Ya, dat's good eatin', eh?
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Wisconsin Recipe Pages
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Salads, Veggies, and Sides
Raw Spinach Salad with Hot Bacon Dressing
This salad is traditionally one of two (the other being a
standard iceberg lettuce salad) available at Wisconsin supper clubs.
1 pound tender young spinach, trimmed of coarse stems
6 slices bacon, sliced crosswise into julienne strips
4 green onions, trimmed, washed and thinly sliced
1 clove garlic, peeled and crushed
1 tablespoon ketchup
1/2 cup cider or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Wash spinach well in several changes of cold water, dry well, then bundle in paper towels and refrigerate. When ready to proceed, mound spinach in large heat-proof salad bowl. Brown bacon in large heavy skillet over moderate heat 3 to 5 minutes, until all fat cooks out; drain crisp brown bits on paper towels and reserve. Add green onions and garlic to bacon drippings and sauté over low heat about 2 minutes until limp. Mix in ketchup, vinegar, salt, and pepper. Bring all to a boil, pour over spinach, sprinkle in bacon bits and toss well to mix. Serve immediately. Makes 3 to 4 servings.
Potato Pancakes
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 Tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying
Finely grate potatoes with onion into a large bowl. To avoid discoloring of
potatoes, you may want to have ice water in the bowl into which potatoes are
grated. Drain off any excess liquid. Mix in egg, salt, and black
pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons.
Turn oven to low, about 200 degrees F. Heat 1/4 inch oil in the bottom of
a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds of
potato mixture into hot oil, and flatten to make 1/2 inch thick pancakes.
Fry, turning once, until golden brown. Transfer to paper towel lined
plates to drain, and keep warm in low oven until serving time. Repeat
until all potato mixture is used. Serve with applesauce, sour cream,
butter, and maple syrup.
Grilled Sweet Corn
This recipe has been added by demand. Sweet corn on the cob is widely
eaten during season in Wisconsin. Many festivals feature free
all-you-can-eat sweet corn. One of them, at Sun Prairie, is one of the
largest in the United States. Grilling sweet corn in its husk imparts a
wonderful smoky flavor. It's an easy, simple food perfect for outdoor
entertaining.
Fresh sweet corn in the husk.
Butter and salt to taste.
Soak sweet corn in cool water for at least an hour before cooking. Before cooking, pull visible corn silk from the end of the cob (some folks peel the husks back and remove all prior to cooking, but I find this unnecessary). About an hour before serving, build a charcoal fire in a kettle grill. When coals are covered with grey ash, place corn on grill and cover. Cook for 15-20 minutes, or until corn is tender, turning occasionally with tongs. Serve with butter and salt.
Holiday Wild Rice
Wild Rice is not rice. It's botanically a grass, which thrives in extreme northern Wisconsin near Lake Superior. It was traditionally a staple of the Native American Diet in those parts, and those folks still harvest it for their tables as well as sell it to tourists by the roadside. The flavor is deliciously nutty. Here's a simple, elegant, rich, and tasty treatment; suitable for a special gathering of family or friends.
1/4 cup (1/2 stick) butter
1 cup uncooked wild rice
1/2 cup ground almonds
3/4 cup sliced green onions (including green part)
1/2 pound mushrooms, sliced and chopped coarsly
3 cups chicken stock
Run cold water over rice in strainer for 1 minute, lifting rice to rinse well. Melt butter in 10-inch skillet over medium heat. When it sizzles, add rice, almonds, green onions and mushrooms. Stir over medium heat 5 minutes. Preheat oven to 325 degrees. Transfer rice mixture to greased 1 1/2-quart glass casserole. Gently pour chicken stock over rice. Cover with foil. Bake 1 1/2 hours. Makes 6 to 8 servings.
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This page last updated on 07/04/2003