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NEWS STORIES

A Bite of the North: The Checkered ChurnSubmitted: 11/08/2012
Story By Ryan Michaels & Lex Gray

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MERRILL - Fresh, seasonal, and homemade: you can find it all in one place.

At The Checkered Churn in Merrill, the menu changes every day.

That means there's always a new soup, quiche, and sandwich to try.

But customers have their favorites, so owner Kitty Gartman shared some recipes with us.

The first is "Merrill's Finest Roasted Corn Chowder," named for a former police chief.

**

"Merrill's Finest" Roasted Corn Chowder
From the kitchen of: The Checkered Churn

2 cups finely chopped bacon
2 cups finely chopped onion
2 cups fresh or frozen corn
sugar to taste
3 tablespoons butter
2 tablespoon flour
1\2 teaspoon salt
1\4 teaspoon pepper
2 cups milk
2 cups half\half
sprinkle of curry powder to taste

Directions: Saute bacon til crisp. Spread onion & corn on baking sheet, sprinkle with sugar and cut butter onto corn & onion. Roast in 350 degree oven til butter is melted and corn starts to crisp.

Put into soup pan with bacon, sprinkle with flour salt & pepper - cook for
five minutes.

Add milk, cook slowly until thickened (do not boil milk).

When thickened, add half & half, warm slowly until creamy, sprinkle with curry powder. ENJOY!

**

Northwoods Spread
From the kitchen of: The Checkered Churn

3/4 cup brown sugar
1/3 cup dijon mustard
3/4 cup canned cranberries
1/4 cup molasses

Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and cook for five minutes, stirring ocasionally. Use as a glaze on chicken, turkey or ham, or as a sandwich spread.




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