David's Recipes featured on the April 27, 1998 Larry Meiller Show on Wisconsin Public Radio.
Chef Knutson 
New Potato and Asparagus Salad
| 1 lb. | small red potatoes
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| 1 lb. | asparagus spears
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| 1 1/2 Tbsp. | Dijon mustard
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| 1 1/2 Tbsp. | fresh lemon juice
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| 6 Tbsp. | olive oil
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| 2 Tbsp. | fresh chives, minced
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| Salt
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| Freshly ground pepper |
Cook potatoes in boiling water until just tender. Drain and cool slightly. Trim asparagus and cut into 1 1/2 " pieces. Cook in boiling salted water until just crisp-tender. Drain. Refresh under cold water. Cut potatoes in wedges. Toss potatoes and asparagus together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and pepper. Serve salad warm or at room temperature.
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Sicilian Salad
| 1 cup | green pepper, chopped
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| 1 cup | celery, diced
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| 1 cup | carrots, shredded
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| 1/2 cup | ripe olives, sliced
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| 1/2 cup | green olives, sliced
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| 1/2 cup | salad oil
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| 1/2 cup | white vinegar
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| 1 tsp. | salt
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| 1/8 tsp. | black pepper
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| 1/2 tsp. | oregano leaves
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| 1/4 tsp. | garlic powder |
Combine vegetables in large bowl. Combine oil, vinegar and spices in jar with tight-fitting lid. Shake to blend. Pour dressing over vegetables. Cover and chill 2-3 days, stirring occasionally.
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Corn and Peas Salad (from my dad, Walter Knutson)
| 1 cup | sugar
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| 1/2 cup | salad oil
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| 3/4 cup | cider vinegar
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| 1 tsp. | salt
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| 1 tsp. | black pepper
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| 1 can | "Niblets" whole kernel corn, drained
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| 1 15 oz. can | "Le Seur" early, small peas, drained
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| 1 lg. jar | pimentos, diced and drained
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| 1 cup | green pepper, diced
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| 1 cup | celery. thinly sliced |
Combine sugar, oil, vinegar, salt and pepper in a saucepan. Heat and stir until mixture boils and sugar is dissolved. Cool. Combine vegetables in a large bowl. Pour cooled dressing over vegetables. Chill overnight before serving.
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Chocolate Nut Cake (from Bernard "Biff" Stoffel of Montfort)
| 1 ½ cups | walnuts, black walnuts or pecans
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| 3/4 cup | granulated sugar
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| 1/4cup | cocoa
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| 1/4 cup | real chocolate chips
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| 1 tsp. | baking powder
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| 1/4 tsp. | baking soda
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| 5 | eggs
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| 1 tsp. | vanilla |
Put nuts, sugar, cocoa, chocolate chips, baking powder and baking soda in a blender or food processor. Process until the nuts are ground. Add eggs and vanilla. Process until nearly smooth. Pour into greased and floured 9" spring form pan. Bake 30-35 minutes at 350 degrees F. Cool and remove from pan. Dust with powdered sugar. Serve cake with sweetened raspberries and whipped cream.
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Trout Margarita (created by Kevin Cousins - Culinary Management student)
| 2 lb. | lake trout fillets
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| 2 | limes
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| 2 cups | water
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| 1/3 cup | tequila
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| 1/4 cup | olive oil |
Skin trout and cut into 6-8 portions. Using a grater or zester, remove green zest from limes, then squeeze juice from limes. Combine lime zest, lime juice, water, tequila and oil in glass or stainless steel pan or bowl. Put fish fillets into marinade and let marinate 24 hours in refrigerator. Grill fish, over hot coals, until cooked, about 3 minutes on each side.
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Last Update: April 98
(c) 1996 Wisconsin Indianhead Technical College
All rights reserved
