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Submissions sought for Holiday Cookbook

Deadline is noon on Oct. 14

September 25, 2011
By SANDY MICKELSON, Messenger staff writer , Messenger News

When The Messenger's 2011 Holiday Cookbook comes out, it will include gluten-free recipes for meat loaf and for banana cake.

Carla Montgomery, of Otho, already sent those recipes in. They'll be part of the dessert and meats/main dishes categories.

There will be six categories in the new cookbook - appetizers, desserts, pastries/bread, soups/salads/sides, meats/main dishes and miscellaneous. Just five recipes will be accepted from any cook, and those recipes must be typed or printed. If handwriting is illegible, the recipe will not be used.

A $25 gift card will be awarded to the winner of each category.

Deadline to submit recipes is noon Oct. 14. The cookbook will be published in The Messenger on Nov. 13 and in the Daily Freeman-Journal on Nov. 14.

Recipes may be sent to The Messenger at 713 Central Ave., Fort Dodge, IA 50501 or by email at They also may be entered online at

Recipes may be sent to The Daily Freeman-Journal at 720 Second St., Webster City, IA 50595 or by email at They also may be entered online at

Any recipe entered should include the cook's daytime contact information.

It is also important that each recipe be checked for completeness and accuracy. Be certain directions tell what size can to use, not just a small can of pineapple - or whatever ingredient it is. Be certain to say if a pan must be a glass pan or a regular cake pan and what actual size in inches, not just a small pan. If a pan must be greased, note that. If a strip of aluminum foil should go over the meat loaf for the first half hour of baking, note that.

Anticipate any questions and answer them before submitting a recipe. Do not type them in all capital letters - use upper and lower case.

Many times recipes are tweaked a bit from the original recipe - don't forget to include the tweak.

And just because the deadline is Oct. 14 doesn't mean to wait for then to submit a recipe. The earlier the better.

Contact Sandy Mickelson at (515) 573-2141 or



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