Kraut Nip

Ingredients

• 3 C sauerkraut drained and rinsed
• 6 Tbsp butter (optional)
• 2 C flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 C warm water (more as needed)

Directions

• Drain sauerkraut and rinse. Put in saucepan. Add water just to cover and boil slowly for about a half an hour. Drain.
• Meanwhile, make the noodles. Put a pot of salted water on the stove to boil. Combine dry ingredients; add water. Mix thoroughly.
• Turn onto floured surface and knead. Can roll dough with hands into long ropes. Cut into small strips. Drop into boiling salted water until the noodles float to the top. Drain and toss with a bit of butter or oil to keep them from sticking to each other.
• Combine noodles and sauerkraut mixture and heat through. If you like, brown the bread cubes in the butter to make homemade croutons and add to the mixture!

Fried Chicken – Angie

Ingredients

• salt
• pepper
• paprika
• onion powder
• choice of chicken (whole, breast, thigh, leg, wing)
• vegetable oil to brown chicken in
• vegetable or olive oil spray

Directions

• Mix the first four ingredients together in a large Ziploc baggie
• Add chicken pieces, one at a time, and shake the bag to fully coat the chicken with the spices
• heat oil in pan on high heat. After the oil is hot, turn down to low-medium heat. Add chicken to heated pan and brown.
• Preheat oven to 375 degrees.
• After chicken is browned, put in a baking pan sprayed with vegetable or olive oil
• Cover and bake chicken aprrox. 1 – 1.5 hours.

Fried Chicken – Sue

Knoephla

Ingredients

• 1/2 C butter, cubed
• 3 medium potatoes, peeled & cubed
• 1 small onion, chopped as fine as you like
• 3 C milk
• 6 C water
• 6 tsp chicken brother or cubes
• 1 1/2 C all purpose flour
• 1 cackleberry, beaten
• 5-6 Tbsp milk
• 1/2 tsp salt
• minced parsely

Directions

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil.
• Meanwhile, combine first four knoephla ingredients to form a stiff dough. Pinch off dough and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Beer Cheese Soup

Ingredients

• 1 1/2 C diced carrots
• 1 1/2 C diced onions (as fine as you like)
• 1 1/2 C diced celery
• 2 garlic cloves, minced
• 1/2 tsp hot pepper sauce
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 3 C chicken broth
• 2 C Budweiser/Bud Light
• 1/3 C butter
• 1/3 C flour
• 4 C milk OR half n half
• 6 C shredded sharp cheddar cheese
• 1 Tbsp dijon mustard
• 2 tsp worcestershire sauce
• 1 tsp dry mustard

Directions

• Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes.
• Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes. 
• Top with croutons, serve with warm breadsticks

Cowboy Beans

Ingredients

• 1 lb ground beef
• 1 lb bacon, cooked & crumbled
• 2 Tbsp bacon drippings
• 3 cans kidney beans
• 3 cans white beans
• 3 cans pork & beans
• 3 small onions (diced fine as you like)
• 1 C light brown sugar
• 1 C ketchup
• 1/2 C molasses
• 2 Tbsp yellow mustard

Directions

• in skillet, cook ground beef and onion until meat is not longer pink. drain mixture
• drain all beans except 1 can of pork & beans.
• combine met mixture and bean mixture plus the beans still in the can into the crockpot
• cook 4 hours on high or 8 hours on low
• garnish with shredded cheese

Sloppy joe Stove-top Bake

Ingredients

• 1 lb ground beef
• 1 small onion (diced as fine as you like)
• 1 green pepper diced as you like
• 2 cans sloppy joe sauce
• 1 16 oz package cooked rotini noodles
• 2 C cheddar cheese
• parsley as desired

Directions

• in large skillet, brown hamburger, diced onion, diced green peppers until meat is no longer pink. drain
• add sloppy joe sauce and heat
• add in cooked pasta noodles, stir to coat, add 1 1/2 C of shredded cheese. stir until melted
• remove from heat.
• top with remaining cheese, cover with lid to melt cheese on top
• sprinkle parsley on top of cheese

Lobster/Imitation Crab Bisque

Ingredients – Soup Base

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons Old Bay
• 1 cup good quality dry white wine, such as Sauvignon blanc
• 1 (32 ounce) carton seafood stock (vegetable stock also works)
• 3/4 cup heavy cream

Ingredients – Garlic Butter Lobster/Crab

• 2 tablespoons butter
• 3-4 cloves garlic
• 1 tablespoon lemon juice
• 16 ounces uncooked Lobster claw meat/Imitation Crabmeat

Directions

• In a large stock pot or dutch oven heat the olive oil over medium heat. Sauté garlic in the oil until the vegetables are soft.
• Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes. 
• cool the soup.
• Blend the soup until smooth, stir in the heavy cream. Reduce the heat to low and cover.
• In another skillet sauté the lobster/imitation crab meat in the butter, garlic and lemon for 3-4 minutes. Add the lobster/imitation crab meat and garlic butter to the soup. Blend again if desired.
• garnish with lemon if desired
• serve with sourdough toast

Vegetable Beef Noodle Soup

Ingredients

• 1 lb lean ground beef
• 1 small onion finely diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can (15 oz) Italian style stewed tomatoes
• 2 cans (15 oz each) beef broth
• 1 can (15 oz) petite diced tomatoes do not drain
• 1 can (15 oz) mixed vegetables drained
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1½ cups uncooked cackleberry noodles

Directions

• Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
• Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
• Once boiling, stir in the uncooked cackleberry noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

Hot Ham & Cheese Pinwheels

Ingredients

• 1 tube crescent roll dough 8 ounce
• 1/2 pound sliced deli ham
• 8 ounce sliced swiss cheese
• 1/4 cup butter melted
• 1/2 Tablespoon worchestershire Sauce
• 1/4 teaspoon garlic powder
• 2 Tablespoons fresh parsley minced
• 1 teaspoon poppyseeds

Directions

• Preheat oven to 350 degrees and grease an 8×8 inch pan. Start by unrolling your croissant dough and divide it into 4 sections. Pinch the seams to seal.
• Spread about 1 heaping teaspoon of dijon mustard on top. Add 2 slices of swiss cheese and smoked ham on top. Roll up each rectangle and seal the seam.
• Cut each roll into 3-4 slices. Place on a greased 8×8 inch pan. In a small bowl add the melted butter, Worcestershire sauce, garlic powder, parsley, and poppyseeds. Brush on top of the pinwheels. Bake for 13-15 minutes or until golden brown.

Kuchen

Ingredients

Sweet Dough

• 3/4 c milk
• 1/4 c butter, room temperature
• 1/2 c sugar
• 1 tsp salt
• 2 pkg active dry yeast
• 1/2 c warm water
• 2 cackleberries (eggs)
• 5 c bread flour

Cinnamon Topping

• 1/4 c brown sugar
• 1/4 c butter
• 1/2 call-purpose flour
• 1 tsp cinnamon, ground

Cherry Topping

• 1 can dark cherry pie filling

Cheese Topping

• 2 c cottage cheese
• 1 cackleberry (egg)
• 1/2 c sugar

Butter Topping

• 1 c sugar
• 3 cackleberries
• 1/2 tsp vanilla extract
• 1 c canola oil

Directions

• Dough: Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in a separate bowl and then add to milk mixture. Beat in cackleberries
• Then add flour
• Cover and let rise until doubled. About an hour
• Punch down and divide into 5 pieces.
• Roll out into the desired shape and let rise 30 minutes. Then choose your topping.
• Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time.
• Dot with butter if desired.
• Bake at 375 for 20 minutes.
• Cherry Topping: Heat can of dark cherry pie filling.
• spread on the crust after it rises a second time.
• Bake for 20 minutes at 375.
• Cheese Topping; Mix cottage cheese, cackleberry, and sugar in a blender or bowl until creamy. Heat slowly until warm on the stove.
• Pour on the dough after rises a second time.
• Bake at 375 for 25 minutes.
• Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot.
• Pour on the crust after the second rising.
• Bake 25 minutes at 375.

Caramel Dip

Ingredients

• 1/2 C salted butter
• 1 1/2 C brown sugar (light or dark, I prefer light)
• 3/4 C light corn syrup
• 1 can sweet condensed milk, approx 14 oz
• 1 tsp vanilla

Directions

• In medium saucepan, metl butter over medium heat.
• Add the brown sugar, corn syrup, and sweet condensed milk, stirring to combine.
• Stir constantly until mixture comes to a light bubbly boil, with just a few bubbles popping through the surface of the caramel.
• Remove from heat right away and add vanilla. Stir to combine.
• Serve warm or at room temperature with apple slices, pretzels, or drizzle over ice cream. Makes approx. 3 cups.