Ingredients2 pounds cubed beef stew meat3 tablespoons vegetable oil1/4 cup flour1 teaspoon garlic powder1 teaspoon onion powder4 cubes beef bouillon, crumbled1 1/2 cups red wine2 1/2 cups beef stock1 teaspoon dried rosemary1 teaspoon dried parsley1 teaspoon black pepper3 large potatoes, cubed4 carrots, cut into 1 inch pieces4 stalks celery, chopped1
Ingredients3 (8 ounce) packages cream cheese, softened1/2 cup sour cream1/2 cup white sugar1 teaspoon vanilla extract3 eggs1 (10 inch) prepared graham cracker crust1 cup pumpkin puree3/4 teaspoon ground cinnamon1 pinch ground cloves1 pinch ground nutmeg1/2 cup frozen whipped topping, thawed Directions1. Preheat oven to 325 F. 2. In a large
The Sons of the American Legion of Plano Post #395 will have an all-you-can-eat breakfast buffet from 8 a.m. to 11 a.m. Sunday, Nov. 19. Breakfast will be served at the American Legion Post at 510 E. Dearborn St. in Plano. The event is open to the public and in
Ingredients2 (14.5 ounce) cans French green beans, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (8 ounce) can sliced water chestnuts, drained and chopped2 (6 ounce) cans French fried onions1/2 cup shredded Cheddar cheese Directions1. Preheat oven to 350 F.2. Place green beans, soup, Cheddar cheese, and one can
The Aurora Navy League will be host to its 54th Annual Pearl Harbor Day Luncheon from 11:15 a.m. Monday, Dec. 4 at Lincoln Inn Banquets, Batavia. Tickets are $30 each and much be purchased no later than November 27. Further information contact Lisa Garcia at lisag@rcwegman.com or 630.486.9869. —Len Wass
Veterans in the Plano area are welcome to come to the Soup and Sandwich Luncheon from 11 a.m. to 1 p.m. Friday, Nov. 10 at the Plano Methodist Church, 219 N. Hale Street in Plano. There will be soup, bread, sandwiches, and dessert luncheon. The meal will be provided by
The Sandwich VFW Post #1486 will sponsoring a turkey dinner from 4 p.m. to 6 p.m. Saturday, Nov. 4 at The Sandwich VFW, 713 S. Main Street. Donations for the dinner are $14 for turkey, mashed potatoes and gravy, dressing, corn, dinner roll, and dessert. The dinner will be dine-in
Ingredients1 cup butter, softened1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract1 5/8 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 1/2 cups blueberries1/2 cup brown sugar1 teaspoon ground cinnamon1/2 cup chopped pecans1 tablespoon confectioners’ sugar Directions1. Preheat the oven to 350 F. Grease and flour a
Taste of Norway, an annual fall festival showcasing Norwegian food, music and crafts will be held from noon to to 3 p.m. on Sunday, Nov. 5, at St. Olaf Lutheran Church, 1233 Douglas Ave. in Montgomery. The public is invited. Admission is free. The sponsor is Sons of Norway Polar
Aurora Knights of Columbus Council No. 14929 will hold a spaghetti dinner from 4 p.m. to 8 p.m. Saturday, Oct. 28 at Our Lady of Good Counsel Catholic Church school cafeteria, 601 Talma Street in Aurora. The menu includes pasta, sauce (meat or meatless), homemade Italian sausage, garlic bread, salad
Ingredients1 (30 ounce) package frozen shredded hash brown potatoes, thawed1 teaspoon ground black pepper2 1/2 tablespoons olive oil2/3 cup shredded Cheddar cheese12 eggs2 tablespoons water8 slices cooked bacon, crumbled1/4 cup shredded Cheddar cheese Directions1. Preheat oven to 425 F and grease 24 muffin cups.2. Mix hash brown potatoes, black pepper,
Ingredients3 pounds Yukon Gold potatoes, thinly sliced3 cloves garlic, minced3/4 teaspoon salt1 cup heavy cream1 teaspoon black pepperA dash of nutmeg2 tablespoons white wine1/2 cups freshly shredded Swiss cheese Directions1. Preheat oven to 350 F. 2. In a bowl, put the swiss cheese and white wine and mix. Let it
The East High Football Old Timers Association will present the 78th annual dinner at 5:30 p.m. and dinner at 7 p.m. Thursday, Oct. 19 at Lincoln Inn Banquets Batavia, 1345 S. Batavia Avenue (Route 31) Batavia. Dinner ticket cost is $35 per person. East Aurora football teams to be recognized
Ingredients1/2 cup butter3 tablespoons olive oil1 large onion, chopped6 cloves garlic, diced1 pound ground beef1 pound mild sausage6 teaspoons Italian seasoning:1 1/2 teaspoons dried oregano1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon dried basil1/2 teaspoon dried rosemary1/2 teaspoon dried sage2 teaspoons salt optional1/2 teaspoon ground black pepper1 (29 ounce) can
The Sons of the American Legion of Plano Post #395 will hold an all-you-can-eat Breakfast Buffet from 8 a.m. to 11 a.m. Sunday, Oct. 15. Breakfast will be served at the American Legion Post, 510 E. Dearborn Street in Plano. The event is open to the public. The Sons of
Ingredients1 (30 ounce) package frozen shredded hashbrown potatoes, thawed1 teaspoon ground black pepper2 1/2 tablespoons olive oil2/3 cup shredded Cheddar cheese12 eggs2 tablespoons water8 slices cooked bacon, crumbled1/4 cup shredded Cheddar cheese Directions1. Preheat oven to 425 F and grease 24 muffin cups.2. Mix hash brown potatoes, black pepper, olive
Ingredients2 (8 ounce) packages cream cheese, softened1 1/2 cup white sugar1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated crescent rolls1 teaspoon ground cinnamon1/2 cup butter, room temperature1/4 cup honey Directions1. Preheat an oven to 350 F and grease a 9×13 inch baking dish with cooking spray. 2. Beat the
Loaves & Fishes Community Services is collaborating with the Downtown Naperville Alliance to take action on hunger during Hunger Action Month. Several downtown vendors will be host to food drives in their stores and collect dry goods from customers. A drive-through food drive will be scheduled 9 a.m. to 11
Ingredients1 cup whole wheat or white flour1/2 teaspoon salt1/8 teaspoon white pepper, or to taste1/8 teaspoon black pepper, or to taste2 pounds chicken breast cutlets2 tablespoons canola oil2 tablespoons extra-virgin olive oil2 cups chicken broth2 tablespoons fresh lemon juice3 garlic cloves, minced1 (12 ounce) jar quartered marinated artichoke hearts, with
Ingredients2 teaspoons olive oil3 tablespoons finely chopped onion1 (15.5 ounce) can black beans, drained and rinsed1 (10 ounce) can whole kernel corn, drained1/2 tablespoon brown sugar1/4 cup salsa1/4 teaspoon red pepper flakes2 tablespoons butter8 (8 inch) flour tortillas1 1/2 cups shredded Monterey Jack cheese Directions1. Heat oil in a large
