ountry C Friday, November 5, 2021
cres A Focusing on Today’s Rural Environment
Volume 8, Edition 33
Still coming down from
HiLL HiLL 837
Wenning’s Vietnam experience remains difficult to share BY DIANE LEUKAM | STAFF WRITER
ALBANY – When Kenny Wenning walks around the home farm north of Albany where he and his wife, Linda, have been since 1988, his mind often goes back to April 1968. He was 20 years old at the time. “When I left that day to go to Vietnam, when I left home here I didn’t know if I would ever see this place again,” he said Oct. 21 while sitting at the table in the same farmhouse. “I walked around outside and looked at everything. Before that, I could walk out-
ST R
Publications bli ti The newspaper of today is the history of tomorrow.
side and go do stuff and it never bothered me, but that last day … I walked around outside and cried a lot.” That was 53 years ago, and other than answering a few direct questions about his time in Vietnam, he had not spoken about the experience much at all. Talking about it is hard, something he has never wanted to do. Long moments of silence punctuated the stories of things that hurt, even today, much like the stories of so many other Vietnam veterans. And yet, these stories are
This month in the
his own. Wenning is the fifth child of eight of Alois and Genevieve Wenning. He was drafted into the Army in 1967, took his basic training in Fort Campbell, Kentucky and AIT (Advanced Individual Training) in Fort Gordon, Georgia. He served in Vietnam from April 1, 1968 to Memorial Day weekend in 1969. His training placed him the 53rd Signal Battalion, operating a switchboard in radio shacks in a number of places. He would also help get them set up, building bunkers of sandbags 4 feet thick over the top and 3 feet on the sides to protect the van with the radio equip-
COUNTRY:
Watch for the next edition of Country Acres on Nov. 19
PHOTO BY DIANE LEUKAM
ment and the people. They also built bunkers to sleep in. When a new site was needed somewhere else, he moved on. His longest assignment in one place was two months. Some of those places included Hill 837, Long Binh, Chu-Lai, Xuan Loc (pronounced Swan Lock) and Tay Ninh, where he replaced a soldier who had been injured by shrapnel. “They told me what happened there, then I got a little scared,” he said. Throughout his time as a dispatcher, he worked 12hour shifts opposite another soldier, in what was one of the most solitary occupations
6
A veterinarian for the birds Buffalo Lake
9
Putting things to bed Diane Leukam column
10 At home in the country Glenwood
16 FFA student 17 Animals we love ` 18 Modern farming practices taught remotely Atwater-Cosmos-Grove City
Kenny Wenning thinks back on his service in Vietnam as he looks at his favorite veteran cap, Oct. 21 on the farm north of Albany. PHOTO COURTESY OF 104 SIGNAL SQUADRON, AU104.ORG
(Above) A U.S. Army Chinook (CH-47) comes into Nui Chua Chan (Hill 837), a major U.S. Army communications site during the Vietnam War. It was here that Kenny Wenning was sprayed with Agent Orange, a defoliation chemical that would cause health problems for so many Vietnam veterans, including Wenning.
in the war. “Nobody bothered me, and I never stayed in one
Wenning page 2
20 Bryce’s pumpkin patch Albany 21 Country cooking
Page 2 • Country Acres | Friday, November 5, 2021
Country Acres
Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647
“When I left that day to go to Vietnam, when I left home here I didn’t know if I would ever see this place again.” - Kenny Wenning
NEWS STAFF
Diane Leukam, Editor diane@saukherald.com Ben Sonnek, Writer ben.s@saukherald.com Herman Lensing, Writer herman@melrosebeacon.com Jennifer Coyne, Writer jenn@dairystar.com Evan Michealson, Writer evan.m@star-pub.com Carol Moorman, Writer carol@melrosebeacon.com Natasha Barber, Writer natasha@saukherald.com Sarah Colburn Freelance Writer Christine Behnen Freelance Writer
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Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 missy@saukherald.com Tim Vos, 320-845-2700 tim@albanyenterprise.com Mike Schafer, 320-894-7825 mike.s@dairystar.com Warren Stone, 320-249-9182 warren@star-pub.com Jaime Ostendorf, 320-309-1988 Jaime@star-pub.com Bob Leukam, 320-260-1248 bob.l@star-pub.com
PRODUCTION STAFF Pat Turner Amanda Thooft Nancy Powell Maddy Peterson Cheyenne Carlson
Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and the third Friday of every month. Deadline for news and advertising is the Thursday before p publication.
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Wenning
PHOTO SUBMITTED
The Wenning farm as it was in 1976, not many years after Kenny Wenning wandered throughout, looking at everything and not knowing if he would ever return.
from front
place long enough to (really) get to know people,” he said. Dispatchers were in communication with troops in the field who used a radio with a crank to call in when they were getting hit and needed air support, or a helicopter for Medevac or the Red Cross. When a call came in, Wenning patched them in to whomever it was they needed. He remember the voices and the sounds in the background. “Talking to the guys in the infantry radio when they called in – the infantry carried M16s – you could hear the guns going off,” Wenning said. “Every once in a while, a mortar round landed someplace and you could hear that explosion. These guys when they called in if they were getting shot at, you could always hear it in the background on the switchboard, you wanted to make sure you were getting them help as quick as you could.” Other times, the calls had to do with supplies needed, or colonels would talk to each other about their combat
Incoming Although there was not steady fire on Wenning, it did happen more than once. When in Tay Ninh, mortar rounds landed near the radio shack, once hitting them squarely. The sand bags stood up to the impact and no one was hurt. On a different night, Wenning was sleeping when they were hit hard. “The sirens went off, we had to get our helmets and flak vests and everything on and get out of there,” he said. “I got to shoot a Quad 50 big gun; that was quite a gun. Every couple of rounds there were tracers and you could see where they were going.” An event Wenning will never forget occurred at Xuan Loc shortly after he put in for a 60-day extension. He wanted PHOTO SUBMITTED to stay for two more months Kenny Wenning is pictured in uniform, and served in Vietnam from for a total of 14 months, which would ensure that once he April 1, 1968 to Memorial Day weekend in 1969. got home, he would not have to go back to Vietnam. The plans. Wenning didn’t listen make sure they were getting company clerk brought him to what they were saying, but the strong signals they needrather, monitored meters to ed. Wenning page 3
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Friday, November 5, 2021 | Country Acres • Page 3
Wenning from page 2
the letters stating his extension had gone through. Two days later, he was talking to three soldiers of the 105 artillery unit company. They were standing there talking about how long they had been there. Two of them had been there for just two months; Wenning told them he had just extended for 60 days. They were not far from the mess hall, which was a bunker. “All of a sudden, I heard this whistling coming and took off running and I got into the mess hall, but they had to stay by their artillery gun and it wasn’t good,” Wenning said. When the all clear was given, Wenning stepped outside. There was a long silence before Wenning continued his story. “The mortar round landed right by their gun and all three were killed,” he said. “They were picking them guys up in body bags. Boots were setting there with their feet in them yet … they picked up body parts and put them in the bag and picked up the dog tags they had on and threw them in the bag.” The sound of the incoming mortar rounds still haunts him. “You could hear them; they whistled when they came incoming and you took
off running,” he said. “They stayed by their gun there, if they could have come with me to the mess hall, they would have made it too, but that was their instructions, to stay by their gun. It hit right by the gun and when that went off, it just tore them all apart.” He had just met them that day. It was the worst he would see in Vietnam. Journey to Vietnam, and back In 1968 after finishing AIT and receiving his Vietnam orders, Wenning was able to come home for two weeks. He spent the time visiting with family, friends and neighbors, some who took him out on the town. At 20 years old, Wenning was too young to either vote or legally drink, but a few exceptions were made, with the help of his older neighbor. They finished with a steak dinner at a local establishment. The Wenning family was invited to a home in Grey Eagle for a goodbye as a party and dinner. It was en it busy two weeks, and then was time to go. hest “That was the toughest part, leaving that time,” Wenys ning said. “They always said, ‘call if you get a chance to call,’ but I just never wanted to call because it would have been tough I think, talking to them on a phone.” After a family meal that night, his sister, Marr-
“When I seen that cap I knew I had to have it … all these people.” - Kenny Wenning
Wenning page 4
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PHOTO BY DIANE LEUKAM
“All gave some, 58,479 gave all,” is the inscription on Kenny Wenning’s cap that memorializes U.S. casualties in Vietnam.
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Star Publications pays people to do that
Dr. Jill Nezworski (from right) and Jes Westbrock visit with members of the Westbrock family in Melrose.
Funny
Nezworski from page 6 mendations about preventive health treatments such as running probiotics through the water and she’ll also talk about the timing of vaccinations used to prevent disease. If a disease does come through a farm, she’ll prescribe antibiotics as needed but, she said, government regulations are strict and ensure that all poultry is absolutely free of antibiotics when it reaches the consumer. She said veterinarians are
Nezworski page 8
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Nezworski from page 7
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Friday, November 5, 2021 | Country Acres • Page 9
In the publishing industry, the phrase something until it’s gone. I have a feeling that “Put to bed” is often used for finishing up was the sentiment of the vast majority of farmthose final touches and sending a publicaers earlier this year as week after week went by tion off to press. My former boss liked this with no water for the crops. We just don’t have phrase and while it may not be used as ofthe power to make it rain. ten as it was a couple decades ago, it still This Thanksgiving, I will have many items shows up once in a while. If you are readon my list of things to be grateful for, and water ing this on Thursday or Friday, it’s because and the return of seasonal rains is a big one. we put this issue of Country Acres to bed Also, I’ve included a photo that speaks of on Tuesday. another aspect of the natural environment. My Random Reflections As I drive through the countryside each sister took this photo south of Sauk Centre the by Diane Leukam fall, I think of this phrase. Fields are turned other day. The five bald eagles you see would from the various shades of soft yellows and not have been here just 10 or 20 years ago. A light browns of dying foliage to the darker browns and U.S. Fish & Wildlife survey released in December 2020 grays of fields that have been dug up and put to bed for had this to say: winter. Time for them to rest; another growing season “We estimated 316,700 bald eagles were present ends. in four EMUs (eagle management units) in the 2019 It’s been quite a growing season in the country. I breeding season, 4.4 times more eagles than in 2009. have been hearing about some unexpectedly good yields This indicates the bald eagle population has continued in spite of the drought, and I hope yours were among to increase rapidly since our previous survey.” them. This is up from just 417 known pairs in 1963. My husband, Don, and I experienced less-than-deI only saw my first bald eagle in the wild about 15 sired yields this summer and fall. We purchased a small years ago. Even traveling up north, there were almost property not far from our home because there was a none to be found. Now, they have turned a major corsmall shed on it. (OK, I say small because for you farm- ner and are almost commonplace; many of us can testify ers reading this it is; for us, a 30- by 30-foot shed is more that the bald eagles are back. than plenty big enough.) I love seeing these majestic birds soaring overhead. There was also a large garden. Why not plant it, To me, they symbolize this great nation and remind me we thought. That was in March. We planned for all the of the sacrifices of our men and women in uniform who things we would grow, and by mid-May we were plant- have fought to uphold our freedoms. As the years have ing potatoes and onion sets in powder-dry soil. We had gone by, I have had the privilege of interviewing more of no water on the property so we set our hopes on the idea these heroes and their stories are enormously powerful. that, surely, it would rain. And now, just like the fields in Country Acres, I need It didn’t. And, we didn’t plant anything else. Our to put this column to bed. I will finish with this: We have potatoes and onions were a bust, but that’s OK. It’s just many veterans living here in Central Minnesota. Thank a garden – it’s not our livelihood. I’m not sure what next you to all who have put on the uniform and served this year will bring, but I think what we took away most country. Thank you for the sacrifices you have made. from this year’s experience is a renewed awareness of You have my deepest gratitude and I wish you well this the value of water. It’s the old adage of not appreciating Veterans Day and always.
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Page 10 • Country Acres | Friday, November 5, 2021
At home
PHOTO SUBMITTED
Amy Winter sits with the family dog and her puppies, Oct. 19 at the farm she shares with her husband, Tony, and their children near Glenwood.
country in the
Winters appreciates life through good times and bad BY CHRISTINE BEHNEN | STAFF WRITER
GLENWOOD – A change in a life can be as dramatic as from city to country, or winter to summer. Hopping on the interstate from the Twin Cities, the heart of Minnesota lies mere hours down the road. Heading west from the interstate at Sauk Centre onto MN Highway 28 and cresting a hill some 25 miles latAmy and Tony Winter moved to Glenwood seven er, the first view of Glenwood and Lake Minnewaska pile of puppies on her Glenwood farm, Amy Winter is years ago with their children, Ellie, Drew and Lissa, opens up below. A few miles past that, buried under a living the life she’d always hoped for. who were then 3, 7 and 10. Doing so might have been unimaginable eight years ago, in their former life, when every weekend was spent getting out of the city. Amy and Tony had both grown up in Hoffman, and although they lived in the Twin Cities metro area for about 10 years, most weekends were spent returning to visit family back home. “The year before moving, we only spent four Custom Exhaust | Engines | Driveability | Light Truck Diesel Repair weekends at home. Every Friday night we would sit A/C Work | Drive Train | Tires | Tire Siping | Accessories | Alignments in traffic trying to get out of the Cities. Sundays were spent packing to go back home. It just wasn’t worth it anymore.” Amy said. On Christmas of 2013, they decided it was time for a change. After years balancing with one foot in the Cities and one foot in Hoffman, they decided to look for a new balance to their lives. That summer they put their house up for sale, not knowing how long it would take to make that happen. The house sold in two days – much faster than they could have expected – so they needed to find a new home. They wanted to live closer to home, to be in the country with some land and to be near to a community that would be big enough, but not too big. One night in the spring of 2014, they headed to Hoffman on one of their weekend visits. A property outside of Glenwood came to their attention, so they decided to drive by and see while the kids slept in the back. Sitting on that same land now, Amy described their thinking. “We pulled in, and we loved it,” she said. “And,
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Page 12 • Country Acres | Friday, November 5, 2021
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Road trips have been a family summer tradition over the years. It was on these road trips that they discovered another passion … oil and vinegar stores. Amy described one of their camping rituals. “Every summer, we go on road trips and camp,” she said. “Everywhere we’d go, we’d try to find an oil and vinegar store, buy a bunch, take it back to our campsite with some bread, and that would be our dinner.” Amy knew she wanted to open some sort of retail store, but she couldn’t figure out just what. She had done photography for eight years, but with the children as young as they were, and Tony traveling for work, it was too hard. Finally, on a date night in April of 2019, when she and Tony visited another oil and vinegar store, it all became
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Friday, November 5, 2021 | Country Acres • Page 13
Winter page 14
PHOTO SUBMITTED
Chickens hang out in their coop at the Winters farm. Part of the draw for purchasing the farm was having space for animals.
PROUD TO BE YOUR HOMETOWN LUMBER COMPANY SINCE 1971! Bork Lumber & Steel is a lumber company and building center located in Central Minnesota. Our Mission is to provide our customers with the best service, lumber and building materials available to meet their residential, commercial and agricultural needs.
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60 different oils and vinegars. Every one of them is available to sample right there in the tasting room. Recently, a 1970 ford truck enabled broader distribution, expanding the reach of the business. Initially, opening a vinegar and oil company sounded like a breeze for the Winters, but despite the speed of launching the business, a lot of pieces had to fall in place. The hardest part was getting a food license from the state. “It was a lot of re-
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Winter
search, trial and error, asking questions.” Amy said. It was like taking one step forward, sometimes only to take another step back. The products needed to be sourced. The balsamic vinegars are from Medina, Italy, while the olive oils are from all over the world, depending on the season. Those oils and vinegars are then shipped to a supplier in California, where they are infused with flavor. The oils are shipped in big crates to Minnesota Olive Oil Company, where
Page 14 • Country Acres | Friday, November 5, 2021
Winter
Your Yields not up p to y your
from page 13
expectations?
they bottle them in the Glenwood store. Other products, like gifts, spices, and gourmet food and kitchen items are locally sourced as much as possible. Partnerships with other businesses have made the business even more integrated in the community. The store hosts bread from Fergus Falls’ Falls Baking Company, cheesecake from U.G.L.Y. Cheesecake Co. of Brainerd, and cheeses from Redhead Creamery. Store products are likewise appreciated at places like The Edge Co. In Alexandria, Rolling Forks Vineyard and The Minnewaska House of Glenwood. Endeavors like this take the help of many hands. Amy’s family has been right there. A parttime addition to the team helps run the store, allowing Amy to balance work and family. The children have stepped up when needed, from filling bottles to stocking shelves and cleaning floors. “I couldn’t have done this without any of them,” Amy said. With all of her gratitude for friends and family, for what her family has and has achieved, there are experiences which have made Amy value their life even more. “I’ve had cancer twice – once at 19 and again at 23,” she said. “At 19, I was told I wouldn’t be able to have kids. After a year of chemo and six weeks of radiation, I have been cancer free for 15 years. Luckily, I was able to have kids. Cancer gives you perspective on what’s important. My dad and Tony’s mom both died from cancer. I was fortunate enough to
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PHOTO SUBMITTED
Amy Winter snuggles a puppy Oct. 19 at the Winters’ farm near Glenwood. After surviving cancer twice, at ages 19 and 23, she appreciates all the blessings in her life, like her health, the family and the farm.
“We pulled in, and we loved it. And, the things we didn’t love, we could fix. It had a 100-year-old farmhouse full of character and land with room for animals.”
- Amy Winter
have the same doctor as my dad and go through chemo alongside of him. I wouldn’t take that year back even if I could. When I was 24 years old, and three months pregnant, my dad died. He was so happy and proud to know that I was able to have kids and he’d be a grandpa. Cancer is tough. But it’s because of those experiences that I am where I am. I’ve been through a lot. It makes me
appreciate what I have and how lucky I actually am,” Amy said. Despite – and perhaps because of – the road that got them where they are today, life for the Winters has become something more than could have at one time been assured. “We’re healthy, we have the kids, we have the farm,” Amy said. “We’ve got it made.”
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*Other financing offers may be available. See your local dealer for details. Minimum Amount Financed $1,500; Maximum Amount Financed $50,000. Other qualifications and restrictions may apply. Financing promotions void where prohibited. Tax, title, license, and registration a separate and may not be financed. Promotion may be modified or discontinued without notice at any time in Polaris’ sole discretion WARNING: Polaris® off-road vehicles can be hazardous to operate and are not intended for on-road use. Driver must be at least 16 years old with a valid driver’s license to operate. Passengers, if permitted, must be at least 12 years old. All riders should always wear helmets, eye protection, and protective clothing. Always use seat belts and cab nets or doors (as equipped). Never engage in stunt driving, and avoid excessive speeds and sharp turns. Riding and alcohol/drugs don’t mix. All riders should take a safety training course. Call 800-342-3764 for additional information. Check local laws before riding on trails. ©2021 Polaris Inc.
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Friday, November 5, 2021 | Country Acres • Page 17
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PHOTO SUBMITTED BY JOYCE BLAIR ANDERSON
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Page 18 • Country Acres | Friday, November 5, 2021
Modern farming practices
taught remotely
PHOTOS SUBMITTED
FFA student Eric Melberg explains how a planter works as part of a video created to show school kids in Minneapolis.
2021 Atwater-Cosmos-Grove City FFA students (from left) Taylor Fester, Wilson Gratz and Eric Melberg get ready for the Google Classroom meeting.
FFA members share their experience with Minneapolis students
Wilson Gratz created drone footage of local farms to show school kids in Minneapolis.
BY SARAH COLBURN | STAFF WRITER
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ATWATER-COSMOS-GROVE CITY – The Kandiyohi County Farm Bureau and a local chapter of FFA have partnered up to bring agriculture to kids in the classroom. The partnership has high school FFA students in the Atwater-Cosmos-Grove City chapter sharing about their family farms in front of fourth graders here locally and to a classroom of students in Minneapolis. “It’s to share, to put a face to ag,” said JoAnn Gratz, a volunteer with the bureau. “High schoolers are total rock stars in the eyes of elementary kids. They share their story and their enthusiasm.” The collaboration began two years ago and Gratz said she’s looking forward to the programming continuing this year and beyond. In 2020, just before COVID-19 restrictions shut down schools, the FFA students and local farmers from the bureau went into classrooms to teach kids about how farmers care for their animals. They discussed how farmers decide on the nutrition that’s best for their animals, how farmers prepare places for their animals to sleep and how they track each animal’s care. The mission is multi-fold, to give kids an idea of where their food comes, how much work goes into production and to educate kids about the importance of today’s modern farming practices. “We as farmers work hard every day to grow and produce wholesome food to feed our nation and world and we love what we do and we’re committed to producing food in a responsible way,” Gratz said. Those messages are important, she said, as kids
10098 County 11• Sauk Centre | 320.223.2852
Friday, November 5, 2021 | Country Acres • Page 21
COUNTRY COOKING RECIPES SUBMITTED BY ARLENE JOHNSON | Grove City, Meeker County WANT YOUR FAVORITE RECIPES TO BE FEATURED IN COUNTRY ACRES?
Contact Diane at diane@saukherald.com
Schraft’s Sandwiches • 1-1/2 cups stuffed olives, chopped • 1/2 cup chopped onion • 3 cups American cheese, grated
Busy Day Barbecued Meatballs • 1-1/2 pounds ground beef • 1/2 cup oatmeal • 1 egg, slightly beaten • 1 tsp. salt • Pepper to taste
• 1 cup mayonnaise • 1/4 to 1/2 tsp. curry powder • 12 English muffins, split and toasted
Mix all ingredients except muffins together; spread evenly over muffins and place on baking sheet. Place under broiler until cheese is melted as desired.
Preheat oven to 350 degrees. Mix ground beef, oatmeal, egg, salt and pepper; shape into 1-inch balls and place in 11.5 by 7.5-inch baking dish. Combine sauce ingredients and pour over meatballs. Bake 1 hour and 15 minutes, basting twice.
Tomato Soup • 1 Tbsp. chicken base in paste form • 1 cup water • 2 Tbsp. sugar • 1 Tbsp. dried minced onion • 1 can (16 ounces) crushed tomatoes
• 1 can (16 ounces) petite diced tomatoes • 1/2 tsp. baking soda • 8 ounces heavy whipping cream • 8 ounces liquid coffee creamer
Combine chicken base, water, sugar and minced onion and let simmer. Add crushed tomatoes, diced tomatoes and baking soda and stir well. Add whipping cream, liquid coffee creamer. Heat, serve and enjoy! Makes 1/2 gallon.
Easy Yummy Shrimp • 1 stick butter • Shrimp to cover bottom of 9x13 inch
• • • • • • • •
OR mayonnaise • 1/4 cup sugar • 1 cup flour • Nuts, if desired
Butterscotch Icing 1 cup brown sugar 1/4 cup butter 1/3 cup milk 1/4 tsp. salt 1 cup confectioner’s sugar
Sweet Potato or Yam Bake
• 1/2 tsp salt • 1 stick butter, melted • 6 peaches, halved and pitted • Ice cream or whipped cream for serving
• 3 cups cold, mashed sweet potatoes or yams • 1/3 cup milk • 1/4 cup brown sugar • 1/4 cup butter, melted • 1 egg • 1 tsp. vanilla
• 1/2 tsp. salt Topping • 1/3 cup brown sugar • 1/3 cup chopped pecans • 3 Tbsp. flour • 3 Tbsp. butter, melted
Preheat oven to 350 degrees. In a bowl, beat mashed potatoes or yams, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a 1-1/2 quart baking dish. Mix topping ingredients and sprinkle over sweet potatoes. Bake, uncovered, for 30-35 minutes or until golden brown.
Sweet and Sour Cucumbers
• 1-1/2 cups flour • 1-1/4 cups brown sugar, packed • 1 egg • 1/3 cup butter, softened • 2 Tbsp. milk • 1 tsp. baking powder • 1 tsp. vanilla
• 1/4 tsp. salt • 1/2 cup broken pecans Praline Frosting • 1/2 cup packed brown sugar • 2 Tbsp. butter • 1 Tbsp. milk • 1/2 cup powdered sugar (I use less)
Preheat oven to 350 degrees. Combine flour, brown sugar, egg, butter, milk, baking powder, vanilla and salt; beat at medium speed for 1 minute. Spread in greased 9x13-inch pan. Sprinkle with pecans. Bake for 25-30 minutes or until golden brown; cool. To make frosting, melt brown sugar, butter and milk; stir in powdered sugar. Drizzle frosting over bars.
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• Salt to taste • Pepper to taste • Onions, thinly sliced
Peel and slice cucumbers. Soak in salt water for 1 hour; drain and add the remaining ingredients.
Preheat oven to 350 degrees. In a mini muffin pan, form wrappers into cups. Bake 7 minutes or until lightly browned; once browned, they will retain their shape. Brown pork sausage thoroughly and drain. Mix the peppers, olives, cheese and ranch dressing with the sausage. Fill the cups and bake 7-10 minutes or until the cheese is melted and bubbly. Serve warm. This amount of filling is enough for 30 Wonton cups. I put the rest in a Tupperware container and freeze them and then make another batch of filling later.
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Preheat oven to 400 degrees. Stir together dry ingredients. Stir in butter until crumbly. Gently press mixture into cut side of peaches; arrange the peaches in a buttered 9x13-inch baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool slightly. Serve with ice cream or whipped cream.
1/2 cup sugar 1/4 cup white vinegar 1/2 cup cream Cucumbers
• • • • •
• 1/2 can black olives, chopped (I use more) • 1 cup Hidden Valley Ranch Dressing • 4 ounces shredded Cheddar cheese
Preheat oven to 350 degrees. Mix together eggs, sugar, vanilla, flour and salt in order. Add nuts and butter. Spread in 9x13-inch pan and bake for 35-40 minutes. Remove from oven and spread with marshmallows. Cook brown sugar, butter, milk and salt together for 3 minutes. Remove from heat, add confectioner’s sugar and beat well. Drizzle over marshmallows.
Oatmeal Crisp Peaches
• • • •
4 eggs, beaten 1-3/4 cups sugar 1 tsp. vanilla 1-1/2 cups flour 1/2 tsp. salt 1 cup chopped nuts 1 cup butter, melted 4 cups miniature marshmallows
• 1 package Wonton wrappers • 12 ounces plain pork sausage • 1/2 cup red pepper, diced
Praline Candy Bars
Rocky Road Nut Bars
Preheat oven to 400 degrees. Sprinkle soda over banana and let stand 10 minutes. Add salad dressing or mayonnaise; beat well. Add sugar, flour and nuts, if desired. Pour into paperlined muffin tins. Bake 15-20 minutes. Makes 6-8 muffins.
• 3/4 cup rolled oats • 1/2 cup flour • 1/2 cup finely chopped pecans • 1/2 cup brown sugar • 1 tsp. cinnamon
pan • 1 package dried Italian seasoning
Preheat oven to 375 degrees. Melt butter in a 9x13-inch pan. Place raw, deveined shrimp on the butter to cover. Sprinkle with Italian seasoning and bake for 15 minutes.
Banana Muffins • 1 large banana, mashed • 1 tsp. soda • 1/2 cup salad dressing
Sauce • 1 cup ketchup • 1 Tbsp. Worcestershire sauce • 2 Tbsp. brown sugar • 2 Tbsp. vinegar • 1/4 tsp. salt • Dash of pepper
Sausage Stars
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Friday, November 5, 2021 | Country Acres • Page 23
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CA N 5 1B TV CA-Nov5-1B-TV
PHOTO SUBMITTED
from page 22 His application and attention to lessons has led to a request from the extension service. On Monday, Nov. 1, Bryce will be speaking at the extension service’s annual Pumpkin Grower Meetup in Excelsior. This year, Bryce raised what he calls “pumpkins on a stick,” a suggestion from a relative. “It’s grown for decoration,” Tammy said. The plant has three or four small pumpkin-like plants growing on a branch from a bush. They are currently maturing and will soon be harvest-
ed. Bryce is hoping some day his pumpkin patch will contain a variety of pumpkins, including giant pumpkins. He would like to see it become a field where people can select their own pumpkin to pick. Currently, he harvests them and selects which ones he will sell. That started four years ago when he contacted Centra Sota Cooperative about putting up a Bryce’s Pumpkins for sale stand at their property south of Albany, and it has expanded to stands in Melrose, Sauk Centre and Long Prairie. “Centra Sota has been really nice and really supportive,” Bryce said. “All the stands are going well.” He has also donated pumpkins to schools,
benefits and assisted living facilities, which is rewarding. “It’s fun hearing how grateful people are, how they enjoy them, carve them or eat the seeds,” he said. Bryce hopes to not only keep reinvesting in his pumpkin patch, but use some of his proceeds for college. He plans to be an engineer, which explains his other interest in robotics. His agricultural interests have led him to joining FFA and 4-H programs. The fact Bryce has had success producing a solid crop is not surprising to his mother. “He takes a lot of pride in that,” Tammy said. “It takes a lot of dedication.”
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Page 24 • Country Acres | Friday, November 5, 2021
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$12.97
Ramik Bars
80 Western Ave. • Ph. 507-334-3232 STORE HOURS
No Cash...No Problem. Charge It!
Monday - Friday 7 a.m. - 7 p.m. Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.
