1½ sticks butter, softened
1½ cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites
¾ cup milk
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

3 cups fresh rhubarb, chopped
1 ½ cup sugar
2 eggs beaten
¼ tsp. salt
2 tbs. Whole milk
3 tbs. flour
¼ tsp nutmeg
1 tbs. butter

Preheat oven to 400 degrees.

3 lbs. Fresh Walleye
1½ cups Yellow Cornmeal
1½ cups all-purpose flour
1 teaspoon black pepper
2 tablespoons Old Bay Seasoning
Vegetable Oil to fry fish

Rinse Walleye Filets in cold water.

Mix yellow cornmeal black pepper and Old Bay Seasoning. Roll Walleye Filets in the cornmeal mixture to coat the fish, place in hot skillet of oil and fry until golden brown, or until fish is white and flaky. My Father loves Walleye cooked this way.

Another way to fry Walleye is to roll Filets in flour mixed with Old Bay Seasoning. Fry until golden brown or fish flakes easily. This is the way my Mother prefers her Walleye cooked.

1. Place the cornmeal, flour, baking powder, salt, and sugar in a large bowl and mix together. In a separate bowl, mix together onion, green onion, egg, vegetable oil, and milk. Add wet ingredients into the dry ingredients a little at a time.

2. Pour about 1½ inches vegetable oil in the bottom of a skillet, and heat to 375 degrease. Drop the batter by tablespoonfuls into the hot oil and fry, a few at a time, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Serve hot and enjoy.

1. Cut ribs into 2 or 3-rib portions.

2. In a 6 quart Dutch oven, place ribs in enough water to cover. Heat water to boiling over high heat. Reduce heat to low.  Cover and cook for 35 minutes; drain.

3. In a 1 quart saucepan, combine soup mix, ketchup, water, molasses, brown sugar, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook for five minutes, stirring occasionally.

4. On a preheated grill, place ribs above coals and grill uncovered, 30 minutes, turning often and basting with barbecue sauce.

Start by making the dressing, Slice the red onion into medium slices, and separate the rings. Squeeze the 4 limes and pour the juice over the sliced onions. Add the olive oil and refrigerate, in a sealed container, the red onion will turn the lime juice a beautiful pink color.

Prepare the watermelon by cutting into bite sized pieces; drain any excess juice from the melon. Chop the two bunches of fresh parsley in small pieces, and add to the watermelon. Drain the liquid off the two cans of black olives and add them to the melon and parsley, crumble the feta cheese and mix with the melon mixture. Refrigerate for one hour. Shake the dressing to mix and pour over the salad, serve cold and enjoy.

Mix water, vinegar, beer and old bay seasoning together, and bring to a boil. Cut the sausage into about 3" pieces and add to the pot. Break the corn in half and place the cobs in the boiling mixture, cut the potatoes in quarters and add them to the boiling mixture as well. Boil till the potatoes are just tender, about one hour.

Add the clams, shrimp and crab leg clusters to the pot, boil for about 8 to 10 minutes. Remove from heat.

Arrange the sausage, crab legs, clams, shrimp, corn and potatoes on large platters serve with lemon wedges and melted butter.

Slice tomatoes about ¼ inch thick, set aside, slice mozzarella cheese ¼ inch thick. Pick fresh basil from the garden or purchase from the market. The night before making your salad, wash the basil in cold water and place it between paper towels, refrigerate over night.

Arrange a layer of tomatoes on a platter, then a layer of fresh mozzarella, and then a piece of basil on every piece of cheese, repeat the rings until platter is full. Shake Italian seasoning over the platter and refrigerate for 1 hour. Drizzle the balsamic vinaigrette dressing over platter and serve.

In a medium pot melt the butter over a medium heat. Add the onion, celery, carrot and potato, and sauté 5 minutes. Add the garlic and sauté for 5 more minutes. Stir in the water and salt, bring to a boil. Reduce heat to low and simmer 30 minutes.

Stir the pumpkin, honey and ginger into the soup; cook, uncovered, stirring occasionally, 20 minutes. Add the milk.

Transfer soup to the blender and puree. Pour into a clean pan and reheat gently. Serve hot and serve with some crusty bread.

Marinate pork loins in olive oil, rosemary, thyme, and ½ tablespoon pepper. Remove and place in baking dish. Blend butter, horseradish and remaining pepper together and place on the pork loins. Bake at 350 degrease for one hour or until done and golden brown. Serve with a teaspoon of the prepared horseradish and fresh vegetables.

Slice parsnips in thin slices length wise, melt the butter in large skillet, add the sliced parsnips. Slowly simmer the parsnips until they turn a little brown. Finish off with salt and pepper to taste and serve hot.

Pre-Heat oven to 350 degrees. Lightly grease and flour the pumpkin pans, set aside.

Beat butter in medium mixing bowl on medium until creamy. Beat in the sugars and the eggs until smooth. Add milk, pumpkin and vanilla and mix well, and set aside.

Combine flour, baking powder, baking soda and all spices together. Mix dry ingredients to the pumpkin mixture beat until creamy. Pour batter into prepared pans. Bake for 25 minutes or until a tooth pick tests clean.

Cool on baking racks until cool. Remove from mold pans and decorate with your frosting. This makes about 12 mini pumpkin cakes.

Pop popcorn and set aside.

Melt margarine, add marshmallows and food coloring. Stir together until all marshmallows are melted. Pour mixture over popcorn and mix well, form into balls. Place balls on waxed paper and let cool.

Wrap each Popcorn ball in plastic wrap and store in a large bowl. This is a great treat for the kids and the adults too.

Preheat oven to 425 degrees. Put the beef in a roasting pan, spread with butter, and season with salt and pepper. Roast for 30 minutes, then remove from oven, and set aside.

Heat the oil in a pan over a medium heat. Add the garlic and onion and cook, stir for three minutes. Stir in the mushrooms, sage, and salt and pepper to taste, and cook for another 5 minutes. Remove from heat.

Roll out the dough into a rectangle large enough to enclose the beef, then place the beef in the middle of the dough and spread the mushroom mixture over it. Bring the long sides of the dough together and seal them with the beaten egg. Tuck the short ends over and trim the excess away and seal with the beaten egg. Place on a cookie sheet, seam side down. With a sharp knife make two slits on the top.

Decorate with dough shapes and brush with the beaten egg.

Bake for 40 minutes, if it begins to brown to quickly cover with foil. Remove from oven, cut in to slices, and serve hot.

I prefer this to be served about a medium doneness. This is a great meal for a cool November evening with friends. This will serve about 6 to eight guests.

In a bowl, dissolve yeast and 1 teaspoon sugar in water, let stand for 5 minutes. In a mixing bowl, cream butter, shortening, salt, and remaining sugar. Add boiling water; Cool to 110 to 115 degrees. Add the yeast mixture and the eggs; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about one hour.

Punch dough down. Turn onto a lightly floured surface; divide the dough in to thirds. Divide each portion into nine pieces each, and shape into balls. Place in three 9" round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool in pans on wire racks. This makes 27 rolls.

When I make my yeast rolls I usually make a double batch because no one can eat just one. Serve them hot with butter and you too will go back for more. If you have any left over, place the rolls in an airtight bag and store for the next day. Heat in the microwave oven in the plastic bag and they taste like you just pulled them out of the oven again. You may try these for your Thanksgiving dinner this year.

Preheat oven to 350 degrees.

Preheat oven to 375 degrees.