Holiday Recipes 2014

Sugar, Spice & Everything Nice…

Holiday RECIPES A SPECIAL SUPPLEMENT TO The Lennox Independent & Tea Weekly

Sugar, Spice & Everything Nice…

Holiday RECIPES A SPECIAL SUPPLEMENT TO The Lennox Independent & Tea Weekly

HOLIDAY TURKEY Serves 15

At Wilson Trailer Sales in Lennox, SD

Our Team Members Make It Happen!

We are glad to be a part of this community!

w w w . w i l s o n t r a i l e r. c o m

1 fresh turkey, about 15 lbs.

1 tablespoon olive oil 1 quart apple cider 2 teaspoons dried poultry seasoning Coarse sea salt / ground black pepper Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.

Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450°F. Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the top.

Roast for 1 hour. Reduce the oven temperature to 175 F. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to 170 F. Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices.

“Holiday Turkey” from Andrew Schloss’ “Cooking Slow” (Chronicle Books).

HOLIDAY TURKEY Serves 15

At Wilson Trailer Sales in Lennox, SD

Our Team Members Make It Happen!

We are glad to be a part of this community!

w w w . w i l s o n t r a i l e r. c o m

1 fresh turkey, about 15 lbs.

1 tablespoon olive oil 1 quart apple cider 2 teaspoons dried poultry seasoning Coarse sea salt / ground black pepper Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.

Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450°F. Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the top.

Roast for 1 hour. Reduce the oven temperature to 175 F. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to 170 F. Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices.

“Holiday Turkey” from Andrew Schloss’ “Cooking Slow” (Chronicle Books).

SAVORY POT ROAST 1 round-bone chuck roast (3 to 3 1/2 lbs) 1 T cooking oil 2 large onions, diced 2 garlic cloves, minced 1 can (16 oz) tomatoes with liquid, cut up 1 cup water, divided 2 T prepared horseradish 1 t browning sauce 1/2 t salt 1/8 t pepper 1/4 cup flour In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt and pepper.

Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices.

Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.

SAVORY POT ROAST 1 round-bone chuck roast (3 to 3 1/2 lbs) 1 T cooking oil 2 large onions, diced 2 garlic cloves, minced 1 can (16 oz) tomatoes with liquid, cut up 1 cup water, divided 2 T prepared horseradish 1 t browning sauce 1/2 t salt 1/8 t pepper 1/4 cup flour In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt and pepper.

Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices.

Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.

As Thanksgiving time grows ever near, we’d like to thank you all for stopping here!

With best holiday wishes to all.

Lennox — 647-2261 Tea — 368-2051 Member

FDIC

As Thanksgiving time grows ever near, we’d like to thank you all for stopping here!

With best holiday wishes to all.

Lennox — 647-2261 Tea — 368-2051 Member

FDIC

Here’s hoping all your prayers are answered during this holiday season. We’re counting our blessings and your friendship is at the top of the list!

Happy Thanksgiving!

Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163

Here’s hoping all your prayers are answered during this holiday season. We’re counting our blessings and your friendship is at the top of the list!

Happy Thanksgiving!

Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163

PORK TENDERLOIN WITH BALSAMIC ROASTED VEGETABLES 1/2 cup Pompeian Extra Virgin Olive Oil 1/2 cup Pompeian Balsamic Vinegar 2 cloves garlic, finely chopped 2 teaspoons mixed dried herbs (thyme, rosemary, oregano or marjoram) Salt and freshly ground black pepper 2 pork tenderloins (10–12 ounces each) 2 red, yellow or green bell peppers, cored, cut into 1-1/2-inch pieces 2 medium yellow onions, cut into 3/4-inch wedges 1 `small eggplant, cut into 1-inch pieces Pompeian Extra Virgin Olive Oil, for drizzling To prepare marinade, combine olive oil, balsamic vinegar, garlic and herbs in bowl. Whisk until blended; add salt and pepper to taste. Place 2 pork tenderloins in large sealable plastic bag. Pour in half marinade and refrigerate for 1 hour or overnight, turning bag occasionally. Preheat oven to 400°F. Pour remaining marinade over peppers, onions and eggplant and toss. Arrange vegetables in large oiled roasting pan. Roast in preheated oven 15 minutes. In meantime, heat large non-stick skillet over medium-high heat. Remove pork from marinade. Add to skillet and brown on all sides. Transfer pork to pan of roasted vegetables. Return to oven for 20–25 minutes or until pork registers 155°F on meat thermometer.

Slice pork and serve with roasted vegetables. Drizzle olive oil over finished dish.

PORK TENDERLOIN WITH BALSAMIC ROASTED VEGETABLES 1/2 cup Pompeian Extra Virgin Olive Oil 1/2 cup Pompeian Balsamic Vinegar 2 cloves garlic, finely chopped 2 teaspoons mixed dried herbs (thyme, rosemary, oregano or marjoram) Salt and freshly ground black pepper 2 pork tenderloins (10–12 ounces each) 2 red, yellow or green bell peppers, cored, cut into 1-1/2-inch pieces 2 medium yellow onions, cut into 3/4-inch wedges 1 `small eggplant, cut into 1-inch pieces Pompeian Extra Virgin Olive Oil, for drizzling To prepare marinade, combine olive oil, balsamic vinegar, garlic and herbs in bowl. Whisk until blended; add salt and pepper to taste. Place 2 pork tenderloins in large sealable plastic bag. Pour in half marinade and refrigerate for 1 hour or overnight, turning bag occasionally. Preheat oven to 400°F. Pour remaining marinade over peppers, onions and eggplant and toss. Arrange vegetables in large oiled roasting pan. Roast in preheated oven 15 minutes. In meantime, heat large non-stick skillet over medium-high heat. Remove pork from marinade. Add to skillet and brown on all sides. Transfer pork to pan of roasted vegetables. Return to oven for 20–25 minutes or until pork registers 155°F on meat thermometer.

Slice pork and serve with roasted vegetables. Drizzle olive oil over finished dish.

HONEY MUSTARD ROAST CHICKEN & POTATOES 3 tablespoons honey mustard 2-1/2 tablespoons olive oil, divided 1 tablespoon dried herbes de Provence 1 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 (3-3/4-pound) chicken 1-1/2 pounds unpeeled Yukon gold potatoes, cut into 1-inch chunks 1 cup reduced-sodium chicken broth, divided Preheat oven to 350°F. Coat roasting pan and rack with cooking spray. Combine mustard, 1 tablespoon oil, herbes de Provence, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Rinse chicken inside and out with cold water. Pat dry with paper towels.

Loosen skin from breast and drumsticks. With a small spatula, spread about half the mustard mixture under loosened skin and the rest on outside of chicken. Place chicken, breast side up, on roasting rack. Combine potatoes, remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Toss to coat potatoes well. Transfer potatoes to pan around chicken.

Roast 1 1/4 to 1 1/2 hours, until meat thermometer in thigh registers 165°F. Transfer chicken to a platter and let rest 20 minutes. Remove rack from pan. Transfer potatoes to platter. Spoon off and discard fat from drippings. Pour about 1/2 cup broth into roasting pan and stir to scrape drippings from bottom. Pour mixture into medium saucepan and stir in remaining 1/2 cup broth. Simmer, stirring often, until reduced to about 1 cup. Serve with chicken and potatoes.

HONEY MUSTARD ROAST CHICKEN & POTATOES 3 tablespoons honey mustard 2-1/2 tablespoons olive oil, divided 1 tablespoon dried herbes de Provence 1 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 (3-3/4-pound) chicken 1-1/2 pounds unpeeled Yukon gold potatoes, cut into 1-inch chunks 1 cup reduced-sodium chicken broth, divided Preheat oven to 350°F. Coat roasting pan and rack with cooking spray. Combine mustard, 1 tablespoon oil, herbes de Provence, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Rinse chicken inside and out with cold water. Pat dry with paper towels.

Loosen skin from breast and drumsticks. With a small spatula, spread about half the mustard mixture under loosened skin and the rest on outside of chicken. Place chicken, breast side up, on roasting rack. Combine potatoes, remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Toss to coat potatoes well. Transfer potatoes to pan around chicken.

Roast 1 1/4 to 1 1/2 hours, until meat thermometer in thigh registers 165°F. Transfer chicken to a platter and let rest 20 minutes. Remove rack from pan. Transfer potatoes to platter. Spoon off and discard fat from drippings. Pour about 1/2 cup broth into roasting pan and stir to scrape drippings from bottom. Pour mixture into medium saucepan and stir in remaining 1/2 cup broth. Simmer, stirring often, until reduced to about 1 cup. Serve with chicken and potatoes.

Happy Thanksgiving!

We hope your holiday is happy— filled with good company, good food and good times.

401 East 1st St., Tea, SD 1-605-498-2094

Happy Thanksgiving!

We hope your holiday is happy— filled with good company, good food and good times.

401 East 1st St., Tea, SD 1-605-498-2094

Hilda’s Heritage Home Inc. This holiday be surrounded by caring friends, enjoy home-cooked meals, laundry and housekeeping services in this beautiful assisted living center.

Please call Julie or Natalie at 647-5515

Hilda’s Heritage Home Inc. 220 S. Lincoln St., Lennox

BISCUITS & GRAVY BREAKFAST CASSEROLE 12 ounces of buttermilk biscuit dough 6 eggs 1 (2-3/4 ounce) package peppered gravy mix (makes 2 cups) 1 lb. sausage, any flavor 1 cup cheddar cheese, shredded 1/2 cup milk salt and pepper to taste

Preheat oven to 350°. Take a 13 x 9 pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1-inch pieces and place evenly in the bottom of the pan.

Brown the sausage and drain. Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.

Whisk the eggs and milk with a pinch of salt and pepper, then pour over the pan.

Make gravy according to instructions on package and pour over the pan. Bake for 30 to 45 minutes, depending on how hot your oven runs.

Cut and serve. It’s delicious warm right out of the oven!

www.lennoxassistedliving.com

Hilda’s Heritage Home Inc. This holiday be surrounded by caring friends, enjoy home-cooked meals, laundry and housekeeping services in this beautiful assisted living center.

Please call Julie or Natalie at 647-5515

Hilda’s Heritage Home Inc. 220 S. Lincoln St., Lennox www.lennoxassistedliving.com

BISCUITS & GRAVY BREAKFAST CASSEROLE 12 ounces of buttermilk biscuit dough 6 eggs 1 (2-3/4 ounce) package peppered gravy mix (makes 2 cups) 1 lb. sausage, any flavor 1 cup cheddar cheese, shredded 1/2 cup milk salt and pepper to taste

Preheat oven to 350°. Take a 13 x 9 pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1-inch pieces and place evenly in the bottom of the pan.

Brown the sausage and drain. Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.

Whisk the eggs and milk with a pinch of salt and pepper, then pour over the pan.

Make gravy according to instructions on package and pour over the pan. Bake for 30 to 45 minutes, depending on how hot your oven runs.

Cut and serve. It’s delicious warm right out of the oven!

COZY TURKEY SOUP 1 white onion, minced (reserve 2 tablespoons) 3 tablespoons extra virgin olive oil 1.4 pounds (approximately 3 cups) of leftover Honeysuckle White turkey, chopped 1/8 teaspoon salt 1/8 teaspoon coarse ground pepper 1/2 cup diced celery 1 cup diced carrot 1 clove garlic, minced 5 yellow peppers, seeded and diced 2 medium potatoes, peeled and diced 1 can (15 ounces) chicken stock 1 tablespoon salt 2 tablespoons grated Parmesan cheese In skillet, saute onion in 2 tablespoons olive oil for 2–3 minutes. Add cooked turkey and 1/8 teaspoon salt and pepper to desired flavor. Set aside. Heat 1 tablespoon oil in large stockpot on low. Saute celery, carrot, garlic and reserved 2 tablespoons onion for approximately 10 minutes, or until vegetables are soft.

Add yellow peppers, potatoes, stock and 1 tablespoon salt. Simmer for 15–20 minutes, until potatoes are tender. Cool for 10 minutes, then transfer back to pot to keep warm. Add turkey and onion mixture to soup. Ladle soup into bowls and garnish with grated Parmesan cheese.

COZY TURKEY SOUP 1 white onion, minced (reserve 2 tablespoons) 3 tablespoons extra virgin olive oil 1.4 pounds (approximately 3 cups) of leftover Honeysuckle White turkey, chopped 1/8 teaspoon salt 1/8 teaspoon coarse ground pepper 1/2 cup diced celery 1 cup diced carrot 1 clove garlic, minced 5 yellow peppers, seeded and diced 2 medium potatoes, peeled and diced 1 can (15 ounces) chicken stock 1 tablespoon salt 2 tablespoons grated Parmesan cheese In skillet, saute onion in 2 tablespoons olive oil for 2–3 minutes. Add cooked turkey and 1/8 teaspoon salt and pepper to desired flavor. Set aside. Heat 1 tablespoon oil in large stockpot on low. Saute celery, carrot, garlic and reserved 2 tablespoons onion for approximately 10 minutes, or until vegetables are soft.

Add yellow peppers, potatoes, stock and 1 tablespoon salt. Simmer for 15–20 minutes, until potatoes are tender. Cool for 10 minutes, then transfer back to pot to keep warm. Add turkey and onion mixture to soup. Ladle soup into bowls and garnish with grated Parmesan cheese.

Sanford Health Lennox Clinic Call (605) 647-2841 to schedule an appointment

500-53725-0013 10/14

Sanford Health Lennox Clinic Call (605) 647-2841 to schedule an appointment

500-53725-0013 10/14

HOLIDAY MINIS 1 pound (or 3 cups) chopped Honeysuckle White turkey (dark and white meat) 1 package (14 oz) cornbread stuffing mix 1 jar (16 oz) turkey gravy 1 can (6 oz) cranberry sauce w/whole cranberries

There’s nothing we would rather say, Than “have a happy Thanksgiving Day!” And there’s nothing that we’d rather do, Than give our thanks to all of you!

Preheat oven to 350°F. Spray mini muffin pans (as many as needed to make 48 bites) with nonstick cooking spray.

Chop freshly cooked or leftover turkey into 1/4-inch pieces.

In large bowl, prepare stuffing mix as directed on package. Add turkey to stuffing mixture.

Stir in 1 cup turkey gravy. Mixture should hold together when spooned into a ball. If mixture is too dry, add more gravy by tablespoons until correct consistency is achieved.

Spoon stuffing mixture into muffin pan, filling each cavity full, then pressing mixture down to level top of each bite.

Bake for 15–20 minutes or until tops are golden brown. Remove from pan and garnish each bite with cranberry sauce. Additional gravy may be heated and served on side as dipping sauce.

This is a great way to use your leftover turkey!

HOLIDAY MINIS 1 pound (or 3 cups) chopped Honeysuckle White turkey (dark and white meat) 1 package (14 oz) cornbread stuffing mix 1 jar (16 oz) turkey gravy 1 can (6 oz) cranberry sauce w/whole cranberries

There’s nothing we would rather say, Than “have a happy Thanksgiving Day!” And there’s nothing that we’d rather do, Than give our thanks to all of you!

Preheat oven to 350°F. Spray mini muffin pans (as many as needed to make 48 bites) with nonstick cooking spray.

Chop freshly cooked or leftover turkey into 1/4-inch pieces.

In large bowl, prepare stuffing mix as directed on package. Add turkey to stuffing mixture.

Stir in 1 cup turkey gravy. Mixture should hold together when spooned into a ball. If mixture is too dry, add more gravy by tablespoons until correct consistency is achieved.

Spoon stuffing mixture into muffin pan, filling each cavity full, then pressing mixture down to level top of each bite.

Bake for 15–20 minutes or until tops are golden brown. Remove from pan and garnish each bite with cranberry sauce. Additional gravy may be heated and served on side as dipping sauce.

This is a great way to use your leftover turkey!

TURKEY TETRAZZINI 8 ounces uncooked spaghetti, broken in half 4 tablespoons butter 1 (8-ounce) package sliced mushrooms 1/3 cup all-purpose flour 1 (14-ounce) can reduced-sodium chicken broth 2/3 cup heavy cream 2/3 cup whole milk 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons dry sherry 3 cups chopped cooked turkey (2-inch pieces), about 1 pound 1-1/2 cups frozen corn kernels, thawed 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese Preheat oven to 425F. Coat a 13 x 9-inch baking pan or shallow 3-quart baking dish with cooking spray. Cook spaghetti according to package directions. Drain, rinse under cool water and drain again. Spread evenly in pan. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly browned, about 4 minutes. Add flour and stir to combine.

Add broth, cream, milk, nutmeg, salt and pepper. Cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring often. Stir in sherry.

Remove from heat and stir in turkey and corn. Spoon over spaghetti and sprinkle with cheese. Bake 20 minutes or until golden brown and bubbling.

TURKEY TETRAZZINI 8 ounces uncooked spaghetti, broken in half 4 tablespoons butter 1 (8-ounce) package sliced mushrooms 1/3 cup all-purpose flour 1 (14-ounce) can reduced-sodium chicken broth 2/3 cup heavy cream 2/3 cup whole milk 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons dry sherry 3 cups chopped cooked turkey (2-inch pieces), about 1 pound 1-1/2 cups frozen corn kernels, thawed 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese Preheat oven to 425F. Coat a 13 x 9-inch baking pan or shallow 3-quart baking dish with cooking spray. Cook spaghetti according to package directions. Drain, rinse under cool water and drain again. Spread evenly in pan. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly browned, about 4 minutes. Add flour and stir to combine.

Add broth, cream, milk, nutmeg, salt and pepper. Cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring often. Stir in sherry.

Remove from heat and stir in turkey and corn. Spoon over spaghetti and sprinkle with cheese. Bake 20 minutes or until golden brown and bubbling.

Trust the folks you know to help you take better care of yourself and your family with quality, affordable insurance coverage.

Stop in or give us a call...

120 S. Main St., Lennox, SD 605-647-0606 Jerry Grabow, Harlan Temple, Pat Koerner

SDAIA

We serve you first.

Trust the folks you know to help you take better care of yourself and your family with quality, affordable insurance coverage.

Stop in or give us a call...

120 S. Main St., Lennox, SD 605-647-0606 Jerry Grabow, Harlan Temple, Pat Koerner

We serve you first.

Best wishes and gratitude for our friends and neighbors! Wishing you a very happy Thanksgiving holiday.

404 E. 6th Ave., Lennox (605) 647-2251

Best wishes and gratitude for our friends and neighbors! Wishing you a very happy Thanksgiving holiday.

404 E. 6th Ave., Lennox (605) 647-2251

FESTIVE LOADED MASHED POTATOES 2-1/2 cups water 3 tablespoons butter 3/4 teaspoon salt 1/4 teaspoon pepper 1-1/4 cups milk 2-2/3 cups Hungry Jack Mashed Potato Flakes 1 cup sour cream 1-1/2 cups shredded cheddar cheese 6 strips bacon, cooked and crumbled 3/4 cup diced red bell pepper, or jarred roasted red bell pepper, drained and diced 1/2 cup sliced green onion

Heat oven to 350°F. Lightly grease or coat with cooking spray 9-inch-by-9-inch or 2-quart baking dish. Heat water, butter, salt and pepper until simmering in large saucepan. Remove pan from heat.

Stir in milk and potato flakes until blended. Let stand 1 minute. Stir in sour cream.

Spread half potatoes in prepared baking dish. Top with cheddar cheese and bacon. Spread remaining potatoes on top and sprinkle with red pepper and green onion.

Cover and bake until heated through, 25–30 minutes.

FESTIVE LOADED MASHED POTATOES 2-1/2 cups water 3 tablespoons butter 3/4 teaspoon salt 1/4 teaspoon pepper 1-1/4 cups milk 2-2/3 cups Hungry Jack Mashed Potato Flakes 1 cup sour cream 1-1/2 cups shredded cheddar cheese 6 strips bacon, cooked and crumbled 3/4 cup diced red bell pepper, or jarred roasted red bell pepper, drained and diced 1/2 cup sliced green onion

Heat oven to 350°F. Lightly grease or coat with cooking spray 9-inch-by-9-inch or 2-quart baking dish. Heat water, butter, salt and pepper until simmering in large saucepan. Remove pan from heat.

Stir in milk and potato flakes until blended. Let stand 1 minute. Stir in sour cream.

Spread half potatoes in prepared baking dish. Top with cheddar cheese and bacon. Spread remaining potatoes on top and sprinkle with red pepper and green onion.

Cover and bake until heated through, 25–30 minutes.

HERB-ROASTED GARNET SWEET POTATOES Serves 4

3 tablespoons extra-virgin olive oil 1 teaspoon fresh thyme leaves, minced 1 teaspoon minced fresh sage 1 teaspoon minced fresh oregano 3 medium garnet sweet potatoes, peeled and cut into 1⁄4-inch dice Kosher salt Preheat the oven to 375 F. Spray a large roasting pan with nonstick cooking spray. In a large bowl, thoroughly combine the olive oil and herbs. Add the sweet potato dice to the mixture, and use your fingers to coat them well. Season with salt to taste.

Transfer the mixture to the prepared roasting pan. Bake for 45 to 60 minutes, until your desired consistency is reached, whether you want them a bit firm or fork-tender.

TIP: A good alternate variety to Garnets are Red Jewels, which are easy to come by at both farmers’ markets and local grocers. Look for a deep, bright color, and be sure to cook them fairly quickly after purchase. Unlike potatoes, sweet potatoes do not store very well.

TEA ACE HARDWARE

701 N. Heritage Parkway, Tea • 213-2000

$5 OFF A $25 PURCHASE Coupon expires 12-31-14.

TEA ACE HARDWARE ONLY

NOT VALID WITH ANY OTHER OFFER

From Jill Lightner’s “Edible Seattle: The Cookbook” (Sterling Epicure).

HERB-ROASTED GARNET SWEET POTATOES Serves 4

3 tablespoons extra-virgin olive oil 1 teaspoon fresh thyme leaves, minced 1 teaspoon minced fresh sage 1 teaspoon minced fresh oregano 3 medium garnet sweet potatoes, peeled and cut into 1⁄4-inch dice Kosher salt Preheat the oven to 375 F. Spray a large roasting pan with nonstick cooking spray. In a large bowl, thoroughly combine the olive oil and herbs. Add the sweet potato dice to the mixture, and use your fingers to coat them well. Season with salt to taste.

Transfer the mixture to the prepared roasting pan. Bake for 45 to 60 minutes, until your desired consistency is reached, whether you want them a bit firm or fork-tender.

TIP: A good alternate variety to Garnets are Red Jewels, which are easy to come by at both farmers’ markets and local grocers. Look for a deep, bright color, and be sure to cook them fairly quickly after purchase. Unlike potatoes, sweet potatoes do not store very well.

From Jill Lightner’s “Edible Seattle: The Cookbook” (Sterling Epicure).

TEA ACE HARDWARE

701 N. Heritage Parkway, Tea • 213-2000

$5 OFF A $25 PURCHASE Coupon expires 12-31-14.

TEA ACE HARDWARE ONLY

NOT VALID WITH ANY OTHER OFFER

Once a week garbage service with every other week recycling.

Competitive rates & convenient payment options.

Scott Bolte Sanitation Lennox, SD

647-5371

Once a week garbage service with every other week recycling.

Competitive rates & convenient payment options.

Scott Bolte Sanitation Lennox, SD

647-5371

CREAMY SCALLOPED POTATOES 2 1/2 pounds Yukon gold potatoes, scrubbed 1/4 cup butter 1/4 cup chopped onion 2 tablespoons all-purpose flour 1 teaspoon salt 1 1/2 cups 2 percent milk 1 cup Daisy Sour Cream 1 1/2 cups shredded Asiago cheese 1/8 teaspoon paprika

Butter 11-by-7-inch (2 quart) baking dish and set aside. Slice potatoes to 1/8-inch-thick circles. Place potatoes in large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly.

Heat oven to 350°F. In 2 1/2-quart saucepan, melt butter over medium heat. Add onion; cook 1 minute. Stir in flour and salt. Cook until mixture bubbles. Gradually stir in milk and cook until mixture boils. Reduce heat to low. Stir in sour cream and cheese. Cook on low until cheese is melted, stirring constantly. Layer half of potatoes in baking dish. Pour half the sauce over potatoes. Repeat with remaining potatoes and sauce. Sprinkle potatoes with paprika.

Bake for 30–35 minutes or until bubbly and top starts to brown.

CREAMY SCALLOPED POTATOES 2 1/2 pounds Yukon gold potatoes, scrubbed 1/4 cup butter 1/4 cup chopped onion 2 tablespoons all-purpose flour 1 teaspoon salt 1 1/2 cups 2 percent milk 1 cup Daisy Sour Cream 1 1/2 cups shredded Asiago cheese 1/8 teaspoon paprika

Butter 11-by-7-inch (2 quart) baking dish and set aside. Slice potatoes to 1/8-inch-thick circles. Place potatoes in large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly.

Heat oven to 350°F. In 2 1/2-quart saucepan, melt butter over medium heat. Add onion; cook 1 minute. Stir in flour and salt. Cook until mixture bubbles. Gradually stir in milk and cook until mixture boils. Reduce heat to low. Stir in sour cream and cheese. Cook on low until cheese is melted, stirring constantly. Layer half of potatoes in baking dish. Pour half the sauce over potatoes. Repeat with remaining potatoes and sauce. Sprinkle potatoes with paprika.

Bake for 30–35 minutes or until bubbly and top starts to brown.

CLIP

Shurfine

& SAVE

MAKE-AHEAD MASHED POTATOES 5 pounds Yukon Gold potatoes, cubed 2 (3 ounce) packages cream cheese 8 ounces sour cream 1/2 cup milk 2 teaspoons onion salt ground black pepper to taste

Butter Quarters

Preheat the oven to 325°.

Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash.

In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.

Cover, and bake for 50 minutes in the preheated oven.

$2.99

1 Lb.

LENNOX SUNSHINE ONLY. EXPIRES 12-31-14. PLU #900 ONE PER CUSTOMER PER COUPON.

TIP: This dish can be made the day before, refrigerated overnight and rewarmed in a crock pot — a great way to save oven space the day of the holiday!

217 S. Main St., Lennox 605-647-2666

CLIP

Shurfine

& SAVE

MAKE-AHEAD MASHED POTATOES 5 pounds Yukon Gold potatoes, cubed 2 (3 ounce) packages cream cheese 8 ounces sour cream 1/2 cup milk 2 teaspoons onion salt ground black pepper to taste

Butter Quarters

Preheat the oven to 325°.

Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash.

In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.

Cover, and bake for 50 minutes in the preheated oven.

$2.99

1 Lb.

LENNOX SUNSHINE ONLY. EXPIRES 12-31-14. PLU #900 ONE PER CUSTOMER PER COUPON.

TIP: This dish can be made the day before, refrigerated overnight and rewarmed in a crock pot — a great way to save oven space the day of the holiday!

217 S. Main St., Lennox 605-647-2666

BROCCOLI GRATIN WITH CRUNCHY HERB TOPPING 1 bunch broccoli, cut into florets Sea or kosher salt and pepper, to taste 1/4 cup Pompeian Extra Light Tasting Olive Oil 1 small onion, chopped 2 tablespoons all-purpose flour 1-1/2 cups low-fat milk 1/3 cup grated Parmesan cheese 1 tablespoon flat-leaf parsley, chopped 3 tablespoons Pompeian Extra Virgin Olive Oil 1 clove garlic, finely chopped 1 tablespoon fresh thyme leaves, finely chopped 6 tablespoons breadcrumbs Martha Poppenga 605-647-2130 204 S. Main Street, Lennox, SD

Martha Poppenga 605-647-2130 204 S. Main Street, Lennox, SD

Bring pot of water to rapid boil. Add broccoli, salt to taste. Blanch for 3 minutes. Drain. Refresh under cold water, drain again. Pat dry with paper towels, transfer to bowl. Preheat oven to 400째F. Oil small gratin pan. Sauce: heat extra light tasting olive oil in medium saucepan over medium heat. Add onion and cook until tender. Add flour, stir until foamy. Pour in milk and cook, stirring continuously until mixture comes to boil and thickens. Stir in Parmesan cheese and parsley and cook until cheese is melted. Season with salt and pepper. Coat broccoli with sauce. Transfer broccoli to gratin pan. Topping: heat extra virgin olive oil in nonstick skillet. Add garlic and thyme and cook until garlic is golden. Add breadcrumbs and toss until lightly browned. Sprinkle topping over baking dish and bake for 20 minutes until hot and bubbly. Serve immediately.

BROCCOLI GRATIN WITH CRUNCHY HERB TOPPING 1 bunch broccoli, cut into florets Sea or kosher salt and pepper, to taste 1/4 cup Pompeian Extra Light Tasting Olive Oil 1 small onion, chopped 2 tablespoons all-purpose flour 1-1/2 cups low-fat milk 1/3 cup grated Parmesan cheese 1 tablespoon flat-leaf parsley, chopped 3 tablespoons Pompeian Extra Virgin Olive Oil 1 clove garlic, finely chopped 1 tablespoon fresh thyme leaves, finely chopped 6 tablespoons breadcrumbs Bring pot of water to rapid boil. Add broccoli, salt to taste. Blanch for 3 minutes. Drain. Refresh under cold water, drain again. Pat dry with paper towels, transfer to bowl. Preheat oven to 400째F. Oil small gratin pan. Sauce: heat extra light tasting olive oil in medium saucepan over medium heat. Add onion and cook until tender. Add flour, stir until foamy. Pour in milk and cook, stirring continuously until mixture comes to boil and thickens. Stir in Parmesan cheese and parsley and cook until cheese is melted. Season with salt and pepper. Coat broccoli with sauce. Transfer broccoli to gratin pan. Topping: heat extra virgin olive oil in nonstick skillet. Add garlic and thyme and cook until garlic is golden. Add breadcrumbs and toss until lightly browned. Sprinkle topping over baking dish and bake for 20 minutes until hot and bubbly. Serve immediately.

SCALLOPED CORN 1 can cream style corn 2 eggs, beaten 1/4 teaspoon salt; pinch of pepper 3/4 cup milk 1 cup saltine cracker crumbs 3 tablespoons butter, melted Mix all ingredients together and bake at 350° for 40 minutes.

GREEN BEAN CASSEROLE 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2-2/3 cups French’s® French Fried Onions, divided Stir the soup, milk, soy sauce, black pepper, beans and 1-1/3 cups onions in a 3-quart casserole. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

SCALLOPED CORN 1 can cream style corn 2 eggs, beaten 1/4 teaspoon salt; pinch of pepper 3/4 cup milk 1 cup saltine cracker crumbs 3 tablespoons butter, melted Mix all ingredients together and bake at 350° for 40 minutes.

GREEN BEAN CASSEROLE 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2-2/3 cups French’s® French Fried Onions, divided Stir the soup, milk, soy sauce, black pepper, beans and 1-1/3 cups onions in a 3-quart casserole. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

$50 OFF a $500 Order OR

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PORTERʼS

FLOORING & MORE, LLC SALES & INSTALLATION CARPET • VINYL • LAMINATE • WOOD • CERAMIC

605-498-2002 401 N. HERITAGE PKWY., TEA, SD

$50 OFF a $500 Order OR

$75 OFF a $750 Order

INCLUDES FLOORING & INSTALLATION Coupon valid until Dec. 31, 2014

PORTERʼS

FLOORING & MORE, LLC SALES & INSTALLATION CARPET • VINYL • LAMINATE • WOOD • CERAMIC

605-498-2002 401 N. HERITAGE PKWY., TEA, SD

Lefers Heating & Air Conditioning, LLC 520 S. Dakota St., Chancellor, SD

605-359-6576 Troy Lefers

Warm wishes this Thanksgiving season!

For all your

Heat 1 tablespoon oil in a large pot over medium heat. Add sausages and cook, tossing occasionally with a large spoon, until browned. Remove to a paper towel-lined dish. Wipe pot clean with paper towels.

Heat remaining 2 tablespoons oil in pot over medium-high heat. Add carrots and onion. Cook, stirring occasionally, until onion starts to brown, about 5 minutes. Add beans, tomatoes, squash, sausages, water, thyme, vegetable concentrate, salt and pepper. Cover and bring to a simmer. Reduce heat and simmer 40 minutes or until squash is tender. Add cabbage, cover and cook until cabbage is tender, about 5 minutes.

Heating & AC needs!

Lefers Heating & Air Conditioning, LLC 520 S. Dakota St., Chancellor, SD

605-359-6576 Troy Lefers

Warm wishes this Thanksgiving season!

For all your

Heating & AC needs!

BUTTERNUT SQUASH & SAUSAGE SOUP 3 tablespoons olive oil, divided 1/2 pound turkey sausages, cut into bite-size pieces 2 cups thinly sliced carrots 1 cup diced onion 1 (15-ounce) can small white beans, rinsed, drained 1 (14-ounce) can diced tomatoes, undrained 1 pound peeled butternut squash, cut into small cubes (3 1/2 cups) 5 cups water 1 teaspoon dried thyme 1 heaping teaspoon vegetable broth concentrate 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 cups thinly sliced green cabbage

BUTTERNUT SQUASH & SAUSAGE SOUP 3 tablespoons olive oil, divided 1/2 pound turkey sausages, cut into bite-size pieces 2 cups thinly sliced carrots 1 cup diced onion 1 (15-ounce) can small white beans, rinsed, drained 1 (14-ounce) can diced tomatoes, undrained 1 pound peeled butternut squash, cut into small cubes (3 1/2 cups) 5 cups water 1 teaspoon dried thyme 1 heaping teaspoon vegetable broth concentrate 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 cups thinly sliced green cabbage Heat 1 tablespoon oil in a large pot over medium heat. Add sausages and cook, tossing occasionally with a large spoon, until browned. Remove to a paper towel-lined dish. Wipe pot clean with paper towels.

Heat remaining 2 tablespoons oil in pot over medium-high heat. Add carrots and onion. Cook, stirring occasionally, until onion starts to brown, about 5 minutes. Add beans, tomatoes, squash, sausages, water, thyme, vegetable concentrate, salt and pepper. Cover and bring to a simmer. Reduce heat and simmer 40 minutes or until squash is tender. Add cabbage, cover and cook until cabbage is tender, about 5 minutes.

STRAWBERRY PRETZEL SALAD 2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 (8 oz) container frozen whipped topping, thawed 2 (3 oz) packages strawberry flavored Jell-O 2 cups boiling water 2 (10 oz) packages frozen strawberries Preheat oven to 400°. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish (that has been sprayed with cooking spray). Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Tips: Make sure to spread cream cheese layer all the way to the edges of the pan to prevent Jello-O from seeping to bottom and making pretzel layer soggy. Using low fat cream cheese not recommended. Chill the cream cheese layer well before adding Jell-O layer.

Flavor substitution ideas: Try raspberry Jell-O and frozen raspberries (not in juice) or crushed pineapple (two 20 ounce cans) combined with half a 3.4 ounce package of instant vanilla pudding mix instead of using frozen strawberries and strawberry Jell-O.

STRAWBERRY PRETZEL SALAD 2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 (8 oz) container frozen whipped topping, thawed 2 (3 oz) packages strawberry flavored Jell-O 2 cups boiling water 2 (10 oz) packages frozen strawberries Preheat oven to 400°. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish (that has been sprayed with cooking spray). Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Tips: Make sure to spread cream cheese layer all the way to the edges of the pan to prevent Jello-O from seeping to bottom and making pretzel layer soggy. Using low fat cream cheese not recommended. Chill the cream cheese layer well before adding Jell-O layer.

Flavor substitution ideas: Try raspberry Jell-O and frozen raspberries (not in juice) or crushed pineapple (two 20 ounce cans) combined with half a 3.4 ounce package of instant vanilla pudding mix instead of using frozen strawberries and strawberry Jell-O.

EXCHANGE INSURANCE AGENCY “Your friendly, full-service agency!”

Give Us A Call For A Free Quote Sharon — Rich — Bonnie 206 S. Main St., Lennox Phone: 647-2853 Your Event Here

Advertise on our digital sign!

EXCHANGE INSURANCE AGENCY “Your friendly, full-service agency!”

Give Us A Call For A Free Quote Sharon — Rich — Bonnie 206 S. Main St., Lennox Phone: 647-2853 Your Event Here

Advertise on our digital sign!

Don’t get left in the

COLD

this winter…

Call Justin at 605-310-6086 to have your furnace serviced today.

• Furnaces • Central Air Conditioners • Heat Pumps • Thermostats • In-Floor Heat • Garage Heaters • Filters/Humidifiers

Don’t get left in the

COLD

this winter…

Call Justin at 605-310-6086 to have your furnace serviced today.

• Furnaces • Central Air Conditioners • Heat Pumps • Thermostats • In-Floor Heat • Garage Heaters • Filters/Humidifiers

MINI PUMPKIN PIES Crust: 3 cups allpurpose flour 1 teaspoon salt 1 cup vegetable shortening, cold 2 egg yolks 6–8 tablespoons ice water, divided 1 tablespoon fresh lemon juice Filling: 3 eggs, slightly beaten 1 can (15 ounces) pumpkin 3/4 cup packed light brown sugar 1-1/2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon ground ginger

To make unbaked crusts, mix flour and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolks, 6 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into six 1-inch-thick disks. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.

Roll out each dough disk on lightly floured surface, rolling from center to edge, to form 6-inch circle. Fold into quarters; ease and unfold into 4-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes. Heat oven to 400°F. Whisk eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl. Beat in half and half. Pour approximately 2/3 cup into each mini piecrust.

Carefully place pies on rack in oven. Bake 15 minutes. Reduce oven to 350°F; continue baking 20–22 minutes or until knife inserted midway between center and edge of pie comes out clean. Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight. Garnish with toasted pecans and whipped cream.

PUMPKIN MOLASSES PIE 1 unbaked 9-inch piecrust shell, chilled 2 eggs 3/4 cup granulated sugar 2 tablespoons molasses 1-1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 (15-ounce) can pumpkin puree 1-2/3 cups heavy cream, divided 1/2 cup milk 2 tablespoons powdered sugar Preheat oven to 375°F. Line piecrust with foil and fill with pie weights or dried beans. Bake 15 minutes.

Remove foil and weights and bake another 3 to 5 minutes, until pastry is just beginning to color. Remove from oven and place on wire rack to cool. Beat eggs, granulated sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, 2/3 cup cream and milk.

Pour mixture into piecrust and bake 35 minutes or until filling is set. (A knife inserted about 1-inch from the edge will come out clean.) Check before end of baking time and cover crust edges with foil if browning too quickly. Transfer to wire rack to cool. Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream. Makes one 9-inch pie; serves 8.

CRANBERRY WALNUT POUND CAKE 1 cup all-purpose flour 1 cup whole wheat or all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 4 large eggs 1-1/3 cups granulated sugar 1/2 cup Pompeian Extra Light Tasting Olive Oil 1 teaspoon vanilla extract 1/2 cup low-fat sour cream 1/2 cup finely chopped walnuts 3/4 cup fresh cranberries, finely chopped Preheat oven to 350°F. Generously coat Bundt pan with olive oil. In small bowl, combine flours, baking powder, baking soda, salt and cinnamon. In large bowl, beat eggs with handheld mixer until light and slightly increased in volume.

Add sugar slowly while continuing to beat. Mixture will become light and fluffy.

Add olive oil and vanilla extract and beat another 2 minutes. Alternately add dry ingredients and sour cream to batter, beating between additions. Gently fold in chopped nuts and cranberries. Transfer batter to prepared pan. Bake at 350°F for 60–65 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for 10 minutes.

CRANBERRY WALNUT POUND CAKE 1 cup all-purpose flour 1 cup whole wheat or all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 4 large eggs 1-1/3 cups granulated sugar 1/2 cup Pompeian Extra Light Tasting Olive Oil 1 teaspoon vanilla extract 1/2 cup low-fat sour cream 1/2 cup finely chopped walnuts 3/4 cup fresh cranberries, finely chopped Preheat oven to 350°F. Generously coat Bundt pan with olive oil. In small bowl, combine flours, baking powder, baking soda, salt and cinnamon. In large bowl, beat eggs with handheld mixer until light and slightly increased in volume.

Add sugar slowly while continuing to beat. Mixture will become light and fluffy.

Add olive oil and vanilla extract and beat another 2 minutes. Alternately add dry ingredients and sour cream to batter, beating between additions. Gently fold in chopped nuts and cranberries. Transfer batter to prepared pan. Bake at 350°F for 60–65 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for 10 minutes.

720 E. First St., Tea, SD

Shurfine 2 lb.

Brown or Powdered Sugar

$1.29 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-14. PLU #5000

720 E. First St., Tea, SD

Shurfine 2 lb.

Brown or Powdered Sugar

$1.29 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-14. PLU #5000

Shurfine 5 lb.

All Purpose Flour

$1.99 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-14. PLU #5002

Shurfine 4 lb.

Granulated Sugar

$1.69 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-14. PLU #5001

Shurfine 5 lb.

All Purpose Flour

$1.99 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-14. PLU #5002

Shurfine 4 lb.

Granulated Sugar

$1.69 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-14. PLU #5001

BROWN SUGAR PECAN PIE Crust: 1 cup all-purpose flour 1/2 cup (2 ounces) ground pecans 1/2 teaspoon salt 1/2 cup vegetable shortening, cold 1 egg yolk 3–4 tablespoons ice water, divided 2 teaspoons fresh lemon juice

Filling: 3 eggs 1 cup packed dark brown sugar 1/2 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1/2 teaspoon salt 1 cup pecan halves

To make crust, mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolk, 3 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch-thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight. Heat oven to 425°F. Roll out dough on lightly floured surface, rolling from center to edge, to form 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.

Line piecrust with aluminum foil; fill with pie weights. Bake in oven until pastry is set, 8–10 minutes. Remove foil and weights; pierce pastry all over with fork. Bake until pastry is golden brown, 5–7 minutes longer. Cool completely on wire rack. Heat oven to 350°F. Beat eggs, brown sugar, sugar, butter, vanilla and salt in medium bowl until well blended. Arrange pecan halves evenly in bottom of piecrust. Carefully pour egg mixture over pecans. Bake in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40–45 minutes. Cool on wire rack.

BROWN SUGAR PECAN PIE Crust: 1 cup all-purpose flour 1/2 cup (2 ounces) ground pecans 1/2 teaspoon salt 1/2 cup vegetable shortening, cold 1 egg yolk 3–4 tablespoons ice water, divided 2 teaspoons fresh lemon juice

Filling: 3 eggs 1 cup packed dark brown sugar 1/2 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1/2 teaspoon salt 1 cup pecan halves

To make crust, mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolk, 3 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch-thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight. Heat oven to 425°F. Roll out dough on lightly floured surface, rolling from center to edge, to form 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.

Line piecrust with aluminum foil; fill with pie weights. Bake in oven until pastry is set, 8–10 minutes. Remove foil and weights; pierce pastry all over with fork. Bake until pastry is golden brown, 5–7 minutes longer. Cool completely on wire rack. Heat oven to 350°F. Beat eggs, brown sugar, sugar, butter, vanilla and salt in medium bowl until well blended. Arrange pecan halves evenly in bottom of piecrust. Carefully pour egg mixture over pecans. Bake in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40–45 minutes. Cool on wire rack.

PUMPKIN STREUSEL BREAD Streusel: 3 tablespoons all-purpose flour 1-1/2 tablespoons granulated sugar 1-1/2 tablespoons packed light brown sugar 1-1/2 tablespoons unsalted butter, melted 3 tablespoons chopped walnuts Bread: Streusel: Combine flour, granulated sugar and brown sugar in a small bowl. Add butter 1-1/2 cups all-purpose flour and stir with fork until crumbly. Add walnuts 3/4 teaspoon baking soda and toss to combine. Bread: preheat oven to 1/4 teaspoon baking powder 350F. Coat a 9 x 5-inch loaf pan with cooking spray. Line bottom and 2 sides with a wax 1/4 teaspoon salt paper, letting edges extend over sides. Whisk 2 eggs flour, baking soda, baking powder and salt 1/3 cup canola oil in a large bowl. In a mixing bowl, beat eggs, oil, granulated and brown sugars, pumpkin, 1/2 cup granulated sugar cinnamon and allspice at medium speed until 1/2 cup packed light brown sugar blended. Stir in flour mixture. Pour batter into 1 cup canned pumpkin puree pan and spread evenly. Sprinkle streusel over top and press lightly into batter. Bake 50 min1-1/4 teaspoons ground cinnamon utes or until a wooden pick inserted in center 1/2 teaspoon ground allspice comes out clean. Let cool 10 minutes in pan on wire rack; remove from pan and peel off wax paper. Let cool completely on wire rack.

PUMPKIN STREUSEL BREAD Streusel: 3 tablespoons all-purpose flour 1-1/2 tablespoons granulated sugar 1-1/2 tablespoons packed light brown sugar 1-1/2 tablespoons unsalted butter, melted 3 tablespoons chopped walnuts Bread: Streusel: Combine flour, granulated sugar and brown sugar in a small bowl. Add butter 1-1/2 cups all-purpose flour and stir with fork until crumbly. Add walnuts 3/4 teaspoon baking soda and toss to combine. Bread: preheat oven to 1/4 teaspoon baking powder 350F. Coat a 9 x 5-inch loaf pan with cooking spray. Line bottom and 2 sides with a wax 1/4 teaspoon salt paper, letting edges extend over sides. Whisk 2 eggs flour, baking soda, baking powder and salt 1/3 cup canola oil in a large bowl. In a mixing bowl, beat eggs, oil, granulated and brown sugars, pumpkin, 1/2 cup granulated sugar cinnamon and allspice at medium speed until 1/2 cup packed light brown sugar blended. Stir in flour mixture. Pour batter into 1 cup canned pumpkin puree pan and spread evenly. Sprinkle streusel over top and press lightly into batter. Bake 50 min1-1/4 teaspoons ground cinnamon utes or until a wooden pick inserted in center 1/2 teaspoon ground allspice comes out clean. Let cool 10 minutes in pan on wire rack; remove from pan and peel off wax paper. Let cool completely on wire rack.

from all of us at

Riverview Insurance LLC 605-498-0305 801 E. Ryan Drive, Ste C, Tea, SD www.riverviewins.com Open 8am-5pm weekdays & scheduled appointments

from all of us at

Riverview Insurance LLC 605-498-0305 801 E. Ryan Drive, Ste C, Tea, SD www.riverviewins.com Open 8am-5pm weekdays & scheduled appointments

DELTA CHEESECAKE 2 8oz pkgs of cream cheese 2 eggs 1 cup sugar 4 teaspoons vanilla 2 cups sour cream 1 9-inch graham cracker pie shell

We’d like to wish all of those who’ve come ‘round our way, a happy and healthy Thanksgiving holiday.

LENNOX DENTAL CLINIC 101 S. Main St., Lennox, SD

(605) 647-2881

COCONUT DELIGHT DESSERT (Courtesy of Janell Beck) Crust: 1 cup flour,1 stick butter, 1/2 c. chopped pecans; Mix and press into a 9x13 cake pan. Bake @ 350° for 15 min and cool. Over the Crust: Mix 8 oz softened cream cheese with 1 cup powdered sugar and 1 cup whipped topping.

Filling: Cook 3 cups whole milk, 3 eggs beaten, 1-1/4 cup sugar, 3 T. cornstarch, 1 t vanilla, 1-1/4 cup coconut Put milk on stove to cook. When it comes to a boil, add eggs, sugar, and starch mixture to milk. Stir constantly until thick. Add vanilla and coconut. Cool and spread on crust.

Put the remaining whipped topping on top of the pudding. Toast some coconut until brown and sprinkle it over the whipped topping. Chill until you serve it.

DELTA CHEESECAKE 2 8oz pkgs of cream cheese 2 eggs 1 cup sugar 4 teaspoons vanilla 2 cups sour cream 1 9-inch graham cracker pie shell

We’d like to wish all of those who’ve come ‘round our way, a happy and healthy Thanksgiving holiday.

LENNOX DENTAL CLINIC 101 S. Main St., Lennox, SD

(605) 647-2881

Soften cream cheese. Blend cream cheese, eggs, 1/2 cup sugar and two teaspoons vanilla together. Spoon into pie shell. Bake at 350° for 20 minutes. Mix sour cream, remaining vanilla and remaining sugar together. Spoon gently over cream cheese mixture, return to oven and bake at 400° for five minutes. Chill thoroughly and serve. You may add your own topping: cherries, strawberries or blueberries.

Soften cream cheese. Blend cream cheese, eggs, 1/2 cup sugar and two teaspoons vanilla together. Spoon into pie shell. Bake at 350° for 20 minutes. Mix sour cream, remaining vanilla and remaining sugar together. Spoon gently over cream cheese mixture, return to oven and bake at 400° for five minutes. Chill thoroughly and serve. You may add your own topping: cherries, strawberries or blueberries.

COCONUT DELIGHT DESSERT (Courtesy of Janell Beck) Crust: 1 cup flour,1 stick butter, 1/2 c. chopped pecans; Mix and press into a 9x13 cake pan. Bake @ 350° for 15 min and cool. Over the Crust: Mix 8 oz softened cream cheese with 1 cup powdered sugar and 1 cup whipped topping.

Filling: Cook 3 cups whole milk, 3 eggs beaten, 1-1/4 cup sugar, 3 T. cornstarch, 1 t vanilla, 1-1/4 cup coconut Put milk on stove to cook. When it comes to a boil, add eggs, sugar, and starch mixture to milk. Stir constantly until thick. Add vanilla and coconut. Cool and spread on crust.

Put the remaining whipped topping on top of the pudding. Toast some coconut until brown and sprinkle it over the whipped topping. Chill until you serve it.

OATMEAL COOKIES WITH DRIED CHERRIES & WHITE CHOCOLATE 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup quick-cooking (not instant) oats 1/2 cup unsalted butter, softened 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1/2 cup white chocolate chips 1/2 cup chopped walnuts 1/2 cup chopped dried cherries Preheat oven to 325째F. Line 2 baking sheets with parchment. Whisk flour, baking powder, baking soda and salt in a large bowl to blend. Whisk in oats.

In a mixing bowl, beat butter, brown and granulated sugars, egg, and vanilla at medium speed until blended. Turn mixer to low speed and add flour mixture.

Add white chocolate, walnuts and cherries. Mix until evenly distributed. Drop by 1/4-cupfuls 2-inches apart onto baking sheets. Bake 13 minutes or until edges are golden brown. Place sheets on wire racks and let cool 3 minutes. Remove cookies to wire racks to cool. Makes 14 cookies.

OATMEAL COOKIES WITH DRIED CHERRIES & WHITE CHOCOLATE 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup quick-cooking (not instant) oats 1/2 cup unsalted butter, softened 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1/2 cup white chocolate chips 1/2 cup chopped walnuts 1/2 cup chopped dried cherries Preheat oven to 325째F. Line 2 baking sheets with parchment. Whisk flour, baking powder, baking soda and salt in a large bowl to blend. Whisk in oats.

In a mixing bowl, beat butter, brown and granulated sugars, egg, and vanilla at medium speed until blended. Turn mixer to low speed and add flour mixture.

Add white chocolate, walnuts and cherries. Mix until evenly distributed. Drop by 1/4-cupfuls 2-inches apart onto baking sheets. Bake 13 minutes or until edges are golden brown. Place sheets on wire racks and let cool 3 minutes. Remove cookies to wire racks to cool. Makes 14 cookies.

The holiday

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The holiday

Gift Subscription CALL NOW

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Tea Weekly Subscriptions OFFER EXPIRES DEC. 31, 2014.

140 N. Carla Ave., Tea, SD

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The holiday

Gift Subscription CALL NOW

605-647-2284 Holiday Open House

WED., DEC. 3RD

Specials & Door Prizes!

Watch paper for details.

116 S. Main St., Lennox, SD

www.lennoxnews.com

The holiday

Gift Subscription CALL NOW

605-647-2284 Holiday Open House

WED., DEC. 3RD

Specials & Door Prizes!

Watch paper for details.

116 S. Main St., Lennox, SD

www.lennoxnews.com

CHOCOLATE PEPPERMINT CRINKLES 2-1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 package (12 oz) or 2 cups semisweet chocolate chips, melted, cooled 3 eggs, room temperature 1/2 cup vegetable oil 1 teaspoon peppermint extract or vanilla 1/3 cup powdered sugar, sifted 1/4 cup crushed peppermint candies or candy canes 1/3 cup granulated sugar, for rolling Mix flour, cocoa powder, baking powder and salt in large bowl. Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Refrigerate, covered, until firm enough to shape, about 1 hour or overnight. Heat oven to 350°F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.

Bake in oven until lightly browned, 8–10 minutes. Cool on baking sheets 1–2 minutes. Remove to wire racks; cool completely.

CHOCOLATE PEPPERMINT CRINKLES 2-1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 package (12 oz) or 2 cups semisweet chocolate chips, melted, cooled 3 eggs, room temperature 1/2 cup vegetable oil 1 teaspoon peppermint extract or vanilla 1/3 cup powdered sugar, sifted 1/4 cup crushed peppermint candies or candy canes 1/3 cup granulated sugar, for rolling Mix flour, cocoa powder, baking powder and salt in large bowl. Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Refrigerate, covered, until firm enough to shape, about 1 hour or overnight. Heat oven to 350°F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.

Bake in oven until lightly browned, 8–10 minutes. Cool on baking sheets 1–2 minutes. Remove to wire racks; cool completely.