Fox and Hounds Cheese Dip for a crowd

Ingredients:

15 lbs. Bakers cheese, 2 10 oz. cans Durkees sauce, 2-3 quarts half and half (or 4 14 oz. cans of evaporated milk), 1/4 c. Worcestershire sauce, 1/2 c. msg, 1/2 c. garlic salt, 1/2 c. Zestful seasoning, 1/8 c. white pepper, 1 7 oz. can chopped pimentos, 2 handfuls of chives, 1/4 c. salt.

Directions:

Mix all ingredients together and chill.

Jarlsberg Dip

This recipe swaps cheeses with the “Swiss on Rye Chips” posted on Trumpeter Hill, and is served as a dip. But you cannot beat Jarlsberg cheese!

Jarlsberg Dip
2 c. Jarlsberg Cheese
2 c. Hellman’s mayonnaise
2 c. onions, chopped

Preheat oven to 350° F. Combine all ingredients and bake 20 min. or until golden brown. Serve hot with chips, crackers or bread.

Super Layered Taco Bean Dip with Guacamole

If using a glass bowl or footed trifle bowl, this 1990s appetizer can be made more attractive by mounding the top with black olives, cilantro leaves and cubes of avocado. Traditionally served with tortilla chips.

Super Layered Taco Bean Dip with Guacamole
2 c. refried beans (canned, or recipe follows)
1 c. guacamole (recipe follows)
1 (8 oz.) container sour cream
1 pkg. taco seasoning mix Continue reading

Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups

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Another great 1990 appetizer that we love. Make all four flavors, or just one! Or, mix and match, it’s up to you.

Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups
2-4 (8 oz.) pkg. chive&onion cream cheese, and/or garlic&herb cream cheese, room temperature
2 tbsp. prepared white horseradish
4 tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
4 (16″) round sheet of Hye Roller soft bread/cracker sheet, room temperature
About ½-1 lb. Italian roast beef, thinly sliced
About  ½-1 lb. honey ham, thinly sliced
About  ½-1 lb. deli turkey or chicken, thinly sliced
About  ½-1 lb. imitation crab, thinly shredded
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Byerly’s Cheesy Artichoke Jalapeño Spread

Byerly’s, an upscale grocer in Minneapolis, is renown for great recipes. Back in 1992, the store copyrighted this twist on the traditional artichoke dip recipe and advertised it to customers on give away recipe cards. It can be made ahead for parties, but, you are pressed for time, Byerly’s offers a great spinach artichoke dip in it’s delicatessen. (Or…if you prefer spinach to jalapeño, just substitute!) Serve with crispy crostini or sliced, toated French bread.

Byerly’s Cheesy Jalapeño Artichoke Spread
1 (14 oz.) can artichoke hearts
1 (4 oz.) pkg. Monterey Jack cheese, shredded
2 tbsp. hot red jalapeño peppers, chopped
1/2 tsp. garlic, minced
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Crispy Cottage Fries

A pretty simple, always delicious recipe for a cold Saturday night. The trick is in the beauty of the creamy sweet Wisconsin Russet Potato. This russet produces lovely, crispy fries that are soft inside and taste even better when watching high school hockey state tournaments!

Crispy Cottage Fries
6-7 Wisconsin White Russet Potatoes
1/2 – 1 stick salted butter, or vegetable oil
Salt
Pepper
Garlic Powder
Paprika
Onion Powder

Preheat oven to 450 degrees F. Scrub the potatoes clean with steel wool. Cut in wedges about 1/4 inch thick and place into mixing bowl. Melt butter and pour to taste over cut potatoes, add salt, pepper, garlic powder, paprika and onion powder to taste and toss well.

Spread sparingly on large ungreased sheet pans (may use parchment paper) and place in hot oven. Let potatoes roast for 30-45 min., or until the bottom of the potatoes brown. Turn potatoes and contue roasting until crisp on the outside, and soft inside. Serve.

Hard Rolls, Milwaukee Style #1

photo 5The first Milwaukee Hard Rolls recipe is exactly as we remember! It has that great dry crusty top and the cornmeal bottoms we love, and comes from Gordon King a Milwaukee baker who ran Wilbert’s baker, which closed back in 1993. Note: It requires high protein bread flour and a little more yeast.  And, while the directions make the tops of these rolls plain, feel free to top rolls with sesame seeds or poppy seeds.

An article, with his recipe for hard rolls appeared in the Milwaukee Journal Sentinel and is preserved here: http://news.google.com/newspapers?nid=1298&dat=20050511&id=VS4zAAAAIBAJ&sjid=dggGAAAAIBAJ&pg=6793,3364570

Wilbert’s Bakery/Gordon and Barbara King’s Authentic German Hard Rolls
Makes about 2 dozen rolls
Sponge: 3 tbsp. active dry yeast (4 packets)
2 3/4 c. lukewarm water
3 tbsp. sugar

Dough: Continue reading

Hard Rolls, Milwaukee Style #2

The second Milwaukee Hard Rolls has the precise inside we remember. Light and airy, yet with a “chew”, and that very, very slight, sour taste we remember. And this recipe uses hardly any yeast.

photo 1

This is a terrific roll, yet the crust that isn’t quite right. Do not remember the split top, but it is hard and stays hard. But not as flaky.  Perhaps it is the egg wash. Also, the recipe directions result in rolls that are smaller than traditional Milwaukee Hard Rolls. So, if one wants the traditional Milwaukee Hard Roll, just double the size of the roll to make 8-10 rolls instead of 12, and replace the egg white wash with the a starch wash, as in the previous recipe. Make it plain, as directed, or add sesame seeds or poppy seeds. Oh, and be sure to use high protein bread flour!

Anyway, the recipe is the Crusty European-Style Hard Rolls, with great instruction and pictures from PJ Hamel and King Arthur flour on the post “Flourish” at http://www.kingarthurflour.com/blog/2011/03/08/they-once-were-lost-but-now-theyre-found-crusty-hard-rolls/.  Here it is, repeated, but please visit her page, as she take you step by step, with pictures!

Crusty European-Style Hard Rolls
Makes 12 small rolls.

Starter
½ c. cool water
1 c. King Arthur Unbleached All-Purpose Flour
1/8 tsp. instant yeast
dough
all of the starter
Continue reading

Crusty Rolls, Milwaukee Style #3

These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.

That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!

1955 Woman’s Home Companion Crusty Rolls, slightly revised
1 c. water, boiling
2 tbsp. lard
1 tbsp. sugar
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Inspired 3-Bean Super Bowl Chili

photo 2-3

Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili.  This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.

Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste
Continue reading

Winning White Chili with Wild Rice and Pork

A recipe from upscale grocer, Jerry’s, located in Sanibel Island, Florida and Edina, Minnesota.  Make ahead, the flavor improves and it’s easy to reheat.

Winning White Chili
Ingredients
2 med. onions sliced
2 lb. boneless pork loin, cut in ½” cubes
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Beer Chili

This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer.  Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.

Beer ChilI
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste
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International Chili Society Prize Winning Chili

This prize-winning International Chili Society recipe won the competition in the late 1970s. The ingredients here are roughly the same, ~but the amounts differ, as the 1977 winning recipe for “Jay’s Chili” found here: http://www.chilicookoff.com/Winner/wc_1977.asp. It’s well worth the time to pursue that link , for the site is non-stop chili and salsa!

International Chili Society Prize Winning Chili
Ingredients
2 med. onions, finely chopped
1 green pepper, finely chopped
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Hearty Chili with an Italian Twist

From Jerry’s Foods, in Edina, Minnesota and Sanibel, Florida

Hearty Chili with an Italian Twist
Ingredients
1 lb. bulk Italian Sausage
1 lb. lean ground beef
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