Ruth's On Stafford Menu

2 pound Sandwich loaf style\nSimilar to Marie's Oatmeal this bread uses Whole Grain Bulgar (previous bulgar used was the inner kernel - not the whole grain) instead of oatmeal and molasses instead of brown sugar. \nBulgar is generally associated with Middle Eastern cooking. When the European countries were introduced to the "first processed grain" in the world they chose to figure out a way to make bread. Norwegian (Concordia) Language Village bulgur bread recipe was also used at the German and Spanish Villages. Researching foods and recipes from around the world reveal that many recipes are similar if not the same or at the very least, influenced by immigrants bringing their traditional recipes or ingredients. So thank you to the immigrants for bringing bulgar with them to their new countries. \n\n\n

COMFY (carry out meals for you)\nHeat & Eat\n\nAs a kid, Quinn was a chicken-nuggets-only kid until he tasted this warm spiced, smooth ground peanut and tomato garlic sauce over couscous. He still likes it!! AND he made it this time. His version is less West African spice and more garlic and nut flavor. He also has graduated to diced tomatoes instead of just sauce. This nummy sauce sits on couscous.\n\nMake it a dinner by adding roasted carrots.\n\nSauce is gluten and dairy free. For completely GF entree, request rice instead of couscous in special instructions.

NO, it's not June but it's starting to feel like it. If you wait to eat this dessert on Saturday you won't have to dig as deep for the rhubarb and sweet strawberries essence of June. It could be considered Dessert ... or maybe breakfast. Add a scoop of ice cream, vanilla yogurt or cream.\n\n

Parmesan chicken - one layer of flavor. Ceamy Ranch- second layer of flavor. Water Chestnuts - layer three. Bacon - the coup de gras.\n\nAdd to pasta, a lettuce leaf or a slice of bread.

COMFY (carry out meals for you)\nHeat & Eat\n\nGround round and Greco Brother's Italian sausage meatballs seasoned with 5 Italian herbs covered with in-house made red wine marinara using 5 or more styles of tomatoes over 5 cheese tortellini. Thus Italian Five.\n\nScroll down description to see options.\n\nGF upon request

Gluten free and amazing!! Kaylee is serving them to her coffee clutch for their Christmas gathering and she's NOT GF. Since they are made with almond flour we are sure they are super good for you. As Keto as a cookie can get. We're dipping yours in chocolate for a bonus - dark chocolate is good for you too!!!

This is one of the most popular salads Ruth's makes. \n\nBroccoli Salad with a twist of dried cherries, roasted pecans, water chestnuts and Ruth's magic dressing. Quinn cuts the broccoli small so you can get every ingredient in one fork full. \n\nWe know people who eat this for dessert. Just sayin'!

Quinn found this recipe when he was tired of making the cornbake muffins a bunch of years ago. He made them again for the Methodist Church to accompany their Chili. Slightly sweet and moist they also are fantastic with ribs or a salad or ???\n\nOrder a single muffin or half dozen with size drop-down menu.

Heat & Eat\n... presented in a container ready to crispy-reheat in the oven or warmed in the microwave.

COMFY (carry out meals for you)\n\nBaked Perch with your choice of sides. Use the drop-down menu to add to your dinner. \n\nChoose with Ruth's cooked honey mustard glazed sugar snap peas or Zucchini Fritter or BOTH.\n\n

24" or 12" loaf\n\nRemember it's really a one day bread because there are no preservatives although Kathy enjoyed her extra half loaf from their party for 2 days - so she says. If YOU have leftovers, slice and freeze. Butter and Broil when you want some crostini. \n\nWhen I told Rachel this trick she said, "What leftovers?"\n\nLet us know in "special instructions" if you think you are going to have leftover. We have a special plate for you.

COMFY (carry out meals for you)\nBaked and wrapped - Ready for you to heat and serve.\nGF/DF\n\nAlthough seemingly counter intuitive, dry rub ribs are generally more moist and tender than those boiled or marinated. Quinn has done some spice mixing and has found another Mild dry rub allows the flavor of the rib to shine. Served and approved by Bernie at his 70th birthday party. John sprayed his with apple cider vinegar and apple juice before warming in a 200 degree oven. He's a rib-guy and loved these.

I dreamt about my dad this week. This was his favorite pie and his "cake" request for his birthday - today marks 99 years since his birth. If you have a scoop of vanilla ice cream that would be his ultimate favorite combination.

Tres Leche except made with 4 or 5 milks. It's a bit creamier than the Norwegian rice pudding that's made with eggs. This one is more often requested. - even super Norwegian Grandma Carlson who whispered that she would like the recipe after trying it.\n\nGF

Schaum Torte, a meringue (not the same as pie meringue) dessert with a crisp crust and soft, light inside is claimed as originating in Germany. German's make it in a 9x13 pan.\n\nFrance claims the origination and call it Meringue and make them individually with a swirl top like Hershey's kiss. \n\nPavlova is this same meringue-based dessert named after the Russian ballerina Anna Pavlova. For the past hundred years there has been a debate about whether it was her tour to Australia or New Zeland that inspired the national dessert named after her. The Pavolva version is shaped like a snowball with a dip in the middle for lemon curd and kiwi. \n\nFun fact--1604-- The earliest recipe for a meringue made of sweetened and beaten egg whites appeared in a small leather-bound recipe book by Lady Elinor Fettiplace (1570-1647) that was called White Bisket Bread. No shape or topping listed.\n\nSince there was no internet back then they can all claim this lovely dessert as their own.\n\nGF

The carrot cake at Dave and Ruth's wedding that was promised to be a true carrot cake but was actually a boxed spice cake with dried flecks of carrot was so disappointing (and obviously something Ruth hasn't gotten over). When she found her Grandma Dora's carrot cake recipe and made it for their first anniversary Dave fell in love all over again. Three years later when Arne and Karen got married they made sure the carrot cake was real - it was fabulous.

Deep smooth rich flavor of pumpkin and dark brown sugar with warm spices in a molasses cookie crust. Pumpkin pie can be enjoyed more often than once a year - we're sure of it.

In-House made 60% chocolate "pudding" whipped with lovely cream to create that luscious melt in your mouth chocolate silk filling. \n\nChoice of single chocolate tart or chocolate cookie crust full pie.

Door County Cherries (some frozen and some dried) with some dark Michigan Cherries for a full flavored cherry filling that you KNOW is not from a can. Top with crisp. Small single serving style.

Indians are just as hooked on desserts as any other culture. Desserts are an integral part of sacred offerings in places of worship. Flavored with cardamom this pistachio pudding follows the sugar, milk and traditional spices of Indian desserts.

Marie made this for the first time in the 1960s. It was quite elegant for the Bolstad family table but she wanted to try it on them before she served it to the Music Club Ladies. Success on both tables. \n\nAnd Pete called it a "dangerous dessert" when he ordered it last month because it was difficult to make it last for more than one sitting. We've heard from others' that he is right but, I'll guarantee he will order it again.

Caramelized apples with seasoned pecans for a full flavor filling in a puff pastry for a true comfort food dessert. Baked in a container to be warmed in the oven or microwave.

Dark Chocolate and melt in your mouth.\n\nIn-house made "pudding" to whip with real heavy whipping cream for a luscious bite after bite.

Susie my Greek friend who showed us how to make this sweet sticky amazing dessert of honey nuts and paper thin dough helped us with the Art's Guild Event this weekend. And it's one of Rolf's favorite desserts. So it seemed like the right day to make this.

That means chocolate mousse-like deliciousness layered with a chocolate covered cookie.

Meg requested cranberry crisp - really crisp made with oatmeal please - for the dessert at her party to celebrate her bog art show. Not too sweet and touched with orange she and her guests raved. \n\nHope you have a scoop of vanilla to add to it after you heat it up a bit.

One of our favorites. Fresh blueberries wrapped in scratch-made Triple berry goo in a tart shell and covered with crisp instead of a second crust. Since it's fresh-made we can add less sugar so the taste of the blueberries comes though.\n\nStacey will agree it's good for breakfast too!!

Although Rolf prefers picking the cherries off the tree and using them is the freshest pie you could imagine, this is the next best. \n\nDoor County Cherries and a couple of other styles of cherries in a smooth sauce then scooped into a puff pastry shell.

Jumbo Cupcake Format\n\nMoist banana cake that could be a treat on it's own but we'll put maple frosting on the top to enhance the flavor and make it a super treat. It's one of Marie's favorite cake in the 1960s.\n\nKarn, college roommate, compassionate woman and great friend has a thing about bananas... she won't eat them and barely looks at them. She MIGHT try this cake since the banana is hidden in cake format with super good frosting.

Very little sugar in this so the dark chocolate flavor comes through. Layered with Tiramisu "pudding" made with marscapone cheese.

This is chocolate wafers wrapped in whipped cream that melts in your mouth. It's a classic.\n\nRolf and Chris brought one of these to a family gathering a couple of weeks ago - reminding me how great this dessert is. They put raspberries on the top. If they are good we will too.

Chocolate brownie cake!\nCherries from Door County!\nWhipped Cream!

Lady Fingers holding creamy custard and topped with strawberries.\n\n

... made with cream cheese rather than the French brie or Italian ricotta cheeses and definitely NOT the no-bake. Also made with good real vanilla even though the price is still through the roof and a touch of almond. Always a dessert for the low sugar lifestyle. \n\nMade in muffin format. Two in an order.\n

Personal Cheese Cake!!!!!\nRich, smooth, lusciousness on graham cookie crust then topped with Lemon Curd.\n\nRequest GF in special instructions.

There is some dispute over who invented lemon curd and when, but the citrus dessert spread has been popular in Ireland since at least the early 20th century. It’s most commonly used as a filling inside a sponge cake.

Jumbo. Dave's favorite recipe. Not the carrot fleck spice cake the baker made for our wedding, this one is from Grandma Dora's church cook book and made with real carrots (the we roast first) and pineapple. Quinn has perfected the cream cheese frosting that domes the cup cakes. It's family afair.

Fresh squeezed limes with sweetened condensed milk create a smooth filling full of flavor. Graham Crust

Shannon and Dave wanted Home-made ice cream sandwiches for their wedding "cake". That was a year ago. They were a hit then and even though so much has changed in the last year we're guessing the enjoyment of this treat has not. \n\nDouble chocolate cookies hugging a scoop of ice cream\n\nThe challenge will be to get them home before they melt. Maybe some of you will sit in the parking lot and have dessert first.

Regular size Red Chocolate Cupcake with lovely light frosting to complete the deliciousness. Not too sweet but a great treat.\nMatt says, "Can you believe this cupcake?" as he pops in the last bite of the first one and picks up a second.

Bourbon vanilla, browned butter, and brown sugar create a deep rich flavor wrapping around roasted pecans that might make your eyes involuntarily close in enjoyment. \n\nThis is not your super market pie.

Marianne and her guests LOVED these at the Defeat of JJ party. They popped one of these caramel chocolate balls in their mouth each time they passed the dessert table. \n\nDozen in a package.

Petite Pain au Chocolat\nA special breakfast or dessert at Lac du Bois Language Village.\nChocolate, chocolate and chocolate wrapped in puff pastry for a delicious dessert ...or breakfast ... or snack with morning coffee. \n\nPackaged in a container for you to crisp in oven or warm in microwave when you are ready to enjoy.

Lusciousness in each one bite puff. It is possible that once you start... it could end up being a one sitting dessert. \n

"REAL carrot cake ,please, not the spice cake with flecks of dried carrot" was the request to the bakery who made the cake for Dave & Ruth's wedding. They PROMISED it was a real carrot cake - it was not. \n\nWe found the REAL carrot cake recipe in the Door County Bay View Lutheran Church cookbook. And we are sure that with all the carrots, pineapple and Kernza, this is healthy. Definitely emotionally healthy for many of us. And since it has carrots Dave is sure it's a vegetable serving. It's one of Becka's favorites too.

Jumbo Cupcake\n\nThis recipe was found when a huge alcohol delivery was made right before COVID shut down gatherings. A silver lining was that there are recipes for beer in cupcakes. Shock Top beer is shockingly good in this orange cupcake. Orange Cream Cheese Frosting is an excellent topping. \n\n

Declaring this a "healthy" dessert.\n\nPuffs made with eggs for protein. Whipping Cream mixed with lemon curd made with fresh squeezed lemons as a nod to a fruit and dairy serving. Topped with raspberry chocolate for the emotional health that is the most critical health aspect right now - thus surpasses all. You could cut it to have half for dessert and half for breakfast OR You could order two. ;-)

Mini packages of peanut butter chocolate to munch on while you watch TV - We don't recommend eating Puppy Chow while you're working on the computer unless you have one of those mini-vacuums to get up that powdered sugar that doesn't make it to your mouth. \n\n\n

The lemon was... "real" she said and "real good". Kate's favorite! She even talked her husband into having them for his birthday after serving them at her birthday. Lemon Curd tops this lovely jumbo cupcake. The zest makes the difference.\n

Secret ingredient puts a serious lemon punch in this pound cake. Bundt cake format.

Every Chocolate Bread Pudding is different... depending on the chocolates, breads and milks that we decide to mix up this time. \n\nThis time a topping of homemade Nutella. Luscious and up to Chocolate Connie's standards.\n\nComes in a container ready for the microwave. Choose the size you'd like with the drop-down menu.\n

Mini coconut cups filled with chocolate \n

Souffle "Cake" Custard like. This time chocolate with cranberries. Not overly sweet or rich - just luscious. Difficult to describe... well not for one customer... "amazing" she said.\n\nComes in a container ready to microwave for just a touch of warmth. ALTHOUGH many would say it's a cold dessert. \n\n39 years ago Ruth worked her first summer at Lac Du Bois (French Language Village) International Language Villages. This recipe was one of the favorites of the villagers.

SPECIAL DESSERT!!!\n\nFluffy meringue/marshmallow-like balls floating in a Lemon curd "sea". Single Serving - light and fresh.

Layers of flavor:\nCoconut Graham Crust\nCreamy Rum middle\nPineapple "pudding" top\nToasted Coconut Sprinkled on the top

A hybrid of Mexican tres leche (3 milks) and Norwegian (2 other milks) rice puddings. That's 5 milk rice pudding creating a luscious and creamy spoonful each time you dip into the bowl. Kernza grain with a sweet flavor adds to the rich flavor of this amazing dessert... breakfast. Requisite Cinnamon Sugar topping included.\n\nUse drop-down menu to choose amount.\n\nmicrowave containers\nGF\n

Serving these up to celebrate the new year and Connie's new hip. Surgery went well and she will be skipping out to your car as soon as she recuperates. Connie first experienced these luscious chocolate cupcakes made with Shock Top beer for a smooth flavor and topped with chocolate cocoa cream cheese frosting cup cakes when we celebrated her 60th birthday. We kinda knew she would like them so we named them after her. \n\nUse drop-down menu to choose one jumbo or 6 regular.

Individual mini pie. In-house made blueberry sauce surrounding fresh blueberries. The note gracing my bulletin board received from Barbara 5 years ago when she returned the empty (and washed) blueberry pie plate reads "Bravissimo". Couldn't resist naming it after her from that day forward.\n\nHappy Anniversary Barbara.

Rich and lovely in a cookie tart.\n

Sounds so common but this one made with Li'l R&R Imminent Brewing beer that THEY make with Lorensen's berries so we can make this moist cupcake worth a "yum" with every bite. This regular sized cupcake is topped with Chocolate Cheryl Frosting.

Cup of deliciousness.\n\nChocolate Cookie crust\nChippermint Ice Cream\nSpecial Chocolate Sauce\n\nPaula's mom didn't really like cooking so this was one of her favorite desserts to make and one of ours to eat.

Pound cake made with melted ice cream. In-house made banana cream draped over the cake with slices of bananas. Quinn was looking for a way to get more potassium = bananas = dessert format. ;-)

Sandra said this was one of her favorite desserts because the smell "invites you in", That's the kind of food we like to make. So here is our try at this. Real lemon zest, vanilla ice cream and cardamom... my mouth is watering.

Remember the Panakuken? It's kinda like that only more custard-y but not custard. It's a French dessert that's not too sweet and laced with blueberries but a nice finish to a meal ... or for breakfast. ;-). So like a Panacuken,\n\nBaked in a container that you can put back in the oven or in the microwave to warm it up.

Dacie Chocolate Chip Cookie\n Caramel Layer\nChocolate Cookie\n Chocolate Frosting\nPeanut Butter Cookie\n Vanilla Frosting\nMacadamia White Chip Cookie\n Chocolate Gnache\n\nDig in!!! This could last for 4 days... unless you are Deb - then it's a snack.\nWe haven't made our version of this yet so the picture is of where we got the idea.

Cream Puffs are made with eggs so we are sure they are good for you :-). \n\nFilled with luscious chocolate mousse so they are even MORE good for you... emotional health is important too.

Smooth chocolate center - Dark Chocolate covered... enough said.

Health Food Dessert... REALLY!!\n\nCocoa in the crust may help prevent heart disease, lower blood pressure and make arteries and veins work more effectively as long as there's not much sugar involved. And as this combination would have it, there is not much sugar in cheesecake... and there ARE eggs and cheese for protein. The topper... Tart cherries are a rich source of antioxidants and help reduce inflammation. The best part is the emotional health in savoring these flavors together. \n\nSo there you have it! Healthy Dessert!!! The portions this week are such that you could share or make it last for a couple of dessert sessions.\n(Bigger than the picture.)\n\n

French dessert for a special dessert. This tart starts with an almond shortbread crust filled with vanilla mascarpone cheese then topped with caramelized pears.

Another twist on ingredients. Ginger-Molasses crisp over cooked soft caramelized pears. In a microwave dish to warm up. \n\nUse drop down size menu to add a container of brown sugar cinnamon ice cream to plop on top of the steaming crisp. OR You could also put the ice cream in a mug, pour in a jigger of rum, then add boiling water for a hot buttered rum to drink with your pear crisp. WOW!!!

A Fresh Pear poached in 7 Daughters White Wine, a lovely sweet white wine, and spices with a side of mascarpone honey cheese.

Creamy and full of lots of rhubarb topped with cobbler crisp. Short on definition. Long on flavor and yummy-ness. \n\nBrenda loves it so much she ordered 2. We thought it was for both her and her husband. She admitted later they were both for her.

Creamy custard with lots of rhubarb adding to this favorite. \n

Temperatures are rising as this menu is being constructed. A tropical angle sounds like the right kind of dessert. Pineapple caramelizes in the sugar to make a great "frosting" when it's flipped so the moist coconut flavored cake is now on the bottom.

Dark Chocolate Gnache \nHugging 4-6 Strawberries\n\nPhoto is from the Valentines Strawberries at Bethel in 2015.

I think of Scandinavians as being very precise; so, it follows that the cake pan used for this traditional almond cake has ridges to show where to cut the cake. A nice glaze completes the moist almond flavors.

Sot Suppe\nComes in a 1 Cup container ready heat and eat OR eat cold. Made from mostly dried fruit, frozen cherries and caned peaches... when the winters were so cold it was difficult to grow fruits. Eat as a dessert or accompaniment for cheese and salami lunch, supper or snack.\n\nSpecial Norwegian Almond Cookies accompany,

They look like little potatoes but they taste like almond soft candy.\n

Chocolate Brownie\nDrizzled with Caramel\nRoasted Pecans\nTopped with Sea Salt\n\nYou'll have to provide the ice cream - don't forget to pop it in the microwave for 11 seconds before you heap on the ice cream.

Just in case you didn't get to hunt for those mini candy bars this will appease well. \n\nDouble chocolate cupcake frosted with creamy almond frosting and topped with toasted coconuts, almonds and more chocolate.\n\nJumbo only because they are so elaborate.

This is an Ann kind of dessert! Super chocolate cupcake with a creamy cocoa chocolate the frosting with coconut and almonds. OH the flavor.... WOW!!!

Crepes wrapped around cherry sauce and topped with creme fresh. \n'nough said.

Traditionally Southern. Traditionally a Juneteenth Dessert. The red tries to hide the chocolate but it just deepens the red color. Certainly follows the theme - read the "Tidbits of Info" at the top of the menu.

Side dish that screams Southern comfort food.\nSweet potatoes baked with can syrup and spices under a buscuit crust. \n

This has become the birthday pie of choice for many including Cheryl, Kevin and Bob. Quinn will be making this lovely in-house made pudding with Banana Foster in a graham cookie tart crust.\n\n\n

This crisp - made with 5 different kinds of apples - is a favorite of Chuck's and his 95th birthday "cake".\n\nWe'll put a cup of apple crisp in a 1.5 cup microwave container so you can heat it up and put a scoop of ice cream on the top... just like Chuck. \n\nThe last apple crisp was a recipe with lots of cinnamon. This one has no extra spicing.

In-house made lemon curd. Zest is the key.\nIn-house made angel food cake.\nVanilla cream to top.\nOne of Bob's favorites.

Karin is missing the cake with maraschino cherries and walnuts her mother used to make her for her birthday so we found the recipe and are ready to make it for her ... and some for you. \n\nIt appears this cake has been a popular "special cake" for more that 100 years. It's been 50 years since Marie made it for our family. Time to bring it back. Thanks Karin.

Smooth Cheryl frosting on fluffy scratch-made white cake in cupcake format. Yummy.

Layers of \nLemon Curd (in-house made).\nLemon Zest Cake.\nVanilla Chiffon Cream.\n\nVanilla makes the Cello part of this Creamy lemon-y lusciousness.\nIt's Beyond Delicious as declared by Bob!!!

Halie request: Luscious creamy bread pudding and almond syrup topped with almonds. \nComes in a container ready for the microwave. \n\n\n

A bit of a crisp and a bit of a cobbler. Lovely on it's own when warmed up. We're hoping you have some vanilla ice cream to top it with since the ice cream might get a bit soupy in transport.

Making this from scratch means that it's a bit more substantial and full of flavor than a store-bought cake. Door County Cherry Sauce tops this full flavored cake.

Scratch made Lemon Curd for Lemon pie in mini tart format. Since the humidity destroys meringue we are trying Boiled frosting as the topping. Yummmm.

Super moist and lovely chocolate. \n\nJeanne was like a second mom to me and loved chocolate. So even though chocolate was not part of my growing up diet she loved the so you have to know they are fabulous.

Made from scratch pudding with coffee soaked lady fingers layered in a container to enjoy bite by bite over the weekend... or on all together on Friday night.

Cherry cobbler was easier to portion than a cherry pie for the seven people sitting at the Bolstad dinner table. So Marie made this delicious Door County Cherry recipe with a scone like "crisp" more often than pie. We'd love to send vanilla ice cream with this but the melt factor makes that option inpractical. SO... we recommend you have a nice vanilla bean ice cream on your grocery list this week.

This original cake is not directly named after the Black Forest mountain range in south-western Germany but rather from the specialty liquor of that region known as Schwarzwälder Kirschwasser (Black Forest Cherry Water) distilled from tart cherries. This is the ingredient, with its distinctive cherry flavor and alcoholic content that gives the dessert its character. \n\nToday's version is Brownie, Cherry filling and creamy whipped cream topping show a Black Forest Cake concept.

Fresh strawberries enveloped in strawberry glaze in tart crust. Nummy!!!

Lusciousness abounds with the sweetness of three styles of milk in a vanilla cake then topped with whipping cream and fresh fruit.\nCertainly a treat.\n\nWe were honored to host Dan's surprise 50th birthday party last fall. Pam asked us to make a tres leche cake. We dedicated to make it in the shape of his new age, 50. It was so well received we are making it for you... but just not with YOUR age. :-)

Honey Crisp Apple drizzled with in-house made caramel and some crunchies then baked to tender deliciousness.

RED Chunks of chocolate cake, WHITE swirls of cream cheese "pudding", and BLUE berries to remind us that there are layers and layers of history.

French.\nLovely puff pastry rolled around a bunch of chocolate lusciousness. \n

Caramelized apples topped with granola to "crisp" it up.\n\nWe'll put a cup of apple crisp in a 1.5 cup microwave container so you can heat it up and put a scoop of ice cream on the top.

Fresh lime zest cupcake with lime glaze.\nRefreshing

OMG.. another health-food dessert or breakfast decision.\nCheesecake is cheese, eggs and low sugar then add the veggie, pumpkin, a touch of brandy and Angostura with a light dose of the traditional spices to compliment the pumpkin not cover it. Smooth, creamy and full of flavor with a molasses cookie crust in a mini pie container. \n\nMolasses is super healthy too. Love this dessert when New Year's resolutions are still in play.

Layers of lusciousness.\nDoor County Cherry scratch made sauce.\nChocolate Cake.\nDrizzle of Gnache.\nWhipping Cream.\n

It's Bills birthday this weekend so we're making his favorite... coconut cake. Making in cupcake format for you topped with the new and improved Cheryl frosting and toasted coconut.

a'la Ruth's in combination with Imminent Brewery Lil R&R Wheat Ale - made with berries from Lorence's and rhubarb from Spring Wind Farms - all three Northfield favorites to make a luscious deep chocolate cupcake. New and improved Cheryl creamy frosting to make it MORE luscious. And of course a dark Cherry on top. WOW!!!

Since jello is a hard-sell these days we thought we would make this fabulous dessert as a nod to Andrea's love for Jello.\n\nSweet -salty pretzel crust topped with a smooth creamy layer and topped with Strawberry laced jello. Bites include all layers - not like an Oreo, eaten layer by layer.

Cocoa, Syrup, Chips in chocolate format baked to gooy-ness. Comfort food. Eleven seconds in the microwave for WARM gooy-ness.

Delectable Dessert:\nCrispie crust.\nCreamy Pineapple middle.\nDelicious Strawberry Sauce.

That's right that wonder bite of a Phyllo dough layered with walnuts, pecans and pistachios wrapped in orange zest honey will have another layer of Anne's favorite flavor, Chocolate.

Last weekend Linda asked Quinn to make is super creamy Creme Brulee, a rich custard topped with caramelized sugar. The toasting of the sugar took a long time with a small flame when he was just learning how to make it. He now has a commercial torch to do it up right. He's ready to make it for you. \n

That's right a new angle on a creamy luscious dessert. The keg of 1919 Root Beer was not quite empty after Bev and Ron's 51st wedding anniversary party. This recipe looked fun and unique. Layers of root beer cake and creamy root beer "pudding".

... just like it says.\n\nHappy Birthday Peder.

The creamy frosting on the cake gives a float-like flavor profile to this 1919 Rootbeer cupcake. \n\nThanks Bev for reminding us how good 1919 is.

... with Fudgy Frosting. This is an Ann Dessert although we know that there are others who are just as passionate about chocolate. \n\nI think Kaden from Union Lake Garden brought us the entire field of zucchini. Super cool that someone figured out how to make a chocolate cake out of this versatile vegetable.

... indeed the cake is short. After baking up really fluffy it falls and creates a dense super flavorful base for strawberries. This is the sweet dessert version of this title.

... indeed the cake is short. After baking up really fluffy it falls and creates a dense super flavorful base for Blueberries and fluffy cream.

Layers of this creamy pudding, chocolate brownie, fresh strawberries and whipping cream makes it a Trifle. \n\nWe don't care what you call it. It's Beyond Delicious as declared by Bob!!!

Quinn changed his dad's favorite carrot cake recipe and Dave loves it! He used the same recipe for Pat's favorite cake to celebrate his75th birthday - He LOVED it too!!!\n\nSo... we think you'll like it too. Excited to hear what Becca and Steve think - you guessed it carrot cake is their favorite too.

Layers of lusciousness.\nDark Chocolate Cake.\nChocolate Cream\nPeanut butter Crunch Top

Using the traditional Almond Cake pan that's round from the bottom instead of the side to make this festive red and white cake. The almond drizzle on the top is the the "eye closing" part you don't want to miss.

Cookie cup made with spiced molasses cookie and filled with pumpkin pie a la' Ruth's. More flavors of the holidays!\n\nWe heard that a guest eating a piece of Ruth's pumpkin pie at Thanksgiving took a bite and popped his head up to say (not ask) to the host, "This is NOT store bought pie"!

a.k.a. Ground Hog Day Cake\n\nLayers the "groundhog" needs to burrow through to tells us if winter (that hasn't been) will continue.\n\nChocolate crust base.\nCreamy light chocolate creamy fluff.\nChocolate Pudding.\nCookie "Dirt".

Health Food Dessert... REALLY!!\n\nChocolate Crust: Cocoa may help prevent heart disease, lower blood pressure and make arteries and veins work more effectively as long as there's not much sugar involved. And as this combination would have it there is not much sugar in cheesecake... and there ARE eggs and cheese for protein. Pecans on top and a drizzle of Caramel. \n\nSo there you have it! Healthy Dessert!!!\n\n

Irene requested this recipe for her 100th birthday celebration. It's a pretty traditional 1950s pie - which makes sense because the Lowell Inn was THE PLACE to go for celebrations. I remember my mom talking about birthday lunches there. The krumkaka is also part of this celebration. She has graciously given us a number of recipes from her collection and we will be making them through the year for her and for you.

Art requested this for his retirement party. We thought it was so cool and put it on the menu this week. \n\nA layer of super dense chocolate cake.\nA layer of white chocolate frosting.\nA layer of fluffy white cake.\nA layer of Gnache. \n

Rhubarb ... lots of Rhubarb with crisp on top. Done. Unless you need to pick up some ice cream to top it off. It will come in a container that you can pop in the microwave to heat it up a bit.

Another reach for the memories of summer. The "shortcake" is actually a scone that soaks up the juices of the strawberries - so Laurie will package them separately so you can join them when you're ready.

Jumbo cupcake to honor the day.\n

... made in Christi's crust. And Christi herself will be making the crust while Rolf readies MANY peaches. GUEST BAKERS!!!\n\nSOOOO excited. Best Pie EVER!!! When Christi and Rolf made this for her colleagues Christi discovered that one guy hide more than one in his desk because he loved it so much. I'm guessing brother Arne requested it for his birthday this past week.

Jumbo Cupcake Format\n\nMoist banana cake that could be a treat on it's own but we'll put peanut butter chocolate frosting on the top to enhance the flavor and make it a super treat. It's one of Marie's favorite cake in the 1960s.\n\nThis year my dad would have turned 99th birthday. After his open-heart surgery he was told to eat a banana a day. So this is one nod to his banana intake that helped him live another 44years.

Five varieties of apples (Quinn peeled them all) mingling with a variety of spices, thickened to bring out the full apple flavors. Rustic crust with brown sugar crumble on top. \n

The pie of the old people... until we saw a 9 year old choose it before the chocolate or apple. It was his grandpa's favorite pie so he thought he would try it. A smile said probably so. \n\nWe made extra of all the pies his grandpa liked and then made extras for you. \n

Door County Cherries (some frozen and some dried) with some dark Michigan Cherries for a full flavored cherry filling that you KNOW is not from a can. Top with crisp. Small single serving style.

Great flavor in this moist bundt cake.\n

Layers of lusciousness.\nDark Chocolate Cake.\nChocolate Cookies & Cream\nChocolate Drizzle

Marcy wanted carrot cake for her wedding but does not eat refined sugar. Honey to the rescue and a great flavor. We made some cupcakes for you to try. Honey in the Cream Cheese Frosting too.

Fellow students used to ask Ruth to make this bread for lunches in college. The first batch she made was a flop. The bread did not rise and turned out like a brick. Many lessons have been learned and alterations made in the recipe. \n\nIn-house made French Onion Dip gives deep flavor and a soft bread for sandwiches or make salad a complete lunch. \n\nArtisan loaf style.

One and a half pound artisan shaped loaf LIGHT Jewish German rye bread. Just like the supper clubs in Wisconsin.\n\nRye is higher in protein, phosphorus, iron and potassium than wheat. It’s high in lysine, low in gluten and very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Zinc, Copper and Selenium, and a very good source of Dietary Fiber and Manganese.\n\nIts benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. Even though the studies are not conclusive it couldn't hurt as we are mindful of our immune systems, energy level, and now as new variants spring up.\n\nWe skip the caraway but add a secret ingredient that brings full flavor to the rye.

This is one of Rebecca's favorites. We hope you have a hankering (that's pioneer jargon) for this yeast risen corn-flour bread. Since it's NOT a quick bread it's great for a sandwich, for French toast, or butter it to eat with a salad.\n\nTwo-pound sandwich loaf style.

2 pound loaf\n\nA touch of honey with that wheat flavor in a tender loaf of sandwich bread. The German version adds carrots, Norwegian seeds, and Swedes orange zest and rye. SO... we are creating the Grandparent Honey Wheat Bread recipe.

Pain (bread) Au (of) Noix (nuts)\n24 ounce\n\nAfrican wheat and walnut yeast bread to dip in the Moroccan Chicken or as a pusher for the coleslaw.\n\nArtisian Loaf.\n\nIf you are allergic to walnuts or would like a loaf without nuts please say so in the "Special Request".

Soft white and whole wheat bread infused with garlic we roasted and dried veggies for a lovely flavor on it's own, with a dinner or with COMFY sandwich fixings or soup. \n\nSandwich loaf style

Dark Rye 1.5lb shaped to round loaf\nSuper healthy for those of you who want to get a jump start on your 2025 resolution to become a healthier you in 2025. \n\nRye is higher in protein, phosphorus, iron and potassium than wheat. It’s high in lysine, low in gluten and very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Zinc, Copper and Selenium, and a very good source of Dietary Fiber and Manganese. Rye also seems active in the prevention of prostate cancer.\n\nCocoa is rich in theobromine to help reduce inflammation and support heart and brain health from cancer and diabetes. \nAnd molasses for extra iron to aid in bone and hair health. Better for your body health than refined sugar. \n\nAllergy sufferers read on...\nIts benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. \n\nSo, there you go!

Soft inside and out white bread in an artisan "football" shape. Sounds a bit like store bought white bread but it's not. Substantial and flavorful to compliment sandwich fixings, a salad, breakfast toast toppings or a grilled cheese sandwich.

Sweet and soft for sandwich, snack or grilled cheese - maybe French toast. Any way you serve it you'll find a melt in your mouth bread. \n\nTwo pound loaf.

Baked and ready to eat. \n\nThe dough recipe from Hotel du Nord in Door County rolled with orange sugar\n\nHotel du Nord in Door County made amazing sweet rolls in the day. Marie put orange sugar instead of cinnamon before she rolled them one Saturday and her kids were enamored. Quinn, her grandson, has perfected this dough as well as the orange cream cheese that accompanies - his addition to the tradition of making sweet rolls for the neighborhood. \n\n4 Rolls in an 8" by 8" pan.

Becoming a favorite, this recipe is from "the Gift to be Simple Bread Book... a Door County journey with recipes" book that was signed by the author for Ruth in 1995. The reviews have been great. Tuna, egg and ham spreads have all been touted as a great combination as well as those who used it as a pusher while eating salad. \n\nAll strong flavors on their own but mellowed by the bread flour. We have finally found more Tasmanian Pepper (with notes of allspice and blackberry along with black pepper) to replace the bottle that Peder brought back from one of his journey - when journeying was allowed. It was a challenge since it is rare and very expensive. It will be freshly ground so the flavor should pop.

Gluten free flour and ingredients that help this bread to be moist and slice-able loaf-style bread.

Breakfast on the weekends is a bit more than a piece of toast. So how about a moist banana muffin to share the plate with scrambled eggs or to swipe with peanut butter to eat while you sip flavored coffee. \n\nThe lines between muffin and cupcake have blurred. These muffins are more like a quick bread - somewhere in between and no frosting... but a sprinkle of nuts on the top.

French Toast with a side of Orange Cream Cheese\n\nFresh squeezed orange juice in the French Toast batter as well as the cream cheese. French toast slices baked so all you have to do is pop them in the toaster or oven to warm. \n\n2 oz of orange cream cheese per slice of French toast.

Pain de Champagne is the French name for this beautiful bread and one of the top 5 breads of New York according to one bakery critic.\nFree-form shape but certainly workable for sandwiches or slicing to eat with a salad.

Two pound sandwich loaf style.\n\nButtermilk is the bi-product when the butter is removed from the milk. It provides a smoothness and special flavor to bread. This one is a favorite found in Grandma Dora's recipe book. \n

24 ounce loaf 8oz smaller than most of our loaves.\n\nThink cinnamon bread except with cheese. So when you slice into the loaf of bread there are swirls of cheese and soft brioche bread. Nice slice with a salad, wrapped around a hot dog, holding sandwich fixings or with dinner. \n\nIt's been a long time since it was made for the fans at Fifty North. We'd almost forgotten about it. It's back...

Batter or baked.\n\nThis batter keeps in the fridge for 30 days. Moist with great flavor. Add peanut butter and a banana and it's a super breakfast.\n\nMoist and full of flavor.\nRuth got an A+ with this recipe in Home Economics.\nTwo kinds of bran create a smooth flavor with the buttermilk for a truly moist muffin. Dare I say it might help right the ship after indulging at Thanksgiving.\n\nBatter in a bag so you can bake 'em when you want 'em. Or baked in Ruth's kitchen - ready to eat.\n\nHalf dozen regular size either way.

2 Pound Sandwich Loaf\n\nThe combination of the mustard, Parmesan and Tasmanian pepper is blended so well you might not guess those individual flavors. Great for deli meat, egg salad or grilled cheese sandwich or side piece to a salad. \n\nRemember you can always keep in the freezer to retrieve when you're ready to make another sandwich.

Artisan style 24oz loaf\n\nDave has been drinking V8 juice daily and found it to be very good way to get some veggies into his diet. He really likes bread too so... Yep, we put it together for this flavorful and "healthy" bread. Great with a salad, sandwich - including grilled cheese, or spaghetti.

... for soup or dip or salad or cut as regular round loaf for toast or sandwich. \n\nSomeone called this week to ask if we would make some for a special stew she was making for her husband - another type of hug. Since we are making some for her we will make some for you too. \n\n8oz bowl is about 4 slices of bread. Cutting out the bowl and saving the center for croutons on your salad tomorrow is one idea if you don't want to eat the entire bowl in one sitting.

Two Pound Sandwich Loaf Shape.\n\nLots of grains including Rye, Flax, Oats, Bulgar and Wheat with a sprinkle of Corn combine to create this hearty bread. Sounds like the Pit card game without the hay... it just didn't sound good as an ingredient in bread.

Made in-house with nut flours, whole-grain flours.

Sandwich Loaf Style\n\n\nHomemade Wonder Bread alternative. Tender rather than fluffy... if we're being bread baking technical. Bottom line... great bread for toast, sandwich, pusher or salad accompaniment.\n

Christi brought this natural rise bread (very little yeast) recipe into the family. Most often she and Marie made it in bun format. Today we are making it in an artisan loaf.\n\nThe crust is soft but crusty... it's an oxymoron. Right? The texture of the bread is almost sour dough like. Difficult to describe. Not difficult to claim as a great compliment to any meal.\n\nChris made this for the Chapel Hill cousins this past fall and they loved it.

2lb Sandwich Loaf Bread\n\nWild Flower Honey, Kernza flour and whole wheat flour adds flavor to any sandwich. Kernza grain adds more protein and depth of flavor to this wonderful bread.

Heat & Eat\nCORN meal, cream style CORN, whole kernel CORN with cheese sour cream make this a moist and flavorful muffin. Moist and good at room-temp but warmed is fabulous.\n\n

2 pound Sandwich loaf style\n\nScaled milk and a bit of brown sugar help create a soft whole wheat Honey bread that pairs well with Shirley's egg salad as well as peanut butter and jam or ham & cheese or....

It's a 24inch - 24 hour bread UNLESS...\nyou slice and freeze leftovers for later. \nWe do know customers who eat the whole loaf while it's fresh.\n\nRecommendation for Leftover Baguette that has been sliced and frozen:\n1. Butter frozen slices\n2. Lay on cookie sheet\n3. Put in cold oven\n4. Set oven to Broil\n5. Set timer for 5 minutes (6 for crustier crostini)\n6. Get out the dip, salad or warm up meal\n7. Make a beverage\n8. Eat - since all will be done at the same time\n\nAsk for a special plate to broil the freezer slices in the special instructions section.

1.5 pound Sandwich Loaf Bread\n\nThe first step is to create a yeast ploosh made with lager beer to amplify the flavor. A mix of rye and wheat balances the flavor. As a German bread there is usually caraway. If you want it in your loaf please say so in the instructions.

Soft and flavorful. Kernza is a grain that helps clean the water with it's long roots while growing. The prevention of erosion is another benefit to the earth. The benefit to our bodies is that is is higher in protein and less irritable for Gluten sensitive folks. \n\nMary Ann requested a loaf of her own after eating it at Wednesday dinner at the Methodist church. It's been a while since we had it on the menu so I'm guessing Mary Ann is ready for one of her favorite breads. \n\nUse drop-down menu to choose sliced or unsliced.\n

Barmbrack is a traditional Irish tea bread that gets its name from the Irish word for "speckled bread." It's sprinkled with a variety of dried fruit or raisins. Although the sweet loaf is more closely associated with Halloween in Ireland, rather than St. Patrick’s Day, it's great served any day with a cup of tea.

Marie made bubble bread and/or caramel rolls almost every Saturday. She made enough for the first one or two to be devoured by the neighborhood kids - mostly boys. The rest were wrapped so Dennis could deliver bubble bread or other baked goods to at least three families in the community that she was thinking of that week. Some were frozen for thawing when guests dropped by during breakfast or brunch hours. \n\nIt was a special Saturday when she made the orange sweet rolls. Quinn's favorite color is orange and he loves oranges so he's carrying on his grandma's tradition this week... orange caramel pull a-parts.

A yeast risen corn meal bread depicting the Mexican flag with cilantro, green chilies and red bell pepper. This could become a year round favorite for some. Traditional round shaped 1.5 pound loaf.

Come in a dual container to get the cheese melty and lovely in the oven to eat with a salad or dip in the spaghetti sauce.

It may be white and soft but it's heartier than Wonder Bread. Eggs offer a higher protein content as well as a smooth and hearty flavor from the potatoes. \n\nTwo pound sandwich style loaf.

Baguette slices prepped with butter* and frozen so all you have to do is place them on a cookie sheet, put them in a cold oven, set to broil, and the timer for 6 minutes. Get the rest of the dinner ready while the oven crispifies to crostini.\n\n*Laurie asked why her crostini never tasted as good as the ones we make. We believe we have figured it out... Ruth's used European butter whipped to another level of good. \n\n6 or 12 slices

1lb or 2lb artisan loaf\n\nMarie liked to make this one in the winter to go with the variety of soups she made for lunches. \n\nMoist and flavorful. \nGreat for sandwiches. \n

Sandwich style loaf\n\nIrish flour is a combination of white, wheat, and oat flour. The only similarity to soda bread is that there is no yeast. The texture and the flavors are completely different. \n\nWith a salad, soup or corn beef dinner this bread boosts the experience.

1.5lb artisan loaf\n\nMarie liked to make this one in the winter to go with the variety of soups she made for lunches. \n\nMoist and flavorful. \nGreat for sandwiches or an accompaniment for a salad.\n

1ib or 2lb artisan loaf - use drop down menu to choose size\n\nMoist and ready for a sandwich - Mild flavors to compliment a ham sandwich or soup or .... Chicken Spread, Grilled Cheese, Egg Salad or salami and cheese. Yeah pretty much any savory application.\nWe made grilled egg (hard boiled sliced) Canadian bacon and cheese breakfast sandwiches for the Carleton Basketball Guys while they were here over break. They loved them. \n\n

Handmade in Ruth's Kitchen.\nSoft in the middle and crispy on the outside. \nDelivered in Press and Seal for you to heat up and serve warm.\n\nJust in case you want both rice and naan or bread for a sandwich.\n\nFun Fact: Difference between Pita and Naan are the ingredients. Both have bread ingredients but Naan has yogurt, oil and egg for a heartier bread.

Fluffy but solid - that's what they said as they ate their brat. Definitely home made. Definitely appreciated.

Fresh Frozen Cranberries and Orange Juice give a super flavor to this muffin that matches well with the tuna salad.

With all the oatmeal bread we make we KNOW that there are stories. \n\nJan orders a loaf or two then drives one up to her daughter in The Cities. She moved over Christmas. I didn't look at the address she had for delivery ('cuz I didn't know they moved) so we delivered it to her old house. When it didn't show up during normal delivery hours she drove across town assuming our actions. Her daughter was here for Christmas so she only went across town this time.

Side\n\n\nCornmeal donut... cornmeal package of deliciousness. Fried to crisp for you to re-crisp in the oven or warm in the microwave.

2 lb sandwich loaf\n\nNot started with a starter but has the essence of sour dough. Great fresh with honey, toasted, wrapped around a hotdog, as a sandwich or other ways you might want to try this lovely bread.

Side for meatloaf, addition to soup dinner, or snack - the options are many.\n

2 pound sandwich style loaf\n\nMarie, Amah (grandma) to Quinn made this bread often and usually with roasted walnuts in bun format. She got the recipe from her mother, Dora. Quinn has picked up the torch of keeping this recipe in the rotation of breads at Ruth's. When asked if he wanted to change the name along with the torch, he replied that he liked thinking of his grandma when he makes it, so "no".

... on a toasted bun.\nTwo in an order.

Black Bean and Hummus patty on a toasted bun.\nTwo in an order

Our own cooked honey-mustard mixed with goat cheese and served with sugar snap pea pods. It's a combination that could not be more perfect.

Wisconsin Cheese on Oatmeal Bread created tons of flavor. Delivery guy will offer you ketchup or Curry Ketchup.

Scratch-made barbecue slathered on grilled chicken and complimented with veggies on skewers. Enjoy two skewers or share with your table-mate who ordered the pork tenderloin skewers.

Puff pastry casing portobella mushroom, spinach, sweet red pepper, Brussels, and probably other fun veggies Jay wants to add with the cheese. He's making a flavorful tomato sauce to finish the plate.\n\nServed with a spring greens salad and vinaigrette. \n\nOrder a slice or a full torte that can serve 6 to 8.

Straight off the grill.

Naan layered with Rosemary Hummus, Tapenade (Olives), Parmesan Cheese

Somebody hired Ruth's once for a wedding just for the spinach dip and roasted carrots. Jicama sticks is the other dipper that is fabulous with this spinach dip according to someone who dragged other guest to the appetizer table to taste this crunchy stick that she had never experienced before. \n\nOne cup of each item.\n\n

Chip & Dip\n\nBlue Corn or Yellow Corn Chips with your choice of two dips dips from four we have created in Ruth's kitchen. Two come in cups to be put in the microwave to warm for eating. All are 5oz of flavor. \nChoose one or two dips (use options menu):\n* Cherry Salsa - made with Salsa LIsa (her in-laws live here in Northfield) and Cherries from Door County\n* Guacamole - fresh squeezed lime juice, garlic, avocado\n* Thor's Cheesy Bean Dip - Yep a Norwegian making amazing bean dip\n* Queso - Concordia College 1977 recipe for the hot-pot\n\nIf you want a second combination of chips and dip, complete the first combination of dips and choose the menu item again. If you only choose one option both dip sections will be filled with that one.

Doritos\nCheese\nChipotle chicken\n\nAdd a comment if you would like sour cream, lettuce or tomato

Fresh Pineapple and Rosemary Pork Tenderloin\n4 skewers

Warm and Gooey Dip nestled in a roasted Queen size portobello mushroom. Use the special instructions section to ask for tortilla chips or oatmeal bread if the mushroom is not your thing.

Comes in a dual container for crisping in the oven or warming in the microwave. \n\nSomeone took us out to a restaurant where we ordered a crab rangoon as an appetizer. It was lots of crunchy shell and one mini bite of cream cheese that we were hard pressed to find what may have been crab. It made me hungry for Alex's crab rangoon. \n\nAlex has created a great combination of Imitation Crab (he tried real crab once and it wasn't as good) and cream cheese with a hint of green onion and sweet chili sauce. Then he packs the wonton wrapper super full before he fries them. \n\nCheryl demands sweet chili sauce so it comes with the order.\n\n** Imitation Crab is made with white fish, shrimp & crab broth.

Susie created this amazing beef roast that creates it's own thick gravy without flour or dairy. Served on Naan with a slice of smoked gouda.

Shredded slow roasted beef on home-made oatmeal bun.

... on a toasted bun.\nTwo in an order.

... on a toasted bun.\nTwo in an order.

... think Caesar dressing then on a toasted bun.\nTwo in an order.

"Chips" of roasted carrots ready to scoop up your favorite dip. We think it goes really well with spinach dip.

Made by hand so we can super-fill the flaky filo dough with spinach, feta and Greek herbs - and a few secret ingredients Susie shared with us when she shared her Greek father's recipe. \n\nTracy has been waiting for these to appear on the menu. She missed it last time because she has been busy working on a big project at work. THANK YOU TRACY!! We'll freeze some for you if you miss them again. \n\nYou choose baked or unbaked. The container they come in can be put in the oven or microwave.\n\n4 breakfast sized triangles in the pan ready for you to bake. Add some fruit and you're all set.

Basil Pesto with lots of flavor - no fillers - and Feta with a touch of Philadelphia Cream Cheese to create a smooth consistency. \n\nGreat for a appetizer dip, spread on a left-over turkey sandwich as well as in lasagna, on chicken or burger, or over noodles with some tomatoes.

Goat Cheese whipped with home-made cooked honey mustard with a touch of Philadelphia Cream Cheese to create a smooth consistency. \n\nIdentify your dunk choice in "special instructions". We think this is best with pea pods but here are your choices from us.\n1- Pea Pods\n2- Gluten Free Crackers - really good ones)\n3- Gluten Free Pretzels\n\nGreat as a dip as well as a spread on a sandwich, grilled chicken or burger.

... the original recipe! Great flavor and good with veggies, baguette or chips - sold separately.\n\nAnd if you have left overs you can mix it with your scrambled eggs, as another layer on a sandwich or draped over a chicken breast.\nUse Drop-down size menu to order amount.

Appetizer\n1 Cup or 12 Pinwheels\nBaked Salmon with Rosemary Garlic, mixed with Cream Cheese and a few other ingredients. \n\nYou can choose if you want to serve it with your own crackers or baguette (ordered later in the menu), or we'll roll it in a tomato basil and cut it in spirals.

Seasoned, baked and ready to reheat in foil container. Choose the seasoning in options below. Submit order and choose "Wings" again to order another size and/or seasoning.\n\n9 wings (1.5lb precooked)\n30 wings (5lb precooked)\n\n

Appetizer\nNo-bake "Pizza"\n\nCrispy Pita\nTahini (sesame seed paste) Rosemary Hummus \nTapenade (Olives, capers, sun dried tomato)\nTzatziki (Cucumber Greek yogurt)\nArtichoke Hearts\nShaved Parmesan \n

Our scratch-made oatmeal bread circle topped with Hellmanns, greens, tomato and thick cut bacon. Not as messy as a full sandwich but just as delicious.\n\nOne man cycled the appetizer table to pick up a BLT 9 times (not that we were counting) at a reception. \nAbout 25 come in a pizza box.\n\n

Fingerlings baked \nScoop out the center\nMixed with smoked Gouda and sour cream\nStuff the potato shells\n12 minis to share

Tahini, rosemary and sundried tomato hummus. Top it with an olive medley of tapenade and you've got a Greek-ish appetizer . Scoop it up with Baguette and carrots. Use the drop down menu to ask for raw carrots instead of the roasted ones.

Charcoal grilled Flank - rare and lovely!\nRoasted Asparagus!\nPerfect Combination!!!\nYeah...

A variety of Parmesan cheeses and artichoke dip. Scoop up this warm gooey dip with fresh baguette.

Plain and simple - Avocado, fresh squeezed lime juice, garlic, and Himalayan pink salt. This is flavorful and perfect for chips, veggies or entree accompaniment. \n\nFreezable.\n\nJodi actually making her guac for us will be limited now that she has moved to the Cities. She's coming to visit tomorrow to help make some decorating decisions in the Gathering Space. Excited!!!

Nancy brought this recipe back from her missionary days in Ecuador. Like a little cream puff to pop in your mouth or fill with cheese and salami. \n\nGF

Mild Salsa Created in-house: Door County Cherry \n\nOne or two Cups

Focaccia dough balls rolled in Italian Seasonings and baked in a Bundt pan that you can use to warm up the delicious bites in the microwave or oven. Order with sauce if you'd like.\n\nUse "size" drop down menu to add a dip. \nIn-house made Caesar Dressing and Marinara

Peder really DOESN'T like seafood and there may be more of you, so Alex made some additions to cream cheese and yep, they are really good too. \nAn upgrade of a plain cream cheese wonton.\nComes in a dual container so you can crisp them in the oven or warm them in the microwave. \nSweet chili sauce accompanies.\n

... Ruth's calls it John's Dip; thus named because he ate 75% of the dip while the rest of us got plates out and poured drinks for the evening. He REALLY likes this dip - and especially with baguette.\n\nComes in a container to warm in the oven or microwave.

On a Zoom call with my college roommates we reminisced about walking in below zero weather (Moorhead, MN) just to get the ingredients. Today it's a bit easier but still just as tasty.\n\nOrder 1 Cup or 2Cup microwave containers. Add a grab bag size Tostitos (not as big as the grocery store bags) if you don't have your own dippers or want a fresh bag.

Choose in-house made pretzel bites or In-house made wheat chips with a bit of seasoning in a personalized container with the dips of your choice. Use the options menu to choose two dips - half cup each. If you choose only one dip you will get two servings of that dip. \n\n

Cady Cheese Smorgasbord of the favorites shredded and rolled in a ball

Olives Olives Olives\nBlack\nGreen\nKalamata\nSundried Tomato\nGarlic\nCapers\nOlive Oil\n\nWe could name this after a number of people. Meleah was the first to declare this as her favorite dip... then Jodi tried it and closed her eyes as she enjoyed each bite on a baguette. Recently Linda announced that she LOVES it too. We can add you to the list too and just keep calling it Tapenade (ta-pen-odd). \n\nTruth be told Tapenade is an ingredient in Ruth's egg salad, Muffuletta, and ground turkey spaghetti sauce.

Just like George likes this - with coffee tones in the Lady Fingers layered in the middle of creamy filling. \n\nMade in 5 ounce cups for you to enjoy as a treat when the spirit moves you.

...according to some, is garlic rubbed bread toasted. Then there are those who refer to a tasty combination of tomato, roasted garlic and fresh basil as Bruschetta. We are of the second opinion. Kaden Union Lake Garden tomatoes, basil and roasted garlic. \n\nOrder this topping alone or with slices of frozen baguette with garlic butter ready to make crispy in your oven.\n\nUse the "size" drop-down menu to see the options.\n* 2C = 2 cups of Bruschetta only\n* 2C&B = 2 cup Bruschetta and slices of baguette

Dolmades - rice wrapped in grape leaves\nRed Olives \nBlack Olives\nGreen Olives\nTahini based Hummus\nBasil Feta Spread\nTomatoes\nCucumbers\nRoasted Asparagus\nPita

Heat & Eat\n\nSavory and Sweet Tender Pork Chunks with Fresh pineapple on skewers. Mustard Pineapple sauce accompanies. Could be a dinner all on it's own. Use the drop-down "Size" menu to add rice for a broader meal. Pour the sauce over the rice before heating for a more flavorful rice. \n\nDF & GF

Asian Chicken wrapped in a thin shell and deep fried.\n\nSweet Chili Sauce included.

Appetizer or snack.\nJulie likes portobello mushrooms stuffed with Parmesan Artichoke Dip instead of bread stuffing even though she's doesn't have to eat gluten free. She swears she would eat them all day long if she could - so we named them after her.\n\nWe try to find medium size mushrooms all about the same size but you know nature.... unique and all different sizes. So there are about 6-8 in the small and 12 to 15 the medium. Both come in a black and gold foil container that you can put in the oven and straight on the table cuz it looks so nice. \n\nGF\n

Marinated water chestnuts wrapped with thick cut bacon and roasted to crispness. House dressing for dipping.

TRAY\n\nRoasted Carrots\nSugar Snap Peas\nJicama \nBroccoli\nSweet Bell Peppers\nGrape Tomato\n

Heat & Eat\nThree cheeses melted around bacon and the quintessential Ranch flavors. Comes in a black and gold foil pan to pop in the oven to warm and then set on the table. You can save some cash and personalize the presentation by scrolling to the end of the "size" drop-down menu to order 4C in a zip style bag. \n\nEach Cup is 16 Tablespoons.\n6C is 96T\n

Could be a dip for veggies but more likely Baguette or crackers - all sold separately so you can decide. OR maybe you have just the combination in your cupboards or under the tree.

An enhanced version of French's Onion Dip with slow caramelized onions. Great for veggies, on burgers or sandwiches and, of course, potato chips.

Slow cooked honey, 3 kinds of mustard, garlic and a few other things for a fabulous spread all on it's own. However, with Montrachet goat cheese it is the BEST combination with sugar snap peas in particular and other veggies in general.\n\nThis dip is also great on a chicken breast, in eggs or on a sandwich... maybe a salad.

Pre-packaged chips.\nYellow Corn 3oz\nBlue Corn 1.5oz\n\nBig Bag of Tostitos is 13oz

Skewers\nGF DF\n\nPecan Smoked Bacon zig zagged around Roasted Brussels Sprouts with a drizzle of Honey Bacon Vinaigrette. Just try to stop eating these.

Chip (or Baguette) & Dip\n\nBlue Corn or Yellow Corn Chips or a half baguette with your choice of two dips from four we have created in Ruth's kitchen. Two come in cups to be put in the microwave to warm for eating. All are 5oz of flavor. \nChoose one or two dips (use options menu):\n* John's Dip - Parmesan Artichoke Dip\n* Cheesy Bacon\n* Spinach Dip\n* Rosemary Tahini Hummus\n* Jodi's Tapenade - lots of Olives\n\nIf you want a second combination of chips and dip, complete the first combination of dips and choose the menu item again. If you only choose one option, both dip sections will be filled with that one.

Take & Heat in dual oven container \n\nThese crisp, fried won-tons are loaded with cream cheese and imitation crab goodness. Connie begs for these even though she swears she hates fish and seafood. Hummmm.\n** Imitation Crab is made with white fish, shrimp & crab broth.\n\nThe mandatory - according to Cheryl - Sweet Chili Sauce included.\n3 in a sm and 6 in a reg \nComes in a dual oven container to crisp in the oven or warm in the microwave.

... for dipping in spinach dip or just to have on the counter for snacking. These are just as easy to pick up and just a satisfying flavor as some of those snacks that are easy to grab on a pass through the kitchen. \n\n2 cup or 4 cup compostable containers

Personalize a container of two half cups of dips and choice of three different chips using the drop-down size and options menus. If you choose only one dip you will get two servings of that dip. \n\n* Jodi's Guac - she stops in on her way home from her other job as student exchange programs director to mix up avocado with lime juice, pink salt, roasted garlic, red onion. Let the flavor shine. \n* Cherry Salsa - Ruth's adds Door County dried cherries to Salsa Lisa and simmers it to blend the flavors.\n* Alex's Cheesy white Quesso with medium heat - created upon request.\n* Karn's Orange cheese Quesso with mild heat - made in a hot pot in our dorm room.\n* Salsa Lisa Salsa - she married one of Northfield's gems and created this salsa while going to law school. \n\nUse the options menu to choose TWO- dips for your chips. Choosing just one means you get double.\n\nALL GF\n\n

Pork, bean thread noodles are the key ingredients to these pan fried egg rolls. Nuoc cham sauce is the best compliment to these. \n\nThe first time I had these was at Quet Viet in North Mpls in 1982. After the first experience, I would actually drive from Staples MN where I was teaching to get them.

Personalize a container of two half cups of dips and choice of three different chips using the drop-down size and options menus. If you choose only one dip you will get two servings of that dip. \n\n* Salsa Lisa Salsa - Lisa married one of Northfield's gems and created this salsa while going to law school. \n* Cherry Salsa - Door County dried cherries with mild salsa\n* Jodi's Guac - she stops in on her way home from her other job as student exchange programs director to mix up avocado with lime juice, pink salt, roasted garlic, red onion. Let the flavor shine. \n* Seasoned Sour Cream\n\nALL GF\n\n

Meal or Snack ???\n\nDip #1 = Special ingredient cocktail sauce we make mixed with mascarpone cream cheese, stir in some shrimp and it's ready for scooping. (added cost)\nDip #2 = Spinach Dip full of flavor and could almost be considered healthy - Popeye would think so. \nDip #3 = Tahini Hummus with garlic and rosemary. It's a favorite of Liz's grandchildren.\nDip #4 = Tapenade. Olives and Olives and Olives and Sundried tomatoes and a few Capers... oh and garlic. It's a Jodi favorite. \n\nUse the drop-down menu to choose 2 dips (If you only choose one dip both sections will hold that choice) to go with a mini baguette (ask for Broccoli in special instructions if you are avoiding bread) and enjoy an amazing dinner... appetizer, or snack.

Dip in 5oz or 2 cup microwavable cup.\nFreezable\n\nUse drop down menu to order size and with or without chips.

Thor's CHEESY bean dip in 1or 2 cup microwavable container.\n\nUse drop down menu to choose size and if you want a single serving tortilla chips with it.

Avocado - Fresh Lime Juice - Roasted Garlic Salt. Boom.\nDip in 4oz, one cup\nFreezable\n\nOn chips. On Chicken. On meatloaf. On... whatever you like.\nAnd if your chips have wilted just put them on a plate and microwave them either at 50% or 100%. Watch them so they don't burn. Sometimes I spray them with cooking spray and then sprinkle Tajin on them. \n\nUse drop down menu to choose size. \nAsk for Chips in the kitchen instructions.

Mild Salsa made by Lisa who's a Northfielder who started the company while going to law school.\n\nUse drop down menu to choose size and if you want chips with it.

Cady Cheese Factory Cheese (Exit 29 on I-94 in WI)\nThey make all their own cheese with no preservatives - just great cheese sliced and ready to snack on!\nRosemary Gouda\nSmooth Roasted Garlic Jack\nColby\nCheddar\nGenoa Suprema Salami\nHard Colosseum Salami\nDried Fruit &Nuts roasted at Ruth's\nCrackers\nDisposable packaging.

Appetizer? Dinner? Midnight snack? Packaged in a container that can be warm in the microwave or crisp in the oven.\n\nAlex has taken a liking to spicy food so ... here's another option. \n\nUse the drop down menu to choose size.

Appetizer? Add a salad, potato or a slice of bread to create dinner? Midnight snack? Packaged in a container that can be used in the microwave to warm or in the oven to crisp .\n\nCitrus Garlic dry rub is a touch spicy or is that flavorFULL?\n\nUse the drop down menu to choose size.

SKEWERS (GF)\n\nSweet Grape Tomatoes \nFresh Basil \nRoasted Garlic Cheese from Cady Cheese\n\nThere it is - salad on a skewer. Order 8 or 16,

Heat & Eat\nParmesan/Romano and artichoke dip with a lovely burst of garlic in a black and gold foil pan ready for the oven then straight to the table. However, if you would like to save a bit (like John would - Does that make that choice a double John's dip?) and use your own vessel for warming, scroll to the bottom of the "size" drop-down menu to choose 4 cups in a Zip closure bag. Here's where you could add some frozen chopped spinach that's the way you like Artichoke Dip.\n\nEach Cup is 16 Tablespoons.\n

Choose a dip that we associate with friends for you to share with your friends - even the ones on the TV screen ;-)\n* Jodi's Guac - When she's not snuggling with her grandson she stops in to mix up avocado with lime juice, pink salt, roasted garlic that lets the flavor shine. \n* Arne's Cherry Salsa - Door County dried cherries added to Salsa Lisa - It's like a fruit salad but the chips are good with it too.\n* Alex's Cheesy white Queso with a bit more heat than medium, Alex style.\n* Karn's Orange cheese Queso with mild/Karn heat - made in a hot pot in our dorm room.\n* Salsa Lisa Salsa - she married one of Northfield's gems and created this salsa while they were going to law school. \n* NAG Street Corn Dip\n\nUse the options menu to choose dip for your chips. If you want a second dip - submit and order the same item again and choose a second dip.\n\nALL GF

Asian Pork packed in a wonton wrapper and fried. Although they are best right out of the fryer they come in a dual container for you to crisp in the oven or air fryer.\n\nSweet Chili sauce is a must for these too so we'll send a cup of it along with your order. \n\n\n\n

Cheeses from Cady Cheese Factory in Wisconsin. They make all their own cheese with great flavor and no preservatives. We'll slice our favorite from each category: colby, cheddar, jack and gouda. Town House Crackers.

Same cheeses as above except in chunk format on a REAL wooden cutting board with a cheese plane to slice your own. The salami is a fancier style to match the upgrade. Roasted nuts and dried fruit come in a ceramic tray. All so you can make your own charcuterie next time. \n

Arne or Rolf will drive to Wisconsin... Cady Cheese Factory (Exit 29 on I-94 in WI) if the Cady cheese drawer is empty on game day - when the growing-up-neighborhood gathers for Packers games... still.\nThey make all their own cheese with no preservatives - just great cheese sliced and ready to snack on!\n* Rosemary Gouda\n* Smooth Roasted Garlic Jack\n* Colby\n* Cheddar\n* Fiorucci - Coloseeum - Genoa Salami\n* Dried Fruit &Nuts roasted at Ruth's\n* Crackers (ask for GF)\n\nThe cheese board and Norwegian cheese cutter is yours to keep and use again. Just ask if you would like us to pick up cheese for you.

With a bevy of boys in the neighborhood Marie made these often. When she brought them to play practice the cast fell in love with them too. After a quest for more and more details, the question "How come mine don't turn out like this?" was answered with "butter". Laurie's new phrase as well with an adjective attached, "GOOD Butter".\n\nRuth likes to brown the butter for a toffee-like flavor and add Chai -including nutmeg as an attempt to offer up a richer flavored bar. Benefits attributed to nutmeg include pain relief and indigestion mitigation. \n\nThis version might become a new favorite after enjoying the embellishments on Ruth's version. Although we won't make you wrap cheddar cheese around one like Ruth does.

Great subtle sweet and full of flavor. We are still buying real vanilla even though the price has quadrupled we are committed to the vanilla flavor and then there's the real butter. \n\nAndrea's favorite Christmas cookies - ready to frost or just enjoy.

Madeleine is a sponge cake like cookie popular in French speaking countries. Special pans give them the shape of a sea shell. Dipping them in chocolate makes them extra special.

Known in our kitchen as Laura Bar. \n35 years ago Laura B. brought these bars to a meeting and I fell in love. It appears many others over the years have done the same. Laura S. at Arcadia is now the co-owner of the Laura in Laura bars when she asked for these bars multiple times for her staff with Chocolate Crust!\n\nQuinn will start these bars with a chocolate cookie crust. The rest of the layers include chocolate chips, butterscotch chips, white chocolate chips, coconut, roasted pecans, sweetened condensed milk.

Yet one more way to make Baklava. Lovely honey and orange sauce poured over apples and seasoned pecans in layers upon layers of Phyllo dough. YUM from top to bottom!!!

The cookie jar at Amah's, Grandma Marie's, was, almost always, filled with this gooey cookie - mostly because it was a favorite of her grandchildren. Quinn likes making these to bring back some great memories. He's tried different caramels and decided to make his own. Let us know what you think.\n\nTwo in an order.

Sandwich cookie format with caramelized condensed milk in the middle. The main ingredient is corn starch and gluten free.

Chris gave us a recipe for a "light" peanut butter cookie. Instead of peanuts we are making the recipe with cashews - freshly ground and added to the peanut butter sugar-cookie-like dough. Great flavor especially with real vanilla to boost the flavor. Chocolate Covered Candy Coated Sunflower Seeds wrapped in. \n\n2 Cookies

Grandma Bolstad always had these in the cookie jar when we arrived to visit. Tender and lovely with an almond on the top that toasted up nicely. For the season we are going to make her cookies with egg nog. \n\n

Oatmeal for dessert instead of for breakfast today or ...maybe you'll save some for breakfast ;-). Just as healthy as a granola bar... more healthy. \n\nOatmeal, peanut butter are the main ingredients along with chocolate chips and M&Ms. They are so solid and big that we call them Monster cookies. \n No flour so no gluten\nGF\nOne monster cookie per order - scared yet?

Greek Susie taught us how to make this - with a honey sauce and a variety of Middle Eastern seasoned nuts including pistachios, pecans, walnuts and hazelnuts.

"Sitting around eating bonbons" used to be a bad thing. Now we're doing it to save lives. It's like a hug as you savor every bite of these soft almond flavored balls.

Carleton grew around the house of Dacie Mosses in the early part of the last century. When she made out her will she said she would donate her house to Carleton if there would always be ingredients for chocolate chip cookies in the cupboard so students could indulge when they wanted just like they did when she was baking cookies for them. \n\nWe were curious about HER recipe for chocolate chip cookies. Found it in the archives. Read about it at: https://www.carleton.edu/admissions/blog/24-7-cookies-dacie-moses-house/\n\n2 cookies in a pkg

NO fire necessary.\n\nGraham cookie crust, then a solid layer of Hershey's bars, a layer of mini marshmallows and crumbles of graham cookie on top. The marshmallows peek through the top layer of graham cookie like a perfectly roasted mallow from the fire.

Irresistible combination! One scoop of Cashew Butter cookie dough with a serious blob of Chocolate Cookie smooshed into the top and baked to crispy on the outside soft on the inside cookie meant for pure enjoyment. \n\n2 cookies

Many German Grandmas have been known to make these chewy super flavor cookies at Christmas. It's also the cookie that is featured in "If you give a mouse a cookie" - a favorite and a reflection of how our days at Ruth's have been going - one thing leads to another that leads to another.....

Bent doesn't eat many desserts and healthy eating is his focus. Labeled as a "Healthy" cookie with less sugar than normal, cocoa and a secret special red ingredient for full flavor and seasonal color. \n

Crispy with cinnamon and sugar on the outside and soft on the inside. Great as a morning coffee break or to relax with a treat.\n\nTwo cookies in a package.

Levain Bakery Chocolate Chip Walnut Cookies seems to be the most popular cookie in New York. Since we are Minnesotans we're making them in bars format - remember to say that with an "s" like a good mid westerner.

Crunchy peanut butter sweetened rice crispies, butterscotch chips and mixed nuts. Kinda Keto. Mostly great flavors creating a well deserved snack.

For Winter Walk this year we served outside the Chamber. The Chamber Chocolate Chip Cookie was super popular. Well, with Dacie dough Quinn added white chocolate chips to represent winter it's difficult to go wrong. \n

Bet you can't eat just one. ... so we'll pack up a bunch of them per order. These are usually baked in the winter when the humidity doesn't make them soft. \n\nJeanne was like a second mom to me. I spent much of my early teen-age years spending time with Heidi and her parents at the cabin, playing canasta, helping their oldest daughter choose a husband and then sharing in the family wedding of Susan.

Christi's Ground peanut "peanut butter" cookies in the traditional fork cross.

If you order multiple cookies we will package the cookies all together on a plate unless you request otherwise. \n\nCookies will vary in size (and possibly amounts) depending on the cost of the cookie ingredients. \n\nYou may order these cookies to pick up or have delivered on Tuesday, Christmas Eve Day (Thursday) or Christmas Day (Friday).\n

Creamy chocolate gnache sandwiched between two amazing Cashew Butter Cookies. Let us know if you can eat this slowly or if you just couldn't stop... actually we already know.

So here's the quote from the recipe:\n"Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!" We're adding dark chocolate chips for fun.\n

Order for one day or a week... well depending on how you are rationing chocolate these days. Real vanilla brings the flavor to the next level.

Chocolate and white chocolate chips layered with toasted coconut are complimented by a chocolate crust and cherries as a nod to German Black Forest Cake. \n

Arne and Karen served chocolate covered strawberries at their wedding as a nod to "the two become one" ... yet still being distinctly their own "flavor".\n\nDark Chocolate Gnache \nHugging 4-6 Strawberries (depending on the size of the strawberries).

Oats & Pecans\nPeanut Butter & Honey\nDark Chocolate Chips\nDried Cherries\n Yep ,,, in the "healthy" category.\nGrab and go breakfast maybe????

The bars for the Clean Water group that was talking about soil conservation came out super good so we thought we would make some for you too. \n\nQuinn thought it would be fun to blop chunks of three kinds of cookie dough in a pan to look like a field before planting. "Best bar ever" said a farmer as she came back for a second bar... or was that the third?

Mom made Rice Krispie bars for the neighborhood for a break from playing and for after theater or athletic practices. Thor requested Special-K bars so Mom put melted chocolate on Rice Krispie Bars. Thor tried to tell her how Bruce's mom made them but she never got it. So Shirley became his source from then on. We've got her recipe.\n\nFrom scratch with that creamy chocolate on the top. Original recipe and definitely Special-K so it's got the right flavor too. \nGF

When the zest is used the flavor is so fabulous! These little cookies will literally melt in your mouth.

Anna LOVES Special-K bars except she likes Rice Krispies and natural peanut butter as well as a bit more creamy chocolate on top. If made with Special-K they are called Scotcheroos. We call these Anna-K Bars for obvious reasons. Still the same Chewy and gooy lusciousness!\nGF

The story about why these cookies are part of Juneteenth is at this link: https://www.npr.org/sections/codeswitch/2016/06/19/482509752/food-to-celebrate-freedom-tea-cakes-for-juneteenth\n\nWe'll be taking the advice to add nutmeg and a bit of almond.

Three types of chocolate in these brownies with lavender. Sounds weird but has been well received by the guests of the host who requested them.

The Betty Crocker Cookie Book had a section for bars and the lemon "bar" page was well worn. That book has been misplaced in all the moves. Looking for the recipe by searching lemon bars and Betty Crocker did not bring up the recipe I'd been making for 50 years. Argh!!! Then I stumbled on lemon SQUARES... That's it!!!\n\nTheir are two parts to this bar. Nice white light crust and gooey pie-like lemon.

Hand-made bon bons to enjoy one bite at a time like Marie used to do or one FULL bonbon as most of the rest of us would do. Emotionally healthy food. ;-)

Gramma Bolstad almost always had a batch of these in the cookie jar. These little cookies will literally melt in your mouth. \n\nthree cookies in an order

Made in bar format makes this cookie feel more healthy. We've even heard of this as a hand held breakfast. This is a good way to re-appropriate dessert. \n\nNaturally gluten free with no flour just oatmeal peanut butter, chocolate chips, M&Ms ... and a few other flavorful treats\n\n

First, it's in cupcake format.\nSecond, a scoop of Dacie chocolate chip cookie in the middle. \nThird, there are two in an order.

Perennial Pantry who mills the Kernza has a recipe for Chocolate Chip Cookies that is almost the same as Dacie Moses' recipe. Our first try we made them with no pastry flour and ALL Kernza flour and they spread too much. With half of each flour they are just as incredible as Dacie cookies... maybe more incredible because of the antioxidants and nutritional value as well as Kernza being good for water quality and less soil erosion.

Dacie Mosses said she would donate her house to Carleton if there would always be ingredients for chocolate chip cookies in the cupboard so students could indulge when they wanted. \n\nWith curiosity and a bit of research we found her original recipe. Brown butter gives these cookies a rich amazing flavor different than any other chocolate chip cookie you've ever eaten. \n\nCuriosity has kept me driving past the renovations of her home in the middle of all the other construction at Carleton. They razed everything but the porch and have been faithful in building it back to LOOK like her home with more efficient climate control and more dependent floor boards.\n\nPicture is the 300 we made for Carleton football team.\n\n2 in an order

From scratch with that creamy chocolate on the top. Original recipe and definitely Special-K as the gluten free cereal so it's got the right flavor too. \n\nMom made Rice Krispie bars for the neighborhood or for after practices. Thor requested Special-K bars so Mom put melted chocolate on Rice Krispie Bars. Thor tried to tell her how Bruce's mom made them but she never got it. So Shirley became his source from then on. We've got her recipe.

Quinn ate these at Beth's and asked for the recipe. He made them. No fewer than 5 people said it was one of the most amazing desserts "they had ever had". That's an endorsment that encourages another round.

NO fire necessary.\n\nGraham AND Kernza cookie crust, then a solid layer of Hershey's bars, a layer of mini marshmallows and crumbles of graham cookie on top. The marshmallows peek through the top layer of graham cookie like a perfectly roasted mallow from the fire.\n\nKernza is high in antioxidants and healthy nutrients. It's a wheat grass that has long roots to help clean our water. It's a great grain all the way around. \n\nPop in the microwave for 11 seconds for the full effect.

Just shaking things up a bit. \nReal Maple syrup as an ingredient and maple sugar in addition to the cinnamon. YUMMY!!!

Dacie Moses House (Calreton) chocolate chip cookies - her actual recipe. The butter is browned and the chips are in abundance. A bit more work for a lot more flavor and a chocolate chip cookie you will never forget. That's the first cookie in the package. \n\nThe second one looks similar because it is made the same with the exception of the flour. We used Kernza flour as well as pastry flour. Kernza is a grain that is good for soil health and anti-erosion.

Alison's menu was about food from around the world. Anzac Biscuits was one of the desserts and was an immediate hit with Quinn and we think for man of the regulars. Fabulous flavor in this sugar cookie with oatmeal and coconut.

German rolled cookie. When we made these for the funeral of a German born woman they spread more like a lace cookie. We'll try it again and see if we can make them more like the description of shortbread on the recipe. Either way the flavor is nutty and melt in your mouth. \n\n3 in an order.

A unique combination of spices to create a super flavorful cookie. Three cookies in an order. \n\nGiesela moved from Germany to the United States with her American husband right after the war. She became very involved in the communities she lived in and continued to share her favorite German flavors with family and friends. She requested German food for her funeral. Her family was excited to see one of her favorite cookies, Pfeffernusse, on the table. I found my Grandma Dora's recipe - also straight from Germany.

... Oatmeal Cookie\n... Peanut Butter Cookie\n... Chocolate Chip Cookie\nActually, all of the above. These are so great you could have one for breakfast.

...and oats and chocolate chips and honey and... good stuff.\n\nBreakfast bar?\nWorking in the Garden treat?\nBetween store shopping bite?\nWhenever you decided to munch on this bar you'll love the flavor and satiation.

I drove past the farm that Devon and Michael got married and remembered the lemon cookie they served at their wedding. These lovely little bites of lemon deliciousness were treats for their wedding guests as they danced the night away. It's about time we shared another batch with you.

Noooo not made with Tootsie Rolls. Truth be told the Tootsie Roll flavor is created with orange in chocolate. Three types of chocolate in these brownies with orange. Sounds weird but has been well received.

Seriously chocolate cookie coated with Lavender Sugar. Oh the aroma! Oh the flavor!\n\n4 cookie minis

Like a lemon square (bar) except with lingonberries. Yummy.\n\nThis is a nod to Darwin who is the star of the show for a gathering of pig farmers in Norway.

Looks just like a luscious chewy brownie. Then you take a bite and feel the burst in your mouth. Christmas in a bite.

The cookies look like the cool eclipse this past week. A ball of gnache in a lemon cookie cup.

Still have that wonderful rhubarb!! Structured like a lemon bar.

Dave's favorite flavors... well and probably many more of you!!\n\n

Josh reminded me of these bars when we planned his mom's celebration of life in October. It was one of my favorite desserts my mom made too. I can't wait to make them so since apples are a symbol of schools this seemed a good day to make these.\n\nPie crust top and bottom of sliced and layered apples with a drizzle of frosting glaze over the top.

Shortbread is actually native to Scotland and dates all the way back to the days of Mary Queen of Scots, but it quickly became popular throughout the United Kingdom, including neighboring Ireland. To give the crisp cookies an Irish spin, people started making them with their famous creamy Irish butter. These will be colored to mimick the Irish flag.

COMFY (carry out meals for you)\nHeat & Eat\n\nNamed when Florraine and Jerry got married at 82 years old and requested this special chicken for their wedding. It's a great story published in the Tribune if you want to look it up.\n\nChicken breast hugs basil pesto and feta like Cor don Bleu (no breading though) accompanied by jeweled rice.\n\nDinner includes Brussels and a bit less entree & potato.

COMFY (carry out meals for you)\nHeat & Eat\n\nTurkey roasted tender atop Dressing made with in-house made croutons, caramelized onions, "comfortable seasonings" with cranberries and apples and a drizzle of Turkey gravy. \n\nDinner means a bit less turkey and stuffing replaced by roasted sweet peppers & corn. \n

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy white wine sauce (French) with chicken draped over turmeric rice. \n\nDinner is a portion of entree between the sm and reg with the addition of broccoli.

COMFY (carry out meals for you)\nBake & Eat\n\nMexican immigrants brought the flavors and they were Americanized (although Mexico is an American country as well) by stacking in Italian (a previous group of immigrants) lasagna style. Another group of immigrants and their food that makes the USA great!\n\nCorn Flour Tortilla, Thor's (Norwegian representative) Refried Cheesy Beans, Taco Seasoned Chicken, Cheese ... repeat.\n\nAdd a side salad later in the menu if the veggie part of a meal is important to you.

COMFY (carry out meals for you)\nHeat & Eat\nGF DF\n\nMinimal research says that Moo Goo means vegetables. Ruth's Moo Goo (this time) includes Broccoli, Carrots, Water Chestnuts or Mini-Corn and Chicken. Comes with Basmati Rice. Always identified as a mild flavored dish. \n\nUse drop down "size" menu to order amount.

Basil Pesto Feta wrapped in a Parmesan and garlic seasoned chicken tender. GF\n\nServed on a bed of Dunmurry Irish Rice, mushrooms, parsley, tomatoes topped with breadcrumbs and cheese.

Ready to eat\nHeather is hosting her family for meals this weekend. They are missing Chapati and Kurry Kabob where they have gone in the past when they gather as a family. So the lovely yellow sauce chicken with warm gentle spicy flavor over Basmati rice will be on their table and could be on yours too. The spices combination including turmeric came from an India restaurant in the Twin Cities. \n\nAsk for GF in special instructions

COMFY (carry out meals for you)\nTake & Heat GF\n\nSo when we made this a month ago a customer who hales from Senegal said it was not a very good recipe. His in-laws celebrated their 50th wedding anniversary this past weekend and we tried a different recipe. This one seems to be a better take on the lemon chicken served from Senegal - less lemony and more flavor-FULL.\nIt's a bit spicier so it's served with white rice for balance.

COMFY (carry out meals for you)\nHeat & Eat\n\nChris visited her daughter in Israel she discovered za'atar a mild but flavorful addition to many dishes. An earthy spice blend with citrus undertones za'atar is mixed differently in each household but generally contains marjoram or thyme, oregano, and sumac. A light sauce with garbonzo beans and arugula over the chicken that's nestled in Israeli couscous (like mini pasta balls). \n\nRequest gluten free in special instructions.

COMFY (carry out meals for you)\nHeat and Eat\n\nA three section microwavable container holds:\nMild Lime Cilantro seasoned Chicken Leg, grilled to flavorful moist perfection...\nRests on Medium spiced Spanish rice.\nA section filled with a side of Thor's cheesy refried beans\nThe third section holds a cheese quesadilla with Salsa Lisa for dipping.\n\nUse the drop-down size menu to order JUST the leg. \n\nReg Entree Gift Card (for dinner size)

Moroccan Chicken is what we call ground nut sauce from Morocco. This, too, is a Moroccan chicken but since the name has been assigned, this one will be named by identifying the flavor profile. Chicken thighs seasoned with Ras el Hanout seasoning (cinnamon, cumin, coriander, allspice, black pepper, and ginger) then coated with an apricot sauce is Moroccan chicken #2. May sound exotic but definitely "approachable" flavors. Served with couscous of course.\n\nOrder a banana orange salad separately.

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy sauce (no cream), turkey breast, Romano/Parmesan/Asiago, asparagus and bacon jam with Campanelli pasta. Sounded exotic in the 1960s but was "approachable" and now we eat it without hesitation. Love this all-in-one meal that's not a hot dish... or is it?\n\nChris and Deb have both said they kept eating this until they almost (or maybe did in Deb's case) licked the plate.

COMFY (carry out meals for you)\nHeat & Eat\n\nIn-house made Teriyaki marinated chicken stir-fried with carrots, pea pods, and pineapple then served over rice. You choose: White Rice or Fried Rice.

Say Canadian fast with a southern pronunciation and you get Cajun. Cajun seasoning is about the spices not the herbs like Creole so it's on the spicy side; however, with the rice is can be tamed a bit. Chicken seasoned with this and baked with red peppers and the Louisiana "holy trinity" of bell peppers, celery and onions. Tomatoes can be added but will not be in this version of Cajun Chicken Rice.\n\nServed with Buttermilk Cheddar Biscuits.\n\nGF \nAsk for DF in special instructions

COMFY (carry out meals for you)\nHeat & Eat\n2 Cup or 4 Cup microwavable container\n\nWild rice, Carrots, Mushrooms and Chicken in a creamy sauce for an all in one container as a full meal. So it's either a Casserole or a Hot Dish. Wesley doesn't care. When he was one-year old and decided to forego his cereal to gobble up the chicken wild rice dinner from Ruth's. And then there is Dorothy's request that we make casseroles more often ans especially this one. And since it's STILL chilly outside...

COMFY (carry out meals for you)\nTake & Heat\n\nItalian Seasoned Chicken laid over Risotto made by slow cooking arborio rice to bring out the starches with white wine, chicken broth, Parmesan and turmeric making a super creamy rice.\n\nTurmeric is a super-food for joints and inflammation. \nGF

COMFY (carry out meals for you)\nHeat & Eat\nAlso the dinner at Dave and Ruth's wedding.\n\nChicken breast is pounded thin and rolled around ham and Swiss cheese and baked to tenderness... without breading. Served nestled in scoops of basil garlic buttered rice pilaf. Use the drop-down menu to choose amount that works for you.\n\nRequest rice without the pilaf for GF.\nUse drop-down menu to choose size. Dinner option adds broccoli

COMFY (carry out meals for you)\nHeat & Eat\n\nAlthough the direct translation is not particularly accurate it's shorter and sounds more cool to say in French than stringing out all the ingredients. But here goes - Chicken thigh with Carrots, Mushrooms and Pearl Onions slow simmered in a deep rich sauce that includes Red Wine - no dairy and no gluten. \n\nVeggies are in the sauce. Served with Smashed Garlic Potatoes. For those of you who have frozen baguette - this is the time to toast it up and sop up the last bits of gravy.

COMFY (carry out meals for you)\nHeat and Eat\nGF/DF\n\n In-house ground chicken marinated in our chicken wrap Asian sauce and a few veggies then fried up like hamburger. Lettuce leaves accompany so you can make an Asian "sandwich". \n\n

COMFY (carry out meals for you)\nHeat & Eat\n\n... the rest of the story is that it is named for Bourbon Street as well as the bourbon in the sauce. Once again New Orleans is the melting pot, quite literally, of recipes from a variety of cultures. A bit of bourbon from Kentucky, BBQ ingredients from the Carolina's, and a ginger soy mixture from the Chinese culture.\n\nEntree includes chicken and Asian noodles.\n\nUse drop-down menu to choose amount.

COMFY (carry out meals for you)\nHeat & Eat\n\nParmesan Chicken with Alex's Walnut Basil Pesto made into the creamy sauce with Feta, eggs and white wine without cream Add Pasta, Bacon, Sundried Tomatoes, asparagus.\n\nConnie and Christi have both said they planned to make two meals out of their order but ended up eating it all because it just "hit the spot".\n\nUse drop down menu to choose size.

COMFY (carry out meals for you)\nTake and Heat\nCharcoal grilled citrus dry-rub chicken thighs. Remember as counter-inuituve as it sounds dry-rub keeps the chicken more juicy. This citrus dry rub has a bit of a zing. \n\nUse the size drop-down menu to add orange bbq sauce. \n\nTwo Thighs in an order\n

COMFY (carry out meals for you)\nDeconstructed Meximerican Salad in separate containers until you are ready to put it together. \n\nLettuce\nChicken Taco Meat\nCheese\nTomato\nSalsa Dressing\nChips \n\n4-5 Cup Salad

Individual Pot Pie\nHeat & Eat or Bake & Eat\n\nPacked full of turkey and veggies held together with turkey gravy with a crust over the top. \n

COMFY (carry out meals for you)\nHeat & Eat\n\nNatural Wild rice with sauteed carrots smothered in a creamy sauce with tender chicken. Dorothy said she would like us to repeat this one... and the weather this week tells us this is a good choice.\n\nWe have one 8 Cup container of this to feed the famiy over the holiday. Call if you're ineteredt.

COMFY (carry out meals for you)\nHeat & Eat\n\n... of full flavor with a Southern Asian flavoring - sauce rather than soy - rice, chicken, pea pods, carrots and the requisite egg. Requested often, all the way back to Ruth's college days. \n\nContains shell fish oils

Light dry rub Chicken Tenderloins to add to any of the sides below to make a meal or to combine with something from your fridge. \n\nChicken Fingers - Halloween style. Easy to munch on while the trick-or-treaters come and go. Bloody Marinara for dipping. Freezable in Press & Seal.\n

COMFY (carry out meals for you)\nPackaged in dual oven container for Heat & Eat options.\nGF DF\n\nTurkey tenderloins (half lb) cut in strips then dredged in flavorful seasonings and baked, \nHouse dipping sauce options on options menu below for additional cost.

COMFY (carry out meals for you)\nHeat & Eat\n\nTender Orange Chicken (no batter coating) and broccoli drizzled with an Hoisin Orange glaze. Served with Asian crispy veggie rice.

COMFY (carry out meals for you)\n\nRice PIlaf and shredded chicken in a carved Bell Pepper.

COMFY (carry out meals for you)\nHeat & Eat\n\nAsian Stir-fry of Chicken, Shiitake Mushrooms, Bean Sprouts Onions and Roasted Red Peppers over white rice.\n\nChoose the amount you'd like from the drop-down "size" menu.\n3 cups\n6 cups\n9 cups\n\n

COMFY (carry out meals for you)\nHeat & Eat\n\nCharcoal grilled Chicken Breast with a dry rub of peach bbq. Cheesy potato patty (croquette) accompany.\n\nUse the drop down menu to choose the size. Dinner is a portion between the small and regular with the addition of roasted carrots.

COMFY (carry out meals for you)\nHeat & Eat\n\nLayers of pasta, John's Dip - creamy Parmesan artichoke dip, Parmesan Chicken,and Sliced Cheese-Factory-Mozzarella create a luscious rich lasagna. \n\n*Single slice Baked and ready for warming.\nCall if you would like a 12 piece pan.

COMFY (carry out meals for you)\nHeat & Eat\n\nMild Roasted Carrots, Sugar Snap Peas and Garlic with the chicken atop Basmati Rice. Nothing super fancy just good food in abundance.

COMFY (carry out meals for you)\nHeat and Eat (request GF)\n\nSloooow roasted turkey over wild rice sweet potato cranberry "stuffing". Super healthy dinner that Laurie would appreciate if she was here. Alas, she is on her way to Norway where she will be treated to wonderful flavors of the country.

COMFY (carry out meals for you)\nHeat & Eat\n\nChicken marinated in mixture including Hoisin - a sweet and a touch spicy Chinese sauce. Stir-fry this super flavorful Chicken with Broccoli and Mushrooms (at Naurine's request :-))for a healthy and satisfying dinner. Plain white rice accompanies. \n\nscroll down to see options

All components made in-house.\nMarie's Oatmeal Bread\nCranberry Honey Mustard Roasted Turkey\nWhite Cheddar Cheese\nHoney Mustard Sauce (on the side)\n\n\nRequest GF corn based bread in special instructions.

COMFY (carry out meals for you)\nHeat and Eat\n\nHoney Mustard Cranberry Turkey nestled in a tender roasted Spaghetti squash.

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy white wine sauce chicken and spinach topped with pastry crust. Crust is SO great with creamy chicken in a pot pie but it seems that people are trying to avoid bread carbs so this pot pie is minimal crust and maximum filling. \nBaked in a dual oven pan to pop in the oven to crisp up or warm up in the microwave if the crisp part isn't a big deal to you.

COMFY (carry out meals for you)\nHeat & Eat\n\nThese homemade nuggets are made with a dry rub rather than breading but moist and tasty. Parmesan Crusted Green Beans accompany - also made in-house.\n\nChoose 2oz dip(s) from the options menu for an added charge.

Wrapped in Press & Seal for a quick Heat & Eat.\n\nTwo-third-pound (pre-cooked) Ranch seasoned chicken breast charcoal grilled and wrapped so you can warm or slice up for a salad or sandwich. Or add some of the sides later in the menu for a meal.

COMFY (carry out meals for you)\nTake & Heat\n\nAlfredo sauce made with 3-4 white cheeses including Asiago, Parmesan and Romano cheeses enveloping campenelli pasta accompanied by Garlic Parmesan Herb seasoned Chicken.\n\nScroll down menu to choose size.\nDinner is an entree portion between the small and regular and includes Peas.

COMFY (carry out meals for you)\nHeat & Eat\n\nParmesan dry rub instead of breading on chicken breast to allow all the other amazing flavorful ingredients - in-house-made marinara, sliced from the bar mozzarella, and some Parmesan that are associated with this traditionally Italian dish to shine. Served atop penne pasta. \n\nOh look - another entree with all the food groups.

COMFY (carry out meals for you)\nReady to assemble\n\nSo... Here it is... the oft requested Concession Stand Chicken wrap with Asparagus, Sweet Red Peppers and Onions roasted to tasty sweetness.\n\nComes to you deconstructed for you to wrap and heat when you're ready.\n\nUse the options menu to choose a 2 ounce sauce (most made in-house).

COMFY (carry out meals for you)\nHeat & Eat\n\nChicken in a creamy sauce with ginger coriander and mild Thai spices. Shredded carrots and spinach round out this sauce that's spooned over Basmati rice and red quinoa. \n\nUse the drop-down menu to choose amount.

COMFY (carry out meals for you)\nHeat & Eat\n\nShredded Parmesan chicken, cheese and sauce stuffed in Jumbo shell pasta and doused with in-house made marinara.\nUse drop-down size menu to choose amount.

COMFY (carry out meals for you)\nHeat & Eat\n\nSince we are in Wedding season at Ruth's we are wondering if this is where is started. Browned Butter Garlic seasoned Chicken wrapped in a tomato spinach cream sauce then draped over 5 cheese tortellini. The recipe seems to be fairly universal and part of first date or engagement meals. No obligation on your part for ordering or eating. :-)

COMFY (carry out meals for you)\nHeat and Eat\n\nInstead of a bread crust the chicken is the base on which marinara, mozzarella and pepperoni lay. \n\nAdd Basil noodles separately.

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy white wine sauce, chicken and Asparagus on Campanelli (bell shaped pasta).\n\nGF= ask for rice.

COMFY (carry out meals for you)\nHeat & Eat\n\nThe star of this dinner is the delicata squash straight from Kaden's Union Lake Garden - roasted to caramelized perfection. Honey garlic chicken breast is nestled into the gorgeous delicata (because you can eat the multi-colored skin).

Comes to you in a microwave-safe cup for you to put on whatever you make for the base... toast, bun, Ramen, potato, rice... or eat it out of the container like a Keto eater.

COMFY (carry out meals for you)\nHeat & Eat\nGF\nMinimal research says that Moo Goo means vegetables. Add the Gai Pan and it means mushrooms are part of those veggies. Always identified as a mild flavored dish. \nBroccoli, Mushrooms and Chicken.\n\nUse drop down "size" menu to choose White rice or Fried Rice.

COMFY (carry out meals for you)\nHeat & Eat\n\nTurmeric, cumin and other seasonings dry rubbed on chicken thighs before gently frying in a hot pan to release the aromas and flavors of the spices. Creamy sauce creation is the last step before spooning it over couscous and topped with roasted grapes.\n\nDinner includes carrots.

COMFY (carry out meals for you)\nHeat & Eat\nFull pie or single serving\n\nLayers of chicken taco meat, cheese, cheesy beans, flour tortilla and salsa married in the baking of this filling dinner. Comes in a 9" foil pan for rewarming in the oven. Can be split and frozen if it's too much for one sitting. Or you can order a fourth of the pie with the drop-down menu

COMFY (carry out meals for one)\nHeat & Eat\n\nTurkey roasted slowly to keep the juices in for a moist slice of goodness. Accompanied by Cranberry Apple stuffing made with Quinn's oatmeal bread. A drizzle of thyme gravy and it's a taste of Thanksgiving.

COMFY (carry out meals for you)\nHeat & Eat\n\nHoney Garlic chicken - charcoal grilled - atop roasted spaghetti squash from Kaden's Union Lake Garden. Great Keto Dinner.

COMFY (carry out meals for you)\nHeat & Eat\n\nButternut squash gravy (GF) on moist slow roasted on the bone turkey- breast. \n\nThere are turkey lovers and turkey for Thanksgiving only people. We are of the fist group. Oatmeal bread apple cranberry stuffing and corn complete the turkey dinner today.\n\nAsk for rice to make it totally GF.\n

COMFY (carry out meals for you)\nHeat & Eat\n2 Cup or 4 Cup microwavable container\n\n...another version. Wild rice, of course, in creamy smoked gouda sauce with BBQ baked chicken. Dorothy's requested more casseroles and she likes wild rice. So here goes.

COMFY (carry out meals for you)\nHeat & Eat in dual oven container\n\nEntree ONLY: Mexican Chicken and Fresco Cheese wrapped in a corn tortilla then smothered with in-house made enchilada sauce.\n\nTV Dinner: Two Enchilada, Cheesy Refried Beans, Lime Rice

COMFY (carry out meals for you)\nAssemble - Heat & Eat \n\nMild fajita seasoned Chicken Tenders.\nSweet Peppers & Onions.\nFlour Tortilla.\n\nOrder toppings in options for an extra charge.

COMFY (carry out meals for you)\nHeat & Eat\n\nShredded BBQ Chicken over Smoked Gouda-BBQ Mac and Cheese.\n\nMake it a bit more adult by adding Roasted Brussels Sprouts with the entree portion between sm and reg.\n\nDefinitely Winner Winner Chicken Dinner

Appetizer? Add those last pieces of Grism corn to create dinner? Packaged in a container that can be warm in the microwave or crisp in the oven.\n\nCilantro Lime dry rub is a fantastic combo.\n\nUse the drop down menu to choose size.

COMFY (carry out meals for you)\nHeat & Eat\n\nAdobo in Mexican food means chilies and quite spicy. Filipino Adobo combines warm spices and a bit of a vinegar bite - almost sweet and savory. Spaniards named the dish to acknowledge the marinating of the meat, adobo.\n\nAlison shared this recipe with us for her event. Although hers was with pork the TOT version is with chicken and served with on wild rice and sweet potato to round out the hearty dish.

COMFY (carry out meals for you)\nHeat & Eat\nIt's the new version of the TV dinner introduced in the 1960s. In a three section microwavable container you'll find smashed potato & stuffing topped with turkey and gravy in the large section. Corn & sweet peppers in the veggie section. Apple crisp in the third section. Warm this up in the microwave.

COMFY (carry out meals for you)\nTake & Heat\nPackaged separately so as not to get soggy. \n\nBouchee a' la Reine is the French title. Created as a dish to honor the queen. Tender chicken with French style white wine and cream sauce. Draped over a puff pastry cylinder. \n\nDinner includes Colorful roasted carrots and beets to surround the bouchee when you serve this lovely dinner.

COMFY (carry out meals for you)\nDINNER #1\n*Grilled Chicken Tenderloins \n*Jumbo Portabello Stuffed Mushroom (Parmesan dip not bread stuffing)\n\nDINNER #2\n*Tofu \n*Jumbo Portabello Stuffed Mushroom

COMFY (carry out meals for you)\nHEat & Eat\n\nMurgh Makhani, a chicken dish, from Northern India is sometimes called Butter Chicken. It appears the creaminess of the sauce warrants butter label. Quinn continues to find recipes he wants to try. He appreciated the depth of the flavors from the turmeric, coriander, cumin and other warm spices in the cashew sauce... as well as the flavor of the chicken marinated over-night. \n\nChoose Coconut Rice or Naan also made by Quinn - he's our bread-guy ya know.\n\nUse drop-down menu to choose side and amount.

COMFY (carry out meals for you)\nHeat & Eat\n\nChicken Leg smothered in super flavorful mole sauce made by Alex. Laid on a bed of Mexican Rice & Beans.\n\nThere are about a million ingredients in the mole and almost as many steps including stirring constantly for 45 minutes. The recipe originated in Puebla, Mexico which is the where they won a battle with the French. Because the victory was unexpected they began annually celebrating on the 5th of May, Cinco de Mayo. Most of the rest of Mexico does not really celebrate Cinco de Mayo. People in the United States actually celebrate more, mostly due to a beer company's campaign. Although the assumption is that the celebration is about Mexican Independence Day, the actual date of independence is in September.

... that can be warmed and called a hot dish OR that can be eaten cold and called a salad. It might depend on the weather or how high you have the air conditioner. \n\nSaid Chicken.\nBroccoli.\nZucchini.\nRed Pepper - roasted.\nCarrots - also roasted.\nCorkscrew Pasta.\n\nGF

COMFY (carry out meals for you)\nHeat & Eat\nGF\nNorwegian Brown Cheese (Brunost) melted to a smooth sauce to drizzle over baked chicken and mini potatoes. Make it a dinner by adding broccoli with an entree portion between sm and reg. \n\nRemembering one of our favorite Norwegians, Pam.\n\nScroll down description to see options.

COMFY (carry out meals for you)\nHeat & Eat\n\nBBQ chicken strips (no breading) and potato wedges. The BBQ sauce is made in house - sweet and spicy.

COMFY (carry out meals for you)\nHeat & Eat\n\nA flavorful Chicken sausage roasted to bring out the flavors sitting on fried cabbage and bacon. Side of Delicata squash. Super keto and Super flavorful.

Slow roasted with complimentary seasonings to tenderness.\nAverage weight 1.8-2lbs. \n\nPotato Wedges accompany.

COMFY (carry out meals for you)\nTake & Heat\n\nCreamy white wine sauce, chicken (waiting for you to) rolled in a tender crepe. A side of Delicata Squash accompanies. True comfort food.

COMFY \nHeat & Eat\n\nHoney Garlic Chicken, Sugar Snap Peas, Roasted Red Pepper with an Asian Sauce on top of authentic lo mein noodles. It may not sound mid-western or Scandinavian but definitely comfort food.

COMFY (carry out meals for you)\nHeat & Eat\n\nKinda spicy or really spicy are your choices for the chicken that goes over coconut rice to mellow the kick but not the flavor. Cool Runnings is the company supplying the Jerk marinade so we feel pretty confident they know the best combination of this flavors; although, jerk refers to the style of cooking not the spice. This time jerk refers to the seasoning not the cooking method.\n\nWe have seen Norwegian mouths enjoy this flare of spice... just sayin'.

Wrapped in Press & Seal for a quick Heat & Eat.\n\nTwo-third-pound (pre-cooked) Honey Garlic seasoned chicken breast baked and wrapped so you can warm or slice up for a salad or sandwich. Or add some of the sides later in the menu for a meal.

COMFY (carry out meals for you)\nHeat & Eat\n\nRice, Carrots, Mushrooms sauce and Chicken for an all in one container as a full meal. So it's a Hot-Dish... because casserole is the type of dish used and/or a side dish. i.e. green bean casserole and tator tot hot-dish.\n\nDuring spring cleaning I found my college outreadh team poster. Mark's mom served us this hot-dish when we passed through Fergus Falls. Super comfort food.

COMFY (carry out meals for you)\nHeat & Eat\n\nAlthough appearing to be an Indian dish this has become so popular in England that some have labeled it as the national dish. Paula didn't know that when she told me this was her favorite chicken dish.\n\nMasala is a mixture of warm Indian seasonings in a creamy yogurt sauce. Basmati rice holds this lovely sauce.

Take & Heat \n\nThis moist corn-bake is between cornbread and corn casserole. Made with cheese, sour cream, cream style corn this quick bread is more moist than the typical cornbread and more muffin like than casserole corn. \n\nMade in muffin format. Use size drop-down menu to choose amount.\n\nA favorite of his kids, Thor started bringing this instead of frozen corn to serve with ribs when the family gathered.

COMFY (carry out meals for you)\n\nNathan's 5/1 pound all beef hot dog grilled on a charcoal grill to bring out the flavor then wrapped and ready for microwave heating. Order with or without Buttermilk bun wrapped separately. \n\nUntil Rugby dominated his life, Thor played hockey. For about 6 years hockey tournaments including Junior Hockey dominated Thanksgiving so we ate at the rink. These dogs are an upgrade.

Super Thin 14" crust \n* In-house made sauce. \n* Provolone sliced from the bar\n* Reg Size Pepperoni \n* Mozzarella sliced from the bar\n* Chicago Italian Sausage\n\nChoose baked so you don't need to heat up the oven OR Take and Bake (T&B).\n\nRequest GF crust (approved by the kitchen staff and other taste testers) in special instructions.\n\nGeorge's Vineyard calls this combination Phil's Special. When Phil worked in Menomonie this pizza was called Mama Mia. Thor ate many of them being part of the Ted's Pizza baseball team Phil and his dad, George, sponsored. Arne has been know to pick up a Mama Mia when driving through Menomonie to share with his best friend, Thor. Now he drives down from The Cities to get a Phil's Special to share with me or take back to his wife for dinner.

Each ingredient is at the top of his list of flavors. Oatmeal, Coconut, brown sugar, cinnamon, syrup and peanut butter. Nelson Mandela was a guide for my dad so the fact that this treat is a traditional South African bar/cook makes it the perfect Dad cookie. Not to be confused with a Dad joke.\n\nHow do you know it's a dad joke? When it becomes apparent. \n

COMFY (carry out meals for you)\nTake and Heat (can be frozen)\n\nUse drop-down menu for choices:\n* 2C meat sauce only\n* Entree = pasta and sauce.\n\nThis meaty sauce is sauced with our home-made marinara, garlic, basil and some secret ingredients to give full flavor.\n\nRolf was the first of the kids to stand on his chair to slurped up the 24" spaghetti noodle. Soon the three youngest of us were on the bench we shared doing the same. It was difficult not to laugh when my dad did the same. It just became how the kids ate that long spaghetti... and spooned up the sauce on the plate in between. We only have 13" spaghetti but we hope you'll have fun slurping anyway.

COMFY (carry out meals for you)\nSuper meaty baby back ribs. Dry rub is the procedure to get the most moist ribs. Slow roasting is the second rule of moist ribs. Baked and wrapped - Ready for you to heat and serve.\n\nChoose the size rack with the drop-down "size" menu.- 12 per full rack. Good News - prices have come down on these. Order sauce with the options menu.\nGF/DF\n\nFor years I have tried to make the ribs that Thor would say were as good as the ones he used to pick up at a Rib Joint on Lake Street in Mpls. Christmas of 2019 the family gathered for Christmas Rib Dinner, the last one with all 5 siblings. I cherish the last racks of ribs Thor shared with us. He liked the gooey BBQ ribs. Peder ordered Marie's Orange Sauce for his ribs at Christmas and said he appreciated the walk down memory lane.

Cabbage slaw, pepitas, almonds, green onions, ramen noodles and a spectacular Spike Vinaigrette. \n\nChris made this for a family dinner the first time she joined us as a potential sister-in-law. After eating half the bowl Ruth decided she was a winner. Chris has been making it for family meals ever since. She has shared the recipe including a special vinaigrette. Nuts and noodles provide the crunch. This is one of the best combinations with the ribs we know of. \nDF Ask for GF in special instructions.

Three cups of raw carrots make 1.5-2 cups of roasted carrots. Comes in a dual oven container so you can crisp them up in the oven, warm them in the mic or just eat them.\n\nThor and I were skinny kids... until adulthood. So when I was considering my first diet Thor sent a book. Within the first few pages the author was challenging me to think of carrots as dessert and everything would be easy. ARGH!! The book was shelved and the weight kept creeping up for me. Thor got back in shape to play rugby.\n\nI didn't know about roasting them at the time. Now we know that roasting brings out the natural sweet flavors as they caramelize. Some have said they are like dessert. So there you have it.

COMFY (carry out meals for you)\nHeat & Eat\n\nIn-house made teriyaki marinade full of flavor.\nDinner includes Broccoli & Sweet Bell Peppers and White Rice.\n\nWhen Arne moved to California to teach he engaged in the healthy lifestyle with enthusiasm. Dinner of chicken and veggies were more prevalent than the Midwest spaghetti and meat and potato staples.

From scratch with that creamy chocolate on the top. Original recipe and definitely Special-K as the gluten free cereal so it's got the right flavor too. \n\nMom made Rice Krispie bars for the neighborhood or for after practices. Thor requested Special-K bars so Mom put melted chocolate on Rice Krispie Bars. Thor tried to tell her how Bruce's mom made them but she never got it. So Shirley became his source from then on. We've got her recipe and will make them remembering Thor.

COMFY (carry out meals for you)\nHeat & Eat \n\nNordic spices and creamy gravy lets you know these are the real thing. Entree includes Kernza Pasta boasting higher protein and bolder flavor than regular pasta. Dinner reduces the entree a bit and adds Green Beans.\n\nSwedish= his Mother. Meatballs= see story in notification email. Another nod to Dad's uniqueness with Kernza pasta. His concern for the earth came in the form of recycling long before it was fashionable. Kernza helps the earth with long roots that cleanse the water. \n\nUse drop down menu to choose size.

Sandwich Loaf Style or Bun\nContains roasted walnuts.\n\nGetting together for Packers' games usually included me bringing the bread dough in the pans to rise and bake at Thor's house during the Packer's Party. Each attendee including childhood neighbors who gathered with us had a loaf of the bread to take home. Mom made this recipe with walnuts. Thor's kids liked it when she made them in roll format . If you would like buns use the size drop-down menu.

Order Friday Eats from now through Friday at 11ish ... or so. \n\nTake Out Friday, Feb 17, has been created in memory of my youngest brother, Thor.His intensity and love of Rugby is palpable in this photo. Stories accompany each menu item after the description of the food. Thank you for letting me reminisce. I miss him so much. \n

Dacie Moses House (Calreton) chocolate chip cookies - her actual recipe. The butter is browned. It's a bit more work but well worth it.\n\nMom browned butter for one of Dad's favorite cakes. One time it burned because I tattled to Mom about Arne saying bad things and she was washing his mouth out with soap. It's the only time it happened in our house - I think she realized how stupid and dangerous it was. Arne still says he did not say anything bad. I'm not sure. ;-)\n\n2 cookies

COMFY (carry out meals for you)\nHeat & Eat\nGF\nNorwegian Brown Cheese (Brunost or Gjetost) melted to a smooth sauce to drizzle over baked chicken and red potatoes. \n\nDad's Dad came to the US from Bolstad Valley at the age of 17 and created quite a legacy in New London, MN. We were so proud of Grandpa that we celebrated Norwegian traditions more than Swedish. \n\nUse Drop-down menu to choose amounts.\nDinner is a smaller than reg size entree plus Broccoli

Kaden's Union Lake Garden Armenian Cucumbers, English Cucumbers, Cranberry Bean, Tomato, and dill sauce. Salad or vegetarian entree? \n\nDad's favorite place in the summer was the cottage in Door County. It was peaceful and full of projects. Summer salads we made with ingredients from the local farmers markets. And always included a chunk of cheese and a crusty (or moldy "just to finish it up"). He lost his sense of taste in open heart surgery.

COMFY (carry out meals for you)\nHeat & Eat GF DF\n\nDry-rub Jerk seasoning seals in the juices of the chicken thigh. Served with Basmati white rice to absorb the juices as well as mitigate the heat.\n\nThor started cooking for himself in college after growing up with a mild-pallete family. At Swedish-Gustavus he was introduced to Jerk seasoning. He called me to tell me how wonderfully flavorful and HOT it was while encouraging me to try it. Although I'm still the only sibling who does not enjoy spicy hot food, this recipe was super flavorful not just hot.

COMFY (carry out meals for you)\nHeat & Eat\nIn a three section microwavable container you'll find one scoop of each stuffing and garlic mashed potato topped with turkey and gravy in the large section. White shoepeg corn in the veggie section. Peach Crisp in dessert section. Warm this up in the microwave.\n\nGobblefest, a gathering of the family for the weekend with games, skating and eating, was the post-hockey Thanksgiving celebration. Each sibling unit brought some part of the menu. Thor wanted to bring the white corn in the freezer bags for steaming. He lost that responsibility after forgetting the corn a second year in a row. He liked smoked almonds so those will be in the stuffing. He took his kids to a special restaurant in St. Paul just for the garlic mashed potatoes. Thor's favorite pie - Rolf's Colorado Peach, is not in season but we'll do our best.

Luscious lemon curd from fresh squeezed lemons in an individual pie crust - no need for the meringue.\n\nThor's favorite dessert. Once when Mom wanted to hurry the cooling process for the lemon filling she had just thickened. She put it in the crust then set it in the fridge on top of a jar to cool. Still in a hurry, she opened the door to get an ingredient for her next recipe and the pie fell. Thor and I each grabbed forks and began eating it right from the shelves and frame of the fridge. She was a clean freak so we were sure it was just like eating it off a plate and even better than waiting.

COMFY (carry out meals for you)\nHeat & Eat\n\nBeing from Wisconsin we called this Italian Hotdish, Marinara & Beef Orecchiette (Hat pasta) with Marie's Spaghetti Sauce .\n\nThor was rarely seen without a hat; thus, pasta shaped like a Chapeau (hat) with Marie's spaghetti sauce represents. For a family with four boys who were all athletes, a pot of spaghetti sauce was a constant in the fridge. When Mom had hepatitis and was in the hospital I made pasta for the sauce. Mom never let me cook in her kitchen but I watched. It was right after corn on the cob season and I had seen her add sugar to the water so I copied... for pasta. Oops. Thor did not appreciate the sugary flavor of the pasta but was hungry enough after sandlot football to eat it.

... made in Christi's crust. Christi wasn't around when Dad had open-heart surgery and was told to lay off the butter and bacon in particular but her crust is the perfect one for him since it is made with oil and not butter. \n\nDad got his doctorate in Colorado after taking a growing family there for the six summers after teaching or principal-ing. It's where we all fell in love with the Colorado peach. Peach pie was the quintessential pie for Dad's birthday since Colorado peaches are in season during his day.

COMFY (carry out meals for you)\n\nDad bought the cabinets from the Home Ec Department when they renovated in 1968. Rolf was part of the muscle group that moved the old cabinets to the basement before the "new' ones were installed. The mini kitchen in the basement was used mostly when it was super hot in the summer. BSummer was announced with Marie's flaky biscuits loaded with macerated strawberries, flanked by bacon and slices of cheese. We'll be making almond biscuits (scones) to soak up the lovely strawberry juice created with the touch of sugar on the strawberries. \n\nIngredients packaged individually so you can slightly heat the biscuit and back and assemble when you're ready.\n\nPick your cheese below.\n

Close to Ready to Eat Dinner\nSlight heat up may be needed\n\nThird-ish pound baked Salmon seasoned with lemon pepper sauce and baked to tenderness. Lightly roasted Asparagus accompany. \n\nBusiness in Bolstad Valley Norway centers around salmon fishing. Mom never let me cook in her kitchen so when I made asparagus for them at our house my Dad, with surprise in his voice, commented on how wonderful the Asparagus was. It was the first time is wasn't mushy like the canned stuff or ...how Mom made it.

Appetizer or snack.\nJulie likes portobello mushrooms stuffed with Parmesan Artichoke Dip instead of bread stuffing even though she's doesn't have to eat gluten free. She swears she would eat them all day long if she could - so we named them after her.\n\nWe try to find medium size mushrooms all about the same size but you know nature.... unique and all different sizes. So there are about 6-8 in the small and 12 to 15 the medium. Both come in a black and gold foil container that you can put in the oven and straight on the table cuz it looks so nice. \n\nGF\n

Included in your package:\nSwedish Pancakes (crepe) (2)\nStrawberries (1 cup)\nHavarti Cheese (2 slices)\nWright's Thick Cut Bacon (2)\nPure Maple Syrup (2 oz)\n\nA true Bolstad meal served especially during strawberry picking season . Then as the kids made their own homes each shared with their friends but always enjoyed Mom's when we gathered at 913 Tainter. Served at celebrations, Sunday mornings, Packer's Parties and even funerals. We wanted to share it with you too. Picture from Bruce, growing up neighbor and fellow Packer's fan.\n\nUse drop down menu to order amounts:

2 pound sandwich style loaf\nMarie made a batch of 6 loaves each week along with sweet rolls and coffee cake. Saturday was her day and Arne was often sitting right at the table when she flipped over the caramel rolls. Or he was near by with his friends who would devour a pan with speed.

COMFY (carry out meals for you)\n\nDad always turned things on end. Breakfast for dinner was definitely appreciated philosophically as well as favorite foods of his.\n\nBolstad gatherings (including Dad's funeral) almost always include Swedish Pancakes (crepes) wrapped around macerated strawberries, flanked by Wrights thick-cut bacon and slices of Wisconsin cheese. Mapleine Syrup was the only syrup in the Bolstad house.\n\nIngredients packaged separately so you can assemble when you're ready.

Bobbi told her children she wanted this salad for her 80th birthday. She experienced Ruth's at a friend's funeral and relayed the same story Ruth has about her first experience with this salad. \n\nCabbage, Roasted Nuts including almonds, pepitas (pumpkin seeds), walnuts, Spike vinaigrette and, of course, Ramen noodles. My dad was called a kook, Weird and a Nut. He thanked those who offered up any of those labels to him. This salad... appropriate.

Here's part of my story about my Dad.\nThe menu today is in memory of my dad, Dennis. When I first heard the definition of a feminist and that it was a descripter of a women I was surprised becasue the actions were that of my father. As an only daughter I was never treated as a princess or different than the 4 boys. I learned from him by following him around and taking in what he was doing. I don't remember many words being exchanged. I learned how to change the oil in my first car, a 1968 Chevy, that he encouraged me to buy and work on. It was much easier to "know your car" in those days. I learned to shingle a roof when I helped him with the house-addition roof. "Pound don't tap" were the few words he shared. We would sit together when he tended to the brats that always turned out evenly browned. I was not allowed to hug him when he came home from open-heart surgery because I had chicken pox. The doctor told him he should be dead based on 3.75 blockages in his heart and the fact that he smoked. He was one of the experimental surgeries after he quick smoking cold turkey in order to get in on the opportunity. Then he lived another 44 years.\n\nAnd in those 44 years he continued to teach, help raise his kids and become a happy man ... again. There's a story there too. His last wish as he retired from teaching at Stout was for the committee to interview at least two educators of color and at least one woman. Wish granted. \n\nIn retirement years he built an addition on the cottage, traveled to Morocco, Norway and visited his brother in Italy. He also met Nelson Mandela when he was in South Africa. He chose to go on the trip to see where Mandela lived; he never thought he would meet him. But there he is in that photo- sitting on the edge of his seat to soak in all Mandela had to say. The group noticed when the got off the bus in Soweto, Mandela's hometown, that there were an abundance of security. When he heard the group from St. Olaf was in town, he invited them to his home. \n\nHe was recycling before it was popular. in 1971 Stout sold off 3 houses they wanted taken apart rather than bulldozed down. He bid on 3 and got all 3 for $25, $45 and $75. He had to purchase an abandon house to store the toilets and bathtubs. The windows ended up in the addition to the cottage. He sold maple flooring, a curved staircase, lath and whatever someone else could use ... without the internet. Since he had built their first house on nights and weekends after a day in the classroom I guess taking one apart was not such a big deal. \n\nAgain before internet Dad went to a fellow professor of psychology and asked him for information on a topic. When Lou handed him a paper that was exactly like one he had received from a different student he decided that maybe the read a chapter, take a quiz and write a paper wasn't offering a good enough platform for learning. So the first day of class he worked WITH the students to create a syllabus designed to meet the learning goals of the particular class. Teaching the learning how to learn was more important than regurgitating information was his MO.\n\nLoved the learning. Thankful for the memories. I'll stop now. Thanks for listening.

COMFY (carry out meals for you)\nHeat & Eat\n\nIn-house made Teriyaki marinated chicken stir-fried with carrots, pea pods, sweet red peppers and pineapple then served over rice.\n\nFor their second date Rolf asked Chris if she wanted to go do laundry together. Chris was dressed for THAT occasion. As they drove away from Mpls towards Wisconsin Chris was confused... then perturbed (to say the least) when Rolf pulled up in front of Marie and Dennis'. Marie pulled her favorite teriyaki chicken from the freezer to make lunch after they put their laundry in. Although not dressed the way she would have liked when meeting her future in-laws, she was beautiful in her wedding dress merely months later.

2 cup container for microwave or freezer\nGF \n\nSuper creamy Wild Rice soup with turmeric (helps the joints) and sauteed mushrooms for arteries.

Comes in a 2C microwavable container\n\nAlso known as Chamber Chowder - corn for Winter Walk. \n\nThree styles of corn: fire roasted sweet kernels, jumbo white, creamed along with simple herbs and spices to create a comfort meal full of texture and flavor.\n\nVegetarian.\nGF.\n

2 Cup = 16 oz. microwavable container\n\nTomatoes in at least 5 different forms. Brothy with no cream - Shari's favorite. Serve it up with baguette or hearty grain bread, a gooey grilled cheese (super on Oatmeal) for a quick easy delicious dinner.\n\nVegetarian GF DF\nComes in a microwaveable and freezable container.\nUse drop-down menu to choose container size.

Tony's favorite book is A Gentleman in Moscow by Amor Towles. \nLatvian Stew is central to a significant part of the book. Made with pork tenderloin, apricots, and prunes we were a little unsure about this one when Michelle requested we make it for her book club, but the readers LOVED, LOVED, LOVED the soup! \nhttps://www.bookclubcookbook.com/gentleman-moscow-latvian-stew-recipe-author-amor-towles/\n\nIt's been a year since Tony declared this one of his favorite soups. We thought it was time to bring it back. \nGF 16 oz. microwavable container\n

GF & DF\nVegetarian Broth\n\nWe've been spring cleaning and I found Lois's booklets that she wrote and put them with the other books in the ROS living room by local authors.The good news is that finding those booklets reminded me of one of Lois's favorite soups, Sauteed leeks, carrots (multi colored and roasted) and parsnips in a lovely veggie broth.

Brothy Soup \nMarie always had a pot of soup, usually chicken, in the fridge just in case someone stopped by. This chicken soup has home made Spaetzle with traditional chicken soup vegetables although with a boost of roasting and caramelizing. \nIt's a hug in a bowl. Especially after we were done playing in the sandbox and on the swing set.\nUse the drop-down menu for quantity.\n\n

SOUP\nVegetarian GF\nComes in a microwaveable container\n* 2 cups\nAlso named Chamber Cheesy Broccoli. Since this is Alex's favorite soup he gets to make it. The first time he made it, two customers reported not being able to stop after their personal allotment of one cup because they "just couldn't stop eating - it was soooo delicious".\n\n\n

Heat and Eat\nGF & DF\n2 Cup or 8 Cup\n\nIN-house made beefy gravy with with root veggies and dark beer typical in German stews. A warm meal for a cold day - Quite a meal.

Soup\nThis is one of Kitty's favorites. She enjoys the brothy version with veggies and flavorful broth while being able to see the shape of the split pea. Bone-in ham makes this a hearty and adds amazing flavor. \n\n16 oz. (2 cup) microwavable container\nFrozen for your convenience

(thaw) Heat and Eat\nGF & DF\n2 Cup\n\nNot the creamy version made since the 1700s. This tomato broth soup was supposedly created by a cook from Rhode Island in the 1930s although credit is given to Manhattan for the chefs who perfected the recipe. Tomato base with the traditional clams, potatoes, carrots, celery, bacon and Shrimp seasoned with thyme and bay leaf.\n\nIntroduced a Boston Clam Chowder fan to Manhattan version - Oh YES! she says.\n

Turkey surrounded by Acorn, Butternut, Celebration squashes pureed smooth with a bit of apple sweetness and seasonings that remind your taste-buds that it's fall. A bit of a bite to combat the sharp cold wind. \n\nContainer that can be microwaved or frozen.\nGF

2 cup microwavable container\nGF/DF\nThis soup became quite popular at Cafe' North (50 North). And now Winter Walk Attendees.\n \nBeans are loaded with essential nutrients and minerals that can help you shed some pounds. Beans are an excellent source of protein, fiber, and minerals. The high concentration of dietary fiber in beans can help improve your weight loss success. Adding beans to a meal can help people keep their blood sugar levels stable and help keep the body healthy. So if you've been grazing a bit too much here's your counter balance (pun intended).

2 cup microwavable container\n\nPotatoes in creamy super hearty "broth" and luscious clams - with the potatoes that make it a chowder. The Boston (New England) style is the cream broth bacon base. Rhode Island Clam Chowder is thinner and no bacon. Manhattan is with tomatoes.\n\nQuinn uses cream and potato flakes to thicken the broth rather than flour. We think this boosts rather than hiding the flavor of the clams.

... a la Ruth's. Variety of potatoes, creamy without using flour to thicken, and "an abundance" of clams (Bryan quote). AND Bacon - the difference between New England and Boston.\n\n2 cup microwaveable container\nGF

2 Cup microwavable container.\n\nA favorite of the faithfuls!\n \nThree kinds of mushrooms sauteed and slow cooked with a few other ingredients then cream to thicken. A touch of white wine add to this rich and filling soup.\n\nGF

16oz (2C) microwavable container\n\nSlow roasted turkey, veggies and quinoafor a hearty lunch. Broth-based, gluten free and dairy free - just the way Kitty likes it. \n\n

2-Cup broth based Soup\nGF & DF\n\nCreamy lentil broth with Spinach Chicken sausage.

2 Cup microwavable container\n\nThe wild rice for this batch of Ruth's wild rice soup came straight from the shores of northern Minnesota. It's not as black or plump but full of great flavor and a bit more chewy. \n\nChicken, carrots and creamy broth surround Larry's wild rice. \n\nKaden brought us this REAL wild rice but our first introduction to this was from Larry's wife. She asked for soup made with this rice he used in his wild rice soup to be served at his funeral.\n\nGF

COMFY (carry out meals for you)\n GF\n\nJust like the title says.\nHearty meal in bowl. \n\n2C microwavable container

Soup of the Week\n\nYou'll have to heat this in your own bowl preferably in the oven but you could do it in the microwave. Jarlsberg cheese and pumpernickel rye are separate so you can add and bake when you're ready. \n\nGF without the rye bread.

Heat and Eat\nGF & DF\n2 Cup\nVegetarian BROTH SOUP \n\nPeder was surprised at how much he enjoys this soup. The challenge is to identify the taste of each "green". Here's the cheat sheet: broccoli, green beans, kale, peas, celery and basil all pureed and slow cooked to blend the flavors and the greens.

COMFY (carry out meals for you)\nGluten Free and Dairy Free\n\nRoasted redpepper, red lentil and diced tomatoes in this broth based soup. Roast some all beef sausage add some chick peas and it's a Protein jackpot. Keto diet anyone?

Both Based Soup\n\nRoasted summer squash and leeks in a rich broth with Israeli couscous (mini pasta balls). \n\nVegetarian \nGluten Free\n16 oz. (2C) microwavable container

Heat & Eat\nFreezer-Microwave 2C Container\n\nAnother of Marie's favorite soups to have on hand. She saw it as medicinal as the chicken noodle soup because it was just spicy enough to need a tissue after a bowl. The recipe came from her high school classmate who had a pineapple plantation in Hawaii. \n\nA caldron of Sausage and beans in a medium salsa based broth with pineapple for balance. Hearty and warming for the roller coaster temperatures. \n\nUse the options menu to add a personal size bag of chips.\n\nVegetarian GF DF

Deep flavor is created by browning the butter and the flour - gluten free so we can continue to say that our soups are all made gluten free. One of the rare occasions we are adding flour to soup but this one is a must to create the right flavor. Thyme, creole seasoning, Louisiana "holy trinity" of bell peppers, onions and celery offers another layer of flavor. Then the shrimp and broth makes a thick soup that is layered over rice. \n\nMaybe in the north we would call this a stew or casserole even.\n1 or 2 Cup container of each - soup and rice

Take & Heat in 2 Cup = 16 oz. microwavable container\n\nAlex just finished making this soup. If you like your tomato soup creamy this is the ticket. Tomatoes in at least 4 different forms with luscious cream. Excellent with a gooey grilled cheese made with Marie's Oatmeal or Spinach Bread for a quick, easy delicious dinner.\n\nVegetarian GF\n\n\n

Heat and Eat or Freeze\n\nThick and creamy with pureed baked sweet potato and chunky with roasted sweet potato then add the warm spices for a lovely lunch or satisfying dinner. \n\nVegetarian & GF but definitely not DF. We're thinking of renaming this as Kim's Sweet Potato since she has identified this as her new favorite soup.

... or is a hotdish. Either way it's a COMFY (carry out meals for you) for Heat and Eat. Super dense tender beef in a rich gravy wrapped around potatoes, rutabaga (corn flavored potato), and carrots.\nRave reviews.\n\n2 cup container for freezer, fridge or microwave.\n\nGF & DF

SOUP\n2C microwave container\n\nOten associated with Ukraine but has roots (pun intended) in Jewish traditions as well as Asian and other Eastern European cultures. The word itself means sour soup but is thought of as a vegetable soup since many are in most recipes. Carrots, onions, tomatoes with the classic beets to make it a purple-y red broth. Although we could leave it as a veggie soup we're going to add sausage to this one. \n\nJohn says malt vinegar is the key. We will send a portion cup with this soup so you can add as much as you'd like.

Heat and Eat\nGF & DF\n2 Cup microwave container\n\n...also named Chamber Champion Chili and served at Winter Walk with a temperature reading of 2-below. Chili beef with Kidney and Garbonzo Beans.\nOrder Chips with the options menu.

Soup - kinda\n2 cup container for microwave or freezer\n\nIt's hamburger, tomato sauce with chili seasonings and elbow noodles instead of beans - it's Wisconsin Chili. Beans were not part of the chili served for Saturday lunches that Paula and I shared in between playing college and sledding. Her dad went from live-in hall resident to vice-chancellor. My folks were professors so we played college instead of house. Sounds just as weird but intriguing as noodles instead of beans in chili.

2 Cup\nHeat & Eat\n\nBEANS: Baked, Garbonzo, Baby Butter, Cranberry, Kidney!\nSauce: Rich sweet and tangy!\nMeat: Ground Beef and Bacon\n\nPackaged in a microwavable container for quick warm up. Don't stir too much or the glossy look will be lost.

Broth based soup filled with carrots and veggies. \n\n2 cup container frozen.\nThaw and microwave in the same container.

2 cup container for fridge, freezer and microwave\n\nThis hearty soup that could be considered a healthy option. It is not gloppy cheese but more soupy and full of flavor. The base of this soup is a variety of cheeses, roasted carrots, riced cauliflower, cream and Chapel Brewery (Dundas) beer. The oat stout beer gives this soup a rich flavor. There is a secret ingredient that we think spices this soup in just the right way.

IN-house made beefy gravy with with carrots, potato, onion and some fire roasted diced tomatoes. A warm meal for a cool evening - Quite a meal. \n\nGF DF\nComes in a microwaveable container

2 cup container for microwave or freezer\nGF\n\nTHIS creamy wild rice soup features turkey, sweet potato and thyme.

One-pot suppers are so popular these days, but they’re not necessarily new. Traditional dishes, like coddle, are often made with leftover ingredients tossed in one pot and coddled (or simmered) together slowly. The Dublin coddle usually has sausage, chicken, white beans, carrots, tomato, celery and onions. \n\nIt's a soup headed for a stew. It will also be from fresh ingredients not leftovers.

Broth Based\nGF\nMicrowave container. Freezable.\n\nAlso known as Chamber Chicken Chowder for Winter Walk.\n\nWhite bean, chilies and chicken in chicken broth. A bit of a bite. You could add rice for a super hearty meal.

COMFY (carry out meals for you) GF\n\nCheesy creamy "broth" with ham and the potato chunks. I always thought the creamy potatoey broth made it a chowder but alas it is the corn (and often the seafood). So we are adding corn which is a great addition to these other flavors.\n\nHearty meal in bowl. \n\n2C microwavable and freezable container

If you like Thyme, take the time to try this delicious soup made with squash from Kaden's garden.

In House made Marinara as a base with Kaden's Union Lake Garden tomatoes. \nAdd Basil Pesto made with Basil from Kaden's too.\nFive Cheese Tortellini.\nGreco Brothers Italian Sausage.

Lots of flavorful veggies.\nFlank Steak chunks.\nShort Grain Rice.\nFully seasoned broth.\nSuper Soup.

Brothy Soup \nMarie always had a pot of soup, usually chicken, in the fridge just in case someone stopped by. This chicken soup has home made little bubbles of pasta called Isreali couscous with traditional chicken soup vegetables although with a boost of roasting and caramelizing. \nIt's a hug in a bowl. \nUse the drop-down menu for quantity.\n\n

2 cup container for microwave or freezer\nGF \n\nSuper creamy Wild Rice soup with turmeric (helps the joints) and sauteed mushrooms for artieries. Meal in a bowl.

COMFY (carry out meals for you)\nTake & Heat\n\nFlank Steak, Beans, Corn with Fajita season and rich broth create Quinn's Fajita Chili. \n\nQuinn wanted to add cheese so a container will accompany. All of my suggestions (that Q turned his nose up at) are on the options menu below.

Packaged in a microwavable container for quick warm up. Don't stir too much or the glossy look will be lost.\n\nBEANS: Baked, Garbonzo, Baby Butter, Cranberry, Kidney!\nSauce: Rich sweet and tangy!

2 cup container for fridge, freezer and microwave\n\nThis hearty soup that could be considered a healthy option. It is not gloppy cheese but more soupy and full of flavor. The base of this soup is a variety of cheeses, roasted carrots, riced cauliflower, cream and Keepsake Cidery Cider. There is a secret ingredient that we think spices this soup in just the right way.

Packed with a variety of Mushrooms, Pork and Noodles as well as lots of great Asian flavors. Approved by friends of Dick, Chinese professor, who gathered for a Celebration of Life for him. Since they approved, Alex made some for you too.

Heat and Eat\n2 Cup \n\nBeer and Cheese - What could be more Wisconsin. If we harken back to our growing up days there were always veggies being part of EVERY meal. So this soup has been called Vegetarian Creamy cheese and cauliflower Carrot Soup.

2C container to heat and eat. \n\nWhen Barb was planning Dick's COL she asked for his favorite soup AND hers. She said it was her favorite recipe ever. Thanks Alex. LOTS of leeks, potatoes and carrots round out this light creamy soup. And yes, Alex says there is a secret ingredient.

2 cup container for microwave or freezer\nGF \n\nSuper creamy Artichoke Parmesan Wild Rice soup no meat, no mushrooms, no squash... just plain Wild Rice Soup... which may sound "just right" or sound like an invitation for food artists to add the leftovers from a rotisserie chicken or veggies from last night's dinner. Meal in a bowl.\n\nMy favorite employee at Syngenta loves the name. His daughter, Haley Loves the soup. Maybe another new name on the horizon.

Soup.\nHeat & Eat\nPronounced "Fa-zool'" or "Fi gole"\n\nSince it was Dick's favorite soup Barb asked us to make it for his Celebration of Life 6 months ago. It was a hit. Since it seems Tuesday is the beginning of serious soup season this was on the top of our list. \n\nItalian Sausage, Cannelloni Beans, Salad Pasta (fat spaghetti-o), Italian Seasonings and Fire Roasted Diced Tomato.

COMFY (carry out meals for you)\nTake & Heat\n\nFajita Chicken, Beans, Corn Tomato in a rich broth. \n\nUse options menu to "doll up" this hearty soup... meal.

2 cup container for microwave or freezer\nGF\n\nCreamy and requested often. Walter (who graduated from St. Olaf in 1950 with Ruth's Mom and Dad) prefers his wild rice soup with chicken. This soup is hearty and almost hotdish like so you can add milk to stretch it if you want. Roasted Garlic and Carrots are the flavorings for the Chicken Wild Rice.

Heat and Eat\nGF & DF\n2 Cup microwave container\n\nChili beef with Pinto beans ('cuz those are the only beans her husband will eat) and Rotel (even tho she is full blooded Norwegian - another example of why assuming someone's behavior based on a label could lead you astray).

COMFY (carry out meals for you)\nTake & Bake \n\n"Delicious. Wasn't sure I'd like it since hummus is not my thing. But I sneaked to the fridge in the middle of the afternoon to have a snack." After we heard that, we knew we needed to make more. Besides, Jodi requested we make this again and she can keep the secret of what's in it so Jim will enjoy it too.\n\nGet your Mac & Cheese fix with less guilt - still some cheese but hummus for protein and fewer calories. Made with Smoked Gouda, sharp cheddar and turmeric (great for joints) mixed with Ruth's hummus and the other requisite mac and cheese ingredients. \n\nUse size drop-down menu to choose amount.\n* 1 cup\n* 2 cup\n* Entree & Brussels = Dinner\n\nAsk for GF in special instructions\n

COMFY (carry out meals for you)\nHeat & Eat\n\nAlex will do the first crisping of the flour tortilla holding roasted sweet peppers, black beans and corn smothered in melty cheese. You can re-crisp it with the plate it comes with. Salsa Lisa Sour Cream will accompany. Lisa is a Carleton grad so we just can't resist sharing her salsa with you!

COMFY (carry out meals for you)\nHeat & Eat\nScoop out the soft potato middle, mix it with Wisconsin cheese, caramelized onion and sour cream, and re-stuff it. Top it with bruschetta (fresh tomato & basil), more cheese and Brussels sprouts.

COMFY (carry out meals for you)\nHeat & Eat \n\nHoisin, ground peanut and Tahini based sauce is most often put on noodles, wheat or rice, but can also be put on chicken, veggies or ... well whatever you like... according to Heidi. Comes with nuts to boost the flavor and protein. \n\nYou can order lo-mein noodles and sauce or order just the sauce. Add some Ramen, chicken from the roasted chicken or a can of beans for another protein boost. \n\nScroll down to choose full entree or just sauce & nuts. \n2 cups angel-hair noodles and sauce \n1.5C Sauce only

COMFY (carry out meals for you)\n LOTS of cheese wrapped around sauteed mushrooms, roasted sweet red peppers, spinach stuffed in a shell and covered with marinara and Alfredo.

Spanish smoked paprika, cumin and a bit of cayenne spice seasoning cranberry, garbonzo, and butter beans and rice. To be as authentic as we can be, the requisite almonds, tomatoes and spinach for a Spanish dish loved by Jim's grandchildren. We made a version of this in 2019 to honor Jim, a Spanish professor emeritus. We liked it so much we wanted to try it again for you. \n\nGF DF

Chic Pea and veggies replace the traditional chicken thighs in this Yassa, lemon sauce, recipe. West African French dishes offer such wonderful flavors with a combination of ingredients we don't often think of combining. Light sauce, onions,red peppers draped over Mango Spinach Basmati rice which is more often used in West Africa than rice from the region.

Chick peas and za'atar combined with srihracha almonds and sweet potato for a full of flavor and protein vegetarian dinner. \n\nThe Israeli couscous is also a great source of protein. Add the veggies and the nutrition gods are over joyed.\n\nRequest gluten free in special instructions.

This too is a Morrocan dish offered as a vegetarian option at Naomi's gathering and for TOT. It's really like hummus made with fava beans which are also lima beans - not green but grown bigger so they are white and big - also called butter beans. Cool huh?\n\nMade into a sauce with veggies added and spooned over couscous. An orange banana side salad included

Variety of Beans + Sunshine Seasoned Rice = meal or side.\n\nGF

COMFY (carry out meals for you)\nHeat & Eat\n\nVeggie "burger" "Meatball" with Basil Pesto with a variety of Cheeses stuffed in Jumbo Shells and smothered with Ratatouille - in-house made marinara, squashes, onions and garlic.

Ready to Eat\nWarm spices including turmeric that's really good for you sauce wrapped around chick peas, onions and kale. Draped over rice pilaf and served with carrot fudge - India style.\n\nCan be refrigerated and heated later.\nAsk for GF in special instructions.

Take and Heat\n2 Cup or 4 cup containers.\n\nThink of it Fresh tomatoes, Garlic, Diced Tomatoes, Wine bubbling on the stove.

Alex's cheesy cowboy caviar quesadilla wrapped on a plate that can go in the oven to crisp or microwave to warm. \n\nCowboy Caviar: Black beans seasoned with Mexican flavors. Add corn, grape tomatoes, a bit of red onion , sweet red pepper, and cilantro then dressed with fresh lime juice and olive oil. \nA dipping cup of Ayla's Pico de gallo accompanies.

COMFY (carry out meals for you)\nHeat & Eat ... or not\n\nMushrooms and Zucchini draped with chunky marinara sitting on 5 Cheese Tortellini with Basil Pesto.

COMFY (carry out meals for you)\nTake & Heat - GF\n\nRisotto is short grain rice made creamy by slowly coaxing the starch out of the rice to start the creaminess enhanced with Alfredo cheeses. Laced with Jackfruit, Kale and Roasted Beets then stuffed in a sweet bell pepper and roasted to marry the flavors.

Quinoa, wild rice, delicata, and walnuts stuffed in a red pepper and roasted to blend the flavors. Comes in a container ready to warm in the microwave.\n

COMFY (carry out meals for you)\nHeat & Eat GF\n\nBlack Bean sweet potato Falafel patty on spaghetti squash with roasted root veggies.

COMFY (carry out meals for you)\nHeat and Eat\n\nRoasted Eggplant and Garden Burger with Mozzarella and Parmesan on top of rich red wine Marinara draped over penne pasta.

COMFY (carry out meals for you)\nTake and Heat\n\nVegetarian spicy rice with chick peas, red peppers, Brussels

Sauce Only or Sauce and Noodles\nHeat & Eat \n\nHoisin ground peanut and Tahini sauce is most often put on noodles, wheat or rice, but can also be put on chicken, veggies or ... well whatever you like. Add nuts to boost the flavor and protein. \n\nHeidi and her roommates took 2oz cups (from the jars I brought in my suitcase when visiting) to the dinning service at college to pour over most everything they put on their plates. Chicken, Pasta, veggies....\nUse drop-down menu to choose:\n*Sauce, pasta and nuts\n* Half Cup Sauce \n*2Cups Asian Noodles with Sauce

COMFY (carry out meals for you)\nHeat & Eat\n\nCombine the classic stuffing mixture with red lentils and garbonzo beans then add an egg to make a creamier stuffing for a protein filled vegetarian stuffing dinner. Green bean and mushroom side accompanies.

COMFY (carry out meals for you)\nHeat and Eat\nSeparate containers for filling and "pancakes". \nGF = Will substitute rice for flour tortillas by request.\n\nTofu marinated in Asian Hoisin sauce with cabbage, carrots and mushroom to be wrapped in a pancake (tortilla) warmed for lunch or dinner.

COMFY (carry out meals for you)\nHeat & Eat\n\nGarlicy creamy cheesy vegetably deliciousy... those are words - right?\nAlfredo roasted sweet peppers, asparagus and mushrooms nestled in Penne Noodles.\n\nChoose amount with drop-down menu.\n

COMFY (carry out meals for you)\nHeat & Eat\nWild rice, Sweet Potato, Walnuts stuffed in a Sweet Red Pepper then roasted.\n\nVegetarian super protein.

COMFY (carry out meals for you) or as a side dish\nHeat & Eat\n\nSmoked Gouda cheesy potatoes topped with sauteed mushrooms and broccoli.\n\nUse drop-down size menu to choose amount.\n* Sm 1.5 cup\n* Reg 3 cup

COMFY (carry out meals for you)\nHeat & Eat\n\nChick Peas & Sweet Potato in a creamy sauce with ginger coriander and mild Thai spices. Shredded carrots and spinach round out this sauce that's spooned over Basmati rice and red quinoa. \n\nUse the drop-down menu to choose amount.

COMFY (carry out meals for you)\nTake & Heat - GF\n\nRisotto is short grain rice made creamy by slowly coaxing the starch out of the rice with white wine and broth to start the creaminess then enhanced with a variety of melty cheeses. Topped with mushrooms, leeks and broccoli. Yummy!!

COMFY (carry out meals for you) \nHeat & Eat\n\nQuite a mouth-full to say this item and quite a delicious mouthful for a great meal. Three different Parmesan style cheeses in this luscious sauce topped with Alex's walnut basil pesto on a base of penne pasta.

COMFY (carry out meals for you)\nHeat & Eat\n\nAlfredo sauce made with a variety of cheeses and veggies - asparagus and mushrooms in a microwavable container for you to warm before spooning on to a crepe (2 for 1C and 4 for 2C included).

COMFY (carry out meals for you)\nHeat & Eat\n\nTurmeric Risotto made with white wine and Parmesan Romono cheese - mixed with sauteed mushrooms then stuffed in a roasted red pepper - with a side of Brussels Sprouts.

COMFY (carry out meals for you)\nHeat & Eat\n\nBlack bean and sweet potato patty. Side of avocado pesto with walnuts. This is a favorite of both Jodi and Jessica. It can be your favorite too... even if your name doesn't start with J. Served with white rice.

COMFY (carry out meals for you)\nHeat & Eat\n\nWild rice with roasted sweet potatoes and chick peas smothered in a creamy sauce and topped with cashews. Great complimentary flavors.

COMFY (carry out meals for you)\nHeat & Eat\n\nIn-house made Marinara made with roasted garlic, red wine and fire roasted tomatoes. Add Eggplant and zucchini to make a Ratatouille style sauce and it's a small leep to making this into a lasagna = Ratatouille Lasagna.

COMFY (carry out meals for you)\nHeat & Eat\n\nGarlic Black Beans, Fresh Pineapple, Mango and Roasted Sweet Peppers fried up with peach bourbon seasoned rice. \n\n2C microwavable container

COMFY (carry out meals for you)\nHeat & Eat\n\nBed of roasted sweet potato piled with wild rice, carrots, walnut and butter beans.\n

COMFY (carry out meals for you)\nHeat & Eat\n\nGarbonzo Beans, Black Beans, Artichoke, Zucchini, Fire-Roasted Sweet Red Pepper, Tomato married in the cooking process with short rice then topped with peas... of course.

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy garlic, turmeric and fresh basil Parmesan risotto topped with caramelized Delicata squash.

COMFY (carry out meals for you)\nYou Bake\nA variety of cheeses & beans presented in a variety of ways.\n\nIn a 9" foil pan:\nLayer 1 = Corn Tortilla\nLayer 2 = Thor's Cheesy Refried Beans\nLayer 3 = Cheesy Corn \nLayer 4 = Taco Jack Fruit\nLayer 5= Cheese\nREPEAT\n\n4-ish servings\nFreezable\nGF

COMFY (carry out meals for you)\nHeat & Eat\n\nBrussels, Mushrooms, Squash and ?? with seasoned rice.

COMFY (carry out meals for you)\nHeat & Eat\n\nKaden has kept Delicata on hand for us and we are thrilled to share it with you. Creamy Parmesan turmeric Arborio rice with delicata squash - roasted to bring out the naturally sweet flavors. \n\n

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy light garlic white wine sauce (no cream) on fettuccini with Parmesan, sauteed mushrooms, sundried tomatoes and basil.\n\nUse drop down menu to choose size

COMFY (carry out meals for you)\nHeat & Eat\n\nGalette crepe wrapped around smoked tofu, Ementhal (Swiss) cheese sweet peppers and asparagus and drizzled with Hollandaise. \n\nBuckwheat is not wheat at all but a seed ground like wheat flour but with great fiber and essential amino acid content. The batter for the galette, buckwheat crepe, is similar to a traditional crepe with eggs and milk.\n\nUse drop-down menu to choose portion.

COMFY (carry out meals for you)\nHeat & Eat\nPescatarian\n\nCarrots, kale, peas, rice and the requisite egg coated in Southern Asian flavoring (sauce rather than soy). \n\nContains shell fish oils

COMFY (carry out meals for you)\nHeat & Eat\n\nMarinade Tofu in Asian Orange seasonings then stir-fry with Broccoli, carrots and Leek. White Rice accompanies.

COMFY (carry out meals for you)\nHeat & Eat OR eat as a Dinner Salad\n\nRatatouille draped over tortellini, roasted Asparagus surround, and topped with shaved Parmesan.. Super Cheese. Super Flavor!!!

COMFY (carry out meals for you)\nHeat & Eat\n\nCorn, Beans, Diced Tomato and Rice. Full of flavor and texture. Thor's Cheesy Refried Beans too.

COMFY (carry out meals for you)\nHeat & Eat\n\nWe have been challenged to find some vegan meals. Don't turn up your nose yet - you probably eat more vegan dishes than you know. Some vegan dishes, like this one, are designed to mimic a meat dish. Bolognese actually means from the region of Bologna, Italy but is associated with a meat and tomato sauce similar to spaghetti sauce. The "meat" in this sauce is "plant based" and Served over spiral no-egg pasta. Asparagus completes the Italian colors. \nIf you want to go non-vegan use the options menu to add 4 oz of cheese.

Take & Heat\n\nBarbara's grandson was really missing mac and cheese after a dairy-free diet was needed. Everyone he tried was a miss. Then he tried Ruth's vegan mac & cheese. "Ten thumbs up" he said to Grandma.

COMFY (carry out meals for you)\nHeat & Eat\n\nJackfruit is plant-based meat alternative used in a tator tot hotdish with mushroom sauce, corn and carrots then geometrically lined up tator tots.

COMFY (carry out meals for you)\nHeat & Eat\nVegetarian beans, tomato and corn. Alison introduced us to cranberry beans and cholco corn through this dish. 25lbs of beans arrived in time to make the dish but we are still looking for another source for the cholco corn which is a super large white kernel corn that's dried like beans and a great addition to this dish that includes tomatoes and light spicing. Served with white rice.

COMFY (carry out meals for you)\nPackaged separately so it doesn't get soggy. \n\nOctagon puff pastry (to be) filled with white wine sauce with veggies.

Jack fruit looks like pulled pork but it's a cool squash-like gord that offers a protein source that's vegan. Scratch made BBQ sauce holds it all together. Cheesy Potato to accompany.

COMFY (carry out meals for you)\nHeat & Eat\n\nA variety of squash makes up the sauce for this lasagna made with smoked Gouda.\n\nSingle piece or\nFull 2.5lb pan that makes 4 servings.

COMFY (carry out meals for you)\nHeat & Eat\n\nDelicata squash roasted accompanied by asparagus and a few beets wrapped in a Kernza crepe and drizzled with Hollandaise sauce.

COMFY (carry out meals for you)\nHeat & Eat\n\nJack fruit looks like pulled pork but it's a cool squash-like gord that offers a protein source that's vegan.Combine with Ratatouille (vegetable marinara) for depth of flavor and rice.

COMFY (carry out meals for you)\nHeat & Eat\nVegetarian\n\nSmooth avocado with in-house made walnut basil pesto and sun-dried tomato enveloping 5-cheese tortilla and topped with crispy roasted brussels sprouts.

COMFY (carry out meals for you)\n\nVegetable protein nuggets with mushroom sauce and veggies topped with potato barrels. It's the closest to Tator Tot hotdish and still be vegetarian.

This is created for Julie who makes a meal out of the appetizer version. John's dip stuffed into a jumbo portabello mushroom cap and topped with Delicata squash.

COMFY (carry out meals for you)\nTake & Heat - GF\n\nSpinach Basil Feta Quinoa with Sundried Tomato creates this fabulous boat of flavor and texture.

COMFY (carry out meals for you)\nHeat & Eat\n\nRicotta stuffed tube pasta covered with Veggie Marinara then topped with Parmesan and mozzarella. A side of asparagus accompanies.\n\nUse drop down menu to choose size of entree.

COMFY (carry out meals for you)\nTake & Heat - GF\n\nRisotto is short grain rice made creamy by slowly coaxing the starch out of the rice to start the creaminess enhanced with Alfredo cheeses. Laced with Walnut Basil Pesto, Sundried Tomato. A fabulous boat of flavor and texture.

COMFY (carry out meals for you)\nHeat & Eat\nGF\n\nCheddar - Mexican cheese blend, Cojito Cheese and black beans and squash wrapped in a corn tortilla and draped with homemade enchilada sauce. \n\nDinner includes Mexican rice.

Vegetarian COMFY (carry out meals for you)\nHeat & Eat\n\nCoconut Rice topped with Broccoli, Summer Squash and Sweet Peppers.

COMFY (carry out meals for you)\nHeat & Eat\n\nGrilled Veggie Patty with a side of Alfredo Pasta.

COMFY (carry out meals for you)\n\nVeggie Garden Patty covered with In-house made Ratatouille made from our own Marinara of roasted garlic, red wine and fire roasted tomatoes slow cooked with zucchini, summer squash and eggplant. All this atop cheesy mac. Full Meal.

COMFY (carry out meals for you)\nTake and Heat \n\nJackfruit with seasonings scooped on turmeric Parmesan risotto. Nicole, vegan at recent dinner, LOVED the Seasoning on the Jackfruit so we thought we would make it for you too. \n\nDinner is a portion of the entree between the 2 sized and includes Brussels sprouts.

COMFY (carry out meals for you)\nHeat and Eat\n\nBrowned Buttered Squash Ravioli (one of Barbara's favorites) with Roasted Broccoli & Walnut sprinkled with Roasted Beets.

COMFY (carry out meals for you)\n\nGarden Patte on top of smashed potatoes and topped with white wine sauce. A sprinkling of Brussels around the edges completes.

Jack fruit looks like pulled pork but it's a cool squash-like gord that offers a protein source that's vegan. Scratch made BBQ sauce holds it all together. Quinoa adds another layer of protein.\n\nVegan Paul approved and so did non-vegan Brittany.

COMFY (carry out meals for you)\nDefinitely a contrast to the traditional turkey or ham, these spicy meatballs will wake up your taste buds. Don't be too afraid of the heat, the flame is less than the flavor pack it offers. \n\nMake some rice and you've got a dinner. \n\n4 Cup

COMFY (carry out meals for you)\nTake and Heat \n\nShredded Beef in a luscious brown gravy that's gluten-free dairy-free made with an interesting combination of ingredients that are difficult to identify after they have spent 15 hours together. Entree served with garlic smashed potatoes. \n\nScroll down to choose amount that works for you. Dinner includes Multi-colored corn - just like Andrea likes..

COMFY (carry out meals for you)\nHeat and Eat\n\nServed these at a wedding a couple of years ago. Since weddings catering has been limited we still wanted to celebrate togetherness; so, we decided to make them again. Lasagna noodle wrapped around our homemade marinara and beef sauce with mozzarella and provolone then topped with more marinara and shaved Parmesan. Yummy comfort food for a cold week. \n\nComes in a container to either heat & brown in the oven or warm up in the microwave. \n\nRequest GF.

COMFY (carry out meals for you)\nSams changed to their brand of hot dog and I miss the Nathan's all beef. So we'll do the charcoal grilling and package them up the way that is most convenient for how and when you are going to serve them. \nOne with a bun.\nor 6 in a plastic zip bag frozen and ready to take out, wrap in a paper towel, warm in the microwave = quick meal.\nSauerkraut is an option.\n\n\n

COMFY (carry out mreals for you)\nHeat & Eat\nElaine said she had been making Tator Tot her whole life and it never tasted this good, "what's in it"? Alex makes a scratch-made mushroom sauce mixed with caramelized onions, green beans and corn and hamburger. We finally found Tator Tots so don't need to call it Tator Barrel Hotdish. He is making the one for you with Cheese (Boyd's children didn't want cheese on the ones for his funeral.)\n\nComes in a dual oven container to re-crisp the tots in the oven or warm in the microwave.

COMFY (carry out meal for you)\nPackaged separately so you can assemble when you're ready.\n\n * Four ounce tender wheat roll \n * Third lb Charcoal Grilled Flank steak \n * Onions and Sweet Peppers\n\nMade Tomato Bacon Jam that has been a great option for a condiment. Order with the options menu for an added cost.

COMFY (carry out meals for you)\nHeat & Eat\n\nCreamy Cheesy bundle of flavor stuffed in Jumbo Shells and hidden under Meaty Red Sauce.\n\nRequest Gluten Free or Dairy Free in Special Instructions.

COMFY (carry out meals for you)\nHeat and Eat\n\nSix ounce (precook weight) rib eye steak seared on the charcoal grill and topped with roasted garlic butter. A twice baked potato accompanies. Wrapped in Press & Seal so you can lightly warm if you feel the need to. \n\nMost of our dinners seem to allow leftovers or for two lighter eaters to share. Frankly, steak is just more expensive. But we also know that some people really like it and like it on a charcoal grill. So... the steak portion is a bit smaller than many of our meals but the flavor is quite big!!! \n\nGF\n\nReg Entree Gift Card

COMFY (carry out meals for you)\nHeat & Eat\n\nCabbage, Potato, Onion, Carrots and Corned Beef - slowly braised to tenderness with special seasoning. Lovely Traditional Irish dinner.

COMFY (carry out meals for you)\nHeat & Eat\n\nTender Beef Strips thanks to Alex's Asian marinade\nGreen Beans\nMushrooms\nCrispy White Rice

Take & Heat \n\nTrying some new flavors with this slow roasted India-American sweet sauce BBQ beef brisket. Think shredded beef with a full flavor sauce - not spicy hot just full of spice flavor. \n\nAdd a grilled cheese sandwich to use as a base for soaking up some of the sauce and adding another layer of flavor. \n\nUse "size" drop-down for options:\n* Sauce = 2 cups of bbq beef\n* S&S = 1.5 cups of bbq beef and a grilled cheese sandwich

COMFY (carry out meals for you)\nHeat & Eat\nBeef slow cooked in a rich beef and wine sauce to create tender fall apart chunks of beef. Bacon carrots, mushrooms, onions and tomatoes add to the depth of flavor. Served over potatoes.\n\nTHE Story: Janet said her mom requested this to serve at their 70th wedding anniversary. As we chatted we figured out that her best friend from her growing up years in Northfielld is also one of my good friends. She originally met Ruth Mary in Menomonie, WI before they both moved here to Northfield. Then we realized we were all in Kindergarten and first grade together in Menomonie.

Melty tender Prime Rib slice accompanied by a baked potato. Comes in containers for slight heating if necessary.\n \nChoose toppings from the options below for an additional charge. \n\nBarbara and Bob will be celebrating 50 plus years of marriage with this one.\nUse Drop-down menu to order size.

Italian seasoned beef and pork with a mozzarella ball presented either on tops of Alfredo Fettucini or in a yellow bell pepper.\n\n

COMFY (carry out meals for you)\nHeat & Eat\n\n...oh yeah ... and bacon! \nUse the "size" drop-down menu to choose your portion and style.\n\nSm = 1 cup microwave container\nMed = 2 cups in microwave container\nLg = 5 cups in foil container ready to bake or freeze to bake later

COMFY (carry out meals for you)\nWrapped separately until ready to Heat & Eat\n\nFlank Steak marinated in a citrus-y cumin marinade then grilled to perfection is the feature of this amazing dinner. Sweet Peppers and Onions accompany. It's your choice if a flour tortilla or lettuce as the base.\n\nHistory says that immigrants from Turkey to Mexico brought the concept of shawarma, meat and veggies (usually fresh) wrapped in thin individual bread. Cumin and cilantro are also seasonings used in many Turkish dishes and used in this marinade. During the 20th century sauteed veggies wrapped with slices of meat was named Fajita in Texas.

COMFY (carry out meals for you)\nHeat & Eat\n\nSuper tender Flank wrapped in a rich creamy sauce with sauteed mushrooms and caramelized onions. Served with smashed potato. All the food groups in one dish.\n\nDinner is with Whole Green Beans and a portion of the entree between sm and reg.\n\nIrresistible says Barbara... and Tom and ... you get the picture, it's another customer favorite.\nUse "size" drop down menu to choose size.

COMFY (carry out meals for you)\nHeat and Eat\n\nRanch Seasonings and bacon through out the meatloaf for amazing flavor. Just like Cheryl's meatloaf we'll use Ritz crackers - the part that Shirley likes the best.\n\nUse "size" drop-down menu to choose:\n*Entree = third pound Mini meatloaf\n*2lb meatloaf baked or unbaked

Heat & Eat\n\nGrilled Flank Steak and Hash-browns. \n\nWhen Mom announced this menu I rejoiced and cringed at the same time. Her hash-browns were hand shredded and tended with loving care]\\ on the stove to create a crunch that was delectable with anticipation of the soft inside. The cringe came knowing the steak would be cooked to death creating a dry chewy mess between my cheek and gum that I found difficult to swallow. (We had no dog to help out.)\n\nAlex makes Marie-hash-browns exceptionally well. Quinn eliminates the cringe and adds to the rejoicing over the potatoes with his TLC of the flank grilled over charcoal.

COMFY (carry out meals for you)\nHeat and Eat.\n\nIt's the Americanized version of a German dish that is also quite popular. Think Cheesy Mac (this time with smoked gouda) meets marinara ground beef spaghetti sauce.

ENTREE\nBeef tenderloin, the most most tender part of prime rib and not the utility cut.\n\nChoose from a half pound fillet or 5-pound full loin (pre cooked weight) grilled on a charcoal grill then wrapped in Press & Seal to be warmed NOT RECOOKED in the microwave.

COMFY (carry out meals for you)\nHeat & Eat\n\nThe sandwich thing is just too challenging with curbside so we found a recipe with all the same ingredients in hot-dish format. \n\nSlow roasted corned beef, sauerkraut, Emmenthal Swiss, dressing and rye bread crumbs - Yep, it's all there.

COMFY (carry out meals for you)\nHeat & Eat GF\n\nNordic spices and creamy gravy lets you know these are the real thing. Served with smashed potatoes. Hopefully Laurie will remind me to get out the Lingonberries.\n\nDinner consists of a portion between the sm and reg with the addition of Green Beans.

Ready to Eat\nSteakhouse Dinner\n\nCharcoal grilled Tri-tip with a side of fresh Green Beans, Mushrooms. and Baked Potato. Plain. Simple. Delicious!\n\nMight be enough for 2 lighter eaters.

COMFY (carry out meals for you)\nHeat & Eat \n\nNordic spices and creamy gravy lets you know these are the real thing. Served with wide egg noodles. The bonus is that the combination with Swedish meatballs and more Swedish seasoned gravy is delicious.\n\nDinner consists of a portion between the sm and reg with the addition of Green Beans.

COMFY (carry out meals for you)\nBaked or Unbaked - use drop down menu\n\n2 pound Cheryl Meatloaf for family dinner or meatloaf sandwiches later.\n\nRitz and Western Dressing make this a special recipe.

COMFY (carry out meals for you)\nHeat & Eat\n\nHoisin marinade for the always delicious flank steak. Stir-Fried with green beans and onions. Served over Asian noodles.

COMFY (carry out meals for you)\nHeat & Eat\n\nCorned beef crisped up with hash-brown and sweet potatoes, onions and a few other veggies.Eat as an entree or with an egg for a great weekend breakfast.

COMFY (carry out meals for you)\nHeat & Eat\n\nIndividual Meatloaf made with beef and pork sausage with the requisite Italian herbs like basil, garlic and fennel rolled with pepperoni and mozzarella.\n\nBread-sticks & Marinara accompany.

COMFY (carry out meals for you)\nHeat and Eat\n\nSuper flavor meatloaf made with Western Dressing & Ritz crackers - the part that Shirley likes the best. \n\nThird lb pre-cooked ground round & third lb roasted potato accompanies.\n\n

IN-house made beefy gravy with with chunky potatoes and carrots and some fire roasted diced tomatoes. A warm meal for a cold day - Quite a meal. \n\nGF DF\nComes in a microwaveable container\n* 2 cups\n

Monday's at the Nightingale was my favorite lunch ever when in Door County. Leftover beef tenderloin from Saturday night thinly sliced then nestled between two slices of tender white bread from Knaapen's Bakery makes my mouth water just thinking about it.\n\nThis past weekend the groom wanted to serve beef tenderloin. It comes in a case of 4. The wedding party numbers warranted 3. So instead of freezing the extra piece we baked it for you. Sliced thin and on Quinn's tender buttermilk bread, I'm sitting at The Nightingale.

Meat Entree Only.\nHeat & Eat.\n\nJohn Nesset, artist, musician, baker and meat cutter created his own sausage recipe that was often made in a Danish meatball format for his young daughter. This past week she planned his celebration of life with a menu of the food he loved, music he loved and woodworking that he created. She found an article in the Star Tribune with recipes of his sausage herb and spices. We now have those fabulous recipes. Scandinavians are accused of having bland food. I prefer to call is subtle and definitely delicious.\n\nBuild a meal by ordering sides from below or from your own cupboards.

COMFY (carry out meals for you)\nHeat & Eat\n\nAndrei and Dimitri's mom made these meatballs when they were growing up and when her grandchildren were introduced to them they called them N'mas meatballs. A bit of ginger seasons the meat and a pineapple sweet sour sauce coats these tasty orbs. A nice rice pilaf hosts.

COMFY (carry out meals for you)\nHeat and Eat\n\nMeatloaf at Paula's house was always better than my house in the old neighborhood. Her mom made it exciting by putting that super ketchup mixture glaze on top. \n\nSides to accompany listed later in the menu... or maybe you have your own favorites.

COMFY (carry out meals for you)\nHeat & Eat\n\nLayers of Taco Beef, Cheesy Streetcorn & Black Beans, Wisconsin Cheddar and Corn Tortillas. \nEntree sm = Quarter round\nEntree LG = Whole "pie"\n\nOrder Dorito, Sour Cream or Salsa-Sour Cream for an additional cost.

... or Pizza\n... or Hotdish\nWhatever you want to call it we think it's a great COMFY, carry out meal for you to heat and eat.\n\nLayered pasta (thus lasagna) and pizza meatloaf (thus pizza) and marinara and cheese - lots of ingredients in a dish - thus hotdish.\n\nHeat in oven or microwave then eat from that vessel or flip upside down for ... and upside down casserole?

COMFY (carry out meals for you)\nHeat and Eat\n\nAll the same ingredients as a platter of taco meat nachos - cheese and all. Sides to complete this meal includes Corn Black Bean & Rice.\n\nUse "size" drop-down menu to choose:\n*Entree sm\n*Entree reg\n*2 lb meatloaf baked or unbaked (Freeze it for the holiday break)

COMFY (carry out meals for you)\nHeat & Eat\n\nBoom! Plain. Simple. Delicious! "Exxxxtroooordinary!" says Barbara... The good news is it's Bob's favorite dinner too . Last time they ordered this Barbara went to the fridge to get her dinner - Bob had already eaten it. Oops he said. \n

COMFY (carry out meals for you)\nHeat and Eat\n\nAll the same ingredients as a platter of taco meat nachos - cheese and all. quarter pound of this beef meatloaf mixture is snuggled in a sweet red pepper and baked.

COMFY (carry out meals for you)\nHeat & Eat\n\nItalian Meatballs, in-house made Marinara nestled on top of Zuuchini "Spaghetti" or Angelhair pasta. Comfort Food for Sure!!!

COMFY (carry out meals for you)\nHeat & Eat\n\nRich creamy cheese sauce with hamburger, sauteed mushrooms and caramelized onions. Served with campanelle (bell shaped pasta). All the food groups in one dish.\n\nNO flour in the sauce. Ask for potato or rice substitute for GF. \n\nUse "size" drop down menu to choose size.\nDinner is with Whole Green Beans and a bit less Entree.

Step one: In-house made marinara simmered with red wine and 4 different styles of tomatoes with garlic and parsley to create deeper flavor. \nStep two: Make Bolognese. Add ground round, Greco Brothers Italian Sausage, Italian seasonings as well as another version of tomato.\nStep three: Sliced from the block whole milk mozzarella.\nStep four: Layer with pasta sheets.\n\nCall if you want a full pan of lasagna.

COMFY (carry out meals for you)\nHeat & Eat\n\nChunks of Carrots, Rutabaga, Squash fried up with all-beef Kielbasa. Rutabaga and potatoes were sustaining foods during hard times for the Irish in particular but certainly also in the depression. MY guess is that the reason they got a bad name is because they got tired of eating them. The flavor is a cross between a potato and corn. I think we need to bring them back. This dish is a similar dish to those from the 30s as well. Super good flavors that compliment each other.

COMFY (carry out meals for you)\nTake and Heat (can be frozen)\n\nUse drop-down menu for choices:\n* 2C meat sauce only\n* Entree & pasta \n* Entree & Cheesy Bread\n\nThis meaty sauce is sauced with our home-made marinara, garlic, basil and some secret ingredients to give full flavor.

COMFY (carry out meals for you)\nTake and Heat \n\nRecently I wanted to change up my pasta and sauce so I put a bit of butter and a bit... or more of Parmesan on the pasta BEFORE I put the sauce on. SUPER GOOD. \n\nStill the same meaty sauce - Beef and Greco Italian Sausage with our home-made marinara, garlic, basil and some secret ingredients to give full flavor.

COMFY (carry out meals for you)\nHeat & Eat\n\nMost of you will know this as a Sloppy Joe. At my house we felt sorry for Joe thus, Michael ... who was messy. Or the more polite version... Untidy Joseph. This recipe came to us from School Cook Janice in Kenyon.\n\nTo make this more portable and re-heatable, the messy part will be grilled in a sandwich of bread and cheese. Sandwich will come in a dual oven container so you can either re-crisp it in the oven(or air fryer) or re-warm in the microwave.

Heat & Eat\n\nReminds me of "new potatoes" in the 1960s - a new texture and a new flavor. Enjoyed cute little super smooth tasty potatoes at Fireside with the Friday Fish Special - nummy!!! Guessing they'll be exceptional with Flank from the charcoal grill. Looking Forward!

COMFY (carry out meals for you)\nHeat & Eat\n\nSeasoned beef, Corn, Beans, Diced Tomato and Rice. Full of flavor and texture. Add more flavor with chips - ordered in the options menu for an added cost.

Step one: In-house made marinara simmered with red wine and 4 different styles of tomatoes with garlic and parsley to create deeper flavor. \nStep two: Make Bolognese. Add ground round, Greco Brothers Italian Sausage, Italian seasonings as well as another version of tomato.\nStep three: Sliced from the block whole milk mozzarella.\nStep four: Layer with pasta sheets.\n\nScroll down description to choose amount.\n* Single Piece\n* 5C foil pan \n* 16C pan to return\n\nServing size in your court. \n1.25C is a regular serving = about $7.25\n(Dec 2024)

Valid for one Entree/Dinner. \nThe menu will identify those items eligible for this card. \n\nUse the drop-down size menu to choose the size/amount for the gift card.\n\nThe gift card is not taxed but the amount includes the tax for the item charged when the order for food is made. The gift card covers the tax as well as the menu item so the person using the card does not have to pay any cash when using the card.\n\nThe recipient should order and choose "pay in person" then use the cards to make payment.

Valid for:\nOne 16 oz soup (2 cups)\nOR\nOne loaf of homemade bread \n\nThe menu will identify those items eligible for this card. \n\nThe gift card is not taxed but the amount includes the tax for the item charged when the order for food is made. The gift card covers the tax as well as the menu item so the person using the card does not have to pay any cash when using the card.\n\nThe recipient should order and choose "pay in person" then use the cards to make payment.

Order as many increments of $50 to match the amount you would like to give.\n\nNo tax is charged on this card so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

Order as many increments of $20 to match the amount you would like to give.\n\nNo tax is charged on this card so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

Order as many Regular Entrees that you would like to give the recipient. They can only use these for an entree of $13.50.\n\nNo tax is charged on this card but the purchase price of the certificate includes the tax so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

Order as many increments of $20 to match the amount you would like to give.\n\nNo tax is charged on this card so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

Order as many increments of $20 to match the amount you would like to give.\n\nNo tax is charged on this card so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

Order as many increments of $20 to match the amount you would like to give.\n\nNo tax is charged on this card so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

No tax is charged on this card so the person using the card to pay can use it for the total order with tax included.\n\nPlease Type the recipient's name in the special instructions when you order a certificate. Then we will create the gift certificate to match the recipient and the amount.\n\nOn the Checkout Page please put your name, phone and email. Then if there are question we can call. And the certificate receipt and certificate will go to your email. You can print the certificate to send to the recipient with a card from you or you can send it via email.\n\nCreate separate order for separate recipients.

Slider sized sandwich layered with homemade Greek hummus, Tapenade, Parmesan cheese and Sweet Red Pepper on a homemade oatmeal bun.

Homemade sweet BBQ meatballs on an Oatmeal Bun

COMFY (carry out meal for you)\nPackaged separately so you can put it together when you're ready.\n\nBean burger made with a variety of beans giving a greater depth of flavor in a crusty bun then covered with fried onions and roasted sweet red peppers. CHoose cheese with the drop-down menu = Smoked Gouda, Havarti or White Cheddar.

Grandma Dora made it the best for two reasons mainly. First she ground it with a grinder attached to the counter. We found it in a drawer at the cottage but it was missing the clamp as well as having rusty blades. Second, she used HER homemade pickles - the best! We decided to use French pickles and a dill pickle that we like. It's not Grandma Dora's but it's our new favorite ham salad spread.\n\nGF

Ready to Eat.\nRye flour we make from the whole grain for super flavor and texture. Rye bread holds the slow cooked corned beef sliced and layered with Baby Swiss and sauerkraut (unless you order it without). We'll press it in the panini grill ready to eat. \n\nChoose a sauce with the options menu.

Ready to Eat.\nSO there are some who are not convinced that corned beef is the bomb so we will make a Rachel for you - roasted turkey instead of corn beef with the same dark rye bread, Baby Swiss pressed on the Panini grill.\n\nOrder with or without sauerkraut.

... Nathan's quarter pounder!! \nSummer grilling is in the review mirror for most but we'll grill all winter. This week is almost like summer so we thought we'd take advantage. Order Dog(s) here and bun later in the menu if you want a homemade one.\n\nSandy likes to buy these by the 6 pack and keep them in her freezer to enjoy as the weather gets colder.

Boiled in beer and onions before it's grilled on that lovely charcoal grill. Truly the best way.\n\nOrder Bun separately\n

Super Stack Sandwich\n\nSmoked Gouda, Salami, Cheddar, Pepperoni, Roasted Garlic Jack Cheese, Rosemary Gouda, Ham, Colby, Genoa Salami, Swiss then Tapenade (olives plus) layered in a traditional bun ready for you to pop in the oven - either tonight or sometime in the next week for a quick lunch or dinner. \n\nChoose sandwich2 to exchange a mild cheese for Pepper Jack.

A stack of Hard Salami, Black Forest Ham, Smoked Gouda, Roasted Garlic Jack Cheese on a 4 ounce bun (equivalent of 2 hearty slices of bread) with tapenade (olives & sundried tomato) on the side. \n\nEat like a sub sandwich or toast it for a super sandwich.

Doritos - ready for you to smash... gently.\nTaco Hamburger in a microwavable oval container.\nCheese to sprinkle on the chips before you dump the warm meat in the bag.\n\nUse the options menu to add to your bag.

In-house braised corned beef, Jarlsburg cheese and Rye bread all pressed together in the panini grill. Sauce on the side.\n\nThis is a great opportunity to use your Airfryer. You could also put it in the oven to crisp the outside. Or our least favorite way to get this sandwich warm is in the microwave. \n\nPaul's favorite. He and Mary drive from Kenyon just to pick up this sandwich.

Assemble & Eat\n\nBean Hummus Falafal with Herbs\nFeta\nCucumber Tzatziki\nLettuce & Tomato\nPita Bread Wrap

Charcoal grilled 2/3-pound (pre-cook weight) chicken breast individually wrapped so you can warm it when you're ready to eat. Add it to one of the soups on the menu or to something you find in your fridge or cupboard. Or order side dishes further down in the menu to make it a meal.

Sandwich Spread\n\nQuinn is making his white albacore tuna spread with dill pickles again. None of that weird stuff that his mom puts in her tuna. \n\nFor those of you who have Oatmeal bread this is the perfect combination according to many including Mary who puts dollop on a slice and tops it with cheese then toasts it under the broiler. \n\nScroll down to choose amount. One Cup usually makes at least 2 sandwiches (quarter lb each)

COMFY (carry out meals for you)\n\nThe honey mustard is a creamy style but not lots of mayo. The chicken is roasted. The crunch comes in the waterchestnuts. The combination is Yummy!!!\nUse drop-down size menu to choose amounts.\nGF

Take and Heat\n\nOne of Dorothy's favorites is this pocket of deliciousness. Sometimes she orders extras to have in the freezer for a quick lunch. \n\nCorned Beef, veggies, rutabaga (corn flavored potato) and potatoes in a pouch of Chris's pie crust. Ready to heat and eat.

Chicken Salad to make a sandwich or put on lettuce or scoop with crackers. Sweet touch of grapes and mandarin oranges with a burst of flavor from the in-house seasoned roasted pecans and extra crunch of water chestnuts. \n\nUse the drop-down menu to choose size.\nGF/DF

Sandwich Spread\n\nWe're starting with Shirley's Egg Salad. She loves the Tapenade, variety of both black and green olives with sundried tomatoes in creamy egg salad. Then we are adding bacon. \n\nOrder options:\n*Just spread (1C or 2)

Asian flavors hug the cashews and beans.\nCashews and beans hug the veggies.\nLettuce hugs the whole bunch.\n\nVeggie mixture comes in a separate bowl for heating a bit at a time. Suitable for eating a couple at a time or as a family meal or maybe as appetizers.\n\nSauce for dipping accompanies.

COMFY (carry out meals for you)\nConstruct and Eat\n\nPita Wrap \nGyro meat slices cooked and ready to warm.\nTzatziki Sauce\nLettuce and Tomato (Red Onion too)\nFeta\n\nIngredients are in containers for you to construct when you're ready to enjoy.

Super Stack Sandwich\n\nSmoked Gouda, Genoa Salami, Colby, Hard Salami, Swiss - stacked twice.\n\nOrder either a traditional version with two different salami and three cheeses topped with tapenade (olive mixture with sundried tomatoes) on a 4 ounce buttermilk bread bun.\nOR\nA Stacey Muffuletta is made with our tender roasted turkey in the place of the second layer of salami.\n\nReady to eat or open up in the middle (where there are two sliced of cheese) and broil it for a few minutes.

Packaged so you can grill it later.\n\nRye flour we make from the whole grain for super flavor and texture. Rye bread holds the slow cooked corned beef sliced and layered with Baby Swiss and sauerkraut (unless you order it without). \n\nChoose a sauce with the options menu.

COMFY (carry out meals for you)\nJust Eat OR Heat & Eat\n\nLike a progressive dinner this is a trip around Europe for these ingredients: \nGerman rye bun holds Romanian pastrami, Swiss cheese and an in-house made coleslaw with Russian dressing. A side of Austrian Potato Salad to complete the deal.

Sandwich Spread\n\nRuth ate quite a bit of tuna when she was teaching fourth grade. Here's one of the variations: Marjoram and Italian green olive Albacore tuna spread. \n\nIt's best on Marie's Oatmeal but she is not averse to a scoop with Wheat Thins, added to a Caesar salad or scooped on an English Muffin and top with cheese then toast under the broiler. \n\nUse drop-down menu to choose amount.

Parmesan garlic chicken, water chestnuts, Parmesan, kolrabi hugged by in-house made Caesar dressing. Spread on some Ruth's made bread, mix with hot or cold noodles, over lettuce or whatever you dream up.\n\n2C container

Fresh off the charcoal grill - Eat it now!\n\nNo fillers.\nHouse-made bun.\nUse the size drop-down menu to choose burger poundage.\nUse the options menu to choose toppings.\n

COMFY (carry out meals for you)\nHeat & Eat\n\nFirst the pork is slow roasted with mild Mexican spices. Wrap this fabulous tasting pork with Thor's Cheesy Beans and Wisconsin Cheddar in a tortilla. We'll wrap it in Press & Seal for heating or freezing - to heat up later. Two-thirds pound of deliciousness.\n\nOrder Dorito, Sour Cream or Salsa-Sour Cream for an additional cost.

COMFY (carry out meal for you)\nSandwich of sorts. \nBeef and sauce wrapped in a gluten free dough then fried to make a pocket sandwich. \nTwo in an order.

Those who know us know that we use basic recipes but what comes out of the kitchen is rarely the same as the last time we made it. We also make sure that what we make we would eat. Here's the 4 rendition of Chicken Bacon Ranch since the beginning of the year. Applewood bacon is the bacon of choice and in-house made buttermilk Ranch dressing holds it all together.

COMFY (carry out meals for you)\nHeat and Eat\n\nHamburgers from the charcoal grill don't travel well so all the fixings, bacon, cheese, onions and pickles will be wrapped up in a 12 inch tortilla with seasoned hamburger then pan fried like a quesadilla to seal it. \n\nIt's a long time since Alex has made these but the perfect storm of ingredients in the walk-in reminded us of these.

COMFY (carry out meals for you)\nHeat & Eat\nCorn, black beans and pork carnita with mild Mexican seasonings and Wisconsin Cheese rolled in a 10" tortilla. The whole thing is wrapped in Press & Seal for microwave heating now or for freezer.

COMFY (carry out meals for you)\nHeat & Eat \n\nThis comfort food is created by slow simmering Hoisin, peanut butter, Tahini (ground sesame seeds), tomato puree and other Asian ingredients to make a creamy sauce that is most often put on noodles - wheat or rice - but can also be put on chicken, veggies or ... well whatever you like. \n\nYou can order just the sauce (1C in a glass jar) or sauce and cashews with boiled angel-hair or rice noodles. Use drop-down menu to choose. \n\nRice Noodle by Request.

Packaged so you can grill it when you're ready.\n\nSO there are some who are not convinced that corned beef is the bomb so we will make a Rachel for you - roasted turkey instead of corn beef with the same dark rye bread, Baby Swiss pressed on the Panini grill.\n\nOrder with or without sauerkraut.

COMFY (carry out meals for you)\nHeat and Eat\n\nIt's a variety of tomatoes, fresh basil from Kaden's Union Lake Garden, garlic bruschetta wrapped up in a spinach tortilla with creamy Havarti cheese and pan fried to seal it for a hand-held dinner. \n\nRe-heat in the oven, microwave or a pan on the stove.

COMFY (carry out meals for you)\nHeat Assemble Eat\nDeconstructed to you can put it together when you are ready.\n\nTahini Rosemary Hummus\nAsparagus\nTomato = Kaden's Union Lake Garden\nLettuce = Kaden's Union Lake Garden\nCucumber = ARMENIAN from Kaden's Union Lake Garden\nRed Onion\nFeta\nTzatziki sauce\nPita

or hot ham salad sandwich. Marie made these on Soup Saturdays with ham, cheese and special sauce on an English Muffin then popped them in the oven (pre-microwave days) to melt the insides and crisp the the outside.- This sandwich will come in a dual-oven container for melting and heating in the oven (better option) or microwave.\n\nDad used alot of made up words or fun words like whatchamacallit, snazmangusavich and _____ so this sandwich was a favorite as much for the name as for the ham.\n\nAdd a bag of chips for an added cost in the options menu.

COMFY (carry out meals for you)\nHeat & Eat\n\nAlex wanted to make some Mexican seasoned Chicken to shred for burritos...or chimichanga. Here is this fabulous tasting chicken wrapped with Thor's Cheesy Beans and Wisconsin Cheddar in a flour tortilla. The difference is in the cooking. He will pan fry the package and Laurie will wrap it in Press and Seal. You can either warm it in the microwave or re-fry it in a bit of oil in a fry pan. Or you could freeze it for later.\n\nOrder Queso Cheese Sauce, salsa-sour cream or Salsa for dipping (additional cost) in the options menu below.\n\nRice to replace the tortilla for GF.

One and a half-ish pounds of tender pork tenderloin ready to slice for a sandwich, a soup addition or as an addition to something in your fridge or cupboard.

Bun stuffed with super flavor ham, layer of cheese and drizzle the top with a sauce that marries all the ingredients in a mouth watering meal. \n\nSandwich comes in a dual oven container so you can crisp up in the oven or heat in the microwave. \n\nAdd chips in the options menu.

COMFY (carry out meals for you)\nHeat & Eat\n\nCharcoal Grilled All Beef 4 to 1lb Nathan's Hot Dog.\nChoices with drop down menu:\n* Hot Dog with a 3oz Buttermilk Bun\n* 6 Hot Dogs\n\nSandy likes to order 6 dog-only option and freeze them for quick lunches. She wraps one in a paper towel and mics it for a minute.

COMFY (carry out meals for you)\nHeat & Eat\nFreezable.\n\nCheese and shredded taco chicken wrapped in a flour tortilla before frying to crisp.\n\nOrder dips with the options below.

COMFY (carry out meals for you)\nHeat and Eat\n\nA tart pie crust will hold a variety of meats topped with the requisite mashed potatoes... and there you have it, cottage pie. The cottage pie of England starts with a variety of meats minced whereas the shepherd pie is made with lamb. SO we have had to adjust our naming of this comfort food from shepherd to cottage. \n\nRuth's version begins with Chris' flaky crust to make the pocket for the minced meats with gravy then topped with mashed potatoes. We're thinking this was the precursor for tator tot hotdish???\n\nOrder veggies separately.

Entree\nHeat & Eat\n\nEthan told us about Krenik's near Montgomery. He rated this brat as one of the best he's eaten. When I got there they had already smoked all the regular brats. So this one is smoked and then charcoal grilled for an added layer of flavor. \n\nChoices with drop down menu:\n* Brat with a 3oz Buttermilk Bun\n* 4 Brats

Sandwich Deconstructed\nDeli sliced prime rib\nSwiss cheese\nRoasted Onions & Red Peppers\n3 oz Bun\nAu Jus\nHorseradish Sauce or Quinn's Dip\n\nMany family gatherings at Cheryl's when the kids come to visit includes Prime Rib. The diversity of the rareness is in full display when everyone gathers. Her dad used to want it mooing. John likes the crispy done ends. The kids, Connie and Kevin (sister and brother-in-law) fall all along the slicing.

Ham and pickles are the stars of Grandma Dora's recipe. Although we don't have her fabulous pickles we use the closest we can find these days, Milwaukee's Best.

Citrus Cumin Garlic Pork, Ham, Swiss Cheese, pickles on a Cuban Bun. Pressed in a Panini machine. Mustard Sauce for dipping.\n

COMFY (carry out meals for you)\nHeat & Eat\n\nVeggie "burger" \n

COMFY (carry out meals for you)\nHeat & Eat\n\nAlex wanted to make some Mexican seasoned Chicken to shred for burritos...or chimichanga. Here is this fabulous tasting chicken wrapped with Ayla's Mexican Street Corn and Wisconsin Cheddar in a flour tortilla. The difference is in the cooking. He will pan fry the package and Laurie will wrap it in Press and Seal. You can either warm it in the microwave or re-fry it in a bit of oil in a fry pan or in the air-fryer. Or you could freeze it for later.\n\nOrder Queso Cheese Sauce, salsa-sour cream or Salsa for dipping (additional cost) in the options menu below.\n\nRice to replace the tortilla for GF.

COMFY\nHeat & Eat\n\nHam, Colby, Swiss and Canadian Bacon press-grilled in a buttermilk bun. Side of our in-house cooked honey mustard sauce accompanies as well as a some Ripple potato chips.