WELCOME TO RECIPE ARCHIVES II

Fresh Spinach Salad... 2 bag fresh spinach leaves... 3 hard-boiled egg, chopped... 4 slices bacon, fried and crumbled... 8 sliced fresh mushrooms... 1 large purple onion sliced thin... Clean fresh spinach; blot with a paper towel. Place in a plastic bag and refrigerate until crisp. Break spinach leaves if needed. Fill individual salad bowls with the desired amount of spinach. Sprinkle each of the other items over the spinach. Makes 4 servings.

Bacon Buttermilk Dressing... 6 slices bacon, diced... 1 cup mayonnaise... 1 cup buttermilk... 2 tablespoons minced scallions... 1 tablespoon minced fresh chervil... 1 teaspoon minced garlic... 1/2 teaspoon freshly ground black pepper... 1/4 teaspoon salt... 1/4 teaspoon paprika... dash Tabasco ... Sauté bacon in a skillet until crisp. Drain on paper towels. In a mixing bowl, whisk together remaining ingredients. Add bacon. Cover and refrigerate at least 1 hour. Makes 2 cups. Can be cut in half.

1/2 Cup Soy Sauce...2 tbls brown sugar...1/2 Cup Bourbon...1/2 tsp ground ginger...1/4 Cup Worcestershire Sauce...1 1/2 tbls minced garlic Marinate beef for 6 hours. Coat with 2 tsp. fresh cracked black pepper. Sear on all sides and grill to your taste. Use on London Broil, Tenderloin or Sirloin. It makes it really tender and juicy.

2 sticks margarine... 2 cups flour... 1 cup pecans chopped... 1/2 cup powdered sugar...

FILLING: 2 8 oz pkgs cream cheese... 2 cups whipped topping... 2 cups powdered sugar... 2 cups cooked sweet potato puree...

TOPPING: Whipped topping... Pecans chopped... Melt margarine, add flour, nuts and sugar. Press into 9 X 13 inch baking pan. Bake 15 minutes at 375 degrees or until lightly browned. Combine filling ingredients, mix well and spread over cooled first layer. Top with a layer of whipped topping and sprinkle with chopped pecans.

Many Americans with German roots can trace their immigrant forefathers to Wisconsin. The following stew is made with one of the products the Germans made Wisconsin famous for - beer. The stew is best made a day ahead and served German style, with buttered noodles sprinkled with a few poppy seeds. 3 pounds stewing beef, cut into 1-inch cubes... salt and freshly ground pepper... 3 tablespoons unsalted butter... 1 tablespoon vegetable oil... 1 large onion, chopped... 1 large garlic clove, minced... 2 tablespoons all-purpose (plain) flour 1 cup beef stock... 1 1/2 cups dark beer... 1 1/2 tablespoons dark brown sugar... 1/4 cup of red wine vinegar... 1/4 teaspoon chopped fresh thyme or pinch of dried thyme... 1 tablespoon chopped fresh parsley... (optional)Preheat the oven to 350 degrees.  Pat the beef cubes dry with paper towels.  Sprinkle well with salt and pepperHeat 2 tablespoons butter with the oil in a large heavy pot or Dutch oven over medium-high heat.  Saute the meat, a few pieces at a time, until well browned and transfer to a plate.Add remaining tablespoon of butter to the pot and reduce the heat to medium-low.  Add the onion; cook for 1 minute.  Add the garlic; cook for 4 minutes longer.  Stir in the flour.  Cook, stirring constantly, for about 2 minutes.  Whisk in the stock, scraping the sides and bottom of the pot.  Add the beer, sugar, vinegar, thyme and meat.  Heat to boiling.Cover and bake in the oven for 1 1/2 hours.  Let cool. Refrigerate over night. Reheat, covered, on top of the stove and sprinkle with parsley before serving. (I've served this dish on the day it was made and it is still delicious!) ~ Serves 6 ~

4 c Peeled, cored, chopped... Sweet apples such as Crispin, red or Golden Delicious... 1 c Chopped nuts... 2 c Flour... 2 c Sugar... 2 tsp Baking powder... 2 tsp Cinnamon... 1 tsp Salt... 2 Eggs... 1/2 c Vegetable oil... 2 tsp Vanilla... Cinnamon Sauce (recipefollows) Preheat oven to 375. Butter and flour a 9x13-inch pan. Combine apples with nuts in a large bowl and sift dry ingredients over top. Mix eggs, oil and vanilla together. Add to the apples and flour mixture and mix until well blended. Bake in prepared pan for 35 to 45 minutes or until tester inserted in the center comes out clean. Cool. Serve with Cinnamon Sauce. Makes 12 servings. CINNAMON SAUCE: Melt 3/4 cup butter in a small saucepan...Add 1 cup confectioners' sugar...1 teaspoon vanilla...1/2 teaspoon cinnamon...1/4 teaspoon nutmeg...and 1/2 cup water. Bring to a boil, then simmer until thickened, about 5 minutes. Cool and pour over individual servings of cake.

1 pound ground beef... 1 cup chopped onion... 6 cups water... 1 cup cubed peeled potatoes... 1 cup chopped tomatoes... 1 cup shredded cabbage... 1 cup chopped carrots... 1/2 cup chopped celery... 1/4 cup long grain rice... 1/2 teaspoon dried basil... 1/2 teaspoon thyme... 1 bay leaf... 1/4 teaspoon pepper... 5 teaspoons grated parmesan cheese... In dutch oven, cook meat, onion until meat is brown and onion is tender; drain.Add next 11 ingredients, bring to a boil. Reduce the heat; cover and simmer for 1 hour. Discard the bay leaf. Sprinkle each serving with 1/2 teaspoon of parmesan cheese.

3/4 cup margarine... 1 box German chocolate cake mix... 3 cups small marshmallows... 6 oz. butterscotch chips... 1 1/2 cups flaked coconut... 1 cup chopped nuts... 1 can sweetened condensed milk... In oven, melt margarine in 15 x 10 pan. Sprinkle remaining ingredients over. Bake at 350° for 25 minutes.

~SPRING RASPBERRY CAKE~

INDEX