Summer Cookbook 2009

CookingCookingSummerSummer

Supplement to the

Wadena Pioneer Journal

June 25, 2009

Welcome to the pages of the sixth annual Summer cookbook. This edition includes the best recipes that area residents have to offer, plus a selection of popular campfire songs for the whole family.

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

INDEX

Appetizers ...........................................page 4

Beverages ............................................page 4

Grilling ................................................page 5

Desserts ...............................................page 6

Salads ..................................................page 8

Misc. ....................................................page 9

Breads ...............................................page 10

Main Dishes ......................................page 11

Vegetables .........................................page 12

Volume 132 No. 17Published as a supplement to the June 25, 2009

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

(218) 631-2561

2 June 25, 2009 Summer Cookbook Supplement to the Wadena Pioneer Journal

Health CareHealth CareTri-CountyTri-County

www.tricountyhospital.org

HOSPITAL218-631-3510or toll-free 1-800-631-1811

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FAMILY PRACTICE

GENERAL SURGERY

Lisa Cochran of rural Se-beka has her sister Amy’s pen-chant for losing her Confetti Cornbread Salad recipe to thank for winning the 2009 Summer Cookbook contest.

When Amy called for the recipe after losing it twice, Co-chran had a better idea than just copying it and sending it to her yet again. She decided to send it to the Pioneer Journal’s an-nual summer cookbook.

“I thought, well, I’m writ-ing it out anyway, I’ll just write it out and send it in,” she said knowing it would get printed. “I was going to jokingly send her the cookbook and circle it

real big.”Cochran had to tell her sis-

ter it was her all fault when she was notified her salad was the winning recipe.

“It turned out to be funnier than just sending her the cook-book,” she said.

The mother of three loves to cook and always gets cook-books as gifts for Mother’s Day, Christmas and her birthday. Cochran combined ideas from several cornbread salad recipes to come up with her “confetti” creation.

“It was a keeper,” she said.People shouldn’t be afraid

of all the cans in the recipe, Co-chran said. It tastes really fresh even when she uses canned to-matoes if good fresh ones aren’t available in the store.

The recipe makes 20-22 servings and is good for fam-ily get-togethers, she said. The idea for a cornbread salad was different and that’s why Cochran wanted to try it in the first place. It’s fun to make new things, she said.

Cochran grew up in a “meat and potatoes” family, but her husband, Ray, has lived on the East Coast and in Hawaii and grew up tasting foods like raw fish and seaweed. When the two Sebeka graduates married “straight meat and potatoes didn’t cut it for him,” she said.

Lucky for her, her daugh-ters, Madigan, 15, MacKenzie, 13, and Meredith, 12, eat every-thing, Cochran said.

The Cochrans live on what they call an “extended hobby

farm” with animals ranging from llamas and an emu to chickens, pigs and beef cattle. The family has six house dogs and MacKenzie also has eight retired sled dogs.

The sled dogs are lucky enough to benefit from Co-chran’s love of cooking, too. She uses a large kettle called “the dog pot” to cook meals such as chicken, fried eggs and scrambled eggs for them in the winter.

After all, dogs are no excep-tion when it comes to appreciat-ing a good recipe. There’s only one problem when it comes to cooking for the dogs.

“They get really picky,” Co-chran said. “They look at plain dog food like it’s not something they should eat.”

Cochran’s cornbread salad wins

Lisa Cochran of rural Sebeka created her “Confetti Corn Bread Salad” using her collection of cookbooks.

Supplement to the Wadena Pioneer Journal Summer Cookbook June 25, 2009 3

Grand Prize Winner

Confetti Cornbread Salad8.5-ounce package cornbread mixTwo 15-ounce cans whole kernel corn, drainedTwo 15-ounce cans pinto beans, rinsed and drained15-ounce can black beans, rinsed and drained3 small tomatoes, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/2 cup chopped green onions10 bacon strips, cooked and crumbled (or one package

real bacon, crumbled)2 cups shredded cheddar cheese

Dressing1 cup sour cream1 cup mayo or salad dressing1 envelope ranch salad dressing mix

Prepare cornbread according to package directions. Cool completely and crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread. In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Makes 20-22 servings.

If preparing for the next day, add cornbread and dressing one hour before serving.

— Lisa Cochran, Sebeka

SARA [email protected]


Warm Asparagus-Crab Spread1 medium sweet red pepper, chopped4 green onions, sliced2 medium jalapeno peppers, seeded and finely chopped 2 teaspoons canola oil15-ounce can asparagus spears, drained and choppedTwo 6-ounce cans crab meat, drained, flaked and cartilage re-

moved1 cup mayonnaise3/4 cup grated or shredded Parmesan cheese 3/4 cup chopped cashewsIn a large skillet, saute the red pepper, onions and jalapenos in

oil until tender. Add the asparagus, crab, mayonnaise and Parme-san cheese; mix well.

Transfer to a greased one-quart baking dish. Sprinkle with ca-shews. Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly. Serve with crackers.

— Janice Denny, Wadena

Awesome Taco Dip1 package cream cheese1 envelope taco seasoning1 1/2 cups sour cream1 can refried beans2 cups finely shredded cheddar cheese1 cup black olives, sliced1 cup tomatoes, diced1 jar salsaMix softened cream cheese, sour cream and taco seasoning.

Spread in a 9x9-inch deep dish glass pan. On top of sour cream mixture, spread the refried beans. Pour the salsa over the beans and spread evenly. Top with cheese, then tomatoes and black ol-ives. You may add shredded lettuce. Serve with tortilla chips.

— Tam Leaderbrand, New York Mill

APPETIZERSCategory Winner

Hot Crab PuffsWhip two egg whites until stiff. Fold in 1 cup mayonnaise

and 1 cup flaked crab meat (7 ounce can). Season and pile on toast beds. Sprinkle with paprika. Broil 3 minutes until puffy, lightly browned.

Toast beds:Remove crust from bread slices. Cut with round, star, cres-

cent or other cutters. Toast on one side only in a little butter in a hot skillet over low heat until nicely browned. About 1/2 hour before serving, spread untoasted side lightly with may-onnaise, then with appetizer. Standing ruins them.

— Darlene Owen, Fergus Falls

Rhubarb RefresherCook 2 pounds tender pink rhubarb (cut, but not peeled) to

a mush in five cups boiling water. Press through sieve. Measure juice. For each cup, add 1/3 cup sugar. Stir until dissolved. Chill. For each cup of rhubarb juice, add 1/2 cup grapefruit juice. Add 1/4 cup lemon juice to entire mixture. Just before serving, add 1 quart ginger ale. Serves 24.


BEVERAGESCategory Winner

Berry Licious Smoothies2 cups cranberry juice4 cups frozen unsweetened strawberries 2 cups frozen unsweetened raspberries Two 6-ounce cartons blackberry yogurtIn a blender, combine half of each of the ingredients; cov-

er and process until well blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve smoothies immedi-ately yield: 6 servings


NORTHSIDE FLORAL, LLC

Hwy. 71 N, Wadena, MN • 631-1774Hours: Mon. - Fri. 8:30 - 5:30, Sat. 8:30 - noon


Salmon Patties1 can salmon, drained and deboned 1 box chicken stove top stuffing 1 cup shredded cheddar cheese 1/2 cup grated carrots 1/3 cup mayo (not Miracle Whip) 1 1/2 tablespoons sweet relish3/4 cup water1 small onion, choppedOptional: 1/2 cup green, red or orange peppersMix everything together. Make patties. Take a piece of tin foil

and spray with Pam. Lay this on the grill. Then place patties on tin foil and grill until brown on both sides.

(You may use tuna in the place of salmon.)— Janice Denny, Wadena

GRILLINGCategory Winner

Garlic Grilled Shrimp3 tablespoons onion, minced2 tablespoons lemon juice3 cloves garlic, minced2 teaspoons paprika1 teaspoon salt1/4 teaspoon black pepper1/2 teaspoon cayenne pepper1 tablespoon olive oil1 1/2 pounds shrimp, peeled and deveinedCombine the first seven ingredients in a two quart glass

dish, then stir in olive oil. Add shrimp, turn to coat. Cover and refrigerate 15-30 minutes. Thread shrimp on skewers. Grill shrimp on a medium-hot grill. Cook about two minutes per side or until shrimp are opaque looking. Makes four serv-ings.

— Tam Leaderbrand, New York Mills

FINANCES

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Rhubarb Cake2 cups brown sugar1/2 cup shortening2 eggs1 cup milk2 cups whole wheat stone ground flour1 teaspoon soda1 teaspoon cinnamon1 teaspoon vanilla1 1/2 cups cut rhubarbMix together and put in greased 9x13-inch cake pan.

ToppingMix 1/3 cup sugar and 1 teaspoon cinnamon and sprinkle on

batter. Bake at 350 degrees for about 45 minutes to an hour until cake is done. Serve with whipped topping or ice cream.

— Hazel Wiese, Verndale

Double Chocolate Oatmeal Cookies1 1/2 cups sugar1 cup butter, softened1 egg1 teaspoon vanilla extract1 1/4 cups all purpose flour1/3 cup cocoa powder1/2 teaspoon baking soda1/2 teaspoon salt3 cups uncooked quick oats6 ounces chocolate chipsCombine sugar and butter. Beat with mixer until fluffy. Beat in

egg and vanilla. Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Form tablespoon-size balls and place on cookie sheet. Flatten slightly. Bake at 350 degrees for 13 minutes. An additional cup of chocolate chips and 1/2 cup chopped walnuts are also good in this soft and chewy cookie.

— Marian Derby, Wadena

Speedy Shortcake1/2 cup sugar1 1/4 cups flour2 teaspoons baking powder1/4 cup Crisco1 egg1/3 cup milk1 teaspoon lemon juiceSift all dry ingredients into small mixing bowl. Add other in-

gredients. Beat fast for two minutes. Pour into greased 8x8-inch pan or shortcake pan. Bake at 375 for 20-25 minutes. Cool. Split and put together with crushed strawberries or any kind of fruit and whipped cream or Cool Whip. I put fruit on top of the cake instead of splitting it.

— Margaret Bowers, Eagle Bend

Moon Cake Dessert1 cup water1/2 cup margarine1 cup flour4 eggsBring water and margarine to a boil. Add flour all at once. Mix

well. Cool slightly and add eggs one at a time. Mix well. Place on well-greased cookie sheet or jelly roll pan for 15-20 minutes or more. It should appear dry with a crater-like surface.

Filling: 2 packages vanilla instant pudding3 1/2 cups milk8 ounces cream cheese, softenedBlend and spread over cooled crust. Spread Cool Whip over

filling. Drizzle chocolate syrup over Cool Whip. Keep in refrigera-tor.

— Irene Kern, Sebeka

Ice Cream Cake1 pound bag Oreo cookies1/2 cup melted butter or margarine2/3 cup semi-sweet morsel chocolate chips1/2 cup butter or margarine1 1/2 cups (13 ounces) evaporated milk2 cups powdered sugar1 teaspoon vanilla1 1/2 gallons vanilla ice creamCrush cookies and combine with butter. Press into a 9x13-inch

greased pan, refrigerate. In saucepan, melt the morsels and butter, gradually add the sugar and boil for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool for about 10 minutes. Slice and spread 1/2 gallon vanilla ice cream over crust. Pour cooled chocolate mixture over ice cream and freeze.

— Jane Snyder, Wadena

DESSERTSCategory Winner

PB&J Pizza9-inch pizza crust1/2 cup of creamy peanut butter1/3 cup of any type of jelly or jam (seedless)Any type of fruit (preferred fruits include kiwi, strawber-

ries, blueberries, raspberries and/or bananas.)Heat oven to 325 or 350 degrees. Spread peanut butter

evenly on pizza crust. Bake about five minutes or until pea-nut butter is melted. Spread jam on peanut butter. The peanut butter and jam may mix but it still tastes the same. Then put desired amount of fruit on top. Serve immediately. Makes about 8 servings.

— Taylor Wellnitz, Staples


Chocolate Sin Bars2 cups peanut butter1 cup brown sugar1 cup Karo syrupPut in microwave until soft and add 5 cups of Rice Krispies.

Press in jelly roll pan.

In a small sauce pan melt together:1 stick of butter3 tablespoons milk

Once melted, add:1 package of vanilla instant pudding mix2 cups powdered sugarPress on to Rice Krispies layer

Once second layer is cooled, in a small sauce pan, melt to-gether:

1 cup semi-sweet chocolate chips1 stick of butterPour over the top and let cool.— Christie Hennagir, Ottertail

Frosted Rhubarb Kookies1 cup shortening1 1/2 cups packed brown sugar 2 eggs3 cups all-purpose fl our 1 teaspoon baking soda1/2 teaspoon salt1 1/2 cups diced fresh or frozen rhubarb 3/4 cup fl aked coconut

Frosting:3-ounce package cream cheese, softened 1 tablespoon butter, softened 1 1/2 cups confectioners’ sugar 3 teaspoons vanilla extractIn a large bowl, cream shortening and brown sugar. Beat in

eggs. Combine the fl our, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the rhubarb and coconut.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

For frosting, in a small bowl, beat cream cheese and butter until fl uffy. Beat in confectioners’ sugar and vanilla. Spread over cook-ies. Yield: 4 dozen.

• If you use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Cowboy Cookies1 cup shortening1 cup white sugar1 cup brown sugar2 eggs1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt

1 teaspoon vanilla2 cups quick oats1 cup chocolate chips1 cup broken nuts1 cup M&Ms1/2 cup raisins (optional)Combine and stir by hand or use electric mixer one minute on

the shortening, white and brown sugar, eggs, fl our, soda, baking powder, salt and vanilla. Then add quick oats, chocolate chips, nuts, M&Ms, raisins. Mix by hand until well-blended. Bake at 325 for 12 minutes or until lightly brown. Watch closely — do not over bake. I refrigerate for about 30 minutes before baking. Dough will be fi rm. Roll in a ball and fl atten.

— Gwen Schoon, Sebeka

Sunshine RingsBake a chiffon cake in a 13x9-inch oblong pan. Cool. Cut into

16 strips 1/2-inch wide by 12 inches long. Bring ends of each strip together. Fasten with a wooden pick. Place a scoop of vanilla ice cream in center of each ring on a dessert plate. Top with clear or-ange sauce.

Sauce:Mix in saucepan: 1 cup sugar, 1/4 teaspoon salt, 2 tablespoons

cornstarch and 1 tablespoon fl our. Stir in 1 1/4 cups orange juice, 1/4 cup lemon juice and 1/2 cup water. Cook over low heat, stir-ring until it boils. Boil 3 minutes. Remove from heat. Mix in 1 tablespoon butter, 1 tablespoon each of grated orange and lemon rind. Serve warm. Makes about 2 cups.


Chewy Cornfl ake Cookies1 cup sugar1 cup corn syrup1 cup peanut butter6 cups corn fl akes1/2 cup chocolate chips1 teaspoon CriscoCombine sugar and corn syrup. Cook over medium heat until

it just starts to boil. Take off heat and add peanut butter. Stir well. Pour over corn fl akes. Stir until cereal is completely coated. Drop by tablespoon onto waxed paper. Melt chocolate chips and Crisco together. Drizzle over cookies. Cool completely. Makes approxi-mately two dozen.


Care & CompassionHeritage House

of Sebeka 24 hour Assisted Living for the elderly and persons with

memory loss

Linda Hendrickx, Manager • 218-837-64061005 Wells Avenue West, Sebeka, MN 56477 • E-mail: [email protected]

Affiliated with: Blackduck, Kimball & Pequot Lakes

go hand in hand at...


Napa Slaw Salad4 cups Napa or Chinese cabbage11-ounce can mandarin oranges, drained8-ounce can sliced water chestnuts, drained1 cup fresh snow peas, trimmed and cut into thirds 3/4 cup chopped sweet red pepper 2 green onions, chopped1/4 cup reduced-fat sesame ginger salad dressing 3/4 cup chow mein noodlesIn a large bowl, combine the first six ingredients. Drizzle with

dressing and toss to coat. Just before serving, sprinkle with chow mein noodles. Yield: 8 servings.


Stuffed Tomato Mint Salad1. Cut off ends of tomatoes, scoop out most of the pulp. Turn

tomatoes upside down. Let drain on pan or plate in the refrigera-tor.

2. Prepare one package mint-flavored gelatin according to di-rections.

3. Add 1 cup diced celery and 1 cup diced cucumbers. Chill until firm.

4. Fill tomato cups with the mixture and chill. Top with wa-tercress.


Creamy Italian Pasta Salad16-ounce package rainbow rotini2 cups broccoli florets2 cups cauliflower florets1 1/2 cups frozen peas and carrots, thawed1 cup cherry tomatoes, quartered1/2 cup shredded Parmesan cheese1/2 cup onion, chopped3/4 cup sliced ripe olives16 ounce bottle creamy Italian salad dressing1/4 cup green pepper, choppedCook pasta according to package directions. Drain and rinse

in cold water. In a large bowl, combine the pasta, broccoli, cauli-flower, peas and carrots, tomatoes, Parmesan cheese, onion, green pepper and olives. Add the dressing. Mix well. Cover and refriger-ate for 2-3 hours. Makes approximately 15 servings.


SALADSCategory Winner

Confetti Cornbread Salad8.5-ounce package cornbread mixTwo 15-ounce cans whole kernel corn, drainedTwo 15-ounce cans pinto beans, rinsed and drained15-ounce can black beans, rinsed and drained3 small tomatoes, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/2 cup chopped green onions10 bacon strips, cooked and crumbled (or one package

real bacon, crumbled)2 cups shredded cheddar cheese

Dressing1 cup sour cream1 cup mayo or salad dressing1 envelope ranch salad dressing mix

Prepare cornbread according to package directions. Cool completely and crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Makes 20-22 servings.

If preparing for the next day, add cornbread and dressing one hour before serving.

— Lisa Cochran, Sebeka

Kal’s Little Home StoreHwy 71 N • Wadena • 631-2700

Open: M-F 8:00-5:00, Sat. 8:00-2:00

Made You Look!Now that we

have your attention…We sell new appliances!

Come check us out!


Three-Cheese Deviled Eggs6 hard boiled eggs3/4 cup mayonnaise2 tablespoons fi nely shredded Monterey Jack cheese 2 tablespoons fi nely shredded Swiss cheese 2 tablespoons minced chives, divided 1/8 teaspoon ground mustard1/8 teaspoon pepper2 ounces Velveeta cheese, cubed dash paprikaCut eggs in half lengthwise, remove yolks, set whites aside.

Mash yolks. Add mayo, shredded cheeses, 1 tablespoon chives, mustard and pepper. In microwaveable bowl, melt Velveeta cheese on high for 1 minute. Stir until smooth. Stir into yolk mixture. Spoon fi lling into egg whites. Sprinkle with paprika and remaining chives.


MISCELLANEOUSCategory Winner

Herbs omeletBeat eggs until fl uffy. For each egg, beat in one tablespoon

cream or milk, a dash of salt and pepper, a dash of basil, cher-vil, thyme and sweet marjoram. Pour into sizzling butter, one teaspoon per egg in the skillet, on low heat. Cook slowly. Add cheese and browned sausage — sprinkle 1 tablespoon per egg over top of eggs. When mixture is set, fold in 1/2 and serve: sprinkling with 1/2 tablespoon each minced chives and pars-ley. Serve immediately.


A pinch = 1/8 teaspoon or less

1 tablespoon = 3 teaspoons

4 tablespoons = 1/4 cup



1 cup of liquid = 1/2 pint 2 cups of liquid = 1 pint

4 cups of liquid = 1 quart 2 pints of liquid = 1 quart

4 quarts = 1 gallon

8 quarts = 1 peck, as in apples, pears, etc.

16 ounces = 1 pound

The Most Usual Weights and

Measure

Brittney Schmitz, Owner/Operator122 ½ Colfax Ave. SW, Wadena218-632-GLAM (4526)

Hair • Nails • Massage


English Fruit Bread3/4 cup lukewarm milk1/4 cup sugar1 teaspoon salt.Mix together. Add one cake of compressed yeast. Stir until

dissolved. Add one large egg and 1/4 cup soft shortening.Add:2 1/4 cups sifted flour2 tablespoons finely cut candied orange peel2 tablespoons finely cut citron1/4 cup finely cut candied cherries1/4 cup currants1/4 cup raisins1/4 cup chopped nuts

Cover with a damp cloth and let rise until double. Beat well. Pour into greased 9x5x3-inch loaf pan or into 12 large muffin cups (only half full). Let rise until double. Bake 45 minutes for loaf or 25 minutes for muffins. If desired, brush warm bread with icing and decorate with a few nuts and cherries.


Pecan Lemon Loaf1/2 cup butter, softened 1 1/2 cups sugar, divided 2 eggs2 cups all-purpose flour1 teaspoon baking powder 1/2 teaspoon salt3/4 cup sour cream1 1/2 cups chopped pecans, toasted 1 tablespoon grated lemon peel1/4 cup lemon juiceIn a large bowl, cream butter and 1 cup sugar until light and

fluffy. Add eggs and mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.

Transfer to a greased 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Makes one loaf.


Bierocks (or Runzas) — meat-filled breadFilling:1/4 cup chopped onion1/2 pound ground turkeycooking spray2 cups finely shredded cabbage1/2 teaspooon freshly ground black pepper1/4 teaspoon salt

Dough:Separate crescent dough and press out into six 3 1/2 inch

squares.

To prepare filling, cook the onion and turkey in a large, non-stick skillet coated with cooking spray over medium heat until turkey is browned, stirring to crumble. Add cabbage, cook until cabbage wilts, stirring constantly. Stir in pepper and 1/4 teaspoon salt. Cover and chill.

Preheat oven to 375. Now separate crescent dough into 3 1/2 -inch squares. Place on large baking sheet, sprayed with cooking spray. Fill the crescent dough with 1/4 cup filling. Pinch points to seal, bringing two opposite corners together. Bring remaining two corners to center and pinch. Let rise about 10 minutes. Place in oven for about 10-15 minutes at 375 degrees until lightly brown.

— Gwen Schoon, Sebeka

BREADSCategory Winner

Rhubarb Bread1 1/2 cups brown sugar1 teaspoon salt1 1/2 cups diced rhubarb1 cup buttermilk2 1/2 cups flour1 egg1 teaspoon vanilla2/3 cup oil1 teaspoon soda1/2 cup nutsMix together sugar, egg and oil. Add buttermilk along

with dry ingredients. Fold in rhubarb and nuts. Pour into two greased and floured loaf pans.

Topping:2 1/2 tablespoons sugar1 tablespoon butterBake at 325 degrees for 50-60 minutes. Let sit in pane 10

minutes. Run knife around edges and turn out.— Irene Kern, Sebeka


Family meatballs8 pounds beef2 pounds pork10 eggs4 cups bread crumbs4 cups milk2 cups onion7 teaspoons salt7 teaspoons Morton’s sausage seasoningBlend eggs, milk and onion in blinder. Mix all ingredients to-

gether and form into balls, wetting hands with cold water. Place on cookie sheets and bake at 325 degrees for 20 minutes. Put one large can of chicken and one large can of cream of celery soup undiluted and drippings from browned meatballs. Bake in electric roaster at 325 degrees or oven for 1 1/2 hours. Stir once in a while.

— Marian Derby, Wadena

Crock Pot Beef Stroganoff 2 pounds chuck roast, trimmed and cut into 1-inch cubes1 onion, chopped2 cans mushroom soup8-ounce can mushrooms1/2 teaspoon black pepper8 ounces cream cheese1/2 cup sour creamegg noodlesPlace meat, onions, mushrooms, pepper and mushroom soup in

crock pot. Cook on low 6 to 8 hours. One half hour before serving add cream cheese, stir until cheese is combined. Right before serv-ing stir in sour cream. Serve over cooked egg noodles.

— Jane Snyder, Wadena

Deviled Crab Casserole6-ounce can crab meat, drained, fl aked and cartilage removed1 cup dry bread crumbs, divided3/4 cup milk1/4 cup chopped green onions2 hard cooked eggs, chopped1/2 teaspoon salt1/4 teaspoon Worcestershire sauce1/8 teaspoon ground mustard1/8 teaspoon pepper6 tablespoons butter, divided and meltedpaprikaIn a bowl, combine crab, 3/4 cup of bread crumbs, milk, on-

ions, eggs, salt, Worcestershire sauce, mustard and pepper. Add four tablespoons butter. Mix well. Spoon into a greased one-quart baking dish. Combine remaining bread crumbs and butter. Sprin-kle over casserole. Sprinkle with paprika. Bake, uncovered, at 425 degrees for 16-18 minutes or until golden brown and edges are bubbly. Yield: 2 servings.


Holiday-Style OystersLightly brown into four tablespoons hot butter:1/2 cup minced onion2 cups chopped celeryStir in:3 tablespoons fl our1/2 cup milk3 cups hot, drained, boiled wild rice1/2 teaspoon salt1/4 teaspoon sage1/8 teaspoon thyme1/8 teaspoon pepperPlace in 12x7.5x2-inch baking dish. Dip one pint of well-

drained, small oysters into four tablespoons melted butter. Sprinkle with 1/4 cup cracker or dry bread crumbs.

Arrange over top of rice. Sprinkle with any crumbs and but-ter remaining from coating oysters. Broil low enough so crumbs don’t burn. Broil just until oysters curl (10 minutes). Serve hot with mushroom sauce. Serves 6-8.


MAIN DISHESCategory Winner

Teriyaki Pork Tenderloin1/2 cup soy sauce4 teaspoons brown sugar1 teaspoon black pepper1/4 cup vegetable oil2 teaspoons ground ginger2 garlic cloves, minced4 pork tenderloins (3/4 to 1 pound each)In a large, resealable plastic bag, combine the fi rst six

ingredients. Cut tenderloins into 3/4-inch thick medallions. Add pork to marinade in a bag. Seal and turn to coat meat. Refrigerate four hours. Turn occasionally.

Drain and discard marinade. Grill the meat over indirect medium-hot heat for 6-8 minutes each side or until juices run clear. Cooked pork should read 160 degrees on a meat thermometer.


25 years of Cooking & Catering

Serving real mashed potatoes at all our catered events

Call for Consultation with Dale

218-631-1353

Tired of Cooking?

201 Jefferson St. S, Wadena, MN 56482 Hours: M-F 6am-7pm, Sat 6am-2pm, Sun 7am-2pm

We serve breakfast 7 days a week Mon. - Sat. 6-11am • Sun. 7-11amWe offer 4-5 Lunch Specials to choose from - for quick service


Day Ahead Potatoes10 cooked potatoes (large)6 ounces cream cheese1 cup sour cream2 teaspoons onion powder1/2 teaspoon salt1/4 teaspoon pepperButter to tasteCook potatoes and mash with electric mixer until smooth.

Mix in remaining ingredients. Cover mixer bowl and refrigerate overnight. The next day, heat oven to 350 degrees. Transfer potato mixture to lightly greased baking dish and bake for 30 minutes. Approximately 8 servings.

— Kris Sanda-Johnson, Henning

Triple-Cheese Broccoli Puff1 cup sliced fresh mushrooms3-ounce package cream cheese, softened 6 eggs1 cup milk3/4 cup biscuit/baking mix3 cups frozen chopped broccoli, thawed2 cups (8 ounces) shredded Monterrey jack cheese 1 cup (8 ounces) 4 percent cottage cheese1/4 teaspoon saltIn a small skillet, sauté mushrooms in butter until tender, set

aside. In a large bowl, beat the cream cheese, eggs, milk and bis-cuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms.

Pour into a greased, round 2 1/2 quart baking dish. Bake, un-covered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield 6-8 servings.


VEGETABLESCategory Winner

Asparagus AmbushCook asparagus stalks, upright in water, in a deep sauce-

pan. Roll cooked stalks of asparagus in thin slices of ham or dried beef. Broil. Serve with cheese or white sauce.

White sauce:Melt 2-3 tablespoons butter over low heat in a heavy

saucepan. Blend in 2-3 tablespoons flour, 1/4 teaspoon flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in one cup milk. Bring to a boil. Boil one min-ute, stirring constantly. Cook until thickened. For best flavor, cook 10 minutes.

Cheese sauce:Follow recipe for white sauce, then add 1/4 teaspoon dry

mustard with the seasonings. Blend in 1/2 cup nippy Ameri-can cheese (cut up or grated). Stir until cheese is melted.


Extra copies availableThe Summer ‘09

Cookbooks are on sale for $1.00 a copy at the

Wadena Pioneer Journal.

A taste of the Wadena area to send to your out- of-town friends and relatives.

A special gift to those who enjoy cooking or collecting recipes.

314 S. Jefferson • Wadena 631-2561

Pioneer JournalWadena Pioneer Journal Giving Information Life


(MS) -- When it comes to warm weather parties, few ideas are more popular than a backyard barbecue. However, as enjoyable as such gatherings can be, they can cause problems as well, particularly if certain steps aren’t taken when it comes to cooking and handling food.

* Clean your hands: Most backyard barbecues fea-ture a host of standard fare when it comes to the menu. Burgers, steaks, hot dogs, and poultry are some of the most popular items. If you’re handling raw meat and poultry, wash your hands between touching the meat and then touching the poultry.

* Don’t marinate outside: Any good grillmaster knows that the key to a successful barbecue is how well the food is marinated. If marinating food for an extended period of time, keep the food refrigerated while mari-nating. Also, be sure not to apply leftover marinade to food that’s already cooked. If you’re wary of wasting the marinade, boil it before applying to cooked food. The boiling will remove any bacteria left in the marinade by the raw meat or chicken.

* Use a meat thermometer: Many grill chefs have heard cries that their food isn’t cooked well enough. Typically, this is heard after someone puts all the fi xin’s on their food. That can make continuing to cook the food a messy ordeal. To avoid such instances, use a meat thermometer on burgers and steaks. In general, burgers should be cooked to 160 F, while meats such as steaks, roasts or london broil can be cooked to 145 F (medium rare) or 160 F (medium). Undercooked poultry can be especially dangerous, so cook to 170 F.

* Change utensils and plates: Once the food is cooked

or if you’re checking to see if it’s fi nished, don’t use the same utensils to remove or check food that you used to place it on the grill. Also, carry the uncooked food out on one plate, and present cooked food on another plate to avoid food contamination.

* Heat a charcoal grill properly: If you prefer to use a charcoal grill, make sure the coals are heated for 20 to 30 minutes before you put any food on the grill. Coals should not still be black if you’re about to commence cooking. Instead, they should be gray.

* For tailgaters, cool your food as well: Grilling out isn’t confi ned to summertime or backyards. Sports fans across the nation often take their grills to the stadium and tailgate before the big game. In such cases, make sure you bring a food-only cooler along. Keep food separated and refrigerated in the cooler until it’s time to do some cooking.

Stay Healthy During Grilling Season

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Few things mark the offi cial start of summer more than lighting the grill and inviting some friends over for a backyard barbecue. With grilling season upon us once again, the following recipe for “Grilled Tri Tip with Black Olive Aioli” from Bill Niman and Janet Fletcher’s “The Niman Ranch Cookbook” (Ten Speed Press) is sure to be a hit at your fi rst barbecue of the summer.

Grilled Tri Tip with Black Olive Aioli

Serves 4 to 6

1 tri tip steak, 21/2 pounds1 tablespoon olive oil2 tablespoons fresh rosemary leaves, chopped1 tablespoon freshly cracked black pepper1/4 cup fi nely chopped pitted oil-cured

black olives1 cup aioli (see below)1 tablespoon coarse sea salt Cayenne pepper

Place the steak in a small, nonreactive baking dish. Combine the olive oil, rosemary and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

Remove the tri tip from the refrigerator 11/2 hours before cooking.

Prepare and light a charcoal grill for direct cooking.Add the olives to the aioli and season with cayenne.When the grill is at its hottest (when the coals are red

and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the tri tip from the marinade, wipe off any excess marinade, and season on both sides with sea salt. Place the steak on

the cooking grate directly over the coals, cover the grill, and cook, turning once, for about 20 minutes, or until a thermometer inserted into the thickest part reads 130 F for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes.

Cut the tri tip into thin slices across the grain and arrange on a platter. Serve with aioli.

AioliMakes about 1 cup

1 small clove garlic1/2 teaspoon kosher salt1 teaspoon Dijon mustard2 teaspoons fresh lemon juice2 egg yolks1 cup olive oil

To make by hand, chop the garlic and salt together on a cutting board until a paste forms. Transfer to a deep mixing bowl and wrap a damp towel around the base of the bowl to keep it from sliding around the counter as you work. Whisk in the mustard, lemon juice and egg yolks. While whisking continuously and vigorously, add the olive oil in a slow, thin, steady stream until all of it has been incorporated and the mixture is thick and completely emulsifi ed.

To make the aioli in a food processor, place the garlic and salt in the work bowl and process to chop as fi nely as possible. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor run-ning, add the olive oil in a slow, thin, steady stream until all of it has been incorporated and the mixture is thick and completely emulsifi ed.

Cover and refrigerate for up to 24 hours until needed.

Fire Up the Grill

Ketter’s Meat Market 118 W. Main AvenueFrazee, MN 56544

1-218-334-2351

& Locker Plant

Fresh cut steaks daily!Home cured meats

BBQ ribs20 different kinds of brats!

8:00-5:30 M-F8:00-5:00 Saturday


Summertime cuisine can be some of the best food we eat all year. Backyard barbecues, picnics at the park and, of course, ice cream, decorate the menus people enjoy each summer.

As enjoyable as warm-weather fare can be, it is im-portant to avoid overeating during the hot months, as no one likes the bloated feeling of overeating on a hot day. When planning your meals this summer, consider the following tips to ensure that your summer is both healthy and not too filling.

* Take your grilling to parts unknown. While it’s common to associate grilling and barbecuing with steaks, hot dogs and burgers, the grill can also be a great place to cook healthier choices. Fruits and vegetables can also be cooked on the grill. Veggies gain much in regards to flavor when cooked on the grill. In addition, fruit can be made into kabobs and grilled on low heat for a delicious meal.

* Drink your water. The higher temperatures com-mon to summer can lead to dehydration for those who don’t drink ample fluids. What’s more, the symptoms of dehydration can mimic those of hunger, making you feel hungry when you might not be. To avoid overeating and dehydration, be sure to drink the recommended daily amount of water.

* Snack healthy as well. It’s not only meals that can weight you down during summer heat waves. What you snack on while at the office or lounging around

the house can make you feel sluggish as well. Instead of potato chips or other heavy snacks, choose lighter fare such as fresh berries. Berries can even be added to healthy snacks such as yogurt or salad to give them a boost in flavor and you a boost in energy.

* Think lean. Because it is grilling season, you’re not going to entirely abandon summer favorites such as steaks and burgers. And you can still enjoy beef and be healthy at the same time. When shopping with a back-yard barbecue in mind, look for lean cuts of beef such as sirloin and loin cuts. To add flavor, marinate the meat in a low-calorie marinade, such as light salad dressing or even citrus juice.

Sizzling Summer Dieting Tips

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condiments, sauces, meats, sweets, jams and syrup!Cty Hwy 41, Vergas 218-758-2619

308 Frontage Rd, Sebeka, MN 56477 | 837-5151 or 1-800-945-2163www.wcta.net

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Summer Cookbook 2009

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