Recipes for Feb. 19

Orange Ginger Cranberries

16 oz. fresh cranberries

2 c. sugar

1 c. fresh orange juice

1 T. orange zest

1 T. peeled, finely minced fresh ginger

Combine ingredients in a saucepan and cook over medium heat for about 10 minutes or until berries pop open. Cool. Keep covered in refrigerator.

Laurie McShane, Duluth

Seasonal Scrumptious Stromboli

2 loaves frozen bread dough, thawed

1/2 c. pesto

1/3 lb. sliced deli salami

1/3 lb. sliced honey ham

10 slices sliced provolone cheese

2 egg whites

food coloring (optional)

Preheat oven to 350 degrees. Combine the loaves of bread dough by kneading them together. On a floured surface, roll out bread dough into an oblong shape with the dough approximately 1/4 inch thick. Spread the pesto evenly over the rolled-out bread dough. Once the pesto is spread, place the slices of salami over the pesto and then layer the slices of ham over the salami. Stagger the slices of provolone cheese over the meat.

Starting from the top of the oblong begin to roll the bread down towards the bottom making a jelly roll. The finished product should be a long roll about 2 feet long. Once rolled up, pinch the end of the dough down to the roll. Coat a cookie sheet with non-stick spray and transfer the roll from counter to pan. Depending on the season, you can shape your sandwich into desired shapes (i.e. snake for Halloween, wreath for the holidays, egg-shaped for Easter) or leave the sandwich straight. Using a brush, spread egg white over sandwich. If desired add food coloring to egg white to add color for corresponding holiday. Place in oven and cook 30-40 minutes until crust is golden brown. Remove from oven. Let sit 10 minutes before eating. Slice into desired size pieces and enjoy.

Ashley Hart, Cloquet

This works great at a party. The sandwich keeps its heat well but also tastes great at room temperature. This allows it to be made ahead of time to reduce last-minute stress. It also is very easy to pair with additional items and sides. It reheats well as a leftover.

Pat’s Lemon Irish Morman Airport Salad Salad

zest of two lemons

juice of two lemons

4 T. mild olive oil

Splenda or 3 tsp. sugar

spinach leaves

roasted pecans

feta cheese

wild blueberries

Combine the first four ingredients and chill. Serve over the spinach leaves tossed with roasted pecans, feta cheese and wild blueberries.

Pat Taly, Duluth

On a layover at a Detroit airport, I met a Mormon woman at an Irish pub, and she shared this wonderful salad dressing with me.

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