|
Buying or Selling Victoria? Call Nan Emmer. 612-702-2020 |
|
Lori Treff * Chaska * 952-368-4440 |
|
Weinzierl Jewelers |
|
Waconia 952-442-2885 |
|
Headlines and bylines |
|
Front Page Feature Story |
|
From the Editor |
|
Addie’s Drawing |
|
Letters to the Editor |
|
Victoria Moments |
|
Hook Line & Sinker |
|
Calendar of Events |
|
Click here to Advertise |
|
the Gazette |
|
Return to Home Page |
|
Order paper Gazette |
|
Notes and Quotes |
|
The Scoop at City Hall |
|
CORNERSTONE INSURANCE AGENCY INC. David Barsness, CPCU Chaska 952-448-5028 |
|
Sue’s Album A symphony of photos and fewer than a thousand words at www.VictoriaGazette.com |
|
Appetizers Continued |
|
Dedicated to the sunshine of truth, the moonshine of meeting deadlines, and the starshine of Victoria. |
|
Victoria Bar & Grill Home of the Blue Dog 952-443-2542 |
|
The Victoria GAZETTE |
|
Chicken Scallopini♫ from Chuck Freiberg, bass/baritone 1 boneless 8 oz. chicken breast 1/2 cup flour 1/8 cup olive oil 4 oz. mushrooms, sliced 1/2 cup quartered artichoke hearts 1 Tblsp. capers 1/3 cup wine 2 oz. Lemon Chive Butter Place chicken breast between two sheets of plastic wrap and lightly pound until it is of even thickness, about 1/4 inch. Cut into 8 to 10 bite-size pieces. Place a saute pan on medium-high flame and add 2 Tblsp. olive oil. Dredge chicken in the flour, shaking off excess. When the oil is hot, place chicken pieces into pan and cook for roughly two minutes, or until it's a nice golden brown. Flip the chicken and add mushrooms to cook as the chicken finishes. When 90% cooked, add the artichoke hearts and capers. Toss together and heat on high for one minute until artichokes are hot. Add the wine and allow to reduce by 75%. Add the Lemon Chive Butter and toss until melted, stirring vigorously. Allow to come to a boil. Immediately remove from the heat and serve.
Writes Chuck, "I helped make this the other night with David, our son in law, at a Barrel Butter event. It was the best! It's a classic restaurant dish that you always wanted to know how to make at home. "I've been a member of the Choir for close to nine years now. I still feel like the new guy sitting next to Chuck Schmidt who has been there since dirt was invented."
Stuffed Dates♫ from Nancy Vogt, soprano Large pitted dates Goat cheese Use a table knife to open a slit in a pitted date to form a small pocket and fill with your favorite goat cheese. Arrange on a small holiday plate and serve. The sweetness of the date and the tang of the goat cheese is yummers.
Writes Nancy, "This is one of my favorites, although not new, appetizers, and it's made with leftovers. That's right -- leftover dates! It wouldn't be Christmas without making my husband Tom's favorite date-filled cookies. I always buy a two-pound container of large pitted dates, which is more than I need for my cookie recipe. As I said, this recipe is yummers. "I joined the St. Victoria Adult Choir shortly after moving to Victoria in 2009. I am a first soprano and when I can no longer hit the high notes, I will move from singing with the choir to singing with the congregation. Luckily, I will still be able to play with the Handbell Choir. "You asked about getting butterflies in the stomach before the Advent Christmas Concert. That very rarely happens, maybe because my parents told me that I started singing before I started talking. Merry Christmas, Sue. See you in church."
Hot Pepper Dip♫ from Donna Johnson, soprano 1 can (10 oz.) Rotel original diced toma- toes and green chilies, drained 1 cup mayonnaise 1 tsp. Worcestershire sauce 1/2 tsp. salt 2 to 8 oz. block sharp cheddar cheese, shredded 1 to 4 oz. jar chopped pimento, drained Stir together first four ingredients in a large bowl. Stir in cheese and pimento. Serve with crackers. Note: pre-shredded cheese is not recommended for this recipe.
Bacon Weenies♫ from Georgia Kandiko, alto 1 pkg little wieners or Little Smokies 1 pkg bacon wooden toothpicks 1 cup brown sugar Cut bacon strips in thirds. I use a kitchen scissors for this. Wrap 1/3 of a strip of bacon around each little wiener and secure with a toothpick. Place in baking pan. Sprinkle brown sugar on top. Back at 350 degrees for 30 minutes or until bacon looks as done as you like it. Place on platter and serve immediately.
|
|
December 2013 |
