Deli Orders: (262) 522-9611 Fax Your Orders: (262) 522-9612 Business Office: (262) 522-9613
Main | Deli Menu | Catering Menus | Box Lunch / Sandwich Platters Buffet Hors D'oeuvres Platters Catering Request Wedding Cakes | Tortes & Pies | Tasty Recipies | Photos | Press | Promotions | Employment

“Snowman Soup”
also know as
Cream of Potato

“Makes 12 Healthy Servings”
Chef Dan Strackbein
of Rochester Deli, Inc. in Historic Downtown Waukesha

• 2lbs. Russet potatoes, peeled and diced (snowman’s body)
• 1 large carrot, diced (snowman’s nose)
• 2 ribs of celery, diced (snowman’s arms)
• 1lb. bacon, cooked and crumbled (snowman’s eyes and mouth)
• 1 medium onion, diced
• 2 quarts chicken stock
• 1 TBS chopped garlic
• 1 tsp. thyme leaves
• 1 tsp. white pepper (snowflakes!)
• 2 cups half and half
• ½ cup salad oil
• ¼ lb. butter
• ½ cup flour
• salt
  

Heat salad oil in a 5 quart stock pot. Add onion, celery and carrots. Cook until onions are clear, add garlic, thyme. Add chicken stock and potatoes, bring to a boil. Simmer for 20 minutes. Add bacon and half and half. Simmer for 20 minutes. Melt butter in a sauce pan, add flour, cook just 2 minutes.
Add to stock pot, whisk until smoooooooth! Simmer 5 minutes, add salt and white pepper to taste!

Enjoy with your favorite crusty bread for a perfect winter meal!

Dan’s Red Dill Potato Salad
(Serves 6-8)

Combine in a
large bowl:

• 2 lbs. boiled until tender red potatoes (leave peels on). Cut into ½” chunks.
• 4 chopped scallions, greens included
• 4 diced celery ribs
• 1 can pimentos, chopped

Combine the following ingredients:

• ¼ cup cider vinegar
• ¼ cup white sugar
• 1 tsp. salt
• 1 TBS Dill Weed, fresh if available
• 1 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 TBS Cilantro, fresh if available

Toss with the potato mixture

Combine ¼ cup honey mustard, ¼ cup salad oil. Toss with potato mixture.

Garnish with fresh cilantro!

Chef Dan’s Pecan Squares
Our pecan squares are loaded with pecans and our own caramel baked on top of a cookie crust
for a classic Southern treat!

Directions:

• Coat one 9 x 13 nonstick baking pan with baking spray.
• Preheat oven to 350 degrees
  

Combine these ingredients for
the cookie crust:

• 2 cups flour
• ½ cup brown sugar
• 1 cup softened unsalted butter
• ½ tsp. salt
• Press into bottom of baking pan, bake for 15 minutes

Caramel Pecan filling:

• 1 cup unsalted butter
• 1 cup pure maple syrup (2% maple syrup can be substituted if desired)
• 1 ½ cups brown sugar

Bring to a boil for 3 minutes. Remove from heat and add:

• 1 cup heavy cream
• 5 cups pecan pieces
• Pour evenly onto cookie crust and bake for 30 minutes at 350 degrees
• Completely cool before cutting into square bars.

Serves 15

Tip: Wrap one end of each pecan square with parchment paper, arrange neatly on a pretty platter and serve your guests. Store any unused bars in a tightly sealed container.

 

Chef Dan’s Gazpacho Soup
Perfect for summertime
Spanish Style, medium flavor

• 1 - 46 oz.can tomato juice
• 1 cucumber peeled, seeded, diced
• 1 bunch of green onion, diced
• 1 green pepper, diced
• 1 medium poblano pepper, diced without seeds
• 1 cup diced tomatoes
• ½ bunch cilantro
• 1cup diced celery
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 TBS salt
• 1 TBS olive oil
• 1 TBS salad oil
• 1 tsp. Tabasco sauce
• 1 tsp. black pepper
• 1 TBS Worcestershire sauce
• ¼ cup cider vinegar
• ¼ cup sugar
• 1 TBS dill
• 2 tsp. cumin
  

Mix all ingredients together, keep refrigerated

Makes ½ gallon

The Rochester Deli Inc. | 143 W. Broadway, Waukesha, Wisconsin 53186 | ORDER ONLINE