during the holidays…hot beer mustard 1⁄ 2 cup dry mustard 1⁄ 2 cup brown sugar 2 tbsp. vinegar...

Grant, Iowa, Lafayette Shopping News 2016 ❖ Taste Of The Tri-County ❖

Grilled Sesame Chicken Skewers

2 lbs. chicken thigh meat,

boneless, skinless,

cut into 1 inch pieces,

skewered onto bamboo

skewer2 Tbsp. sesame seeds

3 Tbsp. green onions,

choppedFresh pineapple, thick

sliced with skin on or

off, optionalFresh orange, thick sliced

with skin on, optional

Marinade and Sauce:1⁄3 cup sesame oil, prefer-

ably toasted or dark

1⁄4 cup garlic, fresh, chopped

1⁄4 cup ginger, fresh,

peeled, chopped

1 tsp. crushed red pepper flakes

1 cup soy sauce3⁄4 cup dark brown sugar

(light brown may be

substituted)1⁄2 cup pineapple juice

11⁄2 cups water1⁄4 cup cornstarch to be

mixed with 1⁄4 cup water

until smooth before

adding to hot sauce

Heat sesame oil in a large sauce pot. Add garlic and ginger.

Sweat until translucent, about 2-3 minutes. Add crushed red

pepper flakes. Add soy sauce, pineapple juice, water, dark

brown sugar. Stir and bring to a boil. Mix cornstarch with equal

amount of water. Stir into boiling mixture. Reduce heat and stir

until thickened. This sauce should coat the back of a spoon.

Cool and refrigerate until needed. Marinate chicken by coating

in 1 cup chilled sesame marinade for 1-4 hours before cooking.

Preheat grill. Spray with non-stick spray. Skewers may be grilled

about 3 minutes on each side or until cooked through to a mini-

mum temperature of 165°F. Use remaining marinade by heating

separately to baste chicken once finished cooking. Sprinkle with

sesame seeds and chopped green onions. Serve immediately

and possibly garnished with grilled pineapple or orange slices.

Joseph Gustafson, Cuba City, WI

Grand Prize WinnerJoseph Gustafson Cuba City, WI

For Results You Can Trust

During the Holidays...Take a moment to sit back with your family and discuss

some of the favorite family recipes that have been a tradition at your holiday meals.

TASTEOF THE TRI-COUNTY

We would to include them in our 2017

Enjoy the Upcoming Holidays!

LOVE

2016 ❖ Taste Of The Tri-County ❖ Grant, Iowa, Lafayette Shopping News

Shrimp Dip2 cans tiny shrimpGreen pepperCeleryOnion

Salad dressing or mayonnaise

Lemon juice

Mix shrimp, green pepper, celery and onion along with enough

salad dressing or mayonnaise to moisten. Add a little lemon

juice. Mix and leave sit in refrigerator. Serve with crackers or

chips.Marcia McCullick, Boscobel, WI

Appetizer Winner Marcia McCullick Boscobel, WI

APPETIZERS

7-Layer Tex-Mex Dip1 lb. ground beef,

browned1 Tbsp. lime juice1⁄2 tsp. salt & pepper3 tomatoes, chopped

1 cup shredded lettuce1⁄2 cup sour cream1 cup grated cheese2 small onions, choppedTortilla chips

In bowl, combine browned hamburger, lime juice, salt & pepper. Spread on serving platter. Layer on sour cream, leav-ing an inch of beef visible. Add layers of cheese, tomatoes, onions and lettuce. Refrigerate. Serve with tortilla chips.

Sandy Jerrett, Lancaster, WI

Layered Taco Dip16 oz. can refried beans4 oz. can diced green

chiles12 oz. jar thick & chunky

salsa

1 cup sour cream1 cup shredded

Cheddar cheese1⁄2 cup sliced black olivesTortilla chips

Spread beans on platter. Sprinkle chiles over beans. Pour salsa on chiles and spread over entire area. Top with sour cream and spread to cover. Top with Cheddar cheese and garnish with black olives. Serve with chips. (I use Ortega brand for beans, chiles and salsa. The hot salsa is very hot. No-fat sour cream is also a good choice.)

Rosalie R. May, Mineral Point, WI

Caramelized Onion and Bacon Tart1 pkg. puff pastry,

thawed4 onions, Vidalia

preferably, peeled and sliced

10 slices bacon, diced or sliced, Applewood smoked, thick cut

6 Tbsp. butterSalt and pepper to taste12 oz. Boursin cheese,

an herbed cream cheese

1 egg, beatenAll-purpose flour as

needed

Preheat oven to 400°F. Peel and slice onions. Heat sauté pan over medium heat. Add 4 Tbsp. butter and onions; cook for about 10-15 minutes, stirring occasionally, letting them become a rich golden brown and soft. Season with salt and pepper; let cool. In separate pan, cook diced bacon over medium heat until crispy, stirring occasionally. Drain grease and keep cooked bacon room temperature until needed. Spread out a little flour on table. Layout and unfold one sheet of puff pastry. Cut into 3 long pieces. Repeat with rest of puff pastry. Place onto a buttered or non-stick sprayed cookie sheet. Take fork and pierce a row down the center of each strip. Spread a generous amount of the caramelized onions down this row, leaving about 1⁄4 inch on each side. (When this bakes, the dough will puff up on sides.) Brush the sides of the exposed puff pastry with the beaten egg. Top the onions with small dollops of Boursin cheese or desired cheese. Sprinkle with cooked bacon. Bake in oven 10-12 minutes or until pas-try is golden brown and somewhat crisp. Cut into 1 inch wide pieces and serve hot. Variations: Replace the Boursin with herbed goat cheese, Swiss or your favorite shredded cheese. Add diced grilled vegetables to the onions. The onions and bacon can be cooked a day ahead if desired.


Hamburger Dip1 jar Cheez Whiz1 jar salsa

2 lbs. hamburger, fried & cut up

Mix and put in crockpot. Stir it all up and warm it up. Serve with tortilla chips.

Marcia McCullick, Boscobel, WI

PorkBeInspired.com

GRANTCOUNTYPORKPROMOTERS

©2014 National Pork Board, Des Moines, IA USA.This message funded by America’s Pork Producers and the Pork Checkoff.

Pork Roast with Bacon, Brussels Sprouts and Pomegranate SERVES 10-12

Preheat oven to 350°F. Cook bacon, coarsely crumble and set aside. Reserve bacon fat. Boil Brussels sproutsin salted water for 2 minutes, drain and rinse in cold water; pat dry. Toss with 2 tbsp. bacon fat and set aside.

Brush 1 tbsp. bacon fat over pork; season with 4 tsp. lemon-pepper mix. Place pork on rack in shallowroasting pan; roast uncovered for 50 minutes. Spread Brussels sprouts around pork and roast 30 minutes moreuntil internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on a meatthermometer. Transfer roast to serving platter and tent with foil.

Increase oven to 425°F; continue roasting Brussels sprouts until browned, 5-8 minutes. Remove, toss withbacon and pomegranate seeds and season with 1 tsp. lemon-pepper mix. Add to platter. Heat roasting panover high heat until juices sizzle. Add 1/2 c. water, bring to boil, and scrape up browned bits. Remove fromheat. Carve pork, drizzle with pan juices and serve.

3-4 lb. New York (top loin)pork roast

5 tsp. lemon-black pepperseasoning mix

2 lbs. Brussels sprouts,trimmed (larger sproutscut in half lengthwise)

4 slices bacon1/2 c. pomegranate seeds

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AppetizersGrilled Sesame Chicken Skewers .....................................2Caramelized Onion and Bacon Tart ..................................37-Layer Tex-Mex Dip ......................................................3Layered Taco Dip ............................................................3Hamburger Dip ................................................................3Shrimp Dip ......................................................................3

This ’n ThatBroccoli Salad .................................................................4Fresh Salsa ......................................................................4Delicious Banana Nut Bread ............................................4Crispix Mix ......................................................................4Microwave Coffee Cup Scramble .....................................4CP Salad .........................................................................4Hot Beer Mustard ............................................................4Ranch Style Baked Beans ................................................4Toffee Muffins .................................................................4Crockpot Candy (Version 1) .............................................4Crockpot Candy (Version 2) .............................................4Mom’s Soup Dumplings ....................................................47-Can Soup ......................................................................4Berry Cheesecake Salad ..................................................4

Healthier FareWhole Wheat Cinnamon Raisin Rolls ...............................5Garlic Rye Toast ..............................................................5Maple Salmon .................................................................5Spicy Baked Sweet Potato Fries ......................................5Whole Wheat Pizza Crust ................................................5Low-Fat Raspberry Summer Sensation ............................5Pumpkin Bran Muffins .....................................................5Coconut Date Balls ..........................................................5Zucchini and Potato Bake ................................................5

Fall Harvest Table DinnerTrinity Squash Soup .........................................................6Autumn Waldorf Salad .....................................................6Caprese Canapes ..............................................................6Sweet Zucchini Cupcakes .................................................6Beer Cheese Spread ........................................................6Grant County Ratatouille ..................................................7Chocolate Beet Cake ........................................................7Smoked Catfish Profiteroles .............................................7Sweet Potato Souffle .......................................................7Sweet Potato Bourbon Bundt Cake ..................................7Charcuterie Crostini .........................................................7Martha’s Wundoful Encrusted Pork Loin ..........................7

Main DishesRustic Jambalaya .............................................................8BLT Pizza .......................................................................8Kraut Lover’s Casserole ...................................................8Main Dish Reubens ..........................................................8New Orleans Wine Sauced Chicken ..................................8Spinach and Potato Casserole ..........................................8Crockpot Beef Fajitas ......................................................8Overnight Casserole .........................................................8Sunday Morning Brunch ...................................................8The BEST Chicken Zucchini Casserole .............................8Crockpot Beef Stew .........................................................8Barbecued Chicken ..........................................................8Chicken Breast Supreme ..................................................8

DessertNew York Cheesecake with Chocolate Ganache ...............9Old Fashioned Sour Cream Raisin Pie ..............................9Rhubarb Dump Cake ........................................................9Hot Milk Sponge Cake .....................................................9Bun Bars .........................................................................9Krispie Ice Cream Dessert ...............................................91-2-3-4 Cake ...................................................................9Beat N Eat (White Frosting) ...........................................9Raspberry Pecan Bars ......................................................9Fruit Cocktail Torte .........................................................9Brown Sugar Cookies .......................................................9Out Of This World Raisin Butterscotch Pie .....................10Sour Cream Coffee Cake................................................10Chocolate Oat Snack Cake .............................................10Holiday Crack ................................................................10Monkey Bread ...............................................................10Cinnamon Sugar Cookies ................................................10Aunt Ruby’s Mayonnaise Cake........................................10Buster Bar Dessert ........................................................10Easy Apple Cake ............................................................10Lemon Crumb Bars ........................................................10Strawberries Devonshire ................................................10Chocolate Snowballs ......................................................10Devil’s Food Cake ..........................................................10Diamond Bars ................................................................11Walnut Apple Dessert ....................................................11Rhubarb Dessert ............................................................11Oatmeal Snickerdoodles .................................................11Streusel Cake ................................................................11Angelic Strawberry Dessert ...........................................11Almond Hershey Pie ......................................................11Mom’s Rhubarb Double Crust Pie ..................................11Dirt Cake .......................................................................11Treasure Puffs ...............................................................11

Kid’s RecipeCelebrate Your Cake ......................................................11Ants on a Log ................................................................11Cake Mix Cookies ..........................................................11Apple Cookies ................................................................11Pepperoni Cheese Stick Roll-Ups ...................................11Meatballs for Packer Party ............................................11

Grant, Iowa, Lafayette Shopping News 2016 ❖ Taste Of The Tri-County ❖

Delicious Banana Nut Bread3⁄4 cup butter or

margarine11⁄2 cups sugar11⁄2 cups mashed

bananas (4-6)2 eggs1 tsp. vanilla

2 cups all-purpose flour1 tsp, baking soda1⁄2 cup buttermilk or

sour milk1⁄2 cup broken walnuts,

if desired1⁄2 tsp. vinegar

Cream butter and sugar; gradually cream well. Blend in bananas, eggs and vanilla. Sift flour and soda. Alternate with buttermilk (sour milk with 1⁄2 tsp. vinegar) or sour milk, blend-ing just until well combined. Fold in walnuts, if desired. pour into greased loaf pan. Bake at 350°F. for 1 hour.


Crispix Mix8 cups Crispix cereal2 cups pretzels1 cup mixed nuts

(I use 1-2 cups)

1⁄2 cup butter or margarine

1 cup brown sugar4 Tbsp. Karo syrup

Mix butter, brown sugar and Karo syrup and bring to a boil. Pour over cereal mixture; mix well. Bake at 275°F. for 20 minutes. Mix again after 10 minutes to coat evenly. Yummy and addicting!

Joan P. Carey, Mineral Point, WI

Hot Beer Mustard1⁄2 cup dry mustard1⁄2 cup brown sugar2 Tbsp. vinegar

1⁄4 tsp. salt1-2 Tbsp. stale beer

Mix the first 4 ingredients and stir in stale beer to make a paste. Very good with cheese & crackers or on a burger.


Mom’s Soup Dumplings1 stick (4 oz.) butter1 cup water or milk1 tsp. salt1 cup flour

4 eggs2 tsp. parsley, chopped

(optional)

In heavy bottom saucepot, bring to a boil butter, water (or milk) and salt. Stir in flour until it pulls away from the pan, about 1 minute. Remove from the heat. Stir in one egg at a time (and parsley at this time) and beat until smooth with a heavy (or wooden) spoon. This will look a little sloppy at first, but mixes in smooth. Once all eggs are incorporated, the batter is ready to cook in broth. Bring soup to a slow boil. Drop batter by using two spoons and scooping about 1 tsp. into soup at a time. Dumplings will expand. They will float to the top. Let simmer for about 5-7 minutes. If too many are in soup, scoop out into bowl, reserve and continue making more, add back in when all dumplings are cooked. They are sure to disappear. Serve soup and enjoy.


Microwave Coffee Cup ScrambleTwo eggs2 Tbsp. milk2 Tbsp. shredded

Cheddar cheese

Salt and pepperOnions and green

pepper, if desired

Coat 12 oz. microwave-safe coffee mug with cooking spray. Add eggs and milk (onions and green pepper, if desired); beat until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30-45 seconds longer. Top with cheese; season with salt and pepper.

Elaine Stoffregen, Platteville, WI

Crockpot Candy (Version 1)16 oz. dry roasted salted

peanuts16 oz. dry roasted

unsalted peanuts12 oz. German sweet

chocolate bar

12 oz. milk chocolate morsels

11⁄2 blocks white almond bark (36 oz.)

Layer the ingredients in crockpot in the exact order begin-ning with peanuts and ending with white almond bark. Cook on low 2 hours. DO NOT STIR. It will look like nothing is melted so don’t worry. After 2 hours, stir and drop by tea-spoonful onto waxed paper. Note: I use the mini cupcake papers and tins.


Crockpot Candy (Version 2)2 lbs. salted dry roasted

peanuts4 oz. sweet chocolate

(4 squares)

12 oz. pkg. semi-sweet chocolate chips

21⁄2 lbs. white almond bark

Put the peanuts in the bottom of a 4 quart crockpot. Layer the sweet chocolate and chocolate chips over the peanuts and then the almond bark (break into pieces to fit). DO NOT STIR. Will be very full. Put lid on and cook 3 hours on low. Do not overcook. Get 2 cookie sheets and line them with mini cupcake liners (or use mini cupcake pans). After 3 hours, stir the mixture with wooden spoon until smooth. Drop the candy into cupcake liner using a small scoop or tablespoon. Allow to cool completely. Store in refrigerator. The peanuts roasting in crockpot makes them irresistible. Note: Try adding other ingredients before dropping the candy into cupcake liners. I added some caramel topping to the last batch I made.


Ranch Style Baked Beans2 Tbsp. butter1 lb. hamburger1 envelope dry onion

soup mix2 cans (#1) Bush’s Baked

Beans1 can chili beans1 can lima beans1 can pinto beans

1 can black beans1 can chickpeas1 cup ketchup1⁄2 cup water2 Tbsp. brown sugar2 Tbsp. prepared

mustard2 Tbsp. vinegar

Brown meat in butter. Stir in remaining ingredients. Pour into 21⁄2 qt. casserole dish or crockpot. Bake at 400°F. for 30-45 minutes or until hot and bubbly. Note: To avoid using butter or shortening, use a non-stick pan.


CP Salad10 oz. pkg. frozen peas,

thawed8 oz. pkg. imitation crab

meat, flaked

6-8 bacon strips, cooked and crumbled

1⁄2 cup mayonnaise1⁄4 tsp. onion powder

In a bowl, combine peas, crab and bacon. Combine mayon-naise and onion powder; fold into crab mixture. Cover and refrigerate until serving. Note: Can garnish with sliced hard cooked eggs, tomatoes, paprika or croutons.


7-Can Soup1 can diced tomatoes1 can kidney beans1 can black beans1 can pinto beans1 can diced tomatoes

with chilies

1 can fiesta corn1 can chiliSalt & pepper2 cups shredded

Velveeta cheese

Stir together tomatoes, beans, corn and chili. Add salt & pepper. Boil, then simmer for 15 minutes. Add Velveeta cheese. Let melt, then enjoy.

Phyllis Berning, East Dubuque, IL

Fresh Salsa4 large Roma tomatoes,

coarsely chopped2 Tbsp. cilantro, finely

chopped1⁄2 cup green onion,

finely chopped

2 green chilies, finely chopped

Juice of 1⁄2 limeSalt & pepper to taste

Mix all ingredients together and let stand 15 minutes before serving.

Mary Kay Abing, Cassville, WI

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THIS & THATThis & That Winner Rogene Needham Fennimore, WI

Berry Cheesecake Salad8 oz. cream cheese,

softened½ cup sugar8 oz. Cool Whip, thawed6 cups berries, I used:

3 cups strawberries, sliced

1 cup blackberries 1 cup blueberries 1 cup raspberries

In a bowl beat together the cream cheese and sugar until smooth. Fold in the cool whip. Fold in berries. Enjoy!

Kimberly Pope, Dubuque, IA

Toffee Muffins3 cups flour1 tsp. baking soda2⁄3 cup packed brown

sugar1 Tbsp. baking powder1⁄2 tsp. salt2 eggs

8 oz. pkg. toffee baking bits

1 cup milk1 cup sour cream6 Tbsp. butter, melted2 tsp. vanilla

Preheat oven to 350°F. Line 24 muffin cups. Mix all dry ingre-dients. Add milk, sour cream, butter, egg and vanilla. Mix all ingredients. Spoon into muffin cups. Bake 16-18 minutes or until done. Cool. Serve warm or cold.


Broccoli Salad6 slices bacon1 head broccoli1 red onion3⁄4 cup raisins3⁄4 cup sliced almonds

1 cup mayonnaise1⁄2 cup sugar2 Tbsp. white wine

vinegar

Cook bacon, cool and crumble. Cut broccoli into small pieces,

onion into thin slices. Combine bacon, raisins and nuts; mix

well. Mix mayonnaise, sugar and vinegar. Pour over salad and

chill. Rogene Needham, Fennimore, WI

2016 ❖ Taste Of The Tri-County ❖ Grant, Iowa, Lafayette Shopping News

Coconut Date Balls11⁄2 cups chopped dates1⁄3 cup butter2 Tbsp. fat-free egg

substitute (or 1 egg)1 Tbsp. skim milk1 tsp. vanilla extract

1⁄4 tsp. salt2 cups crisp rice cereal

(like Rice Krispies)1⁄3 cup unsweetened

shredded coconut (or as needed)

Combine dates and butter in medium saucepan. Cook over medium heat until butter is melted and dates are softened. Lightly beat egg, if using; add milk, vanilla and salt. stir into date mixture and heat about 2 minutes or until egg is cooked. Remove from heat and stir in Krispies. Using a table-spoon, shape mixture into walnut size balls and roll in coco-nut. Cover and chill at least 30 minutes. Store in refrigerator.

Sandra Kabele, Lancaster, WI

Whole Wheat Pizza Crust1 pkg. (21⁄4 tsp.) dry yeast11⁄2 tsp. salt1 tsp. sugar31⁄2 cups whole wheat flour (approx.)11⁄4 cups warm water (105°-115°F.)2 Tbsp. vegetable oil

All ingredients may be placed in a bread machine and set on dough selection OR - combine yeast, salt, sugar and 2 cups flour. With mixer at low speed, gradually beat in water and oil. Beat 2 minutes at medium speed, scraping bowl. Add enough additional flour to make a stiff dough. Knead for about 10 minutes. Place in large greased bowl and cover with clear wrap and towel. Let rise until doubled, about 1 hour. Makes two 12 inch pizzas.


Whole Wheat Cinnamon Raisin Rolls1-11⁄2 cups all-purpose

flour11⁄2 cups whole wheat

flour1⁄4 oz. pkg. active dry

yeast1⁄2 cup raisins1 cup boiling water

3 Tbsp. vegetable oil1⁄2 tsp. salt1 egg3 Tbsp. honeyApprox. 1⁄4 cup butter1⁄4 cup chopped nuts2 Tbsp. wheat germ1 tsp. ground cinnamon

You may use your bread machine on dough setting and combine the first 8 ingredients according to your machine’s directions. OR - In a large bowl. combine 1 cup all-purpose flour and yeast. Soak raisins in 1 cup of boiling water for 5 minutes; drain, reserving 2⁄3 cup of liquid; set raisins aside. Stir oil, honey and salt into reserved liquid; cool to 115°-120°F. Beat honey mixture into flour mixture; add egg. Beat at low speed until combined. Beat 3 minutes at high speed. Stir in whole wheat flour and raisins. Knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled (about 1 hour). Punch dough down and let rest 10 minutes. Divide into 2 pieces. Roll out dough. Spread with butter. Sprinkle on nuts, wheat germ and cinnamon. Roll up, slice and place in greased 9x13 inch pan. Double in size. Bake at 350°F. for 20 minutes. Turn out on wire rack to cool.


Garlic Rye Toast1⁄2 stick (1⁄4 cup)

margarine, softenedGarlic powder24 slices party rye bread

Spread margarine on the bread and then sprinkle with the garlic powder. Arrange slices on a baking sheet and bake in oven at 400°F. for 10 minutes or until crisp. Yield: 24. Approx. cal./serving: 35.


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Maple Salmon1/4 cup maple syrup2 tablespoons soy sauce1 clove garlic, minced1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Peg Sturmer, Lancaster

Spicy Baked Sweet Potato Fries6 sweet potatoes, cut

into French fries2 tablespoons canola oil

3 tablespoons taco seasoning mix

1⁄4 teaspoon cayenne pepper

Preheat the oven to 425 degrees F (220 degrees C). In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Nicole Lewin, Darlington, WI

Zucchini and Potato Bake2 medium zucchini,

quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1⁄2 cup dry bread crumbs

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced1⁄4 cup olive oilpaprika to tastesalt and ground black

pepper to taste

Preheat oven to 400 degrees F (200 degrees C). In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Tracy Salis, Platteville

Low-Fat Raspberry Summer Sensation1 pint raspberry sorbet

or sherbet1 cup cold fat free milk1 pkg. (4 serving size)

vanilla fat free sugar free instant pudding and pie filling

8 oz. Cool Whip Free whipped topping

1 cup red raspberries

Line 9x5 Loaf pan with foil. Spoon sorbet into pan. Spread and freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes until well blended. Gently stir in whipped topping. Spread pudding mixture over frozen sorbet in pan. Freeze 3 hours or over-night. To unmold, invert pan onto plate. Remove foil. Top with raspberries just before serving. Let stand 10-15 minutes to soften. Cut into 12 slices. 100 calories per slice.

Kris Fry, Fennimore, WI

Pumpkin Bran Muffins1 cup whole wheat flour3⁄4 cup wheat bran3⁄4 cup sugar11⁄2 tsp. cinnamon1 tsp. baking powder1 tsp. baking soda1⁄2 tsp. salt1 cup canned pure

pumpkin

2 eggs2⁄3 cup buttermilk1⁄4 cup oilOrange Cream:1⁄2 cup sour cream2 Tbsp. powdered sugar2 tsp. grated orange

zest

Preheat oven to 350°F. Line muffin pans with muffin liners. In a large bowl, whisk together flour, wheat bran, sugar, cin-namon, baking powder, baking soda and salt. In a separate bowl, whisk together pumpkin, eggs, buttermilk and oil. Fold pumpkin mixture into flour mixture just until combined. Fill liners 2⁄3 full. Bake 20-25 minutes. Serve muffins with orange cream.

Cathy Skaife, Platteville, WI

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Cream Cheese Frosting

Preheat oven to 350 degrees. Line cups of a standard (12

cup) muffin tin with paper or foil liners. Set aside. In a medium

bowl, mix together flour, brown sugar, baking powder, cinna-

mon, and salt. Mix in nuts. In another bowl, combine zucchini,

oil, eggs, and vanilla; add to flour mixture and mix just until

combined (do not over mix). Divide batter evenly among cups.

Bake until a toothpick inserted in the center of a cupcake

comes out clean, 40 to 45 minutes. Cool in tin on a wire rack

for 10 minutes; turn cupcakes out, right side up and cool com-

pletely. Meanwhile, make frosting. Using an offset spatula or

butter knife, spread Cream Cheese Frosting on cupcakes. The

frosted cupcakes are best eaten within 1 day.

{ recipe }

Sweet Zucchini Cupcakes

{ ingredients }

1½ cups all purpose flour,

1 cup packed dark-brown

sugar2 teaspoons baking powder

½ teaspoon ground cinna-

mon½ teaspoon salt

½ cup coarsely chopped

pecans or walnuts

1 zucchini (10 ounces),

coarsely grated (1½ cups)

1⁄3 cup vegetable oil

2 large eggs, lightly beaten

½ teaspoon pure vanilla

extract

Preheat oven to 350 degrees. Line cups of a standard (12

cup) muffin tin with paper or foil liners. Set aside. In a medium

bowl, mix together flour, brown sugar, baking powder, cinna-

mon, and salt. Mix in nuts. In another bowl, combine zucchini,

oil, eggs, and vanilla; add to flour mixture and mix just until

combined (do not over mix). Divide batter evenly among cups.

Bake until a toothpick inserted in the center of a cupcake





coarsely grated (1½ cups)

2 large eggs, lightly beaten

Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Whisk together flour. sugar, cocoa powder, baking soda, and ¾ teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1¼ cups beet puree (reserve remaining puree for another use. Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until toothpick comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan and discard parch-ment. Let cool completely, right side up. Trim top of the cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

{ recipe }Chocolate Beet Cake{ ingredients }4 medium beets, trimmed,

peeled, and cut into 2-inch chunks

2 cups All-purpose flour1½ cups sugar½ cup unsweetened

Dutch-process cocoa powder

1½ teaspoons baking sodaSalt2 large eggs¾ cup warm water¼ cup safflower oil1 teaspoon pure vanilla

extractVegetable oil cooking spray







Preheat oven to 350 degrees. Place tomatoes on a greased

baking sheet. Drizzle with 2 tablespoons oil and bake until

slightly dry. About 30 minutes. Remove the tomatoes from

the oven and set aside. Meanwhile, in a colander, toss the

eggplant with 1½ teaspoons salt. Let sit 20 minutes, then

squeeze out excess liquid. In a large Dutch oven or heavy

pot, heat ¼ cup oil over medium heat. Add onion and cook,

stirring occasionally, until translucent, about 5 minutes. Add

garlic and cook until onions and garlic are soft, about another

5 minutes. Add peppers and cook, stirring, until crisp-ten-

der, approximately 4 minutes. Add the roasted tomatoes,

eggplant, zucchini, and oregano to the pot. Cook, stirring

occasionally, until mixture comes to a simmer. Reduce heat

to medium-low, partially cover, and cook at a gentle simmer

until vegetables are tender but not mushy, about 15 minutes.

Season to taste with vinegar, salt, and pepper. Serve.

{ recipe }Grant County Ratatouille{ ingredients }2 lb. fresh tomatoes, peeled, seeded and 1 inch diced6 tablespoons extra-virgin olive oil

1 large eggplant (1 pound), cut into 1-inch pieces1½ teaspoons salt¼ cup vegetable oil2 large yellow onions or 1 pound total), diced large

1 head garlic, cloves smashed and peeled2 bell peppers (any color), seeded and diced large2 large zucchini (1 pound total), diced large1 tablespoon fresh oregano leaves2 to 3 tablespoons red-wine vinegarSalt and pepper to taste

Trim pork loin as desired. Mix the mustard and Wundoemus

seasoning together in a bowl. Rub the pork loin on all sides

with the Wundoemus/mustard mixture. Place the pork loin on

a wire rack on a cookie sheet and sprinkle the top with the

fresh thyme leaves. Roast the pork loin in a 350 degree oven

for about 1-1½ hours until the internal temperature is 150

degrees. At that point, remove the loin from the oven and let it

rest at room temperature for about 20 minutes. Slice and serve.

{ recipe }

Martha’s Wundoful Encrusted Pork Loin

{ ingredients }

5-6 pound pork loin roast

2 tablespoons Wundoemus

seasoning

3 tablespoons Martha’s

Mustard

1 cup fresh thyme leaves

Trim pork loin as desired. Mix the mustard and Wundoemus

seasoning together in a bowl. Rub the pork loin on all sides

with the Wundoemus/mustard mixture. Place the pork loin on

a wire rack on a cookie sheet and sprinkle the top with the

fresh thyme leaves. Roast the pork loin in a 350 degree oven

for about 1-1½ hours until the internal temperature is 150

degrees. At that point, remove the loin from the oven and let it

rest at room temperature for about 20 minutes. Slice and serve.

{ ingredients }

5-6 pound pork loin roast

2 tablespoons Wundoemus

seasoning

Preheat oven to 350 degrees. Place potatoes on a baking

sheet and bake for 1–1½ hours or until completely tender in

the center. Cool until easy to handle, cut each potato in half

and scoop the flesh from the outer skin into a mixing bowl.

Break up and puree the potatoes with a mixer or in the food

processor. When the potatoes are smooth, add the remain-

ing ingredients one at a time until completely blended.

Put the potatoes in a baking dish and bake at 350 degrees

until heated to serving temperature, about 45–50 minutes.

Remove the potatoes from the oven and serve.

{ recipe }Sweet Potato Soufflé{ ingredients }6 large sweet potatoes½ lb. of butter1 cup of brown sugar

2 Tbsp. Vanilla½ tsp. salt1 cup heavy cream

Cut the acorn squash in half and roast it in the oven at 350

degrees until the flesh is soft. Set the acorn aside to cool.

When cool, scoop the flesh out of the acorn squash and

puree it in a food processor until it is smooth. Reserve this

squash for later use. Heat the oil in a large soup pot until hot.

Add the summer squash and sauté it for about 5 minutes or

until it is lightly browned. Add the broth, butternut squash,

onion, apple, curry, ginger and coconut milk. Simmer the

ingredients on low heat until the butternut squash is soft and

falls apart. Add the pureed acorn squash and blend well.

Finish the soup with the cream and seasonings. Garnish with

a sprinkle of cinnamon if desired.

{ recipe }

Trinity Squash Soup

{ ingredients }

1 whole acorn squash

2 tablespoons olive oil or

other vegetable oil

½ pound summer squash

(zucchini or yellow), sliced

2 cups prepared vegetable

or chicken broth

½ pound trimmed butternut

squash cut into 1 inch

cubes1 large onion, chopped

1 medium apple, any variety,

peeled and diced

1 teaspoon curry powder

1 cup heavy cream

1 teaspoon grated fresh

ginger

Salt and freshly ground

pepper to taste

1 14-ounce can light coco-

nut milk

Cinnamon (optional)

regional chamber

Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Whisk together flour. sugar, cocoa powder, baking soda, and ¾ teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1¼ cups beet puree (reserve remaining puree for another use. Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and

{ recipe }

1½ teaspoons baking soda

Vegetable oil cooking spray

Preheat oven to 325 degrees. In the bowl of an electric mixer

with the paddle attachment, mix together brown sugar,

butter, and eggs until very light and fluffy. Add sweet pota-

to and vanilla; beat to combine. Add flour, milk, bourbon,

baking powder, pie spice, and salt; mix together until just

incorporated. Lightly spray a 10 or 12 cup Bundt pan with

cooking spray. Sprinkle bottom and up sides of the pan with

pecans. Pour in cake batter. Bake until a toothpick inserted

in the center of the cake comes out clean, 50 to 60 minutes.

Let cool 10 minutes. Remove from pan; cool completely on

wire rack. Brush cake with bourbon syrup. Serve cake slices

with any remaining syrup.

Bourbon Syrup

In a small sauce pan, bring sugar and ½ cup water to a boil.

Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until

syrupy, about 5 minutes.

{ recipe }

Sweet- Potato Bourbon Bundt Cake

{ ingredients }

1½ cups firmly packed dark

brown sugar

1⁄3 cup unsalted butter, soft-

ened, plus more for pan

2 large eggs

1 cup cooked sweet potato

1 teaspoon pure vanilla

extract

2¾ cups all purpose flour

¾ cup milk

1⁄3 cup bourbon or apple

juice1 tablespoon baking powder

1 teaspoon pumpkin pie

spice

¾ teaspoon salt

Nonstick cooking spray with

flour

3 tablespoons chopped

pecans

1 cup sugar


extract

1 teaspoon unsalted butter

2 tablespoons bourbon



cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

Preheat oven to 350 degrees. Place tomatoes on a greased

baking sheet. Drizzle with 2 tablespoons oil and bake until



the oven and set aside. Meanwhile, in a colander, toss the

{ recipe }

smashed and peeled2 bell peppers (any color), seeded and diced large2 large zucchini (1 pound 1 tablespoon fresh oregano 2 to 3 tablespoons red-wine

Martha’s Wundoful Encrusted Pork LoinMartha’s Wundoful Encrusted Pork Loin

{ ingredients }Martha’s Wundoful Encrusted Pork LoinMartha’s Wundoful Encrusted Pork Loin

{ ingredients } { recipe } { recipe }Sweet Potato Soufflé{ ingredients }

with any remaining syrup.

Bourbon Syrup

In a small sauce pan, bring sugar and ½ cup water to a boil.


1 cup sugar


Profiteroles

Heat oven to 400 degrees. In 2½ quart saucepan, heat water

and butter to rolling boil. Stir in flour all at once and reduce

heat to low. Stir vigorously over low heat about 1 minute or

until mixture forms a ball; remove from heat. Beat in eggs, one

at a time and continue beating until fully mixed and smooth.

On greased or papered cookie sheet, drop dough by heap-

ing teaspoonful about 3 inches apart. Bake 35 to 40 minutes

or until puffed and completely golden brown. Cool away

from draft, about 30 minutes.

Smoked Catfish Pate’

Chop the catfish into ½ inch pieces. In a bowl, stir together

catfish and softened cream cheese until completely blend-

ed. Add onion, lime juice, sour cream and mix thoroughly.

Season with salt and white pepper to taste.

Cooks’ note: Pãté can be made a day ahead, covered and

chilled.For Service: Cut the top off of each profiterole and fill the

puffs with catfish pate’. Replace the tops and garnish the

puffs with craisins and a fresh dill sprig.

{ recipe }

Smoked Catfish Profiteroles

{ ingredients }

1 cup water

½ cup butter or margarine1 cup all-purpose flour

4 eggs

½ pound smoked catfish

fillets (other smoked fish

may be used)

1 (8-ounce) package cream

cheese, softened

¼ cup minced red onion

1 tablespoon fresh lime juice

½ cup sour cream

Salt and white pepper to

taste

{ recipe }


syrupy, about 5 minutes.Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until

syrupy, about 5 minutes.





heat to low. Stir vigorously over low heat about 1 minute or

until mixture forms a ball; remove from heat. Beat in eggs, one

at a time and continue beating until fully mixed and smooth.

On greased or papered cookie sheet, drop dough by heap-

ing teaspoonful about 3 inches apart. Bake 35 to 40 minutes

or until puffed and completely golden brown. Cool away

Chop the catfish into ½ inch pieces. In a bowl, stir together

catfish and softened cream cheese until completely blend-

ed. Add onion, lime juice, sour cream and mix thoroughly.

Cooks’ note: Pãté can be made a day ahead, covered and

For Service: Cut the top off of each profiterole and fill the

For Service: Cut the top off of each profiterole and fill the

puffs with catfish pate’. Replace the tops and garnish the

¼ cup minced red onion¼ cup minced red onion

1 tablespoon fresh lime juice

Salt and white pepper to

Pickled Red Onion

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a bowl. Pour vinegar mixture over the onions. Cover bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.Crostini

Mix the melted butter and garlic. Brush each slice of bread with garlic butter and lay out on a cookie sheet. Bake the garlic bread slices until toasted and crisp.

{ recipe }Charcuterie Crostini{ ingredients }

½ cup apple cider vinegar1½ teaspoons salt1 cup warm water

1 medium red onion, thinly sliced

1 tablespoon sugar

½ pound French bread, baguette or hard rolls, thinly sliced

¼ pound melted butter2 cloves fresh garlic, minced

eggplant, zucchini, and oregano to the pot. Cook, stirring

occasionally, until mixture comes to a simmer. Reduce heat

to medium-low, partially cover, and cook at a gentle simmer

until vegetables are tender but not mushy, about 15 minutes.

Season to taste with vinegar, salt, and pepper. Serve.

Drink the remaining beer in the bottle. Using a heavy-duty

mixer, slowly mix the ingredients together on low speed,

adding the 6 oz. of beer a little at a time until well blended.

Can be made the day before, covered and chilled.

For Service: Salami or summer sausage, thinly sliced. Fresh

rosemary On each crostini, pipe or spoon a small amount of

beer cheese spread on one side. Place a slice of sausage on

the cheese spread. Garnish with a small amount of pickled

red onion and a sprig of rosemary.

{ recipe }

Beer Cheese Spread

{ ingredients }

1 lb. sharp cheddar cheese spread, room temperature

¼ teaspoon hot sauce or to taste

6 oz. flavorful amber or dark beer

Maple Syrupby

Cook’s Christmas TreesFennimore, WI

Bell Peppers & Zucchiniby

Driftless MarketPlatteville, WI

Martha’s Hot Mustardby

Martha’s Hot MustardLancaster, WI

Dinner Rolls & Apple Pie by

Sinsinawa BakerySinsinawa, WI

Sweet Potatoes & Eggplant by

Steele’s Greenhouse Brodhead, WI

Pork Loinby

Weber Meats Cuba City, WI

Wundoemus Spice Blendby

Wundoemus Platteville, WI

Honeyby

Willow Creek ApiariesPotosi, WI

Summer Sausageby

The Butcher ShopFennimore, WI

Mozzarella Ballsby

Crave BrothersWaterloo, WI

Cheese Spreadby

Gile CheeseCuba City, WI

French Breadby

Quality BakeryDodgeville, WI

Grape Tomatoes & Fresh Basil by

Sun Garden Greenhouse Lancaster, WI

Onion, Squash & Zucchini by

Two Onion FarmBelmont, WI

Baconby

Avon Meat LockerDarlington, WI

Bleu Cheeseby

Carr Valley CheeseFennimore, WI

Sweet Potato Bundt Cakeby

Ma’s BakeryBloomington, WI

Gourmet Popcornby

Rural Route 1 PopcornMontfort, WI

adno=488584-01

Chocolate Beet Cakeby

Timothy’s BakeryFennimore, WI

Local Ingredient Shopping List...

Deb JennyReal Estate, Inc.

L. A. Jenny Plumbing & Heating Co. Inc.

Grant CountyDairy Promoters

{ recipe }

Sweet Zucchini Cupcakes

Chocolate Beet Cake{ ingredients }

One of the goals of the Platteville Regional Chamber is to showcase our ag-tourism opportunities and those agricultural businesses and attractions that fall into

the wonderful representation of this industry. In June, we hosted our first “Day on the Farm” which proved to be a great success.

Our recent “Fall Harvest Table Dinner”, held on September 24 th at Digman Grain Farms in Platteville, was a “WOW”. We partnered with the Southwest Wisconsin Technical College Culinary Program in an effort to make the connections between

local food producers and the educational opportunities available to anyone wanting to have a career in the food industry.

A full-house of 200 people enjoyed a great evening and we were excited to present to the Culinary Scholarship program a check for over $2,500!

Platteville is blessed with having strong agricultural roots, which offers us the opportunity to enjoy some of the freshest and highest quality meats, cheeses, produce, dairy products, wines and beer possible.

We have listed the recipes here that we enjoyed at our event so

that everyone can experience the enjoyment of local foods. A listing of where you can get your ingredients for these recipes is also included. Please check out these producers when making your meal time plans! It’s amazing how many there are in the region – Enjoy!

Kathy KoppExecutive Director, Platteville Regional Chamber

Drink the remaining beer in the bottle. Using a heavy-duty

mixer, slowly mix the ingredients together on low speed,

adding the 6 oz. of beer a little at a time until well blended.

Can be made the day before, covered and chilled.

For Service: Salami or summer sausage, thinly sliced. Fresh

rosemary On each crostini, pipe or spoon a small amount of

beer cheese spread on one side. Place a slice of sausage on

the cheese spread. Garnish with a small amount of pickled

red onion and a sprig of rosemary.

Beer Cheese Spread

{ ingredients }


¼ teaspoon hot sauce or to taste

6 oz. flavorful amber or dark beer

French Bread

Quality Bakery


Finish the soup with the cream and seasonings. Garnish with

Wash and carefully pat dry the endive and basil leaves. In the center of each endive leaf, place a grape tomato, basil leaf and mozzarella ball. Mix the vinegar, olive oil, salt and pepper. Drizzle the dressing over each appetizer. Garnish with chopped olives (optional).

{ recipe }Caprese Canapes{ ingredients }24 leaves Belgian endive½ cup balsamic vinegar24 grape tomatoes¼ cup extra virgin olive oil24 fresh basil leaves

Salt and pepper to taste24 small balls fresh mozza-rella cheese (often labeled Bocconcini)

regional chamber

One of the goals of the Platteville Regional Chamber is to showcase our ag-tourism opportunities and those

local food producers and the educational opportunities local food producers and the educational opportunities available to anyone wanting to have a career in the food industry.available to anyone wanting to have a career in the food industry.

that everyone can experience the enjoyment of local foods. A that everyone can experience the enjoyment of local foods. A listing of where you can get your ingredients for these recipes is

fall Harvest Table Dinner

GRAIN FARMS

Sweet Zucchini Cupcakes by

Cake & Eat It, TooPlatteville, WI

Coffeeby

Badger Bros. CoffeePlatteville, WI

SUPPORTING WINERIES

Potosi BrewingPotosi

Spurgeon’s WineryHighland

Whispering BluffsPotosi

Bauer-Kearns WineryPlatteville

Weggy WineryMuscoda

Sinnippee Valley Vineyard & Winery

Cuba City

Butter, Cream Cheese, Milk, Cream & Sour Cream byPrairie Farms Dairy

Dubuque, IA

Chocolate Trufflesby

JAS CandiesPlatteville, WI

Cut the acorn squash in half and roast it in the oven at 350

degrees until the flesh is soft. Set the acorn aside to cool.

















Beer Cheese Spread

{ ingredients }


¼ teaspoon hot sauce or to taste { recipe } { recipe }Caprese CanapesCaprese CanapesCaprese CanapesCaprese Canapes

{ ingredients }{ ingredients }

Fry the bacon until crisp. Remove the bacon and set it aside, leaving the fat in the pan. Add the onion to the bacon fat and sauté 5 minutes or until the onion is soft. Remove the onions from the heat. In the pan with the onions, combine the vinegar, water, brown sugar, and cornstarch. Heat the ingredients until the mixture reaches a full boil and is thick-ened. Remove from the heat and add the bacon marmalade. Add salt and pepper to taste. Serve while warm on spinach or other salad greens.For Service: Mixed salad greens, amount to taste1 Granny Smith apple, sliced and poached in apple juiceGrape tomatoes, cranberries, walnuts, crumbled bleu cheesePlaced desired amount of salad greens on a serving plate. Arrange apple slices on top. Garnish with grape tomatoes, cranberries, walnuts and bleu cheese as desired. Drizzle with warm bacon marmalade dressing.

{ recipe }Autumn Waldorf Salad{ ingredients }Bacon Marmalade Dressing6 slices bacon, diced½ cup red onion, minced½ cup white vinegar¾ cup water

¼ cup brown sugar2 teaspoons cornstarch¼ cup bacon marmaladeSalt and pepper to taste

Grant, Iowa, Lafayette Shopping News 2016 ❖ Taste Of The Tri-County ❖ Page 7

during the holidays…hot beer mustard 1⁄ 2 cup dry mustard 1⁄ 2 cup brown sugar 2 tbsp. vinegar...

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