2010 Tasty Temptations

2010 TasTy TempTaTions

“Best Cooks of Bluff Country” A special publication of the Fillmore County Journal www.fillmorecountyjournal.com

Page 2 ~ 2010 Tasty Temptations

The Best Cooks of Bluff Country 84 tried and tested recipes just in time for the holidays Judging by my waistline, last Tuesday, November 9, was a good day.

In collaboration with the Fillmore County Journal, Preston Foods hosted the first annual Tasty Temptations Cooking Contest at the newly remodeled grocery store in historic downtown Preston, Minnesota.

Contestants were competing in nine categories with an opportunity to win gift certificates to Harmony Foods, Preston Foods and Rushford Foods. First place winners walked away with $50 gift cards, second place boasted $25 gift cards and third place pocketed $10 gift cards. In total, there were $730 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods.

Of the 84 recipes appearing in this first-ever special keepsake cookbook, there were 64 recipes prepared by contestants from Canton, Chatfield, Fountain, Harmony, Mabel, Peterson, Preston, Rushford, Spring Valley and Wykoff for five judges to sample.

The judges, Tammy Danielson, Tyler Grundman, Michelle Haugerud, Andrea Reinhardt, Alissa Shannon, and myself, consumed 64 bites of the best dishes in the area. You haven’t lived until you’ve grazed in a food judging competition. It’s like a timed progressive feast. I can’t recall who made it to the finish line first, but I think we all won in some way, shape or form.

Of these dishes highlighted in this publication, I would recommend trying them all. As I said to the crowd of excellent and very patient cooks, “You are all invited to my house for Thanksgiving!”

This publication and the recent cooking contest makes me thankful for many things that make this area unique.

I am grateful to all of the cooks who put their time, energy and ingredients into their wonderful recipes. And, this event would not have been possible without the sponsorship of the prizes by Harmony Foods, Preston Foods and Rushford Foods.

This publication, provided to over 12,400 households in the Fillmore County area and beyond would 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

2010 Tasty Temptations Table of Contents

Appetizers and Beverages............................................ 4 - 5 Soups, Salads and Vegetables..................................... 6 - 10 Main Dishes and Casseroles ................................... 11 - 15 Meat, Poultry and Seafood ...................................... 16 - 17 Breads and Rolls ..................................................... 18 - 19 Pies, Pastries and Desserts .......................................20 - 23 Cakes, Cookies and Candy ..................................... 25 - 29 Dips, Sauces and Spreads ........................................ 30 - 31 Special Diet.................................................................... 31

© 2010 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com

Page 4 ~ 2010 Tasty Temptations

Appetizers and Beverages Golden Fruit Punch - 1st Place Suzanne Hyke of Preston, MN

Ranch Snack Mix - 2nd Place Denise Pagel of Chatfield, MN

4 maraschino cherries 1 cup frozen lemonade concentrate 1 medium orange, sliced 1 cup frozen limeade concentrate 1 small lemon 1 cup frozen pineapple/orange juice concentrate 1 small lime 2 liters diet ginger ale, chilled

1 cup Orville Reddenbaucher popcorn oil 1 envelopes dry Hidden Valley Ranch Dressing/Seasoning Mix 20 cups snacks such as: 3 cups Goldfish crackers 3 cups white cheddar Cheez-Its 2 cups mixed nuts 3 cups Wheat Thins 3 cups Bugles 3 cups butter braid spindle pretzels

Suzanne Hyke

Arrange fruit in a 5-cup ring mold. Add 3/4 cup water. Freeze until solid. Add enough water to fill mold; freeze until solid. Just before serving, in a punch bowl, combine juice concentrates within 2 cups water. Stir in ginger ale. Un-mold ice ring. Place fruit side up in punch bowl.

Divide and mix snacks into 2 cake pans. Whisk the oil and dry ranch seasoning and mix together in liquid measuring cup. Drizzle some of mixture over snacks in both pans. Stir the snacks and drizzle on some more until gone. (You will need to stir the oil mixture between as well.) Bake in preheated 250 degree oven for 1 hour, removing every 15 minutes to stir. Cool on brown paper bags after baking to absorb some of the oil. Store in air tight container.

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2010 Tasty Temptations ~ Page 5

Appetizers and Beverages Taco Nuggets - 3rd Place Anne Kappers of Spring Valley, MN 6 tbsp butter 1 package taco seasoning mix 8 cups corn chex cereal 1/2 cup sharp cheddar cheese, grated

Simple Sweet Potato Fries Nikindra Hungerholt of Rushford, MN 3 medium sweet potatoes 1 tbsp olive or canola oil 1-2 tsp salt Anne Kappers

Place butter and dry seasoning in 8 x 10 microwave dish. Microwave 45 to 60 seconds. Stir well. Add cereal and stir to coat pieces. Microwave 2 1/2 minutes, stir well. Sprinkle with cheese, and stir. Microwave 2 to 2 1/2 minutes more. Cool. Store in tightly covered container.

Bloody Mexican Melody Stockton of Preston, MN Spicy V-8 drink mix Tequila Pickled green bean Tabasco sauce (optional) Ice

Fill cocktail glass with ice, add 6 oz of spicy V-8 and 1 shot tequila.

Stir to mix and garnish with one pickled green bean.

Herb Butter Wendy Thon of Spring Valley, MN 1/3 cup butter 1/3 cup feta cheese 1/3 cup cream cheese 2 tbsp chopped chives dash of garlic powder Mix together and chill at least 30 minutes. Serve with bread or crackers.

Preheat oven to 350 degrees. Scrub the sweet potatoes. Dry and place on cutting board. With a non-serrated knife, cut off the ends of the sweet potato and cut into 1/4 inch fries. Place fries in a bowl and drizzle the oil over them. Toss with your hands to coat completely. Dump fries onto a cookie sheet and spread them out.

Try to get each fry to lay flat on the pan. Sprinkle with salt. Bake in the oven for 20 minutes. Remove from oven. Using a spatula, flip the fries over. Place pan back in the oven and bake 10-15 minutes more, or until golden brown.

Page 6 ~ 2010 Tasty Temptations

Soups, Salads and Vegetables 30 Minute Comforting Chicken Noodle Soup - 1st Place Brenda Lokker of Preston, MN

Chicken Wild Rice Salad - 2nd Place Denise Pagel of Chatfield, MN

1 quart water 1 can condensed cream of chicken soup 4 cubes chicken bouillon Brenda Lokker 1 1/2 cups cubed cooked chicken 3 cups uncooked wide egg noodles In a large saucepan, bring water and bouillon to boil. Add noodles, cook uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.

2 cans wild rice drained (Canoe brand) 1/2 cup celery (finely chopped) 2 chicken breasts (cooked/diced) 1 1/4 cups mayonnaise 1 red pepper (finely diced) 1 1/2 tsp Dijon mustard 1 bunch green onions (chopped fine) Salt and pepper 1/2 yellow onion (diced) 1 cup smoked almonds

Denise Pagel

In large bowl, combine the rice, chicken breasts, red pepper, onions, and celery. Add the mayonnaise and mustard, mix well. Stir in the smoked almonds. Add the salt and pepper to taste.

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2010 Tasty Temptations ~ Page 7

Soups, Salads and Vegetables Lemon Fluff Salad - 3rd Place Terry Stokes of Chatfield, MN

Autumn Glow Fruit Salad Anne Kappers of Spring Valley, MN

3 3/4 oz instant pkgs lemon pudding 1 family size Cool Whip 10 1/2 oz pkg mini marshmallows 14 oz crushed pineapple (don’t drain) 11 oz mandarin oranges (don’t drain)

1 small package lemon instant pudding 1 can pineapple chunks and juice 1 can fruit cocktail 1 can mandarin oranges

Terry Stokes

Put pudding in large bowl. Add pineapple and oranges, fold in marshmallow and cool whip.

Real Bites

By Jason Sethre I feel fortunate to live in an area where we have absolutely no corporate-owned restaurants. Every restaurant in our area is family owned and operated. Every dining establishment in the area provides something unique from ambiance to the tasty bites that keep us coming back for more. We have a great selection of restaurants right here in our own backyard, and I plan on sharing my dining experiences from one town to the next.

Look for this feature every Monday in the Fillmore County Journal, along with online at www.fillmorecountyjournal.com under the Real Bites section. ~ Jason Sethre Page 13 RNAL a even purchase Gables, you can r logo.

T-shirt with thei www.invisibledAccording to ne restaurant onli iner.com, an a person driving review website, Cities area to a n from the Twi a, had this to Iow wedding in dining experience r thei t say abou “If you are ever at Los Gables;ugh Southeastern traveling thro the area, it would By MN or live in th a visit. I even Jason ly be wor nite e defi thr Se a t-shirt.” opted to buy rested in learning toss, If you’re inte Gables, you can ol), bean bag mentary scho outdoor seating more about Losr menu at www. plenty of re check out theior give them a call

By Jason Seth untyjournal.com and ic style. losgables.com 0. By the way, y -- picn jsethre@ fillmoreco rs of Mexican down Highwa The loud colo building inside at 507-268-102they cater events?

As you stroll miles south of adorn the I mention beans and 52, about ten ll pass through fanfare giving you the sense of rice, refried Los Ga- did they do it all. and out, combination Yes, . on the Chatfield, you’ to live in an o n of Fountain, that this is the real deal etimes This delicious and healthy ed with veggies is #37 ican tow Mex I feel fortunatehave absolutely little o the neat kitchen, som owner as the “Sinkken breast mix rwise referred to as Poll ed the chic where we gniz er In reco area tend urants. s othe (the Minn., e-owned resta Julie Kulsrud r times bles Restaurant menu, the U.S.A.” Thi e no corporaturant in our area is ich you’ll see othe hole Capital of seeing the sam 343 people (whs, as of Los Gables) and Gomez. No (chicken fajita). resta y y of y n enjo Ever tow I , Los little food operated. Ever dine at see Margareta a set of twin faces when I ons of the family owned and ent in the area dly just grew by 12), boasts a small you’ll who is behind the wheel, customer. frien ng Whether patr staff, you dining establishm g unique from most interesti u- matter is always fantastic. noted on page thin One of the I first Gables. wait store, three resta provides some the tasty bites that icular din- things I encountered when was restaurant or the welcome. town grocery ches, a large fur- the food part this to e ly Gables During kids more. We les the ambianc rants, two chur trail head access feel like complete dining at Los my wife (the fact, Los Gab e keep us coming back for ts ner date with parent’s house in starteddrink special, “buy nine As a matter of niture store and r Trail. d, sinc tion of restauran were at my ordered the Pollo their tas, get the tenth one has a large breakfast crow erican” have a great selec own backyard, to the Root Rive d blinking as wife, margari er), I up “Am here in our If you can avoithe little town Rochest o, a blend of healthy free.” Wow! I asked my ut- they also serve cakes, right plan on sharing my dining pan s, get-o lette ugh ican a I and ome Mex n and e with like you pass thro one town to the grav y. ll see a bright chicken breast slices, greece and “Does that com?” Well, it turns food from and ces you’ uits n, rien bisc ntai - expe les lettu of Fou of-jail-free card get that 10-mar- sausage,, if you’re in a hurry, trav next. says Los Gab peppers, rice, And yellow sign that k means “let’s red re every week to Lanesboro out that you can a period of time. beans.

Look for this featu nty Jourwhich I thin ver g from Wykoff nce refried n, ted with so ust 30, Monday, Aug

Real Bites

2010

FILLMOR E

COUNTY JOU

Mix together the package of pudding, pineapple chunks, and juice in large bowl. Drain fruit cocktail and mandarin oranges, and add to pudding mixture. Sliced bananas can be added before serving.

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Page 8 ~ 2010 Tasty Temptations ~ Page 8

Soups, Salads and Vegetables Awesome Chicken Noodle Soup Susan Lien of Chatfield, MN

Beans and Tomato Chili Wendy Thon of Spring Valley, MN

3 boneless/skinless chicken breasts 1/2 tsp thyme 1 tsp celery salt 1 tsp parsley flakes Pinch of rosemary 1/4 tsp pepper 3 carrots (sliced) 3 tbsp chicken flavor soup base 2 celery stalks (diced) 2 1/4 quarts water 1 small onion (diced) 1 package Alberto’s extra wide noodles

15 oz can black beans 15 oz can pinto beans 15 oz can kidney beans 15 oz can garbanzo beans 2- 14 1/2 oz cans stewed tomatoes and juice 2-3 tbsp chili powder Put all ingredients, even bean juices into crockpot for 4-6 hours.

(You can drain and wash beans to reduce some sodium.)

Cook chicken breast in large soup kettle with 2 1/4 quarts water.

Shred cooked chicken and return to broth. Add remaining ingredients except noodles). Cook over low heat for 6-8 hours. Add precooked noodles 30 minutes before serving. Do not cook noodles with soup or they will become mushy and soak up all the broth.

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2010 Tasty Temptations ~ Page 9

Soups, Salads and Vegetables Corn Chip Corn Salad Suzanne Hyke of Preston, MN 2 cans corn, drained 1 cup mayonnaise 2 cups shredded cheddar cheese 1 cup chopped red onions 1 cup chopped green chilies 1 10 oz bag corn cheese Mix first six ingredients. Chill. Add coarsely crushed chips before serving.

Creamy Quinoa Nikindra Hungerholt of Rushford, MN 3 medium yellow squash 2 tbsp fresh basil 1 1/2 cups water 2 tsp salt 1 medium onion Dash of pepper 1 ripe avocado 4 cups quinoa, cooked Preheat oven to 350 degrees. Chop onion into small pieces and fry in a frying pan with a little oil until translucent; set aside. Wash squash, cut into small chunks, and place in a saucepan with the water. Place pan on stove over high heat and boil until tender. Put squash with the boiled water, basil, salt, and pepper into a blender.

Wash the avocado and cut in half; remove the pit. Scoop out the green avocado into the blender. Cover and blend until there are no more chunks and is smooth.

Place the cooked quinoa into a large bowl. Pour the squash mixture over the top. Add the onion; stir until combined. Place the quinoa mixture into a casserole dish. Bake for 25 minutes; broil on high for the last 5 minutes. Remove from oven. Sprinkle the top with extra basil if desired.

Cranberry Salad Alvira Klockeman of Fountain, MN 12 oz pkg frozen cranberries 1 tsp vinegar 20 oz can crushed pineapple (drained, save juice) 1 cup pineapple juice 1 1/2 cup water 1/2 cup walnuts 6 oz box cherry Jello 1 cup diced celery Grind cranberries. Place in a saucepan and heat to boiling, with 3/4 cup water. Add sugar, Jello, vinegar, and pineapple juice. Chill until starting to set. Add rest of ingredients. Chill overnight in a 9 x 12 glass cake pan. Cut in squares to serve.

Crushed Pineapple and Carrot Salad Elaine Bergo of Montevideo, MN 1 package lemon Jello 1/4 tsp salt 1 1/2 cups boiling water 1 tbsp lemon juice 1 can crushed pineapple with juice 1 cup grated carrots Mix together Jello, salt, water, and lemon juice in a bowl and chill until slightly thickened. Add the pineapple and carrots. Pour into mold or bowl.

For special diets, may use sugar-free Jello and pineapple.

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Page 10 ~ 2010 Tasty Temptations

Soups, Salads and Vegetables Popcorn Salad Melody Stockton of Preston, MN

Lentil Vegetable Soup Janet Ewalt of Harmony, MN

3/4 cup mayonnaise 8 oz water chestnuts 1 cup diced celery 8-10 slices bacon (cooked/crumbled) 1/3 cup shredded carrots 1 1/4 cups grated cheddar cheese 2 green onions thickly slices (tops too) 6 cups popcorn Reserve about 1/4 cup of cheese and crumbled bacon for garnish.

In a large bowl combine the rest of the ingredients except for the popcorn and mix well. Add the popcorn and stir to be sure that it is well coated with the other ingredients. Sprinkle with the remaining cheese and bacon for garnish and it is ready to serve.

2 cups lentil beans 8 cups water 6 slices bacon (crispy) 1/2 cup chopped onions 3 tbsp snipped parsley 1/2 cup chopped celery 1 clove minced garlic 3/4 cup chopped carrots 2 1/2 tsp salt 1/2 tsp crushed oregano 1/4 tsp pepper 1-2 cans tomatoes 2 tbsp wine vinegar Rinse lentils. Place all ingredients except tomatoes and vinegar in large pot. Cover and simmer for 1 1/2 hours. Add chopped tomatoes and vinegar and simmer covered 30 minutes.

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2010 Tasty Temptations ~ Page 11

Main Dishes and Casseroles Chicken Enchiladas - 1st Place Irma Faulkner of Rushford, MN

Spaghetti Bake - 2nd Place Denise Pagel of Chatfield, MN

1/2 cup of onions 3 cups chopped, cooked chicken 1 cup black olives 1 cup sour cream 12 flour tortillas 1/2 cup salsa 2 cups grated mozzarella cheese

1 1/2 lbs ground beef 1 can cream of mushroom soup 1 small onion, chopped 2/3 soup can of water Denise Pagel Salt and pepper 14 oz angel hair pasta (cooked/drained) 26 oz jar Prego spaghetti sauce 8 oz shredded colby & monterey jack cheese blend, divided

Irma Faulkner

SautĂŠ onions until light yellow, add all other ingredients in a large bowl and mix. Grease 13 x 9 pan and cover bottom of pan with salsa. Put 2-3 tablespoons of chicken mixture in each tortilla and roll. Place each tortilla in a pan. Cover with grated cheese, bake at 350 degrees for 20 minutes.

Serve with additional salsa if desired.

Laseghetti - 2nd Place Angi Brunsvold of Preston, MN 1 lb ground beef 1 small white onion (diced) 16 oz spaghetti noodles 1 cup chopped celery 3 cups shredded mozzarella cheese 1 cup chopped green pepper 1 cup shredded parmesan cheese 4 cups sliced mushrooms 3 eggs (beaten) 62 oz favorite spaghetti sauce 1 tbsp olive oil salt (to taste) 2 tsp garlic powder pepper (to taste)

Brown ground beef and onion. Add salt and pepper to taste.

Drain off fat from ground beef. Stir in spaghetti sauce and cream of mushroom soup until well blended, add water.

Simmer on stove 15 minutes. Prepare angel hair pasta according to package directions. Spray 9 x 13 pan with cooking spray. Layer 1/3 pasta, 1/3 meat sauce mixture, 1/3 cheese. Repeat twice more. Cover with foil. Bake at 350 degrees covered for 30 minutes. Remove foil and bake 10-15 minutes more. Let stand 10 minutes before serving.

Basil Pecan Bean Burgers Nikindra Hungerholt of Rushford, MN

Angi Brunsvold

Cook spaghetti according to package directions; drain. Meanwhile, brown ground beef and onions. Drain off any excess fat drippings. Add the spaghetti sauce to the meat and heat through. When the pasta is done, add one cup of the mozzarella cheese, parmesan cheese, celery, green pepper, mushrooms, eggs, oil, garlic powder, salt, and pepper. Combine all ingredients in a large bowl and stir. Pour into greased 9 x 13 baking dish. Cover and bake at 350 degrees for 30-60 minutes. Uncover and sprinkle the remaining mozzarella cheese on top. Bake uncovered for an additional 10 minutes. Allow to cool slightly before serving.

1 can red kidney beans 1 tsp garlic powder 1 can black beans 1 tsp onion powder 3/4 chopped pecans (toasted) Salt and pepper to taste 2 tbsp dried basil 1 tsp olive or canola oil Open the red and black cans of beans; dump both into a colander and rinse. Place beans in a food processor bowl.

Cover and process until mashed. Put the beans into a medium sized bowl. Add toasted pecans, basil, garlic powder, salt, and pepper. Mix with a spoon until combined. Scoop about 1/3 cup sized scoops of the bean mixture, roll into balls and flatten, and set them aside on a plate.

In a frying pan, heat the oil over medium heat; spread around the pan. Take four of the bean patties and place them in the pan. Using a spatula, flip the patties after about

Continued on page 12

Page 12 ~ 2010 Tasty Temptations

Main Dishes and Casseroles Continued from page 11

3-4 minutes, or until browned. Cook the other side until browned. Remove from pan and serve plain or on a bun with condiments.

Chicken Casserole Grace Housker of Mabel, MN 8 cups cubed cooked chicken 2 tbsp butter, melted 2 cans condensed cream of chicken soup 1 tsp celery seed 1 cup sour cream Fresh parsley 1 cup crushed butter flavored crackers Sweet red pepper rings Combine chicken, soup, and sour cream; spread into a 9 x 13 greased baking dish. Combine crumbs, butter, and celery seed; sprinkle over chicken. Bake uncovered at 350 for 30-35 minutes or until bubbly. Garnish with parsley and red pepper if desired.

Chow Mein Hot Dish Marge Sikkink of Harmony, MN 1/3 cup soy sauce 14 oz can bean sprouts (drained) 1 cup instant rice 8 oz can water chestnuts (chop/drain) 1 can cream of mushroom soup 15 oz jar mushrooms and juice 1 can beef broth 1 lb lean ground beef 1 cup chopped celery Onion to taste In bowl, mix all ingredients except beef and onion. Brown beef with onions in a pan, let fat drain. Then mix with other ingredient and put in sprayed casserole pan. Bake at 350 degrees for 30-40 minutes. Cover part of the time.

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2010 Tasty Temptations ~ Page 13

Main Dishes and Casseroles Company Eggs Florentine Corine Handke of Mabel, MN

Ham and Egg Bake Wendy Thon of Spring Valley, MN

1 pkg. frozen chopped spinach 2 tbsp butter, melted 1 cup shredded cheddar cheese 12 eggs, lightly beaten 1 lb bulk turkey sausage 2 cups whipping cream 2 cups sliced fresh mushrooms 1 cup shredded Swiss cheese 1/2 cup chopped green onions Paprika

Bread slices (enough to cover pan) 3 cups cubed ham 1 cup shredded cheddar cheese Sliced American cheese 6 eggs 3 cups milk 1 tsp mustard 1 slice margarine 3 cups crushed corn flakes

Cook spinach according to package directions. Drain well squeezing most of the liquid out. Sprinkle cheddar cheese in the bottom of a lightly greased 9 x 13 x 2 baking dish.

Spread the spinach over the cheese. Cook sausage in a skillet over medium heat until browned, stirring to crumble meat. Drain and sprinkle over spinach. SautĂŠ green onions and mushrooms in the butter until slightly tender. Sprinkle over the sausage. Combine the eggs and cream beating with a wire whisk until blended. Pour egg mixture over vegetable mixture. Top evenly with the Swiss cheese. Sprinkle with paprika. Bake uncovered at 350 degrees for 35 to 45 minutes or until set and lightly browned.

Cranberry-Orange Chicken Bake Sally Jeske of Wykoff, MN

1 box Stove Top Stuffing (cornbread) 1 1/2 boneless chicken breast (cut to bite-size pieces) 1 cup orange juice 1/2 cup water 1 can cream of chicken soup 1/3 cup craisins 2 cups frozen peas or beans Preheat oven to 400 degrees. Prepare stuffing with juice, water, and craisins. Combine chicken, soup, and veggies; and spoon into 11 x 7 glass pan. Cover with stuffing. Bake about 45 minutes until chicken is cooked.

Grease a 9 x 13 pan. Line pan with slices of bread to cover bottom. Layer with the cubed ham and cheddar cheese; then top with the American cheese. Top ham and cheese layer with more bread to cover. Beat the eggs, milk, and mustard together in a bowl and pour the mixture over the top of bread. Refrigerate overnight. Just before baking melt margarine and toss with crushed corn flakes. Bake at 325 degrees for about an hour and ten minutes uncovered.

Grandma’s Sunday Meatloaf Anne Kappers of Spring Valley, MN 1/2 lb fresh ground pork sausage (unseasoned) 1/2 tsp garlic salt 2 lbs fresh ground beef (lean) 2 eggs 3 slices soft white bread (torn into small pieces) 1/2 cup chopped onion 1- 1 1/2 tsp salt 1/2 tsp yellow mustard 1/2 tsp black pepper 1/2 tsp celery salt 1/2 tsp ground sage 1 cup milk Mix, place in loaf pan and bake for 1 hour at 350 degrees.

Page 14 ~ 2010 Tasty Temptations

Main Dishes and Casseroles Pork Chops with Fried Sauerkraut Janine Lange of Preston, MN

Reuben Casserole Suzanne Hyke of Preston, MN

4 medium thick pork chops 1 quart sauerkraut Lowry’s seasoned pepper Salt

1 jar sauerkraut rinsed and well drained 1 garlic clove, minced 1/4 cup chopped corned beef 1 cup shredded Swiss cheese 1 cup sour cream 2 sliced rye bread, cubed 1 small onion, chopped 2 tbsp butter

In large stainless fry pan, put small amount of oil to cover bottom of pan lightly. Put chops in after heating pan. Season both sides with Lowry’s seasoned pepper and table salt.

Brown both sides of chops on medium heat until cooked through. Remove chops from pan. Squeeze liquid out of kraut and put down drain. Put kraut in pan with the heat on medium high. Use spatula to scrape the brown from the pan and mix with the kraut. Fry about 4-5 minutes. Mix chops with kraut in pan and turn burner off. Serve with mashed potatoes and put kraut on potatoes.

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Combine sauerkraut, beef, sour cream, onion, and garlic.

Transfer to greased 11 x 7 baking dish. Sprinkle with Swiss cheese and bread; drizzle butter. Bake uncovered at 350 degrees for 20-25 minutes.

2010 Tasty Temptations ~ Page 15

Main Dishes and Casseroles Savory Chicken Bread Pudding Melody Stockton of Preston, MN

Stuffed Shells Susan Lien of Chatfield, MN

2-3 chicken breasts cooked and diced 1 small pkg cherry tomatoes cut in half 1 small onion chopped 1 tsp dried basil ( or 1/4 cup fresh) 1/2 cup chopped cabbage 3 large eggs 1 pkg herb seasoning stuffing 1/4 cup milk 3 slices multigrain bread cut into pieces Olive oil 2 cans chicken broth 1/2 chopped celery Salt Pepper

1 box jumbo shells (cooked) 1/4 tsp pepper 1 tube turkey sausage 1 jar three cheese spaghetti sauce 1 tsp garlic salt 1 can pizza sauce with cheese 1/2 tsp oregano 2 cups shredded mozzarella cheese

In large skillet, heat approx. 2 tbsp olive oil and cook the onion over medium heat until it becomes translucent. Add the chopped cabbage, celery, and diced chicken breasts and continue cooking until the cabbage is beginning to wilt and soften. Add halved tomatoes and basil; cover and remove from heat. Spray 9 x 13 baking pan with nonstick spray and spread the croutons and cubed bread slices on the bottom of the pan. Spoon the chicken and veggie mix over mixture evenly. Add the chicken broth to the cooled skillet and stir to deglaze the pan of all the delicious bits left from the chicken mixture. Whisk eggs with milk and add to broth until well mixed. Pour egg mixture over other ingredients and let set in refrigerator until liquid is absorbed, at least an hour. Preheat oven to 350 degrees and bake until eggs are set in the middle and knife comes out clean (40-60 minutes) Let set 10 minutes before cutting into squares and serving.

Brown turkey sausage with all spices listed. Drain meat and stuff cooked shell with meat. Lay open side up in a 9 x 13 baking dish. Pour sauces over stuffed shells. Bake at 350 degrees for 20 minutes. Sprinkle with cheese and bake an additional 5-10 minutes or until melted.

Taco Crescent Bake Brenda Lokker of Preston, MN 1 8 oz Tube refrigerated crescent rolls 2 cups crushed corn chips 1 1/2 lbs ground beef 15 oz can tomato sauce 1 pkg. taco seasoning 8 oz sour cream 1 cup shredded cheddar cheese Unroll crescent dough into a rectangle; press onto the bottom and 1-inch up the sides of a greased 13 x 2 baking dish.

Seal seams and perforations. Sprinkle with 1 cup of chips; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese, and remaining chips. Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.

Page 16 ~ 2010 Tasty Temptations

Meat, Poultry and Seafood Baked Salmon with Pesto - 1st Place Melody Stockton of Preston, MN

Swedish Meatballs - 3rd Place Susan Lien of Chatfield, MN

1 salmon fillet (3 lbs) 3/4 cup mayonnaise 1 pkg dried pesto mix Lemon pepper seasoning Grated parmesan cheese

2 lbs ground beef 2 tsp salt 1 large potato (peeled and grated) 1 tsp pepper 2 tsp sugar 1/2 tsp ginger 2 eggs 1/4 cup bread crumbs

Melody Stockton

Preheat oven to 350 degrees. In small bowl, mix mayonnaise with dried pesto mix and stir; set aside. Do not add oil or water. Line a large 15 x 10 x 1 baking pan with parchment paper or tin foil. Place fish on baking sheet and pat top dry with paper towel while checking to make sure no bones are in the fish. Sprinkle fish with lemon pepper and spread top of fish with pesto/mayo mix until coated. Put fish in oven and bake uncovered for 30 minutes, then sprinkle with grated parmesan cheese. Return to oven for 5-10 minutes or until fish flakes easily with fork.

Turkey Meatball Subs - 2nd Place Denise Pagel of Chatfield, MN 1 1/2 lbs ground turkey 1 medium onion, chopped fine 1 cup old fashioned oats 1/2 tsp black pepper 1/2 tsp garlic salt 1 tsp salt 1 tsp chili powder 2/3 cup evaporated milk

Sauce: 1/4 cup onion, finely chopped 2 cups ketchup 1 cup brown sugar 2 tbsp liquid smoke 1/2 tsp garlic salt

Susan Lien

Mix all ingredients by hand in large mixing bowl. Form into 2” balls and brown in 1/2 cup butter in an electric skillet on low, turning frequently so they brown evenly. Remove cooked meatballs from skillet and set aside.

In skillet, add 2 cups milk to meat juices and bring to boil. In small bowl mix 1 cup milk and 1/3 cup flour, whisk into boiling broth until thickened. Fold meatballs into thickened broth and serve over mashed potatoes, noodles, or rice.

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Denise Pagel

Combine turkey, onion, oats, black pepper, garlic salt, and chili powder. Add evaporated milk until you get a good consistency to form a meatball. Spray cake pan. Form into balls. Bake at 350 degrees uncovered for 15 minutes, then combine sauce and pour over all. Bake another 30 minutes.

Serve on sub buns with slice of swiss cheese.

Pinot Grigio - Aromas: Melon, lavender, grapefuit, peach.

Taste: Light-bodied, fruit, herbal.

Great with: Salmon, scallops, oysters.

Riesling - Aromas: Apple, lime, peach and honey. Taste: Light, crisp, floral. Great with: Pasta, Asian dishes, salads, creamy, buttery sauces Sauvignon Blanc - Aromas: Freshly cut grass, grapefuit, fig, melon. Taste: Brisk, herbal.

Great with: Asian cuisine, spicy dishes, fried food, shellfish Chardonnay - Aromas: Vanilla, clove, nutty, apple, citrus.

Taste: Full-bodied, dry buttery.

Great with: Seafood, chicken

Pinot Noir - Aromas: Roses, ripe cherry, earthy. Taste: Lightbodied, smooth, floral. Great with: Firm-fleshed fish, pork.

Merlot - Aromas: Dark berries, plum. Taste: Medium-bodied, soft, fruity. Great with: Grill meats.

Zinfandel - Aromas: Blackberry, raspberry. Taste: Spicy.

Great with: Turkey, steak, barbecued meats, Indian food.

Cabernet Sauvignon Aromas: Vanilla, cinnamon, currant, oak. Taste: Full-bodied, fruity, rich. Great with: Lamb chops, steak.

Preston Liquor, LLc 811 Hwy. 52 North, Preston,MN • Phone: 507-765-2565

2010 Tasty Temptations ~ Page 17

Meat, Poultry and Seafood Chicken and Green Bean Bake Terry Stokes of Chatfield, MN

Turkey Stew Elaine Bergo of Montevideo, MN

4 cups cooked chicken (chopped small) 1 can mushroom soup 2 cans green string beans (drained) 2 boxes Stove Top stuffing

5 pounds ground turkey (browned) 3 cups chopped celery 2 quarts chopped onions 10-15 pounds of potatoes 10-15 pounds of carrots Tapioca (mixed with vegetables to eliminate sticking together in clumps) 5 cans mushroom soup 5 large cans tomatoes 4 pounds peas

Mix together chicken, soup, and beans. Put in deep casserole dish, make up the stuffing mix, and layer on top of chicken and bean mixture. Bake at 350 degrees for 30 minutes.

Cook turkey, celery, and onions together. Precook potatoes with skins on, cool, peel, and cube. Precook carrots, slice, and cool. Add carrots and potatoes to mixture. Add mushroom soup, tomatoes, and peas. Mix all together. Place in a large roaster or cooker and heat completely.

pi c B o w lym

Supreme, All Meat, One Topping, Three Topping

Taco Salad, Grilled Chicken Chef’s Salad, Chef’s Salad, Dinner Salad

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SANDWICHES

Served with French Fries, Seasoned Fries or Onion Rings Chicken Salad Club, Tenderloin, Chicken Bacon Melt, BLT, Chicken Breast, Ham & Cheese, Chicken Salad, Philly Cheesesteak, Fish, Grilled Cheese

BURGERS

Served with French Fires, Seasoned Fries or Onion Rings Patty Melt, ‘Falcon’ Burger, Mushroom/Swiss Burger, Classic Burger, California Burger

The Place to “BE” 401 Kansas St, Preston, MN

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SPECIALTIES KID’S MENU

Served with Smiley Potatoes Chicken Strips, Grilled Cheese, Hamburger, Ham & Cheese

APPETIZERS

Onion Rings, Mushrooms, Mozzarella Sticks, Poppers, Mini Tacos, Cheese Curds, Combo Basket, Chicken Fries

Sirloin, Hamburger Steak, Fettuccini Alfredo, Chicken Strips

DESSERTS

Giant Cinnamon Roll, Pie, Brownie

BEVERAGES

Pop, Bottled Pop, Ice Tea, Hot Tea, Coffee, Punch, Hot Chocolate, Cappuccino, Shirley Temple, Juices

BREAKFAST

Served until 11:00 am Omelets, Eggs, Hashbrowns, Toast, Biscuits & Gravy, Meats, Pancakes, Oatmeal, French Toast

Page 18 ~ 2010 Tasty Temptations

Breads and Rolls Susie’s Sweet Rolls - 1st Place Susan Lien of Chatfield, MN

Overnight Pull-Aparts - 3rd Place Denise Pagel of Chatfield, MN

3 tubes refrigerator buttermilk biscuits Caramel Sauce: 1/4 cup + 1 tbsp cinnamon sugar 1/2 cup sugar 1/2 cup brown sugar 1/2 cup vanilla ice cream 1/3 cup butter

12 oz pecans (whole or pieces) 18 Rhodes frozen dinner rolls Cinnamon 3 oz box butterscotch pudding (not instant) 1/2 cup butter 1/2 cup brown sugar

Susan Lien

Blend 1/4 cup sugar and cinnamon together in small bowl.

Separate biscuits and dip into sugar/cinnamon mixture, coating all sides. Place biscuits on narrow side in greased Bundt pan (same way they came out of the tube). Set aside.

Place all caramel sauce ingredients in small saucepan and bring to a boil, stirring constantly so sauce doesn’t stick or burn to pan. Pour sauce over biscuits and bake at 350 degrees for 25-30 minutes. Cool on wire rack for 5 minutes. Turn upside down onto serving plate.

Raspberry Pull-Aparts - 2nd Place Barb Yetter of Fountain, MN 2 loaves frozen white bread, thawed 1/2 cup white sugar 1/2 cup brown sugar 2 tsp cinnamon 1/2 cup chopped nuts 1 pkg. raspberry gelatin (or your favorite flavor) 1/2 cup (1 stick) margarine

Barb Yetter

Thaw dough until just barely soft. Cut each loaf of dough into little pieces. Place in single layer in a greased 9 x 13 baking pan. Combine dry gelatin, sugars, and cinnamon and sprinkle over dough in pan. Cut margarine in slices and distribute evenly on top of dough. Let rise until light, about 35 minutes. Bake at 350 degrees for 30 to 40 minutes.

Kay Bigalk

Spray 9 x 13 inch pan with cooking spray. Sprinkle pecans in the bottom of pan. Place dinner rolls on top of pecans, 18 in all, spaced evenly. Sprinkle cinnamon on each roll. Sprinkle box of dry butterscotch pudding on rolls. Combine butter and brown sugar. Drizzle mixture over the rolls. Cover with flour sack towel and let set on the counter overnight to raise. Bake next morning at 350 degrees for 30 minutes. Invert onto tray so caramel is on top.

Crescent Rolls Irma Faulkner Rushford, MN 2 cups scalded milk 1 cup butter (may use margarine) extra butter for basting 1 cup sugar 2 tsp. salt 2 packages of yeast dissolved in 3/4 cup warm water with 1 tablespoon of sugar 6 eggs lightly beaten 9 cups flour Place butter, salt and sugar in a bowl, pour scalded milk over it, let cool until barely warm. Add beaten eggs and the dissolved yeast, then add flour and mix. Knead for 10-15 minutes. Let it raise approximately 2 1/2 hours. Punch down and knead for 5 minutes. Divide the dough into 5 balls, roll out into a circle, spread with melted butter, cut wedges and roll each tip ending on the bottom. Place on a greased cookie sheet, cover with a towel and let raise for 30 minutes. Bake at 400 degrees for 10-12 minutes or until light brown.

2010 Tasty Temptations ~ Page 19

Breads and Rolls

Schedule your appointments now for the upcoming holidays.

English Muffin Bread Wendy Thon of Spring Valley, MN 2 tsp yeast 2 cups flour 1 tsp sugar 1 tsp salt 2 tbsp nonfat dry milk powder 1/8 tsp baking soda 1 cup minus 1 tbsp water

Sandy’s Hair Affair 100 Main St. SW • Preston, MN 507-765-4773

Put all in bread machine and set on regular or small loaf.

Restaurant & Supper Club

Open 6 days a week

Mincemeat-Pumpkin Bread Anne Kappers of Spring Valley, MN 3 1/2 cups flour 2 cups sugar 1/2 tsp baking powder 4 eggs 2 tbsp baking soda 1 can solid pumpkin 1 tsp salt 2/3 cup water 1 tsp cinnamon 2/3 cup mincemeat 1 tsp cloves 2/3 cup chopped pecans 2/3 cup butter

Hwy. 52 & 16 • Preston, MN 507-765-3388

evening specials Includes salad bar or tossed salad

Monday - CLoSEd TuESday - Prime Rib WEdnESday Fish Fry - Bread basket, cole slaw, potato or salad bar ThuRSday - Sirloin Steak dinner FRIday - Top Sirloin or Pike SaTuRday - Prime Rib, Top Sirloin or Pike Sunday - Top Sirloin

Book your holiday parties soon!

Excellent lunch and evening dinner specials Gift Certificates Available

Combine first six ingredients, set aside. Cream butter and gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Add dry ingredients to creamed mixture, alternating with the water. Fold in mincemeat and pecans. Spoon into two greased and floured loaf pans.

Bake at 300-325 degrees for 1 - 1 1/2 hours.

Chad & Camri Harrington

11 miles South of Spring Valley on Highway 63 Phone: 507-561-2282 • M-F 8-5 • Sat. 8-12

Page 20 ~ 2010 Tasty Temptations

Pies, Pastries and Desserts Almond Braid - 1st Place Brenda Lokker of Preston, MN

Pumpkin Cream Pie - 3rd Place Kay Bigalk of Harmony, MN

2-3 oz pkg cream cheese (softened) 1/4 cup sugar 3 tbsp slivered almonds 2 pkgs 8 oz crescent rolls

1 1/2 cups pumpkin 1/4 tsp cloves 1/4 cup sugar 1 pkg instant vanilla pudding Kay Bigalk 8 oz softened cream cheese 3/4 cup + 2 tbsp milk 2 tbsp caramel ice cream topping Baked pastry shell 1 tsp cinnamon Whipped cream 1/2 tsp salt Toasted coconut 1/2 tsp ginger

Brenda Lokker

Glaze: 2/3 cup powdered sugar 4 tsp milk 2 tsp butter, softened Additional slivers of almonds Beat cream cheese and sugar until light and fluffy. Fold in almonds. Unroll crescent rolls on ungreased baking sheet; overlap long sides to form a square, sealing perforated seams. Spread with cream cheese filling down the center third of the square to within one inch of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on wire rack.

Combine powdered sugar, milk, and butter; drizzle over loaf.

Garnish with almonds and maraschino cherries if desired.

No Bake Pumpkin Pie - 2nd Place Susan Lien of Chatfield, MN 3 oz cream cheese (softened) 1 can pumpkin pie filling 1 cup + 1 tbsp milk 1/2 tsp ginger Susan Lien 1 tbsp sugar 1 tsp cinnamon 1 1/2 cup Cool Whip 1/4 tsp cloves 2 pkgs instant vanilla pudding mix 1 (9�) graham cracker pie crust Mix cream cheese, 1 tbsp milk, and sugar until smooth. Fold in Cool Whip and spread on top of pie crust. Chill for 1 hour. Mix 1 cup milk and pudding mixes for 2 minutes. Let stand to thicken for 5 minutes. Add pumpkin and spices to pudding and beat until smooth. Spoon onto cream cheese layer. Chill over night and garnish with a dollop or Cool Whip sprinkled with cinnamon.

In mixing bowl, beat cream cheese until smooth. Stir in pumpkin until blended. Add sugar, caramel topping, cinnamon, salt, ginger, and cloves. Beat until blended. Add pudding mix and milk beat on low speed for 2 minutes. Spoon into pastry shell.

Refrigerate at least 3 hours. Garnish with whipped cream and toasted coconut.

All-American Cheesecake Pie Brenda Mogren of Chatfield, MN 2 8 oz pkgs cream cheese 2 tbsp lemon juice 1/3 cup sugar 2 cups thawed Cool Whip 1 9 inch graham cracker pie crust Berries for garnish Mix cream cheese, lemon juice, and sugar until well blended.

Gently fold in Cool Whip, mix thoroughly. Spoon mixture into pie crust and top with berries. Refrigerate at least 4 hours or overnight.

Page x ~ 2009 Dining Guide

2010 Tasty Temptations ~ Page 21

Pies, Pastries and Desserts Butterscotch Sauce Barb Yetter of Fountain, MN 1/3 cup butter 1 cup light-brown sugar, firmly packed 2 tbsp light corn syrup 1/3 cup heavy cream Melt butter in saucepan over low heat. Stir in brown sugar, corn syrup, and cream. Cook to boiling point. Then remove from heat, and cool slightly. Serve warm over vanilla ice cream. Makes 1 1/4 cups.

Caramel Bars Marilyn Schreier of Preston, MN 2 cups oatmeal 2 cups flour 3 sticks butter melted 1 1/2 cup brown sugar 1/2 tsp baking soda 1/2 tsp salt Mix together all ingredients, and save a handful for the topping. Put into bottom of sprayed, nonstick 9 x 13 pan.

Bake at 350 degrees for 10-15 minutes. Sprinkle 2 cups of chocolate chips, melt 1 bag of caramels and 6 tsp milk. Pour over top and sprinkle with rest of dough. Bake 10-15 minutes more.

Carrot Bars Elaine Bergo of Montevideo, MN 4 eggs Frosting: 2 cups white sugar 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp vanilla 1 cup oil 3 cups grated carrots

Optional: 1 1/2 cups coconut 1/2 cup chopped nuts Frosting: 1 cup Crisco 1/4 cup melted butter 2 tsp vanilla 1/4 cup cream 3 1/2 cups powdered sugar Mix eggs, sugar, flour, baking soda and powder, salt, and vanilla together in a bowl. Add oil and carrots and optional ingredients. Bake at 350 degrees in a 9 x 13 pan for 30 minutes. Frost.

Cranberry Apple Cobbler Irene Jacobson of Wykoff, MN 5 cups sliced, peeled apples 2 tbsp butter 1 1/4 cups sugar 3/4 cup flour 1 cup fresh cranberries 1 tsp baking powder 3 tbsp minute tapioca 1/8 tsp salt 1/2 tsp ground cinnamon 3 tbsp milk 1 cup water 2 tbsp sugar 1/2 stick butter Heat oven to 375 degrees. Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon, and water in large saucepan. Let stand for 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with 2 tbsp butter. Mix flour, 2 tbsp sugar, baking powder, and salt in large bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve with whipped topping if desired.

Page 22 2010Dining Tasty Temptations x ~~2009 Guide

Pies, Pastries and Desserts Eclairs Suzanne Hyke of Preston, MN 1/2 cup water 1/4 cup butter 1/2 cup flour 2 eggs Vanilla Filling: 1 1/4 cup cold fat free milk 1/4 tsp vanilla 1 pkg sugar free pudding

there are no clumps. Pour the diet soda over all. Do not stir.

Cover with tin foil and bake another 20 minutes, uncover and continue to bake another 45 minutes or until nice and brown on top. Serve with Cool Whip or vanilla ice cream.

Easy Peach Dessert Denise Pagel of Chatfield, MN

(sugarfree instant)

Chocolate Topping: 1 1/2 cup milk 1 pkg choc. pudding 1 cup fat free whipped topping In sauce pan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat, let stand for 5 minutes. Add eggs one at a time, beating after each. Beat mixture until smooth and shiny. Transfer to a resealable bag. Seal and cut a 1 inch hole in the corner of the bag. Pipe 8, 3 1/2 inch logs on baking sheet. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees, and bake 10-15 minutes longer. Transfer to wire rack. Immediately cut a slit in each to allow steam to escape. Cool. Split and set the tops aside. Remove soft dough.

Filling: beat milk, vanilla, and pudding mix for 2 minutes. In another bowl, beat milk and chocolate pudding until thickened. Spoon vanilla filling into each eclair. Replace tops and spread with chocolate topping.

Easy Fruit Cobbler Ruth Callanan of Preston, MN 2 bags frozen fruit (any kind) 1 box yellow cake mix 2 cups diet Sprite or 7-Up Preheat oven to 375 degrees. Spray a 9 x 13 pan with Pam. Pour both bags of frozen fruit on the bottom of the pan.

Sprinkle the dry cake mix evenly over the fruit, making sure

29 oz can sliced peaches, with juice Betty Crocker Butter Pecan Cake Mix (or yellow) 1/2 cup butter, melted 1/2 chopped pecans (optional) Dump peaches with juice in 9 x 13 pan Sprinkle on dry cake mix. Drizzle melted butter over cake mix. Sprinkle nuts if desired. Bake at 350 degrees for 50 minutes. Cool and serve with Cool Whip.

Lemon Ladyfinger Dessert Grace Housker of Mabel, MN 1 package lemon gelatin 1/2 tsp almond extract 1 cup confectioners sugar 1 tsp grated lemon peel 2 cups boiling water 1 package ladyfingers 2 cups heavy whipping cream Lemon peel strips In a large mixing bowl, dissolve gelatin and sugar in water.

Stir until completely dissolved. Refrigerate until slightly thickened (about 45 minutes). Beat in cream and extract until cream mixture mounds slightly about 10 minutes. Fold in lemon peel. Split ladyfingers and arrange upright around edge of a 2 1/2� serving bowl (about 8� diameter). Set aside any unused ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish with remaining ladyfingers and lemon peel strips if desired. Cover and refrigerate for 2-3 hours

Page x ~ 2009 Dining Guide

2010 Tasty Temptations ~ Page 23

Pies, Pastries and Desserts Mother’s Green Tomato Pie Donna Gartner of Preston, MN

Oatmeal Pie Terry Stokes of Chatfield, MN

3 cups whole green tomatoes, chopped in food chopper Mix together: 1 1/2 cups sugar 3 tbsp flour (heaping) 1 tbsp vinegar 1/2 tsp cinnamon

3/4 cup white sugar 1/2 cup coconut 2/3 cup dark Karo syrup 3/4 cup quick oatmeal 1/4 cups butter 1 tsp vanilla 2 eggs slightly beaten

Add these ingredients to the chopped green tomatoes. Make pie crust. Put into crust pie tin, sprinkle top crust with sugar.

Bake at 350 degrees for 1 hour or until brown.

Mix ingredients together well and pour into an unbaked pie shell. Bake at 350 degrees until crust is done and mixture is thick and brown.

Oatmeal Caramelitas Wendy Thon of Spring Valley, MN 1 cup flour 1 cup quick cooking oats 3/4 cup brown sugar 1/2 tsp baking soda 3/4 cup margarine, melted 3 tbsp flour 1 cup chocolate chips Combine flour, oats, brown sugar, salt, and margarine to form crumbs. Press 1/2 of crumbs into bottom of 9” square pan.

Bake for 10 minutes. Sprinkle chocolate chips over baked crust. Mix caramel and flour and drizzle over chocolate chips; sprinkle remaining crumbs over caramel. Bake 15 to 20 minutes or until golden. Double for 9 x 13 pan.

Don’t worry about baking pies for your holiday family gatherings.

Call Joe “The Pie Man” Gosi to order all your holiday pies.

Ask about his new & original Carmel-covered Apple Pie! Open Daily 9:00am-6:30pm • Hwy 52, Preston, MN • 507- 765-4486

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Page x ~ 2009 Dining Guide

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 • editor@fillmorecountyjournal.com

www.fillmorecountyjournal.com e County Celebrating 25 Ye ars of Serving Fillmor

PRSRT STD AGE US. POST PAID 6 Permit No. 52161 IA DECORAH,

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Volume 25 Issue 32

Where’s the PAGE

25 Y ears o f Servin g Fillmor e Coun ty

National Trout Learning Center sets the table for regional meeting

beef?

ion Monday,

Online com

ments

11 PAGE

5

Beer and PAGE

bikinis

12

July 5, 2010 Volume 25

Ostrander ’s sidewalks PAGE

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Issue 41

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RCe Ink s and gFO l arrangethemselve fina an lation to lner as a stipu stated by Lesser, paen Z oel

By K irst the com ments. As public agreement betweented, reviewed, ents of a opinion nies had been draf themselves e While mom rmin dete by both hearing to subsidy may have and amended sel for gFORCe

By Jason the ness coun s, l busi eme lega agre nt at time sethre for a tly heated kept it all and While the final gFORCe jsethre@f illmo • May 20, been sligh recountyjo Fow ary Ink. been drafted by firm was City Council urnal.com Valley repo ler’s BP of Spring Exactly Rushford the Monday, Janu had the attorneys, Fillmore a year ago, today, it. thef t and rted an attempted in check at . the Cou to a Ink sed against signing nt is crulished a fron nty Journal pub of someonedamage as a resu 25 meeting ing was in regards eme advi agre lt an in t page trying “It’s high The hear on by the manufac in to the “I believe relationship way robb stor y titled, cash mac to brea k Ink, for cial in keeping the “I’m not try- Left: The location of the future site of the National Trout Learning Center in Preston, Minn.; Middle: an artistic representation of a 30-foot trout statue in the making • ery.”

May hine.

The loan applicati RCe 24, stor , gFO g with the help of the Preston Arts Council; Right: www.nationaltroutlearningcenter.org providing general information. unt d Lesser.

Photo and artwork provided string of y revolved around of Wykoff Ostrander Co-op turing firm idy in the amo tact,” state il anything, but tryin robb it a reported had subs e eries ic cil mak miles from to dera spanning anh a publ . The coun obstacles to 41 • Mayydrous ammoniaa thef t of Jan- ing has been swimming upstream tremendous amount of support. working in conjunction with the of Commerce recently voted to orah, hitt Fountain to Dec of $150,000recommendation c to clear away all.”

B y Jason sethre .

29, n The Preston Arts Council has NTLC steering committee, has commission Slim’s Woodshed along the ing five business ming poo the Preston swim received a from the economily beneficial for by an unk now jsethre@fillmorecountyjournal.com with hopes of establishing a peres stretch of manent home for the National collaborated with scrap metal established a temporary site that of Harmony, Minn., to carve up 52. with the l was burglarized Hearsay, came into play via uary 12th t Authority high lvHig hway sculptor Gary Greff to create a will involve a “soft opening” at a tree with his chainsaw at the park ing till found in the Over near Developmen granting the revo - person, also the hearing, with The table has been set for Trout Learning Center. lot -- no ng of ly a six Since the introduction of the 30-foot trout statue referenced 120 St. Anthony Street in Pres- annual Trout Days event and “The Trout Capital” of Minneved that od, from in favor to the start-up com Lesser duri money Karen May 20 throweek peri- • missing. ng he belie had the National Trout Learning Center as “Fintastical” to be displayed ton on May 15 during Preston’s then donate their work-of-art to 28, some Coordinator mit June 2, Gat ing loan ile the company ugh June Lesser stati the eDA had led sota. ens, County 25 regional sum been busy future jailbirds have of Wykoff eway Restaura nt pany. Whapplied for a $210,000s someone on the assumption thatr Preston, home to a portion of concept in May of 2009, the in the city of Preston, pending Trout Days -- with plans of ary See NTLC Page 3  Lantha Stev Janu se targ the Nur y to was burg eline eting busi coordinating an official grand in Fountai with an deal, prioover 700 miles of some of the momentum of interest from a donor contributions.

Chelsie originall loan fund guid new firm icipated in lic Health nesses rs. unreported larized n, Lanesbo a maxi- the loan was a doneoval. Dennis Comment on this article at cently Redalen (center), unt, County Pubr Duane Bak ke part state legislato opening some time in June.

The Economic Development wide variety of local and state most sought-after trout fishing to ton, of amo ore cash amount ro, unt Spri Pres amo stole prom ng standing t: Fillm ione ons with council’s appr The Preston Area Chamber www.fillmorecountyjournal.com Washing oted to director streams in the United States, organizations has reeled in a Authority of Preston, Minn. leaving a Valley and Wyk - • June 11, n. beside her limited the ,000.

Left to righ County Commissaborative discussi y to the off, trail ton,  Rive prou of $150 Terr 15 and gove of coll D.C of rsid d g ers pare loca l law evidence Root of rnment rela .. mum Brown, rles, involvin TURING Page ness own , Lanesboroe on the tions for nts, Jeff and Mic together. enforcement to piecfor Local busi h Creek, LTD See MANUFAC glar ized helle Red was burthe Nationa in St. Cha Rus nk e alen, was l Pork Prod article at Suspects with cash stole Since the Lesser, of Taras, of WonderI s ret on this ucers Cou n.

Fillmore Commen ountyjournal.com Sheriff ’s ncil in and char were apprehended several time a and Scott County orec Departm expressed is • June 18, ged. ent and enforcem www.fillm printing, cil their wish for area and Photo by Jason law ent Pres een ti-county closely toge in each city wor

By Jason discovered ton Iron Works Sethre to the coun program ement betw in a mul sethre k ther to solv there were delegat- a community-based al based. non-compete agre case be gun to , s jseth e each the D.C. offic stole four re@f illmo individu services flexible e. recountyjo caug ht are chances of gett ly $2,0 00,n, valued at roug bility for The village would then provide the bal- Gro the interest cost incurred by the debt will ote physical within a ifically rather than urnal.com tireless advo “She has been

By K aren r eisner

By K irsten Zoellner ing hprom prob and incl y, to ol udin able wing up er . g a Wet hHer e’s ed fairl Counties spec ance of their water needs by blending be reduced.

It strives for the U.S. cate on Capitol Hilla doubling in cont work, scho dn r eisn on farm the tim kreisner@fillmorecountyjournal.com kzoellner@fillmorecountyjournal.com m.

By K are ributions. events: inclu osed “one ity through eline of At the untreated water from their own well. Red In in rural Fountain, a beef this prom pork industry, The interest rate on the Revenue Bonds See CRIM lators, systet want state-impent. What activ community design, age of E Page 3 alen has som and sie ing otion is well Chelsie don’ MN legis Commen 26, Che  rnm A public hearing was held on the was over five percent while the interest and The ongoing topic of a water sale to the this scenario, the combination of water has been e excit ity of walk Acco -des relevant t Southeast missioners and size fits all” gove n of the state to Fillmore ing news prov rding to a press erved.” task of repr charged with lthe availabil from them the fund www.fillm on this article com ided by Minneso the at release indu s held a works in one regio orecount e in ing s. Ten percent of ating outs held back intention of the city of Chatfield to issue rate for the GO Bonds will be about 3.38 City of Rushford Village (CRV) consumed system components required to satisfy the esen Cou county yjournal.com their fund rtment head General Obligation Capital Improvement percent over the next 16 years. Matt- more than an hour of the exceptionally demand of approximately 3.285 millionThe ta, and our natio nty, will continuethe NPPC, “Redalen path ly productiv stry that ting a national rd evalu among n. county depa mit in St. Charles is not necessari the sevNati role in the plays a significa ing Plan Wangen this year. use ing goes towa Bonds and a proposal to adopt the son explained Minnesota law in 2001 long Monday, April 26th, council meeting. gallons of water, in combination with Wall, NPP to work with Chr n. ers Council onal Pork Prod nt

By Jade economic idea of movgraders from C is regional sum 25 to discuss col- another regio remarks Mena comes. Tobaccoh has been assis ucThe Fillm impact of Capital ore Cou th discusChelsie to recently promoted dent of governm tant vice presihighImprovement Plan at the city didn’t allow bonding for police, fire and Having received updated findings and a the operational cost is $21,017 annually on Januaryefforts and a redesigny In openingona County, said Minnesota yout ent over five a lot of at the enth and eigh of Minneso nty and the state director of council’s April 26 meeting. City Clerk city hall facilities without a referendum. report from project engineer John Stewart, to CRV. This would leave a comparative the organiza ent relations, ol to the was e perc The scho re men an Win th.

25 rativ ta. get it The dle t artis ices. govern- She as relations labo tion’s top Kaehler, With so to the bud reduced by derson maintained ental serv rd the mid Joelleng Young introduced Steve Mattson, About seven years ago the statute was of BDM Engineering and Surveyors, Inc., cost to the village user at slightly less ton, thanD.C ussed at in be a nonp many pork get sion related tral School Boa of governmto build a more effi- this should comfort- Securities, who has been help- changed. Now a public hearing is the the city once again debated the informa- that of city residents. This occurs because ol was disc fairly Northland ., public-poits Washing- mar will focus on comlobbyist. ers in Fillm years. gun to continue to producCen ket and petitive licy office.

25. The scho Followin ore n felt save

By K are Fillmore are trying ture. The counties discussion. cco use. lth necessary n r eisn ogy issues, science and technol- is represented County, the area ingldthe the city would not be charging the village on Januaryfew options Luehman the district wou from Lan g her graduati e. refinance its debt. The debt only requirement. No person from the tion associated with the potential sale.

Public Hea on, Mower is message out on toba er madcity and meeting including cient struc legislators to provide a that was incurred kreisner@ on esbo county, state quite well at from the in 2001 to make improve- public commented. The city will issue with The new report follows an April 13th for the maintenance expenses relatedChe - the ti-county planning rn- board went over at for cutting able ,000 if the move was gunders fillmoreco bou a lsie earn ro High School, antibiotics and animfood safety, midindle2002 to city hall and to make $1,435,000 General Obligation Capiare urging bility to the coun untyjourn Margene d the present com the drens’s spec nda ry of any chil Mul $150 In addi and national level. local gove ed a bach matters.” ments al.com city joint council meeting between Rushford the “laterals and the service line” that looking At the June al health degr tion to ee in they are 0,000 from the 2010 Two teachers frome as well, and more flexi reduce state-imposed County, note service system planning involving and hospitals elor’ recent appo public parkific play area in 28 meeting Chelsie’s the Chatfiel space Prior to -for the ambulance service and tal Improvement Plan Refunding Bonds, and CRV regarding the issue. Since that residents are charged. from the applied economi s ld mov more a Lueh wou intm . ties and to The goal is to allow munity healthd in the 1970’s. ments and schools to be accom- about $20 ol join cut.

Uni cs ent, Men ing scho be versi ordi nance d City Council, of the Minneso Suh ler refers to department.

In 2009, a typical city residencesotawould Series 2010A. meeting, CRV Engineer Michael Davy na Luehment hers re, her could the police Twin Citie ty of Minne- government relations NPPC as prod sink, a rural Pres Cra ig ed more to operate develope ta 2007 “Fre an to Brea budget. mandates. teacoriginal limiting ndent Myrabout the one teac there are twoThe has allow less. In the futu ton in in s. ucer funding was through the have paid $32.03 (5264 gallons of water).

The city went through the rating prothe room ible, reduc- was State Health Improve had responded to the presentation and 200 pork rinte asso cert smo edom . th Act” , for serve ties Sinc 6, ciate year ain king Supe Redalen was s on the Nati e graduati coun e this Public Pork Boa is designed need to tard a little plished with y as poss ey mann saidpossibly retir tant approved public area s was ordinance for to authorize the is- The EDA’s the real , they Project Revenue Bonds. cess with Standard and Poors hoping to requested that the city redo the analysis BDM Engineering proposes that been with ram (SHIp)chronic diseas- she emphasized the make con- mann talke plan to shift mon pursuing on, she has tric for the National a consul- Mensink rd. According to onal as efficientlwithout comprom may ents prog very doo that stud resistance. r smoking regu lating outlittle pub outstanding principal from those get an A rating, which would allow them with two different flow scenarios than value of this amount to a village oppo Rural Elec resident Craig Coopera , Min e citizens. prevention of move the The rtunities career growth ity and get prevention and t. gunder- governor’s She said money will lic ing costs, re foristhos to their City Cler in public area s. in If they have to rehibonds worked on tive Association and - 14-percent of nesota represents focused on Suh ler remCity Attorney Fred with obes $1,610,000. This amount, along to sell bonds at a reasonable rate. Matt- was earlier presented to the CRV. The vil- would be $31.81 per month. ols. cultu state scho at k the re the for ing services, n centered on four es associated p was part of tinuous improvemen Joel You the staff and rural agri- Agri total reve for the natio s: “Wh from he be will not s. an ordi nan arked he draf with $15,000 for administrative and son was pleased to learn the city earned a lage has also requested an increase in the Two sticking points remain with of Hou culture nue “Chthis l service tobacco. SHI 8 reform law two question nal ted withhad been contacte ng said be held backis supposed to elsie has America.

The discussio mplish and son posed 200 man Coll Committee Cha se with a total natio pork industry, ding: socia ing in restr ce mak ing smo call- position been a trem d finance 13 costs, scenario. First, at the April 13th amount of water purchased (gallons). one gran  will be financed through double-A rating. dousmeetin Peterson asset irApril, and. They are now h areas inclu ic health, highway, the Minnesota ess the state’s are we trying to accothat change dpa rent twice E Page an administicted outdoor areak- the city to , D-Minn. over $55 billion nal impact of Dur the issuance of GO Capital Improvement size tois a to our policy enThe refinancing of the debt will save Scenario 2, which to date has been a ing, the village argued meter and to addr care. ObeSee FILLMOR pass som urging paid back unallotment, whicbe redesign, publ ent. team with ing her nearly dollars per s Ame will we knowt?” rative offe designed th Morgan one with Plan Bonds. year ers,” said rica’s pork prod men the organiza four years nse or the grandchildren ething as Minneso- rising cost of heal of physical how cle at The length of time to pay the city about $280,000 over the life of lingering village option, entails a purchase crucial aspect in determining calculations ing this an it will eventually no and environm artidebt uc- has help Preston, has Mensink, of rura . The pen no jail time atta up Audrey had lack tion, Red is an improve ciation of off the will be the same. However, NPP12 t on this Adamso l Highway goodhue ched. er butts in City Park picked alen ed buil also been alty for a The Asso (AMC) has had an sity, related to a unhealthy diet, C vice means that although there is See CHATFIELD BOND Page 3  of 50 percent of the water needs of CRV. See RUSHFORD WATER Page  Commen yjournal.com an active violation s be a $25 tic policy president of dom n, roots program d NPPC’s grass- Fillmore County back, Isak son, t efficient will theyresident had requ . Anothn. Fillmore www.fillmorecount fine ity and anuse and /or secpaid ta Counties t over a few year g whe . issue Pork activ ess sado gre of and ested that s and head poli r, as AmbasThe ordi include the is mos ent of and the and tobacco certainty of the Porktical action com grow its of confattending a wide ongoing effor risk factorst County, said it groups based on bleacher in Mil have 27 perc government 19 or the nance includes Bloc is variety mitt eren PAC – over smoke are in Potter area Central will to redesign services. The goal k sits l Creek Park whe area ond hand ribute to the mos seeing almoee – help generateces and events to to organize the picn  ss and st a indu ic shelter , City Park, Thi to watch a softball re one awareness h cont delivery of partnership between Page 14 Park, the stry. s area was to whic ble causes of illnes. for the game.

See SUMMIT area with in Groen to build a local government, not included preventa ed State in skate park located in in state and avenue for an open death in the Unit ntives to work See SMOKING any area Mill Creek Park and an ince Page 8  located with open an king process with Commen SHIp has onsi -ma in t on 15 feet www this article decision on financial resp .fillmorec at ount yjou emphasis rnal.com

flexibility k for more Counties asLegislators from State

Burglary, theft in five Fillmore Co unty cities

Chatfield earns favorable AA bond rating

s ntral seeklve Fillmore Ce ortfall reso budget sh

Rushford City Council drafts water offer

Pork prod ucers gain a voice in D.C.

Chatfield ordinanceoutdoor smoking approved

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2010 Tasty Temptations ~ Page 25

Cakes, Cookies and Candy Chocolate Fudge Layered Banana Cake - 1st Place Marilyn Schreier of Preston, MN

Pineapple and Cream Muffins - 2nd Place Kay Bigalk of Harmony, MN

Cake: 2 1/4 cups cake flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp unsalted butter 1 3/4 cups sugar 4 eggs 2 1/2 cups mashed bananas + 2 whole bananas 1 tsp vanilla 1/2 cups semi-sweet chocolate chips

Chocolate Glaze: 1/2 cups heavy cream 1 tbsp butter 6 oz semi-sweet chocolate chips

2 cups flour 1 egg beaten 2 tsp baking powder 1 cup sour cream 1/2 tsp baking soda 8 oz can crushed pineapple in juice 1 pkg vanilla instant pudding 1/2 cup oil 2/3 cup brown sugar

Ganache Filling: 1/2 cups heavy cream 1/4 cup sour cream 9 oz semi-sweet chocolate chips Preheat oven to 350 degrees. Butter a 12 x 17 jelly roll pan Line the pan with parchment paper, then butter and flour paper. Make the cake; in small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and sugar, and add eggs one at a time, beating well after each egg. Beat the mashed bananas and vanilla. Beat the flour mixture and chocolate chips until smooth. Pour into pan, bake 20-25 minutes or until center is set. Cool. Loosen cake with spatula, cut cake lengthwise into 2 pieces 5 by 15 inches, trimming off outside edges of cake.

Prepare filling- in a heavy medium saucepan bring cream to a simmer. Remove from heat and stir in sour cream. Pour mixture over chocolate in medium bowl and then stir until smooth. Refrigerate until firm. Spread ganache filling over 1 layer of cake. Slice the 2 whole bananas 1/4� slices and arrange evenly over ganache. Place second layer on top.

Make the glaze in a heavy saucepan. Bring cream to a simmer, remove from heat, and stir in butter and chocolate.

Stir until smooth. Pour warm glaze over cake. Allow it to run down the sides. Place cake in freezer to firm for 30-40 minutes.

Kay Bigalk

Silt together flour, baking soda & powder, and pudding mix, then stir in brown sugar. In separate bowl, combine the egg and sour cream. Fold in pineapple and oil. Add egg and pineapple mixture to flour mixture and stir until moistened.

Batter will be thick. Spoon into prepared muffin tin (coated in nonstick spray or use paper liners). Bake at 425 degrees for 15 minutes. Allow to cool.

Mrs. Eisenhower’s Fudge - 3rd Place Barb Yetter of Fountain, MN 1 1/2 cups sugar 1 can evaporated milk 1/2 tsp salt 2 tbsp butter 2, 12 oz packages chocolate chips 12 oz German chocolate (3-4 oz pkgs) 1 pint marshmallow cream 1 1/2 cups chopped nuts

Barb Yetter

Put soft butter in saucepan. Combine first four ingredients in same saucepan and boil without stirring for 6 minutes.

Remove from heat. Add chocolate chips, German chocolate, and marshmallow cream. Stir until chocolate melts. Stir in nuts and pour into 2 buttered square cake pans or 1 large cookie sheet.

Page Guide Page x 26~~2009 2010Dining Tasty Temptations

Cakes, Cookies and Candy Brownie Bourbon Bites Kay Bigalk of Harmony, MN 1/2 cup soft butter 3 tbsp cocoa 1/2 cup brown sugar 1/2 cup semi-sweet chocolate chips 1/4 cup bourbon 1 cup coarsely chopped pecans 1 cup flour Cream butter and brown sugar until light and fluffy, about 5 minutes. Beat in bourbon. Combine flour and cocoa and gradually add to creamed mixture, beating until smooth.

Stir in chocolate chips. Cover and refrigerate for 1-2 hours. Shape in 1� balls, roll in pecans. Place 2� apart on ungreased baking sheets. Bake at 350 for 5 minutes or until dough is shiney. Cool; 5 minutes before carefully removing from pans to wire rack to cool completely. Store in airtight container.

Candy-Box Cookies Elaine Bergo of Montevideo, MN Cookies: 1 1/2 cups butter 1 1/2 cups powdered sugar 4 tbsp cream 2 tsp vanilla 1/2 tsp salt 4 cups flour Topping: 1 pound caramels 1/2 evaporated milk or cream 1/2 cup butter Icing: 6 oz chocolate chips 1/4 chunk paraseal wax 1/3 cup cream Do not refrigerate. Divide dough, roll out, oblong. Bake at 325 degrees on greased cookie sheets for 12-15 minutes.

Remove from pans, while hot. Cool, then dab each with

topping and icing. When making topping and icing, melt in double boiler. Drizzle topping over cookies. Cool before placing in storage. To prevent sticking together, layer sheets of wax paper between each cookie.

Chocolate Almond Biscotti Nikindra Hungerholt of Rushford, MN 1 1/2 cups sliced almonds, toasted 1/2 tsp salt 1 cup softened butter 1 tsp almond extract 2 cups sugar 3 1/2 cups flour 2/3 cup cocoa powder 4 squares vanilla almond bark 1 tsp baking powder 3 eggs 1 tsp baking soda Place 3/4 cup of the toasted almonds in a food processor bowl; cover and process until almonds are ground. Heat oven to 350 degrees. Cream butter and sugar; add cocoa, baking powder, baking soda and salt. Beat until combined.

Beat in the eggs and almond extract. Beat in as much of the flour as you can. Stir in remaining flour, the ground almonds, and the remaining 3/4 cup of almonds.

On pieces of wax paper, shape dough into two 14 inch long rolls. Place rolls on a cookie sheet at least 5 inches apart; flatten slightly. Bake 25-30 minutes. Cool on cookie sheet for 1 hour.

Cut each roll diagonally into 1/2 inch thick slices. Place slices cut side down on ungreased cookie sheets. Bake 8 minutes.

Turn slices; bake 7-9 minutes more or until cookies are dry and begin to crisp. Remove from cookie sheets to wire racks and cool completely.

Place vanilla almond bark in microwave safe bowl. Microwave until melted and smooth. Using a spatula, scrape almond bark into a plastic bag. Cut the corner of the bag.

Drizzle the almond bark of the biscotti. If desired, use additional almond slices to stick to the melted almond bark on the biscotti.

2010 Tasty Temptations ~ Page 27

Cakes, Cookies and Candy Chocolate Cake

Susie Swartzentruber of Harmony, MN

Ice Box Rolls Susie Swartzentruber of Harmony, MN

1 box chocolate cake mix 1 cup whipped topping ( 1 8 oz container Cool Whip) 6 oz cream cheese Caramel ice cream topping 2-4 large butterfinger candy bars

1 cup white sugar 1 pkg dry yeast 1 1/2 tsp salt 1 cup warm water 1 cup shortening 1 cup boiling water 2 eggs, beaten 6 cups sifted flour

Bake cake mix per directions, but divide batter between a 9” x 13” pan, and a 9” x 9” pan. When cake is out of oven, poke it full of holes with a knife. Top with caramel topping. Then let cool. Mix whipped topping with cream cheese mixture and Pour boiling water over sugar, shortening and salt. Let yeast frost cake. Add crushed butterfingers to taste. stand in lukewarm water until it starts to rise and get bubbly.

Add to mixture, then add beaten eggs and flour. Blend well.

Place in large bowl, grease dough, cover and may be stored Fudge Puddles in refrigerator up to 10 days. Roll out as for cinnamon rolls, Brenda Lokker of Preston, MN spread with melted butter, brown sugar, and cinnamon. Then roll up and slice as for rolls. Place in pans, let rise until light, 1/2 cup butter, softened then bake at 400 degrees for 12-15 minutes.

1/2 cup creamy peanut butter 1/2 cup sugar Caramel Frosting: 1/2 cup packed brown sugar 1/2 cup brown sugar 1 egg 1/2 cup cream 1 1/4 cups flour 3/4 tsp baking soda Put together in saucepan, stir every once in a while before 1/2 tsp salt putting it to boil. Start out on low heat, do not stir while boilFudge Filling: 1 cup semisweet chocolate chips 1 can sweetened condensed milk Chopped peanuts (optional) 1/2 tsp vanilla In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla. Stir together flour, baking soda, and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.

Back at 325 degrees for 14-16 minutes or until lightly browned.

Remove from oven and immediately make “wells” in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove. For filling, melt chocolate chips and milk in a microwave safe bowl for 1 minute. Stir until smooth, heating for 30 seconds more if needed. Add vanilla. Fill each shell with filling Sprinkle with peanuts. Leftover filling can be stored in refrigerator and served warm over ice cream.

ing. Bring to full boil for about 5-10 minutes, then cool until warm. Add 1 tsp vanilla, and enough powdered sugar until it has the right consistency.

Peanut Butter Cake Suzanne Hyke of Preston, MN 1 pkg yellow cake mix 1/4 cup vegetable oil 1 cup peanut butter 1/2-3/4 cup peanut butter chips, divided 1/2 cup packed brown sugar 1/2 cup chopped peanuts 1 cup water 1/2-3/4 cup chocolate chips, divided 3 eggs Continued on page 28

Page Guide Page x 28~~2009 2010Dining Tasty Temptations

Continued from page 27

Cakes, Cookies and Candy

In mixing bowl, beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs, and oil to remaining mixture. Blend until moistened. Beat high 2 minutes. Stir in the peanut butter chips and chocolate chips. Pour in 13 x 9 baking pan. Combine peanuts, reserved crumb mixture, and remaining chips.

Sprinkle over batter. Bake at 350 degrees for 40-45 minutes.

Cool completely.

Puppy Chow Cookies Denise Pagel of Chatfield, MN Cookies: 1 pouch peanut butter cookie mix 3 tbsp vegetable oil 1 tbsp water 1 egg Coating: 1 cup semisweet chocolate chips 1/4 cup butter or margarine 1/4 cup creamy peanut butter 1 tsp vanilla 1 1/2- 2 cups powdered sugar Heat oven to 375 degrees. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms. Shape dough into 1” balls. On ungreased cookie sheet, place balls 2” apart. Bake 8-9 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheet. Cool completely, about 15 minutes. In small microwaveable bowl, microwave chocolate chips, butter, and peanut butter uncovered on high 1 minute. Remove and stir, microwave additional 30 seconds if needed. Stir until smooth. Stir in vanilla. Place 1 1/2 cups powdered sugar in 1-gallon resealable baggy and set aside.

Place 6 cookies in large bowl. Pour 1/4 of chocolate mixture over cookies in bowl. Using a rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack. Repeat until all cookies and chocolate is gone.

Raw Apple, Raisin Cookies Renata Rislow of Lewiston, MN 3/4 cup meat drippings (or canola oil) 1 1/2 tsp cinnamon 1 1/4 cup brown sugar 3/4 tsp nutmeg 1/2 cup white sugar 1/2 tsp cloves 3 eggs 1/2 tsp allspice 3 cups flour ( 1 whole wheat, 2 white) 2 cups raw, chopped apples 1 tsp baking soda 2 3/4 cups raisins 1 1/2 tsp baking powder Chopped nuts optional Mix in order given. Drop onto a greased cookie sheet in the size of a 1 1/2” ball.

Bake at 350 degrees for 15 minutes. Cool on a wire rack.

Rhubarb Upside Down Cake Angi Brunsvold of Preston, MN 1 yellow cake mix 4 cups chopped rhubarb 1 cup sugar 1 pint whipping cream Preheat oven to 350 degrees. Prepare cake mix as directed on box and put into well greased 9 x 13 pan. Sprinkle 4 cups chopped up rhubarb over top of bake batter. Sprinkle 1 cup sugar over the top of the rhubarb. Pour the whipping cream over the top of the sugar. Bake for 50-55 minutes. Sprinkle with powdered sugar and serve.

2010 Tasty Temptations ~ Page 29

Cakes, Cookies and Candy Rudi’s Chocolate Delight Susan Lien of Chatfield, MN

2 cups sugar 2 tsp baking soda 3/4 cup baking cocoa 1 tsp vanilla 1/2 cup shortening 1/4 tsp salt 2 eggs 1 cup milk 2 cups flour 1 cup boiling water In large mixing bowl add vanilla, sugar, cocoa, and shortening. Beat in eggs. Add in dry ingredients and beat until wellblended. Blend in milk. Beat in boiling water for 2 minutes (batter will be thin). Pour into greased 9 x 13 baking pan.

Bake at 350 degrees for 30 minutes. Cool for 2 hours before frosting. Frost with favorite flavor.

Sour Cream Candy Gene Voight of Preston, MN 2 1/2 cups sugar 1 cup whipping cream- leave out overnight 2/3 cup white Karo syrup 1 tsp vanilla Combine all ingredients in large saucepan or pot. Cook to soft boil using a candy thermometer. When done, hand stir over and over until candy starts to thicken. Pour into 8 x 10 pan or dish. Let cool and cut into squares.

Spicy Pumpkin Cupcakes Anne Kappers of Spring Valley, MN 4 eggs 2 tsp baking powder 1 can LIBBY’S solid pack pumpkin 1 tsp baking soda 1 cup sugar 1 tsp cinnamon 3/4 cup firmly packed brown sugar

1/2 tsp ginger 1 cup oil 1/2 tsp nutmeg 2 cups flour 1/2 tsp salt Beat eggs in large mixing bowl. Add pumpkin, sugars and oil; beat well. Add remaining ingredients. Beat until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting.

Cream Cheese Frosting Combine 3 oz cream cheese, 1/4 cup butter, 1 tsp vanilla, and 2 cups powdered sugar in a small mixing bowl. Beat until light and fluffy.

Ultimate Chocolate Chip Cookies Marilyn Schreier of Preston, MN 3/4 stick Crisco butter 1 3/4 cups flour 1 1/4 cups brown sugar 1 tsp salt 2 tbsp milk 3/4 tsp baking soda 1 tbsp vanilla 6 oz pkg chocolate chips 1 large egg Heat oven to 375 degrees. Beat Crisco and brown sugar in large bowl with electric mixer until light and fluffy. Beat in milk, vanilla, and egg. Stir in flour, salt, and baking soda.

Blend in chocolate chips. Drop by rounded tbsp, about 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes for chewy, 11-13 for crisp. Cool 2 minutes on pan.

Page Guide Page x 30~~2009 2010Dining Tasty Temptations

Dips, Sauces and Spreads

Black Bean and Corn Salsa Dip - 1st Place Irene Jacobson of Wykoff, MN

Baked Blue Cheese Dip Susan Lien of Chatfield, MN

1 16 ozcan black beans (rinse/drain) 1 8 ozcan whole kernel corn (drained) 1 small red bell pepper (seeded/diced) 1/2 cup diced red onion 1/2 cup diced celery 1/2 cup salsa 2 tbsp lemon juice 1 tsp ground cumin 1 garlic clove, minced 1/4 tsp salt

7 slices bacon (cooked/crumbled) 1 tsp garlic powder 8 oz cream cheese 1/4 cup half & half 4 oz blue cheese 2 tbsp dried chives 3 tbsp slivered almonds

Irene Jacobson

Combine all ingredients in bowl. Serve with chips.

Place bacon, garlic powder, cream cheese, half & half, blue cheese and chives in blender and blend until smooth and creamy. Place into a 9 x 9 baking dish. Sprinkle with almonds and bake at 350 degrees for 30 minutes. Serve hot with French bread, bagels, crackers, and more.

French Onion Cheese Fondue - 2nd Place Suzanne Hyke of Preston, MN

Butterscotch Sauce Barb Yetter of Fountain, MN

1 can condensed cheddar cheese soup 1 carton 8 oz French onion dip 2 cups shredded cheddar cheese Suzanne Hyke 1 loaf french bread or assorted vegetables

1/3 cup butter 1 cup light-brown sugar, firmly packed 2 tbsp light corn syrup 1/3 cup heavy cream

In saucepan, combine soup and dip. Add cheese. Cook and stir over medium-low heat until cheese is melted. Keep warm and serve with bread or vegetables.

Melt butter in saucepan over low heat. Stir in brown sugar, corn syrup, and cream. Cook to boiling point. Then remove from heat, and cool slightly. Serve warm over vanilla ice cream. Makes 1 1/4 cups.

Pumpkin Dip - 3rd Place Ruth Callanan of Preston, MN 1 can pumpkin 8 oz cream cheese 1 cup powdered sugar 2 tsp pumpkin pie spice Blend ingredients well. Serve with pretzel twists or ginger thins.

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Page x ~ 2009 Dining Guide

2010 Tasty Temptations ~ Page 31

Dips, Sauces and Spreads Game Day Dip Denise Pagel of Chatfield, MN 8 oz cream cheese, softened 15 oz can Hormel chili with beans 8 oz shredded cheddar cheese Spread cream cheese evenly in bottom of quiche or pie dish.

Put the can of chili on top of cream cheese, spread out. Top with shredded cheese over all. Microwave on high power 4-6 minutes until cheese is melted. Serve with Tostitos chips.

Shrimp Dip Anne Kappers of Spring Valley, MN

1/2 cup Spin Blend Salt and pepper to taste 1/4 cup ketchup 1/2 medium onion, minced 1 tsp lemon juice 2 cans tiny shrimp (drained) 1 tsp horseradish Mix cream cheese, Spin Blend, and ketchup together until smooth. Add lemon juice, horseradish, and spices. Fold in onions and shrimp.

Serve with potato chips, crackers, pretzels, or fresh vegetables.

1 package cream cheese Several drops Tabasco sauce

Special Diet Strawberry Rhubarb Coffee Cake - 1st Place Nikindra Hungerholt of Rushford, MN Cake: 3 cups gluten-free flour blend 1 tsp baking powder 1/2 cup nondairy butter sticks Ener-G Egg replacer 3/4 cup + 2 tbsp rice milk 1/2 tsp baking soda 1 cup sugar 1/2 cup applesauce 1 tsp vanilla extract 3 tsp lemon juice Filling: 1/2 cup sugar 1/3 cup cornstarch 2 cups rhubarb 10 oz strawberries 2 tbsp lemon juice

Topping: 1/4 cup nondairy butter sticks 1/4 cup sorghum flour 3/4 cup sugar 1/4 cup tapioca flour Preheat oven to 350 degrees. In a small bowl, combine rice milk and lemon juice. In a separate bowl, cream sugar and butter sticks. Add applesauce, prepared egg replacer, vanilla extract, and rice milk mixture. Mix until combined. Stir in gluten-free flour blend, baking soda, and baking powder.

Grease 9 x 13 pan. Pour half the cake batter into the pan.

Combine all filling ingredients into a saucepan over medium heat. Bring to a boil stirring constantly until thickened.

Remove from heat and let cool, then spoon the filling on top of the first layer of batter. Pour rest of batter on top of filling.

Mix topping ingredients together and cut in butter. Sprinkle on topping. Bake in oven for 45-50 minutes.

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