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Saturday, July 20, 2013

Wisconsin Favorite Recipes

Savor Badger State flavors -- cranberries, cheese, bratwurst and more -- recipes from Wisconsin cooks.

Brats and Cheddar Chowder
2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped 
1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
1/3 cup all-purpose flour
1 cup whole milk, half-and-half or light cream 
1 teaspoon caraway seeds, crushed
1/4 teaspoon ground black pepper
10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst.  Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Macaroni and Cheese Perfection
1 1/4 cups dried elbow macaroni
1/3 cup chopped onion
4 teaspoons butter or margarine
4 teaspoons all-purpose flour
1/8 teaspoon pepper
1 1/2 cups milk
1 3/4 cups shredded Swiss cheese (7 ounces)
2 tablespoons butter or margarine
1/3 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
fresh thyme sprigs (optional)
Cook macaroni in unsalted water according to package directions until tender, but still firm. Drain well.
In a medium saucepan, cook the onion in the 4 teaspoons butter or margarine until tender, but not brown. Stir in the flour and the pepper. Add the milk all at once. Cook and stir until the mixture is slightly thickened and bubbly. Remove from heat. Add the cheese, stirring until melted (the mixture may appear slightly curdled). Stir in the cooked macaroni. Transfer the mixture to a 1-1/2-quart casserole.
In a small saucepan, melt the 2 tablespoons butter or margarine. Stir in the bread crumbs and Parmesan cheese. Sprinkle atop macaroni mixture.
Bake in a 350 degree F oven for about 20 minutes or until heated through. Let stand for about 5 minutes before serving. If you like, garnish the casserole with fresh thyme.

Crimson Slaw
1/3 cup olive oil
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons dry red wine, optional
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
4 cups shredded red cabbage (1/2 of a medium head)
1 6 - ounce package dried cranberries
1/4-1/2 of a medium red onion, thinly sliced
For vinaigrette: In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
In a large bowl, toss together cabbage, cranberries and onion. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. Makes 6 side-dish servings.

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