Our state beverage is milk (not beer?), our state grain is corn and the state fruit is cranberries. Which food should hold the overall title of "Wisconsin's State Food?"
I was born and raised in WI, moved out of state, never to return, at age 20 after getting married. My fondest memories are of Sunday dinners, holiday gatherings and summer picnics. My mother always made German potato salad, and believe me when I say, it was THE best! Soooo, my vote is for German potato salad!!
I was born and raised in WI, moved out of state, never to return, at age 20 after getting married. My fondest memories are of Sunday dinners, holiday gatherings and summer picnics. My mother always made German potato salad, and believe me when I say, it was THE best! Soooo, my vote is for German potato salad!!
Some of my fondest memories growing up was my mom making (Norwegian) Krub several times in the winter.
Also family reunions at my Aunt and Uncles farm near Bristol, WI. We would all wait for my cousins to come down from the Mt Horeb area because each year they would bring RUMAGROUT. Oh that was wonderful to eat.
__________________ If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Kringles would be another interesting choice. We live next to Racine (the next city north of us) where O & H Bakery is. They are famous for their Kringles!
Brats. Gotta love em! Can't wait every year for the first cookout to eat a brat. I actually will buy Johnsonville frozen in a bag grilled brats (not sure if everyone can find this in their grocery store?). But you put them in the micro for a minute and they are hot and actually taste like the grill...well, in the dead of winter that is. lol
__________________ If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Brats. Gotta love em! Can't wait every year for the first cookout to eat a brat. I actually will buy Johnsonville frozen in a bag grilled brats (not sure if everyone can find this in their grocery store?). But you put them in the micro for a minute and they are hot and actually taste like the grill...well, in the dead of winter that is. lol
I want some! Where do you get those?
I have Johnsonville brats in my freezer now, but never heard of grilled brats by Johnsonville, those sound good!!!
I put brats, since it seems you can't find them in some parts of the country. I would put beer next since that goes with brats. I would rather be known for those than cheese.
In Wisconsin we can say we are good at cutting the cheese.
I'm not sure what either of these are. You'll have to explain.
Krub is like a giant dumpling with suet in the middle. You can eat it fresh the first night or put in in the refrigerated and slice it and fry it in butter the next day. Salt and pepper to taste. Oh it's soooo good!
RUMAGROUT is a hot pudding. Kinda like white sauce with sugar in it. It is really very rich but again...Oh sooo good!!!!
Oh, I'm so hungry right now. Wish I had a Krub. But haven't had one since my mom last made them and she's been gone now almost 5 years. Guess my daughter and I better figure out how to make them this winter.
__________________ If we ever forget that we are One Nation Under God, then we will be a nation gone under.
I don't know about the suet in the middle, but I like dumplings. I make my grandma's recipe for dumplings made from bread, potatoes, and flour. I like them best the next day sliced and fried in butter where they get crispy on the outside. She called them kaneedle, which I know is a misspelled/pronounced version of a German word. I laugh when I see the recipe I use, which calls for "enough flour to make it a little solid."
I'm not sure of the actual name for these dumplings. I did find something called "knodel." The recipes aren't quite the same, I'm just glad I have my grandma's.
You start with a good beef broth that simmers all morning. This is the broth that you later cook the krub in. Then my mom use to take some of the broth and mix flour etc into and then knead it over and over. She always said that you knew it was done when you are patting it and it would sound like a 'baby's bottom'. Go figure. lol I can just see that on the recipe card for future generations.
Anyways, I remember the part I always helped with: take a hunk of the dough and cut it (about the size of a large potato) and then you form it to look like a potato and cut part way through it, salt and pepper and stick chunks of suet in it. She said it had to be a certain type of suet. Anyways, you then close it up and salt and pepper some more and she would take it and lower it into the broth.
The first night you would get this hot krub on your plate that we would cut a little 'window' in so we could get to the suet and then with each bite you could get some of the suet on it. Or like many would do to avoid the fat they could then just take the fat out.
The next week each lunch I would take one and slice it and fry in butter until crispy.
Sounds a little like your german style. I'd love to try yours sometime. If you ever find a recipe online, or the correct spelling let me know.
__________________ If we ever forget that we are One Nation Under God, then we will be a nation gone under.
I have looked on google for what is the correct spelling, but when I type in kaneedle it comes up kanoodle and that's not it. I've also found knodel, which comes close. My grandma was good at misspelling words sometimes, so who knows what it is. Every year we got a Christmas card from "Stanta."
One of the good things about these dumplings, is that it was a good way to use up leftover mashed potatoes or even some old bread. My husband "loves" the part where you have to soak the bread in water and squeeze out the water. Kind of a yucky feeling.
I'll have to dig out my recipe and get you a copy. I don't think I'll kind the same one online. Although, I did find a few interesting dumpling recipe while searching.
My grandma also made something called plum roll. There has no plum or fruit in it. It's dough that is rolled flat and sprinkled with cinnamon, the rolled up jelly roll style. The roll gets steam cooked. It's topped with a custard sauce. It's good, but I wonder about the name. Where's the plum? My only guess would be that it originally had raisins and somewhere along the line, someone removed that ingredient from the recipe.
And to keep on the actual topic here I can say I'm glad I'm not on the committee that has to think of what should be the state food..there is just to many great foods in this state.
__________________ If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Just got home from a family gathering where we made up a triple batch of crub. My gramma taught me years ago but we make the dough with the beef broth and boil it in salted water. Then fry it the next day in oil. In fact, I've got three plump little crubs to fry up and not all of them will make it to tomorrow!
LOVE my crub!
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lol
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