Join our club to create memories

with friends and family who

enjoy the water and shores of

Lake Superior as much as you do.

RECIPES
Recipes from the 2016 Whooz-In Celebration:



Loaded Potato Salad - By:  Val Ouellette

2 pounds Red Potatoes
1/2 pound Bacon
1/2 cup Mayo
1/4 cup creamy Caesar Salad Dressing
1/4 cup Ranch Dressing
3 T. sour cream
1 T. Dijon mustard
3 green onions
1/4 cup shredded cheddar cheese
Coarsely ground pepper

Mix cooked potatoes with cooked bacon & drippings - cool.  Mix remaining ingredients together and blend.  Pour over potato mixture and blend.



Reuben Roll-ups - By Deb Skowlund

Corned beef
Swiss cheese
Sauerkraut
1,000 Island Dressing
Tortillas

Put all ingredients in the tortillas, roll & cut up



Crab Salad - By Lynn Youngblom

1 box rainbow rotini or bowtie pasta, prepared
1 package (8 oz.) imitation crab, chopped
Radishes - sliced
Celery - sliced
Green Onions - sliced
3/4 to 1 cup Miracle whip or Mayo
Salt & Pepper to taste

Mix it all together.  Quick & Easy!!



Refrigerator Sweet Pickles - By Chris, Niki & Maddie

9 cups sliced cucumbers
1 cup sliced onion

*Pack canning jars tightly with above!

3 T. salt
3 T. celery seed
6 cups sugar
3 cups vinegar

Boil above ingredients for 3 minutes.

Pour over cucumber mixture and seal with lids.  Refrigerate next day.  Wait 2 weeks before opening.



Dill & Garlic Pickles - By: Chris, Niki & Maddie

3 quarters H2O (12 cups)
2 cups vinegar
1 cup salt
1/2 tsp alum

*Boil above ingredients for 10 minutes

Pack jars will dill and garlic in bottom, then cucumbers; then dill and garlic on top.  Pour hot mixture prepared above into jars, and seal jars with lids.

Makes 6 quarters or 12 pints.  Wait 2 weeks before opening.



Jimmy Dean's Sausage Dip - By:  Jan Hansen

1 package Jimmy Dean Sausage (cooked and drained)
6 o. cream cheese
1 can Ro-tel (drained)

Place all ingredients in crockpot.