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These are just some of the recipes we feel best represent Michigan Cuisine. We've either received permission to use these recipes or developed them ourselves. As these recipes will be in the book we're working on, "Michigan Cuisine, A Semi-Exhaustive Guide", what you see here is how they currently look within the book project itself, complete with current page numbers.

You may need to download and install Adobe Acrobat Reader to view these recipes:

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  • Eggs In A Frame
    Dave's dad, Erwin Liske, learned this recipe from a gentleman by the name of Larry Hagemaster. Erwin and Larry worked together at the General Motors stamping plant in Grand Blanc, Michigan, until Mr. Hagemaster passed away at the tender age of 40. In his early 80s now, Grandpa Erwin still makes this for breakfast each and every Wednesday morning for Grandma Joyce (after they complete a few games of Solitaire with real cards) and whoever else might be in the Liske house at the time.

  • Dave's Omelet Tutorial (above, far left)
    A lot of people like omelets, and there are literally thousands of restaurants in Michigan that serve probably hundreds of different varieties of omelets. It's one thing to order a nice one from a restaurant, and another entirely to make restaurant-quality omelets at home. But really, it's not all that difficult. There are a few tricks to it that, once you know them and keep them in mind, will help you make a fluffy yellow omelet every time. And as for variations, there are simply no limits to them. A sour cream and dill omelet with seafood?? Absolutely! This tutorial also includes instructions on making "Tortilla Española", an authentic Spanish omelet, from Marta Cruz-Sojo. From the Andalusia province of Spain, Marta is an artist, student, and elementary Spanish instructor at the University of Michigan in Ann Arbor who, like so many other Spaniards (and similar families of Mexican descent) over the past century or so, calls Michigan their second home.

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  • Almost Flint-Style Coney Sauce (above, third from right)
    Angelo's Coney Island in Flint has created such a unique coney that other restaurants order the sauce and serve up what's known as a "Flint-style coney". Eric and Fern Lindahl, Dave's mom's aunt and uncle, ate at the original Angelo's restaurant for dinner on a regular basis. This is Fern's recipe for a coney sauce that's quite similar to Angelo's. If you can't get to Angelo's, try this one.

  • Ground Bologna Sandwich Spread (above, second from left)
    This lunchtime and picnic favorite is available by the pound in just about every deli and butcher shop in the midwest. It's simple to make: kids absolutely love helping grind the Koegel's ring bologna in the meat grinder. A lot of the ingredients don't actually need to be measured. This is one recipe you can make ingredient-by-ingredient, tasting as you go, creating your own flavor, using different brands and various flavors of each of the ingredients.

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Snack & Fair Foods

  • Michigan Corndogs
    What differentiates a Michigan corndog from its southern cousin? Our recipe combines the snap of a Koegel Vienna with the sweetness of Jiffy corn muffin mix, adding just enough ground mustard into the mix to make this corndog more a cousin of a Flint-style coney. Using the Jiffy mix makes this recipe simple enough for younger kids to help with. Still, you should let the kids assemble the corndogs and let the adults do the frying. This recipe was used to cook 50 corndogs a few at a time to order in a home deep fryer at a yard sale in July 2006. As the day went on, with the temperature of the deep fryer becoming more consistent and some of the batter resting even longer, the corndogs just kept getting better.

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Soups & Stew

  • Michigan Bean Stew
    No one's quite sure where this creation came from or who originated it but it's serious comfort food at its best. It's also extremely flexible. Don't like a certain ingredient or like one of them a bit more than others? Experiment with some of the suggestions in the Notes, or add something that's your own idea. Great for fall or winter meals with a nice big steaming mug of rich hot cocoa, this bean stew is a comforting warm-up. You might even drop off to sleep afterward. It's that soothing.

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Salads & Sides

  • German-Polish Roasted Potato Salad (above, far right)
    Our own signature dish, with suggestions and such from the staff of the Frog Leg Inn in Erie, Michigan. This is a rich and hearty "stick to your ribs" German potato salad prepared using Polish cooking techniques. Roasting the potatoes and peppers, and grilling the onions, makes for an amazing flavor. This potato salad rather well-liked among those who originally tried it. In fact, some people who said they generally don't like potato salad really like this one. This takes a lot of time to put together but the responses make it worth the effort.

  • Beer Batter Onion Rings & Spicy Dipping Sauce (above, third from left)
    Onion rings are a staple in restaurants all over the state of Michigan and elsewhere. This classic recipe produces onion rings similar to those found in bars, which many people try to duplicate. In this version of this recipe, we also add the following recipe for a sauce to dip the onion rings into. This sauce starts out slightly sweet, and then, thanks to a wonderfully-rich hot sauce from Aerosmith guitarist Joe Perry, there’s just a bit of a powerful “kick” ...

  • Five Bean Salad
    Ok, so some of these "beans" are actually legumes. This classic was one of the first dishes Dave enjoyed making, and still makes to this day. Five bean salad is simple to make and a lot of Michiganders, including kids, really enjoy it when it's done right. It's a very common dish in Michigan for family reunions and other events. Variations are numerous and quite a few are listed in the Notes. This salad must be made at least one day in advance so the proper flavor can develop.

  • Baked Apple Macaroni & Cheese
    This modification of a classic recipe for baked macaroni and cheese is the result of a happy accident, which is described at the end of the recipe. Did you ever dip apples into a cheese sauce in a fondue pot? Or top a piece of warm apple pie with a pile of shredded cheddar cheese? If so, then you’re well on your way to enjoying this dish. We’ve developed it with flavors directly from the Michigan area, complete with Wisconsin and Pinconning, Michigan, cheeses, and Michigan apples.

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  • Whitefish-Stuffed Salmon
    Seldom will you find one fresh-water fish stuffed with another. But the rich flavor of salmon combines well with the lightness of baked whitefish. We added the sweetness of cornbread and Hollandaise sauce, along with some fresh thyme and herbs, serving it on the great texture of wild and long-grain rices, and the crispness of Michigan asparagus to create a dish even people who don’t like fish seem to enjoy. As with many dishes, this is one you can experiment with to create a number of variations.

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  • Sweet Meat & Apples
    This is an interesting way to prepare ground Michigan beef, fresh pork sausage, or some variety of venison taken during a hunt. If the ground meat or sausage is browned until it's just barely still pink before adding the apples, the flavor is even better. Three different varieties of apples are used to give the meat a sweet flavor during cooking. Garnishing with apple wedges and the roast apple & onion relish from American Spoon Foods really punches up the flavors.

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  • Old-Fashioned Peach Cobbler
    This simple recipe has stood the test of time, from when Dave's mom Joyce first started making it when she was a kid in the 1930's (Dave's not quite sure who she learned it from), to his own kids making it themselves today. The kids do make mistakes in reading recipes (one young man once used 1/4 cup salt instead of 1/4 tsp salt), but that's a good way for them to learn to pay attention to details.

  • Old-Fashioned Rhubarb Pie
    Contributed by Dave’s mom Joyce and sister Barb, this recipe for rhubarb pie has been around for quite a long time, possibly a century or so. It’s quite simple to make and, if care is taken, will come out perfectly almost every time. If you’ve never tried a freshly-baked, still-warm piece of rhubarb pie topped with ice-cold whipped topping, here’s your chance.

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