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Let the fun begin! The celebration of Karl Oskar Days is up and running, as of yesterday and for the rest of the week. There are so many things going on that you can take part in, watch or stand in line to get something to eat. I hope you will come and support and appreciate what the committees have done to make this great celebration happen. You and I have no idea how much time has been spent organizing all that is going on for these five days. I salute you, for making this a truly fun and exciting time in Lindstrom! I have to share a bit that made me laugh.

This came about a few years ago when one of our grandchildren asked why the statue of Karl had two first names. I didn’t have an answer. Then, she said, “I think I’ll call him Oskar Karlson because that sounds better.” And a new name was born for Karl.

After you run the gamut of all that’s happening, you may want to invite family or friends to stop by for a bite to eat. This is where having a slow cooker comes into play.

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PORK STROGANOFF
1-1/2 lbs. boneless pork shoulder, cut in 3/4 inch cubes
1 T. olive or canola oil
1/2 c. coarsely chopped onion
1 large clove or garlic, minced
1 c. water
1-4 oz. can mushrooms, bits and pieces, drained
1 T. instant beef bouillon granules
1 t. dried dill weed or 1 T. fresh snipped
1/8 t. pepper
1/2 c. sour cream
1/4 c. dry white wine or prepared beef bouillon
1-1/2 T. cornstarch or 3 T. flour
Hot cooked noodles
Snipped parsley, optional

In a skillet, brown pork cubes on all sides in hot oil, stirring occasionally; drain. Add onion and garlic; cook until tender but not brown, stirring occasionally. Transfer meat mixture to slow cooker. Combine next five ingredients, pour over meat.

Cover and cook on low-heat setting for eight to 10 hours. Test meat cubes after eight hours for doneness; continue to cook for another hour or so if not tender. Turn to high heat setting. Heat until bubbly, 15-20 minutes. In a small bowl, blend together sour cream, wine and cornstarch. Whisk until smooth. Stir into hot mixture, whisking constantly; heat through about 15 minutes, stirring occasionally. Serve over noodles. Sprinkle with snipped parsley, if you wish. Makes six servings.

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TERIYAKI CHICKEN
12 boneless, skinless chicken thighs
3/4 c. each, sugar and soy sauce
6 T. cider vinegar
3/4 c. each, ground ginger and minced garlic
1/4 t. pepper
4-1/2 t. each, corn starch and water
Hot cooked rice, optional

Put chicken in 4-5 quart slow cooker. In a large bowl, combine next six ingredients, mixing well. Pour over chicken. Cover and cook on low for four to five hours or until chicken juices run clear.

Remove chicken to a serving platter; keep warm (cover tightly with foil). Transfer juices to small saucepan; bring to a boil. In a small bowl, combine corn starch and water until smooth. Gradually stir into the saucepan.  Bring to a boil; cook and stir for two minutes or until thickened. Serve with chicken and rice. Makes six servings.


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KIELBASA GUMBO
3-eight inch celery ribs, diced 1/2 inch thick
1 each, medium onion, green pepper and carrot cut in 3/4 inch pieces
2 T. olive oil
1/3 c. flour
1-1/2 c. chicken broth
1 ring kielbasa, cut into 1/2 inch pieces
1-15 oz. can diced tomatoes, undrained
1-8 oz. can tomato sauce
2 t. each, dried oregano and thyme leaves
Scant 1/4 inch t. cayenne peppers
Hot cooked rice for five

In a large frying pan, saute first four ingredients in oil until almost tender. In a small bowl, whisk together flour and chicken broth until smooth; gradually add mixture to veggies, stirring constantly. Bring to a boil over medium heat. Cook and stir for two minutes or until thickened.

Transfer to four quart slow cooker. Stir in next five ingredients. Cover and cook on low for 4-5 hours or until hot. Serve over rice. Makes six to eight servings.

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This is not a slow cooker recipe, but I had to share it with you as we had this rich dessert recently. On a scale of one to 10, this gets a big 15!

BANANA SUNDAE DESSERT
1-12 oz. pkg. vanilla wafers, crushed
1/2 c. butter, melted
2 T. sugar
6 c. chocolate chip ice cream, softened
4 large firm bananas, sliced 1/4 inch thick
2 jars (11-3/4 oz. each) hot fudge ice cream topping, divided (not chocolate syrup)
6 c. cherry vanilla ice cream, softened
Maraschino cherries

In a small bowl, combine crumbs, butter and sugar; press into bottom of a 9x13 inch pan. Freeze for 15 minutes. Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 c. fudge topping. Cover and freeze for at least 30 minutes. Carefully spread cherry ice cream evenly over topping. Cover and freeze six hours or overnight.

Remove from freezer 10 minutes before cutting. Warm remaining fudge topping a bit. Drizzle over each serving; top each with a cherry. Makes 16 servings. If there is some left over, return to the freezer in a covered container.

Thought for the Day: A friend is one who believes in you before you believe in yourself.

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