2016 Tasty Temptations Cookbook by Jason Sethre

2016 tAsty TempTaTions “best cooks of bluff country”

A speciAl publicAtion of the fillmore county JournAl • www.fillmorecountyJournAl.com

Page 2 • 2016 Tasty Temptations

The Best Cooks of Bluff Country Over 45 tried and tested reader recipes just in time for the holidays Now in its seventh year, the Tasty Temptations Cookbook has become a delightful expectation of Fillmore County Journal readers near and far. Recently, I received a call from one of our readers, Gloria Best of Rochester. She was calling our office to reserve a copy of the cookbook with a request that it be mailed to her home as soon as it becomes available. We have good news, Gloria, it’s hot off the press! This year, we did make one change to level the playing field for all participating cooks. Instead of coordinating a cooking contest, we opted for offering a drawing of prizes per category. The reason for this change is because we found that some people were unable to attend the annual cooking contests due to their work or family schedules. So, they didn’t submit any recipes for publication. We felt that it would be better to conduct a drawing from recipe contributors, so that more people may participate. So, in this year’s Tasty Temptations Cookbook, you’ll see each drawing winner noted with a $25 gift card to use at Harmony Foods, Preston Foods, or Rushford Foods. With nine categories, that’s a total of $225 in gift cards that will be shared with this year’s winners. Over the past seven years, the Hoiness family, store owners of Harmony Foods, Preston Foods, and Rushford Foods, have generously donated over $3,800 in gift cards to be shared with winners of recipe contests. We thank them again for their generosity! I am grateful to all of the cooks who shared their recipes in this year’s publication, provided to over 14,000 households in Fillmore County and Houston County. And, this entire publication would also not be possible without the support of the advertisers in this cookbook, so please show your appreciation by shopping with these local businesses. After all, these businesses are important to our local economy. Lastly, I want to thank all of our readers. You are the reason we feel compelled to bring people together and share all these great recipes. Cheers, and warm regards as you delight yourself in so many delicious adventures over the holidays. So much food, so little time. Jason Sethre

Publisher Fillmore County Journal

2016 Tasty Temptations “Best Cooks of Bluff Country”

Table of Contents Appetizers and Beverages................................ 4 Soups, Salads, and Vegetables...................... 6-7 Main Dishes and Casseroles ......................... 8-9 Meat, Poultry, and Seafood .......................... 10 Breads and Rolls ........................................ 12-13 Pies, Pastries, and Desserts ....................... 14-15 Cakes, Cookies, and Candy ...................... 16-17 Dips, Sauces, and Spreads......................... 18-19 Special Diet.............................................. 20-21

FILLMORE COUNTY

Page 4 • 2016 Tasty Temptations

Appetizers and Beverages Orange Julius

Slush

6 oz frozen orange juice 3/4 cup milk 3/4 cup water 1/8 cup sugar 1 tsp vanilla 10 ice cubes

4 cups water 1 cup sugar 6 oz package orange Jell-O 12 oz frozen orange juice concentrate 3 cups water 1 cup lemon juice 1 liter Raspberry Schnapps

Patty Olson, Rushford, MN

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

Put all in blender and mix well.

Taco Tartlets

Barb Yetter, Fountain, MN Combine: 1 lb ground beef 3 tbsp taco seasoning mix 2 tbsp ice water Press into bottom and up sides of the tart pans to form shell. (Small size muffin tins.) Combine: 1 cup sour cream 2 tbsp taco sauce 2 oz chopped ripe olives 1 cup crushed tortilla chips Fill shells with 1 spoon of mixture. Top with 4 ounces cheddar cheese, grated and sprinkled on evenly. Bake at 425 for 7 to 10 minutes. Remove with knife. Makes 24 appetizers.

Veggie Tortilla Rollups

Denise Pagel, Chatfield, MN

In large kettle, place water and sugar. Stir, bring to a boil. Add the jello and stir until dissolved. Remove from heat and add orange juice concentrate. Stir until dissolved. Add in the water, lemon juice and Schnapps. Place in ice cream pails. Freeze. When serving, fill a glass 2/3 full and add 7 Up; stir.

Polynesian Chicken Wings Gloria Pfremmer, Harmony, MN 3-4 pounds of wings 1 cup water 1 cup soy sauce 1 cup sugar 1/4 cup pineapple juice 1/4 cup vegetable oil 1 tsp ground ginger 1 tsp garlic powder Mix all ingredients and add chicken wings. (I use a gallon plastic bag). Place in fridge for 24 hours. Bake at 325 degrees for 1 1/2 hours in marinade in pan. Turn halfway through OR after 24 hours, place all in crock pot and set on low for 4 to 6 hours, stirring occasionally. Can serve right from crock pot!

James Neppl, Preston, MN

1 (8 oz) package light/reduced fat cream cheese 4 tsp ranch salad dressing mix (dry) 1/2 cup chopped broccoli 1/2 cup chopped cauliflower 1/4 cup chopped carrots Little chopped onion 5 (8 inch) flour tortillas In mixing bowl, combine cream cheese and dressing mix; stir in the rest of the ingredients, add or leave out anything else you want. (Chopped olives, dried beef...). Spread mixture over tortillas, roll up tightly. Wrap in plastic (I prefer zip lock bags - less trouble). Refrigerate fro 2 hours at least. Cut into slices and serve with salsa, if desired.

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2016 Tasty Temptations • Page 5

Tips for safe home grilling Exercise caution when firing up the grill. Many grilling accidents can be prevented by adhering to a few simple safety guidelines. Millions of grilling enthusiasts take to their backyards each year to cook delicious foods over an open flame. Grilling is embedded in the history of many cultures, and to this day many people feel nothing beats the savory flavor characteristic of grilled meats, poultry, seafood, and vegetables. Although many people safely enjoy outdoor barbecues every day, accidents can happen. According to the U.S. Fire Administration, roughly 6,000 grill fires take place on residential property every year in the United States alone. Many grilling accidents can be prevented with some safety precautions and a little common sense. When grilling, place the grill in a safe location. Grills should be at least 10 feet away from the house when they are in use. Also, keep the grill away from wooden overhangs or other structures attached to the house, such as garages and porches. Before using a gas grill, inspect it to make sure there are no gas leaks. Ensure hoses are properly connected and that the grill looks in good repair. Use propane and charcoal grills outdoors only. Never bring

such grills into your house, even if it seems like there is ample ventilation. Potentially fatal carbon monoxide can build up quickly. Keep children and pets away from the grill area. Grills can be knocked over easily, and kids and pets may burn themselves if they bump into a hot grill. Clean the grill regularly. Grease and fat buildup forms in the tray below the grill and can be quite flammable. By brushing off the grates after each use and periodically removing food and grease buildup, you can prevent flare-ups that may ignite the grill. Always tend the grill while cooking. Walking away for even a minute may lead to accidents. Store unused propane tanks upright at all times to prevent leakage. Keep them outdoors and beyond the reach of children. Never smoke near propane cylinders and never move a lit grill. Keep a fire extinguisher handy in the event of a flare-up. A hose may not prove effective on a grease fire. It's also important to emphasize food safety when grilling. Invest in a food thermometer so you can test the internal temperature of foods and prevent foodborne illnesses. Grilling is a great and flavorful way to cook. But safety must remain a priority when grilling.

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Page 6 • 2016 Tasty Temptations

Soups, Salads, and Vegetables Wild Rice and Cheese Soup

Chicken and Wild Rice Soup

1 cup wild rice cooked in 6 cups water for 40 minutes 1 lb bacon, cut up and fried 1 large onion, sauteed in bacon grease

2 tbsp canola oil 1 small onion, chopped 4 celery stalks, sliced Salt and pepper to taste 2 garlic cloves, minced 1/2 tsp dried thyme 8 cups reduced-sodium chicken broth 2 boneless, skinless chicken breasts 1 cup wild/brown rice blend 1 cup skim milk 1/4 cup all-purpose flour

Patty Olson, Rushford, MN

1 lb Velveeta cheese 8 oz mushrooms 2 cans chicken broth 2 cans cream of mushroom soup 2 grated carrots 1 qt milk Cook on low heat.

Quick Fruit Salad Barb Yetter, Fountain, MN

1 (21 oz) can peach pie filling 2-3 firm bananas, sliced 2 cups fresh strawberries, halved 1 (20 oz) can chunk pineapples, drained 1 cup seedless green grapes

Beverly Sandberg, Stewartville, MN

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

Heat oil in a large soup pot over medium heat. Add onion, celery, carrots, season with salt and pepper (if desired), then sauté until tender about 10 minutes. Add garlic and thyme then sauté for 1 more minute. Add chicken broth, then increase heat to high and bring to a boil. Add chicken breasts and rice to the pot then place a lid on top, turn heat down to medium-low and simmer for 40 to 50 minutes or until rice is tender. Remove chicken to a plate and shred. In a small bowl, whisk together 1/4 cup milk with flour until smooth, then add remaining milk. Slowly drizzle into soup while stirring. Add chicken, then simmer soup for 10 minutes uncovered and serve.

Combine all ingredients in a bowl. Chill 3 to 4 hours or overnight.

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2016 Tasty Temptations • Page 7

Soups, Salads, and Vegetables Pecan Squash

Chicken Gnocchi Soup

3 cups mashed squash (your favorite) 1/2 cup white sugar 2/3 stick of butter 2 tsp vanilla 2 eggs well beaten

1/2 cup butter or margarine 1 medium onion, finely chopped 2 large carrots, peeled and grated 4 stalks celery, chopped 6 cloves garlic, peeled and chopped 1/3 cup flour 4 cups chicken broth 3/4 cup half n half 3/4 cup milk 1 1/2 cups chopped, cooked chicken ( I used rotisserie chicken) 3/4 cup chopped, fresh spinach 1/2 tsp dried rosemary 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp nutmeg 16 oz package potato gnocchi

Gloria Pfremmer, Harmony, MN

Topping: 1/2 stick of butter 1/3 cup brown sugar 1/3 cup flour 1/2 cup chopped pecans Combine sugar, squash and butter. Add 1 tsp vanilla. Beat together well- 1 tsp vanilla and eggs. Add to squash mixture. Place into greased 1 1/2 quart casserole dish. Mix topping with fork and sprinkle over squash. Bake at 350º for 45 minutes.

Denise Pagel, Chatfield, MN

Melt butter in large kettle over medium heat. Add the onion, carrots, celery and garlic and cook 5-10 minutes, stirring constantly. Stir in the flour until vegetables are coated and fregrant; 3-4 minutes. Add broth, half n half and milk. Cook and stir until thickened and comes to a boil; 5 minutes. Reduce heat and add chicken, spinach, rosemary, salt, black pepper and nutmeg. Simmer 10 minutes. Add the gnocchi and cook over low heat until gnocchi becomes tender; 8-10 minutes, depending on their size (will rise to the top.)

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Main Dishes and Casseroles Deep Dish Taco Squares

Bubble Pizza

Hali Richardson, Houston, MN

Jim Neppl, Preston, MN

$25 Gift Card

WINNER

1 1/2 lb hamburger or 2 (14 oz) packages pork sausage 1 can (15 oz) pizza sauce 2 tubes (15 oz each) refrigerated buttermilk biscuits 1 bag (8 oz) (2 cups) shredded cheese

Brown hamburger or pork. Drain. Stir in pizza sauce. Quarter biscuits and place in greased 9x13 pan. Top with meat mixture. Bake uncovered at 350 degrees for 20 to 25 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Let stand 5 to 10 minutes before serving. $25 gift card to Preston, Harmony, or Rushford Foods

2 lb ground beef (fried) 1 pkg taco seasoning 1 1/3 cup salad dressing 2 cups sour cream 2 cups shredded cheese 1/4 cup chopped onion Crust: 4 eggs (beaten) 1 2/3 cup milk 3 tbsp vegetable oil 2 cups flour 1/2 tsp salt 3 tomatoes, diced 1 green pepper, diced Make beef with taco seasoning. Mix salad dressing, sour cream, 1 1/2 cup cheese and 1/4 cup chopped onion. Make crust, press in pan and up sides. Layer beef, tomatoes, peppers, sour cream mixture, then top with grated cheese. Bake at 350 degrees for 30 minutes in 9x13 pan.

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2016 Tasty Temptations â&#x20AC;˘ Page 9

Main Dishes and Casseroles

Cheesy Tater Tot Hot Dish

Stir- Fried Pork and Pasta

1 lb ground beef 1 small onion, finely chopped 1 can cheddar cheese soup 1 cup milk Black pepper, to taste 1 regular size can mixed vegetables, drained 1 pkg tater tots

1 1/4 lb pork boneless loin 1 tsp cornstarch 1 tsp soy sauce 1/4 tsp salt 1/8 tsp black pepper 2 tbsp vegetable oil 2 large cloves garlic, finely chopped 1/4 to 1/2 tsp finely crushed dried red pepper 2 medium stalks celery, diagonally cut into 1/4 inch slices ( about 1 cup) 1 small green pepper, cut into 1-inch pieces 2 cups bean sprouts (about 4 oz) 4 oz mushroom, sliced (about 11/4 cup) 2 cups cooked vermicelli (about 4 oz uncooked) 3 green onions (with tops), sliced 1 tbsp soy sauce

Denise Pagel, Chatfield, MN

Brown ground beef and onion; drain off grease. In large bowl, stir together cheddar cheese soup, milk and pepper. Stir in the vegetables and tater tots. Place in large casserole dish. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil and bake additional 30 to 45 minutes.

Tuna and Rice Treats Gloria Pfremmer, Harmony, MN

2 cups cooked rice 1 cup shredded cheddar cheese 1 (6 1/2 oz) water packed tuna, drained and flaked 1 tbsp onion flakes 1 tbsp parsley flakes 1 tsp seasoned salt 2 eggs, beaten 2 tbsp milk Sauce: 1/4 cup butter 1 tbsp lemon juice 1/2 tsp seasoned salt 1/2 tsp parsley flakes Combine rice, cheese, tuna, onion, parsley and salt. Stir in eggs and milk, mixing thoroughly. Grease 9 muffin cups. Divide rice mixture evenly among cups. Bake at 375 degrees for 15 minutes. While muffins are baking, combine sauce ingredients and serve with tuna treats.

Barb Yetter, Fountain, MN

Trim fat from pork. Cut pork into strips, 2x1x1/8 inch. Toss pork, corn starch, 1 tsp soy sauce, the salt and pepper. Cover and refrigerate 20 minutes. Heat oil in 12-inch skillet or wok over high heat until hot. Add the pork, garlic and red pepper. Cook and stir until pork in no longer pink, about 5 minutes. Add celery and green peppers. Cook and stir 2 minutes. Add bean sprouts and mushrooms. Cook and stir 2 minutes. Add the cooked vermicelli, green onions, and 1 tbsp soy sauce. Toss until thoroughly mixed about 2 minutes. 6 servings (about 1 cup), 305 calories each.

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Page 10 • 2016 Tasty Temptations

Meat, Poultry, and Seafood Italian Beef Roast Sandwiches

Cod “N” Tater Bake

1 boneless beef roast (3 to 4 lb) 2 cans beef consommé 1/2 jar (16 oz) sliced pepperoncini peppers, with juice 1 pkg dry Good Seasoning Italian dressing mix 1 tsp fresh minced garlic 1 packet French rolls Sliced pepper jack cheese (or your choice)

1 lb frozen cod, thawed 1 can cream of celery soup 1/2 cup sour cream 2 tbsp chopped onion 1 tbsp horseradish Few drops of tobasco sauce 1/4 tsp paprika 1 package tater tots

Denise Pagel, Chatfield, MN

Preheat oven to 275 degrees. Place beef roast in a large roasting pan, and then pour the 2 cans of beef consommé on top. Pour 1/2 the jar of pepperoncini peppers, including the juice, over the top. Sprinkle on the dry Italian seasoning and minced garlic. Cover and cook about 6 hours. Roast should easily shred; if not, cook a little longer. When the roast is done, shred the beef into the juice and pepperoncini peppers. Open the French rolls and open face up on a cookie sheet (or microwave-safe dish.) Layer one side of roll with cheese. Place under broiler on high until cheese melts (or put in microwave.) Remove pan and line each sandwich with shredded beef, using a slotted spoon. You may ladle out some beef juice into a small cup to use as au jus for dipping. Note: Sauteed green pepper slices and onion also good on sandwich.

Pulled BBQ Pork Jim Neppl, Preston, MN

$25 Gift Card

WINNER

2 to 3 lb boneless pork roast 1 bottle (18 oz) Hunt’s Hickory and Brown Sugar BBQ sauce 2 cups water

Put roast and water in crock pot for 8 to 10 hours on low. $25 gift card to Preston, Remove roast and place on Harmony, or Rushford Foods platter. Remove excess fat. Shred roast with two forks. Place half of shredded roast in bowl and add BBQ sauce. Stir pork and BBQ sauce together, adding more sauce as needed to make meat look moist. Repeat for remainder of meat and return to crock pot if desired. Serve on buns and enjoy!

Hali Richardson, Houston, MN

Arrange fish portions in a 8x8 pan. Combine soup, sour cream, onion, horse radish and paprika. Spoon over fish. Top with tater tots. Bake at 375 degrees for 30 to 35 minutes.

Tuna Patties

Barb Yetter, Fountain, MN 2 (6 oz) cans of tuna 1/2 tsp celery salt 1 tbsp onion flakes 2 eggs Pepper 2 tbsp potato buds (Betty Crocker) Cheese slices Mix together all but cheese. Form into patties and brown on one side in a skillet. Turn over and top with cheese.

Sloppy Joes

Beverly Sandberg, Stewartville, MN 1 lb hamburger 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped green peppers, or according to your taste 1/2 cup ketchup 1/4 cup water 1 tbsp Worcestershire sauce Few drops red pepper sauce 1/2 tsp salt 1/2 tsp pepper Dash garlic powder Brown hamburger, onion, salt, pepper, and garlic powder in a skillet until the hamburger is lightly browned, then drain off grease. Stir in the rest of the ingredients, cover and cook over medium heat until celery and peppers are tender, 10 to 15 minutes. Remove lid and simmer another 5 to 10 minutes until mixture is thick. Serve on hamburger buns. Make 6 servings.

2016 Tasty Temptations • Page 11

Practice food safety Maintain food safety when cooking or dining outdoors. Warmer temperatures lead to an increase in outdoor dining. Grillmasters anxiously wait to show off their skills while guests gravitate around the barbecue in the backyard. No matter the temperature outside or the size of the crowd around your dinner table, food safety is a concern whenever foods will be transported inside and outdoors or enjoyed in the fresh air. A survey conducted by the Academy of Nutrition and Dietetics found that, while most people realize the months of May through September are prime times for the threat of food poisoning, consumers still are not practicing correct outdoor food safety procedures. The Centers for Disease Control and Prevention says there are around 76 million cases of foodborne illnesses each year in the United States alone. Those involve hundreds of thousands of hospitalizations and thousands of deaths. The CDC warns that people need to be even more diligent during warmer months to prevent foodrelated illnesses.

Food safety starts at the store

Food can spoil even before making its way into your kitchen. When food shopping, put the cold and frozen items on your list in your cart last. This will help keep them fresher longer. Always use plastic bags to protect other foods against raw meat or poultry juices that can leak. Bag these items together at checkout so that you'll know to immediately put all of the perishable items away when you get home.

Some people invest in insulated, reusable tote bags that can keep cold food cold on the ride home. Even if you use such bags, always head directly home after food shopping; do not stop along the way and leave food in a warm car where it can quickly spoil.

Safety around the grill

Preparing foods involves avoiding cross-contamination between uncooked and cooked foods. That means switching utensils so that bacteria will not transfer from uncooked or partially cooked food to fully cooked food. Use a cooler to keep refrigerated foods cold until it's time to put them on the grill if you're cooking away from home, such as at a public picnic site. Otherwise, wait until the grill is hot and ready before bringing out foods that need to be cooked. Rely on a cooking thermometer to test the internal temperature of foods to ensure they reach temperatures that will kill bacteria or other pathogens. Hamburgers should reach 160 F and chicken breasts 165 F. When reheating fully cooked meats like hot dogs, grill to 165 F, or until steaming hot. Discard any unused marinades so that they do not contaminate cooked foods.

Outdoor buffet tips

Food also needs to be protected once it is served. Use ice or coolers to keep cold salads and condiments at at least 40 F. Foods should not remain outside in hot weather of 90 F or above for more than one hour. The maximum time food should be kept sitting out is two hours, says the USDA. Keep hands and utensils clean at all times. This way you do not transfer any germs onto safe foods. If a fresh water source is unavailable, keep hand wipes or disinfecting gels at the ready to clean up before eating.

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Promptly clean all serving platters, utensils and cutting boards if they have been in contact with raw food juices. The FDA even recommends that you sanitize your cutting board with chlorine bleach, and replace it if the surface gets worn and difficult to clean. Outdoor cooking and dining are quite popular. Following safety precautions can go a long way toward preventing foodborne illnesses.

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Page 12 • 2016 Tasty Temptations

Breads and Rolls Cranberry Orange Muffins

Apple Bread

2 cups whole wheat flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 egg 1 1/2 cups orange juice 1/4 cup canola oil 1 cup fresh or frozen cranberries, halved

1/2 cup Crisco creamed with 1 cup white sugar. Add 1 egg and beat well. Dissolve 1 tsp baking soda in tablespoon coffee. Then add 2 cups flour, 2 cups chopped apples, 1 tsp vanilla, dash of salt. (Optional: nut meats)

Beverly Sandbag, Stewartville, MN

Preheat oven to 400 degrees. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or line cups with paper liners; fill 3/4 full with water. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire cooling rack. Serve warm.

Betty French, Chatfield, MN

Top with strudel topping: 1/4 cup brown sugar 1 tbsp flour 1 tsp cinnamon 2 tbsp butter Bake 350 degrees for 45 to 55 minutes.

Sour Cream Banana Bread Hali Richardson, Houston, MN 1 cup sugar 1/2 cup butter, softened 2 eggs 1 tsp vanilla 1 1/3 cups flour 1/3 cup wheat germ 1 tsp baking soda 1/2 tsp salt 1 cup mashed bananas 1/2 cup sour cream 1/4 cup mini chocolate chips Preheat oven to 350 degrees. Cream sugar and butter. Add eggs and vanilla; beat well. Add flour, wheat germ, baking soda, salt and bananas. Start to mix, then add sour cream. Mix well. Pour into greased loaf pan. Bake 65 to 70 minutes until loaf tests done with toothpick. Let cool in pan for 15 minutes. Tip out onto wire rack. Let cool. Freezes well.

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2016 Tasty Temptations • Page 13

Breads and Rolls Irish Freckle Bread

Aunt Bea’s Waffles

1 1/2 cups strong tea 1 1/2 cups raisins 3/4 cup currents 1 1/2 cups brown sugar 3 cups flour 4 1/2 tsp baking powder 3/8 tsp salt 1 1/2 large eggs

2 cups Bisquick baking mix 1/2 cup oil 1 egg, beaten 10 oz bottle club soda

Barb Yetter, Fountain, MN

Pour hot tea over raisins and currents. Stir occasionally. Let stand until cool. Add sugar and unbeaten eggs. Mix flour, baking powder and salt. Add to fruit mixture. Mix well. Pour into buttered loaf pan. Spread evenly. Bake 1 hour at 325 degrees. Delicious toasted and buttered.

Denise Pagel, Chatfield, MN

Combine ingredients. Pour into hot waffle iron as directed. We prefer to serve with butter, Cool Whip and fresh berries (or freezer jam.) Waffles can also be frozen. For best results, place in toasted from freezer.

Crock Pot Bread

Gloria Pfremmer, Harmony, MN 1 lb frozen bread dough, thawed, or make your own dough Line crock pot with parchment paper. Place 1 lb dough ball into crock pot. over. Turn on high and bake for 45 to 60 minutes. Remove by lifting out with parchment paper. House will smell wonderful and you’ll have fresh bread for dinner!

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$25 gift card to Preston, Harmony, or Rushford Foods

Page 14 • 2016 Tasty Temptations

Pies, Pastries, and Desserts Roumagrout

Apple Bread Pudding

1 stick butter 3 cups milk 1/2 cup flour 1/2 cup sugar 1/4 tsp salt

4 cups soft bread crumbs, crust trimmed 1 cup diced apples (peeled) 2 cups scalded milk 2 tbsp butter (melted) 3 eggs 1/3 cup honey or 1/2 cup sugar 1 tsp vanilla 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1 tsp grated lemon rind

Patty Olson, Rushford, MN

Barb Yetter, Fountain, MN

Melt butter. Mix in flour, sugar and salt until pasty. Add milk slowly and stir for 15 minutes or until thick. Serve with a sprinkle of cinnamon and sugar.

Apple Oatmeal Crunch Beverly Sandberg, Stewartville, MN

4 or 5 medium apples, cored, peeled, and sliced 6 tbsp sugar 6 tbsp packed brown sugar 1/2 cup all-purpose flour 3/4 cup uncooked old fashion oats 1/2 cup (1 stick) butter, melted 1/2 cup water Preheat oven to 375 degrees. Spread the sliced apples over the bottom of a greased 8x8x2 baking dish. In a mixing bowl, combine the sugars, $25 Gift Card flour, and oats, then stir in the melted butter. Spread this mixture over the apples. Pour water evenly over the top. $25 gift card to Preston, Bake uncovered, until the Harmony, or Rushford Foods apples are tender, about 30 minutes. Serve warm or at room temperature with whipped cream or ice cream if desired.

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Mix bread with apples, set aside. Combine milk, butter, eggs, honey, vanilla, cinnamon, nutmeg, cloves and lemon rind. Blend well. Pour over bread/apple mixture. Put in buttered 2-quart casserole. Set dish in larger pan of hot water. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Serve warm with whipped cream or ice cream. 6 servings.

2016 Tasty Temptations • Page 15

Pies, Pastries, and Desserts Pear Tart

Apple Enchiladas

Crust: 3 tbsp soft butter 3/4 cup flour 1/2 cup sugar

21 oz can apple pie filling 6 (8 inch) flour tortillas Cinnamon 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup water

Hali Richardson, Houston, MN

Mix until crumble, spread into 9x13 pan. Press. Cream together: 2 (8 oz) cream cheese (soft) 1/2 cup sugar 2 eggs 2 tsp vanilla Spread over crust. Drain 15 oz pears, slice thin and arrange over cream cheese layer. Sprinkle with cinnamon and sugar. Bakt 10 minutes at 425 degrees, then 20 minutes at 350 degrees. Cool. Keep refrigerated.

Denise Pagel, Chatfield, MN

Spoon about 1/4 cup apple pie filling along lower edge of each tortilla. Sprinkle with some cinnamon. Roll up, tucking in edges, and place seam side down in greased baking dish. Set aside. In saucepan, combine butter, sugars and water. Bring to a boil on stove, stirring constantly. Reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let sit 45 minutes. Bake at 30 degrees for 20 minutes or until golden brown. Serve with vanilla ice-cream and add a sprinkle of cinnamon. Note: You may save out some sauce to drizzle on ice cream or can double the recipe for extra sauce.

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Urgent Care is available every day in Winona! 420 E. Sarnia Street • Winona, MN • 507.474.7830

Monday – Friday: 7 a.m. – 8 p.m. • Saturday – Sunday: 8 a.m. – 5 p.m. Holidays: 8 a.m. – 5 p.m. Closed Thanksgiving, Christmas Day, New Year’s Day and Easter Check current Urgent Care wait times online — winonahealth.org/uc

Would you Like to show your support or advertise in the 2017 cookbook? Contact us today at 507.765.2151!

Page 16 โ ข 2016 Tasty Temptations

Cakes, Cookies, and Candy

Double Treat Chocolate Chip Cookies Whole Wheat Chocolate Chip Cookies Denise Pagel, Chatflied, MN

Beverly Sandberg, Stewartville, MN

1/2 cup butter flavored Crisco 1/2 cup butter 3/4 cup sugar 3/4 cup brown sugar 2 large eggs 1 tsp vanilla 1 cup oatmeal 2 1/4 cups flour 1 tsp baking soda 1 tsp salt 1/2 cup chopped walnuts 1/2 cup Heath English Toffee baking bits 2 cup chocolate chips

1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1/2 cup sugar 1/4 cup Egg Beaters 1/2 tsp vanilla 1 cup whole wheat flour 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 cups old fashion rolled oats 2/3 cup dark chocolate chips, 60% cocoa 1 (1.5 oz) dark chocolate (60% cocoa or better) bar, grated

In large mixing bowl, cream together the shortenings. Mix in the sugars. Add eggs and vanilla. Stir in oatmeal. Gradually add flour, soda and salt. Stir in walnuts, heath bits and chocolate chips. Drop by tbsp onto cookie sheet. Bake at 375 degrees 10 to 12 minutes. (I like to use parchment paper for baking.)

Oatmeal Cake and Topping Barb Yetter, Fountain, MN 1 cup oatmeal 1 1/2 cup boiling water 2 eggs 1/2 cup shortening 1 cup sugar 1 cup brown sugar 1 1/2 cup flour 1 tsp soda 1 tsp cinnamon 1 tsp vanilla

Preheat oven to 375 degrees. Place oats in a food processor and process until it turns into a powder. In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda. In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Beat in eggs and vanilla. Gradually beat in ingredients. Stir in grated chocolate, then add chocolate chips. Roll or scoop dough into 2 inch sized balls and place 2 inches apart on ungreased cookie sheet. Bake for 12 minutes. Cool 2 minutes on baking sheet before transferring to a cooling rack. Makes 25 cookies.

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Combine the oatmeal and boiling water. Cool. Cream together the eggs, shortening, white sugar and brown sugar. Add the cooled oatmeal mixture and mix. Add the flour, soda, cinnamon and vanilla. Mix well. Bake at 350ยบ for 40 minutes. Topping 3/4 cup brown sugar 6 tbsp butter 1/4 cup milk 1 cup nuts 1 cup coconut 1 tsp vanilla For topping, bring the 3/4 cup brown sugar, 6 tbsp butter and 1/4 cup of milk to a boil. Add the nuts, coconut and vanilla. Mix well and spread on the hot cake. Toast 2 or 3 minutes under the broiler until light brown. Watch closely as it can burn easily. Cake freezes well.

Gloria Pfremmer, Harmony, MN 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 1/2 tbsp molasses 2 1/4 cups white flour 1-1/8 tsp baking soda 1 heaping tbsp cinnamon Cream together butter and sugar. Beat in egg and molasses. Mix together flour, soda and cinnamon. Add to creamed mixture and mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees fro 10 to 12 minutes. Remove from pan to cool.

2016 Tasty Temptations • Page 17

Cakes, Cookies, and Candy

Soft Maple Cookies

Lemon-Lime Jello Pudding Cake

4 cups brown sugar 3 cups margarine 4 eggs 4 tsp vanilla 4 tsp maple flavoring 3 cups milk 11-12 cups flour 6 tsp. baking powder 2 tsp soda 2 tsp salt

1 pkg yellow cake mix 1 small pkg lime jello 1 small pkg instant lemon pudding mix 1 env. Dream Whip 1 1/2 cup cold milk

Verna S. Slabaugh, Lanesboro, MN

Hali Richardson, Houston, MN

Dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature. Bake yellow cake according to package directions in a 13x9 pan. Cool for 5 minutes, then, using a knife or the handle of a spoon, poke holes all over the cake. Slowly pour Jello mixture in holes. Refrigerate while the topping is being made.

Mix in order given. Bake at 350 degrees. Icing: 3 cups brown sugar 3/4 cup milk 1/2 cup margarine 1 tsp vanilla 1 tsp maple flavor

Topping: In a chilled bowl, beat together the Dream Whip, lemon pudding, and the cold milk until the mixture is thickened. Spread over cake, then refrigerate.

Cook all together, then cool and add powdered sugar to right consistency to spread between two cookies.

Anna May, Houston, MN

Date Bars

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Combine dates and next 3 ingredients in saucepan and cook until paste forms. Cream brown sugar and butter in large bowl, add oats and remaining ingredients and mix. Pat down half of the oat mixture into a 9x13 pan sprayed with nonstick spray. Spread date paste over oatmeal to within 1/2 inch of pan’s edge. Cover with remaining oats mixture. Bake at 325 degrees for 50 to 60 minutes. Cool and cut into 32 bars.

Page 18 â&#x20AC;˘ 2016 Tasty Temptations

Dips, Sauces, and Spreads

Peanut Butter Dip

Funfetti Dip

1/2 cup creamy peanut butter 1 (8 oz) vanilla yogurt 1/8 tsp cinnamon 1/2 cup Cool Whip

1 box funfetti cake mix 2 2/3 cup vanilla yogurt 1 1/3 cup Cool Whip topping

Hali Richardson, Houston, MN

Mix all together. Good dip for apples and pears.

Shrimp Dip

Barb Yetter, Fountain, MN 8 oz cream cheese 1/2 cup Miracle Whip salad dressing 1/3 cup chopped green onions 1/8 tsp garlic salt 1 (4.5 oz) can large cocktail shrimp

Denise Pagel, Chatfield, MN

In a large bowl, mix together the cake mix and yogurt. Gently fold in the Cool Whip until combined. Refrigerate 2 to 3 hours. Serve with vanilla wafers, graham crackers, animal crackers and fruit. Serving for 1 to 2 persons: 3 tbsp funfetti cake mix powder 2 tbsp vanilla yogurt 1 tbsp Cool Whip topping

Mix first four ingredients. Gently stir in shrimp. Serve with crackers.

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2016 Tasty Temptations â&#x20AC;˘ Page 19

Dips, Sauces, and Spreads Sâ&#x20AC;&#x2122;mores Dip

Gloria Pfremmer, Harmony, MN 12 oz milk chocolate chips Large marshmallows Graham cracker sticks or graham crackers broken into pieces Spread chips in bottom of 10-inch glass pie plate. Cut as may marshmallows in half as it take to cover chocolate chips, completely. Bake 5 to 7 minutes at 450 degrees. Let rest 5 minutes. Use graham crackers to scoop up the dip and enjoy!

Maple Syrup

Mary McCabe, Decorah, IA 1 cup corn syrup 1/2 cup brown sugar 1/2 cup water

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Page 20 â&#x20AC;˘ 2016 Tasty Temptations

Special Diet Easy Lo Meinout (Vegan) Homemade Cheese Check our large selection Denise Pagel, Chatfield, MN Patty Olson, Rushford, MN Melt Away of home decor and gifts! 8 oz lo mein egg noodles 1 Your gallon milk, fresh from the bulk tank or can be whole milk Holiday 1 tbsp olive oil from the store Holiday 2 cloves garlic, minced 1/2 cup apple cider vinegar (organic, raw, unfiltered, Stress 2 cups fresh mushrooms, sliced unpasteurized, gluten free) OPEN HOUSE 1 red pepper, julienned The Holidays Bluff Country Newspaper Group

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Sauce: 4 tbsp reduced sodium soy sauce, or more to taste 4 tsp sugar Door Prize 2 tsp sesame oil Drawing 1 tsp ground ginger 1 tsp sriracha, orEnj more taste (I used Tyâ&#x20AC;&#x2122;Ku Sake) oy to coff ee and treats while you browse! In small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and sriracha; Open: set aside. In large pot of boiling water, cook noodles according toWed.-Sat. package instructions; 10am to 5pmdrain, rinse with cold water and set aside. Heat olive oil in large skillet or wok over medium heat. Add garlic, mushrooms, red pepper and carrot. Cook mixture, stirring frequently until tender, 3-4 minutes. 116 Railroad Dr. NW Springpeas Grove, Reduce heat to medium and add the snow and Minnesota spinach; cook until spinach is wilted (3-4 minutes). Stir in soy sauce mixture. (507) 498-5998 Add noodles and gently toss to combine until heated through. +DQGLFDSSHG $FFHVVLEOH Â&#x2021; /RWV RI 3DUNLQJ

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2016 Tasty Temptations â&#x20AC;˘ Page 21

Special Diet Homemade Fruit Snacks Gloria Pfremmer, Harmony, MN

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Sprinkle the gelatins over the water in a small saucepan $25 gift card to Preston, (or juice). Heat over medium Harmony, or Rushford Foods heat and stir until gelatin is completely dissolved. Pour into candy molds and allow to set at least 20 minutes. Pop â&#x20AC;&#x2DC;em out and enjoy!

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Page 22 • 2016 Tasty Temptations

Choose lighter fare this Thanksgiving

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• Reduce the number of courses. Thanksgiving dinner often features multiple courses. Extra courses can be expensive, but such massive spreads also lead many people to overeat. Stick to two or three courses, and chances are guests will not miss the extra food. • Choose whole-grain breads. Sliced wholegrain breads or rolls paired with an olive tapenade will be flavorful and such breads are healthier than white bread and butter. • Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so flavorful they will not need added dressings that tend to be rich or cream- or butter-based. Have a wide variety of vegetable side dishes available so guests can fill up on healthier fare rather than more calorie-dense items. • Serve only low- or no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they’re not filling up on sugary sodas or other high-calorie beverages. • Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries. • Include other activities. Do not make the meal the centerpiece of the celebration. Plan activities, such as a game of football in the yard or a walk around the neighborhood. This places a smaller emphasis on eating while giving guests the opportunity to burn off some of their meal. This proof does NOT represent ‘True Color’. There may be quality/color variations between this proof and the actual printed product. * This PDF Proof DOES NOT print in ‘DOTS’ as does the offset printing press, which may not show low resolution images until it is actually on press. If your files include any low resolution images (under 300 dpi), they will print fuzzy. It is your responsiblity to resend new files or approve as is. Please review this proof CAREFULLY. It is your responsibility to clearly indicate any corrections or changes. Please sign, date, and return.

Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste. Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts. • Trim down the turkey. Play up the main course with aromatic seasonings or unexpected flavors. Use garlic, olive oil and basil to add a boost of flavor to turkey without having to rely on butter or salt. Marinate the bird with lemon juice and citrus marmalade for a sweet, yet pungent flavor. Consider omitting the bread stuffing and making a stew of roasted root vegetables instead. • Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal. • Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses.

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2016 Tasty Temptations • Page 23

Stress-free holiday hosting tips Gatherings with friends and family are a big part of the holiday season. Many people travel during the holidays to spend time with distant relatives, but those same people often want to gather with those loved ones who live nearby as well. Thus an abundance of gatherings comes in December, when office parties, dinners with family and festivities with friends have a way of dominating the last five weeks of the year. All of those gatherings translate to a lot of holiday hosting, and hosts can easily feel overwhelmed as they try to juggle hosting duties with everything else that comes along during this time of year. The following are a few steps holiday hosts can take to make hosting a lot less hectic and a lot more fun. • Enlist help. Just because a holiday party is at your home does not mean others can’t pitch in or will be unwilling to help. If you plan to decorate for the party, invite a friend over to assist. When hosting a holiday dinner party, ask guests to bring certain items to save you some work. Ask one guest to bring some dessert, saving you the time it takes to visit the local bakery or bake your own desserts, and ask others to provide side dishes. This drastically reduces the time it will take you to shop for groceries and cook the meal, leaving you more time to spend with friends and family, both during the party and in the days leading up to the festivities. • Plan well in advance. The earlier you begin planning the party, the less stress you’re likely to feel as a host. Certain items for the party, like decorations and certain snacks and beverages, have no expiration dates, so buy such items well in advance of the party. This leads to one less task to tackle in the weeks and days leading up to the party. Planning early also affords you ample time coordinate with guests and decide who will be responsible for certain party tasks. Planning a party at the last minute can be stressful, so if you know you will be handling hosting duties this holiday season, start preparing for the party as soon as possible. • Hire a cleaning service. One of the more difficult parts of

holiday hosting is cleaning the house before guests arrive. A thorough house cleaning can take up a substantial amount of time, which tends to be hard to come by during the holiday season. To avoid a late night cleaning session or the need to spend a valuable weekend afternoon hard at work around the house, hire a cleaning service to come and clean your house in the days before the party. Such services can clean your home in a fraction of the time it might take you to do so on your own, and this removes one of the more time-consuming and arduous tasks from your to-do list. • Have a theme for the party. Holiday hosts may worry about how to entertain their guests throughout the party. A theme party makes it easier to entertain guests, who can show up decked out in holiday pajamas or sweaters or bring along a favorite unique compilation of holiday songs for a sing-along. Such themes set a tone for the party right away and often make it easier for guests to unwind immediately. Seek suggestions for a theme from your guests to make the party even more fun. • Pass the buck. Hosting a holiday dinner party? Consider passing the hosting duties on to a local restaurant, especially if your friends and family members are on board with the idea. If your schedule is especially hectic this holiday season, then move the party from your home to a local restaurant, where the staff can worry about accommodating your guests and you can simply relax and have a good time with your loved ones. When choosing a restaurant, look for one with a menu that features something for everyone. Entree selections should include a pasta dish, a beef dish, a seafood dish, a poultry dish, and vegetarian fare. Holiday hosting is meant to be fun, but hosts often find themselves scrambling to prepare for the party as it draws closer. Planning early, seeking help and input from your guests and delegating certain tasks can help ensure hosts have as festive a time as their friends and family members.

Luke & Mark Reese, Harmony

Our

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Looking for more recipes? Check the Fillmore County Journal weekly for recipes from these local writers!

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2016 Tasty Temptations • Page 25

Benefit from nutritious turkey even after Thanksgiving

If turkey is not normally on your lunch or dinner menu, come the holiday season, it’s bound to show up in abundance. As soon as the weather cools and the crispness of late autumn is in the air, thoughts turn to more hearty meals, and of course, the fall pièce de résistance: Thanksgiving dinner. Turkey takes center stage on many Thanksgiving dinner tables, even though history suggests it likely wasn’t served at the first Thanksgiving. Despite this historical discrepancy, turkey and all the trimmings continue to be traditional fare for big holiday dinners. Much more than just delicious and filling, turkey boasts many nutritional benefits, making it a worthwhile addition to your diet regardless of the season. • Protein: Turkey is often overshadowed by other meats in refrigerated display cases, but it remains an excellent source of protein in a low-fat package. A typical 3.4- to four-ounce serving of skinless turkey breast (about the size of a deck of cards) contains around 30 grams of protein, providing about 65% of the average person’s recommended daily allotment of protein. Protein helps the body feel full and serves many essential functions in the body. Proteins regulate the entry of nutrients through cell walls, help the body grow and help it to generate antibodies that fight against illness. • Low-fat: A serving of turkey is only 161 calories and contains just four grams of fat, which is low in saturated fat.

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• B-vitamin benefits: Turkey is an excellent source of B vitamins, including B3, B6, and B12. Having enough B3, also known as niacin, is important for overall health, and higher levels of niacin can improve cholesterol levels and lower a person’s risk for cardiovascular disease. B6 is also called pyridoxine. It’s involved in the process of making certain neurotransmitters, including serotonin and norepinephrine, which transmit signals in the brain. Important for neurological health, B12 helps decrease levels of homocysteine, which can contribute to cognitive decline. • Immune system effects: People may not know turkey contains selenium, which is key to healthy thyroid function. It also helps boost the immune system by playing a role in the body’s antioxidant defense system. Selenium may help eliminate free radicals in the body that would otherwise contribute to cancer risk. • Relaxation: Many people are aware of turkey’s ability to induce feelings of relaxation, particularly when eaten in abundance at the Thanksgiving dinner table. Turkey contains the amino acid tryptophan, which plays a role in triggering production of serotonin. Serotonin can induce feelings of relaxation and sleepiness. Turkey is lean, full of essential nutrients, and low in saturated fat, making it a worthy addition to your diet no matter what time of year it happens to be.

Page 26 • 2016 Tasty Temptations

Things to consider when hosting for the holidays Holiday hosts have a lot on their plates. The work of holiday hosting does not begin when the first guest arrives. It starts weeks before, when homeowners begin preparing their homes for overnight guests. Because the holiday season can be so busy, it’s easy for hosts to overlook certain things as the day their first guests are set to arrive draws nearer. But the following are a few things hosts should consider in the weeks before their guests show up.

they might be taking. This is especially important for youngsters, who may forget to avoid homemade cookies with nuts despite having nut allergies. By asking in advance if your guests have any food allergies or foods and ingredients they must avoid, you will know to avoid serving particular dishes so no one accidentally eats foods that might make them sick and you can prepare alternative dishes for people who must avoid certain foods.

It’s hard to overlook accommodations when hosting for the holidays, but it’s best to inspect linens and other items that might go largely unused throughout much of the year. Check foldout couches or air mattresses a few weeks before your guests are slated to arrive. This gives you ample time to address any issues and also allows you to comparison shop and find great deals on any items you need to replace. Hosts who are parents to young children may want to discuss sleeping arrangements before guests arrive if kids will be asked to sleep in different beds. Kids might embrace the change, while others might be less enthusiastic. If younger cousins will be staying over, let kids choose their new roommates, which might make them more excited about sharing rooms with their guests. Explaining the situation in advance gives youngsters time to ready themselves for their temporary move.

If guests will be staying for several nights, explore a few local activities so everyone can get out of the house for a night or two. Time spent with family is one of the best parts of the holiday season, but spending all of that time inside in cramped quarters can grow uncomfortable over time. Plan a family night or two out that everyone can enjoy.

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When hosting for the holidays, let your guests know if you have any pets. Some people have dog and cat allergies, and those allergies may make it difficult for them to enjoy their stay. Others’ allergies might be so severe that they have to find alternative lodging. Let guests know about your pets when you invite them to stay at your house so no one is surprised at the last minute. In addition, let guests know if they can bring their own pets along to your house. Hosting for the holidays is a great way to welcome loved ones into your home. Considering and discussing a few factors before your guests arrive can ensure everyone enjoys their stay.

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Nordic

55 Center Street West Harmony, MN • 507-886-2225 www.myharmonyfoods.com MON–SAT: 7:00am – 9:00pm SUN: 8:00am – 7:00pm

105 Fillmore Street West Preston, MN • 507-765-2465 www.myprestonfoods.com MON–SAT: 7:00am – 9:00pm SUN: 8:00am – 7:00pm

400 South Mill Street Rushford, MN • 507-864-2878 www.myrushfordfoods.com MON–SAT: 7:00am – 9:00pm

y l i m a f r u o y g n i h Wis e f a S d n a y p p a aH ! n o s a e S y a d i l o H SUN: 7:00am – 9:00pm