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.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

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

AMUNDSON’S APPLIANCES – RICE LAKE

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.

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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

KITCHEN & FLOOR DÉCOR – RICE LAKE

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

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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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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.

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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.

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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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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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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.

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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.

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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.

PROGORAM SPONSORS:
MAIN STREET MARKET – CUMBERLAND:
KITCHEN AND FLOOR DÉCOR – RICE LAKE:
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.

PROGRAM SPONSORS:

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 springform pan. (or, bake at 300 degrees for 45-50 minutes, if using dark non-stick springform pan). Cool complete, then refrigerate 4 hours or overnight before serving.

PROGRAM SPONSORS: MAIN STREET MARKET, CUMBERLAND - KITCHEN AND FLOOR DÉCOR,RICE LAKE - AMUNDSON’S APPLIANCES, RICE LAKE

CHRISTMAS COOKIE RECIPES - DECEMBER 4, 2007

HOLIDAY COOKIES

½ c. butter, 1 c. sugar, 1 large egg, 1 tsp. vanilla, 2. c. flour, `/2 tsp. baking powder, ¼ c. cocoa, 1 (7 oz.) jar marshmallow cream, ½ c. chopped white chocolate chips, ½ c. dried cranberries, ½ c. chopped pecans DIRECTIONS: Preheat oven to 350 degrees. In mixing bowl, cream the butter and sugar. Add the egg and vanilla, mixing well. In a bowl, combine the flour, baking powder, and cocoa; add to the butter mixture. Blend in the marshmallow cream, stirring until combined. Stir in the white chocolate chips, cranberries and pecans. Batter is thick. Drop by teaspoonfuls onto baking sheets coated with nonstick cooking spray. Bake for 10-12 minutes.

YULETIDE LAYER BARS

½ c. butter, 2 ½ c. graham cracker crumbs, 1 ½ c. chopped nuts, 1 ½ c. flaked coconut, 1 ¾ c. Nestle Toll House Holiday Shapes & Morsels, 1 can (14 oz.) sweetened condensed milk DIRECTIONS: Preheat oven to 350 degrees. Melt butter in 13x9” baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. stir well; press onto bottom of pan. Sprinkle with nuts, coconut and Shapes & Morsels. Pour sweetened condensed milk evenly over top. Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack.

PENUCHE DROPS

2 c. light brown sugar, 1 stick butter, ½ c. milk, ¾ c. chopped nuts, 3 c. quick rolled oats, 1 tsp. vanilla DIRECTIONS: Combine brown sugar, butter and milk in saucepan and bring to a boil. Boil 1 minute. Pour over nuts, oats and vanilla extract. Drop by teaspoonful onto wax paper. Cool.

PINE BARK

35 saltine crackers, 1 c. butter, 1 c. brown sugar, ½ tsp. almond extract, 5 (4 oz.) milk chocolate bars-broken into pieces DIRECTIONS: Heat oven to 400 degrees. Line a 115x10” jelly roll pan with foil. Lightly spray foil with a non0stick cooking spray. Place saltine crackers, salty side up in prepared pan. In a saucepan, boil butter and sugar for 2-3 minutes stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4-6 minutes. Remove from oven, top with candy bars and spread evenly as chocolate begins to melt. Cool slightly and transfer to waxed paper. Allow to cool completely.

CHERRY DROP COOKIES

1 box Cherry-flavored cake mix, ¼ c. vegetable oil, 2 Tbs. water, 2 eggs, few drops red food coloring-if desired, 1 c. chopped nuts, quartered maraschino cherries DIRECTIONS: Preheat oven to 350 degrees. Blend cake mix, oil, water, eggs and food coloring, if desired. Stir in nuts. Drop from a teaspoon onto an ungreased cookie sheet. Top each cookie with a quarter of a maraschino cherry. Bake for 10-12 minutes. Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling.

HOLIDAY CHERRY SQUARES

1 ½ c. corn flake crumbs, ½ c. butter –softened, 4 Tbs. sugar, 1 1/3 c. flaked coconut, ¾ c. maraschino cherries-chopped, 1 can sweetened condensed milk, 1 c. pecans-chopped, 2 c. miniature marshmallows DIRECTIONS: In 13x9” baking pan, combine cornflake crumbs, butter and sugar. Press down firmly with back of spoon. Sprinkle coconut, marshmallows, pecans and cherries evenly over crumb crust. Pour sweetened condensed milk over all evenly. Bake @ 350 degrees for about 25 minutes. Cool completely before cutting into squares. Store in container between layers of wax paper.

PROGRAM SPONSORS: MAIN STREET MARKET, CUMBERLAND - KITCHEN AND FLOOR DÉCOR,RICE LAKE - AMUNDSON’S APPLIANCES, RICE LAKE

THANKSGIVING RECIPES 2007, WEEK 2 - NOVEMBER 20, 2007

APPLE CIDER PUNCH

6 cups apple cider, 2 c. orange juice, cranberry-raspberry juice or orange-mango juice, ½ c. lemon juice, 1 bottle sparkling white grape juice or sparkling wine DIRECTIONS: In punch bowl, large pitcher or pitchers combine apple cider, orange juice and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately. Makes about 15 six oz. servings

CHEESE PUMPKINS

8 Tbs. smoked Cheddar cold pack cheese food (from 8 oz. container) well chilled, 2 tsp. finely chopped peanuts, 4 butter-flavored pretzel spindles or sticks, broken in half, 16 tiny pieces fresh parsley leaves DIRECTIONS: Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10-15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

ROAST TURKEY BREAST

2 tsp. minced fresh thyme, 1 tsp. grated lemon rind, ¼ tsp. coarsely ground pepper, 1/8 tsp. salt, 2 garlic cloves-crushed, 1 (2 ¼ lb.) turkey breast half, cooking spray, thyme sprigs (optional) DIRECTIONS: Preheat oven to 400 degrees. Combine first 5 ingredients in small bowl. Loosen skin from turkey by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin. Rub thyme mixture over turkey. Press skin to secure. Place breast half, skin side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 400 degrees for 1 ½ hrs. or until meat thermometer register 180 degrees. Let stand 10 minutes. Remove skin and discard. Cut breast into thin slices; garnish with thyme sprigs, if desired.

TURKEY GRAVY

Pan drippings from roasted turkey, ¼ c. flour, ¼ tsp. salt, ¼ tsp. poultry seasoning DIRECTIONS: Pour drippings from turkey into a large glass measuring cup. Spoon off fat from drippings, reserving 3 to 4 tablespoons (discard remaining fat). Set aside remaining drippings. Place reserved fat in medium saucepan. Stir in flour, salt and poultry seasoning. Cook over medium high heat, stirring constantly until smooth and bubbly, about 1 minute. If necessary, add water to reserved turkey drippings to measure 1 ½ cups. Gradually stir drippings into flour mixture. Heat mixture to boiling, stirring frequently. Boil until thickened, 5 to 7 minutes. Makes about 2 cups.

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 corn syrup, sugar, margarine, 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 serving.

TURKEY RICE BAKE

1 Tbs. butter, 1 Tbs. olive oil, ¼ c. finely chopped onion, ¼ c. finely chopped celery, 2 c. cooked rice, 1 c. frozen peas-thawed, 2-3 cups cooked diced turkey, 1 can condensed Cheddar Cheese soup, 1 c. milk, 1 tsp. prepared mustard, ½ tsp. salt, ½ c. soft bread crumbs tossed with 2-3 tsps. Melted butter, DIRECTIONS: Heat oil and butter in heavy skillet; sauté chopped onion and celery until tender. In a large bowl, combine cooked rice, peas, turkey, coup, milk, mustard, salt, and sautéed onion and celery. Transfer to a 2 qt. shallow baking dish; top with buttered breadcrumbs. Bake at 350 degrees for 30-40 minutes, or until heated through.

THANKSGIVING RECIPES - NOVEMBER 14, 2007

CRANBERRY VELVET SALAD

1 6 oz. pkg. raspberry Jell-O, 1 c. cold water, 2 cans jellied cranberry sauce, 1-1/4 c. hot water, 2 c. sour cream, 1 c. walnuts-chopped DIRECTIONS: Dissolve Jell-O in hot water. Add cold water. Chill until thick. Blend the sour cream and cranberry sauce together with electric mixer. Add to Jell-O mixture and then add the chopped nuts. Pour into mold.

YUMMY SWEET POTATO CASSEROLE

4 c. sweet potato-cubed, ½ c. white sugar, 2 eggs-beaten, ½ tsp. salt, 4 Tbs. butter-softened, ½ c. milk, ½ tsp. vanilla, ½ c. brown sugar, 1/3 c. flour, 3 Tbs. butter-softened, ½ c. chopped nuts DIRECTIONS: Preheat oven to 325 degrees. Put sweet potatoes in medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13” baking dish. In medium bowl mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes or until the topping is lightly brown.

PERFECT TURKEY

1 (18 lb.) whole turkey (neck and giblets removed), 2 c. kosher salt, ½ c. butter-melted, 2 large onions-peeled and chopped, 4 carrots-peeled and chopped, 4 stalks celery-chopped, 2 sprigs fresh thyme, 1 bay leaf, 1 c. dry white wine DIRECTIONS: Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt and water mixture 12 hours or overnight. Preheat oven to 350 degrees. Thoroughly rinse the turkey and discard the brine mixture. Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and cover with the white wine. Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees. Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

SOUTHERN CORN BREAD STUFFING

Cornbread (recipe follows), 7 slices oven dried white bread, 1 sleeve saltine crackers, 2 c. celery-chopped, 1 large onion-chopped, 8 Tbs. butter, 7 c. chicken stock, 1 tsp. salt, black pepper, 1 tsp. sage (optional), 1 Tbs. poultry seasoning (optional), 5 eggs-beaten DIRECTIONS: Preheat oven to 350 degrees. In large bowl, combine crumbled cornbread, dried white bread slices and saltines. Mix together and set aside. In large skillet, sauté the chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour sautéed mixture over cornbread mixture. Add the stock, mix well, taste and add salt, pepper, sage and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. CORNBREAD: 1 c. self-rising cornmeal, ½ c. flour, ¾ c. buttermilk, 2 eggs, 2 Tbs. vegetable oil DIRECTIONS: Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool.

PECAN STREUSEL PUMPKIN PIE

CRUST: 1 9-inch single pie crust FILLING: 1 (15 oz.) can solid-pack pumpkin, 1 (12 oz.) can evaporated milk, 2 large eggs, ¾ c. sugar, 1 tsp. cinnamon, ¼ tsp. salt TOPPING:1/2 c. flour, 1/3 c. brown sugar, 3 Tbs. butter, ½ tsp. cinnamon, 1/8 tsp. salt, ½ c. chopped pecans, sweetened whipped cream (optional) 6-8 pecan halves (optional) DIRECTIONS: Prepare your favorite single crust pie. For filling, stir together ingredients in large bowl until creamy and smooth. Pour into unbaked pie crust. For topping, mix together ingredients with fork or pastry blender until coarse crumbs form. Sprinkle over filling. Bake 55-60 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with whipped cream and pecan halves, if desired.

HALLOWEEN RECIPES – OCTOBER 30, 2007

BUBBLING BEASTY BREW

½ twp. Ground cinnamon, ¼ tsp. grated nutmeg, 1 can ( 6 oz.) frozen apple juice concentrate-thawed, 1 can (6 oz.) frozen orange juice contrite-thawed, 3 c. chilled cranberry juice cocktail, 1-1/2 liters (6 c.) chilled club soda DIRECTIONS: In large bowl, whisk the spices with the juices. Stir in the club soda just before serving, forming a fabulous froth on the surface. Double or triple the recipe if serving a larger crowd.

GHOST GUT DIP (with appendages)

Whirl all ingredients in a blender. Leave a little lumpy to resemble guts. Serve with appendages of carrot sticks, celery stalks, apple slices, orange sections, cucumber sticks, and banana sticks.

CRISPY CANDY CORN TREATS

½ c. butter, 10 c. Rice Krispies, 9 c. miniature marshmallows, 2 c. candy corn, ¾ c. miniature chocolate chips, orange food coloring, candy pumpkins DIRECTIONS: Melt butter and marshmallows; stir until smooth. In a large bowl, mix cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jellyroll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1-2 inches apart, if desired. Refrigerate and cut into squares.

EDIBLE SPIDERS

1 c. semisweet chocolate chips, 1 tsp. butter, 24 large marshmallows, 1 (6 oz.) pkg. chow mein noodles, 1 (12 oz.) pkg. mini candy coated chocolate pieces DIRECTIONS: Microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside. Line a cookie sheet with wax paper. Stick 4 chow mien noodles to each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner of the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.

BAT CUPCAKES

1 pkg. chocolate cake mix, 1 container prepared chocolate frosting, 1 pkg. fudge stripe cookies, 1 (6 oz.) bag milk chocolate candy kisses unwrapped, 1 Tbs. red gel icing DIRECTIONS: Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting. Break the cookies in half, and press two halves into the top of each cupcake for wings. Place a chocolate kiss in front of the cookies with the point facing ford for the body. Make two beady little eyes with the red gel icing towards the point of the kiss.

HALLOWEEN PUMPKIN BREAD

1 ½ c. sugar, ½ c. shortening, 2 eggs, 1-2/3 c. flour, ½ tsp. baking powder, ½ tsp. baking soda, ¾ tsp. salt, ½ tsp. cinnamon, ¼ tsp. ground cloves, ½ c. water, 1 c. pumpkin-cooked ,pureed or canned, ½ c. chopped walnuts DIRECTIONS: Blend together first 9 ingredients. Add water, pumpkin and walnuts. Bake at 350 degrees in loaf pan for 55 minutes or in 4 small pans about 35 minutes until wooden pick in center comes out clean.

WITCH’S BREW

1 c. popped corn, ¾ c. mini pretzels, ½ c. each mini marshmallows, chocolate chips, raisins ands Goldfish crackers DIRECTIONS: Stir all ingredients together in large bowl and serve.

OCTOBERFEST RECIPES – OCTOBER 23, 2007

GERMAN APPLE PANCAKE

4 eggs, ½ c. flour, ½ tsp. baking powder, 1 Tbs. sugar, 1 pinch of salt, 1 c. milk, 1 tsp. vanilla, 2 Tbs. butter-melted, ½ tsp. ground nutmeg APPLE MIXTURE: ¼ c. butter, ½ c. white sugar-divided, ½ tsp. cinnamon, ½ tsp. nutmeg, 1 large tart apple-peeled-cored & sliced DIRECTIONS: In large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and ½ tsp. nutmeg. Let batter stand for 30 minutes or overnight. Preheat oven to 425 degrees. Melt butter in 10” oven-proof skillet or glass pie plate*, brushing butter up on the sides of the pan. In small bowl, combine ¼ c. sugar, cinnamon and ½ tsp. nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter over the apples. Bake 15 minutes then reduce heat to 375 degrees and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges. *If using glass pie plate use microwave to slightly cook apple mixture.

GERMAN-STYLE BEET SALAD

2 bunches beets, 2 Tbs. water, ¼ c. white vinegar, 2 Tbs. caraway seeds, 1 tsp. white sugar, 2 Tbs. minced onion, 1 tsp. prepared horseradish, ¼ tsp. ground cloves, ½ tsp. salt, ¼ tsp. ground black pepper, 5 Tbs. vegetable oil DIRECTIONS: Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain; peel and slice when cool. In large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

GERMAN SAUSAGE CHOWDER

3 cubes chicken bouillon, 5 medium potatoes-cubed, 1 (16 oz.) pkg. kielbasa sausage-sliced, 1 onion-diced, 1 small head cabbage-cored and sliced, 1 (12 oz.) can evaporated milk, 1 lb. Swiss cheese-shredded, 1 pinch salt and pepper to taste DIRECTIONS: Place the bouillon cubes, onion, potatoes and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage and cook for an additional 20 minutes. Reduce heat to low and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted-do not allow the soup to boil. Remove from heat and serve immediately.

BAVARIAN PORK CHOPS AND SAUERKRAUT

1 can (16 oz.) sauerkraut-undrained, 1 c. thinly sliced carrots, ¾ c. chopped onion, ½ c. water, ¼ c. uncooked barl