Marking 200 years of Norwegian immigration to the U.S., Northern-Illinois Norwegian-Americans have published a cookbook. “Fox River Settlement Heritage Recipes,” a collection of family recipes, is sponsored by Sons of Norway Polar Star 5-472 Lodge, Montgomery and Cleng Peerson Lodge 5-525, Ottawa. The 120-page softbound book (Morris Press Cookbooks, Kearney,
Ingredients1 pound ground beef1 small onion, diced1 clove garlic, minced1 (4 ounce) can green chiles1 (1 ounce) packet taco seasoning mix1 (16 ounce) bag frozen corn1 (12 ounce) can black beans, drained1 (12 ounce) bag shredded Mexican cheese1 (16 ounce) package frozen tater tots1 (12 fluid ounce) can enchilada sauce
Ingredients2 pounds white chocolate30 small peppermint candy canes Directions1. Line a large jellyroll pan with foil. 2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. 3. Place candy canes in a plastic
Ingredients3/4 pound breakfast sausage1/8 cup minced onion1/8 cup minced green bell pepper1 (12 ounce) can biscuit dough3 eggs, beaten3 tablespoons milk1/2 cup shredded Monterey Jack cheese Directions1. Preheat oven to 400F. 2. In a large, deep skillet over medium-high heat, combine sausage, onion, and green pepper. Cook until sausage is
Ingredients1 cup butter, softened2 cups white sugar4 eggs1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt2 cups fresh peaches, pitted and chopped Directions1. Preheat oven to 325 F and butter a 10 inch bundt pan and coat with white sugar. 2. In a large bowl, cream together
Ingredients1 pound ground beef1/2 cup chopped onion1/2 cup chopped green bell pepper1/4 cup finely chopped carrots2 cloves garlic, minced1 (15 ounce) can tomato sauce1/2 teaspoon dried oregano1/2 teaspoon dried basil5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.1 cup cottage cheese1 egg, beaten3/4 cup shredded mozzarella cheese1/4 cup grated Parmesan
Ingredients1 pound ground beef1 egg1/4 cup bread crumbs1/8 teaspoon ground black pepper1/2 teaspoon seasoned salt1/2 teaspoon onion powder1/2 teaspoon garlic powder1 teaspoon dried parsley flakes1 teaspoon Worcestershire sauce1 tablespoon vegetable oil1 cup thinly sliced onion2 tablespoons all-purpose flour1 cup beef broth1 tablespoon cooking sherry Directions1. In a large bowl, mix
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 cups macaroni1/3 cup Italian-style salad dressing1/2 cup sour cream1 cup mayonnaise1 onion, chopped2 stalks celery, diced1/2 teaspoon garlic powder1 teaspoon salt1/2 teaspoon dill1/8 teaspoon lemon juice1/2 teaspoon ground black pepper2 (6 ounce) can tuna, drained Directions1.Cook pasta in a large pot of boiling salted water until done. Drain. 2.
Ingredients1 1/2 pounds lean ground beef1 bunch green onions, finely chopped1 diced fresh jalapeno pepper1/4 cup water1 (1.25 ounce) package taco seasoning1 cup plain yogurt1 (10.75 ounce) can condensed cream of chicken soup2 cups shredded mozzarella cheese1/2 cup black olives6 (6 inch) corn tortillas Directions1. Preheat oven to 350 F.
Although Oswego’s Little White School Museum is closed to the public due to the on-going pandemic, that’s not stopping them from spreading a little Christmas cheer during this holiday season. Each year, the Museum has been host to its popular “Toys from the Attic” special seasonal exhibit featuring vintage toys
Ingredients 1/4 cup butter 1/4 cup olive oil 3 tablespoons minced garlic 3 tablespoons soy sauce 1/2 tablespoon balsamic vinegar 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin 1 teaspoon dried parsley Directions 1. Preheat oven for 375F and lightly grease a baking pan.
Ingredients 1 cup rinsed quinoa 2 cups chicken broth 4 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1 small onion, chopped 2 skinless, boneless chicken breast halves, cut into strips 1 zucchini, diced 1 tomato, diced 4 ounces crumbled feta cheese 8 fresh basil leaves 1 tablespoon lime juice
Ingredients 1 (12 fluid ounce) can frozen apple juice concentrate, thawed 1 cup apple cider 4 pounds Macintosh apples – peeled, cored and chopped 3/4 cup dark brown sugar 1/2 cup apple brandy (apple cider can be a substitute) 1 1/2 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon
Ingredients 1 (15 ounce) can pumpkin puree 4 eggs 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 2/3 cup water 2 cups sugar 3 1/2 cups flour 2 teaspoon baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon vanilla extract 1/4 teaspoon pumpkin spice 1 cup walnuts 1/2
Ingredients 2 tablespoons butter 1/4 cup finely chopped onion 2 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1 (8 ounce) package elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup colby cheese Directions1. Preheat oven to 350 F.2. Bring a pot
Ingredients 1 1/2 cups red wine vinegar 1/2 cup dry red wine 2 onions, sliced 2 carrots, sliced 1 bay leaf 1/8 teaspoon whole allspice 3 whole cloves 1 tablespoon black peppercorns 1 tablespoon salt 4 pounds rump roast 1/2 cup butter 1 tablespoon vegetable oil 5 tablespoons all-purpose flour
Ingredients 1/2 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves 7 tablespoons butter 6 tablespoons olive oil 2 cups white button mushrooms, sliced 1 shallot, diced 3/4 cup Marsala wine 4 cloves of garlic, minced
Ingredients 1 1/2 pounds orange-fleshed sweet potatoes 1 tablespoon vegetable oil 1 onion, chopped 1 (2 inch) piece fresh ginger root, thinly sliced 1 tablespoon red curry paste (or to taste) 1 (15 ounce) can unsweetened coconut milk 3 cups chicken broth 3 1/2 tablespoons lemon juice 1 teaspoon sea
Ingredients 3 cups macaroni 1/3 cup Italian-style salad dressing 1/2 cup sour cream 1 cup mayonnaise 1 onion, chopped 2 stalks celery, diced 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon dill 1/8 teaspoon lemon juice 1/2 teaspoon ground black pepper 2 (6 ounce) can tuna, drained Directions1. Cook
