2 sticks butter (softened)
2 Cups Heavy whipping cream
2 Cups ( 5oz)Parmesan cheese (grated)
1 Cup Crappies cooked & flaked
½ Cup Bacon cooked & crumbled
1 Box Fettuccine noodles
Salt & Pepper to taste
Basil leaves
In large pan mix butter, cream, fish, Parmesan cheese leave sit. Cook noodles in salt water until done. Drain. Place noodles in butter mixture mix well. Sprinkle with bacon & basil once on plates and serve.
Shanghai Noodles
6 oz. uncooked Oriental ramen noodles or angel hair pasta
1 pkg. (16 oz.) Johnsonville® Smoked Bratwurst, coin-sliced
1 pkg. (16 oz.) frozen stir-fry vegetable blend
1 Tbsp. water
1/4 c. stir-fry sauce
2 Tbsp.apricot jam
1 tsp. sesame oil, optional
1 Tbsp. sesame seeds, toasted
Prepare noodles according to package directions; drain (discard seasoning packet). Meanwhile, in large skillet or wok, combine the bratwurst, vegetables and water. Cover and cook over medium-high heat for 5-8 minutes or until hot. Combine the stir-fry sauce, jam and sesame oil; add to vegetable mixture. Stir-fry for 2-3 minutes or until vegetables are crisp-tender. Serve over noodles; sprinkle with sesame seeds.
Walleye Sandwiches
½ Cup Mayo
3 Tbsp pickled jalapeño (finely chopped)
1 Lemon peel (grated)
4 Walleye Filets
4 Hamburger buns or hot dog (toasted)
1/3 Cup Panko breadcrumbs
1 Tbsp butter melted
½ tsp Babe Winkelman’s Savory Season All
½ tsp Babe Winkelman’s Three Pepper Garlic
Lettuce
Tomato Sliced for garnish on sandwich
Preheat broiler, in small bowl combine mayo, jalapeños, lemon grated, Spread onto toasted bun, set aside. Arrange fish on foiled baking dish spread remaining mayo mixture on fish. In bowl mix breadcrumbs, butter and seasoning now sprinkle this on the fish. Broil till fish cooked and toasted about 5-7 minutes. Place on buns and dress them with tomatoes and lettuce.
Hearty Baked Beans
1 Can 15 oz Pork & Beans (undrained)
1 Can 15 ½ oz Kidney beans (rinsed & drained)
1 Can 15 ½ oz Great Northern Beans (rinsed & drained)
1 Can 15 oz Hot Chili Beans (undrained)
1 Can 15 ½ oz Butter Beans (rinsed and drained)
1 Pound ground venison (fried & drained)
1 ½ Cup brown sugar packed
1 ½ Cup Cheddar Cheese (cubed)
½ Cup Ketchup
1 Onion medium (chopped)
Fry Venison and drain. Transfer in to large bowl and mix all ingredients. Put in greased shallow 3 quart baking dish. Bake at 350 degrees uncovered for 1 hour or until bubbly.
Perfect Side Dish
2 cups uncooked spiral pasta
¼ cup each finely chopped, purple onion, celery, green pepper, sweet red pepper and broccoli flowerets
3 hard boiled eggs (diced)
3 Tbsp black olives (chopped)
¼ tsp garlic powder
¼ tsp dried basil
4 Tbsp Ranch dressing
2 Tbsp Italian dressing
Salt & pepper taste
Parmesan Cheese grated
Cook pasta according to package drain and rinse in cold water. In large bowl combine pasta and rest of the ingredients add dressing toss to coat. Refrigerate until ready to serve. Sprinkle grated cheese over salad before serving.
Fresh Tuna Salad
Tuna-Cooked and Flaked
2 tbsp of minced onion
2 tbsp sweet peppers
2 tbsp fresh cilantro
2 tbsp fresh lemon juice
3 tbsp of mayonaise
1 raw tomato
Mix with a spoon, serve with bread or chips. Enjoy!
Cajun Catfish
1 Cup flour
2 tsp Northwood’s Grill Seasoning
1 ½- 2 pound catfish filets
4 Tbsp butter
12 oz cheese filled tortellini
1 stick butter
1 Cup heavy cream
1 Cup broccoli flowerets (steamed)
1 Cup grated Parmesan cheese
Preheat oven to 190 degrees. Bring pot of water to boil. In mixing bowl combine flour and ½ of Cajun seasoning. Season fish with other half of Cajun seasoning. Dredge in to flour. Fry over medium heat in 4 tbsp butter, brown on both sides. Place into oven till ready with rest of fish. In boiling water simmer tortellini noodles until done. Drain. In same pan that we fried the catfish in add a stick of butter & heavy cream to a quick boil. Reduce heat add tortellini, broccoli, cheese and then place over fish filets on plate.
Thermos Chowder
1 large onion (chopped)
2 Cups carrots (chopped)
2 Celery ribs (chopped)
¾ cup butter
2 10 ¾ oz condensed cream of potato soup (undiluted)
1 ½ -2 cup cooked and flaked small mouth or any mild fish
3 Tbsp cornstarch
1 Quart Half & Half
1 tsp Northwood’s Grill Seasoning
1 Cup bacon (cooked & crumbled)
Salt & Pepper to taste
In large saucepan sauté butter, onion, carrots, celery, until tender. Stir in soup, fish, bacon & seasonings. Combine cornstarch and small amount of Half & Half until smooth. Stir in soup, add remaining cream bring to a boil. Cook for 3-5 minutes. Send with Babe in his Thermos for a fishing trip with sliced bread.
Brown Trout Cure
1 Cup water
1 Cup Dry White Wine
1 ½ Cup Sugar
¾ Cup Kosher salt and regular salt ½ & ½
¼ Cup Pickling spice
1 Tbsp Pepper Corns
1 Tsp Cloves
½ Tsp Babe Winkelman’s Savory Season All
Bring water and wine to a boil over medium heat. Add sugar, salt until dissolved reduce to simmer. Put pickling spice, cloves, pepper corns and Savory Season All into cheesecloth and tie, put into liquid cover and simmer for 5 minutes. Turn off heat cover and let sit 30 minutes. Remove cheesecloth; immerse fish in cooled solution for 1-2 hours before smoking or placing on hot grill.
Food for the Boat
Homemade Jerky
Chex mix
1 box Rice Chex Cereal
1 Box Cheerios
1 Cans Shoe String Potatoes
1 bag 14 ½ oz Bugles
24 oz peanuts cocktail
Seasoning
1 ½ Tsp garlic salt
1 ½ Tsp celery salt
2 Tsp Babe Winkelman’s Savory Season All
1 ½ Tsp Accent
3 Tbsp Worcestershire Sauce
1 ½ Cups Oil
M&M’s 1 bag
Place Cereals, shoestring potatoes, bugles and peanuts in a big bag. Mix seasonings and oil pour over cereals mix well. Pour in to a roasting pan bake at 200 degrees for 2 hours. Every 20 minutes dump into brownbag shake place back into oven and then cool. Add M&M’s.
Crappie Appetizer
½ Cup finely chopped Shallots
2 Cloves garlic (minced)
2 Tbsp plus ¼ cup olive oil (divided)
1 ½ Cups cooked Crappie (flaked)
½ Cup chopped seeded Plum Tomato
1 ½ tsp fresh basil (minced)
¾ tsp fresh oregano (minced)
½ tsp lemon peel
Italian bread 6 to 8 slices
In a skillet sauté shallots and garlic in 2 Tbsp olive oil, add fish, tomato, basil, oregano and lemon peel. Cook and stir 5-7 minutes, longer if needed. Remove.
Brush both sides of bread with remaining olive oil. In another skillet toast bread so it’s brown on both sides, cut in half and place fish mixture on top and serve.
Walleye Wild Rice Soup
1 Cup wild rice (cooked)
1 Can evaporated milk
2 Cans Cream potato soup
2 Cans Cream of Chicken Soup
1 Cup cooked bacon (cooked & crumbled)
1 ½ Cup Velveeta cheese
1 ½ Cup Walleye (flaked)
Salt and pepper
1 Tsp Babe Winkelman’s Lemon Zest Fish Seasoning
1 Tsp Babe Winkelman’s Three Pepper Garlic Seasoning
1 Can Chicken Broth
Place rice, milk, soups, bacon, fish, and cheese in kettle. Add more milk if to thick or 1 can chicken broth.
Serve in bread bowl, sprinkle with parsley.
