Author Archives: Chuck Rang

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About Chuck Rang

Born in Ashland, Wisconsin, grew up near Hayward, lives in New Richmond, messing around in kitchens more than 60 years.

Plain Rice Pilaf

In “Vol. II Treasured Recipes–from the Kitchens of Members and Friends of the Hayward Women’s Golf Club,” Marge Gogian suggested that the shish kebab grilled by George the Turk should be served with rice pilaf. She did not give a … Continue reading

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Mom’s Dough Gods

When we kids were at home, Mom made dough gods almost every time she made bread. We devoured them hot from the pan coated with sugar and cinnamon. We thought they were better than doughnuts. Some people call them dough … Continue reading

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Improved Tomato Juice

As graduate students at the University of Wisconsin, Bob and I had to watch every penny. A couple of quarters wasted on lettuce or potatoes at the regular price meant fewer beers at Glenn and Ann’s. However, we did entertain … Continue reading

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Hot Beef Sandwiches

Two or three times a year my family went on a shopping trip. Hayward, Wisconsin had a good assortment of retail businesses, but like most families living in the wilds of northern Wisconsin, we also ordered things from Sears and … Continue reading

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Creamy Mashed Potatoes

As I have written elsewhere, my family ate lots of potatoes. If not at every meal, we had them almost every day—in soups, stews, pot roasts, pancakes, bread and salads or by themselves boiled, fried, scalloped or mashed. I like … Continue reading

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Ginger Marmalade

Our friend Chris joins my hunting partners and me at the cabin every deer season. He doesn’t hunt himself but he has chased a few deer past our stands and he is always ready to help drag one back to … Continue reading

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Harvard Beets

Jerri’s Aunt Lydia thought that she was complimenting her young nephews when she told their mother, “Oh, Esther, you are so lucky! Your boys eat everything.” Jerri’s mother was not very appreciative of the comment. Years later she told her … Continue reading

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Oven-barbecued Country Ribs

Sometime in the late 1950’s our family acquired its first charcoal grill. Before then we had cooked over open fires, mostly on the shores of lakes near Hayward. The meat was skin-on wieners from one of the local butcher shops … Continue reading

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French Toast

When the four daughters of Jerri’s oldest brother compiled The Krehbiel Family Cookbook to preserve some of the recipes their mother used to feed her family, they included a final section titled “Other Great Recipes.” Some are clearly recipes devised … Continue reading

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Cranberry Banana Bowl

I did it again. Another bag of bananas on sale at a local convenience store, another impulse buy. This time I asked the clerk to weigh the bag to support my argument for the purchase when I got home. “Five … Continue reading

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