500 Treasured Country Recipes Mouth-watering, Time-honored, Tried & True, Handed-down, Soul-satisfying Dishes by Martha Storey & Friends
For many of us, there is nothing quite like a country kitchen. Just the idea conjures up aromatic images of plump muffins, steamy cobblers, bubbling stews and soups, sweet jams and preserves, perfect blueberry pancakes, turkeys roasted to perfection along with warm breads, mouthwatering yams and satisfying homegrown vegetables packed away into various healthy dishes.
Martha Storey, country-living publisher for more than 17 years, draws on her country roots to bring you the time-honored classics of the American Country Kitchen. She begins by sharing a warm welcome into her kitchen, along with family photos and a grateful tribute to her own mother who inspired many of the family favorites included in this book. It's hard not to feel a part of the country essence and family traditions the author is about to share on each page.
Each recipe is easy to follow; some include tidbits about a particular ingredient or tips on how to preserve, freeze or serve the finished dish. You'll find tips on how to stock your country kitchen, how to create sumptuous meals, how to decorate, and even some tips on how to create artistic crafts and gifts. This book is one of our favorites.
~Sample Recipe~
Sweet potato muffins
1 1/2 cups unbleached, all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup pure maple syrup
2 eggs beaten
1 teaspoon vanilla extract
1 1/2 cups cooked mashed sweet potatoes
1 1/2 cups well-packed grated raw zucchini
1/4 cup chopped walnuts
Preheat oven to 375. Sift together the flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg.
Beat together the oil, maple syrup, eggs, and vanilla. Stir the sweet potatoes and zucchini into the oil mixture.
Add the dry ingredients and walnuts, mixing just until blended.
Grease two 12 cup muffin pans. Fill the muffin cups two-thirds full. Bake on the top rack of the oven for 20 to 25 minutes, or until brown. Enjoy!
Review by Nancy Eggleston
