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Visit out FREE RECIPES category. New recipes added.

We are pleased to offer Toni Brendels new book. This 192 page book has history, recipes, and folk arts. A goodly number of Slovak folk dancers in kroj authentic to the Slovak Republic are shown in full color in the 24 page color section of the 6 x 9" book. ISBN: 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.

*Free Recipe*
Vdolky
Vdolky is a sweet roll that looks like a flat bismarck but doesn't have jelly inside. It is served with prune filling, cottage cheese, and a dollop of sour cream. Very Slovak.

2 packages dry yeast
1/2 cup water, warm
1 cup milk, scalded
3 tablespoons sugar, divided
2 eggs, beaten
5 cups flour
1 stick butter, softened
1 teaspoon salt

Dissolve yeast in warm water, add milk and sugar. After yeast works, add beaten eggs. Mix remaining ingredients as for pie crust. Add yeast mixture. Work together, kneading well. Set aside and allow to rise. When dough is doubled in bulk, roll out to 1/2 inch thickness. You may use a 2-inch biscuit cutter. Place on lightly greased cookie sheets. Set aside and allow to rise again, almost double in bulk. Heat large electric frying pan to 250-300 degrees.
Very lightly grease the bottom of pan, wiping excess off with paper towel. When dough is ready, lay pieces in fry pan, not too close together. They will continue to rise in pan while cooking. Turn over as each piece browns. Do not cover. Brown both sides and edges. This takes time and cannot be rushed. These also may be baked in the oven.

Vdolky Topping
1 cup sugar, divided
1 heaping teaspoon cinnamon, divided
1 stick butter, melted
2 cups stewed prunes, pitted and mashed
1 carton small curd cottage cheese (16 ounces)
1 carton sour cream (16 ounces)

See more recipes under "Free Recipes" section.

The recipes are those of Brendel family favorites. 6x9" book.
ISBN 1-932043-49-7

"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.
 

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

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

Holidays are not the same without baking, and these beautiful recipes prepared by Fr. Dominic will become your family''s seasonal favorites. He is America''s authority on baking, and by the way his goodies look and taste, he has a Big Fan upstairs. His delicious easy-to-follow recipes would give you a phone to heaven and a taste of it. 5 x 7", 84 pages.

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

Expanded Edition
While similar to the cuisines of Russia, Hungary, and Poland, Czech cooking is uniquely delicious, practical, and elegant. Although meat dishes are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables, and desserts are also popular-and all the recipes rely on the subtle flavors of fresh ingredients. This book, expanded with three new chapters, is an excellent introduction to the dishes that form the basis of Czech cuisine.
403 pages. ISBN 0-7818-1210-0

Over 100 recipes plus historical information and facts about Americans of Czech and Slovak descent are included in this 6x9" title by Pat Martin. Sixteen pages of beautiful color photos of Czech Americans in action are included. The Czech dancers of West, Texas are featured. Interesting immigrant stories and essays add impact. Penfield Press cookbooks do not necessarily duplicate each other in recipes offered.
Perfect bound, 6 x 9", 176 pages. ISBN 0-9411016-61-7

By Joza Brizova.
Czechslovakia''s most famous cookbook, adapted for American tastes. Including recipes for Czechslovak dishes such as Goulash, Cabbage Rolls, and Pishinger Torte.
ISBN 0-517505-47-9

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

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

By Julie Jensen McDonald.
Some of the best Danish recipes. Sites covered range from Racine, Wisconsin; Elk Horn, Iowa; Blair, Nebraska to Solvang, California. Sixteen pages of color.
Staple bound, 6 x 9", 64 pages. ISBN 0-941016-04-8

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

Traditional Finnish cooking relies on the seasons. In winter, soups, stews and casseroles are prepared; in summer, fresh fruits and vegetables are served. Finnish cooking, influenced by Swedish and Russian traditions, is simple, favorful and not spicy.
Paperbound. ISBN 0-781804-93-0

By Beatrice A. Ojakangas.
Finland's best-selling cookbook is adapted for American kitchens. Because bread is the mainstay of the Finnish diet, there are 14 different kinds included in this book. As most vegetables are scarce in Finland, Finns show great ingenuity with their recipes here. Fish, a prime ingredient in Finnish meals, makes a statement with such dishes as fish in a crust, glass master's herring, and cobbler's salmon. Here, too, are meats, casseroles, and "breakfast cheese," along with fruit soups, which are served as dessert. The book pays particular attention to the delicacies of the coffee table, including recipes for coffee triangles, saffron rings, bishop's pepper cookies, and many cookies and cakes.
Hardback, 5-3/4 x 8-1/2", 250 pages. ISBN 0-517501-11-2

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

Revised and expanded.
Over 100 recipes. Rare, historic photographs. Recipes for the traditional shower of wedding cakes and other customs. The Amanas were settled in Iowa by German-speaking members of the Community of True Inspiration seeking religious freedom in the 19th century. Today, the seven historic villages that make up the Amanas are one of the state's major tourist attractions.
Perfect bound, 6 x 9", 128 pages. ISBN 1-932043-11-X

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

By Elizabeth Schuler
A Crown Classic Cookbook Series
Originally published as MEIN KOCKBUCH, GERMAN COOKERY enjoys enormous popularity in Germany. Now completely adapted for use in the American kitchen, it will delight both the experienced cook looking for new recipes, as well as the novice, who has yet to make her first Wiener Schnitzel. All the favorites of German cuisine are here. ISBN 0-517506-63-7

Helga Hughes and her late husband Ken visited Germany repeatedly to collect these recipes and festival traditions from the 16 provinces of the new Germany. The nutcrackers seen on the colorful covers are from German folklorist Karin Gottier. Accented throughout the book are proverbial quotes plucked from works of the Brothers Grimm by Joanne Asala.
Coil bound, 6 x 9", 172 pages. ISBN 1-932043-02-0

By Yolanda Nagy Fintor.
In addition to 142 enticing Hungarian recipes, the author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book. Several chapters describe seasonal and ceremonial observances transplanted from Hungary and still practiced in America.
Hardback, 5-1/2 x 8-1/4", 185 pages. ISBN 0-781808-28-6

By Nanna Rognvaldottir.
Photographs by Bynjolfur Jonsson.
"[This book] is about the food I grew up on, the food Icelanders think about when they get a bit nostalgic, the food our mothers and grandmothers cooked. It is also partly about the food that has been slowly replacing it, as more vegetables, fruits, and spices gain a permanent place in the Icelandic kitchen. And it is about food traditions and the love of food." from the Authors Foreward
Hardcover, 242 pages. ISBN 0-781808-78-2

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

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

By Louise Roalson and Joan Liffring-Zug Bourret.
Notably Norwegian Revised & Expanded.
This book tells the stories of Norwegian immigrants, their ancestors, and their descendents. It includes great Norwegians and great Norwegian recipes, including meatballs, beef soup, lutefisk, cod chowder, dumplings, cucumber salad, lefse, coffee braid, gingerbread, prince''s cake, kringle, and lemon fromage with raspberry sauce. Norwegian Touches is beautifully designed and illustrated with about 80 photographs, half of them in full color.
Featured tourist attractions include Vesterheim Norwegian-American Museum in Decorah, Iowa; The Chapel in the Hills, Rapid City, South Dakota; Moorhead, Minnesota''s Heritage Hjemkomst Center; and Mount Horeb, Wisconsin, which bills itself as the troll capital of America.
Paperback, 6 x 9", 160 pages. ISBN 1-932043-17-9

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

Christmas in Norway is synonymous with delectable traditional foods. In this video, Norwegian-American Astrid Karlsen Scott brings you back to Norway to share her homeland's traditional Christmas foods. In this video you will experience the famed Julebond (Christmas Buffet) at Fossheim Tourish Hotel in Lom.

By Astrid Karlsen Scott
Scotts thorough knowledge of cooking, of Norwegian recipes, and of popular food usage in Norway make this an authentic Norwegian cookbook.
Hardcover, 192 pages.

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

A revised and expanded edition of Polish-American Ways includes more stories of the people of Poland, their customs, traditions, and more than 100 traditional recipes.
Staple bound, 6 x 9", 184 pages. ISBN 1-572160-16-0

By Anna Zaremba
Many recipes in this bilingual cookbook come from the Polish-born author''s mother, mother-in-law, grandmother, and aunts. All the recipes are tied to both countries. They are easy to follow and require mostly common, affordable ingredients. Sections include salads, soups, meats, seafood, desserts, and pies-a total of 120 recipes.
Hardback, 7-1/2 x 10". ISBN 0-970334-11-7

This cookbook is written in the form of a tale where typical Polish recipes are interwoven with a briefly outlined history of Polish culinary customs. Here are nearly 100 recipes for such classic Polish favorites as "Beer Soup with Sour Cream and Cottage Cheese," "Roast Beef Roll with Mushrooms," "Roast Pork with Caraway Polish Style," and "Old Polish Royal Mazurek." Short essays also cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare.  By Maria Lemnis and Henry Vitry
Perfect bound, 5 1/4 x 8 1/2", 303 pages. ISBN 0-781804-88-4

Drawing on her Polish childhood, Rysia presents over 850 mouthwatering recipes which can be prepared conveniently in a modern American kitchen. Dishes are arranged by category, with a special section on holiday foods and customs.
ISBN 0-870529-32-3

By Bernard Lussiana and Mary Pininska
This book is a unique portrayal, through a culinary prism, of the Polish countryside. The recipes of Lussiana, executive chef of Warsaw's Hotel Bristol, are wrought from the nation's wealth of produce. A mingling of the senses visual, artistic, literary, sensual, and culinary, this book unfolds to reveal a dream of Poland rarely glimpsed. BR>9-1/2 x 11-1/2", 144 pages. ISBN 0-781807-90-5

Selection from the back cover: Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown''s Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens.
Hardback, 8.6 x 5.8 x 1.1", 320 pages. ISBN 0-517505-26-6

Keeping in mind today''s health-minded diets, Robert and Maria Strybel have produced what can best be described as a ''bible'' of Polish cookery, one based on classic Polish cuisine and adapted to good nutrition. Numerous illustrations show detailed preparation of many Polish specialties, and the authors have included traditional as well as low-fat versions of many of these recipes.
Hardback, 7 1/2 x 9 1/2", 875 pages. ISBN 0-781805-58-9

Special order.
By Robert Strybel, author of "Polish Heritage Cookery."
This "instruction manual for the culturally aware Polish American" offers more than 4,000 recipes, along with a lexicon of basic foods and culinary concepts, ingredients and procedures, and sample menus. 6 x 9-1/4". 248 pages. ISBN 0-7818-0994-0.

Expanded Edition
By Karen West
In an easy-to-use format, the author arranged complementary and harmonious foods together all organized in seasonal cycles. First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This new edition includes a section with lightened Polish recipes, which offer hearty, authentic Polish dishes with significantly less fat and calories!

Perfect bound, 5 1/2 x 8 1/4", 219 pages. ISBN 0-781808-26-X

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

By Tuula A. Kaitila and Edey E. Saarinen
This book, stylishly illustrated in full color, is a tribute to Scandinavian cooking and the Finnish sauna tradition. Rooted in ancient rituals, the more than 130 carefully chosen recipes balance traditional and modern culinary culture.
Hardback, 7-3/4 x 10/1/4", 180 pages. ISBN 0-973105-35-6

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

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

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

Janet Letnes Martin and Ilene Lenes Lorenz wrote this book in honor of the 150th Anniversary of the mass emigration from Sweden to the United States (1846-1996). It is a compilation of wonderful old recipes, courageous and heart-warming stories of faith and memories of how Swedish traditions have been celebrated, preserved and promoted in the United States, both in the past and at the present time.
Perfect bound, 6 x 9", 282 pages. ISBN 1-886627-02-9

Recently Released Updated Volume
Edited by David Wright and Martha Wiberg Thompson

Midwest Independent Publishers Association 2006 prize winner!
This 160-page, perfect-bound volume is the long-awaited updated version of Penfield''s 1983 "Superbly Swedish." With 32 pages of all-new full-color photographs and completely revised text, "Swedish Touches" includes classic Swedish-American recipes carefully selected and expanded, now available in this new edition.
Unique to this book are color reproductions by famous Swedish artists, and popular American artists of Swedish descent. Enjoy your favorites like Carl Larsson, Anders Zorn, and Carl Milles; and learn more about the beauty of works by John F. Carlson, Birger Sandzen, Paul Granlund, and others.
With a special section on Swedish folk arts, and Dala painting, as revived in America. New color images feature Dala painted domestic interiors by Karen Jenson, noted Minnesota folk artist. Take a tour of the most interesting Swedish historic sites in America, including: Lindsborg, Kansas; Bishop Hill, Illinois; Scandia, Minnesota; and The American Swedish Institute, Minneapolis, Minnesota.
"Swedish Touches" is a fascinating glimpse into the traditions of Swedish Americans, one of America''s most colorful and artistic ethnic groups. With beautiful photos of all the customs, festivities, foodways, and institutions that carry on the best of Sweden''s old world traditions.

Perfect-bound, 6x9", 160 pages. ISBN 1-932043-53-5

Delight family and friends with hundreds of the very best Swedish dishes. From typical smorgasbord items to classic main dishes to traditional breads and pastries, you'll find 200 easy-to-follow recipes for genuine Swedish foods.

Swedish Cakes and Cookies is a modern classic. First published in 1945, it has sold over 3.4 million copies in Sweden. Over the years, it has been modernized and improved. Today''s full-color edition, with beautiful photographs throughout, contains nearly 300 recipes for cookies, sweet breads, butter cakes, tortes, and other Swedish dessert delights.
ISBN: 978-1602392625

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

This 126-page volume tells the fascinating and often hilarious account of what happened when Penfield Press was sued in Texas on the copyrightability of recipes. Follow the story of the pending lawsuit through the eyes of Joan Liffring-Zug Bourret and the words of one extraordinary Texas district court judge for both dramatic reading and hearty laughter.

A great source for the best historic recipes for classic Texas cooking.
Perfect bound. ISBN 1-572161-13-2

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

By Bohdan Zahny.
This compendium of Ukrainian cookery contains more than just your typical babka and borshch-it features more than 200 authentic Ukrainian recipes with the special touch that, until now, only a Ukrainian grandmother could provide. Easy-to-follow recipes include everything from tantalizing appetizers to luscious desserts and beverages. The inventive cooking techniques and wide variety of ingredients found in Ukranian cuisine provide dishes that are rich in flavor, aroma, and nutrition. This cookbook shows the adventurous chef how to create everything from a simple salad to an entire Ukrainian feast.
5-1/2 x 8-1/2", 304 pages. ISBN 0-7818-0654-2

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

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