HELLO, I JUST THOUGHT I WOULD STOP BY AND SEE WHATS GOING ON , WANTED TO LET YOU KNOW I WILL BE POSTING PICS LATER I GOT SOME HOT PINK LACES TODAY AND I HAVE SOME HOODIES & T-SHIRTS IN STOCK STILL AND I HAVE 1 REGULAR HOODIE IN STOCK … YOU CAN ALWAYS GO TO benefitforironranger to pick them out or you can call 218-290-8347 So I will post the colors today for them …… then I wanted to post some post COURTESY OF HOMETOWN FOCUS…. AND IRON RANGER ****** Mesabi East – Giants Ridge Cross Country Ski Invitational on Jan. 10 BIWABIK – The Mesabi East – Giants Ridge Cross Country Ski Invitational will be held on Saturday, Jan. 10, at Giants Ridge. There will be approximately 1,000 participants from 62 schools. The race will begin at 10 a.m. This race is the largest high school cross country race in North America. Skiers will compete in both classical and free technique races. The race will take place on the Cedar/Gold trails in the morning and the Silver trail in the afternoon. The following trails will be open to the public on during the invitational race: Summit, Bronze, Oslo, Biwabik Spur, Laurentian and Wynne Creek. For more information on Giants Ridge, call 218-865-8000 or 800-688-7669 or visit GiantsRidge. COURTESY OF HOMETOWN FOCUS ****E-G to perform play at Mesabi UU Church VIRGINIA – Jack Gritzmacher and the Eveleth- Gilbert drama group will present this year’s one-act play, The Little Prince, at Mesabi Unitarian Universalist Church on Sunday, Jan. 18, at 10:30 a.m. Everyone is welcome to attend. Mesabi Unitarian Universalist Church is located at 230 7th St. South in Virginia COURTESY OF HOMETOWN FOCUS ****The Compassionate Friends to meet Jan. 13 VIRGINIA – The Iron Range Chapter of The Compassionate Friends will meet on Tuesday, Jan. 13, from 6:30 – 8:30 p.m. at Our Savior’s Lutheran Church in Virginia. The subject of this month’s meeting is Grief After the Holidays. TCF is a mutual assistance, self-help organization offering friendship, understanding and hope to bereaved families. Anyone who has experienced the death of a child, grandchild or a sibling from any cause is welcome to attend the monthly meetings. For more information, call Sue Tuomela at 218- 749-2089. COURTESY OF HOMETOWN FOCUS ***Various defensive driving courses for ages 55+ offered IRON RANGE – Four-hour defensive driving refresher courses for drivers age 55 and older who have already taken the eight hour driving course and want to continue receiving the discount on their insurance are being offered as follows: • Hibbing: Wednesday, Jan. 14, from 9 a.m. – 1 p.m. at the Hibbing Tourist/ Senior Center. Cost is $13. Preregister by calling 218- 262-4166. • Gilbert: Wednesday, Jan. 14, from 5 – 9 p.m. at Gilbert City Hall. Cost is $12. Preregister by calling 218-750-3189. • Grand Rapids: Friday, Jan. 16, from 9 a.m. – 1 p.m. in the boardroom of the Itasca County Courthouse. Cost is $12. Preregister by calling 218-750-3189. Also being offered is an eight-hour beginning defensive driving course for drivers age 55 and older. The beginner class will be held in Grand Rapids on Wednesday and Thursday, Feb. 4 and 5, from 9 a.m. – 1 p.m. in the boardroom of the Itasca County Courthouse. Participants must attend both days. Cost is $14. Preregister by calling 218-750-3189. The instructor for these classes will be retired Minnesota State Trooper Mike Flatley COURTESY OF HOMETOWN FOCUS ****Ely Area Food Shelf is open on Jan. 21 ELY – The Ely Area Food Shelf will be open on Wednesday, Jan. 21, from 11 a.m. – 6 p.m. at its new location, 15 W. Conan St. in Ely. Shoppers have the option to pick up a shopping number at 11 a.m. which designates a time to return to shop. Shoppers who need assistance and those wishing to shop when it is quieter without waiting are encouraged to attend between 4 – 6 p.m. New shoppers are welcome and do not need to pre-register; just show up and bring identification. Homebound individuals can call 218-235-8527 to arrange home delivery. Home delivery arrangements should be made before Jan. 20. For more information, call 218-235-8527 or go to elyareafoodshelf.org. Monetary donations to the food shelf can be mailed to Post Office Box 786, Ely, MN 55731. The Ely Area Food Shelf is open on the third Wednesday of each month. COURTESY OF HOMETOWN FOCUS *****Ruby’s Pantry food distribution in Babbitt BABBITT – The Ruby’s Pantry food distribution in Babbitt will be held on Saturday, Jan. 24, from 10 – 11:30 a.m. at the Babbitt Municipal Center. Food distributions in Babbitt are held on the 4th Saturday of each month. No income or residency guidelines for participation. A $20 cash donation buys an abundance of food. Participants should bring two large boxes or baskets. Registration begins at 9:30 a.m. The Babbitt Municipal Center is located at 71 South Drive in Babbitt COURTESY OF HOMETOWN FOCUS *****Beginner basket-weaving classes offered at NWFA COOK—Cathryn Peters, antler basketmaker, chaircaning specialist and owner of The Wicker Woman business in Angora, will lead basic beginner basketry classes on Thursdays in January at the Northwoods Friends of the Arts (NWFA) Gallery in Cook. The classes will be held from 10 a.m. – 2 p.m. on January 15, 22 and 29. No prior basket-weaving experience is needed, but is helpful. The instructor will bring kits and pattern, which are included in the $30 fee for each class. Students must register by the Monday before the class so that the kits can be assembled. Participants are asked to bring basketweaving tools if they have them, as well as a bath towel, dish pan or small bucket, scissors, measuring tape, flat head screwdriver or basketry packing tool, and a brown bag lunch or dish to pass for pot-luck lunch. The class schedule is: • January 15 — Round reed candy dish or flower pot basket • January 22 — Flat reed potato masher handle basket • January 29 — Flat reed heart basket To register or for additional information, call Cathryn at 218-666-6189 or email her at info@wickerwoman with NWFA Basket Class in the subject line. Additional details can be found at NWFAMN.org and WickerWoman/cathryns classes. COURTESY OF HOMETOWN FOCUS ***Solve the Clueseum mystery at Minnesota Discovery Center CHISHOLM – Minnesota Discovery Center (MDC) is hosting an mystery event where the museum is the game board and participants will search for clues and apply detective skills to solve the mystery of who, what and where. Clueseum will be held on Saturday, Jan. 24, from 4 – 7 p.m. at MDC in Chisholm. This event is for ages 12 and older. Cost is $35 for members and $45 for nonmembers. Dinner is included. Anyone planning to attend should RSVP at MNDiscoveryCenter or by calling 800-372-6437 or 218-254- 7959. COURTESY OF HOMETOWN FOCUS ***MDC announces Family Discovery Days CHISHOLM – Minnesota Discovery Center kicks off its winter Family Discovery Days on Saturday, Jan. 10, from 11 a.m. – 2 p.m. Family Discovery Days is a monthly educational series that offers interactive learning opportunities designed to inspire, create and ignite a love of learning. Every Family Discovery Day combines a special theme with activities involving engineering, nature, crafts and fun games that are geared for children ranging in age from 8 – 13. January’s theme is Life in the Fur Trade. •Activities include: Design a Canoe Crest: Decorate a piece of birch bark with a crest that represents your • family. Trapping and Snaring: Learn about the primitive skill of trapping and snaring animals with simple tools, techniques and • skills. Voyageur Friendship Bracelet: Make a friendship bracelet using a finger-weaving technique like the voyageurs used during • the fur trade. Snow Snakes: Learn a Native American game played by the indigenous people in the northern range of Minnesota. See how trees and branches can be formed and used as a snow snake. Compete with others to see how far your snake will travel. “Our fun, educational programming offers meaningful activities and experiences for our youth,” said Lisa Vesel, Minnesota Discovery Center CEO. “Focusing on STEM concepts and the importance of all types of learning is another way the museum is here to help kids discover their potential and explore their interests leading them toward future success.” For questions regarding this event, contact Allyse Freeman at 218-254-1238 or email allyse.freeman@mndiscoverycenter. General admission pricing applies. Family Discovery Days is free for MDC members. For more information, call 218-254-7959 or visit mndiscoverycenter COURTESY OF HOMETOWN FOCUS *****The rest of Jean’s story, and HTFers share their favs By Jean Cole HTF Editor COURTESY OF HOMETOWN FOCUS I know readers everywhere are dying to know how my never-before-attempted Italian dishes on Christmas Day turned out. Well, it turns out that they all turned out! As I have often told my daughters, “Do as I say, not as I do.” I do NOT recommend using guests during the holidays as guinea (no pun intended) pigs. But I did it, everyone loved it, and many care packages were sent home. The best part about the main dishes I served was they could be prepared the day ahead. All I had to do the day of was reheat them, and boil some pasta to be added/served on the side. This was a great stress-reducer. There was soup – pasta fagioli. Then the main dish – chicken cacciatore. And finally the dessert – chocolate panna cotta with orange. Our guests brought salads, breads, and other desserts. I discovered that the soup, pasta fagioli is made a million different ways. I found a recipe I liked that was light on meat because we had chicken for the main course. As for the “traditional” chicken cacciatore, well, what region of Italy are you talking about? Should the sauce be red and tomato-heavy or, as some regionalists insist, WHITE ONLY - no tomato in sight? Peppers or no? White wine or red wine? There are as many versions of the cacciatore as there are versions of the fagioli. I read about 10 different versions and then made up my own. As for the dessert, I made a pudding which sounded like a no-brainer and required the zesting of an orange which I had never done before, if you can believe that. It was easy, rich, and so good. I love the combination of chocolate and orange. This week we’re sharing recipes from some HTF staff members. More to come later! Chicken Cacciatore The cook is: Jean Cole, HTF Editor I combined aspects of different recipes to come up with my version, which MOST resembles this recipe found at Prouditaliancook. My adaptations are in parentheses. • 1 whole chicken, bone-in, skin on, and each breast cut in half for smaller pieces (I used only legs and thighs.) • 8 oz. mixed mushrooms, like crimini and shiitake (I used only shiitake because I couldn’t get crimini.) • 1 onion, diced medium (from our garden) • 1 small yellow and red pepper, diced medium (I did not use any peppers.) • 2 small carrots, peeled and sliced (from our garden) • 5 garlic cloves, shaved • Pitted kalamata olives, a large handful • 1 c. chicken broth • 1 c. white wine (I used a Pinot Grigio because I couldn’t get a Sauterne, which was recommended by my friend who knows all things about cooking.) • 1 14 oz. can crushed tomatoes (I used frozen tomatoes from our garden.) • 1 14 oz. can of tiny whole tomatoes or if not available just whole tomatoes. (I used frozen tiny whole tomatoes from our garden.) • Assorted herbs - parsley, basil, oregano and thyme (I used both fresh, dried and frozen herbs from our garden. I also used rosemary.) • Olive oil • Salt and pepper The browning of the chicken was the only hard part of this recipe, because I had so many pieces (I nearly tripled everything). Some recipes say to dredge the chicken pieces in flour but I did not do that and can’t see why one would. So, here are the steps: Season chicken pieces on both sides with salt, pepper and sprinkled oregano. Cover the bottom of a heavy cast iron pan with EVOO and bring to a medium high heat. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to flip, then brown other side for a few minutes. Remove chicken and set aside. Add vegetables, garlic, salt and pepper to taste, a few twigs of fresh herbs, and sauté for 5 minutes. Add wine and let it reduce (this takes some time). Add chicken broth and tomatoes. Toss in 1 teaspoon of salt, pepper and chopped fresh basil. Place the chicken back into the pan and sink them into the juices. Simmer on low, uncovered, on the stove top, for a couple of hours or until chicken falls off the bone. Serve with cooked pasta, polenta or warm crusty bread. MY TIPS: 1. This recipe is best prepared with dark meat. You may remove the meat/skin from the bones before serving if you prefer, but I don’t recommend using boneless/skinless chicken. 2. Fresh herbs really make a difference. 3. Why use canned tomatoes if you can use fresh/frozen? 4. Don’t omit the olives and mushrooms! 5. It’s better the next day. Deep Dark Chocolate Panna Cotta with Orange The cook is: Jean Cole, HTF Editor This recipe is courtesy of: Prouditaliancook. I can now say I’ve zested an orange. P.S. If you like the chocolate-orange combo, Canelake’s has a great chocolateorange candy that is to die for. Just sayin’! • 2 c., plus 1/4 c. of half and half or heavy cream (I used heavy cream but maybe next time I’ll use half and half) • 1 envelop of KNOX gelatin • 1/4 c. sugar • 4 1/2 oz. chopped dark chocolate, 70% (Couldn’t find 70%, I went with 66%) • Zest of 1 orange • 1/4 tsp. of pure orange extract or Grand Marnier (I had to use artificial extract, grrr!) • Orange zest and flaky sea salt for garnish Pour the 1/4 cup of cream into a bowl and sprinkle gelatin on top, set aside for 10 minutes. In a pan place the remaining 2 cups of cream, sugar, zest and extract and bring to a simmer. Remove off heat when edges start to bubble. Whisk in chocolate pieces until well combined and glossy. Add in gelatin and stir until completely dissolved. Pour into desired vessels and chill at least 2 or more hours in the fridge. Garnish with orange peel and salt when ready to eat. You will get at least 4 to 5 servings. (I didn’t have fancy pudding “vessels” – oh, well!) Fudge Sandies The cook is: Hannah White, HTF GraphicArtist Hannah keeps delighting us at work with plates of treats she surreptitiously leaves on the table. She has the golden touch! • 1 c. butter • 3/4 c. confectioner’s sugar • Splash of vanilla cream • 2 c. all-purpose flour • 1 c. finely chopped pecans • Additional confectioner’s sugar Filling: • 3/4 c. semisweet chocolate chips • 2 Tbsp. light corn syrup • 1 Tbsp. water • 1 Tbsp. shortening Preheat oven to 325 degrees. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and pecans, gradually add to creamed mixture and mix well. Roll into 3/4” balls and place on ungreased baking trays. Make indentations in the center of each one. Bake for 18-20 minutes or until lightly browned. Roll the warm cookies in the extra confectioner’s sugar, then cool on racks. Take the semisweet chocolate and shortening and melt in the microwave until smooth. Mix in the water and corn syrup. Spoon into cooled cookies. Joanne’s Sloppy Joes The cook is: Cindy Kujala, HTF Staff Writer Who the heck wraps their sloppy Joes in wax paper, puts them in a roaster, and heats them for half an hour in the oven before serving? It used to be the thing to do, and I’m going to try this!! • 1 lb. hamburger • 2 Tbsp. fat • 1/2 c. onions, chopped fine • Small amt. of green pepper and celery, chopped fine • 1 can. chicken gumbo soup • Small can of tomato paste • 2 Tbsp. ketchup • 1 – 2 Tbsp. prepared mustard • Salt and pepper • Small amt. of Worcestershire sauce Brown hamburger in fat with onion, celery and green pepper. Add other ingredients and simmer over low heat for 30 minutes until thickened. Fill buns. Wrap in wax paper and put in a roaster. Heat in 300 degree oven for 30 minutes. Delicious Pasta Salad The cook is: Marcus Bustamante, HTF Graphic Artist Marcus brought this salad to a pot luck at work. It is REALLY good!! For the salad: • 1 1/2 c. tomatoes, chopped • 1 shallot, chopped • 1/2 c. onion • 3 c. of dry rotini noodles (makes 4 1/2 c. cooked) • 1 c. chopped bell pepper (green and red mix works best) • About 18 pepperoni slices, sliced in half • 1 c. cucumber, chopped • 1 c. shredded cheddar cheese • 2 Tbsp. garlic powder, divided • 1 Tbsp. fresh ground pepper • 1/2 tsp. sea salt, divided • 1 Tbsp. dill weed • 1 Tbsp. chicken bouillon For the dressing: • 3 oz. olive oil • 2 Tbsp. apple cider vinegar • 2 Tbsp. chopped fresh parsley • 1 1/4 Tbsp. lemon juice • 2 large garlic cloves, smashed and chopped • 1 tsp. dried basil • 1/3 c. onion, minced • 1/2 tsp. dried crushed red pepper • 1/4 tsp. dried oregano • 1/4 tsp. dried thyme • 1/4 tsp. dried rosemary Since it needs to be chilled first, we will start with the dressing. Start a pan on medium heat. In the pan, combine all of the ingredients for the dressing, and cook at a medium heat until the onion is golden brown. Then place into a container and chill for at least 10 minutes. Place the chopped tomatoes, shallot, onion, bell pepper, and cucumber into a large bowl. I used a medium mixing bowl for this, but any adequately sized bowl will suffice. Then put into the refrigerator to chill. Mix 1 tbsp garlic powder, 1/4 tsp. sea salt, fresh ground pepper, and the dill weed in a small container, add about 1/4 cup water and stir together. Set aside. Boil water for the noodles, add 1 tbsp. garlic powder and 1/4 tsp. sea salt to the water (do not add oil, as this prevents seasonings and dressing from sticking to the noodles), cook the noodles until they are cooked al dente. Drain. Add the pepperoni slices and combine the rest of the ingredients together in the bowl, making sure that the pasta and vegetables are thoroughly mixed together with the dressing. Enjoy!
Posted on: Fri, 09 Jan 2015 20:00:38 +0000
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