holiday greeting & recipe book
DESCRIPTION
2C Advertising Promotion-Div. 3TRANSCRIPT
December 2012 Page 1
A supplement to:
2012 Holiday Greeting & Recipe Book
Page 2 December 2012
Chex Vanilla Mix1 6 oz. bag of M&Ms3 cups Corn Chex3 cups Wheat Chex2 cups salted peanuts2 cups round pretzels2 cups small marshmallows1 20 oz. pkg. vanilla bark
Mix cereals, peanuts, marshmallows, pretzels and M&Ms. Melt white bark in microwave and pour over the ingredients. Stir gently and spread on waxed paper.
Karel Mincy
Coconut Brownies1 pkg. fudge brownie mix1 cup sour cream1 cup coconut pecan frosting2 eggs1/4 cup water1 cup semi-sweet chocolate chips
In a larger bowl, combine brownie mix, sour cream, frosting, eggs and water until moistened. Put in 9x13 pan. Bake at 350˚ for 30-35 minutes.
Sprinkle with chocolate chips and let stand for 5 minutes. Spread chips over brownies.
Sheryl Plagenz Cotterill
113 Watson St • Ripon, WI(920) 748-2676
William SodaSt. John’s Catholic School - Grade 4Steve & Anne Soda
Dr. Kelly WhiteDentistry
617 Water St. Princeton920-295-6350
Wurtz Law Office, LLCLudwig L. Wurtz
201 E. Fond du LacRipon, WI • 920-745-2800
Kailie SasadaMarkesan Middle School - Grade 8
Jim & Laurie Sasada
Welcoming New Businesses
Land Development - 130 AcresVarious Lot Sizes Available
ipon East Town Development, LLCR
920-748-6797 • Hwy. 23 East + Douglas [email protected]
Tamera HollandRipon Middle School - Grade 6
Mike & Kasey Holland
Chicken Okra Gumbo
2 chicken breasts, cut up1 tsp. salt1/2 garlic, pressed1/4 tsp. cayenne pepper, some
black pepper1/2 cup oil1 large onion, chopped1 cup green pepper1 cup celery2 cloves garlic, crushed4 cups chicken stock10 oz. pkg. okraParsley
Brown chicken in olive oil in Dutch oven. Put in all spices with 1/2 cup flour. Stir constantly for 5 minutes until brown. Cook vegetables in chicken stock until tender. Mix altogether and simmer about an hour. Add okra, some parsley. When serving soup, place a scoop of cooked rice on top.
Luella Huebner
Ben WhiteSt. John’s Catholic - Grade 4
Diane White & Kelly White
December 2012 Page 3
Redeker DairyEquipment, Inc.W12287 Liner Rd. - Brandon
920-346-5576
Kyle PlinskeGrade 9John Plinske, Jody Van Zile
Stuffing Topped Vegetable Bake
4 cups broccoli florets4 cups cauliflower florets1 10 oz. tub Philadelphia savory
garlic cooking creme1 6 oz. pkg. Stove Top stuffing mix
for chicken1 cup shredded cheddar cheese
Cook vegetables in boiling water for 3 minutes. Drain well. Add cooking creme and toss to coat. Spoon into greased 9x13 pan and top with cheddar cheese and a touch of Philadelphia creme. Prepare stuffing as directed on package and spoon over vegetable mixture. Bake at 375˚ for 20 minutes or until heated through. Let stand 5 minutes before serving.
Karel Mincy
Friday Fish Fry
Downtown Ripon
748-2249Open 7 days a week!
For Good Times,Good Spirits and Good Food
Kennedy HochRMS - Grade 7
Vicki & Kevin Hoch
Get “Moe” for your Money with
Ron Moderow, owner (920) 748-3862 • (920) 229-9815
Taylor SalmPeace Lutheran - Grade 5
Samantha Wollitz and Kevin Salm
SCHMITT LUMBER“Where the Builders Buy”
Hwy. 23 East - Ripon - 748-3570
White Chocolate Meltaways
2 lbs. white chocolate1 small jar (16 oz.) crunchy pea-
nut butter2 cups dry roasted peanuts2 cups Rice Krispies1 10 oz. bag mini marshmallows
Put white chocolate and peanut butter in 9x13 pan at 200˚ oven for 30 minutes. Remove and mix well.
Add dry roasted peanuts, Rice Krispies and marshmallows and stir. Drop by spoon full on wax paper. Let set 1-2 hours until well set.
Sassie Polakoski
Stella GreerBPES - Grade 1
Roger & Amber Greer
Alaina SasadaQuest Elementary
- Grade 3RaeAnnon & Ryan
Sasada
Isabelle OsheimQuest Elementary School - Grade 3Angie & Dan Osheim
Page 4 December 2012
J.M. Smucker LLC1050 Stanton St., Ripon
745-6100
Addisyn JohnsonRCLC - Grade 4PS
Aaron & Jessica Johnson
Mocha Nut Balls1 cup butter, softened1/2 cup sugar2 tsp. vanilla1 3/4 cups flour1/3 cup cocoa1 T. instant coffee granules1 cup finely chopped pecansConfectioners sugar
Cream butter and sugar until fluffy. Combine the flour, cocoa and coffee granules. Gradually add to creamed mixture and mix well. Stir in pecans. Roll into balls, put on ungreased baking sheet. Bake at 325˚ for 14-16 minutes. Cool on pan for 1 to 2 minutes. Roll warm cookies in confectioners sugar.
Karel Mincy
MPMemoryPhotography
308 Watson St. • Ripon748-7231
Certified Public Accountants201 E. Fond du Lac St. • Ripon • 920.748.7741
www.hubertyandassociates.com
Ella MorrisSt. John’s Catholic - Grade 4Robyn Morris & Todd Morris
H Treder & SonsH Treder & SonsW1050 County Road J • Princeton
Phone: (920) 295-3358 • Fax: (920) 295-3343Email: [email protected] • www.trederroofing.com
Madeline TrederSt. John’s Catholic - Grade 2Jennifer and Richard Treder
Tomato Pie4 medium tomatoes, peeled and
sliced1/2 tsp. salt1/2 cup mayonnaise5 green onions, chopped2 T. fresh basil, chopped1 cup (4 oz.) shredded Parmesan
cheese, dividedSour cream pastry:1 1/4 cups all-purpose flour2 tsp. baking powder1/2 tsp. salt 1/2 cup shortening1/2 cup sour cream
Place tomatoes on paper towels, sprinkle with salt. Let stand 30 minutes. Pat dry with towels. Stir together next 3 ingredients and 3/4 cup cheese.
Sour cream pastry: Mix above ingredients well. Wrap in plastic wrap. Chill 3 hours. Roll out and place in 9 inch pie plate. Bake pastry crust in 9 inch pie plate. 350˚ for 10-12 minutes until lightly browned.
Sprinkle 1/4 cup cheese over crust, arrange tomato slices over cheese and spread with mayonnaise mixture. Bake 350˚ for 34-37 minutes. Let cool and serve.
Luella Huebner
Emma ResopAge 4 - Discovery PreschoolDoug & Nikki Resop
Caleb HoppQuest Elementary School - Grade 3Calvin & Heidi Hopp
December 2012 Page 5
BRANDONMeats & Sausage, Inc.
Highway 49 • Brandon, WI 53919346-2227 • www.brandonmeats.com
Hwy. 23 West • Ripon920-748-7400
Arianna MejiaRMS - Grade 7
Carmen & Adrian
Lyla BartolSt. John’s Catholic - Grade 4
Jill & Jeff Bartol
Artichoke Crab Dip6 oz. crab meat1 can artichoke hearts1/2 chopped white onion8 oz. cream cheese1 cup mayonnaisePepper to tasteGarlic chopped to taste1 cup Parmesan cheese
Mix all together. Spread in a shallow baking dish. Cover and heat in oven at 350° for 30 minutes. Enjoy with crackers.
Mary Wojahn
Caramel Nut Marshmallow Pops
25 caramels1/2 cup Eagle Brand milk1/4 cup butter30 Jet-Puffed marshmallows1 cup dry roasted peanuts, finely
chopped
Microwave caramels, milk and butter on high 2 minutes or until caramels are completely melted. Insert lollipop stick into one marshmallow and dip in caramel sauce, then nuts.
Place on waxed paper, let stand 20 minutes. Karel Mincy
Cal PetersPeace Lutheran School - Grade 5
William & Renee Peters
Golden RuleCommunity Credit union
1175 W. Fond du Lac St., Ripon748-5336
“Meeting the financial needs of our membersneeds since . . . . . 1938”
50 Sunset Ave., Ripon, WI 54971
WOLVERTON GLEN
50 Wolverton Ave.Ripon, WI 54971-0509
Kaitlin MillerRMS - Grade 8Patti Ingram, Chris Miller
Page 6 December 2012
Parker Reese-GrimmSt. John’s Catholic School - Grade 4
Pete Reese Grimm & Pearl Reese-Grimm
Ripon Lime748-7711
Brunch CasseroleSandwich loafButter 9x13x2 Pyrex panArrange layers8 slices of bread8 slices of ham8 slices of cheddar cheese8 slices of bread
In blender, mix 6 eggs, 3 cups milk and 1/2 tsp. salt. Pour over layers and cover with foil. Refrigerate overnight. Top with 2 cups crushed corn flakes mixed with 1/4 cup melted butter. Bake at 350° 1 hour uncovered.
Angeline Baneck
AssociatedVeterinary Clinic165 S. Douglas Street, Ripon, WI
(920) 748-5144
Peyton RewSt. John’s Catholic School - Grade 4
Dennis & Jennifer Rew
Dave Nawrocki, owner920-960-8680 • Green Lake
Morgan KelmaPeace Lutheran School - Grade 6Rick Zwolski & Jill Blank
Dannica PetrakBPES - Grade 4PS
Amber & Joe Petrak
Hillside DentalDr. Stephan EilerDr. Jessica DavisDr. Bradley Foss
644 W. Oshkosh St., Ripon 920-748-6122
Zucchini Apple Crisp1 large zucchini, peeled and cut
in chunks (8 cups)3/4 cup lemon juice2 cups sugar, divided1/2 tsp. nutmeg2 tsp. cinnamon, divided3 cups flour3/4 cup brown sugar, packed1 cup oleo, softened
There are no apples in this recipe.Place zucchini and lemon juice in large sauce
pan. Cover and cook over medium heat, stirring occasionally until tender, about 15 minutes. Add 1/2 tsp. nutmeg, 1 cup white sugar, 1 tsp. cinnamon. Blend until sugar dissolves. Remove from heat.
Combine flour, 3/4 cup white sugar, brown sugar and oleo. Put in greased 9x13 pan. Bake 10 minutes at 350˚.
Pour zucchini mixture, which will be very watery, over crust. Bake 30 minutes. Mix 1/4 cup sugar and 1 tsp. cinnamon. Sprinkle over top. Bake 5 minutes. Serves 12.
Shirley Grams
Laila SimonisBarlow Park Elementary SchoolAdam & Sara Simonis
Miles FischQuest Elementary School - Grade 3Michael & Amy Fisch
December 2012 Page 7
748-7272 120 Blackburn St., Ripon
361-7272 166 W. Huron St., Berlin
Double Chip Bars1/2 cup butter, melted1 1/2 cups graham crackers
crumbs1 14 oz. can sweetened condensed
milk2 cups chocolate chips1 cup peanut butter chips
Place butter in a 9x13x2 baking pan. Sprinkle the cracker crumbs over butter and pour milk over crumbs. Sprinkle with chips and press down firmly. Bake at 350˚ for 25-30 minutes or until golden brown. Cool on a wire rack before cutting. Yield about 3 dozen.
Evelyn Jahnke
Adrian RiveraMPES - Grade 4
Luz and Nichole Rivera
H&F RainbowBody Shop
Henry Wrzinski434 E. Oshkosh St.Ripon 748-5121
Elizabeth JahnkePeace Lutheran School - Grade 6
Amy & Adam Jahnke
571 Fenton Street,PO Box 449, Ripon
(920) 748-6387
Diverse Options Inc.: “To support, educate and empower individuals with disabilities to reach their highest level of independence”
STAHL PLUMBING
N6270 Depot RoadGreen Lake
(920) 294-3532
Amelia ArmstrongQuest - Grade 4
Andy and Heather Armstrong
Pumpkin Pie Dessert Squares
1 pkg. Pillsbury yellow cake mix1/2 cup butter or margarine,
melted1 eggFilling: 3 cups (1 lb. 14 oz. can
pumpkin pie mix), 2 eggs, 2/3 cup milk
Topping: 1 cup reserved cake mix, 1/4 cup sugar, 1 tsp. cinnamon, 1/4 cup butter or margarine
Grease bottom of 9x13 pan. Reserve cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling, combining ingredients until smooth. Pour over crust.
Combine topping ingredients and sprinkle over filling. Bake at 350˚ for 45-50 minutes. Serve with whipped topping.
For use with 1 lb. can solid pack pumpkin, add 1 1/2 tsp. pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as above. Bake at 375˚ for 45-50 minutes.
Shirley Grams
Emma MottQuest Elementary School - Grade 3Kristal & Ben Mott
Kylie DisterhaftQuest Elementary School - Grade 3Wanda & Greg Disterhaft
Page 8 December 2012
Haleigh ZillsBPES - Grade 2
Jessica Woyak & Buc Zills
EgbertEXCAVATING Inc.
Residential & Commercial
294-6668Green Lake
Schure’sLaunderette
Corner of Oshkosh & Vermont StreetsRipon - 748-3160
Stephanie FitziRMS - Grade 7
Cathy Marsala & Steve Fitzi
Apple Streusel2 1/2 cups flour1 T. sugar1 tsp. salt1 cup short CriscoMix as for pie crust
Beat 1 egg yolk, add enough milk to 2/3 cup and add gradually to dough. Roll out 1/2 dough to fit 9x13 pan. Crush 4 handfuls corn flakes or rice crispies and sprinkle over rolled crust.
Slice 10 or 11 apples making two layers. Sprinkle 1 1/2 cup sugar, 1 tsp. cinnamon over apples. Cover with top crust.
Bake at 350° for 45 minutes. Mix 1 cup powdered sugar and a little hot water for glaze on top. Put on while hot.
Jenny Machkovich
920-295-9314 (cell)Merry Christmas &
Happy New Year from
Montey Welding and Repair
Romans 10:13“For whosoever shall call upon thename of the Lord shall be saved.”
Rebecca MonteyHome Schooled - Grade 10Gordy & Rachel Montey
Ripon, WI
HOME IMPROVEMENT CENTER646 E. Oshkosh St., Ripon, WI 54971 • Phone 748-6836
KUTZ
Bailey LongQuest Elementary - Grade 3Brett & Brad Long
BlueberryLemon Torte
8 oz. cream cheese14 oz. can sweetened condensed
milk3 oz. can frozen lemonade2 cans blueberry pie filling1/2 cup sugar12 T. butter, melted3 cups graham crackers, crushed8 oz. Cool Whip
Beat softened cream cheese until creamy. Add sweetened condensed milk and beat together with lemonade. Fold in blueberry pie filling.
Prepare graham cracker crust with sugar, butter and graham crackers and put in 9x13 pan. (Reserve 1 cup for topping.) Pour in blueberry mixture and top with cool whip. Top with another can of blueberry pie filling. Sprinkle with reserved crushed graham crackers. Chill and serve.
Can also make in two 8" graham cracker pie shells.
Caroline Zimpher
Quintin StephensQuest Elementary - Grade 3
Lisa Hoger, Mike Stephens
Kathryn WellsQuest Elementary - Grade 3
Brenda Wells
December 2012 Page 9
Apple Torte SupremeCrust:2 cups flour1/2 cup oatmeal1 cup brown sugar3/4 cup butter1/2 tsp. saltFilling:6 cups apples, sliced1 cup sugar plus 1 1/2 T. cinna-
mon candies1 cup water3 T. cornstarch1 tsp. vanilla
Work butter into combined dry ingredients. Press into 9x13 pan reserving 1 cup for top.
Boil sugar, candies, water and cornstarch until thick. Add vanilla.
Place apples on crust. Pour syrup over apples. Bake 1 hour at 350˚ until apples are tender. Cover with foil last 10 minutes. Serve with whipped cream or ice cream. Enjoy!
Naomi Hilger
300 Seward Street • RiponGeneral Information 748-8115 • 1-800-947-4766
[email protected] • www.ripon.edu
Sarah RodmanRMS - Grade 8Colleen Byron & Gary Rodman
Paula’s Custom Color & FlooringPaula’s Custom Color & Flooring Hwy. 23 West, Ripon • 920-748-2818 • 920-896-2439in the former Dan’s Audio Plus building • 8-5 M-F; Sat. 9-1
Anna, Paula & Adam
SunflowerPopcorn Bars
1 cup sugar1/2 cup light corn syrup1/2 cup honey1/2 cup peanut butter1/4 cup butter, softened1 tsp. vanilla extract1 cup sunflower kernels4 quarts popped popcorn
In a large saucepan, over medium heat, bring the sugar, corn syrup and honey to a boil stirring often. Boil 2 minutes. Remove from heat, stir in peanut butter, butter and vanilla. Add sunflower kernels.
Place popcorn in large bowl. Add syrup and stir to coat. Press into 2 greased 9x13x2 baking pans. Cut into bars. Yield 4 dozen.
Evelyn Jahnke
Tristen BairQuest Elementary School - Grade 3Ami Bair, Mike Bair
John SaeckerQuest Elementary School - Grade 3
Noah & Susan Saecker
Sherry, Little Thomas, Tim& Young Man Jack
Merry Christmas & Happy New Year
from our families to yours!
Page 10 December 2012
Bun Bars2 squares unsweetened chocolate1 bag (12 oz.) chocolate chips1 bag (12 oz.) butterscotch chips2 cups peanut butter1/4 cup cook 'n serve vanilla pud-
ding1 cup butter1/2 tsp. maple extract6 1/2 cups powdered sugar1/2-3/4 lb. Virginia peanuts
Melt unsweetened chocolate, chocolate chips and butterscotch chips in double boiler or microwave. Add peanut butter. Heat and stir until peanut butter is mixed. Spread half of this mixture into well-greased 10"x15" pan. Cool until partially set, but not hard.
Cook pudding and milk in double broiler until very thick. Add butter and maple flavoring. Stir and heat until butter is melted. Pour pudding mixture into large mixing bowl and gradually add powdered sugar with electric mixer. Spread over cooled chocolate layer.
Add peanuts to remaining chocolate mixture. Gently spread over pudding mixture. When cool, cut into squares and cover pan. Refrigerate. May be frozen.
KathyJacobs
Evan ConlonQUEST - Grade 3Pat and Tami Conlon
107 Watson St.Ripon
920-748-3118
We Dig Your Business
KINASEXCAVATING, INC.
BILL KINAS, OWNERGreen Lake
(920) 294-3879Markesan
(920) 398-3431www.kinasexcavating.com
Gracey BartolSt. John’s Catholic School - Grade 2Jeff & Jill Bartol
Mystery Cookies2 1/2 cups all-purpose flour1 tsp. baking soda1 tsp. cinnamon1/2 tsp. salt1/2 tsp. nutmeg1/2 tsp. all spice1 3/4 cups sugar1/4 cup butter, melted1 egg1/2 cup tomato soup1/2 tsp. vanilla1 cup raisins1 cup chopped walnuts
Combine sugar and melted butter. Beat in egg, tomato soup and vanilla. Add flour mixture. Stir raisins, nuts. Let stand 10 minutes. Drop by tablespoon 2 inches apart on baking sheets lined with parchment paper. Bake 350˚ for 10-12 minutes. Transfer to wire racks. Let cool. Makes 42 cookies.
Luella Huebner
Andrea SchwandtQuest Elementary School - Grade 3Kurt Schwandt, Lisa Schwandt
Savannah HagemanBPES - Grade KKurtis Hageman
Dog Grooming524 Vermont St., Ripon • 745-2700
December 2012 Page 11
PumpkinDump Cake
1 large can of pumpkin1 cup sugar1 tsp. nutmeg1 tsp. ginger1 tsp. cloves2 tsp. cinnamon12 oz. evaporated milk4 eggs1 box yellow cake mix1/2 cup butter1 cup chopped pecans
Whisk pumpkin, sugar and spices in large bowl. Stir in evaporated milk and then beat in eggs one at a time. Pour mixture into greased 9x13 pan. Sprinkle cake mix over top and add chopped pecans. Drizzle melted butter over all. Bake at 350˚ for 45-55 minutes or until edges are lightly browned. Serve with Cool Whip or ice cream, if desired.
Jamie Voight Ava KuklinskiSt. John’s Catholic - Grade 2
Jessy & Ted Kuklinski
BrewerHeating, Inc.
920-748-6494Central Wisconsin - Fox River Valley
www.rheemteam.com
Spencer NItzkePeace Lutheran - Grade KBrenda Nitzke, Jeff NItzke
www.mpbbuilders.com
748-2601Fax
748-4829
M.P.B. Builders, Inc.654 E. Oshkosh St., Ripon, WI 54971
1-800-782-9632
www.butzinmarchant.com • 920.748.2623
Davian Butler - 7 years oldMom & Dad: Maurice & Davanna ButlerGrandparents: Todd & Tamera Goheen
Rylee KlawitterPeace Lutheran
Grade KRyan & Jessica
Klawitter
Page 12 December 2012
Prairie State Oatmeal Cake
1 cup quick-cooking rolled oats1 1/2 cups boiling water1 1/2 cups all-purpose flour1 1/2 tsp. ground cinnamon1 tsp. baking soda1/2 cup shortening1 cup granulated sugar1 cup packed brown sugar2 eggs6 T. butter1 cup coconut2/3 cup brown sugar, packed2 T. milk3/4-1 cup chopped walnuts1/2 tsp. salt
Grease 9x13 pan. Combine oats and boiling water, let stand for 20 minutes. Combine flour, cinnamon, baking soda and salt. Beat granulated sugar, one cup brown sugar and shortening on medium until combined. Beat in eggs and oatmeal mixture. Gradually add dry ingredients and turn into greased pan. Bake 350˚ for 30-40 minutes until done.
In sauce pan, combine butter, coconut, 2/3 cup brown sugar and milk. Cook and stir until boiling. Add walnuts and spoon over hot cake.
Shirley Grams
Vegetable BeefCasserole
6 slices bacon, diced1 lb. ground beef1/2 cup chopped onion1 15 1/2 oz. can spaghetti sauce w/
mushrooms1 8 oz. can tomato sauce w/cheese3/4 tsp. salt1/2 cup water4 oz. thin spaghetti1 12 oz. can whole kernel corn,
drained1 8 1/2 oz. can sweet peas, drainedGrated Parmesan cheese
Fry bacon until crisp; drain. Pour off bacon drippings except for one tablespoon. Brown ground beef and onion in drippings; drain. Stir in spaghetti sauce, tomato sauce, salt and water; heat through. Break spaghetti in half; cook according to pkg. directions, drain and add to meat sauce, stir in corn and peas. Pour into 2 1/2 quart casserole; sprinkle with Parmesan cheese. Bake at 350˚ for 35-45 minutes. Makes 8 servings.
Gerry Schure
Kurt W. Piernot DDS106 Watson St.
Ripon • 748-7731
Christopher CattanachSt. John’s Catholic Church - Grade 3
Glenn & Alyssa Cattanach
400 Watson St. • 745-2265Inside Webster’s Pick ‘n Save
1188 W. Fond du Lac St. • 920-748-9870Member FDIC
Brandon StibbPeace Lutheran - Grade 6
Brian & Teri Stibb
Makaila PenkeRMS - Grade 7
Sandra & Jason Rechek
Computer Sales and Service(920)748-5660
www.accripon.com • [email protected] W. Jackson St. (Hwy.23) Ripon
Stopinand
checkout our
Holiday
Gift
Ideas!
Our 2
4thyear
Mac
&PC
Service
wishes everyone
Happy Holidays!Computer Sales and Service
(920) 748-5660www.accripon.com • [email protected]
112 W. Jackson St. (Hwy. 23) Ripon294-0102
W1287 N. Lawson Dr., Green Lake
Nate RathkampSt. Catholic School
Grade 5KValerie Parsons, Todd Rathkamp
December 2012 Page 13
Chicken Ham Casserole
1 pkg. long grain and wild rice mix
2 cups cooked chicken, cubed1 cup cooked ham1 can cream of chicken soup1 can evaporated milk1 cup shredded Colby cheesePepper1/4 cup Parmesan cheese
Cook rice according to package directions. Transfer to 2 qt. baking dish. Top with chicken and ham.
In large bowl, combine soup, milk, colby cheese and pepper. Pour over chicken mixture. Sprinkle with Parmesan cheese.
Bake at 350˚ uncovered for 25-30 minutes or until bubbly.
Sheryl Plagenz CotterillHarmony HogensonSt. John’s Catholic - Grade 5Nick & Jennifer
W13136 Cty. Rd. KKRipon, Wisconsin 54971
920-748-7999 • 888-571-2418
Carley GimenezRMS - Grade 7Carrie & David
530 N. Union St. • Ripon • 745-2959
150 N. Douglas St. • Ripon • 748-7300
Camryn FellPeace Lutheran School - Grade 5
Dan & Melissa Fell
Ripon pickle co., inc.Specialist in Relishes& Brined Vegetables
1039 Beier RoadRipon, WI 54971
920-748-7110
PickleO’ Pete
Hwy. 23 West • Next to K-Mart Riponwww.riponplazabowl.com
748-2100
Lillian SchramQuest Elementary - Grade 3
Jenny Schram, Corey Schram
Dog Grooming524 Vermont St., Ripon • 745-2700
Kaleb HagemanBarlow Park - Grade 1
Brett BockQuest Elementary School - Grade 3Keith & Julie Bock
Page 14 December 2012
Aaron JobsPeace Lutheran - Grade 5Kristine & Jason Jobs
Excavating & LandscapingPrinceton
920-295-6092
Alayna BrehmerPeace Lutheran - Grade KMelissa Tadman
P INNACLELUMBING
Todd Weir, owner - Green Lake920-294-0150
MP#227612
LLC
Ella PriebePeace Lutheran - Grade KPaul & Jessica Priebe
Ed PriebeSales & ServiceHwy. 23 West – Ripon
748-2626 www.nationalforensicleague.org
Katie SkoogQuest Elementary - Grade 3Randy & Christine Skoog Holiday Brunch
Casserole4 cups shredded hash browns1 lb. pork sausage, cooked and
drained1/2 lb. bacon strips, cooked and
crumbled1 medium green pepper2 cups shredded cheddar, divided1 green onion, chopped1 cup biscuit baking mix1/4 tsp. salt4 eggs3 cups milk
Combine hash browns, sausage, bacon, green pepper, onion and 1 cup cheese. Transfer to 9x13 baking pan.
Whisk biscuit mix, salt, eggs and milk. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Bake uncovered at 375˚ for 30-35 minutes. Let stand for 10 minutes before cutting.
Sheryl Plagenz Cotterill
Hwy. 23 West, Ripon
Alex DouglasSt. John’s Lutheran - Grade 4
Randy & Mary Douglas
December 2012 Page 15
Heath Brunch Coffee Cake
1/4 lb. butter2 cups flour1 cup brown sugar1/2 cup white sugar1 cup buttermilk1 tsp. soda1 egg1 tsp. vanilla6 Heath bars1/4 cup pecans or almonds
Blend the flour, butter and sugars. Take out 1/2 cup and to the rest add the buttermilk, soda, egg and vanilla. Blend well. Pour into a greased and floured 9x13 pan.
Topping: Crunch finely 6 Heath bars with 1/4 cup pecans or almonds and add the 1/2 cup of mixture. Sprinkle over the top of the batter and bake at 350˚ for 30 minutes.
Shirley Grams
Good Luck Cardinals & Warbirds!
Good Luck Cardinals & Warbirds!
920-410-8095www.a-zvending.com
QualityVarietyReliabilityService
Fischer BargenquastGrade K
Matt & Tiffany Bargenquast
646 W. Fond du Lac St. • Ripon 920-517-1910
Judy Gauthier - Ownerwww.bungalowquilting.com
Christina PowersRMS - Grade 8
Karen & Tom
1080 W. Fond du Lac St748-7000
Dr. Joseph Longo • Dr. Paul NelsenDr. Cheryl Iverson • Linda Ahrens, NP
Onion Cheese Soup1 large onion, chopped3 T. butter3 T. all-purpose flour1/2 tsp. saltPepper to taste4 cups milk2 cups (8 oz. shreddded Colby-
Monterey Jack cheeseSeasoned salad croutonsGrated Parmesan cheese, op-tional
In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the cheese until melted. Serve with croutons and Parmesan cheese, if desired.Tip: When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid overheating. Shredding the cheese allows it to melt faster, exposing it to less heat.
Ardis Henning
Tyler BergemannQuest Elementary School - Grade 3
Craig Bergemann, Sarah Bergemann
Allie SchroederPeace Lutheran - Grade 6
Paul & Polly Schroeder
Abby CattanachSt. John’s Catholic - Grade 5K
Glenn & Alyssa Cattanach
Page 16 December 2012
Elli SeymerPeace Luthern - Grade 6
Brian Seymer, Carrie Seymer
Pick ’n Save Plaza • Ripon748-2865 • 800-236-3602
AFK Corp.300 Pacific St., Ripon
748-2265
Joseph FreyPeace Lutheran - Grade 6
Edward & ChristySurface & Surroundings
Hwy. 23 • Ripon(920) 748-6867
Ireland RoskopfQuest Elementary - Grade 3Shannon Ziegler & Tom Roskopf
Cheesecake3/4 cup, coarsely ground, walnuts3/4 cup, graham cracker crumbs4 T. melted butter1 tsp. cinnamon3 8 oz. pkg. cream cheese1/4 tsp. lemon peel, grated1/2 tsp. vanilla1 cup sugar, 2 T. flour, 1/4 tsp. salt2 eggs, 1 egg yolk1/4 cup cream2 cups sour cream, 1/4 cup sugar,
1 tsp. vanilla
Combine first 4 ingredients. Mix well. Press onto bottom of 10 inch spring form pan for crust.
Filling: Soften cream cheese, beat until creamy. Add lemon peel and vanilla. Mix sugar, flour, salt and blend into cheese mixture. Add eggs and egg yolk, beat until blended. Stir in cream. Turn into crust. Bake 450˚ for 10 minutes, then reduce to 300˚ and bake 50 minutes until set.
Topping: Combine sour cream, sugar, vanilla. Cover and refrigerate. Spoon over finished cake, return to oven and bake 5 minutes longer. Let cool. Refrigerate for at least 24 hours. Preferably 2-3 days.
Shirley Grams
We Dig Your Business
KINASEXCAVATING, INC.
BILL KINAS, OWNERGreen Lake
(920) 294-3879Markesan
(920) 398-3431www.kinasexcavating.com
Jacob KelmaPeace Lutheran School - Grade 6Greg & Alicia Kelma
December 2012 Page 17
POWER CENTERPC
SERVICING ALL SMALL ENGINES920-428-4608 Serving the area
since 1991Pat ConlonOwner
Spencer ConlonRCLC - Grade 4PS
Pat and Tami Conlon
Pork Chops with Apples & Stuffing
6 boneless pork loin chops (1” thick)
1 T. vegetable oil1 6 oz. pkg. crushed stuffing mix1 21 oz. apple pie filling with cin-
namon
In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions.
Spread pie filling into a greased 9x13x2 inch baking dish. Place the pork chops on top. Spoon stuffing over chops.
Cover and bake 350° for 35 minutes. Uncover and bake 10 minutes longer or until meat thermometer reads 160°. Yield: 6 servings
Ardys Fenner
Thomas M. Keuler, CPA742 E. Fond du Lac St. • Ripon
920-748-8872
Estefania OrtegaQuest Elementary - Grade 3
Sigifredo & Irma Ortega
519 Clairville Rd.Oshkosh, WI 54904
920-589-2104
1003 N. Main St.Oshkosh, WI 54904
920-230-3393
Ethan KwandahlPeace Lutheran - Grade 5Einar & Carrie
Emmanuelle GarciaQuest Elementary School - Grade 3
Ascencion Garcia & Maria Garcia
Sam SchroederPeace Lutheran - Grade KPaul & Polly Schroeder
Cris Johnson DDSSilver Creek Dentistry
1209 West Fond du Lac ~ Ripon ~ 748-7200
Page 18 December 2012
Tuna Casserole1 can tuna, drained1 can cream of celery or mush-room soup
1/4 cup milk1 small can mushrooms1 to 2 cups egg noodles1/2 tsp. garlic salt
Cook noodles. Mix in rest of ingredients in a casserole dish. Bake covered for 20 minutes at 350°.
Joan Zeatlow
1049 W. Fond du Lac St.RIPON — 748-6432
1-800-748-7070OPEN Mon.-Fri. 7:30-5; Sat. 7:30-Noon
www.cliffstire.com Always exceeding your expectations
Preston Reese-GrimmSt. John’s Catholic - Grade 2
Pearl Reese-Grimm, Peter GrimmLic.#MP269149
Plumbing &Heating, Inc.
1145 W. Fond du Lac Street
748-2075 Ripon, WIUnderstanding people do outstanding work!
Troy Weir, OwnerWeir #1 in a #2 Business
Martha BeckerCatalyst Middle School - Grade 7Jeff & Jill Puhlman-Becker
760 Commercial Ave. • Green Lake • 294-3350
“I Do” A Decorating & Rental Service
Cathy RostW2255 Hwy. 23 • Green Lake, WI 54941
(920) 299-2193 • [email protected] Appointment Only
Hailey TrederSt. John’s Catholic - Grade 5KPoncho & Jennifer
Kai AgamaiteQuest Elementary - Grade 3Chad Agamaite, Jessica Davis
Drew StepletonPeace Lutheran - Grade 1Mira & Ian Stepleton
December 2012 Page 19
Expert Lawn CareHenry Wrzinski
434 E. Oshkosh St.Ripon • 745-2696
Faith AnklamQuest Elementary School - Grade 3Rebecca Anklam
Hours: M-F 7am-8pm; Sat. 7am-6pm; Sun. 8am-4pmFree Local Delivery • Free Gift Wrap
Hunting Licenses & Gift Certificates AvailableParcel Shipping and FAX Service available LAYAWAY AVAILABLE • website: www.acehardware.com
Hwy. 23 WestRIPON
PHONE (920) 748-3360 FAX (920) 748-3994
Locally owned and operatedin Ripon Since 1948
983 East Plaza Rd.WAUTOMA
PHONE (920) 787-4911 FAX (920) 787-4916
Newly opened in November 2007
A member of the Packerland Ace Dealers
Marcie JohnsonQuest Elementary School - Grade 3
Tammy Johnson
BLUEBERRY COFFEE CAKE
2 cups flour1 cup white sugar3 tsp. baking powder1 tsp. salt1/3 cup oil1 cup milk1/2 cup chopped nuts1/4 cup flour1/2 tsp. cinnamon3 T. butter or oleo2 cups blueberries1 cup powdered sugar2 T. milk1/4 tsp. vanilla1/3 cup brown sugar
Mix flour, sugar, baking powder, salt, oil, milk and egg on low speed for 30 seconds, then medium for 2 minutes. Pour 1/2 batter into greased 9x13 pan. Sprinkle blueberries on batter, then add remaining batter. Mix nuts, brown sugar, flour, butter and cinnamon. Will be crumbly. Put on top of unbaked batter and bake at 350˚ for 40 minutes. Cook about 15 minutes. Mix powdered sugar, milk and vanilla as glaze and drizzle over cake.
Shirley Grams
To all ourvalued CustomersandFriends . . .The holiday season . . . will always be a time for expression of good will and the exchange of friendly greet-ings. In this spirit of friendship and with genuine appreciation for your patronage that we have enjoyed with you, we extend the season’s greetings and best wishes.
From all of us at
Serving you for over 80 years
RIPON • BERLIN748-6198 361-0494
N8997 CTH MPickett
Milksource.com
Sam MooreDiscovery Preschool/RCLC 4PSRichard & Dani Moore
COOKIES FOR SANTA1 glass iced cold milk1 package cookies
Pour milk in desired cup or glass, open cookies. Place cookies on plate next to milk. Eat at leisure and remember to share with Santa!
Page 20 December 2012
Hwy. 23 West — Ripon748-3377
www.bairdgm.com
Dayton BairdQuest Elementary School - Grade 3Chris & Becki Baird
Chicken Hot Dish5 lbs. chicken1/3 qt. chicken broth1 loaf sandwich bread, no crust1 lb. melted butter5 eggs, beaten2/3 qt. milkSalt & pepper
Cook and cube chicken. Pour butter over broken up bread. Beat eggs and add 1 qt. milk and broth. Put chicken and bread in greased casserole in layers — chicken, bread, ending in bread. Pour egg, milk and broth over. Bake 375˚ 15 minutes, then 350˚ 45 minutes.
Shirley Grams
Kylie JacobsonRMS - Grade 6Doug & Shari Jacobson
Modern Rentals Inc.Conveniently located in Ripon on the corner of Hwy. 44 & Douglas St.
920-748-3100Fax: 920-748-1433 • www.modernrentals.com
RIPON TAXI
920-748-5599
Watergate Salad1 pkg. (4 serving size) Jell-O
pistachio, sugar free instant pudding and pie filling
1 20 oz. can crushed pineapple in unsweetened juice, undrained
1/2 cup miniature marshmallows1/4 cup chopped walnuts1 1/2 cups, thawed, Cool Whip lite
whipped topping
Combine pudding mix, pineapple, marshmallows and nuts in large bowl. Mix well. Gently stir in whipped topping. Refrigerate until ready to serve. Makes 3 1/2 cups or 7 servings.
Ardis HenningJudah FloresSt. John’s Catholic School - Grade 5KChris & Jamie
Greta MorrisSt. John’s Catholic School - Grade 5KTodd & Robyn
Abby RadloffQuest Elementary - Grade 3
Sara & Jeff Radloff
December 2012 Page 21
EQUAL HOUSING
LENDER
526 E Fond du Lac St.• Ripon • 920-748-5013 • Open M-F 8-5
integritylawnservice.net
Brandon CarlsonQuest Elementary School - Grade 3Molly & Brad Carlson
Autumn BornickPeace Lutheran - Grade 6
Mark & Terri Bornick
A Branch of The Baraboo National Bank
Yeomans◆EdingerChiropractic Center, S.C.
404 Eureka Street, Ripon • 920-748-3644www.yeomans-edingerchiropractic.com
Hannah YeomansQuest Elementary School -
Grade 3Nicole & Adam Yeomans
Party Chicken Sandwich
2 cups cooked chicken, finely chopped
3/4 cup ripe olives, pitted and cut into wedges
1/2 cup Miracle whip1/2 cup (2 oz.) shredded, sharp
natural cheddar cheese1/4 cup onion, finely chopped1/4 cup green pepper, choppedDash of tabasco sauce2 egg whites1/2 tsp. cream of tartar36 slices party rye or pumper-
nickel
Combine chicken, olives, salad dressing, cheese, onion, green pepper and tabasco. Mix well. Beat egg whites until foamy; gradually add cream of tartar, beating until stiff peaks form. Fold in chicken mixture. Spread slices of bread with salad dressing. Top with chicken mixture. Garnish with additional olives or green pepper. Bake at 400˚ for 10 minutes. Broil 5 minutes or until golden brown. Yield: 3 dozen hot appetizers. Enjoy.
Shirley Grams
CranberryBrandy Slush
2 cups cherry brandy liqueur1 (16 oz.) can frozen orange juice
concentrate1 (16 oz.) can frozen lemonade
concentrate2 quarts cranberry juice1 (2 liter) bottle lemon-lime
flavored carbonated beverage, chilled
In a plastic container, mix together cherry brandy, orange juice concentrate, lemonade concentrate, and cranberry juice. Freeze overnight.
To serve, scoop desired amount of frozen mixture into a glass, and fill with lemon-lime soda.
Page 22 December 2012
Golden Raisin Bars2 cups golden raisins1 cup butter2 3/4 cups sugar1 3/4 cups flour1 3/4 cups oatmeal1 tsp. baking soda1 tsp. vanilla4 egg yolks2 cups milk3 T. cornstarch3/4 tsp. salt
Boil: 2 cups golden raisins in 1/2 cup water. Save for later.
Cream 1 cup butter and 1 cup sugar. Add 1 3/4 cups flour, 1 3/4 cups oatmeal, 1 tsp. baking soda and 1 tsp. vanilla. Mix well. Pat 1/2 cup mixture in greased 9x13 pan.
Cook until thick: 4 egg yolks, 2 cups milk, 1 3/4 cups sugar, 3 T. cornstarch and 3/4 tsp. salt. Then add raisin mixture.
Spread on crumbs. Cover with remaining crumbs. Bake at 325° for 25-30 minutes.
Ardys Fenner
Jake PlinskeGrade 7
John Plinske, Jodi VanZile
BAVBLAZER AUDIO VIDEO
Mon., Wed., Fri. 9 a.m. to 5 p.m.; Tues., Thurs. by appointment; Sat. 9 a.m. to 3 p.m.
803 W. Fond du Lac St., Ripon920-745-2255
www.blazeraudiovideo.com
savings made easy
8:00a.m.-9:00p.m.920-748-3086
Ripon Open 7 Days A Week1 1 1 E. Fond du Lac St.
Your Dollar Goes Far at Save-A-Lot
Liam ArmstrongCatalyst Charter School - Grade 6Andy and Heather Armstrong
All your protection under one roof ®
Norb Wianecki, Agent610 W. Main St. • Princeton, WI 54968
(920) 295-6119
Isaiah MonsivaisPeace Lutheran - Grade 6Kelli & Frank Monsivais
Madalyn GreerQuest Elementary School - Grade 3
Amber & Roger Greer
Prairie Place749 E. Oshkosh St. • Ripon
920-748-8900
Nicole SpergerQuest Elementary School - Grade 3John and Krista Sperger
December 2012 Page 23
Raw Apple Cake3/4 cup oleo1 1/2 cups sugar2 eggs, beaten2 1/4 cups flour1 1/2 tsp. baking soda3/4 cup strong cold coffee1 tsp. vanilla3 cups chopped apples1/2 cup brown sugar1 tsp. cinnamon1/2 cup nuts
Cream oleo, white sugar and eggs. Add sifted dry ingredients, coffee and vanilla. Fold in apples. Put into greased 9x13 pan. Mix brown sugar, cinnamon and nuts and sprinkle on top of cake. Bake at 350˚ for 45-55 minutes.
Karel Mincy
Powered Sugar Treats
1 cup chocolate chips1/4 cup peanut butter6 cups Chex cereal1 cup powdered sugar
Melt chocolate chips and peanut butter in double boiler until melted. Add Chex cereal and gently stir until cereal is evenly coated.
Put powdered sugar in plastic bag. Add coated cereal to the powdered sugar and close bag. Gently toss cereal until evenly coated. Cool and enjoy.
Mrs. David Bontrager
Yummy Peanutty Popcorn
1/4 cup melted oleo1/4 cup peanut butter1/3 cup honey1 cup peanuts2-3 qts. popcorn
Melt oleo in saucepan, add peanut butter and honey. Stir well. Sprinkle peanuts over popped corn and pour sauce over it all. Toss quickly until popcorn is well coated. Spread evenly in 2 large cookie sheets.
Bake at 250˚ for 20 min. Cool and store in airtight container.
Mrs. David Bontrager
QUALITY PLUMBING LLC.
KENT HUSEBOE920-748-4142
Asher RewSt. John’s Catholic - Grade 5K
Dennis & Jennifer
Michael BrookoverQuest Elementary - Grade 3
David & Joanne Brookover
RiponPress.com 1351 Planeview Dr., Ste. 1 • Oshkosh
920-236-3420www.RaceOP.com
Colin SchneiderQuest Elementary - Grade 3
Jon & Kari Schneider
Page 24 December 2012
Tim, Steve , Todd, Tami, Kim, Karen, Kathy, Lisa, Kelly, Ian, Aaron and John
From your
friends at:
It must beChristmas!There’s a special feeling of cheer in the air which
can only mean one thing: Christmas is almost here! In the spirit of the season, we extend our heartfelt thanks for inviting us into your home.
With best wishes for a happy, healthy season.
RiponPress.comTheGreen Laker
If you are interested in sponsoring a child’s drawing in the future, please contact us at 920-748-3017 or email: [email protected]