508 W. Main St. • Marshall
507 537-1551
Table of Contents Beverages..........................................2-3 Appetizers.........................................4-5 Side Dishes........................................7-8 Gluten-Free.....................................9-10 Main Dishes....................................11-13 Cakes & Desserts............................14-15
- BEVERAGES LANDMARK HOT CHOCOLATE 1/3 cup heavy whipping cream 1/4 cup 2% milk 2 ounces dark chocolate candy bar, chopped 4-1/2 teaspoons sugar 1 cinnamon stick (3 inches) Vanilla rum, optional Heavy whipping cream, whipped Additional cinnamon stick, optional Heat the first five ingredients over medium heat in a small saucepan just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. Remove cinnamon stick; add rum if desired. Pour into a mug; top with whipped cream. Garnish with cinnamon stick if desired.
Thank You PEPPERMINT WHITE HOT CHOCOLATE
to everyone that submitted recipes!
Minnesota Grassfed Beef DIAMOND K GRASSFED BEEF Canby, MN From Our Family Farm...
5-1/2 cups 2% milk 1/3 cup heavy whipping cream 4 teaspoons crushed peppermint candies, divided 12 ounces white baking chocolate, chopped 3/4 teaspoon peppermint extract In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy. Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy. Serve immediately.
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Personal Banking, Business Banking, Ag Lending, Home Loans, Trust and Asset Management, and Investments 1418 East College Drive • Marshall, MN 56258
507-532-3056 • www.GreatWesternBank.com
PAGE 2 • COUNTRY SPIRIT WINTER RECIPES 2018
- BEVERAGES PRETTY PINK PUNCH 2 tablespoons sugar 3 cups cold water 2 bottles (64 ounces each) cranberry-raspberry juice, chilled 1 can (46 ounces) pineapple juice, chilled 1 can (12 ounces) frozen pink lemonade concentrate, thawed 1 liter ginger ale, chilled Decorative ice mold & lemon slices, optional In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately. To make ice mold, arrange chemical-free edible flowers in a heart or ring mold. Carefully add enough water to partially cover flowers; freeze. Add enough water to cover flowers; freeze. Add water to desired depth; freeze.
ALL-OCCASION PUNCH 8 cups cold water 1 can (12 ounces) frozen lemonade concentrate, thawed plus 3/4 cup thawed lemonade concentrate 2 liters ginger ale, chilled 1 liter cherry lemon-lime soda, chilled Ice ring, optional
SLOW COOKER APPLE CIDER 8 cups apple cider or juice 1 cup caramel flavoring syrup 1/4 cup lemon juice 1 vanilla bean 2 cinnamon sticks (3 inches) 1 tablespoon whole allspice Whipped cream, hot caramel ice cream topping and cinnamon sticks, optional In a 3-qt. slow cooker, combine the apple cider, caramel syrup and lemon juice. Split vanilla bean and scrape seeds; add seeds to cider mixture. Place the bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired.
GET THE PARTY STARTED! Recipe for a happy retirement
In a large punch bowl, combine water and lemonade concentrate. Stir in ginger ale and lemon-lime soda. Top with an ice ring if desired. Serve immediately.
GREEN TEA APPLE SPICE DRINK …Friendship …Activities …Independence
4 c. water 2 tbsp. honey 1/2 tsp. freshly grated nutmeg 1/2 tsp. freshly grated cinnamon 1 Granny Smith apple, seeded and coarsely chopped, plus slices for serving 4 strips orange zest, from 1/2 orange 1/3 c. loose green tea
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Combine water, honey, nutmueg, cinnamon, apple and orange zest in medium pot; bring to a boil, reduce heat, and simmer 2 minutes. Cover, remove from heat, and let saturate for 15 minutes. Strain through a fine mesh sleeve over the green tea leaves, pressing all juices from the apple. Let stand for 1 minute. Strain out the tea, reheat if necessary, and serve.
PAGE 3 • COUNTRY SPIRIT WINTER RECIPES 2018
401 South Hill Street, Marshall
507-537-9234 For more information contact Susie Sammons
- APPETIZERS -
Our Family
Taking Care of Yours
ily tover & Fam Dustin Wes
Scott Williams & Fam ily
COWBOY CAVIAR DOLORES DEVOS
SUBMITTED BY
1 can each of these beans (pinto, black, black-eyed peas, kidney--you can also use baby butter and white northern): 1 short can shoepeg corn 1 onion, diced 1-2 green peppers, diced 2 tomatoes, diced 1 can black olives 1 small jar pimentos 2 cloves garlic, minced 1 bunch fresh cilantro, diced 4 fresh jalapenos (remove the inside and then dice—they don’t usually make the dip spicy) DRESSING: 1 c. vegetable oil ¼ c. balsamic vinegar ¼ c. white vinegar ½ c. sugar (if too sweet, you can cut the sugar to 1/3 c.) Drain beans and corn, then rinse. Put in large bowl. Add remaining ingredients except dressing. Bring dressing to a boil, then allow to cool. Pour over mixture and refrigerate overnight. Serve with chips, Fritos, or eat with a spoon. Enjoy.
Marshall, MN & Granite Falls, MN Phone: 507-537-0596
TEAM BISBEE
Professional Craftsmen Serving The Marshall Area Since 1967!
CRANBERRY BRIE PINWHEELS 1 pound Brie cheese, rind removed 1 package (17.3 ounces) frozen puff pastry, thawed 2/3 cup whole-berry cranberry sauce 1 large egg 1 tablespoon water 1/2 cup chopped pecans Preheat oven to 400°. Beat trimmed Brie on medium until smooth and creamy, about 5 minutes. On a lightly floured surface, unfold one sheet of puff pastry; spread half of Brie to within 1/2 in. of edges. Spread half of cranberry sauce over Brie. Starting with a short side, roll up jelly-roll style. Cut crosswise into 12 slices. Place pastries on parchment paper-lined baking sheets. Whisk egg with water; brush over slices. Sprinkle with chopped pecans. Repeat with remaining puff pastry. Bake until golden brown, 15-20 minutes. Makes about 2 dozen.
PAGE 4 • COUNTRY SPIRIT WINTER RECIPES 2018
- APPETIZERS HOLIDAY SALSA
BABY SWISS APPETIZER CHEESECAKE 1-1/2 cups crushed Ritz crackers (about 36 crackers) 3 tablespoons butter, melted 3 packages (8 ounces each) cream cheese, softened 1/4 cup heavy whipping cream 1 tablespoon oil from sun-dried tomatoes 3 large eggs, lightly beaten 6 ounces baby Swiss or Gruyere cheese, shredded 1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced 4 green onions, chopped Crackers Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°. In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Serve cheesecake with crackers.
1 package (12 ounces) fresh or frozen cranberries 1 cup sugar 6 green onions, chopped 1/2 cup fresh cilantro leaves, chopped 1 jalapeno pepper, seeded and finely chopped 1 package (8 ounces) cream cheese, softened Assorted crackers or tortilla chips Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight. To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.
TRY SOMETHING NEW TONIGHT!
BACON STUFFED MUSHROOMS 1 package (8 ounces) cream cheese, softened 1/4 teaspoon garlic powder 8 bacon strips, cooked and crumbled 1 tablespoon chopped green onion 1 pound whole fresh mushrooms, stems removed Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion. Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
Dominic M. Smith, Esq Licensed in MN & SD
TRUSTS & WILLS • ASSET PROTECTION • FARM & BUSINESS SUCCESSION 114 North 3rd Street Marshall, MN • 507-337-9280 Mon - closed Tues,Wed,Fri 10-5:30pm Thurs 11-7pm Sat 10-5pm
“Estate Planning is ALL I do…” 1411 East College Drive • Marshall, MN 56258 507-337-2590 • dominic@legalestatesolutions.com
PAGE 5 • COUNTRY SPIRIT WINTER RECIPES 2018
Cottonwood Co-op Oil Company Convenience Store 6QDFNV f ,FH f 3L]]D f &KLSV f 'ULQNV f *DV &$5 :$6+ 12: 23(1
PHONE: Cottonwood: 423-6282 • Wood Lake: 485-3137
Agronomy Center 507-423-6251 Your local C-Store and more! Cottonwood, MN PAGE 6 • COUNTRY SPIRIT WINTER RECIPES 2018
- SIDE DISHES SWEET MACARONI SALAD SUBMITTED BY DELORES DEVOS
SKILLET SAUSAGE STUFFING 1 pound bulk pork sausage 1-1/4 cups chopped celery 1/2 cup chopped onion 1/2 cup sliced fresh mushrooms 1 large garlic clove, minced 1-1/2 cups reduced-sodium chicken broth (or vegetable broth) 1 teaspoon rubbed sage 1 package (6 ounces) stuffing mix
1 pkg. (16 ounces) elbow macaroni 4 medium carrots, shredded 1 green pepper, chopped 1 medium red onion, chopped DRESSING: 2 c. mayo 1 can (14 ounces) sweetened condensed milk 1 c. sugar 1 c. cider vinegar 1 tsp. salt and pepper
In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine all the ingredients except the dressing. Mix milk, sugar, vinegar, salt and pepper. Pour over macaroni mixture, toss to coat. Cover and refrigerate overnight.
DELUXE GERMAN POTATO SALAD 1/2 pound sliced bacon, diced 1 cup thinly sliced celery 1 cup chopped onion 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon ground mustard 1 cup cider vinegar 1/2 cup water 5 pounds unpeeled small red potatoes, cooked and sliced 2 medium carrots, shredded 2 tablespoons minced fresh parsley Additional salt, optional
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In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.
PAGE 7 • COUNTRY SPIRIT WINTER RECIPES 2018
801 W. Main Marshall, MN 532-6547 or 1-800-742-6609
- SIDE DISHES GREEN BEANS WITH POPPYSEED DRESSING 1 tsp. poppy seeds 2 Tbsp. extra virgin olive oil 1 Tbsp. white-wine vinegar, or rice-wine vinegar 1 tsp. Dijon mustard ½ tsp. honey 1 Tbsp. minced shallot 1/8 tsp. salt, or to taste 1 lb. green beans, stem ends trimmed Freshly ground pepper, to taste To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat. The dressing will keep, covered, in the refrigerator for up to 2 days.
PERFECT WINTER SALAD 1/4 cup reduced-fat mayonnaise 1/4 cup maple syrup 3 tablespoons white wine vinegar 2 tablespoons minced shallot 2 teaspoons sugar 1/2 cup canola oil 2 packages (5 ounces each) spring mix salad greens 2 medium tart apples, thinly sliced 1 cup dried cherries 1 cup pecan halves 1/4 cup thinly sliced red onion In a small bowl, mix first five ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving. To serve, place remaining ingredients in a large bowl; toss with dressing.
SLOW COOKER CREAMED CORN WITH BACON
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10 cups frozen corn (about 50 ounces), thawed 3 packages (8 ounces each) cream cheese, cubed 1/2 cup 2% milk 1/2 cup heavy whipping cream 1/2 cup butter, melted 1/4 cup sugar 2 teaspoons salt 1/4 teaspoon pepper 4 bacon strips, cooked and crumbled Chopped green onions In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.
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PAGE 8 • COUNTRY SPIRIT WINTER RECIPES 2018
- GLUTEN-FREE WHITE TURKEY CHILI
CHICKEN SALAD
2 cans (15 ounces each) cannellini beans, rinsed and drained 1 can (10-3/4 ounces) gluten-free condensed cream of chicken soup, undiluted 2 cups cubed cooked turkey breast 1-1/3 cups fat-free milk 1 can (4 ounces) chopped green chilies, drained 1 tablespoon minced fresh cilantro 1 tablespoon dried minced onion 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon dried oregano 6 tablespoons fat-free sour cream In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream.
2 1/2 cups diced and chilled, cooked chicken meat 1 cup chopped celery 1 cup sliced, seedless grapes 1/2 cup sliced almonds 2 tablespoons chopped fresh parsley 1 teaspoon salt 1 cup mayonnaise 1/4 cup heavy whipping cream In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
MUSHROOM & WILD RICE SOUP 2-1/2 cups water 1 ounce dried porcini mushrooms 1 ounce dried shiitake mushrooms 3 tablespoons butter 1 small onion, finely chopped 1/2 pound sliced fresh mushrooms 1/2 pound sliced baby portobello mushrooms 3 garlic cloves, minced 4 cups chicken broth 1 package (6 ounces) long grain and wild rice mix 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 cup cold water 4 teaspoons cornstarch 1 cup heavy whipping cream
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In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened. Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
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PAGE 9 • COUNTRY SPIRIT WINTER RECIPES 2018
1300 Nwakama St., Marshall
507-337-0103
- GLUTEN-FREE TURKEY CURRY
GARLIC CHICKEN WITH HERBS 4 boneless skinless chicken thighs (about 1 pound) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 10 garlic cloves, peeled and halved 1/4 cup white wine or chicken broth 1-1/2 teaspoons minced fresh rosemary 1/2 teaspoon minced fresh sage 1 cup chicken broth Hot cooked rice of your choice
4 boneless skinless chicken thighs (about 1 pound) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 10 garlic cloves, peeled and halved 1/4 cup white wine or chicken broth 1-1/2 teaspoons minced fresh rosemary 1/2 teaspoon minced fresh sage 1 cup chicken broth Hot cooked rice of your choice
Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings. In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes. To serve, spoon pan juices over chicken. Serve with rice.
Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings. In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes. To serve, spoon pan juices over chicken. Serve with rice.
SAUSAGE STUFFED BUTTERNUT SQUASH 1 medium butternut squash (about 3 pounds) 1 pound Italian turkey sausage links, casings removed 1 medium onion, finely chopped 4 garlic cloves, minced 1/2 cup shredded Italian cheese blend Crushed red pepper flakes, optional
Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly. Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute. Leaving 1/2-in.-thick shells, scoop pulp from squash and stir into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese. Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into two portions.
INSURANCE SERVICE AGENCY
• Farm • Home • Auto • Business Derek Dahl, Owner
(507) 423-6215
68 West Main Street • Cottonwood, MN 56229 • derekd@starpoint.net
PAGE 10 • COUNTRY SPIRIT WINTER RECIPES 2018
- MAIN DISHES HAMBURGER SOUP SUBMITTED BY DELORES DEVOS
TASTY MEAT PIE 1 pound ground beef 1 small onion, chopped 1 can (11 ounces) condensed beef with vegetables and barley soup, undiluted 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted 3 medium uncooked potatoes, cut into 1/2-inch cubes 4 medium carrots, sliced 1/8 inch thick 1/4 teaspoon salt 1/8 teaspoon pepper Pastry for double-crust pie (9 inches) In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges; cut slits in top. Bake at 350° for 45-50 minutes or until golden brown. Let stand on a wire rack for 15 minutes before serving. Makes 2 pies.
2 lbs. lean ground beef 6 small potatoes, diced 2 medium-sized onions, chopped 2 stalks of celery, chopped 4 medium carrots, diced 1 c. chopped cabbage 6 c. water 2 beef bouillon cubes 1 can tomato soup 1 small can pork and beans salt and pepper to taste Brown hamburger. Cook raw vegetables in water to which bouillon cubes have been added. Do not overcook. Add tomato soup and pork and beans. Simmer before serving (I put it in a slow cooker).
A CHRISTMAS STORY MEAT LOAF Preheat oven to 375°. Place a rack in a 15x10x1-in. baking pan; place a 12x8-in. piece of foil in center of rack. In a large bowl, combine eggs, ketchup, onion, green pepper, crushed saltines, salt and pepper. Add beef; mix lightly but thoroughly. Place over foil rectangle and shape into a 9x6-in. loaf. Bake until a thermometer reads 160°, 50-60 minutes. Let stand 10 minutes before slicing. Transfer meat loaf to a serving plate, discarding foil. Pipe or spread 1 cup mashed potatoes over meat loaf. Sprinkle with parsley. Serve with remaining mashed potatoes.
2 large eggs, lightly beaten 1/2 cup ketchup 1 medium onion, finely chopped 1 small green or sweet red pepper, finely chopped 2/3 cup crushed saltines (about 12) 1/2 teaspoon salt 1 teaspoon pepper 1-1/2 pounds ground beef 4 cups hot mashed potatoes, divided 1 tablespoon minced fresh parsley
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PAGE 11 • COUNTRY SPIRIT WINTER RECIPES 2018
600 Sherman Ave. Marshall, MN 56258 844-602-8877 507-401-8482
RECYCLING GUIDE
LYON COUNTY LOOSE (NOT BAGGED):
ALL MUST BE EMPTY OF LIQUID AND FOOD WASTE
Recycle in Single Stream Bin
PLASTIC CONTAINERS
GLASS Food or beverage bottles and jars only. Must be empty. May leave caps and lids on.
Bottles, tubs and jugs only. Must be empty. May leave caps and lids on. Any chemicals must be triple rinsed and dry.
CANS Steel, tin & aluminum.
(BAGGED):
SHREDDED PAPER Bagged separately in clear bag and knotted shut.
PAPER No metal or plastic bindings. No more than 2 phone books per pick-up, per resident.
LYON COUNTY
CARDBOARD & PLASTIC BAGS CARTONS Bagged separately in clear bag and knotted shut.
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- MAIN DISHES STANDING RIB ROAST 3 teaspoons lemon-pepper seasoning 3 teaspoons paprika 1-1/2 teaspoons garlic salt 1 teaspoon dried rosemary, crushed 1/2 teaspoon cayenne pepper 1 bone-in beef rib roast (6 to 7 pounds) 2 cups beef stock Preheat oven to 325°. In a small bowl, mix the first five ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture. Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.
KEEP THESE OUT
NOT RECYCLABLE IN THE SINGLE STREAM BIN METAL & RUBBER TOYS & CLOTHES WOOD & ORGANICS Tires, hoses, hangers, cutlery, pots & pans. Check for alternative recycling options.
Gently used items may be donated. (Textile recycling stations at Walmart and Hy-Vee in Marshall and the Lyon County Public Works building)
Diapers, food, pet, & yard waste. Check for alternative composting options.
SUGAR GLAZED HAM
STYROFOAM & “TO-GO”ITEMS All foam and plastic to-go containers, straws, napkins, candy and chip wrappers.
DISH, BAKING & OTHER GLASS Ceramics, porcelain, pottery, pyrex, mirror, windows. Gently used items may be donated.
HAZARDOUS ITEMS NEEDLES & PILLS ELECTRONICS & BULBS Bring to HHW facility at the Lyon County Public Works building. DO NOT THROW IN TRASH.
Never place containers with used needles or syringes in a recycling bin or loose sharps in the garbage. (Find proper disposal options at lyonco.org)
Bring to HHW facility at the Lyon County Public Works building. DO NOT THROW IN TRASH.
WHEN IN DOUBT, KEEP IT OUT!
1 fully cooked bone-in ham (5 to 7 pounds) 1 cup packed brown sugar 2 teaspoons prepared mustard 1 to 2 tablespoons cider vinegar Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 to 2 hours or until a thermometer reads 130°. Meanwhile, in a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste. Remove ham from oven. Spread sugar mixture over ham. Bake ham, uncovered, 15-30 minutes longer or until a thermometer reads 140°.
For questions, contact the Lyon County Environmental Department at 507-532-8210 (English only) For guides in Spanish, Somali, Hmong, and Vietnamese visit lyonco.org/recycle
PAGE 12 • COUNTRY SPIRIT WINTER RECIPES 2018
- MAIN DISHES FOUR-CHEESE TURKEY PASTA BAKE 8 ounces uncooked penne 1 small onion, chopped 2 tablespoons butter 4 garlic cloves, minced 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 package (8 ounces) cream cheese, softened and cubed 1 cup heavy whipping cream 1 cup 2% milk 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded Parmesan cheese 1/2 cup shredded Swiss cheese 1/4 teaspoon ground nutmeg 1/4 teaspoon coarsely ground pepper 2 cups cubed cooked turkey breast
TOPPING: 1/2 cup seasoned bread crumbs 3 tablespoons butter, melted Cook penne according to package directions. Drain; set aside. Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through. Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.
POTLUCK SAUSAGE CASSEROLE 1 package (16 ounces) penne pasta 1 pound Johnsonville® Ground Mild Italian sausage 1 tablespoon butter 1 tablespoon olive oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1-1/2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon pepper 1 small zucchini, halved lengthwise and sliced 1 cup chopped fresh mushrooms 6 garlic cloves, minced 1 can (15 ounces) tomato sauce 1 jar (14 ounces) pasta sauce with meat 2 cups shredded part-skim mozzarella cheese
Preheat oven to 350°. Cook pasta according to package directions for al dente; drain and transfer to greased 13x9-in. baking dish. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and remove from pan. In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper; cook and stir 5 minutes. Add zucchini, mushrooms and garlic; cook and stir 6-8 minutes longer or until vegetables are tender. Stir in tomato sauce, pasta sauce and sausage; pour over pasta. Sprinkle with cheese (dish will be full). Cover casserole with a piece of foil coated with cooking spray. Bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown and cheese is melted. Let stand 10 minutes before serving.
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PAGE 13 • COUNTRY SPIRIT WINTER RECIPES 2018
- CAKES & DESSERTS BANANA MUFFINS DELORES DEVOS
CARAMEL PECAN ROLLS
SUBMITTED BY
2 cups milk 1/2 cup water 1/2 cup sugar 1/2 cup butter 1/3 cup cornmeal 2 teaspoons salt 7 to 7-1/2 cups all-purpose flour 2 packages (1/4 ounce each) active dry yeast 2 large eggs TOPPING: 2 cups packed brown sugar 1/2 cup butter 1/2 cup milk 1/2 to 1 cup chopped pecans
FILLING: 1/4 cup butter, softened 1/2 cup sugar 2 teaspoons ground cinnamon
In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12x15in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
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2 ½ c. flour 1 Ÿ c. white sugar 2 pkg. (3.4 ounces) instant vanilla pudding (not sugar free) 1 Ÿ tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 5 eggs 2 c. mashed bananas (about 4-5) 1 c. canola oil 1 tsp. vanilla 1 c. chopped nuts In a large bowl, combine flour, sugar, pudding, baking soda, salt, and cinnamon. Add the rest of the ingredients. Bake at 350° for 25 min (can also put in loaf pan and bake 55-65 min).
CREAMY CARAMELS 1 teaspoon plus 1 cup butter, divided 1 cup sugar 1 cup dark corn syrup 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Charles Aufenthie
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100 S. 10th St., Marshall Office: 507-532-9570 Aaron Cell: 507-829-2300
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PAGE 14 • COUNTRY SPIRIT WINTER RECIPES 2018
- CAKES & DESSERTS LEMON TEA COOKIES 3/4 cup butter, softened 1/2 cup sugar 1 large egg yolk 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1/4 cup finely chopped walnuts
PEACHY GINGERBREAD CAKE ROLL
FILLING: 3 tablespoons butter, softened 4-1/2 teaspoons lemon juice 3/4 teaspoon grated orange zest 1-1/2 cups confectioners' sugar 2 drops yellow food coloring, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well. Shape into two 14-in. rolls; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap each in plastic. Refrigerate overnight. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool. In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottoms of the plain cookies; place nut topped cookies over filling.
CHOCOLATE CHIP CHEESEBALL 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1/4 teaspoon vanilla extract 3/4 cup confectioners' sugar 2 tablespoons brown sugar 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans Graham crackers Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. To serve, roll cheese ball in pecans. Serve with graham crackers.
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4 large eggs 1/2 cup sugar 1/2 cup packed dark brown sugar 1/4 cup water 3 tablespoons butter, melted 3 tablespoons molasses 1 teaspoon vanilla extract 1-1/3 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Confectioners' sugar
FILLING: 2 packages (8 ounces) cream cheese, softened 1-1/4 cups peach preserves 1-1/4 teaspoons ground ginger 1-1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Confectioners' sugar and sliced peaches, optional
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.
YUMMY BRAD MEULEBROECK brad@colemanelect.com
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313 W. Main St. • Marshall • 507-929-2665 Hours: Monday-Friday 10-6 pm • Thursday 10-8 pm • Saturday 10-4 pm treasured_times@yahoo.com
PAGE 15 • COUNTRY SPIRIT WINTER RECIPES 2018
905 E. Southview Marshall, MN 56258 O: 507-532-2420 C: 507-829-1505
TOWN & COUNTRY AGENCY An Independent Insurance Agency
Don’t waste precious family time we’ll do the worrying www.tcamn.com MARSHALL 4HPU 6ɉ JL 105 South Market Street 507-532-7538
HANLEY FALLS 110 N. 3rd Street 507-768-3494
PAGE 16 • COUNTRY SPIRIT WINTER RECIPES 2018