Cheesehead Meatball Fondue:
Ingredients:
1 1/2 lb lean minced beef
1 tablespoon finely choppse onion
1 oz / 1/2 cup fresh wholemeal breadcrumbs
salt and pepper
4 oz Wisconsin Cheddar Cheese diced

Tangy Sauce -   1 tablespoon tomato puree
                1 tablespoon red wine vinegar
                2 tablespoon honey
                2 teaspoons dry mustard
                1 tablespoon Worcestershire sauce
                10 fl oz / 1 1/4 cups chicken stock
                2 teaspoons cornflour
                juice of 1 orange

Method:

Mix together beef onion and breadcrumbs.
Season meat mixture with salt and pepper and divide into
30 bals. Flatten each ball out Place a piece of cheese
in centre then mould meat around cheese sealing it wel to enclose
cheese completely.

To make the tangy sauce put tomato puree (paste) wine vinegar
honey mustard Worcestershire sauce and stock into a saucepan
and simmer for 10 minutes. Blend cornflour smoothly with orange juice
then stir into the sauce ans simmer for 1 minute stirring all
the time. Serve with the meatballs cooked in the hot oil.
(Serves 4 Asians or 1 big fat Cheesehead)

Norwegian Meatballs:
Yah hey, volk of Norwegian descent are found in the Stoughton area and other spots in Wisconsin.  Church supper menus in the Norwegian areas typically include lefse, meatballs, lutefisk and other Norwegian delights.

1½ pounds ground beef
1/4 pound pork sausage
1/2 cup minced onion
3 eggs
1/4 cup milk
1/2 cup dried breadcrumbs
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon nutmeg
oil for frying
flour for dredging
1 can (10 ¾ ounces) cream of mushroom soup
1 cup beef broth

Mix meat, onion, eggs, milk, breadcrumbs and seasonings. Let stand 15 minutes. Form into plum-sized balls. Heat oil in heavy skillet until light haze forms over surface. Roll meatballs lightly in flour; shaking off excess. Fry meatballs in batches, turning occasionally, until browned (do not crowd pan). Drain each batch on paper towels and place in baking dish.

Heat oven to 350 degrees. Discard oil in skillet; stir in mushroom soup and beef broth, scraping bottom of pan to remove brown bits.  Bring to simmer; pour over meatballs. Bake 1 hour, stirring occasionally. Sauce will thicken as it cooks.

Pork Hocks with Sauerkraut and Potatoes:
Talk about your classic Wisconsin dish.  Pork, sauerkraut, and potatoes, cooked slow with, simply seasoned with salt, pepper and butter.  This one has been served millions of times at Wisconsin farm tables.  This is old-fashioned artery-clogging goodness!  For maximum artery-clogging, use pork hocks, which have that thick layer of fat around them.

1 large family pack (3 to 4 pounds) country-style pork ribs, bone-in, or pork hocks.
Vegetable oil to barely cover bottom of pot
2 large cans (27 ounces each) sauerkraut
Salt and pepper to taste
6 to 8 medium potatoes (some folks peel them, some don't)
1/2 cup (1 stick) butter

In large pot over medium heat, brown ribs in a little oil. When ribs are browned, add sauerkraut, salt and pepper. Fill one sauerkraut can with water and add to meat. Cook covered over low heat until meat falls off the bones, 1 to 1 1/2 hours, stirring occasionally. Remove bones. Quarter potatoes and place in pot. Add butter. Cover and cook until potatoes are soft, about 45 minutes, stirring occasionally. Makes about 6 servings.

 

Schweinebraten (Pork Roast)
Here's another take on pork as traditionally prepared in Wisconsin.  This recipe actually uses spices other than salt and pepper, making it something like "Wisconsin Gourmet".  I use fresh garlic instead of garlic powder (once you get used to using fresh garlic, garlic powder has an unpleasant rancidity).  Fresh herbs make it better yet.  With fresh herbs, use a tablespoon or more according to your taste.  Serve this with mashed potatoes and gravy made from the pan drippings, and a steamed vegetable, or sweet and sour red cabbage.  Apple pie or apple crisp is the perfect dessert.

1 1/2 teaspoons salt
Pinch of marjoram
Pinch of basil
1 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless loin pork roast (4 to 5 pounds)
2 to 3 medium onions, coarsely chopped
1 1/2 cups water or light beer
Combine salt, marjoram, basil, pepper and garlic powder. Rub all over roast.  Place roast in roasting pan and surround with onions. Pour water or beer into pan. Cover and roast at 350 degrees 30 minutes. Turn over roast.  Roast uncovered another 2 hours, checking about every 30 minutes, adding more liquid when needed. Roast is done when internal temperature reaches 180 degrees. Make gravy with pan juices, if desired. Makes about 8 servings.

Beer Battered Walleye:
This recipe works well with other fish, including Wisconsin perch, bluegill and crappie.  It's also good with salt-water fish such as cod or haddock.

2 lbs walleye fillets
3 eggs
1/2 can cold beer
1 teaspoon salt
1/2 cup flour
1/2 cup cornmeal
1 teaspoon salt

Beat eggs well.  Add beer and 1/2 teaspoon salt.  In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets first into liquid batter then into dry mixture, and back into liquid batter. Fry in butter or vegetable oil until coating is light brown and fish flakes easily with a fork. Serves 4.

Door County Fish Boil (Outdoor Cooking)
In Door County, "the Cape Cod of the Midwest", Fish Boil is served at many supper clubs on summer evenings.  It's more than a meal - it's a theatrical presentation, especially when kerosene is poured on the fire to make the pot boil over at the end of cooking.  The boiling over has a culinary purpose as well - it purges the fish oils from the cauldron.

Breaded Fried Fish:
Walleye, perch, bluegill, crappie, catfish, etc. tastes great with this recipe.

1/4 teaspoon onion powder
3/4 cup yellow cornmeal
1/4 cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
4 fish fillets
1/2 cup milk
2 eggs
flour for first dredging
vegetable oil

Mix first 6 ingredients for breading mixture.  Beat eggs, then add milk and mix thoroughly.  Heat oil in large skillet over medium heat.  Dip filets in plain flour, then in egg mixture. then in breading mixture.  Place fish in pan and fry until golden brown and flaky in center.

Fish recipe secret:  If you have a stronger-flavored fish, soak fish in milk, refrigerated, for up to 24 hours before breading and frying.

French Onion Soup:
This soup is traditionally one of 2 "soup du jour" choices available at Wisconsin supper clubs.

3 lbs. onions, sliced thick and quartered
1/4 cup plus 2 tablespoons butter
Cook over low heat for 3 hours, stirring every 1/2 hour for 2 hours and then every 15 minutes. (onions will get very browned, and carmelized)
Add 10 cups beef broth, 1 Tbsp. salt, and 1 tsp. dried thyme.  Cook over medium heat until heated through.
Slice a loaf of french bread into 3/4" slices. Place on baking sheet, cover with a slice of provolone or mozzarella cheese. Broil 2-3 minutes or til lightly browned. Float bread in bowl of soup.

Blitz Torte:
"Torte" is a Wisconsin art form of sorts, designed to put some meat (or fat) on your bones.  Ooh, dat tastes goot! Oh, by the way; it's not at all unusual to be served a thick slice of something like this after you've had a cheese-laden appetizer, bratwurst on a bun, potato salad, and/or other mayonnaise-based salads, and on and on.

3/4 cup (1 1/2 sticks) butter
2 1/4 cups sugar (divided)
6 eggs, separated
1 1/2 cups flour
Pinch of salt
1 1/2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup sliced almonds, coconut or walnut pieces
Cream filling (see recipe)

Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans.  In large mixing bowl, cream together butter and 3/4 cup sugar. Add beaten egg yolks and mix to incorporate.  In separate bowl, combine flour, salt and baking powder. Alternately add dry mixture and milk to butter mixture, until combined.  Divide mixture between two cake pans.  In small mixing bowl, beat egg whites until stiff. Slowly add remaining 1 1/2 cups sugar, beating to incorporate. Mix in vanilla.  Divide egg white mixture between pans, pouring over cake batter. Cover with almonds, coconut or walnut pieces.  Bake in preheated oven 30 minutes, until meringue is lightly browned.  Meanwhile, prepare cream filling. When cake is cool, place 1 cake layer, meringue side down, on plate. Spread cream filling over top (see note).  Assemble torte by placing second layer over filling, meringue side up.  Note: Use remaining filling for another use.

Cream filling:

(In my dreams, everything is filled with this)
2 cups milk
1/2 cup sugar
2 tablespoons cornstarch
2 eggs, beaten
1 teaspoon butter
1 teaspoon vanilla extract
1 large banana, sliced, 1 can (8 ounces) crushed pineapple, drained, or something else that trips your trigger mixed into the cream filling (optional).  Hey, the possibilities are endless.  Cherries, raspberries, strawberries,  or whatever else you think might get you oohs and ahs from the crowd.

Heat milk in pan over low heat until hot, but not boiling. Remove from heat.  In bowl, mix sugar and cornstarch, and add a little hot milk to make a paste. Incorporate beaten eggs into mixture. Add to hot milk, then return to stove top and cook over low heat until thick, stirring constantly.  Remove from heat. Add butter and vanilla.  If desired, cool filling, then mix in banana slices, crushed pineapple, or other trigger-tripper.

Vienna Torte: (Sweet mother of all that is holy)
Ok, here's another one for you, just in case the one above didn't have enough calories.  This recipe begins with a thinly veiled attempt to convince you that it's not full of fat, as there is no butter in the cake part of the torte.  Then, WHAMMO!, you're asked to fold in 3/4 cup of chocolate.  If that's not enought, shortly thereafter comes the whipped cream filling.  Church ladies in Wisconsin have spent generations trying to outdo one another.  I could show you more egregious examples of calorie-stuffing, too.

6 eggs, separated
1 cup sugar (divided)
3/4 cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup grated unsweetened chocolate plus grated chocolate for garnish (divided)
1 teaspoon vanilla extract
1 pint sweetened whipped cream

In large bowl, beat egg yolks until thick. Add 1/2 cup sugar and mix well.  Combine flour, baking powder and salt and add to egg yolk mixture. Set aside.  In small mixing bowl, combine egg whites and cream of tartar and beat until stiff and glossy. Fold in 3/4 cup grated chocolate, then vanilla.  Preheat oven to 350 degrees.  Fold egg white mixture into egg yolk and flour mixture. Pour into two 9-inch round cake pans that have been greased and lined with waxed paper. Bake in preheated oven 25 to 30 minutes or until cakes test done. When done, turn out of pans immediately and remove paper. Cool completely.  When cool, fill center and frost cake with whipped cream. Decorate around top edge with a ring of additional grated unsweetened chocolate. Keep refrigerated. Makes 10 to 12 servings.

Apple Kuchen:
Every Wisconsin/German/American Grandma made this.

Crust (see recipe)
Streusel (see recipe)
4 cups peeled and sliced all-purpose apples
1/2 cup sugar
1/2 teaspoon ground cinnamon

Make crust and streusel and set aside.

Crust:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter

Preheat oven to 350 degrees.  Combine flour, sugar and salt. Cut in shortening using two knives or pastry blender, until mixture resembles small peas. Pat in 7-by-11-inch coffeecake pan. Set aside.

Streusel: (MY FATHER'S FAVORITE!)
1/2 cup sifted flour
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, room temperature

Mix all until ingredients are combined and crumbly.

To prepare filling, combine apples, sugar and cinnamon. Add more sugar, as needed, if apples are tart. Mix well.  Spread filling into prepared crust and top with streusel. Bake in preheated oven 45 to 50 minutes or until done. 10 to 12 servings.

Schaum Torte: (My Mother Loves this and made it all the time!)
This meringue-like German classic is filled with fresh berries, ice cream and whipped cream.

6 egg whites, at room temperature
2 cups sugar (divided)
1 teaspoon vanilla extract
1 teaspoon vinegar
1/2 teaspoon baking powder
1/4 teaspoon salt
Ice cream
Sliced fresh berries
Whipped cream

Preheat oven to 275 degrees.  Grease and lightly flour 2 large cookie sheets.  Beat egg whites in glass bowl until they form soft peaks when beater is lifted from whites.  Beat in 6 tablespoons sugar, 2 tablespoons at a time, until thoroughly incorporated.  Add vanilla, vinegar, baking powder, salt and remaining sugar, beating constantly.  Drop 12 spoonfuls of mixture on prepared sheets, 3 inches apart and forming each into a mound 3 inches in diameter.  Bake in 35 to 40 minutes or until dry to the touch.  The meringue should be firm when touched with your finger.  Turn off oven, keeping door closed, and let cool completely.  When cool, remove tops by slicing horizontally with a serrated knife.  Fill bottoms with ice cream, cover with fruit and top with whipped cream. Replace tops.

Cream Puffs: (Wisconsin's Favorite)
These are favorites at county fairs and the Wisconsin State Fair.  Thousands and thousands are sold.

1 cup water
1 cup (1 stick) butter
1/4 teaspoon salt
1 cup flour, sifted
4 eggs
1 egg yolk, lightly beaten
2 Tablespoons milk
2 cups whipped cream filling
Sifted powdered sugar

Preheat oven to 375 degrees.

Place water in a heavy pan.  Cut butter into small pieces and add to water along with the salt.  Add salt.  Heat over medium low heat so butter melts before water boils.  Bring water to a boil.  When water comes to a boil, immediately remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball (bottom of pan will still have a film of flour).  Let dough rest 10 minutes.  Beat in the 4 eggs, one at a time. Dough should be stiff but smooth.  Immediately drop 1/4 cupfuls of dough 3 inches apart on greased and floured baking sheet.  Combine egg yolk and milk in small bowl. Brush each puff with the egg yolk mixture.  Bake in a preheated oven for 35 minutes until puffed, golden brown and firm.  Cool puffs on wire racks, pricking each with toothpick to allow steam to escape; or leave them in turned-off oven with door slightly ajar for 1 hour.  Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.  The puffs must be cool and firm before you fill them with whipped cream mixture.

Cut off tops and fill bottom of puffs with whipped cream mixture.  Replace tops of puffs and sprinkle with powdered sugar. Makes 10 to 12 cream puffs.

Whipped cream mixture:
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
1 teaspoon sugar

Chill bowl and beaters. Beat cream in bowl, adding vanilla and sugar when soft peaks begin to form.  Stop beating just before cream gets stiff.

Kringle (Danish Pastry)
Racine, in the southeastern part of the state on Lake Michigan, has a large population of Danish descent.  Kringle is without a doubt their crowning achievement.

3/4 cup butter
1 large egg
2 cups sifted all-purpose flour
1/2 tsp. lemon extract
1/4 cup lukewarm milk
1/2 tsp. salt
1/4 cup sugar
1/4 cup warm water
1 package or cake yeast

Divide butter in half and spread each half on waxed paper to an 8x8 inch square. Chill. Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract, and egg. Mix well. Add flour and mix until smooth. Roll dough on well floured board to an 8x12 inch rectangle. Place one piece of chilled butter onto two thirds of the dough. Fold uncovered third of dough over the middle third, then fold the remaining third over the top. Again, fold one end over middle third, and fold the remaining third over top, making a square of nine layers. Wrap in waxed paper and refrigerate for 30 minutes. Remove dough from refrigerator and again roll to an 8x12 inch rectangle. Add chilled butter and fold the same way. This will make a total of 18 layers. Refrigerate 2 hours.

Cut dough into 2 equal squares. Lightly roll one piece at a time, until each piece is about 20x6 inches. Spread center third of dough with butterscotch filling (see following recipe), then add fruit, nuts, raisins, and so on as you like. You can also fill pastry with jam. Fold one of the long edges to the middle, moisten other edge and fold over the top to cover filling. Seal well. Put kringle on greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous circle. Flatten dough with hands. Cover kringle for one hour at 70 degrees (room temperature). Bake at 350 degrees for 25-30 minutes or until golden brown. Cool, then ice with mixture of powdered sugar and water.

Baked Lemon Pudding:
This is a comfort-food dessert made by practically every Wisconsin grandma.
 
2 eggs, separated
1 cup white sugar
1/3 cup flour
1/3 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1/2 teaspoon grated lemon rind
1 tablespoon melted butter
1 cup milk

Separate eggs; beat egg whites until soft peaks forms, add 2 tablespoons sugar and beat whites again until stiff and glossy. In separate bowl, sift remainder of sugar with flour, baking powder and salt. Beat egg yolks until light and lemon-colored; add lemon juice and rind, melted butter and milk. Add sifted dry ingredients and beat until smooth and light. Fold in egg whites; pour into greased 1 1/2 -quart casserole. Set casserole dish inside baking pan and pour hot water into pan until it reaches halfway up the sides of the casserole. Bake until firm at 375 degrees for 40 to 45 minutes.

The perfectly baked pudding will have a fluffy cake top and a bottom layer of smooth lemon sauce.

Maple Baked Apples: (The Poodle of my dessert listings!)
Wisconsin's fall bounty includes apples, walnuts, and maple syrup.  All three come together in this super-fragrant dessert.

4 apples, peeled, cored, and cut into halves

1 1/2 c. flour

1/4 c. sugar

4 Tbsp cinnamon

1 1/2 c. maple syrup

1 c. walnuts

Combine the flour, cinnamon, and sugar in a bowl. Roll the apple halves in mixture until well coated. Place apples in a 9x13 pan. Pour syrup over the apples, and top with walnuts. Bake at 325 for 25 - 30 minutes. Top with ice cream and serve warm.

Butterhorns:
Many of us remember our Grandparents slaving away in the kitchen. They would just pump out these great old world delights.  Butterhorns are an example of them.

2 packages dry yeast
3/4 cup warm water
4 cups flour (about)
1 cup (2 sticks) butter, room temperature
1/4 teaspoon salt
3 Tablespoons sugar
1 cup milk
3 egg yolks
Powdered sugar frosting

Dissolve yeast in warm water. Set aside.

Combine 4 cups flour, salt, and sugar in bowl.  Cut in butter.  Make a nest in the flour mixture.  Scald milk, then cool slightly.  Beat egg yolks and add to milk.  Add reserved yeast to yolk-milk mixture.  Pour the liquid mixture into nest in flour mixture and mix.  Sift flour additional over dough and knead until batter no longer sticks to hands.  Put into a arge,
greased bowl and cover with a towel.  Let rise to double in bulk (about 1 hour) in slightly warm place, away from drafts. Punch down, then refrigerate overnight.  In morning, divide dough into 3 parts.  Roll each part out to 1/3-inch thickness on lightly floured board.  Cut into 2-inch squares and roll up, corner-to-corner.  Place on greased and floured cookie sheets. Leave room between butterhorns, as they will spread. Cover lightly with wax paper and tea towel. Let rise until doubled in bulk, 45 to 60 minutes, in warm, draft-free area.  Preheat oven to 350 degrees. Bake 15 minutes or until light brown. Remove from oven and cool slightly, then frost.. Makes about 2 dozen.

Frosting:

(So simple, so comforting. Try it before spending money on a Psychiatrist!)
1 cup powdered sugar
Enough milk or half-and-half cream to make a glaze
1/2 teaspoon vanilla extract

Mix all ingredients until smooth.

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I got many submissions and realized that someone was snagging these from another site. The owner of the site, listed below was gracious in letting us use them. So thank you to Jim at the Bratwurst pages.  Some of the commentary was his, some I added as I felt jogged by the recipe. His site is an awesome connection to the spirit we are trying to capture and he has many fine links. His link is below here in red.

http://www.bratwurstpages.com