TASTE OF THE TRI-COUNTY 2017

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APPETIZERS • THIS & THAT • MAIN DISHES • DESSERTS • HEALTHIER FARE • KIDS’ RECIPES Make Ahead Bran Muffins...... 11 Appetizers Microwave Green Beans...... 11 Desserts Avocado ...... 7 Pickled Vegetables...... 13 3 Ingredient Cake Mix Cookies...... 30 Bark Candy...... 23 TASTE Buckeye Dip...... 7 Potato Salad...... 10 OF THE TRI-COUNTY Apple Crisp...... 29 Crockpot Buffalo Ranch Meatballs..... 6 Pumpkin Donuts...... 11 2017 Fresh Salsa...... 6 Slow Cooker Stuffed French Toast... 10 Applesauce Cake...... 26 Hawaiian Coconut Spread...... 6 Banana Bars...... 25 Sweet Potato Gratin Another publication from the

For Res ults Yo Jalapeno Popper Dip...... 6 with Pecan Ginger Streusel...... 10 Brownie Snack Bars...... 26 u Can Trust Mini Crab Cakes...... 7 White Bread...... 13 Butterfinger Cookies...... 23 Pesto Tortilla Pinwheels...... 6 Buttermilk Apple Dessert...... 22 APPETIZERS • THIS & THAT • MAIN DISHES • DESSERTS • HEALTHIER FARE • KIDS’ RECIPES Sausage & Cheese Wontons...... 7 Butterscotch Cake...... 25 Sausage & Mushroom Phyllo Bites..... 4 Main Dishes Caramel Apple Cake...... 22 The 2017 Snackin’ Nuts...... 7 Cherry Bars...... 29 Beef Porcupine Balls...... 18 Taste Of The Tri-County Spicy Bloody Mary Flavored Chocolate Marshmallow Cookies...... 24 Better Than Takeout Honey Teriyaki Vegetable Dip...... 6 Chopped Apple Cake is a product of the Chicken...... 21 Spicey Southwestern-Style with Caramel Glaze...... 25 Hot Crab Dip...... 7 Busy Day Casserole...... 18 Chocolate Chip Cheese Bars...... 28 For Results You Can Trust Spicy Pretzels...... 5 Cheesy Chicken & Casserole..... 19 Chocolate Snowballs...... 30 Texas Quick Dip...... 6 Cheesy Pizza Potatoes...... 20 11 Means Drive, Coconut Meringue Pie...... 27 Chicken in Red Wine Sauce...... 19 P.O. Box 500 Crockpot Peach Cobbler...... 23 Chicken Thai Pizza...... 19 Platteville, WI 53818 Easy Peanut Butter Fudge...... 25 Healthier Fare Corn Dogs...... 21 Energy Ball...... 25 (608) 348-2374 Cauliflower Au Gratin...... 8 Crock Pot Pork Tenderloin...... 15 Espresso Frosting or 1-800-236-2537 Cauliflower Fried Rice...... 8 Crockpot Swiss Steak...... 20 Egg Roll in a Bowl...... 8 German Quiche...... 21 on Chocolate Coffee Cupcakes...... 27 Homemade Granola...... 8 Meatballs Italian...... 15 Fresh Strawberry Pie...... 30 Advertising and Marketing Meatloaf...... 19 Frozen Mint Chocolate Chip Pie...... 29 Manager Mom’s Goulash...... 18 Grandma Kay’s Christmas Cookies... 30 Kathy Neumeister Kids’ Recipes Grandma Meudt’s Apple Crisp...... 31 Papa Tim’s Meat Loaf...... 14 Advertising Consultants: Easy Banana Ice Cream...... 9 Hot Fudge Pudding Cake...... 23 Pizza Casserole...... 14 Pam Heins, Lead Soft Chocolate Chip Cookies...... 9 Pizza Pasta Bake...... 14 Ice Cream Cake...... 5 Jared Baker Tuna and Noodles...... 9 Queso Chicken Bake...... 20 Ice Cream Sandwiches...... 28 Lisa Banfield The Yummy Fudge...... 9 Ranch Style Baked Beans...... 19 Italian Cornmeal Spritz Cookies...... 31 Sauerkraut Casserole...... 21 Lemon Bars...... 27 Kathie Bartels Sesame Teriyaki Shrimp...... 5 Magic Cookie Bars...... 29 Deb Bradley-Scott This ’n That Shepherd’s Pie Marshmallow Cereal Bars...... 28 Tiffany Gardner Banana Pecan Crunch Muffins...... 9 Green Bean Casserole ...... 14 Monster Cookie Bars...... 30 Creative Services Blueberry Crumb Cake...... 12 My Easy Peach Pie...... 24 Slow Cooker Patti Schneider, Mgr. Blueberry Zucchini Bread...... 12 Old Fashioned Goulash...... 15 Out of this World Pumpkin Dessert... 22 Bread and Butter Pickles...... 9 Danielle Duerst Spaghetti Squash Shrimp Scampi..... 18 Stick Pie...... 28 Broccoli Salad...... 13 Ellen Koeller Spicy Roasted Sausage, Pineapple Pie...... 23 Caramel Corn...... 10 Melissa Salis Potatoes and Peppers...... 20 Pumpkin Sheet Cake...... 26 Cheddar Baked Potato Slices...... 12 Red Raspberry Cake...... 24 Accounting Cheddar Cheese Potatoes...... 11 Stuffed Pepper Casserole...... 21 Rhubarb Apple Crisp...... 24 Cari Fowell Cherry Pie...... 4 Stuffed Tomatoes with Goat Cheese.21 Rhubarb Custard Pie...... 22 Cloud Five Salad...... 13 Taco Empanadas...... 15 Dolores Paulson Rhubarb Dream Dessert...... 28 Crockpot Cream Cheese Taco Meat Loaf...... 15 Distribution Rhubarb Surprise Pie...... 26 Chicken Chili...... 11 Taco Pie...... 15 Shelley Brown, Mgr. Easy Pull Apart Pizza Bread...... 12 Taco Pie...... 20 S’mores Bars...... 24 Donut Muffins...... 10 Taco Spaghetti...... 18 Snicker Doodles...... 28 Doughnuts...... 13 Tamale Pie...... 20 Sour Cream Cookies...... 29 Bread...... 11 Casserole...... 14 Strawberry Bars...... 22 Greek Tortellini Pasta Salad...... 13 Two Ingredient Pizza Dough...... 21 Texas Chocolate Cake...... 26 Hamburger Soup...... 9 Zesty Chicken Pasta Alfrenara...... 14 Turtle Cake...... 30 Loaded Cauliflower Casserole...... 11 Zucchini Casserole...... 18 Twix Bars...... 23 Congratulations to our 2017 Taste Of The Tri-County Recipe Contest Winners! Welcome to the annual Taste of the Tri-County cookbook. Featured are the winners of our contest, along with many submitted recipes. I encourage you to try these recipes and share them with family and friends. I am sure they will be a big hit and we encourage you to submit your recipes next year! A special thanks to everyone who submitted recipes for our annual Taste of the Tri-County Recipe Contest. It was again a great success with over 125 very tasty recipes submitted from readers throughout the area. The Patti semi-finalists were chosen based on the following criteria: Taste, ease of preparation and uniqueness. We chose 3 participants from each Schneider category to create their recipe and bring it in for a taste-test. They were then judged by people of various ages here at the Shopping News. We very much appreciate the semi-finalists taking the time to prepare their recipes and bring them in for us to taste. Every recipe was delicious which made choosing a winner very difficult. A huge thank you to our prize sponsor — Country Inn and Suites of Platteville who so generously donated an overnight stay to our grand prize winner. We appreciate and value your partnership in this contest.

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adno=544006-01 Taste Of The Tri-County, October 24, 2017 ❖ 3 ❖ Grant, Iowa, Lafayette Shopping News Grand Prize This & That Winner Winner! 2017GRAND CHAMPION Nancy Flanagan, Platteville

Cherry Tomato Pie 1 6 strips bacon ⁄2 tsp. kosher salt 1 15 oz. pkg. rolled ⁄2 tsp. Ricki refrigerated unbaked 4 oz. cream cheese, pie crust (2 crusts) softened 2 1 Gates, ⁄3 cup finely shredded ⁄4 cup mayonnaise Parmesan cheese 1 egg yolk, lightly beat- 3 Platteville ⁄4 cup finely chopped en sweet 1 tsp. finely shredded 4 cups cherry tomatoes lemon peel 3 1 Tbsp. olive oil ⁄4 cup thinly sliced leaf 1 ⁄4 cup fresh basil, finely lettuce Sausage-Mushroom Phyllo Bites chopped Lemon wedges (optional) 1 lb. mild bulk pork 8 oz. pkg. cream cheese sausage 3 oz. pkg. cream cheese Preheat oven to 400°F. In a large skillet cook bacon until just 2 lbs. fresh mushrooms, 1 tsp. freshly ground done but not crisp. Transfer to paper towel; drain. Reserve 1 minced pepper Tbsp. bacon drippings in skillet; set aside. Let pie crust stand at 1 ⁄4 cup sliced green 16 oz. pkg. frozen phyllo room temperature for 20 minutes. On a lightly floured surface, pastry, thawed stack the 2 pie crusts. Roll from center to edges to form a 12 1 ⁄4 cup plus 2 Tbsp. but- Butter flavored vegeta- inch circle. Wrap pastry around a rolling pin; unroll pastry into 1 ter, melted ble cooking spray or 1 a 9 inch deep-dish pie plate. (Sides should be 2 to 2 ⁄2 inches 2 Tbsp. vegetable oil cup butter, melted deep). Ease pastry into pie plate, allowing edges to form a Cook sausage in a Dutch oven until browned, stirring to crumble; loose ruffled or scalloped effect. Gently press pastry into the drain well and set aside. Saute mushrooms and green onions in bottom of pie plate. Sides will not lay flat against pie plate. 1 ⁄4 cup plus 2 tablespoons butter and oil in Dutch oven until all Prick bottom of pastry. Line pastry with a double thickness liquid evaporates. Stir in cream cheese, pepper and sausage. of foil; bake 10 minutes. Remove foil; bake 5 minutes more. 1 1 Cut sheets of phyllo lengthwise into 3 ⁄2 inch strips. Coat each Remove, and reduce heat to 375° F. Sprinkle ⁄2 cup of the phyllo strip with cooking spray or brush with butter. I find the Pam cheese over the pie crust. Place half the bacon slices around butter flavored spray works great and is much easier to the edge of the crust; set aside. Cook onion in reserved bacon use. The trick to the phyllo is keeping it covered with a drippings over medium heat until tender. Drain drippings; set damp dish towel at all times except for the one strip that aside. Halve 2 cups of the cherry tomatoes, leaving the remain- you are working with. After coating strip, fold down nar- ing 2 cups whole. Place the halved and whole tomatoes in a 1 row end of strip about 3 inches. Place 2 teaspoons sausage large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt and ⁄4 mixture at the base of folded end; fold the right bottom tsp. pepper; stir to combine. In a separate bowl beat together corner over it into a triangle (like folding a flag). Continue cream cheese, mayonnaise, egg yolk, cooked onion, lemon folding triangle back and forth to end of strip. Repeat pro- peel, and remaining Parmesan, basil and pepper. Spoon cream cess with remaining phyllo. Keep finished triangles covered cheese mixture into pie crust. Top with tomato mixture. Nestle before baking. Place triangles, seam side down, on greased the remaining bacon slices among the tomatoes, weaving baking sheets. Coat triangles with cooking spray or brush with bacon between tomatoes. Gently press tomatoes and bacon butter. Bake at 400 °F. for 20 minutes or until golden brown. into the cream cheese mixture. Bake pie until tomatoes just Drain on paper towels; serve hot. Makes 8 dozen. Note: The begin to brown, about 35 minutes. (Loosely cover pie with foil sausage-mushroom phyllo bites may be frozen before baking. if edges brown too quickly.) Let stand 60 minutes. Top with leaf Do not thaw; bake as directed. lettuce and serve with lemon wedges. Ricki Gates, Platteville Nancy Flanagan, Platteville Taste Of The Tri-County, October 24, 2017 ❖ 4 ❖ Grant, Iowa, Lafayette Shopping News Appetizer Winner Dessert Winner

Geri Hilary Morgan, Troester, Potosi Mineral Point

Spicy Pretzels Ice Cream Cake 1 1 ⁄2 tsp. garlic powder 1 tsp. lemon pepper 25 oreos ½ tsp. salt 3 2 1 tsp. red pepper ⁄4 cup vegetable oil ¼ cup melted butter ⁄3 cup sugar 1 pkg. ranch mix 1 bag pretzels ½ gallon ice cream ½ cup butter 1 Mix all ingredients. Pour over pretzels in large sealable bag. ⁄2 cup semi-sweet 1 tsp. vanilla chocolate chips 8 oz. pkg. whipped Leave sit overnight for 24 hours. Bake at 200°F. for 40 minutes. 2 ⁄3 cup evaporated milk topping , Potosi 1 Geri Morgan Crush Oreos. Add melted ⁄4 cup butter. Press into 9x13 inch pan. Slice ice cream and layer on top of crust. Put in freezer. Combine chocolate, milk, salt, sugar, and remaining butter in saucepan. Main Dish Winner Boil 4 minutes, stirring constantly. Add vanilla. Cool completely. Pour sauce mixture over ice cream in pan. Cover with whipped topping. Enjoy! Hilary Troester, Mineral Point

FURNITURE’S Mary Kay Power Lift Recliners ...Where Beauty Meets Practicality & Comfort Abing, Recline or lift to semi-standing position with the push of a button! Cassville • Relaxing heat & massage options on select styles • Unitized steel seat frame adds strength and durability • Several models to choose from $ Sesame Teriyaki Shrimp Starting at 899799 2 cups water 2 lbs. medium shrimp, 1 ⁄2 cup soy sauce peeled and deveined 1 ⁄3 cup honey 16 oz. frozen stir fry 1 tsp. garlic powder vegetables; cooked Serve with rice (optional 2 Tbsp. sesame oil spaghetti squash or 1 tsp. ground ginger ramen noodles) 2 Tbsp. cornstarch plus Optional garnish with 6 Tbsp. cold water sesame seeds In large skillet add water, soy sauce, honey, garlic, sesame oil, and ginger. Whisk to combine. Bring to boil over medium-high Flexible Payment Options Available heat. In a small bowl whisk together cornstarch and cold water until dissolved. Stir into boiling sauce, reduce heat to medium- FREE Shop Online 24/7 at low and stir until thickened. Add shrimp and cook until pink. DELIVERY www.ayersfurniture.com Add cooked vegetables. Serve shrimp over rice and garnish FURNITFURNITUREURE - RIDGEW AY with sesame seeds. , Cassville Ayers Furniture – it really (608) 924-3211 or 1-800-570-5322 Mary Kay Abing is “Worth The Trip” Daily 9 a.m.-5 p.m. Mon. & Fri. until 8 p.m.; Sun. noon-4 p.m. adno=541627-01 Taste Of The Tri-County, October 24, 2017 ❖ 5 ❖ Grant, Iowa, Lafayette Shopping News APPETIZERS Hawaiian Coconut Spread Fresh Salsa 1 8 oz. pkg. cream cheese, ⁄2 cup flaked coconut 3 tomatoes, diced (red & 1 container Feta cheese 1 softened ⁄8 tsp. anise seeds yellow) 1 bag cilantro, chopped 2 Tbsp. apricot, pineapple (optional variety) 3 mixed peppers, diced 2 Tbsp. lime juice or peach preserves 2 Tbsp. chopped garlic 3-4 Tbsp. kosher salt Combine cream cheese and preserves; mix until well blended. 1 diced onion (I use red) (I used sea salt) Add coconut; mix well; chill. Serve with bread slices. makes Let set a few hours before serving. 1 about ⁄3 cup. Barb Reuter, Lancaster Marcia McCullick, Boscobel Texas Quick Dip Pesto Tortilla Pinwheels Two 8 oz. cream cheese, softened 8 oz. cream cheese, 3 large flour tortillas 12" 8 oz. jar salsa (your choice on spice) 1 softened 1 lb. thinly sliced turkey or ⁄2 cup sour cream 1 ⁄2 cup pesto ham deli meat 2 Mix all together. Serve with tortilla chips or whatever kind you ⁄3 cup shredded Parmesan like. cheese , Lancaster In a bowl, beat together the cream cheese, pesto and Parmesan *Semi-finalist Sandy Jerrett 1 cheese until smooth. Spread ⁄3 of the mixture on top of one of the tortillas. Top cream cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap with plastic wrap. Refrigerate for 2-4 Jalapeño Popper Dip hours. Remove from refrigerator and unwrap. Slice into rounds 16 oz. cream cheese, 1 cup Parmesan cheese, and display on serving plate or tray. softened freshly shredded, 1 , Platteville ⁄2 cup mayonnaise divided Melissa Salis 1 1 ⁄2 cup sour cream ⁄2 cup panko bread 4 oz. green chilies, crumbs drained 2 Tbsp. melted butter Crockpot Buffalo Ranch Meatballs 4 oz. diced jalapeño 26 oz. bag frozen Italian 1 packet Hidden Valley peppers, drained Style meatballs, approx. Ranch Dressing dry mix, 50 1 oz. or 3 Tbsp. dry Preheat oven to 375°F. In a medium bowl, mix together the 1 12 oz. bottle Frank’s homemade buttermilk cream cheese, mayonnaise, sour cream, chilies, peppers and ⁄2 Red Hot Wings Buffalo ranch cup Parmesan cheese; mix well. Spread this in a 12" cast iron Sauce skillet (or pie plate or 8" square baking dish). In a small bowl, combine the bread crumbs and remaining Parmesan cheese. Combine Frank’s Red Hot Wings Buffalo Sauce and dry ranch Sprinkle over the cheese mixture. Drizzle the melted butter over dressing, then stir well. Add frozen meatballs to crockpot, cover the bread crumbs. Bake for 30 minutes. Serve warm with toasted with sauce mixture, then place lid on crockpot. Heat on high for 2 baguette bread, pretzels or chips. hours or low for 4 hours., stirring occasionally. Let simmer on low I made for the crockpot, using fresh jalapeños and filled a 4 oz. or warm setting once done. can full. I also used Cheddar cheese instead of Parmesan and Danielle Duerst, Darlington omitted the bread crumbs and butter on the top. Melissa Salis, Platteville HOME OF THE TEASDALE-GILL $ AUCTION SERVICE, LLC 2 TALL BOYS • Household Spicy Bloody Mary Flavored Vegetable Dip & 1 Happy Hour Drink Specials Daily • Commercial ⁄3 cup tomato paste 2 tsp. celery salt 1 1 EVERY THURSDAY • Estate ⁄3 cup lime juice ⁄2 tsp. kosher salt 1 50¢ Taco, 5-10 p.m. • Farm ⁄4 cup Worchestershire 1 Tbsp. garlic powder Back room available for parties. Larry & Pam Teasdale sauce 2 Tbsp. onion powder Complete grill & appetizer Shullsburg, WI, (608) 965-3558 1 Tbsp. horseradish 4 cups plain menu all day...every day! Randy & Julie Gill 2 tsp. Tobasco sauce Noon lunch specials served! Shullsburg, WI, (608) 965-3632 Place all ingredients into the bowl of a food processor. Blend www.teasdale-gill.com adno=543820-01 until thoroughly combined. Refrigerate for at least 2 hours before serving to allow flavors to blend. VFW Club • Bar • Grill TEASDALE-GILL 110 E. Mineral St. Platteville, WI AUCTION SERVICE, LLC , Platteville adno=538505-01 Deb Bradley-Scott 608-348-8883 6660 Hwy. E, Shullsburg, WI • (608) 965-3558 Taste Of The Tri-County, October 24, 2017 ❖ 6 ❖ Grant, Iowa, Lafayette Shopping News APPETIZERS Buckeye Dip Snackin’ Nuts 1 8 oz. pkg. cream cheese, 3 Tbsp. brown sugar ⁄2 tsp. 2 Tbsp. butter 1 softened ¼ cup all-purpose flour ⁄4 cup sugar 2 cups pecan halves ½ cup of butter, softened 1 tsp. vanilla 1 Tbsp. brown sugar 1 cup creamy peanut 1½ cups mini semi-sweet Combine cinnamon, sugar and brown sugar; set aside. In a 2 butter chocolate chips quart glass casserole, heat butter 30 seconds. Add nuts and cook 2 cups powdered sugar 4-5 minutes, stirring every minute. Add sugar mixture to nuts and With a hand mixer or stand mixer, beat the cream cheese, but- stir to coat nuts evenly. Spread out on wooden board to cool. Serve warm or cold. Yield: 2 cups. ter and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour and vanilla. Using the paddle mixer attach- Rosalie R. May, Mineral Point ment or a wooden spoon mix in the chocolate chips. Store in the refrigerator until serving. Serve with teddy grahams, graham crackers or apples. Avocado Salsa 1 Patti Schneider, Bloomington 3 avocados, diced ⁄4 cup canola or olive oil 1 3 plum tomatoes, diced ⁄4 cup red wine vinegar 1 small onion, diced 1 pkg. Good Seasons Mini Crab Cakes 1 can black beans, rinsed Italian dry dressing 1 oz. French bread, torn 1 large egg, lightly beaten & drained into pieces 8 oz. lump crab meat, 1 can Del Monte Fiesta 1 large lemon drained and shell pieces Corn, drained 1 Tbsp. chopped fresh removed Toss avocados, tomatoes, onion, beans and corn lightly. Mix oil, tarragon 2 Tbsp. canola oil red wine vinegar and dry dressing packet together. Pour over 1 ⁄4 tsp. kosher salt veggies and mix lightly. 1 ⁄4 tsp freshly ground black pepper Chealsey Hudson, Platteville Place bread pieces in a mini food processor; pulse until fine bread crumbs form. Finely shred lemon rind; set aside. Squeeze juice to equal 1 tablespoon. Combine juice, tarragon, salt, pepper and Spicy Southwestern-Style Hot Crab Dip 1 egg in a medium bowl, stirring with a whisk. Add bread crumbs; ⁄2 cup milk 1 cup green onions, thinly toss to combine. Add crab meat; toss gently to combine. Shape 1 cup salsa sliced 1 crab mixture into 16 equal patties (about 1 ⁄2 tablespoons each); 3 8 oz. packages cream 1 4 oz. can chopped place on a plate. Chill 15 minutes to set. Heat a large nonstick cheese, cubed green chilies skillet over medium-high heat. Add oil; swirl to coat. Add crab 16 oz. crabmeat Assorted crackers cakes to pan; cook 2 minutes on each side or until browned and Combine milk and salsa. Transfer to a slow cooker coated with done. Arrange crab cakes on a platter; sprinkle evenly with rind. nonstick cooking spray. Stir in cream cheese, crab, onions and Vicki Hudson, Verona chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with crackers. Sausage & Cheese Wontons Laura Wackershauser, Lancaster 16 oz. pkg. wonton wrappers 1 lb. sausage, browned & drained 1 cup shredded Monterey Jack cheese Full Line of Furniture 1 cup shredded Cheddar cheese Mattresses • Dinettes • Sofa & Love Seats • Bedroom Sets 1 cup ranch dressing Preheat oven to 350°F. Spray a miniature muffin pan with cook- ing spray. Insert wonton wrappers into the muffin pan so as to OVERSTOCK form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. In a medium bowl, mix the cooled sausage, cheese and ranch dressing. Fill the baked wonton wrap- 37461 Hwy 18 Suite B, Prairie du Chien, WI per cups with the mixture. Bake the filled wonton wrappers 10-15 608-326-BEDS (2337) minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn. 155 S. Water St., Platteville, WI Patti Schneider, Bloomington 608-349-BEDS(2337) adno=543766-01 Taste Of The Tri-County, October 24, 2017 ❖ 7 ❖ Grant, Iowa, Lafayette Shopping News HEALTHIER FARE Cauliflower Au Gratin Egg Roll in a Bowl 1 1 head cabbage, Fresh grated ginger 1 pkg. frozen cauliflower ⁄2 cup shredded Cheddar shredded 3 chicken breasts 2 Tbsp. water cheese 3 baby bok choy, Salt & pepper 1 ⁄4 cup seasoned stuffing chopped Soy sauce mix 1 Cook shredded cabbage, bok choy and ginger in olive oil. In Place cauliflower and water in a 1 ⁄2 quart casserole. Cover and separate pan, cook 3 chicken breasts in olive oil. Salt & pepper to microwave 8-9 minutes, stirring after 4 minutes. Drain liquid and taste. Chop up chicken and put in with cabbage/egg roll mixture. reserve. Combine stuffing, liquid and cheese. Sprinkle over cauli- Add soy sauce to taste. flower. Cover and microwave 1-2 minutes. Serves 3-4. Jackie O’ Neill, Onalaska Rosalie R. May, Mineral Point Homemade Granola 9 cups rolled oats 1 tsp. salt Cauliflower Fried Rice 1 cup honey 1 cup nuts 1 head cauliflower, riced 2 eggs 1 cup oil 1 cup shredded coconut 1 tsp. grated fresh ginger Green onions 1 tsp. vanilla 1 cup chopped dried fruit 2 Tbsp. sesame oil Mix all ingredients (except the dried fruit) and roast in the oven at 250°F. for 2 hours, stirring every 30 minutes. Remove from oven Fry riced cauliflower, ginger and sesame oil in pan. Add eggs and and mix in dried fruit. Store in airtight container once cooled. scramble into fried rice. Garnish with green onions. Enjoy! Jackie O’ Neill, Onalaska Hilary Troester, Mineral Point

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Taste Of The Tri-County, October 24, 2017 ❖ 8 ❖ Grant, Iowa, Lafayette Shopping News KIDS’ RECIPES Soft Chocolate Chip Cookies The Yummy Fudge 1 1 1 ⁄2 cup butter 2 ⁄2 cups flour 2 ⁄4 cups sugar 1 cup semi-sweet 1 3 1 ⁄2 cups brown sugar 2 tsp. baking powder ⁄4 cup evaporated milk chocolate chips 1 1 egg ⁄2 tsp. salt 16 large marshmallows 1 cup chopped nuts 1 1 ⁄2 cup hot water with 1 small pkg. chocolate ⁄4 cup butter (optional) 1 1 tsp. baking soda chips ⁄4 tsp. salt 1 tsp. vanilla 1 tsp. vanilla This is a dessert me and my grandma make together. First you Cream butter and sugar. Add egg and mix well. Add hot water need to mix the milk, sugar, butter, marshmallows and salt in a and baking soda. Stir in vanilla. Add dry ingredients (mixed heavy 2 quart saucepan. Cook it on medium heat while constantly together). Stir in chocolate chips. Drop by teaspoonfuls on stirring. Bring to a boil and stir for 5 minutes-plus. Make sure to greased cookie sheet. Bake at 350°F. for about 15 minutes. keep stirring. After that, take off the heat and stir in chocolate chips until melted. Stir in vanilla and nuts. Pour into a buttered 8 Emma NeCollins, Platteville inch square pan. Cool, then cut into pieces. Now you are ready to eat. Enjoy your delicious and yummy fudge. Tuna & Noodles Hannah Richard, Hazel Green 8 oz. egg noodles (or half Milk 12 oz. bag) 1 large can Albacore tuna Miracle Whip Easy Banana Ice Cream 1 2 peeled and chopped ⁄2 cup skim milk Cook noodles. When done, stir some Miracle Whip and a little bananas, frozen 1 milk into hot noodles so noodles are creamy. Add tuna. Stir and Combine frozen bananas and ⁄4 cup skim milk in a blender; blend 1 eat. Yum! Yum! My dad makes this when mom works late. Me and for 30 seconds. Add remaining ⁄4 cup milk and blend on high my sister love it!! speed until smooth, about 30 seconds more. Sophia Flesch, Potosi Jessica Banfield, Platteville

THIS & THAT Enjoy this keepsake of the Hamburger Soup 1 lb. ground beef, 1 cup diced onion browned 1 tsp. basil 1 2017 Taste of Tri-County! 1 quart canned tomatoes ⁄3 cup pearl barley or rice 5 cups water ¼ cup 1 cup diced carrots 1 tsp. beef bouillon Banana Pecan Crunch Muffins 1 cup diced celery 2 tsp. seasoned salt Muffins: 1 tsp. vanilla 1 1 1 ⁄2 cups flour ⁄2 cup melted butter Combine all ingredients and simmer for 2 hours. 1 ⁄2 tsp. cinnamon Crunch Topping: , Mineral Point 1 Hilary Troester 1 tsp. baking powder ⁄3 cup brown sugar, 1 tsp. baking soda packed 1 ⁄4 tsp. salt 2 Tbsp. flour 3 ripe bananas, mashed 2 Tbsp. butter 2 Bread & Butter Pickles ⁄3 cup sugar 2 Tbsp. oats 1 3 lbs. cucumbers 5 cups sugar 1 egg ⁄3 cup chopped pecans 8 large onions 2 Tbsp. mustard seed Preheat oven to 375°F. Line a muffin pan with paper liners. 2 large sweet peppers 1 tsp. turmeric 1 Combine flour, cinnamon, baking soda, baking powder, and salt ⁄2 cup salt 2 Tbsp. celery seed in a large bowl. In a separate bowl, mix together mashed banan- 5 cups cider vinegar as, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix.) Divide batter evenly over Slice cucumbers as thin as possible. Chop onions and peppers; 12 muffin cups. In a small bowl combine flour, brown sugar and combine with cucumbers and salt. Let stand 3 hours and drain. butter until mixed. Stir in oats and pecans. Divide topping over Combine vinegar, sugar and spices in large kettle. Bring to a boil. muffins. Bake 18-20 minutes or until a toothpick comes out clean. Add to drained cucumbers. Put in jars and seal. Melissa Salis, Platteville Sharon A. Mathias, Potosi Taste Of The Tri-County, October 24, 2017 ❖ 9 ❖ Grant, Iowa, Lafayette Shopping News THIS & THAT Sweet Potato Gratin with Pecan Ginger Streusel Slow Cooker Stuffed French Toast 3 lbs. medium sweet 3 Tbsp. packed light 1 loaf French bread, torn 1 Tbsp. vanilla potatoes (about 6) brown sugar into pieces 1 tsp. salt 1 1 ⁄2 cup apple cider or 3 Tbsp. cold unsalted 8 oz. cream cheese, cut ⁄2 cup brown sugar apple juice butter into pieces 3 oz. pecans 1 1 1 ⁄4 cup maple syrup ⁄3 cup coarsely chopped 6 eggs ⁄2 cup soft butter 1 2 Tbsp. unsalted butter pecans ⁄2 cup milk 1 Tbsp. cinnamon 1 ⁄2 tsp. salt 2 Tbsp. chopped 2 Tbsp. cinnamon Streusel Topping: crystallized ginger 5 Tbsp. all-purpose flour Place French bread and cream cheese in bowl; set aside. In Heat oven to 350°F. Lightly butter a shallow 2 quart baking dish. separate bowl, beat eggs, milk, cinnamon, vanilla and salt. Bring a large pot of salted water to a boil. Add whole unpeeled Pour over bread; mix and place in refrigerator for 4 hours until potatoes and cook until just barely tender when tested with a absorbed. In small bowl, combine sugar, pecans, butter and knife, about 15-20 minutes. Drain and run under cold water to cinnamon; mix together and set aside. In slow cooker, spray well 1 or use slow cooker bag for easy cleanup. Add bread-egg mix. cool. Pull off skin and slice into ⁄2 inch thick rounds. Arrange slices in prepared dish slightly overlapping. Mix cider, syrup, butter and Top with pecan mix. Spread around. Cover and cook on low 8 salt. Pour over potatoes. Cover tightly with foil and bake for 20 hours. Serve with strawberry sauce or syrup. minutes. Meanwhile, mix streusel topping. In a medium bowl, *Semi-finalist Vicky Graf, Lancaster combine flour and brown sugar. Cut in cold butter with a pastry blender until it resembles coarse crumbs. Fold in pecans and ginger. Remove potatoes from oven. Uncover and sprinkle with streusel topping. Bake uncovered until lightly browned, about Donut Muffins 12-15 minutes. Serves 8. 1 cup sugar 2 cups flour 1 *Semi-finalist Kris Fry, Fennimore ⁄2 cup margarine, melted Topping: 1 1 1 ⁄2 tsp. nutmeg ⁄2 cup margarine, melted 1 cup milk 1 cup sugar Caramel Corn 2 tsp. baking powder 2 tsp. cinnamon 16 cups popped popcorn ½ tsp. salt Mix sugar, margarine and nutmeg in a large bowl. Stir in milk, ¼ cup light corn syrup ½ tsp. baking soda then mix in baking powder and flour until just combined. Fill muf- 2 1 cup brown sugar 1 cup of nuts (optional) fin liners ⁄3 full. Bake at 350°F. 20-25 minutes. While muffins are 1 ½ cup butter baking, place ⁄2 cup melted margarine in a bowl. In a separate bowl, mix together 1 cup sugar and 2 tsp. cinnamon. Remove Place popped popcorn in a brown paper grocery bag. Microwave muffins from pan. Dip top of each muffin into the melted mar- corn syrup, sugar, butter, and salt on high for 1½ minutes. Stir and cook in microwave on high for another 3 minutes. Add bak- garine. Roll top of muffin into sugar-cinnamon mixture. Let cool. ing soda. Pour foamy mixture over plain popcorn and nuts. Close Cathy Skaife, Platteville bag and microwave on high for 1 minute. Take bag and shake hard. Microwave another minute. Shake again. Microwave for 30 seconds. Shake. Slowly open bag and cool. Stores well in airtight containers. Potato Salad Hilary Troester, Mineral Point 5-7 russet potatoes, 1 pint sour cream boiled with skin on; cool 2-3 cups mayonnaise 2 dozen hard boiled eggs; 2-3 Tbsp. regular mustard cool Salad Supreme Seasoning 3 bunches radishes, sliced Garlic salt 3 bunches green onion, Onion salt chopped Pepper 3-4 stalks celery, diced Combine half of sour cream, 2 cups mayonnaise and 2 Tbsp. mustard in a large bowl. Peel and dice potatoes and eggs; toss in bowl with mayonnaise mixture. Add seasonings to taste. Add full service salon radishes, onions and celery; mix well. Adjust seasonings and add more mayonnaise and/or sour cream to taste. This should be cov- 608.776.2201 ered and refrigerated overnight to allow flavors to blend. Serves 218 main street • darlington, wis. 10-12 people. find us on facebook! Ricki Gates, Platteville adno=541434-01 Taste Of The Tri-County, October 24, 2017 ❖ 10 ❖ Grant, Iowa, Lafayette Shopping News THIS & THAT Pumpkin Doughnuts Crockpot Cream Cheese Chicken Chili 1 2 ⁄2 Tbsp. butter 1 tsp. soda 2 chicken breasts (fresh or 1 tsp. 1 1 1 ⁄2 cups sugar ⁄2 tsp. nutmeg frozen) 1 tsp. onion powder 1 2 eggs ⁄2 tsp. ginger 1 can Rotel tomatoes, 1 Tbsp. chili powder 1 3 1 ⁄2 cups pumpkin ⁄4 tsp. salt undrained 1 packet ranch dressing 4 cups flour 1 cup buttermilk 1 can corn, undrained mix 2 tsp. baking powder 1 can black beans, 1 pkg. cream cheese drained and rinsed Cream butter, sugar and eggs. Add pumpkin. Sift and thoroughly mix dry ingredients. Add to mixture alternately with buttermilk. Put chicken in the bottom of a crockpot. Add Rotel, corn, black Roll on lightly floured board. Cut and fry in deep fat at 365°F beans, spices and ranch dressing mix; stir. Add cream cheese on to 375°F. Drain on paper towel. Roll in powdered sugar or top (do not stir). Cook on low for 6-8 hours. About 30 minutes granulated sugar. before serving, stir cream cheese into chili. Serve alone or over Annibelle Aide, Highland rice. Chealsey Hudson, Platteville Cheddar Cheese Potatoes 2 lbs. hash brown 2 Tbsp. minced onion Microwave Green Beans 1 potatoes, thawed 1 tsp. salt 4 1 2 cans cut green beans, ⁄ cup rice vinegar 1 pint sour cream ⁄2 tsp. pepper 1 drained ⁄8 cup water 1 stick margarine Topping: 1 ⁄4 cup sugar 1 tsp. butter 2 cups Cheddar cheese, 1 cup crushed corn flakes 1 Tbsp. cornstarch 1 tsp. prepared mustard grated 2 Tbsp. melted margarine 1 can cream of chicken Mix together; add beans; microwave until thickened. soup , Fennimore Spread potatoes in a 13 inch cake pan. Mix remaining ingredients Rogene Needham together except topping. Spread on top of potatoes. Sprinkle topping over. Bake at 350°F. for 60 minutes. Pat Gardner, Platteville Loaded Cauliflower Casserole 1 head of cauliflower, cut ½ cup mayonnaise up ½ cup sour cream 6-8 strips of bacon, 2 cups Cheddar cheese, Make Ahead Bran Muffins cooked and crumbled shredded 3 cups sugar 6 cups Nabisco 100% 6 Tbsp. chives 1 heaping cup shortening Bran 5 tsp. soda 1 quart buttermilk Preheat oven to 425°F. Boil cauliflower 8-10 minutes; drain. 1 tsp. salt 5 cups flour Combine sour cream, mayonnaise, ½ of bacon, 3 Tbsp. chives, 1 2 cups boiling water 4 eggs, beaten cup cheese and cauliflower; mix well. Place in baking dish, cover with the rest of bacon and cheese. Bake 15-20 minutes until Pour boiling water over bran, shortening and sugar. Add eggs cheese is melted. Top with remaining chives. and buttermilk. Sift dry ingredients together twice. Add to liquid Donna O’neil Haberlie, Lancaster mixture. Stir until just mixed. Refrigerate until ready to use in covered container. Keeps 6-8 weeks. Bake 25 minutes at 350°F. in greased muffin tins. Laurie Bosley, Platteville DINING WITH Door County Furniture

Garlic Bread MARSHFIELD 1 1 loaf French bread ⁄2 tsp. garlic salt 1 ⁄3 cup butter

1 Cut bread into ⁄2 inch slices, not cutting through the bottom Style crust. Microwave butter 30 seconds to melt. Stir in garlic salt. Brush both sides of each bread slice with garlic-butter. Wrap bread in paper toweling. Microwave 45-60 seconds. Serves 4-6. adno=543426-01 St. Rd. 81 North, Platteville, WI • 608-348-9926 Rosalie R. May, Mineral Point Hwy. 151/61 & Hwy. 52 Intersection, Dubuque, IA • 563-583-4839

Taste Of The Tri-County, October 24, 2017 ❖ 11 ❖ Grant, Iowa, Lafayette Shopping News THIS & THAT Blueberry Crumb Cake Blueberry Zucchini Bread 1 4 1 Crumb Topping: ⁄ tsp. baking soda 1 large egg ⁄2 tsp. baking powder 2 cups all-purpose flour 10 Tbsp. butter at room 1 1 2 2 2 ⁄ cup light brown sugar, ⁄ tsp. baking soda ⁄3 cup packed light brown temperature 1 1 packed ⁄4 tsp. salt, or to taste sugar 1 ⁄4 cups granulated sugar 1 1 ⁄3 cup canola or 1 cup coarsely grated ⁄2 tsp. cinnamon 3 eggs 1 3 ⁄2 cup melted butter ⁄4 cup buttermilk vegetable oil zucchini, laid loosely 1 Cake: 2 cups blueberries from ⁄4 cup granulated sugar in cup and not packed 1 1 2 ⁄3 cups all-purpose flour two 6 oz. containers ⁄4 cup sour cream (don’t wring out) 1 ⁄2 tsp. baking powder 1 tsp. vanilla extract 1 cup (6 ounces) fresh Preheat oven to 350°F. Line 7x11 inch baking dish with foil 1 cup all purpose flour + blueberries 1 to overhang on sides by 2 inches. Coat with cooking spray. ⁄4 cup for tossing with Topping: Combine flour, brown sugar and cinnamon. Stir in blueberries butter. With hands, lightly squeeze together to form crumbs. Preheat oven to 350°F. Spray one 9x5 inch loaf pan with floured Reserve. Cake: Combine flour, baking powder, baking soda cooking spray, or grease and flour the pan; set aside. To a large and salt. Reserve. On medium-high speed beat butter and sugar until fluffy 2 minutes. On low, beat in eggs, one at a time. bowl, add the first six ingredients, through vanilla, and whisk to Alternately beat in reserved flour mixture with buttermilk. Stir combine. Add 1 cup flour, baking powder, baking soda, salt, and in blueberries by hand. Transfer batter to pan. Bake 25 min- stir until just combined; don’t overmix. Add the zucchini and stir utes. Remove from oven and sprinkle top with crumbs. Bake 30 to combine; set aside. To a medium bowl, add the blueberries, 1 minutes or until toothpick inserted comes out clean. Cool in pan ⁄4 cup flour (helps prevent them from sinking while baking), and on wire rack. Use foil to lift cake from pan. If desired, sprinkle with toss to coat. Add the blueberries and all flour bits to the large confectioner’s sugar. Cut into squares. bowl with the batter and stir until just combined; don’t overmix. Donna Zee, Belmont Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 table- spoons blueberries for a visual pop of color. Bake for about 55 Easy Pull Apart Pizza Bread to 60 minutes or until the top is golden, the center is set, and a 1 toothpick inserted in the center comes out clean, or with a few 2 cans pizza dough or ⁄3 cup olive oil biscuits 8 oz. pkg. pepperoni moist crumbs, but no batter. Tip – If necessary because you feel 2 cups Mozzarella cheese 1 cup Parmesan cheese like your loaf is browning too quickly around edges before center 1 2 Tbsp. Italian seasoning ⁄2 tsp. garlic powder will set up, tent the pan with a sheet of foil draped loosely over it or flakes (optional) at the 40 minute-mark. I didn’t need to do this, but it’s an option if necessary. Baking times will vary based on the moisture con- Preheat oven to 350°F. Cut pizza dough or biscuits into quarters. Cut the pepperoni into smaller pieces. Mix all the ingredients in tent of zucchini, blueberries, climate, and oven variances. Bake a bowl and toss so that the oil is spread evenly on each piece of until done; watch your bread, not the clock and don’t worry if it dough. Bake for about 30 minutes or until the top is brown and takes more or less time to bake than the baking time estimates the center is thoroughly cooked. Be sure to check the middle provided. Allow bread to cool in pan for about 15 minutes before before you pull it out. If the middle is not cooked thoroughly, turning out on a wire rack to cool completely before slicing and be sure to leave it in another 5 minutes at a time until it’s done. serving. Bread will keep airtight at room temperature for up to 1 Flip over onto a plate while it’s still hot. Serve with a side sauce week, or in the freezer for up to 6 months. and enjoy! , Bloomington Patti Schneider, Bloomington Patti Schneider Cheddar Baked Potato Slices Your Favorite Room 3 10 ⁄4 oz. can cream of mushroom soup 1 Should Be T he ⁄2 tsp. 1 ⁄2 tsp. pepper Most Beautiful! 4 medium baking 1 Stop in to see our large selection potatoes, cut into ⁄4 inch slices (about 4 cups) 1 cup shredded Cheddar cheese of flooring for your kitchen! In bowl, combine soup, paprika and pepper. In greased 2 quart oblong dish, arrange potatoes in overlapping rows. Sprinkle with Black’s Floor cheese. Spoon soup mixture over cheese. Cover with foil and Covering bake at 400°F. for 45 minutes. Uncover and bake 10 minutes or 214 S. Main St., Darlington, WI until potatoes are fork-tender. 6 servings. (608) 776-2446 Donna Zee, Belmont adno=541433-01 Taste Of The Tri-County, October 24, 2017 ❖ 12 ❖ Grant, Iowa, Lafayette Shopping News THIS & THAT White Bread Pickled Vegetables 2 pkgs. active dry yeast 1 Tbsp. salt 2 zucchini, diced Brine: 3 ⁄4 cup warm water, 105°F. 3 Tbsp. shortening 1 cup cauliflower heads, 1 cup vinegar to 115°F. 9 to 10 cups all-purpose 1 cup sugar 2 diced or green beans 2 ⁄3 cups warm water flour* 1 cup water 1 2 carrots, diced 1 ⁄4 cup sugar Soft butter or margarine ⁄2 tsp. celery seed 1 1 onion, diced ⁄2 tsp. mustard seed 3 2 1 Dissolve yeast in ⁄4 cup warm water. Stir in 2 ⁄3 cups warm water, 2 kohlrabi, diced ⁄2 tsp. pickling spice the sugar, salt, shortening and 5 cups flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle. Bring brine to a boil; put in veggies; boil 5 minutes. Put in quart Turn dough onto lightly floured board; knead until smooth and or pint jars and seal. You can use any garden vegetables you like. elastic, about 10 minutes. Place in greased bowl; turn greased Lois Houghton, Cassville side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready of impression remains.) Punch down dough; divide in half. Roll each half into rectangle, 18x9 inches. Roll up, beginning at short side. With side of hand, press each end to Broccoli Salad seal. Fold ends under loaf. Place seam side down in greased loaf 1 large bunch broccoli, 1 lb. bacon, fried crisp pan, 9x5x3 inches. Brush loaves lightly with butter. Let rise until chopped then crumbled double, about 1 hour. Heat oven to 425°F. Place loaves on low 1 medium head Dressing: rack so that tops are in center of oven. Pans should not touch cauliflower, chopped 1 cup Miracle Whip 1 each other or sides of oven. Bake 30-35 minutes or until deep 1 cup shredded Cheddar ⁄2 cup white sugar 1 golden brown and loaves sound hollow when tapped. Remove cheese ⁄4 cup vinegar from pans. Brush loaves with soft butter; cool on wire rack. Makes 2 loaves. *If using self-rising flour, omit salt. Mix dressing ingredients and pour over above ingredients and gently stir. May add red onion. Jeanette Zee, Darlington Jane Clauer, Lancaster Greek Tortellini Pasta Salad 1 1 lb. tortellini shells ⁄3 cup apple cider vinegar Doughnuts 1 1 cup cherry tomatoes, 3 tsp. minced garlic 4 cups flour ⁄4 tsp. nutmeg 1 halved 1 tsp. dried 4 tsp. baking powder ⁄8 tsp. mace 1 1 ⁄2 red onion, diced 1 tsp. dried basil ⁄2 tsp. salt 1 cup sugar 1 1 large cucumber, peeled ⁄2 tsp. 2 Tbsp. table fat 2 eggs 1 and chopped 2 tsp. sugar ⁄4 tsp. cinnamon 1 cup milk 1 ⁄2 cup Kalamata olives 1 Tbsp. Dijon mustard 1 1 Sift flour, baking powder and salt together. Blend fat, cinnamon, 2 2 ⁄ cup Feta cheese ⁄ tsp. salt 1 1 nutmeg and mace in bowl. Add sugar, ⁄4 cup at a time. Add eggs ⁄3 cup basil leaves Black pepper to taste 1 and milk. Beat 25 to 30 strokes. Chill dough 5 minutes. Put dough 2 Greek Dressing: Juice of ⁄ lemon 1 1 on floured board and shape dough ⁄3 inch thick; cut with floured ⁄2 cup extra virgin olive oil cutter. Cook, turning once. Drain on absorbent paper. Combine all dressing ingredients in a jar and shake. In large bowl, , Potosi combine all ingredients and pour dressing over top and toss to Sharon A. Mathias combine. Roxanne O’Neil, Verona

Cloud Five Salad 11 oz. can mandarin oranges, drained 13 oz. can pineapple tidbits, drained 11 or 12 oz. small curd cottage cheese 9 or 10 oz. frozen Cool Whip, thawed 3 oz. pkg. orange gelatin Bulk Foods Gently mix first 3 ingredients. Use a medium size bowl to mix gelatin and topping by folding in the gelatin until it dissolves. Fun Treats Fold into the fruit mixture and chill until served. Homemade Peanut Butter Joanne Udelhofen, Potosi & Much More! adno=540093-01 Taste Of The Tri-County, October 24, 2017 ❖ 13 ❖ Grant, Iowa, Lafayette Shopping News MAIN DISHES

Zesty Chicken Pasta Alfrenara Pizza Casserole 2 lbs. boneless chicken 10 oz. can original Rotel 3 cups mostaccioli, 2 cups shredded thighs and/or breasts, 1 Tbsp. minced onions uncooked Mozzarella cheese 3 2 cups Prego sauce 2 lbs. hamburger 4 cut into 1 inch pieces ⁄ tsp. minced garlic 1 1 jar spaghetti sauce (pick 2 Tbsp. butter ⁄2 cup pepperoni, sliced 1 large can mushrooms your favorite flavor) 1 Tbsp. Italian seasoning Cook pasta according to package directions for 7 minutes; drain. 1 jar alfredo sauce (pick 1 tsp. basil In pan, fry hamburger; drain when it’s done. Put hamburger on 1 a flavor you think will 2 tsp. oregano bottom of 1 ⁄2 quart casserole dish or cake pan. Put pasta on top complement the other 5 oz. pkg. real bacon bits of hamburger, then sauce, pepperoni, mushrooms and 1 cup sauce) 1 Tbsp. capers of cheese. Sprinkle with remaining cheese. Cover and bake at 3 1 350°F. for 25 minutes or until hot and bubbly. Makes about 4 ⁄4 box mini penne pasta ⁄4 cup cut up olives 1 servings. Prep time: 5 minutes. (others can be ⁄4 tsp. red pepper flakes substituted) (optional) Marcia McCullick, Boscobel 15 oz. can petite diced tomatoes Mix spaghetti sauce, alfredo sauce, can tomatoes, can Rotel, Turkey Casserole 1 Italian seasoning, bacon, capers, olives in a sauce pot. Bring to 1 can cream of chicken ⁄2 pkg. egg noodles, a boil. Turn heat to low and simmer. Cook the pasta per box soup cooked instructions. Cook cut up chicken in a separate pan with salt, 1 can chicken or turkey 1 b. turkey, cooked & broth shredded pepper, onions, garlic, and butter. Add the pasta and chicken to 1 can milk, 2% or any kind Salt & pepper to taste the sauce. Bring to boil then simmer 15 minutes and serve. Preheat oven to 350 °F. In bowl, mix soups and milk. Add cooked *Semi-finalist , Dodgeville Cameo Cartwright noodles, turkey. Salt & pepper to taste. Bake uncovered for 1 hour or until done. Can add cheese if you like. Sandy Jerrett, Lancaster Pizza Pasta Bake 2 lbs. sausage 16 oz. rotini pasta 1 onion, chopped 5 cups shredded Papa Tim’s Meat Loaf 1 3 1 garlic clove, minced Mozzarella cheese 1 ⁄4 lbs. hamburger ⁄4 cup milk 3 1 tsp. Italian seasoning 8 oz. sliced pepperoni ⁄4 cup quick uncooked Sauce: 1 2 Tbsp. olive oil oatmeal ⁄3 cup ketchup 1 Two 26 oz. jars spaghetti ⁄4 cup onions 2 Tbsp. brown sugar 1 1 ⁄2 tsp. salt 1 Tbsp. dry mustard sauce 1 ⁄4 tsp. pepper 2 Tbsp. Worcestershire Brown sausage. Cook onion, garlic, seasoning in oil; drain. Cook 1 egg, beaten sauce rotini pasta; strain pasta. Mix pasta with sausage, spaghetti sauce and 3 cups of cheese together. Place mixture in two 9x13x2 Mix together and place in loaf pan. Add sauce to top and bake at 350°F. for 1 hour. inch baking pans and sprinkle with remaining cheese. Top with pepperoni. Bake uncovered at 350°F. for 25-30 minutes or until Timothy Mays, Randolph heated through. Talyia & Elivia Edge, Fennimore Shepherds Pie Green Bean Casserole 1 lb ground beef 2 3.74 oz. package or 1 cup 14 oz. can cut green of Value size Idaho Spuds General & Cosmetic Dentistry beans, drained Roasted Garlic Mashed www.cubacityfamilydental.com 10 oz. can cream of Potatoes, prepared 1 mushroom soup ⁄2 cup French fried onions 1 clove garlic, minced 1 cup shredded cheddar 4 cups water cheese Brown ground beef, drain, and return to pan. Stir in green beans, 206 S. Jackson Street, Cuba City, WI soup, and garlic. Simmer 5 minutes. Meanwhile, bring water to a boil, stir in mashed potato flakes, and remove from heat. (608) 744-2111 Fluff with fork. Spread ground beef mixture into the bottom of a square baking dish. Top evenly with mashed potatoes. Sprinkle adno=543334-01 with onions. Bake at 350° for 20 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and cas- serole is bubbly. Allow casserole to rest 5 minutes before serving. Julie Budworth, Lancaster Taste Of The Tri-County, October 24, 2017 ❖ 14 ❖ Grant, Iowa, Lafayette Shopping News MAIN DISHES

Slow Cooker Old Fashioned Goulash Taco Meat Loaf 1 1 lb. hamburger ⁄4 cup olive oil 1 egg 1 cup crushed taco 1 1 1 lg. chopped onion ⁄4 cup beef broth ⁄2 cup sour cream Doritos 1 1 1 1 1 ⁄2 tsp. minced garlic ⁄2 Tbsp. Italian Seasoning ⁄3 cup salsa 1 ⁄2 cups shredded 1 cup water 2 bay leaves 1 pkg. taco seasoning Cheddar 1 15 oz. can tomato ⁄2 Tbsp. seasoned salt 2 lbs. hamburger sauce 1 tsp. pepper 1 Mix egg, sour cream, salsa, taco seasoning, Doritos and ⁄2 cup 15 oz. diced tomatoes 1 cup uncooked macaroni 1 1 cheese. Add hamburger and mix. Shape into loaf in baking dish. ⁄4 cup diced green ⁄2 cup shredded Bake at 350°F. for about an hour. Top with cheese and melt. peppers Mozzarella cheese 1 ⁄2 cup shredded Cheddar Geri Morgan, Potosi cheese Cook, and stir the ground beef in pan breaking the meat up as it cooks until hamburger is half cooked. Add olive oil, onions, and Crock Pot Pork Tenderloin garlic. Cook and stir until meat is done and onions are translucent 2 lb. pork tenderloin 3 Tbsp. maple syrup 1 (about 10 minutes). Add to slow cooker. Add rest of ingredients, ⁄4 cup soy sauce 1 tsp. onion pwder 1 1 except Mozzarella cheese, and mix well. Cook on high 1 hour, 1 ⁄2 Tbsp. yellow mustard 1 ⁄2 tsp. garlic powder and set to low for 2 hours. Right before serving, remove the bay 2 Tbsp. olive oil leaves, and add Mozzarella cheese on top and melt. Turn crock pot on low. In large measuring cup put all the ingredi- Peg Sturmer, Lancaster ents for the marinade and whisk. Place tenderloin in crock pot and pour marinade over. Cook on low for 4-5 hours. I turn half-way through to get juices on both sides and then add 2-3 chopped Meatballs Italian green onions. Slice and serve pouring the juice over the meat. 1 1 lb. ground beef ⁄2 cup water Mary Kay Abing, Cassville 1 cup quick cooking rice 1 tsp. Nature’s Seasoning 10 oz. can condensed Topping: 1 tomato-rice soup, ⁄2 can soup Taco Pie divided 2 Tbsp. spaghetti sauce 1 1 egg 1 tsp. dry mustard 1 lb. hamburger ⁄2 cup crushed Fritos 1 ⁄2 cup chopped onion 1 cup sour cream 1 1 Mix beef, rice, ⁄2 can soup, egg, water and seasoning. Shape into ⁄4 cup chopped green 8 oz. can crescent rolls 12 balls. Place in a circle in a 10 inch glass pie plate. Cover with pepper 1 cup shredded Cheddar 1 waxed paper. Microwave 6-7 minutes, turning disc ⁄2 turn after 3 8 oz. can tomato sauce cheese minutes. Mix topping ingredients together. Spoon topping over 1 pkg. taco seasoning mix meatballs. Cover and microwave 2-4 minutes. Serves 4. Spread crescent rolls on 9x13 inch pan to form crust. Sprinkle Rosalie R. May, Mineral Point with crushed Fritos. Brown meat with onions and pepper; drain grease. Add tomato sauce and taco mix. Remove from heat and stir in sour cream. Pour over crust. Sprinkle with cheese and more Taco Empanadas Fritos. Bake at 350°F. for 30-45 minutes. 3 1 can of large refrigerator ⁄4 prepared taco meat, Annibelle Aide, Highland biscuits divided 3 ⁄4 cup refried beans, Optional garnishes; divided chopped tomato, green Over 100 Years of Fine Quality Meats! 1 cup shredded cheese, onion and sour cream divided Preheat oven to 375°F. and line a baking sheet with aluminum foil. Flatten a biscuit on the foil using the heel of your hand, starting from the center and working out. Spread 1 tablespoon of refried beans on the biscuit, then 1 tablespoon of cheese and

1 tablespoon of taco meat. Fold the biscuit by pulling one side adno=542085-01 up over the other and sealing edges with your finger. Crimp the VISIT OUR edges and poke a few holes in the top with a fork. Do this with RETAIL STORE each biscuit. Bake in preheated oven 12-15 minutes until biscuits are golden brown. Top with optional garnishes. (608) 744-2159 725 N. JACKSON ST. CUBA CITY, WI , Cassville Mary Kay Abing Mon., Tues., Thurs.: 7AM-5:30PM • Wed. & Fri.: 7AM-7PM • Sat: 7AM-4PM Taste Of The Tri-County, October 24, 2017 ❖ 15 ❖ Grant, Iowa, Lafayette Shopping News Adventures Use Your Culinary Imagination Perfectly Mediterranean Recent improvements in the design and engineering of gas grills have transformed the art of grilling. From searing and rotisserie cooking to planking and smoking, gas grills now provide chefs with several differ- Winter Grilling Grilled Vegetables Pizza Pie ent grilling techniques to develop flavors, textures and aromas. With a quality gas grill, the right set of features and these grilling methods, the Tips & Tricks One of the highlights of the summer season is the incredible boun- Taken from the new edition of the Griller’s Handbook culinary possibilities for a backyard chef are endless. ty of fresh produce, and grilling these vegetables gives them a (by Broil King), this recipe provides an excellent base for So what features do you need? To get the most out of different cooking methods, a gas grill has to be designed with these performance features: Barbecuing isn’t just for the lazy days of summer. Delicious grilled smoky, delicious dimension. Chef BBQ Naz, a grilling expert from grilled pizza, with options to change toppings for your Excellent heat retention; searing power and flavor vaporization at the meals are easy to prepare year-round. Here are a few tips for win- Broil King, shares some simple tips for flavor perfection. flavor preference: grids; full coverage stainless steel flavor wave, or heat medium; precise ter barbecuing that are important to remember before you get • When preparing vegetables, slice them to expose as much of the Mediterranean Thin Crust Pizza heat control; a side burner and a rotisserie burner. the snow shovel out. vegetable to the grill surface as you can. Ingredients Mastering the Techniques • Always pre-heat your barbecue. Pre-heat to 400-450oF at min- • Coat vegetables with olive oil before placing them on the grill. 1 pizza crust (thin homemade or thin premade) One of the unique and delicious methods to grill food uses a wooden imum, and adjust the temperature from there. Remember, if This will help prevent them from sticking to the grill. 1 boneless chicken breast (pre-grilled) plank. The smoke created from the plank sitting directly above a lit burn- food doesn’t sizzle when you put it on the grill, your barbecue • Use the right tool for the job. Accessories like grill toppers and 200 grams feta cheese er infuses the meat with a delicate smoky flavor. is not hot enough. skewers are perfect for keeping smaller foods like cherry toma- Kalamata olives - remove pits Using a plank is simple: • If you are grilling with charcoal, include more charcoal for in- toes and onions from rolling around or falling through the grate. Sun dried tomato • Soak it in water for at least an hour and pat it dry. creased pre-heating time and extra heat while grilling. • Don’t leave vegetables unattended. Vegetables are delicate and Red onion • Pre-heat your grill on high for 10 minutes. • Cooking times may change with extreme cold. Always use an can easily overcook if not monitored. Fresh basil • Coat both sides of the plank with olive oil then place the seasoned instant read thermometer to ensure that foods are cooked • Grill extras. Leftover grilled vegetables are great in soups, salads, Balsamic Vinaigrette meat on it. thoroughly. sandwiches and on pizzas and pasta. 3 Tbsp. olive oil • Place the plank on the grill directly over the lit burner and reduce the • Grill with the lid down. Heat loss on a cold day is significantly When grilling vegetables, consider this popular recipe. 3 Tbsp. balsamic vinegar heat to medium-low. greater than a warm summer day, and keeping your barbecue Crushed chopped garlic to taste Grilled Zucchini Rolls • Cook the meat to its desired doneness. at a consistent temperature will be very difficult with the lid Ingredients Directions Grilling planks are specifically designed for the grill and there a variety open. 3 medium zucchinis, sliced 1/4-inch thick, lengthwise Lightly oil pizza crust on both sides using olive oil. Place of flavors to choose. Cedar planks are ideal for salmon, but don’t be • When grilling on a windy day, try to reduce your exposure to 1 Tbsp. olive oil chicken and vegetables on pizza dough as desired. afraid to try other meats. Pork goes great on a maple plank and lamb is the wind. If grilling at lower temperatures, keep an eye on your 4 oz. chevre (soft goat cheese), at room temperature Sprinkle generously with crumbled feta cheese. Drizzle delicious on alder. barbecue to ensure that it does not blow out. If you do need to Pinch of freshly ground black pepper with balsamic vinaigrette, and sprinkle chopped fresh Try planking today with this easy recipe for salmon using a cedar plank. move your barbecue out of the wind, keep minimum clearanc- Pinch of kosher salt basil over pizza to taste. es in mind to avoid damaging your deck or home. 2 Tbsp. sun-dried tomatoes, oil-packed and minced Broil King recommends its Stone Grill Set, which is spe- -Sesame Salmon • Clear a work area around your barbecue. This won’t impact 1 tsp. oil from the sun-dried tomatoes cially designed for pizza. Place it in the center of your Ingredients: cooking time, but having enough room to work without filling 1 tsp. fresh thyme, minced barbecue’s cooking grids. Turn all burners to high and cup tahini (Sesame Butter) o your boots with snow makes for a much more enjoyable barbe- 2 Tbsp. Parmesan cheese, freshly grated preheat grill to 400-600 F. Reduce temperature to me- cup honey cue experience and avoids any untimely slips or falls. Directions dium/medium-high to maintain a temperature around cup soy Sauce o • Several lighting options are available. Some barbecues have Preheat the grill on medium. Brush both sides of sliced zucchini 450 F. Using a well-floured pizza peel, slide the un- White wine (for consistency) built in lighting, and add-on handle lights are available so with olive oil and sprinkle with salt. Place on the grill and cook for cooked pizza onto the pizza stone. Check the pizza fre- Directions you’re not grilling in the dark. Broil King offers a variety of light- 4 minutes per side. When cooked, set on a wire rack to cool. In a quently — depending on thickness of crust, this will take Coat the salmon fillets with a light dusting of salt and black pepper. Mix ing options for their barbecues. small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, between 8 and 20 minutes. Pizza is ready when cheese the tahini, honey and soy sauce. Add white wine as necessary if the mix- • Never use your barbecue indoors, in your garage or in an en- oil and thyme. Using a small spatula, spread the cheese mixture has melted and bottom is browned. Remove from pizza ture is too thick. It should be creamy but still light enough to drizzle and closed area. Carbon Monoxide accumulation, accidental fire thinly over one side of the zucchini. Lightly roll the zucchini, and stone with the wooden pizza peel. Allow stone to cool baste. Coat the filets with the glaze and arrange them on the planks and damage, and smoke damage are all possible — it’s not worth place seam side down on a small, parchment-lined baking sheet. completely before attempting to remove from grill. place planks on the grill. Close the lid and cook for 15 to 20 minutes. the risk. Sprinkle with Parmesan cheese. Place baking sheet on top rack of More recipes and information can be found online at Salmon is cooked when it is opaque in color and flakey to the touch of Clear off that barbecue and get grilling! the grill for 15 minutes. Remove to a platter and serve. www.broilkingbbq.com. a fork. metrocreativeconnection.com Taste Of The Tri-County, October 24, 2017 ❖ 16 and 17 ❖ Grant, Iowa, Lafayette Shopping News

MAIN DISHES

Busy Day Casserole Mom’s Goulash 1 lb. ground beef 1 tsp. salt 2 lbs. hamburger 1 Tbsp. butter 1 can Veg-All, drained 1 can 4 medium potatoes, 1 can 1 can tomato sauce peeled and cubed 2 large stalks celery, chopped 1 large onion, chopped Brown beef with butter. Remove from heat and add potatoes, 1 veg, seasoning and soup. Mix well and cover. Bake at 350°F. for ⁄2 large each red & green peppers, chopped 1 hour. 2 cups elbow macaroni, cooked & drained 1 clove garlic Annibelle Aide, Highland Onion salt, salt & pepper to taste Brown hamburger, celery, peppers, garlic & onion. Remove garlic and drain meat. Add tomatoes and sauce; mix well. Add Zucchini Casserole macaroni and mix. Season to taste. Serves 4. Be creative - add 3 cups zucchini (2-3), 3 eggs anything that sounds good. sliced thin & peeled Salt and pepper to taste , Platteville 2 cups Mozzarella cheese ½ cup melted butter Ricki Gates 1 cup milk 1 cup white soda crackers Preheat oven to 350°F. Mix cheese, milk eggs, salt, pepper and butter together. Alternate zucchini and cheese egg mixture Spaghetti Squash Shrimp Scampi making 2 layers each. Crush crackers on top. Bake 45 minutes to For the Pasta: 6 green onions, chopped 1 hour. Let stand 5 minutes before serving. 1 spaghetti squash 3 Tbsp. butter , Dickeyville Olive oil for drizzling 1 Tbsp. olive oil Mara Schroeder 3 Salt and pepper to taste 2 cloves garlic (or ⁄4 tsp. 1 tsp. dried oregano garlic powder) 1 tsp. dried basil Salt and pepper to taste Taco Spaghetti For the Shrimp Scampi: Juice of 1 lemon 8 oz. spaghetti 10 oz. can diced tomatoes 8 oz. shrimp, peel and 1 Tbsp. fresh parsley 1 1 ⁄4 lb. hamburger 8 oz. Velveeta cheese, deveined 1 pkg. taco seasoning cubed 2 1 Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop ⁄3 cup water 1 ⁄2 cups shredded 1 can cream of chicken Cheddar cheese out the seeds and discard. Place the halves, with the cut side soup up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle seasonings. Roast in the oven 45-60 minutes, until you can poke Preheat oven to 350°F. Lightly spray a 13x9 inch pan. Cook pasta the squash easily with a fork. Let it cool until you can handle it as directed; drain. Cook hamburger; drain. Add taco seasoning safely. Then scrape the insides with a fork to shred the squash into and water. Stir to combine; cook for 5 minutes. Stir in soup, strands. After removing squash from the oven, melt the butter Velveeta and tomatoes. Cook until Velveeta melts. Stir in and olive oil in a skillet over medium heat. Add the garlic, sauté spaghetti. Pour in dish and back for 30 minutes. Can top with 2-3 minutes, add the shrimp, green onion,salt and pepper. Cook shredded cheese before or after baking. for 5 minutes, until the shrimp is cooked through. Remove from Geri Morgan, Potosi heat and add in desired amount of cooked spaghetti squash. Toss with lemon juice. Top with parsley and serve. Mary Kay Abing, Cassville 608.744.2345 Cuba City Beef Porcupine Balls 1 lb. ground beef Two 8 oz. cans tomato Greenhouse 1 ⁄2 cup Minute Rice sauce 1 420 S. Washington St. ⁄2 cup onion, chopped 1 cup water Cuba City, WI 1 tsp. salt Christina and Bill Taylor, owners Mix beef, rice, onion & salt. Form into small balls. Fry in skillet

[email protected] until brown on all sides. Drain on paper towel. Mix tomato sauce www.cubacitygreenhouse.com and water in a slow cooker. Put the balls into and cook at 350°F. 608.744.2345 1 for 1 ⁄2 hours. Put the sauce over your potatoes and eat. 420 S. Washington Street Monday-Friday, 8:30 a.m.-5 p.m. Cuba City, WI Saturday, 8:30 a.m.-Noon Jeanette Zee, Darlington adno=542791-01 Taste Of The Tri-County, October 24, 2017 ❖ 18 ❖ Grant, Iowa, Lafayette Shopping News MAIN DISHES

Meatloaf Chicken in Red Wine Sauce 2 lbs. ground beef 1 cup water 8 slices bacon, cut 3 carrots, peeled & cut crosswise into strips into 2 inch pieces 6 oz. pkg. Stove Top 2 eggs, beaten 1 2 Tbsp. olive oil ⁄3 cup flour 1 stuffing mix for chicken ⁄2 cup barbecue sauce 6 quarter chicken pieces 4 sprigs fresh thyme 1 1 ⁄2 tsp. kosher salt 2 bay leaves Heat oven to 350°F. Mix all the ingredients together. Shape 1 Black pepper 2 ⁄2 cups full-bodied red meatloaf into an 11x8 inch baking dish. Dot with a little more 1 lb. pearl onions wine barbecue sauce on top. Bake for 1 hour and 15 minutes or until 8 cloves garlic 2 cups chicken broth 1 done. 1 lb. cremini mushrooms, ⁄2 cup fresh parsley, halved roughly chopped Cathy Skaife, Platteville 3 potatoes, peeled & cut 3 Tbsp. red wine vinegar into thirds Cook the bacon over medium heat in olive oil in a large Dutch Chicken Thai Pizza oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with salt & Sweet & sour sauce, cold Shredded cheese, as pepper. Brown the pieces in 2 batches in the bacon drippings; 1 Raw chopped red onion much or little as you set aside. Pour off about ⁄2 the bacon drippings then add the Raw sliced zucchini want onions, garlic and mushrooms. Cook over medium-high heat until Cooked chicken breast, Crushed red pepper, browned, about 8 minutes. Stir in the potatoes and carrots. Add 1 chopped optional the 1 ⁄2 tsp. salt and the flour; stir to coat the vegetables. Pour in the wine and chicken broth. Stir until you don’t see any lumps Layer all on pre-cooked crust. Cook at 350°F. until top is golden of flour. Add the chicken, thyme, bay leaves and half the bacon brown. to the stew. Bring to a boil then reduce to a simmer. Cover and , Platteville braise until the chicken and vegetables are almost tender, about Tiffany Gardner 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper to taste. Serve with remaining bacon. Cheesy Chicken & Rice Casserole Laurie Bosley, Platteville 3 10 ⁄4 oz. can cream of (reg. or fat free) 1 1 ⁄3 cups water 3 ⁄4 cup uncooked long grain white rice 2 cups fresh or frozen mixed vegetables 1 ⁄2 tsp. onion powder 4 skinless, boneless chicken breast halves 1 ⁄2 cup shredded Cheddar cheese Stir the soup, water, rice, vegetables and onion powder together. Pour into a 12x8 inch shallow baking dish. Top with chicken (you can cut the chicken into strips so they cook easier). Season chicken as desired. Cover with foil. Bake at 375°F. for 45 minutes until rice is tender and chicken is done. Top with cheese and put in oven until cheese melts. 4 servings. Donna Zee, Belmont

Ranch Style Baked Beans 2 Tbsp. butter 1 cup ketchup 1 lb. ground beef 2 Tbsp. brown sugar 1 1 envelope Lipton onion ⁄2 cup cold water soup mix 2 Tbsp. prepared mustard Two 1 lb. cans pork & 2 tsp. cider vinegar beans, black beans, lima

beans, chili beans Grant County Pork Producers In large skillet, melt butter and brown meat. Put in slow cooker or preheat oven to 400°F. Bake 30-45 minutes. Stir all together. Drain the hamburger. Add all the other ingredients and stir well. You can put as many different kinds of beans as you want. ©2017©2017 NNationalational PPorkork Board, Des Moines, IA USA. This message funded by America’s Marcia McCullick, Boscobel Pork Producers and the Pork Checkoff. PorkBeInspired.com adno=540337-01 Taste Of The Tri-County, October 24, 2017 ❖ 19 ❖ Grant, Iowa, Lafayette Shopping News MAIN DISHES

Cheesy Pizza Potatoes Queso Chicken Bake 1 pkg. au gratin potatoes 8 oz. pizza sauce 4-5 chicken breasts 16 oz. Velveeta, cut in 2 cups boiling water 1 cup shredded 2 1 can Rotel small chunks ⁄3 cup milk Mozzarella cheese 1 can corn, drained 1 lb. ground beef Pepperoni Spray 13x9 inch baking pan with nonstick cooking spray. Layer Heat oven to 425°F. Combine potato slices, sauce mix, boiling ingredients as listed. Cover with foil and bake at 375°F. for 45-55 water and margarine (from box recipe) in 2 qt. baking dish. Stir in minutes. milk. Bake for 20 minutes. Cook beef and drain. Stir in pizza sauce and pepperoni. Keep warm. Stir potatoes, spoon meat mixture Karen Loeffelholz, East Dubuque over potatoes. Sprinkle with cheese and bake 5-10 minutes more. Let stand 5 minutes before eating. Geri Morgan, Potosi Spicy Roasted Sausage, Potatoes & Peppers 1 lb. potatoes (about 2 1 medium sweet red medium), peeled and pepper, cut into 1 inch Taco Pie 1 cut into ⁄2 inch cubes pieces 1 can refrigerated 2 Tbsp. taco seasoning 1 medium green pepper, 12 oz. pkg. fully cooked crescent dinner rolls (from 1 oz. pkg.) cut into 1 inch pieces 1 lb. lean ground beef 1 cup shredded Cheddar andouille chicken 1 3 ⁄2 cup pickled pepper ⁄4 cup thick & chunky cheese (4 oz.) sausage links or flavor rings salsa of your choice, cut into 1 Tbsp. olive oil 1 inch pieces 1 Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place ⁄2 to 1 tsp. Creole in greased 10 inch pie plate; press over bottom and up sides to 1 medium red onion, cut seasoning form crust. In 10 inch skillet, cook beef over medium heat 8-10 1 into wedges ⁄4 tsp. pepper minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat Preheat oven to 400°F. In a large bowl, combine potatoes, mixture over crust-lined pan; sprinkle with cheese. Bake 14-17 sausage, onion, red pepper, green pepper and pepper rings. Mix minutes or until crust is deep golden brown and cheese is melted. oil, Creole seasoning and pepper; drizzle over potato mixture Serve topped with sour cream and tomato, if desired. and toss to coat. Transfer to a 15x10x1 inch baking pan coated Dottie Klemme, Cassville with cooking spray. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings. Crockpot Swiss Steak Vicki Hudson, Verona 2 lb. piece of round steak 1 envelope beef-mushroom dry soup mix Carrots, sliced Tamale Pie Celery, sliced 1 2 Tbsp. olive oil 1 ⁄2 (10 oz. can) diced Potatoes, sliced 1 ⁄2 green , tomatoes with green Cover both sides of the steak with dry soup mix. Place in crock- 1 diced (about ⁄2 cup) chilies and spices pot. Add carrots, potatoes and celery, desired amount. Cook on 1 1 ⁄2 onion, diced (about ⁄2 1 Tbsp. chili powder low heat for 6-8 hours. 1 cup) ⁄2 tsp. cumin Mary Miller, Barneveld 1 lb. lean ground turkey 8.5 oz pkg. Jiffy corn or ground beef muffin mix 2 tsp. salt 1 cup lowfat evaporated Great recipes start with Gile Cheese 1 ⁄4 tsp. pepper milk Preheat oven to 400ºF. Spray a 2 quart casserole dish with cook- ing spray. In a large skillet, heat olive oil. Add in green pepper and onion. Cook until tender. Add in ground turkey or ground beef and break up into small pieces. Sprinkle on salt and pepper. When turkey/ground beef is no longer pink, add in tomatoes, chili powder and cumin. Let simmer, and prepare topping. For topping, combine corn muffin mix and evaporated milk. Stir together until combined. Pour turkey/ground beef mixture into the prepared casserole dish. Top with corn muffin mix. Place in oven for 20-25 minutes or until cornbread is cooked through and

“Made fresh – Made local” adno=542009-01 turkey mixture is bubbling up and delish! 116 N. Main Street | Cuba City, WI | (608) 744-3456 | www.gilecheese.com , Milwaukee Hours: Mon.-Fri., 9-5:30; Sat., 9-4:30 and Sun., 11-3 (January-April, Closed on Sundays) Paige Lydon

Taste Of The Tri-County, October 24, 2017 ❖ 20 ❖ Grant, Iowa, Lafayette Shopping News MAIN DISHES

German Quiche Stuffed Pepper Casserole 10 eggs 1 lb. cottage cheese 2 lbs. ground beef 1 jar traditional pasta 4 green peppers, diced sauce 1 tsp. baking powder 1 lb. grated Monterey 3 1 1 small onion, diced 10 ⁄4 oz. can tomato soup ⁄2 cup flour Jack cheese 2 cups Minute Rice 2 cups shredded Cheddar 1 1 ⁄4 tsp. salt ⁄2 cup melted butter cheese Bake at 450°F. for 15 minutes, then 350°F. for 30 minutes. It Preheat oven to 350°F. Spray 13x9 inch casserole dish w/nonstick makes its own crust. Can add other ingredients - ham, sausage, cooking spray; set aside. In large skilled, cook ground beef over cooked mushrooms or spinach. medium heat; drain any excess fat and return to skillet. Add diced peppers and onions; cook until vegetables soften (10-12 min- Cindy Brown, Hazel Green utes). Prepare rice according to package directions. Add cooked rice, pasta sauce and tomato soup to beef in the skillet; mix well. Transfer the skillet ingredients to the prepared baking dish. Sprinkle shredded cheese on top of casserole. Bake uncovered Sauerkraut Casserole until cheese is melted, 18-20 minutes. 1 ring sausage or ring 1 can sauerkraut Karen Loeffelholz, East Dubuque bologna 1 can cream of chicken or 5 medium potatoes celery soup Better Than Takeout Honey Teriyaki Chicken Cut & fry sausage or ring bologna. Peel, cut up and cook potatoes 1 until tender; drain. Drain sauerkraut. Layer sausage, potatoes, 1.5-2 lbs. boneless 1 ⁄2 Tbsp. soy sauce skinless chicken thighs 2 tsp. minced garlic sauerkraut and soup in crockpot. Cook on low. Ready to eat 1 ⁄3 cup honey 1 Tbsp. onion powder 1 anytime. ⁄3 cup teriyaki sauce 1 tsp. black pepper , Platteville Betty Kerkenbush Preheat oven to 425°F. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined. Pour sauce over chicken (if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze). Stuffed Tomatoes with Goat Cheese Place in preheated oven for 25 minutes. Serve and enjoy! 15 oz. Montchevre fresh chervil *Semi-finalist , Platteville goat cheese 4 Tbsp. extra virgin olive Chealsey Hudson 12 tomatoes oil 2 shallots 1 tsp. balsamic vinegar 1 clove of garlic 1 tsp. berries Corn Dogs chives salt and pepper 1 cup corn meal 1 egg, slightly beaten 1 cup flour 1 cup milk Wash and clean tomatoes, then slice a “lid’’ off of each tomato 2 Tbsp. sugar 2 Tbsp. melted shortening and set lids aside. Remove all pulp from the tomato bottoms, 2 tsp. baking powder 1 lb. wieners 1 being careful not to puncture the tomato itself. Lightly salt the ⁄2 tsp. salt insides and then flip them over to let drain. Next peel and finely chop garlic and shallots. In a clean bowl mix together with herbs, Mix corn meal with sugar, baking powder and salt. Add egg and goat cheese, olive oil, vinegar and berries. Season with salt and milk; blend in melted shortening; mix well. Dip wieners in batter; pepper. Fill each tomato with stuffing, replace lids and serve. fry in deep fat. Montchevre Cheese, Belmont Mary Miller, Barneveld Don’t feel like cooking tonight? Homemade Pizza Sandwiches Soft Serve Ice Cream

Pop • Beer • Ice 370 local what independent Non-GMO Gasoline • Diesel Fuel • LP us makes family fresh premium milk farms know your milk LLC different? twelve wisconsin FIRST CAPITOL MINI-MART flavors the OG cheese state 423 N. Mound Ave., Belmont, WI adno=543941-01 Belmont, WI • 608-762-5878 608.762.5187 for more information on all things chèvre visit: www.montchevre.com #TeamChevre adno=542010-01 for information all things chèv visit: montch Taste Of The Tri-County, October 24, 2017 ❖ 21 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Caramel Apple Cake Buttermilk Apple Dessert 1 1 3 cups flour 6 Tbsp. butter 1 ⁄2 cups white sugar ⁄3 cup sugar 1 2 tsp. baking powder 1 cup light brown sugar ⁄2 cup butter 1 tsp. cinnamon 1 4 Tbsp. butter 1 tsp. cinnamon 1 egg ⁄2 cup white sugar 1 1 ⁄2 cup applesauce 1 tsp. vanilla extract 1 cup plus 2 Tbsp. flour ⁄2 cup brown sugar 1 1 1 1 ⁄3 cups light brown sugar ⁄4 cup heavy cream 1 ⁄2 tsp. cinnamon 2 Tbsp. flour 1 2 tsp. vanilla extract ⁄2 tsp. nutmeg 1 tsp. soda 1 cup water 1 1 ⁄2 cup canola oil Pinch salt 1 cup buttermilk ⁄4 cup butter 3 eggs Frosting: 3 cups sliced apples 1 tsp. vanilla 1 ⁄4 cup yogurt 3 cups powdered sugar (you may substitute 1 ⁄2 tsp. nutmeg 1 cup butter softened fresh peaches) 1 Pinch salt ⁄2 cup butterscotch ice Filling: cream topping Cream butter and sugar. Add egg and beat well. Sift flour, soda, 4 McIntosh or Cortland Chopped peanuts and salt together. Add to mixture and alternate with buttermilk, apples (peeled & diced blending well. Fold in sliced apples. Pour into 9x13 inch baking 1 ⁄4 inch) dish. Sprinkle with sugar and cinnamon. Bake at 350°F. for 40-45 minutes. Blend flour and sugar. Add water. Cook until thickened. In a large bowl, combine butter and brown sugar. Add apple- sauce, vanilla, salt and oil. Add the eggs and yogurt and stir to Add butter and vanilla; blend well. Serve warm with whipped combine. Add the dry ingredients into the wet ingredients. Fill cream and the warm sauce mixture. greased 9x13 inch pan with half of the batter. For Filling: In a Kris Fry, Fennimore large skillet melt butter over medium heat. Add apples and sauté for 5 minutes. Add the brown sugar, cinnamon, vanilla, salt, and nutmeg and cook until sugar melts. Stir in heavy cream and bring to a simmer and cook 5 more minutes. Add the apple filling over Strawberry Bars the top of cake and then the remaining batter to cover the top. Crust: 4 Tbsp. cornstarch 1 1 Bake 25-30 minutes at 350°F. Let cake cool. For Frosting: Blend 1 ⁄2 cups flour 1 ⁄2 cups water 3 all ingredients until light and fluffy; frost. Drizzle extra butter- ⁄4 cup brown sugar 1 small box strawberry 1 scotch sauce over frosting and top with chopped peanuts. ⁄2 cup butter Jell-O *Semi-finalist Tammy Menning, Platteville 1 cup oatmeal 2 cups cut up Filling: strawberries, or more 1 cup sugar Mix crust ingredients together. Save 1 cup for the top. Pat in 9x13 Out of This World Pumpkin Dessert inch greased and floured pan. Cook sugar, cornstarch and water 1 large pkg. instant vanilla 1 cup cold milk until thickened, stirring constantly. Put in the box of Jell-O, stir- pudding 1 small container of ring until thick; cool. Add strawberries; stir. Pour over crust. Add 1 16 oz. can pumpkin Cool Whip cup of reserved crust over filling. Bake at 350°F. for ⁄2 hour. To 1 ⁄2 cup sugar 1 graham cracker crust make rhubarb filling, same as above except for 4 cups rhubarb Combine pudding, pumpkin and milk in bowl. Mix slowly with and red food coloring. electric mixer until blended, about 1 minute. Fold in 1 cup Cool Mary Lou Edge, Fennimore Whip. Spoon into pie shell. Chill until set, at least 2 hours. Before serving, spread remaining Cool Whip on top. Annibelle Aide, Highland Rhubarb Custard Pie 1 3 cups rhubarb, cut into 1 ⁄4 tsp. nutmeg inch pieces 1 Tbsp. butter 2 eggs, beaten Crumb Topping: 1 2 Tbsp. milk ⁄2 cup butter 1 1 1 ⁄2 cups sugar ⁄2 cup brown sugar 6085 S. St., Suite A, Platteville 3 Tbsp. flour 1 cup flour 1 608.348-7766 ⁄4 tsp. salt www.hrblock.com Line pie pan with pastry. Place rhubarb in bowl. Combine beaten eggs and milk, sugar, flour, salt and nutmeg. Mix with rhubarb. Pour into unbaked pie shell. Dot with butter. Cream cold butter and brown sugar together. Cut in flour. Drop by teaspoons on top of the rhubarb filling. Bake at 350°F. for 50-60 minutes until BARB CHARLES ALEX BETTY LONA top is golden brown. STOCKHAUSEN RUNDE VARELA LOEFFELHOLZ VANKIRK E.A., Master Tax Tax Specialist3 E.A., Master, Tax Advisor, Tax Specialist 1 , Platteville Tax Advisor Specialist 3 Habla español Farm Specialist Offi ce Manager Cathy Skaife adno=541435-01 Taste Of The Tri-County, October 24, 2017 ❖ 22 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Pineapple Pie Twix Bars 1 Crust: Two 3.4 oz. pkgs. vanilla Club crackers ⁄4 lb. butter 1 2½ cups graham cracker instant pudding mix 1 cup graham cracker ⁄3 cup milk 2 crumbs 8 oz. sour cream crumbs ⁄3 cup peanut butter 1 ½ cup unsalted butter, 8 oz. Cool Whip ⁄2 cup sugar 1 cup chocolate chips 3 melted For garnish: maraschino ⁄4 cup brown sugar Filling: cherries, pineapple Grease 9x13 inch pan. Place a layer of Club crackers on the 20 oz. crushed pineapple, slices bottom. Combine graham cracker crumbs, sugar, brown sugar, drained butter and milk. Bring to a boil and boil 5 minutes. Pour this Filling: In large bowl, combine pineapple,sour cream and vanilla mixture over crackers. Put another layer of Club crackers over this. pudding mix; mix well, Pour into pie crust, top with Cool Whip, Melt peanut butter and chocolate chips. Frost bars with melted pineapple and cherries. chocolate chips and peanut butter. Cool, cut and serve. Donna O’ Neil Haberlie, Lancaster *Semi-finalist Laurie Bosley, Platteville

Hot Fudge Pudding Cake Crockpot Peach Cobbler 1 1 1 ⁄2 tsp. baking powder, ⁄2 cup milk Two 21 oz. cans peach 8 oz. unsalted butter 1 1 ⁄2 tsp. salt and flour to 2 Tbsp. butter, melted pie filling ⁄3 cup make 1 cup 1 tsp. vanilla 1 white cake mix 3 1 ⁄4 cups sugar, divided Pinch of salt Place pie filling on bottom of crockpot. Sprinkle cake mix over pie 1 1 ⁄4 cup cocoa, divided 1 ⁄2 cups hot water filling. Cut butter into pats and place on top of cake mix. Sprinkle 1 3 walnuts over all. Bake on high 2-2 ⁄2 hours. Serve warm with ice Combine flour, ⁄4 cup sugar and 2 Tbsp. cocoa. Stir in milk, but- cream. Works well with other pie filling flavors also. ter and vanilla. Pour mixture into a 9 inch square pan. Combine remaining cup of sugar, remaining 2 Tbsp. cocoa and salt; Dottie Klemme, Cassville sprinkle over flour mixture. Pour water over top. Bake at 350°F. for 30 minutes. Serve warm with whipped cream or ice cream, if desired. Serves 6. Laurie Bosley, Platteville KNEE PAIN? Consider The Iovera Procedure Butterfinger Cookies 3 cups flour 2 eggs The Latest FDA 1 tsp. baking soda 10 oz. bag Butterfinger Approved Treatment 1 ⁄2 tsp. salt bits 1 for Knee Pain! 1 ⁄2 cups sugar 1 cup (2 sticks) butter, •Drug Free softened Preheat oven to 350°F. Combine flour, baking soda and salt in •Decreases Need bowl. Beat sugar and butter in large bowl until creamy. Beat for Narcotics in egg; gradually beat in flour mixture. Stir in Butterfinger bits. Dough will be stiff. Drop by rounded tablespoons onto ungreased •Improves Rehab & baking sheets. I like to use parchment paper on my cookie sheets. MHLC Orthopaedic Specialists Shortens Recovery , Lancaster Dr.Dan Stormont and Dr.Craig Dopf Sandy Jerrett provide this cutting edge Medicare approved treatment for arthritic knee Call 608-776-5748 to see if you qualify for this pain and injury. Almond Bark Candy non-surgical procedure. 1 1 lb. white chocolate ⁄2 cup raisins 1 almond bark ⁄2 cup , chopped MEMORIAL HOSPITAL Melt chocolate until smooth. Add raisins and almonds. Pour onto waxed paper. (This will be a thick candy.) Let cool then break into OF LAFAYETTE COUNTY pieces. adno=542025-01 “WE TREAT YOULIKE FAMILY” Rosalie R. May, Mineral Point 800 Clay St.,Darlington •608-776-4466 •Serving Our CommunitySince 1952 Taste Of The Tri-County, October 24, 2017 ❖ 23 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

S’mores Bars Rhubarb Apple Crisp 2 1 ⁄3 cup sugar ⁄3 cup flour 4 cups diced rhubarb 1 tsp. salt 1 1 ⁄2 cup butter ⁄2 tsp. salt 2 cups diced apple 3 Tbsp. butter 1 ⁄2 tsp. vanilla 1 jar marshmallow creme 1 Tbsp. lemon juice Topping: 1 egg 1 cup mini marshmallows 1 1 tsp. vanilla 3 cups rolled oats 2 ⁄3 cups graham cracker 2 cups chocolate chips 1 1½ cups sugar ⁄2 cup flour crumbs 2 Tbsp. cornstarch 1 cup sugar Beat sugar, butter, vanilla and egg together until creamy. Add 1 Tbsp. flour ¼ tsp. nutmeg graham cracker crumbs, flour and salt. Mix in with egg mixture. ¼ tsp. nutmeg 1 tsp. cinnamon Spread evenly in a 9x13 inch sprayed cake pan. Spread marsh- 1 1 tsp. cinnamon ⁄2 cup cold butter mallow creme over crust layer using back of tablespoon (wet). Sprinkle mini marshmallows and chocolate chips over top. Bake Mix rhubarb, apples, lemon juice, and vanilla. In separate bowl, 20-25 minutes at 350°F. Let cool 30 minutes before cutting. mix sugar, corn starch, flour, nutmeg, cinnamon, salt and butter. Vicky Graf, Lancaster Mix with rhubarb/apple mixture and spread in 9x13 inch pan. Combine oats, flour, sugar, nutmeg and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pan. Bake at 350°F. for 45 minutes. Red Raspberry Cake Hilary Troester, Mineral Point 1 box white cake mix, 1 small container Cool baked according to Whip directions 1 or 2 cans red raspberry 8 oz. cream cheese pie filling, whatever you Chcocolate Marshmallow Cookies 2 cups powdered sugar like 1 1 1 ⁄2 cups + 1 ⁄2 Tbsp. flour Marshmallows, cut in half 1 Cool cake after baking. Mix cream cheese, powdered sugar and ⁄2 tsp. salt Cocoa Frosting: 1 Cool Whip. Put on cooled cake. Cover with red raspberry pie ⁄2 cup milk 2 cups powdered sugar 1 filling. ⁄2 cup cocoa 5 Tbsp. cocoa 1 Rogene Needham, Fennimore ⁄2 tsp. baking soda Dash salt 1 cup sugar 3 Tbsp. melted butter 1 ⁄2 cup shortening 4 Tbsp. milk 1 1 egg ⁄2 tsp. vanilla My Easy Peach Pie 1 tsp. vanilla 16 oz. can peaches, drained & diced 3.4 oz. pkg. instant sugar-free vanilla pudding Sift together dry ingredients. Cream sugar and shortening. Add 8 oz. Lite Cool Whip egg. Add flour mixture alternately with milk. Add vanilla; mix. 1 graham cracker crust Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 1 Mix together peaches and pudding. Fold in Cool Whip. Pour at 350 °F. for 7 ⁄2 minutes. Top with marshmallows (cut side mixture into crust. Refrigerate several hours. Can use regular down). Bake for 2 more minutes; cool. Beat frosting ingredients instant pudding and Cool Whip if you don’t want less calories. until smooth and creamy. Frost cookies. Lois Houghton, Cassville Laurie Bosley, Platteville WeWeygant’sygant’s Appliance & Mattress 101 W. Commerce Street, Belmont, WI SALES • SERVICE • PARTS (608) 726-6191

XL 1 FREE VACUUM CLEANERS Domestic Beer or Rail Drink w/purchase of sandwich and appetizer. 5973 State Rd. 80-81 S., Platteville, WI • (608) 348-2156 Mon.-Thurs. 8:00 a.m.-5:30 p.m.; Fri. 8:00 a.m.-7:00 p.m. & Sat. 8:00 a.m.-2:00 p.m. adno=542501-01 Expires 1-1-2018 adno=542511-01 www.weygants.com We Service What We Sell! Since 1949

Taste Of The Tri-County, October 24, 2017 ❖ 24 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Banana Bars Energy Ball 1 ½ cup butter, softened 1 cup mashed bananas 2 ⁄2 cups old fashioned 1 tsp. vanilla 1½ cups sugar Cream Cheese Frosting: oats 1 cup miniature chocolate 2 eggs 1 pkg. cream cheese 1 cup peanut butter chips 1 1 cup sour cream ½ cup butter, softened ⁄2 cup honey 1 tsp. vanilla 2 tsp. vanilla 2 cups flour 4 cups powdered sugar In a large bowl, stir together oats, peanut butter, honey and 1 tsp. baking soda vanilla until well combined. Stir in the chocolate chips. Roll dough into balls and put on cookie sheet. Place in refrigerator for an Cream the butter and the sugar. Add the eggs, sour cream and hour. Put in an airtight bowl. Keeps in refrigerator for 2 weeks or vanilla. Combine the flour and baking soda and gradually add put in freezer. them to the creamed mixture. Stir in the mashed bananas. Spread , Cassville the batter into a greased 15x10x1 pan (or a 9x13 and an 8x8 pan). Lois Houghton Bake the bars at 350°F. for 20-25 minutes until a toothpick comes out clean. The cake should spring back to the touch. Once cooled, frost the bars and cut them into the size of your choice Butterscotch Cake to serve. Cream Cheese Frosting: Mix the ingredients to form a 3 1 Butter Brickle cake mix ⁄4 cup salad oil creamy frosting. Spread the frosting over the banana bars. Store 1 small box instant 3 oz. butterscotch chips the frosted banana bars in a sealed container in the refrigerator. 1 butterscotch pudding ⁄4 cup chopped nuts Patti Schneider, Bloomington 4 eggs 3 tsp. sugar 3 ⁄4 cup water Combine first 5 ingredients. Blend well and pour in 9x13 inch Easy Peanut Butter Fudge pan. Combine last 3 ingredients and sprinkle over top of cake. 1 cup crunchy peanut 14 oz. can sweetened Bake at 350°F. for 40-50 minutes. Serve with Cool Whip. butter condensed milk Tammy Bassler, Maquoketa 1 cup butterscotch chips Combine all 3 of these ingredients together in a microwave-safe container. Microwave on high for 2 minutes, stirring once. Press mixture into a well greased 9x13 inch pan. Chill until set. Yield: Are You A Neighbor, Or A Number? 1-2 dozen pieces. You Are More Than A Number Mary Miller, Barneveld When You’re Insured By Jamestown Mutual

Chopped Apple Walnut Cake with Caramel Glaze 1 1 ⁄2 cups vegetable oil 2 cups peeled and 1 ⁄2 cup orange juice chopped Pink Lady or 2 cups sugar Fuji apples 3 eggs Glaze: 3 1 tsp. baking soda ⁄4 stick butter 1 3 ⁄2 tsp. salt ⁄4 cup granulated sugar 1 1 ⁄2 tsp. cinnamon ⁄3 cup buttermilk 1 3 cups all-purpose flour ⁄2 tsp. baking soda 1 cup chopped walnuts Cream vegetable oil, orange juice, sugar and eggs on low speed. Sift baking soda, salt, cinnamon and flour. Add dry ingredients one large spoonful at a time on low speed. Fold in apples and 200 W. Main, Dickeyville, WI walnuts by hand. Butter and flour bundt cake pan generously. 1 (608) 568-7595 Pour batter in pan. Bake at 325°F. for 1 ⁄2 hours until brown and Marshall [email protected] toothpick inserted comes out clean. Cool cake in pan 15-20 min- utes. Invert pan onto plate. Poke holes all over the top of cake Insurance with a toothpick. In a tall saucepan, melt butter and sugar. Add Affi liated with Grinnell Mutual buttermilk and baking soda. Cook while stirring. Cook until thick and caramel colored. It will puff up in pan. Drizzle over cake. Let JAMESTOWN MUTUAL INSURANCE glaze set up and cool. Can refrigerate, covered, for 2 weeks. “Neighbor Insuring Neighbor” adno=540232-01 Donna Zee, Belmont Denny Marshall and Jeff Marshall

Taste Of The Tri-County, October 24, 2017 ❖ 25 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Brownie Snack Bars Texas Chocolate Cake 1 21 ⁄2 oz. brownie mix 1 cup chocolate chips 1 lb. butter 2 eggs 1 3 eggs 1 cup chopped walnuts, 4 Tbsp. cocoa ⁄2 cup sour milk 8 oz. pkg. cream cheese optional 1 cup water Frosting: 2 tsp. vanilla Powdered sugar 2 cups flour 4 Tbsp. cocoa 2 cups sugar 6 Tbsp. milk Mix brownies according to directions using 3 eggs. Divide 1 ⁄2 tsp. salt 1 lb. powdered sugar batter in half and spread one half in greased 9x13 inch pan. 1 tsp. soda 1 tsp. vanilla Spread cream cheese which has been well beaten with vanilla over brownie batter in pan. Top with walnuts and chocolate chips. Boil butter, cocoa and water. While that is heating, mix flour, Spread remaining batter of nuts and chips. Bake at 350°F. for 45 sugar, salt and soda. Add dry ingredients to a mixture of eggs minutes or until toothpick inserted in center comes out clean. Cut and sour milk. Pour boiled liquid into mixture. Pour into jelly roll when cool. Sprinkle with powdered sugar if desired. pan. Bake at 350°F. for 20 minutes. While cake bakes, make the Joanne Udelhofen, Potosi frosting and pour over the warm cake. Ricki Gates, Platteville Rhubarb Surprise Pie 1 cup sifted flour 3 oz. pkg. strawberry Pumpkin Sheet Cake 1 tsp. baking powder gelatin 1 cup (2 sticks) unsalted 1 tsp. baking soda 1 1 ⁄2 tsp. salt ⁄2 cup sifted flour butter, melted 1 tsp. pumpkin pie spice 1 2 Tbsp. butter 1 cup sugar 1 cup milk ⁄2 tsp. salt 1 1 1 1 egg, beaten ⁄2 tsp. cinnamon ⁄2 cup pureed plain ⁄2 cup (1 stick) unsalted 1 3 cups diced raw rhubarb ⁄4 cup melted butter pumpkin (canned plain butter pumpkin) 8 oz. cream cheese Sift together 1 cup flour, baking powder and salt. Cut in 1 butter. Add egg and milk; mix. Press into greased 9 inch pie 2 cups granulated sugar ⁄3 cup milk plate. Arrange rhubarb in pie shell. Sprinkle gelatin on top. 2 large eggs 1 tsp. vanilla extract 1 tsp. vanilla extract 1 tsp. cinnamon Combine remaining ingredients; sprinkle on top of pie. Bake at 1 350°F. for 50 minutes or until rhubarb is done. 2 cups all-purpose flour 5 ⁄2 cups powdered sugar Joanne Udelhofen, Potosi Preheat oven to 350°F. Grease a 13x18 inch jelly roll pan with butter or spray with Baker’s Joy. In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and Applesauce Cake salt. Pour batter into prepared jelly roll pan and bake for 20 1 ⁄2 cup fat (lard) 2 tsp. soda minutes, or until a toothpick inserted in the center comes out 1 cup sugar 2 Tbsp. hot water clean. Frosting: In a large bowl cream butter and cream cheese 1 egg 2 cups applesauce until smooth. Beat in milk, vanilla extract and cinnamon on low 1 tsp. cinnamon 2 cups flour speed until combined. Then whisk in powdered sugar - beating 1 ⁄2 tsp. cloves 1 cup raisins on high until frosting is smooth. Spread frosting on top of cake. 1 ⁄2 tsp. salt Refrigerate cake until ready to serve, and let cake rest on counter Mix all together and bake at 350°F. for 25-35 minutes. for 10 minutes before serving to let it warm up just a little. Sharon A. Mathias, Potosi Dolores Paulson, Belmont Featuring Popcorn Tins for Holiday Gift Giving

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Taste Of The Tri-County, October 24, 2017 ❖ 26 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Coconut Meringue Pie Espresso Frosting on Chocolate Coffee Cupcakes Pastry for single crust 9 2 Tbsp. butter Cupcakes: 2 cups flour 1 inch pie ⁄2 tsp. vanilla extract 2 cups sugar 2 tsp. baking soda 2 ⁄3 cup sugar Meringue: 1 cup milk 1 tsp. baking powder 1 1 ⁄4 cup cornstarch 3 egg whites 1 cup brewed coffee, ⁄2 tsp. salt 1 1 ⁄4 tsp. salt ⁄4 tsp. cream of tartar room temperature Frosting: 2 cups milk 6 Tbsp. sugar 2 eggs 1 cup butter, softened 1 1 1 2 2 3 egg yolks, lightly beaten ⁄2 cup flaked coconut ⁄ cup vegetable oil 2 ⁄ cups powdered sugar 1 cup flaked coconut, 1 tsp. vanilla 2 tsp. vanilla 3 finely chopped ⁄4 cup baking cocoa 2 tsp. espresso powder powder Preheat oven to 425°F. On a lightly floured surface, roll dough to 1 Cupcakes: Preheat oven to 325°F. Cream together the sugar, a ⁄8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1 eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, ⁄2 inch beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked pastry with a double thickness of foil. Fill with pie combine the cocoa, flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture and continue weights, dried beans or uncooked rice. Bake on a lower oven to beat until completely mixed. Pour into a greased cake pan rack 20-25 minutes or until edges are golden brown. Remove foil and bake for 30-35 minutes until a toothpick comes out clean. and weights; bake 3-6 minutes longer or until bottom is golden Frosting: Beat together the softened butter and powdered sugar, brown. Cool on a wire rack. Reduce oven setting to 350°F. In a adding a little at a time until it is completely mixed. In a very small heavy saucepan, mix sugar, cornstarch and salt. Whisk in small bowl, combine the vanilla and espresso powder and stir milk. Cook and stir over medium heat until thickened and bubbly. until the powder has blended into the vanilla (it won’t completely Reduce heat to low; cook and stir 2 minutes longer. Remove from dissolve). Then add this mixture to the whipped butter and sugar, heat. In a small bowl, whisk a small amount of hot mixture into and continue to mix until it has evenly dispersed throughout the egg yolks; return all to pan, whisking constantly. Bring to a gentle frosting. If it’s too thick, add a small amount of water. boil; cook and stir 2 minutes. Remove from heat. Gently stir in , Platteville chopped coconut, butter and vanilla until butter is melted. For Melissa Salis meringue, in a small bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake 12-15 minutes or until the meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving. Jeanette Zee, Darlington

Lemon Bars 1 cup all-purpose flour 1 Tbsp. lemon juice 1 3 ⁄3 cup butter, softened ⁄4 tsp. lemon extract 154 Iowa St., Dodgeville, WI 1 1 ⁄4 cup confectioner’s ⁄2 tsp. baking powder 1 sugar ⁄4 tsp. salt (608) 935-3812 Topping: Confectioner’s sugar 2 eggs Orange peel strips, 1-3 1 cup sugar inches, optional Stop in to try one of our 2 Tbsp. all-purpose flour Preheat oven to 350°F. In a large bowl, beat flour, butter and delicious baked goods! confectioner’s sugar until blended. Press onto bottom of an ungreased 8 inch square baking dish. Bake 15-20 minutes or until lightly browned. For topping, in a large bowl, beat eggs,

sugar, flour, lemon juice, extract, baking powder and salt until adno=543053-01 frothy; pour over crust. Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioner’s sugar. If desired, sprinkle with orange peel strips. Jeanette Zee, Darlington

Taste Of The Tri-County, October 24, 2017 ❖ 27 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS Marshmallow Cereal Bars Ice Cream Sandwiches 7 cups cereal 4 Tbsp. unsalted butter 1 egg 1 pkg. devil’s food cake 1 10 oz. bag mini Non-stick cooking spray ⁄2 cup shortening mix 1 marshmallows Parchment paper ⁄4 cup butter, softened Ice cream, any flavor 1 tsp. vanilla In a large saucepan melt butter over medium/low heat. Add Preheat oven to 375°F. Beat egg, shortening, butter and vanilla marshmallows and stir until fully melted. Add cereal and mix until plus half the cake mix until smooth. Stir in remaining cake mix fully coated. Pour mixture into a pan coated with cooking spray or until smooth. Roll dough out and cut into any desired shape or parchment paper. Spray a rubber spatula with cooking spray and square. Bake 8-10 minutes. Poke holes in when fresh out of the evenly press mixture down to spread evenly into pan. Let mixture oven. Put ice cream between 2 cookies and freeze. cool then cut into squares and serve. Mary Miller, Barneveld Melissa Salis, Platteville Chocolate Chip Cheese Bars Rhubarb Dream Dessert 18 oz. tube refrigerated chocolate chip cookie dough 1 1 cup sifted flour ⁄4 cup flour 8 oz. pkg. cream cheese, softened 3 1 5 Tbsp. powdered sugar ⁄4 tsp. salt ⁄2 cup sugar 1 ⁄2 cup butter 2 cups finely chopped 1 egg 2 beaten eggs rhubarb 1 Cut cookie dough in half. For crust, press half of the dough 1 ⁄2 cups sugar onto the bottom of a greased 8 inch square baking pan. In a Blend flour, powdered sugar and butter together. Press into large bowl, beat the cream cheese, sugar and egg until smooth. 1 1 ungreased 7 ⁄2x11x1 ⁄2 inch pan. Bake in 350°F. oven 15 minutes. Spread over crust. Crumble remaining dough over top. Bake at Sift sugar, flour and salt, mix with eggs and rhubarb. Spoon onto 350°F. for 35-40 minutes or until a toothpick inserted near the crust and bake 35 minutes at 350°F. Serve warm with whipped center comes out clean. Cool on a wire rack. Refrigerate leftovers. cream or ice cream. Yield: 12-16 servings. Joanne Udelhofen, Potosi Dolores Paulson, Belmont Peppermint Stick Pie Snicker Doodles 1 2 1 3 pints (1 ⁄ quarts) peppermint ice cream ⁄2 cup shortening 1 tsp. cream of tartar 1 chocolate crumb pie shell 1 ⁄2 cup margarine, 1 tsp. baking soda 12 oz. jar fudge ice cream topping 1 softened ⁄4 tsp. salt Coarsely crushed candy canes, striped rounds or 1 1 ⁄2 cups white sugar Cinnamon peppermint candies 2 eggs Sugar 1 In chilled bowl, stir ice cream until softened. Spoon ice cream 2 ⁄2 cups flour onto pie shell evenly. Refreeze at least 4 hours. To serve, warm Mix shortening, margarine, sugar and eggs together. Add the the fudge topping in the microwave oven according to directions flour, cream of tartar, baking soda and salt. Form into balls. Roll on jar. Let pie stand 5 minutes at room temperature. Serve with in a mixture cinnamon and sugar. Bake on an ungreased cookie warmed topping. Sprinkle with crushed candies and enjoy. You sheet 8-10 minutes at 350°F. can even put the candies in the softened ice cream if you wish. Annibelle Aide, Highland Sandy Jerrett, Lancaster adno=542790-01

Look for our brand in your favorite retail store! Behind Ubersox Auto on Ubersox Drive, Platteville, WI adno=541620-01 www.ubersox.net • 608-348-5112 Taste Of The Tri-County, October 24, 2017 ❖ 28 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS Magic Cookie Bars Sour Cream Cookies 1 ⁄2 cup butter or 2 cups semi-sweet 1 cup shortening 1 tsp. salt margarine, melted chocolate morsels 2 cups sugar 3 tsp. baking powder 1 1 1 1 ⁄2 cups graham cracker 1 ⁄3 cups flaked coconut 3 well beaten eggs ⁄2 tsp. baking soda crumbs 1 cup chopped nuts 1 tsp. vanilla 3 Tbsp. sugar 14 oz. can sweetened 5 cups flour 1 tsp. cinnamon condensed milk 1 cup sour cream Cream shortening and sugar. Add eggs, vanilla, sour cream and Heat oven to 350°F (325°F. for glass dish). Coat 13x9 inch bak- mix well. Sift dry ingredients together and add to the creamed ing pan with non-stick cooking spray. Combine graham cracker mixture. Drop by teaspoon onto greased cookie sheet. Grease crumbs and butter. Press into bottom of prepared pan. Pour bottom of small glass and dip into the mixture of sugar and sweetened condensed milk evenly over crumb mixture. Layer cinnamon then press the cookie to flatten. Bake at 350°F. for evenly with chocolate chips, coconut and nuts. Press down firmly 10-12 minutes. Makes about 6 dozen. with a fork. Bake 25 minutes or until lightly browned. Cool. Cut , Belmont into bars or diamonds. Store covered at room temperature. Donna Zee Kathy Neumeister, Platteville Frozen Mint Chocolate Chip Pie 2 pre-made Oreo cookie 1 8 oz. container Cool Cherry Bars pie crust Whip (whipped cream) 1 (1.5 quart) container Chocolate sauce or 1 cup butter, softened Two 21 oz. cans cherry Mint Chocolate Chip Ice crushed Oreos for gar- 2 cups sugar pie filling Cream nish (optional) 1 tsp. salt Glaze: Soften ice cream until easy to mix with cool whip. Spread into 4 eggs 1 cup confectioner’s sugar cookie pie crust. Freeze for several hours. Optional: Top with 1 1 tsp. vanilla extract ⁄2 tsp. vanilla extract crumbled oreos or chocolate sauce. 1 1 ⁄4 tsp. almond extract ⁄2 tsp. almond extract Sarah Yunker, Highland 3 cups all-purpose flour 2-3 Tbsp. milk Preheat oven to 350°F. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread Family Hobby 3 cups dough into a greased 15x10x1 inch baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on wire rack. In a small bowl, mix confectioner’s sugar, extracts and enough milk to reach desired consistency; drizzle over top. Jeanette Zee, Darlington • Custom Solid Hardwood PERSONALIZED GIFTS Kitchen Cabinets • Precious Moments • Furniture • Custom Quilting • Free Estimates • Compare Our Prices! Apple Crisp 1 cup flour 4 cups chopped peeled 3 ⁄4 cup rolled oats apples 1 cup packed brown 1 cup sugar sugar 2 Tbsp. cornstarch 1 tsp. cinnamon 1 cup water 1 ⁄2 cup butter softened 1 tsp. vanilla extract Now Also Carrying Wolf Classic Home Products! Preheat oven to 350°F. In a large bowl combine the first 4 ingre- dients. Cut in butter until crumbly. Press half into greased 9 Tim & Jamie Weber, Owners inch square baking pan. Cover with apples. In a small saucepan, combine sugar, cornstarch, water, and vanilla. Bring to a boil. 608.568.3053 Cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake 60 minutes or until apples are 4291 Little Platte Lane, Platteville, WI 53818 tender. Serve warm with ice cream if desired. Yield: 8 servings. E-mail: [email protected] Peg Sturmer, Lancaster Fax: 608.568.3690 adno=540095-01 Taste Of The Tri-County, October 24, 2017 ❖ 29 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Turtle Cake Grandma Kay’s Christmas Cookies German Chocolate cake 1 stick butter 1 cup butter Frosting: mix 12 oz. bag semi-sweet 2 eggs, well beaten 1 lb. powdered sugar 14 oz. bag caramels chocolate chips 1 1 tsp. vanilla 2 egg whites 5 oz. can evaporated milk 1 ⁄2 cups chopped nuts 4 tsp. baking powder 2 large Tbsp. Crisco Mix cake as directed on cake mix package. Pour half this batter 1 tsp. salt 2 large Tbsp. butter into greased and floured 9x13 inch pan. Bake at 350°F. for 20 3 3 ⁄4 cups sifted flour Milk, to desired minutes. Meanwhile, place caramels, evaporated milk and butter 3 Tbsp. milk consistency in large pan. Stir over low heat until blended and creamy. Pour 1 caramel mixture over top of warm cake. Sprinkle chips and 1 cup 1 ⁄2 cups sugar Food coloring, if desired of the nuts over caramel mixture. Pour remaining batter on top Combine butter and sugar. Add eggs and vanilla. Add dry ingre- and sprinkle with remaining nuts. Bake 20 minutes more. dients alternately with milk. Chill the dough. Roll out on floured Mary Miller, Barneveld surface. Cut into shapes with cookie cutters. Transfer to a lightly greased cookie sheet and bake at 375°F. until golden brown. Fresh Strawberry Pie Cool. Decorate baked cookies with frosting. , Platteville .3 oz. pkg. sugar-free 1 cup chopped fresh Ricki Gates strawberry Jell-O strawberries 1 ⁄4 cup boiling water 9 inch graham cracker pie Two 5.3 oz. containers crust (lowfat) strawberry yogurt Chocolate Snowballs 3 8 oz. Lite Cool Whip (or ⁄4 cup butter, softened 1 cup chopped pecans or 1 any brand) ⁄2 cup sugar walnuts 1 In bowl, dissolve gelatin in the hot water; cool. Add yogurt; blend ⁄2 tsp. salt 1 cup (6 oz.) chocolate in. Fold in Cool Whip. Fold in strawberries. Spoon all into crust. 1 large egg chips Refrigerate at least 4 hours. Add sugar to berries for sweetness. 2 tsp. vanilla extract Confectioner’s sugar This is not a real sweet pie. 2 cups all-purpose flour SandyJerrett, Lancaster Preheat oven to 350°F. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips. Shape dough into 1 3 Ingredient Cake Mix Cookies inch balls; place 2 inches apart on ungreased baking sheets. Bake 1 18.25 oz. box of cake mix ⁄3 cup vegetable oil 15-20 minutes or until set and bottoms are lightly browned. Cool any flavor Frosting, sprinkles, 2 eggs powdered sugar optional on pans 2 minutes. Roll cookies in confectioner’s sugar. Cool Heat oven to 375°. Mix cookie ingredients together. Roll completely on wire racks. cookies into golf-ball sized balls and place them onto cookie sheet. , Darlington Cook for 7-9 minutes or until the edges start to brown. Cool Jeanette Zee completely, then add frosting and sprinkles, or dust with powdered sugar. For chocolate cake mix cookies, roll your balls of dough through a pile of powdered sugar before baking. , Lancaster Monster Cookie Bars Amanda Buschor 1 3 ⁄2 cup butter, softened 1 ⁄4 cups all-purpose flour 3 2 eggs, beaten 1 ⁄4 cups quick cooking 1 ⁄2 cup peanut butter oats 3 1 tsp. vanilla ⁄4 cup semi-sweet LLC 1 cup brown sugar chocolate chips Larry Teasdale, Broker/Owner, (608) 482-0437 1 tsp. salt 1 cup M&Ms adno=541988-01 6660 Hwy. E, Shullsburg, WI 1 tsp. baking soda (608) 965-3558 Pam Teasdale, Associate Broker Youth &Ag Building –Grant County Fairgrounds Preheat oven to 350 °F. Spray 13x9 inch baking pan with non- (608) 482-0438 916 E. Elm Street, Lancaster, WI stick cooking spray; set aside. Mix softened butter, eggs, peanut Karla Jerry, Salesperson butter and vanilla in mixing bowl. Add brown sugar, salt and (608) 482-0499 baking soda; beat well. Add flour & oats. Stir in chocolate chips For complete listings w/photos visit: and M&Ms. Put in prepared baking pan and bake at 350°F. for www.teasdalerealty.com 20-25 minutes.

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Taste Of The Tri-County, October 24, 2017 ❖ 30 ❖ Grant, Iowa, Lafayette Shopping News DESSERTS

Grandma Meudt’s Apple Crisp Italian Cornmeal Spritz Cookies 2 cups flour 1 cup melted butter 2 ⁄3 cup butter, softened 1 cup all-purpose flour 3 cups oats 1-2 Tbsp. vanilla 1 2 2 cups brown sugar 1 cup water ⁄2 cup sugar ⁄3 cup yellow cornmeal 2 Tbsp. cinnamon 4 Tbsp. cornstarch 2 large eggs Red candied cherries, 3 8 cups sliced apples ⁄4 cup white sugar 1 tsp. vanilla extract quartered 1 (Cortland) Dash salt ⁄2 tsp. almond extract In bowl, mix the flour, oatmeal, brown sugar, cinnamon and melt- Preheat oven to 325°F. In a large bowl, cream butter and sugar ed butter. In greased 9x13 inch pan, press down half of mixture. until light and fluffy. Beat in eggs and extracts. In another bowl, Preheat oven to 350°F. In pan, cook the cornstarch, vanilla, sugar, whisk flour and cornmeal; gradually beat into creamed mixture. water & salt until thickened. Put sliced apples in and mix. Pour Using a cookie press fitting with a flower or star disk, press dough mixture over crust in 9x13 inch pan. Sprinkle remaining mixture 1 inch apart onto ungreased baking sheets. Top with cherries. over apple mixture. Bake at 350°F. for 40-45 minutes. Serve warm Bake 9-11 minutes or until set. Remove from pans to wire racks with whipped cream or ice cream. to cool completely. Amanda Meudt-Gardner, Dodgeville Jeanette Zee, Darlington We would love to... Cook Up Some More Business! We Will Help You Create An Advertising Plan That Will Work For You!

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Taste Of The Tri-County, October 24, 2017 ❖ 31 ❖ Grant, Iowa, Lafayette Shopping News adno=537119-01