Holiday Cookbook

2012

PIONEERJOURNALWADENA

314 S. Jefferson St., Wadena, MN 56482

$100

Page 2 Supplement to Wadena Pioneer Journal November 24, 2012

Welcome to the pages of the 34th annual Christmas Traditions cookbook. Like last year’s edition, the 2012 version includes the best recipes that area residents have to offer.

We hope you enjoy this year’s book, and remember to visit the merchants that made it possible. Extra copies are available at the Pioneer Journal office for $1.

Happy holidays!

Volume 135, No. 42Published as a supplement to the November 24, 2012

edition of the Wadena Pioneer Journal.Box 31, Wadena, MN 56482

(218) 6312561

Index

Cookbook winner .............. 3 Hors d’oeuvres .................. 3Breads ............................... 5Main Dishes/Soups ........... 7Salads .............................. 11Vegetables ....................... 13Desserts/Candies ............. 14Beverages ........................ 18

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November 24, 2012 Supplement to Wadena Pioneer Journal Page 3

Hors d’oeuversCategory WinnerJalapeno Chicken Pinwheels

4 ounces cream cheese, softened¾ cup cooked chicken, shredded2 tablespoons jalapenos, finely chopped2 tablespoons green onion, finely chopped½ cup pepper jack cheese, shredded1 can (8 ounces) crescent roll doughIn bowl, mix all ingredients, except crescent roll dough,

until well-blended. Unroll dough and press together to form 2 rectangles. On one rectangle, spread ½ of cream cheese mixture to within ½ inch of edges. Starting with the longest side, roll up and press the seam to seal. Cut roll into 16 slices. Place on an ungreased cookie sheet. Repeat with second rectangle and filling. Bake 14-16 minutes or until light golden brown. Serve while hot.

Tam Leaderbrand, New York Mills

Fruit Dip1 package (8 ounces) cream cheese¾ cup brown sugar¼ cup powdered sugar1 tablespoon vanilla1 ½ tablespoon milkMix. Serve with your favorite fruits.

Judy Tiede, Wadena

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Zesty Monkey Bread1 can (16 ounces) refrigerated biscuits2 tablespoons butter, melted1 ½ cups cheddar cheese, shredded½ to ¾ cup sliced jalapenos1 teaspoon parsley flakes½ cup mozzarella cheese, shreddedCut each biscuit into quarters. Dip biscuit pieces in but-

ter and place in a single layer at the bottom of a 9x5 loaf pan that has been coated with nonstick spray. Top biscuits with a ½ cup cheddar, ¼ cup jalapenos and a ¹/3 teaspoon of parsley. Repeat to make three layers. On top of third layer, sprinkle remaining peppers, parsley, cheddar and mozza-rella cheese. Bake 40-50 minutes at 350 degrees or until golden brown. Let stand 5 minutes after removed from oven. Turn bread out onto a serving plate. Remove pan and serve warm. May use diced green chilies if you don’t like the heat from the jalapenos.


Tam Leaderbrand remembers cooking and baking from the time she was little girl with her Grandma Kath.

“I grew up standing next to her at the kitchen counter,” Leaderbrand recalls. “She lived only a block away from us in Perham.”

Leaderbrand’s Zesty Monkey Bread is this year’s Wadena Pioneer Journal Holi-day Cookbook recipe contest winner.

Leaderbrand saw the recipe for her monkey bread in a craft magazine a few years ago. She has made for her husband, Jay, and their two sons, Nathan, 15, and Justin, 11.

“I changed it a little bit to suit our tastes,” Leaderbrand said.Leaderbrand calls baking and cooking “a passion” with her and

enjoys trying new recipes for weekend get-togethers with friends. Leaderbrand has made the popular cinnamon monkey bread

along with many others who bake, but she prefers her Zesty Mon-key Bread.

“This is something a little more fun,” said Leaderbrand. Leaderbrand is a receptionist at Mason Brothers in Wadena.

The Leaderbrands live near New York Mills.

Leaderbrand wins cookbook contest

Tam Leaderbrand

Chili Cheese Bake2 packages cream cheese, softened2 cans chili with no beans1 pound ground beef, browned1 bag Tostitos Extra Thin Chips, coarsely crushed1 bag shredded cheddar cheeseServe with:1 jar salsa1 bag Tostitos, uncrushedPreheat oven to 350 degrees. Spread cream cheese evenly in

a lightly greased 9x13 baking pan. Layer chili, browned ground beef, half the shredded cheese, crushed Tostitos and the remainder of the shredded cheese. Bake uncovered for 15-20 minutes or until cheese melts. Serve with additional Tostitos chips and salsa on the side.

Robin Samuelson, Parkers Prairie


Avocado Spread2 medium avocados¼ teaspoon salt2 strips bacon, cooked and finely crumbled 6 teaspoons lemon juice¼ teaspoon pepperPeel avocado and mash with lemon juice. Add salt, pepper and

crumbled bacon. Mix well and spread on crackers or use as a veg-etable dip.

Edna Perius, Wadena

Stuffed Green Pepper Dip1 large green pepper1 package of softened cream cheese¼ cup of bacon bits (the real bacon bits)¼ cup chopped green onion¼ cup shredded cheeseTortilla chipsPreheat oven to 350 degrees. Cut the top off the green pepper

and hollow out. In a bowl stir together cream cheese, bacon bits, green onion and cheese. Scoop into green pepper. Put on baking sheet and put into oven. Cook for 10-15 minutes or until middle is hot. Remove from oven and cut up stuffed green pepper. Makes a great dip for chips!

Genna Gallaher, Welda, KS & Nikki Jahnke, Verndale

Holiday Pinwheels1 package (8 ounces) cream cheese, softened¼ cup chopped pimento stuffed green olives2 tablespoons horseradish mustard6 (6-7 inch) tortillas (Spinach tortillas are festive for holiday

parties)Deli beefbunch of green onionsMix together cream cheese, green olives and horseradish mus-

tard. Spread mixture on tortillas. Add a layer of deli beef onto cream cheese tortillas. Place a whole green onion on edge of tor-tilla and roll up.

Chill, slice, serve.Kathleen Dahl, Hewitt

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Sauerkraut Balls1 medium onion, minced2 tablespoons butter or margarine1 cup ground or finely minced cooked ham1 cup finely minced corned beef¼ teaspoon garlic salt1 tablespoon prepared mustard3 tablespoons minced parsley1/8 teaspoon pepper2 cups sauerkraut, drained and finely chopped½ cup all-purpose flour (plus additional 1/3 cup)½ cup beef stock2 eggs, well-beaten½ cup (about) fine dry bread crumbsSauté onion in butter until tender. Add ham and corned beef

and cook, stirring often, for five minutes. Add garlic salt, mustard, parsley, pepper, sauerkraut, ½ cup flour and beef stock. Mix well. Cook for 10 minutes, stirring often. Spread out on a platter to cool. Shape into 1-inch balls. Refrigerate for one hour. Roll sauerkraut balls in remaining flour, dip into beaten eggs, and roll in bread crumbs. Fry in deep hot fat (370 degrees on a frying thermometer) until golden brown. Drain on absorbent paper. Serve as appetizers with toothpicks. Makes about five dozen.

Kaye Venzke, Wadena

Pretzel Dip1 package softened cream cheese1 jar of sliced green olives (you will use ½ jar or more)PretzelsPut cream cheese in a mixing bowl and scoop in sliced olives.

Add a little juice too for flavor. You can either stir together or use a mixer. Depending on how much you like olives you can use ½ a jar or you can use the whole jar! Use as a pretzel dip.

Mac Schluttner, Verndale

Egg Salad-Stuffed Tomatoes4 large tomatoes6 hard-cooked eggsSalad dressing1 can (3 ounces) deviled hamSalt and pepperLettuceCapersCut a slice from stem end of each unpeeled tomato. Scoop out

pulp. Turn tomatoes upside down to drain. Chop eggs, add tomato pulp and moisten with salad dressing. Add deviled ham, and salt and pepper to taste. Fill tomato shells with mixture. Serve on let-tuce, with a garnish of capers. Makes four servings.

Kaye Venzke, Wadena

Bruschetta1 large loaf crusty Italian breadpeeled garlic clovesExtra Virgin olive oil2 ripe tomatoes, choppedfresh basil, choppedSalt and pepperCut bread in ½ inch slices. Toast. Mix tomatoes and basil to-

gether. Rub toasted bread with garlic, drizzle or brush on 1 table-spoon olive oil and top with tomatoes. Sprinkle with salt and pep-per. Serve immediately.

Brian Schmidt, Wadena

Bake the baconPlace bacon on a cookie sheet lined with aluminum foil and

bake at 350 degrees for 15-20 minutes, depending on how crispy you prefer. Drain well on paper towels. Wait for grease to cool and discard foil.


Buns1 package dry yeast3 cups warm water1 stick margarine1 tablespoon salt1 cup sugar2 eggs, beaten8 cups or more flourStart at 5 p.m. Dissolve yeast in warm water, add margarine,

salt, sugar and eggs and flour. Mix. Cover with a towel. Punch down and knead every hour until 9 or 10 p.m. Make into buns. Cover with a towel and plastic. Bake in the morning 10-15 minutes at 325 degrees.

Judy Tiede, Wadena

Best Ever Banana Bread2 eggs2 ripe bananas, mashed½ cup vegetable oil¼ cup milk1 teaspoon vanilla1 ¾ cups flour1 ½ cups sugar1 teaspoon soda½ teaspoon salt1 cup chopped nutsCombine eggs, bananas, oil, milk and vanilla. Add flour, sugar,

baking soda and salt, stir just until blended. Fold in nuts. Pour in greased bread pan. Bake at 325 degrees for one hour or until bread tests done. Cool on wire rack.

Mrs. Sadie Gingerich, Wadena

Key Lime Bread²/3 cup butter2 cups sugar4 eggs3 tablespoons key lime juiceZest of three limes1 teaspoon vanilla3 cups flour2 ½ teaspoon baking powder1 teaspoon salt1 cup milk1 cup chopped walnutsGlaze 3 tablespoons lime juice²/3 cup sugarGrease two loaf pans. Preheat oven to 350 degrees. Cream

butter with sugar, add eggs, blend thoroughly, pour in lime juice, zest and vanilla. Add dry ingredients, add milk, mix until smooth. Add walnuts. Divide batter into two loaf pans. Bake 50-60 minutes until loaves are firm and brown. Mix sugar and lime juice together. Spoon over baked loaves.

Kathleen Dahl, Hewitt

BreadCategory Winner

Zesty Monkey Bread1 can (16 ounces) refrigerated biscuits2 tablespoons butter, melted1 ½ cups cheddar cheese, shredded½ to ¾ cup sliced jalapenos1 teaspoon parsley flakes½ cup mozzarella cheese, shreddedCut each biscuit into quarters. Dip biscuit pieces in but-

ter and place in a single layer at the bottom of a 9x5 loaf pan that has been coated with nonstick spray. Top biscuits with a ½ cup cheddar, ¼ cup jalapenos and a ¹/3 teaspoon of parsley. Repeat to make three layers. On top of third layer, sprinkle remaining peppers, parsley, cheddar and mozza-rella cheese. Bake 40-50 minutes at 350 degrees or until golden brown. Let stand 5 minutes after removed from oven. Turn bread out onto a serving plate. Remove pan and serve warm. May use diced green chilies if you don’t like the heat from the jalapenos.


222 2nd St. SE, Wadena, MN 56482

218-631-7723

A joyous Holiday Season from the Wadena Housing Authority

EQUAL HOUSINGOPPORTUNITY

Make your own self-rising flour4 cups flour, 2 tablespoons salt and 2 tablespoons baking pow-

der. Mix well and store in tightly covered container.

To make bread crumbsToast the heels of bread and put in a blender or food processor.


Banana Bread½ cup butter1 cup sugar2 eggs4 tablespoons milk1 teaspoon baking soda1 tablespoon vinegar3-4 bananas1 teaspoon vanilla½ teaspoon salt2 cups flour1 cup nutsMix together butter, sugar and eggs. Add soda and vinegar with

milk. Combine. Add bananas, vanilla, salt and flour. to batter Fold in nuts. Pour into a greased and floured loaf pan. Bake at 350 de-grees for 70 minutes.

Marilyn Jessen, Wadena

Cherry Bread½ cup shortening½ cup sugar3 eggs (beaten)½ cup maraschino cherries½ cup chopped nuts¼ cup cherry juice½ cup milk1 teaspoon vanilla2 ¼ cup flour2 teaspoon baking powder1 teaspoon SaltCream together shortening and sugar. Add beaten eggs. Add

maraschino cherries, chopped nuts. Combine together cherry juice, milk and vanilla and add to mixture. Combine flour, baking powder and salt. Mix ingredients. Pour into a greased loaf pan and bake at 350 degrees for one hour.

Terri Martin, Staples

Cheddar Batter Bread2 cups flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast¼ teaspoon onion powder¼ teaspoon salt ¼ teaspoon pepper1 cup milk2 tablespoons soft butter (or margarine) 1 egg½ cup cornmeal¾ cup shredded cheddar cheeseIn mixing bowl combine 1 ½ cup flour, sugar, yeast, onion

powder, salt and pepper. In sauce pan heat milk, butter to luke warm. Add to dry ingredients and beat until moistened. Add egg. Beat on low 30 seconds then high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese, batter will be thick. DO NOT KNEAD. Cover and let rise in warm place until doubled. This will take about 25 minutes. Stir dough down. Grease 8x4x2 inch loaf pan and sprinkle with cornmeal. Put batter into prepared pan. Cover and let rise in warm place until it doubles. This will take about 30 minutes. Bake at 350 degrees for 35-40 minutes until golden brown. Cool in pan for 10 minutes. Makes one loaf. Store in refrigerator.

Edna Perius, Wadena

Caramel Rolls2 loaves frozen bread dough1 cup brown sugar1 cup butter1 teaspoon vanilla1 teaspoon cinnamon1 package vanilla pudding mixThaw dough in fridge overnight. Cut in 1inch strips and in

half again. Butter bottom of 9x13 pan. Drop in bread pieces. Melt brown sugar, butter, vanilla, cinnamon and vanilla pudding over medium heat. Drizzle over bread. Let rise. Bake at 350 degrees for 30 minutes.


Lemon Poppy Seed Bread2 cups sugar1 cup vegetable oil3 eggs1 ½ teaspoons vanilla1 teaspoon lemon extract2 tablespoons poppy seeds3 cups flour1 ½ teaspoons baking powder1 ½ teaspoons salt1 ½ cups milkIcing:2 tablespoons lemon juice¾ cup powdered sugarPreheat oven to 350 degrees. Grease and flour two loaf pans.

Combine sugar, oil, eggs, vanilla and lemon extract in a large bowl. Mix well. Stir in poppy seeds. Sift together flour, baking powder and salt. To the sugar mixture, add flour mixture alternately with milk. Mixing well after each addition. Divide batter evenly be-tween prepared pans. Bake loaves for 45 minutes. Cool in pan for 10 minutes. For icing, blend lemon juice and powdered sugar in a small bowl. Drizzle over warm loaves.

Mary Springer, Wadena

Beer Bread2 ½ cups selfrising flour½ cup allpurpose flour¼ cup brown sugar1 teaspoon baking powder½ teaspoon salt½ teaspoon onion powder¾ teaspoon Italian seasoning1 (12 fluid ounce) can beer¼ cup butter or margarine, meltedPreheat oven to 375 degrees F (190 degrees C). Lightly grease

a 9x5 inch baking pan. In a bowl, mix the self-rising flour, all-pur-pose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter. Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nikki Jahnke, Verndale

Bread baking tipPut a small dish of water in the oven when baking bread, this

will keep the crust from getting hard or too brown.


Chicken Hotdish3 cups cooked chicken or turkey2 cans chicken and rice soup2 cans mushroom soup1 cup chopped celery2 small cans mushrooms8 ounce package chow mein noodlesCombine ingredients. Bake one hour at 350 degrees

Judy Tiede, Wadena

Wild Rice Soup¾ cup wild rice uncooked7-10 slices bacon (crispy) and crumbled or cooked chicken1 can mushrooms, undrained1 can cream of mushroom soup1 cup of half and half or milk4 cups water4 chicken bouillon cubesCelery to taste2 tablespoons butterPut ingredients in crockpot and cook on high for four hours

Judy Tiede, Wadena

Roast3 ½ to 4 pounds bottom round roastOilSalt and pepper1 cup beef broth1 cup apple ciderOil pan, brown roast on all sides Add salt and pepper as to taste.

Add beef broth and apple cider. Bring to boil, tightly cover. Sim-mer 3 hours. Liquid makes good gravy and good with squash.

Patricia Peterson, Wadena

Yorkshire Burgers1 ½ pounds ground beef1 package onion soup mix2 tablespoons parsley¼ teaspoon poultry seasoning¼ cup chili sauce1 egg1 teaspoon waterCombine ground beef, soup mix, parsley, poultry seasoning,

chili sauce, egg and water. Form into 24 balls. Place in greased 9x13 pan.

Sauce:4 eggs1 ½ cup milk3 tablespoon oil (or melted butter)1 ½ cups flour1 ½ teaspoons baking powder1 teaspoon saltBeat eggs until foamy. Add milk and oil (or butter). Add dry

ingredients all at once. Beat with mixer until well-blended. Pour over meatballs. Bake at 350 degrees for one hour. Cut into squares and serve.

Marilyn Risnes, Clarissa

Quickie Barbequed Chicken4 boneless, skinless chicken breast halves¾ cup chicken broth1 cup barbeque sauce1 medium-sized onion, slicedSalt and pepper to tastePlace all ingredients in slow cooker. Stir gently. Cook on high

for 3 hours or on low for 6-7 hours, or until chicken is tender but not dry.

Val Harrison, Wadena

Main dish& soupCategory Winner

Chicken-Stuffed Shells1 package large pasta shellsStoveTop Stuffing, chicken flavor, preparedChicken breastsMayonnaise1 medium can cream of chicken soup1 soup can waterBoil large macaroni shells for 10 minutes. Drain, set

aside. Make StoveTop Stuffing (chicken flavor) according to directions, set aside. Cut up a cooked chicken breast into bitesized pieces. Mix together stuffing and chicken. Add enough mayonnaise to moisten, and it sticks together. Stuff large macaroni shells with chicken mixture and arrange in 9x13 cake pan. Pour one can cream of chicken soup (di-luted with water) over shells. I used a medium size can of soup. Bake at 350 degrees until mixture bubbles (about 30 minutes)

When serving, scoop some of soup off bottom of pan and drizzle over the stuffing. Keeps it moist. Serves a large group.

Sandy Truax, Deer Creek

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Quicker baked potatoPut baking potatoes in boiling water for 10-15 minutes. Pierce

skin with a fork and then bake in a pre-heated oven.


Chow Mein Hotdish1 ½ pounds hamburger1 onion, chopped 1 cup celery, chopped1 can mushrooms1 large can mixed vegetables2 cans mushroom soup1 can chicken rice soup4 tablespoons soy sauce2 cups chow mein noodles Brown hamburger, onion and celery. Put in casserole dish, add

remaining ingredients, except add only 1 cup chow mein noodles, and stir. Top with 1 cup chow mein noodles before baking. Bake one hour at 350 degrees.

Karen Rach, Wadena

Take-A-Holiday Ham1 tablespoon flourOne Reynold’s oven cooking bag (19x25 ½) 12-16 pound fully cooked ham, bone-inWhole cloves.Preheat oven to 325 degrees. Shake flour in Reynold’s oven

cooking bag. Place bag in roasting pan that is at least 2 inches deep. Remove skin and trim all but a thin layer of fat from ham. Lightly score surface of ham. Stud with cloves. Place ham in cooking bag, close bag with nylon tie. Make 6, ½ slits in top of bag. Insert meat thermometer through one of the slits. Bake to 140 degrees or 2 ½ to 3 ¼ hours. Makes 16-22 servings.


Barbecue Jack Chicken4 boneless, skinless chicken breast halves4 slices pepper jack cheese1 cup barbecue sauceCarefully cut a pocket in each chicken breast half. Fill with

cheese and secure with metal or soaked wooden skewers. Grill chicken over medium heat or broil 4 inches from heat for 6-8 min-utes on each side, or until juices run clear, basting frequently with barbecue sauce. Makes four servings.


Broccoli Cheese Soup¹/3 cup chopped onion3 cups broccoli florets½ cup butter ½ cup flour¼ teaspoon salt½ teaspoon mustard¹/8 teaspoon pepper2 cups milk1 (10 ¾ ounce) can vegetable broth1 cup Velveeta cheese, cubedCombine broccoli and onion, cook and drain. In a medium pan,

melt butter. Stir in flour, salt, mustard and pepper. Add milk gradu-ally. Cook until thick, stirring constantly. Add broccoli, onion, broth and cheese. Heat until cheese is melted. Do not boil.


German Fish with Sauerkraut1 pound fresh or frozen halibut, or flounder fillets1 cup cooked sliced mushroomsAbout 3 ½ cups (one 1-pound, 11-ounce can) sauerkraut,

drained½ cup minced cooked carrot1 (10 ½ ounces) can condensed cream-of-potato soup¾ can milk¼ teaspoon instant minced onion¹/8 teaspoon dillseed1 cup chopped cooked hamSalt and pepper to tasteGrated parmesan cheese1 tablespoon minced parsleyCut fillets into 2-inch-wide strips. Combine mushrooms and

sauerkraut and spread evenly in shallow 1 ½ to 2quart baking dish. Sprinkle with carrot. Arrange fillet pieces on top. Combine potato soup, milk, onion, dillseed, ham and salt and pepper in saucepan. Cook for 1 minute. Pour over fish. Sprinkle generously with par-mesan and minced parsley. Bake, covered in preheated moderate oven (350 degrees) for about 35 minutes. Makes six servings.

Kaye Venzke, Wadena

Beef Sandwich5 pounds boneless beef roast1 package onion soup mix1 can beef brothBake in a slow oven at 250-300 degrees for several hours or

overnight, until meat falls apart. Serve warm on buns.Marian Derby, Wadena

Rib Roast of BeefWipe a three-rib roast of beef with a damp clothPlace fat side up in open roasting panA rack is not necessary because the bones form a rackSeason with salt and pepperRoast in pre-heated slow oven (325 degrees) for 12-14 minutes

per pound for very rare, 15-18 minutes per pound for medium rare, and 20-22 minutes per pound for well done, or until a meat ther-mometer inserted into the center of the ribeye registers the desired degree of internal temperature.

Allow roast to stand for 30 minutes after removing from ovenKaye Venzke, Wadena

Slow Cooker Sweet ‘n’ Sour Pork2 pounds cubed pork1 (8 ounce) can pineapple tidbits, undrained12 red and green bell peppers, chopped3 tablespoons brown sugar½ teaspoon ground Ginger¼ cup vinegar3 tablespoons soy sauce2 tablespoons cornstarch3 tablespoons of waterIn slow cooker, add all ingredients except cornstarch and water.

Mix well. Cover and cook on low for seven hours. About ten min-utes before serving, combine water with cornstarch, stir into pork. Cover and cook 5-10 minutes. Serve over rice.

Kathleen Dahl, HewittNo more tearsPlace onions in the freezer briefly before cutting to avoid tears.


Pizza Dumplings1 pound hamburger1 quart pizza sauceDumplings:1 cup flour½ teaspoon salt1 ½ teaspoon baking powder½ teaspoon basil1 tablespoon butter²/3 cups milkShredded cheeseFry 1 pound hamburger in skillet until done. Add 1 quart of

pizza sauce and bring to a boil. Meanwhile, mix dumplings made of flour, salt, baking powder, basil, butter and milk. Drop by table-spoons into bubbling sauce mixture. Cover tightly and simmer for 12-15 minutes. Do not remove lid in that time. When done, top with shredded cheese of your choice. Cover five minutes, or until cheese is melted. Serve.


Sweet and Sour Meatballs²/3 cup fine dry bread crumbs2 teaspoons salt¼ teaspoon pepper1 tablespoon instant minced onionWater3 pounds beef chuck, groundThree eggs, slightly beatenVegetable oil2 cans (8 ¾ ounces each) beef gravy¹/3 cup vinegar¹/3 cup packed brown sugar1 tablespoon soy sauce1 pickled red pepper, cut up10 tiny pickled onions (optional)ParsleyAdd bread crumbs, salt, pepper and instant onion to 1 cup wa-

ter; let stand a few minutes. Then add to beef with eggs and mix well. Shape into 30 balls and brown in small amount of oil in skil-let. Add gravy, ¾ cup water, vinegar and brown sugar. Cover and simmer about 35 minutes. Add soy sauce, red pepper and pickled onions, then heat. Sprinkle with parsley. Serves 10.

Kaye Venzke, Wadena

Barbeque Style Meat Loaf1 ½ pound ground beef1 cup fresh bread crumbs1 onion, finely chopped1 egg, beaten 1 ½ teaspoons salt¼ teaspoon pepper2 (8 ounce) cans tomato sauce½ cup water3 tablespoons vinegar3 tablespoons brown sugar2 tablespoons prepared mustard2 teaspoons Worcestershire sauceMix together beef, crumbs, onion, egg, salt, pepper and ½ can

tomato sauce. Form into loaf and put into shallow pan. Combine rest of sauce and other ingredients. Pour over loaf. Bake at 350 degrees for 1 hour and 15 minutes. Makes 6 servings.


Stuffed Green Peppers1 pound ground turkey3 medium-sized green peppers¼ cup chopped onion1 organic egg½ cup gluten-free bread crumbs1 teaspoon Mrs. Dash original salt-free seasoning1 tablespoon fresh chopped cilantro1 ½ cups organic tomato saucePinch of black pepperWash hands. Blanche green peppers. Fill saucepan with 2

quarts of water. Heat over medium heat until water comes to a boil. Remove from heat. Cut tops off peppers. Remove seeds. Drop peppers into boiling water for one minute. Remove peppers from water. Place peppers in a glass or metal baking dish.

Combine turkey, onions, egg, gluten-free bread crumbs, sea-sonings, cilantro and half of the tomato sauce into a large mixing bowl. Mix together by kneading with clean hands. Divide and stuff raw meat mixture into blanched peppers. Pour remaining tomato sauce over stuffed peppers. Bake uncovered at 350 degrees for one hour. Remove from oven and serve an aromatic, one-of-a-kind entrée that will capture your guests’ attention.

Kathy Wiirre, Hewitt

Barbecue Beef Beans 1 pound hamburger1 small onion2 (28-ounce) cans of Bush’s baked beans½ cup of ketchup1 tablespoon of Worchester sauce2 tablespoons of brown sugar1 tablespoon of vinegarSalt and pepperBrown hamburger and onion. Mix in beans, ketchup, Worches-

ter sauce, brown sugar, vinegar, salt and pepper. Bake at 350 de-grees for 35 minutes or more.

Brian Hansel, Dalton

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Dress your veggiesSprinkle buttered, cooked vegetables, with toasted sesame

seed, toasted chopped nuts, crumbled cooked bacon, canned frenchfried onions or slightly crushed seasoned croutons.


Sandwich for Lunch 1 English muffinbutter or margarineslice red onionslice of tomatoslice of favorite cheeseCut English muffin in half. Spread butter or margarine on both

halves. Put a slice of red onion, slice of tomato and top with slice of cheese. Broil until cheese melts.

Fran Granroth Skalisky, Sebeka

Oven Bake8 slices bread, cut in cubes8 ounces shredded cheddar cheese5 eggs1 ½ sticks butter, melted2 cups milkonion flakes1 can cream of mushroom soup½ of soup can of milkCubed hamPut bread cubes in a buttered casserole and sprinkle with

cheese. Beat eggs with melted butter and milk. Pour over bread cubes. Refrigerate overnight. Next morning, sprinkle with onion flakes. Mix mushroom soup with milk and pour over casserole. Bake at 350 degrees for one hour.


Garlic Mushroom Pasta2 tablespoons olive oil½ large onion, diced5 large mushrooms, sliced8 cloves of garlic, crushedsalt1 teaspoon olive oil, or as needed1 (12-ounce) package spaghetti2 eggs, beaten¼ cup grated Parmesan cheese, plus additional for garnishHeat 2 tablespoons of olive oil in a skillet over medium heat.

Cook and stir onion, mushrooms and garlic in hot oil until onion is translucent, 5 to 7 minutes. Bring a large pot of lightly-salted water to a boil; add about 1 teaspoon of olive oil to keep spaghetti from sticking. Cook spaghetti for 12 minutes. Drain and transfer hot spaghetti back to pot. Stir eggs into spaghetti, allow heat from spaghetti to cook the eggs. Stir in the onion and mushroom mix-ture and ¼ cup Parmesan cheese into the spaghetti. Cook over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese. Serves four.

Becky Ross, Wadena

Low Country Boil4 cups water¼ cup vinegar3-4 tablespoons cajun seasoning (more or less per taste)2-3 pounds new potatoes6-8 ears of corn1- 2 pounds sausagefrozen shrimpBoil ingredients except shrimp until done. Add shrimp last 5

minutes. Serves 6.Brian Schmidt, Wadena

Barbequed Pineapple Meatloaf1 pound hamburger1 can pineapple chunks1 teaspoon salt¼ teaspoon pepper¹/8 cup barbeque sauce1 small onion, finely chopped3 slices bread, crumbedShredded cheeseMix all ingredients together except cheese. Form into a loaf

pan. Bake for 45 minutes to one hour at 350 degrees. Sprinkle shredded cheese on top and bake until cheese is melted. Drizzle a little more barbeque sauce on top of cheese for presentation.

Elli Nolan, Wadena

Venison StewOver night:1 ½ pounds of venison½ cup vinegar2 cloves of garlic1 tablespoon of saltFirst wash venison in real hot water until water runs clear.

Combine vinegar, garlic and salt. Add venison. Cover with cold water.

Next day:¼ head cabbage, cut up2 large carrots, diced1 large green pepper, diced1 large onion, diced½ cup ketchup2 tablespoons horseradish2 medium potatoes, sliced or diced1 tablespoon pepper1 teaspoon salt1 quart tomatoes¼ cup Worcestershire sauceCut venison into small pieces. Brown venison and onion. Add

“next day” ingredients into crockpot. Stir well and cook on high for 4 or 5 hours. Add beef broth if needed for liquid. Serve plain or over rice or mashed potatoes.

Edna Perius, Wadena

Chinese Hot Dish1 cup rice1 pound ground beef1 medium onion3 tablespoons soy sauce1 cup celery, chopped1 can cream of chicken soup1 can cream of mushroom soupCook rice, drain off water and rinse in cold water. Brown ham-

burger and onion. Add celery, soups and soy sauce. Add ½ cup-1 cup water to soup mixture. Mix with rice. Bake at 350 degrees for 1 hour. Add water if it gets too thick and dry.

Margaret Bowers, Eagle Bend

Freshness of eggsTest eggs by placing them in a large bowl of cold water. If they

float, they are not fresh.


Cauliflower Broccoli Salad1 head cauliflower1 bunch broccoli1 cup Miracle Whip¼ cup sugar1 jar real bacon bits2 cups cheddar cheeseCut up cauliflower and broccoli into small pieces. Mix Miracle

Whip and sugar together. Add bacon bits and cheese. Mix together.Judy Tiede, Wadena

Poppy Seed Salad Dressing¹/3 cup honey¹/3 cup vinegar1 ¼ cup salad oil½ teaspoon salt3 tablespoons mustard1 ½ tablespoons poppy seedsBlend or mix ingredients until oil disappears. Makes 2 cups.


Chinese Bamboo Shoots Salad2 cups canned bamboo shoots, drained and thinly sliced2 tablespoons soy sauce1 tablespoon sesame oil1 teaspoon sugarCombine all ingredients and mix well. Allow to stand for one

hour before serving, tossing occasionally. Serve with roast duck, chicken or pork. Makes four servings. Substitute vegetable oil, preferably peanut, for sesame oil, if desired.

Kaye Venzke, Wadena

Tomato Basil Salad12 Roma tomatoes, sliced1 small red onion, sliced thin1 small can sliced black olives½ cup crumbled feta cheese½ cup olive oil¹/3 cup red wine vinegar1 tablespoon sugar½ teaspoon chopped fresh basil½ teaspoon pepperMix together tomatoes, onion, black olives and feta cheese. In a

small bowl, mix together olive oil, vinegar, sugar, basil and pepper. Pour dressing over salad. Refrigerate for 2 or more hours before serving.

Kathleen Dahl, HewittCole Slaw Dressing

¾ cup sugar¾ teaspoon salt1 cup Miracle Whip ¼ cup white vinegar¼ cup vegetable oil1 teaspoon celery seed1 small chopped onionBlend all together in a blender.

Marian Derby, Wadena

Oreo Cookie Salad1 ½ pound package Oreo cookies, crushed into coarse chunks2 tablespoons butter, softened1 cup powdered sugar1 (8-ounce) package cream cheese2 packages instant vanilla pudding1 ¼ cups milk1 (16-ounce) Cool Whip, thawedCrush Oreo cookies and reserve ¾ to 1 cup for topping. In

large bowl, combine the butter, powdered sugar and cream cheese. Blend until smooth. Add the pudding mix and milk. Stir until well-blended. Stir in cookie chunks. Then fold in the Cool Whip. Chill. Just before serving, sprinkle on the remaining ¾ to 1 cup of cookie chunks for garnish.


saladCategory Winner

Crunch Lettuce Salad½ cup sliced almonds¼ cup chow mein noodles2 cups sesame seeds½ cup vegetable oil¼ cup sugar2 tablespoons cider or white vinegar½ teaspoon salt¼ teaspoon pepper4 green onions with tops, diced8 cups salad greens, tornBacon cooked and crumbled, as much as you like or

ham cut in small piecesCombine almonds and chow main noodles and sesame

seeds in baking pan. Bake uncovered at 350 degrees for 8-10 minutes until lightly toasted. Set aside. Combine oil, sugar, vinegar, salt and pepper, shake or beat well. In a large bowl, toss salad greens, onion, bacon or ham. Put all ingredients together and stir well.

Edna Perius, Wadena

Fresh GingerTightly wrap fresh ginger in aluminum foil and store in the

freezer. It will stay fresh for months.


Vegetable Rice Salad½ cup uncooked rice1 cup diced peeled tomatoes1 cup sliced radishes2 teaspoons salt1 teaspoon paprika1 teaspoon prepared mustard½ teaspoon each of curry powder, pepper and cayenne3 tablespoons tarragon vinegar7 tablespoons olive or salad oil1 cup chopped watercress1 cup finely diced raw carrots½ cup pitted ripe olives½ cup diced raw white turnip mayonnaiseCook, drain and cool rice. Add tomatoes and radishes. Chill.

Mix seasonings, vinegar and oil. Add to first mixture and mix well. Chill and put into salad bowl. Moisten each one of next four ingre-dients with mayonnaise and shape each in a mound around edge of salad. Makes four servings.

Kaye Venzke, Wadena

Cranberry Salad1 package cherry gelatin1 cup hot water1 can (1 pound) whole cranberry sauce½ cup diced celery¼ cup chopped walnuts1 cup sour creamDissolve gelatin in hot water. Let it chill until slightly thick-

ened. Beat cranberry sauce until saucy. Stir into gelatin with celery and walnuts and fold in sour cream. Pour into 1 quart mold and chill until firm. Makes four to six servings.

Terry Martin, Staples

Pepperoni Angel Hair 8 ounces uncooked angel hair pasta, broken into thirds1 small cucumber, peeled and chopped1 medium green pepper, chopped1 (8 ounce) package sliced pepperoni, quartered2 (2 ¼ ounce) cans sliced ripe olives, drained½ cup Italian salad dressing1 ¼ cup shredded Parmesan cheeseCook pasta according to package directions. Meanwhile, com-

bine the cucumber, green pepper, pepperoni and olives in a large bowl. Drain pasta and rinse in cold water. Add pasta to pepperoni mixture. Drizzle with salad dressing and sprinkle with Parmesan cheese, toss to coat. Serves 4-6.

Elli Nolan, Wadena

Cottage Cheese Salad1 large box lime Jell-O1 ½ cup boiling water1 cup cottage cheese1 cup drained crushed pineapple½ cup sugar½ pint creamMix one large box lime Jell-O with 1 ½ cups boiling water.

Let stand until it starts to thicken. Whip Jell-O, when it is slightly thickened. Put in cottage cheese, pineapple and sugar. Whip cream then fold in. Chill until firm.


Bacon Cauliflower Salad1 medium head cauliflower, broken into florets1 pound bacon, cooked and crumbled1 cup cubed cheddar cheese1 medium green pepper, chopped1 medium onion, chopped1 cup mayonnaise2-4 teaspoons sugarIn a large salad bowl, combine all ingredients together except

mayonnaise and sugar. Combine the mayonnaise and sugar togeth-er in a small bowl, spoon over cauliflower mixture. Toss to coat. Cover and refrigerate for at least four hours. Makes 4 servings.

Robin Samuelson, Parkers PrairieStrawberry Fluff Salad

1 (10 ounce) tub Cool Whip1 large box strawberry Jell-O1 can crushed pineapple, drained well1 bag frozen sliced strawberries Mix together Cool Whip and Jell-O. Add pineapple and straw-

berries. Keep in refrigerator. Very good!Lavonne Evans, Wadena

Cold Egg SaladLettuceScrambled eggsFrozen peas, thawedBacon bitsFavorite dressingPut clean lettuce in a pan or bowl. Add cold scrambled eggs.

Add thawed frozen peas, bacon bits and top with your favorite dressing.

Marilyn Jessen, Wadena

Mary’s Coleslaw1 medium head cabbage2 carrots1 red or green pepperDressing:1/3 cup salad oil½ cup Miracle Whip½ cup sugar¼ cup vinegar1 teaspoon mustard1 teaspoon celery seedShred cabbage, carrots and green pepper. Mix dressing ingredi-

ents together, pour over shredded vegetables. Mix well.Brian Schmidt, Wadena

1230 Hwy. 10 East • Staples, MN • 894-1072Ernie’s Food Market

Ho, Ho, HolidayGreetings

Delivering wishes merry and bright to all of our friends and neighbors at Christmastime!

With sincere thanks for your loyal support, we wish you and yours a very merry Christmas!


VegetableCategory Winner

Scalloped Carrots3 cups herb-flavored croutons ½ cup melted butter1 medium onion, chopped3 tablespoons butter4 cups sliced carrots, cooked1 can cream of celery soup½ teaspoon saltpepper to taste½ cup diced cheeseToss croutons with melted butter. Set aside. Sauté on-

ion in butter. Combine with carrots, soup, salt, pepper and cheese. Put in baking dish. Top with buttered croutons. Bake at 350 degrees until thoroughly heated and croutons are lightly browned.

Judy Tiede, Wadena

Vegetable Medley2 cans of peas, drain liquid3 medium carrots, sliced and cooked3 cups celery, choppedSeasoningsButter or margarineCook peas. Simmer carrots and celery in just enough water to

cover, until tender. Don’t overcook. Celery should be a bit crisp. Combine vegetables. Season with salt and pepper. Serve with melted butter. Makes 10-12 servings.


Creamed Asparagus1 bunch asparagus, sliced and steamed4 hard-cooked eggs, chopped1 can cream mushroom soupOne can mushrooms, drained1 cup shredded cheddar cheeseMix together and bake at 350 degrees for a half hour.


Oven-Baked Vegetables3 potatoes, peeled2 carrots, sliced2 onions, sliced1 green bell pepper, chopped¹/3 cup Italian dressing½ teaspoon garlic powder½ teaspoon cayenne pepperCombine potatoes, carrots, onions and green peppers into

greased 9x13 pan. In small bowl, mix dressing and spices together. Pour over vegetables. Cover and bake until vegetables are soft (about 25 minutes). In the last 10 minutes, uncover, stir and then finish baking.


Cashew Orange Sugar Snap Peas1 package frozen sugar snap peas½ cup orange juice1 tablespoon butter1 tablespoon honey1 teaspoon cornstarch¼ teaspoon salt½ teaspoon grated orange peel¼ cup cashewsCook peas per direction on package. Drain. Set aside. Blend or-

ange juice, butter, honey cornstarch, salt and orange peel together and cook until it thickens. Add peas and cashews. Stir well.

Edna Perius, Wadena

Garlic Mashed Potatoes6-8 potatoes, washed, peeled, cubed½ to 1 cup butter½ cup sour cream¼ cup milk, more if needed3 cloves garlicSalt, pepper, paprika, parsleyBoil potatoes and garlic together. Mash potatoes when done,

add butter. Mash more, adding sour cream and milk to desired consistency. Season with salt and pepper. Sprinkle with paprika and parsley. Serves 4


Wadena area real estate Service Since 1978

Arleen A. Paulson, GRIBroker-Manager

Paulson Agency Realtyeast Highway 10, PO Box 586

Wadena, Mn 56482

Telephone: (218) 631-3690Home: (218) 631-2083

Fax: (218) 631-2831License # 20091201

www.paulsonagency.com

Highest Standards of Professional

Service

Happy Holidays

8164

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We bring energy into the community!

A Touchstone Energy® Cooperativewww.toddwadena.coop


DESSERTCategory Winner

Fudge1 large package chocolate chips2 large Hershey Milk Chocolate bars, broken in small

pieces1 (8 ounce) jar marshmallow cream1 can Carnation milk4 ½ cups sugar3 teaspoons butter Put chocolate chips, chocolate bars and marshmallow

cream in a large bowl. Place carnation milk, sugar and but-ter in a kettle and boil 8 minutes at a rolling boil. Stir and watch that it doesn’t burn. After 8 minutes, pour over the chocolate/marshmallow mixture. Stir until well-blended. Put in a buttered pan. Let set.

Judy Tiede, Wadena

Cranberry Cherry Lattice Pie1 (21 ounce) can of cherry pie filling1 (16 ounce) can whole-berry cranberry sauce¼ cup sugar1 teaspoon lemon juice¼ teaspoon cinnamon3 tablespoons quick-cooking tapioca1 box pie pastry (2 crusts)2 tablespoons butterIn large bowl, combine cherry pie filling, cranberry sauce,

sugar, lemon juice, cinnamon and tapioca. Let stand 15 minutes. Line a 9-inch pie plate with pastry, add filling. Dot with 2 table-spoons butter. Take the second crust from boxed pastry, cut into strips and create a latticed top. Trim, seal and flute edges. Bake at 400 degrees for 35-40 minutes until crust is golden brown and filling is bubbly. Cool.

Karen Rach, Wadena

Chocolate Marshmallow Bars1 package chocolate cake mix½ cup butter, softened1 cup chocolate chips2 cups mini marshmallows2 cups Rice Krispies1 can sweetened condensed milk1 cup M&MsCombine dry cake mix and butter until well-blended. Pat firmly

into a greased 9x13 pan. In a large bowl, combine chocolate chips, marshmallows, Rice Krispies and M&Ms. Stir. Pour the sweet-ened condensed milk in and stir until well-coated. Pour and spread evenly over the crust. Pat down lightly. Bake at 350 degrees for 20 minutes or until light golden brown. Cool. Cut into bars.


Coconut Kisses3 egg whites1 cup sugar1 tablespoon cornstarch2 ½ cups coconutBeat egg whites, sugar and cornstarch over hot water for 6 min-

utes. Fold in coconut. Drop onto nonstick sprayed cookie sheet. Bake for 10 minutes at 300 degrees.

Gloria Mumm, Staples

Chocolate Mint Striped Delight35 Oreo cookies, crushed6 tablespoons melted butter8 ounces softened cream cheese¼ cup sugar2 tablespoons milk12 ounces Cool Whip3 ¼ cups milk2 (4 ounce) packages of chocolate mint flavor instant pudding

and pie filling. Mix crushed cookies and butter in a bowl. Press firmly into a

9x13 pan. Refrigerate 10 minutes. Beat cream cheese, sugar and 2 tablespoons milk in medium bowl until smooth. Stir in 1 ¼ cups Cool Whip. Spread over crust. Mix 3 ¼ cups milk with pudding for 2 minutes or until well-blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining Cool Whip over pudding. Refrigerate 4 hours or overnight.


Rhubarb Crumbs BarsCrust3 cups flour½ cup sugar1 cup butter½ teaspoon saltCombine and press into greased 10x15 pan. Bake 15 minutes or

until dry at 375 degrees.Filling3 eggs1 cup sugar1 cup Karo syrup5 tablespoons flour5 cups rhubarb2 cups water2 teaspoons cinnamon2 teaspoons cornstarch (optional)Whip eggs. Combine eggs, sugar, Karo syrup, flour, rhubarb

water and cinnamon. Simmer until sauce thickens, stirring often. If needed, add dissolved cornstarch to mix to thicken. Pour sauce over baked crust.

Crumbs½ cup butter, melted1 1/3 cups flour1 cup brown sugar½ teaspoon baking sodaMelt butter, add flour, brown sugar and baking soda. Crumble

together and place crumbs over filling. Bake at 375 degrees until crumbs are golden.

Sheila Ismil, Bertha


Chocolate Chip Cookies1 cup butter, softened¾ cup brown sugar, packed¾ cup sugar2 eggs1 teaspoon vanilla2 ¼ cups flour1 teaspoon soda½ teaspoon salt2 cups chocolate chips1 cup chopped nutsCream butter, sugars, eggs and vanilla until light and fluffy.

Combine flour, salt, soda to creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 11 minutes. (Butterscotch chips can be used instead of chocolate chips.)

Marian Derby, Wadena

Never Fail Fudge(My mom and I would make this every year at Christmas)1/3 cup butter4 ½ cup sugar1 can (14 ½ ounces) can evaporated milk1 cup marshmallows (My mom and I used marshmallow cream.

It’s faster than melting marshmallows.)2 packages (12 ounce) chocolate chips2 teaspoons vanilla2 cups nuts (Optional)Combine butter, sugar and milk. Boil 5 ½ minutes. Remove

from heat and add remaining ingredients, except nuts. Beat until well-mixed. Add nuts. Spoon into buttered pan. Cool until firm, then cut. Makes 5 pounds. Will keep in a freezer.


Fudge4 cups sugar1 cup milk½ cup butter1 bag marshmallows1 large bag chocolate chips½ cup nutsBoil sugar, milk and butter for five minutes. Remove from heat.

Add marshmallows, chocolate chips and nuts. Cool and serve.Luann Wheeler, Andover, Minn

Kuchen Bars½ cup shortening½ cup margarine1 cup sugar2 eggs1 teaspoon vanilla2 cups flourMix and spread on a greased cookie sheet with floured hands.

Layer on your favorite canned fruit, drained. 1 ¾ cup heavy cream4 eggs½ cup sugar1 tablespoon flourMix well. Pour over fruit. Sprinkle with cinnamon and sugar.

Bake 350 degrees for 30-40 minutes.Brian Schmidt, Wadena

Mayonnaise or Miracle Whip Cake1 cup sugar2 cups flour2 teaspoons baking powder¼ teaspoon salt1 cup salad dressing1 teaspoon vanilla1 cup milkMix all ingredients together. Bake at 325 degrees for 30 min-

utes. This recipe is basic. It may be used for coffee cake, upside down-cake, cup cakes, fruitcake, cocoa cake, white cake, etc.

Edna Perius, Wadena

Sweet Crispix Chex Mix1 (12 ounce) box Crispix Cereal1 ½ cup butter1 ½ cup brown sugar2 cups pecansBoil butter and brown sugar for 2 minutes. Pour over other in-

gredients. Put on a big pan and bake at 350 degrees for 7 minutes. Stir and bake another 7 minutes.

LaVonne Evans, Wadena

Aunt Betty’s Key Lime Cake1 package lemon cake mix½ cup water½ cup key lime juice1 (3 ounce) package lime Jell-O½ cup oil4 eggsFrosting: ¼ pound butter, softened 1 (8 ounce) cream cheese, softened1 teaspoon vanilla1 pound box powdered sugar12 tablespoons milkBlend together cake mix, water, lime juice, Jell-O, oil and eggs.

Put in greased 9x13 pan. Bake at 350 degrees for 45-50 minutes.Blend together butter, cream cheese, vanilla, powdered sugar

and milk until smooth and creamy. (I like to tint frosting pale green with food coloring) Frost cooled cake. Grate lime peel over top.


M&M Dream Bars2 cups quick oatmeal1 teaspoon soda1 ½ cups flour1 cup brown sugar1 cup butter, melted1 can Eagle Brand milk ½ cup peanut butterM&M candiesMix together oatmeal, soda, flour, brown sugar and melted

butter until crumbly. Press in cookie sheet, reserving 1 ½ cups of mixture. Bake 12 minutes at 350 degrees. Mix Eagle Brand Milk and peanut butter and spread on top of partly baked crust. Top with remaining crumbs and M&Ms. Bake for 12-15 minutes more at 350 degrees.



Jan’s Cookies1 cup powdered sugar1 cup white sugar2 eggs1 cup butter, not margarine1 cup vegetable oil1 teaspoon vanilla 1 teaspoon almond flavoring.5 ½ cups flour1 teaspoon cream of tartar1 teaspoon soda1 teaspoon saltAdd powdered sugar, white sugar, eggs, butter and oil in a

bowl and beat together well. Add vanilla and almond flavoring. In a separate bowl, sift together flour, cream of tartar, soda and salt. Mix dry ingredients with first ingredients. Form dough into small balls and press with wet glass dipped in sugar. May use colored sugar for holidays. Bake at 350 degrees until light brown

Fran Granroth Skalisky, Sebeka

Blueberry Delight1 ½ packages honey graham crackers½ cup butter, melted1 (8 ounce) cream cheese, softened. ¼ cup milk2 tablespoons powdered sugar1 (21 ounce) can blueberry pie filling1 cup whipping creamRoll graham crackers to fine crumbs. Combine crumbs and

butter, mixing well. Reserve ½ cup crumb mixture for topping. Press remaining crumb mixture in bottom of a 11 ¾ x 7 ½ baking dish. Chill while preparing cream cheese mixture. Blend cream cheese, sugar and milk until smooth. Spread evenly over crumb layer. Spread blueberry pie filling over cream cheese layer and chill. Using chilled beaters and bowl, whip cream and sugar until stiff. Spread evenly over blueberry layer. Sprinkle with reserved crumbs. Refrigerate until ready to serve


Honey Pumpkin PiePastry shell1 ½ cups cooked and mashed pumpkin¾ cup honey1 teaspoon cinnamon½ teaspoon ginger½ teaspoon salt3 eggs1 cup milk½ cup creamMix filling in order given and pour into pie pan, which is lined

with pastry. Bake at 425 degrees for 10 minutes, then lower heat to 325 degrees to finish baking for 45-50 minutes.

Serve with honey meringue, made as follows:2 egg whites2/3 cup honey.Beat egg whites stiff. Heat honey until it is briskly boiling all

over, stirring constantly. Pour hot honey slowly over egg whites, beating with a spoon. When all honey is added, beat mixture with a wheel beater until it stands up in points. Chill and put in spoonfuls over pie just before serving.

Terry Martin, Staples

Boiled Spice Cake2 cups sugar2 cups water2 cups raisins1 cup lard or butter2 teaspoons cloves2 teaspoons cinnamon1 teaspoon salt2 teaspoons soda3 cups flourPut sugar, water, raisins, lard or butter, cloves, cinnamon and

salt in a stew pan and let boil. Cool. Then add soda and flour. Bake in a slow oven (300 degrees) for approximately 35 minutes or un-til it tests done.

Cheryl Funk, Nimrod

Waffle Cookies8 tablespoons cocoa1 ½ cup sugar 1 cup melted margarine4 eggs1 teaspoon vanilla2 cups flourNuts (optional)Combine cocoa and sugar to melted margarine. Add eggs, va-

nilla, flour and nuts. Mix well. Drop by teaspoon on waffle iron. Bake 9-12 at a time on low heat for about 1 minute. Frost.

Judy Tiede, Wadena

Banana Cake1 ½ cups sugar½ cup shortening2 eggs, beaten2 cups flour½ cup milk2 teaspoons baking powder½ teaspoon salt1 teaspoon vanilla1 teaspoon baking soda3 medium bananas, mashedCombine ingredients. Pour batter into greased and floured loaf

pan. Bake at 350 degrees for 30-45 minutes.Lorraine Kreklau, Sebeka

Applesauce Cookies1 cup applesauce1/3 cup shortening1 cup white sugar1 egg1/3 cup water1/3 cup nuts2/3 cup raisins2 ¼ cup flour¼ teaspoons baking powder1 teaspoon baking soda1 teaspoon salt½ teaspoon cinnamon¼ teaspoon cloves¼ teaspoon allspiceSift all dry ingredients together. Add shortening, water, nuts,

raisins, eggs, and applesauce. Spoon onto cookie sheet. Bake at 350 degrees for 10 minutes.

Betty Neels, New York Mills


Mincemeat MumblesFilling:1 jar (1 pound 11 ounces) None Such Mincemeat1 cup dark raisins1 cup light raisins¾ cup sugar3 tablespoons corn starch¼ cup rum¼ cup brandyIn saucepan put mincemeat, raisins, sugar and cornstarch.

Cook, stirring constantly over low heat. Add run and brandy and continue to cook until thickened. Cool slightly.

Crumb Mixture:¾ cup soft butter1 cup brown sugar, packed1 ¾ cup flour1 teaspoon salt½ teaspoon soda1 ½ cups rolled oatsMix butter with sugar. Add dry ingredients, then oats. Press half

mixture into greased 13x9x2 inch pan. Spread on filling. Pat on remaining crumbs. Bake at 400 degrees for 20-30 minutes. When cool cut into 24 bars. Place each bar in a cup cake paper. Lovely to serve and delicious to eat!

Ms. Beverly Newman, Staples

Waffles2 cups flour3 teaspoons baking powder½ teaspoon salt3 egg yolks, beaten1 ½ cups sweet milk (whole milk)7 level tablespoons melted shortening 3 well beaten egg whitesSift dry ingredients, beat yolks and add milk. Stir into dry mix-

ture. Add shortening and stir well. Fold into the beaten egg whites.Betty Neels, New York Mills

SpongecakeSix eggs, separated1 ½ cups granulated sugar1 ½ cups sifted cake flour1 teaspoon baking powder½ teaspoon salt1/3 cup cold water2 teaspoons vanilla extract1 teaspoon lemon extract1 teaspoon grated lemon rind½ teaspoon cream of tartarConfectioners’ sugarBeat egg yolks until very thick and lemon-colored. Gradually

add sugar, beating constantly. Add sifted flour, baking powder and salt alternately with water, flavorings and rind, blending lightly. Beat egg whites with cream of tartar until stiff, but not dry. Gradu-ally and gently fold egg yolk mixture into beaten whites. Pour into ungreased 10-inch tube pan. Bake in slow oven (325 degrees) about one hour. Turn pan upside down with tube over.

Kaye Venzke, Wadena

‘Tis the Season for family

TOTAL HOME COMFORT EQUIPMENT SALES & SERVICE

WADENA, MN • 218-631-2638

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Service Professionals

Fruitcake3 pounds pitted dates1 pound citron1 ½ pounds candied cherries1 pound candied pineapple3 pound (12 cups) pecan meats5 pounds seedless raisins1 pint brandy1 cup light corn syrup2 cups butter3 cups sugar1 teaspoon lemon extract2 teaspoons vanilla extract12 eggs, separated6 cups all-purpose flour1 teaspoon baking soda2 teaspoons cream of tartar1 ½ teaspoons salt3 teaspoons nutmeg½ teaspoon ground clovesCut fruit and nuts, except raisins, in fairly large pieces. Put with

raisins in large bowl. Pour 1 cup brandy and the corn syrup over mixture. Let stand 24 hours, stirring several times. Cream butter and sugar together until fluffy. Add flavorings. Beat in egg yolks. Beat egg whites until stiff, but not dry. Fold into first mixture. Stir in sifted dry ingredients. Add fruit mixture and blend thoroughly. Line bottoms and sides of four deep 9-inch tube pans with two lay-ers of greased brown paper. Divide batter into pans. Bake in pre-heated slow oven (275 degrees) for about four hours. When cakes begin to brown, cover with brown paper. When done, remove from pans and cool on racks. Pour remaining brandy over tops. Wrap in cloths and store in airtight containers. Moisten cloths with brandy occasionally to keep cakes moist. Store cakes two weeks to ripen before using.

Kaye Venzke, WadenaPie Crust

1 cup shortening3 cups flour, sifted1 egg1 tablespoon cider vinegar6 tablespoons cold water1 teaspoon saltCut shortening into flour until the consistency of cornmeal. In

a small bowl, whip with a fork, egg, vinegar, cold water and salt. Mix into the flour shortening mixture. Knead lightly, 2 or 3 times.

Fran Granroth Skalisky

Odor eaterWhen cooking cabbage, cauliflower, or other odorous foods,

add a little vinegar to the cooking water to reduce the strong odors.


Russian Tea1 ½ cups Tang¾ cup instant tea1 cup lemonade, dry mix¾ cup sugar½ teaspoon ground cloves1 teaspoon cinnamonMix. Place 23 teaspoons in 1 cup hot water.

Judy Tiede, Wadena

Christmas Punch1 package cherry Kool-Aid1 package tropical punch Kool-Aid2 cups sugar3 quarts water6 ounces frozen orange juice6 ounces frozen lemonade7-UpCrushed iceMakes about 1 ½ gallons


Apple Cider Nog2 eggs¼ cup sugar1 cup apple cider3 teaspoons salt¼ teaspoon cinnamon1/8 teaspoon ground nutmeg3 cups milkWhipped cream for garnishIn a bowl, beat eggs and sugar until light and fluffy. Add apple

cider, salt, cinnamon and nutmeg. Whisk egg mixture into chilled milk. Serve in chilled glasses, garnish with whipped cream and nutmeg.


Strawberry Banana Smoothie2 packages frozen sliced strawberries1 ripe banana16 ounces strawberry yogurt1 cup milkBlend all ingredients until smooth and creamy in a blender.

Add ice as desired.Mary Springer, Wadena

Pina Colada Punch5 cups pineapple juice1 can (15 ounce) cream of coconut1 liter lemon lime soda1 ½ cups light rum (optional)2 limes, one juiced, one slicedIce cubesMint sprigsChill all ingredients. Blend 2 cups pineapple juice with cream

of coconut in blender. Combine pureed mixture with 3 cups pine-apple juice, soda, juice of one lime, rum and ice. Garnish with sliced lime and mint sprigs.


Holiday Hot Mulled Cider½ cup brown sugar1 ½ teaspoons whole cloves2 quarts cider or apple juice2 sticks cinnamon1 teaspoon whole allspiceOrange slicesPut all ingredients in a crockpot. (Whole spices can be put in

a cheese cloth or tea strainer). Cover and set on low two to eight hours, or high 1-2 hours.


Rhubarb Punch1 quart cut-up rhubarb1 cup sugar1 cup water1 stick of cinnamon1 ginger rootCover rhubarb with boiling water and let stand until cold. Boil

sugar and 1 cup of water with stick of cinnamon and ginger root. Strain and add to rhubarb water. Chill. Serve with ice.

Edna Perius, Wadena

BeveragesCategory WinnerChristmas Cider

1 gallon apple cider1 (6 ounce) can frozen orange juice concentrate½ cup cinnamon imperials candyCombine the apple cider and orange juice. Pour into

a percolator coffee pot. Put the cinnamon candies in the grounds basket and perk.


Peace…on EarthHave a safe & happy

holiday season!

Pederson & Pederson, P.A.Attorneys At lAw

Jeffrey D. Pederson Timothy J. Pederson Jaclyn J. Ziemke

24 Colfax Ave. sw, wadena, Mn 631-1228 • sebeka office 837-5974

Fresh Lemon JuiceJust need a few drops of lemon juice. Instead of cutting the

lemon, poke with a toothpick and squeeze out the amount needed and put the toothpick back in the hole to keep the lemon fresh.


Brian Hillesland, BC-HIS

National Board Certified Hearing Instrument SpecialistCall anytime for appointment

HEARING AID CENTER

Jefferson223 N. Jefferson, Wadena • 631-4966 or Toll Free 1-800-631-4946


Local men share their holiday favoritesDale Salge owns Boondocks

Café. His favorite regular menu item is hash browns, eggs, toast and sausage. His favorite holiday food is smoked turkey. He said it’s part of what makes Thanksgiving “the best holi-day.”

Derek Olson owns Harvest Thyme Bistro in downtown Wadena. His favorite holiday food is moist turkey cooked to perfection, and the holiday fare with the most memories for him is Christmas cookies. The Bistro has several different special menu items during the holidays, including squash and wild rice salad, pumpkin lasa-gna and roasted squash seeds as a garnish.

Darin Leeseberg owns Larry’s Pizza and Family Res-taurant near Jefferson Street and Bryant Avenue. He said his favorite holiday food is chile con queso, “because it’s a snacky, in-between kind of food.” When choosing from the Larry’s menu, his favorite item is the meat lover’s pizza. If you happen to be in the holi-day spirit when you walk into Larry’s, you’re in luck – they offer Christmas cookies with their regular menu through the holiday season.

Randy Jahnke manages Cy-ber Café, a nonprofit coffee shop located downtown. Although the café has many different fla-vors and styles of coffee drinks, Randy’s favorite way to take his own coffee is regular black, no cream, no sugar – although he did stipulate that he prefers organic beans. He said his favorite kind of holiday food would be “a cheeseburger. I’ll have it at any time of the year.” The Cyber Café offers holiday-themed flavors during this time of year, including the Pumpkin Pie Latte around Thanksgiving.

Darren Kelderman is the owner of the Pizza Ranch on Jefferson Street. His favorite pizza toppings are Canadian bacon, sausage and pineapple, with some sauerkraut thrown on for good measure. “Most people hear that and go ‘ugh,’ but I like it because the blend of pineapple and sauerkraut gives it a unique sweet and sour flavor,” Kelder-man said. His favorite holiday food is a bit more conventional. He likes classic pumpkin pie, “because it’s the only time you can get it.”

Jim Formanek owns The Uptown. His favorite dish dur-ing the holidays is soups, and in general, he likes Italian food such as pasta. The Uptown offers a variety of different holiday-themed entrées as part of their Weekend Features, like duck breasts and seafood with lamb.

Photo by Zach KayserDarren Kelderman

Photo by Zach KayserDarin Leeseberg

Photo by Zach KayserJim Formanek

Photo by Zach KayserRandy Jahnke

Photo by Zach KayserDerek Olson

Photo by Zach KayserDale Salge

[email protected]


Health benefits of cooking with cilantroThere is one ingredient on

the list of several recipes I’m not familiar with. Of course, being naturally curious, I begin investigating the answer to my own question. The following information is from several websites and my own personal experience.

So what exactly is this stuff called cilantro? It’s a fresh, green, leafy herb usually locat-ed in the fresh produce area of most large grocery stores. This herb is believed to have origi-nated in southeast Europe, and has been utilized for thousands of years.

Due to its aphrodisiac-like qualities, cilantro, which was cultivated in China, was used as an ingredient in “love potions.” One of the most wonderful ben-efits of this herb is the average

meager price of 70 cents per bunch. At that price, it’s very affordable. It’s also versatile enough to be used in several types of dishes. For example, main entrees, omelets, salsa and pickles. Cilantro is also an excellent source of vitamins A and C.

This herb is easy to grow in your own home. Therefore, there is availability of fresh-ness at your fingertips on a year-round basis. Cilantro’s simple requirements are a sunny window, a small container and some water. The seeds are in-expensive and widely available in stores or online. Once the herb has matured enough to be harvested, rinse and refrigerate for up to 10 days. I found the best way to incorporate cilantro into your diet is by adding small amounts as seasoning in meat, vegetable and egg dishes. Using scissors to chop the leaves and

stems seems to work best.This ancient herb has many

good proprieties of healthy benefits. It has previously been used as an anti-inflammatory to decrease painful, swollen joints of individuals with arthritis. It’s also been known to improve liver functions.

When used on a daily basis, cilantro helps maintain a healthy

digestive system by warding off salmonella food poisoning. Other uncommon uses have included decreasing menstrual cramps, boosted immunity and reduced bad breath.

Hopefully, now that you’re armed with this knowledge, you can make an educated decision to add one new ingredient to your grocery list!

KATHYWIIRESpecial to the PJ

TOPS club offers healthy holiday tipsTOPS Club, Inc. (Take Off Pounds Sen-

sibly), the nonprofit weight-loss support or-ganization, issued a press release related to the upcoming holidays. The tips are helpful for those trying to stay healthy.

The information is as follows:TOPS encourages people to change the

way they think about eating during family gatherings, to avoid seasonal weight gain. Being prepared, having a game plan and staying positive are all keys to mindful eating during celebrations, allowing you to enjoy time with loved ones without worry-ing about your food choices.

TOPS offers several tips to help you en-joy upcoming holiday get-togethers without regret.

Eat before – Eat something light be-fore you attend a holiday meal or buffet. Vegetables with low-calorie dip, salad, a handful of walnuts or light yogurt curb your appetite and make it easier to control your intake.

Bring a dish – If you know the hostess, offer to bring a healthy “dish to pass” that

you won’t feel guilty about enjoying, like simple sweet potatoes or a low-fat green bean casserole.

Modify recipes – Exchange sugar and fat in recipes with healthier alternatives, such as honey, olive oil and applesauce. Include “high-impact” flavors from spices, seasonal fruits and vegetables and fresh herbs.

Limit alcohol – Alcohol is an appetite stimulant. Sip slowly or have a non-alco-holic drink instead. A calorie-free beverage allows you to use those calories for food.

Choose carefully – Some “best bets” at the buffet include fresh fruit, whole-grain crackers with hummus or reduced fat cheese, shrimp cocktail, crab, pretzels, turkey breast and lean ham.

Think simple – Choose foods cooked without butter and sauce. As a general rule, fried foods or foods covered with sauces add 10 grams of fat, or 90 calories, per serving.

Trick yourself – Use salad plates and slender glasses. Smaller dishes cause you to

take less, while giving the illusion that you are actually eating more.

Don’t feel guilty – If you “overdid it” at the meal or party, don’t give up. Just eat carefully for the next day or two and add extra activity to avoid gaining extra pounds.

Don’t keep leftovers – If you are host-ing Thanksgiving or other holiday meals, be sure to send leftovers home with your guests to avoid temptations. Put leftovers away immediately to avoid unnecessary snacking.

Consider a nap alternative – Make an after-meal walk, game of touch football or trip to an ice-skating rink part of your holi-day tradition. Sign up and train for a “turkey trot” 5K race in your area, commonly held the morning of Thanksgiving. Or spend the afternoon volunteering at a local soup kitchen or shelter.

Exercise – Increase your normal ex-ercise routine the day before and after the holiday. This should help to compensate for possible overeating and lack of physical ac-tivity while visiting with friends and family.


Extra copies available

314 South Jefferson St.Wadena, MN

56482

The 34th annual Christmas Traditions cookbooks are on sale for $1.00 a copy at the Wadena Pioneer Journal.

A taste of the Wadena area to

send to your out-of-town friends and relatives, a

special gift to those who enjoy cooking

or collecting recipes.

2012

PIONEERJOURNAL

WADENA

314 S. Jefferson St., W

adena, MN 56482


314 S. Jefferson St., Wadena, MN 56482218-631-2561 www.wadenapj.com

from everyone at the

Happy Holidays

826127

I’ve never been much of a cook. And with that in mind, I never used to be good about trying new foods that would take me out of my eating “comfort zone.”

When it comes to me and food choice, you just can’t beat an old-fashioned bacon cheeseburger, ham sandwich, or, the college favor-ite, a bowl of cereal. Yes, I admit, I could expand my food horizons a bit.

But while my knowledge in the advanced culinary arts may be lacking, and my interest in trying more exotic foods has been weak, I’m glad to say I have a mom who taught me some of the basics.

First off, I should give my

mom the recogni-tion she deserves and say she is one heck of a cook. Any occasion that allows me to visit home and be lucky enough to sit in on one of mom’s dinners is an exciting one. So it makes sense that when holidays like Thanksgiving and Christmas role

around, I’m on the prowl for my mom’s delicious chocolate chip cookies and legendary Frosted Flakes bars.

While it’s perhaps unfortu-nate that my mom’s cooking skills weren’t passed down to me, I would have been in trouble if she wouldn’t have taught me how to cook up at least a few things. I remember our first cooking lesson when I was in

grade school. The opening topic: a grilled cheese sandwich.

I remember how proud I was when my mom taught me how to make this simple meal. When-ever the family had to arrive home late from work, a sporting event or family get-together, I was so excited to be the one to save the day by putting dinner on the table, which included about a dozen grilled cheese sandwiches and nothing else.

But my mom was always a good sport, complimenting me on how the sandwiches were pre-pared perfectly. My mom is such a sweetheart.

Eventually, I worked up the common sense to realize I needed to learn how to cook more than just a sandwich that involved bread, cheese, butter and a stove. So, I took it up a notch. That was when corn bread came into the picture.

In addition to corn bread, I

learned how to make macaroni and cheese, spaghetti and burg-ers. My dad was helpful with the burgers. He always seemed to cook them just right.

Again, these foods are ex-tremely easy to prepare, but they came in handy when I eventually had to go off to college. Since that time, I’ve been learning about more recipes and stretch-ing my comfort zone with new foods, slowly but surely.

When I think about it, I’m pretty lucky to have learned to cook the select dishes I have. When I arrived at North Dakota State University’s Johnson Hall my freshman year, I saw my fair share of students eating Ramen Noodles and take-out pizza every night.

I may not be a master chef, but I’m glad to say I’ll be able to whip up something sensible and healthy every night. I certainly have my mom to thank for that.

Just like mom used to make

Dain SullivanEditor/General Manager

Wishing youand your family

all the joys of the season and a happy New Year!

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Holiday Cookbook