Saving Thyme
233 W. Main St
Stoughton, WI  53589
(608) 877-0075


Hours:
Mon - Thurs 10 - 7
Fri 10 - 5
Sat 9 - 5
Sun 12 - 4


gstehley@choiceonemail.com

Recipes


Great recipes! Send us your favorite!
Southwest Rice Salad
(Sylvia Lewis)
1 cup rice
1 cup frozen corn, thawed
1 15oz can black beans, rinsed
1 1/4 cups mild salsa
1 large seeded diced tomator
1 bunch chopped green onions or   
   chopped sweet onion
1 large sweet red pepper, chopped
1/4 cup sliced black olives

Dressing:
2 tsp ground cumin
1/4 cup minced cilantro
2 cloves garlic, minced
2 Tbsp fresh lime juice
1/4 cup vegetable oil
1 Tbsp cider vinegar
1 tsp salt

Cook rice and cool.  Combine rice and remaining salad ingredients.  Mix dressing ingredients and toss lightly with rice mixture.
Caramel Butter Bars
(Valerie Hvam)

2 cups flour
1cup packed brown sugar
3/4 cup cold butter
1 jar (12 ounces) caramel ice cream topping, warmed
1 package (11 1/2 ounces) chocolate chips

Combine flour and brown sugar. Cut in butter until crumbly.  Press into a greased 13x9 x 2" baking dish. Drizzle caramel topping over the top. 

Bake at 350 degrees for 15-20 minutes.
Take out of oven and sprinkle chocolate chips over the top. Let them melt for 5 minutes. Spread the melted chips out with a knife. Cool, cut into bars.

Makes 4dozen.
Store in cool place.



Roasted Vegetables
Oven 425 degrees
Line jelly roll pan with parchment

Cut veggies of your choice to uniform size, not too small:
onions, sweet peppers, zucchini, cauliflower, brussels sprouts, sweet potatoes, potatoes, rutabaga, parsnips, wintersquash, peeled beets, green beans, etc.

Note: Hard veggies such as beets, winter squash, and sweet potatoes should be started 10 minutes before the other veggies.  Cook beets separately so they don't turn everything pink. 

Mix all veggies in a large bowl, drizzle with olive oil, sprinkle with salt and pepper.  Mix until all are coated wtih oil. Spread in pan in one layer, use 2 pans if necessary.  Roast 20 minutes or until desired doneness (test with a fork).



 Carolyn's Lemon Bundt Cake
1 box yellow cake mix
1 small box lemon jellow
3 eggs
3/4 cup oil
1 cup water
6 oz. lemonade concentrate

Mix all indgrediants together.  Pour into a bundt cake pan.  Bake at 350 degrees for 40 minutes



Marge's Pretzels
1 large bag of pretzels
Topping
1 cup Orville Reddenbacher popcorn oil
1/2 bag dry Ranch dressing mix
1/2 tsp garlic powder
1/2 tsp dill weed

Heat the topping in the microwave, mix well, and add to
the pretzels
Greek Pasta Salad with Shrimp, Asparagus, and Feta

Dijon Vinaigrette
¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Pinch of salt
Black pepper to taste
2/3 cup extra-virgin olive oil

Mix all except olive oil. Slowly whisk in the oil for a thick
consistency. Add just before serving.

Pasta Salad
1 lb asparagus
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil

black pepper and salt, to taste
1 lb medium pasta shells
1 lb cooked, peeled shrimp, halved lengthwise
¾ cup sliced black olives
6 ounces cherry tomatoes, halved
1 cup crumbled feta cheese
2 rounded teaspoons Greek seasoning (available from
Penzeys spices)

1. Adjust oven rack to highest position and turn broiler
on high. Toss asparagus and pepper with olive oil, salt
and pepper, and arrange on a large baking sheet with
sides. Broil eight to ten minutes, until spotty brown,

turning pieces once. Set aside in large bowl to cool,
then cut into bite-sized pieces.

2. Bring water to boil. Add pasta, boil using package
times, until just tender. Drain thoroughly (do not rinse)
and dump onto the baking sheet. Set aside to cool.

3. Put vegetables, pasta and remaining ingredients
(except dressing) in a bowl or a gallon-sized zip lock

bag (can be refrigerated for several hours). To serve,
add dressing; toss to coat.
Strawberry Spinach Salad (Angela Vitcendo)
1 pkg spinach leaves, rinsed and spun dry
1 pint strawberries, sliced
Dressing
1/3 cup canola oil
1/3 cup sugar
1/4 cup red wine vinegar
2 Tbsp finely chopped onion

1. Place spinach and strawberries in a bowl.
2. Add desired amount of dressing and serve.


4 Bean Medley
(Patti Ralph) 8-10 servings
8 slices of bacon, diced
1 onion, quartered and sliced
3/4 cup brown sugar
1/2 cup cider vinegar
1 tsp dry mustard
1/2 tsp garlic powder
salt to taste
16 oz can baked beans, undrained
16 oz can kidney beans, rinsed and drained
15 oz can butter beans, rinsed and drained
4 -5 oz can green beans, drained

1. Fry bacon, add onions and sauté. Add seasonings
and simmer 15 minutes without the beans.
2. Place bacon mixture and beans in a slow cooker and
cook 5-7 hours on low.
3. Serve with a slotted spoon.

Mandarin Couscous Salad (Patti Ralph) 7 servings
1 1/3 cups water
1 cup uncooked couscous
1 cup frozen peas
11 oz can mandarin oranges, drained
1/2 cup slivered almonds, toasted
1/3 cup red onions, chopped

Dressing
1/4 cup red wine vinegar
2 Tbsp olive oil
4 tsp sugar
1/4 tsp salt
1/4 tsp hot pepper sauce (to taste)

1. Bring water to a boil, stir in couscous, cover,
removed from heat and let stand 5 minutes. Fluff with
a fork.
2. Add peas to couscous.
3. Combine oranges, almonds, and onions and add to
couscous.
4. Pour dressing over couscous, toss to coat.
5. Serve chilled or at room temperature.
 Carolyn's Quick Poppy
   Seed Cake

1 pkg yellow cake mix
1 cup water
 1/2 cup vegetable oil
4 eggs
1 pkg instant coconut cream pudding mix
4 TBSP poppy seeds

Mix cake, poppy seeds, and pudding together.  Add water, oil and eggs.
Beat well.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 45 minutes.
Cool 20 minutes and turn over onto a plate.