Ingredients2 cups frozen peas and carrots2 cups frozen green beans1 cup sliced celery1.2 cup butter2/3 cup all-purpose flour1 teaspoon salt1 teaspoon ground black pepper1/2 teaspoon celery seed1/2 teaspoon onion powder1/2 teaspoon Italian seasoning1 3/4 cups chicken broth1 1/3 cups milk4 cups cubed cooked turkey meat – light and dark meat
The Sons of the American Legion of Plano Post #395 will be host to an All-You-Can-Eat Breakfast Buffet from 8 a.m. to 11 a.m. Sunday, Nov. 21, at American Legion Post, 510 E. Dearborn Street in Plano. Menu items include scrambled eggs, egg casserole, potatoes, bacon, sausage, biscuits and gravy,
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
Gratitude is the theme of the month and yet so often during the holiday season, the struggles of our neighbors in need can seem amplified. Although the more fortunate individuals assemble wish lists and stores advertise the abundance and charms of a sparkling holiday season, others simply cannot make ends
Ingredients3 red bell peppers, sliced lengthwise1 tablespoon olive oil1 onion, finely chopped1 tablespoon minced garlic1 teaspoon ground cumin1 teaspoon salt1/2 teaspoon ground black pepper1 (16 ounce) can diced tomatoes, drained and juice reserved1 cup chicken broth3/4 cup quinoa1/2 carrot, grated1 (14 ounce) can black beans, rinsed and drained1 (6 ounce)
A group of 32 volunteers recently walked through the Ron Ory Community Garden Plots to glean any leftover vegetables following the close of the 2021 gardening season. The volunteers collected 1,705 pounds of produce which was donated to Loaves and Fishes Community Services. Additionally, over the Summer, donations including the
A Thank You Veterans luncheon will be held from 11 a.m. to 1 p.m. Friday, Nov. 5, at the Fox Valley Park District’s Prisco Community Center, 150 W. Illinois Avenue in Aurora. The public is invited. Deadline to register online at wherefunbegins.org is Friday, Oct. 29. The event will open
Aurora Knights of Columbus Council 14929 will hold a benefit spaghetti dinner fundraiser Wednesday, Oct. 27, from 4:30 p.m. to 6:30 p.m. at Luigi’s Pizza, 732 Prairie Street in Aurora. The public is invited. Parking is free. Patrons may dine in or take carryouts. The menu includes spaghetti with meatballs,
Ingredients2 eggs1/3 cup and two tablespoons hickoryflavored barbeque sauce2 cloves garlic, minced, or to taste2 chipotle chilies in adobo sauce, minced,or to taste2 teaspoons adobo sauce1 teaspoon kosher salt1 teaspoon coarse ground black pepper1/2 teaspoon celery salt1/2 teaspoon ground cumin1 tablespoon Worcestershire sauce1 onion, chopped1/2 cup dry oatmeal2 pounds lean
The American Legion Riders Post #181 from Sandwich is sponsoring a Baked Potato Lunch Saturday, Oct. 30 at the Sandwich VFW, 713 S. Main Street. Serving times are from 11 a.m. to 2 p.m. for dine in/carry out. Donations are $8 for a baked potato topped with your favorite toppings
Ingredients1/2 cup olive oil6 cloves garlic, sliced1 teaspoon red pepper flakes1 (28 ounce) can diced tomatoes with garlic and olive oil1/2 cup tomato sauce1 bunch fresh basil, chopped1 (12 ounce) package dried penne pasta2 eggs2 cups bread crumbs1 teaspoon garlic powder1/4 cup grated Parmesan cheese1 teaspoon salt1 teaspoon pepper1 pound
Aurora Area Interfaith Food Pantry’s mobile pantry will be host to a drive-thru giveaway Saturday, Oct. 16, from 10 a.m. to noon at White Oak Library parking lot in Crest Hill. The public is invited. Identification is not required. Rebecca Dunnigan, Interfaith community outreach and program director, said mobile pantry
Ingredients1 pound lean ground beef1/2 cup finely chopped onion1/4 cup chopped green bell pepper1 (14.5 ounce) can canned tomatoes1 cup water3/4 cup uncooked long grain rice1/2 cup chile sauce1 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon Worcestershire sauce1 pinch ground black pepper1/2 cup shredded Cheddar cheese2 tablespoons chopped fresh cilantro Directions1.
Ingredients4 tablespoons unsalted butter2 cups chopped onions1 pound fresh mushrooms, sliced2 teaspoons dried dill weed1 tablespoon paprika1 tablespoon soy sauce2 cups chicken broth1 cup milk3 tablespoons all-purpose flour1 teaspoon saltground black pepper to taste2 teaspoons lemon juice1/4 cup fresh parsley, finely chopped1/2 cup sour cream Directions1. Melt the butter in
Ingredients1 1/2 pounds orange-fleshed sweet potatoes1 tablespoon vegetable oil1 onion, chopped1 (2 inch) piece fresh ginger root, thinly sliced1 tablespoon red curry paste (or to taste)1 (15 ounce) can unsweetened coconut milk3 cups chicken broth3 1/2 tablespoons lemon juice1 teaspoon sea salt1 tablespoon toasted sesame oil1/2 cup chopped fresh cilantro
Ingredients2/3 cup milk1/3 cup dried bread crumbs4 skinless, boneless chicken breasts5 tablespoons butter1 cup chicken broth1 3/4 cups heavy whipping cream1 (4 ounce) jar sliced pimento peppers, drained3 cloves of garlic, minced1 cup grated Parmesan cheese1/2 cup chopped fresh basil1/8 teaspoon ground black pepper Directions1. Place milk and bread crumbs
The Just Food Initiative of the Fox Valley will hold a fundraiser with Katerina’s Authentic Greek Cuisine of Batavia Food pickup will take place between noon and 5 p.m. this Thursday, Sept. 16 at Lumes Restaurant, 1902 Fabian Parkway, Batavia. Pick up will be at the front door of Lumes
Ingredients3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder1 tablespoon ground cinnamon3 eggs1 cup vegetable oil2 ¼ cups white sugar3 teaspoons vanilla extract2 cups grated zucchini1 cup chopped walnuts Directions1. Preheat oven for 375F and lightly grease a baking pan. 2. In a microwave safe bowl, mix the
Ingredients3 tablespoons soy sauce3 tablespoons tomato sauce1 tablespoon peanut oil2 cloves garlic, peeled and minced1 pinch ground black pepper1 pinch ground cumin6 skinless, boneless chicken breast halves – cubed1 tablespoon vegetable oil1/4 cup minced onion1 clove garlic, peeled and minced1 cup water1/2 cup chunky peanut butter2 tablespoons soy sauce2 tablespoons
Are you interested in saving money on groceries and prolonging the life of your food? Fox Valley residents John and Char Johnson-Dunlop will make a presentation at 11 a.m. Saturday, Sept. 11, at the Gail Borden Public Library, 751 W. Bowes Road, Elgin, for the program “I’m Freezing! Hope You
