Nebraska Kitchens Cookbook Volume 2
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Volume 2 is a 128-page hardcover book packed full of beautiful full-color photography showcasing 150 tested recipes submitted by the readers of Nebraska Life Magazine, and is a perfect companion to Nebraska Kitchens Cookbook, Volume 1.
Below are three recipes from the cookbook.
| Chicken Filled Corn Puffs |
| Chicago Pie |
| Triple Berry Zucchini Bread |
Wilber
“I love to make cream puffs,”
writes Carol Fictum of Wilber. “Although they are known as a dessert,
this variation is used as a main dish with a creamed chicken filling.”
 |
| Puffs | |
| 1/3 |
cup cornmeal |
| 3 |
eggs |
| 1/3 |
cup flour |
1 ½ |
tsp onion powder |
| 1/4 |
tsp salt |
1/3 |
cup butter or margarine |
3/4 |
cup water |
| Filling |
|
1 |
8-oz can whole kernel corn |
3 |
Tbsp butter or margarine |
1/4 |
cup flour |
1/2 |
tsp chili powder |
1/4 |
tsp dry mustard |
1/2 |
tsp seasoned salt |
2 |
cups cooked chicken, diced |
3/4 |
cup cooked frozen peas |
2 |
Tbsp chopped pimento |
| Milk | |
| Salt and pepper | |
Makes 6 corn puffs
Makes 4 cups of filling
Combine cornmeal, flour, onion powder and salt. Set aside. In a medium saucepan, add water and butter. Bring to a rolling boil. Stir in cornmeal mixture; stir well over low heat just until mixture forms a ball, cleaning sides of pan. Remove from heat. Beat in eggs, cold from the refrigerator, one at a time until mixture is smooth. Drop 1/4 cup onto un-greased baking sheet. Bake until puffed, golden and crisp, about 30-40 minutes at 400°. Do not open oven door during baking.
Drain corn, reserving liquid. Add enough milk to corn liquid to measure 1¾
cups. Set aside. In a medium saucepan, melt butter over low heat. Whisk in flour,
chili powder, mustard, seasoning, salt and pepper. Gradually stir in milk and
corn liquid. Cook and stir until thickened.
Add chicken, peas, pimento and corn. Mix and reheat. Cut off the tops of cooled
puffs and set aside. Pull out soft dough and fill with hot chicken filling.
Replace tops and serve.
Erickson
“This is one my mother always baked
at Christmas time,” writes Bonnadel Foster of Ericson. “This was
back in the 1930s when money was not plentiful but she always had Chicago pie
for our Christmas dinner. We had our own whipping cream as we milked cows at
that time.”
 |
| 1 |
cup nut meats, chopped |
| 1 |
cup chopped dates |
1 |
cup powdered sugar |
| 2 |
eggs, save white of 1 egg, beaten |
1 |
unbaked pie crust |
Serves 6-8
Mix together nuts, dates, powdered
sugar and eggs. Add beaten egg white and a little milk to moisten. Pour into
pie crust and bake at 350° for 30 minutes. Serve with whipped cream.
Osmond
Every spring, Nebraskans face an important decision – whether to plant their own zucchini, or to just wait for the neighbors to show up. Either way, you’re getting some. And no matter whether you grow it or get it, you’ll probably have an abundance. Melissa Lind sent in this unique zucchini recipe. It’s one of her favorite ways to use all that zucchini.
“I modified this recipe to use more natural and organic ingredients and
all the zucchini that shows up on my door step,” she writes. “I
bring it to work all the time and give it away as food gifts to friends and
neighbors.”
 |
| 2 |
large eggs, lightly beaten |
| 2
¼ |
cups raw sugar |
| 1 | cup canola oil |
| 3 | tsp vanilla |
| 2 | cups grated zucchini |
| 3 | cups unbleached, organic all-purpose flour |
| 1 | Tbsp baking powder |
| 1/4 | tsp baking soda |
| 1 | tsp salt |
| 1 | tsp cinnamon |
| 2 |
cups fresh or frozen berries |
Makes 3 loaves
Or 5-6 mini-loaves
Preheat oven to 350°. Grease 5 or 6 mini loaf pans, or 3 bread size loaf
pans.
In large mixing bowl beat eggs, sugar,
oil and vanilla. Add zucchini and mix well. In separate bowl combine flour with
baking powder, soda, salt and cinnamon. Beat in flour mixture, one cup at a
time. Fold in berries. Fill pans two-thirds full. Bake 1 hour or until toothpick
comes out clean.