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Nougat
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Southern France and Italy are famous for luscious nougats with distinctive flavors due to regional honey variations, however, there is no honey in this recipe. This is a 2-quart process and an electric mixer is almost imperative. Pick a dry day to make.
Servings
2 lbs
Servings
2 lbs
Nougat
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Southern France and Italy are famous for luscious nougats with distinctive flavors due to regional honey variations, however, there is no honey in this recipe. This is a 2-quart process and an electric mixer is almost imperative. Pick a dry day to make.
Servings
2 lbs
Servings
2 lbs
Ingredients
Servings: lbs
Instructions
  1. In a 2-quart heavy saucepan, cook 6 tablespoons sugar, 1 tablespoon water, and 1/8 cup light corn syrup. Blend over low heat and stir until boiling. Cover and cook for approx. 3 minutes until the steam has washed down any crystals which may have formed on the sides of the pan. Cook uncovered over medium heat, without stirring, to the soft-ball stage (approx. 238 degrees). Remove pan from heat and let stand while you beat 1/4 cup of egg whites in a mixer until very stiff. Add hot syrup gradually to the whites, continuing to beat for at least five minutes until the mass thickens.
  2. Blend 1 cup light corn syrup and 1 cup of sugar in a heavy 1-quart pan and stir over low heat until it boils. Stop stirring, cover again for 3 minutes, then uncover and boil rapidly, without stirring, to 285 degrees. Remove from heat and let stand until the syrup stops bubbling. Pour the second mixture into the first and beat until well combined.
  3. Beat in 2 tablespoons of butter and add blanched almonds, blanched pistachio nuts, and chopped candied cherries. Pour into an 8-x8-inch buttered pan dusted with confectioners’ sugar or lined with baker’s wafer paper. Let set in a cool place for 12 hours. If it’s hard to get out of the pan, release sides with a knife. Then hold bottom of pan briefly over heat and reverse the block onto a cutting board for slicing.
Recipe Notes

Recipe courtesy of Ann Stradinger, via “The Joy of Cooking” (1973).

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Calico Ham Casserole
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This family recipe speaks "Dairy State" with the amount of dairy in the recipe.
Servings
8
Servings
8
Calico Ham Casserole
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This family recipe speaks "Dairy State" with the amount of dairy in the recipe.
Servings
8
Servings
8
Ingredients
Topping
Casserole
Servings:
Instructions
Topping
  1. Combine these two and set aside.
Casserole
  1. In medium-sized kettle, combine and slightly cook the butter, flour, salt, pepper, and dry mustard. Gradually add the milk and Worcestershire sauce. Cook until thick, stirring constantly. Add cheddar cheese and chopped onion. Stir until cheese melts; add mixed vegetables, ham, and prepared rice. Mix together and place in a buttered 2-quart baking dish. Cover with prepared bread cubes. Bake at 350 degrees for 40 minutes or until nicely browned.
Recipe Notes

Recipe courtesy of Bonnie Borden, Iron Ridge, WI.

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Asparagus, Chicken, and Wild Rice Casserole
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Servings
6
Servings
6
Asparagus, Chicken, and Wild Rice Casserole
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spread rinsed wild rice in a greased, 7-x11-inch baking dish. Add the chicken broth and can of mushrooms; dot with 2 tablespoons butter. Place chicken breasts in the center of the dish; sprinkle with the onion soup mix. Spoon mushroom soup over all. Bake uncovered at 350 degrees for 1 hour; remove from oven. Arrange asparagus around outer edges of baking dish, brush with melted butter, and sprinkle with paprika. Bake 15–20 minutes longer or until asparagus are tender.
Recipe Notes

Recipe courtesy of Irene Olson, Westby , WI.

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Baked Chicken Salad
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Servings
4
Servings
4
Baked Chicken Salad
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Mix all ingredients together except potato chips and pour into a casserole dish. Sprinkle potato chips on top and bake at 350 degrees for 30 minutes.
Recipe Notes

Recipe courtesy of Karen Pfaff, New Lisbon, WI.

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Tofu and Peanut Fried Rice
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This meatless main dish can be on the table in about 20 minutes. It makes a hearty and satisfying entree, but can also be served as a side dish, making it ideally suited to serve when you have both carnivores and vegetarians at the table.
Servings
4
Servings
4
Tofu and Peanut Fried Rice
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This meatless main dish can be on the table in about 20 minutes. It makes a hearty and satisfying entree, but can also be served as a side dish, making it ideally suited to serve when you have both carnivores and vegetarians at the table.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a small bowl, combine the hoisin sauce and soy sauce.
  2. Heat 1 tablespoon of the peanut oil in a large nonstick skillet over medium-high. Add the cubed tofu and cook until lightly golden, stirring occasionally for approx. 7–8 minutes; transfer to a bowl. Add the eggs to the skillet and cook until set, breaking into smaller pieces, approx. 1 minute. Transfer to the bowl with the tofu.
  3. Return the skillet to the stove over medium-high heat and add the remaining 1 tablespoon of oil. Add the ginger and garlic; cook, stirring, 1 minute. Add the peas and carrots and peanuts; cook 2 minutes. Stir in the rice and cook until hot and well mixed, approx. 3 minutes. Add the tofu and eggs and cook until heated through, 1 minute. Stir in the hoisin-soy sauce mixture and cook, stirring, 1 minute. Remove from the heat and add the green onions.
Recipe Notes
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