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Fish Pie
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Servings
8
Servings
8
Fish Pie
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Servings
8
Servings
8
Ingredients
Pie
Sauce
Topping
Servings:
Instructions
Pie
  1. Skin, bone, and bake or sauté the cod, shrimp, and salmon; dice into bite-sized pieces and set aside.
  2. In a large skillet over low heat, sauté the butter, olive oil, onion, and thyme for 6 minutes. Add the wine or broth and cook until evaporated.
  3. Slowly whisk in the flour and cook for 2 minutes. Stir in and heat the clam juice. Add cream, pepper, and salt; whisk for 10 minutes to thicken.
  4. Add fish, shrimp, and potatoes with the parsley; stir and pour into a buttered 9-x-13-inch casserole pan.
Sauce
  1. Combine all sauce ingredients into a saucepan and stir over low heat until warm and blended.
Topping
  1. Combine the vinegar and milk. Add butter, flour, baking powder, and salt; stir in the Parmesan cheese.
  2. Pour and smooth over fish mixture to the edges of the pan.
  3. Bake at 350 degrees for approx. 40–45 minutes to brown.
  4. Let rest for 10 minutes before topping with lemon-butter-cream cheese sauce and serve.
Recipe Notes

Recipe courtesy of Rachel Raivala, Iron River, WI.

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Chile Rellenos Casserole
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I have had this recipe for over 20 years, and it has always been a huge hit. My kids even made a song about it and would sing it at dinner. It is super easy to make and, of course, it’s delicious.
Servings
4-6
Servings
4-6
Chile Rellenos Casserole
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I have had this recipe for over 20 years, and it has always been a huge hit. My kids even made a song about it and would sing it at dinner. It is super easy to make and, of course, it’s delicious.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Brown ground beef and drain.
  2. Add green pepper, salt, pepper, oregano, and garlic; cook until green pepper is tender.
  3. In a bowl, combine cheeses and set aside.
  4. In a 2-1/2-quart casserole dish, layer half of the meat mixture, green chiles, cheeses, and repeat.
  5. Meanwhile, in a mixing bowl combine eggs, cream, and flour; pour over the top cheese layer. Bake at 350 degrees for 35 minutes.
  6. Remove from oven and cover with tomato sauce; sprinkle with additional cheese, if desired. Bake 10–15 minutes longer or until the casserole is set.
Recipe Notes

Recipe courtesy of Donna DiSera, Hayward, WI.

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Zucchini Brownies
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Servings
12
Servings
12
Zucchini Brownies
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Servings
12
Servings
12
Ingredients
Brownies
Frosting
Servings:
Instructions
Brownies
  1. Preheat oven to 350 degrees. Mix sugar, oil, and vanilla, blending thoroughly. Add shredded zucchini and mix well. Stir in the flour, cocoa, baking soda, and salt. Stir in water to desired consistency, should be slightly thick. Add chopped nuts, if desired. Spray a 9-x13-inch pan with cooking spray; spread in batter. Bake for 25 minutes.
Frosting
  1. Mix all frosting ingredients together in a bowl until well-blended and smooth, adding more milk or powdered sugar as needed.
  2. Spread onto cooled brownies.
Recipe Notes

Recipe courtesy of Gary and Grace Clark, Richland Center, WI.

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El Macho Turkey Hotdogs
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You might need two hands to lift this El Macho Turkey Hotdog! Turkey hotdogs straight off the grill are the perfect base for this dog loaded with all the toppings. Now is no time to skimp—go big on the cheese sauce, jalapeno peppers, and salsa. The more the merrier. Just bring extra napkins.
Servings
8
Servings
8
El Macho Turkey Hotdogs
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You might need two hands to lift this El Macho Turkey Hotdog! Turkey hotdogs straight off the grill are the perfect base for this dog loaded with all the toppings. Now is no time to skimp—go big on the cheese sauce, jalapeno peppers, and salsa. The more the merrier. Just bring extra napkins.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Cook turkey hotdogs on the grill until heated through, to at least 165 degrees.
  2. Toast buns on grill away from areas with flame.
  3. Serve hotdogs on buns and top with plenty of your desired toppings. Serves 8.
Recipe Notes

Recipe and photo courtesy of the National Turkey Federation.

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Hotdog Potato Casserole
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Servings
4
Servings
4
Hotdog Potato Casserole
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pierce potatoes several times.
  2. Microwave potatoes on high until just tender, approx. 5–6 minutes. When cool enough to handle, cut potatoes in half; set aside.
  3. In a large nonstick skillet, heat oil over medium-high heat. Add carrots and onion; cook, stirring often, until lightly browned.
  4. Add hotdogs, sauerkraut with liquid, water, horseradish, and pepper. Bring to a boil, reduce heat to medium-low, cover. Cook until carrots are tender. Add potatoes and cook for 5 more minutes.
  5. If desired, sprinkle with chopped fresh parsley. Serves 4.
Recipe Notes

Recipe courtesy of the Wisconsin Potato and Vegetable Growers Association. Photo courtesy Getty Images.

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