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ILLINOIS COOKBOOK

Author:  GWP

ISBN:  978-1-885590-56-5

Pub Date:  5/8/1900

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Enjoy the flavors of Illinois! Over 100 recipes that celebrate Illinois. Reuben in the Round, Pork Medallions in Herb Sauce, Autumns Swiss Supper, Carrot Souffl, Sky High Honey Biscuits and Rhubarb Cream Pie, to name just a few. Includes fascinating facts and trivia.
 
SAMPLE RECIPE
Scottish Eggs with Dijon Sauce
Our Bed and Breakfast is in a 113-year-old renovated barn that has been kept as authentic as possible. Scottish eggs are often found in Scottish 'pubs.' There, they are often deep-fried and served cold! We changed things a bit and serve them hot to our guests.
-Karen M. Sharp -The Barn of Rockford Bed & Breakfast, Rockford

3/4-1 lb. GROUND SAUSAGE
1/2 cup dried BREAD CRUMBS
1 EGG
2-3 Tbsp. chopped ONION
1 Tbsp. dried PARSLEY
1/4 tsp. SALT
1/2 tsp. SAGE
1/4 tsp. THYME
4 HARD-BOILED EGGS, shelled

Combine all ingredients, except eggs, in a bowl. Divide the mixture into fourths. Take one fourth, lay it in your hand and flatten until it is large enough to surround a boiled egg. Place egg in flattened mixture, seal well and place in a baking dish. Cover and bake at 350 for 45 minutes to an hour. Remove cover the last 10 minutes or so to brown. Serve with Dijon Sauce.

Dijon Sauce
2 Tbsp. DIJON MUSTARD
1-2 Tbsp. SUGAR
1 1/2 Tbsp. VINEGAR
1/2 tsp. SALT
1 tsp. chopped FRESH DILL, less if dried
1/3 cup CANOLA OIL

Whisk together the first 5 ingredients. Gradually whisk in the oil. Pour into a glass jar. May be refrigerated up to 5 days.
 

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