Amana Pickled Ham recipe

The University of Iowa Press is making Easter preparation easy for you this year by providing an Easter ham recipe from Lawrence L. Rettig's Gardening the Amana Way. Now all that's left to worry about is where to hide the eggs!

Amana Pickled Ham
4 cups cubed ham
1 large sliced onion
2 cups water
1 cup vinegar

Combine all ingredients and let stand at room temperature for four hours, then refrigerate.

Bon appétit!

Recipe: Minted Peas with Lemon

Minted Peas With Lemon (excerpt from Neighboring on the Air)

1 10-ounce package frozen peas
2 tablespoons butter or margarine
1/2 teaspoon dried mint
1 teaspoon grated lemon peel

Cook peas according to package directions; drain.
Add butter, mint, and lemon peel; toss to coat peas.
Heat through.
Serves 4.

Neighboring on the Air: Cooking with the KMA Radio Homemakers, by Evelyn Birkby

Recipes: Parker House Rolls & Cherry Puffs

Parker House Rolls, Mrs. Marie Vawter

Rub one-half tablespoon of butter and one-half tablespoon lard into two quarts sifted four. Into a well in the middle pour one pint cold boiled milk and add one-half cup of yeast (or one yeast cake), one-half cup sugar and a little salt. If wanted for tea, rub the flour and butter, boil and cool the milk the night before, add sugar, yeast, and salt and turn all into the flour, but do not stir. Let stand over night and in the morning stir up. Knead and let rise till near tea time. Mold and let rise again and bake quickly. To mold, cut with cake cutter, put a little melted butter on one-half and lap nearly over on the other half, place in pan about three-fourths of an inch apart.


Cherry Puffs, Mrs. Kate Wilson

One egg, well beaten, one-half cup milk, butter size of a walnut, one cup of flour, one teaspoon of baking powder. Drop a tablespoon into a buttered cup and into this put two tablespoons of cherries, canned or fresh, then more batter. Steam thirty minutes. This will make four to five puffs. Serve with sauce or cream and sugar.


P.E.O. Cook Book, by David E. Schoonover

Recipes: Cream of Corn Soup

Cream of Corn Soup (from A Cook's Tour of Iowa)

2 slices bacon, finely diced                              2 cups milk
2 tablespoons finely chopped onion                1 teaspoon salt
2 cups frozen or fresh corn                              1/4 teaspoon pepper
2 tablespoons butter                                         2 cups light cream
2 tablespoons all-purpose flour

In a medium saucepan, fry bacon until crisp. Add onion and saute over medium heat until soft. Add corn to bacon and onion and cook until corn begins to brown. Add butter, stir until melted, and then add flour. Cook for 3 minutes. Add milk, salt, and pepper and cook until thickened. Add cream and heat thoroughly. Makes 4 to 6 servings.

From the Mamrelund Lutheran Church cookbook, contributed by Mrs. Lester R. Anderson, Mary Hanson, and Mrs. Lyle Wickstrom.


A Cook's Tour of Iowa, by Susan Puckett