Wisconsin Bratwurst
"This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!"
Ingredients
- 2 pounds fresh bratwurst sausages
- 2 onions, thinly sliced
- 1 cup butter
- 6 (12 fluid ounce) cans or bottles beer
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
Directions
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
Calico Bean Casserole
"I'm not sure if this is what you're looking for but it's thick, hearty, and pretty tasty too. Good Luck!"
Ingredients
- 1 (15 ounce) can kidney beans, undrained
- 1 (16 ounce) can baked beans with pork
- 1 (15 ounce) can butter beans, undrained
- 1/2 cup ketchup
- 2 teaspoons white vinegar
- 1 tablespoon dry mustard
- 3/4 cup packed brown sugar
- 1 pound lean ground beef
- 4 ounces bacon, chopped
- 1/2 cup chopped onion
- salt to taste
- ground black pepper to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
- In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste.
Mom's Best Meatloaf
Ingredients
- 1 1/2 pounds ground beef
- 1/4 cup chopped onion
- 1/4 cup quick-cooking oats
- 1/8 cup cornmeal
- 1 cup dried bread crumbs
- 1 1/2 teaspoons salt
- 1 tablespoon white sugar
- 1 egg, beaten
- 1/2 cup tomato juice
- 1/2 cup water
- 1 tablespoon barbecue sauce
- 1 dash liquid smoke flavoring
- 1 tablespoon distilled white vinegar
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 2 teaspoons prepared mustard
- 2 dashes liquid smoke flavoring
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan.
- In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
"This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy."
Ingredients
- 1 pound ground beef
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 tablespoons chili powder
- 1/4 teaspoon ground black pepper
- 3 cups Campbell's® Tomato Juice Tomato Juice
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can great Northern beans, rinsed and drained
- sour cream
- sliced green onion
- shredded Cheddar cheese
- chopped tomato
Directions
- Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
4-H Corn Special
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 1/2 cups cooked rice
- 2 cups seeded, chopped fresh tomatoes
- 2 cups fresh, frozen or canned sweet corn
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 cup crushed saltine crackers
- 1/4 cup butter or margarine, melted
Directions
- In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for 30 minutes.
A Firefighter's Meatloaf
"Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day."
Ingredients
- 2 slices whole wheat bread
- 2 pounds ground beef
- 1 green onion, chopped
- 2 tablespoons chopped onion
- 1 cup medium salsa
- 2 tablespoons whole grain Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons minced garlic
- salt and pepper to taste
- 1 tablespoon barbeque sauce
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
- Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
BAKED WHOLE FISH
A recipe for Baked Whole Fish. Follow the simple recipe instructions for Baked Whole Fish shared by other home cooking experts.
Ingredients
3/4 lb. Salmon, whole; or trout2 Tbs. Butter; or margarine
2 c. Asst vegetables; sliced
4 slices Bacon
Directions
Cover broiler pan rack with foil. Place bed of assorted sliced vegetables on foil. Lay fish on vegetables and put bacon slices on fish. Bake at 425F for 20-30 minutes or until flesh flakes easily with fork. Transport fish and vegetables to platter.ALL-IN-ONE SAUSAGE AND ZUCCHINI CASSEROLE
A recipe for All-In-One Sausage And Zucchini Casserole. Follow the simple recipe instructions for All-In-One Sausage And Zucchini Casserole shared by other home cooking experts.
Ingredients
2-3 Tbs. olive oil1 1/2 pound ground chuck
1 pound hot OR mild Italian sausage
3 each zucchini, cut into 1/2-inch cubes
4 each garlic cloves, chopped
1 each onion, sliced
1 cup long-grain rice
1 each can whole tomatoes (14 1/2 ounce), chopped
2 Tsp. fennel seed
1/2 Tsp. red pepper flakes
1 Tbs. basil, fresh, finely chopped
1 Tbs. rosemary, fresh, finely chopped
1, pepper, freshly ground
3 cup chicken broth OR stock
1 cup parmesan cheese, freshly grated
Directions
Directions: Preheat oven to 375 degrees. Heat the oil in a large 5 quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside.In the Dutch oven in the oil, saute the zucchini, garlic, and onion until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through until just to the boil. Stir in the meat.
Transfer to a rectangular baking dish. Top with the parmesan cheese and bake 1 hour. Top with additional parmesan cheese if desired, when served.
Maybe made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.
ALMOND CHICKEN CASSEROLE
A recipe for Almond Chicken Casserole. Follow the simple recipe instructions for Almond Chicken Casserole shared by other home cooking experts.Ingredients
5 c. Diced chicken - (boned, skinned)1/2 c. Mayonnaise
1/2 c. Plain yogurt
1 can Cream mushroom soup
2 c. Chicken broth
3/4 Tbs. White pepper
1 Tbs. Salt
2 Tbs. Lemon juice
3 Tbs. Chopped onion
4 c. Cooked rice
8 oz. Can sliced water chestnuts
1 1/2 c. Sliced almonds
1 c. Chopped celery
2/3 c. Butter
3 c. Corn flakes
Directions
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, and celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree F oven for 35-45 minutes. Serves 4-6ALLIGATOR SAUSAGE AND CRAWFISH CASSEROLE
A recipe for Alligator Sausage and Crawfish Casserole. Follow the simple recipe instructions for Alligator Sausage and Crawfish Casserole shared by other home cooking experts.
Ingredients
1 lb. Alligator sausage; crumbled, Brown, drain1 lb. Crawfish tails
1 lb. Smoked sausage, sliced
2 c. Converted long-grain rice
10 oz. Cn Rotelle tomatoes/w Chiles
1 can Onion Soup
1 can Beef consomme
1 bn. Green onions, chopped
1 lb. Mushrooms, sliced
10 ml Garlic, minced
2 Bay leaves
1 Tbs. Creole seasoning
1 Tbs. Black pepper
1/4 lb. Butter or margarine
Directions
Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350 oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10-20. Source: Times- Picayune recipe contest Recipe By : From: Ladies Home Journal- August 1991Waldine Van Geffen
7 MINUTE BOILED CRAWFISH
Ingredients
50 lb. Crawfish, live2 ea. Ice cream salt, boxes
4 oz. Liquid crab boil
3 ea. Cayenne, lge stirring spoons
6 ea. Bay leaves, whole
6 ea. Celery, ribs
4 ea. Onions, medium
3 ea. Lemons or 1 Tsp. lemon oil
8 oz. Honey
3 ea. Oranges, halved
Directions
Fill a 60 qt pot 1/2 full. Add all ingredients except crawfish and bring to a boil. Add crawfish. When it boils agains, time for 7 minutes. Remove from fire, add one bucket cold water. Let it soak for one hour. Source: Times-Picayune/States-Item 15 Mar 84 Recipe date: 03/15/84source : http://www.fastrecipes.com
