• Home
  • ARCHIVES
  • Design/ Print
    • Print Reorder Form
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • Advertise
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • About Us
  • Home
  • ARCHIVES
  • Design/ Print
    • Print Reorder Form
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • Advertise
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • About Us
FAIRMONT PHOTO PRESS
  • Home
  • ARCHIVES
  • Design/ Print
    • Print Reorder Form
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • Advertise
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • About Us
Picture

    Archives
    ​

    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

    Author

    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


    Categories

    All

    RSS Feed

Back to Blog

Classic Cashew Beef

8/30/2017

 
Easy New Recipe
I love trying new recipes, especially when they are easy and Pa Lloyd says “ You can make that one again!”
We do like stir frys and I make them at least once a month. Most of them take more time then this one.
So many ingredients to chop and prepare ahead! Not this one. This is another recipe I found in a Taste Of Home magazine.
I served it with plain rice and a side vegetable.
I hope that you like it too.
 
Classic Cashew Beef
4 tsp. cornstarch
4 tsp. soy sauce
1 tsp. sesame oil
 
1 tsp. Oyster sauce
1/4 tsp. ground ginger
1/2 cup chicken broth
 
1 pound beef steak (any kind)
2 Tblsp. canola oil
8 green onions, sliced
2/3 cup cashews
2 garlic cloves, minced

In a small bowl combine the first 6 ingredients, whisk until smooth and cornstarch dissolved. Set aside.
In a large skillet, stir fry the beef in 1 tablespoon oil until no longer pink, then remove from pan. Heat remaining oil and stir fry onions, cashews and garlic for 1 minute. Stir in cornstarch mixture, bring to boil.Cook and stir for 2 minutes then stir in steak. Heat through and serve over rice.
 
Have a great week!
0 Comments
Read More
Back to Blog

Pea Salad

8/23/2017

 
Where’s the Peas??
My daughter Mary has worked at a golf club in Okoboji for many years. Last year she asked me if I would make pea salad for 40 people for one of the events. Even though pea salad isn’t one of my specialties and I had no idea how much to make, I consented. Last week I got another call for the same and she appealed to my ego, telling me that one of the guests said it was the best pea salad he had ever eaten! That presented a problem as I don’t really have a recipe it probably never turns out the same, I had not written down my amounts I used and I like a certain kind of frozen peas!
Unfortunately I had not seen this brand of peas in the store for at least 6 months. I asked about them and was told they no longer carried them. Last week I was walking down the frozen foods aisle trying to  decide what kind of peas I wanted to try instead. Imagine my surprise when there on the shelf were the GRAND brand Petit frozen peas. I didn’t think I would ever get emotional over a package of frozen peas! I can’t guarantee the salad will taste the same as last year, but its made and delivered. This time I wrote down the amounts and the recipe I used!
 
Pea Salad
Dressing:
1/3 cup sour cream
1 Tablespoon (rounded) Hellman’s mayonnaise
1 Tablespoon (rounded) Spin Blend salad dressing
2 tsp. dry ranch dressing (gives it a little zip). Mix together.

4 cups Grand brand Petit frozen peas (thawed and drained). You don’t have to cook them.
8 slices bacon, cooked until crisp and chopped
1/2 small red onion, chopped
6 oz. Colby cheese, cut into small cubes
2 hard boiled eggs chopped
salt and pepper to taste

 Add the dressing to the peas, then fold in the remaining ingredients, cover bowl and refrigerate 2-4 hours before serving.
 
Have a great week!
0 Comments
Read More
Back to Blog

Nothing better than fresh peaches!

8/16/2017

 
One of my favorite summer foods is fresh peaches! I especially like Colorado peaches. They are always good and worth the wait! Pa Lloyd’s favorite way to eat peaches is with short cake (the easy Bisquick kind). I just made him his third short cake. Since I have to watch my carbs, I have only indulged having it once, which leaves him a lot of short cake to eat! Luckily peaches are good by themselves. My doctor’s three month time limit is soon approaching! I am going to share a peach dessert with you that comes from my friend Pat Knewtson. Unless I have company I won’t make it this year. There is a limit to my self control!
 
Peach Dessert
 Crust:
 3/4 cup butter
1 1/2 cups flour
1  Tablespoon sugar
2 egg yolks
1/4 teaspoon salt
Pat in a greased 9x13 inch cake pan.

Sliced and peel 6 cups peaches.
Lightly toss with 2 cups sugar and 9 tablespoons flour.
Layer over crust and dot with a little butter.

Beat 2 eggs with 1 1/2 cups plus 2 tablespoons cream.
Pour over peach layer.

Bake one hour at 350 degrees. Cool.
Can serve with whipped topping or ice cream.
 
Enjoy the fair and have a great week!
1 Comment
Read More
Back to Blog

I Love Fresh Produce!

8/9/2017

 
I just can’t get enough of fresh tomatoes and cucumbers!
We have two tomato plants and they are
starting to produce. A trip to the farmer’s markets
supplies me with fresh cucumbers, so I am a happy
girl! I found this recipe on Facebook and have prepared
it twice already. It’s fast and easy and I love it. I
hope that you will too!

Cucumber/ Tomato salad
2 cucumbers, sliced in quarters lengthwise then
cut into chunks
1 –2 medium tomatoes, cut in chunks
4 slices bacon - fried, drained and crumbled
2 Tablespoons mayonnaise ( I used Hellmann’s)
1/4 tsp. garlic powder
salt and pepper to taste

Mix together mayonnaise, garlic powder and salt
and pepper. Add cukes, tomatoes and bacon mix and
chill until serving. If you mix the dressing first and
then add the veggies and bacon, you have one less
bowl to wash!

Have a great week!
1 Comment
Read More
Back to Blog

Best brother-in-law!

8/2/2017

 
My husband has three brothers. His youngest brother, Bill is the best brother-in-law ever! He is the one that works to keep the family connected. He always shows up for family graduations, confirmations and weddings. If someone needs help with a building or household project, he shows up to help. He often call my husband to meet part-way for breakfast. He even makes a trip to Arkansas every couple of years to visit another brother. Recently he celebrated a birthday and his two children took him on a salmon fishing trip to Michigan. He knows I like salmon, so yesterday when he and Pa Lloyd met for breakfast he had a cooler with salmon steaks to share with me. So I got to looking at salmon recipes. I fixed it for lunch and it was simple and so good, so that is your recipe today, all because of my special brother-in-law Bill!

Tarragon Salmon steaks
2 salmon steaks
2 Tablespoons melted butter
2 tsp. lemon juice
1 Tablespoon minced fresh tarragon (if you don’t have fresh, use dried but less, as the flavor is more intense when its dry)
1 Tablespoon fresh chopped parsley
salt and pepper to taste

Place salmon in ungreased glass baking dish, skin side down. Drizzle with a mixture of the melted butter and lemon juice. Sprinkle with salt and pepper, then sprinkle with parsley and tarragon. Bake uncovered at 350 degrees for 20-25 minutes or until fish flakes. I baked for 25 minutes.  Serves 2.
Have a great week!
0 Comments
Read More
Contact Us:
Phone: 507.238.9456
e-mail: frontdesk@fairmontphotopress.com
Photo Press | 112 E. First Street
| 
P.O. Box 973 | Fairmont, MN 56031



Office Hours: 
Monday-Friday 8:00 a.m. - 4:00 p.m.
​
Proudly powered by Weebly
Picture
Picture