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The Cottonwood County American Dairy Association and KDOM gathered holiday recipes live on 1580 AM and 103.1 FM.

Be sure to thank The Cottonwood County American Dairy Association by purchasing dairy products throughout the holidays and alll year long.

Congratulations to this year’s winners:  Marcia Edwards, Deb Salzwedel and Phylis Rossow

CHECK OUT OUR SUBMITTED RECIPES BELOW:

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Golden Onion Casserole- Jolene Rosso
1/2 cup Melted Butter 
6- Medium Onions Thinly Sliced Cook until Transparent (about 15 min.)
1 can cream of Chicken Soup (Pour over the onions in a casserole dish)
1 Cup Milk 
Salt and pepper to taste 
1- 15 oz package shredded Swiss cheese 
Take French bread and slice in to 3/4-inch pieces and dip one side in melted butter, place butter side up to cover onions 
Bake at 350 for 30 Min. 

1985 Sperry Cookbook Easy Bars- Gale Rodgers from Heron Lake
1 Stick Melted Butter 
1 Cake Mix (white or yellow)
1 Package Reeses Pieces Chips or chocolate chips 
3 Cups Rice Krispy’s 
3 Cups Mini Marshmallows 
1 can eagle Brand Milk  

Mix altogether and Bake at 350 for 20 min

Buffalo Chicken Dip- Judy Dodan  

2- 10 oz chicken (Drained)
2- 8oz packages of cream cheese softened
1 cup ranch salad dressing
3/4 cup hot buffalo sauce
1/2 cup of shredded cheddar cheese 
Preheat the oven to 400 degrees 
In large bowl combine Cream Cheese , Ranch dressing , Buffalo Sauce , and Shredded Cheese until well blended- gently stir in chicken. Spoon dip into 2-quart casserole dish bake for 20 minutes or until hot and bubbly 
Serve with crackers , chips or celery sticks 

 

Cranberry Holiday Salad-  Marleene Peterson 
1 pack fresh cranberries 12 oz or pound 
1 cup Sugar 
1 large can crushed pineapple drained 
1 Package of Mini Marshmallows 
1 cup chopped walnuts 
1 pint of whipped whipping cream 
3 Chopped apples 
Chop the cranberries 
Blend the cranberries, Pineapples and sugar fold in whipped cream , Nuts Marshmallows and apples garnish with a few nuts (if you like) 

Seafood Spread- Marsha Edwards 
1- 8oz package of cream cheese softened 
2- 8 oz packages shredded cheese 
1 cup mayo 
2- cans of tiny shrimp rinsed and drained 
3/4 cans imitation crab meat chopped up 
1/2 cup chopped green onion 
1/4 cup grated parmesan cheese  
2 tsp dill seed 
2 tsp minced parsley 
1 round loaf of unsliced French bread 
Combine everything except the bread 
cut 1/4 off the top of the bread 
hollow out the bread to the bottom and cube the bread 
fill bread with seafood mixture and place on cooking sheet that has cooking spread on it cover top edges loosely with foil and bake at 350 degrees for 25 min. remove foil and bake an additional 15-20 min until crust is golden brown 
serve with favorite fresh veggies , crackers or left over French bread cubes  

 

Oyster Casserole- Jerry Hempeck 
 2 cups of crushed crackers 
1 cup of breadcrumbs
1 cup of butter 

1/4 cup of cream 
1 pint of oysters (save the liquid) 

Bitters
Melt the butter, mix in crumbs , layer in casserole crumbs and oysters. Mix oyster liquid with cream and pour over the top sprinkle on bitters 
bake 25-30 min at 425 

 

Healthy Pancakes- Peggy Maddison  

1 egg 
1 cup of buttermilk 
in a second bowl mix in 
1/2 cup quick oatmeal 
1/2 cup whole wheat flour 
1/2 tsp of salt 
1/2 tsp of baking powder 
1/2 tsp of baking soda 
Stir together and add in the egg and buttermilk (should have lumps) cook on griddle makes enough for 2 people (if you want more you double ingredients)

Egg Nog – Rich Busse 
3 eggs beaten 
1 TBL vanilla extract 
2 TBL of sugar 
Mix and pour into glass and add milk 
alcohol optional for 21 +

Dill Dip-  Marlyn Nickel 
1 cup sour cream 
1 cup Miracle Whip 
1 TBL of dill 
2 TBL of onion flakes 
1 tsp of garlic salt 
mix together and refrigerate 

Raspberry Apple Sauce Salad- Sandy Snow 
1 package of Raspberry Jell-O 
1 10 oz package Pillsbury frozen Raspberry’s 
1 cup of apple sauce 
1 cup of boiling water 
dissolve Jell-o in water 
add Berries until thawed and add apple sauce 
when you serve take
1 cup sour cream 
1 cup of marshmallows mix together and spread over the top  

 

Bacon Corn Cheddar Soup– Deb Salzwedel  

8 slices bacon , 1 small onion, 2 cans corn, 2 cups diced potatoes, 2 cups milk , 1Tsp salt , ¼ tsp Garlic Powder, 1 ½ cups Shredded Cheese  

Fry onion and bacon until sauteed, add rest of ingredients and Simmer until done Stir in cheese at the end   

 

Date Balls– Phylis Rossow  

½ cup butter ,½ cup Sugar , 6.5 ounces chopped Dates , 2 cups Rice Krispies ,1 ½ tsp Vanilla , 1 cup coconut  

Cook butter, sugar and dates until mushy (about 5 minutes)  

Add Rice Krispies and vanilla and shape into small balls  

Roll in coconut and Serve  

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