Taste of Winter Recipe Book 2012

Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 8

Cherry JubileeCathy Witke, New Richland, MN1 graham cracker crust1 16 oz. can crushed pineapple

drained very well1 8 oz. cream cheese1 tub cool whip1 16 oz. cherry pie filling1 Tbsp vanillaMix cream cheese, pineapple and cool whip, vanilla together with mixer, put in graham cracker crust. Top with cherry pie filling. Chill 2 hrs.––––Cranberry Walnut BarsAudrey Bremer, Albert Lea, MNShortbread1 1/2 stick unsalted butter, cut into

pieces2 cups flour1/2 cup packed brown sugar1/2 tsp salt

Topping1 stick unsalted butter1 cup packed brown sugar1/3 cup pure maple syrup2 cups walnuts1 cup fresh cranberries, rinsed and

sortedPreheat the oven to 350°.Shortbread-In a medium bowl, toss together pieces of 1 1/2 sticks butter, flour, 1/2 cup packed brown sugar and salt, cutting the butter into the sugar, and salt with 2 knives, or your fingertips, until it reach-es the consistency of small peas. Place it into a 9 x 13 " baking pan and pat down with your hands or spatula to make a firm base. Bake until golden brown, about 20 mins.Topping-In a heavy saucepan set over medium low heat, cook together 1 stick butter, 1 cup brown sugar and maple syrup, and simmer for about 1 min. Stir in the walnuts and cranberries. Pour this over the base and spread evenly. Bake until bubbling, about 20 to 25 mins. Remove and cool completely in the pan before cutting into bars.––––

Peanut Butter KrispiesDarlene Kline, Twin Lakes, MN1 cup sugar1 cup light Karo syrup1 cup peanut butter6 cup Rice Krispies cereal1 cup chocolate chips1 cup butterscotch chips

Mix sugar and syrup in saucepan and bring to a boil. When sugar has dissolved, remove from heat and mix in peanut butter. Poor over Rice Krispies and mix well. Place mixture in well-greased 9x13 pan and press gently until medium firm. Melt both chips together and pour over top of krispies mix. When cool, cut into squares.––––Diabetic Coconut CookiesBonita Moeller, Albert Lea, MN1 box angel food cake mix1/2 cup diet strawberry pop1 1/2 tsp almond flavoring2 cup unsweetened coconut

Beat 1st 3 ingredients together. Add coconut, drop by teaspoonfuls on cookie sheet. Bake at 350° 10 -12 mins. Cool before removing. Can add red food coloring for Valentines day cookies.––––Breakfast CookiesDorothy Adams, Albert Lea, MN1/2 cup brown sugar1/4 cup oil2 Tbsp water2 egg whites1 tsp cinnamon1/2 tsp baking soda1 tsp salt1 1/2 cups post raisin bran cereal1 cup flournuts1/4 cup dried apricots chopped1/4 cup raisins chopped

Drop tsp of dough, 2" apart on sprayed cookie sheet. Cook 10 min at 350°. Cool & store in covered container.––––

1-2-3-4 SaladBonita Moeller, Albert Lea, MN1 can strawberry pie filling1 can sweet condensed milk1 can crushed pineapples drained1 9 oz. container cool whip

Mix all together. Chill and serve.––––

Berry Graham Cream DessertPhillip Pradier, Bethesda, MD1 pint Blackberries1 lb strawberries2 packs graham crackers1 pint heavy whipping cream

Whip the cream. Alternate layers in a square pan starting with graham crackers, then whipped cream, then berries. Repeat. Chill and serve.

DESSERTS Freeborn Co. Shoppers

14th Annual

Featuring Recipes from

Albert Lea andFreeborn County Residents

Taste of WinterRecipe Book & Contest

February 2012

A Great Meal Starts With Great Meat!

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APPETIZERS DESSERTSAngel Pie In Memory of Helen SturtzEileen Holty, Albert Lea, MNMeringue4 egg whites (save yolks)1 cup white sugar1/4 tsp cream of tartar

Beat egg whites with cream of tartar until they hold stiff peaks, slowly add the sugar and beat well or until glossy. Spread in 9" buttered pie pan making it 1/4" thick on bottom. Bake at 275° for 1 hr. CoolFilling4 egg yolks1/2 cup white sugar

1 Tbsp grated lemon rind3 Tbsp fresh lemon juice1/8 tsp Salt1 cup heavy whipping cream

Beat 4 egg yolks, add 1/2 cup white sugar, 1 Tbsp grated lemon rind, 3 Tbsp fresh lemon juice, 1/8 tsp Salt. Cook in top of double boiler until thick. Cool. When it has cooled whip 1 cup heavy whipping cream, fold lemon custard into cream. Pour into the cooled meringue, refrigerate 12-24 hrs. before serving. Good make ahead pie!––––

Baked Cake DoughnutsOda Meyer, Walters, MN1 1/2 cups all purpose flour1/2 cup sugar2 tsp baking powder1/4 tsp each salt & nutmeg1 large egg1/2 cup milk1/2 cup (1 stick) melted butter or margarine1/2 tsp vanillajelly or marmaladecinnamon sugarIn a bowl mix flour sugar, baking powder, salt & nutmeg. In another bowl beat egg with milk, 1/2 cup

butter and vanilla, add flour mixture & stir just to moisten. Equally spoon 1/2 of the batter in to 12 buttered 2 1/2" muffin cups, add 1/2 tsp jelly to each. Top equally with remain-ing batter. Bake at 400° until deep golden 18 to 20 minutes. Brush with melted butter & roll in cinnamon sugar. Makes 12.––––

German MeatballsBrenda Singlestad, Lake Mills, IA70 small frozen meatballs1 can whole cranberry sauce1 can regular sauerkraut1 cup brown sugar1 jar chili sauce

Put everything into crockpot. When jar of chili sauce is empty fill jar with water and pour into crockpot. Heat and serve.––––Mike's Homemade SalsaEileen Holty, Albert Lea, MN14 Roma tomatoes (skin on)3 green tomatillos8 jalapeno peppers2 serrano peppers1/2 bunch cilantro (or more if you

want)2 fresh limes squeezed2 Tbsp minced garlic (in jar)2 medium onions finely chopped3 capfuls of cider vinegar3 pkgs. of salsa seasoning mix 1 concord and 2 any other brand

In a food chopper place tomato chunks, onion, cilantro and pep-pers. Pulse the food chopper until you have ingredients chopped into small pieces but not soupy. Keep doing this until all ingredients are chopped up. If food chopper is small you will have to do this quite often, if you have a bigger one it goes faster. Place all chopped ingredients in a large container, add 1-2 Tbsp salt, lime juice, vinegar, garlic, salsa seasoning; mix this all well, cover and put in frig. The salt will help draw juices out. For hotter salsa you can add 1-2 habeneros, keep in the frig in jars, makes about 2 qts. and 1 pint. Will keep refrigerated 3-4 weeks but usually gets used up long before that.Shortcuts: Use 3 canned Mexican tomatoes chunky, canned peppers, dried cilantro, bottled lime juice, during canning season the only place I can find Concord brand is Ace Hardware.

––––

Cinnamon Cream Syrup

Oda Meyer, Walters, MN1 cup sugar1/2 cup light corn syrup1/4 cup water1/2 to 3/4 tsp cinnamon1/2 cup evaporated milk

In a small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to a low boil over medium heat, stirring constantly. Cook & Stir 2 minutes more. Remove from heat & cool 5 min. stir in evaporated milk. Serve warm over pancakes or waffles. Makes 1 2/3 cups.––––Brown Sugar SmokiesSara Colby, Albert Lea, MN1 packages little smokies1 package bacon1 cup brown sugar2 Tbsp. dry mustard (optional)

Wrap each smokie with 1/3 bacon slice and stick with toothpick. Place wrapped smokies in 9 x 13 pan. Pour mustard and brown sugar over top. Bake at 350 degrees until brown and gooey. Serve immediately or transfer to crock pot.––––Bacon - Wrapped SmokiesDarlene Kline, Twin Lakes, MN1 lb bacon1 lb Little Smokies sausage1 lb brown sugar toothpicks

Cut bacon strips into thirds. Wrap each smokie with a piece of bacon, secure with a toothpick. Place smokies on a jelly pan. Pack smok-ies with brown sugar. Refrigerate overnight. Bake at 350° for 30 min. Place smokies and juice in a crock-pot on low heat. Serve with a slot-ted spoon to drain drippings.––––

Caramel Dumplings

Oda Meyer, Walters, MN2 Tbsp butter or margarine melted1 1/2 cups packed brown sugar1 1/2 cups waterDumplings1 1/4 cups all purpose flour1/2 cup sugar2 tsp baking powder1/2 tsp salt1/2 cup milk2 Tbsp butter or margarine softened2 tsp vanilla1/2 cup coarsely chopped apple (optional)

In a skillet heat the unsoftened but-ter, brown sugar & water to boiling. Reduce heat to sim-mer meanwhile mix together all dump-ling ingredients. Drop by tablespoons into the sim-mering sauce. Cover tightly & simmer 20 mins. Do Not lift lid! Serve warm with cream or ice cream. Serves 6 to 8.

1st Place

Winner

White Salsa DipSara Colby, Albert Lea, MN2 packages of cream cheese (1/3 less fat o.k.)1 cup sour cream4 roma tomatoes1 onion, diced1 jalapeno, seeded1 Tbsp. cilantroSalt and pepper to tasteMix cream cheese and sour cream. Mix in remaining ingredients. Make the night before. Stir before serving and serve with Doritos.

1st Place

Winner

Apple Streusel MuffinsCarlyn Tufte, Albert Lea, MN 2 cups flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup butter, melted 1-1/4 teaspoons vanilla extract 1-1/2 cups chopped peeled apples

Streusel topping: 1/4 cup packed brown sugar 1 tablespoon flour 1/8 teaspoon ground cinnamon 1 tablespoon cold butter

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl, combine the eggs, butter and vanilla; stir into dry ingre-dients just until moistened (batter will be stiff). Fold in apples.Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, com-bine the brown sugar, flour and cin-namon; cut in butter until crumbly. Sprinkle over batter.Bake at 375 degrees for 15-20 min-utes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.Yield: 1 dozen.––––

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MAIN DISHESFarmer Rib SupperEvelyn Haase, Albert Lea, MN3-4 lbs. country style ribs1 (8 oz.) can tomato sauce with

onions1 cup chicken broth2 Tbsp brown sugar2 Tbsp vinegar1 tsp worchestershire sauce1 tsp dry mustard1 (1 lb.) can Italian or reg. green

beans1 (1lb) can whole potatoes -

drained1/2 cup cold water1/4 cup flour if desired

Mix all together (except water & flour) in a dutch oven or deep kettle. Simmer covered, 1 to 1 1/2 hours until meat is tender. Skim fat, if necessary thicken with water and flour if desired.––––

Hearty Lasagna SoupMarilyn Wendt, Albert Lea, MN1 lb ground beef1/4 tsp garlic powder2 cans (14 oz. each) seasoned beef

broth w/onion1 can (14 1/2 oz) diced tomatoes1/4 tsp dried Italian seasoning,

crushed1 1/2 cups uncooked mafalda or cork-

screw pasta1/4 cup grated Parmesan cheese

1. Cook beef and garlic in 12" skillet over medium-high heat until beef is well browned, stirring often. Pour off fat.2. Stir broth, tomatoes and Italian sea-soning into skillet. Heat to a boil.3. Stir in pasta. Cook over medium heat 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese if desired.––––

Quick and Easy EnchiladasBonita Moeller, Albert Lea, MN1 lb lean hamburger1 jar salsaMexican cheese10 oz. pkg tortillas

Brown hamburger in lg. skillet, drain. Stir in 1/2 cup salsa, 1 cup cheese. Spoon 1/4 cup meat mixture down center of each tortilla, roll up. Spread 1/2 cup remaining salsa onto each of 2 microwavable plates. Place 6 enchiladas seam side down on each plate. Top with remaining salsa and cheese. Microwave each plate of tortillas loosely cov-ered with wax paper, on high 2-3 minutes or until heated through. Top each serving with shredded lettuce, chopped tomatoes, black olives and 1 Tbsp light sour cream.––––

Potato ChowderMyrth Ugland, Albert Lea, MN8 cups diced potatoes1/3 cup chopped onion3 - 14.5 oz. cans chicken broth1 - 10.75 oz. can cream chicken

soup (undiluted)1/4 tsp pepper1 - 8 oz. pkg. cream cheese cubed1/2 lb. bacon, cooked & crumbledMinced chives

Cook first 5 ingredients until potatoes are tender. Add cream cheese, stir till blended. Add cooked bacon, garnish with chives when served. 12 servings. 3 quarts.––––

SIDE DISHESFruit SaladPhyllis Scherb, Albert Lea, MN26 or 30 oz can fruit cocktail

drained20 oz. can pineapple tidbits

drained (save juice)11 oz mandarin oranges drained1 pkg vanilla instant pudding8 oz sour cream8 oz cool whip

Mix 1/2 cup pineapple with vanilla pudding mix add sour cream & mix . Mix fruit together. Gently mix fruit with pudding/sour cream mix, add cool whip. Refrigerate. Bananas can be added. ––––One Cup Cranberry SaladMargaret Simonson, Kiester, MN1 cup whole cranberry sauce1 cup pineapple tidbits drained1 cup small marshmallows1 cup fat free cottage cheese8 oz fat free whipped topping1 small pkg sugar free raspberry

jelloIn medium bowl combine first 4 ingredients, fold in whipped topping, sprinkle jello over mixture & fold gently. Refrigerate. Can be made day or hour before serving. 6-8 servings––––Baked BeansLinda Carpenter, Alden, MN1/2 lb bacon cut up1/2 lg onion cut up1/2 tsp mustard1/2 cup ketchup4- 28 oz. cans baked beans1/2 cup brown sugar1/2 cup white sugar1/2 cup molasses

Bake for 2 1/2 hours at 350°.––––

Spicy Monterey RiceCarly Solland, Hartland, MN2 cups water1 cup uncooked rice1 Tbsp chicken bouillon1 16 oz. sour cream1 1/2 cup shredded colby cheese1 cup monterey jack cheese1/2 cup chopped red pepper1/8 tsp cayenne pepper1 4 oz. chopped green chiles

In a large bowl combine all ingredi-ents. Pour in greased baking dish. Bake 350° for 25 - 30 min. Top with a little more of both cheeses 5 min more. Let stand 5 min before serving.––––Cheesy PotatoesDarlene Kline, Twin Lakes, MN1 pkg (26 oz.) hash brown potatoes2 cans cream of chicken soup1 stick margarine, softened1 pint sour cream1 cup milk2 cup shredded cheddar cheese2-3 Tbsp minced onion1-2 Tbsp bacon bits (optional)

Mix all ingredients together. Bake 350° for 1 hour in a 9x13 glass dish.––––Oven Baked Wild RiceBarbara Lysne, Albert Lea, MN1 cup uncooked wild rice3 cups boiling water1 bouillon cube

Before bed, preheat oven to 500°. In glass baking dish, mix 1 cup uncooked wild rice with 3 cups boiling water and 1 bouillon cube. Cover (w/foil). Put dish (Pyrex 8 x 13) in oven and immediately turn off oven. Go to bed. In the morning, wake to perfect rice.I usually start this process at 10 pm even if I don't got to bed then so I'm sure it is ready for wild rice pan-cakes for breakfast.

Seafood Salad - HotBarbara Lysne, Albert Lea, MN2 cups seafood (shrimp, lobster or crab)1 1/2 cups celery, diced1 large green pepper, diced1 med. onion, diced1 can slivered water chestnuts1 cup sliced mushrooms4 hard cooked eggs, chopped2 2/3 Tbsp lemon juice or juice of

1 lemon1/2 tsp salt1/4 tsp pepper1/4 tsp dry mustard1 tsp hot sauce (tobasco etc.)1 1/2 cup Miracle Whip or mayo1 cup bread crumbs1/2 cup butter or margarine1 tsp paprika

Cut seafood as for salad. Mix all ingredients EXCEPT miracle whip bread crumbs, butter & paprika. Moisten ingredients with miracle whip. Place in greased baking dish. Mix bread crumbs, butter & paprika & place on top of mixture. Bake at 350° for 20-25 minutes. I used poached Northern, some red pepper & Miracle Whip. Good as cold left-overs on lettuce leaf.

Asian Chicken Noodle Salad Karen Willaby, Emmons, MN1 pkg (3 oz.) ramen noodle soup mix1 pkg. (14 oz.) cole slaw blend2 cups shredded chicken breast4 green onions sliced1/3 cup cocktail peanuts1/2 cup light Asian toasted sesame dressing1 Tbsp creamy peanut butterBreak ramen noodles in smaller pieces, discard season packet. Add cole-slaw, onions & nuts. Beat lightly the dressing & peanut butter and salad toss to coat.

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Grant's Ground Beef/Potato Hot DishEileen Holty, Albert Lea, MN1 lb ground beef1 small onion1 can cream of mushroom soup1 can french cut green beans

drained5-6 medium potatoes peeled &

slicedVelveeta cheese slicedsalt, pepper, garlic salt or seasoning

of choiceBrown ground beef with onion, salt, pepper or seasoning of choice. Drain excess fat from ground beef. Place potatoes slices 1/8" to 1/4" thick in bottom of greased medium to large size bowl (oven safe), spread browned beef mixture over potatoes, then spread french cut green beans over ground beef. "Frost" with cream of mushroom over green beans until completely covered. Bake covered in 350° oven for at least 1 hour or until potatoes are fork tender, remove from oven last 10 mins. and cover top with slices of Velveeta cheese. Return to oven uncovered until cheese is completely melted. Serve with salad and warm rolls for a com-plete meal.––––

Four Cheese Chicken FettuccineCarly Solland, Hartland, MN8 oz. uncooked fettuccine1 can cream of mushroom soup1 - 8 oz .cream cheese cubed1 jar sliced mushrooms (optional)1 cup heavy whip cream1/2 cup butter1/4 tsp garlic powder3/4 cup parmesan cheese1/2 cup shredded swiss cheese1/2 cup mozzarella cheese2 3/4 cup cubed cooked chicken

Cook noodles in a skillet combine soup, cream cheese, mushrooms, cream, butter, garlic, stir in cheeses until melted then add chicken. Drain and add noodles to sauce. Put in greased baking dish. Top with bread crumbs & grated parmesan cheese. Bake 350° uncovered for 25 - 30 min.––––Slow-Cooker BBQ RibsDarlene Kline, Twin Lakes, MN2 medium onions4 lb country-style pork ribs1 cup Hot-n-Spicy BBQ sauce

1. Halve, then thinly sliced onions. Place onions, then ribs and BBQ sauce in a 5 qt. or larger slow-cooker.2. Cover and cook on low 6-8 hours or until ribs are tender. Enjoy

Seafood EnchiladasSara Colby, Albert Lea, MN10 oz. can of cream of chicken soup1/2 cup onion, chopped8 oz. crab (real or imitation),

chopped1 3/4 cup Monterrey jack cheese8 flour tortillas1 cup milkdash of nutmegdash of pepper

Mix soup, onion, nutmeg and pep-per in a bowl. In a second bowl, mix 1/2 of soup mixture with crab and 1 cup of cheese.Place 1/3 cup crab mixture on each tortilla and roll. Place seam side down in greased 9 x 12 pan. Stir milk into reserved soup mixture and pour over enchiladas. Microwave covered for 12 to 14 minutes. Sprinkle with remaining cheese and let stand for 10 minutes. ––––

French DipsSara Colby, Albert Lea, MN1 package dry Italian dressing mix1 can beef broth1 can french onion soup1 can/bottle beer1 can of mushrooms1 rump roast

Combine all ingredients in crock pot and cook until beef is cooked thor-oughly. Serve on hoagie buns with swiss cheese. Remaining juice can be used for dipping!––––Wild Rice Hamburger HotdishSara Colby, Albert Lea, MN1 lb. hamburger1 onion, chopped1 can mushrooms, optional1 box wild rice, cooked according

to directions1 1/2 cup sour cream1/2 cup cheddar cheesesalt and pepper to taste

Brown hamburger and onion. Add remaining ingredients in oven safe dish. Sprinkle cheese on top and bake uncovered for 30 to 40 minutes at 350 degrees.––––


MAIN DISHES MAIN DISHESQuick Vegetable SoupOda Meyer, Walters, MN1 qt chicken or beef stock1 16 oz can tomatoes1/2 cup chopped onions1/2 cup chopped cabbage1 10 oz pkg frozen mixed veggies

thawed1/2 tsp dried basil1/8 tsp pepperdash sugar1/4 cup uncooked elbow macaroni1 cup leftover cubed & cooked

chicken or beef roastIn a large saucepan or dutch oven bring broth, all vegetables & season-ings to a boil. Add macaroni & sim-mer 10 mins. or until tender. Add meat & heat thru. Makes 6 servings.––––Crock Pot SoupMary Behr, Albert Lea, MN1 pkg. beef stew meat3 medium potatoes, diced3 stalks celery, diced1 medium onion, diced112 pkg. frozen green beans2 cans beef broth

Add all of the above along with water to cover at least 1 1/2 to 2 inches. Season to taste. Set crock pot at medium heat, leave all day. Before serving I* add a handful of broken up noodles, cook until done. You can also do dumplings if you wish.

Groundhog CasseroleShirley Gunderson, Albert Lea, MN1 lb. lean pork sausage1 can (1 lb. 4 oz) pork & beans w/

molasses1/2 can tomato soup1/4 tsp pepper1 lg unpeeled apple, cored & thin-

ly sliced1/4 brown sugar packed

Heat oven to 450°. Brown sausage and drain of fat. Stir in beans, soup, and pepper. Pour into 1 1/2 qt cas-serole. Arrange apple slices over top in neat rows. Sprinkle brown sugar on top. Bake uncovered 25 mins. Remove from oven and let stand for 5 - 10 mins. until beans absorb juices.––––Wayne's Breakfast Egg DishShirley Gunderson, Albert Lea, MN2 Tbsp butter2 cups grated cheddar cheese12 eggs beaten1 1/2 lb Tennessee Pride Breakfast

Sausage cooked and drained1 can cream of mushroom soup2/3 cup half and half

Melt butter in pan, sprinkle 1 cup cheese. Pour in eggs, add sausage, then soup. Add remaining cup of cheese. Drizzle half & half over top. Bake 30-35 mins. Remove from oven and let rest. 9x13 metal pan - 350°9x13 glass pan - 325°

Cheesy & Crunchy Scalloped PotatoesDoris Hansen, Albert Lea, MN14-20 med. potatoes1/2 lb ham (1 1/2 cups)8 slices Velveeta cheese or 1 1/2 cup shredded cheese1/2 cup chopped onions2 cans cream chicken soup1 3/4 - 2 cups milk1/4 cup flour1/2 tsp dried mustard1/2 tsp salt1/8 tsp pepper2 Tbsp butter1/2 cup sour cream2 cups corn flakes

Cook potatoes w/skins on. Remove peelings when done. Slice potatoes. Put in 12x9x2 dish. Melt butter, put onion in pan of butter gradually add milk, soup, flour, dry mustard, salt & pepper and cheese. Cook until bubbly. Pour over sliced potatoes. Bake at 350° for about 40 min. Uncover put 2 cup cornflakes on top of potatoes bake another 15 min.––––

Cranberry Orange Chicken Bake Margaret Simonson, Kiester, MN1 6 oz pkg stove top stuffing mix1 cup orange juice1/2 cup water1/3 cup dried cranberries2 Tbsp chopped pecans1 1/2 lbs. boneless, skinless, chicken breasts cut in bite size pieces1 10 3/4 oz can cream of chicken soup2 cup frozen mixed veggies, thawed & drainedPrepare stuffing according to pkg, using orange juice & water. Stir in cranberries & pecans along with the stuffing mix, set aside. Combine soup, chicken & veggies spoon evenly in an oven proof bowl or 9x13 bak-ing dish. Top with stuffing mix. Bake at 400° for 30 min. or until chicken is cooked through. Makes 6 servings.

1st Place

Winner

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Find Dinner's Perfect Match

Grant's Ground Beef/Potato Hot DishEileen Holty, Albert Lea, MN1 lb ground beef1 small onion1 can cream of mushroom soup1 can french cut green beans

drained5-6 medium potatoes peeled &

slicedVelveeta cheese slicedsalt, pepper, garlic salt or seasoning

of choiceBrown ground beef with onion, salt, pepper or seasoning of choice. Drain excess fat from ground beef. Place potatoes slices 1/8" to 1/4" thick in bottom of greased medium to large size bowl (oven safe), spread browned beef mixture over potatoes, then spread french cut green beans over ground beef. "Frost" with cream of mushroom over green beans until completely covered. Bake covered in 350° oven for at least 1 hour or until potatoes are fork tender, remove from oven last 10 mins. and cover top with slices of Velveeta cheese. Return to oven uncovered until cheese is completely melted. Serve with salad and warm rolls for a com-plete meal.––––

Four Cheese Chicken FettuccineCarly Solland, Hartland, MN8 oz. uncooked fettuccine1 can cream of mushroom soup1 - 8 oz .cream cheese cubed1 jar sliced mushrooms (optional)1 cup heavy whip cream1/2 cup butter1/4 tsp garlic powder3/4 cup parmesan cheese1/2 cup shredded swiss cheese1/2 cup mozzarella cheese2 3/4 cup cubed cooked chicken

Cook noodles in a skillet combine soup, cream cheese, mushrooms, cream, butter, garlic, stir in cheeses until melted then add chicken. Drain and add noodles to sauce. Put in greased baking dish. Top with bread crumbs & grated parmesan cheese. Bake 350° uncovered for 25 - 30 min.––––Slow-Cooker BBQ RibsDarlene Kline, Twin Lakes, MN2 medium onions4 lb country-style pork ribs1 cup Hot-n-Spicy BBQ sauce

1. Halve, then thinly sliced onions. Place onions, then ribs and BBQ sauce in a 5 qt. or larger slow-cooker.2. Cover and cook on low 6-8 hours or until ribs are tender. Enjoy

Seafood EnchiladasSara Colby, Albert Lea, MN10 oz. can of cream of chicken soup1/2 cup onion, chopped8 oz. crab (real or imitation),

chopped1 3/4 cup Monterrey jack cheese8 flour tortillas1 cup milkdash of nutmegdash of pepper

Mix soup, onion, nutmeg and pep-per in a bowl. In a second bowl, mix 1/2 of soup mixture with crab and 1 cup of cheese.Place 1/3 cup crab mixture on each tortilla and roll. Place seam side down in greased 9 x 12 pan. Stir milk into reserved soup mixture and pour over enchiladas. Microwave covered for 12 to 14 minutes. Sprinkle with remaining cheese and let stand for 10 minutes. ––––

French DipsSara Colby, Albert Lea, MN1 package dry Italian dressing mix1 can beef broth1 can french onion soup1 can/bottle beer1 can of mushrooms1 rump roast

Combine all ingredients in crock pot and cook until beef is cooked thor-oughly. Serve on hoagie buns with swiss cheese. Remaining juice can be used for dipping!––––Wild Rice Hamburger HotdishSara Colby, Albert Lea, MN1 lb. hamburger1 onion, chopped1 can mushrooms, optional1 box wild rice, cooked according

to directions1 1/2 cup sour cream1/2 cup cheddar cheesesalt and pepper to taste

Brown hamburger and onion. Add remaining ingredients in oven safe dish. Sprinkle cheese on top and bake uncovered for 30 to 40 minutes at 350 degrees.––––


MAIN DISHES MAIN DISHESQuick Vegetable SoupOda Meyer, Walters, MN1 qt chicken or beef stock1 16 oz can tomatoes1/2 cup chopped onions1/2 cup chopped cabbage1 10 oz pkg frozen mixed veggies

thawed1/2 tsp dried basil1/8 tsp pepperdash sugar1/4 cup uncooked elbow macaroni1 cup leftover cubed & cooked

chicken or beef roastIn a large saucepan or dutch oven bring broth, all vegetables & season-ings to a boil. Add macaroni & sim-mer 10 mins. or until tender. Add meat & heat thru. Makes 6 servings.––––Crock Pot SoupMary Behr, Albert Lea, MN1 pkg. beef stew meat3 medium potatoes, diced3 stalks celery, diced1 medium onion, diced112 pkg. frozen green beans2 cans beef broth

Add all of the above along with water to cover at least 1 1/2 to 2 inches. Season to taste. Set crock pot at medium heat, leave all day. Before serving I* add a handful of broken up noodles, cook until done. You can also do dumplings if you wish.

Groundhog CasseroleShirley Gunderson, Albert Lea, MN1 lb. lean pork sausage1 can (1 lb. 4 oz) pork & beans w/

molasses1/2 can tomato soup1/4 tsp pepper1 lg unpeeled apple, cored & thin-

ly sliced1/4 brown sugar packed

Heat oven to 450°. Brown sausage and drain of fat. Stir in beans, soup, and pepper. Pour into 1 1/2 qt cas-serole. Arrange apple slices over top in neat rows. Sprinkle brown sugar on top. Bake uncovered 25 mins. Remove from oven and let stand for 5 - 10 mins. until beans absorb juices.––––Wayne's Breakfast Egg DishShirley Gunderson, Albert Lea, MN2 Tbsp butter2 cups grated cheddar cheese12 eggs beaten1 1/2 lb Tennessee Pride Breakfast

Sausage cooked and drained1 can cream of mushroom soup2/3 cup half and half

Melt butter in pan, sprinkle 1 cup cheese. Pour in eggs, add sausage, then soup. Add remaining cup of cheese. Drizzle half & half over top. Bake 30-35 mins. Remove from oven and let rest. 9x13 metal pan - 350°9x13 glass pan - 325°

Cheesy & Crunchy Scalloped PotatoesDoris Hansen, Albert Lea, MN14-20 med. potatoes1/2 lb ham (1 1/2 cups)8 slices Velveeta cheese or 1 1/2 cup shredded cheese1/2 cup chopped onions2 cans cream chicken soup1 3/4 - 2 cups milk1/4 cup flour1/2 tsp dried mustard1/2 tsp salt1/8 tsp pepper2 Tbsp butter1/2 cup sour cream2 cups corn flakes

Cook potatoes w/skins on. Remove peelings when done. Slice potatoes. Put in 12x9x2 dish. Melt butter, put onion in pan of butter gradually add milk, soup, flour, dry mustard, salt & pepper and cheese. Cook until bubbly. Pour over sliced potatoes. Bake at 350° for about 40 min. Uncover put 2 cup cornflakes on top of potatoes bake another 15 min.––––

Cranberry Orange Chicken Bake Margaret Simonson, Kiester, MN1 6 oz pkg stove top stuffing mix1 cup orange juice1/2 cup water1/3 cup dried cranberries2 Tbsp chopped pecans1 1/2 lbs. boneless, skinless, chicken breasts cut in bite size pieces1 10 3/4 oz can cream of chicken soup2 cup frozen mixed veggies, thawed & drainedPrepare stuffing according to pkg, using orange juice & water. Stir in cranberries & pecans along with the stuffing mix, set aside. Combine soup, chicken & veggies spoon evenly in an oven proof bowl or 9x13 bak-ing dish. Top with stuffing mix. Bake at 400° for 30 min. or until chicken is cooked through. Makes 6 servings.

1st Place

Winner

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MAIN DISHESFarmer Rib SupperEvelyn Haase, Albert Lea, MN3-4 lbs. country style ribs1 (8 oz.) can tomato sauce with

onions1 cup chicken broth2 Tbsp brown sugar2 Tbsp vinegar1 tsp worchestershire sauce1 tsp dry mustard1 (1 lb.) can Italian or reg. green

beans1 (1lb) can whole potatoes -

drained1/2 cup cold water1/4 cup flour if desired

Mix all together (except water & flour) in a dutch oven or deep kettle. Simmer covered, 1 to 1 1/2 hours until meat is tender. Skim fat, if necessary thicken with water and flour if desired.––––

Hearty Lasagna SoupMarilyn Wendt, Albert Lea, MN1 lb ground beef1/4 tsp garlic powder2 cans (14 oz. each) seasoned beef

broth w/onion1 can (14 1/2 oz) diced tomatoes1/4 tsp dried Italian seasoning,

crushed1 1/2 cups uncooked mafalda or cork-

screw pasta1/4 cup grated Parmesan cheese

1. Cook beef and garlic in 12" skillet over medium-high heat until beef is well browned, stirring often. Pour off fat.2. Stir broth, tomatoes and Italian sea-soning into skillet. Heat to a boil.3. Stir in pasta. Cook over medium heat 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese if desired.––––

Quick and Easy EnchiladasBonita Moeller, Albert Lea, MN1 lb lean hamburger1 jar salsaMexican cheese10 oz. pkg tortillas

Brown hamburger in lg. skillet, drain. Stir in 1/2 cup salsa, 1 cup cheese. Spoon 1/4 cup meat mixture down center of each tortilla, roll up. Spread 1/2 cup remaining salsa onto each of 2 microwavable plates. Place 6 enchiladas seam side down on each plate. Top with remaining salsa and cheese. Microwave each plate of tortillas loosely cov-ered with wax paper, on high 2-3 minutes or until heated through. Top each serving with shredded lettuce, chopped tomatoes, black olives and 1 Tbsp light sour cream.––––

Potato ChowderMyrth Ugland, Albert Lea, MN8 cups diced potatoes1/3 cup chopped onion3 - 14.5 oz. cans chicken broth1 - 10.75 oz. can cream chicken

soup (undiluted)1/4 tsp pepper1 - 8 oz. pkg. cream cheese cubed1/2 lb. bacon, cooked & crumbledMinced chives

Cook first 5 ingredients until potatoes are tender. Add cream cheese, stir till blended. Add cooked bacon, garnish with chives when served. 12 servings. 3 quarts.––––

SIDE DISHESFruit SaladPhyllis Scherb, Albert Lea, MN26 or 30 oz can fruit cocktail

drained20 oz. can pineapple tidbits

drained (save juice)11 oz mandarin oranges drained1 pkg vanilla instant pudding8 oz sour cream8 oz cool whip

Mix 1/2 cup pineapple with vanilla pudding mix add sour cream & mix . Mix fruit together. Gently mix fruit with pudding/sour cream mix, add cool whip. Refrigerate. Bananas can be added. ––––One Cup Cranberry SaladMargaret Simonson, Kiester, MN1 cup whole cranberry sauce1 cup pineapple tidbits drained1 cup small marshmallows1 cup fat free cottage cheese8 oz fat free whipped topping1 small pkg sugar free raspberry

jelloIn medium bowl combine first 4 ingredients, fold in whipped topping, sprinkle jello over mixture & fold gently. Refrigerate. Can be made day or hour before serving. 6-8 servings––––Baked BeansLinda Carpenter, Alden, MN1/2 lb bacon cut up1/2 lg onion cut up1/2 tsp mustard1/2 cup ketchup4- 28 oz. cans baked beans1/2 cup brown sugar1/2 cup white sugar1/2 cup molasses

Bake for 2 1/2 hours at 350°.––––

Spicy Monterey RiceCarly Solland, Hartland, MN2 cups water1 cup uncooked rice1 Tbsp chicken bouillon1 16 oz. sour cream1 1/2 cup shredded colby cheese1 cup monterey jack cheese1/2 cup chopped red pepper1/8 tsp cayenne pepper1 4 oz. chopped green chiles

In a large bowl combine all ingredi-ents. Pour in greased baking dish. Bake 350° for 25 - 30 min. Top with a little more of both cheeses 5 min more. Let stand 5 min before serving.––––Cheesy PotatoesDarlene Kline, Twin Lakes, MN1 pkg (26 oz.) hash brown potatoes2 cans cream of chicken soup1 stick margarine, softened1 pint sour cream1 cup milk2 cup shredded cheddar cheese2-3 Tbsp minced onion1-2 Tbsp bacon bits (optional)

Mix all ingredients together. Bake 350° for 1 hour in a 9x13 glass dish.––––Oven Baked Wild RiceBarbara Lysne, Albert Lea, MN1 cup uncooked wild rice3 cups boiling water1 bouillon cube

Before bed, preheat oven to 500°. In glass baking dish, mix 1 cup uncooked wild rice with 3 cups boiling water and 1 bouillon cube. Cover (w/foil). Put dish (Pyrex 8 x 13) in oven and immediately turn off oven. Go to bed. In the morning, wake to perfect rice.I usually start this process at 10 pm even if I don't got to bed then so I'm sure it is ready for wild rice pan-cakes for breakfast.

Seafood Salad - HotBarbara Lysne, Albert Lea, MN2 cups seafood (shrimp, lobster or crab)1 1/2 cups celery, diced1 large green pepper, diced1 med. onion, diced1 can slivered water chestnuts1 cup sliced mushrooms4 hard cooked eggs, chopped2 2/3 Tbsp lemon juice or juice of

1 lemon1/2 tsp salt1/4 tsp pepper1/4 tsp dry mustard1 tsp hot sauce (tobasco etc.)1 1/2 cup Miracle Whip or mayo1 cup bread crumbs1/2 cup butter or margarine1 tsp paprika

Cut seafood as for salad. Mix all ingredients EXCEPT miracle whip bread crumbs, butter & paprika. Moisten ingredients with miracle whip. Place in greased baking dish. Mix bread crumbs, butter & paprika & place on top of mixture. Bake at 350° for 20-25 minutes. I used poached Northern, some red pepper & Miracle Whip. Good as cold left-overs on lettuce leaf.

Asian Chicken Noodle Salad Karen Willaby, Emmons, MN1 pkg (3 oz.) ramen noodle soup mix1 pkg. (14 oz.) cole slaw blend2 cups shredded chicken breast4 green onions sliced1/3 cup cocktail peanuts1/2 cup light Asian toasted sesame dressing1 Tbsp creamy peanut butterBreak ramen noodles in smaller pieces, discard season packet. Add cole-slaw, onions & nuts. Beat lightly the dressing & peanut butter and salad toss to coat.

1st Place

Winner

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APPETIZERS DESSERTSAngel Pie In Memory of Helen SturtzEileen Holty, Albert Lea, MNMeringue4 egg whites (save yolks)1 cup white sugar1/4 tsp cream of tartar

Beat egg whites with cream of tartar until they hold stiff peaks, slowly add the sugar and beat well or until glossy. Spread in 9" buttered pie pan making it 1/4" thick on bottom. Bake at 275° for 1 hr. CoolFilling4 egg yolks1/2 cup white sugar

1 Tbsp grated lemon rind3 Tbsp fresh lemon juice1/8 tsp Salt1 cup heavy whipping cream

Beat 4 egg yolks, add 1/2 cup white sugar, 1 Tbsp grated lemon rind, 3 Tbsp fresh lemon juice, 1/8 tsp Salt. Cook in top of double boiler until thick. Cool. When it has cooled whip 1 cup heavy whipping cream, fold lemon custard into cream. Pour into the cooled meringue, refrigerate 12-24 hrs. before serving. Good make ahead pie!––––

Baked Cake DoughnutsOda Meyer, Walters, MN1 1/2 cups all purpose flour1/2 cup sugar2 tsp baking powder1/4 tsp each salt & nutmeg1 large egg1/2 cup milk1/2 cup (1 stick) melted butter or margarine1/2 tsp vanillajelly or marmaladecinnamon sugarIn a bowl mix flour sugar, baking powder, salt & nutmeg. In another bowl beat egg with milk, 1/2 cup

butter and vanilla, add flour mixture & stir just to moisten. Equally spoon 1/2 of the batter in to 12 buttered 2 1/2" muffin cups, add 1/2 tsp jelly to each. Top equally with remain-ing batter. Bake at 400° until deep golden 18 to 20 minutes. Brush with melted butter & roll in cinnamon sugar. Makes 12.––––

German MeatballsBrenda Singlestad, Lake Mills, IA70 small frozen meatballs1 can whole cranberry sauce1 can regular sauerkraut1 cup brown sugar1 jar chili sauce

Put everything into crockpot. When jar of chili sauce is empty fill jar with water and pour into crockpot. Heat and serve.––––Mike's Homemade SalsaEileen Holty, Albert Lea, MN14 Roma tomatoes (skin on)3 green tomatillos8 jalapeno peppers2 serrano peppers1/2 bunch cilantro (or more if you

want)2 fresh limes squeezed2 Tbsp minced garlic (in jar)2 medium onions finely chopped3 capfuls of cider vinegar3 pkgs. of salsa seasoning mix 1 concord and 2 any other brand

In a food chopper place tomato chunks, onion, cilantro and pep-pers. Pulse the food chopper until you have ingredients chopped into small pieces but not soupy. Keep doing this until all ingredients are chopped up. If food chopper is small you will have to do this quite often, if you have a bigger one it goes faster. Place all chopped ingredients in a large container, add 1-2 Tbsp salt, lime juice, vinegar, garlic, salsa seasoning; mix this all well, cover and put in frig. The salt will help draw juices out. For hotter salsa you can add 1-2 habeneros, keep in the frig in jars, makes about 2 qts. and 1 pint. Will keep refrigerated 3-4 weeks but usually gets used up long before that.Shortcuts: Use 3 canned Mexican tomatoes chunky, canned peppers, dried cilantro, bottled lime juice, during canning season the only place I can find Concord brand is Ace Hardware.

––––

Cinnamon Cream Syrup

Oda Meyer, Walters, MN1 cup sugar1/2 cup light corn syrup1/4 cup water1/2 to 3/4 tsp cinnamon1/2 cup evaporated milk

In a small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to a low boil over medium heat, stirring constantly. Cook & Stir 2 minutes more. Remove from heat & cool 5 min. stir in evaporated milk. Serve warm over pancakes or waffles. Makes 1 2/3 cups.––––Brown Sugar SmokiesSara Colby, Albert Lea, MN1 packages little smokies1 package bacon1 cup brown sugar2 Tbsp. dry mustard (optional)

Wrap each smokie with 1/3 bacon slice and stick with toothpick. Place wrapped smokies in 9 x 13 pan. Pour mustard and brown sugar over top. Bake at 350 degrees until brown and gooey. Serve immediately or transfer to crock pot.––––Bacon - Wrapped SmokiesDarlene Kline, Twin Lakes, MN1 lb bacon1 lb Little Smokies sausage1 lb brown sugar toothpicks

Cut bacon strips into thirds. Wrap each smokie with a piece of bacon, secure with a toothpick. Place smokies on a jelly pan. Pack smok-ies with brown sugar. Refrigerate overnight. Bake at 350° for 30 min. Place smokies and juice in a crock-pot on low heat. Serve with a slot-ted spoon to drain drippings.––––

Caramel Dumplings

Oda Meyer, Walters, MN2 Tbsp butter or margarine melted1 1/2 cups packed brown sugar1 1/2 cups waterDumplings1 1/4 cups all purpose flour1/2 cup sugar2 tsp baking powder1/2 tsp salt1/2 cup milk2 Tbsp butter or margarine softened2 tsp vanilla1/2 cup coarsely chopped apple (optional)

In a skillet heat the unsoftened but-ter, brown sugar & water to boiling. Reduce heat to sim-mer meanwhile mix together all dump-ling ingredients. Drop by tablespoons into the sim-mering sauce. Cover tightly & simmer 20 mins. Do Not lift lid! Serve warm with cream or ice cream. Serves 6 to 8.

1st Place

Winner

White Salsa DipSara Colby, Albert Lea, MN2 packages of cream cheese (1/3 less fat o.k.)1 cup sour cream4 roma tomatoes1 onion, diced1 jalapeno, seeded1 Tbsp. cilantroSalt and pepper to tasteMix cream cheese and sour cream. Mix in remaining ingredients. Make the night before. Stir before serving and serve with Doritos.

1st Place

Winner

Apple Streusel MuffinsCarlyn Tufte, Albert Lea, MN 2 cups flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup butter, melted 1-1/4 teaspoons vanilla extract 1-1/2 cups chopped peeled apples

Streusel topping: 1/4 cup packed brown sugar 1 tablespoon flour 1/8 teaspoon ground cinnamon 1 tablespoon cold butter

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl, combine the eggs, butter and vanilla; stir into dry ingre-dients just until moistened (batter will be stiff). Fold in apples.Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, com-bine the brown sugar, flour and cin-namon; cut in butter until crumbly. Sprinkle over batter.Bake at 375 degrees for 15-20 min-utes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.Yield: 1 dozen.––––

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Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 8

Cherry JubileeCathy Witke, New Richland, MN1 graham cracker crust1 16 oz. can crushed pineapple

drained very well1 8 oz. cream cheese1 tub cool whip1 16 oz. cherry pie filling1 Tbsp vanillaMix cream cheese, pineapple and cool whip, vanilla together with mixer, put in graham cracker crust. Top with cherry pie filling. Chill 2 hrs.––––Cranberry Walnut BarsAudrey Bremer, Albert Lea, MNShortbread1 1/2 stick unsalted butter, cut into

pieces2 cups flour1/2 cup packed brown sugar1/2 tsp salt

Topping1 stick unsalted butter1 cup packed brown sugar1/3 cup pure maple syrup2 cups walnuts1 cup fresh cranberries, rinsed and

sortedPreheat the oven to 350°.Shortbread-In a medium bowl, toss together pieces of 1 1/2 sticks butter, flour, 1/2 cup packed brown sugar and salt, cutting the butter into the sugar, and salt with 2 knives, or your fingertips, until it reach-es the consistency of small peas. Place it into a 9 x 13 " baking pan and pat down with your hands or spatula to make a firm base. Bake until golden brown, about 20 mins.Topping-In a heavy saucepan set over medium low heat, cook together 1 stick butter, 1 cup brown sugar and maple syrup, and simmer for about 1 min. Stir in the walnuts and cranberries. Pour this over the base and spread evenly. Bake until bubbling, about 20 to 25 mins. Remove and cool completely in the pan before cutting into bars.––––

Peanut Butter KrispiesDarlene Kline, Twin Lakes, MN1 cup sugar1 cup light Karo syrup1 cup peanut butter6 cup Rice Krispies cereal1 cup chocolate chips1 cup butterscotch chips

Mix sugar and syrup in saucepan and bring to a boil. When sugar has dissolved, remove from heat and mix in peanut butter. Poor over Rice Krispies and mix well. Place mixture in well-greased 9x13 pan and press gently until medium firm. Melt both chips together and pour over top of krispies mix. When cool, cut into squares.––––Diabetic Coconut CookiesBonita Moeller, Albert Lea, MN1 box angel food cake mix1/2 cup diet strawberry pop1 1/2 tsp almond flavoring2 cup unsweetened coconut

Beat 1st 3 ingredients together. Add coconut, drop by teaspoonfuls on cookie sheet. Bake at 350° 10 -12 mins. Cool before removing. Can add red food coloring for Valentines day cookies.––––Breakfast CookiesDorothy Adams, Albert Lea, MN1/2 cup brown sugar1/4 cup oil2 Tbsp water2 egg whites1 tsp cinnamon1/2 tsp baking soda1 tsp salt1 1/2 cups post raisin bran cereal1 cup flournuts1/4 cup dried apricots chopped1/4 cup raisins chopped

Drop tsp of dough, 2" apart on sprayed cookie sheet. Cook 10 min at 350°. Cool & store in covered container.––––

1-2-3-4 SaladBonita Moeller, Albert Lea, MN1 can strawberry pie filling1 can sweet condensed milk1 can crushed pineapples drained1 9 oz. container cool whip

Mix all together. Chill and serve.––––

Berry Graham Cream DessertPhillip Pradier, Bethesda, MD1 pint Blackberries1 lb strawberries2 packs graham crackers1 pint heavy whipping cream

Whip the cream. Alternate layers in a square pan starting with graham crackers, then whipped cream, then berries. Repeat. Chill and serve.

DESSERTS Freeborn Co. Shoppers

14th Annual

Featuring Recipes from

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Taste of WinterRecipe Book & Contest

February 2012

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