All of us at the University of Iowa Press would like to wish you and your family a happy and safe holiday! Share this holiday cranberry salad recipe from Up a Country Lane Cookbook, by Evelyn Birkby, with your family this season.
Holiday Cranberry Salad
1 pound cranberries
6 unpeeled apples
1 or 2 unpeeled oranges
1 cup sugar
1/2 cup chopped pecans
Wash cranberries. Pick out any unusable cranberries and discard. Wash and core apples and oranges. Grind all the fruits together. Stir in sugar and nuts. Chill, covered, for several hours or overnight. This will keep for a week or more. Excellent as a meat accompaniment. Makes about 8 to 10 servings.
Showing posts with label Evelyn Birkby. Show all posts
Showing posts with label Evelyn Birkby. Show all posts
Monday, December 22, 2014
Friday, December 19, 2014
Baked Squash—from NEIGHBORING ON THE AIR, by Evelyn Birkby
Thinking about trying something new for your holiday dinner this year? Try this recipe from Neighboring on the Air, by Evelyn Birkby.
Baked Squash
Cut the squash in strips after it is peeled. Slice in a baking dish until full. Add 1/2 teaspoon salt and a little water. Put on lid and bake till done. Then add 1/2 cup water, 1/2 cup brown sugar, and 1 teaspoon butter or more. Bake another 20 minutes.
Baked Squash
Cut the squash in strips after it is peeled. Slice in a baking dish until full. Add 1/2 teaspoon salt and a little water. Put on lid and bake till done. Then add 1/2 cup water, 1/2 cup brown sugar, and 1 teaspoon butter or more. Bake another 20 minutes.
Wednesday, December 17, 2014
Betty Jane's Wild Rice with Mushrooms—from NEIGHBORING ON THE AIR, by Evelyn Birkby
Looking for holiday meal ideas? Try Betty Jane's wild rice with mushrooms recipe from Neighboring on the Air, by Evelyn Birkby.
Betty Jane's Wild Rice with Mushrooms
1 cup wild rice
1 cup grated American cheese
1 cup chopped mushrooms
1 cup chopped ripe olives
1/2 cup chopped onions
1 cup hot water
1/2 cup salad oil
1 cup canned tomatoes
Salt and pepper to taste
Soak wild rice overnight; drain and add above ingredients. Cover and bake at 350 degrees for 1 hour. Serves 10 to 12 people.
Betty Jane's Wild Rice with Mushrooms
1 cup wild rice
1 cup grated American cheese
1 cup chopped mushrooms
1 cup chopped ripe olives
1/2 cup chopped onions
1 cup hot water
1/2 cup salad oil
1 cup canned tomatoes
Salt and pepper to taste
Soak wild rice overnight; drain and add above ingredients. Cover and bake at 350 degrees for 1 hour. Serves 10 to 12 people.
Wednesday, November 26, 2014
Dean Adkins's Potato Supreme—from NEIGHBORING ON THE AIR
Happy Thanksgiving from all of us at the University of Iowa Press! We hope you have a safe and happy holiday. We have one last recipe for you to consider for your Thanksgiving meal plans, this time from Neighboring on the Air, by Evelyn Birkby.
Dean Adkins's Potato Supreme
12 large potatoes, cooked and mashed
1 8-ounce package cream cheese
1 pint sour cream
1 1/2 teaspoons garlic salt
Pepper to taste
1 1/2 cups grated cheese (optional)
Combine mashed potatoes, cream cheese, sour cream, garlic salt, and pepper to taste. Put in a baking dish and bake in a slow oven (250 degrees) for 1 hour. Sprinkle grated cheese over the top for the last 10 minutes of cooking.
Dean says, "This can also be cooked on low in the crockpot for a couple of hours or so. It is a good recipe for Sunday go-to-meetin' dinners. It's delicious."
Dean Adkins's Potato Supreme
12 large potatoes, cooked and mashed
1 8-ounce package cream cheese
1 pint sour cream
1 1/2 teaspoons garlic salt
Pepper to taste
1 1/2 cups grated cheese (optional)
Combine mashed potatoes, cream cheese, sour cream, garlic salt, and pepper to taste. Put in a baking dish and bake in a slow oven (250 degrees) for 1 hour. Sprinkle grated cheese over the top for the last 10 minutes of cooking.
Dean says, "This can also be cooked on low in the crockpot for a couple of hours or so. It is a good recipe for Sunday go-to-meetin' dinners. It's delicious."
Monday, November 24, 2014
Black Cherry Salad—from UP A COUNTRY LANE COOKBOOK
Want to try something new this Thanksgiving? Try this black cherry salad recipe from Up a Country Lane Cookbook, by Evelyn Birkby.
Black Cherry Salad
1 3-ounce package cherry gelatin
1 cup boiling water
1 cup cherry juice and water
1 cup black cherries, pitted
1/4 cup chopped nuts
1/2 cup diced celery
Dissolve gelatin in boiling water. Drain cherry juice into measuring cup and add enough water to make 1 cup, then stir into dissolved gelatin. Fold in remaining ingredients and spoon into individual salad molds or pretty glass bowl. Chill until firm. Unmold or serve in bowl with 1/4 cup mayonnaise combined with 1/2 cup whipped topping on the side.
Black Cherry Salad
1 3-ounce package cherry gelatin
1 cup boiling water
1 cup cherry juice and water
1 cup black cherries, pitted
1/4 cup chopped nuts
1/2 cup diced celery
Dissolve gelatin in boiling water. Drain cherry juice into measuring cup and add enough water to make 1 cup, then stir into dissolved gelatin. Fold in remaining ingredients and spoon into individual salad molds or pretty glass bowl. Chill until firm. Unmold or serve in bowl with 1/4 cup mayonnaise combined with 1/2 cup whipped topping on the side.
Friday, November 21, 2014
Jellied Cranberries—from UP A COUNTRY LANE COOKBOOK, by Evelyn Birkby
Thinking of your Thanksgiving dinner plans? This year, try a cranberry sauce that doesn't come in the shape of a tin can from Up a Country Lane Cookbook, by Evelyn Birkby.
Jellied Cranberries
2 cups cold water
4 cups berries
2 cups sugar
Combine berries and water in saucepan and cook until the berries pop. Put through food mill or food processor. Combine pulp and sugar. Boil exactly 5 minutes. Pour into jars. Refrigerate for a short time, or freeze if you wish to store for longer period.
Jellied Cranberries
2 cups cold water
4 cups berries
2 cups sugar
Combine berries and water in saucepan and cook until the berries pop. Put through food mill or food processor. Combine pulp and sugar. Boil exactly 5 minutes. Pour into jars. Refrigerate for a short time, or freeze if you wish to store for longer period.
Wednesday, November 19, 2014
Favorite Rolls—from UP A COUNTRY LANE COOKBOOK
Scrambling to decide what will be on the menu this Thanksgiving? Let us help with this classic dinner roll recipe from Up a Country Lane Cookbook, by Evelyn Birkby.
Favorite Rolls
1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 egg, beaten
3 1/2 cups flour
Scald milk. Remove from fire and add shortening, 1/4 cup sugar, and salt, stir to dissolve, then cool to lukewarm. While this is cooling, combine yeast, lukewarm water, and 1 teaspoon sugar. Let dissolve and bubble for 5 minutes. Add dissolved yeast to cooled milk mixture. Gradually beat in egg and enough flour to make a soft dough. Turn out on floured breadboard. Work in only as much flour as needed, no more; the less flour used, the lighter the rolls. Knead lightly for 3 to 4 minutes. It becomes smooth and elastic (dough has a springy feel). Place dough in greased bowl, turning once to coat all sides. Cover with clean tea towel and let rise in a draft-free place until double (about 2 hours). Punch down and knead on lightly floured board for about 5 minutes. Shape into rolls and place on greased cookie sheet or baking pan. Cover with tea towel and let rise in a warm, draft-free location until double. Bake at 375 degrees for about 20 minutes or until golden brown on top. Turn out on wire cooling rack. If you like a crusty roll, leave as is. If you want a soft crust, brush rolls with butter or margarine when removed from the oven. This is a fine yeast bread for beginners, but it is equally good for experienced cooks. Makes 2 dozen.
Favorite Rolls
1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 egg, beaten
3 1/2 cups flour
Scald milk. Remove from fire and add shortening, 1/4 cup sugar, and salt, stir to dissolve, then cool to lukewarm. While this is cooling, combine yeast, lukewarm water, and 1 teaspoon sugar. Let dissolve and bubble for 5 minutes. Add dissolved yeast to cooled milk mixture. Gradually beat in egg and enough flour to make a soft dough. Turn out on floured breadboard. Work in only as much flour as needed, no more; the less flour used, the lighter the rolls. Knead lightly for 3 to 4 minutes. It becomes smooth and elastic (dough has a springy feel). Place dough in greased bowl, turning once to coat all sides. Cover with clean tea towel and let rise in a draft-free place until double (about 2 hours). Punch down and knead on lightly floured board for about 5 minutes. Shape into rolls and place on greased cookie sheet or baking pan. Cover with tea towel and let rise in a warm, draft-free location until double. Bake at 375 degrees for about 20 minutes or until golden brown on top. Turn out on wire cooling rack. If you like a crusty roll, leave as is. If you want a soft crust, brush rolls with butter or margarine when removed from the oven. This is a fine yeast bread for beginners, but it is equally good for experienced cooks. Makes 2 dozen.
Friday, October 31, 2014
Your Own Maple Syrup—from UP A COUNTRY LANE COOKBOOK
Want a taste of the fall colors? Try making your own maple syrup with this recipe from Up a Country Lane Cookbook, by Evelyn Birkby.
Your Own Maple Syrup
2 cups white sugar
2 cups brown sugar, packed
2 cups white corn syrup
2 cups water
2 teaspoons maple flavoring
Combine ingredients and cook, stirring, until sugars are dissolved and mixture boils. Simmer about 5 minutes. Serve hot on pancakes, waffles, or french toast. Store in covered jar in refrigerator. Makes 5 cups.
Your Own Maple Syrup
2 cups white sugar
2 cups brown sugar, packed
2 cups white corn syrup
2 cups water
2 teaspoons maple flavoring
Combine ingredients and cook, stirring, until sugars are dissolved and mixture boils. Simmer about 5 minutes. Serve hot on pancakes, waffles, or french toast. Store in covered jar in refrigerator. Makes 5 cups.
Friday, July 4, 2014
Robert's Favorite Homemade Ice Cream Recipe
This recipe comes from Up a Country Lane Cookbook, by Evelyn Birkby--just in time for the hottest days of summer!
2 1/4 cups sugar
1/3 cup flour
1/4 teaspoon salt
5 cups milk, scalded
6 eggs, beaten
1 quart half-and-half or whipping cream
1 to 2 tablespoons vanilla flavoring
Combine sugar, flour, and salt in a saucepan. Add scalded milk and cook over medium heat, stirring, until thick. Stir a little of this custard mixture into the beaten eggs, then return all to the hot mixture and cook another minute. Remove from heat and cool. Combine half-and-half or whipping cream and flavoring and stir into cooked mixture. Pour into a 1-gallon freezer can. Put ice and rock salt around the freezer can. Turn the crank until the mixture is frozen, replenishing the ice and salt as needed. This can also be made with an electric ice cream freezer. Makes 32 half-cup servings, but no one wants to stop there, so plan on serving about 16.
2 1/4 cups sugar
1/3 cup flour
1/4 teaspoon salt
5 cups milk, scalded
6 eggs, beaten
1 quart half-and-half or whipping cream
1 to 2 tablespoons vanilla flavoring
Combine sugar, flour, and salt in a saucepan. Add scalded milk and cook over medium heat, stirring, until thick. Stir a little of this custard mixture into the beaten eggs, then return all to the hot mixture and cook another minute. Remove from heat and cool. Combine half-and-half or whipping cream and flavoring and stir into cooked mixture. Pour into a 1-gallon freezer can. Put ice and rock salt around the freezer can. Turn the crank until the mixture is frozen, replenishing the ice and salt as needed. This can also be made with an electric ice cream freezer. Makes 32 half-cup servings, but no one wants to stop there, so plan on serving about 16.
Friday, January 3, 2014
New Year's Eve Pizza recipe
New Year's might be over, but for those of you who aren't quite ready to head back to work, here's one of our favorite New Year's recipes!
New Year's Eve Pizza
Crust
1 package yeast
1 cup lukewarm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 egg, beaten
3 1/2 cups flour
Stir yeast into 1/4 cup lukewarm water. Add sugar and let dissolve. In a bowl combine the rest of the water, salt, olive oil, and egg. Stir in the yeast mixture. Add enough flour to make a dough which can be kneaded. Knead well. Put in greased bowl and cover with a damp towel. Let rise until double. Punch down and refrigerate while you prepare the topping. Remove dough from refrigerator and cut into two parts. Pat each part into a pizza pan, stretching and spreading to cover. Fill and bake immediately. Bake at 425 degrees for 15 to 20 minutes. Makes 2 large pizzas.
Pizza Filling
1 1/2 pounds ground beef
1/2 cup chopped onion
1 to 2 tablespoons olive oil
1 4-ounce can mushrooms, stems and pieces, drained
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon pepper
salt to taste
1/2 pound mozzarella cheese
Parmesan cheese
Brown ground beef and onion in olive oil. Drain off excess fat. Stir in mushrooms, tomato paste, tomato sauce, and seasonings. Remove from fire. Put slices of mozzarella cheese over dough in pizza pans. Spoon half the meat mixture into each pan, covering the cheese. Sprinkle Parmesan cheese over the top. Other meats can be used besides the one given. Freezes well unbaked, tightly wrapped in freezer plastic wrap. Bake, unthawed, until done.
Bon appétit!
Up a Country Lane Cookbook, by Evelyn Birkby
Crust
1 package yeast
1 cup lukewarm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 egg, beaten
3 1/2 cups flour
Stir yeast into 1/4 cup lukewarm water. Add sugar and let dissolve. In a bowl combine the rest of the water, salt, olive oil, and egg. Stir in the yeast mixture. Add enough flour to make a dough which can be kneaded. Knead well. Put in greased bowl and cover with a damp towel. Let rise until double. Punch down and refrigerate while you prepare the topping. Remove dough from refrigerator and cut into two parts. Pat each part into a pizza pan, stretching and spreading to cover. Fill and bake immediately. Bake at 425 degrees for 15 to 20 minutes. Makes 2 large pizzas.
Pizza Filling
1 1/2 pounds ground beef
1/2 cup chopped onion
1 to 2 tablespoons olive oil
1 4-ounce can mushrooms, stems and pieces, drained
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon pepper
salt to taste
1/2 pound mozzarella cheese
Parmesan cheese
Brown ground beef and onion in olive oil. Drain off excess fat. Stir in mushrooms, tomato paste, tomato sauce, and seasonings. Remove from fire. Put slices of mozzarella cheese over dough in pizza pans. Spoon half the meat mixture into each pan, covering the cheese. Sprinkle Parmesan cheese over the top. Other meats can be used besides the one given. Freezes well unbaked, tightly wrapped in freezer plastic wrap. Bake, unthawed, until done.
Bon appétit!
Up a Country Lane Cookbook, by Evelyn Birkby
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