Holiday Traditions

Christmas Traditions 2015

Cookbook A collection of delicious recipes submitted from area residents.

Enjoy!

PUBLISHED BY THE WADENA PIONEER JOURNAL WADENA PIONEER JOURNAL

2015 CHRISTMAS TRADITIONS COOKBOOK

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W

elcome to the pages of the 37th annual Christmas Traditions cookbook. Like last year’s edition, the 2015 version includes the best recipes that area residents have to offer.

We hope you enjoy this year’s book, and remember to visit the merchants that made it possible. Extra copies are available at the Pioneer Journal office for $1.

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Pioneer Journal Published as a supplement to the December 3, 2015 edition of the Wadena Pioneer Journal.

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index SALADS MAIN DISHES ������10-14 DESSERTS �������������18-21 Pizza Dumplings Butter Pecan Banana Bars & SOUPS ����������������������� 4-6 Quick Fix Chicken (for crock pot) Butter Pecan Icing Vegetable Dip Salad Cream of Zucchini and Carrot Soup Taco Salad Frito’s Corn Chip Salad Fiesta Holiday Salad Frog-Eyed Salad Potato Sausage Soup Turkey Meatball Soup Fall Harvest Salad Cierra’s Famous Taco Salad Crock Pot Chicken Noodle Soup Cottage Cheese and Cucumber Salad Fast Vegetable Soup Corn Chowder Wild Rice Soup Five Soup Hotdish

APPETIZERS �������������7-8 Ranch Snack Mix Honey-Peanut Butter Energy Balls Party Mix Pepper Poppers Baked Onion Rings Cocktail Meatballs Jalapeno Popper Cups Buffalo Chicken Dip Appetizer Stromboli Cream Cheese Rollups Marinated Mushrooms Smoked Oyster Dip Cranberry Cocktail Meatballs

BEVERAGES �����������9-10 Egg Nog Drink Christmas Punch Coffee Soda Mennonite Wine Cappuccino Thick ‘N’ Berry “Strawberry Shake” Mulled Cranberry Cider for a Crowd Banana Slim Shake Apple Orange Holiday Punch Spicy Hot Holiday Punch

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Orange Cinnamon French Toast Frito Taco Pie Easy Meatloaf Tater Tot Casserole The Best Sloppy Jo Eggplant Parmesana Bar B Q Meatballs Chicken Tikka Masala Ritz Cracker Casserole Chicken Paprikash Eight-Layer Casserole Stuffing Hot Dish Schinkenflekerln (Ham and Noodle Casserole) FIRST PLACE RANCH CHICKEN Smooth Salmon Pie Creole Burgers Apple-Smothered Pork Chops Crunchy Lemon-Dill Salmon Bacon ‘n’ Egg Lasagna

Raspberry Cream Rolls Cranberry Mallow Dessert 4 Ingredient Ice Cream SECOND PLACE SWISS ROLL CAKE Honey Pecan Pie Not So Sweet Pecan Pie Old South Pecan Rolls Ozark Pudding Caramel Turtle Brownies Gingerbread Spritz Peanut Butter Cake with Chocolate Icing Freezer Coffee Cake Apple Crisp Crazy Cake Sour-Cream Peach Pie Creme De Menthe Cake Coconut and Cranberries Bars Magic Crust Custard Pie

KIDS VEGETABLES ���������21-23 AND SIDES ������������� 14-15 FAVORITES Pumpkin Bars THIRD PLACE CRACK POTATOES Chicken Dressing for Weddings for 225 people Honey Roasted Brussel Sprouts Good ‘n Rich Potatoes Coconut Rice Zucchini Squares Marinated Carrots Green Beans, Cape Cod Style Crock Pot Roasted Veggies Marmalade Candied Carrots Baked Carrots

Very Good Crackers Yogurt Acorns Kids Gelatin Fried Ice Cream Edible Teacups Pudding-Wiches Surprise Peanut Cookies Banana Delight Andies Candies Cookies

BREADS ���������������������� 15-18 Fry Pies 7-Up Biscuits Best Ever Banana Bread Apple Bread Cream Sticks Cornmeal Dumplings Monkey Bread Doris’ Famous Doughnuts Gingerbread Scones Pina Colada Zucchini Bread Danish Kringle Grandma’s Buttermilk Cornbread Egg Nog Bread

2015 CHRISTMAS TRADITIONS COOKBOOK

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SOUPS & SALADS VEGETABLE DIP SALAD 8 oz. cream cheese 8 oz. sour cream 8 oz. salsa 1 package taco seasoning Mix together. Put on bottom of pan top with vegetables any kinf you want I use radishes-peppers-shred cheese-cauliflower-tomatoes. Eat with chips, scoop your chips in salad and eat.

Frieda Gingerich Deer Creek, MN

CREAM OF ZUCCHINI AND CARROT SOUP 4 cups chicken broth 2 carrots-sliced 4 medium zucchini-sliced 1 onion-chopped 1 8 oz. package cream cheese-softened and divided 1/8 tsp. salt 1 dash of ground pepper Combine broth, zucchini, carrots, and onion in large pot. Bring to a boil, reduce heat to simmer, cover and cook 20 minutes or until carrots are tender. With slotted spoon or strainer, transfer vegetables to a bowl. Remove 1 cup broth from pot. Combine about ½ the vegetables and 4 oz. cream cheese in a blender; add ½ cup broth. Blend until mixture is pureed. Stir into broth. Puree remaining vegetables and remaining 4 oz. cream cheese and ½ cup broth-stir into pot. Add salt and pepper. Serve immediately.

Serves 8.

Darlene Leonard Wadena, MN

TACO SALAD

1 lb. Hamburger 1 pkg. Taco Seasoning 2 to 3 tomatoes (cut up) 1 small head of lettuce (cut up) 8 oz. grated cheese Doritos Brown hamburger and add taco seasoning. Add the rest of the ingredients. Add Doritos last.

Lisa Borntreger Wadena, MN

FRITO’S CORN CHIP SALAD 3 cans whole kernel corn-drained 1 4 oz. can chopped green chile’s 1 small jar chopped pimentos 10 oz. shredded sharp cheddar cheese 3 green onions chopped DRESSING 1 C sour cream 1 C mayo Mix all ingredients together and chill well. Right before serving, add a medium sized bag of crumbled Frito’s Corn Chips. For extra zing, use the chili flavored corn chips.

Serves 8-10

Diane Hinkle Wadena, MN

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FIESTA HOLIDAY SALAD ½ c. chopped bell pepper ½ c. chopped onion 1 c. grated cheese (your choice) 1 large tomato diced 1 avocado diced 1 can pinto beans, drained 1 small head lettuce 1 pkg. Frito corn chips crushed 1 jar French dressing Mix all ingredients together. Just before serving toss with dressing.

Kathleen Schwantz-Dahl Hewitt, MN

FROG-EYED SALAD

1/2 package Acini di Pepe, uncooked 1 egg 1/2 C. sugar 1 T. flour 1/4 tsp. salt 1 can crushed pineapple, drained, reserving juice 1 can fruit cocktail, drained 1 C. miniature marshmallows 1 C. whipping cream, whipped Cook pasta according to directions. In heavy saucepan, beat egg with whisk. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook & stir until thickened & bubbly. In large bowl combine pasta with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail & marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving. (to avoid all the sugar, instead of marshmallows, I put in unsweetened coconut & walnuts)

Mary Jo Bahls Verndale, MN

POTATO SAUSAGE SOUP

1 bag frozen hash browns 1 lb. sausage, drained ½ lb. bacon, fried and crumbled 1 can cream of celery soup 1 can cream of chicken soup 2 c. milk 2 c. water 8 oz. sour cream 1 bag shredded cheese Mix soups, milk, water, sour cream, and hash browns. Add sausage, bacon, and cheese. Stir well. Add salt and pepper to your taste. Cook slow for 30 minutes.

Meriam Schrock Deer Creek, MN

TURKEY MEATBALL SOUP

1 cup diced carrots (& rutabagas, or turnips if you wish) 1 quart chicken or turkey broth/stock One 12 ounce pkg. frozen - fully cooked Italian Meatballs 2 packages frozen mixed vegetables

In large saucepan (about 4-6 quarts), combine the first 7 ingredients. Bring to a boil, reduce heat; cover and simmer until vegetables are done. Add tomatoes, meatballs, and frozen vegetables. Cover and cook over medium heat until all vegetables and meatballs are fully heated through and flavors have blended.

Serve immediately – may also be frozen, and thawed in refrigerator overnight.

Henrietta Smith Minneapolis, MN

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Thoughts for

Christmas

Have a festive Christmas with all the trimmings: joy and peace, love and contentment, laughter, smiles, and warm memories to treasure forever.

We hope you enjoy these blessings now and in the new year to come.

Merry Christmas from

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2015 CHRISTMAS TRADITIONS COOKBOOK

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FALL HARVEST SALAD 2 large sweet potatoes, peeled and cubed 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups cubed cooked turkey breast 2 medium apples, cubed 1 cup chopped walnuts, toasted 4 green onions, thinly sliced 1/2 cup raisins 1/2 cup minced fresh parsley DRESSING: 1/4 cup olive oil 2 tablespoons rice vinegar 2 tablespoons orange juice 2 tablespoons maple syrup 1 tablespoon lemon juice 2 teaspoons minced fresh ginger root 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper Place sweet potatoes in an ungreased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake at 400 degrees for 25-30 inures or until tender, stirring occasionally. Cool to room temperature. In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes. In a small bowl, whack the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Serves 6.

Michelle Wiese

CIERRA’S FAMOUS TACO SALAD 1 lb. hamburger 1 can green chilis 1 can nacho cheese soup 1 can diced tomatoes 1 bag tortilla chips 1 bag shredded lettuce Brown and drain hamburger. Add green chilis , soup and tomatoes . Simmer for 10 to 15 minutes.

Serve over chips, with lettuce on top. May also add sour cream and salsa

Cierra Bertram Wadena, MN

CROCK POT CHICKEN NOODLE SOUP 1 can of canned chicken 1 can cream of chicken soup 1 bag of mixed vegetables 3 ½ cups water 4 bouillon cubes (chicken flavor) 1 tsp. salt Cook for 2 hours on high or 4 hours on low in crock pot. Add cooked noodles to finished soup.

Judy Tiede Wadena, MN

Quick Tip!

Freshness of eggs

Test eggs by placing them in a large bowl of cold water. If they float, they are not fresh.

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COTTAGE CHEESE AND CUCUMBER SALAD 2 tablespoons white vinegar 2 tablespoons sugar ½ teaspoon each of poppy and celery seed 1 ½ cups creamed cottage cheese Salad greens 20 slices of unpeeled cucumber Heat vinegar, sugar, and seed to boiling. Pile cheese onto greens and arrange cucumber slices diagonally in the cheese. Pour dressing over top and chill until ready to serve. Makes 4 servings.

Kaye Venzke Wadena, MN

FAST VEGETABLE SOUP 19 oz. can of minestrone soup 16 oz. pkg. frozen mixed vegetables 15 ¼ oz. can whole corn, drained 15 oz. can black beans, rinsed and drained 14 ½ can Italian diced tomatoes Cook until vegetables are done. Can be heated in a microwave.

LaVerne Milbradt Sebeka, MN

CORN CHOWDER WILD RICE SOUP

4 cups whole kernel sweet corn 5 cups chicken stock 6 slices thick-cut bacon, diced 1 sweet potato, peeled and diced (about 1 ½ cups) 1 large vidalia onion, diced (about 1 ½ cups) 3 tbsp. butter 1 ½ tsp. salt 4 cloves garlic minced 2 tsp. minced fresh rosemary ¼ tsp. freshly ground pepper 3 cups cooked wild rice In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with ½ teaspoon salt and cook until potato and onion softened, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn, chicken stock, pepper, and remaining salt, and bring to a simmer.

Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately. Serves 8.

Rosalie Schmith Sebeka, MN

FIVE SOUP HOTDISH 2 lb. hamburger 2 medium onions, chopped or 2 tbls. minced onions (drain fat) add: 10 ½ oz. can cream of celery soup 10 ½ oz. can cream of mushroom soup 10 ½ oz. can cream of chicken soup 10 ½ oz. can chicken rice soup 10 ½ oz. can beef with vegetable and barley Mix well, fold in 2 ½ cups chow mein noodle. Place in large casserole or 9x13 pan. Top with 1 cup noodles. Bake 45 minutes at 350 degrees 10-12 servings. Optional pimentos or chopped red peppers. 8 oz. = 2 ½ cups chow mein noodles

Ruby Lynk Wadena, MN

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APPETIZERS RANCH SNACK MIX 1 package (12 ounces) miniature pretzels 2 package (6 ounce each) bugles 1 can (10 ounces) salted cashews 1 package (6 ounces) bite size cheddar cheese fish crackers 1 envelope ranch salad dressing mix ¾ c. butter (melted) In two large bowls, combine the pretzels, bugles, cashews, and crackers. Sprinkle with dressing mix toss to combine, drizzle with butter toss until well coated. Put in cake pans and put in oven for 30 minutes at 300 degrees stir a few times. Cool and put in airtight containers.

Frieda Gingerich Deer Creek, MN

HONEY-PEANUT BUTTER ENERGY BALLS 1 ¼ cup old fashioned oats 3 tbls shredded coconut ½ cup sliced almonds finely chopped 1 tbls sunflower seeds ½ cup powdered skim milk ½ cup honey ½ cup craisins chopped ½ cup peanut butter In a medium bowl, stir until well distributed the oats, coconut, almonds, sunflowers seeds, and powdered milk. Add honey, craisins, and peanut butter. Stir well. Refrigerate bowl for 20-30 minutes. Roll into rounded balls (about 1 in. diameter). If “sticky” yet can be rolled in graham cracker crumbs.

Darlene Leonard Wadena, MN

PARTY MIX

8 c. corn chex 8 c. cheerios 6 c. kix 4 c. pretzels 4 c. mixed nuts 2 sticks butter melted 6 tbsp. Worcestershire sauce 2 tsp. seasoned salt 1 ½ tsp. garlic salt 1 ½ tsp. celery salt Put seasoning and Worcestershire sauce in melted butter and spread over cereal mixture. Stir this thoroughly, then bake, uncovered at 275 degrees for 45 minutes, stirring every 10 minutes.

Cool.

Lisa Borntreger Wadena, MN

Quick Tip!

Bread baking tip

PEPPER POPPERS 8 oz. cream cheese ½ c. parmesan cheese ½ c. grated cheese 12-16 jalapeno peppers Bacon Toothpicks Mix cheese together. Slit peppers down the side to remove seeds, membrane, and stem. Stuff each pepper with softened cheese mixture. If you desire hot add seeds and membrane to cheese mixture before stuffing. Wrap each stuffed pepper with bacon slice and securing in place with a toothpick. Bake 350 degrees for 30 minutes till bacon is crispy or grill.

Kathleen Schwantz-Dahl Hewitt, MN

BAKED ONION RINGS 1 ½ c. crushed corn flakes 2 tsp. sugar 1 tsp. paprika ¼ tsp. seasoned salt ¼ tsp. garlic salt 2 large sweet onions 2 eggs

In a large bowl, combine the first 5 ingredients, set aside, cut onions into ½ inch thick slices. Separate into rings, reserving the small rings for another use. In a small bowl beat eggs till frothy. Dip onion rings into eggs, then into crumb mixture, coating well. Place single layer on cookie sheet that has been coated with cooking spray. Bake at 350 degrees for 15-20 minutes.

Sadie Gingerich Wadena, MN

COCKTAIL MEATBALLS 3/4 C. soy sauce 3/4 C. water 2 tsp. garlic powder 2 tsp. ginger 3 lbs. ground beef Put on a cookie sheet & bake at 375 degrees for 10-15 minutes. Top with Bar B Q sauce.

Mary Jo Bahls Verndale, MN

JALAPENO POPPER CUPS 12 mini phyllo dough tart shells 4 oz cream cheese, softened ½ c. shredded cheddar cheese 2 Jalepeno peppers, seeded and chopped ½ tsp garlic salt Bacon Bits Place phyllo cups onto baking sheet. Stir together cream cheese, cheddar cheese and jalepenos. Spoon filling into phyllo cups (or spoon into a baggie with a clipped corner, and pipe the filling into the cups). Sprinkle with bacon bits. Bake 15-20 mins.

Note: can use tortilla scoops in place of phyllo cups. Can also be used as a dip with tortilla chips or crackers.

Melissa Evans Wadena, MN

Put a small dish of water in the oven when baking bread, this will keep the crust from getting hard or too brown.

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2015 CHRISTMAS TRADITIONS COOKBOOK

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BUFFALO CHICKEN DIP 1 can (10 oz) chunk breast chicken, drained 1 pkg (8 oz) cream cheese 1/2 cup Ranch Dressing 1/3 - 1/4 cup pepper sauce (Tabasco Sauce) 1 1/2 cup shredded cheddar cheese Place cream cheese in shallow casserole microwave 50% power until cheese is softened, 2-3 minutes.

Stir in drained chicken, ranch dressing, pepper sauce and 1 cup of the shredded cheese.

Sprinkle top with remaining cheese and microwave 100% power 2-4 minutes until hot and bubbly.

You can serve hot or cold.

Henrietta Smith Minneapolis, MN

APPETIZER STROMBOLI 2 loaves (1 pound each) frozen bread dough, thawed 1/4 pound sliced fully cooked ham 1/4 pound sliced pepperoni 1/4 cup chopped onion 1/4 cup chopped green pepper 1 jar (14 ounces) pizza sauce, divided 1/4 pound sliced mozzarella cheese 1/4 pound sliced bologna 1/4 pound sliced hard salami 1/4 pound sliced Swiss cheese 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 tablespoons butter or margarine, melted Let dough rise in a warm place until doubled. Punch dough down. Roll loaves together into one 15-in. x 12-in. rectangle.

Layer ham and pepperoni lengthwise on half of the dough. Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce.

Layer mozzarella, bologna, salami and Swiss cheese over sauce.

Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold dough over the filling and seal edges well. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees for 30-35 inures or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli. Serves 8-10.

Michelle Wiese

CREAM CHEESE ROLLUPS 1 8 oz. cream cheese 1 pkg. dry ranch dressing 1 pkg. buddig ham (slice in small pieces) 1 small green top onion (sliced) Sliced green olives 8 small flour tortillas Mix all 5 ingredients together. Spread on flour tortillas and roll them up. Slice into bite size pieces and enjoy.

Judy Tiede Wadena, MN

Quick Tip!

Odor eater

MARINATED MUSHROOMS 1 pound small mushrooms 2 tablespoons olive oil ½ cup french dressing 1 garlic clove, halved Lightly brown mushrooms in olive oil. Cover with french dressing; add garlic. Marinate for a few hours or overnight in refrigerator.

Serve on toothpicks. Makes 4 to 6 servings.

Kaye Venzke Wadena, MN

SMOKED OYSTER DIP 8 oz. pkg. cream cheese, softened 2 tbls. mayonnaise 1 tsp. lemon juice ¼ teaspoon garlic salt 1 dash Tabasco sauce ½ cup chopped ripe olives 1 can (9 ounces) smoked oysters, drained and chopped Combine cream cheese, mayonnaise, lemon juice, garlic, salt, and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters. Cover and keep in refrigerator for up to 3 days.

Serve this tasty smoked oyster appetizer dip with crackers or bagel chips.

Rosalie Schmith, Sebeka, MN

CRANBERRY COCKTAIL MEATBALLS 2 pounds ground beef 1 cup corn flake crumbs 2 eggs ¼ cup chopped, fresh parsley 1/3 cup ketchup ¼ cup minced onions 2 tbsp. soy sauce ¼ tsp. garlic powder ¼ tsp. pepper 1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce 12 ounces chili sauce 1 tbsp. brown sugar, firmly packed 2 tsp. lemon juice In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder, and pepper.

Blend ingredients well and for into small balls, about ¾ inch in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crock pot and keep on low for serving.

Makes 4 to 5 dozen meatballs, depending on size.

LaVerne Milbrandt Sebeka, MN

When cooking cabbage, cauliflower, or other odorous foods, add a little vinegar to the cooking water to reduce the strong odors.

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WADENA PIONEER JOURNAL

EGG NOG DRINK 2 eggs 1 c. sugar ¼ tsp. salt ¼ tsp nutmeg 2 qt. cold milk ½ tsp. vanilla Beat eggs real well, beat in sugar, mix in salt and nutmeg. Stir into milk until sugar is dissolved. Add vanilla. Chill and serve.

Maggie Gingerich, Deer Creek, MN

CHRISTMAS PUNCH

1 pkg. cherry Kool-aid 1 pkg. tropical punch or strawberry Kool-aid 2 c. sugar 3 qt. water 6 oz. frozen orange juice 6 oz. frozen lemonade 7-Up Crushed ice Makes about 1 ½ gallons

Lisa Borntreger Wadena, MN

COFFEE SODA

Can of ginger ale or cola Scoop of vanilla or choc ice cream Dash of milk ½ c. strongly brewed coffee or 2 teaspoons of instant coffee Into two tall glasses put ice cream, coffee, and milk. Pour some soda over wait for it to settle then add rest. Serves 2.

Kathleen Schwantz-Dahl Hewitt, MN

MENNONITE WINE

1 12oz. can frozen grape juice concentrate 1 6 oz. can frozen orange juice concentrate ¼ c. real lemon juice 1 ½ c. water 1 c. sugar 1 2 liter bottle ginger ale Mix together grape and orange juice. Add real lemon, water, and sugar. Stir until sugar is dissolved. Add ginger ale. Add ice and water to make one gallon.

Sadie Gingerich Wadena, MN

CAPPUCCINO

1 C. instant French vanilla coffee creamer 2/3 C. instant coffee 1/4 tsp. cinnamon 1 C instant chocolate drink mix 1/2 C. powdered sugar 1/8 tsp. nutmeg Mix all ingredients together & store in air-tight container. Add 1 heaping teaspoon to hot water

Mary Jo Bahls Verndale, MN

2 c. vanilla ice cream, softened 1 (10 oz.) pkg. fresh or frozen strawberries, (sweetened) 1 c. milk Combine ice cream, strawberries, and milk in blender. Cover and blend until mixture is thick and smooth. Makes 5 cups.

Meriam Schrock Deer Creek, MN

MULLED CRANBERRY CIDER FOR A CROWD 6 cups apple cider 2 cups cranberry juice 1/4 cup golden brown sugar 4 allspice berries 4 whole cloves 6 star anise pods, plus a few extra for garnish 2 cinnamon sticks 1 lemon, thinly sliced 1 1/2 cups dark rum (optional) Combine cider, cranberry juice and brown sugar in large saucepan. Place allspice berries and cloves in small tea ball and add to cider. Add star anise, cinnamon sticks and 3 or 4 lemon slices.

Bring to simmer, then remove from heat. Let sit 30 to 60 minutes.

Reheat mixture. Remove tea ball. Serve in mugs or heatproof glasses, with a piece of star anise floating on top of each. To make the alcoholic version, add rum during final reheating.

Michelle Wiese

BANANA SLIM SHAKE Mash 1 ripe banana. Add 1 cup nonfat milk and dash of vanilla extract. Shake all together until well blended. Makes one serving.

Kaye Venke Wadena, MN

APPLE ORANGE HOLIDAY PUNCH 32 oz. bottle apple juice, chilled 12 oz. can frozen cranberry juice concentrate 1 cup orange juice 1 ½ liters ginger ale 1 apple In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

Thinly slice the apple vertically, forming whole apple slices.

Float apple slices on top of punch.

LaVerne Milbrandt Sebeka, MN

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2015 CHRISTMAS TRADITIONS COOKBOOK

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SPICY HOT HOLIDAY PUNCH 2 quarts apple cider 6 cups cranberry juice ¼ cup packed brown sugar 4 cinnamon sticks 1 ½ teaspoons whole cloves 1 lemon, thinly sliced In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Rosalie Schmith Sebeka, MN

MAIN DISHES PIZZA DUMPLINGS 1 lb. ground hamburger 1 green pepper ¼ c. chopped celery 4 c. pizza sauce 1 onion chopped DUMPLINGS 1 c. flour ½ tsp. salt 1 tbsp. butter 1 ½ tsp. baking powder ½ tsp. basil 2/3 c. milk In a skillet, sauté onion, green pepper, and celery. Add hamburger and brown thoroughly. Meanwhile for dumplings, combine flour, baking powder, and salt in a bowl. Cut in butter and add milk and basil. Drop by tablespoons into bubbling sauce mixture. Cover tightly and simmer for 12 to 15 minutes. Remove from heat. Top with grated cheddar.

Frieda Mast Wadena, MN

QUICK FIX CHICKEN (FOR CROCK POT) 4 to 6 boneless, skinless chicken breast halves 1 (8 oz.) carton sour cream 1/4 cup soy sauce 2 (10 oz.) cans French onion soup Wash and dry chicken with paper towels and place in slow cooker sprayed with vegetable cooking spray. Combine sour cream, soy sauce and onion soup, stir and mix well. Pour over chicken breasts. Cover and cook on “low” for 4-5 hours.

Val Harrison Wadena, MN

Quick Tip!

Three refrigerator odor eater ideas

• Place coffee grounds in an open container in the fridge.

• Use charcoal to absorb odors.

• Soak a cotton ball in vanilla extract and place in the refrigerator for a fresh scent.

10 | 2015 CHRISTMAS TRADITIONS COOKBOOK

ORANGE CINNAMON FRENCH TOAST 2 to 4 tablespoons butter, melted 2 tablespoons honey 1/2 teaspoon ground cinnamon 3 eggs 1/2 cup orange juice 6 slices bread Additional honey In a bowl combine butter, honey, and cinnamon. Pour into a greased 9x13 pan; spread to coat the bottom of the pan.

In a shallow bowl, beat the eggs and orange juice.

Dip bread into egg mixture and place in the prepared pan.

Bake at 400 degrees for 15-20 minutes or until golden brown.

Serve with honey.

Elli Nolan Wadena, MN

FRITO TACO PIE 1 roll Pillsbury Crescent rolls Frito corn chips 1-lb hamburger Taco seasoning pkt.

Sour cream Yellow shredded cheese Black olives (opt.)

Taco toppings (chopped lettuce, tomato, onion) etc.

Salsa

Prep 1 pound of hamburger with taco seasoning pkt. according to the package directions. Prep all your toppings (chop lettuce, tomato, onion) ahead of time and set aside.

Place all of the Crescent roll triangles in a pie plate with the pointed tips in the center and short edges on the outer edge of the dish. Use your fingers to mold the triangles together into a pie crust.

Place a couple of handfuls of Corn chips (about 1 1/2 cups) on top of the crust.

Layer your seasoned hamburger on top of the Corn chips.

Spread a layer of sour cream with a spoon onto hamburger.

Then top with sliced black olives (opt.) or if you like more spice add a few jalapenos.

Top with 1 or more cups of shredded yellow cheese.

Bake in a 350 degree oven for 20-25 minutes. Let cool for about 10 minutes before slicing or it falls apart.

Top with more Fritos and fresh chopped veggies (lettuce, onions, tomato, etc.) Add salsa.

Sandy Truax Deer Creek, MN

EASY MEATLOAF

2lb. ground beef or turkey or pork 1 medium onion chopped 1 ½ cup crumbled bread 1 egg beaten ¼ cup ketchup 2 ½ tsp. mustard ¼ tsp salt 1/8 tsp pepper Mix all ingredients well, shape into a loaf, bake in a 9x5 pan 45 min. at 375 degrees. Serves 8.

Darlene Leonard Wadena, MN

WADENA PIONEER JOURNAL

TATER TOT CASSEROLE 1 bag tater tots 1 large bag mixed vegetables 3 lb. hamburger 2 cans cream of mushroom soup Salt Pepper 1 large onion Cheese slices or 2 c. shredded cheese Brown hamburger with onions. Put on bottom of loaf pan or casserole dish. Put vegetables over hamburger. Put 2 cans cream of mushroom soup over vegetables. Put tater tots on top of vegetables. Top with cheese. Bake 1 ½ hour at 350 degrees.

Lisa Borntreger Wadena, MN

THE BEST SLOPPY JO 2 lbs. ground beef 1/2 C chopped onion 1 C chopped celery 1 can tomato soup 1 T. white vinegar 1/4 C brown sugar 1 1/2 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. garlic salt Brown ground beef (drain) and mix in all other ingredients, simmer until hot.

Diane Hinkle Wadena, MN

EGGPLANT PARMESANA 2 c. dry bread crumbs 1 ½ grated parmesan cheese 2 medium eggplants – sliced 2 eggs beaten 1 jar (28 oz.) pasta sauce 1 ½ c. shredded cheese

BAR B Q MEATBALLS 3 pounds hamburger 1 C. milk 2 C. quick oatmeal 2 eggs 1/2 tsp. garlic powder 1/4 tsp pepper 1/2 C. chopped onion 2 tsp salt Mix together. Shape into golf size balls. Put in 9 x 13 pan single layered.

BAR B Q SAUCE 2 C. ketchup 1 C. brown sugar 2 T. liquid smoke 1/4 tsp. garlic powder 1/2 C. chopped onions Stir & pour over meatballs. Bake at 350 degrees for 1 hour uncovered. You can refrigerate it over night or pop it in the freezer for unexpected company!

Mary Jo Bahls Verndale, MN

Quick Tips!

Don’t burn the bread

Baking in dark nonstick baking pans can overbrown your bread.

Set the oven temperature 25 degrees lower.

Better butter spread

Combine 1/2 cup of softened butter with 2/3 cup honey, using an electric mixer on low speed.

Or try mixing fresh herbs, like chives or marjoram in softened butter.

Combine crumbs and parmesan in bowl. Put beaten eggs into another bowl. Dip eggplant slices into egg. Then into crumble cheese mixture to coat. Place eggplant slices on hot griddle fry on both sides till brown. Place eggplant slices in 9x13 pan cover with pasta sauce then shredded cheese. Bake 350 degrees.

Kathleen Schwantz-Dahl Hewitt, MN

Clumpy raisins

To unstick raisins that have clumped together, run under hot water in a sieve. Pat dry if necessary.

Or microwave for 40 to 60 seconds on medium power, checking every 10 seconds.

Fresh Ginger

Tightly wrap fresh ginger in aluminum foil and store in the freezer. It will stay fresh for months.

Quick Tip!

Keep it cool

To make bread crumbs

Place a bowl of dip inside a larger bowl filled with crushed ice to keep it fresh and tasty.

Toast the heels of bread and put in a blender or food processor.

“OUR FOCUS IS ON YOU”

Brian Hillesland, BC-HIS

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223 N. Jefferson, Wadena • 631-4966 or Toll Free 1-800-631-4946

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2015 CHRISTMAS TRADITIONS COOKBOOK

| 11

CHICKEN TIKKA MASALA

MARINADE 1 C. yogurt 2 T. lemon juice 1 tsp cinnamon ½ tsp cayenne pepper (can add more or less to your preference) 1 ½ tsp black pepper 1 T minced fresh ginger (I used ground ginger) 1 tsp salt, or to taste 3 boneless chicken breast, cut into 1 bite size pieces 4 long skewer (if grilling chicken) Mix together and marinade for at least 1 hour or overnight.

SAUCE 1 T butter 1 clove garlic, minced 1 jalepeno (opt) finely chopped 2 tsp cumin 2 tsp coriander ½ tsp cinnamon ½ tsp pepper 2 tsp paprika ½ tsp salt or to taste 1 8 oz can tomato sauce 1 C. heavy cream 1. Preheat a grill for high heat.

2. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

Season with spices. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, garnish with fresh Cilantro if desired. Serve with Coconut Rice.

Melissa Evans Wadena, MN

RITZ CRACKER CASSEROLE 1 head cauliflower, cut up and cooked 1 bag frozen vegetables 1 can cream mushroom soup ½ c. butter ¼ c. velveeta cheese, chunked 2 c. ritz crackers ½ c. butter Put cauliflower, frozen vegetables, and cream of mushroom soup in a casserole dish. Melt ½ c. butter and velveeta cheese.

Pour over vegetables. Bake at 350 degrees for 20 min. Crush ritz crackers and add ½ c. melted butter. Put on top and bake 30 min.

Meriam Schrock Deer Creek, MN

CHICKEN PAPRIKASH 8-10 Chicken Thighs with skins removed, or 4 chicken breast halves, skin removed.

Paprika 8 oz sour cream 1 can Cream Mushroom Soup 1 can mushrooms or ½ cup fresh mushrooms sliced ½ c sliced onion or onion powder to taste 2 cups carrot chunks (large chunks) Layer carrots on bottom of crock pot that has been sprayed with Pam. Sprinkle Paprika over each piece of chicken and lay on top of bed of carrots.

Layer mushrooms over chicken.

Mix mushroom soup and sour cream together and spread over chicken. Cook in crock pot on low 6-8 hours.

Serve over steamed rice or cooked egg noodles.

Henrietta Smith Minneapolis, MN

EIGHT-LAYER CASSEROLE 3 cups dried medium noodles (6 ounces) 1 pound ground beef 2- 8ounce cans tomato sauce 1 teaspoon dried basil, crushed 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1- 8ounce package cream cheese, softened 1- 8ounce carton dairy sour cream 1/2 cup milk 1/3 cup chopped onion 1- 10ounce package frozen chopped spinach, cooked and well drained 1 cup shredded cheddar cheese Grease a 2quart casserole or a 2 quart square baking dish; set aside. Cook noodle according to package directions; drain and set aside. In a large skillet cook beef until brown. Brian off fat. Stir tomato sauce, basil, sugar, garlic powder, salt and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), heal of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup) and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cheese mixture until needed. Cover casserole with lightly greased foil. Bake at 350 degrees for about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Makes 8 servings.

Michelle Wiese

Quick Tip!

Bring on the fresh vegetables Colorful, fresh veggies are always welcome at parties and easy to prepare in advance.

Wash and cut into sticks, flowerets or slices and place in plastic zipping bags until needed.

12 | 2015 CHRISTMAS TRADITIONS COOKBOOK

Quick Tip!

Make your own self-rising flour

4 cups flour, 2 tablespoons salt and 2 tablespoons baking powder. Mix well and store in tightly covered container.

WADENA PIONEER JOURNAL

STUFFING HOT DISH

SMOOTH SALMON PIE

1 box stove top dressing (cook according to directions on box) Put in a buttered 9x13 pan 4 cups cooked chicken on top 1 pkg. mixed broccoli and carrots on top of chicken Mix together 1 can cream of mushroom soup, ½ cup milk, ½ pound melted velveeta cheese.

Pour over mixture in pan. Bake 45-60 min at 350 degrees.

Butter 9” pie pan. Preheat oven to 375 degrees.

MIX TOGETHER FOR A CRUST. 2 cups of cooked rice 3 tablespoons grated parmesan cheese 1 egg white press into pie pan for a crust Mix together 1 cup flaked salmon (cooked) ½ cup half and half or milk 3 slightly beaten eggs 1 cup ricotta cheese ¼ cup chopped onion 2 tablespoons flour 2 tablespoons chopped parsley 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground oregano Mix all together. Pour into crust optional to sprinkle with paprika. Bake 30-40 minutes until inserted knife comes out clean. Let sit 10 minutes before serving. (can use any oily fish for substitute.

Judy Tiede Wadena, MN

SCHINKENFLEKERLN (HAM AND NOODLE CASSEROLE) 8 ounces broad egg noodles 3 Tablespoons butter 1 cup sour cream 3 eggs 1 cup ham – diced Freshly ground pepper Salt 3 Tablespoons bread crumbs

Preheat oven to 350 degrees. Break the noodles into square pieces and cook them in boiling, salted water for approximately 10 minutes. Do not overcook them. Drain the noodles. Melt the butter in the pot the noodles were cooked in. Add the noodles back into the pot and toss them until they are well coated.

With a whisk, beat sour cream and eggs together in a large bowl. Add the ham, pepper, salt and noodles to this mixture.

Generously butter a 2 quart casserole dish and sprinkle it with the bread crumbs, tipping it side to side to coat the side with the crumbs. Fill the dish with the noodle and ham mixture. Bake, uncovered for 35 to 45 minutes. To unmold the casserole, run a sharp knife around the edges and invert it on a warm plate. Serve Schinkenflekerln with the bottom side up.

Linda Roiko Wadena, MN

1st PLACE WINNER RANCH CHICKEN

INGREDIENTS 3-4 chicken breasts 1/4 cup butter melted 1 (1 ounce) packet ranch dressing seasoning mix 1 cup crushed cornflakes or panko breadcrumbs 1/2 cup grated parmesan cheese INSTRUCTIONS 1. Preheat oven to 375 degrees F. Spray a 9x13 glass baking dish with cooking spray.

2. Combine the ranch seasoning mix the crushed corn flakes or breadcrumbs and parmesan cheese into a large freezer baggie.

3. Shake well to mix all together.

4. Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.

5. Once all chicken has been coated sprinkle the remaining seasoning mixture onto the tops of chicken.

6. Bake chicken for 40-45 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning).

Alyssa Bertram Wadena, MN

Bonnie Uberto, Hewitt, MN

CREOLE BURGERS

A TENDER NEW ORLEANS STYLE TREAT

Brown 1lb ground beef and ½ c. chopped onion (I use minced dry onion) in skillet stirring to separate meat particles. Add 1 can campbell’s chicken gumbo soup. 2 tbsp. each ketchup, prepared mustard, little pepper. Simmer 5 minutes. Spoon on 8 slit buns.

Margaret Bowers Eagle Bend, MN

APPLE-SMOTHERED PORK CHOPS 6 center-cut loin pork chops, about ¾ inch thick ¾ teaspoon salt ¼ teaspoon ground sage 3 tart apples 3 tablespoons molasses 3 tablespoons all-purpose flour 2 cups hot water 1 tablespoon cider vinegar 1/3 cup yellow raisins Sprinkle chops with ¼ teaspoon salt and sage. Brown chops slowly in hot skillet. Reserve chops slowly in hot skillet. Reserve fat drippings in skillet. Put chops in large shallow baking dish. Peel and core apples and cut into ¼ inch slices; arrange on chops. Pour molasses over top. Stir flour into fat in skillet; cook until brown, stirring. Gradually stir in water and cook until mixture boils. Add vinegar, ½ teaspoon salt, and raisins. Pour sauce over chops and apples. Cover and bake in preheated moderate oven 350 degrees for about 1 hour. Makes 6 servings.

Kaye Venzke Wadena, MN

CRUNCHY LEMON-DILL SALMON 1 1/3 cups (2.8 ounces) french fried onion rings ½ teaspoon dill weed ½ teaspoon lemon-pepper seasoning 6 salmon fillets (4 ounces each) 2 tablespoons spicy brown mustard In a plastic bag, combine onions, dill and lemon-pepper; crush with hands or a rolling pin. Brush salmon with mustard. Coat top of salmon fillets with crumb mixture; press firmly to adhere. Place on a foil-lined baking sheet. Bake at 350 degrees for 20 minutes or until fish flakes easily with a fork. Serves 6.

LaVerne Milbradt Sebeka, MN WADENA PIONEER JOURNAL

2015 CHRISTMAS TRADITIONS COOKBOOK

| 13

BACON ‘N’ EGG LASAGNA 1 pound bacon strips, diced 1 large onion, chopped 1/3 cup all-purpose flour ½ to 1 tsp. salt ¼ tsp. pepper 4 cups 2% milk 12 lasagna noodles, cooked and drained 12 eggs, sliced 2 cups (8 ounces) shredded swiss cheese 1/3 2 tbsp. minced fresh parsley In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving ⅓ cup drippings. In the drippings, saute onion until tender. Stir in the flour,salt, and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

Spread ½ cup sauce in a greased 13x9 baking dish. Layer with four noodles, a third of the eggs and bacon, swiss cheese and white sauce. Repeat layers twice. Sprinkle with parmesan cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting. Serves 12.

Rosalie Schmith Sebeka, MN

VEGETABLES & SIDES 3rd PLACE WINNER CRACK POTATOES

2-(16oz) sour cream 2 cups shredded cheddar cheese 2 (3oz) bacon bits or real bacon (crumbled) 2 pkgs. Ranch dip mix 1 lg. bag frozen hash browns

Mix above ingredients together. Put in a 9x13 pan. Bake @ 400 degrees for 45-60 minutes.

Sandy Truax Deer Creek, MN

CHICKEN DRESSING FOR WEDDINGS FOR 225 PEOPLE 1 ½ gal. milk 1 qt. onions 2 to 4 doz. Eggs 1 ½ gal. celery 2 gal. broth 3 qt. chicken 12 loaves bread toasted 2 qt. carrots (cooked diced) 2 qt. potatoes (cooked diced) Sage Salt Pepper Chicken soup base Mix all together and bake.

We only use 5 loaves of bread toasted ¾ gal. of milk, and 1 ¼ gal of broth for the same amount of people

Lisa Borntreger Wadena, MN

14 | 2015 CHRISTMAS TRADITIONS COOKBOOK

HONEY ROASTED BRUSSEL SPROUTS 16 oz. frozen Brussel sprouts thawed 2 tbsp. olive oil Salt and pepper 2 tbsp. honey 1 c. dried cranberries ½ c. sliced almonds Preheat oven to 350 degrees. Put sprouts in single layer in pan.

Drizzle olive oil over sprouts sprinkle with salt and pepper. Drizzle honey over sprouts. Top with almonds and cranberries. Bake about 20-30 minutes

Kathleen Shwantz-Dahl Hewitt, MN

GOOD ‘N RICH POTATOES 10 large potatoes, cooked & drained 2 C. sour cream 6 oz. pkg. cream cheese 1 tsp. onion salt 2 sticks butter paprika Mash cooked potatoes with sour cream, cream cheese, onion salt, garlic salt & 2 sticks butter. Place in casserole, dot with butter, sprinkle with paprika. Bake at 350 degrees for 1/2 hour. Can be made ahead & refrigerated. Bake 20-30 minutes longer.

Mary Jo Bahls Verndale, MN

COCONUT RICE

SERVE WITH CHICKEN TIKKA MASALA 1 C. rice, rinsed and drained 2 tsp dried minced onion ½ tsp garlic 1 tsp chicken bouillon 2 slices fresh ginger root, (I used powdered ginger) 1 tsp curry powder ½ tsp salt 1 ½ C. coconut milk ¾ C. water Shredded Coconut (opt)

Put all ingredients in saucepan, cover and bring to boil. Reduce heat and simmer 20-30 minutes.

Garnish with coconut.

Melissa Evans Wadena, MN

ZUCCHINI SQUARES 4 large eggs, beaten until smooth 1 teaspoon parsley flakes 1/2 teaspoon dried oregano 1/2 teaspoon seasoning salt 1/2 teaspoon garlic powder 1/2 cup olive oil 1 cup biscuit mix 3 cups zucchini, grated with peel 1/2 cup onions, finely chopped 1/2 cup cheddar cheese, grated 1/4 cup parmesan cheese To the eggs add parsley, oregano, seasoned salt, garlic powder, oil and biscuit mix. Mix well. Add remaining ingredients, stir until mixed. Pour into a greased 9x13 pan. Bake at 350 degrees for 40-45 minutes or until golden. Cut into squares. Serve warm.

Michelle Wiese

WADENA PIONEER JOURNAL

MARINATED CARROTS

MARMALADE CANDIED CARROTS

1 ½ lbs. carrots sliced thin 1 medium onion sliced ½ cup peppers, chopped 1 can tomato soup ¾ cup sugar ½ cup vegetable oil ½ cup vinegar 1 tsp. worcestershire sauce ½ tsp. salt

2 lbs. carrots, peeled, sliced diagonally 2/3 cup orange marmalade 2 tbsp. brown sugar 2 tbsp. butter 2 tbsp. rum ½ cup pecans, coarsely chopped

Cook carrots, drain and cool. Combine carrots, onions and peppers. Mix soup, sugar, oil, and vinegar, with sauce, and salt into a sauce and pour over carrots. Stir and refrigerate at least 24 hours.

Judy Tiede Wadena, MN

GREEN BEANS, CAPE COD STYLE

Steam carrots about 10 minutes or until tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted. Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently. Serves 8.

Rosalie Schmith Sebeka, MN

BAKED CARROTS

1 pound green beans 2 tablespoons half and half 2 teaspoons sugar 1 tablespoon butter or margarine Salt and pepper to taste

3 cups shredded carrots 3 tbsp. butter ½ tsp. salt ¼ tsp. pepper ¼ tsp. ginger

Wash beans and removes stem ends; cut beans into halves lengthwise. Put in saucepan and barely cover with boiling water.

Cook, covered, for about 20 minutes, or until just tender. Drain, add remaining ingredients, and toss lightly. Makes 4 servings.

Kaye Venzke Wadena, MN

CROCK POT ROASTED VEGGIES 1 lb. baby carrots or regular carrots, cut into chunks 4 russet potatoes, scrubbed, cut into 1 ½ inch pieces 1 onion, chopped 2 cloves garlic, minced 2 tbls. water 3 tbsp. olive oil ¼ tsp. salt 1/8 tsp. pepper

Place carrots in baking dish and cover tightly. Bake in a moderate oven, 350 degrees for 45 minutes. Just before serving add remaining ingredients and mix well.

Ruby Lynk Wadena, MN

BREAD FRY PIES

Combine vegetables, water, olive oil, salt and pepper in a 3-4 quart crock pot and stir to combine. Cover and cook on low for 7-9 hours or until vegetables are tender when pierced with a fork.

Serves 8

LaVerne Milbradt Sebeka, MN

8 c. flour 1 c. cornstarch 1 Tbsp. white sugar 3 c. lard 2 c. water Mix everything together then deep fat fry in hot oil, then glaze with powdered sugar and vanilla and hot water

Frieda Mast Wadena, MN

Quick Tip!

Sticky peanut butter

Spray the measuring cup with nonstick vegetable spray and the peanut butter will slip right out.

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631-2360 Licensed Daycare • 1017 N. Jefferson St. • Wadena 2015 CHRISTMAS TRADITIONS COOKBOOK

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| 15

7-UP BISCUITS 4 cups Bisquick 1 cup Sour cream 1 cup 7-Up 1/2 cup melted butter Mix together Bisquick, 7-Up, and sour cream. Dough will be very soft. Knead & fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit/cookie cutter.

Melt butter in bottom of cookie sheet or 9x13 pan. Place biscuits on top of melted butter. Bake 12-15 minutes or until brown @ 425 degrees.

Sandy Truax Deer Creek, MN

BEST EVER BANANA BREAD 1 ¾ c. all-purpose flour 1 ½ c. sugar 1 tsp. baking soda ½ tsp. salt 2 eggs 2 ripe medium bananas mashed ½ c. vegetable oil ¼ c. plus 1 tbsp. buttermilk 1 tsp. vanilla 1 c. chopped walnuts In a large bowl, stir together flour, sugar, baking soda, and salt.

In another mixing bowl combine eggs, bananas, oil, buttermilk, and vanilla. Add flour mixture, stirring just until combined. Fold in nuts. Pour into a greased 9x5x3 inch baking pan. Bake at 325 degrees for 1 hour and 20 minutes or until bread tests done. Cool on wire rack. Recipe does not double well.

Maggie Gingerich Deer Creek, MN

APPLE BREAD

1 cup sugar 2 eggs beaten 4 ½ tsp milk ½ cup vegetable oil 2 cups all-purpose flour 1 tsp baking soda ½ tsp salt 1 cup chopped unpeeled apple Cinnamon and sugar optional for topping Preheat oven to 350 degrees. Grease a 9x5 loaf pan. Combine sugar, eggs, milk, and oil. Beat until well combined. Add flour, soda, and salt – mix well. Stir in chopped apple. Place in loaf pan.

Sprinkle sugar and cinnamon on top if desired. Bake about 1 hour.

Darlene Leonard Wadena, MN

CREAM STICKS 2 pkg. dry yeast 1 c. lukewarm water 1 c. milk ½ c. oleo 2/3 c. wh. Sugar 2 eggs 1 tsp. salt 6 c. flour

Filling: Add 3 tbsp. flour to 1 c. milk; cream well, then cook till thick, let cool. Now, cream 1 c. Crisco oil and 1 c. wh. Sugar. Add flour and milk mixture, 1 tsp. vanilla, and 2 ½ c. powdered sugar.

Soak yeast in warm water; cream butter, sugar, salt, and beaten eggs. Add scalded milk and cool. Add yeast and flour. Let rise and roll out. Cut in strips; let rise again and fry in hot fat.

Lisa Borntreger Wadena, MN

16 | 2015 CHRISTMAS TRADITIONS COOKBOOK

CORNMEAL DUMPLINGS 1 ½ c. cornmeal 1 tsp. soda 1 tsp. salt 1 c. buttermilk 2 tbsp. oil 1 egg Mix above ingredients together to make a thick batter. Drop by tbsp. into any hot soup or broth. Cook till puffed and firm 15-30 minutes.

Kathleen Schwantz-Dahl Hewitt, MN

MONKEY BREAD 4 pkg. buttermilk biscuits 1 ¼ c. white sugar 2 tsp. cinnamon 1 c. brown sugar 2 tsp. cinnamon ¾ c. butter

Cut each biscuit in 4 pieces. In a bag, mix white sugar and 2 tsp cinnamon. Coat each piece and put in 9x13 pan. Melt together 1 cup brown sugar, 2 tsp. cinnamon and ¾ c. butter. Stir and bring to a boil. Pour over biscuits in pan. Sprinkle with nuts. Bake at 350 degrees for 35-40 minutes.

Sadie Gingerich Wadena, MN

DORIS’ FAMOUS DOUGHNUTS 6 C. water 2 pkg. yeast 3-4 eggs 1 C. sugar 1 T. salt 1 C. oil about 3 C. flour.

Beat well like cake. Add more flour until knead-able. Knead. Let raise. Cut piece off. Roll out to 1/2”, cut. Let doughnuts rise until fingerprint stays in. Fry at 350 degrees.

Mary Jo Bahls Verndale, MN

Quick Tips!

Forgot to set out a stick of butter to soften Use a hand grater to shred the butter in little pieces and it will soften quickly.

Limp broccoli

To revive limp, uncooked broccoli, trim 1/2 inch from the base of the stalk and set the head in a glass of cold water in the refrigerator overnight.

Garnish it

Add a little garnish to your soups or salads. Top them off with cheese curls made with a vegetable peeler.

Use a chocolate bar and a vegetable peeler to make chocolate curls to garnish desserts.

They will look extra special and tastier too!

WADENA PIONEER JOURNAL

GINGERBREAD SCONES 1 3/4 cups (225 grams) all purpose flour 3/4 cup (60 grams) old fashioned rolled oats 1/3 cup (72 grams) light brown sugar 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground cloves ¼ teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup (113 grams) cold unsalted butter, cut into pieces Zest of 1 lemon (optional) 1/3 cup (35 grams) dried cranberries or cherries (optional) 1/2 cup (120 ml) buttermilk 2 1/2 tablespoons unsulphured molasses 1 teaspoon pure vanilla extract Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries, if using. In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle the tops of the scones with some rolled oats.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

To Glaze: Mix together the glaze ingredients, adding more sugar or milk until you get the desired consistency. It needs to be thin enough that it can be drizzled over the tops of the cooled scones.

With a spoon drizzle the glaze over the tops of the scones and let dry.

Makes 6 Scones

Henrietta Smith Minneapolis, MN

PINA COLADA ZUCCHINI BREAD 4 eggs 1 1/2 cups oil 1 1/2 teaspoons vanilla 1 1/2 teaspoons coconut extract 3 cups shredded zucchini 1 cup crushed pineapple, drained 4 cups flour 1 1/2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoon salt 1 cup coconut, divided Whisk together eggs, oil, extracts, zucchini, and pineapple.

Combine dry ingredients and stir until just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top. Bake at 325 degrees for about 50-60 minutes, or till toothpick comes out clean.

Michelle Wiese

DANISH KRINGLE 1 tablespoon sugar 1 teaspoon salt 2 cups sifted all-purpose flour ½ cup butter or margarine 1 package active dry yeast or 1 cake compressed yeast ¼ cup warm water 1 egg ¼ cup cold milk Filing Cut dates, chopped pecans, or almond paste Confectioners icing Sift together sugar, salt, flour; cut in butter until mixture resembles coarse cornmeal. Sprinkle dry yeast or crumble cake yeast into warm water. Use very warm water for dry yeast; use lukewarm for compressed. Let stand for a few minutes, then stir until dissolved.

Beat egg until thick and lemon-colored; using a fork, stir egg, milk, and yeast mixture lightly into flour mixture. Refrigerate overnight Turn out on lightly floured board. Divide into thirds. Cover and let stand for 10 minutes. Roll each part into a rectangle 9 inches wide and as long as it will roll without breaking; it should be thin.

Spread one third of Filling mixture down the center of each rectangle of dough. Top this with a thin layer of dates, prunes, chopped pecans, or almond paste. Fold one edge of dough over the filling and top this with the other. Seal all edges well. Place on buttered cookie sheet in form of an oval or horseshoe. Let rise in a warm place for 1 hour. Bake in preheated moderate oven 375 degrees for 20 to 25 minutes. Frost with Confectioners Icing while hot. Makes 3 Kingles.

Kaye Venzke Wadena, MN

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With sincere thanks for your loyal support we wish you and yours a very Merry Christmas!

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2015 CHRISTMAS TRADITIONS COOKBOOK

| 17

GRANDMA’S BUTTERMILK CORNBREAD ½ cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk ½ teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour ½ teaspoon salt Preheat oven to 375 degrees. Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar.

Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Serves 9 people.

LaVerne Milbrandt Sebeka, MN

EGG NOG BREAD

2 eggs 1 cup white sugar ½ cup butter, melted 1 cup eggnog 2 teaspoons rum flavored extract 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg Preheat oven to 350 degrees. Grease bottom only three 6x3 inch loaf pans.

Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.

Bake bread 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator. Serves 12.

Note: This cake gets better with age wrap it tightly and store it in the refrigerator.

Rosalie Schmith Sebeka, MN

DESSERTS BUTTER PECAN BANANA BARS 2 ½ c. flour 1 2/3 c. white sugar 1 ¼ tsp. baking powder 1 ¼ tsp. soda Pinch of salt ¾ c. shortening 2/3 c. buttermilk or sour milk 1 ¼ c. very ripe bananas 2 eggs ½ c. chopped pecans

BUTTER PECAN ICING 4 c. powdered sugar 2 to 4 tbsp milk ½ c butter or shortening Vanilla Blend well and add ½ cup pecans

Frieda Mast Wadena, MN

RASPBERRY CREAM ROLLS DOUGH 1 c. milk 70-80 degrees ¼ c. cold water 1 tbsp. white sugar 1 tbsp. yeast 1 ¼ butter softened 1 egg ¼ c. instant vanilla pudding 3 ½ c. flour CINNAMON MIXTURE ¼ c. butter softened 1 c. brown sugar 2 tsp. cinnamon FILLING 1 egg 1/3 white sugar 8 oz. cream cheese softened 16 oz. raspberry pie filling Icing 4 oz. cream cheese softened ¼ c. butter 1 ½ c. sugar 10x 3t. milk ½ tsp vanilla Mix milk, water, sugar, yeast. Set aside. In a mixing bowl, mix butter, egg, salt and pudding. Add to milk. Then add flour. Roll out half of dough and spread with half of cinnamon mixture. Roll, slice and cut into small pieces and put into a greased pan until bottom of pan is covered. Mix egg, sugar and cream cheese together.

Spread cream cheese mixture over dough. Spread raspberry filling over cream cheese. Roll out remaining dough and repeat. Cover and let rise for about one hour. Bake at 350 degrees for 25 minutes or until done. Let rolls cool before icing.

Freida Gingerich Deer Creek, MN

CRANBERRY MALLOW DESSERT 1 can ( 16 ozs. ) whole berry cranberry sauce 2 cups mini- marshmallows 1 can ( 8 ozs. ) crushed pineapple , drained 1 teaspoon lemon juice 2 cups whipped topping In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice. Fold in whipped topping. Cover and refrigerate until serving.

6-8 servings

Elli Nolan Wadena, MN

Mix dry ingredients. Add shortening, buttermilk, and bananas stirring till moistened. Add eggs and beat well. Pour in ungreased 15x10x1 inch pan and bake 30 to 40 minutes at 350 degrees.

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WADENA PIONEER JOURNAL

4 INGREDIENT ICE CREAM 2 bananas, cut into 1-inch slices 1/2 cup frozen sliced strawberries 2 Tbl. Almond milk 1/2 tsp. vanilla

Place banana and strawberry slices on a plate, separating each slice. Place slices in freezer for 2 hrs or overnight. Remove strawberries and bananas from the freezer and place in a food processor. Blend until they are the consistency of soft-serve ice cream. Add Almond milk & vanilla and blend until smooth and well-mixed. Transfer ice cream to a freezer container and freeze until solid. Scoop with ice cream scoop and serve. You can use any frozen fruit to make this--and it’s healthy for you!

Sandy Truax Deer Creek, MN

2nd PLACE WINNER

SWISS ROLL CAKE

BOTTOM LAYER One Chocolate cake mix or favorite chocolate cake recipe.

Bake in cookie sheet until done.

SECOND LAYER 1 8 oz. cool whip 1 8 oz. cream cheese 1 ½ c. powdered sugar 2 T. milk Mix together and spread on top of cake.

FROSTING 5 T. butter heated remove from heat then add 1 ½ c. milk chocolate chips, stir until chips are melted. Drizzle over second layer.

Maggie Gingerich Deer Creek, MN

HONEY PECAN PIE 1 cup honey 3 large eggs (beaten) 3 tbls butter – melted 1 tsp. vanilla 1 cup chopped pecans Pinch of nutmeg 1 unbaked pie crust Pecan halves for topping Preheat oven to 325 degrees. Bring honey to a boil – watching carefully. Quickly add eggs and mix well. Add butter, vanilla, chopped pecans, and nutmeg and mix well. Pour into pie shell.

Sprinkle top of pie with pecan halves. Protect crust edge with foil.

Bake 30-40 min. until set.

NOT SO SWEET PECAN PIE 3 eggs (slightly beaten) ¾ c. sugar ½ tsp salt 2 tbsp butter ¾ c. corn syrup ½ c. water 1 tsp. vanilla 1 c. pecans 1 tbsp. flour

Bake at 350 degrees for 45 minutes. This makes one pie. For 3 pies use 10 oz. pecans and 1 pt. syrup.

PIE CRUST 6 c. flour 2 c. shortening 1 egg 1 tsp. vinegar 1 c. water Make crumbs with flour and shortening. Put water in a cup, add egg and vinegar. Stir until egg is dissolved. Add to crumb mixture and mix well. Makes 7 to 8 pies.

Lisa Borntreger Wadena, MN

Quick Tip!

Extra help with stubborn baked on food

To unstick bakedon food from a pot or pan, throw in a used fabric softener sheet in when soaking.

Once food is softened, throw away fabric softener sheet and wash pot or pan thoroughly.

Caring Hands Home Care, Inc.

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Darlene Leonard Wadena, MN

OLD SOUTH PECAN ROLLS 1 jar marshmallow cream 1 pkg. asst. vanilla & chocolate caramels 1 c. chopped pecans 3 tbsp. water 1 pkg. powdered sugar 1 tsp. vanilla

Combine marshmallow, powdered sugar, and vanilla. Mix well with hands shape mixture into 5 rolls each 1x4 in. Chill 3 hrs. Melt caramels in water. Dip rolls in melted caramel, and roll in pecans.

Chill 1 hour cut into slices to serve or keep rolls in refrigerator wrapped in wax or parchment paper till ready to slice and serve.

Kathleen Schwantz-Dahl Hewitt, MN WADENA PIONEER JOURNAL

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OZARK PUDDING 1 egg ¾ c. sugar 1 tbsp. flour 1/8 tsp. salt 1 tsp. baking powder 1 tsp vanilla 5 small apples peeled, cored, and diced ½ c. chopped walnuts Beat egg and sugar until very smooth. Mix flour, baking powder, and salt and stir in the sugar/egg mixture. Add apples ½ c. chopped walnuts and vanilla. Bake in greased pan for 30 min.

Serve cold with whipped cream or ice cream.

Sadie Gingerich Wadena, MN

CARAMEL TURTLE BROWNIES 1 14 oz. pkg. Caramels 2/3 c. evaporated milk ¾ c. butter 1 box German Choc. cake mix 1 c. choc chips 1 c. chopped nuts Preheat oven to 350 degrees. In a heavy saucepan combine caramels and 1/3 c. of the evaporated milk. Cook over low heat until caramels are melted. Set aside. In a lg. bowl combine dry cake mix, butter, and the other ⅓ c. evaporated milk, and nuts. Stir until well blended then press half of the dough in a greased 9x13 cake pan. Bake for 6 min. remove from oven and spread choc. chips over baked crust. Spread caramel mixture over choc. chips and crumble the other half of dough over caramel mixture. Bake 15-18 mins. Refrigerate 30 min. before serving.

Meriam Schrock Deer Creek, MN

GINGERBREAD SPRITZ 2 3/4 C. flour 3/4 t. baking powder 1/2 t. ground nutmeg 1/2 t. ground cinnamon 1/4 t. ground cloves 1/4 t. ground ginger 1 C. margarine 1/4 C. molasses 1/4 C. packed brown sugar 1 egg 1 t. pure vanilla extract Preheat oven to 400º F. Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth. Add molasses and brown sugar and beat until fluffy. Add egg and vanilla; beat well. Gradually add flour mixture until all combined.

Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet. Bake in oven for about 6 minutes or until the edges are firm but not browned.

Remove and cool completely on wire racks.

Makes about 4 dozen cookies.

Henrietta Smith Minneapolis, MN

PEANUT BUTTER CAKE WITH CHOCOLATE ICING 2 cups flour 2 cups sugar 1/4 teaspoon salt 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 3/4 cup plus 2 tablespoons butter 1/2 cup peanut butter 1 cup boiling water In a large bowl, stir together flour, sugar, salt. Set aside. In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside. In a medium saucepan, melt butter. Stir in peanut butter until smooth. Add boiling water; let the mixture bubble up for about 10 seconds, then remove from heat. Pour the peanut butter mixture over the flour/sugar mixture and stir until halfway combined. Pour in the buttermilk mixture and stir gently until the batter is smooth. Pour the batter into a sheet pan or jelly roll pan and smooth the surface. Bake for 20 minutes at 350 degrees.

Icing: 3/4 cup plus 2 tablespoons butter, 4 tablespoons (heaping) cocoa powder, 6 tablespoons milk, 1 pound powdered sugar, sifted, 1 teaspoon vanilla. Melt butter. Stir in the cocoa powder, then the milk. Remove from heat and add vanilla and powdered sugar and stir until smooth. Add more powdered sugar if you want it a little thicker. Pour the icing over the warm cake right out of the oven and smooth the surface. Allow to sit for 10 minutes before cutting into squares and serving warm.

Michelle Wiese

FREEZER COFFEE CAKE ½ cup crisco 1 cup white sugar 2 eggs 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 cup sour cream 2 ½ cups finely chopped apples Cream crisco and sugar, add eggs and vanilla. Mix well. Add dry ingredients, mix. Fold in apples and sour cream, mix well. Put batter in 2 8” greased pie tins.

TOPPING 2 tbsp. soft butter ¾ cup brown sugar 1 tsp. cinnamon ½ cup chopped nuts Put half mixture on each pan. Cover pans with foil and freeze.

Remove foil and bake frozen at 350 degrees for 1 hour.

Judy Tiede Wadena, MN

Quick Tip!

Wilting greens

Refresh wilting green by placing them in ice water mixed with 2 tablespoons lemon juice and refrigerate for 1 hour.

Drain well, wrap in paper toweling, and keep them bagged in the refrigerator for at least 4 hours.

20 | 2015 CHRISTMAS TRADITIONS COOKBOOK

WADENA PIONEER JOURNAL

APPLE CRISP Place a quart size measuring container of pared and slice apples in a greased 6x10 pyrex baking dish. Sprinkle ½ cup sugar with a little bit of salt over apples.

Mix the following together with a pastry blender: 1 cup flour, ½ cup sugar. (use less sugar if your apples aren’t sour), 1 tsp. baking powder, ¾ tsp. salt, 1 unbeaten egg. Mix until crumbly and sprinkle over the apples.

Pour 1/3 cup melted butter over all. Sprinkle with ½ tsp. cinnamon.

Bake 40 minutes in a moderate 350 degree oven. Serve with Cool Whip. Makes eight generous servings.

Margaret Bowers Eagle Bend, MN

CRAZY CAKE 3 cup flour 2 cups sugar 2/3 cup vegetable oil 2 Tbsp. vinegar 2 tsp. cinnamon 2 cup cold water 1 tsp. vanilla 2 tsp. baking soda 1 tsp. salt 2 Tbsp. cocoa 2 eggs

With a spoon, mix all the ingredients together in an ungreased 9x13 cake pan. Bake at 350 degrees for 45 mins. Cool and frost.

Kaylee Desotell Wadena, MN

SOUR-CREAM PEACH PIE 1 unbaked 9-inch pie shell and pastry strips 7 or 8 peaches and sliced 1/3 cup all-purpose flour 1 cup sugar ¼ teaspoon salt 1 cup dairy sour cream ¼ teaspoon cinnamon Fill pie shell with sliced peaches. Blend together the flour, 1 cup sugar, and the salt. Stir in the sour cream and pour over the peaches. Arrange strips of pastry over the peaches, lattice-fashion. Sprinkle generously with a mixture of 2 tablespoons sugar and cinnamon. Bake in preheated hot oven (425 degrees) for 15 minutes.Reduce heat to 350 degrees and bake for 40 minutes longer.

Kaye Venske Wadena, MN

CREME DE MENTHE CAKE Use 1 regular white cake mix. Mix as usual, elimination 3 tablespoons of water but adding 3 tablespoons creme de menthe ice cream topping. Bake as usual.

While hot, poke full of holes and pour 1 (16 oz.) can Hershey’s fudge syrup topping and refrigerate until cold.

When cold, top with Cool Whip (medium size) with 4 tablespoons creme de menthe added in, top with nuts (optional). Delicious.

LaVerne Milbrandt Sebeka, MN

Quick Tips!

Quicker baked potato

COCONUT AND CRANBERRIES BARS Combine 1 ½ cups graham cracker crumbs (about 1 pkg. or 18 squares) with ½ cup melted butter. Press into a greased 9x13 baking pan. Spread 1 ½ cups white chips over crust, also 1 ½ cups dried cranberries (I used craisins), 1 cup flaked coconut and 1 cup pecans.

Gently pour 1 (14 oz.) can sweetened condensed milk over all.

Bake at 350 degrees for 25-28 minutes.

Cool and Serve.

Rosalie Schmith Sebeka, MN

MAGIC CRUST CUSTARD PIE ¼ cup mayonnaise 4 eggs ¾ cup sugar ¼ tsp. salt 2 cups 2% milk ½ cup flour ½ tsp. baking powder 1 tsp vanilla Place all ingredients in a blender and mix well for about 30 seconds. Pour into greased 9” pie plate. Sprinkle with nutmeg or cinnamon. Bake for approximately 45 minutes at 350 degrees or until custard is set and somewhat firm to touch.

Ruby Lynk Wadena, MN

KID’S FAVORITES PUMPKIN BARS 4 eggs 2 c. white sugar 1 c. oil 1 (15oz) can pumpkin 2 c. flour 2 tsp. baking powder 1 tsp. soda 2 tsp. cinnamon ½ tsp. cloves ½ tsp. nutmeg ½ tsp salt Mix together the first four ingredients. Add the rest and mix.

Put in a greased floured 12x18 inch pan. Bake at 350 degrees for 25 to 30 minutes FROSTING 6 oz. cream cheese ¾ stick of butter 1 tbsp. cream 1 tsp. vanilla 4 c. powdered sugar Beat and spread on bars.

Frieda Mast Wadena, MN

Put baking potatoes in boiling water for 10-15 minutes. Pierce skin with a fork and then bake in a pre-heated oven.

WADENA PIONEER JOURNAL

2015 CHRISTMAS TRADITIONS COOKBOOK

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VERY GOOD CRACKERS 1 lb. white crackers 1 c. salad oil 3 tbsp. sour cream and onion powder or hidden valley ranch powder Put crackers into a large bowl with a lid. Mix salad oil, sour cream and onion powder together. Pour over crackers and shake.

Put in a roaster or a cake pan and bake for 20 minutes in a 250 degree oven. Stir a few times while baking.

Freida Ginerich Deer Creek, MN

YOGURT

Heat 1 gallon milk to 190 degrees, take off heat and add 3 tbsp. or 3 pkg. knox gelatin mix in ½ c. cold water, stir. Cool to 125 degrees. Add 1 ½ c. sugar, 2 tsp. vanilla, 5 tbsp. yogurt (live and active cultures). Cover and let set in a warm place for 8 hr. or overnight. Stir with wire whip till smooth. Pour in containers and let set. Store in cool place. Also can add any kind of fruit before put in containers.

Lisa Borntreger Wadena, MN

ACORNS

1 pkg. nutter butter bites 1 pkg. chocolate kisses 1 pkg. peanut butter chips frosting Put dot of frosting in middle of nutter butter bite. Press unwrapped kiss on other side of bite. Put a dot of frosting press chip onto that.

Kathleen Schwantz-Dahl Hewitt, MN

KIDS GELATIN

2 envelopes Knox gelatin 1 6oz. Jell-O your choice 1 c. hot water 1 ½ c. cold water Dissolve Knox gelatin in ½ c. cold water for five mins. When soft, add 1 c. hot water, stir, add Jell-O and 1 cup cold water. Pour in desired pan. Refrigerate, cut and enjoy

Sadie Gingerich Wadena, MN

FRIED ICE CREAM

Ice Cream 3 T melted butter 1/2 C packed brown sugar 2 T. cinnamon 3 C. Special K or Corn Flakes (crushed) Form ice cream into balls & freeze. Melt butter & mix with sugar & cinnamon. Pour on the flakes. Roll ice cream balls in this mixture.

Refreeze. Drop in deep fat fryer for a few seconds. Top with whipped cream & caramel topping.

EDIBLE TEACUPS Cup-style wafer ice cream cones, I use the colored ones Round sugar or shortbread cookies, I have used Keebler Decorator’s icing Gummy ring candies Assorted candies, popcorn, or trail mix to fill the teacup Use a serrated knife to carefully cut the cup portion of the ice cream cone from the handle (bottom end of cone). Discard the bottom and set the cup aside for now. Place a gummy ring candy on the center of the cookie, using decorator’s icing to “glue” it in place. Set the ice cream cone top portion on the top of the gummy ring. Again, using a thin line of decorator’s icing to hold the cone in place. For the teacup handle, slice a gummy ring in half. Gently press the cut ends of one of the candy halves against the cone to stick the handle in place with decorator’s icing. Fill the cup with a few candies or other snacks. It’s teatime!!

Michelle Wiese

PUDDING-WICHES 1 1/2 cups cold milk 1/2 cup creamy peanut butter 1 pkg Jello instant pudding (any flavor) 24 graham crackers Add milk gradually to peanut butter in a deep, narrow bottom bowl, blending until smooth. Add pudding mix, beat slowly until well blended...about 2 minutes. Let stand 5 minutes. Spread filling 1/2 inch thick on a cracker and put another cracker on top. Continue until the filling is used up. Makes approximately 12 cracker sandwiches. Freeze until firm – about 3 hours. Keep in the freezer in a tightly covered container. Or wrap individually in tin foil or plastic wrap. We took these camping with the grandkids and they were a big hit. Good any time of year!

Linda Roiko Wadena, MN

SURPRISE PEANUT COOKIES 2/3 cup shortening 1/3 cup firmly packed light brown sugar 2 eggs, separated ½ teaspoon almond extract 1 cup sifted all-purpose flour ½ teaspoon baking powder ½ cup smooth peanut butter About 1 1/3 cups chopped salted jumbo peanuts Cream shortening and sugar. Add egg yolks and beat until light and fluffy. Add flavoring. Stir in flour sifted with baking powder.

Shape into 24 balls. Chill slightly, if necessary. Flatten balls on lightly floured board. Put about 1 teaspoon peanut butter in the center of each circle and wrap dough around. Roll each ball in slightly beaten egg whites, then in chopped peanuts. Put on lightly greased cookie sheets and bake in preheated moderate oven (350 degrees) for 12 to 15 minutes. Maked 24.

Mary Jo Bahls Verndale, MN

Kaye Venzke Wadena, MN

Quick Tip!

Quick Tip!

No more tears Place onions in the freezer briefly before cutting to avoid tears.

22 | 2015 CHRISTMAS TRADITIONS COOKBOOK

Fresh Lemon Juice

Just need a few drops of lemon juice. Instead of cutting the lemon, poke with a toothpick and squeeze out the amount needed and put the toothpick back in the hole to keep the lemon fresh.

WADENA PIONEER JOURNAL

BANANA DELIGHT

CRUST 1 cup flour 2-3 tbsp. sugar ½ cup soft butter 12 cup nuts, chopped Mix and press into bottom of ungreased 13x9 pan. Bake at 375 degrees for 15-18 minutes. Cool.

1ST LAYER: 1 (8 oz.) pkg. cream cheese, softened 1 cup powdered sugar ½ container of 12 oz. cool whip Mix sugar and cream cheese until well blended. Add cool whip and blend again. Spread over cooled baked crust.

2ND LAYER: Slice 4-5 bananas over cream cheese layer.

3RD LAYER: Mix 2 (3 oz.) pkgs. of instant vanilla pudding with 3 cups of milk. Let set a couple of minutes; then spread over bananas.

ANDIES CANDIES COOKIES ¾ cup butter 1 ½ cups brown sugar 1 tbsp. water 2 eggs 2 cups chocolate chips 2 ½ cups flour 1 ¼ tsp. baking soda ½ tsp salt 3 boxes Andie candies In saucepan over low heat, melt butter add sugar and water, then add chocolate chips; stir until partially melted. Remove from heat, stir, then cool for 5 minutes. Add eggs and dry ingredients, mix until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10 to 12 minutes. Do not overbake. While still hot, put Andies candy mint on each cookie, let it get soft, then swirl mint with spoon. Cool on baking rack.

Rosalie Schmith Sebeka, MN

4TH LAYER: Spread rest of the cool whip over the pudding. Refrigerate.

LaVerne Milbrandt Sebeka, MN

From all of us at the Wadena Pioneer Journal

The 37th annual Christmas Traditions cookbooks are on sale for $1.00 a copy at the Wadena Pioneer Journal

GREAT GIFT IDEA! s Christman itio s Trad book 2015

Give a taste of the Wadena area to your out-of-town friends and relatives.

Cook

A collection of s ipe delicious rec m submitted fro . area residents

Or, give a special gift to those who like to cook or collect recipes!

Enjoy!

PUBLISHED ER JOURNAL

WADENA PIONE

WADENA PIONEER JOURNAL

BY THE WAD

ENA PIONEER

JOURNAL

BOOK

TIONS COOK

TMAS TRADI

2015 CHRIS

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