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    116 Recipes

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

    Recipe #515295

    Updated for the March 29th, 2015 Sunday supper, starting the Northside's 4th year for this community event. 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

    Wisconsin Booyah served at the River Pantry, Friday evening, September 6th, in Madison, Wi, 53704 From Wikipedia, the free encyclopedia. Booyah spelled booya, bouja, boulyaw, or bouyou) is a thick soup of unknown origin made throughout the Upper Midwestern United States.[1] Booyah often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. The name also refers to the event surrounding the meal. In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often added in the same kettle), with vegetables such as carrots, rutabaga, celery, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag.[2] Typical large-scale "booyah kettles" can hold more than 50 US gallons of the stew, and are made from steel to withstand direct heat. Some community groups and churches have their own kettles, generally custom-made for charity events, while other groups rely on municipal kettles. An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads: Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon—we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church—an affair my father also originated--and that's what people have called it ever since." Since the turn of the 21st century, the spelling of the name has typically been shortened to "booya." The traditional stew is still made in northern and northeastern Wisconsin and greater Minnesota at church picnics, county fairs, VFWgatherings, and in smaller amounts at private gatherings, sometimes combined with booyah cooking contests.The Highland Park neighborhood of St. Paul, Minnesota, has five kettles with a total yield of 350 US gallons (1,300 L) of booyah. The kettles have been around for several decades, but as of December 2003, there is controversy regarding the safety of the burners used to heat them.

    Recipe #506745

    Grandma's potato salad that always had a stronger mustard taste than the Matthews family. Enjoyed at many Richter clan get togethers when I was not working in the retail business during the get togethers. grandma Mike often referred to me as "What's his name?" Her humor was very bold and to the point. Always remember the morning after New Years when "what's his name" was feeling very lousy. That little tiny woman looked at me and says, " do you know the best cure for a hangover?" Nooppee! Mike looked at me and very lovingly, motherly, and sympathetic, says 24 HOURS,

    Recipe #506260

    The Pennsylvania Dutch are famous for their pickles, relishes and condiments, often served as part of the traditional 'sweets and sours' with a large meal. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of chow-chow to sell for a fund-raiser. This is my grandmother's recipe. It is, without a doubt, the best chow-chow I have ever eaten. I have only tasted one store-bought variety that came close, and it was purchased at a farmers' market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. It takes some effort, but will reap the rewards for months. ................................................................................................................. From Wikipedia, the free encyclopedia, this article is about the relish. Chow-chow (chowchow, chow chow) is a Nova Scotian and American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar and served cold. Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Chow-chow found its way to the Southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. The term "chow-chow" is reportedly based on the French word chou for cabbage. Food historian Luis W. Fernandez claims a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India.

    Recipe #506080

    This is a great tasting corn. "It's easier than canning corn". The original recipe is from Jan of J&R Farms, one of the original vendors at the Northside Farmers Market on Sundays in Madison, Wisconsin. And it is of the type I love = KISS METHOD. Especially for this old boy.. Eat well and enjoy this touch of summer in the dead of winter, cold, and snow.

    Recipe #505542

    Pork stock used in September 2013 SUNDAY SUPPER with Brat and Brau.

    Recipe #504910

    Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!

    Recipe #504909

    Sunday Supper, June 30, 2013 at WPCRC hosted by Lake View Neighborhood Association and 2 long standing Northside business, DuWayne's Salon [est.1959] and Sherman Plaza Hair Styling [est. 1966]. Two of the many decades old business's that have kept the Northside of Madison OUTSTANDINGLY BEAUTIFULL for combined 101 years of local involvement.

    Recipe #502374

    Community Dinner for the Northside June free Sunday Supper. Adapted from Kraft Recipes where my daughter works in the offices in Madison, Wi.

    Recipe #502219

    Considered for Festa Italian, 2013. Oops had to pull out but serious consideration for 2014. Part of the Sweet Potato Project introduced into Madison this year. Adapted from Boxerwing's recipe of 03/13/2004.

    Recipe #500483

    Recipe #499500

    This recipe adapted to Wisconsin from August 2006 CHILI PEPPER magazine. Original recipe East Coast Grill & Raw Bar, Cambridge, MA. "Hell night is held as a three-night series, three times a year. The Website,, is updated when the next event is scheduled." This is a must go-see during the next trip to the east coast. Sounds like a real hoot to me! I adapted the recipe for our iconic Wisconsin favorite thanksgiving berry.

    Recipe #497459

    From my favorite sister in law. The Purdue graduated teacher and all around great cook-KISS style. This recipe will be used this summer, both ways, at the Farmer Market Cafe in Madison and Dane County Farmers Markets!

    Recipe #497458

    Taken from #197742 by Tigerlillyblu recipe and adapted to be 4 times original quanity. Will be used both in tacos and salads at farmer market food stand. Tiger's About me is very similiar to how I am approaching hobby cooking.

    Recipe #493255

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