Dine Out against Domestic Abuse for Christine Ann Domestic Abuse Services is Thursday, October 24th. Find out how you can participate by clicking here.
We’re learning about additional showings of the Return to Nam film. Abbey Spierings, movie production team member and Jim Van Den Heuvel, Return to Nam Veteran join us to talk about the film and the Return to Nam experience. Visit oldgloryhonorflight.org for more information.
Return to Nam — Movie Showing
Date: Sunday, Oct. 27, 2019
Time: Gallery opens at 1:00 — Movie starts at 2:00.
Location: The Draw
Fall can be a great time to get creative in the kitchen but it’s also the time of year we like to bring out the favorite comfort foods — which usually aren’t the healthiest options. Outagamie County Public Health WIC Nutritionist Kathleen Legare joins us along with UWGB Dietetic Intern Katie Maccoux, to learn about better ways to create our fall favorites.
Taco Meat Loaf – Taste of Home Original Recipe
Ingredients
1 cup crushed saltines (about 30 crackers)
1 envelope taco seasoning
1/2 cup ketchup
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small onion, chopped
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
2 pounds lean ground beef (90% lean)
Salsa, sour cream, shredded cheddar cheese and additional olives, optional
Directions
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix
well. Press into a greased 9×5-in. loaf pan.
2. Bake, uncovered, at 350° for 1-1/2 hours or until no pink remains and a thermometer
reads 160°. Serve with salsa, sour cream, cheese and olives if desired.
Coffee Shop Corn Muffins – Taste of Home Original Recipe
Ingredients
1-1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil
Directions
1. In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat
egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or
paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins
test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.
Healthier Coffee Shop Corn Muffins
Ingredients (follow same directions)
1-1/4 cups whole grain cornmeal (like Hogdson Mills)
1 cup white whole wheat flour or whole wheat pastry flour
1/4 cup packed brown sugar
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup unsweetened applesauce or canned pumpkin
1/4 cup canola oil
