Weather Forecast


Start the year with fresh 'ingredients'

Email Sign up for Breaking News Alerts
lifestyles Brainerd,MN 56401
Brainerd Dispatch
Start the year with fresh 'ingredients'
Brainerd MN 506 James St. / PO Box 974 56401

The new year. It’s the time for a fresh start and I’m ready to try to make 2012 a great one!

My plans for the new year are to take life one day at a time and live it to the best of my ability, to try to laugh when I’d rather cry, to reach out my hand to someone in need, to overlook the faults I see in others for none of us is perfect and to promote peace and love in my own small corner of the world.


May the grateful spirit and awesome wonder of the upcoming year take hold in each of our hearts. May love and laughter linger each and every day.

Happy New Year!

New Year Miracle recipe

1 part of knowing who you are

1 part of knowing who you aren’t

1 part of knowing what you want

1 part knowing who you wish to be

1 part of knowing what you already have before you

1 part of choosing wisely from what you have before you

1 part of loving and thanking for all you have

Mixing instructions: Combine ingredients together gently and carefully. Using faith and vision, mix together with strong belief of the outcome, until finely blended. Use thoughts, words and actions for best results. Bake until blessed. Give thanks again. Yields unlimited servings.

Cocktail meatballs

1 1/2 lbs. ground beef

1 beaten egg

1 envelope dry onion soup mix

3 tbsp. water

2 tbsp. Worcestershire Sauce


Pitted black olives, green stuffed olives, cocktail onions or pineapple tidbits


12 oz. chili sauce

18 oz. grape jelly

1/4 c. lemon juice

3 tbsp. horseradish

Combine all meatball ingredients; mix well. Using about one tablespoonful of meatball mixture, form balls by covering each olive, cocktail onion and pineapple tidbit. Arrange meatballs in a shallow baking dish; bake at 375 degrees for 20 minutes. Combine sauce ingredients; pour over meatballs. Return to oven for 15 minutes or until the sauce is thickened slightly. Serve from a chaffing dish or crockpot.

Yields: 30 meatballs

Crab in a Dip

6 oz. can crab meat, drained and flaked

juice of a lemon

12 oz. cream cheese, room temp

1/2 c. whipping cream

1/2 c. mayonnaise

1 tbsp. minced onion

1 clove garlic, minced

1/2 tsp. worcestershire Sauce

1/4 tsp. hot pepper sauce

dash salt

fresh chives

In a small bowl, marinate crab meat in lemon juice 30 minutes; drain well. In blender or mixer bowl, blend or mix crab meat with remaining ingredients except chives, just until thoroughly mixed. Spoon into serving dish. Garnish with chives. Serve with crackers, potato chips or fresh vegetable dippers.

Serving size: 8

FOOD FOR THOUGHT: Enthusiasm is the yeast that raises a lot of dough.

GARY’S TIP: Set out straight pretzel sticks instead of wooden picks for spearing meatball appetizers. Since the “pick” is edible, you won’t have to clean up loose toothpicks after your party.