for 30 minutes.

20 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Main Dishes Nut-Stuffed Burgundy Ham Rolls

Easy Bake Stew

12 thin slices baked or boiled ham 1 cup dry red wine ¼ cup butter ¼ cup sliced green onions with tops 1½ cups finely chopped walnuts 2 cups shredded sharp Cheddar cheese 1 cup heavy cream Marinate ham slices in wine in refrigerator 12 hours or overnight. Heat butter in skillet; sauté all but 2 Tbsp. of green onions with the nuts until onions are limp and nuts slightly toasted. Remove from heat. Add 1½ cups cheese. Toss to mix. Remove ham from marinade. Place a spoonful of the cheese stuffing on each ham slice. Roll up and secure with toothpicks. Place rolls in a single layer on a greased shallow baking dish. Pour cream evenly over rolls. Bake at 300° for 30 minutes, basting occasionally with the cream. After 30 minutes, sprinkle ham rolls with remaining cheese and return to oven for 10 minutes or until cheese is melted. Just before serving, sprinkle with remaining green onion. Yields 6 servings.

2 lbs. stew meat 1½ tsp. salt ¼ tsp. pepper 2 tsp. paprika 2 Tbsp. dry onion soup mix 6 medium potatoes 8 onions (small boiling onions) 4-6 carrots 1 can cream of celery soup ½ cup water ½ cup cooking sherry Cube meat and toss with dry ingredients. Do not brown meat. Quarter potatoes, cut carrots diagonally into generous pieces and add onions. Place meat and vegetables in Dutch oven. Blend soup with water and sherry. Pour over all. Cover and bake at 250-300° for 4-5 hours.

LouAnn Olsen

Marcia Moe

Turkey or Chicken Bake Marcia Moe

Chicken Rolls Marcia Moe

3-4 boneless skinless chicken breasts, flattened 6 Tbsp. butter or margarine ¼ tsp. garlic powder ½ tsp. dry mustard ½ tsp. Worcestershire sauce 1¼ cups bread crumbs ¼ cup Parmesan cheese ½ tsp. salt 1 ⁄8 cup parsley flakes Melt butter in medium saucepan. Add garlic, mustard and Worcestershire sauce. Set aside. Do not allow to congeal. Mix bread crumbs, cheese, salt and parsley flakes. Dip chicken in butter, then in crumbs to coat. Roll up tightly, open side down. Place in buttered shallow pan. Pour any leftover butter over chicken. Cover and bake at 325° for 1¼ hours. Yields 3-4 servings.

No Peek Stew Marcia Moe

2 lbs. beef, cubed 2 medium onions, sliced 1 stalk celery, sliced into chunks 4 carrots, pared and cut into chunks 4 medium potatoes quartered 2 tsp. salt 1 Tbsp. sugar 2 Tbsp. tapioca 1 tsp. sweet basil 1¼ cups tomato juice Place meat, onions, celery, carrots and potatoes in a 9x13 inch pan. Blend together salt, sugar, tapioca and sweet basil. Sprinkle over ingredients in baking dish. Add tomato juice. Cover with aluminum foil and seal edges tightly. Bake stew in 250° oven for 4 hours. Tomato juice and vegetables form a gravy. Serves 6.

Topping: 3 cups Rice Chex cereal, crushed 2 Tbsp. butter, melted 1 ⁄8 tsp. ground oregano 2 Tbsp. Parmesan cheese, grated Combine and set aside. Cheese Mixture: Combine the next 7 ingredients. 1 can cream of mushroom soup 6 oz. can evaporated milk ¼ tsp. onion flakes 1 ⁄8 tsp. oregano 1 tsp. dried parsley flakes 1 tsp. seasoned salt 3 cups cooked turkey or chicken 6 lasagna noodles, cooked 1 cup shredded mozzarella cheese Layer half the noodles in 11x7 inch pan. Top with half of soup mixture and half of the cheese mixture. Bake at 375° for 30 minutes. Let stand for 10 minutes.

Hamburger Hot Dish Divine Marcia Moe

2 lbs. ground beef 1 medium onion, chopped 24 oz. shredded hash brown potatoes, thawed 10¾ oz. can cream of mushroom soup 1 cup sour cream 2 cup shredded Cheddar cheese 1 can French fried onion rings Brown ground beef with chopped onion. Layer beef in a 9x13 inch pan. Top with hash browns. Mix soup with sour cream; pour over potatoes. Top with cheddar cheese. Bake at 350° for 30 minutes. Cover with onion rings and bake 10 minutes longer. Yields 6 servings.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 21

Main Dishes Bird’s Nest Marcia Moe

1 lb. hamburger - uncooked 1 egg 1 ⁄3 cup bread crumbs ¼ cup cream of mushroom soup 1 tsp. salt & pepper 12 oz. French style green beans, cooked French fried onion rings Mix first 6 ingredients together. Shape in 4 circles with built up edges to resemble a bird’s nest. Mix the remainder of the cream of mushroom soup with the cooked green beans. Fill the bird’s nest with the green bean mixture. Bake 30 minutes at 350°. Top with onion rings and bake 5-7 minutes longer.

Jackpot Hamburger Marcia Moe

1 lb. hamburger ½ cup chopped onion ½ cup green pepper 3½ cups (28 oz.) of diced tomatoes 1½ tsp. salt 1½ tsp. sugar 1½ tsp. Worcestershire sauce ¼ tsp. pepper 1½ cups water 6 oz. pkg. wide noodles

Brown beef, onion and green pepper in skillet. Stir in remaining ingredients except noodles. Sprinkle noodles over top. Cover tightly. Bring to boil. Cook over medium heat until noodles are tender about 15 minutes. Remove cover and stir lightly. Simmer till liquid is absorbed.

Hamburger Macaroni Casserole Marcia Moe

1 lb. hamburger ½ cup chopped onion 2 tsp. Worcestershire sauce 1 tsp. salt ¼ tsp. pepper 2 cans cream of celery soup 3 cups grated Cheddar cheese 1½ cups cooked elbow macaroni

Brown hamburger and onion. Meanwhile, cook macaroni. In separate bowl, mix rest of ingredients. Add hamburger and cooked macaroni and mix well. Put in 2½ quart dish. Bake at 350° for 20-30 minutes until bubbly.

Dumplings Lori Aebly

Mix 2 cups Bisquick and ⁄3 cup milk until soft dough forms. Drop by spoonful onto boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes. Makes 10-12 dumplings. 2

Spaghetti Sauce Italiano – slow cooker Sandy Tuchel

1 lb. ground beef 1 ⁄2 lb. bulk Italian sausage 4 oz. package sliced pepperoni (about 1 cup) 28 oz. can tomatoes, cut up Two 6 oz. cans tomato paste 6 oz. can sliced mushrooms 1 cup chopped onion 3 ⁄4 cup chopped green, red or yellow pepper 1 ⁄2 cup burgundy or red wine 1 ⁄2 cup sliced pimiento stuffed green olives 3 bay leaves 2 cloves garlic, minced 11⁄2 tsp. Worcestershire sauce 1 tsp. sugar 1 tsp. salt 1 ⁄2 tsp. chili powder 1 ⁄8 tsp. pepper 2 Tbsp. cold water 2 Tbsp. cornstarch Hot cooked spaghetti Grated Parmesan cheese In skillet, brown ground beef and Italian sausage, drain off fat. Transfer to slow cooker. Stir in undrained tomatoes, tomato paste, mushrooms, pepperoni, onion, green pepper, burgundy, olives, bay leaves, garlic, Worcestershire sauce, sugar, salt, chili powder, pepper and 1⁄3 cup water. Cover. Cook on high heat setting for 5 to 6 hours. Blend 2 Tbsp. water slowly into 2 Tbsp. cornstarch; stir in tomato mixture. Cover and cook 10 minutes. Remove the 3 bay leaves. Serve over cooked spaghetti. Pass Parmesan cheese. Makes 8 to 10 servings.

No Fuss Meat Loaf Mary Lou Kollath

In large bowl, beat 2 eggs and ½ cup water. Add: 6 oz. package instant stuffing mix and the seasoning packet contents, mix well. Add: 2 pounds ground beef, mix well. Press into an ungreased loaf pan. Top with layer of catsup. Bake, uncovered, for 1¼ hours or longer, at 350° until no pink color remains. Make 6-8 generous servings.

Dilly Beef Sandwiches

Ellen Bratz 1 boneless beef chuck roast (3-4 lbs.) 16 oz. jar dill pickles, not drained 1 ⁄2 cup chili sauce 2 garlic cloves, minced 10-12 hamburger buns, split

Cut roast in half and place in slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. Discard pickles. Remove meat. Shred meat, return meat to sauce and heat through. Serve on buns.

22 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Main Dishes Pork Roast

Harvest Beef Stew

Michele Mahoney

1 cup water ¼ cup chicken broth 1 onion, halved ½ cup + 2 Tbsp. soy sauce 2-3 Tbsp. brown sugar (optional) Combine all ingredients except brown sugar in slow cooker. Cover and cook on low 6-8 hours. Add brown sugar just before serving.

Pizza Burgers Lucy McKee

2 lbs. ground beef 1 small onion ¼ cup chopped green peppers 1½ tsp. salt ½ tsp. garlic salt ½ tsp. pepper 10.5 oz. can pizza sauce 1 can tomato soup 1 lb. Mozzarella cheese Brown beef, onion, green pepper and spices. Add pizza sauce and tomato soup. Melt half the cheese in the sauce. Spoon beef sauce on hamburger buns half. Top with cheese. Broil until cheese melts.

Lucy McKee

1 Tbsp. olive oil 1½ lbs. beef stew meat 1 quart canned or stewed tomatoes, undrained 6 carrots, cut into 1 inch pieces 3 medium potatoes, cut into 1 inch pieces 3 celery stalks, chopped, about 1 cup 1 medium onion, sliced 1 cup apple juice 2 Tbsp. dried parsley flakes 1 Tbsp. dried basil 2 tsp. salt 1 garlic clove, minced ½ tsp. black pepper 2 bay leaves ¼ cup all-purpose flour (optional) ½ cup warm water (optional) Heat oil in a large skillet over medium heat. Brown stew meat on all sides. Drain excess fat. Place browned meat and remaining ingredients, except flour and water, in crockpot slow cooker. Mix well. Cover. Cook on high for 6-7 hours. Before serving, prepare chicken gravy if desired: Combine flour and warm water in a small bowl, stirring well until all lumps are gone. Add mixture to liquid in crockpot slow cooker. Mix well. Cook 10-20 minutes or until sauce thickens. Remove and discard bay leaves before serving.

Desserts Crumbly Topped Mince Lemon Bars LouAnn Olsen

1¼ cups unsifted flour 1 cup firmly packed light brown sugar 1 cup flaked coconut 1 cup finely crushed saltines (about 28) ½ cup margarine or butter, melted 2 tsp. grated lemon rind ½ tsp. baking soda 11⁄3 cups mincemeat ½ cup chopped nuts, optional Preheat oven to 350°. In large bowl, combine all ingredients except mincemeat and nuts; blend well. Reserving 1 cup crumb mixture, press remainder firmly on bottom of 13x9 inch baking dish. Spoon mincemeat over crust; top with reserved crumbs, and nuts, if desired. Press down gently. Bake 30 minutes or until edges are lightly browned. Cool completely; cut into bars.

Crumb Topping for Apple Pie (Lazy Man's Pie Crust) Mary Lou Kollath

½ cup butter ½ cup brown sugar 1 cup flour Mix together and sprinkle over pie. Bake at 400° for 15 minutes. Turn temp down and bake pie for another 30 minutes, at 350°.

Chocolate Chip Date Cake Marcia Moe

1 cup chopped dates 1 ½ cup boiling water 1 tsp. soda Put together and let stand until cool. ½ cup shortening 1 cup sugar Cream together Add: 2 eggs beaten Date mixture Vanilla 1¼ cup plus 3 Tbsp. flour ¼ tsp. salt ¾ tsp. soda 2 Tbsp. baking cocoa Sift together twice Pour into 9x13 inch pan. (Do not butter or spray) Top with following: 1 cup chocolate chips ½ cup sugar ½ cup chopped nuts Bake at 350° for 30-40 minutes.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 23

Desserts Chocolate Chip Cheesecake Marcia Moe

19 Oreo cookies, crushed into crumbs ¼ cup butter Three 8 oz. pkgs. cream cheese, softened 1 can Eagle Brand condensed milk 3 eggs 2 tsp. vanilla 1½ cups mini chocolate chips 1 tsp. flour Melt butter and combine with crushed Oreos. Press into bottom of 9 inch spring form pan. In large mixing bowl, combine cream cheese, condensed milk, eggs and vanilla. Mix well! In a small bowl, combine ¾ cup chocolate chips and flour. Stir into batter. Pour batter into pan. Sprinkle the rest of the chocolate chips on the top. Bake for 1 hour at 300°. Turn off oven and crack open the door and let cheesecake set for ½ hour to prevent cracking. Refrigerate. Best when served at room temperature.

Chocolate Marshmallow Dessert Marcia Moe

1½ cups graham cracker crumbs ½ cup butter melted ¼ cup sugar Mix together and put in 9x13 inch pan. Pat down. Melt: 10 oz. pkg. marshmallows (about 30) ½ cup milk Microwave for approximately 11⁄2 minutes. Add: 3 Tbsp. Hershey’s baking cocoa mixed in a bit of hot water Cool marshmallow mixture and stir occasionally. Fold in: 1 cup whipped cream or Cool Whip. Chill in refrigerator. Make sure melted marshmallows are cooled completely or the chocolate layer will separate.

Fudge Nut Bars Chocolate Delight Marcia Moe

Melt over hot water or microwave: 1½ cup semi-sweet chocolate chips Cool slightly. Pour over and mix with: 6 eggs, very well beaten Fold in: 1½ cup whipping cream, whipped stiff 1½ tsp. vanilla 1 cup nuts, chopped Tear into small pieces: 10 oz. of angel food cake

Line 13x9 inch pan with half of the cake pieces. Pour over half of filling. Cover with remaining cake pieces and filling. Sprinkle with chopped nuts. Chill in freezer.

Chuck Wagon Cookies Marcia Moe

1 cup shortening 1 cup brown sugar 1 cup white sugar 2 eggs 1 cup peanut butter 1 tsp. vanilla 2-2¼ cup flour 2 tsp. baking soda ½ tsp. salt 6 oz. package of chocolate chips ½ cup nuts, chopped

Cream shortening and sugar. Add eggs and beat well. Add peanut butter and vanilla and cream well. Sift together flour, baking soda and salt and add to the mixture. Mix in chocolate chips and nuts. Roll dough in balls the size of a walnut. Press down with bottom of a glass that has been greased and dipped in sugar. Bake at 360° (that temperature is correct) for 8-10 minutes. When removed from oven, leave cookies on the cookie sheet for a few minutes before removing. Makes 6 dozen.

Marcia Moe

1 cup butter 2 cup brown sugar 2 eggs 2 tsp. vanilla 2½ cups sifted flour 1 tsp. soda ½ tsp. salt 2 cups oatmeal Filling: 12 oz. pkg. of chocolate chips 1 cup Eagle Brand condensed milk 2 Tbsp. butter ¼ tsp. salt 1 cup chopped nuts 1 tsp. vanilla Make filling in double boiler or in microwave. Spread 2⁄3 of oatmeal mixture in bottom of greased 15x10 inch jelly roll pan. Cover with chocolate filling mixture and dot top with remaining oatmeal mixture. Bake 350° for 15 minutes. Makes 60 2x1 inch bars.

Peanut Logs Marcia Moe

1 cup peanut butter 2 cup sifted powdered sugar ½ cup margarine 1 cup coconut ½ cup chopped peanuts 2 cups Rice Krispies Cream together peanut butter, margarine and powdered sugar. Stir in remaining ingredients. Form into 2 inch “logs.” Chill for 1½ hours. Melt 12 oz. chocolate chips and ½ bar of paraffin in double boiler and keep on burner (not in microwave!). The chocolate will start to harden if done in microwave before you can get the logs coated. Dip the chilled logs in the melted chocolate and place on waxed paper. Note, this is a family favorite made at Christmas time.

24 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Desserts Mint Surprises Marcia Moe

1 cup butter, softened 1 cup white sugar ½ cup brown sugar 2 eggs 2 Tbsp. water 1 tsp. vanilla 3 cup flour 1 tsp. soda ½ tsp. salt Chopped nuts 80-85 chocolate mint wafers Cream butter and sugar. Add eggs, water and vanilla. Mix well. Stir in flour, soda and salt. Chill for 2 hours. Completely cover chocolate mint wafer with dough. Top with chopped nuts. Bake at 375° for 8 minutes.

Oatmeal Cocoa Cookies with Almond Frosting Marcia Moe

1 stick butter – softened ½ cup Crisco shortening 1 cup sugar Cream together. Add to above and cream together 2 eggs 3 Tbsp. baking cocoa powder 1 Tbsp. vegetable oil or butter Sift together: 2 cup flour 1 ⁄3 cup baking cocoa powder ½ tsp. soda 1 tsp. baking powder ½ tsp. salt Add sifted ingredients to creamed mixture alternating with ¼ cup milk. Stir in 1 cup chopped nuts and 2 cups oatmeal. Drop on greased cooking sheet. Bake at 350° for 10 minutes. Frost when cooled: 3 cups powdered sugar 2 Tbsp. butter melted 2 tsp. almond extract 1 tsp. vanilla Warm milk (about ¼ cup) – add last for right consistency.

Mound Bars Marcia Moe

2 cups graham cracker crumbs ¼ cup powdered sugar ½ cup melted butter Combine above and press into 9x13 inch pan. Bake at 350° for 5 minutes. 2½ cups coconut 15 oz. can Eagle Brand condensed milk Mix together and spread over baked layer and bake 10 minutes more. Cool slightly. 1½ cups chocolate chips 3 Tbsp. butter or 1 Tbsp. peanut butter Melt over low heat or in microwave. Stir to blend. Spread over coconut layer. Cool. Can add whole almonds on top of the coconut layer before adding the melted chocolate to make Almond Joy bars.

Cherry Cheesecake Bars Marcia Moe

Crust: 1 cup flour 1 cup coconut ½ cup brown sugar ½ cup quick cooking rolled oats 1 cup butter or margarine ½ cup chopped pecans or walnuts Topping: Two 8 oz. pkgs. cream cheese, softened 2 tsp. vanilla 1 cup white sugar ½ tsp. grated lemon peel 4 eggs 1 can/jar of cherry pie filling or any fruit flavor Preheat oven to 350°. Grease 13x9 inch baking pan. Stir flour and brown sugar in bowl until blended. Cut in butter until mixture resembles coarse crumbs. Add coconut, oats and pecans and stir until well mixed. Press mixture evenly onto bottom of prepared pan. Bake 20 minutes or until crust is lightly browned. Cool on wire rack for 10 minutes. Beat cream cheese, sugar, eggs, vanilla and lemon peel until blended and smooth. Pour over crust and spread evenly. Bake 40-45 minutes or until center is set. Cool. Spread cherry filling over cheesecake. Cover and refrigerate 2-3 hours.

Ten Cup Cookies Marcia Moe

1 cup shortening 1 cup peanut butter 1 cup sugar 1 cup brown sugar 1 cup coconut 1 cup chocolate chips 1 cup raisins 1 cup walnuts, chopped 1 cup oatmeal 1 cup flour 2 eggs 1 tsp. soda ½ tsp. baking powder Cream shortening, peanut butter, sugar and eggs. Add flour, soda and baking powder. Stir in other ingredients. Drop by spoonful. Bake at 350° for 10 minutes.

Butterscotch Pudding Dessert Mary Lou Kollath

Crush 60 Ritz crackers, reserve 2 Tbsp., and mix the rest with 1 stick margarine that has been melted. Spread in a 9x13 inch pan. Beat 1 small package instant butterscotch pudding with 1½ cups milk, until mixture thickens. Add: 1½ quarts softened vanilla ice cream to the pudding. Mix till well blended. Pour on top of crackers. Add Cool Whip on top of pudding and sprinkle remaining Ritz crackers on top. Set in the refrigerator overnight.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 25

Desserts Custard Pie

Grandma Mabel’s Sugar Cookies

Beat 3 eggs, a pinch of salt and 2 cups milk, just enough to mix well. Don’t over beat or there will be too many bubbles. Pour in a 9 inch unbaked pie shell. Sprinkle nutmeg on top and bake at 400° until set, about 26-30 minutes. Cool on cooling rack, then chill in refrigerator until served.

Cream: 1 cup sugar and 1cup butter Cream: 1 cup powdered sugar and 1 cup vegetable oil Mix together and add 2 eggs, 1 tsp. vanilla and ½ tsp. salt. Mix well, add 5 cups of flour and ½ tsp. baking soda. Mix well and chill about 1 hour or longer. Form into 1 inch balls and flatten with sugared fork or bottom of a glass. You may have to add more flour. Bake on greased cookie sheets until golden brown at 350°. I use parchment paper.

Mary Lou Kollath

Cheesecake Squared Chocolate Chip Cream Cheese Bars

Brenda Roth

Ellen Bratz

1 pkg. German Chocolate cake mix 1 ⁄3 cup oil 1 egg Filling: 8 oz. pkg. cream cheese 1 ⁄3 cup sugar 1 egg, lightly beaten 1 cup miniature chocolate chips

Mix cake mix, oil and egg until blended. Reserve 1 cup mixture for topping. Press remainding mixture into a 9x13 inch greased pan. Bake at 350° for 10-12 minutes. For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping. Bake 18-20 minutes. Cool and cut into bars. Store in refrigerator. Makes 2 dozen.

Tropical Pineapple Coconut Bars Sue FitzGibbon

Base: 1 pkg. Pillsbury Moist Supreme Yellow cake mix 11⁄2 cups quick-cooking rolled oats 1 ⁄2 cup butter, softened 1 egg Filling: 1 ⁄2 cup Pillsbury Best All Purpose flour 14 oz. can sweetened condensed milk (not evaporated) 8 oz. can crushed pineapple, well drained, reserving liquid 1 ⁄2 tsp. nutmeg Topping: 1 cup chopped macadamia nuts 1 cup coconut 1 cup white vanilla chips Glaze: 1 cup powdered sugar 4 to 6 tsp. reserved pineapple liquid Heat oven to 350°. Lightly grease 9x13 inch pan. In large bowl, combine all base ingredients and mix at low speed until crumbly. Reserve 11⁄2 cups crumb mixture. Press remaining crumb mixture in bottom of greased pan. Lightly spoon flour into measuring cup, level off. In medium bowl, combine all filling ingredients, blend well. Pour into crust-lined pan. Add topping ingredients to reserved crumb mixture. Mix well. Sprinkle evenly over filling. Bake at 350° for 30-40 minutes or until completely golden brown. Cool 2 hours. In small bowl, combine powdered sugar and enough pineapple liquid for desired drizzling consistency; blend until smooth. Drizzle over cooled bars. Cut. Store in refrigerator. Makes 36 bars.

Cookie Salad Tanya Folk

Whip: 1 cup buttermilk (1⁄2 pint) 1 small package Instant Vanilla Pudding 8 oz. Cool Whip Add: 1 small can pineapple tidbits (drained) 1 large can mandarin oranges (drained) 1 package fudge stripe cookies (crushed)

Cherry Cobbler ¼ cup butter softened ½ cup sugar ¼ cup milk 1½ tsp. baking powder 1 cup flour

Lucy McKee

Cream butter and sugar. Beat in milk alternately with the sifted dry ingredients. Spread into a buttered 9x9 inch baking pan. Mix the following ingredients and pour over the dough. 1 lb. Wisconsin red tart cherries, drained ½ cup cherry juice ½ cup sugar ¼ tsp. salt Bake in a 350° oven for 40 minutes. The dough comes to the top and browns. Serve with whipped cream. Yields 8 servings.

Brenda’s Lemon Bars

Mary Lou Kollath In large bowl, combine: 2 cups flour ½ cup powdered sugar 1 cup cold butter Mix until crumbly. Press into an ungreased 9x13 inch pan. Bake at 350° for 12-15 minutes or till lightly browned. Place on a cooling rack to cool slightly. Meanwhile, in small mixing bowl, beat: 4 eggs 2 cups sugar 2 ⁄3 cup lemon juice ½ tsp. baking powder ¼ cup flour until the mixture is frothy. Pour over the warm crust. Bake for 18-22 minutes or till lightly browned. Cool on rack. Dust with 2 Tbsp. powdered sugar when cool. Cut into bars and store in the refrigerator. Yields 3 dozen bars.

26 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Desserts Strawberry Pie

Baked Apple Kuchen

Lucy McKee

Mary Lou Kollath

9 inch pie crust, baked 4 cups strawberries (approximately 1.5 pounds) 2 Tbsp. butter Pinch of salt 2 Tbsp. cornstarch 1 cup sugar Put 2 cups berries in the shell. Chop 2 cups, put into a pan over medium heat, stirring. Add remaining ingredients and gently boil for 5 minutes, stirring constantly. Cool and pour over berries in pie crust shell. Refrigerate until set.

Jiffy Dessert Mary Lou Kollath

1 yellow cake mix. Bake as usual but put in a 9x13 inch pan. Cool. Prepare 1 small box instant vanilla pudding with 2 cups milk. Add: 8 oz. cream cheese, softened and mix well. Pour over cake. Top with 1 large can crushed pineapple, drained. Frost with whipped topping. Chill 24 hours before using. You can use any pie filling instead of pineapple!

Chocolate Pudding Mary Lou Kollath

Scald 2½ cups milk. While doing this, mix together: 8 Tbsp. flour and 1 cup sugar. Add: 2 beaten eggs and ½ cup milk to dry mixture of: 4-5 Tbsp. cocoa and a pinch of salt. Whisk together. Add this to the scalded milk. Cook over low heat till desired thickness, then mix in 1 Tbsp. butter and 1 tsp. vanilla. Chill and serve.

Best Brownies Ever Carol Hoeritz

Brownies: 4 oz. unsweetened chocolate 2 ⁄3 cup butter 2 cups sugar 4 eggs 1 tsp. vanilla 11⁄4 cups flour 1 tsp. baking powder Pinch of salt Melt chocolate and butter over low heat. Add sugar, eggs, vanilla and sifted flour, baking powder and salt. Mix well. Pour into greased 9x13 inch pan. Bake at 350° for 30-35 minutes. Frosting: 1 ⁄2 cup butter or margarine 2 ⁄3 cup Hershey’s cocoa 3 cups powdered sugar 1 ⁄3 cup milk 1 tsp. vanilla Melt butter; stir in cocoa. Alternating, add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups of frosting.

In large bowl, cream: 2 Tbsp. shortening, 2 cups sugar and 2 large eggs. In medium bowl, sift together 2 cups flour, 2 tsp. baking powder and pinch of salt. Alternately add the flour mixture with 1 cup milk to the creamed first mixture, mixing well. Pour into prepared 9x13 inch pan. Top with 4 cups sliced apples. For topping, combine: 6 Tbsp. sugar, 4 tsp. cinnamon and 3 Tbsp. melted butter. Spread over the apples. Bake 30 minutes. Remove from oven and serve warm if possible. Makes 15 servings.

Pumpkin Slab Pie Mary Lou Kollath

Preheat oven to 400°. Place pastry on bottom of 10x15 inch pan. Cover with large sheet of parchment paper and weigh down crust, to prevent puffing up before filling is added. Bake 14 minutes at 400°, then another 8-10 minutes or until golden. For Filling Two 15 oz. cans pure pumpkin 1 tsp. ginger 11⁄4 cups heavy or whipping cream 1¼ cups whole milk 4 large eggs 1 cup brown sugar ½ cup sugar 2 tsp. pumpkin spice 1 tsp. salt While crust is baking, in a 4-quart saucepan, cook the pumpkin and ginger over medium heat, 10 minutes. Let cool slightly. Then in a separate bowl, whisk the cream, milk, eggs, etc. Add to the pumpkin mix, whisking until smooth. Pour into the pre-baked pie crust and bake 25-30 minutes until set. Cool completely before cutting the pie into 12 slices. Serve with whipped cream or cool whip. The pie can be baked, cooled and refrigerated, uncovered, up to 1 day ahead.

Hilda Colney’s Johnny Cake Recipe Mary Lou Kollath

In medium sized bowl, mix together: 2 cups cold whole milk ½ cup corn meal 2 eggs, slightly whipped Salt and pepper to taste Grease a 9x13 inch pan (or smaller) and pour contents into it. Bake at 350° for approximately 45 minutes. The eggy part will rise to the top while baking and be a fluffy layer. Delicious! Mom used to make this a lot when we were kids.

November 14, 2019 • Making Spirits Bright • Unified Newspaper Group • 27

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28 • Unified Newspaper Group • Making Spirits Bright • November 14, 2019

Merry Christmas CARAMEL APPLE BUTTER SNICKERDOODLE COOKIES 23⁄4 cups all-purpose flour 2 teaspoons baking powder 1 ⁄2 teaspoon salt 11⁄2 teaspoons cream of tartar 1 teaspoon apple pie spice 1 ⁄2 teaspoon cinnamon 1/2 cup unsalted butter, softened

11⁄2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 ⁄2 cup apple butter 36 soft caramels, unwrapped 1 ⁄4 cup sugar 2 teaspoons cinnamon

In a medium bowl, whisk together the flour, baking powder, salt, cream of tartar, apple pie spice, and 1⁄2 teaspoon cinnamon. Set aside. In a large bowl, using a stand or electric mixer, cream the butter and 11⁄2 cups sugar together until light and fluffy. Beat in the eggs and vanilla followed by the apple butter. With the mixer on low, add the dry ingredients until incorporated. Chill the dough for about 2 hours in the refrigerator or 30-45 minutes in the freezer. Once the dough is chilled, preheat your oven to 350°. Line a baking sheet with parchment paper. In a small bowl, whisk together 1⁄4 cup sugar and 2 teaspoons cinnamon. Using a cookie scoop, portion out the dough. Flatten each scoop of dough into a disk. Place a soft caramel in the middle and then wrap with dough. Roll into a ball and toss it in the cinnamonsugar mixture until completely coated. Transfer the dough balls to the prepared baking sheet, spacing them about 2 inches apart. Bake for 15 minutes or until lightly golden. Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely. Pack and store in an airtight container. Yield: 3 dozen cookies

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2019 Making Spirits Bright  

2019 Making Spirits Bright

2019 Making Spirits Bright  

2019 Making Spirits Bright