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Making Spirits

Bright2014

Holiday Cookbook

and Gift Guide

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2 Unified Newspaper Group Making Spirits Bright November 13, 2014

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November 13, 2014 Making Spirits Bright Unified Newspaper Group 3

Dear Verona ShoppersThis season, as you go about the annual ritual of holiday shopping

please keep in mind the merchants and businesses that work so hardthroughout the year to make our community worthy of the nickname

Hometown U.S.A.

These are the businesses that aid our summer brat sales, assist with

local events, sponsor youth sports teams, and contribute to the fabric of

the community in too many ways to list.

Please keep the merchants of Verona in mind for stocking stuffers, last

minute gifts, gift certificates, and perhaps those hundreds of smaller

items found just below the top lines on your holiday lists.

Remember, by shopping locally, you will not only find great gifts, you will

also be helping to maintain the spirit that makes Verona an outstandingcommunity in which to live.

Wishing You a Safe and Joyous Holiday Season

The Verona Area

Chamber of Commerce

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Dr. Tami HuntDr. Emmylou Wilson

Optometrists

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Seasons Greetings!The holidays are upon us. The staff of Unified Newspaper Group that the pages that follow willhelp create a happy season for you and yours. There are gift ideas, shopping tips, events and sales.The pages are full of unique places for you to shop this holiday season and beyond.

This is the 15th year of publishing a holiday cookbook. Recipes have been submitted by the readersof our newspapers, the Oregon Observer, Stoughton Courier Huband Verona Pressas well as the

Great Dane Shopping News. There are terrific recipes for your holiday meals, to give as gifts and to

enjoy on a daily basis. Many thanks go to those who submitted their favorites.

We offer a sincere thank you to the advertisers on these pages for their continued support of this

annual gift guide and cookbook.

May this be the most wonderful time of the year for you.

133 Enterprise Drive Verona, WI 53593 608-845-9559

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How to establish gift spending limitsAs the cost of living continues to rise, holiday

shopping also has become much more expensivein recent years, and it can be easy for shoppers tooverextend themselves financially come the holidayseason.

According to a recent Gallup poll, the average

American plans to spend around $790 per holidayseason, although many go above and beyond thatamount. Starting off the new year in debt is a recipefor stress, which can have negative repercussions forthe rest of the year.

In addition to overspending during the holidayseason, many people stretch themselves thin onbirthdays, Valentines Day, Mothers Day and FathersDay. One way to make shopping more manageableis to establish spending limits that dictate how much

each family member can spend on each gift he or shebuys.

It is important to exercise tact when approach-ing the subject of gift limits. Discuss the topic withfriends and family members with whom you usuallyexchange gifts long before the holiday season. Agree

on a reasonable amount of money each person willspend on gifts. If necessary, ask everyone to writedown a figure and then determine the average, usingthat figure as your spending limit.

Establishing a spending limit makes it easier forevery family to afford their holiday purchases. Ifthere are six people on your shopping list and yourespending $50 per person, you know to allocate $300for gifts. Saving and budgeting can be adjustedaccordingly.

When no such limit is established, you may gooverboard to compensate, even if you cannot affordto do so.

Another way to save money is to suggest givingthe gift of experiences rather than tangible and poten-tially costly gifts. For example, take a loved one outfor dinner or suggest going on vacation together tomake better use of your collective funds. A well-timedextended family vacation in lieu of gift exchanges mayalleviate the stress of the holiday season, much ofwhich can be traced to holiday spending.

Establishing a gift-giving strategy and budget foreach person to work with can make for a more peace-

ful holiday season by freeing up time to spend withloved ones and placing the focus on family instead ofshopping.

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Shop locally this holiday seasonShopping is a big part of the holiday season, when

families and friends gather to reconnect and exchangegifts. While the popularity of shopping online has grown,such practices are not always eco-friendly or timely, asgifts bought online must be packaged and shipped, wastingvaluable resources and time that last-minute shoppers may

not have.The benefits of shopping locally go beyond convenience

and the chance to reduce your carbon footprint. The fol-lowing are a few ways that shopping locally this holidayseason can directly benefit your community and the peoplewho call it home.

Local economy

When men and women shop locally, they are puttingmoney back into their local communities. Local small busi-nesses may be owned by your neighbors, and it can becomforting to know that your holiday shopping dollars aregoing to support a neighbor instead of a large corporation.Local businesses also employ your neighbors, so shoppinglocal can strengthen the local economy by creating jobs thatmay not exist if you and members of your community failto support local small businesses.

Community identity

Local small businesses go a long way toward creating a

neighborhood identity, and that identity can create a stron-ger sense of community among you and your neighbors. Inaddition, a unique community identity can make your townmore attractive to outsiders, and that appeal can improvethe value of local real estate while also attracting morepeople to local businesses in your neighborhood.

Uniqueness of gifts

The gifts you buy when shopping locally also can benefityour community. Gifts purchased from small local business-es tend to be more unique than items bought from national

chains, as smaller retailers tend to sell more homemadeitems than their national competitors. Recipients of suchitems may find such gifts more thoughtful than mass pro-duced items bought from national chains, and the unique-ness of homemade gifts may encourage the gifts recipientsto visit your community and do some shopping, furtherbenefitting your local economy.

Customer service

The accessibility of customer service is another oft-overlooked benefit of shopping locally. When buying fromnational chains, especially during the holiday season when

such businesses may be overwhelmed with orders, makingcontact with customer service departments can be a try-ing exercise in patience. Long wait times on the phone oronline can make the process of contacting customer serviceextremely frustrating. But such frustration is rare when buy-ing from local businesses, as consumers can simply taketheir products into the store, where employees can imme-diately address their concerns. In addition, buying locallymakes it more convenient for friends and family memberswho also live in your community to return their gifts.815 North Main Street, Oregon 608-835-3191

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Research important when choosing a charityWere you nominated to do the ice bucket challenge

during the summer of 2014? This fundraiser for ALS, com-monly known as Lou Gehrigs Disease, swept social media,spurring the participation of private citizens, celebrities andeven world leaders. But the challenge also managed to raiseawareness and funds to go toward ALS research.

While the ice bucket challenge and similar social mediaphenomenons are spawned by good intentions, some peo-ple feel they pressure participants to donate money. Peerpressure should not be why a person donates to charity.When considering a charitable donation, it might be wiseto take the following approach before donating your timeand/or money.

Clarify your motives.Ask yourself why you want todonate? Perhaps you want to pitch in to help do your partin the fight against a societal ill such as homelessness? Ormaybe youre motivated to help after witnessing the aftereffects of a natural disaster? There are many worthy causes

out there in need of support, so clarify your motives beforedonating to be sure you and the organization you ultimatelychoose to work with or donate to are the right fit.

Do your research. Verify where your money will begoing once your donation is made. Do not hesitate to ask acharity to provide a rundown of where donations go so youcan see how funds are allocated. This can help you deter-mine if a charity is worth your efforts.

Select sustainable charities.You want a nonprofit thatcan sustain itself. Nonprofits that show a budget deficit fora few years in a row may not be sustainable or capable offulfilling their mission statements.

Make sure the charity is legitimate. Part of the prob-lem of peer-pressure-induced donations is they may notgive you time to research a charity. Links posted to socialmedia do not guarantee an organization is legitimate. Many

dummy organizations that appear exactly the same as legiti-mate organizations are set up to prey on thoughtful, well-intentioned prospective donors. The United States InternalRevenue Service maintains a list of all organizations regis-tered as charities at irs.gov.

Try volunteering first. Volunteer with a particularorganization to get a better feel for its efforts before mak-ing any donations. Hands-on research can illustrate how anonprofit manages funds, treats workers and accomplishesits mission.

Peer pressure to donate to a particular charity may resultin impressive fundraising, but it is not always the best wayto select a charity. Take your time to research several orga-nizations before choosing who to work with.

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Great gifts for people who love to readMany people love to read, and such people do not often

cause headaches for holiday shoppers. Readers typically areeasy to shop for come the holiday season, when shoppersstuck on what to get a friend or family member can alwaysfall back on a book or two if they know their loved one likesto get lost in a good book.

But books arent the only gifts shoppers can give thereaders on their lists this holiday season. The following area few gift ideas no book lover can balk at.

E-reader: Before buying an e-reader, shoppers maywant to first learn where the intended recipient of thisthoughtful gift stands on the book versus e-reader debate.Some book lovers feel a sentimental attachment to tradi-tional books, while others love the versatility of e-readers,many of which serve as tablets that allow users to perusethe Internet, play games and, of course, read books. Ifyour friend or family member does not have an aversionto e-readers, then this might make the ideal gift. The priceof e-readers varies depending on their capabilities, but youcan expect to spend anywhere from $50 to several hundreddollars depending on which model you ultimately choose.

Storage:For those readers who prefer traditional books,a new bookshelf can help them store their favorite titles.Books take up a lot of space, and avid readers tend to buymany new books each year, so homeowners and apartmentdwellers alike will no doubt appreciate the extra space tostore their collections. But even e-reader enthusiasts mayfind their storage filling up faster than they might haveliked. To remedy that problem, holiday shoppers can buy

a Wi-Drive with ample extra storage space so readers whokeep both books and movies on their e-readers and tabletshave plenty of extra space to store all of those new booksthey plan to read in the coming year.

Decorative bookends:Those who have a passion forbooks and home dcor might appreciate a unique set ofhandcrafted bookends to store the books they keep on theirdesks or those they keep out as decorative accents thatguests can enjoy when visiting. Such gifts will please yourfriends or family members who have a flare for interior

decorating while also appealing to their love of literature. Book club membership:A membership to a Book of

the Month Club may be right up the alleys of those readerswho read too fast to join a local reading group or simplydont have the time to devote to a community book club.Such memberships often sell classic titles and the latestbestsellers at a fraction of the cost of the publisher-estab-lished prices, and members typically can order as manybooks as they would like. This can be a great way for read-ers to find new titles and keep the books coming in withoutbreaking the bank.

Avid readers are passionate about their books, andholiday shoppers can feed those passions by giving theirfavorite readers gifts that indulge their love of literature thisholiday season.

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Gifts to keep kids engagedStore aisles are filled this time of year with every must-

have gift retailers can advertise. Children often plead andbeg for the hottest toys weeks ahead of the holidays, hopingto find their requests wrapped up come the big day.

But once the gift wrap is torn away and kids have playedwith their presents for a day, some already grow bored with

their new belongings and cast them aside. Certain toys arenot engaging enough to warrant extended periods of play no matter what the advertisements boast.

No gift-giver wants to spend money on a present only tohave it collecting dust days later. With that said, employ-ing these strategies can help anyone select a gift that willcontinue to inspire and excite children long after the holidayseason has come and gone.

Dont believe the hype.Its easy to fall hook, line andsinker for ultra-popular trendy gifts. While such gifts mayhave popular appeal, that does not mean theyre a perfectfit for your child. When shopping for youngsters come theholiday season, choose a gift because your child will trulyenjoy it and not because its the trendy item of the year.

Focus on the play factor. Too often shoppers getcaught up in toys appearances. Instead, think about howthe toys will work with imaginative play. The more a childcan envision himself doing with a particular toy, the morelikely he or she will exhibit a continued interest in that toy.

Look for minimal bellsand whistles.Kids often findtoys that leave more room forimagination more interestingthan toys that are loadedwith gadgets. Children prefer

to make up their own storiesand create modes of play thatare more about what theylike rather than the rightway to play or win.

Choose gifts that grow.Shoppers want to select gifts that are age-appropriate forchildren so they will be safe during play time. But shoppersalso should look for toys and activities that can be modi-fied and grow with the child as he or she ages. A game thatgets progressively harder through levels or a toy set thatcan be supplemented as kids grow older may make goodgifts. Musical instruments also can grow with a child, as theinstruments become easier to master with practice.

Figure out the childs interests.Toys that cater specifi-cally to a childs interests will be the most warmly received.It may take going the extra mile to find a gift that matchesa childs interest rather than picking up the first trendy giftyou see, but the results will be well worth it.

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Appetizers/BeveragesBaked Spinach-Artichoke Dip

Mary Lou Kollath

Heat oven to 350

Mix:1 cup mayonnaise or salad dressing

1 cup grated parmesan cheese

Stir In:1 can (14 oz.) artichoke hearts, drained and coarsely chopped1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed to drain1/2 cup chopped red bell pepper

Spoon mixture into 1-quart casserole dish and sprinkle with 1/4 cupshredded Monterey Jack or mozzarella cheese (1 oz.). Cover and bakeabout 20 minutes or until cheese is melted. Serve warm with baguetteslices or bread slices.

Reuben Casserole SnackEllen Pollan

1 can sauerkraut, rinsed and drained

2 cups shredded Swiss cheese1 cup mayonnaise2 (6 oz.) pkgs. corned beef, cold cut section diced or12 oz. sliced thin from deli.

Mix together in 1 lb. casserole dish. Bake at 350 until warm. Serve oversmall pumpernickel bread.

Cheese Spread BoursinEllen Pollan

1 clove garlic2 (8 oz.) pkgs. cream cheese, softened1 cup butter or margarine

1 tsp. oregano1/4 tsp. basil1/4 tsp. dill weed1/4 tsp. marjoram1/4 tsp. thyme1/4 tsp. pepper

Combine and pulse in food processor. Can be made in advance.

Red Kidney DipEllen Pollan

1 cup or 12 oz. can kidney beans2 onions, sliced6 Tbsp. oil2 Tbsp. oil

2 Tbsp. salt1/4 tsp. pepper2 limes, juiced2 tsp. chilly powder

Combine beans, three cups water and salt. Simmer for 1 hour Fry onionsin oil. Add tomato paste, salt, and pepper. Mix in beans and seasonings.

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Tofu Dip or Salad DressingEllen Pollan

1/2 lb. tofu, cut1-1/2 Tbsp. cider vinegar or lime juice3 Tbsp. olive oil or other oils1/4 - 1/2 Tbsp. curry powder1-2 garlic cloves2 - 3 Tbsp. grated cheeseSalad herbs (parsley, basil, chives)

Blend basic ingredients until smooth, using two or three seasonings.

Add a little liquid while blending if necessary. Let sit 1 hour orovernight for taste.

Egg NogEllen Pollan

6 eggs1/4 cup sugar1/4 tsp. salt1 quart milk1 tsp. vanilla

Combine all ingredients. Garnish and stir in chocolate curls, cinnamonstick, maraschino cherries, orange slices, extracts or flavorings,peppermint sticks or candy. 12 servings of 1/2 cup.

Mulled WineEllen Pollan

2 bottles fruity red winePeel from 1 orange6 whole cardamom pods, crushed5 whole cloves2 anise stars1 piece (1-inch) ginger root, peeled and thinly sliced1 cinnamon stick3/4 cup sugar, or to taste2 cups blanched, whole almonds

Combine wine, orange peel, cardamom, cloves, anise, ginger andcinnamon stick in large sauce pan. Let stand, covered, at room

temperature overnight. Stir in sugar, heat mixture, stir. Do not boil. Addalmonds to warm wine.

Nutmeg Coffee NogEllen Pollan

1 Tbsp. brown sugar1 egg yolk2 cups cream1 cup fresh coffee, hotDash of ground nutmeg

Combine sugar and egg yolk. Beat well. In a small sauce pan, heatcream. Slowly whisk in egg and sugar. Mix and carefully heat to justbelow boiling. Remove from heat. Sprinkle top with cream and eggmixture. Sprinkle with nutmeg. Serves 2.

Beer Cheese DipLaurel Trainor

2 (8 oz.) pkgs. of cream cheese1 envelope of Ranch dressing mix, dry2 cup shredded cheddar cheese1/2 cup beer

Mix altogether. Chill 1 hour. Great with pretzels.

Quick Chicken Liver CanapsKathryn Woods

1 lb. chicken livers, fresh or frozen1/2 cup fine bread crumbs1/2 bunch fresh parsley1 large onions2-1/2 tsp. salt1/2 tsp. pepperBread slices

Put livers, onions and parsley in food processor until well blended.

Remove and place in mixing bowl. Add bread crumbs, salt and pepper.Spread on slices of bread and fry in medium heated, buttered saucepanwith liver side down 2-3 minutes. Quarter bread diagonally. Serveimmediately. Makes 40-60 canaps.

Cranberry Meatball AppetizersLaurel Trainor

1 (16 oz.) can of sauerkraut1 can of whole cranberry sauce1 bottle of chili sauce1 bottle of water1 cup brown sugar

In a medium saucepan cook on medium heat until sugar dissolves andflavors blend. Pour over cooked meatballs arranged in a serving dish or

slow cooker. Serve warm. Can use frozen meatballs or turkey meatballs.

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Anything Goes BBQ SauceCarrie Jacobson

1 cup catsup1/2 cup water1/2 cup vinegar2 Tbsp. sugar1/4 tsp. nutmeg (measure accurately)salt & pepper to taste

Mix all of the ingredients and use as desired on pork chops, chicken, hotdogs and rice dishes.

Caramel Apple DipDarlene Groenier

16 individually-wrapped caramels, unwrapped1/4 cup water8 oz. cream cheese, softened1/2 cup brown sugar1 tsp. vanilla

In medium saucepan over medium-low heat, melt caramels with water,stirring frequently. Remove from heat and set aside.

In a medium bowl, cream together cream cheese, sugar and vanilla.Lastly, fold in caramel mixture into the cream cheese mixture. Serveimmediately with slices.

Breads/BreakfastOatmealEllen Pollan

3 cups water1-1/2 cups large-flake oats1/4 tsp. salt1/2 tsp. grated orange rind

1/2-3/4 tsp. grated nutmeg1 2-inch cinnamon stick or 1/4 tsp. ground cinnamon

Boil water. Add salt, orange rind, nutmeg, and cinnamon. Return to boil.Reduce heat. Simmer 10-15 minutes uncovered, stirring occasionally.Remove cinnamon stick if used. Serves 4.

Bacon BreadLeslie Alme

1 lb. bacon diced1 tsp. oil3/4 cup chopped green pepper3/4 cup chopped onion3 tubes (7.5 oz.) buttermilk biscuits1/2 cup melted butter1/2 cup shredded cheddar cheese

Cook bacon and drain. Saut pepper and onion. Cut biscuits into fourths.Place in large mixing bowl. Add vegetables, bacon, butter and cheese.Toss until well coated. Place in 10-inch tube pan that is sprayed withvegetable spray.

Bake at 350 for 40 min. Immediately after removing from oven invertpan onto a plate. Serve warm.

Caroles Cranberry BreadMary Lou Kollath

Combine in large bowl2 cups flour1 cup sugar1/2 tsp. salt

1/2 tsp. baking soda1-1/2 tsp. baking powder

In separate bowl, mix together1 beaten egg3/4 cup orange juice1/4 cup oil (or applesauce), blend well and add to the dry ingredients.

Add:1/2 cup nuts, chopped1 cup cut-up, raw cranberries

Grease and flour a large bread pan. Bake for 1 hour at 350 or until atoothpick comes out clean.

Cinnamon Raisin Butter BreadMary Lou Kollath

Mix together in large bowl2 cups flour2 tbsp. sugar1 tsp. cinnamon1/2 tsp. salt1 pkg. quick rise dry yeast

Add1-1/2 cups very warm water (120-130)2 Tbsp. soft butter

Beat on low speed with mixer until moistened. Beat on medium speedfor 3 minutes, scraping bowl occasionally.

Stir in3/4 to 1 cup raisins, uncooked, and 1-1/2 to 2 cups additional flour. It

will make a stiff batter.

No kneading is required. Just smooth the dough and pat into a greasedloaf pan. Let rise in a warm place about 30 minutes. Place oven rackin lowest position, and preheat to 375. Bake for 45-50 minutes oruntil loaf is golden brown and sounds hollow when tapped. Removefrom pan. Cool completely on rack before slicing. Can drizzle with thefollowing glaze if desired:

1/2 cup powdered sugar1/4 tsp. vanilla2 - 2-1/2 tsp. milk

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Brazilian LoafMary Lou Kollath

Dissolve 1 Tbsp. instant coffee powder in 1 cup boiling water. Pour over1-1/4 cups snipped Dates, set aside.

Stir Together2-1/4 cups flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt3/4 cup brown sugar

Combine1 beaten egg1-2 apples, shredded, to make 1 cup1/2 cup chopped Brazil nuts2 Tbsp. butter or margarine, melted

Stir this mixture into date/coffee mix, then add to the dry ingredients.Bake in greased loaf pan, in a 350 oven for 60-65 minutes. Cool for 5minutes before removing from pan.

Cheese and Sausage StradaEllen Pollan

4 eggs1-1 /2 cup milk

1 tsp. Dijon mustardPinch of cayenne1/2 tsp. Worcestershire sauce3 Tbsp. butter, melted and cooled8 slices of bread, crust removed3/4 lb. sharp cheddar cheese1/2 lb. sausage, fried and drained

In a bowl, combine the eggs, milk, mustard, cayenne, Worcestershiresauce and butter to create a custard. Grease a casserole dish. Layerone third of the bread, one third of the cheese, all of the sausage, halfremaining bread, half remaining cheese, and rest of bread. Press down.Pour custard over bread pudding. Sprinkle with remaining cheese.Drizzle with melted butter. Leave to chill overnight. Let stand 45

minutes. Bake at 350 for 1 hour and 15 minutes.

Carob Zucchini

Cream together 3/4 cup honey, 1/2 cup butter and 1/4 cup oil. Add 3eggs, 2 tsp. vanilla, 1/4 cup buttermilk and 3 cups grated zucchini.

Mix 2-1/2 cups whole wheat flour, 1/2 tsp. all spice, 1 tsp. bakingpowder, 1/2 tsp. cinnamon and 6 tsp. carob powder. Combine mixturesinto a greased 9x13 pan. Bake at 350 for 45 minutes.

Apple Cinnamon MuffinsEllen Pollan

3/4 cup oil2 cups flour1/2 tsp. salt1/2 tsp. baking powder2 tsp. vanilla1 cup raisins3 eggs1 cup sugar2 tsp. baking powder2 tsp. cinnamon1 cup apple, chopped1/2 cup nuts, chopped

Combine ingredients in a greased pan. Bake at 350 for 18-20 minutes.

Morning Glory MuffinsCyndy Woods

1 egg2 egg whites1/2 cup apple butter1/4 cup vegetable oil1 Tbsp. vanilla extract1-1/2 cup all-purpose flour1/2 cup whole wheat flour1-1/4 cup sugar

1 Tbsp. ground cinnamon2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt2 cups grated carrots (1/2 lb.)1 apple, peeled, chopped1 cup raisins2 Tbsp. finely chopped walnuts2 Tbsp. toasted wheat germ

Preheat oven to 375. Lightly oil muffin cups or coat with nonstickspray. In a bowl whisk together egg, egg whites, apple butter, oil andvanilla. In a large bowl stir together flours, sugar, cinnamon, bakingpowder and soda and salt. Stir in carrots, apple, and raisins. Stir in applebutter mixture until just moistened. Spoon batter into prepared muffin

cups, filling 3/4 full. In small bowl combine walnuts and wheat germ,sprinkle over muffins tops. Bake 15-20 minutes or until tops are goldenbrown and spring back when lightly touched. Let cool 5 minutes beforeserving.

PopoversCyndy Woods

1/3 cup plus 4 Tbsp. melted unsalted butter6 eggs2 cup milk2 cup flour1 tsp. saltAssorted jams

Preheat oven to 375. Grease each cup of popover tin with a teaspoon

of the butter. In a mixing bowl, whisk the eggs until frothy. Whisk inthe milk and remaining butter. In a mixing bowl combine flour and salttogether. Whisk the egg mixture into flour mixture and mix well. Pourthe batter into 10 of the prepared popover tins. Bake the popovers forabout 50 minutes, undisturbed. Remove from the oven and take out ofpan immediately. Serve with jam. Can use regular muffin tins.

Blue Corn CakesCyndy Woods

4-1/2 cup blue cornmeal3/4 cup all purpose flour1-1/2 tsp. sugar1-1/2 tsp. salt1/2 tsp. black pepper

3/4 Tbsp. baking soda1-3/4 cup buttermilk4 eggs1 small yellow onion, grated1/3 cup vegetable oil

Combine cornmeal, flour, sugar, salt, pepper, baking powder and bakingsoda in large bowl. Combine buttermilk, eggs, onion in a small mixingbowl. Mix well. Slowly add buttermilk mixture to dry ingredients andmix well. Heat oil in cast iron skillet or saut pan. Drop by 2 tablespoonsinto skillet; cook like pancakes. Great as garnish along with otherdishes. Makes 24-30.

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Christmas BreadKathryn Woods

1/2 lb. Brazil nuts1/2 lb. walnuts1/2 lb. pecans1 lb. pitted dates8 oz. dried apricot halves2 cups maraschino cherries, drained well1-1/2 cup flour1 tsp. baking powder

1 tsp. salt1-1/2 granulated sugar6 large eggs2 tsp. vanilla extract1/2 cup brandy or rumSelect one large or two small loaf pans to hold 12 cups.

Combine uncut nuts and fruit in large bowl. Measure flour, bakingpowder, salt and sugar, mix together. Mix with hands or large spoonuntil fruit and nuts are well- coated with flour mixture. Beat eggs untilfoamy; add vanilla. Pour egg mixture over fruit and nuts, combinethoroughly until well coated with batter. Press mixtures flat in pans tohold shape after baking.

Bake at 300, 45-60 minutes for small pans or 1.5-1.75 hours for largepan. Cake tester should come out clean. Remove from oven and spoonliquor over cakes immediately. Cool 10 minutes and remove from pans.Cut into thin slices.

Lemon Summer Squash BreadDarlene Gronier

1 cup melted butter2-1/4 cup white sugar1/4 cup plus 1 Tbsp. lemon juice2 tsp. lemon zest3 eggs3 cup flour1 tsp. salt1 tsp. baking soda

1 tsp. baking powder1-1/2 grated summer squash or zucchini

Glaze1 Tbsp. butter1/2 cup powdered sugar3 tsp. lemon juice

Preheat oven to 350. Spray 2 loaf pans. Melt butter in smallpan. Add sugar, lemon juice and zest. Add eggs, one at a time.Beat until batter in light and fluffy. Combine dry ingredientsin separate bowl. Add dry ingredients to lemon mixture. Mixlightly. Add grated squash and mix just until moist. Divide andpour into pans evenly. Bake for 1 hour.

While bread is baking prepare glaze. Melt butter. Remove from

heat. Add lemon juice and powdered sugar. Whisk until wellmixed. Add a small amount of water if a thinner consistency isdesired.

Remove warm bread from pans. Drizzle glaze over warm bread.Slice and serve.

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8/10/2019 2014 Msb

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Cranberry Coffee CakeEllen Pollan

2 cups flour3/4 cup sugar1-1/2 tsp. baking powder1/2 cup butter1 egg, beaten1 tsp. vanilla3/4 cup milk1 (16 oz.) can jelly cranberry sauce

Topping1/4 cup flour2 Tbsp. sugar1 Tbsp. butter

With a pastry blender, combine butter, egg, vanilla and milk. Add flourto mixture and mix until moist. Spread half of batter in a greased 9-1/4inch pan. Spread cranberry sauce over batter. Dollop remaining batteron top. Mix topping ingredients and spread on top of cake mixture. Bakeat 350 for 20 minutes.

MuesliEllen Pollan

1 banana1-1/2 cups milk1 pear, grated1 apple, grated1/2 tsp. ground hazelnut1/2 orange, squeezed1 cup muesli mix1 oz. half and half1/4 cup golden raisins1 tsp. honey1/2 lemon, squeezed1/2 cup plain yogurt

Blend all ingredients. Let stand 30 minutes before serving. Serve withchilled assortment of fruit and/or berries. Serves 4.

Excellent Pumpkin BreadCyndy Woods

2/3 cup shortening2-2/3 cup sugar4 eggs1 can (16 oz.) pumpkin2/3 cup water3-1/3 cup all-purpose flour2 tsp. baking soda1-1/2 tsp. salt

2 tsp. baking soda1-1/2 tsp. ground cinnamon1 tsp. ground cloves1/2 tsp. nutmeg1/2 tsp. pumpkin pie spice1/2 tsp. ginger2/3 cup parsley chopped nuts2/3 cup raisins (optional)

Heat oven to 350. Grease bottom only of 2 or 3 loaf pans. Mixshortening and sugar in large bowl. Add eggs, pumpkin and water.Blend in flour, baking soda, salt, baking powder and spices. Stir in nutsand raisins. Pour into pans. Bake until wooden pick inserted in centercomes out clean, about 1 hour, 10 minutes. Cool slightly. Loosen sidesof loaves from pans and gently remove. Cool completely before storing.

Refrigerate no longer than 10 days. Can make muffins from this recipe.Bake 25 minutes.

Banana MuffinsKathryn Woods

1-1/2 cup whole wheat flour1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1/2 cup brown sugar1+ cup mashed banana1/4 cup buttermilk1/2 cup vegetable oil1 egg, beaten

6 oz. mini chocolate chips

Mix first 4 ingredients. Beat egg. Then add sugar, buttermilk, bananaand oil. Pour all at once into dry ingredients. Add chocolate chips. Mixto moisten. Bake at 350 for 30 minutes.

Salads/Soups/SidesEasy Pesto Chicken Soup

Sue Hilscher

4 cups chicken stock3 cups fresh spinach2 cups shredded cooked chicken1/2 tsp. garlic powder1/2 tsp. onion powder1 Tbsp. sugar (optional)14 oz. can of cannelloni beans, rinsed & drained1/3 cup prepared pestoShredded parmesan cheese

In a pan on the stove, stir together chicken stock, spinach, chicken,garlic and onion powders, sugar and cannelloni beans. Over mediumhigh heat, bring to a boil, then reduce to simmer. Stir in pesto. Continuesimmering 10 minutes. Serve topped with parmesan cheese.

Michelles Easy Crock Pot SoupMary Lou Kollath

In a crockpot, put the following:

1 (30 oz.) bag frozen diced hash browns1 (32 oz.) box chicken broth1 (10 oz.) can cream of chicken soup or cream of celery soup3 oz. bacon bits (use only half, at first)

Cook on low for 8 hours. An hour before serving, cut an 8 oz. packageof cream cheese into small cubes. Place in crockpot, mix a few timesbefore serving. Then top with 1 cup shredded cheddar cheese and therest of the bacon bits.

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Lentil StewEllen Pollan

6 cups water2 cups lentil, dry1 cup onion, chopped1/2 lb. mushroom, sliced1 tsp. basil leaves2 tsp. salt2 celery stalks, diced4 carrots, cut

1 can stew tomatoes1 garlic clove, chopped4 large potatoes, cut in 1/2 inch portions2 Tbsp. vinegar

Boil water in large pot. Rinse lentils in cold water. Drain. Slowly add toboiling water. Reduce heat. Simmer 1 hour. Add additional ingredientsexcept vinegar. Cook at simmer for 1 hr. until lentils and potatoes aretender. Add vinegar. Simmer for 5 minutes. Serves 8.

Broccoli SaladEllie Tone

1 broccoli bunch, chopped into bite-sized pieces1 small bunch green onions, chopped1/2 cup white raisins or dried cranberries

1/2 cup walnuts, chopped4 bacon slices, fried crisp and crumbled

Dressing3/4 cup mayonnaise1/3 cup sugar2 Tbsp. vinegar

Mix salad ingredients. Mix dressing, and combine with salad. Chillbefore serving.

Gingered Green BeansEllen Pollan

1 Tbsp. butter1 small onion, thinly sliced

2 tsp. ginger, finely chopped1/4 tsp. fennel seeds, chopped1/4 tsp. salt1 lb. green beans, cut into 1/2 inch pieces1/4 cup chicken broth

Heat butter in large skillet. Add onion, ginger, fennel seeds and salt.Saut until onion is glazed. Add beans and broth. Cover and cook untilbeans are tender and crisp. Serves 4-6.

Cranberry SaladEllen Pollan

1 (large pkg.) raspberry Jell-o1 can (20 oz.) crushed pineapple1 jar or can cranberry-orange relish

In a blender, prepare raspberry Jell-o with 1 cup boiling water. Add1 can pineapple with juice. Puree. Chill. When somewhat thickened,add cranberry-orange relish. Pour in 9x13 inch pan or dish. Chill inrefrigerator until served. Garnish with orange slices. Twist. Add dashof mayonnaise with concentrated orange juice, cranberry juice, or

raspberry juice.

Pickled BeetsEllen Pollan

16 oz. can beets, diced1/2 cup vinegar1/2 tsp. cinnamon1/2 tsp. cloves1/2 cup sugar

Drain beet juice into sauce pan. Bring to boil. Cook for five minutes andadd sugar. Pack beets into a quart jar and cover with liquid. Let stand24 hours. Serves 4.

Baked Risotto with Asparagus,Spinach and Parmesan

Kathryn Woods

1 Tbsp. olive oil1 cup onion, finely chopped1 cup Arborio rice8 cup fresh spinach with stems removed2-1/2 cup chicken broth1/4 tsp. coarse salt1/4 tsp. nutmeg1/2 cup grated parmesan cheese, divided1-1/2 cup fresh asparagus, sliced diagonally

Heat oil in Dutch oven over medium. Add onion and cook 4 minutes oruntil tender. Add rice, stir well, stir in spinach, broth salt and nutmeg.

Bring to simmer and cook 7 minutes. Stir in 1/4 cup of cheese. Coverand bake in the preheated 400 oven for 15 minutes or until liquidis almost absorbed. Remove from oven and transfer to serving dish,sprinkle with remaining parmesan. Serves 8.

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8/10/2019 2014 Msb

17/28


Colettes Sweet PotatoesEllie Tone

4-5 large sweet potatoes, cooked and mashed1 butter stick3/4-1 cup brown sugar1 small can crushed pineapple or pineapple tidbitsChopped pecans

Mix everything except pecans. Put in casserole dish, and top withpecans. Bake at 350 until heated through, about 20 minutes.

Tomato and Basil SaladEllie Tone

8-10 tomatoes, good variety3 Tbsp. extra virgin olive oil1 Tbsp. balsamic vinegarGood handful of basil leavesSea saltGround pepper

Slice tomatoes and arrange on a serving plate. Whisk together oil andvinegar. Drizzle over tomatoes. Tear basil leaves and put on top of

tomatoes. Season with salt and pepper. Serve immediately.

If making ahead, season just before serving since the salt will draw outthe liquid from the tomatoes. Serves 4.

Main DishesHam and Swiss Crescent Braid

Cyndy Woods

3/4 cooked ham, chopped (2-1/2 cups)1 cup Green Giant Select Frozen 100% broccoli florets, thawed4 oz. (1 cup) shredded Swiss cheese1 (4 oz.) jar Green Giant sliced mushrooms1/2 cup mayonnaise or salad dressing1 Tbsp. honey mustard2 (8 oz.) cans Pillsbury Refrigerated Reduced Fat or Regular CrescentDinner Rolls1 egg white, beaten2 tsp. slivered almonds

Heat oven to 375. Use ungreased large rectangular baking stone orspray cookie sheet. In large bowl combine ham, broccoli, cheese,mushrooms, mayonnaise and mustard. Mix well.

Unroll both cans of dough. Place dough with long sides together onungreased stone forming 15x12 rectangle. Press edges and perforationsto seal. Spoon ham mixture in 6-inch strip length wise down center of

dough. With scissors or sharp knife make 1-1/2 inch slits along sides ofdough within one inch of filling. Twisting each strip once, alternatingcross strips over filling. Tuck ends under and press to seal. Bake at 375for 28-33 minutes or until deep golden brown. Cool 5 minutes. Cut intocrosswise slices. Serves 8.

Pecan ChickenCyndy Woods

2 cups finely chopped pecans1 stick melted butter for pecans1-1/2 lb. skinless, boneless chicken breast, cut crosswise into 1/2 inchwide strips1/2 tsp. salt1/2 tsp. black pepper1/2 tsp. garlic powder1-1/2 tsp. Duck Commander Cajun seasoning (mild or zesty) or other6 Tbsp. butter for chicken1/2 cup olive oil1/2 cup brown sugar1/3 cup maple syrup

Heat oven to 250. Arrange pecans in single layer on cookie sheet. Addmelted butter on top of pecans. Bake for 15 minutes, until lightly crisped(watch carefully, they can easily burn). Take pan out of oven and turnoven up to 375.

Lay chicken out flat and season with next four ingredients. In largeskillet, melt 6 Tbsp. butter with the olive oil on medium heat. Addchicken and cook until lightly browned, about 2 minutes per side.Transfer chicken to casserole dish. Add brown sugar to skillet and cookfor 1 minute. Pour this over chicken. Cover casserole with lid or foil andbake 12-15 minutes, until chicken is cooked through. Use fork to test.

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8/10/2019 2014 Msb

18/28


Stuffed Cabbage LeavesEllen Pollan

2 large cabbage heads1/4 cup rice1/4 cup yellow split peas1 onion, sliced1 lb. ground meat1/2 cup oil2 Tbsp. tomato paste1/4 cup parsley, chopped

2 Tbsp. mint, chopped2 Tbsp. dill, chopped1 Tbsp. tarragon chips1 tsp. salt1/4 tsp. pepper1/2 tsp. cinnamon1-1/2 cups tomato juice1/3 cup sugar1/3 cup vinegar or lemon juice

Core and unpack cabbage leaves. Place into boiling water for fiveminutes. Cook rice and split peas in 2 cups water. Add salt and cook for20 minutes. Saut onion and meat in 1/4 cup oil and tomato paste. Mix.Remove leaves. Fill and roll. Place in a greased dish. Bake, covered, at350 for 35 minutes. Serves 6.

Overnight Tuna CasseroleMary Lou Kollath

In a bowl, combine until smooth:1 can (10 3/4 oz.) cream of celery soup, undiluted1 cup milk

Add1 can (6 oz.) tuna, drained1 cup uncooked elbow macaroni1 cup frozen peas1/2 cup chopped onion

3/4 cup shredded cheddar cheese

Mix well, pour into greased 2 quart casserole. Cover and refrigerateovernight.

The next day, microwave on high for 15-17 minutes while covered oruntil bubbly. Uncover; sprinkle 1/4 cup shredded cheddar cheese overtop. Let stand for 5 minutes or until melted. Makes 4 servings.

Grandma Cs Pressed ChickenMary Lou Kollath

Wash and cut up one chicken. Put in a cooking pot. Cover with water,adding salt, pepper, onion and sage. Boil until the meat falls off thebones. Remove meat, but save the water.

Put meat into a big pan so you can remove all the skin, fat and bones.Use two forks (or your hands) and shred meat as finely as possible. Thenput the meat back into the water it was cooked in and simmer for about20 minutes, or until the juice is pretty well used up. Pour meat and juiceinto a cake pan or something similar. You may have to season the meatagain, use your own judgment. If any grease rises to the surface, spoonit off, press the meat in firmly and keep in a cold place. Delicious whenused for sandwiches!

Thai Pork with Peanut SauceEllie Tone

1/4 cup flour1 tsp. ground cumin1/4 tsp. cayenne pepper

1/2 tsp. salt2 Tbsp. vegetable oil4 boneless pork chops, about 3/4 inch thick1/3 cup chicken broth1/2 cup coconut milk2 Tbsp. peanut butter1 tsp. ground ginger1 tsp. salt1/4 cup chopped green onions1/4 cup sliced red bell pepper1/4 cup chopped dry roasted peanuts1/4 cup chopped fresh cilantro

On a plate, combine flour, cumin, cayenne pepper and 1/2 tsp. salt. Stirto distribute the spices. Coat pork chops with the flour mixture, and

shake off any excess.

Heat oil in large skillet. Fry pork chops about 4 minutes per side, untilcooked through.

While pork chops cook, stir together chicken broth, coconut milk,peanut butter, honey, ginger and 1/4 tsp. salt. Remove pork chops andplace on a serving platter. Keep warm.

Pour peanut butter sauce into skillet. Cook, stirring constantly for 2minutes or until thickened. Pour peanut sauce over the chops, andgarnish with the green onions, bell pepper, roasted peanuts and cilantro.

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8/10/2019 2014 Msb

19/28


Tofu BurgersEllen Pollan

12 oz. tofu, firm, mashed2 eggs1 cup bread crumbs1 med. onion, minced3/4 cup nuts, finely chopped1 garlic clove, minced2 Tbsp. parmesan cheese1/2 tsp. anise, ground

1/2 tsp. fennel, groundSeasonings (paprika, salt)1/4 tsp. coriander, ground1/4 tsp. garlic cloves1/4 tsp. pepper, ground1/4 tsp. cayenne pepper, ground

Combine in a bowl and mix until tacky. Rest 5-10 minutes. Make intopatties. Fry in hot oil to brown. Place on cookie sheets, and bake at 350for 20 minutes. Serves 9.

Veggie BurgerEllen Pollan

1-1/2 cups sunflower seeds, ground and packed1/2 cup carrot, grated

1/2 cup celery, chopped2 Tbsp. onion, diced1 Tbsp. parsley, diced1 Tbsp. pepper, ground1/8 tsp. basil1 Tbsp. oil1 egg, beaten1/2 tsp. sea saltSuggested: small amount of tomato sauce or water

Mix vegetables, basil and ground sunflower seeds. In a separate bowl,mix egg, oil and salt. Combine everything. Moisten with water ortomato sauce. Form into patties and arrange in an oiled baking dish.Bake at 375 for 15 minutes on one side. Then turn and bake 10 minuteson other side. Makes 12 burgers.

Note: Grind sunflower seeds in grain mill, blender or food processor

Curried Sweet Potato LatkesEllen Pollan

2/3 cup flour2-1/4 tsp. curry powder2 tsp. brown sugar, packed1-1/2 tsp. white sugar1-1/4 tsp. baking powder3/4 tsp. red pepper, ground3/4 tsp. cumin, ground1/2 tsp. paprika2 large eggs, beaten

1 lb. sweet potatoes, peeled and coarsely gratedsalt and pepper to taste3/4 cup peanut oil for frying

Whisk flour, curry powder, sugar, baking powder, red pepper, cuminand paprika in large bowl. Stir eggs into dry ingredients to form a thickbatter. Add sweet potatoes, salt and pepper. Mix well.

Heat oil on medium-high heat in large, heavy skillet. Drop enoughbatter into hot oil to for four inch latkes when pressed down. DO NOTCROWD! Fry until golden brown, about four minutes per side. DRAINON PAPER TOWEL. Makes 12 latkes.

Seafood BrochettesEllen Pollan

6 shrimp, medium, deveined, tails on3/4 lb. sea scallops12 cherry tomatoes1 large green pepper, cut into sections1/2 lb. pineapple, canned or fresh1 medium onion, cut into 6 wedges

Marinade1/2 cup dry sherry

2 Tbsp. sesame seed oil1 Tbsp. sesame seeds1 clove garlic, chopped1/4 tsp. salt and pepper2 Tbsp. ginger, fresh, grated

Combine marinade ingredients in a shallow bowl. Coat shrimp and seascallops with marinade at room temperature. Let stand for 30 minutes.Drain. Thread shrimp and scallops on six skewers, alternating withvegetables and pineapple.

BROIL or GRILL four to six inches from heat for 8-10 minutes or untilcooked. Brush with reserved marinade as turning. Serve with steamedrice.

Salmon Noodle CasseroleEllen Pollan1 (15 oz.) can salmon3 Tbsp. butter or margarine2 Tbsp. flour1/2 tsp. dry mustard1 (13 oz.) can evaporated milk1 (15 oz.) pkg. frozen vegetables (mixed vegetables suggested)3 cups wide noodles, cooked1-2/3 cups shredded cheese, divided

Drain salmon and put in a bowl. Melt butter in a pan. Add flour anddry mustard. Gradually stir in evaporated milk. Cook over medium heatuntil thickened. Stir in vegetables, cooked noodles and 1 cup cheese.Gently fold in salmon.

Pour into greased 2 quart baking dish. Bake, covered, at 350 for30 minutes. Sprinkle remaining cheese in last five minutes. Cookuncovered until brown on top. Serves 6.

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Alices Norwegian PastiesMary Lou Kollath

Dough Recipe6 cups flour1 cup lardsalt

Filling2 lbs. raw roast beef, cubed1 or 2 raw pork chops, cubed (these add juiciness)1 potato for each pastie, cut in small pieces

carrots and onions, cubedPlace vegetables and meat into circle of dough. Fold until all arecovered. Place in pan or on a cookie sheet with edges, and bake in 450oven for 10 minutes, then at 375 for 1 hour, until brown.

Spaghetti Pizza PieEllen Bratz

8 oz. spaghetti, cooked and drained1/2 cup grated parmesan cheese1 egg, lightly beaten1 lb. ground beef, cooked and drained1 pkg. shredded mozzarella cheese

Toss cooked spaghetti, parmesan cheese and egg into a bowl. Place on a 9inch pie plate. Press along bottom and sides to form crust. Mix cooked meatand spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinklewith mozzarella cheese. Bake at 350 for 30 minutes or until thoroughlyheated. Let stand five minutes before cutting into wedges. Makes 8 servings

Bruces Famous Barbeque RibsEllie Tone

Rib preparation2 cups water2 cups liquid smoke flavoring3-1/2 lbs. ribs

Sauce1/4 cup chicken stock2 cups ketchup1 tsp. maple syrup1/3 tsp. granulated garlic1/4 tsp. black pepper2-1/2 Tbsp. salad oil1-3/4 tsp. liquid smoke1 tsp. yellow mustard1 tsp. Worcestershire sauce1 bay leaf3 Tbsp. white vinegar3 Tbsp. orange juice

In a large container, mix two cups of water and one cup of liquid smokeflavoring. Place ribs in the marinade for 15 minutes. Then place ribsinto roasting pan (using most of the liquid if desired), and cover withaluminum foil. Bake at 375 for 2-3 hrs. until fully cooked and just

tender. Remove from oven and allow ribs to cool at room temperaturefor a maximum of 30 minutes. At this point, you can cover, label, dateand place in refrigerator for cooking later if desired.

For the barbecue sauce, place chicken stock, ketchup, maple sugar, garlic,black pepper, salad oil, liquid smoke, yellow mustard, brown sugar,Worcestershire sauce and bay leaf in a large stock pot. Bring to a boil. Addwhite vinegar and orange juice. Simmer for another 5 minutes. DO NOTOVER BOIL. Over boiling the orange juice and vinegar will cause the sauceto taste bitter. Pull out the bay leaf and discard after the cooking process.

Place cooked ribs on the grill, bone side down. Then turn over to grillthe meat. Turn bone side up and brush with the barbecue sauce. Whenhot, remove from grill and brush with additional sauce before serving.

Sweet Potato CasseroleErin Charles

5 lbs. sweet potatoes, cut into chunks1-1/4 tsp. salt, divided, plus more for boiling potatoes15-20 coarsely-broken gingersnap cookies1/2 cup flour1/2 cup brown sugar1/2 cup butter, cut into cubes1/4 cup dark molasses1/2 cup half-and-half

2 tsp. vanilla extract1/2 tsp. cinnamon1/4 tsp. ground nutmeg2 large eggs

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.

Place potatoes in a large pot, cover with salted water. Bring to a boil,reduce heat, and simmer until potatoes are very tender, about 14-16minutes. Drain and set aside to cool.

Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4tsp. salt in a food processor, pulse once or twice to combine. Add thebutter and pulse a few more times (the cookies should still be in smallchunks).

Once the potatoes are cool, remove the skins. Make into a chunky puree

in a blender, food processor, or by hand using a potato masher.

In a large bowl, whisk together the molasses, half-and-half, vanilla,cinnamon, nutmeg, eggs, and remaining 1 tsp. salt. Add the potatopuree; mix thoroughly. Transfer to a baking dish. Sprinkle the toppingevenly over the dish. (May be covered in several layers of plastic wrapand frozen for up to three weeks. Thaw in the refrigerator overnight,bring to room temperature, and continue.) Bake for 45 minutes, or untilthe top is lightly browned.

Stuffed Green Peppers withBrown Rice, Italian Sausage and Parmesan

Cyndy Woods

1 cup long grain brown rice

4 large green bell peppers, bottoms leveled, cap end cut out seedsremoved. Save cut offs for use.1 large onion, diced2 tsp. + 1 Tbsp. olive oil2 links turkey sweet Italian sausage (or choice). Use diced mushroomsfor vegetarian version1/2 tsp. ground fennel1/2 dried Greek or Turkish oregano1/2 cup grated parmesan cheesesalt and fresh ground black pepper to taste1/4 cup grated mozzarella cheese

Cook rice according to package directions or use rice cooker. Preheat ovento 375 . Place hollowed peppers in baking dish coated with olive oil.

Dice remaining saved green pepper pieces with onion into fairly smallpieces. Heat 2 tsp. olive oil in large skillet. Add diced onions, peppersand stir to cook for 3-4 minutes. Remove from pan and cook sausagein 1 Tbsp. of oil in same pan until lightly browned. To this add onionand peppers back in along with cooked rice, fennel, oregano, parmesancheese and season with salt and fresh ground black pepper to taste.Cook just to warm about 1-2 minutes. Stuff this filling mixture into thehollowed out peppers, using a spoon to press mixture down into peppershells. Place in preheated 375 oven and bake 30 minutes. Remove andput a generous pinch of grated mozzarella on top of each pepper. Returnto oven and bake another 15-20 minutes more. Serve hot. You can freezeleftover peppers for a month or two.

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Ham a la KingCyndy Woods

1 pkg. (10 oz.) frozen puff pastry shells1/4 cup butter1/4 cup all-purpose flour1 tsp. chicken bouillon granules1/2 cup hot water1-1/2 cup milk1 cup onions, chopped3 slices American cheese

1 tsp. Worcestshire sauce1 tsp. prepared mustard2 cup cubed fully cooked ham1/2 cup frozen peas, thawed, optional1/2 cup carrots, sliced

Bake pastry shells according to package directions. Meanwhile, in asaucepan, melt butter, whisk in flour until smooth. Dissolve bouillon inwater. Gradually add milk and bouillon to saucepan. Add onions. Bringto boil and cook stirring for 2 minutes or until thickened.

Reduce heat, add cheese, Worcestershire sauce and mustard until cheeseis melted. Add ham, peas and carrots, heat through. Serve in pastryshells. Serves 6.

Swedish Meatballs with Sour CreamEllen Pollan

2 lbs. ground beef or mixed pork and beef2 cups bread crumbs2 Tbsp. onion, chopped finely2 tsp. salt1 tsp. nutmeg2 Tbsp. butter, softened2 cups beef broth1 lb. mushrooms, quartered and sauted1 cup red wine16 oz. pkg sour cream

Mix beef, bread crumbs, onion, salt, nutmeg and softened butter. Forminto meatballs. Bake at 350 for 15-20 minutes until brown. Add beef

broth. Cover pan tightly with foil. Continue baking 30 minutes. Removemeatballs and keep warm. Skim off fat. Boil liquid to reduce to half.Add mushrooms, wine and meatballs. Simmer for 5 minutes. Stir insour cream. Heat through. DO NOT BOIL. Serve over buttered noodles.

Spicy RibsEllen Pollen

4 pork loin back ribs2 chili sauce bottles1 (32 oz.) ketchup bottle1/4 cup vinegar1/2 cup brown sugar1 medium orange1/2 cup soy sauce

1 cup sherry wine1 tsp. Tabasco1 small onion, diced1 small green pepper

Rub ribs with brown sugar. Brown in oven, squeezing juice of orangeon ribs while browning. Combine remaining ingredients. Add to ribs.Bake at 350 for 1-1/2 hrs. Rest 10 minutes. Serve with garnish of cutorange slices. Serves 8.

Sassy Salmon BurgersKathryn Woods

1 (14-16 oz.) can salmon, drained, skin/bones removed1 cup toasted wheat germ, divided1 Tbsp. lemon juice, fresh1/3 cup green onions, sliced3 egg whites, divided4 Tbsp. water, divided2 Tbsp. Miracle whip or mayonnaise, preference1/4 - 1/2 tsp. hot pepper sauce1 Tbsp. canola oil

In medium bowl, combine salmon, 1/2 cup wheat germ and onions. Insmall bowl beat 2 egg whites with 2 Tbsp. water, pepper sauce. Add tosalmon mixture; mix well. Shape into 4 patties, each about 1-inch thick.In shallow dish place remaining wheat germ. In second shallow dish, beatremaining egg white with remaining 2 Tbsp. water and 1 Tbsp. lemon

juice until frothy. Dip patty in wheat germ, then egg mixture then againin wheat germ. Heat large nonstick skillet. Add oil. Cook patties overmedium heat 3-4 minutes on each side or until golden brown. Serves 4.

Lisannes Berry Beef RagoutLisa Mastny

3 lbs. beef top round, cut into 1 inch cubes3 Tbsp. oil2 tsp. salt

1/2 tsp. pepper3/4 tsp. dried thyme, crumbled1-1/2 tsp. minced garlic1-1/2 cups dry red wine1 (14 oz.) can beef broth2 Tbsp. red wine vinegar2 Tbsp. tomato paste3 medium onions, thinly sliced1 (12-oz.) pkg. fresh cranberries, coarsely chopped (about 3-1/3 cup)3/4 cup firmly packed brown sugar1/2 cup flour2 (16-oz.) pkgs. bow tie pastavegetable oil1/4 cup margarine or butter

2-1/4 tsp. poppy seedsSnipped fresh parsley

In large Dutch oven, brown half the beef in half the oil until wellbrowned; remove meat and repeat with remaining beef. Pour off anyremaining oil. Return all meat to Dutch oven. Stir in salt, pepper, thyme,garlic, wine, broth, vinegar, tomato paste and onions. Bring mixtureto a boil. Reduce heat, simmer, covered, until meat is tender, (about 1hour). Stir occasionally. Refrigerate, uncovered until cool; cover andrefrigerate several hours or overnight. Combine cranberries, brownsugar and flour, refrigerate, covered. Cook pasta in salted water (8quarts water, 2 teaspoons salt), for 10 minutes. Drain, cover top edge ofpasta with plastic wrap; refrigerate.

To serve: About 30 minutes before serving reheat ragout to boiling,

stirring often. Stir in cranberry mixture. Simmer until ragout isthickened (about 10 minutes), stirring occasionally. Bring water to aboil in large Dutch oven; stir in bow ties. Heat until almost tender (about5 minutes). Drain; toss with butter and poppy seeds. Spoon pasta intoheated serving dish. Spoon ragout into another heated serving bowl;garnish with parsley. About 12 servings. (Three pounds boneless porkcan be substituted for the beef.)

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Excellent Chicken TetrazziniCyndy Woods

1 4 lb. roasting chicken1/2 lb. thin spaghetti1 stick butter1/2 cup green pepper, chopped1/2 cup red pepper1 large onion, chopped1 small jar pimentos, chopped2 cans cream of mushroom soup

1 tsp. chicken bouillon3 Tbsp. amaretto coffee creamer1/2 cup heavy cream1/4 tsp. celery salt2 Tbsp. Worcestershire sauce1/2 tsp. white pepper5 oz. almonds3/4 lb. cheddar cheese, grated8 oz. pkg. mushrooms, peas and carrots

Bake chicken, long, low and slow and remove from bones. Cook anddrain spaghetti. Rinse. Melt one stick of butter in frying pan. Add greenpepper, onion, pimientos, cream of mushroom soup, bouillon, heavycream, celery salt, Worcestershire sauce, peppers and almonds. Put halfof the cheese with the spaghetti in a 9x13 inch pan. Mix the chicken with

the cream sauce and pour over the pasta and cheese. Sprinkle remainingcheese on top. Bake at 350 until hot and bubbly.

Chicken Catch-a-ColaCyndy Woods

2/3 cup seasoned dry breadcrumbs1 tsp. paprika1/2 tsp. salt1/4 tsp. ground black pepper4 skinless, boneless chicken breast halves, pounded to 1/2 inchthickness1 Tbsp. butter1 cup cola3 oz. deli ham slices

1 cup fresh mushrooms1/2 cup cooking sherry1 Tbsp. balsamic vinegar1/2 cup sour cream

Combine breadcrumbs, paprika, salt, pepper in a zip-top plasticbag. Place chicken in bag and shake to coat. Melt butter in largeskillet over medium heat. Add chicken and cook 4 minutes oneach side or until brown. Remove chicken to plate, keep warm.Pour cola into the skillet and stir to loosen browned bits frompan. Add ham, mushrooms, sherry and vinegar. Reduce heat tomed-low and simmer, uncovered, until liquid has reduced byhalf. Stir in sour cream and return chicken to pan. Cover, simmer5 minutes until chicken is cooked. Serves 4.

Seafood RoyalCyndy Woods

1 cup uncooked rice (10 oz.) cans cream of shrimp soup1 cup milk2/3 cup mayonnaise1 tsp. Creole seasoning (Cajun)1 (6 oz.) can crabmeat, drained, flaked1 onion, chopped1 cup celery, chopped1 cup corn

4 Tbsp. snipped parsley1 (8 oz.) can sliced water chestnuts, drained1/2 cup slivered almonds

Cook rice according to package until fluffy.

In large bowl, combine soup, milk and mayonnaise; mix well. Addshrimp, crabmeat, onion, celery, corn, parsley, water chestnuts and 1/2tsp. each of salt and pepper. Fold in rice and mix well. Pour into buttered3 quart baking dish. Sprinkle almonds over top of casserole. Bake 325for 25 minutes, uncover and bake additional 10 minutes.

BBQ BrisketCyndy Woods

1/2 cup ketchup1/2 cup apple cider1/4 cup cider vinegar1 Tbsp. Worcestershire sauce1-1/2 Tbsp. garlic, finely chopped1/4 cup dark brown sugar1 3-lb. brisket1 tsp. salt1/4 tsp. black pepper1 Tbsp. vegetable oil1 lg. yellow onion, chopped

Whisk the first 6 ingredients together in a medium bowl until smooth.Set aside. Season meat with salt & pepper. Heat oil over medium-high ina large Dutch oven. Add the brisket and brown all sides, about 4 minuteseach. Add the onions and ketchup mixture and stir to combine. Cover,

transfer to preheated 325 oven and braise until meat is very tender andpulls apart easily with fork, about 2-1/2 hours.

Ham and Spaetzle BakeCyndy Woods

3/4 cup uncooked Spaetzle1/3 cup finely chopped onion1 tsp. butter2 tsp. all-purpose flour1/2 cup 2% milk3/4 cup fresh broccoli florets1/3 cup shredded Gruyere cheese1/3 cup cubed deli ham1/2 tsp. ground mustard

1 tsp. honey mustard1/8 tsp. black pepper

Cook Spaetzle according to package directions. Meanwhile, in a smallsaucepan, saut onion in butter until tender. Stir in flour; graduallyadd milk. Bring to boil; cook and stir for 2 minutes or until thickened.Remove from heat. Drain Spaetzle; stir the Spaetzle, broccoli, cheese,ham, mustard and pepper into white sauce. Transfer to a 3-cup bakingdish coated with non-stick cooking spray. Bake, uncovered at 375 for15-18 minutes or until bubbly. Serves 2.

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DessertsMicrowave Special K Bars

Lisa Alme

1 cup sugar1 cup Karo syrup1 cup peanut butter6 cups Special K cereal1/2 bag butterscotch chips1/2 bag chocolate chips

In a microwave safe bowl, microwave sugar and Karo syrup for 3 minuteson high, stir. Add 1 cup peanut butter and microwave 30 seconds on high,stir. Add 6 cups Special K and stir. Put in a buttered 10x13 pan.

Microwave chips until melted. Spread over top of bars. Let stand 1 hr.before cutting.

Potato Chip CookiesLisa Alme

3/4 cup butter1 tsp. vanilla3/4 cup sugar

1/2 tsp. baking powder1 egg yolk1/2 cup coconut flakes1-1/2 cup flour3/4 cup crushed potato chips1/2 tsp. baking soda

Sift dry ingredients together, crush potato chips. Cream butter and addegg yolk, beat well, add vanilla, blend dry ingredients together. Fold incrushed potato chips and coconut flakes. Form balls size of walnut presswith fork that is dipped in water. Bake at 350 for about 10 minutes untillight brown around edges.

Yum Yum Coffee CakeLisa Alme

1/3 cup brown sugar1 tsp. vanilla1-1/2 cup white sugar1 cup sour cream1 tsp. cinnamon2 cups flour1 cup chopped nuts (optional)1 tsp. baking soda1 stick butter1 tsp. baking power2 eggs1 tsp. salt

Combine butter, 1 cup sugar, eggs, vanilla, sour cream, flour, baking soda,baking powder and salt. Pour 1/2 of this batter in 9x13 greased pan. Mixtogether brown sugar, 1/2 cup white sugar, cinnamon and nuts. Sprinkle 1/2of this topping over batter. Drop by spoonful of remaining batter on top.Sprinkle remaining topping over batter. Bake at 350 for 35-40 minutes.

Crumb Topping for Fruit PiesMary Lou Kollath

Mix Together2/3 cup flour1/2 cup sugar1/4 cup cold butter

Spread over top of pie, bake at 450 for 10 minutes. Then reduce heat to 350.Bake pie 50-60 minutes longer until the topping is golden brown and bubbly.

One Bowl Apple CakeMary Lou Kollath

Mix Together2 eggs1-3/4 cup sugar2 heaping tsp. cinnamon1/2 cup cooking oil6 medium apples, coat with above mixture as you slice them2 cups flour2 tsp. baking powder

Mix well and pour in a 9x13 greased pan. Bake at 350 for 50-55 minutes.

Minty Ice Cream PieBarbara Finke

1 pkg. thin chocolate covered mint candies1 qt. vanilla ice cream softened2 Tbsp. crme de menthe liqueur1/8 tsp. green fold coloring1 9-inch chocolate graham cracker pie shell

Save 8 candies, chop remaining. Add ice cream and crme de menthe, mixwell, and pour into pie shell. Place remaining candies around edge of ice creammixture, push down into ice cream mixture. Cover and freeze for 4 hours.

Easy CakeMary Lou Kollath

1 angel food cake mix1 can pie filling, any flavor

Mix together. Bake in a 9x13 pan for 37-47 minutes at 350.

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Cookie TurkeysMary Lou Kollath

40 fudge-striped cookies1/4 cup chocolate frosting2 pkgs (5 oz. each) chocolate covered cherries20 pieces candy corn

Place 20 cookies on flat surface, solid chocolate side down. Withfrosting, attach a chocolate covered cherry to the top of each basecookie. Position another cookie perpendicular to each base cookie,attach with frosting.

With a dab of frosting, attach one piece of candy corn to the front ofeach cherry for the head. Let stand until set. Makes 20 servings

Old Ladys DessertMary Lou Kollath

12-15 graham crackers, crushed1/2 cup butter, softened

Mix together and press into 9x13 pan.

In a sauce pan, melt6 large marshmallows1/2 cup milk

Let cool.

Add1 large Hersheys chocolate bar, chopped

1 pint whipped topping (Cool Whip) and mix with marshmallowmixture. Pour over top of graham cracker crust. Keep refrigerated.

Orange DessertMary Lou Kollath

2 small or 1 large pkg orange Jell-O1-3/4 cups orange juice(1 Tbsp. water, with unflavored gelatin, if using lemon Jell-O)

Pour into bowl and refrigerate until it starts to thicken.

Fold in1 pint whipping cream, stiffly beaten

Break 1 store-bought (loaf size) angel food cake in small bits. Put onelayer of cake in the bottom of a 9x13 pan, add one layer of orangeJell-O, another layer of cake and top with more Jell-O. Refrigerate. Topwith whipped cream or Cool Whip for a light dessert. Can use a varietyof Jell-O and juice flavors.

Chocolate Zucchini CakeEllen Pollan

1/2 cup soft margarine1/2 cup vegetable oil1-3/4 cups sugar2 eggs1 tsp. vanilla

1/2 cup sour milk2-1/2 cups flour4 Tbsp. cocoa1/2 tsp. baking powder2 cups zucchini, coarsely chopped1 cup chocolate chips1/2 cup nuts, chopped

Cream together margarine, oil and sugar. Add eggs, vanilla and sourmilk. Beat well in mixer. Stir in zucchini. Spoon batter into a greased9x13 pan. Sprinkle with chocolate chips and nuts. Bake at 325 for45-50 minutes. Do not frost. Serves 16.

Rhodas Cherry Bliss BrowniesMary Lou Kollath

1 pkg. (19.5 oz.) brownie mix1/2 cup vegetable oil3 eggs, lightly beaten1/4 cup water

Spread batter in a 9x13 greased pan. Set aside. (Do not bake yet!)

Beat together1 pkg. (8 oz.) softened cream cheese5 Tbsp. butter, softened

Add1/3 cup sugar

Beat in additional 2 eggs2 Tbsp. flour3/4 tsp. vanilla

Drop spoonfuls of mixture over the brownie batter in pan. Use a knife togently cut through batters to create a marble pattern. Spoon cherry piefilling over the top. Bake for 50-60 minutes at 350 or until toothpickcomes out clean. Cool completely before serving.

Peppermint CookiesEllen Bratz

2/3 cup butter flavored shortening1/4 cup sugar1 egg1-1/2 cups flour1/2 tsp. baking powder1/2 tsp. salt1/2 cup crushed peppermint candies

In a large bowl, cream shortening and sugar until light and fluffy.Beat in egg. Combine the flour, baking powder and salt. Gradually stirinto mixture and mix well. Fold in candy. Drop by teaspoonful ontogreased baking sheet. Bake at 350 for 10-12 minutes or until edges arebrowning. Makes 3-1/2 dozen.

Apple CakeEllen Pollan

1 cup sugar1 cup shortening2 eggs1 tsp. vanilla3 cups flour1 tsp. baking powder12-13 large apples

Topping1/2 cup nuts2 Tbsp. sugar1/2 tsp. cinnamon

For filling, combine 1 cup sugar, juice from one lemon, apples and 2

Tbsp. flour.Cream together sugar and shortening. Add eggs and vanilla. Sifttogether flour, baking powder and baking soda. Slowly add to creamedmixture until dough sticks together.

Refrigerate dough until apples are ready. Cut apples thinly. Put 1/2dough in 8x12x2-inch pan, and pat flat. Fill with apples, and dot withshortening. Roll dough for top. Place on top. Lay flat. Sprinkle withtopping. Bake at 350 for 45 minutes.

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Spam Can CookiesMary Lou Kollath

Mix Together1-1/2 cups sugar1 cup butter1/2 cup coffee, instant or brewed1 cup dark molasses2 eggs5-1/2 cups flour2 tsp. baking soda

2 tsp. ginger1/2 tsp. salt1/4 tsp. cloves

Wrap dough in waxed paper and chill overnight. Heat oven to 350,when ready to bake, roll out dough to 1/4 inch thickness and cut usingan empty Spam can (hence the name of the cookie) or you can use acookie cutter. Place on ungreased sheets and bake on bottom oven rackfor 4-5 minutes. Then switch to top rack, and bake 4-5 more minutes,for a chewy cookie. For a crisper cookie, bake up to 10 minutes, on theupper rack. Frost when cool.

Frosting For Spam Can Cookies1 envelope unflavored gelatin1 cup warm water

1 cup sugarPut in large sauce pan. Bring to a boil, reduce heat and simmer for 10minutes. Remove from heat and add 2 cups powdered sugar. Beat for 10minutes or more with beater set at low speed until mixture thickens. Add1 tsp. vanilla and a pinch of salt. Allow to cool, then frost the cookies.Store leftover frosting in a tightly covered container.

Dried Fruit CompoteEllen Pollan

1/2 cup raisins1/2 cup dried apples (or apricots)3 cups water1/4 tsp. sea salt1 pinch cinnamon

1/2 cup sunflower or sesame seeds

In saucepan, add all ingredients except seeds. Bring to boil. Reduceheat. Simmer for 20-25 minutes until fruit is tender. Place dry panon medium heat. Add seeds. Toast (shake pan) for about 3 minutes.Remove pan. Sprinkle on fruit and serve. Serves 4.

Citas Lunchroom Ladies Fudge BarsMary Lou Kollath

Mix together in a large bowl:1 cup butter1/2 cup cocoa2 cups flour2 cups sugar

4 eggs4 tsp. vanilla1 cup nuts

Pour in a 9x13 pan. Bake for 20 minutes, at 350. Frost when cooled.

Icing1/4 cup softened butter1/4 cup milk1/4 cup cocoa3 cups powder sugarDash of salt

Chocolate MousseEllen Pollan

1/4 cup sugar1/2 cup water1 (16 oz.) pkg. chocolate pieces3 Tbsp. dark rum or vanilla3 egg yolks1/2 cup almonds, toasted

Combine sugar and water in a small saucepan. Boil for 3 minutes. Puthot water into a food processor with blade, and heavy cream process

until thick cream forms, about 1 minute. Transfer into a large bowl. Addchocolate, and pulse. Pour in hot rum, egg yolks and almonds. Processmixture. Fold mixture into large bowl with the heavy cream mixture.Chill until served.

English ToffeeEllie Tone

3 sticks butter2 cups sugar

Cook on high for about 7 minutes. Will look like scrambled eggs.

Add 1 cup chopped almonds or more, and cook 5 minutes longer untilmixture is a caramel color. Pour on aluminum foil covered cookie sheet.

Break 2-3 regular Hershey bars on top. They will melt from heat and

then spread evenly. Sprinkle with 1/4 to 1/2 cup chopped almonds. Letcool before breaking into uneven pieces.

Note: Caramel color is light tan, not dark like molasses. Light yellowbut not thick.

Microwave FudgeEllen Pollan

1 lb. bag powdered sugar2/3 cup cocoa1/4 tsp. salt1/4 cup milk2 tsp. vanilla1/2 cup butter or margarine, sliced

1/2 cup chopped nuts of your choiceIn a large microwave-safe bowl, combine powdered sugar, salt andcocoa. Add milk and vanilla. Mix well. Put butter/margarine sliceson top of mixture. Microwave on high for 3 minutes. Beat withmixer or wire whisk until smooth. Stir in nuts. Spread in foil-lined orbuttered square baking pan. Sprinkle with 2 Tbsp. finely chopped nuts.Refrigerate 1 hour or until firm. Cut. Serve at room temperature.

Christmas Cake CookiesEllie Tone

2 lbs. dates, cut up1/2 lb. candied cherries, cut up1/2 lb. candied pineapple, cut up1/2 lb. almonds, cut up and toasted

1/2 lb. Brazil nuts, cut up and toasted1-1/2 cups sugar2 eggs1 cup butter2-1/2 cups flour1 tsp. baking soda1 tsp. ground cinnamon1 tsp. ground cloves

Mix all ingredients. Drop by spoonful on a cookie sheet lined withparchment paper. Bake at 375 for about 11 minutes until bottoms arelightly browned. These freeze well.

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Eskimo BallsCarol Christian

3 Tbsp. baking cocoa1/2 tsp. vanilla1 Tbsp. water3/4 cup sugar3/4 cup butter2 cups quick oatmeal

Soften butter. Add sugar, water, vanilla and cocoa. Mix well. In largebowl, add mixture to oatmeal and stir. Refrigerate overnight. Shape

into 36 balls and roll in confectioners sugar (optional). Store balls inrefrigerator.

Baileys Irish Cream Bundt CakeLisa Mastny

1 (18.25 oz.) box yellow or chocolate cake mix1 (3.4 oz.) box instant vanilla or chocolate pudding and pie filling mix4 eggs1/2 cup vegetable oil3/4 cup Baileys Irish Cream liqueur

Preheat oven to 350. In a large bowl, combine cake mix, pudding mix,eggs and oil. Beat at medium speed with an electric mixer, scrapingdown sides of bowl as necessary. Beat in liqueur. Spoon mixture into agreased 10-inch bundt or tube pan. Bake for about 50 minutes, or until acake tester inserted into the center of the cake comes out clean. Cool inpan for 10 minutes, and then turn out into a wire rack to finish cooling.

Turn bundt cake upside down or tube cake right side up or upsidedown as desired; sift confectioners sugar over top of cake or drizzleBaileys Irish Cream glaze over top and down sides of cake. Or, frostwith Baileys Cream Cheese frosting. Store cake in an airtight containerat room temperature or in the refrigerator. May also freeze cake, tightlywrapped in aluminum foil, for up to 3 months.

GlazeAbout 1/2 (16 oz.) package confectioners sugar, sifted1 Tbsp. butter (at room temperature)3 - 4 Tbsp. Baileys Irish Cream liqueur

In a deep bowl, beat confectioners sugar and butter together;gradually beat in liqueur until desired drizzling consistency is achievedand glaze is smooth.

Oat n Toffee GrahamsMary Lou Kollath

12 whole graham cracker rectangles1-1/2 cups oatmeal1/4 cup white sugar1/4 cup brown sugar3 Tbsp. flour1/3 cup butter, melted1 egg, lightly beaten1 tsp. vanilla1 (12-oz.) pkg. chocolate chips

1/2 cup chopped almonds

Arrange graham crackers in single layer in a 10x15x1-inch foil-linedbaking pan. The foil should extend beyond edges of pan. Combineoatmeal, sugars and flour in large bowl. Stir in butter, egg and vanilla.Mix until well combined. Spoon over graham crackers and spreadevenly to edges of pan to cover crackers. Bake at 350 for 20-25minutes, or until oat mixture bubbles and is lightly browned on top.Remove from oven and sprinkle chocolate chips over top. Return tooven for 1 minute. Remove and spread melted chocolate chips over topto cover. Evenly sprinkle with almonds. Cool in pan. Use foil to lift frompan when cooled and cut or break into bars. Makes 32 bars.

Peanut Butter BallsVicky Conlin

Mix3 cups Rice Krispies2 cups peanut butter1 lb. powdered sugar1 stick butter

Shape into walnut-sized balls.

Melt1 (8-oz.) Hershey Bar6 oz. chocolate chips1/2 bar or less paraffin wax

Dip balls in chocolate mixture and set on wax paper.

Dorothys Oatmeal CakeBarb Finke

1 cup quick oatmeal1-1/2 cups boiling water

Mix together and set aside.1 cup brown sugar1 cup sugar1/2 cup shortening2 eggs

Beat all together.1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1/2 tsp. cinnamon

1-1/2 cups flourMix oatmeal mixture, sugar mixture and flour mixture together. Pourinto a 9x13-inch greased pan. Bake at 350 for 35- 40 minutes.

Topping1/4 cup butter1/2 cup cream1/2 cup sugar

Boil until slightly thick. Remove from the heat and add:1 cup coconut1 tsp. vanilla1 cup chopped nuts

Pour over hot cake.

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210 S. Main Street, Verona, WI

845-6478

FudgeTorte

1cupflour3/4cupsugar1/4cupHersheyscocoapowder1-1/2tsp.instantcoffeepowder3/4tsp.bakingsoda1/4tsp.salt

1/2cup(1stick)butterormargarine,softened

3/4cupsourcream1egg1/2tsp.vanillaFudgeNutGlaze(recipefollows)

Preheatovento350.Greasearound9-inchcakepan;linebottomwithwaxpaper.Greasepaper;flourpaper

andsidesofpan.Stir together flour, sugar, cocoa, instantcoffee, baking soda and salt in largebowl.Addbutter, sourcream,

eggandvanilla.Beatonlowspeedofmixeruntilwellblended.Increasespeedtomediumandbeatfor3minutes.

Spreadbatterinpreparedpan.Bake30-35minutes,untilwoodenpickinsertedincentercomesoutclean.Cool10

minutesthenremovefrompantowirerack.Peeloffwaxpapergently.Coolcompletely.

NutFudgeGlaze:1/2cupwhippingcream1/4cupsugar1Tbsp.butter1-1/2tsp.lightcornsyrup1/3cupsemi-sweetchocolatechips3/4cuphazelnuts1/2tsp.vanilla

Prepareglaze:combineall ingredientsexceptnutsandvanilla ina

smallsaucepan.Cookovermediumheat,stirringconstantly,untilmixutre

boils.Continuetocook;stirringconstantly,for5minutes.Removefrom

heat.Coolfor10minutes;stirinnutsandvanilla.

Place cakeon serving plate; pourglaze evenly over cake, allowing

sometorundownsides.Refrigerateuntilglaze is firm,about1hour.

Coverandrefrigerateleftovers.Serves8-10.

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2014 Msb