Recipes for Sept. 30

Creamy Hot Apple Cider

apple cider

cinnamon candies (red hots)

dollop of vanilla or cinnamon ice cream

cinnamon sticks

Heat any amount of apple cider in a crockpot or in a mug in the microwave. Add red hots to taste. When hot, add a dollop of vanilla or cinnamon ice cream to each mug. Serve with a cinnamon stick to stir.

Sharry Waldriff

Cloquet

Lazy Man's Pierogi

1 - 16 oz. pkg. rotelle pasta

1/2 lb. bacon, chopped

2 onions, chopped

1/2 lb. mushrooms, quartered or 8 oz. canned, sliced mushrooms, drained

1 T. butter

1 - 16 oz. can sauerkraut, rinsed (but not too much) and drained

2 - 10.75 oz. cans condensed cream of mushroom soup

salt and pepper to taste

Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente: drain. Place the bacon in a large deep skillet. Cook over medium high heat until evenly browned. Stir in onions and cook until translucent. In a separate pan, saute the mushrooms in butter. In a large bowl, combine the pasta, bacon, onion, mushrooms, sauerkraut and soup. Season with salt and pepper to taste. If it seems too thick, add a bit of milk to thin. Pour into a 9 x 13 inch baking dish. Bake in the preheated for 45 minutes.

Cynthia Amitrano

Duluth

Wild Rice Hotdish

1 lb. ground beef, browned

1 c. celery, chopped

¾ c. onion, chopped

1 c. mushrooms, drained

1 can cream of mushroom soup

1 can beefy mushroom soup

½ lb. wild rice, cooked

1 - 8 oz. pkg. shredded cheddar cheese

1 T. butter

Brown the hamburger, onion and celery in the butter. Put it in a casserole. Add the rice, soups, and mushrooms. Top with cheese. Bake for 45 minutes at 350 degrees. For a quick version use 2 cans of cooked wild rice.

Kathy Oberg

Two Harbors

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