Category: Farm
Adel Barn Accents Penoach Winery in Iowa
It started as a dairy barn in the 1920s on a farm north of Adel. By the mid-1990s, the farm was gone but the barn remained part of an acreage surrounded by new housing developments. In 2006, the barn became the hub of Penoach Winery and remains a big draw at this central Iowa destination.
“I like the fact that the barn is rustic and has lasted all these years,” said Joanie Olson, who runs Penoach Winery with her husband, Stan. “Our customers also love the old barn.”
The clay-tile barn was built on the H.B. Kinnick farm north of Adel to house dairy cattle. It was likely constructed with clay-tile blocks made in Adel. Olson recently met an 89-year-old gentleman from Arizona who is related to the Kinnick family and grew up on the farm.
“His father lost the farm during the Great Depression of the 1930s,” Olson said. “This man recalled sitting on the back porch and crying during the farm auction.”
Stan Olson and his wife, Joanie, run Penoach Winery in this historic barn at their acreage north of Adel, Iowa.
In 1960, Olson’s parents, Paul and Mildred Hufferd, purchased the 240-acre farm, where they raised crops, cattle and hogs. Olson moved back to her family’s farm around 1980-81 with her husband, Stan, who had grown up on a farm near Lake Mills. The couple farmed for about 15 years. “My dad raised pigs in the barn, and then Stan did, too,” Olson said.
Although Stan began selling insurance after he quit farming, he never lost his passion for agriculture. “Stan missed growing things, so he planted 50 grape plants in 1999,” Olson said. In 2000, the Olsons started a grape nursery to supply grape vines to wineries that were taking root across Iowa.
Within a few years, the Olsons decided to start their own vineyard and winery. Penoach Winery, which reflects Adel’s original name, opened in 2006. Today, the operation includes 4 acres of grapes behind the barn, not far from areas once covered by cornfields and a hog lot.
“The barn was in pretty good shape when we started remodeling it for the winery,” Olson said. “We worked from top to bottom, starting with cleaning out the hay and pressure washing the barn.”
The transformation also included new floors, electrical wiring, plumbing, windows, doors and a covered patio on the south side of the barn. “Stan did most of the work,” Olson added.
Penoach Winery offers a variety of Iowa wines produced from grapes grown on the Olson’s acreage north of Adel, Iowa.
While couple installed their wine-making equipment in the back of the barn, the space wasn’t quite large enough. About four years ago, the couple moved this equipment to a nearby shed and transformed the back room of the barn into a gathering space, complete with comfortable chairs. In the adjoining room, guests can browse the gift shop, which showcases 18 varieties of wine made at Penoach Winery.
“We enjoy meeting lots of people who visit our winery,” Olson said. “We’re glad we can share our barn with them.”
Want more Iowa culture and history? The barn at Penoach Winery will be featured in my upcoming book, Dallas County, a pictorial history from Arcadia Publishing, which will be released in the summer of 2017. In the meantime, check out my top-selling “Calhoun County” book, which showcases the history of small-town and rural Iowa, as well as my “Culinary History of Iowa” book from The History Press. Order your signed copy today!
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
The interior of this former dairy barn is now an inviting, relaxing place to sample Iowa wines.
Is This Iowa’s Favorite Appetizer?
Who would have thought pickle wraps (a.k.a. pickle roll-ups) would be the hot food topic this holiday season? Of course, you don’t need a holiday to celebrate if you want to enjoy some “Iowa sushi,” as I explained to Des Moines Register reporter Courtney Crowder recently.
Here’s the great article from Courtney, along with my take on why pickle wraps are so undeniably Iowan (along with recipes, of course!)
Is This Iowa’s Favorite Appetizer?
Courtney Crowder , ccrowder@dmreg.com8:28 a.m. CST December 15, 2016
http://www.desmoinesregister.com/story/entertainment/dining/2016/12/14/iowas-favorite-appetizer/94676550/
My obsession with “Holiday Pickle Wraps” — also known as “Iowa Sushi” or “Lutheran Sushi” — began with a Facebook post.
Just before Thanksgiving, fellow reporter John Naughton posted a picture of a Hy-Vee display replete with cream cheese, pickles, dried beef and a sign noting that it was time for “Holiday Pickle Wraps.” Above the photo he wrote, “Sure sign you’re in Iowa.”
To me, the sign and its gathered foodstuffs might as well have been in a foreign language. Pickle wraps? Naughton’s post should have read: “A sure sign you’re not from Iowa.”
After living in the Hawkeye State for two years, I like to think I have at least a passing grasp on what is Iowan, but here I was simply gobsmacked by pickle wraps. What exactly are pickle wraps? Are these truly Iowan or just a quick appetizer Iowans are co-opting? And, most importantly, aren’t they incredibly salty?
“No, they’re not overly salty,” I was assured by Darcy Maulsby, lifelong Iowan and author of “A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More.”
“Pickle wraps are very, very popular in Iowa,” Maulsby added. “So many friends say pickle wraps are the first thing on the appetizer tray to go at their parties.”
Traditionally, a pickle wrap begins with a pickle (obviously), which is then slathered in cream cheese, wrapped in ham and cut into bite-sized pieces. However, there are variations on the general pickle wrap theme, Maulsby said. Some people sheathe the ham with a tortilla and others don’t use ham at all, instead opting for a dried beef encasement. Others make pickle wrap dip, where all the indigents of a pickle wrap are blended together and served with crackers.
“This is definitely a Midwestern thing,” Maulsby said. “You go to Arizona, Oklahoma, California, Michigan, they’ve never heard of a pickle wrap. Some Wisconsin and Minnesota people do know about pickle wraps, but I think Iowans should embrace this as our own, for sure.”
The exact genesis of the pickle wrap — or pickle roll-up as it is also called — is unknown, but Maulsby said the appetizer most likely originated as a modification of an old-world German recipe.
“I think of this as being in the same category as the fried breaded pork tenderloin, as far as its German-ness goes,” she said. “Anytime you have a German community or a place with a strong German heritage, you got pickles and red meat and that is two-thirds of a pickle wrap right there.”
As with its origins, the enduring legacy of the pickle wrap is up for grabs as well. So what is it that keeps Iowans coming back to the simplest of hors d’oeuvres?
“It’s the pickle wrap’s flavor sensation, and it’s a texture thing, too,” Maulsby said. “It does everything a good food should do: It’s interesting to the palate. The tang of the pickle plays nicely off of the smooth cream cheese and salty meat. The crunch of the pickle is in contrast to the creaminess of the cream cheese. As a food, it does so many things well.”
The best thing about the pickle wrap is that it is soeasy to make that even I, a cooking novice, feel confident in my abilities to master the roll-up. Simply slather, wrap and cut. But Maulsby urges chefs not to rest on their pickle wrap laurels, but to attempt their own variation on the classic roll-up. Take something conventional and make it your own!
“There are a lot of fun things you could do with pickle wraps,” Maulsby said, “and no one is going to get too worked up if you tweak the classic roll-up — at least I don’t think they will.”
Pickle wrap recipes
Here are culinary historian Darcy Maulsby’s favorite pickle wrap and pickle wrap dip recipes. To learn more about her work and other classically Iowan foodstuffs, check out her website at Darcymaulsby.com.
Classic Iowa pickle wraps
1 jar dill pickles
Ham slices
Cream cheese, softened
Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice and roll the slices into cylinders around the spears. Secure with toothpicks. Chill in refrigerator. Cut into bite-sized pieces.
Tortilla pickle-ham rolls
1 (32 ounce) jar dill pickles
1 (8 ounce) package cream cheese, softened and divided (make certain that the cream cheese is very soft for spreading)
1 pinch garlic powder, to taste (optional)
1 pound sliced cooked ham (I like to use honey ham)
6-inch flour tortillas
Mix the softened cream cheese with garlic powder (if using). Spread a thin layer of the cream cheese onto one side of a tortilla. Place 1 slice of ham over the cream cheese. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla. Cover the roll with plastic wrap and chill for 2 hours (to make slicing easier). Remove the plastic wrap. Using a serrated knife, slice the roll into about 1-inch pieces or to desired size.
Dried beef pickle dip
1 package (3 ounces) dried beef, finely chopped
1 package (8 ounces) regular or reduced fat cream cheese
1/2 cup reduced fat sour cream
2 tablespoons chopped green onion
1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
1/4 teaspoon pepper
Soften cream cheese and combine with remaining ingredients. Chill until serving. Serve with crackers or fresh vegetables.
— Dip recipe from the Iowa Beef Industry Council.
Savor more Iowa food history
Want more great recipes and Iowa food stories? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
Riding with Harry: 2016 Presidential Election Reflects Truman’s Iowa Revival at 1948 Plowing Match in Dexter
Unpredictable. Shocking. Historic. All have been used to describe the 2016 presidential election, but they also characterized the remarkable presidential election of 1948. Back then, no one thought Harry Truman had any chance of returning to the White House, although he accomplished one of the biggest upsets in U.S. presidential history—and it all started on a farm near Dexter, Iowa.
Bob Larson, an 18-year-old farm boy from Casey, saw it all. “Harry Truman was a farmer, not a politician, at heart,” said Larson, 86, who met Truman on September 18, 1948, at the National Soil Conservation Field Days and Plowing Matches in Dallas County. “We can thank him for the conservation practices that are now common in agriculture.”
A recent high school graduate, Larson was working construction in 1948 with his future father-in-law. The crew was recruited to help build a dam and pond in the conservation demonstration fields north of Dexter. Larson first saw Truman on the afternoon of September 18, when the president jumped off a hayrack at the national plowing matches and headed toward the conservation area. Truman visited with Larson and his friends and family, who were eating lunch under a shade tree.
“Truman said, ‘What the hell are you doin’ just sitting here? Get your dozers started and get back to work. I want to watch you,’” said Larson, who noted that the construction crews had been told to shut down their machines when the president was in the area. “Truman rode with me on my bulldozer for about 10 minutes.”
WhenTruman arrived in Dexter on Sept. 18, 1948, he was a 50-to-1 underdog against his presidential rival, New York Governor Thomas Dewey. Nevertheless, a crowd welcomed Truman to Dexter, Iowa, in grand style. As part of his whistle-stop presidential campaign, Truman arrived in Dexter via the Rock Island Railroad, where he was greeted at the depot by the Dexter school band, a parade and a queen and her court. The president, his wife, Bess, and their daughter, Margaret, were escorted to the farm site north of Dexter by a motorcade that included Truman’s convertible limousine.
Donald Hanson (left of the radio microphone), a farmer from Roland and competitor at the 1948 National Plowing Matches near Dexter, Iowa, was interviewed on WHO Radio. Hanson is the grandfather of Eric Hanson, a television reporter and anchor on KCCI in Des Moines.
Truman came to Iowa to “Give ‘em Hell”
When Truman arrived in Dexter on Sept. 18, 1948, he was a 50-to-1 underdog against his presidential rival, New York Governor Thomas Dewey. Truman’s appearance in Dallas County stemmed from a White House visit months before when Iowa Farm Bureau President E. Howard Hill and other Iowa ag leaders met with Truman in May 1948 and invited him to come to the National Soil Conservation Field Days and Plowing Matches. The president tried to discourage the men, asserting that they’d have nothing but problems if he and his entourage came.
Dewey was also invited to attend the event but turned the Iowans down flat. “Dewey thought he had the election locked up,” Larson said. “The Midwest didn’t like Dewey, because he was an elitist who had no time for Iowa dirt farmers.”
Months went by with no word from the White House. Then three weeks before the big day, plowing match organizers were notified that Truman had accepted their invitation. Once Dewey heard Truman was headed to Iowa, he immediately arranged for a farm-press event to be held on his Pawling, N.Y., farm on the same day as the national plowing matches near Dexter.
While the media focused on New York, all roads led to the nation’s largest farm event in central Iowa on the September 18, 1948. As the sun rose and the mercury soared, bumper-to-bumper traffic soon clogged the roads near Dexter.
The crowd welcomed Truman in grand style. As part of his whistle-stop presidential campaign, Truman arrived in Dexter via the Rock Island Railroad, where he was greeted at the depot by the Dexter school band, a parade and a queen and her court. The president, his wife, Bess, and their daughter, Margaret, were escorted to the farm site north of Dexter by a motorcade that included Truman’s convertible limousine.
Much to Truman’s delight, a huge crowd of 100,000 people gathered on Lois Agg’s farm to watch the plowing matches, see new conservation practices in action and hear him deliver a speech about farm policy.
President Harry Truman spoke about farm policy before a crowd of 100,000 people on Sept. 18, 1948, near Dexter, Iowa. This was the first speech that was referred to as “Give ‘Em Hell, Harry,” a slogan that stuck with Truman for the rest of the campaign.
WHO Radio personality Herb Plambeck introduced Truman. During Truman’s 29-minute speech, which was the first major speech of his 1948 presidential campaign, he was interrupted by applause 13 times. The loudest cheers came when he referred to the 80th Congress as the “do nothing Congress.” This was the first speech that was referred to as “Give ‘Em Hell, Harry,” a slogan that stuck with Truman for the rest of the campaign.
President Harry Truman greeted the crowd at the 1948 National Soil Conservation Field Days and Plowing Matches in Dallas County.
Event ushered in the modern era of ag conservation
After the speech, Truman and his entourage dined on fried chicken before heading out to the demonstration sites to see terraces, ponds and other conservation practices. Truman jumped off the hayrack to get a closer look, as members of the Secret Service scrambled to catch up with him.
“Truman was very interested in soil conservation and asked us a lot of questions,” Larson said. “While some guys thought terraces and contour farming were crazy, many farmers were intrigued by new conservation practices that were being promoted by the Soil Conservation Service.”
Truman took off his suit jacket, rolled up his sleeves on that hot afternoon and continued asking questions as he rode on Larson’s bulldozer while the Secret Service looked on. Larson wasn’t nervous as he chauffeured the president. “Truman was just an old farmer who wanted to know practical things, like how much dirt I was hauling.”
The response Truman received in Dexter that day revitalized his presidential campaign and Truman himself. While the polls still had Truman trailing Dewey on the eve of the 1948 election, and his margin of victory was small, Truman went on to become the 33rd president of the United States.
Truman’s appearance at Dexter also helped usher in the modern era of conservation in agriculture. Larson’s conservation work left a lasting impact, as well, since the dam and pond he built in 1948 are still there. His story, along with photos from that unforgettable day, are preserved at the Dexter Museum and on a historical marker north of Dexter.
“Truman made a good impression on me,” Larson said. “If I’d been old enough to vote in 1948, I probably would have picked Truman.”
Explore more rural Iowa history
Want to discover more stories and pictures that showcase the unique history of small-town and rural Iowa? Check out my top-selling “Calhoun County” book from Arcadia Publishing, and order your signed copy today.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Iowa Turkeys Carry on National Thanksgiving Tradition
They strut around their little area of the farm with a certain air about them. Nothing ruffles their feathers. These two pristine, white Sac County turkeys (named Tater and Tot) are special—and they know it.
“We’re honored that the national Thanksgiving turkeys hailed from Iowa this year,” said Gretta Irwin, executive director of the Iowa Turkey Federation. “These turkeys are a symbol of plenty and are a great celebration of Iowa agriculture.”
Tater and Tot make their Washington, D.C. media debut in the ballroom of the famous Willard Hotel on Nov. 22, 2016.
Through nearly seven decades, the President of the United States has received a turkey from the National Turkey Federation during Thanksgiving week. As part of the White House event, recent custom has the president “pardoning” the turkey, after noting the significance of a time of thanks for the nation’s many blessings and the opening of the holiday season.
Two turkeys are selected each year for this prestigious—if quirky—honor. One turkey functions as the “backup” in case the first turkey can’t complete its duties as the national Thanksgiving turkey. This year’s presidential turkeys hailed from Chris and Nicole Domino’s farm northwest of Early. The 42-pound male birds were born July 18 and were selected in August for their famous role.
“They had some of the best-looking feathers and the best personalities, because they are very calm,” said Chris Domino, a fourth-generation farmer who has raised turkeys for nine years. “They really stood out from the crowd.”
Chris and Nicole Domino and their five daughters raised Tater and Tot on their Sac County, Iowa, turkey farm.
Groomed for greatness
The presidential turkeys received plenty of personalized care during their months at the Domino’s farm, thanks to daughters Adrian, 13; Brianna, 10; Marissa, 8; Addison, 7; and Megan, 6. The male turkeys got their first taste of celebrity with the snacks they were offered. “We tried lettuce, cottage cheese and cooked eggs, but we found out the turkeys love dried meal worms and diced tomatoes,” Chris Domino said.
The birds enjoyed other perks, too, including dog toys. “They like playing with tugs and squeaky dog toys,” said Adrian Domino, who helped raise the birds with the help of her parents and sisters.
The five girls lavished attention on the turkeys and didn’t stop with special treats. They washed the birds and even played music for them. The first song to elicit a gobble from the turkeys? “Me, Too” by pop singer Meghan Trainor.
The turkeys got their first taste of fame on the morning of Nov. 18, when the Iowa Turkey Federation hosted a send-off for the birds. A small group of local and state media, turkey industry representatives and elected officials from Sioux City to Des Moines gathered in a shed at the Domino family’s farm to “meet” the celebrities and learn more about the Domino family’s farming tradition, which has spanned nearly a century.
“We highlight the family aspect of farming as we celebrate this fun, turkey-centered tradition,” Irwin said.
The official presidential turkey carriers are ready to transport Tater and Tot from their farm near Early, Iowa, to Washington, D.C.
Turkey tradition dates back to Truman administration
The turkeys left for Washington, D.C. in a van early in the week of Nov. 21. After arriving in the nation’s capital, they settled into their deluxe accommodations at the posh Willard Hotel just down the street from the White House.
Irwin and the Dominos watched as the Iowa turkeys basked in the spotlight during a high-profile media event at the Willard Hotel ballroom on Nov. 22. The big day arrived on Nov. 23, when President Obama bestowed names on the birds and issued his pardon for the turkeys, who were presented by National Turkey Federation Chairman John Reicks. The birds retired to Virginia Tech University, where they will live out their lives in comfort.
While some historians debate the origins of the presidential Thanksgiving turkey tradition, history is clear that the first presentation of a turkey by the National Turkey Federation occurred during President Truman’s administration.
Since then, Iowa has supplied seven of the Thanksgiving turkeys pardoned by various presidents. Prior presidential turkeys have hailed from Ellsworth, West Liberty, Dike and Story City. The birds have represented Iowa during the administrations of President Johnson (1964), President Ford (1976), President Reagan (1983 and 1988), President George Herbert Walker Bush (1991), George W. Bush (2008), and now Obama in 2016.
Congressman Steve King (R-Iowa) noted that 2016 marks the first time a presidential bird has come from his congressional district. He added that Benjamin Franklin wanted the turkey to be America’s national bird. “Turkey production is a form of value-added agriculture and reminds us that all new wealth comes from the land,” King said. “It’s a proud tradition that’s worth honoring as this country comes together for Thanksgiving.”
Savor more Iowa food history
Want more fun Iowa food stories and recipes? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Iowa Eats! Why Radio Iowa, Newspapers and Libraries are Hungry for “A Culinary History of Iowa”
Everyone has an Iowa food story, even those doubters who sounded incredulous when I first proposed my idea for my “Culinary History of Iowa” book. Their amusement, followed by the inevitable question, “Iowa has a culinary history?” quickly dissolved into stories of Maid-Rites, potlucks and more.
The media, Iowa libraries and others across the state have really embraced these stories, too. I was honored to offer book programs and signings at the Ruthven Public Library and beautiful Kendall Young Public Library in Webster City. I was also pleased that the Webster City Freeman Journal ran a feature story on my book, at Pat Powers from KQWC Radio in Webster City interviewed me in a broadcast that has now popped up on Radio Iowa.
Need a fun read or a great gift idea? Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.
November 19th, 2016 by Ric Hanson
http://www.kjan.com/index.php?cat=3&paged=2
From pork tenderloins to sweet corn to Jell-o, a new book is out focused on Iowa foods and the flavors that make the state so delicious. The book, “A Culinary History of Iowa,” traces the popular tastes of Iowans through the years, according to author Darcy Dougherty Maulsby, of Lake City. “We do have great cuisine,” Maulsby says. “It’s funny. When the book came out, I had some people questioning, ‘Iowa has a culinary history?’ We sure do. I said, ‘Just starting thinking what defines Iowa food,’ and everybody always comes up with an answer.” Maulsby says she’s done research for the book by exploring all four corners of the state and everything in between.
“I’ve been working on it in bits and pieces for almost 20 years in my career as an ag journalist,” Maulsby says. “I’ve traveled the state and met with some of Iowa’s finest chefs and lots of great old-school farm cooks. I’ve seen the spectrum of really awesome Iowa food and it’s been so much fun to collect all of these stories and photos in one place.” Some might categorize it as a cook book but Maulsby says it’s more than that.
“It’s the story behind the things that define Iowa food,” Maulsby says. “Whether that’s Maid-Rites, Dutch letters from Pella, there’s so many fun stories, Laura Ingalls Wilder turns up in there, the Younkers Tea Room, all of these amazing traditions, meat lockers, sweet corn, all of the things that make Iowa food great.” Find the book at the Amazon and Barnes & Noble websites as well as at: www.darcymaulsby.com. (Radio Iowa)
Darcy Maulsby is the author of “A Culinary History of Iowa,” which serves up stories, photos, recipes and more!
Iowa Eats: Maulsby pens book on the state’s culinary history
NOV 16, 2016
by ADRI SIETSTRA, Webster City Freeman Journal reporter
asietstra@freemanjournal.net
Author Darcy Maulsby will be bringing Iowa food stories to life during a free program Thursday evening at 6:30 p.m. at Kendall Young Library. The program will feature a cooking demonstration with book signing to follow.
“You’ll love this fun, fast-paced program filled with stories, rare vintage photos and surprising recipe tips. Be prepared to dig into the remarkable stories behind Iowa classics like Maid-Rites, breaded pork tenderloins, Iowans’ obsession with Jell-O, and our distinctive chili-and-cinnamon roll phenomenon,”said Maulsby. “I’ll also share practical, proven tips on how to preserve your own family’s history and food traditions.”
Maulsby, 43, is a self-described foodie and home cooking enthusiast from Lake City. She began baking and cooking in grade school while growing up on the farm. She entered many cooking contests at the Calhoun County Expo while a member of the Lake Creek Go-Getters 4-H Club.
“Food writing is a large part of my work as a small-business owner, freelance writer and marketing specialist who focuses on agriculture. I work with clients ranging from the National Pork Board to Farm News, where I often interview chefs and home cooks, create recipe pages and write feature stories that highlight the farm-to-fork connection,” said Maulsby.
In 2007, Maulsby completed the Master Food Preserver course through University of Illinois Extension. She earned her bachelor’s degree in journalism/mass communications and history from Iowa State University (ISU) and also earned her master’s degree in business administration from ISU.
Maulsby’s jams have won blue ribbons at the Iowa State Fair, and cookies have earned top honors at the Clay County Fair. She is also a certified Kansas City Barbecue Society judge.
Maulsby credits a variety of sources for the inspiration for her new book.
“The stories in “A Culinary History of Iowa” have come from the Iowa State Fair, as well as long-time restaurant owners, experienced farm cooks, candy shop owners and other foodies throughout Iowa,”Maulsby said.
Maulsby is excited to share some of Iowa’s culinary history with attendees Thursday evening.
“Everyone has a food story. Sometimes we don’t realize just how unique-and tantalizing-Iowa’s food traditions are. If you like to travel, you’ll walk away from this program inspired to explore Iowa, where you can sample flavors from around the globe without leaving the state,” said Maulsby. “If you have an appetite for adventure, you can’t do better than Iowa when it comes to history, agriculture and one-of-kind culinary experiences.”
Signed copies of her book “A Culinary History of Iowa” will be available for $24 a copy.
Celebrating great Iowa eats
LINDSAY ANDERSON, Kendall Young Librarian
We Midwesterners are known far and wide for our excellent, down-home cuisine. Having only lived in Iowa for two years, I have already eaten enough to be amazed at Iowa’s particular brand of culinary delights.
Have you ever wondered why Iowans cook – and eat – so well, and from where your signature recipes and food traditions originate? Iowa author and Lake City native, Darcy Maulsby, explores these and other food stories in her recently published book, Culinary History of Iowa. In it, she discusses everything from Maid-Rite classics to Iowan’s homemade cinnamon rolls (served with chili, of course). The Library is delighted to be hosting Maulsby at Kendall Young Library on Thursday, November 17 at 6:30pm for a presentation, book signing and cooking demonstration. Maulsby has been featured in the Iowa History Journal, Our Iowa magazine, Iowa Public Radio, and more. During Maulsby’s fun, interactive program, she will serve up fascinating tidbits related to more than 150 years of Iowa cuisine from all corners of the state. Attend this free event and discover how Iowa’s delectable cuisine is quintessentially Midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences.
On the Shelf
If all this talk of food has left you hungry, here are some titles that can help get some great, local Iowa eats cooking in your kitchen: The following cookbooks were recently added to the Library’s Genealogy Reference collection. While we do not allow these unique cookbooks to be checked out, you are welcome to browse them and make copies of any recipes that catch your eye.
The Famous Old Webster City Cook Book
Curated by The Ladies’ Aid Society of the Congregational Church in 1916, this cookbook boasts only “tried and tested” local recipes, including everything from waffles and pancakes, to salads and corn breads. A fun addition: the past page of this cookbook includes “Discoveries and Household Hints,” a delightful list of tips and tricks from some early 1900s kitchen experts.
4-H & Friends Cookbook
Assembled in honor of the Hamilton County 4-H program’s 70th anniversary in 1987, this nearly 400-page volume is painstakingly indexed, and boasts over 13 sections of recipes. Explore and discover some delightful gems; experiment with recipe choices ranging from “Shoo-Fly Cake” to “Gramma’s Hamburger Soup”.
St. Paul’s Lutheran Church Anniversary Cookbook
Compiled by the ALCW of St. Paul’s Lutheran Church of Williams, Iowa in 1987 to commemorate their 75th anniversary, this volume boasts more than 250 pages of hardy, time-tested eats that will satisfy your hunger and delight your taste buds. Try your hand at everything from “Buttermilk Cinnamon Bars,” to “Zucchini Date Pecan Loaf,” to “Highbrow Haddock.”
Try out these locally celebrated recipes for some delicious mealtime fun, and don’t forget to join us at the Library with Darcy Maulsby on Thursday, November 17 at 6:30pm for an unforgettable (not to mention delicious) journey into Iowa’s culinary past.
Order you copies today!
Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.
Voice of Reason: Iowa Pork Producer Dave Struthers Offers Top 10 Tips to Speak Up for Ag
With 40 years of hog production under his belt, Iowa pork producer Dave Struthers has seen it all, from pasture production to confinement barns to hoop barns. He’s also willing to help set the record straight about modern pork production and encourages other farmers to do the same.
“There’s a lot of misinformation out there about modern agriculture and livestock production,” said Struthers, a past president of the Iowa Pork Producers Association who farms near Collins. “Since people often don’t take the time to investigate or seek out more information on their own, it’s important for farmers to offer their perspective.”
Here are Struthers’ top 10 tips to help share agriculture’s story:
- Be a voice of reason. Who knows more about the realities of modern agriculture than the farmers who live it every day? “I tell people there are pros and cons of every swine production system,” said Struthers, who runs a farrow-to-finish operation along with a row-crop operation with his family. “I try to offer a practical point of view and provide a voice of reason.” Struthers takes a practical approach when non-farm audiences raise concerns about whether pigs are happy in confinement barns. “What tells me a pig is happy is when it’s healthy and growing,” he said.
- Say yes to opportunities. When the local newspaper, area radio station or major news outlet comes calling, be willing to go on the record, said Struthers, who raises approximately 250 sows and also has hoop barns. Along with participating in many media interviews, Struthers has appeared in the Humane Society of the United States’ documentary film “At the Fork” and has hosted international visitors on his farm. In addition, Struthers and his wife, Elaine, have helped with a bacon festival in San Francisco. “Don’t be afraid to engage,” he said. “It’s good to have these conversations and keep the lines of communication open.”
- Explain what motivates you. Farming is a multi-generation tradition for the Struthers family. “We’re in this for the long haul and care about our animals,” said Struthers, who has raised hogs since he was 9 years old.
- Share your practical experience. This extends from livestock care to nutrient management. “Just explain what you’ve seen and experienced on your farm,” said Struthers, who points out things that are interesting to non-farm audiences, such as the fact that he checks his animals daily and keeps daily observation records of the hogs. “I also explain that swine manure is a valuable asset on our farm,” said Struthers, whose family received the Wergin Good Farm Neighbor award this October. “I note that we soil test every three years and test the manure’s nutrient content, as needed, so fertility is managed properly on our farm.”
- Don’t hold anything back. Struthers is willing to explain the production practices he uses, from confinement barns to biosecurity protocols to tail docking. “Just be open and honest,” he said. Also, acknowledge that farms are complex biological systems, and there are no silver bullets. When asked about various production systems, Struthers addresses the challenges of livestock production in Iowa. “Pigs outdoors are wonderful when it’s 75 degrees and sunny. It’s not so good in freezing rain or snowstorms. Indoors we can create a consistent, comfortable environment and also provide good ventilation and air quality.”
- Be prepared for hot-button issues. Acknowledge that many people are concerned about manure management, water quality and antibiotic and hormone use in livestock production. Struthers explains to non-farm audiences that he only uses hormones when a sow is having trouble giving birth. “I use oxytocin, which is metabolized by the sow’s body and excreted in about 30 minutes,” he said. “I also note that this treatment is similar to Pitocin, the brand name of the hormone oxytocin that women sometimes use to have a baby.”
- Use analogies. Linking farm-specific information to examples that non-farm audiences can relate to is key. Consider antibiotic use in livestock. “I ask people, ‘If your child gets sick, are you going to cross your fingers and hope she gets better? No. You’re going to give her the medicine she needs.’ If antibiotics are required to help a sick pig, it would be contrary to animal well-being not to treat that animal.” Struthers also tells his audiences that all meat at the grocery store is antibiotic-free, since there are mandatory withdrawal times, plus packers conduct tissue tests to make sure the meat is antibiotic-free.
- Help others learn. Be willing to host farm tours, share information through social media and blogs, answer people’s questions and find other ways to help them learn. “Be proactive, and share what you know,” Struthers said. “Become a trusted source of information.”
- Be realistic. Having all the answers isn’t a prerequisite for sharing ag’s story. “If you can’t answer a question, be honest,” Struthers said. “Also, refer the person to Iowa State University, the Iowa Department of Agriculture or other resource that can provide the answer.” In addition, understand that everyone may not agree with your point of view about modern pork production practices, but that’s okay. “It’s progress when these people say, ‘You know, I can see why you’re doing what you’re doing,’” Struthers said.
- Focus on continuous improvement. Struthers is Pork Quality Assurance (PQA) Plus certified, plus his farm has been part of a site assessment to ensure that best-management practices are being followed. Struthers also works closely with his local veterinarian. “I’m always trying to learn more and improve our farming operation,” he said.
Finally, keep connecting with non-farm audiences, Struthers said. “The more you share agriculture’s story, the easier it gets. “
This originally appeared in Farm News, Oct. 2016.
Explore more rural Iowa history
Want to discover more stories and pictures that showcase the unique character of small-town and rural Iowa? Check out my top-selling “Calhoun County” book from Arcadia Publishing, and order your signed copy today.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Rustic Cooking Refined: Iowan Robin Qualy Embraces Global Flavors
Call her a fusion of culinary creativity. While Robin Qualy has a strong German heritage, she loves Italian flavors. Although she didn’t care for home ec (now family and consumer sciences) classes during her school years in Lytton, Iowa, this self-taught cook loves to experiment in the kitchen. Most of all, she’s proud of her farm roots but takes a distinctly non-traditional approach to Iowa cooking.
It all started with a magnum of French champagne. “It was a gift from a client in Europe,” said Qualy, a court reporter who lives in Lake City, Iowa. “It sounded fun to have a crab fest with the champagne, so we did.”
The event evolved into a seafood fest with everything from clam chowder to crab cakes with remoulade (pronounced “rem-oo-laud”) sauce. “Finding Emeril Lagasse’s remoulade sauce recipe was a breakthrough,” Qualy said. “While it had 18 ingredients, it showed me why chefs’ food tastes so good, because everything is built up from all those layers of ingredients.”
This also inspired Qualy’s passion for showcasing global flavors. One of her favorite cookbooks is Marcella Hazan’s “Marcella Cucina,” which is filled with Italian recipes and interesting stories. Some of Qualy’s creations, including Pain D’Epi, a wheat-stalk bread inspired by French baguettes, can take on a variety of flavors, from Italian to Greek. This offers her customers options if Qualy happens to be selling her baked goods at the Lake City Farmers Market or the Clear Lake Farmers Market.
Qualy’s goal for this winter? Learn to prepare sushi. Through her part-time business, La Casa Cuisine, where she serves as an in-home guest chef, Qualy also enjoys sharing her best cooking tips, which include “reduce, reduce, reduce” to remove excess moisture and concentrate the flavors in sauces, “fresh, fresh, fresh” for everything from herbs to coffee beans, and “healthify” recipes by using more whole grains and vegetables, less sugar and healthier oils like olive oil.
By adding plenty of vegetables, Qualy “healthified” her chili recipe and took top honors in the 2016 Dell Blair Memorial Chili Cook-Off at Lake City’s fall festival this September. “This contest has been around for a number of years, so I knew I needed to offer something unique,” said Qualy, a first-time competitor. “Since there was no meat in the recipe, I used chipotle peppers in adobo sauce to add a hearty, smoky, spicy base.”
Sharing her culinary creations with friends and family is important to Qualy, who credits her mother, Marlene Glasnapp of Lytton, for inspiring a love of family, food, cooking and baking. Qualy’s advice to other home cooks? “Keep learning, and have fun refining your culinary techniques. Cooking is a skill you can use all your life.”
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Championship Veggie Chili
Robin Qualy’s unique chili won top honors in the 2016 Dell Blair Memorial Chili Cook-Off in Lake City this fall.
2 tablespoons canola oil
1 cup onion, diced
2 cups zucchini with skin, diced
1 / 2 cup red peppers, diced
1 / 2 cup yellow peppers, diced
1 / 2 cup orange pepper, diced
1 / 4 cup poblano or jalapeno pepper, diced (to taste)
2 teaspoons fresh garlic, minced
1/2 teaspoons salt
1/2 teaspoons black pepper
1 tablespoons cumin
2 tablespoons chili powder (to taste)
1 tablespoons sugar
1 box (32 ounces) unsalted vegetable stock (Qualy recommends the Kitchen Basics brand)
28-ounce can crushed tomatoes
28-ounce can garlic-celery-onion stewed tomatoes, diced or mashed
1 can green chilis, diced
2 tablespoons chipotle peppers in adobo sauce, diced
2 ears of sweet corn cut off cob, or 1 cup frozen corn, thawed
14-ounce can each white kidney, red kidney, and black beans – drained, rinsed, and mashed with potato masher
14-ounce can each white kidney, red kidney and black beans – drained and rinsed
In large pot, heat oil over medium heat. Add the onion and zucchini, cook about 5 min., then add peppers and garlic. Cook 5 more minutes. Add salt, pepper, cumin, chili powder and sugar. Cook until onion is translucent and zucchini is soft.
Pour in vegetable stock, crushed tomatoes, stewed tomatoes, green chilis and chipotle peppers in adobo sauce. Bring to boil, then reduce heat. Cover and simmer for 30 minutes. Add sweet corn, mashed beans and whole beans. Stir well; simmer another 30 minutes. Taste and adjust seasoning. Serve with shredded extra-sharp cheddar, snipped cilantro and blue corn chips. Ole! Ole! Ole! Yield: 1 gallon
Crab Cakes with Remoulade Sauce
For the crab cakes:
2.5 cups crushed dry bread crumbs
3 6-ounce cans crab meat
1 / 3 cup salad dressing, Miracle Whip or mayo
1 / 2 cup red pepper, diced
2 stalks celery, diced
1 / 3 cup onion, diced
4 shakes of Louisiana hot pepper sauce (to taste)
2 teaspoons Old Bay seasoning
1.5 tablespoons lemon pepper seasoning
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
2 eggs
2 cups panko bread crumbs
Canola oil to generously coat surface of non-stick skillet
Combine bread crumbs, crab meat, salad dressing, red pepper, celery, onion, hot pepper sauce, Old Bay seasoning, lemon pepper, salt and black pepper. Taste test and adjust seasonings, as desired.
Add 2 eggs, lightly beaten. Form mixture into 10 2.5-inch patties. Firmly coat each crab cake with panko crumbs in pie plate. Heat canola oil until medium hot. Patties should sizzle when touching oil. Fry five patties at a time, 5 minutes per side, or until dark brown. Keep warm until serving with remoulade sauce on the side. Yield: 10 crab cakes
Remoulade sauce
1 cup salad dressing or Miracle Whip
1 / 4 cup ketchup
2 tablespoons extra virgin olive oil
2 tablespoons whole-grain mustard (such as whole-grain Dijon)
2 tablespoons horseradish
1 tablespoon Louisiana hot sauce
2 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 / 4 cup scallions (or regular onions), diced
1 / 3 cup celery, diced
1 / 2 teaspoon fresh garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning
1 teaspoon dill weed
1 / 2 teaspoon black pepper
2 teaspoons brown sugar
Blend all ingredients, using a blender or food processor with S-shaped chopping/blending blade. Pour into bowl, cover and refrigerate. Best when served at room temperature. Laissez les bons temps rouler! (Let the good times roll!)
Beef Asian Stir Fry
Brown sugar is a secret ingredient in this flavorful stir fry.
1 pound lean steak (charcoal steak is a good option), sliced thinly against the grain into 2-inch-long strips
1 / 3 cup teriyaki sauce (liquid)
2 tablespoons canola oil for stir-frying
2 cups carrots, sliced
1 / 2 cup red peppers, sliced
8 ounces baby bella (cremini) mushrooms (one box), sliced
1 / 3 cup onion, sliced fairly big
1 / 2 of a fresh jalapeno pepper, seeded and deveined, small dice
8 ounces pea pods (can also substitute fresh green beans or broccoli florets)
1 8-ounce can bamboo shoots
1 8-ounce can water chestnuts, sliced
1 can baby corn
1 / 2 teaspoon fresh garlic, minced
1 / 2 teaspoon fresh ginger, grated (keep fresh ginger in freezer)
1 beef & broccoli seasoning packet (usually found near the gravy mixes in the grocery store)
1 cup water
6 tablespoons low-sodium soy sauce
1 / 2 cup teriyaki baste & glaze (thick consistency)
1 tablespoon cornstarch
2 tablespoons brown sugar
Red pepper flakes, as desired, for heat
Chopped cilantro, as desired, for flavor
8 ounces spaghetti, cooked and drained, or cooked rice
Marinate sliced beef in teriyaki sauce for 30 minutes to 1 hour. Heat oil in wok or large skillet to medium high. Add beef and stir-fry until almost fully cooked. Remove and set aside.Add more oil if needed. Stir-fry carrots, red peppers, mushrooms, onion, jalapeno, pea pods, bamboo shoots, water chestnuts and baby corn until crisp-tender. Do not overcook the vegetables.
Note: if fresh green beans are substituted for pea pods, slice the beans on the diagonal. If using broccoli, do not add until the very end. Microwave broccoli until crisp-tender. Using the microwave method allows you to control the broccoli doneness, and keeps it bright green.
Add garlic and ginger, and stir-fry another minute.
In a separate bowl, whisk the contents of the beef & broccoli packet, water, soy sauce, teriyaki thick sauce, cornstarch and brown sugar until combined; add to hot wok mixture. Add beef. Cook until hot and bubbling.
If using spaghetti, stir in drained spaghetti and combine. If using rice, do not combine with stir-fry mixture, but serve separately. Taste and adjust seasonings and heat. Use red pepper flakes or jarred jalapeno juice to increase heat. Top with cilantro, if desired. Serves 4.
Pain D’Epi—Wheat Stalk Bread
This French-style bread can take on a variety of flavors, depending on the ingredients you add. Break off bite-sized pieces during the meal, and freeze the leftovers.
Prepare baguette dough:
1.5 cups warm water
1.5 tablespoons granulated sugar
1.5 tablespoons olive oil
4 cups bread flour
1 teaspoon kosher salt
2 teaspoons fast-rise (bread machine) yeast
Add ingredients to bread machine; let the machine handle the mixing and first rise.
Spray countertop with cooking oil spray. Take dough out of bread machine and place on counter. Let dough rest 15 min. Divide into three portions.
Greek Pain D’Epi
2 teaspoons olive oil
1 teaspoon Greek seasoning (Cavender’s is a good option)
8 Greek olives (Kalamata olives), sliced
2 tablespoons dry Parmesan cheese
Italian Pain D’Epi
2 teaspoons olive oil
One 6-inch length of fresh rosemary stripped and chopped (or 2 teaspoons dried rosemary)
2 tablespoons dry Parmesan cheese
Roll dough out with rolling pin to 14-inch by 5-inch shape. Pour on olive oil, sprinkle on other ingredients to make either the Greek or Italian Pain D’Epi. (Recipe yields three loaves.)
Roll up dough so it’s 14 inches wide. Pinch to seal. Place dough on parchment-lined 11-inch by 17-inch cookie sheet (up to three bread loaves fit per cookie sheet). Using kitchen shears, make six cuts at a 45-degree angle to within half an inch of bottom of dough. Position each cut dough section in the opposite direction, keeping bottom of dough intact.
Cover with flour-sack cloth, or spray plastic wrap with cooking oil spray and cover. Let dough rise 45 minutes. Place pan in middle of preheated 425-degree oven. Mist inside of oven with water to create steam. Bake for 17 to 23 minutes, or until lightly browned. Serve warm with olive oil for dipping.
Chicken Piccata
3 tablespoons extra virgin olive oil
2 boneless, skinless chicken breasts, butterflied and pounded to approximately one-quarter inch thickness
Salt and pepper, to taste
Lemon & Butter Cream Sauce for Chicken Piccata
4 tablespoons butter
3 tablespoons shallots, minced
1 pound baby bella (cremini) mushrooms, sliced
1 / 3 cup white wine (Chardonnay is a good option)
1 tablespoon capers
1 / 4 cup lemon juice
1.5 tablespoons cornstarch
1 14-ounce can chicken broth or stock
3 / 4 cup heavy cream or half-and-half
Salt and pepper, to taste
1 pound angel hair pasta, cooked, drained and buttered
Parmesan or asiago cheese
Heat a generous amount of oil in large skillet over medium heat. Salt and pepper the chicken; sauté for approximately three minutes per side. Set cooked chicken aside, covered in foil, on baking sheet in 275-degree oven. Continue sautéing all the chicken and place in oven.
Add butter to drippings in the skillet. Sauté shallots and mushrooms 5 to 7 minutes until browned. Increase heat and add wine, boiling 2 minutes to reduce the liquid. Add capers and lemon juice; simmer two minutes. Dissolve cornstarch in chicken broth and add to pan. Boil mixture down for two to three minutes. Reduce heat and whisk in cream. Simmer until sauce thickens slightly.
Place chicken on pasta and ladle sauce over half the plate, top with Parmesan or asiago cheese.
Serves 4.
This article first appeared in Farm News, Oct. 2016
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.
Talking “Stilettos in the Cornfield,” Taxes, Trade and More on CNBC
What’s on Iowa farmers’ minds regarding the 2016 presidential election? See how “stilettos in the cornfield” became a hook when Andrew Ross Sorkin interviewed me on CNBC’s “Squawk Box” to discuss key issues here in rural Iowa from a farmer’s point of view.
Check out the video here. It all went down on a beautiful fall afternoon on a farm near Linden, Iowa. Proud of Iowa farmers who give a voice to rural America!
Explore more rural Iowa history
Want to discover more stories and pictures that showcase small-town and rural Iowa’s culture and history? Perhaps you’d like a taste of Iowa’s culture and favorite recipes. Check out my top-selling “Culinary History of Iowa” book from The History Press and “Calhoun County” book from Arcadia Publishing, and order your signed copies today.
Talking Iowa Food and Culinary History on Iowa Public Radio
What do you think of when you think of Iowa food? Charity Nebbe explored Iowa’s amazing culinary history with me during “Talk of Iowa” on Iowa Public Radio recently, and you won’t believe all the incredible stories we covered in 20 minutes!
Listen to the complete “Talk of Iowa” interview about “A Culinary History of Iowa here.
Want to learn more about the book or its companion postcard packet of 15 vintage Iowa culinary history images? Check out my online store!
Remembering Sept. 11: Iowa Community’s Potluck Honors America
I wrote this story in 2014 for Farm News and wanted to share it again today on this 15th anniversary of the 9/11 tragedies. We must never forget, or take our freedoms for granted.
Ginger Tribby doesn’t do a lot of cooking. That doesn’t mean that incredible home-cooked food doesn’t abound, however, when she and her husband, Neal, host a potluck at their home each Sept. 11 to remember the day America changed forever.
“It’s about a
ppreciating our life, our freedom and all the blessings we have in America,” said Tribby, a retired Farm Bureau Financial Services employee.
The Tribbys have hosted up to 200 guests for the annual Sept. 11 remembrance gathering—an impressive number for a community with about 110 people. The event offers a meaningful way to bring the community together, said Dorothy Gavin of St. Marys, who prepares a variety of dishes for the potluck. “We come together to honor those who perished, as well as the firefighters and first responders.”
The remembrance gathering started after Tribby, her husband, her sister Margie and brother-in-law Chuck were waylaid in Ireland following the attacks on Sept. 11, 2001. “We’d spent 10 days in Ireland celebrating our 25th anniversary,” Tribby recalled. “After we boarded a plane in Dublin on Sept. 11 to fly back to America, we heard there was going to be a slight delay.”
The passengers were later told that their flight had been cancelled due to the closing of U.S. air space. Amidst the fear and confusion, a fellow passenger with a cell phone was able to find out what was going on. “It was totally surreal,” said Tribby, who wasn’t able to return to the United States with her family until Sept. 15.
In 2002, the Tribbys decided to host a get-together on Sept. 11 to honor America. “It started as a small gathering,” Tribby said. “Then we thought maybe we should do this each year, so we have.”
The event has grown each year and includes people of all ages, from children to grandparents. Following an evening potluck meal featuring smoked pork loin, ham balls, cheesy potatoes and salads of all kinds, everyone heads to the dessert table loaded with cakes, bars, apple crisp and more. “The food is the best,” said Patty Gavin of St. Marys. “More importantly, Sept. 11 is a day that shouldn’t be forgotten.”
At sunset, guests gather in the Tribby’s back yard near the American flag to sing “America the Beautiful” and listen to a patriotic poem. “If that ceremony doesn’t make you tear up, nothing will,” said Steve Lininger, who travels 150 miles from Rock Port, Mo., to attend the annual gathering. “Sept. 11 changed the lives of everyone here. The remembrance gathering leaves a lasting impression on you.”
Savor more Iowa food history
Want more fun Iowa food stories and recipes? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
Ham Balls
This family favorite comes from Ginger Tribby’s mother, Ellen Dooley. Ginger and her sisters made a triple batch for this year’s Sept. 11 remembrance gathering.
1 pound ground ham
1 / 2 pound lean ground beef
1 / 2 pound lean ground pork
2 / 3 cup crackers, crushed
2 eggs
1 / 2 cup milk
1 / 2 cup finely chopped onions
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 teaspoon liquid smoke
Syrup:
1 cup brown sugar
3 tablespoons vinegar
1 tablespoon water
1 teaspoon dry mustard
Combine all the ham ball ingredients. Shape into balls about the size of golf balls, and place in baking dish. Combine the syrup ingredients and set aside. Bake ham balls at 350 degrees for 30 minutes. Top the ham balls with syrup, and bake another 30 minutes.
Cheesy Baked Hash Browns
This recipe from Joanne Gavin of St. Marys is always a hit at potlucks.
1 2-pound bag shredded hash browns
1 can cream of chicken soup
1 cup cheese (Velveeta or cheese in a can)
1 / 2 cup onions
1 / 2 cup peppers, diced
1 stick butter, softened
1 cup sour cream
Salt and pepper, to taste
Mix all ingredients together. Bake in an uncovered 9-inch by 13-inch dish at 325 degrees for 1 hour.
Macaroni Salad
This classic recipe is found in the “Great Home Cooking” cookbook compiled by members of the Immaculate Conception Parish in St. Marys.
3 cups macaroni (uncooked)
2 cups Miracle Whip salad dressing
2 / 3 cup sugar
2 cups cheddar cheese (shredded)
1 cup celery, diced
1 / 2 cup carrots (grated)
2 / 3 cup onion, diced
1 / 2 cup green pepper, diced
1 / 2 cup dried bacon bits
Mix Miracle Whip and sugar together with an electric mixer; set aside. Cook macaroni until tender. Drain and rinse in cold water; let cool. Combine Miracle Whip mixture with macaroni and all remaining ingredients. Refrigerate for two hours before serving. Makes 10 cups.
Rum Cake
This easy recipe from the Tribby’s friend Sheryl Reynolds of Des Moines tastes great with ice cream or whipped cream. It also freezes well. With a few minor adjustments (noted below the recipe here), it can be transformed into Red Velvet Irish Cream Cake.
1 cup chopped, toasted pecans or walnuts
1 15.25-ounce yellow cake mix
1 3.4-ounce instant vanilla pudding mix
4 eggs
1 / 2 cup cold milk
1 / 2 cup vegetable oil
1 / 2 cup Bacardi dark rum
Glaze
1 stick butter
1 / 4 cup water
1 cup sugar
1 / 2 cup Bacardi dark rum
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Sprinkle nuts on the bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert onto serving plate. Prick top with fork.
For glaze, combine butter, water and sugar. Boil 5 minutes, stir constantly. Remove from heat, and stir in rum. Note: the rum will cause steam, so be careful not to burn yourself. Drizzle glaze over top of cake. Use brush or spoon to put extra drippings of glaze on cake.
- To make Red Velvet Irish Cream Cake instead of Rum Cake, substitute 1 18.25-ounce box of red velvet cake mix instead of yellow cake mix. Also substitute 1 / 2 cup Irish Cream in the cake batter instead of rum. Follow all the same steps to prepare the cake. For the glaze, substitute 1 / 2 cup Irish Cream instead of the 1 / 2 cup rum. Follow all the same steps to prepare the glaze.
Slab Pie Bars
This recipe is a favorite of the Tribby’s neighbor, Holly Wiederin, who noted that it can be made with any berry or stone fruit. She likes to use pitted, tart cherries. This recipe makes one 17-inch by 12-inch sheet pan of bars.
For the crust:
5 cups all-purpose flour, divided
3 teaspoons coarse salt, divided
2 teaspoons sugar, divided
4 sticks cold unsalted butter, cut in to small pieces, divided
12 to 16 tablespoons ice water, divided
For the Slab Pie Bars:
All-purpose flour, for dusting
2 prepared crusts, from above
2 1 / 2 pounds (about 6 cups) fresh (or frozen, thawed & drained) berries, such as blackberries, blueberries, raspberries, or a combination
1 1 / 4 cups sugar
1 / 4 cup cornstarch
Juice of half a lemon (about 1 tablespoon)
1 / 4 teaspoon salt
2 tablespoon heavy cream
1 / 4 cup sanding sugar
For crust, process half of each of the flour, salt, and sugar in a food processor until combined. Add half of the butter. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add about half of the ice water in a slow, steady stream just until dough comes together.
Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle; wrap in plastic. Refrigerate at least 1 hour or overnight. Repeat process with remaining ingredients – you need two discs of dough to make the Slab Pie Bars.
For the bars, preheat oven to 375 degrees. On a lightly floured surface, roll out a larger piece of dough to a 20-inch by 15-inch rectangle. Fit into a 17-inch by 12-inch rimmed baking sheet, pressing into corners. Pastry will hang over sides. Chill while assembling filling.
In a large bowl, stir together berries, sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.
On a lightly floured surface, roll out remaining piece of dough to an 18-inch by 13-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. Brush entire surface of pie with cream, and sprinkle with sanding sugar.
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool. Serve warm or at room temperature. Slab Pie Bars are best eaten the same day they are baked but can be kept at room temperature, loosely covered with plastic wrap, for up to two days. Slab Pie dough can be frozen for up to 1 month.