2019 Tasty Temptations Cookbook

“BEST COOKS OF BLUFF COUNTRY”

2019 TASTY TEMPTATIONS

A SPECIAL PUBLICATION OF THE FILLMORE COUNTY JOURNAL • WWW.FILLMORECOUNTYJOURNAL.COM

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2019 TASTY TEMPTATIONS

THE BEST COOKS OF BLUFF COUNTRY 72 tried and tested reader recipes that will bring people together for the holidays

Now in its tenth year, the Tasty Temptations Cookbook has become a delightful expectation of Fillmore County Journal readers near and far.

Since we published our first cookbook in 2010, we have accumulated over 600 recipes from readers, and this year we are adding 72 more recipes to the tasty archives. Thanks to readers from Chatfield, Fountain, Harmony, Houston, Lanesboro, Peterson, and Preston, we are proud to publish another holiday keepsake.

Let’s face it, everyone loves food. And, the holidays present an opportunity to bring something new to the table. Isn’t it great how food brings people together!

This cookbook is full of recipes shared by your neighbors, friends and maybe even family. So, when you see these cooking superstars noted in this cookbook, please thank them for sharing their recipes. And, hopefully, you’ll consider sharing one of your favorite dishes in next year’s Tasty Temptations Cookbook.

In this year’s Tasty Temptations Cookbook, you’ll see category winners (1st, 2nd & 3rd place) who received gift cards to use at Harmony Foods, Preston Foods, or Rushford Foods. On October 26, 2019, our team at the newspaper hosted a cooking contest at the Preston Area Chamber of Commerce Fall Expo at Fillmore Central Schools in Preston, Minn. Thankfully, we had the right number of judges to handle all of the taste-testing. At the end of the judging process, winners were recognized in nine categories, with recipients receiving a combined total of $630 in gift cards.

Over the past 10 years, the Hoiness family, store owners of Harmony Foods, Preston Foods, and Rushford Foods, has generously donated over $4,830 in gift cards to be shared with winners of the Tasty Temptations Cookbook recipe contest. 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 13,500 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

“BEST COOKS OF BLUFF COUNTRY”

2019 T A S T Y TEMPTATIONS T A B L E O F C O NTE N TS Appetizers and Beverages................................ 4-5 Soups, Salads, and Vegetables........................ 6-8 Main Dishes and Casseroles .............................10-12 Meat, Poultry, and Seafood ............................. 14-15 Pies, Pastries, and Desserts ............................... 16-18 Bars, Cakes, Cookies, and Candy ................... 19-22 Dips, Sauces, and Spreads................................ 26-27 Breads and Rolls................................................. 28-30 Special Diet......................................................... 33-34

FILLMORE COUNTY

JOURNAL “Where Fillmore County News Comes First” © 2019 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com

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APPETIZERS AND BEVERAGES CLAM CRISPS -

YE

3rd Place Barb Yetter, Fountain, MN TT

ER

BA RB

AN NA

S

HOMEMADE EGGNOG - 1st Place Anna Syverson, Harmony, MN ON ERS 12 large eggs YV 1 1/2 c. sugar 1/2 tsp. salt 8 c. whole milk, divided 2 Tbsp. vanilla extract 1 tsp. ground nutmeg 2 c. heavy whipping cream

Whisk together eggs, sugar and salt.

Gradually add 4 c. milk; cook and stir over low heat until a thermometer reads 160º-170º, about 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl. Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice water bath, stirring until milk mixture is cool. (If mixture separates, process in blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.

To serve, beat cream until soft peaks form. Whisk gently into the cold milk mixture. If desired, sprinkle with additional nutmeg before serving.

Makes 12 servings.

SAVORY PARTY BREAD -

Melt butter and saute onions. Remove from heat and add flour, Worcestershire sauce, and garlic powder. Blend.

Stir in clams with liquid.

Cook over low heat, stirring constantly until thickened, about 1 minute. Set aside.

Cut crusts from loaf of thin sliced bread. Using a rolling pin, flatten each piece of bread and then put about 1 teaspoon clam mixture on each piece. Roll up and then cut in half. Roll in melted butter.

Line cookie sheet with brown paper. Bake crisps at 425º for about 8-10 minutes. Turn once. Serves 16-18.

BONNI

E

2nd Place Bonnie Heidtke, Fountain, MN E IDTK 1 unsliced round loaf (1 lb) sourdough bread HE 1 lb Monterey Jack cheese, sliced

1 Tbsp. butter 2 Tbsp. finely chopped onions 1 1/2 Tbsp. flour 1/4 Tbsp. Worcestershire sauce Dash garlic powder 1 (7 1/2 oz.) can minced clams, reserve liquid Loaf of thin sliced white bread Melted butter

1/2 c. butter or margarine, melted 1/2 c. chopped green onions 2-3 tsp. poppy seed

Cut the bread lenthwise and crosswise without cutting through the bottom crust.

Insert cheese between cuts. Combine butter, onions and poppy seeds, drizzling over the bread. Wrap in foil; place on a baking sheet. Bake at 350º for 15 minutes. Uncover. Bake 10 minutes longer or until the cheese is melted.

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APPETIZERS AND BEVERAGES WRAPPED DILL PICKLES

MAC & CHEESE JALAPEÑO POPPERS

Jar of baby dill pickles 1 8 oz. cream cheese, softened 1 lb sliced ham

8-10 jalapeños, halved and seeded 1 box prepared mac & cheese 8 slices uncooked bacon, cut lenthwise

Dry the pickles using a paper towel. Spread cream cheese onto the ham slices and wrap around the pickle. Keep doing this to each individual pickle and then wrap in plastic wrap and chill for a couple hours. Before serving, slice into 1/2 inch pieces and arrange on a platter.

Stuff jalapeño halves with prepared mac & cheese.Wrap with bacon slices. Broil for 8-10 minutes.

Lori Turner, Harmony, MN

Ellie Syverson, Harmony, MN

SIMPLE GUACAMOLE Janet Scrabeck, Harmony, MN

MINI PIZZAS

3 medium ripe avocados 1 Tbsp. lemon juice 1/4 c. chunky salsa 1/8-1/4 tsp. salt

Terry Stokes, Chatfield, MN Ritz or Triscuit crackers Slices of cheese, cut into fourths Tomato sauce Pepperoni slices Layer in order listed. Bake at 350º for 3-5 minutes.

Peel and chop avocados; place in a small bowl. Sprinkle with lemon juice. Add salsa and salt; mash coarsely with a fork.

Chill until time to serve.

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SOUPS, SALADS, AND VEGETABLES TROPICAL FRUIT SALAD NO

R TO N

1st Place

2 small cans tropical fruit 1 large can pineapple chunks 1 regular size box instant vanilla pudding 1 container Cool Whip

MARIL

YN

Marilyn Norton, Harmony, MN

Drain pineapple, pour tropical fruit with juice into a mixing bowl. Add pudding mix; blend together. Fold in drained pineapple and Cool Whip. Refrigerate.

LEMON SALAD SUPREME -

BA RB

YE

2nd Place Barb Yetter, Fountain, MN ER 2 pkgs. lime flavored gelatin TT 3 c. hot water 1/4 c. lemon juice 1 c. mayonnaise Chicken or tuna 1 - #2 can pineapple chunks, drained 1/2 c. toasted almonds Dissolve gelatin in hot water. Add lemon juice and mayonnaise. Cool until mixture begins to thicken. Beat until light and fluffy. Fold in chicken or tuna, pineapple and almonds.

Pour into 1 1/2 qt. mold and chill. Serves 6-8.

STUFFED PEPPER SOUP Laurie Syverson, Harmony, MN 2 lb ground beef, fried 1 can (28 oz.) diced tomatoes 2 c. cooked rice 1 tsp. salt 1 can (28 oz.) tomato sauce 2 c. chopped green peppers 1/4 c. maple syrup or honey 1 tsp. pepper

ISLAND MANGO SLAW Anna Syverson, Harmony, MN

1/2 medium head savoy cabage, thinly sliced (8 c.)

1/2 small head red cabbage, thinly sliced (6 c.)

2 medium carrots, cut into 2” strips 1 small sweet yellow pepper, cut into 2” strips 1 small sweet red pepper, cut into 2” strips 1 small red onion, halved and thinly sliced 1/2 medium mango, cut into strips 1/2 jalapeño pepper, seeded & chopped Dressing 1/2 c. plain Greek yogurt 1/4 c. thawed orange juice concentrate 4 tsp. lime juice 1/2 tsp. olive oil 1/2 medium mango, peeled and chopped 2 tsp. minced ginger root 1 tsp. kosher salt 1/2 jalapeño pepper, seeded and chopped 1/4 tsp. pepper In a serving bowl, combine the first eight ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with the slaw at least 30 minutes before serving. Refrigerate.

Makes 12 servings.

Here’s to a season filled with warmth, comfort and good cheer!

Mix all together and simmer 30-40 minutes. 10 servings.

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SOUPS, SALADS, AND VEGETABLES AMBROSIA SALAD

ORIENTAL SALAD

1 can (11 oz.) Mandarin oranges, drained 1 can (8 oz.) pineapple chunks, drained 1 c. miniature marshmallows 1 c. flaked coconut 1 c. (8 oz.) sour cream

1 medium head cabbage or bok choy (shredded) 1 c. chopped green onions 3 oz. slivered almonds 1 pkg. Ramen noodles

Janet Scrabeck, Harmony, MN

Tillie Syverson, Harmony, MN

In a large bowl, combine oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover; refrigerate for several hours before serving.

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Toast or brown almonds and Ramen noodles in oven. Mix the toasted ingredients with cabbage and onions.

Prepare dressing in separate bowl: 3 Tbsp. sugar 3 Tbsp. vinegar 1/2 c. canola oil 1/2 tsp. salt 2 Tbsp. soy sauce Mix and pour dressing over salad just before serving.

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SOUPS, SALADS, AND VEGETABLES BEER • FOOD WINE • CIDER ESPRESSO

MARINATED CARROTS Terry Stokes, Chatfield, MN

2 lb carrots 1 large onion, thinly sliced 1 large green pepper, cut in thin strips 1 can tomato soup 1 c. sugar 1/2 c. salad oil 3/4 c. vinegar 1/2 tsp. pepper 1/4 tsp. dill weed

our own beer brewed onsite

>>>>

Peel, slice and cook carrots until just tender. Drain and cool. Put carrots, onion and green pepper in 2 qt. dish. Mix together in a saucepan the soup and rest of ingredients. Bring to a boil. Stir.

Pour hot soup mixture over vegetables. Cover, refrigerate. Make a least 12 hours before serving. Keeps well for several days.

FIND US ON

GINGER-ORANGE CARROTS Lori Turner, Harmony, MN 1 lb bag baby carrots 2 Tbsp. sugar 2 tsp. corn starch 1/2 tsp. salt 1/2 tsp. ground ginger 1/2 c. orange juice 4 Tbsp. butter

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Cook the carrots till tender (approx. 20 minutes). In small to medium sized saucepan, mix together the corn starch, sugar, salt, ground ginger and orange juice. Cook over low heat, stirring constantly until it thickens and starts to boil. Boil for 1 minute. Take off the burner and stir in the butter. Pour over cooked carrots and toss to coat.

HOMEMADE CHICKEN VEGETABLE SOUP Promise Syverson, Harmony, MN 2 c. chopped chicken breasts 6 c. water 6 chicken bouillon cubes 1/2 c. choppped onion 1/2 tsp. pepper 2 c. choppped celery 2 c. riso pasta or egg noodles In a large kettle, cook chicken over medium-high heat in 1 Tbsp. oil. Add chopped vegetables and cook until tender. Add water and bouillon cubes. Place lid on kettle and turn heat on high so it boils. Stir and when the broth starts to boil, add the noodles. Reduce heat to simmer and serve when noodles are tender. Practice making different types of chicken soup this week! Variations: 1. Chicken and rice soup: instead of noodles use brown or white rice. 2. Chicken and tomato rice soup: add one can of chopped tomatoes when you add your water.

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2019 TASTY TEMPTATIONS

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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.

tions 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.

ACCOMMODATIONS

DIETS

Ask guests before they arrive if they have any particular food allergies or items they need to avoid because of any medica-

ACTIVITIES

PETS

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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MAIN DISHES AND CASSEROLES CARROT POTATO PORK CASSEROLE - 1st Place ONE-PAN SPAGHETTI

MARIL

YN

Marilyn Norton, Harmony, MN R TO N NO 1 lb ground pork 2-3 medium potatoes 2-3 carrots 1-2 stalks celery 1 medium onion 1 can cream of celery soup 1 can cream of chicken soup

Brown and drain the pork. Slice raw potatoes and carrots, place in a greased casserole. Put the cooked pork on top of carrots and potatoes. Chop onion and celery and place on top of pork. Pour soups (undiluted) over top. Don’t mix. Cover casserole and bake 45 minutes or until potatoes and carrots are tender, in a 350º oven.

CHICKEN SUPREME CASSEROLE - 2nd Place Barb Yetter, Fountain, MN

ER

2-3 c. cut up chicken 2 cans mushroom soup 1 c. milk 1 c. chicken broth 1/2 lb. cut up (small pieces) Velveeta cheese 1 can mushrooms, drained 1/2 c. celery 1 small onion 4 hard cooked eggs 1 small can sliced black olives 1 - 7 oz. package macaroni (uncooked) 1 stick margarine, melted

YE BA RB

TT

Terry Stokes, Chatfield, MN

1 lb ground beef 1/2 c. chopped onion 1 - 9 oz. can whole tomatoes 1 - 18 oz. can tomato juice 1 - 8 oz. can tomato sauce 1 1/2 tsp. sugar 1 1/2 tsp. oregano 1/2 tsp. salt 3/4 tsp. garlic powder 1 tsp. Worcestershire sauce 1/2 of a 7 oz. package spaghetti, broken up Brown beef and onion in large saucepan. Drain fat. Add tomatoes, tomato juice, tomato sauce and the seasonings. Bring mixture to a boil. Add uncooked spaghetti and lower heat to simmer. Cover tightly and simmer for 40 minutes, stirring occasionally.

Uncover, and simmer 15 more minutes. Parmesan cheese can be sprinkled on top just before serving. Serves 4-6.

Happy Holidays

Combine all ingredients and refrigerate overnight. Take out 1/2 hour to 1 hour before baking. Bake 1 hour to 1 1/2 hours at 350º, until brown on top.

As it bakes, you may need to add more chicken broth.

Serves 10.

JIM NE

P

BBQ PORK SAUSAGE - 3rd Place Jim Neppl, Preston, MN PL 1 lb pork sausage 3 medium potatoes, diced 1/2 c. Sweet Baby Ray’s Sweet Vidalia Onion BBQ sauce 1/2 c. Hunt’s Hickory & Brown Sugar BBQ sauce Brown sausage and drain fat. Brown potatoes in a butter until done. Combine pork and potatoes in one pan and add BBQ sauces. Mix ingredients together to coat evenly. Enjoy!

Local Technology Experts

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MAIN DISHES AND CASSEROLES CARAMELIZED APPLE SLOW COOKER OATMEAL Ellie Syverson, Harmony, MN

2 lb apples 3/4 c. brown sugar (more or less to taste) Pinch of salt 1 Tbsp. cinnamon 1/2 tsp. nutmg 1-2 Tbsp. lemon juice 2 c. oats 2 c. whole milk 2 eggs, (optional) 1 1/2 c. water Generously grease the bowl of a slow cooker (a deep 3 qt. one works well). Toss the apples, sugar, salt, nutmeg, cinnamon, and lemon juice in a large bowl, then add the oats and stir again. Pour into the greased slow cooker insert.

Either in the same bowl or a new one, whisk the eggs into the milk until the mixture is very smooth. Add the water and whisk again. Pour over the apple-oat mixture. Cook on low for 6-9 hours or on high for 4-5 hours. Cook time will vary considerably according to brand and size of slow cooker, so if you don’t like crispy edges on your oatmeal, make this recipe during the day when you can gauge the progress of the oatmeal.

NOTES: To caramelize the apples more, skip the tossing step at the beginning and instead layer the apples, sugar, salt, cinnamon, nutmeg, lemon juice, and oats in greased insert (in that order) and do not stir. Whisk the milk, eggs, and water as described and pour over the layered apples and cook as directed.

TACO CASSEROLE

Janet Scrabeck, Harmony, MN 3 c. uncooked bow tie pasta 1 lb ground beef 1/4 c. chopped onion 2 c. (8oz.) shredded cheddar cheese 1 jar (16 oz.) salsa 1 can (14 1/2 oz.) diced tomatoes, undrained 1 envelope taco seasoning 2 c. nacho tortilla chips, crushed Cook pasta according to package direction. Meanwhile in a large skillet, cook beef and onion over medium heat until meat in no longer pink; drain. Add the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture.

Transfer to a greased 11”x7” baking dish. Cover and bake at 350º for 20 minutes. Uncover and spirnkle with tortilla chips.

Bake 10 minutes longer or until heated through.

CHICKEN CURRY (INDIAN) Anna Syverson, Harmony, MN

8 Tbsp. butter 3 Tbsp. onion, choppped 1 tsp. garlic 8 Tbsp. flour 1 Tbsp. curry powder (or more if desired) 2 c. chicken stock 2 c. milk Salt to taste 1 stewed chicken, cut into small pieces 3-4 c. rice, prepared Melt butter; stir in onion and garlic; saute. Blend in flour and curry powder. Cook over low heat until smooth and bubbly.

Remove from heat and stir in stock, milk and salt. Stir in chicken. Simmer for 10-15 minutes. Serve over unsalted rice.

BACON CHEESEBURGER UPSIDE DOWN PIZZA Tillie Syverson, Harmony, MN

8 slices bacon 1 lb ground beef 1 onion, chopped 1 green bell pepper, chopped 1 1/2 c. pizza sauce 3 roma (plum) tomatoes, chopped 4 oz. shredded cheddar cheese 2 eggs 1 c. milk 1 Tbsp. vegetable oil 1 c. all-purpose flour 1/4 tsp. salt Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain. Crumble bacon and set aside 2 slices. Crumble remaining slices. Preheat oven to 400º.

In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 pan. Sprinkle with tomatoes and top with the cheese.

In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon. (Sprinkle additional cheese if desired.)

Bake in preheated oven for 20-30 minutes, or until topping is lightly puffed and deep, golden brown.

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MAIN DISHES AND CASSEROLES CHEESY POTATO CASSEROLE

CHICKEN BAKE CASSEROLE

1 16 oz. container sour cream 2 c. shredded cheddar cheese 1/3 c. real bacon bits 2 pkgs. ranch dressing-dip mix 1 large bag of frozen hash browns 1 c. crushed corn flakes

2 c. rice 4 c. water 1 can cream of mushroom soup 6 pieces of chicken, skinned 1 - 16 oz. package frozen broccoli

Lori Turner, Harmony, MN

Combine sour cream, cheddar cheese, bacon bits and ranch dressing mix. Mix in the hash browns. spread into a greased 9” x 13” pan. cover with foil. Bake at 400º for 50 minutes. Take off the foil and sprinkle crushed corn flakes on top. Set back into the oven and bake uncovered for 10 more minutes.

Send your recipes for the next cookbook for a chance to win a great prize!

Promise Syverson, Harmony, MN

In a large lasagna or rectangular pan, place the rice and water. Stir.

Place the chicken over the rice mix. Layer the broccoli over the top of the chicken. Spoon the cream of mushroom soup over the top of the broccoli.

Place foil over the top and make sure that all the edges are sealed.

Bake in the oven at 350º for one hour.

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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

OPEN 7 DAYS A WEEK

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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MEAT, POULTRY, AND SEAFOOD BARBECUED PICNIC CHICKEN

CHINESE PORK RIBS

2 garlic cloves, minced 2 tsp. butter 1 c. ketchup 1/4 c. packed brown sugar 1/4 c. chili sauce 2 Tbsp. Worcestershire sauce 1 Tbsp. celery seeds 1 Tbsp. prepared mustard 1/2 tsp. salt 2 dashes hot pepper sauce 2 broiler/fryer chickens (3 1/2 - 4 lb each), cut up

1/4 c. soy sauce 1/3 c. orange marmalade 3 Tbsp. ketchup 2 garlic cloves, minced 3-4 lb (bone-in or boneless) country style pork ribs

In a large saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly.

Remove from heat; set aside. On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill until a thermometer reaches 170º, about 15 minutes longer, basting and turning several times. Makes 10 servings.

Tillie Syverson, Harmony, MN

Anna Syverson, Harmony, MN

Send your recipes for the next cookbook for a chance to win a great prize!

NEWS@FILLMORECOUNTYJOURNAL.COM

Janet Scrabeck, Harmony, MN

In a bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5 qt. slow cooker, top with ribs. Drizzle with remianing sauce. Cover and cook on low for 6 hours or until tender. Thicken cooking juices if desired.

CHICKEN ADOBO

1/4 c. soy sauce 1/2 c. vinegar 6-8 cloves garlic, smashed with the side of a knife, peeled 1 tsp. whole black peppercorns 2 bay leaves 6 skin-on bone-in chicken thighs or breasts In a large skillet, brown chicken on both sides. Add chicken to a slow cooker. In a medium bowl, whisk together soy sauce, vinegar, garlic cloves, and peppercorn. Pour this mixture over chicken. Add bay leaves. Cover and cook on low for 6 hours.

Remove bay leaves and garlic if desired. Serve and enjoy!

OT EMIT EHT SI WON !ESFELHoliday RUOY RED RO Happy Treats GLAZED CHICKEN ruoy Lefse htiw uoy Terry pleStokes, h suChatfield, teL MN Norsland W. Jessie St. • Rushford, MN r210 uowww.norslandlefse.com tcatnoC .laem gn48ichicken vigsbreasts knahT oz. bottle Russian dressing ,sdorders aerinbearly ,slfor loChristmas r rennid11 c.package rapricot of ydryrpreserves eonion kab Get your soup for Lefse and Holiday Baked Goods 3•2Rosettes 32.468.7•0Sweet 5.eSoup rom dCombine na sedressing, irtsapreserves p and dry soup. Pour over chicken

Holiday

• Gift Certificates • Made to your order Gift Baskets • Great Gift Selection

• Krumkake • Rommegrot • Fattigman • Sandbakkelse

• Limpo • Fruit Cake • Yulebake • LEFSE

in baking dish. Bake, uncovered, at 350º for 1-1/2 hours or until chicken is fork tender. Baste occasionally.

BBQ CHICKEN WITH COKE Check out our Daily m o c . e s f e l d n a l s r o n . w w w N M , d r o f h s u R , . t S eiTurner, sseJ .Harmony, W 012 MN Lori Call for information: Specials and grab some 507.864.2323

LefSe!

Let us help you with your Holiday meal. Contact our bakery for dinner rolls, breads, pastries and more.

Wishing you the joy of family, the gift of friends, and the best of everything in 2020.

1 chicken, cut up, washed and dried 1 c. BBQ sauce 1 c. regular Coke 1 tsp. salt Remove all skin from chicken pieces. Mix together the BBQ sauce, the Coke and salt. Add chicken pieces to coat. Simmer 40 minutes on top of stove in covered fryer pan. After 40 minutes of cooking, remove the cover and cook uncovered for 20 more minutes.

2019 TASTY TEMPTATIONS

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PAGE 15

PIES, PASTRIES, AND DESSERTS

3 Tbsp. + 1 1/2 tsp. cornstarch 1 c. whole milk 1/2 c. lemon juice 3 large egg yolks, lightly beaten 1/4 c. butter, cubed 1 c. sour cream 1 c. heavy whipping cream, whipped

Preheat oven to 375º. On a lightly floured surface, roll chilled dough to a 1/8” thick circle; transfer to a 9” pie plate. Trim crust to 1/2” beyond edge of plate; flute edge. Line unpricked crust with a sheet of crumpled parchment paper (larger than the plate so it is easier to lift out). Fill with dried beans, uncooked rice, or pie weights. Chill the crust for 30 minutes. Bake until golden brown, about 20 minutes. Remove the pie from the oven, lift out the paper and beans. Prick the bottom of the crust all over with your fork to prevent bubbles. Return the crust to the oven and bake for an additional 15-18 minutes until golden. Watch carefully not to overbrown. Cool on a wire rack.

In a large heavy saucepan, mix the sugar and cornstarch until there are no lumps. Whisk in milk and lemon juice until smooth. Cook and stir over mediumhigh heat until thickened and bubbly.

Reduce the heat to low and cook for an additional 2 minutes.

Remove from heat. In a bowl, whisk a small amount of the hot mixture into the beaten egg yolks and then return it to the pan, whisking constantly. Bring mixture to a gentle boil; cook and stir 2 minutes. Remove from heat.

Add butter, stirring until melted. Cool without stirring until mixture is slightly warm. Stir in sour cream. Add filling to crust. Chill. Top with whipped cream.

Store in refrigerator. Serves 8.

Warm winter wishes for an enchanted holiday season 809 Hwy 52 North preston, MN 55965 888-378-2896 507-765-2533 We are located just a few blocks from the trail head of the Root River State Bike Trail and the Harmony-Preston State Bike Trail. We are also walking distance to restaurants.

Book your poolside parties today!

CHOCOLATE LAVA CAKE - 2nd Place Tillie Syverson, Harmony, MN R SO N 1 box chocolate moist cake mix VE 1 can chocolate frosting (not whipped)

TILLIE S

D I A NE

D

Diane Drinkall, Lanesboro, MN ALL NK Pastry for 9” one-crust pie RI 1 c. granulated sugar

Y

SOUR CREAM - LEMON PIE - 1st Place

Make cake as directed on box. Pour into a 9x13 pan. Drop dollops of frosting on cake batter, saving 1/4 cup. Bake at 350º for 30 minutes. (Microwave instructions: Make as directed in large microwave safe bowl.

Cover with plate and microwave for 9 minutes.)

Slightly melt 1/4 cup of chocolate frosting and drizzle on top of cake. Serve from pan or bowl with vanilla ice cream or whipped cream.

PAGE 16

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2019 TASTY TEMPTATIONS

PIES, PASTRIES, AND DESSERTS SWEET POTATO PECAN PIE

- 3rd Place

YE

Barb Yetter, Fountain, MN ER Single pie crust TT

BA RB

2 cans (15.75 oz. each) whole sweet potatoes in syrup, drained 3 eggs, divided 1 c. packed dark brown sugar, divided 1/2 tsp. gound cinnamon 1/4 tsp. ground ginger 2/3 c. light corn syrup 1/4 c. maple syrup 1 Tbsp. butter or margarine, melted 1 tsp. vanilla 1 c. pecan halves

HOMEMADE DONUT HOLES Brenda Mogren, Fountain, MN 2 c. flour 1/4 c. sugar 1 1/2 Tbsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1 egg 1 c. milk 1 tsp. vanilla 1/4 c. melted butter Oil for frying Line a baking sheet with paper towels, then top with a wire cooling rack. Pour oil into heavy pan and heat to 350º.

Preheat oven to 350º. Place dough into 9” pie pan; flute edges.

At medium high speed, beat potatoes until mashed. Add 1 egg, 1/3 c. brown sugar, cinnamon and ginger; beat until combined. Spread on pie dough. Refrigerate.

While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a bowl. Whisk together milk, egg and vanilla. Pour into bowl of dry ingredients and mix. Add melted butter and stir until it forms a thick batter.

Combine corn and maple syrups, butter and vanilla with remaining eggs and brown sugar. Stir in pecans.

Use a cookie scoop to drop batter into oil. Add about 8 donuts to each batch and fry about 2 minutes per side. Remove to wire rack. Mix 1 c. sugar and 1/2 tsp. cinnamon in a bowl. Roll doughnuts in this mix to cover.

Pour pecan mixture over potato mixture. Bake 1 hour or until center is set. Cool on rack. Serve warm or at room temperature.

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Valley

Wishing you

the joy of family, the gift of friends, and the best of everything in 2020!

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Lanesboro

Houston

100 Sheridan St on Highway 16

On Highway 16 East

Ph: 507-467-2121

Ph: 507-896-3000

Mabel

Preston

Highway 44 & Locust

Highway 52 & 16

Ph: 507-493-5924

Ph: 507-765-3330

City of Fountain

Fountain Community Center

December 14th Santa Comes to Town Treats for the kids Santa will arrive at 1:30 11am - 2pm Fountain United Methodist Annual Bake & Craft Sale & Luncheon

2019 TASTY TEMPTATIONS

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PAGE 17

PIES, PASTRIES, AND DESSERTS KEY LIME PIE

CANADIAN BAKED BLUEBERRY DESSERT

1 1/2 c. graham wafer crumbs 1/3 c. brown sugar 1/8 tsp. salt 5 Tbsp. butter, melted 3 eggs, separated 1 1/3 c. (1 can) sweetened condensed milk 1/2 c. lime juice Green food coloring

1 - 16 oz. package frozen or fresh blueberries 1 1/2 Tbsp. lemon juice 2 tsp. cornstarch 1 c. packed brown sugar (divided in half ) 1/2 flour 2/3 c. quick-cooking oats 1/4 tsp. salt 1/3 c. margarine

Mix crumbs, sugar, salt and butter together. Reserve 1/4 c. crumb mixture for garnish. Place remaining crumb mixture into a buttered 9” pie plate and press firmly onto bottom and sides.

In an ungreased casserole dish, toss blueberries with lemon juice. In a separate bowl, mix cornstarch with 1/2 c. brown sugar. Stir into the blueberries. Mix flour, oats, the remainder of the brown sugar (1/2 c.) and salt. Cut in margarine with a fork and sprinkle the mixture over the blueberries.

Anna Syverson, Harmony, MN

Beat egg yolks until thick and light; stir in milk, lime juice, and enough green food coloring to give a natural lime tint.

Sprinkle egg whites with a few grains of salt and beat until stiff but not dry. Add to lime mixture and fold in gently to combine. Turn into prepared pie shell and sprinkle with 1/4 c. crumbs. Preheat oven to 350º and bake about 25 minutes.

Garnish with whipped cream at serving time.

Promise Syverson, Harmony, MN

Bake, uncovered at 350º for 45 minutes or until blueberries are bubbly and the topping is light brown. Serve warm with snowballs or vanilla ice cream balls.

Send your recipes for the next cookbook for a chance to win a great prize!

NEWS@FILLMORECOUNTYJOURNAL.COM

PAGE 18

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2019 TASTY TEMPTATIONS

PIES, PASTRIES, AND DESSERTS CHERRY CRUNCH

FRENCH SILK PIE

3/4 c. Bisquick 1/4 c. butter or margarine, softened 1/2 c. sugar 1/2 c. chopped nuts 1/2 tsp. cinnamon 1 - 21 oz. can cherry pie filling

1 c. butter 1 c. sugar 4 heaping Tbsp. cocoa 1 1/2 tsp. vanilla 4 eggs Baked pie shell Whipped topping

Terry Stokes, Chatfield, MN

Lori Turner, Harmony, MN

Pour pie filling into an ungreased 9” square pan. Combine other ingredients and sprinkle over hte cherries. Bake at 350º for 25-30 minutes. Serves 6-8.

LAYERED LEMON PIE Janet Scrabeck, Harmony, MN

1 package (8 oz.) cream cheese, softened 1/2 c. sugar 1 can (15 3/4 oz.) lemon pie filling 1 carton (8 oz.) frozen whipped cream topping, thawed 1 - 9” graham cracker crust, baked or unbaked In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for 15 minutes or until serving.

Refrigerate leftovers.

Cream together the butter and sugar. Cream long and well to achieve a smooth texture. Add cocoa and beat for 1 minute. Add vanilla and beat for another minute. *Then add the eggs... BUT only ONE EGG AT A TIME. Beat at medium to high speed 6 minutes... (yes, 6 minutes) for EACH egg. Pour into baked pie shell and chill for couple hours. Top with whipped topping and serve.

Warm winter wishes for an enchanted holiday season.

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2019 TASTY TEMPTATIONS

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PAGE 19

BARS, CAKES, COOKIES, AND CANDY FABULOUS DIET BUSTER COOKIE BARS - 1st Place tie

ORANGE CUPCAKES WITH STRAWBERRY FROSTING - 1st Place tie Brenda Mogren, Fountain, MN

HE

L

Caramel Filling 11 oz. bag caramels 14 oz. can sweetened condensed milk 4 Tbsp. butter

BREND A

JE F F M IC

Jeff Michel, Peterson, MN

Cookie Dough 12 Tbsp. butter 2 c. brown sugar 1/2 c. creamy peanut butter 2 eggs, room temperature 1 Tbsp. vanilla

M

O G RE N

2/3 c. shortening 1 1/2 c. sugar 3 eggs 1 Tbsp. orange zest 2 1/2 c. flour 1 package (3 oz.) orange gelatin 2 1/2 tsp. baking powder 1 tsp. salt 3/4 c. orange juice 1/3 c. milk

2 c. flour 1 c. oatmeal 2 2/12 tsp. baking powder 1 c. milk chocolate chips 1 c. white chocolate chipsZFN46491 1 c. Reese’s peanut butter 1:16 chips8240 Combine 1 c. Heath toffee bits with Grain Head

10% off

Frosting 1 package (8 oz.) cream cheese 1/2 c. butter, softened 1 1/2 c. powdered sugar 2 Tbsp. strawberry gelatin powder 2 tsp. strawberry extract

ZFN46406 Cream shortening 1:16 Peterbilt Model 367 and sugar until fluffy. Add eggs and zest. Combine flour, gelatin, baking powder and salt. Add to creamed mixture with Grain Trailer

alternately with juice and milk. Bake at 350º about 20 minutes.

Preheat oven to 350º. Grease a 9”x13” baking dish. Unwrap caramels and place in a saucepan with butter and sweetened Beat cream cheese and butter until fluffy. Beat in powdered condensed milk. Cook overZFN46406 low heat, sitrring occasionally, sugar, gelatin and extract. Frost cupcakes when cooled.

ZFN46491 ZFN46406 until 1:16 caramels have melted.

Cream butterModel andZFN46491 sugar together 1:16 Peterbilt 367 8240 Combine 1:16 Peterbilt Model 367 1:16 8240ZFN44087A Combine Grainbutter, Trailer continue with Grain Head in a large mixing bowl. Addwith peanut with Grain with Grainmixing.

Head 1:32 9240 Axial Flow ® Trailer Add eggs, one at a time; mix well. Add vanilla.

Combine

We have you ARVEST TIME HARVEST TIME

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ZFN46406 Pour caramel mixture over ZFN46491 the dough. Drop the remaining 1:16 Peterbilt Model 367 1:16 8240 Combine dough on the top by the teaspoon.

(Doesn’twith have be perfect, Grainto Trailer with Grain Head unless you’re OCD like I am.) Bake for 30 minutes. Let cool to room temperature before cutting.

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Combine flour, oats and baking powder in a small mixing bowl. Add flour mixture to large bowl. Mix well. Stir in ZFN44087A chocolate and white chocolate chips, butter chips and ® 1:32 9240 peanut Axial Flow toffee bits. Spread 2/3 of the Combine dough on the bottom of the pan.

Make The Bite your destination covered this season for Holiday Desserts! www.hammellequipment.com

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ave you covered this season We have you covered this season

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THROUGH DECEMBER 31, 2019

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ZFN46406 ZFN46491 Peterbilt 1:16 8240 Combine ZFN44087A ZFN44087A Model 367 1:32 9240 Flow IHAxialToys &1:16 IH Clothing 1:32 9240 Axial Flow with Grain with Grain Head Combine CombineTrailer (adults & children)

We have you covered this season HAMMELL EQUIPMENT INC. HARVEST TIME HARVEST TIME

www.hammellequipment.com 330 North Main ZFN46491 We HAMMELL have you covered this season We Combine have covered this367seasonEQUIPMENT INC. EQUIPMENT INC.youZFN46406 1:16 Peterbilt Model 1:16 8240 HAMMELL ZFN44087A Harmony, MNGrain 55939 with Trailer TIME with Grain Head HARVEST 330 North Main 330 NorthAxial Main Flow ® 1:32 9240 We have you covered this season www.hammellequipment.com HARVEST TIME HARVEST TIME 507-886-2255 Harmony, MN 55939 Harmony, MN 55939 We have you covered this season We have you covered this season Combine HAMMELL EQUIPMENT INC. www.hammellequipment.com 507-886-2255 330 North Main 507-886-2255 ZFN46491 1:16 8240 Combine with Grain Head

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ZFN44087A 1:32 9240 Axial Flow ® Combine

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HAMMELL EQUIPMENT INC.

HAMMELL EQUIPMENT INC. INC. HAMMELL EQUIPMENT ZFN44087A Harmony, MN 55939 330 North Main www.hammellequipment.com HAMMELL EQUIPMENT INC. HAMMELL 330 North Main ZFN44087A Harmony, 55939 ® EQUIPMENT INC. www.hammellequipment.com 330 NorthAxial MainMNFlow 9240 507-886-2255 1:32 9240 Axial Flow 507-886-2255 1:32Harmony, Combine Harmony, MN 55939 MN 55939 www.hammellequipment.com Combine www.hammellequipment.com 330 North Main Harmony, MN 55939 507-886-2255 www.hammellequipment.com

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www.hammellequipment.com 507-886-2255 Hammell equipment www.hammellequipment.com

HARVEST TIME Hammell Hammell equipment equipment Rushford, MN • Harmony, MN • Chatfield, MN

Ertl is a trademark of TOMY International Case IH is a of trademark registered in the,United StatesIHand countries, owned or licensed CNHCase Industrial its subsidiaries or in affi liates.

Ertl is, Inc. a trademark TOMY International Inc. Case is many a trademark registered inbyInternational the Unitedto,States and many other countries, owned byMRC or licensed to CNH N.V., by itsorsubsidiaries orIndustrial affiliates.

MRC Ertlother is a trademark of TOMY Inc. IH is aN.V., trademark registered the United States and many otherIndustrial countries, owned licensed to CNH N.V., its subsidiaries or affiliates. MRC

We have you covered this season

Rushford, MN • Harmony, MNMN • Chatfield, MN Harmony, MN Rushford, • Chatfield, MN Rushford, MN •• Harmony, • Chatfield, MN

Ertl is a trademark of TOMY International Case IH is a of trademark registered in the,United StatesIHand countries, owned or licensed CNHCase Industrial its subsidiaries or in affi liates.

Ertl is, Inc. a trademark TOMY International Inc. Case is many a trademark registered inbyInternational the Unitedto,States and many other countries, owned byMRC or licensed to CNH N.V., by itsorsubsidiaries orIndustrial affiliates.

MRC Ertlother is a trademark of TOMY Inc. IH is aN.V., trademark registered the United States and many otherIndustrial countries, owned licensed to CNH N.V., its subsidiaries or affiliates. MRC

507-467-2200 111 Parkway Avenue North, Lanesboro, MN 55949 Facebook.com/thebiteoflanesboro

HAMMELL EQUIPMENT INC.

We have you covered this season 330 North Main

Harmony, MN 55939 IH is a of trademark registered in the,United StatesIHand countries, owned or licensed CNHCase Industrial its subsidiaries or affi liates. mark TOMY International Inc. Case is many a trademark registered inbyInternational the Unitedto,States and many other countries, owned byMRC or licensed to CNH N.V., by itsorsubsidiaries orIndustrial affiliates.

MRC Ertlother is a trademark of TOMY Inc. IH is aN.V., trademark registered in the United States and many otherIndustrial countries, owned licensed to CNH N.V., its subsidiaries or affiliates. MRC 507-886-2255 www.hammellequipment.com

e have you covered this season Ertl is a trademark of TOMY International , Inc. Case IH is a trademark registered in the United States and many other countries, owned by or licensed to CNH Industrial N.V., its subsidiaries or affiliates. MRC

PAGE 20

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2019 TASTY TEMPTATIONS

BARS, CAKES, COOKIES, AND CANDY RUTH’S CAKE - 2nd Place tie

BA RB

YE

Barb Yetter, Fountain, MN TT

ER

1 yellow cake mix 4 eggs 1 stick margarine 1/2 c. juice from small can of mandarin oranges 1 tsp. vanilla

Beat above together 4 minutes. Add oranges and beat until pieces are small.

Bake in 350º oven for 25-30 minutes.

Topping 1 package instant vanilla pudding Juice from 1 lb 4 oz. can crushed pineapple 1/2 c. powdered sugar 4 oz. whipped topping Mix together first 3 topping ingredients. Add whipped topping.

Add drained pineapple. Spread on cooled cake and refrigerate.

CELEBRATING

FILLMORE COUNTY’S BEST COOKS!

More than just Lumber...

Specializing in Custom-made Trim, Flooring, Paneling, Stair Parts, and Interior Doors.

Over 30 species to choose from!

Root River Hardwoods Kiln Dried Lumber Stores Preston, MN 507-765-2284

Gift Certificates available for that hard to buy for person.

Albert Lea, MN 507-377-8781 Toll Free 1-888-809-6637

Check out our super specials on our website www.rootriverhardwoods.com

HOMEMADE FUDGE - 2nd Place tie Promise Syverson, Harmony, MN 4 c. sugar 1 can (14 1/2 oz.) evaporated milk 1 c. butter 1 package semi-sweet chocolate chips 1 7 oz. jar marshmallow creme 1 1/2 tsp. vanilla 1 c. nuts (optional) Butter sides of a large saucepan. Add 4 c. sugar, one 14 1/2 oz. can evaporated milk, and 1 c. butter.

Cook over medium heat to soft ball stage (236º). You must stir all the time.

Stir in one 12 oz. package semi-sweet chocolate chips until almost melted. Stir in a 7 oz. jar marshmallow creme, 1 1/2 tsp. vanilla, and 1 c. nuts (optional).

Beat until chocolate melts.

Pour into buttered 9”x13” pan. Cut when cold.

2019 TASTY TEMPTATIONS

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PAGE 21

BARS, CAKES, COOKIES, AND CANDY PEANUT BUTTER CHEESECAKE BROWNIES - 3rd Place

BONNI

E

Bonnie Heidtke, Fountain, MN H

TK E EID

1 package unsweetened Baker’s chocolate (4 oz.)

3/4 c. butter 2 1/2 c. sugar 5 eggs 1 c. flour 1 package (8 oz.) cream cheese 1/2 c. creamy peanut butter

Heat oven to 350º. Line 9”x13” pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Microwave chocolate and butter in large microwave safe bowl for 2 minutes, or until butter is melted. Stir until both are well blended. Add 2 c. sugar; mix well. Stir in 4 eggs. Add flour, mix well.

Pour into prepared pan. Mix softened cream cheese, peanut butter, 1/2 c. sugar and egg until blended; drop by spoonfuls over brownie batter. Spread gently with knife. Bake 35-40 minutes, or until toothpick inserted in center comes out with fudgy crumbs.

(Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

CHOCOLATE REVEL BARS Diane Drinkall, Lanesboro, MN 1 c. shortening 2 c. brown sugar 2 eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. salt 3 c. oatmeal 2 1/2 c. flour Fudge Filling 1 - 12 oz. pkg. milk chocolate chips 1 - 14 oz. can sweetened condensed milk 2 Tbsp. butter 1/2 tsp. salt 2 tsp. vanilla Preheat oven to 350º. Cream the shortening and sugar until fluffy. Mix in eggs and vanilla, then soda and salt. Stir in oatmeal and flour. Set aside. Mix the filling: Melt together the chips, milk, butter and salt in a double boiler or microwave safe bowl.

Stir until smooth. Stir in vanilla. Reserve 1 1/2 cups of the oatmeal mixture. Pat remaining mixture into a greased jelly roll (10x15) pan. Cover with chocolate filling, staying away from the edges. Sprinkle remaining oatmeal mixture over chocolate layer.

Bake at 350º for approximately 18 minutes.

Caring for your family since 1951—

MICROWAVE CARMEL CORN Lori Turner, Harmony, MN

4 to 5 qts. of popped popcorn 1 c. firmly packed brown sugar 1/2 c. butter 1/4 c. white corn syrup 1/2 tsp. salt 1/2 tsp. baking soda

RUSHFORD CLINIC

109 W. Jessie Street • Rushford, Minn. • 507.864.7726

Urgent Care is available every day in Winona!

855 Mankato Ave. • Winona, Minn. • 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.

Put the popped corn into a brown paper grocery bag. I usually cut off about 5 inches off the top of the bag to allow it to fit into my microwave better. In large heavy sauce pan, combine the brown sugar, butter, salt and corn syrup. Cook over low heat, stirring constantly. As soon as it starts to boil, set the timer for 3 minutes. Then take off the heat and stir in the baking soda. It will bubble up and be very hot.

Quickly, but carefully, pour over the popped corn and stir with long handled utensil to avoid any burns from the hot mixture that may be on sides of bag. Fold top of bag over to close. Microwave on high for 1 minute. Take bag out and shake. Place bag back in microwave and cook 30 more seconds. Open bag and spread onto cookie sheets to cool. Store in air-tight container.

PAGE 22

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2019 TASTY TEMPTATIONS

BARS, CAKES, COOKIES, AND CANDY BREAKFAST COOKIES

ANGEL FOOD BARS

1/4 c. unsalted butter, softened 1/2 c. applesauce 1/2 c. maple syrup 1 large egg 2 tsp. vanilla extract 1 c. whole wheat flour 2 c. old fashioned oats 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 c. shelled pistachios 1/2 c. dried cherries 1/2 c. flax seeds

1 box angel food cake mix (1-step mix) 1 can lemon pie filling

Preheat oven to 350º.

Mix in order of ingredients. Using a small ice cream scoop or 2 Tbsp. measure, drop dough onto parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking. Bake 15 minutes.

Remove to a cooling rack. Makes 20 cookies. (Substitutes: coconut oil in place of butter. Dried cranberries and coconut in place of cherries and pistachios.)

Mix powdered sugar and lemon juice. Add enough milk (a teaspoon at a time) to make a rather thin glaze. When bars are cool, spread glaze on top.

Tillie Syverson, Harmony, MN

DATE BARS

Anna May, Houston, MN Cook together to form paste: 2 c. chopped dates 1/4 c. sugar 1/2 tsp. salt 1 c. water Set aside.

Mix together: 2 c. rolled oats, quick cooking 1 1/2 c. white flour, all-purpose 1 tsp. baking soda Cream together: 1 c. softened butter 1 1/2 c. brown sugar Mix dry ingredients mixture with wet. Spread half of this mixture in a sprayed 9”x13” pan. Pat down lightly. Spread date paste over oats, being careful to avoid edges of pan. Cover with remaining oats mixture. Bake at 325º for one hour.

Terry Stokes, Chatfield, MN

Glaze 2 c. powdered sugar, sifted Juice from small lemon Milk Combine dry cake mix and pie filling. Beat for about 5 minutes and pour into jelly roll pan which has been greased and floured.

Bake at 350º for 20-25 miutes.

SOUR CREAM RAISIN BARS Janet Scrabeck, Harmony, MN

1 3/4 c. old fashioned quick oatmeal 1 3/4 c. flour 1 tsp. baking soda 1 c. brown sugar 1 c. butter, melted 4 egg yolks 1 1/2 c. white sugar 3 Tbsp. cornstarch 2 c. raisins 2 c. sour cream Mix first 5 ingredients, as pie crust; reserving 2/3 cup for topping.

Pat remainder into a 9”x13” pan and bake 15 minutes at 350º.

Combine remaining 5 ingredients in a saucepan and boil 5 minutes over low heat, stirring constatnly. Pour over crust. Top with 2/3 cup topping and and bake at 350º for 20 minutes more.

Holiday Open house Friday, December 6

9am-3pm • Spring Valley & Wykoff

Stop in for delicious treats!

Thank y ou your valu for e busines d s!

Wykoff • 507-352-2321 • Spring Valley • 507-346-9899 Lewiston • 507-523-2161 • www.minnwestbank.com

2019 TASTY TEMPTATIONS

Quite simply,

We hold the key to your future home.

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PAGE 23

Holiday Open House Saturday, November 30th 9:00 am - Noon

Owner: Vanessa Bren

20% OFF All in-store products Rodney Darr

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507.951.3843 rod@darrauctions.com

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Monday - Thursday 8 pm - 8 pm Friday 8 am - 5 pm Saturday 9 am - 1 pm Sunday - CLOSED

PAGE 24

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CHOOSE LIGHTER FARE THIS THANKSGIVING 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.

• 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 whole-grain 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.

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2019 TASTY TEMPTATIONS

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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

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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.

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DIPS, SAUCES, AND SPREADS SHRIMP DIP - 1st Place

AMERICAN SOUTHWEST AMIGO DIP

Barb Yetter, Fountain, MN ER TT 1 can shrimp soup 1 package (8oz.) cream cheese 1 tsp. lemon juice 2 Tbsp. minced onion 1/8 tsp. garlic powder 4 1/2 oz. can drained shrimp

BA RB

YE

Promise Syverson, Harmony, MN

Heat. Serve with rye crackers or scoop chips.

CARAMEL SAUCE - 2nd Place BREND A

Brenda Mogren, Fountain MN O G RE N M 1 1/3 c. brown sugar 3/4 c. light corn syrup 3/4 c. butter 6 tsp. vanilla 3 cans sweetened condensed milk

List #1 8 oz. cream cheese 1/2 c. sour cream 2 Tbsp. milk 1 tsp. lemon juice 1 tsp. chili powder 2 ripe avacados, peeled, cut into small chunks List #2 1-2 c. shredded lettuce 2 tomatoes, diced 1/2 c. diced green onions 1-2 c. shredded cheddar cheese 1 jar mild salsa sauce Blend the ingredients from list one together until creamy (a food processor works best). Evenly spread the mixture into the bottom of a large disposable pie tin. Layer the second list of ingredients on top. Serve with tortilla chips.

Place sugar, syrup and butter in heavy saucepan. Let it come to a boil. Reduce heat and cook until it becomes darker in color. Add milk and let it come to a boil over low heat. Cook about 5 minutes stirring constantly. Once it thickens, add vanilla. Set aside to cool.

29 ual Ann th

Send your recipes for the next cookbook for a chance to win a great prize!

NEWS@FILLMORECOUNTYJOURNAL.COM

Warm Hands • Warm Heart

Sharing Tree Hat & Mitten Project

Bring the items you knit or collect into either bank for display in the lobby. Some can be boxed and wrapped to put around our Christmas tree.

Be sure to attend our Christmas Open House Root River State Bank Chatfield Tuesday, December 10 8:30 am - 3:30 pm

Rock & Knit Day

Valuable prizes & special gifts, coffee, hot cider & Christmas goodies!

Wednesday, Dec. 4 8:30 am - 3 pm Root River State Bank Chatfield

The First State Bank of Fountain Thursday, December 12 9 am - 3 pm

2019 TASTY TEMPTATIONS

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DIPS, SAUCES, AND SPREADS CLAM DIP

Janet Scrabeck, Harmony MN 1 can chopped clams 8 oz. cream cheese 8 oz. sour cream 1 tsp. lemon juice 1 Tbsp. tabasco sauce 1 Tbsp. Worchestershire sauce 1 Tbsp. sugar Let cream cheese warm to room temperature for easier mixing.

Combine all ingredients into a bowl. Mix well with a fork and chill for 15 minutes. Serve with your favorite cracker or chip.

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DIETERS FRENCH DRESSING Janet Scrabeck, Harmony MN 1 c. tomato juice 1/4 tsp. celery salt 1 tsp. lemon juice 1 tsp. chopped onion 1/4 tsp. worcestershire sauce 1/4 tsp. horseradish 1 clove garlic, crushed Salt and pepper Mix all together. Cover and shake well. 5 calories per 1 Tbsp.

BACON-RANCH CHEESE BALL Lori Turner, Harmony, MN

2 - 8oz. pkgs. cream cheese, softened at room temperature 1/4 c. finely diced green onion 1 packet ranch dip mix 1/2 c. finely shredded cheddar cheese 1 c. real bacon crumbles, divided Place cream cheese in a medium sized mixing bowl and mix with electric mixer until fluffy.

Add in the ranch dip and green onion. Gently stir in shredded cheese and half the bacon crumbles. Once mixed, use your hands to form into a ball. Roll ball into remaining bacon crumbles. Refrigerate for 1 hour before serving. Serve with pita chips or crackers.

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BREADS AND ROLLS ALVIRA’S OVERNIGHT BUNS KS AR

AN N S

P

Ann Sparks, Preston, MN

1st Place

1 pkg. yeast 3 c. warm water 1/2 c. vegetable oil 1 c. sugar 1 Tbsp. salt 2 eggs, beaten 10-12 c. flour

Mix together ingredients at 5 p.m. Stir in 8 to 9 cups flour and knead in the rest so dough is smooth and elastic. Place dough in a large greased bowl, cover, and punch down every hour until 9:30 or 10:00 p.m. Make into rolls (about golf ball size) or cinnamon rolls and put on greased pans. Cover lightly with towel and let rise overnight. Bake in a 375º degree oven for 15 minutes.

BROWN BREAD -

BA RB

YE

2nd Place Barb Yetter, Fountain, MN TT

ER

3/4 c. whole wheat flour 1/3 c. all purpose flour 1/4 c. cornmeal 2 Tbsp. graham cracker crumbs 1 tsp. baking soda 1 tsp. pumpkin pie spice 1 c. buttermilk 1/4 c. molasses 1/3 c. raisins (optional)

Preheat oven to 350º. Spray a muffin pan. In a large bowl toss dry ingredients together. Stir buttermilk and molasses together and add to dry ingredients. Stir until smooth. Add raisins. Put a small amount in cups (2 rounded tablespoons).

Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove.

GARDEN HERB LOAF

Laurie Syverson, Harmony, MN 4 - 4 1/2 c. flour 3 Tbsp. sugar 2 pkgs dry yeast 1 1/2 tsp. salt 3/4 tsp. each marjoram, thyme and oregano leaves 3/4 c. milk 1/2 c. water 5 Tbsp. butter or margarine 1 egg Marjoram, thyme and rosemary (for decoration) In a large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast, salt, marjoram, thyme, and oregano. Heat milk, water, and 4 Tbsp. butter until very warm. Stir in dry ingredients.

Stir in egg and enough remaining flour to make soft dough.

Knead until smooth and elastice, about 4-6 minutes.

On lightly floured surface divide dough into three equal pieces.

Roll into 30-inch pieces. Braid ropes. Pinch ends to seal. Tie knot in center of bread; wrap ends around knot in opposite directions and tuck under to make round loaf. Place on greased baking sheet. Cover and let rise in warm, draft-free place until double in size, about 20-45 minutes. Bake at 375º for 30-35 minutes. Melt remaining butter. Brush on loaf and sprinkle with herbs.

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Using cream cheese (colored or plain), pipe facial features for the holidays. Serve at room temperature.

BEER MUFFINS

Terry Stokes, Chatfield, MN 2 c. Bisquick 2 Tbsp. sugar 1 c. beer 4 oz. (about 1 c.) shredded cheddar cheese Mix all ingredients. Fill greased muffin cups 2/3 full of batter.

Let stand 10 minutes. Bake at 375º for 15 minutes.

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2019 TASTY TEMPTATIONS

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BREADS AND ROLLS PUMPKIN OAT MUFFINS

LEMON THYME BREAD

1 c. flour 1/2 c. packed brown sugar 2 tsp. baking powder 1 tsp. pumpkin pie spice 1/2 tsp. salt 1/4 tsp. baking soda 1 egg, lightly beaten 3/4 c. canned pumpkin 1/4 c. vegetable oil 1/4 c. milk 1 c. oats 1/2 c. raisins

1 3oz. pkg. cream cheese 1 Tbsp. butter, soft 2/3 c. sugar 1 egg 1 c. plus 2 Tbsp. flour 1/4 tsp. baking powder 1/2 c. milk 1 Tbsp. snipped fresh lemon thyme 1 tsp. grated lemon zest

Anna Syverson, Harmony, MN

Topping 1/3 c. packed brown sugar 1 Tbsp. flour 3/4 tsp. pumkin pie spice 1 Tbsp. cold butter

Tillie Syverson, Harmony, MN

Lemon Glaze 1/2 c. powdered sugar 1/2 tsp. lemon zest Lemon juice to make a drizzling consistency

Beat cream cheese, butter and sugar together until light and fluffy. Add egg and mix well. Add dry ingredients. Stir in lemon thyme and lemon zest. Bake at 350º for 40-50 minutes. Cool In large bowl, combine the first six ingredients. Combine the on rack 10 minutes. Remove from pan and drizzle with glaze. egg, pumpkin, milk, and oil. Add to dry ingredients just until moistened. Stir in oats and raisins. Fill greased or paper lined muffin cups 2/3 full. In a small bowl combine the brown SWEET CORN BREAD sugar, flour, and spice. Cut in butter until crumbly. Sprinkle Janet Scrabeck, Harmony MN 1 rounded teaspoon full over each muffin. Bake at 375º for 15-20 minutes or until toothpick comes out clean.

1 c. all purpose flour 1 c. cornmeal 1/4 c. sugar Always 1 1/2 tsp. baking powder 5% off m 1/2 tsp. salt ix and m atch 1 egg, lightly beaten case of w ine!

1 c. (8oz.) sour cream 1/3 c. milk l i a t 1/4 c. butter, melted k coc

rfect e p e e th cipe! e v r a h y n We ith a w r i a to p Don ’ che t forget ck o to Pick ut our Six!

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-inch square baking dish. Bake at 400º for 20-25 mintues or until a toothpick comes out clean. Serve warm. (Can also make these into muffins).

TORTILLAS

Promise Syverson, Harmony, MN 4 c. corn, wheat, or white flour 3/4 cup hot water 1 tsp. salt 1 c. shortening

251 N Main St • Chatfield

507.867.1640

Mix flour, salt and shortening. Add hot water a little at a time (more than 3/4 c. may be needed). Mix until firm and let stand.

Roll a heaping tablespoon of the dough with a rolling pin until it is smooth and thin. Cook on a hot griddle over low flame until moderately brown. Butter and serve as bread with a meal or as a snack.

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BREADS AND ROLLS BANANA BREAD

CRUSTY FRENCH BREAD

4 average bananas, very ripe 1 egg 1/4 c. butter, softened 1 tsp. salt 1 c. sugar 1 1/2 c. flour 1 tsp. baking soda

2 c. warm water 1 pkg. yeast 1 Tbsp. sugar 2 tsp. salt 3 c. plus about 2 1/2 c. flour

Lori Turner, Harmony, MN

Ellie Syverson, Harmony, MN

Preheat oven to 325º. Mash the very ripe bananas and set aside. In separate bowl mix together the salt, sugar, flour, baking soda. Add egg, butter and then the mashed bananas.

Mix to combine. Pour into greased loaf pan and bake for 1 hour or until knife inserted in center comes out clean.

Word on the Street

www.fillmorecountyjournal.com

136 St. Anthony St. S P.o. Box 496 Preston, Mn 55965 507-765-2151

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Combine warm water and yeast. Add sugar, salt, and flour; beat. Add about another 2 1/2 c. flour. Knead until smooth.

Put in greased bowl (turn once so all sides of dough are greased). Let rise until doubled. Punch down.

Divide into 2 balls and let sit 5 minutes. Shape into buns or long slender loaves, working from middle to ends. Place about 4” apart on greased NEWSPAPER REPRODUCTION cookie sheet. Cut diagonal NOTE: 133LPI minimum required, 150LPI recommended. gashes about 3/4” deep (1 1/2” apart). Let rise a little more than doubled. Bake at 425º for 30-35 minutes. Makes 2 loaves. May remove from oven and brush with a beaten egg white, bake NEWSPAPER REPRODUCTION NOTE: 2 minutes more.

133LPI minimum required, 150LPI recommended.

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2019 TASTY TEMPTATIONS

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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 4-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.

• 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.

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L O O Famous K I N Food G FofOFillmore R MCounty ORE RECIPES?

Do you know someone who has the BEST recipe CHEC K T H E F IL L MO RE C O UNT Y J O U RN A L for a favorite food? What about an old family FOR REC E S asks F ROfor?

M T H E S E L O C AL W RI TE RS ! recipe that everyone lovesIP and

The

WORKING Mom We are looking for special recipes that show off cultural or family history of our residents in Fillmore County.

Let us know who is making it - we’ll schedule a date for Tammy to make it with them and will highlight the cooking event in an upcoming article email ellen@fillmorecountyjournal.com or call 507-765-2151

A GOODLY HERITAGE

By Wenda Grabau

A little of this, A little of that.

By Kathy Little

FILLMORE COUNTY JOURNAL

136 St. Anthony St. • P.O. Box 496 Preston, MN 55965 507-765-2151 • 1-800-599-0481 • FAX 507-765-2468 news@fillmorecountyjournal.com • ads@fillmorecountyjournal.com

WWW.FILLMORECOUNTYJOURNAL.COM

2019 TASTY TEMPTATIONS

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PAGE 33

SPECIAL DIET AVOCADO CHOCOLATE MUFFINS (GLUTEN FREE) - 2nd Place

EGGLESS, MILKLESS, BUTTERLESS CAKE - 1st Place ID HE

TK E

1 c. sugar 1 c. water 2 c. raisins 2 c. flour 1/2 c. shortening 1/2 c. nuts 2 tsp. cinnamon 3/4 tsp. cloves 1 tsp. salt

Brenda Mogren, Fountain, MN

1 tsp. baking soda 1 tsp. baking powder

Mix sugar, water, raisins, shortening, spices and salt. Boil 3 minutes, stirring constantly. Cool and add remaining ingredients. Put in loaf pan. Bake 1 hour in a slow oven (300º).

O G RE N

1 c. almond flour 1/2 c. avocado 1/4 c. maple syrup 3 Tbsp. cocoa powder 2 Tbsp. coconut oil 1 Tbsp. water 1 egg 1/2 tsp. vanilla 1/4 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 1/4 c. chocolate chips

BREND A

BONNI

E

Bonnie Heidtke, Fountain, MN

M

Preheat over to 350º. Generously grease a muffin tin with coconut oil. Blend all ingredients, except chocolate chips until smooth. Fill muffin tins with batter. Sprinkle with chocolate chips. Bake about 25 minutes.

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SPECIAL DIET GLUTEN FREE KETTLE KORN Lori Turner, Harmony, MN 5 qts. popped popcorn 1 c. sugar 1/2 c. butter Spread the popcorn onto a greased cookie sheet. In large sauce pan cook the butter and sugar over medium heat; boil, stirring constantly, until it turns brown-but stirring constantly. Pour the hot mixture over the popcorn, stirring it around to coat.

Bake in pre-heated oven at 325º for 30 minutes.

GLUTEN FREE WAFFLES Tillie Syverson, Harmony, MN

3 c. Domata Gluten Free Flour 1 c. tapioca starch 1/4 c. white sugar 4 tsp. baking powder 2 tsp. xantham gum 1/2 tsp. salt 4 eggs, separated 3 1/2 c. milk 1/2 c. applesauce 2 tsp. vanilla

Carpet • Vinyl • Wood • Laminate • Ceramic • Custom Window Blinds Countertops (Laminate, Cambria Quartz) • Stone Exteriors Backsplashes Custom Showers • Napoleon Fireplaces • LVP • LVT

507.886.4257 • Cell: 507.273.8644 70 MAIN AVE N, HARMONY, MN • tpfc@harmonytel.net

Stir in ingredients in order given, except for egg whites. Beat the egg whites in a separate bowl until light and fluffy. Stiff peaks should form. Fold into the rest of the batter. Preheat griddle to 375º-400º. Pour batter onto hot griddle. Waffles should take 3-4 minutes, depending on the heat of your griddle. Serve with fresh fruit or butter and maple syrup.

BLUEBERRY LAVENDER ICE CREAM (GLUTEN FREE, EGG FREE, DAIRY FREE, SUGAR FREE) Josie Syverson, Harmony, MN

2 c. frozen blueberries 1 c. full-fat coconut cream 4 tsp. blue agave 4 drops lavender vitality (Young Living essential oil) Up to 1/3 c. coconut water Line a small casserole dish or large container with wax paper or parchment paper. Add frozen blueberries, coconut cream, lavender vitality, and agave to a high-powered blender or food processer. Pulse ingredients together by adding coconut water one tablespoon at a time to ensure that the ingredients blend together smoothly. Be careful not to add too much liquid or the ice cream will become too soft. Pour blended ingredients into the prepared dish. Cover and freeze for 4 hours.

Celebrating 20 Years!

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Crown

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OUR 91st YEAR! Skyline

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OUR 9941st YEAR! th

FOUNTAIN

©2019Drury’s Drury’s ©2016 Drury’s ©2016 ©2016 Drury’s

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• Professional Delivery Skyline Consul Magic • Interior Design Sunrise Service • Free In-Home Set-Up FOUNTAIN • Customized Credit Plans L • Professional Delivery Just 28 miles south of Rochester on Highway 52 •www.drurysfurniture.com Interior Design Service • Free In-Home Set-Up FOUNTAIN Customized Credit Plans L •• Professional Delivery Just 28 miles south of Rochester on Highway 52

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OUR 91st YEAR!

100 Main Street Fountain, MN 507-268-4363 100 Main Street Fountain, MN 507-268-4363 100 Main Street Fountain, MN 507-268-4363

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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 SUN: 7:00am – 9:00pm

IT'S THE MOST

wonderful TIME OF THE year!

Wishing

YOUR FAMILY

A HAPPY AND SAFE HOLIDAY SEASON!