WISCONSIN-CONNECTIONS MAGAZINE
 
WISCONSIN-CONNECTIONS.COM  SUMMER  2014 (UPDATING IN PROGRESS)
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SPECIAL PRINT EDITION
COMING NOVEMBER  2014
THIS IS A CHANGE OF DATE 
PLEASE READ PUBLISHER'S NOTE FOR MORE INFORMATION

Cedar Road Meats



No one turns down an oven-roasted chicken dinner. Cell phones are muted and appointments rescheduled. People, who only recently had somewhere else to go, linger to enjoy the delicious taste and aroma. It is basic American cooking enjoyed by all.

Familiar dinnerware and cutlery recreate memories specific to each group of diners. Traditional side dishes such as biscuits, veggies, and potatoes and gravy share the tabletop with unique favorite family recipes passed between generations.

Stories are shared. Jokes are told, retold and told again. Everyone knows the punch line and it is reassuring to hear it repeated meal after meal, year after year. It is the story of “us.” It is who we are and where we have been.




Flying “Wisconsin”

Chicken Barbecue Sauce

EAA Recipe

4 CUPS  

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1 cup (2 sticks) unsalted butter                          3 tablespoons Worcestershire sauce

2 (6-ounce) cans tomato paste                           1 tablespoon minced pepper

1 cup ketchup                                                     1 tablespoon steak sauce

1 cup apple cider vinegar                                    Juice of 2 lemons

3 tablespoon brown sugar                                   Salt and ground black pepper

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MELT THE BUTTER IN A SAUCE PAN OVER MEDIUM HEAT.  ADD OTHER INGREDIENTS, BRING TO A BOIL, REDUCE HEAT TO LOW AND SIMMER FOR 12 MINUTES, STIRRING OCCASIONALLY, UNTIL THICKENED. SERVE WARM OVER CHICKEN.

A GREAT SUMMER TREAT!

PLEASE NOTE VARIETIES OF PEPPERS ARE GREAT!

A WISCONSIN BEST RECIPE