FARM BUREAU FLAVOR

Farm Bureau

Wisconsinite Beer Cheese Soup

Ingredients

Recipe submitted by Leonard Olson, Jackson County

Recipe submitted by Cassie Sonnentag, Chippewa County

Recipe submitted by Fancy Vele, Shawano County

• 2 cans beer • 3 c. chicken broth • 4 c. whole milk or half and half • 6 c. cheddar cheese • 1/2 Tbsp. mustard powder • 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

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. 3. Mix the beer mixture into the cheese mixture. Add several dashes

Worcestershire sauce and mustard powder. Simmer for 10 minutes. 4. Adjust 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 • 1/2 c. carrots, diced • 1 tsp. dry marjoram • 4 c. chicken broth • 3 c. water • 3/4 c. heavy cream • 2 Tbsp. flour • 1/4 c. milk • 1 c. cooked chicken, shredded • 1/4 tsp. black pepper • salt, to taste

Directions

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. 3. Heat heavy cream and milk in a small sauce pan over low heat. Stir into soup along with the shredded chicken. 4. Cook 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

• 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 • 1 tsp. Hidden Valley® ranch seasoning • 2-3 dashes soy sauce • 2-3 dashes Worcestershire sauce • 2 Tbsp. ketchup • 1/2 c. brown sugar

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. 4. Mix 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. Bake at 400 degrees or grill 35-45 minutes. If bacon isn’t crispy, broil for 4 minutes.