Ingredient: salt and pepper

Bob’s Pesto

Bob’s Pesto
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Bob’s Pesto
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Ingredients
Servings:
Instructions
  1. Chop basil, garlic and nuts in a food processor with metal blades. Add oil until it makes a smooth paste. Briefly mix in cheese. Set aside for 20 minutes.
  2. Before eating, spoon into an airtight container, cover with olive oil and make sure the container is airtight. Refrigerate for one week. Can freeze up to 6 months.
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Dad’s Estonia Goulash

Dad’s Estonia Goulash
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Dad’s Estonia Goulash
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Ingredients
Potatoes
Servings:
Instructions
Potatoes
  1. Cut in halves until you have 8 pieces per potato. Boil.
Meat
  1. Fry onions at medium heat - do not brown. Remove from the pan. In the same pan, fry the ground beef - cut with a spatula. Season with Lawry's seasoned salt (do not drain the meat).
  2. When meat is brown, stir in the flour and add the milk. Bring to a boil and add the onions. Stir for a few minutes and pour over the potatoes. Salt and pepper to taste. Great with a little dill weed.
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Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant

Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
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Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together. Allow to rest 2 hours before serving.
Recipe Notes

Fresh and tasty salsa - a great way to use cucumbers, peppers, tomatoes, and onions grown in your container garden.

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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant

Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Toss the tomatoes, onion and jalapeno peppers in olive oil, salt and pepper. Place on a hot grill and allow to blacken slightly. emove from grill and cool. Puree in food processor.
  2. Stir in remaining ingredients.
  3. Add heavy cream and heat to make a tasty sauce
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Italian Sausage from William Rindahl, chef at Midi’s Restaurant

Versatile homemade sausage with a kick.

Italian Sausage from William Rindahl, chef at Midi’s Restaurant
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Italian Sausage from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Grind vegetables together with a meat grinder or pulse in a food processor.
  2. Mix all together. Form patties, cook as is, or use as stuffing in mushrooms or peppers.
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Red Wine Vinaigrette by William Rindahl, chef at Midi’s Restaurant

Classic salad dressing

Red Wine Vinaigrette by William Rindahl, chef at Midi’s Restaurant
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Red Wine Vinaigrette by William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together.
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Traditional Coleslaw from William Rindahl, chef at Midi’s Restaurant

Deliciously classic coleslaw!

Traditional Coleslaw from William Rindahl, chef at Midi’s Restaurant
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Traditional Coleslaw from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. In large mixing bowl combine all ingredients except mayonnaise.
  2. Place in refrigerator overnight. Add mayonnaise the next day.
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Marie’s Cream of Mushroom Soup (from Winzer Stube & Midi Restaurants)

Deliciously creamy soup!

Marie’s Cream of Mushroom Soup (from Winzer Stube & Midi Restaurants)
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Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Marie’s Cream of Mushroom Soup (from Winzer Stube & Midi Restaurants)
Print Recipe
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Servings Prep Time
Serves 4 20 minutes
Cook Time
30 minutes
Ingredients
Servings:
Recipe Notes

Clean mushrooms with a paper towel and slice
Saute the onions and celery in butter
Add mushrooms and cook 5 minutes
Add flour and stir
Add vegetable stock
Cook on low for 20 minutes
Add cream – Don’t boil
Garnish with parsley

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