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MINNESOTA COOKBOOK

Author:  FISC2

ISBN:  978-1-885590-44-2

Pub Date:  3/31/1900

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Featuring Minnesota's rich blend of cultures and culinary traditions. Eye-opening breakfast and brunch selections, distinctive soup and salad recipes, savory main and side dishes and delicious desserts. From Zucchini Pancakes to Swedish Almond Rusks, you'll find recipes for every occasion!
 
SAMPLE RECIPE
Wild Rice Pasta Salad
This salad gets rave reviews at potlucks and school fundraisers.
- Anne Morgan - The Secret Garden, Park Rapids

Dressing:
1/3 cup OLIVE OIL
1/3 cup BALSAMIC or WINE VINEGAR
1/2 tsp. BLACK PEPPER
2 cloves GARLIC, minced
2 Tbsp. FRESH BASIL, finely chopped or 1 tsp. DRIED BASIL

Salad:
1/3 cup SUN DRIED TOMATOES or 1/2 cup ROMA TOMATOES
1 cup cooked WILD RICE
1 cup cooked PASTA
1/2 cup chopped RED or GREEN BELL PEPPER
1 Tbsp. thinly sliced GREEN ONIONS
2 Tbsp. CAPERS or marinated ARTICHOKE HEARTS
1/2 cup ripe OLIVES
1/4 cup roasted PINE NUTS, ALMONDS, CASHEWS or SUNFLOWER SEEDS

In a glass jar with a lid, add olive oil, vinegar, black pepper, garlic and basil. Shake well and refrigerate for at least one hour. In a small bowl, add sundried tomatoes and cover with boiling water. Let stand for at least 5 minutes. Drain and slice tomatoes. In a large bowl, add tomatoes, wild rice, pasta, bell peppers, onion, capers and olives. Toss together, add the dressing and stir. Refrigerate at least 4 hours. Sprinkle with nuts just before serving

Serves 4-6.
 

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