Ingredients
1 pound spiral pasta (or shells or macaroni)
3 cups whipping cream
1 pound sharp white cheddar cheese, grated (divided)
1/2 teaspoon dry ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper (or to taste)
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt

Directions:
Cook pasta in salted boiling water until tender. Drain. Rinse and cool.
Set aside. Pour cream in heavy-bottomed saucepan set over medium
heat and warm slowly, stirring. Do not boil. When cream is hot, gradually
whisk in 12 ounces of the cheese. Whisk in mustard, Worcestershire,
pepper, cayenne and salt. Remove from heat. Set pasta in large bowl.
Pour cheese sauce over pasta and toss well to combine. Taste and adjust
seasonings if needed.
Preheat oven to 350-degrees. Butter botom of high-sided baking dish. There
should be at least 1-inch of space at top of dish after pasta mix is added.
Pour cheese and pasta mixture into dish. Top with remaining four ounces of
cheese. Cover and bake in preheated oven 40 minutes or until bubbling and
golden brown. Recipe makes six servings.
Source: Milwaukee Journal Sentinel
Submitted by Wisconsin Resident

Ingredients:
½ cup chopped walnuts
1cup sugar
½ cup brown sugar
3 tablespoons grated dark chocolate
½ cup milk
½ teaspoon vanilla
¾ tablespoon light cream

Directions:
Butter 8-by-8-inch baking pan, sprinkle generously with chopped walnuts
(shredded coconut can be substituted), and set aside. In a saucepan,
combine white and brown sugar, chocolate, butter and milk. Allow to come
to a slow boil until a drop of the liquid mixture hardens when placed in cold
water. Remove from heat and stir in vanilla. Gradually add cream, stirring
constantly, until mixture is creamy. Pour into buttered pan and allow cooling.
When cooled, cut into1-inch squares to serve.
Submitted by Wisconsin Resident

Ingredients:
16 ounces pasta
1 (10 ounce) package frozen chopped spinach
1/2 cup bread crumbs
2 eggs, beaten
1/4 cup olive oil
1 cup shredded mozzarella cheese
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) jar spaghetti sauce

Directions
In a medium pot cook pasta in boiling salted water until al
dente. Drain well.
Cook spinach according to package directions.
Meanwhile, brown ground beef, chopped onion, and minced garlic
in a large skillet over medium heat. Stir in tomato sauce, tomato paste,
and pasta sauce. Simmer for 10 minutes.
Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese,
beaten eggs, and olive oil.
Spread spinach mixture evenly into the bottom of a 9x13 inch baking
dish. Top with meat mixture.
Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
Makes 8 servings
Recipe submitted by Abart of Illinois

Ingredients:
3 quarts water
2 tablespoons chicken base
1/2 teaspoon white pepper
2 dashes hot pepper sauce
1/2 teaspoon onion salt
1/2 teaspoon seasoned salt
1/2 teaspoon celery salt
1 tablespoon plus 1/2-cup butter (divided)
3/4 cup finely diced onion
1/2 cup flour
3 cups whipped process Swiss cheese spread, room temperature
10 ounces of beer
1-1/2 pounds mild or spicy links of pork sausage, cut and cooked (optional)

Directions:
In heavy bottomed kettle, bring water, base and spices to boil. Reduce
heat and simmer. In a small skillet, melt 1-tablespoon butter and saute
onions. Set aside.
In a thick-bottomed pan over medium heat, melt remaining 1/2-cup butter.
Add flour and whisk to make a roux. Cook, stirring frequently three to five
minutes or until well blended but not brown. Add roux to simmering stock and
blend until smooth. Add reserved onions, cheese, beer and sausage. Simmer
ten minutes and serve. Recipe makes about 12 servings.
Courtesy of Pandl's Whitefish Bay Inn via Milwaukee Journal-Sentinel
Submitted by Wisconsin Resident

Ingredients:
One pound bulk pork sausage
1-1/2 cups grated mild cheddar cheese
3 eggs, beaten
1 cup sauerkraut, drained, squeezed dry
1 small onion, chopped
1-1/2 to 2 cups dried plain bread crumbs
Vegetable oil for frying
Beer batter (see recipe below)
Sour cream for garnish

Directions
Combine sausage, cheese, eggs, sauerkraut and onions. Mix gently
by hand, trying not to break sauerkraut strands. Shape into 1 to
1-1/2-inch balls and roll in bread crumbs. Prepare to this point then
refrigerate until ready to serve. Refrigerate a few hours or overnight
so the balls hold together.
When ready to serve, heat oil to 375-degrees. Dip balls into beer batter
and fry until golden brown, five to seven minutes. Serve with sour cream.
Recipe makes about 30 appetizers.
BEER BATTER
2 cups flour
1 teaspoon baking powder
1 tablespoon salt, or to taste
1-1/2 cups beer
1-1/2 teaspoons garlic powder

Combine all ingredients and mix until smooth. Makes about five cups.
Submitted by Wisconsin Resident

Ingredients
14 ounces caramels
1 (12 fluid ounce) can evaporated milk
1 (18.5 ounce) package chocolate cake mix
6 tablespoons butter, melted
1 cup semisweet chocolate chips
1/4 pound whole pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13
inch pan. Set aside.
Unwrap caramels and place in saucepan with 2 Tablespoons
evaporated milk. Melt over medium to low heat, stirring constantly. In a mixing bowl, combine the remaining evaporated milk, dry cake
mix, and melted butter. Stir until well blended. Spread half this
mixture in prepared pan. Bake for 10 minutes.
Remove brownies from oven. Sprinkle chocolate chips and drizzle
melted caramels over the top. Drop remaining cake mixture by
teaspoonfuls over all. Return to oven for 20 minutes. Garnish with
whole pecans if you'd like.
Makes 24 servings
Recipe submitted by Jessi, from Illinois

Ingredients:
4 cups flour
1 tablespoon sugar
2 teaspoon salt
1-3/4 cups solid vegetable shortening
1 cup water
1 tablespoon vinegar
1 egg, beaten
Additional flour for preparing crusts
3 tablespoon minute tapioca
3/4 cup sugar
1/8 teaspoon almond extract
Sugar for top of crust (optional)

Directions:
Prepare piecrust. Place flour, sugar, salt and vegetable shortening in
bowl. Mix with pastry cutter or fork until flour is full of pea-size granules.
Place water in small bowl. Add vinegar and egg. Mix together and add
to flour mixture. Work into a dough and continue kneading until it can be
formed into a ball. Cut dough ball into six equal parts and make each into
a smooth ball. Prepare cherry filling. Thoroughly mix together cherries,
tapioca, sugar and almond extract. Set aside. Cut a 12-by12-inch piece of
wax paper. Sprinkle a little water onto counter and place wax paper on top
(the water onto counter keeps the paper from moving). Generously flour paper.
Flatten one ball of dough into 1-inch thick "pancake" and place dough onto
floured wax paper. Flour top of dough. Roll out with rolling pin into circular
shape. When enough flour is used, dough shuld move easily across paper.
If it does not, use more flour. Roll out dough to cover paper to a size 1-inch
larger than pie pan's top diameter. Repeat to make second crust for top of pie.
Freeze remaining balls of dough for another use. Preheat oven to 400-degrees.
Pick up first crust with wax paper. Place in bottom of 10-inch pie pan, wax
paper side up and peel off paper. Sprinkle about 1 tablespoon of flour onto
crust in pan, then fill crust with cherry mixture. Sprinkle top of cherry mixture
with 1 tablespoon flour, covering entire area. Pick up second crust and lay it
over pie. Peel off wax paper. Gently fold top crust slightly under bottom crust
all around edge of pie. Gently press fork around edge of crust to seal and finish
pie. With sharp knife, poke about four small holes in top of crust to let out steam.
Sprinkle top with small amount of sugar, if desired. Bake in preheated oven 15
minutes, then reduce temperature to 350-degrees for remaining 30 to 45 minutes,
until pie is golden brown. Some filling may begin to bubble out. Recipe makes
eight servings, or one pie.
Note: Pie cherries are available at some supermarkets and most specialty
stores. Thawed cherries typically are sold in the produce area; frozen cherries
are often placed in coolers near the juices.
Source: This recipe was shared with the Milwaukee Journal-Sentinel
by Rose Teskie, the 2001 Cherry Queen, appointed by the Wisconsin Red
Cherry Growers and is her favorite.
Submitted by a Wisconsin Resident

Ingredients:
¼ cup plus 2 tablespoons flour (divided)
2 teaspoons salt
¼ teaspoon pepper
2 pounds beef stew meat
2 tablespoons olive oil
1 cup chopped onion
½ cup ketchup
1-1/4 cup water (divided)
2 cups sliced carrots
1 cup sliced celery
2 tablespoons packed brown sugar
1/3 cup vinegar
1 cup frozen peas, unthawed
Hot cooked noodles

Directions:
Combine ¼ cup flour, salt and pepper in large plastic bag. Add
stew meat, a few pieces at a time and shake to evenly coat the meat.
Heat oil in a Dutch oven. Add stew meat and brown for about ten
minutes, turning occasionally. Add onion, ketchup, and one-cup
water to meat. Bring to boil, stirring frequently. Reduce heat and
simmer, covered, one hour and thirty minutes.
Add carrots, celery, brown sugar and vinegar. Cover and simmer 35
minutes.
Add peas; continue cooking ten minutes or until vegetables tenderize.
Blend remaining two tablespoons of flour with remaining ¼ cup water.
Add to stew and cook, stirring regularly, until bubbly and thickened -
about five minutes. Serve over hot noodles. Recipe makes about
eight servings.
Submitted by a Wisconsin Resident

Ingredients:
4 cups peeled and shredded red-skinned potatoes
1 cup thinly sliced onions
1-1/2 cups flour
Six eggs, beaten
¼ cup freshly chopped parsley
Salt and pepper to taste
Ground white pepper to taste
1-1/2 teaspoons ground nutmeg
¼ cup chicken stock
Olive oil to cook potatoes

Directions
Grate potatoes and onions together into a large bowl. Add
remaining ingredients except oil and mix well.
Pour the oil into hot sauté pan to completely cover bottom
of pan to a depth of 1/8th -inch thick. Prepare potato
pancakes to order by spooning batter, about ¼ cup at a
time, into hot sauté pan. Brown pancakes on one side two
to three minutes, then turn with a spatula and cook another
two minutes or until done. When turning be careful not to
let hot oil spatter.
Tip: Serve with hot applesauce or sour cream. Recipe makes
six servings or more as smaller appetizer pancakes, if desired.
* A chef of a Wisconsin restaurant generously shared this delicious recipe.