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6 Ingredients or Less Recipes

Sweet and Sour Sauce

1 T. butter

1/4 Vidalia onion, chopped

10 oz. chunk pineapple with juice

2 T. honey

2 T. catsup

2 T. Famous Dave's Rich and Sassy barbecue sauce

In a skillet, melt the butter and sauté the onion with pineapple only; reserve the juice. When the onions and pineapple begin to turn light brown and caramelize, add the honey, catsup and barbecue sauce. Mix well and then add in the pineapple juice. Simmer to desired consistency. Use with pork or chicken or chicken nuggets. Serves 2.

Lori D. Peterson

Cloquet

Gertie and Ollie's Ice Cream for Dogs

32 oz. plain yogurt

1 mashed banana

1 c. canned pumpkin

2 T. peanut butter

2 T. honey

Mix all the ingredients into the blender. Pour the mixture into ice cube trays, Dixie cups or a Kong toy to freeze and serve.

Heather Givans

Duluth

Brandied Cranberries

1 bag cranberries, uncooked

1/2 c. brandy

1 1/2 c. sugar

Mix in a 9 x 13 inch pan. Cover and bake at 325 degrees for 1 hour.

Beverly Patronas

Duluth

Red Wine Vinegar Salad Dressing

1/2 c. oil

1 1/2 T. sugar

3 T. red wine vinegar

1 T. soy sauce

a dash of dry mustard

Combine all ingredients and shake in a small bottle. Serve over your favorite salad.

Christy Gardner

Duluth

Tartar Sauce

1 c. light Hellman's mayonnaise

a squirt of mustard

1 pickle, chopped fine

a squirt of bottled lemon juice

a dash of dill weed

salt and pepper to taste

Combine the ingredients and chill for at least 30 minutes prior to serving.

Tanya Lowney

Superior

Marinade for Beef, Venison, Chicken, Pork or Kabobs

1/4 c. yellow mustard

1 1/2 c. soy sauce

1/3 c. lemon juice

1/4 c. Worcestershire sauce

1 tsp. garlic powder

1 tsp. salt

1 tsp. black ground pepper

In a bowl add the first 5 ingredients and blend with a whisk. Add the salt and pepper. Marinade meat for 12 hours; drain off marinade. Leftover marinade, that has not been in the meat, can be refrigerated for up to 10 days.

Connie North

Duluth

Jezebel Sauce

1 - 8 oz. jar pineapple preserves

1 - 8 oz. jar apple jelly

1 - 5 oz. jar horseradish

1 to 1 1/8 can of dry mustard

1 T. coarse ground black pepper

Combine all the ingredients by hand or with a mixer. Serve with ham and cheese slices and crackers or over a block of cream cheese. This keeps well in the refrigerator for several weeks.

Marge Marsen

Duluth

Delicious Dumplings

1 c. flour

2 T. baking powder

1 egg

2 T. canola oil

3/4 c. milk

1 tsp. salt

Mix the egg, canola oil and milk together. Add flour, baking powder and salt. Drop by tablespoonful into boiling mixture whether it's water, stew, soup, etc. Cover and do not lift the cover for 20 minutes.

Claire W. Schumacher

Duluth

Pickled Beets

2 1/4 lbs. beets

1 quart vinegar

3 1/2 c. sugar

Wash the beets. Boil in lightly salted water (1 tablespoon salt to 1 quart water) for about 35 minutes. Pour off the boiling water and place the beets under running cold water. When cool, shell off the outer layer and slice. Bring vinegar and sugar to a boil. Place beets in vinegar/sugar solution and bring to a boil. Pour to hot quart canning jars, cover with clean lid and allow to cool.

Jane Aas

Duluth

Farmer's Market Basil Pesto

2 c. fresh basil, packed

1 tsp. salt

3 T. pine nuts

1/2 c. extra virgin olive oil

3 cloves fresh garlic or more to taste

1 c. freshly grated Parmesan or Pecorino cheese or to taste

Put the garlic in a blender or food processor and pulse for 2 to 3 seconds. Add the olive oil, pine nuts, salt and basil. Puree. The pesto can be frozen at this point if desired; add the cheese after it has thawed. Stir the cheese into the pureed mixture. Serve at room temperature over hot penne or bowtie pasta, topped with cheese or use as spread for crusty bread or crostini; spread on crust of homemade pizza or use as a spread on gourmet sandwiches.

Michele Wallerstein

Duluth

Dutch Honey

1 c. white sugar

1 c. dark Karo syrup

1 c. cream

Heat the ingredients but do not boil. Very good on pancake or waffles.

Delores Kovash

Duluth

Mom's Strawberry Rhubarb Jam

4 c. diced rhubarb

2 c. sugar

2 tsp. water

2 - 3 oz. pkg. wild strawberry Jell-o

2 - 8 oz. cans crushed pineapple with juice

Cook the rhubarb, sugar and water until soft. Beat with a beater on low to separate the rhubarb. Add Jell-o and pineapple with juice. Bring to a boil, simmer for 15 minutes. Pour into sterilized jars and freeze.

Brenda VanDell

Esko

Apple Sauce and Apple Butter

1 bushel of apples

water

Peel, core and cut apples into quarters. Put some of them in a large pot and add water to cover. Bring to a boil; simmer over extremely low heat. Stir. Keep adding apples as the sauce cooks down. When all the apples are in, stir occasionally and watch until the sauce is as you like it. First it will be chunky applesauce, then it will be smooth applesauce, then, if you keep at it, eventually it will be apple butter. But watch it very carefully then, because apple butter gets thick and might stick.

Georgianna Henry

Duluth

Katie's Dressed Up Hollandaise Sauce for Chicken or Steamed Greens

1 pkg. hollandaise sauce mix

1 c. water

2 T. Dijon mustard

3 T. sour cream or Tator Topper

1/4 tsp. cayenne pepper, optional

In a small saucepan on high heat, whisk the hollandaise mix with water until it thickens. Remove from heat, stir in the remaining ingredients. Serve over chicken, steamed greens, fish or whatever you wish.

Catherine Mensen

Duluth

Katie's Dressed Up Hollandaise Sauce for Fish or Seafood

1 pkg. hollandaise sauce mix

1 can Campbell's cream of shrimp soup

1 - 6 oz. pkg. frozen popcorn shrimp

1 to 2 tsp. fresh lemon juice

1/2 tsp. fresh dill

Prepare the hollandaise according to the directions on the packet. Remove from heat and stir in the remaining ingredients. Serve over jumbo shrimp, scallops and salmon.

Catherine Mensen

Duluth

Fresh Cranberry-Orange Relish

1 navel orange, about 8 oz., unpeeled and cut into small chunks

1 - 12 oz. bag cranberries, washed and stemmed

3/4 c. granulated sugar or Splenda

orange twist or whole cranberries for garnish, optional

Process the orange, cranberries and sugar in a food processor using the on/off turns until finely chopped. Cover and chill for at least 1 hour. Spoon the relish into a serving dish and garnish with an orange twist and whole cranberries.

Mary Jane RaaFlaub

Superior

Easy Pickles

1 c. vinegar

6 c. sugar

3 quarts plain dill pickles

Bring to a boil the vinegar and sugar and stir to dissolve. Cool. Drain the pickles and cut into chunks. Place in a gallon jar. Pour the cooled liquid over the top. Cover and refrigerate. Stir or shake jar daily for 10 days.

Zona M. Turja

Duluth

Garlic Butter Croutons

2 sticks of butter (1/2 lb.)

1 pkg. hotdog or hamburger buns

1 tsp. garlic powder or to taste

1 tsp. Worcestershire sauce

1 tsp. prepared mustard

1 tsp. seasoned salt

Slice the buns into 1/2-inch cubes. If bread is fresh, place the cubes in a 9 x 13 inch pan and dry out in a 300 degree oven. Melt the butter, add seasonings and stir well. Taste mixture to see if enough garlic for your taste. Drizzle over the cubes, stirring vigorously. Bake until golden brown in 325 degree oven, tossing every 15 minutes. Taste a cube each time to determine intensity of flavor, adding more garlic or seasoned salt if desired. Takes about 45 minutes. Good with soups, salads or just to snack. Store in a tightly closed container.

Winnie Thaisen

Duluth

Versatile Peanut Sauce

3/4 c. peanut butter, creamy or chunky

2 T. hoisin sauce

1/2 c. boiling water or chicken stock

2 T. rice vinegar

1/4 c. soy sauce

1 tsp. hot sauce like Sriracha sauce or Tabasco

Place the peanut butter and hoisin sauce in a medium bowl. Add boiling water or stock. Stir until the peanut butter is creamy and fluid. Add rice vinegar, soy sauce and hot sauce. Stir until combined and sauce is a uniform color. Use the sauce as a dip for grilled kabobs, a vegetable stir fry sauce or over hot noodles.

Byron Johnson

Duluth

Blue Cheese Dressing

6 oz. blue cheese

3 T. lemon juice

3/4 c. olive oil

1/4 c. onion, chopped fine

1 garlic clove, crushed

salt and pepper to taste

3 T. vinegar

2 oz. can anchovies, optional

Crumble the blue cheese with a fork and stir in the lemon juice. Add oil, onion, garlic, salt and pepper. Mix well. Add vinegar and blend thoroughly. Refrigerate for a few hours before serving over crisp lettuce or salad greens.

Clare Morgan Heupel

Duluth

Orange Butter

peel of one orange, finely grated

1/2 c. orange juice

1 1/4 c. butter

8 oz. cream cheese

1 1/4 c. confectioner's sugar

Simmer peel in orange juice to reduce by half. Cream butter and cheese until fluffy. Add sugar alternately with reduced juice to the butter/cream mixture. May need to add a bit more or less sugar until desired consistency is obtained. Chill to thicken. Serve straight from the refrigerator. Excellent topping for muffins, pancakes, toast, etc.

Flo LaPrath

Eveleth

Hot Creole Seasoning Mix

1/4 c. salt

1/4 c. + 1 1/2 T. paprika

1/8 c. white pepper

1/4 c. garlic powder

3 T. cayenne pepper (red pepper)

2 T. dried whole oregano

2 T dried whole thyme

1 T. black pepper

1 tsp. ground bay leaves

Combine all ingredients in a jar, cover and shake mixture until blended. Store in an airtight container. Makes 1 1/4 cups.

Aurine Lufholm

Lake Nebagamon

Homemade Horsey Sauce

6 c. sour cream

1/2 c. + 1 tsp. horseradish

1 tsp. black pepper

2 tsp. cider vinegar

1 tsp. salt

1 tsp. sugar

Fold in all the ingredients and chill.

Bobbie Needham

Duluth

Blue Cheese Dressing

1 c. small curd cottage cheese

1 c. sour cream

1 c. mayonnaise

12 oz. blue cheese

1/2 c. cream

1/4 tsp. garlic salt

Blend the ingredients thoroughly by hand but do not beat. Mixture should be lumpy. Keep refrigerated.

Joan Essen

Cloquet

Honey Mustard Grilling Sauce

2 T. butter

2 T. honey

2 T. yellow mustard

Melt the butter and place in a small bowl or cup. Mix in the honey until thoroughly blended. Add in the mustard. Mix thoroughly until a smooth sauce results. Brush on chicken or pork while grilling. Makes enough for 2 large chicken breasts, pork chops or pork steaks.

Lori D. Peterson

Cloquet

Yummy Rhubarb Jam

6 c. rhubarb, cut-up

3/4 c. water

4 c. sugar

1 can cherry pie filling

1 - 6 oz. pkg. cherry Jell-o

Cook the rhubarb in water for about 15 minutes; remove from stove. Stir in the sugar and pie filling; cook for another 10 minutes. Add the Jell-o and mix well. You can freeze this recipe.

Jackie Kohn

Duluth

Multi-purpose Dressing

1 1/2 c. mayonnaise

1/2 c. sour cream

1/2 c. milk

1 T. vinegar

1/2 c. sugar

1 tsp. dry mustard

Whisk all together. Makes 3 cups. Use with coleslaw, potato salad, tuna salad and egg salad.

Sharon Wilton

Duluth

Rhubarb-Strawberry Jam

3 c. strawberries, mashed

1 c. frozen or fresh rhubarb, diced

3 c. sugar, divided

1/2 tsp. lemon juice

Bring the strawberries, rhubarb, 1 cup sugar and lemon juice to a full rolling boil that can't be stirred down; begin timing for 2 minutes while slowly stirring. Add 2 cups of sugar. Mix together again to a full rolling boil that can't be stirred down; time for 5 or more minutes while slowly stirring. Skim off scum from top and put into sterilized jars. Top with hot paraffin wax. You can refrigerate for several weeks without the wax cover and just plastic wrap covers. Makes 4 to 5 six oz. glasses.

LaVeryn McKeever

Duluth

Orange Syrup

1/2 c. sugar

1/4 c. orange juice frozen concentrate

1/4 c. margarine

Combine and cook over low heat until the sugar is melted or microwave until sugar is melted. Great for pancakes or waffles.

Mae Nelson

Duluth

Rhubarb-Blueberry Jam

7 c. rhubarb, cut-up

4 c. sugar

1 can blueberry pie filing

2 - 3 oz. pkgs. raspberry gelatin

Mix together in a large kettle with rhubarb , sugar and pie filling and cook for 10 minutes. Stir in the dry gelatin until dissolved. Pour into sterilized jars and seal.

Doris Ann Nelson

Duluth

Best Steak Marinade

1/2 bottle light Italian dressing

1 T. or to taste beef bouillon base

3 to 4 shakes Worcestershire sauced

3 to 4 shakes soy sauce

a squirt of bottled lemon juice

your favorite steak seasoning to taste

Combine the ingredients in a Ziploc bag. Add steak of choice at least 30 minutes prior to grilling or overnight. Always let your meat warm up to room temperature before cooking.

Tanya Lowney

Superior

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