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Pap-Qua Punch

Better known as the Paloma, this refreshing drink will have you singing by the campfire tonight!

Salt for Glass Rim
Half Cup Ice
1.5 Shots Tequila
Squirt of Agave Nectar
Squeeze Half a Lime
Top with Fresh Pink Grapefruit Juice or Juice Cocktail
Stir and enjoy!

Pour some margarita salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Add ice, combine tequila, grapefruit juice, lime juice, and agave in glass; stir. 

Inquire about having the ingredients ready upon your arrival and we will shop for you. (Add $20)


Island Crawfish Boil

Bring a large pail of water to a boil, preferably over an island campfire. Season the water with 2 large bags of Crab Boil, handful of salt, half a handful of peppercorns, couple tablespoons of Creole Seasoning, hot sauce to taste.

Add corn on the cob, cut into thirds, a head of garlic, 3 lemons, cut in half, 1 large onion, quartered, a whole artichoke, 2 lbs small red potatoes, scrubbed. Boil 5 minutes. Then add 1-2 lbs of good smoked sausage, cut into bite size pieces, 1-2 lbs easy peel shrimp, 1-2 lbs crayfish. Bring to a boil, remove from flame. Let sit covered for 10 minutes. Strain and serve.

Drunken Whitefish

3 lb whole cleaned whitefish filets
½ cup Chablis
2 tablespoons lemon juice

1 cup fine bread crumbs
¼ cup chopped walnuts
¼ cup chopped mushrooms
¼ cup melted butter
Salt and pepper to taste

Marinate whitefish in Chablis and lemon juice for 1 hour. Remove whitefish and pat dry. Spread stuffing over half the fish, reserving 2 tablespoons. Fold and fasten fish with toothpicks. Spread outside of fish with remaining bread crumbs. Bake in well buttered dish for 25 min. at 350 degrees. Then put under broiler for 6-7 minutes or until delicately browned.

Sloppy Joes for a crowd

4 pounds ground beef
14 oz bottle of ketchup
Large onion, chopped
¼ cup brown sugar
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice
½ cup cider vinegar
½ cup water
12 oz bottle Chili sauce
1 tablespoon white sugar
1 red pepper, finely chopped
2 salt
2 teaspoons mustard

Cook ground beef in small amount of water until brown. Stir together all sauce ingredients in a large Crockpot. Drain beef and add to the mix. Let simmer on low all day, while you enjoy the lake!

Pea Salad

1-10oz bag frozen peas, thawed
½ cup celery, diced fine
1 cup chopped cauliflower
1 cup chopped broccoli
¼ cup diced green onions
1 cup cashews
½ cup sour cream
1 cup prepared ‘Hidden Valley Ranch’ Ranch dressing
Crisp cooked bacon

Combine all ingredients. Chill. Garnish with bacon just before serving.

Homemade Limeade

1½ cups sugar
½ cup boiling water
2 teaspoons grated lime zest
1-½ cups fresh lime juice
5 cups cold water

Stir together sugar and ½ cup boiling water until sugar is dissolved. Stir in lime rind, lime juice, and 5 cups cold water. Cover and chill 8 hours. Recipe makes 8 cups.
You may substitute lemons for limes to make homemade lemonade.

Lemon-Rum Slush

2 cups rum
2-6 oz frozen lemonade concentrate, thawed
1½ cups pineapple juice
¼ cup sugar

Stir all ingredients together with 2 cups water and then freeze for 6 hours. Stir occasionally. Remove mixture from freezer and stir until slushy. Recipe makes 7 cups.

Zucchini Chip Snack Cake

½ cup butter, softened
1-¾ cups sugar
½ cup vegetable oil
2 eggs or ½ cup egg beaters
1 teaspoon vanilla extract
2-½ cups all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup buttermilk
2 cups shredded peeled zucchini
2 cups (12 ounces) semisweet chocolate chips

In a large bowl, cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in zucchini. Pour into a greased 13” x 9” baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

Poor Man’s Lobster

Trout Lake Northern Pike Fillets or Haddock Fillets if fishing is slow
Lemon Juice
Melted Butter
Seasoning Salt
Butter Pats

Preheat oven to 400. Place desired amount of fillets in baking dish. Brush with lemon juice and melted butter. Sprinkle with seasoning salt, paprika and dill. Place butter pats every 3 inches along fish. Bake 20 minutes until slightly brown on top. Can also be grilled!

Pickled Fish in Wine Sauce

Filet fish and cut into serving pieces. Soak fish in a salt brine that will float an egg (you must use pickling salt). Soak for 24 hours. Rinse in cold water. Pour white vinegar over fish, and let sit for 24 hours. Rinse and pack fish in jars with onion slices between layers.

For sauce:
2 cups white vinegar
2 cups white port wine
1-½ cups sugar
1 tablespoon pickling spices
Boil for 1 minute. Let sauce cool. Pour over fish and refrigerate for 3 days. This keeps in the fridge for months. Good way to use small amounts of Northern, or any fish.

Cast Iron Skillet Apple Pie

B​oulder Junction 1st place “Musky Jamboree” Winner

For pastry dough:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
1 stick (½ cup) plus 2 tablespoons cold unsalted butter
4 tablespoons to 6 tablespoons ice water
Store bought crusts will do in a pinch!

For topping:
2 tablespoons unsalted butter, softened
2 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
½ cup chopped walnuts

For filling:
3 pounds baking apples (about 6 medium)
½ cup firmly packed brown sugar
¼ cup granulated sugar
2 tablespoons corn starch
1 tablespoon fresh lemon juice
¾ teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar

To make pastry dough:
In a large bowl with a pastry blender, or in a food processor, pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing, until mixture begins to form into a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

To make filling:
Peel and core apples. Cut apples into 1/2-inch wedges and toss in a bowl with remaining filling ingredients to coat. Preheat oven to 350°F. On a lightly floured surface, roll out dough into a 15-inch round (about 1/8 inch thick) and then fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1-1/2 quart) pie plate, letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold overhanging pastry over filling, leaving just the center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

Crumble chilled topping over center of pie, breaking up any large chunks. Brush crust with the milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.

Pumpkin Pie

Boulder Junction 1st Place “Harvest Fest” Winner

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 large egg, or ¼ cup egg beaters
1-¼ teaspoons ground cinnamon, divided
½ teaspoon ground ginger
½ teaspoon nutmeg
¾ teaspoon salt
1 (6 ounce) graham cracker pie crust
¼ cup firmly packed brown sugar
2 tablespoons all purpose flour
2 tablespoons cold butter or margarine
¾ cup chopped walnuts

Preheat oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes.

In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator.

Pan Fish Chowder

3/4 pound bacon, julienne
2 cups chopped yellow onions
½ cup chopped celery
1 cup diced carrot
1-½ teaspoon salt
½ teaspoon cayenne pepper
5 bay leaves
¾ cup all-purpose flour
8 cups chicken stock
1-½ pounds new potatoes, quartered
1 cup fresh sweet corn
1 teaspoon Crab Boil
1 cup half & half
½ cup fresh parsley, finely chopped
1 ½ lb pan fish, cut into bit size pieces
¼ teaspoon hot sauce
1 teaspoon Worcestershire sauce

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Sauté for 12 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Next, stir in the Crab Boil. Simmer for 15-20 minutes, or until the potatoes are fork tender. Stir in the half & half and parsley and then simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Add the fish pieces and simmer the soup for 5 minutes.

Puffball Parmesan

For when Puffball mushrooms near the entrance of the property are ready to be picked!

On a dinner plate, mix 1 cup flour with 1 teaspoon salt. Cut Puffball into 1” think slices, making sure to cut off the skin. In another bowl, mix 2 eggs with 4 tablespoons good beer, 1 tablespoon fresh herbs of your choosing, 1½ clove garlic, and 1 tablespoon minced onion. In another dish, combine 1 cup bread crumbs with 1 cup fresh grated parmesan cheese.

Carefully take the slices of mushroom and coat in flour, then egg, then breadcrumb mixture. Make sure to coat both sides. Sauté in olive oil until browned, then flip and brown the other side. Serve with pasta and sauce.