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 Land O'Lakes: What's For Dinner? 07/10/2008 Beef Entree: STUFFED ACORN SQUASH A quick one-dish meal for an autumn supper. 07/10/2008 Side Dish: SHREDDED VEGETABLE COLESLAW The colorful mix of vegetables in this coleslaw recipe is a new twist on an old favorite. 07/10/2008 Featured Dessert: GINGERBREAD WITH FRUITED COMPOTE Apples and pears combine with fresh gingerroot for a warm accompaniment to this moist gingerbread.	 Land O'Lakes: Top 10 Recipes 07/10/2008 FROSTED APPLE CINNAMON BARS Rich and chunky, these bars are truly a homespun favorite. 07/10/2008 CARAMEL APPLE UPSIDE-DOWN CAKE This cake will remind you of trips to the apple orchard and biting into fresh, sweet fruit. 07/10/2008 OLD-FASHIONED APPLE CRISP Use award-winning butter in the topping of this classic apple crisp recipe. Serve this dessert recipe warm from the oven. 07/10/2008 GLAZED APPLE PIE BARS This all-time favorite crowd pleasing treat is apple pie in bar form. 07/10/2008 SOUR CREAM APPLE BARS The sweet, creamy apple filling is layered between a crunchy oat crust and topping.
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 Recipe of the Day 10/03/2008 Chili Chicken and Pasta Chili Chicken and Pasta Ingredients 6 oz. dried Angel hair pasta 3 fresh ears of sweet corn 1/4 cup olive or cooking oil 4 small skinless boneless chicken breast halves 1-1/2 tsp. chili powder 1/4 tsp. salt 1/4 tsp. pepper 2 medium tomatoes, sliced 3 Tbsp. lime or lemon juice Lime halves and Snipped Fresh Parsley (optional) Directions Cook pasta and corn in lightly salted boiling water according to pasta package directions. Drain in colander and rinse with cold water until cool. Meanwhile, sprinkle chicken with 1 teaspoon chili powder, the salt and pepper. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. In a screw top jar combine remaining oil, chili powder and the lime juice; shake to combine. Cut corn from cob. Divide chicken, corn, tomatoes and pasta on four dinner plates. Drizzle with dressing and sprinkle lightly with salt and pepper. Serve with lime and parsley. Makes: 4 servings 10/02/2008 Bourbon Chicken Bourbon Chicken Ingredients 4 skinless, boneless chicken breast halves 1 teaspoon ground ginger 2 ounces soy sauce 2 tablespoons dried minced onion 3/4 cup dark brown sugar 3/8 cup bourbon 1/2 teaspoon garlic powder hot sauce to taste Directions Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon, hot sauce and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.  Preheat oven to 325 degrees F (165 degrees C).  Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.  08/02/2008 Chili Chicken Wings Chili Chicken Wings Ingredients 1 1/2 cups rice or cider vinegar 1 cup sugar 3/4 cup ketchup 6 tablespoons Chinese plum sauce 1 tablespoon hoisin sauce 2 tablespoons finely chopped garlic 2 tablespoons (or to taste) finely chopped fresh red, jalapeno or serrano chili, with seeds 3 tablespoons finely minced fresh ginger 1 teaspoon salt, or to taste 1 tablespoon cornstarch mixed with 1 tablespoon cold water 30 chicken wings (tips removed), rinsed and patted dry 2 tablespoons chopped cilantro, for garnish Directions Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low  and simmer, stirring constantly to blend the flavors, about 5 minutes.  Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks. Preheat the oven to 350 F. Using a sharp knife, separate the chicken wings at the joint. Set  aside. Place the chicken wings in a large bowl and toss well with 1 1/2 cups  of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking  sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or  twice with additional sauce. Place the wings on a platter, sprinkle with  cilantro and serve. 07/02/2008 Chipotle Corn Dip Chipotle Corn Dip Ingredients 2 tablespoons butter 1/4 cup finely chopped red onion 1 garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon chipotle chile powder 1/2 cup diced fresh tomato 2 cups frozen corn kernels, defrosted 1 cup sour cream 1/2 cup mayonnaise 1 cup finely shredded mild cheddar cheese 1/2 cup finely shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro Directions Melt the butter in a medium-size skillet over medium-high  heat, and cook the onion, garlic, cumin and chile powder, stirring, until you  can smell the spices and the onion begins to soften, 2 to 3 minutes. Add the tomato and corn, and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool. Stir in the sour cream, mayonnaise and cheese. Cover and refrigerate for at least 4 hours orovernight to let the flavors  develop. Remove from the refrigerator, garnish with the cilantro and  serve.  05/02/2008 Cincinnati Chili Cincinnati Chili Ingredients 2 teaspoon table salt or more to taste 1 1/2 lbs ground beef chuck 2 tablespoon vegetable oil 2 med onions -- chopped fine (about 2 cups) 2 med cloves  garlic -- minced or pressed through a garlic press   (about 2 teaspoons) 2 tablespoon chili powder 2  teaspoon dried oregano 2 teaspoon cocoa 1 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice 1/4 teaspoon ground black pepper 2 cup low-sodium chicken broth 2 cup water 2 tablespooncider vinegar 2 teaspoon dark brown sugar 2 cup tomato sauce hot sauce Accompaniments 1 lbs spaghetti -- cooked, drained, and tossed with 2 tablespoons of   unsalted butter 12 ounce sharp cheddar cheese -- shredded 1 can red kidney beans (15-ounce) -- drained, rinsed, and warmed 1 med white onion -- chopped fine (about 1 cup) Directions FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside. Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about ..