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Cajun Baked Fish
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1-2
Servings
1-2
Cajun Baked Fish
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1-2
Servings
1-2
Ingredients
Servings:
Instructions
  1. Pat fish fillets dry, sprinkle with salt and pepper on both sides, and arrange in a greased, shallow baking dish. In a skillet, cook onions, peppers, and mushrooms in butter. Add tomatoes, spices, and hot sauce, and bring to a simmer. Adjust seasonings if necessary. Pour over fish and bake in a 375-degree oven until fish flakes with a fork.
Recipe Notes

Recipe courtesy of George Stone, Colfax, WI.

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Poached Fish
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Poached Fish
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Servings
1-2
Ingredients
Spice Mix
Fish
Servings:
Instructions
Spice Mix
  1. Combine seasonings together for spice mix.
Fish
  1. Pat fish fillets dry and sprinkle with spice mix evenly on both sides. Melt butter in a shallow baking dish and sprinkle with parsley. Arrange filets in a single layer and broil on top rack until fish flakes with a fork.
Recipe Notes

Recipe courtesy of George Stone, Colfax, WI.

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Corn Fritters
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Corn Fritters
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Servings
1-2
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Instructions
  1. Add beaten egg yolks, flour, and seasonings to corn. Beat egg whites until stiff peaks are formed and fold into the corn mixture. Drop from a spoon into a frying pan with hot oil. Cook until well-browned on the bottom. Carefully turn and brown both sides. Serve hot with syrup or gravy.
Recipe Notes

Recipe courtesy of Ruthann Martin, Withee, WI.

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Apple Butter—‘My favorite recipe’
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4 pints
Servings
4 pints
Apple Butter—‘My favorite recipe’
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Servings
4 pints
Servings
4 pints
Ingredients
Servings: pints
Instructions
  1. Prepare apples and put into a large pot; cover with cider, sugar, spices, and salt. Cover and cook over low heat for 1-1/2 hours, stirring occasionally.
  2. Spoon into jars, cover, and refrigerate.
Recipe Notes

Recipe courtesy of Karen Vick, Onalaska, WI.

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Apple Butter
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Servings
4 pints
Servings
4 pints
Apple Butter
Votes: 0
Rating: 0
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Servings
4 pints
Servings
4 pints
Ingredients
Servings: pints
Instructions
  1. Place apples into a slow cooker with sugar, spices, and salt. Cover and cook on HIGH for 1 hour.
  2. Reduce heat to LOW, cook 9–11 hours until thickened, stirring occasionally. Spoon into freezer containers, leaving one-half inch of headspace.
  3. Cover, refrigerate, or freeze. Makes 4 pints.
Recipe Notes

Recipe courtesy of Karen Vick, Onalaska, WI.

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