David's Recipes featured on the June 21, 1998 Larry Meiller Show on Wisconsin Public Radio.
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Crunchy Dessert 
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1 can pie filling
1 pkg. Jiffy yellow cake mix
1/4 cup melted butter or margarine
Spread pie filling in greased 8 x 8" pan. Sprinkle cake mix over filling. Drizzle with melted butter. Bake 40 – 45 minutes at 350° F or until golden brown and bubbly.
From "North Country Cabin Cooking"
2 prepared graham cracker crusts
6 oz. can frozen lemonade concentrate, thawed
14 oz. can sweetened condensed milk
8 oz. container frozen whipped topping
20 oz. can crushed pineapple, drained
few drops yellow food coloring
Combine lemonade and milk. Add remaining ingredients. Divide mixture between two pie shells. Chill at least two hours before eating. May be frozen. Delicious as is, or may top with a blueberry sauce. These two pies will serve twelve.
(David's note: I lined the bottom of a 10" springform pan with a mixture of 1 1/4 cups graham cracker crumbs mixed with 1/4 cup melted butter, then spread the filling over that.)
A nut cake recipe from Sweden, where they use hazelnuts. Our own pecans or walnuts will do.
From "North Country Cabin
Cooking"
2 eggs
1 cup sugar
1 - 6 oz. package finely chopped nuts
1/2 tsp. Baking powder
Beat eggs and sugar. Add nuts and baking powder. Bake in a well-greased and sugared 8 x 8" pan at 350° F. for 40 minutes. Serve with whipped cream. Serves 9. No mistake – there is no flour in the recipe!
A recipe I got from Grandma Knutson in 1968, and a favorite at our cabin!
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
2 Tbsp. melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts (optional, but delicious with black walnuts)
Sift dry ingredients together. Add shortening, milk and vanilla. Mix well. Stir in nuts. Spread in ungreased 8 x 8" pan.
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water
Blend sugar and cocoa and hot water. Pour over top of batter. Bake 35 to 45 minutes at 350° F. Cake will come to the top and a rich pudding (lush) will be on the bottom. Cut into squares. Top inverted squares with "lush." Serve warm. Good with a little whipped cream.
2/3 cup granulated sugar
1/3 cup white vinegar
1 tsp. salt
1/4 tsp. pepper
1 pkg. shredded cabbage or equivalent
1 cup whipping cream, unwhipped
Mix sugar, vinegar, salt and pepper. Add cabbage and toss. Chill 15 minutes. Add whipped cream and toss. Cover and refrigerate 30 minutes.
Called in by Lorraine from Wausau. From Little Bavaria in Wausau.
1/2 head cabbage, shredded
2 large carrots, shredded
1 Tbsp. chopped onion
1/2 cup salad dressing, thinned with milk
salt and pepper to taste
Easy and tasty! - From "North
Country Cabin Cooking"
1 fryer chicken, cut up, or 4 chicken breasts with skin on
8 oz. Russian dressing
1 cup apricot preserves (or orange marmalade)
1 pkg. dry onion soup mix
Combine dressing, preserves and dry soup. Pour over chicken in baking dish. Bake, uncovered, for 1 to 1 1/2 hours at 350° F., or until fork-tender. Bast occasionally while baking.
Glazed Chicken
Called in by Denise in Tomah
Follow the above recipe, but use whole cranberry sauce instead of the apricot preserves.
Back to: [David's Recipes] [Knutson's Kitchen] [WITC Home Page]
Pork Chops or Chicken with Rice
1 cup uncooked rice
4 – 6 pork chops or chicken pieces
1 can mushrooms, drained (save juice)
1 can cream of mushroom soup
1 1/2 soup cans liquid (mushroom juice, milk, water)
1 pkg. dry onion soup mix
Put rice in bottom of shallow, oblong baking dish. Arrange chops on rice. Top with mushrooms. Mix mushroom soup with any combination of mushroom juice, milk and water to equal 1 1/2 soup cans. Pour thinned soup over chops. Sprinkle with dry soup mix. Cover and bake 1 hour at 350° F. Uncover and bake 15 minutes more.
From Bernard Stoffel of Montfort, Wisconsin
1/4 cup flour
2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. basil leaves, crushed
Mix dry ingredients together and set aside for coating chicken
8 hot Italian sausages, sliced 1/2 "
4 whole chicken breasts, skinned and halved
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 green pepper, diced
1/2 lb. fresh mushrooms, sliced2 Tbsp. flour
1 16 oz. cans tomatoes, crushed
1 cup dry red wine
1 tsp. basil
black pepper to taste.
Brown sausages in a large pan. Remove and set aside. Brown coated chicken pieces in sausage drippings. Remove and place in shallow baking dish. Add olive oil. Sauté onion and garlic until onion is starting to turn transparent, then add pepper and mushrooms and sauté until tender. Stir in flour. Add tomatoes, wine and seasonings. Add reserved sausage pieces. Simmer, uncovered, for 30 minutes. Pour sauce over chicken. Cover and bake 40 minutes at 350° F. Very good when made the day ahead and reheated. I often make it using skinless chicken thighs.