taste of winter recipe book 2011

Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 8

Rosemary Mint Sugar CookiesWendy Nickel, Kiester, MN1 -17.5 oz. Sugar Cookie Mix1 stick or 1/2 C Butter or Marg. softened1 Egg1 Tbls. fresh Rosemary, chopped1 Tbls. fresh Mint, choppedCrystal Sugar for Garnish

Heat oven to 375°. Stir cookie mix, softened butter, egg, rosemary & mint in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch ea. Place 2'' apart on ungreased cookie sheet. Bake for 6 minutes. Remove from oven, sprinkle with sugar, bake another minute, remove from pan. Cool for at least 1 min. before removing from cookie sheet. Cool completely. Store in airtight container. Yields 36 cookies.––––

Pumpkin Pie CakeClarice Baaken, Albert Lea, MN1 - 29 oz. Large Can of Pumpkin1 - 12 oz. Large Can Evaporated Milk4 tsp. Pumpkin Pie Spice or 2 tsp. cinnamon,

1 tsp. ginger, 1/2 tsp. cloves1/2 tsp. Salt1 Cup Sugar3 Eggs, beaten

Beat all together. Pour into a 9x13 pan.1 Yellow Cake Mix1 1/2 Sticks Butter, melted1/2 Cup Pecan

Sprinkle one pkg. yellow cake mix over the top of pumpkin mixture in pan. Drizzle melted butter over top of cake mix. Sprinkle with nuts. Bake 50 minutes at 350° or until brown. Serve with whip cream.––––

Rolls - Streusel Coffee CakeMarilyn Wendt, Albert Lea, MN4 1/4 Cups Flour1 pkg. Dry Yeast1 Cup Milk 120°-130°1/3 Cup Sugar1/3 Cup Margarine1/2 tsp. Salt2 Eggs

Beat milk, yeast, eggs, margarine & 2 cups flour. Add remaining ingredients. Beat on slow speed until smooth. Let rise until double. Punch down. Press dough into 2-8'' pans greased. Top with streusel of 2/3 cup brown sugar, 2/3 cup flour, 1/3 cup butter. Sprinkle with nuts. Press into dough. Let rise until double. Bake 375° about 45 minutes until golden brown. I used my mixer for all, on the lowest speed.––––

Apple Crumb Pizza Pie Katie Koziolek, Hartland, MNPastry for 8'' 2 crust pie Crumble topping: 6-7 tart apples (about 6-8 C) Braeburn’s best 3/4 cup all-purpose flour 1 teaspoon Fruit Fresh 1/2 cup sugar (or Sugar’n’Spice*) 1 cup Sugar’n’Spice* 1/2 cup butter or margarine

Prepare pastry as for pie, except roll into one-inch larger than a 12” pizza pan. (This will also work in a jelly roll pan). Ease into pan and flute edge. Make crumb topping by cutting butter into flour and sugar. Cut cored apples into thinly sliced wedges. Peeling is optional. (I like to slice the apples and core it at the same time by cutting the apple in half and neatly slice the apples through the core and then remove the core. Beginning at the edge of the crust overlap slices in a circle and finish with center. If there are more apples, make a second row staggered. (Make stripe rows in a jelly-roll pan.) Sprinkle with Fruit Fresh and Sugar and Spice. Top with crumble topping. Bake in 450˚ oven for 30 minutes or until apples are tender. Serve warm. Makes 8-10 serv-ings. *SUGAR ’N’ SPICE Mix together: 2 cups sugar, 2 T cinnamon, 1/2 teaspoon dried orange rind, 1/2 t. nutmeg. Store in shaker jar and use for French toast topping, cinna-mon rolls, cinnamon toast, cereal topping. It can be made lighter by substituting part of the sugar with Splenda or sugar substitute. ––––Honey & Spice CookiesWendy Nickel, Kiester, MN3/4 Cup Honey 1/2 Cup Butter1 Egg 2 Cups Flour1 Cup Raisins 1 Cup Walnuts optional1/4 tsp. Salt 1 tsp. Cinnamon1/4 tsp. Nutmeg 1 tsp. Soda

Heat honey & butter in saucepan. Let cool. Blend in egg. Sift together flour, salt, cin-namon, nutmeg & soda. Blend all together. Stir in raisins & walnuts. Heat over 375°. Roll 2 T of dough into balls. Place on prepared cookie sheet. Bake for 10 minutes. These are great with blueberry jam or preserves used as "sandwich" filling.––––

Ice Box CookiesCindy Martin, Albert Lea, MN1 Cup Shortening (best with butter)1 Cup Brown Sugar1 Cup White Sugar2 Eggs, well beaten1 1/2 Cup Flour1 tsp. Soda1 tsp. Salt3 Cups Oatmeal1/2 Cup Nut Meats1 Cup Coconut1 tsp. Vanilla

Mix & chill a little. Form in rolls and wrap in wax and chill further. Slice roll. Bake at 350° for 6 to 8 minutes.––––

Rum CakeDarlene Winter, Albert Lea, MN1 Cup Chopped Nuts1 Box Yellow Cake Mix1 - 3 3/4 oz. Vanilla Instant Pudding Mix4 Eggs1/2 Cup Cold Water1/2 Cup Wesson Oil1/2 Cup Dark Rum

Grease & flour 10'' tube pan. Sprinkle nuts on bottom of pan. Pour batter over nuts. Bake 1 hour at 325°. Cool. Invert on plate, prick top. Spoon & brush glaze over top.Glaze: 1/4 cup butter, 1 cup sugar, 1/4 cup water, 1/2 cup rum. Melt butter, add water & sugar. Boil 5 minutes. Remove and stir in rum.––––

Easy DessertMarilyn Wendt, Albert Lea, MN1 Can Pineapple Tidbits, drained1 Yellow Cake Mix1/4 Cup Walnuts1 Can Cherry Pie Filling1 Cup Melted Butter or Ole1 1/2 Cup Coconut

Place pineapple & pie filling into 9x13 pan. Sprinkle cake mix and coconut over top. Cover with melted butter or ole & walnuts. Bake 350° for 30 min. You can use all sugar free ingredients. Serve warm with cool whip or ice cream.––––

Layered Cracker BarsDarlene Winter, Albert Lea, MNLine 9x13 pan with Keebler Club Crackers3/4 Cup White Sugar1 Stick Margarine1/2 Cup Brown Sugar1/4 Cup Milk1 Cup Crushed Graham Crackers

Boil til thick. Add 1 tsp. vanilla. Cool. Spread on crackers. Put layer of crackers on top.Frost With:1/2 of 6 oz. pkg. Chocolate Chips2/3 Cup Peanut Butter1/2 of 6 oz. pkg. Butterscotch Chips

Melt and spread over top.––––Chocolate Peanut Butter Pie Katie Koziolek, Hartland, MN1-9 inch baked Chocolate Pie Crust8 oz. cream cheese, softened1 cup chocolate chips (milk or semi-sweet)1/2 cup powdered sugar 2 tablespoons corn syrup 3/4 cup peanut butter, creamy or crunchy 1 tablespoon butter or margarine (not low-fat) 1 teaspoon vanilla 2 cups whipped topping (Cool Whip)

Melt chocolate chips, syrup and butter in small bowl in microwave up to 2 minutes, stirring often until chips melt. Stir until smooth and spread on pie crust. Let set while preparing rest of filling. Filling: Beat together until smooth: cream cheese, powdered sugar, peanut butter and vanilla. Fold in whipped topping. Spread over chocolate in pie shell. Garnish with chocolate chips, toffee candy pieces or warmed peanut butter or mini Reese’s piec-es. Chill 4 hours or until firm. CHOCOLATE PIE CRUST Just before add-ing water to regular pie crust, stir in 3 table-spoons chocolate drink powder (Quick), then add water and toss to form ball for rolling. Roll into pie pan, flute edge and prick crust. Bake at 400˚ for 10 minutes. Or To 1+1/4 cups chocolate graham cracker crumbs stir in 3 tablespoons melted butter or margarine. Press into pie pan. Or Use chocolate syrup for part of the water in a regular pie crust. ––––

DESSERTS February 2011Freeborn County Shoppers

13th Annual

Featuring Recipes from Albert Lea and Freeborn County Residents

Taste of Winter

Recipe Book and

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/ Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 7

APPETIZERS DESSERTSCrinkle-top Molasses CookiesBeth Huston, Albert Lea, MN2/3 cup canola oil1/2 cup white sugar1/2 cup brown sugar1 egg1/4 cup molasses1 cup all-purpose flour1 cup whole-wheat flour2 tsp. baking soda1/4 tsp. salt1 tsp. ground cinnamon1 tsp. heaping ground ginger1 tsp. vanilla3/4 tsp. ground cloves1/3 cup white sugar for rolling dough balls

Mix all ingredients together & make 2 dozen dough balls and roll in white sugar. Bake at 350 degrees for 9 minutes. Let the cookies cool on the cookie sheet and they'll be soft in the middle and crispy on the edges. They are so good in the winter! ––––Zucchini BrownieMarilyn Wendt, Albert Lea3 Eggs1 Cup Sugar1/2 Cup Vegetable Oil1 Cup Zucchini, grated1 tsp. Vanilla1 1/2 Cups Flour1/4 Cup Cocoa1 tsp. Soda1/4 tsp. Salt1/2 tsp. Cinnamon

Beat eggs, sugar and oil. Add zucchini & vanilla. Combine and add remaining ingre-dients. Bake in greased 9x13 pan 350° 20-30 minutes. Frost when cooled.––––White House CookiesClarice Bakken, Albert Lea, MN2 sticks Butter or Margarine1 Cup Vegetable Oil1 Cup Brown Sugar1 Cup White Sugar3 Egg1 tsp. Vanilla3 1/2 Cups Flour1 tsp. Baking Soda1 tsp. Cream of Tarter1 Cup Rice Krispies1 Cup Oatmeal1 Cup Coconut1 Cup White Chips

Cream together butter & sugar. Add eggs and vanilla. Sift together flour, baking soda and cream of tarter, add to creamed mixture. Add cereal, oatmeal, coconut and chips. Drop by teaspoon on to an ungreased cookie sheet. Bake at 350° 12-15 minutes. I use parchment paper so cookies don't stick.

Vanilla Chip DessertClarice Baaken, Albert Lea, MN3 Cups Vanilla Wafer Crumbs (about 60)1/2 Cup Butter, melted3 Tbls. Brown Sugar1 - 12 oz. pkg. Vanilla White Chips2 - 8 oz. pkgs. Cream Cheese, softened2 Cups Sour Cream (16 oz.)1 - 8 oz. Cool Whip, thawed

Mix wafer crumbs, butter and brown sugar. Press into a greased 9x13 pan. Bake at 350° for 5-8 minutes, cool. In microwave melt chips stir until smooth. In a large bowl beat cream cheese & sour cream until smooth. Add melted chips & beat well. Fold in whip topping. Pour over crust. Cover and refriger-ate for 2 hours or till set. Drizzle chocolate topping over it before serving.––––

Cherry Dream CakeCarol Ohm, Alden, MN1 White Cake Mix1 - 3 oz pkg. Cherry Gelatin1 1/2 Cups Boiling Water1 - 8 oz. pkg. Cream Cheese, softened2 Cups Whipped Topping1 - 21 oz. Can Cherry Pie Filling

Prepare cake mix according to pkg. direc-tions, using a greased 9x13 baking pan. Bake at 350° for 30-35 min or until toothpick comes clean. Dissolve gelatin in boiling water. Cool cake on wire rack for 3-5 min. Poke holes in cake with a meat fork; gradu-ally pour gelatin over cake. Cool for 15 min-utes. Cover & refrigerate for 30 min. In mix-ing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Serves 20.––––

Cheese-Cake BarsOda Meyer, Walters, MN2 - 8 ct. cans Crescent Rolls1 - 8 oz. Cream Cheese1/2 Cup Sugar1 Egg Yolk, save the white1/2 tsp. Vanilla

In medium bowl mix cream cheese, sugar & egg yolk & vanilla. Lay 1st pkg. crescent rolls in a 9x13 pan. Add cream cheese mixture over top of the bottom layer & spread flat. Lay a 2nd pkg. of rolls on top to make 2nd layer. Beat egg white frothy & brush over top layer. Sprinkle with cinnamon sugar if desired. Bake as per instructions on crescent rolls. Let cool before cutting. Can top with any pie filling.––––

Caramel Nut BarsCindy Martin, Albert Lea, MN

1) Line 9x13 pan with graham crackers (one layer). 2) Boil in sauce pan for 2 minutes: 1 cup brown sugar well packed, 2 Tbls. Lt or Dk Corn Syrup, 1 cup butter (not margarine) 3) Stir until it stops bubbling and pour mix-ture over crackers 4) Sprinkle 1-12 oz. pkg. chocolate chips & 1 cup finely chopped nuts over hot caramel mixture. Use a spatula to press nuts & chips into hot caramel. Cool to room temperature. Cut bars with pizza cutter. Refrigerate & enjoy or freeze.––––Lime Pound Cake with Strawberry SauceBonita Moeller, Albert Lea, MN2-16 oz. boxes Pound Cake Mix1 1/3 Cup Water or Whole Milk1/2 Cup Butter, softened4 Large Eggs1 tsp. Lime Zest1 Tbls. Lime JuiceStrawberry Sauce recipe belowGarnish Lime Wedges, Fresh Strawberries

Preheat oven 350°. Lightly spray a tube pan & flour. In large bowl combine cake mix, water, butter & eggs. Beat at low speed with mixer for 30 sec. Increase speed to med. & beat 2 more min. stopping to scrape bowl. Batter will be thick. Stir in lime zest & juice. Spoon batter into pan. Bake 1 hour 10 min. Cool in pan 10 min. Remove from pan cool on wire rack. Serve with fresh strawberry sauce, garanish w/lime wedges & strawberry.Strawberry Sauce Makes 1 Cup: 1 1/2 cups fresh strawberries hulled, 1/3 cup sugar, 2 tsp. lime zest. In food processor combine strawberries, sugar, zest, process till smooth.––––

Blueberry Crumb CakeLorraine Hansen, New Richland, MN3 Cups sifted Flour1 tsp. ea. Bake Soda & Baking Powder1 Cup Sugar1 Cup Butter or Margarine1 Cup Sour Cream1 Cup Milk1 tsp. Vanilla2 Eggs1 - 21 oz. Can Blueberry Pie FillingTopping: 1/4 C Flour, 1/4 C Sugar, 3 T Butter

Mix first 4 ingredients and cut in butter. Add sour cream, milk, vanilla, eggs. Beat well, spread 1/2 of batter in oiled, lightly floured 9x13 pan. Spoon pie filling on top, spread carefully. Top with remaining bat-ter. Combine topping ingredients, sprinkle over cake. Bake 350° for 40-45 min. Can use cherry pie filling, very good.––––Black Bean BrowniesDarlene Winter, Albert Lea, MN1 - 15 oz. Can Black Beans1 Brownie Mix, to make 9x13 pan

Puree black beans including liquid. Add to brownie mix. Stir to combine. Bake in 9x13 pan according to pkg. directions. You can add chocolate chips if you want.––––Baked ApplesMildred Koester, Albert Lea6 Apples, cored

Put in 8x8 pan. Sprinkle sugar & cinnamon to taste in apple cavity. Put a half pad of but-ter on each apple and pour 2 cups of water over apples. Bake 350° till apples are done when pierced. Can put raisins in apple cav-ity before baking also.––––

Reuben or Rachel Hot DipHeather Nielsen - Albert Lea16 oz. corned beef or 16 oz. of turkey

(sandwich style-Buddigs works well)16 oz. cream cheese1 pkg. shredded swiss cheese1 can sauerkraut (rinsed and drained)1 Tbls. ketchup

Dice up meat. Mix up all ingredients well with mixer and put in crock poton low until warm. Serve with rye bread, crackers, or tortilla chips.ENJOY!!––––Open Face Crab CiabattaDarlene Winter, Albert Lea, MN1 - 1/2 pt. ctn. Purchased Deli Crab Salad1/2 Cup Smoked Almonds, chopped OR

dried fruit & nut trail mix, chopped1 tsp. Snipped Fresh Rosemary6 - 1/2 inch thick slices Ciabatta or French

Bread, toastedIn small bowl combine crab salad, almonds or trail mix and rosemary. To serve, spread on toasted bread slices.

Cheeseball SpreadNancy C. Hoium, Albert Lea, MNBeat 2 - 8 oz. pkgs. softened cream cheese, 8 oz. pkg. shredded sharpcheddar cheese, 1/2 cup grated Parmesan cheese and 1/2 cup Kraft real mayonnaise together until well blended. Add one bunch chopped green onions and 1/4 tsp. black pepper. Mix well. Cover, refrigerate for several hours or overnight.Let sit out a little before serving so you can spread it with a knife. Serve with crackers. Makes 2 cups.Optional: Form into a football shape; cover with a package of Oscar Mayer Real bacon bits. Add pimento or red pepper strips to form "lacing" for "football".––––

Chocolaty Date Walnut CookiesWendy Nickel, Kiester, MN1-17.5 oz. pkg. Chocolate Chip Cookie Mix1 Stick Butter or Margarine, softened1 EggDate Mixture:3/4 Cup Dates, chopped3/4 Cup Water3 Tbls. Granulated Sugar1 Tbls. Cornstarch36 Walnut HalvesPreheat over to 375°. In food processor blend together cookie mix, butter & egg. Refrigerate dough. In med. size sauce pan mix dates, water, sugar & cornstarch. Over med. high heat cook mixture until thickened. Stirring constantly. Cool. Use one tablespoon of dough-roll into a ball and place at least 2'' apart on a cookie sheet. Top each cookie with a rounded tsp. of date mixture. Bake for 8-10 minutes. Remove from oven. Top each cookie with a walnut half. Cool at least one minute. Remove from pan. Yields 3 dozen.

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/Page 6 Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/

MAIN DISHESPig Pockets Katie Koziolek, Hartland, MN(Mediterranean Pork Chop in Pocket Bread) FILLING: 4 boneless PORK chops, cut 3/4 to 1-inch

thick (Sirloin’s best) 1 tsp. Olive oil, bacon fat or veg. spray 1/2 tsp. rosemary leaves, crushed (less if fresh)1/4 teaspoon lemon-pepper seasoning 1/4 cup chicken broth (1/4 t. bouillon granules or

soup stock base +1/4 c. warm water) 2 Tbls. Lite Creamy Cucumber or Lt. Cucumber

Ranch salad dressing (with extra minced garlic) Shredded cole slaw mix (cabbage or broccoli) or

shredded lettuce BREAD: 4-6 whole wheat pita (pocket bread) ,

cut in half by diameter and opened

In large, non-stick electric skillet or range-top skillet, pan-grill pork chops, which have been sprayed on both sides. How? Cook on one side over medium high heat until juices reach surface, about 4-5 minutes. Turn, sprinkle on lemon pepper and rosemary while grilling the second side. When done, the juices are clear and they come to the surface again. Remove chops to plate, spoon a 1/2 tablespoon of salad dressing on each. Cover with lid to keep warm. To deglaze the pan, add chicken broth to skillet, bring to boil, stirring loose brownings and cook sauce until it’s reduced by half. Turn off heat. To serve: Thinly slice chops into strips. Return to skillet and toss with glaze. Put some shredded vegetables in pocket bread half (about 1 T.) and top with pork strips. Add more salad dressing if desired. This was designed as a low-fat version. The sauce of cucumber dressing, brownings and reduced chicken broth is an awesome flavor. This is more energy-efficient cooking than broiling or baking strips and tastes better. ––––Creamed Fish FilletsSusan Carlson, Albert Lea, MN1 lb. White Fish Fillets, skinned1 1/2 Cups Milk1 Bay Leaf4 Peppercorns1 Small Onion3 Tbls. Butter1/3 Cup Flour1 Tbls. Chopped fresh Parsley or Tarragon2-4 Hard Cooked Eggs, shelled2/3 Cup Light Cream, or milkServe with Croissants

In large skillet simmer 10-12 min. until done: fish, milk, bay leaf, onion, peppercorns. In small sauce pan: melt butter, add flour to make paste. Remove fish to warming plate. Add cream or milk to make 2 cups liquid. Stir in butter and flour mixture & cook to thicken. Cut hard boiled eggs in quarters lengthwise and place on plate with fish. Pour gravy over fish & eggs. Top with parsley.

Minestrone Katie Koziolek, Hartland, MN1 lb. lean ground Pork or 1 lb. boneless

Pork roast, cubed 1 cup finely chopped celery with tops 1 cup finely chopped sweet onion 1/4 cup finely chopped green pepper 2 cloves garlic, minced 1 (28 oz.) can tomatoes or 1 quart home

canned or 1 quart peeled tomatoes, fresh 1 quart tomato juice 1 (15 oz.) can tomato sauce or 1 pint canned 2 cups beef or chicken broth (combine hot

water and soup stock base) 1 tablespoon dried parsley flakes 2 tablespoons Italian seasoning 1/2 teaspoon pepper 1 teaspoon seasoned salt 2 large carrots coarsely grated or thinly sliced 2 cups fresh or frozen Roma green beans 1 (15 oz.) can kidney beans, drained or

1+1/2 cups cooked kidney beans 1 medium zucchini, unpeeled (thinly

sliced or coarsely grated), opt. 3 cups mostaccioli, penne or rigatoni pasta,

uncooked Parmesan cheese for garnish.

Brown pork in large pot or Dutch oven (about 8 quart) over medium heat. When almost done, remove any fat, if necessary. Add onion, celery, pepper and garlic and stir-fry until tender-crisp. Puree tomatoes in blender and add to pot with juice, sauce and broth. Stir in seasonings and car-rots and bring to boil. Cover and simmer over low heat about 20 minutes. Add green beans, kidney beans and zucchini. Add pasta and cook for 15 minutes until pasta is tender. Makes 10-12 servings. ––––Skillet Corned Beef and Cabbage Hot Dish Katie Koziolek, Hartland, MN1/2 tablespoon bacon fat (from broiling) or

butter or olive oil (or less) 1 to 2 ribs celery, sliced 1 cup chopped onion 1-2 cloves garlic, minced 6-8 cups shredded cabbage 1 tsp. lemon-pepper seasoning or herb seasoning 2 cups chopped cooked red potatoes skins-on 1/2 lb. cubed or shredded cooked corned beef

Cook potatoes in microwave and set-aside. Warm meat also, if added. Stir-fry celery, onion, and garlic in large non-stick electric skillet at 300˚, until tender-crisp. Use fat just to keep from sticking, if necessary. Stir in cabbage and seasoning of choice. Stir-fry until cabbage starts to wilt. Add pota-toes and stir to coat. Add meat and heat. Serve immediately. This is one of our favorite ways to fix cabbage and when our kids were young the whole skillet got filled and they would eat it all. It just starts with those basic celery, onion and garlic and keep adding to fill the pan, so these measurements are a guess. This is reminiscent of corned beef and cabbage without the boiled taste. After making Irish Collcannon with a lot of work, this combina-tion of corned beef and cabbage and potatoes tastes like it but better and easier. It goes together in about 15 minutes and is especially good with fresh produce. Sometimes I had yellow wax beans from the garden or freezer. You can also use a package of ready-to-make cole slaw mix for the cabbage.

Bacon Duck Wrap w/Apple Raisin ChutneyWendy Nickel, Kiester, MNChutney:1 cup Orange Juice1 Red Apple, cored, sliced1/2 Cup Raisins1 tsp. Cornstarch1 tsp. Water3 Green Onions, cut in 1/4'' slicedWrap Filling:4 Sliced Bacon, crisp & crumbled2 Tbls. Reserved Bacon Drippings1 Whole Duck Breast, thinly sliced

2 - 10 inch Garden Spinach Herb Wraps2 Tbls. Mayo2 Cups Shredded Lettuce1/2 Cup Bleu Cheese

In med. saucepan combine OJ, apple, raisins. Bring to boil. Reduce heat, cook till liquid is reduced by half. Stir cornstarch together with water, add to OJ mixture and continue to cook until mixture thickens. Stir in onions. In med. skillet cook bacon till crisp. Remove from pan set aside. Reserve 2 Tbls. bacon drippings. Cook duck in bacon drippings 5-7 minutes or until tender. To assemble wrap: Place wrap on flat surface, spread 1 Tbls. mayo, 1/2 lettuce, duck, 1/4 the chutney, 1/4 bacon, 1/4 bleu cheese. Roll up, place seam side down on plate, drizzle each with chutney, bacon & bleu cheese. Yield: 2 or divided may serve 4.––––

SIDE DISHESOven Roasted PotatoesKaren Willaby - Emmons, MN1 env. Lipton Onion Soup Mix2 lbs. Potatoes unpeeled, cut into chunks1/3 Cup Olive or Vegetable Oil

Preheat oven to 450°. Put all ingredients in plastic bag and shake to coat. Put on roasting pan to bake 40 minutes or till potatoes are tender and golden brown. I even add garlic cloves with this also. ––––

Cran-Orange Gelatin SaladCindy Martin, Albert Lea, MN1-15 oz. can Mandarin Oranges2-3 oz. pkg. Cranberry Gelatin Sugar Free1 1/2 Cups Boiling Water1-16 oz. Can Whole Cranberry Sauce1 1/2 Cups Crushed Pretzels6 Tbls. Butter, meltedSugar Substitute equivalent to 5 Tbls.

Sugar, divided1-8 oz. pkg. Fat Free Cream Cheese1-8 oz. Whipped Topping Reduced Fat, Thawed

Drain oranges, reserving juice in 2 cup meas. cup, set aside. In large bowl dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1 1/2 cups, add to gelatin mixture. Stir in oranges. Chill until partially set. In a large bowl, combine pretzels, butter and 2 tbls. sugar sub. Press into ungreased 9x13 pan, chill. In small mixing bowl, beat cream cheese and remain-ing sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.––––

Mandarin Orange MoldCarol Ohm - Alden , MN2 Cups Boiling Water1 pkg. (8 oz.) or 2 pkg. (4 oz.) Orange Jello3/4 Cup Cold Water1 - 11 oz. can Mandarin Oranges drained1 - 8 oz. ctn. Vanilla Lowfat Yogurt

Stir boiling water into gelatin in large bowl at least 2 minutes till completely dissolved. Reserve 1 cup gelatin at room temperature. Stir in cold water and oranges into remain-ing gelatin. Pour into 5 cup mold. Refrigerate about 2 hours till set but not firm (should stick to finger when touched and should mold). Stir yogurt into reserved 1 cup gelatin with wire whisk until smooth. Pour over gelatin layer in mold. Serves 10––––

Potato PieSara Sylvara, Hollandale, MN5 Large Potatoes, sliced3 Tbls. Butter1/2 tsp. Salt1/8 tsp. Pepper2 Tbls. Minced Parsley1 Tbls. Flour3 Tbls. WaterPastry for Double Crust

Line pie pan with pastry. Cut potatoes in thin slices and place in shell. Sprinkle with salt, pepper, flour and parsley. Add water and dot with butter. Place top crust on top, cut a few small holes in it. Bake 350° for 1 hour.––––

Tangy Seafood Salad Katie Koziolek, Hartland, MN1-1+1/2 lbs Pollock fillets or other white fish 1/2 T. Salad or Herb Seasoning 6-12 oz. pkg cooked shrimp, singletons, thawed 1 pkg. (8 oz.) Mock Crab or Lobster chunks 1-2 Tbls. butter or margarine1/2 cup green pepper, diced 1/4 cup chopped green onions (1-2)

or 1/2 cup French-fried Onions)1 cup diced or thinly sliced celery 1 cup lite mayonnaise or

1/2 mayo and 1/2 non-fat plain yogurt 1/2 teaspoon lemon pepper seasoning1 T. Worcestershire sauce 1 C. shoestring Potato sticks

In large electric skillet or 12-inch range top skillet, poach Pollock with seasoning until almost done. Drain fish on paper towel, cut into chunks and drain broth from skillet. Saute green pepper, onion and celery in skil-let until it just loses crispness. Stir in fish pieces. Mix mayo and Lemon-pepper and W. sauce together and spread over fish and vegetables and stir together like salad dress-ing. Heat salad through. Top with potato sticks and serve immediately. Serve 4-8. Calories: 240 to 120 and 13 to 7.5 g. fat.

Cranberry Relish Salad Katie Koziolek, Hartland, MN2 (12 oz.) packages fresh cranberries 2 apples, cored but unpeeled 2 oranges with peeling, seeded if needed 1 cup sugar 2 cups boiling water 2 (3 oz.) pkg. cranberry flavored gelatin

(may be sugar-free) Grind cranberries, apples and oranges into large bowl. Stir in sugar and let stand 30 minutes to draw off juice. Dissolve gelatin in water and stir into fruit. Chill for several hours. This may be molded but add 1 pack-age of dissolved unflavored gelatin to stiffen. Serves 8-12. This is a recipe found in an old Farm Journal cookbook but we’ve made it in our family for over 40 years and the children and grandchildren love to run the grinder. It’s more of a salad than stuff that has whipped topping included. ––––

Wild Rice HotdishCindy Martin, Albert Lea, MN1 c. uncooked wild rice1 pkg fresh mushrooms sliced1/4 c. butter1/2 cup slivered almonds (or more)1/2 c. chopped green onions3 c. chicken or vegetable brothSaute onions and almonds in butter. Add mushrooms, rice and stir in broth. (Broth should be brought to a boil before adding.) Place in hot dish pan. Bake 350° for about 2 hours or until liquid is absorbed.

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MAIN DISHESTaco SoupHeather Nielsen - Albert Lea3 lbs. ground beef1 onion chopped1 sm. bell pepper1 pkg. taco seasoning1 pkg. dry ranch dressing/dip3 lg. cans diced tomatoes1 can rotel tomatoes2 cans black beans1 can pinto beans 1 can kidney beans2 cans corn1 can chicken broth

Brown ground beef, onion, & bell pepper. Saute with seasonings. Drain beans and corn . Add all remaining ingredients including the liquids from tomatoes and let simmer for 45-60 minutes. Serve with shredded cheese, sour cream, & corn chips. ENJOY!!––––Venison ChiliDon Nickel - Kiester2 Pounds Venison¼ Pound Bacon, diced2 Onions, diced1 Red Pepper, seeded & diced1 Yellow Pepper, seeded & diced3 Cloves of Garlic, minced¼ Cup Balsamic Vinegar4 Tablespoons Chili Powder2 Teaspoons Paprika2 Teaspoons Cumin1 Tablespoon Black Pepper2 Teaspoons Cinnamon¼ Cup Honey1 Tablespoon Molasses1 Bottle Beer½ Cup Red Wine2 Cans Tomatoes, diced2 Cans Black BeansChopped Cilantro

In a large pan, saute' venison until just cooked. Drain & set aside. In another large pan, saute' bacon until it is brown. Remove & set aside. Saute' onions and peppers in the bacon fat, stirring frequently, until soft, about 5 minutes. Add garlic and vinegar & cook for 2 minutes. Add chili powder, paprika, cumin, pepper, cinnamon, and cook, stirring often, for about 3 minutes. Add venison and bacon. Stir well and cook for 1 minute. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil and lower heat to low. Cook at a slow simmer, uncovered for an hour and stir frequently. Taste and adjust seasonings, adding more chili powder if needed. Add beans and cook for another hour, continuing to stir. The chili is done when it is thick enough for your liking. Garnish with chopped cilantro.

Mother's Ham CasseroleCarol Ohm - Alden, MN2 cups Cubed Peeled Potatoes1 large Carrot Sliced2 Celery Ribs Chopped3 Cups Water2 Cups Cubed fully cooked Ham2 Tbls. Chopped Green Pepper7 Tbls. Butter, divided2 tsp. finely chopped Onion3 Tbls. Flour1 1/2 Cups Milk3/4 tsp. Salt1/8 tsp. Pepper1 Cup Shredded Cheddar Cheese1/2 Cup Soft Bread Crumbs

In a saucepan, cook potatoes, carrots & celery in water until tender, drain. In a skil-let saute ham, green pepper & onion in 3 tbls. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish. In a saucepan, melt remaining butter, stir in flour until smooth. Gradually add milk, salt & pepper. Bring to a boil, cook & stir for 2 minutes or until thickened. Stir in the cheese until melted, pour over the ham mixture. Sprinkle with bread crumbs. Bake uncovered at 375° for 25-30 minutes. Serves 4-6.––––

Made with Love Chicken Pot PieRoxanne Ehrich - Albert Lea, MN3-4 cups cut up Chicken or Turkey1 can Cream of Chicken Soup1/2 Can Milk1 small bag frozen Mixed Vegetables1 Tbls. Butter1/2 tsp. Salt1/2 tsp. Poultry Seasoning1/4 tsp. Pepper1 Refrigerated Pie Crust

Cook frozen vegetables until tender and drain. Mix vegetables and remaining ingre-dients together and cook until hot. Pour into pie crust and bake at 350° until golden.––––Hamburger SoupMildred Koester - Albert Lea, MN2 large Potatoes, diced1 lb. bag Baby Carrots2 Stalks Celery, diced1 - 15 oz. can Peas2 Onions, sliced thin1 1/2 lb. Ground Beef, browned1 - 15 oz. can Tomato Soup1 Can Water

Layer ingredients in crock pot in order given. Season each layer. Cook on low 6-8 hours or all day while at work.––––

Roasted Chicken and Vegetables with Balsamic DrizzleBeth Huston, Albert Lea4 chicken breasts cut in thirds (you can also use chicken legs or thighs)3 Tbls. olive oil, divided2 Tbls rosemary leaves2 Tbls thyme leaves12 baby potatoes cut in halves2 medium to large onions quartered1 pound black seedless grapes4 stalks celery cut in 2 inch pieces1 c. fresh baby carrots

On a large cookie sheet drizzle the chicken and vegetables with olive oil. Season with rosemary, thyme, salt and pepper. Toss to coat the pieces with oil and seasonings. Roast in 425 degree pre-heated oven for 45-55 minutes until the chicken is done. Serve with french bread and balsamic drizzle (1 c. balsamic vinegar mixed with 1/2 c. brown sugar).––––

Taco SoupMarilyn Wendt, Albert Lea1 lb. Hamburger, brown & add onion1 large can Diced Tomatoes1 Can Rotel Tomatoes1 Can Corn, drained1 Can Beans, black, kidney or pinto1 pkg. Taco Seasoning1 pkg. Dry Ranch Dressing2 Cans Water

Simmer 10-20 minutes. Serve with cheese, sour cream, tortilla chips––––Healing Cabbage SoupCindy Martin, Albert Lea, MN3 Tbls. olive oil1/2 onion, chopped2 cloves garlic chopped2 quarts water4 tsp. chicken bouillon1 tsp. salt or to taste1/2 tsp. black pepper or to taste1/2 head cabbage, cored and coarsely

chopped1 (14.5 oz) can Italian style stewed toma-

toes drained and dicedIn a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 min. Stir in water, bouillon, salt and pepper. Bring to boil, then stir in cabbage. Simmer until cab-bage wilts, about 10 min. Stir in tomatoes. Return to a boil, then simmer 15 to 30 min. stirring often. Suggestions: Add as your tastes dictate: sau-sage, more garlic, chopped carrots or celery, most any vegetable (especially cream style corn or white potatoes) lentils. Simmer 3 to 4 hrs to reduce to a richer soup.––––

MAIN DISHESSalmon PorcupinesDarlene Winter, Albert Lea, MN1 tall can Pink Salmon1/2 Cup Uncooked White Rice1/2 Cup Grated Raw Carrots3 Tbls. Minced Onion1 Egg1/2 tsp. Salt - Sprinkle of Pepper1 Can Cream of Mushroom Soup1/2 Cup Water

Mix together everything except soup & water, form into 6 large balls. Place in 2 qt. baking dish. Combine soup & water. Heat, pour over balls. Bake 1 hour 350°. Don't put too close together as they expand. Cover until last 15 minutes.––––Peach French ToastClarice Bakken, Albert Lea, MN1 Cup packed Brown Sugar1/2 Cup Butter or Margarine2 Tbls. Water1-29 oz. Can Sliced Peaches, drain & save syrup12-14 Slices 1'' thick French Bread5 Large Eggs1 1/2 Cups Milk3 tsp. Vanilla

Over med. low heat stir brown sugar and butter until butter melts. Add water and cook until sauce is thick & foamy. Pour into 9x13 pan. Let cool 10 mins, place peaches on top of sauce. Cover with bread, trim to fit in one layer. Wisk eggs, milk and vanilla. Pour over bread. Cover and refrigerate over night. Preheat over 350°. Bake uncovered 40 minutes or until set and golden brown. Cover with foil last 10 mins. if browning too quickly. Serve with warm saved peach syrup if desired. 10-14 servings.––––

Cranberry Glazed Pork RoastMargaret Simonson, Kiester, MN1 tsp. Salt, 1/2 tsp. Pepper1 - 3 lb. Boneless Rolled Pork Loin1 Cup Jellied Cranberry Sauce1/2 Cup Orange Juice1/4 Cup Brown Sugar, packed

Combine salt & pepper, rub over roast. Place fat side up on rack in greased roast pan. Bake uncovered 350° for 1 1/2 hours. Meanwhile, combine cranberry sauce, orange juice & brown sugar in a sauce pan, cook over medium heat till sauce melts. Brush 1/4 over the roast, bake 30 min. longer. Brush another 1/4 on bake 15 min. or until meat thermometer reads 160-170°. Let stand 10 min. before slicing. Warm remaining glaze & serve with roast. Serves 6.––––Peachy ChickenJulie Oyer, Albert Lea, MN2 Tbls. Water1/2 tsp. Pepper1/2 tsp. Cinnamon1/2 tsp. Ground Cloves1/2 tsp. Salt1 tsp. Dried Basil Leaves1 Tbls. Brown Sugar1/4 Cup Malt Vinegar1/4 Cup frozen Orange Juice concentrate1 Tbls. Vegetable Oil2 Tbls. Corn Starch2 1/2 lbs. Chicken Pieces1 - 16 oz. Can Peaches

Drain peaches, reserve liquid. In large skil-let, brown chicken in oil. Combine reserved peach liquid, orange juice, vinegar, sugar, and all spices, pour over chicken, cover. Simmer 25-30 minutes or until chicken is cooked. Add peaches & heat. Combine corn starch and water and stir into sauce. Heat, stirring until sauce thickens, serve with rice.

Turkey Wraps w/Cranberry Peach ChutneyWendy Nickel, Kiester, MN1 -16 oz. can Peach Halves, light syrup,

reserve juice1 -12 oz. Bag Fresh or Frozen Cranberries3/4 Cup Splenda, sugar blend for baking1 Cup Sweet Yellow Onions, chopped1 Cup Pecan Halves, toasted1/2 tsp. Cinnamon1/4 Cup Fresh Ginger, chopped4 large Whole Wheat Wraps1/4 Cup Light Mayonnaise12 Lettuce Leaves2 Cups Cooked Turkey, cubed2 Cups Prepared Stuffing Mix, fixed

according to pkg. directions4 Strips Turkey Bacon, cooked & crumbled

Drain peaches, reserve liquid. Coarsely chop peaches. Place cranberries, juice, Splenda & onion in a 2 qt. saucepan, cook over med. heat until cranberries begin top pop. Add pecans, cinnamon, ginger and peaches. Simmer 10 min. Remove from heat, cool. Lay out wraps, spread 1 Tbls. mayo on each, start with lettuce and layer: 3 leaves lettuce, 1/2 cup turkey, 1/2 cup stuffing, 1/2 cup cranberry peach chutney & bacon evenly. Roll each wrap and cover w/plastic wrap. Refrigerate at least 2 hours. Slice ea. wrap in two. Serve garnished with additional cran-berry peach chutney. Serves 8––––

Chicken with Cranberry SauceDarlene Winter, Albert Lea, MN2 Cups fresh or frozen Cranberries3/4 Cup Water1/3 Cup Sugar6 Boneless Chicken Breast halves 4 oz. ea.1/2 tsp. Salt1/4 tsp. Pepper1 Tbls. Oil1/4 Cup Maple Syrup

In a small saucepan, combine the cranberries, water & sugar. Cook til berries pop, about 15 min. Meanwhile, sprinkle chicken with salt & pepper. In large skillet, cook chicken in oil over med heat 4-5 min. on each side or until juices run clear. Stir syrup into cranberry mix, serve with chicken.––––Chicken DivanBonita Moeller, Albert Lea, MN2 - 8.8 oz. Pouches Ready to Serve

Rice Pilaf - Uncle Ben's1 - 16 oz. Jar Alfredo Sauce1 - 8 oz. ctn. Sour Cream1 tsp. Lemon Zest1 Tbls. Lemon Juice1/2 tsp. Curry Powder2 - 14 oz. bags frozen Baby Broccoli Florets,

thawed & drained2 Cups Chopped Chicken2/3 Cup Grated Parmesan CheeseDash Black Pepper, optional

Preheat oven to broil. Spray 9x13 pan with cooking spray. Heat rice to pkg. directions for 2 pouches. In large skillet, add rice, alfredo sauce, sour cream, lemon zest & juice, curry powder, broccoli and chicken. Cook stirring often over med. heat 10 min. or until thoroughly heated. Spoon into pan. Top with parmesan. Sprinkle with paprika & pepper. Boil 3 inches from heat for 1 1/2-2 minutes or until lightly browned.

Tex-Mex Cheesy Chicken ChowderLonnie Forland, Northwood, IA1 med. onion peeled and chopped1 cup thinly sliced celery2 cloves garlic, minced1 Tbls. cooking oil1 1/2 lbs. boneless, skinless chicken

breast cut in 1/2-inch pieces32 oz. chicken broth1 (32 oz.) bag frozen southern style hash

brown potatoes1 (2.75 oz.) pkg. reg. or non-fat country

gravy mix2 cup milk8 oz. Velveeta, cubed2 cup chunky salsa1 (4 oz.) can chopped green chilies

In a 4-quart saucepan or Dutch oven, cook and stir onion, celery and garlic in oil over medium heat for 7 minutes or until onion is translucent. Add chicken; cook and stir until chicken is no longer pink inside (about 5 min). Add chicken broth; heat to boiling. Add hash brown potatoes; cover and reduce heat. Simmer for 10-15 min-utes or until potatoes are cooked, stirring occasionally. Return to boiling. Meanwhile, dissolve gravy mix in milk; stir into boil-ing mixture. Add cheese, salsa and green chilies. Over low heat, stir until cheese is melted. Makes 12 hearty servings.

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MAIN DISHESPig Pockets Katie Koziolek, Hartland, MN(Mediterranean Pork Chop in Pocket Bread) FILLING: 4 boneless PORK chops, cut 3/4 to 1-inch

thick (Sirloin’s best) 1 tsp. Olive oil, bacon fat or veg. spray 1/2 tsp. rosemary leaves, crushed (less if fresh)1/4 teaspoon lemon-pepper seasoning 1/4 cup chicken broth (1/4 t. bouillon granules or

soup stock base +1/4 c. warm water) 2 Tbls. Lite Creamy Cucumber or Lt. Cucumber

Ranch salad dressing (with extra minced garlic) Shredded cole slaw mix (cabbage or broccoli) or

shredded lettuce BREAD: 4-6 whole wheat pita (pocket bread) ,

cut in half by diameter and opened

In large, non-stick electric skillet or range-top skillet, pan-grill pork chops, which have been sprayed on both sides. How? Cook on one side over medium high heat until juices reach surface, about 4-5 minutes. Turn, sprinkle on lemon pepper and rosemary while grilling the second side. When done, the juices are clear and they come to the surface again. Remove chops to plate, spoon a 1/2 tablespoon of salad dressing on each. Cover with lid to keep warm. To deglaze the pan, add chicken broth to skillet, bring to boil, stirring loose brownings and cook sauce until it’s reduced by half. Turn off heat. To serve: Thinly slice chops into strips. Return to skillet and toss with glaze. Put some shredded vegetables in pocket bread half (about 1 T.) and top with pork strips. Add more salad dressing if desired. This was designed as a low-fat version. The sauce of cucumber dressing, brownings and reduced chicken broth is an awesome flavor. This is more energy-efficient cooking than broiling or baking strips and tastes better. ––––Creamed Fish FilletsSusan Carlson, Albert Lea, MN1 lb. White Fish Fillets, skinned1 1/2 Cups Milk1 Bay Leaf4 Peppercorns1 Small Onion3 Tbls. Butter1/3 Cup Flour1 Tbls. Chopped fresh Parsley or Tarragon2-4 Hard Cooked Eggs, shelled2/3 Cup Light Cream, or milkServe with Croissants

In large skillet simmer 10-12 min. until done: fish, milk, bay leaf, onion, peppercorns. In small sauce pan: melt butter, add flour to make paste. Remove fish to warming plate. Add cream or milk to make 2 cups liquid. Stir in butter and flour mixture & cook to thicken. Cut hard boiled eggs in quarters lengthwise and place on plate with fish. Pour gravy over fish & eggs. Top with parsley.

Minestrone Katie Koziolek, Hartland, MN1 lb. lean ground Pork or 1 lb. boneless

Pork roast, cubed 1 cup finely chopped celery with tops 1 cup finely chopped sweet onion 1/4 cup finely chopped green pepper 2 cloves garlic, minced 1 (28 oz.) can tomatoes or 1 quart home

canned or 1 quart peeled tomatoes, fresh 1 quart tomato juice 1 (15 oz.) can tomato sauce or 1 pint canned 2 cups beef or chicken broth (combine hot

water and soup stock base) 1 tablespoon dried parsley flakes 2 tablespoons Italian seasoning 1/2 teaspoon pepper 1 teaspoon seasoned salt 2 large carrots coarsely grated or thinly sliced 2 cups fresh or frozen Roma green beans 1 (15 oz.) can kidney beans, drained or

1+1/2 cups cooked kidney beans 1 medium zucchini, unpeeled (thinly

sliced or coarsely grated), opt. 3 cups mostaccioli, penne or rigatoni pasta,

uncooked Parmesan cheese for garnish.

Brown pork in large pot or Dutch oven (about 8 quart) over medium heat. When almost done, remove any fat, if necessary. Add onion, celery, pepper and garlic and stir-fry until tender-crisp. Puree tomatoes in blender and add to pot with juice, sauce and broth. Stir in seasonings and car-rots and bring to boil. Cover and simmer over low heat about 20 minutes. Add green beans, kidney beans and zucchini. Add pasta and cook for 15 minutes until pasta is tender. Makes 10-12 servings. ––––Skillet Corned Beef and Cabbage Hot Dish Katie Koziolek, Hartland, MN1/2 tablespoon bacon fat (from broiling) or

butter or olive oil (or less) 1 to 2 ribs celery, sliced 1 cup chopped onion 1-2 cloves garlic, minced 6-8 cups shredded cabbage 1 tsp. lemon-pepper seasoning or herb seasoning 2 cups chopped cooked red potatoes skins-on 1/2 lb. cubed or shredded cooked corned beef

Cook potatoes in microwave and set-aside. Warm meat also, if added. Stir-fry celery, onion, and garlic in large non-stick electric skillet at 300˚, until tender-crisp. Use fat just to keep from sticking, if necessary. Stir in cabbage and seasoning of choice. Stir-fry until cabbage starts to wilt. Add pota-toes and stir to coat. Add meat and heat. Serve immediately. This is one of our favorite ways to fix cabbage and when our kids were young the whole skillet got filled and they would eat it all. It just starts with those basic celery, onion and garlic and keep adding to fill the pan, so these measurements are a guess. This is reminiscent of corned beef and cabbage without the boiled taste. After making Irish Collcannon with a lot of work, this combina-tion of corned beef and cabbage and potatoes tastes like it but better and easier. It goes together in about 15 minutes and is especially good with fresh produce. Sometimes I had yellow wax beans from the garden or freezer. You can also use a package of ready-to-make cole slaw mix for the cabbage.

Bacon Duck Wrap w/Apple Raisin ChutneyWendy Nickel, Kiester, MNChutney:1 cup Orange Juice1 Red Apple, cored, sliced1/2 Cup Raisins1 tsp. Cornstarch1 tsp. Water3 Green Onions, cut in 1/4'' slicedWrap Filling:4 Sliced Bacon, crisp & crumbled2 Tbls. Reserved Bacon Drippings1 Whole Duck Breast, thinly sliced

2 - 10 inch Garden Spinach Herb Wraps2 Tbls. Mayo2 Cups Shredded Lettuce1/2 Cup Bleu Cheese

In med. saucepan combine OJ, apple, raisins. Bring to boil. Reduce heat, cook till liquid is reduced by half. Stir cornstarch together with water, add to OJ mixture and continue to cook until mixture thickens. Stir in onions. In med. skillet cook bacon till crisp. Remove from pan set aside. Reserve 2 Tbls. bacon drippings. Cook duck in bacon drippings 5-7 minutes or until tender. To assemble wrap: Place wrap on flat surface, spread 1 Tbls. mayo, 1/2 lettuce, duck, 1/4 the chutney, 1/4 bacon, 1/4 bleu cheese. Roll up, place seam side down on plate, drizzle each with chutney, bacon & bleu cheese. Yield: 2 or divided may serve 4.––––

SIDE DISHESOven Roasted PotatoesKaren Willaby - Emmons, MN1 env. Lipton Onion Soup Mix2 lbs. Potatoes unpeeled, cut into chunks1/3 Cup Olive or Vegetable Oil

Preheat oven to 450°. Put all ingredients in plastic bag and shake to coat. Put on roasting pan to bake 40 minutes or till potatoes are tender and golden brown. I even add garlic cloves with this also. ––––

Cran-Orange Gelatin SaladCindy Martin, Albert Lea, MN1-15 oz. can Mandarin Oranges2-3 oz. pkg. Cranberry Gelatin Sugar Free1 1/2 Cups Boiling Water1-16 oz. Can Whole Cranberry Sauce1 1/2 Cups Crushed Pretzels6 Tbls. Butter, meltedSugar Substitute equivalent to 5 Tbls.

Sugar, divided1-8 oz. pkg. Fat Free Cream Cheese1-8 oz. Whipped Topping Reduced Fat, Thawed

Drain oranges, reserving juice in 2 cup meas. cup, set aside. In large bowl dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1 1/2 cups, add to gelatin mixture. Stir in oranges. Chill until partially set. In a large bowl, combine pretzels, butter and 2 tbls. sugar sub. Press into ungreased 9x13 pan, chill. In small mixing bowl, beat cream cheese and remain-ing sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.––––

Mandarin Orange MoldCarol Ohm - Alden , MN2 Cups Boiling Water1 pkg. (8 oz.) or 2 pkg. (4 oz.) Orange Jello3/4 Cup Cold Water1 - 11 oz. can Mandarin Oranges drained1 - 8 oz. ctn. Vanilla Lowfat Yogurt

Stir boiling water into gelatin in large bowl at least 2 minutes till completely dissolved. Reserve 1 cup gelatin at room temperature. Stir in cold water and oranges into remain-ing gelatin. Pour into 5 cup mold. Refrigerate about 2 hours till set but not firm (should stick to finger when touched and should mold). Stir yogurt into reserved 1 cup gelatin with wire whisk until smooth. Pour over gelatin layer in mold. Serves 10––––

Potato PieSara Sylvara, Hollandale, MN5 Large Potatoes, sliced3 Tbls. Butter1/2 tsp. Salt1/8 tsp. Pepper2 Tbls. Minced Parsley1 Tbls. Flour3 Tbls. WaterPastry for Double Crust

Line pie pan with pastry. Cut potatoes in thin slices and place in shell. Sprinkle with salt, pepper, flour and parsley. Add water and dot with butter. Place top crust on top, cut a few small holes in it. Bake 350° for 1 hour.––––

Tangy Seafood Salad Katie Koziolek, Hartland, MN1-1+1/2 lbs Pollock fillets or other white fish 1/2 T. Salad or Herb Seasoning 6-12 oz. pkg cooked shrimp, singletons, thawed 1 pkg. (8 oz.) Mock Crab or Lobster chunks 1-2 Tbls. butter or margarine1/2 cup green pepper, diced 1/4 cup chopped green onions (1-2)

or 1/2 cup French-fried Onions)1 cup diced or thinly sliced celery 1 cup lite mayonnaise or

1/2 mayo and 1/2 non-fat plain yogurt 1/2 teaspoon lemon pepper seasoning1 T. Worcestershire sauce 1 C. shoestring Potato sticks

In large electric skillet or 12-inch range top skillet, poach Pollock with seasoning until almost done. Drain fish on paper towel, cut into chunks and drain broth from skillet. Saute green pepper, onion and celery in skil-let until it just loses crispness. Stir in fish pieces. Mix mayo and Lemon-pepper and W. sauce together and spread over fish and vegetables and stir together like salad dress-ing. Heat salad through. Top with potato sticks and serve immediately. Serve 4-8. Calories: 240 to 120 and 13 to 7.5 g. fat.

Cranberry Relish Salad Katie Koziolek, Hartland, MN2 (12 oz.) packages fresh cranberries 2 apples, cored but unpeeled 2 oranges with peeling, seeded if needed 1 cup sugar 2 cups boiling water 2 (3 oz.) pkg. cranberry flavored gelatin

(may be sugar-free) Grind cranberries, apples and oranges into large bowl. Stir in sugar and let stand 30 minutes to draw off juice. Dissolve gelatin in water and stir into fruit. Chill for several hours. This may be molded but add 1 pack-age of dissolved unflavored gelatin to stiffen. Serves 8-12. This is a recipe found in an old Farm Journal cookbook but we’ve made it in our family for over 40 years and the children and grandchildren love to run the grinder. It’s more of a salad than stuff that has whipped topping included. ––––

Wild Rice HotdishCindy Martin, Albert Lea, MN1 c. uncooked wild rice1 pkg fresh mushrooms sliced1/4 c. butter1/2 cup slivered almonds (or more)1/2 c. chopped green onions3 c. chicken or vegetable brothSaute onions and almonds in butter. Add mushrooms, rice and stir in broth. (Broth should be brought to a boil before adding.) Place in hot dish pan. Bake 350° for about 2 hours or until liquid is absorbed.

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APPETIZERS DESSERTSCrinkle-top Molasses CookiesBeth Huston, Albert Lea, MN2/3 cup canola oil1/2 cup white sugar1/2 cup brown sugar1 egg1/4 cup molasses1 cup all-purpose flour1 cup whole-wheat flour2 tsp. baking soda1/4 tsp. salt1 tsp. ground cinnamon1 tsp. heaping ground ginger1 tsp. vanilla3/4 tsp. ground cloves1/3 cup white sugar for rolling dough balls

Mix all ingredients together & make 2 dozen dough balls and roll in white sugar. Bake at 350 degrees for 9 minutes. Let the cookies cool on the cookie sheet and they'll be soft in the middle and crispy on the edges. They are so good in the winter! ––––Zucchini BrownieMarilyn Wendt, Albert Lea3 Eggs1 Cup Sugar1/2 Cup Vegetable Oil1 Cup Zucchini, grated1 tsp. Vanilla1 1/2 Cups Flour1/4 Cup Cocoa1 tsp. Soda1/4 tsp. Salt1/2 tsp. Cinnamon

Beat eggs, sugar and oil. Add zucchini & vanilla. Combine and add remaining ingre-dients. Bake in greased 9x13 pan 350° 20-30 minutes. Frost when cooled.––––White House CookiesClarice Bakken, Albert Lea, MN2 sticks Butter or Margarine1 Cup Vegetable Oil1 Cup Brown Sugar1 Cup White Sugar3 Egg1 tsp. Vanilla3 1/2 Cups Flour1 tsp. Baking Soda1 tsp. Cream of Tarter1 Cup Rice Krispies1 Cup Oatmeal1 Cup Coconut1 Cup White Chips

Cream together butter & sugar. Add eggs and vanilla. Sift together flour, baking soda and cream of tarter, add to creamed mixture. Add cereal, oatmeal, coconut and chips. Drop by teaspoon on to an ungreased cookie sheet. Bake at 350° 12-15 minutes. I use parchment paper so cookies don't stick.

Vanilla Chip DessertClarice Baaken, Albert Lea, MN3 Cups Vanilla Wafer Crumbs (about 60)1/2 Cup Butter, melted3 Tbls. Brown Sugar1 - 12 oz. pkg. Vanilla White Chips2 - 8 oz. pkgs. Cream Cheese, softened2 Cups Sour Cream (16 oz.)1 - 8 oz. Cool Whip, thawed

Mix wafer crumbs, butter and brown sugar. Press into a greased 9x13 pan. Bake at 350° for 5-8 minutes, cool. In microwave melt chips stir until smooth. In a large bowl beat cream cheese & sour cream until smooth. Add melted chips & beat well. Fold in whip topping. Pour over crust. Cover and refriger-ate for 2 hours or till set. Drizzle chocolate topping over it before serving.––––

Cherry Dream CakeCarol Ohm, Alden, MN1 White Cake Mix1 - 3 oz pkg. Cherry Gelatin1 1/2 Cups Boiling Water1 - 8 oz. pkg. Cream Cheese, softened2 Cups Whipped Topping1 - 21 oz. Can Cherry Pie Filling

Prepare cake mix according to pkg. direc-tions, using a greased 9x13 baking pan. Bake at 350° for 30-35 min or until toothpick comes clean. Dissolve gelatin in boiling water. Cool cake on wire rack for 3-5 min. Poke holes in cake with a meat fork; gradu-ally pour gelatin over cake. Cool for 15 min-utes. Cover & refrigerate for 30 min. In mix-ing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Serves 20.––––

Cheese-Cake BarsOda Meyer, Walters, MN2 - 8 ct. cans Crescent Rolls1 - 8 oz. Cream Cheese1/2 Cup Sugar1 Egg Yolk, save the white1/2 tsp. Vanilla

In medium bowl mix cream cheese, sugar & egg yolk & vanilla. Lay 1st pkg. crescent rolls in a 9x13 pan. Add cream cheese mixture over top of the bottom layer & spread flat. Lay a 2nd pkg. of rolls on top to make 2nd layer. Beat egg white frothy & brush over top layer. Sprinkle with cinnamon sugar if desired. Bake as per instructions on crescent rolls. Let cool before cutting. Can top with any pie filling.––––

Caramel Nut BarsCindy Martin, Albert Lea, MN

1) Line 9x13 pan with graham crackers (one layer). 2) Boil in sauce pan for 2 minutes: 1 cup brown sugar well packed, 2 Tbls. Lt or Dk Corn Syrup, 1 cup butter (not margarine) 3) Stir until it stops bubbling and pour mix-ture over crackers 4) Sprinkle 1-12 oz. pkg. chocolate chips & 1 cup finely chopped nuts over hot caramel mixture. Use a spatula to press nuts & chips into hot caramel. Cool to room temperature. Cut bars with pizza cutter. Refrigerate & enjoy or freeze.––––Lime Pound Cake with Strawberry SauceBonita Moeller, Albert Lea, MN2-16 oz. boxes Pound Cake Mix1 1/3 Cup Water or Whole Milk1/2 Cup Butter, softened4 Large Eggs1 tsp. Lime Zest1 Tbls. Lime JuiceStrawberry Sauce recipe belowGarnish Lime Wedges, Fresh Strawberries

Preheat oven 350°. Lightly spray a tube pan & flour. In large bowl combine cake mix, water, butter & eggs. Beat at low speed with mixer for 30 sec. Increase speed to med. & beat 2 more min. stopping to scrape bowl. Batter will be thick. Stir in lime zest & juice. Spoon batter into pan. Bake 1 hour 10 min. Cool in pan 10 min. Remove from pan cool on wire rack. Serve with fresh strawberry sauce, garanish w/lime wedges & strawberry.Strawberry Sauce Makes 1 Cup: 1 1/2 cups fresh strawberries hulled, 1/3 cup sugar, 2 tsp. lime zest. In food processor combine strawberries, sugar, zest, process till smooth.––––

Blueberry Crumb CakeLorraine Hansen, New Richland, MN3 Cups sifted Flour1 tsp. ea. Bake Soda & Baking Powder1 Cup Sugar1 Cup Butter or Margarine1 Cup Sour Cream1 Cup Milk1 tsp. Vanilla2 Eggs1 - 21 oz. Can Blueberry Pie FillingTopping: 1/4 C Flour, 1/4 C Sugar, 3 T Butter

Mix first 4 ingredients and cut in butter. Add sour cream, milk, vanilla, eggs. Beat well, spread 1/2 of batter in oiled, lightly floured 9x13 pan. Spoon pie filling on top, spread carefully. Top with remaining bat-ter. Combine topping ingredients, sprinkle over cake. Bake 350° for 40-45 min. Can use cherry pie filling, very good.––––Black Bean BrowniesDarlene Winter, Albert Lea, MN1 - 15 oz. Can Black Beans1 Brownie Mix, to make 9x13 pan

Puree black beans including liquid. Add to brownie mix. Stir to combine. Bake in 9x13 pan according to pkg. directions. You can add chocolate chips if you want.––––Baked ApplesMildred Koester, Albert Lea6 Apples, cored

Put in 8x8 pan. Sprinkle sugar & cinnamon to taste in apple cavity. Put a half pad of but-ter on each apple and pour 2 cups of water over apples. Bake 350° till apples are done when pierced. Can put raisins in apple cav-ity before baking also.––––

Reuben or Rachel Hot DipHeather Nielsen - Albert Lea16 oz. corned beef or 16 oz. of turkey

(sandwich style-Buddigs works well)16 oz. cream cheese1 pkg. shredded swiss cheese1 can sauerkraut (rinsed and drained)1 Tbls. ketchup

Dice up meat. Mix up all ingredients well with mixer and put in crock poton low until warm. Serve with rye bread, crackers, or tortilla chips.ENJOY!!––––Open Face Crab CiabattaDarlene Winter, Albert Lea, MN1 - 1/2 pt. ctn. Purchased Deli Crab Salad1/2 Cup Smoked Almonds, chopped OR

dried fruit & nut trail mix, chopped1 tsp. Snipped Fresh Rosemary6 - 1/2 inch thick slices Ciabatta or French

Bread, toastedIn small bowl combine crab salad, almonds or trail mix and rosemary. To serve, spread on toasted bread slices.

Cheeseball SpreadNancy C. Hoium, Albert Lea, MNBeat 2 - 8 oz. pkgs. softened cream cheese, 8 oz. pkg. shredded sharpcheddar cheese, 1/2 cup grated Parmesan cheese and 1/2 cup Kraft real mayonnaise together until well blended. Add one bunch chopped green onions and 1/4 tsp. black pepper. Mix well. Cover, refrigerate for several hours or overnight.Let sit out a little before serving so you can spread it with a knife. Serve with crackers. Makes 2 cups.Optional: Form into a football shape; cover with a package of Oscar Mayer Real bacon bits. Add pimento or red pepper strips to form "lacing" for "football".––––

Chocolaty Date Walnut CookiesWendy Nickel, Kiester, MN1-17.5 oz. pkg. Chocolate Chip Cookie Mix1 Stick Butter or Margarine, softened1 EggDate Mixture:3/4 Cup Dates, chopped3/4 Cup Water3 Tbls. Granulated Sugar1 Tbls. Cornstarch36 Walnut HalvesPreheat over to 375°. In food processor blend together cookie mix, butter & egg. Refrigerate dough. In med. size sauce pan mix dates, water, sugar & cornstarch. Over med. high heat cook mixture until thickened. Stirring constantly. Cool. Use one tablespoon of dough-roll into a ball and place at least 2'' apart on a cookie sheet. Top each cookie with a rounded tsp. of date mixture. Bake for 8-10 minutes. Remove from oven. Top each cookie with a walnut half. Cool at least one minute. Remove from pan. Yields 3 dozen.

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Supplement to The Freeborn County Shopper/Tuesday, February 22, 2011/

Rosemary Mint Sugar CookiesWendy Nickel, Kiester, MN1 -17.5 oz. Sugar Cookie Mix1 stick or 1/2 C Butter or Marg. softened1 Egg1 Tbls. fresh Rosemary, chopped1 Tbls. fresh Mint, choppedCrystal Sugar for Garnish

Heat oven to 375°. Stir cookie mix, softened butter, egg, rosemary & mint in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch ea. Place 2'' apart on ungreased cookie sheet. Bake for 6 minutes. Remove from oven, sprinkle with sugar, bake another minute, remove from pan. Cool for at least 1 min. before removing from cookie sheet. Cool completely. Store in airtight container. Yields 36 cookies.––––

Pumpkin Pie CakeClarice Baaken, Albert Lea, MN1 - 29 oz. Large Can of Pumpkin1 - 12 oz. Large Can Evaporated Milk4 tsp. Pumpkin Pie Spice or 2 tsp. cinnamon,

1 tsp. ginger, 1/2 tsp. cloves1/2 tsp. Salt1 Cup Sugar3 Eggs, beaten

Beat all together. Pour into a 9x13 pan.1 Yellow Cake Mix1 1/2 Sticks Butter, melted1/2 Cup Pecan

Sprinkle one pkg. yellow cake mix over the top of pumpkin mixture in pan. Drizzle melted butter over top of cake mix. Sprinkle with nuts. Bake 50 minutes at 350° or until brown. Serve with whip cream.––––

Rolls - Streusel Coffee CakeMarilyn Wendt, Albert Lea, MN4 1/4 Cups Flour1 pkg. Dry Yeast1 Cup Milk 120°-130°1/3 Cup Sugar1/3 Cup Margarine1/2 tsp. Salt2 Eggs

Beat milk, yeast, eggs, margarine & 2 cups flour. Add remaining ingredients. Beat on slow speed until smooth. Let rise until double. Punch down. Press dough into 2-8'' pans greased. Top with streusel of 2/3 cup brown sugar, 2/3 cup flour, 1/3 cup butter. Sprinkle with nuts. Press into dough. Let rise until double. Bake 375° about 45 minutes until golden brown. I used my mixer for all, on the lowest speed.––––

Apple Crumb Pizza Pie Katie Koziolek, Hartland, MNPastry for 8'' 2 crust pie Crumble topping: 6-7 tart apples (about 6-8 C) Braeburn’s best 3/4 cup all-purpose flour 1 teaspoon Fruit Fresh 1/2 cup sugar (or Sugar’n’Spice*) 1 cup Sugar’n’Spice* 1/2 cup butter or margarine

Prepare pastry as for pie, except roll into one-inch larger than a 12” pizza pan. (This will also work in a jelly roll pan). Ease into pan and flute edge. Make crumb topping by cutting butter into flour and sugar. Cut cored apples into thinly sliced wedges. Peeling is optional. (I like to slice the apples and core it at the same time by cutting the apple in half and neatly slice the apples through the core and then remove the core. Beginning at the edge of the crust overlap slices in a circle and finish with center. If there are more apples, make a second row staggered. (Make stripe rows in a jelly-roll pan.) Sprinkle with Fruit Fresh and Sugar and Spice. Top with crumble topping. Bake in 450˚ oven for 30 minutes or until apples are tender. Serve warm. Makes 8-10 serv-ings. *SUGAR ’N’ SPICE Mix together: 2 cups sugar, 2 T cinnamon, 1/2 teaspoon dried orange rind, 1/2 t. nutmeg. Store in shaker jar and use for French toast topping, cinna-mon rolls, cinnamon toast, cereal topping. It can be made lighter by substituting part of the sugar with Splenda or sugar substitute. ––––Honey & Spice CookiesWendy Nickel, Kiester, MN3/4 Cup Honey 1/2 Cup Butter1 Egg 2 Cups Flour1 Cup Raisins 1 Cup Walnuts optional1/4 tsp. Salt 1 tsp. Cinnamon1/4 tsp. Nutmeg 1 tsp. Soda

Heat honey & butter in saucepan. Let cool. Blend in egg. Sift together flour, salt, cin-namon, nutmeg & soda. Blend all together. Stir in raisins & walnuts. Heat over 375°. Roll 2 T of dough into balls. Place on prepared cookie sheet. Bake for 10 minutes. These are great with blueberry jam or preserves used as "sandwich" filling.––––

Ice Box CookiesCindy Martin, Albert Lea, MN1 Cup Shortening (best with butter)1 Cup Brown Sugar1 Cup White Sugar2 Eggs, well beaten1 1/2 Cup Flour1 tsp. Soda1 tsp. Salt3 Cups Oatmeal1/2 Cup Nut Meats1 Cup Coconut1 tsp. Vanilla

Mix & chill a little. Form in rolls and wrap in wax and chill further. Slice roll. Bake at 350° for 6 to 8 minutes.––––

Rum CakeDarlene Winter, Albert Lea, MN1 Cup Chopped Nuts1 Box Yellow Cake Mix1 - 3 3/4 oz. Vanilla Instant Pudding Mix4 Eggs1/2 Cup Cold Water1/2 Cup Wesson Oil1/2 Cup Dark Rum

Grease & flour 10'' tube pan. Sprinkle nuts on bottom of pan. Pour batter over nuts. Bake 1 hour at 325°. Cool. Invert on plate, prick top. Spoon & brush glaze over top.Glaze: 1/4 cup butter, 1 cup sugar, 1/4 cup water, 1/2 cup rum. Melt butter, add water & sugar. Boil 5 minutes. Remove and stir in rum.––––

Easy DessertMarilyn Wendt, Albert Lea, MN1 Can Pineapple Tidbits, drained1 Yellow Cake Mix1/4 Cup Walnuts1 Can Cherry Pie Filling1 Cup Melted Butter or Ole1 1/2 Cup Coconut

Place pineapple & pie filling into 9x13 pan. Sprinkle cake mix and coconut over top. Cover with melted butter or ole & walnuts. Bake 350° for 30 min. You can use all sugar free ingredients. Serve warm with cool whip or ice cream.––––

Layered Cracker BarsDarlene Winter, Albert Lea, MNLine 9x13 pan with Keebler Club Crackers3/4 Cup White Sugar1 Stick Margarine1/2 Cup Brown Sugar1/4 Cup Milk1 Cup Crushed Graham Crackers

Boil til thick. Add 1 tsp. vanilla. Cool. Spread on crackers. Put layer of crackers on top.Frost With:1/2 of 6 oz. pkg. Chocolate Chips2/3 Cup Peanut Butter1/2 of 6 oz. pkg. Butterscotch Chips

Melt and spread over top.––––Chocolate Peanut Butter Pie Katie Koziolek, Hartland, MN1-9 inch baked Chocolate Pie Crust8 oz. cream cheese, softened1 cup chocolate chips (milk or semi-sweet)1/2 cup powdered sugar 2 tablespoons corn syrup 3/4 cup peanut butter, creamy or crunchy 1 tablespoon butter or margarine (not low-fat) 1 teaspoon vanilla 2 cups whipped topping (Cool Whip)

Melt chocolate chips, syrup and butter in small bowl in microwave up to 2 minutes, stirring often until chips melt. Stir until smooth and spread on pie crust. Let set while preparing rest of filling. Filling: Beat together until smooth: cream cheese, powdered sugar, peanut butter and vanilla. Fold in whipped topping. Spread over chocolate in pie shell. Garnish with chocolate chips, toffee candy pieces or warmed peanut butter or mini Reese’s piec-es. Chill 4 hours or until firm. CHOCOLATE PIE CRUST Just before add-ing water to regular pie crust, stir in 3 table-spoons chocolate drink powder (Quick), then add water and toss to form ball for rolling. Roll into pie pan, flute edge and prick crust. Bake at 400˚ for 10 minutes. Or To 1+1/4 cups chocolate graham cracker crumbs stir in 3 tablespoons melted butter or margarine. Press into pie pan. Or Use chocolate syrup for part of the water in a regular pie crust. ––––

DESSERTS February 2011Freeborn County Shoppers

13th Annual

Featuring Recipes from Albert Lea and Freeborn County Residents

Taste of Winter

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