Radio Red

by Mark R Hunter

 

Radio Red by Mark R Hunter is a fun romp through the inner workings of a low budget radio station. It has everything I want in a book – a touch of romance, a touch of mystery, and plenty of laughs!

From the opening scene, to the final chase scene, I enjoyed everybody in this fast-moving story. Jumping to conclusions is my favorite form of exercise, so I especially loved it when poor Aaron thinks the Stephan King book he is reading has come to life.

Radio Red bounces quickly, extricating Aaron and Kirsten from imagining they are in the middle of a terrifying movie scene to Kirsten learning how to operate a radio station. She becomes comfortable in her on-air persona and masters operating the studio machines and the remote studio. As soon as she starts thinking she might like working at the radio station, she becomes the target of  a mad saboteur. Kirsten battles wits with the vandal as she tries to discover who is trying to set her up to take the blame for ruining the radio station.

Peopled with some entertaining minor characters to keep things moving, this story is a very fast read. Radio Red is peopled with characters that could easily be my real-life neighbors

Aaron and Kirsten end up falling in love against their will. In between all the silly hijinks of the humans – was it Dear Abby or Shakespeare who said the path of true love never runs smooth? But then again, why should humans get to have all the fun? After all, the Lake Bellaire Plaid Sock Monster could easily become a worthy villain in its own right – as long as nobody decides to call out the National Guard to attack it.

Good escape fiction wraps up all the loose ends in a satisfying manner, and I really enjoyed the way Radio Red tied that bow!

 

 

 

 

Available from Amazon:

 

 

Available from the author’s website:

http://www.markrhunter.com/

 

http://www.markrhunter.com/RadioRed.html

 

Radio Red by Mark R Hunter really should be available at your local public library! If it is not, ask them to order a copy, because this book is fun.

 

 

The South Dakota State Railroad Museum

 

Nestled in the Black Hills of South Dakota, the South Dakota State Railroad Museum fascinates the young — and the young at heart – with an amazing operational HO scale railroad. It features places you can really identify from both North and South Dakota – and features something interesting for everyone!

 

 

The name of the Museum sounds like their funding is provided by the State of South Dakota, but that is not the truth. In fact,  all funds for operations, materials, and railroad items have all been donated along with grants and fundraising event and hours of volunteer participation.

It is the South Dakota State Railroad Museum, Ltd, a not-for-profit 501c3. The museum was established for the purposes of preservation, education, and promotion for South Dakota’s railroad history.

 

 

From the brochure: “You will see locomotives and rolling stock from many of the railroads that have and are still operating in South Dakota, plus replicas of other famous trains from around the United States. There are also numerous scale buildings and scenes from around the State and region that you may recognize.”

 

 

It is located right next to the Black Hills Central/1880 Train depot in Hill City, South Dakota

 

 

In 2004, the museum started out in an unused former Pullman sleeper on the 1880 Train’s property in Hill City, SD.

 

 

If you are planning a Mount Rushmore vacation, this is another family friendly excursion you need to add to the itinerary.

 

The Pen Pal Project

 

 

 

Late August

 

 

“Letter writing is becoming a lost art,” said Mrs. Olson, standing in front of the 8^th grade English class. “Between using email and sending instant messages to contact friends, most students never find themselves with any reasons to write real letters any more. This class will solve that problem this year.”

Christy Phillips raised her eyebrows. Letters? Christy knew all about boring old letters. Christy had spent her entire life as a military brat. Whenever she finally made a few good friends, they almost always moved away. The times the friends did not move away, it was Christy herself that moved.

Christy had learned that her friends usually promised to write letters regularly when they moved, but it never worked. Sometimes they did write once or twice, but the exchange of letters did not last very long. After a few letters back and forth, kids always made new friends and lost interest in writing.

“Pen pals might start out excited about the idea, but they always seem to lose interest in writing,” Mrs. Olson continued. “Several times, we have had units that require students to mail letters to people, but often the people receiving the letters do not write back.”

Christy sat up straighter in her seat. Now Mrs. Olson was making sense. Spending her free time writing a letter and then receiving no answer back at all was no fun. Christy was interested in hearing how Mrs. Olson was going to solve THAT one.

“This will solve that problem,” announced Mrs. Olson. She held up a cardboard box.

It just looked like a heavier version of one of those boxes that the department stores used for gift-wrapping shirts to Christy. How was a cardboard box going to make somebody write back?

Sitting behind Christy, her friend Bjorn snickered. “Is she going to hit them with the box if they don’t write back?” whispered Bjorn.

Mrs. Olson heard him. Instead of getting angry, she just smiled. “No, Bjorn,” she said, picking up her grade book. “We will hit them with THIS instead. It is a joint project between two different school classes, and this time, the pen pal letters are part of their English grade, too.”

This project might work, thought Christy. Mrs. Olson explained that both classes will write letters once a week and both teachers would get copies of the letters to grade. Teachers loved to grade stuff, thought Christy.

Christy was relieved to hear that the copies would be something the teachers did on the copier. It would be awful if they had to copy the same letter over and over! Since these letters were a required part of their class work, then Christy figured she would at least get one answered letter back.

“The original letters will go between the pen pals,” explained Mrs. Olson. “All corrections are made on the two copies. That way, you will also get the chance to see how two different teachers make their corrections.” She nodded at the class. “You may begin now.”

Christy stared at the blank sheet of paper in front of her. Mrs. Olson certainly did not waste any time. Now Christy was supposed to instantly have something interesting to say in a letter to a girl she had never met, in a town she had never heard of?

On the chalkboard, Mrs. Olson wrote:

Who you are

How you got to school

What you are wearing

One question about their school

One fact about your school

 

Why not? Thought Christy. This was easy enough.

 

Christy Phillips

Erik Hill Middle School

Minot, North Dakota

 

Patty Garcia

Kennedy Middle School

Albuquerque, New Mexico

 

August 23

Dear Patty,

 

Hi. How are you? I am fine.

 

Lame start, thought Christy. But how else can you begin a letter? Especially a letter to a stranger, and all she knew about Patty was her name and the fact that she was also in an English class. Christy was glad she had drawn the name of another girl from the box. It would have been even harder to think up something to say to a strange boy.

“Maybe that list from Mrs. Olson of stuff to include in the letter was a good idea after all,” whispered Christy, turning her head towards Bjorn.

Bjorn nodded in agreement. “I don’t know this guy at all.”

Christy turned back to her letter. OK, she thought, just answer these questions and finish before time runs out. It was weird to think that Patty was writing the same letter at the same time, but that made it more exciting, too.

 

I am Christy Phillips and I am in the 8^th grade at Erik Hill Middle School. I had to walk to school today, because it was not cold out. I only get a ride to school if it is really cold or if it is raining.

I am wearing my new red shirt and a pair of new jean shorts. It is the first day of school here, and it is going to get hot today.

When does your school start? We start at 8:45 here, unless you have band. If you have band, you have to start school at 7:30. Are you in band? I am not very musical, so I don’t play in band or the orchestra. I don’t even sing in the choir.

 

“Five minute warning, so finish up your letters,” announced Mrs. Olson.

The class groaned. Christy was glad to see that when she looked around the room, nobody else seemed to have much longer of a letter written than she did.

 

Our teacher is Mrs. Olson, and she said we have to end here. Write back soon!

 

Sincerely,

Christy Phillips

 

Creating a perfectly balanced pasta meal fits well within the parameters of the new Dietary Guidelines for Americans and the My Pyramid Food Guidance system. As the low-carb diet craze fades, it is time to reconsider the grain. Grain products, such as pasta, offer many vital nutrients.

Trying to eat three or more servings of whole grains each day may seem like another major hurdle for some people, especially since the average American now gets only one.  But the goal is to replace refined grains with whole-grain products and decrease the consumption of refined grains by two or three servings.

The American Institute for Cancer Research (AICR) recommends giving whole grains a prominent place at the table. New research shows that whole grains have powerful antioxidants – cancer-fighting agents – that have gone undocumented for years.

The New American Plate approach to eating, created by AICR, fills at least 2/3 of the plate with a variety of plant-based foods – whole grains, fruits, vegetables and beans – and leaves the remaining 1/3 (or less) of the plate for animal protein. At the same time, the New American Plate remodels meals so they are higher in fiber and lower in fat and calories than the traditional American meal.

Anyone who considers Italian to be their favorite cuisine can feel good about eating the Italian way while benefiting from a healthy diet and lifestyle. The Italian lifestyle is defined by a love of good food, a passion for flavor, and a vibrant lifestyle. Eating and living Italian style is a way of life that can be enjoyed anywhere, all year around.

Though Italian culture emphasizes eating for enjoyment, the Italian diet also happens to be one of the healthiest in the world. The Italian eating style incorporates fresh, wholesome foods that are rich in nutrients and low in unhealthy fats.

Italian cooking is much easier than many people think. Most pasta dishes are fast and easy to prepare. Some people might think of pasta as fettuccine smothered in fat-laden cream sauce, but traditional pasta meals are fresh, light, and easy to put together with nutritious, seasonal ingredients. Pasta is a perfect delivery system to get many healthy foods in your diet — such as a variety of colorful vegetables, tomato sauce, olive oil, fish and lean cuts of poultry. And pasta is low in sodium and cholesterol-free, as well as a good source of thiamin, folic acid, iron, riboflavin and niacin.

Pasta also ranks among children’s favorite foods. Experiment with different variations on pasta meals to keep dinnertime interesting and healthy. For many more authentic pasta meal recipes as well as tips on eating, cooking and living the Italian way, visit the new Barilla America website at www.barillaus.com.

 

Farfalle With Chicken and Chard (photo sent)

Serves 4–6

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

2 teaspoons salt, divided

1/4 teaspoon freshly ground black pepper, divided

3 tablespoons extra virgin olive oil

1 small onion, chopped

1 orange bell pepper, chopped

2 cloves garlic, minced

1/2 bunch Swiss chard, ends removed and leaves torn

1 cup chicken broth

1 box Barilla Farfalle

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped parsley

 

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic. Cook and stir 5 minutes.

Fill large pot with lightly salted water and bring to boil.

Add chard to skillet and vegetables and stir, mixing thoroughly until wilted.

Add chicken broth and remaining salt and pepper. Cook until chicken is cooked through.

While broth is heating, cook farfalle. Drain and return to pot.

Add chicken mixture to hot farfalle; toss. Transfer to serving platter and sprinkle with cheese and chopped parsley.

Courtesy of Barilla Pasta

 

 

Spaghetti with Salsa Cruda

1 1/4 lb. ripe tomatoes, seeded and diced  (about 4 cups)
1 teaspoon salt
1/4 cup finely chopped red onion
3 Tablespoons extra virgin olive oil, divided
1/4 cup coarsely chopped flat parsley
2 Tablespoons coarsely chopped fresh basil
3/4 lb. whole-grain spaghetti
Freshly ground pepper

 

In a glass, ceramic, or plastic bowl, combine the tomatoes with the salt, onion and 2 tablespoons of the oil. Set aside for 15 minutes.

Meanwhile, boil a large pot of water and cook the spaghetti al dente according to package directions. Drain the spaghetti and turn it into a large, warm serving bowl. Toss the pasta with the remaining tablespoon of oil to keep it from sticking together.

Mix the parsley and basil into the tomatoes. Season generously with pepper. Pour the salsa cruda over the warm pasta. Toss the entire mixture to blend well. Serve immediately.

Makes 5 servings.

Courtesy of the American Institute for Cancer Research

 

Classic Tuna Noodle Casserole (photo sent)

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Celery Soup  (regular or 98% fat free)

1/2 cup milk

1 cup cooked peas

2 tablespoons chopped pimiento (optional)

2 cans (about 6 ounces each) tuna, drained and flaked

2 cups hot cooked medium egg noodles

2 tablespoons dry bread crumbs

1 tablespoon butter or margarine, melted

 

Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart casserole.

Bake at 400F for 20 minutes.

Stir. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot. Serves 4

Courtesy of Campbell’s Red and White Soups

 

 

Pasta with Fresh Tomatoes and Herbs

3 medium fresh tomatoes, chopped

4 ounces feta cheese, crumbled

1/2 cup kalamata olives, chopped

1/2 cup red onion, finely chopped

1/4 cup fresh basil, chopped

2 Tablespoons fresh oregano, chopped

2 large garlic cloves, minced

1 Tablespoons olive oil

12 ounces whole wheat penne, freshly cooked

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese to taste

 

In a bowl large enough to hold the pasta, combine first eight ingredients.  Add freshly cooked pasta and toss well.  Season with pepper to taste.  Top with Parmesan cheese.  Serve immediately.

Makes 4 servings.

Courtesy of the American Institute for Cancer Research

 

Italian Turkey Sausage With Pasta

1 package Honeysuckle White or Shady Brook Farms Hot or Sweet Italian Turkey Sausage

2 tablespoons olive oil

1 medium onion, chopped

2 cans (14-1/2 ounces each) whole peeled tomatoes with juice, broken up

1 package (16 ounce) penne, rotelle or fusilli pasta, cooked according to package directions

1 cup (8 ounces) Mozzarella cheese, cut into 1/2-inch pieces

 

Slice open package with sharp knife; remove sausage casings. Heat oil in large nonstick skillet over medium-high heat. Cook onion until softened, about 5 minutes. Add sausage and tomato; crumble sausage. Cook, stirring constantly until sauce is thickened, about 20 minutes. In large bowl, mix cooked pasta with meat sauce. Top pasta with cheese and serve.

Courtesy of Honeysuckle White and Shady Brook Farms

 

Pasta Presto

4 ounces whole-wheat spiral pasta, such as fusilli or rotini

2 Tablespoons extra virgin olive oil, divided

1 large onion, preferably red, chopped

2 large garlic cloves, finely chopped

1 cup fresh tomatoes, seeded and diced

12 sun-dried tomato halves, softened in water, drained and minced

1 teaspoon dried oregano, or to taste

Pinch, dried red pepper flakes, or to taste

1 can (15 ounces) cannelini beans, rinsed and drained

1 can (6 ounces) light tuna in olive oil, (preferably imported), drained

1 Tablespoons small capers, rinsed and drained

Salt and freshly ground black pepper, to taste

Minced flat-leaf parsley leaves (optional)

 

Heat a large pot of water over high heat.  When the water boils, stir in the pasta and cook according to package directions.

Meanwhile, heat 1 tablespoon of the oil in the skillet over medium-high heat.   Sauté the onion until translucent, 4 minutes.  Add the garlic and cook until the onion is soft, 3 minutes longer.  Mix in the fresh and sun-dried tomatoes.  Add oregano and pepper flakes to taste.  Mix in the beans, tuna and capers to combine well.  Season to taste with salt and pepper. Cook, breaking up the tuna, until mixture is completely heated through.  Cover and set aside.

Drain the cooked pasta in a colander. Add it to the skillet along with the remaining oil.  Toss and, if desired, garnish with parsley.

Makes 4 servings.

Courtesy of the American Institute for Cancer Research

 

2017-2018 Belles n’ Beaux schedule

August 7, 2017
Jerry Junck – Eagles 7:30 PM
September 16
Arnold Strebe – Bismarck Senior Center
October 7
Larry Pfennig – Bismarck Senior Center
October 21
Larry Pfennig – Bismarck Senior Center
November 4
Larry Pfennig – Bismarck Senior Center
(Kuchen)
November 18
Roger McNeil – Bismarck Senior Center
Dec 2
Doc Brooks – Bismarck Senior Center
Dec 16
Larry Pfennig – Bismarck Senior Center
Christmas Potluck
Dinner 6:00 PM – Dance 7:30 PM
2018
January 6
Larry Pfennig – Bismarck Senior Center
January 20
Larry Pfennig – Bismarck Senior Center
February 3
Larry Pfennig – Bismarck Senior Center
Feb 17
Doc Brooks – Bismarck Senior Center
March 3
Larry Pfennig – Bismarck Senior Center
Annual Meeting
Potluck 6:00 PM – Dance 7:30 PM
April 8
Larry Pfennig – Bismarck Senior Center
(dangle dance)
April 21
Lurita Fugier – Bismarck Senior Center
April 28
ND State Square and Round Dance Convention
May 5
Larry Pfennig – Bismarck Senior Center
May 19
Arnold Strebe – Bismarck Senior Center

I used to watch the local television news religiously. Now we no longer have a local television station, but we do have a new local newspaper editor that is stirring the pot.

This is an exciting development. Many years ago, when I was young and cute and wore a much-smaller clothing size, I was contributing columnist for the local paper. I occasionally had a “church” story to cover, but I mostly wrote about food and the military. When people questioned how those two things fit together, I laughingly pointed out that the military is filled with young men and young men really like to eat.

I loved the job.

I wrote feature stories, which meant that I got to talk to fun people about the very things that they were passionate about. Everybody I meet has at least one incredibly interesting story to tell, and it is always fun to share those stories with the world.

However – there is **always** a “but” in the tale – after a while, I started thinking we could use a little bit of Woodward and Bernstein around here. There were some things happening in town that just seemed “wrong” to me, and I thought it was time to mention them.

While interviewing a local social worker on a totally-non-social-service-job-related subject, we started talking about the lack of a homeless shelter in Minot. She gave me a few names of people to contact, and I gathered some info about the looming iceberg. At the time, there were no resources or programs available for homeless people in the city. The editor at that time killed the story, because the official city position was that Minot had no homeless people.

Several years later, the city did start addressing the problem – but if the current editor had been on the job in the 90s, it would have been addressed much sooner. The city still does not have a true homeless shelter, but there is at least **something** available to provide help now.

He has raised some local issues in the paper that need to be addressed:

Poor snow removal in the city

Seriously questionable dealings with the county commission and suspended sheriff

Flood control boondoggle

Seriously questionable dealings with the city council and the downtown parking garages

The horrible new garbage contract

Now is an exciting time to be a subscriber to the local paper. The days of tugging the forelock are over, the gloves are off, and life in Minot is bound to get very interesting.

Hang on to your hat!

 

 

 

 

 

This interview was actually conducted long ago, but the information is still valid today.

An entirely new group of young children can now benefit from the same recipes and ideas!

Small children need great nutrition, as their minds and bodies are growing.

 

 

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What is Family Style Meal Service?

Family style meals are where the food is placed on the table in serving bowls. Each person takes what they want, and then passes the serving bowl to the next person. Through this type of service, children learn to share, develop hand-eye coordination and motor skills. Small children will need some assistance in serving and passing the bowls of food, but can certainly express a preference for which foods they want on their plates. This lets them take responsibility for deciding what they will eat and how much they will eat.

---

 

Feeding the Small Ones Right

 

Small people have their own special dietary needs, said Pat Anderson, Executive Director of Nutrition for North Dakota Daycare Children.

“The first two years, we are setting the building blocks for a lifetime of eating,” said Anderson. “You want to formulate good eating habits, so you want to expose them to a variety of foods.”

Children are in charge of what and how much they eat; parents are in charge of where they eat, when they eat, and how the food is prepared. This division of responsibility is important, said Anderson.

“The child’s role is probably very challenging for us,” said Anderson. “It is up to the child to choose which of the foods served they will eat and how much they will eat.”

“You cannot make a toddler eat something,” said Anderson. “It is a losing battle.”

The important role of the family is teaching the child to eat at scheduled times, said Anderson. “As a child moves from infant to toddler, they are exposed to the family meal structure. Plus snacks—they have small tummies and need to eat small portions.”

The danger is when toddlers are permitted to panhandle treats between scheduled meal and snack times. “If you are allowing the child to panhandle you and demand a cookie an hour before mealtime, they are not hungry for the meal,” said Anderson.

Do not give up on introducing new foods to a child, said Anderson. In a recent study, they found that people gave up on feeding a new food to toddlers after four exposures, said Anderson. “They are learning to like,” said Anderson. “They are learning new textures, new tastes. They have to have frequent exposures to it. Often it can take fifteen or twenty exposures before they like it.”

Serving meals family style is the best choice, said Anderson. The child can decide which of the foods they wish to eat and how much of each they will eat. “It is not uncommon there will be days they will only eat a bite from two of the foods you offer. Other days, they will surprise you with how much they will eat. As long as they are growing normally and are healthy, they are eating enough,” said Anderson.

It is important to make sure there is something on the table that you know the toddler will like, said Anderson. Offer them common staples, such as bread and milk, a protein source, a starchy food, and be sure to include fruits and vegetables in the meal. Toddler servings are very small. For tots, one to two tablespoons is a serving, or about ¼to 1/3 of an adult serving. They can ask for more if they would like more,” said Anderson.

“Sometimes that is a challenge for parents,” said Anderson. “They are concerned if the child is getting enough. You have to trust that their internal cues are working.”

Another challenge is to avoid pacifying emotions with food, said Anderson. “If a child scrapes their knee, or something bad happens, do not make them feel better with a cookie,” said Anderson. “Do not use food as a reward or punishment.”

Another food concern for toddlers is choking, said Anderson. “There are certain foods you want to be very careful of,” said Anderson. “They have to have small soft pieces. Compare to the size of a marble. Grapes can easily slip and go into the windpipe. They should be quartered.”

Other foods to avoid are raw carrots and carrot coins, peanuts, nuts and seeds. Children under four years should not be served hot dogs that are whole or sliced into rounds, hard candy, raw peas, hard pretzels, chips, popcorn, marshmallows, spoonfuls of peanut butter, and chunks of meat that are too large to be swallowed whole.

While whole grain bread is healthy for “big people” the toddlers should not be eating bread with visible whole grain kernels, said Anderson.

And most important, toddlers should never be allowed to run around when eating. “Emphasize sitting together as a family,” said Anderson. “The parent is the key to fostering good eating habits, mealtimes and structure.”

 

Birds Nest Salad

1/3 cup grated carrots

5 or 6 grapes, cut into quarters

1 teaspoon salad dressing (mayo type or miracle whip)

 

Place grated carrots in a bowl and add salad dressing, stirring to moisten. Place carrot mix in a mound in the center of a plate. Make a hollow in the carrot nest with the back of a spoon. Place grapes in the nest for eggs.

Serves 1

 

Pasta and Trees

1 cup pasta shapes uncooked (look for colorful and fun shapes)

3 tablespoons olive oil

1 clove garlic, minced, or ¼ teaspoon garlic powder

4 cups cooked broccoli pieces (cut small for young children)

¾ cup grated Parmesan cheese

Salt and pepper to taste if desired

 

Cook pasta according to package directions and drain. In a large skillet heat oil and sauté garlic until golden brown and remove from oil. Or just add garlic powder to the oil. Add broccoli to the oil remaining in the skillet, stirring for 5-10 minutes until heated through. Turn onto a platter with pasta. Sprinkle with cheese, salt and pepper to taste.

 

French Toast Dippers

4 slices whole wheat bread

1 tablespoon sugar

3 eggs

1 teaspoon vanilla

2 tablespoons melted margarine

3 cups Rice Krispies

¾ teaspoon cinnamon

½ cup milk

Dash of salt

 

Cut each slice of bread into four sticks. Place sticks of bread on a cooling rack for about 20 minutes to dry out a little. Put cereal into a resealable bag and crush into fine crumbs. Pour crumbs into a pie plate and add sugar and cinnamon. Mix well. In a bowl beat together eggs, milk, vanilla and salt. Dip each bread stick into egg mixture and roll in crumb mixture. Place on lightly greased cookie sheet. Drizzle melted margarine over bread sticks. Bake at 425 degrees for 17-19 minutes or until crispy. Fill small cups with warm applesauce and let children dip their French toast sticks. Allow 4 sticks for children ages 6-12 years and 2 sticks for ages 1-5 years.

 

Surprise Muffins

1 cup whole wheat flour

2 teaspoons baking powder

¼ cup brown sugar

1 egg

¼ cup jam

1 cup quick-cooking oats

½ teaspoon cinnamon

¼ cup canola oil

1 cup skim milk

 

Preheat oven to 400F. Mix dry ingredients (except sugar) in a bowl. Combine brown sugar, oil, egg and milk until smooth. Add brown sugar mixture to dry ingredients and mix until moistened. Fill 12 greased muffin cups ¼ full. Spoon 1 teaspoon jam over batter and fill each cup ¾ full with remaining batter. Bake 15-20 minutes. Let cool slightly before serving as jam will be very hot.

 

Pizza Noodle Bake

3 cups noodles (uncooked)

1/3 cup diced onion

1 ½ cups water

1/8 teaspoon ground pepper

1 ¼ teaspoon Italian seasoning

1 pound ground beef (90% or more lean)

1 ½ cans (15 ounce size) tomato sauce

1 ½ cups mozzarella cheese, shredded

1/8 teaspoon garlic powder

 

Brown ground beef and onion. In 11×7 baking dish put uncooked noodles and top with hamburger-onion mixture. Mix tomato sauce, water and seasonings, pour over hamburger. Cover and bake in preheated 350 degree oven for 1 hour. Remove from oven, top with shredded cheese and return to oven until cheese is melted.

 

 

All recipes courtesy of Nutrition for North Dakota Daycare Children.

 

 

Let the good times roll.

Toe-tapping fiddle music, colorful Mardi Gras parades, and plenty of good eating are quickly envisioned at the very mention of “Cajun” cuisine. Or, as they say in New Orleans – Laissez les bon temps rouler!

Entertaining the Creole way means the host needs to have fun, too. Make the entertaining easy. One easy way to give side dishes and salads that “French Quarter” flair is to spice things up by using Creole seasoning in place of salt. Sprinkle on an authentic, all-purpose blend of Creole spices, readily available in the supermarket spice aisle.

Enjoy The Big Easy, the sweet onion version of the famed muffaletta sandwich, a New Orleans tradition. Choose ingredients with big Creole flavor, easy preparation and that little something extra, or “lagniappe,” as they say in the French Quarter.

Plan for leftovers, because some dishes taste better the next day after their ingredients have had a chance to mingle. Keep refrigerated leftovers fresh in tight-sealing plastic containers and pop in the microwave and to enjoy your treat another day.

 

The Big Easy

1 cup green olives, preferably Italian, pitted and chopped

1 cup chopped sun-dried tomato (packed in olive oil, drained)

1-1/2 tablespoons capers

3 cloves garlic, finely chopped

1 tablespoon chopped, fresh oregano

(1 teaspoon dried)

1/2 teaspoon freshly ground black pepper

2 tablespoons balsamic vinegar or other red wine vinegar

2 tablespoons olive oil

1 large round loaf Italian bread, about 7 inches in diameter

1 OSO Sweet onion, thinly sliced, separated into rings

1/4 pound thinly sliced mozzarella

1/4 pound thinly sliced salami

1/4 pound thinly sliced ham

1/4 pound thinly sliced provolone

1/4 pound thinly sliced mortadella

 

Mix the chopped olives and the next 6 ingredients; stir in 2 tablespoons olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry flavors. Olive mixture can be made up to a week ahead. Cut bread in half horizontally; remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheese and cold cuts in the order listed. Top with remaining onion slices, then remaining olive mixture. Sandwich can be made up to 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges.

6 servings

Courtesy of: OSO Sweet Onions

 

Peanut Butter Cake With Banana Buttercream Icing

1 1/2 cups firmly packed brown sugar

3/4 cup peanut butter

3/4 cup butter, softened

6 eggs

1 1/2 teaspoons clear vanilla extract

3 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup chocolate chips (optional)

 

Preheat oven to 350F. Spray pan with nonstick vegetable spray. In large bowl, beat brown sugar, peanut butter and butter until light and creamy. Beat in eggs and vanilla. Beat in combined flour, baking powder and baking soda until smooth. If desired, stir in chocolate chips. Pour batter into prepared pan and bake 40 to 45 minutes or until cake tester comes out clean when inserted in middle. Remove cake from oven and cool on cake rack 10 minutes. Remove from pan and cool completely on cake rack.

 

Banana Buttercream Icing:

3/4 cup solid vegetable shortening

3/4 cup butter

1 1/2 teaspoons clear vanilla extract

6 cups sifted confectioners’ sugar (approximately 1 1/2 pounds)

3 tablespoons milk

1/2 teaspoon banana extract

 

Cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and banana extract. Beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using. Yield: 4 1/2 cups.

 

Blackened Rib Eye Steak

4 (10-ounce) Omaha Steaks Rib Eye Steaks

2 teaspoons Tony Chachere’s Creole Seasoning

Heat cast iron skillet on high for 5 minutes. Season steaks on both sides with 1 teaspoon Creole seasoning.

Place seasoned steak in hot skillet. For perfect medium rare, cook 3 minutes, then turn and cook 2 minutes more. Serve with Dirty Rice and Creole Vegetable Kabobs.

Serves 4

Courtesy of: The Glad Products Company, Omaha Steaks and Tony Chachere’s Creole Seasonings

 

Orange Walnut Bread With Sweet Marmalade Butter

Bread:

1-1/2 cups granulated sugar

1 cup unsalted butter, softened

4 eggs

1 cup sour cream

1/2 cup orange juice

Zest from 1 orange

3-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

2 cups chopped walnuts

Marmalade Butter:

1/2 cup unsalted butter, softened

1 tablespoon powdered sugar

3 tablespoons orange marmalade

 

Preheat oven to 350F. Grease bottoms only of two (9 x 5-inch) loaf pans or five (5-1/2 x 3-inch) mini loaf pans. Set aside.

Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add eggs; mix well. Add sour cream, orange juice and orange zest; mix well.

Reduce speed to low. Add flour, baking powder and baking soda; mix well. Stir in nuts.

Divide batter evenly among prepared pans. Bake 45 to 55 minutes in 9 x 5-inch pans (35 to 45 minutes in mini loaf pans) or until toothpick inserted in center comes out clean.

Let stand 10 minutes; remove from pans. Cool completely.

To make Marmalade Butter, combine butter, powdered sugar and marmalade in small mixer bowl. Beat at medium speed until creamy. Cover; refrigerate until serving time.

Makes 2 loaves or 5 mini-loaves

Courtesy of: National Butter Promotion

 

Cool Down Cranberry Lemonade

2 cups water

2 cups sugar

2 cups ReaLemon lemon juice from concentrate

4 cups cranberry juice cocktail

Fresh mint sprigs

 

In skillet, combine water and sugar over medium heat. Stir until sugar is dissolved and mixture is simmering. Simmer 10 minutes to make a sugar syrup. (should have about 2 2/3 cups). Remove from heat and cool.

Combine sugar syrup, lemon juice from concentrate and cranberry juice cocktail. Stir well.

Serve in tall glasses over ice.

As a festive touch, garnish with fresh mint sprigs.

Makes 2 quarts

Courtesy of: The Catfish Institute, Chef Paul Prudhomme’s Magic Seasoning Blends, and ReaLemon

 

Creamy Bronzed Catfish Dip

2 U.S. Farm-Raised Catfish fillets (about 6 ounces each)

2 tablespoons Chef Paul Prudhomme’s Seafood Magic, divided

2 teaspoons olive oil

1 pound cream cheese, softened

1 tablespoon ReaLemon lemon juice from concentrate

2 teaspoons Chef Paul Prudhomme’s Magic Pepper Sauce

1/4 cup chopped green onions

 

Sprinkle each side of fillets with 1 teaspoon seasoning. Drizzle 1 teaspoon olive oil over one side of each fillet.

Place skillet over high heat until pan is hot, about 4 minutes. Place fillets in pan, oiled side down. Cook, turning once, until fillets are just cooked through, about 2 to 3 minutes per side. Fish is cooked when flesh flakes away easily. Set aside and cool.

Chop catfish into 1/2-inch pieces and set aside.

In food processor, combine cream cheese, lemon juice from concentrate, pepper sauce and remaining 2 teaspoons seasoning. Process until cream cheese is fluffy and soft. Transfer mixture to mixing bowl and gently fold in reserved catfish and green onions. Refrigerate at least 1 hour before serving.

Serve with your favorite crackers, or if you are watching carbohydrates, try this dip with celery sticks.

Makes about 3 cups

Courtesy of: The Catfish Institute, Chef Paul Prudhomme’s Magic Seasoning Blends, and ReaLemon

 

Creamy Chocolate Honey Decadence

Spread onto shortbread or biscuits, heat and drizzle over ice cream or serve with fresh fruit.

2 (4-ounce) bars German sweet chocolate, coarsely chopped

4 (1-ounce) squares unsweetened chocolate

1 cup honey

1/2 cup butter

1/2 cup heavy cream

 

Melt all ingredients together in top of double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly. Transfer to decorative bowls and cover with plastic wrap. Store in refrigerator, tightly covered, up to 1 month.

Makes about 3 cups

Variation: After removing from heat, stir in 2 to 3 tablespoons of liqueur. Try Grand Marnier, Amaretto or Chambord.

Courtesy of: National Honey Board

 

Steak Jambalaya

1 tablespoon oil

1/2 cup yellow onions (1/2-inch chop)

2 teaspoons chopped garlic

1/2 cup red peppers (1/2-inch chop)

1/4 cup celery (1/2-inch chop)

1/4 cup sliced okra

1 teaspoon Tony Chachere’s Creole Seasoning

1 (15-ounce) can diced tomatoes in sauce

1 cup water

1 Omaha Steaks Blackened Rib Eye Steak (see recipe) sliced thin, then halved

 

Heat oil in skillet. Add onions and garlic; cook until soft. Add peppers, celery and okra; cook until soft. Stir in Creole seasoning. Add diced tomatoes in sauce and water; simmer 1 to 2 minutes.

Remove from heat and fold in steak slices. Serve over Dirty Rice.

Serves 4

Courtesy of: The Glad Products Company, Omaha Steaks and Tony Chachere’s Creole Seasonings

 

Dirty Rice

2 ½ cups cold water

1/2 cup chicken livers and gizzards

1/2 cup cubed pork shoulder

1 tablespoon butter

2 tablespoons diced onions

1/2 tablespoon chopped garlic

2 tablespoons diced celery

1/4 cup sliced frozen okra

2 tablespoons minced green onions

1/2 tablespoon Tony Chachere’s Creole Seasoning

1/2 tablespoon Worcestershire sauce

1 cup uncooked converted rice

 

Place chicken livers, chicken gizzards and pork shoulder in cold water. Bring to boil and skim off any fat or foam that rises to top. Reduce heat to simmer and cook 30 minutes.

Strain off chicken and pork. Reserve liquid and finely chop meat.

Melt butter in large saucepot. Add vegetables and garlic. Sauté until vegetables are soft.

Add reserved liquid from meat and the rest of the ingredients plus Creole seasoning, Worcestershire sauce and rice, and bring to boil. Reduce heat to simmer, cover and cook 15 to 20 minutes, until rice is cooked and most liquid has cooked away.

Serves 4

Courtesy of: The Glad Products Company, Omaha Steaks and Tony Chachere’s Creole Seasonings

 

 

 

Fundraiser to benefit the 2nd Story Club in Minot, North Dakota!

 

 

The Wild Game Meat & Greet Fundraiser will be Friday, April 28th at 5:00 PM. We have an offer of $15,000.00 in matching funds, so our goal is to raise a minimum of $30,000.00 for the night!

It will be at
Off The Vine
15 South Main
Minot, ND

There will be a variety of :
Elk Sausage
Fish
Cheese/ Dips/ Crackers
Beer/ Wine

 

If you cannot attend in person, you can donate at the website!

http://secondstoryclub.com/