Simmer country-style ribs for one hour (this makes them extremely tender).
Drain.
Place on a hot grill.
Baste with your favorite barbeque sauce only to set and crystallize.
Remove and EAT.

A Wisconsin tradition for the 4th of July .... Bratwurst!

Step 1: Plan ahead, marinate in garlic, onions and your favorite spices.
Step 2: Grill them on the BBQ
Step 3: Place in a bun
Step 4: Top with your favorite condiments, from onions to peppers to mustard to whatever.
Step 5: Enjoy!
Step 6: Repeat til the fireworks start

Side dishes:
Corn on the cob, also on the grill
Watermelon

Beverages:
Cool Wisconsin products, such as .... milk.

1/2 small head white cabbage
1/2 small head red cabbage
3 inch piece of daikon radish (half dozen red radishes may be substituted)

Combine finely sliced cabbage and roughly grated radish

Dressing:

2 cups mayonnaise
1/4 cup horseradish
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon kosher salt

Mix all ingredients and pour over cabbage/radish

12 large eggs, boiled hard and peeled
1 Tbsp (plus) soft butter
1 Tbsp (plus) mayonnaise
1 Tbsp Dijon mustard
1/2 tsp Yucatan Sunshine Habanero sauce
Salt to taste

Cut eggs in half and set aside. Put egg yolks in food processor and add all ingredients. Process for 20 seconds or until mixture has blended. Check for taste and increase mustard, salt or Habanero sauce if desired. Place mixture in piping bag with star tip and pipe into egg halves. Sprinkle with paprika and chopped parsley. Chill for about an hour before serving.

Note about Yucatan Sunshine Habanero sauce: Habanero is a type of hot sauce, which can be substituted with Tabasco sauce. Yucatan Sunshine and other brands of the sauce can be purchased at most local supermarkets nationwide. The Bushes used the Yucatan Sunshine Habanero when living in Texas, and now the White House chef uses the sauce in a variety of recipes.

Ingredients
1 dozen corn tortillas
1 lb. Jack cheese, grated
1 8oz. Can salsa verde (Herdez)
1/2 pt. Whipping cream

Preparation
1. Heat tortillas, one at a time in a warm skillet. Use a little Pam as needed to keep moist.
2. Roll a small amount (large tablespoon) of cheese in each tortilla. Roll as tightly as possible. This can be done as the next tortilla is heating.
3. Pack the enchiladas tightly in a 8x10 pan.
4. Cover with balance of the cheese.
5. Mix the salsa and cream and pour evenly over the top. Do not mix until ready to use or it will curdle.
6. Sprinkle ripe olives over top (optional).
Bake in 350 oven until cheese starts to brown.

8 ripe avocados
4 lemons, juiced
7 shallots, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 bunch cilantro, finely chopped
1 tsp black pepper
1 Tbsp salt

Halve and pit avocados and scoop out flesh into a bowl. Mash to desired consistency and mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips.

Brown chicken pieces (thighs on bone are my preference) in butter
Put chicken with drippings in dutch oven
Add chopped ham, onions, mushrooms, thyme, garlic, bay leaf, salt and pepper.
Flame a small bit of brandy and pour flaming brandy over chicken
Add about a cup of red wine
Cover and bake about 2 hours at 275 degrees
Serve with rice or couscous

1 container sour cream
1 large container Cool Whip
1 large can crushed pineapple
1 can mandarin orange
1 bag miniature marshmallows
1 handful Maraschino cherries (cut in half)
1/2 small package of shredded coconut (optional)
1 cup pecans (chopped)

Mix all ingredients in a bowl. Chill. Serves a lot