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Vicki, one of the chef's at Sunrise Lodge in Land O' Lakes, Wisconsin and the "Culinary Arts" instructor at Nicolet Area Technical College in Rhinelander, Wisconsin shares one of her favorite recipes with us.
CHEESE CHOWDER SOUP1 3/4 cups water
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup flour
2 Tbsp margarine
1 3/4 tsp chicken soup base
dash of paprika
1/2 cup American cheese
2 cups milk
Combine half of the water with onion, celery and carrots; cook until vegetables are tender. Blend flour into remaining cold water. Add flour, margarine and chicken base to cooked vegetables. Cook until thick and bubbly. Reduce heat, add cheese and stir until melted. Add paprika and milk. Simmer 15 minutes. DO NOT BOIL.
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