CNA-SS-11-2-2016

7th Annual

Holiday to Holiday

Thanksgiving

Christmas

New Years

Cooking, Decorating, Tastings and more!

Monday, November 7, 2016

Southwestern Community College - Creston Doors Open | 4:30 PM Show Begins | 7:00 PM

Sponsored by the

Page 2c— Creston News Advertiser — Wednesday, November 2, 2016 7th Annual

Holiday to Holiday

Thanksgiving

Christmas

Over

50

DOOR PRIZES

New Years

Monday, November 7, 2016

Southwestern Community College - Creston

SCHEDULE FOR THE EVENING Holiday Soup Recipe Contest Winners Opening | Craig Mittag, Emcee Recipes from kyp’s kitchen Dennis Kuyper

will be given away during the Extravaganza from area local businesses!

In the Kitchen with Pampered Chef Denise Roberg

Recipes from the Sweet Side Misha Curtis

Updating Your Home for the Holidays Ronda Katzer, Cinda Long & Tammy Stuart American Home Design

P resents...

Recipes from kyp’s kitchen Dennis Kuyper

2016 Holiday Open House

Awarding Door Prizes | Closing

Need a Bigger Table?

Home for the Holidays

Furniture SALE

Monday, November 7, 2016 7:30 a.m.-7 p.m.

GOING ON NOW

SAVE 10-40% OFF

SM-CP3382791102

MIKE COEN - Owner Friend us on

Facebook

“Your Complete Home Furnishing Store�

COEN’S FURNITURE, INC. FURNITURE, INC. Creston

— Monday - Saturday 9-5 or by appointment —

FREE DELIVERY

...in our Area!

Stop in before you head to the Holiday to Holiday Extravaganza!

Southwestern Community College Student Center 1501 W. Townline St., Creston, IA 50801 | 641.782.1430

7c Creston News Advertiser — Wednesday, November 2, 2016 — Page 3c

Make sure to visit the booths prior to the show!

Booths will have items for sale “CASH & CARRY” LuLa Roe Party Lite Osborne Books Origanmi Owl Uppercase Living Pampered Chef Greenfield Chamber/Mainstreet Merchants Cook Video & Appliance Creston Specialty Care Boyds Appliance Center CC & Co. Bolton Box Shop/Bolton Custom Cabinets Quilt Guild Tupperware Lenox Hardware’s Sweet Side Fareway Color’s Floral & Home Decorating Kilgore’s RV HyVee Creston News Advertiser

fall cookin’ Be a “PRO” Pro Series Features

SMOKED CREAM OF MUSHROOM SOUP ITE BUTTON /2 LB. SMALL WH

• • • • •

H VEGETABLE BROT C, COARSELY • 1-1 • 3 CLOVES GARLI MUSHROOMS CHOPPED BELLO MUSH. DRIED THYME• 2 LARGE PORTO • 2 TSP. OR 1 TSP THYME LEAVES SH ROOMS FRE , DIUM ONION RSHIRE SAUCE • 1 SMALL TO ME • 1 TSP. WORCESTE T INTO 6 AM PEELED AND CU • 1 CUP HEAVY CRE RRY WEDGES • 1 TO 2 TBSP. SHE YLE -ST TRY OPPED FRESH • 3 SLICES COUN • FOR SERVING CH REMOVED Y OR CHIVES SLE BREAD, CRUSTS PAR , BEEF, OR • 6 CUPS CHICKEN the stems. tobellos and remove d with shrooms and the Por mu ton but med baking sheet line Clean the rim a to sfer tran shrooms and the Traeger ready to cook, start coarsely chop the mu en Wh . ges wed on the oni to 5 minutes). heavy duty foil. Add fire is established (4 the lid open until the slices next to it ad bre the Put grill on Smoke with te. . sheet on the grill gra bread for 30 minutes Arrange the baking vegetables and the teml grate). Smoke the reserve. Increase the and es, (directly on the gril piec into tear the grill, il they are tender Remove the bread from the mushrooms unt 0 to 450F) and roast utes. perature to High (40 nally, about 20 min asio occ ing stirr es, pot on the juic and releasing their to a boil in a medium add the g the chicken stock heat to simmer, then In the meantime, brin the uce Red e. tershire garlic and thym ges, bread, and Worces stovetop and add the wed on oni the r juices, and the cream. mushrooms and thei for 15 minutes. Add Let the soup simmer jar. (Do not fill the sauce to the stock. the soup in a blender ee pur y full care , towel between the a with n Working in batches dow lid , and always hold the add the sherry, jar more than half full p in a clean pot and es.

Pour the pureed sou pped parsley or chiv cho lid and your hand.) with nish Gar re serving. if desired. Reheat befo SERVES: 6-8

B

Logo Stamped Lid/Color Options Hopper Clean Out Extra Ex Grill Space Digital Di Pro Controller EZ - Fold Legs SWEET KERNEL CORNBREAD 1 BOX CORNBR • 1 BOX YELLO EAD MIX • SALT AND PE • 4 EARS CORNW CAKE MIX • 2 TBSP BUTT PPER • OLIVE OIL , SHUCKED CAST IRON PA ER, TO GREASE N Start the Traege lished (about 5 r on Smoke, lid open, until mi the nu fire is estabtes). Preheat to about 15 minu High he tes with salt and pe . Drizzle the corn with oliveat, lid closed, for pp oil er. and season Put the about 30 minu tes or until the corn on the Traeger and coo Cornbread: Co k for kernels feel sof mb required on the ine both box mixes along tened and cooked. cobs and add thebox instructions. Cut the corwith the ingredients n m saltt. Turn the Tra into the cornbread mixtu kernels off the re. a la large cast iron eger down to 325 degrees F. Add a pinch of Use butter to gre pan. Place the skillet and pour the cornbrea ase pa n on the Traeger and coo d mixture into the minutes or until k breaad comes ou a toothpick inserted in the for about 30 to 45 mi t clean. Rotate thro the skillet 18 ddle of the cornough the coo coveer the cornb king time. If it looks like it’s0 degrees halfway rea getting too dark, d wi th alumi minutes before slicing and ser num foil. Let cool for about ving. Enjoy! Ser 10 ves: 8-12

oyd Appliance Center Inc.

220 N. Pine • Uptown Creston, IA • (641) 782-2163

Selling Amana, KitchenAid, Maytag, Frigidaire, Whirlpool, Speed Queen and Traeger Grills

Servicing most makes and models ~ Locally owned and operated Weekdays: 8:30-5:30 • Saturdays: 9:00-12:00 www.boydappliance.net

SM-CP3382781102

Page 4c— Creston News Advertiser — Wednesday, November 2, 2016

HOLIDAY TO HOLIDAY SOUP RECIPE FINALISTS The following recipes are those that have been selected as the “Top 12” from the many entries we received.

The winners wil be selected by a celebrity panel of judges at the Holiday to Holiday Extravaganza.

Thank you to everyone who sent recipes!

BROTH

CREAMED

VEGETABLE BEEF SOUP | COLLEEN GANGSTAD | CRESTON 1 lb. lean ground beef 1 medium onion chopped 1 27 oz. can diced tomatoes 2 101/2 oz. can beef broth 1 envelope of dry onion soup mix 2 cups water 1 cup sliced carrots 1 cup diced potatoes 1/2 cup diced celery 1/3 cup barley 1/4 teas. dried oregano 1/4 teas. dried basil salt and pepper to taste 1/2 cup frozen peas 1/4 cup frozen corn

THREE CHEESE AND CARAMELIZED ONION SOUP | RACHEL NELSON | CRESTON 1 small onion, diced 4 T. butter 1/4 c. flour 1 1/2 c. milk 1 can chicken broth 2 T. paprika 1 tsp. ground mustard Dash of pepper 2 tsp. Worcestershire sauce 8 oz. extra sharp cheddar 1 c. mozzarella, shredded 1/4 c. parmesan

In a large stock pot, combine onion and butter. Cook until onion becomes caramelized, stirring occasionally. Add flour and stir until a paste forms. Slowly add milk, constantly whisking. Whisk in chicken broth and simmer until mix begins to thicken. Add paprika, ground mustard, pepper and Worcestershire sauce. Stir in cheddar, mozzarella and Brown the ground beef and onion. Season with salt and pepper. Drain of any grease. Add water, broth, onion soup parmesan. Simmer and stir for 15-20 minutes until soup is thick and cheese is melted. mix and tomatoes to the pan. Stir to mix and then add the hamburger and onion back in the pan. Add the celery, carrots, potatoes, barley and herbs. Simmer for 1 hour or until the vegetables are tender. Add the corn and peas and CREAM OF TOMATO-BASIL SOUP | NORMA THOMPSON | THAYER 1 qt. of tomato juice cook for another 30 minutes. Makes about 2 quarts and serves 6 to 8 3 T. brown sugar 1 tsp. salt CHICKEN NOODLE SOUP | PEG ANDERSON | CRESTON 1 tsp. basil 2 carrots, chopped 1/2 tsp. thyme 2 stalks celery, chopped 1/4 tsp. pepper 1/2 onion chopped water White Sauce 48 oz. chicken broth 2 T. melted margarine or butter 1 can cream of chicken soup 2 T. flour 1/2 cup Minute Rice 2 c. milk 8-12 oz. good quality noodles 1 cup or more cooked chicken, chopped Combine first 6 ingredients in a 2 qt. saucepan. Simmer 10 minutes, stirring often. Make the white sauce of butter, Put carrots, celery and onion in a large pot. Cover with water. Boil until tender. Add chicken broth and bring to a boil. flour and milk. Slowly add hot tomato mixture, stirring constantly until hot. Do not boil. Serve at once.

Add cream of chicken soup. Boil until soup dissolves. Add noodles and rice. Cook until tender. Then add chicken and GERALDINE’S POTATO-CHEESE SOUP continue to cook until heated through.

POSOLE (SOUP) | JOYCE JAMES | PRESCOTT 1 lb. pork loin cut in 3/4” cubes 1 large onion, chopped 4 cloves garlic, minced Brown in oil as need until lightly browned 2 15 oz. cans hominy, drained 1 15 oz. can tomato sauce 1 1/2 T. chili powder 1 3/4 c. beef or chicken broth 1 T. oregano Stir into meat and veggies. Bring to a boil, then reduce to simmer. If need more liquid, can add tomato juice as needed or more broth.

3 c. peeled and cubed potatoes 1 c. water 3/4 c. diced celery 3/4 c. diced carrots 1 T. minced onion 1 tsp. parsley flakes Salt and pepper to taste 1 envelope cream of chicken soup (like Cup-of-Soup) 2 c. milk 1/2 lb. Velveeta cheese, cubed Combine the potatoes, water, celery, carrots, onion, parsley flakes, and salt/pepper in a large pan. Cook until all vegetables are tender. Over low heat, stir in the envelope of chicken soup, milk, and cheese. Heat and stir frequently until cheese melts. Makes 6 servings.

Creston News Advertiser — Wednesday, November 2, 2016 — Page 5c STEW

CHILI

OLD FASHIONED BEEF STEW | JOYCE ANDERSON | CRESTON 1 lb. stew beef 4 medium carrots, sliced into 1/2 inch pieces 4 medium potatoes, diced 1 cup water 1 8 oz. can tomato sauce 3/4 cup beef broth 1 bay leaf 1 clove garlic, minced 1/2 tsp. monosodium glutamate 1/2 tsp. salt 1/2 tsp. pepper Dash of thyme 1 (16 oz.) boiled whole onions, drained 2 T. cornstarch 2 T. water

CHICKEN ENCHILADA CHILI | LINDA NOTZ | LENOX 2 chicken breasts 2 c. red enchilada sauce 1 c. green enchilada sauce 1 family size (23 oz) can cream of chicken soup 1 c. milk 1 can Rotel tomatoes with green chilies 2 T. chili powder 1 tsp. paprika 1 tsp. salt 1 can black beans, drain & rinsed 1 15 oz. can corn, drained 1 c. cheddar cheese 1/2 c. sour cream

Place beef in 4 qt. casserole. Cook in microwave on high for 5 minutes or until beef is no longer pink. Stir in remaining ingredients, except cornstarch, onions and water. Cook on level 5 for 1 hr. stirring occasionally. Stir in onions and cook at level 5 for 15 minutes or until meat and veggies are tender.

Combine cornstarch and water. Stir into stew. Cook on full power for 2-3 minutes.

This can be put into the crockpot after the beef stew is browned. Add remaining ingredients except for cornstarch in water. Cook on high for 1/2 hour then add cornstarch and water. Cook on low for 2 more hours.

DAD’S FIVE HOUR STEW | JACKIE SHAFAR | CRESTON 1 c. tomato juice 2 T. tapioca 1 1/2 tsp. salt 1 T. Worcestershire sauce 1 T. sugar 2 lb. beef stew meat 2 c. potatoes, cut into large pieces 2 c. carrots, cut into large pieces 1 c. celery, cut into large pieces 2 onions, cut into large pieces Combine tomato juice, tapioca, salt, Worcestershire sauce and sugar in a Dutch oven. Add stew meat, potatoes, carrots, celery and onions. Stir to combine. Cover and bake at 275 degrees for 5 hours. Do not peek.

IOWA SOUP | KARLA HYNES | CRESTON 1/2 pound bacon, cut into 1 inch cubes and fried crisp 1 cup ham- cut into 1 inch cubes 2 cans garbanzo beans 6 garden tomatoes (can use one 28 oz can tomatoes if you want, but the fresh are so much better) 6-8 red potatoes (peeled and chopped) – fresh are better here too 1 green pepper (fresh is better, see a trend?)

1 large onion (ditto) 1 tsp oregano 1 tsp parsley 1 tsp sweet basil 1/2 Tbsp crushed red pepper OR 1 Tbsp chili powder 4-5 bay leaves Salt and pepper Fry bacon until crisp. Add ham and all the rest. Add water as needed and cook until potatoes are tender. Remove the bay leaves before eating (better count them so you know how many you put in).

In a large slow cooker, add chicken breasts and both enchilada sauces. Cook on high until chicken will shred into sauce. Add remaining ingredients, except sour cream and cook 1 more hour, then whisk in sour cream and turn off heat. Top with tortilla chips when serving.

WHITE CHILI | BARB HUDSON | KENT 1T vegetable oil 1med onion,chopped 1garlic clove, minced 1(15oz} can garbanzo beans (drain} 2 (15 oz) cans Great Northern beans (drain) 1pound grilled chicken cubed 1(14 oz} can chicken broth 1(14 oz} can niblet- style corn(drain) 1(4 oz) can chopped green chiles 1teaspoon cumin 1teaspoon salt 1/2teaspoon pepper 1cup sour cream 1/2 cup heavy cream (I use half and half and use the small 8 oz carton) Heat oil,saute onions and garlic. Add beans, chicken, broth, corn, chiles, cumin, salt and pepper. Bring to a boil.

Reduce heat and simmer 30 minutes uncovered. Remove from heat and stir in sour cream and heavy cream. Serves 6-8 Works great in crockpot. After sautéing vegetables put everything but sour cream and heavy cream in crockpot cooking on high 2 to 3 hours. Stir in creams just before serving.

PUMPKIN CHILI | HOLLY HOUG | URBANDALE 4 cups chopped yellow onion 8 cloves garlic, chopped 1 pound ground turkey 2 (15 oz) cans fire-roasted tomatoes 2 cups pumpkin puree 1 cup chicken broth 2 tablespoons honey 4 teaspoons dried oregano 2 teaspoons chili spice 1 teaspoon ground cinnamon 1 teaspoon sea salt In a large pot saute the onions and garlic in coconut oil for about five minutes. Add the ground turkey and break it up with a spatula as it cooks for about five minutes. Add the rest of the ingredients, stir and bring to a simmer. Simmer without a lid for about 15 minutes. Add more chicken broth to thin slightly if desired. Serve with a nice big salad.

Makes about 8 servings.

Page 6c— Creston News Advertiser — Wednesday, November 2, 2016

SPECIAL THANKS American Home Design | Creston Island

to the following

Soup Recipe Contest Sponsors ISSB | Creston Ferrara Candy Company | Creston First National Bank | Creston Michael Foods | Lenox

Boyd Appliance Center | Creston Range, Microwave & Refrigerator Coen’s Furniture | Creston Extravaganza Furniture Colors Floral and Home Decorating | Greenfield Stage Decorations

Winners will be announced at the Extravaganza

Cook Video & Appliance | Creston Televisions and Stands EAST - Creston High School Videotaping J’s Variety | Greenfield Stage Decorations

Recipes presented by kyp’s kitchen and Misha Curtis, the Sweet Side will be published in the Wednesday, November 16th edition of the

The Jewel Box | Greenfield Stage Decorations SWCC Staff | Creston Setup

Creston News Advertiser

Catering for all occasions Holiday Gatherings, Company Functions, Birthdays & Anniversaries, Reunions, Graduations, Brunches, and more • Meat & Cheese Trays • Veggie Trays • Fruit Trays and Baskets • Cookie Trays • Light Lunches to Complete Meals

No gathering too big or too small!

Call Hy-Vee’s Kitchen

or Hy-Vee.com to pre-order your Holiday dinner today!

Creston • 782-7023 SM-CP4373831102

Turkey, Ham, Prime Rib, side dishes, dessert and MORE! We’ll do the work to make your Holiday dinner enjoyable with your family and friends.

Creston News Advertiser — Wednesday, November 2, 2016 — Page 7c

Need a Holiday to Holiday Extravaganza Ticket?

Tickets available at the following businessess My Sister’s Place - Lenox Lone Arranger - Corning Colors Floral and Home Decorating - Greenfield Creston News Advertiser - Creston Sentinel-Tribune - Osceola Country Blossoms - Mount Ayr Kansas Street Deli & Purple Cow Antiques - Afton

Finished Kitchen

Advanced Tickets $6 At the Door $8 3D Design

There’s No Place Like CRESTON for the Holidays THURSDAY, DECEMBER 1

Santa & Mrs. Claus Arrives at Depot ASP Soup Supper Lighted Christmas Parade - 7 PM Caroling in the Depot ...and many more activities

THURSDAY, DECEMBER 1 SATURDAY, DECEMBER 3 Comfort & Joy Quilt Show Festival of Trees

SUNDAY, DECEMBER 4 Joyful Noise Concert

SATURDAY, DECEMBER 10 Santa at the Depot Model Railroaders at the Depot CARE Craft & Goodie Boutique at the Depot

“We just want to thank you again i ffor th the greatt jjob b everyone did did.

Ronda, thank you so much for all the time you spent with me and late nights helping me with all the decisions...

Thank yyou so much!...” Joan and Greg Weis

PLUS Many Other Fun & Exciting Events throughout the Holiday Season!

See our website for complete calendar of events

CABINETS.WINDOWS.COUNTERTOPS.PAINT KITCHEN/BATHDESIGN

“Come in.... Be Inspired”

208 W. Taylor/Hwy 34 641-782-7021 www.crestoniowachamber.com • chamber@crestoniowachamber.com

SM-CP3382531102

Mon.-Fri. 8 a.m.-5 p.m. Sat. 8 a.m. - 12 p.m.

101 N. Walnut • Creston • 641-782-4193 SM-CP4373841102

Like us on facebook for ideas & photos!

www.americanhomesbydavelong.com

Page 8c— Creston News Advertiser — Wednesday, November 2, 2016

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Fixings for your Holiday Meal Preparations!

Visit our booth at the Holiday to Holiday Extravaganza

Look for your next issue of the Creston Living magazine coming in May and October of 2017

105 E Adams Creston, IA 641-782-5612 Meat Department 782-6940

                  SM-CP3382521102