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    116 Recipes

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    Mix using at the ESC (East Side Clubs) chili Cook Off on Saturday FEBRUARY 28, 2015.

    Recipe #520854

    Recipe #520754

    This recipe and this Spices mix have won multiple Chili Cookoffs in the southern Wisconsin area over the last decade.

    Recipe #520724

    Recipe slip given to me by Nan at Northside TowneCenter.

    Recipe #520581

    Day in and day out seasoning by my Matthews Family as a kid. I think? Memory's tend to change things!

    Recipe #520519

    Ways to use Maple Syrup at farmer markets.

    Recipe #520209

    Recipe #520208

    Adapted from a NY Times recipe.

    Recipe #519913

    7" pies at the Winter Markets

    Recipe #519612

    For small pies 4x6 inch rectangular and 6 inch diameter.

    Recipe #519472

    Small pie made in small rectangular baking tin with 4 per tin. Serving at Farmer Market Cafe at the Northside Indoor Winter a Market, November 2, 2014.

    Recipe #519279

    Recipe by Nan of Northside TowneCenter during "The Great Pumpkin Trailer" selling for Halloween 2014.

    Recipe #519248

    BEFORE the FIRST FROST in southern Wisconsin chili from garden ingredients. Cooked by MAdCity Dale at the 32nd annual Monona Chili Cook Off held at Winnequah Park, Monona, Wi. on Saturday morning, October 4, 2014. DARN, DID NOT WIN!

    Recipe #518844

    August 17, 2014. Door County is located in the northeastern part of Wisconsin. Fish boils are a tradition in the area dating over a hundred years. Whitefish fish boils are made with the Whitefish native to the area. The Whitefish are caught commercially from many of the ports located in Door County. The whitefish are brought fresh each day to the many area restaurants that specialize in nightly Fish Boils. Our new "Soon to be Famous" Sunday Supper North Country Boil begins the 5th Sunday in August Rain or Shine at 4:30pm with our first "Boil Over" and Serving of the evening at 5:00pm, we continue the cooking process every half an hour until 6pm.

    Recipe #517563

    From a recipe carried for quite some time....from an ICS chili pepper magazine! "These lacy, doughnut-like treats, which one makes by pouring batter through a funnel into hot oil, were known as "plow lines"and were served as a snack to field-workers. It's believed that the old moniker may refer to the cake's squiggly lines, which were thought to resemble the reins of a horse -drawn plow. Eleanor Shaner has been running the Viola Miller funnel cake stands---formerly owned byMiller, the supposed creator of today's version of the cakes---since the 1980s. When she started making funnel cakes, Shanner would fry the batter in lard, but she has since switched to peanut oil. On a busy day, the stands can go through as many as 50 buckets of batter.

    Recipe #517330

    Planning as part of Breakfast Benefit for the Northside's Welcoming Week for the August opening of the new facility for DAiS (Domestic Abuse Intervention Services).

    Recipe #517066

    Served on July 13, 2014 for the Northside's Welcoming Week for the new DOMESTIC ABUSE INTERVENTION SERVICES (DAiS) building/facility.

    Recipe #516964

    The term "booyah!" has grown popular as an expression of satisfaction or praise. To locals of Brown, Kewaunee and southern Door counties, "a booyah" is also an event - a church picnic, family reunion or any special occasion where the community gathers to savor its one-pot-feeds-all connection. Associated with the Belgian Americans of northeastern Wisconsin, booyah can be prepared any time of the year. Indeed, it's been said that the area's early booyah feasts hark back to settlers' harvest festivals, in particular to the Belgian Kermiss celebrations of the 19th century. It's a broader-based foodway of the Great Lakes region, one probably related to the boiled meals that the area's first peoples prepared over open fires. They shared their soupy stews of wild game (or fish) and vegetables with missionaries and French fur traders, who in turn used their own terms to describe the concoctions. The name that stuck may have the same root as the French bouillon, meaning soup or broth. And sure enough, no matter how many Belgian cookbooks I've pored through over the years, I've never found a recipe that reads like the booyah - soup or event - I know. No matter. Long-simmered, thick with vegetables, booyah is more than a meal, it's a regional icon. Consume vast quantitie Terese Allen on Thursday 09/23/2010

    Recipe #516855

    Taken from a camping recipe, Cajun Breakfast Pie. This Pie is a camping breakfast of eggs, bacon, and veggies. This pie modified to be only vegetarian, is easy and can be made the day before and refrigerated. Any ingredients may be added to the basic ingredients of eggs, onions, veggies and pie crust. The pie can become NON VEGGIE by adding in 1 1/2 Lbs. cooked #476705 breakfast sausage. Do not use a pie plate to make this pie. The pizza pan gives less crust and more filling.

    Recipe #516763

    2nd attempt at smoking, tried with precooked ham with this rub. Shrunk to 2/3 Of volume before and got real tough....doing Ham need to do "low and slow"! 3rd attempt 05/31/2014.

    Recipe #515442

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