Farm Bureau Wisconsinite Beer Cheese Soup Ingredients
• 2 cans beer • 3 c. chicken broth • 4 c. whole milk or half and half • 6 c. cheddar cheese • 1/2 Tbsp. mustard powder
Directions
1. Heat oil in a large pan. Cook onions and garlic until tender and fragrant. Add all of the seasonings along with broth and beer. 2. Heat butter over medium heat and add flour in a large pot or Dutch oven; whisk for 3-4 minutes until flour browns. Gradually add milk until it thickens. Remove from heat and add cheese.
• equal parts butter and flour (about 1/3 to 1/2 c. each) • onion, to taste, chopped • garlic, to taste, minced • Worcestershire sauce, to taste 3. Mix the beer mixture into the cheese mixture. Add several dashes Worcestershire sauce and mustard powder. Simmer for 10 minutes. 4. A djust and add seasonings to your liking. Serve warm. *Optional: Add a favorite meat (i.e., sausage, bologna, beef, etc.) or top with popcorn.
Chicken and Wild Rice Soup Ingredients
• 1 pkg. Near East Long Grain & Wild Rice with flavor packet • 1 tsp. oil • 1/4 c. onions, diced
Directions
• 1/2 c. carrots, diced • 1 tsp. dry marjoram • 4 c. chicken broth • 3 c. water • 3/4 c. heavy cream
1. Heat oil over medium heat in a large pan or Dutch oven. Add onion and carrots until softened. Add marjoram, flour and rice seasoning packet. Stir to combine. 2. Add rice, chicken broth and water. Bring to a boil and cover. Lower to a simmer and let cook for 15 minutes.
• 6-8 lb. venison loin or roast • 8-12 slices bacon • 4 oz. cream cheese • 2-3 Tbsp. Jalapeño peppers • 1 c. cheese of choice, shredded
Directions
1. Cut venison loin in half like a pocket so the open sides are closed (if it’s a roast, use a rolling pin to flatten it). 2. Season venison to taste with salt, pepper, etc. 3. Mix cream cheese, shredded cheese, jalapeños, Hidden Valley ranch seasoning and put into loin. FEBRUARY | MARCH 2021
Recipe submitted by Cassie Sonnentag, Chippewa County • 2 Tbsp. flour • 1/4 c. milk • 1 c. cooked chicken, shredded • 1/4 tsp. black pepper • salt, to taste
3. Heat heavy cream and milk in a small sauce pan over low heat. Stir into soup along with the shredded chicken. 4. C ook for 30 minutes or until the rice is cooked. Season with salt and pepper. *Optional: For a thicker soup, add a mixture of equal parts water and corn starch as needed to reach desired consistency.
Wrapped & Stuffed Venison Ingredients
Recipe submitted by Leonard Olson, Jackson County
Recipe submitted by Fancy Vele, Shawano County
• 1 tsp. Hidden Valley® ranch seasoning • 2-3 dashes soy sauce • 2-3 dashes Worcestershire sauce • 2 Tbsp. ketchup • 1/2 c. brown sugar 4. M ix brown sugar, Worcestershire, soy sauce and ketchup. Rub half the sauce on each side of lion. 5. Wrap lion with bacon, secure with a toothpick, pour remaining sauce on top. 6. B ake at 400 degrees or grill 35-45 minutes. If bacon isn’t crispy, broil for 4 minutes. wfbf.com
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