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    109 Recipes

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    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. Cooke by MAdCity Dale at the 32nd annual Monona Chili Cook Off held at Winnequah Park on Saturday morning, October 4, 2014.

    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

    Real smoking in an electric smoker for NSWM at end of season 2014.

    Recipe #515295

    Served at NorthSide Madison's Sunday Supper on March 30, 2014. Yield should be equal to 2 each 3 gallon Nesco roasters (about 45-50 serves per Nesco) and 1 each 1 1/2 gallon vegetarian Nesco. Caution use only water or vegetable stock in Vegan.

    Recipe #514407

    ESC cook off February 21, 2014.

    Recipe #513554

    Plan to use @ ESC cook off Saturday, March 22, 2014. Oops, so tired on return trip from Grandson's last Varsity High School basketball game as a lettering Freshman in DePere that I "leaked" out and missed the cook off. I'll be back next year. This grandson helped me win The First Cook Off We won in Madison area.

    Recipe #513481

    A simple mix to make booyah Chili or Wisconsin Chicken booyah soup/stew.

    Recipe #511313

    From Randi's family recipe book. Very easy!

    Recipe #507589

    The back up food for the September Sunday Supper, September 29, 2013! . The Supper group prepared for 75 Oscar Mayer hot dogs and 75 slider hamburgers prepared by the new Brat & Brau restaurant and 40 brats by Jim's Meat Market. The supper group boiled and peeled 50 lbs of small red potatoes for Grammas Potato Salad. I great time will be had by all.

    Recipe #507280

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