Farm Recipes and Food Secrets from the Norske Nook
When a small-town cafe in Osseo, Wisconsin, was praised for "some of the world's best pies" in the best-selling guidebook Roadfood, Helen Myhre and the Norske Nook became famous! The same home-cooking tips Myhre shared on Late Night with David Letterman she now shares with you. From breads to gravies, meats to jellies, and of course, that celebrated sour cream raisin pie, Myhre shows how to bring a tasty helping of Midwest cooking into your kitchen.
Search in google:
When a small-town cafe in Osseo, Wisconsin, was praised for "some of the world’s best pies" in the best-selling guidebook Roadfood, Helen Myhre and the Norske Nook became famous! The same home-cooking tips Helen shared on "Late Night with David Letterman" she now shares with you. From breads to gravies, meats to jellies, and of course, that celebrated sour cream raisin pie, Myhre shows you how to bring a rich, thick slice of Midwest cooking into your kitchen. Joanne Stuttgen This book makes me feel like a member of the Myhre family. Helen pulls out a dining room chair, inviting me to sit for a spell. Over melt in the mouth pot roast and pie, we catch up on the kids and the locals who give Osseo its Lake Wobegon qualities. I'm back home again.
AcknowledgmentsixMe and the Norske Nook, the Restaurant in Osseo, WisconsinxiBreads, Rolls, and Sweet Dough Treats1Hints2Breads4Rolls7Sweet Dough Treats11Biscuits, Quick Breads, and Muffins15Soups21Hints22Soups23Assorted Meats and Gravies37Hints39Beef and Pork Dishes and Their Gravies41Turkey, Chicken, and Their Gravies and Stuffings50Bolognas, Sausage, Liver, and Tongue54Fresh and Canned Treasures from the Garden and Wild Patches61Salads and Dressings62Vegetables67Hints for Home Canning76Jams and Jellies78Fruit Sauces81Pickles, Relishes, Canned Vegetables, and Mincemeat85Farm Meals95Country Breakfasts96Hints for Country Eggs99Farm Lunches101Everyday Dinners106Farm Suppers107Sunday Dinners, Holiday Menus, and a Country Picnic110Pies, Tortes, Pan Desserts, and Puddings115Hints for Pies117Hints for Crusts118Pie Crusts120Hints for Meringues122Pies123Tortes, Pan Desserts, and Puddings138Cakes, Bars, and Frostings155Hints for Cakes and Bars157Cakes160Bars181Hints for Frostings186Frostings186Cookies and Fry Cakes195Hints for Cookies196Cookies198Hints for Fry Cakes211Fry Cakes213Fry Cake Frostings and Toppings214Homemade Ice Creams and Toppings217Ice Creams218Toppings223Old-Fashioned Beverages and New-Fangled Punches225Scandinavian Specialties237Good Kitchen Tools and Mail-Order Products259Index263
\ Joanne StuttgenThis book makes me feel like a member of the Myhre family. Helen pulls out a dining room chair, inviting me to sit for a spell. Over melt in the mouth pot roast and pie, we catch up on the kids and the locals who give Osseo its Lake Wobegon qualities. I'm back home again.\ \ \ \ \ Terese AllenHelen Myhre says two things are important for good farm cooking: your hands ('you have to dig in . . . to know how things should look and feel') and butter ('lots of butter'). I'll add one more thing: this cookbook. Helen makes me listen, laugh, and learn.\ \ \ KLIATTThe legendary Osseo, Wisconsin restaurant has come out with a cookbook of honest-to-goodness "down home" cooking. Helen says, "recipes aren't just formulas, you have to get to know how things should look and feel, you have to dig in." She provides a vast selection of true Midwestern recipes along with running commentary about Osseo present and past. Through her eyes, we find out what it was like to prepare meals and to live during the Depression. Helen also provides a wealth of information about cooking and baking techniques. She makes readers feel as if they are a part of her family. This comprehensive book provides recipes for many different areas, from pickles to breads, soups, main dishes, pies and tortes, cookies and cakes, along with Norwegian specialties. Some of the featured recipes: Seventh Heaven Stuffing for Turkey, Glazed Baby Beets, Glazed Peach Pie, Cream Puffs, Dark Rolled Molasses Cookies, Lutefisk, Peach Pickles, and Rhubarb Cream Pie. This cookbook features a wealth of information that would be helpful to both the novice and the experienced cook. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Univ. of Wisconsin Press, 269p. index., $21.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , September 2001 (Vol. 35 No. 5)\ \
