Kare11
Minnesota woman wins national recipe contest
Crystal Schlueter from Babbit, Minnesota joined KARE 11 Saturday to show off her famous dish that won the Campbell’s ShareYourSides campaign.
BABBITT, Minn. — Last holiday season, the iconic soup company Campbell’s invited home cooks nationwide to participate in the ShareYourSides campaign by submitting their favorite holiday side dishes and the heartwarming stories behind them.
Ten finalists from all over the country were chosen, but the winner of it all was Crystal Schlueter from Babbit, Minnesota.
She joined KARE 11 Saturday to show off her famous dish.
RECIPE: Everything Quiche
- 2 tablespoons extra virgin olive oil (amount divided in recipe steps below)
- 1 cup fresh green beans, cut into 1-inch pieces
- 4 ounces sliced baby bella mushrooms
- 1/2 cup chopped sweet onion
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 4 large egg, beaten
- 4 ounces softened cream cheese
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon coarse ground black pepper
- 1 deep dish ready to bake frozen pie crust in a foil pan (unthawed)
- 1/3 cup panko breadcrumbs
- 2 teaspoons Everything bagel seasoning
- 2 tablespoons thinly sliced green onion (scallions) (green parts only)
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Step 1
Preheat the oven to 400 degrees F. Drizzle 1 tablespoon oil over a foil-lined rimmed cookie sheet. Top with the green beans, mushrooms and onion. Toss to coat.
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Step 2
Bake for 30-35 minutes or until the vegetables are softened and just starting to brown, stirring halfway through the baking time. Let the vegetables cool for 5 minutes.
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Step 3
In a large bowl, beat together the soup, eggs, cream cheese, Worcestershire sauce, and pepper until thoroughly mixed. Gently stir the vegetables into the soup mixture and pour into the pie crust. Discard the foil and place the quiche onto the cookie sheet.
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Step 4
In a small skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the panko and cook for 7-8 minutes or until golden brown, stirring often. Spoon the panko over the quiche filling. Sprinkle with everything bagel seasoning.
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Step 5
Bake at 400 degrees F for 50-60 minutes or until the crust is golden brown and the filling is set. Let cool for 5 minutes, then sprinkle with scallions.
ST PAUL, Minn. — Investigators are trying to find out what led up to a 14-year-old boy being shot in St. Paul on Saturday.
Authorities told KARE 11 officers were called to the 1900 block of Wilson Avenue just before 12:30 p.m. There they found the teen with a gunshot wound.
The teen was taken to Regions Hospital with injuries officials described as “non-life-threatening.”
No one has been arrested yet, police said, and the investigation is ongoing.
Kendama is a traditional Japanese skill toy consisting of a handle (ken), a pair of cups (sarado), and a ball (tama) that are all connected by a string.
PLYMOUTH, Minn. — Hundreds of people from around the world are in Minnesota this weekend to compete in North America’s largest kendama tournament.
Kendama is a traditional Japanese skill toy consisting of a handle (ken), a pair of cups (sarado), and a ball (tama) that are all connected by a string.
The North American Kendama Open (NAKO) is Nov. 15 -17 at the Crowne Plaza Minneapolis West Hotel in Plymouth. It’s become popular in part due to a Minneapolis-based company, Sweets Kendamas, and the company’s owner, Matt “Sweets” Jorgenson.
Sweets Kendamas hosts the nation’s largest kendama competitions and sells the toys at Target stores nationwide.
In partnership with the nonprofit Mindfulness Through Play, it also operates 12 kendama clubs at afterschool programs across the Twin Cities.
Besides the competition, NAKO will feature music, merchandise, workshops, video premiers and an award show.
Tickets are $60 for the weekend or $25/day.
Taste the flavors of fall at this popular Minneapolis-St. Paul restaurant.
ST PAUL, Minn. — Celebrate the change in the seasons with a delicious meal off the new menu at The Buttered Tin.
James Beard-recognized chef Alicia Hinze offers breakfast, lunch and sweet treats at locations in St. Paul and Northeast Minneapolis. The new fall menu centers around local harvest and has vegetarian, plant-based and gluten friendly options.
Some of the new items are the Hot Honey Apple French Toast, Big Ol’ Bennie, TBT Hash with salmon filet, Portobello Melt and Jerk Shrimp Tacos.
The St. Paul restaurant is open Monday to Friday from 7 a.m. to 2 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m. The Northeast Minneapolis location is open Monday to Friday from 8 a.m. to 2 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m..
