Publication - Shopper`s Review

Transcription

cover2015.crtr - Page 1 - Composite
Seasons Greetings!
Category Winners:
Denotes
Winning Recipe
Appetizers: pg. 2
Melody Kapp, Highland
Baked Brie en Croute
Bread: pg. 4
Stella Simms, Tenton
Blueberry Cheese Rolls
Cookies & Candy: pg. 6
Paula Redman, Highland
Orange Slice Cookies
Desserts: pg. 11
Paulette Langhauser, Highland
Carmel Apple Dump Cake
w/Spiced Whipped Cream
Main Dish: pg. 20
Kathy Buchanan, Highland
Mediterranean Chicken
Miscellaneous: pg. 26
Joyce Halcomb, Pocahontas
Tortellini Soup
Salad: pg. 30
Helen Orrell, Highland
Molded Rhubarb Salad
Vegetables: pg. 28
Jo Ann Knippel, Trenton
Squash Bake
INDEX:
Appetizers pg. 2-3
Bread: pg. 4-5
Cookies & Candy: pg. 6-10
Desserts: pg. 11-19
Main Dishes: pgs. 20-25
Miscellaneous: pgs. 26-27
Vegetables pgs. 28-29
Salads: pgs. 30-31
Appetizers
Baked Brie en Croute
Melody Kapp, Highland
1 Egg
1 Tbls. Water
1/3 C. Dried Craisins
1/4 C. Chopped Toasted Pecans
1/4 C. Honey
1/2 tsp. Chopped Fresh Rosemary Leaves
1 sheet Puff Pastry Sheet, thawed
15 oz. Brie Cheese Round
13 oz. pkg. Crackers
Heat oven to 400º.
Beat egg & water in small bowl
with a fork or whisk. Stir in craisins, pecans, honey & rosemary.
Unfold pastry sheet on lightly
floured surface. Roll pastry sheet
into a 14” square. Cut off the
corners to make a circle. Spoon
Craisin mixture in the center of
circle. Top with cheese.
Brush edge of the circle with
egg mixture. Fold pastry up over
the cheese to cover. Trim the
excess pastry & press to seal.
Brush seam with egg mixture.
Place seam-side down onto a
baking sheet. Decorate the top
with pastry scraps & additional
rosemary, if desired. Brush with
egg mixture.
Bake for 25 minutes or until
pastry is golden brown. Let stand
for 45 minutes. Serve with crackers. Serves 14
Olive Oil Dip
Suzie Wildhaber, Highland
1 C. Extra Virgin Olive Oil
2 tsp. Rosemary
2 tsp. Parsley
2 tsp. Oregano
1 tsp. Crushed Red Pepper
Shopper’s Review Recipe Guide
Tuesday, December 15, 2015
Page 2
Philadelphia Cream
Cheese/Bacon
Jalapeno Poppers
Harry Buchanan, Highland
24 Jalapeno Peppers
16 oz. Philadelphia Cream
Cheese, softened
2 pkg. Bacon
Ranch Salad Dressing
Cut off stem end of each pepper & seed each pepper.
After de-seedng the pepper,
rinse out remaining seeds.
Next stuff each pepper with
enough cream cheese to fill the
hollow pepper.
After filling the pepper wrap
it with a slice of bacon. While
wrapping the pepper it may be
wise to cover the exposed end
of the pepper with the bacon
to keep the cream cheese from
coming out. After the bacon has
been wrapped around each pepper, put a toothpick through the
bacon & pepper to keep them
together.
Place the peppers on an ungreased cookie sheet & bake
at 450º for about 10 minutes &
then rotate to make sure bacon is
cooked thoroughly.
Serve with ranch dressing.
Makes 6 Servings.
1 tsp. Salt
1 tsp. Black Pepper
4 tsp. Parmesan Cheese
1 head Garlic, peeled &
chopped
Mix together & use as dip for
Italian bread slices.
Extending our wishes
for the happiest of holidays and
warm thanks to our customers.
130 Woodcrest, Highland, 654-4743
Loaded Sweet Potato
Skins
Fried Oysters
Harry Buchanan, Highland 24 Shucked Oysters
4 med. Sweet Potatoes
1 C. Flour
1 Tbls. Olive Oil
2 tsp. Essence
1/4 C. Milk
1 C. Masa Flour
1/4 tsp. Salt
2 Eggs
Pepper to taste
1 C. Milk
1 C. Shredded Cheese
4 (3 inch) strips cooked, Crispy 1/2 C. Olive Oil
In small bowl, season the flour
Bacon
with essence.
Preheat oven to 400º.
Line large baking sheet with In another bowl, season the
masa with essence.
parchment paper.
Pierce each potato a few times In a third bowl, beat the eggs
& bake 40-50 minutes or un- with the milk.
til soft. Allow potatoes to cool Season the oysters with esslightly.
sence.
Slice potato in half lenghwise. Dredge the oysters in the sea Reduce oven temperature to
soned flour, dip the oysters in
375º.
Scoop out sweet potato flesh, the egg wash, letting the excess
leaving a thin layer of sweet po- drip off. Dredge the oysters in
tato inside, add flesh to a medium the seasoned masa, coating each
side completely.
bowl.
Place skins on baking sheet In a large saute pan heat the
face up, drizzle with olive oil & olive oil. When the oil is hot, but
bake for 10 minutes.
not smoking, carefully lay the
Mash the sweet potato flesh oysters in the hot oil. Pan fry
with milk, salt & pepper to taste. the oysters for about 1-1/2 minAfter 10 minutes, remove the utes on each side or until golden
skins from the oven. Fill each
brown. Remove oysters from
with an equal amount of mashed
sweet potato & top with cheese. the pan & drain on a paper lined
Bake 15 minutes until the plate. Season the oysters with
cheese is melted. Remove from essence.
oven & top with bacon. Servce Serve with horseradish sauce
warm with sour cream & chopped & salsa.
chives. Makes 8 Servings.
Makes 4 Servings.
Mon & Tues 6am - 2 pm
Wed. 6 am - 2 pm
Thurs. 6 am - 7 pm
Fri. 6 am - 7:30 pm
Sat. & Sun. 6 am - 2 pm
Wishing you a sparkling
season filled with the gifts
of love and laughter.
Thanks for blessing us
with your visits.
Parkview Cafe
330 N. Duncan, Marine, IL 887-9012
Fried Portabella
Mushroom Strips
3 Lg. Portabello Mushrooms
1/4 C. Flour
2 Eggs
1 Tbls. Milk
1-1/2 C. Bread Crumbs
1/2 tsp. Pepper
1 tsp. Salt
1/2 tsp. Garlic Powder
2 Tbls. Parmesan Cheese
Clean & remove stems from
mushrooms. Slice into 1/2 inch
thick strips.
Put flour in a Ziploc bag. Add
mushroom slices and shake to
coat. Remove from bag and
shake off excess flour.
Beat eggs and milk together
in a bowl & dip each mushroom
slice to coat.
Mix bread crumbs, pepper,
salt, garlic powder & Parmesan in
a Ziploc bag. Add mushrooms &
shake to coat.
Heat oil to 300º. Fry mushroom strips until golden and
crispy. Drain & immediately salt
to taste.
Serve with favorite dressing
for dipping.
Makes 4 Servings.
Reuben Dip
Carol Gross, Highland
1/2 lb. Diced Corn Beef
8 oz. softened Cream Cheese
1 C. Shredded Swiss Cheese
1/ C. well drained Sauerkraut
1/2 C. Sour Cream
2 Tbls. Thousand Island Dressing
Mix ingredients & warm in
oven, microwave or crock pot.
Serve with Rye Bread or
Crackers.
ays!
d
i
l
o
py H
Bacon Onion Bites
2 - 8 oz. cans Crescent Rolls
1/3 C. Butter or Cream Cheese,
softened
6 slices Bacon, cooked crisp &
crumbled
1/2 C. Chopped Onion, sauteed
in bacon grease
2 Tbls. Garlic, Thyme & Rosemary (combined)
Combine butter, bacon, onion
& spices.
Unroll crescents & separate
into 8 triangles; firmly press together perforations to seal into
rectangles.
Spread butter combination
over dough and roll up, beginning with short side. Pinch
seams to seal & cut into 4 slices.
Place on an ungreased sheet
& flatten slightly.
Bake 15 minutes at 375º or
until golden.
Gringo-ish Dip
1 lb. Velveeta Queso Blanco,
cubed
1 C. Shredded Pepper Jack
Cheese
1/2 C. Parmesan Cheese
16 oz. container Pico-de-gallo
1 C. Milk
1 tsp. Cayenne Pepper
10 oz. Frozen Spinach, thawed,
drained & chopped
In saucepan, warm the cheeses, pico, milk & cayenne. Stir
until completely melted. Add
spinach, taking care too separate
the leaves.
Hap
Happy Holidays from...
Appetizers
Page 3
Hot &
Ready
Pepperoni
Pizza
5
$
Corn Dogs
Janice Primas, Maryville
1 pkg. Krusteaz Natural Honey
Corn Bread & Muffin Mix
1 lb. Hot Dogs
Dice hot dogs.
Mix corn bread mix by directions on box.
Mix together.
Bake each piece of hot dog in
small cup cake tin with batter on
it.
Bake @ 350º for 11-14 minutes.
Put in basket & serve with
mustard. Serves several.
If home is where the heart is,
mine is certainly with
the people I’ve
had the privlege
to serve this
year. I’m proud
to be part of this
community and
wish you all a very
merry holiday
season.
Holiday Cheese Ball
2 - 8 oz. pkgs. Cream Cheese,
softened
2 pkgs. Chipped Beef, finely
chopped
2 bunches Green Onions, finely
chopped
5 shakes Garlic Powder
2 Tbls. Miracle Whip
2 tsp. Worcestershire Sauce
1 Tbls. Lemon Juice
Mix well & shape into a ball.
Serve with crackers.
Serves several.
Secretly Healthy
Spinach Dip
Rita Rinderer, Trenton
10 oz. pkg. Frozen Spinach,
squeezed
1-2, 5 oz. cans Water Chestnuts,
sliced
8 oz. carton Cottage Cheese,
smooth
1 pkg. Dry Ranch Dressing
Mix all ingredients together
Chill
Serve with crackers or bread
slices.
BLT Dip
Allyson Lovvorn, Highland
1 C. Sour Cream
1 C. Mayo
1 pkg. bacon, fried & crumbled
1 Tomato, finely chopped
Mix all ingredients together.
Serve with your favorite chips
or vegetables.
Sue Wurth,Broker
®
1B WoodcrestDrive, Highland,IL
Cell: 618-530-0040
[email protected]
-Highland, LLCAn independently owned and operatedmember
of Equity Fifty-Five Real Estate
bread
Page 4
Golden Crescent Rolls
Say it in
Style
This Holiday Season
Wishing you a beautiful
holiday and looking forward
to serving you in the future.
Kris, Brittany,
Michaela & Taylor
fringe
hair design, inc.
1023 Broadway, Highland
654-7799
Lee's Loans.crtr - Page 1 - Composite
Blueberry Cheese Rolls
2 Pkgs. Active Dry Yeast
Stella Simms, Trenton
3/4 C. Warm Water
8 oz. Refrigerated Crescent Din- 1/2 C. Sugar
ner Rolls
1/ tsp. Salt
4 oz. Philadelphia Cream Cheese, 2 Whole Eggs
softened
1/2 C. Vegetable Oil
2 tsp. Sugar
4 C. Flour
1/2 C. Blueberries, divided
Dissolve yeast in warm water.
Stir in sugar, eggs, oil, salt & 3
Unroll dough into 4 rect- cups flour. Beat until smooth.
angles, firmly press perforations Mix in: 1 cup flour (remaintogether to seal.
ing). Scrape dough from side of
Combine cheese & sugar, bowl. Knead it for 3-5 minutes.
spread onto dough rectangles Cover & let rise in warm place for
to within 1/2 inch of edges, top one hour.
evenly with blueberries.
Divide dough in half & roll
Bring opposite corners of rect- each half into a circle. Spread
angles together, press together with butter. Cut into 16 wedges,
to seal. Place on ungreased bak- roll each wedge up beginning at
ing sheet.
rounded edge.
Bake 11 to 13 minutes or until
Place rolls with point under on
brown.
greased baking sheet. Let rise,
Sprinkle with 1 tsp. sifted
about one hour.
powdered sugar before serving.
Bake in 400º oven for 12-15
Makes 4 servings - 1 roll each. minutes or until golden brown &
brush rolls with butter.
IMOVE Greeting.crtr - Page
1 - Composite
Makes
16.
May joy & happiness
snow on you.
May the bells jingle
for you & may Santa
be extra good to you.
HAPPY
HOLIDAYS!
The season of
love, peace &
joy is here to
stay. Celebrate
forever this
season & not
just today.
1208 Old Trenton Rd., Highland
(Inside Core Elite Tumble & Cheer)
Blue Springs.crtr - Page 1 - Composite
All of us at
Blue Springs
Wish You the Seasons
Best and a Great Start
to the New Year!
LEE’S
Fine Jewelry
Loans & More
919 Main St., Highland
651-0610
Rt. 40, 3 miles
E. of Highland
Hazelnut Chip Scones
Terry Buneta, Highland
4 C. All Purpose Flour
3 Tbls. Sugar
4 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cream of Tartar
3/4 C. Cold Butter (no substitutes)
1 Egg, separated
1-1/2 C. Refrigerated Hazelnut
Creamer
1-1/2 C. Semi-sweet Mini Chocolate Chips
Additional Sugar for top.
In a bowl, combine first five
ingredients. Cut in butter, until
crumbly.
In another bowl, whisk egg
yolk & creamer; add to dry ingredients just until moistened. Stir
in chocolate chips.
Turn onto floured surface;
knead 10 times. Divide dough
in half. Pat each portion into a 7
inch circle. Cut into 8 wedges,
separate & place on greased baking sheets.
Beat egg white; brush over
dough, sprinkle with additional
sugar.
minutes or golden brown.
Makes 16 scones.
Bran Muffins
Ruth Miles, Highland
15 oz. box All Bran Cereal
1 C. Vegetable Oil
3 C. Sugar
4 Eggs
2 tsp. Salt
5 C. Flour
5 tsp. Baking Soda
1 qt. Buttermilk
Mix all together. Add raisins,
dates or nuts.
This will keep in refrigerator
for 6 weeks. Can bake when you
want them.
Bake @ 325º for 20 to 25
minutes.
Page 5
bread
Outdoor Creations greeting.crtr - Page 1 - Compo
We wish you Joyful
Apple Bread
4 C. Apples, peeled, cored &
chopped (4-5 large Macintosh or
Granny Smith)
4 Lg. Eggs, beaten
2 tsp. Vanilla Extract
2 tsp. Salt
3 C. All-purpose Flour
1 C. Canola Oil
2 tsp. Baking Soda
2 tsp. Cinnamon
2 C. Sugar
Lightly grease two standard
bread loaf pans.
Peel, core & slice apples, cut
into good sized chunks (about 1
inch in size).
In large bowl, beat eggs with
an electric mixer until fluffy. Add
oil & beat until combined. Add
vanilla, baking soda, salt & sugar, beat thoroughly until mixed.
Add flour & sugar, beat on low
to blend. Turn mixer to high &
beat until mixture is smooth. The
batter will be very thick. Fold in
chopped apples, mixing by hand
so the apples do not get broken
up.
Divide mixture between the
two pans.
TOPPING:
3/4 C. All-purpose Flour
2 tsp. Cinnamon
1/4 C. Sugar
1/2 C. Butter, room temperature
Combine flour, sugar, cinnamon in small bowl, cut in butter
with a fork until mixture is crumbly.
Sprinkle equal amounts of
topping on each loaf.
Bake for 1 hour on center rack
of oven.
Remove from oven & cool on
rack for 5 minutes before removing from pans.
Let bread cool completely before slicing.
Makes 2 loaves.
Grands! Monkey Bread
1/2 C. Sugar
1 tsp. Cinnamon
2 cans Pillsbury Grands!
1/2 C. Broken Nuts
1/2 C. Raisins
1 C. Packed Brown Sugar
3/4 C. Melted Butter
Mix sugar & cinnamon in
plastic bag.
Separate dough, cut into
quarter, put in bag & shake to
coat. Arrange in bundt pan,
sprinkle nuts & raisins among
the pieces.
Mix butter & sugar; pour
over biscuits.
Bake at 350º for 28-32 minutes or until no longer doughy.
Cool 10 minutes & invert pan
onto serving plate. Serve warm.
Spinach Artichoke Bread
8 oz. Cream Cheese, softened
3/4 C. Plain Nonfat Greek Yogurt
2 C. Flat Leaf Spinach
2 Tbls. Water
12 oz. can Artichoke Quarters, in
water, drained
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1/2 C. Shredded Mozzarella
Cheese, divided
1/4 C. Parmesan Cheese
4 French Rolls
Using an electric mixer beat
cream cheese until smooth. Add
yogurt, mix until smooth. Place
spinach & water in a microwavable bowl, cover & microwave for
2 minutes. Let sit for 1 minute
then drain & squeeze off the excess water. Chop spinach & artichokes. Fold into cream cheese
mixture, add onion powder, garlic
powder, salt, 1/4 cup mozzarella
& Parmesan cheese. Cut French
bread in half. Slightly hollow
each half. Fill with spinach/artichoke mixture & sprinkle with
remaining mozzarella.
Put on baking sheets. Bake
for 15-20 minutes. Filling should
be bubbly & cheese on top starting to brown. Allow to cool a few
minutes before cutting.
12 servings.
Snickerdoodle Bread
2-1/2 C. Flour
1/2 tsp. Salt
2 tsp. Cinnamon
1 C. Butter, softened
2 C. Sugar
3 Eggs
1 tsp. Vanilla
3/4 C. Sour Cream
1 pkgs. Hershey’s Cinnamon
Chips
3 Tbls. Sugar
3 tsp. Cinnamon
Cream butter, sugar, salt &
cinnamon until fluffy. Add eggs
& mix well. Add vanilla & sour
cream & mix well.
Mix flour & baking powder in a
separate bowl. Add to wet ingredients & mix until all combined.
Add cinnamon chips & stir into
batter.
Spoon batter into 4 mini loaf
pans until about 2/3 full.
Mix 3 Tbls. sugar & 3 tsp. cinnamon in a bowl & sprinkle over
the batter in each loaf pan.
Bake at 350º for 35-38 minutes. Let cool before removing from
pan.
Craig Petermeyer, Owner
8083 Northland Dr.,
Breese •
We’re reaching out to all our good friends
To wish you a season of joy without end!
Thank you for warming our holidays with your friendship.
Matter Drive
Highland • 654-4913
Lions Dr. at Hwy. 40
Troy • 667-7776
Cookies/Candy
Orange Slice Cookies
Mulberry Grove
Sugar Cookies
Paula Redman, Highland
1-1/2 C. Brown Sugar
2 Eggs
1 tsp. Baking Soda
1 lb. Orange Slice Candy
1/2 C. Flaked Coconut
1/2 C. Rolled Oats
1/2 C. Shortening
2 C. Sifted Flour
1/2 tsp. Salt
1/2 C. Flour
1/2 C. Chopped Walnuts
Cream sugar, shortening &
eggs until light & fluffy.
Sift 2 cups flour with soda &
salt. Blend into creamed mixture.
Dice orange slice candy. Mix
with 1/2 cup flour & add candy
mixture to first mixture. Stir in
coconut, chopped nuts & oats.
Roll into 1 inch balls. Place on
a greased cookie sheet & press
with a fork.
Bake at 325º for 10-12 minutes.
Makes 6 dozen.
NOTE:
When dicing candy, dip kitchen shears in powdered sugar frequently.
1 C. Softened Butter
1 C. Vegetable Oil
2 C. Powdered Sugar
2 Eggs
1 tsp. Cream of Tartar
1 tsp. Baking Soda
4 C. Flour
1 tsp. Salt
Thoroughly cream the first 4
ingredients together. Then add
the next 2 ingredients to the
creamed mixture.
Sift together the dry ingredients & stir in creamed mixture.
Chill dough for easier handling.
Roll dough by teaspoonfuls,
forming a ball & roll in sugar.
Press balls down on lightly
greased cookie sheet with a glass
dipped in sugar.
Put a liberal pinch of additional
sugar on top before baking. Holiday colored sugar is kind of neat.
Bake for 12 minutes @ 350º.
Makes 60 Servings.
Chocolate Chip Pudding
Cookies
2-1/2 C. Flour
1 tsp. Baking Soda
12 oz. pkg. Chocolate Chips
Beat oleo, sugars, pudding,
eggs, vanilla. Beat until fluffy.
Then slowly mix in flour & baking
soda. Stir in chocolate chips.
Bake @ 350º for 9-10 minutes.
Makes 3 dozen cookies.
2 sticks Oleo, softened
3/4 C. Brown Sugar
1/4 C. White Sugar
1 small box Instant Vanilla Pudding
2 Eggs
1 tsp Vanilla
Page 6
Your Happiness.
Butter Crunch Cookies
1 C. Butter (NO substitutes), softened
1 C. Sugar
1-1/2 C. Flour
1 tsp. Baking Soda
1/4 tsp. Salt
2 C. Corn Flakes, slightly crushed
1/2 C. Chopped Pecans
1/4 C. Sweetened Coconut
Cream butter & sugar; combine flour, cream of tartar, soda,
salt & add gradually to butter mixture. Stir in Corn Flakes, pecans,
& coconut.
Roll into 1” balls. Place 1”
apart on ungreased baking sheet.
Bake @ 350º for 10-12 minutes or until lightly browned.
Cool 2 minutes before removing to wire rack.
Makes 2 dozen cookies.
Fudge Blossoms
1/4 C. Butter, softened
1 box Devil’s Food Cake Mix
1 Egg, lightly beaten
2 Tbls. Water
1 C. Finely Chopped Walnuts
48 Chocolate Kisses
Cut butter into cake mix in
large bowl with pastry blender.
Add egg and water.
Shape dough into 3/4 inch
balls, roll in walnuts, pressing
nuts gently into dough. Place 2
inches apart on ungreased cookie sheet.
Bake cookies 8 minutes.
Place chocolate kisses in center
of each cookie; bake 1 minutes.
Cool 2 minutes on cookie
sheet, remove cookies to wire
racks till cooled completely.
48 servings.
B-Wet greeting.crtr - Page 1 - Composite
Make a
Splash with
the perfect
gift!
BDry 1x3.5.crtr - Page 1 - Composite
We have
ay
-A-aWble
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a
L vail
A
g
ncin
FinaMonth
12
More than any other time of year,
the holiday season reminds us to appreciate
the comforts of home. It’s important to
protect those comforts with an insurance
company you can trust.
Quality Pool & Spa Products...
Low Everyday Prices!
Tom Loehr Insurance
1340 Mercantile Dr., Highland 654-4211 • 1-800-316-2444
11308 St. Rt. 143, Highland
www.bwetsolutions.com
Cookies/candy
Page 7
Country Side Builders.crtr - Page 1 - Composit
Almond Joy Cookies
1 C. Butter
1-1/2 C. White Sugar
1-1/2 C. Brown Sugar
4 Eggs
3 tsp. Vanilla
4-1/2 C. Flour
2 tsp. Baking Soda
1 tsp. Salt
5 C. Chocolate Chips
2 C. Sweetened Coconut
2 C. Chopped Almonds
Lightly grease cookie sheets.
Combine dry ingredients, set
aside.
In large bowl, cream butter & sugars together. Beat in
eggs, one at a time, stir in vanilla. Stir in dry ingredients until
well mixed then stir in chocolate
chips, coconut & almonds. Drop
by rounded tablespoonfuls onto
prepared cookie sheets.
Bake for 8 to 10 minutes.
Cool on baking sheet for 5 minutes before removing to wire rack
to cool completely.
Marty The Mousse
Magic Cookie Bars
Quick Nutella S’mores
Julia Dant, Highland
1/3 C. Butter or Margarine, melted
1-1/2 C. Graham Cracker
Crumbs
1 C. (14 oz.) Low Fat Sweetened
Condensed Milk
1-1/3 C. Flaked Coconut
1 C. Milk Chocolate Morsels
3/4 C. Peanut Butter Chips or
Butterscotch Morsels
1/2 C. Chopped Pecans, Walnuts
or Almonds
Spread melted butter or margarine in 13x9x2” baking pan.
Sprinkle crumbs over butter.
Evenly pat crumbs into pan.
Drizzle milk over crumbs.
Sprinkle coconut, chocolate
morsels, peanut butter chips &
nuts over top.
Bake at 350º for 25 minutes
or until lightly brown around edges.
Cool completely before cutting into bars.
Store in container in refrigerator. 32 Servings.
2 pkgs. (8 squares each) Semisweet Chocolate
1/2 C. Walnut Halves
Decorations: Red Candy-coated M&Ms, Mini Marshmallows
(dried)
Melt 8 chocolate squares.
Beat cream cheese with electric
mixer until creamy. Blend in
melted chocolate. Refrigerate 1
hour.
Shape into 18 balls using 4
tsp. chocolate mixture for each.
Place in single layer on waxed paper covered baking sheet.
Melt remaining chocolate
squares. Dip balls in chocolate,
1 at a time, turning to evenly coat
each ball. Return to baking sheet.
Press 2 nuts into top of each
ball for the moose’s antlers. Add
two marshmallows for eyes. Add
one red M&M for the nose. Refrigerate until chocolate is firm.
18 servings.
Graham Crackers
Marshmallow Fluff
Nutella
Crock Pot Candy
Break 1 cracker into fourths,
along perforated lines. Spread
2 lbs. White Almond Bark
Nutella on two of the small crack1 bar German Chcolate
ers. Spread marshmallow fluff
1 Lg. bag Chcolate Chips
on the other two remaining small
24 oz. jar Dry Roasted Peanuts
crackers. Place Nutella halves &
Layer in order given. Cook on marshmallow halves together.
low for 1-1/2 to 2 hours in crock Makes two cookies.
Repeat & assemble as many as
pot.
DO NOT STIR until done you wish.
cooking - stir then and drop by For a more festive look, dip
sides in -sprinkles,
nuts, or cocoteaspoonsfuls
onto waxed
paper.
Farmers Insurance
Driemeyer
Greeting.crtr
Page 1 - Composite
nut.
From our family
to yours
For all your farm needs
we’ve got you covered!
7107 Montclair, Godfrey
t so much
Christmas is nopr
ents as
about opening heesarts!
r
ou
opening
Merry Christmas!
ASHLEY DRIEMEYER
814 Main St.
Highland, IL62249
www.farmersagent.com/adriemeyer
206 W. Broadway, Trenton, IL • 224-9118
cookies/candy
Peanut Butter Chews
Page 8
No Roll Sugar Cookies
Peanut Butter Fudge
2 C. Granulated Sugar
1/2 C. Evaporated Milk
1 tsp. Vanilla
3/4 C. Crunchy Peanut Butter
(use smooth if you don’t want
crunchy fudge)
Bring sugar & milk to a boil.
Once at a rolling boil, cook 2-1/2
minutes (no longer or it scorches), stirring constantly.
Remove from heat; add vanilla
& peanut butter & blend, stirring.
Spoon quickly into 8x8” buttered dish & cool (have dish
ready before hand, this sets up
very fast).
Cut into squares & serve.
1-1/2 C. Powdered Sugar
6 Tbls. Granulated Sugar
1-1/2 C. Butter, softened
2 Eggs
3-1/4 C. All-purpose Flour
1-1/2 tsp. Baking Soda
1-1/2 tsp. Cream of Tartar
1-1/2 tsp. Vanilla Extract
Cream together sugars & butter with a mixer at medium speed.
Add eggs & mix well.
Add flour, baking soda, cream
of tartar & vanilla. Mix well. Chill
15 minutes
Roll dough into walnut size
balls. Place on ungreased baking
sheet.
Flatten with bottom of a glass
that has been dipped in sugar.
Bake at 350º for about 10
minutes
Makes 5 dozen.
Lemon & Orange Rind
NOTE: This dough is perfect for
Cookies
keeping in the refrigerator for
Janice
Primas,
Maryville
about one week; then pulling out
a portion to bake a dozen cookies 1/2 C. Sugar
at a time.
1/3 C. Margarine or Butter
1 C. Flour
1 Orange Rind, grated
1 Lemon Rind, grated
Juice from 1/2 Lemon
Juice from 1/2 Orange
We really appreciate your patronage
and wish you all a joyous holiday season.
1 Egg, separated - use yolk in batThanks, folks!
s
ter, reserve white of egg
’
l
Caro
1 tsp. Milk
Mix together. After mixed,
Florist & Gift Shop
roll into little balls & smash with
fork & brush with egg white that
1208 Main, Highland • 654-4915
you reserved to give a shine to
cookies.
Bake on greased cookie sheet
@ 350º for 10 minutes or until
edges are brown.
Makes about 12 cookies.
2 C. White Karo Syrup
2 C. Sugar
2 C. Creamy Peanut Butter
1/4 C. Butter
12 C. Corn Flakes
Mix together sugar & corn
syrup & bring to a boil. Remove
from heat.
Stir in peanut butter & butter
& set aside.
Stir in Corn Flakes & stir until
all Corn Flakes are coated.
Drop by teaspoons on a
cookie sheet.
NO Baking, ready to eat, hot
or cold.
Put in a container & store.
Makes 50 pieces.
Forget-Me-Knot
Cap’n Crunch Clusters
Joyce Holcomb, Pocahontas
2 C. Cap’n Crunch Peanut Butter
Cereal
2 C. Rice Krispies
2 C. Dry Roasted Peanuts, salted
24 oz. White Almond Bark
Melt bark. Mix with rest of ingredients Drop by spoonful onto
wax paper.
Crock Pot
Chocolate Candy
4-1/2 C. Nuts (cashews, mixed,
pecans, or salted dry roasted)
**You can mix various types of
nuts to make 4-12/ cups or use
just one type.
4 oz. pkg. German Sweet Chocolate
12 oz. pkg. Semi Sweet Chocolate Chips (about 2 cups, I use
GHIRADELLI semi sweet chocolate chips)
1-1/2 pkgs. White Almond Bark
Put peanuts in bottom of a 4
quart slow cooker. Layer chocolate over peanuts, beginning with
the sweet chocolate, followed by
chocolate chips & then almond
bark.
Set temperature on low &
cook for 3 hours. DO NOT STIR
MIXTURE.
After 3 hours, stir mixture with
a wooden spoon until smooth.
Drop candy into small cupcake
pans (lightly greased) about 2
tablespoon per cup.
Allow candy to cool completely before removing from
cupcake pans. (I put in refrigerator to cool).
Makes about 60 pieces.
Raisin Oat Cookies
3 Ripe Bananas
2 C. Rolled Oats
1/3 C. Vegetable Oil (I use olive
oil)
1 Tbls. Vanilla Extract
1 C. Raisins
Mash bananas in a large bowl.
Stir in the rest of the ingredients & combine well.
Drop by teaspoon onto cookie sheet, sprayed with Pam or
baking spray.
Bake 15 minutes or until light
brown.
cookies/candy
Page 9
FROM OUR HOME
TO YOURS.
Our best wishes for a holiday
filled with good cheer, happiness,
love and contentment.
Thank you for your
continued support.
From the Ostrander Family
tumble and cheer
HIGHLAND
Check out our website at:
www.coreelitetumbleandcheer.com
e-mail: [email protected]
Winter Holiday Camp
Mon., Tues. & Wed. • Dec 21st, 22nd, 23rd
Mon., Tues. & Wed. •Dec. 28th, 29th & 30th
$100 for Three Days or $35 per day
(20% discount for 2nd sibling and 30% for 3rd sibling)
8:00AM -11:30AM..Gymnastics/Tumbling instruction
11:30AM - 12:30PM ...Lunch (provided by Core Elite)
12:30PM - 4:00 PM ...Afternoon Activity or Field Trip
(Movie, Bowling, or Swimming at the Korte Rec. Center)
for School-age Kids
Drop-off: December 31st at 8:00 pm
Pick-up: January 1st at 9:00 am
$35 for 1st child • $30 per 2nd • $25 for 3rd es
t
a
c
i
f
i
t
r
e
Gift C
e
Availabl
New Spring I Session
th
th
Jan. 4 th - March 19 th (11 weeks)
Register By Dec. 19 And Receive An
Addl. 10% OFF Reg. Priced Class!
Parents/Tot Classes • Beginner Gymnastics
Boys Gymnastics • Tumbling Level 1-5
BIRTHDAY PARTIES • CAMPS
Open Gym (Fri. 7-10 PM, Sun. 6-9 PM)
Cost is ONLY $5 for 3 hours!
“LIKE” our Facebook page for all of the latest happenings!
cookies/candy
Whether you’re traveling by air or by sleigh,
we hope your season’s first-class all the way!
Gift Certificates
Available!
Thank you for visiting
us this year.
Community Plaza, Highland, IL
654-4558
Hours: Mon.-Fri. 8:30-5
Sat. By Appointment
Check Vacation Packages
& Now Book On Our Web.
Page 10
Terry, Terri Lynn, Gary,
Karen, Sarah, Lynn, Dee, Janet,
Dave, J’Deanna, Trista, Shari & Ed
Butterscotch Layer Cookies
Terry Ankrom, Alhambra
1 stick Butter
1 C. Graham Crackers
1 C. Shredded Coconut
6 oz. Butterscotch Morsels
6 oz. Chocolate Morsels
1 can Sweetened Condensed
Milk
1 C. Chopped Walnuts
In 13x9” pan melt butter,
spread into pan.
Mix vanilla, into butter, sprinkle graham crackers over butter,
sprinkle shredded coconut over
graham crackers, sprinkle chocolate & butterscotch morsels
over coconut also walnuts. Pour
sweetened milk over the top of all
ingredients.
Bake. Cut into squares.
20 servings.
Rolo Pretzel Delights
Ruth Roger, Highland
Small Pretzels
Pecan Halves
Rolo Chewy Caramels in Milk
Chocolate
350º oven.
Put parchment paper on
cookie sheet.
Place pretzels on parchment
paper, top each pretzel with a
Rolo.
Bake 3 minutes or until caramel piece begins to soften, but
not melted.
Remove from oven, top with
pecan half.
Cool completely.
Plantation Crunch
1 pkg. White Almond Bark
1/4 C. Crunchy Peanut Butter
4 C. Rice Krispies
1 C. Dry Roasted Peanuts
Chocolate Nut Clusters
12 oz. pkg. Semi Sweet Chocolate Chips
10 oz. Almond Bark OR Vanilla
Flavored Candy Coating
3 C. Toasted Oat Cereal
1 C. Dry Roasted Peanuts
In 2-1/2 quart microwave safe
bowl combine chocolate chips &
almond bark. Microwave on high
stirring every minute until completely melted (4-5 minutes) (be
careful it doesn’t burn). Stir until
smooth.
Stir in cereal & peanuts. Drop
by tsp. onto waxed paper. Chill
for 30 minutes.
“OPTIONAL” TOPPING:
Melt 2 oz. almond bark on
high for 30 seconds; stir in 1 tsp.
vegetable oil. Microwave another
30 seconds if necessary to melt
completely. Stir at once and drizzle over clusters.
Store in tightly covered bowl
in refrigerator.
Yields 4 dozen.
Date Bars
Ruth Roger, Highland
1 lb. Dates, cut fine
1 C. Chopped Nuts
3 Eggs, beaten separately
1 C. Sugar
1-1/2 C. Flour
1 tsp. Vanilla
Mix above ingredients & put in
greased jelly roll pan.
Bake @ 300º for 25 minutes.
Cut into bars immediately &
take out of pan. When cool put
in brown bag & shake with powdered sugar.
Store in plastic container.
Melt almond bark & peanut
butter.
Pour over Rice Krispies & mix
in the dry roasted peanuts in a
large bowl.
Stir & pour about 1/4 inch
thick on waxed paper. Break into
pieces when cool. Makes a lot!
Caramel Apple
Dump Cake With Spiced
Whipped Cream
Paulette Langhauser,
Highland
2 cans Apple Pie Filling
1/4 C. Caramel Sauce
1 tsp. Lemon Juice
1/2 tsp. Cinnamon
1 box Yellow Cake Mix
1/2 C. Butter, melted
1/2 C. Chopped Pecans (optional)
SPICED WHIPPED CREAM:
1 C. Heavy Cream
4 Tbls. Powdered Sugar
1 tsp. Vanilla
3/4 tsp. Cinnamon
Spray a 9x13” dish with cooking spray.
In a bowl combine apple pie
filling, caramel sauce, lemon juice
& cinnamon. Add to pan.
Sprinkle with cake mix. Cover
with melted butter.
Bake 35 - 40 minutes
Cool on a baking rack.
To make spiced whipped
cream. Chill in a large mixing
bowl while cake is cooling. Add
heavy cream & whisk until it
holds soft peaks. Then whisk in
powdered sugar, vanilla & cinnamon.
Serve the dump cake with
cream, drizzled with caramel
sauce and pecans on top.
Butter Pecan Fudge
Strawberry Cake
1/2 C. Butter
1/2 C. White Sugar
1/2 C. Brown Sugar
1/2 C. Heavy Whipping Cream
Dash of Salt
2 C. Powdered Sugar
2 lbs. Shelled Pecans
To toast pecans - place in a
single layer on baking sheet in a
350º oven for about 5 minutes or
until you can smell the pecans.
You can also toast in a frying pan
over med. heat.
Measure out powdered sugar
in medium bowl & set aside.
Grease 8x8” baking pan with
butter & set aside.
Combine butter, white sugar,
brown sugar, whipping cream
& salt in medium size pot. Heat
mixture over medium heat until it
begins to boil & bubbles do not
disappear when you mix it. It will
only take a few minutes to come
to a full boil.
Set a timer for 5 minutes & stir
mixture constantly while it boils.
Once the 5 minutes are up,
remove pan from heat. Stir in
powdered sugar & vanilla. Stir in
pecans.
Pour fudge in prepared pan.
Allow fudge to cool to room temperature before cutting, but preferably 24 hours.
Reva Bargetzi, Highland
1 pkg. White Cake Mix
1 small pkg. Strawberry Jell-O
3/4 C. Oil
3 Tbls. Flour
4 Eggs, beaten
1/2 C. Water
1 C. Strawberries
Mix together cake mix, flour &
Jell-O.
Beat together eggs, oil & water & add to cake mixture, beat
until smooth. Add 1 cup strawberries including juice.
Bake at 350º for 45-55 minutes. Ice cake with Cool Whip.
Rockslide Pie
1 Pie Crust or Graham Cracker
Crust
14 oz. can Condensed Milk
1 small box Chocolate Pudding
8 oz. container Cool Whip
8 oz. Cream Cheese
Cook condensed milk adding
a small amount of milk to thicken.
Pour into pie crust.
Soften cream cheese & beat
until fluffy. Layer in pie shell.
Make chocolate pudding &
layer.
Cover with Cool Whip &
sprinkle with nuts or toffee bits.
Refrigerate & then serve.
Serves 6-8.
Desserts
Page 11
Ice Cream Sandwich
Dessert
“Our Home Is Your Home”
Barbara Kampwerth,
488-3565
Highland
Skilled &
14 Ice Cream Sandwiches
Intermediate Care
8 oz. tub Cool Whip
2 C. Nuts, chopped
www.AlhambraCareCenter.com
Hershey’s Chocolate Syrup
Faust Greeting.crtr - Page 1 - Composite
Line a 13x9” pan with ice
cream sandwiches (may have to
cut some to fit in pan).
Cover ice cream sandwiches
with Cool Whip, drizzle chocolate
syrup over Cool Whip & top with
chopped nuts.
Put in freezer until ready to
serve. Cut into squares
Makes approx. 15-20 Servings, depends on the square size.
Dirt Cake
16 oz. pkg. Double Stuff Oreo
Cookies
8 oz. box Vanilla Pudding, prepared as instructed on box
8 oz. Cream Cheese
12 oz. Cool Whip
Mix pudding, cream cheese
& Cool Whip until all lumps are
gone.
Crush Oreos until looks like
dirt.
Alternately layer Oreos & mixture until mixture is gone.
Serves several.
Wishing You
A Most Blessed
Holiday Season.
Apple Crisp
6 Apples
1/4 C. Sugar
1/4 C. Cinnamon
TOPPING:
1/4 C. Butter
3/4 C. Brown Sugar
Cut applies in buttered glass
baking dish.
Sprinkle with sugar & cinnamon. Top with butter, brown
sugar & flour all mixed together.
10 servings.
Here’s
Wishing
One and All
A Wonderful
Christmas
and Great
New Year’s!
From a
ll of us
at...
Desserts
The
Page 12
Door
102 S. 2nd St., Greenville -
• Antiques
• Vintage Linens & Quilts
• Ornaments
• Jewelry
• Books
• Old Toys
• Furniture
• Primitives
• Sports & Advertising
Memorabilia
Strawberry Pie
1 C. Water
1 C. Sugar
6 tsp. Cornstarch
4 tsp. Strawberry Jell-O
Cook water, sugar, cornstarch
until thick and clear. While still
hot, sprinkle Jell-O over and
blend into mixture.
Line baked pie shell with
strawberries (frozen or fresh);
pour filling mixture over berries.
Refrigerate.
Serve with whipped cream or
Cool Whip.
Peanut Butter Pie
8 oz. pkg. Cream Cheese
1 C. Powdered Sugar
1 C. Peanut Butter (plain or
crunchy)
8 oz. Cool Whip
1 Lg. Graham Cracker Crust
Old Fashioned
Custard Pie
1 Unbaked Pie Shell
3 Lg. Eggs
1/2 C. Sugar or Splenda
1/2 tsp. Salt
1/2 tsp. Nutmeg
2-2/3 C. Milk
1 tsp. Vanilla
Beat eggs slightly, add sugar,
nutmeg, milk, vanilla & salt. Beat
well.
Pour into pie shell. Bake 3540 minutes, remove from oven,
cool. Sprinkle nutmeg on top of
pie.
Cream cream cheese & sugar &
peanut butter. Beat until smooth.
Fold in Cool Whip. Place in
graham cracker crust.
Refrigerate or freeze.
NOTE: Can be made ahead &
stored in freezer.
Serves 6-8.
-Clement Clarke Moore, A Visit from St. Nicholas
Sportsman Rd. Highland
654-5360
Apple Bars
2 C. All-purpose Flour
1/2 C. Sugar
1/2 tsp. Baking Powder
1 tsp. Salt
1 C. Butter or Margarine
2 Egg Yolks, beaten
4 med. Apples, pared, sliced = 4
cups
3/4 C. Sugar
1 tsp. Ground Cinnamon
1 Egg White, slightly beaten
Combine 2 cups flour, 1/2
cup sugar, baking powder & salt;
cut in butter till crumbs are the
size of small peas. Stir in egg
yolks.
Divide mixture in half. Press
one half over bottom of 15x10x1”
baking pan.
Combine apples, remaining
sugar, flour & cinnamon, arrange
over bottom crust. Crumble
remaining dough over apples.
Brush egg white over all.
Bake 350º oven for 40 minutes. Cool.
Drizzle with thin powdered
sugar icing, if desired. Cut into
bars.
Makes 4 dozen.
Bohemian Kolache
2 C. Milk, scalded
2 pkgs. Dry Yeast
1/4 C. Warm Water (to dissolve
yeast)
2 sticks Margarine
3/4 C. Sugar
1 tsp. Salt
3 Eggs
7 C. Flour
Put 6 cups flour, the sugar &
salt with 2 pkgs dry yeast (dissolved) & stir well.
Heat milk & margarine together until 120º to 130º & add
all together at one time with the
flour mixture & stir.
Add rest of the flour, a little
at a time. Mix by hand & knead
about 8-10 minutes, until very
elastic.
Let rise until doubled, punch
down, let rest 5 minutes. Take
a small amount, roll into small
ball & then press center to make
small opening & fill with your
choice of filling (cherry, strawberry, blueberry, apple, cream
cheese, etc.).
Bake at 375º for abut 15 minutes.
Serves large amount. Best if
eaten day made.
4 Layer Pudding Pie
Better Than Whoop;
Cake
1 Chocolate or German Chocolate Cake Mix
1 can Sweetened Condensed
Milk
16 oz. jar Hot Fudge
12 oz. Cool Whip
4 Heath Bars, cut in small pieces
Bake cake as directed on box
(in rectangle pan).
Pour milk into warm cake, use
a fork to pull cake apart & allow
milk to flow into it.
When cool, spread hot fudge
on and then spread Cool Whip.
Sprinkle Heath bar pieces on top.
Refrigerate.
12 servings.
Desserts
Page 13
1 stick Margarine
1 C. Flour
1/2 C. Pecans (if desired)
Mix together & press into bottom of 13x9” pan.
Bake 15 minutes, cool.
1 C. Powdered Sugar
2 C. Cool Whip
Beat together & spread on
crust.
2 small pkg. Instant Chocolate
Pudding
3 C. Milk
Mix together.
Spread onto 2nd layer.
Garnish with 2 cups Cool
Whip & pecans.
NOTE: You can use banana, lemon or vanilla pudding.
Serves 12.
Crumb Cake
Deb Berndsen, Highland
2 C. Flour
1-1/2 C. Sugar
1/2 C. Lard
1 tsp. Cinnamon
Pinch Salt
1 Egg
1 C. Sour Milk
1 tsp. Baking Soda
Take first 5 ingredients & work
like pie dough. Take a handful
out for the topping.
To the rest add egg, milk &
baking soda.
Put into 8x8” greased pan.
Sprinkle with saved topping &
sprinkle with a little cinnamon.
Bake @ 350º till toothpick inserted comes out clean.
WE SERVICE ALL BRANDS
OF APPLIANCES
Cherry Cream Cheese
Pie
15 oz. can Sweetened Condensed Milk (not Evaporated
Milk)
1/3 C. Freshly Squeezed Lemon
Juice
21 oz. can Cherry Pie Filling
Graham Cracker Crust
Soften cream cheese & beat
until fluffy. Add milk slowly while
beating.
Pour in lemon juice, vanilla &
beat.
Pour filling into crust & chill.
Chill several hours & then top
with cherries.
Pecan Pie
Marlene Dickerson, Highland
1 C. Light Corn Syrup
1/2 C. Brown Sugar
3 Eggs, unbeaten
1 tsp. Vanilla
1/4 tsp. Salt
1 C. Pecans
1 Pie Crust
Combine syrup, sugar, eggs,
vanilla & salt.
Mix well add pecans.
Pour into pie shell
Bake at 350º for 50 minutes.
Dessert
Bohemian Nut Roll
It’s sew
wonderful to
have
customers
like you.
Merry
Christmas
& Happy
New Year.
1010 Laurel St., Highland
654-4754
Page 14
1 pkg. Dry Yeast
1/4 C. Warm Water
1 tsp. Sugar
Sprinkle yeast over warm water, add sugar & let stand for 10
minutes.
2 C. Sifted Flour
1 tsp. Vanilla
1/2 tsp. Salt
3/4 C. Oleo Margarine
2 Eggs, separated
1/2 C. Sugar
1/4 C. Nuts
Sift together flour, salt & cut in
oleo till mixture resembles coarse
meal. Blend yolks & softened
yeast. Mix well till smooth ball
is formed. Divide dough in half.
Beat egg whites till stiff, add sugar
& vanilla.
Roll each ball 9x13”. Spread
with egg white mixture & sprinkle
with nuts. Roll like jelly roll & slit
down middle 1/2” deep.
Bake at 350º about 22 minutes. Sprinkle with powdered
sugar as soon as out of oven.
Makes 2 rolls. Serves 12.
Honey Bun Cake
1 Yellow Cake Mix
4 Eggs
8 oz. Sour Cream
1 C. Brown Sugar
1 Tbls. Cinnamon
FROSTING:
2 C. Powdered Sugar
4 Tbls. Milk
1 Tbls. Vanilla
Preheat oven to 325º. Combine cake mix, oil, eggs & sour
cream. Stir by hand approx. 50
strokes or until most lumps are
gone. Pour half of the batter into
an ungreased 9x13” cake pan.
Combine brown sugar & cinnamon and sprinkle over the batter in cake pan. Spoon the other
half of batter into cake pan, covering brown sugar & cinnamon.
Twirl butter knife through the
cake pan. Bake 40-45 minutes.
Frost cake while it is fairly hot.
Whisk powdered sugar, milk &
vanilla together. Poke holes in
cake & spread frosting on top.
Serve warm. 16-20 servings.
Peanut Butter Pie
1/2 C. Creamy Peanut Butter
1/2 C. Powdered Sugar
Beat together
1 small pkg. Instant Vanilla Pudding
1 small tub Whip Creme
Make instant pudding according to directions, use 1/4 cup
less milk(whole or 2%). Mix 2/3
of peanut butter & sugar with instant pudding.
Set balance of crumb mixture
aside.
Put instant pudding in pie
shell. Top with whip creme,
sprinkle remainder peanut butter ingredients on top of whip
creme. Refrigerate.
8 servings.
Blintzes-Dutch Treat
2 loaves White Bread
2 Egg Yolks
2 - 8 oz. Cream Cheese
1 C. Melted Oleo
1/2 C. Sugar
1 tsp. Cinnamon mixed with 1 C.
Sugar
Peel crusts off bread, roll
bread slices flat with rolling pin.
Mix together cream cheese,
1/2 cup sugar, egg yolks &
spread on bread slices.
Roll jelly roll fashion. Roll
bread rolls in melted oleo. Then
roll in sugar/cinnamon mixture.
Place on ungreased cookie sheet.
Warm in 350º oven for 5 minutes.
Blueberry Cloud
Coffee Cake
1 C. Sour Cream
1/4 C. Water
3 Eggs
18.25 oz. pkg. White Cake Mix
21 oz. can Blueberry Pie Filling
1/4 C. Walnuts, chopped (optional)
1-1/2 C. Confectioner’s Sugar
2 Tbls. Milk
This recipe works best if prepared in a Jelly roll pan, but we’ve
successfully made it in a 8” round
cake pan as well. Use what you
have, but remember to adjust the
baking time accordingly.
Generously grease & flour one
15-1/2 x 10-1/2” jelly roll pan
(or baking pan of your choice).
Mix sour cream, water & eggs,
then stir in cake mix until moistened but still slightly lumpy.
Spread into pan. Randomly drop
pie filling by large spoonfuls onto
batter.
Bake at 350º for 25 minutes or
until cake tests done. Sprinkle
cake with walnuts, if desired &
drizzle with glaze.
GLAZE:
Mix confectioners sugar &
milk, let set until cake is done &
cooked for at least 10 minutes.
Dessert
Page 15
Peaches & Cream Cake
29 oz. can Sliced Peaches
TOPPING:
8 Tbls. Peach Juice
3/4 C. Sugar
BATTER:
1 pkg. Yellow Cake Mix (without
pudding)
4 Eggs
1 C. Cold Water
4 oz. pkg. Instant Vanilla Pudding
Grease & flour 9x13” pan.
Drain peaches & save the
juice.
Beat soft cream cheese, 8
Tbls. peach juice & sugar until
fluffy. Refrigerator.
Combine cake mix, eggs, water, oil & pudding mix, beat on
med speed 2 minutes. Spread
batter into 9x13” pan. Lay peach
slices in an even layer close to
each other over batter. Carefully
spread cream cheese mixture
(from refrig.) over peaches; try to
cover the whole surface.
Bake 45-55 minutes.
Cool completely; cover & refrigerate
Crust should be a golden
brown.
Yield 24 squares.
Quick Crescent Pecan
Pie Bars
8 oz. can Refrigerated Crescent
Rolls
FILLING:
1/2 C. Sugar
1/2 C. Corn Syrup
1 Tbls. Butter, melted
1/2 tsp. Vanilla
1 Egg, beaten
Heat oven to 350º.
Unroll dough & separate into
2 long rectangles. Place in ungreased 9x13” pan, pressing
over bottom & 1/2 inch up sides
to form crust. Firmly press perforations to seal.
Bake 8 minutes.
Meanwhile in med. bowl, mix
filling ingredients. Pour filling
over partially baked crust.
Bake 18 to 22 minutes longer
or until golden brown.
Cool completely about 1 hour,
before cutting into bars.
Yield 24 bars.
Heavenly Rice Pudding
2 C. Water
1 tsp. Salt
2 Tbls. Butter
1 C. Long Grain White Rice
1/2 C. Raisins
3/4 C. 2% Low Fat Milk
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 C. Sugar
8 oz. can Crushed Pineapple w/
Juice
Place rice, water, salt & margarine in saucepan & bring to boil
and slow simmer covered for 20
minutes or until rice is tender &
fluffy.
When rice is cooled, mix in
the rest of the ingredients and
serve either warm or chilled. Either way is great.
For a little added color, chop
up a few maraschino cherries &
mix in.
Makes 6 Servings.
Blackberry Cobbler
Marlene Dickerson, Highland
4 C. Blackberries
1 C. Flour
1 C. Sugar
1/2 tsp. Salt
1 Egg, beaten
6 Tbls. Butter, softened
Place blackberries in bottom
of 10x6x1-1/2” baking dish.
Add 1/2 cup sugar to fruit (mix)
Sift together dry ingredients,
add egg, toss with fork until
crumbly. Sprinkle over fruit.
Drizzle with butter.
Bake at 375º for 35 to 40 minutes.
NOTE:
Can sprinkle cinnamon on top
also can add nuts if you desire.
CARRY-OUT ONLY!
Chicken & Spaghetti
(Feed 4-5 people)
8 pc. Mixed Chicken
1/2 Gal. Spaghetti
Salad & Bread
30
$
Expires Dec. 31, 2016
CARRY-OUT ONLY!
Chicken & Pasta
(Feed 15-20 people)
32 pc. Mixed Chicken
Full Pan of Rigatoni
Large Salad & Bread
100
$
Expires Dec. 31, 2016
Dessert
to you and your
family this
holiday season.
JOURNAL
PRINTING
1014 Laurel, Highland • 654-4131
Smile...
It’s
Christmas!
All we want for Christmas is to
give you our best wishes for a
sparkling holiday season.
Page 16
New York Cheesecake
Quick Apple Dumplings
1 White Cake Mix (reserve 1 cup
for the filling
1 Tbls. Oil
1 Egg
1 C. Reserved White Cake Mix
3 - 8 oz. pkgs. Cream Cheese
1/2 C. Sugar
3 Eggs
1-/2 C. Milk
1/4 C. Lemon Juice
For curst, mix white cake mix,
oil & egg together. Put in bottom
of a prepared 9x13x2” baking
dish.
For filling, combine reserved
cake mix, cream cheese, sugar,
eggs, milk & lemon juice in mixing bowl. Mix until smooth. Pour
filling over crust. Sprinkle with
cinnamon (optional).
Bake at 350º for 40-50 minutes (don’t overbake).
2 med. Granny Smith Apples
8 ct. pkg. Refrigerated Crescent
Rolls
1/8 tsp. Ground Cinnamon
1/2 C. Butter
1 C. Sugar
1 C. Orange Juice
1/2 C. Pecans, finely chopped
Grease 8” baking dish.
Peel & core apples. Cut each
apple into fourths. Unroll & separate crescent roll dough. Wrap
each apple section into a crescent roll. Place in pan. Sprinkle
with cinnamon.
Combine butter, sugar & orange juice in a medium saucepan. Bring to a boil. Remove
from heat & stir in vanilla. Pour
over dumplings. Sprinkle pecans
over top.
Bake for 30 minutes, or until
crust is golden & beginning to
bubble & apples are just tender
when pierced with fork.
To serve, spoon some of the
syrup from the baking dish over
dumplings.
Serve with ice cream or Cool
Whip if desired.
Serves 8.
Easy Carrot Cake
Carol Gross, Highalnd
1 Yellow Cake Mix
1-1/4 C. Miracle Whip
4 Eggs
1/4 C. Cold Water
2 tsp. Cinnamon
1 C. Chopped Walnuts
2 C. Carrots, finely shredded
Combine cake mix, salad
dressing, eggs, water & cinnamon, mixing at medium speed
with electric mixer until well
blended, stir in carrots & walnuts.
Pour into greased 13x9” baking pan & bake at 350º for 35
minutes or until wooden pick inserted in center comes out clean.
In The Apex Professional Park.
10 Apex Drive, Suite 2
Highland, IL 62249
618-654-2080
www.midwestfamilydentistry.com
• Comprehensive Dental Care
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Cherry Pie Bars
1 C. Butter, softened (but not
completely melted)
2 C. Sugar
4 Eggs
1/2 tsp. Salt
1/4 tsp. Almond Extract
3 C. All Purpose Flour
2 cans Cherry Pie Filling (can use
1 if you want)
In mixing bowl, cream butter,
sugar, add eggs, vanilla & almond
extract, beating well to mix. Add
flour & salt, mixing well.
Spread half of the batter in a
greased 9x13” pan, spoon pie
filling over batter. Randomly
drop tablespoons of remaining
batter over pie filling (do not mix
the pie filling into the cake).
Bake for 35 minutes or until
toothpick comes out clean.
GLAZE (optional):
1 C. Powdered Sugar
1 tsp. Almond Extract
2 tsp. Milk
Mix together & drizzle over
baked bars after they are completely cooled.
Bohemian Cheese Cake
2 - 8 oz. pkgs. Philadelphia
Cream Cheese
1 small carton Small Curd Cottage Cheese
1 small carton Sour Cream
1-1/2 C. Sugar
6 Eggs
2 tsp. Vanilla
2 tsp. Cinnamon
1 pkg. Crescent Rolls
Mix cheese until creamy. Add
sour cream.
Beat in sugar, vanilla & eggs
(one at a time) beating after every
addition.
Press crescent rolls into
9x13” pan.
Pour mixture in pan & sprinkle
with cinnamon
Bake at 350º for 40-45 minutes.
Serves several.
Danish Puff
Apple Harvest Cake
1 C. Flour, sifted
1/2 C. Butter or Oleo
2 Tbls. Water
•••••
1/2 C. Butter or Oleo
1 C. Water
1 tsp. Almond or Vanilla Flavoring
1 C. Flour, sifted
3 Eggs
Heat oven to 350º.
Measure first cup of flour
into bowl. Cut in butter or oleo.
Sprinkle with 2 Tbls. water & mix
with fork. Round into a ball &
divide in half. Make into 2 long
strips 12x3. Stirps should be 3”
apart on ungreased baking sheet.
Mix the second amount of
butter or oleo & water. Bring to
a rolling boil, adding flavoring &
remove from heat.
Stir in flour immediately to
keep it from lumping, when thick
& smooth, add one egg at a time,
beating until smooth. Divide in
half & spread 1/2 evenly over
each piece of pastry.
Bake 60 minutes until topping
is crisp & nicely browned.
Frost with powdered sugar icing & sprinkle with nuts.
Ruth Rogier, Highland
1-1/4 C. Flour
1 C. Whole Wheat Flour
1 C. Sugar
3/4 C. Brown Sugar, packed
1 Tbls. Cinnamon
1 tsp. Salt
1/2 tsp. Baking Soda
3/4 C. Cooking Oil
1 tsp. Vanilla
3 Eggs
2 C. Apples, finely chopped
1 C. Chopped Pecans or Walnuts
Generously grease & flour a
10” fluted bundt pan, set aside.
In mixing bowl combine
flours, sugars, cinnamon, baking
powder, salt & baking soda. Add
oil, vanilla & the eggs, beat until
well mixed. Add chopped apples
& nuts.
Spoon batter evenly into prepared Bundt pan or a 9x13” pan.
minutes or until the cake tests
done. Let cool for 5 minutes; invert onto a wire rack. Cool thoroughly.
Drizzle with a powdered sugar
glaze.
GLAZE:
1/2 C. Confectioners Sugar
1/4 tsp. Vanilla
2 tsp. Milk
In small mixing bowl, stir together sugar, vanilla & enough
milk to make drizzling consistency.
Peach Cobbler
Norma Weekley,
West Frankfort
1 C. Self Rising Flour
1 C. Sugar
1 C. Milk
1 stick Butter
1 to 2 Lg. cans Peaches (depends
how full you want it) drained
Pecans (optional)
Mix flour, sugar, milk up real
good. Before you pour flour mixture into dish, melt stick of butter
& pour into dish.
Pour flour mixture over butter
then peaches.
Bake at 350º until brown on
top. Add chopped pecans over it
before you put in oven. Let cool
before serving.
Dessert
Page 17
From the crew who can clean up before
or after your holiday gatherings.
Serving Highland Since 1987
Bernell Tebbe (Owner)
1-800-287-7959
1-618-654-6504
1-618-526-4099
we’d like to join you and your
family in giving thanks to
our Lord for His love and guidance,
just as we thank you for your trust
and support this past year.
Easy Apple Dumplings
Gail Ohren, Alhambra
2 cans Crescent Rolls
2 Jonathan Apples, peeled &
sliced into 16 wedges
1/2 C. Sugar
1 Tbls. Cinnamon
1/2 can Mt. Dew
Roll each apple slice into crescent roll & place in a greased
9x13” pan.
Sprinkle
cinnamon/sugar
mixture over crescent rolls. Pour
Mt. Dew into pan.
Bake 350º for 35 minutes.
8 servings.
“Where Life Is Good”
Skilled Nursing Facility; Assisted Living; HUD Subsidized Senior Apartments.
Dessert
Fresh Apple Cake
We’re all celebrating the
season this year in style thanks
to customers like you.
BULLDOG
BARBER
SHOP
1008 LAUREL,• HIGHLAND
3 Eggs
1 C. Salad Oil
2 C. Sugar
2 C. Flour
2 tsp. Cinnamon
1/2 tsp. Salt
1 tsp. Vanilla
1 C. Nut Meats
4 C. Raw Apples, chopped
1 tsp. Baking Soda
Combine oil & eggs, beat until foamy. Gradually add sugar &
beat until light & thick.
Sift dry ingredients together
& fold into batter. Stir in vanilla,
nuts & apples.
Pour into greased 9x13” pan
& bake @ 350º for 50 minutes.
When cool, ice with cream
cheese icing.
CREAM CHEESE ICING:
1-1/2 Tbls. Butter or Margarine,
melted
1/2 tsp. Vanilla
3/4 C. Powdered Sugar
1/4 tsp. Lemon Flavoring
Chocolate Eclair Cake
1106 Broadway
Highland, IL
654-2323
Page 18
1 box Honey Graham Crackers
3 oz. pkgs. French Vanilla Instant
Pudding
3 C. Cold Milk
8 oz. Cool Whip
Beat pudding & milk, let set,
stir in Cool Whip.
In 9x13” pan layer graham
crackers, 1/2 pudding mix, more
graham crackers, remaining pudding, more graham crackers.
Refrigerate overnight or several
hours.
TOPPING:
Beat 5 Tbls. cocoa, 3 Tbls + 2
tsp. soft oleo, 3 Tbls milk, 1-1/2
cups powdered sugar, 1 tsp. vanilla. Spread on top.
Refrigerate.
12 servings.
Tres Leches Cake
With Berries
Joyce Wink, Highland
1-1/2 C. All-purpose Flour
3 XL Eggs, at room temperature
3/4 tsp. Salt
1 C + 5 Tbls. Granulated Sugar
2 tsp. Granulated Sugar
1/2 C. Whole Milk
1-1/4 C. Heavy Cream
12 oz. can Evaporated Milk
14 oz. Sweetened Condensed
Milk
1/2 tsp. Pure Almond Extract
Butter 9x13x2” baking pan.
Sift flour, baking powder &
salt into a small bowl & set aside.
Place the eggs, 1 cup of
granulated sugar & vanilla in the
bowl, with an electric mixer beat
at med. high speed for 10 minutes until light & fluffy. Reduce
speed to low & slowly add half of
the flour mixture, then the milk
& finally the remaining flour mixture. Mix with a rubber spatula to
be sure the batter is well mixed.
Pour batter into prepared pan,
smooth the top & bake for 25
minutes, until the cake springs
back when touched lightly in the
middle & cake tester comes out
clean. Set aside to cool in pan for
30 minutes.
In 4 cup measuring cup, whisk
together heavy cream, evaporated milk, sweetened condensed
milk, almond extract.
Using a bamboo skewer, poke
holes all over cooled cake & slowly pour the creamed mixture over
cake, allowing it to be absorbed
completely before continuing to
pour on more of the mixture.
Cover cake with plastic wrap
& refrigerate for at least 6 hours.
To serve, toss fruit with granulated sugar. Dust cake with confectioners sugar, cut in squares,
& place on dessert plates. Surround the cake with fruit & put a
dollop of whipped cream on top.
Make It
Merry!
Our recipe for a sweet
holiday season calls for:
• a generous helping of gratitude
• a dash of good cheer
• a measure of best wishes
Mix together with good friends
and kind patrons like you for the
best holiday season ever!
CHEF’S
SHOPPE
New Larger Location
with bigger selections!
Kitchen Accessories & Gourmet Foods
2320 Troy Rd., Edwardsville, IL 62025
(Schnucks Plaza Near Target)
Hours: Mon- Sat. 9-9, Sun 12-6
www.chefsshoppe.com
There’s no
place like
home for the
holidays!
Our sincerest
thanks to all of
the people we
have been
privileged to
serve this year.
May your heart
and home be
filled with love
this season.
Highland, IL
654-2622
Vanilla Cream Pie or
Pudding
3/4 C. Sugar
2 C. Milk
1/4 tsp. Salt
2 Tbls. Butter or Margarine
9” Baked Pastry Shell
1/3 C. All-purpose Flour OR 3
Tbls. Cornstarch
3 Egg Yolks, slightly beaten
1 tsp. Vanilla
In saucepan, combine sugar,
flour & salt. Gradually stir in milk.
Cook & stir over med. heat until
mixture boils & thickens. Cook
2 minutes longer. Remove from
heat. Stir small amount hot mixture into yolks; return to hot
mixture; cook 2 minutes, stirring
constantly. Remove from heat.
Add butter & vanilla; cool to room
temperature. (To prevent crust
from forming, put clean plastic
wrap or waxed paper directly on
top, touching surface of the hot
pudding clear to sides of bowl).
Pour into baked pastry shell.
MERINGUE:
Beat 3 egg whites with 1/4
tsp. cream of tartar & 1/2 tsp. vanilla till soft peaks form. Gradually add 6 Tbls. sugar, beating
till soft peaks form & all sugar is
dissolved. Spread on top of pie,
sealing to pasty. Bake @ 350º
about 12 - 15 minutes or until
meringue is golden. Cool.
Banana Cream Pie - Slice 3 bananas into cooled 9” pastry shell.
Top with vanilla cream pie filling &
meringue. Bake as directed.
Butterscotch Pie - Substitute
brown sugar for granulated sugar
in filling for vanilla cream pie. Increase butter to 3 Tbls.
Chocolate Cream Pie - In vanilla
cream pie filling, increase sugar
to 1 cup, chop 2 - 1 oz. squares
unsweetened chocolate, add with
milk.
Coconut Cream Pie - Add 1 cup
flaked coconut to vanilla cream
pie filing. Sprinkle 1/3 cup coconut over meringue before browning.
Dessert
Page 19
Angel Cake
1 C. Cake Flour (NO substitutes)
1-1/2 to 2 C. Egg Whites (12)
1/4 tsp. Salt
3/4 C. Sugar
1-1/2 tsp. Vanilla
3/4 C. Sugar
Stir four with 3/4 cup sugar 4
times.
Beat egg whites with cream
of tartar, salt & vanilla till stiff
enough to form peaks, but still
moist & glossy. Add remaining
3/4 cup sugar, 2 tablespoons at
a time, continuing to beat until
meringue holds stiff peaks.
Sift about 1/4 of flour mixture
over whites; fold in by hand. Fold
in remaining flour by fourths. Bake in ungreased 10” tube
pan in moderate oven at 375º for
35-40 minutes or till done.
Invert pan & let cake cool.
Chcolate Angel Food: Add 3
Tbls. sifted cocoa to flour & sugar.
German Chocolate
Cream Cheese Cake
1 pkg. German Chocolate Cake
Mix
Mix cake as directed on package of cake mix.
4 Eggs
1-1/2 C. Sugar
2 - 8 oz. pkgs. Philadelphia
Cream Cheese
Combine cream cheese mixture with sugar & eggs.
Layer cream cheese mixture
in a 13x9” pan. Followed by German chocolate cake mixture.
Bake at 350º for 45 to 60
minutes or until done.
You may also swirl mixture
with a knife to make a marble effect.
Frost with German chocolate
icing.
Serves several.
QUALITY
PRE-OWNED
CARS, TRUCKS, VANS & SUV’S
1450 E. City Rt. 40
Greenville, IL 62246
www.ltdautos.com
Stop
By!
618-664-2775
Shop
24/7
Main dishes
Chicken Oscar
Mediterranean Chicken
2 tsp. Olive Oil
2 Tbls. White Wine
6 Skinless, Boneless Chicken
Breast Halves
3 Cloves Garlic
1/2 C. Diced Onions
3 C. Tomatoes, chopped
1/2 C. White Wine
2 tsp. Chopped Fresh Thyme
1 Tbls. Chopped Fresh Basil
1/2 C. Kalamata Olives
1/4 C. Chopped, Fresh Parsley
Salt & Pepper to taste
Heat oil in 2 Tbls white wine
in large skillet. Add chicken &
saute 4-6 minutes on each side
until brown. Remove from skillet. Saute garlic for 30 sec., add
onion & saute 3 min. Add tomatoes and bring to a boil over heat,
add 1/2 cup wine & simmer 10
minutes. Add thyme & basil &
simmer 5 min.
Return chicken to skillet &
cover. Cook on low until chicken
is cooked thru & no longer pink
(juices run clean). Add olives &
parsley to skillet & cook 1 more
minute. 6 Servings
Page 20
4 Boneless, Skinless Chicken
Breasts
1/3 C. Flour
Dash of Salt & Pepper
1 C. Fresh Lump Crab Meat (imitation is fine)
1/2 C. Chopped Green Onion
1 lb. Asparagus, cooked
Bearnaise sauce (Knorr makes a
sauce mix)
Pound breast thin. Combine
flour with seasonings, dredge
breasts in flour mixture. Cook in
melted butter in skillet. Remove
chicken & keep warm.
Add crab meat, green onions
& worcestershire sauce to drippings in skillet; cook over medium heat until heated.
Arrange asparagus over each
piece of chicken. Spoon crab
meat mixture evenly over asparagus; top with Bearnaise Sauce.
Hamburger Stroganoff
1 lb. Hamburger
1/2 C. Chopped Onion
Garlic to taste
1 Tbls. Flour
1 can Cream of Chicken Soup
4 oz. can Mushrooms, drained
8 oz. Sour Cream
Simmer hamburger, onion &
garlic. Add flour then add chicken soup, mushrooms & sour
cream.
Serve over noodles.
Kathy’s “to Die For”
Beef Stew
2 lbs. Beef Stew Meat, cut into 1”
cubes
1 C. Flour
3 Tbls. Vegetable Oil
1-1/2 C. Red Wine
1 Lg. Onion, chopped
3 Cloves Crushed Garlic
3 Carrots, cut into 1/2” pieces
3 Stalks Celery, cut into 1/2 inch
pieces
5-8 Potatoes, cut into 1” cubes
1 Tbls Tomato Paste
2 C. Beef Broth
3 Springs Thyme
In large bowl, toss beef with
flour, salt & pepper to coat evenly.
Place pressure cooker or large
Dutch oven on burner to med.
high heat. Add olive oil. Brown
beef, 4-5 minutes. Transfer to a bowl. Add wine
to cooker & bring to a simmer.
Using a wooden spoon scrape up
browned bits. Add beef, onion,
garlic, carrots, celery, potatoes,
tomato paste, stock & thyme &
stir to combine. Cover & cook at
15 pounds pressure for 20 minutes. Release pressure according to manufactures instructions.
If using Dutch oven, simmer for
approx. one hour or until beef is
tender & vegetables cooked.
If liquid is too thin, transfer
beef & vegetables to a serving bowl, leaving liquid in pan &
simmer till desired consistency.
Pour over beef & vegetables &
serve immediately.
Goes very well with fresh
baked biscuits or crusty French
bread.
6 Servings.
380 Suppiger Way, Highland • 654-4551
Wishing you a happy &
healthy holiday season!
Bret W. Gruender, D.M.D., F.A.G.D.
Eric von Hoven, D.M.D., F.A.G.D.
& Staff
Hamburger Potatoe
Casserole
6 Lg. Potatoes, sliced
1 lb. Hamburger, browned
2 med. Onions, sliced
1-1/2 cans Cream of Mushroom
Soup
Chicken Piccata
2 Boneless, Skinless Chicken
Breast Halves
Salt
Pepper
1/2 C. Flour
1 Egg
1/2 Tbls. Water
3/4 C. Bread Crumbs, seasoned
type
Extra Virgin Olive Oil
3 Tbls. Butter, divided
1/3 C. Lemon Juice, fresh
squeezed if possible
1/2 C. Dry White Wine
2 Tbls. Capers
Lemon, sliced for serving
Place each chicken breast between 2 sheets of parchment paper or plastic wrap & pound out
to 1/4 inch thick,
Mix four, 1/2 tsp. salt & 1/4
tsp. pepper in a shallow plate. In
a second plate, beat egg & 1/2
Tbls water together. Place bread
crumbs on a third plate. Dip each
chicken breast first in flour, shake
off excess & then dip in egg &
then bread crumb mixture.
Heat 1 Tbls. olive oil in large
saute pan over med-high heat.
Add the chicken breasts & cook
for 2 minutes on each side, until
browned. Place them on a sheet
pan & allow them to bake for 1015 minutes while you make the
sauce.
SAUCE:
For the sauce, wipe out the
sauté pan with a dry paper towel.
Over med. heat melt 1 Tbls. butter & then add the lemon juice,
wine & reserved lemon slices,
1/2 tsp. salt & 1/4 tsp. pepper.
Boil over high heat until reduced
by half, about 2 minutes. Remove from heat, add remaining 2
Tbls. of butter & swirl to combine.
Discard lemon slices & serve 1
breast on each plate. Spoon on
the sauce & serve with a slice of
lemon.
Makes 2 Servings.
1/2 C. Water
1 tsp. Salt
1/2 tsp. Pepper
Place potatoes in baking dish
& cover with remaining ingredients.
Cover dish & bake at 325º for
1 hour or till done.
Chicken Verde
Enchiladas
Hamburger Steaks
w/Onion Gravy
3/4 C. Chopped Onions
3/4 C. Chicken Stock
1/2 C. Salsa
1/3 C. Finely Chopped Cilantro
2 Tbls. Jalapeno Peppers
5 tsp. Flour
1/2 tsp. Ground Cumin
2 Cloves Garlic, thinly sliced
8 oz. Shredded skinless, boneless Chicken breast
3/4 C. Chopped Tomatoes
3 Tbls. Sour Cream
1 Ripe Avocado, coarsely mashed
8 Corn Tortillas
4 oz. Sharp Cheddar Cheese,
shaved
2 Tbls. Cilantro Leaves
Place oven rack in lower third
of oven, preheat broiler on high.
Combine first 8 ingredients in
a medium saucepan, stirring with
whisk. Bring to a boil; reduce
heat & simmer 4 minutes.
Stir in chicken, cook 1 minute
or until heated. Remove from
heat. Stir in tomato, sour creams
& avocado.
Heat tortillas in microwave for
about 20 seconds.
Spoon 1 cup chicken mixture
into a 11x7” glass dish. Spoon
1/3 cup chicken mixture in center of each tortilla. Roll up & arrange seam side down in baking
dish. Top with cheese. Broil 3
minutes or until cheese is melted.
Sprinkle with cilantro leaves.
Makes 4 Servings.
1 lb. Ground Beef
1 Egg
1/3 C. Bread Crumbs
1/2 tsp. Black Pepper
1 tsp. Salt
1/2 tsp. Onion Powder
1 Clove Garlic, minced
1 Tbls. Oil
1-1/2 C. Thinly Sliced Onion
2 Tbls. All-purpose Flour
1 C. Beef Broth
1/2 tsp. Salt
In large bowl, mix together
ground beef, egg, bread crumbs,
pepper, salt, onion powder, garlic & worcestershire sauce. Form
into thick patties.
Heat the oil in large skillet over
medium heat. Fry patties & onion
in the oil until patties are nicely
browned. Remove patties to a
plate & keep warm.
Sprinkle flour over onions &
drippings in skillet. Stir in flour
with a fork, scraping bits of beef
off bottom as you stir. Gradually
mix in the beef broth. Season
with seasoned salt.
Simmer & stir over mediumlow heat for about 5 minutes, until the gravy thickens. Turn heat
to low, return patties to the gravy,
cover & simmer for another 15
minutes.
Serve with a big bowl of
mashed potatoes.
Gift Ideas
~ Wooden Gifts
~ Engraved Gifts
~ Glass Gifts
~ Wedding
~ Attendants Gifts
~ Awards And Trophies
~ Acrylic Awards
~ Plaques
~ Ornaments
~ Sublimation
~ Pictures
~ Baby And Children
~ Wine Related Items
Plus Much More!!!!
Main Dishes
Page 21
Check our website for upcoming events:
Fine Cigars and Smoking Club Since 1998
We have a
that carries a full line of
Cigars, Wines, Gifts & Spirits.
2921 N. Center St., Suite 5 (Rt. 159),
Bring In Your Own Gifts
For A Unique Touch!
Everlasting Etch Can Laser On Acrylic, Glass,
Mirrors, Tile, Wood & Much More!
We appreciate your visiting us this past year.
[email protected]
12803 Troxler Ave., Highland
Mon.-Thurs. 10-5, Fri. 10-3, Evenings & Sat. by apt.
World Wide Web:
http://www.tempobank.com
ATM Service
AT BOTH
OFFICES.
301 N. Fourth,
Breese • 526-7256
28 W. Broadway,
Trenton • 224-9228
Main Dishes
Grandma’s Marzetti
Warm And
Cuddly
Greetings To All
Our Valued
Customers
And Best Wishes For A
Happy Holiday!
Tom & Lynn Koch
Formerly Wallpapers Ready To Go
207 Suppiger Lane, Highland
1 lb. Ground Chuck
2 C. Elbow Macaroni
1/2 C. Chopped Green Pepper
1 can Tomatoes, stewed
1 can Tomato Soup
1 can Cream of Mushroom
6 oz. Tomato Paste
1 can Mushrooms, pieces
Boil noodles with salt, don’t
overcook, drain into colander.
Pour hot water onto noodles to
get the starch off.
Take deep, big skillet, put in
2 Tbls. oil, put in ground chuck
cut into pieces, stir until brown.
Scoop out meat & dry with paper
towels to get excess oil off.
Fry onions & peppers,
chopped tomatoes, paste, tomato soup, mushrooms & soup
with a little water. Put meat back
into skillet add in noodles, cook
on med. heat.
12 servings.
Merry Christmas To All!
Thanks for your
very valued business!
Torbit’s
4 Ultra Way Drive, Highland • 654-4353
1-800-654-6940 •• www.torbitsflooring.com
HO, HO, HO!
As Christmas draws near, we wish you a season
filled with heartwarming memories as you
celebrate with those near and dear to you.
Happy
Holidays!
Video Gaming
Available
Page 22
POPLAR
JUNCTION
Home of the HHS Bowling Team
301 Poplar, Highland • 654-2695
Biscuit & Gravy
Casserole
8 oz. can Pillsbury Grands Biscuits
1 lb. Bulk Pork Sausage
1/2 oz. pkg. Pioneer Pepper Gravy Mix
1 C. Cheddar Cheese, shredded
6 Eggs
1/2 C. Milk
Spray 9x13 pan with Pam.
Cut biscuits into quarters &
line bottom of prepared pan.
Brown sausage & drain; scatter sausage over biscuits. Sprinkle cheese over sausage layer. Whisk eggs & add milk, blending. Add seasonings & pour over
cheese layer.
Prepare gravy mix per package instructions & pour over egg
mixture.
Bake 30-45 minutes at 350º.
Serve piping hot.
Serves 6-8 people.
Pork Chops
With Sauerkraut
6 Bone In or Boneless Pork Loin
Chops (1 inch thick & 8 oz. each)
3 Tbls. Butter
14 oz. can Sauerkraut, rinsed &
well drained (I use 2 cans)
1-1/2 C. Sweetened Applesauce
1 Garlic Clove, minced
5 tsp. Brown Sugar
1 tsp. Caraway Seeds
1 tsp. Ground Cinnamon
In large skillet over medium
high heat, brown pork chops in
butter on both sides.
Transfer to greased 13x9”
baking dish.
In bowl combine sauerkraut,
applesauce, onion, garlic, brown
sugar, caraway seeds & cinnamon. Spoon over chops.
Cover & bake @ 375º for 4045 minutes or until meat juices
run clean.
Serves 6.
Shortcut Lasagna
1 Tbls. Vegetable Oil
1-1/2 lbs. Ground Chuck
1 lb. can Whole Tomatoes
8 oz. can Tomato Sauce
2 pkgs. Dehydrated Spaghetti
Sauce Mix
2 - 12 oz. cans Cocktail Vegetable
Juice
1 lb. pkg. Lasagna Noodles
24 oz. carton Cottage Cheese
8 oz. pkg. Mozzarella Cheese,
shredded
1/4 C. Grated Parmesan Cheese
Chopped Parsley
Heat oil in skillet, add meat &
cook, breaking up with wooden
spoon. Stir in tomatoes, tomato
sauce, sauce mix & vegetable
juice.
Bring to boiling, lower heat &
simmer 10 minutes.
Cover bottom of an oiled
13x9” baking dish with a thin
layer of meat sauce.
Then add a layer each of uncooked noodles, cottage cheese
& mozzarella.
Repeat layers until all ingredients are used, ending with meat
sauce.
Cover casserole tightly with
heavy duty aluminum foil.
Set on jelly roll pan in oven.
Bake in 350º oven for 1 hour.
Remove from oven, let stand
25 minutes.
Sprinkle
with
Parmesan
cheese & chopped parsley, if desired.
Cut into squares to serve.
Serves 10 or more.
Beer Roast
2-3 lb. Chuck Roast
1 Bottle of Beer
1 Beef Bouillon Cube
1 pkg. Good Seasoning Dressing
1/2 jar of Pepperonicinis, cut up
w/juice
Put all ingredients into crock
pot. Cover & cook for 6 to 7
hours. Comes out delicious.
Serves several.
Italian Beef
1 med. Chuck Roast
1 pkg. Good Seasons Zesty Italian Dry Salad Dressing Mix
1 pkg. Good Seasons Garlic &
Herb Dry Salad Dressing Mix
1 sm. jar Jalapeno Peppers (mild
or hot) your choice
Put roast in crock pot.
Put the mixes & peppers including juice over the roast, (NO
water).
Cook slowly in crock pot until
done. When roast is done, place
on a platter & cut the roast with
scissors. Serve on small buns.
Serves 10-20.
Chicken in Wine Sauce
4 Bone In Chicken Breasts
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
Dry Red Wine (any kind or your
favorite)
Preheat oven to 350º
Line a 9x12” casserole dish
with foil.
Place chicken, bone side up in
pan.
Mix together soups & add 2
cups of wine, more if you prefer a thinner sauce. Spoon sauce
over chicken & bake 1 hour,
turning chicken after it has baked
for 30 minutes.
Pairs well with steamed rice or
egg noodles.
Serves 4 people.
Baked Ham & Swiss
Cheese Sandwiches
12 (Dollar) Bakery Rolls
1 lb. Sliced Ham
1 lb. Swiss Cheese
1 stick Butter
1 Diced Onion
2 Tbls. Prepared Mustard
1 tsp. Worchestershire Sauce
º, 15-20 minutes.
Main Dishes
Page 23
Swedish Meat Balls
2 lbs. Ground Round (beef)
1 C. Corn Flakes, crumbled
1/3 C. Parsley Flakes
2 Eggs
2 Tbls. Soy Sauce
1/4 tsp. Pepper
1/3 C. Catsup
2 Tbls. Minced Onion
2 Tbls. Salt
Combine ingredients & roll
into small balls.
SAUCE:
1 can Cranberry Sauce
12 oz. bottle Chili Sauce
2 Tbls. Brown Sugar
1 Tbls. Lemon Juice
Heat sauce until cranberry
sauce is dissolved. Bake meat
balls in sauce (covered) for 30
minutes at 350º.
After baked take lid off &
brown meat balls.
Serves 10.
Quick Lasagne Casserole
Marlene Dickersen, Highland
1 lb. Lean Ground Beef
10 Green Onions, chopped
2 - 8 oz. cans Tomato Sauce
1-1/4 tsp. Salt
1/4 tsp. Oregano
1/4 tsp. Basil
1/8 tsp. Pepper
1 Clove Garlic or Garlic Salt
8 oz. pkg. Wide Noodles, cooked
& drained
1 C. Cottage Cheese
1 C. Sour Cream
Brown meat, drain off fat. Add
onions & cook lightly. Add sauce,
salt, oregano, basil, peppers &
garlic. Simmer 10 minutes.
Combine noodles, cottage
cheese & sour cream.
In a 2 quart baking dish alternate layers of noodle mixture &
meat sauce, starting with noodles
& ending with meat sauce.
Bake at 350º, 25 to 30 minutes.
6 Servings.
5 Hour Beef Stew
1 - 5 to 6 lb. Bone In Turkey
Breast
1/2 C. Butter (no substitutes)
2 Tbls. Chopped Onion
1/4 C. Lemon Juice
2 Tbls. Soy Sauce
1 Tbls. Sage
1 tsp. Thyme
1 tsp. Marjoram
1/4 tsp. Pepper
Melt butter in saucepan & add
all other ingredients; mix together & bring to a boil.
Place turkey on rack in baking
pan, breast bone side up. Drizzle
butter mixture over entire turkey
breast.
Bake uncovered for approx. 2
hours, basting every 30 minutes.
You may tent turkey with foil during last 30 minutes of baking if it
is browning too quickly.
Let turkey rest about 15 minutes after removing from oven.
Serves 8-10 people.
Holiday spirits are building
and we hope you have a
wonderful time with family
and friends this season.
2 - 3 lbs. Stew Meat
2 cans Green Beans, drained
1 small bag Baby Carrots
6 med. Potatoes, cut in chunks
2 med. Onions, diced
1 Lg. can Tomato Soup (NO water)
Layer above ingredients in
roasting pan.
Place in oven at 250º for 5
hours.
No need to stir or watch.
Put foil in 9x13” pan.
Cut rolls in half & place in pan.
Melt butter in small pan, add
onion, mustard & worchestershire, cook till onion is transparent.
Put ham & cheese on top of
rolls & put top back on rolls.
Brush top of rolls with melted
butter.
Preheat oven & bake at 375
Herb Roasted
Turkey Breast
“Our
family
serving
your
family
since
1954”
Full Service Propane Dealer
Wishing you a Sweet Season
As visions of sugarplums dance in your head,
we want to thank you for being such a sweet customer.
Treat yourself to a wonderful holiday this year.
Hoilday
Hours:
M-F 9-7
Sat., 9-5
Sun. 12-4
“Your Gourmet Chocolate Shop and Bed & Breakfast”
801 Ninth Street, Highland, IL • 654-9340
www.the chocolateaffair.com
Main Dishes
Chicken Tetrazzini
1/2 C. Butter
1 can Mushroom Soup
4-1/2 oz. jar Mushrooms
4 oz. jar Pimento
2 C. Chicken, cubed & cooked
1 C. Sour Cream
Grated Parmesan Cheese
Paprika
Bread Crumbs & Butter on top
8 oz. Spaghetti Pasta, cooked
In saucepan, melt butter on
low heat. Add soups & mushrooms. Stir till blended, remove
from heat, add pimento, chicken,
spaghetti & sour cream.
Pour in a greased 9x13” pan,
sprinkle with paprika, Parmesan
cheese & bread crumbs.
Bake uncovered, 350º for 3035 minutes.
Page 24
Stuffed Shells
Becky Crawford, Pierron
1 box Jumbo Shells
16 oz. tub Ricotta Cheese
1 lb. bag Italian Mix Shredded
Cheese
1 lb. Italian Sausage
1 jar Pasta Sauce
Brown sausage & drain.
Mix in ricotta cheese & shredded cheese. Set aside.
Bring large pot of water to boil
& add shells. Cook until done.
Rinse cooked shells with cold
water.
Fill each shell with approximately 2 tablespoons of cheese
mixture.
Arrange filled shells in large
baking pan. Cover with pasta
sauce.
Bake 1 hour.
WHAT A TEAM!
The holiday season is here again, our team is reflecting
upon the success of this past year, we just want you to
know that we owe it all to you. We thank you for your
support and look forward to working with you again.
Penny Jacob, Jewelry designer/owner
654-4631
Pennsylvania Dutch
Scrapple
Beef Tongue
1/2 lb. Pork Sausage, bulk type
is best
3 C. Hot Water
3/4 C. Yellow Cornmeal
1/4 tsp. Sage
3/4 tsp. Salt
1 C. Cold Water
Cook sausage in hot water until done.
Mix cornmeal, sage & salt in
cold water & gradually add to sausage mixture, stirring constantly.
Cook & stir until very thick, about
6 minutes.
Spread into a greased loaf pan
& chill. Unmold & slice. Roll in
flour & brown in hot oil. Serve
with syrup. Makes 8 servings.
2-3 lb. Beef Tongue
1/2 tsp. Oregano
1 tsp. Salt
1/2 tsp. Marjoram
1/2 tsp. Italian Seasoning
Rinse tongue. Place in pressure cooker. Add water to cover.
Add remaining ingredients. Pressure cook for 1 hour 15 minutes.
Remove from pan & allow to cool
enough to handle.
Remove connective tissue &
skin. The skin should come off
easily. Cut into 1/4 inch slices
across its length.
Makes excellent cold cut
sandwiches, or is also very good
fried like Canadian bacon or with
various sauces. 6 Servings.
Baked Ranch Chicken
Sausage & Egg Breakfast
Casserole
Becky Crawford, Pierron
Harry
Buchanan,
Highland
2 large Boneless, Skinless Chick1 lb. Pork Sausage, browned &
en Breast
crumbled
Ranch Dressing
6-8 slices Dry Bread
Salt
2 C. Cheddar Cheese
Pepper
1 tsp. Onions, dried, minced
Thyme
6 Eggs, beaten
Cayenne Pepper
3 C. Milk
Paprika
1/2 tsp. Salt
Pepper to taste
Garlic Powder
Place bread in greased 9x13”
Onion Salt
baking pan. Sprinkle with cheese
Butter
& onion.
Parmesan Cheese
Drain sausage and crumble
over cheese.
Pound chicken to about an Combine remaining ingrediinch thick. Season with spices. ents, pour over sausage.
Set aside & let marinate.
Cover and refrigerate over Butter large baking dish. Put night.
chicken in dish, add ranch dress- Bake uncovered at 350º for
ing on top of chicken, add Par- 35-45 minutes, or until top is
nicely browned.
mesan cheese.
Mills Apple Farm.crtr - Page
- Composite
61Servings.
Bake for 35-45 minutes.
Swiss
Gift Shop
Special Occasion Gifts
Anne Lohman, Owner
654-2004
1009 Washington St., Highland
es to you
Warmest wish
for a
& your family
ay season &
wonderful holid Year.
a Happy New
Beef-Bacon-Blue
Cheese Burgers
1 lb. Sirloin Ground Beef
1/2 lb. Bacon
Kosher Salt
Black Pepper
1/2 C. Crumbled Blue Cheese
1/2 C. Sour Cream
2 Tbls. Prepared Horseradish
1/4 C. Minced Chives
4 Soft Hamburger Buns
Place bacon in freezer for
10 minutes to firm up. Partially
freezing the bacon keeps the fat
from sticking to the blade of the
food processor. Coarsely chop
& pulse to grind or push through
meat grinder attachment for a
stand mixer.
Season beef with a little kosher
salt & black pepper then add
bacon & combine well. Form 4
patties, thinner at center for even
cooking.
Preheat skillet to med high
heat.
Stir up the sauce ingredients
in small bowl; blue cheese, sour
cream, horseradish, chives &
Worcestershire.
Cook patties 3-4 minutes,
pressing with spatula for even
browning & a good crust. Flip
& cook 5 minutes more, again
pressing occasionally to make a
good crust.
Put on bun & top liberally with
sauce & serve.
4 Servings.
Main Dishes
Page 25
Nanny’s Chili Rice
Dinner
3/4 lbs. Ground Beef
1/3 C. Onions, chopped
1 C. Green bell Pepper, chopped
15 oz. can Tomato Sauce
10 oz. bag Frozen Corn
1/2 C. Water
1 Tbls. Chili Powder
1/2 tsp. Dry Mustard
1 C. Minute Rice
1/2 C. Shredded Cheese
Brown beef, onions & peppers. Drain fat.
Add tomato sauce, corn, water, chili powder, dry mustard.
Cook 8-10 minutes.
Stir in rice, simmer 5 minutes.
Sprinkle with cheese.
Makes 4 servings.
Serve with salad & corn bread.
Chicken Casserole
1 Old Hen
1 Loaf Stale Bread, cut in cubes
1 Onion, diced
2 Eggs, beaten
3/4 tsp. Salt
1/4 tsp. Sage
1/4 tsp. Pepper
1/2 Bell Pepper, diced
Cook hen & remove meat
from bones.
Put a layer of chicken in baking dish, cover with seasoned
broth. Make dressing of remaining ingredients & put over chicken.
Bake at 350º for 1 hour.
Mustard Glazed
Corned Beef
6 lb. or less Corned Beef
1 med. Onion, halved
1 Lg. Carrot, cut up
1 Celery Stalk, cut up
2 Garlic Cloves, minced (optional)
2 tsp. Peppercorns
2/3 C. Packed Brown Sugar
2 Tbls. Prepared Mustard
2 Tbls. Ketchup
4 hours before serving. In
large saucepan over high heat,
heat brisket, onion, carrot, celery,
garlic & peppercorns in enough
water to cover meat to boiling.
Reduce heat to low, cover for 3
hours.
Cut meat into slices.
In bowl mix brown sugar, mustard & ketchup, spread on top of
beef.
Bake 20 minutes.
Serve with carrots on side of
beef.
10 servings.
Patty Cakes
www.pat-t-cakes
1018 Laurel, Highland
654-8180
Pat Jacoby
Award-Wining
Cake Designer
Thanks for the sweet gift
of your continuing and
loyal patronage.
•Wedding
•Special Occasion
•Castle
Jumbo
•Grooms
Gourment
•Specialty
•Oldies but Goodies Cupcakes
Your Party Headquarters
For The Holidays!
Wreaths & Platters
Advance Notice Required
HIGHLAND
You’ve helped make this past year everything we wished it
would be. Thank you for your generous support.
2670 Plaza Dr., Highland, IL 62249
[email protected]
Misc.
Tortellini Soup
2 Garlic Cloves, minced
1 Tbls. Butter or Margarine
3 - 14.5 oz. Chicken Broth
9 oz. Refrigerated Cheese Tortellini
10 oz. Frozen Chopped Spinach,
thawed & squeezed dry
14.5 oz. Diced Tomatoes with
green peppers, undrained
In saucepan, saute garlic in
butter until tender.
Stir in broth & bring to a boil.
Add tortellini, cook 5-6 minutes until tender.
Stir in spinach & tomatoes.
Heat through.
Serves 5.
Caramel Corn
Harry’s Cheese Broccoli
Soup
1/4 C. Chopped Celery
1 C. Chicken Broth
1/2 C. Diced or Cubed Potatoes
1/4 C. Diced Carrots
3/4 C. Chopped Broccoli
1 C. Milk
2 Tbls. Flour
1/4 C. Shredded Velveeta or
American Cheese
In medium saucepan, combine chicken broth, potato, celery & carrots. Bring to a boil;
reduce heat. Cover & simmer
for 5-6 minutes. Add broccoli &
simmer another 5-6 minutes or
until vegetables are tender.
In a small bowl, stir together
the milk & flour, stir into saucepan. Cook & stir till thickened &
bubbly. Cook & stir for 1 minute
more. Serve.
Makes 4 Servings.
2 C. Brown Sugar OR 1 C. SplenApple Butter
da
In Crock Pot
2 sticks Oleo
1/2 C. White Corn Syrup
Cut apples up, cutting off bruises
1 tsp. Salt
& ends, leave skin on. Cook as
1 tsp. Butter Flavoring OR Vanilla for applesauce & put thru ricer.
Make 16 cups popcorn - sort Put apples in slow cooker,
cook for 24 hours on low with lid
out.
Combine sugar, oleo, syrup, & off.
Add sugar to taste, 2 sticks
salt. Boil for 5 minutes.
Stir in flavoring & soda. Pour cinnamon, 1 tsp ground cinnamon & 2 star annis. Only stir
immediately over popped corn.
Put on large cookie sheet & now & then, don’t need to stir
overnight.
place in 250º oven for 1 hour.
Lambert's
Antiques.crtr - Page
Can1 &- Composite
seal in hot jars.
Stir every
15 minutes.
May this be the best holiday ever!
Celebrate the season with glee
with friends & family!
118 W. Main, Greenville
Page 26
WE BUYS
ESTATE
Strawberry Preserves
4 C. Strawberries, pressed
6 C. Sugar
(Or can do 1-1/2 times batch, 6
C. strawberries, 9 C. sugar)
Boil 10 minutes, take from
heat & add 1 teaspoon alum. Stir
5 minutes, let cool & can, then
freeze.
Best Cheesy Potato Soup
Ever
2 lb. bag Hash Brown Potatoes
2 cans Cheddar Soup
2 cans Chicken Broth
1 can Milnot OR Half and Half
1 Tbls. Onion Flakes
5 strips Fried Bacon (cut or broken in pieces)
1 Carrot, chopped
1-2 sticks Celery, chopped
Combine all ingredients and
put in crock pot.
Cook on low 4-6 hours for as
long as you like it to be thick.
You may also add instant potato flakes to thicken.
If soup is too thick add water
or milk.
Season to taste.
Mushroom Soup
3 Tbls. Butter
2 Tbls. Flour - All-purpose
1 tsp. Slat
1/8 tsp. Pepper
2 C. Half and Half
2 C. Chicken Broth
1 can Small Mushrooms
Melt butter on low heat. Blend
in flour, salt & pepper. Remove
from heat.
Stir in half and half, chicken
broth, & mushrooms. Cook until
thick over low heat.
Measure out liquid from mushrooms; whatever the amount
deduct the same from chicken
broth.
8-10 bowls.
Bloody Mary Mix
64 oz. bottle V8 Vegetable Juice
2-1/2 Tbls. Whole Lemon Juice
3 Tbls. Worcestershire Sauce
1 tsp. Prepared Horseradish
1-1/2 tsp. Hot Pepper Sauce
3/4 tsp. Celery Salt
In large pitcher, mix all ingredients well. Cover & refrigerate
8-10 hours to allow flavors to
meld. Will keep refrigerated for
several days if you allow.
Makes 20 Servings.
Spiced Butter
(For Scones)
1/2 C. Butter, softened
3 Tbls. Brown Sugar
1/4 tsp. Cinnamon
1/4 tsp. Allspice
1/8 tsp. Nutmeg
In a small mixing bowl, combine all ingredients. Beat until
smooth.
Serve with warm scones.
Home Made Egg Noodles
1 Egg
1 Tbls. Water
1 C. Flour
1/4 tsp. Salt
Beat egg slightly & combine
with the remaining ingredients
to make a stiff dough. Knead on
a lightly floured board until the
dough is smooth. Cover & let
stand for 30 minutes.
Roll to almost paper thinness
& allow it to dry partially. Turn
the dough over in order to dry
the other side slightly.
Cut into strips with a noodle
cutter or pizza cutter.
Drop into boiling broth or
water & simmer a long 30 minutes or until noodles are tender.
Makes 6 servings.
Cornmeal Buttermilk
Pancakes
3/4 C. Unbleached All-purpose
Flour
3/4 C. Yellow Cornmeal
2 Tbls. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
1-1/4 C. Buttermilk
2 Lg. Eggs
3 Tbls. Unsalted Butter, melted,
cooled
Vegetable Oil
Sift first 6 ingredients into
large bowl. Whisk buttermilk,
eggs & melted butter in medium
bowl to blend. Add buttermilk
mixture to dry ingredients &
whisk until blended & smooth.
Preheat oven to 300º. Lightly
coat bottom of heavy large skillet with oil. Heat over medium
heat. Working in batches, pour
1/4 cup batter into skillet for
each pancake. Cook until bottoms are golden, about 1-1/2
minutes. Turn pancakes & cook
until second sides are golden,
about 1 minute. Transfer to baking sheet; place in oven to keep
warm. Repeat with remaining
batter, adding more oil to skillet
as necessary.
Makes 10 Servings.
Laundry Soap
2 C. Borax
2 C. Baking Soda
1 Bar Fels-Naptha Soap, 5-1/2
oz. bar
Grate up soap bar & mix with
other 2 ingredients.
Put in air tight container.
**For use in either top loader
or side loader.
Use 1/8 cup or 2 Tbls (same)
of mix per load of laundry.
Makes 5 cups = 40 loads.
This adds boost to your laundry & also smells good.
Misc.
Page 27
Spiced Pecans
1 Egg White, beaten with fork
2 Tbls. Water
Mix these 2 ingredients together.
4 C./1 lb. Pecans
Stir into egg mixture.
2/3 or 3/4 C. Sugar (either is
good
1/4 C. Cornstarch
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice
1/2 tsp. Salt
Mix & pour these 6 items over
pecans, until mixed up well.
Bake @ 300º on cookie sheet.
Stir every 10 minutes, usually
about 30 minutes, or until all
moisture/egg white is hardened/
no wet showing.
Cinnamon Roll Pie Crust
1 Pie Crust
4 Tbls. Butter, melted
1/2 C. Brown Sugar
2 tsp. Cinnamon
1/2 tsp. Vanilla
On a lightly floured surface,
roll out pie crust a few times to
even it out to about 1/2 inch
thickness.
Mix butter with sugar, cinnamon & vanilla extract to combine.
Spoon mixture into the center of the crust. Use a spatula to
spread it evenly over the entire
crust.
Starting with the side closest
to you roll the crust into a tight
spiral. Cut the finished spiral into
1/2 inch thick pieces.
Use rolling pin to roll each
piece into a 1/4 inch thick round.
Place the pieces in a pie plate,
overlapping them slightly &
pressing to seal. (If pieces aren’t
sticking together well, use a little
water to help “glue” them).
Continue placing rounds of
dough in pie plate until entire
plate is full, trim any excess hanging over edge.
Use fork to press indentions
all around the edge. Chill crust
well before filling and baking.
Bake according to your recipe.
Barbecue Sauce
1/4 C. Vinegar
1/4 C. Catsup
1/2 C. Worchestershire Sauce
3/4 C. Water
1-1/2 tsp. Dry Mustard
3/4 tsp. Salt
1/4 stick Butter
1/2 tsp. Sugar
1/4 tsp. Chili Powder
1 Clove Crushed Garlic
Mix together & boil for 5 minutes.
Strawberry Bacquri
(Daiquiri)
3 boxes Frozen Berries
12 oz. frozen Lemonade
6 oz. Frozen Limeade
6 oz. White rum
Mix all together.
Freeze.
Serve with white soda or 7-Up.
Thank you for
supporting your local
economy by shopping
local! We hope that
your holiday is filled
with Joy and Peace
this Christmas.
Love,
Your Chamber of
Commerce
907 Main Street, Highland
618-654-3721
vegetables
Carrot Casseole
Squash Bake
2 small Yellow Squash, cut into
1/2 inch slices
1 small Zucchini, shredded
1 small Onion, diced
1 stalk Celery, diced
1 small Carrot, diced or 3/4 C.
Shredded
1 soup can Water
1 pkg. Stuffing Mix, 6 oz. any flavor
3/4 C. Shredded Cheese
3/4 C. French Fried Onions
Mix all ingredients except
French fried onions.
Pour into greased 9x12” pan.
Sprinkle with French fried onion & more shredded cheese.
Bake 35-40 minutes.
Serves 6-8.
Page 28
8 C. Sliced Carrots
2 med. Sliced Onions
5 Tbls. Butter or Margarine (divided)
1 can Condensed Cream of Celery Soup, undiluted
1/2 tsp. Salt
1/4 tsp. Pepper
1 C. Shredded Cheddar Cheese
1 C. Seasoned Croutons
Place carrots in a saucepan &
cover with water. Bring to a boil.
Cook until crisp/tender.
In a skillet saute onions in 3
Tbls. of butter until tender. Stir in
soup, salt, pepper & cheese. Drain carrots and add to mixture.
Pour into a greased 13x9”
baking dish.
Sprinkle with croutons. Melt
remaining butter & drizzle over
croutons.
Bake uncovered at 350º for
20-25 minutes or until heated
through. Serves 12.
Pot Luck Potatoes
2 lbs. Frozen Hash Brown Potatoes, thawed
1 tsp. Salt
1 can Condensed Cream of
Chicken or Cream of Mushroom
Soup
2 C. Shredded Cheddar Cheese
1/4 tsp. Pepper
1/2 C. Onion, chopped
8 oz. Sour Cream
2 C. Crushed Corn Flakes
Combine all ingredients except Corn Flakes & 1/4 cup butter.
Mix well & pour into buttered
13x9” pan.
Combine Corn Flakes & 1/4
cup butter, sprinkle over top of
casserole.
Bake at 350º for 45 minutes.
Serves Several.
Jim/Connies
Sweet Potato Casserole
3 C. cooked, Sweet Potatoes
1 C. Sugar
1 Stick Butter
2 Eggs
1/3 C. Milk
Mix butter till creamy. Add remaining ingredients, mix well.
Place in a 9x13” pan.
TOPPING:
1 C. Brown Sugar
1/3 C. Melted Butter
1/2 C. Flour
1 C. Chopped Nuts
Mix topping & sprinkle over
sweet potato mixture & bake at
325º for 30-35 minutes.
Makes 8 Servings.
Mexicorn Corn
Casserole
4 Eggs, beaten
14-1/2 oz. can of Corn, drained
14-1/2 oz. can of Creamed Corn
1-1/2 C. Cornmeal
1-1/2 C. Buttermilk
1 C. Butter, melted
8 oz. Diced Green Chilies,
drained
1 Lg. Onion, chopped
1 tsp. Baking Soda
3 C. Shredded Cheddar OR Mexican Blend Cheese
Bake in 325º oven for 1 hour.
Beat all ingredients together
except 1 cup cheese. Place in
casserole dish & bake for 1 hour.
Sprinkle remaining cheese on
top & serve 12-15 Servings.
Caramelized Onions
2 Tbls. Olive Oil
6 Yellow Onions, sliced
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 C. Dry White Wine
1 Tbls. White Wine Vinegar
1 Tbls. Fresh Thyme or 1/4 tsp.
Dried Thyme
In large saucepan over medium high heat, heat oil. Stir in
onions, salt & pepper. Cook
covered, stirring often, until soft
about 15 minutes. Uncover, reduce heat to medium, & cook,
stirring occasionally, until onions
are rich golden brown, about another 12 to 15 minutes. Add wine
& cook, stirring occasionally, until it evaporates, 4 to 5 minutes.
Stir in vinegar & thyme. Serve
warm or at room temperature.
Green & Gold Vegetables
Jim’s Pickled Beets
Kimberly Rosenthal Tinge, O.D.
Mary K. Lampe, O.D.
823 9th St., Highland
654-9848
2 - 15 oz. cans, drained, Sliced
Beets
1 C. Sugar
1 C. White Vinegar
1/2 tsp. Salt
1/4 tsp. Pepper
Brings sugar, vinegar, salt &
pepper to a boil. Add beets &
bring back to boil, then shut off &
refrigerate over night. 6 Servings.
2 C. Green Beans, cut in 1” pieces
1/3 C. Water
1/4 C. Thinly Sliced Green Onion
1/4 C. Butter or Margarine
1-1/2 C. Frozen Corn
1/2 tsp. Celery Salt
1/2 tsp. Sugar
1/2 tsp. Paprika
Cook green beans in boiling
water 5 to 7 minutes. Saute onion, stir in remaining ingredients.
Drain beans & add to corn mixture. Serves 4.
Gen’s Turnip Slaw
4 - 6 C. Shredded Turnips
1/4-1/2 C. Onions, thinly sliced
1/4 C. Red & Green Bell Peppers,
chopped
Combine above ingredients.
DRESSING:
3/4 C. White Vinegar
1 C. Sugar
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Celery Seeds
In saucepan bring vinegar,
oil, sugar, salt, pepper & celery
seeds to a boil. Let cool for 10
minutes. Then pour over vegetable mixture. Chill before serving.
Will keep for up to 2 weeks in
refrigerator.
Parsleyed New Potatoes
Barbara Kampwerth,
Highland
1-1/2 lbs. Tiny New Potatoes
1/4 C. Butter or Margarine
1/4 C. Minced Parsley
1 Tbls. Lemon Juice
Scrub or scrape potatoes.
Cook in boiling slated water
till just tender. 15 to 20 minutes;
drain. Peel if desired.
Meanwhile, melt butter in
saucepan; stir in parsley & lemon
juice. Pour over hot potatoes.
Serves 4 to 6.
Spinach & Rice
1 C. Cooked Rice
1 C. Cooked Spinach
1 C. Dry Bread Crumbs
1 C. Grated Mild Cheddar Cheese
1 stick Butter
Combine cooked rice, cooked
spinach, & cheese in casserole dish. Cover top with bread
crumbs. Dot bread crumbs with
1 stick of butter.
Bake casserole for 35 minutes.
Yield: 4-6 Servings.
Page 29
vegetables
Asparagus Bundles
Wrapped In Prosciutto
1 to 1-1/4 lbs. Asparagus
8 thin slices Prosciutto (about
1/4 lb.)
2 Tbls. Unsalted Butter
1 Tbls. Olive Oil
3 cloves Garlic, minced
Freshly ground Black Pepper
1/4 C. Grated Parmesan Cheese
Trim asparagus ends. Add asparagus to boiling water & cook
covered for 2 minutes. Immediately drain & rinse under cold
running water until asparagus are
cold. Drain.
Gather 4 or 5 asparagus
spears, trim bottom ends so they
are even. Place a strip of prosciutto on a clean surface & fold
in half lengthwise. Roll the meat
around the asparagus. Place in a
shallow baking dish, repeat with
remaining asparagus & prosciutto.
In a small skillet heat butter &
oil over medium heat. Add garlic & cook for 3 minutes, stirring
frequently, until garlic is soft but
not brown. Remove from heat;
season with pepper to taste.
Sprinkle cheese over asparagus bundles; drizzle with butter
mixture.
Serves 6.
Wishing you and yours
a happy holiday season
filled with good times, good
friends and good memories.
Hazelnut Green Beans
1 lb. Fresh Green Beans, trimmed
3 Tbls. Olive Oil
4 Shallots, thinly sliced
Salt & Pepper
1/4 C. Hazelnuts, toasted &
coarsely chopped
1 Tbls. Finely Chopped Lemon
Zest
2 Tbls. Chopped Fresh Parsley
Leaves
Toss green beans in a large
baking dish with oil & shallots.
Season with salt & pepper. Roast
until just cooked through & golden brown. Combine hazelnuts,
zest & parsley in a small bowl.
Transfer green beans to a platter
& sprinkle with hazelnut mixture.
12 servings.
We thank you for your support
this past year.
You’ve delivered us nothing
but kindness, and we hope
we’ve done the same for you.
www.triford.com
12610 State Rt. 143, Highland
618-654-2122
Salads
Molded Rhubarb Salad
May the season bring you all
the comforts of home- warmth,
laughter, family and good friends.
Please accept our fond regard
and gratitude for all your
loyal support and friendship
this past year.
We look forward to serving you
again in the future.
Vacuum Bags • Thread • Quilt Blocks
• Sewing Machines • Vacuum Repair
Page 30
Helen Orrell, Highland
3 C. Diced Rhubarb
2 C. Water
1-2/3 C. Sugar
6 oz. Strawberry Jell-O
20 oz. can Crushed Pineapple,
drained
In saucepan over medium
heat, cook rhubarb in water until tender, about 5 minutes. Remove from heat; stir in sugar &
Jell-O until dissolved. Add pineapple & nuts.
Pour into an oiled 6 cup mold.
Chill until set. Serves 12.
Cottage Cheese &
Pineapple Salad
Sandy’s Cranberry
Raspberry Salad
Deb Berndsen, Highland
1 C. Cottage Cheese (small curd)
1 C. Whip Cream
1 C. Crushed Pineapple
Small bottle Marachino Cherries,
cut in half
1 small box Lemon Jell-O
2 C. Boiled Water & Pineapple
Juice
Dissolve Jell-O in water &
juice. Cool. Add the rest of the
ingredients & chill. Stir a couple
of times while cooling.
1 can Whole Cranberries & Sauce
1 can Cranberry Sauce
2 pkgs. Raspberry Jell-O
Celery, diced fine
1 can Crushed Pineapple w/Juice
Heat 2 cans cranberries. Add
Jell-O (dry). Add celery & pineapple. Let set.
TOPPING:
3 oz. Philly Cream Cheese, softened
1 pkg. Dream Whip (already
whipped or Cool Whip)
1 jar Marshmallow Cream
Mix all of the topping ingredients together.
Spread over set Jell-O.
Grape Salad
Cherry or Peach
Delight Mold
1 can Crushed Pineapple
1 can Pie Filling (cherry or peach)
1 Lg. tub Cool Whip
1 can Eagle Brand Sweetened
Condensed Milk
Mix together, freeze. Thaw 2 hrs.
12-15 servings.
2 C. Red Seedless Grapes
2 C. Green Seedless Grapes
8 oz. Cream Cheese
1/2 C. Sugar
4 Butterfinger Candy Bars,
crushed
8 oz. Sour Cream
1/2 C. Pecans, chopped
Wash grapes.
Cream
together
cream
cheese, sour cream & sugar, then
fold in grapes.
Pour in 9x13” dish, sprinkle
crushed butterfingers & top with
pecans. Press down & chill.
8 servings.
Taco Salad
May you be touched by the true Christmas spirit,
and keep the Lord in all you do in the coming year.
Merry Christmas!
1223 Broadway, Highland
1 head Lettuce, cut into pieces
1 can Pinto Beans, drained
16 oz. bottle Catalina Dressing
1 can Black Olives, sliced
2 Tomatoes, cut up
1 bag Taco Chips, slightly crushed
1 lb. Ground Beef, cooked,
drained
1/2 bottle, Mild Taco Sauce
1/2 pkg. Sliced Radishes
1 pkg. Shredded Cheddar Cheese
Cook and drain meat. Add
taco sauce & simmer 5-10 minutes, cool.
Break lettuce into pieces,
add all ingredients except salad
dressing & toss.
Add dressing & toss right before serving.
Low Fat Waldorf Salad
Jo Ann Knippel
1/2 C. Low Fat Plain Yogurt
3 Tbls. Maple Syrup
1-1/2 Tbls. Dijon Mustard
1/4 tsp. Salt
4 med. Apples, cut in chunks
1/4 C. Dried Cranberries or Raisins
1/3 C. Toasted, Chopped Nuts
2 stalks Celery, sliced
In a bowl whisk together first
four ingredients. Add apples,
berries, nuts & celery. Toss to
coat. Chill
Serves 6.
NOTE: Can substitute 1 small
head chopped fennel for celery.
Add 8 oz. cooked turkey, chicken, or tuna to make it a light meal.
German Potato Salad
4 lbs. Potatoes
8 Eggs
1/2 Lb. Bacon (about 12 slices)
1/2 C. Vinegar
1-1/2 tsp. Salt
1 tsp. Pepper
Onion - if desired
Cut up potatoes, use grease
from bacon.
Mix together.
Serves large crowd.
Broccoli - Cauliflower
Salad
1 Lg. head Cauliflower
2 C. Raw Frozen Peas
1 C. Carrots, thinly sliced
2 Lg. Stalks Broccoli
1/2 C. Onion
DRESSING:
2 C. Salad Dressing
1/2 tsp. Salt
8 oz. Sour Cream
1/2 tsp. Lawry Seasoning Salt
Bacon Bits (optional)
Break up cauliflower into
small florets. Cut up broccoli
into bite size pieces. Slice carrots thinly, add peas & chopped
onion.
Mix dressing together in
separate bowl & pour over vegetables.
NOTE: Low fat sour cream &
salad dressing can be used also.
Cashew Salad
1 heat Lettuce, torn into pieces
1 bag Baby Spinach
1/2 Red Onion, chopped
3/4 C. Bacon Bits (I use regular
bacon)
1 C. Cashews
2-1/2 C. Mozzarella Cheese
DRESSING:
1-1/2 C. Sugar
1/2 C. Vinegar
2 Tbls. Poppy Seed
Sprinkle Ground Dried Mustard
(optional)
Mix together lettuce & spinach. Layer on red onion, bacon bits, cashews, & mozzarella
cheese.
Mix together sugar, vegetable oil, vinegar, poppy seed & a
sprinkle of ground dried mustard.
Pour dressing over salad.
Toss & serve.
Serves Several.
Salads
Page 31
Cranberry Fluff Salad
Banana Split Salad
White Jell-O
14 oz. can Whole Berry Cranberry Sauce
20 oz. can Crushed Pineapple,
drained
8 oz. Frozen Whipped Topping,
thawed
3 C. Mini Campfire Marshmallows
In large bowl, stir together
cranberry sauce & crushed pineapple. Fold in whipped topping
until thoroughly combined. Stir
in marshmallows.
Cover & chill for at least two
hours before serving.
3.4 oz. Instant Pudding (banana,
vanilla, or coconut cream)
20 oz. Crushed Pineapple - do
NOT drain
8 oz. Cool Whip, thawed
1 C. Mini Marshmallows
1/2 C. Chopped Pecans or Walnuts (plus 2 Tbls. for garnish)
1/2 C. Mini Chocolate Morsels
2 Ripe Bananas, sliced
Maraschino Cherries, halved (for
garnish)
Stir together pudding & pineapple until pudding is dissolved &
thickened.
Fold in Cool Whip. Stir in
marshmallows, nuts, morsels &
bananas.
Garnish with cherries & 2 Tbls
nuts.
Refrigerate at least 1 hour to
set.
Makes 8 cups.
1/2 C. White Sugar
1/2 tsp. Vanilla
1/2 C. Milk
1 envelope Unflavored Gelatin
Water
8 oz. Cool Whip
Dissolve unflavored gelatin in
1/4 cup cold water. Add boiling
water to make one cup. White
this is cooling, proceed with the
steps that follow.
Blend cream cheese, while
sugar & vanilla. Gradually add
milk. Using mixer, blend until
smooth. When above mixture is
cool, add to this and chill slightly until thickened; fold in Cool
Whip.
Chill in 1-1/2 quart mold.
When unmolded, add strawberries.
Copycat of Indian Trail
Cranberry Orange Relish
12 oz. bag of Fresh or Frozen
Cranberries
1 Whole Orange
Cut orange into 8ths, removing
seeds (if any), pith, & ends; leave
peeling on slices.
Place orange slices & cranberries in food processor or grinder
& grate into semi-coarse bits.
Add 1 cup sugar & a pinch of salt
to grated fruit combination.
Sir well & refrigerate overnight.
Makes 4 servings.
Skinny Broccoli &
Cauliflower Salad
2 heads Chopped Broccoli
1 head Chopped Cauliflower
1/2 C. Red Peppers, chopped
1/2 C. Green Pepper, chopped
1 Red Tomato, chopped
1/2 C. Purple Onion, chopped
1 can Ripe Olives, chopped
1/2 C. Shredded Cheddar
Cheese
1-1/2 C. Ranch Salad Dressing
Mix all together except salad
dressing.
Add salad dressing when
ready to serve.
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