State Cookbooks

Indiana Cookbook Author:  Golden West Editors ISBN:  978-1-885590-57-2 Pub Date:  5/15/2001 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Indiana cuisine at its best! Over 100 recipes including favorites from Old-Fashioned Chicken & Dumplings to Sweet & Sour Meatloaf and Persimmon Bread to Shoofly Pie. Enjoy savory delights from Indiana residents. Includes fun Hoosier facts and trivia!
SAMPLE RECIPE Grandma's Strawberry-Rhubarb Pie
My great-grandmother, Elizabeth Zulich, was well-known in Porter County for her cooking, and when it came to pies, no one could come close! - Anne-Marie Buibish-Churubusco 6 cups FLOUR 1 tsp. SALT 1 lb. SHORTENING 2 Tbsp. VINEGAR 1 cup + 2 Tbsp. ICE WATER 2 Tbsp. MILK 1 Tbsp. SUGAR Preheat oven to 350°. In a large mixing bowl, combine flour and salt and mix well; cut in shortening until mixture forms coarse crumbs. Mix vinegar with water and sprinkle over flour mixture. Mix lightly just until dough holds together when pressed into a ball. Roll out 1/2 of the dough to 1/4-inch thickness and a few inches larger than a 9-inch pie pan, then fit the dough loosely into pie pan. Pour in Strawberry-Rhubarb Filling. Roll out remaining dough, cut several small vent openings, then drape on top of filling. Crimp the bottom and top crusts together. Brush lightly with milk and sprinkle with sugar. Bake for 1 hour. Strawberry-Rhubarb Filling 1 cup SUGAR 3 Tbsp. FLOUR Pinch of SALT 1 1/2 cups fresh STRAWBERRIES 1 1/2 cups fresh RHUBARB, cut into 1/2-inch pieces 1 Tbsp. LEMON JUICE 1 Tbsp. WATER 1 Tbsp. BUTTER In a large mixing bowl, combine sugar, flour and salt. Toss in strawberries, rhubarb, lemon juice and water. Place fruit mixture into pie crust and dot with butter.

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