Joe's Bar and Grill offers homemade wings and beer for dinnertime. Iris, you're one wonderful daughter. —DAD # ## PEPPERONI 3 pounds sweet Italian sausage 1 ½ pounds hamburger 1 large onion, thinly sliced 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1 red bell pepper, cut in half 2 tablespoons garlic, minced 2 tablespoons freshly ground black pepper 6 large potatoes, peeled and cut in ½-inch dice 2 to 3 tablespoons oil, as needed 4 large eggs Salsa and grated cheese, for serving Preheat oven to 450°F. Spread Italian sausage on a baking sheet and roast, uncovered, for 10 to 12 minutes, until meat is browned. Slice sausage on a slight angle; set aside. Combine hamburger, onion, peppers, garlic, and pepper in a large bowl. Add black pepper to taste and toss to coat. Spread mixture on a second baking sheet. Roast, uncovered, for 30 to 35 minutes, stirring halfway through, until meat is browned. Let cool slightly. In a large stockpot, cover half of potatoes with water and boil until tender. Drain. Add remaining potatoes to stockpot, cover with water, and boil for 10 to 15 minutes, or until tender. Drain well. In a large nonstick skillet, heat oil over medium heat. Add sausage mixture and cook, stirring occasionally, for 8 to 10 minutes, until mixture is lightly browned. Add eggs and cook for 2 minutes, stirring constantly. Remove from heat. In a large bowl, combine half of the potatoes, half of the sausage mixture, and half of the potatoes and sausage mixture. Stir to mix. Add half of remaining potatoes, half of remaining sausage mixture, and half of remaining potatoes to potato mixture in bowl, stirring to mix well. Transfer potato mixture to a large baking dish or 9-inch cast-iron skillet. Repeat with remaining potato mixture, sausage mixture, and potatoes. Bake, uncovered, for 20 to 25 minutes, or until mixture is set. Sprinkle with Salsa and grated cheese and serve immediately. SERVES 10 ### Salsa **1 medium onion, minced** **1 red bell pepper, seeded and chopped** **1 small fresh jalapeño pepper, seeded and chopped** **2 cloves garlic, minced** **2 teaspoons salt** **1 teaspoon black pepper** **¼ cup fresh basil** **1 teaspoon dried oregano** **¼ cup olive oil** **1 to 2 limes, juiced** **¼ cup finely chopped cilantro** In a medium bowl, combine all of the ingredients, stirring to mix well. Cover and refrigerate for 3 to 4 hours to allow flavors to blend. Use as needed. MAKES ABOUT 1 ¼ CUPS * * * **Joe's Bar and Grill** _1113 2nd St., Eau Claire, WI 54703_ _715-356-2788_ **DAD'S PEPPERONI** Sweet Italian sausage, hamburger, onions, peppers, garlic, and black pepper made the famous pepperoni served at Joe's. # ## CORN BREAD AND CHEESE **1 batch of Fresh Tomato Salsa (page )** **1 cup all-purpose flour** **2 cups yellow cornmeal** **2 to 3 tablespoons sugar** **2 teaspoons baking powder** **1 tablespoon salt** **1 teaspoon freshly ground black pepper** **4 cups milk** **8 tablespoons (1 stick) unsalted butter** **2 large eggs** **¾ cup freshly grated Parmesan cheese** **Toppings, for serving** Preheat oven to 425°F. In a large bowl, combine salsa and 2 cups flour, stirring to mix well. In a medium bowl, combine remaining 1 cup flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to mix well. In a large stockpot, combine milk, butter, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Remove from heat. Add half of the flour mixture, whisking constantly. Stir in half of the cheese. Whisk to mix. Repeat with remaining flour mixture and cheese. Pour mixture into a 9-inch cast-iron skillet. Pour salsa mixture on top. Bake, uncovered, for 20 to 25 minutes, or until a knife inserted in center comes out clean. Remove from oven and sprinkle with remaining cheese. Serve immediately, with additional toppings, if desired. SERVES 10 **Note:** To store and reheat leftovers, cover and refrigerate. Reheat at 350°F for 20 to 25 minutes. ## LOS ANGELES-STYLE CHEESE CAKES 2 ¾ cups white cornmeal ¼ cup all-purpose flour 2 teaspoons baking powder 1 ¼ teaspoons salt 3 to 4 tablespoons sugar 1 teaspoon freshly ground black pepper 2 teaspoons dried parsley 3 large eggs, lightly beaten 2 cups whole milk 2 cups shredded Monterey Jack cheese **Hot sauce, for serving** In a large bowl, sift cornmeal, flour, baking powder, salt, sugar, pepper, and parsley. Add eggs and milk, mixing well. Add half of cheese. Mix well. Mix in remaining cheese. Pour batter into an 11-inch cast-iron skillet and bake, uncovered, for 40 to 45 minutes, until golden brown and a knife inserted in center comes out clean. Serve hot with hot sauce. SERVES 12 TO 14 # ## BAKED APPLE FILLED DOUGHNUTS _Doughnuts are a part of family tradition in our home. When it was time to buy doughnuts, my dad was always very careful to take a look at the ingredients before choosing a flavor._ _The first two doughnuts I remember eating were homemade, and they did not disappoint. This is a new twist on the basic doughnut. Instead of using a pastry blender to mix the doughnuts, we mix them by hand. Although these are a healthier version, they are so good, I'm not sure you'll mind._ **2 teaspoons active dry yeast** **1 cup warm water** **1 teaspoon salt** **2 teaspoons granulated sugar** **3 to 5 cups all-purpose flour** **3 to 5 tablespoons oil** **1 teaspoon baking powder** **2 cups apple juice** **Topping** **2 tablespoons butter, melted** **½ cup granulated sugar** **¼ cup packed light brown sugar** **1 egg** **4 medium apples, peeled, cored, and sliced into wedges** **8 packets (7 to 8 grams) sugar substitute, crushed** **1 teaspoon cinnamon** **Powdered sugar, for serving** **Maple syrup, for serving** **Cinnamon sugar, for serving** **Butter, for serving** In a large bowl, mix yeast, water, salt, and granulated sugar. Set aside for 10 to 15 minutes to proof. Add 3 to 5 cups flour, oil, and baking powder to yeast mixture. Knead well to mix, adding a little more flour if dough is too sticky to handle. Place dough in a greased bowl and cover with plastic wrap. Allow to rise for 1 to 2 hours at room temperature, or until doubled in size. Preheat oven to 375°F. Pour apple juice into a large stockpot. In a small bowl, combine sugars and egg and beat with an electric mixer for 1 minute. Place apples in a 9-inch cast-iron skillet and add half of the apple mixture. Mix to coat. Repeat with remaining apple mixture. Remove dough from bowl and pat it down into a 15-inch circle. Cut into 16 triangles, starting with the triangle at the bottom of the doughnut shape and working up to the top. Place doughnuts in the apple mixture in skillet, cover, and bake for 20 to 25 minutes. Meanwhile, in a small bowl, mix together crushed sugar substitute and cinnamon. Brush melted butter over the hot doughnuts and sprinkle evenly with cinnamon mixture. Place on a wire rack and let cool for 10 to 15 minutes. Dust with powdered sugar and maple syrup, if desired. Serve with butter and cinnamon sugar. SERVES 10 ## CINNAMON ROLLS _These rolls are perfect for breakfast or a snack, or you can even serve them at dinner with dinner. I like to keep rolls in my freezer and pull them out to enjoy when I need a quick and easy breakfast, dessert, or snack._ **1 ½ teaspoons active dry yeast** **1