Archive for November, 2012

Multiband’s Holiday Cookbook: Cream Caramel Pudding by Tasnuva Islam – Fargo Office

Friday, November 30th, 2012


1 can of evaporate milk

4 eggs

1 teaspoon vanilla

½ cup + 6 teaspoons sugar


  1. Preheat oven to 325 degrees
  2. In a bowl, mix evaporated milk, 4 eggs, vanilla and ½ cup sugar until mixture is smooth. Set aside.
  3. In a small pot, heat 6 teaspoons of sugar (with a few drops of water, if necessary) until brown – this is your caramel. When the caramel is completely browned, pour it into an oven safe bowl (i.e. CorningWare, Pyrex, etc.) – this is the bowl you will be baking in, so use whatever type of bowl you would like your cream caramel to eventually take the shape of.
  4. Let the caramel set in the bowl. Once it has set and is cold, pour the milk and egg mixture into the bowl.
  5. Place the bowl into a baking pan (i.e. a cake pan)
  6. Fill the pan with boiling water, up to the level of the custard mix in your bowl but not near the edge of the bowl – you do not need to cover this.
  7. Carefully place the water-filled pan with your custard mix into your pre-heated oven. Cook for 30 – 40 minutes, or until the dish is cooked. If you place a fork in the pudding, it should come out clean
  8. Once the custard is fully cooked, remove it from the oven and take it out of its water-bath. Let it cool down.
  9. To serve, loosen the edges of the cream caramel, run a knife under hot water, then run the knife along the edges and shake your cream caramel loose and turn it out onto a flat plate.

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Multiband’s Holiday Cookbook: Yourkshire Puddings by Carly Rygwalski – Minneapolis Office

Friday, November 30th, 2012

Yorkshire Puddings

These are an English bread, similar to a popover. They are light and fluffy, a great substitute for your regular roll!


  • 1 ½ c flour
  • ¾ t salt
  • ¾ cup milk, room temperature
  • 3 eggs, room temperature
  • ¾ c water
  • Vegetable oil

Mix together flour and salt until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or cover in the fridge overnight).

Preheat oven to 400F

Pour vegetable oil into muffin tins, about ¼” deep in each well. Heat oil in the oven, about 10-15 minutes, until hot. Pour batter into heated oil and bake for 30 minutes or until the sides have risen and are golden brown. DO NOT OPEN THE OVEN DOOR UNTIL THE YORKIES ARE FULLY COOKED. If you open the door too soon, the rush of cooler air will deflate your Yorkshire Puddings and, while they will still be tasty, they will be dense and greasy.

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Multiband’s Holiday Cookbook: D’s Simply Delicious Injected Stuffed Turkey Recipe by Damon Davis – Traverse City Market

Thursday, November 29th, 2012

D’s Simply Delicious Injected Stuffed Turkey Recipe


-          18 – 20lb young tom turkey

-          16 oz. bag of Pepperidge Farm stuffing cubes

-          1 cup chopped celery

-          1 cup chopped onion

-          6 Tbsp. butter

-          3 – 4 minced garlic cloves. More or less to your taste

-          1 cup Turkey giblets stock or you can substitute with Chicken stock

-          1-2 teaspoon of poultry seasoning

-          Pepper, seasoning salt, garlic salt

-          Injection syringe

-          1 cup Italian dressing

-          8-10 quartered redskin potatoes

-          1 package of baby carrots

-          6 garlic cloves sliced

-          Meat thermometer


1. First, you’ll need to thaw your turkey.  In my experience there are typically two safe ways of doing this. The easiest is to put the frozen bird in the fridge for 4-5 days before you cook it. Typically there is a chart right on the packaging. If you’re like me, then you’ll forget. The alternative is to submerse the bird in its packaging in a sink full of cold water. You’ll need to drain the sink and refill every half hour or so. Depending on the weight of the turkey, this should take about eight hours or so.

2. Preheat oven to 375.

3. Next, you’ll want to prep the turkey and start the stuffing. Most turkeys have a wire or poly clasp holding the legs together, so you’ll want to free the legs, but don’t remove the clasp entirely. Now you’ll want to reach inside and remove the giblets bag and neck and save those for stock if you intend to make your own. I opt to use a turkey roaster with a wire grate with handles. (seen below) This provides easier handling of the bird before, during and after cooking. It’s also a great way to cook up some roasted potatoes while you cook your turkey. Now you can put the turkey in the fridge until you’re ready for it keeping in mind that bacteria grows at temperatures above 45 F.

4. If you opt to make your own turkey stock, then you’ll need to get a medium sauce pan, add the giblets and neck, cover with water, add garlic salt and seasoning salt to taste and simmer for about an hour. If not, then you can substitute the chicken stock.

5. While the stock is brewing you can prep the celery, onions, garlic and potatoes. I like to mix the potatoes, carrots and garlic in a bowl and season them with light garlic and seasoning salt keeping in mind that you’ll get some seasoning off of the bird as you baste it. Cover and store in the fridge until there’s about 45 minutes or so of cooking time left on the turkey and then add them to the stock in the bottom of the roasting pan.

6. Remove the giblets and neck from your stock and add the butter, celery, onions and minced garlic and bring back to boil. Add the stuffing and fluff with a fork. Now you can add the stuffing to the cavity of the turkey. Now you fill the syringe with dressing and inject into the breasts, thighs, and legs; the more the better. At this point you’ll want to rub the entire bird down with butter and season to your liking with the poultry seasoning, pepper, and garlic salt. I pretty much cover it as I’ll be basting it and a lot of the seasoning will end up on the potatoes and carrots below. Now you can get it in the oven. I set the kitchen timer hourly and use a basting brush to baste the turkey and stuffing with the stock in the roaster below. At about four hours you’ll want to add the potatoes and carrots. At this point you can also add the meat thermometer into the thickest part of the breast. Most turkeys come with the pop up kind, but better be safe than sorry and add one that you are confident that works properly.

7. Remove the turkey when the thermometer reaches 165 F. This should be 4 ¾ to 5 ¼ hours of cooking time. Let the bird cool a bit, remove and dish the stuffing, potatoes and carrots. Carve and enjoy!!

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Multiband Associates Give Back

Wednesday, November 28th, 2012

“Every year for the past 20 years, the owner of the Windmill Restaurant in Concord, New Hampshire, gives out totally free turkey dinners to those in need on Thanksgiving Day. This year, he gave out about 1,000 meals, including fixings and desert. I volunteered, along with several others, to deliver meals around the community to those elderly and disabled people that could not leave their homes – it was a humbling experience. To read more about this wonderful Thanksgiving Day event, go to

With the upcoming holiday season, now is a great time for my fellow Multiband coworkers to volunteer in some way to help others in their own communities. While donating money or items to a good cause is certainly a commendable contribution, nothing can compare to the donation of your time to someone in need. As we approach this holiday season, I hope we will all find ways to make a difference by giving back.”

Dave Katz

Boston North Market

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Multiband’s Holiday Cookbook: Roasties by Carly Rygwalski – Minneapolis Office

Monday, November 26th, 2012


These are deliciously crispy potatoes, great with any meal!


  • Potatoes
  • Vegetable Oil
  • Flour
  • Sea Salt

Pour vegetable oil into a metal pan, about ¼” deep. Preheat your oven to 450F, and put the oil-filled pan into the oven for about 10-15 minutes, until the oil is hot.

Peel as many potatoes as you would like to eat; cut them into small cubes (about 1” x 1” x 1”). Parboil the potatoes – until the cubes are soft enough to easily insert a fork, but not break the potato apart when you insert the fork.

Pour cooked potato cubes into a bowl. Toss on flour, about 1 T at a time, until the potatoes are coated. Add sea salt to taste.

Put potatoes into hot oil (be very careful about dropping them in – they will sizzle a bit) and put into the oven. Cook for 10 minutes – remove the potatoes and flip them over in the oil. Cook for 10 more minutes.

Remove from the oven and place on a plate covered with paper towel (to remove some of the grease). Serve warm, and enjoy!

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Multiband’s Holiday Cookbook: Anise Pear Cranberry Sauce by Kim Singer – Minneapolis Office

Monday, November 26th, 2012

Anise Pear-Cranberry Sauce


2 Bosc pears (about 1 lb. total)

1 orange (about 8 oz.)

3/4 cup sugar

1 star anise or 3/4 teaspoon anise seeds

1 cinnamon stick (3 in. long)

1/2 cup honey

3 cups fresh or frozen cranberries (12 oz.)


1. Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.

2. In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.

3. Stir in cranberries. Cook, stirring occasionally,until cranberries begin to pop and pears are tender when pierced,6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.

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It’s a tough job… by Nathan Froehle

Wednesday, November 21st, 2012

“I was performing an installation at an apartment – one of those jobs that quickly turns into a monster. Four receivers going in, and the dish had to be placed on a pole on the side of the building. I ran the cables into the crawlspace under the apartment and replaced all of the lines that were previously there. The crawlspace was very tight and full of spiders. On top of that, it was close to 100 degrees outside, and the ground was rock-hard, but I was able to get the dish mounted and tuned.

After I ran the lines, I came inside to give customer education. Suddenly, the customer’s 5 year old son started screaming in the kitchen – we both ran in and found the boy with his head stuck between the spindles on the back of a kitchen chair! He was squirming wildly, trying to break free, and only succeeded in making things worse by turning upside down! The customer ran around, looking for something to help him out of the situation, and I told him we needed to take the chair apart to get him out. I had my tool belt on still, so I quickly used my Phillips screwdriver to take the chair-back apart and let the toddler out. The customer thanked me over and over again,saying he didn’t know what he would have done without me. He didn’t have any tools,and the chair was made out of metal – I know this atypical job wasn’t the toughest job out there, but I was glad I was there to help!”

Nathan Froehle

Louisville Market

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Second Annual Food Drive

Tuesday, November 20th, 2012

We’re going to Fill the CEO’s Office with Cans of Food Again!

Multiband is partnering with the Salvation Army
to help end hunger in our communities.

From November 12th to December 21st,
Associates are encouraged to bring
canned food items into their local field office.

Each week, the General Manager will provide a
photo and count of the cans collected in each market.

Multiband will match each can collected and place it in

CEO Jim Mandel’s office – Let’s fill it ’til it spills out the door!

We will send a weekly update and photo
with the total number of cans collected nationwide.

On December 21st, local offices will donate all their cans
to their local chapter of the Salvation Army,
and the corporate office will donate their cans locally.

Last year, we made this a success –

This year, it’s time to make an even BIGGER donation!

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Great Job – Greg Higgins

Tuesday, November 6th, 2012

Nominated: 11/05/2012  Louisville

Your serviceman Greg Higgins did a wonderful job here today. Without changing out (and costing you) anything more than a connective cable here and a switch there, he left my equipment working BETTER than it has since it was installed nearly five years ago. He is a nice man, who has the mindset of a get-r-done problem-solver, and the heart of a good man who likes to leave both things and people better than he found them. You are lucky to have him serving your customers and representing your company.

Dr. Paul

– Louisville Market Area

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