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Mike and Lola's Corner

CARMEL CHEX MIX

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

Boil together for 1 1/2 min

17 oz box Crispex

1 reg bag Corn Chips

1 can cashews or peanuts

Pour syrup over and bake 10 mins 350 deg

Cool on wax paper on counter top

Lola Skogstad

FROZEN GRASSHOPPERS

1 pail ice cream 4 0r 5 Qt

1- 12 oz can evaporated milk

1 cup or more cream de mint

1/2 cup white cream de cocoa

Beat well put in freezer. Keeps along time

Colleen Bannick

BLUEBERRY FRENCH TOAST

12 slices day-old white bread, crust removed

2 pkg cream cheese (8oz)

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

Sauce

1 cup sugar

1 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter or margarine

Cut bread into 1 inch cubes place half in a greased 13x9 baking dish. Cut cream cheese into 1 in cubes, place over bread. Top with blueberries and remaining bread. Beat Eggs, add milk and syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from Refrigerator 30 min before baking. Cover and bake at 350 for 30 min. Uncover back 25-30 min more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch, add water. Bring to a boil over medium hear, boil for 3 min stirring constantly. Stir in Blueberries reduce heat. Simmer 8-10 min or until berries burst. Stir in butter until melted, serve over French toast.

 

 

DILL DIP(From Inez Vanderport)

1 CUP HELLMANS MAYO

1 CUP SOUR CREAM

2 TABLESPOONS DILL WEED

2 TABLESPOONS PARSLEY FLAKES

2 TABLESPOONS ONION CHOPPED FINE

1 TEASPOON SEASON SALT

PARTY POTATOES

 

10 LBS POTATOES PEALED AND QUARTERED

8 OZ PKG PHILLY CR CHEESE

1 CUP SOUR CREAM

1/2 tsp PEPPER

1/4 tsp GARLIC SALT

1/4 tsp ONION SALT

2   T   BUTTER

PAPRIKA

BOIL POTATOES 15 TO 20 MIN UNTIL TENDER

MASH POT WITH CREAM CHEESE UNTIL SMOOTH

USE HAND MASHER

ADD ALL INGRIEDIENTS EXCEPT PAPRIKA AND MIX

WITH ELECTRIC MIXER UNTIL FLUFFY

MAY BE COVERED AND REFRIGERATED OR BAKED

TO SERVE BAKE OR REHEAT AT 350 UNTIL HOT

GARNISH WITH PAPRIKA

Makes about 30 servings

 

MEAT BALLS

4 LBS HAMB

1 LB PORK SAUSAGE

1 CAN FRENCH ONION SOUP

1 PKG STOVE TOP DRESSING

1 EGG

MIX ALL OF ABOVE TOGETHER, ROLL INTO BALLS

BAKE IN OVEN. WHEN DONE PUT IN GRAVY.

Makes about 40 Meatballs

 

GRAVY

4 CANS GOLDEN MUSHROOM SOUP OR BEEF MUSHROOM

2 CANS CREAM OF MUSHROOM SOUP

BEEF SOUP BASE

ADD WATER FOR DESIRED THICKNESS AND TASTE

Makes enough for about 40 Meatballs

 

 

 

CHICKEN NOODLE SOUP

1 CHICKEN  CUT UP AND BOILED COVERED WITH SALTED WATER IN A 8 QT OR

LARGER POT

BOIL UNTIL MEAT EASILY COMES OFF BONE. REMOVE CHICKEN AND SET TO COOL

IN BROTH ADD VEGETABLES TO BOIL

1 LB CARROTS

1 LARGE ONION

4 STICKS OF CELERY

1 SMALL RUTABAGA

VEGS CAN BE SLICED, DICED, CHOPPED, CUBED, OR SHREDDED YOUR PREFERENCE

ALSO AMOUNTS CAN BE ADJUSTED TO YOUR CHOICE,

ADD CHICKEN SOUP BASE TO GIVE MORE FLAVOR   (TASTE)

NOODLES 6 EGGS

1/21 BAKING POWDER BEAT UNTIL REALLY FROTHY

KEEP BEATING AND ADD FLOUR UNTfL DOUGH IS STICKY SHOULD BE ABLE TO HANDLE DOUGH WITH FLOURED HANDS TAKE APPROXIMATELY 1 CUP OF DOUGH AND ROLLOUT LIKE A PIE CRUST ON A FLOURED BOARD ROLL TO NOODLE THICKNESS

CUT WITH A PIZZA CUTTER AND ADD THEM TO BOILING BROTH, KEEP BROTH ON HIGH TO KEEP THE BOIL    REPEAT UNTIL DOUGH IS USED UP.

WHILE NOODLE AND VEGS ARE BOILING, DEBONE CHICKEN AND CUT INTO SMALL PIECES AND ADD TO SOUP. ADD PARSLEY FLAKES FOR COLOR.

TASTE BROTH AND ADJUST SOUP BASE AND SALT AND PEPPER. DONT BE AFRAID TO ADD BASE FOR MORE FLAVOR

IT MAY TAKE AN HOUR FOR THE NOODLES TO BE DONE.

NOTE: WATCH THE WATER LEVEL AS YOU WILL NEED TO KEEP ADDING AS IT BOILS, YOU CAN MAKE IT WITH AS MUCH BROTH OR AS THICK AS YOU LIKE. SHOULD GIVE YOU 8 TO 10 QTS OF SOUP


PORK AND SAUERKRAUT 

 

1- SMALL HEAD CABBAGE

1- 6 LB 8OZ CAN SAUERKRAUT

1- 3 LB PORK ROAST/BOSTON BUTT

BOIL PORK UNTIL TENDER  2-3 HRS

REMOVE FROM WATER   SAVE WATER

CUT UP THE PORK

DRAIN AND SQUEEZE OUT KRAUT**DO NOT RINSE

 

CUT UP HEAD OF CABBAGE  PUT IN ROASTER

ADD DRAINED KRAUT

PORK WATER   COOK 1 1/2 HR

ADD PORK

SALT AND PEPPER    

1 CUP BROWN SUGAR

COOK 1/2 HOUR

 

STIR AND MIX DURING COOKING TIME

 

SERVES 50 WITH ANOTHER ENTREE

 

 

Tortila Soup

1tsp olive oil

1 small onion

2 cloves garlic

1 lb cooked chicken cubed or shreded

1 med zuchinni diced

1 cup frozen corn

1 14oz can of --

stewed tomatoes (mex style is best, hot)

tomato sauce

chicken broth

2 tsp ground cumin

salt and pepper to taste

Garnish:

Tortilla chips

montery jack shredded

fresh cilantro

DIRECTIONS

Saute onion and garlic in olive oil

until tender (not brown)

Add all ingriedients simmer for 30 min

Serve hot with Garnish

 

M & M Peanutty Pretzel Bars--Tammy Alberg

2 1/2 Cup halved pretzel sticks

2 C corn chex

1 1/2 C M & M

1 STICK BUTTER

1/3 C CREAMY P-NUT BUTTER

5 C (10 oz bag ) MINI MARSH MALLOWS

SPRAY 13 X 9 PAN WITH COOKING SPRAY

COMBINE CEREAL, PRETZELS, M&M IN LARGE BOWL

OVER LOW HEAT MELT BUTTER AND P NUT BUTTER

ADD MARSHMALLLOWS AND STIR UNTIL SMOOTH

POUR OVER DRY MIX

PRESS INTO PAN LET COOL AND CUT

 

 

7 UP JELLO JAN ANTCZAK

1 can cherry pie filling
1 (6 oz.) box cherry Jello
1 1/2 c. water
1 1/4 c. 7-Up

Combine pie filling and water and boil 2 minutes. Add Jello and stir.

Pour into bowl and let cool. Add 7-Up slowly and mix. Refrigerate.

Can also be made with strawberry or black cherry Jello.

CHICKEN WILD RICE CASSEROLE ( SERVED AT THE WOMEN'S)

SERVES 12 WOMEN

1 CUP CHOPPED CELERY

3/4 CUP MAYO

1 T BUTTER

1- 8 OZ SLICED WATER CHESTNUTS DRAINED

2 CUPS COOKED CHICKEN CUBED

1 1/2 CUPS COOKED WILD RICE

1 CAN CR OF CHICKEN SOUP( CAN SUB ANY CREAM SOUP)

1/2 CUP SLICED ALMONDS (MIKE ALSO PUT IN SOME WALNUTS.

2 T ONIONS CHOPPED ( MIKE USED MORE)

1- 4 OZ CAN MUSHROOMS

SALT AND PEPPER TO TASTE

ADD MILK SO IT ISN'T TO DRY.

IN SKILLET SAUT CELERY IN BUTTER ADD REST OF INGREDIENTS AND MIX WELL. SPOON INTO UNGREASED 9 X 13 PAN

MELT 1 T BUTTER AND COMBINE WITH CORN FLAKES FOR BREAD CRUMBS SPINKLE ON TOP AND BAKE 30 MINS AT 350.

 

SALAD (SERVED AT THE WOMENS) CARLOTTA ROMSOS

ASST GREENS, SPINACH, ROMAN,ASST

SLICED STRAWBERRIES

SLICED KIWIFUIIT

TOASTED WALNUTS.

STRAWBERRY VINAIGRETTE

1/2 CUP HALVED FRESH STRAWBERRIES

1 T BALSAMIC VINEGAR

1 T SUGAR

1/4 TSP SALT

1/8 TSP DRIED TARRAGON

1/8 TSP PEPPER

1/3 CUP PLUS 2 T OLIVE OIL

PLACE THE FIST SIX INGREDIENTS IN A BLENDER COVER AND PROCESS 15 SECS. WHILEPROCESSING, GRADUALLY ADD OIL IN A STEADY STREAM.

PUT ON SALAD RIGHT BEFORE SERVING AND TOSS TO COAT.

 

 

SALTED PEANUT SQUARES --- STEVE KUCKO

4 C DRY ROASTED PNUTS

1/2 C BUTTER

1 10 1/2 OZ MIN MARSHMALLOWS

1 12OZ (2C) PNUT BUTTER CHIPS

1 14OZ CAN SWEETNED CONDENSED MILK

1/2 C CREAMY PNUT BUTTER

LINE 9X13 BAKING PAN WITH FOIL SPRAY

COVER WITH 2 C PNUTS SET ASIDE

IN 3 QT SAUCE PAN MELT BUTTER AND MARSHMALLOWS LOW HEAT

ADD CHIPS, MILK, PNUT BUTTER STIR UNTIL SMOOTH

QUICKLY POUR OVER PNUT LAYER IN PAN

SPRINKLE REMAINING PNUTS ON TOP

COOL STORE IN REFRIGERATOR

CRANBERRY WALDORF SALAD(served for tour guests)

@

2 6 OZ CHERRY JELLO

1 1/2 CUP BOILING WATER

STIR AND MIX THOROUGHLY

ADD 2 CANS WHOLE CRANBERRY SAUCE

STIR AND CHILL UNTIL SLIGHTLY THICKENED.

WHEN IT GELS ADD

2 APPLE DICED CORED AND PEELED

2 CAN MANDARIN ORANGES DRAINED.

1 CUP CHOPPED WALNUTS

16 OZ SOUR CREAM

STIR AND CHILL UNTIL SET

MAKES A 9X13 PAN.

DRESSING

2 CUPS NONFAT UNFLAVORED YOGURT

1/4 CUP HONEY

1 TSP GRATED ORANGE PEEL

MIX AND CHILL

 

LEMON POPPY SEED CAKE (Served for tour guests)

1        LEMON CAKE MIX 

     
1/4 CUP POPPY SEED

1 CAN LEMON PIE PILLING

COOL WHIP

MIX LEMON CAKE ACCORDING TO DIRECTIONS ON THE BOX

STIR IN 1/4 CUP POPPY SEEDS

BAKE

WHEN COOL PUT 1 CAN LEMON PIE FILLING ON TOP.

LET SET IN REFIG.

FROST WITH COOL WHIP BEFORE SERVING.

 

WILD RICE  HOT DISH    (served for tour guests)

 

1 LB PORK SAUSAGE    BROWNED

2 COOKED BONELESS CHICKEN BREASTS   CUBED

1 SMALL ONION        CHOPPED

3 CLOVES GARLIC    CHOPPED

1 CUP CELERY          CHOPPED

3 CUPS  CHICKEN BROTH

1 CAN CREAM OF MUSHROOM SOUP

1 CAN CREAM OF CHICKEN SOUP

16 OZ SLICED MUSHROOMS

1  1/2 CUP WILD RICE ( COOKED 1/2 DONE)

3 OZ SLICED ALMONDS.

 

 MIX EVERY THING BUT THE ALMONDS

ADD ALMONDS 1/2 HR BEFORE DONE

 

PLACE IN ROASTER AND BAKE ABOUT 2 HOURS.  

AT 350

IF IT GETS DRY ADD CHICKEN  BR

 

SERVES 20

 

 

 

BAR B QUE

 

1#  HAMBURGER

1 CUP  CATSUP

1/4  - 1/2   CUP BROWN SUGAR

1 SMALL ONION  CHIPPED FINE

SALT AND PEPPER TO TASTE

1 TABLESPOON  LEMON JUICE

1 TEASPOON  VINEGAR

1 TABLESPOON  WORCHESTER  SAUCE

 

BROWN MEAT ONIONS

ADD  REST OF INGREDIENTS.

THE LONGER YOU SIMMER   THE BETTER IT GETS.

I  SOMETIME PUT   IT  IN CROCK POT AND  LET COOK FOR HALF A DAY.

 

RECIPE  CAME FROM  JUDY PAUL

Street & Mailing Address: Rice Lake Curling Club - 912 S. Wisconsin Ave. - Rice Lake - WI - 54868
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