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SUMMER ENDING RECIPES - AUGUST 31, 2010

SHREDDED WHEAT SNACK MIX RECIPE

Mix: 4 c. shredded what spoon size cereal, 1 c. unsalted pretzels,1 c. popped corn in shallow baking pan

Mix: 2 Tbs. margarine-melted, 1 Tbs. Worcestershire sauce, ½ tsp. garlic salt in small bowl.

Drizzle over cereal mixture. Toss to coat. Bake 30 minutes or until crisp, stirring halfway thru baking time. Makes 12 ½ c. servings

PONDEROSA STEAKHOUSE SEAFOOD PENNE PASTA SALAD

1 lb. imitation crab meat, ½ c. chopped onion, ½ c. green pepper-chopped, ½ c. chopped celery, 1-1/2 lb. Penne pasta (cooked), 1 lb. sour cream, 1 (16 oz.) bottle Ranch dressing, ¼ c. milk DIRECTIONS: Cook and cool pasta according to pkg. directions. Mix sour cream, dressing and milk. Let sit 2 hours. Mix together onions, peppers, celery, meat and pasta. Mix with dressing. Mix well. Chill at least 2 hours before serving.

BAKED BEANS WITH PINEAPPLE FOR CROCKPOT

1 lb. lean ground beef, 1 (28 oz.) can baked beans, 1 (8 oz.) can pineapple tidbits-drained, 1 large onion-chopped, 1 large green pepper-chopped, ½ c. barbecue sauce,2 Tbs. soy sauce, 1 garlic clove-minced, ½ tsp. salt, ¼ tsp. pepper DIRECTIONS: In skillet, brown beef; drain. Transfer to 4-5 qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly.

ROASTED TOMATOES

Mix: 3 cloves of chopped garlic, ¾ bag of coarsely crushed (any flavor) croutons. Toss with 2 Tbs. olive oil and 2 Tbs. fresh basil. Cut tomatoes in half. Place half in 9” pan (cut-side up). Sprinkle tomatoes with crouton mixture, ¼ c. Parmesan cheese. A light sprinkling of salt and some pepper to taste. Top with tomato half. Drizzle with olive oil. Bake @ 400 degrees for 30-40 minutes.

SMOOTHIE/FROZEN YOGURT TREAT

Blend all ingredients in blender: 1 ripe banana, 1 ripe peach or nectarine, 4 oz. plain yogurt, 1 Tbs. frozen pineapple juice concentrate (undiluted). Makes a thick smoothie (add milk or juice to thin to preferred consistency) or freeze in popsicle molds for the kids

SINFUL CHOCOLATE CAKE

1 c. sugar, 1 tsp. baking powder, 1 (16 oz.) can Hershey’s chocolate syrup, 1 stick butter, dash of salt, 4 eggs, 1 tsp. vanilla, 1 c. flour DIRECTIONS: Cream sugar and butter; add eggs one at a time. Mix flour, salt and baking powder. Add alternately with syrup to egg mixture. Add vanilla. Bake in 9x13” baking pan for 40 minutes @ 325 degrees. ICING: 1 stick butter, ½ c. evaporated milk, 1 c. sugar, ½ c. chocolate chips DIRECTIONS: Mix butter, milk and sugar. Boil 1 minute. Add chocolate chips. Beat until melted. Pour over hot cake. Cool and serve. May freeze for up to three months.

WATERMELON FRUIT BOWL

1 large watermelon, 1each cantaloupe & honeydew melon-halved and seeded, 2 (15 oz.) cans mandarin oranges-drained, 2 (20 oz.) cans pineapple chunks-drained, 2 c. halved fresh strawberries, 2 c. seedless grapes, ½ c. water, ¼ c. white sugar, 2 Tbs. grated lemon zest DIRECTIONS: With large sharp knife, remove the top ¼ section of watermelon. With melonballer, scoop flesh from inside watermelon, removing as many seeds as possible. Leave ½” flesh inside the shell. Scoop cantaloupe and honeydew in the same manner, removing as much as possible. In small saucepan, bring water and sugar to boil. Remove from heat and continue stirring until sugar ahs completely dissolved. Add lemon zest, and set aside to cool. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries and grapes in large mixing bowl. Pour syrup over and toss thoroughly. Transfer mixture to watermelon bowl and serve. Set aside any fruit mixture that will not fit. There will be enough to refill the bowl.

WINNING RUTABAGA RECIPES - AUGUST 24, 2010

FIRST PLACE

MOM’S BEST BAGA MEATLOAF WITH RUTABAGA & SWEET POTATO PUREE

1 lb. each ground beef, turkey & pork sausage, 2 eggs, ¼ c. grated Parmesan Cheese, ½ c. seasoned bread crumbs, 1 pkg. onion soup mix, ¼ c. ketchup, 1 Tbs. Worcestershire sauce, 1 Tbs. minced garlic, 2 tsp. Italian seasoning, ½ tsp. black pepper PUREE INGREDIENTS: 1-3/4 c. diced rutabaga, 2 c. diced sweet potato, 1 stick of butter, 4 oz. cream cheese, 1/8 tsp. nutmeg, salt & pepper to taste, 6 c. water for boiling DIRECTIONS: Preheat oven to 350 degrees. MEATLOAF: Thoroughly combine all ingredients. Place in 9x13” baking pan. Shape into a loaf. Loaf should be approximately 2” deep. Bake @ 350 degrees for 1 hr. 15”. When done, remove from oven and let stand for 5 minutes. PUREE: While meatloaf is baking, place diced baga in a microwave safe dish and microwave for approximately 5 minutes (if you have a “Baked Potato” setting on your microwave set for 2 baked potatoes). Heat water to boiling in a large pot. Add sweet potatoes & rutabaga to boiling water, boil until sweet potatoes are soft enough to mash, approximately 10 minutes. Drain and return to pan. Using a hand mixer, beat sweet potatoes & baga until smooth. Add butter, cream cheese & nutmeg. Mix until well blended. Add salt & pepper to taste. After meatloaf has rested for 5 minutes, “frost” it with puree. If you want to get fancy you can use a large frosting tip & pastry bag and pipe a pretty pattern with the puree.

F-“RUTA” THE VINE-SECOND PLACE WINNER

28-36 grape leaves,1 tsp. Sea Salt, 1 lemon ½ tsp. salt, 1-1/2 -1 ¾ c. Minute Rice (depending on the fat content of your meat), olive oil, ¼ lb. feta cheese, 1 c. each finely chopped onion-celery-green pepper, 2 c. cooked small diced rutabaga

INGREDIENTS FOR CHICKEN FILLING: 1 lb. ground white chicken 1-1/2 tsp. poultry seasoning, ½ lb. Monterey Jack cheese, 1-1/2 tsp. minced garlic, 1 tsp. sage, 1-14 oz. can chicken broth INGREDIENTS FOR BEEF/LAMB FILLING: ½ lb. ground beef mixed with ½ lb. ground lamb, 1-1/2 tsp. Thyme, 1 tsp. Italian seasoning, ½ lb. Mozzarella cheese, 2-1/2 tsp. minced garlic, 1-14 oz. can beef broth DIRECTIONS: Pick fresh, supple grape leaves, youngest leaves- the best. Bring 8 c. water to boil, add juice of ½ lemon and 1 tsp. sea salt. Carefully unroll the leaves (do not separate them). Turn off heat and place leaves in the hot water for 3 minutes. Remove leaves, place them in a bowl and cover with cold water. Cool, drain in colander. THE FILLING: In large skillet sauté onions, celery and peppers in 2-1/2 -3 Tbs. olive oil and all the seasonings for the meat you are using until the onions are translucent. Add the meat and brown well. Add broth and rutabagas and bring to a boil. Add cheeses and stir until cheeses are completely melted. Add rice, cover and let sit while you prepare your loaf pan. MAKE THE LOAF: lightly brush interior of round jell-o mold with olive oil. Use paper towel to remove any excess that may drip into the bottom. Your pan size and grape leaf sizes will determine how many grape leaves you’ll need. Lay grape leaves in a single overlapping layer around the bottom of the pan. Add a second and third layer, working up the sides of the pan, and hanging over the sides and in the center opening of the mold. Use leaves that are whole and without any damage for the bottom layer (which will show on the top); torn leaves can be used on the inner layers. Preheat oven to 400 degrees. Spoon the filling into the leaf lining, resisting any temptation to pat it down. Level it off along the top. Fold the grape leaves in over the filling and tuck it. If there are gaps, use more leaves to cover, tucking the edges inside the pan. Sprinkle the top with water, about 3-4 handfuls, or brush lightly with olive oil and bake for 30”. Allow to cool for 10-15”. Place a serving dish over the loaf, invert and release the loaf. DECORATING THE WREATH: Reserve some filling and place in the center of the cooked loaf and add colorful garnishes. Lemon is a traditional taste with grape leaf recipes. May be served with tzatsiki sauce and a few diced tomatoes on top. Great for an appetizer or as a meal.

GREEN BAY PACKER ITALIAN SOUP-THIRD PLACE WINNER

9 c. water, 1 lg. green pepper-diced, 2 c. carrots-diced, 1 lg. rutabaga-cubed, 1 can cut green beans (drained), 1-24 oz. jar spaghetti sauce, 1 tsp. garlic powder, 2 tsp. Italian seasoning, ½ c. grated parmesan cheese, 1 c. celery-diced, 1 lg. onion-diced, 5 med. potatoes-cubed, 1 sm. pkg. frozen peas, 5 Abby Land pre-cooked Brats (cut into bite-size pieces), 1 tsp. black pepper, 3-4 Tbs. beef base (to taste) DIRECTIONS: Add rutabagas, carrots, celery, green pepper, potatoes and onion to water; bring to boil and simmer until vegetables are tender. Add peas, green beans, spaghetti sauce, grated parmesan cheese, brats and seasonings. Simmer 15 minutes. Yields 10-12 servings. Serve with garlic bread

BONUS RUTABAGA RECIPES 2010

BAGA BLOSSOMS-HONORABLE MENTION WINNER

1 c. margarine, 1 c. sugar, 1 c. cooked-mashed rutabagas, 1 egg, 1 tsp. vanilla, 2 c. sifted flour, 1 tsp. baking powder, 1 tsp. soda, ½ tsp. salt, 1 tsp. cinnamon, ½ c. chopped raisins, ½ c. chopped walnuts DIRECTIONS: Mix margarine, sugar, mashed rutabagas, egg and vanilla. Add mixed dry ingredients. Add rains and chopped walnuts. Scoop onto a greased cookie sheet and bake @ 350 degrees approximately 10 minutes or until lightly browned. Frost, if desired.

RUTABAGA APPLE CASSEROLE

3 c. peeled sliced rutabaga, 2 medium apples-sliced, ½ c. brown sugar-packed, 3 Tbs. butter, salt DIRECTIONS: Cook rutabaga slices in boiling salted water until just tender; drain. Place half of rutabaga slices and half of apple slices in greased 1 qt. casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake covered at 350 degrees for 30 minutes.

CREAMY BAGA-HAM SOUP

Peel & slice 1 medium rutabaga, several carrots and a small onion cut into small pieces and cook in saucepan with water to cover. Cook until tender. Drain. Put mixture in blender and blend until smooth. Heat 2 c. blended vegetables; add 1 can of chicken broth, ¼ tsp. celery salt, 1 (2 oz.) pkg. of chopped smoked ham slices. Heat until warm and blended, and then add 1 c. of half-and-half. Mix together. Then rehear in microwave slowly, 3-5 minutes. Serve.

RUTABAGA FUDGE

3 oz. unsweetened chocolate, ¼ c. butter, 1/3 c. cold well-mashed rutabaga, 1 tsp. vanilla, 1 dash salt, 4 c. powdered sugar-sifted DIRECTIONS: Melt chocolate and butter over low heat or microwave. Remove from heat. Add rutabaga, salt and vanilla. Mix well. Blend in sugar and mix. When mixture is moistened turn out on board, knead until smooth and thoroughly mixed. Press into an 8-inch square pan. Chill. Cut into 1-in. squares.

RUSTIC RUTABAGA & CHEESE SOUFFLE

6 c. crusty French bread or crusty dinner rolls cut into 1” cubes, ½ lb. grated American Cheese, 1 c. grated rutabaga, 2 eggs, 2 c. milk, 1 Tbs. finely grated onion, 1 tsp. ground mustard, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. garlic powder, 2 Tbs. butter, butter for greasing baking dish, 1 sheet of parchment paper cut to fit size of baking dish DIRECTIONS: Grease very well with butter the sides and bottom of soufflé dish or other tall-sided casserole. In bottom of dish, place layer of bread cubes to completely cover bottom, then place ½ of the baga in thin layer and follow with layer of ½ the cheese. Repeat ending with layer of cheese. In small mixing bowl whisk eggs until slightly frothy, add the onion, mustard, salt, pepper & garlic powder. Whisk until well-mixed. Whisk in milk. Pour this mixture evenly over the layers of bread, cheese & baga. Cut butter into small pieces and dot the top of soufflé with it. Place in preheated oven and bake 1 hr. After ½ hr., place sheet of parchment paper over top of soufflé to prevent over browning. Note: Soufflé will puff up while cooking but will start to deflate as it cools.

RUTABAGA SHEPHERDS PIE

1 stalk celery-chopped, 3 carrots peeled & chopped, 1 sm. rutabaga peeled & chopped, ¼ c. frozen peas, 1 lb. stew meat or ground beef, 2 Tbs. olive oil, 1 onion-chopped, 1 tsp. minced garlic, 1-8 oz. can tomato sauce, 1 tsp. salt, ½ tsp. black pepper, ¼ tsp. thyme, ¼ tsp. sage, ½ c. milk or as needed, 3 c. prepared mashed potatoes, 2 Tbs. grated parmesan cheese DIRECTIONS: Preheat oven to 350 degrees. Place celery, carrots, rutabaga and peas in large saucepan and fill with 1” of water. Bring to boil, steaming for 15” or until veggies are tender. Meanwhile heat oil in large skillet over medium heat, add meat, onions and garlic, cook until meat is no longer pink. Drain off any oil. Stir in steamed veggies and tomato sauce. Season with salt, pepper, thyme and sage. Transfer to greased baking dish. Add enough milk to potatoes to make spreadable. Spread over casserole and sprinkle parmesan cheese over potatoes. Bake 25 minutes or until top is browned and casserole is heated through.

APPLE BAGA SOUP

1 stick butter, 1 c. onion-roughly chopped, 1 c. Granny7 Smith apple-peeled, cored and roughly chopped, 1 c. rutabaga-peeled and roughly chopped, 1 c. frozen squash (thawed), 1 c. carrots-scrubbed and roughly chopped, 1 c. canned sweet potato-drained, 1 quart chicken stock, 2 c. heavy cream, ¼ c. maple syrup, salt and cayenne pepper to taste DIRECTIONS: In large saucepan over medium-high hear, melt the butter. Add the onion, apple rutabaga and carrots and cook, stirring occasionally until the onions are translucent. Add the chicken stock and bring to boil. Simmer for 20-25 minutes until all vegetables are cooked though and tender. Add squash and sweet potato. Stir and hear through. Puree vegetables in blender or food processor. Add the cream, maple syrup, salt and cayenne pepper. Return the pot to stove, bring soup to simmer and serve.

EASY CHEESY ‘BAGA BROCCOLI SOUP

2 c, diced rutabaga, 1 bag broccoli florets, 1 medium onion-finely diced, 2 sticks butter, ½ c. flour, 2 cans evaporated milk, 2 cans chicken broth, 2 c. shredded cheddar cheese, salt & pepper to taste DIRECTIONS: Place diced rutabaga in microwave safe dish. Microwave for 5 minutes or if your microwave is preprogrammed for: “Baked Potato” you can time it for 2 potatoes. Cut broccoli florets into bite- size pieces. In large soup pot or Dutch oven, melt butter. When butter has melted and is slightly bubbly, whisk in flour until smooth to create a roux. Keep whisking until flour starts to bubble. Remove from heat and whisk in evaporated milk. Return to heat and whisk in the chicken broth. Add onion, baga and broccoli. Simmer and stir for approximately 20 minutes until broccoli is tender. Add cheese and stir until melted. Cook another 5-10 minutes. Serve.

SUMMER RECIPES WEEK III - AUGUST 17, 2010

COOL CHICKEN PASTA SALAD

4 c. cooked pasta, any shape, 2 c. cooked cubed chicken breast, 2 c. sliced celery, 2 large unpeeled apples-cored and diced, 1 c. seedless grapes-halved, 1 (20 oz.) can pineapple chunks-drained, 1 (11 oz.) can mandarin oranges-drained, ¾ c. mayonnaise, 1 Tbs. white sugar, ½ tsp. salt, 1 pinch nutmeg, 1 pinch black pepper DIRECTIONS: Chill chicken and pasta thoroughly. Mix pasta, chicken, celery, apples, pineapple chunks and mandarin oranges in a large bowl. In a separate bowl, combine mayonnaise, sugar, salt, nutmeg and pepper. Combine mayonnaise mixture with chicken/pasta mixture. Chill before serving.

CUCUMBERS WITH SOUR CREAM

1 c. sour cream, 1 Tbs. sugar, ¼ c. cider vinegar, ¼ c. fresh dill, ¼ tsp. white pepper, ¼ tsp. salt, ½ tsp. celery seed, 2 large cucumbers-peeled and thinly sliced, ½ small onion-thinly sliced, dill for garnish DIRECTIONS: In medium bowl, combine sour cream, sugar, vinegar, dill, pepper, salt and celery seed. Blend well. Add cucumbers and onion to sour cream mixture, toss lightly. Refrigerate at least 2 hours. Sprinkle cucumbers with additional dill and serve chilled.

LIGUINI WITH CHERRY TOMATOES

2 pints assorted cheery tomatoes-halved, 2 Tbs. fresh basil leaves-chopped, 1 Tbs. red wine vinegar, 2 Tbs. olive oil, salt to taste, black pepper, 1 lb. linguini pasta,2 Tbs. Parmesan cheese-grated DIRECTIONS: Combine the cherry tomatoes, basil, red wine vinegar and 1 Tbs. of the olive oil. Season with salt and pepper. Cook the linguini in a large pot of salted water until it is al dente, about 10 minutes. Drain the pasta, return it to the pot and immediately toss it with the remaining olive oil and the Parmesan cheese. Divide the pasta among 4 warm bowls. Spoon the tomato mixture over the pasta and serve immediately.

TOMATO PIE

1-1/2 c. fresh bread crumbs, 1 Tbs. Italian seasoning or 3 Tbs. fresh minced basil, 3 c. sliced tomatoes, 1 small onion-thinly sliced, ½ tsp. salt, ¼ tsp. pepper, 2 c. shredded Swiss, mozzarella, cheddar cheese or mixture of same, 3 eggs-slightly beaten, ¼ tsp. nutmeg, 3-4 slices bacon-diced DIRECTIONS: Preheat oven to 325 degrees. Butter a 9-inch pie plate. Mix crumbs with Italian seasoning. Spread half of crumbs in dish. Arrange ½ of tomato slices, overlapping on crumbs. Top with half the onions, salt, pepper and cheese. Make a second layer of tomatoes, onions, salt, pepper and cheese. Pour the beaten eggs over the top layer of cheese, then spread the rest of the crumbs over the top. Sprinkle on the nutmeg and bacon. Bake in the middle of the oven 45-50 minutes until the bacon is crisp. Cool at least 10 minutes before serving.

MINI FRUIT PIZZAS

1 (18 oz. pkg. -20 cookies) Pillsbury Ready to Bake Refrigerated Sugar Cookies, 1 (8 oz.) pkg. cream cheese-softened, 2 Tbs. frozen limeade concentrate-thawed, ½ c. powdered sugar, 10 fresh strawberries-quartered, 1 kiwi fruit-peeled-cut in half lengthwise and cut into 10 slices, ½ c. fresh blueberries, ½ c. fresh blueberries, ½ c. fresh raspberries DIRECTIONS: Bake cookies as directed on package. Cool 10 minutes or until completely cooled. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar, beat until smooth. Spread each cooled cookie with 1 Tbs. cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

FROSTY MARBLED YOGURT DESSERT

1 c. chocolate wafer cookie crumbs, 3 Tbs. chocolate ice cream topping, 1 quart strawberry cheesecake nonfat frozen yogurt-slightly softened, 1 qt. mixed mixed-berry nonfat frozen yogurt-slightly softened, 2 c. cut-up fruit DIRECTIONS: Spray bottom and side of springform pan with nonstick cooking spray. Mix chocolate wafer crumbs and ice cream topping. Press firmly against bottom of springform pan. Scoop frozen yogurts onto crust, alternating colors. Spread yogurts slightly to smooth. Cover and freeze about 3 hrs. or until firm. Run knife dipped in hot water along side of dessert to loosen; remove dessert from side of pan. Top with fruit.

SUMMER RECIPES WEEK II - AUGUST 10, 2010

BLUEBERRY COFFEE CAKE

2 c. flour, 2 tsp. baking powder, ½ tsp. salt, ¼ c. oil, ¾ c. sugar, 1 egg, ½ c. milk, 1 c. blueberries, TOPPING: 1/3 c. flour, ½ c. sugar, ½ tsp. cinnamon, ¼ c. butter DIRECTIONS: Preheat oven to 375 degrees. Grease and flour a 9-inch pan. Sift together the four, baking powder and salt. Set aside. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping. For the topping: In a bowl, combine 1/3 c. flour, cinnamon and ½ c. sugar. Cut in the butter until mixture resembles coarse crumbs. Bake in the preheated oven for 45 minutes, or until tests done. Cool before serving.

PIZZA PASTA SALAD

8 oz. spiral pasta, 6 Tbs. oil, 1/3 c. grated Parmesan cheese, ¼ c. red wine vinegar or cider vinegar, 1 tsp. dried oregano, 1/2 tsp. salt, 1/2 tsp. garlic powder, 1/8 tsp. pepper, 1 c. cherry tomato halves, 1 c. cubed cheddar cheese, 1 c. cubed mozzarella cheese, ½ c. sliced green onions, ½ c. sliced pepperoni DIRECTIONS: Cook pasta according to pkg. directions. In a jar with a tightfitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

MELON TURKEY SALAD

4 medium cantaloupes-halved and seeded, 4 c. cubed cooked turkey breast, 1-1/2 c. seedless red grapes-halved, 1 c. chopped celery, ½ c. fat-free plain yogurt, ¼ c. reduced fat mayonnaise, 1 tsp. lemon juice, ½ tsp. Ginger, 1/8 tsp. salt, ½ c. chopped unsalted dry roasted cashews DIRECTIONS: Make melon balls fro one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes celery and cantaloupe balls. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour. Stir in cashews just before serving. Spoon 1 c. salad into each cantaloupe half.

ZUCCHINI TOMATO SALAD

6 sm. zucchini-thinly sliced, 4 tomatoes-cut in wedges, 1 green pepper-sliced in rings, ¼ c. onion, ¼ c. vinegar, ½ tsp. salt, ½ tsp. pepper, ½ tsp. garlic salt, ¾ c. oil DIRECTIONS: Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring occasionally. Serve on lettuce, if desired.

SAUTEED GREEN BEANS & CHERRY TOMATOES

2 tsp. olive oil-divided, 1 lb. green beans-trimmed, ½ c. water, 2 cloves garlic-minced, 1-1/2 c. halved cherry tomatoes, 1 Tbs. balsamic vinegar, salt & freshly ground pepper to taste DIRECTIONS: Heat 1 tsp. oil in large skillet. Add green beans and cook, stirring often, until seared in spots, 2-3 minutes. Add water; cover, reduce heat to medium and cook; stirring occasionally, about 3 minutes for tender-crisp. Push the beans to the side; add the remaining 1 tsp. oil and garlic and cook until fragrant about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2-3 minutes. Remove from heat; stir in vinegar, salt & pepper.

ICE CREAM SUNDAE DESSERT

2 c. chocolate chips, 1 (12 oz.)n can evaporated milk, ½ tsp. salt, 1 (12 oz.) pkg. crushed vanilla wafers, ½ c. melted butter, 2 qts. Vanilla ice cream DIRECTIONS: In saucepan over medium heat, melt chocolate chi8ps with milk & salt; cook and stir until thickened, about 25 minutes. Remove from heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into greased 9x13” pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15” or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hrs. before serving.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RICE LAKE FARMER’S MARKET

SUMMER RECIPES - AUGUST 3, 2010

SEA ISLAND SALAD

1 (7 oz. ) pkg. macaroni, ½ c. mayonnaise or salad dressing, ½ c. sour cream, ½ tsp. celery seed, ½ tsp. onion salt, 1 (7 oz.) can tuna-drained, 3/.4 c. diced milk Cheddar cheese, 1 (10 oz.) pkg. frozen peas-thawed, 2 Tbs. minced green pepper, 2 Tbs. diced pimiento DIRECTIONS: Cook macaroni according to package directions. Stir in mayonnaise blended with sour cream and seasonings. Gently stir in green peas Note: One cup of diced chicken or ham may be substituted for tuna.

GREEN BEANS WITH BACON

6 slices thick bacon-chopped, ½ c. onions-chopped, 1 tsp. garlic-minced, 1 lb. fresh green beans-trimmed, 1 c. water, 1/8 tsp. salt, pepper to taste DIRECTIONS: Place bacon in large deep skillet. Cook over medium heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper to taste and serve.

TROPICAL SLAW

1 (20 oz.) can pineapple tidbits, 1 c. chopped walnuts, 3 c. shredded cabbage, 1 c. dried cranberries, 1 (11 oz.) can mandarin oranges, 2 (8 oz.) cartons key lime yogurt, 1 c. miniature marshmallows, ½ tsp. salt, 1 c. flaked coconut DIRECTIONS: Drain pineapple bits. In large bowl, combine cabbage, oranges, coconut, marshmallow, pineapple, walnuts, cranberries and salt. Add yogurt and toss. Cover and refrigerate several hours or overnight.

FRESH FRUIT AND YOGURT ICE POPS

2 c., fresh blueberries-raspberries-strawberries-and sliced bananas-mixed, 2 c. plain or vanilla yogurt, ¼ c. white sugar, 8 small paper cups, 8 popsicle sticks DIRECTIONS: Place the mixed berries, sliced bananas, yogurt and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired. Fill paper cups ¾ full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

POCKETS OF LEMON CAKE

1-Pillsbury white cake mix, 1-1/4 c. water, 1/3 c. oil, 4 egg whites, FILLING: 1 can lemon pie filling or 1 (3.4 oz. lemon instant pudding and pie filling-prepared TOPPING: 1 can Pillsbury Creamy Supreme Lemon Crème or Vanilla Frosting, 1 (8 oz.) container Cool Whip-thawed DIRECTIONS: Heat oven to 35 degrees. Grease and flour 9x1” baking pan. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake @ 35 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled. In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

KEY LIME DESSERT

2 c. crushed graham crackers, 1-1/2 cans sweetened condensed milk, ½ c. margarine-melted, 4 egg yolks, 1 c. lime juice, 8 oz. Cool Whip DIRECTIONS: Preheat oven to 350 degrees. Combine graham crumbs and margarine; mix well. Press into 9”square pan. Combine milk, yolks and lime juice. Pour over crust. Bake 20 minutes or till set. Cool 30 minutes. Top with whipped topping

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RICE LAKE FARMERS MARKET

BLUEBERRY RECIPES - JULY 27, 2010

PUFF PANCAKE WITH BLUEBERRY SAUCE

2 Tbs. butter, 2 eggs, ½ c. milk, ½ c. flour, 2 Tbs. sugar, 1/8 tsp. cinnamon BLUEBERRY SAUCE: ¼ c. brown sugar, 1 Tbs. cornstarch, ¼ c. orange juice, 1 c. fresh or frozen blueberries, ¼ tsp. vanilla DIRECTIONS: Place the butter in a 9” pie plate; bake in a 425 degree oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden. Meanwhile in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from heat; stir in vanilla. Serve with pancake. 4 servings

BLUEBERRY MUFFINS TO DIE FOR

½ c. butter, 2 eggs, 1 tsp. vanilla, 1-1/4 c. sugar, 8 oz. sour cream, ¼ tsp. lemon zest (optional), 2 c., sifted flour, 1 tsp. baking powder, ½ tsp. baking soda, ¼ tsp. salt, ¼ tsp. cinnamon, ½ to ¾ c. blueberries DIRECTIONS: Cream butter and sugar until fluffy. Add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients, stir into cream mixture. Fold in blueberries. Spoon into muffin tins lined with paper cups or greased and floured tins filling about ½ full. Sprinkle a little bit of sugar over top of muffins. Bake at 400 degrees 25-30 minutes

BLUEBERRY BUCKLE

1/4 c. butter-softened, ¾ c. sugar, 2 eggs, 1 tsp. vanilla, 2-1/2 c. flour-divided, 2 tsp. baking powder, ½ tsp. salt, ½ c. buttermilk, 2-1/2 c. fresh or frozen blueberries TOPPING: ¼ c. each-flour, brown sugar, white sugar, ½ tsp. cinnamon, ¼ c. cold butter DIRECTIONS: In mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 c. of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn’t stick to berries). Spread batter in a greased 9” square baking pan. For Topping: combine flour, sugars and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 25-3 minutes or until checks done.

BLUEBERRY LIME MOLD

1 (3 oz.) pkg. lime Jell-O, 1 Tbs. sugar, 2 Tbs. lime juice, 1-1/2 c. boiling water, 1 (8 oz.) Cool Whip, 1 pint fresh blueberries DIRECTIONS: In medium bowl, whisk together the Jell-O, sugar, lime juice and boiling water for one minute or until the gelatin is completely dissolved. Cover and chill for one hour or until slightly thickened. When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color and double in volume. Whisk in whipped topping and fold in blueberries. Lightly grease a 5 or 6 c. gelatin mold and fill with the gelatin mixture. Chill for 4 hours or until firm. Carefully unmold onto a platter and serve.

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RICE LAKE FARMER’S MARKET

NATIONAL ICE CREAM MONTH - JULY 20, 2010

CHOCOLATE MALT

¾ c. milk, ½ c. caramel ice cream topping, 2 c. chocolate ice cream-softened, 3 Tbs. malted milk powder, 2 Tbs. chopped pecans (optional), grated chocolate (optional) DIRECTIONS: In blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired.

BERRIES’N CREAM DESSERT

¾ c. sour cream. 1/3 c. packed brown sugar, 1 c. vanilla ice cream, ¾ c. whipping cream, 1 Tbs. sugar, ½ tsp. vanilla, 3 c. raspberries DIRECTIONS: In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.

ICE CREAM PUDDING

1 (3.4 oz.) pkg. instant pudding mix-any flavor, 1 c. cold milk, 2 c. softened ice cream, any flavor, fresh fruit DIRECTIONS: In a mixing bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired.

BROWNIE MINT PIE

1 (4.6 oz.) pkg. chocolate mints, 1 (15.8 oz.) pkg. brownie mix, 1 unbaked (9-inch) deep-dish frozen pastry shell, vanilla ice cream, hot fudge topping DIRECTIONS: Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell. Bake at 350 degrees for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping and 3 tablespoons chopped mints. Note:Andes mints have been used in this recipe

PINK CLOUD

1 (3 oz.) pkg. strawberry Jell-O, 1 c. boiling water, 1 c. vanilla ice cream, ¾ c. chopped fresh strawberries, ¼ c. chopped pecans DIRECTIONS: In mixing bowl dissolve gelatin in boiling water. Cool until syrup; add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm.

BUSTER BARS

½ lb. crushed chocolate sandwich cookies, ¼ c. melted butter, ½ gallon vanilla ice cream-slightly softened, 1-1/2 c. salted peanuts-chopped, 2 c. powdered sugar, 1-1/2 c. half and half, 12 oz. pkg. semi-sweet chocolate chips, ½ c. butter, 1 tsp. vanilla DIRECTIONS: In large bowl, combined crushed cookies and melted butter; mix well. Press in bottom of 9x13” pan. Sprinkle with peanuts and top with scoops of vanilla ice cream. Spread ice cream gently into an even layer. Place in freezer. In large saucepan, combine powdered sugar, half-half, chocolate chips and butter. Bring to a boil. Lower heat and cook, stirring constantly, for 6-8 minutes until thickened. Remove from heat and add vanilla; stir to blend. Let sauce cool completely. Pour sauce over ice cream and return bars to freezer. Cover and freeze for 4-6 hours until firm.

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JULY SUMMER RECIPES WEEK II - JULY 13, 2010

FRUIT SALAD WITH HONEY LIME DRESSING

DRESSING: 3 Tbs. sour cream, 3 Tbs. canola oil, 2 Tbs. limeade concentrate-thawed, ¼ c. honey, ¼ tsp. cinnamon FRUIT: 2 c. peeled diced cantaloupe, 2 c. diced honeydew melon, 2 c. seedless red or green grapes, 2 c. diced peeled cored pineapple, 2 firm bananas-peeled and sliced, 1 c. strawberries-halved DIRECTIONS: In a small bowl whisk together dressing ingredients; set aside. In large bowl combine fruit. Pour dressing to taste over fruit. Toss gently to coat. Serve. NOTE: To make ahead, prepare fruit and dressing and combine just before serving.

CORN CHIP SALAD

1 lb. ground beef, 1 large head lettuce-chopped, 1-1/2 c. chopped tomatoes, 1 large onion-diced, 1-1/2 c. diced sharp Cheddar cheese, ½ c. diced Monterey Jack cheese, 8 oz. thousand island salad dressing, 2 (15 oz.) cans kidney beans-drained, 1 (16 oz.) pkg. corn chips DIRECTIONS: In large skillet over medium heat, cook ground beef until evenly browned. Drain fat and set aside to cool. In large bowl, mix together the ground beef, lettuce, tomatoes, onion, Cheddar cheese, Jack cheese and kidney beans. Cover and chill for at least an hour. Right before serving, add the dressing and corn chips and toss until evenly coated.

GARLIC HERB GRILLED CHICKEN

1 can Swanson Seasoned Chicken Broth with roasted Garlic, 4 skinless boneless chicken breast halves DIRECTIONS: Pour broth into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 15 minutes. Remove chicken from broth. Grill chicken on lightly oiled grill rack over medium-hot coals 15 minutes or until chicken is no longer pink, turning and brushing often with broth.

GRILLED VEGETBLES

1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Onion Soup Mix, 1-1/2 lbs. assorted fresh vegetables*, 2 Tbs. olive or vegetable oil DIRECTIONS: Brush the grill with olive oil and preheat 5 minutes. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl, until vegetables are evenly coated. Grill vegetables in single layer 6-7 minutes or until tender. Repeat with additional vegetables, if necessary. Slice and use any combination of the following: zucchini; yello9w squash, red, green or yellow bell peppers; carrots; celery and mushrooms.

SUMMER FRUIT PIE

1 9-inch frozen pie crust-thawed, 1 (8 oz.) pkg. cream cheese-softened, 1/3 c. white sugar, 1 (11 oz.) can mandarin oranges-drained, 1 c. fresh strawberries-halved, 4 kiwi-peeled and sliced, 1 c. fresh raspberries, 1 c. fresh blueberries DIRECTIONS: Preheat oven to 400 degrees. Roll pastry into n 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake in preheated oven for 12 to 15 minutes, until light brown. Remove and allow to cool completely. In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

STRAWBERRY RASPBERRY TRIFFLE

3 c. fat-free milk, 2 pkgs. (1 oz. each) sugar-free instant white chocolate pudding mix, 1 angel food cake cut into 1-inch cubes, 3 c. sliced fresh strawberries, 3 c. fresh raspberries, 1 carton (8 oz.) reduced-fat frozen whipped topping-thawed, 3 whole strawberries-quartered DIRECTIONS: In bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the cake cubes in a trifle bowl or 3-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 c. sliced strawberries, 1-1/2 c. raspberries a third of the whipped topping. Layer with a third of the cake and pudding, 1 c. strawberries and a third of the whipped topping. Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate. Yield 14 servings

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SUMMER RECIPES WEEK I - JULY 6, 2010

SENSATIONAL SLUSH

½ c. sugar, 1 (3 oz.) pkg. strawberry Jell-O, 2 c. boiling water, 2 c. sliced fresh strawberries, 1 c. unsweetened pineapple juice, 1 can (12 oz.) frozen lemonade concentrate-thawed, 1 can (12 oz.) frozen limeade concentrate-thawed, 2 c. cold water, 2 liters lemon-lime soda-chilled DIRECTIONS: In large bowl, dissolve sugar and gelatin in boiling water. Place the strawberries and pineapple juice in blender; cover and process until smooth. Add to gelatin mixture. Stir in concentrates and cold water. Cover and freeze for 8 hrs. or overnight. Remove from the freezer 45 minutes before serving. For each serving, combine ½ c. slush mixture with ½ c. lemon-lime soda; stir well.

SUMMER CHICKEN SALAD

4 boneless skinless chicken breast halves (4 oz. each), 1 can chicken broth, 6 c. torn mixed salad greens 2 c. halved fresh strawberries CITRUS DRESSING: ½ c. fresh strawberries-hulled, 1/3 c. orange juice, 2 Tbs. vegetable oil, 1 Tbs. lemon juice, 2 tsp. grated lemon peel, 1 tsp. sugar, ½ tsp. chili powder, ¼ tsp. salt, ¼ tsp. pepper, ¼ c. chopped walnuts-toasted DIRECTIONS: Place chicken in large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until juice run clear. Drain; cover and refrigerate. In large bowl, combine the greens and the halved strawberries; refrigerate. In blender, combine the hulled strawberries, orange juice, oil, lemon juice, lemon peel, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8” slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings

GRILLED SUB SANDWICH

1 large green pepper-thinly sliced, 1 sm. onion-thinly sliced and separated into rings, ½ tsp. olive oil, 1 loaf(1 lb.) unsliced Italian bread, 1/3 c. prepared Italian salad dressing-divided, 2 oz. sliced deli turkey, 4 slices Swiss cheese, 2 oz. sliced deli ham, 3 slices cheddar cheese, 2 oz. sliced deli pastrami, ½ c. sliced dill pickles, 1 large tomato-thinly sliced, additional olive oil DIRECTIONS: In a bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12” square). Fold foil around vegetables and seal tightly. Grill covered over medium-hot heat for 12-15 minutes or until tender; set aside. Cut loaf in half horizontally; remove bread from top piece, leaving a ½-in. shell. Brush cut sides of loaf with salad dressing place cut side down on grill. Grill uncovered over medium heat 3-5 minutes or until golden brown. Place bottom of loaf on a double thickness of foil (about 18x12”). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato. Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.

BERRY ANGEL DELIGHT

1 c. whipping cream, 2 Tbs. sugar, 2 c. Yoplait Thick & Creamy vanilla yogurt, 1 round angel food cake (8-in.) cut into 1” pieces, 1 c. each fresh blueberries & raspberries, 1 c. quartered fresh strawberries DIRECTIONS: In bowl, beat whipping cream & sugar with mixer on high speed until stiff peaks form. Fold in yogurt. In large bowl, place cake pieces; fold in yogurt mixture. In medium bowl, gently mix berries together. Spoon half the cake mixture into 9-in. springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover; refrigerate at least 4 hours or overnight.

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JULY 4TH 2010 RECIPES - JUNE 29, 2010

ROCKET POPS

INGREDIENTS: 1 pkg. (4-serving-size) red Jell-O, 1 pkg. (4-serving size) blue Jell-O, 1-8 oz. Cool Whip, paper cups, wooden sticks DIRECTIONS: Mix red JELL-O and ½ c. sugar in a bowl. In separate bowl, repeat with blue JELL-O. Stir 1 c. boiling water into each until dissolved. Add 2 c. ice water to each bowl. Pour about ¼ c. red gelatin into 16 (5 oz.) paper cups. Freeze 1 hr. Refrigerate bowl of blue gelatin 1 hr. Place thawed Cool Whip over red gelatin in cups. Top with blue gelatin. Freeze 1 hr. or until almost firm. Insert wooden sticks. Freeze. To serve: Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom to release.

FOURTH OF JULY CUT-OUTS

3 Tbs. butter or margarine, 1 (10 oz.) pkg. regular marshmallows, 6 cups Rice Krispies, canned frosting or decorating gel, assorted sprinkles, 12 wooden ice cream sticks (optional) DIRECTIONS: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture into 15x10-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookies cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. Best served the same day.

RED, WHITE AND BLUE BURGERS

2 lbs. ground beef sirloin, 1 red onion-diced, ½ pkg. (1 oz.) dry ranch salad dressing mix, 4 oz. crumbled blue cheese DIRECTIONS: Preheat grill for medium-high heat and lightly oil the grate. Lightly mix together the ground sirloin, onion, ranch salad dressing mix and blue cheese in a bowl. Form into 6 patties. Grill the burgers for about 5 minutes per side on the prepared grill, until done.

RED, WHITE AND BLUE AMBROSIA

1 pint heavy cream, 1 Tbs. powdered sugar, 2 c. sour cream, 1-1/2 c. flaked coconut, 1 (20 oz.) can crushed pineapple-drained, 1 pint strawberries-hulled and sliced, 1 pint fresh blueberries, 3 c. miniature marshmallows DIRECTIONS: Combine the heavy cream and powdered sugar in a large bowl. Whip with electric mixer until thick. Mix in sour cream. Use rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.

FRUIT-TOPPED FLAG CAKE

FOR THE CAKE: 2-1/3 c. flour, 1 Tbs. baking powder, ½ tsp. salt, ½ c. butter-softened, 1-1/2 c. sugar, 2 large eggs, 1 tsp. vanilla, 1-1/4 c. milk FOR THE FROSTING: 2 c. chilled heavy cream, 3 Tbs. powdered sugar, ½ pint fresh blueberries, 2 pints fresh raspberries, 1 bag large marshmallows MAKING THE CAKE: Preheat oven to 350 degrees. Grease and flour 9x13 baking pan. On sheet of waxed paper, combine flour, b. powder and salt. Mix well. Using electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs, one at a time. Beat in vanilla. On low speed, alternately beat flour mixture and milk into butter mixture. Spread batter in pan; smooth top. Bake cake until tests done, about 35-40 minutes. Transfer pan to wire rack; cool 10 minutes. Turn cake onto rack and cool completely. DECROATING THE CAKE: Beat cream and powdered sugar on high speed with electric mixer until soft peaks form. Spread whipped cream over top and sides of cake. Using skewer, mark cake with 7 lengthwise rows. Arrange blueberries in a rectangle in upper left-hand corner of cake. Add a second layer of blueberries, if desired. Arrange raspberries in stripes using the lines marked on cake as a guide. To make stars, flatten marshmallows with a rolling pin, and with small star-shaped cookie cutter, cut out one or more stars per marshmallow. Gently place the stars on top of the blueberries on the cake. Refrigerate for 1 hour or until ready to serve.

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JUNE DAIRY MONTH RECIPES WEEK IV - JUNE 22, 2010

STRAWBERRY SOUR CREAM BREAD

1 c. sour cream, 1 c. strawberry jam, 1 c. butter, 1-1/2 c. sugar, 4 eggs, ½ tsp. lemon extract, ½ tsp. vanilla, ½ tsp. baking soda, 3 c. flour, ¾ tsp. cream of tartar DIRECTIONS: Preheat oven to 350 degrees. Spray two 9x5” loaf pans with non-stick cooking spray. Fold sour cream into jam. Cream butter and sugar; add eggs and extracts and beat well. Combine dry ingredients. Add jam mixture to dry ingredients. Pour into prepared baking pans and bake for 40-45 minutes or until bread tests done. Cool in pans for 10 minutes, then remove from pans.

SOUR CREAM AND CHIVE POTATO CASSEROLE

4 lbs. potatoes (12 medium), 1/8 tsp. pepper, 8 oz. light cream cheese, ¼ c. chopped fresh chives, 1 c. lowfat sour cream, ½ tsp. paprika, 1 tsp. garlic powder, 2 Tbs. butter DIRECTIONS: Boil and mash the potatoes by hand. Don’t over mix or they will become gummy. Add cheese, sour cream, salt and pepper with a wooden spoon until mixed. Fold in chives and spoon into a baking dish. Top with paprika and butter. Bake @ 350 degrees for 30 minutes.

CHEESY VEGETABLE CASSEROLE

1 can condensed cheddar cheese soup-undiluted, 2 c. shredded cheddar cheese-divided, ½ c. sour cream, ¼ c. milk, 1-16 oz. pkg. frozen mixed vegetables-thawed and drained, 1-1/2 c. French fried onions

DIRECTIONS: In 2 qt. baking dish combine soup, 1 c. cheese, sour cream and milk. Stir in vegetables. Bake uncovered @ 350 degrees for 30 minutes or until hot. Top with remaining cheese and French fried onions. Bake 5 minutes longer or until onions are golden brown.

BROCCOLI ORANGE SALAD

Dressing: 1 egg, ¼ c. sugar, 1 tsp. prepared mustard, ½ tsp. cornstarch, 2 Tbs. water, 2 Tbs. cider vinegar, 2 Tbs. mayonnaise, 2 Tbs. sour cream, 1-1/2 Tbs. butter DIRECTIONS: Combine the egg, sugar, mustard and cornstarch. Whisk until smooth. Add the vinegar and water and cook until thickened. Remove from the heat. Stir in the mayo, sour cream and butter. Set aside to cool. Combine for the Salad: 4 c. broccoli flowerets, 1 c. salted cashews, 1 c. cubed Swiss cheese, 1 can drained mandarin oranges, ½ c. chopped craisins, 6 strips bacon-cooked crisply and crumbled, ½ c. chopped red onion DIRECTIONS: Place in large bowl and toss. Just before serving, add the dressing and toss to coat.

DEVIL’S FOOD CARAMEL TORTE

1 pkg. devil’s food cake mix, 1 c. buttermilk, ½ c. vegetable oil, 3 eggs, 1 (7 oz.) pkg. milk chocolate turtle candies-chopped-divided, 1 Tbs. cocoa, 1-1/2 c. whipping cream, 1/3 c. caramel ice cream topping, 1 can (16 oz.) chocolate frosting, additional milk chocolate turtle candies-broken-optional DIRECTIONS: Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In large mixing bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 c. candies and cocoa; fold into batter. Pour into prepared pans. Bake @ 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper. In small mixing bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies. Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies, if desired. Refrigerate until serving.

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DAIRY MONTH RECIPES 2010, WEEK II - JUNE 8, 2010

HUNGRY MAN’S BREAKFAST CASSEROLE

1 lb. bulk breakfast sausage, 3 c. shredded potatoes-drained & pressed, ¼ c. butter-melted, 12 oz. mild Cheddar cheese-shredded, ½ c. onion-shredded, ½ c. green pepper-chopped, 1 lb. small curd cottage cheese, 6 jumbo eggs DIRECTIONS: Preheat oven to 375°. Cook sausage in skillet over medium-high heat until evenly brown. Drain, crumble & set aside. Stir together potatoes and butter. Line bottom & sides of baking dish with potato mixture. Combine sausage, cheese, onion, pepper, cottage cheese and eggs; pour into baking dish. Bake for 60” until center checks for doneness. Let cool for 5 minutes before serving.

SOUR CREAM COFFEE CAKE

1 egg, 1-1/2 c. sifted flour, ¾ c. sugar, 2 tsp. baking powder, 1 Tbs. melted butter, ¼ tsp. baking soda, 1 c. sour cream, ¼ tsp. salt, 1 tsp. vanilla, Brown Sugar Topping recipe below, ½ c. chopped pecans or walnuts DIRECTIONS: Preheat oven to 375°. Melt butter. Break the egg into a mixing bowl & add the sugar & butter. Mix with wire whisk. Add sour cream and vanilla; beat until smooth. Sift the flour, baking powder, salt & soda together into a bowl. Then add slowly and mix into sour cream mixture. Butter 9” square pan and scrape in the batter. Cover with Brown Sugar Topping. Bake for 30 minutes. Test the coffee cake with toothpick to be sure that it is cooked in the middle. Remove from oven, cut into pieces & serve.

BROWN SUGAR OTPPING: ½ c. brown sugar, 2 Tbs. flour, ¼ c. butter-melted, ½ tsp. Cinnamon, ½ c. chopped pecans or walnuts DIRECTIONS: Mix ingredients using a fork. Sprinkle on coffee cake.

CREAMY FRUIT SALAD

1/3 c. orange juice, 1/3 c. unsweetened pineapple juice, ¼ c. sugar, 1 egg-beaten, 1 Tbs. plus ¼ c. lemon juice-divided, 1 c. whipping cream-whipped, 6 medium red apples-diced, 6 medium bananas-sliced, 3 c. halved green grapes, ¼ c. chopped pecans DIRECTIONS: In heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 Tbs. of lemon juice, Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.

DELMONICO POTATOES

SAUCE: 9 medium potatoes, 1/3 c. butter, 1/3 c. flour, 2-1/4 c. light cream or milk, 2 tsp. salt, ¼ tsp. white or black pepper TOPPING: 1 pkg. (4 oz.) shredded Cheddar cheese, 3 Tbs. bread crumbs DIRECTIONS: Cook potatoes in salted water 20-30 minutes or until tender. Drain & cool. Peel & dice. TO MAKE THE SAUCE: In large saucepan over medium-high heat, melt butter; stir in flour, stirring constantly. Gradually add cream and cook until thick and bubbling. Stir in salt & pepper. Gently stir in diced potatoes. Pour into greased 7”x11” baking pan. Sprinkle with topping. Bake in preheated 325° oven for 25 minutes or until cheese melts and is bubbly.

VANILLA DREAM FLOAT

1-1/2 pints cookie dough ice cream, 2 c. cream soda DIRECTIONS: Place 2 large scoops of ice cream in the bottom of each of four 8 oz. glasses. Fill each glass with cream soda.

PEACH-BERRY FROZEN DESSERT

8 oz. pkg. fat-free cream cheese-softened, 2 (6 oz.) cartons peach fat-free yogurt, ½ of an 8 oz. container frozen light whipped dessert topping-thawed, 1 c. chopped peeled fresh peaches, frozen unsweetened peach slices-thawed-drained and chopped; or one 8-1/4 oz. can peach slices (juice pack) drained and chopped, 1 c. fresh or frozen unsweetened blueberries-raspberries and/or strawberries-thawed and drained if frozen, mint leaves and fresh berries-optional DIRECTIONS: In medium bowl combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches and the 1 c. of berries. Pour into a 2 qt. square baking dish. Cover and freeze about 8 hours or until firm. To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Make-Ahead Directions: Prepare dessert as directed through Step 2. Cover and freeze for up to 1 week.

DAIRY MONTH RECIPES-WEEK I JUNE 1, 2010

CHEESY BACON & EGG BRUNCH CASSEROLE

8 slices bacon, 1 medium onion-chopped,1 loaf (8 oz.) Italian bread-cut into 1-inch cubes (5 cups), 2 c. shredded Cheddar cheese, 1 c. shredded mozzarella cheese, 1 c. cottage cheese, 5 eggs, 1-1/2 c. milk, ½ tsp. ground mustard, ½ tsp. nutmeg, ¼ tsp. pepper DIRECTIONS: Preheat oven to 350°. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread ½ of the bread cubes in 9x13” baking dish. Layer with ½ each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat egg in medium bowl until foamy. Add milk, mustard, nutmeg, and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40-50 minutes or until center is set and top is golden brown.

EASY BUTTERMILK BISCUITS

2-1/2 c. flour, 3 tsp. baking powder, 1 tsp. salt, ½ tsp. baking soda, 1/3 c. butter-melted, 1 c. buttermilk DIRECTIONS: Combine flour, baking powder, salt and soda. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball. Roll out to ½” thickness. Cut into 2-inch rounds. Place biscuits on greased cookie sheets. Bake at 450° for 10-12 minutes.

ST. LOUIS SALAD

SALAD: 2 c. broccoli florets, 2 c. cauliflower florets, ½ c. red onion-diced, 1 c. Swiss or Monterey Jack cheese-shredded, 6 slices bacon-fried and crumbled, salt & pepper to taste DIRECTIONS: Combine first five ingredients in a large bowl. Toss with salt and pepper to your taste. DRESSING: 1 c. mayonnaise, 1 c. sour cream, 1 Tbs. lemon juice, 1 Tbs. sugar DIRECTIONS: Whisk dressing ingredients together well. Pour over salad and toss gently. Chill for at least two hours up to over night. Toss once more before serving.

BEEF STROGANOFF (FROM 1961 BETTY CROCKER COOKBOOK)

½ lb. fresh mushrooms-sliced, 1 large onion-chopped, ¼ c. butter, 2 lbs lean ground beef, 4 Tbs. flour, 1 tsp. salt, 2 c. beef broth, 1 c. sour cream DIRECTIONS: Sauté mushrooms and onions in 2 Tbs. of the butter and remove from pan. Add additional butter to the pan and melt. Brown the meat in the butter. Sprinkle flour and salt over browned meat. Stir and add the beef broth. Cook until slightly thickened. Add the mushrooms and onions. Add sour cream and heat. (Do not boil.) Serve over noodles or rice. (This makes a lot so you can remove half of the mixture before adding the sour cream and freeze it. Then when ready to use, reheat it, add the sour cream and it tastes fresh again.

BUTTERSCOTCH CREAM CHEESE BARS

1 (10 oz.) pkg. butterscotch chips, ½ c. butter, 2 c. graham cracker crumbs, 8 oz. pkg. cream cheese, 1 (14 oz.) can sweetened condensed milk, 1 tsp. vanilla, 1 egg, 1 c. chopped pecans DIRECTIONS: In medium saucepan, melt butterscotch chips and butter over low heat. Remove from heat. Stir in cracker crumbs and mix well. Reserve 2/3 c. mixture. Press remainder firmly into bottom of a buttered 9x13” pan, making a uniform layer. Preheat oven to 325°. In a large bowl, beat cream cheese until light and fluffy. Beat in condensed milk, vanilla and egg; fold in nuts. Pour into prepared pan. Scatter RESERVED crumb mixture evenly over top. Bake for 20-25 minutes or until tests done. Cool to room temperature, and then chill.

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MEMORIAL DAY WEEKEND RECIPES - MAY 25, 2010

BRUNCH BERRY PIZZA

1 c. flour, ¼ c. powdered sugar, ½ c. cold butter, ½ c. chopped pecans, 1 (8 oz.) pkg. cream cheese-softened, 1 egg, 1/3 c. sugar TOPPING: 1-3/4 c. frozen mixed berries-thawed, ½ c. sugar, 2 Tbs. cornstarch, ¼ c. water, 2-1/2 c, fresh strawberries-sliced, 2 c. fresh blackberries, 2 c. fresh raspberries, 1 c. fresh blueberries DIRECTIONS: In bowl, combine flour and p. sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12” pizza pan. Bake @ 350° for 12-14” or until crust is set and edges are lightly browned. Meanwhile, in another bowl, beat cream cheese, egg, and sugar until smooth. Spread over crust. Bake 8-10” longer or until set. Cool to room temperature. For Topping: process mixed berries and sugar in blender until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.

LAYERED GARDEN PASTA SALAD

1 (8 oz.) pkg. shell macaroni, ½ c. sliced green onions, ¼ c. bacon bits, 1 c. mayonnaise, ¼ c. lemon juice, 3 Tbs. parmesan cheese, 1 tsp. garlic powder, 4 c. shredded lettuce, 1 medium cucumber-sliced, 1 c. cauliflower florets, 1 c. broccoli pieces, 2 medium tomatoes-cut in wedges DIRECTIONS: Cook macaroni as pkg. directs. Drain and rinse with cold water. Stir together macaroni, onions and 2 Tbs. bacon bits. Mix the mayo, lemon juice, cheese, sugar, garlic powder in a large bowl. Layer the lettuce, macaroni mixture, cucumber, cauliflower, broccoli and tomato in large serving bowl. Pour dressing evenly over top. Cover. Refrigerate at least 2 hours. Sprinkle with 2 Tbs. bacon bits just before serving.

POPPY SEED FRUIT SALAD

1/4 c. honey, ¼ c. limeade concentrate, 2 tsp. poppy seeds, 1 c. halved fresh strawberries, 1 c. cubed fresh pineapple, 1 c. fresh blueberries, 1 c. cubed seedless watermelon, ¼ c. slivered almonds-toasted DIRECTIONS: In a bowl, combine the honey, limeade concentrate and poppy seeds. In a serving bowl, combine the fruit. Drizzle with dressing; toss gently to coat. Sprinkle with almonds. Serves 4-6.

DECKED-OUT BURGERS

1 c. (4 oz.) shredded cheddar cheese, 1 jar (4-1/2 oz.) sliced mushrooms-drained, 1/3 c. mayonnaise, 6 bacon strips-cooked and crumbled, 1-1/2 lbs. ground beef, ¼ c. finely chopped onion, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. garlic powder, 1/8 tsp. hot pepper sauce, 6 hamburger buns-split, lettuce leaves and tomato slices-optional DIRECTIONS: In bowl, combine cheese, mushrooms, mayonnaise and bacon; cover and refrigerate. In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Shape the meat mixture into six ½ in.-thick patties. Grill covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese beings to melt. Serve on buns with lettuce and tomato, if desired.

FROSTED CUPCAKE ICE CREAM CONES

1 pkg. supermoist cak mix (any flavor), 30-36 flat-bottom ice cream cones, 1 tub (12 oz.) whipped frosting (any flavor), assorted candies, cookies, miniature chocolate chips or colored candy sprinkles DIRECTIONS: Heat oven to 350°. Make the cake mix according to package directions. Fill each cone about ½ full of batter. Stand the cones in the muffin tin. Bake for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely, about one hour. Frost with the frosting, then have fun decorating.

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KITCHEN & FLOOR DÉCOR

AMUNDSON’S APPLIANCES

RHUBARB RECIPES 2010-WEEK I MAY 18, 2010

RHUBARB RIBBON BRUNCH CAKE

¾ c. sugar, 3 Tbs. cornstarch, ¼ tsp. cinnamon, 1/8 tsp. nutmeg, 1/3 c. cold water, 2-1/2 c. sliced fresh or frozen rhubarb, 3-4 drops food coloring-optional BATTER: 2-1/2 c. flour, ¾ c. sugar, ¾ c. cold butter

Cubed, ½ tsp. each baking powder and baking soda, ½ tsp. salt, 1 egg-lightly beaten, 1 carton (6 oz.) vanilla yogurt, 1 tsp. vanilla TOPPING: 1 egg-beaten, 8 oz. Mascarpone cheese, ¼ c. sugar, ½ c. each chopped pecans and flaked coconut DIRECTIONS: In large saucepan, combine sugar, cornstarch, cinnamon, nutmeg and water until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring, if desired. Set aside. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c. for topping. Add the baking powder, baking soda and salt to remaining crumb mixture. In a small bowl, combine the egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9-in. springform pan. Combine the egg, Mascarpone cheese and sugar; spoon over batter. Tip with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over top. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

RHUBARB MUFFINS

1 egg, 1-1/4 c. brown sugar, 1 c. buttermilk, ½ c. oil, 2 tsp. vanilla, 2-1/2 c. flour, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp. salt, 1-1/2 c. rhubarb, ½ c. walnuts TOPPING: 1/3 c. sugar, 1 tsp. cinnamon, 1 tsp. butter-melted DIRECTIONS: In mixing bowl, beat egg. Add brown sugar, buttermilk, oil, and vanilla; Beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups ¾’s full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean.

ALMOND RHUBARB COBBLER

1 c. sugar-divided, ½ c. water, 6 c. rhubarb, 2 Tbs. flour, 2 Tbs. butter, ½ c. slivered almonds-toasted TOPPING: 1 c. flour, 2 Tbs. sugar, 1-1/2 tsp. baking powder, ¼ tsp. salt, ¼ c. cold butter, 1 3egg, ¼ c. milk DIRECTIONS: In large saucepan, bring ½ c. sugar and water to boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2 quart shallow baking dish. Drop topping into six mounds over the rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm.

RHUBARB PIE

3 c. chopped rhubarb, 1 c. sugar, 3 Tbs. flour, ½ tsp. finely grated orange peel, 1/8 tsp. salt, 1 9-inch double pie crust, 2 Tbs. butter DIRECTIONS: Preheat oven to 400 degrees. In a large bowl, combine rhubarb, sugar, flour, orange peel and salt. Pour into unbaked pie shell and dot with butter. Top with lattice crust. Bake for 40 to 50 minutes or until bubbly and crust is lightly browned. *To make lattice crust, cut a rolled crust, cut a rolled crust into 1-inch strips; lay half of strips parallel to each other over top of filling. Lay remaining strips across first strips in an angle; seal and flute if desired.

PROGRAM SPONSORS: MAIN STREET MARKET, AMUNDSON’S APPLIANCES, KITCHEN & FLOOR DECOR

GREAT AMERICAN BAKE SALE RECIPES - MAY 11, 2010

SNACK MIX

8 c. Crispex cereal, 2 c. small pretzel twists, 2 c. cashews, 1 c. brown sugar, ¾ c. butter, 2 c. M & M’s DIRECTIONS: Boil sugar and butter for 2 minutes. Place cereal, pretzels and cashews in large bowl. Stir butter mixture into cereal mixture. Put on cookie sheet and bake. Cool and add M & M’s.

SUGAR AND SPICE COFFEE CAKE

BATTER: 2 c. flour, ¾ c. sugar, 3 tsp. baking powder, ¾ tsp. salt, 6 Tbs. butter, 1 egg-beaten, ¾ c. milk TOPPING: ½ c. brown sugar, 2 Tbs. flour, 2 tsp. cinnamon, 2 Tbs. melted butter, ½ c. chopped nuts-optional DIRECTIONS: Spray 8-inch square aluminum disposable pan with non-stick cooking spray. Sift dry ingredients. Cut in butter. Add egg and milk; mix lightly. Spread half of the mixture in the prepared pan. Sprinkle with half of the TOPPING. Spread rest of batter followed with the remainder of TOPPING. Bake @ 375 degrees for 25 minutes.

POPPY SEED BUNDT CAKE

1 pkg. yellow cake mix, 1 sm. pkg. instant vanilla pudding, ¼ c. poppy seeds, ½ c. cooking oil, 4 eggs, 1 c. hot water DIRECTIONS: Beat all ingredients for 2 minutes and pour into greased and sugar Bundt pan. Bake 45-55 minutes at 350 degrees. Cool 20 minutes; remove from pan.

OLD FASHIONED COCOA CUPCAKES WITH FUDGE FROSTING

1-1/4 c. flour, ¾ c. sugar, 1/3 c. cocoa, ¾ tsp. soda, ¾ c. buttermilk or soured milk, 1/3 c. mayonnaise, 1-1/2 tsp. vanilla DIRECTIONS: Hear oven to 350 degrees. Place cupcake paper sin muffin tins. Combine and set aside dry ingredients. Put remaining items in separate bowl and beat until smooth. Add the combined dry ingredients and mix well. Fill baking cups to ¾ full. Bake for about 15 minutes or until slightly firm to finger touch. Do not overbake. Remove from oven and frost while still warm with fudge frosting FROSTING: ½ c. white sugar, ½ c. brown sugar, 3 Tbs. butter, 4 Tbs. milk, ½ c. chocolate chips DIRECTIONS: Make frosting while cupcakes are baking. In heavy saucepan, put all items in except chocolate chips. Heat on moderate heat, but do not boil. Stir often. Add chips and stir until smooth. Remove from heat. Spoon onto cupcakes while both frosting and cakes are still quite warm.

CHOCOLATE SYRUP BROWNIES

1 stick butter or margarine-melted, 1 c. flour, 1 c. white sugar, 4 eggs, 1 large can Hershey’s syrup DIRECTIONS: Mix butter, flour, sugar, eggs and syrup. Put in lightly greased jelly roll pan. Bake at 350 degrees for 20-25 minutes. Frost. CHOCOLATE FROSTING: ¾ c. white sugar, 3 Tbs. butter or margarine, 3 Tbs. milk, ½ c. chocolate chips. Boil sugar, butter and milk for 3 minutes. Add chips, and stir until chips are melted.

LEMON BARS

2 c. flour, ½ c. powdered sugar, pinch salt, 1 c. butter, 2 c. sugar, ¼ c. flour, 1 tsp. baking powder, ¼ tsp. salt, 4 3ggs-slightly beaten, ¼ c. lemon juice DIRECTIONS: Combine 2 c. flour, p. sugar and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Press into greased 9x13” pan. Bake at 325 degrees for 15 minutes. Mix remaining ingredients; spread over baked layer. Return to oven and bake for an additional 25-30 minutes or until toothpick comes out clean. Cool slightly before covering with lemon glaze. LEMON GLAZE: 1 c. p. sugar, 2 Tbs. lemon juice, 2 Tbs. melted butter Blend all ingredients until smooth. Pour over bars.

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KITCHEN & FLOOR DÉCOR

AMUNDSON’S APPLIANCES

MOTHER’S DAY BRUNCH - MAY 4, 2010

BANANA ORANGE SUNRISE

3 c. orange juice, ¼ c. honey, 2 medium bananas-sliced, ice cubes, cranberry juice cocktail DIRECTIONS: Place orange juice, honey and bananas in blender. Add ice cubes until mixture measures 6 cups. Cover and blend on low speed 30 seconds or until smooth. Divide juice mixture among 8 glasses; pour cranberry juice on top.

RASPBERRY BAKED FRENCH TOAST

1-1/4 c. raspberry preserves, ten 4”x4”x1” thick slices egg bread, 1-1/4 c. whole milk, ¾ c. whipping cream, ½ c. sugar, 3 large egg yolks, 3 large eggs DIRECTIONS: Butter a 9”x 13” baking dish. Spread preserves evenly over one side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight. To Bake: Preheat oven to 350°. Bake French toast uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with ½ c. sliced toasted almonds and dust with powdered sugar.

OVEN BAKED OMELET

12 large eggs, ½ c. sour cream, 2 Tbs. chopped fresh thyme, 1 tsp. salt, ¾ tsp. black pepper, ¼ tsp. baking powder, 2 Tbs. butter or margarine, 6 small plum tomatoes-seeded and chopped, 8 oz. Havarti or Monterey Jack cheese-shredded, ½ c. chopped fresh basil DIRECTIONS: Beat first 6 ingredients at medium speed with an electric mixer 2-3 minutes or until well blended. Melt butter; pour into 12” baking dish; add egg mixture. Bake @ 350° for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven and bake 15-20 minutes more or until set. Serve immediately.

HASH BROWN QUICHE

3 c. frozen shredded hash brown potatoes-thawed, 3 Tbs. butter-melted, 1 c. chopped cooked ham, 1 c. shredded Cheddar cheese, ¼ c. chopped green pepper, 3 large eggs, ½ c. milk, ½ tsp. salt, ¼ tsp. black pepper DIRECTIONS: Preheat oven to 425°. Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and the sides of an 8” pie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350°. Combine the ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust. Beat the eggs in a small bowl. Add the milk, salt and black pepper and mix well. Pour the egg mixture over the ham mixture. Bake the quiche until set, 25-30 minutes.

APPLE MUFFINS

1 can apple pie filling, 3 eggs, 2 tsp. apple pie spice, 1 box yellow cake mix DIRECTIONS: Beat together all the ingredients with electric mixer on medium speed. Divide batter equally between 24 paper-lined cupcake wells. Bake @ 350° for 25-30 minutes or until tests done. Cool before peeling off paper liners.

SUNDAY BEST FRUIT SALAD

1 (20 oz.) can pineapple chunks-juice reserved, 2 apples-peeled & cored, 1 can peach pie filling, 2 bananas-peeled & diced, 3 kiwis, 1 pint strawberries. Directions: In small bowl, toss chopped apples in reserved pineapple juice. Allow to sit for 5-10 minutes. In large salad bowl, combine pie filling & pineapple chunks. Remove apples from pineapple juice; add to pie filling mixture. Add chopped bananas to reserved pineapple juice and let sit for 5-10 minutes. Peel and slice kiwi and ½ of strawberries. Chop the other ½ of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

LEMON…LEMON… RECIPES WITH LEMON - APRIL 27, 2010

CITRUS ICED TEA

2 qts. water-divided, 6 individual tea bags, 1-2 mint sprigs, ½ oz. sugar-free lemonade soft drink mix (such as Crystal Light), 2 c. orange juice, ice cubes DIRECTIONS: In Dutch oven bring 1 qt. water to a boil;. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. In container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.

LEMON POPPY SEED MUFFINS

2 c. flour, ¾ c. sugar, ½ tsp. baking soda, ½ c. butter-softened, ½ tsp. salt, 2 eggs, ¼ tsp. baking powder, 1 c. buttermilk, 4 tsp. poppy seeds, 1 tsp. vanilla, 2 Tbs. grated lemon rind DIRECTIONS: Preheat oven to 400°. Combine flour, baking soda, salt, baking powder, poppy seeds, and lemon rind. In large mixing bowl, beat sugar and butter until fluffy; beat in eggs until smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture just until moistened. Fill paper cup-lined or greased muffin cups ¾ full. Bake 20 minutes or until golden brown.

RED POTATO CASSEROLE

2-1/2 lb. small red potatoes, ½ c. butter, 3 Tbs. flour, 1 tsp. salt, 2 c. water, 1 Tbs. lemon juice, fresh dill and chives, ¼ lb. bacon DIRECTIONS: Fry the bacon til crisp. Remove from pan, cool and crumble. Set aside. Cook potatoes in salted water, leaving skins on. May quarter or half, if seem large. In pan over low heat melt butter; stir in flour, salt and pepper, then slowly whisk in water. Continue to cook until thickened. Add lemon juice and stir. Drain the potatoes when done and place in casserole dish. Pour sauce over potatoes. Bake @ 325° for 20 minutes. Top with bacon, minced dill and chopped chives before serving.

FRUITED LEMON GELATIN SALAD

1 pkg. (6 oz.) lemon Jell-O, 2 c. boiling water, 1 can (12 oz.) lemon-lime soda, 1 can (20 oz.) crushed pineapple, 1 can ( 15 oz.) mandarin oranges-drained, 2 c. halved green grapes, 1 egg, 1/3 c. sugar, 2 Tbs. flour, 1 Tbs. butter, 1 c. whipping cream-whipped, lettuce leaves-optional DIRECTIONS: Dissolve Jell-O in boiling water. Stir in soda. Refrigerate until partially set. Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice, if necessary to measure 1 cup; set aside. Stir pineapple, oranges and grapes into Jell-O. Pour into 9x13” dish. Refrigerate. In saucepan over medium heat, combine egg, sugar, flour butter and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in whipped cream. Spread over Jell-O. Refrigerate until firm. Cut into squares; serve on lettuce, if desired.

LEMON ANGEL TORTE CAKE

1 pkg. white angel food cake mix, 1 Tbs. grated lemon zest LEMON CREAM FILLING & TOPPING: 1 c. heavy whipping cream, 1 Tbs. powdered sugar, 1 can prepared lemon pie filling, lemon twists-optional DIRECTIONS: Heat oven to 325°. Add lemon zest to cake mix and prepare according to pkg. directions. Bake in ungreased 10-inch tube pan. Cool. With electric knife of long sharp serrated knife, cut cake horizontally into 3 layers. FOR THE FILLNG: In large mixing bowl, beat cream and powdered sugar to stiff peaks. Fold in pie filling, gently, but thoroughly. Place one cake layer, cut-side up on serving plate. Spread 1 c. of the filling on cake. Repeat with remaining cake layers and filling, ending with cake layer, cut-side down. Spread remaining filling on sides and top of cake. Chill at least 4 hours before serving. Garnish with lemon twists, if desired. Store leftover cake in refrigerator.

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CONTEST WINNING RECIPES - APRIL 20, 2010

“RICE TO THE RESCUE!” RECIPE CONTEST WINNER

TUTTI FRUITTI RICE SALAD

3 c. cooked brown rice, ¾ c. dried cranberries, 1 mango-chopped, ¾ c. chopped pecans-toasted, ¾ tsp. black pepper, ½ c. raspberry vinaigrette dressing, ¼ cup plus two tablespoons fresh chopped parsley-divided DIRECTIONS: In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 c. parsley. Toss well. Garnish with remaining parsley

BEST OF SHOW AWARD OF ALL AMERICAN CASSEROLES-TEXAS STATE FAIR

PAULA’S CHICKEN SPAGHETTI CASSEROLE

2-3 lbs. chicken (skin on), 1 (12 oz.) pkg. of spaghetti, 1 Tbs. butter, 1 bell pepper-chopped, 1 onion-chopped, 1 rib celery-chopped fine, 1 can golden mushroom soup, 2 (10 oz.) can of diced tomatoes and chilies, 2 c. grated Velveeta cheese DIRECTIONS: Place chicken in large pot and add 2 qts. of water; boil until tender (35-40 minutes); reserve broth for cooking spaghetti; cool, skin and remove bones; cut into 1” cubes. In skillet sauté’ pepper, onion and celery in butter until tender. Add soup, tomatoes and chicken to sauté mixture’ simmer. Break spaghetti in thirds; cook spaghetti in chicken broth (about 2 quarts of broth, do NOT drain, leave in pot). Grate cheese. Mix chicken, soup mixture and cheese into spaghetti with broth. Mix together and pour into 9x13” casserole dish, bake at 350° for 1 hr.

BETTY CROCKER PRIZE WINNING CONTEST RECIPE - 2009

CHOCOLATE PEANUT BUTTER COOKIE TREATS

Cookies: 1 pouch of Betty Crocker Peanut Butter Cookie Mix, 3 Tbs. vegetable oil, 1 Tbs. water, 1 egg COATING: 1 c. semisweet chocolate chips, ¼ c. butter, ¼ c. peanut butter, 1 tsp. vanilla, 1-1/2 to 2 c. powdered sugar DIRECTIONS: Heat oven to 375°. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 8-9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on HIGH 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla. Place 1-1/2 c. powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and ½ of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

“THE PIE OF EMERIL’S EYE CONTEST”

CRUNCHY CARAMEL APPLE PIE

1 crust for deep dish 9” pie (homemade or store-bought), ½ c. sugar, 3 Tb. flour, 1 tsp. cinnamon, 1/8 tsp. salt, 6 c. thinly sliced peeled apples, 1 recipe crumb topping (see below) ½ c. chopped pecans, ¼ c. caramel topping INGREDIENTS FOR CRUMB TOPPING: 1 c. packed brown sugar, ½ c. flour, ½ c. quick cooking rolled oats, ½ c. butter DIRECTIONS FOR CRUMB TOPPING: Stir together brown sugar, flour and rolled oats. Cut in ½ c. butter until topping is like course crumbs. Set aside. DIRECTIONS: in large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don’t drop into your oven. Cover edges of pie with aluminum foil. Bake in preheated 375° oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on wire rack and enjoy warm or at room temperature.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

SPRINGTIME RECIPES - APRIL 13, 2010

LEMON POPPY SEED MUFFINS

2 c. biscuit/baking mix, 1 pkg. (3.4 oz.) instant lemon pudding mix, ¼ c. poppy seeds, ¼ tsp. grated lemon peel, 2 eggs, 1 c. milk, ¼ c. vegetable oil, ¾ c. powdered sugar, 1 Tbs. lemon juice DIRECTIONS: In large bowl, combine the baking mix, pudding mix, poppy seeds and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake @ 375° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5” before removing from pan to a wire rack. In small bowl, combine p. sugar and lemon juice; drizzle over muffins.

SPRINGTIME SALAD

10 oz. pkg. frozen peas, 1 c. diced celery, 1-1/2 c. cauliflower flowerettes,1/4 c. diced green onion, 2 Tbs. honey roasted cashews-chopped, ¼ c. bacon-cooked crisp and crumbled, ½ c. sour cream, 1 c. Hidden Valley Ranch Salad Dressing, ½ tsp. Dijon mustard, 1 sm. garlic clove-minced DIRECTIONS: Rinse peas in hot water and drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss carefully. Chill. Sprinkle paprika on top.

SPRING ASPARAGUS SOUP

4 lbs. asparagus-cut into 1” pieces, 1 medium white onion-diced into large pieces, 4 oz. butter, 2 qts. chicken or vegetable stock-heated to boil then set aside, 1 pint heavy cream DIRECTIONS: Saute onions and butter in small stockpot until translucent, add asparagus and continue to sauté 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keep asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth. Add heavy cream while blending. Adjust salt, pepper and sugar. Pass through a fine strainer. Serve immediately.

SPRING VEGETABLE QUICHE

1 Tbs. butter, 6 oz. sliced mushrooms, 1 (9”) unbaked pie shell. 8 asparagus spears about 4 inches in length, ½ tsp. salt, 1 c. shredded Monterey Jack or mild Cheddar cheese, 3 eggs, 1-1/4 c. half and half, grated peel and juice of ½ lemon, ¼ tsp. seasoned salt, pepper to taste, dash of nutmeg-freshly ground if possible DIRECTIONS: Saute mushrooms until lightly browned. Using a slotted spoon, remove to a plate; set aside. Rinse the skillet out; fill with water to a depth of about 2 inches. Add ½ tsp. salt. Bring water to boil; add trimmed asparagus. Cook for about 4-5 minutes or just until tender. Bake the pie crust at 375°for 10 minutes to partially cook the crust. Sprinkle ¾ c. cheese and mushrooms over bottom of shell. Arrange asparagus spears in a spoke fashion over mushrooms. In medium bowl lightly beat eggs with half and half, lemon peel, juice, salt and pepper and nutmeg; pour over vegetables. Sprinkle with remaining cheese. Set the pie on a cookie sheet in 350° oven. Bake for 45 minutes or until knife inserted comes out clean.

BUTTERMILK CAKE WITH WARM LEMON SAUCE

1 c. shortening, 2-1/2 c. sugar-divided, 2 tsp. vanilla, 1 Tbs. lemon juice, 2 tsp. finely grated lemon zest, 6 eggs-room temperature-separated, 3 c. sifted self-rising flour (measure after sifting), ½ tsp. baking soda, ¾ c. buttermilk, sifted powdered sugar, Lemon sauce, Fresh blueberries or strawberries for garnish (optional) LEMON SAUCE: ½ c. butter, 1 c. sugar, ¼ c. water, 1 egg-beaten, ¼ c. lemon juice DIRECTIONS: Using an electric mixer, cream shortening with 1-1/2 c. sugar. Blend in vanilla, lemon juice and zest. Add egg yolks one at a time, blending just until smooth after each addition. Stir baking soda into the buttermilk. To the first mixture add sifted flour alternately with buttermilk, blending well after each addition. In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining ¾ c. sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated. Spoon batter into greased and floured 10” tube pan. Bake @ 350° for 60-75 minutes or until cake tests done. Cool on rack; carefully remove p an and transfer to cake plate. Sift powdered sugar over cake top; serve with warm lemon sauce (below) and garnish if you wish. LEMON SAUCE: In saucepan combine butter, sugar, water, beaten egg and lemon juice. Cook over medium heat, whisking constantly until mixture comes to a boil. Remove from heat and let cool before serving.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

EASTER LEFTOVERS RECIPES - APRIL 6, 2010

BIRD’S NEST EGG SALAD

1 egg, 3 c. chow mein noodles, ¼ tsp. garlic salt EGG SALAD: 6 hard-cooked eggs-chopped, 1/3 c. mayonnaise, 1/3 c. finely chopped celery, 2 Tbs. finely chopped onion, 2 Tbs. minced fresh parsley, 1-1/2 tsp. ground mustard, ½ tsp. lemon juice, ¼ tsp. seasoned salt, lettuce leaves DIRECTIONS: In small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake @ 350° for 11-13 minutes or until set. Cool for 2 minutes; remove to wire rack to cool completely. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon ¼ c. into each nest. Serve on a lettuce-lined place if desired.*Best to use nests same day as baking.

CROCKPOT HAM AND SCALLOPED POTATOES

6-8 slices of ham, 8-10 medium potatoes-peeled and thinly sliced, 2 onions-thinly sliced, 1 c. grated cheddar cheese, 1 (10 oz.) can cream of celery soup, paprika DIRECTIONS: Put half of ham, potatoes and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on LOW 8-10 hours or HIGH 4 hours.

EASY POTATO HAM CHOWDER

½ onion-chopped fine, 4 Tbs. butter, 4 c. frozen hash brown potatoes, 2 c. cooked diced ham, 1 can evaporated milk, 1 can water, 1 can corn-undrained, onion salt, garlic salt, salt & pepper to taste(thickening: 2 Tbs. flour & 1/3 c. water DIRECTIONS: First chop onion and cook in butter till soft, then add the frozen potatoes, corn, water, seasonings, milk and ham, simmer for ½ hr. and thicken with flour mixed in a little water.

BEAN SOUP

1 (16 oz.) pkg. dried navy beans, 7 c. water, 1 ham bone, 2 c. diced ham, ¼ c. minced onion, ½ tsp. salt, 1 pinch black pepper, 1 bay leaf, ½ c. sliced carrots, ½ c. sliced celery DIRECTIONS: Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour. Add ham bone, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

HAM AND ONION SANDWICH SPREAD

1-1/3 c. chopped ham, ¼ c. chopped celery, ¼ c. chopped onion, ¼ c. mayonnaise, 3 Tbs. sweet pickle relish, salt and pepper to taste DIRECTION: Combine all ingredients in medium bowl, mixing well. Season with salt and pepper to taste.

WHITE CHOCOLATE BLONDE BROWNIE WITH WALNUT MAPLE SAUCE

1 c. sifted flour, ½ tsp. baking powder, 1/8 tsp. baking soda, 1/8 tsp. salt, ½ c. chopped walnuts, 1/3 c. butter, 1 c. packed brown sugar, 1 egg-beaten, 1 Tbs. vanilla, ½ c. white chocolate chips MAPLE BUTTER SAUCE: ¾ c. maple syrup, ½ c. butter, ¾ c. brown sugar, ½ c. walnuts DIRECTIONS: Preheat oven to 350°. Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture a little at a time, mixing well. Stir in white chocolate chips. Spread in 9x9x2” pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and maple butter sauce. MAPLE BUTTER SAUCE DIRECTIONS: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

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EASTER DINNER RECIPES - MARCH 30, 2010

HONEY-ORANGE GLAZED HAM

8 lb. fully cooked ham, 2 Tbs. orange juice, 1 c. honey, ¼ tsp. cinnamon, ¼ tsp. ground cloves DIRECTIONS: In a small bowl, combine orange juice, honey, cinnamon and cloves; mix well and set aside. Place ham on rack in shallow roasting pan. Roast in 325 degree oven for 1-1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees, basting with the honey glaze during the last 45 minutes.

CREAMY FRUITED LIME SALAD

1-1/2 c. boiling water, 1 (8-serving size) lime Jell-O, 1 (8 oz.) can crushed pineapple in juice-undrained, 1 c. lowfat cottage cheese, 1 (8 oz.) pkg. cream cheese-softened, 1 c. thawed Cool Whip, ½ c. chopped walnuts, ¼ c. chopped maraschino cherries DIRECTIONS: Stir boiling water into Jell-o in a large bowl, stirring about 2 minutes until completely dissolved. Stir in pineapple. Refrigerate 1-1/4 hrs until slightly thickened. Stir cottage cheese into cream cheese in separate bowl until well blended. Gently stir in whipped topping until smooth. Beat into slightly thickened gelatin with wire whisk until well blended. stir in walnuts and cherries. Pour into 6-cup mold sprayed with nonstick cooking spray. Refrigerate 4 hours or until firm. Unmold. Surround with lettuce leaves, if desired.

SPINACH SALAD WITH RASPBERRY DRESSING

1 large bag baby spinach leaves, 1/3 sliced red onion, sugared pecans, dried craisins, fresh strawberries Dressing: 1 c. mayo, ½ c. sugar, ½ c. raspberry jam, 1/3 c. raspberry vinegar, ¼ c. cherry, strawberry or black raspberry jam, 1 tsp. poppy seed. Blend dressing together and serve with spinach salad ingredients.

CAULIFLOWER AU GRATIN

1 large head cauliflower (about 6 c.), ¼ c. butter-divided, ½ c. diced onion, 1-1/2 c. shredded Cheddar cheese, 1 c. sour cream, ¼ tsp. salt, ½ c. dried bread crumbs DIRECTIONS: Break cauliflower into sections. Cook for 10 minutes in boiling salted water. Drain. Combine cauliflower with 2 Tbs. butter and onion, cheese, our cream and salt. Spoon into 1-1/2 qt. casserole. Melt remaining butter and toss with bread crumbs. Sprinkle over the cauliflower mixture. Bake in preheated 350 degree oven for 30 minutes.

SPRING BERRY CHEESECAKE

¾ c. graham cracker crumbs, ¼ c. finely chopped walnuts, 1 Tbs. firmly packed brown sugar, 2 Tbs. butter-melted, 1 container (6 oz.) cream-style cottage cheese, 2 (8 oz.) pkgs. cream cheese-at room temperature, 1-1/4 c. sugar, ½ tsp. grated lemon peel, 1 Tbs. lemon juice, 1 tsp. vanilla, pinch salt, 4 large eggs at room temperature, 1 (6 oz.) container sour cream, 2 (10 oz. each) pkgs. frozen strawberries in light syrup-thawed, 1 pint strawberries-thinly sliced, strawberries, blueberries, raspberries for garnish, lemon peel for garnish DIRECTIONS: Make crust: Heat oven to 350 degrees. Butter 8-inch springform pan. Combine crumbs, walnuts, butter and brown sugar in small bowl until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides of springform pan with heavy duty foil. MAKE FILLING: Puree cottage cheese in food processor or blender until smooth. Beat cottage cheese in large bowl until light and fluffy, about two minutes. Gradually beat in sugar until completely smooth, 3 minutes. Reduce speed to medium; best in lemon peel, lemon juice, vanilla. Add eggs one at a time beating just until blended. Beat in sour cream just until blended. Pour filling over crust in pan; place in large roasting pan. Place pan on oven rack. Pour enough water into roasting pan to come 1 inch up side of springform pan. Bake 1 hour 15 minutes, until the center is just set. Remove cheesecake from hot water. Cool completely in pan on wire rack. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and remove springform ring. Serve with Strawberry sauce. Garnish with berries, if desired. Makes 12 servings. Strawberry Sauce: Puree strawberries in syrup in food processor or blender until smooth. Transfer to bowl and stir in sliced strawberries.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

EASTER BRUNCH RECIPES - MARCH 23, 2010

SPRINGTIME HAM AND EGG BAKE

6 eggs, ¾ c. flour, 1 tsp. ground mustard, ½ tsp. seasoned salt, ½ tsp. baking powder, 1 (8 oz.) container sour cream, ¾ c. milk, 2 c. cubed fully cooked ham, 1 c. chopped roma tomatoes (3 medium), 2 c. shredded Cheddar, Monterey Jack and American cheese blend , ½ c. chopped fresh chives or 1-1/2 tsp. freeze-dried chives, additional tomato, thinly sliced, if desired, additional chives, if desired DIRECTIONS: Heat oven to 350°. Spray 11x7” baking dish with cooking spray. Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish. Bake uncovered 50-60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

BUNNY PANCAKES WITH STRAWBERRY BUTTER

PANCAKES: 2 c. buttermilk baking mix, 1 c. milk, 2 eggs, ½ c .plain yogurt, assorted candies STRAWBERRY BUTTER: 3 oz. cream cheese-softened, ½ c. butter-softened, 1/3 c. powdered sugar, 1-1/2 c. fresh or thawed frozen strawberries DIRECTIONS: Prepare Strawberry Butter (see below); set aside. Preheat electric griddle to 375°. Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant ½ c. batter into skillet. With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 Tbs. batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1-2 minutes. Decorate with candies to resemble bunny face. Repeat with remaining batter. Serve warm with Strawberry Butter. STRAWBERRY BUTTER DIRECTIONS: Place cream cheese and butter in food processor or blender; process until smooth. Add sugar; process until blended. Add strawberries; process until finely chopped.

MCDONALD’S APPLE MUFFIN COPYCAT RECIPE

1 can apple pie filling, 3 eggs, 2 tsp. apple pie spice, 1 yellow cake mix DIRECTIONS: Beat all ingredients together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake @ 350° for 25-30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.

BREAKFAST FRUIT BOWL

2 c. cubed cantaloupe, 2 large red apples-chopped, 1 c. red or green grapes, 1 medium banana-sliced, ½ c. lemon yogurt, 1 Tbs. orange juice concentrate DIRECTIONS: In serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Makes 6 servings

GRASS AND TWIGS CANDY

2 c. sugar, 3 c. shredded coconut, 1 tsp. lime juice, 1 c. milk, 3 Tbs. butter, green food coloring, 1 c. pretzel sticks-broken up DIRECTIONS: Combine the milk, sugar and butter in a medium saucepan over medium-high heat and stir until sugar is dissolved, Continue to cook without stirring until mixture reaches 235 degrees (softball stage). Stir in the coconut and let it come to a boil. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in lime juice, food coloring and pretzel bits. Stir until well-combined. Drop by spoonfuls onto a greased cookie sheet. Alternately, you can spread it in an 8x8” pan and cut into squares when completely cool. Candy is best eaten within 24 hours. It will keep past then, but get dry and crumbly.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

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ST. PATRICK’S DAY RECIPES WEEK II - MARCH 16, 2010

IRISH PIRATE

1 c. whole milk, 1 pint green mint chocolate chip ice cream, 1 tsp. pure mint extract, 3 Tbs. dark rum, mint sprig for garnish DIRECTIONS: Put the milk, ice cream, mint extract and rum into a blender. Blend on high until smooth, about 15 seconds. Pour into 2 chilled glasses and garnish with a sprig of mint.

PISTACHIO SOUR CREAM BREAD

1 pkg. butter recipe cake mix or yellow cake mix without pudding, 1 pkg. (3.4 oz) pistachio instant pudding, 1 c. sour cream, ¼ c. oil, 3 Tbs. brown sugar, ¾ c. chopped walnuts, 4 eggs-beaten, ¼ c. water, 2-1/2 tsp. cinnamon DIRECTIONS: In mixing bowl, combine cake mix, pudding, oil, water, sour cream and eggs. Beat until smooth on medium speed with electric mixer. In small bowl, toss together brown sugar, cinnamon and nuts. Divide batter between 2 well greased and floured loaf pans, alternating layers of batter with sugar-nut mixture, ending with sugar-nut mixture. Bake at 350 degrees for about 1 hour, or till tests done. Cool a few minutes; remove from pans and let cool completely before slicing.

MIDWESTERN CABBAGE CASSEROLE

Preheat oven to 350 degrees. Lightly spray bottom of a deep casserole dish with nonstick cooking spray. CASSEROLE: 1 head cabbage-coarsely chopped, 1 onion-chopped, ¼ c. butter or margarine-melted, salt and pepper to taste, ½ c. mayonnaise or Miracle Whip salad dressing, 1/3 c. sour cream, 1 can cream of chicken or cream of mushroom soup-undiluted DIRECTIONS: To make casserole: spread cabbage in prepared dish. Sprinkle onion over the top. Pour butter over all. Season with salt and pepper. Combine mayonnaise, sour cream and soup. Pour over top. With a large spoon, stir until well blended. TOPPING: ¼ c. butter-melted, 1 c. cheddar cheese-shredded, 1 sleeve Ritz buttery crackers-finely crushed To make Topping: Combine butter, cheese and cracker crumbs. Mix thoroughly. Sprinkle over the top of the casserole. Bake casserole for 45 minutes, or until top is browned and cheese is bubbly.

WATERGATE SALAD

2 pkgs. instant pistachio pudding mix, 2 (20 oz.) cans crushed pineapple (use juice), 6 oz. cream cheese, 18 oz. Cool Whip, 3 c. small marshmallows, 1 (10 oz.) jar maraschino cherries-chopped & drained, 1 c. chopped pecans DIRECTIONS: Have cream cheese at room temperature to blend in pudding mix. Mix on low speed with mixer until smooth consistency. Add remaining ingredients and nix well by hand. Spray large rectangular pan with nonstick cooking spray; pour mixture into pan and refrigerate overnight before serving.

SHAMROCK SILK PIE

1 (15 oz.) pkg. frozen prepared pie crusts-thawed, 1 (3 oz.) pkg. cream cheese-softened, ¼ c. white sugar, 2 Tbs. flour, ½ c. semi-sweet chocolate chips, 2 eggs, ¼ c. Irish Mist liqueur, 1 (8 oz.) Cool Whip-thawed, 1 Tbs. Irish Mist Liqueur, 3 drops green food coloring DIRECTIONS: Preheat oven to 375 degrees. Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. In large bowl, combine cream cheese, sugar and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs and ¼ c. liqueur. Mix well. Fold in 1 c. Cool Whip. Pour filling into pie shell. Bake for 30-35 minutes or until knife inserted in center comes our clean. Cool. Combine remaining whipped topping, 1 Tbs. liqueur and the food coloring. Spread over pie.

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KITCHEN & FLOOR DECOR

AMUNDSON’S APPLIANCES

ST. PATRICK’S DAY RECIPES WEEK I - MARCH 9, 2010

AMAZINGLY EASY IRISH SODA BREAD

4 c. flour, 4 Tbs. sugar, 1 tsp. baking soda, 1 Tbs. baking powder, ½ tsp. salt, ½ c. margarine-softened, 1 c. buttermilk, 1 egg, ¼ c. butter- melted, ¼ c. buttermilk DIRECTIONS: Preheat oven to 375 degrees.Llightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 c. of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with ¼ c. buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

CABBAGE AND NOODLES

2 c. uncooked egg noodles, ¼ c. Butter Flavor Crisco shortening, ½ c. chopped onion, 3 c. coarsely shredded cabbage, ½ tsp. fennel seed or caraway seed, 2 Tbs. chopped fresh parsley, ½ tsp. salt, ¼ tsp. pepper DIRECTIONS: Cook noodles according to package directions; drain. Set aside. In large skillet melt Butter Flavor Crisco over medium heat. Add onion, cabbage and fennel seed. Cook and stir over medium heat until tender. Transfer to medium serving bowl. Add noodles, parsley, salt and pepper. Serves 4-6.

HOT CORNED BEEF BUNS

1 lb. deli corned beef-chopped, 1 c. shredded cheddar cheese, 2/3 c. mayonnaise, 2 Tbs. dried minced onion, 1 Tbs. dill or sweet pickle relish, 2 Tbs. butter-softened, 6 hamburger buns-split DIRECTIONS: In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over cut side of buns. Spoon corned beef mixture over bottom halves; replace tops. Place in an ungreased 9x13-inch baking pan. Cover with foil. Bake at 425 degrees for 15-20 minutes or until heated through.

IRISH POTATO CASSEROLE

2 c. peeled and shredded potatoes or frozen hash browns-thawed, ½ c. melted butter, 2 eggs-beaten, 1 tsp. minced onion, 1 tsp. salt, ¼ tsp. paprika, ½ c. milk TOPPING: ½ c. shredded sharp Cheddar cheese DIRECTIONS: Preheat oven to 350 degrees. Butter a 1-1/2 qt. casserole dish. In medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned. Makes 2 servings

IRISH TEA CAKE

½ c. butter-softened, 1 c. white sugar, 2 eggs, 1-1/2 tsp. vanilla, 1-3/4 c. flour, 2 tsp. baking powder, ½ tsp. salt, ½ c. milk, ¼ c. powdered sugar for dusting DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9-inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30-35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on wire rack, then turn out onto a serving plate.

Dust with powdered sugar right before serving.

IRISH SHAMROCK COOKIES

½ c. butter-softened, 1 (3 oz.) pkg. instant pistachio pudding mix, 1-1/3 c. baking mix, 1 egg, 1 Tbs. white sugar DIRECTIONS: Preheat oven to 350 degrees. Lightly grease baking sheet. Cream together the butter and the pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough to 3/8” thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake at 350 degrees for 9-10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing, if desired.

PROGRAM SPONSORS: MAIN STREET MARKET, AMUNDSON’S APPLIANCES, KITCHEN & FLOOR DECOR

FROZEN FOOD MONTH RECIPES - MARCH 2, 2010

BAKED SPINACH DIP LOAF

2 pkgs. ( 8 oz., each) cream cheese-softened, 1 c. mayonnaise, 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry, 1 c. shredded cheddar cheese, 1 (8 oz.) can water chestnuts-drained & chopped, 5 bacon strips-cooked & crumbled, 1 green onion-chopped, 2 tsp. dill weed, 1 garlic clove-minced, ½ tsp. seasoned salt, 1/8 tsp. pepper, 1 unsliced round loaf (1 lb.) sourdough bread, raw vegetables DIRECTIONS: In large mixing bowl, beat cream cheese and mayonnaise. Stir in spinach, cheese, water chestnuts, bacon onion and seasonings. Cut a 1-1/2 inch slice off top of the bread; set aside. Carefully hollow out bottom, leaving a ½” shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet. Bake @ 375 degrees for 1-1/4 to 1-1/2 hrs. or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.

SUNDAY BRUNCH CASSEROLE

½ lb. sliced bacon, ½ c. chopped onion, ½ c. chopped green pepper, 12 eggs, 1 c. milk, 1 pkg. (16 oz.) frozen hash brown potatoes-thawed, 1 c. shredded cheddar cheese, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. dill weed DIRECTIONS: In large skillet cook bacon over medium heat until crisp Remove to paper towels; drain, reserving 2 Tbs. drippings. Crumble bacon and set aside. In same skillet, sauté onion and green pepper in drippings until tender; remove with slotted spoon. In large bowl whisk the eggs and milk. Stir in hash browns cheese, salt, pepper dill, onion mixture and reserved bacon. Transfer to greased 9x13” baking dish. Bake uncovered @ 350° for 35-45 minutes or until a knife inserted near the center comes out clean.

BROCCOLI CORN CASSEROLE

1 pkg. (10 oz.) frozen chopped broccoli-thawed, 1 can cream-style corn, 1 egg, 1-1/2 c. stuffing mix, ½ c. butter-melted DIRECTIONS: In large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered @ 350° for 30-35 minutes or until golden brown and bubbly.

APRICOT GELATIN SALAD

2 cans (16 oz., each) apricot halves, dash of salt, 2 pkgs. (3 oz. each) orange Jell-O, 1 can (6 oz.) frozen orange juice-thawed, 1 Tbs. lemon juice, 1 c. lemon-lime soda DIRECTIONS: Drain the apricots, reserving 1-1/2 c. juice; set apricots aside. In small saucepan, bring apricot juice and salt to a boil over medium heat. Remove from the heat; add Jell-O, stirring until Jell-o is dissolved. In a blender combine orange juice, lemon juice and reserved apricots; cover and process until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold coated with nonstick cooking spray. Cover and refrigerate until firm. Unmold and transfer to a serving plate.

RASPBERRY CHOCOLATE PUFFS

1 c. vanilla or white chips, 1 c. raspberry or milk chocolate chips, 1 c. chopped pecans, 1 pkg. (17.3 oz.) frozen puff pastry-thawed, 1 pkg. (12 oz.) frozen unsweetened raspberries-thawed, 1 c. powdered sugar, fresh raspberries, additional vanilla and raspberry chips and powdered sugar-optional DIRECTIONS: In bowl, combine the chips and pecans On a lightly floured surface roll each pastry sheet into a 12” square. Cut in half lengthwise and widthwise, making each 7” squares. Spoon the chip mixture into the center of each square. Pull all corners together below the tips of the corners, forming a pouch. Fold the corner tips down. Place on an ungreased baking sheet. Bake @ 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool. In a food processor or blender, puree raspberries and powdered sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. If desired, garnish with raspberries and chips; dust with powdered sugar.

BANANA BERRY SMOOTHIES

2-1/2 c. orange juice, 1 c. raspberry sherbet, 1 large firm banana, sliced and frozen, 1 c. frozen unsweetened strawberries, 1 c. frozen blueberries DIRECTIONS: in a blender, combine all ingredients in the order listed; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses and serve immediately. 5 servings.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

MEMORABLE RECIPES - FEBRUARY 23, 2010

STROGANOFF CASSEROLE

2 lbs. round steak, flour, 2 cloves, garlic, 3 Tbs. butter, 1 can beef broth, 1 can cream of mushroom soup, 1 can mushrooms (small-size can 1 c. sour cream, 1 (8 oz.) pkg. noodles-cooked and drained, 1 c. grated cheese (your choice), 1 c. crushed potato chips DIRECTIONS: Cut steak into 1-inch strips. Season flour to taste, and coat steak pieces. Brown steak and garlic in butter in large skillet. Add broth and simmer until tender. Add soup, mushrooms and sour cream. Stir in noodles and mix well. Pour into a large greased casserole. Top with cheese, followed by chips. Bake @ 350 degrees for about 30 minutes.

MACARONI AND CHEESE

2 c. elbow macaroni, 1 lb. cheddar cheese, 4 Tbs. butter, 4 Tbs. flour, 2 tsp. Worcestershire sauce, ½ tsp. dry mustard, dash of Tabasco sauce, 2 c. milk, bread crumbs DIRECTIONS: Cook macaroni in salted water until tender. In double boiler, melt butter; stir in flour and dry mustard. Cook until well combined. Slowly whisk in milk and continue stirring as mixture thickens. Add Worcestershire sauce and Tabasco sauce. Slowly add grated cheese until sauce is as thick and cheesy as you like. Pour over drained pasta. Stir. Top with more grated cheese, then bread crumbs. Bake at 350 degrees until bubbly.

COMPANY SALAD

1 pint vanilla ice cream, 1 small pkg. lemon Jell-O, 1 c. hot water, 1 c. grated cheese 1 small can crushed pineapple DIRECTIONS: Dissolve Jell-O in boiling water, then add ice cream, stir until melted. Add pineapple and cheese and put in refrigerator until set in mold or serving dish.

CABBAGE SALAD

1 pkg. shredded cabbage, 4 green onions, 1 pkg. Ramen noodles, ½ c. slivered almonds, 2 Tbs. sesame seeds, 2 Tbs. sugar, 1 c. oil, 3 Tbs. vinegar, ½ tsp. oregano, ½ tsp. pepper DIRECTIONS: Combine sugar, oil, vinegar, oregano, pepper and flavor packets in a small bowl and shake well. In a large bowl, combine crumbled noodles (uncooked), cabbage and chopped onion. Toast almonds and sesame seeds and add to bowl. Pour dressing over this and stir well. Serves 6-8.

CHEDDAR CHEESE BISCUIT DROPS

2 c. Bisquick, 1 c. grated Cheddar cheese, 1 c. milk DIRECTIONS: Add milk to dry ingredients and mix. Drop by large tablespoon one inch apart on baking sheet. Bake @ 425 degrees for 12 minutes.

CREAMED CAULIFLOWER AND PEAS

3 (10 oz.) pkgs. frozen cauliflower, 1 (10 oz.) pkg. frozen peas, ¼ tsp. salt plus ½ tsp. salt, ¼ c. butter, ¾ c. chopped onions, ¼ tsp. pepper, ¼ tsp. nutmeg, milk and 1 c. half & half or light cream, ¼ c. dry bread crumbs, 1 Tbs. melted butter DIRECTIONS: Cook cauliflower as directed on package. Cook peas in ¼ c. water and ¼ tsp. salt. Simmer, covered 3 minutes. Drain peas and save liquid and add milk to make 2 cups. In ¼ c. butter sauté onions until golden. Remove from heat and add flour, salt, pepper and nutmeg. Stir until blended. Slowly add milk and half & half. Bring to a boil, stirring constantly. In a 2 qt. casserole dish, combine 2 vegetables and sauce. Sprinkle bread crumbs and 1 tablespoon butter on top. Cover and refrigerate overnight. Bake, covered for 30 minutes at 400 degrees, then uncovered 20-30 minutes more until bubbly.

BLUEBERRY DESSERT

CRUST: 16 graham crackers-crushed, ½ c. powdered sugar, ¼ c. melted butter DIRECTIONS: Mix ingredients. Pat into greased 9x13” pan. FILLING: 2 eggs-beaten, ½ c. sugar, 1 (8 oz.) pkg. cream cheese DIRECTIONS: Mix eggs and sugar. Add cream cheese and whip together well. Place over crumb crust. Bake at 350 degrees for 20 minutes. Cool. TOPPING: one can blueberry pie filling DIRECTIONS: Spread one can blueberry pie filling over baked crust. Refrigerate overnight. May serve with whipped cream.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

PRESIDENT’S DAY RECIPES - FEBRUARY 16, 2010

RONALD REAGAN’S HAMBURGER SOUP

2 lbs. lean ground beef, 2 Tbs. butter, 2 c. diced onions, 2 chopped garlic cloves, 1-1/2 c. sliced carrots, ¼ tsp. black pepper, 10 oz. can hominy, 1 c. diced green peppers, 3 qts. (12 cups) beef broth or water with bouillon cubes, 16 oz. chopped tomato (canned or fresh), 2 c. sliced celery DIRECTIONS: Brown meat in butter in 6 qt. pot. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered. Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more. Makes 4 qts.

PRESIDENTIAL HONEY WALNUT SALAD

¼ c. chopped walnuts, 2 Tbs. peanut oil, ½ c. Italian dressing, 1/3 c. honey, ¼ c. maple syrup, 1 head romaine lettuce, cut into bite-sized pieces, 1 can sweet dark pitted cherries-drained DIRECTIONS: In medium saucepan, brown the walnuts in the oil over medium heat for 3-5 minutes, stirring occasionally. Add the Italian dressing, honey and maple syrup. Reduce the heat to low and simmer for 5-7 minutes or until hot. Place the lettuce in a large bowl and toss with the dressing. Top with the cherries and serve warm. NOTE: If you don’t like cherries, you can use other types of canned fruit, like mandarin oranges or even pineapple for a tropical-tasting salad.

BILL CLINTON’S TUNA SALAD SANDWICH

1 tsp. mustard-regular 1 can tuna-drained (6-1/2 oz. size), 1 Tbs. mayonnaise, 1 egg-hard cooked and chopped, ½ tsp. salt, 1 tsp. onion-finely chopped, 4 slices whole wheat bread, 1 Tbs. celery-finely chopped, 1 tomato-sliced, 1 tsp. pickle relish, 2 lettuce leaves, 1 tsp. Dijon mustard DIRECTIONS: In medium bowl place tuna, egg, onion, celery, pickle relish, mustards, mayonnaise and salt. With a fork, combine all ingredients well. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.

JFK WAFFLES

8 tbs. butter, 1 Tbs. sugar, 1 tsp. salt, 2 egg yolks, 1 scant cup milk or buttermilk, 1 heaping cup sifted flour, 2 stiffly beaten egg whites, 4 tsp. baking powder, 1 Tbs. sugar and cinnamon mixture (optional) DIRECTIONS: Cream sugar and butter, then add egg yolks and beat well. Add salt, and then alternately add flour and milk while stirring. Fold in egg whites, baking powder and cinnamon sugar mixture (optional). Grease both top and bottom of waffle iron and bake about 2 minutes each batch. Serve with butter and syrup, a variety of jams, honey, fruit, etc.

BARBARA BUSH’S CHOCOLATE CHIP COOKIES

1 c. flour-sifted-PLUS 2 tsp. flour-sifted, ½ tsp. baking soda, ½ tsp. salt, ½ c. butter-softened, 1/3 c. brown sugar-firmly packed, 1/3 c. white sugar, 1 egg, 1-1/2 tsp. very hot water, ½ tsp. vanilla, 1 c. semisweet chocolate chips DIRECTIONS: Preheat oven to 375 degrees. Grease baking sheets. Sift flour, baking soda and salt on wax paper. Beat butter, sugar and egg in large bowl until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake until golden, about 10 minutes. Cool on sheets on wire rack to cool completely.

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VALENTINE’S DAY RECIPES - WEEK II - FEBRURY 9, 2010

RED HOT VALENTINE’S DAY SALAD

2 (3 oz.) pkg. cherry Jell-O, 4 oz. red hots candy, 3 c. boiling water, 20 oz. crushed pineapple-undrained, 2 c. applesauce DIRECTIONS: Dissolve Jell-O and cinnamon red hots in boiling water; set aside and let cool till room temperature. When Jell-O is cooled, add pineapple and applesauce. Pour into oiled 8-cup mold. Chill before serving.

CUPID’S CHOCOLATE CAKE

1 c. butter-softened, 2-1/2 c. sugar, 4 eggs, 2-1/2 tsp. vanilla-divided, 2-3/4 c. flour, 1 c. baking soda, ½ tsp. baking powder, ½ tsp. salt, 2 c. water, 1 c. whipping cream, ¼ c. powdered sugar, 4 c. buttercream frosting of your choice DIRECTIONS: In mixing bowl, cream butter and sugar. Add the eggs one at a time, beating well after each addition. Beat on high until light and fluffy. Stir in 1-1/2 tsp. vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Pour into three greased and floured 9” round baking pans. Bake @ 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a mixing bowl, beat cream until stiff peaks form. Beat in powdered sugar and remaining vanilla. Place bottom cake layer on a serving plate: spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.

VALENTINE MERINGUES

3 egg whites, 3-1/2 Tbs. raspberry Jell-O (dry), ¾ c. sugar, dash of salt, 1 tsp. vinegar, 6 oz. chocolate chips DIRECTIONS: Beat egg whites gradually adding Jell-O and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes.

HOT FUDGE FANTASY TARTS

2/3 c. real semi-sweet chocolate chips, ½ c. butter, ¾ c. sugar, 2 eggs, 1 tsp. vanilla, ½ c. flour, 30 mini paper liners FILLING INGREDIENTS: milk chocolate or white chocolate candy kisses HOT FUDGE GLAZE INGREDIENTS: 1 c. real semi-sweet chocolate chips, 1 (14 oz.) can sweetened condensed milk DIRECTIONS: Heat oven to 375 degrees. Combine 2/3 c. chocolate chips and butter in 1-quart saucepan over low heat, stirring occasionally, until melted and smooth (5-7 minutes). Pour in medium bowl; cool 5 minutes. Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth. Line muffin pans with paper liners. Spoon about 2 teaspoons batter into each liner, filling each ½ full. Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately press one of the candy kisses upside down into each tart.

VALENTINE’S DAY PEANUT BUTTER CHOCOLATE SQUARES

1-1/3 c. peanut butter-smooth or crunchy style, 2/3 c. sugar, 2 Tbs. flour,, 2 egg whites, 1-1/4 c. chopped walnuts-divided, 5 (1.65 oz.) milk chocolate bars DIRECTIONS: Preheat oven to 325 degrees. In mixing bowl, combine peanut butter, sugar, flour and egg whites; stir in ¾ cup of walnuts. Spread mixture in a lightly greased 9x13” pan. Bake for 10 to 12 minutes or until lightly browned along the edges. Meanwhile, break chocolate into 1 to 2 inch pieces. Remove cookies from oven; immediately place chocolate on top of cookies. Return to oven and bake for 1 more minute. Remove from oven; spread melted chocolate over tops of the cookies and then sprinkle with the remaining walnuts. Cut into squares while warm.

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VALENTINE’S DAY - WEEK I - FEBRUARY 2, 2010

VALENTINE’S DAY CHEESECAKE PANCAKES WITH BERRY-LEMON SAUCE

2 c. Complete Buttermilk pancake and waffle mix, 1-1/4 c. water, 1 c. small curd cottage cheese, 1 Tbs. sugar, 1 tsp. vanilla BERRY-LEMON SYRUP 1 c. syrup, 1 c. raspberries, blueberries, sliced strawberries or combination, ½ tsp. shredded lemon peel DIRECTIONS: Preheat griddle. Combine ingredients in a medium bowl; stir well until blended. Pour batter by ¼ cupfuls on hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP:

Combine syrup ingredients in small saucepan; heat through, stirring occasionally.

BLUEBERRY CRUNCH VALENTINES COFFEE RING

1-1/2 c. flour, ¾ c. sugar, 1 Tbs. baking powder, ½ tsp. salt, ¼ tsp. nutmeg, 1/3 c. butter-firm, 1 c. blueberries, 1 egg, ½ c. milk, 1 tsp. vanilla, powdered sugar PECAN STREUSEL TOPPING: ½ c. pecans-finely chopped, ½ c. brown sugar-firmly packed, 2 Tbs. flour, 2 tsp. cinnamon, 2 Tbs. butter DIRECTIONS: Preheat oven to 350 degrees. PEAN STRUESEL TOPPING: Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter. Pat half of the streusel mixture into a greased, floured 90inch tube pan with a removable bottom; set aside. In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries. Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter. Bake for about 40-60 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pan for 15 minutes, then remove pan sides. Dust with powdered sugar.

CHOCOLATE DIPPED HEART COOKIES

1 c. butter-softened, ¾ c. sugar, 1 (3 oz.) pkg. cream cheese-softened, 1 egg, 1-1/2 tsp. vanilla, 3 c. flour FOR COATING: 1 c. semi-sweet chocolate chips, 2 Tbs. shortening DIRECTIONS: Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm. Preheat oven to 375 degrees. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart-shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely. Melt chocolate chips and shortening in small saucepan over low heat, our double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between. Makes about 3-1/2 dozen.

CROCKPOT CHOCOLATE PEANUT CLUSTERS

2 lbs. (2-16 oz. jars) dry roasted peanuts-salted, 48 oz. almond bark white chocolate, 4 oz. sweet German chocolate, 10-12 oz. dark chocolate DIRECTIONS: Place all ingredients in crockpot. Cook on low for 3 hours. Don’t touch. Turn pot off and let sit for 20 minutes. Cover a large surface with waxed or parchment paper. Stir mixture completely. Drop by teaspoonfuls onto wax paper. Let harden and store in airtight containers.

WHIPPED CREAM VALENTINE CAKE

1 angel food cake-baked and cooled or store-bought, 1 (10 oz.) pkg. frozen strawberries or raspberries-thawed, 1 Tbs. unflavored gelatin, 2 c. heavy cream-whipped until stiff, 4 Tbs. powdered sugar, 1 tsp. vanilla DIRECTIONS: Cut angel food cake into 3 horizontal layers. Drain juice from thawed berries into a small bowl. Sprinkle gelatin over juice and allow to stand until softened. Set small bowl in a large bowl of hot water and stir until gelatin dissolves. Combine gelatin mixture with berries and cool slightly. (If mixture cools too much, gelatin will set.) Add sugar and vanilla to whipped cream. Fold berries into cream. (It may seem too juicy but it will soon set up.) Alternate cake layers with generous layers of cream mixture. Adjust top cake layer and spread remaining cream over entire top and sides of cake. Refrigerate until firm.

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FOOTBALL PARTY FOOD - JANUARY 26, 2010

DORITO SPREAD

1 pkg. (8 oz.) cream cheese, 1 bottle (8 oz.) chili sauce, 2 cans small shrimp, 1 c. chopped green pepper, 5-6 green onions-chopped, 1 small can ripe olives-chopped, ½ to 1 lb. shredded mozzarella cheese DIRECTIONS: Soften cream cheese to room temperature. Spread over bottom of 9-10” serving dish. Layer ingredients in this order: chili sauce, shrimp, green pepper, green onions and ripe olives. Top with shredded cheese. Serve with Doritos.

BOSTON SUBS

½ c. mayonnaise, 12 submarine sandwich buns-split, ½ c. Italian salad dressing-divided, 4 oz. ea. thinly sliced bologna, deli ham, hard salami, pepperoni and olive loaf, 4 oz. thinly sliced provolone cheese, 1 medium onion-diced, 1 medium tomato-diced, ½ c. diced dill pickles, 1 c. shredded lettuce, 1 tsp. dried oregano DIRECTIONS: Spread mayonnaise on inside of buns. Brush with half of the salad dressing. Layer deli meats and cheese on bun bottoms. Top with onion, tomato, pickles and lettuce. Sprinkle with oregano and drizzle with remaining dressing. Replace bun tops. This recipe is great for parties if you use a loaf of French or Italian bread instead of the individual rolls.

BEER CHEESE SOUP

1 Tbs. butter, ½ c. chopped onion, ½ tsp. minced garlic,1 tsp. Worcestershire, 1 (12 oz.) can or bottle light beer, 1 (14.5 oz.) can chicken broth, 3 Tbs. cornstarch, 2 c. half-and-half, 2 c. sharp shredded Cheddar cheese DIRECTIONS: Melt the butter in 4-1/2 qt. stock pot over medium heat. Add onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. Combine the cornstarch with 3 Tbs. water and stir until smooth. Set aside. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits. Serves 6.

TIM’S TACO SOUP

1 lb. ground beef, ½ c. chopped onion, 3 c. water, 2 (16 oz.) cans stewed tomatoes (cut-up), 1 (16 oz.) can kidney beans, 2 (8 oz.) cans tomato sauce, 1 envelope Taco seasoning mix OPTIONAL: shredded cheddar cheese, corn chips, sour cream DIRECTIONS: In large saucepan, cook meat and onion until meat is browned; drain. Add water, un-drained tomatoes, un-drained kidney beans, tomato sauce and taco seasoning mix. Simmer, covered 15 minutes to one hour. OPTIONAL: Serve soup over corn chips and top with cheese and sour cream. Chopped avocado can be added. Serves 8-12. Additional spices can be added, season to taste. Soup can be frozen

OATMEAL JAM BARS

1-1/3 c. flour, ¼ tsp. baking soda, ¼ tsp. salt, ¾ c. quick cooking oatmeal, 1/3 c. packed brown sugar, 1 tsp. finely shredded lemon peel, 2 (3 oz.) pkgs. cream cheese-softened, ¼ c. butter-softened, ¾ c. seedless raspberry preserves, 1 tsp. lemon juice DIRECTIONS: Preheat oven to 350°. Grease 9x9” baking pan; set aside. In medium bowl, stir together flour, baking soda and salt . Stir in oats, brown sugar and lemon peel; set aside. In large bowl, combine cream cheese and butter. Beat with mixer on medium-high speed for 30 seconds. Add flour mixture; beat on low until mixture is crumbly. Measure 1 c. of crumb mixture; set aside. Press the remaining crumb mixture onto the bottom of prepared pan. Bake for 20 minutes. Meanwhile, in small bowl, combine preserves and lemon juice. Carefully spread preserves mixture over hot crust. Sprinkle with reserved crumbs. Bake about 15 minutes more. Cool. Cut into bars.

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SCRUMPTIOUS CAKES - JANUARY 19, 2010

CHOCOLATE CAKE WITH BROILED COCONUT FROSTING

2 c. flour, 1-1/4 c. sugar, ½ c. cocoa, 1-1/2 tsp. baking soda, ½ tsp. salt, ½ c. Canola oil, 1-1/4 c. buttermilk or sour milk, 1-1/2 tsp. vanilla, 1 egg-slightly beaten TOPPING: 6 Tbs. butter, 1/3 c. brown sugar-packed, ½ c. chopped pecans, 2/3 c. sweetened flaked coconut, 4 Tbs. evaporated milk or half-and-half DIRECTIONS: Grease and flour a 9-inch square baking pan or spray with a flour and oil baking spray. Heat oven to 350 °. Combine flour, sugar, cocoa, baking soda and salt in mixing bowl. Add oil, buttermilk, and vanilla, along with beaten egg. Whisk or slowly beat until well-blended. Pour into prepared pan and bake for 35-40 minutes. Meanwhile, combine topping ingredients in a small bowl, stirring until well blended. Spread topping over the warm cake and broil about 4 inches from heat for 3 minutes, or until topping is browned and bubbly.

WARM WINTER LEMON CAKE

1 pkg. yellow cake mix, 2 c. cold milk, 1-1/4 c. water, 2 pkg. (4 serving-size each) Lemon flavor instant pudding & pie filling, 1/3 c. sugar, 2 Tbs. powdered sugar DIRECTIONS: Preheat oven to 350°, Prepare cake batter as directed on package. Pour into greased 9x13” baking dish, set aside. Pour milk and water into large bowl. Add dry pudding mixes and sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes. Bake 55 minutes to 1 hour or until wooden toothpick inserted in center of cake layer comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

STRAWBERRY YOGURT CAKE

1 pkg. white cake mix, ¾ c. water, 1/3 c. vegetable oil, 3 egg whites, 2 (6 oz.) containers strawberry yogurt, red food coloring (optional), 1 (8 oz.) Cool Whip-thawed DIRECTIONS: Heat oven to 350°. Generously grease bottom and sides of 9x13” baking pan. Beat cake mix, water, oil, egg whites and 1 container of yogurt in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into prepared pan. Bake 35-40 minutes or until top springs back when touched lightly in center; cool completely. Fold 1 container yogurt and food coloring into whipped topping. Spread over cake. Garnish with strawberries, if desired. Refrigerate any remaining cake.

BROWN SUGAR SPICE CAKE WITH BURNT BUTTER FROSTING

2/3 c. butter, 1-1/4 c. brown sugar, ½ tsp. salt, 3 large eggs, 2-2/3 c. flour, 2 tsp. baking powder, ½ tsp. baking soda, 1 tsp. cinnamon, ¼ tsp. nutmeg, ¼ tsp. cloves, ¾ plus c. plus 2 Tbs. milk DIRECTIONS: Preheat oven to 350°. Grease 9x13” baking pan. Cream butter and brown sugar together. Add salt; add eggs one at a time, beating after each. Beat at medium speed until light and fluffy, approximately 6 -8 minutes. In another bowl, mix the flour, baking powder, baking soda and spices. Add ¼ of the dry ingredients and beat at low speed until it is almost combined. Add 1/3 of the liquids and beat at low speed until it is almost combined. Repeat with the dry and liquid ingredients scraping down the sides as necessary. Scrape the batter into the prepared pan. Bake for 30 minutes or until done. Cool in the pan on a wire rack.

BURNT BUTTER FROSTING-1/2 c. butter, 1 c. brown sugar, ¼ c. milk, 3 c. powdered sugar DIRECTIONS: Cook the butter and brown sugar together, stirring often with a wire whisk, until the mixture is bubbly. Remove from the heat and add the milk. Stir by hand until smooth. Add the powdered sugar and continue beating by hand until the frosting is smooth and stiff. Immediately frost the cake.

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NATIONAL EGG MONTH RECIPES - JANUARY 5, 2010

FRENCH TOAST SOUFFLE

14-16 slices hearty white bread-cut into 1-inch cubes (about 10 cups), 1 pkg. (8 oz.) cream cheese softened, 8 large eggs, 1-1/2 c. reduced-fat milk, 2/3 c. half-and-half, ½ c. maple syrup, 1 tsp. vanilla, 2 Tbs. powdered sugar DIRECTIONS: Coat 9x13” baking dish with cooking spray. Place bread cubes in prepared dish. In large bowl, beat cream cheese with electric mixer until smooth. Add eggs, beating well after each addition. Ad milk, half-and-half, maple syrup, and vanilla; mix until smooth. Pour the cream cheese mixture over the top of the bread cubes, cover and chill for at lest 2 hours or as long as overnight. Preheat the oven to 350 degrees. Remove the dish from the refrigerator and let stand for 20 minutes. Bake for 45-50”, or until set. Sprinkle the soufflé with powdered sugar just before serving.

CHEESY O’BRIEN EGG SCRAMBLE

1 pkg. (28 oz.) frozen hash browns, ½ tsp. garlic salt- or to taste, ¼ tsp. pepper- or to taste, 1 can cheddar cheese soup-undiluted, 1 lb. bacon-cooked and crumbled, 12 eggs-lightly beaten, 2 Tbs. butter, 2 c. shredded cheddar cheese DIRCTIONS: In large skillet prepare hash browns according to pkg. Directions. Sprinkle with salt and pepper. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside ½ c. crumbled bacon and sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with grated cheese and reserved ½ c. bacon. Bake, uncovered, at 350 degrees for 20-25 minutes. May refrigerate, covered overnight and bake in preheated oven for 30-35

minutes or until hot.

OPEN FACED HOT TOPPING FOR BUNS

1 can Spam, ¼ lb. Velveeta cheese, 6 hard boiled eggs, 1 small onion, ¾ c. salad dressing, 1 Tbs. vinegar, hamburger buns DIRECTIONS: Run Spam, cheese, eggs though coarse food chopper. Mix with salad dressing. Spread to edge of buns and broil.

OLD-FASHIONED EGG SALAD

¼ c. mayonnaise, 2 tsp. lemon juice, 1 tsp dried minced onion, ¼ tsp. salt, 1//4 tsp. pepper, 6 hard-cooked eggs-chopped, ½ . finely chopped celery, lettuce leaves or bread slices DIRECTIONS: In large bowl, combine mayonnaise, lemon juice, onion, salt & pepper. Stir in eggs and celery. Cover and refrigerate. For each serving spoon about ½ c. onto lettuce leaf or spread on bread for sandwich.

ESCALLOPED CORN

¼ c. chopped onion, 2 Tbs. butter, 2 Tbs. flour, 1 tsp. salt, dash of pepper, ½ sp. Paprika, ¼ tsp. dry mustard, ¾ c. milk, 1 can whole kernel corn-drained, 1 egg-slightly beaten DIRECTIONS: Sauté onion in butter until golden. Blend in flour, seasonings; cook until bubbly. Remove from heat. Gradually add milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat. Add corn and egg. Pour into 1 qt. baking dish. Top with buttered crumbs. Bake at 350 degrees for 20 to 30 minutes.

POUND CAKE

1 c. butter, 1-1/2 c. sugar, 4 eggs, 1 tsp. vanilla, 1-1/2 c. sifted flour DIRECTIONS: Cream together butter and sugar. Add eggs, one at a time, beating constantly. Add vanilla. Beat. Gradually add flour, mixing well after each addition. Grease tube pan; floured lightly. Pour in cake mixture. Bake for 1 hr. at 350 degrees. Top with lemon glaze of 1 c. powdered sugar and 2 Tbs. lemon juice.

GRANDMA’S TAPIOCA PUDDING

4 c. milk, ¼ c. tapioca, ash of salt, 1 c. sugar, 3 eggs-beaten, 1 tsp. vanilla DIRECTIONS: Cook milk, tapioca and salt in top of double boiler until tapioca is clear. Stir occasionally. Mix beaten eggs and sugar well and stir in gradually into first mixture. Cool until it starts to thicken. Add vanilla and cool.

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NEW YEAR’S RECIPES - DECEMBER 29, 2009

HOT SPINACH AND ARTICHOKE DIP

1 can (14 oz.) artichoke hearts-drained, 1/3 c. grated Romano cheese, ¼ c. grated Parmesan cheese, ½ c. minced garlic, 1 pkg. (10 oz.) frozen chopped spinach-thawed and drained, 1/3 c. heavy cream, ½ c. sour cream, 1 c. shredded mozzarella cheese DIRECTIONS: Preheat oven to 350°. Grease 9x13” baking dish. In blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside. In medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in preheated oven for 20-25 minutes or until cheese is melted and bubbly.

BAKED BUFFALO WINGS

2 lbs. chicken drummetes (about 24), 2 Tbs. honey, 2 Tbs. ketchup, 2 Tbs. red Tobasco hot pepper sauce, 1 Tbs. Worcestershire sauce, Blue Cheese Dipping Sauce (recipe follows), paprika, celery sticks-if desired DIRECTIONS: Heat oven to 350°. Line a jelly roll pan with aluminum foil. Remove skin from chicken. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Make Blue Cheese Dipping Sauce. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisps and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and sauce. BLUE CHEESE DIPPING SAUCE: 1/3 c. reduced fat cottage cheese, ½ tsp. white wine vinegar, 2 Tbs. milk, 1 Tbs. crumbled blue cheese, 1/8 tsp. white pepper, 1 clove garlic-finely chopped DIRECTIONS: Place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic in blender or food processor. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover and refrigerate until serving. Makes 12 servings

RASPBERRY CHEESE SPREAD

2 c. shredded Jack Cheese, 2 c. shredded Cheddar/Colby cheese, 1 c. chopped pecans, 8 green onions- chopped, ½ c. mayonnaise (add enough to hold ingredients together), 1 small jar raspberry preserves DIRECTIONS: Mix cheeses, pecans & onions with mayonnaise. Line pie pan with plastic wrap; spoon mixture into lined dish. Cover with plastic wrap; let set 5-6 hours or overnight. Take mixture out of pan and invert onto serving dish. Gently remove plastic wrap and top with raspberry preserves. Serve with crackers.

QUICK DILL DIP

1 c. Miracle Whip Light Dressing, 1 (16 oz.) container fat free sour cream, 1 Tbs. dill weed, 1 Tbs. dried minced onion, 1 Tbs. parsley flakes DIRECTIONS: Mix all ingredients; cover. Refrigerate several hours or overnight. Serve with assorted crackers or vegetable dippers.

PEPPERMINT PIE

¼ c. chocolate cookie crumbs, 1 (8 oz.) pkg. cream cheese-softened, 1 can sweetened condensed milk, 1 c. crushed hard peppermint candy, red food coloring-optional, 1 (8 oz. Cool Whip-thawed DIRECTIONS: Spray 9” pie plate with cooking spray. Sprinkle cookie crumbs on sides and bottom of plate. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in candy and food coloring. Fold in Cool Whip. Pour into prepared plate. Cover; freeze 6 hrs. or until firm. Garnish as desired.

NEW YEAR’S CELEBRATION PUNCH

1 pt. lime sherbet, 1 pt. pineapple sherbet, 1 qt. cold ginger ale NEED: punch bowl, cups, ladle, large stirring spoon DIRECTIONS: Mix to the theme of “Auld Lang Syne”

Scoop frozen sherbet into bowl For “Celebration Punch”, my dear,

And circle into crown; Will make a party grand.

Pour ginger ale against the side So stir it up and place a cup

To keep the fizzing down Into each waiting hand.

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KITCHEN AND FLOOR DÉCOR & AMUNDSON’S APPLIANCES

HAPPY NEW YEAR FROM SALLY & ANN!!!

CHRISTMAS BRUNCH RECIPES - DECEMBER 15, 2009

HOT FRUIT COMPOTE

2 cans (15 oz. each) sliced pears-drained, 1 can (29 oz.0 sliced peaches-drained, 1 can (20 oz.) unsweetened pineapple chunks-drained, 1 pkg. (20 oz.) pitted dried plums, 1 jar (16 oz.) unsweetened applesauce, 1 can (21 oz.) cherry pie filling, ¼ c. packed brown sugar DIRECTIONS: In large bowl, combine the first five ingredients. Pour into 9x13” baking dish coated with nonstick cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. Cover and bake @ 350° for 40-45 minutes or until bubbly. Serve warm. Yield: 20 servings

FESTIVE NUT BOWL

1 c. macadamia nuts, 1 c. cashews, 1 c. shelled pistachio nuts, 1 c. dried cranberries. DIRECTIONS: In large bowl mix together ingredients. Transfer to a nice serving dish and place on your buffet table.

HOLIDAY MORNING FRENCH TOAST

1 c. brown sugar, ½ c. butter-melted, 3 tsp. cinnamon(divided), 3 tart apples (such as Granny Smith) peeled-cored and thinly sliced, ½ c. dried cranberries, 1 loaf Italian or French bread-cut into 1-inch slices, 6 large eggs, 1-1/2 c. milk, 1 Tbs. vanilla DIRECTIONS: Combine brown sugar, butter and 1 tsp. cinnamon in a 9x13” baking dish. Add apples and cranberries, toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 tsp. cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4-24 hours. Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. Makes 12 servings

PINK CHERRY BREAD

1 (10 oz.) jar maraschino cherries, 3 c. flour, 2 c. sugar, 3 tsp. baking powder, ½ tsp. salt, 4 eggs, 1-1/2 c. coarsely chopped walnuts, 1 c. flaked coconut DIRECTIONS: Drain cherries, reserving juice. Coarsely chop cherries; set cherries and juice aside. In a bowl, combine the dry ingredients. In another bowl, beat eggs and cherry juice. Stir into dry ingredients just until combined. Fold in walnuts, coconut and cherries. Transfer to two greased 8”x4” loaf pans. Bake @ 350° for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.

HAM QUICHE

3 c. frozen shredded hash brown potatoes-thawed, 3 Tbs. butter-melted, 1 c. chopped cooked ham, 1 c. shredded Cheddar cheese, ¼ c. chopped green bell pepper, 3 large eggs, ½ c. milk, ½ tsp. salt, ¼ tsp. black pepper DIRECTIONS: Preheat oven to 425°. Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and the side of an 8” pie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350°. Combine the ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust. Beat the eggs in a small bowl. Add the milk, salt and pepper and mix well. Pour the egg mixture over the ham mixture. Bake the quiche until set, 25-30 minutes.

BEST COFFEECAKE

Coffeecake: ½ c. butter, ¾ c. sugar, 1 tsp. vanilla, 3 eggs, 2 c. flour, 1 tsp. soda, 1 tsp. baking powder, 1/8 tsp. salt, 1 c. sour cream Topping: 3-4 Tbs. butter, 1 c. brown sugar, 2 tsp. cinnamon, 1 c. chopped nuts DIRECTIONS: To make coffeecake: In mixing bowl, cream ½ c. butter with sugar. Add vanilla and eggs. Beat until fluffy. In another bowl, sift flour with soda, baking powder and salt. Stir into creamed mixture, alternating with sour cream. To make topping: Combine 3-4 tablespoons butter, brown sugar, cinnamon and nuts. Using fingers, combine to make crumbly mixture. Set aside. Spoon half of batter into greased and floured bundt pan. Sprinkle with half of topping. Spread on remaining batter. Sprinkle with remaining topping. Bake @ 350° for 40 minutes or until tests done. Let stand for 10 minutes. Invert and remove from pan. Cool.

PROGRAM SPONSORS: MAIN STREET MARKET, AMUNDSON’S APPLIANCES, KITCHEN & FLOOR DÉCOR

CHRISTMAS COOKIES 2009 - WEEK II - DECEMBER 8, 2009

THUMBPRINT COOKIES

1 pkg. (8 oz.) cream cheese-softened ¾ c. butter-softened, 1 c. sugar, 2 tsp. vanilla, 2-1/4 c. flour, ½ tsp. baking soda, 1 . finely chopped pecans (optional), 1-1/4 c. jam-any flavor DIRECTIONS: Beat cream cheese, butter, sugar and vanilla in large bowl with mixer on medium speed until well blended. Add flour, baking soda and pecans; mix well. Cover. Refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1” balls. Place on ungreased baking sheets. Indent center by pressing your thumb into the top of each ball. Bake 10 minutes. Fill each cookie with about 1 teaspoon of jam. Continue baking 8-10 minutes or until golden brown.

PUMPKIN PECAN TASSIES

½ c. butter-softened, 1 pkg. (3 oz.) cream cheese-softened, 1 c flour FILLING: ¾ c. packed brown sugar-divided, ¼ c. canned pumpkin, 4 tsp. plus 1 Tbs. butter-melted-divided, 1 egg yolk, 1 Tbs. half-and-half cream, 1 tsp. vanilla, ¼ tsp. rum extract, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, ½ c. pecans DIRECTIONS: In a small mixing bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured dingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake @ 325 degrees for 8-10 minutes or until edges are lightly browned. Meanwhile, in a bowl, combine ½ c. brown sugar, pumpkin, 4 tsp. butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine pecans and remaining brown sugar and butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.

SUGARED CHERRY JEWELS

1 c. butter-softened, ½ c. sugar, 1/3 c. light corn syrup, 2 egg yolks, ½ tsp. vanilla, 2-1/2 c. flour, additional sugar, 1 jar (10 oz.) maraschino cherries-drained and halved DIRECTIONS: In large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup, egg yolks and vanilla. Gradually add flour and mix well. Cover and refrigerate 1 hour or until easy to handle. Roll into 1-in. balls; roll each ball in additional sugar. Place 2-in. apart on ungreased baking sheets. Using the end of a wooden spoon handle make indentation in center of each. Press a cherry half in the center. Bake @ 325 degrees for 14-16 minutes or until lightly browned. Remove to wire racks to cool.

FRUITCAKE SLICES

1 c. butter-softened, 1 c. powdered sugar, 1 egg, 1 tsp. vanilla, 1-1/2 c. coarsely chopped walnuts, 2-1/2 c. flour-divided, ¾ to 1 c. flaked coconut DIRECTIONS: Beat butter in large bowl with mixer at medium seed until smooth. Add powdered sugar; beat until well blended. Add egg and vanilla; beat until well blended. Combine candied fruit and walnuts in medium bowl. Stir ¼ c. flour into fruit mixture. Add remaining 2-1/2 c. flour to butter mixture; beat at low speed until blended. Stir in fruit mixture with spoon. Shape dough into 2 logs, each about 2 inches in diameter and 4-1/2” long. Spread coconut evenly on sheet of waxed paper. Roll logs in coconut, coating evenly. Wrap each log in plastic wrap. Refrigerate 2-3 hours over overnight, or freeze up to 1 month. (Let frozen logs stand at room temperature about 10 minutes before slicing and baking.) Preheat oven to 350 degree. Grease cookie sheets. Cut logs into ¼-in. slices; place 1-inch apart on cookie sheets. Bake 13-15 minutes or until edges are golden brown. Transfer to wire racks to cool. Store in airtight container.

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CHRISTMAS COOKIE RECIPES 2009 - WEEK I DECEMBER 1, 2009

TRIPLE CHOCOLATE CARAMEL COOKIES

1-1/2 c. butter-softened, 1 c. sugar, 1 egg, 1 tsp. vanilla, 3 c. flour, ½ c. baking cocoa, 1 pkg. (12 oz.) miniature semisweet chocolate chips, 1 c. chopped pecans-toasted, 1 bottle (12-1/2 oz.) caramel ice cream topping, 4-6 oz. dark chocolate candy coating-melted DIRECTIONS: Heat oven 350 degrees. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and cocoa. Gradually add to the creamed mixture. Stir in chocolate chips and the pecans. Roll into 1” balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8 to 1/2 inch deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. Bake for 15-18 minutes or until caramel is very bubbly and the cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating.

RASPBERRY ALMOND DAINTIES

2 c. butter, 1 c. ground almonds, 4 c. flour, 1 c. sugar, 1 tsp. vanilla, ½ c. raspberry preserves, powdered sugar for dusting DIRECTIONS: Preheat oven to 325 degrees. Line baking sheets with parchment paper or use ungreased baking sheets. Mix together with pastry blender or fingers the butter, almonds, flour and sugar in large bowl until mixture is crumbly. Work in vanilla. Gather dough together into a ball; pat out on work surface to ½-1/4” thickness. Cut with small round cookie cutter. Place cookies on parchment-lined cookie sheets. Bake in preheated oven for 12-15 minutes. When cool, spread flat side of half the cookies with preserves; sandwich each with plain cookie. May dip both sides in powdered sugar. Cool.

RED VELVET BON BONS

1 box of Red Velvet cake mix-prepared as directed, 1 (16 oz.) can cream cheese frosting, 1 lb. almond bark (white or chocolate) DIRECTIONS: Bake cake per package directions in a greased 9x13” pan. When cool, crumble into a large bowl and mix in the icing (may be better with fingers) Form into small balls and place on cookie sheet. Refrigerate till firm. Melt almond bark over hot water and stir till smooth. Dip firm balls in the melted bark and place on waxed paper to dry.

FESTIVE SHORTBREAD LOGS

1 c. butter-softened, ½ c. powdered sugar, 1 tsp. vanilla, 2 c. flour, 1-1/2 c. semisweet chocolate chips, 4 tsp. shortening, ¾ c. ground walnuts DIRECTIONS: In mixing bowl, cream butter and powdered sugar. Add vanilla. Gradually add flour; mix well. With lightly floured hands, shape tablespoonfuls into 2-inch logs. Place 2 inches apart on ungreased baking sheets. Bake @ 350 degrees for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks. In microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

LEMON PECAN SLICES

1 c. butter-softened, ¾ c. brown sugar, ½ c. sugar, 2 eggs, 1-1/2 tsp. vanilla, 1 Tbs. grated lemon peel, 3 c. flour, 1-1/2 tsp. baking powder, ¾ tsp. salt TOPPING: ¾ c. finely chopped pecans, ¼ c. sugar LEMON GLAZE: 1-1/4 c. powdered sugar, 5 tsp. lemon juice, 1 drop yellow food coloring-optional DIRECTIONS: In mixing bowl, cream butter and sugars. Separate one egg; refrigerate egg white. Add egg yolk, second egg, vanilla and lemon peel to creamed mixture; mix well. Combine the flour, baking powder and salt; gradually beat in to creamed mixture. Shape into three 7-inch rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap logs. Lightly beat reserved egg white. Combine pecans and sugar. Brush each log with egg white, then roll in pecan mixture, pressing firmly into dough. Cut into ¼-inch slices. Place 2 inches apart on ungreased baking sheets. Bake @400 degrees for 6-7 minutes or until very lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

THANKSGIVING - NOVEMBER 24, 2009

ROAST TURKEY BREAST WITH WARM SWEET POTATO PINEAPPLE RELISH

2 boneless turkey breasts with skin (1-1/2 lbs. each), salt and pepper to taste, ½ c. pineapple juice reserved from relish, 1/.2 c. chicken broth RELISH: 1 (20 oz.) can pineapple chunks, 2 Tbs. butter, 2 c. sweet potatoes-peeled and cut into ¾-inch chunks, 2 tsp. grated fresh ginger, ½ c. brown sugar, ½ c. white sugar, ½ tsp. salt or to taste, 1 (12 oz.) bag fresh or froze3n cranberries (not necessary to thaw) DIRECTIONS: Preheat oven to 400 degrees. Grease 9x13” baking dish. Rinse breasts and pat dry. Sprinkle both sides with salt & pepper. Place skin side up in baking dish. Pour pineapple juice and broth around breasts. Bake 40-45 minutes until thermometer reaches 160 degrees. Remove from oven; let stand 10 minutes. If the turkey has a popper in it, it should pop up while the turkey rests. Meanwhile, make relish: Drain pineapple, reserving juice. In large skillet, melt butter over high heat. Add sweet potatoes and sauté, stirring until barely tender, 3 to 4 minutes. Stir in ½ c. reserved pineapple juice, ginger, sugars and salt. Stir in cranberries. Cook, stirring until berries begin to pop, about 3 minutes. Stir in pineapple chunks. Remove from heat and let stand 5 minutes. Remove turkey from pan and slice thinly. Serve with relish. Makes 6-8 servings. Relish can be doubled or tripled. Make ahead tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.

BROCCOLI CAULIFLOWER CASSEROLE

½ c. plain unseasoned dry bread crumbs, ¼ c. plus 2 Tbs. grated Parmesan cheese-divided, 2 Tbs. butter-melted, 1-1/2 tsp. Italian seasoning-divided, 1 pkg. (16 oz.) frozen broccoli florets-thawed, 1 pkg. (16 oz.) frozen cauliflower florets-thawed, 2 Tbs. butter, 1 large onion-chopped (1 c.), 2 Tbs. flour, 1 tsp. garlic salt, ¼ tsp. black pepper, 1-1/4 c. milk, 4 oz. cream cheese-cut-up DIRECTIONS: Preheat oven to 350 degrees. Mix bread crumbs, 2 Tbs. of the Parmesan cheese, 2 Tbs. melted butter and ½ tsp. of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces. Melt 2 Tbs. butter in large skillet on medium heat. Add onion, cook and stir about 5 minutes or until tender. Stir in flour, remaining ¼ c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2 qt. baking dish. Sprinkle top evenly with bread crumb mixture. Bake 40 minutes or until heated through and top is lightly browned. Make-Ahead Tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.

LEFTOVER TURKEY AND STUFFIN’ SOUP

4-6 c., prepared stuffing, 1 Tbs. olive oil, 2 c. carrots-chopped, 2 ribs celery-chopped, 1 onion-chopped, salt & pepper, 1 bay leaf-fresh or dried, 2 qts. Chicken stock, 1-1/2 lb. light and dark cooked turkey meat-diced, a handful of flat leaf parsley leaves-chopped, 1 c. frozen peas or leftover prepared peas-optional DIRECTIONS: Preheat oven to 350 degrees and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes until warmed through. Heat a pot over moderate heat; add olive oil. Add chopped vegetables and onion; lightly season with salt and pepper. Add bay leaf and stock and bring liquid to a boil. Add turkey and reduce heat to simmer. Simmer until vegetables are tender, about 10 minutes. Stir in parsley, and peas, if using. Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

PUMPKIN GINGERBREAD TRIFLE

2 (14 Oz.) pkgs. gingerbread mix, 1 (5.1 oz.) pkg. cook and serve vanilla pudding mix, 1 (30 oz.) can pumpkin pie filling, ½ c. brown sugar, 1/3 tsp. cardamom or cinnamon, 1 (12 oz.) Cool Whip, ½ c. gingersnaps DIRECTIONS: Bake gingerbread; cool completely. Prepare pudding and set aside to cool. Stir pumpkin filling, sugar and spice into pudding. Crumble 1 batch of gingerbread into bottom of large pretty bowl. Pour ½ of pudding mixture over gingerbread, then add layer of whipped topping. Repeat with remaining gingerbread, pudding and Cool Whip. Sprinkle top with crushed gingersnaps. Refrigerate overnight.

THANKSGIVING RECIPES 2009-WEEK 1 - NOVEMBER 17, 2009

CRANBERRY FLUFF

4 c. fresh or frozen cranberries, 3 c. miniature marshmallows, ¾ c. sugar, 2 c. diced unpeeled tart apples, ½ c. halved green grapes, ½ c. chopped nuts, ¼ tsp. salt, 1 c. whipping cream-whipped DIRECTIONS: Place cranberries in food processor or blender; cover and process until finely chopped. Transfer to a bowl; add the marshmallows and sugar. Cover and refrigerate for 4 hours or overnight. Just before serving stir in the apples, grapes nuts and salt. Fold in whipped cream.

ROAST TURKEY WITH CRANBERRY ORANGE GLAZE

1 (10-12 lb. ) whole turkey, GLAZE: ¾ c. orange marmalade, ¾ c. thawed frozen cranberry juice, 3 Tbs. maple syrup, 1-1/2 Tbs. balsamic vinegar, ½ tsp. salt DIRCTIONS: Preheat oven to 325°. To make the Glaze: Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12-15 minutes, or until glaze is reduced to about one cup. Remove neck and giblets from body and neck cavities of turkey, discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast. Continue roasting turkey for another 45 minutes, remove foil and brush generously with glaze. Return foil loosely to top of turkey and cook for another 45 minutes, or until meat thermometer reaches 180° when inserted into the deepest part of the thigh. Brush with remaining glaze. Let turkey stand 15 minutes before carving.

CORN BREAD STUFFING

½ lb. pork sausage or Italian sausage, 2 c. dry Italian bread cubed, 2 c. dry Corn Bread-crumbled, 1 tsp. Salt. ¼ tsp. black pepper, 1 tsp. sage or more to taste, 1 stick butter, 1 onion-diced, 2 ribs of celery-chopped, hot chicken broth (canned is fine) DIRECTIONS: In skillet crumble sausage as you cook it. When meat is cooked, drain well while preparing rest of stuffing. In 3-qt. saucepan, melt butter and saute onion and celery until tender. Add rest of ingredients including drained sausage. Toss to mix. Add enough hot chicken broth until stuffing just holds together when you squeeze a handful of it. It you get it too wet, it will pack down and you want a nice light texture for stuffing. Be sure to taste your stuffing, corn bread stuffing often needs more sage. Yields: 1 quart.

SWEET POTATO CASSEROLE

3 c. mashed-cooked sweet potatoes, 1 c. sugar, ½ c. butter-melted, 2 eggs-beaten, 1 tsp. vanilla, 1/3 c. half & half, ¼ tsp. nutmeg, ¼ tsp. cinnamon, ¼ tsp. ground cloves DIRECTIONS: Combine all ingredients and spoon into casserole. Cover with the TOPPING: 2 c. Rice Krispies, 1 c. chopped, pecans, 1 c. brown sugar, 1 stick of butter-melted DIRECTIONS: Mix all ingredients and spoon over casserole. Bake 30 minutes at 350° until topping is browned.

PUMPKIN PECAN PIE SQUARES

1 c. flour, ½ c. quick oatmeal, ½ c. packed brown sugar, ½ c. butter-softened, ¾ c. sugar, 1 can pumpkin, 1 can evaporated milk, 2 large eggs, 2-1/2 tsp. pumpkin pie spice, ½ c. chopped pecans, ¼ c. packed brown sugar, whipped cream. DIRECTIONS: Preheat oven to 350°. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1-2 minutes or until crumbly. Press on bottom of ungreased 9x 13” baking pan. Bake for 15 minutes. Combine sugar, pumpkin, milk, eggs and spice in large mixer bowl. Beat at medium speed for 1-2 minutes; pour over crust. Bake for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue to bake for 15-25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

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MORE PUMPKIN RECIPES - NOVEMBER 10, 2009

PAULA DEEN’S OOEY GOOEY PUMPKIN CAKE

Cake: 1 pkg. yellow cake mix, 1 egg, 8 Tbs. butter-melted Filling: 1(8 oz.0 pkg. cream cheese-softened, 1 (15 oz.) can pumpkin, 3 eggs, 1 tsp. vanilla, 8 Tbs. butter-melted, 16 oz. powdered sugar, 1 tsp. cinnamon, 1 tsp. nutmeg DIRECTIONS: Preheat oven to 350°. Combine cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13” baking pan. To make filling: In large bowl, beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg and mix well. Spread the pumpkin mixture over cake batter and bake for 50-40 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

FROSTED PUMPKIN COOKIES

2 c. flour, 1 tsp. baking powder, ½ tsp. baking soda, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 c. butter, ¾ c. brown sugar, ¾ c. white sugar, ¼ tsp. salt, 1 egg, 1 tsp. vanilla, 1 c. canned pumpkin, ¾ c. walnut pieces DIRECTIONS: Preheat oven to 350°. In medium bowl, whisk flour, baking powder, baking soda, cinnamon and nutmeg together. Set aside. Cream the butter, brown sugar, white sugar and salt together. Add egg and combine. Add about half of the flour mixture to the creamed mixture and combine, then all of the pumpkin and then the rest of the flour. Beat until just smooth. Drop tablespoons of the dough onto a greased baking sheet allowing room for the cookies to expand. Bake for 10-12 minutes or until the edges of the cookies brown. Remove cookies from sheet to cool on wire rack. When completely cool, frost with the following recipe. Cream cheese frosting: To make the cream cheese frosting, cream together one-half of an 8 oz. pkg. of cream cheese and two tablespoons butter. Add one tsp. vanilla. Beat in 2 c. powdered sugar, a little at a time; add just enough milk, a spoonful at a time to bring the frosting to spreading consistency.

PUMPKIN CHEESECAKE

1-1/4 c. gingersnap cookie crumbs (about 20 2-inch cookies), ¼ c. butter-melted, 3 (8 oz.0 pkg. cream cheese-softened, 1 c. sugar, 1 tsp. cinnamon, 1 tsp. ginger, ½ tsp. cloves, 1 (16 oz.) can pumpkin, 4 eggs, 2 Tbs. sugar, 12 walnut halves, ¾ c. chilled whipping cream DIRECTIONS: Heat oven to 350 degrees. Mix cookie crumbs and butter. Press evenly on bottom of ungreased springform pan. Bake 10 minutes; cool. Reduce oven to 300°. Beat cream cheese, 1 c. sugar, cinnamon, ginger and cloves in a four quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture. Bake until center is firm about 1-1/4 hours. Cover and refrigerate at least 3 hours, but no longer than 48 hours. Loose cheese cake from side of pan; remove side of pan. OPTIONAL: Cook and stir 2 tablespoons sugar and the walnuts over medium heat until sugar is melted and nuts are coated. Immediately spread on a dinner plate or aluminum foil; cool. Carefully break nuts apart to separate, if necessary. Cover tightly and store at room temperature for up to three days. Beat whipping cream in chilled 1-1/2 qt. bowl until stiff. Spread whipped cream over top of cheesecake; arrange walnuts on top. Refrigerate any remaining cheesecake immediately. Serves 12.

FROSY PUMPKIN PIE

2 c. frozen vanilla yogurt-softened, 1 prepared graham cracker crust, 1 c. canned pumpkin, ½ c. sugar, 1 tsp. pumpkin pie spice, ½ tsp. salt, ½ tsp. ginger, 1 (8 oz.) carton Cool Whip-thawed DIRECTIONS: Spread yogurt into crust. Freeze for 30 minutes. Meanwhile in bowl, combine pumpkin, sugar, pumpkin pie spice, salt and ginger; mix well. Fold in the whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from freeze 20 minutes before cutting.

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PUMPKIN, PUMPKIN & MORE PUMPKIN RECIPES - NOVEMBER 3, 2009

PUMPKIN CRANBERRY BREAD

2-1/4 c. flour, 1 Tbs. pumpkin pie spice, 2 tsp. baking powder, ½ tsp. salt, 2 eggs, 2 c. white sugar, 1 can pumpkin puree, ½ c. oil, 1 c. dried cranberries, 1 c. chopped walnuts DIRECTIONS: Preheat oven to 350 degrees. Grease and flour (2) 9x5” loaf pans or 4 mini loaf pans. In mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans. Bake in preheated oven for 50-60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes).

PUMPKIN SPICE WHOOPIES

1 c. canned pumpkin, 1/3 c. butter-softened, 1 pkg. spice cake mix, 2 eggs, ½ c. milk, 1 recipe Marshmallow Spice Frosting (recipe follows) DIRECTIONS: Preheat oven to 375 degrees. Line cookie sheet with parchment paper or foil (grease foil if using). In mixing bowl beat pumpkin and butter on medium speed until smooth. Add cake mix, eggs and milk; beat on low speed until combined, then medium speed for 1 minute. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove form parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 Tbs. filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 Whoopies.

MARSHMALLOW-SPICE FROSTING: Up to 2 hours before serving, beat together ½ c. softened butter and one 8 oz. pkg. softened cream cheese until smooth. Add 2 cups sifted powdered sugar, ½ of a 7 oz. jar marshmallow cream, 1 tsp. vanilla and ½ tsp. each ground cinnamon and nutmeg. Beat until combined.

PUMPKIN BREAD PUDDING

8 oz. French bread, torn into small pieces (about 5 cups), 2 c. half-and-half or half milk and half cream, 3 large eggs, 2/3 c. sugar, 1 can pumpkin puree, 1 c. dried cranberries, 3 Tbs. melted butter, 1 tsp. cinnamon, ½ tsp. ground nutmeg, ½ tsp. ground ginger, 1 tsp. vanilla, cinnamon sugar-optional DIRECTIONS: Butter an 11x7” baking dish. Heat oven to 350 degrees. In bowl, cover the torn bread with the half-and-half, set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45-50 minutes or until set. Serve with a vanilla dessert sauce, brown sugar sauce, whipped cream or vanilla ice cream.

PUMPKIN GINGERSNAP DESSERT

1-1/2 c. finely crushed gingersnaps (about 32 cookies), ¼ c. butter-melted, ½ tsp. cinnamon, ¼ tsp. nutmeg FILLING: 2 pkg. (3.4 oz. size) instant vanilla pudding mix, 1-1/3 c. cold milk, 1 can pumpkin, 1-1/2 tsp. cinnamon, ½ tsp. each ginger, cloves and nutmeg, 2 c. whipped topping TOPPING: 1-1/2 c. evaporated milk, 1 c. brown sugar, 1 c. chopped pecans, 2 tsp. vanilla DIRECTIONS: Combine the first four ingredients, press onto the bottom of a greased 9x13” baking pan. Bake @ 350 degrees for 8 minutes; cool completely. For filling, beat pudding mixes and milk together. Add pumpkin, cinnamon, ginger cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a saucepan, bring milk and brown sugar to a boil over low heat. Cook and stir for 6-8 minutes or until mixture thickens. Remove from heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert into squares; drizzle with topping.

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SCARY HALLOWEEN RECIPES - OCTOBER 27, 2009

SWEET’N’SPICY HALLOWEEN MUNCH

1 lb. spiced gumdrops, 1 lb. candy corn, 1 can (16 oz.) salted peanuts DIRECTIONS: In a bowl, combine the gumdrops, candy corn and peanuts. Store in an airtight container. SNACK MIX SERVING SUGGESTIONS: Instead of simply setting out bowls of Halloween snack mixes or candy, place individual servings in edible containers like waffle cones and set them in a bowl filled with candy corn. This way guests will be able to munch as they mingle. Or make paper cones from heavy-duty paper. Roll it to make a cone shape, secure it with tape and fill with snack mix.

VAMPIRE BLOOD DRINK

1 gallon cranberry juice, 1 gallon orange juice, 1 c. raspberry sorbet, 1 quart seltzer, Body Parts Ice Cubes (recipe follows) DIRECTIONS: Mix the juices together. Add softened sorbet, stir until it disappears. Add the seltzer. Before serving, chill with the Body Part Cubes . Pour into glasses and stir with glow stick swizzle sticks

BODY PART ICE CUBES:

12 c. cold water, 2-3 drops green food coloring SPECIAL EQUIPMENT: 1 roll packing tape, 1 roll plastic wrap, 2 plastic gloves, 1 plastic Halloween face mask DIRECTIONS: Color the cold water with enough green food coloring to make it stand out against the background of the punch. Use packing tape to seal the eyes, nose and mouth openings of the mask. Line the inside of the mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours. Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12-24 hours. When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary to help it come out easily. Carefully float the face and hands in the punch.

JACK O’LANTERN FRUIT CUP

Oranges, choice of assorted fresh or frozen fruits DIRECTIONS: Wash and chop assorted fruits and mix together in a bowl. Set aside. Slice off the top of oranges (as you would for a Jack-o-lantern). Scoop out the inside of orange using a knife and spoon. Add the juice from the orange to your fruit salad. Carve a face into the orange. Fill the orange with the fruit salad, allowing the fruit to pop out of eyes and mouth.

CHOCOLATE SPIDERS

12 oz. semisweet chocolate chips-melted, 2 c. chow mein noodles, 40 pieces M & M’s chocolate baking bits DIRECTIONS: In a double boiler or microwave, melt chocolate chips. Stir in noodles. Drop by spoonfuls onto waxed paper. Add 2 M & M’s for spider eyes. Note: Add 2-4 tsp. water, if needed to thin chocolate.

SPOOKY SPIDER WEB CUPCAKES

1 pkg. yellow cake mix, 1 c. water, 1/3 c. oil, 3 large eggs BUTTER CREAM FROSTING: 4 c. powdered sugar, 1/3 c. Crisco Butter Shortening or 1/3 c. butter shortening sticks, 1-1/2 tsp. vanilla, 7-8 Tbs. milk, red and yellow food coloring, mixed to make orange, black food coloring, or ½ c. melted chocolate chips DIRECTIONS: Heat oven to 350 degrees. Line 24 cupcake pans with paper liners. Bake and cool cupcakes as directed on package using the water, oil and eggs. Combine powdered sugar, shortening and vanilla in medium mixing bowl. Slowly blend in milk to desired consistency. Beat on high speed for 5 minutes or until smooth and creamy. Reserve ½ c. frosting to tint black. Tint remaining frosting orange. (One or two drops of food color can be used to tint each cup of frosting.) Frost each cupcake with orange frosting. Using a piping bag or a resealable plastic bag with the corner cut off, pipe a spider web onto each cupcake. Place a plastic spider ring into the center of each web.

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FABULOUS FALL RECIPES - OCTOBER 20, 2009

SPARKLING FALL HARVEST PUNCH

2 c. cranberry juice, 2 c. apple juice, 1-1/2 c. orange juice, 2 c. club soda, orange slices for garnish, cranberries for garnish DIRECTIONS: Combine juices in large bowl or pitcher. Just before serving, add club soda and stir. Garnish with sliced oranges and fresh cranberries. Yields: 7-1/2 c.

HARVEST SOUP

1 lb. lean ground beef-sauteed and drained, 2 c. cabbage-chopped, 1 can (14 oz..) stewed tomatoes-undiluted, 2 medium potatoes-diced, ½ c. carrot-peeled and thinly sliced, ½ c. celery-diced, ½ c. chopped onion, 3 c. water + 3 beef bouillon cubes, ¼ tsp. garlic salt, ¼ tsp. pepper, 1/8 tsp. basil, 1 bay leaf, ½ tsp. salt DIRECTIONS: Place all ingredients in large kettle. Bring to rolling boil, then cover and simmer 30 minutes or until vegetables are tender.

AUTUMN APPLE SALAD WITH CREAMY MAPLE DRESSING

¼ c. microwave ready regular maple syrup, ¼ c. mayonnaise, 3 Tbs. white wine vinegar, 2 tsp. sugar, ½ c. vegetable oil, salt & pepper, 1 (5 oz.) bag mixed baby greens, 2 Galla or Red Delicious apples-cored & chopped, ½ c. dried cherries, ½ c. chopped walnuts- toasted DIRECTIONS: Whisk together syrup, mayonnaise, vinegar and sugar in medium bowl. Whisk oil in gradually until mixture thickens slightly. Season to taste with salt & pepper. Toss together greens, apples, cherries and half the walnuts in a large bowl. Toss with enough dressing to coat. Divide salad equally among plates, if desired. Sprinkle with remaining walnuts. Serve. *To toast walnuts: place nuts in dry nonstick skillet over medium heat for 3 to 5 minutes, stirring occasionally. Cool before adding to salad.

AUTUMN CHICKEN

1 Tbs. peanut oil, 1 Tbs. vegetable oil, 4 skinless-boneless chicken breast halves, 1 c. fresh or frozen unsweetened cranberries, 1 c. fresh or frozen unsweetened blueberries, 1 Tbs. lemon juice, ¼ c. water, 1 tsp. white sugar, ½ tsp. cornstarch DIRECTIONS: Heat oil in large skillet over medium-high heat. Brown chicken on both sides and remove from skillet. Reserve. To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly. Return chicken to skillet and simmer, covered for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.

FALL HARVEST BAKED APPLES

8 red apples-cored, ¼ c. butter, 1/3 c. maple syrup, ½ tsp. ground cinnamon, 1/3 tsp. ground ginger, ½ lemon-juice, 1 tsp. vanilla, 1/3 c. coarsely chopped walnuts (optional) DIRECTIONS: Preheat oven to 350 degrees. Place apples in 9x13” baking dish. In small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples. Cover with foil and bake in preheated oven for 20 minutes. Remove cover and continue to bake for 10 minutes or until apples are tender. Serve warm.

AUTUMN HARVEST COOKIES

1 c. butter, ½ c. brown sugar, ½ c. white sugar, 2 eggs, ½ tsp. orange extract, ½ tsp. vanilla, 1-1/2 c. flour, ¼ tsp. salt, 1 tsp. b. powder, 1 tsp. pumpkin pie spice, 2-1/2 c. rolled oats, ½ c. chopped walnuts, 1 c. dried cranberries. DIRECTIONS: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Cream together butter and sugars until smooth. Beat in eggs, vanilla & orange extract. In separate bowl, combine flour, salt, b. powder & pumpkin pie spice; stir in flour mixture into sugar mixture. Add oats, walnuts and cranberries; mix thoroughly. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 8-10 minutes or until edges are golden. Cool on sheet for1 minute before removing to wire rack to cool completely.

PROGRAM SPONSORS: MAIN STREET MARKET

KITCHEN & FLOOR DÉCOR

AMUNDSON’S APPLIANCES

NATIONAL PASTA, PORK AND DESSERT RECOGNITION MONTH - OCTOBER 13, 2009

JOANIE’S EASY LASAGNA

1 lb. lean ground beef, 1 onion-chopped, 1 can (4.5 oz.) mushrooms-drained, 1 jar spaghetti sauce, 1 carton (16 oz..) cottage cheese, 1 pint part-skim ricotta cheese, ¼ c. grated Parmesan cheese, 2 eggs, 1 pkg. (16 oz.) dry lasagna noodles, 2 c. shredded mozzarella cheese DIRECTIONS: In large skillet, cook and stir ground beef until brown. Add mushrooms and onions; sauté until onions are transparent. Stir in pasta sauce, and heat through. In medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese and eggs. Spread a thin layer of the meat sauce in the bottom of a 9x13” baking pan. Layer with uncooked lasagna noodles, layering until all ingredients are used, reserving ½ c. mozzarella. Cover pan with aluminum foil. Bake in preheated 350 degree oven for 45 minutes. Uncover and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven and let stand 10-15 minutes before serving.

BUFFALO CHICKEN MACARONI SALAD

2 c. cooked elbow macaroni*-rinsed-drained & chilled, ½ c. reduced fat blue cheese dressing, ¼ c. mayonnaise, 1 tsp. Tabasco sauce, ¼ tsp. paprika, 1-1/2 c. diced cooked chicken breast, ½ c. chopped celery, 1 c. diced tomatoes DIRECTIONS: Cook and drain macaroni; chill. Mix dressing, mayonnaise, Tabasco and paprika. Add chicken, celery and macaroni. Mix well. Stir in tomatoes. Cover and chill at least 30 minutes. Gently stir again just before serving. *1-1/3 c. uncooked elbow macaroni usually results in about 2 cups cooked.

FINGER LICKING HONEY SPARERIBS

1 c. chili sauce, ½ c. honey-or more, ¼ c. minced onion, 2 Tbs. red wine-optional, 1 Tbs. Worcestershire sauce, 1 tsp. Dijon-style mustard, 3 lb. pork spareribs, salt to taste, pepper to taste DIRECTIONS: Combine the first six ingredients in small saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, 5 minutes. Sprinkle spareribs with salt and pepper. Place on a rack over a roasting pan; cover with foil and bake at 375 degrees 35-45 minutes. Uncover and brush generously with sauce. Bake 45 minutes, brushing with sauce every 15 minutes until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remaining sauce.

MINIATURE LEMON CHEESECAKES

1 pkg. Betty Crocker Sunkist Lemon Bar mix, 1 pkg. (3 oz.) cream cheese-softened, 3 eggs, 1/3 c. water, powdered sugar, if desired DIRECTIONS: Heat oven to 350 degrees. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1-2 tsp. each); press in bottoms of cups, using back of measuring spoon. Bake 6-8 minutes or until very light brown. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth ( a few tiny lumps may remain). Fill muffin cups about ¾ full (about 1 Tbs. each) with cream cheese mixture. Bake 20-25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Store tightly covered in refrigerator for up to 48 hours. Or freeze cheesecakes tightly wrapped in airtight container up to 4 months.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKEMORE 2009 APPLE RECIPES - OCTOBER 6, 2009

APPLE CRISP CRANBERRY CASSEROLE (breakfast dish)

3 c. apples-peeled & chopped, 2 c. fresh cranberries, 2 Tbs. flour, 1 c. sugar, ½ c. melted butter, 3 (1-5/8 oz.) pkgs. instant oatmeal with cinnamon spice, ¾ c. chopped walnuts, ½ c. flour, ½ c. brown sugar DIRECTIONS: Combine apples, cranberries, 2 Tbs. flour, toss to coat. Add 1 c. sugar, mix well. Place in 2 qt. casserole dish. Combine dry oatmeal mix, walnuts, ½ c. flour and brown sugar. Add butter and stir well. Spoon over fruit. Bake, uncovered at 350 degrees for 45 minutes. Serve hot.

APPLE BREAD

2 c. sugar, 1 c. oil, 3 eggs, 3 c. chopped apples, 1 tsp. salt, 1 c. nuts, 1 c. coconut, 1 tsp. vanilla, 1 tsp. soda, 1 tsp. baking powder, 3 c. flour DIRECTIONS: Beat eggs. Add sugar, oil, apples, nuts and coconut. Add dry ingredients. Bake @ 350 degrees for 1 hour. Makes 2 loaves.

HONEY APPLE PANCAKES

1-1/4 c. flour, 2 tsp. baking powder, ½ tsp. apple pie spice, ¼ tsp. salt, 1/8 tsp. baking soda, 1 egg, ¾ c. apple juice, 1/3 c. milk, 2 Tbs. honey, 1 Tbs. cooking oil DIRECTIONS: In medium-sized bowl, combine all dry ingredients. In small bowl, whisk together the egg, oil, honey, apple juice and milk. Add to dry ingredients and whisk only until dry ingredients are moistened. Do not over mix, as mixture should still be somewhat lumpy. Use about ¼ c. batter for each pancake and drop into a hot greased skillet, and cook until golden brown on both sides. Makes about 1 dozen. Serve with butter.

CARAMEL APPLE CUPCAKES

1 pkg. spice or carrot cake mix, 2 c. chopped & peeled tart apples, 20 caramels, 3 Tbs. milk, 1 c. finely chopped pecans-toasted, 12 popsicle sticks DIRECTIONS: Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups ¾ full. Bake at 350 degrees for 20 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.

APPLE CRISP

10 c. thinly sliced apples, 1 c. white sugar, 1 Tbs. flour, 1 tsp. cinnamon, ½ c. water, 1 c. quick-cooking oats, 1 c. flour, 1 c. brown sugar, ¼ tsp. baking powder, ¼ tsp. baking soda, ½ c. melted butter DIRECTIONS: Preheat oven to 350 degrees. Place the sliced apples in a 9x13” baking pan. Mix the white sugar, 1 Tbs. flour and cinnamon together and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 c. flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake @ 350 degrees for 45 minutes.

STREUSEL-TOPPED APPLE CUSTARD PIE

1 (9-inch) unbaked pastry shell, 4 c. peeled and sliced apples, 2 eggs, 1 (14 oz.) can sweetened condensed milk, ¼ c. butter-melted, ½ tsp. cinnamon, dash ground nutmeg, 3 Tbs. chopped nuts, 2 Tbs. light brown sugar DIRECTIONS: Preheat oven to 425 degrees. Arrange apple slices in pastry shell. In medium bowl, beat eggs; stir in condensed milk, butter, cinnamon and nutmeg. Mix well. Pour over apple slices. In small bowl, combine nuts and sugar; sprinkle over pie. Place in bottom third of oven; bake 10 minutes. Reduce oven temperature to 375 degrees; continue baking 35-40 minutes longer or until golden brown. Cool before cutting. Refrigerate any leftovers.

PROGRAM SPONSORS: MAIN STREET MARKET

KITCHEN & FLOOR DÉCOR

AMUNDSON’S APPLIANCES

CRANBERRY FESTIVAL RECIPES - SEPTEMBER 29, 2009 FESTIVE CRANBERRY APPETIZER SPREAD

1 c. water, 12 oz. fresh or frozen cranberries, ½ c. apricot preserves, 2 Tbs. lemon juice, 1/3 c. slivered or sliced crushed almonds-toasted, 1 pkg. (8 oz.) cream cheese, 1 c. white sugar DIRECTIONS: In saucepan over medium heat, bring water and sugar to a boil without stirring. Boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat. Cut apricots in preserves into small pieces. Add to cranberry mixture. Stir in lemon juice. Spoon over cream cheese. Serve with crackers. Store leftovers in refrigerator. Makes about 3 cups.

CRANBERRY PORK CHOPS WITH RICE

1/3 c. flour, ½ tsp. salt, ½ tsp. seasoned salt, ¼ tsp. pepper, 4 boneless pork loin chops (1/2” thick and 4 oz. each), 2 Tbs. olive oil, 1 can (16 oz.) whole-berry cranberry sauce, 1 Tbs. balsamic vinegar CRANBERRY RICE: 1-3/4 c. chicken broth, 2 c. instant brown rice, ½ c. dried cranberries DIRECTIONS: In large resealable plastic bag, combine the flour, salt, seasoned salt and pepper. Add pork chops, one at a time and shake to coat. In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until juices run clear. In a small bowl, combine cranberry sauce and vinegar; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Meanwhile in a large saucepan, bring broth to a boil. Add rice and cranberries. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until broth is absorbed. Serve pork chops with sauce and rice.

CRANBERRY CRÈME DREAM SALAD

1 lb. fresh or frozen cranberries, 8 oz. pkg. miniature marshmallows, 2 c. white sugar, 1 (20 oz.) can crushed pineapple, 1 sliced banana, 1 c. whipped cream DIRECTIONS: If using frozen cranberries, let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight. Just before serving, stir in the sliced banana and whipped cream. Serves 10-12.

FROSTED CRANBERRY DROP COOKIES

½ c. butter-softened, 1 c. sugar, ¾ c. packed brown sugar, ¼ c. milk, 1 egg, 2 Tbs. orange juice, 3 c. flour, 1 tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, 2-1/2 c. chopped fresh or frozen cranberries, 1 c. chopped walnuts FROSTING: 1/3 c. butter, 2 c. powdered sugar, 1-1/2 tsp. vanilla, 2-4 Tbs. hot water DIRECTIONS: in mixing bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool on wire racks. For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small mixing bowl. Add sugar and vanilla. Beat in water, 1 Tbs. at a time, until frosting reaches desired consistency. Frost the cookies. Yields about 5 dozen.

CRANBERRY CAKE WITH GOLDEN SAUCE

2 c. flour, 1-1/4 c. sugar, 1 c. milk, 2 Tbs. shortening, 2 tsp. Baking powder, 1 tsp. vanilla, ½ tsp. salt, 1 egg, 2 c. cranberries DIRECTIONS: Heat oven to 350 degrees. Grease and flour 9x9” baking pan. Mix flour, sugar, milk, shortening, baking powder, vanilla, salt and egg; beat 30 seconds. Stir in cranberries. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40-45 minutes. Serve warm with Golden Sauce. GOLDEN SAUCE: Heat ½ c. sugar, ½ c. half & half, ½ c. butter and ½ tsp. vanilla in 1 qt. saucepan, stirring constantly, until butter is melted.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

APPLE FESTIVAL RECIPES - SEPTEMBER 22, 2009

EASY APPLE COFFEE CAKE

1 yellow cake mix, 1 (3.4 oz.) pkg. instant vanilla pudding mix, 4 eggs, 1 c. sour cream, ½ c. oil, 6 apples-peeled-cored & sliced, ½ c. white sugar, 2 tsp. ground cinnamon, ½ c. chopped walnuts DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 10” Bundt pan. In large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In small bowl combine the sugar, cinnamon and walnuts. Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture. Bake for 60-70 minutes. Cool for ½ hour before removing from pan to cool completely.

APPLE HARVEST POCKETS

1 pkg. Pillsbury refrigerated pie crusts-softened as directed, 2 c. peeled-diced apples, 1/3 c. sugar, 1 Tbs. flour, 1-1/2 tsp. cinnamon DIRECTIONS: Preheat oven to 400 degrees. Unfold piecrusts; place on cutting board. Press out fold lines; cut each crust into quarters-making 8 wedges. Combine apples, sugar, flour and cinnamon. Top half of each crust wedge with scant 1/3 c. apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape. Bake 15-20 minutes or until golden brown. Serve warm or cool, drizzled with caramel topping.

AUTUMN APPLE SALAD

1 (20 oz.) can crushed pineapple with juice, 2/3 c. white sugar, 1 (3 oz.) pkg. lemon flavored Jell-O, 1 (8 oz.) pkg. cream cheese-softened, 1 c. diced unpeeled apples, 1 c. chopped nuts, 1 c. celery, 1 c. frozen whipped topping-thawed DIRECTIONS: In medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon Jell-O, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10-15 minutes. Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9” square pan. Refrigerate 4 hours, or until firm.

FRESH APPLE CAKE

1 c. oil, 1-1/2 c. sugar, 2 eggs, 2-1/2 c. flour, 1 tsp. salt, 1 tsp. baking soda, 1-1/2 tsp. cinnamon, 1 tsp. baking powder, 4 c. apples-finely chopped, ½ c. coconut, ½ tsp. vanilla DIRECTIONS: Beat together oil, sugar, eggs and vanilla. Add apples and set aside. Sift together flour, salt, baking soda, powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into greased and floured 9x13” pan. Bake @ 350 degrees for 35-40 minutes. Cool in pan.

BUTTERSCOTCH APPLE PECAN COBBLER

12 oz. pkg. Nestle Toll House butterscotch morsels, ¼ c. brown sugar, ¼ c. flour, ½ tsp. cinnamon, 2-1/2 lbs. tart apples-peeled & diced TOPPING: ½ c. flour, ¼ c. brown sugar, 4 Tbs. butter, 1 c. pecans-chopped, ¾ c. oatmeal (uncooked) DIRECTIONS: Preheat oven to 375 degrees. In small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; set aside. Place apples in 9x13” pan; sprinkle morsel mixture over apples. Bake 20 minutes. TOPPING: Combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30-40 minutes until apples are tender. Cool Slightly. Serve with ice cream or whipped cream.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

FRESH FRUIT & VEGETABLE RECIPES - SEPTEMBER 15, 2009

SAUTEED GREEN BEANS WITH TOMATOES

1-1/2 lbs. green beans-trimmed, 1 can diced tomatoes, 2 Tbs. unsalted butter, ¼ c. dry white wine, 1 Tbs. olive oil, 2 Tbs. fresh chopped basil, 2 garlic cloves-minced, 2 large shallots-sliced thin, salt & pepper to taste DIRECTIONS: Cook beans in large pot of boiling water until just crisp-tender, about 3 minutes. Rinse in cold water to stop cooking process and drain well. Melt butter and oil in a heavy skillet over medium heat. Add shallots and garlic. Saute until tender, about 2 minutes. Add the tomatoes and cook until heated, about 3 minutes. Add the beans and cook until the juice evaporates and the beans are almost tender, stirring often, about 10 minutes. Stir in wine and basil. Simmer 2 minutes longer. Season with salt and pepper and serve.

FRIED GREEN TOMATOES

4 large unripe tomatoes, 1 c. cornmeal, 1 c. flour, 1 Tbs. garlic powder, pinch cayenne, 1-1/2 c. buttermilk, salt & pepper, ½ c. oil, 1 Tbs. butter, hot pepper sauce and lemon wedges for serving DIRECTIONS: Remove ends from tomatoes and slice into thick (1/2”) rounds. Pour buttermilk into bowl and season with salt and pepper. In separate bowl combine cornmeal, flour, garlic powder and cayenne. Place the tomato slices into the buttermilk and then one by one, dredge into the flour mixture, coating sides well. In large heavy skillet, combine oil and butter over medium heat. Drop a little pinch of flour into hot oil, and when flour sizzles, place the coated tomatoes slices in pan. Pan fry (in batches, being sure there is plenty of room between slices) until golden brown and crispy. Turn and brown on other side. Carefully remove slices and drain on paper towels. Serve immediately with hot pepper sauce and lemon wedges to garnish

WATERMELON SALAD WITH CUCUMBER AND MINT

2 c. chopped watermelon, 2 c. chopped cucumber, ¼ c. minced fresh mint, 1/3 c. crumbled feta cheese DIRECTIONS: Mix watermelon, cucumber, and most of the mint and cheese together. Sprinkle remaining mint and cheese on top. Garnish with whole mint leaves, if desired.

PRIZE WINNING ZUCCHINI BREAD

3 eggs, 2 c. sugar, 3 tsp. oil, 2 c. shredded zucchini, 3 c. flour, ¼ tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 3 tsp. ground cinnamon, 1 tsp. ground ginger, ½ tsp. ground nutmeg, 1-1/2 tsp. vanilla, 1 c. chopped toasted walnuts, 1 c. raisins-if desired DIRECTIONS: Preheat oven to 350 degrees,. Grease and flour two bread pans, set aside. Beat eggs until thick and lemon color. Add sugar, vanilla and oil. Blend well. Stir in shredded zucchini. Sift together all the dry ingredients. Blend with zucchini mixture. Fold in nuts and raisins; mix well. Turn batter into prepared pans. Bake for 1 hr. or until bread tests done. Remove from oven, cool in pans on rack for 10 minutes. Remove from pans and cool on racks for at least 2 hours. Wrap and freeze, if desired. Best eaten the next day.

PEACH COBBLER

4 c. peaches-sliced, 1-3/4 c. sugar (divided), 4 Tbs. butter, 1 Tbs. baking soda, 1 c. flour, ½ c. milk, 1 Tbs. corn starch, 1 tsp. salt (divided), 1 c. boiling water DIRECTIONS: Slice peaches into baking dish. Combine ¾ c. sugar, butter, ½ tsp. salt, baking powder, flour and milk. Mix well, then pour over peaches in baking dish. TOPPING: Mix remaining sugar, salt and cornstarch. Sift this over batter on peaches. Then pour the BOILING water evenly over cobbler Bake @ 350 degrees for 50-60 minutes

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

GARDEN HARVEST RECIPES - SEPTEMBER 8, 2009

REFRIGERATOR CUCUMBER SLICES

4 lbs. cucumbers (about 6 large), cut into ¼-inch slices, 3 medium onions-cut into 1/8-inch slices, 3 c. sugar, 3 c. cider vinegar, 4 tsp. canning/pickling salt, 1-1/2 tsp. mustard seed, ½ tsp. alum DIRECTIONS: In large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture; mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks.

TOMATO SALAD

3 tomatoes-diced, 1 sm. red onion-chopped, 1 cucumber-sliced, 1 green bell pepper-chopped, 2 Tbs. chopped fresh basil, 2 Tbs. chopped fresh parsley, 2 Tbs. crushed garlic, salt & pepper to taste, 1 Tbs. white wine vinegar DIRECTIONS: In large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt & pepper to taste. Chill and serve.

ZUCCHINI MOZZARELLA MEDLEY

3 c. sliced zucchini, 1 c. sliced onion, 1 garlic clove-minced, ½ tsp. dried basil, ¼ tsp. dried oregano, 1/8 tsp. salt, 3 Tbs. butter, 1 medium tomato-cut into 12 wedges, 1 c. (4 oz.) shredded part-skim mozzarella cheese DIRECTIONS: In large skillet, saute the zucchini, onion, garlic and seasonings in butter until crisp-tender. Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted

HAM AND CABBAGE ROLLS

4 slices of boiled ham, 2 Tbs. chopped onion, 2 Tbs. butter, 3 Tbs. flour, 1-1/2 c. milk, 2 tsp. mustard, ½ c. shredded Swiss cheese, 2/3 c. bread crumbs, 2 c. cooked cabbage DIRECTIONS: Spread ½ c. of cooked cabbage onto each ham slice and roll up. Place in a baking dish. In a skillet, sauté the onion in melted butter. Add flour and stir until well blended. Add the milk and mustard. Cook until comes to a boil. Stir in the Swiss cheese and then pour over the ham. Top off with bread crumbs. Bake @ 375 degrees for 25-30 minutes.

FRESH TOMATO TART

1 crust of refrigerated unbaked pie crust, 1-1/2 c. shredded mozzarella cheese, 4 Roma or small regular tomatoes, ¾ c. loosely packed fresh basil leaves, 4 cloves garlic, ½ c. mayonnaise or salad dressing, ¼ c. grated Parmesan cheese, 1/8 tsp. pepper DIRECTIONS: Unroll the refrigerated piecrust according to package directions. Line a 9-inch tart pan with the crust. Press into sides of pan, trim edges. Don’t prick. Bake the tart in a 450 degree oven for 5-7 minutes or until slightly dry. Remove from oven. Sprinkle with ½ c. of mozzarella cheese. Cool in pan on wire rack. Reduce oven to 375 degrees. Cut tomatoes into wedges on paper towels. Arrange the wedges over the melted cheese in the baked crust In a food processor bowl, combine basil and garlic. Cover and process until coarsely chopped. Or snip the basil and mince the garlic by hand. In medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese and the pepper. Spread the mixture evenly over tomato wedges. Bake the tart in a 375 degree oven for about 25 minutes or until cheese is golden. Let the tart stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.

SLOW-COOKED APPLE PEACH SAUCE

10 Macintosh apples-cored and chopped, 4 fresh peaches-pitted and chopped, 1 Tbs. ground cinnamon DIRECTIONS: Put fruit into a slow-cooker, sprinkle with cinnamon. Turn cooker to high. Cover and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKELABOR DAY WEEKEND SEPTEMBER 1, 2009

COLD SPAGHETTI SALAD

1 lb. thin spaghetti, 1 (8 oz.) bottle Italian salad dressing, ¼ c. wine vinegar, 1 small red onion-chopped, 1 (8 oz.) pkg. pepperoni sausage-chopped, 1 (4 oz.) jar sliced mushrooms, 1 (16 oz.) can Italian-style diced tomatoes-drained, 1 (3 oz.) jar sliced green olives-drained, ¼ (2.62 oz.) bottle salad seasoning mix, 2 c. shredded Parmesan cheese DIRECTIONS: Bring large pot of lightly salted water to boil. Add pasta and cook for 8-10 minutes or until al dente; drain and place in serving bowl. Pour the salad dressing and vinegar over the noodles and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix and parmesan cheese and stir to combine. Serve at room temperature or cover and refrigerate for several hours or overnight.

FRUITY COLESLAW

4 c. coleslaw mix, 1 c. seedless red grapes-halved, 1 small apple-chopped, ¾ c. mayonnaise, 1/3 c. lemon pie filling, 1 tsp. cider vinegar, ¼ tsp. celery salt, 1/8 tsp. salt, 1/8 tsp. pepper DIRECTIONS: In large serving bowl, combine the coleslaw, grapes and apple. In small bowl, combine the remaining ingredients; pour over coleslaw and toss to coat. Chill until serving.

PICNIC PINEAPPLE SLAW

1 qt. shredded cabbage, ½ c. mayonnaise, ½ tsp. salt, dash of sugar, ½ c. miniature marshmallows, 1-8 oz. can crushed pineapple-drained (reserve juice) 1 Tbs. juice DIRECTIONS: Mix together the mayonnaise, salt, sugar and pineapple juice. Stir together with the cabbage and pineapple. Chill thoroughly before serving.

BRATS AND BEER

1 can (12 oz.) beer or nonalcoholic beer, 2 Tbs. brown sugar, 2 Tbs. soy sauce, 1 Tbs. chili powder, 1 Tbs. prepared mustard, 1/8 tsp. garlic powder, 8 uncooked bratwurst, 1 large onion-thinly sliced, 8 brat buns-split DIRECTIONS: In small bowl combine the first six ingredients. Pour 1-3/4 c. in large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate 4 hours or overnight. Cover and refrigerate the marinade. Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around the onion mixture and seal tightly. Drain and discard marinade from bratwurst. Grill bratwurst and onion, covered, over medium heat or broil 4 min. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.

CRISPY RICE CUPCAKES

6 Tbs. butter, 2 (10.5 oz.) pkgs. miniature marshmallows, ½ c. creamy peanut butter, 2 tsp. vanilla, 1 (12 oz.) box rice krispies cereal, 3 (2 oz.) bottles colored sprinkles-divided, 1 (16 oz.) pkg. chocolate-flavored candy coating, 4 Tbs. solid vegetable shortening DIRECTIONS: In large saucepan, melt butter over medium heat. Add marshmallows and stir constantly until melted. Remove from heat; stir in peanut butter and vanilla. Add cereal and 2 bottles of sprinkles, stirring until combined. Using greased hands, press into prepared pans, mounding mixture into a cupcake shape. Cool 1 hr. Remove cupcakes from pans. In medium bowl, combine candy coating and vegetable shortening. Microwave on HIGH in 30-second intervals, stirring in between each, until chocolate is melted and smooth (about 2 minutes) total time). Dip tops of cupcakes in melted chocolate. Immediately sprinkle with remaining sprinkles.

BANANA SOUR CREAM CAKE

1 white cake mix, 1 c. mashed bananas, ¼ c. oil, 3 eggs, 1 c. sour cream DIRECTIONS: Mix all ingredients in large bowl on low until moistened; scrape bowl. Beat on medium speed for 2 minutes. Pour into greased 9x13” cake pan. Bake @ 350 degrees for 35-40 minutes. Frost with cream cheese frosting.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RICE LAKE FARMERS MARKETWINNING RUTABAGA RECIPES - AUGUST 25, 2009

CUMBERLAND CARROT CAKE-FIRST PRIZE, AMANDA RICCI

½ c. finely chopped rutabaga, ½ c. finely chopped carrots, 2 c. flour, 1 tsp. Baking soda, 1-1/2 tsp. Baking powder, ½ tsp. salt, 2 tsp. cinnamon, ½ tsp. nutmeg, 4 large eggs, 1-1/2 c. sugar, 1 c. oil, 1 c. applesauce, 2 Tbs. carrot baby food, 2 tsp. vanilla DIRECTIONS: Peel and finely chop rutabaga and carrots. In separate bowl, mix together all dry ingredients (except sugar) and set aside. In another bowl, beat eggs until frothy & gradually add the sugar, oil, applesauce, vanilla and baby food. Combine the flour mixture with the egg mixture and fold in the chopped vegetables. Divide batter into 2 prepared pans and bake 30-35 minutes @ 350 degrees. Cool after baking and frost with cream cheese frosting CREAM CHEESE FROSTING: 2-8 oz. pkgs. cream cheese, 1 stick butter, 2 tsp. vanilla, 3 c. powdered sugar, 6 Tbs. water

CUMBERLAND BAGA LEFSE-SECOND PRIZE, GLADYS WEBSTER

1 c. mashed rutabaga, 1 c. mashed potatoes, 3 Tbs. powdered sugar, 2 c. flour, ½ tsp. salt DIRECTIONS: Mix ingredients. Roll into rounds. Bake on lefse griddle @300-325 degrees. Cool. To serve, mix ½ c. butter-melted & ½ c. sugar. Spread between lefse rounds. Cut into pie shapes and serve.

VERY BEST BAGA & SWEET ONION DIP-THIRD PRIZE, VERONICA VICICH

1 large ‘Baga-shredded (approximately 2 c.), 1-1/2 c. finely diced sweet onions (Vidalia, Walla Walla, Texas Sweet), 3 c. shredded Swiss cheese, 2 c. mayonnaise, 3 tsp. minced garlic, ¼ tsp. fresh ground pepper DIRECTIONS: Preheat oven to 350 degrees. Mix all ingredients together and pour into 1-1/2 quart, deep-sided baking dish. Bake @ 350 degrees for 40 minutes until lightly brown & bubbly. Serve with corn chips, crackers, toast…anything!

MEGA BAGA QUESADILLA WITH ISLAND CITY SALSA - HONORABLE MENTION

BRIANNA BRIDGER

1 small rutabaga, ¾ lb. Louie’s Italian Sausage, 4 green onions (chopped), 8-16 oz. shredded cheese (depending on how cheesy you like it), 8 flour tortillas DIRECTIONS: Rough chop rutabaga and sausage. Cook rutabaga and sausage until no longer pink and rutabaga is tender. Put all ingredients in between 2 tortillas and bake or p an fry (flipping once) until golden brown and cheese is melted. Serve with Island City Salsa. Makes 4 quesadillas

ISLAND CITY SALSA: 1 c. diced raw rutabaga, 5 medium tomatoes (about 2 cups), ½ small sweet onion, 1 hot banana pepper, 2 cloves garlic (minced), ½ c. whole kernel sweet corn (drained), ½ c. black beans (drained & rinsed), juice of 1 lime, ½ tsp sugar, ½ tsp. salt, 1 Tbs. cilantro, ¼ c. balsamic vinaigrette DIRECTIONS: Dice all vegetables. Mix all ingredients together in large bowl. Let stand in refrigerator for at least one hour prior to serving. Makes 3 c. salsa

FROM ANN’S RUTABAGA RECIPE BOOK – RUTABAGA CAASSEROLE

4 rutabagas, 4 carrots, 2 Tbs. white sugar, 2 Tbs. butter, ¼ c. milk (optional) DIRECTIONS: Peel rutabagas and cut into large cubes. Place in cold salted water and bring to a boil. When fork tender, drain. Mash rutabagas with grated carrots, sugar and butter. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk

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SIMPLE SUMMER SWEETS - AUGUST 18, 2009

NO-BAKE STRAWBERRY CHEESECAKE

2 pkgs. (8 oz.) each cream cheese-softened, ½ c. sugar, 2 Tbs. strawberry extract, 1 (8 oz.) Cool Whip-thawed, 1 prepared vanilla crumb crust ( 6 oz.) DIRECTIONS: Beat cream cheese, sugar and extract in large bowl until blended and smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hrs or until set. Garnish with fresh strawberries. Store leftovers in refrigerator.

ANGEL LEMON BARS

1 package Angel Food Cake Mix (the 1-step mix), 21 oz. can of Lemon Pie Filling (1-2/3 c.) or 1-(15 oz.) can pie filling and 1 (6 oz.) container of lemon yogurt DIRECTIONS: Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes @ 350 degrees. Sprinkle with powdered sugar.

BERRY LEMON MOUSSE PARFAIT

1-1/2 c. heavy cream, ½ c. sugar-divided, ¼ c. lemon juice, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 c. blueberries, 1 c. sliced strawberries DIRECTIONS: Beat heavy cream, 5 Tbs. of sugar, lemon juice and extracts in large chilled bowl with electric mixer on medium speed until soft peaks form. Toss berries and remaining 3 Tbs. sugar in medium bowl. Layer mousse and berries in dessert dishes. Serve immediately or refrigerate until ready to serve.

CREAMY FRUIT DESSERT

2 c. sour cream or light sour cream, 3 Tbs. brown sugar, ¾ c. orange juice, 2 Tbs. grated orange rind, 2 Tbs. chopped fresh mint (plus mint for garnish), 2 c. berries (raspberries, blackberries or chopped strawberries), 2 c. chopped nectarines or peaches, 1 c. cubed cantaloupe or honeydew melon DIRECTIONS: Whisk together sour cream and brown sugar. Slowly stir in orange juice until smooth. Stir in remaining ingredients. Refrigerate. Serve with mint sprig garnish, if desired.

RASPBERRY CAKE

1 pkg. white cake mix, 4 eggs, 2/3 c. oil, 1 (3 oz.) pkg. raspberry Jell-O, 1 (10 oz.) pkg. red raspberries-thawed DIRECTIONS: Mix ingredients in order. Mix well and pour into greased and floured 9x13” baking pan. Bake @ 325 degrees for 50-60 minutes. TOPPING: 1 (3 oz.) pkg. cream cheese-softened, 1 Tbs. butter, 1 tsp. vanilla, 2 c. powdered sugar DIRECTIONS: Beat until fluffy and add milk as needed for spreading consistency. Frost cooled cake

SUPER MARSHMALLOW BARS

2 c. semi-sweet chocolate chips, 2 c. butterscotch chips, 1 c. peanut butter, 2 c. chopped peanuts, 1 bag miniature marshmallows DIRECTIONS: Heat the chocolate chips and butterscotch chips in microwave until melted, then add 1 c. of peanut butter. Stir together and then add 2 c. chopped peanuts. Fold in 10-1/2 oz. bag of miniature marshmallows and put entire mixture in greased 9x13” pan. Freeze until set then cut into portions. Keep refrigerated.

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RICE LAKE FARMER’S MARKETCOOL AUGUST TREATS - AUGUST 11, 2009

PEACH COOLER

1 (12 oz.) can or bottle lemon-lime soda, 2 canned peach halves, 1 tsp. fresh lemon juice, 2 scoops vanilla ice cream, ¼ c. crushed ice DIRECTIONS: In blender combine soda, peaches and lemon juice. Blend until smooth and pour into glasses. Serve topped with the vanilla ice-cream and crushed ice.

ORANGE SHERBET SALAD

2 (11 oz.) cans mandarin oranges, 2 (3 oz.) pkgs. orange flavored Jell-O, 1 c. hot water, 8 oz. sour cream, 1 pint orange sherbet, 1 c. pineapple chunks DIRECTIONS: Drain the oranges and reserve juice. Add water to the juice (if necessary) to make 1 c. liquid. In large mixing bowl, combine the hot water and 1 c. juice liquid. Dissolve Jell-O in this mixture and cool until it begins to set. Using an electric mixer, beat in sour cream and sherbet at medium speed until fluffy and well-blended. Gently stir in mandarin oranges and pineapple chunks. Pour mixture into ring mold or a 9x9 inch square pan and chill overnight.

LOW-FAT RASPBERRY SUMMER SENSATION

1 pint raspberry sorbet or sherbet-softened, 1 c. cold fat free milk, 1 pkg. (4 serving-size) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling, 1 (8 oz.) tub Cool Whip Free Whipped Topping-thawed, 1 c. raspberries DIRECTIONS: Line 9x5” loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping; spread evenly over sorbet in pan. Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Let stand 10-15 minutes to soften slightly before cutting into 12 slices to serve. Place one slice on each of 12 dessert plates. Top evenly with raspberries. Store leftover dessert in freezer.

COOKIES AND CREAM ICE CREAM CAKE

1 (10 oz.) pound cake-thawed, 1 (16 oz.) jar hot fudge sauce, 1 (12 oz.) pkg. semisweet chocolate chips, ¼ c. water, 10 Oreo cookies-coarsely chopped, 1 c. chilled whipping cream, 3 Tbs. sugar, assorted candies (such as M&M’s gumdrops and candy sprinkles) DIRECTIONS: Cut cake into 1/3-inch thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch diameter springform pan with cake by arranging triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour. Stir fudge sauce, chocolate chips and ¼ c. water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour. Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight. Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipping cream around sides (not top) of cake. (Can be made 1 day ahead). Freeze.) Arrange candies on top.

FROSTY ANGEL TORTE

1 loaf angel food cake, 1 pint vanilla ice cream, 1 pkg. (10 oz.) frozen sweetened sliced strawberries-thawed & drained, 1 c. miniature marshmallows, ½ c. chopped pecans-divided,1 (8 oz.) carton whipped topping-thawed DIRECTIONS: Slice cake in half horizontally. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace top. Combine strawberries, pineapple, marshmallows and ¼ c. pecans; fold in whipped topping. Spread over top and sides of cake. Sprinkle with remaining pecans. Freeze for at least 2 hours. Slice and serve frozen.

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REMINDER: ENTER THE RUTABAGA RECIPE CONTEST! JUDGING AUGUST 21ST!

PICNIC FOOD RECIPES - JULY 28, 2009

MARINATED VEGETABLE SALAD

1head cauliflower, 1 bunch broccoli, 1 large purple onion, 1 head purple cabbage, 1 (15 oz.) pkg. frozen peas Dressing: 2 c. Miracle Whip salad dressing, 1/3 c. Parmesan cheese, ¼ c. sugar DIRECTIONS: Cut up cauliflower and broccoli into floret’s. Slice onion and cabbage; place all vegetables in a large bowl and toss well. Mix dressing together and pour over vegetables; mix well. Let stand, refrigerated, 12 hours before serving. Serve cold.

AWESOME HAM PASTA SALAD

8 oz. ziti pasta, 1 lb. cooked ham-cubed, 1(each) large red & green bell peppers -cut into 1 inch pieces, 1 large red onion-coarsely chopped, 15 small sweet pickles-chopped-juices reserved, 1 c. cherry tomatoes-halved, 1 c. mayonnaise, ½ c. sour cream, 2-1/2 tsp. beef bouillon granules, 1 Tbs. white vinegar, ½ tsp. salt, ¼ tsp. black pepper, 2 cloves garlic-minced DIRECTIONS: Bring large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. In large bowl mix together the pasta, ham, peppers, onion, pickles and tomatoes. In small bowl whisk together the mayonnaise, sour cream, beef granules, vinegar, salt, pepper, garlic and ½ c. reserved pickle juice. Fold into salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend.

EASY SCALLOPED POTATOES

1 bag frozen Ore-Ida hash browns-thawed slightly, pinch of salt, dash of pepper, 1 tsp. onion flakes, 1 can Cheddar Cheese soup, 1 stick butter, 1/3 lb. Velveeta cheese, 1-1/2 soup cans milk DIRECTIONS: Mix potatoes, salt, pepper, onion flakes in 9x13” pan. Heat together remaining ingredients and pour over potatoes. Blend. Bake 45 minutes @ 350 degrees.

SPAGHETTI HOT DISH

1 lb. lean ground beef, 1 sm. onion-chopped, 2 stalks celery-diced, spaghetti, pasta sauce DIRECTIONS: Cook onion and celery on medium heat with 1 c. water for 5 minutes-drain. Brown hamburger; set aside. Bring 6 c. water with 1 tsp. salt to boil in large pan. Add 3 c. cut spaghetti. Cook for 10 minutes. Drain. Mix the ground beef, onion, celery and 1 jar spaghetti sauce with the cooked, drained spaghetti. Mix together. Bake for 30 minutes @ 350 degrees. Can be cooked in crockpot for an hour.

WHITE TEXAS SHEET CAKE

1 c. butter, 1 c. water, 2 c. flour, 2 c. sugar, 2 eggs, ½ c. sour cream, 1 tsp. almond extract, 1 tsp. baking soda Frosting: ½ c. butter, ¼ c. milk, 4-1/2 c. powdered sugar, ½ tsp. almond extract, 1 c. chopped nuts DIRECTIONS: In large saucepan, bring 1 c. butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 tsp. almond extract and baking soda until smooth. Pour batter into a greased 10x15x1” baking pan. Bake @ 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Frosting Directions: Combine ½ c. butter and milk in saucepan; bring to a boil. Remove from heat. Mix in sugar and ½ tsp. extract. Stir in pecans. Spread frosting over warm cake.

LEMON SHEET CAKE

1 pkg. lemon cake mix, 4 eggs, 1 can lemon pie filling, 1 (3 oz.) pkg. cream cheese-softened, ½ c. butter-softened, 2 c. powdered sugar, 1-1/2 tsp. vanilla DIRECTIONS: In large bowl beat the cake mix and eggs together. Fold in pie filling. Spread in greased 15x10x1” pan. Bake @ 350 degrees for 18-20 minutes. Cool on wire rack. In small bowl beat cream cheese, butter and sugar until smooth. Stir in vanilla. Spread over cake. Store in refrigerator.

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RICE LAKE FARMERS MARKETMORE SUMMERTIME RECIPES - JULY 21, 2009

RASPBERRY ICED TEA

4 qts. water, 1-1/2 c. sugar, 1 pkg. (12 oz.) frozen unsweetened raspberries, 10 individual tea bags, ¼ c. lemon juice DIRECTIONS: In Dutch oven bring water to a boil. Remove from the heat; stir in the sugar until dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Cool. Serve over ice.

KEY LIME FRUIT SALAD

1 container (6 oz.) Yoplait Thick & Creamy Key Lime Pie Yogurt, 2 Tbs. orange juice, 2 c. fresh pineapple chunks, 1 c. strawberry halves, 2 c. green grapes, 1 c. blueberries, 2 c. cubed cantaloupe, 1-1/4 c. flaked or shredded coconut-toasted DIRECTIONS: Mix yogurt and orange juice; set aside. In 2-1/2 qt. clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

SPRING GREENS WITH BERRIES

2 pkgs. (5 oz. each) spring mix salad greens, 1 can (11 oz.) mandarin oranges-drained, ¾ c. sliced fresh strawberries, ¾ c. fresh raspberries, ½ c. slivered almonds-toasted DRESSING: ¼ c. vegetable oil, 1 Tbs. red wine vinegar, 1 Tbs. orange juice, 1 Tbs. honey, 1 tsp. grated orange peel, 1 tsp. Dijon mustard, ¼ tsp. salt, 1/8 tsp. pepper DIRECTIONS: In large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

PARMESAN BUTTERED RICE

3 c. water, 1-1/2 c. uncooked long grain rice, ½ c. butter, 1-1/2 c. grated Parmesan cheese, 1 Tbs. minced fresh parsley DIRECTIONS: In large saucepan, bring water to a boil, stir in rice. Reduce heat to a low; cover and cook for 20 minutes or until tender. Meanwhile, in a skillet over medium heat, melt butter until browned. Place rice in a serving dish and sprinkle with Parmesan cheese. Pour butter over rice, cover and let stand for 2-3 minutes. Sprinkle with parsley.

HOBO HAMBURGERS

1-1/2 lbs. ground beef, 1 c. cracker crumbs, 1 egg-beaten, ¼ c. lemon juice, 1 c. grated cheese, ½ c. chopped green pepper, 2 tsp. House Seasoning (recipe follows), 4 med. red potatoes-sliced thin, 1 large onion-sliced thin, 4 carrots-peeled and cut into strips, 4 slices bacon-cut in half DIRECTIONS: In large bowl combine beef, crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties. Place each patty onto 2 layers of heavy duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slices and carrots. Slice bacon in ½ and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a preheated 350 degree oven for approximately 45 minutes. HOUSE SEASONING: 1 c. salt, ¼ c. black pepper, ¼ c. garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

ICE CREAM CONE CUPCAKES

1 pkg. cake mix (any flavor), 24 flat-bottomed ice cream cones, water, oil and eggs per cake mix directions on box DIRECTIONS: Preheat oven to 350 degrees. Mix cake mix per box directions (if using white cake mix, divide mix into four separate bowls and use food coloring to make different ice cream “flavors”. Place

ice cream cones in muffin pan and fill about ½ to ¼ full. Bake 15-20 minutes or until done. Cool on wire rack. Let cool completely, if frosting. Use any flavor of frosting, sprinkles to decorate, as well.

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SUPER SUMMERTIME RECIPES - JULY 14, 2009

WATERMELON COOLER

1-1/2 lbs. (4 c.) sliced seedless watermelon-rind removed, 1 c. lemon sorbet, 1 lemon-zested, 1-1/2 c. cold water, watermelon wedges and mint, for garnish DIRECTIONS: In food processor or blender, blend watermelon, sorbet and lemon zest until very smooth. Stir in 1-1/2 c. cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

COLORFUL FRUIT KABOBS

Assorted Fruits: strawberries, seedless red grapes, cubed cantaloupe, honeydew and pineapple, and sliced kiwi and star fruit; 1/3 c. sugar, 2 Tbs. cornstarch, 1 c. orange juice, 2 tsp. lemon juice DIRECTIONS: Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving. Yield 1 c. glaze.

CHICKEN PASTA SALAD

1 c. spiral noodles, ¾ c. mayonnaise or Miracle Whip, ¼ c. Parmesan cheese, ½ tsp. salt, 1-1/2 c. chicken-cubed, ¼ c. onion, 1 c. vegetables (see below), 1 stalk celery, 1 tsp. Worcestershire sauce, dash parsley, dash onion powder, lettuce leaves DIRECTIONS: Cook spirals and drain. Add noodles to mayonnaise, salt, cheese, chicken, onion (finely chopped). Chop any 2 vegetables: tomatoes, radishes, green peppers or cucumber, etc. Cut celery fine. Add Worcestershire sauce, parsley and onion powder. Mix thoroughly. Put bed of lettuce in serving bowl; put salad on top. Makes 4 - 6 servings.

ORANGE BAVARIAN

3 pkgs. (3 oz. each) orange Jell-O, 2-1/4 c. boiling water, 1 c. (8 oz.) sour cream, 1 qt. orange sherbet-softened, 1 can (11 oz.) mandarin orange-drained & halved, red and green grapes-optional DIRECTIONS: Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes, if desired. Serves 12-14.

GLAZED APRICOT PORK KABOBS

1 lb. boneless pork loin-cut into 1” cubes, 4 Tbs. orange juice, 1-10 oz. jar apricot preserves, 1 Tbs. butter-melted DIRECTIONS: Stir ingredients well; place in heavy plastic bag. Marinate at least 30 minutes. Thread pork onto 4-6 skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals 10-12 minutes, turning occasionally. Baste frequently with marinade. Serves 4.

SOUTHERN BERRY COBBLER

Filling Ingredients: 1-1/2 c. sugar, 2 (6 oz.) pkgs. fresh blackberries, 2 (6 oz.) pkgs. fresh raspberries, ¼ c. cornstarch, 2 tsp. lemon juice, 1 tsp. ground cinnamon Biscuit Ingredients: 2 c. baking mix, 2/3 c. milk, ¼ c. butter-melted, 2 Tb. sugar-divided Topping Ingredients: Sweetened whipped cream, if desired DIRECTIONS: Heat oven to 400 degrees. Combine all filling ingredients in 3 qt. saucepan. Cook over med.-high heat, stirring constantly, until mixture comes to full boil (10-12 minutes). Continue boiling 1 minute. Pour into ungreased 2 qt. casserole. Set aside. Combine baking mix, milk, butter and 1 tablespoon sugar in medium bowl. Drop 8 equal portions of biscuit dough onto hot filling. Sprinkle with remaining sugar. Bake for 25 to 30 minutes. Cool 30 minutes. Serve warm with whipped cream, if desired. Note: May substitute 14 oz. pkgs. of frozen blackberries and raspberries for fresh berries.

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STRAWBERRY RECIPES - JULY 7, 2009

STRAWBERRY COFFEE CAKE

1 c. flour, ½ c. sugar, 2 tsp. baking powder, ½ tsp. salt, 1 egg, ½ c. milk, 2 Tbs. butter-melted, 1-1/2 c. sliced fresh strawberries TOPPING: ½ c. flour, ½ c. sugar, ¼ c. cold butter, ¼ c. chopped pecans-optional DIRECTIONS: In large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat the egg, milk, and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries. For topping: combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries. Bake at 375 degrees for 30-35 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

FROSTED STRAWBERRY SALAD

1 (8 oz.) can crushed pineapple, 2 c. apple juice, 3 c. sliced fresh strawberries, 1 banana-sliced, ¾ c. pecans, 2-3 oz. pkgs. strawberry flavored Jell-O, 1-8 oz. pkg. cream cheese, 2 Tbs. light mayonnaise, 2 c. whipped topping DIRECTIONS: Drain the pineapple and reserve the juice. Set the drained pineapple aside. In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the Jell-O. Stir to dissolve. Refrigerate until partially set. Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the Jell-O mixture. Fold in the whipped topping. Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into 9x13” pan. Chill until the top sets, about 20 minutes. FOR THE TOP LAYER: Reserved pineapple juice plus water to make one cup, 1 packet unflavored gelatin, 1 c. miniature marshmallows, 1 c. whipped topping DIRECTIONS: Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set. Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.

STRAWBERRY SOUP

2 c. strawberries, 2 c. milk, 1 c. heavy cream, ½ c. sour cream, 2 Tbs. sugar or to taste DIRECTIONS: Puree strawberries, milk, cream and sour cream in a blender until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

STRAWBERRY BUTTER

1 pint strawberries, 8 oz. butter-softened, 1 c. powdered sugar DIRECTIONS: Place ingredients in food processor or blender and process until smooth and creamy. Chill. Serve on a bagel or favorite bread.

STRAWBERRY CREAM CHEESE PIE

1 c., flour, 1 stick butter-melted, 1-8 oz. pkg. cream cheese-softened, 1 c. powdered sugar, 1-8 oz. container whipped topping, 1 tsp. vanilla, 1 pint fresh strawberries-sliced DIRECTIONS: Preheat oven to 400 degrees. Combine flour and butter in a bowl and mix well. Press onto bottom and up side of 9” pie plate. Bake until browned, about 15 minutes. Let stand to cool. Meanwhile, combine the cream cheese and powdered sugar in a large bowl. Beat with an electric mixer until smooth. Fold the whipped topping and vanilla into the cream cheese mixture. Spoon the cream cheers mixture into the pie crust. Top with strawberries. Chill until serving time.

FRESH STRAWBERRY CAKE

Cake: 1 box yellow cake mix, 1 pkg. (3 oz.) strawberry Jell-O, ½ c. oil, ¼ c. water or berry juice, 3 eggs, 1 c. fresh strawberries-crushed ICING: ½ c. butter, 1 lb. powdered sugar, ½ c. strawberries-crushed DIRECTIONS: To Make Cake: Combine cake mix, Jell-O, oil, berry juice and eggs. Mix thoroughly with electric mixer. Stir in 1 c. crushed berries. Pour into wax or parchment-paper-lined 9” layer cake pans or 9x13” baking pan. Bake in 350 degree oven for 30 minutes or until done. Let cake cool before icing. To Make Icing: Cream butter and powdered sugar. Stir in ½ c. crushed berries. Spread between layers and on top of cake.

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JULY 4TH WEEKEND - JUNE 30, 2009

PATRIOTIC PUNCH

1 qt. prepared blue Kool-Aid drink mix into 3 plastic ice cube trays. Freeze. Measure any red Kool-Aid drink mix into cap to 2 qt. line. Place in pitcher. Add 4 cups cold water; stir to dissolve. Pour into punch bowl just before serving. Stir in 1 bottle (1 liter) chilled club soda and blue ice cubes.

PHILLY FIRECRACKERS

½ c. sour cream, ½ c. mayonnaise, 1 green onion-chopped, 2 Tbs. horseradish, ½ tsp. salt, 12 tsp. pepper, 8 (123-inch) tortillas, 1 lb. roast beef, cut into 24 thin slices, 2 (6 oz.) pkgs. deli-style sharp Cheddar cheese slices-(optional), 2 c. shredded iceberg lettuce DIRECTIONS: Stir together first 6 ingredients until blended. Spread evenly on the side of each tortilla; top with 3 beef slices and if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce. Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours. May use light sour cream and light mayonnaise.

GRILLED POTATOES

4 medium baked potatoes, 1 large stalk celery-chopped, `1 med. onion-chopped, 4 Tbs. butter, salt & pepper DIRECTIONS: Place 4 large pieces of aluminum foil on work surface. Cut each potato into ½-inch cubes and arrange on each piece of foil. Evenly divide celery and onion among the potatoes. Place 1 Tbs. butter on top of each and season well. Fold foil together and seal tightly. Place on charcoal grill, close to heat, and grill for 45-60”. Serve with sour cream, if desired.

HERB CRUSTED GRILLED TURKEY BREASTS

3 lb. boneless turkey breast (2 halves), 2 Tbs. olive oil, 2 tsp. dried rosemary, 2 tsp. dried thyme, ½ tsp. garlic powder, ½ tsp. cayenne pepper, ¼ tsp. salt DIRECTIONS: Preheat charcoal grill until coals form white ash or preheat gas grill to medium-350 degrees or preheat oven to 325 degrees. Tie turkey breast halves together with kitchen twine. Brush with oil. Combine rosemary, thyme, garlic powder, cayenne pepper and salt on a sheet of waxed paper. Roll the turkey in the herb mixture to coat. Grill turkey, turning frequently, until an instant thermometer inserted in center registers 170 degrees about 1 hour. (Alternatively, roast the turkey in the oven for 1-3/4 hrs.) Transfer turkey to cutting board and let stand 10 minutes before slicing.

GARDEN VEGETABLE PASTA SALAD

3 c. cooked rotini (corkscrew) pasta, 1 c. broccoli florets, 1 c. quartered cherry potatoes, ¾ c. diced lean ham, ½ c. sliced carrot, ½ c. sliced red onion, 1/3 c. sliced ripe olives or pimento stuffed green olives, ¼ c. grated Parmesan cheese, 2 Tbs. chopped fresh or 2 tsp. dried basil, 2 Tbs. chopped fresh parsley or 2 tsp. dried parsley flakes DRESSING: ¼ c. fat-free sour cream, ¼ c. low-fat buttermilk, ¼ c. light ranch dressing DIRECTIONS: Combine first 10 ingredients in a bowl. Combine sour cream, buttermilk, and dressing; stir well. Pour over salad; toss to coat.

RED, WHITE AND BLUE SHORTCAKE STARS

1-1/2 qts. Strawberries-sliced (6 cups), 1-1/2 c. sugar, 4-2/3 c. Bisquick, 1 c. milk, ½ c. chopped dried cherries, 6 Tbs. sugar, 6 Tbs. butter-melted, 2 c. blueberries, ¾ c. whipping cream, 2 Tbs. sugar or powdered sugar DIRECTIONS: Mix strawberries and 1-1/2 c. sugar. Let stand 1 hour. Heat oven to 425 degrees. Mix Bisquick mix, milk, cherries, 5 tablespoons sugar and the butter until soft dough forms. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough ½ inch thick. Cut with flowered 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.

PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, MAIN STREET MARKET, RICE LAKE FARMER’S MARKET

DAIRY MONTH RECIPES WEEK III - JUNE 23, 2009

LAZY MORNING SAUSAGE PIE

1 lb. bulk pork sausage, 1 large onion-chopped (1 cup), 1 c. shredded American, Swiss or Cheddar cheese (4 oz.), 2 eggs-lightly beaten, 1 c. low-fat milk or fat-free milk, ½ c. packaged biscuit mix, bottled or refrigerated fresh salsa, sour cream, fresh spinach or basil leaves (optional) DIRECTIONS: In large skillet, cook sausage and onion over medium-high heat until meat is brown. Drain mixture on paper towels. Spoon into greased 9-inch pie plate. Top with cheese. In small bowl, mix eggs and milk. In another bowl, place biscuit mix; gradually whisk in egg mixture until combined. Slowly pour egg mixture over cheese in pie plate. Bake in 400 degree oven for 25-30 minutes . Let stand 10 minutes before serving. Cut into wedges and serve with salsa and sour cream. If you like, garnish with spinach or basil leaves.

LAYERED SALAD

4 c. shredded lettuce or spinach, 1-1/2 c. mild Cheddar Cheese-shredded-divided, 2 c. fresh mushrooms-sliced, 1 sm. red onion-sliced & separated into rings, 2 c. chopped fresh plum tomatoes, 1 pkg. (10 oz.) frozen green peas-cooked & drained, ½ c. mayonnaise, ½ c. sour cream, ¼ c. fresh basil-chopped, 4 slices bacon-crisply cooked-crumbled DIRECTIONS: Layer spinach, 1 c. of the cheese, mushrooms, onion, tomatoes and peas in 3 quart serving bowl. Mix mayonnaise, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight. Sprinkle with remaining ½ c. cheese and bacon just before serving.

RIGATONI WITH RICOTTA, TOMATO AND BASIL

1 lb. rigatoni pasta, 1 Tbs. olive oil, 2 garlic cloves-thinly sliced, 1 c. grape or cherry tomatoes-halved, ½ c. heavy cream, ¼ c. milk, 15 oz. ricotta cheese, ½ c. freshly grated parmesan cheese, ½ c. thinly sliced fresh basil leaves, salt & pepper DIRECTIONS: Cook pasta in boiling, salted water according to directions on the box. While the pasta is cooking, heat the olive oil in large sauté pan over medium heat. Add the garlic and sauté for about 1 minute, or until it just begins to turn golden brown. Add the tomatoes and sauté for 2-3 minutes longer. Add the heavy cream and milk and simmer for 1-2 minutes. Add the ricotta cheese and stir to combine all of the ingredients. Drain the pasta, add it to the sauté pan and toss well to combine. Top with grated parmesan and sliced basil and season to taste with salt and pepper.

POLKA DOT BERRY CAKE

2-1/4 c. flour, 2 tsp. baking powder, ½ tsp. each baking soda and salt, 2 sticks butter-softened, 1 c. plus 1 Tbs. sugar, 4 large eggs, 1 c. sour cream, 2 tsp. vanilla, 2 pints fresh blueberries, 2 c. whipping cream-whipped, 1 pint fresh strawberries-hulled DIRECTIONS: Preheat oven to 350 degrees. Grease and flour 9x13” baking pan. In medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. Beat the butter with an electric mixer on high speed until smooth. Gradually beat in 1 c. of the sugar, beating until mixture is light and fluffy. Add the eggs, one at a time, beating thoroughly. Beat in the sour cream and vanilla until just incorporated. Sift a third of the dry ingredients over the mixture; fold to blend. Repeat twice with the remaining dry ingredients. Fold in 2-1/2 c. of the blueberries; reserve the rest. Scrape the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick tested in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely. Transfer to a serving board. Using a metal spatula spread the whipped cream over the top and sides of cake. Dot the top of the cake all over with the remaining 1-1/2 c. blueberries. In a food processor, puree the strawberries with the remaining 1 tablespoon sugar. Serve the sauce with the cake.

PROGRAM SPONSOES: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

RICE LAKE FARMER’S MARKET

DAIRY MONTH RECIPES WEEK II - JUNE 16, 2009

BLUEBERRY BRUNCH BAKE

1 loaf (1 lb.) day-old French bread-cut into ½-inch cubes, 1-1/2 c. blueberries, 12 oz. cream cheese-softened, 8 eggs, ½ c. plain yogurt, 1/3 c. sour cream, 1 tsp. vanilla extract, ½ tsp. cinnamon, ½ c. milk, 1/3 c. maple syrup DIRECTIONS: Place half of the bread cubes in greased shallow 3-qt. baking dish. Sprinkle with blueberries. In mixing bowl, beat cream cheese until smooth. Beat in eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 c. syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate over night. Remove from the refrigerator 30 minutes before baking. Cover and bake @ 350 degrees for 30 minutes. Uncover, bake 20-25 minutes longer or until a knife inserted near center comes out clean. Sprinkle with additional blueberries, if desired. Let stand for 5 minutes. Serve with syrup

CRISP OVEN-FRIED CHICKEN WITH CREAM GRAVY

3 egg whites, ¼ c. skim milk, 6 boned and skinned chicken breast halves, ¼ c. flour, 1-1/4 c. corn flakes-finely crushed, ½ c. dry bread crumbs (unseasoned), butter-flavored cooking spray, salt & pepper to taste CREAMY GRAVY: 2 Tbs. butter, ¼ c. flour, 2 c. skim milk or fat free half & half), 1 tsp. chicken bouillon, ¼ c. nonfat-sour cream, salt & pepper to taste DIRECTIONS: Beat egg whites and milk until blended in shallow bowl. Coat chicken breasts with flour; dip into egg mixture and coat generously with combined corn flakes & bread crumbs. Spray baking pan with cooking spray. Place chicken, meat side u p in baking pan; spray generously with cooking spray and sprinkle lightly with salt & pepper. Bake at 350 degrees until chicken is browned and juices run clear, 45-60 minutes. CREAM GRAVY: Melt butter in medium saucepan; stir in flour and cook over medium low heat 1 minute, stirring constantly. Whisk in milk and bouillon; heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in sour cream and cook 1-2 minutes; season to taste with salt & pepper. Serve chicken with cream gravy.

BRATS AND BEER CHEDDAR CHOWDER

2 Tbs. butter, ½ c. finely chopped onion, ½ c. coarsely shredded carrot, 3 large shallots-chopped, 1 (14 oz.) can vegetable broth, 1/3 c. flour, 1 c. whole milk, half & half or light cream, 1 tsp. caraway seeds-crushed, ¼ tsp. black pepper, 10 oz. Wisconsin Aged Cheddar cheese or sharp cheddar cheese-shredded, 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 oz. total), halved lengthwise and sliced, 1 (12 oz.) can beer or bottle ale DIRECTIONS: In large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden. In large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently about 5” until mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. Serve with rye bread.

CHOCOLATY VELVET ICE CREAM

4 c. whipping cream, 1 can sweetened condensed milk, 1 can chocolate-flavored syrup, 2/3 c. coarsely chopped walnuts, cashews or almonds DIRECTIONS: In large mixing bowl combine the whipping cream, condensed milk & syrup. Beat with electric mixer until soft peaks form (tips curl). Fold in nuts. Transfer mixture to 9x13” pan; freeze 8 hrs. or until firm. If desired, top each serving with whipped cream, chocolate sprinkles and a maraschino cherry. Makes 16 servings.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

DAIRY MONTH RECIPES - JUNE 9, 2009

BUTTERMILK PANCAKES

4 Tbs. buttermilk powder, 1 c. flour, 1 Tbs. sugar, 1 tsp. baking powder, ½ tsp. baking soda, ¼ tsp. salt, 1 egg, 1 c. water, 2 Tbs. melted shortening or salad oil DIRECTIONS: Sift dry ingredients together into a mixing bowl. Add beaten egg, water and shortening. Beat just until batter is smooth. Do not overbeat. Drop from a spoon onto a hot greased griddle and cook until full of tiny bubbles and the underside is brown. Turn and brown other side. Makes 10 (4 inch) pancakes.

BAKED EGGS

10 oz. of frozen shredded hash browns- thawed, 9-10 eggs, salt & pepper to taste, 8 oz. (2 c.)shredded Cheddar cheese, ½ pint whipping cream oR half & half, ¼ c. chopped onion, 1-1 ½ lbs. ham or cooked bacon. DIRECTIONS: Spray bottom and sides of 9x13” baking dish with vegetable spray. Line bottom of pan with hash browns. Crack eggs on top of hasH browns and break yolks. (DO NOT SCRAMBLE). Sprinkle with salt and pepper, then half the cheese. Pour cream or half & half over layer in pan. Sprinkle with onion, meat and remaining cheese. Cover. Refrigerate overnight. Heat oven to 350 degrees. Uncover and bake about 40 minutes.

ICE CREAM SALAD

2 small boxes lemon Jell-O, 1-1/2 c. hot water, 1 can crushed pineapple, 1 pint vanilla ice cream, ½ c. walnuts DIRECTIONS: Mix Jell-O in boiling water and chill until it starts to set. Add crushed pineapple and ice cream and beat well. Blend in walnuts. Chill until firm.

MART’S COLESLAW

Salad: 1 bag cole slaw, 1 c. slivered almonds, ½ c. minced green pepper, 1 box ring noodles-cooked & cooled, 1 box frozen baby peas-uncooked, ½ c. pimento or minced red bell pepper, 3 green onions-sliced, salted sunflower seeds Dressing:1 c. cream-whipped, 1 c. sour cream, 1 c. mayonnaise, 2 Tbs. sugar, garlic salt, white pepper and salt to taste, 1 Tbs. sweet pickle juice DIRECTIONS: In large bowl combine cole slaw, almonds, green pepper, ring noodles, peas and red pepper or pimento. Set aside. In small bowl mix the dressing ingredients until well-combined; toss with cole slaw mixture. Refrigerate the slaw up to 24 hours. Just before serving, sprinkle sunflower seeds on top.

VEGGIE CASSEROLE

1 can cream of mushroom soup, 1-1/2 c. shredded Swiss cheese, 2/3 c. sour cream, ¼ tsp. black pepper, 2 bags (16 oz. ea.) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained, 2 cans (2.8 oz. ea.) French Fried Onions (2-2/3 cups) DIRECTIONS: In 9x13” baking dish mix soup, 1 c. cheese, sour cream, pepper, vegetables and 1 can of onions. Bake in preheated 400 degree oven for 20 minutes or until hot. Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

ANGEL BERRY TRIFLE

1-1/2 c. cold fat-free milk, 1 pkg. (1 oz.) sugar-free instant vanilla pudding mix, 1 c. fat-free vanilla yogurt, 6 oz. reduced-fat cream cheese-cubed, ½ c. reduced-fat sour cream, 2 tsp. vanilla, 1 carton (12 oz.) reduced fat frozen whipped topping-thawed/divided, 1 prepared angel food cake (8inches)- cut into 1-inch cubes, 1 pint each blackberries, raspberries and blueberries DIRECTIONS: In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In mixing bowl, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping. Place a third of the cake cubes in a 4 qt. trifle bowl (punch bowl). Top with 1/3 of the pudding mixture, 1/3 of the berries and ½ of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RHUBARB RECIPES WEEK II - JUNE 2, 2009

RHUBARB COFFEE CAKE

½ c. packed brown sugar, ½ c. chopped walnuts, 1-1/2 c. sugar, 1 stick butter-softened, 1 large egg, 1 tsp. vanilla, 2-1/2 c. flour, 1 c. buttermilk, 1 tsp. baking soda, ½ tsp. salt, 4 c. fresh or frozen sliced rhubarb DIRECTIONS: Preheat oven to 350 degrees. Grease 9x13” baking pan. In small bowl, stir together the brown sugar and walnuts; set aside. In large bowl, beat the granulated sugar and butter at medium speed until fluffy, then beat in the egg and vanilla. Beat in the flour, buttermilk, baking soda and salt at low speed. Fold in rhubarb and spread the batter in prepared pan. Sprinkle the batter with the brown sugar mixture. Bake for 45 minutes or until a tester comes out clean. Transfer pan to wire rack and cool slightly.

RHUBARB SOUR CREAM CRUMB CAKE

1-1/2 c. sugar, ¾ c. butter-softened, 3 eggs, 1-1/2 tsp. vanilla, 3 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, ¾ tsp. salt, 1 c. sour cream, 3 c. chopped fresh or frozen rhubarb. TOPPING: ½ c. brown sugar, ¼ c. flour, 1 tsp. cinnamon, ¼ c. cold butter DIRECTIONS: Heat oven to 350 degrees. Combine sugar and ¾ c. butter in large mixing bowl. Beat at medium speed, scraping bowl often, until well mixed (1-2”). Add eggs and vanilla; continue beating until creamy (1 to 2”). Combine 2-3/4 c. flour, baking powder, baking soda and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition (1-2”). Toss together rhubarb and remaining ¼ c. flour in same medium bowl; gently stir into batter. Spread evenly into greased 9x13” baking pan. Combine brown sugar, ¼ c. flour and cinnamon in small bowl, cut in ¼ c. butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45-55 minutes or until toothpick inserted in center comes out clean.

ROSY RHUBARB DESSERT

4 c. chopped fresh or frozen rhubarb, 1 c. sugar, ¼ c. strawberry Jell-O, 1 pkg. white cake mix, 1 c. hot water, ½ c. finely chopped flaked coconut, 1/3 c. slivered almonds-toasted, 6 Tbs. butter-melted DIRECTIONS: Arrange rhubarb evenly in a greased 9x13” baking pan. Combine sugar and Jell-O; sprinkle over rhubarb. Sprinkle dry cake mix over Jell-O mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter. Bake @ 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

RHUBARB PUDDING (RABARBRAGROT-NORWAY)

1-3/4 c. water, ¾ c. sugar, 1-1/2 lbs. rhubarb cut into ½-inch pieces, ¼ c. cold water, 3 Tbs. cornstarch, ½ tsp. vanilla extract, 1 c. chilled whipping cream, 2 Tbs. sugar DIRECTIONS: Heat 1-3/4 c. water and ¾ c. sugar to boiling, stirring occasionally. Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 minutes. Mix ¼ c. water and the cornstarch; stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in vanilla extract. Pour into serving bowl or dessert dishes. Cover and refrigerate. Beat whipping cream and 2 Tbs. sugar in chilled bowl until stiff. Pipe through decorators’ tube or spoon onto pudding.

MAPLE RHUBARB CRUNC

CRUST: ½ c. softened butter, 1 c. flour 5 Tbs. powdered sugar RHUBARB FILLING: 7 c. cut-up rhubarb, 2 c. sugar, ½ c. flour, 1 c. maple syrup TOPPING: 1-1/2 c. flour, 1 c. oatmeal, ¾ c. butter, 1 c. brown sugar DIRECTIONS: Mix crust and pat in bottom of 9x13” pan. Bake @ 350 degrees for 12-15 minutes until golden brown. Combine the rhubarb, sugar, flour and syrup; Place over crust. Mix together the topping and crumble on top of filling. Bake @ 350 degrees for 35 minutes or until set.

PROGRAM SPONSORS: MAIN STREET MARKET

AMUNDSON’S APPLIANCES

KITCHEN AND FLOOR DECOR

RHUBARB RECIPES - MAY 26, 2009

RHUBARB CREAM CHEESE PIE

1 unbaked 9” pie shell (deep cheese), 3 c. diced, rhubarb, 1 c. sugar, 3 Tbs. cornstarch, ¼ tsp. salt, 8 oz. cream cheese, 2 eggs, 1/2 c. sugar DIRECTIONS: Heat oven to 425 degrees. In medium pan , combine rhubarb, 1 c. sugar, cornstarch and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture boils, and thickens. Pour into unbaked pie shell, and bake for 10 minutes, then remove. In a small bowl with electric beater at medium speed, beat cream cheese with eggs and ½ cup sugar until smooth. Pour this mixture over rhubarb in pie shell. Lower oven to 350 degrees. Bake 30 minutes, then cool completely.

RHUBARB STRAWBERRY CRISP

2 c, sliced strawberries, 3 c. chopped rhubarb, ¾ c. sugar, ¼ c. flour, ¼ c. butter, ¼ c. flour, ½ c. quick cooking oats DIRECTIONS: Preheat oven to 400 degrees. In a large bowl, combine strawberries, rhubarb, sugar and ¼ c. flour; mix well. Pour into 9x9-inch baking pan. In a separate bowl, cream together butter and brown sugar; cut in flour and oats. Sprinkle evenly over fruit. Bake for 35-40 minutes. Let cool slightly before cutting into serving squares.

RHUBARB BISCUIT COFFEE CAKES

1 tube (12 oz.) refrigerated buttermilk biscuits, 2 c. fresh chopped rhubarb, ¼ c. sugar, ½ tsp. cornstarch, 1 egg, 8 oz. sour cream, 3 Tbs. heavy whipping cream, ¼ tsp. vanilla TOPPING: 1-1/2 tsp. sugar, ¼ tsp. cinnamon DIRECTIONS: Divide biscuits in ungreased 9” pie plate. Top with 2 c. rhubarb. In mixing bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb. Combine sugar and cinnamon; sprinkle over filling. Bake @ 350 degreed for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm.

RHUBARB DESSERT

CRUST: 2 c. flour, 1 c. chopped pecans, 1 c. butter-melted, ¼ c. sugar, TOPPING: 1 c. brown sugar, 3 Tbs. cornstarch, 5 c. chopped rhubarb, 1 c. sliced fresh strawberries MIDDLE LAYER: 1 (8 oz.) pkg. cream cheese-softened, 1 c. powdered sugar, 8 oz. Cool Whip DIRECTIONS: In small bowl combine the flour, pecans, butter and sugar. Press into a 9x13” baking dish. Bake @ 350 degrees for 18-20 minutes or until golden brown. Cool. In large saucepan combine brown sugar and cornstarch. Stir in the rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat, cook and stir 4-5 minutes or until thickened. Remove from heat, cool. Stir in the strawberries. In a small bowl beat the cream cheese and powdered sugar until smooth. Fold in 1 c. of Cool Whip. Spread the cream cheese mixture over the crust; top with the rhubarb mixture. Spread remaining Cool Whip on top. Refrigerate 3-4 hours before serving.

RHUBARB CAKE WITH RHUBARB SAUCE

CAKE: ¼ c. sugar, 1-1/2 c. brown sugar, ½ c. softened, 1 tsp. vanilla, 1 egg, 2-1/2 c. flour, 1 tsp. baking soda, ½ tsp. salt, 1 c. buttermilk, 2 c. chopped rhubarb, 2 Tbs. sugar, ½ tsp. cinnamon SAUCE: 2 c. rhubarb, 2/3 c. sugar, 4 Tbs. water, ¼ tsp. cinnamon DIRECTIONS: Preheat oven to 350 degrees. Grease and flour 9x13” pan. In large bowl, beat together sugar, brown sugar and butter. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup. Combine flour, baking soda and salt. Add dry ingredients alternately with buttermilk, beating until well combined. Spoon 2/3 of batter in pan, spreading evenly. Spoon rhubarb over batter. Top with remaining batter, spreading evenly. Combine 2 Tbs. sugar and ½ tsp. Cinnamon, sprinkle over batter. Bake for 40-45” until golden brown. Cool completely. SAUCXE: In saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until rhubarb is tender. Refrigerate sauce until cool. Serve over cake.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES

MEMORIAL DAY WEEKEND RECIPES - MAY 19, 2009

TEXAS CAVIAR

1 can black-eyed peas-rinsed & drained, ¾ c. each chopped red & green pepper, 1 med. onion-chopped, 3 green onions-chopped, ¼ c. minced fresh parsley, 1 jar diced pimientos-drained, 1 garlic clove-minced, 1 (8 oz.) bottle fat-free Italian salad dressing, baked tortilla chips DIRECTIONS: In large bowl, combine peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over mixture, stir gently to coat. Cover & refrigerate for 24 hrs. Serve with tortilla chips

TACO SALAD

1 lb. ground beef-browned & drained, 1 sm. green pepper-chopped, 1 pkg. Taco seasoning mix, 1 can pinto beans, 1 can ripe olives-sliced, 1 fresh tomato-chopped, ½ c. salsa, ¼ c. Italian salad dressing, ½ medium head lettuce-shredded, 1 (8 oz.) pkg. nacho-flavored tortilla chips-crushed, ¾ c. cheddar cheese-shredded DIRECTIONS: Brown ground beef. Add green pepper and seasoning mix (with the amount of water called for on packet instructions). Cook 10-15 minutes. Add beans, olives and tomato. Combine salsa sauce and dressing; pour into meat mixture and heat. Just before serving, place the lettuce and crushed chips on platter. Spoon meat mixture over chips and lettuce. Serve with the cheese, sour cream and additional salsa.

PINEAPPLE ORANGE SALAD

1 small box pineapple Jell-o, 1 small box orange Jell-o, 16 oz. carton cottage cheese, 1 large can pineapple chunks-drained, 1 large can mandarin oranges-drained, 1 sm. container Cool Whip DIRECTIONS: Mix dry Jell-o with the rest of ingredients. Stir until combined well. Chill & serve.

BEEF BARBECUE

1 boneless chuck roast (3 lbs.), 1 c. barbecue sauce, ½ c. apricot preserves, 1/3 c. chopped green or red pepper, 1 small onion-chopped, 1 Tbs. Dijon mustard, 2 tsp. brown sugar, 12 sandwich rolls-split DIRECTIONS: Cut the roast into quarters; place in a greased 5 qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

THE PERFECT HAMBURGER

1 egg lightly beaten SEASONINGS: 2 Tbs. chili sauce, 1 tsp. dried minced onion, 1 tsp. horseradish, 1 tsp. Worcestershire sauce, ½ tsp. salt, dash pepper BURGER: 1 lb. lean ground beef, 4 hamburger buns-split, Optional toppings: sliced tomato, onion, pickles and condiments DIRECTIONS: Coat grill rack with nonstick cooking spray before starting the grill. In large bowl, combine the egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4 -inch thick patties. Grill, covered over medium heat for 5-7” on each side or until a meat thermometer reads 160 degrees and juices run clear. Serve on buns with desired toppings.

SPRINGTIME STRAWBERRY BARS

1 c. butter-softened, 1-1/2 c. sugar, 2 eggs, 1 tsp. grated lemon peel, 3-1/4 c. flour, ¾ c. slivered almonds-chopped, 1 tsp. baking powder, ½ tsp. salt, 1 (12 oz.) jar strawberry preserves DIRECTIONS: In large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 3 c. flour, almonds, baking powder and salt; gradually add to creamed mixture until mixture resembles coarse crumbs (do not over mix). Set aside 1 c. dough. Press the remaining dough into a greased 15”x10”x1” baking pan. Spread preserves to within 1/4 -inch of edges. Combine the reserved dough with the remaining flour; sprinkle over preserves. Bake @ 350 degrees for 25-30” or until lightly browned. Cool on wire rack. Cut into bars.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

SPRINGTIME CAKES - MAY 12, 2009

SOUR CREAM LEMON CAKE

2 c. flour, 2 tsp. baking powder, 1 tsp. salt, 1 c. butter @ room temperature, 2 c. sugar, 3 eggs, grated zest of 1 large lemon, 1 c. sour cream LEMON GLAZE: ¼ c. melted butter, 2 Tbs. fresh lemon juice, 2 c. powdered sugar DIRECTIONS: Preheat oven to 325 degrees. Generously butter and flour a 10” bundt pan. Into a bowl, sift together the flour, baking powder and salt; set aside. In a mixing bowl with hand-held electric mixer, cream 1 c. butter and sugar; beat at high speed until mixture is light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

8 oz. mascarpone cheese (about 1 c. softened), 2 egg whites, ¼ c. vegetable oil, 1 box white cake mix, 1 c. water, 1/3 c. frozen strawberries-thawed and drained, 2-1/2 c. powdered sugar DIRECTIONS: Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners. Preheat oven to 350 degrees. Line the mini tins with paper liners. In large bowl combine the cheese, egg whites and oil. Using a hand mixer beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18-20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack. Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

COCONUT CAKE WITH COCONUT FROSTING AND FILLING

1 pkg. white cake mix, 1 c. sour cream, 2 c. white sugar, 1 (14 oz.) pkg. flaked coconut, 1 (8 oz.) container Cool Whip-thawed DIRECTIONS: Prepare cake mix as per pkg. directions for two layer cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for the top). Set aside one cup of this mixture. Spread remainder between layers of cake. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is.

ALMOND JOY CAKE

1 pkg. chocolate cake mix, 1 sm. pkg. instant chocolate pudding, 1 c. evaporated milk, ½ c. sugar, ½ c. small marshmallows, 1 (14 oz.) pkg. flaked coconut, 1 c. sugar, ½ c. evaporated milk, 1 stick butter, 1 (12 oz.) pkg. chocolate chips, 1 c. almonds-chopped DIRECTIONS: Mix chocolate cake mix according to directions with pudding mix. Bake in 9x13” pan as directed. Mix one cup evaporated milk with ½ c. sugar. Bring to full boil. Remove from heat. Add marshmallows and coconut. Spread over hot cake. Mix 1 c. sugar with ½ c. evaporated milk and butter. Bring to full boil. Add chocolate chips and almonds. Spread over coconut mixture.

POPPY SEED BUNDT CAKE

1 pkg. yellow cake mix, 1 pkg. (3.4 oz.) instant coconut cream pudding mix, 1 c. water, ½ c. vegetable oil, 3 eggs, 2 Tbs. poppy seeds, powdered sugar DIRECTIONS: In mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds. Pour into a greased and floured 10-in. fluted tube pan. Bake @ 350 degrees for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with powdered sugar.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

MOTHER’S DAY BRUNCH RECIPES - MAY 5, 2009 “IN

SPICEY FRUIT CUP

1 can (8 oz.) pineapple chunks (juice-pack)undrained, ½ c. orange juice, 2 Tbs. white wine-optional, 1/8 tsp. cinnamon, dash ground nutmeg, 2 medium oranges-peeled and sectioned, 1 medium pear-cored and sliced, 1 c. fresh strawberries-halved DIRECTIONS: In mixing bowl combine the undrained pineapple, orange juice, wine (if desired), cinnamon and nutmeg. Carefully stir in oranges, pear and strawberries. Cover and refrigerate for at least 1 hour or up to 4 hours. Makes 4-6 side-dish servings

BAKED FRENCH TOAST CASSEROLE

1 loaf French bread (13-16 oz.), 8 large eggs, 2 c. half & half, 1 c. milk, 2 Tbs. sugar, 1 tsp. vanilla, ¼ tsp. cinnamon, ¼ tsp. nutmeg, dash salt, Praline Topping (recipe follows) Maple syrup DIRECTIONS: Slice French bread into 20 slices, 1” each. Arrange slices in generously buttered 9x13” baking dish in 2 rows, overlapping the slices. In large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk/egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. PRALINE TOPPING: ½ lb. (2 sticks) butter, 1 c. brown sugar, 1 c. chopped pecans, 2 Tbs. light corn syrup, ½ tsp. cinnamon, ½ tsp. nutmeg, Combine all ingredients in a medium bowl and blend well.

BREAKFAST LASAGNA

1 bag (30 oz.) frozen Southern Style hash browns (or 32 oz. bag shredded), thawed, salt & pepper, 3 c. shredded sharp Cheddar cheese-divided, 2-3 Tbs. butter, 12 oz. thinly sliced Canadian bacon, 1-1/2 c. chopped onion, 1 large yellow or red bell pepper-chopped, 8 oz. sliced mushrooms, 2 med. tomatoes-sliced-optional, 12 large eggs, 2-1/2 c. milk, ½ tsp. salt, ¼ tsp. pepper DIRECTIONS: Spread thawed hash browns in a deep 11x14” lasagna/roasting pan; season generously with salt & pepper. Sprinkle half of the cheese over the potato layer. In large skillet, lightly brown the Canadian bacon slices in 2 Tbs. butter; set aside. In the same skillet sauté the onion, peppers and mushrooms until tender. Add a little more butter as necessary. Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese. In medium bowl, whisk eggs with ½ tsp. salt, ¼ tsp. pepper and the milk; pour over the casserole. Using a spatula gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350 degrees. Bake casserole for 35-45 minutes, until set. Cool slightly before slicing. Serves 10-12 people.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

1 c. chocolate cookie crumbs, 3 Tbs. sugar, ¼ c. butter-melted, 1 (10 oz.) pkg. frozen raspberries, 2 Tbs. sugar, 2 tsp. cornstarch, ½ c. water, 2 c. white chocolate chips, ½ c. half & half, 3 (8 oz.) pkgs. cream cheese-softened, ½ c. white sugar, 3 eggs, 1 tsp. vanilla DIRECTIONS: In medium bowl, mix together cookie crumbs, 3 Tbs. sugar and melted butter. Press mixture into bottom of 9” springform pan. In saucepan, combine raspberries, 2 Tb. sugar, cornstarch & water. Bring to boil and boil 5” or until sauce is thick. Strain sauce through mesh strainer to remove seeds. Preheat oven to 325 degrees. In metal bowl over pan of simmering water, melt white chocolate chips with half & half, stirring occasionally until smooth. In large bowl, mix together cream cheese and ½ c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 Tbs. raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3 Tbs. sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55-60” or until filling is set. Cool. cover with plastic wrap and refrigerate for 8 hrs. before removing from pan. Serve with remaining raspberry sauce.

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TASTE OF SPRING-LEMON RECIPES - APRIL 28, 2009

SOFT LEMONADE COOKIES

1 c. butter, 1 c. sugar, 2 eggs, 3 c. flour, 1 tsp. baking soda, 1 can (6 oz.) frozen lemonade concentrate-thawed and divided, additional sugar DIRECTIONS: Preheat oven to 400 degrees. In a mixing bowl, cream butter and sugar. Add the eggs. Combine flour and baking soda. Add to the creamed mixture alternately with 1/3 c. of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate and then sprinkle with sugar. Cool completely.

GLAZED LEMON BREAD

1/3 c. melted butter, 1-1/4 c. sugar, 2 eggs, ¼ tsp. almond extract, 1-1/2 c. flour, 1 tsp. baking powder, 1 tsp. salt, ½ c. milk, 1 Tbs. grated lemon peel, ½ c. chopped nuts. 3 Tbs. fresh lemon juice DIRECTIONS: Blend well the butter and 1 c. sugar. Beat in eggs, one at a time; add almond extract. Sift together the dry ingredients; add to egg mixture alternately with milk. Blend just to mix. Fold in peel and nuts. Turn into a greased 8-1/2 x 4-1/2 inch oven proof glass loaf pan. Bake in slow oven at 325 degrees for about 70 minutes or until loaf tests done in center. Mix lemon juice and remaining ¼ c. sugar. Immediately spoon over hot loaf. Cool 10 minutes. Remove from pan and cool on rack. Do not cut for 24 hours, it will slice easily then.

SPRING SALAD

1 pkg. lemon Jell-O, 1 c. hot water DIRECTIONS: Dissolve 1/3 c. Miracle Whip in with the lemon Jell-O and water mixture. Add ½ c. cold water, 2 tsp. vinegar, ¼ tsp. salt. Chill until partially set. Beat until fluffy. Add 1-1/2 c. finely shredded cabbage, ½ c. radishes-sliced thin, ½ c. diced celery, 3 Tbs. green pepper-diced, 2 Tbs. diced onion

WALDORF MOLD

1 (3 oz.) pkg. lemon Jell-O, 1 c. boiling water, ¾ c. cold water, 2 tsp. vinegar, ¾ c. finely diced celery, 1 c. diced red apples, ¼ c. chopped walnuts, ¼ c. mayonnaise, optional DIRECTIONS: Dissolve Jell-O in boiling water. Add cold water and vinegar. Chill until thick, but not set. Fold in remaining ingredients. Spoon into a 1 quart mold. Chill until firm. Unmold and serve.

LEMON-ORANGE SAUCE

Juice of 1 orange, juice of 1 lemon, 2/3 c. sugar, 2 egg yolks, 1 c. whipped cream, slivered almonds-toasted DIRECTIONS: Beat yolks. Add juices and sugar. Beat. Cook in double boiler until thickens. Cool. Add 1 c. whipped cream. Serve over angel food cake. Sprinkle with toasted almonds.

LEMON FLUFF PUDDING

¾ c. sugar, 3 Tbs. flour, ½ c. lemon juice and grated rind of 1 lemon, ½ tsp. salt, 2 Tbs. melted butter, 3 egg yolks-unbeaten, 1 c. milk, 3 egg whites-beaten until peaks form. DIRECTIONS: Preheat oven to 325 degrees. Mix all ingredients, except egg whites and beat 3 minutes. Add beaten egg whites and mix 1

minute. Pour in 8-in casserole. Place casserole in a pan of hot water and bake for 45 minutes.

PROGRAM SPONSORS: MAIN STREET MARKET, ADMUNDSON’S APPLIANCES, KITCHEN & FLOOR DÉCOR

CLASSIC COOKIES & MORE RECIPES - APRIL 21, 2009

MOLDED COOKIE: HOMEMADE CHOCOLATE SANDWICH COOKIE

2 pkgs. devil’s food cake mix, 4 eggs, 1 c. shortening DIRECTIONS: Preheat oven to 350 degrees. Blend all ingredients with pastry blender until mixed. Roll in balls the size of a quarter. Place on ungreased cookie sheet. Make even number of balls. Bake for ten minutes. Cool on cookie sheet 5 minutes before removing to cooling rack. After cooled thoroughly, put cream cheese frosting between two cookies, putting bottom sides together.

DROP COOKIE: ORIGINAL TOOL HOUSE CHOCOLATE CHIP COOKIES

2-1/2 c. flour, 1 tsp. baking soda, 1 tsp. salt, 1 c. butter-softened, ¾ c. sugar, ¾ c. brown sugar, 1 tsp. Vanilla, 2 eggs, 1 (12 oz.) pkg. semi-sweet chocolate morsels, 1 c. chopped nuts DIRECTIONS:

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.

Bake 9-11 minutes until edges are golden brown. Makes 5 dozen.

ROLLED-OUT COOKIE: TOUCH-O-LEMON SUGAR COOKIES

1 c. butter, 1 c. sugar, ½ tsp. baking soda, ½ tsp. baking powder, dash salt, 2 eggs, 1 tsp. vanilla, 1 tsp. lemon extract, 3 c. flour DIRECTIONS: Beat butter on medium high speed for 30 seconds. Add sugar, baking soda, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, 1 at a time. Add vanilla and lemon extract. Beat to combine. Stir in as much flour as possible with mixer. Stir in remaining flour with wooden spoon. Divide dough in half. Cover. Chill for 3 hours or until easy to handle.

Preheat oven to 350 degrees. On lightly floured surface, roll out half of dough to ¼-inch thickness. Using cookie cutter, cut into desired shapes. Place on ungreased baking sheets. Bake for 8-10 minutes. Transfer to wire rack. Cool completely. Frost with lemon butter frosting. LEMON BUTTER FROSTING: 2 c. powdered sugar-sifted, 2 Tbs. softened butter, 1-2 Tbs. lemon juice DIRECTIONS: In bowl, combine powdered sugar, butter and 1 Tbs. lemon juice. Add more drops of lemon juice until icing reaches right consistency. Spread over cooled cookies. Let harden before storing.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

1-12/ c. flour, ½ tsp. baking soda, ½ tsp. salt, ½ c. plus 2 Tbs. butter-softened, ½ c. sugar, ½ c. brown sugar, 1 egg, 1 Tbs. milk, 2 tsp. vanilla, 1 c. white chocolate chips, 1 c. chopped macadamia nuts DIRECTIONS: Preheat oven to 375 degrees. Line cookie sheet with parchment paper. To make cookie dough: Into medium bowl, stir together flour, baking soda and salt. Set aside. In large mixing bowl, cream together butter, white sugar and brown sugar until light and fluffy. Add egg. Beat until combined. Add milk and vanilla. Beat until combined. Stir in flour mixture. Using wooden spoon, stir in baking chips and macadamia nuts. To bake cookies: Drop teaspoons of dough onto prepared cookie sheet. Bake for 11 to 13 minutes. Let cool for 5-10 minutes before removing from sheet. Cool completely on wire rack.

OATMEAL RAISIN COOKIES

½ c. margarine-softened, ½ c. shortening, 1 c. brown sugar, ½ c. sugar, 2 eggs, 1 Tbs. water, 2 Tbs. light corn syrup, 2 tsp. vanilla, 2 tsp. cinnamon, 1/8 tsp. ground ginger, ¼ tsp. nutmeg, 1-1/2 c. flour, 1 tsp. baking soda, 1 tsp. salt, 3 c. old fashioned oats, 1 c. raisins DIRECTIONS: Cream margarine, shortening, sugars, eggs. Corn syrup, water, and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees for 15 minutes. Cool slightly on sheet before removing to cooling racks.

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KITCHEN & FLOOR DECORSOUP & SANDWICH RECIPES - APRIL 14, 2009

HAM SALAD FILLING

2 c. ground ham, ½ c. chopped celery, ½ c. mayonnaise, 2 Tbs. sweet relish-drained, 1 Tbs. chopped onion, ¼ tsp. pepper, salt to taste DIRECTIONS: Mix all ingredients. Spread on slices of your bread choice.

CHEESE/HAM SANDWICH FILLING

½ lb. (8 oz.) cream cheese, ¾ lb. boiled or baked ham, 2 large dill pickles or 4 small sweet pickles, 1 small onion, 1 tsp. pimento, salad dressing to mix DIRECTIONS: Put first 5 ingredients through food chopper, then add salad dressing. Mix well. Make into sandwiches.

CLASSIC TUNA MELTS

2 cans (6 oz., ea.) chunk light tuna-drained and chunked, 2 Tbs. chopped onion, 8 slices toasted bread, ½ c. mayonnaise, 1-1/2 Tbs. celery-chopped OR sweet pickle relish, 4 slices American cheese DIRECTIONS: In mixing bowl, combine tuna, mayonnaise, onion and celery; mix well. Top 4 of the bread slices with 1 slice of cheese. Spread tuna mixture over cheese slices and top with remaining bread slices. Spread each sandwich with additional mayonnaise; place in skillet. Cook on medium heat until lightly browned on both sides.

FARMHOUSE HAM CHOWDER

½ c. finely chopped onion, ½ c. finely chopped celery, ½ c. chopped sweet red pepper, 2 Tbs. butter, ¼ c. flour, 1 envelope ranch salad dressing mix, 4-1/4 c. milk, 2 c. hash brown potatoes-thawed, 2 c. frozen corn-thawed, 2 c. cubed fully cooked ham, 1 tsp. minced fresh thyme or ¼ tsp. dried thyme, 2 oz. smoked gouda cheese-shredded DIRECTIONS: In large saucepan, sauté the onion, celery and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer for 2 minutes or until thickened. Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat. Simmer, uncovered for 8-10 minutes or until heated through. Sprinkle with the cheese before serving.

AMISH BEAN SOUP

1 lb. dried navy beans, ½ qt. water, 1 meaty ham bone, 1 clove garlic-minced, 1 small bay leaf, 1 c. cubed potatoes, 1 c. celery-diced, 1 c. chopped onions, 1 c. carrots-cubed, salt & pepper DIRECTIONS: Boil beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add ham, garlic, and bay leaf to beans. Cover, simmer for 2 hours. Add the vegetables, salt and pepper to taste. Simmer for 1 hour longer. Remove the ham bone, cut off the meat and dice it. Add to the soup. Reheat the soup almost to boiling, then remove bay leaf and serve.

BLUEBERRY-LEMON TART

1 box (15 oz.) Pillsbury refrigerated pie crusts-softened as directed on box, 2 containers (6 oz., ea.) Yoplait Original 99% Fat Free lemon burst yogurt, 1 pkg. (8 oz.) cream cheese-softened, 1 can (21 oz.) blueberry pie filling, 1 c. blueberries DIRECTIONS: Heat oven to 375 degrees. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14 round. Fold ½” of crust edge under forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20-25 minutes or until golden brown. Cool completely, about 30 minutes. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.

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EASTER RECIPES 2009-WEEK I - MARCH 31, 2009

ORANGE JUICE EASTER COOKIES

1 c. sugar, ¼ c. shortening, 2-1/2 c. flour, ½ tsp. salt, ½ c. butter, 2 eggs, ½ tsp. soda, ¾ c. orange juice

DIRECTIONS: Crème together all the ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake @ 400 degrees for 10 minutes. Glaze: 2-1/2 c. powdered sugar, ¼ c. butter-melted, orange juice (as needed)

For Glaze: Mix together the sugar and butter; add a little orange juice to get the consistency of a glaze. Frost the cookies once they have cooled.

EASTER CARROT CAKE WITH CREAM CHEESE FROSTING

Cake:3 large eggs, 1-1/2 c. sugar, 1 c. applesauce, ½ c. vegetable oil-preferably canola, 2 tsp. ground cinnamon, 1 tsp. baking soda, 1 tsp. vanilla, ½ tsp. each ground nutmeg and salt, 2 c. flour, 2-1/2 c. shredded carrots, 2/3 c. raisins or dried cranberries You also need: 5-6 oz. green sour straw or stick candy , jelly beans, small round candies, icing flowers and apricot or strawberry fruit roll (carrots) DIRECTIONS: Heat oven to 350 degrees. Grease two 8-inch round cake pans. Line bottoms with waxed paper; grease paper. Put eggs, sugar, applesauce, oil, cinnamon, baking soda, vanilla, nutmeg and salt into large bowl. Beat with mixer on low speed until well blended. Beat in flour scrape; down sides of bowl, then beat in carrots and raisins until well blended. Divide batter between prepared pans (about 3 cups each) and spread evenly. Bake 35-38 minutes until a wooden pick inserted in centers comes out with moist crumbs (not wet batter) attached. Cool in pans on wire rack 10 minutes. Run a knife around layers; invert onto rack, peel off paper and cool completely. To frost: Put 1 cake layer on a serving plate. Spread ¾ c. frosting evenly over top. Top with remaining cake layer. Spread ¾ c. frosting in a thin layer over top and sides of cake. Refrigerate or freeze until frosting is firm, about 10 minutes, then swirl remaining frosting on cake. Up to 2 days before serving: Cut green straw candy in a variety of lengths and gently press into frosting around sides of cake. Sprinkle Coconut Grass on top of cake and around base. Set baskets, bunnies and carrots on top and around sides. Press flowers and birds onto sides of cake. Wrap with plastic wrap and refrigerate.

LITTLE CARROT MUFFINS

1-3/4 c. flour, ½ c. sugar, 1-3/4 tsp. baking powder, 1-1/2 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. each baking soda and salt, 2 jars (4 oz. each) baby food carrots, ¾ c. freshly squeezed orange juice, ¼ . vegetable oil, 1 large egg, 1 tsp. vanilla Orange Icing: 1 c. powdered sugar, 1 Tbs. 1% lowfat milk, 1 tsp. freshly grated orange peel, ½ tsp. vanilla Carrot Decoration: large orange and large green gumdrops or jellied fruit slices DIRECTIONS: Heat oven to 375 degrees. Lightly grease a 12-cup mini muffin pan (each cup should have a scant 2 Tbs. capacity). In large bowl stir flour, sugar, baking powder, cinnamon, nutmeg, baking soda and salt until thoroughly combined. In medium bowl, whisk carrots, orange juice, oil, egg and vanilla until well blended. Add all at once to the flour mixture, then stir with a rubber spatula just until evenly moistened. Spoon half the batter into muffin cups. Leave remaining batter at room temperature. Bake 15-18 minutes until wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes then remove from pan to rack to cool completely. Repeat with remaining batter. Icing and Carrot Decoration: Mix icing ingredients in a small bowl until smooth. Cover and refrigerate. Cut orange gumdrops into 24 carrot shapes, each about 1 inch long. Cut green gumdrops into 24 little strips. Stick onto tops of carrots. Up to 1 day before serving: Spread ½ tsp. icing on each muffin. Top with a carrot. Refrigerate until serving.

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LENTEN MEAL IDEAS - MARCH 24, 2009

OVEN FRIED FISH

1/2 c. crushed corn flakes, ½ tsp. celery salt, 1/8 tsp. onion powder, 1/8 tsp. paprika, dash of pepper, 1 lb. fish fillets, 1 Tbs. plus 1 tsp. skim milk, vegetable cooking spray DIRECTIONS: Combine corn flakes, celery salt, onion powder, paprika and pepper in a shallow dish. Dip fillets in milk; dredge with cereal mixture. Place fillets in a baking dish coated with cooking spray. Bake @ 350 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.

BAKED PERCH

1 lb. perch fillets (substitutable with other types), cooking spray, 2 Tbs. Italian style bread crumbs, 1 tsp. parsley, 1-1/2 c. parmesan cheese, ½ stick melted butter DIRECTIONS: Preheat oven @ 450 degrees. Spray baking pan with cooking spray. Create one layer of fillets on bottom of pan covering the entire bottom. For the topping, mix bread crumbs, parsley, and parmesan cheese. Using a basting brush, spread melted butter on top of fish, and then spread topping covering all of the fillets. Bake fish for 12-15 minutes, depending on the size of the fillets; fish are done when they are white and flakey when tested with a fork.

CHEESY MASHED POTATO CASSEROLE

4 c. mashed potatoes, ½ c. Parmesan cheese-grated, 2 eggs-slightly beaten, salt & pepper to taste, ½ c. grated Cheddar cheese, DIRECTIONS: Combine potatoes, Parmesan cheese and eggs. Season to taste. Pour into casserole. Top with Cheddar cheese and bake in preheated 350 degree oven for 30 minutes.

BAKED DICED POTATOES

9 potatoes-boiled & diced, 2 cans cheddar cheese soup, ¼ c. butter, 2 c. sour cream, ¼ c. chopped onions DIRECTIONS: Dissolve cheddar soup and butter over low heat. Stir in sour cream. Pour over potatoes. Bake @ 350 degrees about ½ hr. to 45 minutes in 9x13” pan.

HONEY GLAZED CARROTS

6 medium carrots-halved or cut into strips, 2 Tbs. butter, 1 Tbs. honey, 2 Tbs. mint jelly DIRECTIONS: Add 1 inch salted water (1/2 tsp. salt to 1 c. water) to carrots. Cover and heat to boiling. Cook until tender; drain. Stir in butter, honey and mint jelly.

GLAZED CARROTS

1 pkg. (16 oz.) fresh baby carrots, 1 c. apple juice, ¾ c. water, 1/3 c. honey DIREC TIONS: In large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender.

MUSHROOM SPINACH SALAD

3 c. torn iceberg lettuce, 3 c. fresh baby spinach, ¼ lb. sliced fresh mushrooms, 1 c. shredded part-skim mozzarella cheese, 2 Tbs. chopped red onion, 1 Tbs. real bacon bits Dressing: 6 Tbs. vegetable oil, 3 Tbs. sugar, 3 Tbs. cider vinegar, ¼ to ½ tsp. poppy seeds, 1/8 tsp. prepared mustard DIRECTIONS: In large bowl, combine the first six ingredients; set aside. In large jar with tightfitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat. Serve immediately. Refrigerate any leftover dressing.

CAKE WITH PINEAPPLE PUDDING

2 c. milk, 1 pkg. (3.4 oz.) instant French vanilla pudding ix, 1 can (8 oz.) unsweetened crushed pineapple-drained, 1 c. whipped topping, 6 slices angel food cake DIRECTIONS: In large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake.

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ST. PATRICK’S DAY - MARCH 17, 2009

LIME PUNCH

1 can (46 oz.) lime citrus drink, 2 cans (12 oz. each) frozen limeade concentrate-thawed, ¼ c. sugar, ¼ c. lime juice, 1 carton (1 qt.) lime sherbet-softened, 1 bottle (2 liters) ginger ale, lime slices DIRECTIONS: In punch bowl, combine citrus drink, limeade, sugar, lime juice and sherbet; stir until smooth and sugar is dissolved. Add ginger ale; stir to mix. Float lime slices on top of punch. Serve immediately.

IRISH SCONES

½ c. butter, 4 c. flour, 2 tsp. baking powder, ½ tsp. salt, ¼ c. sugar, 1 egg, 1 c. milk DIRECTIONS: In bowl, combine butte and flour with pastry blender or fingers. Add baking powder, salt and sugar. In another bowl, beat egg and stir in milk. Mix into dry ingredients to make a dough. Turn onto floured surface and roll to one inch thickness or pat carefully with hands. With a cookie cutter cut dough into 2 inch rounds. Place on greased cookie sheet, about one inch apart and bake at 425 degrees for 15 minutes. Makes about 18 scones. You can also add raisins, dates or other dried fruits to the dough.

ST. PATRICK’S DAY CASSEROLE

3 medium potatoes-scrubbed, 8 oz. bacon-chopped, ½ c. sliced onion, 2 Tbs. flour, ½ tsp. thyme, ½ tsp. salt,1 (12 oz.) can beer or nonalcoholic beer, ½ c. milk, 6 c. shredded green cabbage, 1 c. shredded Swiss cheese DIRECTIONS: Combine potatoes with enough water to cover potatoes by 1inch in medium saucepan. Cook over low heat until tender, about 30 minutes; drain. Cut potatoes into ½-inch slices. Fry chopped bacon in large skillet until browned and crisp. Remove the bacon to small bowl, reserving 2 tablespoons pan drippings. Preheat oven to 375 degrees. Spray 3 qt. baking dish with cooking spray. Saute onion in the reserved pan drippings in the skillet until tender. Stir in flour, thyme, and salt. Add beer and milk and mix well. Cook over low heat, stirring constantly, until sauce is thickened. Layer cabbage, potatoes, bacon, Swiss cheese and beer sauce one-half at a time in prepared baking dish. Bake, covered for 30 minutes; remove cover. Bake until cabbage is tender, about 15 minutes.

GRASSHOPPER BROWNIES

1 box chewy fudge brownie mix, 1 container prepared cream cheese frosting, green food coloring, 1 c. (6 oz.) semi-sweet chocolate chips, ¼ c. (1/2 stick) butter, Andes mints DIRECTIONS: Prepare fudge brownie mix as directed on package. Let cool completely. Cut brownies. Mix about 5 drops of green food coloring into frosting; frost individual brownies. Melt chocolate chips and butter together. Drizzle over frosted brownies; put an Andes candy on top of each brownie. Refrigerate until cool.

PISTACHIO COOKIE DESSERT

1 qt. vanilla ice cream, 1 pkg. (20 oz.) chocolate cream-filled sandwich cookies, ½ c. plus 2 Tbs. butter-melted, 1-1/2 c. cold milk, 2 pkgs. (3.4 oz each) instant pistachio pudding mix, 1 carton (16 oz.) Cool Whip-thawed DIRECTIONS: Soften ice cream while preparing crust. Place cookies in food processor or blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 c. topping. Press remaining crumb mixture into an ungreased 9x13” dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream; mix well. Fold in whipped topping. Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

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WHAT’S COOKING THIS WEEK? MARCH 10, 2009

FAKE AND BAKE “FRIED” CHICKEN

1 (3 ½ to 4 lb.) chicken-cut up into 8 pieces-skin removed, 1 c. Ranch dressing, 2 c. instant potato flakes DIRECTIONS: Heat oven to 450 degrees. Coat a baking sheet with cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350 degrees and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

OVEN FRIED CHICKEN

1 Tbs. butter, 2/3 c. Bisquick, 1-1/2 tsp. paprika, 1-1/4 tsp. salt, ¼ tsp. pepper, 2-1/2 to 3-1/2 lb. fryer chicken-cut up DIRECTIONS: Preheat oven to 350 degrees. Melt butter in 9x13” pan, in oven. Mix baking mix, paprika, salt & pepper, coat chicken. Place skin sides down in a. Bake 35 minutes. Turn, bake an additional 15 minutes or until done.

CROCKPOT MASHED POTATOES

3 oz. cream cheese-softened, ½ c. sour cream, ¼ c. butter, 1 pkg. Ranch Salad Dressing Mix, 1 tsp. dried parsley flakes, 6 c. cooked potatoes-mashed DIRECTIONS: In large bowl, combine cream cheese, sour cream, butter, salad dressing mix and parsley; mix well. Stir in mashed potatoes; mix well. Transfer mixture to a well-greased crockpot. Cover; cook on LOW for 2-4 hours. Serves 6

SPINACH-BROCCOLI CASSEROLE

1 (10 oz.) pkg. frozen spinach, 1 (10 oz.) pkg. frozen broccoli, salt to taste, 1 c. sour cream, 1 pkg. dry onion soup, ½ c. grated cheese DIRECTIONS: Cook spinach and broccoli according to pkg. instructions, drain. Combine sour cream and soup. Stir in. Season. Bake covered at 325 degrees for approximately 40 minutes. Remove from oven and sprinkle with grated cheese.

LUSCIOUS LEMON SALAD

2 pkgs. lemon Jell-O, 2 c. boiling water, 1 can Mountain Dew, 1 can lemon pie filling, 1 c. (15 oz.) crushed pineapple-drained, 2 c. miniature marshmallows, 8 oz. Cool Whip-thawed DIRECTIONS: Combine Jell-O and boiling water in bowl; mix until Jell-O is completely dissolved. Add Mountain Dew, stirring until blended. Stir in half of the pie filling. Spoon into 2 qt. shallow dish. Stir in pineapple and marshmallows. Chill until set. Combine remaining pie filling and whipped topping in bowl; mix well. Spread over chilled layer. Chill until serving time.

OATMEAL SCOTCHIES

1-1/4 c. flour, 1 tsp. baking powder, ½ tsp. cinnamon, ½ tsp. salt, 1 c. butter, ¾ c. sugar, ¾ c. brown sugar, 2 eggs, 1 tsp. vanilla, 3 c. quick or old fashioned oats, 1 (11 oz.) pkg. butterscotch morsels, DIRECTIONS: Preheat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugars, eggs and vanilla in large mixing bowl. Gradually beat in flour. Stir in oats and morsels. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

LIGHT AS A CLOUD PEACH DESSERT

1 angel food cake, 1 (3-1/2 oz.) pkg. instant vanilla pudding mix, 1-1/2 c. milk, 1 (6 oz.) container peach yogurt, 1/3 c. sliced almonds-toasted, 1 can peach pie filling DIRECTIONS: Trim crust from angel food cake and tear into bite-sized pieces. Beat instant pudding mix with milk and stir in yogurt. In 9x13” pan, layer half of the cake, then half of peach pie filling and half of pudding mixture. layers. Garnish with sliced almonds. Refrigerate 4 hours before serving.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

NATIONAL FROZEN FOOD MONTH RECIPES 2009 - MARCH 3, 2009

EASY CHEESE POTATOES

2 lb. package frozen hash brown potatoes-partially thawed, 1-16 oz. container sour cream, 2 c. shredded Colby cheese, 1 c. shredded Monterey Jack cheese, ½ c. chopped onion, ½ c. chopped green bell pepper, 1 jar sliced pimientos-drained, 1 Tbs. chicken-flavor instant bouillon DIRECTIONS: Preheat oven to 350 degrees. In large bowl, combine all ingredients except ½ c. Colby cheese; mix well. Turn into buttered 9x13: dish. Bake 55-60 minutes or until potatoes are tender. Top with remaining cheese bake 3-5 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers.

CHEDDAR GREEN BEAN CASSEROLE

4 c. cooked French-cut green beans, about 1-1/2 lbs. frozen, 3 Tbs. butter, 8 oz. sliced mushrooms, ¼ c. finely chopped onion, 2 Tbs. flour, 1 tsp. salt, ¼ tsp. black pepper, 1-1/2 c. milk, 1-1/2 to 2 cups shredded Cheddar cheese (6-8 oz.), 2 Tbs. sour cream, 1 x. soft bread crumbs, 1 Tbs. melted butter, Parmesan cheese-optional DIRECTIONS: Heat oven to 350 degrees. Grease a 2 qt. baking dish. In large saucepan melt butter over medium-low. Add mushrooms and onion; sauté, stirring until mushrooms are browned and onions are tender. stir in flour, salt and pepper, stirring until flour is mixed with the fat. Gradually stir in the

Milk. Continue cooking, stirring until slightly thickened. Stir in cheese, sour cream, and drained green beans. Spoon into prepared dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole. Bake for 25-30 minutes, until bubbly and browned.

CARAMEL ROLLS

1 loaf frozen bread dough, ¼ c. butter, ½ c. brown sugar, ¾ c. pecan halves, 2 Tbs. light corn syrup, 4 Tbs. melted butter, ¼ c. sugar, 2 tsp. cinnamon DIRECTIONS: Brush frozen loaf with a little oil, cover and let thaw completely (about 3 hours) Melt ¼ c. butter, stir in brown sugar, nuts, and corn syrup. Spread in the bottom of a 9x13” baking pan. Spread dough into a rectangle, spread with 4 Tbs. melted butter. Sprinkle with sugar and cinnamon. Roll tightly and pinch to seal. Cut into 12 slices and place slightly apart in pan. Let rise until doubled, about 1 hour. Bake @ 375 degrees for 15-20 minutes. Turn pan immediately over on a large tray. Leave pan on top of rolls for a few minutes so caramel will drizzle down over rolls. Cool and serve.

ORANGE CREAM FRUIT SALAD

1 pkg. (3 oz.) instant vanilla pudding mix, 1-1/2 c. milk, 1/3 c. frozen orange juice concentrate-thawed, ¾ c. sour cream, 1 can (20 oz.) pineapple tidbits-drained, 1 can (15 oz.) sliced peaches-drained, 1 can (11 oz.) mandarin orange segments, 2 bananas-sliced, 1 apple-peeled-cored and sliced DIRECTIONS: In medium bowl, combine pudding mix, milk and orange juice concentrate. Beat with mixer on medium for 2 minutes. Mix in sour cream. In large salad bowl, combine fruits. Gently mix in orange dressing. Cover. Refrigerate for 2 hrs. before serving.

BLUEBERRY ICE CREAM TART

1 recipe Vanilla Wafer Crust, 1/4 c. water, 2 c. frozen blueberries, 2 Tbs. sugar, 4 sp. Cornstarch, ½ tsp. cinnamon, 1 qt. vanilla ice cream DIRECTIONS: Prepare vanilla wafer crust as directed. Chill until firm. Meanwhile, in a small saucepan combine water and blueberries. Bring to boiling; reduce heat. Simmer, uncovered for 3 minutes. In small bowl stir together sugar and cornstarch; stir into blueberry mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in cinnamon. Turn into a bowl and cool. Cover and chill completely. Place vanilla ice cream in a chilled bowl in refrigerator about 30 minutes or just until softened. Carefully fold in chilled blueberry mixture to swirl. Spread mixture into prepared crust. Cover and freeze for at least 4 hours or overnight. Remove sides of pan. Cut into wedges to serve.

Vanilla Wafer Crust: Combine 1/3 c. melted butter, 1-1/2 c. crushed vanilla wafers and 1 tsp. cinnamon. Mix well. Press mixture onto bottom and 1” up sides of 9” springform pan. Chill about 1 hr. or until firm.

PROGRAM SPONSORS: MAIN STREET MARKET, AMUNDSON’S APPLIANCES, KITCHEN & FLOOR DÉCOR

FAT TUESDAY RECIPES - FEBRUARY 24, 2009

SHROVE TUESDAY CHEESE, CORN AND BACON PANCAKES

1/3 c. cornmeal, 1/3 c. boiling water, 1-1/4 c. Robin Hood Original Homestyle Pancake Mix, 1 c. water, ½ c. grated Cheddar cheese, ½ c. corn kernels, ½ c. diced cooked bacon, 2 Tbs. chopped green onion DIRECTIONS: Preheat skillet or griddle to medium-high heat. Pour boiling water over cornmeal. Set aside. Combine pancake mix and water, mixing until smooth Add cornmeal mixture; mix well. Stir in remaining ingredients. Cook pancakes as directed on package using about ¼ c. batter for each. Makes about 10 pancakes. TIPS: Try ham or cooked sausage instead of bacon. Serve with salsa for a real treat. Add a green salad, green beans or coleslaw to make the meal complete.

FAT TUESDAY NOODLES WITH SMOKED SAUSAGE AND SHRIMP

½ c. chopped onion, ½ c. chopped celery, ½ c. chopped green pepper, 1 Tbs. olive oil, 1-1/2 tsp. Italian Seasoning, ½ tsp. crushed red pepper, ½ tsp. black pepper, ½ lb. Smoked or Andouille sausage, ½ lb. large shrimp, peeled and deveined, 32 oz. chicken broth, 8 oz. Angel hair pasta, uncooked DIRECTIONS: Sauté onion, celery and pepper in olive oil in a large skillet over medium high heat. Stir in Italian seasoning and red and black pepper. Cut sausage in half lengthwise, then in 1/2 inch slices. Add sausage and shrimp to skillet. Cook 2 minutes or until shrimp being to turn pink. Add chicken broth. Bring to a boil. Break pasta in half; add to skillet. Cook 3-5 minutes, or until pasta is just done.

NEW ORLEANS BREAD PUDDING

1 loaf French bread, 1 qt. mi8lk, 3 eggs, 1-1/3 c. sugar, 1 c. raisins, 2 Tbs. vanilla, 3 Tbs. butter Sauce: 1 c. sugar, 1 stick butter, 1 egg, 3 Tbs. bourbon or to taste DIRECTIONS: Tear bread in pieces and soak in milk for at least an hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins. Melt 3 Tbs. butter in oblong baking dish. Pour pudding into baking dish and bake at 350 degrees for approximately 1 hour. Let cool, then cut into serving cubes and place in individual bowls. Top with whisky sauce and serve. To make sauce melt 1 stick butter in top of double boiler. Add 1 c. sugar and stir until hot and sugar well dissolved. Add beaten egg and cook briefly. Remove from heat and add bourbon. NOTE: The secret to this recipe is excellent French bread and good bourbon.

SUPER EASY MARDI GRAS KING CAKE

3 (14 oz.) can refrigerated sweet roll dough, 2 cans creamy vanilla ready-to-spread frosting, ¼ c. milk, 2 drops green food coloring, 2 drops yellow food coloring, 1 drop red food coloring, 1 drop blue food coloring, ½ c. multi-colored sprinkles DIRECTIONS: Preheat oven to 350 degrees. Grease a baking sheet. Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil. Bake in preheated oven until firm to the touch and golden brown, 50-60 minutes. Check often for doneness so the ring doesn’t overbake. Place on wire rack to cool completely. Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view. Divide the frosting evenly between 4 bowls. Stir 1 Tbs. of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining 3 bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN AND FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

LET’S DO BREAKFAST - FEBRUARY 17, 2009

HAM FRITTATA

5 eggs, 2 Tbs. butter, ¼ c. milk, 1-8 oz. jar cheese whiz, 1 c. diced cooked potato, 1 c. diced ham, ¼ c. diced onion DIRECTIONS: Melt butter in 9” pie pan. Mix all ingredients together and put in pie pan. Bake for 20-25 minutes till eggs are firm.

COUNTRY BREAKFAST COBBLER

FILLING:1 Tbs. vegetable oil, 1 large onion-chopped, 4 c. frozen hash brown potatoes, 3 c. chopped cooked ham, 1/3 c. chopped fresh parsley, 1-1/2 c. shredded Cheddar cheese TOPPING: 1-1/2 c. flour, 1-1/4 c. milk, ½ c. butter-melted, ½ tsp. black pepper, 5 large eggs DIRECTIONS: Heat oven to 400 degrees. Spray a 9x13” baking dish with non-stick cooking spray. Heat oil in large skillet over medium-high heat until hot. Add onion; cook until tender, stirring occasionally. Add potatoes and ham; mix well. Remove from heat. Stir in parsley. Pour into prepared baking dish. Sprinkle with cheese. Combine all topping ingredients in medium bowl; beat with wire whisk until smooth. Pour batter over filling in baking dish. Bake 35-40 minutes or until golden brown.

SAUSAGE BREAKFAST PIZZA

1 pkg. (32 oz.) Regular Flavor Jimmy Dean Pork Sausage, 2 cans (8.5 oz.) each refrigerated crescent rolls, 2 c. frozen hash brown potato cubes-thawed, 8 oz. shredded sharp Cheddar cheese, 6 eggs-lightly beaten, 1/3 c. milk, 1 tsp. salt, 2 tsp. pepper, ¼ c. grated Parmesan cheese, 1/3 c. each diced green, red and yellow bell pepper (optional), ½ c. thinly sliced green onions (optional) DIRECTIONS: Preheat oven to 375 degrees. In large skillet sauté sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Separate crescent rolls into sixteen triangles. Place in two ungreased 12” rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden brown.

CHEDDAR VEGETABLE QUICHE

1 refrigerated ready-to-bake pie crust, 1 bag (24 oz) frozen broccoli, carrots, cauliflower and cheese sauce, 1 carton (15 oz.) cheese and chive egg-beaters DIRECTIONS: Heat oven to 400 degrees. Lightly coat a 9” pie plate with nonstick spray. Fit crust into pie plate, turn edges under and crimp or flute. Prick crust in several places. Press a sheet or foil directly on crust. Bake 12 to 14 minutes until edges are lightly browned. Remove foil; cool crust on a wire rack while preparing vegetables. Microwave vegetables and cheese sauce as bag directs. Stir in egg beaters and pour into crust. Bake 15 minutes; reduce heat to 350 degrees and bake 20-25 minutes until a knife inserted near center of quiche comes out clean. If desired, garnish with chives.

BREAKFAST FRUIT TOPPED BISCUIT

1 c. water, 6 Tbs. butter, 1-1/2 c. Bisquick, 6 eggs DIRECTIONS: Bring water & butter to boil, add Bisquick. Stir over low heat about 1 minute or until batter forms a firm ball. Remove from heat; add beaten eggs a little at a time while beating into batter. Spread batter into 9x13” baking dish sprayed with non-stick spray. Bake for 25” @ 350 degrees until puffed high, golden brown and toothpick dry. Serve warm topped with: TOPPING: 1 can pie filling (peach or your choice) ½ c. sugar, 1 Tbs. cornstarch, 1 tsp. vanilla, 1/3 c. chopped pecans or golden raisins (optional) Heating everything in saucepan, keep stirring and bring to low boil, quickly remove from heat. Cool slight and pour over biscuit cake. Spoon out warm portions.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSONS APPLIANCES

VALENTINE’S DAY RECIPES - FEBRUARY 10, 2009

BREAKFAST VALENTINES SCONES

1-1/2 c. flour, 2/3 c. sugar, 1 Tbs. baking powder if using Dutch process cocoa powder, or a scant 1 tsp. if using unsweetened cocoa powder, ¼ tsp. salt, 10 Tbs. butter-melted and kept hot, ¼ c. plus 2 Tbs. unsweetened cocoa powder, Dutch process, 1 egg-cold, ¼ c. plus 2 Tbs. milk-cold, barely sweetened whipped cream, jam or berries for serving (optional) DIRECTIONS: In medium bowl mix flour, sugar, baking powder (or baking soda if using unsweetened cocoa powder) and salt. In separate bowl, mix hot butter and cocoa powder until smooth. Stir in egg and milk. Pour wet mixture over flour mixture. Fold gently with rubber spatula, scraping ingredients from sides of bowl to center, just until all of flour mixture is moistened. Do not try to make dough smooth. Place dough on sheet of wax paper and pat into 10-by-5-inch rectangle. Chill dough about 15 minutes to firm up slightly. Preheat oven to 400 degrees. Cut into 8 hearts using 2-1/2” heart-shaped cookie cutter. Use dough scraps to form 2 more hearts. Transfer hearts to baking sheet lined with parchment paper (if not using parchment paper, leave sheet ungreased). Bake on center rack until tops are dry and cracked and bottoms have begun to color, about 12 minutes. Serve warm or at room temperature with sweetened whipped cream, jam or fresh berries. Note: Make sure you use a sharp cutter when cutting scones. If it is dull it compresses the dough and they won’t rise as much.

VALENTINE MUFFINS

6 Tbs. butter, ¾ c. sugar, 2 eggs, ½ c. milk, 14 strawberries-fresh or frozen defrosted, food coloring-optional, 2 c. flour, ¼ tsp. salt, 1 Tbs. baking powder, Hershey’s Kisses, Hugs or strawberry jam DIRECTIONS: Preheat oven to 350 degrees. In large bowl, cream butter and sugar. Mix in the eggs one at a time, and add the milk. Rinse the strawberries and cut off stems. Mash the berries or puree in blender. Then stir berries into butter and milk mixture. For muffins with a more pronounced pink color, add a few drops of red liquid food coloring or dabs of paste coloring. In separate bowl sift together the flour, salt and baking powder; stir well. Add flour mixture to berry mixture. Use wooden spoon to stir until all the white disappears; just until batter is moist. Line the muffin tin with paper liners. Drop the batter from tablespoon to fill the cups halfway. Add a surprise: an unwrapped Kiss, Hug or ½ tsp. of jam. Then spoon more batter to fill almost to the top. Bake until the muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, about 20-25 minutes. Remove the muffins from the tin and cool. Serve them warm in a basket lined with a red napkin or on plates with doilies.

CHOCOLATE HEART COOKIES

1 c. butter-softened, ½ c. sugar, 1 tsp. vanilla, 2 c. flour, ¼ c. baking cocoa, 1 c. vanilla chips or white chocolate chips, 2 Tbs. shortening-divided, ½ c. semi-sweet chocolate chips DIRECTIONS: In small mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and cocoa; gradually add to creamed mixture. On lightly floured surface roll the dough to ¼” thickness. Cut with heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet. Bake @ 350 degrees for 8-10 minutes. Remove to wire racks to cool. In microwave safe bowl, heat vanilla chips and 1 tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops). In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently. Drizzle over the cookies. Place on wire rack to dry.

TURTLE BROWNIE PIE

1,19.4 oz. pkg. brownie mix with pecans, 3 Tbs. water, ½ c. butter-melted, 2 eggs, 12 caramels-unwrapped-halves DIRECTIONS: Combine all brownie ingredients except caramels in large bowl; stir until well mixed. Spread batter into prepared pan. Place halved caramels evenly over batter press down lightly. Bake for 33-38 minutes or until top is set and toothpick inserted 2” from side comes out clan. Score into wedges while warm. Cool completely; cut into wedges. Sauce: 15 caramels-unwrapped, 1/3 c. semi-sweet chocolate chips, ¼ c. fat-free half & half DIRECTIONS: Meanwhile combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring constantly until smooth. Cool 5 minutes. 1 quart butter pecan ice cream-softened, ½ c. chopped pecans-if desired TO SERVE: Place brownie wedges on individual serving plates. Top with ice cream; drizzle with sauce. Sprinkle with pecans, if desired. Refrigerate any leftover sauce; reheat before serving.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

CELEBRATE: NATIONAL CHERRY MONTH RECIPES - FEBRUARY 3, 2009 CHERRY COFFEE CAKE

1 c. butter, 1-3/4 c. sugar, 4 eggs, 1 tsp. vanilla, 3 c. flour, 1-1/2 tsp. baking powder, ½ tsp. salt, 1 can cherry pie filling DIRECTIONS: Use jelly roll pan. Mix all ingredients (except pie filling) and spread in pan. Save 1 cup batter for top. Spread cherries on top. Don’t touch edge. Dot top with remaining batter. Bake @350 degrees for 30 minutes. Cool and drizzle with powdered sugar frosting.

CHERRY NUT BREAD

2 c. butter-softened, 3 c. sugar, 5 eggs-separated, 1 tsp. vanilla, 5 c. flour, 1 tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt, 1 c. buttermilk, 2 jars (10 oz. each) maraschino cherries-drained & chopped, 1 c. chopped pecans DIRECTIONS: In large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans. Transfer to four greased and floured 8x4” loaf pans. Bake @ 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool 10 minutes before removing from pans to wire racks.

CHERRY BRIE TOSSED SALAD

Dressing: 1 c. cider vinegar, ½ c. sugar, ¼ c. olive oil, 1 tsp. ground mustard, 1-1/2 tsp. poppy seeds Salad: 1/3 c. sugar, ¾ c. sliced almonds, 8 c. torn romaine, 8 oz. Brie rind removed & cubed, 1 pkg. (6 oz.) dried cherries DIRECTIONS: In a jar with a tight-fitting lid, combine the dressing ingredients; shake until the sugar is dissolved. For salad, in a heavy saucepan, heat sugar over medium-low heat until melted, about 10 minutes (do not stir). When sugar is melted, stir in almonds until coated and lightly toasted. Spread on foil to cool; break apart. In a large salad bowl, combine the romaine, cheese and cherries. Shake the dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.

CHERRY CHA CHA

1 c. graham cracker crumbs, ¼ c. melted butter, 3 Tbs. powdered sugar, ½ pint whipping cream, 4 c. miniature marshmallows, 1 can cherry pie filling DIRECTIONS: Mix graham cracker crumbs, butter and sugar. Reserve 2 tablespoons crumb mixture and press remaining crumbs firmly in 7x11” pan. Whip cream and add marshmallows. Carefully spread ½ of cream mixture over chilled crust. Pour pie filling over cream. Cover pie filling with remaining cream mixture. Sprinkle with reserved crumbs. Refrigerate over night.

CHERRY CHEESE PIZZA

1 c. flour, 1/8 tsp. baking powder, ¼ c. cold butter, 2 Tbs. shortening, 3-4 Tbs. water, 1 (8 oz.) pkg. cream cheese-softened, ½ c. sugar, 2 eggs, 1 tsp. vanilla, 1/3 c. chopped pecans or almonds Topping: 2-1/2 c. fresh or frozen pitted tart cherries or 1 can (15-16 oz.) pitted tart cherries, 1/3 c. sugar, 2 Tbs. cornstarch, 1 Tbs. butter, 1/8 tsp. almond extract, 1/8 tsp. red food coloring, whipped cream DIRECTIONS: In a bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 14” circle. Place on an ungreased 12” pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350 degrees for 15 minutes. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool. Drain cherries, reserving 1/3 c. juice. Set the cherries and juice aside. In a saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Cool to room temperature; spread over cream cheese layer. Garnish with whipped cream and mint if desired.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

NATIONAL SLOW COOKER MONTH - JANUARY 27, 2009

SLOW COOKER BEEF STEW

2 lbs. beef stew meat-cut into 1” cubes, ¼ c. flour, ½ tsp. salt, ½ tsp. pepper, 1 clove garlic-minced, 1 bay leaf, 1 tsp. paprika, 1 tsp. Worcestershire sauce, 1 onion-chopped, 1-1/2 c. beef broth, 3 potatoes-diced, 4 carrots-sliced, 1 stalk celery-chopped DIRECTIONS: Place meat in slow cooker. In small bowl mix together the flour, salt, and pepper; pour over meat and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots and celery. Cover and cook on Low setting for 10-12 hours or on High setting fort 4-6 hours.

SLOW COOKER CHEESY POTATO SOUP

1 bag (32 oz.) frozen southern-style diced hash brown potatoes-thawed, ½ c. frozen chopped onion (from 12 oz. bag) thawed, 1 medium stalk celery-diced (1/2 c.), 2 cans (14 oz. each) chicken broth, 1 c. water, 3 Tbs. flour, 1 c. milk, 1 bag (8 oz.( shredded American-Cheddar cheese blend (2 cups), ¼ c. real bacon pieces, 4 medium green onions-sliced DIRECTIONS: In 3-4 qt. slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6-8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

SLOW COOKER CREAMY HERBED CHICKEN STEW

4 c. ready-to-eat baby cut carrots, 4 medium, Yukon gold potatoes-cut into 1-1/2” pieces, 1 large onion-chopped, 1 c. sliced celery, 1 tsp. dried thyme leaves, ½ tsp. salt, ½ tsp. pepper, 2 lb. boneless skinless chicken thighs, 3 c. chicken broth, 2 c. fresh snap pea pods, 1 c. whipping cream, ½ c. love, 1 tsp. thyme leaves DIRECTIONS: In 5-6 qt. slow cooker, place carrots, potatoes, onion and celery. Sprinkle with 1 tsp. thyme, salt and pepper. Top with chicken. Pour in broth. Cover; cook on Low heat setting 7-8 hours, adding pea pods for last 5-10 minutes of cooking. Remove chicken and vegetables from cooker to serving bowl, using slotted spoon; cover to keep war. Increase heart setting to High. In small bowl, mix whipping cream, flour and 1 tsp. thyme; stir into liquid in cooker. Cover; cook about 10 minutes or until thickened. Pour sauce over chicken and vegetables.

CROCK POT LAZY POT ROAST

1 (4 lb.) boneless roast (rump or chuck) trimmed, salt & pepper, garlic powder, 4-6 medium potatoes-peeled and diced, 4 carrots-cut in 1” pieces or 2 cups baby carrots, 1 large onion-cut into large diced pieces, 2 cans low fat cream of mushroom soup-undiluted, ½ c. low fat sour cream, ½ c. milk DIRECTIONS: Place roast in bottom of crock pot/slow cooker. Sprinkle with salt, pepper and garlic powder. Add potatoes, carrots, and onions. Pour both cans of soup over onion layer. Cover and cook on Low for 6-10 hours. Combine sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.

LIGHT LEMON DESSERT

1 c. vanilla wafer crumbs, ¼ c. butter-melted, 1 Tbs. sugar, 1 (3 oz.) pkg. lemon Jell-O, 1 c. boiling water, ice cubes, 1 can (15 oz.) lemon pie filling, whipped topping DIRECTIONS: Combine vanilla wafer crumbs, sugar and butter. Press into a 9” square pan. Bake @ 350 degrees for 8 minutes. Cool. Dissolve Jell-O in boiling water. Add ice cubes and stir to thicken. Remove excess cubes. Beat in lemon pie filling; pour over crust. Chill until firm. Top with whipped topping. Can sprinkle with some additional vanilla wafer crumbs, if desired. Can also double recipe for 9x13” dessert.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

CASSEROLES AND MORE! - JANUARY 20, 2009

CASHEW CHICKEN CASSEROLE

2nc. Uncooked elbow macaroni 3 c. diced cooked chicken, ½ c. Velveeta, 1 small onion-chopped, ½ c. celery-chopped, ½ c. green bell pepper-chopped, 1 can (8 oz.) sliced water chestnuts-drained, 1 can cream of mushroom soup-undiluted, 1 can cream of chicken soup-undiluted, 1-1/3 c. milk, 1 can (14-1/2 oz.) chicken broth, ¼ c. melted butter, 2/3 c. crushed saltine crackers (about 20 crackers), ¾ c. cashew halves DIRECTIONS: In greased 9x13” baking dish, layer the first seven ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake uncovered at 350 degrees for 35-40 minutes or until macaroni is tender.

HAM AND POTATO CASSEROLE

4-5 c. (about 6) potatoes-thinly sliced, 2 c. diced ham, 4 Tbs. butter, ½ c. onion-chopped, ½ c. celery-thinly sliced, ¼ c. red or green pepper-finely chopped, 3 Tbs. flour, 2 c. half & half cream or 1 c. milk and 1 c. heavy cream, ¼ tsp. dried mustard, 1/8 tsp. black pepper, 2 Tbs. fresh chopped parsley-chopped or 2 tsp. dried parsley flakes, salt to taste, 1 c. shredded Cheddar cheese-optional DIRECTIONS: In a large saucepan, melt butter; add onion and celery and sauté until tender. Add bell pepper and sauté for 1 minute longer. Stir in flour until smooth. Gradually add half and half, stirring constantly. Add seasonings and salt to taste. Continue cooking, stirring, until thickened. Add sliced potatoes and diced ham and stir to combine. Transfer mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes. Remove foil and bake for about 10 minutes longer, or until potatoes are tender. If desired, sprinkle shredded cheese over the top of the casserole and bake for a few minutes longer, or until cheese is melted.

BEEFY MACARONI AND CHEESE CASSEROLE

1 lb. elbow pasta, ¾ lb. lean ground beef, 1 onion-finely chopped, 1 can (14-1/2 oz.) can diced tomatoes-drained, 4 c. milk, 1/3 c. flour, 1 pkg. (3 oz.) reduced fat cream cheese-in pieces at room temperature, 3-1/2 c. shredded cheddar cheese, ½ c. shredded Provolone cheese, 2 tsp. Dijon mustard, 1 tsp. salt DIRECTIONS: Preheat oven to 350 degrees. Grease 9x13” baking dish or two 8” square baking dishes. Cook the pasta according to package directions. Drain well. In skillet, cook the beef and onion over medium-high heat, stirring, until beef is no longer pink. Stir in tomatoes and cook for 1 more minute. In large saucepan, whisk together 1 c. milk and the flour until smooth. Whisk in the remaining 3 c. milk and cook over medium heat, whisking until thickened, about 5 minutes. Simmer for 5 minutes longer. Remove from heat. Stir the cream cheese into the milk mixture until melted. Add 2-1/2 c. of the cheddar and the Provolone, the mustard and salt and stir just until melted. Spread about ½ of the pasta in the baking dish. Cover with ½ of the beef, ½ of the sauce and ½ c. of the remaining cheddar. Repeat the layering once. Alternatively, divide the ingredients between two 8-inch dishes, layering and baking as directed. TIP: To prepare this casserole ahead, cover and refrigerate, unbaked for up to 1 day. Bake, uncovered, for 50 minutes. You can also freeze the casserole, unbaked, for up to 1 month. Defrost in the refrigerator for 1-1/2 days. Bake, uncovered for 50 minutes.

TEXAS TUMBLEWEED PEACH COBBLER

1 c. flour, 1 c. sugar, 2 tsp. baking powder, 1 c. milk, ½ c. butter, 1 large can sliced peaches with syrup TOPPING: ¼ c. sugar, 1 tsp. cinnamon DIRECTIONS: Combine flour, sugar and baking powder in a bowl. Add milk and stir until lumpy. In small saucepan melt the butter then pour into a 9” square baking dish. Pour the wet mixture over the butter. Do Not Mix. Cover with peaches and syrup. Do Not Mix. Combine Topping ingredients and sprinkle over the peaches. Do Not Mix. Bake @ 350 degrees for 45-50 minutes until top is golden brown and bubbly.

PROGRAM SPONSORS: MAIN STREET MARKET, AMUNDSON’S APPLIANCES, KITCHEN & FLOOR DECOR

MORE COMFORT FOODS WEEK II - JANUARY 13, 2009

CHICKEN AND DRESSING

4-6 chicken breast halves, 1 can cream of chicken soup, ½ c. milk, 1 c. sour cream, Stove Top Stuffing (prepare as directed on pkg.) DIRECTIONS: Place chicken breasts in oven proof pan in single layer. Mix soup, milk, and sour cream together in bowl. Pour over chicken breasts. Spread stuffing over top of chicken breast and soup mixture. Bake @ 350 degrees for about 20 minutes, covered then uncover and bake for 10 minutes or until chicken is done. (If the chicken breasts are quite thick, you may pound them thinner, so they cook faster).

CROCKPOT SPAGHETTI

1 lb. lean ground beef-browned, 1 envelope spaghetti sauce mix, 2 Tbs. instant minced onion, 1 can (8 oz.) tomato sauce, 4-1/2 c. tomato juice or V-8 juice, 1 can (4 oz.) mushrooms-drained, 4 oz. dry spaghetti-broken into thirds DIRECTIONS: Combine all ingredients( except noodles) in the crockpot and mix well. Cover and cook on LOW Heat setting for 6-8 hours. Turn to HIGH heat setting, add spaghetti, stir and cook for one hour, stirring often.

MEATBALLS IN MUSHROOM GRAVY

1-1/2 lbs. ground beef, 1 small box sliced fresh mushrooms, 1 can cream of mushroom soup, 3 Tbs. bread crumbs, 1 egg, 1 tsp. minced garlic, ½ red pepper sliced thin, 1 Tbs. parsley-chopped well, salt and pepper to taste DIRECTIONS: Prepare the meat by mixing it up with all spices except for the red pepper. Make into golf ball sized balls. Add the meatballs to a good-sized Dutch oven and brown slightly, draining off the fat. Add the can of soup with a few drops of water and let simmer for about 15 minutes. Then slice the pepper together with the fresh mushrooms and add to the pot and cook until meatballs are done, simmer about another 15-20 minutes. Serve over noodles sprinkled with the fresh parsley.

CLEAN THE FREEZER VEGETABLE SOUP

¼ c. butter, 1 onion-chopped, 1 c. celery-chopped, 3 Tbs. flour, 2 (32 oz.0 boxes chicken broth, 1 (32 oz.) pkg. frozen hash-brown potatoes-thawed, 1 (16 oz.) pkg. frozen niblet corn-thawed, 1 (16 oz.) pkg. frozen mixed vegetables-thawed, 1 (10 oz.) pkg. frozen chopped spinach-thawed and squeezed dry, 2 Tbs. chopped fresh parsley, 1 tsp. dried thyme, 1 tsp. black pepper, ½ tsp. salt, 2 c. shredded Cheddar cheese DIRECTIONS: In large Dutch oven, melt butter over medium heat. Add onion and celery; cook 7 minutes, stirring frequently or until tender. Add flour; cook 2 minutes, stirring constantly. Stir in broth, hash brown potatoes, corn, mixed vegetables, spinach, parsley, thyme, pepper and salt. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes until vegetables are tender. Add cheese, stirring until smooth. Garnish with chopped fresh parsley, if desired.

BANANA CREAM PIE

1 (9-inch) pie crust-baked & cooled, 2 bananas-sliced, ¼ c. soft cream cheese-beaten, 2/3 c. sugar, ¼ c. cornstarch, ½ tsp. salt, 1-1/2 c. evaporated milk, 1-1/2 c. whole milk, 4 egg yolks-beaten, 2 Tbs. butter-softened, 1/8 c. sliced almonds, 1 Tbs. vanilla, FRESH WHIPPED TOPPING: ¾ c. chilled whipping cream, 2 Tbs. powdered sugar, 1 tsp. vanilla, chilled glass or metal mixing bowl DIRECTIONS: Mix in 2 qt. saucepan the sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat, slowly pour half of the hot mixture into eggs and stir until that mixture is completely incorporated. Pour the egg mixture into the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese and mix thoroughly with hand mixer. Remove from heat and add vanilla and butter, keep using mixer until all is blended well. Let pudding stand for 15 minutes, but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. Top with Whipped cream before serving.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

COMFORT FOOD RECIPES - JANUARY 6, 2009

BEEF LOMBARDI

1 lb. ground beef, 1 (14-1/2 oz.) can chopped tomatoes, 1 (10 oz.) can diced tomatoes and green chiles, 2 tsp. sugar, 2 tsp. salt, ¼ tsp. pepper, 1 (6 oz.) can tomato paste, 1 bay leaf, 1 (6 oz.) pkg. medium egg noodles, 6 green onions-chopped, 1 c. sour cream, 1 c. shredded sharp Cheddar cheese, 1 c. shredded Parmesan cheese, 1 c. shredded mozzarella cheese DIRECTIONS: Cook ground beef in large skillet over medium heat 5-6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes. Cook egg noodles according to package directions; drain. Stir together cooked egg noodles, chopped green onions and sour cream until blended. Place noodle mixture in bottom of lightly greased 9x13” baking dish. Top with beef mixture; sprinkle evenly with cheeses. Bake, covered with aluminum foil, at 350 degrees for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired. NOTE: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed. To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese.

HOMESTYLE CHICKEN NOODLE SOUP

¼ c. butter, 3 medium carrots-thinly sliced 1 onion-chopped, 1 c. thinly sliced celery, 1 (8 oz.) pkg. sliced baby bella mushrooms, 3 qts. chicken broth, 1 bay leaf, 2 tsp. minced fresh thyme, 1 tsp. salt, ½ tsp. black pepper, 2 c. shredded cooked chicken, 2 c. uncooked wide egg noodles DIRECTIONS: In large Dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently or until tender. Add broth, bay leaf, thyme, salt and pepper; bring to a boil, reduce heat, and simmer 15 minutes. Stir in chicken and noodles; simmer 8-10 minutes or until noodles are tender.

CHEESY BACON & EGG CASSEROLE

8 slices bacon, 1 medium onion-chopped, 1 loaf (8 oz.) Italian bread-cut into 1” cubes (5 cups), 2 c. shredded Cheddar cheese, 1 c. shredded mozzarella cheese, 1 c. cottage cheese, 5 eggs, 1-1/2 c. milk, ½ tsp. ground mustard, ½ tsp. ground nutmeg, ¼ tsp. black pepper DIRECTIONS: Preheat oven to 350 degrees. Cook bacon in large skillet until crisp. Reserve 2 Tbs. of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread ½ of the bread cubes in 9x13” baking dish. Layer with ½ each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40-50 minutes or until center is et and top is golden brown.

ALMOND CARAMEL BUNS

2 c. Bisquick, ½ c. water, 1-1/2 c. brown sugar, 1 Tbs. flour, ¼ tsp. salt, 1 tsp. cinnamon, ¾ c. butter-softened, 6 Tbs. sliced almonds or chopped pecans DIRECTIONS: Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Stir the water into the Bisquick until dough us formed. Knead until smooth and roll into a 10” square. (Tip: rub vegetable oil on your hands to keep the dough from sticking to them.) Blend the brown sugar, flour, salt, cinnamon and butter. Spoon about 2 tsp. of the sugar mixture into the bottoms of 10 muffin tin cups. Spread remainder of the sugar mixture over dough; roll up jelly roll fashion. Slice roll into 10 equal parts with a sharp knife. Distribute the almonds or pecans evenly among the muffin cups. Set a spiral of sliced dough into each cup, and bake at 400 degrees for 15 to 20 minutes. Invert pan and serve.

DREAMY CREAMY HOT CHOCOLATE

1 can Eagle brand sweetened condensed milk, ½ c. unsweetened cocoa, 1-1/2 tsp. vanilla extract, 1/8 tsp. salt, 6-1/2 c. hot water, mini marshmallows DIRECTIONS: In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired TIP: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving Yield: 2 quarts.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

CHRISTMAS RECIPES - DECEMBER 23 ,2008

WARM SPICED CIDER

1 quart apple cider, 5 whole cloves, 3 cinnamon sticks-plus more for garnish, three 2-inch strips of fresh orange peel, orange slices for garnish DIRECTIONS: Combine the cider, cloves, cinnamon sticks and orange peel in a saucepan. Bring to a simmer. Remove from the heat, cover and let steep for 30 min.

HOLIDAY CHERRY SALAD

1 can cherry pie filling, 1 large Cool Whip, 1 large can crushed pineapple-drained, 1 c. pecans-chopped DIRECTIONS: Fold all ingredients together,. Chill and serve.

PISTACHIO MALLOW SALAD

1(16 oz.) Cool Whip-thawed, 1 pkg. (3.4 oz.) instant pistachio pudding mix, 6-7 drops green food coloring-optional, 3 c. miniature marshmallows, 1 can (20 oz.) crushed pineapple-undrained, ½ c. chopped pistachios or walnuts DIRECTIONS: In large bowl, combine Cool Whip, pudding mix and food coloring. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving sprinkle with nuts.

ORANGE GLAZED CARROTS

1 lb. baby carrots, ¼ c. orange juice, 3 Tbs. brown sugar, 2 Tbs. butter, 1 pinch salt DIRECTIONS: Place carrots in shallow saucepan, and cover with water. Boil until tender. Drain and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter and salt. Heat until butter and sugar melt.

CHEESY SCALLOPED POTATOES

6 large or 9 small potatoes-cooked, ¼ c. butter, 1 can cream of chicken soup, 1 pint sour cream, ½ c. chopped green onion, 1-1/2 c. grated Cheddar cheese, DIRECTIOINS: Cook potatoes whole. Peel and cut into 1 to 1-1/2 –inch chunks. Heat butter and soup together. Blend in other ingredients. Add to potatoes in large casserole dish. Bake @ 350 degrees for 45-60 minutes.

RASPBERRY GLAZED HAM

1 boneless ham-fully cooked 8-10 lbs., ¼ c. apple juice or dry white wine, 2 Tbs. lemon juice, 2 tsp. cornstarch, 1/3 c. seedless raspberry jam-divided, 1 Tbs. butter, DIRECTIONS: Score ham in diamond shapes; place on rack in shallow roasting pan. Bake at 325 degrees about 2 hours or till meat thermometer registers 140 degrees. In saucepan blend apple juice or wine, and lemon juice into the cornstarch. Add about ½ of the jam. Cook and stir till thickened and bubbly. Stir in rest of jam and butter. Heat and stir till butter melted. Brush ham with glaze and bake ham 10 minutes more. Spoon additional glaze over ham. Can double glaze recipe and thin it slightly with water to pass with the ham.

CANDY CANE CHEESECAKE

1-1/3 c. chocolate cookie crumbs, 2 Tbs. sugar, ¼ c. butter, 1-1/2 c. sour cream, ½ c. sugar, 3 eggs, 1 Tbs. flour, 2 tsp. vanilla, ¼ tsp. peppermint extract, 3 (8 oz.) pkgs. cream cheese, 2 Tbs. butter, 2/3 c. crushed peppermint candy DIRECTIONS: Preheat oven to 325 degrees. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 Tbs. butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool and refrigerate overnight. Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane, if desired.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN AND FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

CHRISTMAS HOLIDAY RECIPES - DECEMBER 16, 2008

NOEL SPRITZER

2 c. chilled dry white wine, nonalcoholic wine or apple juice, 1 c. chilled cranberry-apple juice drink, 1 c. chilled sparkling water, apple slices-if desired, fresh mint-if desired DIRECTIONS: Mix wine, juice drink and sparkling water. Serve over ice. Garnish with apple slices and mint.

CRANBERRY FLUFF FRUIT DIP WITH FRUIT WREATH

Dip: 1 (7 oz.) jar marshmallow cream, 1 (8 oz.) pkg. cream cheese-softened, ¼ c. frozen cranberry-orange sauce-thawed Fruit Wreath: 1 bunch curly endive, 2 red apples-sliced, 2 Tbs. lemon juice, 3 small clusters seedless red grapes, 3 small clusters seedless green grapes, 5-6 straberries,1 star fruit-sliced DIRECTIONS:

In small bowl, combine marshmallow crème and cream cheese; beat until smooth. Stir in cranberry-orange sauce. Line large platter with endive leaves. Place bowl of dip in center. Dip apple slices in lemon juice; arrange in circle about 1 inch from edge of plate, overlapping slices. Arrange grapes and strawberries on apples randomly around dip. Tuck slices of star fruit among the other fruit.

GRANDMA’S WINTER FRUIT MEDLEY

Dressing: ½ c. sugar, 2 Tbs. cornstarch, ¾ c. reserved fruit juices, 1 tsp. lemon juice Fruit Ingredients: 1 c. seedless green grapes, 1 c. seedless red grapes, 1 (20 oz.) can pineapple chunks- drained- reserve juice, 1 (11 oz.) can mandarin orange segments-drained-reserve juice, 2 medium bananas-sliced ½-inch DIRECTIONS: Stir together sugar and cornstarch in 1-quart saucepan. Gradually stir in fruit juice. Cook over medium heat, stirring occasionally, until dressing thickens and comes to a boil (3 to 6 minutes). Boil 1 minute. Remove from heat; stir in lemon juice. Let stand 5 minutes. Place fruit in large bowl. Pour dressing over fruit; toss to coat. Cover, refrigerate at least 1 hour.

SCANDINAVIAN CHRISTMAS TORTE

1 c. sugar, 1 c. buyer-softened, 2 eggs, ½ c. sour cream, 1 tsp. vanilla, 4-1/2 c. flour, 2 tsp. baking powder, 1-1/2 c. seedless raspberry jam, 1 (3 oz.) pkg. cream cheese, 1 c. powdered sugar DIRECTIONS: In large mixing bowl, cream sugar and butter. Add eggs, sour cream and vanilla. Blend well. In medium bowl, combine flour and baking powder. Add slowly to dough. Chill 1 hour. Roll out to ¼-inch thickness on floured board. Cut into five or six 8-inch rounds. Bake in preheated 325 degree oven on cookie sheets which have been prepared with non-stick spray until lightly browned; about 6-7 minutes. Cool on racks. In small bowl, combine jam, cream cheese and powdered sugar. Spread evenly on each torte layer. Stack on cake plate. Decorate with fresh mint leaves and ripe raspberries, if desired. Cut in thin slices.

PEPPERMINT FREEZER PIE

2 squares (1 oz. each) unsweetened chocolate, 2 Tbs. butter, 1 c. sugar, 2/3 c. evaporated milk, 1 tsp. vanilla, 1 quart peppermint ice cream-softened, 1 pastry shell (9 inches)- baked, Meringue: 3 egg whites, 6 tablespoons sugar, 1 tablespoon water, ¼ tsp. cream of tartar, ½ tsp. vanilla, 3 Tbs. crushed peppermint candy DIRECTIONS: In heavy saucepan, melt chocolate and butter over low heat. Stir in sugar and milk. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight. In heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With mixer beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 degrees, about 12 minutes. Remove from heat. Add vanilla; beat until stiff glossy peaks form and sugar is dissolved. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN AND FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

BONUS COOKIE EXCHANGE RECIPES DECEMBER 16, 2008

SANDIES

1 c. buyer, 1/3 c. sugar, 2 tsp. vanilla and 2 tsp. water, 2 c. flour, 1 c. chopped pecans, ¼ c. powdered sugar DIRECTIONS: Beat butter 30 seconds, add sugar and beat till fluffy. Add vanilla and 2 tsp. water, beat well. Stir in flour and pecans. Shape into 1-inch balls or 1-1/2 x ½-inch fingers. Place on ungreased cookie sheet. Bake in 325 degree oven about 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powdered sugar. The “fingers” can be dipped into melted chocolate chips. The balls can be dipped into powdered sugar glaze and rolled in tinted coconut.

CHERRY MASH BARS

2 Tbs. butter, 1 c. sugar, ¼ tsp. salt, 1/3 c. half-and-half cream, 1 c. miniature marshmallows, 1 c. cherry baking chips, 1 c. semisweet chocolate chips, ½ c. peanut butter, 1 c. roasted Spanish peanuts DIRECTIONS: Line an 8x8 or 9x9-inch square pan with waxed paper. In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows and cherry chips. Press the mixture into the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and peanut butter stirring frequently until smooth. Spread over mixture in the pan. Top with peanuts. Refrigerate for 2 hours before cutting into squares.

MOLASSES CRINKLES

¾ c. soft shortening, 1 c. brown sugar, 1 egg, ¼ c. molasses, 2-1/4 flour, 2 tsp. soda, ¼ tsp. salt, ½ tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger DIRECTIONS: Mix shortening, sugar, egg and molasses thoroughly. Blend together dry ingredients; stir in. Chill. Heat oven to 375 degrees. Roll dough into balls the size of large walnuts. Dip tops in sugar. Place sugared-side-up, 3” apart on greased cookie sheet. Sprinkle each with 2 or 3 drops of water. Bake 10-12 minutes.

CHOCOLATE DIPPED BRANDY SNAPS

½ c. butter, ½ c. sugar, 1/3 c. dark corn syrup, ½ tsp. cinnamon, ¼ tsp. ginger, 1 c. flour, 2 tsp. brandy, 1 c. semi-sweet chocolate morsels, 1 Tbs. shortening, 1/3 c. chopped nuts DIRECTIONS: Melt butter, sugar, corn syrup, cinnamon and ginger in medium saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon about 3 inches apart onto ungreased baking sheets, baking no more than 6 at a time. Bake in preheated 300 degree oven for 10-14 minutes or until deep caramel color. Let stand for a few seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool. Microwave morsels and shortening in small bowl for 45 seconds; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Dip each cookie halfway into melted chocolate mixture, pushing mixture up onto cookie with a spatula; shake off excess. Sprinkle with nuts; place on waxed paper lined baking sheets. Chill for 10 minutes or until chocolate is set. Store in airtight containers in refrigerator.

TURTLE THUMBPRINTS

Cookie: 2/3 c. butter-softened, ½ c. sugar, 2 egg yolks, 1 tsp. vanilla, 1-1/2 c. flour Filling: 20 caramels-unwrapped, 2 Tbs. heavy whipping cream, 48 pecan halves Drizzle: 1 c. real semi-sweet chocolate chips, 1 Tbs. shortening DIRECTIONS: Combine butter, sugar, egg yolks and vanilla. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well nixed. Cover; refrigerate until firm (at least 1 hr.). Heat oven to 375 degrees. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make an indentation in center of each cookie with thumb. Bake for 7-10 minutes or until edges begin to brown. Cool completely. Combine caramels and whipping cream in microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about ½ tsp. caramel mixture into center of each cookie. Top with pecan half. Place chocolate chips and shortening in microwave –safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving until smooth. Place cookies on a cooling rack over a piece of waxed paper to catch any extra chocolate drizzle. Drizzle chocolate over cookies. Let stand until set (about 2 hours). To store cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid.

COOKIE EXCHANGE RECIPES - DECEMBER 9, 2008

ANN’S DIPPED GINGERSNAPS

2 c. sugar, 1-1/2 c. oil, 2 eggs, ½ c. molasses, 4 c. flour, 4 tsp. soda, 1 Tbs. ground ginger, 2 tsp. cinnamon, 1 tsp. salt, additional sugar, 2 pkgs. (12 oz. each) vanilla baking chips, ¼ c. shortening DIRECTIONS: In mixing bowl, combine sugar and oil; mix well. Add eggs, beating well after each egg. Stir in molasses. Combine dry ingredients, add gradually to creamed mixture, and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake @ 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in microwave until smooth. Dip the cookies halfway in melted chips; shape off excess. Place on waxed paper-lined baking sheets to harden.

SALLY’S AUNT EDNA’S SOUR CREAM COOKIES

1 c. shortening, 3 eggs, 1 tsp. soda, 1 tsp. vanilla, 2 c. sugar, 1 c. sour cream, 1 tsp. baking powder, 1 tsp. lemon flavoring, pinch of salt, 4 c. flour or enough to make the dough stiff enough to roll out. Mix together and then chill the dough before rolling out. Cut cookies and bake @ 375 degrees for 10-12 minutes.

CHRISTMAS BARS

1/3 c. softened butter, ½ tsp. cinnamon, ¼ tsp. freshly grated nutmeg, 2 tsp. red sugar, 2 tsp. green sugar, 1 tsp. almond extract, 1 tsp. vanilla extract, 1 c. brown sugar, 2 large eggs, 1-2/3 c. flour, 1-1/2 tsp. baking powder, ½ tsp. salt, 1 c. almonds-toasted and chopped DIRECTIONS: Preheat oven to 375 degrees and lightly grease a 15x10” jelly roll pan. Cream butter, extracts and brown sugar until light and fluffy. Beat in eggs one at a time. In a small bowl, whisk together flour, baking powder and salt, then slowly mix into butter mixture until totally blended. Spread into the prepared pan. In a small bowl, mix almonds, cinnamon and nutmeg. Sprinkle almond mixture over the cookies in the pan and dust with the colored sugar. Bake for 8-10 minutes or until firm. Cut into bars before cooling.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

1 c. butter-softened, 2/3 c. sugar, ½ tsp. almond extract, 2 c. flour, ½ c. seedless raspberry jam, ½ c. powdered sugar, ¾ tsp. almond extract, 1 tsp. milk DIRECTIONS: Preheat oven to 350 degrees. In medium bowl, cream together butter and sugar until smooth. Mix in ½ tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14-18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the powdered sugar, ¾ tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.

ORANGE FINGERS

3-1/2 c. vanilla wafer crumbs, 16 oz. powdered sugar-sifted, 1-1/2 c. chopped pecans, 1 (6 oz.) can frozen orange juice concentrate-thawed-undiluted, ½ c. butter-melted, 1 (7 oz.) pkg. sweetened flaked coconut DIRECTIONS: Combine vanilla crumbs, powdered sugar and pecans; mix well. Stir in orange juice concentrate and butter. Shape into 2-inch fingers; roll in coconut. Refrigerate.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES = RICE LAKE

CHRISTMAS BAKING - WEEK I - DECEMBER 2, 2008

EGGNOG BREAD

4-3/4 c. flour, ¾ c. sugar, 4 tsp. baking powder, ½ tsp. salt, ½ tsp. nutmeg, 2-3/4 c. eggnog, 2 eggs, ½ c. oil, ¾ c. chopped dried apricots, ¾ c. chopped pecans ICING: 2/3 c. powdered sugar, 1 Tbs. eggnog DIRECTIONS: In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In small bowl, combine eggnog, eggs and oil; add to dry ingredients, stirring just until moistened. Fold in apricots and pecans. Pour into two 8-in.x4-in. or four 5-3/4-in. x 3-in. x2-in. greased loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Combine icing ingredients until smooth; spread over bread.

MINI POPPY SEED LOAVES

2 c. flour, 1 c. sugar, 1 Tbs. poppy seeds, 1 tsp. grated lemon peel, ½ tsp. baking soda, 1 c. plain yogurt, ½ c. butter-melted, 2 eggs-beaten, 1 tsp. vanilla, ½ tsp. almond extract DIRECTIONS: In bowl, combine flour, sugar, poppy seeds, lemon peel and baking soda. Combine remaining ingredients; stir into flour mixture just until moistened. Spoon into three greased 5-in. x 2-in. mini loaf pans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

HOLIDAY PEPPERMINT BARK

2 c. Nestle’s Premier White Morsels, 24 hard peppermint candies-unwrapped DIRECTIONS: Line baking sheet with wax paper. Melt morsels in medium, uncovered, microwave safe bowl on Medium-High for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Place peppermint candies in heavy-duty plastic bag and crush using rolling pin. Holding strainer over melted morsels, pour crushed candy into strainer. Shake to release small candy pieces. Stir morsel-peppermint mixture. Spread mixture on prepared baking sheet. Sprinkle with reserved candy pieces; press lightly. Let stand until firm, about 1 hour. Break into pieces. Store in airtight container at room temperature.

CREAMY CARAMEL COCONUT MACAROONS

2-7 oz. packages sweetened, flaked coconut, 2/3 c. flour, ½ tsp. salt, 1 c. evaporated milk, ½ c. caramel ice cream topping, 2 tsp. vanilla extract, ¼ tsp. almond extract, 1 large egg, 8-10 caramel candies and/or chocolate for drizzling DIRECTIONS: Preheat the oven to 350 degrees. Line a cookie sheet with foil or parchment paper. In large bowl, mix the two packages of coconut together with the flour and salt. In medium bowl, mix the evaporated milk, caramel topping, vanilla, almond and large egg together. Pour the milk mixture into the dry mixture. Stir until it is well mixed. Drop spoonfuls onto the prepared sheet leaving room between the cookies. Bake for 12-13 minutes or until the cookies are golden brown but soft in the centers. Slide the foil or parchment paper to wire rack and allow the cookies to cool on the paper on the rack. Once they are cool completely, peel them from the paper. Heat the chocolate or the caramel in the microwave. If you need to thin the chocolate or caramel, do so with a teaspoon of vegetable oil. Drizzle onto the cookies with either a pastry bag or heavy, zipper-type bag with the corner cut out.

CHERRY CHOCOLATE KISSES

1 c. powdered sugar, 1 c. butter-softened, 2 tsp. maraschino cherry juice, ½ tsp. almond extract, few drops red food coloring, 2-1/2 c. flour, ½ tsp. salt, ½ c. maraschino cherries-drained & chopped, 48 chocolate kisses-unwrapped DIRECTIONS: Heat oven to 350 degrees. In large bowl, combine powdered sugar, margarine, cherry juice, almond extract and food coloring; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add cherries; mix well. Form dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned around edges. Immediately top each cookie with chocolate kiss. Remove from cookie sheets.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR –RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

THANKSGIVING RECIPES 2008 – WEEK II - NOVEMBER 25, 2008

PUMPKIN CHEESE BALL

1 pkg. (8 oz.) cream cheese-softened, ½ c. canned or cooked pumpkin, 1 can (8 oz.) crushed pineapple-well drained, 2 c. (8 oz.) shredded sharp cheddar cheese, 1 pkg. (2-1/2 oz.) dried beef-finely chopped, 1 Tbs. finely chopped onion, celery leaves, assorted crackers and/or raw vegetables DIRECIONS: In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers and/or vegetables.

STUFFED CORNISH HENS

1 c. uncooked long grain rice, 1 can (4 oz.) mushroom stems and pieces-drained, ½ c. slivered almonds, 3 Tbs. chopped onion, 3 Tbs. butter, 2 c. water, 2 chicken bouillon cubes, 2 Tbs. minced parsley, 1 Tbs. lemon juice, 1 tsp. salt, 1 bay leaf, 6 Cornish game hens (22 to 24 ounces each), 6 bacon strips-halved DIREECTIONS: In saucepan sauté rice ,mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce hear; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about ¾ cup of rice mixture into each hen. Place breast side up in large roasting pan; Place two bacon pieces over each hen. Cover and bake at 375 degrees for 45 minutes. Uncover; bake 45 minutes longer or until a meat thermometer reads 185 degrees for hens and 165 degrees for rice stuffing.

CAULIFLOWER CASSEROLE

1 medium, head cauliflower-broken into florets, 1 c. sour cream, 1 c. shredded cheddar cheese, ½ c. corn flakes, ¼ c. chopped green pepper, ¼ c. chopped sweet red pepper, 1 tsp. salt, ¼ c. grated Parmesan cheese, paprika, DIRECTIONS: Place cauliflower and a small amount of water in a saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2 qt. baking dish. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 325 degrees for 30-35 minutes or until heated through.

CRANBERRY FRUIT BASKET

2 c. boiling water, 1 pkg. (8 serving-size) Jell-O Cranberry Flavored gelatin or any red flavor, 1-1/2 c. cold ginger ale-carbonated lemon line beverage or water, 2 c. halved green and/or red grapes, 1 can (11 oz.) mandarin orange segments-drained DIRECTIONS: Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale. Refrigerate about 1-1/2 hrs. or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 6 cup mold sprayed with non-stick cooking spray. Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

MAPLE SUGAR PUMPKIN PIE

1 can solid pack pumpkin, 2 Tbs. ground cinnamon, ½ tsp. nutmeg, ½ tsp. ginger, 1 Tbs. butter-softened, 1 c. sugar, 1 c. milk, 2 Tbs. maple syrup, 2 eggs, 1 unbaked pie shell, whipped cream-optional DIRECTIONS: In mixing bowl, combine all ingredients except last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for about 45 minutes or until a knife inserted near the center comes our clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

THANKSGIVING RECIPES 2008-WEEK I - NOVEMBER 18, 2008

HOLIDAY CRANBERRY CHUTNEY

1 bag (12 oz.) fresh or frozen cranberries, 1-1/4 c. sugar, ¾ c. water, 1 large cooking apple-chopped, 2 tsp. cinnamon, 1 tsp. ground ginger, ¼ tsp. cloves DIRECTIONS: In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. Store in the refrigerator. Serve over cream cheese with crackers or as a condiment.

SWEET POTATO CASSEROLE

3 large sweet potatoes, 1 c. sugar, 2 eggs, ½ c. butter-softened, 1 tsp. vanilla CRUNCH TOPPING: Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees for 45 minutes.

TURKEY BREAST

¼ c. butter-softened, 2 tsp. rubbed dry sage, 3 garlic cloves-minced, 1 tsp. dried minced onion, 1 tsp. dried thyme, ½ tsp. salt, ¼ tsp. black pepper, 1 bone-in turkey breast (5-6 lbs.) DIRECTIONS: In a small bowl, combine the butter, sage, garlic, onion, thyme, salt and pepper. With fingers, carefully loosen the skin from both sides of turkey breast. Spread 2 tablespoons butter mixture under turkey skin; spread remaining mixture over skin. Place breast side up on rack in a roasting pan. Bake, uncovered, at 325 degrees for 1-1/2 to 2 hours or until a meat thermometer reads 170 degrees/ Cover loosely with foil if turkey browns too quickly. Cover and let stand for 10 minutes before carving.

ST. LOUIS BREAD COMPANY BREAD STUFFING

6 c. ½-inch Saint Louis Bread sourdough or French Bread cubes, 1 c. chopped onion, 1 c. chopped celery-stalks with leaves, 2 tsp. dried thyme, 1-1/2 tsp. dried sage, 1 tsp. salt, ½ tsp. black pepper, 2/3 to 1 c. melted butter, 1 c. of your favorite additions: chopped pecans, water chestnuts-toasted, sliced almonds, currants, wild rice, gently sautéed chopped oyster or sautéed mushrooms. DIRECTIONS: To make the bread cubes, start with a loaf of bread. Remove the crusts and cut the bread into ½” cubes until you have about 6 cups. Spread them out on a cutting board and allow them to dry, if possible, overnight. The next day, place the bread cubes in a large bowl. Add onion, celery, thyme, sage, pepper and your favorite ingredients. Toss until well mixed. Add melted butter, using larger amount if you like your stuffing moist and toss gently. Place stuffing in shallow baking dish. Cover with foil and bake at 350 degrees for 40 minutes or until vegetables are tender. If the stuffing dries out, you may wish to add a little chicken broth as it cooks.

AMBROSIA WALDORF SALAD

2 c. fresh or frozen cranberry halves, ½ c. sugar, 3 c. miniature marshmallows, 2 c. diced unpeeled apples, 1 c. seedless green grape halves, ¾ c. chopped pecans, 1 can (20 oz.) pineapple tidbits-drained, 1 c. whipping cream-whipped, shredded or flaked coconut DIRECTIONS: Combine cranberries and sugar. In large bowl, combine marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving.

THANKSGIVING PECAN PIE

1 unbaked deep dish pie crust, 3 eggs, 1 c. corn syrup, 1-1/2 c. sugar, ¼ c. butter, 1 c. pumpkin, 1 tsp. vanilla, 1 c. pecans-chopped fine DIRECTIONS: Preheat oven to 350 degrees. Beat eggs. Add the corn syrup, sugar, butter, pumpkin and vanilla; beat well. Spread pecans over bottom of pie crust; slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool before cutting. Serve with whipped cream.

PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

MAIN STREET MARKET

PERFECT PUMPKIN RECIPES - NOVEMBER 12, 2008

PUMPKIN SCONES

½ c. sugar, 3-1/2 c. flour, 2 tsp. baking powder, ½ tsp. baking soda, 3 tsp. ginger powder, ½ c. margarine, 2 c. pureed pumpkin DIRECTIONS: In large bowl, combine dry ingredients. Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well. On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick. Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices. Bake on greased cookie sheet @ 425 degrees for 12-15 minutes, or until done.

PUMPKIN NUT BREAD

2 c. flour, 2 tsp. baking powder, ½ tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 c. sugar, 1 c. solid pack pumpkin, ½ c. milk, 2 eggs, ¼ c. softened butter, 1 c. chopped pecans DIRECTIONS: Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well-greased standard loaf pan. Bake in 350 degree oven for 45-55 minutes or until toothpick inserted in center comes out clean. Makes one loaf. NOTE: For 2 loaves, use 1 can pumpkin and double remaining ingredients. Bread may be frozen.

SWEET PUMPKIN DIP

2 pkgs. (8 oz. each) cream cheese-softened, 1 can (15 oz.) 100% pure pumpkin, 2 c. sifted powdered sugar, 1 tsp. cinnamon, 1 tsp. ginger, cookies and sliced fruit for serving DIRECTIONS: Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover and refrigerate for one hour before serving. Note: Sweet Pumpkin Dip can also be served as a spread or used to make dessert sandwiches. Spread on thin slices of cinnamon-raisin bread or vanilla or chocolate pound cake and cut sandwiches into small, neat triangles, or use a favorite cookie cutter. Yields 5 cups

PUMPKIN BUNDT CAKE

1 pkg. yellow cake mix, 1 pkg. (3.4 oz.) size instant butterscotch pudding mix, 4 eggs, ¼ c. water, ¼ c. oil, 1 c. canned pumpkin, 2 tsp. pumpkin pie spice, whipped cream-optional DIRECTIONS: In large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10” fluted tube pan. Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired.

GINGER PUMPKIN PRALINE SQUARES

FILLING: 1 c. brown sugar, ¼ c. white sugar, 1 (29 oz.) can pumpkin, 1 (12 oz.) can evaporated milk, 5 eggs, 2 tsp. cinnamon, ½ tsp. ginger, ½ tsp. cloves TOPPING: ¾ c. flour, ½ c. brown sugar, ¼ c. cold butter, ½ c. chopped pecans GARNISH: heavy whipping cream,whipped; ground cinnamon, if desired DIRECTIONS: Heat oven to 350 degrees. Combine all filling ingredients in large bowl. Beat at medium speed, scraping bowl often until smooth. Pour into greased 9x13” baking pan. Bake for 25-30 minutes or until partially set. Meanwhile, combine ¾ c. flour and ½ c. brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling. Continue baking for 15-20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate until cooled completely. To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired. Store refrigerated.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

FIRST FAMILY RECIPES IN HONOR OF ELECTION DAY - NOVEMBER 4, 2008

THOMAS JEFFERSON’S FAVORITE BREAD PUDDING

1-1/2 lbs. cubed stale bread, 4 c. scalded milk, ½ lb butter, ½ pint brandy, 8 eggs, 3 c. sugar, ¾ Tbs. nutmeg, 2 Tbs. vanilla DIRECTIONS: Preheat oven to 350 degrees. Cut up bread whole milk and butter are heating in a pot. Combine liquids, eggs, sugar and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9x13” baking pan, pouring gently so that bread doesn’t break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.

LYNDON JOHNSON’S CHEWY MACAROONS

2 egg whites, ½ tsp. vanilla, ½ c. sugar, 1 c. unsweetened shredded coconut DIRECTIONS: Allow egg whites to stand at room temperature 30 minutes. Preheat oven to 325 degrees. Lightly grease two large cookie sheets; set aside. Combine egg whites, vanilla and dash salt. Beat on medium speed just until stiff peaks form. Gradually add sugar, 1 Tbs. at a time beating on high speed until shiny, stiff peaks form. Gently fold in coconut. Drop by teaspoons 1-1/2 to 2 inches apart onto prepared cookie sheets. Bake in preheated oven about 20 minutes or until golden brown. Do not overbake. Transfer to wire rack and let cool. Makes about 30. TO STORE: Layer between waxed paper in airtight container; cover. Store in refrigerator up to 3 days or freeze up to 3 months.

PAT NIXON’S MEATLOAF

2 Tbs. butter, 1 c. finely chopped onions, 2 garlic cloves-minced, slices white bread, 1 c. milk, 2 lbs. lean ground beef, 2 eggs-lightly beaten, 1 tsp. salt, ground black pepper to taste, 1 Tbs. chopped fresh parsley, ½ tsp. dried thyme, ½ tsp. dried marjoram, 2 Tbs. tomato puree, 2 Tbs. bread crumbs DIRECTIONS: Grease a 9x13” baking pan. Melt butter in a sauté pan, add garlic and sauté until just golden, do not brown. Let cool. Dice bread and soak it in milk. In a large mixing bowl, mix ground beef by hand with sautéed onions and garlic and bread pieces, Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion. Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hr. to allow the flavors to penetrate and to firm up the loaf. Preheat the oven to 375 degrees. Bake meatloaf on lower shelf of oven for 1 hour or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for 5 minutes before slicing. Makes 6 servings.

BETTY FORD’S BLUEBERRY BANANA BREAD

2 c. sugar, 2 sticks butter, 5 medium bananas-mashed, 4 eggs, 4 c. flour, 3 Tbs. baking soda, 1 Tsp. baking powder, ½ tsp. salt, 2 tsp. vanilla, 2 c. blueberries; fresh or frozen DIRECTIONS: Preheat oven to 325 degrees. Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs; add bananas, then 2 c. flour. Measure 2 cups flour, reserving 2 Tbs. to coat blueberries. Place flour in sifter with remaining dry ingredients. Sift and fold into the banana mixture. Sprinkle 2 Tbs. flour over the blueberries and coat well; then fold into batter. Divide the batter into prepared loaf pans. Bake for approximately 50 minutes.

LAURA BUSH’S COWBOY COOKIES

3 c. flour, 1 Tbs. baking powder, 1 Tbs. baking soda, 1 Tbs. cinnamon, 1 tsp. salt, 1-1/2 c. butter at room temperature, 1-1/2 c. white sugar, 1-1/2 c. brown sugar, 3 eggs, 1 Tbs. vanilla, 3 c. semisweet chocolate chips, 3 c. old-fashioned rolled oats, 2 c. sweetened flaked coconut, 2 c. chopped pecans DIRECTIONS: Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8 quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Graduate beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen.

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AMUNDSON’S APPLIANCES

HALLOWEEN RECIPES - OCTOBER 28, 2008

HALLOWEEN VAMPIRE PUNCH

1 gallon cranberry juice, 1 gallon orange juice, 1 c. raspberry sherbet Vampire Eyes Cubes: grape or cranberry juice, seedless green grapes DIRECTIONS FOR VAMPIRE EYES CUBES: Fill half full large muffin cups or regular ice trays with juice. Freeze until slushy, about ½ hr. Push a grape into the center of each cup. Refreeze until solid. PUNCH: Mix the juices together. Add the sherbet, softened, and stir until it disappears. Before serving, chill with the Vampire Eyes Cubes.

SPOOK CRISPS

6 plain or flavored flour tortillas, ¾ c. parmesan cheese, 2 tsp. chili powder, 1/3 c. melted butter or margarine DIRECTIONS: Use Halloween cookie cutters to cut tortillas into shapes such as ghosts, goblins, witches and jack-o’ lanterns. Lay the cutouts slightly apart on 2 nonstick baking sheets. Mix cheese and chili powder. Brush tortillas with butter. Sprinkle with cheese mixture. Bake in a 350 degree oven until golden and crisp about 15 minutes; if using 1 oven, switch pan positions halfway through baking. Transfer crisps to racks. Serve warm or cool.

BITE-SIZE HONEY POPCORN BALLS

20 cups air-popped popcorn (from 2/3 to 1 c. kernels; see Note), 1-1.4 c. butter cut into chunks-plus more for your hands, 1-1/4 c. honey, ¾ tsp. salt, 2 tsp. vanilla extract DIRECTIONS: Preheat oven to 325 degrees. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper. In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1-1/4 c. butter, the honey and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla. Carefully pour honey mixture over popcorn in roasting pan and gently stir to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes. Let popcorn stand 5 minutes, just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1-1/2 inch balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften. Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to two weeks. NOTE: If you don’t have an airpopper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size). Do not add oil. Fold the bag’s opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.

HALLOWEEN GOBLIN MIX

1 (11 oz.) pkg. pretzels, 1 (10-1/2 oz.( pkg. miniature peanut butter filled butter flavored crackers, 1 c. dry roasted peanuts, 1 c. white sugar, ½ c. butter or margarine, ½ c. light corn syrup, 2 Tbs. vanilla, 1 tsp. baking soda, 1 (10 oz.) pkg. M & M’s, 1 (18-1/2 oz.) pkg. candy corn DIRECTIONS: In large bowl, combine pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla extract and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased jelly-roll pan. Bake at 250 degrees for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M’s and candy corn. Cool completely Store in airtight containers.

PUMPKIN SPICE COOKIES

1 pkg. spice cake mix, 1 (15 oz.) can solid pack pumpkin, ½ c. chopped walnuts, ½ tsp. pumpkin pie spice DIRECTIONS: Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl stir together all of the ingredients. Mix well until blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 10-12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely. May frost with cream cheese icing.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

OCTOBERFEST RECIPES - OCTOBER 21, 2008

BEER CHEESE SPREAD

½ c. light beer, 1 c. shredded reduced fat Cheddar cheese, 2 oz. blue cheese, 1 Tbs. butter or margarine, 1/3 c. finely chopped onion, ¼ tsp. garlic powder, ½ tsp. Worcestershire sauce, dash hot pepper sauce to taste DIRECTIONS: In small saucepan, heat beer; let cool to room temperature. In food processor, combine Cheddar cheese, blue cheese, butter, onion, garlic powder, and Worcestershire sauce. Process until smooth. Add just enough beer to thin mixture to a spreading consistency. Add hot pepper sauce to taste.

HOT GERMAN COLESLAW

4 slices bacon-diced, ½ c. chopped sweet onion, ½ Tbs. flour, 1/3 c. white wine vinegar, 2 Tbs. sugar, 2 Tbs. fat-free chicken broth or water, 4 c. shredded cabbage, salt and pepper to taste DIRECTIONS: In large skillet, fry bacon until crisp. Discard all but 2 Tbs. of bacon drippings. Add onion to skillet and cook in drippings over medium heat until lightly brown. Whisk in flour and cook for 2 minutes, stirring constantly. Add vinegar, sugar, and broth. Bring to a boil. Add cabbage and toss to wilt, about 5 minutes. Add salt and pepper to taste.

SLOW COOKER KIELBASA AND BEER

2 lbs. kielbasa sausage-cut into 1 inch pieces, 1 (12 fluid ounce) can or bottle beer, 1 -20 oz. can sauerkraut-drained DIRECTIONS: In slow cooker combine sausage, beer and sauerkraut. Cook on low for 5-6 hours, until the meat is tender and plump.

IMPOSSIBY EASY OCTOBERFEST PIE

½ lb. fully cooked bratwurst (about 3) cut into ¾” pieces, 1-1/3 c. drained sauerkraut, ¾ c. Bisquick mix, 1 c. shredded Swiss cheese (4 oz.), ½ c. milk, ½ c. beer, 2 eggs DIRECTIONS: Heat oven to 400 degrees. Spray a 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate. In small bowl, stir remaining ingredients until blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

GERMAN APPLE PUDDING CAKE

2 c. apples-peeled-cored & chopped, 1 c. white sugar, 1 egg, 1 tsp. vanilla, 1 c. flour, 1 tsp. baking soda, 1-1/2 tsp. cinnamon, ¾ c. chopped walnuts, ¾ c. raisins, ½ c. brown sugar, ½ c white sugar, 2 Tbs. flour, 1 c. water, ½ c. butter, 1 tsp. vanilla, ½ c. chopped walnuts, ½ c. raisins DIRECTIONS: Preheat oven to 350 degrees. Grease and flour 8-inch square pan. In large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes. Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan. Bake in preheated oven for 40-45 minutes or until toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot. For the Topping: In a saucepan, combine ½ c. brown sugar, ½ c. white sugar and 2 Tbs. flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

APPLE RECIPES 2008 WEEK II OCTOBER 7, 2008

APPLE COFFEE CAKE

½ c. butter-flavored shortening, 1 c. sugar, 2 eggs, 1 tsp. vanilla, 2 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, 1 c. sour cream, 1-3/4 to 2 c. chopped peeled tart apples DIRECTIONS: In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8” square baking dishes TOPPING: ¾ c. brown sugar, 1 tsp. cinnamon, 2 Tbs. cold butter or margarine, ½ c. chopped walnuts DIRECTIONS: To make topping: Combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 250 degrees for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool completely. Serve or cover and freeze up to 6 months. Thaw overnight in refrigerator prior to serving.

HARVEST APPLE BREAD

½ c. butter, ½ c. each white sugar and brown sugar, 1 tsp. vanilla, 2 eggs, 2 c. flour, 1 tsp. baking soda, ½ tsp. salt, 3 c. finely chopped apples DIRECTIONS: Cream the butter and sugars until fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt. Stir into the butter mixture. The batter will be very thick. Stir in the chopped apples; mix well. Pour into a greased 4x12” loaf pan. Combine streusel ingredients in saucepan. ALMOND STRUSEL: 2 Tbs. butter, 3 Tbs. brown sugar, 2 tsp. cinnamon, ½ c. finely chopped almonds DIRECTIONS: Stir over hear until the mixture begins to bubble. Spread streusel over batter. Bake @ 375 degrees for 10 minutes, lower heat to 350 degrees and bake an additional 30-35”. Test with toothpick. When done, place on rack to cool for 10 minutes. Remove from pan and continue to cool. Sprinkle with almonds.

AUTUMN HARVEST SLAW

½ c. mayonnaise, ½ c. sour cream, 2 tsp. vinegar, 1 Tbs. maple syrup, ¾ tsp. salt, ½ tsp. pepper, 1 small head cabbage-shredded (6 cups), 2 Granny Smith apples-cut into thin strips, 2 Red Delicious apples-cut into thin strips, 1-1/2 c. dried cranberries, 1 c. sliced almonds-toasted DIRECTIONS: Stir mayonnaise, sour cream, vinegar, maple syrup, salt and pepper together in a large bowl; then stir in cabbage, apples, and cranberries. Stir in almonds just before serving.

APPLE ORCHARD PORK CHOPS

6 pork loin chops (3/4” thick), 2 c. apple cider or juice, 3 medium, apples-cored-sliced ½” thick, ½ c. sliced green onions, ¼ c. water, 2 tsp. vegetable oil, 1/3 c. coarse-grain mustard, ½ c. raisins, 2 Tbs. cornstarch

DIRECTIONS: Heat oil in large skillet over medium-high heat. Brown pork chops and season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover and simmer for 20 minutes. Add apples, raisins and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples o serving platter; keep warm. Stir combined cornstarch and water into pan juices; cook and stir until thickened. Serve sauce over pork chops and apples.

MAPLE BAKED APPLES

4 apples-peeled-cored-cut into halves, 1-1/2 c. flour, ¼ c. sugar, 4 Tbs. cinnamon, 1-1/2 c. maple syrup, 1 c. walnuts DIRECTIONS: Combine the flour, cinnamon, and sugar in a bowl. Roll the apple halves in mixture until well coated. Place apples in a 9x13” baking pan. Pour syrup over the apples and top with walnuts. Bake @ 325 degrees for 25-30 minutes. Top with ice cream and serve warm.

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KITCHEN & FLOOR DÉCOR – RICE LAKE AMUNDSON’S APPLIANCES – RICE LAKE

CELEBRATING CRANBERRIES SEPTEMBER 30, 2008

RICH CRANBERRY COFFEE CAKE

1 pkg. (8 oz.) cream cheese-softened, 1 c. butter, 1-1/2 c. sugar, 1-1/2 tsp. vanilla, 4 eggs, 2-1/4 c. flour(divided), 1-1/2 tsp. baking powder, ½ tsp. baking powder, ½ tsp. salt, 2 c. fresh or frozen cranberries-patted dry, ½ c. chopped pecans or walnuts, powdered sugar DIRECTIONS: In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-inch fluted tube pan. Bake at 350 degrees for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with powdered sugar.

CRANBERRY MEATBALLS

MEATBALLS: 2 eggs-beaten, 1 c. cornflake crumbs, 1/3 c. ketchup, 2 Tbs. soy sauce, 1 Tbs. dried parsley flakes, 2 Tbs. dried onion, ½ tsp. salt, ¼ tsp. pepper, 2 lbs. ground pork SAUCE: 1 can (16 oz.) jellied cranberry sauce, 1 c. ketchup, 3 Tbs. brown sugar, 1 Tbs. lemon juice DIRECTIONS: In a mixing bowl, combine meatball ingredients. Shape into 72 (1 inch each). Place in a jellyroll baking pan. Bake at 350 degrees for 20-25 minutes or until done. Remove from the oven; drain on paper towels. In a large saucepan, combine sauce ingredients. Cook, stirring frequently, until the cranberry sauce is melted. Add the meatballs and heat through.

CRANBERRY SALAD

1 c. cranberries, ¾ c. sugar, 1 (8 oz.) pkg. cream cheese, 1 c. mini marshmallows, ½ c. walnuts, 1 (8oz.) can crushed pineapple, 1 banana (sliced), 1 (8 oz.) Cool Whip DIRECTIONS: Mix cranberries and sugar and let stand overnight. Beat cream cheese until fluffy. Add cranberry mixture and mix together. Add marshmallows, walnuts and pineapple and mix well. Fold in banana and Cool Whip. Chill and serve.

CRANBERRY CAKE

2 eggs slightly beaten, 2 c. flour, 1 tsp. salt, 3 tsp. salt, 3 tsp. baking powder, 2 c. whole raw cranberries, 3 Tbs. melted butter, 2 c. sugar, 1 c. milk DIRECTIONS: Cream butter, sugar and beaten eggs. Add milk alternately with sifted flour, baking powder, and salt, blend well; fold in raw cranberries. Pour cake batter into a well greased 9x13” cake pan. Bake in preheated oven @ 350 degrees for 30 minutes. Cool on rack. Top with whipped cream or hot butter sauce. HOT BUTTER SAUCE: 1 c. butter, 1 c. half and half, 2 c. sugar, 2 tsp. vanilla, 1/8 tsp. salt DIRECTIONS: Cook all ingredients together for 10 minutes. Serve over cranberry cake slices.

CRANBERRY OATMEAL COOKIES

1 c. butter-softened, 1-1/2 c. sugar, 2 eggs, 1 tsp. vanilla, 2 c. flour, 1 tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, 2 c. quick-cooking oats, 1 c. raisins, 1 c. coarsely chopped fresh or frozen cranberries, 1 Tbs. grated orange peel, 1 pkg. (12 oz.) vanilla chips DIRECTIONS: In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, cranberries, and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake @ 375 degrees for 10-12 minutes or until edges are lightly browned. Cool on wire racks.

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AMUNDSON’S APPLIANCES – RICE LAKE

APPLE RECIPES 2008-WEEK I - SEPTEMBER 23, 2008

AUTUMN TEA

5 individual tea bags, 5 c. boiling water, 5 c. unsweetened apple juice, 2 c. cranberry juice, ½ c. sugar, 1/3 c. lemon juice, ¼ tsp. pumpkin pie spice DIRECTIONS: Place tea bags in a large heat proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.

APPLE TOPPED PORK LOIN

2 Tbs. flour, 1 tsp. caraway seeds, 1 tsp. ground mustard, ¾ tsp. salt, ½ tsp. sugar, ¼ tsp. sage, ¼ tsp. pepper, 1 boneless pork loin roast (4-5 lbs.), 2 Tbs. olive or vegetable oil APPLE TOPPING: 1-1/2 c. finely chopped peeled tart apples, ½ packed brown sugar, ¼ tsp. salt, ¼ tsp. cinnamon, 1/8 to ¼ tsp. ground mace DIRECTIONS: In a small bowl, combine the first seven ingredients; rub over roast. In a large skillet, heat oil, brown roast on all sides. Place on a rack in a shallow baking pan. Bake, uncovered, @ 325 degrees for 1-1/2 hrs. Combine the topping ingredients; spread over top of roast. Bake 1 to 1-1/2 hrs longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.

APPLE GINGER ALE SALAD

2 pkgs. lemon Jell-O, ¼ c. sugar, 1-1/2 c. boiling water, 1 Tbs. lemon juice, 6 Tbs. orange juice, 1 pint ginger ale, ½ c. chopped celery, 3 red apples-diced, 1 can crushed pineapple-drained, ½ c. nuts DIRECTIONS: Dissolve Jell-O and sugar in boiling water and cool. Add lemon juice, orange juice and ginger ale. Chill until slightly thickened. Add remaining ingredients and chill until set.

YAM APPLE BAKE

4 yams or 1 large can yams, 4-5 apples SAUCE: 1 c. sugar, 3 Tbs. corn starch, 1-1/2 c. water, 2 Tbs. butter, 2 tsp. lemon juice DIRECTIONS: Cook yams in jackets, peel and slice. Pare and slice apples. Place in large shallow, buttered casserole in alternate layers. Make the sauce and pour over yams and apples. SAUCE: Combine corn starch and sugar and add remaining ingredients. Heat until mixture thickens, stirring constantly. Pour sauce over yams and apples.

CARAMEL APPLE COOKIES

½ c. shortening, 1-1/3 c. brown sugar, 1 egg, 2-1/4 c. flour, 1 tsp. salt, 1 tsp. cinnamon, 1 tsp. cloves, ½ tsp. nutmeg, 1 tsp. soda, 1 c. grated-peeled apples, 1 c. raisins, ½ c. apple or orange juice, 1 c. chopped walnuts DIRECTIONS: Cream shortening, sugar and egg until light and fluffy. Sift dry ingredients and add to creamed mixture. Blend thoroughly and add remaining ingredients. Drop by level Tbs. onto greased baking sheet. Bake about 12 minutes at 350 degrees. Remove from pan when cool, frost with caramel frosting. FROSTING: ¼ c. butter, ¼ c. brown sugar, 1-1/2 c. sifted powdered sugar, ¼ tsp. salt, 2-1/2 Tbs. light cream or evaporated milk. Cook butter and brown sugar until dissolved, about 3 minutes. Add remaining ingredients. Beat, spread on cooled cookies. Thin with cream if necessary. Makes 4 dozen.

APPLE TORTE PIE

¾ c. shortening, 1 c. brown sugar, 2 c. flour, 1 c. oatmeal, ¼ tsp. salt, 2 qts. Apples-sliced, 1 c. water, 1 c. sugar, 2 Tbs. corn starch, 1 tsp. cinnamon, 1 tsp. vanilla, 1/8 tsp. salt DIRECTIONS: Mix the first five ingredients as for pie crust. Place ½ of this mixture in a greased and floured 9x13” pan. Press and flatten with hands to cover bottom of pan. Slice apples generously over mixture. Mix remaining ingredients and cook to a boil. Pour boiled syrup over the apples. Cover with remaining mixture. Bake @ 350 degrees for 45 minutes.

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AMUNDSON’S APPLIANCES – RICE LAKE

MORE FALL HARVEST RECIPES - SEPTEMBER 16, 2008

HARVEST MUFFINS

4 c. flour, 2-1/2 c. sugar, 4 tsp. baking soda, 1 tsp. salt, 4 tsp. cinnamon, 4 c. carrots –coarsely grated, 1 c. chopped walnuts, 1 c. raisins, 1 c. coconut, 2 apples-peeled & chopped, 2 c. vegetable oil, 1 c. milk, 6 eggs, 2 tsp. vanilla DIRECTIONS: Combine flour, sugar, baking soda, salt and cinnamon in a large bowl. In medium bowl, combine carrots, walnuts, raisins, coconut and apples; add these to the dry ingredients in the large bowl. In medium bowl combine oil, milk, eggs and vanilla; add to the ingredients in the large bowl. Put papers in muffin tins or grease tin. Fill muffin cups full. Bake at 350 degrees for 25-30 minutes. Makes 3 dozen.

HARVEST HAMBURGER CASSEROLE

1 lb. lean ground beef-browned & drained, 1 c. minced onion, 1 can (28 oz.) tomatoes with liquid-cut up, 1 Tbs. Worcestershire sauce, 1 tsp. salt, 2 c. sliced potatoes, 1/3 c. flour, 1 pkg. (10 oz.) frozen corn-thawed, 1 pkg. (10 oz.) frozen lima beans-thawed, 1 green pepper-cut in strips, 1-1/2 c. shredded cheddar cheese D

IRECTIONS: In mixing bowl combine beef, onion, tomatoes with liquid, Worcestershire sauce and salt. Spoon into a greased 3 qt. casserole. Layer the potatoes, flour, corn, lima beans and green pepper on top. Bake, covered @ 375 degrees for 45 minutes. Sprinkle with cheese and continue baking, uncovered for 30 minutes.

STUFFED GREEN PEPPERS

5-6 medium green peppers, ¾ c. uncooked brown rice, 1 lb. lean ground beef, 1 medium onion-chopped, 1 can (8 oz.) tomato sauce, ¼ tsp. dried basil, ¼ tsp. dried oregano, ¼ tsp. dried thyme, ½ tsp. salt, pepper to taste, ½ tsp. instant beef bouillon granules DIRECTIONS: Remove tops and seeds from peppers. In large kettle, bring water to a boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. In skillet, brown beef and onion. Drain. Add tomato sauce, herbs, salt & pepper; cook 5 minutes. Stir in rice. Stuff peppers with the beef/ rice mixture. Place upright in a shallow baking dish or casserole. Bake @ 375 degrees for 15-20 minutes.

MARINATED ZUCCHINI SALAD

6 small zucchini (about 1-1/3 lbs.) thinly sliced, ½ c. chopped green pepper, ½ c. diced celery, ½ c. diced onion, 1 jar (2 oz.) diced pimiento, drained, 2/3 c. vinegar, 1/3 c. oil, ½ c. vinegar, ½ tsp. salt, ½ tsp. pepper DIRECTIONS: Combine zucchini, green pepper, celery, onion and pimiento in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables; toss gently. Cover and chill 8 hours or overnight.

FREEZER COLESLAW

1 medium head cabbage-shredded (about 10 cups), 1 carrot-shredded, 1 green pepper-chopped, 1 tsp. salt, 1 c. vinegar, 2 c. sugar, 1 tsp. celery seed, 1 tsp. mustard seed DIRECTIONS: In large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil & boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers & freeze. When ready to use, defrost & serve chilled.

CARROT CAKE

3 c. flour, 2 c. sugar, 2 tsp. soda, 1 tsp. cinnamon, ½ tsp. salt, 2 tsp. vanilla, 2 c. grated carrots, 1-1/2 c. oil, ½ c. chopped nuts, 1 sm. can crushed pineapple (including juice), ½ c. coconut, 3 beaten eggs DIRECTIONS Sift all dry ingredients into a large bowl. Add carrots, oil, vanilla, pineapple & eggs. Mix well. Add coconut and nuts. This makes a large cake so a pan larger than 9x13” can be used, or two smaller ones. Bake @325 degrees for 40-45 minutes. When cool frost with a mixture of: 1-1/2 c. powdered sugar, ¼ c. butter, 1 tsp. vanilla, ½ c. shredded coconut and some nuts.

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AMUNDSON’S APPLIANCES, RICE LAKE FARMERS MARKET

HARVEST OF FRUIT & VEGETABLE RECIPES - SEPTEMBER 9, 2008

FRESH TOMATO SALAD

4-6 plum tomatoes-cored-seeded and diced, 2 Tbs. chopped fresh basil, ½ tsp. salt, ¼ tsp. black pepper, 1 Tbs. cider or balsamic vinegar, 2 Tbs. oil DIRECTIONS: Place the tomatoes and basil in mixing bowl. Sprinkle with salt, pepper, vinegar and oil. Toss to mix. Let stand 10 minutes to blend flavors.

BEST CABBAGE COLESLAW

1 medium head cabbage-shredded, 1 large red onion-diced, 1 c. grated carrots, 2 stalks celery-chopped, 1 c. white sugar, 1 c. white vinegar, ¾ c. oil, 1 Tbs. salt, 1 Tbs. dry mustard, black pepper to taste DIRECTIONS: In large bowl, combine cabbage, onion, carrots and celery. Sprinkle with 1 c. sugar, and mix well. In small saucepan, combine vinegar, oil, salt, dry mustard and pepper. Bring to a boil. Pour hot dressing over cabbage mixture and mix well.

TUNA STUFFED TOMATOES

4 large tomatoes, ½ c. light mayonnaise, ½ tsp. celery salt, ½ tsp. dill weed, ¼ tsp. pepper, 2 cans (6 oz.) tuna-drained and flaked, 2 celery ribs-chopped, ½ c. chopped cashews-optional DIRECTIONS: Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a ½-inch shell for each. Invert tomatoes onto paper towels to drain. In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews, if desired. Spoon into tomato shells.

VEGETABLE CHOWDER

½ c. chopped red bell pepper, ½ c. chopped onion, ¼ c. butter, 1 c. chopped celery, 1 c. cauliflower-chopped, 1 c. diced carrots, 1 c. fresh chopped broccoli, 3 c. water, 3 cubes chicken bouillon, ½ c. flour, 1 Tbs. chopped fresh parsley, 3 c. shredded Cheddar cheese, salt to taste, black pepper to taste, 1-1/2 c. milk DIRECTIONS: In large kettle, sauté the pepper and onions in butter until tender. Add remaining vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes or until vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in cheese until melted.

SWEET MELON CUP

1 c. dry white wine or white grape juice, ¼ c. sugar, ½ tsp. grated fresh ginger, 4 c. cantaloupe balls, 2 c. honeydew balls, crystallized ginger (optional) DIRECTIONS: In small saucepan combine the white wine or white grape juice, sugar, and fresh ginger. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Remove from heat. Strain ginger from mixture. Discard ginger. Chill, covered, for 2-24 hours. Before serving, in mixing bowl combine cantaloupe, honeydew, and white wine or grape juice mixture. Toss gently to coat. To serve, divide mixture evenly among 6 cups or bowls. Garnish with strips of crystallized ginger, if desired.

PEACH CREAM CAKE

1 prepared loaf angel food cake-frozen, 1 can sweetened condensed milk, 1 c. cold water, 1 tsp. almond extract, 1 (4-serving size)pkg. instant vanilla pudding mix, 2 c. whipping cream-whipped, 4 c. peeled-sliced fresh peaches DIRECTIONS: Cut cake into ¼” slices; arrange half the slices on bottom of 9x13” baking dish. In large bowl, combine condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

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RICE LAKE FARMERS MARKET

LABOR DAY WEEKEND RECIPES 2008 - AUGUST 26, 2008

FRUIT AND CHEESE KABOBS

1 (1 lb.) brick Cheddar cheese, cut into 8 (1/2-inch thick) slices, ½ honeydew melon, 8 (10-inch) bamboo skewers, 16 fresh strawberries-washed DIRECTIONS: With 1-1/2-inch heart-shaped canapé or cookie cutter, cut 16 hearts from cheese slices. Remove seeds and rind from half melon. Place melon, cut-side down, on work surface. With heart-shaped cutter, cut 16 hearts from melon. If necessary, use small knife to cut around hearts following imprints made by cutter. For each skewer, alternate 2 cheese hearts and 2 melon hearts. Add strawberries to each end of skewer.

GRILLED BRATWURST

6 bratwurst links (about 1-1/2 lbs.), 2 Tbs. butter, 2 large onions-thinly sliced, 1 medium-size each green & red bell pepper-cut into thin strips, 2 (12oz.) bottles beer (do not use dark), 2 tsp. salt-free seasoning blend, 6 hoagie rolls-split DIRECTIONS: Grill bratwurst, covered with grill lid, over medium-heat for 10-15 minutes or until thoroughly cooked, turning once. Melt butter in large skillet over medium heat; add onion and bell pepper strips, and sauté until tender. Stir in beer and seasoning blend; add sausage and simmer mixture for 20 minutes. Place 1 bratwurst link in each roll, and top evenly with vegetable mixture.

CRAYOLA PASTA SALAD

1 (16 oz.) can pitted black olives-sliced, 1 ea. yellow, red and green bell peppers-chopped, 1 purple onion-chopped, 1 lb. carrots-sliced, 1lb. mushrooms-sliced, 2-3 ribs of celery-chopped, 2-3 ripe tomatoes-chopped, 1 lb. pasta (rotini, spaghetti, macaroni, etc.) cooked al dente, 3 oz. jar of real bacon bits, 3.75 oz. jar of McCormick Salad Toppins, 1 (16 oz.) bottle of Italian dressing, Parmesan cheese to taste DIRECTIONS: Chop vegetables. Place in large bowl and pour in enough dressing to coat well. Cover and refrigerate. Next cook your noodles until al dente; drain and cool. Before serving combine veggies, pasta, more dressing and toss to coat pasta. Place in large serving bowl, sprinkle with bacon bits, salad toppins and parmesan cheese. This makes a large amount. Perfect for a potluck

LOW-CAL SUMMER FRUIT BASKET

2 c. boiling water, 1 pkg. (8-serving size) JELL-O strawberry flavor-sugar free low calorie gelatin, 1-1/2 c. cold diet ginger ale or water, 1 c. sliced fresh strawberries, 1 c. green grape halves, 1 c. cantaloupe chunks DIRECTIONS: Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1-1/2 hrs. or until thickened. Stir in fruit. Pour into 2-qt. serving bowl. Refrigerate 4 hours or until firm. Serve.

WHITE CHIP FRUIT TART

¾ c. butter-softened, ½ c. powdered sugar, 1-1/2 c. flour, 2 c. Hershey’s Premier White Chips, ¼ c. whipping cream, 1 pkg. (8 oz.) cream cheese-softened, FRUIT TOPPING (recipe follows), assorted fresh fruits-sliced DIRECTIONS: Heat oven to 300°. Beat butter and powdered sugar in small bowl until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if desired. Bake 20-25 minutes or until lightly browned; cool completely. Place white chips and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust. Prepare FRUIT TOPPING. Arrange fruit over chip mixture; carefully pour or brush topping over fruit. Cover; refrigerate assembled tart until just before serving. 10-12 servings FRUIT TOPPING: ¼ c. sugar, 1 Tbs. cornstarch, ½ c. pineapple juice, ½ tsp. lemon juice DIRECTIONS: Stir together sugar and cornstarch in small saucepan; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool and serve.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

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RICE LAKE FARMER’S MARKET

WINNING RUTABAGA RECIPES - AUGUST 19, 2008

GRAND PRIZE WINNER-‘BAGA’ YOUR PARDON CAKE

Cake Ingredients: 1-3/4 c. flour, 1 tsp. cinnamon, 2 tsp. ginger, ½ tsp. nutmeg, 1 tsp. baking soda, 1 tsp. baking powder, 2/3 c. shortening, 3 Tbs. Brown Sugar Twin, 1 egg, ½ c. molasses, 1 c. milk, 1 c. cooked rutabaga DIRECTIONS: Mix flour, cinnamon, ginger nutmeg, baking soda and baking powder in separate bowl. Set aside. In large mixing bowl, cream shortening on medium speed for about 30 seconds. Add Sugar Twin and beat on high speed until blended well and fluffy. Beat in egg and molasses. In blender, puree or liquefy the milk and rutabaga. Mix flour mixture and milk/rutabaga mixture alternately with molasses mixture; blend slower so you don’t scatter flour mixture all over the counter. Then after all is blended, beat for about 2 minutes on high speed or until very creamy. Place in Pam sprayed 9-10-inch springform pan (or any decorative pan you prefer-I used decorative pans to make individual cakes and also a medium decorative pan.) Bake for approximately 35-40 minutes at 350 degrees. Icing Ingredients: ¼ c. butter-softened, 1 c. powdered sugar, 2-3 tsp. vanilla (to taste) Cream butter and sugar until well blended. Add vanilla and blend again. Then cook in microwave to get a very smooth and easily drizzled icing (about 20-30 seconds). Whipped Topping Ingredients: 4 oz. cream cheese, 2 tsp. cinnamon, ½ c. powdered sugar, 1-8 oz. Sugar Free Cool Whip, ½-3/4 c. chopped walnuts DIRECTIONS: Beat cream cheese until very creamy. Add cinnamon and powdered sugar. Beat until very creamy. On slower speed, beat in Cool Whip. Fold in walnuts. Either dollop on slices of cake that have been drizzled with icing or pipe on with pastry bag after icing has been drizzled on cake.

SECOND PLACE WINNER-RUTABAGA MACHO NACHOS

1 lb. hamburger, 1 c. chopped onion, 1 c. finely diced rutabaga, 1 Tbs. olive oil, 1-2.25 oz. can sliced black olives, 1 can refried beans, 1 pkg. Taco Seasoning, 2 c. Taco-Cheese Blend, 1-8 oz. container sour cream, chips and your favorite salsa DIRECTIONS: Heat olive oil in large skillet. Add onion and rutabaga. Cook until tender. Add hamburger, cook until done. Drain. Put back in skillet and add taco seasoning, ½ c. salsa and refried beans. Combine and heat through on medium heat. Add 1 c. cheese. Stir until melted. Plate chips. Mound meat mixture over chips. Dollop sour cream, add black olives and salsa.

HONORABLE MENTION - RUTABAGA BREAD

3 eggs, 1 c. oil, 1 c. sugar, 1 tsp. vanilla, 1 tsp. lemon juice, 2 c. shredded rutabaga, 1 c. crushed pineapple-drained, 3 c. flour, 1-1/2 tsp. baking soda, 1 tsp. baking powder, 1-1/2 tsp. cinnamon, ¾ tsp. nutmeg, ¼ tsp. salt, 1 c. nutmeats DIRECTIONS: Mix eggs and oil, beat in sugar, vanilla and lemon juice. Mix in shredded rutabaga and pineapple. Combine dry ingredients. Stir into wet mixture. Add nuts and pour into 2 greased and floured 8x4” loaf pans. Bake @ 350 degrees for 1 hour.

MASHED RUTABAGAS FROM ANN’S RECIPE BOX

2 lbs. peeled rutabaga-cut in large chunks, cold salted water, 3-4 Tbs. butter, pinch of nutmeg DIRECTIONS: Peel rutabagas and cut them in large chunks. Put in saucepan with salted water, cover and bring to boil. Simmer until tender, 30-40”. Drain; return to the pan and heat gently for 2-3 minutes to dry them. Mash the chunks with potato masher or fork, Work in butter with a generous grate of nutmeg, taste and adjust the seasoning.

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KITCHEN AND FLOOR DÉCOR – RICE LAKE

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RICE LAKE FARMER’S MARKET

SUMMERTIME RECIPES - AUGUST 4, 2008

BASIC BRUSCHETTA

1 lb. loaf rustic country brad or crusty baguette-sliced ½” thick, extra virgin olive oil (EVOO) as needed, about ½ cup, garlic cloves, Bruschetta Topping DIRECTIONS: Coat the bottom of 1 or 2 baking sheets with olive oil & set bread slices o top in a single layer. Brush the tops with a little more oil & set aside until you’re ready to grill. Prepare your grill to medium-high heat. Grill the bread until 1 side has dark grill marks and then turn them to toast the other side. As soon as the slices are done, rub with garlic, if using, and add a topping.

FRESH MOZZARELLA WITH TOMATO & BASIL TOPPING

1-1/2 lbs. ripe tomatoes (about 5), sliced ¼” thick, Kosher salt & freshly cracked black pepper, 1-2 garlic cloves, ½ lb. fresh Mozzarella-thinly sliced, EVOO for drizzling, Balsamic vinegar, 2 leafy sprigs basil

DIRECTIONS: Season the tomatoes with salt & pepper. Set aside while the bread is grilled. Rub the grilled bread generously with the garlic cloves and top each slice with a slice of mozzarella and a sprinkle of salt. Top with a layer of tomato. Drizzle with olive oil and a few drops of balsamic vinegar. Top with one or two basil leaves and serve.

SOMBRERO PASTA SALAD

1 (16 oz.) pkg. spiral pasta (rotini), 1 lb. ground beef, ¾ c. water, 1 envelope taco seasoning, 2 c. shredded Cheddar cheese, 1 large green pepper-chopped, 1 medium green pepper-chopped, 1 medium tomato-chopped, 2 (2-1/4 oz.) cans sliced ripe olives-drained, 1 (16 oz.) bottle Catalina, French or Western salad dressing DIRECTIONS: Cook pasta according to package directions. Meanwhile, I a skillet, cook beef over medium heat until no longer pink; drain. Add waster and taco seasoning; simmer uncovered for 15 minutes. Rinse pasta in cold water and drain; place in large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing (16 oz. is to possibly too much) toss to coat. Cover and refrigerate for at least 1 hour.

BEER GRILLED CHOPS

4 bone-in pork chops (about ¾” thick), ¼ c. soy sauce, 2 Tbs. brown sugar, 2 tsp. grated ginger root, 1 c. beer DIRECTIONS: Place cho9ps in a self-sealing plastic bag; add remaining ingredients and seal bag. Gently massage bag to evenly distribute marinade ingredients. Refrigerate 4-12 hours. Prepare medium-hot grill. Remove chops from marinade and discard marinade place on grill for direct-heat grilling. Cover and grill for 10 minutes, turning once.

FRESH FRUIT PARFAITS

4 oz. reduced-fat mixed berry yogurt, ¾ c. reduced-fat whipped topping, 1 c. sliced ripe banana, 1 c. sliced strawberries, 1 c. cubed fresh pineapple, 1 c. fresh blueberries, 4 whole strawberries DIRECTIONS: In small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving. Yield: 4 servings

KEY LIME TARTS

8 (approx. 3-1/2” size) frozen tart shells (mini pie shells), 3 large eggs, 1 c. sugar, 3 Tbs. flour, 3 Tbs. key lime juice-fresh or bottled, 1-1 ½ tablespoons finely grated lemon or lime zest, dash salt, whipped cream or whipped topping, lime slices, strawberries or other sliced fruits for garnish DIRECTIONS: Place tart shells on baking sheet, bake @ 325 degrees for about 6 minutes. Meanwhile, whisk together eggs, sugar, flour, key lime juice, zest and salt. Spoon filling into the partially baked shells. Bake until custard is set, about 25-30 minutes. Cool completely or serve slightly warm with ice cream of whipped cream. A few ripe blackberries or strawberries make a pretty garnish for this dessert. These tarts may be frozen.

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KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

,RICE LAKE FARM’ERS MARKET – RICE LAKE

RASPBERRY RECIPES - JULY 29, 2008 REFRESHING RASPBERRY COOLER

8 cups fresh or frozen raspberries-thawed, 1-1/2 c. sugar, 2/3 c. cider vinegar, ½ c. water, 2 liters ginger ale-chilled, 2 c. cold water DIRECTIONS: In large saucepan, crush the berries. Stir in sugar, vinegar and water. Bring to a boil; reduce heat. Simmer, uncovered for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and cold water. Serve over ice.

RASPBERRY-CINNAMON FRENCH TOAST

12 slices cinnamon bread-cubed, 5 eggs-beaten, 1-3/4 c. milk, 1 c. brown sugar-divided, ¼ tsp. cinnamon, ¼ tsp. nutmeg, ½ c. slivered almonds, ¼ c. butter-melted, 2 c. fresh raspberries DIRECTIONS: Place bread cubes in greased 9x13” baking dish. In bowl combine the eggs, milk, ¾ c. brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hrs. or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter & remaining brown sugar; drizzle over the top. Bake, uncovered @ 400 degrees for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until knife inserted near the center comes out clean.

RASPBERRY CHICKEN

2-1/4 cups fresh raspberries, 4 tsp. sugar, ¼ c. apple juice, 2 Tbs. red wine vinegar or cider vinegar, 1 Tbs. soy sauce, 1 garlic clove-minced, ½ tsp. snipped fresh thyme or 1/8 tsp. dried thyme, 1 Tbs. cornstarch, 1 Tbs. water, 4 boneless skinless chicken breast halves, 1 Tbs. vegetable oil, 1 Tbs. butter, salt & pepper to taste DIRECTIONS: Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. In saucepan, combine the raspberry juice, apple juice, vinegar, soy sauce, garlic and thyme. Simmer, uncovered for 5 minutes. In a bowl, combine cornstarch and water; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Keep warm. Flatten chicken to ¼” thickness. In a large skillet, heat oil and butter over medium-high heat. Add the chicken; cook until juices run clear. Sprinkle with salt & pepper. Serve with raspberry sauce.

RASPBERRY DELIGHT SALAD

2 pkgs. Raspberry Jell-O, 2 c. boiling water, 1 pint raspberry sherbet, 1 pint fresh or frozen raspberries DIRECTIONS: Dissolve Jell-O in boiling water, add sherbet and stir until melted. Refrigerate until slightly thickened. Add berries (if frozen, drain) and refrigerate, May be molded.

RASPBERRY SUMMER SENSATION

1 pint (2 cups) raspberry sorbet or sherbet, 1 c. cold milk, 1 pkg. (4-serving size) Jell-O Vanilla instant pudding & pie filling, 1 tub (8 oz.) Cool Whip-thawed, fresh raspberries DIRECTION: Line 8x4” loaf pan with foil. Spoon sorbet in pan; freeze 10 minutes. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan. Freeze 3 hours or overnight. Cut into slices. Top with raspberries just before serving.

RASPBERRY DREAM BARS

1 c. butter, 1 c. white sugar, 2 c. flour, 1 egg, 2/3 c. raspberry preserves, ¼ c. melted butter, 2 eggs, 1-1/2 c. flaked coconut, 1 tsp. sugar DIRECTIONS: Cream butter & sugar. Add egg and mix. Add flour & blend. Pat into 9x13” pan. Spread preserves evenly over the top. Combine remaining ingredients to make the topping. Spread evenly over preserves. Bake 25 minutes @ 350 degrees. Cool & cut into bars.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

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RICE LAKE FARMER’S MARKET

JULY – ICE CREAM MONTH JULY 22, 2008

CHERRY ICE CREAM CAKE

1 box dark-chocolate fudge cake mix, ¼ tsp. almond extract, 6 c. cherry ice cream (1 qt. plus 1 pt.), Garnish: chocolate shell ice cream topping, canned whipped cream and maraschino cherries with stems DIRECTIONS: Heat oven to 350 degrees. Coat an 8 or 9” springform pan with nonstick spray. Prepare cake mix as box directs; stir in extract. Bake in prepared pan 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove pan sides; cool completely. Trim rounded top off cake with a long serrated knife until flat. Cut cake in half crosswise and very carefully separate halves. Place top half on a piece of foil; leave bottom in pan Place sides back on pan. Freeze pan and cake layer 20 minutes until cold. Remove ice cream from freezer to soften slightly. Working quickly, take pan from freezer. Spread with ½ the ice cream. Top with other cake; spread with rest of ice cream. Freeze at least 2 hours until hard. At least 1 hour before serving: Remove pan sides. Drizzle cake with ice cream topping; garnish with whipped cream and cherries. Return to freezer. To serve: For clean cuts, dip a sharp knife in hot water and wipe dry between slices.

CHOCOLATE FROZEN DESSERT

2/3 c. pecan pieces (optional), 1 pkg. (16 oz.) chocolate sandwich cookies, crushed (about 4 cups) ½ c. butter-melted, CHOCOLATE SAUCE (recipe follows), ½ gallon vanilla ice cream (in rectangular block) DIRECTIONS: Stir together butter and crushed cookies in medium bowl. Press mixture onto bottom of 9x13” pan or two 9” square pans. Cut ice cream into 1” slices; place over crust, cutting slices to fit, if necessary. Cover; freeze 1 to 2 hours or until firm. Uncover pan; spread CHOCOLATE SAUCE over ice cream. Sprinkle pecan pieces over top, if desired. Cover; freeze until firm. CHOCOLATE SAUCE: ½ c. butter, 2 c. powdered sugar, 1-1/2 c. evaporated milk, 1 c. Hershey’s Semi-Sweet Chocolate Chips DIRECTIONS: Combine butter, powdered sugar, evaporated milk and chocolate chips in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 8 minutes. Remove from heat; cool to room temperature (about 1 hour). Stir until smooth. About 2-1/2 cups sauce.

MARBLED YOGURT DESSERT

Nut Crust (recipe follows), 1 quart mixed-berry frozen yogurt-slightly softened, 1 quart vanilla frozen yogurt-slightly softened, 2 c. cut-up fruit, ¼ c. chocolate-flavored syrup-if desired DIRECTIONS: Bake Nut Crust. Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to smooth. Cover and freeze at least 3 hours until firm, but no longer than 2 weeks. Let stand at room temperature about 10 minutes before cutting. Dip knife into hot water, then run knife along side of dessert to loosen. Top dessert with fruit; drizzle with chocolate syrup. Store covered in freezer. Nut Crust: ½ c. firm butter, 1 c. flour, ½ c. finely chopped nuts DIRECTIONS: Heat oven to 350 degrees. Cut butter into flour using pastry blender or 2 knives, until evenly mixed. Stir in nuts. Press evenly on bottom of ungreased square pan, 9x9x2” or springform pan, 9x3”. Bake about 15 minutes or until light brown, Cool completely, about 30 minutes.

FAMILY-SIZED SUNDAE

½ gallon vanilla ice cream-divided, 3 c. banana slices (3 medium bananas) divided, 1 jar (12 oz.) hot fudge sauce-warmed to pourable consistency-divided, 1 container (12 oz.) whipped toping-thawed-divided, ½ c. chopped walnuts-divided, 2/3 c. maraschino cherries (about 24 cherries), divided DIRECTIONS: Scoop half of the ice cream into balls and place in the bottom of a large bowl or trifle dish. Layer with 1-1/2 c. banana slices, then spoon ½ c. of the hot fudge sauce over the bananas. Spread half of the whipped topping over the hot fudge, then sprinkle with ¼ c. walnuts and 1/3 c. cherries. Repeat the layers then cover and freeze for at least 6 hours. Remove from the freezer 10to 15 minutes before serving.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

RICE LAKE FARMER’S MARKET

STRAWBERRY RECIPES - JULY 8, 2008

FLORIDA STRAWBERRY MUFFINS

1-1/2 c. chopped fresh strawberries, 1/2 c. white sugar, ¼ c. white sugar, ¼ c. butter-softened, 2 eggs, 1 tsp. vanilla, 1-3/4 c. flour, ½ tsp. baking soda, ¼ tsp. salt, ¼ tsp. ground nutmeg DIRECTIONS: In small bowl, combine the strawberries and ½ c. sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat oven to 425°. Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and ¼ c. sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in berries. Spoon batter into the prepared muffin cups. Bake for 18-20 minutes or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

TRIPLE THREAT FRUIT SMOOTHIE

1 kiwi-sliced, 1 banana-peeled & chopped, ½ c. blueberries, 1 c. strawberries, 1 c. ice cubes, ½ c. orange juice, 1 (8 oz.) container peach yogurt DIRECTIONS: In blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice and yogurt until smooth. Yields 4 servings

NUTTY STRAWBERRY SALAD

¼ c. apple cider vinegar, ¼ c. sugar, ¼ c. vegetable oil, ¼ tsp. paprika, 1 dash Worcestershire sauce, 1 Tbs. butter, ½ c. slivered almonds, 1 quart strawberries, 2 romaine hearts, chopped into bite size pieces DIRECTIONS: In bowl, mix the vinegar, sugar, oil, paprika and Worcestershire sauce. Cover, and refrigerate at least 6 hours. Melt butter in skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove form heat and cool. In a bowl, toss the strawberries, romaine and almonds. Mix with the dressing just before serving.

STRAWBERRY AND CREAM DESSERT SQUARES

Crust: 1 pouch Betty Crocker sugar cookie mix, ½ c. butter-softened, 1 egg Filling: 1 c. white vanilla baking chips, 1 pkg. (8 oz.) cream cheese-softened Topping: 4 c. sliced fresh strawberries, ½ c. sugar, 2 Tbs. cornstarch, 1/3 c. water, 10-12 drops red food color-if desired DIRECTIONS: Heat oven to 350°. Spray bottom only of 15x10” jelly-roll pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake for 20-25 minutes to until light golden brown. Cool completely about 30 minutes. In a small microwavable bowl, microwave baking chips uncovered on High 45-60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. In small bowl, crush 1 c. of the strawberries. In saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 c. water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

STRAWBERRY TWINKIE DESSERT

1 qt. fresh strawberries-sliced, 1 (13-1/2 oz.) carton strawberry glaze, 9 Twinkies, 8 oz. cream cheese-softened, 1 can sweetened condensed milk, 12 oz. Cool Whip-thawed DIRECTIONS: Combine berries and glaze; set aside, Slice Twinkies in half lengthwise. Place cream side up on bottom of ungreased 9x13” dish. In a mixing bowl, beat the cream cheese until creamy. Add sweetened condensed milk; mix well. Fold in Cool Whip. Spread over Twinkies. Spoon strawberry mixture over top. Cover and refrigerate 30 minutes or until ready to serve (the longer the better). Serves 15.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

RICE LAKE FARMER’S MARKET

JULY 4TH PARTY RECIPES - JULY 1, 2008

HOT-OFF-THE-GRILL CHICKEN

½ c. olive oil, 2 cloves garlic-halved, 2 Tbs. fresh rosemsry,1 Tbs. fresh oregano, 1 tsp. black pepper, 1Tbs. chives, 1 tsp. salt, 1 tsp. dried mustard, 1 2-1/2-3 lb. broiler fryer chicken, cut-up DIRECTIONS: In blender combine a ingredients except chicken. Cover and blend until nearly smooth. Rinse the chicken; pat dry with paper towel. Rub all surfaces with the herb mixture. Place the chicken pieces on a grill rack, bone side up, over medium coals. Grill-uncovered, for 35-45 minutes or till tender and no longer pin, turning pieces over after 18 minutes. NOTE: To bake chicken, arrange pieces in a 13 x 9” baking pan. Bake @ 375 degree oven for 45-55 minutes or till tender and no longer pink. Don’t turn pieces.

GRILLED FRENCH BREAD

1/ c. butter, 2 Tbs. snipped fresh parsley, 1 clove garlic-minced, ¼ c. grated Parmesan cheese, 1-16 oz. loaf unsliced French bread DIRECTIONS: In medium skillet combine butter, parsley, garlic . Heat over medium heat until butter is melted. Stir in Parmesan cheese. Cut French bread in half lengthwise. Place bread, cut side down on an uncovered grill directly over medium coals. Grill about 2 minutes or until toasted. Turn cut side up. Brush with butter mixture. Grill for 1-2 minutes more. To serve, cut into 2” slices.

LINGUINE SALAD

¾ pkg. linguine noodles, 10 oz. pkg. frozen pea, 1 large bottle Italian dressing, ¾ c. grated carrots, 1 c. diced celery, 1 c. grated Mozzarella cheese, 1 c. diced green pepper, 1 c. broccoli flowerets, 1 c. cauliflower, ½ c. sliced and diced pepperoni, ½ tsp. seasoning salt DIRECTIONS: Cook linguine according to package directions. Place frozen peas into colander. When noodles finish cooking pour over frozen peas. Rinse with cold water and put in large salad bowl. Pour Italian dressing over peas and noodles. Add remaining ingredients. Toss well and chill before serving.

SUMMER PASTA SALAD

Salad: Combine in large bowl: 8 oz. pasta shells-cooked & drained, 1-1/2 c. chopped cooked ham, ½ c. chopped green bell pepper, ½ c. sliced celery, ½ c. sliced radishes, ¼ c. chopped green onions DRESSING: Add to a blender and blend until smooth: ½ c. mayonnaise, ½ c. sour cream, 2 tsp. Dijon mustard, 1 clove garlic-crushed, 1 tsp. chopped chives, 1 tsp. tarragon vinegar or cider vinegar, ¼ tsp. salt DIRECTIONS: Pour dressing over salad. Toss gently to combine. Chill until serving time.

BOSTON BAKED BEANS

2 cans (about 15 oz. ea.) navy or Great Northern beans-rinsed & drained, ½ c. beer, 1/3 c. minced red or yellow onion, 1/3 c. ketchup, 3 Tbs. light molasses, 2 tsp. Worcestershire sauce, 1 tsp. dry mustard, ½ tsp. ground ginger, 4 slices bacon-cut into 1” pieces DIRECTIONS: Preheat oven to 350 degrees. Place beans in a 7”x11” glass baking dish. Combine beer, onion, ketchup, molasses, Worcestershire sauce, mustard and ginger in medium bowl. Pour over beans, toss to coat. Cut bacon into 1” pieces; arrange in single layer over beans. Bake, uncovered, 40-45 minutes or until most liquid is absorbed and bacon is browned.

4TH OF JULY PIE

6 c. fresh fruit: bananas, blueberries, raspberries & strawberries, ½ c. sugar, 2 Tbs. cornstarch, ½ c. prepared lemonade, 1 graham cracker crust DIRECTIONS: put all of the fruit except for the raspberries in t prepared pie crust. For the glaze: boil the sugar, cornstarch and lemonade until thick. Cool a bit. Pour over the fruit in the pie crust. Add the raspberries to the pan of glaze and stir to use the last of the glaze. Add to the remaining fruit. Top with Cool Whip.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

RICE LAKE FARMER’S MARKET

DAIRY MONTH RECIPES - WEEK II JUNE 24, 2008

WARM BACON CHEESE SPREAD

1 round loaf sourdough bread, 1 (8 oz.) pkg. cream cheese-softened, 1-1/2 c. (12 oz.) sour cream, 2 c. shredded cheddar cheese, 1-1/2 tsp. Worcestershire sauce, ¾ lb. sliced bacon-cooked and crumbled, ½ c. copped green onions, assorted crackers DIRECTIONS: Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a mixing bowl, beat the cream cheese. Add the sour cream, cheddar cheese and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.). Bake at 325 degrees 1 hr. or until heated through. Serve with crackers and reserved bread cubes.

GLORIOUS FRESH FRUIT SALAD

2 apples-thinly sliced(unpeeled), 1 c. green or red seedless grapes, 1 banana-sliced, 1 (16 oz.) can pineapple chunks-drained, 1 c. cantaloupe-cut up, 1 kiwifruit-peeled & sliced, ¼ c. sour cream (for dressing), 1 c. lowfat vanilla yogurt (for dressing), 2 Tbs. honey (for dressing), 2 tsp. lime juice (for dressing) DIRECTIONS: To make dressing, combine sour cream, cottage cheese and yogurt. Mix well. Blend in honey and lime juice. To make salad, combine first five fruits with a little of the dressing; garnish with slices of kiwifruit. Serve remaining dressing separately.

ROSEMARY AU GRATIN POTATOES

¼ c. butter, ¼ c. flour, 2 c. half & half, 1 Tbs. minced fresh rosemary or 1 tsp. dried rosemary-crushed, 1 garlic clove-minced, 1 tsp. salt, ¼ tsp. pepper, 3 lbs. potatoes-peeled & cut into 1/8-in. slices, 2/3 c. grated Parmesan cheese DIRECTIONS: In large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper & potatoes. Transfer to a greased 9x13” baking pan. Sprinkle with Parmesan cheese. Cover and bake @ 350 degrees for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

PORK CHOPS IN MUSTARD CREAM SAUCE

¼ c. plus 2 tsp. flour-divided ½ tsp. salt, ¼ tsp. pepper, 4 bone-in pork loin chops (1-in thick, trimmed), 2 Tbs. vegetable oil, ½ lb. fresh mushrooms-sliced, 2 garlic cloves-minced, 1 c. beef broth, ½ tsp. dried rosemary-crushed, ¼ c. half & half cream, ¼ c. sour cream, 1 Tbs. Dijon mustard DIRECTIONS: In large ziplock bag combine ¼ c. flour, salt & Pepper. Add pork chops, one at a time, and shake to coat. In large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside. In the same skillet, sauté mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. Reduce heat to low; return pork to pan. Cover & simmer for 1 hr. or until meat is very tender. Remove pork and keep warm. In a small bowl, combine the half & half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork.

COCONUT SNOWBALLS

1 pint vanilla frozen yogurt, 1 c. flaked coconut, ½ c. pineapple topping, sliced fresh strawberries DIRECTIONS: Scoop the yogurt into four balls. Roll each in the coconut until well coated. Freeze until firm. Just before serving, pour pineapple topping over each snowball and garnish the plate with the strawberries. 4 servings

CREAM CHEESE ALMOND BARS

CRUST: 1 c. soft butter, 2 c. flour, ½ c. powdered sugar DIRECTIONS: Mix until crumbly. Pat into a 10x15 inch pan. Bake @ 350 degrees for 15 minutes FILLING: 1 (8 oz.) pkg. cream cheese-softened, ½ c. sugar, 2 eggs, 1 tsp. almond extract DIRECTIONS: Mix until smooth and all lumps are out. Pour over baked crust. Bake 15 minutes @ 350 degrees FROSTING: 1-1/2 c. powdered sugar, ¼ c. soft butter, 1-1/2 Tbs. milk, 1 tsp. almond extract DIRECTIONS: Beat with mixer until smooth. Spread over cooled bars and top with sliced almonds.

PROGRAM SPONSORS:

CUMBERLAND’S MAIN STREET MARKET, AMUNDSON’S APPLIANCES

KITCHEN & FLOOR DÉCOR, RICE LAKE FARMERS MARKET

JUNE DAIRY MONTH RECIPES - JUNE 17, 2008

EGG & HAM BREAKFAST BAKE

6-7 slices bread-cut into small cubes-crusts off, 1 lb. cooked ham-cubed, ½ lb. Cheddar cheese-cubed, 6 eggs-beaten, 2 c. milk, ½ tsp. dry mustard, ½ tsp. salt DIRECTIONS: Spray a 9x13” baking pan with non-stick cooking spray. Mix bread and ham in baking pan. Sprinkle with cheese. Mix eggs, milk, mustard and salt. Pour mixture over ham, bread and cheese. Cover and refrigerate overnight. Uncover and bake for 1 hour @ 325 degrees. Let set for 5 minutes before cutting.

LAYERED VEGETABLE SALAD WITH WISCONSIN BLUE CHEESE

6 c. lettuce-torn into bite-size pieces, 1 pkg. (10 oz.) frozen peas-thawed, 1 c. sliced celery, ¾ c. chopped

green pepper, ½ c. chopped onion, 1 c. mayonnaise or salad dressing, 1 container (8 oz.0 dairy sour cream, 2 tsp. sugar, 2 medium tomatoes-cut into thin wedges, 2 hard-cooked eggs-sliced, 1-1/2 c. (6 oz.) crumbled Wisconsin Blue cheese DIRECTIONS: In a large salad bowl layer half of the lettuce, peas, celery, green pepper, onion, and remaining lettuce. Stir together mayonnaise, sour cream and sugar. Spread over the lettuce. Arrange tomatoes and eggs atop. Sprinkle with Blue cheese. Cover; chill several hours.

CHEESY VEGETABLE CHICKEN CASSEROLE

1/2 c each. chopped onion and celery, ¼ c. each chopped green pepper and shredded carrots, ½ c. milk, 1 can cream of chicken soup, 1 (3 oz.) pkg. cream cheese-softened, ¼ c. grated Parmesan cheese, ½ tsp. salt, 1 (9 oz.) pkg. frozen cut broccoli-cooked or 2 c. fresh broccoli-cooked-cut up, 2-3 c. chicken-cooked-cubed TOPPING: 1 c. buttermilk pancake mix, 1 c. shredded sharp natural Cheddar cheese, ¼ c. slivered almonds, ¼ c. milk, 1 Tbs. oil, 1 egg-slightly beaten DIRECTIONS: Heat oven to 375 degrees. In large saucepan, combine onion, celery, green pepper, carrots, milk, soup, cream cheese, Parmesan cheese and salt. Cook over medium heat until mixture is hot and cheese is melted. Stir in broccoli and chicken. Pour into an ungreased 2 qt. casserole or 12x8x1” baking dish. In medium bowl, combine all topping ingredients. Blend well. Spoon topping by tablespoonfuls over warm chicken mixture. Bake @ 375 degrees for 20-30 minutes, or until golden brown and bubbly around edges.

CREAMSICLE ICE CREAM PIE

Crust: 26 gingersnap cookies, 1/3 c. pecan pieces, 5 Tbs. plus 1 tsp. (1/3 c.) stick butter-melted FILLING: 2 pints orange sorbet, 1 pint vanilla ice cream, 1 c. whipping cream, ¼ c. powdered sugar, orange slices and mint sprigs-optional DIRECTIONS: Coat a 9-10 inch pie plate with nonstick spray. Crust: Pulse gingersnaps and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile soften sorbet and ice cream until spreadable but not melting. Spread 1 pt. sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonfuls of remaining sorbet; spread to edges of pie. Freeze at least 4 hours or wrap airtight and freeze up to 2 weeks. About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in large bowl with mixer on med.-high speed until soft peaks form when beaters are lifted. Spread decoratively on pie; garnish with orange slices and mint.

SOUR CREAM CHOCOLATE CHIP COOKIES

2-1/2 c. flour, ½ tsp. baking powder, 1 tsp. baking soda, ¾ tsp. salt, 1-1/2 c. packed brown sugar, ½ c. butter, 2 eggs, 1 tsp. vanilla, 1 c. sour cream, 1 (12 oz.) pkg. chocolate chips DIRECTIONS: Cream together brown sugar, butter and vanilla. Add 1 egg at a time. Alternately add dry ingredients and sour cream. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet. Bake @ 375 degrees for 10-12 minutes.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEB & FLOOR DÉCOR – RICE LAKE

AMUNDSONS APPLIANCES – RICE LAKE

RICE LAKE FARMERS MARKET

FATHER’S DAY FAVORITES - JUNE 10, 2008

BEER CAN CHICKEN

12 oz. can beer, 3-1/2 -4 lb. whole chicken, 2 Tbs. meat barbecue rub DIRECTIONS: Remove giblets from chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbs. of the barbecue rub. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Wash the beer can thoroughly and dry. Open the beer can and punch two more holes in the top. Pour off half of the beer. Pour remaining 1-1/2 tsp. of the barbecue rub in the beer. Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling. When ready to cook, stand the chicken in the center of the hot grate, over drip pan, not over coals. Use the chicken legs & the beer can to stabilize the chicken &e enure that it stands upright on the can. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through in about 1-1/4 to 1-1/2 hrs. If using a charcoal grill, add 12 fresh coals on each side of the drip pan after 1 hour. If the chicken starts to brown too much, loosely cover the bird with aluminum foil. Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, then carefully lift it off the beer can, being very careful not to spill the hot beer or burn yourself. Halve, quarter, or carve the chicken and serve.

HOT-OFF-THE-GRILL-POTATOES

3 Tbs. butter, 5 medium potatoes, ¼ c. chopped green onions, 2 Tbs. grated parmesan cheese, ¼ tsp. salt, ¼ tsp. paprika, ¼ tsp. pepper, 3 slices bacon, crisp-cooked-drained & crumbled, 2 Tbs. snipped fresh parsley or 1 tsp. dried parsley, 2 Tbs. snipped fresh dill or 1 tsp. dried dill, 2 Tbs. snipped fresh chives or dried chives DIRECTIONS: Grease 24x18” piece of heavy duty foil with 1 Tbs. of the butter. Scrub and thinly slice unpeeled potatoes onto the center of the foil. Sprinkle with the onions, cheese, salt, paprika and pepper. Dot with remaining butter. Enclose the potatoes in the foil and seal with a double fold enclosing the potatoes completely leaving headspace for the steam to build. Grill potato packet for 30-40 minutes, turning every 10 minutes or until potatoes are tender. Before serving sprinkle potatoes with bacon, parsley, dill and chives.

COLESLAW TOSS

3 c. (1/2 of 1 lb. pkg.) coleslaw blend, 1/3 c. canned pineapple tidbits, drained, reserving 2 Tbs. juice, ¼ c. Miracle Whip Light Dressing DIRECTIONS: Toss all ingredients in bowl. Cover. Refrigerate 30 minutes before serving.

GERMAN CHOCOLATE CAKE

1 pkg. German chocolate cake mix, 1 can sweetened condensed milk, 1 jar butterscotch or caramel topping, Cool Whip, 3 Heath candy bars DIRECTIONS: Make the cake mix according to directions on package. While still warm poke holes in top with wooden spoon. Let cool a bit. Pour sweetened condensed milk into holes. Pour butterscotch or caramel topping on the top. Let stand for a few minutes. Spread top with Cool Whip. Crunch Heath candy bars and sprinkle over top of cake.

RHUBARB CAKE

1-1/2 c. brown sugar, ½ c. butter, 1 egg, 1 c. sour cream or evaporated milk, 1 tsp baking soda, 2 c. flour, 1 tsp. vanilla, 1-1/2 c. cut rhubarb, 1 Tbs. butter, ½ c. sugar, 1 tsp. cinnamon, ½ c. nuts. Cream brown sugar and ½ c. butter. Stir in egg. Blend well. Combine baking soda and milk. Add this mixture alternately with flour to butter mixture. Stir in rhubarb and vanilla. Grease a 9x13” pan and pour in batter. Combine 1 Tbs. butter, ½ c. sugar and 1 tsp. cinnamon; sprinkle over top of batter. Add nuts on top. Bake @ 350 degrees for 35-40 minutes.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

RICE LAKE FARMER’S MARKET

RHUBARB RECIPES JUNE 3, 2008

RHUBARB BREAD

1-1/2 c. brown sugar, ¾ c. buttermilk, 2/3 c. oil, 1 egg, 3 c. flour, 1 tsp. baking soda, ½ tsp. salt, 1 tsp. vanilla, 1-1/2 c. chopped fresh rhubarb. ½ c. chopped pecans, ½ c. sugar, 1 Tbs. butter-softened DIRECTIONS: Heat oven to 325 degrees and grease bottoms only of two 8x4” loaf pans. In large bowl, combine brown sugar, buttermilk, oil and egg; beat well. Add remaining ingredients except ½ c. sugar and 1 Tbs. butter. Mix just until combined. Pour into prepared loaf pans. In small bowl, combine ½ c. sugar and 1 Tbs. butter until crumbly. Sprinkle over batter in pans. Bake @ 325 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans, and cool completely on wire racks. Store in refrigerator.

RHUBARB MALLOW COBBLER

4 c. diced fresh or frozen rhubarb, 2-1/2 c. sugar-divided, 1 c. miniature marshmallows, ½ c. butter-softened, 1 tsp. vanilla, 1-3/4 c. flour, 3 tsp. baking powder, ½ tsp. salt, ½ c. milk DIRECTIONS: In large bowl, combine rhubarb and 1-1/2 c. sugar. Transfer to greased 11x7x2 in. baking dish. Sprinkle with marshmallows. In small mixing bowl, cream the butter, vanilla and remaining sugar. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb. Bake @ 350 degrees for 50-55 minutes or until topping is golden brown. Serve warm. NOTE: If using frozen rhubarb, measure rhubarb while still frozen. Then thaw completely. Drain in a colander, but do not press liquid out.

RHUBARB STIR CAKE

¼ c. butter-softened, 1-1/2 c. packed brown sugar, 1 egg, 1 Tbs. vanilla, 2-1/3 c. flour, 1 tsp. baking soda, ½ tsp. salt, 1 c. sour cream, 4 c. chopped rhubarb, 1/3 c. sugar, ½ tsp. nutmeg DIRECTIONS: In large bowl, cream together butter and brown sugar. Beat in egg and vanilla. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9x13” baking dish. Stir together white sugar and nutmeg; sprinkle over batter. Bake at 350 degrees for 40 minutes or until tester comes out clean.

SOUR CREAM RHUBARB PIE

1 c. sugar, 3 Tbs. cornstarch, ½ tsp. ground cinnamon, ¼ tsp. ground nutmeg, 1 c. sour cream, 1 egg, 3 c. chopped fresh or frozen rhubarb, 1 unbaked pastry shell (9 inches) TOPPING: ½ c. quick cooking oats, 1/3 c. flour, 1/3 c. brown sugar, ½ tsp. grated orange or lemon peel, 1/3 c. cold butter DIRECTIONS: In mixing bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell. For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake @ 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

RHUBARB SQUARES

1 c. flour, ½ c. sifted powdered sugar, ½ c. butter-softened, 1 c. sugar, ¼ c. flour, ¾ tsp. baking powder, 2 large eggs-beaten, 3 c. diced rhubarb DIRECTIONS: Combine 1 c. flour and powdered sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a lightly greased 9x13” pan. Bake @ 350° for 12 minutes. Combine sugar, ¼ c. flour and baking powder; add eggs and mix well. Stir in rhubarb; pour over prepared crust. Bake @ 325 degrees for 45-50 minutes. Cool, cut into squares.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

SPRINGTIME DESSERTS - MAY 27, 2008

CREAMY STRAWBERRY DESSERT

1-1/2 c. crushed vanilla wafers (about 40), ½ c. melted butter, 1/2 c. sugar, ½ c. brown sugar, 2 pkgs. (3 oz. each) strawberry Jell-O, 1 c. boiling water, 1 pkg. (16 oz.) frozen sweetened sliced strawberries-thawed, 1 can sweetened condensed milk, 1 (12 oz.) container frozen whipped topping-thawed DIRECTIONS: In bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 9x13” pan. Refrigerate about 30 minutes. Meanwhile, in a bowl, dissolve gelatin in boiling water. Stir in strawberries and milk. Refrigerate for 30 minutes or until partially set. Fold in whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares.

ANGELIC PEACH TRIFLE

1 (13 oz.)prepared angel food cake, 1 (16 oz.) can sliced peaches- drained (reserve juice), ¼ tsp. almond extract, 1-1/2 c. cold milk, 1 small box vanilla instant pudding, 1 (12 oz.) container whipped topping, 1 (8 oz.) container peach yogurt, 3 Tbs. sliced almonds DIRECTIONS: Cube cake and arrange 1/3 of the cubes in a 2 qt. clear glass serving bowl. Coarsely chop peaches. Measure 6 Tbs. reserved syrup. Add to peaches with almond extract. Pour milk into deep, narrow bowl. Add pudding mix, along with whipped topping. Mix and beat until thickened. Fold in yogurt. Spoon 1/3 peach mixture over layer of cake cubes in dish and 1/3 pudding mixture over peaches. Repeat layers, ending with pudding. Sprinkle top with almonds. Chill 4 hours or overnight.

CARAMEL PECAN CHEESECAKE SQUARES

1-1/2 c. graham cracker crumbs, 1 c. coarsely chopped pecans-divided, 2 Tbs. sugar, ¼ c. butter-melted, 4 pkgs. (8 oz. each) cream cheese-softened, 1 c. firmly packed brown sugar, 2 Tbs. flour, 1 Tbs. vanilla, ½ c. sour cream, 3 eggs, 1 bag (14 oz.) caramels-divided, 2 Tbs. water-divided DIRECTIONS: Mix crumbs, ½ c. pecans, sugar and butter. Line 9x13” pan with foil; press crumbs firmly onto the bottom of pan. Bake @ 350 degrees for 10 minutes. Beat cream cheese, brown sugar, flour and vanilla with mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 caramels and 1 Tbs. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust. Bake @ 350 degrees for 40 minutes or until center is almost set. Sprinkle cheesecake with remaining ½ c. pecans. Refrigerate 4 hours or overnight. Place remaining caramels and 1 Tbs. water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake.

LIME CHOCOLATE FASCINATION

1 (3 oz.) pkg. lime Jell-O, 1-3/4 c. boiling water, 1 c. sugar, ¼ c. lime juice, 2 tsp. lemon juice, 3 drops green food coloring, 1 (12 oz.) can evaporated milk, 2-1/2 c. Oreo cookie crumb (reserve ½ c. for topping), 6 Tbs. butter-melted DIRECTIONS: Chill evaporated milk for 1 day in refrigerator. Dissolve Jell-O in boiling water. Chill 1-1/2 hrs. or until partially set. In a bowl, combine 2 c. cookie crumbs and butter. Press into 9x13” baking pan. Whip Jell-O until foamy. Add lime and lemon juices and green food coloring. Gradually beat sugar into Jell-O mixture until sugar is dissolved. Continue beating while slowly adding evaporated milk. Mix well. Pour Jell-O mixture over cookie crumbs. Sprinkle with remaining ½ c. cookie crumbs. Chill until firm.

CREAMY ORANGE TAPIOCA

¼ c. sugar, 2 Tbs. quick-cooking tapioca, 1-1/4 c. orange juice, 1-1/4 c. Cool Whip-thawed, 4 maraschino cherries DIRECTIONS: Mix sugar, tapioca & orange juice in saucepan. Let stand 5 minutes. Heat to boiling over med.-high heat, stirring constantly. Remove from heat, cool 20 minutes. . Stir tapioca mixture; fold in 1 c. Cool Whip. Divide tapioca mixture into 4 dessert dishes and top each serving with Tbs. of Cool Whip and 1 maraschino cherry.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

A LITTLE BIT OF LEMON RECIPES - MAY 13, 2008

RASPBERRY LEMONADE

2 cans (12 oz. each) frozen lemonade concentrate-thawed, 2 pkgs. (10 oz. each) frozen sweetened raspberries-partially thawed, 2-4 Tbs. sugar, 2 liters club soda-chilled, ice cubes DIRECTIONS: In blender, combine the lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2 Qt. container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately. Yield: 3-1/2 qts.

LEMON POPPY SEED MUFFINS

1 pkg. lemon cake mix, 1 (3 oz.) pkg. lemon instant pudding mix, 1 c. flour, 1 c. water, 4 eggs, ½ c. oil, ¼ c. poppy seeds DIRECTIONS: mix together cake mix, pudding, flour, water, eggs, oil, and poppy seed. Fill greased muffin tins ¾ full. Bake at 350 degreed for 20-30 minutes.

FRUIT SALAD

1 can chunk pineapple-undrained, 1 can fruit cocktail-drained, 1 can mandarin oranges-drained, maraschino cherries for color, 1/3 c. lemon juice, 1 pkg. lemon instant pudding. Combine, stirring gently, refrigerate and serve.

TUTTI-FRUITI LEMON SALAD

1 (13-1/4 oz.) can pineapple tidbits-undrained, 1 can mandarin oranges-drained, 1 (17 oz.) can fruit cocktail-undrained, ½ c. flaked coconut, 2 c. miniature marshmallows, 1 pkg. instant lemon pudding, 1 sm. container Cool Whip DIRECTIONS: In large bowl, combine the pineapple, fruit cocktail and the drained orange sections with the coconut and marshmallows. Do not drain the pineapple or fruit cocktail. Sprinkle the pudding over ingredients; stir gently. Let stand 1 hour. Then add Cool Whip. Makes 12 servings.

CITRUS-TOPPED PORK CHOPS

1 Tbs. cooking oil, 6 loin pork chops (1 inch thick), salt & pepper to taste, ¼ tsp. paprika, ½ c. apple jelly, 1 c. orange juice, ½ tsp. lemon juice, 1 tsp. dry mustard, dash ground ginger, 6 orange slices, 6 lemon slices DIRECTIONS: In large skillet, heat oil over medium-high. Brown chops on both sides. Season with salt, pepper & paprika. Combine jelly, juices, mustard and ginger. Pour over chops. Simmer covered for 15 minutes. Turn chops; cover and simmer 15 minutes. Top each chop with an orange and lemon slice. Cover and cook 6-8 minutes longer or until chops are done.

LEMON CHESS PIE

1-9 inch unbaked pastry shell, 2 c. sugar, 1 Tbs. flour, 1 Tbs. corn starch, 4 eggs-unbeaten, ¼ c. butter-melted, ¼ c. milk, grated rind from one lemon, ¼ c. lemon juice or juice from one lemon, DIRECTIONS: Mix sugar, flour and corn starch together thoroughly. Add remaining 5 ingredients all at once and beat with electric mixer until smooth and thoroughly blended. Pour into pie shell and bake in 375 degree oven 35 to 45 minutes or until top is golden brown.

LEMON-CHEESE BARS

1 yellow cake mix, 2 eggs-divided, 1/3 c. oil, 1 (8 oz.) pkg. cream cheese-softened, 1/3 c. sugar, 2 tsp. lemon juice Glaze: 1 c. powdered sugar, 2 Tbs. water, ¼ tsp. lemon juice DIRECTIONS: Mix cake mix, 1 egg and 1/3 c. oil until crumbly; reserve ungreased 9x13” pan. Bake for 15 minutes at 350 degrees. Beat remaining ingredients together until smooth. Spread over partially baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Glaze: Combine powdered sugar, water and lemon juice. Drizzle over cooled bars.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

MENU IDEAS - APRIL 29, 2008

ROASTED ASPARAGUS WITH LEMON

3 Tbs. fresh lemon juice, 1 Tbs. extra virgin olive oil, 1 tsp. finely grated lemon peel, 36 asparagus spears-trimmed DIRECTIONS: Preheat oven to 450 degrees. Mix lemon juice, oil and lemon peel in 10”x15” jelly roll pan. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp tender, turning occasionally, about 20 minutes. Serve warm.

BACON ASPARAGUS

1-1/2 lbs. fresh asparagus-trimmed, 2 Tbs. extra virgin olive oil, ¼ tsp. salt-divided, ¼ tsp. ground black pepper-divided, 6 bacon strips-diced 1 medium onion-chopped, 2 Tbs. cider vinegar, 1 tsp. sesame seeds-toasted DIRECTIONS: Place the asparagus in a 10x15” jelly roll pan. Drizzle with oil; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Bake at 400 degrees for 10-15 minutes or until lightly browned. In a small skillet, sauté bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tsp. drippings. Sauté onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper. Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

SALISBURY STEAK WITH ONION GRAVY

1 egg, 1 can condensed French onion soup (undiluted-divided), ½ c. dry bead crumbs, ¼ tsp. salt, pinch pepper, 1-1/2 lbs. ground beef, 1 Tbs. flour, ½ c. water, ¼ c. ketchup, 1 tsp. Worcestershire sauce, ½ tsp. prepared mustard, 6 c. hot cooked egg noodles DIRECTIONS: In large bowl, beat egg. Stir in 1/3 c. soup, bread crumbs, salt and pepper. Add beef, mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add ketchup, Worcestershire sauce, mustard, and remaining soup, bring to a full boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles.

LIME COTTAGE CHEESE SALAD

1 small pkg. sugar-free lime-flavored Jell-O, 2 c. boiling water, 2 c. cold water, 2 Tbs. low-calorie mayonnaise, 1 c. low-fat cottage cheese, 1 (8 oz.) can crushed water-packed pineapple-drained, vegetable cooking spray, lettuce leaves-optional DIRECTIONS: Dissolve Jell-O in boiling water in medium bowl, stirring well. Stir in cold water. Chill until mixture is the consistency of unbeaten egg white. Fold low-calorie mayonnaise into Jell-O mixture. Add cottage cheese and pineapple, stirring well. Pour gelatin mixture into a 6 cup mold coated with cooking spray. Chill Jell-O mixture until firm. Unmold salad on to lettuce leaves, if desired.

LEMON SOUR CREAM POUND CAKE WITH LEMON GLAZE

1 pkg. yellow cake mix, 1 (2.9 oz.) pkg. lemon cook and serve pudding and pie filling, 8 oz. sour cream, 1/3 c. oil, 4 eggs GLAZE: 1 c. powdered sugar, ¼ c. lemon juice, 2 Tbs. melted butter, 1 tsp. water DIRECTIONS: Heat oven to 350 degrees. Grease and flour 10” tube pan. Beat all cake ingredients on medium speed for 4 minutes. Pour into prepared pan. Bake 55-60 minutes till toothpick inserted near center comes out clean. Cool 15 minutes. Remove from pan to serving platter. Poke cake all over with skewer. Spoon glaze over warm cake. Dust cooled cake with additional powdered sugar, if desired.

PROGRAM SPONSORS:

MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPIANCES – RICE LAKE

SPRINGTIME RECIPES - APRIL 22, 2008

SPRINGTIME LIME SLUSHY

2 (3 oz.) pkgs. Lime Jell-O, 2 c. boiling water, 2 c. cold water, 2 quarts lime sherbet, 3 c. ginger ale-chilled DIRECTIONS: In a freezer container, dissolve Jell-O I boiling water. Stir in the cold waster and sherbet until combined. Freeze for 4 hours or until set. Remove from the freezer 45 minutes before serving. For each serving, place 1 c of slush mixture in a glass; add about 1/3 c. ginger ale.

SPRINGTIME CREAM OF ASPARAGUS SOUP

1 Tbs. butter, 1 lb. asparagus tips, chopped, 1 small onion-finely chopped, salt & pepper to taste, ½ stalk celery-finely chopped, ¼ tsp. Mace, 2 c. chicken stock, ¾ c. whipping cream, 3 hard-boiled eggs-chopped DIRECTIONS: Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft, but not brown. Add the stock and bring to a boil. Add the asparagus and simmer for 5 minutes. Add salt, pepper and mace. Remove from heat. Slowly stir in the cream. Reheat to a gentle simmer. Serve with chopped egg sprinkled on top of soup for garnish.

SPRINGTIME PASTA PRIMAVERA

8 OZ. UNCOOKED INGUINE PASTA, 4 C. CUT-UP VEGETABLES (SUCH AS SOW PEAS, BABY CARROTS, BROCCOLI), 1 C. CHICKEN BROTH, ¼ C. DRY WHITE WINE, 1 Tbs. flour, 2 tsp. dill weed, 1 tsp. garlic salt, ¼ tsp. thyme leaves, ¼ c. heavy cream, Parmesan cheese (optional) DIRECTIONS: Cook pasta in a large saucepan according to pkg. directions. Add vegetables during the last 3-4 minutes of cooking. Drain. Whisk together broth, wine, flour, dill weed, garlic salt and thyme in same saucepan. Bring to a boil, stirring constantly; dimmer 1 minute. Add cream; gently stir in vegetables and pasta. Cook until heated through. Garnish with Parmesan cheese, if desired.

SPRINGTIME PEA SALAD

1 (10 oz.) pkg. frozen peas-thawed, 2 celery ribs-thinly sliced, 1 c. small cauliflowerets, 3 green onions-thinly sliced, ½ c. Ranch salad dressing, ¼ c. sour cream, 4 bacon strips-cooked and crumbled, ¼ c. sunflower kernels DIRECTIONS: In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream, pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.

SPRINGTIME STRAWBERRY BARS

1 c. butter, 1-1/2 c. sugar, 2 eggs, 1 tsp. grated lemon peel, 3-1/4 c. flour, ¾ c. slivered almonds-chopped, 1 tsp. baking powder, ½ tsp. salt, 1 (12 oz.) jar strawberry preserves DIRECTIONS: In large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 3 c. flour, almonds, baking powder and salt; gradually add to creamed mixture until mixture resembles coarse crumbs (do not over mix). Set aside 1 c. dough. Press the remaining dough into a greased 15x10” baking pan. Spread preserves to within ¼” of the edges. Combine the reserved dough with the remaining flour; sprinkle over preserves. Bake @ 350 degrees for 25-30 minutes or until lightly browned. Cool on wire rack. Cut into bars

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MAIN STREET MARKET – CUMBERLAND

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AMUNDSON’S APPLIANCES – RICE LAKE

MENU IDEAS-APRIL 8, 2008

SO-TENDER SWISS STEAK

¼ c. flour, ½ tsp. salt, ¼ tsp. pepper, 2 lbs. round steak-cut into serving-size pieces, 2 Tbs. vegetable oil, 1 medium onion-thinly sliced, 2c . water, 2 Tbs. Worcestershire sauce GRAVY: ¼ c. flour, ¼ tsp. salt, 1/8 tsp. pepper, 1-1/4 c. beef broth, hot cooked noodles or mashed potatoes DIRECTIONS: In shallow bowl combine flour, salt and pepper. Dredge steak, a few pieces at a time. Pound with a mallet to tenderize. In a Dutch oven brown steak in oil on sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. Cover and bake at 325 degrees for 2-2 ½ hrs. or until meat is very tender. Remove to a serving platter and keep warm. In small bowl, combine flour, salt, pepper and broth until smooth; stir into the pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes. Serve steak and gravy over noodles or mashed potatoes.

PASTA WITH SAUSAGE-CREAM SAUCE

½ lb. sweet or hot Italian sausage (removed from casing, crumbled), 2 c. heavy cream, 2 c. cooked green peas, 1 c. sliced mushrooms, ¼ c. grated Parmesan cheese, ¼ tsp. nutmeg, 12 oz .rigatoni or other large-cut pasta, cooked & drained DIRECTIONS: In medium skillet, brown sausage well. Stir in cream, scraping up browned bits I pan. Stir in peas, mushrooms, Parmesan and nutmeg. Simmer, stirring occasionally till sauce thickens. Pour sauce over hot pasta in bowl; toss and serve immediately.

STRAWBERRY PEAR GELATIN

1 can (29 oz.) pears, 1 pkg. (6 oz.) strawberry Jell-O, 1 pkg. (8 oz.) cream cheese-cubed, 1 carton (8 oz.) Cool Whip-thawed, mandarin oranges-optional DIRECTIONS: Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Transfer to a large bowl. Add Jell-O and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to 9x13” dish. Cover and refrigerate until smooth. Cut into squares. Garnish with mandarin oranges, if desired.

SWEET PEAS AND MUSHROOMS

2 (10 oz.) pkgs. frozen peas, 2 c. sliced fresh mushrooms, ½ c. chopped onion, ¼ c. butter, 2 tsp. sugar, 1 tsp. salt, dash pepper DIRECTIONS: Cook peas according to package directions; drain. Meanwhile in a skillet, sauté mushrooms and onion in butter until onion is crisp-tender. Stir in sugar, salt, pepper and peas. Cover and cook until heated through.

CHIVE MUFFINS

2 c. flour, 1/3 c. minced chives, 1 Tbs. baking powder, 1 Tbs. sugar, 1 Ts. Brown sugar, ½ tsp. salt, ¼ to ½ tsp. pepper, 1 egg, 1 c. buttermilk, ¼ c. butter-melted DIRECTIONS: In a bowl, combine the first seven ingredients. Combine egg, buttermilk, and butter; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake @ 400 degrees for 14-18 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

PINEAPPLE DESSERT

1 Jiffy yellow cake mix, 1 small pkg. vanilla instant pudding, 1 (8 oz.) pkg. cream cheese, 2 c. milk, 1 (20 oz.) can crushed pineapple, 1 (8 oz.) carton Cool Whip, nuts (optional) DIRECTIONS: Make cake as on package. Put in greased 9x13” pan. Bake at 350 degrees for 12-15 minutes or until done. Cool. Mix pudding and cheese together with milk and spread on cake. Sprinkle drained pineapple over this. Spread Cool Whip on top. Nuts can be sprinkled on top. Refrigerate until set. Will keep several days in refrigerator.

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MAIN STREET MARKET – CUMBERLAND

KITCHEN AND FLOOR DECOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

MUFFINS, COFFEECAKES & MORE - APRIL 1, 2008

PECAN ORANGE MUFFINS

½ c. butter-softened, 1 c. sugar, 2 eggs, 2 c. flour, 1 tsp. baking soda, 1 (8 oz.) container plain yogurt, ¾ c. chopped pecans-toasted, 1 tsp. grated orange rind, ¼ c. orange juice, 1 Tbs. sugar DIRECTIONS: Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs 1 at a time, beating until blended after each addition. Combine flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans and orange rind. Place paper baking cups in muffin pans and lightly coat with cooking spray. Spoon batter into cups, filling until almost full. Bake @ 375 degrees for 18-20 minutes or until lightly browned. Brush orange juice over hot muffins and sprinkle with sugar.

PINA COLADA MUFFINS

1 box yellow or butter cake mix, 1 tsp. coconut extract, 1 tsp. rum extract, 1 c. flaked coconut, ½ to 1 c. nuts-chopped, 1 (8 oz.) can undrained crushed pineapple DIRECTIONS: Prepare cake mix following package instructions. Add other ingredients. Mix 1 minute-don’t overmix. Grease muffin tins and fill ¾ full. Bake @ 350 degrees for 15-20 minutes.

OVERNIGHT COFFEE CAKE

1/3 c. butter-softened, ½ c. sugar, ¼ c. brown sugar, 1 egg-beaten, 1 c. flour, ½ tsp. baking powder, ¼ tsp. baking soda, ½ tsp. cinnamon, ½ c. buttermilk TOPPING: ¼ c. brown sugar, ¼ c. finely chopped pecans, ¼ tsp. cinnamon, 1/8 tsp. nutmeg-optional DIRECTIONS: In mixing bowl, cream butter and sugars. Add egg; mix well. Combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. Beat well. Spread into a greased 8” square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. Bake uncovered, at 350 degrees for 40-45 minutes or until the cake tests done.

RICH PUMPKIN COFFEE CAKE

2 pkgs. (16 oz. each) pound cake mix, 4 tsp. pumpkin pie spice, 2 tsp. baking soda, 2/3 c. water, 1-3/4 c. solid pack pumpkin (15 or 16 oz. can) 4 eggs Streusel Topping (recipe follows) DIRECTIONS: Combine pound cake mixes, pumpkin pie spice and baking soda in large mixer bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13” baking pan; sprinkle with half of Streusel Topping. Carefully spread with remaining batter; sprinkle with remaining Streusel Topping. Bake in preheated 325 degree oven for 50-55 minutes or until wooden toothpick inserted in center comes out clean. STREUSEL STPPING: Combine ¾ c. brown sugar, ¾ c. chopped nuts and ½ c. flour in medium bowl. Cut in 1/3 c. butter with pastry blender or two knives until crumbly.

CHERRY CHIP SCONES

3 c. flour, ½ c. sugar, 2-1/2 tsp. baking powder, ½ tsp. baking soda, 6 Tbs. cold butter, 1 c. vanilla yogurt, ¼ c. plus 2 Tbs. milk-divided, 1-1/3 c. dried cherries, 2/3 c. vanilla or white chips DIRECTIONS: In large bowl, combine flour, sugar, b. powder and b. soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and ¼ c. milk; stir into crumb mixture just until moistened. Knead in the cherries and chips. Pat the dough into a 9” greased cake pan. With sharp knife score dough into 8 wedges. Brush with remaining milk. Bake at 400 degrees for 20-25 minutes or until golden brown. Cool 5 minutes. Invert onto platter. Turn right side up. Cut along score marks. Serve warm.

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MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

EASTER LEFTOVER RECIPES & MORE MARCH 25, 2008

ZIPPY DEVILED EGGS

12 hard-cooked eggs, ¼ c. mayonnaise, 3 Tbs. chili sauce, 1 tsp. prepared mustard, ¼ tsp. hot pepper sauce, paprika DIRECTIONS: Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce. Pipe or stuff into egg whites. Sprinkle with paprika. Refrigerate until serving.

CHEESY HAM ’N’ RICE SOUP

4 celery ribs-chopped, 1 large onion-chopped, ¼ c. butter or margarine, 4 medium carrots-shredded, 1/3 c. flour, 1 tsp. salt, 1/3 tsp. pepper, 2 c. half & half, 8 oz. process cheese (Velveeta)-cubed, 4 c. cooked wild rice, 3 c. cubed fully cooked ham, 2-2/3 c. cooked brown rice, 3 Tbs. chicken bouillon granules, 8 c. water, slivered almonds-optional DIRECTIONS: In a saucepan, sauté celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In large kettle combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired. Yield: 12 servings

HURRY-UP HAM’N’ NOODLES

5-6 cups uncooked wide egg noodles, ¼ c. butter, 1 c. whipping cream, 1-1/2 c. julienned fully cooked ham, ½ c. grated Parmesan cheese, ¼ c. thinly sliced green onion, ¼ tsp. salt, 1/8 tsp. pepper DIRECTIONS: Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles; add to ha mixture and heat through.

HAM AND WILD RICE SALAD

¾ c. golden raisins, 1-1/2 c. hot water, 4 c. cooked wild rice, 2 c. julienned fully cooked ham, 4 green onions-thinly sliced, 1/3 c. olive or vegetable oil, ¼ c. cider or white wine vinegar, ½ tsp. salt, ¼ tsp. pepper DIRECTIONS: In large bowl, soak the raisins in water for 5 minutes; drain. Add rice, ham and onions. In a small bowl or jar with tight-fitting lid, combine oil, vinegar, salt and pepper; mix well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce garnish with pecans.

RED SKINNED POTATO SALAD

2 lbs. clean-scrubbed new red potatoes, 6 hard-cooked eggs, 1 lb. bacon, 1 onion-chopped, 1 stalk celery-finely chopped, 1 c. mayonnaise, 1 c. sour cream, salt & pepper to taste DIRECTIONS: Bring large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Peel and chop the eggs. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, sour cream, salt and pepper to taste. Chill for an hour before serving.

STRAWBERRY ANGEL DESSERT

1 round angel food cake-store bought is fine, 1 can strawberry pie filing, 1(8 oz.) pkg. cream cheese, ¾ c. milk, 8 oz. Cool Whip. DIRECTIONS: Cut cake in 1” cubes. Place ½ of cake cubes in 9x13” dish. Spread with pie filling. Cover with remaining cake cubes. Beat cream cheese; add milk, beating until smooth. Fold in Cool Whip. Spread over cake. Chill and serve.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

EASTER RECIPES MARCH 18, 2008

LEMON SOUR CREAM COFFEECAKE

1 box yellow cake mix, 1 small box instant lemon pudding, 1 (4 oz.) pkg. poppy seeds, 4 eggs, ½ c. oil, 1 c. sour cream, ½ c. sugar, ½ tsp. nutmeg, ½ tsp. cinnamon, ½ c. walnuts-chopped, ¼ c. powdered sugar, 1 Tbs. lemon rind-grated DIRECTIONS: Prepare cake mix with directions listed, adding lemon pudding mix, poppy seeds, eggs, oil and sour cream In separate bowl combine powdered sugar and lemon rind. Grease tube pan. Pour in 1/3 batter, then 1/3 sugar, spices and nuts mixture. Alternate layers 3 times. Bake @ 350° for 50-60 minutes. Cool; remove from pan and place on serving platter; sprinkle with powdered sugar and lemon rind mixture.

HAM WITH GOLDEN RAISIN SAUCE

1 ham (10 lb.), ½ c. golden raisins, ½ c. rum, ½ c. apple jelly, ½ c. orange juice, 2 Tbs. cornstarch, 2 Tbs. brown sugar, 1 Tbs. mustard DIRECTIONS: Bake ham according to the oven temperature and cooking time indicated on the label. While the ham bakes, prepare the glaze. In saucepan combine raisins, rum, apple jelly and orange juice. Cook until jelly melts. Mix together cornstarch, brown sugar, and dry mustard. Blend into the rum mixture. Cook and stir over low heat until thickened. Spoon glaze over top and sides of ham during the last 30 minutes in the oven. Serve warm.

COMPANY CARROTS

2 lbs. carrots-cut up and cooked crisp (do not overcook), *reserve ¼ c. cooking liquid SAUCE: ¼ c. cooking liquid, 1 Tbs. minced onion, ½ c. mayonnaise, 1 Tbs. creamy horseradish, salt & pepper, TOPPING:1/2 c. bread crumbs, 2 Tbs. butter, paprika, parsley DIRECTIONS: Cook the carrots to crisp tender. Drain, reserving the ¼ c. liquid. Mix together the sauce ingredients. Mix with cooked carrots and place in casserole. Sprinkle bread crumbs and dot with butter. Sprinkle with paprika and parsley. Bake uncovered 20 minutes at 375°.

FLUFFY LIME SALAD

1 can (8 oz.) crushed pineapple, 1 pkg. (3 oz.) lime Jell-O, 3 Tbs. water, 2 pkg. (3 oz. each) cream cheese-softened, 1 c. chopped walnuts, 1 c. miniature marshmallows, 1 c. whipping cream-whipped DIRECTIONS: Drain pineapple, reserving juice; set the pineapple aside. In a saucepan combine Jell-O, water and reserved juice. Cook and stir over low heat until Jell-O is dissolved. Refrigerate until syrupy, about 30 minutes. In small mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. Transfer to 1 qt. serving bowl. Cover and refrigerate for 2 hours or until set.

EASTER BASKET CAKE

2 c. flour, 1/12 c. sugar, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, 3 cups carrots-shredded, 2/3 c. butter-softened, ½ c. sour cream, 4 eggs FROSTING INGREDIENTS: ¼ c. flour, 1 c. milk, 1 c. butter-softened, 1 ¼ c. powdered sugar, ½ tsp. almond extract, 1 c. flaked coconut, green food color, jelly beans DIRECTIONS: Heat oven to 350°. Combine 2 c. flour, sugar, baking powder, baking soda and salt in large bowl. Add carrots, 2/3 c. butter, sour cream and eggs. Beat at medium speed, scraping bowl often, until well-mixed. Pour batter into 2 greased and floured 9” baking pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Stir together ¼ c. flour and milk in 1 qt. saucepan until dissolved. Cook over medium heat, stirring constantly until thickened (4-5 minutes). Cool completely. Combine 1c. butter, powdered sugar and almond extract in small bowl. Beat at medium speed, scraping bowl often until creamy. Add cooled flour mixture. Continue beating until fluffy. Place 1 cake layer on serving platter; spread with ¾ c. frosting. Place second layer on top of frosted layer. Frost top and sides of cake. Sprinkle top and sides of cake with ¾ c. flaked coconut. Tint remaining coconut with green food color. Form nest on top of cake with green coconut. Before serving fill nest with jelly beans.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

AMUNDSON’S APPLIANCES – RICE LAKE

KITCHEN & FLOOR DÉCOR – RICE LAKE

ST. PATRICK’S DAY RECIPES MARCH 11, 2008

IRISH FARMHOUSE BAKE

¼ c. butter, 1 lb chopped ham or Canadian bacon, 1 large onion-finely chopped, 4 oz. sliced mushrooms, 6 boiled potatoes-peeled, ½ c. heavy cream, 4 oz. sharp cheddar cheese-grated (about 1 c.)1 Tb. chopped fresh parsley, salt & pepper to taste DIRECTIONS: Melt butter in pan. Add ham. Cook over medium heat, to brown the ham slightly, and then remove from pan. Add onions and mushrooms to pan. Cook until slightly browned. Cut boiled potatoes into wedges. Arrange with ham, mushrooms and onions in baking dish. Pour cream over the top. Cover with grated cheese and parsley. Sprinkle with salt & pepper. Bake on top rack of 425 degree oven 20-30 minutes until cheese is melted and the casserole is heated through.

IRISH SODA BREAD

½ c. sugar, 4 c. flour, 2 tsp. baking powder, 1 tsp. salt, 3 c. raisins, 1 Tbs. caraway seeds, 2 eggs-slightly beaten, 1-1/4 c. buttermilk, 1 c. sour cream DIRECTIONS: Preheat oven to 350°. Grease a 9” round cast iron skillet or a 9” round cake pan with solid shortening and set aside. In a large mixing bowl, combine flour (reserving 1 Tbs.), sugar, b. powder, b. soda, salt, raisins and caraway seeds. In a small bowl, combine eggs, buttermilk and sour cream and beat until smooth. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10-12 times. The dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4” deep slit in the top of the bread and dust with reserved flour. Bake in preheated 350° oven for 65-75 minutes. Turn bread onto a wire rack to cool. Store in plastic bag-keeps well for several days.

CORNED BEEF AND CABBAGE CASSEROLE (PAULA DEENS RECIPE)

4 slices bacon, 4 Tbs. butter, 1 head green cabbage-coarsely chopped, salt and Pepper to taste, 1 can corned beef-diced DIRECTIONS: Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 c. water and salt & pepper to taste. Cover pot with a lid, and cook over medium heat for a bout 10-15 minutes. Meanwhile chop the bacon into small pieces. Remove the lid from the pot and scatter chunks of corned beef and chopped bacon over top of cabbage. Cover and cook until desired doneness. TIP: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water. Yield 4-6 servings (if serving 6, use 2 cans corned beef).

GREEN IRISH FLUFF

1 (12 oz.) container cottage cheese, 1 large container Cool Whip, 1 (20 oz.) can crushed pineapple-drained, 1 (3 oz.) box lime Jell-O DIRECTIONS: Mix together and chill.

IRISH MIST BROWNIES

BROWNIES INGREDIENTS: ½ c. butter, 2 (1 oz.) squares unsweetened baking chocolate, 1 c. sugar, ¾ c. flour, 2 eggs FILLING INGREDIENTS: 2 c. powdered sugar, 1 (3 oz.) pkg. cream cheese-softened, 3 Tbs. butter-softened, ½ tsp. peppermint extract, 5 drops green food color, 2 drops yellow food color DRIZZLE INGREDIENTS: 1 (1 oz.) square unsweetened baking chocolate-melted Directions Heat oven to 350°. Melt ½ c. butter and 2 squares chocolate in 2-qt. saucepan over medium heat, stirring constantly, until smooth (4-6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 9” square baking pan. Bake for 25-340 minutes or until brownie begins to pull away from sides of pan. Cool completely. Combine all filling ingredients except chocolate in small mixer bowl. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.

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MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

NATIONAL BREAKFAST WEEK RECIPES - MARCH 4, 2008

EGG PUFFS

½ lb. fresh mushrooms-sliced, 4 green onions-chopped, 1 Tbs. plus ½ c. butter-divided, ½ c. flour, 1 tsp. baking powder, ½ tsp. salt, 10 eggs-lightly beaten, 4 c. shredded Monterey Jack cheese ( or your choice of cheese) 2 c. small curd cottage cheese DIRECTIONS: Preheat oven to 350°. In skillet, sauté mushrooms and onions in 1 Tbs. butter until tender. In large bowl, combine flour, baking powder and salt. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture. Fill greased muffin cups ¾’s full. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

EASY BAKED OMELET

1/3 c. flour, ½ tsp. baking powder, 1/8 tsp. salt, dash pepper, 1-1/2 c. milk, 8 eggs, 1-1/2 c. shredded cheddar cheese or your choice of cheese DIRECTIONS: Preheat oven to 350°. Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at a time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese. Grease a 9” pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45” or until the omelet starts to brown and a knife inserted in the center comes out clean. Variations: Add herbs, spices, sautéed vegetables, ham or other meats or vegetables as desired to this recipe as you would for stovetop omelets.

BACON BREAKFAST CASSEROLE

8 slices white bread, crusts trimmed & divided, 8 slices bacon crisply cooked & crumbled, 1 can sliced mushrooms-drained, 2 green onions-sliced, 1-1/2 c. shredded mild cheddar cheese, 4 eggs, 2 c. milk DIRECTIONS: Place 4 of the bread slices on bottom of greased 8” square baking dish top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices. Beat eggs and milk with wire whisk until well blended; pour over bread; cover. Refrigerate at least 1 hour or overnight. Bake uncovered in preheated 350° oven for 1 hr. or until center is set. Let stand 10 minutes before cutting to serve.

OVERNIGHT BAKED CINNAMON FRENCH TOAST

½ c. butter, 1 c. brown sugar, 1 tsp. cinnamon, 12 slices soft bread, 6 large eggs, 1-1/2 c. milk, ½ tsp. cinnamon DIRECTIONS: Preheat the oven to 350 degrees. Melt the butter in an 8-1/2” x 13” baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan. Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the ½ tsp. cinnamon over the bread. Place the pan in the refrigerator overnight. Bake for 45-50” or until the bread is browned. Serve hot with butter and maple syrup.

BLUEBERRY COFFEE CAKE

¾ c. butter-softened, 1-1/2 c. sugar, 4 eggs, 1 tsp. vanilla extract, 3 c. flour, 1-1/2 tsp. baking powder, ¾ tsp. baking soda, ¼ tsp. salt, 1 c. sour cream FILLING: ¼ c. packed brown sugar, 1 Tbs. flour, ½ tsp cinnamon, 2 c. fresh or frozen blueberries GLAZE: 1 c. powdered sugar, 3 Tbs. milk DIRECTIONS:

In large mixing bowl, cream butter and sugar. Add eggs, beating well. Add vanilla and mix. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream. Spoon 1/3 of the batter into a greased and floured 10” tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over the batter. Top with ½ of the berries. Repeat layers. Top with remaining batter. Bake in preheated 350° oven for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooking rack. Combine glaze ingredients, drizzle over the cake.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

EASY SEMI-HOMEMADE RECIPES FEBRUARY 26, 2008

VEGETABLE BEAN SOUP

3 cans (15-1/2 oz.) great northern beans-rinsed and drained, 4 c. water, 2 cans (15-1/2 oz.) hominy or garbanzo beans-rinsed and drained, 1 pkg. (16 oz.) frozen shoe peg corn, 1 can (15 oz.) crushed or diced tomatoes-undrained, 1 can (11-1/2 oz.) condensed bean and bacon soup-undiluted, 1 can (10 oz.) diced tomatoes and green chilies-undrained, 1 medium onion-chopped, 1 Tbs. dried cilantro flakes, 1 Tbs. dried parsley flakes, 1 tsp. cumin, 2 bay leaves, 1 c. shredded cheddar cheese DIRECTIONS: In Dutch oven, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.

SMOKED SAUSAGE SKILLET

1 lb. fully cooked Kielbasa or Polish sausage-sliced, 3 c. pre-shredded cabbage, 1 celery rib-finely shopped, 1 Tbs. vegetable oil, 2 Tbs. Dijon mustard, ½ tsp. garlic salt, ¼ tsp. sage, 2 c. cooked noodles DIRECTIONS: In large skillet, sauté the sausage, cabbage and celery in oil for 5 minutes. Add the mustard, garlic salt and sage. Cook and stir over medium heat for 4-6 minutes or until vegetables are tender. Stir in noodles and heat through.

CASHEWS ‘N PEAS

½ c. mayonnaise, 2 Tbs. lemon juice, ½ tsp. dill weed, 1 (10-1/2 oz.) pkg. frozen peas (thawed) 2 c. fresh pre-packaged cauliflowerets, 1 (8 oz.) can water chestnuts, ¼ chopped red onion, ¼ c. cashews DIRECTIONS: Mix together mayonnaise, lemon juice and dill weed. Stir in peas, cauliflower, water chestnuts and onion. Refrigerate. Sprinkle with cashews and serve.

LEMON FILLING SALAD

1 can lemon pie filling, 1 can mandarin oranges-drained, 1 can pineapple tidbits-drained, 1 can fruit cocktail-drained, 2 c. marshmallows, 1 (12 oz.) container Cool Whip, Add the Cool Whip to the lemon filling; then add the oranges, pineapple, fruit cocktail and marshmallows; mix together. Make and refrigerate overnight.

BUTTERFINGER ANGEL DESSERT

1 premade angel food cake-torn into pieces, 2 c. powdered sugar, 2 tsp. vanilla, ¼ c. butter 4 egg yolks, 1 pint whipping cream, 6 Butterfinger candy bars DIRECTIONS: Cream butter and sugar together. Add yolks and vanilla. Add whipped cream. Place cake in large pan; spread with whipped cream mixture. Sprinkle crushed candy over top. Chill until serving.

RAPID RASPBERRY TORTE

¾ c. heavy whipping cream, 1 Tbs. powdered sugar, 2 cartons (3-1/2 oz. each) lemon pudding*, 1 loaf (10-3/4 oz.) frozen pound cake-thawed, 1/3 c. raspberry jam-divided DIRECTIONS: In a small mixing bowl, beat cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Place pudding in a bowl; fold in whipped cream. Split cake into three horizontal layers. Spread half of the jam over the bottom layer; repeat layers. Top with third cake layer. Cut into slices; dollop with pudding mixture. *Used Hunt’s Snack Pack lemon pudding.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

PRESIDENT’S DAY CHERRY RECIPES - FEBRUARY 19, 2008

DRIED CHERRY MINI LOAVES

3 c. flour, 2 tsp. baking powder, 1 tsp. baking soda,1 tsp. salt, ¼ tsp. ground cloves, 1 c. sugar, ¾c . butter-softened, 2 Tbs. brown sugar, 1 Tbs. honey, 1 tsp. vanilla, 2 eggs, 1 c. buttermilk, 1 c. toasted slivered almonds, 1 c. dried cherries CHERRY BUTTER: 1 c. butter-softened, ½ c. cherry preserves, 2 Tbs. powdered sugar, 1 tsp. almond extract DIRECTIONS: Heat oven to 350°. Combine flour, baking powder, baking soda, salt and cloves in medium bowl; set aside. Combine sugar, ¾ c. butter, brown sugar, honey and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Beat, gradually adding flour mixture alternately with buttermilk and scraping bowl often until well mixed. Stir in almonds and cherries by hand. Spoon batter evenly into five well-greased mini loaf pans. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Meanwhile, beat 1 c. butter in small bowl at medium speed until creamy. Reduce speed to low. Add preserves, powdered sugar and almond extract; beat until well mixed. Serve with cooled bread.

CHERRY COFFEE CAKE

1 c. sugar, ½ c. butter-softened, 1 c. sour cream, 2 eggs, 1 tsp. vanilla, 2 c. flour, 1-1/2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 can cherry pie filing , ¼ c. sugar, ¼ c. chopped pecans, 1 tsp. cinnamon, 3 Tbs. butter-chilled DIRECTIONS: Heat oven to 325°. Combine 1 c. sugar and ½ c. butter in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add sour cream, eggs and vanilla; continue beating until well mixed. Add 2 c. flour, b. powder, b. soda and salt. Reduce speed to low; beat until well mixed, 1-2 minutes. Spread half of batter into greased and floured 9x13” baking pan. Spoon cherry pie filing over batter. Spoon remaining batter over pie filling; spread carefully. Stir together ¼ c. flour, ¼ c. sugar, pecans and cinnamon in medium bowl; cut in 3 Tbs. butter until mixture is crumbly. Sprinkle over batter. Bake for 45-50 minutes, or until tested with toothpick and topping is golden brown.

CHERRY BERRY SALAD

1 c. red cherries-pitted, 1 c. seedless grapes, 1 c. strawberries-halved, 1 c. pineapple chunks, 1 c. lowfat cottage cheese, ½ c. lowfat vanilla yogurt, ¼ c. chopped walnuts DIRECTIONS: In a bowl combine cherries, grapes, strawberries and pineapple chunks. In a separate bowl blend cottage cheese and yogurt. Mix with fruit. Sprinkle top with walnuts and cinnamon. Chill in the fridge an hour or more before serving.

WASHINGTON’S CHERRY PIE

1-3/4 c. flour-divided, ½ tsp. salt, ½ c. shortening, 4-6 Tbs. cold water, 2 cans cherry pie filling, 1/3 c. firmly packed brown sugar, ¼ c. cold butter-cut into small pieces DIRECTIONS: Preheat oven to 400°. Place 1-1/4 c. flour and salt in food processor; process with short pulses to mix. Add shortening; process until mixture resembles coarse crumbs. Add 4 Tbs. cold water; process just until dough begins to cling together, adding more water if needed. Shape dough into a disk on lightly floured surface and wrap in plastic wrap. Chill for 30 min. Roll dough to a 12” round. Place in a 9” pie plate. Trim and crimp edges. Spoon cherry pie filling into piecrust. Combine remaining flour and brown sugar in a medium bowl; mix well. Cut in butter with a pastry blended until coarse crumbs form. Sprinkle crumbs evenly over pie filling. Bake pie until filling is bubbly and crust is golden, 45-55 minutes.

CHERRY GOOD COBBLER

2 cans cherry pie filling, 1 tsp. almond extract, 1 c. flour, 2 Tbs. sugar, 2 tsp. baking powder, ½ c. orange juice TOPPING: 1 Tbs. slivered almonds-coarsely chopped, 1 Tbs. sugar, 1 tsp. grated orange peel, ½ tsp. cinnamon DIRECTIONS: Combine cherry filling and almond extract in an ungreased 8x8” baking pan. Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings. For the Topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler. Bake 350° oven 30-35 minutes or until filling is bubbly.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

AMUNDSON’S APPLIANCES & KITCHEN & FLOOR DÉCOR – RICE LAKE

VALENTINE’S DAY RECIPES 2008 FEBRUARY 12, 2008

VALENTINE CHERRY SCONES

¼ c. sugar, 1 Tbs. baking powder, ½ tsp. salt, ½ tsp baking soda, 2/3 c. butter, 1-1/3 c. buttermilk, cherry jam DIRECTIONS: Combine sugar, b. powder, salt and soda. Mix with butter and the butter milk. Cut into heart shapes. Make a sandwich using the cherry jam between. Makes two heart shaped scones. Bake @ 425° for 15-18 minutes.

VALENTINE BREAD

10 oz. frozen sweetened strawberries, 2 eggs,3/4 c. oil, 1-1/2 c. flour, 1 c. sugar, 1 tsp. cinnamon, ½ tsp. baking soda, ¾ c. chopped walnuts DIRECTIONS: Preheat oven to 325°. Thaw strawberries, but don’t drain. Puree berries with eggs and oil. Sift dry ingredients into bowl. Stir in strawberry mixture and nuts. Blend well. Pour into lightly greased 9x5” loaf pan. Bake for 70 minutes or until tester comes out clean. Let cool in pan.

CRISPY CHOCOLATE HEART COOKIES

1 c. semisweet chocolate pieces, ¼ c. light corn syrup, 2 Tbs.butter, 3 c. crisp rice cereal, frosting (optional)

½ tsp. butter or margarine DIRECTIONS: Line a cookie sheet with waxed paper. Grease the waxed paper with the ½ tsp. of butter or margarine. Set aside. Put the chocolate pieces, corn syrup and the 2 Tbs. butter or margarine in heavy medium saucepan. Cook on low heat until chocolate and butter are melted, stirring constantly with wooden spoon. Remove from heat and add the rice cereal to the melted chocolate mixture. Stir until the cereal is evenly coated with chocolate. Turn the chocolate-coated cereal out onto the prepared cookie sheet. Pat it into a 12x6” rectangle. Chill about 20 minutes or until slightly firm. Cut cereal mixture into heart shapes with a heart-shaped cookie cutter. Decorate with frosting, if you like. Chill until firm; wrap each heart in plastic wrap. Chill until serving time. Makes 8-9 three-inch hearts.

CHOCOLATE BETTER THAN SEX CAKE

Flour for dusting pan, 1 pkg. devil’s food cake mix, 1 c. semi-sweet chocolate chips, ¾ c. pecans, 1 (3.9 oz.) pkg. chocolate instant pudding mix, 1 c. sour cream, ½ c. vegetable oil, ¼ c. water, 4 large eggs, 1 tsp. vanilla DIRECTIONS: Preheat oven to 350°. Lightly spray 10-inch tube pan with non-stick cooking spray. Dust with flour. Shake out excess flour. Set pan aside. In small bowl, combine 2 Tbs. cake mix, chocolate chips and pecans. Stir. Set aside. In large mixing bowl, combine remaining cake mix, chocolate pudding mix, sour cream, oil, water, eggs and vanilla. Using electric mixer, blend on low speed for 1 minute; scrape bowl well. Beat on medium speed 2-3 minutes until well-blended. Fold in chocolate chip mixture until well distributed. Pour batter into prepared pan. Bake for 50-55 minutes or until cake springs back when lightly pressed with finger. Cool on wire rack for 15 minutes. Invert cake onto cooling rack, invert again onto serving platter. Cool completely 20 minutes or more. While cake cools, prepare penuche frosting. Spread on top of cooled cake. Let stand 30 minutes before serving.

PENUCHE FROSTING

1 c. light brown sugar, ½ c. butter, ¼ c. whole milk, 2 c. powdered sugar-sifted DIRECTIONS: In medium-size saucepan, heat brown sugar and butter over medium heat. Simmer, stirring constantly, for 2 minutes or until well combined. Carefully pour in milk. Stirring, bring to a boil. Remove from heat; cool slightly. Place powdered sugar in large mixing bowl. Pour hot brown-sugar mixture over powdered sugar. Using electric mixer, blend on low speed for 2-3 minutes or until frosting is smooth and creamy. Use immediately, while still warm. Otherwise frosting will harden. Makes 3 cups.

STRAWBERRY VALENTINE PIE

1 graham cracker pie crust, 1 (8 oz.) pkg. cream cheese-softened, 1 carton strawberry yogurt, 1 (10 oz.) carton frozen sliced strawberries-thawed DIRECTIONS: Blend cream cheese and yogurt until smooth. Stir in strawberries and their syrup. Pour into pie shell and place in freezer until hard. Cut and serve.

SUPER BOWL PARTY RECIPES JANUARY 29, 2008

BAKED SPINACH ARTICHOKE DIP

1 (10 oz.) pkg. frozen chopped spinach-thawed, 1 (14 oz.) can artichoke hearts-drained and chopped, ½ c. grated Parmesan cheese, 1 c. shredded mozzarella cheese, ¼ tsp. ground white pepper, 1 tsp. lemon juice, ¼ c. grated Parmesan cheese DIRECTIONS: Preheat oven to 350 degrees. In medium bowl combine spinach, artichoke hearts, ½ c. Parmesan cheese, mozzarella cheese, white pepper and lemon juice. Mix well and spoon mixture into a 1 qt. baking dish. Top with remaining ¼ c. parmesan cheese. Bake for 15-20 minutes or until hot and bubbly.

HONEY GARLIC CHICKEN WINGS

½ c. honey, ¼ c. lemon juice, ¼ c. water, 3 Tbs. ketchup, 1-1/2 tsp. garlic powder, ½ tsp. garlic salt, 1 tsp. ginger DIRECTIONS: Combine all ingredients in saucepan. Heat to boiling and simmer for 5 minutes. Place 3 lbs. chicken wings separated into a 9x13” baking dish. Pour sauce over wings. Marinate for 2 hours. Then bake @ 400° for 1 hour turning once.

LAZY NACHO MAN NACHOS

1 lb. ground beef, ½ pkg. taco seasoning mix, ½ c. water, 1 can refried beans, ¾ jar of Cheese and Salsa Dip DIRECTIONS: In large skillet brown ground beef; drain well. Stir in taco seasoning and water. Cook and stir over medium heat for 5 minutes. Add refried beans and Cheese and Salsa Dip and continue to cook and stir over medium heat for an additional 10-15 minutes. Serve over tortilla chips with lettuce, cheese, salsa, jalapenos, olives and sour cream. You can also prepare alternate way by browning hamburger then add the remaining ingredients. Spoon into a crock pot and simmer on low for at least a couple of hours or until bubbly. Great as a party dip.

TOUCHDOWN CHILI

1 lb. lean ground beef, 1 c. chopped onion, 1 pkg. McCormick Chili Seasoning Mix, 1 can (15 oz.) kidney beans-rinsed and drained, 1 can (14-1/2 oz.) diced tomatoes-undrained, 1 can (8 oz.) tomato sauce Garnishes: shredded cheese, sour cream, chopped onion DIRECTIONS: Cook and stir ground beef and onion in large skillet on medium-high heat 5 minutes. Drain fat. Stir in Chili Seasoning and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes stirring occasionally. Serve with shredded cheese, sour cream and chopped onion, if desired.

BOSTON MARKET CORNBREAD (COPYCAT TYPE RECIPES) :

1 box butter recipe cake mix, 2 boxes Jiffy Corn Bread Mix, 5 eggs, 2/3 c. milk, 1-1/3 c. water, ½ c. butter-softened DIRECTIONS: Preheat oven to 350 °. Mix together all dry ingredients. Add remaining ingredients and mix well. Pour into greased cupcake pans or mini loaf pans. Bake 40 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan. Remove from pan and serve warm.

KILLER BROWNIES

1 pkg. German Chocolate Cake mix, ½ stick margarine, 1 egg Filling: ½ stick margarine, ½ c. evaporated milk, 1 pkg. (14 oz.) Kraft Caramels Topping: ½ c. chopped pecans, ½ c. chocolate chips DIRECTIONS: Preheat oven to 350°. Mix cake mix, margarine and egg with fork until crumbly. Press half of mixture into ungreased 9x13” baking pan. Refrigerate remaining half. Bake 10-12 minutes until top appears dry. Melt margarine, milk and caramels over low heat until smooth and creamy. Let cook 5 minutes. Pour cooled Filling over cooled crust. Top with nuts and chocolate chips. Sprinkle remaining crumbly mixture evenly over top. Bake 25 to 30 minutes until top appears dry. Cool and slice. Store in refrigerator.

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AMUNDSON’S APPLIANCE’S – RICE LAKE

COLD WEATHER RECIPES – JANUARY 22, 2008

CHUNKY POTATO SOUP

3 medium red potatoes, 2 c. water, 3 Tbs. butter, 1 small onion-chopped, 3 Tbs. flour, crushed red pepper flakes, ground back pepper, 3 c. milk, ½ tsp. sugar, 1 c. shredded Cheddar cheese, 1 c. cubed cooked ham DIRECTIONS: Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain. Reserving liquid. Set aside potatoes. Measure 1c. cooking liquid, adding water if necessary, set aside. Melt butter in saucepan over medium heat. Add onion and cook stirring frequently, until onion is translucent and tender, but not browned. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook stirring, 3-4 minutes. Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

BEEF BARLEY VEGETABLE SOUP

1 c. frozen green beans, 1 c. frozen whole kernel corn, 1-1/2 lbs. beef stew meat, 1 chopped bell pepper, 1 large onion-chopped, 2/3 c. uncooked barley, 1-1/2 c. water, ½ tsp. salt, ½ tsp. dried thyme leaves, ¼ tsp. pepper, 2 (14 oz.) cans ready to serve beef broth, 2 (14 oz.) cans diced tomatoes with roasted garlic-undrained, 1 (8 oz.) can tomato sauce DIRECTIONS: Rinse green beans and corn with cold water to separate and partially thaw. Mix all ingredients in a 3-5 qt. crock pot. Cover and cook on low heat for 8-9 hours, or high setting for 4-5 hours until vegetables and barley are tender.

CHEESY FLAT BREAD

1 loaf frozen bread dough-thawed, 3 Tbs. butter-softened, 2 Tbs. finely chopped onion, 2-3 tsp. paprika, ½ tsp. dried oregano or basil, ½ tsp. garlic powder, 1 c. shredded Cheddar cheese, DIRECTIONS: Pat dough onto the bottom and up sides of greased 14 inch pizza pan or 15x10” jelly roll pan, forming a crust. Spread with butter. Sprinkle with onion, paprika, oregano and garlic powder. Prick the crust several times with a fork. Sprinkle with cheese. Cover and let rise in a warm place for 30 minutes. Bake @ 375° for 20-25 minutes or until golden brown.

CREAMED CHICKEN IN BISCUIT BOWLS

2 Tbs. butter, ½ c. finely chopped onion, ½ c. finely chopped celery, ½ c. sliced fresh mushrooms, 1 can cream of chicken soup-undiluted, ½ c. milk, ¼ tsp. tarragon, 1 c. shredded sharp Cheddar cheese, 2-1/2 c. chopped cooked chicken, ½ pkg. (16 oz.) frozen peas and carrots-thawed, 1 jar (2 oz.) diced pimiento-drained, ¼ tsp. salt, ½ tsp. pepper BISCUIT BOWLS: 1 can (16.3 oz.) refrigerated jumbo flaky biscuits, vegetable cooking spray DIRECTIONS: Whisk together cream of chicken soup, ½ c. milk and ¼ tsp. dried tarragon; cook over medium low heat 3-4 minutes, stirring occasionally. Add 1 c. Cheddar cheese stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt and pepper. Cook over low heat stirring often, 10 minutes or until thoroughly heated. Spoon warm chicken mixture evenly into Biscuit Bowls. BISCUIT BOWLS: Roll each biscuit to a 5” circle. Invert 8 (6 oz.) custard cups or ramekins, several inches apart on a lightly greased baking sheet. Coat outside of cups with cooking spray. Mold flattened biscuits around outside of custard cups, and bake @ 350° for 14 minutes. Cool slightly and remove biscuit bowls from cups. NOTE: Frozen biscuits may be substituted. Let thaw at room temperature for 30 minutes or overnight in the refrigerator. Biscuits may be slightly sticky; lightly flour before rolling out. Bake at 350° for 16-18 minutes.

PEACH DESSERT

Pour 1 can sliced peaches, including juice into a 9x13” pan. Dump 1 pkg. butter brickle cake mix over preaches. Pour 1 c. melted butter over this. Bake @ 350° until golden brown.

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MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

GOOD COMFORT FOODS – JANUARY 8, 2008

CRACKER BARREL OLD COUNTRY STORE’S CHICKEN CASSEROLE

3 c. crumbled cornbread (ingredients follow) ½ c. melted butter CORN BREAD: 1 c. yellow corn meal, 1/3 c. flour, 1 ½ tsp. baking powder, 1 Tbs. sugar, ½ tsp. salt, ½ tsp. baking soda, 2 Tbs. vegetable oil, ¾ c. buttermilk 1 egg CHICKEN FILLING: 2 ½ c. bite-size cooked chicken breast, ¼ c. chopped yellow onion, ½ c. thinly sliced celery, 1 tsp. salt, ¼ tsp. black pepper, 1 can cream of chicken soup, 1 ¾ c. chicken broth, 2 Tbs. butter DIRECTIONS – CORNBREAD: Mix all together in mixing bowl until smooth. Pour into greased 8x8” baking pan and bake @ 375° for 20-25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add ½ c. melted butter to crumbs and mix well, set aside. CHICKEN FILLING: In saucepan on medium low heat place butter and sauté onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered 2 ½ qt. casserole dish. Spoon cornbread crumb topping on top of chicken mixture, do not stir into chicken filling and place baking dish in preheated oven @ 350° for 35-40 minutes. The crumbs will turn a golden yellow. A side order of green beans or a salad makes for a hearty meal.

BEEF STROGANOFF CASSEROLE

1 lb. ground beef, 1/3 c. chopped onion, ¾ c. water, 1 small can mushrooms, 1 envelope mushroom gravy mix, 1 c. sour cream, 1 c. Bisquick, 1 egg, ¼ c. milk, 1 small green pepper-cut into rings, paprika DIRECTIONS: Heat oven to 400°. Grease an 8-inch square baking dish. Cook beef and onion over medium heat, stirring occasionally, until beef browns; drain. Stir in mushroom gravy mix, water and mushrooms. Cook 1-2 minutes stirring constantly until thickened. Remove from heat. Stir in the sour cream and spoon mixture into the baking dish. Mix Bisquick, egg and milk until blended. Spread evenly over beef mixture. Top with green pepper rings. Sprinkle with paprika. Bake for 18-22 minutes or until topping is light golden brown. Let stand for 5 minutes before cutting

SUNSHINE SALAD

1 (3 oz.) pkg. lemon or orange Jell-O, 1 can (20 oz.) crushed pineapple-drained-reserve juice, 1 c. hot water, 1 c. pineapple juice, water as needed, ½ c. raw carrots-peeled and shredded, ½ c. finely chopped pecans DIRECTIONS: Drain crushed pineapple and reserve juice. Add water to juice if needed to make 1 cup. Dissolve Jell-O in hot water. Add pineapple juice or juice/water mixture. Pour into a 7”x11” dish. Chill until slightly thickened. Stir in grated carrots, pineapple and nuts. Mix well. Chill until firm.

BUTTERSCHOTCH POUND CAKE

1 lb. light brown sugar, ½ c. white sugar, 1 c. margarine, ½ c. Crisco, 5 eggs, 3 c. flour, 1 c. milk, ½ tsp. baking powder, 1 tsp. vanilla, ½ c. chopped pecans, ½ tsp salt DIRECTIONS: Cream shortening and sugar. Add eggs one at a time. Sift dry ingredients. Add alternately with milk. Bake @ 300° for 1-1/2 hrs. in bundt pan. BUTTERSCHOTCH FROSTING: 1 c. brown sugar, ¼ c. milk, ½ tsp. vanilla, ¼ c. butter, ¼ tsp. salt, ½ c. chopped pecans DIRECTIONS: Boil butter, sugar, milk and salt for 3 minutes. Add nuts and vanilla. Pour over cake while still warm.

WARM WINTER LEMON CAKE

1 pkg. yellow cake mix, 2 c. cold milk, 1-1/4 c. water, 2 pkg. Jell-O lemon flavor instant pudding and pie filling (4 serving size), 1/3 c. white sugar, 2 Tbs. powdered sugar DIRECTIONS: Preheat oven to 350°. Prepare cake batter according to pkg. directions. Pour into greased 9x13” baking pan.; set aside. Pour milk and water in large bowl. Add dry pudding mixes and white sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes. Bake 55 minutes to 1 hr. or until wooden toothpick inserted in center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftover dessert in refrigerator.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR & AMUNDSON’S APPLIANCES – RICE LAKE

CHRISTMAS RECIPES DECEMBER 18, 2007

FIESTA BAKED CHEESE DIP

2 pkg. (8 oz. each) cream cheese-softened, 1 pkg. (8 oz.) Kraft four Cheese Mexican Style Shredded Cheese-divided, 1 can (4 oz.) chopped green chilies, 1-1/4 c. sour cream-divided, ¼ to ½ tsp. ground red pepper, red & green bell peppers for garnish (optional) Beat cream cheese in large bowl with mixer until softened. Reserve ¼ c. shredded cheese for garnish. Mix remaining shredded cheese, chilies, ½ c. of the sour cream and ground red pepper into cream cheese. Spoon into 10-inch pie plate or quiche dish. Bake @ 350 degrees for 20 minutes or until lightly browned around edge. Spread remaining ¾ c. sour cream over baked cheese spread. Sprinkle with reserved ¼ c. shredded cheese. Garnish with bell peppers cut using small star cookie cutters or any other small Christmas cookie cutter.

RED AND GREEN CABBAGE SALAD

Dressing: 1 c. sugar, ½ tsp. salt, ½ tsp. dry mustard, ½ tsp. caraway seed, 1 c. vinegar Salad: 2 c. finely shredded red cabbage, 2 c. finely shredded green cabbage, ½ c. shredded carrot, ½ c. chopped red bell pepper, ¼ c. finely chopped green onions DIRECTIONS: In small saucepan, combine all dressing ingredients; cook over medium low heat just until sugar is dissolved, stirring frequently. In medium bowl, combine all salad ingredients; mix well. Add dressing; mix well. Refrigerate at least 2 hours to blend flavors, stirring occasionally

SEASONED PORK LOIN ROAST

2 tsp. garlic salt, 2 tsp. garlic-pepper blend, 2 tsp. lemon-pepper seasoning, 1 boneless rolled pork loin roast (about 5 lbs.) Basting Sauce: 3 c. water, 2 Tbs. lemon juice, 1-1/2 tsp. dried minced onion, ½ tsp. garlic salt, ½ tsp. garlic-pepper blend, ½ tsp. lemon-pepper seasoning, ½ tsp. crushed red pepper flakes, ½ tsp. grated lemon peel DIRECTIONS: Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on rack in shallow roasting pan. Bake, uncovered at 325 degrees for 1-1/2 to 2 hrs or until meat thermometer reads 160 degrees. Meanwhile in large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered for 10 minutes. Brush over roast occasionally while baking. Let roast stand for 10 minutes before slicing. Serves 15-18

GREEN BEANS

2 Tbs. butter, 2 Tbs. flour, 1 tsp. salt, ¼ tsp. pepper, 1 tsp. sugar, ½ tsp. grated onion, 1 c. sour cream, 4 c. green beans-drained, ½ lb. Swiss cheese-grated, 2 c. cornflakes-crumbled, 2 Tbs. melted butter DIRECTIONS: Melt 2 Tbs. butter, add flour and seasonings. Cook, stirring for 1 minute. Add onion and sour cream; stir and cook until thickened. Arrange green beans in a 7x11” casserole dish and pour the above sauce over them. Cover with grated cheese. Melt 2 Tbs. butter and combine with cornflakes. Sprinkle over top of cheese. Bake @ 400 degrees for 20 minutes. Serves 10-12.

COCONUT CAKE SUPREME

1 pkg. yellow cake mix, 2 c. sour cream, 2 c. sugar, 1-1/2 c. flaked coconut, 1 carton (8 oz.) frozen whipped topping-thawed, fresh mint and red gumdrops-optional DIRECTIONS: Prepare and bake cake according to package directions in two 9” round cake pans. Cool in pans for 10 minutes before removing to wire rack to cool completely. For filling: combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops, if desired. Yield: 10-12 servings

CHRISTMAS RECIPES 2007 - DECEMBER 11, 2007

MAKE-AHEAD SNOWMAN CHEESE BALL

3 pkgs. (8 0z. each) cream cheese-softened, 4 c. shredded Cheddar cheese, 2 tsp. basil pesto, 1 Tbs. grated onion, ¼ tsp. yellow mustard, 2 drops red pepper sauce, 1 container (4 oz.) whipped cream cheese softened, decorations-if desired, assorted crackers-if desired DIRECTIONS: Mix 3 pkgs. cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal 2/3 of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third. Cover each cheese mixture and refrigerate abou4 4 hrs. or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze. About 12 hours before serving remove balls from freezer. Thaw in wrappers in refrigerator. Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. store covered in refrigerator.

ICY HOLIDAY PUNCH

1 pkg. (6 oz.) cherry Jell-O, ¾ c. sugar, 2 c. boiling water, 1 can (46 oz.) pineapple juice, 6 cups cold water, 2 liters ginger ale-chilled DIRECTIONS: In a 4 qt. freezer-proof container, dissolve Jell-O and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings

CHRISTMAS BROCCOLI SSALAD

4 ½ c. broccoli florets, 3 c. chopped sweet red pepper, 10 strips bacon-cooked and crumbled, 1/3 c. sliced green onions, ¼ c. chopped pecans, ¾ c. mayonnaise, 1 Tbs. cider or red wine vinegar, dash pepper DIRECTIONS: In large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, vinegar and pepper until smooth. Pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Yield: 16 servings

SPICED HOLIDAY HAM

1 bone-in half ham (5-7 lbs.), 15 whole cloves,1 jar (12 oz.) currant jelly, 1 Tbs. brown sugar, 1 Tbs. vinegar, 1 tsp. ground mustard, ¼ tsp. ground cinnamon DIRECTIONS: Score ham; insert cloves in cuts. Place in a greased 13x9” baking dish. Bake, uncovered at 325 degrees for 20 minutes per pound. Combine jelly, sugar, vinegar, mustard and cinnamon; brush half over ham. Bake 15 minutes. Brush remaining jelly mixture over ham. Bake for 15 minutes basting occasional, or until a meat thermometer reads 140 degrees. Yield 8-10 servings

HOLIDAY POTATOES

3 lbs. potatoes (some red and white, peeled, cut and cubed), ¼ c. onion-chopped, 1 (8 oz.) pkg. cream cheese0cubed, ¼ c. butter-softened, ½ c. milk, 2 eggs-beaten, 1 tsp. salt, fresh chives-chopped, DIRECTIONS: Cook potatoes and onion in boiling water until tender, drain. Add cream cheese, butter and milk. With mixer beat until combined; add eggs and salt. Continue to mix until potatoes are fluffy. Pour into greased casserole dish, top with chopped fresh chives and bake 45 minutes at 350 degrees. MAKE AHEAD TIP: This works well to prepare and refrigerate overnight then bake before serving.

WHITE CHOCOLATE CANDY CANE CHEESECAKE

1 c. graham cracker crumbs, 3 tbs. each sugar, and melted butter, 3 pkg. (8 oz. each) softened cream cheese, ¾ c. sugar, 3 eggs, 4 squares Baker’s Premium White Baking Chocolate, ½ c. crushed candy canes, ¼ tsp. peppermint extract DIRECTIONS: Mix graham cracker crumbs, sugar and butter> press onto bottom of 9-in. springform pan. Bake at 325 degrees for 10 min. Mix the cream cheese and ¾ c. sugar until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Melt chocolate according to pkg. directions. Stir into cream cheese mixture. Blend in crushed candy and peppermint extract; pour into crust. Bake @ 325 degrees for 45-50 minutes or until center is almost set if using silver spri