Homemade HOLIDAYS RECIPE GUIDE
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BREAKFAST BREADS SOUPS & SALADS APPETIZERS SIDES MAIN DISHES & DESSERTS!
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BREAKFAST & BREADS French Toast Casserole Submitted By: Teri Keegan, Garden Prairie
1 loaf French bread (13-16 ounces, smaller loaf) 8 large eggs 2 cups half & half 1 cup milk 2 T. granulated sugar 1 t. vanilla extract 1/4 t. ground cinnamon 1/4 t. ground nutmeg Dash salt praline topping, recipe follows maple syrup Slice French bread into 20 slices, 1” each (use any extra bread for garlic toast or bread crumbs). Arrange slices in generously buttered 9”x13” flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg & salt & beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some mixture in between the slices. Cover with foil & refrigerate overnight. The next day, preheat oven to 350 degrees. Spread praline topping evenly over the bread & bake for 40 minutes, until puffed & lightly golden. Serve with maple syrup. Praline Topping 1 stick butter 1 cup packed lt. brown sugar 1 cup chopped pecans 2 T. light corn syrup 1/2 t. ground cinnamon 1/2 t. ground nutmeg Combine all ingredients in a medium bowl & blend well. Easy Norwegian
Christmas Bread Submitted By: Karen Drager, Poplar Grove
5 T. butter 1/2 cup chopped citron 3 eggs 5 cups flour 1 cup sugar 2 T. baking powder 1-1/2 cups milk 1/2 t. salt 1 cup cranraisins 2 t. cardamom Preheat oven to 350 degrees. Melt butter, set aside. In large bowl beat eggs well with sugar. Mix 1 T. flour with cranraisins, add milk & citron. Stir dry ingredients together. Add to liquid mixture. Divide dough into 2 well greased bread pans. Bake for 1 hour. This was served at the Norwegian cabin at Christmas walk for years!
Eric’s Famous Banana Bread Submitted By: Yvette J. Drzal, Director of Marketing Gaming & Entertainment Management (GEM)
Set Aside in Bowl: 2 cups four 1/2 t. baking powder 1/2 t. baking soda Place in Blender: 3 large bananas 2 eggs 3/4 cup sugar 1/2 cup shortening (8 T.) 2 T. of milk 1 T. of lemon juice 1 T. of vanilla Dash of cinnamon Dash of salt Blend ingredients until smooth. Pour blended ingredients over dry ingredients & stir lightly. Add 1 cup of chopped walnuts (optional) & blend. Pour into a greased meatloaf pan, bake at 350 degrees for 45-60 minutes or until done.
Easy Mini Banana Bread Submitted By: Anonymous
1 banana, small to medium, mashed (the riper the better) 1 egg 2-3 T. brown sugar (2 T. is enough for me) 2 T. canola oil (can use olive or coconut oil) 1/4 cup milk 3/4 cup plain flour mixed with 1/2 t. baking soda (I’ve used white, whole meal, coconut flours, or a mixture + hemp flour. I’ve also used self rising flour instead & skipped the baking soda) Line a very small baking tin or oven safe glass (about 5 to 5.5 square inches) with baking paper & trim. Spray with a little oil. If baking in the oven, preheat to 320 degrees. In a small bowl, whisk the egg into the mashed banana. Then whisk in the sugar, oil & milk. Add the flour & baking soda & mix until just combined. If using an air fryer, preheat to 320 degrees for 3 minutes. Pour the batter into the prepared tin/dish & bake in your oven or air fryer for 25-35 minutes or until a skewer poked into the bottom of the cake comes out clean. A little bit of stickiness is fine. For me it takes 30-35 minutes in my air fryer & 25 minutes in my oven. Let cool for 10 minutes in the tin/dish, then transfer to a wire rack to cool.
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HERITAGE WOODS This Page of Recipes Provided By:
APPLE FILLING 2 large apples, peeled & thinly sliced (1/4” thick) 2 T. all-purpose flour 2 T. granulated sugar 1 t. ground cinnamon 1/8 t. ground nutmeg STREUSEL: 1/2 cup old-fashioned oats 1/3 cup packed light or dark brown sugar 1/4 t. ground cinnamon 1/4 cup all-purpose flour 1/4 cup unsalted butter, cold & cubed Caramel sauce
BACON WRAPPED GARLIC DIJON PORK LOIN From The Kitchen Of Heritage Woods Of Belvidere
1.2 lb. pork loin 8-12 slices of raw bacon Salt
2 garlic cloves 1-1/2 T. Dijon mustard 1 T. honey
Preheat oven to 300˚ F. Line the bottom & sides of 8” square baking pan w/aluminum foil or parchment paper, leaving overhang on all sides. Set aside. Make the crust: Stir melted butter, granulated sugar, vanilla & salt together in a medium bowl. Add flour & stir until everything is combined. Press mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling & streusel.
Make the filling: Combine sliced apples, flour, Preheat oven to 375˚ F. Press garlic & mix it with granulated sugar, cinnamon & nutmeg in a large Dijon mustard. Rub mustard/garlic mixture all over bowl until all apples are evenly coated. Set aside. pork loin, evenly. Salt it to taste. Make the streusel: Whisk oats, brown sugar, Wrap pork in bacon, overlapping bacon strips cinnamon & flour together in medium bowl. Cut in slightly. Carefully place pork loin in roasting pan & chilled butter with a pastry blender or two forks (or tuck in any loose bacon ends if needed. Drizzle even with your hands) until the mixture resembles some honey over the top. course crumbs. Set aside. Bake for 45-50 minutes. (You can turn broil on for Remove crust from oven & turn up to 350˚ F. Evenly layer apples on top of the crust. It will look 30-45 seconds to toast the top if you want.) like there are too many apple slices, so layer them tightly & press them down to fit. Sprinkle apple layer with streusel & bake for 30-35 minutes or until SALTED CARAMEL streusel is golden brown. APPLE PIE BARS Remove from oven & allow to cool for at least 20 From The Kitchen Of Heritage Woods Of Belvidere minutes at room temperature, then chill in Yields 12-16 bars refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the SHORTBREAD CRUST overhang on sides & cut into bars. Cut them into 16 1/2 cup unsalted butter, melted smaller bars, or you can cut them into 12 larger bars. 1/4 cup granulated sugar Once cut, drizzle some salted caramel sauce on top 1 t. vanilla extract of each. These apple pie bars can be enjoyed warm, 1/4 t. salt at room temperature, or even cold. 1 cup all-purpose flour
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BREADS & SOUPS Nan’s Zucchini Bread
Chicken Enchilada Soup
Submitted By: Teri Keegan, Garden Prairie
Submitted By: Gail Gray, Belvidere
3 eggs, well beaten 1 cup oil 2 cups sugar 2 cups zucchini, grated 3 t. vanilla 3 cups flour 1 t. baking soda 1 t. baking powder 2 t. cinnamon Combine ingredients. Grease & flour bread pans. Bake 1 hour at 350 degrees. Makes 3 small loaves.
1 can cream of chicken soup 1 block cream cheese 1 can green chiles 1 small jar of jalapenos 1 can chicken 1 t. garlic powder Add all of the ingredients to crockpot. Cook on low, stirring often, add t. garlic powder. For large crockpot, double the batch.
Easy Vegan Banana Muffins Submitted By: Rachel Sanford, Poplar Grove
The BEST Vegan Banana Muffins ever! They are so quick & easy to whip up using just 1 bowl, and are perfect for a weekend breakfast. Add chopped walnuts or chocolate chips. 1 1/4 cups mashed banana , (2 lg. or 3 sm. bananas) 1 cup non-dairy milk 1/3 cup canola oil 1 cup granulated sugar 2 t. apple cider vinegar 1 T. vanilla 2-1/4 cups all purpose flour 1 T. baking powder 3/4 teaspoon salt 3/4 cup chopped walnuts or chocolate chips, plus more for sprinkling on top Preheat the oven to 400 degrees. Line a standard muffin pan with liners & spray them lightly with oil. Mash the bananas in a lg. mixing bowl. Measure to make sure you have about 1-1/4 cups mashed banana. Add the non-dairy milk, oil, sugar, vinegar & vanilla to the bowl & whisk with the bananas until well combined. To the wet mixture, add the flour, then sprinkle the baking powder & salt on top of the flour. Stir to mix with lg. spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts/chocolate chips on top if desired. Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy! Notes: Any non-dairy milk will work. I used unsweetened soy milk. May sub more mashed banana for the oil, or use applesauce instead. May sub white whole wheat, whole wheat pastry or a gluten free flour mix. Banana muffins freeze well.
Tortellini Soup 1 T. butter Small onion chopped 3 cans chicken broth 1 pkg. frozen cheese tortellinis (smaller tortellinis work better) 1 box frozen chopped spinach (using 1/2) 1 can chopped tomatoes with garlic & herbs 1 cup shredded parmesan Cook chopped onion in butter then add 3 cans of chicken broth & bring to a boil. Defrost spinach in microwave & remove excess water. Turn down heat & simmer, add frozen tortellini & half the spinach. Add can of tomatoes including the juice. Simmer until tortellini is cooked. Serve with parmesan.
Cheese & Ham Chowder 1 cup water 1/2 cup chopped carrot 1/2 cup chopped celery 1/4 cup chopped onion 2 T. all-purpose flour 1 cup milk 1-1/2 cups chopped, peeled potatoes 2 T. butter or margarine 1 cup diced cooked ham 8 oz. process cheese spread, cubed In a large sauce pan bring the water to boiling. Add potatoes, carrots, celery & onion. Cook, covered for 12-15 minutes or until tender. Do not drain. Meanwhile, in a small sauce pan melt butter over medium heat; stir in flour until smooth. Add milk all at once. Cook & stir until mixture is thickened & bubbly. Stir into potato mixture; stir in ham & cheese. Stir until cheese melts & heated through.
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SOUPS & SALADS Corn & Sausage Chowder
Bean Salad With Pine Nuts & Feta
1 pound Italian sausage 1 cup chopped onion 3 cups water 1 t. salt 1/2 t. dried marjoram 1/8 t. black pepper 3-1/2 cups red potatoes cut in 1/2-inch pieces 1 can whole kernel corn, drained 15-1/2 oz. 1 can cream-style corn, undrained 14-3/4 oz. 1 can evaporated milk 12 oz (1-1/2 cups) 1 cup cheddar cheese In a Dutch oven cook Italian sausage & onion over medium heat until sausage is brown & onion is tender, drain well. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram & pepper. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until potatoes are tender. Stir in the drained whole kernel corn, undrained cream-style corn & evaporated milk. Cook & stir until heated through. Serve with cheddar cheese.
2 cans Great Northern beans (drained & rinsed) 1/4 red onion, finely chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 cucumber - peeled, seeded & chopped 1/4 cup flat-leaf parsley, finely chopped 2 T. cured olives, pitted & sliced 4 T. feta cheese, crumbled 1-1/2 T. EVOO 1 T. apple cider vinegar 3 T. balsamic vinegar 1 t. dijon mustard 1 t. sugar 2 T. pine nuts, lightly toasted (optional) salt & fresh ground black pepper In bowl, place first 8 ingredients (beans-cheese) & toss lightly until mixed. In a separate bowl, make dressing, whisking together next 5 ingredients (oilsugar). Drizzle dressing onto salad & toss well. Add salt & pepper to taste. Garnish with pine nuts.
Caramel Apple Salad
Company Fruit Salad
Submitted By: Rita Whalen, Poplar Grove
Submitted By: Teri Keegan, Garden Prairie
3 cups Granny Smith apples 8 ounces canned crushed pineapple, packed in juice 8 ounces whipped topping 1/2 cup butterscotch dessert topping 1/3 cup unsalted peanuts 1/4 cup butterscotch baking chips Wash & core apples, do not peel. Cut apples into 1” cubes. Thaw whipped topping. Mix crushed pineapple (including juice) with apples. In separate large bowl, combine thawed non-dairy topping with butterscotch flavored dessert topping until evenly distributed. Stir apple/pineapple mixture into the non-dairy topping mixture. Add butterscotch chips & unsalted peanuts to mixture. Stir & serve.
4 medium golden delicious apples (chunked) 4 medium red delicious apples (chunked) 2 cups green grapes (halved) 2 cups red grapes (halved) 1 can (20 ounces) pineapple tidbits, drained 1 can (11 ounces) mandarin oranges, drained 1 pkg. (3 ounces) cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise (Real) 1/2 cup sugar Combine fruit in bowl. Combine remaining ingredients in a bowl. Toss together.
Creamy Sweet Coleslaw
1 bag coleslaw mix (16 oz.) 1/2 cup white sugar 2 T. diced onion 1 T. white vinegar Submitted By: Donna West, Pearl Place Apartments 2/3 cup Miracle Whip 1/4 t. salt 3 T. vegetable oil 1/2 t. poppy seeds 2 pkgs. (3 oz each) cherry flavored gelatin 1 cup boiling water Combine 1/2 the coleslaw mix and onion in a large 1 can whole cranberry sauce (16 ounces) bowl. Whisk together the Miracle Whip, vegetable 1 can applesauce (about 1-3/4 cups) oil, sugar, vinegar, salt & poppy seeds in medium Dissolve gelatin in boiling water. Stir in cranberry bowl; blend thoroughly. Pour dressing mixture over sauce until melted. Mix in applesauce. Pour into coleslaw mix & toss to coat. Chill at least 2 hours & oiled 5 cup mold or fancy bowl. Chill until firm. add remaining coleslaw mix before serving.
Cran-Apple Mold
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APPETIZERS & SIDES Shrimp Scampi Dip
Italian Pinwheel
Submitted By: Kelly Fruin, Poplar Grove
Submitted By: Sam Rosati, Rosati’s of Belvidere
2 T. unsalted butter 8 ounces medium shrimp, peeled, deveined and roughly chopped 4 cloves garlic, minced 1/2 t. red pepper flakes, or more, to taste 1/4 cup white wine 2T freshly squeezed lemon juice Kosher salt & freshly ground black pepper, to taste 4 ounces cream cheese, at room temperature 1/4 sour cream 3 T. mayonnaise 2 T. chopped fresh parsley leaves 1/2 cup shredded mozzarella cheese, divided 2 T. grated parmesan Preheat oven to 350 degrees. Lightly oil a 9” baking dish or coat with nonstick spray. Melt butter in large skillet over medium high heat. Add shrimp, garlic & red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine & lemon juice; season with salt & pepper, to taste. Bring to simmer; remove from heat & stir in cream cheese sour cream, mayonnaise, parsley, 1/4 cup mozzarella & parmesan. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven & bake until bubbly & golden, about 10-12 minutes. Serve immediately.
1 tube of Pillsbury Pizza Crust Classic 1/2 cup minced onion 3 cloves garlic chopped 2 T. of olive oil 8 oz. fresh Italian sausage 1 jar Rosati’s marinara Preheat oven to 425. Place raw pizza dough on floured work surface & shape into rectangle. In saucepan on medium heat, add EVOO, garlic & onions. Be careful not to burn garlic. Stir frequently & cook until onions are soft & clear. Use 2’ section of Reynolds wrap film & place sausage on film & form into rectangle to fit over dough. Once sausage is flattened out, flip cellophane with sausage onto pizza crust & carefully remove cellophane. Evenly place cooled onion mixture on top of sausage. Slowly start at one end & roll the dough into itself to form a log/pinwheel. Place in refrigerator for one hour until pinwheel is cold. Remove & slice cold pinwheel into 3/4” slices, place onto nonstick cookie sheet. Bake for 10-13 minutes. Heat up marinara slowly & place alongside cooked pinwheels for a holiday appetizer!
Golden Oldie Veggies Submitted By: Karen Drager, Poplar Grove
3 parsnips peeled & sliced 5 medium carrots cut into chunks 2 medium turnips peeled & cubed 12 brussel sprouts, halved 8 small red potatoes, quartered 2 T. minced fresh rosemary or 2 t. dried 1/2 t. salt 1/4 t. pepper 1/4 cup olive oil In large bowl combine first 8 ingredients. Drizzle with olive oil to coat. Transfer to 2 greased 15x10x1 baking pans. Bake uncovered 25-35 minutes at 400 degrees until tender. 8 servings.
Easy Sausage Appetizer Submitted By: Karen Drager, Poplar Grove
1 lb. small smoked sausages (cocktail) 2 pkgs. crescent rolls Cut each crescent roll strip into thirds. Wrap each sausage starting at wide end. Place on cookie sheets, bake at 400 degrees, 15 minutes. Serve with mustard.
Dilled Sautéed Cabbage Submitted By: Karen Drager, Poplar Grove
1 T. butter 1 T. coarse salt 1-1/2 lbs. grated green cabbage 1 T. dill weed 1/4 cup chicken broth or water Melt 1 T. butter in skillet on medium high heat. Stir in 1-1/2 lbs. grated green cabbage. Add 1 T. coarse salt & 1/4 cup chicken broth or water. Cover & cook, stirring occasionally until cabbage is tender (about 10 minutes). Uncover & cook off excess liquid. Stir in 1 T. dill weed.
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MAIN DISHES Classic Baked Ziti
Roasted Chicken With Garlic
Submitted By: Anonymous
Submitted By: Diana Reece
1 lb. Italian sausage (sweet, mild, or hot) 1 yellow onion 3 ounces tomato paste 1 can (28 ounces) crushed tomatoes 1 T. Italian seasoning blend 1/2 cup water 1 lb. ziti 1/2 T. salt (for pasta water) 15 ounces ricotta 1 cup Italian cheese blend fresh black pepper 2 cups shredded mozzarella 1 handful chopped parsley (optional, for garnish) Brown the sausage in a large skillet over medium heat, until brown & crispy on the edges (pork sausage contains a lot of fat, so I didn’t add any extra to the skillet). Finely dice the onion, add to the skillet once the sausage has browned, & continue to sauté over medium heat until onion is soft & translucent. Add tomato paste, crushed tomatoes, Italian seasoning & 1/2 cup water to the skillet & stir to combine. Place a lid on the skillet & allow it to come up to a simmer. Once simmering, turn the heat down & allow it to continue to simmer while you cook the ziti, stirring occasionally. Bring a large pot of water with 1/2 T. salt to a boil over high heat. Once boiling, add the ziti & let it continue to boil until tender (about 7-8 minutes). Drain the ziti, shaking a bit to remove excess water. While the pasta & sauce are cooking, prepare the cheese filling. Add the ricotta, Italian cheese blend, & some freshly cracked black pepper (about 10 cranks of a pepper mill) to bowl & stir to combine. Preheat oven to 350 degrees. Return drained ziti to the pot & add 1 cup of the red sauce. Stir to coat pasta in sauce. Pour half of the ziti into a 9x13 baking dish. Add half of the ricotta mixture on top in small dollops. Spoon half of the red sauce & sausage over pasta & ricotta. It’s okay if the ingredients don’t cover in a solid layer. Repeat these layers with the second half of pasta, ricotta mixture & sauce. Finally top with 2 cups shredded mozzarella. Cover with foil, making sure it’s slightly tented so it doesn’t stick to the cheese. Bake for 20 minutes, remove the foil & turn the oven on to broil (keep casserole on middle rack, about 10-12 inches from broiler). Broil for 5 minutes, or just until the cheese is slightly browned. Keep a close eye on it as it broils, because broilers can vary in intensity. Top with chopped parsley, if desired, then serve.
Half a chicken 10 cloves garlic, smashed Juice of 2 lemons 1/2 cup of olive oil 4 t. mixed herbs 3 t. of sea salt Generous pinch of pepper (x2) Combine the garlic, lemon juice, olive oil, herbs and sea salt & pepper in a bowl. Place chicken on a plate & coat with the marinade on both sides (make sure to brush the bits under the wing). Place the chicken in a Ziploc bag & pour in the remaining marinade. Mix it around in the bag, remove any excess air & zip it up. Leave in the fridge for 30 minutes minimum or for a few hours/overnight, ideally. Remove from fridge 15 minutes before cooking to bring to room temperature. Preheat oven to 400 degrees. Put a piece of parchment paper on a flat baking tray & place the chicken on top, skin side up. Scoop & spread the remaining marinade over the top. Place in the oven, middle shelf, & cook for 4045 minutes (depending on size of chicken, slightly smaller birds should only need 40 min. for half of it). Once cooking time is up, remove from oven & rest on cutting board under foil for about 5-10 min. Serve with slices of lemon as is, or carve into smaller pcs. Grilled Onion & Pepper Jack Cheese Sandwich Submitted By: Rita Whalen, Poplar Grove
1/2 medium onion 1 t. olive oil 2 T. whipped cream cheese 2 t. unsalted butter 2 ounces pepper jack cheese 4 slices rye bread Set butter out to soften, thinly slice the onion half. Heat the olive oil in a skillet over medium-high heat. Add the onion slices & stir continuously until cooked & soft. Remove the onions from skillet & set aside. Spread 1 T. whipped cream cheese on 2 of the bread slices, then add half of the grilled onions & cheese. Top with other bread slices. Spread the butter on outside of bread slices. Grill the sandwich in a hot skillet until bread is toasted & cheese melts, turning once. Cover skilled with a lid while grilling the sandwich.
Page 14
MAIN DISHES Crockpot Chicken & Dumplings
4 Hour Beef Stew
Submitted By: Anonymous
Submitted By: Kelli Knaup, Belvidere
4 boneless, skinless chicken breasts 1 can chicken broth 2 cans cream of chicken soup 1/2 cup sliced carrots 1/2 cup celery, chopped 1/2 can peas 1/2 onion, chopped 1/2 t. parsley 1 t. garlic powder Salt & pepper to taste 1 can flaky biscuits 1/2 lb. sliced bacon, cooked & crumbled Place chicken breasts in bottom of crockpot. Pour chicken broth & both cream of chicken soup over it. Add carrots, celery & onion (how much you prefer) Add in garlic powder, salt & pepper & parsley flakes. Cook on high for 3 hours. Remove chicken & shred. Add the chicken back in with some crumbled bacon & peas, stir together. Break up the flaky biscuit dough, uncooked, and put in the crockpot (I break each roll in about 3 parts & just place them on top). Continue cooking in crockpot for another hour or so on high until done. Enjoy!
1 can mushroom soup 1 can tomato soup 2 cans water 1 pkg. dry onion soup mix 1 lb. beef stew meat 3-4 potatoes, cut up & cubed Small bag of carrots (more if you like) Mix raw stew meat with soups & water. Bake at 350 degrees, no lid for 2 hours. Add carrots & potatoes. Cover & bake 2 hours.
Philly Cheese Steak Sliders Submitted By: Anonymous
Steak, cooked & thinly sliced 1 Green pepper, chopped 1 Onion, chopped 1 Package Kings Hawaiian rolls, cut in half Mozzarella cheese slices Cheddar cheese slices 1 T. butter, melted 1/2 t. garlic powder 1/2 t. dried parsley 1 T. grated parmesan cheese Cook steak in skillet & slice thin, add peppers & onions & then cut the Hawaiian rolls in half. Put slice of mozzarella cheese & cheddar cheese on the bottom of each roll (sliced to fit roll), top with steak, onion & peppers, repeat cheese on top, then add top portion of roll. Melt the butter, add 1/2 t. of garlic powder to the tablespoon of butter, add dried parsley & parmesan. Drizzle or brush on top of each sandwich. Place in oven at 350 degrees for 10 minutes.
Baked Chop Suey Submitted By: Doug Loy, Caledonia
1-1/2 lbs. ground beef 1 cup celery - diced 1 cup onions - cut fine 1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken & rice soup 1/2 cup lite soy sauce 1 cup rice - uncooked 1 small can of mushroom pieces Sauté celery & onions with browning of ground beef. Cook rice until tender. Mix all ingredients together & pour into a large casserole dish covered. Bake for 40 minutes in a 350 degree oven.
Chinese Goose Submitted By: Barb Bloomfield
1 whole goose 1/2 cup chopped celery 1/2 cup chopped onion 3 cloves garlic 1 T. olive oil 2 T. sugar 1 t. cinnamon 1/2 cup + 2 T. soy sauce 2 1/2 cups water, divided 2 anise seeds 1 cup honey, divided salt & pepper to taste 2 T. vinegar Sauté celery, onion & garlic in 1 T. olive oil. Add sugar, cinnamon, 1/2 cup soy sauce, 2 cups water, anise seeds, 1/2 cup honey & salt & pepper to taste. Pour into goose. Roast at 350 degrees until done (21/2 - 3 hours). Baste during baking with 1/2 cup honey, 1/2 cup water, vinegar & 2 T. soy sauce.
Page 15
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Page 17
MAIN DISHES Best Damn Lasagna
Mississippi
Roast In Crockpot
Submitted By: Anonymous
Submitted By: Laurie Capitosti, Poplar Grove
1/2 lb. ground beef 1/2 lb. ground 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 ounce container ricotta 4 T. pesto 1 egg 1/2 cup parmesan shredded 4-5 cups mozzarella shredded (or a blend of Italian white cheeses) 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 lasagna. In a bowl mix ricotta, egg, pesto, 2 diced garlic cloves, & parmesan cheese. Now it’s time to layer your lasagna. In a 9”x13” 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 the ricotta blend. Sprinkle with more mozzarella. One more layer of noodles & add the rest of the sauce... & don’t put the 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 the foil. Now put 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 if browned & bubbly.
4 lb. chuck roast (3-5 lbs. will work) 1 ounce ranch packet (can use original or spicy) .87 ounce brown gravy packet (I use McCormick) 1/2 cup salted butter (1 stick) 10 or more peperoncini peppers 1/4 cup peperoncini juice (optional but adds more tanginess & flavor) Put roast to slow cooker. You can brown the meat in a skillet on the stovetop if desired. Add the ranch packet & brown gravy packet on top of the roast. Add the stick of butter, peppers & pepper juice. Cover & cook on low for 8-10 hours or high for 6-7 hours. Do not open the lid while the roast cooks. Shred with two forks right in the slow cooker, remove any fatty pieces.
Cajun Chicken Pasta Submitted By: Kelly Fruin, Poplar Grove
2 boneless, skinless chicken breasts 2 T. olive oil, divided 1 T. Cajun seasoning 8 ounces penne pasta 2 T. unsalted butter 3 cloves garlic, minced 1/2 t. lemon zest 1 cup heavy cream, or more, to taste 1/4 cup freshly grated parmesan Kosher salt and freshly ground black pepper, to taste 2 roma tomatoes, diced 2 T. chopped fresh parsley leaves In a gallon size Ziploc bag, add chicken, 1 T. olive oil & Cajun seasoning, shaking to coat thoroughly. Heat remaining 1 T. olive oil in a grill pan over medium high heat. Add chicken & cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside & keep warm. In a large pot of boiling salted water, cook pasta according to instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, & cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream & lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt & pepper to taste. Stir in pasta & gently toss to combine. Serve immediately with chicken, garnish.
Page 18
DESSERTS Mint Chip Oreo Ice Cream Dessert
Butter Almond Cake
Submitted By: Katie Belinson, Belvidere
Submitted By: Doug Loy, Caledonia
Crust: 1 pkg. Oreos 1 stick butter Crush cookies to a crumbly/fine consistency. Melt butter in 9x13 pan in 250 degree oven; remove pan & stir in cookies to form crust. Set aside. Filling: 1 half gallon mint chip ice cream Set ice cream on counter to soften (at least 15 minutes) spread soft ice cream over crust. Freeze. Fudge: 1 can evaporated milk 1 stick butter 1 cup sugar 2 semi-sweet chocolate squares In large sauce pan, combine all fudge ingredients over medium/high heat. Stir continuously until thick consistency is reached (approx. 15 minutes). Remove from heat. Once cool, spread over ice cream. Topping 1 8 oz container Cool Whip Once fudge sets, spread whipped topping over top. Keep in freezer until ready to enjoy.
1-1/2 cups sugar 3/4 cup melted butter 2 eggs 1-1/2 t. vanilla extract 1-1/2 cups flour 1 t. almond extract pinch of salt 1 T. granulated sugar for garnish Preheat oven to 350 degrees. Grease & flour a 9” round pan. Blend 1-1/2 cups sugar & melted butter. Beat in eggs. Stir in almond & vanilla extracts. Add pinch of salt, the flour & mix well. Spread batter evenly into pan. Sprinkle with sugar for garnish. Bake for 35 minutes. Check with toothpick in center.
Chocolate Pound Cake Submitted By: Samantha Ciaccio, Byron Bank
1 cup butter, softened 1/2 cup shortening (Crisco) 5 large eggs (room temperature) 3 cups flour (lightly spooned into cup) 1/2 t. baking powder 3 cups sugar 4 T. cocoa, heaping 1/2 t. salt 1 cup whole milk 1 t. vanilla Cream together butter and shortening, add sugar & then eggs one at a time-beating after each. Add vanilla. Add cocoa, baking powder & salt. Mix well. Add flour & milk alternately to creamed mixture. Bake in bundt pan at 325 degrees for 80 minutes until toothpick comes out clean. Spray pan with baking spray well. Top will crack, do not over bake. Remove from pan after about 15 minutes & let cool just a bit then sift powdered sugar over top.
Cranberry Nut Bars Submitted By: Karen Drager, Poplar Grove
2 eggs 1 cup sugar 1 cup flour 1/3 cup margarine melted 1-1/4 cup fresh cranberries 1/2 cup chopped walnuts Preheat oven to 350 degrees. Grease an 8” baking pan. Beat eggs until thick, gradually add sugar until blended. Stir in flour & melted butter, blend well. Add cranberries & nuts, mix just until combined. Spread evenly in pan, bake 40-45 minutes until toothpick inserted into middle comes out clean. Cool - cut into 16 bars.
Chinese Chews Submitted By: Barb Bloomfield
1 cup sugar 1/4 cup flour 1 t. baking powder 1/4 t. salt 1 cup chopped pitted dates 1 cup chopped walnuts 2 eggs, beaten Mix together flour, baking powder & salt in bowl. Stir in dates & nuts. Add eggs & mix thoroughly. Spread in greased 15-1/2” x 10-1/2” x 1” pan. Bake in 375 degree oven about 20 minutes. Cut into squares while warm. Roll in confectioners sugar. Makes about 6 dozen.
Page 19
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.
123
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.
Happy Holidays From
Boone County’s Largest & Most Read Publication
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Present coupon at time of purchase. BCS Exp. 1-31-22. 1 coupon per customer. Internet or other copies not accepted.
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Page 20
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Holiday Wishes
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Shop local this holiday season. Support your Boone County Businesses.
Page 21
DESSERTS Fannie Mae Mint Cake
Ma’s Famous Rum Cake
Submitted By: Yvette J. Drzal, Director of Marketing Gaming & Entertainment Management (GEM)
Submitted By: Yvette J. Drzal, Director of Marketing Gaming & Entertainment Management (GEM)
Cake Ingredients: 1/2 cup margarine 1 cup sugar 4 eggs 1 t. vanilla 16 oz. can of Hershey’s syrup 1 cup + 1 T. of flour Topping #1 1/2 cup margarine 2 cups powdered sugar 2 T. milk 1 t. mint extract Few drops green food coloring Topping #2 6 T. margarine 1 cup chocolate chips (semi-sweet) To Prepare Cake: Cream together margarine & sugar. Add eggs, vanilla, chocolate syrup, & flour. Pour into 13x9 ungreased pan & bake at 350 degrees for 25-30 minutes. Cool To Prepare Topping #1: Beat margarine, powdered sugar, milk, mint extract, & food coloring. Spread over cake & refrigerate until cool. To Prepare Topping #2: Melt margarine with chocolate chips. Cool & then spread over mint layer. To serve, cut into 30-40 bite size pieces. Keep in refrigerator or freezer.
Cake: 1 cup chopped pecans or walnuts 1 yellow cake mix 1 instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup oil 1/2 cup dark rum (i.e. Captain Morgan’s spiced rum) Glaze: 1/4 cup butter or margarine 1/4 cup water 1 cup sugar 1/2 cup dark rum (i.e. Captain Morgan’s spiced rum) Preheat oven at 325 degrees. Grease & flour Bundt pan. Sprinkle nuts over the bottom of pan. Mix all cake ingredients together & pour over nuts. Bake for 1 hour or until done. Cool & invert on to serving dish. Prick top & drizzle glaze evenly on top & sides. Allow cake to absorb glaze. Repeat until glaze is used up. To Prepare Glaze: Melt butter in saucepan. Stir in water & sugar. Boil for 5 minutes stirring constantly. Remove from heat & stir in rum.
Easy Apple Dumplings Submitted By: Anonymous
Microwave
Peanut Brittle Submitted By: Ann Turner, Garden Prairie
1 cup raw peanuts 1/2 cup white syrup 1 cup white sugar 1/8 t. salt 2 t. butter 1 t. vanilla 1 t. baking soda Put first 4 ingredients together & stir in 1-1/2 quart glass bowl for microwave. Microwave on high for 8 minutes. Stir after 4 minutes, then add 2 teaspoons butter & 1 teaspoon vanilla. Return to oven & microwave 2 more minutes. Stir in 1 teaspoon baking soda & pour onto greased cookie sheet. Cool & break.
2 (8 ounce) cans crescent rolls 2 sticks butter 1-1/2 cups brown sugar 1 t. vanilla 1 t. cinnamon 1-1/2 cup 7-Up (or other lemon soda) 2 apples Butter a 13”x9” baking dish. Preheat the oven to 350 degrees. Peal & core apples, then cut each apple into 8 slices. Roll each apple slice in a crescent roll & place in the buttered dish. In a sauce pan melt butter, stir in sugar, vanilla & cinnamon, & when it’s thickened, remove from heat & pour over the dumplings. Pour the soda in the middle & along the edges of the pan (not over the rolls). Bake for 35-45 minutes, or until they become golden brown. Serve warm.
Page 22
DESSERTS Blueberry Pie Bars
Cinnamon Roll cheesecake
Submitted By: Rachel Sanford, Poplar Grove
Submitted By: Anonymous
Vegan & Gluten Free
16 ounces cream cheese, softened 1/2 cup sugar 1/2 cup sour cream 1 t. vanilla extract 2 eggs 1/3 cup butter, melted 1/2 cup lt. brown sugar 2 T. cinnamon 1 pack refrigerated cinnamon rolls with frosting (8 regular sized) Preheat oven to 325 degrees. Beat the cream cheese & sugar until smooth. Add the sour cream & vanilla, & beat until there are no lumps. Add the eggs one at a time, mixing completely after each one. Set aside. In another bowl, mix butter, brown sugar, & cinnamon until combined. Set aside. In a greased springform pan, press all of the cinnamon rolls flat, until the completely cover the bottom of the pan. Evenly spread the cheesecake batter, then drop spoonfuls of butter mixture onto the batter. Swirl butter mixture into the cheesecake using a knife (try to keep it away from the edges). Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in middle. Remove from oven & cool. Top with frosting from the cinnamon rolls. Refrigerate at least 4 hours.
For the crust & crumble: 1-1/2 cups gluten free oat flour (or sub all purpose flour) 1 cup old-fashioned rolled oats, gluten free if desired 1/2 cup packed brown sugar (or sub coconut sugar but you may not get the best ‘crumble’) 1/2 t. ground cinnamon 1/4 t. baking soda 1/4 t. salt 8 T. butter or vegan buttery stick, melted 1 teaspoon vanilla extract 1/4 teaspoon almond extract For the filling: 2 1/2 heaping cups fresh or frozen blueberries 3 T. pure maple syrup 1 T. cornstarch or arrowroot starch 1/8 t. almond extract Hint of lemon flavor: Zest of 1 lemon (optional) Pinch of salt Preheat oven to 350 degrees. Line 8x8 pan with parchment paper & generously spray with nonstick cooking spray. Set aside. Make the base + topping: In a large bowl, use a fork to mix together oat flour, oats, coconut sugar, cinnamon, baking soda & salt. Add in melted butter, vanilla extract & almond extract & stir until a nice crumble forms & dough begins to clump together. Place 1-3/4 cups of the mixture into the prepared pan & place remaining mixture in fridge (remaining mixture will be used for topping). Press dough to the bottom of the pan. Next make blueberry pie filling: In a medium pot over medium heat, add blueberries, maple syrup, almond extract, cornstarch (or arrowroot) & salt. Use a wooden spoon to press down & break down the blueberries just a bit. Bring to a boil, reduce heat & cook for 3-5 more minutes until mixture is thickened up & nicely coats the back of a spoon. Pour mixture over the crust & use a spoon to evenly spread. Take the remaining topping out of the fridge. By now there should be some nice crumbles. Sprinkle topping over blueberry filling. Bake for 30 minutes or until filling is bubbly & topping is golden. Allow bars to cool on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or out of the fridge. Cut into 16 bars.
Lemon Cake Submitted By: Julie Turner, Garden Prairie
1 Duncan Hines Lemon Supreme cake mix (prepare as on box). Cool 5-10 minutes. Then combine 2 small or 1 large box of lemon Jell-O with 1-1/2 cups boiling water & 1 cup 7-Up. Pour over cake. Cool. Frosting: 1 small package instant lemon pudding with 1-1/2 cups milk. Let stand until thick. Fold in 8 ounces Cool Whip. Frost... Refrigerate ... Enjoy!
Cherry Torte Submitted By: Teri Keegan, Garden Prairie
3 egg whites, beat until stiff. Fold in 1 t. vanilla 1 cup sugar 1 t. baking powder 1/2 cup saltine crackers A little salt 3/4 cup walnuts (chopped) Bake at 300 degrees for 30-40 minutes in a glass cake dish. Let cool. Spread with real whip cream (1 carton - whipped) & 1 large can of cherry pie filling.
Page 23
Christmas Coloring Contest Coming Thursday, December 2nd
22 WINNERS
$100 GRAND PRIZE • $50 RUNNER-UP PRIZE $20* First Prize • $10* Second Prize (*Awarded At Each Business)
Contest Ends Wednesday, December 15, 2021. Winners Will Be Announced In The New Year’s Issue.
450 IN TOTAL $
CASH PRIZES
Page 24
DELIVERY l CARRYOUT l CATERING
1946 Gateway Center Drive l Belvidere
815.544.3121
ORDER ONLINE @ ROSATISPIZZA.COM
CATERING SPECIALS
All Catering Options Include Au Jus, French Bread, Sweet Peppers and Hot Peppers GROUPS FROM 20-30...$155 + TAX
GROUPS FROM 50-70...$300 + TAX
• 4 lbs. Beef (3256 Cal.) • 24 Pieces Chicken (8900 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • Choice of 1/2 Tray Italian Table Salad (800 Cal.) or 5 Lbs. Salad Of Your Choice: Potato (3680 Cal.), Cole Slaw (2560 Cal.), Macaroni (7350 Cal.)
• 8 lbs. Beef (6512 Cal.) • 72 Pieces Chicken (26,730 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • Choice Of Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.), Cole Slaw (5120 Cal.), Macaroni (14700 Cal.)
GROUPS FROM 30-50...$220 + TAX
GROUPS FROM 75-100...$390 + TAX
• 6 lbs. Beef (4884 Cal.) • 32 Pieces Chicken (11,880 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • Choice of Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.), Cole Slaw (5120 Cal.), Macaroni (14700 Cal.)
• 10 lbs. Beef (8140 Cal.) • 80 Pieces Chicken (29,700 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • Full Tray Italian Table Salad (1600 Cal.) • Choice Of Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.), Cole Slaw (5120 Cal.), Macaroni (14700 Cal.)
Add $7 substitute Baked Mostaccioli, Add $24 substitute Homemade Lasagna Must mention special catering offer when ordering.
BEEF BY THE POUND 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.
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
PIZZA PARTY FOR 75 (20) 18” Pizzas $430 (101,860 - 110,160 Cal.)
Four Double Cheese • Four Sausage Four Pepperoni • Three Super Supreme Three Veggie Deluxe • Two Make Your Own
Larger groups - Call for special pricing. Set-up available (extra charges apply).
CHECK OUT OUR FULL MENU ONLINE AT
ROSATISPIZZA.COM
BELVIDERE 815.544.3121 New Hours: Sunday to Thursday: 9am - 10:30pm • Friday & Saturday: 9am - 11:30pm No personal checks accepted. Prices & Menu subject to change without notice.