2010 tasty temptations

2010 TasTy TempTaTions

“Best Cooks of Bluff Country”A special publication of the Fillmore County Journal

www.fillmorecountyjournal.com

~ 2010 Tasty Temptations

Judging by my waistline, last Tuesday, November 9, was a good day. In collaboration with the Fillmore County Journal, Preston Foods hosted the first annual Tasty Temptations Cooking Con-test at the newly remodeled grocery store in historic downtown Preston, Minnesota. Contestants were competing in nine categories with an oppor-tunity to win gift certificates to Harmony Foods, Preston Foods and Rushford Foods. First place winners walked away with $50 gift cards, second place boasted $25 gift cards and third place pocketed $10 gift cards. In total, there were $730 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods. Of the 84 recipes appearing in this first-ever special keep-sake cookbook, there were 64 recipes prepared by contestants from Canton, Chatfield, Fountain, Harmony, Mabel, Peterson, Preston, Rushford, Spring Valley and Wykoff for five judges to sample. The judges, Tammy Danielson, Tyler Grundman, Michelle Haugerud, Andrea Reinhardt, Alissa Shannon, and myself, consumed 64 bites of the best dishes in the area. You haven’t lived until you’ve grazed in a food judging competition. It’s like a timed progressive feast. I can’t recall who made it to the finish line first, but I think we all won in some way, shape or form. Of these dishes highlighted in this publication, I would rec-ommend trying them all. As I said to the crowd of excellent and very patient cooks, “You are all invited to my house for Thanks-giving!” This publication and the recent cooking contest makes me thankful for many things that make this area unique. I am grateful to all of the cooks who put their time, energy and ingredients into their wonderful recipes. And, this event would not have been possible without the sponsorship of the prizes by Harmony Foods, Preston Foods and Rushford Foods. This publication, provided to over 12,400 households in the Fillmore County area and beyond would not be possible without the support of the advertisers in this cookbook, so please show your appreciation by shopping with these local businesses. After all, these businesses are important to our local economy. Lastly, I want to thank all of our readers. You are the reason we feel compelled to bring people together and share all these great reci-pes. Cheers, and warm regards as you delight yourself in so many delicious adventures over the holidays. So much food, so little time.

Jason Sethre

PublisherFillmore County Journal

The Best Cooks of Bluff Country84 tried and tested recipes just in time for the holidays

2010 Tasty Temptations

© 2010 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965

507-765-2151 • www.fillmorecountyjournal.com

Appetizers and Beverages............................................ 4 - 5

Soups, Salads and Vegetables..................................... 6 - 10

Main Dishes and Casseroles ................................... 11 - 15

Meat, Poultry and Seafood ...................................... 16 - 17

Breads and Rolls ..................................................... 18 - 19

Pies, Pastries and Desserts .......................................20 - 23

Cakes, Cookies and Candy ..................................... 25 - 29

Dips, Sauces and Spreads ........................................ 30 - 31

Special Diet.................................................................... 31

Table of Contents


Appetizers and BeveragesGolden Fruit Punch - 1st PlaceSuzanne Hyke of Preston, MN

4 maraschino cherries 1 cup frozen lemonade concentrate1 medium orange, sliced 1 cup frozen limeade concentrate1 small lemon 1 cup frozen pineapple/orange juice concentrate1 small lime 2 liters diet ginger ale, chilled

Arrange fruit in a 5-cup ring mold. Add 3/4 cup water. Freeze until solid. Add enough water to fill mold; freeze until solid. Just before serving, in a punch bowl, combine juice concentrates within 2 cups water. Stir in ginger ale. Un-mold ice ring. Place fruit side up in punch bowl.

Ranch Snack Mix - 2nd PlaceDenise Pagel of Chatfield, MN

1 cup Orville Reddenbaucher popcorn oil1 envelopes dry Hidden Valley Ranch Dress-ing/Seasoning Mix20 cups snacks such as:3 cups Goldfish crackers 3 cups white cheddar Cheez-Its2 cups mixed nuts3 cups Wheat Thins3 cups Bugles3 cups butter braid spindle pretzels

Divide and mix snacks into 2 cake pans. Whisk the oil and dry ranch seasoning and mix together in liquid measuring cup. Drizzle some of mixture over snacks in both pans. Stir the snacks and drizzle on some more until gone. (You will need to stir the oil mix-ture between as well.) Bake in preheated 250 degree oven for 1 hour, removing every 15 minutes to stir. Cool on brown paper bags after baking to absorb some of the oil. Store in air tight container.

Suzanne Hyke Denise Pagel

Preston equiPment Jct. 52 & 16, Preston, MN

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Appetizers and BeveragesTaco Nuggets - 3rd Place Anne Kappers of Spring Valley, MN6 tbsp butter1 package taco seasoning mix8 cups corn chex cereal1/2 cup sharp cheddar cheese, grated

Place butter and dry seasoning in 8 x 10 microwave dish. Microwave 45 to 60 seconds. Stir well. Add cereal and stir to coat pieces. Microwave 2 1/2 minutes, stir well. Sprinkle with cheese, and stir. Microwave 2 to 2 1/2 minutes more. Cool. Store in tightly covered container.

Bloody Mexican Melody Stockton of Preston, MNSpicy V-8 drink mixTequilaPickled green beanTabasco sauce (optional)Ice

Fill cocktail glass with ice, add 6 oz of spicy V-8 and 1 shot tequila. Stir to mix and garnish with one pickled green bean.

Herb Butter Wendy Thon of Spring Valley, MN1/3 cup butter1/3 cup feta cheese1/3 cup cream cheese2 tbsp chopped chivesdash of garlic powder

Mix together and chill at least 30 minutes. Serve with bread or crackers.

Simple Sweet Potato Fries Nikindra Hungerholt of Rushford, MN

3 medium sweet potatoes1 tbsp olive or canola oil1-2 tsp salt

Preheat oven to 350 degrees. Scrub the sweet potatoes. Dry and place on cutting board. With a non-serrated knife, cut off the ends of the sweet potato and cut into 1/4 inch fries. Place fries in a bowl and drizzle the oil over them. Toss with your hands to coat completely. Dump fries onto a cookie sheet and spread them out. Try to get each fry to lay flat on the pan. Sprinkle with salt. Bake in the oven for 20 minutes. Remove from oven. Using a spatula, flip the fries over. Place pan back in the oven and bake 10-15 minutes more, or until golden brown.

Anne Kappers


Soups, Salads and Vegetables30 Minute Comforting Chicken Noodle Soup - 1st PlaceBrenda Lokker of Preston, MN

1 quart water1 can condensed cream of chicken soup4 cubes chicken bouillon 1 1/2 cups cubed cooked chicken3 cups uncooked wide egg noodles

In a large saucepan, bring water and bouillon to boil. Add noodles, cook uncovered until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.

Chicken Wild Rice Salad - 2nd PlaceDenise Pagel of Chatfield, MN

2 cans wild rice drained (Canoe brand) 1/2 cup celery (finely chopped)2 chicken breasts (cooked/diced)1 1/4 cups mayonnaise1 red pepper (finely diced) 1 1/2 tsp Dijon mustard1 bunch green onions (chopped fine) Salt and pepper1/2 yellow onion (diced)1 cup smoked almonds

In large bowl, combine the rice, chicken breasts, red pepper, onions, and celery. Add the mayonnaise and mustard, mix well. Stir in the smoked almonds. Add the salt and pepper to taste.

Brenda Lokker Denise Pagel

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Soups, Salads and VegetablesLemon Fluff Salad - 3rd PlaceTerry Stokes of Chatfield, MN

3 3/4 oz instant pkgs lemon pudding1 family size Cool Whip10 1/2 oz pkg mini marshmallows14 oz crushed pineapple (don’t drain)11 oz mandarin oranges (don’t drain)

Put pudding in large bowl. Add pineapple and oranges, fold in marshmallow and cool whip.

Autumn Glow Fruit Salad Anne Kappers of Spring Valley, MN

1 small package lemon instant pudding1 can pineapple chunks and juice1 can fruit cocktail1 can mandarin oranges

Mix together the package of pudding, pineapple chunks, and juice in large bowl. Drain fruit cocktail and mandarin oranges, and add to pudding mixture. Sliced bananas can be added before serving.

Terry Stokes

Monday, August 30, 2010 FILLMORE COUNTY JOURNAL Page 13

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By Jason Sethre

[email protected]

As you stroll down Highway

52, about ten miles south of

Chatfield, you’ll pass through

the neat little town of Fountain,

Minn., recognized as the “Sink-

hole Capital of the U.S.A.” This

little town of 343 people (which

just grew by a set of twins, as

noted on page 12), boasts a small

town grocery store, three restau-

rants, two churches, a large fur-

niture store and trail head access

to the Root River Trail.

If you can avoid blinking as

you pass through the little town

of Fountain, you’ll see a bright

yellow sign that says Los Gables

-- which I think means “let’s

eat.” I don’t know for sure, since

I studied the German language

for four years, only learning bits

and pieces of Spanish from the

infamous Sesame Street.

As you pull into the park-

ing lot, you’ll notice tether ball

(which I haven’t seen since ele-

This delicious and healthy combination of rice, refried beans and

tender chicken breast mixed with veggies is #37 on the Los Ga-

bles Restaurant menu, otherwise referred to as Pollo Mexicano

(chicken fajita).

mentary school), bean bag toss,

and plenty of outdoor seating

-- picnic style.

The loud colors of Mexican

fanfare adorn the building inside

and out, giving you the sense

that this is the real deal.

In the kitchen, sometimes

you’ll see Julie Kulsrud (the owner

of Los Gables) and other times

you’ll see Margareta Gomez. No

matter who is behind the wheel,

the food is always fantastic.

During this particular din-

ner date with my wife (the kids

were at my parent’s house in

Rochester), I ordered the Pollo

Mexicano, a blend of healthy

chicken breast slices, green and

red peppers, rice, lettuce and

refried beans.

I have experimented with so

many dishes at Los Gables, I

don’t have a favorite -- because I

like all of them.

Whether breakfast, dessert,

appetizer or entree, I can hon-

estly say Los Gables has a loyal

customer. One of the most interesting

things I encountered when I first

started dining at Los Gables was

their drink special, “buy nine

margaritas, get the tenth one

free.” Wow! I asked my wife,

“Does that come with a get-out-

of-jail-free card?” Well, it turns

out that you can get that 10-mar-

garita deal over a period of time.

You don’t have to drink them all

in one sitting. I’m sure they’d let

you if you were so inclined, but

it’s not a requirement.

And, along with the great

food, I enjoy seeing the same

friendly faces when I dine at Los

Gables. Whether patrons of the

restaurant or the wait staff, you

feel like completely welcome.

As a matter of fact, Los Gables

has a large breakfast crowd, since

they also serve up “American”

food like omelettes, pancakes,

sausage, biscuits and gravy.

And, if you’re in a hurry, trav-

eling from Wykoff to Lanesboro

or whatever your destination,

there is a drive-thru. So, you

can grab a coffee and go.

If you’re a really big fan of Los

Gables, you can even purchase a

T-shirt with their logo.

According to www.invisibled-

iner.com, an online restaurant

review website, a person driving

from the Twin Cities area to a

wedding in Iowa, had this to

say about their dining experience

at Los Gables; “If you are ever

traveling through Southeastern

MN or live in the area, it would

definitely be worth a visit. I even

opted to buy a t-shirt.”

If you’re interested in learning

more about Los Gables, you can

check out their menu at www.

losgables.com or give them a call

at 507-268-1020. By the way,

did I mention they cater events?

Yes, they do it all.

I feel fortunate to live in an

area where we have absolutely

no corporate-owned restaurants.

Every restaurant in our area is

family owned and operated. Every

dining establishment in the area

provides something unique from

the ambiance to the tasty bites that

keep us coming back for more. We

have a great selection of restaurants

right here in our own backyard,

and I plan on sharing my dining

experiences from one town to the

next. Look for this feature every week

in the Fillmore County Jour-

nal, along with online under the

Real Bites section.

Real BitesBy

Jason Sethre

Real Bites By Jason Sethre

I feel fortunate to live in an area where we have absolutely no corporate-owned restaurants. Every restaurant in our area is family owned and operated. Every dining establishment in the area provides something unique from ambiance to the tasty bites that keep us coming back for more. We have a great selection of restaurants right here in our own backyard, and I plan on sharing my dining experiences from one town to the next. Look for this feature every Monday in the Fillmore County Journal, along with online at www.fillmorecountyjournal.com under the Real Bites section. ~ Jason Sethre

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~ 2010 Tasty Temptations ~ Page 8

Awesome Chicken Noodle Soup Susan Lien of Chatfield, MN

3 boneless/skinless chicken breasts 1/2 tsp thyme1 tsp celery salt 1 tsp parsley flakesPinch of rosemary1/4 tsp pepper3 carrots (sliced) 3 tbsp chicken flavor soup base2 celery stalks (diced) 2 1/4 quarts water1 small onion (diced) 1 package Alberto’s extra wide noodles

Cook chicken breast in large soup kettle with 2 1/4 quarts water. Shred cooked chicken and return to broth. Add remaining ingredi-ents except noodles). Cook over low heat for 6-8 hours. Add pre-cooked noodles 30 minutes before serving. Do not cook noodles with soup or they will become mushy and soak up all the broth.

Beans and Tomato Chili Wendy Thon of Spring Valley, MN

15 oz can black beans15 oz can pinto beans15 oz can kidney beans15 oz can garbanzo beans2- 14 1/2 oz cans stewed tomatoes and juice2-3 tbsp chili powder

Put all ingredients, even bean juices into crockpot for 4-6 hours.

(You can drain and wash beans to reduce some sodium.)

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Corn Chip Corn Salad Suzanne Hyke of Preston, MN

2 cans corn, drained1 cup mayonnaise2 cups shredded cheddar cheese1 cup chopped red onions1 cup chopped green chilies1 10 oz bag corn cheese

Mix first six ingredients. Chill. Add coarsely crushed chips before serving.

Creamy Quinoa Nikindra Hungerholt of Rushford, MN

3 medium yellow squash 2 tbsp fresh basil1 1/2 cups water2 tsp salt1 medium onion Dash of pepper1 ripe avocado 4 cups quinoa, cooked

Preheat oven to 350 degrees. Chop onion into small pieces and fry in a frying pan with a little oil until translucent; set aside. Wash squash, cut into small chunks, and place in a saucepan with the water. Place pan on stove over high heat and boil until tender. Put squash with the boiled water, basil, salt, and pepper into a blender. Wash the avocado and cut in half; remove the pit. Scoop out the green avocado into the blender. Cover and blend until there are no more chunks and is smooth.Place the cooked quinoa into a large bowl. Pour the squash mixture over the top. Add the onion; stir until combined. Place the quinoa mixture into a casserole dish. Bake for 25 minutes; broil on high for the last 5 minutes. Remove from oven. Sprinkle the top with extra basil if desired.

Cranberry Salad Alvira Klockeman of Fountain, MN12 oz pkg frozen cranberries 1 tsp vinegar20 oz can crushed pineapple (drained, save juice) 1 cup pineapple juice1 1/2 cup water 1/2 cup walnuts6 oz box cherry Jello 1 cup diced celery

Grind cranberries. Place in a saucepan and heat to boiling, with 3/4 cup water. Add sugar, Jello, vinegar, and pineapple juice. Chill until starting to set. Add rest of ingredients. Chill overnight in a 9 x 12 glass cake pan. Cut in squares to serve.

Crushed Pineapple and Carrot Salad Elaine Bergo of Montevideo, MN

1 package lemon Jello1/4 tsp salt1 1/2 cups boiling water1 tbsp lemon juice1 can crushed pineapple with juice1 cup grated carrots

Mix together Jello, salt, water, and lemon juice in a bowl and chill until slightly thickened. Add the pineapple and carrots. Pour into mold or bowl.

For special diets, may use sugar-free Jello and pineapple.

Soups, Salads and Vegetables

Preston, MN • 765-3333

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Soups, Salads and VegetablesPopcorn Salad Melody Stockton of Preston, MN

3/4 cup mayonnaise 8 oz water chestnuts1 cup diced celery8-10 slices bacon (cooked/crumbled)1/3 cup shredded carrots 1 1/4 cups grated cheddar cheese2 green onions thickly slices (tops too) 6 cups popcornReserve about 1/4 cup of cheese and crumbled bacon for garnish. In a large bowl combine the rest of the ingredients except for the popcorn and mix well. Add the popcorn and stir to be sure that it is well coated with the other ingredients. Sprinkle with the remaining cheese and bacon for garnish and it is ready to serve.

Lentil Vegetable SoupJanet Ewalt of Harmony, MN

2 cups lentil beans 8 cups water6 slices bacon (crispy)1/2 cup chopped onions3 tbsp snipped parsley1/2 cup chopped celery1 clove minced garlic 3/4 cup chopped carrots2 1/2 tsp salt 1/2 tsp crushed oregano1/4 tsp pepper 1-2 cans tomatoes2 tbsp wine vinegar

Rinse lentils. Place all ingredients except tomatoes and vinegar in large pot. Cover and simmer for 1 1/2 hours. Add chopped toma-toes and vinegar and simmer covered 30 minutes.

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Main Dishes and CasserolesChicken Enchiladas - 1st Place Irma Faulkner of Rushford, MN 1/2 cup of onions3 cups chopped, cooked chicken1 cup black olives1 cup sour cream12 flour tortillas1/2 cup salsa2 cups grated mozzarella cheese

Sauté onions until light yellow, add all other ingredients in a large bowl and mix. Grease 13 x 9 pan and cover bottom of pan with salsa. Put 2-3 tablespoons of chicken mixture in each tortilla and roll. Place each tortilla in a pan. Cover with grated cheese, bake at 350 degrees for 20 minutes. Serve with additional salsa if desired.

Laseghetti - 2nd PlaceAngi Brunsvold of Preston, MN

1 lb ground beef 1 small white onion (diced)16 oz spaghetti noodles 1 cup chopped celery3 cups shredded mozzarella cheese 1 cup chopped green pepper1 cup shredded parmesan cheese 4 cups sliced mushrooms3 eggs (beaten) 62 oz favorite spaghetti sauce1 tbsp olive oil salt (to taste)2 tsp garlic powder pepper (to taste)

Cook spaghetti according to package directions; drain. Meanwhile, brown ground beef and onions. Drain off any excess fat drippings. Add the spaghetti sauce to the meat and heat through. When the pasta is done, add one cup of the mozzarella cheese, parmesan cheese, celery, green pepper, mushrooms, eggs, oil, garlic powder, salt, and pepper. Combine all ingredients in a large bowl and stir. Pour into greased 9 x 13 baking dish. Cover and bake at 350 degrees for 30-60 minutes. Uncover and sprinkle the remaining mozzarella cheese on top. Bake uncovered for an additional 10 minutes. Allow to cool slightly before serving.

Spaghetti Bake - 2nd PlaceDenise Pagel of Chatfield, MN

1 1/2 lbs ground beef 1 can cream of mushroom soup1 small onion, chopped 2/3 soup can of waterSalt and pepper 14 oz angel hair pasta (cooked/drained)26 oz jar Prego spaghetti sauce 8 oz shredded colby & monterey jack cheese blend, divided

Brown ground beef and onion. Add salt and pepper to taste. Drain off fat from ground beef. Stir in spaghetti sauce and cream of mushroom soup until well blended, add water. Simmer on stove 15 minutes. Prepare angel hair pasta according to package directions. Spray 9 x 13 pan with cooking spray. Layer 1/3 pasta, 1/3 meat sauce mixture, 1/3 cheese. Repeat twice more. Cover with foil. Bake at 350 de-grees covered for 30 minutes. Remove foil and bake 10-15 minutes more. Let stand 10 minutes before serving.

Basil Pecan Bean Burgers Nikindra Hungerholt of Rushford, MN

1 can red kidney beans 1 tsp garlic powder1 can black beans1 tsp onion powder3/4 chopped pecans (toasted) Salt and pepper to taste2 tbsp dried basil 1 tsp olive or canola oil

Open the red and black cans of beans; dump both into a colander and rinse. Place beans in a food processor bowl. Cover and process until mashed. Put the beans into a me-dium sized bowl. Add toasted pecans, basil, garlic powder, salt, and pepper. Mix with a spoon until combined. Scoop about 1/3 cup sized scoops of the bean mixture, roll into balls and flatten, and set them aside on a plate.In a frying pan, heat the oil over medium heat; spread around the pan. Take four of the bean patties and place them in the pan. Using a spatula, flip the patties after about

Irma Faulkner Denise Pagel

Angi Brunsvold

Continued on page 12


3-4 minutes, or until browned. Cook the other side until browned. Remove from pan and serve plain or on a bun with condiments.

Chicken Casserole Grace Housker of Mabel, MN

8 cups cubed cooked chicken 2 tbsp butter, melted2 cans condensed cream of chicken soup 1 tsp celery seed1 cup sour cream Fresh parsley1 cup crushed butter flavored crackers Sweet red pepper rings Combine chicken, soup, and sour cream; spread into a 9 x 13 greased baking dish. Combine crumbs, butter, and celery seed; sprinkle over chicken. Bake uncovered at 350 for 30-35 minutes or until bubbly. Garnish with parsley and red pepper if desired.

Chow Mein Hot Dish Marge Sikkink of Harmony, MN

1/3 cup soy sauce 14 oz can bean sprouts (drained)1 cup instant rice 8 oz can water chestnuts (chop/drain)1 can cream of mushroom soup 15 oz jar mushrooms and juice1 can beef broth 1 lb lean ground beef 1 cup chopped celery Onion to taste

In bowl, mix all ingredients except beef and onion. Brown beef with onions in a pan, let fat drain. Then mix with other ingredient and put in sprayed casserole pan. Bake at 350 degrees for 30-40 minutes. Cover part of the time.

Main Dishes and CasserolesContinued from page 11

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Company Eggs Florentine Corine Handke of Mabel, MN

1 pkg. frozen chopped spinach 2 tbsp butter, melted1 cup shredded cheddar cheese 12 eggs, lightly beaten1 lb bulk turkey sausage 2 cups whipping cream2 cups sliced fresh mushrooms 1 cup shredded Swiss cheese1/2 cup chopped green onions Paprika

Cook spinach according to package directions. Drain well squeezing most of the liquid out. Sprinkle cheddar cheese in the bottom of a lightly greased 9 x 13 x 2 baking dish. Spread the spinach over the cheese. Cook sausage in a skillet over medium heat until browned, stirring to crumble meat. Drain and sprinkle over spinach. Sauté green onions and mushrooms in the butter until slightly tender. Sprinkle over the sausage. Combine the eggs and cream beating with a wire whisk until blended. Pour egg mixture over veg-etable mixture. Top evenly with the Swiss cheese. Sprinkle with paprika. Bake uncovered at 350 degrees for 35 to 45 minutes or until set and lightly browned.

Cranberry-Orange Chicken Bake Sally Jeske of Wykoff, MN

1 box Stove Top Stuffing (cornbread) 1 1/2 boneless chicken breast (cut to bite-size pieces) 1 cup orange juice1/2 cup water 1 can cream of chicken soup1/3 cup craisins 2 cups frozen peas or beans

Preheat oven to 400 degrees. Prepare stuffing with juice, water, and craisins. Combine chicken, soup, and veggies; and spoon into 11 x 7 glass pan. Cover with stuffing. Bake about 45 minutes until chicken is cooked.

Ham and Egg Bake Wendy Thon of Spring Valley, MN

Bread slices (enough to cover pan)3 cups cubed ham1 cup shredded cheddar cheeseSliced American cheese6 eggs3 cups milk1 tsp mustard1 slice margarine3 cups crushed corn flakes

Grease a 9 x 13 pan. Line pan with slices of bread to cover bottom. Layer with the cubed ham and cheddar cheese; then top with the American cheese. Top ham and cheese layer with more bread to cover. Beat the eggs, milk, and mustard together in a bowl and pour the mixture over the top of bread. Refrigerate overnight. Just before baking melt margarine and toss with crushed corn flakes. Bake at 325 degrees for about an hour and ten minutes uncovered.

Grandma’s Sunday Meatloaf Anne Kappers of Spring Valley, MN

1/2 lb fresh ground pork sausage (unseasoned) 1/2 tsp garlic salt2 lbs fresh ground beef (lean) 2 eggs3 slices soft white bread (torn into small pieces) 1/2 cup chopped onion1- 1 1/2 tsp salt 1/2 tsp yellow mustard1/2 tsp black pepper 1/2 tsp celery salt1/2 tsp ground sage 1 cup milk

Mix, place in loaf pan and bake for 1 hour at 350 degrees.

Main Dishes and Casseroles


Pork Chops with Fried Sauerkraut Janine Lange of Preston, MN

4 medium thick pork chops1 quart sauerkrautLowry’s seasoned pepperSalt

In large stainless fry pan, put small amount of oil to cover bottom of pan lightly. Put chops in after heating pan. Season both sides with Lowry’s seasoned pepper and table salt. Brown both sides of chops on medium heat until cooked through. Remove chops from pan. Squeeze liquid out of kraut and put down drain. Put kraut in pan with the heat on medium high. Use spatula to scrape the brown from the pan and mix with the kraut. Fry about 4-5 minutes. Mix chops with kraut in pan and turn burner off. Serve with mashed potatoes and put kraut on potatoes.

Reuben Casserole Suzanne Hyke of Preston, MN

1 jar sauerkraut rinsed and well drained 1 garlic clove, minced1/4 cup chopped corned beef 1 cup shredded Swiss cheese1 cup sour cream 2 sliced rye bread, cubed1 small onion, chopped 2 tbsp butter

Combine sauerkraut, beef, sour cream, onion, and garlic. Transfer to greased 11 x 7 baking dish. Sprinkle with Swiss cheese and bread; drizzle butter. Bake uncovered at 350 degrees for 20-25 minutes.


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Savory Chicken Bread Pudding Melody Stockton of Preston, MN

2-3 chicken breasts cooked and diced 1 small pkg cherry tomatoes cut in half1 small onion chopped 1 tsp dried basil ( or 1/4 cup fresh)1/2 cup chopped cabbage 3 large eggs1 pkg herb seasoning stuffing 1/4 cup milk3 slices multigrain bread cut into piecesOlive oil2 cans chicken broth 1/2 chopped celery SaltPepper

In large skillet, heat approx. 2 tbsp olive oil and cook the onion over medium heat until it becomes translucent. Add the chopped cabbage, celery, and diced chicken breasts and continue cooking until the cabbage is beginning to wilt and soften. Add halved tomatoes and basil; cover and remove from heat. Spray 9 x 13 baking pan with nonstick spray and spread the croutons and cubed bread slices on the bottom of the pan. Spoon the chicken and veggie mix over mixture evenly. Add the chicken broth to the cooled skillet and stir to deglaze the pan of all the delicious bits left from the chicken mixture. Whisk eggs with milk and add to broth until well mixed. Pour egg mixture over other ingredients and let set in refrigerator until liquid is absorbed, at least an hour. Preheat oven to 350 degrees and bake until eggs are set in the mid-dle and knife comes out clean (40-60 minutes) Let set 10 minutes before cutting into squares and serving.

Stuffed Shells Susan Lien of Chatfield, MN

1 box jumbo shells (cooked) 1/4 tsp pepper1 tube turkey sausage 1 jar three cheese spaghetti sauce1 tsp garlic salt 1 can pizza sauce with cheese1/2 tsp oregano 2 cups shredded mozzarella cheese

Brown turkey sausage with all spices listed. Drain meat and stuff cooked shell with meat. Lay open side up in a 9 x 13 baking dish. Pour sauces over stuffed shells. Bake at 350 degrees for 20 minutes. Sprinkle with cheese and bake an additional 5-10 minutes or until melted.

Taco Crescent Bake Brenda Lokker of Preston, MN

1 8 oz Tube refrigerated crescent rolls2 cups crushed corn chips1 1/2 lbs ground beef15 oz can tomato sauce1 pkg. taco seasoning8 oz sour cream1 cup shredded cheddar cheese

Unroll crescent dough into a rectangle; press onto the bot-tom and 1-inch up the sides of a greased 13 x 2 baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco season-ing; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese, and remaining chips. Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.


Swedish Meatballs - 3rd PlaceSusan Lien of Chatfield, MN

2 lbs ground beef 2 tsp salt1 large potato (peeled and grated) 1 tsp pepper2 tsp sugar 1/2 tsp ginger2 eggs 1/4 cup bread crumbs

Mix all ingredients by hand in large mixing bowl. Form into 2” balls and brown in 1/2 cup butter in an electric skillet on low, turning frequently so they brown evenly. Remove cooked meatballs from skillet and set aside.

In skillet, add 2 cups milk to meat juices and bring to boil. In small bowl mix 1 cup milk and 1/3 cup flour, whisk into boiling broth until thickened. Fold meatballs into thickened broth and serve over mashed potatoes, noodles, or rice.


Meat, Poultry and SeafoodBaked Salmon with Pesto - 1st PlaceMelody Stockton of Preston, MN

1 salmon fillet (3 lbs)3/4 cup mayonnaise1 pkg dried pesto mixLemon pepper seasoningGrated parmesan cheese

Preheat oven to 350 degrees. In small bowl, mix mayonnaise with dried pesto mix and stir; set aside. Do not add oil or water. Line a large 15 x 10 x 1 bak-ing pan with parchment paper or tin foil. Place fish on baking sheet and pat top dry with paper towel while checking to make sure no bones are in the fish. Sprinkle fish with lemon pepper and spread top of fish with pesto/mayo mix until coated. Put fish in oven and bake uncovered for 30 minutes, then sprinkle with grated parmesan cheese. Return to oven for 5-10 minutes or until fish flakes easily with fork.

Turkey Meatball Subs - 2nd Place Denise Pagel of Chatfield, MN

1 1/2 lbs ground turkey 1 medium onion, chopped fine 1 cup old fashioned oats 1/2 tsp black pepper 1/2 tsp garlic salt 1 tsp salt 1 tsp chili powder2/3 cup evaporated milk Sauce:1/4 cup onion, finely chopped2 cups ketchup1 cup brown sugar2 tbsp liquid smoke1/2 tsp garlic salt

Combine turkey, onion, oats, black pepper, garlic salt, and chili powder. Add evaporated milk until you get a good consistency to form a meatball. Spray cake pan. Form into balls. Bake at 350 degrees uncovered for 15 minutes, then combine sauce and pour over all. Bake another 30 minutes. Serve on sub buns with slice of swiss cheese.

Melody Stockton

Susan Lien

Denise Pagel

Wine Buying For BeginnersWish you could walk into a wineshop and know what you’re looking for? Check out our cheat sheet and you’ll be talking like a connoisseur in no time.

Pinot Grigio - Aromas: Melon, lavender, grapefuit, peach. Taste: Light-bodied, fruit, herbal. Great with: Salmon, scallops, oysters.Riesling - Aromas: Apple, lime, peach and honey. Taste: Light, crisp, floral. Great with: Pasta, Asian dishes, salads, creamy, but-tery saucesSauvignon Blanc - Aromas: Freshly cut grass, grapefuit, fig, melon. Taste: Brisk, herbal. Great with: Asian cuisine, spicy dishes, fried food, shellfishChardonnay - Aromas: Vanilla, clove, nutty, apple, citrus. Taste: Full-bodied, dry buttery. Great with: Seafood, chicken

Pinot Noir - Aromas: Roses, ripe cherry, earthy. Taste: Light-bodied, smooth, floral. Great with: Firm-fleshed fish, pork.Merlot - Aromas: Dark berries, plum. Taste: Medium-bodied, soft, fruity. Great with: Grill meats.

Zinfandel - Aromas: Black-berry, raspberry. Taste: Spicy. Great with: Turkey, steak, barbe-cued meats, Indian food.Cabernet Sauvignon - Aromas: Vanilla, cinnamon, currant, oak. Taste: Full-bodied, fruity, rich. Great with: Lamb chops, steak.

Preston Liquor, LLc811 Hwy. 52 North, Preston,MN • Phone: 507-765-2565


Meat, Poultry and SeafoodChicken and Green Bean Bake Terry Stokes of Chatfield, MN

4 cups cooked chicken (chopped small)1 can mushroom soup2 cans green string beans (drained)2 boxes Stove Top stuffing

Mix together chicken, soup, and beans. Put in deep cas-serole dish, make up the stuffing mix, and layer on top of chicken and bean mixture. Bake at 350 degrees for 30 minutes.

Turkey Stew Elaine Bergo of Montevideo, MN

5 pounds ground turkey (browned)3 cups chopped celery2 quarts chopped onions10-15 pounds of potatoes10-15 pounds of carrotsTapioca (mixed with vegetables to eliminate sticking togeth-er in clumps)5 cans mushroom soup5 large cans tomatoes4 pounds peas

Cook turkey, celery, and onions together. Precook potatoes with skins on, cool, peel, and cube. Precook carrots, slice, and cool. Add carrots and potatoes to mixture. Add mush-room soup, tomatoes, and peas. Mix all together. Place in a large roaster or cooker and heat completely.

Olympic BowlB & B

The Place to “BE”

401 Kansas St, Preston, MN(507) 765-2522

BREAKFASTServed until 11:00 amOmelets, Eggs, Hashbrowns, Toast, Biscuits & Gravy, Meats, Pancakes, Oatmeal, French Toast

BEVERAGESPop, Bottled Pop, Ice Tea, Hot Tea, Coffee, Punch, Hot Chocolate, Cappuccino, Shirley Temple, Juices

APPETIZERSOnion Rings, Mushrooms, Mozzarella Sticks, Poppers, Mini Tacos, Cheese Curds, Combo Basket, Chicken Fries

SALADS & SOUPSTaco Salad, Grilled Chicken Chef’s Salad, Chef’s Salad, Dinner Salad

PIZZASupreme, All Meat, One Topping, Three Topping

KID’S MENUServed with Smiley PotatoesChicken Strips, Grilled Cheese, Hamburger, Ham & Cheese

SPECIALTIESSirloin, Hamburger Steak, Fettuccini Alfredo, Chicken Strips

BURGERSServed with French Fires, Seasoned Fries or Onion RingsPatty Melt, ‘Falcon’ Burger, Mushroom/Swiss Burger, Classic Burger, California Burger

SANDWICHESServed with French Fries, Seasoned Fries or Onion RingsChicken Salad Club, Tenderloin, Chicken Bacon Melt, BLT, Chicken Breast, Ham & Cheese, Chicken Salad, Philly Cheesesteak, Fish, Grilled Cheese

DESSERTSGiant Cinnamon Roll, Pie, Brownie

Overnight Pull-Aparts - 3rd PlaceDenise Pagel of Chatfield, MN

12 oz pecans (whole or pieces)18 Rhodes frozen dinner rollsCinnamon3 oz box butterscotch pudding (not instant)1/2 cup butter1/2 cup brown sugar

Spray 9 x 13 inch pan with cooking spray. Sprinkle pecans in the bottom of pan. Place dinner rolls on top of pecans, 18 in all, spaced evenly. Sprinkle cinnamon on each roll. Sprinkle box of dry butterscotch pudding on rolls. Combine butter and brown sugar. Drizzle mixture over the rolls. Cover with flour sack towel and let set on the counter overnight to raise. Bake next morning at 350 degrees for 30 minutes. Invert onto tray so caramel is on top.

Crescent Rolls Irma Faulkner Rushford, MN2 cups scalded milk1 cup butter (may use margarine) extra butter for basting1 cup sugar2 tsp. salt2 packages of yeast dissolved in 3/4 cup warm water with 1 tablespoon of sugar6 eggs lightly beaten9 cups flour

Place butter, salt and sugar in a bowl, pour scalded milk over it, let cool until barely warm. Add beaten eggs and the dissolved yeast, then add flour and mix. Knead for 10-15 minutes. Let it raise approximately 2 1/2 hours. Punch down and knead for 5 minutes. Divide the dough into 5 balls, roll out into a circle, spread with melted butter, cut wedges and roll each tip ending on the bottom. Place on a greased cookie sheet, cover with a towel and let raise for 30 minutes. Bake at 400 degrees for 10-12 minutes or until light brown.


Breads and RollsSusie’s Sweet Rolls - 1st PlaceSusan Lien of Chatfield, MN

3 tubes refrigerator buttermilk biscuits Caramel Sauce:1/4 cup + 1 tbsp cinnamon sugar 1/2 cup sugar1/2 cup brown sugar1/2 cup vanilla ice cream1/3 cup butter

Blend 1/4 cup sugar and cinnamon together in small bowl. Separate biscuits and dip into sugar/cinnamon mixture, coating all sides. Place biscuits on narrow side in greased Bundt pan (same way they came out of the tube). Set aside.Place all caramel sauce ingredients in small saucepan and bring to a boil, stirring constantly so sauce doesn’t stick or burn to pan. Pour sauce over biscuits and bake at 350 degrees for 25-30 minutes. Cool on wire rack for 5 minutes. Turn upside down onto serving plate.

Raspberry Pull-Aparts - 2nd Place Barb Yetter of Fountain, MN

2 loaves frozen white bread, thawed1/2 cup white sugar1/2 cup brown sugar2 tsp cinnamon1/2 cup chopped nuts1 pkg. raspberry gelatin (or your favorite flavor)1/2 cup (1 stick) margarine

Thaw dough until just barely soft. Cut each loaf of dough into little pieces. Place in single layer in a greased 9 x 13 baking pan. Combine dry gelatin, sugars, and cinnamon and sprinkle over dough in pan. Cut margarine in slices and distribute evenly on top of dough. Let rise until light, about 35 minutes. Bake at 350 degrees for 30 to 40 minutes.

Kay Bigalk

Barb Yetter

Susan Lien


English Muffin BreadWendy Thon of Spring Valley, MN

2 tsp yeast2 cups flour1 tsp sugar1 tsp salt2 tbsp nonfat dry milk powder1/8 tsp baking soda1 cup minus 1 tbsp water

Put all in bread machine and set on regular or small loaf.

Mincemeat-Pumpkin Bread Anne Kappers of Spring Valley, MN

3 1/2 cups flour 2 cups sugar1/2 tsp baking powder 4 eggs 2 tbsp baking soda 1 can solid pumpkin1 tsp salt 2/3 cup water1 tsp cinnamon 2/3 cup mincemeat1 tsp cloves 2/3 cup chopped pecans2/3 cup butter

Combine first six ingredients, set aside. Cream butter and gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Add dry ingredients to creamed mixture, alternating with the water. Fold in mincemeat and pecans. Spoon into two greased and floured loaf pans. Bake at 300-325 degrees for 1 - 1 1/2 hours.

Breads and Rolls

Chad & Camri Harrington

11 miles South of Spring Valley on Highway 63 Phone: 507-561-2282 • M-F 8-5 • Sat. 8-12

Open 6 days a week

Restaurant & Supper ClubHwy. 52 & 16 • Preston, MN

507-765-3388

Gift Certificates Available

Book your holiday parties soon!

Excellent lunch and evening dinner specials

Includes salad bar or tossed saladMonday - CLoSEdTuESday - Prime RibWEdnESday - Fish Fry - Bread basket, cole slaw, potato or salad barThuRSday - Sirloin Steak dinnerFRIday - Top Sirloin or Pike SaTuRday - Prime Rib, Top Sirloin or PikeSunday - Top Sirloin

evening specials

Schedule your appointments now for the

upcoming holidays.

Sandy’s Hair Affair100 Main St. SW • Preston, MN

507-765-4773

Pumpkin Cream Pie - 3rd PlaceKay Bigalk of Harmony, MN

1 1/2 cups pumpkin 1/4 tsp cloves1/4 cup sugar 1 pkg instant vanilla pudding8 oz softened cream cheese 3/4 cup + 2 tbsp milk2 tbsp caramel ice cream topping Baked pastry shell1 tsp cinnamon Whipped cream1/2 tsp salt Toasted coconut1/2 tsp ginger

In mixing bowl, beat cream cheese until smooth. Stir in pump-kin until blended. Add sugar, caramel topping, cinnamon, salt, ginger, and cloves. Beat until blended. Add pudding mix and milk beat on low speed for 2 minutes. Spoon into pastry shell. Refrigerate at least 3 hours. Garnish with whipped cream and toasted coconut.

All-American Cheesecake Pie Brenda Mogren of Chatfield, MN

2 8 oz pkgs cream cheese2 tbsp lemon juice1/3 cup sugar2 cups thawed Cool Whip1 9 inch graham cracker pie crustBerries for garnish

Mix cream cheese, lemon juice, and sugar until well blended. Gently fold in Cool Whip, mix thoroughly. Spoon mixture into pie crust and top with berries. Refrigerate at least 4 hours or overnight.


Pies, Pastries and DessertsAlmond Braid - 1st PlaceBrenda Lokker of Preston, MN

2-3 oz pkg cream cheese (softened) 1/4 cup sugar 3 tbsp slivered almonds 2 pkgs 8 oz crescent rolls

Glaze:2/3 cup powdered sugar4 tsp milk2 tsp butter, softenedAdditional slivers of almonds

Beat cream cheese and sugar until light and fluffy. Fold in almonds. Unroll crescent rolls on ungreased baking sheet; overlap long sides to form a square, sealing perforated seams. Spread with cream cheese filling down the center third of the square to within one inch of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on wire rack. Combine powdered sugar, milk, and butter; drizzle over loaf. Garnish with almonds and maraschino cherries if desired.

No Bake Pumpkin Pie - 2nd PlaceSusan Lien of Chatfield, MN

3 oz cream cheese (softened) 1 can pumpkin pie filling1 cup + 1 tbsp milk 1/2 tsp ginger1 tbsp sugar 1 tsp cinnamon1 1/2 cup Cool Whip 1/4 tsp cloves2 pkgs instant vanilla pudding mix 1 (9”) graham cracker pie crust

Mix cream cheese, 1 tbsp milk, and sugar until smooth. Fold in Cool Whip and spread on top of pie crust. Chill for 1 hour. Mix 1 cup milk and pudding mixes for 2 minutes. Let stand to thicken for 5 minutes. Add pumpkin and spices to pudding and beat un-til smooth. Spoon onto cream cheese layer. Chill over night and garnish with a dollop or Cool Whip sprinkled with cinnamon.

Kay Bigalk

Susan Lien

Brenda Lokker

Page x ~ 2009 Dining Guide

Butterscotch Sauce Barb Yetter of Fountain, MN

1/3 cup butter1 cup light-brown sugar, firmly packed2 tbsp light corn syrup1/3 cup heavy cream

Melt butter in saucepan over low heat. Stir in brown sugar, corn syrup, and cream. Cook to boiling point. Then remove from heat, and cool slightly. Serve warm over vanilla ice cream. Makes 1 1/4 cups.

Caramel Bars Marilyn Schreier of Preston, MN

2 cups oatmeal2 cups flour3 sticks butter melted1 1/2 cup brown sugar1/2 tsp baking soda1/2 tsp salt

Mix together all ingredients, and save a handful for the topping. Put into bottom of sprayed, nonstick 9 x 13 pan. Bake at 350 degrees for 10-15 minutes. Sprinkle 2 cups of chocolate chips, melt 1 bag of caramels and 6 tsp milk. Pour over top and sprinkle with rest of dough. Bake 10-15 min-utes more.

Carrot Bars Elaine Bergo of Montevideo, MN

4 eggs Frosting:2 cups white sugar 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp vanilla1 cup oil3 cups grated carrots

Optional:1 1/2 cups coconut 1/2 cup chopped nuts

Frosting:1 cup Crisco1/4 cup melted butter2 tsp vanilla1/4 cup cream3 1/2 cups powdered sugar

Mix eggs, sugar, flour, baking soda and powder, salt, and vanilla together in a bowl. Add oil and carrots and optional ingredients. Bake at 350 degrees in a 9 x 13 pan for 30 minutes. Frost.

Cranberry Apple Cobbler Irene Jacobson of Wykoff, MN

5 cups sliced, peeled apples 2 tbsp butter1 1/4 cups sugar 3/4 cup flour 1 cup fresh cranberries 1 tsp baking powder3 tbsp minute tapioca 1/8 tsp salt1/2 tsp ground cinnamon 3 tbsp milk1 cup water 2 tbsp sugar1/2 stick butter

Heat oven to 375 degrees. Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon, and water in large sauce-pan. Let stand for 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with 2 tbsp butter. Mix flour, 2 tbsp sugar, baking powder, and salt in large bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve with whipped topping if desired.

Pies, Pastries and Desserts2010 Tasty Temptations ~


Eclairs Suzanne Hyke of Preston, MN

1/2 cup water 1/4 cup butter 1/2 cup flour 2 eggs

Vanilla Filling: 1 1/4 cup cold fat free milk 1/4 tsp vanilla 1 pkg sugar free pudding (sugarfree instant)

Chocolate Topping:1 1/2 cup milk1 pkg choc. pudding1 cup fat free whipped topping

In sauce pan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat, let stand for 5 minutes. Add eggs one at a time, beating after each. Beat mixture until smooth and shiny. Transfer to a re-sealable bag. Seal and cut a 1 inch hole in the corner of the bag. Pipe 8, 3 1/2 inch logs on baking sheet. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees, and bake 10-15 minutes longer. Transfer to wire rack. Immediately cut a slit in each to allow steam to escape. Cool. Split and set the tops aside. Remove soft dough.

Filling: beat milk, vanilla, and pudding mix for 2 minutes. In another bowl, beat milk and chocolate pudding until thick-ened. Spoon vanilla filling into each eclair. Replace tops and spread with chocolate topping.

Easy Fruit Cobbler Ruth Callanan of Preston, MN

2 bags frozen fruit (any kind)1 box yellow cake mix2 cups diet Sprite or 7-Up

Preheat oven to 375 degrees. Spray a 9 x 13 pan with Pam. Pour both bags of frozen fruit on the bottom of the pan. Sprinkle the dry cake mix evenly over the fruit, making sure

there are no clumps. Pour the diet soda over all. Do not stir. Cover with tin foil and bake another 20 minutes, uncover and continue to bake another 45 minutes or until nice and brown on top. Serve with Cool Whip or vanilla ice cream.

Easy Peach Dessert Denise Pagel of Chatfield, MN

29 oz can sliced peaches, with juiceBetty Crocker Butter Pecan Cake Mix (or yellow)1/2 cup butter, melted1/2 chopped pecans (optional)

Dump peaches with juice in 9 x 13 pan Sprinkle on dry cake mix. Drizzle melted butter over cake mix. Sprinkle nuts if de-sired. Bake at 350 degrees for 50 minutes. Cool and serve with Cool Whip.

Lemon Ladyfinger Dessert Grace Housker of Mabel, MN

1 package lemon gelatin 1/2 tsp almond extract1 cup confectioners sugar 1 tsp grated lemon peel2 cups boiling water 1 package ladyfingers2 cups heavy whipping cream Lemon peel strips

In a large mixing bowl, dissolve gelatin and sugar in water. Stir until completely dissolved. Refrigerate until slightly thickened (about 45 minutes). Beat in cream and extract until cream mixture mounds slightly about 10 minutes. Fold in lemon peel. Split ladyfingers and arrange upright around edge of a 2 1/2” serving bowl (about 8” diameter). Set aside any unused ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish with remaining ladyfingers and lemon peel strips if desired. Cover and refrigerate for 2-3 hours

Pies, Pastries and Desserts ~ 2010 Tasty Temptations


Mother’s Green Tomato Pie Donna Gartner of Preston, MN

3 cups whole green tomatoes, chopped in food chopperMix together:1 1/2 cups sugar3 tbsp flour (heaping)1 tbsp vinegar1/2 tsp cinnamon

Add these ingredients to the chopped green tomatoes. Make pie crust. Put into crust pie tin, sprinkle top crust with sugar. Bake at 350 degrees for 1 hour or until brown.

Oatmeal Caramelitas Wendy Thon of Spring Valley, MN1 cup flour1 cup quick cooking oats3/4 cup brown sugar1/2 tsp baking soda3/4 cup margarine, melted3 tbsp flour1 cup chocolate chips

Combine flour, oats, brown sugar, salt, and margarine to form crumbs. Press 1/2 of crumbs into bottom of 9” square pan. Bake for 10 minutes. Sprinkle chocolate chips over baked crust. Mix caramel and flour and drizzle over chocolate chips; sprinkle remaining crumbs over caramel. Bake 15 to 20 min-utes or until golden. Double for 9 x 13 pan.

Pies, Pastries and DessertsOatmeal Pie Terry Stokes of Chatfield, MN

3/4 cup white sugar1/2 cup coconut2/3 cup dark Karo syrup3/4 cup quick oatmeal1/4 cups butter1 tsp vanilla2 eggs slightly beaten

Mix ingredients together well and pour into an unbaked pie shell. Bake at 350 degrees until crust is done and mixture is thick and brown.


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Southeast MN legislators,

county commissioners and

county department heads held a

regional summit in St. Charles

on January 25 to discuss col-

laborative efforts and a redesign

of governmental services. They

are trying to build a more effi-

cient structure. The counties

are urging legislators to provide

more flexibility to the coun-

ties and to reduce state-imposed

mandates. The goal is to allow

counties the room to operate

as efficiently as possible, reduc-

ing costs, without compromis-

ing services, to their citizens.

The discussion centered on four

areas including: social service

redesign, public health, highway,

and environment.

The Association of Minneso-

ta Counties (AMC) has had an

ongoing effort over a few years

to redesign government and the

delivery of services. The goal is

to build a partnership between

state and local government, to

open an avenue for an open

decision-making process with an

emphasis on financial responsi-

Counties ask for more flexibility

from State Legislators

By Karen reisner

PRSRT STD

US. POSTAGE

PAID

Permit No. 6

DECORAH, IA 52161

The cause of our

recession

pAge 4

Katie’s experience

pAge 13

100 years for

Boy Scouts

pAge 14

While moments of a public

hearing to determine opinion

for a business subsidy may have

been slightly heated at times, the

Rushford City Council kept it all

in check at the Monday, January

25 meeting.

The hearing was in regards to a

loan application by the manufac-

turing firm, gFORCe Ink, for

a public subsidy in the amount

of $150,000. The council had

received a recommendation Jan-

uary 12th from the economic

Development Authority highly

in favor of granting the revolv-

ing loan to the start-up com-

pany. While the company had

originally applied for a $210,000

amount, loan fund guidelines

limited the amount to a maxi-

mum of $150,000.

Local business owners Terry

Lesser, of Rush Creek, LTD,

and Scott Taras, of WonderInk

printing, expressed several times

to the council their wish for a

non-compete agreement between

themselves and gFORCe Ink

as a stipulation to final arrange-

ments. As stated by Lesser, an

agreement between the compa-

nies had been drafted, reviewed,

and amended by both themselves

and legal counsel for gFORCe

Ink. While the final agreement

had been drafted by gFORCe

Ink attorneys, the firm was

advised against signing it.

“I believe an agreement is cru-

cial in keeping the relationship in

tact,” stated Lesser. “I’m not try-

ing to derail anything, but trying

to clear away obstacles to make it

beneficial for all.”

Hearsay, by an unknown

person, also came into play via

Lesser during the hearing, with

Lesser stating he believed that

someone on the eDA had led the

new firm to the assumption that

the loan was a done deal, prior

to the council’s approval. Dennis

Rushford welcomes new

manufacturing firm

By Kirsten Zoellner

See MANUFACTURING Page 15

There was a lot of discus-

sion related to the budget at the

Fillmore Central School Board

meeting on January 25. The

board went over a few options

they are looking at for cutting

about $200,000 from the 2010

budget.

Superintendent Myrna Lueh-

mann talked a little about the

governor’s plan to shift money

for schools. She said money will

be held back from the state in

April, and is supposed to be

paid back. They are now call-

ing this an unallotment, which

means that it will eventually be

paid back, although there is no

certainty as of when. Fillmore

Central will have 27 percent of

their funds held back from them

this year.

The idea of moving the sev-

enth and eighth graders from

the middle school to the high

school was discussed at length.

Luehmann felt fairly comfort-

able that the district would save

$150,000 if the move was made.

Two teachers from the middle

school would move as well, and

one teacher could be cut. Lueh-

mann said there are two teachers

that may possibly retire this year.

If they move the students, they

will not have to rehire for those

positions.

Fillmore Central seeks

budget shortfall resolve

By Jade Wangen

See FILLMORE Page 13

Left to right: Fillmore County Public Health Nurse Lantha Stevens, County Coordinator Karen

Brown, and County Commissioner Duane Bakke participated in the January 25 regional summit

in St. Charles, involving collaborative discussions with state legislators.

See SUMMIT Page 14

Weekly Edition Monday, February 1, 2010

Volume 25 Issue 19

Comment on this article at


Vikings fans show

their Purple Pride

pAge 2

Celebrating 25 Years of Serving Fillmore County

Comment on this article at


bility for services to be delegat-

ed fairly, and within a flexible

system. Counties specifically

don’t want state-imposed “one

size fits all” government. What

works in one region of the state

is not necessarily productive in

another region.

In opening remarks Mena

Kaehler, Winona County, said

this should be a nonpartisan

discussion. Public Health

Margene gunderson, Mower

County, noted the present com-

munity health service system

was developed in the 1970’s.

The State Health Improvement

program (SHIp) is designed for

prevention of chronic diseas-

es associated with obesity and

tobacco. SHIp was part of

the Minnesota 2008 reform law

designed to address the state’s

rising cost of health care. Obe-

sity, related to a lack of physical

activity and an unhealthy diet,

and tobacco use and/or sec-

ond hand smoke are risk factors

which contribute to the most

preventable causes of illness and

death in the United States.

SHIp has incentives to work

in a multi-county area and is

a community-based program

rather than individual based.

It strives to promote physical

activity through work, school

and community design, includ-

ing the availability of walking

paths. Ten percent of the fund-

ing goes toward evaluating out-

comes. Tobacco use among

Minnesota youth has been

reduced by 25 percent over five

years. gunderson maintained it

is necessary to continue to get

the message out on tobacco use.

Multi-county planning and

planning involving local govern-

ments and schools and hospitals

has allowed more to be accom-

plished with less. In the future,

she emphasized the need to tar-

get prevention and make con-

tinuous improvement. gunder-

son posed two questions: “What

are we trying to accomplish and

how will we know that change

is an improvement?”

Highway

greg Isakson, goodhue

County, said it is most efficient

to organize in groups based on

Fillmore County

Salvation Army

Results

pAge 3

The table has been set for “The Trout Capital” of Minne-sota. Preston, home to a portion of over 700 miles of some of the most sought-after trout fishing streams in the United States,

has been swimming upstream with hopes of establishing a per-manent home for the National Trout Learning Center. Since the introduction of the National Trout Learning Center concept in May of 2009, the momentum of interest from a wide variety of local and state organizations has reeled in a

tremendous amount of support. The Preston Arts Council has collaborated with scrap metal sculptor Gary Greff to create a 30-foot trout statue referenced as “Fintastical” to be displayed in the city of Preston, pending donor contributions. The Economic Development Authority of Preston, Minn.

working in conjunction with the NTLC steering committee, has established a temporary site that will involve a “soft opening” at 120 St. Anthony Street in Pres-ton on May 15 during Preston’s Trout Days -- with plans of coordinating an official grand opening some time in June. The Preston Area Chamber

of Commerce recently voted to commission Slim’s Woodshed of Harmony, Minn., to carve up a tree with his chainsaw at the annual Trout Days event and then donate their work-of-art to

National Trout Learning Center sets the table for regional meeting

By Jason sethre

[email protected]

PRSRT STDUS. POSTAGE

PAIDPermit No. 6

DECORAH, IA 52161

Senior health reform

PAGE 4

Survivor

PAGE 12

Ephemera

PAGE 14

Bodacious Broads

PAGE 15

A public hearing was held on the intention of the city of Chatfield to issue General Obligation Capital Improvement Plan Bonds and a proposal to adopt the Capital Improvement Plan at the city council’s April 26 meeting. City Clerk Joel Young introduced Steve Mattson, Northland Securities, who has been help-ing the city refinance its debt. The debt was incurred in 2001 to make improve-ments in 2002 to city hall and to make more space for the ambulance service and the police department. The original funding was through the EDA’s Public Project Revenue Bonds. The outstanding principal from those bonds is $1,610,000. This amount, along with $15,000 for administrative and finance costs, will be financed through the issuance of GO Capital Improvement Plan Bonds. The length of time to pay off the debt will be the same. However,

the interest cost incurred by the debt will be reduced. The interest rate on the Revenue Bonds was over five percent while the interest rate for the GO Bonds will be about 3.38 percent over the next 16 years. Matt-son explained Minnesota law in 2001 didn’t allow bonding for police, fire and city hall facilities without a referendum. About seven years ago the statute was changed. Now a public hearing is the only requirement. No person from the public commented. The city will issue $1,435,000 General Obligation Capi-tal Improvement Plan Refunding Bonds, Series 2010A. The city went through the rating pro-cess with Standard and Poors hoping to get an A rating, which would allow them to sell bonds at a reasonable rate. Matt-son was pleased to learn the city earned a double-A rating. The refinancing of the debt will save the city about $280,000 over the life of

Chatfield earns favorable AA bond rating

See CHATFIELD BOND Page 3

The ongoing topic of a water sale to the City of Rushford Village (CRV) consumed more than an hour of the exceptionally long Monday, April 26th, council meeting. Having received updated findings and a report from project engineer John Stewart, of BDM Engineering and Surveyors, Inc., the city once again debated the informa-tion associated with the potential sale. The new report follows an April 13th joint council meeting between Rushford and CRV regarding the issue. Since that meeting, CRV Engineer Michael Davy had responded to the presentation and requested that the city redo the analysis with two different flow scenarios than was earlier presented to the CRV. The vil-lage has also requested an increase in the amount of water purchased (gallons). Scenario 2, which to date has been a lingering village option, entails a purchase of 50 percent of the water needs of CRV.

The village would then provide the bal-ance of their water needs by blending untreated water from their own well. In this scenario, the combination of water system components required to satisfy the demand of approximately 3.285 million gallons of water, in combination with the operational cost is $21,017 annually to CRV. This would leave a comparative cost to the village user at slightly less than that of city residents. This occurs because the city would not be charging the village for the maintenance expenses related with the “laterals and the service line” that city residents are charged. In 2009, a typical city residence would have paid $32.03 (5264 gallons of water). BDM Engineering proposes that the real value of this amount to a village resident would be $31.81 per month. Two sticking points remain with this scenario. First, at the April 13th meet-ing, the village argued meter size is a crucial aspect in determining calculations

Rushford City Council drafts water offer

See RUSHFORD WATER Page 12

Left: The location of the future site of the National Trout Learning Center in Preston, Minn.; Middle: an artistic representation of a 30-foot trout statue in the making with the help of the Preston Arts Council; Right: www.nationaltroutlearningcenter.org providing general information. Photo and artwork provided

Weekly Edition Monday, May 3, 2010 Volume 25 Issue 32

Comment on this article at www.fillmorecountyjournal.com


See NTLC Page 3

By Kirsten Zoellner

[email protected]

By Karen reisner

[email protected]

Soccer in Preston

PAGE 3

By Karen [email protected] At the June 28 meeting of the Chatfield City Council, an ordinance limiting smoking in certain public areas was approved with very little public resistance. City Attorney Fred Suhler remarked he drafted an ordinance making smok-ing in restricted outdoor areas an administrative offense or one with no jail time attached. The penalty for a violation will be a $25 fine. The ordinance includes Block

19 or the Potter area, City Park, the picnic shelter in Groen Park, the area within skate park located in Mill Creek Park and any area located within 15 feet

from the boundary of any chil-drens’s specific play area in a public park. Suhler refers to the Minnesota 2007 “Freedom to Breath Act” to authorize the ordinance for regulating out-door smoking in public areas. City Clerk Joel Young said he had been contacted twice with one grandparent urging the city to pass something as the grandchildren had picked up butts in City Park. Anoth-er resident had requested that they include the bleacher area in Mill Creek Park where one sits to watch a softball game.

This area was not included in

By Jason [email protected]

By Jason [email protected] Growing up on a beef farm in rural Fountain, Chelsie Redalen has some exciting news relevant to Fillmore County, Minnesota, and our nation. The National Pork Produc-ers Council recently promoted Chelsie to director of govern-ment relations in its Washing-ton, D.C., public-policy office. Following her graduation from Lanesboro High School, Chelsie earned a bachelor’s degree in applied economics from the University of Minne-sota-Twin Cities. Since graduation, she has

been pursuing career growth opportunities focused on agri-culture and rural America. “Chelsie has been a tremen-

dous asset to our policy team and to America’s pork produc-ers,” said Audrey Adamson, NPPC vice president of domes-tic policy issues and head of the

D.C. office. “She has been a tireless advocate on Capitol Hill for the U.S. pork industry, and this promotion is well-deserved.” According to a press release provided by the NPPC, “Redalen will continue to work with Chris Wall, NPPC assistant vice presi-dent of government relations, as the organization’s top lobbyist. She will focus on competitive market and science and technol-ogy issues, including food safety, antibiotics and animal health matters.” Prior to joining NPPC as government relations associate in 2006, Redalen was a consul-tant for the National Rural Elec-tric Cooperative Association and worked on the staff of House Agriculture Committee Chair-man Collin Peterson, D-Minn. During her nearly four years with the organization, Redalen has helped build NPPC’s grass-roots programs and grow its political action committee – PorkPAC – overseeing almost a

doubling in contributions. At the age of 26, Chel-sie has been charged with the task of representing a national industry that plays a significant role in the economic impact of Fillmore County and the state of Minnesota. With so many pork produc-

ers in Fillmore County, the area is represented quite well at a county, state and national level. In addition to Chelsie’s recent appointment, Craig Mensink, a rural Preston pork producer, serves on the National Pork Board. According to Craig Mensink, Minnesota represents 14-percent of the total revenue for the national pork industry, with a total national impact of over $55 billion dollars per year. Morgan Mensink, of rural Preston, has also been an active Fillmore County Pork Ambas-sador, attending a wide variety of conferences and events to help generate awareness for the industry.

Pork producers gain a voice in D.C.

PRSRT STDUS. POSTAGEPAID

Permit No. 6DECORAH, IA 52161

Online comments

PAGE 5

Beer and bikinis

PAGE 12

Ostrander’ssidewalks

PAGE 20

Dairy Tour

PAGE 22

Exactly a year ago, today, the Fillmore County Journal pub-lished a front page story titled,

“It’s highway robbery.” The story revolved around a string of robberies spanning 41 miles from Fountain to Dec-orah, hitting five businesses along the stretch of Highway

52. Over nearly a six week peri-od, from May 20 through June 28, some future jailbirds have been busy targeting businesses in Fountain, Lanesboro, Pres-ton, Spring Valley and Wykoff, leaving a trail of evidence for local law enforcement to piece together. Since the Fillmore County Sheriff ’s Department and law enforcement in each city work closely together to solve each case, the chances of getting caught are probable. Here’s the timeline of

events:

May 20, Fowler’s BP of Spring

•Valley reported an attempted theft and damage as a result of someone trying to break in to the cash machine.May 24, Ostrander Co-op

•of Wykoff reported a theft of anhydrous ammonia.May 29, the Preston swim-

•ming pool was burglarized with the till found in the parking lot -- no money missing.June 2, Gateway Restaurant

•of Wykoff was burglarized with an unreported amount of cash stolen.June 11, Riverside on the

•Root of Lanesboro was bur-glarized with cash stolen. Suspects were apprehended and charged.June 18, Preston Iron Works

•discovered there were four guns stolen, valued at rough-ly $2,000, including a Weth-

Burglary, theft in five Fillmore County cities

See CRIME Page 3

Chatfield outdoor smoking ordinance approved

See SMOKING Page 8

Chelsie Redalen (center), standing beside her proud parents, Jeff and Michelle Redalen, was re-

cently promoted to director of government relations for the National Pork Producers Council in

Washington, D.C..

Photo by Jason Sethre

Weekly Edition Monday, July 5, 2010 Volume 25 Issue 41




Where’s the beef?

PAGE 11

136 St. Anthony St. • P.O. Box 496 Preston, MN 55965507-765-2151 • 1-800-599-0481 • FAX 507-765-2468

[email protected] • [email protected] • [email protected]


We have Something for everyone!- Interactive Reader Contests

- Calendar of Events

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- Farm Related News

- Fillmore County District Court

- Church Directory

- Obituaries

- Birth Notices

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- City Government Coverage

- County Government Coverage

- School Board Coverage

- Real Bites Restaurant Reviews

- Recipes From Local Residents

- Commentary From Local Residents

Pineapple and Cream Muffins - 2nd PlaceKay Bigalk of Harmony, MN

2 cups flour 1 egg beaten2 tsp baking powder 1 cup sour cream1/2 tsp baking soda 8 oz can crushed pineapple in juice1 pkg vanilla instant pudding 1/2 cup oil2/3 cup brown sugar

Silt together flour, baking soda & powder, and pudding mix, then stir in brown sugar. In separate bowl, combine the egg and sour cream. Fold in pineapple and oil. Add egg and pineapple mixture to flour mixture and stir until moistened. Batter will be thick. Spoon into prepared muffin tin (coated in nonstick spray or use paper liners). Bake at 425 degrees for 15 minutes. Allow to cool.

Mrs. Eisenhower’s Fudge - 3rd PlaceBarb Yetter of Fountain, MN

1 1/2 cups sugar1 can evaporated milk1/2 tsp salt2 tbsp butter2, 12 oz packages chocolate chips12 oz German chocolate (3-4 oz pkgs)1 pint marshmallow cream1 1/2 cups chopped nuts

Put soft butter in saucepan. Combine first four ingredients in same saucepan and boil without stirring for 6 minutes. Remove from heat. Add chocolate chips, German chocolate, and marshmallow cream. Stir until chocolate melts. Stir in nuts and pour into 2 buttered square cake pans or 1 large cookie sheet.


Cakes, Cookies and CandyChocolate Fudge Layered Banana Cake - 1st PlaceMarilyn Schreier of Preston, MN

Cake:2 1/4 cups cake flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp unsalted butter1 3/4 cups sugar 4 eggs 2 1/2 cups mashed bananas + 2 whole bananas 1 tsp vanilla 1/2 cups semi-sweet chocolate chips Chocolate Glaze:1/2 cups heavy cream1 tbsp butter6 oz semi-sweet chocolate chips

Ganache Filling:1/2 cups heavy cream1/4 cup sour cream9 oz semi-sweet chocolate chips

Preheat oven to 350 degrees. Butter a 12 x 17 jelly roll pan Line the pan with parchment paper, then butter and flour paper. Make the cake; in small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an elec-tric mixer, cream the butter and sugar, and add eggs one at a time, beating well after each egg. Beat the mashed bananas and vanilla. Beat the flour mixture and chocolate chips until smooth. Pour into pan, bake 20-25 minutes or until center is set. Cool. Loosen cake with spatula, cut cake lengthwise into 2 pieces 5 by 15 inches, trimming off outside edges of cake. Prepare filling- in a heavy medium saucepan bring cream to a simmer. Remove from heat and stir in sour cream. Pour mixture over chocolate in medium bowl and then stir until smooth. Refrigerate until firm. Spread ganache filling over 1 layer of cake. Slice the 2 whole bananas 1/4” slices and arrange evenly over ganache. Place second layer on top.Make the glaze in a heavy saucepan. Bring cream to a simmer, remove from heat, and stir in butter and chocolate. Stir until smooth. Pour warm glaze over cake. Allow it to run down the sides. Place cake in freezer to firm for 30-40 minutes.

Kay Bigalk

Barb Yetter


Cakes, Cookies and CandyBrownie Bourbon Bites Kay Bigalk of Harmony, MN

1/2 cup soft butter 3 tbsp cocoa1/2 cup brown sugar 1/2 cup semi-sweet chocolate chips1/4 cup bourbon 1 cup coarsely chopped pecans1 cup flour

Cream butter and brown sugar until light and fluffy, about 5 minutes. Beat in bourbon. Combine flour and cocoa and gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours. Shape in 1” balls, roll in pecans. Place 2” apart on ungreased baking sheets. Bake at 350 for 5 minutes or until dough is shiney. Cool; 5 minutes before carefully removing from pans to wire rack to cool completely. Store in airtight container.

Candy-Box Cookies Elaine Bergo of Montevideo, MN

Cookies: 1 1/2 cups butter 1 1/2 cups powdered sugar 4 tbsp cream 2 tsp vanilla1/2 tsp salt4 cups flour

Topping: 1 pound caramels 1/2 evaporated milk or cream 1/2 cup butter

Icing:6 oz chocolate chips1/4 chunk paraseal wax 1/3 cup cream

Do not refrigerate. Divide dough, roll out, oblong. Bake at 325 degrees on greased cookie sheets for 12-15 minutes. Remove from pans, while hot. Cool, then dab each with

topping and icing. When making topping and icing, melt in double boiler. Drizzle topping over cookies. Cool before plac-ing in storage. To prevent sticking together, layer sheets of wax paper between each cookie.

Chocolate Almond Biscotti Nikindra Hungerholt of Rushford, MN

1 1/2 cups sliced almonds, toasted 1/2 tsp salt1 cup softened butter 1 tsp almond extract2 cups sugar 3 1/2 cups flour2/3 cup cocoa powder 4 squares vanilla almond bark1 tsp baking powder 3 eggs1 tsp baking soda

Place 3/4 cup of the toasted almonds in a food processor bowl; cover and process until almonds are ground. Heat oven to 350 degrees. Cream butter and sugar; add cocoa, baking powder, baking soda and salt. Beat until combined. Beat in the eggs and almond extract. Beat in as much of the flour as you can. Stir in remaining flour, the ground almonds, and the remaining 3/4 cup of almonds.On pieces of wax paper, shape dough into two 14 inch long rolls. Place rolls on a cookie sheet at least 5 inches apart; flatten slightly. Bake 25-30 minutes. Cool on cookie sheet for 1 hour.Cut each roll diagonally into 1/2 inch thick slices. Place slices cut side down on ungreased cookie sheets. Bake 8 minutes. Turn slices; bake 7-9 minutes more or until cookies are dry and begin to crisp. Remove from cookie sheets to wire racks and cool completely.Place vanilla almond bark in microwave safe bowl. Micro-wave until melted and smooth. Using a spatula, scrape almond bark into a plastic bag. Cut the corner of the bag. Drizzle the almond bark of the biscotti. If desired, use ad-ditional almond slices to stick to the melted almond bark on the biscotti.



Chocolate Cake Susie Swartzentruber of Harmony, MN

1 box chocolate cake mix1 cup whipped topping ( 1 8 oz container Cool Whip)6 oz cream cheeseCaramel ice cream topping2-4 large butterfinger candy bars

Bake cake mix per directions, but divide batter between a 9” x 13” pan, and a 9” x 9” pan. When cake is out of oven, poke it full of holes with a knife. Top with caramel topping. Then let cool. Mix whipped topping with cream cheese mixture and frost cake. Add crushed butterfingers to taste.

Fudge Puddles Brenda Lokker of Preston, MN

1/2 cup butter, softened 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 1/4 cups flour3/4 tsp baking soda1/2 tsp salt

Fudge Filling:1 cup semisweet chocolate chips1 can sweetened condensed milkChopped peanuts (optional)1/2 tsp vanilla

In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla. Stir together flour, baking soda, and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins. Back at 325 degrees for 14-16 minutes or until lightly browned. Remove from oven and immediately make “wells” in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove. For filling, melt chocolate chips and milk in a microwave safe bowl for 1 minute. Stir until smooth, heating for 30 seconds more if needed. Add vanilla. Fill each shell with filling Sprinkle with peanuts. Leftover filling can be stored in refrigerator and served warm over ice cream.

Cakes, Cookies and CandyIce Box Rolls Susie Swartzentruber of Harmony, MN

1 cup white sugar 1 pkg dry yeast1 1/2 tsp salt 1 cup warm water1 cup shortening1 cup boiling water2 eggs, beaten 6 cups sifted flour

Pour boiling water over sugar, shortening and salt. Let yeast stand in lukewarm water until it starts to rise and get bubbly. Add to mixture, then add beaten eggs and flour. Blend well. Place in large bowl, grease dough, cover and may be stored in refrigerator up to 10 days. Roll out as for cinnamon rolls, spread with melted butter, brown sugar, and cinnamon. Then roll up and slice as for rolls. Place in pans, let rise until light, then bake at 400 degrees for 12-15 minutes.

Caramel Frosting: 1/2 cup brown sugar1/2 cup cream

Put together in saucepan, stir every once in a while before putting it to boil. Start out on low heat, do not stir while boil-ing. Bring to full boil for about 5-10 minutes, then cool until warm. Add 1 tsp vanilla, and enough powdered sugar until it has the right consistency.

Peanut Butter Cake Suzanne Hyke of Preston, MN

1 pkg yellow cake mix 1/4 cup vegetable oil1 cup peanut butter 1/2-3/4 cup peanut butter chips, divided1/2 cup packed brown sugar 1/2 cup chopped peanuts1 cup water 1/2-3/4 cup chocolate chips, divided3 eggs

Continued on page 28


In mixing bowl, beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs, and oil to remaining mixture. Blend until mois-tened. Beat high 2 minutes. Stir in the peanut butter chips and chocolate chips. Pour in 13 x 9 baking pan. Combine peanuts, reserved crumb mixture, and remaining chips. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes. Cool completely.

Puppy Chow Cookies Denise Pagel of Chatfield, MN

Cookies:1 pouch peanut butter cookie mix 3 tbsp vegetable oil 1 tbsp water 1 egg

Coating:1 cup semisweet chocolate chips1/4 cup butter or margarine1/4 cup creamy peanut butter1 tsp vanilla1 1/2- 2 cups powdered sugar

Heat oven to 375 degrees. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms. Shape dough into 1” balls. On ungreased cookie sheet, place balls 2” apart. Bake 8-9 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheet. Cool completely, about 15 minutes. In small microwaveable bowl, microwave choco-late chips, butter, and peanut butter uncovered on high 1 minute. Remove and stir, microwave additional 30 seconds if needed. Stir until smooth. Stir in vanilla. Place 1 1/2 cups powdered sugar in 1-gallon resealable baggy and set aside. Place 6 cookies in large bowl. Pour 1/4 of chocolate mixture over cookies in bowl. Using a rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cook-ies from bag to cooling rack. Repeat until all cookies and chocolate is gone.

Raw Apple, Raisin Cookies Renata Rislow of Lewiston, MN

3/4 cup meat drippings (or canola oil) 1 1/2 tsp cinnamon 1 1/4 cup brown sugar 3/4 tsp nutmeg1/2 cup white sugar1/2 tsp cloves3 eggs 1/2 tsp allspice3 cups flour ( 1 whole wheat, 2 white) 2 cups raw, chopped apples1 tsp baking soda 2 3/4 cups raisins1 1/2 tsp baking powder Chopped nuts optional

Mix in order given. Drop onto a greased cookie sheet in the size of a 1 1/2” ball.Bake at 350 degrees for 15 minutes. Cool on a wire rack.

Rhubarb Upside Down Cake Angi Brunsvold of Preston, MN

1 yellow cake mix4 cups chopped rhubarb1 cup sugar1 pint whipping cream

Preheat oven to 350 degrees. Prepare cake mix as directed on box and put into well greased 9 x 13 pan. Sprinkle 4 cups chopped up rhubarb over top of bake batter. Sprinkle 1 cup sugar over the top of the rhubarb. Pour the whipping cream over the top of the sugar. Bake for 50-55 minutes. Sprinkle with powdered sugar and serve.

Cakes, Cookies and Candy


Continued from page 27

Rudi’s Chocolate Delight Susan Lien of Chatfield, MN

2 cups sugar 2 tsp baking soda3/4 cup baking cocoa 1 tsp vanilla1/2 cup shortening 1/4 tsp salt2 eggs 1 cup milk2 cups flour 1 cup boiling water

In large mixing bowl add vanilla, sugar, cocoa, and shorten-ing. Beat in eggs. Add in dry ingredients and beat until well-blended. Blend in milk. Beat in boiling water for 2 minutes (batter will be thin). Pour into greased 9 x 13 baking pan. Bake at 350 degrees for 30 minutes. Cool for 2 hours before frosting. Frost with favorite flavor.

Sour Cream Candy Gene Voight of Preston, MN

2 1/2 cups sugar1 cup whipping cream- leave out overnight2/3 cup white Karo syrup1 tsp vanilla

Combine all ingredients in large saucepan or pot. Cook to soft boil using a candy thermometer. When done, hand stir over and over until candy starts to thicken. Pour into 8 x 10 pan or dish. Let cool and cut into squares.

Spicy Pumpkin Cupcakes Anne Kappers of Spring Valley, MN4 eggs2 tsp baking powder 1 can LIBBY’S solid pack pumpkin 1 tsp baking soda1 cup sugar 1 tsp cinnamon3/4 cup firmly packed brown sugar

1/2 tsp ginger1 cup oil 1/2 tsp nutmeg2 cups flour 1/2 tsp salt

Beat eggs in large mixing bowl. Add pumpkin, sugars and oil; beat well. Add remaining ingredients. Beat until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting.

Cream Cheese Frosting

Combine 3 oz cream cheese, 1/4 cup butter, 1 tsp vanilla, and 2 cups powdered sugar in a small mixing bowl. Beat until light and fluffy.

Ultimate Chocolate Chip Cookies Marilyn Schreier of Preston, MN

3/4 stick Crisco butter 1 3/4 cups flour1 1/4 cups brown sugar 1 tsp salt2 tbsp milk 3/4 tsp baking soda1 tbsp vanilla 6 oz pkg chocolate chips1 large egg

Heat oven to 375 degrees. Beat Crisco and brown sugar in large bowl with electric mixer until light and fluffy. Beat in milk, vanilla, and egg. Stir in flour, salt, and baking soda. Blend in chocolate chips. Drop by rounded tbsp, about 2 inches apart on ungreased cookie sheets. Bake 8-10 min-utes for chewy, 11-13 for crisp. Cool 2 minutes on pan.

Cakes, Cookies and Candy



Dips, Sauces and SpreadsBlack Bean and Corn Salsa Dip - 1st PlaceIrene Jacobson of Wykoff, MN

1 16 ozcan black beans (rinse/drain)1 8 ozcan whole kernel corn (drained)1 small red bell pepper (seeded/diced)1/2 cup diced red onion1/2 cup diced celery1/2 cup salsa2 tbsp lemon juice1 tsp ground cumin1 garlic clove, minced1/4 tsp salt

Combine all ingredients in bowl. Serve with chips.

French Onion Cheese Fondue - 2nd PlaceSuzanne Hyke of Preston, MN

1 can condensed cheddar cheese soup1 carton 8 oz French onion dip2 cups shredded cheddar cheese1 loaf french bread or assorted vegetables

In saucepan, combine soup and dip. Add cheese. Cook and stir over medium-low heat until cheese is melted. Keep warm and serve with bread or vegetables.

Pumpkin Dip - 3rd PlaceRuth Callanan of Preston, MN

1 can pumpkin8 oz cream cheese1 cup powdered sugar2 tsp pumpkin pie spice

Blend ingredients well. Serve with pretzel twists or ginger thins.

Baked Blue Cheese Dip Susan Lien of Chatfield, MN

7 slices bacon (cooked/crumbled)1 tsp garlic powder8 oz cream cheese1/4 cup half & half4 oz blue cheese2 tbsp dried chives3 tbsp slivered almonds

Place bacon, garlic powder, cream cheese, half & half, blue cheese and chives in blender and blend until smooth and creamy. Place into a 9 x 9 baking dish. Sprinkle with almonds and bake at 350 degrees for 30 minutes. Serve hot with French bread, bagels, crackers, and more.

Butterscotch Sauce Barb Yetter of Fountain, MN

1/3 cup butter1 cup light-brown sugar, firmly packed2 tbsp light corn syrup1/3 cup heavy cream

Melt butter in saucepan over low heat. Stir in brown sugar, corn syrup, and cream. Cook to boiling point. Then remove from heat, and cool slightly. Serve warm over vanilla ice cream. Makes 1 1/4 cups.

Suzanne Hyke

Irene Jacobson


For the Cook in Your House

11748 State Hwy 43 MABEL, MN

507-493-5217

• Pots & Pans • Meat Grinders • Foods Slicers• Crock Pots & Roasters • Baking PansFull line of Housewares including: Kitchen Utensils, Storage Containers & Bags, Canning Supplies & more!


Game Day Dip Denise Pagel of Chatfield, MN

8 oz cream cheese, softened15 oz can Hormel chili with beans8 oz shredded cheddar cheese

Spread cream cheese evenly in bottom of quiche or pie dish. Put the can of chili on top of cream cheese, spread out. Top with shredded cheese over all. Microwave on high power 4-6 minutes until cheese is melted. Serve with Tostitos chips.

Shrimp Dip Anne Kappers of Spring Valley, MN

1 package cream cheese Several drops Tabasco sauce

1/2 cup Spin Blend Salt and pepper to taste1/4 cup ketchup 1/2 medium onion, minced1 tsp lemon juice 2 cans tiny shrimp (drained)1 tsp horseradish

Mix cream cheese, Spin Blend, and ketchup together until smooth. Add lemon juice, horseradish, and spices. Fold in onions and shrimp.

Serve with potato chips, crackers, pretzels, or fresh vegeta-bles.

Dips, Sauces and Spreads

Strawberry Rhubarb Coffee Cake - 1st PlaceNikindra Hungerholt of Rushford, MN

Cake: 3 cups gluten-free flour blend 1 tsp baking powder 1/2 cup nondairy butter sticks Ener-G Egg replacer 3/4 cup + 2 tbsp rice milk 1/2 tsp baking soda1 cup sugar 1/2 cup applesauce 1 tsp vanilla extract 3 tsp lemon juice

Filling:1/2 cup sugar1/3 cup cornstarch2 cups rhubarb10 oz strawberries2 tbsp lemon juice

Topping:1/4 cup nondairy butter sticks1/4 cup sorghum flour3/4 cup sugar1/4 cup tapioca flour

Preheat oven to 350 degrees. In a small bowl, combine rice milk and lemon juice. In a separate bowl, cream sugar and butter sticks. Add applesauce, prepared egg replacer, vanilla extract, and rice milk mixture. Mix until combined. Stir in gluten-free flour blend, baking soda, and baking powder. Grease 9 x 13 pan. Pour half the cake batter into the pan. Combine all filling ingredients into a saucepan over me-dium heat. Bring to a boil stirring constantly until thickened. Remove from heat and let cool, then spoon the filling on top of the first layer of batter. Pour rest of batter on top of filling. Mix topping ingredients together and cut in butter. Sprinkle on topping. Bake in oven for 45-50 minutes.

Special Diet


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Wishing your family

a Happy and Safe

Holiday Season!

2010 tasty temptations

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