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Swain Post Recipes

Is there a recipe your group makes every time you come to Swain Post? Or maybe you just have a favorite recipe of your own. Share your ideas! These are recipes from our guests.

English Toffee

2 1/4 c. sugar

pinch of salt

1 lb. butter, not margarine

1/2 lb. milk chocolate bar

3/4 c. ground pecan pieces


Use a heavy skillet over medium high heat. Melt butter in skillet, then add salt and sugar. Stir constantly until mixture becomes caramel colored. Spread in 11X17 unbuttered cookie sheet. Break up chocolate bar and evenly place pieces on hot toffee. After chocolate melts spread with a spatula. Sprinkle ground pecan pieces over top. After cool, break toffee into pieces. --Bob Mayfield *Iowa

Fish Chowder


1 Large Can of Tomato Soup.

2 cans non sweetened evaporated milk.

Combination of Vegetables:







    Green Beans


    Walleye or Northern Pik


Cube Fish into one inch chunks

Brown appropriate vegetables in skillet with butter.

Boil fish in pot until flaky.

Blend fish, can and browned vegetables, soup, and milk into large pot and heat.

Serve and Enjoy. --Roger Bernard *Kansas

Crouton Chicken

1 Bag any flavor croutons

4 Frozen boneless skinless chicken breast

1 Can cream of mushroom soup

1/2 Can milk

4 Slices swiss cheese (or any cheese you like)

1 Stick of butter

Place 4 frozen (do not thaw) chicken breast in an 8X8 pan, put a slice of cheese on the top of each piece of chicken, mix 1 can of cream of mushroom soup and 1/2 of milk together, pour over chicken. Crush the croutons in the bag, melt a stick of butter in a small sauce pan, mix melted butter and croutons together, pour over the top of chicken. Bake at 350 for 1 hour. Jessica Kempker *Iowa & Swain Post Camp

Oven Fried Potatoes

4 Large Potatoes, unpeeled

1/4 Cup Vegetable Oil

1 Tbsp Parmesan Cheese, Grated

1/2 tsp salt

1/4 tsp garlic salt

1/4 tsp Paprika

1/8 tsp Pepper

Wash unpeeled potatoes, cut into wedges. Place skin side down in 9X13" Pan. Combine rest of ingredients and brush over potatoes. Bake in 375 degree oven for 1 hour, brushing with oil mixture every 15 minutes. Turn potatoes skin side up last 15 minutes. Serves 4-6 Nonnie Bartholomew *Dunkerton, Iowa

Make Your Own Self Rising Flour

Sift Together;

3 1/2 Cups All Purpose Flour

1 3/4 tsp baking powder

1 3/4 tsp baking soda

1 3/4 tsp salt

Use in any recipe that calls for self rising flour. Nonnie Bartholomew *Dunkerton, Iowa

Raspberry Horseradish Sauce (Great for Pork)

2 Parts Raspberry (Blackberry, Strawberry) Jam

1 Part Prepared Horseradish

Mix together, Serve with Pork loin, chops, or any meat. Hudson Group *Iowa

Tim's Traveling Chili

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy


2 (28 ounce) cans diced tomatoes with


1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and


1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g.


1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 package shredded Cheddar


When traveling I put all of the spices together and crycovac them and also the vegetables in separate cryovacs. Do not put the spicy peppers in with the mild vegetables

I cook this every time our group go's to Canada!.


1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Tim Kates * Kansas


3# venison cut into strips

1/2 cup sugar

1/2 cup soy sauce

1/4 cup corn oil

3tbsp ground sesame seeds

1 bundle chopped green onions

1tsb garlic salt

1 tsp black pepper

Marinade overnight and grill to taste

Corn oil blends(and tastes) best for marinade,. I also crush the Sesame seeds to maximize flavor. Also have found that there is a Sesame Butter called Tahini

that can be found in Health Food at Hy Vee. I have found that it pays to cut the strips long and wide enough that they won't fall through the grill slots.

Transforms venison, women like it. Last batch I did, I quadrupled and barely got it off the grill before it was consumed.

Leftovers.(if you are lucky enough to have some).Put in zip-lock baggie with a little marinade

Poke a couple of holes, nuke to warm up. It's even better. Al McAlpin * Cedar Falls, Iowa

Walleye Au Gratin

2-4 Walleye Fillets

1/2C Parmesan Cheese

1/4C Butter, Softened

3TBS Mayo

3 Green Onions, Finely Chopped

1/4tsp Worcestershire Sauce

Dash of hot Sauce (Franks)


Mix everything except fish thoroughly, preheat broiler.

Meanwhile, poach fish in a skillet of simmering water, 4-5 minutes

Gently lift fillets from water with a slotted spoon or spatula and set aside.

Place fillets in a baking dish or sheet pan.

Spread 2 TBS cheese mixture over each fillet.

Broil for 2-3 minutes until browned and fish flake easily with fork. Steve Rathbun *Iowa

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