French Toast
(serves 4)

8 Slices of Bread
3 Eggs
1 Cup of Milk
1 Tsp of Vanilla
Pinch of Salt

Beat the eggs and combine with milk, vanilla and salt. Heat a sprayed skillet or griddle (or use a bit of butter). Dip both sides of a slice of bread into your batter and allow the excess to drip off before dropping it into your pan. Cook, turning once until each side is a warm golden brown. Repeat process until your bread and batter are gone. Top your toast with your favorite syrup, powdered sugar, jam or fresh fruit.

Try this recipe with a dash of ground cinnamon. For added variety cinnamon bread or raisin bread.

Caesar Pasta Salad
(serves 3-4)

1 Cup of your Favorite Pasta Shape
8 Oz. Crab Chunks or Cooked Skinless Chicken
2 Cups Romaine Lettuce (torn to 1" pieces)
2 Green Onions Sliced Thinly
1/4 Cup Shredded Parmesan Cheese
3 Tbl Diced Celery
1/3 Bottle Caesar Salad Dressing

In a large pot of boiling water, cook the pasta until tender; drain and rinse well with cold water until cooled. Combine in a large bowl the lettuce, green onions, parmesan cheese and celery. Toss well and add your pasta and chicken. Add the salad dressing and coat ingredients evenly.

Bake Pork and Beans
(serves 3-6)

2 lbs of Dry White Beans
2 Medium Onions Diced
2 lbs Diced Salt Pork
3 Tsp Mustard
1 Cup Brown Sugar
1 Cup Molasses
2 Tsp Salt
Pepper to Taste
1 1/2 Cup Catsup

Soak beans all day in water. Boil with salt and a dash of baking soda until just starting to get soft. Strain and rinse. Pour into crockpot in layers with pork and onions. Add spices, pour catsup over mixture. Cook over night on medium heat.

Beer Batter Fish

1 egg
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Cup Flour
1 Tsp Salt
3/4 Cup Beer

Beat egg and then add beer. Sift flour, baking soda, baking powder and salt; add to beer and egg mixture. Mixture should be a bit thicker than pancake batter, if necessary, add more beer as batter thickens.

Coat fish in flour before batter, then deep fry or pan fry your filets.

Banana Pancakes
(serves 4-6)

3 Ripe Bananas
1 Egg
2 Tsp Vegetable Oil
1 1/2 Cups Pancake Mix or Bisquick
2 Tbls Sugar
1 Cup Milk (more if mixture is too thick)

Peel the bananas and mash well with a fork in a large bowl. Add the egg and oil and mix. Add the pancake mix/Bisquick, milk and sugar. Set the batter aside until the griddle is warm. Spray the griddle with a nonstick spray. Drop about 1/4 batter onto the griddle and cook until the tip side bubbles and the edges are firm. Then flip the cake to cook the other side until golden brown.

Serve with your favorite syrup, butter, jam or fresh fruit.

Northwoods Summer Salad

2 Cups of Salad Greens
3 Ozs of Smoked Whitefish
1 Slice of Crumbled Bacon
1/3 Cup Fresh Blueberries
1 Red Onion Quartered Thinly
2 Tbls Nut Pieces (pecans)
2 Tbls Shredded Cheese

Combine and gently toss all ingredients. Serve with your favorite dressing or this recipe is great a honey mustard dressing:

Combine: 1/2 cup extra virgin olive oil, 1/3 cup apple cider vinegar, 1/4 honey, 1/4 Dijon mustard, 2 tablespoons dry white wine, 1/4 teaspoon salt and 1/8 teaspoon white pepper. Mix well and drizzle over your salad!

Grilled Juicy Lucy Burgers
(makes 3 burgers)

1 pound lean ground beef
1 Tsp Worcestershire Sauce
3/4 Tsp Garlic Salt
1/2 Tsp Pepper
3 Thin Slices of Monterey Jack Cheese

Combine the beef with Worcestershire sauce, salt and pepper. Mix well. Divide into 6 even portions. Make a thin round patty about 4 1/2" across. Place a cheese slice onto 3 of the patties. Top each piece of cheese with a remaining patty. Press the edges together very well to seal.

Prepare a medium-hot grill and cook your patties to there desired doneness, turning once-about 4-5 minutes per side for a medium/well patty.

Serve with your favorite toppings. Bite into these carefully-the patties are hot and juicy inside! This makes 3 patties.

Marie got this recipe years ago from Matt's on 35th and Cedar in Minneapolis.

Tossed Taco Salad
(serves 4-6)

1 Lb of Ground or Ripped Beef or Chicken
1 Pkg of Taco Seasoning
1 Can of Kidney Beans
1 Can of Diced Green Chiles (drained)
2 Large Diced Tomatoes
1/2 Cup Thousand Island or French Dressing
1/4 Cup Taco Sauce
1/2 Head of Lettuce (cut into bite size pieces)
1/2 Diced Onions
1 Cup Shredded Cheddar Cheese
1 Can of Ripe Sliced Olives (drained)
1/2 Bag of Salted Tortilla Chips (crushed)

Brown the hamburger and drain. Combine the taco seasoning, with 3/4 cup water and add to your skillet of meat. Simmer until thickened (10 minutes). Add beans and chiles. Heat until warmed.

Combine in a separate bowl your dressing and taco sauce. Combine the remaining ingredients in a large bowl and mix. Add your meat mixture and dressing mixture. Toss well and serve warm or chilled.

Skillet Potato Casserole
(serves 4)

1/4 Lb Bacon
2 1/2 Cups Shredded Potatoes
1/2 Cup Diced Onion
1/2 Cup Diced Green Pepper
4 Eggs
1/3 Cup Milk
1/2 Tsp Garlic Salt
1/4 Tsp Tabasco Sauce
3/4 Cup Shredded Cheddar Cheese

In a 9" skillet, cook the bacon until crisp. Remove from pan and crumble when cooled. Using the bacon drippings, added shredded potatoes, onion and pepper. Cook stirring occasionally until the potatoes are browned.

In a separate bowl, beat the eggs together with the milk, salt and Tabasco. When the potatoes are crispy add the egg mixture and stir gently to combine.

Cook WITHOUT stirring until the mixture begins to set. Crumble the bacon over the top and sprinkle with shredded cheese. Cook until the cheese melts and the eggs are set. Cut into wedges and serve.

Grilled Meatloaf
(serves 6)

1/2 Cup Seasoned Bread Crumbs
1/4 Cup plus 2 Tbls Barbecue Sauce-divided
1/4 Finely Chopped Onion
1 Egg
1 Tsp Salt
1 1/2 Lbs Ground Beef
2 Strips of Bacon

Prepare the grill for indirect heat. Wrap your pan inside and out with tin foil. In a large mixing bowl combine 1/4 cup barbecue sauce, bread crumbs, the onion, egg and salt. Mix well and let stand for 5 minutes. Add the meat to the bowl and mix well. Pack the mixture firmly into your lined pan.

Place the pan on the grate away from the goals or direct heat. Cover the grill. Cook for 30 minutes rotating the pan twice.

Spread the remaining barbecue sauce over the top of the meatloaf, cut the bacon strips in half and arrange on the top of your loaf. Continue cooking the metalloid on the grill for another 30 to minutes or until the meatloaf is cooked through.

Reuben Wrap
(makes 1 wrap)

2 Tbls Thousand Island Dressing
1/4 Shredded Swiss Cheese
2 Ounces Thin/Deli Corned Beef
2 Tbls Sauerkraut

Using your favorite wrap: spread dressing on your bread. Sprinkle cheese evenly, lay on the corned beef, spread DRAINED sauerkraut in a line on the beef. Roll up tightly, folding the sides are you roll. Eat as is or heat for 30 seconds in the microwave to warm.

Sun Tea

3 or 4 Tea Bags (for 1 Quart Jar)
6 or 8 Tea Bags (for 1/2 Gallon Jar)

Fill your jar with cold water. Place the tea bags in the jar and dunk each to get completely wet; let the tags hang over the edge of the jar. Seal the jar, catching the strings so they don't fall in the jar. Place the jar in full sun for 2-3 hours, or until the tea is the strength you like. Remove and discard the bags when done, then chill the tea before serving in glasses full of ice. Garnish with lemon or mint and add sweetener to taste.

Cobb Salad

1 Head Romaine Lettuce torn
1 1/2 Cups Smoked Turkey cubed
1 1/2 Cups Ham cubed
3 Oz Shredded Cheese
1/4 Lb Bacon cooked and crumbled
2 Tomatoes diced
1 Avocado peeled and diced
Vinaigrette Dressing

Please the torn lettuce in a large bowl, arrange remaining ingredients on top of the greens.

Serve with your favorite dressings on the side.

Tin Can Stew
(serves 6)

1 Lb Ground Beef
3/4 Cup Diced Onion
16 Oz Can Baked Beans
16 Oz Can Butter Beans drained
15 Oz Can Diced Seasoned Tomatoes
1 Cup Water
3/4 Cup Uncooked Pasta
2 Tsp Chili Powder
Shredded Cheese for Garnish

Cook the beef and onion, drain if necessary. Add remaining ingredients (except cheese), stirring well. Reduce heat to simmer and cover. Cook, stirring occasionally until the pasta is tender (about 25 minutes). Sprinkle with cheese garnish and serve.

Crock Pot BBQ Beef Brisket

1 Beef Brisket (3-31/2 lbs)
Celery Salt
Garlic Salt
Black Pepper
1/4 Worcestershire Sauce
2 Tbls Liquid Smoke
1 Small Onion Quartered
1 Cup Barbecue Sauce

Cut the brisket into 2 portions that will fit in the crock pot. Season the brisket generously with the salts and pepper. Place in a large zip lock bag. In a cup, combine Worcestershire sauce and liquid smoke, pour over the meat and refrigerate over night.

The next morning, transfer the meat into the crock pot, scatter onions over the meat. Cook on high heat for 1 hour and then reduce to low heat for 6-7 hours. Transfer the meat to a plate and allow to cool for about 30 minutes. Slice thinly across the grain and return to the crock pot. Add barbecue sauce. Cook on low for about another hour.

Cornbread
(serves 4-6)

3/4 Cup Cornmeal
3/4 Whole Wheat Flour
1/3 Raw Wheat Germ
3 Tbls Buttermilk
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tbls Honey
1/4 Cup Vegetable Oil

In a large bowl, combine all of the dry ingredients. Add honey, 3/4 cup water and oil. Mix to combine. Pour into a lightly greased pan or muffin tin.

Bake at 350 degrees for 10-20 minutes. Watch your oven and check for doneness.

Key Lime Pie

1/2 Cup Key Lime Juice
1 Can Sweetened Condensed Milk
1 8oz Container of Cool Whip

Put the sweetened condensed milk into a bowl and slowly add the key lime juice. Mix until creamy. When creamy, add the container of Cool Whip. Put into a graham cracker crust and refrigerate. If desired, garnish with additional Cool Whip and chocolate curls.

This recipe is from the collection of the famous Betty from Betty's Pies, a famous North Shore eatery.

Strawberry Pie

1 9" Pie Shell
3/4 Water
4 Cups Strawberries
3 Tbl Corn Starch
1 Cup Sugar
1 Tsp Lemon Juice
1 Cup Heavy Cream, Whipped

Line pie shell with 3 cups of berries, reserving 1 cup for glaze. Simmer the 1 cup of berries and the water in sauce pan 3 to 4 minutes; strain the juice. Combine corn starch and sugar. Cook the juice with the corn starch and sugar until syrup is thick and clear, stirring constantly. Add lemon juice. Cool slightly. Pour over berries in pie shell. Chill thoroughly. Top with sweetened whipped cream.

This recipe is from the collection of the famous Betty from Betty's Pies, a famous North Shore eatery.

Wild Rice Salad
(serves 4-6)

3 Cups Uncooked Wild Rice
1 Can Sliced Water Chestnuts, drained
2 Tbls Grated Orange Zest
1/4 Olive Oil
1/4 Orange Juice
1 Tsp Celery Salt
1/2 Apple
3/4 Frozen Green Peas, thawed

Drain the wild rice-must be drip dry. In a large bowl combine the rice, chestnuts and zest. In a glass jar combine oil, orange juice and celery salt; cover tightly and shake well to blend. Pour over the rice mixture and stir gently to combine. Refrigerate 1-3 hours. Just before serving core the apply and cut into bite size chunks. Add apples and peas to the chilled mixture, combine and serve.

Classic Potato Salad

2 Lbs Russet Potatoes
1/4 Minced Onions
1 Cup Salad Dressing (Miracle Whip)
2 Tsp Yellow Mustard
1 Tbl Vinegar
1/2 Tsp Celery Salt
1/8 Tsp White Pepper

Cook the potatoes until tender, peel and cube into bite size pieces. Combine the potatoes and onions into a large bowl and let stand until the potatoes are room temperature. In all smaller bowl combine the remaining ingredients and mix well. Add the dressing to the potatoes and toss gently to coat. Cover and refrigerate until well chilled. Serve cold.

How to Cook Crayfish: Bring a large saucepan of water to a boil and season it with enough salt to taste like seawater. Boil the crayfish in small batches, counting exactly 5 minutes from the time the water returns to a boil. Plunge them in ice water to cool. When chilled, drain and shell, removing the claw and tail meat. Keep the meat cold until needed.

How to Eat Crayfish: Eating crayfish is just like eating lobster, but in miniature: Tails and claws are the main attractions.

1. Twist off the tail. Holding it with the underside facing you, snap back the edges of the tail until they become unattached, freeing the tail meat.

2. For the claws, bend the smaller pincer all the way back; this should pull the disc-shaped cartilage out. Pinch the claw until it cracks, then pick off the shell to reveal the meat.

3. Twist off the head and suck the juices. This is optional, but crayfish aficionados insist on it.

CRAYFISH ROLL
Serves 4 Note: Make these sandwiches with leftover cooked crayfish.

• 2 c. cooked crayfish tail and claw meat (10 ounces), from about 5 lb. crayfish (see Note)
• 1/2 c. mayonnaise
• 2 tbsp. extra-virgin olive oil
• 1 tsp. sherry vinegar
• 1 tbsp. lemon juice
• 1/4 tsp. salt and more to taste
• 15 turns freshly ground black pepper
• 2 tbsp. minced fresh chives
• 2 tsp. minced fresh tarragon
• About 4 tbsp. (1/2 stick) butter, softened
• 4 hot dog buns

Directions: Pick over the crayfish meat for bits of shell. Place the crayfish meat in the center of a clean dishcloth, gather up the corners, twist, and very gently squeeze to rid the crayfish of excess water. Put the crayfish in a bowl and chill.
Whisk together the mayonnaise, olive oil, sherry vinegar, lemon juice, salt, pepper, chives and tarragon. Fold into the reserved crayfish meat, mixing to combine.