Who doesn’t like New Recipes!!??

Everyone likes finding new recipes to try out on their family right?  Sometimes they are complete failures , which I must admit some of mine turn out to be…..and sometimes not even edible to eat.  And sometime they are an amazing success and turn out beautifully that you want to make them over and over again.  Well, we are going to start posting some of our successes, we will leave out the failures, so that you don’t have to suffer thru those like we had to!  Some of these recipes will be ones that are tried and true that have been family staples for years, and some will be new ones that we have found thru magazines, friends and family and Pintrest.

My first recipe that I would like to share with you is actually a Salad Dressing.  My Grandparents ran a Supper Club, outside of Luxemburg, Wisconsin called Rock Falls for over 20 years until my Grandmother passed away.  For those of you who do not know what a Supper Club is, it is generally a Midwestern term founded around the 1930’s for an establishment that serves food on the edge of a rural town.  Now since the build up of cities many Supper Clubs are located in the Towns, and every Friday Night there is a Fish Fry to be had at virtually every restaurant in the city.  Calumet County, Wisconsin, which is where our Shop is located has recently trademarked itself as “The Supper Club Capital of the Midwest.”  Our County is home to over 30 supper clubs and over 70 places that serve fish on Friday nights–a spinoff of the supper club, we love our Fish Fry and our simple but amazing meals that we can find only at our Supper Clubs.

I absolutely LOVE this recipe and every time I put it on my salad it takes me back to my childhood and running around the restaurant and behind the bar….meeting the customers and them playing along with an 8 year old girl serving them their food or their drinks! Most of these customers watched me grow up into adulthood and wait their tables for real when I turned 18.

Here is a list of ingredients and amount of each that you will need to complete the recipe.  I have scaled it down, as at the restaurant we used to make gallons of this at a time.


Into a Large Glass Bowl mix:

1- 16oz Bottle of Ketchup

1-Cup Wesson Oil

1-Large onion, either graded, finely chopped or larger pieces

-it depends on how you like your onions.  I like to chop mine bigger because it just adds a little bite to the dressing.

1-Can of Tomato Soup

1-Cup Sugar (you can add more to taste)

2-Tablespoons Lemon Juice

1-Teaspoon Paprika (regular paprika not the smoked paprika)

and just a pinch of Salt

Mix together so that all ingredients become cohesive.  It should look something like this, as you can tell I have cut my onions as larger pieces in the dressing. I will cover with a piece of Saran Wrap and put it into the fridge until it becomes cold and then taste, sometimes I will add a bit more sugar or paprika, depending on the taste that I am going for.


I then just put them into 2 Large Wide Mouth Quart Jars, give one away or keep for yourself! ENJOY!


If you have any recipes that you think we will enjoy and would not mind us sharing please send us your recipe for us to try!  Who doesn’t love to eat new things???

I hope you all have a wonderful day, I am off to see my beautiful baby niece who was born last night!  She is amazing!

Happy Stitching,


Primitive Gatherings Quilt Shop

If you have a recipe that you would like to share with us, we would love to hear from you!!  Sharing recipes are always so much fun, and who doesn’t like to eat?

8 thoughts on “Who doesn’t like New Recipes!!??

  1. Such an awesome idea!! I come from a long line of family cooks as well and look forward to trying every one of these! Thanks Lisa for always being one step ahead of all of us. You truly have a gift for ideas and designs that bring people together and inspire us to go further. Thank you!!

    Sent from my iPhone


  2. I am from Wisconsin, and I remember supper clubs. We had some around Racine, and we visited Oconomowoc many times, and tried one or two clubs there, when I was a kid. Great food, great steaks. Thanks for the recipe.

  3. Love the idea!! Jessica, thank you for sharing your supper club story and recipe. Looking forward to giving this one a try. :o)

  4. OOh that looks very good. Thank you.
    A few years back we lost our only Supper Club around my area to an arson fire. 😦 We were devastated to hear the news because we just loved going there. My own parents went there for years and when I met my husband in 2000 we started going there once in awhile to get out of the house and away from the 4 teenagers we had once we combined the kids together into one home. Don’t worry, we made sure they had food. We loved the fish fry’s and they had the best French Onion soup ever. We still haven’t found anywhere that makes it as good as what they did. And even though we were full; too full for dessert, we always ordered their chocolate cake to go and then ate it later in the evening or *gasp* for breakfast the next day with our coffee. It had a thick chocolate mousse filling between the layers. OMG SOOOO good.

    You may have heard of the fire since that kind of news gets around, and I’m sure in other supper clubs not far from here heard too. This is a video of pictures someone put together. https://www.youtube.com/watch?v=2A325pRqMNk

    And the original news story with multiple updates because they had a 2nd blow by having a 2nd fire set to what was left after the first one in August. In November was a second fire that ensured there would be no reopening at all for the supper club. We still really miss the place.

    Any chance you have that French Onion Soup recipe to post? 🙂

  5. Thanks for the recipe! Here is a family favorite.

    Hamburger Noodle Casserole

    1½ pounds ground beef

    ½ onion

    1 small can tomato sauce (8 oz.)

    1 bag medium egg noodles

    1 can cream of celery soup

    3 cups Grated cheddar cheese

    Preheat the oven to 350 and spray a 9×13 dish with Pam. Brown the beef and onions, drain fat if necessary. Add tomato sauce and cook just to heat throughout. Season with salt & pepper. Cook egg noodles in well salted water to al dente. Drain, but reserve ½ cup of pasta water. Put drained noodles back in the pot, and stir in the soup and the reserved pasta water. Spread the meat mixture in the bottom of the casserole dish, top with noodles, then grated cheese. Cover with foil and cook for 30 minutes. Cool a bit before serving.

  6. Hi. Growing up, I spent summers with my grandparents in Green Bay. I sure remember those delicious Friday night dinners out in the country. And also chicken booyah, served at Belgian church dinners. It’s a chicken stew and you could eat it there or take home a quart or two. Your dressing recipe was also my family’s favorite, but it was known as Union Hotel Salad Dressing. Does that ring a bell with you? Thanks, I look forward to more Badger State recipes.

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