What is the best known secret in Huron? Huron Area Concert Association (HACA), and it has been in existence since 1971.

Members can attend six local concerts with the annual membership ticket and, if willing to travel, could attend concerts in Mitchell and Pierre with their membership ticket. That is 16 concerts for one low price — plus gas, of course. It is not too late to get a ticket!

The first concert for the Huron area is Wednesday, Oct. 9, at James Valley Christian School and is Street Corner Symphony, a five-voice male a cappella ensemble. The concert starts at 7:30 p.m.

HACA has existed in Huron for more than 50 years and its mission is to cultivate interest in music, provide a variety of concerts in the Huron area and build a permanent concert audience.

The HACA board is made up of Emma Tschetter, president; Susan Hines, treasurer; Molly Lamont, publicity; Ann Blondheim, membership; June Wipf, Betty Albright and Connor Langbehn, business sponsors; Jessica Langbehn, communications; Wilma Pageler, hospitality; and Jessica Hotchkiss, volunteer coordinator.

The board works with Allied Concert Services (www.alliedconcertservices.com) to select a variety of concerts (usually five) for audiences to experience. The number of concerts is based upon the income from ticket sales plus the cost for the musical artist(s).

This year, a season ticket for can be purchased for $60, with six concerts in the Huron area. A family membership is $130 and includes a ticket for entire family, no matter how many in the family. A student membership is $15 for high school and college students.

If you have questions or need further information, call Emma at 605-353-4839, or any of the board members.

Yum Yum Potatoes
Submitted by Ann Blondheim

2 pounds baby potatoes, halved
6 slices bacon
1 red onion, chopped
6 Tablespoons apple cider vinegar
3 Tablespoons water
2 Tablespoons extra-virgin olive oil
2 Tablespoons Dijon mustard
1 teaspoon granulated sugar
Kosher salt
Freshly ground black pepper
4 green onions, sliced

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15-20 minutes. Drain and let cool slightly before transferring to a large serving bowl.

In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.

Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper. Stir in green onions and gradually pour mixture over potatoes. Toss to combine and serve warm.

Heavenly Chocolate Cake
Submitted by Emma Tschetter

(similar to brownies)
1 ½ cups chocolate chips
2 15-ounce cans canned chickpeas (garbanzo beans), drained and rinsed
4 eggs
½ teaspoon baking powder
1 cup sugar

Melt chocolate chips. Combine beans and eggs in blender. Add sugar, baking powder and melted chocolate chips. Blend until smooth.Turn into greased and floured 9-by-13-inch pan. Bake at 350 degrees F for 30 minutes or until knife comes out clean. Cool and frost.

Frosting:
3 Tablespoons sunflower oil
1 cup melted chocolate chips
1 teaspoons Vanilla
2 cups powdered sugar.

7-Minute Frosting
Submitted by June Wipf

½ cup water
1 ½ Tablespoons light corn syrup
1 ½ cups sugar
½ teaspoon cream of tartar
½ teaspoon salt
2 egg whites
1 ½ teaspoons vanilla extract

Place water, corn syrup, sugar, cream of tartar and salt in saucepan over medium heat until sugar is completely dissolved.

Place egg whites in bowl and whip at high speed until whites begin to hold shape, about 45 seconds. Continue beating while pouring the hot syrup gradually into bowl, about 1-1 ½ minutes. Add vanilla and continue beating about 5 minutes or until frosting loses its shiny appearance and will stand in stiff peaks. Stop and frost cake immediately.

Vegetable Dip
Submitted by Molly Lamont

3 medium tomatoes, chopped
1 cup zucchini, unpeeled and chopped
4 green onions, chopped
1 can chopped green chilies
1 can black olives, sliced
3 teaspoons garlic salt
½ cup oil
2 Tablespoons vinegar

Mix altogether. Serve with taco chips.

Buffalo Chicken Dip
Submitted by Jessica Hotchkiss

2 cups shredded cooked chicken
8 ounces cream cheese, softened
½ cup Frank’s RedHot Original Cayenne Pepper Hot Sauce
½ cup ranch dressing
½ cup blue cheese crumbles

Preheat oven to 350 degrees F. Mix all ingredients in a large bowl.

Spoon into shallow 1 quart baking dish. Bake 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.