Taste of Winter Recipe Book 2011

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 8

February 2011 Freeborn County Shoppers

DESSERTS Rosemary Mint Sugar Cookies Wendy Nickel, Kiester, MN 1 -17.5 oz. Sugar Cookie Mix 1 stick or 1/2 C Butter or Marg. softened 1 Egg 1 Tbls. fresh Rosemary, chopped 1 Tbls. fresh Mint, chopped Crystal Sugar for Garnish Heat oven to 375°. Stir cookie mix, softened butter, egg, rosemary & mint in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch ea. Place 2'' apart on ungreased cookie sheet. Bake for 6 minutes. Remove from oven, sprinkle with sugar, bake another minute, remove from pan. Cool for at least 1 min. before removing from cookie sheet. Cool completely. Store in airtight container. Yields 36 cookies.

–––– Pumpkin Pie Cake Clarice Baaken, Albert Lea, MN 1 - 29 oz. Large Can of Pumpkin 1 - 12 oz. Large Can Evaporated Milk 4 tsp. Pumpkin Pie Spice or 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. cloves

1/2 tsp. Salt 1 Cup Sugar 3 Eggs, beaten Beat all together. Pour into a 9x13 pan.

1 Yellow Cake Mix 1 1/2 Sticks Butter, melted 1/2 Cup Pecan Sprinkle one pkg. yellow cake mix over the top of pumpkin mixture in pan. Drizzle melted butter over top of cake mix. Sprinkle with nuts. Bake 50 minutes at 350° or until brown. Serve with whip cream.

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Rolls - Streusel Coffee Cake Marilyn Wendt, Albert Lea, MN 4 1/4 Cups Flour 1 pkg. Dry Yeast 1 Cup Milk 120°-130° 1/3 Cup Sugar 1/3 Cup Margarine 1/2 tsp. Salt 2 Eggs Beat milk, yeast, eggs, margarine & 2 cups flour. Add remaining ingredients. Beat on slow speed until smooth. Let rise until double. Punch down. Press dough into 2-8'' pans greased. Top with streusel of 2/3 cup brown sugar, 2/3 cup flour, 1/3 cup butter.

Sprinkle with nuts. Press into dough. Let rise until double. Bake 375° about 45 minutes until golden brown. I used my mixer for all, on the lowest speed.

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Apple Crumb Pizza Pie Katie Koziolek, Hartland, MN Pastry for 8'' 2 crust pie Crumble topping: 6-7 tart apples (about 6-8 C) Braeburn’s best 3/4 cup all-purpose flour 1 teaspoon Fruit Fresh 1/2 cup sugar (or Sugar’n’Spice*) 1 cup Sugar’n’Spice* 1/2 cup butter or margarine Prepare pastry as for pie, except roll into one-inch larger than a 12” pizza pan. (This will also work in a jelly roll pan). Ease into pan and flute edge. Make crumb topping by cutting butter into flour and sugar. Cut cored apples into thinly sliced wedges.

Peeling is optional. (I like to slice the apples and core it at the same time by cutting the apple in half and neatly slice the apples through the core and then remove the core.

Beginning at the edge of the crust overlap slices in a circle and finish with center. If there are more apples, make a second row staggered. (Make stripe rows in a jelly-roll pan.) Sprinkle with Fruit Fresh and Sugar and Spice. Top with crumble topping. Bake in 450˚ oven for 30 minutes or until apples are tender. Serve warm. Makes 8-10 servings. *SUGAR ’N’ SPICE Mix together: 2 cups sugar, 2 T cinnamon, 1/2 teaspoon dried orange rind, 1/2 t. nutmeg. Store in shaker jar and use for French toast topping, cinnamon rolls, cinnamon toast, cereal topping. It can be made lighter by substituting part of the sugar with Splenda or sugar substitute.

–––– Honey & Spice Cookies Wendy Nickel, Kiester, MN 3/4 Cup Honey 1/2 Cup Butter 1 Egg 2 Cups Flour 1 Cup Raisins 1 Cup Walnuts optional 1/4 tsp. Salt 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1 tsp. Soda Heat honey & butter in saucepan. Let cool.

Blend in egg. Sift together flour, salt, cinnamon, nutmeg & soda. Blend all together.

Stir in raisins & walnuts. Heat over 375°. Roll 2 T of dough into balls. Place on prepared cookie sheet. Bake for 10 minutes. These are great with blueberry jam or preserves used as "sandwich" filling.

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Ice Box Cookies Cindy Martin, Albert Lea, MN 1 Cup Shortening (best with butter) 1 Cup Brown Sugar 1 Cup White Sugar 2 Eggs, well beaten 1 1/2 Cup Flour 1 tsp. Soda 1 tsp. Salt 3 Cups Oatmeal 1/2 Cup Nut Meats 1 Cup Coconut 1 tsp. Vanilla Mix & chill a little. Form in rolls and wrap in wax and chill further. Slice roll. Bake at 350° for 6 to 8 minutes.

–––– Rum Cake Darlene Winter, Albert Lea, MN 1 Cup Chopped Nuts 1 Box Yellow Cake Mix 1 - 3 3/4 oz. Vanilla Instant Pudding Mix 4 Eggs 1/2 Cup Cold Water 1/2 Cup Wesson Oil 1/2 Cup Dark Rum Grease & flour 10'' tube pan. Sprinkle nuts on bottom of pan. Pour batter over nuts.

Bake 1 hour at 325°. Cool. Invert on plate, prick top. Spoon & brush glaze over top.

Glaze: 1/4 cup butter, 1 cup sugar, 1/4 cup water, 1/2 cup rum. Melt butter, add water & sugar. Boil 5 minutes. Remove and stir in rum.

–––– Easy Dessert Marilyn Wendt, Albert Lea, MN 1 Can Pineapple Tidbits, drained 1 Yellow Cake Mix 1/4 Cup Walnuts 1 Can Cherry Pie Filling 1 Cup Melted Butter or Ole 1 1/2 Cup Coconut Place pineapple & pie filling into 9x13 pan.

Sprinkle cake mix and coconut over top.

Cover with melted butter or ole & walnuts.

Bake 350° for 30 min. You can use all sugar free ingredients. Serve warm with cool whip or ice cream.

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Layered Cracker Bars Darlene Winter, Albert Lea, MN Line 9x13 pan with Keebler Club Crackers 3/4 Cup White Sugar 1 Stick Margarine 1/2 Cup Brown Sugar 1/4 Cup Milk 1 Cup Crushed Graham Crackers Boil til thick. Add 1 tsp. vanilla. Cool. Spread on crackers. Put layer of crackers on top.

Frost With: 1/2 of 6 oz. pkg. Chocolate Chips 2/3 Cup Peanut Butter 1/2 of 6 oz. pkg. Butterscotch Chips Melt and spread over top.

–––– Chocolate Peanut Butter Pie Katie Koziolek, Hartland, MN 1-9 inch baked Chocolate Pie Crust 8 oz. cream cheese, softened 1 cup chocolate chips (milk or semi-sweet) 1/2 cup powdered sugar 2 tablespoons corn syrup 3/4 cup peanut butter, creamy or crunchy 1 tablespoon butter or margarine (not low-fat) 1 teaspoon vanilla 2 cups whipped topping (Cool Whip) Melt chocolate chips, syrup and butter in small bowl in microwave up to 2 minutes, stirring often until chips melt. Stir until smooth and spread on pie crust. Let set while preparing rest of filling.

Filling: Beat together until smooth: cream cheese, powdered sugar, peanut butter and vanilla. Fold in whipped topping. Spread over chocolate in pie shell. Garnish with chocolate chips, toffee candy pieces or warmed peanut butter or mini Reese’s pieces. Chill 4 hours or until firm.

CHOCOLATE PIE CRUST Just before adding water to regular pie crust, stir in 3 tablespoons chocolate drink powder (Quick), then add water and toss to form ball for rolling.

Roll into pie pan, flute edge and prick crust.

Bake at 400˚ for 10 minutes. Or To 1+1/4 cups chocolate graham cracker crumbs stir in 3 tablespoons melted butter or margarine.

Press into pie pan. Or Use chocolate syrup for part of the water in a regular pie crust.

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Taste of Winter

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 2

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 7

APPETIZERS Reuben or Rachel Hot Dip Heather Nielsen - Albert Lea 16 oz. corned beef or 16 oz. of turkey (sandwich style-Buddigs works well) 16 oz. cream cheese 1 pkg. shredded swiss cheese 1 can sauerkraut (rinsed and drained) 1 Tbls. ketchup Dice up meat. Mix up all ingredients well with mixer and put in crock pot on low until warm. Serve with rye bread, crackers, or tortilla chips.

ENJOY!!

–––– Open Face Crab Ciabatta Darlene Winter, Albert Lea, MN 1 - 1/2 pt. ctn. Purchased Deli Crab Salad 1/2 Cup Smoked Almonds, chopped OR dried fruit & nut trail mix, chopped 1 tsp. Snipped Fresh Rosemary 6 - 1/2 inch thick slices Ciabatta or French Bread, toasted In small bowl combine crab salad, almonds or trail mix and rosemary. To serve, spread on toasted bread slices.

Cheeseball Spread Nancy C. Hoium, Albert Lea, MN Beat 2 - 8 oz. pkgs. softened cream cheese, 8 oz. pkg. shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese and 1/2 cup Kraft real mayonnaise together until well blended. Add one bunch chopped green onions and 1/4 tsp. black pepper. Mix well. Cover, refrigerate for several hours or overnight.

Let sit out a little before serving so you can spread it with a knife. Serve with crackers.

Makes 2 cups.

Optional: Form into a football shape; cover with a package of Oscar Mayer Real bacon bits. Add pimento or red pepper strips to form "lacing" for "football".

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DESSERTS Crinkle-top Molasses Cookies Beth Huston, Albert Lea, MN 2/3 cup canola oil 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/4 cup molasses 1 cup all-purpose flour 1 cup whole-wheat flour 2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1 tsp. heaping ground ginger 1 tsp. vanilla 3/4 tsp. ground cloves 1/3 cup white sugar for rolling dough balls Mix all ingredients together & make 2 dozen dough balls and roll in white sugar. Bake at 350 degrees for 9 minutes. Let the cookies cool on the cookie sheet and they'll be soft in the middle and crispy on the edges. They are so good in the winter!

–––– Zucchini Brownie Marilyn Wendt, Albert Lea 3 Eggs 1 Cup Sugar 1/2 Cup Vegetable Oil 1 Cup Zucchini, grated 1 tsp. Vanilla 1 1/2 Cups Flour 1/4 Cup Cocoa 1 tsp. Soda 1/4 tsp. Salt 1/2 tsp. Cinnamon Beat eggs, sugar and oil. Add zucchini & vanilla. Combine and add remaining ingredients. Bake in greased 9x13 pan 350° 20-30 minutes. Frost when cooled.

–––– White House Cookies Clarice Bakken, Albert Lea, MN 2 sticks Butter or Margarine 1 Cup Vegetable Oil 1 Cup Brown Sugar 1 Cup White Sugar 3 Egg 1 tsp. Vanilla 3 1/2 Cups Flour 1 tsp. Baking Soda 1 tsp. Cream of Tarter 1 Cup Rice Krispies 1 Cup Oatmeal 1 Cup Coconut 1 Cup White Chips Cream together butter & sugar. Add eggs and vanilla. Sift together flour, baking soda and cream of tarter, add to creamed mixture.

Add cereal, oatmeal, coconut and chips.

Drop by teaspoon on to an ungreased cookie sheet. Bake at 350° 12-15 minutes. I use parchment paper so cookies don't stick.

Vanilla Chip Dessert Clarice Baaken, Albert Lea, MN 3 Cups Vanilla Wafer Crumbs (about 60) 1/2 Cup Butter, melted 3 Tbls. Brown Sugar 1 - 12 oz. pkg. Vanilla White Chips 2 - 8 oz. pkgs. Cream Cheese, softened 2 Cups Sour Cream (16 oz.)

1 - 8 oz. Cool Whip, thawed Mix wafer crumbs, butter and brown sugar.

Press into a greased 9x13 pan. Bake at 350° for 5-8 minutes, cool. In microwave melt chips stir until smooth. In a large bowl beat cream cheese & sour cream until smooth.

Add melted chips & beat well. Fold in whip topping. Pour over crust. Cover and refrigerate for 2 hours or till set. Drizzle chocolate topping over it before serving.

–––– Cherry Dream Cake Carol Ohm, Alden, MN 1 White Cake Mix 1 - 3 oz pkg. Cherry Gelatin 1 1/2 Cups Boiling Water 1 - 8 oz. pkg. Cream Cheese, softened 2 Cups Whipped Topping 1 - 21 oz. Can Cherry Pie Filling Prepare cake mix according to pkg. directions, using a greased 9x13 baking pan.

Bake at 350° for 30-35 min or until toothpick comes clean. Dissolve gelatin in boiling water. Cool cake on wire rack for 3-5 min.

Poke holes in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 minutes. Cover & refrigerate for 30 min. In mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Serves 20.

–––– Cheese-Cake Bars Oda Meyer, Walters, MN 2 - 8 ct. cans Crescent Rolls 1 - 8 oz. Cream Cheese 1/2 Cup Sugar 1 Egg Yolk, save the white 1/2 tsp. Vanilla In medium bowl mix cream cheese, sugar & egg yolk & vanilla. Lay 1st pkg. crescent rolls in a 9x13 pan. Add cream cheese mixture over top of the bottom layer & spread flat.

Lay a 2nd pkg. of rolls on top to make 2nd layer. Beat egg white frothy & brush over top layer. Sprinkle with cinnamon sugar if desired. Bake as per instructions on crescent rolls. Let cool before cutting. Can top with any pie filling.

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Chocolaty Date Walnut Cookies

1st Wendy Nickel, Kiester, MN Place 1-17.5 oz. pkg. Chocolate Chip Cookie Mix Winner 1 Stick Butter or Margarine, softened 1 Egg Date Mixture: 3/4 Cup Dates, chopped 3/4 Cup Water 3 Tbls. Granulated Sugar 1 Tbls. Cornstarch 36 Walnut Halves Preheat over to 375°. In food processor blend together cookie mix, butter & egg.

Refrigerate dough. In med. size sauce pan mix dates, water, sugar & cornstarch. Over med. high heat cook mixture until thickened. Stirring constantly. Cool. Use one tablespoon of dough-roll into a ball and place at least 2'' apart on a cookie sheet. Top each cookie with a rounded tsp. of date mixture. Bake for 8-10 minutes. Remove from oven. Top each cookie with a walnut half. Cool at least one minute. Remove from pan. Yields 3 dozen.

Caramel Nut Bars Cindy Martin, Albert Lea, MN 1) Line 9x13 pan with graham crackers (one layer).

2) Boil in sauce pan for 2 minutes: 1 cup brown sugar well packed, 2 Tbls. Lt or Dk Corn Syrup, 1 cup butter (not margarine) 3) Stir until it stops bubbling and pour mixture over crackers 4) Sprinkle 1-12 oz. pkg. chocolate chips & 1 cup finely chopped nuts over hot caramel mixture. Use a spatula to press nuts & chips into hot caramel. Cool to room temperature.

Cut bars with pizza cutter. Refrigerate & enjoy or freeze.

–––– Lime Pound Cake with Strawberry Sauce Bonita Moeller, Albert Lea, MN 2-16 oz. boxes Pound Cake Mix 1 1/3 Cup Water or Whole Milk 1/2 Cup Butter, softened 4 Large Eggs 1 tsp. Lime Zest 1 Tbls. Lime Juice Strawberry Sauce recipe below Garnish Lime Wedges, Fresh Strawberries Preheat oven 350°. Lightly spray a tube pan & flour. In large bowl combine cake mix, water, butter & eggs. Beat at low speed with mixer for 30 sec. Increase speed to med. & beat 2 more min. stopping to scrape bowl.

Batter will be thick. Stir in lime zest & juice.

Spoon batter into pan. Bake 1 hour 10 min.

Cool in pan 10 min. Remove from pan cool on wire rack. Serve with fresh strawberry sauce, garanish w/lime wedges & strawberry.

Strawberry Sauce Makes 1 Cup: 1 1/2 cups fresh strawberries hulled, 1/3 cup sugar, 2 tsp. lime zest. In food processor combine strawberries, sugar, zest, process till smooth.

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Blueberry Crumb Cake Lorraine Hansen, New Richland, MN 3 Cups sifted Flour 1 tsp. ea. Bake Soda & Baking Powder 1 Cup Sugar 1 Cup Butter or Margarine 1 Cup Sour Cream 1 Cup Milk 1 tsp. Vanilla 2 Eggs 1 - 21 oz. Can Blueberry Pie Filling Topping: 1/4 C Flour, 1/4 C Sugar, 3 T Butter Mix first 4 ingredients and cut in butter.

Add sour cream, milk, vanilla, eggs. Beat well, spread 1/2 of batter in oiled, lightly floured 9x13 pan. Spoon pie filling on top, spread carefully. Top with remaining batter. Combine topping ingredients, sprinkle over cake. Bake 350° for 40-45 min. Can use cherry pie filling, very good.

–––– Black Bean Brownies Darlene Winter, Albert Lea, MN 1 - 15 oz. Can Black Beans 1 Brownie Mix, to make 9x13 pan Puree black beans including liquid. Add to brownie mix. Stir to combine. Bake in 9x13 pan according to pkg. directions. You can add chocolate chips if you want.

–––– Baked Apples Mildred Koester, Albert Lea 6 Apples, cored Put in 8x8 pan. Sprinkle sugar & cinnamon to taste in apple cavity. Put a half pad of butter on each apple and pour 2 cups of water over apples. Bake 350° till apples are done when pierced. Can put raisins in apple cavity before baking also.

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 6

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 3

MAIN DISHES

Brown pork in large pot or Dutch oven (about 8 quart) over medium heat. When almost done, remove any fat, if necessary. Add onion, celery, pepper and garlic and stir-fry until tender-crisp.

Puree tomatoes in blender and add to pot with juice, sauce and broth. Stir in seasonings and carrots and bring to boil. Cover and simmer over low heat about 20 minutes. Add green beans, kidney beans and zucchini. Add pasta and cook for 15 minutes until pasta is tender. Makes 10-12 servings.

–––– Skillet Corned Beef and Cabbage Hot Dish Katie Koziolek, Hartland, MN 1/2 tablespoon bacon fat (from broiling) or butter or olive oil (or less) 1 to 2 ribs celery, sliced 1 cup chopped onion 1-2 cloves garlic, minced 6-8 cups shredded cabbage 1 tsp. lemon-pepper seasoning or herb seasoning 2 cups chopped cooked red potatoes skins-on 1/2 lb. cubed or shredded cooked corned beef Cook potatoes in microwave and set-aside. Warm meat also, if added. Stir-fry celery, onion, and garlic in large non-stick electric skillet at 300˚, until tender-crisp. Use fat just to keep from sticking, if necessary. Stir in cabbage and seasoning of choice.

Stir-fry until cabbage starts to wilt. Add potatoes and stir to coat. Add meat and heat. Serve immediately. This is one of our favorite ways to fix cabbage and when our kids were young the whole skillet got filled and they would eat it all. It just starts with those basic celery, onion and garlic and keep adding to fill the pan, so these measurements are a guess. This is reminiscent of corned beef and cabbage without the boiled taste. After making Irish Collcannon with a lot of work, this combination of corned beef and cabbage and potatoes tastes like it but better and easier. It goes together in about 15 minutes and is especially good with fresh produce. Sometimes I had yellow wax beans from the garden or freezer. You can also use a package of ready-to-make cole slaw mix for the cabbage.

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Potato Pie Sara Sylvara, Hollandale, MN 5 Large Potatoes, sliced 3 Tbls. Butter 1/2 tsp. Salt 1/8 tsp. Pepper 2 Tbls. Minced Parsley 1 Tbls. Flour 3 Tbls. Water Pastry for Double Crust Line pie pan with pastry. Cut potatoes in thin slices and place in shell. Sprinkle with salt, pepper, flour and parsley. Add water and dot with butter. Place top crust on top, cut a few small holes in it. Bake 350° for 1 hour.

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In large, non-stick electric skillet or rangetop skillet, pan-grill pork chops, which have been sprayed on both sides. How? Cook on one side over medium high heat until juices reach surface, about 4-5 minutes. Turn, sprinkle on lemon pepper and rosemary while grilling the second side. When done, the juices are clear and they come to the surface again. Remove chops to plate, spoon a 1/2 tablespoon of salad dressing on each.

Cover with lid to keep warm. To deglaze the pan, add chicken broth to skillet, bring to boil, stirring loose brownings and cook sauce until it’s reduced by half. Turn off heat. To serve: Thinly slice chops into strips. Return to skillet and toss with glaze. Put some shredded vegetables in pocket bread half (about 1 T.) and top with pork strips. Add more salad dressing if desired. This was designed as a low-fat version. The sauce of cucumber dressing, brownings and reduced chicken broth is an awesome flavor. This is more energy-efficient cooking than broiling or baking strips and tastes better.

–––– Creamed Fish Fillets Susan Carlson, Albert Lea, MN 1 lb. White Fish Fillets, skinned 1 1/2 Cups Milk 1 Bay Leaf 4 Peppercorns 1 Small Onion 3 Tbls. Butter 1/3 Cup Flour 1 Tbls. Chopped fresh Parsley or Tarragon 2-4 Hard Cooked Eggs, shelled 2/3 Cup Light Cream, or milk Serve with Croissants In large skillet simmer 10-12 min. until done: fish, milk, bay leaf, onion, peppercorns. In small sauce pan: melt butter, add flour to make paste. Remove fish to warming plate.

Add cream or milk to make 2 cups liquid.

Stir in butter and flour mixture & cook to thicken. Cut hard boiled eggs in quarters lengthwise and place on plate with fish. Pour gravy over fish & eggs. Top with parsley.

Cran-Orange Gelatin Salad Cindy Martin, Albert Lea, MN 1-15 oz. can Mandarin Oranges 2-3 oz. pkg. Cranberry Gelatin Sugar Free 1 1/2 Cups Boiling Water 1-16 oz. Can Whole Cranberry Sauce 1 1/2 Cups Crushed Pretzels 6 Tbls. Butter, melted Sugar Substitute equivalent to 5 Tbls.

Sugar, divided 1-8 oz. pkg. Fat Free Cream Cheese 1-8 oz. Whipped Topping Reduced Fat, Thawed Drain oranges, reserving juice in 2 cup meas. cup, set aside. In large bowl dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1 1/2 cups, add to gelatin mixture. Stir in oranges. Chill until partially set. In a large bowl, combine pretzels, butter and 2 tbls. sugar sub. Press into ungreased 9x13 pan, chill. In small mixing bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer.

Chill for at least 3 hours or until set.

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2 - 10 inch Garden Spinach Herb Wraps 2 Tbls. Mayo 2 Cups Shredded Lettuce 1/2 Cup Bleu Cheese In med. saucepan combine OJ, apple, raisins.

Bring to boil. Reduce heat, cook till liquid is reduced by half. Stir cornstarch together with water, add to OJ mixture and continue to cook until mixture thickens. Stir in onions.

In med. skillet cook bacon till crisp. Remove from pan set aside. Reserve 2 Tbls. bacon drippings. Cook duck in bacon drippings 5-7 minutes or until tender. To assemble wrap: Place wrap on flat surface, spread 1 Tbls. mayo, 1/2 lettuce, duck, 1/4 the chutney, 1/4 bacon, 1/4 bleu cheese. Roll up, place seam side down on plate, drizzle each with chutney, bacon & bleu cheese. Yield: 2 or divided may serve 4.

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shredded lettuce

BREAD: 4-6 whole wheat pita (pocket bread) ,

Mandarin Orange Mold Carol Ohm - Alden , MN 2 Cups Boiling Water 1 pkg. (8 oz.) or 2 pkg. (4 oz.) Orange Jello 3/4 Cup Cold Water 1 - 11 oz. can Mandarin Oranges drained 1 - 8 oz. ctn. Vanilla Lowfat Yogurt Stir boiling water into gelatin in large bowl at least 2 minutes till completely dissolved.

Reserve 1 cup gelatin at room temperature.

Stir in cold water and oranges into remaining gelatin. Pour into 5 cup mold. Refrigerate about 2 hours till set but not firm (should stick to finger when touched and should mold). Stir yogurt into reserved 1 cup gelatin with wire whisk until smooth. Pour over gelatin layer in mold. Serves 10 ––––

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Ranch salad dressing (with extra minced garlic)

Shredded cole slaw mix (cabbage or broccoli) or

Oven Roasted Potatoes Karen Willaby - Emmons, MN 1 env. Lipton Onion Soup Mix 2 lbs. Potatoes unpeeled, cut into chunks 1/3 Cup Olive or Vegetable Oil Preheat oven to 450°. Put all ingredients in plastic bag and shake to coat. Put on roasting pan to bake 40 minutes or till potatoes are tender and golden brown. I even add garlic cloves with this also.

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Bacon Duck Wrap w/Apple Raisin Chutney Wendy Nickel, Kiester, MN Chutney: 1 cup Orange Juice 1 Red Apple, cored, sliced 1/2 Cup Raisins 1 tsp. Cornstarch 1 tsp. Water 3 Green Onions, cut in 1/4'' sliced Wrap Filling: 4 Sliced Bacon, crisp & crumbled 2 Tbls. Reserved Bacon Drippings 1 Whole Duck Breast, thinly sliced

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soup stock base +1/4 c. warm water)

2 Tbls. Lite Creamy Cucumber or Lt. Cucumber

Minestrone Katie Koziolek, Hartland, MN 1 lb. lean ground Pork or 1 lb. boneless Pork roast, cubed 1 cup finely chopped celery with tops 1 cup finely chopped sweet onion 1/4 cup finely chopped green pepper 2 cloves garlic, minced 1 (28 oz.) can tomatoes or 1 quart home canned or 1 quart peeled tomatoes, fresh 1 quart tomato juice 1 (15 oz.) can tomato sauce or 1 pint canned 2 cups beef or chicken broth (combine hot water and soup stock base) 1 tablespoon dried parsley flakes 2 tablespoons Italian seasoning 1/2 teaspoon pepper 1 teaspoon seasoned salt 2 large carrots coarsely grated or thinly sliced 2 cups fresh or frozen Roma green beans 1 (15 oz.) can kidney beans, drained or 1+1/2 cups cooked kidney beans 1 medium zucchini, unpeeled (thinly sliced or coarsely grated), opt.

3 cups mostaccioli, penne or rigatoni pasta, uncooked Parmesan cheese for garnish.

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Pig Pockets Katie Koziolek, Hartland, MN (Mediterranean Pork Chop in Pocket Bread) FILLING: 4 boneless PORK chops, cut 3/4 to 1-inch thick (Sirloin’s best) 1 tsp. Olive oil, bacon fat or veg. spray 1/2 tsp. rosemary leaves, crushed (less if fresh) 1/4 teaspoon lemon-pepper seasoning 1/4 cup chicken broth (1/4 t. bouillon granules or

SIDE DISHES

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Wild Rice Hotdish

1st Cindy Martin, Albert Lea, MN Place Winner 1 c. uncooked wild rice 1 pkg fresh mushrooms sliced 1/4 c. butter 1/2 cup slivered almonds (or more) 1/2 c. chopped green onions 3 c. chicken or vegetable broth Saute onions and almonds in butter. Add mushrooms, rice and stir in broth. (Broth should be brought to a boil before adding.) Place in hot dish pan. Bake 350° for about 2 hours or until liquid is absorbed.

Tangy Seafood Salad Katie Koziolek, Hartland, MN 1-1+1/2 lbs Pollock fillets or other white fish 1/2 T. Salad or Herb Seasoning 6-12 oz. pkg cooked shrimp, singletons, thawed 1 pkg. (8 oz.) Mock Crab or Lobster chunks 1-2 Tbls. butter or margarine 1/2 cup green pepper, diced 1/4 cup chopped green onions (1-2) or 1/2 cup French-fried Onions) 1 cup diced or thinly sliced celery 1 cup lite mayonnaise or 1/2 mayo and 1/2 non-fat plain yogurt 1/2 teaspoon lemon pepper seasoning 1 T. Worcestershire sauce 1 C. shoestring Potato sticks In large electric skillet or 12-inch range top skillet, poach Pollock with seasoning until almost done. Drain fish on paper towel, cut into chunks and drain broth from skillet.

Saute green pepper, onion and celery in skillet until it just loses crispness. Stir in fish pieces. Mix mayo and Lemon-pepper and W. sauce together and spread over fish and vegetables and stir together like salad dressing. Heat salad through. Top with potato sticks and serve immediately. Serve 4-8.

Calories: 240 to 120 and 13 to 7.5 g. fat.

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Cranberry Relish Salad Katie Koziolek, Hartland, MN 2 (12 oz.) packages fresh cranberries 2 apples, cored but unpeeled 2 oranges with peeling, seeded if needed 1 cup sugar 2 cups boiling water 2 (3 oz.) pkg. cranberry flavored gelatin (may be sugar-free) Grind cranberries, apples and oranges into large bowl. Stir in sugar and let stand 30 minutes to draw off juice. Dissolve gelatin in water and stir into fruit. Chill for several hours. This may be molded but add 1 package of dissolved unflavored gelatin to stiffen.

Serves 8-12. This is a recipe found in an old Farm Journal cookbook but we’ve made it in our family for over 40 years and the children and grandchildren love to run the grinder. It’s more of a salad than stuff that has whipped topping included.

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 4

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 5

MAIN DISHES

MAIN DISHES Taco Soup Heather Nielsen - Albert Lea 3 lbs. ground beef 1 onion chopped 1 sm. bell pepper 1 pkg. taco seasoning 1 pkg. dry ranch dressing/dip 3 lg. cans diced tomatoes 1 can rotel tomatoes 2 cans black beans 1 can pinto beans 1 can kidney beans 2 cans corn 1 can chicken broth Brown ground beef, onion, & bell pepper.

Saute with seasonings. Drain beans and corn . Add all remaining ingredients including the liquids from tomatoes and let simmer for 45-60 minutes. Serve with shredded cheese, sour cream, & corn chips. ENJOY!!

–––– Venison Chili Don Nickel - Kiester 2 Pounds Venison ¼ Pound Bacon, diced 2 Onions, diced 1 Red Pepper, seeded & diced 1 Yellow Pepper, seeded & diced 3 Cloves of Garlic, minced ¼ Cup Balsamic Vinegar 4 Tablespoons Chili Powder 2 Teaspoons Paprika 2 Teaspoons Cumin 1 Tablespoon Black Pepper 2 Teaspoons Cinnamon ¼ Cup Honey 1 Tablespoon Molasses 1 Bottle Beer ½ Cup Red Wine 2 Cans Tomatoes, diced 2 Cans Black Beans Chopped Cilantro In a large pan, saute' venison until just cooked. Drain & set aside. In another large pan, saute' bacon until it is brown. Remove & set aside. Saute' onions and peppers in the bacon fat, stirring frequently, until soft, about 5 minutes. Add garlic and vinegar & cook for 2 minutes. Add chili powder, paprika, cumin, pepper, cinnamon, and cook, stirring often, for about 3 minutes. Add venison and bacon. Stir well and cook for 1 minute. Add honey, molasses, beer, wine and tomatoes.

Mix well, bring to a boil and lower heat to low. Cook at a slow simmer, uncovered for an hour and stir frequently. Taste and adjust seasonings, adding more chili powder if needed. Add beans and cook for another hour, continuing to stir. The chili is done when it is thick enough for your liking.

Garnish with chopped cilantro.

Mother's Ham Casserole Carol Ohm - Alden, MN 2 cups Cubed Peeled Potatoes 1 large Carrot Sliced 2 Celery Ribs Chopped 3 Cups Water 2 Cups Cubed fully cooked Ham 2 Tbls. Chopped Green Pepper 7 Tbls. Butter, divided 2 tsp. finely chopped Onion 3 Tbls. Flour 1 1/2 Cups Milk 3/4 tsp. Salt 1/8 tsp. Pepper 1 Cup Shredded Cheddar Cheese 1/2 Cup Soft Bread Crumbs In a saucepan, cook potatoes, carrots & celery in water until tender, drain. In a skillet saute ham, green pepper & onion in 3 tbls. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish. In a saucepan, melt remaining butter, stir in flour until smooth. Gradually add milk, salt & pepper. Bring to a boil, cook & stir for 2 minutes or until thickened. Stir in the cheese until melted, pour over the ham mixture. Sprinkle with bread crumbs. Bake uncovered at 375° for 25-30 minutes. Serves 4-6.

–––– Made with Love Chicken Pot Pie Roxanne Ehrich - Albert Lea, MN 3-4 cups cut up Chicken or Turkey 1 can Cream of Chicken Soup 1/2 Can Milk 1 small bag frozen Mixed Vegetables 1 Tbls. Butter 1/2 tsp. Salt 1/2 tsp. Poultry Seasoning 1/4 tsp. Pepper 1 Refrigerated Pie Crust Cook frozen vegetables until tender and drain. Mix vegetables and remaining ingredients together and cook until hot. Pour into pie crust and bake at 350° until golden.

–––– Hamburger Soup Mildred Koester - Albert Lea, MN 2 large Potatoes, diced 1 lb. bag Baby Carrots 2 Stalks Celery, diced 1 - 15 oz. can Peas 2 Onions, sliced thin 1 1/2 lb. Ground Beef, browned 1 - 15 oz. can Tomato Soup 1 Can Water Layer ingredients in crock pot in order given. Season each layer. Cook on low 6-8 hours or all day while at work.

––––

Roasted Chicken and Vegetables with Balsamic Drizzle Beth Huston, Albert Lea 4 chicken breasts cut in thirds (you can also use chicken legs or thighs) 3 Tbls. olive oil, divided 2 Tbls rosemary leaves 2 Tbls thyme leaves 12 baby potatoes cut in halves 2 medium to large onions quartered 1 pound black seedless grapes 4 stalks celery cut in 2 inch pieces 1 c. fresh baby carrots On a large cookie sheet drizzle the chicken and vegetables with olive oil. Season with rosemary, thyme, salt and pepper. Toss to coat the pieces with oil and seasonings.

Roast in 425 degree pre-heated oven for 4555 minutes until the chicken is done. Serve with french bread and balsamic drizzle (1 c. balsamic vinegar mixed with 1/2 c. brown sugar).

––––

Taco Soup Marilyn Wendt, Albert Lea 1 lb. Hamburger, brown & add onion 1 large can Diced Tomatoes 1 Can Rotel Tomatoes 1 Can Corn, drained 1 Can Beans, black, kidney or pinto 1 pkg. Taco Seasoning 1 pkg. Dry Ranch Dressing 2 Cans Water Simmer 10-20 minutes. Serve with cheese, sour cream, tortilla chips –––– Healing Cabbage Soup Cindy Martin, Albert Lea, MN 3 Tbls. olive oil 1/2 onion, chopped 2 cloves garlic chopped 2 quarts water 4 tsp. chicken bouillon 1 tsp. salt or to taste 1/2 tsp. black pepper or to taste 1/2 head cabbage, cored and coarsely chopped 1 (14.5 oz) can Italian style stewed tomatoes drained and diced In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 min. Stir in water, bouillon, salt and pepper. Bring to boil, then stir in cabbage. Simmer until cabbage wilts, about 10 min. Stir in tomatoes.

Return to a boil, then simmer 15 to 30 min. stirring often.

Suggestions: Add as your tastes dictate: sausage, more garlic, chopped carrots or celery, most any vegetable (especially cream style corn or white potatoes) lentils. Simmer 3 to 4 hrs to reduce to a richer soup.

––––

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Salmon Porcupines Darlene Winter, Albert Lea, MN 1 tall can Pink Salmon 1/2 Cup Uncooked White Rice 1/2 Cup Grated Raw Carrots 3 Tbls. Minced Onion 1 Egg 1/2 tsp. Salt - Sprinkle of Pepper 1 Can Cream of Mushroom Soup 1/2 Cup Water Mix together everything except soup & water, form into 6 large balls. Place in 2 qt. baking dish. Combine soup & water. Heat, pour over balls. Bake 1 hour 350°. Don't put too close together as they expand. Cover until last 15 minutes.

–––– Peach French Toast Clarice Bakken, Albert Lea, MN 1 Cup packed Brown Sugar 1/2 Cup Butter or Margarine 2 Tbls. Water 1-29 oz. Can Sliced Peaches, drain & save syrup 12-14 Slices 1'' thick French Bread 5 Large Eggs 1 1/2 Cups Milk 3 tsp. Vanilla Over med. low heat stir brown sugar and butter until butter melts. Add water and cook until sauce is thick & foamy. Pour into 9x13 pan. Let cool 10 mins, place peaches on top of sauce. Cover with bread, trim to fit in one layer. Wisk eggs, milk and vanilla.

Pour over bread. Cover and refrigerate over night. Preheat over 350°. Bake uncovered 40 minutes or until set and golden brown.

Cover with foil last 10 mins. if browning too quickly. Serve with warm saved peach syrup if desired. 10-14 servings.

––––

Cranberry Glazed Pork Roast Margaret Simonson, Kiester, MN 1 tsp. Salt, 1/2 tsp. Pepper 1 - 3 lb. Boneless Rolled Pork Loin 1 Cup Jellied Cranberry Sauce 1/2 Cup Orange Juice 1/4 Cup Brown Sugar, packed Combine salt & pepper, rub over roast.

Place fat side up on rack in greased roast pan. Bake uncovered 350° for 1 1/2 hours.

Meanwhile, combine cranberry sauce, orange juice & brown sugar in a sauce pan, cook over medium heat till sauce melts. Brush 1/4 over the roast, bake 30 min. longer. Brush another 1/4 on bake 15 min. or until meat thermometer reads 160-170°. Let stand 10 min. before slicing. Warm remaining glaze & serve with roast. Serves 6.

–––– Peachy Chicken Julie Oyer, Albert Lea, MN 2 Tbls. Water 1/2 tsp. Pepper 1/2 tsp. Cinnamon 1/2 tsp. Ground Cloves 1/2 tsp. Salt 1 tsp. Dried Basil Leaves 1 Tbls. Brown Sugar 1/4 Cup Malt Vinegar 1/4 Cup frozen Orange Juice concentrate 1 Tbls. Vegetable Oil 2 Tbls. Corn Starch 2 1/2 lbs. Chicken Pieces 1 - 16 oz. Can Peaches Drain peaches, reserve liquid. In large skillet, brown chicken in oil. Combine reserved peach liquid, orange juice, vinegar, sugar, and all spices, pour over chicken, cover.

Simmer 25-30 minutes or until chicken is cooked. Add peaches & heat. Combine corn starch and water and stir into sauce. Heat, stirring until sauce thickens, serve with rice.

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Gold Diamonds Precious Gems Pearls Northbridge Mall • Albert Lea, MN • 507-377-8515 Hours: M-F 10 to 9, Sat. 10 to 6, Sun. 12 to 5

Tex-Mex Cheesy Chicken Chowder

Lonnie Forland, Northwood, IA 1 med. onion peeled and chopped 1 cup thinly sliced celery 2 cloves garlic, minced 1 Tbls. cooking oil 1 1/2 lbs. boneless, skinless chicken breast cut in 1/2-inch pieces 32 oz. chicken broth 1 (32 oz.) bag frozen southern style hash brown potatoes 1 (2.75 oz.) pkg. reg. or non-fat country gravy mix 2 cup milk 8 oz. Velveeta, cubed 2 cup chunky salsa 1 (4 oz.) can chopped green chilies Turkey Wraps w/Cranberry Peach Chutney Wendy Nickel, Kiester, MN 1 -16 oz. can Peach Halves, light syrup, reserve juice 1 -12 oz. Bag Fresh or Frozen Cranberries 3/4 Cup Splenda, sugar blend for baking 1 Cup Sweet Yellow Onions, chopped 1 Cup Pecan Halves, toasted 1/2 tsp. Cinnamon 1/4 Cup Fresh Ginger, chopped 4 large Whole Wheat Wraps 1/4 Cup Light Mayonnaise 12 Lettuce Leaves 2 Cups Cooked Turkey, cubed 2 Cups Prepared Stuffing Mix, fixed according to pkg. directions 4 Strips Turkey Bacon, cooked & crumbled Drain peaches, reserve liquid. Coarsely chop peaches. Place cranberries, juice, Splenda & onion in a 2 qt. saucepan, cook over med. heat until cranberries begin top pop. Add pecans, cinnamon, ginger and peaches.

Simmer 10 min. Remove from heat, cool.

Lay out wraps, spread 1 Tbls. mayo on each, start with lettuce and layer: 3 leaves lettuce, 1/2 cup turkey, 1/2 cup stuffing, 1/2 cup cranberry peach chutney & bacon evenly.

Roll each wrap and cover w/plastic wrap.

Refrigerate at least 2 hours. Slice ea. wrap in two. Serve garnished with additional cranberry peach chutney. Serves 8 ––––

In a 4-quart saucepan or 1st Dutch oven, cook and P la ce stir onion, celery and Winner garlic in oil over medium heat for 7 minutes or until onion is translucent.

Add chicken; cook and stir until chicken is no longer pink inside (about 5 min). Add chicken broth; heat to boiling. Add hash brown potatoes; cover and reduce heat. Simmer for 10-15 minutes or until potatoes are cooked, stirring occasionally. Return to boiling. Meanwhile, dissolve gravy mix in milk; stir into boiling mixture. Add cheese, salsa and green chilies. Over low heat, stir until cheese is melted. Makes 12 hearty servings.

Chicken with Cranberry Sauce Darlene Winter, Albert Lea, MN 2 Cups fresh or frozen Cranberries 3/4 Cup Water 1/3 Cup Sugar 6 Boneless Chicken Breast halves 4 oz. ea.

1/2 tsp. Salt 1/4 tsp. Pepper 1 Tbls. Oil 1/4 Cup Maple Syrup In a small saucepan, combine the cranberries, water & sugar. Cook til berries pop, about 15 min. Meanwhile, sprinkle chicken with salt & pepper. In large skillet, cook chicken in oil over med heat 4-5 min. on each side or until juices run clear. Stir syrup into cranberry mix, serve with chicken.

–––– Chicken Divan Bonita Moeller, Albert Lea, MN 2 - 8.8 oz. Pouches Ready to Serve Rice Pilaf - Uncle Ben's 1 - 16 oz. Jar Alfredo Sauce 1 - 8 oz. ctn. Sour Cream 1 tsp. Lemon Zest 1 Tbls. Lemon Juice 1/2 tsp. Curry Powder 2 - 14 oz. bags frozen Baby Broccoli Florets, thawed & drained 2 Cups Chopped Chicken 2/3 Cup Grated Parmesan Cheese Dash Black Pepper, optional Preheat oven to broil. Spray 9x13 pan with cooking spray. Heat rice to pkg. directions for 2 pouches. In large skillet, add rice, alfredo sauce, sour cream, lemon zest & juice, curry powder, broccoli and chicken.

Cook stirring often over med. heat 10 min. or until thoroughly heated. Spoon into pan.

Top with parmesan. Sprinkle with paprika & pepper. Boil 3 inches from heat for 1 1/2-2 minutes or until lightly browned.

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 4

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 5

MAIN DISHES

MAIN DISHES Taco Soup Heather Nielsen - Albert Lea 3 lbs. ground beef 1 onion chopped 1 sm. bell pepper 1 pkg. taco seasoning 1 pkg. dry ranch dressing/dip 3 lg. cans diced tomatoes 1 can rotel tomatoes 2 cans black beans 1 can pinto beans 1 can kidney beans 2 cans corn 1 can chicken broth Brown ground beef, onion, & bell pepper.

Saute with seasonings. Drain beans and corn . Add all remaining ingredients including the liquids from tomatoes and let simmer for 45-60 minutes. Serve with shredded cheese, sour cream, & corn chips. ENJOY!!

–––– Venison Chili Don Nickel - Kiester 2 Pounds Venison ¼ Pound Bacon, diced 2 Onions, diced 1 Red Pepper, seeded & diced 1 Yellow Pepper, seeded & diced 3 Cloves of Garlic, minced ¼ Cup Balsamic Vinegar 4 Tablespoons Chili Powder 2 Teaspoons Paprika 2 Teaspoons Cumin 1 Tablespoon Black Pepper 2 Teaspoons Cinnamon ¼ Cup Honey 1 Tablespoon Molasses 1 Bottle Beer ½ Cup Red Wine 2 Cans Tomatoes, diced 2 Cans Black Beans Chopped Cilantro In a large pan, saute' venison until just cooked. Drain & set aside. In another large pan, saute' bacon until it is brown. Remove & set aside. Saute' onions and peppers in the bacon fat, stirring frequently, until soft, about 5 minutes. Add garlic and vinegar & cook for 2 minutes. Add chili powder, paprika, cumin, pepper, cinnamon, and cook, stirring often, for about 3 minutes. Add venison and bacon. Stir well and cook for 1 minute. Add honey, molasses, beer, wine and tomatoes.

Mix well, bring to a boil and lower heat to low. Cook at a slow simmer, uncovered for an hour and stir frequently. Taste and adjust seasonings, adding more chili powder if needed. Add beans and cook for another hour, continuing to stir. The chili is done when it is thick enough for your liking.

Garnish with chopped cilantro.

Mother's Ham Casserole Carol Ohm - Alden, MN 2 cups Cubed Peeled Potatoes 1 large Carrot Sliced 2 Celery Ribs Chopped 3 Cups Water 2 Cups Cubed fully cooked Ham 2 Tbls. Chopped Green Pepper 7 Tbls. Butter, divided 2 tsp. finely chopped Onion 3 Tbls. Flour 1 1/2 Cups Milk 3/4 tsp. Salt 1/8 tsp. Pepper 1 Cup Shredded Cheddar Cheese 1/2 Cup Soft Bread Crumbs In a saucepan, cook potatoes, carrots & celery in water until tender, drain. In a skillet saute ham, green pepper & onion in 3 tbls. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish. In a saucepan, melt remaining butter, stir in flour until smooth. Gradually add milk, salt & pepper. Bring to a boil, cook & stir for 2 minutes or until thickened. Stir in the cheese until melted, pour over the ham mixture. Sprinkle with bread crumbs. Bake uncovered at 375° for 25-30 minutes. Serves 4-6.

–––– Made with Love Chicken Pot Pie Roxanne Ehrich - Albert Lea, MN 3-4 cups cut up Chicken or Turkey 1 can Cream of Chicken Soup 1/2 Can Milk 1 small bag frozen Mixed Vegetables 1 Tbls. Butter 1/2 tsp. Salt 1/2 tsp. Poultry Seasoning 1/4 tsp. Pepper 1 Refrigerated Pie Crust Cook frozen vegetables until tender and drain. Mix vegetables and remaining ingredients together and cook until hot. Pour into pie crust and bake at 350° until golden.

–––– Hamburger Soup Mildred Koester - Albert Lea, MN 2 large Potatoes, diced 1 lb. bag Baby Carrots 2 Stalks Celery, diced 1 - 15 oz. can Peas 2 Onions, sliced thin 1 1/2 lb. Ground Beef, browned 1 - 15 oz. can Tomato Soup 1 Can Water Layer ingredients in crock pot in order given. Season each layer. Cook on low 6-8 hours or all day while at work.

––––

Roasted Chicken and Vegetables with Balsamic Drizzle Beth Huston, Albert Lea 4 chicken breasts cut in thirds (you can also use chicken legs or thighs) 3 Tbls. olive oil, divided 2 Tbls rosemary leaves 2 Tbls thyme leaves 12 baby potatoes cut in halves 2 medium to large onions quartered 1 pound black seedless grapes 4 stalks celery cut in 2 inch pieces 1 c. fresh baby carrots On a large cookie sheet drizzle the chicken and vegetables with olive oil. Season with rosemary, thyme, salt and pepper. Toss to coat the pieces with oil and seasonings.

Roast in 425 degree pre-heated oven for 4555 minutes until the chicken is done. Serve with french bread and balsamic drizzle (1 c. balsamic vinegar mixed with 1/2 c. brown sugar).

––––

Taco Soup Marilyn Wendt, Albert Lea 1 lb. Hamburger, brown & add onion 1 large can Diced Tomatoes 1 Can Rotel Tomatoes 1 Can Corn, drained 1 Can Beans, black, kidney or pinto 1 pkg. Taco Seasoning 1 pkg. Dry Ranch Dressing 2 Cans Water Simmer 10-20 minutes. Serve with cheese, sour cream, tortilla chips –––– Healing Cabbage Soup Cindy Martin, Albert Lea, MN 3 Tbls. olive oil 1/2 onion, chopped 2 cloves garlic chopped 2 quarts water 4 tsp. chicken bouillon 1 tsp. salt or to taste 1/2 tsp. black pepper or to taste 1/2 head cabbage, cored and coarsely chopped 1 (14.5 oz) can Italian style stewed tomatoes drained and diced In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 min. Stir in water, bouillon, salt and pepper. Bring to boil, then stir in cabbage. Simmer until cabbage wilts, about 10 min. Stir in tomatoes.

Return to a boil, then simmer 15 to 30 min. stirring often.

Suggestions: Add as your tastes dictate: sausage, more garlic, chopped carrots or celery, most any vegetable (especially cream style corn or white potatoes) lentils. Simmer 3 to 4 hrs to reduce to a richer soup.

––––

See your local professionals!

New and replacement windows...

• Residential • Commerical • New Construction • Replacement

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311 W. Main • Albert Lea, MN • 507-373-1000 • 800-270-1004

Salmon Porcupines Darlene Winter, Albert Lea, MN 1 tall can Pink Salmon 1/2 Cup Uncooked White Rice 1/2 Cup Grated Raw Carrots 3 Tbls. Minced Onion 1 Egg 1/2 tsp. Salt - Sprinkle of Pepper 1 Can Cream of Mushroom Soup 1/2 Cup Water Mix together everything except soup & water, form into 6 large balls. Place in 2 qt. baking dish. Combine soup & water. Heat, pour over balls. Bake 1 hour 350°. Don't put too close together as they expand. Cover until last 15 minutes.

–––– Peach French Toast Clarice Bakken, Albert Lea, MN 1 Cup packed Brown Sugar 1/2 Cup Butter or Margarine 2 Tbls. Water 1-29 oz. Can Sliced Peaches, drain & save syrup 12-14 Slices 1'' thick French Bread 5 Large Eggs 1 1/2 Cups Milk 3 tsp. Vanilla Over med. low heat stir brown sugar and butter until butter melts. Add water and cook until sauce is thick & foamy. Pour into 9x13 pan. Let cool 10 mins, place peaches on top of sauce. Cover with bread, trim to fit in one layer. Wisk eggs, milk and vanilla.

Pour over bread. Cover and refrigerate over night. Preheat over 350°. Bake uncovered 40 minutes or until set and golden brown.

Cover with foil last 10 mins. if browning too quickly. Serve with warm saved peach syrup if desired. 10-14 servings.

––––

Cranberry Glazed Pork Roast Margaret Simonson, Kiester, MN 1 tsp. Salt, 1/2 tsp. Pepper 1 - 3 lb. Boneless Rolled Pork Loin 1 Cup Jellied Cranberry Sauce 1/2 Cup Orange Juice 1/4 Cup Brown Sugar, packed Combine salt & pepper, rub over roast.

Place fat side up on rack in greased roast pan. Bake uncovered 350° for 1 1/2 hours.

Meanwhile, combine cranberry sauce, orange juice & brown sugar in a sauce pan, cook over medium heat till sauce melts. Brush 1/4 over the roast, bake 30 min. longer. Brush another 1/4 on bake 15 min. or until meat thermometer reads 160-170°. Let stand 10 min. before slicing. Warm remaining glaze & serve with roast. Serves 6.

–––– Peachy Chicken Julie Oyer, Albert Lea, MN 2 Tbls. Water 1/2 tsp. Pepper 1/2 tsp. Cinnamon 1/2 tsp. Ground Cloves 1/2 tsp. Salt 1 tsp. Dried Basil Leaves 1 Tbls. Brown Sugar 1/4 Cup Malt Vinegar 1/4 Cup frozen Orange Juice concentrate 1 Tbls. Vegetable Oil 2 Tbls. Corn Starch 2 1/2 lbs. Chicken Pieces 1 - 16 oz. Can Peaches Drain peaches, reserve liquid. In large skillet, brown chicken in oil. Combine reserved peach liquid, orange juice, vinegar, sugar, and all spices, pour over chicken, cover.

Simmer 25-30 minutes or until chicken is cooked. Add peaches & heat. Combine corn starch and water and stir into sauce. Heat, stirring until sauce thickens, serve with rice.

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Gold Diamonds Precious Gems Pearls Northbridge Mall • Albert Lea, MN • 507-377-8515 Hours: M-F 10 to 9, Sat. 10 to 6, Sun. 12 to 5

Tex-Mex Cheesy Chicken Chowder

Lonnie Forland, Northwood, IA 1 med. onion peeled and chopped 1 cup thinly sliced celery 2 cloves garlic, minced 1 Tbls. cooking oil 1 1/2 lbs. boneless, skinless chicken breast cut in 1/2-inch pieces 32 oz. chicken broth 1 (32 oz.) bag frozen southern style hash brown potatoes 1 (2.75 oz.) pkg. reg. or non-fat country gravy mix 2 cup milk 8 oz. Velveeta, cubed 2 cup chunky salsa 1 (4 oz.) can chopped green chilies Turkey Wraps w/Cranberry Peach Chutney Wendy Nickel, Kiester, MN 1 -16 oz. can Peach Halves, light syrup, reserve juice 1 -12 oz. Bag Fresh or Frozen Cranberries 3/4 Cup Splenda, sugar blend for baking 1 Cup Sweet Yellow Onions, chopped 1 Cup Pecan Halves, toasted 1/2 tsp. Cinnamon 1/4 Cup Fresh Ginger, chopped 4 large Whole Wheat Wraps 1/4 Cup Light Mayonnaise 12 Lettuce Leaves 2 Cups Cooked Turkey, cubed 2 Cups Prepared Stuffing Mix, fixed according to pkg. directions 4 Strips Turkey Bacon, cooked & crumbled Drain peaches, reserve liquid. Coarsely chop peaches. Place cranberries, juice, Splenda & onion in a 2 qt. saucepan, cook over med. heat until cranberries begin top pop. Add pecans, cinnamon, ginger and peaches.

Simmer 10 min. Remove from heat, cool.

Lay out wraps, spread 1 Tbls. mayo on each, start with lettuce and layer: 3 leaves lettuce, 1/2 cup turkey, 1/2 cup stuffing, 1/2 cup cranberry peach chutney & bacon evenly.

Roll each wrap and cover w/plastic wrap.

Refrigerate at least 2 hours. Slice ea. wrap in two. Serve garnished with additional cranberry peach chutney. Serves 8 ––––

In a 4-quart saucepan or 1st Dutch oven, cook and P la ce stir onion, celery and Winner garlic in oil over medium heat for 7 minutes or until onion is translucent.

Add chicken; cook and stir until chicken is no longer pink inside (about 5 min). Add chicken broth; heat to boiling. Add hash brown potatoes; cover and reduce heat. Simmer for 10-15 minutes or until potatoes are cooked, stirring occasionally. Return to boiling. Meanwhile, dissolve gravy mix in milk; stir into boiling mixture. Add cheese, salsa and green chilies. Over low heat, stir until cheese is melted. Makes 12 hearty servings.

Chicken with Cranberry Sauce Darlene Winter, Albert Lea, MN 2 Cups fresh or frozen Cranberries 3/4 Cup Water 1/3 Cup Sugar 6 Boneless Chicken Breast halves 4 oz. ea.

1/2 tsp. Salt 1/4 tsp. Pepper 1 Tbls. Oil 1/4 Cup Maple Syrup In a small saucepan, combine the cranberries, water & sugar. Cook til berries pop, about 15 min. Meanwhile, sprinkle chicken with salt & pepper. In large skillet, cook chicken in oil over med heat 4-5 min. on each side or until juices run clear. Stir syrup into cranberry mix, serve with chicken.

–––– Chicken Divan Bonita Moeller, Albert Lea, MN 2 - 8.8 oz. Pouches Ready to Serve Rice Pilaf - Uncle Ben's 1 - 16 oz. Jar Alfredo Sauce 1 - 8 oz. ctn. Sour Cream 1 tsp. Lemon Zest 1 Tbls. Lemon Juice 1/2 tsp. Curry Powder 2 - 14 oz. bags frozen Baby Broccoli Florets, thawed & drained 2 Cups Chopped Chicken 2/3 Cup Grated Parmesan Cheese Dash Black Pepper, optional Preheat oven to broil. Spray 9x13 pan with cooking spray. Heat rice to pkg. directions for 2 pouches. In large skillet, add rice, alfredo sauce, sour cream, lemon zest & juice, curry powder, broccoli and chicken.

Cook stirring often over med. heat 10 min. or until thoroughly heated. Spoon into pan.

Top with parmesan. Sprinkle with paprika & pepper. Boil 3 inches from heat for 1 1/2-2 minutes or until lightly browned.

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 6

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 3

MAIN DISHES

Brown pork in large pot or Dutch oven (about 8 quart) over medium heat. When almost done, remove any fat, if necessary. Add onion, celery, pepper and garlic and stir-fry until tender-crisp.

Puree tomatoes in blender and add to pot with juice, sauce and broth. Stir in seasonings and carrots and bring to boil. Cover and simmer over low heat about 20 minutes. Add green beans, kidney beans and zucchini. Add pasta and cook for 15 minutes until pasta is tender. Makes 10-12 servings.

–––– Skillet Corned Beef and Cabbage Hot Dish Katie Koziolek, Hartland, MN 1/2 tablespoon bacon fat (from broiling) or butter or olive oil (or less) 1 to 2 ribs celery, sliced 1 cup chopped onion 1-2 cloves garlic, minced 6-8 cups shredded cabbage 1 tsp. lemon-pepper seasoning or herb seasoning 2 cups chopped cooked red potatoes skins-on 1/2 lb. cubed or shredded cooked corned beef Cook potatoes in microwave and set-aside. Warm meat also, if added. Stir-fry celery, onion, and garlic in large non-stick electric skillet at 300˚, until tender-crisp. Use fat just to keep from sticking, if necessary. Stir in cabbage and seasoning of choice.

Stir-fry until cabbage starts to wilt. Add potatoes and stir to coat. Add meat and heat. Serve immediately. This is one of our favorite ways to fix cabbage and when our kids were young the whole skillet got filled and they would eat it all. It just starts with those basic celery, onion and garlic and keep adding to fill the pan, so these measurements are a guess. This is reminiscent of corned beef and cabbage without the boiled taste. After making Irish Collcannon with a lot of work, this combination of corned beef and cabbage and potatoes tastes like it but better and easier. It goes together in about 15 minutes and is especially good with fresh produce. Sometimes I had yellow wax beans from the garden or freezer. You can also use a package of ready-to-make cole slaw mix for the cabbage.

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Potato Pie Sara Sylvara, Hollandale, MN 5 Large Potatoes, sliced 3 Tbls. Butter 1/2 tsp. Salt 1/8 tsp. Pepper 2 Tbls. Minced Parsley 1 Tbls. Flour 3 Tbls. Water Pastry for Double Crust Line pie pan with pastry. Cut potatoes in thin slices and place in shell. Sprinkle with salt, pepper, flour and parsley. Add water and dot with butter. Place top crust on top, cut a few small holes in it. Bake 350° for 1 hour.

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In large, non-stick electric skillet or rangetop skillet, pan-grill pork chops, which have been sprayed on both sides. How? Cook on one side over medium high heat until juices reach surface, about 4-5 minutes. Turn, sprinkle on lemon pepper and rosemary while grilling the second side. When done, the juices are clear and they come to the surface again. Remove chops to plate, spoon a 1/2 tablespoon of salad dressing on each.

Cover with lid to keep warm. To deglaze the pan, add chicken broth to skillet, bring to boil, stirring loose brownings and cook sauce until it’s reduced by half. Turn off heat. To serve: Thinly slice chops into strips. Return to skillet and toss with glaze. Put some shredded vegetables in pocket bread half (about 1 T.) and top with pork strips. Add more salad dressing if desired. This was designed as a low-fat version. The sauce of cucumber dressing, brownings and reduced chicken broth is an awesome flavor. This is more energy-efficient cooking than broiling or baking strips and tastes better.

–––– Creamed Fish Fillets Susan Carlson, Albert Lea, MN 1 lb. White Fish Fillets, skinned 1 1/2 Cups Milk 1 Bay Leaf 4 Peppercorns 1 Small Onion 3 Tbls. Butter 1/3 Cup Flour 1 Tbls. Chopped fresh Parsley or Tarragon 2-4 Hard Cooked Eggs, shelled 2/3 Cup Light Cream, or milk Serve with Croissants In large skillet simmer 10-12 min. until done: fish, milk, bay leaf, onion, peppercorns. In small sauce pan: melt butter, add flour to make paste. Remove fish to warming plate.

Add cream or milk to make 2 cups liquid.

Stir in butter and flour mixture & cook to thicken. Cut hard boiled eggs in quarters lengthwise and place on plate with fish. Pour gravy over fish & eggs. Top with parsley.

Cran-Orange Gelatin Salad Cindy Martin, Albert Lea, MN 1-15 oz. can Mandarin Oranges 2-3 oz. pkg. Cranberry Gelatin Sugar Free 1 1/2 Cups Boiling Water 1-16 oz. Can Whole Cranberry Sauce 1 1/2 Cups Crushed Pretzels 6 Tbls. Butter, melted Sugar Substitute equivalent to 5 Tbls.

Sugar, divided 1-8 oz. pkg. Fat Free Cream Cheese 1-8 oz. Whipped Topping Reduced Fat, Thawed Drain oranges, reserving juice in 2 cup meas. cup, set aside. In large bowl dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1 1/2 cups, add to gelatin mixture. Stir in oranges. Chill until partially set. In a large bowl, combine pretzels, butter and 2 tbls. sugar sub. Press into ungreased 9x13 pan, chill. In small mixing bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer.

Chill for at least 3 hours or until set.

––––

bridges

cut in half by diameter and opened

2 - 10 inch Garden Spinach Herb Wraps 2 Tbls. Mayo 2 Cups Shredded Lettuce 1/2 Cup Bleu Cheese In med. saucepan combine OJ, apple, raisins.

Bring to boil. Reduce heat, cook till liquid is reduced by half. Stir cornstarch together with water, add to OJ mixture and continue to cook until mixture thickens. Stir in onions.

In med. skillet cook bacon till crisp. Remove from pan set aside. Reserve 2 Tbls. bacon drippings. Cook duck in bacon drippings 5-7 minutes or until tender. To assemble wrap: Place wrap on flat surface, spread 1 Tbls. mayo, 1/2 lettuce, duck, 1/4 the chutney, 1/4 bacon, 1/4 bleu cheese. Roll up, place seam side down on plate, drizzle each with chutney, bacon & bleu cheese. Yield: 2 or divided may serve 4.

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shredded lettuce

BREAD: 4-6 whole wheat pita (pocket bread) ,

Mandarin Orange Mold Carol Ohm - Alden , MN 2 Cups Boiling Water 1 pkg. (8 oz.) or 2 pkg. (4 oz.) Orange Jello 3/4 Cup Cold Water 1 - 11 oz. can Mandarin Oranges drained 1 - 8 oz. ctn. Vanilla Lowfat Yogurt Stir boiling water into gelatin in large bowl at least 2 minutes till completely dissolved.

Reserve 1 cup gelatin at room temperature.

Stir in cold water and oranges into remaining gelatin. Pour into 5 cup mold. Refrigerate about 2 hours till set but not firm (should stick to finger when touched and should mold). Stir yogurt into reserved 1 cup gelatin with wire whisk until smooth. Pour over gelatin layer in mold. Serves 10 ––––

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Troy Thompson LUTCF 1330 W. Main, Albert Lea, MN 507-377-2852 Toll Free 877-974-9597 Fax: 507-377-3301

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Ranch salad dressing (with extra minced garlic)

Shredded cole slaw mix (cabbage or broccoli) or

Oven Roasted Potatoes Karen Willaby - Emmons, MN 1 env. Lipton Onion Soup Mix 2 lbs. Potatoes unpeeled, cut into chunks 1/3 Cup Olive or Vegetable Oil Preheat oven to 450°. Put all ingredients in plastic bag and shake to coat. Put on roasting pan to bake 40 minutes or till potatoes are tender and golden brown. I even add garlic cloves with this also.

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Bacon Duck Wrap w/Apple Raisin Chutney Wendy Nickel, Kiester, MN Chutney: 1 cup Orange Juice 1 Red Apple, cored, sliced 1/2 Cup Raisins 1 tsp. Cornstarch 1 tsp. Water 3 Green Onions, cut in 1/4'' sliced Wrap Filling: 4 Sliced Bacon, crisp & crumbled 2 Tbls. Reserved Bacon Drippings 1 Whole Duck Breast, thinly sliced

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soup stock base +1/4 c. warm water)

2 Tbls. Lite Creamy Cucumber or Lt. Cucumber

Minestrone Katie Koziolek, Hartland, MN 1 lb. lean ground Pork or 1 lb. boneless Pork roast, cubed 1 cup finely chopped celery with tops 1 cup finely chopped sweet onion 1/4 cup finely chopped green pepper 2 cloves garlic, minced 1 (28 oz.) can tomatoes or 1 quart home canned or 1 quart peeled tomatoes, fresh 1 quart tomato juice 1 (15 oz.) can tomato sauce or 1 pint canned 2 cups beef or chicken broth (combine hot water and soup stock base) 1 tablespoon dried parsley flakes 2 tablespoons Italian seasoning 1/2 teaspoon pepper 1 teaspoon seasoned salt 2 large carrots coarsely grated or thinly sliced 2 cups fresh or frozen Roma green beans 1 (15 oz.) can kidney beans, drained or 1+1/2 cups cooked kidney beans 1 medium zucchini, unpeeled (thinly sliced or coarsely grated), opt.

3 cups mostaccioli, penne or rigatoni pasta, uncooked Parmesan cheese for garnish.

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Pig Pockets Katie Koziolek, Hartland, MN (Mediterranean Pork Chop in Pocket Bread) FILLING: 4 boneless PORK chops, cut 3/4 to 1-inch thick (Sirloin’s best) 1 tsp. Olive oil, bacon fat or veg. spray 1/2 tsp. rosemary leaves, crushed (less if fresh) 1/4 teaspoon lemon-pepper seasoning 1/4 cup chicken broth (1/4 t. bouillon granules or

SIDE DISHES

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Wild Rice Hotdish

1st Cindy Martin, Albert Lea, MN Place Winner 1 c. uncooked wild rice 1 pkg fresh mushrooms sliced 1/4 c. butter 1/2 cup slivered almonds (or more) 1/2 c. chopped green onions 3 c. chicken or vegetable broth Saute onions and almonds in butter. Add mushrooms, rice and stir in broth. (Broth should be brought to a boil before adding.) Place in hot dish pan. Bake 350° for about 2 hours or until liquid is absorbed.

Tangy Seafood Salad Katie Koziolek, Hartland, MN 1-1+1/2 lbs Pollock fillets or other white fish 1/2 T. Salad or Herb Seasoning 6-12 oz. pkg cooked shrimp, singletons, thawed 1 pkg. (8 oz.) Mock Crab or Lobster chunks 1-2 Tbls. butter or margarine 1/2 cup green pepper, diced 1/4 cup chopped green onions (1-2) or 1/2 cup French-fried Onions) 1 cup diced or thinly sliced celery 1 cup lite mayonnaise or 1/2 mayo and 1/2 non-fat plain yogurt 1/2 teaspoon lemon pepper seasoning 1 T. Worcestershire sauce 1 C. shoestring Potato sticks In large electric skillet or 12-inch range top skillet, poach Pollock with seasoning until almost done. Drain fish on paper towel, cut into chunks and drain broth from skillet.

Saute green pepper, onion and celery in skillet until it just loses crispness. Stir in fish pieces. Mix mayo and Lemon-pepper and W. sauce together and spread over fish and vegetables and stir together like salad dressing. Heat salad through. Top with potato sticks and serve immediately. Serve 4-8.

Calories: 240 to 120 and 13 to 7.5 g. fat.

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Cranberry Relish Salad Katie Koziolek, Hartland, MN 2 (12 oz.) packages fresh cranberries 2 apples, cored but unpeeled 2 oranges with peeling, seeded if needed 1 cup sugar 2 cups boiling water 2 (3 oz.) pkg. cranberry flavored gelatin (may be sugar-free) Grind cranberries, apples and oranges into large bowl. Stir in sugar and let stand 30 minutes to draw off juice. Dissolve gelatin in water and stir into fruit. Chill for several hours. This may be molded but add 1 package of dissolved unflavored gelatin to stiffen.

Serves 8-12. This is a recipe found in an old Farm Journal cookbook but we’ve made it in our family for over 40 years and the children and grandchildren love to run the grinder. It’s more of a salad than stuff that has whipped topping included.

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 2

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 7

APPETIZERS Reuben or Rachel Hot Dip Heather Nielsen - Albert Lea 16 oz. corned beef or 16 oz. of turkey (sandwich style-Buddigs works well) 16 oz. cream cheese 1 pkg. shredded swiss cheese 1 can sauerkraut (rinsed and drained) 1 Tbls. ketchup Dice up meat. Mix up all ingredients well with mixer and put in crock pot on low until warm. Serve with rye bread, crackers, or tortilla chips.

ENJOY!!

–––– Open Face Crab Ciabatta Darlene Winter, Albert Lea, MN 1 - 1/2 pt. ctn. Purchased Deli Crab Salad 1/2 Cup Smoked Almonds, chopped OR dried fruit & nut trail mix, chopped 1 tsp. Snipped Fresh Rosemary 6 - 1/2 inch thick slices Ciabatta or French Bread, toasted In small bowl combine crab salad, almonds or trail mix and rosemary. To serve, spread on toasted bread slices.

Cheeseball Spread Nancy C. Hoium, Albert Lea, MN Beat 2 - 8 oz. pkgs. softened cream cheese, 8 oz. pkg. shredded sharp cheddar cheese, 1/2 cup grated Parmesan cheese and 1/2 cup Kraft real mayonnaise together until well blended. Add one bunch chopped green onions and 1/4 tsp. black pepper. Mix well. Cover, refrigerate for several hours or overnight.

Let sit out a little before serving so you can spread it with a knife. Serve with crackers.

Makes 2 cups.

Optional: Form into a football shape; cover with a package of Oscar Mayer Real bacon bits. Add pimento or red pepper strips to form "lacing" for "football".

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Service U Estimates U Outdoor Living U Fireplaces U Ag Buildings U Kitchen & Baths U Windows U Doors U Shingles U Wood Flooring Delivery Service 507.377-4284 971 Plaza St., Albert Lea, MN www.freebornlumber.com Open M-F 7:30 7:30 am-5:00 am-5:00 pm pm Open M-F pm Thurs. Until Until 8:00 7:00 pm

DESSERTS Crinkle-top Molasses Cookies Beth Huston, Albert Lea, MN 2/3 cup canola oil 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/4 cup molasses 1 cup all-purpose flour 1 cup whole-wheat flour 2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1 tsp. heaping ground ginger 1 tsp. vanilla 3/4 tsp. ground cloves 1/3 cup white sugar for rolling dough balls Mix all ingredients together & make 2 dozen dough balls and roll in white sugar. Bake at 350 degrees for 9 minutes. Let the cookies cool on the cookie sheet and they'll be soft in the middle and crispy on the edges. They are so good in the winter!

–––– Zucchini Brownie Marilyn Wendt, Albert Lea 3 Eggs 1 Cup Sugar 1/2 Cup Vegetable Oil 1 Cup Zucchini, grated 1 tsp. Vanilla 1 1/2 Cups Flour 1/4 Cup Cocoa 1 tsp. Soda 1/4 tsp. Salt 1/2 tsp. Cinnamon Beat eggs, sugar and oil. Add zucchini & vanilla. Combine and add remaining ingredients. Bake in greased 9x13 pan 350° 20-30 minutes. Frost when cooled.

–––– White House Cookies Clarice Bakken, Albert Lea, MN 2 sticks Butter or Margarine 1 Cup Vegetable Oil 1 Cup Brown Sugar 1 Cup White Sugar 3 Egg 1 tsp. Vanilla 3 1/2 Cups Flour 1 tsp. Baking Soda 1 tsp. Cream of Tarter 1 Cup Rice Krispies 1 Cup Oatmeal 1 Cup Coconut 1 Cup White Chips Cream together butter & sugar. Add eggs and vanilla. Sift together flour, baking soda and cream of tarter, add to creamed mixture.

Add cereal, oatmeal, coconut and chips.

Drop by teaspoon on to an ungreased cookie sheet. Bake at 350° 12-15 minutes. I use parchment paper so cookies don't stick.

Vanilla Chip Dessert Clarice Baaken, Albert Lea, MN 3 Cups Vanilla Wafer Crumbs (about 60) 1/2 Cup Butter, melted 3 Tbls. Brown Sugar 1 - 12 oz. pkg. Vanilla White Chips 2 - 8 oz. pkgs. Cream Cheese, softened 2 Cups Sour Cream (16 oz.)

1 - 8 oz. Cool Whip, thawed Mix wafer crumbs, butter and brown sugar.

Press into a greased 9x13 pan. Bake at 350° for 5-8 minutes, cool. In microwave melt chips stir until smooth. In a large bowl beat cream cheese & sour cream until smooth.

Add melted chips & beat well. Fold in whip topping. Pour over crust. Cover and refrigerate for 2 hours or till set. Drizzle chocolate topping over it before serving.

–––– Cherry Dream Cake Carol Ohm, Alden, MN 1 White Cake Mix 1 - 3 oz pkg. Cherry Gelatin 1 1/2 Cups Boiling Water 1 - 8 oz. pkg. Cream Cheese, softened 2 Cups Whipped Topping 1 - 21 oz. Can Cherry Pie Filling Prepare cake mix according to pkg. directions, using a greased 9x13 baking pan.

Bake at 350° for 30-35 min or until toothpick comes clean. Dissolve gelatin in boiling water. Cool cake on wire rack for 3-5 min.

Poke holes in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 minutes. Cover & refrigerate for 30 min. In mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Serves 20.

–––– Cheese-Cake Bars Oda Meyer, Walters, MN 2 - 8 ct. cans Crescent Rolls 1 - 8 oz. Cream Cheese 1/2 Cup Sugar 1 Egg Yolk, save the white 1/2 tsp. Vanilla In medium bowl mix cream cheese, sugar & egg yolk & vanilla. Lay 1st pkg. crescent rolls in a 9x13 pan. Add cream cheese mixture over top of the bottom layer & spread flat.

Lay a 2nd pkg. of rolls on top to make 2nd layer. Beat egg white frothy & brush over top layer. Sprinkle with cinnamon sugar if desired. Bake as per instructions on crescent rolls. Let cool before cutting. Can top with any pie filling.

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Chocolaty Date Walnut Cookies

1st Wendy Nickel, Kiester, MN Place 1-17.5 oz. pkg. Chocolate Chip Cookie Mix Winner 1 Stick Butter or Margarine, softened 1 Egg Date Mixture: 3/4 Cup Dates, chopped 3/4 Cup Water 3 Tbls. Granulated Sugar 1 Tbls. Cornstarch 36 Walnut Halves Preheat over to 375°. In food processor blend together cookie mix, butter & egg.

Refrigerate dough. In med. size sauce pan mix dates, water, sugar & cornstarch. Over med. high heat cook mixture until thickened. Stirring constantly. Cool. Use one tablespoon of dough-roll into a ball and place at least 2'' apart on a cookie sheet. Top each cookie with a rounded tsp. of date mixture. Bake for 8-10 minutes. Remove from oven. Top each cookie with a walnut half. Cool at least one minute. Remove from pan. Yields 3 dozen.

Caramel Nut Bars Cindy Martin, Albert Lea, MN 1) Line 9x13 pan with graham crackers (one layer).

2) Boil in sauce pan for 2 minutes: 1 cup brown sugar well packed, 2 Tbls. Lt or Dk Corn Syrup, 1 cup butter (not margarine) 3) Stir until it stops bubbling and pour mixture over crackers 4) Sprinkle 1-12 oz. pkg. chocolate chips & 1 cup finely chopped nuts over hot caramel mixture. Use a spatula to press nuts & chips into hot caramel. Cool to room temperature.

Cut bars with pizza cutter. Refrigerate & enjoy or freeze.

–––– Lime Pound Cake with Strawberry Sauce Bonita Moeller, Albert Lea, MN 2-16 oz. boxes Pound Cake Mix 1 1/3 Cup Water or Whole Milk 1/2 Cup Butter, softened 4 Large Eggs 1 tsp. Lime Zest 1 Tbls. Lime Juice Strawberry Sauce recipe below Garnish Lime Wedges, Fresh Strawberries Preheat oven 350°. Lightly spray a tube pan & flour. In large bowl combine cake mix, water, butter & eggs. Beat at low speed with mixer for 30 sec. Increase speed to med. & beat 2 more min. stopping to scrape bowl.

Batter will be thick. Stir in lime zest & juice.

Spoon batter into pan. Bake 1 hour 10 min.

Cool in pan 10 min. Remove from pan cool on wire rack. Serve with fresh strawberry sauce, garanish w/lime wedges & strawberry.

Strawberry Sauce Makes 1 Cup: 1 1/2 cups fresh strawberries hulled, 1/3 cup sugar, 2 tsp. lime zest. In food processor combine strawberries, sugar, zest, process till smooth.

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Blueberry Crumb Cake Lorraine Hansen, New Richland, MN 3 Cups sifted Flour 1 tsp. ea. Bake Soda & Baking Powder 1 Cup Sugar 1 Cup Butter or Margarine 1 Cup Sour Cream 1 Cup Milk 1 tsp. Vanilla 2 Eggs 1 - 21 oz. Can Blueberry Pie Filling Topping: 1/4 C Flour, 1/4 C Sugar, 3 T Butter Mix first 4 ingredients and cut in butter.

Add sour cream, milk, vanilla, eggs. Beat well, spread 1/2 of batter in oiled, lightly floured 9x13 pan. Spoon pie filling on top, spread carefully. Top with remaining batter. Combine topping ingredients, sprinkle over cake. Bake 350° for 40-45 min. Can use cherry pie filling, very good.

–––– Black Bean Brownies Darlene Winter, Albert Lea, MN 1 - 15 oz. Can Black Beans 1 Brownie Mix, to make 9x13 pan Puree black beans including liquid. Add to brownie mix. Stir to combine. Bake in 9x13 pan according to pkg. directions. You can add chocolate chips if you want.

–––– Baked Apples Mildred Koester, Albert Lea 6 Apples, cored Put in 8x8 pan. Sprinkle sugar & cinnamon to taste in apple cavity. Put a half pad of butter on each apple and pour 2 cups of water over apples. Bake 350° till apples are done when pierced. Can put raisins in apple cavity before baking also.

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 8

February 2011 Freeborn County Shoppers

DESSERTS Rosemary Mint Sugar Cookies Wendy Nickel, Kiester, MN 1 -17.5 oz. Sugar Cookie Mix 1 stick or 1/2 C Butter or Marg. softened 1 Egg 1 Tbls. fresh Rosemary, chopped 1 Tbls. fresh Mint, chopped Crystal Sugar for Garnish Heat oven to 375°. Stir cookie mix, softened butter, egg, rosemary & mint in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch ea. Place 2'' apart on ungreased cookie sheet. Bake for 6 minutes. Remove from oven, sprinkle with sugar, bake another minute, remove from pan. Cool for at least 1 min. before removing from cookie sheet. Cool completely. Store in airtight container. Yields 36 cookies.

–––– Pumpkin Pie Cake Clarice Baaken, Albert Lea, MN 1 - 29 oz. Large Can of Pumpkin 1 - 12 oz. Large Can Evaporated Milk 4 tsp. Pumpkin Pie Spice or 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. cloves

1/2 tsp. Salt 1 Cup Sugar 3 Eggs, beaten Beat all together. Pour into a 9x13 pan.

1 Yellow Cake Mix 1 1/2 Sticks Butter, melted 1/2 Cup Pecan Sprinkle one pkg. yellow cake mix over the top of pumpkin mixture in pan. Drizzle melted butter over top of cake mix. Sprinkle with nuts. Bake 50 minutes at 350° or until brown. Serve with whip cream.

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Rolls - Streusel Coffee Cake Marilyn Wendt, Albert Lea, MN 4 1/4 Cups Flour 1 pkg. Dry Yeast 1 Cup Milk 120°-130° 1/3 Cup Sugar 1/3 Cup Margarine 1/2 tsp. Salt 2 Eggs Beat milk, yeast, eggs, margarine & 2 cups flour. Add remaining ingredients. Beat on slow speed until smooth. Let rise until double. Punch down. Press dough into 2-8'' pans greased. Top with streusel of 2/3 cup brown sugar, 2/3 cup flour, 1/3 cup butter.

Sprinkle with nuts. Press into dough. Let rise until double. Bake 375° about 45 minutes until golden brown. I used my mixer for all, on the lowest speed.

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Apple Crumb Pizza Pie Katie Koziolek, Hartland, MN Pastry for 8'' 2 crust pie Crumble topping: 6-7 tart apples (about 6-8 C) Braeburn’s best 3/4 cup all-purpose flour 1 teaspoon Fruit Fresh 1/2 cup sugar (or Sugar’n’Spice*) 1 cup Sugar’n’Spice* 1/2 cup butter or margarine Prepare pastry as for pie, except roll into one-inch larger than a 12” pizza pan. (This will also work in a jelly roll pan). Ease into pan and flute edge. Make crumb topping by cutting butter into flour and sugar. Cut cored apples into thinly sliced wedges.

Peeling is optional. (I like to slice the apples and core it at the same time by cutting the apple in half and neatly slice the apples through the core and then remove the core.

Beginning at the edge of the crust overlap slices in a circle and finish with center. If there are more apples, make a second row staggered. (Make stripe rows in a jelly-roll pan.) Sprinkle with Fruit Fresh and Sugar and Spice. Top with crumble topping. Bake in 450˚ oven for 30 minutes or until apples are tender. Serve warm. Makes 8-10 servings. *SUGAR ’N’ SPICE Mix together: 2 cups sugar, 2 T cinnamon, 1/2 teaspoon dried orange rind, 1/2 t. nutmeg. Store in shaker jar and use for French toast topping, cinnamon rolls, cinnamon toast, cereal topping. It can be made lighter by substituting part of the sugar with Splenda or sugar substitute.

–––– Honey & Spice Cookies Wendy Nickel, Kiester, MN 3/4 Cup Honey 1/2 Cup Butter 1 Egg 2 Cups Flour 1 Cup Raisins 1 Cup Walnuts optional 1/4 tsp. Salt 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1 tsp. Soda Heat honey & butter in saucepan. Let cool.

Blend in egg. Sift together flour, salt, cinnamon, nutmeg & soda. Blend all together.

Stir in raisins & walnuts. Heat over 375°. Roll 2 T of dough into balls. Place on prepared cookie sheet. Bake for 10 minutes. These are great with blueberry jam or preserves used as "sandwich" filling.

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Ice Box Cookies Cindy Martin, Albert Lea, MN 1 Cup Shortening (best with butter) 1 Cup Brown Sugar 1 Cup White Sugar 2 Eggs, well beaten 1 1/2 Cup Flour 1 tsp. Soda 1 tsp. Salt 3 Cups Oatmeal 1/2 Cup Nut Meats 1 Cup Coconut 1 tsp. Vanilla Mix & chill a little. Form in rolls and wrap in wax and chill further. Slice roll. Bake at 350° for 6 to 8 minutes.

–––– Rum Cake Darlene Winter, Albert Lea, MN 1 Cup Chopped Nuts 1 Box Yellow Cake Mix 1 - 3 3/4 oz. Vanilla Instant Pudding Mix 4 Eggs 1/2 Cup Cold Water 1/2 Cup Wesson Oil 1/2 Cup Dark Rum Grease & flour 10'' tube pan. Sprinkle nuts on bottom of pan. Pour batter over nuts.

Bake 1 hour at 325°. Cool. Invert on plate, prick top. Spoon & brush glaze over top.

Glaze: 1/4 cup butter, 1 cup sugar, 1/4 cup water, 1/2 cup rum. Melt butter, add water & sugar. Boil 5 minutes. Remove and stir in rum.

–––– Easy Dessert Marilyn Wendt, Albert Lea, MN 1 Can Pineapple Tidbits, drained 1 Yellow Cake Mix 1/4 Cup Walnuts 1 Can Cherry Pie Filling 1 Cup Melted Butter or Ole 1 1/2 Cup Coconut Place pineapple & pie filling into 9x13 pan.

Sprinkle cake mix and coconut over top.

Cover with melted butter or ole & walnuts.

Bake 350° for 30 min. You can use all sugar free ingredients. Serve warm with cool whip or ice cream.

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Layered Cracker Bars Darlene Winter, Albert Lea, MN Line 9x13 pan with Keebler Club Crackers 3/4 Cup White Sugar 1 Stick Margarine 1/2 Cup Brown Sugar 1/4 Cup Milk 1 Cup Crushed Graham Crackers Boil til thick. Add 1 tsp. vanilla. Cool. Spread on crackers. Put layer of crackers on top.

Frost With: 1/2 of 6 oz. pkg. Chocolate Chips 2/3 Cup Peanut Butter 1/2 of 6 oz. pkg. Butterscotch Chips Melt and spread over top.

–––– Chocolate Peanut Butter Pie Katie Koziolek, Hartland, MN 1-9 inch baked Chocolate Pie Crust 8 oz. cream cheese, softened 1 cup chocolate chips (milk or semi-sweet) 1/2 cup powdered sugar 2 tablespoons corn syrup 3/4 cup peanut butter, creamy or crunchy 1 tablespoon butter or margarine (not low-fat) 1 teaspoon vanilla 2 cups whipped topping (Cool Whip) Melt chocolate chips, syrup and butter in small bowl in microwave up to 2 minutes, stirring often until chips melt. Stir until smooth and spread on pie crust. Let set while preparing rest of filling.

Filling: Beat together until smooth: cream cheese, powdered sugar, peanut butter and vanilla. Fold in whipped topping. Spread over chocolate in pie shell. Garnish with chocolate chips, toffee candy pieces or warmed peanut butter or mini Reese’s pieces. Chill 4 hours or until firm.

CHOCOLATE PIE CRUST Just before adding water to regular pie crust, stir in 3 tablespoons chocolate drink powder (Quick), then add water and toss to form ball for rolling.

Roll into pie pan, flute edge and prick crust.

Bake at 400˚ for 10 minutes. Or To 1+1/4 cups chocolate graham cracker crumbs stir in 3 tablespoons melted butter or margarine.

Press into pie pan. Or Use chocolate syrup for part of the water in a regular pie crust.

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