40 Retro Wisconsin Supper Club Recipes (2024)

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Updated: Feb. 09, 2023

Time to mix up an old-fashioned and enjoy these Wisconsin supper club recipes.

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Brandy Old-Fashioned Sweet

The brandy old-fashioned isthe Wisconsin supper club drink. This version is sweeter than a traditional old-fashioned thanks to extra cherries and a splash of lemon-lime soda. It’s just the drink to sip as you enjoy a relish tray. For a refreshing twist you can make at home, try this Frozen Brandy Old-Fashioned recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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2/40

Beef Steaks with Blue Cheese

My guests often ask for this winning recipe and are surprised at how simple it is to prepare.

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Wedge Salad with Blue Cheese Dressing

A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island

4/40

Garlic-Butter Steak

Made in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia

5/40

Shrimp co*cktail

During the ’60s, shrimp co*cktail was one of the most popular party foods around. And it is still a crowd favorite and a must-try Wisconsin supper club recipe. It’s the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California

6/40

Classic French Onion Soup

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

7/40

Broiled Lobster Tail

No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you’re near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa

8/40

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I make this recipe for just my husband and myself. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu. —Denise McNab, Warminster, Pennsylvania

9/40

Caesar Salad

This crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It’s a fantastic salad to perk up any spring or summer meal. —Schelby Thompson, Camden Wyoming, Delaware

10/40

Classic Creme Brulee

My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished preparing their own desserts by “broiling” the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California

11/40

Horseradish Deviled Eggs

People say "Wow!" when they taste these flavorful, tangy horseradish deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied when I serve these eggs. —Ruth Roth, Linville, North Carolina

12/40

Lemon-Batter Fish

Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters. —Jackie Hannahs, Cedar Springs, Michigan

13/40

Lava Chocolate Cakes

True decadence at its best, these chocolate lava cakes created by the Taste of Home Cooking School feature a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners’ sugar, you’ll want to lick the plate clean!

14/40

Roasted Brussels Sprouts with Bacon

There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Oven temps vary, so keep an eye on them to make sure they get crisp but don’t burn. —Karen Keefe, Phoenix, Arizona

15/40

Salt-Encrusted Prime Rib

Restaurants have nothing on this salt-crusted prime rib recipe. For a true meat lover, it’s very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California

16/40

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

17/40

Merlot Filet Mignon

Although this is such a simple recipe, you can feel confident serving it to any guests. The rich sauce adds a touch of elegance. Just add a salad and rolls. —Jauneen Hosking, Waterford, Wisconsin

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Quick Cream of Mushroom Soup

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

19/40

Grasshopper

A grasshopper is the perfect dessert co*cktail. It’s creamy and rich with refreshing minty flavor, plus it has all the retro fun to help celebrate any occasion. —Taste of Home Test Kitchen

20/40

Cast-Iron Skillet Steak

If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Dairy Freed

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Mashed Red Potatoes

These simple yet satisfying chunky mashed potatoes are rich enough to stand on their own—but a big pat of butter on top sure never hurts. —Taste of Home Test Kitchen

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Traditional Cheesecake

Here’s a delicious classic cheesecake that tastes great alone or with any number of garnishes. Use this basic recipe as a palette for your creativity!

23/40

Duck Breasts with Apricot Chutney

When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen

24/40

Crispy Fried Onion Rings

We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Savory Stuffed Pork Chops

Wisconsin supper club recipes are so much more than steaks! Stuffed pork chops are a perennial Midwestern favorite. —Rebecca Nossaman, Ballwin, Missouri

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Basil-Butter Steaks with Roasted Potatoes

A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen

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Tom Collins

This Tom Collins co*cktail has been popular for a long time, but the origin of the name is still up for debate. Some think it was named after a sweet gin called Old Tom, and others believe the drink was named after the bartender who invented it. —Taste of Home Test Kitchen

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Grilled Lamb with Mint-Pepper Jelly

I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! —Lori Stefanishion, Drumheller, Alberta

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Grilled Ribeye Steaks

In summer, I love to marinate these steaks overnight, then grill them for family and friends. When the weather is not as nice, the grilled ribeye steaks can be cooked under the broiler instead. —Tim Hanchon, Muncie, Indiana

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Bloody Mary

Horseradish makes this the best Bloody Mary recipe we’ve tasted. Without the horseradish, you’ll have a more traditional Bloody Mary, and without the alcohol, you’ll have a Virgin Mary. Serve with a stalk of celery, dill pickle spear or olives. —Taste of Home Test Kitchen

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Green Beans Amandine

It’s hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan

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Honey Walleye

In Minnesota and Wisconsin, walleye is abundant. You’ll find this fish on many supper club menus. —Kitty McCue, St. Louis Park, Minnesota

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Best Ever Stuffed Mushrooms

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado

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Grilled Lobster Tails

I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri

35/40

Spice-Crusted Steaks with Cherry Sauce

If you’re hosting meat lovers, these impressive cast-iron skillet steaks are guaranteed to please. They’re perfect for a special-occasion dinner without too much fuss. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

36/40

Cobb Salad

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. This salad has mad its way onto menus everywhere including steakhouses and Wisconsin supper clubs. Here’s a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen

37/40

Grilled Salmon Fillet

Growing up on a family-owned resort, I was expected to help around the kitchen. This grilled salmon fillet recipe became my specialty. —Paul Noetzel, Grafton, Wisconsin

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Flourless Chocolate Torte

Here’s the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners’ sugar. —Kayla Albrecht, Freeport, Illinois

39/40

Brandy Slush

This slush with a hint of citrus keeps you cool on hot summer days. It’s also one of our favorite Wisconsin supper club recipes. —Taste of Home Test Kitchen

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Air-Fryer Breaded Shrimp

These quick air-fryer shrimp are so good you won’t even miss the fat! Eat them alone with co*cktail sauce or put them on a salad or sandwich. —Rashanda Cobbins, Milwaukee, Wisconsin

Originally Published: December 15, 2017