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Published: July 01, 2008 05:06 pm
Cookbook Corner: ‘Our Daily Bread’ offers cooking wisdom, new recipes
Originally published in the June 27, 2008, print edition.
By Sarah Johnson
The glory of buying a church cookbook is that you get the cooking wisdom of the ages alongside the exciting new stuff. And you get tons of each so you can browse ingredient lists and prep times to suit your fancy.
An admirable example is “Give Us This Day Our Daily Bread” published by St. Paul Lutheran Church in Lester Prairie. It’s thick and sturdy and loaded with recipes and essential kitchen information. It combines a 1968 cookbook with a whole slew of new recipes, making it a real heavyweight. A few of the hundreds of recipes are printed here to get you started.
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You can use store-bought tomatoes for the next dish, but I would highly recommend waiting a bit until the local ones are available, whether from a garden or your farmers market. These juicy ruby spheres haloed with a buttery, cheesy crumb topping can serve either as a side dish or at the place of honor on your plate.
Almond Crumb-Baked Tomatoes
Submitted by Joyce Burandt
3 medium tomatoes, cut in half
1/4 cup mayonnaise or salad dressing
2 tablespoons dairy sour cream
1/8 to 1/4 teaspoon dried dillweed
1/3 cup margarine or butter
1/2 cup dry seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, chopped
In a small bowl, mix mayonnaise, sour cream and dillweed. Cover and refrigerate. Heat oven to 375 F. In a small sauce pan, melt margarine over medium heat. Remove from heat. Stir in bread crumbs, Parmesan cheese and almonds. Place tomato halves, cut side up, on broiler pan. Sprinkle crumb mixture evenly on tomato halves. Gently press mixture on top of tomatoes. Bake until base of tomatoes can be pierced easily with a fork and crumbs are light brown, 20 to 25 minutes. Serve with mayonnaise topping. Makes six servings.
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For a super-colorful, super-flavorful salad this summer, grab some super-fresh locally grown produce — cabbage, carrots, tomatoes, peppers and onions — chop it all up and marinate it in a homemade tangy-sweet sauce. This recipe makes enough for a crowd, but you can eyeball the ingredients downwards to make smaller batches. Feel free to add or subtract suitable vegetables as the growing season advances: You can add green beans, for instance, instead of the green tomatoes. This chopped salad keeps a long, long time in the refrigerator.
Raw Relish (1968 recipe)
Submitted by Mrs. Wallace Dibb
2 heads of cabbage
8 carrots
1 bunch of celery
8 green tomatoes
4 red peppers
4 green peppers
12 onions, medium size
Run through food chopper and add 1/2 cup salt. Let stand 2 hours, then drain.
Mix:
3 pints vinegar
6 or 7 cups sugar
1 tablespoon celery seed
1 tablespoon mustard
Let mixture come to a boil. Let cool, then pour over well-drained relish. Mix. Put in jars and keep in refrigerator.
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The advent of warm weather doesn’t have to mean the end of lasagna season — you just lighten it up with tender seafood and a silken cream sauce. This recipe goes all out on the gooey cheeses.
Jody’s Seafood Lasagna
Submitted by Amy J. Schultz
8 lasagna noodles
1 cup chopped onion
1 tablespoon margarine
8 ounces cream cheese
1 1/2 cups cottage cheese
1 beaten egg
2 teaspoons basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans cream of mushroom soup
1/3 cup milk
1/3 cup white wine
1 pound cooked shrimp
1 package imitation crab
1/4 cup Parmesan cheese
1/2 cup shredded cheddar cheese
Cook noodles and drain. Grease a 9-by-13-inch pan. Put four noodles on bottom of pan. Cook onion in margarine until tender. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half of mixture on top of noodles. Combine soup, milk, white wine, shrimp and crab. Spread half of mixture over cottage cheese layer. Repeat layers once. Sprinkle with Parmesan cheese. Bake at 350 F, uncovered, for 45 minutes. Top with shredded cheddar cheese and bake three more minutes. Let stand 15 minutes before serving.
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Rhubarb was called the pie plant by early settlers, and a strange vegetable it is indeed. I can’t think of a single person who doesn’t like rhubarb, regardless of what the heck it is. You can make an elegant dessert with it in very little time if you follow this recipe.
Rhubarb Custard Torte (1968 recipe)
Submitted by LaVonne Lempher
Crust:
1/2 pound butter
2 cups flour
2 tablespoons sugar
Mix like pie crust and pat in bottom of 9-by-13-inch pan. Bake 15 minutes in a 350 F oven.
Filling:
8 cups rhubarb, cut fine
1/2 teaspoon salt
9 egg yolks beaten with 1 cup cream
3 cups sugar
6 tablespoons flour
Pour over baked crust and bake 45 minutes in a 375 F oven.
Topping:
Beat 9 egg whites. Add 1 cup sugar, 1 teaspoon vanilla and 1/2 teaspoon salt. Spread over custard and bake until golden in a 350 to 375 F oven.
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Moist and tender, these cake-like carrot/squash cookies are wonderful still warm from the oven. The orange-scented frosting makes them divine. Frost while warm and eat them up in one sitting as my family did: four out of four yums! I used carrots, and my carrot cake lovers were on cloud nine.
Carrot or Squash Cookies (1968 recipe)
Submitted by Mrs. Lena Wroge
3/4 cup shortening
3/4 cup sugar
1 cup cooked, mashed carrots or squash
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
Cream together the shortening, sugar and carrots or squash. Sift together the flour, baking powder and salt. Add to the creamed mixture. Add vanilla. Drop by teaspoonfuls on cookie sheet and bake at 375 F. Frost while warm.
Frosting:
1 tablespoon melted butter
1 tablespoon grated orange rind
2 1/2 tablespoons orange juice
Powdered sugar
Mix together the butter, orange rind, orange juice and enough powdered sugar to make a stiff frosting.
To order “Give Us This Day Our Daily Bread”, send $12 plus $3 shipping to St. Paul Evangelical Lutheran Church, 124 Maple St. N., P.O. Box 38, Lester Prairie, MN 55354.
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