G OOD E A T S & T A S T Y T R E A T S
2013
Celebrating 20 Years – Since 1994
Home For The Holidays! Let us help you get ready for holiday company with everything new for the… kitchen, laundry, and mattress too! Cook Up Some Great Memories With New Appliances This Holiday Season
All New Kitchen Appliances for the
Cooking With Kathy Holiday Cheesecake
Holidays
WRS965CIAE
Whirlpool 25 CF Counter Depth Side by Side
WDT910SAYE
Whirlpool Stainless Steel Interior Dishwasher
WFE970H0AE
Crust:
18 squares of graham crackers, crushed ¼ c. sugar 6 T melted butter
Mix crust ingredients together and press firmly into pie pan
Filling:
16 oz. cream cheese 1 tsp. vanilla 2 eggs 2/3 c. sugar
Mix till smooth and bake at 375 degrees for 20 to 25 minutes. Cool.
6.2 CF Capacity Smooth Top 5 Burners
WMH53520AE Over the Range Microwave
Topping:
1 c. sour cream • 2 T. sugar • 1 tsp. vanilla
Pour on top of cooled cheesecake. Garnish with strawberries or canned cherry filling and top with mint sprigs for a holiday flourish.
Come see this display in our showroom
Friendly – Knowledgeable – Prompt – Professional – Do It Yourselfer
SALES – SERVICE – PARTS
132 E. Seventh St. – Downtown Loveland
Formerly Penner’s Appliance
970-669-1357
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2013
Starters & Snacks... 4
Sweets & Breads .. 20
Soups & Sides ....... 8
Drinks & Miscellaneous ..... 38
Main Dishes ........ 14
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 3
4 LOVELAND REPORTER-HERALD / Cookbook
2013
STARTERS & SNACKS
Wednesday, November 20, 2013
.
.
Celebrating 20 Years – Since 1994
Home For The Holidays! Let Let us us help help you you get get ready ready for for holiday holiday company company with with everything everything new for the… kitchen, laundry, and mattress too! Cook Up Some Great Memories With New Appliances This Holiday Season
All New Kitchen Appliances for the
Cooking With Kathy Holiday Cheesecake
Holidays
WRS965CIAE
Whirlpool 25 CF Counter Depth Side by Side
WDT910SAYE
Whirlpool Stainless Steel Interior Dishwasher
WFE970H0AE
Crust:
18 squares of graham crackers, crushed ¼ c. sugar 6 T melted butter
Mix crust ingredients together and press firmly into pie pan
Filling:
16 oz. cream cheese 1 tsp. vanilla 2 eggs 2/3 c. sugar
Mix till smooth and bake at 375 degrees for 20 to 25 minutes. Cool.
6.2 CF Capacity Smooth Top 5 Burners
WMH53520AE Over the Range Microwave
Topping:
1 c. sour cream • 2 T. sugar • 1 tsp. vanilla
Pour on top of cooled cheesecake. Garnish with strawberries or canned cherry filling and top with mint sprigs for a holiday flourish.
Come see see this this display display in in Come our showroom
Friendly Friendly – Knowledgeable Knowledgeable – Prompt Prompt – Professional Professional – Do Do IItt Yourselfer
SALES – SERVICE – PARTS
132 E. Seventh St. – Downtown Loveland
Formerly Penner’s Appliance
970-669-1357
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 5
STARTERS & SNACKS RECIPE:
RECIPE: C R E A M Y S H R I M P S K E W E R S
EASY FRUIT SALAD
INGREDIENTS:
INGREDIENTS:
1 can peach pie filling 1 can tropical fruit - drained 1 banana, sliced
DIRECTIONS:
1.Combine peach pie filling, tropical fruit, and sliced banana. 2.Chill and serve
FROM THE KITCHEN OF:
Thelma George, Loveland
1 ½ lb peeled, deveined, cooked shrimp 1 6 oz. can black olives 1 6 oz. can whole water chestnuts, drained 1 basket cherry tomatoes
½ head cauliflower florettes 2 cups mayonnaise ½ teaspoon salt ½ cup prepared horseradish 2 teaspoon lemon juice
DIRECTIONS:
1.Put shrimp, olives, water chestnuts, tomatoes and cauliflower in a tall trifle bowl. 2.In a small bowl, mix mayo, salt, horseradish, and lemon juice. 3.Pour mixture over shrimp and veggies. Stir well. 4.Marinate for at least 8 hours. 5.Use skewers to serve as an appetizer.
FROM THE KITCHEN OF: Paula Schneider, Loveland
NOTES: For an easy, no-cook appetizer, cut purchased flat bread into strips, toast and present with a variety of add-your-own toppings. The variety in tastes will please different appetites and the interactive element will keep guests occupied. Some options for toppings;
• a variety of cheeses •halved cherry tomatoes and kalamata olives
Confused About
HEALTH
CARE REFORM???
6 LOVELAND REPORTER-HERALD / Cookbook
•mini pepperoni, pepperoncini, jarred marinara •black beans and salsa
•roasted red pepper strips and purchased balsamic glaze
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info@eadvantageins.com www.eadvantageins.com Wednesday, November 20, 2013
Nathan Pierce Learn what your options are and let us help you find the best rates!
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STARTERS & SNACKS RECIPE: F R O G E Y E S A L A D INGREDIENTS:
½ cup sugar 1 tablespoon flour ¼ teaspoon salt 1 can (20 oz.) pineapple chunks, undrained 1 can (8 oz.) crushed pineapple, undrained 1 egg, beaten 2 teaspoons lemon juice 11/3 cups (8 oz.) Acini di Pepe, uncooked (found in pasta isle of store)
2 cans (11 oz. each) mandarin orange segments, drained 3½ cups (8 oz.) frozen non-dairy whipped topping, thawed and divided 3 cups miniature marshmallows ½ cup flaked coconut (optional) Maraschino cherries
DIRECTIONS:
1.In medium saucepan, stir together sugar, flour and salt. 2.Drain pineapple, reserving juice to equal 1 cup. 3.With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. 4.Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 5.In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. 6.Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. 7. Top with remaining whipped topping and garnish with cherries. 12 servings (about 1 cup each).
FROM THE KITCHEN OF: Anne Kramer, Loveland
RECIPE: T U N A A N C H O V Y S P R E A D INGREDIENTS:
4 oz. cream cheese, softened 4 oz. unsalted butter, softened 1 can (6 1/2 oz.) solid white tuna (drained)
¾ to 1 teaspoon anchovy paste salt and white pepper to taste
DIRECTIONS:
1.Mix all ingredients together until well combined. Spread on crackers. Makes about 1 1/2 cups.
FROM THE KITCHEN OF: Dolores Fuhrman , Loveland
Happy Holidays from our family to yours! Tylerr Investment Representative resentative (970) 622-7408 -7408
Paul Chartered Financial ConsultantTMM (970) 669-9720
Kevin in CERTIFIED IFIED FINANCIAL PLANNER PLAN TM Professional 622-2366 (970) 622-2
Andrew And Investment Representative (970) 6613-2185
Investment Centers of America, Inc. (ICA) member FINRA, SIPC, is not affiliated with Home State Bank. Securities, advisory services, and insurance products offered through ICA and affiliated insurance agencies are *not insured by the FDIC or any other Federal Government agency *not a deposit or other obligation of, or guaranteed by any bank or their affiliates *subject to risks including the possible loss of principal amount invested.
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 7
2013
SOUPS & SIDES RECIPE: S W E E T P O T A T O B A K E INGREDIENTS:
3 to 4 large sweet potatoes 1 cup sugar ¼ cup brown sugar 2 eggs ½ teaspoon salt
½ stick butter 1 teaspoon vanilla 2 teaspoons pumpkin pie spice 1 (15 oz.) can sliced peaches 1 teaspoon cinnamon
FOR TOPPING ½ stick butter – softened ½ cup brown sugar 1 cup chopped pecans ½ teaspoon cinnamon
DIRECTIONS:
1.Preheat oven to 400°. Grease a 9x13 baking dish. 2.Peel and boil sweet potatoes until easily pierced with a fork, then mash. 3.Lightly beat eggs and add to potatoes. Add sugar, brown sugar, salt, butter, vanilla and pumpkin pie spice to potatoes. Beat with a mixer until well-blended. 4.Pour into greased casserole dish. Layer peaches on top and sprinkle with cinnamon. 5.Bake until set, about 35 to 40 minutes. 6.Mix topping ingredients and sprinkle on top of potatoes. Bake an additional 10 minutes.
FROM THE KITCHEN OF: Julie Lindsay, Loveland
8 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SOUPS & SIDES RECIPE: G R E A T S C A L L O P E D P O T A T O E S INGREDIENTS:
4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1½ cups cold milk 1 teaspoon salt 1 dash cayenne pepper
RECIPE:
BROCCOLI CAULIFLOWER CASSEROLE
1 cup grated sharp cheddar cheese ½ cup grated cheese to sprinkle on top paprika
INGREDIENTS:
1 package each, frozen broccoli and cauliflower 1 can (10¾ oz.) cream of mushroom soup 4 cups cheddar cheese shredded, divided ²/³ cup milk (regular or evaporated milk) 1 can french fried onion
DIRECTIONS:
1.Preheat oven to 350°. Lightly grease 1 qt. casserole dish. 2.In a small sauce pan, melt butter and blend in flour. Let sit. 3.Add all of cold milk stirring with a whisk, season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with whisk. Reduce heat and stir in cheese. 4.Place half of potatoes in casserole dish, pour half of cheese sauce over potatoes. Repeat with second layer. 5.Sprinkle remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour. (Serves 6)
FROM THE KITCHEN OF: Shirley Klassen, Loveland
DIRECTIONS:
1.Preheat oven to 350°. Grease 9x13 pan. 2.Add frozen vegetables to casserole pan. 3.Mix milk and soup; fold in 2 cups cheese. Pour over vegetables. 4.Bake for 30 to 40 minutes. Spread 2 cups shredded cheese over casserole. Top with french fried onions. Bake an additional 5 to 10 minutes until brown.
FROM THE KITCHEN OF:
Kathy Day, Milliken
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Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 9
SOUPS & SIDES RECIPE: V E G E T A R I A N C H I L I
RECIPE:
WHITE BEAN/CHICKEN CHILI
INGREDIENTS:
3 tablespoons olive oil 2 large onions, coarsely chopped 4 large cloves garlic, finely chopped 1 (4 oz.) can mild or medium green chilies 3 (14 oz.) cans stewed tomatoes 2 green peppers, chopped 2 large carrots, chopped 1 (15 oz.) can kidney beans, drained and rinsed 1 (15 oz.) can black beans, drained and rinsed 1 medium zucchini, diced ½ teaspoon salt 1 tablespoon chili powder 1 ½ teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon dried oregano ½ teaspoon dried marjoram ¾ teaspoon cinnamon
DIRECTIONS:
1.Heat oil in heavy pot. Saute onions, add garlic, chilies, green peppers, and carrots and saute another 3 to 5 minutes. 2.Add canned tomatoes with juices and remaining seasonings and cook 25 minutes, stirring frequently. 3.Add beans and zucchini and season to taste. Cook 10 more minutes and serve. OPTIONAL: May add jalapeno peppers with the green chilies or red pepper flakes for hotter chili. May saute and add coarsely chopped turkey or chicken for a non-vegetarian version of this chili.
FROM THE KITCHEN OF:
INGREDIENTS:
3 #303 (16 oz.) cans large white beans 5 cups chicken broth 2 cloves garlic, minced 1 medium onion, chopped 2 4 oz. cans chopped green chilies 2 teaspoons ground cumin 1 ½ teaspoons dried oregano ¼ teaspoon cloves ¼ teaspoon cayenne pepper 1 lb. chicken breast strips, cut into bite-size pieces SUGGESTED CONDIMENTS Grated Monterey Jack cheese Chopped tomatoes Chopped parsley Chopped ripe olives Chopped scallions Sour Cream Crumbled tortilla chips
DIRECTIONS:
1.Dredge chicken pieces in flour and brown in skillet (olive oil and butter). Transfer the chicken to a soup pot. Be sure to scrape the goodies off the bottom of the skillet and add to the pot. 2.Add all other ingredients to pot. 3.Bring to a boil, reduce heat to simmer, and cover. Simmer for about an hour. 4. Top with desired condiments and serve. This soup goes well with cornbread and honey butter!
FROM THE KITCHEN OF:
Debbie Rysavy, Loveland
Nancy Croft, Loveland
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10 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SOUPS & SIDES RECIPE: B R O C C O L I C A S S E R O L E INGREDIENTS: 2 16 oz. packages frozen chopped broccoli 2 eggs beaten 1 onion finely chopped 1 can cream of mushroom soup ½ cup mayonnaise 1 cup grated cheddar cheese ¼ cup melted butter 1 package herbed stuffing mix
DIRECTIONS:
1.Preheat oven to 350°. 2.Cook broccoli, drain and set aside. 3.Combine eggs, onion, soup and mayonnaise, making a sauce. 4.Place half the cooked broccoli in the bottom of a 2 quart casserole dish and cover with half the grated cheese. 5.Pour half of the sauce over the top. 6.Repeat the layers using up cheese and sauce. 7.Sprinkle dry stuffing mix evenly over top of casserole. 8.Sprinkle melted butter over top and bake at 350° for 30 minutes.
FROM THE KITCHEN OF:
Liz Rowe, Loveland
RECIPE:
SUPER-DELICIOUS ZUPPA TOSCANA (SOUP) INGREDIENTS:
1 pound bulk mild Italian sausage 1 ¼ teaspoons crushed red pepper flakes 4 slices bacon, cut into half-inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 oz.) cans chicken broth 6 potatoes, thinly sliced 1 cup heavy cream ¼ bunch fresh kale or spinach, tough stems removed
DIRECTIONS:
1.Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. 2.Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. 3.Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale/spinach into the soup just before serving. (Serves 6)
FROM THE KITCHEN OF:
Diane Johnson, Loveland
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Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 11
SOUPS & SIDES RECIPE: T H R E E T O M A T O S O U P
RECIPE: C U R R Y S Q U A S H S O U P
INGREDIENTS:
INGREDIENTS:
2 tablespoons olive oil 1 cup chopped onion ¼ cup chopped celery 1 Leek, white and light green parts only, chopped 3 cups reduced-sodium chicken broth ½ cup chopped sun dried tomatoes 3 cans (14 oz.) diced tomatoes, undrained 1 can (8 oz.) tomato sauce 2 sprigs fresh thyme 1 cup 2% reduced-fat milk 2 tablespoons balsamic vinegar Freshly ground black pepper
1 large acorn squash or spaghetti squash (not zucchini) 2 tablespoons butter 1 stalk celery, diced 1 small onion, diced 1 large carrot, diced 2 to 4 cups of vegetable or chicken stock 1 cup orange juice (freshly squeezed or made from concentrate is fine) 1 teaspoon garam masala (Indian spice) ½ teaspoon ground ginger ¼ teaspoon cinnamon
DIRECTIONS:
1.Cook squash ahead in oven until soft. Usually best cooked cut in quarters in pan covered with water for 45 to 60 minutes. Scoop out squash from shell and mash. 2.Sauté diced celery, onion and carrot along with mashed squash in frying pan until softened. 3.Turn mixture into soup pot and add 2 to 4 cups of veggie stock and 1 cup of fresh orange juice. Bring to a simmer and then add spices. 4.Season with 1 teaspoon garam masala (Indian curry spice mixture), ½ teaspoon ground ginger, ¼ teaspoon cinnamon and salt to taste. Makes enough for 4 servings. *Pairs well with Pinot Gris or Chardonnay for balance.
DIRECTIONS:
1.Heat oil in a large saucepan over medium to low heat. 2.Add onion, celery, and leek. Saute until soft about 8 minutes. 3.Add chicken broth, all the tomatoes and thyme. Bring to a simmer and cook 20 minutes. 4.Remove thyme stems, discard. 5.Puree soup in blender until smooth. 6.Return soup to pan and stir in milk, vinegar and pepper. Cook until thoroughly heated. Serves 6
FROM THE KITCHEN OF:
FROM THE KITCHEN OF:
Ethel Herkstroeter, Loveland
Janine Buchal, Roseville, MN
Happy Holidays days from the Staff of Steven J. Hood, DMD Comprehensive General Dentistry
A Gentle Approach to Dentistry 3013 North Taft Ave., Suite 1 • Loveland
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12 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SOUPS & SIDES RECIPE:
RECIPE:
SCALLOPED CORN & OYSTERS INGREDIENTS:
1 can corn (20 oz) 1 small can oysters 1 cup cracker crumbs 3 tablespoons butter
BECKY’S SUPER QUICK BUSY-DAY CHILI INGREDIENTS:
½ teaspoon salt ¼ teaspoon pepper 1½ to 2 cups milk
1 15 oz. can (Kuners) dark red kidney beans 1 15 oz. can (Kuners) black beans 1 15 oz. can (Kuners) pinto beans in chili sauce 1 15 oz. can (Kuners) chili beans 1 15 oz. can (Kuners) white kidney beans 1 can Rotel original diced tomatoes & green chili 2 15 oz. cans Hormel chili - no beans
DIRECTIONS:
1.Preheat oven 400° 2.Mix together corn, oysters, salt, pepper, milk and some bread crumbs. 3.Put into 8”x8” baking dish. Cover with part of crumbs and add butter on top. 4.Bake for 35 minutes.
DIRECTIONS:
1.Do not drain any of the beans or tomatoes. Use as is. 2.Combine all ingredients into large saucepan. Do not add additional seasonings. 3.Heat thoroughly. Cook on low heat 30 minutes to 2 hours or in crock pot on slow. Enjoy!
FROM THE KITCHEN OF:
Ethel Herkstroeter, Loveland
The hardest part about this recipe is opening the cans
FROM THE KITCHEN OF:
Becky Wickstrom, Loveland
NOTES: When preparing a big meal, make things faster by chopping and measuring
ingredients the day before and storing them in separate, ready-to-add containers. Simplify further by storing things that can be added to a recipe together, in the same container.
“He treats his clients like lik he treats h family.” his 2013
Meetthe one of the Top 50 “Take time for what is really important and let Investment Representatives me take care of theStates rest.” in the United 2 YEARS RUNNING
He’sright locatedhere right in here in NorthernColorado Colorado Located Northern Kevin Dunnigan, MBA, CFP® at Home State Bank ® Kevin Dunnigan, MBA, Located at: Home State BankCFP
300300 EastEast 29th29th St. Loveland, CO CO 80538 St. Loveland, 80538
Certified Financial Planner Board of Standards. Inc. owns the certification marks ® CFP® and which it awards to individuals who successfully complete CFP ® Board’s initial and ongoing certification requirements. Investment Centers of America, Inc. (ICA), member FINRA/SIPC, is not affiliated Home State Bank. Securities and insurance products offered through ICA and affiliated insurance agencies are *not insured by the FDIC or any other Federal Government agency *not a deposit or other obligation of, or guaranteed by any bank or its affiliates *subject to risks including the possible loss of principal amount invested.
.
Contact Kevin today:
970-622-2366 0-622-2366 or email:
kevin.dunnigan@investmentcenters.com kevin.dunnigan@investmentcenters.com www.helpwithmyinvestments.com www.helpwithmyinvestments.com Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 13
2013
MAIN DISHES Book Your Holiday Party Now!
Wake up to
14 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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MAIN DISHES RECIPE:
SHREDDED BEEF SANDWICH INGREDIENTS:
3 pounds beef stew meat 1 ½ green peppers, diced 1 large onion, diced 1 can tomato paste ½ cup brown sugar ¼ cup cider vinegar
3 tablespoons chili powder 2 teaspoons salt 2 teaspoons Worcestershire sauce 1 teaspoon ground mustard 14 sandwich buns, split
RECIPE:
EASY N’ HOT CHICKEN POT PIE INGREDIENTS:
1 whole chicken 1 can (16 oz) Mixed Vegetables - drained 2 cans Campbell cream of chicken soup 1 can Grands Biscuits (8 Big)
DIRECTIONS:
1.In a 6 qt slow cooker, combine the beef, peppers and onions. 2.In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. 3.Cover and cook on high for 7 to 8 hours or until meat is tender. Skim fat from cooking juice. 4.Shred beef, place 1/2 cup beef mixture on each bun.
1. Preheat oven to 400°. 2. Boil chicken - when done, de-bone chicken. 3. Mix in bowl, cooked chicken, drained mixed vegetables, and soup. Mix together. 4. Pour chicken and vegetable mixture into baking pan. 5. Layer top with biscuits. 6. Bake until biscuits are done and brown. 7. It’s yum yum time.
FROM THE KITCHEN OF:
FROM THE KITCHEN OF:
DIRECTIONS:
Minerva Lee, Loveland
RECIPE: B E E R - C A N P H E A S A N T INGREDIENTS:
1 pheasant 1 can of your favorite beer Ground pepper Your favorite poultry condiment (Shake & Bake will do) ½ lb of bacon Wooden toothpicks
DIRECTIONS:
1.Pop the top off of your favorite can of beer. Consume 1/2 of the beer. 2.Rub the pheasant with pepper and your favorite poultry condiment. 3.Place the pheasant over the half-full can of beer - all the way to the chest cavity. 4.Place bacon strips all over the pheasant and set in with wooden toothpicks. 5.Cook in oven or barbecue at 350 degrees for 50 minutes. Sit back and enjoy! Next week, Beer-can Chicken!
FROM THE KITCHEN OF:
Pete Dana, Loveland
Dona Horner, Ault
RECIPE:
YUMMY TERIYAKI HONEY CHICKEN INGREDIENTS:
4-5 boneless chicken breasts (cut in pieces if desired) ½ cup honey ½ cup soy sauce ¼ cup water or dry sherry 2 medium garlic cloves, crushed 1 teaspoon grated fresh ginger (or 2 teaspoons ground ginger)
DIRECTIONS:
1.Combine all ingredients except chicken in a bowl. 2.Pour marinade over chicken and place in skillet. 3.Cover and simmer over medium-low heat for 20 minutes. Stirring occasionally. 4.Serve over lettuce or brown rice. Enjoy with steamed or fresh vegetables.
FROM THE KITCHEN OF:
Kathy Day, Milliken Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 15
MAIN DISHES RECIPE: N A N C Y ’ S S A L M O N B U R G E R S INGREDIENTS: FOR BURGERS 2 packages (6oz.) Chicken of the Sea salmon 1 egg, slightly beaten 3 green onions, chopped 1 /3 cup mayonnaise 1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel Chopped, fresh parsley – about 2 tablespoons ½ teaspoon dried dill 20 club crackers ½ teaspoon pepper
FOR SAUCE ½ cup mayonnaise 1 tablespoon fresh lemon juice ½ teaspoon dried dill ¼teaspoon pepper 2 tablespoons sweet relish
DIRECTIONS:
FOR BURGERS 1.Crush crackers into a large mixing bowl. 2.Add all other ingredients and mix well. Form into 4-6 patties. 3.Into a large frying pan, add olive oil and butter (the butter is important because the patties will brown better). Pan fry patties until they are wellbrowned on both sides. Serve with the sauce. FOR SAUCE 1. Mix all ingredients in a medium bowl.
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16 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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MAIN DISHES RECIPE: C R U S T L E S S G A R D E N Q U I C H E INGREDIENTS:
¼ cup + 1 tablespoon butter 5 eggs ¼ cup flour ½ teaspoon baking powder
/8 teaspoon salt ½ pound cottage cheese ½ pound shredded jack cheese 1 onion, chopped 1
½ green pepper, chopped ½ red pepper, chopped 4 green onions, chopped ¼ cup parsley, chopped
DIRECTIONS:
1.Preheat oven to 400°. Lightly grease 6 x 9 ½ x 2 baking dish. 2.Melt ¼ cup butter, then set aside. 3.In a frying pan, sauté onions in 1 tablespoon of butter until browned. 4.In a large bowl, whip eggs until fluffy. Add flour, baking powder and salt gradually. 5.Add cottage cheese, melted ¼ cup butter and half of jack cheese. Then add browned onions, green onions, peppers and parsley. 6.Pour into prepared baking dish. Top with remaining cheese. 7.Bake for 15 minutes, then reduce heat to 350° and bake for 35 to 40 minutes or until top is lightly browned. (Add about 10 minutes if right out of refrigerator prior to baking). Let sit 10 minutes to set and serve.
FROM THE KITCHEN OF: Diane Johnson, Loveland
RECIPE: L U N C H E O N C A S S E R O L E INGREDIENTS:
1 can (5 to 6 oz.) chow mein noodles 2 cans mushroom soup ½ cup water
2 to 3 cups chicken, tuna or shrimp, chopped ½ lb. cashew nuts 2 cups celery, finely chopped
½ cup onion, minced Dash of pepper and salt if nuts are not salted
DIRECTIONS:
1.Preheat oven to 325°. 2.Spread half of noodles on bottom of 9x13 pan. 3.Mix other ingredients, pour over noodles, top with remaining noodles. 4.Bake uncovered 40 minutes. (I cook celery and onions until half done then add other ingredients as noted. It saves time if in a hurry.)
FROM THE KITCHEN OF: Jeanine Graham, Loveland
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 17
MAIN DISHES RECIPE:
RECIPE:
INGREDIENTS:
INGREDIENTS:
CHICKEN PECAN FETTUCCINE
EASY TURKEY CASSEROLE
2 to 3 green onions 1 lb. boneless chicken tenders 8 oz. fettuccine pasta 2 tablespoons flour ¼ cup white wine 1 cup whipping cream 2 tablespoons grated parmesan cheese 1 teaspoon salt 1 tablespoon butter 1 teaspoon roasted garlic 1 cup fresh pre-sliced mushrooms ¼ cup pecan pieces large zip top bag for marinating
2 cups diced cooked turkey ½ to 1 cup sour cream 1 can cream of mushroom soup 1 to 2 cups prepared dressing mix
DIRECTIONS:
1.Preheat oven to 350°.Combine turkey, sour cream and soup. Place in casserole and spread dressing mix over top. 2.Bake covered for 45 minutes, uncovered bake 15 minutes more.
FROM THE KITCHEN OF:
Norma Jean (Jeanine) Graham, Loveland
DIRECTIONS:
1.Chop green onions finely. 2.Cut chicken into bite size pieces; place in a zip top bag 3.Cook pasta following instructions. 4.Preheat large saute pan on medium high 2 to 3 minutes. 5.Add flour and seasoned salt to chicken;seal bag and shake to coat. 6.Place butter in pan and then garlic and chicken; cook and stir 5 minutes to brown chicken. 7.Stir in mushrooms; cook and stir 4 minutes or until tender. 8.Stir in wine, cream and onions; cook and stir 7 to 5 minutes or until thickened. 9.Drain pasta; stir into chicken with pecans and cheese.
FROM THE KITCHEN OF:
RECIPE:
EGG & SAUSAGE DISH INGREDIENTS:
2 cans (4 oz.) whole green chilies, rinsed and seeded 1 pound Monterey jack cheese, grated 13 eggs
salt and pepper to taste 1 lb. pork sausage 1 teaspoon cream of tartar ¼ cup milk
DIRECTIONS:
1.Preheat oven to 300°. 2.Brown sausage. Drain well and crumble. 3.Beat eggs and mix with milk, cheese, and seasoning. 4.Spray dish with Pam. Line dish with chilies, pour in egg mixture. Sprinkle sausage on top. 5.Bake for 1 hour.
FROM THE KITCHEN OF:
Debra Guddeck, Loveland
Norma Jean (Jeanine) Graham, Loveland
WINTER
Gold medallion Studio
ColoR ColleCtion
The Orchard Shopping Center 265 F. East 29th St. Loveland, CO
2013
Come in for your free Winter makeover! 18 LOVELAND REPORTER-HERALD / Cookbook
970-669-6777
M MERLE ERLE NORMAN NORM MADE IN THE USA
Wednesday, November 20, 2013
meRlenoRman.Com
©2013
Merle Norman Cosmetics, Inc. Christopher Barr Photography 2013.
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MAIN DISHES RECIPE: L E F T O V E R T U R K E Y P O T - P I E INGREDIENTS:
1 pre-made pie or pastry crust, purchased or your own recipe 1 cup sweet onion, chopped ¾ cup celery, chopped 2 jarred roasted red peppers, thinly sliced 2 tablespoons butter or margarine 1 /3 cup all-purpose flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder 1½ teaspoons Herbes de Provence
½ teaspoon smoked paprika 1½ cups chicken broth 1 cup whole milk 2½ cups leftover cooked turkey, chopped 2 cups frozen mixed vegetables (I use peas, carrots and potatoes) 2 to 3 teaspoons dried sage (to taste) ¼ cup extra sharp white cheddar, finely grated 1 egg white, beaten
DIRECTIONS:
1.Preheat oven to 400°. 2.Melt butter in a large sauce pan over medium heat. Add onion, celery, and paprika. Saute until fragrant. Add roasted red pepper and Herbes de Provence. Continue to saute until onion and celery are tender. 3. Stir in poultry seasoning and garlic powder. Sift flour over vegetable mixture, stirring constantly. 4.Add broth and milk all at once, and cook until thickened and bubbling. Stir in turkey and frozen vegetables. Salt and pepper to taste. Pour into 2 qt. casserole dish. 5.Over prepared crust, sprinkle dried sage rubbing between thumb and forefinger to break up. Sprinkle cheddar over crust. Press lightly into crust to adhere. Cut slits, or use a small cookie cutter to cut out shapes to allow steam to escape. 6.Place pastry over chicken mixture, turn edges under and press to edge of dish. Brush with egg white. If you cut out shapes, you can place them decoratively over the top, then brush them with egg white. Dust the whole crust very lightly with paprika for color. 7.Bake for 30 to 35 minutes, or until crust is golden brown. Let cool slightly before serving so that the insides thicken (about 10-15 minutes). This recipe also works with chicken breast in place of the turkey.
FROM THE KITCHEN OF: Misty Kaiser, Special Features Coordinator, Loveland Reporter-Herald
Happy H Holidays
Paul Hummel, ChFC® Chartered Financial Consultant* 970-669-9720 paul.hummel@investmentcenters.com
Located at: Home State Bank 935n cleveland ave Loveland, co 80537
Investment Centers of America, Inc. (ICA), member m r FINRA, SIPC, and a Registered Investment Advisor,, iiss n not ot a affiliated ffi with Home State Bank.. Securitties, advisory services and insurance products off ed through offer ough IICA CA a and nd a affiliated ffi insurance ag gencies and are * not insured by the FDIC or any other Federal e Government agency * not a depositt or othe er obligation of, or guaranteed by any bank * subject to risk including the possibl ssible e lo loss of principal amount invested.
.
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 19
2013
SWEETS & BREADS RECIPE: F R O S T E D B A N A N A B A R S INGREDIENTS:
1/2 cup butter, softened 1 1/2 cup white sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract
2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe banana 1 (16 oz) container cream cheese frosting
DIRECTIONS:
1.Preheat oven to 350°. Grease a 10 x 15 jellyroll pan. 2.In a large bowl, cream together butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan. 3.Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting. Top with chopped pecans if desired.
FROM THE KITCHEN OF:
Linda Story, Loveland Reporter Herald Ad Director
Now Open...
20 LOVELAND REPORTER-HERALD / Cookbook
Rowes Flowers
863 Cleveland Ave., Downtown Loveland
970-667-2300
Order your
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Watch for the announcement of the move to our new location...coming soon! Wednesday, November 20, 2013
.
SWEETS & BREADS RECIPE: C O C O N U T P O K E C A K E INGREDIENTS:
1 (18.25 oz.) package white cake mix 1 small (3.4oz) instant vanilla pudding mix 1 (14 oz) can coconut milk
1 (14 oz) can sweetened condensed milk 1 (16 oz) container frozen whipped topping, thawed 1 (8 oz) package flaked coconut
DIRECTIONS:
1.Add dry pudding mix to dry cake mix, prepare and bake cake mix according to package directions. Remove cake from oven. 2.While still hot, using a utility fork, poke holes all over the top of the cake. 3.Mix coconut milk and sweetened condensed milk together. Pour over the top of the still hot cake, using all of milk mixture, taking time to let it soak into cake. 4.Let cake cool completely then frost with the whipped topping and top with the flaked coconut. 5.Keep cake refrigerated. Stays very moist and yummy. (Serves 24)
FROM THE KITCHEN OF:
Shirley Klassen, Loveland
RECIPE: G L U T E N F R E E P U M P K I N M U F F I N S INGREDIENTS:
1 egg 1 teaspoon vanilla ¼ cup brown sugar ½ cup pumpkin puree
1¼ cup gluten free baking mix (Pamela’s) ½ teaspoon cinnamon + sprinkle of ground clove
¼ teaspoon nutmeg 1 /8 teaspoon all spice ¼ cup water
DIRECTIONS:
1.Preheat oven to 350°. 2.In a medium bowl beat the egg, vanilla, brown sugar and pumpkin together. 3.In a smaller bowl mix the gluten free Pamela’s baking mix, cinnamon, nutmeg and all spice. 4.Next mix the dry ingredients into the first mix. Add the water and mix all together and then spoon mix into 6 holed greased muffin tin. 5.Bake for 18 to 20 minutes. Test with a toothpick. If the toothpick comes out dry they are done. Enjoy. You may double this recipe easily. You may adjust your spices to your own taste.
FROM THE KITCHEN OF:
Joanne Torp, Loveland
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Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 21
SWEETS & BREADS RECIPE: A P P L E P I E B A R S INGREDIENTS:
FOR CRUST 2 cups flour ½ cup sugar ½ teaspoon baking powder ½ teaspoon salt 1 cup cold butter 2 egg yolks, beaten
FOR FILLING 4 apples, chopped (2 granny smith, 2 gala) ½ cup sugar ¼ cup flour 1 teaspoon cinnamon ¼ teaspoon nutmeg
DIRECTIONS:
1.Preheat oven to 350°. 2.Combine flour, sugar, baking powder and salt in mixing bowl. Using pastry blender cut in butter to dry ingredients until mixtures looks like peas. Mix in egg yolks as the mixture will be crumbly. 3.Press half of the dough into a 9x13" pan so the bottom is covered. Set aside remaining dough. FOR FILLING: 1.Combine apples, sugar, flour, cinnamon, and nutmeg. Arrange the filling over the bottom crust. Crumble remaining dough over the filling. 2.Bake for 40 to 45 minutes. Cool. Drizzle powdered sugar glaze over the top, if you desire.
FROM THE KITCHEN OF: Tami Johnson, Loveland
RECIPE:
DOUBLE CRUST LEMON PIE INGREDIENTS:
RECIPE: E A S Y C A R A M E L C O R N INGREDIENTS:
1 stick butter or margarine 1 cup brown sugar 3 tablespoons corn syrup - dark or light 1 large bowl popped corn - omit kernels 1 brown grocery bag sprayed lightly inside with spray oil
2 deep dish pie crusts 1 medium lemon 1 cup sugar 2 tablespoons flour 1 /8 teaspoon salt ¼ cup soft margarine 1 teaspoon lemon rind 3 eggs, well beaten
DIRECTIONS:
1.Combine sugar, flour and salt. Blend in soft margarine and 3 well beaten eggs. Add grated lemon rind. 2.Peel lemon and slice paper thin. 3.Put lemon slices into sugar mixture and stir until smooth. Pour into pie shell. 4.Top with other pie shell. 5.Bake at 400° for 15 minutes, then lower heat to 350° and bake for 30 to 35 more minutes.
1.Place first 3 ingredients in a small saucepan and boil for 1 minute. (if you prefer the taste of Cracker Jacks, add ½ teaspoon baking soda and stir well). 2.Put popcorn and boiled mixture into grocery bag. Microwave for 1 minute, remove and shake bag. Repeat microwave for 1 minute remove and shake bag. Microwave for an additional 30 seconds and shake. Pour into jelly roll pan to cool. 3.Enjoy! Addicting! You can add mixed nuts, cashews or peanuts to the popped corn
FROM THE KITCHEN OF:
FROM THE KITCHEN OF:
DIRECTIONS:
Hope Basinger, Loveland
22 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
Mary Anthony, Loveland
.
.
SWEETS & BREADS RECIPE:
RECIPE: P U M P K I N F U D G E
OVER STUFFED ZUCCHINI BROWNIES
INGREDIENTS:
INGREDIENTS:
1 cup milk 3 cups granulated sugar 3 tablespoons corn syrup 1/2 cup canned pumpkin dash of salt ½ teaspoon cinnamon ½ teaspoon allspice 4 tablespoons margarine 1 teaspoon vanilla
1½ cup sugar ½ cup oil 2 teaspoons vanilla 1 egg; put in a ½ measuring cup and add milk to make ½ cup. 2 cups flour 1 teaspoon salt 1 ½ teaspoon baking soda ½ cup cocoa powder 2 cups peeled and grated zucchini 24 Double Stuff Oreo cookies
DIRECTIONS:
1.Mix sugar, oil, vanilla, egg and milk. In a separate bowl, combine flour, salt, soda and cocoa. 2.Alternate adding flour mixture and grated zucchini to the egg mixture. Mix well and pour in a 13” x 17” greased pan. 3.Place the Oreo cookies in a grid pattern on top of the batter, gently push the Oreo cookies into the batter and spread the batter out to cover all of the Oreo cookies. 4.Bake the brownies for 25 to30 min. at 350° Cut, eat and enjoy!
1.Combine milk, sugar, three tablespoons corn syrup and salt in a large pan. 2.Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to a soft ball stage. 3.Remove from heat, beat in pumpkin, cinnamon, allspice, margarine and vanilla. 4.Once it cools, beat until thick and loses its gloss. Spoon onto buttered platter and cut and serve.
FROM THE KITCHEN OF:
FROM THE KITCHEN OF:
DIRECTIONS:
Emma Mae White, Loveland
Michael Cook, Berthoud
NOTES: No sifter? Spoon flour into a bowl and whisk lightly.
The results will be the same.
Member FDIC 970-203-6100 www.homestatebank.com
Your home for better banking. Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 23
SWEETS & BREADS RECIPE:
ROSEMARY LEMON SHORTBREAD COOKIES INGREDIENTS:
RECIPE: P U M P K I N D E S S E R T INGREDIENTS:
1 can (12 oz.) evaporated milk 1 can (28 oz.) pumpkin 3 eggs, beaten 1 cup sugar 2 teaspoon cinnamon ½ teaspoon ground ginger 1 teaspoon nutmeg ½ teaspoon salt ¾ cup margarine, melted 1 package yellow cake mix 1 cup chopped walnuts
1 cup butter, softened ¾ cup sugar 2 ½ cups flour (can use part whole wheat flour) Zest of one lemon 1 teaspoon vanilla 2 tablespoon lemon juice 1 egg 1 tablespoon + 1 teaspoon finely chopped rosemary ½ to ¾ teaspoon salt 1 egg white Sparkling or white sugar
DIRECTIONS:
DIRECTIONS:
1.Cream butter and sugar until light and fluffy. Add lemon juice, egg, lemon peel and vanilla. Combine flour, salt and rosemary in small bowl. Add gradually to butter mixture. 2.Divide dough in half and place each half on large piece of plastic wrap. If soft, refrigerate first to firm up a little. Shape into two 12-inch rolls and refrigerate or freeze until firm. Can keep in the freezer till ready to bake at this point. *Paper towel tubes cut down the middle will help them keep their shape. 3.Preheat oven to 375°. 4.Line baking sheets with parchment paper. Brush log with egg white and roll in sugar. Slice into ¼ inch rounds, or more to your liking and place on baking sheet 1 inch apart. 5.Bake about 16 to 18 minutes or just until edges are golden. Cool on racks.
FROM THE KITCHEN OF:
1.Preheat oven to 350°.Grease and flour a 9x13 pan. 2.In a large bowl, beat evaporated milk and pumpkin together. Add in other ingredients (except yellow cake mix, walnuts, and melted margarine). 3.Pour mixture into a prepared pan. Sprinkle dry cake mix over pumpkin mixture. Do not stir. Drizzle melted margarine over cake mix. Top with chopped walnuts. 4.Bake for 45 minutes. Cool and cut into individual servings. This is a good alternative to pumpkin pie. It can be slightly warm and top with ice cream or whipped cream or cool.
FROM THE KITCHEN OF:
Darlene Kling, Loveland
Diane Johnson, Loveland
‘Tis the season to give music
24 LOVELAND REPORTER-HERALD / Cookbook
June 26 - July 6 Tickets on sale December 2nd greeleystampede.org - 970.356.7787
Also available at Tickets West and any Colorado King Soopers. Wednesday, November 20, 2013
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SWEETS & BREADS RECIPE: S W E E T & S A L T Y C A R A M E L S Q U A R E S INGREDIENTS:
FOR SHORTBREAD BASE 2 cups self-rising flour ¼ cup soft butter 3 tablespoons sugar 1 to 2 tablespoons milk
FOR CARAMEL ½ cup butter 1 can (14 oz.) sweetened condensed milk ¼ cup sugar
2 tablespoons golden cane syrup 1 oz. pretzels, roughly chopped
FOR TOPPING 6 tablespoons butter 1 cup milk chocolate chips
DIRECTIONS:
SHORTBREAD BASE: 1.Preheat oven to 325°. Grease 13 x 9 pan. 2.Sift flour and set aside. 3.Cream butter and sugar together. Add flour and just enough milk to form dough. Refrigerate for 30 minutes. 4.Remove and cut into 4 pieces. Roll out each piece thinly with floured rolling pin in a rectangular shape. Join pieces together in baking pan, pressing firmly and evenly to fill pan. Prick all over with fork. 5.Bake for 25 to 30 minutes until light golden color. FOR CARAMEL: 1.Combine all ingredients in heavy saucepan. Place over medium to low heat and stir continuously until boiling. Boil for 6 to 7 minutes until thick enough to leave side of pan; Stirring all the time. 2.Once caramel is ready, fold in pretzels. Spread caramel mixture over shortbread with knife. FOR TOPPING: 1.When squares are set, melt butter and chocolate chips in double boiler over low heat. 2.Remove from heat and stir until smooth. Cool slightly before spreading over caramel layer with a knife. When chocolate is firm and set, cut into squares. Makes 2 ½ dozen squares.
FROM THE KITCHEN OF: Ethel Herkstroeter, Loveland
RECIPE: A N G E L F L A K E D A I N T I E S INGREDIENTS:
30 dates, pitted and cut up 2 eggs
1 cup sugar 1 tablespoon butter
pinch of salt 3 cups Rice Krispies
1 teaspoon vanilla Angel Flake Coconut
DIRECTIONS:
1.Cook dates, sugar, eggs, butter and salt over medium heat until thick. Let cool. 2.Mix in Rice Krispies and vanilla. Roll balls of mixture in Angel Flake Coconut
FROM THE KITCHEN OF: Joan Wilshire, Loveland
May peace and love be with you this Christmas.
All faiths or beliefs are welcome.
.
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 25
SWEETS & BREADS RECIPE: C A R A M E L S N A P P E R S INGREDIENTS:
1 cup pecan halves 36 caramels
2 squares (1 oz ea.) candy making chocolate, melted
DIRECTIONS:
1.Grease baking sheet, on it arrange pecans, flat side down in clusters of four. 2.Place 1 or 2 (your preference) caramels on each cluster of pecans. Heat in low oven (325 degrees) until caramels soften, about 8 minutes. 3.Remove from oven. 4.With a buttered spatula, flatten caramels over pecans. 5.Let cool and remove from pan to waxed paper. Brush tops with melted chocolate.
FROM THE KITCHEN OF:
RECIPE:
GRANDMA AMES’ PUMPKIN PIE INGREDIENTS:
2 eggs ½ teaspoon salt 1 lb Libby’s canned pumpkin 1 tablespoon flour
¾ cup sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ¾ cup half and half
DIRECTIONS:
1.Preheat oven to 375°. 2.Beat eggs, adding salt. Stir pumpkin into eggs. 3.Add flour, sugar, cinnamon, nutmeg and half and half and stir together. 4.Pour in 9” prepared pie crust. 5.Bake for 1 hour or until center puffs up.
FROM THE KITCHEN OF:
Joan Wilshire, Loveland
Donna Rice, Loveland
RECIPE: S T I C K Y B U N C O F F E E R I N G INGREDIENTS:
3 tablespoons butter, melted and divided 3 tablespoons maple syrup
¼ cup brown sugar ¼ cup chopped pecans ¼ cup chopped almonds
½ teaspoon cinnamon 1 tube (12 oz) refrigerated buttermilk biscuits
DIRECTIONS:
1.Preheat oven to 375°.Brush a 10” fluted tube pan with 1 tablespoon butter. 2.In a small bowl, combine syrup and remaining butter. Drizzle 2 tablespoons into pan. 3.Combine brown sugar with cinnamon. Sprinkle 1/3 cup over the syrup mixture. 4.Separate biscuits, place in prepared pan with edges overlapping. Top with remaining syrup mixture and nuts. 5.Bake for 15 minutes or until golden brown. Cool for 1 to 2 minutes, invert onto a serving platter. 6.Serve warm. Makes 10 servings.
FROM THE KITCHEN OF: Minerva Lee, Loveland
Front Range Pool Table Company “Everything for the Game Room”
1600 E. Mulberry St., Ste. #3, Fort Collins
www.frontrangepooltables.com
26 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
970-419-0816
.
SWEETS & BREADS RECIPE: C H R I S T M A S T R I F L E
RECIPE: P U M P K I N T A R T S INGREDIENTS:
INGREDIENTS:
1 large box (5 oz.) of instant pistachio pudding mix 2 cups milk 8 oz. Cool Whip Angel food cake 2 cups of fresh strawberries
DIRECTIONS:
1.Mix pudding, reducing milk to 2 cups. Let Set for 30 minutes. 2.Fold in half of the Cool Whip. Let set for 30 minutes. 3.Tear angel food cake into bite-sized pieces. Slice the strawberries. 4.In a clear glass bowl, layer the angel food cake, strawberries and pudding. Repeat layers. 5.Top with remaining Cool Whip. Keep refrigerated until ready to serve. This is a quick and easy red and green dessert for Christmas!
FROM THE KITCHEN OF:
Julie Lindsay, Loveland
FOR CRUST: 6 oz. cream cheese 1½ sticks margarine (¾ cup) 2 cups flour FOR FILLING: 1½ cup milk 1 large package instant vanilla pudding (5.25 oz.) 1 cup canned pumpkin 1 teaspoon pumpkin pie spice 1 cup cool whip
DIRECTIONS:
FOR CRUST: 1.Preheat oven to 350°. 2.Mix cream cheese, margarine, and flour in large mixing bowl and mix with electric mixer. Chill 1 hour. 3.Divide into 24 pieces. Roll and press into mini-muffin tins. 4.Bake 20-25 minutes or until light brown. Let cool. FOR FILLING: 1.Beat milk, pudding, pumpkin and spice at low speed for 1 minute. Stir in Cool Whip until blended. 2.Pour into cooled tart shells and chill. May top with remaining cool whip. 3.Refrigerate left-overs. 4.Makes 24 mini-size tarts
FROM THE KITCHEN OF:
Darlene Kling, Loveland
Gifts…Gifts.. & More Gifts
Earle’s has flowers and so much more. • Gifts for every occasion! • New Girlfriend gift section ! • Unique items you won’t find anywhere else! • Holiday Decorations • Lit Branches • Handblown glass • Department 56 Villages • Snow Babies
667-7550
1421 N. Denver Avenue • Loveland www.earlesflowers.com .
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 27
SWEETS & BREADS RECIPE: S I L K Y P U M P K I N P I E
RECIPE:
INGREDIENTS:
Submitted in memory of my friend Melissa Walsh
1 can (15 oz.) 100% pure pumpkin ½ teaspoon salt 1 teaspoon ground ginger ½ teaspoon cinnamon ¼ teaspoon allspice 2 large eggs + 2 yolks 1 cup canned evaporated milk 1 can (14 oz.) sweetened condensed milk 1 9”pre-baked pie shell (use store-bought crust or make your own)
DIRECTIONS:
Be sure your crust is pre-baked and ready before you have the filling prepared. 1.Adjust oven rack to lower-middle position and heat oven to 300°. 2.In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. 3.Add milks, cook until heated through. 4.Puree eggs and yolks in a blender. 5.With the blender running, add pumpkin filling - a spoonful at a time at first, then add more as the eggs heat up. Blend to form a silky texture. Pour warm filling into pre-baked pie shell. 6.As the pie bakes, the filling will “puff up” around the edges at first, and will continue into the center; the pie is done when all of the filling is “puffy” — 60 to 75 minutes. 7.Cool on a wire rack; filling will settle down as it cools. Serve with a generous dollop of whipped cream and enjoy!
FROM THE KITCHEN OF:
Peggy Naylor, Loveland
EGGNOG THUMBPRINT COOKIES INGREDIENTS:
FOR COOKIES: ¾ cup butter (softened) ½ cup sugar ¼ cup packed brown sugar 1 egg ½ teaspoon vanilla ¼ teaspoon salt 2 cups flour FOR FROSTING: ¼ cup butter 1 cup sifted powdered sugar 1 tablespoon rum or 1 tablespoon milk ¼ teaspoon rum extract nutmeg
DIRECTIONS:
FOR COOKIES 1.Preheat oven to 350°. 2.In large bowl, beat butter and add sugars. Beat until fluffy. Add egg, vanilla and salt, beat well. Add flour and beat until mixed. 3.Cover and chill for 1 hour. 4.Shape into 1” balls and place 2” apart on ungreased cookie sheet. Press centers down with thumb. 5.Bake about 12 minutes. Remove and cool. FOR FROSTING: 6.Mix filling ingredients until fluffy. Add rum extract and a couple sprinkles of nutmeg. Chill. 7.Pipe filling into depression in cookies. Sprinkle with a little more nutmeg. Keep chilled until ready to eat.
FROM THE KITCHEN OF:
Sara Luttes, Advertising Consultant, Loveland Reporter-Herald
NOTES: Resting cookie dough in the refrigerator prior to baking not only makes it easier to work with, it also enhances the flavors
28 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SWEETS & BREADS RECIPE: N A N T U C K E T P I E
RECIPE:
CHOCOLATE MINT FUDGE
INGREDIENTS:
INGREDIENTS:
2 cups fresh cranberries ½ cup sugar ½ cup pecans, chopped ½ cup vegetable oil 1½ cup sugar 1 cup flour 1 teaspoon almond extract 2 large eggs, beaten
1 medium to large jar of marshmallow creme 1 can evaporated milk 1 stick salted butter 1 teaspoon salt 3 cups white sugar 1 package (12 oz.) of semi-sweet chocolate chips 1 tablespoon peppermint extract
DIRECTIONS:
DIRECTIONS:
1.Preheat oven to 350°. 2.Grease a deep dish pie plate. 3.Cover bottom with cranberries. Sprinkle nuts and ½ cup sugar over cranberries. 4.Cream oil and 1½ cup sugar together. Add flour, almond extract and eggs. 5.Pour mix over cranberries. 6.Bake for 40 minutes or until golden brown. Serve with ice cream or whip cream
FROM THE KITCHEN OF:
Bonnie McDonald, Loveland
Use a large thick-bottomed pot to keep the fudge from burning. 1.Line 2 8”x8” pans with aluminum foil. Grease lightly with butter. 2.Place marshmallow cream in pot over medium heat, then stir in evaporated milk, stirring slowly. 3.Cut stick of butter into 8 pieces and drop into simmering mixture. Stir in salt, adjust heat to medium high and add sugar, a ½ cup at a time, stirring well after each addition. Continue stirring as mixture starts to boil and bubble. Cook for 5 minutes, no more. Stirring constantly. 4.Remove from heat and stir in chocolate chips, 1 package at a time. Add peppermint extract. 5.Pour into pans. Let cool in fridge
FROM THE KITCHEN OF:
Ethel Herkstroete, Loveland
NOTES: To speed-soften butter, cut it into slices and spread them on a plate at room temp. The slices will soften faster than the whole stick will.
2102 ARRON DR., LOVELAND $367,000
This 4 bdrm 4 bath ranch style home has it all! New carpet throughout, open floor plan, eat-in kitchen with skylight, main floor laundry, marble fireplace, stainless steel appliances, granite countertops, basement, 2 car garage and lots more. It’s move-in ready. The outside is Xeriscaped for easy maintenance. Enjoy the private pool and wonderful views of the mountains from the large, fenced backyard. This is a lot of home for the money!
Betsy Gammill-Hayes, GRI REALTOR®, Broker Associate (719) 250-5916 cell bghrealtor@hotmail.com .
Paul Jansen—Broker Associate (970) 567-4757 cell paul.jansen@coloradohomes.com Wednesday, November 20, 2013
Cliff Johnson Team 100 W. 29th St. Loveland, CO 80538 (970) 667-2707 office
LOVELAND REPORTER-HERALD / Cookbook 29
SWEETS & BREADS RECIPE:
RECIPE:
INGREDIENTS:
INGREDIENTS:
GRANDMA AMES’ CHOCOLATE DROP COOKIES
JANE’S DECADENT CHOCOLATE CARAMEL TRIFLE 1 box chocolate cake mix (18.25 oz.) 1 bottle caramel ice cream topping (12 oz.) 2 package instant chocolate pudding mix (5.9 oz.) 1 carton frozen whipped topping thawed (12 oz.) 4 Health Chocolate English Toffee Bars (1.4 oz each)
½ cup butter or margarine 1 cup brown sugar 1 egg 1 teaspoon vanilla 2 -1 oz squares Baker’s Chocolate, melted) 1¾ cups sifted flour ½ teaspoon soda ¼ teaspoon salt ¾ cup sour cream ½ cup pecans, coated with flour
DIRECTIONS:
1.Preheat oven to 350°. 2.Prepare cake mix according to the package directions. 3.Pour batter into a greased 13x9 baking pan. Bake 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. 4.Place milk in a mixing bowl. Beat in pudding mixes on a low speed for 2 minutes.
DIRECTIONS:
1.Preheat oven to 350°. 2.Cream butter, sugar, beat in egg and vanilla. Stir in melted chocolate. 3.Sift dry ingredients together. Add small amounts at a time to chocolate mixture. 4.Add sour cream and nuts. 5.Drop from spoon on greased cookie sheet. Bake for 10 minutes. 6.Store in foil
TO ASSEMBLE: 1.Cut cake into small one-two inch cubes. Put 1/2 of cubes into a 4 quart trifle bowl or other beautiful bowl. 2.Pour half of caramel sauce over the cake, continue layering with half the pudding mixture, half the whipped cream topping and half of candy bars. 3.Repeat the layers, cover and refrigerate for at least 3 hours before serving.
FROM THE KITCHEN OF:
Donna Rice, Loveland
Very beautiful for the most festive occasion!
FROM THE KITCHEN OF:
Jane Peterson, Loveland
MEDICAL BILLING AND CODING SCHOOL
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of your own home Career Coders, LLC Melody Irvine Visit us at: www.CareerCoders.com (970) 663-0020 Certified Coder Career Coders is Approved and Regulated by the CO Department of Higher Education, Private Occupational School Board
30 LOVELAND REPORTER-HERALD / Cookbook
AAPC Certified Instructor
Wednesday, November 20, 2013
We teach just Medical Billing and Coding (no core classes required)
.
SWEETS & BREADS RECIPE: S H E R R Y W I N E
CAKE
INGREDIENTS:
INGREDIENTS:
4 eggs ½ cup vegetable oil (not olive oil) 2 teaspoon nutmeg 1 small package vanilla instant pudding 1 box yellow cake mix 1 cup Sherry cooking wine
DIRECTIONS:
1.Preheat oven to 350°. 2.Prepare a greased and floured loaf pans. (This makes 2 large loaves.) 3.Beat eggs in a large bowl. Add Sherry and oil. Beat slowly until smooth. 4.Add all other ingredients. Pour into prepared pans. 5.Bake for 45 to 60 minutes, or until wooden toothpick comes out clean when inserted near center of loaf. Let cool. These freeze great. When cool, just wrap in plastic tightly. I then put them into freezer zip locks. Squeeze all the air out of bag before closing. Great for Christmas gifts…you can make beforehand. Decorate wrapped bread with ribbon, or tie on small Christmas decoration.
FROM THE KITCHEN OF:
Diane Johnson, Loveland
RECIPE: P E R F E C T P E A C H T A R T 1½ cup + 2 Tbsp. all purpose flour ¾ teaspoon kosher salt ¾ cup + 1 tablespoon sugar ¼ cup vegetable canola oil 2 tablespoons whole milk ½ teaspoon almond extract 2 tablespoons unsalted butter 3 to 5 small ripe peaches,pitted and thinly sliced (1/2” wide)
DIRECTIONS:
1.Preheat oven to 425°. 2.In mixing bowl, stir together 1½ cup flour, 1/2 teaspoon salt and 1 teaspoon sugar. (Stirring enables the salt and sugar to sift the flour so don’t sift in advance.) 3.In a small bowl, whisk together the oil, milk and almond extract. Pour mixture into flour mixture and mix gently with a fork, just enough to dampen. 4.Transfer dough to 11” tart pan and use your hands to pat in the dough so that it covers the bottom of the pan, pushing up the sides to edge. Pat firmly, do not curl fingertips into dough. 5.In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. If peaches are juicy, add 1 more tablespoon flour. Using fingers, pinch butter into dry ingredients until crumbly. 6.Starting on outside, arrange peaches overlapping in a circle over pastry. Fill in center in whatever pattern makes sense. 7.Sprinkle butter mixture over top. It will seem like a lot. 8.Bake 35 to 45 minutes until thick bubbles begin enveloping fruit and crust is brown. Cool on a rack - serve with whipping cream or ice cream. Very good! Also works with apples
FROM THE KITCHEN OF:
Sharon Freihage, Loveland
Buy 3 Weeks and Get 1 Free Week of Child Care
Offer good per child – Expires 1/1/2014
Call for Info: 970-663-3146 Toddlers/Preschool Pre-K Before & After School Programs .
Good at the Loveland Diana Drive location only
The discount is good for new enrollment only. Not for currently enrolled children. Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 31
SWEETS & BREADS RECIPE: P U M P K I N B R E A D P U D D I N G INGREDIENTS:
4 cups cubed white bread 4 eggs + 3 yolks 1½ cup milk 1½ cups half and half ¾ cup canned pumpkin puree 1 cup sugar ¼ teaspoon salt 1 tablespoon Rum or Brandy 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1/4 teaspoon ground cloves 2 tablespoon butter, cold, cut into pieces
DIRECTIONS:
1.Preheat oven to 350°. Grease a 13x9x2 pan. 2.Dry bread crumbs on a cookie sheet in oven 10 to 15 minutes. Place bread crumbs in pan. 3.In a large mixing bowl whisk together all ingredients except butter. Pour over bread. Let set 10 minutes until bread is fully soaked. Dab butter over top. 4.Bake 40 to 50 minutes. Should be set in center but not dry. 5.Serve with half and half or ice cream.
FROM THE KITCHEN OF:
Ethel Herkstroete, Loveland
RECIPE:
PINEAPPLE SUPREME CAKE INGREDIENTS:
1 envelope Knox Gelatin 1/3 cup water 1 can evaporated milk 1 cup sugar 2 lemons, juiced, and zested 1 #2 (20 oz.) can pineapple crushed Purchased pound cake
DIRECTIONS:
1.Dissolve Knox Gelatin in water. 2.Heat evaporated milk, and add to gelatin. Chill 1 hour. 3.Mix sugar, lemon juice, lemon rind, and crushed pineapple. Chill 1 hour. 4.Beat milk mixture until thick. Add pineapple mixture and beat. 5.Slice pound cake thin, horizontally. Layer with pineapple crush. Chill 3 to 4 hours 6.Top with a bit of whipped cream Been making this since the 1950’s.
FROM THE KITCHEN OF:
Donna Goshorn, Loveland/Agati Beach, OR
NOTES: Unless a recipe states otherwise, baking ingredients should be at room temperature before you begin. Allow time to warm up when using ingredients from the fridge.
Always the Perfect Gift... Chocolates • Ice Cream • Fudge
114 So. College Avenue, Old Town, Fort Collins
970-221-9444 • www.Kilwins.com/FortCollins 32 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SWEETS & BREADS RECIPE:
RECIPE:
INGREDIENTS:
INGREDIENTS:
ZUCCHINI CHOCOLATE CAKE ½ cup butter ½ cup oil or applesauce 1¾ cup sugar 2 eggs 2 cups shredded zucchini (skin and all) 2½ cups flour ¼ cup cocoa 1 teaspoon soda 1 teaspoon salt ½ cup sour milk or buttermilk 1 teaspoon vanilla ½ cup chopped walnuts ¾ cup chocolate chips
DIRECTIONS:
1.Preheat oven to 325°. Grease and flour 9x13 baking pan. 2.Sift together 2½ cups flour, ¼ cup cocoa, 1 teaspoon soda, 1 teaspoon salt. 3.Cream butter, oil and sugar. Add eggs and beat well. 4.Mix in zucchini, then add flour mixture and sour milk. Add vanilla. 5.Spread into prepared pan. Top with ½ cup chopped walnuts and ¾ cup chocolate chips. 6.Bake for 40 minutes. Check with toothpick. Hint: Squeeze out zucchini liquid after shredding or cake will be runny.
FROM THE KITCHEN OF:
Bill Stamey, Loveland
HOLIDAY CAKE 1 package (8 oz.) cream cheese, softened 1 cup butter, softened 1½ cup sugar 1½ teaspoon vanilla 4 eggs 2 cups flour 1½ teaspoon baking powder ¾ cup maraschino cherries, chopped ½ cup pecans, chopped ¼ cup flour ½ cup pecans, finely chopped
DIRECTIONS:
1.Preheat oven to 350°. 2.Grease a bundt pan. 3.Cream together cream cheese, butter, sugar and vanilla. Beat in eggs one at a time. 4.Mix together flour, baking powder and add to batter. 5.In a small bowl, mix together cherries, and 1/2 cup chopped nuts. Fold lightly into batter. 6.In another small bowl, mix together 1/4 cup flour and 1/2 cup finely chopped pecans. Sprinkle in the bottom of greased Bundt pan. Add batter. 7.Bake for 1 hour 20 minutes.
FROM THE KITCHEN OF:
Donna Goshorn, Loveland/Agati Beach, OR
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 33
SWEETS & BREADS RECIPE: G L U T E N - F R E E H O T C R O S S B U N S INGREDIENTS: 3 cups Living Without’s gluten-free or your favorite Gluten Free flour mix + 2 tsp xanthan gum 1 /3 cup sugar 2 packages rapid-rise yeast ½ cup powdered milk of choice* 2½ teaspoons xanthan gum 1 teaspoons salt
1 cup warm water ¼ cup light olive oil or melted coconut oil 3 eggs, lightly beaten 1 teaspoon vinegar 3 tablespoons melted butter or shortening of choice, for brushing the tops.
DIRECTIONS:
1.Preheat the oven to 375°. Lightly grease a 11 X 13" cake pan. 2.Mix flour blend, sugar, yeast, powdered milk, xanthan gum and salt together. 3.Add water, oil, eggs and vinegar and beat for 5 minutes. 4.Scrape dough out onto a floured cookie sheet. Cut the dough into 8 or 9 pieces and gently shape each into a ball. 5.Place one ball of dough in the center of prepared cake pan. Loosely arrange the remaining balls around it, leaving room for buns to rise. Brush the buns with melted butter. 6.Cover with a piece of plastic wrap and let rise in a warm, draftfree spot for 20 to 30 minutes. 7.Bake for 30 to 35 minutes until golden brown. Remove from oven and cool on a rack. Makes 9 very good buns.
FROM THE KITCHEN OF:
Joanne Torpy, Loveland
NOTES: Remove gluten-free baked goods from the pan as soon as possible to
avoid a soggy texture.
BIKE FRIDAY
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ANY BICYCLE OR FITNESS EQUIPMENT PURCHASE
Bike Friday Savings Expires 12/31/13 • Limit one per customer
4031-A South Mason, Ft. Collins • Just west of Barnes & Noble 223-1969 • WWW.RECYCLED-CYCLES.COM 34 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SWEETS & BREADS RECIPE:
RECIPE: B A C A R D I R U M C A K E
CREAM CHEESE TARTS
INGREDIENTS:
INGREDIENTS:
FOR CAKE: 1 cup chopped pecans or walnuts 1 18-oz package yellow cake mix (pudding in mix) 3 eggs ½ cup cold water 1 /3 cup applesauce ½ cup Bacardi dark rum (80 proof)
2 packages (8 oz. each) cream cheese softened 1 cup sugar 24 vanilla wafers 2 eggs 1 teaspoon vanilla 1 can (21 oz.) pie filling (any flavor) 24 cupcake papers chopped nuts - optional 8 oz. carton cool whip (optional)
DIRECTIONS:
1.Preheat oven 350°. 2.Place cupcake papers in muffin pans. Lay vanilla wafers in bottom of cupcake papers. 3.Mix cream cheese, sugar, eggs and vanilla. Place 2 tablespoons of cream cheese mixture on top of wafers. 4.Bake 20 minutes. Remove from muffin pans and cool on wire rack. 5.Top with pie filling, then refrigerate in an airtight container. Optional - top with cool whip and sprinkle nuts just before serving. Hint: can be made the day before serving using cherry pie filling adds to holiday season
FROM THE KITCHEN OF:
Bill Stamey, Loveland
FOR GLAZE: ¼ lb butter or oleo ¼ cup water 1 cup granulated sugar ½ cup rum
DIRECTIONS:
FOR CAKE: 1.Preheat oven to 325°. 2.Grease and flour 10” tube or 12 cup bundt pan. 3.Sprinkle nuts over bottom of pan. 4.Mix all ingredients together. Pour batter over nuts. 5.Bake 1 hour. 6.Cool. Invert on serving plate. 7.Prick top and sides. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. FOR GLAZE: 1.Melt butter in saucepan. 2.Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. 3.Add rum. Spoon over cool cake. I bake this at Christmas. My family loves it!
FROM THE KITCHEN OF: Donna Goshorn,
Loveland/Agati Beach, OR
Annual Holiday Sale
Pottery and Navajo Rugs
F Great Gifts F Great Selection F Great Prices 3 Old Town Square (on Mountain Avenue) • Fort Collins, CO
Holiday Hours
Mon-Sat 9:30-7 Sun 11-5 .
970-495-0328 •
www.meanwhilebackattheranch.us Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 35
SWEETS & BREADS RECIPE: Q U I C K B R E A D INGREDIENTS: 5 cups unsifted self-rising flour 5 tablespoons sugar
1½ cups sour cream 1 12 oz. can beer
melted butter
DIRECTIONS:
1.Preheat oven to 350°. Grease 2 quart round baking dish. 2.In large bowl, combine flour and sugar, add sour cream and beer. Mix well. 3.Pour batter into baking dish. Bake about 45 minutes. 4.Remove from oven and brush top with melted butter. Bake about 15 to 20 minutes longer. Remove from oven and let cool.
FROM THE KITCHEN OF: Dolores Fuhrman, Loveland
RECIPE: W A L N U T C O O K I E S INGREDIENTS:
½ cup Crisco 1 egg 1 cup packed brown sugar ½ cup white sugar 1 cup evaporated milk
2¾ cup sifted flour 1 teaspoon salt ½ teaspoon soda 1 teaspoon vanilla 1 cup chopped walnuts
FOR TOPPING: 2 tablespoons butter 2 cups powdered sugar ¼ cup evaporated milk ½ teaspoon vanilla
DIRECTIONS:
1.Blend together Crisco, egg, brown sugar, white sugar and evaporated milk. Mix well. 2.Add flour, salt, soda, vanilla and walnuts. Chill for one hour. 3.Preheat oven to 350°. Grease baking sheet. 4.Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes. FOR TOPPING: 1.Brown butter. Pour into bowl and add powdered sugar, evaporated milk and vanilla. 2.While cookies are still warm, put topping on top.
FROM THE KITCHEN OF: Ivan Malik, Loveland
INFRARED HEATERS ARE HERE!
36 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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SWEETS & BREADS RECIPE: P U M P K I N P I E D E S S E R T
RECIPE: P E C A N C O O K I E S
INGREDIENTS:
INGREDIENTS:
3 eggs 1 cup sugar 3 cups pumpkin (1 large can) 1 cup evaporated milk 1 teaspoon salt
3 teaspoon pumpkin pie spice 1 box yellow cake mix 1 cup nuts, chopped 3/4 cup melted butter
1 cup plain bread crumbs 1 cup chopped pecans 1 cup sugar 3 large eggs 1 teaspoon vanilla
DIRECTIONS:
DIRECTIONS:
FROM THE KITCHEN OF:
FROM THE KITCHEN OF:
1.Preheat oven to 350°. 2.Beat together ďŹ rst six ingredients. 3.Pour into 9x13â€? pan. Sprinkle with the box of cake mix and nuts. Drizzle with melted butter. 4.Bake 50 to 60 minutes.
Mary Goodson, Loveland
1.Preheat oven to 350°. Grease baking sheet. 2.Mix ingredients together well and drop by teaspoon onto baking sheet. 3.Bake for 15 minutes or until lightly brown. Makes about 35 cookies
Dolores Fuhrman, Loveland
RECIPE: K U M Q U A T R E F R I G E R A T O R P I E INGREDIENTS: 1 9� pre-baked pie crust, deep dish 1 8 oz. cool whip
/3 cup Kumquat puree 1 can sweetened condensed milk
2
½ cup lemon juice 22 to 25 kumquats
DIRECTIONS:
1.Cut kumquats in half and remove seeds. 2.Place (skin and pulp) in blender. Blend on puree setting. 3.Beat sweetened condensed milk with whipped topping. Add lemon juice and beat until thickened. 4.Add Kumquat puree. 5.Pour into pie shell and chill in refrigerator for several hours. Freeze for later use. Serve partially frozen. Optional: Garnish with mint leaves and Kumquats
FROM THE KITCHEN OF: Bill Stamey, Loveland
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 37
2013
DRINKS & MISCELLANEOUS RECIPE: P I N K F L U F F ( C R A N B E R R Y S A L A D ) INGREDIENTS:
1 bag (12 oz.) cranberries 1 can (16 oz.) crushed pineapple
1½ cup white sugar 1 large package strawberry gelatin
1 12 oz. cool whip mini marshmallows (optional)
DIRECTIONS:
1.Put cranberries thru a food grinder. 2.In a bowl, add 1½ cup sugar and crushed pineapple. Put in refrigerator. 3.Dissolve gelatin in 2 cups hot water and 1 cup cold water. Put in refrigerator until “soft set”. 4.Whip until double in volume. 5.Mix in cool whip, then cranberries and pineapple. May add half bag of mini marshmallows. Makes a large bowl full! Kids and all love this.
FROM THE KITCHEN OF: Mary Anthony, Loveland
Let Us Get Your Car Ready For the Trip to
Grandma’s House
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38 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
3216 N. Garfield (Just north of Orchards Shopping Center) Loveland – 635-0200
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DRINKS & MISCELLANEOUS RECIPE: H O L I D A Y P U N C H
RECIPE: C A P P U C C I N O M I X
INGREDIENTS:
INGREDIENTS:
2 12 oz. cans grape juice (undiluted) 1 12 oz. can cranberry juice (undiluted) 4 cups orange juice 1 cup Amaretto (optional) 2 2-liter bottles Sprite
DIRECTIONS:
1.Combine all ingredients except Sprite. Chill until ready to serve then add Sprite. Serve over ice. Great in a punch bowl for parties.
FROM THE KITCHEN OF:
Linda Story, Loveland Reporter Herald Ad Director
1 cup dry coffee creamer 1 cup instant chocolate drink mix (Nestle’s Quik) 2/3 cup instant coffee crystals 1/2 cup sugar 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg
DIRECTIONS:
1.Mix all ingredients in large bowl. Store in air tight container. 2. 2-4 tablespoons per cup of hot water.
FROM THE KITCHEN OF:
Kathy Day, Milliken
RECIPE: H O L I D A Y E G G N O G INGREDIENTS:
1 3¾ oz. vanilla pudding mix 5½ cup cold milk 4 egg yolks, slightly beaten
2 teaspoons rum flavoring ¾ teaspoon vanilla 4 egg whites
1 envelope dream whip nutmeg
DIRECTIONS:
1.In bowl, combing pudding mix with 1/4 cup milk. 2.Blend in beaten egg yolks. Stir in flavorings and remaining milk. Beat 2 minutes. 3.In a second bowl, beat eggs whites until foamy. Add sugar a little at a time. Beat thoroughly until mix forms peaks. 4.Fold into pudding mixture. Chill several hours. 5.Blend topping (prepared dream whip. Can use cool whip or whipping cream.) 6.Top eggnog at serving time and sprinkle with nutmeg.
FROM THE KITCHEN OF: Mary Goodson, Loveland
Show me. .
Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 39
DRINKS & MISCELLANEOUS RECIPE:
CRANBERRY PEAR PECAN SAUCE INGREDIENTS:
12 oz. fresh cranberries 2 pears, cored, seeds removed and chopped ½ cup freshly squeezed orange juice 4 Medjool dates, pre-soaked, pit removed, and chopped 1 tablespoon flax seed, ground 2 teaspoons orange peel, finely chopped ½ teaspoon cinnamon pinch sea salt ½ cup pecans, pre-soaked
DIRECTIONS:
1.Place all ingredients, except pecans, into a food processor, and pulse until the mixture is mostly blended. 2.Add pecans, and pulse a few times to break them into smaller pieces within the mix, but do not grind them up completely. Transfer to a bowl. 3.Refrigerate for 30 minutes before serving.
FROM THE KITCHEN OF:
Sherrie Peale, Loveland
RECIPE: G R A N D M A P U T M A N ’ S O Y S T E R STUFFING
INGREDIENTS:
1 loaf of French bread – several days old 1 box of Stove Top Herb flavored stuffing mix 1 yellow onion 2 to 3 celery stalks 6 tablespoons butter or margarine, divided
1 can of oysters 1 can of cream of celery soup 1 to 2 cans of chicken broth ½ teaspoon poultry seasoning ½ teaspoon sage ½ teaspoon salt
DIRECTIONS:
1.Cut the bread into cubes the day before making the stuffing. Leave bread cubes uncovered so they will dry out. 2.Preheat oven to 400°. 3.Chop onion and celery, then sauté in 2 tablespoons butter or margarine. Add oysters and cook 3 minutes more. 4.Make the Stove Top stuffing according to package directions, using 4 tablespoons butter. 5.In a very large bowl, mix together stuffing, bread cubes, oyster mixture, and cream of celery soup. Add enough chicken broth until mixture is moist. Add poultry seasoning, sage and salt. 6.Pour into greased casserole dish. Bake 40 minutes. Stir halfway through and add more chicken broth if needed. In memory of my mom, Vivian Putman.
FROM THE KITCHEN OF:
Julie Lindsay, Loveland
RECIPE: G L O R I O U S G L U T E N - F R E E S T U F F I N G INGREDIENTS:
1 large onion, minced 1 cup diced celery 2 cloves minced garlic 6 to 8 cups cubed gluten-free bread
½ cup butter 1 teaspoon poultry seasoning 2 tablespoons minced parsley, adjust to your taste salt to taste 1½ cups vegetable or chicken broth
DIRECTIONS:
1.Preheat oven to 350°. 2.In a skillet sauté the onion, celery and garlic in butter until clear. Add the poultry seasoning, parsley and salt. 3.Pour over the cubed gluten-free bread in a large bowl. 4.Stir until well blended. Add the broth, a little at a time stirring frequently, until the dressing is as moist as you desire. 5.Put dressing mixture in a large greased casserole dish and cover. If you prefer a crusty dressing leave the cover off. 6.Bake until stuffing is set, approximately 1 hour.
FROM THE KITCHEN OF: Joanne Torpy, Loveland 40 LOVELAND REPORTER-HERALD / Cookbook
Wednesday, November 20, 2013
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DRINKS & MISCELLANEOUS RECIPE:
APPLE CINNAMON “OATMEAL” INGREDIENTS:
2 ½ to 3 cups apple, chopped into large chunks ½ cup raisins ¼ cup whole pecans or walnuts 1 teaspoon cinnamon, or to taste ¼ teaspoon lemon or lime juice 1 or 2 medjool dates (optional)
DIRECTIONS:
1.Place the raisins, pecans or walnuts, cinnamon, and lemon or lime juice into your food processor. Also add in 1 or 2 dates, if you have a sweet tooth or want some extra calories. 2.Pulse chop the ingredients for about 10 pulses or until they are evenly mixed. 3.Add in the large apple chunks. Pulse chop until the apple chunks are slightly smaller and the other ingredients are evenly mixed throughout the apple. A delicious breakfast or snack that will take the edge off any starchy craving. Makes 2 generous or 4 modest servings.
FROM THE KITCHEN OF:
Sherrie Peale, Loveland
RECIPE:
CRACKED PEPPER SALAD DRESSING INGREDIENTS:
2 cups mayonnaise ¼ cup water ¼ cup milk ¼ cup buttermilk 2 tablespoons grated parmesan cheese 1 tablespoon coarsely ground pepper 2 teaspoons finely chopped green onion 1 teaspoon lemon juice ½ teaspoon garlic salt ½ teaspoon garlic powder
DIRECTIONS:
1.In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks. Yield: 2 1/2 cups
FROM THE KITCHEN OF:
Thelma George, Loveland
NOTES: Mix together quick oats, brown sugar, freeze dried or fresh fruit and
powdered milk for a quick, portable breakfast. Just add water and microwave.
Loveland’s
Helpful ul
Orchards Ace Hardware
Place
Orchards Shopping Center 29th Street and Highway 287 970.663.2230 www.orchardshardware.com Wednesday, November 20, 2013
LOVELAND REPORTER-HERALD / Cookbook 41
DRINKS & MISCELLANEOUS RECIPE:
GLUTEN-FREE ALMOND WAFFLES INGREDIENTS:
1 cup rice flour ½ cup almond meal ½ cup tapioca starch 2 teaspoons gluten-free baking powder ½ teaspoon baking soda 2 eggs 1 cup coconut milk 1 cup milk 2 teaspoon vinegar 2 tablespoons oil
DIRECTIONS:
1.Mix all the dry ingredients together in one bowl and all the other ingredients in another bowl. 2.Next mix all together and then ladle into a hot waffle iron and bake until done.
FROM THE KITCHEN OF:
Joanne Torpy, Loveland
RECIPE:
MOM-MOM’S CRANBERRY SALAD INGREDIENTS:
1 package fresh cranberries 2 packages (4 oz. each) strawberry gelatin 2 cups sugar 2 apples, cored 1 orange, peeled
DIRECTIONS:
1.Remove stems and any spoiled cranberries wash and freeze. 2.Dissolve gelatin in 2 cups hot water. Stir until dissolved. 3.Add 2 cups sugar. Let cool but not set. 4.Grind all fruit. Add to cooled jello. Put in fridge. *Originally, the fruit was placed in an antique hand-cranked food grinder. That is the best way; however, a food processor also works well. This recipe is named after my grandmother, whom we called Mom-Mom.
FROM THE KITCHEN OF:
Martha Steen, Loveland
RECIPE:
CRANBERRY MOLDED SALAD INGREDIENTS:
RECIPE:
CRANBERRY-CARROT RELISH
2 package (3 oz. each) raspberry gelatin 2 cups boiling water 1 cup pineapple juice 2 cans whole cranberry sauce 2 cup apples, chopped 1 cup crushed pineapple , drained 1 cup celery, chopped 1 cup nuts, chopped
6 carrots 1 sweet orange, peeled 1 cup fresh cranberries ½ cup fresh orange juice ½ cup raw shelled pecans 2 teaspoon fresh ginger
DIRECTIONS:
DIRECTIONS:
1.Dissolve gelatin in boiling water. Add pineapple juice. Let thicken, but not set. 2.Blend in remaining ingredients and let set. Optional: Beat cream cheese, a little milk and spread over gelatin
FROM THE KITCHEN OF:
Mary Goodson , Loveland
42 LOVELAND REPORTER-HERALD / Cookbook
INGREDIENTS:
1.Place all ingredients in a food processor and finely chop. Makes about 4 cups. This looks nice served in hollowed out orange halves, cut in zig-zag fashion, if you are inclined to do so! This is a simple, nutritious, raw foods recipe.
FROM THE KITCHEN OF:
Sherrie Peale, Loveland Wednesday, November 20, 2013
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