“Carole always thinks of others ahead of herself and is an absolute blessing to our parish and our community here in Lake Geneva,” said Shelly Bergsma, of the St. Francis de Sales parish office.
In photos: A look back at the Riviera including the old water toboggan slide
The old Lake Geneva toboggan water slide
A look at the old water toboggan slide that used to be in Lake Geneva where the Riviera is now. This photo is on display at the Geneva Lake Museum.
Geneva Lake Museum archive
Riviera Marquee
The Riviera used to have a marquee listing the bands and entertainment playing there.
Geneva Lake Museum archive
Watch now: The history of Lake Geneva's riviera
The old water slide
A look at Lake Geneva’s old water slide that used to be where the riviera is now.
Geneva Lake Museum archive
Riviera under construction
Here the Riviera is shown under construction in this photo. Historian Patrick Quinn used to work at the American Legion Canteen during the summers from 1950 to 1960.
Geneva Lake Museum archive
Riviera Beach
An undated photo of Riviera Beach.
Geneva Lake Museum archive
Riviera 1932
A photo of the Riviera from 1932.
Geneva Lake Museum archive
A look inside the Riviera
These are restored photos of the inside of the riviera on display at the Geneva Lake Museum.
Geneva Lake Museum archive
The Riviera bands
A part of the display at the Geneva Lake Museum shows some of the bands who played at the Riviera through the years.
Geneva Lake Museum archive
Riviera Menu
Geneva Lake Museum archive
Riviera Menu
Geneva Lake Museum archive
The Riviera
Geneva Lake Museum archive
Carole’s famous sour cream enchilada recipe
In 1989 Carole Nevin’s sour cream enchilada recipe was featured in the Lake Geneva Regional News.
Here it is for those who missed it:
1 ½ pound chicken breast
2 cans of cream of mushroom soup
1 cup sour cream
½ teaspoon minced onion
1 4 ounce can green chilies
1 dozen large flour tortillas
1 cup shredded cheddar cheese
Boil the chicken until tender. Remove skin and bones and cut into bite-sized pieces. Or use a rotisserie chicken to save time. Mix sour cream, soup, onion and chilies together. Have tortillas at room temperature. Put about ¼ cup chicken pieces and 2 TB soup mixture on one tortilla. Roll up and place seam side down in greased baking dish. Pour remaining soup mixture over enchiladas. Top with cheese. Bake at 350 degrees for about 30 minutes. Serve hot. Serves 4-6.
“Carole always thinks of others ahead of herself and is an absolute blessing to our parish and our community here in Lake Geneva,” said Shelly Bergsma, of the St. Francis de Sales parish office.
