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g n i k o o C the o t t n e m Supple urnal o J r e e n o Pi Wadena , 2009 5 2 e n u J


Summer Cookbook

June 25, 2009

Welcome to the pages of the sixth annual Summer cookbook. This edition includes the best recipes that area residents have to offer, plus a selection of popular campfire songs for the whole family. We hope you enjoy this book, and remember to visit the merchants that made it possible. Extra copies are available at the Pioneer Journal office for $1.

Supplement to the Wadena Pioneer Journal

INDEX Appetizers............................................ page 4 Beverages............................................. page 4 Grilling................................................. page 5 Desserts................................................ page 6 Salads................................................... page 8 Misc...................................................... page 9

Volume 132 No. 17 Published as a supplement to the June 25, 2009 edition of the Wadena Pioneer Journal. P.O. Box 31, Wadena, MN 56482 (218) 631-2561

Breads................................................ page 10 Main Dishes....................................... page 11 Vegetables.......................................... page 12

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Supplement to the Wadena Pioneer Journal

Summer Cookbook

June 25, 2009


Cochran’s cornbread salad wins Grand Prize Winner Confetti Cornbread Salad

8.5-ounce package cornbread mix Two 15-ounce cans whole kernel corn, drained Two 15-ounce cans pinto beans, rinsed and drained 15-ounce can black beans, rinsed and drained 3 small tomatoes, chopped 1 medium green pepper, chopped 1 medium sweet red pepper, chopped 1/2 cup chopped green onions 10 bacon strips, cooked and crumbled (or one package real bacon, crumbled) 2 cups shredded cheddar cheese Dressing 1 cup sour cream 1 cup mayo or salad dressing 1 envelope ranch salad dressing mix

Lisa Cochran of rural Sebeka created her “Confetti Corn Bread Salad” using her collection of cookbooks.


Lisa Cochran of rural Sebeka has her sister Amy’s penchant for losing her Confetti Cornbread Salad recipe to thank for winning the 2009 Summer Cookbook contest. When Amy called for the recipe after losing it twice, Cochran had a better idea than just copying it and sending it to her yet again. She decided to send it to the Pioneer Journal’s annual summer cookbook. “I thought, well, I’m writing it out anyway, I’ll just write it out and send it in,” she said knowing it would get printed. “I was going to jokingly send her the cookbook and circle it

real big.” Cochran had to tell her sister it was her all fault when she was notified her salad was the winning recipe. “It turned out to be funnier than just sending her the cookbook,” she said. The mother of three loves to cook and always gets cookbooks as gifts for Mother’s Day, Christmas and her birthday. Cochran combined ideas from several cornbread salad recipes to come up with her “confetti” creation. “It was a keeper,” she said. People shouldn’t be afraid of all the cans in the recipe, Cochran said. It tastes really fresh even when she uses canned tomatoes if good fresh ones aren’t available in the store.

Prepare cornbread according to package directions. Cool completely and crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread. In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Makes 20-22 servings. If preparing for the next day, add cornbread and dressing one hour before serving. — Lisa Cochran, Sebeka

The recipe makes 20-22 servings and is good for family get-togethers, she said. The idea for a cornbread salad was different and that’s why Cochran wanted to try it in the first place. It’s fun to make new things, she said. Cochran grew up in a “meat and potatoes” family, but her husband, Ray, has lived on the East Coast and in Hawaii and grew up tasting foods like raw fish and seaweed. When the two Sebeka graduates married “straight meat and potatoes didn’t cut it for him,” she said. Lucky for her, her daughters, Madigan, 15, MacKenzie, 13, and Meredith, 12, eat everything, Cochran said. The Cochrans live on what they call an “extended hobby

farm” with animals ranging from llamas and an emu to chickens, pigs and beef cattle. The family has six house dogs and MacKenzie also has eight retired sled dogs. The sled dogs are lucky enough to benefit from Cochran’s love of cooking, too. She uses a large kettle called “the dog pot” to cook meals such as chicken, fried eggs and scrambled eggs for them in the winter. After all, dogs are no exception when it comes to appreciating a good recipe. There’s only one problem when it comes to cooking for the dogs. “They get really picky,” Cochran said. “They look at plain dog food like it’s not something they should eat.”


June 25, 2009

Summer Cookbook

Supplement to the Wadena Pioneer Journal

APPETIZERS Category Winner Hot Crab Puffs

Whip two egg whites until stiff. Fold in 1 cup mayonnaise and 1 cup flaked crab meat (7 ounce can). Season and pile on toast beds. Sprinkle with paprika. Broil 3 minutes until puffy, lightly browned. Toast beds: Remove crust from bread slices. Cut with round, star, crescent or other cutters. Toast on one side only in a little butter in a hot skillet over low heat until nicely browned. About 1/2 hour before serving, spread untoasted side lightly with mayonnaise, then with appetizer. Standing ruins them. — Darlene Owen, Fergus Falls

Warm Asparagus-Crab Spread

1 medium sweet red pepper, chopped 4 green onions, sliced 2 medium jalapeno peppers, seeded and finely chopped 2 teaspoons canola oil 15-ounce can asparagus spears, drained and chopped Two 6-ounce cans crab meat, drained, flaked and cartilage removed 1 cup mayonnaise 3/4 cup grated or shredded Parmesan cheese 3/4 cup chopped cashews In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and Parmesan cheese; mix well. Transfer to a greased one-quart baking dish. Sprinkle with cashews. Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly. Serve with crackers. — Janice Denny, Wadena

Awesome Taco Dip

1 package cream cheese 1 envelope taco seasoning 1 1/2 cups sour cream 1 can refried beans 2 cups finely shredded cheddar cheese 1 cup black olives, sliced 1 cup tomatoes, diced 1 jar salsa Mix softened cream cheese, sour cream and taco seasoning. Spread in a 9x9-inch deep dish glass pan. On top of sour cream mixture, spread the refried beans. Pour the salsa over the beans and spread evenly. Top with cheese, then tomatoes and black olives. You may add shredded lettuce. Serve with tortilla chips. — Tam Leaderbrand, New York Mill

BEVERAGES Category Winner Berry Licious Smoothies

2 cups cranberry juice 4 cups frozen unsweetened strawberries 2 cups frozen unsweetened raspberries Two 6-ounce cartons blackberry yogurt In a blender, combine half of each of the ingredients; cover and process until well blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve smoothies immediately yield: 6 servings — Janice Denny, Wadena

Rhubarb Refresher

Cook 2 pounds tender pink rhubarb (cut, but not peeled) to a mush in five cups boiling water. Press through sieve. Measure juice. For each cup, add 1/3 cup sugar. Stir until dissolved. Chill. For each cup of rhubarb juice, add 1/2 cup grapefruit juice. Add 1/4 cup lemon juice to entire mixture. Just before serving, add 1 quart ginger ale. Serves 24. — Darlene Owen, Fergus Falls

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Summer Cookbook

Supplement to the Wadena Pioneer Journal

June 25, 2009


GRILLING Category Winner Garlic Grilled Shrimp

3 tablespoons onion, minced 2 tablespoons lemon juice 3 cloves garlic, minced 2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 tablespoon olive oil 1 1/2 pounds shrimp, peeled and deveined Combine the first seven ingredients in a two quart glass dish, then stir in olive oil. Add shrimp, turn to coat. Cover and refrigerate 15-30 minutes. Thread shrimp on skewers. Grill shrimp on a medium-hot grill. Cook about two minutes per side or until shrimp are opaque looking. Makes four servings. — Tam Leaderbrand, New York Mills

Salmon Patties

1 can salmon, drained and deboned 1 box chicken stove top stuffing 1 cup shredded cheddar cheese 1/2 cup grated carrots 1/3 cup mayo (not Miracle Whip) 1 1/2 tablespoons sweet relish 3/4 cup water 1 small onion, chopped Optional: 1/2 cup green, red or orange peppers Mix everything together. Make patties. Take a piece of tin foil and spray with Pam. Lay this on the grill. Then place patties on tin foil and grill until brown on both sides. (You may use tuna in the place of salmon.) — Janice Denny, Wadena


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June 25, 2009

Summer Cookbook

DESSERTS Category Winner PB&J Pizza

9-inch pizza crust 1/2 cup of creamy peanut butter 1/3 cup of any type of jelly or jam (seedless) Any type of fruit (preferred fruits include kiwi, strawberries, blueberries, raspberries and/or bananas.) Heat oven to 325 or 350 degrees. Spread peanut butter evenly on pizza crust. Bake about five minutes or until peanut butter is melted. Spread jam on peanut butter. The peanut butter and jam may mix but it still tastes the same. Then put desired amount of fruit on top. Serve immediately. Makes about 8 servings. — Taylor Wellnitz, Staples

Rhubarb Cake

2 cups brown sugar 1/2 cup shortening 2 eggs 1 cup milk 2 cups whole wheat stone ground flour 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon vanilla 1 1/2 cups cut rhubarb Mix together and put in greased 9x13-inch cake pan.

Topping Mix 1/3 cup sugar and 1 teaspoon cinnamon and sprinkle on batter. Bake at 350 degrees for about 45 minutes to an hour until cake is done. Serve with whipped topping or ice cream. — Hazel Wiese, Verndale

Double Chocolate Oatmeal Cookies

1 1/2 cups sugar 1 cup butter, softened 1 egg 1 teaspoon vanilla extract 1 1/4 cups all purpose flour 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 cups uncooked quick oats 6 ounces chocolate chips Combine sugar and butter. Beat with mixer until fluffy. Beat in egg and vanilla. Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Form tablespoon-size balls and place on cookie sheet. Flatten slightly. Bake at 350 degrees for 13 minutes. An additional cup of chocolate chips and 1/2 cup chopped walnuts are also good in this soft and chewy cookie. — Marian Derby, Wadena

Supplement to the Wadena Pioneer Journal

Speedy Shortcake

1/2 cup sugar 1 1/4 cups flour 2 teaspoons baking powder 1/4 cup Crisco 1 egg 1/3 cup milk 1 teaspoon lemon juice Sift all dry ingredients into small mixing bowl. Add other ingredients. Beat fast for two minutes. Pour into greased 8x8-inch pan or shortcake pan. Bake at 375 for 20-25 minutes. Cool. Split and put together with crushed strawberries or any kind of fruit and whipped cream or Cool Whip. I put fruit on top of the cake instead of splitting it. — Margaret Bowers, Eagle Bend

Moon Cake Dessert

1 cup water 1/2 cup margarine 1 cup flour 4 eggs Bring water and margarine to a boil. Add flour all at once. Mix well. Cool slightly and add eggs one at a time. Mix well. Place on well-greased cookie sheet or jelly roll pan for 15-20 minutes or more. It should appear dry with a crater-like surface.

Filling: 2 packages vanilla instant pudding 3 1/2 cups milk 8 ounces cream cheese, softened Blend and spread over cooled crust. Spread Cool Whip over filling. Drizzle chocolate syrup over Cool Whip. Keep in refrigerator. — Irene Kern, Sebeka

Ice Cream Cake

1 pound bag Oreo cookies 1/2 cup melted butter or margarine 2/3 cup semi-sweet morsel chocolate chips 1/2 cup butter or margarine 1 1/2 cups (13 ounces) evaporated milk 2 cups powdered sugar 1 teaspoon vanilla 1 1/2 gallons vanilla ice cream Crush cookies and combine with butter. Press into a 9x13-inch greased pan, refrigerate. In saucepan, melt the morsels and butter, gradually add the sugar and boil for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool for about 10 minutes. Slice and spread 1/2 gallon vanilla ice cream over crust. Pour cooled chocolate mixture over ice cream and freeze. — Jane Snyder, Wadena

Supplement to the Wadena Pioneer Journal

Summer Cookbook

Chocolate Sin Bars

2 cups peanut butter 1 cup brown sugar 1 cup Karo syrup Put in microwave until soft and add 5 cups of Rice Krispies. Press in jelly roll pan. In a small sauce pan melt together: 1 stick of butter 3 tablespoons milk Once melted, add: 1 package of vanilla instant pudding mix 2 cups powdered sugar Press on to Rice Krispies layer Once second layer is cooled, in a small sauce pan, melt together: 1 cup semi-sweet chocolate chips 1 stick of butter Pour over the top and let cool. — Christie Hennagir, Ottertail

Frosted Rhubarb Kookies

1 cup shortening 1 1/2 cups packed brown sugar 2 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups diced fresh or frozen rhubarb 3/4 cup flaked coconut

Frosting: 3-ounce package cream cheese, softened 1 tablespoon butter, softened 1 1/2 cups confectioners’ sugar 3 teaspoons vanilla extract In a large bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the rhubarb and coconut. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla. Spread over cookies. Yield: 4 dozen. • If you use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. — Janice Denny, Wadena

Cowboy Cookies

1 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt

June 25, 2009


1 teaspoon vanilla 2 cups quick oats 1 cup chocolate chips 1 cup broken nuts 1 cup M&Ms 1/2 cup raisins (optional) Combine and stir by hand or use electric mixer one minute on the shortening, white and brown sugar, eggs, flour, soda, baking powder, salt and vanilla. Then add quick oats, chocolate chips, nuts, M&Ms, raisins. Mix by hand until well-blended. Bake at 325 for 12 minutes or until lightly brown. Watch closely — do not over bake. I refrigerate for about 30 minutes before baking. Dough will be firm. Roll in a ball and flatten. — Gwen Schoon, Sebeka

Sunshine Rings

Bake a chiffon cake in a 13x9-inch oblong pan. Cool. Cut into 16 strips 1/2-inch wide by 12 inches long. Bring ends of each strip together. Fasten with a wooden pick. Place a scoop of vanilla ice cream in center of each ring on a dessert plate. Top with clear orange sauce.

Sauce: Mix in saucepan: 1 cup sugar, 1/4 teaspoon salt, 2 tablespoons cornstarch and 1 tablespoon flour. Stir in 1 1/4 cups orange juice, 1/4 cup lemon juice and 1/2 cup water. Cook over low heat, stirring until it boils. Boil 3 minutes. Remove from heat. Mix in 1 tablespoon butter, 1 tablespoon each of grated orange and lemon rind. Serve warm. Makes about 2 cups. — Darlene Owen, Fergus Falls

Chewy Cornflake Cookies

1 cup sugar 1 cup corn syrup 1 cup peanut butter 6 cups corn flakes 1/2 cup chocolate chips 1 teaspoon Crisco Combine sugar and corn syrup. Cook over medium heat until it just starts to boil. Take off heat and add peanut butter. Stir well. Pour over corn flakes. Stir until cereal is completely coated. Drop by tablespoon onto waxed paper. Melt chocolate chips and Crisco together. Drizzle over cookies. Cool completely. Makes approximately two dozen. — Tam Leaderbrand, New York Mills

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June 25, 2009

Summer Cookbook

Supplement to the Wadena Pioneer Journal

SALADS Category Winner Confetti Cornbread Salad

8.5-ounce package cornbread mix Two 15-ounce cans whole kernel corn, drained Two 15-ounce cans pinto beans, rinsed and drained 15-ounce can black beans, rinsed and drained 3 small tomatoes, chopped 1 medium green pepper, chopped 1 medium sweet red pepper, chopped 1/2 cup chopped green onions 10 bacon strips, cooked and crumbled (or one package real bacon, crumbled) 2 cups shredded cheddar cheese Dressing 1 cup sour cream 1 cup mayo or salad dressing 1 envelope ranch salad dressing mix Prepare cornbread according to package directions. Cool completely and crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Makes 20-22 servings. If preparing for the next day, add cornbread and dressing one hour before serving. — Lisa Cochran, Sebeka

Creamy Italian Pasta Salad

16-ounce package rainbow rotini 2 cups broccoli florets 2 cups cauliflower florets 1 1/2 cups frozen peas and carrots, thawed 1 cup cherry tomatoes, quartered 1/2 cup shredded Parmesan cheese 1/2 cup onion, chopped 3/4 cup sliced ripe olives 16 ounce bottle creamy Italian salad dressing 1/4 cup green pepper, chopped 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, Parmesan cheese, onion, green pepper and olives. Add the dressing. Mix well. Cover and refrigerate for 2-3 hours. Makes approximately 15 servings. — Tam Leaderbrand, New York Mills

Napa Slaw Salad

4 cups Napa or Chinese cabbage 11-ounce can mandarin oranges, drained 8-ounce can sliced water chestnuts, drained 1 cup fresh snow peas, trimmed and cut into thirds 3/4 cup chopped sweet red pepper 2 green onions, chopped 1/4 cup reduced-fat sesame ginger salad dressing 3/4 cup chow mein noodles In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Just before serving, sprinkle with chow mein noodles. Yield: 8 servings. — Janice Denny, Wadena

Stuffed Tomato Mint Salad

1. Cut off ends of tomatoes, scoop out most of the pulp. Turn tomatoes upside down. Let drain on pan or plate in the refrigerator. 2. Prepare one package mint-flavored gelatin according to directions. 3. Add 1 cup diced celery and 1 cup diced cucumbers. Chill until firm. 4. Fill tomato cups with the mixture and chill. Top with watercress. — Darlene Owen, Fergus Falls

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Supplement to the Wadena Pioneer Journal

Summer Cookbook

June 25, 2009


MISCELLANEOUS The Most Usual Weights and Measure A pinch = 1/8 teaspoon or less 1 tablespoon = 3 teaspoons 4 tablespoons =1/4 cup 8 tablespoons =1/2 cup 12 tablespoons =3/4 cup 1 cup of liquid =1/2 pint 2 cups of liquid =1 pint

Category Winner Herbs omelet

Beat eggs until fluffy. For each egg, beat in one tablespoon cream or milk, a dash of salt and pepper, a dash of basil, chervil, thyme and sweet marjoram. Pour into sizzling butter, one teaspoon per egg in the skillet, on low heat. Cook slowly. Add cheese and browned sausage — sprinkle 1 tablespoon per egg over top of eggs. When mixture is set, fold in 1/2 and serve: sprinkling with 1/2 tablespoon each minced chives and parsley. Serve immediately. — Darlene Owen, Fergus Falls

Three-Cheese Deviled Eggs

6 hard boiled eggs 3/4 cup mayonnaise 2 tablespoons finely shredded Monterey Jack cheese 2 tablespoons finely shredded Swiss cheese 2 tablespoons minced chives, divided 1/8 teaspoon ground mustard 1/8 teaspoon pepper 2 ounces Velveeta cheese, cubed dash paprika Cut eggs in half lengthwise, remove yolks, set whites aside. Mash yolks. Add mayo, shredded cheeses, 1 tablespoon chives, mustard and pepper. In microwaveable bowl, melt Velveeta cheese on high for 1 minute. Stir until smooth. Stir into yolk mixture. Spoon filling into egg whites. Sprinkle with paprika and remaining chives. — Janice Denny, Wadena

4 cups of liquid =1 quart 2 pints of liquid =1 quart 4 quarts = 1 gallon 8 quarts = 1 peck, as in apples, pears, etc. 16 ounces = 1 pound

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June 25, 2009

Summer Cookbook

Supplement to the Wadena Pioneer Journal

Cover with a damp cloth and let rise until double. Beat well. Pour into greased 9x5x3-inch loaf pan or into 12 large muffin cups (only half full). Let rise until double. Bake 45 minutes for loaf or 25 minutes for muffins. If desired, brush warm bread with icing and decorate with a few nuts and cherries. — Darlene Owen, Fergus Falls

Pecan Lemon Loaf

BREADS Category Winner Rhubarb Bread

1 1/2 cups brown sugar 1 teaspoon salt 1 1/2 cups diced rhubarb 1 cup buttermilk 2 1/2 cups flour 1 egg 1 teaspoon vanilla 2/3 cup oil 1 teaspoon soda 1/2 cup nuts Mix together sugar, egg and oil. Add buttermilk along with dry ingredients. Fold in rhubarb and nuts. Pour into two greased and floured loaf pans. Topping: 2 1/2 tablespoons sugar 1 tablespoon butter Bake at 325 degrees for 50-60 minutes. Let sit in pane 10 minutes. Run knife around edges and turn out. — Irene Kern, Sebeka

English Fruit Bread

3/4 cup lukewarm milk 1/4 cup sugar 1 teaspoon salt. Mix together. Add one cake of compressed yeast. Stir until dissolved. Add one large egg and 1/4 cup soft shortening. Add: 2 1/4 cups sifted flour 2 tablespoons finely cut candied orange peel 2 tablespoons finely cut citron 1/4 cup finely cut candied cherries 1/4 cup currants 1/4 cup raisins 1/4 cup chopped nuts

1/2 cup butter, softened 1 1/2 cups sugar, divided 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup sour cream 1 1/2 cups chopped pecans, toasted 1 tablespoon grated lemon peel 1/4 cup lemon juice In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs and mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel. Transfer to a greased 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Makes one loaf. — Janice Denny, Wadena

Bierocks (or Runzas) — meat-filled bread Filling: 1/4 cup chopped onion 1/2 pound ground turkey cooking spray 2 cups finely shredded cabbage 1/2 teaspooon freshly ground black pepper 1/4 teaspoon salt

Dough: Separate crescent dough and press out into six 3 1/2 inch squares. To prepare filling, cook the onion and turkey in a large, nonstick skillet coated with cooking spray over medium heat until turkey is browned, stirring to crumble. Add cabbage, cook until cabbage wilts, stirring constantly. Stir in pepper and 1/4 teaspoon salt. Cover and chill. Preheat oven to 375. Now separate crescent dough into 3 1/2 -inch squares. Place on large baking sheet, sprayed with cooking spray. Fill the crescent dough with 1/4 cup filling. Pinch points to seal, bringing two opposite corners together. Bring remaining two corners to center and pinch. Let rise about 10 minutes. Place in oven for about 10-15 minutes at 375 degrees until lightly brown. — Gwen Schoon, Sebeka

Supplement to the Wadena Pioneer Journal

Summer Cookbook

MAIN DISHES Category Winner Teriyaki Pork Tenderloin

1/2 cup soy sauce 4 teaspoons brown sugar 1 teaspoon black pepper 1/4 cup vegetable oil 2 teaspoons ground ginger 2 garlic cloves, minced 4 pork tenderloins (3/4 to 1 pound each) In a large, resealable plastic bag, combine the first six ingredients. Cut tenderloins into 3/4-inch thick medallions. Add pork to marinade in a bag. Seal and turn to coat meat. Refrigerate four hours. Turn occasionally. Drain and discard marinade. Grill the meat over indirect medium-hot heat for 6-8 minutes each side or until juices run clear. Cooked pork should read 160 degrees on a meat thermometer. — Tam Leaderbrand, New York Mills

Family meatballs

8 pounds beef 2 pounds pork 10 eggs 4 cups bread crumbs 4 cups milk 2 cups onion 7 teaspoons salt 7 teaspoons Morton’s sausage seasoning Blend eggs, milk and onion in blinder. Mix all ingredients together and form into balls, wetting hands with cold water. Place on cookie sheets and bake at 325 degrees for 20 minutes. Put one large can of chicken and one large can of cream of celery soup undiluted and drippings from browned meatballs. Bake in electric roaster at 325 degrees or oven for 1 1/2 hours. Stir once in a while. — Marian Derby, Wadena

June 25, 2009


Deviled Crab Casserole

6-ounce can crab meat, drained, flaked and cartilage removed 1 cup dry bread crumbs, divided 3/4 cup milk 1/4 cup chopped green onions 2 hard cooked eggs, chopped 1/2 teaspoon salt 1/4 teaspoon Worcestershire sauce 1/8 teaspoon ground mustard 1/8 teaspoon pepper 6 tablespoons butter, divided and melted paprika In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add four tablespoons butter. Mix well. Spoon into a greased one-quart baking dish. Combine remaining bread crumbs and butter. Sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425 degrees for 16-18 minutes or until golden brown and edges are bubbly. Yield: 2 servings. — Janice Denny, Wadena

Holiday-Style Oysters

Lightly brown into four tablespoons hot butter: 1/2 cup minced onion 2 cups chopped celery Stir in: 3 tablespoons flour 1/2 cup milk 3 cups hot, drained, boiled wild rice 1/2 teaspoon salt 1/4 teaspoon sage 1/8 teaspoon thyme 1/8 teaspoon pepper Place in 12x7.5x2-inch baking dish. Dip one pint of welldrained, small oysters into four tablespoons melted butter. Sprinkle with 1/4 cup cracker or dry bread crumbs. Arrange over top of rice. Sprinkle with any crumbs and butter remaining from coating oysters. Broil low enough so crumbs don’t burn. Broil just until oysters curl (10 minutes). Serve hot with mushroom sauce. Serves 6-8. — Darlene Owen, Fergus Falls

Crock Pot Beef Stroganoff

2 pounds chuck roast, trimmed and cut into 1-inch cubes 1 onion, chopped 2 cans mushroom soup 8-ounce can mushrooms 1/2 teaspoon black pepper 8 ounces cream cheese 1/2 cup sour cream egg noodles Place meat, onions, mushrooms, pepper and mushroom soup in crock pot. Cook on low 6 to 8 hours. One half hour before serving add cream cheese, stir until cheese is combined. Right before serving stir in sour cream. Serve over cooked egg noodles. — Jane Snyder, Wadena

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June 25, 2009

Summer Cookbook

Supplement to the Wadena Pioneer Journal

VEGETABLES Category Winner Asparagus Ambush

Cook asparagus stalks, upright in water, in a deep saucepan. Roll cooked stalks of asparagus in thin slices of ham or dried beef. Broil. Serve with cheese or white sauce. White sauce: Melt 2-3 tablespoons butter over low heat in a heavy saucepan. Blend in 2-3 tablespoons flour, 1/4 teaspoon flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in one cup milk. Bring to a boil. Boil one minute, stirring constantly. Cook until thickened. For best flavor, cook 10 minutes. Cheese sauce: Follow recipe for white sauce, then add 1/4 teaspoon dry mustard with the seasonings. Blend in 1/2 cup nippy American cheese (cut up or grated). Stir until cheese is melted. — Darlene Owen, Fergus Falls

Day Ahead Potatoes

10 cooked potatoes (large) 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder 1/2 teaspoon salt 1/4 teaspoon pepper Butter to taste Cook potatoes and mash with electric mixer until smooth. Mix in remaining ingredients. Cover mixer bowl and refrigerate overnight. The next day, heat oven to 350 degrees. Transfer potato mixture to lightly greased baking dish and bake for 30 minutes. Approximately 8 servings. — Kris Sanda-Johnson, Henning

Triple-Cheese Broccoli Puff

1 cup sliced fresh mushrooms 3-ounce package cream cheese, softened 6 eggs 1 cup milk 3/4 cup biscuit/baking mix 3 cups frozen chopped broccoli, thawed 2 cups (8 ounces) shredded Monterrey jack cheese 1 cup (8 ounces) 4 percent cottage cheese 1/4 teaspoon salt In a small skillet, sauté mushrooms in butter until tender, set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. Pour into a greased, round 2 1/2 quart baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield 6-8 servings. — Janice Denny, Wadena

Extra copies available The Summer ‘09 Cookbooks are on sale for $1.00 a copy at the Wadena Pioneer Journal. A taste of the Wadena area to send to your out- of-town friends and relatives. A special gift to those who enjoy cooking or collecting recipes. Giving Information Life

Wadena Pioneer Journal 314 S. Jefferson • Wadena 631-2561

Summer Cookbook

Supplement to the Wadena Pioneer Journal

June 25, 2009

Stay Healthy During Grilling Season (MS) -- When it comes to warm weather parties, few ideas are more popular than a backyard barbecue. However, as enjoyable as such gatherings can be, they can cause problems as well, particularly if certain steps aren’t taken when it comes to cooking and handling food. * Clean your hands: Most backyard barbecues feature a host of standard fare when it comes to the menu. Burgers, steaks, hot dogs, and poultry are some of the most popular items. If you’re handling raw meat and poultry, wash your hands between touching the meat and then touching the poultry. * Don’t marinate outside: Any good grillmaster knows that the key to a successful barbecue is how well the food is marinated. If marinating food for an extended period of time, keep the food refrigerated while marinating. Also, be sure not to apply leftover marinade to food that’s already cooked. If you’re wary of wasting the marinade, boil it before applying to cooked food. The boiling will remove any bacteria left in the marinade by the raw meat or chicken. * Use a meat thermometer: Many grill chefs have heard cries that their food isn’t cooked well enough. Typically, this is heard after someone puts all the fixin’s on their food. That can make continuing to cook the food a messy ordeal. To avoid such instances, use a meat thermometer on burgers and steaks. In general, burgers should be cooked to 160 F, while meats such as steaks, roasts or london broil can be cooked to 145 F (medium rare) or 160 F (medium). Undercooked poultry can be especially dangerous, so cook to 170 F. * Change utensils and plates: Once the food is cooked

or if you’re checking to see if it’s finished, don’t use the same utensils to remove or check food that you used to place it on the grill. Also, carry the uncooked food out on one plate, and present cooked food on another plate to avoid food contamination. * Heat a charcoal grill properly: If you prefer to use a charcoal grill, make sure the coals are heated for 20 to 30 minutes before you put any food on the grill. Coals should not still be black if you’re about to commence cooking. Instead, they should be gray. * For tailgaters, cool your food as well: Grilling out isn’t confined to summertime or backyards. Sports fans across the nation often take their grills to the stadium and tailgate before the big game. In such cases, make sure you bring a food-only cooler along. Keep food separated and refrigerated in the cooler until it’s time to do some cooking.

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June 25, 2009

Summer Cookbook

Supplement to the Wadena Pioneer Journal

Fire Up the Grill Few things mark the official start of summer more than lighting the grill and inviting some friends over for a backyard barbecue. With grilling season upon us once again, the following recipe for “Grilled Tri Tip with Black Olive Aioli” from Bill Niman and Janet Fletcher’s “The Niman Ranch Cookbook” (Ten Speed Press) is sure to be a hit at your first barbecue of the summer. Grilled Tri Tip with Black Olive Aioli Serves 4 to 6 1 1 2 1 1/4 1 1

tri tip steak, 21/2 pounds tablespoon olive oil tablespoons fresh rosemary leaves, chopped tablespoon freshly cracked black pepper cup finely chopped pitted oil-cured black olives cup aioli (see below) tablespoon coarse sea salt Cayenne pepper

Place the steak in a small, nonreactive baking dish. Combine the olive oil, rosemary and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Remove the tri tip from the refrigerator 11/2 hours before cooking. Prepare and light a charcoal grill for direct cooking. Add the olives to the aioli and season with cayenne. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the tri tip from the marinade, wipe off any excess marinade, and season on both sides with sea salt. Place the steak on

the cooking grate directly over the coals, cover the grill, and cook, turning once, for about 20 minutes, or until a thermometer inserted into the thickest part reads 130 F for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes. Cut the tri tip into thin slices across the grain and arrange on a platter. Serve with aioli. Makes about 1 cup 1 1/2 1 2 2 1

small clove garlic teaspoon kosher salt teaspoon Dijon mustard teaspoons fresh lemon juice egg yolks cup olive oil

To make by hand, chop the garlic and salt together on a cutting board until a paste forms. Transfer to a deep mixing bowl and wrap a damp towel around the base of the bowl to keep it from sliding around the counter as you work. Whisk in the mustard, lemon juice and egg yolks. While whisking continuously and vigorously, add the olive oil in a slow, thin, steady stream until all of it has been incorporated and the mixture is thick and completely emulsified. To make the aioli in a food processor, place the garlic and salt in the work bowl and process to chop as finely as possible. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor running, add the olive oil in a slow, thin, steady stream until all of it has been incorporated and the mixture is thick and completely emulsified. Cover and refrigerate for up to 24 hours until needed.

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Supplement to the Wadena Pioneer Journal

Summer Cookbook

June 25, 2009

Sizzling Summer Dieting Tips Summertime cuisine can be some of the best food we eat all year. Backyard barbecues, picnics at the park and, of course, ice cream, decorate the menus people enjoy each summer. As enjoyable as warm-weather fare can be, it is important to avoid overeating during the hot months, as no one likes the bloated feeling of overeating on a hot day. When planning your meals this summer, consider the following tips to ensure that your summer is both healthy and not too filling. * Take your grilling to parts unknown. While it’s common to associate grilling and barbecuing with steaks, hot dogs and burgers, the grill can also be a great place to cook healthier choices. Fruits and vegetables can also be cooked on the grill. Veggies gain much in regards to flavor when cooked on the grill. In addition, fruit can be made into kabobs and grilled on low heat for a delicious meal. * Drink your water. The higher temperatures common to summer can lead to dehydration for those who don’t drink ample fluids. What’s more, the symptoms of dehydration can mimic those of hunger, making you feel hungry when you might not be. To avoid overeating and dehydration, be sure to drink the recommended daily amount of water. * Snack healthy as well. It’s not only meals that can weight you down during summer heat waves. What you snack on while at the office or lounging around

the house can make you feel sluggish as well. Instead of potato chips or other heavy snacks, choose lighter fare such as fresh berries. Berries can even be added to healthy snacks such as yogurt or salad to give them a boost in flavor and you a boost in energy. * Think lean. Because it is grilling season, you’re not going to entirely abandon summer favorites such as steaks and burgers. And you can still enjoy beef and be healthy at the same time. When shopping with a backyard barbecue in mind, look for lean cuts of beef such as sirloin and loin cuts. To add flavor, marinate the meat in a low-calorie marinade, such as light salad dressing or even citrus juice.

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Summer Cookbook 2009  
Summer Cookbook 2009  

This edition includes the best recipes that area residents have to offer, plus a selection of popular campfire songs for the whole family.