Grand Prize Winner Joseph Gustafson Cuba City, WI
ewers Grilled Sesame Chicken Sk, fresh,
at, 1⁄4 cup garlic 2 lbs. chicken thigh me chopped boneless, skinless, 1 cup ginger, fresh, 4 ⁄ cut into 1 inch pieces, peeled, chopped skewered onto bamboo 1 tsp. crushed red skewer pepper flakes 2 Tbsp. sesame seeds cup soy sauce 1 3 Tbsp. green onions, 3 cup dark brown sugar ⁄4 chopped (light brown may be ck thi le, Fresh pineapp substituted) sliced with skin on or 1 cup pineapple juice 2 ⁄ off, optional ed 11⁄2 cups water Fresh orange, thick slic 1 cup cornstarch to be ⁄4 1 with skin on, optional mixed with ⁄4 cup water e: uc Sa d an Marinade th until smoo before 1 cup sesame oil, prefer⁄3 adding to hot sauce ably toasted or dark and ginger. e sauce pot. Add garlic Heat sesame oil in a larg crushed red about 2-3 minutes. Add Sweat until translucent, water, dark e, sauce, pineapple juic pepper flakes. Add soy with equal h arc nst cor to a boil. Mix brown sugar. Stir and bring t and stir hea ce du Re e. tur boiling mix amount of water. Stir into a spoon. of ce should coat the back coating until thickened. This sau by n cke needed. Marinate chi king. Cool and refrigerate until coo e for be urs ho rinade for 1-4 ma e am ses lled chi cup 1 gri in y be lled n-stick spray. Skewers ma Preheat grill. Spray with no or until cooked through to a miniside heating about 3 minutes on each Use remaining marinade by °F. 165 of ure rat pe kle with mum tem rin Sp g. kin coo n once finished cke chi ste ba to y tel ara ed sep imm iately ed green onions. Serve sesame seeds and chopp nge slices. h grilled pineapple or ora and possibly garnished wit , Cuba City, WI
Joseph Gustafson
During the Holidays... Take a moment to sit back with your family and discuss some of the favorite family recipes that have been a tradition at your holiday meals. We would LOVE to include them in our 2017
TASTE
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2016 ❖ Taste Of The Tri-County ❖ Page 2
Appetizers
APPETIZERS
Grilled Sesame Chicken Skewers......................................2 Caramelized Onion and Bacon Tart...................................3 7-Layer Tex-Mex Dip.......................................................3 Layered Taco Dip.............................................................3 Hamburger Dip.................................................................3 Shrimp Dip.......................................................................3
Appetizer Winner Marcia McCullick Boscobel, WI
This ’n That
Broccoli Salad..................................................................4 Fresh Salsa.......................................................................4 Delicious Banana Nut Bread.............................................4 Crispix Mix.......................................................................4 Microwave Coffee Cup Scramble......................................4 CP Salad..........................................................................4 Hot Beer Mustard.............................................................4 Ranch Style Baked Beans.................................................4 Toffee Muffins..................................................................4 Crockpot Candy (Version 1)..............................................4 Crockpot Candy (Version 2)..............................................4 Mom’s Soup Dumplings.....................................................4 7-Can Soup.......................................................................4 Berry Cheesecake Salad...................................................4
Shrimp Dip
Salad dressing 2 cans tiny shrimp or mayonnaise Green pepper Lemon juice Celery Onion h enough celery and onion along wit er, pp pe en gre , imp shr x Mi little lemon naise to moisten. Add a salad dressing or mayon ckers or refrigerator. Serve with cra juice. Mix and leave sit in chips. Boscobel, WI
Marcia McCullick,
Caramelized Onion and Bacon Tart 1 pkg. puff pastry, thawed 4 onions, Vidalia preferably, peeled and sliced 10 slices bacon, diced or sliced, Applewood smoked, thick cut
6 Tbsp. butter Salt and pepper to taste 12 oz. Boursin cheese, an herbed cream cheese 1 egg, beaten All-purpose flour as needed
Preheat oven to 400°F. Peel and slice onions. Heat sauté pan over medium heat. Add 4 Tbsp. butter and onions; cook for about 10-15 minutes, stirring occasionally, letting them become a rich golden brown and soft. Season with salt and pepper; let cool. In separate pan, cook diced bacon over medium heat until crispy, stirring occasionally. Drain grease and keep cooked bacon room temperature until needed. Spread out a little flour on table. Layout and unfold one sheet of puff pastry. Cut into 3 long pieces. Repeat with rest of puff pastry. Place onto a buttered or non-stick sprayed cookie sheet. Take fork and pierce a row down the center of each strip. Spread a generous amount of the caramelized onions down this row, leaving about 1⁄4 inch on each side. (When this bakes, the dough will puff up on sides.) Brush the sides of the exposed puff pastry with the beaten egg. Top the onions with small dollops of Boursin cheese or desired cheese. Sprinkle with cooked bacon. Bake in oven 10-12 minutes or until pastry is golden brown and somewhat crisp. Cut into 1 inch wide pieces and serve hot. Variations: Replace the Boursin with herbed goat cheese, Swiss or your favorite shredded cheese. Add diced grilled vegetables to the onions. The onions and bacon can be cooked a day ahead if desired. , Cuba City, WI
Joseph Gustafson
Healthier Fare
7-Layer Tex-Mex Dip 1 lb. ground beef, browned 1 Tbsp. lime juice 1 ⁄2 tsp. salt & pepper 3 tomatoes, chopped
1 cup shredded lettuce 1 ⁄2 cup sour cream 1 cup grated cheese 2 small onions, chopped Tortilla chips
In bowl, combine browned hamburger, lime juice, salt & pepper. Spread on serving platter. Layer on sour cream, leaving an inch of beef visible. Add layers of cheese, tomatoes, onions and lettuce. Refrigerate. Serve with tortilla chips. , Lancaster, WI
Sandy Jerrett
Layered Taco Dip 16 oz. can refried beans 4 oz. can diced green chiles 12 oz. jar thick & chunky salsa
1 cup sour cream 1 cup shredded Cheddar cheese 1 ⁄2 cup sliced black olives Tortilla chips
Spread beans on platter. Sprinkle chiles over beans. Pour salsa on chiles and spread over entire area. Top with sour cream and spread to cover. Top with Cheddar cheese and garnish with black olives. Serve with chips. (I use Ortega brand for beans, chiles and salsa. The hot salsa is very hot. No-fat sour cream is also a good choice.) , Mineral Point, WI
Rosalie R. May
Hamburger Dip 1 jar Cheez Whiz 1 jar salsa
2 lbs. hamburger, fried & cut up
Mix and put in crockpot. Stir it all up and warm it up. Serve with tortilla chips. , Boscobel, WI
GRANT COUNTY PORK PROMOTERS
Pork Roast with Bacon, Brussels Sprouts and Pomegranate SERVES 1 0-12 Brush 1 tbsp. bacon fat over pork; season with 4 tsp. lemon-pepper mix. Place pork on rack in shallow roasting pan; roast uncovered for 50 minutes. Spread Brussels sprouts around pork and roast 30 minutes more until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on a meat thermometer. Transfer roast to serving platter and tent with foil.
2 lbs. Brussels sprouts, trimmed (larger sprouts cut in half lengthwise) 4 slices bacon 1/2 c. pomegranate seeds
Increase oven to 425°F; continue roasting Brussels sprouts until browned, 5-8 minutes. Remove, toss with bacon and pomegranate seeds and season with 1 tsp. lemon-pepper mix. Add to platter. Heat roasting pan over high heat until juices sizzle. Add 1/2 c. water, bring to boil, and scrape up browned bits. Remove from heat. Carve pork, drizzle with pan juices and serve.
©2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
2016 ❖ Taste Of The Tri-County ❖ Page 3
Main Dishes
Rustic Jambalaya..............................................................8 BLT Pizza........................................................................8 Kraut Lover’s Casserole....................................................8 Main Dish Reubens...........................................................8 New Orleans Wine Sauced Chicken...................................8 Spinach and Potato Casserole...........................................8 Crockpot Beef Fajitas.......................................................8 Overnight Casserole..........................................................8 Sunday Morning Brunch....................................................8 The BEST Chicken Zucchini Casserole..............................8 Crockpot Beef Stew..........................................................8 Barbecued Chicken...........................................................8 Chicken Breast Supreme...................................................8
Kid’s Recipe adno=486621-01
5 tsp. lemon-black pepper seasoning mix
Trinity Squash Soup..........................................................6 Autumn Waldorf Salad......................................................6 Caprese Canapes...............................................................6 Sweet Zucchini Cupcakes..................................................6 Beer Cheese Spread.........................................................6 Grant County Ratatouille...................................................7 Chocolate Beet Cake.........................................................7 Smoked Catfish Profiteroles..............................................7 Sweet Potato Souffle........................................................7 Sweet Potato Bourbon Bundt Cake...................................7 Charcuterie Crostini..........................................................7 Martha’s Wundoful Encrusted Pork Loin...........................7
New York Cheesecake with Chocolate Ganache................9 Old Fashioned Sour Cream Raisin Pie...............................9 Rhubarb Dump Cake.........................................................9 Hot Milk Sponge Cake......................................................9 Bun Bars..........................................................................9 Krispie Ice Cream Dessert................................................9 1-2-3-4 Cake....................................................................9 Beat N Eat (White Frosting)............................................9 Raspberry Pecan Bars.......................................................9 Fruit Cocktail Torte..........................................................9 Brown Sugar Cookies........................................................9 Out Of This World Raisin Butterscotch Pie......................10 Sour Cream Coffee Cake................................................10 Chocolate Oat Snack Cake..............................................10 Holiday Crack.................................................................10 Monkey Bread................................................................10 Cinnamon Sugar Cookies.................................................10 Aunt Ruby’s Mayonnaise Cake........................................10 Buster Bar Dessert.........................................................10 Easy Apple Cake.............................................................10 Lemon Crumb Bars.........................................................10 Strawberries Devonshire.................................................10 Chocolate Snowballs.......................................................10 Devil’s Food Cake...........................................................10 Diamond Bars.................................................................11 Walnut Apple Dessert.....................................................11 Rhubarb Dessert.............................................................11 Oatmeal Snickerdoodles..................................................11 Streusel Cake.................................................................11 Angelic Strawberry Dessert............................................11 Almond Hershey Pie.......................................................11 Mom’s Rhubarb Double Crust Pie...................................11 Dirt Cake........................................................................11 Treasure Puffs................................................................11
PorkBeInspired.com
Preheat oven to 350°F. Cook bacon, coarsely crumble and set aside. Reserve bacon fat. Boil Brussels sprouts in salted water for 2 minutes, drain and rinse in cold water; pat dry. Toss with 2 tbsp. bacon fat and set aside.
Fall Harvest Table Dinner
Dessert
Marcia McCullick
3-4 lb. New York (top loin) pork roast
Whole Wheat Cinnamon Raisin Rolls................................5 Garlic Rye Toast...............................................................5 Maple Salmon..................................................................5 Spicy Baked Sweet Potato Fries.......................................5 Whole Wheat Pizza Crust.................................................5 Low-Fat Raspberry Summer Sensation.............................5 Pumpkin Bran Muffins......................................................5 Coconut Date Balls...........................................................5 Zucchini and Potato Bake.................................................5
Celebrate Your Cake.......................................................11 Ants on a Log.................................................................11 Cake Mix Cookies...........................................................11 Apple Cookies.................................................................11 Pepperoni Cheese Stick Roll-Ups....................................11 Meatballs for Packer Party.............................................11 Grant, Iowa, Lafayette Shopping News
THIS & THAT
Crockpot Candy (Version 1)
This & That Winner Rogene Needham Fennimore, WI Broccoli Salad
1 cup mayonnaise 6 slices bacon 1 cup sugar ⁄2 1 head broccoli Tbsp. white wine 2 1 red onion vinegar 3 cup raisins ⁄4 ds on 3 cup sliced alm ⁄4 all pieces, mble. Cut broccoli into sm Cook bacon, cool and cru nuts; mix mbine bacon, raisins and ad and onion into thin slices. Co sal r ove ar and vinegar. Pour well. Mix mayonnaise, sug chill. , Fennimore, WI
Rogene Needham
Toffee Muffins
Fresh Salsa 4 large Roma tomatoes, 2 green chilies, finely chopped coarsely chopped Juice of 1⁄2 lime 2 Tbsp. cilantro, finely chopped Salt & pepper to taste 1 ⁄2 cup green onion, finely chopped Mix all ingredients together and let stand 15 minutes before serving. , Cassville, WI
Mary Kay Abing
Delicious Banana Nut Bread ⁄4 cup butter or margarine 11⁄2 cups sugar 11⁄2 cups mashed bananas (4-6) 2 eggs 1 tsp. vanilla
2 cups all-purpose flour 1 tsp, baking soda 1 ⁄2 cup buttermilk or sour milk 1 ⁄2 cup broken walnuts, if desired 1 ⁄2 tsp. vinegar
3
Cream butter and sugar; gradually cream well. Blend in bananas, eggs and vanilla. Sift flour and soda. Alternate with buttermilk (sour milk with 1⁄2 tsp. vinegar) or sour milk, blending just until well combined. Fold in walnuts, if desired. pour into greased loaf pan. Bake at 350°F. for 1 hour. , Boscobel, WI
Marcia McCullick
Ranch Style Baked Beans 2 Tbsp. butter 1 can black beans 1 lb. hamburger 1 can chickpeas 1 envelope dry onion 1 cup ketchup 1 ⁄2 cup water soup mix 2 cans (#1) Bush’s Baked 2 Tbsp. brown sugar 2 Tbsp. prepared Beans mustard 1 can chili beans 2 Tbsp. vinegar 1 can lima beans 1 can pinto beans Brown meat in butter. Stir in remaining ingredients. Pour into 21⁄2 qt. casserole dish or crockpot. Bake at 400°F. for 30-45 minutes or until hot and bubbly. Note: To avoid using butter or shortening, use a non-stick pan. , Boscobel, WI
⁄2 cup butter or margarine 1 cup brown sugar 4 Tbsp. Karo syrup
Joan P. Carey
Crockpot Candy (Version 2) 2 lbs. salted dry roasted peanuts 4 oz. sweet chocolate (4 squares)
Joan P. Carey
Mom’s Soup Dumplings 1 stick (4 oz.) butter 4 eggs 1 cup water or milk 2 tsp. parsley, chopped 1 tsp. salt (optional) 1 cup flour In heavy bottom saucepot, bring to a boil butter, water (or milk) and salt. Stir in flour until it pulls away from the pan, about 1 minute. Remove from the heat. Stir in one egg at a time (and parsley at this time) and beat until smooth with a heavy (or wooden) spoon. This will look a little sloppy at first, but mixes in smooth. Once all eggs are incorporated, the batter is ready to cook in broth. Bring soup to a slow boil. Drop batter by using two spoons and scooping about 1 tsp. into soup at a time. Dumplings will expand. They will float to the top. Let simmer for about 5-7 minutes. If too many are in soup, scoop out into bowl, reserve and continue making more, add back in when all dumplings are cooked. They are sure to disappear. Serve soup and enjoy. , Cuba City, WI
Joseph Gustafson
7-Can Soup
Joan P. Carey
Microwave Coffee Cup Scramble Salt and pepper Onions and green pepper, if desired
Coat 12 oz. microwave-safe coffee mug with cooking spray. Add eggs and milk (onions and green pepper, if desired); beat until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30-45 seconds longer. Top with cheese; season with salt and pepper. , Platteville, WI
Elaine Stoffregen
Hot Beer Mustard ⁄2 cup dry mustard ⁄2 cup brown sugar 2 Tbsp. vinegar
⁄4 tsp. salt 1-2 Tbsp. stale beer
1
1
1
12 oz. pkg. semi-sweet chocolate chips 21⁄2 lbs. white almond bark
Put the peanuts in the bottom of a 4 quart crockpot. Layer the sweet chocolate and chocolate chips over the peanuts and then the almond bark (break into pieces to fit). DO NOT STIR. Will be very full. Put lid on and cook 3 hours on low. Do not overcook. Get 2 cookie sheets and line them with mini cupcake liners (or use mini cupcake pans). After 3 hours, stir the mixture with wooden spoon until smooth. Drop the candy into cupcake liner using a small scoop or tablespoon. Allow to cool completely. Store in refrigerator. The peanuts roasting in crockpot makes them irresistible. Note: Try adding other ingredients before dropping the candy into cupcake liners. I added some caramel topping to the last batch I made. , Mineral Point, WI
1
Mix butter, brown sugar and Karo syrup and bring to a boil. Pour over cereal mixture; mix well. Bake at 275°F. for 20 minutes. Mix again after 10 minutes to coat evenly. Yummy and addicting! , Mineral Point, WI
Two eggs 2 Tbsp. milk 2 Tbsp. shredded Cheddar cheese
Sandy Jerrett
Marcia McCullick
Crispix Mix 8 cups Crispix cereal 2 cups pretzels 1 cup mixed nuts (I use 1-2 cups)
3 cups flour 8 oz. pkg. toffee baking 1 tsp. baking soda bits 2 ⁄3 cup packed brown 1 cup milk sugar 1 cup sour cream 1 Tbsp. baking powder 6 Tbsp. butter, melted 1 ⁄2 tsp. salt 2 tsp. vanilla 2 eggs Preheat oven to 350°F. Line 24 muffin cups. Mix all dry ingredients. Add milk, sour cream, butter, egg and vanilla. Mix all ingredients. Spoon into muffin cups. Bake 16-18 minutes or until done. Cool. Serve warm or cold. , Lancaster, WI
16 oz. dry roasted salted 12 oz. milk chocolate peanuts morsels 16 oz. dry roasted 11⁄2 blocks white almond unsalted peanuts bark (36 oz.) 12 oz. German sweet chocolate bar Layer the ingredients in crockpot in the exact order beginning with peanuts and ending with white almond bark. Cook on low 2 hours. DO NOT STIR. It will look like nothing is melted so don’t worry. After 2 hours, stir and drop by teaspoonful onto waxed paper. Note: I use the mini cupcake papers and tins. , Mineral Point, WI
Mix the first 4 ingredients and stir in stale beer to make a paste. Very good with cheese & crackers or on a burger. , Lancaster, WI
Sandy Jerrett
1 1 1 1 1
can diced tomatoes 1 can fiesta corn can kidney beans 1 can chili can black beans Salt & pepper can pinto beans 2 cups shredded can diced tomatoes Velveeta cheese with chilies Stir together tomatoes, beans, corn and chili. Add salt & pepper. Boil, then simmer for 15 minutes. Add Velveeta cheese. Let melt, then enjoy. , East Dubuque, IL
Phyllis Berning
CP Salad 10 oz. pkg. frozen peas, thawed 8 oz. pkg. imitation crab meat, flaked
6-8 bacon strips, cooked and crumbled 1 ⁄2 cup mayonnaise 1 ⁄4 tsp. onion powder
In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into crab mixture. Cover and refrigerate until serving. Note: Can garnish with sliced hard cooked eggs, tomatoes, paprika or croutons. , Mineral Point, WI
Rosalie R. May
Berry Cheesecake Salad 8 oz. cream cheese, softened ½ cup sugar 8 oz. Cool Whip, thawed 6 cups berries, I used:
3 cups strawberries, sliced 1 cup blackberries 1 cup blueberries 1 cup raspberries
In a bowl beat together the cream cheese and sugar until smooth. Fold in the cool whip. Fold in berries. Enjoy! , Dubuque, IA
Kimberly Pope
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2016 ❖ Taste Of The Tri-County ❖ Page 4
HEALTHIER FARE Whole Wheat Cinnamon Raisin Rolls
Low-Fat Raspberry Summer Sensation
3 Tbsp. vegetable oil 1 ⁄2 tsp. salt 1 egg 3 Tbsp. honey Approx. 1⁄4 cup butter 1 ⁄4 cup chopped nuts 2 Tbsp. wheat germ 1 tsp. ground cinnamon
1 pint raspberry sorbet or sherbet 1 cup cold fat free milk 1 pkg. (4 serving size) vanilla fat free sugar free instant pudding and pie filling
You may use your bread machine on dough setting and combine the first 8 ingredients according to your machine’s directions. OR - In a large bowl. combine 1 cup all-purpose flour and yeast. Soak raisins in 1 cup of boiling water for 5 minutes; drain, reserving 2⁄3 cup of liquid; set raisins aside. Stir oil, honey and salt into reserved liquid; cool to 115°-120°F. Beat honey mixture into flour mixture; add egg. Beat at low speed until combined. Beat 3 minutes at high speed. Stir in whole wheat flour and raisins. Knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled (about 1 hour). Punch dough down and let rest 10 minutes. Divide into 2 pieces. Roll out dough. Spread with butter. Sprinkle on nuts, wheat germ and cinnamon. Roll up, slice and place in greased 9x13 inch pan. Double in size. Bake at 350°F. for 20 minutes. Turn out on wire rack to cool. , Lancaster, WI
Sandra Kabele
Garlic Rye Toast ⁄2 stick ( ⁄4 cup) margarine, softened
1
1
Garlic powder 24 slices party rye bread
Spread margarine on the bread and then sprinkle with the garlic powder. Arrange slices on a baking sheet and bake in oven at 400°F. for 10 minutes or until crisp. Yield: 24. Approx. cal./serving: 35. , Mineral Point, WI
Rosalie R. May
Maple Salmon 1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced 1/4 teaspoon garlic salt
8 oz. Cool Whip Free whipped topping 1 cup red raspberries
Line 9x5 Loaf pan with foil. Spoon sorbet into pan. Spread and freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes until well blended. Gently stir in whipped topping. Spread pudding mixture over frozen sorbet in pan. Freeze 3 hours or overnight. To unmold, invert pan onto plate. Remove foil. Top with raspberries just before serving. Let stand 10-15 minutes to soften. Cut into 12 slices. 100 calories per slice. , Fennimore, WI
Kris Fry
Whole Wheat Pizza Crust 1 pkg. (21⁄4 tsp.) dry yeast 11⁄2 tsp. salt 1 tsp. sugar 31⁄2 cups whole wheat flour (approx.) 11⁄4 cups warm water (105°-115°F.) 2 Tbsp. vegetable oil All ingredients may be placed in a bread machine and set on dough selection OR - combine yeast, salt, sugar and 2 cups flour. With mixer at low speed, gradually beat in water and oil. Beat 2 minutes at medium speed, scraping bowl. Add enough additional flour to make a stiff dough. Knead for about 10 minutes. Place in large greased bowl and cover with clear wrap and towel. Let rise until doubled, about 1 hour. Makes two 12 inch pizzas. , Lancaster, WI
Sandra Kabele
Spicy Baked Sweet Potato Fries 6 sweet potatoes, cut into French fries 2 tablespoons canola oil
1/8 teaspoon ground black pepper 1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. , Lancaster
Peg Sturmer
3 tablespoons taco seasoning mix 1 ⁄4 teaspoon cayenne pepper
Preheat the oven to 425 degrees F (220 degrees C). In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long. , Darlington, WI
Nicole Lewin
Family Hobby
Custom Solid Hardwood Kitchen Cabinets and Furniture
1 cup whole wheat flour 2 eggs 3 2 ⁄4 cup wheat bran ⁄3 cup buttermilk 3 1 ⁄4 cup sugar ⁄4 cup oil 11⁄2 tsp. cinnamon Orange Cream: 1 1 tsp. baking powder ⁄2 cup sour cream 1 tsp. baking soda 2 Tbsp. powdered sugar 1 ⁄2 tsp. salt 2 tsp. grated orange 1 cup canned pure zest pumpkin Preheat oven to 350°F. Line muffin pans with muffin liners. In a large bowl, whisk together flour, wheat bran, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk together pumpkin, eggs, buttermilk and oil. Fold pumpkin mixture into flour mixture just until combined. Fill liners 2⁄3 full. Bake 20-25 minutes. Serve muffins with orange cream. , Platteville, WI
Cathy Skaife
Coconut Date Balls 11⁄2 cups chopped dates 1 ⁄3 cup butter 2 Tbsp. fat-free egg substitute (or 1 egg) 1 Tbsp. skim milk 1 tsp. vanilla extract
1 ⁄4 tsp. salt 2 cups crisp rice cereal (like Rice Krispies) 1 ⁄3 cup unsweetened shredded coconut (or as needed)
Combine dates and butter in medium saucepan. Cook over medium heat until butter is melted and dates are softened. Lightly beat egg, if using; add milk, vanilla and salt. stir into date mixture and heat about 2 minutes or until egg is cooked. Remove from heat and stir in Krispies. Using a tablespoon, shape mixture into walnut size balls and roll in coconut. Cover and chill at least 30 minutes. Store in refrigerator. , Lancaster, WI
Sandra Kabele
Zucchini and Potato Bake
2 medium zucchini, quartered and cut into large pieces 4 medium potatoes, peeled and cut into large chunks 1 ⁄2 cup dry bread crumbs
1 medium red bell pepper, seeded and chopped 1 clove garlic, sliced 1 ⁄4 cup olive oil paprika to taste salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C). In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown. , Platteville
Tracy Salis
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2016 ❖ Taste Of The Tri-County ❖ Page 5
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1-1 ⁄2 cups all-purpose flour 11⁄2 cups whole wheat flour 1 ⁄4 oz. pkg. active dry yeast 1 ⁄2 cup raisins 1 cup boiling water 1
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Open: Mon.-Fri. 8am- 5pm; Open Sat. 8am-Noon Grant, Iowa, Lafayette Shopping News
fall Harvest Table Dinner
O
ne of the goals of the Platteville Regional Chamber is to showcase our ag-tourism opportunities and those agricultural businesses and attractions that fall into the wonderful representation of this industry. In June, we hosted our first “Day on the Farm” which proved to be a great success. Our recent “Fall Harvest Table Dinner”, held on September 24 th at Digman Grain Farms in Platteville, was a “WOW”. We partnered with the Southwest Wisconsin Technical College Culinary Program in an effort to make the connections between
local food producers and the educational opportunities available to anyone wanting to have a career in the food industry. A full-house of 200 people enjoyed a great evening and we were excited to present to the Culinary Scholarship program a check for over $2,500! Platteville is blessed with having strong agricultural roots, which offers us the opportunity to enjoy some of the freshest and highest quality meats, cheeses, produce, dairy products, wines and beer possible. We have listed the recipes here that we enjoyed at our event so
that everyone can experience the enjoyment of local foods. A listing of where you can get your ingredients for these recipes is also included. Please check out these producers when making your meal time plans! It’s amazing how many there are in the region – Enjoy! Kathy Kopp Executive Director, Platteville Regional Chamber
Cupcakes Sweet Zucchini
GRAIN FARMS
Grant County
Deb Jenny Real Estate, Inc.
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L. A. Jenny Plumbing & Heating Co. Inc. Grant County Dairy Promoters
Autumn Waldorf Salad
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{ ingredients } Bacon Marmalade Dressing 6 slices bacon, diced ½ cup red onion, minced ½ cup white vinegar ¾ cup water
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Trinity Squash
SUPPORTING WINERIES Potosi Brewing Potosi Spurgeon’s Winery Highland Whispering Bluffs Potosi Bauer-Kearns Winery Platteville Weggy Winery Muscoda Sinnippee Valley Vineyard & Winery Cuba City
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Local Ingredient Shopping List...
¼ cup brown sugar 2 teaspoons cornstarch ¼ cup bacon marmalade Salt and pepper to taste
Fry the bacon until crisp. Remove the bacon and set it aside, leaving the fat in the pan. Add the onion to the bacon fat and sauté 5 minutes or until the onion is soft. Remove the onions from the heat. In the pan with the onions, combine the vinegar, water, brown sugar, and cornstarch. Heat the ingredients until the mixture reaches a full boil and is thickened. Remove from the heat and add the bacon marmalade. Add salt and pepper to taste. Serve while warm on spinach or other salad greens. For Service: Mixed salad greens, amount to taste 1 Granny Smith apple, sliced and poached in apple juice Grape tomatoes, cranberries, walnuts, crumbled bleu cheese Placed desired amount of salad greens on a serving plate. Arrange apple slices on top. Garnish with grape tomatoes, cranberries, walnuts and bleu cheese as desired. Drizzle with warm bacon marmalade dressing.
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Ratatouille
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4 medium beets, trimmed, 1½ teaspoons baking soda peeled, and cut into Salt 2-inch chunks 2 large eggs 2 cups All-purpose flour ¾ cup warm water 1½ cups sugar ¼ cup safflower oil ½ cup unsweetened 1 teaspoon pure vanilla Dutch-process cocoa extract powder Vegetable oil cooking spray Cover beets with 2 inches wate r in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, abou t 30 minutes. Drain. Puree beets in a food processor until smo oth. Preheat oven to 350 degrees. Whisk together flour. suga r, cocoa powder, baking soda, and ¾ teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1¼ cups beet puree (reserve remaining puree for another use. Coat a 9-inc h round cake pan (3 inches deep) with cooking spray. Line bott om with parchment, and coat with spray. Pour batter into pan. Bake until toothpick comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan and discard parchment. Let cool completely, right side up. Trim top of the cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garn ish with beet chips.
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We would like to thank all of the producers and sponsors of this event, without whom, we would not have been able to achieve our goal.
PLATTEVILLE’S regional chamber
6 large swee t potatoes ½ lb. of but 2 Tbsp. Van ter illa 1 cup of bro ½ tsp. salt wn sugar 1 cup heav Preheat ove y cream n to 350 d egrees. Plac sheet and b e potatoes ake for 1–1½ on a bakin hours or un the center. g til complete Cool until ea ly tender in sy to handle and scoop , cut each p the flesh fr om the out otato in ha Break up an lf er skin into d puree the a mixing b potatoes w processor. owl. ith a mixer When the p or in the fo otatoes are ing ingred od smooth, ad ients one d the remai at a time Put the po nun til complete tatoes in a baking dish ly blended until heated . and bake at to serving 350 degrees temperatur Remove th e, about 45 e potatoes –50 minutes from the ove . n and serve.
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Charcuterie Crostini
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Pickled Red Onion
½ cup apple cider vin egar 1 medium red onion, 1½ teaspoons salt thinly sliced 1 cup warm water 1 tablespoon sugar Combine vinegar, wa ter, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a bowl. Pour vinegar mixture over the onions. Cover bowl and place in ref rigerator for at least 1 day. Pickled onions will last for a few weeks stored in the ref rigerator. Crostini ½ pound French bread, ¼ pound melted butte baguette or hard rolls, r 2 cloves fresh garlic, min thinly sliced ced Mix the melted butte r and garlic. Brush eac h slice of bread with garlic butter and lay out on a cookie she et. Bake the garlic bread slices unt il toasted and crisp.
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sted Pork Loin
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s Martha’s 3 tablespoon t as ro in lo rk Mustard 5-6 pound po yme leaves s Wundoemus 1 cup fresh th 2 tablespoon undoemus ustard and W seasoning ed. Mix the m all sides sir on de in as lo in rk lo Trim pork l. Rub the po w bo loin on a rk in po er th . Place the seasoning toge ustard mixture ith the w /m p us to em e do th with the Wun and sprinkle t ee sh oven ie ee ok gr a co in a 350 de a wire rack on t the pork loin is 150 as re Ro . tu ra es av pe le m fresh thyme e internal te let it hours until th the oven and for about 1-1½ the loin from e ov rve. m se re d t, an in e ic po Sl at . t 20 minutes degrees. At th ou ab r fo re tu mpera rest at room te
Sweet Zucchini Cupcakes by Cake & Eat It, Too Platteville, WI
Summer Sausage by The Butcher Shop
Mozzarella Balls by Crave Brothers
Cheese Spread by Gile Cheese
Chocolate Truffles by JAS Candies
Butter, Cream Cheese, Milk, Cream & Sour Cream by Prairie Farms Dairy
French Bread by Quality Bakery
Coffee by Badger Bros. Coffee
Grape Tomatoes & Fresh Basil by Sun Garden Greenhouse
Onion, Squash & Zucchini by Two Onion Farm
Bacon by Avon Meat Locker
Bleu Cheese by Carr Valley Cheese
Maple Syrup by Cook’s Christmas Trees
Bell Peppers & Zucchini by Driftless Market
Martha’s Hot Mustard by Martha’s Hot Mustard
Sweet Potato Bundt Cake by Ma’s Bakery
Dinner Rolls & Apple Pie by Sinsinawa Bakery
Sweet Potatoes & Eggplant by Steele’s Greenhouse
Pork Loin by Weber Meats
Wundoemus Spice Blend by Wundoemus
Gourmet Popcorn by Rural Route 1 Popcorn
Honey by Willow Creek Apiaries
Chocolate Beet Cake by Timothy’s Bakery
Fennimore, WI
Fennimore, WI
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Platteville, WI
Cuba City, WI
Lancaster, WI
Platteville, WI
Bloomington, WI
Dubuque, IA
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Dodgeville, WI
Brodhead, WI
Platteville, WI
Cuba City, WI
Lancaster, WI
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Belmont, WI
Montfort, WI
Darlington, WI
Potosi, WI
Fennimore, WI
Fennimore, WI
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Grant, Iowa, Lafayette Shopping News
2016 ❖ Taste Of The Tri-County ❖ Page 7
Crockpot Beef Fajitas
MAIN DISH
Main Dish Winner Russ Pope Dubuque, IA Rustic Jambalaya
BLT Pizza 13⁄4-21⁄4 cups all purpose flour 1 envelope yeast (1⁄4 oz. pkg.) 11⁄2 tsp. sugar 3 ⁄4 tsp. salt 2 ⁄3 cup very warm water 3 Tbsp. vegetable oil
Toppings: 1 cup pizza sauce 4 strips bacon (fried, drained & crumbled) 11⁄2 cups shredded Cheddar cheese 1 ⁄2 cup salad dressing 1 handful shredded lettuce 1 diced tomato Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended, about 1 minute. Gradually add enough remaining flour until soft dough ball is formed. Dough will be slightly sticky. Knead dough on floured surface, adding additional flour if needed, until smooth and elastic, about 4 minutes. With floured hands, pat dough out to fill greased pizza pan or stone. Set in warm place to rise for about 1⁄2 hour. Dough rises faster on a warm stone. Preheat oven to 425°F. Spread pizza sauce on crust. Top with bacon and 1 cup cheese. Bake for 12-15 minutes. Take out of oven. Spread salad dressing around top. Top with lettuce, tomato and remaining cheese. Slice and serve. , Lancaster, WI
Lisa Ellis
Kraut Lover’s Casserole 16 oz. Kielbasa sausage 2 cans cream of chicken 6 medium potatoes or celery soup 24 oz. jar sauerkraut Cut up & brown Kielbasa. Cut up & boil potatoes; drain. Drain sauerkraut. Layer in crockpot: Sauerkraut, soup, potatoes & sausage. Repeat as needed to use all ingredients. Keep warm until you serve it. , Platteville, WI
Betty Kerkenbush
Main Dish Reubens 8 oz. can refrigerated 3 eggs, slightly beaten crescent dinner rolls 1 Tbsp. instant minced 3 slices (7"x4") Swiss or onion or 1⁄4 cup chopped onion Mozzarella cheese 12 oz. can corned beef, 1 tsp. parsley flakes 1 ⁄4 tsp. salt chopped 3 ⁄4 cup milk 16 oz. can (2 cups) sauerkraut, well drained Heat oven to 425°F. Separate crescent dough and place in 13x9 inch pan. Press over bottom and up sides, sealing perforations. Arrange cheese slices over dough. Spoon corned beef and sauerkraut over cheese. Combine remaining ingredients. Pour over sauerkraut. Bake 25-35 minutes. Makes 6-8 servings. , Mineral Point, WI
Rosalie R. May
Two 14.5 oz. cans o 6 slices bacon, cut int crushed tomatoes, 1 inch pieces with liquid 1 cup chopped celery cups beef broth 2 1 green bell pepper, 2 cups chicken broth seeded and chopped 1 tsp. dried thyme g 1 onion, chopped 2 tsp. Cajun seasonin 1 lb. package of cubed ite ⁄2 wh ed ok co 2 cups un cooked ham rice en ick 1 lb. cooked ch ⁄2 1 lb. salad shrimp 2 ⁄ d) be cu or (shredded (optional) 1 lb. cubed smoked ⁄2 sausage and cook m-high heat. Add bacon, Heat a large pot over mediu , and set on spo d tte slo pieces with a dripuntil crisp. Remove bacon con ba the to ion on pper, and and n aside. Add celery, bell pe cke chi r. Add the cubed ham, and th pings, and cook until tende bro ef be ur in the tomatoes, sausage to the pot, and po me and Cajun seasoning. Bring h thy chicken broth. Season wit n the heat . Bring to a boil, then tur rice the d ad to a boil, and il the rice unt r for about 20 minutes, to low, cover, and simme t before jus con ba (optional) and , let it is tender. Stir in the shrimp imp shr ked oo . If you use unc serving, and heat through before serving. cook for about 5 minutes , Dubuque, IA
Russ Pope
New Orleans Wine Sauced Chicken Four 6 oz. chicken breast fillets, about 1 ⁄2 inch thick 8 Tbsp. flour 3 ⁄4 tsp. salt 1 ⁄4 tsp. pepper 4 Tbsp. butter 1 ⁄2 cup onion, sliced thin
⁄2 cup celery, sliced thin ⁄4 cup carrots, sliced thin 1 cup white wine 2 cups chicken broth 1 ⁄2 cup sour cream 4 Tbsp. parsley, chopped, for garnish 1 3
Rinse chicken breasts and pat dry. Mix flour, salt, pepper and paprika together. Dredge chicken in flour mixture; reserve leftover mixture. Melt 2 tablespoons butter in pan and brown chicken breasts on both sides; set aside. Melt remaining butter and sauté vegetables until tender. Stir in remaining flour mixture; add wine and chicken broth, stirring until smooth. Adjust seasonings. Add chicken and simmer for 25-30 minutes. Once chicken is cooked, remove and stir in sour cream. Cook until heated through. Serve hot and sprinkle with chopped parsley. , Cuba City, WI
Joseph Gustafson
Spinach and Potato Casserole 4 medium size round red potatoes, thinly sliced Vegetable cooking spray 1 ⁄3 cup sliced onion Two 10 oz. pkgs. frozen chopped spinach, thawed and drained 2 Tbsp. all-purpose flour
1 cup shredded reduced fat sharp Cheddar cheese 1 cup skim milk 1 Tbsp. margarine, melted 1 ⁄4 tsp. salt 1 ⁄2 tsp. lemon-pepper seasoning Paprika
Place potatoes in a 9x13x2 inch baking dish coated with cooking spray. Top potato with onion and spinach and sprinkle cheese over spinach. Combine flour and milk in a small bowl, stirring well with a wire whisk. Add margarine, salt and lemon-pepper seasoning and pour over potato mixture. Sprinkle with paprika. Cover and bake at 350°F. for 45 minutes. Uncover and bake 10-15 minutes more or until potato is tender. Yield: Six 11⁄4 cup servings. , Platteville, WI
Elaine Stoffregen
6-8 flour tortillas 2 lbs. boneless steak, Salsa cut in strips Shredded lettuce 1 Tbsp. garlic powder Onion, chopped 11⁄2 tsp. ground cumin Shredded Mexican 1 tsp. seasoned salt 1 ⁄2 tsp. chili powder cheese 1 cup beef broth Guacamole 1 green pepper, Tomatoes, chopped chopped Jalapéno peppers, 1 red pepper, chopped optional 1 onion, chopped Mix steak, garlic powder, cumin, seasoned salt, chili powder, beef broth, peppers and onion and cook low for 4-6 hours in crockpot. Serve in tortillas with salsa, lettuce, onion, cheese, guacamole, tomatoes and peppers. , Cassville, WI
Mary Kay Abing
Overnight Casserole 2 cups cooked ham or 1 can cream of chicken chicken soup 2 cups uncooked 21⁄2 soup cans milk 1 ⁄4 lb. grated yellow macaroni cheese 1 can cream of celery soup Mix all together. Let stand overnight. Season to taste. Bake 1 hour & 15 minutes at 325°F. , East Dubuque, IL
Phyllis Berning
Sunday Morning Brunch 8 slices bread, diced 1 cup milk 1 lb. sausage, cooked & 1 tsp. mustard drained 1 can cream of 2 cups Cheddar cheese mushroom soup 2 ⁄3 cup milk 1 dozen eggs 1 tsp. salt Layer bread, sausage and cheese. Mix eggs with salt, mustard & soup. Pour on top of bread, sausage and cheese layer. Leave in refrigerator overnight. Bake at 350°F. for 45 minutes. , Barneveld, WI
Mary Miller
The BEST Chicken Zucchini Casserole 1 1 3 1
pkg. stuffing mix cup butter, melted cups zucchini, diced medium carrot, shredded 1 ⁄2 cup onion, diced
2 cups cooked chicken, cubed 1 ⁄2 cup sour cream 103⁄4 oz. can cream of chicken soup, undiluted
In a large bowl, combine stuffing and butter; mix. Add zucchini, carrot, onion, chicken, sour cream and soup. Transfer to a greased 9x13 inch baking pan. Bake, uncovered, at 350°F. for 40-45 minutes. Yield: 6 servings. , Cassville, WI
Mary Kay Abing
Crockpot Beef Stew 10.75 oz. can cream of mushroom soup 10.75 oz. can Cheddar cheese soup 1.25 oz. pkg. beef with onion soup mix
3 lbs. beef stew meat 1 lb. potatoes, cut halved 1 bag baby carrots
Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker; mix well. Add beef, potatoes, and carrots. Cover and cook on low for 8 hours, or on high for 4 to 5 hours. , Dubuque, IA
Kimberly Pope
Barbecued Chicken Chicken Poultry seasoning 1 ⁄2 tsp. salt 1 ⁄4 tsp. ground pepper 1 ⁄3 cup barbecue sauce
⁄4 cup ketchup 1 Tbsp. brown sugar 1 tsp. worcestershire sauce 1 ⁄2 tsp. prepared mustard 1
Place chicken in baking dish meaty side up. Sprinkle with poultry seasoning, salt and pepper. Bake at 350°F. for 30 minutes. Mix rest of ingredients and brush on chicken. Bake 45 minutes or until tender. , East Dubuque, IL
Phyllis Berning
Great Recipes Start with Great Wisconsin Cheese!
Wed. - Thurs. adno=487865-01
116 N. Main St., Cuba City, WI (608) 744-3456 www.gilecheese.com
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Chicken Breast Supreme
Grant, Iowa, Lafayette Shopping News
8 boneless chicken breasts Dried beef 1 lb. bacon
1 cup sour cream 1 can of cream of mushroom soup Paprika to taste
Cover bottom of long baking dish with one layer of dried beef. Wrap bacon around chicken breasts and place on beef. Bake 1⁄2 hour at 350°F. Mix sour cream, paprika and soup together. Pour over chicken and bake, uncovered for 2-3 hours at 275°F. , Barneveld, WI
Mary Miller
2016 ❖ Taste Of The Tri-County ❖ Page 8
1-2-3-4 Cake
DESSERTS
1 2 4 3
New York Cheesecake with Chocolate Ganache
In a heavy medium saucepan, stir together the sour cream 11⁄2 cups sugar, flour, egg yolks and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm. For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3 ⁄4 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks (tips stand straight). Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350°F. oven for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3-6 hours before serving. Cover for longer storage. Makes 8 servings. , Darlington, WI
Crust: er 11⁄2 cups graham crack crumbs 2 Tbsp. sugar 4 Tbsp. butter, melted Filling: All ingredients should Chocolate Ganache; be at room temp.!!! 9 oz. bittersweet That’s the secret to no chocolate, chopped cracks!!! 1 cup heavy cream Four 8 oz. pkgs. cream 1 tsp. vanilla cheese . Coat ase a 9 inch springform pan Preheat oven to 350°F. Gre the side. Combine crust mixture y up the bottom and all the wa s up the pan. Gently press crumb m for ing spr and pour into er. Bake cov to firmly to the bottom side(about an inch up) and er commix nd sta a to cool slightly. In k and for 8 minutes and set aside mil d Ad th. oo sm till and beat bine cream cheese & sugar es. Continue mixing on low and sid mix well. Scrape down the Sour cream & vanilla still mixing d Ad e. tim a at one gs add eg il incorgently continue to mix unt and r gently on low. Lastly add flou and s ute min 2 nd crust. Let sta NOT porated. Slowly pour into Do e for 75 minutes at 350°F. e, ach pop any air bubbles. Bak gan For ve in oven 2-4 hours! n, The open oven. Turn off and lea g. ilin bo to t jus the heavy cream th. oo in a small sauce pan heat sm il unt isk wh and chocolate pour the hot cream over the lightly. When the cheesecake is mix and illa van the Finally, add ganache. drizzle with the chocolate and a completely cool you may ate col cho h wit ividual pieces ind zzle dri cut you r afte , Or erries. Delish!! couple raspberries or strawb , Mineral Point, WI
Darlene Palzkill
Judy Andrews
Rhubarb Dump Cake 181⁄2 oz. yellow cake mix 4-5 cups diced rhubarb 3 ⁄4 cup sugar (with pudding in mix) 1 3 oz. pkg. raspberry or ⁄2 cup butter strawberry gelatin Vanilla ice cream or 1 cup water Cool Whip Preheat oven to 350°F. Line the bottom of an ungreased 9x13 inch pan with rhubarb. Sprinkle sugar over rhubarb. Sprinkle dry gelatin over the sugar. Sprinkle cake mix over gelatin. Melt butter; pour over cake mix. Pour water over cake mix. Bake for 45 minutes. Cool and then chill in refrigerator. Top with ice cream or Cool Whip. Note: If using frozen rhubarb, reduce water to 1⁄2 cup. , Platteville, WI
Cathy Skaife
Bun Bars 12 oz. chocolate chips 12 oz. butterscotch chips 18 oz. jar creamy peanut butter 16 oz. jar dry roasted peanuts
1 cup butter 1 small pkg. vanilla pudding (not instant) 1 ⁄2 cup milk 2 lbs. powdered sugar (51⁄3 cups) 1 tsp. maple flavoring
Melt chips with peanut butter. Pat half mixture into 10x15 inch jelly roll pan and refrigerate 1 hour. To other half of mixture, add peanuts; set aside. Just before the hour is up, combine butter, dry pudding and milk. Boil 1 minute and remove from heat. Add sugar and maple flavoring. Beat until smooth and spread on cooled layer. Chill 30 minutes in refrigerator. Reheat chocolate and peanut butter mixture in microwave and spread on top of pudding layer. Keep in refrigerator until firm and cut into small squares. Can be frozen also. , Mineral Point, WI
Joan P. Carey
cups sugar tsp. baking powder tsp. salt cups flour
4 tsp. lemon juice 12 Tbsp. milk 6 eggs
Anna Hardyman
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A high style, quality carpet at an affordable price!
Beat N Eat (White Frosting) 1 egg white 1 tsp. vanilla 1 1 ⁄4 tsp. cream of tartar ⁄4 cup boiling water 3 ⁄4 cup sugar Mix egg white, cream of tartar, sugar and vanilla in small deep bowl. Add boiling water and beat until stiff. This recipe makes a fluffy frosting that will stay moist for 2-3 days. , Darlington, WI
Judy Andrews
Raspberry Pecan Bars 1 ⁄2 cups all-purpose flour 11⁄2 cups quick oats 3 ⁄4 cup packed light brown sugar 1 ⁄4 cup white sugar 1 ⁄2 tsp. cinnamon 1 ⁄2 tsp. salt 1
3 ⁄4 cup cold butter 1 egg beaten 3 ⁄4 cup seedless red raspberry jam 6 oz. pkg. fresh raspberries (11⁄4 cups) 1 ⁄2 cup chopped pecans
Preheat oven to 350°F. Grease and flour a 9x9 inch baking pan. Combine flour, oats, brown sugar, sugar, cinnamon and salt in a large bowl. Cut butter into small pieces and add to flour mixture. Blend with pastry blender until mixture resembles coarse crumbs. Remove and reserve 1 cup of flour mixture. Stir egg into remaining flour mixture until moistened. Press dough firmly into bottom of prepared pan. Stir jam to soften and break up clumps. Spoon jam evenly over base and gently spread to within 1⁄2 inch of all sides. Arrange fresh berries over jam. Stir pecans into reserved flour mixture and sprinkle evenly over jam and raspberries. Bake 30-35 minutes or until light golden brown. Cool completely. Let it set several hours until moisture from the raspberries is absorbed. Cut into squares. , Fennimore, WI
Kris Fry
Fruit Cocktail Torte 15 oz. can fruit cocktail, light or regular, drained 11⁄4 cups flour 1 cup sugar 1 tsp. soda
1 tsp. salt 1 egg, beaten Fruit cocktail juice 1 tsp. vanilla 1 ⁄2 cup brown sugar 1 ⁄2 cup chopped nuts
Combine flour, sugar, soda and salt. Add egg, fruit cocktail juice and vanilla; mix well. Fold in fruit cocktail. Pour into 8x12 inch greased pan. Mix brown sugar and nuts; sprinkle on top. Bake at 350°F. for 30-40 minutes. , Dodgeville, WI
Krispie Ice Cream Dessert ⁄2 cup butter 21⁄2 cups Rice Krispies 1 cup coconut 3 ⁄4 cup brown sugar
1 tsp. vanilla 1 cup pecans 1 gallon soft vanilla ice cream
1
Crank baking powder, salt and flour in a crank sifter 3 times. Beat eggs until stiff. Add sugar gradually until really stiff. Add lemon juice and keep beating. While slowly beating, slowly add the baking powder, salt and flour mixture. Put the milk in a pot; boil. When milk is hot slowly dump in the mixer. (It should still be mixing.) Beat the batter really good. Dump batter into an ungreased pan all at once. Set oven to 350°F. Put the pan in the oven and bake for 45 minutes. , Belmont, WI
about our
baking powder salt whole or 2% milk vanilla
Nancy Parkos
Hot Milk Sponge Cake 2 2 1 2
tsp. tsp. cup tsp.
Judy Andrews
11⁄2 cups sugar 3 cup milk ⁄4 4 eggs 1 cup sour cream 11⁄2 Tbsp. vanilla 1 cup flour ⁄4
Old Fashioned Sour Cream Raisin Pie
3 1 1 2
Cream together shortening and sugar in a bowl. Add eggs to shortening/sugar mixture one at a time and beat. Sift together flour, baking powder and salt. Alternate milk with flour. Example: 1⁄3 flour, add 1⁄3 cup milk and mix up. Do this until all milk and flour are mixed together. Add vanilla and stir. Grease and flour three 8 inch cake pans or two 9 inch cake pans. Bake at 350°F. for 35-40 minutes. , Darlington, WI
Dessert Winner Darlene Palzkill Mineral Point, WI
16 oz. carton sour cream 3 egg whites 1 11⁄2 cups sugar ⁄2 tsp. cream of tartar 3 Tbsp. all-purpose flour 3⁄4 cup sugar 3 egg yolks 1 baked 9 inch pie shell 1 cup raisins
cup shortening cups sugar eggs cups flour
Heat oven to 350°F. Melt butter in a 9x13 inch pan in oven. Add Rice Krispies, vanilla, coconut and nuts. Toast in oven, stirring often, until brown. Remove from oven and add brown sugar. Mix in with rest of ingredients. Set aside 1 cup mixture. When mixture cools, add a layer of ice cream. Put topping on and freeze with cover. , Lancaster, WI
Sandy Jerrett
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Mix ingredients in the given order and drop from teaspoon onto a buttered baking sheet. Press a pecan half into each one. Bake in 350°F. oven for 15 minutes. Very good. , East Dubuque, IL
Margie Roth
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Easy Apple Cake
DESSERTS Monkey Bread
Out of This World Raisin Butterscotch Pie
3.4 oz. pkg. instant 1 cup raisins vanilla pudding 1 medium firm banana, 3.4 oz. pkg. instant cut into pieces butterscotch pudding 9 inch pastry shell, 2 cups cold milk baked 2 cups (16 oz.) sour Frozen whipped cream topping, thawed In a mixing bowl, combine pudding mixes and milk; beat until thick, about 3 minutes. Fold in sour cream. Stir in raisins. Place banana slices in pastry shell. Top with pudding mixture. Chill until ready to serve. Garnish with whipped topping. , Highland, WI
Annibelle Aide
Sour Cream Coffee Cake 1 1 2 1 2
⁄4 cups sugar cup butter, softened eggs cup sour cream cups flour
1
1 pkg. yellow cake mix 1 pkg. instant vanilla pudding 4 eggs 1 cup sour cream 1 ⁄2 cup canola oil
1 tsp. baking soda 1 tsp. vanilla 1 tsp. cinnamon mixed with 2 tsp. sugar
Preheat oven to 350°F. Grease and flour a bundt pan very well. Sprinkle half of cinnamon/sugar mixture over the entire pan until coated. Set pan aside. In mixing bowl, cream together butter and sugar. Add eggs and sour cream; mix well. Add flour, baking soda and vanilla. Pour half of the batter into coated pan. Sprinkle remaining cinnamon/sugar mixture over batter. Spoon remaining batter into pan. Bake 45 minutes. Turn cake out of pan onto a plate immediately. You can also spread 1 cup of chopped pecans along with the cinnamon/sugar mixture over the first half of the batter. , Platteville, WI
Cathy Skaife
40 refrigerated biscuits (not the flakey ones) 1 ⁄2 stick butter, melted 1 ⁄2 cup brown sugar, packed
1 ⁄2 cup white sugar 2 Tbsp. cinnamon
Preheat oven to 350°F. Cut each biscuit into quarters. In a large Ziploc bag, combine the white sugar and cinnamon. Heavily grease a bundt pan or other large pan. Shake biscuits in the cinnamon-sugar to coat. You might want to do this in batches. The biscuits tend to stick together. Put biscuits in the greased pan. Combine the melted butter and brown sugar. Carefully pour over the biscuits. Bake in oven for about 30 minutes or until golden. Don’t bake for too long, they will get hard. Carefully remove from the oven. Let cool slightly. It is best when it is still warm. Enjoy. All your “monkeys” will go crazy for this sweet, sticky bread! Also, cover when you are done eating, if there is any left! , Darlington, WI
Ann Flanagan
Cinnamon Sugar Cookies 1 tsp. salt 1 cup butter 1 tsp. baking soda 1 cup powdered sugar 1 tsp. cinnamon 1 cup sugar 1 tsp. cream of tartar 1 cup oil 1 cup pecans, optional 2 eggs Colored sugars 1 tsp. vanilla 41⁄3 cups flour In a large bowl, cream butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cinnamon and cream of tartar. Stir in nuts if using. Roll into 1 inch balls. Place on greased pans; flatten cookies. Sprinkle with colored sugar. Bake at 350°F. for 8-12 minutes. , Lancaster, WI
Sandy Jerrett
Chocolate Oat Snack Cake 13⁄4 cups boiling water 1 cup quick cooking oats 1 ⁄2 cup butter, softened 1 cup sugar 1 cup brown sugar 2 eggs
13⁄4 cups flour 2 Tbsp. baking cocoa 1 tsp. baking soda 1 ⁄2 tsp. salt 11-12 oz. pkg. chocolate chips 1 cup chopped walnuts
In a bowl, combine water & oats; let stand 10 minutes. In a large mixing bowl, cream butter, sugar and eggs. Beat in oats mixture. Combine flour, cocoa, baking soda and salt and add to mixture. Stir in 1 cup chocolate chips. Pour into 9x13 inch pan. Sprinkle with walnuts and chips. Bake at 350°F. for 40-45 minutes. 12-16 servings. Serve with ice cream or Cool Whip. , Darlington, WI
Eva Jeanette Zee
Holiday Crack 10 oz. pkg. mini twist 14 oz. pkg. of holiday pretzels M&Ms 5 cups toasted oat Two 11 oz. pkgs. white cereal chocolate chips or 5 cups crispy corn cereal almond bark squares 3 Tbsp. vegetable oil 2 cups salted peanuts Line 3 baking sheets with waxed paper or parchment; set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and holiday M&Ms; set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container. , Dubuque, IA
Kimberly Pope
1
Combine cake mix, pudding mix, eggs, sour cream and oil; beat for 5 minutes. Pour half of batter into greased 10 inch tube pan. Arrange half of the apples on top of the batter and sprinkle mixture of nuts, sugar and cinnamon. Cover with remaining apples and mixture. Bake in preheated 350°F. oven for 1 hour. Cool; remove from pan. Dust with confectioner’s sugar. , Barneveld, WI
Mary Miller
Lemon Crumb Bars 181⁄4 oz. pkg. lemon cake mix 1 ⁄2 cup cold butter 1 egg 2 cups crushed saltines (about 60 crackers)
3 egg yolks 14 oz. can sweetened condensed milk 1 ⁄2 cup lemon juice
In a large mixing bowl, beat cake mix, butter and egg until crumbly. Stir in cracker crumbs. Set aside 2 cups of the mixture for topping. Press remaining crumb mixture into a 9x13 inch pan coated with non-stick cooking spray. Bake at 350°F. for 18-20 minutes or until edges are lightly browned. In a small mixing bowl, beat the egg yolks, milk and lemon juice. Pour over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer until edges are lightly browned. Cool on a wire rack. Cut into bars. Makes 2 dozen. , Darlington, WI
Eva Jeanette Zee
Strawberries Devonshire 2 lbs. fresh strawberries, cleaned and halved
⁄4 cup Triple Sec or Grand Marnier 1 tsp. vanilla extract Optional - fresh mint leaves and/or grated peel of fresh orange
1
Devonshire Sauce: 2 cups sour cream 1 ⁄3 cup light brown sugar
For sauce, combine sour cream, brown sugar, Triple Sec and vanilla extract in large bowl. Mix together well until sugar dissolves. In sundae bowl, wine glass or martini glass, start with a couple spoons of Devonshire sauce,then layer with strawberries and continue with sauce, then strawberries and sauce. Top nicely with strawberries until glass is full. Keep chilled until service. Garnish with sprig or two of fresh mint leaves and a pinch of grated orange peel or zest. , Cuba City, WI
Aunt Ruby’s Mayonnaise Cake Peanut Butter Frosting: 1 ⁄2 cup creamy peanut butter 1 ⁄4 cup soft butter 1 cup powdered sugar, divided 2 Tbsp. milk
2 cups flour 4 Tbsp. cocoa 2 tsp. soda 1 ⁄2 tsp. salt 1 cup sugar 1 cup water 1 cup mayonnaise 1 tsp. vanilla
⁄2 cup walnuts, chopped ⁄2 cup sugar 2 tsp. cinnamon 2 apples, peeled & sliced very thin 1
Joseph Gustafson
Mix flour, cocoa, soda, salt, sugar, water, mayonnaise and vanilla well. Bake for 25 minutes at 350°F. For frosting, blend peanut butter, butter and 1⁄2 cup powdered sugar. Add milk; blend. Beat in additional 1⁄2 cup powdered sugar. , Fennimore, WI
Rogene Needham
Buster Bar Dessert 1 lb. Oreo cookies, ⁄3 cup evaporated milk crushed 1 tsp. vanilla 1 ⁄2 gal. vanilla ice cream, 1 cup milk chocolate softened chips 1 1 ⁄4 cup butter, melted ⁄4 cup butter Topping: Cool Whip 1 cup powdered sugar Reserve some of the cookies for topping. Mix remaining crumbs with butter. Press into a 9x13 inch pan; freeze for 15 minutes. Add ice cream; freeze until firm. Bring sugar, milk chocolate chips and butter to a boil; cook for 5-8 minutes. Remove from heat; stir in vanilla. Cool to room temperature. Spoon mixture over ice cream; freeze until firm. Spread Cool Whip on top and sprinkle remaining cookie crumbs. Freeze at least 3 hours before serving. , Stitzer, WI 2
Rosalie Horning
Chocolate Snowballs ⁄4 cup butter, softened ⁄2 cup sugar 1 egg 2 tsp. vanilla 2 cups all-purpose flour
1 cup chopped pecans 1 cup (6 oz.) chocolate chips Confectioner’s sugar
3 1
In a large bowl, cream butter, sugar & salt until light & fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips. Shape dough into balls. Place 2 inches apart on an ungreased baking sheet. Bake 15-20 minutes until brown. Roll cookies in confectioner‘s sugar. , Darlington, WI
Eva Jeanette Zee
Devil’s Food Cake 11⁄4 cups flour 1 cup sweet milk with 3⁄4 tsp. soda Pinch salt
1 cup white sugar 1 ⁄4 cup butter 1 egg 3 Tbsp. cocoa (dissolve in a little hot water) Bake at 350°F. for 35 minutes.
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Mom’s Rhubarb Pie (Double Crust Pie)
DESSERTS 1 cup butter or margarine, softened 1 cup brown sugar 2 egg yolks
Blend together 11⁄2 cups sugar, flour and butter. Beat eggs well. Add to sugar, flour, butter mixture and beat well. Place bottom crust in 10 inch pie pan. Add rhubarb. Pour egg mixture over the rhubarb. Put top crust on and cut 4 small air holes in crust for ventilation while baking. Bake at 425°F. for 10 minutes. Reduce heat to 350°F. Cover edge of crust and bake for 30 minutes. I put a thin layer of milk on the top crust and sprinkle sugar all over the top of the crust. This helps the crust brown better. , Darlington, WI
Angelic Strawberry Dessert
Diamond Bars 2 cups all-purpose flour 2 cups chocolate chips 1 cup chopped walnuts 1 cup flaked coconut
Cream the butter and brown sugar. Add egg yolks; beat well. Stir in flour; mix well. Spread into a greased 15x10 inch baking pan. Bake at 325°F. for 20-25 minutes or until golden brown. Sprinkle chocolate chips on top. Return to oven until chips are melted, 1 minute. Spread chocolate with an icing knife. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes. Makes 5 dozen. , Darlington, WI
Eva Jeanette Zee
31⁄2 oz. pkg. instant vanilla pudding 1 cup milk 8 oz. sour cream 1 tsp. grated orange peel
1 large container whipped topping or Cool Whip 1 angel food cake 2 pints strawberries
Judy Andrews
Cut angel food cake into small cubes. Clean and slice strawberries in half. Mix pudding, sour cream and milk until thick. Fold in Cool Whip. In 9x13 inch cake pan, layer cake, 1⁄3 of strawberries and 1⁄2 of pudding. Repeat cake and pudding and then top with strawberries. Chill 2 hours. , Fennimore, WI
Mary Lou Edge
Streusel Cake
Walnut Apple Dessert 8 cups apples, sliced 2 eggs 21⁄4 cups brown sugar 2 cups flour 2 tsp. cinnamon 1 cup chopped walnuts 1 cup butter, softened Put apples in a greased 9x13 inch baking dish. Sprinkle with 1 ⁄4 cup brown sugar and cinnamon mix. Cream butter, remaining brown sugar and eggs. Stir in flour and 1⁄2 cup walnuts. Spread over the apples with walnuts. Bake at 350°F. for 40 minutes. Put ice cream or Cool Whip on top. Eat & enjoy. , Darlington, WI
Eva Jeanette Zee
Topping: 1 ⁄2 cup flour 1 ⁄2 cup brown sugar 2 tsp. cinnamon 2 tsp. melted butter
Yellow cake mix 4 oz. pkg. instant vanilla pudding 2 Tbsp. canola oil 11⁄2 cups water 2 eggs
16 oz. Cool Whip, thawed 4 cups milk Two 4 oz pkgs. instant chocolate pudding
Mary Miller
Combine cake mix, pudding, canola oil, water and eggs; mix for 2 minutes. Put half of cake mix in cake pan; add half of topping and the rest of the cake mix and top with remaining topping. Bake at 350°F. for 40-50 minutes. , Barneveld, WI
Mary Miller
Oatmeal Snickerdoodles
1 ⁄2 cups flour Rhubarb 1 ⁄2 cup powdered sugar 11⁄2 cups sugar 3 ⁄4 cup butter Two 3 oz. boxes Jell-O (cherry, strawberry or raspberry) In a 9x13 inch pan, cut up enough rhubarb to fill the pan 3⁄4 full. Mix sugar and Jell-O together; combine with rhubarb. Mix the flour, powdered sugar and butter until crumbly. Sprinkle on top of rhubarb mixture. Bake at 350°F. for 30-35 minutes. Serve with whipped topping. , Potosi, WI
1 1 cup butter ⁄2 tsp. salt 3 1 tsp. soda ⁄4 cup brown sugar 3 1 tsp. cinnamon ⁄4 cup sugar 11⁄2 cups quick oatmeal 2 eggs, well beaten 2 cups flour Cream butter; add sugar and mix until light and fluffy. Add eggs; mix well. Add dry ingredients; mix well. Stir in oats. Form into 1 inch balls. Roll in cinnamon and sugar. Bake on greased cookie sheet at 400°F. for 8-10 minutes. Do not overbake. , Highland, WI
Sharon Mathias
Dirt Cake 20 oz. pkg. Oreos, finely crumbled Two 8 oz. pkgs. cream cheese, softened 2 cups powdered sugar
Mix cream cheese, powdered sugar and Cool Whip together. Mix pudding and milk. When thick, fold into Cool Whip mixture. Layer with Oreo crumbs. Top with layer of crumbs and silk flowers. , Barneveld, WI
Rhubarb Dessert 1
3 well beaten eggs 3 cups cut-up rhubarb Milk 1 ⁄2 cup sugar
1 ⁄2 cups sugar 1 ⁄4 tsp. nutmeg 3 Tbsp. flour 1 Tbsp. butter 1
Annibelle Aide
Treasure Puffs 1 container crescent rolls 1 large 3 Musketeers bar 1 Tbsp. melted butter Separate crescent rolls into 8 triangles. Cut candy bar into 8 pieces. Wrap crescent rolls around candy bar pieces. Roll each one in melted butter and place on an ungreased cookie sheet. Bake according to directions on crescent roll package. , Platteville, WI
Bonnie Bichl
Almond Hershey Pie 1 3 1 8
giant Almond Hershey bar or 10 small ones Tbsp. water cup whipped cream or 1 pkg. Dream Whip inch graham cracker crust
Melt the chocolate and water over hot water; cool. Blend into 1 cup whipped cream or Dream Whip. Chill well before filling. Pour into crust. , Mineral Point, WI
Rosalie R. May
KIDS Apple Cookies 1 apple, sliced and cored mini chocolate chips
2 Tbsp peanut butter, almond butter or sunflower butter
Spread peanut butter on top of the apple slice. Next sprinkle with chocolate chips. Continue until all slices are done. Serve and enjoy! , Lancaster
Hallie Salis
Cake Mix Cookies 1 box cake mix (not generic) 1 ⁄2 cup oil
Celebrate Your Cake
Ants on a Log
2 eggs Pecans
Mix. Drop on greased baking sheet. Put pecan in the center. Bake at 350°F. for 15 minutes until set. , Argyle, WI
Ariana Osby
Celery Raisins Peanut butter Put peanut butter on celery and put raisins on top of peanut butter. Serve and eat. , Boscobel, WI
Faith McCullick
Pepperoni Cheese Stick Roll-Ups
1 (8 ounce) package 1 (3.5 ounce) package crescent roll dough sliced pepperoni 4 cheese sticks, halved Marinara for dipping Preheat oven to 350 degrees. Take each triangle of crescent roll dough and place about 4-6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown. , Darlington
Lainey Lewin
3 Tbsp. cake mix 2 Tbsp. water In a microwaveable mug mix until moist. Microwave on high for one minute. Top with any topping. , Argyle, WI
Evelyn Osby
Meatballs for Packer Party 1 pkg. of Rosina home style meatballs
1 jar of Sweet Baby Ray’s barbecue sauce
Place the meatballs in a large mixing bowl. Cover meatballs with barbecue sauce and stir. Continue to add barbecue sauce until each meatball is covered. Pour meatballs into a crockpot and cook on low for 3 or 4 hours. , Lancaster
Zachary Koeller
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The History of Table Settings and Dining Etiquette
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seated next to the party host is often a place of honor. Before formal place settings and table services were established, the saltcellar was used to designate the importance of guests around the dining table. A saltcellar is a small container that held salt for seasoning the meal. Seats “above the salt” were considered places of honor. • Origins of cutlery: Cutlery refers to the forks, spoons and knives of a typical table setting. Archaeological evidence suggests that spoons with handles were used for ancient Egyptian religious purposes as early as 1,000 B.C. Knives have long been used as both weapons and utensils. Many people injured themselves by puncturing their mouths while using knives to eat their food, as knives were not dulled and domesticated for table use until the 16th century in France. Around the same time, forks grew in popularity thanks to global trendsetter Catherine de Medici. By the 18th century, curved forks with tines were increasingly used. Dining at a meal seems simple enough, but the process is rife with tradition and rules of etiquette.
Dining etiquette stretches back centuries. To many people, formal table settings are an art form, and table manners are not to be taken lightly.
your own place.” •F ine china: Fine china and dinnerware are two different types of accoutrements individuals can use when setting a table. China is typically used for special occasions. That’s because fine china is rare and the cost to replace items if they are broken is considerable. Fine china is made of porcelain and is named for the country where it originated. Through the years, Europeans followed suit and created their own derivatives of Chinese porcelain. China production once incorporated artisan expertise, and collecting and using china became popular. Tea service sets are some of the more coveted pieces of china to own and collect. •S eating arrangements: Hosts and hostesses may set the table and seat guests in certain arrangements. Etiquette may dictate where guests will sit. For example, husbands and wives will sit near or next to their spouse. But hosts may also sit guests with comfort and ease of mobility in mind. For example, elderly guests might be best seated in a place where it is easy for them to get up and leave the table. Being
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Dining etiquette stretches back centuries. To many people, formal table settings are an art form, and table manners are not to be taken lightly. The earliest Western dining traditions were documented by the Ancient Greeks. Table-setting scenes are found in the Old Testament and in the writings of Homer. European table manners and other examples of chivalry date back as far as the eleventh century. Today, many of the behaviors that take place at the dinner table are deeply rooted in history. Here’s a look at some of the traditions and their origins. •S tanding to greet a guest: Men once stood to show respect when a woman, elderly person or dignitary entered the room or approached the dining table. This was a gesture of humility. Standing shows a person is attentive and caring. It’s also long been customary to remain standing until a guest has taken a seat. An excerpt from 1860’s “The Gentleman’s Book of Etiquette, and Manual of Politeness” indicates, “… and at the table wait until she is seated, indeed wait until every lady is seated, before taking
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2016 ❖ Taste Of The Tri-County ❖ Page 12