MAPLE BUTTERNUT BISQUE

3 lb. squash (any hard winter squash - not Acorn)
1/2 c. butter
1 large onion, coarsely chopped
1/4 c. flour
1 1/2 c. milk
3 c. chicken broth
Pinch of red pepper flakes
1 tsp. salt
3/4 c. fat free Half and Half
1/4 c. maple syrup
Toasted pecans 

Bake the squash in the oven until it is fork tender.  Scoop out seeds and pulp; discard.  In a heavy pot on low to medium heat, melt the butter and cook the onion until it is golden brown; stir occasionally.  Sprinkle the flour over the cooked onions, increase the heat and stir for about 2 minutes to make a roux.  Whisk in the milk and chicken broth.  Bring to a boil stirring frequently.  Season with red pepper flakes and salt.  In batches in a blender or food processor, puree the baked squash and soup base until smooth.  Return  mixture to pot, add the Half and Half and maple syrup.  Simmer another 10 minutes to blend in flavors.  Serve hot with a garnish of toasted pecans.  Makes about 8 cups.

Ginny Dudeck
Solon Springs, WI

The red pepper flakes with the syrup really gives it a kick.

SALSA

4 c. chopped tomatoes
1 green pepper OR 1 1/2 c. assorted peppers, chopped
3/4 c. onion, chopped
2 cloves garlic, minced
1 small can diced jalapenos
1 small can diced green chilies
1/4 c. cider vinegar
1 tsp. salt
1/2 tsp. onion salt
1/2 to 1 tsp. ground cayenne pepper
12 oz. can tomato paste

Here is a list of peppers if you decide to use the assorted mixture. (jalapeno, Hungarian hot, red, etc.)

Combine all of the ingredients in a large saucepan.  Bring to a boil.  Pack mixture into prepared pint jars and seal with lids and rings.  Process the jars in a boiling water bath for 15 minutes.  Makes 4 pints.

Mary Stenberg
Mason, WI 

If you prefer mild salsa, eliminate the can of jalapenos and use 2 cans of diced chilies.  If you like it hot, be sure to use jalapenos and Hungarian hots with your fresh green pepper.  Wear vinyl gloves when handling hot peppers.

APPLE & STREUSEL BREAD

1 medium apple (about 1 1/2 cups)
Streusel:
1/2 c. brown sugar, packed     
2 tsp. cinnamon
1/2 c. rolled oats (not quick)    
1/4 c. butter, chilled

Bread Batter:
3/4 c. butter, soft                    
1 1/2 tsp. baking powder
1 1/3 c. sugar                         
 1 1/2 tsp. baking soda
3 eggs
1/2 tsp. nutmeg
1 tsp. vanilla
3 c. flour
1 1/2 c. yogurt (plain or vanilla) 

Peel, core, and chop the apple; set aside in a bowl.  Streusel: Combine the brown sugar, oats and cinnamon.  Cut in the butter until it is a coarse mix; set aside.  Bread Batter: In a large bowl, cream the butter and sugar until fluffy.  Add the eggs, one at a time beating well after each egg.  Add the vanilla.  Slowly add the remaining dry ingredients, alternating with the yogurt, to the butter mixture.  Mixture will be thick.  Grease or spray two 9x5 loaf pans.  Using a layering technique, pour 1/3 of the batter into each pan,  Sprinkle with 1/3 of the streusel and 1/2 of the chopped apple.  Repeat a layer of batter, a layer of apple, a layer of streusel and end with the rest of the batter. 

Bake at 350° for 55 minutes until golden brown or a toothpick inserted comes out clean.  Let cool.

 Paulette Anholm
Grand Marais, MN

OLD FASHIONED APPLE PIE 

5 to 7 tart apples
3/4 to 1 c. sugar
2 T. flour
Dash of salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 T. butter
2 homemade or premade pie crusts

Peel the apples and slice them thin.  Mix the sugar, flour, salt and spices.  Add the mixture to the apples.  If apples are not tart, add 1 T. lemon juice.  Place bottom crust in a 9 inch pie pan, put apples in and dot with butter.  Place the top crust and crimp edges together.  Prick the top crust with a fork in 3 to 4 places for steam vents. 

Bake at 400° for 50 minutes. 

Miles Thomasen, age 9
Two Harbors, MN

ROASTED HARVEST VEGETABLES 

4 carrots
4 parsnips
2 medium sweet potatoes
2 medium white potatoes
1 large onion
3 T. olive oil
3 T. balsamic vinegar
Salt and pepper to taste

Preheat oven to 350°.  Wash and cut the vegetables into chunks.  Place the vegetables into a roasting pan and drizzle with the olive oil and balsamic vinegar.  Add salt and pepper.  Cover with foil.  Bake for 2 hours or until all of the vegetables are fork tender.  While the vegetables are baking, baste with the olive oil and vinegar drippings.

Serves 6.

 Kathy Maas
South Range, WI

Easy and delicious!
Perfect side dish for roast pork or beef.

PHEASANT
Spanish Style with Saffron Rice

 6 pheasant breasts
1/4 c. butter
Salt & pepper
2 T. Flour
Dash of cloves
1 1/4 c. game bird stock or chicken bouillon6 T. frozen orange juice concentrate
Dash of Tabasco
1 cinnamon stick
2/3 c. golden raisins
2/3 c. shredded toasted almonds

Brown the pheasant breasts in melted butter in a large covered skillet.  Season them with salt & pepper.  When the pheasant is nicely browned set them aside.  Add the flour and cloves to the butter in the skillet; stir until bubbly.  Add the stock, orange juice and Tabasco.  Continue to stir and blend until thickened and boiling.  Add the cinnamon stick and raisins and return the pheasant breasts to the sauce; cover and simmer on low heat until tender (about 45 minutes).  Just before serving, remove the cinnamon stick and stir in the almonds.  Serve the pheasant on a platter mounded with saffron rice and pour some of the sauce over the birds.  Put the rest of the sauce in a sauce boat to pass around. 

Karen Sunderman
Duluth, MN
This is a great way to cook wild game without a cream sauce...enjoy!

WESTERN PORK CHOPS 

6 medium pork chops
1 tsp. garlic salt
1 tsp. coarse ground black pepper
1 medium green pepper, sliced into strips
5 medium carrots, sliced into strips
6 to 8 medium potatoes, peeled & sliced 1/4 inch thick
1 medium onion, sliced into rings
1 large can tomato juice
2 tsp. chili powder

Brown the chops in garlic salt and black pepper for 8 minutes each side.  Place browned chops and scrape drippings into a glass 9x13 inch cake pan or Dutch oven.  Add all other ingredients and stir together well.  Cover and bake at 350° for 35 minutes and uncovered for 40 minutes or until done.  Serve with rye rolls. 

Jackie Kohn
Duluth, MN

ROZ’S CRÈME BRULEE FRENCH TOAST 

1 stick of butter
1 large can of sliced peaches
5 eggs  
1 1/2 c. brown sugar
1 1/2 cups powdered French vanilla coffee creamer
Brown sugar for topping
2 T. Karo syrup
 Cinnamon
1 loaf of French bread
 Whip cream, optional
Fresh fruit, optional        

Line a 9 x 13 pan with parchment paper and spray the parchment paper with cooking spray.  Melt the butter, brown sugar and Karo syrup in a pot.  Pour mixture into the prepared pan.  Cut the bottom crust off a loaf of French bread.  Then cut the loaf into 1 inch slices.  Lay the slices of bread in the pan so they fit tightly.  Mix the eggs and coffee creamer together and pour it over the bread.  Place the drained peach slices on top of the bread, covering the bread entirely.  Sprinkle the entire pan with brown sugar and cinnamon.  Cover and refrigerate overnight.  Take pan out of  refrigerator 1 hour before baking.  Uncover and bake at 350° for approximately 1 hour or until golden brown around the edges.  Immediately invert pan, dumping the French toast onto a flat cookie sheet.  Slice French toast and garnish with whip cream and fresh fruit if desired. 

Peggy Anderson
Duluth, MN
This is one of the many wonderful breakfasts served at Spider Lake Lodge in Hayward, WI.
If you prefer, you can use a different flavor of creamer