Sour Cream Blue Cheese Dressing

In 1971 food was more important than cookbooks in the Rang family.  Fortunately we received two or three good ones as wedding presents, and Jerri’s trusty Dinner for Two Cook Book was still usable, even though we had a third mouth to feed by that time. Maybe it was just the excitement of having some…
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Crockpot Kalua Pork/Elk

If a graduation party or Memorial Day family reunion is on your calendar, here is a recipe that will make your life easier and wow your guests.  It takes about 5  minutes work in the kitchen, but the result is pulled pork that is moist, tender and delicious.  And if some of the gang say…
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Fried Brook Trout

Recently I found a photo of Gus Gauch, the old Swiss farmer who taught me, among other things, how to fish trout, tie flies and make really good macaroni and cheese.    The odd thing about the photo is that Gus looks like a young man.  He is standing next to his new wife with…
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Mennonite Rhubarb Upside Down Cake

When I was a kid, nearly every garden in northern Wisconsin featured two perennial vegetables.  Both yield better when they have a chance to rest during a nice cold winter, which helps explain why they were so popular in our part of the United States. The first was a row of winter onions.  My father…
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Pat’s Maple Oat Bread

There was a footpath through the woods from my grandparents’ farm east of Hayward to the home of Grandpa Hopp’s friend John Frogg south of Little Round Lake.  Grandpa told me that John Frogg was a chief of the Lac Courte Oreilles Ojibwe tribe and a very good man.  Grandpa and John must have walked…
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