One 9� deep-dish pie
One 9� pie crust � or graham cracker crust
7-8 C blueberries � fresh or frozen (drained)
7 TBS cornstarch (or equivalent amount of tapioca)
� tsp cinnamon
� tsp allspice - optional
2/3 C sugar
3 TBS water (or grape juice)
2 TBS lemon juice
Mix dry ingredients in bowl, add liquids � stir. Add
blueberries. Gently mix or put blueberries in pie crust, pour
mixture over them. (Should be mounded above edge of pie plate
� will cook down)
� C sugar
� C flour
� C butter or margarine
Mix together in small bowl.
Sprinkle over berries.
Pie dough larger than plate to accommodate stretching over
mounded berries. Cut
slits in dough, place over filling, seal and crimp edges.
Bake 375 degrees for about 1 hour.
Remove when crust isGolden brown and filling is
bubbling. Cool or
serve warm with ice cream.
Refrigerate after cooled.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt (don't forget the salt!)
1/2 teaspoon sugar
1/4 teaspoon cinnamon
3/4 cup milk
1 tablespoon cooking or vegetable oil
Sift dry ingredients in a bowl. In another bowl, beat together
the eggs and oil. Gently fold in the liquid ingredients to the
dry ingredients with a wooden spoon until mixed � do not
beat the batter.
Add half the milk. Fold some more. Add the rest of the milk.
Your batter will be like a thick goopy liquid. Don't worry if
there are a few little lumps in it � for pancakes that's a
good thing. Hint: Batter is better if you
make it the day before and keep it in the fridge overnight!
Heat stove or griddle to medium heat. (It should be
hot enough that when a drop of water is dropped on it, it
bounces! Very lightly grease the frying pan or rub the griddle
with cooking oil, margarine, or butter. Drop a ladle full of
batter for each flapjack onto the griddle � slowly, so it
doesn't get too big. Let it gently cook until the top starts
to bubble. When bottom is golden, lift with a firm spatula.
Flip the flapjack and cook until golden on the other side.
Serve with a teaspoon of fresh butter and a
drizzle of real maple syrup for a Paul Bunyan-tastic
(Eat a balanced breakfast, get fresh air
and exercise every day, and who knows � maybe you'll grow up
to be as big as Paul Bunyan!)
Wild Rice Hot Dish
bacon 1 tsp. soy sauce
1 1/2 lb. ground
1 1/2 C. wild rice (cooked in 4 C. water)
1 can Cream of Chicken
1 can sliced
1 can Cream of Mushroom soup
2 C. diced
1 1/2 to 2 soup cans of milk
Brown hamburger and bacon (chopped) in fry pan. Cook
rice in water 15-20 min until done.
Saute' butter, mushrooms, onion and celery until tender.
Mix all ingredients together, place in large roaster or
casserole dish. Bake 350-375 for 45 min - 1 hour.
Wild Rice Soup
1/2 lb bacon, crisply fried and crumbled
1 med. onion, diced. Saute' with bacon
3 C. cooked wild rice
2 cans Cream of Potato soup
5 C. milk
1 1/2 C Velveeta cheese, cubed
Combine all ingredients in large saucepan.
Heat until cheese is melted. (Can be crock pot prepared,
stirred occasionally until cheese melts.)
Wild Rice Salad
3 C. cooked wild rice - cooled
1 C chopped celery
1 C red grapes, halved
1 C. chicken, cooked & diced
1/3 C. slivered almonds
1/2 C. craisins
Honey-Dijon Salad Dressing- to desired wetness
Mix all ingredients together. Chill. (Keeps about
a week in refrigerator)
Golden Pan-Fried Walleye
4-6 oz. walleye fillets (Can use on Northern Pike also)
1 larage egg lightly beaten
1 cup milk
1 cup all-purpose flour
2 cups cornmeal
Salt & Pepper
1 cup vegetable oil
Pat fillets dry ad dredge in flour. Combine cornmeal, salt and
pepper in shallow bowl. Mix egg and milk together in
separate bowl for wash. Dip fillets in egg wash, shake
off excess liquid and immediately roll fillets in cornmeal
mixture, pressing gently to make sure cornmeal sticks to
fillet. (If have time, let fillets sit for 15-20 min, to let
In cast iron skillet (or other frying pan) heat oil on medium
high. (Water will skitter across th top of the oil when it is
hot enough.) Arrange fillets in the hot pan, and fry one side
for three minutes. (Don't move the fillets around while
cooking - breading will fall off) Flip the fillets and
fry the other side for another two or three minutes or until
Serve immediately - can garnish with fresh lemon and/or tarter
Crisp Beer-Batter Fish
1 lb. fish fillets
3/4 C. beer, at room
1/4 C. additional flour
Vegetable oil for frying
1 tsp. salt
1/4 tsp. pepper
1 tsp. baking powder
Beat egg, then beat in beer. Whisk in flour, salt and
pepper until smooth. Cover and let stand 30
minutes. Just before frying, stir in baking
powder. Pour enough oil in fry pan to cover fish, but no
more than 2/3 full to allow for rapid bubbling. Heat 375
degrees. Cut fish into serving size pieces and pat dry
with paper towels. Dip into flour and then batter. Lower
into hot oil and fry about 3 minutes or until golden brown and
puffy. Drain. Approx. 4 serv.
Babe's Fish Fry
10 sacks flour
1 field of corn (starch)
12 dozen egg yolks (save whites)
1 keg stale 'lite' beer (Yes, Paul watches his weight)
2 butter churns of melted butter
12 dozen egg whites beaten (told you to keep them!)
Mix flour and cornstarch. Beat egg
yolks, add to flour mix. Stir in beer and egg
whites. Dip fish in batter and deep fry in hot oil.
Conversion for the average person
1/4 C flour
1/4 C cornstarch
1 egg yolk
1/2 C stale lite beer
2 TBS melted butter
1 beaten egg white
Follow same directions as above.
Paul's Favorite Dessert
Made from Northern Minnesota Strawberries
1-10 foot pie crust - pre-baked
1 strawberry patch
1 field of sugar cane
lots of butter
1 field of corn(starch)
1 lemon tree
125 oz cream cheese
Line pie crust with cream cheese. Mix all remaining
ingredients -except butter- in sauce pan. Bring to a boil,
add butter, stir constantly for four minutes. Remove from
heat, cool 15 minutes. Pour in to crust.
Conversion for average person
1-9 inch pie crust - pre-baked
1 quart strawberries
1 C sugar
2 TBS butter
2 TBS cornstarch
1 tsp lemon juice
2 oz cream cheese
Follow same directions as above.
Paul Bunyan Sugar Cookies Yeild: 14 cookies
1 1/2 C butter or margarine
1 1/4 C sugar
1 TBS vanilla
2 TBS milk
3 tsp baking powder
1/2 tsp salt
Cream together butter, sugar, eggs and vanilla until light
and fluffy. Stir in milk. Sift together dry ingredients,
stir into creamed mixture. Blend well.
Chill 1 hour.
On lightly floured surface, roll chilled dough to 1/4"
thickness. Cut with a 2 pound coffee can lid (about
5 inches in diameter) Place cookies about 1 inch apart on
ungreased cookie sheet. Sprinkle tops of cookies with
Bake 375 degrees for 10 min. or until cookies are lightly
browned. Remove from pan with wide spatula.
Hearty PAUL BUNYAN COOKIES
about 18 cookies
1 1/4 cups sifted all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 twelve-ounce package semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup (5 ounces) chopped walnuts
1 cup raisins
1. Heat oven to 350 degrees. Grease baking sheet. (Non-stick
baking sheet recommended)
Sift together flour, cinnamon, baking soda, baking powder, salt,
and ginger in a medium bowl.
2. In large bowl, cream vegetable shortening and sugar with
electric mixer at medium speed until light and fluffy, about 2
minutes. Add molasses, and beat to combine. Add eggs, one at a
time, and mix until fully incorporated. Add the flour mixture,
one cup at a time, beating on low speed until dough comes
together. Using a wooden spoon, stir in chocolate chips, oats,
walnuts, and raisins.
3. Using a 2-inch ice-cream scoop, drop dough onto prepared
baking sheet, about 3 inches apart. Bake until firm, 15 to 18
minutes. Transfer baking sheets to a wire rack to cool for 5
minutes before transferring cookies to wire rack to cool
completely. Repeat with remaining dough.