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MISSOURI COOKBOOK

Author:  FISC2

ISBN:  978-1-885590-60-2

Pub Date:  10/1/1901

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
A tasty array of Old World and modern-day delights with wide ranging ethnic influences. From German Puff Pancakes to Missouri Sugar Cured Ham and Black Walnut Salad to Blueberry Buckle, this book will tempt your tastebuds while it teases your imagination!
 
SAMPLE RECIPE
Sirloin Salad with Dried Cranberries
- Missouri Beef Industry - Council, Columbia

1 lb. BEEF TOP SIRLOIN STEAK, cut 1-inch thick
1 tsp. KOSHER SALT
2 tsp. coarsely ground PEPPER
2 heads BOSTON LETTUCE, torn into bite-size pieces
1/2 cup BLUE CHEESE, crumbled
1/2 cup dried CRANBERRIES
1/2 cup PINE NUTS, toasted
Dressing:
2 Tbsp. ORANGE JUICE
2 Tbsp. RED WINE VINEGAR
1 Tbsp. OLIVE OIL
2 tsp. HONEY
1 1/4 tsp. DIJON MUSTARD

Rub steak with salt and pepper. Grill over medium-hot coals for 14 minutes for medium-rare doneness. Place lettuce in a large salad bowl or on a platter. Sprinkle with Blue cheese, cranberries and pine nuts. To prepare dressing: In a bowl, whisk together dressing ingredients until slightly thickened. Carve steak at an angle across the grain into 1/4-inch thick slices, cut 2-inches long and place over lettuce. Drizzle with dressing and serve at once.

Serves 4.
 

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