Holiday Traditions 2018

HOLIDAY s n o i t i d a Tr 2018

Look inside collection o for a submitted f locally recipes

May peace, happiness and prosperity be yours this season, and throughout the new year.

from all of us at (218) 847-1383 • (800) 821-6879

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PAGE 2 | HOLIDAY TRADITIONS 2018

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HOLIDAY TRADITIONS 2018 | PAGE 3

s g n i t e e r G

“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.” ― Erma Bombeck

This is the 35th year of Holiday Traditions magazine! It has evolved over the years, and even includes some Instapot recipes this year—a sure sign of how everything changes with time.

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BREAD S P OU S & S .12 . . . . . . . . .

SALAD DES I S & S . 14 . . . . . . . .

VEGGIE . . .....

S E H S I D MAIN ARS ........ 18 B , S E I COOK ERTS..........

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One thing that won’t change is how we continue to connect to our friends and family through the sharing of a good meal. Many of us have memories of that one special dish our parents or grandparents prepared only during the holidays…it was a sure sign that the holiday season was upon us! How fortunate we are to be able to think back on those times and still be able to feel the love.

A very special thank you to our advertisers who make this publication possible. For 35 years your support has been what has kept this project going! To our readers and those who submitted recipes…thank you! We love that you continue to welcome this publication into your homes.

Happy Holidays from all of us at Detroit Lakes Newspapers…the desserts start on page 18.

DETROIT LAKES

NEWSPAPERS 511 WASHINGTON AVENUE DETROIT LAKES

218-847-3151

MELISSA SWENSON, PUBLISHER PAULA QUAM, EDITOR SARA LEITHEISER, CREATIVE MANAGER LUANNA LAKE, MAGAZINE DESIGNER VIOLA ANDERSON, CIRCULATION MANAGER

PAGE 4 | HOLIDAY TRADITIONS 2018

APPETIZERS Cowboy Caviar SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES

1 can each: black, pinto and kidney beans Veggies: 1 medium onion (I like red) 1 each (red green yellow) pepper 3-4 stalks celery

Marinade: 1/2 c sugar 1/2 c cider vinegar 1 c oil

Heat the marinade ingredients on stove until sugar is dissolved. Cool completely.

Pour over beans and veggies. Let set for 4 to 6 hrs or overnight. Drain and serve with scoop chips.

Dipping Sauce for Deep Fried Fish SUBMITTED BY ANDREA SMILONICH | DETROIT LAKES

(This recipe is great for pan fish, walleye, perch) ½ c honey ¼ c honey dijon mustard ¼ c Rich and Sassy BBQ Sauce (Famous Dave’s) Mix together and heat before serving with fish. Refrigerate leftovers in airtight container. Keeps well for a couple weeks.

Sweet and Sour Meatballs SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES

Sweet and Sour Meatballs SUBMITTED BY MARY ANN BROGREN | DETROIT LAKES

2 lb ground beef ½ c water

1 env. onion soup mix 2 eggs

1 c no-sugar-added apricot preserves ½ c ketchup ¼ c Rice vinegar 1 tsp red chili flakes

In pan over medium high heat cook onions and garlic in 2 Tbsp oil for 5 minutes. Transfer to bowl, mix in ground beef, parsley, salt and pepper to taste. Make meatballs.

Mix and make balls, brown them.

SAUCE: 1-16 oz can sauerkraut, drained and snipped 1-8 oz can whole cranberry sauce

1 onion, diced 4 cloves garlic ¼ c olive oil, divided 2 lbs ground beef ¼ c minced fresh parsley

¾ c chili sauce ¾ c water ⅓ c brown sugar

Mix sauce ingredients. Layer meatball and sauce. Cover with foil or lid. Bake at 325° for 20 minutes, uncover and bake an additional 15-20 minutes longer.

In pan over medium high heat, brown meatballs in remaining oil on all sides.

Transfer to slow cooker, add remaining ingredients to slow cooker, stir well.

Cover and cook on high 3-4 hours, serve!

Sausage Dip

Bac-os Appetizer

SUBMITTED BY RENE WOODARD | FRAZEE

SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES

1 lb seasoned pork sausage, browned and drained 1 - 8 oz cream cheese 14.5 oz can tomatoes with green chilies and onion

½ c Hellmann’s Real Mayonnaise ¼ c shredded mild cheddar cheese ¼ c Bac-os

Mix together in crock pot and serve hot with Doritos

Spread moderately on cottage rye bread.

Bake 8-10 minutes at 375°. Serve right away.

HOLIDAY TRADITIONS 2018 | PAGE 5

HOT DIP

Cheese Pecan Ball

SUBMITTED BY RENE WOODARD | FRAZEE

SUBMITTED BY FLORENCE WEBER | CALLAWAY

2 lb box Velveeta cheese 3 tomatoes - Puree in food processor 1 small can jalapenos or green chilies (to your liking of heat) 2 lb ground beef, browned and

drained 1 lb seasoned pork sausage, browned and drained 1 lg onion, finely diced and sauteed till tender

8 oz. cream cheese (softened) 1-2 Tbsp steak sauce (A-1 or Heinz) 1 c finely chopped pecans 1 clove minced garlic

Combine and beat cheese, steak sauce, pecans, garlic, hot pepper sauce. Form into ball, wrap in wax paper. Chill for several hours or until firm. Unwrap and place on serving dish. Sprinkle parsley to make a strip about 1 inch wide down center of ball, sprinkle both sides with paprika. Keep chilled, remove from fridge about 15 minutes before serving.

Mix all ingredients together in crock pot, serve hot with Doritos

MY FRIEND MARY’S DIP SUBMITTED BY AUDREY TOVSON | DETROIT LAKES

1 c sour cream 1 c mayo 1 Tbsp parsley

1 Tbsp green onions diced 1 tsp. dill weed 1 tsp. Beau Monde seasoning

Serve as spread with assorted crackers. Makes 1-½ cups.

Sweet Fruit Dip

Mix all together, best after a couple of hours in frig.

SUBMITTED BY SONJA LAROQUE | DETROIT LAKES

SALSA

1 (7 oz.) jar marshmallow cream 1 (8 oz.) pkg. cream cheese 1 (8 oz.) carton sour cream

SUBMITTED BY AUDREY TOVSON | DETROIT LAKES

1 large can of crushed pineapple 1 - 4 pack of diced peaches 1 red onion chopped 1 diced jalapeno

Few drops hot pepper sauce (Tabasco) Chopped parsley Paprika

Fresh chopped cilantro Diced red, orange and yellow peppers (use peppers to your liking)

1 (14 oz.) can sweetened condensed milk

Combine all ingredients in blender and blend until smooth. Chill at least 1 hour. Serve with assorted fruits.

To be served with the HINT OF LIME CHIPS

You’ve shared great-grandma’s cookie recipe, how about sharing your joy of giving to community?

Bacon Olive Wraps SUBMITTED BY RENE WOODARD | FRAZEE

1 jar olives with pimentos

1 lb bacon

Cut bacon into 4 sections, wrap around olive, stick with toothpick. If you use large olives, cut in thirds.

Bake at 400° for about 20 minutes or until done

Appetizer Pie SUBMITTED BY RENE WOODARD | FRAZEE

2 - 8 oz cream cheese 4 Tbsp milk 1 - 5 oz jar dried beef, finely chopped

Make family giving an annual tradition with a donor advised fund. WCI administers the fund; you and your family decide which local causes receive your gifts.

4 Tbsp minced onion 4 Tbsp green onion, finely chopped 1 c sour cream

To learn more, give Rebecca Lynn Petersen a call at 800 735-2239, or visit giving.wcif.org.

Mix all together in crock pot and serve hot with Doritos

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PAGE 6 | HOLIDAY TRADITIONS 2018

PO Box 318 • Fergus Falls, MN 56538 800 735-2239 • wcif.org • facebook.com/westcentralinitiative

BRUNCH

Sausage and Cream Cheese Quiche

Breakfast Pizza SUBMITTED BY RENE WOODARD | FRAZEE

SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES

1 tube crescent rolls 1 lb seasoned pork sausage, brown and drain 1-½ c diced O’Brien hash browns 5 eggs ¼ c milk 8 oz Cheddar cheese

1- 9in. frozen deep dish pie crust 8 oz sausage (Jimmy Dean) 4 oz cream cheese, softened ½ c shredded cheddar cheese 3 eggs 1 c heavy cream Dash of pepper 2 Tbsp sour cream

Line pizza pan with crescent rolls, sprinkle pork sausage then hashbrowns on top. Whisk eggs and milk together, pour evenly over pizza.

Add cheese on top.

In skillet cook sausage until no longer pink, drain. Combine cooked sausage and cream cheese. Drop the sausage mixture in bottom of the pie crust. Top with the shredded cheese. Whisk together eggs, pepper, sour cream, cream. Pour egg mixture over sausage and cream cheese mixture in pie crust.

Bake 50 to 60 minutes at 350°. Allow to rest 5-10 minutes before serving.

This pizza sometimes bubbles over so line with foil under it.

To prevent butter from over-browning in your pan, add a little bit of lemon juice.

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HOLIDAY TRADITIONS 2018 | PAGE 7

s r e n n i W are...

e h t d n A 1st

Festive Stuffed Shells winners

Submitted by Jean Hartl, detroit lakes RECIPE FOUND ON PAGE 16

2nd

Grilled Chicken with a Sweet Spicy Sticky Sauce

Submitted by Marsha Parker, detroit lakes RECIPE FOUND ON PAGE 16

3rd Peanut Butter Candy

Submitted by Florence Weber, callaway RECIPE FOUND ON PAGE 18

Congratulations and Thank You! ...to all who took the time to submit your favorite recipes.

WE do REGRET ON ACCOUNT OF SPACE SOME RECIPES DID NOT MAKE IT IN THIS PUBLICATION.

Happy Holidays to all of you from all of us at Detroit Lakes Newspaper!

PAGE 8 | HOLIDAY TRADITIONS 2018

BREADS & ROLLS Date Bread

Oatmeal Bread

SUBMITTED BY FLORENCE WEBER | CALLAWAY

SUBMITTED BY FLORENCE WEBER | CALLAWAY

4 c boiling water 4 tsp soda 6 c flour 4 eggs

Dissolve soda in water, pour over dates, add shortening. Stir until thick. Combine sugar and eggs, add to date mixture alternately with flour, add nuts. Nuts can be whole and you don’t have to measure them. Bake in single bread pans that are greased and floured.

Bake 1 hour at 350°. Makes 6 small loaves

Lemon Blueberry Bread SUBMITTED BY MARSHA PARKER | DETROIT LAKES

1/3 c melted butter 1 c white sugar 3 Tbsp lemon juice 2 eggs 1 ½ c flour 1 tsp baking powder 1 tsp salt

½ c milk 2 Tbsp grated lemon zest ½ c chopped walnuts – optional 1 c fresh or frozen blueberries 2 Tbsp lemon juice ¼ c sugar

2 c boiling water 1 c oatmeal 1 Tbsp salt 4 Tbsp sugar 4 Tbsp shortening

4 Tbsp molasses 1 yeast cake in ½ c lukewarm water 6 c flour

Pour boiling water over oatmeal. Add salt, sugar, shortening, molasses.

Let stand until cool. Add yeast mixture and flour. Let rise until double.

Put in 3 small loaf pans or make buns. Let rise. Bake buns 22 minutes or bread 1 hour at 350°

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4 c sugar 4 Tbsp shortening 1 ½ lbs pitted Dates 1 ½ c nuts

Preheat oven to 350 degrees. Lightly grease an 8x4 inch loaf pan.

In a mixing bowl, beat together the butter, 1 cup sugar, 3 Tbsp lemon juice, and eggs. Combine flour, baking powder, and salt. Stir flour mixture into batter alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into pan.

Bake in the preheated oven 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes.

Combine 2 Tbsp lemon juice and ¼ cup sugar in a small bowl. Remove bread from pan, put on a wire rack with a pan underneath it and drizzle with glaze.

Cool on a wire rack.

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HOLIDAY TRADITIONS 2018 | PAGE 9

SALADS & SOUPS Salad Dressing

Lettuce Bacon Salad

SUBMITTED BY DEBBIE NEWMAN | OSAGE

SUBMITTED BY RENE WOODARD | FRAZEE

8 oz. of softened cream cheese 1/4 c of sugar 1 can of drained mango, (save some of the juice its in, if your

dressing is too thick use some of this for thinning it) 1 tsp. lemon juice 1/4 tsp. of ginger

1 lg head of lettuce, torn in small pieces 1 lb bacon, browned and crumbled

1 sm cauliflower, pulse in food processor 1 pkg seasoned croutons 1 lg sweet onion (ringed)

Mix together.

Put all this in blender and blend until smooth.

Store in refrigerator.

Serve over romaine lettuce or fresh fruit.

DRESSING: 2 c Miracle Whip 1 c cream

Pea Pod and Chicken Salad

¼ c sugar

Whisk together, add to lettuce just before serving.

SUBMITTED BY RENE WOODARD | FRAZEE

SALAD: 1-½ c uncooked Rotini pasta ¾ lb fresh snow pea pods (3 cups cut in half) 3 c cubed cooked chicken or turkey DRESSING: ¾ c Miracle whip 2 tsp soy sauce

¾ c sliced green onions (12 medium) 1 - 8 oz can sliced water chestnuts, drained ⅓ c slivered toasted almonds

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Cook pasta according to package directions, last 2 minutes of cooking add pea pods. Drain, rinse in cool water and drain well. Mix chicken, onion, chestnuts, add pasta and dressing, toss gently, sprinkle with almonds. Refrigerate 3 hours and serve.

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PAGE 10 | HOLIDAY TRADITIONS 2018

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Broccoli Pasta Salad

Big Mac Salad

SUBMITTED BY RENE WOODARD | FRAZEE

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES

4 tsp sugar 1 tsp salt

SALAD: 1-½ c uncooked Radiatore pasta (5 oz) 1 lb bacon 2 c fresh broccoli florets

1 c fresh cauliflower florets ¼ c chopped red onion ¼ c golden raisins or craisins 3 Tbsp sunflower nuts

In bowl mix dressing, refrigerate. Cook pasta according to directions on box. Rinse in cold water, drain well. Cook bacon till crisp, drain and crumble.

In large bowl mix pasta, bacon, any remaining ingredients and add dressing. Mix well. Serves 8

Shredded cheese Ground beef, fried, seasoned, and drained

SAUCE: ½ c mayo 2 Tbsp ketchup

2 Tbsp mustard 2 Tbsp dill pickle relish

Stir sauce to combine, allow to set a bit for flavors to meld. Everyone preps their own salad, layering in a bowl, add sauce to taste. You will never miss the bun!!

Madonna Salad SUBMITTED BY JANICE SVARE | AUDUBON

1 (3 oz) pkg apricot jello ½ c sugar 1 (8 ½ oz) can crushed pineapple with juice 1 (8 oz) pkg softened cream

SLOW COOKER BEAN SOUP SUBMITTED BY JESSE ANDERSON | DETROIT LAKES

1 pkg 15 oz bean soup 1 diced onion 1/2 c. diced sweet peppers 2 or 3 garlic cloves minced 1 can Rotel tomatoes 1 can diced tomatoes

SALAD: Torn or shredded lettuce of choice Chopped tomatoes

16 oz. chicken broth 1 to 2 cups diced ham 1 can of green chilies 1 Tbsp cumin 1 Tbsp chili powder Salt and pepper to taste

cheese 1 (7 ½ oz) jar apricot with tapioca baby food 1 (8 oz) carton cool whip

Mix jello, sugar and pineapple in pan and bring to boil. Stir to dissolve jello. Remove from heat and cool. Mix cheese and baby food. Combine with cooled jello mixture, fold in cool whip. Chill and serve.

DIRECTIONS: 1.) Soak beans in water overnight. Drain and rinse beans well.

2.) Sauté onions, peppers, and garlic.

3.) Add to crock pot all of the above ingredients.

4.) Add water or more chicken broth if necessary. Cook on high for 5 hours or until all beans are tender. Or cook on low for 8-9 hours or until tender.

5.) Can garnish with sour cream and grated cheddar cheese

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HOLIDAY TRADITIONS 2018 | PAGE 11

VEGGIES & SIDES Herb Potatoes SUBMITTED BY JEAN HARTL | DETROIT LAKES

3 lbs russet potatoes, peeled and sliced 2 to 3 Tbsp unsalted butter 1 med yellow onion, diced 2 med garlic cloves, minced 2 Tbsp flour 1 ¾ c milk ‘ 1/2 c chicken broth 1 c shredded four-cheese Italian

blend 1 c sour cream 1 tsp Italian seasoning 1 tsp salt 1/2 tsp black pepper 1/4 c dry bread crumbs 1/4 c shredded Parmesan cheese 2 Tbsp fresh parsley leaves, chopped

Cover potatoes with water in a large pot. Bring to a boil over high heat. Reduce heat to medium, and simmer for 10 minutes or until tender. Drain.

Melt butter in a medium-size frying pan over medium heat. Add onion and cook until translucent, about 5 to 6 minutes. Stir in garlic and cook for another 2 minutes to soften.

Whisk flour into butter and vegetables in the skillet; cook until bubbly. Slowly whisk in milk and chicken broth. Continue heating stirring continuously until thickened, about 5 to 8 minutes.

Take pan off the burner, whisk in sour cream until sauce is smooth.

Stir in cheese, Italian seasoning, salt and pepper.

Spread potatoes in prepared casserole dish. Pour sauce evenly over potatoes, smoothing top with a rubber spatula.

Combine dry bread crumbs, Parmesan cheese and parsley in small bowl. Sprinkle evenly over top of casserole. Place casserole in preheated oven. Bake for about 1 hour or until mixture is bubbling and top is golden brown. Let casserole sit for 15 minutes to set up before serving.

SLOW COOKER CREAMED CORN SUBMITTED BY LIZA MCCASLIN | CALLAWAY

3 - 15 oz. of whole kernel corn, drained 1 c of milk 1 Tbsp sugar

¼ tsp. pepper 8 oz. creamed cheese (cubed) ½ c of unsalted butter, cut into thin slices

Place corn into slow cooker. Stir in milk, sugar and pepper until well combined. Top with butter and cream cheese. Do not stir. Cover and PAGE 12 | HOLIDAY TRADITIONS 2018

cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook an additional 15 minutes. Serve immediately.

ZUCCHINI CRISP SUBMITTED BY JEAN HARTL | DETROIT LAKES

Peel and slice 5 cups of zucchini (like you would apples) 1 c sugar ¼ c lemon juice 1 tsp cinnamon ¾ c water Cook above until transparent and place into sprayed 9 x 13 pan Mix the following together for the topping: 6 Tbsp. butter or margarine ½ c oatmeal ½ c brown sugar 1 tsp salt ½ c flour Top the zucchini mixture and bake at 350⁰ for 45 minutes.

Colcannon Recipe SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES

4 russet potatoes, peeled and diced 3 Tbsp + 2 Tbsp unsalted butter, divided 3 green onions

3 c chopped kale, chard, or cabbage 1/2 c full fat milk or heavy cream salt/pepper to taste

1. Push saute on the Instant Pot and add the 2 Tbsp butter and cabbage/kale/greens.

2. Saute for 2-3 minutes or until wilted.

3. Push OFF on the Instant Pot and dump in the potatoes, along with 1/2 c. water.

4. Push high (manual) and set the timer for 4 minutes.

5. At the completion of the 4 minutes, release the pressure (quick release) and lift the lid.

6. Mash the potatoes with a masher right in the pot, mixing them up with the greens. Add the milk and salt/pepper and combine together until well blended.

7. Serve hot in a bowl with a knob of butter (3 Tbsp) in the center.

! s e s o n y t s o r F

001803704r1

JACK FROST MARTINI Makes about 4 drinks

INGREDIENTS:

1 cup pineapple juice 1/2 cup light rum or vodka 1/2 cup blue curacao 1/2 cup cream of coconut 10 to 12 ice cubes Shredded coconut, for garnish

Rim glasses with shredded coconut. Mix together the juice, liquors, cream of coconut and ice. Strain into martini glasses.

RIM GLASSES WITH COCONUT: Combine two parts sugar and one part water in a saucepan and stir well. Bring sugar mixture to a boil, cook until sugar dissolves, stirring constantly. Let syrup cool down. Dip rim of slightly in syrup and then roll in shredded coconut.

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HOLIDAY TRADITIONS 2018 | PAGE 13

MAIN DISHES Bacon Wrapped Meatloaf

Pepsi Pork Roast

SUBMITTED BY CLAYTON BRUNNER | FRAZEE

SUBMITTED BY JANICE SVARE | AUDUBON

1 lb ground beef 2 eggs 1⁄2 c diced onion 1⁄4 c ketchup

1 tsp garlic powder 1 tsp onion powder 37 saltine crackers, crushed 1 lb bacon

Preheat oven to 350 degrees Fahrenheit.

In a large bowl mix ground beef, eggs, diced onions, ketchup, garlic powder, and onion powder. Mixing with your hands is best. Mix it real well.

Crush the crackers. I always crush the crackers while still in their sleeve. Pour crushed crackers into beef. Mix the crackers into the beef mixture well. Form into a loaf shape and set to the side.

Take the bacon and divide it into even amount. Take 1 half of the bacon and lay side by side long ways. Fold every other bacon strip in half. Lay 1 of the other half of the reserved bacon strips across. Unfold the half folded bacon strip. Fold the other every other bacon strips that were not folded in the previous step. Lay a slice of bacon across and then unfold. Repeat until you run out of room. Start on the other half of the bacon strip until you have made a weave.

Place the loaf shaped beef mixture into the center on your bacon weave. Wrap the weave around the beef loaf shaped mixture. Flip the bacon wrapped meatloaf upside down, making the ends of the bacon tuck under the loaf. Place the loaf in the center of the oven on a cookie sheet. (Uncovered and No Tinfoil) It takes about an hour to cook. To make sure it is cooked all the way through, I sometimes use a meat thermometer, (165 Degrees) but that isn’t really needed. Sometimes I leave it in for 15 more minutes, if I am worried it isn’t cooked all the way.

Hamburger Rice Hotdish SUBMITTED BY FLORENCE WEBER | CALLAWAY

Potatoes ⅓ c rice Carrots Onion

Hamburger 1 qt. tomatoes Salt and pepper

Place thick layer of sliced raw potatoes in a deep kettle that has been greased. Sprinkle rice over potatoes. Add thick layer of carrots, layer onion (use minced onions), layer raw hamburger. Season each layer as you put into kettle. Pour tomatoes over this. Cover tight.

Bake at 350° for 2 ½ hours.

PAGE 14 | HOLIDAY TRADITIONS 2018

1 4-6 lb. roast ½ pkg dry onion soup

1 can cream of mushroom soup 1 can Pepsi Cola

Place roast in pan or crock pot. Add onion soup mix, cream of mushroom soup and Pepsi. Bake at 300° for about 3 hours.

Makes a wonderful gravy.

Fiesta “Hot” dish SUBMITTED BY MARSHA PARKER | DETROIT LAKES

2 lbs ground beef ½ c onions, chopped 1 can (16 ounces) refried beans 1 can (4 ounces) chopped green chilies 1 envelope taco seasoning 2 Tbsp hot salsa 12 oz uncooked lasagna noodles 4 c shredded colby-monterey

Jack cheese, divided 1 jar (16 ounces) mild salsa 2 c water 2 c (16 oz) sour cream, optional 1 can (2-1/4 ounces) sliced ripe olives, drained 3 green onions, chopped 1 med tomato, chopped, optional

Preheat oven to 350°. In a large skillet, cook beef and onions over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning, and hot salsa.

In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.

Combine salsa with the 2 cups of water and pour over top. Cover and bake 1 hour or until heated through. Top with remaining cheese.

Bake, uncovered, 5 minutes. Let set for 10 minutes before serving.

Serve with sour cream, olives, onions, tomatoes if desired. Yield: 12 servings.

Stroganoff Skillet SUBMITTED BY JANICE SVARE | AUDUBON

1 lb hamburger 1 onion, chopped 10 ¾ oz can cream of mushroom soup

1 c sour cream 1 c beef broth ½ c water 3 c egg noodles, uncooked

Brown hamburger and onions, Drain. Add soup and rest of ingredients.

Bring to boil, cover and reduce heat and simmer for 10 minutes or until noodles are tender.

HOLIDAY TRADITIONS 2018 | PAGE 15

Stuffed Shells 1st Festive SUBMITTED BY JEAN HARTL | DETROIT LAKES Yield: 16 shells 1 lb. ground beef (or ground turkey) 1 pkt. low-sodium taco seasoning 4 oz. cream cheese 16 jumbo pasta shells

1 1/2 c salsa 1 c taco sauce or hot sauce 1 c shredded cheddar cheese 1 c shredded Monterey Jack cheese

Topping ideas: 3 green onions, sour cream, shredded lettuce, or black olives Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted.

Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in the 9×13 pan open side up. Evenly cover shells with taco/hot sauce. Cover dish with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions, sour cream, shredded lettuce, olives or more salsa/hot sauce if desired.

BBQ Pulled Pork SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES

1 3-lb boneless pork shoulder 1 onion, thinly sliced 2 tsp garlic powder 1-14 oz can tomato puree ½ c maple syrup

½ c apple cider vinegar, divide 1-12 oz bag kale salad blend ¼ c olive oil 12 mini rolls, split

In slow cooker, combine first 5 ingredients and ¼ c vinegar. Season generously with salt and pepper. Cook on high 6-8 hours or until it falls apart and tender.

In bowl toss kale salad blend in olive oil and remaining apple cider vinegar using 2 forks, shred pork, toss with cooking liquid.

Serve pork on rolls with slaw as desired.

Barbeque Beef Sandwiches SUBMITTED BY MARSHA PARKER | DETROIT LAKES

1 lb ground beef ¼ c chopped onion 1 8 oz can tomato sauce ¼ c ketchup

1 Tbsp vinegar 1 Tbsp sugar ½ tsp Worcestershire sauce

Brown ground beef with onions. Season to taste with salt and pepper.

Add the rest of the ingredients.

Simmer for 20 minutes. Serve on buns.

Grilled Chicken with a Sweet, 2nd Spicy, Sticky Sauce SUBMITTED BY MARSHA PARKER | DETROIT LAKES

Makes 1 cup sauce HEAT: 2 tsp vegetable oil 1/4 c diced red onion 1/2 c chili sauce 1/2 c Jalapeno Cranberry Jelly 1 tsp Dijon mustard

Salt and pepper to taste 2 boneless, skinless chicken breasts (6-8 oz) seasoned with salt and pepper

Preheat grill to medium high heat. Brush grate with oil.

Heat oil in sauce pan over medium heat. Add onion and cook until softened about 4 minutes, Stir in chili sauce, Cranberry Jalapeno jelly and Dijon mustard. Season with salt and pepper. If you want a smooth sauce puree in a blender or with a handheld blender. Reserve 1/2 cup sauce to serve with chicken.

Baste one side of the chicken with 1/4 cup sauce, grill covered until browned on one side, about 5 minutes. Flip chicken breasts and baste with remaining 1/4 cup sauce and grill for 4-6 minutes. Check the thickest part of the chicken with a thermometer; it needs to register 165 degrees. Serve chicken with the 1/2 cup reserved sauce.

Great with brown rice and a crispy lettuce salad.

Oven Bake Barbecue Pork Chops SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES

6 pork chops 1 c ketchup

½ c water 4 Tbsp brown sugar

Mix all together, pour into a 9x13 pan, lay pork chops on top, turn over halfway during cooking time. If needed put foil on top to cover. Bake 1-1 ½ hour at 350°

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Chicken and Noodle Casserole SUBMITTED BY JEAN HARTL | DETROIT LAKES

INSTANT POT MONGOLIAN BEEF

Ingredients: 2 c cut up chicken – brown in a skillet with olive oil Add the following and heat: 1 can cream of mushroom soup 1 can cream of chicken soup

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES

1-8 oz. can mushroom plus the juice (whole or sliced)

To this add: ½ c. mayonnaise and 1 finely chopped green, yellow or orange pepper, set aside Mix the following in a separate bowl: 1 c. grated cheddar cheese 1-8-oz. package of fine noodles, 1 can cut asparagus spears cooked In a sprayed 1 ½ quart casserole alternate layers of chicken/soup mixture and asparagus, cheese and noodle mixture.

Top with crushed Triscuits™ and extra cheese.

Bake at 350⁰ for 45 minutes

Instant Pot Light Country Lemon Chicken w/Pasta SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES

2 lbs (1 kg) boneless skinless chicken breasts 1 c (250 mL) chicken broth 1/4 c (60 mL) fresh parsley, minced 2 Tbsp (30 mL )olive oil 2 Tbsp (30 mL )corn starch 1-1/2 tsp (7 mL) minced garlic (about 3 cloves)

MAKE IT A FREEZER MEAL 1. Chicken and bowl contents into a labeled gallon size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.

1 lemon sliced thin Zest and juice of 2 lemons For Serving and Garnish: 8 oz (250 g) egg noodles (optional) Fresh chopped parsley (optional) additional lemon slices (optional) Salt and pepper to taste

1. Slice chicken into 1-inch thick slices against the grain.

2. In a medium bowl; whisk together broth, parsley, olive oil, corn starch, garlic, lemon juice and lemon zest.

MAKE IT NOW 1. INSTANT POT: Place chicken and bowl contents into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 15 minutes. Let it naturally release, about 10 minutes. Serve chicken and sauce over pasta noodles topped with parsley.

Salt and pepper to taste.

2. SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender.

Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.

2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain 2 Tbsp vegetable oil 1 tsp ginger, minced 2 to 3 cloves garlic, minced 1/2 cup water

1 c LOW SODIUM soy sauce 1-1/2 c dark brown sugar 2 Tbsp cornstarch 3 Tbsp cold water Green onions, chopped White rice, cooked

Turn the instant pot to sauté on high. Once pot is hot add oil and brown meat in 2 or 3 batches. Do not crowd. Transfer meat to a plate when browned. Add the garlic and ginger and sauté, while stirring, 1 minute. Add water, soy sauce, and brown sugar. Stir to combine.

Add browned beef and any accumulated juices. Make sure the valve is sealed and press manual. Set the timer for 12 minutes.

When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Turn the instant pot off.

In a small bowl, combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Turn the instant pot back on and select saute and stir constantly until sauce thickens. Stir in green onions. Serve over cooked rice and ENJOY!

Easy Sloppy Joe Pot Pie / Gluten Free SUBMITTED BY MARY ANN BROGREN | DETROIT LAKES

1 lb lean (at least 80%) ground beef 1 med. Onion, chopped (½ cup) 1 can (15.5 oz) original sloppy joe sauce

1 c shredded Cheddar cheese (4 oz) 2 eggs, slightly beaten 1 c milk 1 c Bisquick Gluten Free mix

Heat oven to 400°, lightly grease bottom only of 8-in. Square (2-quart) glass baking dish eith shortening or cooking spray without flour. In 10in. Skillet, cook beef and onion over medium heat, stirring occasionally, until beef is browned, drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish.

In medium bowl, stir together remaining ingredients until blended.

Pour over beef mixture. Serves 6.

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COOKIES, BARS & DESSERTS 3rd Peanut Butter Candy

WHITE CHOC. CRANBERRY SCONES

SUBMITTED BY FLORENCE WEBER | CALLAWAY

2 c sugar ⅔ c milk

SUBMITTED BY MARSHA PARKER | DETROIT LAKES

1 c chunky peanut butter 1 c marshmallow creme

Boil sugar and milk to soft boil, add peanut butter and marshmallow creme. Beat well, pour into pan. Cut when cool.

Vanilla Caramels

Stir together flour, ½ cup sugar, baking powder, and salt in a large bowl. Add the white chocolate chips and chopped cranberries. Mix well. Stir in whipping cream. Stir just until ingredients are moistened.

½ tsp vanilla ½ c butter

Add all but ½ cup of cream. Bring to boil, add rest of cream. Cool to hard ball stage. Cut and wrap in wax paper.

Apple Cake Dessert ADD: 1 c flour 1 tsp soda Dash salt ADD: 1 egg (well beaten) 3 lg apples peeled and chopped

Bake for 15 to 20 minutes or until lightly browned.

Marjorie’s Rum Cake

½ c butter

SUBMITTED BY MARJORIE HOGANSON | DETROIT LAKES

½ tsp nutmeg 1 tsp cinnamon mix with pastry blender ½ c chopped walnuts

1 box yellow cake mix (may use lemon) 1 pkg instant vanilla pudding mix ½ c cooking oil

4 eggs 1 c water 1 ½ tsp rum flavoring

Mix together and bake in bundt or angel food cake pan for 50 minutes at 350°

Mix all. Bake in a 8x8 or 9x9 pan at 350° for 40-60 minutes TOPPING: ½ c butter ½ c white sugar

Divide dough into 3 equal balls. One ball at a time, flatten into a 7 inch circle and cut into 8 wedges. Transfer wedges to baking sheets.

Spacing about 1 inch apart. Brush with melted butter and sugar with granulated sugar.

Can freeze un-baked scones. Lay flat on a tray. Cover with plastic wrap. Freeze. When you want to use them, place on a greased baking sheet. Bake at 375 for about 20–25 minutes.

SUBMITTED BY BEV WILSON | DETROIT LAKES

CREAM: 1 c sugar

1 c chopped fresh cranberries or ¾ c craisins 2 c chilled whipping cream 2 Tbsp butter, melted plus additional sugar to sprinkle on top

Heat oven to 375 degrees. Lightly grease two baking sheets.

SUBMITTED BY FLORENCE WEBER | CALLAWAY

1 c sugar ¾ c light corn syrup 1 c light cream

3-¼ c flour ½ c sugar 1 Tbsp plus 1 tsp baking powder ¼ tsp salt 1 c white chocolate chips

ICING: ½ tsp Rum flavoring ½ c butter or margarine

½ c brown sugar ½ c cream

1 c sugar ⅓ c water

Cook until butter is melted and sugar dissolved. Pour over cake in the pan and let it stand at least 45 minutes so icing can drizzle down into cake. Super moist and tasty!

Boil until syrupy, let stand. Heat and pour over cake.

Top with whipped cream.

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Fresh Apple Cake SUBMITTED BY JANICE SVARE | AUDUBON

2 c sugar 2 eggs 2 tsp soda 1 c chopped nuts

4 c finely cut apples 2 c flour 4 tsp cinnamon

Bake at 350° for 30 minutes 3 Tbsp flour ½ c butter 1 tsp vanilla Dash of salt

Add all together and stir until butter is melted and pour hot over hot cake.

Chocolate Pilloros SUBMITTED BY MARSHA PARKER | DETROIT LAKES

2 ½ cup flour ½ tsp salt 1 c butter ¾ c sugar 1 egg

This recipe makes a lot of cookies and is a good one to use when the kids want to help!

Winter Wishes Trifle SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES

Let sugar stand on apples until dissolved. Add eggs and beat, add dry ingredients and mix together. Pour into greased 9x13 pan.

SAUCE: ½ c white sugar ½ c brown sugar ½ c water

from oven and cool for 1 to 2 minutes before removing from pans.

2 tsp vanilla 1 pkg of 6 milk or dark chocolate candy bars such as Hershey’s broken into 12 pieces (will have some left)

Mix the dry ingredients together in a bowl Cream together the butter and sugar. Add the vanilla and egg. Continue mixing until well blended. Stir in the dry ingredients vPut dough into a cookie press using the saw tooth plate.

Press one strip of dough out. Top with one piece of the candy bar, leaving a ¼ inch in between pieces of the candy bar. Top with another strip of the cookie mixture.

1 prepared Angel Food Cake 4 oz white baking chocolate 4 c heavy whipping cream,

Place mixer beaters in a large metal bowl and refrigerate 30 minutes.

Cut or tear cake into bite sized pieces, set aside Break white chocolate into smaller pieces, microwave, stirring every 30 seconds until smooth. Let stand 5 minutes. Stir ¼ cup heavy cream into white chocolate until smooth.

In the chilled bowl, beat remaining heavy cream until soft peaks form.

Gently fold ⅔ of the whipped cream into the white chocolate. Stir extract into remaining whipped cream.

In a trifle bowl, layer cake and white chocolate mixture, repeating layers. Top with peppermint flavored whipped cream. Refrigerate covered until ready to serve.

Sprinkle with crushed candies.

DetroitLakesChristmasDec16-2018.qxp_Layout 1 11/28/18 12:49 PM Page 1

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Bake at 375 degree for 10 minutes or until the bottom of the cookie is golden brown. Remove from oven. Cut cookies between the chocolate bars. Makes about 4 dozen

Powdered Sugar Cookies

divided ½ tsp peppermint extract 18 peppermint candies, crushed

“Thrilling choreography!”

Through February 23!

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SUBMITTED BY SONJA LAROQUE | DETROIT LAKES

1 c powdered sugar 1 c butter, softened, but not melted 1 c white sugar 1 c vegetable oil 2 eggs

1 tsp. vanilla OR almond flavoring 4 1/4 c flour 1 tsp. salt 1 tsp. soda 1 tsp. cream of tartar

In a large bowl, mix both sugars together with butter and oil. Add eggs and flavoring and mix again. In a midsize bowl, stir together flour, salt, soda, and cream of tartar. Stir dry ingredients into sugar and butter mixture and mix well.

Chill the dough in the refrigerator for an hour. Roll into small balls with buttered hands, and flatten with a glass dipped in sugar. (For the holidays these could be rolled in red or green sugar before flattening with a glass.) Bake for 10 minutes at 325*. Test for doneness. Remove

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