This amount of sauce will generously serve about 40 hungry club members. If you make it for home or camp use, ladle it into meal-size containers, freeze and it's ready to go when you are. But if you do serve it at a gathering of the clan, be prepared to be appointed Clubhouse Cook for Life! Use caution in cooking the spaghetti. Many people overcook pasta to the consistency of something that might be found in a bait box -- this is unforgivable! Ingredients 3 pounds lean ground deer, … [Read more...]

My wife, Kathy, and I tossed together this recipe while on a family camping trip in northern Wisconsin. The walleyes were biting, and we soon longed for an alternative to fried fish. We prefer walleye because it has flaky meat with little fishy flavor. It's an easy meal to cook over a campfire or barbecue grill and has become a favorite of guests in our home. We make each packet of foil in a serving size for two, then place a packet between each couple. The husband-wife way to eat is right … [Read more...]

What snack might you take with you when you go rock hunting? Rock candy, of course! Did you know that you could make your own rock candy (or candy crystals, as they are sometimes known)? Directions Pour half a cup of water into a saucepan, and bring it to a boil. Add about a cup of sugar to the water, spoonful by spoonful, stirring so that the sugar completely dissolves. Keep adding the sugar until it is a clear syrup. Take care that the syrup doesn't boil over (have your parents … [Read more...]

This crunchy, salty, addictive snack will wow you, your friends and family far out of proportion to how much time and effort it takes to prepare it. Directions Place a flat-bottomed strainer in a small cast-iron pan and heat 1/2 inch of vegetable oil. Heat the oil until a kernel of wild rice, dropped in the strainer, sizzles and expands to about double its length and width in less than 5 seconds. (It will look a bit like a plump, brown-speckled worm). Cook 1 tablespoon of wild rice at a … [Read more...]

The delicious flavor of this grand dish goes well with duck, goose or any wild game entree. Serves 4 to 6. Ingredients 1 cup wild rice, washed, soaked and drained 2 cups beef or chicken broth 1 (10 ounce) can mushroom bits and pieces 2 tablespoons chopped onion flakes 3 tablespoons butter Salt and black pepper to taste Directions Combine rice and broth in saucepan. Simmer, covered, until rice is tender and liquid is absorbed, stirring occasionally. Saute mushrooms and … [Read more...]

Stovetop Method Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water, salted to taste, in heavy saucepan. Return water to boil; stir. Reduce heat and simmer, covered, 30-45 minutes or just until kernels puff open. Uncover. Fluff with table fork. Simmer 5 additional minutes. Drain any excess liquid. For chewier texture cook for less time. Yield: 3-4 cups cooked wild rice. Oven Method Wash 1 cup uncooked wild rice thoroughly. Combine with 3 cups water in a covered 2-quart … [Read more...]

If you can't find one of these ingredients, substitute what you can find. You can add dandelion blossoms if you use only the yellow part and strip off the green petals. In some locations, you will have morels or puffballs available. Ingredients 2 cups chopped wild onion bulbs and tops 2 cups torn sheep sorrel leaves 2 cups plantain leaves, shredded 1 gallon chickweed, shredded 1 cup tender greenbrier shoots 2 cups violet leaves, chopped 1 cup violet or redbud flowers or … [Read more...]

Who can resist eating some new fallen snow? You can concoct a tasty treat from snow called, logically enough, snow ice cream! Two recipes follow, the first using snow as the main ingredient, the other using it as the freezing agent. Snow Ice Cream Recipe #1 Into a bowl of clean snow, sprinkle some granulated sugar and some vanilla extract and a bit of milk or cream to make a slushy treat. Eat it with a spoon or sip it through a straw as it melts. Snow Ice Cream Recipe #2 Into an aluminum can … [Read more...]

Bread, in one form or another, has been a staple of human diet for more than 10,000 years. This fact was documented when charred bits of loaves -- baked in the Stone Age -- were unearthed in the ruins of the Swiss Lake Dwellers. The 1936 expedition of the Metropolitan Museum of Art discovered the remains of loaves, which, through laboratory analysis, proved to be 35 centuries old. They were found in Egypt's Asasif Valley on the site of the Raameses temples. Today, we enjoy nearly a … [Read more...]

Did you know that Wisconsin is the nation's top cranberry-producing state? Here is a Prize-Winning Recipe From Eagle River, Wisconsin's, Annual Cranberry Fest. 2 lbs. ground beef 1/2 cup water 2 eggs 1 cup finely crushed cracker crumbs 1 envelope regular onion soup mix Mix together the above, and shape into meatballs. Brown in a skillet, then mix together: One - 16 oz. can sauerkraut, drained and snipped 2 cups of water One - 8 oz. can cranberry sauce - whole or strained l/3 … [Read more...]