State of Superior Cuisine

State of Superior Cuisine: Yooper Food

Yooper Food


Anderson's Breakfast Goulash

  • 8-10 strips lean bacon
  • 2 large or one small pork sausage
  • ¼ lb. lean ground beef
  • 6 medium eggs
  • 8-10 red potatoes (or other kind)
  • 1 red pepper
  • 1 green pepper
  • 1 small onion
  • ¼ cup milk
  • pepper & salt, to taste

Wash and cut away any bad parts from the potatoes, but do not peel. Dice the potatoes in irregular (or regular, if you're the obsessive sort) ½-inch cubes, and set in cold water. Chop the red and green peppers into small but irregular pieces, discarding the inner seed section, and add to the water you have the potatoes in. Peel the outer layer from the onion, and cut the remainder of the onion into very small pieces, and add to the potatoes and pepper mixture. Drain the water from the vegetables, and add to a heavy skillet that has been lightly oiled (I prefer virgin olive oil but any kind of cooking oil will work). Set the skillet on the burner, and set the burner to medium-high, stirring occasionally to keep from burning. Add salt and pepper generously. Cut the bacon and the sausage up into small irregular pieces (about ½-inch square), and break the hamburger into pieces of about the same size. Mix the meat together and fry in a separate skillet, with the heat set at medium-high, turning occasionally to brown all sides. Pour the milk into a wide cup or mixing bowl, and break the eggs into the same container. Mix the eggs in the milk well, and set aside. When the meat has browned, set it on a couple of thicknesses of paper towel to remove fat; pat down with another towel. Add the meat to the potatoes. Turn the heat up to high, the objective being for the potatoes to be very dark but not burnt. When the potatoes are done to satisfaction, turn the heat down to medium, and add the egg/milk mixture. Mix well, and turn it a few times. I would add some more salt and pepper at this point, and my wife would yell at me. That's it. Serves 3-4. Don't be afraid to experiment with different kinds of meats, and don't get all hung up with the amounts. If you like bacon, add more of it. If you don't like pork sausage, or if you're Jewish or something, don't use it, etc.

Apple Puff Pancake

  • 6 apples, cored & sliced
  • 6 eggs
  • 1 cup flour
  • 1 cup milk
  • 1/3 stick butter
  • ½ tsp. vanilla extract
  • 1/3 cup sugar
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg, grated

Melt butter, and sauté the sliced apples in a skillet. Add sugar, cinnamon, and nutmeg, to taste, and cook slowly until the sugar has melted and the apples have begun to soften. While this is being done, mix the eggs, the vanilla, the flour and the milk, and pour over the apples once they are done. Preheat the oven to 375 F, and bake for 20-30 minutes, or until the cakes are puffed and done in the center. Serve with real maple syrup.

Baked Omelet

  • 4 eggs
  • 1 teacup (¾ cup) milk
  • 1 tbsp. butter
  • 1 tbsp. flour
  • ½ tsp. salt
  • pepper, to taste

Take 4 eggs, whites and yolks beaten separately. Add to the yolks 1 teacup sweet milk, 1 tablespoon flour, ½ teaspoon salt, pepper to taste, and lastly the whites of eggs beaten very stiff. Have a skillet a hot as can be without scorching butter, put in 1 tablespoon butter and pour in the omelet, which should at once begin to cook. Then place in hot oven and bake until a golden brown. --1899

Curried Eggs

  • 6 hard-boiled eggs
  • 2 small onions
  • ½ pint chicken stock (or beef bouillon)
  • 2 tbsp. butter
  • 2 tbsp. cream
  • 2 tbsp. flour
  • ½ tsp. curry powder

Mince the onions; put them, and the butter, into a chafing dish and cook until they are brown. Stir in the curry powder. Mix well, and add the flour, stirring all the time, then add the stock or a tablespoon of beef bouillon dissolved in boiling water. When the mixture has simmered for ten minutes, add the cream and eggs. Serve hot.

Dried Beef

Take about a half pound of dried beef, sliced thin, then pulled into small pieces. Have a quart of milk boiling, into which you have put the beef, along with a good piece of butter and a little pepper. When it comes to a boil, thicken with a little flour. Then toast bread, a slice for each member of the family, and poach in hot water an equal number of eggs, placing one on each slice of toast. Put all on a large platter and pour over the dressing that you have created. Send it to the table hot.

Eggs, Newport Style

  • 8 eggs
  • 1 pint bread crumbs
  • 1 pint milk
  • 2 tbsp. butter
  • ¾ tsp. salt
  • 1 dash of pepper
  • toast, one per person, buttered

Take one pint of bread crumbs and soak in an equal amount of milk. Beat 8 eggs very light and stir with the soaked crumbs, beating for five minutes. Have a saucepan ready, in which are 2 tablespoonsful of butter, thoroughly hot, but not scorching. Pour the mixture into the saucepan, and season with a dash of pepper and ¾ teaspoon salt as the mass is opened and stirred with the scrambling, which should be done quickly with the point of a knife for three minutes, or until thoroughly hot. Serve on hot platter with squares of buttered toast. --1896

French Peach Toast

  • 1 (29 oz.) can peaches, sliced
  • 1 loaf French bread, sliced
  • 5 eggs
  • ½ cup butter
  • 2 tbsp. water
  • 1½ cups milk
  • 1 tbsp. vanilla
  • 1 cup brown sugar

In a saucepan, heat the butter and the sugar on low to medium heat until the butter is melted. Add water, and continue cooking until the sauce becomes thick and foamy; pour into a 9x13-inch dish, and cool for 10 minutes. Drain the excess syrup from the can of peaches, and place the sliced peaches on top of the cooled sauce, and cover with slices of bread placed close together. Blend the eggs, milk, and vanilla until they are well mixed, the pour over the bread, cover the pan, and refrigerate overnight. In the morning, bake in a 350 F oven for about 40 minutes, covering loosely with foil for the last 10-15 minutes.



Ham & Eggs

Have raw ham cut in ¼-inch slices. Remove half of the outside layer of fat, and place in a frying pan. If salty, cover with warm water, let stand for 15 minutes, or soak in milk, to which a little bit of molasses has been added. Drain and dry. Heat pan with fat, put in ham, brown quickly on one side, turn over and brown on the other. If cooking too long, it will become hard and dry. Very thin slices of ham, that are not too salty, do not need soaking. Slip eggs one by one, in tried out ham fat, pouring it by spoonsfuls over the eggs, until yolk has a thin, white covering. -1930

Ox Eyes

Cut a loaf of baker's bread into 6 square pieces. Dig out a well in each square, butter well inside and out, and place a small piece of butter in each well; break an egg in this and lastly put a teaspoon milk or cream on top of the egg; season with salt and pepper. Place in a baking pan and bake in a quick oven until the eggs are cooked. --1899

Sausage & Apples

  • 2 lb. link sausage
  • 8 large cooking apples
  • ½ cup red wine
  • 4 tbsp. butter
  • ½ cup sugar
  • ½ tsp. cinnamon
  • 1 cup raisins

Peel and quarter the apples. Mix the sugar and the cinnamon, and sprinkle over the apples; toss. Cover, and refrigerate overnight. In the morning, brown the sausages in a large skillet until done. Drain, and place in a warmed, covered serving dish. Pour any fat from the skillet, then add butter to melt. Lay in the apples, juice and all. Then lay in the raisins, and cook until the apples are tender when pricked with a fork. Add them to the sausages. Pour wine into the skillet; heat, and then pour over the apples and sausage. Serves six.

Sausage & Eggs

  • 1 lb. sausage
  • 3 eggs
  • 2 tbsp. fat

Take cold, boiled sausage, skin and slice in ½-inch pieces. Place in frying pan with hot fat; brown on both sides a few minutes and, just before serving, add the eggs, beaten slightly; mix and cook until the eggs are set, and serve immediately.

Sausage Gravy

  • 1¼ lb. pork sausage
  • 1 pint heavy cream
  • 1 pint milk
  • flour
  • 1 oz. chicken base
  • 1/8 tsp. pepper, freshly ground
  • 1 tbsp. parsley, freshly chopped

Cook the sausage in a 2-quart saucepan, but save the fat. Crumble the sausage into small pieces, add the remaining ingredients, except for the reserved fat, the flour, and the parsley, and bring to a boil. Combine the fat from sausage with enough flour to make a smooth roux. After the sausage mixture has reached a boiling point, begin adding roux until the mixture begins to thicken. Remove from heat. Serve over homemade biscuits, garnish with freshly chopped parsley.

Scrambled Eggs

  • 3 eggs
  • 1/3 cup milk
  • ½ tsp. salt
  • 1 speck pepper

In a bowl, beat the eggs slightly, add the milk and seasoning. Cook in a hot, buttered frying pan, over a slow fire, stirring constantly until thick. Or, let cook until white is partially set, then stir. Or, mix ingredients and pour into cold frying pan, stirring constantly with fork while the pan is heating. Serve hot.

Shirred Eggs with Corned Beef Hash

  • 1 lb. corned beef hash
  • 6 eggs
  • 2 tbsp. grated sharp cheddar cheese
  • 6 tsp. cream
  • 2 tbsp. onion, minced
  • 1 tbsp. parsley, minced
  • ¼ cup green pepper, finely chopped
  • salt & freshly ground pepper, to taste
  • ¼ cup ketchup

Preheat the oven to 350 F. Combine the corned beef hash, the green pepper, onion, parsley and ketchup. Turn in a 9-inch pie plate. With a spoon, make 6 indentations in the corned beef hash, then break an egg in each one. Top each egg with a teaspoon of cream, salt and pepper, and grated cheese. Bake until the yolks have just set, about 25-30 minutes.

Stuffed French Toast

  • 5 eggs
  • 12 slices French bread
  • ½ cup milk
  • ¼ cup orange liqueur
  • 1 tsp. vanilla
  • ½ lb. cream cheese
  • ½ cup strawberry jam
  • 2 tbsp. powdered sugar

Combine the eggs, milk, orange liqueur, and vanilla in a bowl, mix well, and set aside. Mix the cream cheese and strawberry jam together, blend well, and set aside. butter a glass baking dish, and fit 6 slices of bread on the bottom. Divide and spread the cream cheese mixture over each slice; top with the remaining 6 slices of bread. Pour the egg mixture over the top, coating the bread well. Cover with aluminum foil, and refrigerate for an hour. Turn the sandwiches over, cover again, and refrigerate overnight. In the morning, preheat the oven to 350 F, and bake, uncovered, for about 20 minutes, or until lightly browned. Dust with powdered sugar before serving.

Tomato Omelet

  • 2 eggs
  • 1 cup cooked tomatoes
  • 1 cup bread crumbs
  • salt & pepper, to taste
  • 1 tbsp. butter

Put one tablespoon butter in spider (skillet), heat and turn in eggs. When set turn in tomatoes, bread and seasoning. Have tomatoes and bread hot when put in. Turn over like omelet and roll on to a platter. --1899

Wallace Style Scrambled Eggs

  • 1 oz. smoked ham, diced
  • 2 eggs
  • ½ oz. onion, sliced
  • 1 tbsp. cream cheese

On a grill, or in a pan, mix the ingredients together and cook, working frequently to blend ingredients and keep the eggs from drying out.

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