Wisconsin - The Badger State, State flower: Butterfly Violet

1. Black Forest Potato Soup
2. Wild Rice Johnny Cakes with your Green Vegetables
3. Squaw Bread
4. Snowdon Pudding
5. Lemon and Wine Sauce
6. Sauerkraut Salad
7. Veal Scallops with Crab Meat
8. Crabmeat Sauce

Black Forest Potato Soup

1 lb boneless chuck
1 lb potatoes, peeled, halved and sliced
½ lb green beans, cut into 1-inch pieces
3 leeks, well washed and sliced
2 carrots sliced
2 tomatoes, peeled, seeded and sliced
½ celery root, peeled and sliced
7 cups water
2 cups beef broth
Salt and pepper
¼ cup minced chives
¼ cup minced parsley

Using a large kettle or pot, combine the first 7 ingredients. Add the water, broth, salt and pepper and bring the liquid to a boil. Skim the froth from the surface and simmer the soup, covered, for 1-½ hours, or until the meat is tender. Remove the meat with a slotted spoon, cut it into large cubes and return it to the kettle with all the chives and parsley. Season the soup with salt and pepper to taste and serve it with lightly buttered, toasted rye bread sprinkled with freshly grated horseradish.

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