Mom Wilson’s Recipes
The recipes for the great tasting foods and sauces listed below have been in the family for six generations and have been shared to all of our valued customers since 1959!
We hope you enjoy these great tasting family recipes and please stop in for even more!
Mom Wilson’s Sausage and Bacon Sauerkraut Bake
- 1 pound of lean ground sausage½ pound bacon, diced
- 14 oz. sauerkraut, drained
- ½ cup cold water
- 6 cups of mashed potatoes
- 2 tablespoons butter
Preheat oven to 350 degrees. Brown sausage and bacon in a large skillet on medium heat; drain excess fat. Return skillet to stove; add sauerkraut and water. Stir to blend. Simmer uncovered over low heat for 1 hour. Pour into a 13x9x2-inch casserole dish; top with mashed potatoes. Dot with butter and bake for 30 minutes. Serve hot.
- 1 cup softened shortening
- 1 ½ cups sugar
- 3 eggs
- 3 ¼ cups flour
- 1 tsp. soda
- ½ tsp. salt
- 1 pint Mom Wilson’s Mincemeat
Cream shortening and sugar. Add eggs. Beat until smooth. Add mincemeat; stir until well mixed. Add flour, soda, and sugar to batter mixture. Drop by teaspoon 2 inches apart on a lightly greased sheet. Bake 10 to 12 minutes at 350 degrees. Makes 4 dozen
Mom Wilson’s Spaghetti Sauce
- 1 good sized onion
- 2 pounds Mom Wilson’s (mild or hot) Italian sausage
- 1 jar spaghetti sauce (your favorite brand)
Brown one good-sized chopped onion. Take hot or mild Italian sausage out of casing and brown. Add spaghetti sauce. Simmer for two hours. To make this a little different, add pieces of baby back ribs cut into two inch pieces. Small size pieces of tenderloin added will make it delicious!
Mom Wilson’s Sauer Kraut Salad
- 1 cup Vinegar
- 2 cups White Sugar1 pound drained Mom Wilson’s Home Made Sauer Kraut
- 1 can drained Bean Sprouts
- 1 cup diced Celery
- 1 cup diced Green Peppers
- 1 cup diced Onions
Heat and dissolve vinegar and white sugar, pour over SauerKraut, add Bean Sprouts, celery, green peppers and onions. Chill 24 hours and serve. Keeps 2 to 3 weeks.
Mom Wilson’s Korned Beef
Put in roaster with rack. Fill water to bottom of rack. Cover and place in oven at 350 degrees. Do not overcook. Test by using fork. If vegetables are added, cook Korned Beef to almost done. Pour off first liquid; add new with cabbage, potatoes, etc. Cook till vegetables are done.