MealsWithMarge

There is a saying: If you’re lucky enough to spend time on a lake, you’re lucky enough.

We felt very lucky this Labor Day weekend to spend time at the cottage of my sister Marilyn, her husband Bill and their son Derrick. Last year they bought a cottage on Shawano Lake. This cottage looks like a picture out of a Martha Stewart magazine or Midwest Living. What a gem. I know they’re having fun decorating and fixing it up to suit themselves.

We spent time cruising the lake and the Wolf River. We then sat on the porch overlooking the lake, watching the ever-changing scenery of a busy lake filled with boats, jet skis, pontoons and fishing boats – and then the quiet as people brought their watercraft in and started up the grills.

Our daughter Monica got a ride on Derrick’s jet ski – she said it was great. I’m sure it was, but I passed on that ride.

Of course, meals at a lake are always easy and thought about ahead of time, so one doesn’t spend hours in the kitchen. Marilyn made a delicious ham in the neatest Nesco. It was a five-quart size, and it was red. When I got home, I found them in the Fleet Farm flyer on sale. I’m off to Fleet Farm tomorrow to get one. This will be so handy and so much easier than getting out my Nesco that’s big enough for a turkey but too big for a lot of other things.

Marilyn provided the ham, potato salad and rolls; I made a 7-up salad. This salad is good for several people and goes with just about anything.
7-up Salad
Ingredients:
1 head of lettuce
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup green pepper
Package of frozen peas
1 cup sour cream
1 cup mayonnaise
1 jar real bacon bits
2 cups shredded cheddar

Directions: Slice the head of lettuce in half; then cut thick slivers with a sharp knife, so the lettuce almost looks shaved, but not too fine. I spread the lettuce in a large Pyrex glass baking pan.

On top of the lettuce, layer in order the celery, onion, green pepper and peas.

Mix the sour cream and mayonnaise and spread over the vegetables. Over that, sprinkle the bacon bits and then the cheese.

Cover with plastic wrap and refrigerate.

• • •

Having trouble deciding what to make for dinner? I never get tired of this recipe, and you can use a couple of tomatoes and a green pepper from your garden. I have it dated that I made it for the first time in 1999, so I have been making this for 10 years.

Deep Dish Taco Squares

serves 5-6
Ingredients:
1/2 pound ground meat
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1 tablespoon chopped onion
1 cup Bisquick baking mix
1/4 cup cold water (may require a little more)
1 or 2 medium tomatoes, thinly sliced
1/2 cup chopped green pepper
Paprika, if desired

Directions: Heat oven to 375 degrees. Grease square baking dish, 8x8x2 inches. Cook and stir ground beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion; set aside. Mix Bisquick and water until it forms a soft dough. Pat dough in pan, pressing it a half-inch up the sides. Layer beef, tomatoes and green pepper in pan, spoon sour cream mixture over top. Sprinkle with paprika, if desired. Bake until edges of dough are light brown, 25-30 minutes.

• • •

One of our Sheboygan readers called a few weeks ago, asking if I could find someone who has the recipe for the sour cream muffins made at the Prange Store in Sheboygan years ago when the store had a bakery and restaurant. I tried, but wasn’t able to find that recipe. If one of our readers has the recipe or knows where it could be found, please contact me and we’ll include it in this column so everyone can enjoy it. Meanwhile, I found a couple of other recipes. I have never made sour cream muffins, but they sound good. I am going to try one of the following.

• • • Sour Cream Muffins

makes 3 dozen
Ingredients:
1/2 cup butter, softened
8 ounce carton sour cream
2 cups Bisquick or other baking mix

Directions: Cream butter. Stir in sour cream. Slowly add Bisquick. Stir just until moistened. Spoon into lightly greased miniature muffin pans. Fill 2/3 full. Bake at 350 degrees, about 15 minutes or until lightly browned.

• • •

Easy Sour Cream Muffins

makes 24 small or 12 large muffins
Ingredients:
2 cups self-rising flour
1 cup (2 sticks) butter, melted
1/2 pint sour cream

Directions: Preheat oven to 350 degrees. Combine all ingredients and spoon into un-greased muffin tins. Bake for 20-30 minutes.

• • • Baking Tip: For really great tasting ham, pour a can of Classic Coke over ham before baking.

• • • Send your recipes to The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays and Thursdays at (920) 893-6411, ext. 32.