Spices

From Our Kitchen to Yours

As promised during our 2018 season, here are a few recipes from the kitchen here at Woolly’s. 

Please note, our recipes are changing constantly, and our Chef really never measures – it’s a little of this and a little of that, so the following is only a best guess of how he magically makes what he makes.  (He doesn’t even “clue” his own MOM & DAD in to some of his secret ingredient -“herb combinations” – oh my!!)


Cheesy Bacon Potato Soup (makes 4-6 servings)

This is the soup we serve on all our bus lines. Delicious. The trick is to use peppered bacon. 

  • 8 slices peppered bacon – chopped and cooked

  • 1 white onion

  • 4 garlic cloves – minced

  • 11 tablespoons butter

  • 2/3 cup flour

  • 7 cups milk

  • 4-6 baked potatoes

  • 2 cups shredded cheddar cheese

  • Salt and pepper to taste

In a large stock pot, melt butter over medium heat.  When butter has melted, sauté onion and garlic for 5-6 minutes, then whisk in flour and allow the mixture to cook a few minutes.

Slowly add in milk, 1 cup at a time, whisking well between each cup.  After all of the milk has been added, continue to whisk until the mixture starts to thicken.

Add in cubed baked potatoes and bring to a boil making sure to stir frequently.

Reduce heat to low, then stir in bacon, cheese, salt and pepper.

When the cheese has melted, serve immediately.  Garnish with additional cheese and bacon.

 

Woolly’s Potato Salad (makes 4-6 servings)

  • 8 medium-large potatoes

  • 2 cups chopped yellow onion

  • 1 cup diced dill pickles

  • 1 cup mayo

  • 3/4 cup yellow mustard

  • 3/4 cup dill pickle juice

  • salt & pepper to taste

Boil the potatoes whole in the skin until fork tender, about 20-30 minutes. Run water over the potatoes to cool. Peel & chop the potatoes.

In a large bowl, combine the potatoes, onion, dill pickles, mayo, & mustard. Pour in the dill pickle juice & stir to combine. Season to taste with salt & pepper.

Refrigerate at least an hour before serving.

 

My Grandma’s Thresher Pickle Recipe

Toward the end of August and into September, the threshing crews would move their way into the Dakotas and harvest all the wheat, barley and etc. that the farmer had planted for the year.  The farmers wife was responsible for feeding this large crew for workers that usually stayed for 2-3 days.  It was about this time that the cucumber crop would be flourishing and ready for harvest.  Thus, comes this recipe from way back when…

  • 5 pounds pickling cucumbers cut in ¾ - 1-inch chunks

  • 4 tablespoons pickling spices (McCormick's or mix your own)

  • 6 bunches dill, washed and chopped

  • 6 cloves garlic, crushed and peeled, more if desired

  • 1 cup white vinegar

  • 2/3 cup pickling salt

  • 2 quarts water

  • 1/2 teaspoon powdered alum

Scrub pickles with a vegetable brush and rinse with cool water. Allow to dry thoroughly. 

In a large stoneware crock or a big plastic 5-gallon pail, sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers chunks in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. 

Mix vinegar, salt and alum and 2 quarts of water. Pour over cucumbers, to cover.  Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms. They may not begin to form until fifth day. Do not stir pickles, but make sure they always remain completely submerged in brine . If necessary, add additional brine.

Leave for 3 to 4 weeks. 

 

Anna’s Famous Lemon Bars (makes 20 servings)

For the crust:

  • 2 sticks butter, softened

  • 1/2 cup granulated sugar

  • 2 cups flour

  • 1/8 teaspoon salt

For the filling:

  • 6 extra-large eggs

  • 3 cups granulated sugar

  • 2 tablespoons grated lemon zest

  • 1 cup lemon juice

  • 1 cup flour

  • Powdered Sugar, for dusting

Preheat oven to 350ºF.

Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.

Cream together the butter and sugar. Mix in the flour and salt until dough forms.

Press the dough into the pan, building up 1/2 inch crust on all sides.

Bake the crust for 15-20 minutes or until lightly golden brown. Chill.

Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.

Dust with powdered sugar before cutting and serving.

 

Anna’s Most Delicious Brownies (makes 20 servings)

In a double boiler, melt:

  • ½-cup butter

  • 4oz. Unsweetened chocolate 

Let this cool

Hand beat together until light and foamy:

  • 4 eggs

  • ½ tsp. salt

Gradually Add:

  • 2 cups sugar

  • 1 tsp. vanilla while still beating

With a few swift strokes combine the cooled chocolate mixture into the eggs and sugar. Even if you normally use an electric mixer, do all this part manually.

Before the mixture becomes uniformly colored, stir in gently:

  • 1 cup sifted all-purpose flour

Bake at 350°F, in a 9x13 inch pan for about 25 minutes. Cut when cool. ENJOY!!

 

We hope you will try and enjoy all these recipes! 

Don’t forget to check out our new on-line gift shop, featuring many of our logo wear, beer mugs, shot glasses and furry critters including the White Buffalo.