• 2 cups uncooked long grain rice (I like Uncle Ben’s Converted Rice, it doesn’t clump.) • 1/4-cup olive oil • 4 cups chicken stock • 1/2 cup chopped onion • 1/2 cup chopped bell pepper • 4 table Wundoemus® Spice Blend • 1/2 cup diced ham • 1/2 cup diced smoke pork sausage • 1/4 cup chopped celery • 1/4 cup chopped green onion • 1 pound stewed tomatoes • 8 ounces tomato sauce • 1 tablespoon minced onion • 1/2 cup diced cooked chicken

PREPARATION: Sauté rice in olive oil until brown. Place rice into 9 by 11 roasting pan and add chicken stock till covered and add garlic. Mix together onion, bell pepper, celery and green onion. Take half of the vegetables mixture and add it to the rice. Sauté the rest of the vegetables with the diced chicken and add rice along with the stewed tomatoes, tomato sauce, Wundoemus® Spice Blend, diced ham and smoked sausage. Cover the pan with foil and bake in a 350-degree oven for 20 minutes. Remove foil, stir well and bake uncovered for 15 minutes. Great when topped with Wundoemus® CREOLE SAUCE!!!

ABOUT: This jambalaya & Creole sauce recipe were featured at the now memorable Wundo-dinners held at the Hoist House in the early 1990’s. After the fresh spinach salad, we served a bed of jambalaya dressed with Creole sauce then crowned with a Wundo-blackened chicken breast topped with Creole sauce with a garnish of coarsely chopped green onions. Fresh steamed & buttered asparagras is a good compliment to this entree.

Submitted by: Freddie Lott

• 3-table spoons unsalted butter • 1/2 cup chopped onions • 1/2-cup bell pepper (chopped) • 1/4 cup chopped celery • 1 teaspoon minced garlic • 3 tablespoons Wundoemus® Spice Blend • 8 ounces stewed tomatoes • 2 bay leaves • 1 teaspoon Tabasco • 8 ounces tomato sauce

PREPARATION: Melt butter in a large saucepan and add celery. Sauté until the celery is slightly browned. Stir in the onions and bell pepper, reducing the heat to a simmer. Add remaining ingredients and cook at a slow simmer until vegetables are tender and the flavors are married (about 20 minutes). Stir occasionally and remove the bay leaves before serving.

Outdoor cooking or commercial hood very smoky!

• Propane stove Burner (Coleman propane stoves work well) • Cast iron Skillet • Spatula • Baking pan for use in coating the fillets with Wundoemus® Spice Blend • Boneless filets of your choice: Chickens, pork or fish. Should be 1/2″ to 3/4″ thick, beef and venison 1″ thick • And Wundoemus® Spice Blend

PREPARATION: Place the cast iron skillet on the burner (high heat) until the bottom is white (allow 10-15 minutes). Be careful: this process demands high temperatures! Pour Wundoemus® Spice Blend in the baking pan and coat both sides of the filets completely. Place in the skillet and cook for three minutes, flip and cook for an additional three minutes. Time will vary with thickness of the filets.

Optional: Top with Béarnaise or Hollandaise sauce.

Note for fish: coat with olive oil or melted butter berfore coating with

1lb Braunschweiger
8oz Crean Cheese
Medium Onion, finely chopped

Judged best in the Professional Classic plus One Category

The Wisconsin Grilled Cheese Competition Iowa County Fairgrounds, Mineral Point April 21, 2012

Ingredients; Sourdough bread Pumpernickel bread Shullsburg Butter (room temperature) Smoked Blue Cheese Jalapeno Havarti Cheese Gruyere Cheese Wundoemus Spice Blend

Preparation; Shake your bottle of Wundoemus Spice Blend evenly on the bread, generously, but not caked. Butter the bread. Set aside bread matching butter side to butter side. Prep for all the sandwiches being served.

Slice the cheeses thinly as possible so the cheeses can be layered evenly across the sandwich.

Light the burner to preheat the pan, medium high heat. Drop a crumb of cheese in the pan to see that it’s hot enough to bubble. A hot pan is the key for getting that contrasting crunch on the outside of the sandwich.

Quickly assemble the sandwich layering the cheeses evenly across the sandwich with a dusting of Wundoemus Spice Blend. In the completion I built the two sandwiches in the pan but if a larger quantity is being prepared I would assemble the sandwiches before hitting the pan to keep a close eye while cooking.

Place the sandwich in the hot pan and put another crumb of cheese beside the sandwich. When that crumb is looking toasted, bubbled and brown on the bottom it’s time to flip the sandwich. At this point I turn down the burner and let cheeses melt together.

Place on the board and cut into triangular quarters for plating. Cutting like this exposes the most melted cheese! Serve immediately. Yum yum!

Lagniappe;

* I love the availability of the wide variety of fine cheeses made right here in Wisconsin. Hard cheeses slice easier at room temperature. Hard cheeses (Gruyere, aged Swiss and so on) have less moisture and are aged longer. I like to use a French (chefs) knife to get nice thin slices or grating works too but grated cheese is harder to control when flipping your sandwich. High moisture cheeses (the jalapeno Havarti and the blue cheese) slice better cold, right out of the refrigerator. I like to use a thin bladed paring knife. These softer cheeses stick to knives with wide blades.

• 4 potatoes (medium) • 2 bay leaves • 3 tablespoons olive oil • 1 teaspoon minced garlic • 3 tablespoons Wundoemus® Spice Blend

PREPARATION: Peel the potatoes and boil in water with bay leaves. Cook until potatoes are slightly tender, but still firm. When the spuds are done add cold water to cool them off and then drain. Sauté garlic in the olive oil over low heat until slightly brown (do not over cook the garlic). Coat potatoes with the olive oil and garlic. Sprinkle Wundoemus® Spice Blend generously over the potatoes. Put potatoes on a baking sheet and roast in the oven 375 degrees for 15 minutes. Turn and lightly season again and continue roasting until golden brown.

WUNDOEMUS BAKED POTATOES are an excellent addition to WUNDOEMUS BAKED CHICKEN

• 2 eight to ten ounce fish fillets (cod, redfish, roughly) • 2 tablespoons Wundoemus® Spice Blend • 2 tablespoons olive oil PREPARATION: Shake your bottle of Wundoemus® Spice Blend generously on both sides of the fish fillets. Bake in olive oil in preheated oven (350 degrees) until done.

Grab a bag of your favorite corn chips (Fritos) or potato chips and empty it into a large bowl. Shake your bottle of Wundoemus® Spice Blend generously until you have obtained the right taste. (Remember, you can never use too much Wundoemus®!!!)

The recipe will also work on your favorite party mixes, popcorn, peanuts and many other soon to be famous recipes yet to be created by you!

• 1 (3-3 1/2 pound) chicken • 1/2 stick unsalted butter (melted) • Wundoemus® Spice Blend

PREPARATION: Cut Chicken into eight or nine pieces and wash. Pat dry and coat generously with Wundoemus® Spice Blend. Preheat oven to 350 degrees. Place chicken in a baking pan and cook for 30 minutes basting every 10 minutes. Turn Chicken and continue cooking until browned and done, about 40 minutes more. Baste frequently with the melted butter. Serve with your favorite vegetables and choice of potato.

Serves: 4

• 1/4-cup celery (chopped) • 2 lbs. carrots (cut into round 1/4 inch slices) • 1/2-cup onions (chopped) • 1/4-cup bell pepper (chopped) • 1 tablespoon Worcestershire sauce • 1 teaspoon Tabasco sauce • 1/2 cup white wine vinegar • 1/4-cup sugar • 1/4-cup vegetable oil • 11 ounce condensed tomato soup • 1 tablespoon WUN-DOE-MUS • 1/2-teaspoon chervil • 1/2-teaspoon marjoram • 1/2-teaspoon sweet basil • 1/2-teaspoon celery seed

PREPARATION: Peel and slice carrots into 1/4 inch round slices (or smaller). Chop celery and add to the carrots. Steam carrots and celery for 20 minutes or cook in boiling water for 10 minutes. Chill the carrots and celery in the refrigerator for 15 minutes. Chop bell pepper and onions, and then add to carrots and celery. In a separate bowl mix the Worcestershire sauce, Tabasco sauce, white wine vinegar, sugar, vegetable oil, condensed tomato soup, Wundoemus® Spice Blend, chervil, marjoram, sweet basil and celery seed. Mix all of the ingredients well. Cover and marinate in the refrigerator over night.

NOTE: CREOLE CARROTS can be served as the salad course of a meal and makes an excellent dish for a picnic.

Submitted by: Freddie Lott

• 1 well marbled steak • 1 tablespoon Wundoemus® Spice Blend • 4 cloves fresh garlic PREPARATION: Rub your favorite steak with pressed fresh garlic. Generously season with Wundoemus® Spice Blend. Grill to desired doneness.

• 1 large yellow onion • 1 large white onion • 8 ounces cream of celery soup • 1-cup croutons • 3 tablespoons Wundoemus® Spice Blend • 1/2 pound grated aged Swiss cheese

PREPARATION: Slice onions and separate into rings. Layer all ingredients equally and top with croutons. Bake in 350-degree oven uncovered for 40 minutes.

• 6 cups Crispix • 6 cups Cheerios • 6 cups Wheat Chex • 3 cups peanuts • 2 tablespoons Wundoemus® Spice Blend • 6 cups pretzel sticks • 1/3 cup Worcestershire sauce PREPARATION: Melt one stick butter or margarine. Add one-third cup Worcestershire sauce and two tablespoons Wundoemus® Pour over dry ingredients and toss. Spread mixture on four cookie sheets and bake in 250-degree oven for 45 minutes. Let cool. Sprinkle on more Wundoemus® Spice Blend and toss for added tingle.

Submitted by: Susan Louthain

• 6 cups Crispix • 6 cups Cheerios • 6 cups Wheat Chex • 3 cups peanuts • 2 tablespoons Wundoemus® Spice Blend • 6 cups pretzel sticks • 1/3 cup Worcestershire sauce PREPARATION: Melt one stick butter or margarine. Add one-third cup Worcestershire sauce and two tablespoons Wundoemus® Pour over dry ingredients and toss. Spread mixture on four cookie sheets and bake in 250-degree oven for 45 minutes. Let cool. Sprinkle on more Wundoemus® Spice Blend and toss for added tingle.

Submitted by: Susan Louthain

• 1 lb. Louisiana red beans (or black beans) • 2 Smoked ham hocks or shanks • 3 teaspoons minced garlic • 8 oz. tomato sauce • 1/4-cup vinegar • 1 lb. smoked pork sausage • 1 teaspoon Tabasco sauce • 1/2-cup celery (chopped) • 1-cup onions (chopped) • 3 bay leaves • 4 oz. tomato paste • 1/4-cup brown sugar • 2 tablespoons Worcestershire sauce • 4 tablespoons Wundoemus® Spice Blend

PREPARATION: Pick through the beans to remove bad beans. Rinse the beans once and soak in water overnight. Place beans, ham hocks, bay leaves, and garlic in a large pot and bring to a boil over high heat with water to cover. Reduce heat to a simmer. Sauté onions and celery in a small amount of butter or vegetable oil, and then add to pot. Add Tomato sauce, tomato paste, vinegar, brown sugar, smoked pork sausage, Worcestershire sauce, Tabasco sauce, Wundoemus® Spice Blend. Simmer for 3 hours until beans are tender. Remove one cup of beans and mash thoroughly. Add mashed beans back to the pot and continue cooking at a simmer for 15 minutes. Remove the bay leaves before serving. Serve over cooked long grain white rice.

NOTE: For extra flavor cook the long grain white rice in chicken stock instead of water. Use 2 cups of chicken stock to each cup of rice. This can be a vegetarian dish by holding out the meat then I like to add 2 teaspoons of liquid smoke.

• 1 lb. Low-fat Yogurt • 8 oz. Sour Cream • 2 tablespoons Wundoemus® Spice Blend • 1/4 teaspoon Tabasco sauce (optional) PREPARATION: Combine all ingredients and serve with your favorite tortilla chips. Also works well as a flavorful low-fat alternative for baked potato topping.