Cover image for 500 treasured country recipes : mouthwatering, time-honored, tried & true, handed-down, soul-satifying dishes
Title:
500 treasured country recipes : mouthwatering, time-honored, tried & true, handed-down, soul-satifying dishes
Author:
Storey, Martha, 1944-
Publication Information:
Pownal, Vt. : Storey Books, [2000]

©2000
Physical Description:
xi, 532 pages : illustrations ; 24 cm
Language:
English
Subject Term:
Added Author:
ISBN:
9781580172912
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Julia Boyer Reinstein Library TX715 .T6827 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

Bring farmhouse favorites to your kitchen with this heirloom cookbook, featuring more than 500 recipes for mouthwatering country classics. Martha Storey presents easy-to-follow recipes for comforting family favorites like apple pie, roast chicken, blueberry pancakes, strawberry shortcake, sourdough bread, and hand-churned ice cream. Storey also provides simple instructions for the old-fashioned arts of making your own cheese, yogurt, pickles, and cordials. You're sure to hear calls for seconds when serving these time-tested crowd-pleasers.


Author Notes

Martha Storey is co-author of Storey's Basic Country Skills and author of Keeping Entertaining Simple. She is the co-founder of Storey Books and is a homemaker, gardener, cook, mother of three, and grandmother of eight. She lives in Williamstown, Massachusetts.

(Bowker Author Biography)


Reviews 2

Booklist Review

End-of-the-year holidays are fast approaching, and with them endless rounds of entertaining and dinner parties. Holiday revelers and researching students draw heavily on libraries' seasonal collections. Some new books help fill in gaps, update, and replace stressed holiday cookbook inventories. For mainstream America, holidays are a time for nostalgia, an opportunity to re-create the dishes that Grandma made or that she should have. With some help from her friends, Martha Storey has assembled 500 Treasured Country Recipes, all suitable for holiday get-togethers with family and friends. Starting with breakfast specialties, Storey tips her hand that her anthology holds more than typical midwestern farm recipes by including jalapeno omelets. Other recipes adapt hearty country dishes to today's demand for lighter, healthier cooking. Thus, she bakes butterscotch brownies with whole-wheat flour and wheat germ. Storey recognizes that today's cooks don't have any time to waste, so she makes good use of the microwave when appropriate. Nevertheless, Storey advocates such old-fashioned skills as sausage making and canning. A section on arts of the country home offers instruction in crafts for decorating and for gift giving.


Library Journal Review

Storey is the cofounder of Storey Books, which publishes "country cooking" books, gardening guides, and other practical titles, and she's also the mother of three and the grandmother of eight. Many of these 500 recipes are family favorites, while others come from popular Storey authors. Time-honored, as the subtitle says, or dated, depending on your point of view, they include such old standards as Seafood Newburg (with Velveeta) and Frosted Lettuce Wedges; and many of the recipes are available in other standard sources. Perhaps the most useful parts of the book are the introduction and the sections on "Arts of the Country Kitchen" and "Arts of the Country Home," which include illustrated guides to techniques and terms, equipment and ingredients, preserving, cheese making, crafts, gardening, and more. For larger cookery and crafts collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

PART ONE - WELL-STOCKED COUNTRY KITCHEN Chapter 1Kitchen Know-How My mother was a good cook but an even better teacher. She was so patient with me as I experimented in her country kitchen, learning the basics of cooking: baking bread, frying chicken, mashing potatoes, and making meat loaf. I also had an inspiring teacher for high-school home economics, a course that one doesn't easily find these days. Cooking came naturally to me, but learning some of the science behind what makes food taste good was illuminating. I hope that this chapter will become dog-eared, a sign that it has become a trusted reference in your kitchen - almost like having your mom at your elbow.Measurements ideally, you should set the cup on a flat surface and bend down so that your eye is level with the mark. Solid ingredients. To measure solid ingredients in a liquid measuring cup, fill the cup with an amount of water equal to the amount of the solid ingredient your recipe calls for. Then add the dry ingredient until the water measures twice the amount. For example, to measure 1/2 cup shortening, pour in 1/2 cup water, then add shortening until the water reaches the 1-cup mark.Using an Oven The following chart tells you what recipes mean when they specify a "slow,""moderate," or "hot" oven. very slow oven 250-275F slow oven 300-325F moderate oven 350-375F hot oven 400-450F very hot oven 475F and up Check the thermostat of an oven that you are using for the first time. Buy an inexpensive portable oven thermometer (available in hardware and department stores) and set it on the middle oven rack. Turn your oven on to 350F. When your oven indicator tells you it's preheated (some ovens have an indicator light that turns off; some make a beeping sound - check the manufacturer's instructions), quickly check the reading on the portable thermometer. It should read 350F. If it does not, make a note of the discrepancy and adjust your oven setting accordingly whenever you cook in it. Many perfectly good ovens are about 50F off their thermostat settings. If your oven is temperamental, use an oven thermometer regularly instead of relying on the thermostat. For cooking roasts, a meat thermometer or instant-read thermometer gives you the most reliable temperature control; inserted into the thickest part of the meat (but not touching bone), it gives an accurate reading of the internal temperature, no matter what size and shape your roast is. The placement of the oven rack can affect the way your food cooks. Unless specified otherwise, place the rack in the middle of the oven for the greatest circulation of heat. If you have several pans in the oven at once, you may need to increase the cooking time; rotating the pans helps ensure even cooking.Using a Microwave Oven Microwave ovens can be a great time-saver in everything from defrosting to cooking to reheating. Because models vary widely in power, it is advisable to follow the instructions that come with your appliance. Here are some general tips for all microwave ovens. When using the microwave, make sure that all items put inside are microwave safe. Never use any metal, including aluminum foil or twist ties. It is preferable to use paper, glass, or microwave-safe ceramics in the microwave. Plastic containers may melt slightly, pick up stains, or (some believe) release toxic substances into the food. Cover food with a microwave-safe paper towel, paper plates, or plastic wrap. Poke a tiny hole in the plastic to vent steam. A sheet of wax paper on the microwave tray makes cleaning up easier. Because microwaves cook food from the inside out, food will not brown attractively; basting or saucing food can compensate for this. Microwaves are great for precooking meats for the grill. The insides will cook first, so the grilling time will be shorter. This means less chance of burned or dried-out foods or underdone centers. Microwaves are ideal for melting small amounts of butter or chocolate. Foods cooked in the microwave without a carousel should be stirred or rotated for uniform cooking. Chapter 4Great Starts: Breakfasts We've all heard that breakfast is the most important meal of the day, but I'm sure that my mother was the first to discover that fact. We never missed breakfast, and Daddy was her trusted partner in the early-morning feast. "Time to wake up - breakfast is ready!" he'd holler at 6 a.m. without fail. We'd roll sleepily out of bed and scramble down the stairs to a table of warm baking-powder biscuits, homemade strawberry jam, crispy bacon, and eggs scrambled to perfection. Breakfast was hot, hearty, and happy .. . a great start to our day.Apple Sausage Bake This is the perfect choice for Sunday morning breakfast when you've taken your weekend guests apple picking on Saturday. Tools - Spatula - Egg beater - Grinder - Food mill - Cast-iron pans of different sizes - Cutting board - Chef's knife 1 pound sausage links, cut in half (use turkey breakfast sausage if you find one you like) 6 tart apples, cored and sliced but not peeled salt and freshly ground black pepper 1 tablespoon lemon juice 3 tablespoons brown sugar 1. Preheat oven to 350F. Coat a 2-quart casserole with vegetable cooking spray. 2. In a skillet, brown the sausage; drain off grease. Toss apples and sausage pieces together and transfer to a casserole. Sprinkle with salt, pepper, lemon juice, and brown sugar. 3. Cover and bake for 45 minutes. Remove from oven, uncover, and let stand 10 minutes before serving. Yield: 6 servingsMaple-Nut Oatmeal Loaded with vitamins, high in fiber, and naturally sweet, thanks to the pure maple syrup, oatmeal is a "stick-to-your-ribs" way to start the day. 3 1/2 cups skim milk 2 cups old-fashioned oats 1 tablespoon butter 1/8 teaspoon salt 1/4 cup maple syrup 1/2 cup raisins 1/2 cup chopped walnuts 1 cup chopped, unpeeled apple 1. Bring milk to a low boil; stir in oats. Add butter and salt and cook for about 5 minutes over medium heat, stirring occasionally. 2. Remove from heat and add maple syrup, raisins, walnuts, and apple. Mix well. Serve in individual bowls with warm milk and a tablespoon of maple syrup or brown sugar on top. Yield: 4-6 servings Excerpted from 500 Treasured Country Recipes from Martha Storey and Friends: Mouthwatering, Time-Honored, Tried and True, Handed-Down, Soul-Satisfying Dishes by Martha Storey All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

TOC
Chapter 1 Getting to Know Butterfliesp. 1
In Love with Butterflies
Caterpillar and Butterfly Anatomy
Water on the Wings and Other Common Myths Debunked
Long-Distance Travelers
Skippers
Butterflies in Danger
Creating a Butterfly Habitat
Chapter 2 Inviting Butterflies into Your Gardenp. 15
Facets of Your Garden
Favorite Nectar and Host Plants
Beyond Flowers
The Best Regional Backyard Butterfly Plants Landscaping for Butterflies
Container Gardening
A Shady Situation Your Own Butterfly Box
Make Your Own Butterfly Net
Chapter 3 Taking a Butterfly under you Wingp. 43
Bring Up Butterfly Eggs
Raising Caterpillars
Make a Caterpillar-Rearing Container
Build a Hanging Butterfly Cage
Learn to Hand-Feed Butterflies
The Mating Game
The Magical Emergence of a Monarch
Butterfly Life Stages
To Free or Not to Free
Chapter 4 Starting Your Own Butterfly Farmp. 65
Raising A Quantity of Caterpillars
Containers and Cages
Making Caterpillar Cages
Tending the Chrysalis
Quirks and Peculiarities
Butterfly Atria
Marketing Butterflies
Releasing Your Butterflies
First Aid for Butterflies
Chapter 5 The Most Common Backyard Butterfliesp. 89
Learning to See
What's in a Name?
Swallowtails and Parnassians
Brush-footed Butterflies
Gossamer Wings
Sulphurs
Whites
True Skippers
Neotropicals
Oddities
Chapter 6 Taking the Plunge!p. 145
Share the Joy
Collecting Farther Afield
Look before You Lep
A Butterfly in Winter
Photography Tips and Tricks Appendixesp. 156
Hardiness Zones for Common Host Plants
Make A Butterfly Envelope
Development Time for Selected Butterfly Species
USDA Permit to Transport Butterflies across State Lines
Butterfly Web Sites

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