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“This used to be a boxed product with par-boiled, dried beans, that came…like a…macaroni-and-cheese box with a recipe on the back…that was truly delicious. I don’t know when that product ceased to be produced, but my grandmother had the recipe she’d copied from the back of a box, and here it is (from one 9-1/2 oz box):"
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| 6 |
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“This used to be a boxed product with par-boiled, dried beans, that came…like a…macaroni-and-cheese box with a recipe on the back…that was truly delicious. I don’t know when that product ceased to be produced, but my grandmother had the recipe she’d copied from the back of a box, and here it is (from one 9-1/2 oz box):"
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Ingredients
- 1 pkg precooked beans approx. 2 cups (i.e. Navy or Great Northern beans)
- 1/4 lb salt pork or bacon sliced
- 3-1/2 cups boiling water
- 1 tsp salt
- 1/2 tsp dry mustard
- 2 Tbsp brown sugar
- 4 Tbsp molasses approx. 1/4 cup
- 1/4 cup catsup
- 2 Tbsp chopped onion
- 1/4 tsp garlic powder
Servings:
Instructions
- Preheat oven to 450 degrees.
- Place beans in baking dish or bean pot.
- Brown salt pork or bacon thoroughly; add boiling water. Combine remaining ingredients and add to water and pork mixture. Pour over beans.
- Cover and bake for 30 minutes. Uncover, stir well, and bake 15 minutes longer.
Recipe Notes
Note: In Grandma’s notes, she used 1 pound of dried navy beans, soaked overnight with enough water to cover them by a couple of inches. She put the soaked beans, cooked meat, and remaining ingredients in a slow cooker and cooked on LOW until done—she mentions that for 1 pound of dried navy beans, she did double the other ingredients.
Recipe courtesy of Chris Odeen.
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Ingredients
Dressing
- 2 cups mayonnaise such as Hellman’s
- 2 tsp soy sauce
- 2 tsp lemon juice fresh or concentrate
- 1 tsp curry powder or to taste
Salad
- 6 chicken breasts cooked and chopped (approx. 4 cups)
- 2 8 oz cans water chestnuts drained and chopped
- 1 cup chopped celery
- 1 cup slivered or sliced almonds,
- 8 oz green or red grapes halved
- 1 15.25 oz can pineapple tidbits drained
Servings:
Instructions
Dressing
- Combine all ingredients and mix well. Refrigerate until ready to add to salad.
Salad
- Mix chicken, water chestnuts, celery, and almonds together, and add dressing. Mix well.
- Distribute grapes and pineapple on top and do not mix in until ready to serve.
Recipe Notes
Recipe courtesy of Romayne Lindstrom, Iola, WI.
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Ramps are similar-looking to a green onion, only the leaves are more broad, they are shorter, and often have some purple coloring on the stem. Often found in April, May, and June, they are more potent in flavor than leeks or scallions, and have a definite garlic flavor. Used in salads, pesto, rice, pasta, and potato dishes.
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| 6 |
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Ramps are similar-looking to a green onion, only the leaves are more broad, they are shorter, and often have some purple coloring on the stem. Often found in April, May, and June, they are more potent in flavor than leeks or scallions, and have a definite garlic flavor. Used in salads, pesto, rice, pasta, and potato dishes.
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Ingredients
Salad
- 1 lb cooked pasta
- 3 cups cooked salmon or chicken cut into bite-sized pieces
Dressing
- 1 Tbsp oregano
- 2 tsp thyme
- 1/3 cup fresh parsley
- 10 ramps cleaned with roots removed, cut into 1-inch pieces (including white and green parts)
- 1 Tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Servings:
Instructions
Salad
- Prepare pasta and salmon or chicken in advance, and cool to room temperature or refrigerate until needed; combine.
Dressing
- Place all dressing ingredients into a food processor and pulse until desired consistency for a salad dressing. If too thick, add extra olive oil.
- Add dressing to prepared pasta salad.
- Refrigerate several hours; serve cold.
Recipe Notes
Recipe courtesy of Karen Vick, Onalaska, WI.
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Ingredients
- 2 Tbsp canola or vegetable oil
- 16–20 oz Brussels sprouts cleaned and halved
- Salt and pepper to taste
- 3 Tbsp butter
- 4 tsp brown sugar
- 3 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 1 cup pecan halves toasted
Servings:
Instructions
- In a saucepan on medium-high, heat oil and place sprouts cut-side down. Sprinkle with salt and pepper; sauté approx. 1–2 minutes.
- Using a wooden spoon, move the sprouts but allow them to continue to be cut side down. Add butter and brown sugar and continue to sauté an additional 2 minutes.
- Add maple syrup and vinegar and continue to sauté 7 more minutes until sprouts are crisp-tender.
- Remove sprouts and allow the sauce to reduce until it thickens a bit. Return sprouts to pan and stir in toasted pecans; serve
Recipe Notes
Recipe courtesy of Mary Kolodziej, Stevens Point, WI.
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A simple marinade locks in major flavor in this recipe for Rosemary Lemon Turkey Steaks. Turkey cutlets, chops, or steaks would all work well in this dish. It will feed a crowd, so cut the recipe in half or thirds to best suit your meal.
| Servings |
| 20 servings |
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A simple marinade locks in major flavor in this recipe for Rosemary Lemon Turkey Steaks. Turkey cutlets, chops, or steaks would all work well in this dish. It will feed a crowd, so cut the recipe in half or thirds to best suit your meal.
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Ingredients
- 1 tsp +1 Tbsp freshly squeezed lemon juice
- 2/3 cup dry sherry
- 2-1/2 oz chopped scallions
- 1/4 oz fresh rosemary chopped
- 2/3 cup Dijon mustard
- 3/4 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 2/3 cup Canola oil
- 5 lbs (20 four oz) turkey steaks, chops, or cutlets
Servings: servings
Instructions
- Combine lemon juice, sherry, scallions, rosemary, Dijon, salt, and pepper and mix until well blended. Slowly whisk in canola oil, beating until well blended and thick. Reserve 1/4 cup marinade.
- Place turkey steaks into marinade. Cover and let marinate in refrigerator overnight.
- Carefully remove turkey and drain off the marinade.
- Bake turkey steaks in a preheated 325-degree oven or broil/grill 4 to 5 inches from the heat source until brown and internal temperature reaches 165 degrees.
- Brush turkey with 1/4 cup reserved marinade several times during cooking.
- Serve on a bed of hot risotto or rice. Garnish with lemon twist.
Recipe Notes
Recipe and photo courtesy of The National Turkey Federation.
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