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Where there are good times and good friends...there is good food.From Green Bay to Grantsburg, Bayfield to Burlington, Cudahy to Cassville, ninety-five of the leading cookbooks from the Badger State have contributed a delicious variety of recipes to create this remarkable collection. These favorite recipes from cooks all over Wisconsin will entice you to put on your apron, get out your pots and pans, and relish in the home-cooked good taste of Wisconsin cooking.
Included in the more than 400 recipes are delightful dishes such as Football Stew, Wisconsin Beer Cheese Soup, Almond Kringle, Brownie Swirl Cheesecake, Beer Batter Fish, and Mom's Toasted Oatmeal Cookies. They are certain to become your family favorites, too.
Best of the Best from Wisconsin is one of 50 volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series continuing the tradition of Preserving America's Food Heritage. "These are recipes of the people, for the people. They are recipes for the foods that people love to eat." —Myrna Collins, Post-Crescent
- Edited by Gwen McKee and Barbara Moseley
- Comb bound
- Soft cover
- 288 pages
- 6 x 9 inches
- Illustrations
- Photographs
- ISBN-10: 0-937552-80-1
- ISBN-13: 978-0-937552-80-3
- Language: English
- Publisher: Quail Ridge Press (©1997)
Beer & Cheese Spread
Since the 1960s when it was brought to Kavanaughs’, Madison, by a member of the staff, this spread has been featured at the restaurant and is a favorite of our guests.
2 cups shredded, sharp Wisconsin Cheddar cheese
2 cups shredded Wisconsin Swiss cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1 small clove garlic, minced1/2 - 2/3 cup beerCombine cheese, Worcestershire sauce, mustard, and garlic. Beat in enough beer to make spreading consistency. Serve on assorted crackers or rye bread. Yields 2 cups.
Contributed by Our Best Cookbook 2
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