Eats

Heidi’s Cheesy Potatoes

1ea. 32oz package frozen hashbrowns

1 can mushroom soup (can be made gluten free via Progresso version)

2-3 cups shredded cheese of your choice. Live a little and try a mixture!

8 oz sour cream

Put all these goodies in a crockpot for 3-5 hours and enjoy!

Jen’s Pierogis With Collard Greens

Ingredients:

48 “Mrs. T” pierogies – boil as directed on bag

8 medium onions browned in 1 stick butter

Salt and pepper to taste

1 X-Large bag collard greens – 2 lbs. – wilted

1/4 cup coconut oil

8-9 dashes Zaterans Blackening Seasoning

Directions:

Place 1/4 cup coconut oil in a large fr

Place 1/4 cup coconut oil in a large frying pan. Melt on low. Add entire bag of greens. Place a lid on top. Hit with a few dashes of Zaterans. Yes, it will be over flowing but will wilt down. Flip and stir greens to coat all with oil. 20 minutes or so.

Place boiled pierogies in a large dish.

Pour the onions/ butter over the top of the pierogies.

Coat all pierogies with butter so they stay separated and slide easily and onions are distributed.

Fold in wilted collards between. Take care when folding…… pierogies will break apart. Beautious!! And really super tasty!

They heat well in the microwave and make great leftovers, so buy the 48 ct bag and enjoy!

This dish takes about 50 minutes.

Star’s Asian Cucumber Salad

Ingredients:

2 cucumbers halved lengthwise, seeded, sliced (English cucumbers work best if you can find them…)

2 tsp salt

1/2 cup rice vinegar

1/4 cup white sugar

2 Tbs sesame oil

1 Tbs minced garlic

1 Tbs minced fresh ginger root

1 Tbs sesame seeds

4 fresh red chile peppers, sliced (red bell peppers ok)

Directions:

Put the cucumber slices in a colander and sprinkle with salt, set aside to drain for 1 hour.

Whisk the vinegar and sugar together until sugar dissolved, add sesame oil, garlic, ginger, and sesame seeds.

Rinse salt off the cucumber slices by running under cold water, place in large bowl with sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately. Also quite fine as a leftover!

Pickled Eggs – Chippewa Falls Style

Ingredients:

2 1/2 cups water

2 1/2 cups vinegar

3 Tbs kosher salt

1/4 cup sugar

2 Tbs pickling spice

3 medium onions

2 dozen hard boiled eggs

Tall thin jar(s)

Directions:

Bring to boil: water, vinegar, salt, sugar, spices for 3 minutes. If you want to spice it up a bit (…you know you do!!), add hot pepper flakes and/or a couple small dried peppers and/or garlic cloves.

Pour over cut onions and peeled boiled eggs (layer in jar)

Let sit for at least one week (2 is better), rolling jar occasionally to distribute spices.

Jaine’s Amazing Apple French Toast

1ea. 32oz package frozen hashbrowns

1 can mushroom soup (can be made gluten free via Progresso version)

2-3 cups shredded cheese of your choice. Live a little and try a mixture!

8 oz sour cream

Put all these goodies in a crockpot for 3-5 hours and enjoy!

Boathouse Ribs

Ribs are like water up here… beautiful, iconic, evocative, fundamental….

We’ve had ribs and salmon every year since we started this mess.

Here’s how we do ’em… lots of good ways to do 'em so we’re not saying right or wrong....

Make a dry rub mixture first (scale up as needed):

1 Tbs (Large “T”) EACH of:
- Cumin
- Paprika
- Granulated garlic
- Granulated onion
- Chili Powder
- Brown sugar
1 tsp (Small “t”) EACH of:
- Cayenne pepper
- Black pepper
- White pepper

Mix all this stuff together in a large bowl (depending on scale)…

Most recipes call for adding salt to their rub. I don’t. I also cut back on the cayenne to be sure no one is put off by the heat. White pepper is also spendy, so it often gets forgotten as well…

I only use baby back ribs. Peel the “membrane” off the back of the rack. Easiest way is to use a paper towel to grab/hold one end of the membrane and then pull....

Cut the racks in half (makes them easier to handle on the grill in large quantities).
Rub each piece – BOTH sides – with the rub mixture.
Wrap each piece individually with heavy duty foil
Stack the pieces in Dollar Store foil turkey roaster pan (careful not to puncture pan! – ribs can be sharp)
Cover pan of ribs with a jumbo size piece of foil (e.g. wrapped ribs in a wrapped pan)
Place pan(s) in oven at 220-225 degrees – set timer for 6+ hours (depending on how packed the oven is… up to 8 hrs just fine).
Go away and let the oven work its mojo. Allow oven to cool enuf to be able to handle ribs (If you like ribs more “al dente” – remove from oven straight away). Ovens vary, quantities of ribs vary, everyone likes different tenderness so use this as a general guideline. Feel free to pull a rib out and check as the finish line nears.
Take cooked ribs from oven (or thawed ribs from the fridge), throw on medium heat grill and hammer with your favorite BBQ sauce. We use a cheap bristle paint brush and a large mixing bowl of sauce to get it all done quickly. NOTE: (Ribs can be tossed in the fridge or freezer (for a short term) before grilling – so make in advance and take some stress off yourself!)
Leave on grill just long enuf to get the sauce married to the ribs. Be careful not to burn the sauce as it will want to do…

Cheryl’s Crunchy Pineapple Salad

Ingredients (Salad):

20 oz can crushed pineapple

8 oz Cool Whip

8 oz cream cheese, softened

1/2 cup white sugar

Topping:

1 cup pretzels, lightly crushed

1/2 cup pecans, chopped

1/3 cup white sugar

1/2 cup butter, melted

Directions:

Cream together cream cheese and sugar. Mix in Cool Whip and pineapple. Chill. Mix pretzels, pecans, 1/3 cup sugar and melted butter. Bake at 375 for 5-8 minutes. Cool and break up. Sprinkle on top of pineapple mixture just before serving.

Janet’s Pit BBQ Baked Beans

These have some unusual ingredients – so trust us on this – they’re great. They have a kick, so pair with some ribs and a cold beverage…

Ingredients:

8 Strips of bacon (the best way to start any recipe!)

1 red bell pepper, seeded and chopped

1 large yellow onion, chopped

1 #10 can (about 6 lbs, 10oz) baked beans

3 cups peach pie filling (yes, peach pie filling)

1/2 cup BBQ sauce

2 Tbs Old South BBQ Rub (recipe below)

Old South BBQ Rub (put any leftover on those ribs you’re making!):

1/4 cup brown sugar

1/4 cup sweet paprika

1/4 cup kosher salt

3 Tbs black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper

1 tsp dried basil

Directions:

Preheat oven to 325 degrees

Heat large skillet over medium heat. Add bacon and cook until somewhat crispy and fat has rendered. Transfer bacon to towel lined plate to drain, break into chunks once cooled. Leave fat in skillet.

Add pepper and onion to skillet and cook, stirring, until softened, about 6 minutes. Transfer mixture to large baking pan

Add bacon pieces, beans, pie filling (yes, peach), BBQ sauce, and rub mix to the pan. Mix to combine and bake, uncovered about 1 hour until hot and bubbly.

Grilled Cedar Plank Salmon

1 untreated cedar plank (cedar fence pickets run thru a surface planer work great).
1/2 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tsp olive oil
1 salmon filet (2 lbs.), 1″ thick, skin removed

Immerse plank in water, placing weight on top to keep submerged. Soak at least 4 hours, overnight better.

Preheat the grill to medium heat. Mix dressing, parsley and tomatoes. Set aside

Brush top of plank with oil, top with salmon. Place on grill, cover with lid

Grill 10 min. Brush with dressing mixture again....

Continue grilling 1) another 10 min, or 2) until salmon flakes easily with fork, or 3) "white stuff" appears on flesh, or 4) until internal temp 120 degrees for wild salmon, 125 degrees for farm raised...

Makes 8 servings (figure 1/4 lb. salmon per person)

Decaf Kahlua

Make The Dude proud…

2 cups water

1 cup dark (..or light brown. All good.) sugar

1 cup white sugar

1/2 tsp unsweetened cocoa powder (optional, but Oh! Yessss!)

3/4 cup instant decaf coffee (this is what makes this different than the commercial product… enjoy any time of day).

Mix and heat the above stuff in a sauce pan until just shy of boiling. Allow to cool. Add the following things:

2 cups alcohol of choice (dark rum, vodka, or if in Wisconsin = brandy)

1 Tbs real vanilla extract

Stir into mixture. Pour in bottle. Try to let it age for a week….

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