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Visit out FREE RECIPES category. New recipes added.

Old Order Amish Bread p. 56

1 pkg. dry yeast
1/2 cup lukewarm water
1-3/4 cups hot water
1/3 cup sugar
1-1/2 tsp. salt
1/2 cup oil
7-8 cups bread flour

Dissolve yeast in lukewarm water and set aside. Blend hot water, sugar, salt, oil and 2 cups flour in a mixing bowl. Add yeast and 2 more cups of flour. Beat 2 minutes at medium speed. Knead 10 minutes, adding remaining flour until dough is no longer sticky. Cover and let rise until double in volume. Punch down and let rise again. Punch down and form into 3 equal loaves. Place loaves in greased 8-1/2 x 4-1/2-inch loaf pans. Cover and let rise until 1 inch above edge of pans (about 45 minutes). Preheat oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Remove from pans immediately and cool on racks.

See more recipes under "Free Recipes" section.

Spiral bound, 5-1/2 x 3-1/2", 160 pages.
ISBN 978-1932043501
 

Compiled by Larry and Shelly Carroll, an adventurous couple who live in Alaska. Recipes include halibut divan, Lucy''s salmon chowder, squash casserole, summer smoothie, cranberry-orange nut bread, and sourdough pancakes. Book includes a section on Alaska history.

Salmon Sandwich Spread p. 29

Leftover baked salmon fillet, about 1-1/2 pounds
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
2 cups mayonaise

Flake salmon. Combine sweet pickle relish, mustard, and mayonnaise with flaked salmon. Use a spread over bread or crackers.

Halibut Enchiladas p. 8

1-1/2 pounds boiled halibut
1/2 cup mayonnaise
1/2 cup sour cream
1 green pepper, chopped
1 red pepper, chopped
2/3 cup chopped onion
12 soft tortillas
1-1/2 cups shredded Cheddar cheese
1 can mild enchilada sauce

Flake halibut; combine with mayonnaise, sour cream, green pepper, red pepper, and onion. Place equal portions of mixture in tortillas; roll and place in a 9 x 13-inch baking dish. Sprinkle shredded cheese over all and pour the enchilada sauce over cheese. Bake in oven at 325 degrees for 20 minutes. Serves 6.

Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-57216-080-2

Visit The Kodiak Adventures Lodge where the authors live

Revised and expanded edition of two of Penfield''s old favorites: The American Gothic Cookbook, and Recipes From Our Annual Fourth of July Potluck Picnic For Friends and Relations. Artwork by Grant Wood featured throughout. Recipes include marinated mushrooms, cheesy chowder, buffet salad, lemon bread, blintz torte, Stone City hash browns, chili sauce, Granny pie, and more.

Hot German Potato Salad p. 48

3 cups diced, cooked potatoes
4 slices bacon
1 onion, chopped
1/4 cup vinegar
2 Tbs. water
3 Tbs. sugar
1 tsp. salt
Pepper
1 Tbs. minced parsley


Prepare potatoes. Fry bacon, then brown onion in bacon fat. Add vinegar, water, sugar, salt, and pepper and bring to boil. Add potatoes and parsley and toss. Serve hot. Serves 6-8.

Spiral bound, 5-1/2 x 3-1/2", 160 pages.
ISBN 1-932043-52-7

How often have you wondered what to take to a potluck supper or picnic? Is planning a big buffet supper party after a football game such a chore that you want to give up before starting? The answers to these and similar problems may be in this little book. These recipes for appetizers, desserts, hot and cold main dishes, salads and breads were selected with buffets in mind.
They are easily served, many can be made in advance of need, and most do not have to be served either very hot or very cold. There is something for every season and every diet. The recipes are easy to assemble and the ingredients readily available at most supermarkets.
While fresh fruits and vegetables are preferred, frozen or canned varieties can often be substituted. You can double or even triple many of the salad and casserole recipes to serve large groups, as measurements for such dishes are more flexible than those for cakes, cookies and breads. Have fun planning your next party and be prepared to enjoy many compliments from your guests.

**Free Recipe**
Cheese Ring Mold

1 envelope unflavored gelatin
2/3 cup water
1/2 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1/4 cup finely chopped green pepper
1/4 cup finely chopped green onion
2 tablespoons chopped pimiento
1 tablespoon Worcestershire sauce

Soften gelatin in water. In a double boiler, heat gelatin mixture over hot water to dissolve. Add remaining ingredients. Mix well and pour into oiled 4-cup ring or other mold. Chill until set and firm. Turn out onto a lettuce-covered plate. Serve with crackers; provide a small knife for cutting.

Spiral bound, 5-1/2 x 3-1/2", approx. 170 pages. ISBN: 1932043608
 

** New Release 2009 **

This book is a reprint from a 1989 version. As of February 2009, the Centers for Disease Control and Prevention, still reports that heart disease is the leading cause of death and major cause of disability.

In 1989, coronary heart disease remained the major cause of death and disability in the United States and other industrialized countries despite a recent decline in coronary heart disease.

Three thousand eight-hundred and six middle-aged men with high cholesterol levels, participated in a 10-year clinical study of heart disease risk, from a moderate cholesterol-lowering diet based on these recipes. The research was conducted in 12 Lipid Research Clinics located mainly in university medical centers. One of its findings: For each 1 percent fall in cholesterol, a 2 percent reduction in heart attack risk can be expected.

The recipes in this book were gathered, edited and tested under the direction of a committee of Lipid Research Clinic research nutritionists representing the institutions below. Medical Centers cooperated in the Coronary Primary Prevention Trial, a collaborative program of the National Heart, Lung, and Blood Institute.

Cooperating Universities:

Baylor College of Medicine
University of Cincinnati Medical Center
George Washington University
University of California
University of Iowa
University of Minnesota
Oklahoma Medical Research Foundation
Johns Hopkins University
Stanford University
University of Toronto
McMaster University
Washington University, St. Louis
Harborview Medical Center

**Free Recipe**

Oven-Fried Potatoes

8 large unpeeled baking potatoes,
each cut into 8 wedges lengthwise
1/4 cup oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper

Arrange potato wedges, peel side down, on two cookie sheets. Mix remaining ingredients together well and brush over potatoes. Bake in preheated 375 degree oven 45 minutes or until potatoes are golden brown and tender. Brush occasionally with oil mixture.

Yield: 8 servings (8 wedges each). 1 serving = 1-1/2 teaspoons oil.

Spiral-bound, 5-1/2 x 3-1/2", 164 pages. ISBN: 978-1-932043-58-7

** New Release 2009 **
 **Recipes Below**

Appetizers include the following recipes: Hot Crab Dip, Italian Eggplant Appetizer, Kabobs, Microwave Chex Mix, Satays, Shrimp Puffs, Spiced Almonds, Stuffed Mushrooms, & Sweet and Sour Seafood Kabobs.

Beverages include: Hot Buttered Rum, Hot Cider, Hot Merry Bulls, Super Rich Hot Chocolate, & Sweet Hot Peanut Smoothy.

Soups include recipes for: Artichoke Heart Soup, Cauliflower-Cheese Soup, Chili, Chilled Tomato-Curry Soup, Clam Chowder, Corn Chowder, French Onion Soup, Spicy Chicken Soup, Split Pea Soup, & Watercress Soup.

Salads include these recipes for: Blue Cheese Dressing, Bright Garlic-Vegetable Salad, Creamy Wilted Lettuce Salad, Dill Salad, Hot Potato Salad, & Wilted Lettuce Salad.

Sauces include recipes for: Applesauce, Cheese Sauce, Chocolate Fudge Sauce, Cranberry Sauce, Hollandaise Sauce, Mushroom Sauce, Tomato Sauce, & White Sauce.

Breads and Cereals include these recipes: Banana Bread, Beer Bread, Cheese-Dill Bread, Corn Muffins, Cornmeal Bread, Granola, Honey Muffins, Oat Muffins, Pumpkin Bread, Tips, & Zucchini Bread.

Meat recipes: Barbecue Beef Strips, Beef-Cheddar Pitas, Lamb Curry, Meat Cooking Chart, Meat Defrosting Chart, Meat Loaf, Mexican Lasagna, Mexi-Mini Beef Loaves, Nicoise Beef, Oriental Pork, Oriental Steak Strips, Pork Roast, Stroganoff, & Sweet and Sour Pork.

Poultry and Egg recipes: Chicken Rice Curry, Cornish Game Hens, Creamy Chicken and Cucumber, Hearty Italian Chicken, Poached Eggs, Scrambled Eggs, Tips for Cooking Eggs, Tips for Cooking Poultry, Tomato-Onion-Pepper-Chicken, & Turkey Casserole.

Fish and Seafood recipes: Almond Sole, Oriental Halibut Steaks, Oriental Shrimp, Poor Man''s Lobster, Southern Scallops, & Stuffed Trout.

Vegetables and Side Dishes: Cooking Brown Rice, Cooking Dried Legumes, Cooking Long Grain White Rice, Cooking Spaghetti or Fettuccine, Cooking Wild Rice, Corn Pudding, Fettuccine Alfredo, Fresh Vegetable Cooking Chart, Herbed Beans, Minted Peas, New Potatoes, Red Cabbage, Scalloped Potatoes, Spicy Green Beans, Sweet-Sour Spinach, Tips, & Vegetable Casserole.

Desserts
: Baked Pears, Key Lime Pie, Microwave Creme Brulee, Rhubarb Crisp, Rice Pudding, & Strawberry-Kiwi Cheesecake.
Cakes:
Cherry-Nut Cupcakes, Chocolate-Walnut Cake, Devil''s Food Cake, Gingerbread, Orange Cake, Rich Lemon-Ginger Cake, Sponge Cake, & Strawberry Shortcake.
Cookies:
Almond Wedges, Brownies, Chocolate Danish Cookies, Molasses Cookies, Oatmeal Cookies, Pecan Bars, Scones, Seven Layer Bars, Sugar Cookies, & Sugar Plums.
Candies:
Crunchy Drops, & Peanut Brittle

**Seven Layer Bars**
1/2 cup butter
1 1/2 cups graham cracker crumbs
6 ounces chocolate chips
6 ounces butterscotch chips
1 1/2 cups flaked coconut
1 cup chopped pecans
15-ounce can sweetened condensed milk

In a 12x7-inch glass pan, melt butter. Spread butter over bottom of pan. Sprinkle even layers of crumbs, chocolate and butterscotch chips, coconut, and pecans. Pour sweetened condensed milk over all. Microwave on defrost or low power for 10 to 15 minutes, or until mixture browns slightly. Cool and cut into bars. Makes 3 1/2 dozen bars.

**Hearty Italian Chicken**
2 whole chicken breasts, skinned and boned
1 tomato, sliced
1 zucchini, sliced
1 leek, sliced
1 cup chopped Italian parsley
1/4 cup chicken stock
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice
2 cups hot cooked brown rice

On a 12-inch serving platter, arrange chicken breasts on half the platter, fanned, but not touching. Arrange tomato and zucchini over the second half of the platter. Sprinkle with leek and parsley. Beat together remaining ingredients except rice and pour over chicken and vegetables. Microwave, covered on full power for 10 minutes, or until chicken tests done. Serve over rice. Serves 2.

ISBN-13: 978-1932043570 3 1/2" x 5 1/2" Spiral Bound Edition

Foods sustain the Amish Mennonite belief of living simply and eating well from their vegetable gardens and farmlands. This book explores Amish Mennonite history, traditions, and foods. Recipes include friendship tea, hot chicken salad, apple butter, dill pickles, green bean casserole, cheesy egg casserole, tomato gravy, Amish lemon pie, funnel cakes, Amish Mennonite tapioca pudding, and buttermilk cookies.

*Free Recipe*
Hash-Brown Casserole

Margaret Chapman

2 pounds frozen hash-brown potatoes,
thawed, or 10 cups shredded potatoes
1 can cream of chicken soup
1/2 cup melted margarine
2 cups shredded Cheddar cheese
2 tablespoons diced onions
2 cups sour cream
1 teaspoon salt
1/2 teaspoon pepper

Combine ingredients in a large bowl. Pour into a 2-1/2-quart casserole dish. Bake at 350 degrees, uncovered, for 45 minutes to 1 hour.

Spiral bound, 5-1/2 x 3-1/2", 162 pages.
ISBN 0-971702-56-X

 

Revised and Expanded.
Compiled by Dianna Stevens. Drawings of Arizona by Diane Heusinkveld.
Recipes include fresh orangeade, jalapeno cheese dip, topopo, chili con carne, campfire steaks, cowboy beans, chimichangas, Navajo fry bread, and pecan wafers.

Campfire Steaks p.64

4 rib-eye steaks, 1 inch thick
1/2 teaspoon olive oil
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon chopped green chiles or a dash of hot chile sauce

Combine all ingredients in a plastic bag. Seal tightly and marinate overnight. Grill steaks over medium-hot coals until done or cook in a heavy frying pan, about 5 to 7 minutes per side.
Spiral bound, 5-1/2 x 3-1/2", 174 pages.
ISBN 1-932043-00-4

This collection of recipes satisfies both the test of time and taste. Compiled with the the Guild of the National Czech & Slovak Museum & Library, Cedar Rapids, Iowa, the book includes recipes from the Phillips (Wisconsin) Czechoslovakian Community Festival Committee, Sokol of Greater Cleveland (Ohio), and friends of Penfield. This book celebrates the heartwarming and sustaining treats created by generations of Czech and Slovak cooks. Among the many varieties in flavor and preparation of the kolache is the "No Knead Refrigerator Kolache," used by the Phillips, Wisconsin, festival committee to prepare as many as 7,000 succulent rolls for their annual fete. Other recipes feature ease of preparation and an assortment of tastes. There are recipes for fillings made with fruits, cheese, sausage, sauerkraut, nuts, and the staple poppy seed.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-57216-093-4

They come in many sizes, can be prepared many different ways, and are a part of Czech and Slovak cuisine, but dumplings find a way to please almost anyone! This book includes such recipes as sugar plum dumplings, homemade dumpling soup, easy potato dumplings, chicken stew with herb dumplings, leg of veal with wine sauce and dumplings, and fluffy dumplings.
Collected by The Museum Guild of the National Czech & Slovak Museum & Library. Cover and other illustrations by Marjorie Kopecek Nejdl.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-572160-71-3

Recipes in this book were carefully chosen to reflect the food traditions of Czech Americans. Many of the recipes have not been previously published, and a special section reflects the traditional Christmas favorites of pioneer Czech families. Recipes include potato soup, honeybread, Bohemian beef dinner, wild rice casserole, dumplings, and kolaches. Book includes Czech festivals, sites, and proverbs.
Spiral bound, 5-1/2 x 3-1/2", 143 pages. ISBN 0-941016-46-3

Compiled by The Guild of the National Czech & Slovak Museum and Library with Melinda Bradnan. Illustrations by Marj Nejdl.
Hunting morels and cooking them is popular in the Czech Republic as well as in the American midwest where Czech immigrants settled. Includes almost every imaginable method of preparing wild or domestic mushrooms.
Spiral bound, 5 1/2 x 3 1/2", 160 pages. ISBN 1-572160-70-5

Aebleskiver is a doughnut-like treat that can turn an ordinary meal into a succulent feast. This book contains numerous aebleskiver recipes, but also covers coffee cakes, sweet breads, and pastries; breads, rolls, and rusks; smorrebrod; salads; soups; main dishes; vegetables; sauces and dressings; cakes; cookies; and drinks. A delight!
Spiral-bound, 5-1/2 x 3-1/2", 166 pages. ISBN 1-932043-18-7

Compiled by Michelle Nagle Spencer.
Contains recipes, facts, and cooking hints from contributors of strong Danish heritage. Recipes include princess cakes, mushroom delight, salmon macaroni salad, smoked bacon with apples and onions, rye bread, easy Danish doughnuts, dream cookies, and Danish prune trifle.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 0-941016-53-6

Compiled by Mina Baker-Roelofs, distinguished home economist and Dutch heritage scholar, and Carol Van Klompenburg, author of our Delightfully Dutch and Dutch Treats.
Traditional and popular recipes of foods enjoyed by families of Dutch extraction. Features tulips in full color on the cover. Lists sites of festivals (Iowa, Michigan, New York, Wisconsin) and celebrations of Dutch culture.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 0-941016-84-6

Compiled by Carol Van Klompenburg and Dorothy Crum.
All your favorite Dutch recipes together in the "stocking stuffer" format that stays flat for easy reading in the kitchen. Containing the best of Dutch-American cooking, gathered from across the country during the past decades. With the all-time most popular recipes for Dutch Letters, Farmers Daughter Cocktail, Hussar Salad, Grandmas Graham Bread, and with two recipes for Dutch Stew!

Be sure not to miss the helpful notes and hints for visiting the best festivals and sites in Dutch-America! With listings of the most popular tulip festivals held around the country each year.
Pocket format, spiral bound, 175 pages. ISBN 1-932043-37-3

Collected by Gerry Kangas, a Finnish American, and Finns for Progress, which promotes Finnish culture. Recipes include Finnish fish chowder, banana and grape punch, beef soup, Finnish tuna salad, sandwich cake, holiday bread, country cheese omelet, chocolate porridge, baked trout, Finnish creamed carrots, dark fruit cake, and strawberry cream cheese cake.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 0-941016-48-X

Mary Lou Hattery, who has studied cooking in France, compiled a collection of French recipes. Photographs for the covers are ones taken by Joan Liffring-Zug Bourret while on a barge trip on the river Seine north to Normandy, accompanied by her spouse, Dwayne, and friends. The cover view of the Eiffel tower at midnight was exciting and best taken from the middle of the river. The Eiffel tower with the Statue of Liberty replica is inside the book.

*Free Recipe*
Patisson Summer Squash
For best flavor, the squash should retain some crunchiness.
4 to 5 squash, peeled and cut into match-stick-sized pieces
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped basil leaves
1/4 cup chopped chives
1/4 cup grated Parmesan

Toss squash and salt and put into a sieve over a bowl. Cover with a plate and a 2-pound weight and let stand for an hour. Dry with paper towels. Heat oil and butter in a skillet; add squash and toss together. Cook for 2 minutes, continuing tossing. Stir in herbs and cheese and serve.
Serves 6.

See more recipes under "Free Recipes" section.

Spiral bound, 5-1/2 x 3-1/2", approx. 170 pages. Available late spring 2008.
ISBN 9781932043471

A handy, stocking-stuffer-sized version of our German-American Life Recipes and Traditions, is packed full of more than 100 recipes, plus tidbits about German culture. Try iced coffee, ham and cheese toast, vegetable broth with dumplings, German-style potato salad, pretzels, German rye bread, Sauerbraten, cod in herbed sauce, apple streusel pie, honey cookies, and more.
168 pages. ISBN 1-932043-34-9

Compiled by Lynn Hattery-Beyer.
Recipes include Berlin punch, German coleslaw, hearty barley soup, raisin bread, sauerbraten, cauliflower in white sauce, and Black Forest cherry cake. Book includes German-American sites, folk art designs, table blessings, traditions, and familiar German words.
Spiral bound, 5 1/2 x 3 1/2", 160 pages. ISBN 1-932043-50-0

A revised edition of an old Penfield favorite has an expanded Sites and Events section. Typical recipes include an Amish-Mennonite Tapioca Pudding from Kalona; Czech Kolaches from the Czech Village, Cedar Rapids; a Danish Kringle from Elk Horn; Norwegian Rye Bread from Decorah; or Dutch Currant Bread from Pella. Band night, church social, or just backyard ice cream recipes preserve a culture that still prevails in many Iowa communities. There are prize recipes for preserving the bounty of the backyard garden, including pickles, chutneys, jams, and jellies. And with an air of State Fair, recipes for meats and poultry abound, along with breads, pies, cakes, and cookies.
Spiral bound, 5-1/2 x 3-1/2", 166 pages. ISBN 1-932043-25-X

Updated with more content. Now approx. 170 pages.

Mix together folklore connoisseur Joanne Asala, historian/editor David Wright, visual artist Patrick J. Costello, and writer/storyteller William Cotter Murray and the result is this delightful revised and expanded edition of Recipes from Ireland. The Irish zest for food and drink is alive in this collection where even the food has a story to tell.

Joanne Asala of the Chicago, Illinois, area, has authored several books chronicling the folklore and traditions of various peoples. Inspiration for Irish Recipes was piqued by a taste with local Irish-American friends. During travels in Ireland, she gathered recipes from cooks in small village cottages as well as the finest dining establishments. She found that many still cook in the manner of their ancestors.

David Wright''s careful research has added 50 pages of fact and fun about the Irish people, their traditions and spirit. David, formerly of New York City, now lives in Decorah, Iowa, and comes from 300 years of Yankee stock, but discovered one ancestor who emigrated from Ireland to Ohio in the nineteenth century.

Patrick J. Costello''s sense of space and form define places in the Irish tradition as seen in his cover photos and references throughout the book. Patrick and his wife Joan live in a restored grist mill in Maquoketa, Iowa, where they maintain an art gallery and studio.

Review by
-Dorothy Crum

Compiled by Joanne Asala
Authentic recipes from great cooks in Ireland and from Irish Americans. Features charming facts and lore. Recipes include hot mulled ale, scones, cheese toast, fish soup, baked onions, oyster souffle, traditional spiced beef, and baked almond pudding.
Spiral bound, 5-1/2 x 3-1/2", 170 pages. ISBN 1932043624

Featuring California Wineries.
This book includes recipes from earlier Penfield publications now out of print. California winery favorites include baked lasagne Bolognese style, steamed mussels, and braised beef short ribs in Zinfandel. Other recipes in the book include lentil and Italian sausage soup, fennel salad, pizza in the rustic style, Italian pepper steak, large tortellini, eggplant patties, and Gino's tiramisu. Book also gives information on pasta, Italian cheeses, olive oil, and wines.
Spiral bound, 170 pages, 3-1/2 x 5-1/2". ISBN 1-57216-092-6

In the popular recipe-card size Stocking Stuffer series format, Fire in the Bowl: Favorite Chili Recipes and More is chock full of the best spicy mild-to-hot recipes and side dishes you’ll ever find. The cover features hot chili peppers from Western Mexico on a plate from a beach vendor. The back cover features a red chili wreath, made only from fresh bright red piquin peppers grown for centuries in the Mesilla Valley region of southern New Mexico. Fire in the Bowl: Favorite Chili Recipes and More is compiled by Carol Blakely of Texas. Carol grew up helping her mother and grandmother in the kitchen beginning around the age of seven. By the time she was eleven, she was preparing a complete Sunday dinner for her large family. In the late 1990s, she turned to the Internet to share her love of food and cooking with her web site, The Jalapeño Café. The Jalapeño Café is devoted to Southwestern and Mexican cooking, with music, poems, and images about food and life styles in the Southwest.

Fire in the Bowl: Favorite Chili Recipes and More includes a Chili heat scale, a guide to the chilis used in this cookbook, appetizers, salads, salsas, sandwiches, meat lovers’ chili, chili USA, vegetarian chili, side dishes, breads, rolls, biscuits, sweet treats and beverages. Photographs of peppers and drawings are placed throughout the book. Everyone in Texas knows a Bubba. He’s the good ole boy in a cowboy hat driving a pick-up truck with a rifle in the back window and a cooler on the floorboard.

Bubba's Chili

3 pounds coarse ground beef
3 onions, chopped
4 cloves garlic, minced
6 tablespoons chili powder
2 teaspoons cayenne pepper
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
2 (8-ounce) cans tomato sauce
2 (10-ounce) can Rotel® tomatoes
1 packet Goya Sazón® Seasoning
1 (16-ounce) can kidney beans
2 tablespoons Tabasco® Sauce
6 pack beer

Brown meat in a heavy skillet. Add onions and minced garlic, cooking until onions are limp. Add chili powder, cayenne pepper, paprika, cumin and oregano and mix well, cooking another minute or two. Add tomato sauce, Rotel® tomatoes, Sazón® seasoning, kidney beans, Tabasco® sauce and 1 can of the beer. Season to taste with salt and pepper. Bring to a boil, lower heat and cook on low until done. As the chili cooks, drink the remaining beer. The longer the chili cooks and the more beer you drink, the better the chili will taste. Serves 6 to 8. Please cook and drive responsibly. 

Midwest Independent Publishers Association 2007 prize winner!
From "antojitos" (appetizers) to "postres" (desserts) - your favorite Mexican recipes have been complied by Carol Blakely into this popular Penfield "stocking stuffer" format. Over 100 traditional and popular recipes with their Spanish and English names can be found in this useful book. Tostadas, Quesadillas Mexicanas, Tortillas de Masa, Enchiladas, Tacos, Tamales, Jalapeno Relish, Lime Soup, Mole Poblano, Fajitas, Ceviche, Frijoles Refritos, Arroz Verde, Tortilla Soup, Fried Christmas Cookies, and of course, a recipe for the classic Margarita are all included.
Interesting information about Mexican festivals, sayings, and riddles can also be found tucked in with the recipes, as well as useful information on how to soften tortillas and what to make for Cinco de Mayo.
Spiral bound, 174 pages. ISBN: 1-932043-43-8

Minnesotan author has a longstanding reputation for good home cooking. Recipes from the Land of 10,000 Lakes include creamy wild rice soup, blueberry bars, sour cream apple squares, hot spiced percolator punch, Finnish pea soup, raised doughnuts, Viking bar-b-ques, and raspberry crisp.

Fresh Fish Chowder p. 109

2 to 3 medium-sized potatoes
peeled and quartered
1 medium-sized onion, quartered
1 teaspoon salt
3 whole allspice
3 whole peppercorns
1 cup water
1/2 pound fish fillets
1 tablespoon flour
1 tablespoon melted butter
1/4 cup milk
1 cup evaporated milk
chopped dill and parsley

Boil potatoes, onion, and seasoning in 1 cup of water or enough to cover, until tender, about 10 minutes. Reduce heat to a simmer and lay fish on top. Cover and simmer until fish flakes easily, about 10 minutes. Stir flour into melted butter until smooth. Add 1/4 cup milk and stir gently. Pour flour mixture and evaporated milk over fish and heat until slightly thickened. Pour into 2 serving bowls and garnish with dill and parsley.

See more recipes under "Free Recipes" section.

Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-57216-028-4

Midwest Independent Publishers Association 2008 prize winner!
 

The book features the best recipes of the Show Me state including the St. Louis Arch, the Kansas City skyline, a nice quote and scene from the Truman Library in Independence. Recipes by Julie Broski of Kansas City.

Colorful Broccoli Salad p. 39

By the middle of August, gardeners in Missouri look for new ways to handle a bountiful tomato harvest. Linda Burton, educator at Powell Gardens, recommends this colorful and healthy salad.

4 tomatoes
2 to 3 heads of broccoli
1 head cauliflower
1 small red onion
1 celery stalk
1 cup shredded cheese
1/2 bottle Italian dressing

Chop the vegetables into bite-sized pieces and place in a bowl that has a lid. Pour dressing over the vegetables and stir to coat with dressing. Makes 6 to 8 servings.

Spiral bound, 5-1/2 x 3-1/2", approx. 170 pages.
ISBN 1-932043-56-X

Revised and Expanded
Compiled and illustrated by Esther Feske, graphic artist who lives in Albuquerque, NM.
Introduces spicy cooking of the Southwest with traditional dishes. Fast and easy recipes. New creations using traditional ingredients, plus, highlights of "The Land of Enchantment." Recipes were collected by members of the New Mexico Federation of Business and Professional Women.
Spiral bound, 5-1/2 x 3-1/2", 164 pages. ISBN 1-932043-05-5

Norwegian-American cooks are known for their use of almond and dill for delicate and flavorful seasonings. This handy book features a variety of tastes, including the old favorites of delicious cookies, light cakes, sweet breads, and lefse, and the traditional root vegetables. Try fruit juice glogg, cheese soup, strawberry nut bread, baked trout, potato balls, almond cake, caramel ice, and much more.
Spiral bound, 5-1/2 x 3-1/2", 170 pages. ISBN 1-932043-04-7

A mini version of our wildly successful 1974 Vesterheim cookbook, this title features more than 65 recipes from the original, plus exquisite photos of silver pieces from Vesterheim Norwegian American Museum in Decorah, Iowa. Recipes include cauliflower soup, fish and shrimp in pastry shells, pork tenderloin, glazed carrots, rye bread, sour cream waffles, duchess cake, stacked cookies, red berry pudding with cream, and apple pie.
Spiral-bound, 5-1/2 x 3-1/2", 142 pages. ISBN 1-932043-27-6

Recipes reflect cooking on a wood burning stove circa 1825-1925.
This is an edited reprint of a book released at the time of the Minnesota State Fair celebrating 100 years of Norwegian immigration to America. Norma Wangness, a gold medal winner of rosemaling competition, designed the front cover. Her beautiful painting of a plate is on the back cover.

*Free Recipe*
HIMMELs Futter - Heavens Sparkles
2 eggs, separated
1/2 cup sugar
3 heaping teaspoons flour
1 teaspoon baking powder
1 pound dates
1 cup walnuts
1 cup whipped cream

Beat eggs separately until very light. Add sugar. Cut dates and walnuts fine. Roll in flour. Add to the egg mixture. Lightly fold in the egg whites. Add flour and baking powder. Bake for 1/2 hour. Pour whipped cream over before serving.

See more recipes under "Free Recipe" section.

Spiral bound, 5-1/2 x 3-1/2", approx. 170 pages. Available late spring 2008
ISBN 1-932043-45-4

This book, which replaces Penfield's "Outstanding Oregon Recipes," features recipes that use foods from the fields, waters, orchards, and fertile valleys of Oregon. More than just a feast for the eyes, the wines are world class, seafood is abundant, Oregon fruits are famous, and the dairy products are delectable. Some specialties in this book are Sage-Grilled Halibut with Nectarine Sauce, Mushroom-Vegetable-Egg Delight, Cheddar Apple Dandy, Leg of Lamb, Hazelnut and Sun-Dried Tomato Pesto, and Blueberry Buckle.
Spiral-bound, 3-1/2 x 5-1/2", 120 pages. ISBN 1-932043-22-5

Edited by Jacek and Malgorzata Nowakowski.
Features a great variety of flavorful regional foods, such as hot beer, vegetable soup, leek salad, graham bread, Polish hunter''s stew, stuffed baked turkey, potato pancakes, dill pickles, nut roll, gingerbread, and royal mazurkas.
This book also includes information on dyeing traditional brown Easter eggs and a table grace.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 0-941016-63-3

By Michelle Nagle Spencer.
Recipes and reflections on the traditions, sites, and events associated with the holidays observed by Danish, Finnish, Icelandic, Norwegian, and Swedish Americans.

Norwegian Wedding Cake p. 131

Norma Wangsness, Decorah, Iowa
Her rosemaling is on the cover of this book.

3 cups butter, softened
1 1/2 cups almond paste
3 cups powdered sugar
3 teaspoons almond extract
6 egg yolks
7 1/2 cups sifted flour

Frosting:
1 1/2 cups sifted powdered sugar
1 egg white
1 teaspoon vinegar

Cream butter, almond paste, powdered sugar, and almond extract. Beat in egg yolks. Add flour gradually and mix until smooth. Place dough in a cookie press and press into Kransekake ring molds, which can be purchased at specialty shops. If you do not want to invest in molds, shape the dough on foil-covered cardboard into 26 rings graduating in size. Start with a 1-inch ring and make each ring 1/2 inch larger than the one before. Bake at 350 degrees for 15 minutes.
Frosting:Stir all ingredients together; add additional powdered sugar if the frosting is not stiff enough. Place in pastry tube with a small round tip.
To Assemble:Drizzle some frosting on a platter; this will anchor cake. Place the largest ring on the frosting. Apply frosting in scallops on the first ring and place the next largest ring on top of the first. Continue until you have used all 26 rings. The frosting will hold the rings in place. Decorate with small Norwegian flags or marzipan fruits on toothpicks.

See more recipes under "Free Recipes" section.

Spiral bound, 5-1/2 x 3- 1/2", 160 pages. ISBN 0-941016-60-9

By Karen Berg Douglas, Lansing, Michigan.
Rosemaling in color on the cover. Features traditional foods of all five Scandinavian countries. Recipes include nutty cheese crispies, Danish wine cooler, sourdough pumpernickel, Norwegian crispbread delight, Swedish brown beans, Finnish meatballs, Icelandic pancakes, and rice pudding.

Swedish Cream Wafers p. 139

Wafers:
1/3 cup soft butter
1/3 cup thick cream
2 cups sifted all-purpose flour

Filling:
1/4 cup soft butter
3/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla

Wafers: Combine all ingredients together in a large bowl. Mix well and chill. Roll out half the dough to 1/8-inch thickness. Using a fluted cutter, cut into rounds. Keep remaining dough cool. Place the rounds on sugar-covered waxed paper. Turn to coat both sides. Prick each round four times with the tines of a fork. Place on ungreased cookie sheet and bake at 375 degrees for 7 to 9 minutes. Cool and put 2 pounds together with the filling.

Filling: Combine all ingredients. Spread over cooled wafer and top with another.

See more recipes under "Free Recipes" section.

Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 0-941016-85-4

Compiled by Melinda Bradnan.
This colection includes a variety of recipes for the smallest or largest catch with Scandinavian expertise for using the bounty of the sea.

Fish Baked in Milk p. 60

2 tablespoons butter
1-1/2 pounds fresh fish
1 teaspoon salt
1-1/3 cups 2% milk

Melt butter in baking dish and place cleaned fish in the pan. Sprinkle with salt and add milk. Bake at 350 degrees until fish is tender, about 45 minutes.

Spiral bound, 5-1/2 x 3-1/2", 155 pages. ISBN 1-932043-14-4

By Karen Berg Douglas.
Features artwork by the great Swedish master, Carl Larsson.
Attractive color cover of traditional Scandinavian treats. Recipes include Swedish coffee bread, chocolate balls, Norwegian fried cookies, Swedish cheese cakes, butterscotch dessert, Finnish fruit soup, and Swedish nuts.

Danish Pancakes p. 21

2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
2 cups buttermilk
2 eggs, separated
1 teaspoon baking soda
Melted butter
Jelly or applesauce

Mix flour, salt, and sugar. Beat together buttermilk and egg yolks; add the flour mixture. Beat egg whites until stiff; add soda, then fold into batter. Heat the aebleskiver pan and put melted butter into each hole in pan. Pour batter into holes, but do not quite fill them. Place over low heat and turn quickly when half-done. Serve hot with jelly or applesauce. Note: Aebleskiver pans may be purchased at most gourmet cookware shops.

Spiral bound, 5-1/2 x 3-1/2", 120 pages. ISBN 0-941016-88-9

Extraordinary collection of recipes in this handy book. Favorites include German baked apple pancake, peanut butter pancakes, belgian waffles, lemon crepes, and blueberry sauce. A must-have for any breakfast lover!

Gingerbread Pancakes p. 30
2-1/2 cups cake flour
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1-1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1-1/4 cups molasses
1/2 cup coffee, cooled
1/4 cup water
1 egg, beaten
1/2 cup melted butter

Sift dry ingredients together into a mixing bowl. In a separate bowl, mix remaining ingredients. Slowly add the wet ingredients to the dry, mixing well. Drop desired amount of batter onto a lightly greased, low-heat skillet. Cook until bubbles appear, then flip and cook the other side. Top with whipped cream or powdered sugar.
Spiral bound, 5-1/2 x 3-1/2", 124 pages.
ISBN 1-932043-03-9
ISBN: 978-1-932-04303-7

Though Julie Jensen McDonald is of pure Danish lineage, she is married to a Scot, and therefore well qualified to compile this stocking-stuffer format cookbook.
Internationally respected for much of its fare, Scotland is famous for its smoked salmon, herring, Dundee cake, Keiller marmalades, and heather honey. Recipes include Prince Charlie''s Pancakes, Dunlop Rarebit, Cock-A-Leekie Soup, Drop Scones, Dundee Marmalade, Scottish Shortbread, Haggis, Newhaven Cream,Game Pie, Scots Triffle, Dundee Cake, and Edinburgh Rock Candy. A fresh look at the excellence of Scottish cuisine.
A Wee Glossary (to help make your cooking experience more enjoyable, easier, and educational), quick facts about poet Robert Burns'' country, and a touch of Celtic history are also included.
Spiral-bound, 5-1/2 x 3-1/2", 154 pages. ISBN 1-932043-28-4

This book is the result of Slavic peoples from all over the United States sharing their own colorful heritage. Included are recipes from Polish, Slovak, Croatian, Slovenian, Bohemian, Russian, Bulgarian, Serbian, Czech, Bosnian, and Ukrainian Americans. Food categories cover beverages, soups and stews, breads and rolls, noodles and dumplings, vegetables, poultry and eggs, meats, fish and seafood, and desserts and pastries.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-572160-25-X

Midwest Independent Publishers Association 2009 prize winner! Awarded in 2010.

Toni Brendel's Czech-Slovak heritage is dear to the heart of this Phillips, Wisconsin native. She continues to study and write about the culture of the Slovak people and keeps in close contact with friends and relatives in Slovakia. She is the author of Penfield's Slovak American Touches. Included are Toni's photos from Slovakia.
Slovak Master Folk Artist, Sidonka Wadina, was raised in a Slovak neighborhood in Milwaukee's Menomonee River Valley. Her grandmothers who emigrated from Slovakia continued to practice the traditional arts of baking and egg decorating. At the age of three, she began to help them especially with the making of Slovak dumplings; now, after a lifetime of preparing Slovak ethnic foods, Sidonka has generously agreed to share with us cherished recipes and original illustrations.

Sidonka's Medovnicky (Slovak Honey Cookies)

4 eggs, beaten well
3/4 pound brown sugar (1 cup)
1 teaspoon vanilla
3/4 cup honey
2 ounces sweet unsalted butter
1 teaspoon baking soda
1-1/4 pounds flour (5 cups)

Mix eggs, sugar, vanilla, honey and butter. Add baking soda and flour; mix well. Let stand in refrigerator (covered) overnight. Roll out, cut into heart shapes, and on greased cookie sheets bake at 400 degrees about 7 minutes. Frost with design pattern. Makes about 4 dozen cookies depending on size.
Note: These famous heart-shaped cookies baked by Sidonka are on this book's cover.

Spiral bound, 5-1/2 x 3-1/2", 172 pages.
ISBN 978-1932043594

By Kerstin Olsson Van Gilder.
Kerstin Olsson Van Gilder came to America from Sweden in 1961. Kerstin refers to Swedish foods as "cooking the naturally delicious way." Recipes include glogg, black soup, ham rolls, crayfish, Swedish meatballs, potato dumplings, Swedish pastry, and cocoa balls.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 0-941016-52-8

Revised, Expanded.
This book celebrates the many cultures that contribute to the variety of flavors and tastes in the art of food and cooking, along with historical sites to see. Recipes include frosty Texas citrus refresher, poppers, bleeding armadillo bread, campfire chili, Tex-Mex enchiladas, rum marinated rib eye steaks, shrimp fajitas, Texas sheet cake, and caramel custard.
Spiral bound, 5-1/2 x 3-1/2", 176 pages. ISBN 0-9717025-0-0

By Carol Blakely.
An unusual terrain of climate and cultures resulted in one of the most complex and delicious mixtures of foods in the world. This book tells about the roots of Texas cooking. It includes recipes from old Texas cookbooks and unrecorded recipes passed down from one generation of Texans to another. Recipes include dill pickles, tea cakes, kolaches, German potato salad, poke salad, jumbo soup, chicken-fried steak, calabacitas, and chocolate fudge cake.
Spiral-bound, 5-1/2 x 3-1/2", 168 pages. ISBN 1-932043-13-6

By Carol Blakely
With historic Texas postcards and drawings by Diane Heusinkveld.
The latest addition to our popular stocking stuffer format cookbook.
This collection of the all-time best Texas recipes was compiled by Carol Blakely, one of the leading authorities on Southwestern cooking. The classic recipes include such favorites as Pico de Gallo, Easy Skillet Fajitas, Prairie Fire, and Cheese Wafers from Lady Bird Johnson. Armadillo Eggs, Perfact Guacamole, Poo Poos, and Pioneer Jailhouse Chili are just a few of the other great recipes in this volume.
TEXAS COOKOFF contains a selection of recipes from the book STEWING IN TEXAS, the exciting tale of a landmark copyright case in 2001-2002. Carol Blakely contributed famous Texas recipes to this earlier Penfield book that tells the hilarious story of a lawsuit involving eighteen recipes and huge legal costs. The research and resourcefulness of Carol helped conclude the case, proving once again that Carol Blakely is one of the US topmost experts on Texas and Southwestern cuisine.
These popular recipes pack a mighty punch with many popular entries for everything Texan, from Sugar-fried Chicken to Stage Coach Inn Hush Puppies. Capturing the spirit of an authentic Texas cookoff, this volume will help you create some of the best American cooking ever. Be sure to look for Easy Frozen Margaritas from Carol!.
With a handy guide to many fun cookoff events held throughout Texas each year, TEXAS COOKOFF will bring the delicious taste of Texas right into your kitchen.

*Free Recipe*
Easy Monkey Bread

3/4 cup sugar or brown sugar
1 teaspoon cinnamon
3 cans ready-to-eat buttermilk biscuits
1 stick butter or margarine
1/2 cup each, chopped pecans and
raisins (optional)

Mix sugar with cinnamon in a shallow bowl. Cut biscuits into quarters
and roll in the sugar-cinnamon mixture. Pile in a greased and floured
angel food or Bundt pan. Melt the butter in a small saucepan and add
the remaining cinnamon-sugar mixture, heating until sugar is no longer
grainy. Pour over biscuits and bake in a 350 degree oven 30 to 40 minutes. Let stand about 10 minutes, then invert onto a large plate.
For additional flavor, spread 1/2 cup chopped pecans and 1/2 cup rainsins among the biscuit pieces.

Spiral bound, 164 pages. ISBN: 1-932043-39-X

By Joanne Asala.
Features authentic recipes plus illustrations of egg designs from Luba Perchyshyn of the Ukrainian Gift Shop, Inc., located in Minneapolis, Minnesota. Recipes include hot punch, vanilla babka, fresh tomato and melon soup, braised carrots with scallions, meat pies with butter and onion sauce, and sour cream cheesecake.
Also included are menus for Christmas and weddings.

Christmas Bread with Honey p. 114

Christmas bread is usually made with buckwheat honey, which gives it its strong taste and dark color. This recipe makes one large loaf.

2 1/2 cups honey
8 eggs (at room temperature)
3/4 stick butter, softened
2 cups sugar
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
grated peel and juice of 1 orange
1 cup strong, black coffee
1 cup sour cream
1 cup walnuts (optional)

In a small saucepan, heat honey to boiling. Remove from heat and allow to cool. Separate eggs, reserving the whites. Beat the yolks and butter together until fluffy. Add the cooled honey and sugar and continue beating.
Sift together the dry ingredients and add to the honey mixture. Add the orange peel and juice, coffee, and sour cream. Whip the egg whites until stiff peaks form. Fold into the batter a little at a time. Stir in the nuts.
Pour into a greased and floured bread pan and bake at 325 degrees for 1 hour. Do not open the oven door during the first half of baking. Cool on wire racks. The bread may be wrapped in aluminum foil and stored for several weeks.

See more recipes under "Free Recipes" section.

Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-57216-019-5

Stocking stuffer. Recipes from The Badger State include dairyland dipper, cherry bounce, apple cider stew, wild rice soup, lo-cal yogurt potato salad, Tillie's blueberry muffins, beer-batter fried chicken, Parmesan potato sticks, and Wisconsin cheese fudge, among many others.
Spiral bound, 5-1/2 x 3-1/2", 160 pages. ISBN 1-57216-027-6