HOMEMADE HO IDAYS RECIPE GUIDE 2020
Eat
and be
BREAKFAST APPETIZERS SOUPS & SALADS MAIN DISHES VEGGIES & SIDES DESSERTS & MORE!
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HOMEMADE HO IDAYS
FROM THE KITCHEN AT HERITAGE WOODS This Page of Recipes Provided By:
Fruit Pizza Christmas Wreath 1-1/2 rolls 16 oz. refrigerated choc. chip cookie dough melted semisweet chocolate (optional) 1 package cream cheese (8 oz.) softened 1 container frozen whipped topping (8 oz) thawed 1-1/2 cups assorted fresh fruits such as: chopped strawberries, chopped & peeled kiwi, raspberries, halved red & green seedless grapes, pomegranate seeds, blood orange wedges and/or pitted, chopped dark sweet cherries fresh mint leaves powdered sugar red, white & green colored sprinkles Preheat oven to 350 degrees. On a large sheet of parchment paper press cookie dough into a 12-inch circle. Transfer cookie on parchment to a large baking sheet or 14-inch pizza pan. Bake 15-18 minutes or until brown around the edges. Cool completely on baking sheet on a wire rack. Place an 8-9 inch wide bowl upside down on the center of the cooled cookie & carefully cut around it with a sharp knife. Remove the center of the cookie. If desired, using a 2 to 2-1/2 inch round cookie cutter, cut as many rounds out of the center cutout as possible. Pipe names or holiday words on small cookie round with melted chocolate. Enjoy any leftover scraps. Transfer large cookie ring to a large serving platter or board. In a medium bowl beat cream cheese with mixer on medium until smoother, add whipped topping. Beat until combined & fluffy. Spread cream cheese mixture over cookie ring. Top with desired fruit & mint leaves. Dust with powdered sugar & top with sprinkles just before serving. Arrange cookie ornaments on top of wreath, if using.
Pumpkin Cheesecake Bites 3/4 cup crushed ginger snaps, divided 3/4 cup crushed graham crackers, divided 4 oz cream cheese, softened 2-1/2 cup melted white chocolate, divided 1/2 cup pumpkin puree 1 tsp. pumpkin pie spice pinch of kosher salt 1 T. coconut oil Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps & graham cracker crumbs. Set aside. In a large bowl, beat cream cheese until light & fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice & salt & beat until incorporated. Beat in cookie crumbs until well mixed. Scoop mixture into tablespoon-sized balls & freeze until solid, about 30 minutes. Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, & sprinkle with remaining cookie crumbs. Refrigerate at least 10 minutes, or until ready to serve. Butternut Squash Cranberry Apple Bake 3-1/4 cups fresh butternut squash 3-1/4 cups canned or fresh sliced apples 1-1/2 cups whole cranberries 1-1/2 cups brown sugar 3/4 cup butter 3 T. flour 1-1/2 t. ground nutmeg Peel & cut butternut squash into 1-inch cubes. Bake butternut squash on sheet pan until almost done as you will bake this all together again later in recipe. Mix cooked squash, apples & cranberries. Mix flour, nutmeg & sugar together & sprinkle on top of squash mixture. Melt butter & pour over everything. Bake at 350 degrees for about 1-1/2 hours or until heated through & vegetables/fruit are all soft.
Happy Holidays From All Of Us At Heritage Woods of Belvidere!
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HOMEMADE HO IDAYS
BREAKFAST & BREADS Holiday Breakfast Casserole Submitted By: Kelly Pospischil - Blackhawk Bank
1 pound ground pork sausage 1 t. mustard powder 1/2 t. salt 4 large eggs, beaten 2 cups milk 6 slices white bread, toasted & cut into cubes 8 oz. mild cheddar cheese, shredded Crumble sausage into skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs & milk. Add the sausage, bread cubes & cheese & stir to coat evenly. Pour into a greased 9x13� baking dish. Cover & chill in refrigerator for 8 hrs., or overnight Preheat oven to 350 degrees. Cover & bake 45-60 minutes. Uncover & reduce temperature to 325 degrees. Bake additional 30 minutes or until set.
Vegan Coffee Cake Submitted By: Rachel Sanford, Poplar Grove
Wet: 1 cup non dairy milk such as almond or soy 1 T. applesauce or non dairy yogurt or more non dairy milk (applesauce or yogurt work best) 1 t. vinegar 1/3 cup sugar plus 1 T. more for sweeter 1/4 cup neutral oil or 3 T. applesauce to make oil-free 1 t. vanilla extract a few drops of almond extract (optional but wonderful) Dry: 1-1/2 to 1-3/4 cups of flour (I use 1-1/4 cup unbleached all purpose & 1/2 cup wheat flour, or all unbleached all purpose), see GF option 2 t. baking powder 1/4 t. baking soda 1/2 t. salt Yum Yum Coffee Cake Streusel: 1/2 cup flour Submitted by Janet Munrow, Belvidere 1/3 cup brown sugar 1/3 to 1/2 t. salt 1/2 cups butter 1 cup sugar 2 t. cinnamon 1 T. vegan butter or use oil 2 eggs 1 t. vanilla 1-1/2 - 2 T. oil, refined coconut or other neutral like 1 cup buttermilk 2 cups flour safflower 1 t. baking powder 1 t. baking soda Line a pan with parchment with some hanging over. 1/2 t. salt 1/3 cup brown sugar Preheat the oven to 350 degrees. In a bowl, mix in 1/4 cup white sugar 1 t. cinnamon wet ingredients until sugar is fully combined. In 1/2 cup nut meats another bowl, whisk 1-1/2 cups flour, baking Sift together flower, baking powder, soda, salt. Set powder, baking soda & salt. (Add spices or fruit of aside. Cream butter & sugar. Beat in eggs & vanilla. choice if you like. Add 2 t. almond flour for Add sifted ingredients alternating with buttermilk. additional texture, optional). Fold into the wet until In a separate bowl mix brown sugar, white sugar, just about combined. Add 1 T. more flour if needed cinnamon & nut meats. Place 1/2 the batter in a for slightly thick batter. Pour in parchment lined pan. greased 9x13 cake pan. Sprinkle with 1/2 of the In a bowl, add the dry streusel ingredients & mix cinnamon mixture & swirl into batter. Add the rest well. Add the vegan butter & oil and mix it in with of batter & the rest of cinnamon mixture. Swirl your fingers until well distributed & crumbly. Spread again. Bake at 350 for 40 minutes or until light brown. over the cake batter. Bake at 350 degrees for 35-45 minutes (depends on the pan, cake height etc). Cool Brown Bread for 10 minutes, then remove from pan. Cool Submitted By: Marj Coleman, Cherry Valley completely before slicing. Store on the counter for 1 cup chopped dates 1 cup raisins up to 2 days, refrigerated for up to 7 days, freeze 1 t. baking soda with 2 cups boiling water (slices) for up to a month. For cupcakes/muffins: Pour over boiling water - add soda. Bake 22-24 minutes for regular size muffins. Let stand until cool. Add: Gluten-free: Mix 3/4 cup white rice flour, 1-1/4 cup 2 cups sugar 1 t. salt almond flour, 1/3 cup potato starch, 1 T. chia seeds/ 1 t. baking powder 2 beaten eggs flaxseed meal. Use 1-3/4 cup of flour mix & add 1/2 cup shortening 1 t. vanilla more as needed. For streusel use a mix of rice flour 4 cups flour 1/2 cup chopped nuts & almond flour. Cream sugar, shortening & add eggs. Sift flower, Icing: Mix 1/3 cup powdered sugar & a t. or so nonbaking powder, salt together. Add to above mixture. dairy milk & use. I usually like a syrup dressing as it Add raisin & date mixture. Pour into 5 greased #2 cans or 7 #3 cans, fill 1/2 full & bake at 325 for 1 hr. keeps the cake moist. (3 T. sugar + 1 T. water)
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HOMEMADE HO IDAYS APPETIZERS & DIPS Cheesy Olive Bread
Turkey Cheese Nachos
Submitted By: Stacey Burger of Society Cleaners
Submitted By: Mary Thillens
1 can black olives drained (6 oz.) 1 jar pimiento-stuffed green olives, drained (6 oz.) 2 stalks green onions 1 stick butter, at room temperature 1/2 cup mayonnaise 12 oz. monterey jack cheese, grated 1 loaf crusty French bread, sliced lengthwise Roughly chop both black olives & pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives & green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350 degrees for 20-25 minutes or until cheese is melted & browning.
1 (15 oz.) can turkey chili w/o beans 8 cups tortilla chips (from a 13 oz. package) 1 cup shredded Monterey Jack cheese 1/2 cup refrigerated fresh salsa 1 ripe avocado, pitted, peeled, cut into small chunks 1/4 cup fresh cilantro leaves Heat broiler. In pot, cook chili over medium heat until heated through, about 3 minutes. Coat 2 qt. (11”x7”) baking dish with cooking spray. Place half of tortilla chips in bottom of dish. Top with 1/2 of chili plus 1/2 of cheese. Repeat layering, once. Broil until cheese melts, 2-3 minutes. Top with Salsa, avocado & cilantro. Time-Saving Hero = Tostitos Avocado Salsa (15 oz.) - a creamy dip with only 45 calories per serving, & you can dollop on extra, guilt-free.
Red Pepper Pizazz Submitted By: Joan Pfeifer, Belvidere
1/4 cup pine nuts, toasted in dry pan 8 oz. cream cheese, softened 1 cup red pepper jelly (divided) 1-1/4 cup shredded sharp cheddar cheese 2 cloves garlic, minced 1/4 cup chopped cilantro In food processor, place cream cheese, 1/2 cup pepper jelly, minced garlic, cilantro & cheese. Process until thoroughly blended. Spread in low sided dish. Top with remaining pepper jelly & pine nuts. Serve with crackers. Oyster Dip Crackers Submitted By: Diana Reece
Rhonda’s Taco Dip Submitted by Janet Munrow, Belvidere
8 oz. sour cream 1 pkg. taco seasoning mix 2 cups lettuce (shredded) 2 tomatoes (chopped) 1 cup shredded cheddar 1 can (small one) black olives (chopped, drained) 1 bag dip style tortilla chips Mix sour cream & taco seasoning, spread on cookie sheet. Add toppings on sour cream mix. Dip is ready. Cheesy Rosemary & Pecan Snack Mix Submitted By: Mary Thillens
3 cups pecan halves 2 cups oyster crackers 2 cups white cheddar cheese crackers 1.5 cups freshly grated Parmesan 1 cup pumpkin seeds 2 T. packed brown sugar 2 T. chopped fresh parsley 2 t. crushed red pepper 4 cloves minced garlic Catherine’s Dip In large bowl, combine pecan halves, oyster crackers, white cheddar cheese crackers, Submitted By: Rita Whalen, Poplar Grove grated parmesan, pumpkin seeds, brown sugar, fresh 1 cup sour cream 1 cup Hellmans mayo rosemary, crushed red pepper & minced garlic. 1 T. parsley flakes 1 t. accent Drizzle in 1/2 cup melted butter; stir gently to coat. 1 t. sugar 2 cups mozzarella cheese Spread on a large, foil-lined rimmed baking sheet. 1 T. onion flakes 2 T. parmesan cheese 1 t. garlic powder 1 t. Lawrey’s seasoned pepper Bake at 300 degrees for 15 minutes; toss, then Mix & chill. Serve with crackers. Note: Don’t use bake 15 minutes more. Allow to cool & serve. Store fine grated mozzarella cheese, it makes a difference. in an airtight container. Shelf life lasts 5 days.
1 pkg. oyster crackers 1 cup vegetable oil Mix together 1 pkg. original ranch dressing 2 T. dill Mix together Combine both mixes & chill at least 1-2 hours.
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HOMEMADE HO IDAYS
SOUPS & SALADS Corn & Avocado Salad Submitted By: Mary Thillens
4 ears fresh corn, husks removed 1/3 cup bottled lime vinaigrette salad dressing 1/2 t. chili powder 3 cups baby mixed greens 1 avocado, pitted, peeled, diced 1 cup cherry tomatoes, halved 1/3 cup sliced red onions 1 lime, cut into wedges In pot of salted boiling water, cook corn until tender, 5-7 min. Drain & cool. Cut kernels from cobs. In bowl, mix dressing & chili powder. Toss in greens, corn, avocado, tomatoes & onion. Serve with lime.
Spinach Salad With Pear & Avocado Submitted By: Rebecca Logeman, Belvidere
Dressing (can be prepared 1 day ahead): 1/2 cup vegetable oil 1/3 cup seasoned rice vinegar 1 T. fresh lime juice 1 T. minced fresh cilantro 1/4 t. garlic powder Pinch of cayenne pepper Salad: 1 6 oz. pkg. ready-to-use baby spinach, stems removed 1 ripe Anjou pear, peeled, cubed 1 avocado, pitted, peeled, cubed 1/2 small red onion, thinly sliced 1/2 cup crumbled Gorgonzola cheese Crunchy Ramen Salad To prepare the dressing, whisk first 6 ingredients in 1 T. plus 1/2 cup olive oil, divided medium bowl to blend. Season to taste with salt & 1/2 cup slivered almonds & 1/2 cup sunflower kernels pepper. Cover & refrigerate the dressing. Bring to 2 pkgs. (14 oz each) broccoli slaw room temperature before using. Mix spinach, pear, 12 green onions, chopped (about 1-1/2 cups) avocado & onion in large bowl. Toss with enough 1 medium sweet red pepper, chopped dressing to coat. Sprinkle with Gorgonzola cheese. 1/3 cup cider vinegar 1/4 cup sugar Loaded Baked Potato Soup 1/8 teaspoon pepper 2 pkgs. (3 oz each) chicken ramen noodles 1-1/2 lbs red potatoes, cut into 3/4� cubes In a large skillet, heat 1 T. oil over medium heat. 6 slices bacon, chopped Add almonds & sunflower kernels; cook until 1 medium onion, chopped 1 stalk of celery, chopped 4 t. all purpose flour toasted, about 4 minutes. Cool. 4-3/4 cups chicken broth 2-1/2 cups milk In large bowl, mix broccoli slaw mix, onions & red 1/2 t. ground black pepper 1/2 t. salt pepper. In small bowl, whisk vinegar, sugar, pepper, 1/2 cup butter or margarine 1/2 cup all purpose flour contents of ramen seasoning packets & remaining 2/3 cup whipping cream oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles up small. Just before serving, 1/4 cup snipped fresh parsley stir in noodles, almonds & sunflower kernels. Cook potatoes in large sauce pan in lightly salted boiling water for 10-12 minutes or until tender; drain Mushroom Barley Soup & set aside. Submitted By: Karen Drager, Poplar Grove In a 4 quart Dutch oven cook bacon, onion & celery 6 cups fresh mushrooms, sliced until bacon is crisp & onion is tender. Stir in 4 2 lg. onions, chopped 1-1/2 t. salt teaspoons flour. Add broth, milk, salt & pepper. 1 cup celery, chopped 1 t. basil Cook & stir until just simmering (do not boil). 1 cup carrots, chopped 1 t. parsley In a medium sauce pan heat butter until melted. Stir 5 cups water, divided 1 t. dill in 1/2 cup flour. Cook & stir for 1 minute. Slowly 4 cups pearl barley 1 t. oregano 4 cups beef broth 1/2 t. thyme add butter-flour mixture to milk mixture, stirring 2 t. worcestershire sauce 1/2 t. garlic powder constantly. Cook & stir mixture until thickened & In soup kettle combine vegetables & 1 cup water. bubbly. Stir in cream & parsley. Stir in potatoes. Cook, stirring occasionally over medium high heat Heat through. Garnish with shredded colby cheese, until tender. Add remaining ingredients & bring to crisp bacon pies & fresh diced scallions when served. boil, reduce heat, cover & simmer 1 hr. 10 servings.
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HOMEMADE HO IDAYS
MAIN DISHES Turkey Tetrazzini Submitted By: Sam Rosati - Rosati’s Pizza, Belvidere
3 lbs. turkey 2 cups water 1 lb. spaghetti 1 t. salt 2 T. melted butter 2 T. grated parmesan 1/2 lb. sliced mushrooms 2 T. butter 1/2 t. salt A little pepper Several slivers garlic Additional salt, pepper & cheese Steam turkey in the 2 cups hot water about 1 hour, or until tender. Let stand until cool enough to handle. Remove stock for sauce. Remove meat from bone & cut turkey into slices about 2 inches long. Cook spaghetti in gently boiling unsalted water for 10 minutes, or until crisply tender but not too soft. Then pour a little cold water into utensil & drain spaghetti thoroughly. Pour spaghetti into bowl & season with 1 t. salt, melted butter, parmesan cheese, & 1 cup of sauce (below). Sauté mushrooms in 2 tablespoons butter for 5 minutes. Season with the 1/2 tsp. salt, pepper & slivers of garlic, & continue to cook several minutes. Pour & spread spaghetti mixture into a flat, 10 x 1-1/ 3 buttered baking dish. Over spaghetti, place sautéed mushrooms, pour a little of the sauce (below) over mushrooms, then cover with thinly sliced turkey: Season it with about 3/4 tsp. salt & a little pepper. Pour rest of sauce over turkey & sprinkle top with about 1/4 cup grated parmesan. Bake at 350 degrees for about 30 minutes, then broil for about 5 minutes, or until golden brown. Serve hot. (Serves 6) Sauce for Tetrazzini: 1/4 cup melted butter 1/3 cup sifted AP flour 1 cup warm chicken stock 2 T. sauterne wine 2 cups warm coffee cream (half & half) Blend flour into melted butter, gradually add cream & turkey stock, stirring constantly. Cook until thick & smooth (about 5 min.) add salt & sauterne at end.
Meatloaf 1 lb. ground beef 1-1/4 t. salt 1/4 t. ground black pepper 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 egg, lightly beaten 8 oz can diced tomato with juice 1/2 cup quick-cooking oats or crushed Ritz crackers Topping: 1/3 cup ketchup 2 T. brown sugar 1 T. prepared mustard Preheat oven to 375 degrees. Mix all meatloaf ingredients well & place in a baking dish. Shape into a loaf. Mix all ingredients for topping & spread on loaf. Bake for 1 hour. Thanksgiving Turkey Casserole Submitted By: Nancy Lee Smelter, South Beloit
4 cups prepared turkey stuffing 2 cups turkey, cooked 2 cups mixed vegetables 2 cups turkey gravy 1/2 cup cranberry sauce Butter bottom of 2 qt. baking dish. Arrange half of the stuffing in bottom of dish, add half of the turkey & vegetables & 1/2 of the gravy. Repeat layers, top with cranberry sauce. Bake at 350 degrees for 30 minutes. Chicken With Apples & Honey Glaze Submitted By: Diana Reece
2 fryer chickens or 6-8 boneless chicken breasts sprinkle with salt, pepper & garlic powder 6 T. of melted butter (3/4 stick) 6 apples - cored, peeled & cut into quarters 1/2 cup honey 1/2 cup apple juice 2 T. brown sugar Mishong Place apples in 9x13 roasting pan along edges. Place prepared chicken in roasting pan. Drizzle with Submitted By: Diana Reece melted butter. Roast in 325 degree oven for 45 1 lg. pkg. meatloaf mix (2 lbs) pork & beef minutes. Meanwhile heat the honey, brown sugar & 4 cans tomato soup 1 green pepper, chopped apple juice until blended. 1 med. onion, chopped 3 stalks celery, chopped 1 small box fresh mushrooms, diced Baste chicken with honey mixture & continue Brown meat & drain. Sauté peppers, onions, celery, cooking for 30 minutes. Baste frequently. Chicken mushrooms in butter. Place all of before mentioned will be a rich golden color. Serve apples as an in crock pot, set on low heat for the day. accompaniment. Serves 6.
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HOMEMADE HO IDAYS
MAIN DISHES Easy Vegan Curry
Buffalo Chicken Baked Potato Casserole
Submitted By: Rachel Sanford, Poplar Grove
Submitted By: Julie Mirshak, Belvidere
The rice: 1 cup white rice, uncooked 1-3/4 cups water The vegetables: 1 medium onion 3 cloves garlic 1 T. grated fresh ginger 1 medium sweet potato 2-3 cups cauliflower florets 2-3 cups broccoli florets 2 medium sized carrots 1 red bell pepper The rest: 1-2 T. olive oil 2 T. curry powder 1 can coconut milk (15 oz.) 1 T. Thai red curry paste, optional but good 1-2 cups water, as needed to nearly cover vegetables 1 t. salt, or more to taste 1 T. pure maple syrup 1 lime, juice squeezed 2 cups fresh baby spinach fresh chopped cilantro, optional In a medium sized pot, add the 1-3/4 cups water. Bring to a boil, then pour in the rice. Simmer for 18 minutes, then remove from heat. Once the rice is cooking, prepare your vegetables: Chop the onion, mince the garlic, grate the ginger, peel & dice the sweet potato small, chop the cauliflower/broccoli, peel & slice the carrots & dice, slice the red pepper. Heat the oil in a large pot over medium heat. Add the onion & sautĂŠ for 2-3 minutes. Now add the garlic & ginger, & cook for 1 more minute. Add the curry powder & sautĂŠ 1-2 minutes more, until fragrant. To the pot, add the sweet potato, cauliflower, broccoli, carrots & red pepper. Pour in the coconut milk, red curry paste (if using) & enough water to just nearly cover the vegetables. Add 1 t. of salt & stir it all together. Bring to a boil, then simmer for about 10 minutes, until the sweet potato & other vegetables are tender. Now stir in the maple syrup, lime juice & the spinach until it wilts. Taste; season with more salt if desired. Serve hot with rice, fresh cilantro, hot sauce & maybe Easy Vegan Naan. Notes: This curry freezes quite well. I like to freeze leftovers in individual containers for easy future lunches. Use any vegetables you have on hand, just keep the overall amounts basically the same. Add some chickpeas or tofu if desired for extra protein! May sub brown rice, but it will take longer to cook (40 minutes).
Cube 3-5 lb. of potatoes. Cover in olive oil, salt, & pepper and roast in oven at 375 degrees for 40-50 minutes. Cut up 1/2 lb. bacon & fry in frying pan. Set aside to drain on paper towel. Cube 3-5 Chicken breasts & cook on stove top in same frying pan that the bacon was fried in, & season with salt & pepper to taste. Toss cooked chicken in buffalo wing sauce or your favorite kind of hot sauce. You could also substitute the buffalo sauce with your favorite BBQ sauce! Layer half of roasted potatoes on bottom of casserole dish. Place half the cooked buffalo chicken on top of potatoes. Cover layered chicken with half of the cooked & drained bacon. Spread 1/2 cup shredded cheese on top. Repeat layers one more time. Bake in oven at 350 degrees until cheese is melted. Serve with your favorite toppings. I love a dollop of sour cream. You can also top with black olives, raw onions & other yummy toppings.
Chicken To Die For Submitted By: Diana Reece
2-3/4 cups seasoned bread crumbs, divided 1 T. seasoned salt 2 eggs - beaten (or 2 eggs whites) 6 boneless, skinless, chicken breasts - trimmed 4-6 T. butter, divided 3 cups heavy whipping cream 1 cup green grapes, halved 1/2 cup sliced almonds (toasted in a little butter) Mix bread crumbs with seasoned salt. Reserve 3/4 cup of the mixture. In a separate bowl, beat eggs. Dip chicken in egg, then bread crumbs. Melt 2 tablespoons butter in fry pan, add breasts & cook until golden brown & cooked through, about 10-15 minutes per side, adding more butter as needed to brown all the breasts. Remove chicken from pan & either cover with foil or place in ovenproof dish in a 200 degree oven to keep warm. In the same fry pan, add 2 tablespoons butter & reserved bread crumbs. Stir together. Add the cream & cook about 5 minutes until sauce boils & thicken to the consistency desired. Add green grapes & heat through. Pour sauce over chicken breasts & top with toasted almond slices. Serves 6.
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HOMEMADE HO IDAYS
MAIN DISHES The Best Lasagna On Earth 1/2 lb beef 1/2 lb pork 1 T. each: Oregano, basil, rosemary (or 3 T. of an Italian blend of herbs) 1/2 yellow onion chopped 4 garlic cloves chopped, divided 9 lasagna noodles boiled al dente 2 cans of your favorite marinara sauce (roughly 48 oz) 1 (16 oz) container ricotta 4 T. pesto 1 egg 1/2 cup shredded parmesan 4-5 cups mozzarella shredded (or a blend of Italian white cheese) About an hour before cooking, spread out ricotta on a plate & place a couple paper towels over it to soak up some of the moisture. Preheat oven to 375 degrees. Prepare lasagna noodles according to package directions. In a skillet crumble & cook beef, pork, onion, herbs & 2 diced garlic cloves. While beef is cooking, add 2 cans of marinara sauce to a large sauce pan & warm up. After beef & pork are cooked through add to marinara sauce, do not drain. Simmer until you are ready to assemble. In a bowl mix ricotta, egg, pesto, 2 diced garlic cloves & parmesan cheese. Now it’s time to layer. In a 9 x 13 pan, spread a thin layer of sauce. Next lay out your first layer of noodles & cover with meat sauce. Add a generous layer of mozzarella. Then another layer of noodles topped with ricotta blend. Sprinkle with more mozzarella. One more layer of noodles & add the rest of the sauce...and don’t put last cheese layer on yet! You heard me! You are going to cook the lasagna without the epic top cheese layer first! Cover it with foil, cut a few vents & bake for 30 minutes. Take the pan out & remove foil. Now put on that epic last layer of mozzarella cheese. I like to add a little garlic salt & parmesan to the top for extra flavor. Bake for another 20-30 minutes until cheese is browned & bubbly.
Turkey & Spinach Phyllo Bake Submitted By: Mary Thillens
2.5 lbs. uncooked ground turkey 2 T. butter 1 cup chopped onion 3 (10 oz) frozen chopped spinach, thaw & squeeze dry 1 t. black pepper 1 t. salt 1/2 t. ground nutmeg 1/4 t. crushed red pepper 4 eggs, lightly beaten 1.5 cups crumbled feta 1 T. snipped fresh oregano 16 sheets frozen phyllo (14x9” rectangles), thawed Preheat oven to 375 degrees & lightly coat 3-qt. rectangular baking dish with cooking spray. In an extra-large skillet, melt butter over mediumhigh. Add ground turkey & onion; cook 8 minutes or until turkey is browned & onion is tender. Drain off fat. Stir in spinach, black pepper, salt, nutmeg, crushed red pepper; cook & stir 5 min. Transfer mix to a large bowl. Stir in eggs, cheese &oregano. Unfold phyllo dough. Using sharp knife, cut a 1” strip off one short end of the phyllo stack; discard. Place a phyllo sheet in the prepared baking dish. Lightly coat phyllo sheet with cooking spray. Top with 7 more sheets, coating each sheet with cooking spray. Spread turkey mixture over phyllo in dish. Top with the remaining 8 phyllo sheets, coating each sheet with cooking spray & casually crumpling the top few sheets. Bake, uncovered, 45 min. or until heated through & phyllo is golden. 8 Servings. Pork Tenderloin In Slow Cooker 1 (2 lb.) pork tenderloin 1 (1 oz.) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 T. minced garlic 3 T. soy sauce freshly ground black pepper to taste Place pork tenderloin in slow cooker with the contents of the soup packet. Pour water, wine & soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover & cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
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These Safety Tips Are Courtesy Of “The Belvidere Fire Department”
We Wish You A Joyous & Safe Holiday Season!
HOLIDAY SAFE TREE & OTHER SAFETY TIPS Trimming the Christmas tree is one of the highlights of the holiday season. Follow these tips to make sure you’re decorating safely:
When using a traditional tree, keep your tree in water at all times and away from your fireplace, radiator and heater. • Check your tree lights. Repair or throw away lights with frayed or exposed wires. Turn off all the lights when you leave home or go to bed. • Have a reliable fire extinguisher in your home. Know where it is and how to use it. • Only use indoor, UL® approved lights on your tree. Miniature lights which have cool-burning bulbs are safest. • Never use more than three light sets on one extension cord. Extension cords should be placed against walls to avoid tripping hazards, but never under rugs. • Avoid placing small or breakable ornaments on lower tree branches where small children or pets can reach them.
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Make sure your house numbers are visible from the road. They should be 4” in height and contrasting in color. This will make it easier for emergency responders to find your residence.
Please remove snow from around the hydrant in your yard. It saves valuable time in the event of a fire on your street.
During the holiday season take extra precautions when preparing your meals. Please don’t leave your cooking unattended.
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Page 16
The Perfect Gift For The Golfer In Your Family! 24 HOUR SKILLED NURSING SHORT & LONG TERM CARE On a spacious wooded campus it shares with a church and single-family homes, Park Place of Belvidere represents a nursing home that is first and foremost, a home. Our highly qualified and compassionate skilled nurses and staff provide a patient-centered approach to shortterm nursing and long term care while our location and amenities create a rich environment for residents to enjoy life to the fullest.
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HOMEMADE HO IDAYS VEGGIES & SIDES Scalloped Potato Au Gratin Submitted By: Rebecca Logeman, Belvidere
1-1/2 cups heavy cream 3 bay leaves 2 sprigs fresh thyme, plus more to finish 2 garlic cloves , minced 1/2 t. freshly grated nutmeg Salt & freshly ground black pepper Unsalted Butter (about 1 T. to butter the dish) 2 pounds russet potatoes, peeled & cut into 1/8” thick slices 1/2 cup grated parmesan cheese 1/2 cup grated Swiss cheese
Roasted Root Vegetables With Maple Balsamic Glaze Submitted By: Joan Pfeifer, Belvidere
1 cup raw rutabaga, small cubes (3/4”) 1 cup raw cubed parsnips 1 cup raw sweet potato, cubed 1 cup raw cubed carrots 3 T. olive oil salt & pepper to taste 4 T. real maple syrup 3 T. chopped fresh rosemary 4 T. balsamic vinegar 1/2 cup chicken broth Preheat oven to 400˚. Toss vegetables with oil, rosemary, salt & pepper. Spread on shallow baking sheet. Bake 40 minutes or until tender, tossing every Preheat the oven to 400 degrees F. In a sauce pan, 15 minutes. Meanwhile, combine syrup, vinegar & heat up the cream with the bay leaves, thyme, garlic, broth in small sauce pan. Simmer vigorously until reduced by half, about 5 minutes. Drizzle over nutmeg and some salt & pepper. vegetables when tender & bake another 5 minutes. While the cream is heating up, butter a casserole Red Cabbage dish. Use a slotted spoon to remove the bay leaves & thyme from the cream. Pour the heated cream into a Submitted By: Karen Drager, Poplar Grove large bowl of the potato slices. Mix gently to coat the potatoes. Mix gently to incorporate the parmesan 1 medium head red cabbage 1 t. salt 1 T. shortening 1/4 cup sugar cheese & Swiss cheese over the potatoes. Season the 1/2 cup vinegar or beet pickle juice mixture with a little bit of salt & pepper. Then pour the potato mixture into a buttered casserole dish. Shred cabbage fine. Melt shortening in large pan, Level out the potatoes for uniform cooking time. add cabbage, vinegar, salt & sugar. Cook gently Cover the dish with aluminum foil, but pull back one until tender, then season with additional salt, sugar, vinegar to taste. corner for the steam to escape. Bake 40-50 minutes. Beet pickle juice can be used instead of vinegar. If Zucchini Bake you like, stir in 1 peeled, diced apple with raw Submitted By: Theresa Eucker, Belvidere cabbage. 4 small zucchini diced (3 cups) Rutabaga Mash 2 cups club cracker crumbs Submitted By: Karen Drager, Poplar Grove 2 T. butter 3 eggs 1 sm. onion grated 1/2 cup milk 5 lbs rutabaga peeled, quartered, cut into 2” chunks 1 cup shredded cheddar 1/2 t. salt 1-1/2 lbs potatoes peeled, cut into 2 inch chunks 1/2 t. pepper 1/4 cup grated parmesan salt to taste 3/4 cup warm milk 3/4 cup warm cream 4-1/2 T. unsalted butter Preheat the oven to 350 degrees F. Grease 9” square pepper to taste 1-2 T. cardamom baking dish. Bring 4 cups water to boil, add zucchini, reduce heat & simmer covered until tender Cover potatoes & rutabaga with water or chicken about 3 minutes. Drain well. Press cracker crumbs broth. Bring to a boil. Add salt & boil over medium on bottom of pan. Dot with butter, spoon zucchini heat until tender (about 50 minutes). Drain & return on top. to pan. Shake over high heat 1-2 minutes to dry. Whisk eggs until fluffy. Stir in onion, milk, 2/3 cup Mash vegetables with milk & cream, add butter & cheddar cheese, salt & pepper. Pour over zucchini, cardamom. Serve with salt & pepper. sprinkle with remaining cheese & parmesan. Bake Note: I put this in an oiled crock pot on low to keep uncovered 35 minutes or until golden on edges. warm at gatherings.
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HOMEMADE HO IDAYS DESSERTS & COOKIES Cranberry-Apple Pie Squares
Frozen Kahlua Moose Pie
Submitted By: Ruth Ann VanFleet, Belvidere
Submitted By: Gail Barton, Byron Bank
Crust: Filling: 1-1/2 cups flour 8-1/2 cups sliced apples 1 T. sugar 1 cup sugar 1/4 t. salt 1/4 cup flour 1/2 cup butter 2 t. cinnamon 1 egg yolk 1/2 t. salt 1/4 cup milk 1 cup chopped cranberries Topping: 1 cup flour 1/2 cup brown sugar 1/2 cup butter, softened 1 cup caramel ice cream topping, heated vanilla ice cream, if desired Heat oven to 375 degrees. Combine crust ingredients with pastry blender until coarse crumbs. In bowl combine egg & milk, beat well. Add flour mixture, stir until moistened. Roll crust into 15x11, place in greased 13x9 pan. Press in bottom & 1� up on sides. Place apples in large microwave safe bowl, on high 6-8 minutes, stirring every 2 minutes until fork tender. Add 1 cup sugar, flour, cinnamon & salt, mix well. Spoon apple mix over crust. Sprinkle with cranberries. Combine topping mix until crumbly. Sprinkle over fruit. Bake 45-60 minutes until golden brown & apples are tender. Cool 1 hour. Serve warm with ice cream. Enjoy! (Serves 12)
1 pint coffee ice cream (slightly softened) 6 oz semi-sweet chocolate 1 oz unsweetened chocolate 2 large eggs, separated 2 T. sugar 1/4 cup Kahlua 1 cup heavy whipping cream (1/2 cup for pie & other 1/2 for the topping) Chopped nuts for garnish Cookie Crumb Crust: 1 cup coconut macaroon cookie crumbs 1 T. brown sugar 3 T. melted butter 1/3 cup finely chopped pecans 1 T. Kahlua In a bowl mix together cookie crumbs, brown sugar, butter & nuts. Press over bottom of an oiled 8-inch springform pan. Bake 7 or 8 minutes at 350 degrees. Remove from oven, cool slightly & brush surface with Kahlua. Chill in freezer while making filling. Filling: Spread ice cream in even layer over chilled crust & return to freezer. Melt both chocolates together. Can do in microwave or double boiler. Beet egg whites to soft peaks then beat in sugar until stiff & glossy, but not dry. Set aside. In a large bowl beat the egg yolks with a whisk until thick then whisk in slightly cooled chocolate & Kahlua. Slowly fold in beaten egg white mixture. In another bowl beat cream with mixer until stiff. Fold 1/2 into chocolate mixture. Pile this mixture onto ice cream layer & smooth evenly. Sprinkle with chopped nuts. Freeze firm - wrap carefully & can be made ahead. Serve with dollops of remaining whipped cream.
Pumpkin Pie In A Cup Submitted By: Nancy Lee Smelter, South Beloit
2 cups fat-free milk 1 box (1 oz.) fat-free sugar-free instant vanilla pudding 3/4 cup 100% pure pumpkin 1 t. pumpkin pie spice 4 T. thawed low fat frozen whipped topping Whisk together the milk & pudding mix for 2 minutes or until thickened. Whisk in pumpkin & 1/2 t. of pumpkin pie spice (reserving other 1/2 t. for topping) until blended. Pour into cups - chill until ready to serve. Top each with whipped topping and sprinkle with remaining pumpkin spice.
Stuffed Strawberries Submitted By: Ann Alt, Caledonia
Rinse 25-35 strawberries & pat dry! Cut top off of each & scoop out each center. Mix together one 12 oz. package of cream cheese, 1/2 cup of powdered sugar & 1/4 teaspoon of vanilla. Fill each berry & press a broken or whole pecan into the top. Chill before serving. (Do not fill hours before serving as strawberries will become soggy). This recipe is easy, pretty & delicious. The first to go at any gathering!
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Out with the old & in with the new!
Need to make room for your new toys this season? • Estate Clean-Outs • Basements Clean-Outs • Eviction Clean-Outs • Fire & Water Clean-Outs The Clean-Out Company • Junk Removal
815-979-5671 www.ugotjunkllc.com
BUCS • THUNDER • VIKINGS Merchandise In Stock At Our Retail Store Buy Your School Jackets NOW For Christmas! Like Us On Facebook To Take Advantage Of Some Of Our Online Sales 1231 Logan Ave. Belvidere 815.544.5554
Happy 24-Hour All-Season Holidays Towing and Roadside Assistance Save Our Number! (815)765-9994
PASSION C OM
ty
ing
Once monthly (every 4 weeks), any person with a Boone County address can receive one prepack box of food. Each box typically has cereal, crackers, canned good, laundry detergent & many other items. Box distribution is on Thursdays, 3:30 - 5:00 PM.
If you’re in an accident in Boone or surrounding counties request us for your tow truck and save $$.
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NEED A BOX?
SET LO
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Visit Us Online At www.twin-towers.us
u the comm The Compassion Closet, located at First Presbyterian Church accepts donations of nonperishable foods to be distributed to our community
221 N. Main, Belvidere 815-544-6402
WANT TO DONATE? WE ACCEPT DONATIONS AT ANY TIME! Some items we put in each box: Jelly; Peanut Butter; Cereal; Crackers; Elbow Mac; Spaghetti Sauce; Ramen Noodles; Canned Vegetables & Fruit, Pork & Beans; Flavored Rice; Jell-O; Microwave Popcorn; Yakisoba Noodle Meals; Cookies; Canned Ravioli; Instant Potatoes; Canned Chili; Tuna; & Soup.
AUTO & TRUCK SERVICE POPLAR GROVE
Tire Changes Jump Starting CENTER Lock Outs On-Site Battery Replacement 24hr Local & Long-Distance Towing
100 N. State Street, Poplar Grove (next to the bike path) 815-765-9994 tilfords.com
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HOMEMADE HO IDAYS DESSERTS & COOKIES Dairy Free Peanut Butter Balls
Norwegian Apple Pie
Submitted By: Kim Branom, Belvidere
Submitted By: Karen Drager, Poplar Grove
3 cups peanut butter softened 1 cup vegan butter (I use Earth Balance) 5 cups of powdered sugar 2 cups dairy free chocolate chips 2 T. coconut oil
1 egg 1 t. cinnamon 3/4 cup sugar 1/2 cup flour 1/2 cup chopped almonds 1 t. vanilla 1 t. baking powder 1/4 t. salt 3 medium tart apples - peeled, cored & chopped Butter a 9” pie pan generously. Stir all ingredients together until blended. Mixture will be thick. Spoon into pie plate. Bake 30 minutes at 350 degrees or until brown. Cool, cut into wedges. Topping: 1 cup cool whip with 2 tablespoons powdered sugar stirred into it or use ice cream.
Stir together peanut butter & butter until well blended. Add powdered sugar. It can help to microwave the mix for 20-30 seconds. Refrigerate the peanut butter mix until it’s firm enough to roll into balls. Remove from the fridge & roll into bite-size balls. Place the balls on a tray. Refrigerate for about 30 minutes or so. Stir chocolate chips & coconut oil together in a microwave safe bowl. Microwave for 1 minute. Place a lid on it & set aside for a minute. The chocolate should be melted. Stir until well blended & smooth. Line a cookie sheet or tray with waxed paper. Dip peanut butter balls into the chocolate using a fork so you can tap off the excess chocolate. Place chocolate covered balls on prepared tray. You can line them up pretty close to one another, just not touching. Once all the balls are coated, place the tray in the fridge to speed up chocolate setting. Once the chocolate is fully set, transfer to an airtight container. These will keep in the fridge for up to 10 days & in the freezer up to 2 months.
Christmas Pie Submitted By: Marj Coleman, Cherry Valley
Soften 1 envelope unflavored gelatin in 1/4 cup cold water. Mix in sauce pan: 1/2 cup sugar, 4 T. flour & 1/2 t. salt. Stir in gradually: 1-1/2 cups milk. Cook over low heat, careful not to scorch, stirring constantly until it boils. Boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool. When mixture is partially set, beat with beaters until smooth. Blend in 3/4 t. vanilla & 1/4 t. almond flavoring. Gently fold in 1/2 cup heavy whipped cream, whipped stiff. Carefully fold in 1/2 to 1 cup coconut & sprinkle coconut on top. Use crust or graham cracker crust. Can top with peppermint or candy cane chips.
Easy Apple Dumplings Notes: Recommended is smooth peanut butter not natural peanut butter for this. It’s a bit too runny for 2 (8 oz) cans crescent rolls 2 sticks butter 1 t. vanilla peanut butter balls. You can adjust the amount of 1-1/2 cups brown sugar 1 t. cinnamon powdered sugar used if you like a less sweet version. 1-1/2 cup 7Up (or other lemon soda) 2 apples Caramel Apple Tarts Butter a 13 x 9 baking dish. Preheat oven to 350 Submitted By: Mary Thillens degrees. Peel & core apples, then cut each apple into 1 (10 oz) frozen mini tart shells 8 slices. Roll each apple slice in a crescent roll & Caramel sauce place in a buttered dish. Jar chunky applesauce Melt butter, stir in sugar, vanilla & cinnamon, when Jar maraschino cherries it’s thickened, remove from heat & pour over the Defrost 1 (10 oz) box frozen mini tart shells & fill dumplings. Pour the soda in the middle & along the each shell with 1 T. caramel sauce. Dollop 2 Tbs. edges of the pan (not over the rolls). Bake for 35-45 Chunky applesauce. Bake at 350 degrees for 12-15 minutes, or until they become golden brown. Serve minutes; garnish with chopped maraschino cherries. warm.
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HOMEMADE HO IDAYS DESSERTS & COOKIES Cranberry Pistachio Biscotti 3/4 cup light olive oil 3/4 cup white sugar 2 T. vanilla extract 1/2 t. almond extract 1-3/4 cups all-purpose flour 2 large eggs 1/4 teaspoon salt 1 t. baking powder 1/2 cup dried cranberries 1-1/2 cups shelled pistachio nuts (or other nuts) Preheat oven to 300 degrees. In a large bowl, mix together oil & sugar until well blended. Mix in vanilla & almond extracts, then beat in the eggs. Combine flour, salt & baking powder; gradually stir into egg mixture. Mix in cranberries & nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven & set aside to cool for 10 minutes. Reduce oven heat to 275 degrees. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-10 minutes, or until dry; cool. Note: The red cranberries & green pistachios make a great Christmas cookie. However, you can substitute other nuts instead of pistachios if you’d like. If you pistachios (or other nuts) are salted, omit the 1/4 teaspoon salt from the recipe.
Four Layer Delight Submitted By: Marj Coleman, Cherry Valley Layer #1:
Layer #2:
1 cup flour 1 cup Cool Whip 1/2 cup margarine 1 8 oz. pkg. cream cheese 1/2 cup chopped pecans 1 cup powdered sugar Layer #3: 2 pkgs. instant lemon, chocolate or vanilla pudding 3 cups cold milk Layer #4:
1 cup Cool Whip chopped nuts to sprinkle Use 9x13 pan. Mix layer number 1 & bake 15 minutes at 375 degrees. Cool. Mix layer 2 and spread on cool layer 1. Do the same with layers 3 & 4. Angel Sugar Cookies Submitted By: Deb Werner
1 cup margarine 1 cup white sugar 1 cup powdered sugar 1 cup cooking oil 2 eggs 1 t. vanilla 1 t. baking soda 1 t. cream of tartar 1/2 t. salt 4 cups flour Mix in order shown, reading left to right, blending after each addition. Form in balls & flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees until light brown. Tomato Soup Cake
Strawberry Pretzel Dessert Submitted By: Donna West, Pearl Place Apartments
2-3/4 cups coarsely crushed pretzels 3/4 cup melted oleo 3 T. sugar Mix & press into square pan. Bake at 350 degrees for 10 minutes. Cool some then refrigerate. Cream together 8 oz. package cream cheese 1 cup sugar 1 sm. carton Cool Whip Spread over pretzels & refrigerate. Mix together 2 pkgs. strawberry gelatin 2 cups boiling water 2 10 oz. pkgs. frozen strawberries Mix gelatin & water. Add frozen strawberries until melted. Pour over cheese mixture. Top with Cool Whip if desired.
Submitted By: Marj Coleman, Cherry Valley
1 spice cake mix 1/2 cup water 2 eggs 1 can tomato soup Mix ingredients well. Pour in 9x 13 baking dish or jelly roll pan. Bake in 350 degree oven for 30-35 minutes. Sprinkle with mini chocolate chips or nuts. Top with whipped cream. Cherry Salad Submitted By: Donna West, Pearl Place Apartments
1 can Borden’s condensed milk 8 oz. Cool Whip 1 lg. can pineapple chunks (drained) 1 can cherry pie filling Combine all ingredients. Add small marshmallows to make it go further. Keep refrigerated.
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HOMEMADE HO IDAYS BEVERAGES Tom And Jerry Drink Submitted By: Kathy Lonergan
9 eggs (separated) 1-1/2 lbs. powdered sugar 8 drops glycerin 5-8 drops oil of cinnamon
Low Fat Egg Nog Submitted By: Karen Drager, Poplar Grove
1/2 jigger brandy 1/2 jigger rum Hot water
To make the batter separate eggs. Beat egg yolks & mix in 1-1/2 lbs. powdered sugar. Fold yolk/sugar mix into the egg whites. Add glycerin & oil of cinnamon & fold in. To serve fill cup 1/2 full of batter, add 1/2 jigger or less of brandy, 1/2 jigger or less of rum depending on the size of the cup/mug, fill with hot water, top with nutmeg.
1-1/2 cups 1% milk 2 t. vanilla 2 pkgs. instant sugar free vanilla pudding 3/4 cup equal or splenda 1/2 t. nutmeg Mix all together & cool in fridge. If thickens, add more milk. Christmas Snow Punch Submitted By: Karen Drager, Poplar Grove
1 can (46 oz.) tropical punch, chilled 2 pints vanilla ice cream, softened 2 cups lemon lime soda, chilled Stir all ingredients in a punch bowl until blended, chill. Makes 32 servings.
HOMEMADE HO IDAYS
FOR OUR FURRY FRIENDS Homemade Peanut Butter Dog Treats 1 cup flour 1/2 cup oatmeal 1/2 cup peanut butter 1/2 cup water
Homemade Tasty Tuna Cat Treats What cat doesn’t go wild for tuna? Whip up these crackers & give your feline a special treat.
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Put all ingredients into bowl & combine thoroughly with hands. If the blend is too sticky after a good mixing, you can add more flour, if desired. If you feel your blend is too dry or crumbly, add a few drops of water.
6 oz undrained tuna 1 cup flour
Roll into bite size balls. Size will differ according to the size of your hound & personal preference. If you don’t want to make balls, you can also roll out flat & use cookie cutters. Dog bones would be cute. Or, if you’re short on time, just put some dollops on the baking sheet. I promise your pups will not be upset with the presentation! Place balls onto baking sheet & bake for about 30 minutes. If you want a crisper treat, leave in the oven longer. Also keep in mind that bigger treats may need additional time in the oven. Take out & let cool. Treats will keep about a week in airtight container; up to 3 weeks in fridge; & up to 6 mo. frozen.
1 cup cornmeal 1/3 cup water
Mix ingredients together. Roll into 1/4 inch pieces. Bake on greased cookie sheet at 350 degrees for 20 minutes. Cool & let your cat dig in!
HOLIDAY PAMPERED POOCH CAGE-FREE HOMELIKE SPA EXPERIENCE FOR YOUR FURRY FRIENDS
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Page 23
815-544-4200 2020 N. State St., Belvidere NEXT TO ARBY’S garrysflooring.com Se Habla Español
Mon.-Thur. 10AM-5PM, Fri 10AM-4PM, Sat. 10AM- 3PM, Sun. Closed
Happy Thanksgiving! Danndi Storage 815-765-0904 13511 Harvest Way PO Box 177 Poplar Grove Give The Perfect Gift This Holiday Season
Please Join Us
This Christmas Season Sundays @ 10:30 AM We don’t care how you’re dressed or who you voted for. We care way more about your future than we do your past. We are a church full of broken, imperfect people with every kind of story imaginable, and we are
SAVING A SEAT FOR YOU! Christmas Eve Service @ 4:00 PM You and your whole family are invited to come sing some of your favorite Christmas songs and celebrate the birth of Jesus. We currently meet at: The Belvidere Moose Lodge 575 Beloit Rd., Belvidere,
815-975-9621 redemption.cc
Redemption Church Began With You In Mind!
1313 N. State St., Belvidere 240 W. Chrysler Dr., Belvidere
Page 24
DELIVERY l CARRYOUT l CATERING
1946 Gateway Center Drive l Belvidere
815.544.3121
ORDER ONLINE @ ROSATISPIZZA.COM
CATERING SPECIALS
GROUPS FROM 20-30...$155 + TAX
GROUPS FROM 30-50...$220 + TAX
• 4 lbs. Beef (3256 Cal.) • French Bread (3480 Cal.) • 25 Pieces Chicken (8900 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • 5 Lbs. Salad Of Your Choice: House, Potato, Cole Slaw, Macaroni, Baked Beans
• 6 lbs. Beef (4884 Cal.) • French Bread (5220 Cal.) • 33 Pieces Chicken (11,880 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • 10 Lbs. Salad Of Your Choice: Potato, Cole Slaw, Macaroni, Baked Beans
GROUPS FROM 50-70...$300 + TAX
GROUPS FROM 75-100...$390 + TAX
• 8 lbs. Beef (6512 Cal.) • French Bread (6960 Cal.) • 70 Pieces Chicken (26,730 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • Full Tray Italian Tossed Salad (1600 Cal.) • 10 Lbs. Salad Of Your Choice: Potato, Cole Slaw, Macaroni, Baked Beans
• 10 lbs. Beef (8140 Cal.) • French Bread (8700 Cal.) • 80 Pieces Chicken (29,700 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • Full Tray Italian Tossed Salad (1600 Cal.) • 10 Lbs. Salad Of Your Choice: Potato, Cole Slaw, Macaroni, Baked Beans
PIZZA PARTY SPECIALS Turn any gathering into a Pizza Party featuring Rosati’s delicious pizza!
PIZZA PARTY FOR 20 (5) 18” Pizzas $110 (26,520 Cal.)
One Double Cheese • One Sausage One Pepperoni • One Super Supreme One Veggie Deluxe
PIZZA PARTY FOR 50 (12) 18” Pizzas $240 (59,420 - 63,570 Cal.)
Three Double Cheese • Three Sausage Three Pepperoni • One Super Supreme One Veggie Deluxe • One Make Your Own
Add $7 substitute Baked Mostaccioli, Add $24 substitute Homemade Lasagna Must mention special catering offer when ordering.
PIZZA PARTY FOR 75 (20) 18” Pizzas $430
BEEF BY THE POUND
Four Double Cheese • Four Sausage Four Pepperoni • Three Super Supreme Three Veggie Deluxe • Two Make Your Own
ITALIAN BEEF (1 LB + 1 QT AU JUS)...$16 Includes French Bread And Sweet Peppers
All Beef Is Packaged Cold Unless Requested Hot. Please Specify If You Would Like To Receive Your French Bread Cut In 3” Sandwiches.
(101,860 - 110,160 Cal.)
Larger groups - Call for special pricing. Set-up available (extra charges apply).
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ROSATISPIZZA.COM
BELVIDERE 815.544.3121 Store Hours: Sunday to Thursday: 10am - 11pm • Friday & Saturday: 10am - 12 midnight No personal checks accepted. Prices & Menu subject to change without notice.