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Crispy Traditional Potato Pancakes – Jay E,
Wausau
2lb Russet (Baking) or
Yukon Gold Potatoes
1 Medium Onion
1/2c Chopped Scallions, Including the Green Part
1 Large Egg, Beaten
Salt and Ground Pepper to Taste
Vegetable Oil for Frying
Peel the potatoes and put in cold water. Using a grater or food processor,
coarsely grate the potatoes and onions. Place together in a fine mesh
strainer or tea towel and squeeze out all the water over a bowl. The potato
starch will settle to the bottom; reserve that after you have carefully
poured off the water.
Mix the potato and onion with the potato starch. Add the scallions, egg,
and salt and pepper.
Heat a griddle or nonstick pan and oat with a thin film of vegetable oil.
Take about 2 tablespoons of the potato mixture in the palm of your hand and
flatten as best you can. Place the potato mixture on the griddle; flatten
with a large spatula and fry for a few minutes until golden. Flip the
pancake over and brown the other side. Remove to paper towels to drain.
Serve immediately. You can also freeze the potato pancakes and crisp them
up in a 350-degree oven at a later time.
Variation – If you like a more traditional and thicker pancake; you can add
an extra egg plus 1/3 cup of matzo meal to the batter.
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Scratch Pizza Dough - Jim S, Wausau
(for those who can't
throw their dough in the air and make it perfectly round)
3 cups flour
3 Tbsp white, refined sugar
1 t salt
1 package dry yeast w/ 1/4 t sugar
In a ceramic coffee cup (not steel), combine the yeast and ¼ t sugar with
one cup of very warm water. Let this cup sit in a warm spot. While the
yeast is brewing, combine the flour, sugar and salt in a large mixing bowl
and stir. When the yeast is foamy on top, pour it into the mixing bowl and
stir the mixture vigorously with a fork until all the ingredients are
blended. You may need to add more water or flour, depending on the
texture. Don't get the mixture too wet.
Remove the dough from the bowl and place it on a floured surface. Knead the
dough with your hands for 5 or 10 minutes, or until the dough takes on a
silky texture. Using an oiled rolling pin, roll the dough out on a flat
surface that has been dusted with flour and corn meal. You can roll the
dough to the size and shape your desire.
Place the dough on a large, oiled pizza pan. This is the tricky part and may
require two people – one to quickly (and gently) lift the dough with two
hands and the other to slide the pan under the dough. If you were able to
do this without tearing the dough then give yourself an award. Now you can
place your sauce, toppings and cheese.
Cook at 425 for about 20 minutes.
Hint: When you roll out the dough, make it a couple inches larger than your
pizza pan. This will leave extra dough over the edges that you can curl up
into a hearty crust.
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Sausage & Mushroom Calzone – Nancy F, Wausau
12 oz.
sweet Italian sausage (casings removed)
1c sliced fresh mushrooms
1 can (15 oz.) pizza sauce
1 loaf (16 oz.) frozen bread dough, thawed
1½c (6 oz.) shredded mozzarella cheese
1T grated parmesan cheese
Cook sausage and mushrooms in large skillet until no longer pink; drain.
Stir in 1/2 can of pizza sauce.
Roll dough on lightly floured surface to 12 inch circle. Place on greased
cookie sheet. Spoon sausage mixture over half the dough to within 1/2 in.
of edge. Sprinkle with mozzarella.
Moisten edges of dough with water. Fold dough in half over filling. Seal
by pressing with tines of fork. Cut slits in top of calzone. Brush with
water; sprinkle with Parmesan.
Bake at 375F for 25 minutes or until golden. Heat remaining can of pizza
sauce and serve with calzone.
(This is the original recipe. I have used pepperoni instead of the sausage;
this also tastes great. I have also substituted chicken.)
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Scratch Calzones – Tricia N,
Wausau
Dough:
Dissolve 1 pkg. yeast in 1 cup warm water in a large bowl.
Add 1 TBSP sugar, 2 TBSP oil, 1 tsp salt, 2¾c flour to yeast and water.
Mix together till smooth. Knead for about 10 minutes. Cover and let rise in a warm spot for 30 minutes.
Filling – Mix in a Separate Bowl:
(This is for a meaty and cheesy calzones. You can mix up the meats and vegetables that you use to best fit your tastes).
Mix
1 small can mushrooms, drained
¼ green pepper
½c black olives
½ jar Ragu (any kind)
1 tsp Italian seasoning
1 tsp oregano
1 tsp basil
1 tsp garlic salt
4 links of cooked Italian sausage
pepperoni
Separate
1c mozzarella cheese
Roll out dough approx. 10" circle. Place 1 to 2 cups of sauce mix in center of dough. Add 1/2 cup mozzarella cheese to sauce mix in the calzones. Fold over and crimp shut.
Place on greased cookie sheet and brush with a little olive oil.
Cook for a total of 25 min @ 375 degrees or until golden brown. Cover with remaining Ragu.
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Broiled Orange Roughy - Nancy F, Wausau
1 ½ lbs fresh or frozen orange roughy,
red snapper or haddock fillets, thawed
1 teaspoon garlic powder
¼ cup butter melted
¼ cup lemon juice
¼ cup teriyaki sauce (can substitute soy sauce)
Paprika
Place the fillets in a shallow dish; sprinkle with garlic powder. Combine
the butter, lemon juice and teriyaki (or soy) sauce; pour over fish and
turn. Marinade for 10 minutes. Drain and discard marinade. Place fillets
on a broiler pan. Broil 3-4 in from the heat for 10 minutes or until the
fish flakes easily with a fork, turning once. Sprinkle with paprika.
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Stir Fried Rice - Trish J, Athens
1 cup bean
sprouts 1 tbsp vegetable oil
2 eggs, slightly beaten (additional) 1 tbsp
vegetable oil
1 jar sliced mushrooms, drained 3 cups cooked rice
(additional) 2 tbsp vegetable oil 2 tbsp dark soy sauce
Dash white pepper (I use black) 1 cup cut-up cooked turkey,
chicken,
2 green onions chopped ham, pork or
shrimp
Rinse bean sprouts in
cold water, drain. Heat wok or large fry pan until 1 or 2 drops of water
bubble and skitter when sprinkled in pan. Add 1 tablespoon oil to pan,
rotate pan to coat side. Add eggs, cook and stir until eggs are thickened
throughout but still moist. Remove eggs from pan.
Add 1 tablespoon oil to
pan, rotate to coat side. Add bean sprouts and mushrooms, stir-fry 1 minute
and remove from wok. Add 2 tablespoons oil to pan, rotate to coat side.
Add rice, stir-fry 1 minute. Mix soy sauce and pepper, stir into rice.
Stir in meat and green onions. Add bean sprouts, eggs and mushrooms, stir
fry ½ minute.
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Biscuit Nugget & Chicken Bake - Trish J,
Athens
2 cups cooked & cubed
chicken 4 oz can mushroom stems & pieces
1 tsp. paprika ¼ cup grated
parmesan cheese
½ tsp dill weed 1 tbsp instant
minced onion
¼ tsp salt 1 tsp
parsley flakes
1 cup milk 1 10 oz can
(large) refrigerated biscuits
10 ¾ oz can cream of chicken soup (like baking powder
biscuits)
In saucepan, combine
chicken, ½ tsp paprika, dill weed, salt, milk, soup and mushrooms. Heat
till hot and bubbly. Pour hot mixture into ungreased 8 or 9 inch baking
dish.
Separate dough into 10
biscuits, cut each biscuit into 4 pieces. In plastic bag, combine remaining
½ tsp paprika, parmesan cheese, onion and parsley. Shake biscuit pieces, 3
or 4 at a time, in cheese mixture until coated, arrange over hot chicken
mixture. Sprinkle any remaining cheese mixture over biscuits.
Bake at 375 for 15 to
18 minutes or until deep golden brown.
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Polish Chop Suey - Trish J, Athens
2 lbs cubed pork
steak 2 cans of cream of mushroom soup
1 pkg. Kluski noodles 1 envelope onion
soup mix
1 large can sauerkraut (drain & rinse) 1 can water
Brown the meat. Cook
and drain the noodles.
In casserole dish,
layer part of meat, then a layer of noodles, then a layer of sauerkraut,
then sprinkle the onion soup mix over kraut. Then start another layer each
of the meat, noodles and kraut. When done layering, mix 2 cans of soup with
1 can of water and pour over the whole casserole.
Bake 1 hour at 350.
If casserole looks too
dry, add a little more water.
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Sweet & Sour Meatballs - Trish J, Athens
1 ½ lbs ground
beef 1 can (13 ½ oz) pineapple tidbits
2/3 cup bread crumbs drained
(reserve syrup)
1/3 cup copped onion ½ cup brown sugar
1 egg 1/3 cup
vinegar
1 ½ tsp salt 1 tbsp soy
sauce
¼ tsp ginger 1/3 cup
chopped green pepper
¼ cup milk 2 tbsp
cornstarch
1 tbsp shortening
Mix thoroughly; beef,
crumbs, onion, egg, salt, ginger and milk. Shape mixture into meatballs,
brown & cook meatballs in shortening. Remove the meatballs from pan, pour
fat from skillet.
Mix cornstarch &
sugar, stir in reserved pineapple syrup, vinegar & soy sauce until smooth.
Pour into skillet, cook over medium heat, stirring constantly, until mixture
thickens & boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits
& green pepper. Heat through.
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Beef Paprika – Sarah P, Wausau
¼ cup shortening
2# chopped beef (chuck or round)
1 clove garlic, crushed
1 cup sliced onions
½ tsp dry mustard
½ cup ketchup
2 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tsp salt
2 tsp paprika
1 ½ cups water
2 tbsp water
¼ c flour
Heat shortening in skillet. Add meat, onions & garlic. Cook & stir until
meat is brown and onions are tender. Add ketchup, Worcestershire sauce,
brown sugar, salt, paprika, dry mustard & ½ c water. Stir until blended.
Simmer 2 to 2 ½ hours, adding water as needed. Blend flour & remaining
water. Add to meat, stir & boil for 1 minute. Serve over cooked noodles.
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Iron Mountain Michigan Pasties
– Sarah P, Wausau
Dough:
3c flour
1 tsp salt
1c lard
¾ c cold water.
Sift flour & salt. Cut lard into dry ingredients. Add water & blend.
Lightly shape into a ball & refrigerate a few minutes. Cut into 8 pieces &
shape each into a ball. Roll each on floured surface to about 10" in
diameter. Lay on 10" plate & trim the edges.
Filling:
1# hamburger
3 onions finely chopped
4 medium carrots cut into ¼" cubes
6 medium potatoes cut into ¼" cubes
½ rutabaga cut into ¼" cubes (optional but tastes best with it)
2 ½ tsp salt
½ t pepper
Blend all ingredients. Put about 1 cup filling on lower half of dough.
Fold the other half of crust over the filling & pinch dough to seal. Flute
the edges.
Place pasties on a pie plate or shallow pan. Bake at 375 degrees for about 1
hour. Cool pasties. When cooled wrap in aluminum foil & freeze. To reheat
place pasties in oven, still in aluminum foil, & cook at 350 degrees for 1
hour if frozen or 30 minutes if thawed.
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Beef Tenderloin Steaks with Gorgonzola - Tricia N, Wausau
4 (1 1/2 inch thick) Beef Tenderloin
Steaks
1T Extra-Virgin Olive Oil (approx.)
Montreal Steak Seasoning (or salt and pepper) to taste
3/4lb Gorgonzola
4 Fresh Sage Leaves, Thinly Sliced
Let meat rest 10 minutes before beginning dinner preparation.
Preheat broiler to high
Place a large, flat griddle or skillet over high heat. When hot, using a
pair of tongs and a folded paper towel, wipe cooking surface with oil and
place steaks on hot pan. Caramelize the steaks, 2 minutes on each side.
Reduce heat to moderate. Season meat with Montreal Steak Seasoning (or salt
& pepper) and cook 4 to 5 minutes longer on each side.
Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola.
Place baking sheet 6 inches from broiler heat just long enough to melt the
cheese. Remove meat from the oven and top with slivers of fresh sage. Let
meat rest 2 or 3 minutes, then serve immediately.
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