Heartland Cuisine: Huron Area Pink Ladies


The Huron Area Pink Ladies Dart League is a “mom-profit” organization that raises money to help those that are battling cancer in the Huron area. 

The Huron Area Pink Ladies Dart leagues is dedicated to raising funds to assist families with the costs of cancer treatments. They have donated to various families, money and gift cards to help with the expenses accrued while receiving cancer treatments.

They accept nominations from the community of anyone that is currently fighting cancer. You may contact them via their Facebook page by sending a message to the Huron Area Pink Ladies, to nominate someone for donation.

French Onion Soup
Submitted by Joann McHugh
Yield: 6 servings

This easy French Onion Soup recipe is perfect for weeknight dinners or special occasions. Learn how easy it is to make this soup today!

    4 pounds yellow onions, halved and thinly sliced
    3 Tablespoons butter
    2 cloves garlic, minced
    2 sprigs fresh thyme
    1 bay leaf
    Salt and pepper to taste
    3 Tablespoons all-purpose flour
    1/4 cup white wine or water
    6 cups beef stock
    French bread, sliced
    2 Tablespoons olive oil
    Gruyere cheese, sliced or grated 

In a large pot over medium heat, melt the butter. Add onions, garlic, thyme, bay leaf, salt, and pepper.

Cook for about 20-25 minutes or until onions become very soft and caramelized. Add the white wine and bring to a boil. Scrape any browned bits from the bottom of the pan and allow the mixture to simmer for about 5-10 minutes or until the wine has evaporated. Remove the bay leaf and thyme sprigs. Add in the flour, stir to coat the onions. Reduce the heat to medium-low and cook for about 10 minutes.  Stir in the beef broth and bring the soup back to a simmer. Simmer for about 10 minutes, allowing the soup to thicken slightly. 

While the soup is simmering, preheat the oven to 450°F. and line a baking sheet with parchment paper.  Coat both sides of the French bread slices with olive oil. Place onto the prepared baking sheet and toast in the oven for about 5-6 minutes. Remove the baking sheet from the oven and flip the toasts over and top with Gruyere cheese. Return the baking sheet to the oven and bake until cheese has melted and is slightly golden brown. Spoon the soup into a bowl and top with cheesy toast. Serve immediately. Store any leftovers in the refrigerator. 

Alternatively — If you desire, you can …

Fill oven-safe bowls with the soup and top with French bread and cheese.  Broil it all in the oven for about 10 minutes, or until the cheese is melted and slightly golden brown. 

No Bake, Just Shake Snack Mix
Submitted by Kolee Dant
    1-ounce package Ranch salad dressing mix
    2/3 cup vegetable oil
    1 Tablespoon dried dill
    1 teaspoon garlic powder
    10-ounce package of oyster crackers
    9 -ounce package of Cheez-Its
    16-ounce bag of pretzels

In a 2-gallon Ziploc bag, combine oyster crackers, Cheez-Its, and pretzels. In a small bowl, combine salad dressing mix, oil, dill, and garlic powder. Pour over the crackers, and toss gently to coat. Flip the bag every 30 minutes for two hours. Store in an airtight container.

Slow Cooker Queso Chicken Tacos
Submitted by Vicki Dant
    2 pounds boneless, skinless chicken breasts
    1 ounce packet of favorite taco seasoning
    1 can (10 ounces) Rotel (diced tomatoes and greed chiles) 
    ¾ cup salsa con queso
    ½ cup chicken broth
    4-ounce can mild diced green chiles 

Lightly spray slow-cooker with non-stick cooking spray. Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium-size bowl add Rotel, green chiles and chicken broth and mix well.

Pour evenly over chicken. Cook on low for 6 to 8 hours, or on high for 3 to 5 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.

When ready, drain excess liquids leaving just a smidgen behind, then shred chicken using two forks. DRAIN WELL! 

IMPORTANT STEP!! Be sure to remove the majority of the liquid BEFORE adding queso!! Leaving behind too much liquid will result in watery chicken.

The last step is to spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas (hard or soft shell) and your favorite taco toppings. Enjoy! 

Slow Cooker Meatballs
Submitted by Kolee Dant
    1/2 bag of frozen meatballs *
    18-ounce bottle of BBQ sauce
    20-ounce can pineapple chunks with juice
    1/2 cup brown sugar

Put all ingredients in a slow cooker.  Cook on high 1 hour and then turn down to low. Cook until meatballs are completely done.

* I used half of the 32-ounce Great Value Fully Cooked Homestyle Meatballs