Latest Issue

Spring Into the Home Show…

Just like Little League marks the end of summer for me, the West Branch Builders Home Show marks the start of spring. I always look forward to spending a couple of hours at the show each year. It’s always nice to hear people’s thoughts, ideas and opinions on the paper.

As usual we are doing a giveaway so stop by to register to win an amazing grilling package! We are giving away a grill from Elery Nau Hardware and to make sure you can start using the grill right away, we are also throwing in a $50 gift card to Rupert’s Specialty Meats and a $50 gift card to Tony’s Deli so you can grab some steaks, burgers, chicken or whatever else suits you to grill!

If you’ve never been to the Home Show, you have to come check it out! There are over 140 vendors this year that are ready and willing to help you with all of your home improvement projects. Carroll Pawlikowski has been working hard all year to make sure the show is a success.

There are a couple new features to this year’s show, including a couple of great seminars. Be sure to flip the page and check out Lou’s story with all the details.

Faith and Begorrah…speaking of signs of spring…St. Patrick’s Day is this weekend! As far as I know, there is nothing official happening this weekend, but I’m sure some of you will be out celebrating the luck of the Irish this weekend anyway. If so, please be safe out there. Get a DD, or call an Uber, Lyft or taxi. Just get home safe!

If you are choosing to stay home this weekend, you can celebrate St. Paddy’s Day with some Irish themed food! Here is a great recipe that is perfect for St. Paddy’s Day and is just all around great comfort food!

Mini Shepherds Pie:


• Cooking spray, for muffin tin
• 2 tbsp. all-purpose flour, plus more for work surface
• 2 lb. sheets refrigerated pie crust
• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 Carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 c. frozen peas
• 1 c. frozen or canned corn
• 2 tbsp. butter
• 1/2 c. low-sodium beef broth
• 1 1/2 c. prepared mashed potatoes
• Chopped fresh parsley, for garnish


Preheat oven to 375º and coat a muffin tin with cooking spray. Lightly flour a work surface. Using a glass, cut pie crust into rounds for your muffin tin. Place pie crust in each cup and gently press down.

Bake until lightly golden, 6 to 8 minutes. Heat broiler.

Meanwhile, make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.

Stir in frozen peas and corn and cook until warmed through, 3 minutes more.

Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth.

Combine with mixture and cook until thickened, 3 minutes.

Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes.

Broil until golden, 5 minutes.

Garnish with parsley and serve.

Leave a Comment

Your email address will not be published. Required fields are marked with *