Fish and Chips
Preheat oven to 225 degrees F,
4 large baking potatoes, cut into French fry strips
Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
In a Deep Fryer, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries.
Weckworth Burger
The Famous Weckburger!
Recipe: Anne Rose
Everyone who knows us has a one time been treated to a “Weckburger”. This easy and timeless recipe is the family and friend favorite when it comes to hamburgers. These should always be grilled for the best flavor. Just handle them enough to mix the ingredients.
Ingredients:
1 lb lean ground beef ( we grind our own own from chuck roast)
1 egg
1/4 cup of coarse bread crumbs
pinch of salt and pepper
4 slices of your favorite cheese
Directions:
Combine all ingredients just until blended (don’t over mix)
Divide into four equal portions and make into patties. Grill for approximately 4 to 5 minutes on first side with grill lid open (if you close the lid they will cook to fast and dry out), turn over, add cheese immediately, close lid on grill and cook just until cheese melts. Remove from grill, let stand a couple of minutes and serve. Be careful not to over cook.
Tip: Make patties a little thicker in the middle, then indent with your thumb before cooking. This will help them cook evenly.
Lasagna Roll Ups
Lasagna Roll Ups
Try this great twist on lasagna with your favorite salad, and a glass of Chelan Valley Wine. Add prosciutto or your favorite meat combo for a meaty version.
Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 1/2 cup shredded mozzarella
For the sauce:
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Filling And Noodles
Preheat the oven to 450 degrees F.
Mix the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13 x 9 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Pour remaining bechamel sauce over top of rolls. Randomly pour 1 1/2 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Cheesy Meatloaf
Cheesy Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Bean Salad
Bean Salad
No.1
1 lb wax beans
2 eggs
2 tbl sugar
¼ cup tarragon or malt vinegar
½ pint sour cream
½ cup bean liquid, hot
Wash, string and slice beans. Cook until tender. Beat eggs well with the sugar, vinegar and the sour cream. Mix well. Then add the hot bean liquid, beating well while adding, so it will not curdle. Then mix with the beans and place in glass jar in the refrigerator. This will keep for several days.
No.2
1 lb string beans
2 tbl onions, chopped
2 tbl fat (chicken or bacon or oil)
2 tbl vinegar
1 cup bean liquid
1 tbl sugar
Salt and paprika
Cook beans in boiling salted water until tender, drain and reserve 1 cup of the bean liquid. Mix while hot with the rest of the ingredients. Serve slightly warm.
Cucumber Salad
Cucumber Salad
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 seedless cucumber, thinly sliced
- 1/2 red onion, thinly sliced
To make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
Crab Cakes
Crab Cakes
Ingredients
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Aoli sauce:
1.5 cup mayo
6 minced garlic cloves
2 tsps. Lemon zest
¼ cup lemon juice
salt & Pepper
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