15-minute pork fried rice
Recipe submitted by Gail Schneider

• 1 small yellow onion
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 8 ounces ground pork
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cold white or brown rice (leftover rice works great)
• 1/2 cup frozen peas and carrots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil or olive oil
• 1 tablespoon yum yum sauce, or other sauce with spice, optional

Heat 1 tablespoon vegetable oil in a large nonstick pan. Add two eggs and gently scramble; transfer to a bowl or plate and set aside. Add onion, ground pork, salt and pepper to pan. Cook, breaking up into small pieces until pork is cooked through and onion is tender, about 5 minutes. Add remaining 2 tablespoons vegetable oil and heat for a few seconds. Add the cold, cooked rice, frozen peas and carrots, and soy sauce; stir-fry until rice is heated through, 2-3 minutes. Return eggs to the pan. Remove from heat and stir in sesame or olive oil. Drizzle with yum yum or other sauce, if desired. If you want a milder flavor without spice, Thousand Island dressing will work too.

Philly cheese steak pizza
Recipe submitted by Gail Schneider

Sauce:
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup cold milk
• 1-3 cloves garlic, pressed
• 1/8 teaspoon salt
• Pinch of pepper
• 1/4 cup Parmesan cheese

Pizza:
• 12-inch pizza crust
• 6 ounces cooked steak or beef roast (leftover steak is best)
• 1/2 green bell pepper, sliced
• 3-5 mushrooms, sliced
• 1/2 sweet onion, thinly sliced
• 3 teaspoons oil, optional
• 1 1/4 cup shredded white cheese, such as mozzarella or provolone

Preheat oven to 475 degrees. Melt butter in small saucepan over medium heat. Whisk in flour, and let cook 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add garlic and allow sauce to come to a gentle simmer. Season with salt and pepper. Remove sauce from stove; whisk in Parmesan cheese. Cool 5-10 minutes. Veggies can be used raw, or heat oil in skillet and cook onions, peppers and mushrooms for a couple of minutes. Top dough with sauce, cooked steak, veggies and shredded cheese. Bake 12-15 minutes or until crust is lightly browned and cheese is bubbling and golden.

Easy Toscana soup
Recipe submitted by Gail Schneider

• 1 pound spicy Italian ground sausage
• 4 tablespoons butter
• 1/2 white onion, diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes, cut into 1-inch pieces
• 3 teaspoons salt, or to taste
• 1 teaspoon pepper
• 2 cups heavy cream
• 4 cups chopped kale
• Bacon, chopped, optional
• Grated Parmesan cheese, optional

Brown sausage in a pot, then transfer to a plate and set aside. Use slotted spoon to drain, and avoid transferring grease with the sausage. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage. Garnish with grated Parmesan cheese and/or bacon, if desired.

Smothered pork chops
Recipe submitted by Gail Schneider

• 4 pork chops
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon oil
• 10.5 ounces cream of mushroom soup
• 10.5 ounces cream of chicken soup
• 3/4 cup beef broth
• Sliced mushrooms, to taste
• Sliced onion, to taste

Preheat oil over medium-high heat. Season pork chops with salt, pepper, paprika and garlic powder. Brown chops about 3 minutes on each side. Remove pork from pan. Add soups and broth to pan and whisk to release any brown bits in the bottom. Place mushrooms and onions in the bottom of a slow cooker. Top with chops and pour soup mixture over the top. Cook on low 7-8 hours or until pork is tender. Serve with rice, potatoes or noodles.

Slow cooker cream
cheese chicken chili
Recipe submitted by Steph Breth

• 2 boneless chicken breasts
• 1 11-ounce can of corn, drained
• 1 15-ounce can of black beans, drained and rinsed
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 1-ounce packet ranch seasoning mix
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese

Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes/green chilies, chicken broth, cumin, chili powder, onion powder and ranch seasoning and mix together. Place cream cheese on top of chicken. Cover and cook on low for 6-8 hours. Remove chicken and shred. Return to pot and add cheddar cheese.

Taco seasoning
Recipe submitted by Steph Breth

• 4 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic
• 1 teaspoon onion powder
• 2 tablespoons cumin

Combine all spices together thoroughly. Add desired amount to ground beef.

Bruschetta
Recipe submitted by Steph Breth

• 2 cups diced tomatoes
• 1/3 cup red onion
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil
• 1 teaspoon garlic
• 1/4 cup Parmesan cheese, finely shredded
• 1 French baguette

 Slice bread and lay on a cookie sheet. Drizzle or brush on olive oil lightly and toast for 8-10 minutes at 350 degrees. Combine tomatoes, onion, balsamic vinegar, salt, pepper, garlic, basil and Parmesan, and place over toasted bread. Serve immediately.

Bread dumplings
Recipe submitted by Steph Breth

• 1 loaf stale bread
• 2 eggs
• 1 cup milk
• 1/4 pound butter
• 1/2 small onion
• Flour

Combine bread, eggs and milk in a bowl and mix well. Stir in flour until the mixture can be rolled into 2-inch balls. Drop in boiling water and cook for 30 minutes. Brown butter and onion. Cut dumplings in half or quarters and stir in with the butter/onion mix and serve.

Calico beans
Recipe submitted by Katie Shaw

• 1 pound hamburger
• 1/2 pound bacon, cut into pieces
• 1/2 cup ketchup
• 1 cup chopped onions
• 1/2 cup brown sugar
• 1-3 teaspoons mustard
• 1-6 teaspoons vinegar
• Salt, to taste
• 1 can Bush’s baked beans
• 1 can kidney beans
• 1 can lima beans

Preheat the oven to 350 degrees. Combine first eight ingredients, and sauté until the meat is brown. Drain grease. Pour into baking pan and bake uncovered for 40 minutes. Can also make in a slow cooker. When using a slow cooker, it is easy to make a double batch. 

Meatloaf 
Recipe submitted by Katie Shaw

• 1 1/2 pounds ground beef
• 1 cup breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 8 ounces fresh mozzarella

Glaze
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 gloves garlic
• 1/8 teaspoon salt

Preheat the oven to 350 degrees. Lightly grease 9-by-13 pan with cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and Worcestershire sauce. Mix until combined. Divide meat mixture in half, and place one half in the bottom of the prepared pan. Place mozzarella slices down the center, leaving space around the edges near the pan. Shape the remaining half on top of cheese. In a small mixing bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic and salt. Pour half of this mixture over the meatloaf, reserving the other half for later. Bake for 45 minutes, then pour remaining sauce over the loaf. Place back in oven and increase temperature to 400 degrees and bake for 15 minutes. Allow to cool for 5-10 minutes before serving.

California medley soup
Recipe submitted by Katie Shaw

• 2 bags of frozen California medley vegetables
• 1 cup water
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1/2 pound cubed cheese

In a large saucepan, combine all ingredients, except cheese, milk and cornstarch. Mix well. Cover and simmer for 15-20 minutes until vegetables are tender. In a separate dish, gradually add milk to cornstarch until blended well. Add mixture to veggies and cook until it starts to thicken. Add cheese and stir until melted.

Meatloaf 
Recipe submitted by Ashley Heinen

• 2 eggs
• 1/2 cup bread crumbs
• 4 teaspoons milk
• 1 teaspoon onion powder
• 4 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 2 pounds hamburger
• Dash of pepper

Brown hamburger and strain excess water/grease. Combine all ingredients. Put mixture into a greased 9-by-13 pan and bake at 350 degrees for 1 hour.

Chicken alfredo bake
Recipe submitted by Leah Brix

• 16 ounces penne noodles, cooked
• 1.5 pounds cooked chicken breast (or leftover turkey)
• 1 onion
• 1 16-ounce bag spinach
• 2 jars alfredo sauce
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste

Cook noodles in boiling water until al dente. Pour a small amount of olive oil in large saucepan and sauté chopped onion until caramelized in olive oil. Add spinach and cook until wilted. Mix in all remaining ingredients in pan except cheese. Pour into a 9-by-13 pan and top with cheese. Bake at 350 degrees for 30-40 minutes. 

Sausage meatballs with sauce 
Recipe submitted by Leah Brix

• 1 pound ground beef
• 1.5 pounds ground sausage
• 2 eggs
• 1 cup breadcrumbs

Sauce:
• 1 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1/2 cup water

Mix ground beef, sausage, eggs and breadcrumbs in large bowl. Shape into 1-inch balls and place on baking sheet. Bake at 375 degrees for 20-30 minutes. For the sauce, mix sauce ingredients in medium saucepan and bring to a low boil. Add meatballs to a slow cooker. Pour sauce over meatballs and heat on low for 2 hours. 

Hobo hotdish 
Recipe submitted by Samantha Middendorf

• 1 pound hamburger
• 1 1/2 cups sliced raw potatoes
• 1 1/2 cups sliced raw carrots
• 1/4 cup chopped onions
• 1/2 cup chopped celery
• 1 can cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Crumble hamburger on bottom of greased casserole dish. Add salt and pepper. Layer potatoes, carrots, onions and celery. Combine water and soup and pour over the top. Bake at 350 degrees for 1.5 to 2 hours.

Cheesy turkey sandwiches
Recipe submitted by Samantha Cofell

• Leftover turkey
• 1 box Velveeta cheese
• 2 cans cream of chicken, mushroom or celery
• Buns 

Place shredded leftover turkey in crockpot on low or high, depending on how soon you want to eat. In a separate pan, melt the Velveeta cheese, cream of chicken/mushroom/celery soup. Once melted, pour over turkey in crockpot and stir well. Serve on buns of choice. 

Whole turkey
Recipe submitted by Samantha Cofell

• Butter
• Garlic salt
• Celery
• Onion
• Carrots
• Garlic
• Mayonnaise
• Salt

The day before you cook the turkey, melt 1 cup butter; add some garlic salt. Inject into thawed turkey. On the day of cooking, stuff with desired amount of celery, onion, carrots and garlic. Rub the outside of turkey with mayonnaise and sprinkle with salt. Cook as directed according to weight of bird. 

Turkey supreme
Recipe submitted by Elizabeth Golombiecki

• 1 6-pound turkey breast, cooked and shredded
• 2-2 1/2 cups chicken broth
• 1/2 large box Velveeta
• 4 ounces cream cheese
• 1 stick butter 

Melt broth, Velveeta, cream cheese and butter together in saucepan. Pour onto shredded turkey breast and mix. Serve warm. 

Minnesota white chili 
Recipe submitted by Elizabeth Golombiecki

• 1 cup chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 pound ground turkey
• 6 cups water
• 2 tablespoons chicken bouillon
• 1 green pepper, diced
• 1 can corn
• 1 can great northern beans
• 2 cups cooked wild rice 

Brown turkey with onion and pepper. Add remaining ingredients and simmer for 30 minutes. 

Wild rice hotdish 
Recipe submitted by Elizabeth Golombiecki

• 1 pound hamburger
• 1 pound sausage
• 1/2 an onion
• 3 stalks celery
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• 3 tablespoons soy sauce
• 1 can mushrooms
• 1 pound wild rice, cooked 

In saucepan, boil water and add wild rice; cook for 50 minutes or until tender. In large saucepan, brown hamburger, sausage, onion and celery. Pour into 9-by-13 pan and add in cream of mushroom soup, sour cream, milk, soy sauce, mushrooms and cooked wild rice. Stir everything together and bake at 350 degrees for 45 minutes. 

Chicken wild rice soup 
Recipe submitted by Tammy Breth

• 1 whole chicken
• 1 small onion
• 5 carrots
• 3 celery stalks
• 3 tablespoons chicken bullion
• 2 cups uncooked wild rice
• 2 pints half-and-half 

Cook chicken in boiling water in large pot. Remove from pot and shred chicken; set aside. Cut up and cook vegetables in broth. Prepare the rice in a separate pot with boiling water. Cook until tender; then add to vegetables. Add shredded chicken back to broth along with wild rice and half-and-half. Cook until heated through. If desired, mix 2 tablespoons cornstarch with 1/2 cup water in separate bowl and whisk into soup to make it thicker. 

Meat loaf
Recipe submitted by Tammy Breth

• 2 cups soda crackers
• 1 1/2 pounds ground beef
• 1 egg
• 1 teaspoon salt
• 1/2 cup chopped onion
• 1 small can tomato soup
• 3 tablespoons brown sugar
• 1/2 teaspoon pepper 

Preheat oven to 350 degrees. Mix all ingredients well and place in 9-by-13 cake pan. Bake for 1 hour covered; then put 1 cup ketchup and 1/2 cup brown sugar mixed together over the top of the meat loaf. Leave uncovered and bake for another 15 minutes. 

Ravioli lasagna 
Recipe submitted by Deb Lahr 

• 1 pound ground beef
• 1 jar spaghetti sauce
• 1 package frozen sausage or cheese ravioli
• 1 1/2 cup shredded mozzarella cheese

In a large skillet, cook ground beef over medium heat until no longer pink. In a greased 2 1/2-quart baking dish, layer one-third of the spaghetti sauce, half the ravioli, half the beef and half the cheese; repeat layers. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes. 

Loaded potato soup
Recipe submitted by Deb Lahr 

• 4 medium to large potatoes
• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1 1/4 cup chicken broth
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cooked bacon slices, crumbled 

Cook potatoes in microwave. Sauté onions in olive oil. Add chicken broth. Combine flour, 1/2 cup milk. Add to onion, chicken broth and rest of milk. Bring to a boil, stirring often. Remove from heat and stir in salt and pepper. Mash the potatoes in a separate bowl and then add to soup. Top with bacon bits and shredded cheese. 

Loaded chicken tater tot hotdish 
Recipe submitted by Deb Lahr 

• 3 cups chicken
• 16 ounces sour cream
• 1 can cream of chicken soup
• 1 1-ounce package of ranch dressing mix
• 1 package bacon
• 2 cups shredded cheddar cheese
• 2 pounds frozen tater tots

Cook bacon with your preferred method and chop into small pieces. Cook chicken with your preferred method and chop into pieces. Preheat oven to 350 degrees. Lightly spray a 9-by-13 pan with cooking spray. Set aside. In a large bowl, mix together chicken, sour cream, soup, ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan. Bake for 40 to 45 minutes. 

Angel spaghetti
Recipe submitted by Sherry Bertram

• 3 pounds boneless, skinless chicken breast
• 1/4 cup butter
• 4 ounces cream cheese with chives
• 1 can golden cream of mushroom soup
• 1 package dry Italian dressing mix

Mix together and place in slow cooker on low for 6-8 hours, or bake at 350 degrees for 1 1/2 hours. Serve over pasta of your choice.

Farmers Hotdish
Recipe submitted by Carrie Bailey

• 3 cups frozen shredded hashbrown potatoes
• 3/4 cup shredded Monterey Jack cheese
• 1 cup cubed, fully- cooked ham
• 1/4 cup chopped green onion
• 4 large eggs
• 1 can evaporated milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

Place potatoes in 8-inch baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt. Pour over ham and potatoes in baking dish. Cover and refrigerate for several hours or overnight.

Remove from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees and bake uncovered for 55 to 60 minutes or until a knife inserted in the center comes out clean. 

Ravioli Lasagna 
Recipe submitted by Carrie Bailey

• 1 pound ground beef
• 1 jar spaghetti sauce
• 1 package frozen sausage or cheese ravioli
• 1/2 cup shredded mozzarella cheese

In a large skillet, cook ground beef over medium heat until no longer pink; drain. In a greased 2 1/2 quart baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes. 

Cajun Shrimp 
Recipe submitted by Carrie Bailey

• 2 garlic cloves, minced
• 3 tablespoons butter
• 1/2 cup beef broth
• 1 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon oregano
• 1 pound uncooked large shrimp

In large skillet, saute garlic in butter for 1 minute. Add the broth and seasonings. Bring to a boil. Reduce heat to medium. Add shrimp; cook and stir for 3 to 4 minutes or until shrimp turns pink.

Biscuits and gravy
Recipe submitted by Carrie Bailey

• 1 pound breakfast sausage
• 1/3 cup flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• 2 teaspoons ground black pepper
• Biscuits, warmed for serving

Brown the sausage over medium-high heat in large skillet until no longer pink. Reduce heat to medium low. Sprinkle flour and stir so that the sausage soaks it all up; then add more, little by little. Stir and cook it for another minute, then pour in milk, stirring constantly.

Cook the gravy, stirring frequently until it thickens, about 10 minutes. Sprinkle in the seasoned salt and pepper and continue cooking until thick. If it gets too thick, just add more milk.

Spoon the sausage gravy over warm biscuits and serve immediately.  

Apricot Chicken
Recipe submitted by Shirley Hulinsky 

• 1-8 oz bottle of Russian or Catalina dressing
• 1-8 oz jar of apricot preserves
• 1 pkg dehydrated onion soup mix
• 6 to 8 boneless chicken breasts

Preheat oven to 300 degrees. Mix dressing, apricot preserves and soup mix together. Place chicken breasts in 8 by 11 baking dish. Pour dressing mixture over chicken and bake for 1 1/2 hours. Serve over rice 

Chow Mein Hot Dish
Recipe submitted by Stacey Herickhoff

• 1 pound hamburger
• 1 can cream of chicken soup
• 1 can chicken rice soup
• 1 package chow mein noodles
• 1/2 onion
• Celery

Brown the hamburger. Combine cream of chicken soup, chicken rice soup, chow mein noodles, celery, onion and hamburger into casserole dish. Cover with chow mein noodles. Bake at 350 degrees for 30 minutes.

Layer Hot Dish
Recipe submitted by Stacey Herickhoff

• 1 pound hamburger
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Sliced carrots
• Sliced celery
• Sliced potatoes
• Chopped onion

Brown the hamburger and set aside. Layer potatoes, carrots, celery, onion and hamburger in order in the casserole dish. Cover hamburger with the cream of mushroom soup and cream of chicken soup. Bake for 90 minutes.

Meatloaf
Recipe submitted by Stacey Herickhoff

• 1 pound hamburger
• 2 eggs
• 1/2 cup milk
• 3/4 cup Italian breadcrumbs
• 1/2 chopped onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons parsley
• 2 tablespoons Balsalmic vinegar

Mix together hamburger, eggs, milk, breadcrumbs, Worcestershire, onion, salt, pepper and parsley.  Form into loaf. Bake uncovered in oven at 350 degrees for 55 minutes.

Lasagna
Recipe submitted by Stacey Herickhoff

• 1 pound hamburger
• 2 – 15-ounce containers tomato sauce
• 1/2 an onion
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 9 lasagna noodles
• Mozzarella cheese
• American cheese

Brown the hamburger. Mix together the tomato sauce, onion, garlic powder, oregano and meat. Simmer sauce for 20 minutes. Layer three noodles, sauce and mozzarella and American cheeses. Repeat, layering again. Bake at 350 degrees for 30 minutes.

Scalloped Potatoes
Recipe submitted by Stacey Herickhoff

• 1/3 cup chopped onion
• 5 tablespoons flour
• 1/2 teaspoon pepper
• 6 cups potatoes
• 5 tablespoons butter
• 1 1/4 teaspoon salt
• 5 cups milk
• Sliced brats or sausage

Sauté onion in butter; then stir in flour, salt and pepper. Slowly add milk. Bring to a boil and stir until sauce has thickened.  Place half of the potatoes into a casserole dish. Place sliced sausage or brats over potatoes; pour sauce over top. Repeat with the remaining potatoes, sausage and sauce. Bake uncovered at 350 degrees for 90 minutes. 

Luckyland Elk Stew
Recipe submitted by the Luedtke family of Luckyland Elk

• Approx. 2 lbs. elk cubed
• 3 Tbsp. Bacon fat
• 5 cups hot water
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove of garlic
• 1 bay leaf
• 1 Tbsp. salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• Dash of allspice
• 6 carrots sliced
• 1 large onion
• 4 cups potatoes diced
• 2 TBSP beef better than bouillon or beef
   bouillon powder or cubes
• Thickening (flour and water)

Cut the elk in cubes and chop the onion to desired size. Brown both of those in the bacon fat in a pan. While that browns, put the water, lemon juice, Worcestershire sauce, garlic bay leave, salt, pepper, paprika and allspice in a crock pot. When the meat is brown on the outside put meat onions, and any juice left in the pan into the crockpot. Simmer for 2 hours. Add the carrots and onions and cook until the vegetables are done. Pour the liquid out of the crock pot into a pan. Add 2 tbsp. beef better than bouillon into the sauce. Bring to a simmer and add thickening to make a gravy. The way I make thickening is to put flour and milk into a jar or something with a lid and shake it to make a very thick liquid. Pour the gravy back into the crockpot and serve.
***You can adjust the amount of potatoes and carrots to your liking, and add celery if you like

Elk Burger Stroganoff
Recipe submitted by the Luedtke family of Luckyland Elk

• 1lb elk burger
• 1 can cream of mushroom soup
• 1 medium onion finely chopped
• 2 tsp. beef flavored better than bouillon or
  2 cubes beef bouillon crushed
• 1/2 cup milk
• Canned mushrooms (optional)
• 1 cup sour cream
• Bag of Egg Noodles
• Salt & Pepper to taste

Brown burger with onions until cooked through. Add cream of mushroom soup, bouillon, and milk and simmer until all bouillon is dissolved and everything is heated through. Add sour cream and mushrooms (if desired) and salt and pepper to taste. Serve over cooked egg noodles. Very easy and kids love it!.

Cheeseburger Soup
Recipe submitted by the Luedtke family of Luckyland Elk

• 1lb elk burger
• 1/2 cup chopped onion
• 2 cups chopped carrots
• 2 tbsp butter
• 2 tsp parsley
• 9 cups chicken broth
• 7 cups potatoes
• 1/2 cup flour
• 3/4  cup water
• 16 oz American cheese
• Salt, pepper, sour cream to taste

Brown elk with onions. Sauté carrots and parsley in butter for 10 mins. Add broth, potatoes, and elk and simmer until tender. In container with lid add flour and water and shake until smooth. Slowly add to soup and simmer until desired thickness. Add cheese and stir until completely mixed. Add salt, pepper, and sour cream to taste.

Barbecue Elk Meatballs
Recipe submitted by the Luedtke family of Luckyland Elk

• 1lb elk burger
• 1/4  cup onion finely chopped
• 1 clove minced garlic
• 1 tbsp butter
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1 tsp Worcestershire sauce
• Barbecue sauce

Sauté onions in butter until soft. Add garlic and sauté for an additional 2 minutes. In bowl combine all ingredients. Form into small balls. Place on foil-lined baking sheet and cook at 375 for 30 to 40 minutes. Toss with your favorite barbecue sauce, our personal favorite is Baron’s Barbeque Sauce!

Elk and Potato Casserole
Recipe submitted by the Luedtke family of Luckyland Elk

• 1lb elk burger
• 1 small onion finely chopped
• 4 cups potatoes thinly sliced
• 2 TBSP melted butter
• 1 cup shredded cheddar cheese
• 1 can cream of celery soup
• 1/3 cup milk
• 1 tsp. salt
• 1/4  tsp pepper
• 1/4  tsp garlic powder
• A bag of frozen corn or vegetable of your choice

Mix potatoes with butter and salt. Line potato mixture in bottom of a greased 13x9 baking dish. Bake at 400 for 30 minutes, until potatoes are almost tender. While that is baking, brown the elk burger with the chopped onion. Once it is brown, mix with the vegetables of your choice and layer on top of partially cooked potatoes. Combine cream of celery soup, milk, salt, pepper, garlic powder, and 1/2 cup cheese, and pour over meat and vegetable mixture. Bake for an additional 20-25 minutes. Pull out and sprinkle with remaining cheese and put back in oven for a couple of minutes to melt.

Elk Hashbrown Casserole
Recipe submitted by the Luedtke family of Luckyland Elk

• 1lb elk burger
• 1 medium onion finely chopped
• 2 tsp. beef flavored better than bouillon
  or 2 cubes beef bouillon crushed
• 1 bag hashbrowns
• 2 cups shredded cheddar cheese
• 1 can cream of celery soup
• 1/2 cup milk
• 1 tsp. salt
• 1/4  tsp pepper
• French’s Onions

Brown burger with the chopped onion. Combine cream of celery soup, milk, salt, pepper, and cheese in a large bowl. Add hashbrowns and browned burger and mix until the hashbrowns are evenly coated. Empty mixture into a 2 quart baking dish, or a pan that has been coated with cooking spray. Cover and put in 375 oven for about an hour, or until it is cooked all the way through. Pull out and top with French’s onions and put back in oven uncovered until onions are crispy, then serve.

Crockpot Elk Chili
Recipe submitted by the Luedtke family of Luckyland Elk

• 1lb elk burger
• 1/2 cup chopped onions
• 1 cup chopped peppers
• Large can of crushed tomatoes
• 1 can beer
• 1 can chili beans of choice
• 1 tsp salt
• 1 tsp chili powder, additional to taste

Brown burger with onions and peppers. Add all ingredients to crockpot and cook on low for 4-8 hours. Add additional chili powder to taste.

Wild Rice Dressing 
Recipe submitted by Juliann Doucette

• 1 cup wild rice, rinsed and drained
• 1 (32 oz.)
• Chicken Broth
• 6 tablespoons butter
• 1 teaspoon salt
• 1 cup chopped celery
• 1 cup onions, diced
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme or sage
• 1 bag seasoned crouton stuffing mix (I use partridge brand)

In medium pot, put wild rice and chicken broth together. Bring to boil turn down to simmer for 45 minutes. Broth should be all absorbed. Keep warm. In medium skillet melt butter. Add onions and celery saute until softened. Add chicken broth and cook until onions and celery are done. Add crouton stuffing mix and rice mix well. Add additional broth if to dry. I line my crockpot with a plastic cooker bag sprayed with oil. Add mixed ingredients to crockpot set on low. Cook for 4 hours until heated together. Double the recipe for a big crowd.