Making Spirits

Bright
2013
Holiday Cookbook
and Gift Guide
2 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
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(608) 845-6403
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November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 3
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4 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
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November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 5
Season’s Greetings!
The holidays are upon us. It is the hope of Unified Newspaper Group that the pages that follow will
help create a happy season for you and yours. There are gift ideas, shopping tips, events and sales.
The pages are full of unique places for you to shop this holiday season and beyond.
2013 marks our 14th year of publishing a holiday cookbook. Recipes have been submitted by the
readers of our newspapers, the Oregon Observer, Stoughton Courier Hub and Verona Press as well as
the Great Dane Shopping News. There are terrific recipes for your holiday meals, to give as gifts and
to enjoy on a daily basis. Many thanks go to those who submitted their favorites.
We offer a sincere “thank you” to the advertisers on these pages for their continued support of this
annual gift guide and cookbook.
May this be the most wonderful time of the year for you.
133 Enterprise Drive • Verona, WI 53593 • 608-845-9559
125 N. Main Street • Oregon, WI 53575 • 608-835-6677
135 W. Main Street • Stoughton, WI 53589 • 608-873-6671
Create a gift wrapping area
Nearly as much energy goes into wrapping gifts as purchas-
ing them. Some people excel at wrapping gifts, while others do
not enjoy the task at all. Part of the trouble with gift-wrapping
is the room and tools needed to wrap all of those holiday trea-
sures. But a gift-wrap station in a corner of the home that is
seldom used can make wrapping presents any time of the year
easier and more enjoyable.
• Find a place to store gift wrap and the tools needed to
wrap gifts. Many people find the back of a closet door
works perfectly.
• Install wire hanger racks so the gift wrap tubes can be stored
vertically along the surface of the door.
• Install a folding shelf on a hinge, and use that shelf to do your
wrapping. Fold the shelf up when it is not needed and secure
it with a latch at the top.
• Hang hooks to store tape and scissors. Attach the scissors to
the hook with a string so they won’t go missing.
• A basket tucked nearby can house bows and ribbons so that
they are easily stored until needed.
Having the wrapping station so accessible also allows you to
take inventory of supplies and restock when necessary.
6 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Do’s and don’ts of holiday shopping
Thanks to sales featuring heavily discounted items, millions of
people wait to start their holiday shopping until the season hits
full swing. But in spite of such bargains, overextending budgets
during the holiday season is too tempting for many shoppers to
resist. However, shoppers need not risk financial peril if they shop
smartly and heed some dos and don’ts of holiday shopping.
• Do set a budget. Establish what you can afford to spend on
gifts and other seasonal trimmings early on. The National
Retail Federation estimates that the average consumer will
spend around $700 come the holiday season. But not every
person needs to be a big spender. The “buy now, pay later”
mentality that credit cards offer lands many shoppers in
trouble, a sticky situation many only notice once the first
bill comes due. If you cannot afford to pay your entire credit
card balance off once the bill arrives, you face steep interest
charges that can quickly add up. Instead, pick a set spending
limit and keep to it no matter how tempting it may seem to
overspend with a credit card.
• Don’t be fooled by false sales. Retailers understand that a
good advertised deal lures shoppers into their stores. As a
result, some retailers mark up the cost of certain items in
order to slash the prices for holiday sales. Even if you are
saving the assumed 50 to 60 percent, the final cost of the
item still may be higher than normal. Comparison shop and
do your research so you don’t fall victim to clever pricing.
• Do schedule time for shopping. Hectic schedules sometimes
result in last-minute shopping that leads to impulse pur-
chases. Schedule some distraction-free time for your holiday
shopping so you’re less likely to rush into purchases before
thinking them through.
• Don’t double buy. Some shoppers use the holidays as an
excuse to buy more for themselves than the people on their
lists. While it’s tempting to treat yourself come the holiday
season, this is a great and quick way to deplete your budget.
If you plan on using holiday deals to supplement your own
wardrobe or household needs, reduce your spending the rest
of the year and save money for year-end purchases.
• Do collect coupons and look for purchasing incentives.
Comparison shopping not only helps you get the best price,
but also it can shed light on coupons, shipping discounts
and other incentives that lower the overall cost of products.
Search online for Web sites that publish coupons and codes
for online discounts, including free shipping. Join a store’s
marketing list and receive emails with deals sent directly to
your inbox.
• Don’t be afraid to delay some purchases if need be. If host-
ing a post-holiday gathering where gifts will be exchanged,
it’s perfectly acceptable to delay buying those gifts until after
Christmas or Chanukah, when many items can be found at
even lower prices. Many stores reduce prices on merchandise
come December 26, so you can wait until after the holidays
to shop for items that will be exchanged with distant friends
and relatives. This enables you to save more money and use
any received gift cards toward shopping.
• Do keep a level head. Some people forget the true meaning
of the season is spending time with loved ones. Getting swept
away by shopping and worrying about deadlines can make
the season less enjoyable. Don’t allow the stress of holiday
shopping to compromise an otherwise joyous time of year.
Mmmm...
You should try our
Culver’s Concrete Cakes!
Happy Holidays!
Culvers of Verona
430 East Verona Ave.
Verona, WI
608-845-2010
Yes, we have gift cards!
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 7
Is your child ready for a tablet?
Tablets are poised to grow more popular in the years to come,
and many children are anxious to get their very own tablet. But
many parents wonder if their kids are ready for a tablet and
if such devices would
make good gifts for their
youngsters this holiday
season.
According to a
2012 report from Pew
Research, 22 percent of
American adults now
own some type of tablet,
while In-Stat research
estimates 65 percent
of Americans, or more
than 200 million people,
will have a smartphone
and/or tablet by 2015.
According to a Fall 2012
report by the Media
Technology Monitor, an
estimated 26 percent of
the Canadian population has a tablet, more than twice the amount
of tablet owners just a year earlier.
As tablets become the device of choice, many different manu-
facturers have entered the tablet market, and children have begun
to ask for tablets for holiday gifts, leaving parents wondering if
their children are responsible enough to own a tablet that may
cost several hundreds of dollars.
Price-wary parents should realize that tablet prices vary greatly
depending on the device. But a growing number of child-friendly
tablets have entered the market, and such devices are designed
to be more durable for children who have a tendency to drop and
destroy things. Those on the fence about whether or not to pur-
chase a tablet for a child can consider these options.
• The Samsung Galaxy Tab 3 Kids is a tablet that comes with
a selection of educational functions, games and e-books. The
device allows parents to decide which apps can be accessed
on the device and restrict use to certain periods of time. The
Galaxy Tab 3 Kids boasts a seven-inch screen and will run
Android 4.1 or Jelly Bean. The front and rear facing cameras
are considerably lower in quality than Samsung’s previous
products, down to 3-megapixels and 1.3-megapixels, respec-
tively.
• The VTech InnoTab tailors apps to children in a compact
device. The screen is just five inches in size, and the tablet
comes packed with interactive e-books, learning games and
other creative tools. It also has a modest price tag for a child’s
first foray into the world of tablets.
• The LeapFrog Leappad Ultra is a kid’s learning tablet
designed for children between the ages of four and nine. It
comes with a seven-inch screen, Wi-Fi with kid-safe Web
access and the ability to connect to a library of more than 800
educator-approved apps, books and more.
• The nabi is an Android tablet that is geared entirely toward
kids. The nabi comes in several different incarnations (nabi
Jr., nabi 2 and nabi XD) depending on the age of the child
and the desired features. In July of 2013, Fushu, Inc., creator
of the nabi tablet, was received the “Best Tablet 2013: For
Kids” award from Laptop magazine for its nabi 2 device.
• The Amazon Kindle Fire is quickly becoming a go-to option
for parents interested in acclimating their children to a tab-
let. Less than half of the price of its biggest competitor, the
Kindle Fire still allows kids to access a bevy of features.
Music, movies and Amazon’s ever-growing trove of e-books
are just some of the features that make the Kindle Fire a
popular choice.
• Though small, the iPad mini has all of the features of a larger
iPad but in a more kid-friendly size. Many parents prefer the
iPad mini for their children because they have Apple prod-
ucts and appreciate being able to share with their kids apps
and information among all of the devices.
Determining if a child is ready for a tablet is a difficult decision
for parents, who must assess how well the child handles responsi-
bility, toys and electronics in the home. Adults may opt for a more
durable, less expensive tablet as an introduction to tablets for
children and then gravitate toward more “adult” options as their
children prove they can be responsible with the device.
Cooking up a storm in the
Verona Area School District!
Nobody knows Verona Area like Bartels
Kathy Bartels
608-235-2927
kbverona@charter.net
cbsuccessrealty.com/bartels
8 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Maximize time spent on holiday shopping
The holiday season encompasses several weeks of frenetic
activity, as men and women look to juggle abnormally busy
social schedules with holiday shopping. While you might not
be able to add hours to the day, there are certain measures
anyone can take to make the hustle and bustle of the holiday
season more efficient.
Shopping swallows up a significant amount of time come
the holiday season. According to the latest Consumer Reports
Holiday Shopping Poll, the average person will spend 15 hours
shopping for presents. Women tend to spend twice as long as
men in stores and online, with women logging 20 hours of
holiday shopping compared to the 10 hours the average male
spends shopping for holiday gifts. Making the most of holiday
shopping trips can free up moments and reduce overall stress
during the holidays.
Condense your gift list
How much time you spend on holiday shopping depends
largely on the number of people on your gift list. Shortening that
list can save time and money. This may be the year for adults to
collectively decide to forego exchanging gifts in lieu of devoting
more funds toward gifts for youngsters. Distant friends may no
longer need to feel obligated to buy presents for one another. Opt-
ing to do a “Secret Santa” or another grab-bag style gift exchange
can reduce the number of gifts you need to buy, saving time along
the way.
Keep a spreadsheet of your shopping list stored on your com-
puter or smartphone so it can be easily modified year-to-year.
Create a shopping strategy
Millions of shoppers flock to stores on Black Friday to take
advantage of doorbuster deals, and some even get all of their
holiday shopping finished on this one afternoon. Others prefer to
divide and conquer over a few weeks. Decide how you would like
to economize your shopping so you won’t be traveling from store
to store wasting precious time.
Organize your shopping list into certain categories. Then match
up those categories according to the stores that cater to these
items. For example, if your list mentions bedding for a new col-
lege student’s dorm room, curtains for an aunt and a set of beach
towels for a friend who will be doing some post-holiday travel,
group these purchases together and head to a bed-and-bath store.
Such a plan in place can greatly cut down on your time spent
shopping.
Shop off-hours
Consumer Reports says shoppers expect to wait in store check-
out lines for an average of 3.5 to 4 hours this holiday season.
Avoiding such situations can save you a significant amount of
time, so shop during off-peak hours when you won’t be elbow-to-
elbow with fellow shoppers.
Take advantage of stores’ extended hours and shop later
in the evening, when parents and their children will likely be
preparing for bed and not waiting in line at the mall. Some
retailers entice shoppers with early bird specials and open
their doors very early, so shoppers looking to save time can
make an effort to be the first person at the door when the store
opens. If you must shop during a lunch hour, shop online
where crowds are never a concern.
Split up the shopping
Spouses, family members and even friends can pool their shop-
ping time and help others by tackling some of their purchases.
Dividing the work shortens the time spent in stores, and a third
party may have a keen eye to a deal or a unique gift when he or
she is emotionally removed from the purchase.
The average person finds time is of the essence come the holi-
day season. Prioritizing and economizing shopping is one way to
make the season less hectic.
Finding ways to save time on holiday shopping can make
the season more enjoyable and less hectic.
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 9
Experience The Norland Difference!
Come in for a free consultation and
learning assessment.
Our services include:
• Homework assessment
• Reading & math
assistance
• Study skills
• ACT/SAT prep
Don’t let your child
fall behind.
101 N. Main St.
Verona
608-497-1299
HAPPY HOLIDAYS
from
NORLAND
LEARNING CENTER
Great gift ideas for teachers
Few opportunities to thank teachers for all of the hard work
they do present themselves during the course of a typical school
year. But a thoughtful holiday gift is one way that students and
parents can show their appreciation for a teacher’s efforts.
It’s customary for students to offer teachers small tokens of
their affection, whether it’s during the holiday season, at the
end of the school year or both. Choosing a gift for a teacher can
be challenging, as the relationship between student and teacher
and/or parent and teacher is not personal, and it’s very possible
students and parents have little knowledge of a teacher’s interests
outside the classroom. But the following gift ideas are essentially
universal in their appeal, making them great gifts for the special
educator in your life.
• Handwritten notes from students: Rather than trinkets that
proclaim “World’s Best Teacher,” students can write their
own sentiments about their teachers and present it with a
gift card or another gift that doesn’t take up much space. A
heartfelt note of appreciation and gratitude can be all it takes
to put a smile on a teacher’s face this holiday season.
• Food: Food can be enjoyed in and around the season. Avoid
making items yourself, as some people are particular about
eating foods that were cooked in someone else’s kitchen.
Stick to pre-packaged food baskets, or even treat the teacher
to a meal with a gift card to a restaurant.
• Something scholarly: A gift that provides a teacher with
some intellectual stimulation might just do the trick this
holiday season. For example, a set of safety goggles or a kit
for doing in-class experiments might work well for a science
teacher, while a biography or a best-selling novel may fit the
bill for English teachers.
• Gift cards: Very often all of the students in a class donate
a small amount toward a gift card. Consider a card that is
redeemable at a nearby store or a generic cash card the teach-
er can use anywhere credit and debit cards are accepted.
• Classroom supplies: Budget constraints have forced many
teachers to supplement classroom materials out of their own
pockets. So a gift of school supplies or a gift certificate to an
office-supply store or teacher-supply center may be greatly
appreciated.
• Catered lunch: Consult with the school principal to set aside
a day when teachers can enjoy a catered lunch provided by
the students. Each class parent can collect funds, which can
then be pooled to host a lunch for the teachers.
When gifting teachers,
there are some gifts to avoid
• Trinkets and mugs: Through the years a seasoned teacher
has likely collected a fair share of trinkets and coffee mugs.
Chances are he or she does not need another one.
• Perfume and lotion: Avoid scented lotions, perfumes and
other cosmetic products, as such items are more personal.
• Overly expensive gifts: Do not give a gift that is beyond
the standard range of others in the classroom, which usually
falls between $10 and $20. It could appear as if you’re buy-
ing affections for the student, and it could make the teacher
uncomfortable.
10 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Shrimp Dip
Ann D Nelson
1 8 oz. pkg. cream cheese
1/2 cup Miracle Whip
2 cans tiny shrimp
2 stalks of celery, chopped
1 Tbsp. lemon juice
A pinch of garlic powder
Drain shrimp and mix all ingredients together. Chill. Serve
with crackers.
Crab Dip
Kathy Woods
1 8 oz. pkg. cream cheese
3 Tbsp. horseradish
1/2 cup slivered, toasted almonds
1 can of crabmeat
Salt & pepper to taste
Heat oven to 350°. Toast almonds until golden brown,
approximately 5 minutes. In small oven safe bowl combine
cream cheese, horseradish, crab meat and 1/4 cup of
almonds. Salt and pepper to taste. Bake for 10 minutes.
Sprinkle remaining almonds on top. Serve warm with
crackers.
Jo’s Meatball Rollups
Barbara Finke
2 lbs. ground beef
1 box Stovetop stuffing mix
1 egg
1/2 cup ketchup
Mix all together in a large bowl and roll flat. Cube a small
block of Swiss cheese and place over top of meat. Add a bag
of cubed ham, and roll up like a log sealing edges. Wrap in
bacon and spread BBQ sauce over top. Bake at 350° for 1
hour. Slice and serve.
Cookie Dough Dip
(Perfect for apple slices or Graham crackers)
Katherine Fischer
1 8-oz. package cream cheese
1/2 cup butter
1 cup powdered sugar
2 Tbsp. brown sugar
11/2 tsp. vanilla
1 cup chocolate chips
1 cup toffee bits
Cream together cream cheese and butter. Add all remaining
ingredients and mix until well-combined. Serve with
graham crackers or apple wedges.
Note: Do NOT use reduced fat cream cheese as it may cause
your dip to have the wrong consistency.
Mediterranean Marinade
Barb Finke
1/2 cup olive oil
4 cloves garlic, crushed
1 Tbsp. oregano
1 Tbsp. rosemary
Juice of 1 lemon
Salt & pepper
Whisk together, pour over chicken or fish, or put in a
plastic bag and roll meat to get covered. Let sit for 1 hour.
Caramel Apple Dip
Jo Ann Benisch
1 8 oz. cream cheese
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 tsp. Watkins caramel flavor
Blend all ingredients until smooth. Serve with sliced
apples. If desired may transfer to crushed peanuts.
Homemade Maple Syrup
Barb Finke
1/2 cup water
1 cup brown sugar
1 Tbsp. butter
In a small saucepan, mix all the ingredients together,
stirring until the sugar is dissolved. Bring to a boil, stirring
occasionally. Serve hot. Keeps well in refrigerator.
Spread the Holiday Cheer!
Butter Cookies
Fruit Cakes
Stollen
Norwegian Pastries
243 E Main Street, Stoughton, WI 53589
(608) 873-3073
Mon-Fri 5:30am-5:30pm, Sat 5:30am-5pm; Sun 7am-12pm
Appetizers/Beverages
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 11
Mulled Cider
Ellen Pollan
1 gallon cider
1/2 cup light brown sugar, firmly packed
8-10 cinnamon candies, broken into pieces (optional)
10-15 whole All Spice
20-25 whole cloves
Mix all ingredients into a 6 quart kettle. Bring to a boil,
simmer, uncovered about 30 minutes. Strain. Refrigerate
until ready to use. Reheat, place a cinnamon candy stick in
each mug if desired. Serves 12-15.
Ginseng Warmer
Ellen Pollan
1/4 cup Ginseng tea (instant)
1/4 cup sugar or honey
4 whole cardamom seeds
8-10 whole cloves
4 cup boiling water
1/2 cup orange juice, fresh or frozen
In a pitcher or pan, combine tea, sugar or honey, cloves
and cardamom. Add boiling water. Stir in orange juice. Let
seep for 3-5 minutes. Strain, serve hot or cold. Substitute
cinnamon orange tea for ginseng. Serves 4-5.
Salmon Spread
Ellen Pollan
1/4 cup salmon: cooked or smoked or canned. (drain if
using canned)
1/2-1/3 cup cream cheese, softened
3 Tbsp. scallions
1 clove of garlic
1 tsp. lemon juice
1 Tbsp. sweet red pepper (optional)
Salt & pepper to taste
In a food processor combine all ingredients and mix to
the consistency of a smooth spread. Place in a mold.
Refrigerate. Stores well. Serves on crackers of your choice.
Ingrid’s Phyllo Tarts with Mushrooms
Ellen Pollan
3 oz. of cream cheese, softened
1/4 cup bread crumbs, dried
1 Tbsp. dill
1/2 tsp. salt
1-2 Tbsp. lemon juice
2 jars canned button mushrooms, whole or cut 4.5 oz.
1 clove garlic, minced
1/2 cup butter or margarine
8 (17x12) Phyllo pastry sheets, thawed
Muffin tins greased, 16
Combine cream cheese and bread crumbs with dill, salt,
sour cream and lemon juice. Blend. Add sliced mushrooms.
Coat Phyllo sheets with melted garlic butter using a
brush. Make layers by stacking sheets. Cut into 3x4.5 inch
squares. Push into tins. Fill with cream cheese mixture and
push half of a button mushroom into each tin. Drizzle with
garlic butter. Bake 18-20 minutes or until golden brown.
Can make ahead and refrigerate covered for up to 4 hours
before baking.
12 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Carrot-Banana Bread
Barbara Finke
1/3 cup vegetable oil
1 cup sugar
2 eggs
2 cup flour
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2-3 bananas
1 cup grated carrots
1/2 cup chopped nuts
Mix oil, eggs and sugar until all are mixed well. Add
carrots, bananas and vanilla. Add dry ingredients, mix well.
Pour into greased loaf pans. Bake 350° for 55-60 minutes.
Cheesy Hash Browns
Mary Lou Kollath
2 lbs. frozen hash browns, thawed
1/2 tsp salt
1/4 tsp pepper
2/3 cup chopped onion
2-3 cups shredded Cheddar cheese
Mix:
1/2 cup melted butter
2 cups sour cream
1 small can condensed Cream of Chicken soup
Mix gently into potatoes. Put into a 3 quart casserole. Melt
1/4 cup butter, add 2 cups crushed Corn Flakes. Sprinkle
over potatoes and bake at 325-350° for about 1 hour.
Sticky Buns
Mary Lou Kollath
Grease and flour a 12-cup Bundt pan. Place on the bottom
of the pan:
1/4 cup chopped pecans.
Cut frozen rolls (18-24) into quarters. Place on top of the
pecans. In a small bowl, mix:
1 cup brown sugar
1/4 cup white sugar
1 (3 oz. size) pkg butterscotch pudding mix (the cooking
kind, not instant!)
1 tsp cinnamon
1/2 cup butter. Cut in the butter and mix to make coarse
crumbs. Sprinkle the mixture over the rolls. Place the
Bundt pan in a cold oven, overnight. Do NOT cover. Rolls
should rise overnight. In the morning, preheat the oven to
350°. Bake the rolls 25-30 minutes. Invert the pan onto a
plate and serve warm. Makes 12-15 servings.
Holiday Appetizer Quiche
Barb Finke
Crust:
1 1/2 cup flour
2/3 cup butter Crisco
1 1/2 cup crushed butter crackers
Filling:
2 cup shredded Swiss cheese
2/3 cup sliced pepperoni or chopped ham
3/4 cup chopped green onions
1/4 cup parsley flakes
1 (4 oz.) jar pimentos
5 eggs
1 cup whipping cream
1 cup half & half
1 tsp. salt
1/4 tsp. pepper
For the crust; combine the crackers and flour; cutting in the
butter to make a crust. Add water or cornmeal if needed.
Press into a 15x10x1 inch pan.
Sprinkle the Swiss cheese, meat, onions, parsley and
pimentos on top of crust. Beat rest of ingredients and pour
over cheese mixture.
Bake 350° for 25-30 minutes. Cut into 50 bites size pieces
and serve hot.
Swedish Coffee Cake
Ellen Pollan
1 cup flour
1/2 cup butter or margarine
1 Tbsp. water
Dash of salt
Mix, like a pie crust and pat into ungreased cookie sheet.
Cut into 2 strips 3x15 inches each.
1 cup water
1/2 cup butter
1 cup flour
In a sauce pan over medium heat combine water and butter
until melted. Gradually stir in flour whisking until smooth.
Cool. Add 1/2 tsp. salt and 1 tsp. almond flavoring and 3
eggs one at a time. Whisk together and spread on one strip
and cover with the other. Bake 350° 50-60 minutes. Cool.
Frosting
Mix together until smooth and spread over cooled cake.
1 cup powdered sugar
1 Tbsp. butter
2 Tbsp. cream cheese
1 tsp. almond extract.
Sprinkle with slivered almonds.
Breads/Breakfast
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 13
Overnight Savory French Toast
Barb Finke
6 lg. eggs
2 cups milk
1/4 cup chopped chives
6 oz. grated cheese
1 Tbsp. Dijon mustard
salt & pepper
1 large loaf of French bread, cut into 1/4 in. slices
Grease a 9x13 inch-baking pan. Prepare the bread and
place in the bottom of the greased pan, making sure to
overlap slices. Whisk eggs, milk, mustard and chives; add
salt & pepper, stirring well. Pour half of the mixture over
bread, sprinkle a layer of cheese and pour the rest of the
liquid over the top of the cheese. Pressing the bread down
to absorb the liquid. Cover and refrigerator over night.
Bake 350° for 1 hour. Take out of oven and cover for 15
minutes so it sets. Serve plain or with syrup.
Francke Family Sweet Rolls
Stephanie Schwarz
2 loaves frozen bread (thawed, preferably in the refrigerator
as to prevent from rising)
Mix & Melt:
1 stick of butter
1 cup brown sugar
1 pkg. of vanilla pudding (not instant)
2 Tbsp. milk
Pinch of salt
1-2 tsp. cinnamon
Allow mixture to cool.
Cut 1st loaf of bread into small pieces into a greased 9x13
cake pan. Pour cooled cinnamon mixture over cut-up bread.
Cut 2nd loaf of bread into small pieces and put over the
other. Allow the bread to rise before baking.
Bake at 350° for 1/2 hour or until done (check by inserting
a toothpick, if it comes out clean the rolls are done) Cool
slightly before turning upside down onto a platter. Sprinkle
with chopped nuts if desired and frost with Powdered
Sugar Frosting
Powdered Sugar Frosting
1 3/4 cup powdered sugar
1/4 cup milk
1/4 tsp. vanilla
1 Tbsp. butter (melted)
In a bowl mix together powdered sugar, vanilla and melted
butter. Add milk last pouring into the mixture gradually to
the consistency you prefer.
Cranberry Fruit Bread
Barb Finke
2 cups flour
1 cup white sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cup orange Juice
2 Tbsp. shortening
1 Tbsp. grated orange peel
1 egg
1 1/2 cup crushed cranberries
1/2 cup chopped nuts
Mix all ingredients and add the cranberries and nuts last.
Mix well and pour into a greased loaf pan.
Bake 350° for 55 minutes. Let cool for 15 minutes and
remove from pan.
Lowfat Christmas Morning
Breakfast Quiche
Rhonda Mossner
Yields: 6 Servings
1 cup egg substitute
2 cup skim milk
1 cup grated low fat cheddar cheese
3 slices of wheat or white bread
4 slices low fat luncheon ham
3 finely chopped green onions
1 pat of low fat margarine
*Salt and pepper to taste
Tear up bread into small pieces and cover bottom of 9-inch
greased pie pan. Chop ham up into small pieces. Sauté
ham and onions in skillet with the margarine. In medium-
sized bowl, combine egg substitute, milk, cheese, ham
and onions. *Add salt and pepper to taste, if desired. Pour
mixture over bread pieces in the pie pan. Bake at 425°
for 20-30 min. Quiche is done when knife gently poked in
center comes out clean.
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14 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Old Fashioned Bean Soup
Carol Hoeritz
1 lb. Navy beans
3 qts. water
1 ham bone with meat
1/2/cup green pepper, chopped
1 cup celery, chopped
2 cups potatoes, diced
1 medium onion, chopped
3 carrots, sliced
1 Tbsp salt
1/4 tsp pepper
1 cup tomato juice (can use V8)
Simmer beans and ham bone in water for 2 hours. Remove
bone. Return scraps of meat to soup. Add other ingredients
and simmer 2 more hours. Taste for seasoning. If too thick
you can add more tomato juice. If the soup is not going to
be eaten at one sitting, add only potatoes to the part being
eaten. Freeze without potatoes and add before eating.
Fresh Apple & Pear Salad
Ellen Bratz
4 medium apples, sliced thin
2 medium pears, sliced thin
1 medium cucumber, seeded and chopped
1 medium red onion, halved and thinly sliced
1/4 cup apple cider or juice
1 Tbsp snipped fresh dill
1 1/2 Tbsp olive oil
1 tsp spicy brown mustard
2 tsp brown sugar
1/2 tsp salt
1/4 tsp pepper
In a large bowl combine apples, pears, cucumbers and
onions.
In a small bowl whisk remaining ingredients until blended.
Pour over apple mixture and toss to coat. Refrigerate until
time to serve.
Creamy Orange Salad
Barb Finke
1 (3 oz.) pkg. orange Jell-O
1 (3 oz.) pkg. Instant Vanilla Pudding Mix
2 cup boiling water
1 (8 oz.) container of Cool Whip
1 (11 oz.) can mandarin oranges
Mix dry Jell-O and pudding together. Add boiling water and
stir until all is dissolved. Cool thoroughly. Using an electric
mixer beat in Cool Whip and add mandarin oranges. Chill.
Zucchini Supreme
Barb Finke
4 cup water
6 cup sliced zucchini
1 cup shredded carrots
1/4 cup chopped onions
1 tsp. Salt
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 cup sour cream
1/2 tsp. garlic powder
1/2 tsp. pepper
4 cup seasoned stuffing croutons
1/2 cup melted butter
In a Dutch oven or soup kettle, bring water to a boil. Add the
zucchini, carrots, onions and salt. Cook for 8-10 minutes or
until vegetables are tender; drain. In a large bowl, combine
the soup, sour cream, garlic powder and pepper. Fold in
vegetable mixture. Combine croutons and butter; place
half in a greased 9x13 in. baking dish. Top with vegetable
mixture and then remaining croutons. Cover and bake at
350° for 30 minutes. Uncover; bake another 10 minutes
until croutons get a golden brown. Yield: 8-10 servings
Harvest Beets
Barb Finke
2 Tbsp. butter
2 Tbsp. flour
2 (15 oz.) cans whole or quartered baby beets, drained
saving juice from one can
2 Tbsp. apple cider vinegar
1 tsp. sugar
Melt butter over medium heat; add flour and whisk
together until smooth. Add reserved beet liquid from one
can. Mix well until smooth. Add beets and cook until beets
are heated through and all glazed. Serve hot.
Feel Good Soup
Barb Finke
2 Tbsp. olive oil
2 lbs. boneless chicken breast and cut into 1/2 inch
chunks
6 Cloves of garlic
8 cup water
4 carrots sliced
8 chicken bouillon cubes
1/2 tsp. pepper
1 (20 oz.) pkg. spinach, opt.
In a large soup kettle or Dutch oven, pour in the oil and
heat. Add the chicken and garlic and sauté for 5 minutes
or until chicken is no longer pink.
Add the water, carrots and bouillon cubes; add pepper and
a little salt. Cook over low heat for about 45-60 minutes.
Add spinach and cook until bubbling again or carrots are
done. Serve hot and steamy.
Salads/Soups/Sides
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 15
Creamy Butternut Squash Soup
Barb Finke
1/2 cup chopped onions
1 Tbsp. butter
3 cup cubed, peeled butternut squash
1 medium potato, peeled and cubed
1 1/2 cup water
1 1/2 tsp. chicken bouillon granules (or 1 cube)
1/4 tsp. salt
Dash pepper
1/4 cup evaporated milk
In a medium size saucepan, sauté onions in butter until
tender. Add squash and potato; cook and stir for 2 minutes.
Add the water, bouillon, salt and pepper. Bring to a boil.
Reduce heat; and cook for 20-30 minutes or until squash
is done.
Cool slightly, in a blender, cover and process soup until
smooth. Return to the pan; stir in evaporated milk and heat
thoroughly. Serve hot.
Holiday Pinwheel Cookie Salad
Rhonda Mossner
Yields: 10-12 servings
1 sm. box pistachio dry pudding mix
1 sm. can crushed pineapple (do not drain)
1 (8 oz.) tub frozen whipped topping-thawed
1 sm. jar maraschino cherries-drained
1/2 bag small marshmallows
1/2 bag semi-sweet chocolate chips
1/2 pkg. striped pinwheel cookies
Pour crushed pineapple and dry pudding mix into a large
bowl. Stir till well combined. Fold in container of thawed
whipped topping, drained cherries, marshmallows and
chocolate chips. Cover and chill overnight. This helps the
flavors to blend. Immediately before serving, break cookies
into small pieces and gently fold into the salad.
Cranberry Chutney
Ellen Pollan
2 cup cranberries, fresh or frozen
3/4 cup orange juice, fresh or frozen
2 Tbsp. chili Serrano, chopped
1 tsp. cumin
1/2 tsp. cinnamon
1 tsp. mustard seeds
1/4 cup pistachio nuts
3/4 cup brown sugar
2 Tbsp. lemon juice
2 Tbsp. fresh ginger
3/4 tsp. salt
1 tsp. oil
3/4 cup Mission figs, dried and chopped (can substitute raisins)
In a 3 quart saucepan combine cranberry, sugar, orange,
lemon, ginger, cumin, cinnamon and salt. Bring to a low
boil and cook 2 minutes. Add mustard, cook another
minute. Simmer on low, stirring every 15 minutes forty
five minutes. Add figs, pistachios and cook another three
minutes. Remove from heat and cool, then chill. Serve this
as a garnish.
Cauliflower Potato Soup
Ellen Pollan
4 cup chicken or vegetable stock
1/4 cup white wine
1 onion, diced
4 red potatoes, medium size cut into cubes
1/4 of large cauliflower cut into sections
Salt and pepper to taste
3 cloves of garlic chopped
1/2 cup celery diced
1/4 cup parsley
4 Tbsp. olive oil
Combine: oil, garlic, celery, onion. Sauté. Reglaze pan with
wine, add stock, cauliflower, potatoes. Simmer 30 minutes
on low. Check vegetable as some like them softer. Hint:
you can blend in a food processor to a smooth creamy soup.
Garnish with parsley.
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16 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Sweet Soup
Ellen Pollan
1 quart of water
1 cup prunes
1 cup raisins
1 cinnamon stick
In heavy saucepan over medium heat cook prunes and
raisins in water until plump.
To this mixture add:
1 cup sago or tapioca
1/2 cup fruit juice
1 lemon, sliced thinly
1/4 cup sugar
Boil until sago or tapioca is clear. Add cinnamon stick.
Serve hot as a soup or cold with cream as a desert.
Cheesy Beer Soup
Barb Finke
1/2 cup onions, chopped
1 garlic clove, chopped
3/4 cup milk
1/2 cup beer
1 Tbsp. butter
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce
Salt and pepper to taste
Cook onions & garlic in butter until tender. Add rest of
ingredients and cook until cheese in melted and hot. Serve
with crackers.
Cranberry Salad
Dorothy Kruse
1/2 pound cranberries
1 cup sugar
Wash, pick over and drain cranberries. Grind in a food
grinder, add sugar, stir and let stand overnight in
refrigerator.
1 cup red grapes, seeded and halved
l/4 pound small marshmallows
1/4 cup chopped walnuts
1/2 pint cream - whipped very stiff
The next day, fold in the cranberries, grapes, marshmallows
and nuts into the stiffly whipped cream. Refrigerate.
Grape Salad
Kathy Woods
2 lbs. of red or green grapes, whole or sliced in half
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
1 cup vanilla yogurt
2 Tbsp. brown sugar
1 cup pecans
Mix cream cheese, sugar, yogurt and vanilla until smooth.
Sprinkle grapes with brown sugar and chopped pecans.
Mix together. Spread in 9x13 glass pan. Chill until ready
to serve.
Apple Radish Salad
Ellen Pollan
1/4 lb. radish
2 tart apples
1 Tbsp. lemon juice
1 cucumber, medium
1/2 cup sour cream
1/2 cup mayo or yogurt
2 Tbsp. lemon juice
1 tsp. dill
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. white pepper (optional)
Lettuce leaves for garnish.
Use a food processor to julienne cut or cut by hand all
vegetables. Sprinkle apples with lemon juice.
Dressing: Combine sour cream, mayo or yogurt with 1 Tbsp.
lemon juice, dill, salt, pepper and sugar. Cover vegetables
with dressing and place on dish over lettuce leaf bed.
Cranberry Jello Mold
Kathy Woods
1 -3 oz. package of lemon Jello
1 -3 oz. package of cranberry Jello
2 cup boiling water, divided
1/2 cup miracle whip
2 cup whipping cream, whipped
1 can whole berry cranberry sauce
1 cup chopped apples
1/2 cup chopped walnuts
1/4 cup diced celery
Dissolve lemon Jello in 1 cup boiling water. Add miracle
whip to this. Let cool slightly. Fold in whip cream. Pour
into 2 quart mold or 9x13 inch pan and allow to set.
Dissolve cranberry Jello in 1 cup boiling water. Gently stir
in cranberry sauce until well blended. Add apples, celery
and walnuts. Pour this over lemon layer. Refrigerate until
firm. Serves 8-10.
Marinated Carrots – Penny Carrots
Kathy Woods
2 lbs. carrots cut into 1/4 inch circles
1 large green pepper, diced
1 sweet onion, diced
Marinade:
16 oz. can tomato sauce
3/4 cup vinegar
1/2 cup salad oil
1 cup sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Cook carrots 6-8 minutes in boiling water. Drain, set aside
to cool. Combine all marinade ingredients, stirring well
to dissolve sugar. In a serving dish, alternate layers of
carrots, green pepper and onion. Makes about 3 layers. Pour
marinade over layers and let stand overnight or at least 4
hours to flavor. Serves 8.
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 17
Bubble Pizza
Ellen Bratz
1 1/2 lbs. lean ground beef
1 can (15 oz.) pizza sauce
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese
1 cup (4 oz.) shredded cheddar cheese
In a large skillet, cook beef over medium heat until no
longer pink, drain.
Stir in pizza sauce. Cut each biscuit into quarters, place in
a greased 9x13 baking dish. Top with beef mixture.
Bake uncovered at 400° for 20 minutes. Sprinkle with
cheese. Bake 5-10 minutes longer.
Prime-Rib with Horseradish Sauce
Barb Finke
1 4-6 lb. bone-in beef rib roast
1 Tbsp. olive oil
1-2 tsp. black pepper
Horseradish sauce:
1 cup sour cream
3-4 tsp. horseradish
1 tsp. black pepper
1/8 tsp. Worcestershire sauce
Brush roast with olive oil and roll in pepper. Bake in
shallow pan at 450° for 15 minutes. Reduce heat to 325°
and bake for 2 3/4 hours. Basting every 30 minutes.
*Meat temps:
145° for Rare
160° for Medium
170° for Well done
Mix horseradish sauce all together and serve with hot
meat.
Taco Casserole
Mary Lou Kollath
Spread two tubes of crescent rolls out in 9x13 pan; the
sides will come up near top of pan. Crush 1 bag of Doritos,
IN THE BAG, and sprinkle HALF over the crust. Set aside.
Brown:
1 1/2 lb. hamburger
Add: 1-2 envelopes Taco seasoning mix. Put hamburger
mixture over Doritos.
Layer these ingredients: 1 can black olives, sliced, Salsa
(no amount given), 1 - 16 oz. container sour cream.
Shredded lettuce, add the remaining Doritos. Bake at
350° for 30-40 minutes. Any other toppings can be added:
tomatoes, more salsa, sour cream, etc.
Spaghetti Casserole
Mary Lou Kollath
l lb. spaghetti, broken in half
Cook until tender; drain.
Brown: 3 lbs. hamburger and drain off fat.
Add:
2 cups chopped celery
1 1/2 cups chopped onions
1 quart spaghetti sauce
Large can undrained whole tomatoes
4 tsp salt
1 1/2 tsp oregano
1/2 tsp garlic powder
1/2 lb. American cheese, cubed
Mix and put in casserole dish. Sprinkle with 2 cups
shredded Cheddar cheese. Cover and bake at 350° for 40
minutes.
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18 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Cavatini Hot Dish
Mary Lou Kollath
In large saucepan, combine:
1 green pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 oz. fresh mushrooms, sliced
1 (6 oz.) can tomato paste
1 (32 oz.) jar spaghetti sauce-cover and simmer for about
one hour. In large cooking pot, in boiling water, combine:
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
Cook for 8-10 minutes and drain. Mix together 1 1/2 cups
Mozzarella cheese, 1 pound ricotta cheese and 1/4 cup
parmesan cheese. Put in a 9x13 baking dish, alternating
layers of pasta, cheese mixture and sauce mixture. Bake
for 30 minutes at 350°. Let stand for 5-10 minutes before
serving.
Pizza Hot Dish
Mary Lou Kollath
Cook 7 oz. noodles, butter a 9x13 dish, put noodles on the
bottom. Meat mixture:
2 lbs. hamburger, browned and drained
2 cans tomato soup
1/2 tsp garlic salt
1/2 tsp onion oregano
1/4 tsp pepper
2 small cans tomato juice (soda can size)--Pour the meat
mixture over the noodles. Pour a can of mushrooms with the
liquid, over the meat. Spread 1 1/2 cups shredded Cheddar
cheese over the mushrooms, and 1/2 cup Parmesan cheese
over that. Cover with aluminum foil-bake 35 minutes, at
350°, remove the foil, and bake 10 minutes longer.
Sukiyaki
Ellen Pollan
2 Tbsp. oil
1 lb. beef tenderloin
12 mushrooms, dried
2 oz. noodles, rice transparent
3/4 cup dry sherry or sake
1/2 cup beef broth
1/2 cup soy sauce
1/2 cup water
3 Tbsp. sugar
6 green onions, bias cut in 1 inch pieces to make one cup
5 cups Chinese cabbage, sliced thin
Soak noodles in cold water until soft, about 30 minutes.
Soak dried mushrooms in warm water covered for 30
minutes. Drain. Combine Saki (sherry) beef broth, soy
sauce, water and sugar, set aside. Pre heat Wok (or large,
shallow frying pan). Add oil and stir fry meat. Remove from
pan and to it add beef broth to boil mushrooms, cabbage,
noodles, green onion. Cook 1 minute. Stir in meat. Serve
over rice if desired.
Sautéd Scallops
Barb Finke
1 lb. fresh Scallops
2 Tbsp. olive oil
1/2 tsp. garlic powder or fresh garlic
1/2 cup bread crumbs (plain or Italian)
1/4 cup sliced onions
1/2 tsp. thyme
1/4 tsp. salt & pepper
Clean Scallops and set aside. Mix the dry ingredients all
together. Pour the olive oil in large skillet and heat, add
onions. Roll Scallops in the bread mixture and place in the
skillet. Sauté until done and serve hot.
Chicken Breast Diane
Barb Finke
Yields: 4 servings
4 lg. or 8 halves chicken breast, boneless, skinless
1/2 tsp. Salt and pepper
2 Tbsp. olive oil
2 Tbsp. Butter
3 Tbsp. chopped onions
1/4 cup chicken broth
2 Tbsp. brandy
3 Tbsp. parsley flakes
2 tsp. Dijon mustard
Brown chicken in the olive oil and butter. Cool chicken.
Mix rest of the ingredients together and mix well. Place
chicken in a shallow baking dish. Pour mixture over top of
chicken and place in microwave for 6-10 minutes or in oven
for 30 minutes. Serve over rice or noodles.
Baked Ziti
Kathy Woods
2 cup diced tomatoes
2 cup tomato paste
1 cup water
2 cloves garlic, minced
1/2 cup onion
2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/2 tsp. oregano
1/4 cup parsley
1/2 lb. DaVinci Ziti, cook 3 minutes in boiling water
4 oz. cream cheese
1 cup parmesan cheese
1 cup Swiss cheese
Combine tomatoes, paste, water, onion, garlic, salt, pepper,
sugar, oregano and parsley in sauce pan. Simmer for one
hour on medium low heat. In a 9x13 baking dish cover
bottom with a layer of red sauce. Put a tablespoon of
cream cheese in each corner and two dots in the center
of dish. Add partially cooked pasta and scatter the grated
parmesan and Swiss cheese over this. Pour the rest of the
sauce over pasta. Bake 30 minutes at 350°.
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 19
Tofu Parmesan
Ellen Pollan
2 lb. firm tofu
1 egg
1 onion, chopped
2 cup spiced tomato sauce
1 cup water
1/2 cup parmesan cheese, grated
1/2 cup flour
2 Tbsp. olive oil
Slice tofu into 1/2 inch slabs. Dip into mixed egg and coat
with flour. Heat oil in saucepan and fry tofu in oil. Place
on paper towel to cool. Place in 9x12 baking pan. Combine
tomato sauce, onion and water pour over tofu in pan. Top
with cheese. Bake in oven at 350° covered for 30 minutes,
uncover and continue baking 15 minutes longer. Cool.
Serves 4-6.
Creamed Spinach or Swiss Chard
Ellen Pollan
2 bacon slices, sliced
3 Tbsp. butter
1 1/2 Tbsp. flour
1 cup half & half - scalding hot
1/2 large onion, diced
4 large bunches of chopped Swiss chard
or spinach, cooked
1/4 tsp. salt
1/8 tsp. ground nutmeg
Sauté bacon in frying pan until crisp, remove. Sauté onion
in grease. In sauce pan melt butter and flour whisking
until smooth. Slowly add half & half whisking constantly
until the sauce is smooth and thick, about 10 minutes.
Add sautéed onion and chard or spinach to roux and heat
thoroughly. Serve over your choice of toasted bread. This
can be frozen for later use.
Ingrid’s Chinese Spare Ribs
Ellen Pollan
1/2 cup soy sauce
1/2 cup honey
1 can beef consommé
4 Tbsp. tomato puree
4 garlic cloves, crushed
Mix all ingredients and marinate over 4 lbs. lean spare ribs
overnight. Bake, covered in sauce at 450° for 30 minutes
then lower to 350° for 1.5 hours.
Country Ribs and Sauerkraut
Ellen Pollan
1 large pkg. of sauerkraut
4 apples cut into large slices
4-5 lbs. country style ribs
1/2 cup ketchup
1 Tbsp. dry mustard
Dash Worcestershire sauce
1 Tbsp. brown sugar
1 Tbsp. vinegar
3/4 cup water
Cut ribs into serving size pieces and lay flat in pan. Cook
at 450° for 45 minutes until brown. Pour off fat. Put kraut
in bottom of large casserole. Cover with apple slices. On
this put cooked ribs and 1/2 of the ketchup mixture. Bake
300° for 4 hours. Add remaining sauce for last 1/2 hour of
cooking. Serve with boiled potatoes.
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20 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Chicken or Beef Upside Down Casserole
Ellen Pollan
1 package frozen mixed vegetable
1 lb. ground chicken or beef
1/2 cup onion, chopped
2 Tbsp. butter or margarine
2 cup flour
2 Tbsp. baking powder
1/2 tsp. salt
1/4 cup butter or margarine
1 egg, beaten
1 cup milk
Cook vegetables, meat in skillet, add onion and brown.
Salt and pepper to taste. Grease a 9x9 baking dish. Spoon
mixture into dish. Dot this with cut butter. For the top mix
flour, butter and baking powder until crumbly. Combine
milk and egg and add to flour, stir. Spread on meat. Bake
425° for 20-25 minutes.
For the sauce: 1 can cream of mushroom soup, 1/2 cup sour
cream, 1 small can mushrooms, drained, 1 Tbsp. soy sauce,
1 Tbsp. oregano. Heat this through and serve with casserole.
Black Beans and Peppers
Kathy Woods
2 cloves garlic, minced
1 Tbsp. olive oil
1 cup chopped red pepper
1 cup chopped sweet onion
3/4 tsp. chili powder
1-16 oz. can black beans, drained and rinsed
1 8 oz. can stewed tomatoes
1 bay leaf
1/8 tsp. red pepper flakes
1 1/2 tsp. red wine vinegar
2 cup cooked rice
In large skillet, sauté garlic in oil over medium heat for
one minute. Add peppers and onion and sauté until onions
is transparent and peppers are soft, about 5 minutes. Stir
in chili powder, beans, bay leaf and pepper flakes. Simmer
covered about 15 minutes. Add red wine vinegar and cook
one minute more. Remove bay leaf and serve over rice.
Chocolate Cake w/Beets
Barbara Finke
1 cup diced canned beets, drained
1 Tbsp. honey
1 chocolate cake mix
1/2 cup butter
3 eggs
1 1/4 cup water
Preheat oven to 350°. Grease 9x13 inch pan. In a food
processor, combine beets and honey. Process until smooth.
Place beets in a large mixing bowl. Add cake mix and
remaining ingredients, according to package directions.
Beat until moistened. Continue beating on medium speed
for 2 minutes. Spoon into baking pan and bake for 30-35
minutes or until the middle is done. Frosting is optional.
Peppermint Stick Pie
Barbara Finke
3 pints peppermint ice cream
1 chocolate flavored crumb pie shell
1 (12 oz.) jar fudge ice cream topping
Coarsely chopped peppermint candy canes or stripped
round peppermint candies.
In a chilled bowl stir ice cream until softened. Spoon into
pie shell, spreading evenly. Return to freezer for at least 4
hours. To serve, warm the fudge topping in the microwave
according to the directions on jar. Let pie stand at room
temperature for about 5 minutes before slicing. Serve with
warm topping and sprinkle crushed candy on top. Makes
about 8 servings.
Carmel Apple Bars
Barbara Finke
1 cup brown sugar, packed
1/2 cup butter, softened
1/4 cup shortening
1 3/4 cup flour
1 1/2 cup quick oatmeal
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups coarsely chopped, peeled tart apples
3 Tbsp. flour
1 (14 oz.) bag of caramels
Heat oven to 400°. Mix brown sugar, butter and shortening
in a large bowl. Stir in 1 3/4 cups of flour, oatmeal, salt and
baking soda. Mix well. Reserve 2 cups oat mixture; press
remaining oat mixture in ungreased rectangular pan 9x13.
Toss apples and 3 Tbsp. flour, spread over oatmeal mixture.
Press lightly. Heat caramels over low hear in a double boiler,
stirring occasionally, until melted. Pour caramel over top of
apples. Sprinkle with reserved oat mixture, press lightly.
Bake 25-30 minutes or until topping is getting browned and
apples are done. Yields: 36 bars, store in refrigerator.
Desserts
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 21
Caramel Apple Pie
Tami Meier
1 recipe pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 Tbsp. all-purpose flour
2 tsp. ground cinnamon
1 tsp. lemon juice
20 caramels, halved
2 Tbsp. milk
Preheat oven to 375°
To Make Taffy: In a small bowl combine brown sugar,
melted butter or margarine, and 1/3 cup flour. Mix well
and set aside.
To Make Apple Filling: Place apples in a large bowl. Add
white sugar, 3 Tbsp. flour, cinnamon, and lemon juice.
Toss until all ingredients are mixed well and apples are
thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan.
Top with half of caramels and half of taffy mixture. Repeat
process with remaining apple filling, caramels and taffy
mixture. Place top pastry over filling and seal well (this is
very important--if edges are not sealed, caramel will leak
out all over). Cut steam vents and brush top crust with milk
or light cream.
Cover pie with foil and place on a baking sheet. Bake in
preheated oven for 25 minutes. Remove foil from pie and
bake for another 20 to 25 minutes, until crust is golden.
Serve warm.
Fruit Cocktail Cake
Carrie Jacobson
2 cups flour
2 tsp. baking soda
2 cups sugar
Dash salt
2 eggs, well beaten
1 tsp. vanilla
1 no. 2 can fruit cocktail
Mix dry ingredients. Beat eggs. Add eggs, vanilla and can of
fruit cocktail to dry ingredients, stir together. Bake in sheet
pan 9x13 for 30 minutes at 350°.
Topping:
1 stick margarine
1 cup sugar, white
1 small can evaporated milk
1 cup coconut
1 cup pecans
Beat margarine, sugar and milk for 10 minutes, stirring
constantly. Add coconut and nuts. Pour over hot cake.
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22 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Gooey Butter Cake
Katherine Fischer
1 package yellow cake mix
1 egg
8 Tbsp. butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
1 16-ounce box powdered sugar
Preheat oven to 350°.
Combine the cake mix, egg, and butter and mix well with
an electric mixer. Pat the mixture into the bottom of a
lightly greased 9x13 baking pan.
In a large bowl, beat the cream cheese until smooth. Add
the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over
cake batter and bake for 40 to 50 minutes. Make sure not to
over bake as the center should be a little gooey.
White Chocolate Cinnamon Pretzels
Katherine Fischer
1 bag of pretzels (16-18 oz.)
2/3 cup oil
1/3 cup sugar
1 1/2 tsp. cinnamon
1/2 cup cinnamon sugar for sprinkling
1 cup white chocolate chips
Whisk together oil, sugar, and cinnamon. Pour pretzels
into a microwave safe bowl and pour oil mixture in. Stir
until coated. Microwave for 1 minute, remove and stir.
Microwave 45 seconds more. Spread pretzels evenly onto
two cookie sheets covered in parchment paper. While still
warm, sprinkle cinnamon sugar generously. Melt white
chocolate (on low heat, be careful not to burn) and drizzle
over cooled pretzels. Store in an airtight container.
Chocolate Snowflakes
Stephanie Schwarz
Mix:
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
Melt:
2 sq. unsweetened chocolate
1/4 cup butter
Add:
1 cup sugar
2 eggs (1 at a time)
1 tsp. vanilla
Add flour mixture to chocolate mixture. Add 1 cup finely
chopped nuts. Put in refrigerator for 4-5 hours. Roll in
ball, then roll in powered sugar. Place on ungreased cookie
sheet and bake at 350° for 8-10 min.
Julie’s Cream Cheese Bars
Mary Lou Kollath
2 pkgs Pillsbury Crescent Rolls (Sheets)
Spread one package of rolls on bottom of lightly greased
9x13 pan.
Mix together: 2- 8 oz. pkgs cream cheese, 1 cup sugar, 1 egg
yolk, 1 tsp vanilla
Beat until creamy. Spread over roll layer in pan. Top with
second package of rolls.
Topping: 1/2 cup sugar, 1 tsp cinnamon, 1/2 cup chopped
pecans (optional)
Sprinkle over top. Bake at 350° for 30 minutes. Slice when
cool. Keep refrigerated until serving.
Microwave Fudge
Mary Lou Kollath
In a 2 quart glass bowl, stir:
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
Microwave for 9-10 minutes, stirring 2-3 times between.
Stir in:
2 cups real chocolate chips
1 large size Hershey bar, broken into pieces until all are
melted
Add: 2 cups (7 oz.) marshmallow cream
1 cup chopped walnuts (optional)
1 tsp vanilla
Mix well, and quickly as it starts to “set” quickly.
Spread in a greased 9x13 pan. Cool. Cut before it sets
completely.
Apricot Balls
Dorothy Kruse
11 ounce package of ground dry apricots
2 cups flaked coconut
2/3 cups sweetened condensed milk
Mix together all ingredients until well blended. Shape
mixture into small balls and roll in powdered sugar. Let
stand until solid and roll again in powdered sugar when
ready to serve. Store in tight container in refrigerator.
Sugar Cookies
Stephanie Schwarz
3 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
4 tsp milk
Sift together flour, baking powder and salt. Creme butter
and sugar, beat in eggs and vanilla. Add flour mix and milk.
Chill in refrigerator. Bake at 350° for 8-10 minutes.
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 23
Lemon Curd Coffee Cake
Barb Finke
Topping:
1/2 cup flour
1/3 cup white sugar
3 Tbsp. cold butter
1/2 cup flaked coconut
Batter:
2 1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup cold butter
2/3 cup vanilla yogurt
1 Tbsp. lemon juice
2 tsp. grated lemon peel
1 egg
1 egg yolk
1/2 cup lemon curd
Glaze:
1/2 cup powdered sugar
1 tsp. water
1 tsp. lemon juice
In a bowl, combine flour and sugar. Cut in butter until
mixture resembles coarse crumbs. Stir in coconut and set
aside.
For batter, combine the flour, salt, baking powder and
baking soda in a bowl. Cut in butter until mixture resembles
coarse crumbs. Combine the yogurt, lemon juice, peel, egg
and yolk; stir into crumb mixture just until moistened
(batter will be stiff).
Spread 2 cups batter in a greased 9-in. spring form pan;
sprinkle with 3/4 cup of coconut mixture.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes
or until a toothpick comes out clean. Cool for 10 minutes;
remove sides of pan. Combine the glaze ingredients; drizzle
over warm cake. Yield; 10-12 servings.
Pumpkin Pie with Whipped Rum Cream
Barb Finke
1 unbaked pie crust
1 (15 oz.) can pumpkin puree or solid pumpkin
1/2 cup packed brown sugar
1/4 cup white sugar
3 extra large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 Tbsp. dark rum
2 tsp. grated orange peel
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
Rum Whipped Cream
1 cup cold heavy cream
3 Tbsp. white sugar
1 Tbsp. dark rum
1 Tbsp. Mascarpone or Créme fraiche
1 tsp. vanilla extract
Preheat oven to 425°. Ease piecrust into a 9” pie plate
and place on jellyroll pan. Trim and fold edge of dough
under rim and crimp. Line crust with parchment paper and
fill with dried beans or pie weights. Bake for 15 minutes
or until edges get brown. Remove beans or weights and
parchment paper; prick all over with a fork. Bake 5 more
minutes. Remove from oven. Reduce oven temperature to
350°.
In a large bowl, whisk pumpkin, brown sugar, white sugar,
cream, milk, rum, orange peel, cinnamon, nutmeg, ginger
and salt until smooth. Pour into baked piecrust.
Bake pie about 1 hour or until center is set. Cool completely
on a wire rack.
To serve, prepare Whipped Rum topping; with mixer on
medium speed, beat cream 1 minute, add sugar, rum,
mascarpone, and vanilla. Beat on med. High speed until
soft peaks form. Serve with pie and enjoy.
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24 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Grandma C’s Date Cake
Mary Lou Kollath
Mix together:
1 cup sugar
1 Tbsp lard
2 eggs-set all aside. In another bowl, put:
1 cup dates that have been chopped into small pieces
Pour 1 cup boiling water over the dates-add 1 tsp baking
soda. Mash with a fork. Pour into the first mixture. Then
add:
1 1/2 cups flour
1 tsp baking powder
1 tsp vanilla
1 cup nuts (optional)
Pour in 7x11 pan. Bake at 375° for about 30-40 minutes.
Frost with powdered sugar glaze.
Festive Cranberry Torte
Deb Powers
1 1/2 cup graham cracker crumbs
1/4 cup sugar
2 egg whites
1/2 cup chopped pecans
6 Tbsp. butter or margarine, melted
1 1/2 cups ground fresh cranberries (from 2 cups whole
berries)
1 cup sugar
1 Tbsp. frozen orange juice concentrate, thawed
1 tsp. vanilla
1/8 tsp. salt
1 cup whipping cream
Fresh orange slices, quartered
1 recipe Cranberry Glaze
In a mixing bowl combine graham cracker crumbs, pecans,
the 1/4 cup sugar and the melted butter or margarine;
press onto bottom and up sides of an 8 inch spring-form
pan. Chill.
In large mixer bowl combine cranberries and sugar; let
stand 5 minutes. Add unbeaten egg whites, orange juice
concentrate, vanilla, and salt. Beat on low speed of electric
mixer until frothy. Then beat at high speed 6 to 8 minutes
or until stiff peaks form. In small mixer bowl whip cream
to soft peaks; fold into cranberry mixture. Turn into crust.
Freeze until firm.
To serve, remove torte from pan. Place on serving plate.
Spoon Cranberry Glaze in center; place orange slices
around outside. Makes 8 to 10 servings.
Cranberry Glaze
1/2 cup sugar
3/4 cup fresh cranberries
1 Tbsp. cornstarch
2/3 cup water
In saucepan stir together sugar and cornstarch; stir in
cranberries and water. Cook and stir until bubbly. Cook,
stirring occasionally, just until cranberry skins pop. Cool to
room temperature (do not chill). Makes 1 cup.
Caramel Bars
Mary Lou Kollath
In large bowl, add:
6 cups Rice Chex cereal
1 1/4 cups chopped peanuts, mix well
In saucepan, heat:
1 cup brown sugar
1 cup light corn syrup
Bring to boil for 1 minute, remove from heat and add:
1 cup creamy peanut butter
1 Tbsp vanilla
1 tsp salt
Pour mixture over cereal/peanut mix being careful to NOT
break up the Chex cereal. Press into a 9x13 pan carefully.
Cool before drizzling over top: 1 cup melted chocolate chips
Raspberry Delight
Barb Finke
Crust
50 vanilla wafers (crushed)
1/4 cup butter, melted
Mix together and pat into a 9x13-baking pan. Put in freezer
while preparing cream cheese filling. (Reason for freezing;
makes it easy to put the cream cheese filling over the top
without messing up the crumbs!)
Cream Cheese Filling
1 (4 oz.) pkg. cream cheese
3/4 cup butter, softened
2 cup powdered sugar
Mix all together until smooth. Pour over the top of the
crust; chill 1 hour. (Don’t freeze after putting the cream
cheese filling on.)
Raspberry Filling
1 cup boiling water
1 sm. pkg. raspberry Jell-O
1 (12 oz.) bag frozen raspberries
Dissolve Jell-O in hot water, add thawed raspberries and
spread over the top of the chilled cream cheese.
Top with Cool Whip and chill.
Option for Cream Cheese Filling:
1 (8 oz.) pkg. softened cream cheese
1 cup powdered sugar
1 cup Cool Whip
Spritz
Stephanie Schwarz
1 1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
4 cups sifted flour
1 tsp. baking powder
Creme butter and sugar, add eggs and vanilla. Add dry
ingredients. Use a cookie press. Bake on an ungreased
baking sheet at 375° for 8-10 min.
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 25
Peanut Butter Brownie Bars
Mary Lou Kollath
1 package fudge brownie mix-prepare according to
instructions. Spread into greased 9x13 pan. Bake at 350°
for 20-25 minutes. Immediately after baking, sprinkle with
12 chopped peanut butter cups, the small size, and 1/2
cup salted peanuts, chopped. Bake 5 minutes longer. Cool.
Meanwhile in a large saucepan, combine:
2 cups chocolate chips
1 1/4 cups creamy peanut butter
1 Tbsp butter
1/8 tsp salt
1 tsp vanilla
Add 1 1/2 cups Rice Krispies to melted mixture, and
spread over top of brownies. Cool, slice and enjoy!
Delores Way’s Peanut Butter Pie
Mary Lou Kollath
Mix together:
1-8 oz. pkg cream cheese (at room temp)
3/4 cup peanut butter
1 cup powdered sugar
6 Tbsp milk
Blend well, then add: 1-8 oz. container Cool Whip (also
should be at room temp)
Pour into prepared graham cracker crust. Top with more
Cool Whip and 1 1/2 cups chopped nuts. Refrigerate
overnight. Delicious and Decadent!
Nutty Noodle Clusters
Stephanie Schwarz
1 12 oz. chocolate chips
1 12 oz. butterscotch chips
1 1/2 bag of Chow Mein noodles
1/2 cup cashew nuts
In heavy sauce pan combine chocolate and butterscotch
chips. Slowly melt, stirring over low heat. Remove from
heat. Stir in Chow Mein noodles and nuts. Mix quickly.
Drop by teaspoon onto wax paper.
Breakfast Cookies
Barb Finke
1 1/2 cup flour
1 1/2 cup instant cinnamon-spice oatmeal
3/4 cup shortening
1/4 cup packed brown sugar
1 Tbsp. baking powder
1 cup chopped walnuts
1/2 cup cold milk
In food processor, pulse first 5 ingredients until sandy.
Pulse in nuts and milk until dough forms. Pat into 8-inch
disc; cut into 8 wedges. Bake at 400° on parchment paper,
12 minutes. Fill center with jam of your choice.
Coconut Pineapple Cake
Ellen Pollan
For topping: combine ingredients and set aside:
1/2 cup crushed pineapple, undrained
1 cup flaked coconut
For cake: sift together and set aside.
2 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
Cream together:
1/2 cup shortening
3/4 cup sugar
Dash of ginger
2 eggs
Add this to the flour mixture alternating with 3/4 cup of
undrained pineapple. Blend well. To this add 6 oz. semi-
sweet chocolate pieces. Spread in greased 15x10x1 inch
pan. Sprinkle with the topping. Bake at 375° 25 minutes.
Serves 25 with 3x2 inch pieces.
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26 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Banana Snack Cake
Barb Finke
1/2 cup shortening
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
4 mashed bananas
1 tsp. vanilla
2 cup flour
1 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk or sour milk
1/2 cup chopped nuts
Mix shortening, brown & white sugar and eggs; mix well
and add the bananas and vanilla. Slowly add buttermilk,
add rest of ingredients and mix well. Pour into a greased
9x13 inch baking dish or 10x15x1 pan for bar type snacks.
Bake at 350° for 25-30 minutes. Cool.
Frosting
1/2 cup brown sugar
1/4 cup butter
6 Tbsp. milk
2 1/2 - 3 cup powdered sugar
With a small mixer, beat all ingredients until it becomes
spread able. Pour over top of snack cake.
Melting Moments
Deb Powers
1/2 cup cornstarch
1 cup butter (NOT margarine)
1 tsp. vanilla
1/2 cup powdered sugar
1 cup sifted flour
Chill dough. Roll into quarter-size balls and place on
ungreased baking sheet. Bake at 300°. for (20 minutes -
regular oven) (10 minutes - convection oven) or until lightly
browned. Store in a cool place in an air-tight container.
Prior to serving, dust with powdered sugar. Makes about 2
dozen cookies.
Chocolate Fudge
Stephanie Schwarz
3 cups sugar
3/4 cup butter
2/3 c (6 oz.) evaporated milk
12 oz. choc chips
7 oz. marshmallow creme
1 cup nuts
1 tsp. vanilla
Combine sugar, butter and milk. Bring to a boil. Cook 5
minutes, stirring constantly. Remove from heat. Stir in
Chips, add marshmallow creme, nuts and vanilla, beat
until well blended. Pour into greased 9x13 pan. Cool, cut
into squares.
Chocolate Caramels
Stephanie Schwarz
1 cup sugar
3/4 cup corn syrup
3 squares unsweetened chocolate
1/2 tsp. salt
1 1/2 cup heavy creme
Combine sugar, syrup, chocolate, salt and 1/2 of Creme.
Place over low heat, stir constantly until sugar is dissolved
and mixture boils. Continue cooking until a small amount of
mixture forms a soft ball in cold water. Stirring constantly
add 1/2 cup cream. Cook until mixtures forms a hard
ball in cold water. Remove from heat, pour into slightly
buttered pan. Let stand until cold. Mark with knife. Cover
with powdered sugar and wrap in wax paper individually.
Carmel Corn
Jo Ann Benisch
1/2 cup unpopped popcorn (approximate)
1 cup peanuts (any variety)
1 cup brown sugar, packed
1/2 cup butter or margarine
1/2 tsp. salt (optional)
1/4 cup white corn syrup or honey
1/2 tsp. Watkins Vanilla
1/2 tsp. Watkins Butter Flavor
1/2 tsp. Watkins Carmel or Maple Flavor
1/2 tsp. baking soda
Preheat oven to 250°.
Pop the popcorn. Place in a large oven-proof bowl or
container. Add the peanuts. Place in the oven to keep warm
while making syrup.
In a saucepan, combine the sugars, butter or margarine, salt
(if desired), and the syrup or honey. Bring to a boil. Reduce
the heat. Cook for 5 minutes, stirring occasionally. Remove
from heat. Add the baking soda and Watkins flavors.
Add the syrup mixture to the popcorn. Stir quickly to coat
each piece of popcorn. Place popcorn on a large flat pan
or cookie sheet. Bake in the preheated oven for one hour.
Stir or turn occasionally while baking. Remove from the
oven. Stir occasionally while mixture is cooling. Store in an
airtight container. Makes 4 quarts.
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 27
Toasted Coconut Pie
Rhonda Mossner
Yields: one 10 inch pie
Preheat oven to 350°
3 beaten eggs
1/2 cup granulated sugar
1 tsp. pure vanilla extract
1/2 cup melted butter
4 tsp. fresh lemon juice
1 1/3 cup sweetened coconut
1 (10-inch) prepared unbaked pie crust
Pour all ingredients (eggs, sugar, vanilla, butter and lemon
juice) into a mixing bowl. Beat on medium speed until well
combined. Gently fold in the coconut. Pour pie mixture into
the prepared unbaked pie crust
Bake at 350° for 35 minutes. Test for doneness by using
a toothpick and poking it just off-center. It is done when
toothpick comes out clean. Allow to set and cool before
serving.
*It is highly recommended that you place the unbaked pie
on a rimmed baking sheet for easier handling.
Chocolate Mousse
Kathy Woods
1 1/2 cup heavy cream
3 Tbsp. sugar
6 oz. of bitter sweet chocolate of finer quality
2 Tbsp. butter
3 tsp. dark rum or vanilla
3 egg yolks, save egg whites
1 tsp. salt
Combine butter and chocolate in double boiler. Heat water
to simmer and melt chocolate and butter low and slow. Be
careful not to allow any water to get in chocolate/butter
mix. Remove from heat, cool. Separate 3 eggs, save egg
whites in a dish and put in refrigerator until ready to use.
Egg whites beat up better if they are cool. Fold the yolks
into cooled chocolate, add 3 tsp. vanilla or dark rum. Mix
together gently. In a separate bowl, beat whipping cream
until thickened and holds shape. Add in 2 Tbsp. sugar, beat
again. Gently fold cream into chocolate mix with a large
rubber spatula being careful to keep this light and airy, do
not over mix. Clean beaters and whip up egg whites until
foamy and fluffy. This can take 3-5 minutes to get whites
to three times their volume. About half way through add 1
tsp. salt so whites will have body to them. Beat again until
soft peaks form. Mix small amounts of the egg white fluff
into the heavier chocolate and cream mixture gradually
folding in with spatula to keep air in. No over mixing.
Ost kaka Curd Cake
Ellen Pollan
2 oz. almonds, chopped
4 eggs whipped
3 Tbsp. wheat flour
14 oz. cottage cheese
2 Tbsp. sugar
1 cup cream
Whip eggs until fluffy, add sugar. Mix again. To this add
wheat flour and cottage cheese. Blend together. Whip the
cream and add to egg mixture. Stir in almonds and pour
this into 11x7 buttered baking dish. Bake 400° for one
hour. Serve from warm dish with berries, jam and whipped
cream. Maybe a cup of coffee too.
Rhubarb Tapioca Pudding
Ellen Pollan
1/3 cup tapioca quick cook
1 1/4 cup water, boiling
3 cup rhubarb sliced, can use frozen.
1 cup sugar
1/4 tsp. salt
1 tsp. grated orange rind
Pour tapioca into double boiler with boiling water and salt.
Cook until it has absorbed the water. Add rhubarb, sugar,
orange rind and cook until transparent and rhubarb has
softened. Serve with cold whipped cream.
Black Walnut Waffers
Pamela Parkin
2 cups brown sugar
2 cups black walnuts (chips or ground, 2-2 5/8 oz.
packages)
6 level Tbsp. flour
4 eggs
1 small tsp. salt
Beat eggs, add sugars, salt and flour. Add walnuts. Drop by
teaspoon on buttered tins and bake at 400° till brown. Roll
while hot. Start on hot tin, watch carefully. Put in sealed
container and freeze.
28 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Caramel Corn
Ellen Pollan
Mix into saucepan:
2 sticks butter or margarine or one stick each.
2 cup dark brown sugar
1/2 cup dark corn syrup or honey
1 tsp. salt
Bring to a rolling boil and cook uncovered 5 minutes
stirring constantly. Remove from heat and stir quickly in 1
tsp. baking soda. Pour this over popped corn and mix well.
Can use puffed corn with no kernels. Place on cookie sheets
and bake at 250° for 1 hour, stirring every 15 minutes with
a pancake turner to keep from burning and to distribute
coating evenly. Cool and store in airtight containers.
Peanuts can be added to syrup when poured on.
Chocolate Cherry Bars
Kathy Woods
1 box dark chocolate cake mix (fudge - without pudding)
1 can cherry pie filling (21 oz.)
2 eggs, well beaten
1 tsp. almond extract
Frosting:
1 cup sugar
5 tsp. butter or margarine
1/3 cup milk
6 oz. chocolate chips
Preheat oven to 350°. Grease 9x13 cake pan or jelly roll
pan. Combine first 4 ingredients by hand. Mix well. Bake
20-25 minutes for jelly roll and 25-30 for cake pan. Frosting:
Combine sugar, butter and milk. Bring to boil for one
minute. Remove from heat and gently stir in chocolate until
smooth. Pour over partially cooled bars.
Sugar Cookies
Carol Hoeritz
1 1/2 cups powdered sugar
1 cup butter
1 egg
1 tsp almond extract
Mix together:
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Cream butter and sugar, blend in egg and almond extract.
Add dry ingredients.
Chill 2-3 hours. Roll out, may be frosted and decorated
when cool. Bake at 375° for about 12 minutes.
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November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 29
J Tires J Tune-Ups J Engine Repairs J Alignments
J Radiators J Suspensions J Brakes J Batteries
J Transmissions J Exhausts J Oil Changes J A/C Inspections
Avenue Auto is a Full Line Auto Repair Service Center
608-845-8328
503 W. Verona Avenue, Verona, WI 53593
Mon-Fri 7:00-5:30, Closed Saturday and Sunday
M
E
R
R
Y

CHR
I
S
T
M
A
S
Dr. Tami Hunt
Dr. Emmylou Wilson
Optometrists
320 S. Main Street, Verona, WI
(608) 848-5168 • www.VeronaVisionCare.com
You don’t need to drive
to the mall for great gift ideas.
·. .... ....·.,.· ,.,· .·... , .·..·.., .·._..
30 • Unified Newspaper Group • Making Spirits Bright • November 14, 2013
Dear Verona Shoppers
This season, as you go about the annual ritual of holiday shopping
please keep in mind the merchants and businesses that work so hard
throughout the year to make our community worthy of the nickname
“Hometown U.S.A.”
These are the businesses that aid our summer brat sales, assist with
local events, sponsor youth sports teams, and contribute to the fabric of
the community in too many ways to list.
Please keep the merchants of Verona in mind for stocking stuffers, last
minute gifts, gift certificates, and perhaps those hundreds of smaller
items found just below the top lines on your holiday lists.
Remember, by shopping locally, you will not only find great gifts, you will
also be helping to maintain the spirit that makes Verona an outstanding
community in which to live.
Wishing You a Safe and Joyous Holiday Season
The Verona Area
Chamber of Commerce
November 14, 2013 • Making Spirits Bright • Unifed Newspaper Group • 31
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Skaalen
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8
.873.56
51 • w
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.skaalen
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210 S. Main Street
Verona, WI
845-6478
PUMPKIN SPICE COOKIES
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
To Make Glaze:
2 cups confectioners sugar
3 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla extract
Combine confectioners sugar,
milk, melted butter, and vanilla.
Add milk as needed, to achieve
drizzling consistency.
Preheat oven to 350°.
Combine flour, baking powder, baking
soda, cinnamon, nutmeg, ground
cloves and salt; set aside.
In a medium bowl, cream together the
butter and sugar. Add pumpkin, egg
and vanilla to butter mixture and beat
until creamy. Mix in dry ingredients.
Drop on cookie sheet by tablespoonful;
flatten slightly. Bake for 15-20
minutes. Cool cookies, then drizzle
glaze with fork.
*For a little holiday twist, Miller & Sons adds cream cheese frosting between
2 cookies for a delicious cookie sandwich.