Ingredients

Instructions

Crispy Better Made Tilapia
By: Marcia Conlon, Traverse City, MI


4 frozen or fresh Tilapia filets
1 cup crushed Better Made Potato Chips, your choice of flavor
1 cup whole wheat flour Pepper to taste
1 egg, lightly beaten
Vegetable Oil, I use Canola
Directions:
Thaw tilapia under room temperature tap water if frozen. Mix Potato chips, flour, and some black pepper in a shallow bowl or plate. Beat egg in a second bowl or plate. Heat 1/4 inch of vegetable oil in a large skillet on medium high heat. Dip filets in egg, then dredge in Potato Chip/flour mixture, tapping off excess. Fry in oil, about three minutes per side, until golden brown and fish is tender and cooked through.. Serve with rice and a green salad.

Michigan Cherry Chicken Salad
By: dawns-ad-lib.com


4 cups chopped cooked chicken
2 stalks chopped celery
1/2 small sweet onion
1/2 cup of sliced cherries
1/4 cup chopped walnuts (optional)
Dressing:

1 1/4 cup of dressing (mayo or miracle whip)
1 tbsp dijon mustard, 1 tsp salt*, 1/2 tsp pepper* *taste as you go, dash of apple cider vinegar, dash of sugar.
Directions:
Chop cooked chicken (either you cook it, leftover or rotisserie). Put in bowl. Chop celery, walnuts (optional) & onions, mix into chicken along with salt & pepper.
In another bowl mix dressing ingredients . Stir into chicken mix.
Add cherries, stir, taste to see if it needs more salt, dressing, etc..

If you do want more dressing I just add more mayo/whip w/out adding anything else; it doesn’t mess it up. Tastes good.

Vernors Bundt Cake with Vernors Glaze

1 cup butter, unsalted
11/2 cups firmly packed brown sugar
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon rum extract
1 cup Vernors
3 cups all-purpose flour
1/2 teaspoon salt
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
Directions:
Preheat oven to 350 degrees. Lightly grease a 10-inch tube or 12-cup Bundt pan.

In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernors.

In another large bowl toss together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves.

Add to the creamed mixture and mix well.

Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 60 minutes for the tube or Bundt pan).

Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners’ sugar or stir together about 1 cup of confectioner’s sugar with 2-3 tablespoons of Vernors and drizzle glaze over cake..

Faygo Sideline Sauce

Faygo Cola
Ketchup
Hot Sauce
Honey
Soy Sauce
Vinegar
Spice Mix
Directions:
Mix all together, stir. Boil until thick. All done!

Upper Peninsula Pasties

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butterHalf-and-half cream or a lightly beaten large egg, optional
Directions:
In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.

Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground pork and beef; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.

Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.

Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Mackinac Lemon-Blueberry Muffins

1 ½ cups (10 1/2 ounces) sugar
5 teaspoons grated lemon zest (2 lemons)
2 ½ cups (12 1/2 ounces) all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
1 ½ cups sour cream
7 tablespoons unsalted butter, melted
2 large eggs
7 ½ ounces (1 1/2 cups) frozen blueberries
Directions:
To prevent streaks of blue in the batter, leave the blueberries in the freezer until the last possible moment. Frozen blueberries make this a year-round recipe; fresh blueberries may be substituted, if desired. If your lemons are small, buy an extra one to ensure that you’re able to get 5 teaspoons of zest.

Adjust oven rack to middle position and heat oven to 400 degrees. Generously spray 12-cup muffin tin, including top, with vegetable oil spray. Combine ¼ cup sugar and 2 teaspoons lemon zest in small bowl; set aside.

Whisk flour, baking powder, and salt together in bowl. Whisk sour cream, 5 tablespoons melted butter, eggs, remaining 1 1/4 cups sugar, and remaining 1 tablespoon lemon zest together in large bowl.

Using rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed; do not overmix. Using greased 1/3-cup dry measuring cup or #12 portion scoop, portion batter among cups in prepared muffin tin; evenly distribute any remaining batter among cups. Brush batter with remaining 2 tablespoons melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup).

Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 20 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Transfer muffins to rack and let cool for 5 minutes. Serve warm.

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