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Visit out FREE RECIPES category. New recipes added.

Haystack Dinner p. 70

1 cup rice (cooked as directed on package)
4 pounds hamburger, browned
1 onion
1 package carrots
1 (8-ounce) package shredded cheese
1 head lettuce
4 tomatoes
1 package corn chips, mashed
Dressing of choice
Prepare and chop each vegetable separately. Layer ingredients on individual plates, starting with the rice. Top with dressing or cheese sauce, which can be made by combining and heating 1 can cheddar cheese soup and 1 cup of milk.
Spiral bound, 5-1/2 x 3-1/2", 162 pages. ISBN 097170256-X

See more recipes under "Free Recipes" section.
 

Moravian Stars
1 cup shortening
1 cup granulated sugar
1 cup molasses
1 egg, beaten
5 cups flour
2 teaspoons ground ginger
1 teaspoon cardamom
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Colored sugar for sprinkling
Cream shortening and sugar. Beat in molasses and egg. Mix flour with ginger, cardamom, soda, cinnamon, cloves, and salt. Blend into batter. Chill overnight. Use 1/3 of dough at a time, keeping other chilled. Roll dough out on lightly floured board. Cut into different-sized stars. Place 1 inch apart on cookie sheet. Sprinkle with colored sugar before baking. Bake in 375 degree oven 8 minutes. Yields about 5 dozen depending on size of cookie cutter.

The recipes are those of Brendel family favorites from Slovak American Touches by Toni Brendel. 6x9" book. $18.95
ISBN: 1-932043-49-7 ISBN-13: 978-1932043495


Left to right: Toni Brendel, Author of "Slovak American Touches"; H.E. Peter Burian, Ambassador of the Slovak Republic to the United States; Donald Pafko, Slovak Honorary Consul in Minnesota.

December 10, 2009 marked the date that Donald Pafko was sworn in as Slovak Honorary Consul in Minnesota. After the official Opening Ceremony, Guest of Honor H.E. Peter Burian, Ambassador of the Slovak Republic to the United States was presented with an autographed copy of the book, "Slovak American Touches," by Author, Toni Brendel. Ambassador Burian thanked her for writing the book.

"I purchased your book this weekend, Slovak American Touches, and feel that it is one of the best Slovak books I have seen. It is wonderfully written with fabulous recipes. I would like to inquire about purchasing copies of the book for resale as a fundraiser."
Michele Mager, Lucina Slovak Folk Ensemble, Cleveland

"I read your book and found it so fascinating and enjoyable, I read it in one sitting! I was especially impressed by your rendition of the history of the Slovaks in your chapter on the Slovak timeline. Good job!"
--Bob Hynek, Bonduel, WI

"The time and effort you put into your book certainly shows your dedication to the Slovak people in America. The colored pictures are breathtaking and I am happy that the extra energy was put forth in these kind of pictures.
My maternal grandparents are from Soma in Sarys County and Kamjunka in Spis County. I have tried to preserve my heritage by the customs and traditions of the Rusyn people, which is very important for young people. Your book will guide today's Slovak youth to want to keep their customs and traditions alive as well."
--Laurel A. Tombazzi, Director
Karpato-Rus' Ensemble
Hinckley Twp, Ohio

"..Your book is positively magnificent. I have never seen such a beautiful combination of heritage, culture, and treasured recipes all in one. ...God reward and bless you for sharing your talents and your love of Slovak culture with the broader public. May you continue to share this gift as time goes on."

With prayers and best wishes,
Sister M. John Vianney Vranak, SS.C.M.
Director: Jankola Library

I saw a copy of the book and really liked it. You did a beautiful job on it and the pictures in it are priceless! Thank you - J. H.
 

Nut Crescents
1 cup butter or margarine, softened
1/3 cup sugar
1 teaspoon almond flavoring
1 tablespoon water
2 cups sifted flour
1/2 cup chopped almonds
Sifted confectioners' sugar
Cream first 4 ingredients together. Stir in flour and almonds. Mix well and shape into pencil thin crescents. Place on ungreased cookie sheet. Bake in 350 degree oven 15-20 minutes but watch so cookies don't get too brown. Cool. Roll in powdered sugar. Yields 60 cookies.

The recipes are those of Brendel family favorites from Slovak American Touches by Toni Brendel. 6x9" book. $18.95
ISBN: 1-932043-49-7 ISBN-13: 978-1932043495


Left to right: Toni Brendel, Author of "Slovak American Touches"; H.E. Peter Burian, Ambassador of the Slovak Republic to the United States; Donald Pafko, Slovak Honorary Consul in Minnesota.

December 10, 2009 marked the date that Donald Pafko was sworn in as Slovak Honorary Consul in Minnesota. After the official Opening Ceremony, Guest of Honor H.E. Peter Burian, Ambassador of the Slovak Republic to the United States was presented with an autographed copy of the book, "Slovak American Touches," by Author, Toni Brendel. Ambassador Burian thanked her for writing the book.

"I purchased your book this weekend, Slovak American Touches, and feel that it is one of the best Slovak books I have seen. It is wonderfully written with fabulous recipes. I would like to inquire about purchasing copies of the book for resale as a fundraiser."
Michele Mager, Lucina Slovak Folk Ensemble, Cleveland

"I read your book and found it so fascinating and enjoyable, I read it in one sitting! I was especially impressed by your rendition of the history of the Slovaks in your chapter on the Slovak timeline. Good job!"
--Bob Hynek, Bonduel, WI

"The time and effort you put into your book certainly shows your dedication to the Slovak people in America. The colored pictures are breathtaking and I am happy that the extra energy was put forth in these kind of pictures.
My maternal grandparents are from Soma in Sarys County and Kamjunka in Spis County. I have tried to preserve my heritage by the customs and traditions of the Rusyn people, which is very important for young people. Your book will guide today's Slovak youth to want to keep their customs and traditions alive as well."
--Laurel A. Tombazzi, Director
Karpato-Rus' Ensemble
Hinckley Twp, Ohio

"..Your book is positively magnificent. I have never seen such a beautiful combination of heritage, culture, and treasured recipes all in one. ...God reward and bless you for sharing your talents and your love of Slovak culture with the broader public. May you continue to share this gift as time goes on."

With prayers and best wishes,
Sister M. John Vianney Vranak, SS.C.M.
Director: Jankola Library

I saw a copy of the book and really liked it. You did a beautiful job on it and the pictures in it are priceless! Thank you - J. H.
 

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
 

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

Back in print by popular demand! This book includes the history, culture and recipes of Denmark and the Danish-Americans.

*Free Recipe*
FILLED COOKIES
from Definitely Danish
Filled Cookies p. 115

1 cup sugar
1 cup shortening
1 egg
2/3 cup sweet milk
2 tsp. cream of tartar
1 tsp. baking soda
flour to make dough stiff enough to roll
1 tsp. vanilla

Cream sugar and shortening; add egg and milk. In a separate bowl, mix cream of tartar, baking soda, and flour, then add the first mixture. Add vanilla. Roll as thin as possible on floured board and cut with small, round cookie cutter. Bake to light brown at 350 degrees F. Put two baked cookies bottom sides together with filling before they cool.

Filling p. 115

1 cup raisins chopped
1 cup water
1 cup sugar
2 tsp. flour
1/2 cup chopped nuts

Cook first four ingredients together about 10 minutes, or until thick. Cool. Add chopped nuts. Join cookies so top sides are out.
Perfect bound, 6x9", 136 pages. ISBN 094101694-3

*Free Recipe*
DANISH PUFF
from Definitely Danish
Danish Puff p. 117

1 cup butter or margarine, divided
2 cups flour, divided
1/4 tsp. salt
2 Tbsp. cold water
1 cup boiling water
1 tsp. almond flavoring
3 eggs

Frosting

1 1/2 cups sifted powdered sugar
1 Tbsp. butter
3 Tbsp. cream
1 tsp. vanilla
1/8 tsp. salt

Cut 1/2 cup of butter into 1 cup of flour mixed with the salt to a consistency of coarse meal. Add cold water and blend well. Divide dough in half and press each half onto an ungreased cookie sheet.
Pour boiling water into saucepan and add remaining half cup of butter. When butter melts, remove from heat and add flavoring. Stir in 1 cup flour all at once. Beat until smooth and let cool. Add 1 egg at a time, beating well after each. Divide in half and spread this mixture over the pastry crusts on the cookie sheets. Bake at 425 F for 15 minutes, then at 400 degrees for 30 to 35 minutes longer. Watch closely.
Mix frosting ingredients until smooth and spreadable. Frost while hot. Slice, and serve warm. Candy, nuts, or fruit may also be added.

Perfect bound, 6 x 9", 136 pages. ISBN 0-941016-94-3

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

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

Take a tour through Swedens Regional Recipes, a delightful title that describes each of Swedens diverse provinces and their culinary specialties. The journey starts in Lappland, the land of the midnight sun, Swedens northernmost and largest province. It winds through the others as well, from the fertile valleys of Norrbotten in the northeast to Dalarna, the heart of Sweden, to the southernmost province of Skane, where the residents eat a feast of goose on St. Martens Day.
Enjoy arctic trout in Medelpad, blueberry tartlets in Dalarna, apple pancakes in Vastmanland, pea soup in Uppland, breaded potato bites in Dalsland, and Swedish meatballs, rye bread, and cheesecake in Smaland. Try minced guinea fowl with roasted root vegetables in a chapter on foods from Nobel Awards banquets. A chapter on Swedish holidays features everything from pineapple-strawberry torte at Midsummer to cookies and candy for Christmas to crayfish parties.
And do not forget the smorgasbord chapter, which includes an article about the right way to eat a traditional smorgasbord as well as a host of recipes. With more than 100 recipes, this book has something for everyone.
*Free Recipe*
CHEESY VEGETABLE CASSEROLE
from Sweden''s Regional Recipes
Cheesy Vegetable Casserole p. 83

1 head cauliflower, cut into pieces
2 cups carrots, sliced
2 cups peas
2 tablespoons butter or margarine
3 tablespoons flour
2 cups light cream or milk
2 egg yolks, beaten
salt and pepper
4 tomatoes, peeled and sliced
1/2 cup grated cheese

Cook the cauliflower, carrots, and peas separately until tender. Drain. Arrange in a greased baking dish. Melt butter in a saucepan and stir in the flour until smooth. Add the cream gradually while stirring and cook slowly 10 minutes, stirring often. Set aside. Add egg yolks. Bring to a boil again, then remove from heat. Stir until thick and smooth. Season to taste.
Pour sauce over the vegetables and arrange tomato slices on top. Sprinkle grated cheese over everything. Broil about 10 minutes until brown.

Perfect bound, 6x9", 142 pages. ISBN 1932043195

*Free Recipe*
FIG PUDDING
from Sweden''s Regional Recipes
Fig Pudding p. 59

10 ounces figs
4 eggs, separated
3/4 cup sugar
1 cup cream
1 tablespoon dried bread crumbs
3/4 cup chopped sweet almonds

In the baking dish:

2 teaspoons butter or margarine
3 tablespoons bread crumbs

Cut the figs into strips, place in a saucepan, cover with water, and simmer until swollen, then drain. Blend the egg yolks with the sugar, figs, cream, and bread crumbs. Beat the egg whites until stiff; fold into the fig mixture, along with the almonds.
Butter a baking dish and sprinkle with bread crumbs. Pour the pudding mix in. Bake at 350 degrees for 30 to 40 minutes. Turn upside down onto a serving platter. Serve with vanilla sauce(below). Serves 6.

Vanilla Sauce p. 51

3 egg yolks, beaten
2 tablespoons sugar
1 cup cream
2 teaspoons vanilla extract
1 cup whipped cream

Mix egg yolks and sugar in top of double boiler. Add cream and cook until thick, stirring constantly. Remove from heat; add vanilla and cool, stirring occasionally. When completely cooled, fold in whipped cream.

Perfect bound, 6 x 9", 142 pages. ISBN 1-932043-19-5

Growing up in a Norwegian American community imbued with the customs and foods of the Old Country, Carrie Young recalls how her mother and her neighbors skillfully blended Scandinavian with what they always called the American style of cooking. Young recounts how her mother, Carrine Gafkjen after homesteading as a single woman in 1904 cooked for a large threshing crew during harvest season. Living and cooking around the clock in a cook car the size of a Pullman kitchen, she delighted the crew with her soda pancakes and her sour cream doughnuts, her fattigman (Poor Man's Cookies) and her fabulous North Dakota Lemon Meringue Pie.
During holidays lutefisk and lefse reigned supreme, but when the Glorified Rice fad swept the country in the thirties women broke new ground with inventive variations. And the short-lived but intensely experienced Three-Day Bun Era (when the buns became so ethereal they were in danger of floating off the plate) kept the Ladies Aid luncheons competitive. Whatever the times, in good years or bad, there was always the solace of Kaffe Tid, the forenoon and afternoon coffee time, when the table was set with smor og brod (butter and bread) and something sweet, like a Whipped Cream Cake or Devil's Food Cake with Rhubarb Sauce.
This book will appeal to those who feel nostalgia for a parent's or grandparent's cooking, to those who have a longing for the heartier fare of times past. The author's daughter, Felicia Young, who has "cooked Scandinavian since she was old enough to hold a lefse stick," has compiled and tested the seventy-two recipes accompanying this joyful memoir.

Rhubarb Upside-Down Cake

1 1/2 cups unsweetened rhubarb (fresh or frozen)
1/4 cup brown sugar
1/3 cup softened butter or margarine
1/2 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 egg white

Heavily grease with butter or margarine an 8-inch round layer cake pan. Mix well-chopped rhubarb with brown sugar and spread evenly over the bottom of the pan.
In a bowl cream the butter and granulated sugar together, add the egg yolk and vanilla, and mix well. Add the sifted dry ingredients alternately with milk. Beat egg white to stiff peaks and fold into the mixture last. Evenly spread cake batter over the rhubarb until it is completely covered.
Bake for 30 minutes at 350 degrees on lower shelf of oven. Turn heat off and leave cake in oven another 10 minutes before removing it. With a hot knife or small spatula loosen cake gently from the sides and bottom of the pan before inverting over a cooling rack. Bake as close to serving time as possible. Serve still warm from the oven with plenty of freshly whipped cream sweetened with a little sugar and vanilla. Serves 4 to 6.
By Carrie Young, with Felicia Young. A Bur Oak Book Series.
148 pages, 4 photos, 1993
ISBN: 0-87745-717-4