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HomeMy WebLinkAbout2014-03-11 PACKET 05.C.Cottage Grove "bell Pride and 4,.SPerity Meet TO: Advisory Committee on Historic Preservation FROM: John M. Burbank, Senior Planner DATE: March 7, 2014 RE: Community Cookbook Discussion Attached is the proofed draft of the ACHP Community Cookbook. The ACHP is requested to discuss the final draft document so the book can be collated and brought to press. Recommendation Review and discuss the final draft of the ACHP Community Cookbook. �1"rA ./f� RrSTOR1C L,4M1'UM. COMMON MEASURMENT CONVERSIONS AND EQUIVALENTS 1/2 teaspoon = 30 drops 1 teaspoon = 1/3 tablespoon or 60 drops 3 teaspoons = 1 tablespoon or 1 /2fluid ounces 1/2 tablespoon =1 -1/2 teaspoons 1 tablespoon = 3 teaspoons or 1/2 fluid ounces 2 tablespoons = 1/8 cup or 1 fluid ounce 3 tablespoons =1 -1/2 fluid ounce or 1 jigger 4 tablespoons = 1/4 cup or 2 fluid ounces 5 113 tablespoons = 1/3 cup or 5 tablespoons + 1 teaspoon 8 tablespoons = 1/2 cup or 4 fluid oz 10 -2/3 tablespoons = 2/3 cup or 10 tablespoons + 2 teaspoons 12 tablespoons = 3/4 cup or 6 fluid ounces 16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint 1/8 cup = 2 tablespoons or 1 fluid ounce 1/4 cup = 4 tablespoons or 2 fluid ounces 1/3 cup = 5 tablespoons + 1 teaspoon 3/8 cup =1/4 cup + 2 tablespoons 1/2 cup = 8 tablespoons or 4 fluid ounces or 1 gill 2/3 cup =10 tablespoons + 2 teaspoons 5/8 cup =1/2 cup + 2 tablespoons 3/4 cup = 12 tablespoons or 6 fluid ounces 7/8 cup = 3/4 cup + 2 tablespoons 1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces 2 cups =1 pint or 16 fluid ounces 1 pint = 2 cups or 16 fluid ounces 1 quart = 2 pints or 4 cups or 32 fluid ounces 1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces (Cover = Ladies Club of Langdon — undated photo) COTTAGE GROVE COMM[_INITY COOKBOOK Pagel INTRODUCTION This book is dedicated to the reality of an all- inclusive playground* in Cottage Grove. May the combination of learning about the history of our past places, people and a shared joy of cooking bring opportunities and awareness for residents of the community. Cottage Grove Advisory Committee on Historic Preservation HI5TpgIC An all- inclusive playground is one built for everyone to use and play on together, including those with physical, social, emotional, sensory or cognitive challenges. It could include modified swings, sensory panel plays, discovery walls, and domes for quiet play. Ramps instead of steps and a solid ground surface would make it accessible for wheelchairs. COTTAGE GROVE COMM[_INITY COOKBOOK Pagc2 � AO u I r; } VEW DF RES199 GE STEPRE {IF Z.W -F[! R 2 E F CQ7r GRC'YT� WAS Ne. GMN 43. M S.W. Furber Home and General Store circa 1874 THANK YOU COTTAGE GROVE COMM[_INITY COOKBOOK Pa ,-e3 T he Cottage Grove Mayor and City Council strongly support the efforts of the Advisory Committee on Historic Preservation as they continue to research and share information on the history of Cottage Grove with the general citizenry of the community and region. It is recognized that not every historic building can be preserved or that every interesting story or local anecdote told, but in our efforts to look at our past and where and who we have been, the community can continue to grow in a healthy manner and be the place where pride and prosperity meet. The effort of the recipes contributors for this project is greatly appreciated. Enjoy the culinary creations included in the Cottage Grove Community Cookbook. Cotta-me; f] CAVE' - TOWN HALL a s e ' y 41 . COTTAGE GROVE COMMUNITY COOKBOOK Page4 TABLE OF CONTENTS Page X ... History Excerpt 1— Cottage Grove and the New England of the West Page X ... Appetizers Page X... History Excerpt 2 — Late Nineteenth Century Agricultural Expansion 1870 to 1915 Page X ... Beverages Page X ... History Excerpt 3 King JT heat Page X ... Breads and Rolls Page X ... History Excerpt 4 —Dairy Farming and Landscape Change Page X ... Cookies and Candy Page X ... History Excerpt 5 — Development ofEast Cottage Grove 1850 to 1940 Page X ... Desserts Page X ... History Excerpt 6 — The Farm Trade Center Page X ... Main Dishes Page X ... History Excerpt 7 — The Railway Village of Langdon 1871 -1940 Page X ... Soups and Salads Page X ... History Excerpt 8 — The Rural Township 1920 -1940 Part I Page X ... Vegetables and Side Dishes Page X ... History Excerpt 9 — The Rural Township 1920 -1940 Part 2 Page X ... Wonderful Other Items Page X ... History Excerpt 10 —List of Sources Page X ... Index COTTAGE GROVE COMMUNITY COOKBOOK PageS HISTORY EXCERPT 1 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA Prepared by Robert C. Vogel, Principal Investigator City Historic Preservation Officer Cottage Grove Cultural Resources Survey Archaeological and Architectural Resources Survey Project Final Report Volume I A Certified Local Govermnent Grant Project Federal Grant Number 27- 87- 20020B.009 MHS Contract Number 88C -1964 September 1988 Parks, Recreation & Natural Resources Commission Advisory Committee on Historic Preservation City of Cottage Grove, Minnesota 55016 Cottage Grove and the New England of the West Cottage Grove, named in allusion to the mingled tracts of groves and prairies (Upham 1920, p. 568), was the first agricultural township settled in Washington County. To James Sullivan Norris, a native of Kennebec County, Maine, goes the honor of being the first settler at what is now East Cottage Grove. Norris had come to Minnesota in the 1830's and settled in section one of Cottage Grove Township in 1843, building his farmstead in the oak opening a little north of the present day 70th Street. Norris was soon joined by Joseph Warren Furber, destined to be the driving force behind Cottage Grove during its formative years. Furber carne to Cottage Grove in 1846, accompanied by his brother Theodore; his father and two younger brothers joined them later. The Furbers were COTTAGE GROVE COMMUNITY COOKBOOK Page6 originally from New Hampshire and had lived in Maine before migrating to the Saint Croix Valley in the 1840s. Over the next few years, Norris and the Furber's were joined by a number of other American immigrants, who formed the nuclei of settlement around which the Cottage Grove community coalesced in the 1850s. These pioneers had relatively small holdings and were largely subsistence farmers who grew some spring wheat or potatoes as cash crops. Some of the Cottage Grove farmers took their produce to the lumber camps, where they bartered provisions for lumber, which they used to build their homes, outbuildings, and fences (Watson 1924, p. 19). The period between 1850 and 1870 was the era of the "New England of the West" in Minnesota. South Washington County shared with the rest of the Saint Croix Delta a large proportion of Mainites, Vermonters, and New Hampshire men among its early settlers, making "Yankee" synonymous with "settler" in the early history of Cottage Grove. Emigrants from Upstate New York, who were known as "Yorkers," also figured prominently in early settlement. By 1850 the typical, if not statistically average New Englander was becoming, as Crevecoeur had observed of Americans in general a generation earlier, a chronic "mover." There were many reasons why New Englanders left their homes and moved to Minnesota. Not a few were attracted by the prospect of carving out their own personal empires in the "new EI Dorado." Some followed the lumbering frontier westward across the Great Lakes. Others simply could not afford to maintain their small farmsteads back East: many who were in danger of losing their farms decided to pack up the family and their plunder and move west. Analysis of the 1857 census schedules suggests that most of the families who had moved to Cottage Grove had left their homes in the East only a few years before; of their children born outside of Minnesota, most were born along the route of Yankee migration through the Old Northwest. Yankees and Yorkers laid much of the groundwork for the future state of Minnesota, and in Cottage Grove theirs was the dominant culture until late in the nineteenth century. The New Englanders bought with them to Minnesota their distinctive political philosophy rooted in the concepts of individual sovereignty, the sanctity of private property, and the separation of church and state. Puritan in religion, staunchly Whig or Republican in their politics, the Yankee pioneers were "Americans in the strictest sense COTTAGE GROVE COMMUNITY COOKBOOK Pagel of the term," and the pioneer culture of the New England of the West strongly reflected their values (Rice 1981, p. 55). While many of the immigrants of the 1850's were second generation pioneers who had grown up in the Old Northwest, few of the Yankees and Yorkers who came to Cottage Grove were actually frontiersmen. Not all were famers, although nearly all of the original settlers had to subsist by farming at least part of the time during the early years. There were merchants, school teachers, tradesmen, artisans, preachers, and a sprinkling of lawyers and politicians. Most had no real taste for wilderness living, but simply wanted good land on which to settle and a chance to make their way in the world. The first settlers were subsistence farmers out of necessity who grew a little spring wheat as a cash crop. Other crops grown by the early settlers included corn, oats, barley, sorghum cane, potatoes, and garden vegetables. Stock raising was also an important aspect of pioneer agriculture: a statistical abstract for Washington County lists 629 head of cattle and 337 horses on Cottage Grove Township in 1860. Pasturing livestock on the open range persisted into the late nineteenth century; cattle, horses, and hogs were branded or earmarked to show ownership and turned loose to roam the wooded hills and ravines, where they usually flourished in spite of Indians, rustlers, and predatory animals. The rural landscape of Cottage Grove during the era of the New England of the West was capacious and orderly, its texture that of a patchwork quilt of farms and hamlets, groves and prairies all sewn together with a rough brown stitching of township roads. Crossroads hamlets like Atkinson's Corners, attenuated rural neighborhoods in the oak openings, and inland villages like East Cottage Grove were the principal nodes of settlement, and isolated farmsteads were the exception until the "King Wheat" era, when agriculture was reorganized into large and partially mechanized grain farms carved out of the high prairie. For several years, there was relatively little exploitation of the prairie sections in southern and eastern Cottage Grove Township. "Between Point Douglas and Cottage Grove on the high prairie there were no settlements or improvements," recalled Robert Watson (1924, p. 7). This was due in part because of the Yankees' mistrust of treeless areas, and partly because of the difficulties encountered in breaking the heavy prairie sod. There were, however, a small number of farmers who were making a COTTAGE GROVE COMMUNITY COOKBOOK Page8 go of it on the prairie along the Cottage Grove- Denmark Township line by 1860. In Cottage Grove, Yankees and Yorkers constructed houses similar to those in their former homes. Generally speaking, and contrary to popular belief, the log cabin was not the ubiquitous pioneer home, at least not in the Saint Croix Delta. What the New Englander called his cabin was a one -room shanty framed with squared logs and sided with rough boards. Some of these pioneer homesteads were later "weatherproofed" by nailing narrow clapboards over the old siding, and many were incorporated in later house building projects. As the settlers prospered, many of them built substantial houses, using lumber milled at Saint Anthony Falls, Afton, or Red Rock. Boxlike in plan and austere in decoration, the Greek Revival Style was a classic portrayal of the Yankee's zeal for creating order in the wilderness. Of course, it was difficult for the Yankee pioneer to make a small wooden house or country church look like a large stone Greek temple, but frontier builders did their best. The vogue for the Italianate Style required that wooden reproductions of Tuscan villas be built in Cottage Grove. The Italianate was popular because it offered the local gentry an opportunity to call attention to their success in civilizing the wilderness. The quietness and graceful severity of these houses is striking in the twentieth century landscape. A surprising number of these early houses are still standing. The typical New England farmstead in Cottage Grove was a distinctive ensemble of farmhouse and outbuildings that made each fannstead look like a miniature village The Yankee settlers who came to Cottage Grove in the middle nineteenth century built the same kinds of agricultural buildings they had known back in New England. Livestock and tools were housed in a general purpose barn that was usually little more than a large, one story, gable roofed shed with hay storage at one end and a small working area at the other. Most fauns probably had some kind of holding area for livestock in the barnyard. Adjacent to the house and the main barn, there was often a smaller barn, sometimes converted from the settler's original cabin and used for storing hay or as a stable. Fully developed farmsteads had a separate granary for the storage and processing of wheat, barley, oats, and other small grains. These were relatively large, boxlike structures built of wood on stone foundations, with a central threshing floor and bins for grain storage at either end. COTTAGE GROVE COMMUNITY COOKBOOK Page9 Woodsheds, spring houses, ice houses, and privies completed the rambling ensemble. Materials for construction of houses and farm buildings were obtained from local sources. In 1850 Robert Watson and his brother William, got a raft of lumber together at Saint Anthony Falls and floated it downriver to Red Rock. A passing steamboat broke up the raft, but the Watsons managed to retrieve their lumber and used it to build their first house (Watson 1924, p. 11). Besides the mills at Afton and Point Douglas, there was also a steam powered sawmill in Newport built in 1857 (Yelland 1984, p. 12), which probably supplied much of the lumber used by the pioneer builders at Cottage Grove. (END EXCERPTI) COTTAGE GROVE COMMUNITY COOKBOOK Page 10 H ISTo I - LANDMARK COTTAGE GROVE COMM[_INITY COOKBOOK Pagell Clearing the Land — Archived Photo APPETIZERS HISTO &IC ►,pNpMARK The Munger children having an appetizer. COTTAGE GROVE COMM[_INITY COOKBOOK Page 12 BEAN DIP Contributed by: Sharon Dugstad- Brennan Ingredients• Bottom Layer: 3 ripe avocados 2 Tbsp lemon juice 1/4 tsp pepper 1/2 tsp salt Mix together 1/2 C sour cream 1/2 C salad dressing (Miracle Whip) 1 package taco seasoning 2 cans of bean dip (10 oz) Top Layer: Green onion tops chopped to taste 3 medium tomatoes chopped 2 cans of sliced olives 1 package of shredded cheddar cheese (8 oz) Directions: Mix the bottom layer ingredients together with 2 ten -ounce cans of bean dip. Spread on plate, top with chopped green onions tops, 3 medium tomatoes chopped, 2 cans sliced black olives, one 8 oz package cheddar cheese. Serve with tortilla chips. COTTAGE GROVE COMMUNITY COOKBOOK Page 13 BAKED SOUTHWESTERN CORN DIP Contributed by: Joanne Bixby Ingredients• 1 can yellow corn kernels (15 oz) 1 can sliced black olives (2 - oz) 1 chopped green chilies (4 oz) 1 medium fresh jalapeno pepper (about 2 Tbsp chopped) 2 jars roasted red peppers 1 C shredded Monterey Jack or Colby Jack cheese 1/2 C grated parmesan cheese 1 C mayonnaise cooking oil spray tortilla chips for dipping Directions: Preheat oven to 350 degrees. Drain corn, olives, and green chilies. Place drained vegetables in medium mixing bowl. Cut jalapeno in half and remove ribs and seeds. While wearing latex gloves finely chop the pepper and add to vegetable bowl. Finely dice the two roasted red peppers and add to vegetable bowl. Add cheeses and mayonnaise and stir well. Spray a 2 -quart baking dish lightly with cooking oil spray. Place dip in dish and smooth the top. Bake at 350 degrees until top is bubbly, about 30 minutes. Remove from oven and serve with tortilla chips. COTTAGE GROVE COMMUNITY COOKBOOK Page14 MARINATED CHICKEN WINGS Contributed by: Jan Redenius Ingredients• 5 lbs chicken wings 1 C soy sauce 1 tsp ginger 1 tsp garlic salt 1/4 C oil 1/4 C pineapple juice Directions: Mix and pour over chicken wings. Marinate overnight. Bake uncovered for 1 -'/z hours at 350 degrees. COTTAGE GROVE COMMUNITY COOKBOOK Page15 CRAB DIP Contributed by: Sharon Dugstad - Brennan Ingredients: Bottom Layer: 1 package cream cheese (12 oz) 2 Tbsp Worcestershire sauce 2 Tbsp lemon juice 2 Tbsp mayonnaise 1/2 onion, grated with juice Top La 1/2 bottle of chili sauce Crab — use to taste Fresh parsley — use to taste Directions: Mix bottom layer ingredients together in blender. Put in shallow dish and pour half a bottle of chili sauce over the top. Sprinkle crab, well drained, on top. Snip fresh parsley over all. Serve with club crackers. COTTAGE GROVE COMM[_INITY COOKBOOK Page 16 CUCUMBER AVOCADO SALSA Contributed by: Diane Hammond Ingredients: I cucumber, peeled and diced 2 avocados, diced 1/4 C onion, red or sweet, minced 2 Tbsp cilantro, chopped 2 Tbsp fresh or jarred Serrano peppers and /or jalapenos, chopped I or 2 cloves garlic, minced 2 Tbsp lime juice 1 Tbsp water Directions: Combine all ingredients. Chill for at least 2 hours. Serve with pita crisps. COTTAGE GROVE COMM[_INITY COOKBOOK Page 17 PARMESAN CHEESE SPREAD Contributed by: Janice Japs Ingredients: 1 package cream cheese (8 oz), softened 1/3 cup grated Parmesan cheese 1/2 clove garlic, minced 1/4 cup finely chopped scallion Garlic salt /pepper to taste Directions: Mix all ingredients together. Serve at room temperature with crackers. COTTAGE GROVE COMM[_INITY COOKBOOK Page18 WARM BLACK BEAN DIP Contributed by: Tom Berg Ingredients• 1 small onion, chopped 2 garlic cloves, minced 1 tsp oil 1 can black beans, rinsed and drained 1/2 C diced fresh tomato 1/3 C picante sauce 1/2 tsp cumin 1/2 tsp chili powder 1/4 C shredded reduced fat Mexican cheese Directions: In a large skillet, saute the onion and garlic in oil. Add beans and mash gently. Stir in tomato, salsa, cumin, and chili powder. Cook and stir until heated through. Remove from heat; stir in cheese and lime juice. Serve warm with corn chips. COTTAGE GROVE COMMUNITY COOKBOOK Page19 GARBAGE DIP Contributed by: Joanne Bixby Ingredients• 1 can pitted ripe olives, chopped 1 small can green chilies (Old El Paso) 1 can whole tomatoes, chopped 3 or 4 scallions, chopped 3 o 4 ripe tomatoes, chopped 1/2 tsp vinegar 2 tsp oil 1 tsp garlic salt 1 green pepper, chopped Salt and pepper to taste 1 jar taco sauce Directions: Mix all ingredients. Serve cold with taco chips. COTTAGE GROVE COMMUNITY COOKBOOK Page20 MEXICAN PINWHEELS Contributed by: Nicole Dimock Ingredients: 1 package cream cheese (8 oz), room temp 8 oz sour cream 1/2 tsp seasoned salt 1/2 tsp garlic powder 1 can chopped green chilies (4 oz) 1/2 C sliced black olives 5 flour tortillas (10 -inch) Directions: Mix all ingredients together except the tortillas. Spread mixture evenly on tortillas. Roll up tortilla tightly into a log shape and refrigerate. Slice to desired thickness. Serve with salsa for dipping. COTTAGE GROVE COMM[_INITY COOKBOOK Page21 REUBEN DIP Contributed by: Janice Japs Ingredients: 3 packages Buddig corned beef — chopped 1 package cream cheese (8 oz) 1 C drained sauerkraut 1 -'/2 C shredded Swiss cheese Pumpernickel bread Directions: Heat all ingredients except bread (Crock -Pot, microwave, whatever). Good on little slices of pumpernickel. COTTAGE GROVE COMMUNITY COOKBOOK Page22 HOT DIP Contributed by: Roxanne Callan Ingredients• 2 packages of cream cheese (8 oz) 2 cans of Hormel HOT Chili No Beans 1 lb hamburger Onion — to taste 1 can green chilies 1 can jalapenos Directions: Spread the two 8 oz packages of cream cheese n the bottom of a 9 x 13 glass pan. Pour 2 cans of Hormel HOT Chili No Beans on top of cream cheese. Sprinkle 1 lb of browned and drained hamburger on top of chili. Sprinkle chopped onion, canned green chilies, and canned jalapenos to taste. Cover with shredded cheese. Bake in oven at 350 degrees until cheese has melted and is bubbling. Serve with tortilla chips; the scoops work really well. COTTAGE GROVE COMMUNITY COOKBOOK Page23 CHUNKY GORGONZOLA DIP Contributed by: Maria Benedict, Park High School Ingredients: 1 container mascarpone cheese 1/3 C sour cream 1/3 C chopped fresh chives 1/2 tsp salt 1/4 tsp white pepper 3 to 4 oz gorgonzola crumbles Crackers, apples, pears, toasted walnuts Directions: Mix the mascarpone and sour cream until creamy. Stir in the chives, salt, and pepper. Gently fold in the gorgonzola. Refrigerate until ready to serve. Serve with the crackers, fruit, and walnuts. COTTAGE GROVE COMM[_INITY COOKBOOK Page24 BAGEL DIP Contributed by: Nicole Dimock Ingredients: 1 tub sour cream 2 C mayonnaise (not Miracle Whip) 2 Tbsp accent salt 2 Tbsp dried dill weed 2 packages corned beef (3.2 oz), chopped Bagels (cut into pieces) Directions: In a medium bowl, mix all ingredients except bagel pieces together. Let chill for about an hour in the refrigerator. Serve with bagel pieces. COTTAGE GROVE COMMUNITY COOKBOOK Page25 NANA'S LIVER PATE Contributed by: Cheryl Peterson Ingredients: 2/3 lb liver sausage 1 package cream cheese (8 oz) 1 Tbsp chopped onion 2 tsp crushed basil 1/2 tsp allspice Garlic salt to taste Crackers Directions: Blend together all ingredients except crackers. Serve on crackers. COTTAGE GROVE COMM[_INITY COOKBOOK Page26 OLIVE SPREAD Contributed by: Janice Japs Ingredients: 2 packages cream cheese (8 oz) 1 package dried beef, chopped (Hormel Dried Beef 2.5 oz) 1 small can chopped black olives 1 small can chopped green olives Directions: Mix well and chill. COTTAGE GROVE COMM[_INITY COOKBOOK Page27 PARTY PINWHEELS Contributed by: Joanne Bixby Ingredients: 2 packages cream cheese (8 oz) 3/4 C Miracle Whip 1 package Hidden Valley Original Ranch Dressing, dry 1 C shredded Cheddar/Monterey Jack cheese 1 bunch chopped green onions 1/2 C chopped celery 1 small can diced black olives 1/2 chopped red pepper 1 package large soft tortilla shells (8 -10 in package) Directions: Mix cream cheese, Miracle Whip, and Hidden Valley Dressing. Add all the other ingredients except tortilla shells. Mix well. Spoon about 2 to 3 Tbsp of mixture onto tortilla shell — roll tight. Refrigerate 1 to 2 hours or overnight. Cut off ends (snack on them) then cut the roll into 1 -inch pieces. Notes: These are a favorite treat at City Hall. COTTAGE GROVE COMMUNITY COOKBOOK Page28 BLACK BEAN SALSA Contributed by: Janice Japs Ingredients: 3 cans black beans (15 oz), drained and rinsed 1 can Mexican -style corn (11 oz), drained 2 cans diced tomatoes with green chili peppers (10 oz), partially drained 2 fresh diced tomatoes 2 bunches green onions, chopped Cilantro leaves Garlic salt to taste Green Tabasco to taste Directions: In large bowl, mix together beans, corn, tomatoes, and onions. Garnish with cilantro. Refrigerate at least 8 hours to blend flavors. COTTAGE GROVE COMM[_INITY COOKBOOK Page29 PITA CRISPS Contributed by: Diane Hammond Ingredients: 3 Tbsp olive oil 3/4 tsp ground cumin 1/4 tsp ground red pepper 5 Pocket Pitas 1/2 C grated parmesan Sea Salt (optional) Directions: Preheat oven to 350 In small bowl, combine cumin and ground red pepper with oil. Split each pita into 2 rounds. Brush one side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled -side up, on two ungreased cookie pans. Sprinkle with parmesan and sea salt. Bake crisps 12 to 15 minutes or until golden, switching oven racks halfway through baking for even browning. Cool crisps in pans on wire racks. Store chips in a tightly covered container or large Ziplock bag. Makes 80 crisps. COTTAGE GROVE COMMUNITY COOKBOOK Page30 TERIYAKI CHICKEN WINGS Contributed by: Nicole Dimock Ingredients: Chicken Wings (enough to fill bottom of calve pan or a cookie sheet with sides) 1 stick of margarine Soy Sauce (enough to fill the bottom of pan) Directions: Melt margarine in pan in the oven. Add soy sauce to cover the bottom of the pan. Mix gently. Add chicken wings. Bake in 400 degree oven for 20 minutes. Take pan out of oven. turn all wings over, and place back in oven for another 20 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page31 LITTLE PIZZA SANDWICHES Contributed by: Janice Japs Ingredients: 1 small can chopped ripe olives (4.2 oz) 1 small can chopped green chilies (4.2 oz) 4 or more chopped green onions, some tops 1 can tomato sauce (8 oz) 1 package grated cheddar cheese (8 oz) 1/4 C oil Party rye or French baguette Directions: Mix thoroughly. Spread on party rye or thinly sliced French baguette. Broil until bubbly. COTTAGE GROVE COMM[_INITY COOKBOOK Page32 RANCH PRETZELS Contributed by: Nicole Dimock Ingredients• Bag of pretzels 1 Hidden Valley Ranch Dry Packet 1/3 C oil 1/2 tsp dill weed 1/2 tsp garlic salt Directions: Mix oil, ranch packet, dill weed, and garlic salt together. Completely coat the pretzels with the mixture and let sit for a while. Enjoy! COTTAGE GROVE COMMUNITY COOKBOOK Page33 QUINOA BITES Contributed by: Kim Heilmann Ingredients 1 C quinoa 1 C chicken or vegetable stock 1 Tbsp butter 3 eggs 1/2 C grated carrot, zucchini, red pepper 1 tsp garlic 1Tbsp fresh thyme and chives 1 -'/2 C Asiago cheese 2 to 3 Tbsp flour 1/2 tsp kosher salt 3/4 tsp black pepper Directions: Toast quinoa in butter for 5 to 7 minutes or until Quinoa starts to smell nutty. Add the chicken/vegetable stock, bring to boil, reduce to low and cook for 12 to 15 minutes covered until the stock is absorbed. Cool in bowl, set aside. Preheat the oven to 350 degrees. In separate bowl, mix quinoa, eggs, veggies garlic, spices and 1 cup Asiago cheese. Add 2 Tbsp of flour and mix. Check for consistency; it should be wet but not soupy. Spray muffin tin. Fill tin 3/4 full, pressing down firmly with spoon. Sprinkle the remaining Asiago on top of the quinoa mixture. Bake at 350 degrees for 20 to 25 minutes, until a little darker than golden brown; edges will pull away from the side. Allow to cool slightly before removing. Can be served at room temperature or cold. Variations: Substitute chicken and broccoli, chicken and spinach, shrimp with Creole seasoning. COTTAGE GROVE COMMUNITY COOKBOOK Pa'-64 MEXICAN BEAN DIP Contributed by: Janice Japs Ingredients: 1 large can or 2 small cans refried beans 1 small bottle taco sauce (hot, medium, whatever you decide) 8 oz Monterey jack cheese 8 oz Cheddar cheese 8 oz cream cheese 8 oz sour cream Tabasco sauce to taste Directions: Put in Crock -Pot and cook. Stir occasionally to mix. It takes a while to melt down. Cutting the cheese into small chunks helps. Serve with chips. Notes: Add 1 small can of green chilies if you want COTTAGE GROVE COMMUNITY COOKBOOK Page35 HISTORY EXCERPT 2 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA Late Nineteenth Century Agricultural Expansion. 1870 to 1915 Agriculture in Cottage Grove in 1860 was largely confined to the oak openings in the northern sections of the township, but south of a line running from Atkinson's Corners to East Cottage Grove several small fannsteads were scattered across the upland prairie nearly all the way to the Mississippi River. Extensive prairie tracts had been claimed but were still largely unexploited, except around East Cottage Grove. During the Civil War, commercial agriculture in Southeastern Minnesota boomed. With the nation at war, commodity prices skyrocketed, and Minnesota fanners could not produce enough gain and livestock to meet the demand. The war also led to a period of intensive experimentation during which entrepreneurs like Oliver Dalrymple used Cottage Grove as a prototype for the bonanza style wheat farms that would subsequently dominate the Red River Valley. With the agricultural boom, a second wave of settlement passed over Cottage Grove. In the rising flood of newcomers, Germans and Scandinavians appeared for the first time in significant numbers. A large trickle of English as well as Irish also persisted until the end of the century. (END EXCERPT 2) COTTAGE GROVE COMMUNITY COOKBOOK Page36 BEVERAGES HISTO &IC ►,pNpMARK COTTAGE GROVE COMM[_INITY COOKBOOK Page37 Hauling Ice — undated photo SONSHINE PRESCHOOL PUNCH Contributed by: Rose of Sharon Lutheran Church Ingredients• 1 can frozen orange juice (12 oz), thawed 1 can frozen lemonade (12 oz), thawed 3/4 C sugar 6 C water 1 -4 cans pineapple juice (6 oz) 1 -2 bottles of Sprite or 7 -Up (liter) Directions: In large punch bowl, mix orange juice, lemonade, sugar, and pineapple juice. Right before serving, add Sprite or 7 -Up. Mix well. COTTAGE GROVE COMMUNITY COOKBOOK Page38 ROSE SANGRIA Contributed by: Laura Booth Ingredients: 1 bottle (750 ml) dry rose wine 1/4 C brandy 2 Tbsp raspberry liqueur 2 Tbsp sugar 1 -'/2 C raspberries 1 -'/ C quartered strawberries 1 sliced lemon 1 -' /z C seltzer Directions: Mix the wine, liqueur, and sugar in a pitcher, stirring to dissolve the sugar, and then add the fruit. Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving. COTTAGE GROVE COMM[_INITY COOKBOOK Page39 SWEET TEA MORTO Contributed by: Laura Booth Ingredients: 4 or 5 black tea bags 2 C Turbinado sugar 2 handfids of fresh mint 3 C water 3 limes 1 -'/2 C light rum Directions: Steep 4 or 5 black tea bags, 2 cups Turbinado sugar, and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher. Add the juice of 3 limes, 1 -' /2 cups light rum, 1 cup cold water, and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon. Chill Serve over ice with lime and more mint. COTTAGE GROVE COMM[_INITY COOKBOOK Page40 SANGRIA BLANCO Contributed by: Laura Booth Ingredients: 2 bottles white Spanish wine (750 -m1), such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc 1/2 C Spanish brandy 1/2 C Spanish orange liqueur 1 orange, juiced 1/2 C superfine sugar 1/2 C sliced fresh strawberries 1/2 orange, halved and thinly sliced 1/2 lemon, halved and thinly sliced 1/2 plum, pit removed and sliced into thin wedges 1/2 peach, pit removed and sliced into thin wedges 1 bottle club soda (10- ounce), chilled Directions: Combine the wine, brandy, orange liqueur, orange juice, and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours. Stir in the club soda and serve the sangria in large wine glasses, over ice if desired. COTTAGE GROVE COMMUNITY COOKBOOK Page41 HOT BUTTERED RUM BATTER Contributed by: Janice Japs Ingredients• 2 - cups firmly packed brown sugar 1 stick softened butter 1 tsp cinnamon Pinch of cloves Pinch of nutmeg 2 Tbsp dark rum Directions: Combine all ingredients. Store in refrigerator until ready to serve. To serve: Put heaping tablespoon of batter into each mug. Add more rum (1 oz plus) and hot water to fill the mug and a cinnamon stick to swizzle! COTTAGE GROVE COMMUNITY COOKBOOK Page42 SWEET TEA Contributed by: Sharon Dugstad - Brennan Ingredients: 4 tea bags (black tea) 4 C Water 1/2 C Sugar Directions: In 3 quart saucepan, place 4 black tea bags and 4 cups of water. Heat to almost boiling and remove tea bags. Pour mixture into pitcher (heat proof). Add 1/2 cup sugar and 4 cups cold water. Stir until sugar is dissolved. Refrigerate to cool. COTTAGE GROVE COMM[_INITY COOKBOOK Page43 HISTORY EXCERPT 3 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA King Wheat Railroads and wheat farming shaped township development after 1870, when a second wave of immigrants rushed into the township. The full force of agricultural expansion was soon underway; the population of Cottage Grove went from about 100 in the early 1850's to more than 800 by the 1870's, when it was one of the busiest agricultural townships in Minnesota. In South Washington County in the wake of the Civil War, farmers were making fortunes shipping rivers of spring wheat out of the Saint Croix Delta into the world market. One historian has estimated that 62% of the cultivated land in Minnesota was in wheat in 1868 (Jarchow 1946, p. 12). This was a revolutionary departure from the subsistence and cash crop farming that had characterized the New England of the West. King Wheat was agribusiness, an industry based on heavy capital investment in planting and harvesting machines, hired seasonal mass labor, and marketing on such a scale that some of the larger farmers were as much grain speculators as they were farmers. Wheat production in Cottage Grove, at least in terms of acreage, appears to have peaked C 1880 and declined rapidly thereafter. Rising land values, fueled by the mania for land speculation, forced many grain farmers to leave the area. Those who stayed had to shift away from wheat to mixed farming when grain prices fell. Population growth and social changes may also have been factors in the decline of wheat farming in Washington County. COTTAGE GROVE COMMUNITY COOKBOOK Page44 Although traces of the King Wheat landscape can still be seen in Cottage Grove, the shift to a more mixed farming after 1880 produced a new rural landscape. This landscape was the product of innumerable independent decisions made by the individuals who owned and controlled the land, influenced as much by social as economic considerations. In Cottage Grove Township, the typical family grain farm of the 1870's was often ill- suited for efficient dairy or feed crop farming. Since the territorial period, local farmers had been aware of the necessity of enlarging the size of their operations, with most of the pressure for faun enlargement coming from improvements in farm mechanization. In the King Wheat years, one man with horse -drawn machinery could not handle more than about eighty acres by himself. The typical mid - nineteenth century family farm on a quarter section of land needed hired hands and expensive harvesting equipment to be profitable. Fanners on the Cottage Grove prairie were more fortunate than their neighbors in the oak openings, because they were able to secure adequate acreages fairly cheaply. For some large farms, the transition from grain cash crop to mixed farming was not so much a question of acquisition as it was reorganizing lands already owned. Elsewhere, the farmer who wished to expand had to buy land, often from speculators, or rent additional acreage. (END EXCERPT 3) COTTAGE GROVE COMMUNITY COOKBOOK Page45 BREADS & ROLLS IC LANDMAR-IS COTTAGE GROVE COMM[_INITY COOKBOOK Page46 Historic 1st Congregational Church /Accacia* Lodge No. 51 *Historically misspelled CORN BREAD Contributed by: Jason Peterson Ingredients• 1 -' /z C corn meal 1 -' /z C flour 2 tsp baking powder '/2 tsp baking soda '/2 tsp salt 2 Tbsp sugar 2 eggs 1 C buttermilk 3 Tbsp butter or vegetable oil (butter is better) Directions: Put 10 -inch well - greased cast iron skillet in oven and preheat to 400 degrees. Mix liquid ingredients. Mix dry ingredients in separate bowl. Add mixed liquid ingredients to dry ingredients. (Batter is thick and doughy.) Flatten batter into hot skillet and cook for 20 to 30 minutes at 400 degrees. COTTAGE GROVE COMMUNITY COOKBOOK Page47 PUMPKIN BREAD Contributed by: Judy Spooner Ingredients: 3 -'/2 C flour 1 C Mazola corn oil 2 tsp baking soda 3 C sugar 1 tsp salt 2/3 C water ltsp nutmeg 2 C canned pumpkin 1 tsp cinnamon 4 beaten eggs raisins Directions: Sift together dry ingredients except sugar. In another bowl, mix sugar, water, pumpkin, and eggs. Add dry ingredients gradually to liquid mixture. Blend well. Pour into 3 greased bread pans. Bake at 325 degrees for 1 hour 10 minutes. COTTAGE GROVE COMMUNITY COOKBOOK Page48 POPOVERS Recipe from: Jeanne Williams (Submitted by John M Burbank) Ingredients: 1 C flour 1 C milk 1/2 tsp salt 3 eggs Directions: Put flour, milk, and salt in bowl and beat until smooth. In a separate bowl, beat the 3 eggs for 2 minutes. Mix eggs with flour and milk and beat 2 minutes. One half hour before baking, preheat the oven to 450 degrees. If using iron pans, heat them empty for 10 minutes and remove. If using tin pans, heat them empty for 1 minute and remove. Brush pans with preferred oil and return to oven for 1 minute. Remove pans and fill quickly 2/3 full using a pitcher for pouring. Return pans to oven and do not open for 25 minutes. Lower heat to 350 degrees and bake 15 minutes longer. Notes: They are very good if baked only 5 minutes at 350 degrees but they have to be eaten immediately. COTTAGE GROVE COMMUNITY COOKBOOK Page49 AL'S ALMOND BRAN MUFFIN RECIPE Contributed by: Al Fletcher Ingredients and Directions: Step One — Combine with a wooden spoon in large mixing bowl: 3 C Kellogg's Extra Fiber All -Bran cereal 2 C raisins 2 C craisins 2 C warm water Step Two — Combine and blend with a mixer in another large bowl: 1 C sugar 2 C buttermilk (9 Tablespoons of powdered with 2 C water) 2 C unsweetened applesauce 4 jumbo eggs 1/3 C canola oil 4 tsp imitation almond extract (full 2 ounce bottle) 1 Tbsp baking soda 1/2 Tsp salt 1/4 C pre- roasted slivered almonds Step Three — With the mixer running, slowly add the following contents with the step -one bowl: 3 -% C sifted flour 3 C Post 100% Bran cereal or Bran Buds cereal 2 -'/z C Old Fashioned Quaker Oats (not quick type) Step Four — Thoroughly mix bowls together. Spray Pam in two 12- muffin tins (large, half -cup muffin size). Place mix in tins (overfill cups to get all ingredients into 24 cups). Bake 25 minutes at 375 degrees. Notes: Makes 25 muffins. Each muffin contains 6 grams of fat and 11.5 grams of dietary fiber with almonds. COTTAGE GROVE COMMUNITY COOKBOOK PageSO LEFSE Contributed by: Kara Rogers Ingredients• 10 C riced potatoes (Burbank Russets) 10 oz melted butter 2/3 C heavy whipping cream 1/2 C powdered sugar 1 scant Tbsp salt (salt is for flour) 3 C flour Directions: Cook riced potatoes until very hot. Mix the butter, cream, sugar, and salt into the potatoes immediately. Let stand until cool. Just before rolling, add 3 level cups flour. Mix until incorporated (do not over mix). Make balls 2 -2/3 inches in size (ice cream scoops). Keep balls cool. Use generous amounts of flour on pastry cloth. Use stocking on rolling pin. Do not let Lefse balls lay on cloth or cloth will draw the moisture and become wet and sticky. Heat griddle to 450 to 500 degrees. Bake on griddle until brown spots appear and does not look raw or transparent. Turn only once. Do not break bubbles. Do not stack until cool or they will stick. Notes: Eleanor Baldwin perfected this recipe 1984. It was originally her great grandmother's recipe. It has been used at All Saints since. COTTAGE GROVE COMMUNITY COOKBOOK Page51 BANANNA BREAD (BUNDT PAN) Contributed by: Roxanne Callan Ingredients: 1/2 C margarine, softened 5 eggs 6 Tbsp buttermilk 3 to 5 ripe bananas, mashed 2 C sugar 2 - C flour 2 tsp baking soda Optional ingredients: chopped walnuts and mini chocolate chips Directions: Preheat oven to 300 degrees; grease and flour pan. Mix ingredients together until smooth and creamy. Bake for 60 to 65 min. Notes: *To make buttermilk: combine 6 Tbsp milk and 1 Tbsp vinegar. COTTAGE GROVE COMM[_INITY COOKBOOK Page52 RHUBARB BREAD Contributed by: Judy Spooner Ingredients: 1 -'/ C brown sugar 2/3 C vegetable oil 1 egg 1 C sour mills 2 - C flour 1 tsp soda 1 Tsp salt 1 tsp vanilla 1 -' /2 C diced rhubarb 1 -'/2 C nuts Directions: Mix A: brown sugar, oil, and egg Mix B: flour, soda, salt, and vanilla Alternately add Mix A and Mix B with milk. Add rhubarb and nuts. Place in bread pans. Baking time should be 45 to 60 minutes at 350 degrees or until a knife inserted into the center comes out clean. COTTAGE GROVE COMM[_INITY COOKBOOK Page53 SOUTHERN BISCUITS Recipe from Karen Balcom (Submitted by Judy Spooner) Ingredients: 2 C flour 1 Tbsp baking powder 2 tsp sugar 1 tsp salt 1/3 C shortening 2/3 C sweet milk Directions: Combine ingredients. Form biscuits and place on cookie sheet. Bake 450 degrees for 8 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page54 BANANA BREAD Contributed by: Bernadette Anderson Ingredients: 1 C sugar 1 tsp baking soda 1/2 C margarine /butter 1/2 tsp baking powder 2 eggs 1- 3 /4 to 2 C flour 3 ripe bananas, mashed Pinch of salt (1/8 tsp) Directions: Mix sugar, margarine, and eggs together; add mashed bananas. Mix dry ingredients together, then add to wet ingredients. Bake 350 degrees for 1 hour. If using mini loaf pans, bake for 35 minutes. COTTAGE GROVE COMMUNITY COOKBOOK Page55 HISTORY EXCERPT 4 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA Dairy Farming and Landscape Change Dairy fanning was transplanted vigorously to southern Washing- ton County in the 1870's and became dominant within a generation. The Langdon Butter and Cheese Factory Company was organized as a joint stock company in January 1876. Buildings and equipment were capitalized at $4,500 and a substantial factory was constructed in section 17. Milk was collected from three hundred cows (eight hundred by 1880) twice daily; the product was marketed in Saint Paul, where Langdon butter sold for 20 cents a pound. During its first year of operation, the Langdon factory processed 52,000 pounds of cheese and three hundred pounds of butter; 1880 production was 30,000 pounds of butter and 41,000 pounds of cheese. It took nine and one -half pounds of milk to produce one pound of cheese; twenty -two and one- quarter pounds of milk to make a pound of butter. The Minnesota Dairymen's Association, organized in 1878, awarded its first premium for butter to the Langdon factory (Jarchow 1946. pp. 113 -114). Most of those who came to Cottage Grove between 1880 and 1920 had the same reasons for emigration as their Yankee predecessors. Minne- sota exerted a strong gravitational pull on late- nineteenth century Ameri- cans, especially those from marginal agricultural regions where economic hardship had- traditionally suggested emigration to men of restless tempe- rament. Simultaneously, replacement of sail by steam made it easier and cheaper for Europeans to reach America; and the railroads brought them west by the tens of thousands. As with the New Englanders of the 1850's, there was a high proportion of unaccompanied men hoping to save enough money to bring out their families later. COTTAGE GROVE COMMUNITY COOKBOOK Page56 Another aspect of late nineteenth century agricultural expansion was the wave of house building that swept over Cottage Grove between 1880 and 1920. As building costs began to decrease in the late nineteenth century with the perfection of cheap wire nails and balloon framing, the old vernacular post- and -beam houses began to disappear. The frame houses that replaced them were usually roomier, airier, and more easily kept, but for all that, the basic form did not always respond to farm needs, the floor plan was usually ill adapted to northern winters, and they were poorly insulated. Surviving specimens are conspicuous by the bales of straw stacked around their foundations in winter. Most of these second generation farmhouses lacked the venerable overtones of quaintness that characterized the architecture of the New England of the West; neverthe- less, the vernacular Gabled EI I and Corn Belt Cube were the Midwestern ideal of the farmhouse well into the twentieth century. The rural construction boom of 1900 -1920 lacked architects and builders as such: the farmer who wanted a new house simply called in the village carpenter, studied with him a pattern book, worked out scale and floor plan, and let the local craftsmen create. The collaboration between the farmer as patron and the local house builder is best exemplified by the Corn Belt Cube, which nicely illustrates certain Midwestern cultural traits. The type was popular in rural areas like Cottage Grove because it offered the prosperous farmer a striking new way to call attention to his success and standing in the community. There is little amateurish about some of these vernacular houses, and surviving examples show marked charm, even dignity. After C 1880, dispersed living on isolated family farms came to dominate the Cottage Grove landscape. The old nuclear pattern of clus- tered farmsteads and crossroads hamlets was retained in the oak openings around East Cottage Grove and the Corners, where the traditional bonds between farm folk and the land prescribed a congregative rural lifestyle. In the oak openings, nearly everyone lived in rural neighborhoods clustered around crossroads hamlets, churches, and schoolhouses. Out on the prairie, four farms to the square mile was the general pattern of settlement. Prairie farmers lived in the "country" and went to "town" only on business or to socialize. No matter how dispersed, Cottage Grove farm families were part of a larger community, and a sense of belonging together was present from the beginning of settlement. Cottage Grove may have started as a closed enclave of Yankees and Yorkers, but it expanded through the admission of newcomers. Consanguinity, common customs, religion and language were COTTAGE GROVE COMMUNITY COOKBOOK Page57 the bonds that formed and sustained a close -knit, viable rural community for more than one hundred years. (END EXCERPT 4) COTTAGE GROVE COMMUNITY COOKBOOK Page58 "Gelch" Farmstead — U 11311 COOKIES AND CANDY IC LANDMAR-IS COTTAGE GROVE COMM[_INITY COOKBOOK Page59 Corner School Children C 1910 BEST SUGAR COOKIE RECIPE Contributed by: Sharon Dugstad - Brennan Ingredients 1 -' /2 C butter, softened 2 C white sugar 4 eggs 1 tsp vanilla extract 5 C all- purpose flour 2 tsp baking powder 1 tsp salt Directions: In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees. Roll out dough on floured surface to a quarter to a half inch thick. Cut into shapes with cookie cutter. Place cookies one inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely. Ingredients 1 C confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract Assorted food coloring Directions: In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls and add food coloring to each to desired intensity. Dip cookies, or paint them with a brush. Notes "This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire." COTTAGE GROVE COMMUNITY COOKBOOK Page60 LEMON COOKIES Contributed by: Joanne Bixby Ingredients: 1 lemon cake mix 2 eggs 1 tsp lemon juice 1/3 C vegetable oil 1/3 C powdered sugar Directions: Mix together all ingredients except powdered sugar. Roll into balls. Roll balls in powdered sugar. Then sprinkle powdered sugar over cookies. Bake 6 to 9 minutes at 375 degrees Notes: This is a recipe for very good lemon cookies, soft and yummy. COTTAGE GROVE COMMUNITY COOKBOOK Page61 AUNT MAE'S EVERYDAY COOKIES Contributed by: Pat Blees Ingredients• 1 C white sugar 1 C brown sugar 1 C margarine or butter 1 C corn oil 1 C Rice Crispies 1 C oatmeal 1 C coconut 1/2 C nuts 1 large egg 1 tsp vanilla 1 tsp salt 1 tsp soda 1 tsp cream of tartar 3 - '/ 2 C flour Directions: Mix (beat) together sugar, margarine, oil, and egg until fluffy. Add dry ingredients. Stir in nuts. Chill. Make into balls the size of walnuts and press down with meat pounder dipped in sugar. Bake at 350 degrees for 10 to 15 minutes. COTTAGE GROVE COMMUNITY COOKBOOK Page62 CHEWY JUMBO CHOCOLATE CHIP COOKIES Contributed by: HW Reckinger Ingredients: 3 -1 /4 C flour 1 C cake flour 1 tsp baking powder 1 tsp baking soda 1 -1 /4 C sugar 1 - C brown sugar 1 - C softened butter 2 eggs I Tbsp vanilla 12 ounce package chocolate chips Directions: In a medium bowl, combine flour, cake flour, baking powder, and baking soda. Set aside. In a large mixing bowl, combine sugar, brown sugar, and butter. Beat at medium speed for 2 to 3 minutes until creamy. Add eggs and vanilla and continue beating until well mixed. Gradually add flour mixture and beat until well mixed. Stir in chocolate chips by hand. I use a large ice cream scoop to place dough on cookie sheet. Bake at 375 degrees for 10 to 14 minutes. Let stand 1 to 2 minutes before removing from cookie sheet. COTTAGE GROVE COMMUNITY COOKBOOK Page63 CHOCOLATE CHIP COOKIES Contributed by: Ginny Vruno Ingredients: 3 -3 /4 C flour 1 C plus white sugar 1 -' /z tsp soda 1 C plus brown sugar 1 -'/2 tsp salt 1 -1 /2 tsp vanilla 1 box instant vanilla pudding 3/4 tsp water 1 -' /2 C Crisco 3 eggs 12 oz package of mills chocolate chips Directions: Sift together: flour, soda, salt, and pudding. Cream together: Crisco, white and brown sugars, vanilla, and eggs. Mix dry ingredients and creamed mixtures together. Add chips. Bake at 350 degrees for 10 to 12 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page64 MOLASSES COOKIES Contributed by: Ginny Vruno Ingredients: 1 C sugar 1 C shortening 4 Tbsp molasses (1/4 Q 1 egg 2 C flour 2 tsp soda 1/2 tsp salt 1/4 tsp cloves 1 tsp cinnamon Directions: Mix sugar with shortening. Add molasses. Add egg and mix well. Add flour, soda, salt, cloves, and cinnamon. Mix the dry ingredients with the sugar /shortening mixture. Rolls into balls and roll in sugar. Bake on greased cookie sheet at 350 degrees for about 12 minutes. COTTAGE GROVE COMMUNITY COOKBOOK Page65 ELDA'S FROSTED OATMEAL COOKIES Contributed by: Rose of Sharon Lutheran Church Cookie Ingredients: 1/2 C butter 1/2 C shortening 1 C white sugar 1 C brown sugar 2 eggs ltsp vanilla 1 -3 /4 C flour ltsp soda 1 tsp salt 3 C oatmeal Directions: Cream together butter, shortening, sugars, and eggs. Mix in vanilla. In a separate bowl; combine flour, soda, and salt; mix well. Add to creamed mixture and combine. Add oatmeal and mix again. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Take cookies from oven and immediately spread with frosting. Remove cookies from sheet and cool. Frosting Ingredients: 1 -'/2 C hot coffee 3/4 tsp cinnamon 1 -' /Z C powdered sugar 4 - /z Tbsp butter 1 -'/z tsp vanilla Directions: Mix together coffee, butter, cinnamon, and vanilla; add powdered sugar. Beat until creamy. COTTAGE GROVE COMMUNITY COOKBOOK Page66 SNICKER DOODLES Recipe from Grammie Helen Wagner (Submitted by Susan Wagner Burbank) Ingredients: IC shortening 1 -'/2 C Sugar 2 eggs 2 -3 /4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt 2 tsp cinnamon 2 tsp sugar Directions: Mix ingredients except for the 2 tsp of cinnamon and 2 tsp of sugar. In a small bowl, mix 2 tsp of cinnamon and 2 tsp of sugar. Shape dough into balls. Roll balls in the cinnamon sugar mixtures. Place 2 inches apart on cookie sheet. Bake at 400 degrees for 8 to 10 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page67 EVA BROWN'S SUGAR COOKIES Recipe from Eva Brown (Submitted by Frankie Ratzlaff) Ingredients: 1 -'/4 C sugar 1 C shortening 2 eggs 1 Tbsp mills or orange juice 1 tsp baking powder 1 tsp vanilla 3 - C flour Directions: Combine sugar and shortening. Add balance of ingredients. Cool in refrigerator a couple hours or more. Roll out and bake at 350 degrees for about 10 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page68 COCONUT WHEATIES COOKIES Contributed by: Bev Gross Ingredients: 1 C butter 1 C sugar 1 C brown sugar 2 eggs, beaten 2 C and 2Tbsp sifted flour 1 tsp soda 1/2 tsp baking powder 1 tsp vanilla 2 C Wheaties 2 C coconut Directions: Mix butter, sugar, and eggs together. Add the rest of ingredients to the vanilla. Add the coconut and Wheaties at very end. Bake at 350 degrees for 10 minutes or until done. COTTAGE GROVE COMM[_INITY COOKBOOK Page69 GRANDMA A'S OATMEAUCORNFLAKE COOKIES Contributed by: Barb Anderson Ingredients: 3/4 C shortening 1 C sugar 1 C brown sugar 2 eggs 1 tsp vanilla 2 C flour 1 tsp salt 1 tsp soda 1 tsp baking powder 1 -'/2 C cornflakes crushed 1 C oatmeal 1 C coconut 1 C chopped walnuts 1/2 C sour milk (To sour milk, add 1/2 tsp vinegar to milk) Directions: Mix all ingredients and bake at 350 degrees for 10 minutes. Notes: Optional ingredients: add 1 C raisins or chocolate chips. If so desired, coconut and /or nuts may be omitted. COTTAGE GROVE COMM[_INITY COOKBOOK Page70 HISTORY EXCERPT 5 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA Development of East Cottage Grove 1850 to 1940 In the 1850s, the pioneer settlers of Cottage Grove Township founded a village in the oak openings of southern Washington County, on a site removed from the Mississippi River and isolated from potential rail connections. Surrounded by lush farmlands, the village grew up along a wooded ridge on the watershed divide between the Saint Croix and Mississippi Rivers. A deep ravine provided the natural western limit of the village, and the low ridge running along the eastern edge of the ravine dictated its spinal settlement pattern. Main Street (since renamed Lamar Avenue) followed the ridge, finding its way up and down several small knolls, which give a pleasant variant and aesthetic undulation to the otherwise straight thoroughfare. The village is today called East Cottage Grove. The New Englanders who streamed into Cottage Grove brought with them a distinctive form of urban design. Like the rural villages of New England, the inland village at East Cottage Grove had an informal geometry, dictated by the location of roads and paths connecting fanners with their outlying fields, churches, and schools, as well as with one another. It grew in piecemeal fashion, adding roads and lanes to accommodate new construction, as population growth and prosperity created increased demand for a rural center for economic and social exchange. Unlike formally platted towns like Stillwater, Afton, and Point Douglas, Cottage Grove was really an open sided rural neighborhood, with a central place focused on a couple of crossroads churches, the public well, schoolhouse, and general store, with a handful of houses nearby, surrounded by farmsteads. COTTAGE GROVE COMMUNITY COOKBOOK Page71 The most valuable boon to the villager's early development was the territorial road system. Until the arrival of the railroads after 1870, the hinterland of southern Washington County was most directly accessible by overland pedestrian transportation. Travel on foot, horseback, or by wagon was faster and safer than that afforded by water borne transport. Since the natural route geography of the country tended to follow the watershed divides, inland settlements located astride important land routes were at a strong initial advantage in terms of economic potential. One such watershed route connected the Saint Croix Valley with the Mississippi Valley and was blazed by government surveyors in 1850 for a road linking Point Douglas and Saint Paul. The Military Road, as the route came to be known, led from the confluence of the Mississippi and the Saint Croix at Point Douglas to Joseph W. Furbers establishment in East Cottage Grove, then passed through Red Rock (Newport) to reach Saint Paul (Singley 1974, pp.25 -27). Tributary routes linked Cottage Grove with the Grey Cloud and Afton settlements. The first tangible evidence of urban development in East Cottage Grove was the establishment of the post office, commissioned in 1850. The postal service, under pressure from Congress, had traditionally followed a lenient policy of extending mail service to frontier areas, creating hundreds of "farmers p.o.'s" that were in fact nothing more than a fannhouse designated as the mail drop off point — in this case, Joseph W. Ferber's. Because the typical transplanted New Englander tended to view his village as a social institution and a bastion of community values, even the smallest Yankee hamlet had its public school, and the embryo village of East Cottage Grove fulfilled its civic responsibilities in schools modeled after those in the original settlers' hometowns. The first school held its classes in James Norris' original log cabin, and in 1852 the first public schoolhouse was built at East Cottage Grove, at a cost of $250. In 1868, a $3,600 replacement schoolhouse was erected, which would remain in service until the middle of the twentieth century. Cottage Grove would also be considered as a prospective site for Carleton College. The logical focus for social life was the church. The local Methodist congregation, served in the early days by circuit riding preachers, erected the first church in the village in 1855 (Hobart 1887, p. 69). The Cottage Grove First Congregational Church, organized under the COTTAGE GROVE COMMUNITY COOKBOOK Page72 auspices of the Home Missionary Society in 1858, met for some years in private homes, then in 1868 built the fine Greek Revival building at the head of Main Street which now houses the Acacia Lodge. Saint Matthew's Evangelical and Reformed Church, originally established at Basswood Grove In Demnark Township in 1872, was relocated to Cottage Grove in 1874 (Cottage Grove United Church of Christ 1974, pp. 1- 2). Like the public school and Congregational Church, the Lyceum was a direct import from New England. At first chiefly concerned with the cooperative study of natural history and philosophy, the Lyceum was a center of local political activity as well. The Cottage Grove Lyceum was organized in 1852 as a joint stock company, and three years later built a "commodious" hall in the village. The Society installed the first circulating library in the county in 1855 -56 (Watson 1924, pp. 20 -21), published its own newspaper, and sponsored debates which were sometimes amplified by the addresses of guest commentators. The first town meetings were held there, and for some years after, it was also known as the Precinct House. The Cottage Grove Lyceum flourished until the 1860s, when the society disbanded and the building was sold. (END EXCERPT 5) COTTAGE GROVE COMMUNITY COOKBOOK Page73 DESERTS H ISTORIC LANDMARK COTTAGE GROVE COMM[_INITY COOKBOOK Page74 Historic Roger B. Shepard Farmstead "Green Acres" ANGEL PIE Contributed by: Laura Booth Ingredients• 4 eggs, separated 1/2 tsp (2 ml) cream of tartar (tartaric acid) 1 -'/z C (375 ml) sugar 3 Tbsp (45 ml) lemon juice 2 tsp (10 ml) grated lemon rind 1 C (250 ml) heavy cream, stiffly whipped Directions: Beat the egg whites until frothy. Add cream of tartar and gradually beat in 1 cup (250 ml) of the sugar until stiff peaks form. Spread the mixture in a greased 9 -inch (23 cm) pie pan and bake in a preheated 275F (135C) oven for 20 minutes. Increase the temperature to 300F (150C) and bake an additional 40 minutes. Remove the meringue from the pie pan immediately and cool on a wire rack. Meanwhile, beat the egg yolks and remaining sugar until thick and lemon - colored. Stir in the lemon juice and rind and cook in a saucepan set over a pot of simmering water until thickened, stirring constantly. Cool to room temperature. Spread half the whipped cream over the meringue. Cover with the lemon mixture and top with the remaining whipped cream. Serve chilled. Notes: Serves 6 to 8. COTTAGE GROVE COMMUNITY COOKBOOK Page75 OLD FASHIONED RICE PUDDING Contributed by: Bev Gross Ingredients• 1/2 C plus 2Tbsp Rice 2 eggs, beaten slightly 1 C water 1 tsp vanilla 1/2 tsp salt 1/2 C raisins 1 Qt whole milk 1/2 C sugar 1/2 stick butter Cinnamon to taste Directions: Cook rice in salted water for 7 minutes. Put in double boiler and add milk and butter. Cook on low for 1 to 1 -'/z hours until thick, stirring often. Add beaten eggs, vanilla, sugar, and raisins. If preferred, cook raisins in water first and drain. Cook pudding 5 minutes longer. Pour in dish and sprinkle cinnamon on top. Can be served warm or cold. Notes: An old family recipe and it wouldn't be Christmas without it. COTTAGE GROVE COMMUNITY COOKBOOK Page76 WACKY CAKE Contributed by: Sharon Dugstad- Brennan Ingredients for Cake: 3 C flour 2 C sugar 6 Tbsp cocoa 1 tsp salt 2 tsp baking soda Directions for Cake: Sift together all 5 ingredients. Make 3 holes in flour mixture. In one hole put 2 Tbsp vinegar, in the second hole put 12 Tbsp oil, and in the third hole place 2 tsp vanilla and 2 C cold water. Mix thoroughly. Grease and flour 9x13 cake pan. Bake for 30 to 35 min at 375 degrees. Ingredients for Frosting: 6 Tbsp flour 1 C milk 1/2 C shortening 1/2 C margarine 1 C sugar 1 tsp vanilla Directions for Frosting: Cook flour and milk together until thick and let cool. Blend together shortening, margarine, sugar, and vanilla. Add to flour and milk mixture. Beat together and set aside and let dry about half hour. COTTAGE GROVE COMMUNITY COOKBOOK Page77 PEACH CREAM PIE Contributed by: Barb Anderson Ingredients for Crust: 3 C sliced fresh peaches 3/4 C sugar 2 Tbsp flour 1/4 tsp salt Directions for Crust: Prepare single pie crust in 9 -inch pie pan. Ingredients and Directions for Filling: Mix and pour over crust: 1 C sour cream 1 egg beaten 1/2 tsp vanilla Topping: Mix and pour over peaches: 1/3 C sugar 1/2 C flour 1/4 C butter 1 tsp cinnamon Mix and spread over sour cream layer. Bake at 400 degrees for 40 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page78 NANA'S EGGLESS MILKLESS CAKE Contributed by: Cheryl Peterson Ingredients: 1 -1 /2 C flour 1 C sugar 1/2 tsp salt 1 tsp soda 3 Tbsp Cocoa 3 Tbsp oil 1Tbsp vinegar 1 C cold water or coffee Directions: Mix ingredients all together but do not beat. Bake at 350 degrees for 35 -40 minutes in an 8 -inch cake pan. This recipe can be doubled. Very good! COTTAGE GROVE COMM[_INITY COOKBOOK Page79 PEACH PIE Contributed by: Judy Spooner Ingredients: 4 sliced peaches (canned or fresh) 1 nine -inch unbaked pie crust 1 C sugar 2 eggs, beaten 4 Tbsp butter, melted Directions: Place peaches in unbaked pie crust. Combine sugar, eggs, and melted butter. Pour over peaches. Bake pie for 14 minutes at 400 degrees. Bake pie for an additional 30 minutes at 350 degrees. COTTAGE GROVE COMMUNITY COOKBOOK Page80 FARMER'S MARKET CHERRY CHEWY BARS Contributed by: Bev Gross Crust Ingredients: 1 -' /2 C flour 4 -1 /2C sugar 3/4 C butter, softened Filling Ingredients 3 eggs, beaten 1 C plus 2 Tbsp sugar 6 Tbsp flour 3/4 C baking powder 1/2 tsp salt 1 -1 /2 tsp vanilla or almond extract 2 C flaked coconut 3/4 C maraschino cherries cut in half (reserve juice) 1/4 C walnut chunks Spread Ingredients: 2 Tbsp butter Powdered sugar Cherry juice Directions: In a large bowl, mix flour, sugar and butter until crumbly. Press mixture into greased 9x13 pan. Bake at 350 degrees until browned. In small bowl, combine eggs, brown sugar, flour, baking powder, salt, and vanilla. Fold in coconut, cherries and walnuts. Spread over crust. Bake at 350 degrees for 25 minutes or until firm in center. In small bowl, combine 2 Tbsp butter, powdered sugar, and cherry juice enough to spread. Spread on bars and cut when cool. COTTAGE GROVE COMMUNITY COOKBOOK Page81 APPLE CRISP Contributed by H.W. Reckinger Center Ingredients: 8 C apples, peeled and sliced 1 -'/2 C sugar 2 tsp cinnamon 2 Tbsp flour Directions: Combine above ingredients in a baggie, coat apples and place in a 9x13 greased pan. Topping Ingredients: 1 -'/2 C oatmeal 1 -'/2 C brown sugar 1 - '/ 2 C flour Directions: Cut in I cup butter with a pastry blender and pour mixture over the apples. Bake 40 minutes at 375 degrees. COTTAGE GROVE COMM[_INITY COOKBOOK Page82 7 LAYER COOKIE BAR Recipe from Marge Buth (Submitted by Judy Spooner) Ingredients• 1 stick butter 1C graham cracker crumbs 1 C coconut I small package chocolate chips 1 small package butterscotch chips 1 can sweetened condensed milk 1/2 C chopped nuts Directions: Melt one stick of butter in 9x13 pan. Sprinkle graham cracker crumbs, coconut, and both packages of chips over butter. Drizzle condensed milk over ingredients. Sprinkle chopped nuts over condensed milk. Bake at 350 degrees for 30 minutes Let cool and cut into bars. COTTAGE GROVE COMMUNITY COOKBOOK Page83 PLUM ORCHARD PUDDING Contributed by: Bev Gross Ingredients: 1/2 C sugar 1/4 C melted Oleo 1 Tbsp lemon rind, grated 1 large egg, beaten until fluffy 1 C nuts 3/4 C flour 1/2 tsp cinnamon 1/2 tsp soda dissolved in 1 Tbsp water 1 C cooked prunes, chopped Directions: Mix all ingredients except egg together. Fold in beaten egg. Bake in oiled - covered casserole at 325 degrees for 50 minutes. Serve with Lem -O prune sauce. Ingredients: Lem-0 Prune Sauce: 1 C sugar 4 Tbsp cornstarch 1C prune juice 2 C boiling water 2 Tbsp Oleo 2 Tbsp lemon juice 2 tsp lemon rind- grated Directions: Lem-0 Prune Sauce: Cook sugar, corn starch, prune juice, and water until thick. Add oleo, lemon juice, and lemon rind. Serve warm on pudding slices. COTTAGE GROVE COMMUNITY COOKBOOK Page84 ROLO CHEESECAKE BARS Contributed by: Sandy Pinski Ingredients• 3 C graham cracker crumbs. 1 C sugar 2 sticks of butter 2 packages cream cheese (8 oz) 2 eggs 1 C sugar 1/4 C flour 1 package of mini Rolos (unwrapped ones) 4 tsp light corn syrup 6 oz chocolate chips Directions: Stir together graham crackers, 1 C sugar, and butter and press into 9x13 pan lined with non -stick foil. Bake at 350 degrees for 7 to 10 minutes and let cool. Beat two packages of cream cheese, 2 eggs, 1 C Sugar, 1/4 C flour. Once smooth add Rolos. Pour into the cool crust. Bake at 350 degrees for 30 to 35 minutes. Let cool. In microwave, melt 1 stick butter and 6 oz of chocolate chips. Stir smooth and add 4 tsp light corn syrup. Pour smoothly on bars and chill overnight. Cut with a big knife, add a chocolate drizzle and half a Rolo on top. Notes: Totally fat free............ Kidding. COTTAGE GROVE COMMUNITY COOKBOOK Pa'-65 CAKE IN A MUG Contributed by: Laura Booth Ingredients• 1 package yellow cake mix (18.25 oz) 1 package instant vanilla pudding mix (3.4 oz) 2 - C confectioners sugar 1/4 C powdered lemonade mix Directions: Check your coffee mugs to make sure each one holds 1- 1 /2C water. Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 -' /2 cups of dry mix and will make 8 coffee mug cake mixes. Divide mix into 8 small plastic bags (about half cup each). Place mix into a corner of each bag and tie it there with a twist tie. Make glaze mix: In a medium bowl, combine confectioners' sugar with powdered flavoring mix. Divide into 8 small plastic bags and close bag with a twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place one of each bag into each mug. Attach the following instructions to each mug: Generously spray inside of mug with cooking spray. Empty contents of cake mix packet in mug, add 1 egg, 1 tablespoon of oil, and 1 tablespoon water to dry mix. Mix 15 seconds, carefully mixing in all dry mix. Microwave on full power for 2 minutes. While cake is cooking, place ingredients from glaze mix into a very small container and add 1 -'/2 teaspoon water. Mix well. When cake is done, pour glaze over cake in mug. Enjoy while warm. COTTAGE GROVE COMMUNITY COOKBOOK Page86 CREAMY LIME SQUARES Contributed by: Kim Heilmann Ingredients: Crust: 1 -'/z C finely crushed pretzels 1/2 C granulated sugar 1/2 C melted butter Filling: 2 cans sweetened condensed milk (14 oz) 3 large eggs, beaten 1/2 C fresh squeezed time juice (about 4 small limes) 1Tbsp orange juice 1Tbsp grated lime peel, dark green peel only (avoid the white pith, grate the limes before you juice them) Directions: Heat oven to 350 degrees. Line a 13x9 inch baking pan with wax paper. Combine pretzels, melted butter, and sugar; mix well. Press pretzel mixture firmly onto bottom of prepared pan. Bake crust for 7 to 10 minutes. Mix sweetened condensed milk, eggs, lime juice, orange juice, and lime peel in large bowl. Pour evenly over crust. Bake for 25 minutes. Cool. Chill. Cut into 2x2 inch squares (or any size you want!) Can be garnished with powdered sugar, whipped cream, lime slices, or grated lime peel. COTTAGE GROVE COMMUNITY COOKBOOK Page87 CARROT BARS Contributed by: Mary Callan Bar Ingredients: 4 well beaten eggs 2 C sugar 1 - cooking oil 2 jars junior carrots 2 C flour 2 tsp soda I tsp salt 1 -'/2 tsp cinnamon Bar Directions: Mix all ingredients and bake at 350 degrees for 30 minutes in jelly roll pan or 2 smaller ones. (I use 9x13 pan.) Frosting Ingredients: 8 oz cream cheese softened 2 C powdered sugar 1 stick margarine or butter 2 tsp vanilla 1/2 C chopped nuts Directions Frosting: Mix well and spread on cooled bars. COTTAGE GROVE COMMUNITY COOKBOOK Page88 AUNT HANNAH GOEBEL'S COFFEE CAKE Recipe from Hannah Goebel 1888 -1975 (Submitted by Beverly Gross) Ingredients flour 2 packages dry yeast 2 eggs 1 Tbsp salt 1/2 C Sugar 1 scant cup of vegetable oil 1/2 C butter 2 small cans evaporated milk 1 Tbsp cinnamon 1/2 C powdered sugar Directions: Mix 3 cups flour, 2 packages of dry yeast, 1 Tbsp Salt, 1/2 cup sugar, and 1 scant cup vegetable oil. In a pan on the stove, add 2 eggs and enough warm water to make a scant amount of 3 cups. Heat to luke- warm and add to flour mixture stirring well. Add enough flour to make stiff (3 to 4 cups). Knead dough until it does not stick to the bowl. Oil a very large bowl, place dough in it and put it in a warm place with a towel covering it for 2 to 3 hours until double in size. Take dough out of bowl and grease 5 to 6 bread pans. Cut dough into 5 to 6 pieces, and roll into circles on floured board. Fit dough into pans with a rolling pin. Melt 1/2 cup butter and brush on each cake. Mix topping: 1/2 cup sugar, 1 Tbsp cinnamon, 2 Tbsp flour, 1/2 cup powdered sugar. Add to top of cakes and let rise again for a half hour or so. Bake 350 degrees for 25 to 30 minutes. When warm pour some Carnation evaporated milk on top (2 to 3 cans). Notes: Can be used for Christmas Breads. German Coffee Kuken. COTTAGE GROVE COMMUNITY COOKBOOK Page89 TRASH TO TREASURE SALE RHUBARB CUSTARD PIE Recipe from United Church of Christ in Historic Old Cottage Grove (Submitted by Sheri Wohlers) Ingredients• 1 -' /z C sugar 4 Tbsp flour 1/8 tsp salt pinch of nutmeg 4 C fresh rhubarb, cut in 1/2 -inch pieces 2 pie crusts to fit a 9 -inch pie plate 2 eggs, beaten 1 Tbsp butter Directions: Mix sugar, flour, salt, and nutmeg together and mix with rhubarb. Let stand while you make your pie crusts. Stir rhubarb mixture occasionally. Line pie tin with the bottom crust. Stir the 2 beaten eggs into rhubarb mixture. Pour rhubarb into lined pie tin. Dot with butter. Make a lattice top crust with dough cut in 1/2 inch strips; or cut a circular top slightly smaller than lower crust and float this on top of the mixture. Do not seal edges if using a circular top, so pie won't run over. Cut a few gashes in it to be sure. Bake at 425 degrees for 10 minutes. Turn heat down to 325 degrees and continue baking for 40 to 50 minutes more. Notes: Women of the United Church of Christ in Historic Old Cottage Grove have been making this recipe for the Trash to Treasure Sale lunch for generations. After finding treasures at this nunmage sale held in the church basement every April, the community comes together for a good old- fashioned home cooked lunch of Sloppy Joe's, Chicken Noodle Soup, and some delicious homemade pie. COTTAGE GROVE COMMUNITY COOKBOOK Page90 DANBURY DUMPLINGS Contributed by: Jason Peterson Ingredients• 1 -'/2 C all - purpose flour, sifted 1/4 tsp salt 2/3 C milk 1 -'/2 C pure maple syrup 2 tsp baking powder 1/2 C sugar 1/4 C butter or margarine 1 can sliced peaches (keep juice for next ingredient) peach juice Directions: Mix dry ingredients in bowl. Add butter and cut into fine crumbs. Add milk and mix to form soft dough. Heat peach juice and maple syrup to boiling and drop in batter by spoonfuls. Cover and simmer 12 minutes or until firm. Add peaches and serve with plain or whipped cream. COTTAGE GROVE COMMUNITY COOKBOOK Page91 MOUNTAIN DEW APPLE DUMPLINGS Contributed by: Joanne Bixby Ingredients: 2 to 3 apples 2 cans Crescent Rolls (8 oz), 8 rolls per can 2 sticks butter 1 -'/2 C sugar 1 tsp vanilla cinnamon to taste 1 can Mountain Dew (12 oz) Directions: Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in 9x13 buttered pan. Melt 2 sticks butter, add sugar and barely stir. Add vanilla to butter sugar mixture and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with Cinnamon. Bake at 350 degrees for 40 minutes. Serve with ice cream — cinnamon is the best. Spoon the sweet sauce from pan over the top. COTTAGE GROVE COMMUNITY COOKBOOK Page92 CHERRY COFFEE CAKE Contributed by: Jan Redenius Coffee Cake Ingredients: 1 can cherry pie filling 1 C margarine 1 -3 /4C sugar 1 -' /z teaspoon baking powder 3 C flour 4 eggs 1 teaspoon vanilla Frosting Ingredients: About 1 C powdered sugar 1 teaspoon vanilla Enough hot milk for desired consistency. Directions: Cream margarine and sugar; add eggs one at a time. Beat after each addition. Add vanilla, baking powder, and flour. Put two - thirds of batter in greased 10x15 cake pan. Spread 1 can of cherry pie mix over batter, then add last third of batter by drops over pie mix. Bake at 350 degrees for 35 to 40 minutes. Use toothpick to test for doneness. Frost with powdered sugar frosting while still warm. COTTAGE GROVE COMM[_INITY COOKBOOK Page93 PISTACHIO COCONUT CREAM DESSERT Recipe from Grandma Handle (submitted by Roxanne Callan) Crust Ingredients: 1/2 C chopped nuts 1 stick margarine 1 C flour 1st Layer: 1 package cream cheese (8 oz) 1 C powdered sugar 1 C Cool Whip (from 12 oz package) 2nd Layer: 1 package instant coconut cream pudding 1 package pistachio pudding 3 C milk Directions: Mix together ingredients for crust and press into 9x13 pan. Bake at 350 degrees for 15 minutes and then cool. Directions for filling: Mix together ingredients for first layer and spread over cooled crust. Mix two puddings with the 3 cups of milk and beat until thickened. Put second layer on top of first and top with the rest of the Cool Whip. Sprinkle toasted coconut over all. Cool in refrigerator before serving. COTTAGE GROVE COMMUNITY COOKBOOK Page94 MRS. RICHARDSON'S CHOCOLATE CAKE Contributed by: Joanne Bixby Ingredients• 1 dark chocolate cake mix 1 jar each Mrs. Richardson's butterscotch, caramel, and fudge ice cream topping 1 can Eagle Brand Condensed Milk 8 oz package Cool Whip 3 Heath bars Directions: Bake dark chocolate cake mix in 9x13 pan. When cake is cool, poke holes in cake with end of wooden spoon. Pour on Mrs. Richardson's butterscotch, caramel, and fudge ice cream topping sauce. Pour on Eagle Brand condensed milk. Top with 8 oz package of Cool Whip and 3 shaved Heath bars. COTTAGE GROVE COMMUNITY COOKBOOK Page95 BAKED RHUBARB CRUNCH Contributed by: Jason Peterson Ingredients: 3 C finely diced fresh rhubarb 1/2 C sugar 1- 1 /4C flour plus 1 pinch 1/2 tsp nutmeg 1 C rolled oats 1 C brown sugar firmly packed 1/2 tsp salt 1/2 C butter 1/3 C shortening Directions: In the bottom of a greased lOx6xl /2 -inch baking pan, put thoroughly mixed diced rhubarb, sugar, 1 Tbsp flour, and nutmeg. Combine brown sugar, 1 - cup flour, rolled oats, and salt in bowl. Put in butter and shortening as you would for pastry and sprinkle on top of rhubarb. Bake in moderate oven 375 degrees 30 to 40 minutes or until crisp and nicely browned. Serve warm with cream. COTTAGE GROVE COMMUNITY COOKBOOK Page96 PUMPKIN PIE DESSERT SQUARES Contributed by: Roxanne Callan Ingredients: Crust: 1 Pillsbury yellow cake mix (separate 1 cup cake mix for topping) 1/2 C butter or margarine, melted 1 egg Filling: 3 C pumpkin pie mix (1 lb, 14 oz can) BE SURE THIS IS THE MIX AND NOT JUST PUMPKIN!! 2 eggs 2/3 C milk Topping: 1 C reserved cake mix 1/4 C sugar 1 tsp cinnamon 1/4 C butter or margarine Directions: Grease bottom only of a 9x13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients and sprinkle over filling. Bake at 350 degrees for 50 to 60 minutes. Notes: If desired, serve with whipped topping. COTTAGE GROVE COMMUNITY COOKBOOK Pa'-67 CARROT CAKE Contributed by: Karen Fritze Ingredients: 2 - C flour 2 C sugar 2 tsp baking powder 2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1 -'/2 C salad oil 4 eggs 2 tsp vanilla 3 C shredded carrots 2/3 C shredded coconut 1 -' /2 C diced dates Directions: Mix dry ingredients. Add oil, eggs, and vanilla all at once. Beat well. Add rest of ingredients and mix. Bake 1 hour at350 degrees. COTTAGE GROVE COMM[_INITY COOKBOOK Page98 APPLE DIP Contributed by: Tyler Peterson Ingredients• 1 package softened cream cheese (8 oz) 3/4 C brown sugar 1 C sour cream 2 tsp vanilla 2 tsp lemon juice 1 package vanilla instant pudding Sliced apples Directions: Combine cream cheese and brown sugar; mix well. Add remaining ingredients and mix well. Chill the dip. Serve with sliced apples. COTTAGE GROVE COMMUNITY COOKBOOK Page99 HEAVENLY CARROT CAKE WITH FROSTING Contributed by: Rose of Sharon Lutheran Church Cake Ingredients: 1 Coil 2 C shredded carrots 1 -'/2 C sugar 1 C flaked coconut 3 eggs 1 C chopped nuts 2 C flour scant salt 2 tsp soda 1/4 tsp nutmeg 2 tsp vanilla 1/2 tsp cinnamon 1 C crushed pineapple with juice Directions: Mix oil, sugar, and eggs. Add remaining ingredients. Pour into 9x13 pan. Bake at 350 degrees for 50 minutes. Cool and frost. Frosting Ingredients: 1 package cream cheese (8 oz) 1 tsp almond extract 1/2 stick butter 1 lb powdered sugar 2 tsp vanilla Directions: Mix together at medium speed until creamy. Spread onto cooled cake. COTTAGE GROVE COMMUNITY COOKBOOK Page 100 ROMMEGROT BARS Contributed by: Ginny Vruno Ingredients: 2 packages crescent rolls 1 C sugar 12 oz cream cheese 1 egg, divided 1/2 C sugar 1/2 tsp cinnamon Directions: Layer 1 package Crescent Rolls on bottom of a 9x13 cake pan. Press seams together. Microwave cream cheese until somewhat soft. Add 1 egg yolk and 1 cup sugar. Mix and spread cheese mixture over layer of crescent rolls. Place second package of crescent rolls on top of cream cheese mixture. Pinch seams together as much as possible. Beat egg white and brush on top of crescent roll. Mix the 1/2 cup sugar and cinnamon and sprinkle the mixture over the top. Bake 30 minutes at 350 degrees. Cut into small bars. Notes: These are quite rich. COTTAGE GROVE COMMUNITY COOKBOOK Pagel0l STRAWBERRY DESSERT Contributed by: Rose West Ingredients for crust: 2 C graham cracker crumbs 2 Tbsp powder sugar 1/2 C melted butter Directions: Combine above three ingredients and place in 9x13 pan. Ingredients for filling: 1 -' /2 C powder sugar 1/2 C butter 2 eggs Directions: Cream these three ingredients and pour over crust. Ingredients for topping: 1 Quart strawberries cut in half 1 - '/ 2 C heavy whipping cream Directions: Spread strawberries over creamy filling Whip cream and pour over strawberries. Sprinkle top with graham cracker crumbs. Refrigerate until ready to serve. COTTAGE GROVE COMM[_INITY COOKBOOK Page102 BACARDI RUM CAKE Contributed by: Karen Fritze Cake Ingredients: 1 C chopped pecans or walnuts 1 package yellow cake mix (18 -1 /2 oz) 1 package JELLO instant vanilla pudding mix (3 - /a oz) 4 eggs 1/2 C cold water 1/2 C Wesson oil 1/2 C Bacardi dark rum (80 proof) Glaze Ingredients: 1/4 lb butter 1/4 C water 1 C granulated sugar 1/2 C Bacardi dark rum (80 proof) Cake Directions: Preheat oven to 325 degrees. Grease and flour 10 -inch tube pan or 12 -cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour and cool. Invert on serving plate and prick top. Glaze Directions: Melt butter in saucepan and stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze and repeat until glaze is gone. Optional: Decorate with whole maraschino cherries and border of sugar, frosting, or whipped cream. Serve with seedless green grapes dusted with powdered sugar. COTTAGE GROVE COMMUNITY COOKBOOK Page103 APPLE KUCHEN Contributed by: Juanita Hensel Ingredients: 1/2 C softened butter 1/2 C sugar 3/4 tsp vanilla extract 3 eggs 1 C flour Tart apples, peeled, chopped, or in slices (I do chopped... easier, and I use 2 larger apples for a doubled recipe) Directions: Cream together butter and sugar, add vanilla extract and eggs. Mix well. Add flour. Put in greased and floured round pan (if doubling the recipe put in a 9x13 pan). Spread the batter in the pan. Top with apples and then top with cinnamon and sugar mixture. Dot with extra butter if desired. Bake at 375 degrees for 40 minutes. Notes: If you are chopping the apples, just add them to the batter and spread into the pan. COTTAGE GROVE COMMUNITY COOKBOOK Page104 RAW APPLE CAKE Contributed by: Susan Wagner - Burbank Ingredients: 1 stick butter 2 eggs 2 C sugar 2 tsp baking soda 4 to 5 C sliced apples 1/2 tsp salt on apples 2 tsp cinnamon 1/2 C raisins 2 C flour Directions: Cream butter and sugar together. Add eggs, soda, and cinnamon. Add apples and raisins alternating with flour. Bake 375 degrees for 50 minutes in 9x13 pan. COTTAGE GROVE COMMUNITY COOKBOOK Page105 BREAD PUDDING Contributed by: Jason Peterson Ingredients• 1 lb fresh white bread - cubed (approx. l loaf) 1 qt milk 1/2 stick butter 1 tsp cinnamon 2 apples, cored, peeled, and diced 1/2 C raisins or currents 5 eggs 1 C sugar 2 tsp nutmeg Directions: Preheat oven to 325 degrees. Place cubed bread in large bowl and set aside. Place milk and butter in large pan and bring to simmer. In large bowl, combine eggs, sugar, cinnamon, and nutmeg; whisk to blend. Slowly pour a steady stream of heated milk into egg mixture, whisking continuously. Assembling Layer bread cubes, apples, and raisins over bottom of pan. Pour egg - milk mixture over cubes at one time. Cover with foil. Place on top oven rack. Bake for 50 to 60 minutes. Serve topped with half & half. Notes: Alternative: Use 1/2 jar Maraschino cherries sliced in half and layered with apples and raisins; good for color and flavor. COTTAGE GROVE COMMUNITY COOKBOOK Page106 LEMON LUSH Contributed by: Olivia Smith Ingredients• 1 C flour 3 Tbsp powdered sugar 1/2 C melted margarine 1/2 C nuts 8 oz softened cream cheese 1 C powdered sugar 2 package lemon instant pudding mix (3 - oz) 9 oz Cool Whip 3 C cold milk Directions: Mix flour, 3Tbsp powdered sugar, margarine, and nuts together and press into a 9x13 pan. Bake at 325 degrees until golden, about 15 to 20 minutes. Cool. Mix cream cheese and 1/2 cup powdered sugar, add 1 C Cool Whip. Blend and spread on cooled crust. Mix instant pudding and milk. Beat for 2 minutes, then spread on top of cream cheese layer. Cover with another layer of Cool Whip. Sprinkle with nuts if desired Keep in refrigerator. Notes: Different pudding flavors can be substituted. COTTAGE GROVE COMMUNITY COOKBOOK Page107 EGG PIE (CUSTARD) Contributed by: Jason Peterson Ingredients: 1 -'/ C sugar 2 Tbsp flour 2 eggs 1 stick butter 2 -'/4 C buttermilk 9 -inch pie shell, chilled Directions: Mix sugar and flour. Beat in eggs one at a time, until light and fluffy. Add butter and buttermilk. Pour into pie shell. Bake at 275 degrees for 40 to 45 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page108 PIE CRUST Contributed by: Judy Spooner Ingredients — single: 1 - C flour 1/2 tsp salt 1/2 C shortening 4 to 5 Tbsp cold water. Ingredients — double: 2 C flour 1 tsp salt 2/3 C shortening 6 to 7 Tbsp cold water (1/3 C) Directions: Bake at 450 degrees for 8 -10 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page109 BANANA PUDDING POKE CAKE Contributed by: Sandy Pinski Ingredients: 1 box yellow cake mix (10 oz) 2 packages instant banana pudding (3.4 oz) 4 C milk 1 tub frozen whipped topping, thawed (8 oz) 20 vanilla wafers, crushed Directions: Prepare cake mix according to package directions for a 9x13 cake. After cake has cooled, poke holes in cake with a wooden spoon. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, whisk together instant pudding with 4 cups milk Stir until all the lumps are gone. Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set; it should still be easily pourable. Pour pudding over cake. Take care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes. Put the cake into the fridge to set and cool. Once cake has completely cooled, spread on whipped topping. If you haven't done so already, crush your vanilla wafers. I place mine in a Ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Notes: To me, it's even better the next day so it's a great dessert to make ahead of time. I think this cake gets more delicious over time. Serve with freshly sliced bananas. Keep refrigerated. COTTAGE GROVE COMMUNITY COOKBOOK Page110 APRICOT WHITE CHOCOLATE CHIP SCONES WITH DEVONSHIRE CREAM Contributed by: Juanita Hensel Ingredients: 2 C Bisquick 3 Tbsp granulated sugar 1 egg 1/4 tsp almond extract 2 Tbsp milk 1/3 C finely chopped dried apricots 1/3 C heavy whipping cream 2/3 C white chocolate chips 2 Tbsp granulated sugar Directions: 1. Heat oven to 425 degrees. Grease cookie sheet. Mix Bisquick, apricots, chips, 3 Tbsp sugar, whipping cream, and egg until it forms a soft dough. Turn dough onto surface dusted with Bisquick and knead 10 times. 2. Form into 8 -inch circle, transfer to cookie sheet, brush dough with milk, and sprinkle on 2 Tbsp of sugar. Cut into 8 wedges but do not separate. (Or form 8 individual scones) 3. Bake approximately 12 minutes or until golden brown. Let cool slightly and separate wedges. Scone Variations: Coconut and mini semi -sweet chocolate chips; dried cranberry /cherries/ blueberries (any of these individually or mixed) and white chocolate chips; 1/2 cup coarse chopped almonds and 1/4 tsp almond extract. Devonshire Cream 4 oz cream cheese, room temp 3 Tbsp granulated sugar 3/4 tsp almond extract 1 C heavy whipping cream. Combine cream cheese and sugar together; then add remaining ingredients and whip until it is your desired consistency. COTTAGE GROVE COMMUNITY COOKBOOK Page111 SCANDINAVIAN ALMOND CAKE Contributed by: Polly Dockter Ingredients• 1- 1 /4C sugar 1 egg 1 -1 /2 teaspoons pure almond extract 2/3 C milk 2/3 cup flour 1/2 tsp baking powder 1 stick melted butter or margarine Directions: Use almond cake pan (also called Rehrucken pan) 12" long x 4 -1 /2 " across x 1 - deep; 6 -cup capacity. Spray pan with cooking spray. Beat Well: 1 - cup sugar, 1 egg, 1 -1 /2 teaspoons pure almond extract, 2/3 cup milk. Add: 2/3 cup flour, 1/2 teaspoon baking powder. Add: 1 stick melted butter or margarine. Mix well. Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with powdered sugar and serve. Notes: Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom. COTTAGE GROVE COMMUNITY COOKBOOK Page112 WATERGATE CAKE Contributed by: Marge Williams Cake Ingredients: 1 white cake mix 1 package pistachio pudding 3 eggs 1 C oil 1C7 -UP Walnuts Cool Whip Frosting Ingredients: 1 package instant pistachio pudding 1 C milk 8 oz Cool Whip Directions: Mix cake ingredients. Bake at 350 degrees for 30 to 40 minutes. Mix frosting ingredients. Frost cooled cake. COTTAGE GROVE COMM[_INITY COOKBOOK Page 113 CHERRY CREAM CHEESE PIE Contributed by: Emily Schmitz Crust Ingredients: 16 crushed graham crackers 1/4 C melted margarine 1/2 C powdered sugar Crust Directions: Bake crust at 350 degrees for 10 minutes. Let cool. Filling Ingredients: 2 eggs 1/2 C white sugar 1 package cream cheese (8 oz), softened Filling Directions: Beat eggs until light. Add white sugar. Add cream cheese. Mix until smooth. Pour into crust Bake 30 minutes at 325 degrees. Let cool Pour cherry pie filling on top. COTTAGE GROVE COMM[_INITY COOKBOOK Page 114 FRENCH BLUEBERRY PIE Contributed by: Mary Ann Herringer Ingredients: 3/4 C sugar 1/4 C corn starch 1/2 C orange juice 3 C blueberries Directions: Mix 1 cup blueberries and other ingredients in sauce pan. Cook until thick and berries have burst. Cool slightly. Add 2 cups blueberries to mixture. Pour into 9 inch precooked pie crust. Cover pie. Refrigerate until set, 3 to 4 hours. Serve with whipped cream. COTTAGE GROVE COMMUNITY COOKBOOK PagellS DUTCH APPLE PANCAKE Contributed by: Laura Bolstad Ingredients• 4 Tbsp butter 3 Eggs 1/2 C milk 1/2 C flour 1/4 tsp salt 1 C thinly sliced apples 1/4 tsp nutmeg Cinnamon/sugar combination Directions: Melt butter in heavy 10 -inch skillet or 8x8 pan in the oven. Tilt to cover edges. Combine eggs, milk, flour, salt, and nutmeg. Beat with wire whip until smooth. Pour into hot skillet. Before baking, add 1 cup thinly sliced apples on top and sprinkle with cinnamon sugar. Bake at 425 degrees for 15 to 20 minutes. Serves 3 to 4 COTTAGE GROVE COMMUNITY COOKBOOK Page116 SOUR CREAM RHUBARB SQUARES Contributed by: Judy Spooner Ingredients: 1/2 C nuts 1/2 C white sugar 1Tbsp butter or margarine 1 tsp ground cinnamon 1 -'/2 C packed brown sugar 1 egg 1 tsp baking soda 1 C sour cream 1/2 C shortening 2 C all- purpose flour 1/2 tsp salt 1 -'/2 C rhubarb, cut into' /2 -inch pieces Directions: Preheat oven to 350 degrees. Grease and flour 13x9x2 inch pan. Mix sugar, nuts, and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda, and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture in pan and sprinkle with reserved toping. Bake at 350 degrees for 45 to 50 minutes. Cut in squares. Notes: Makes about 20 bars. COTTAGE GROVE COMM[_INITY COOKBOOK Page 117 HISTORY EXCERPT 6 From the; PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA The Farm Trade Center Part 1 By 1871, when formal village platting occurred, the nucleus of an inland village had been established at East Cottage Grove. The village had always been and always would be residential in character, but its strategic crossroads location in the midst of a bustling agricultural district made it a focal point for the movement of goods and the provision of services. Village platting began a process that replaced one settlement system, the New England rural village, with another, the faun trade center. Around 1870, a frontier landscape characterized by compact clusters of farmsteads devoted to subsistence fanning and stock raising in the oak openings, began to give way to a rural landscape dominated by large prairie farms and a cash crop economy based on grain and dairying. As a farm trade center, East Cottage Grove served the economic needs of its agrarian neighbors with feed mills, blacksmith shops, dry goods stores, hardware stores, druggists, and farm implement dealers. There was also a hotel, a drugstore, and two physicians with offices on Main Street. The village continued to fulfill its civic responsibilities with churches, an enlarged schoolhouse, and a community hall, successor to the old lyceum. The faun trade center of East Cottage Grove as it appeared C 1880 is described in the History of Washington County (Warner and Foote 1881, pp. 367- 368): The village of Cottage Grove was located in section 12, in 1871, by J. P. Furber; J. W. Furber was surveyor. It is four miles from a station of the same name on the Chicago, COTTAGE GROVE COMMUNITY COOKBOOK Page118 Milwaukee and St. Paul railway, and is fourteen miles from St. Paul. The original plat contained forty acres of land. The village has gradually grown from a small beginning to a flourishing inland town. It contains one store, dry -goods and groceries, George W. Furber, proprietor; one drug store, kept by Dr. A. H. Steen; two physicians, WID. Furber and A. H. Steen; three churches, Congregational, Methodist and German Lutherans; one hotel, the Cottage Grove house, W. H. Glenna, proprietor, a fine school -house in the center of town, ample for the place, surrounded by a natural grove, made more dense by the addition of a good number 'of shade trees and some fine ever - greens, affording shade during the summer, and fonning a wind -break during the winter season; one black -smith and wagon -shop, Louis Putres, proprietor, and one black - smith shop, August Aborth, proprietor. Cottage Grove is one of the oldest settled towns in the county. John P. Furber was the driving force behind the growth of East Cottage Grove. In addition to being the proprietor of the original Cottage Grove plat, he served as postmaster and Justice of the peace. After platting the village, Furber built a number of houses and rented them to new arrivals (Watson 1924, p. 31). The dynamics of East Cottage Grove as a farm trade center depended on the ability of local entrepreneurs like George W. Furber, proprietor of the general mercantile; to establish market areas for the goods and services they sold. Small scale mercantile and agricultural service operations characterized economic development in East Cottage Grove, where local farmers were able to purchase goods and services against their harvests. The Cottage Grove merchants' trading area at one time included much of Woodbury and Denmark as well as Cottage Grove Township, but they probably offered little competition for Langdon and the other railway villages, whose merchants did not have to bear the expense of overland drayage to procure their inventories. The significance of cultural background cannot be underestimated in the differentiation between the New England village and the farm trade center. Among Yankees, mixing farming with commerce was traditional, which explains much of their enthusiasm for developing rural villages like East Cottage Grove. Increased immigration after the Civil War, a consequence of late nineteenth century agricultural expansion epitomized COTTAGE GROVE COMMUNITY COOKBOOK Page119 by the "King Wheat" epoch of the 1870's, was partly responsible for the infusion of a broader, more "Midwestern" culture into the East Cottage Grove landscape. One aspect of this late nineteenth century modification of the village landscape was the practice of architectural standardization. Small frame houses, built in roughly similar sizes and shapes, were the rule in the farm trade center as well as in the agricultural hinterland. This standardization also applied to commercial buildings: it was not uncommon for a single building to be used as a dry goods store, then a hotel or rooming house, then a grocery, then a single family house. Buildings were shuttled around from one function to another, and sometimes from one site to another, reflecting the ups and downs of business and the ebb and flow of rural growth patterns. Like the New England rural village, the farm trade center played a congregative rather than a segregate social role. There was no demarcation of village limits, because the boundaries of the post office, the general store, and the public school were the only boundaries that mattered. For all practical purposes, there was no social differentiation between villager and farmer in Cottage Grove until early in the twentieth century. The local institutions around which community bonds were formed were the church, the public school, the Masonic lodge, and the country store. Cottage Grove's historically close relationship with Saint Paul eventually engendered yet another phase of significant change in the village landscape. By the 1920s, because of improved roads and automobile access, local farmers were traveling farther to shop and socialize. The replacement of the horse by the automobile heralded the transformation of East Cottage Grove from a farm trade center to a rural neighborhood by making some of its former economic functions obsolete, eventually causing some kinds of business activity (e.g., blacksmith shops, doctors' offices, and hotels) to completely disappear. By the late 1960's, East Cottage Grove had become a place where people lived, but did not make their living. A declining farm population led to the closure of the village school and consolidation of the church congregations in the 1950's. Nevertheless, between 1950 and 1970 the population of East Cottage Grove did not decline, but actually increased. Although lacking in many of the modern amenities, the older housing stock in the village proved to be an important factor in maintaining its COTTAGE GROVE COMMUNITY COOKBOOK Page120 viability as a part of the suburban community, even after the village lost most of its civic and business functions. Cheap housing, including the new suburban ranch ramblers in the East Side Addition, attracted middle class families, who could commute to distant jobs, along with retired people, public employees, and low- income workers with large families. The kind of life these new arrivals favored resembled the urban society they left behind in the big city. The social life of the former farm trade center, which revolved around clubs, lodges, church groups, and other local organizations, was something else entirely. (END EXCERPT 6) COTTAGE GROVE COMMUNITY COOKBOOK Page121 Bud Fritze regular line man, Arthur Brown manager of the Washington County Rural Telephone Company, and Louie Oehlke helper, — C 1940 MAIN DISHES b IsT 0 &IC LANDlylAxx COTTAGE GROVE COMMUNITY COOKBOOK Page122 fSird's Eve VieW of Langdon — Undated Yfloto SWEDISH MEATBALLS Contributed by: Rose West Ingredients• 5 lbs meatballs 4 packages Knorr's Brown Gravy Mix 2 pints sour cream 1/4 tsp ground allspice 1/8 tsp ground black pepper Directions: Simmer meatballs in water for 15 minutes. While meatballs are simmering, prepare gravy mix according to package instructions. Empty contents of 4 gravy mixes into a sauce pan. Gradually stir 4 cups (32 oz) cold water into gravy mix. Stir frequently and bring gravy to a boil. Reduce heat and simmer for 1 minute. Stir constantly until gravy thickens. When gravy is thick, add sour cream, ground allspice, and ground black pepper. Drain the meatballs and place in Crock -Pot. Pour the gravy mix over the meatballs and cook on low in Crock -Pot for 1 to 2 hours. Notes: (Serves 25 to 30 people) COTTAGE GROVE COMMUNITY COOKBOOK Page123 BROCCOLI RICE CASSEROLE Contributed by: Sharon Dugstad - Brennan Ingredients: 1 package frozen chopped broccoli (10 oz) 1 C wild rice (I use one 6 oz package of Uncle Ben's Chicken & Wild Rice) 1 can cream of mushroom soup 1/2 stick butter 1 onion chopped 1/2 jar of Cheese Whiz (8 oz) or 7 medium slices of Velveeta cheese Directions: Cook and drain broccoli. Put in 8x8 baking dish. Saute onions in butter; add cheese and soup, heat thoroughly. Pour rice package into baking dish. Add cheese mixture. Pour 1/2 cup water over top and stir. Bake at 350 degrees for 30 to 40 minutes, covered. Notes: Can make ahead and freeze. COTTAGE GROVE COMM[_INITY COOKBOOK Page124 UICHE Contributed by: Bernadette Anderson Ingredients• 2 C cut up meat 3 to 4 eggs 1 small can sliced mushrooms 1 -1/3 cup milk Green onions to taste 3/4 cup buttermilk baking mix (Bisquick) 1/2 tsp salt 1 -'/z cups shredded cheese of your choice Directions: Lightly grease a pie plate. Sprinkle meat, mushrooms, and onions into pie plate, then add cheese and sprinkle in salt. Mix eggs, milk, and baking mix together until smooth. Pour over other ingredients. You may add other cut up ingredients or omit onion or mushrooms. Bake uncovered at 375 degrees for 45 minutes, until golden brown and inserted knife comes out clean. Notes: Serves 6 people. COTTAGE GROVE COMMUNITY COOKBOOK Page125 PULLED PORK BARBECUE Contributed by: Lou Overland Ingredients• 1 pork roast, bone in (3 to 4 lb) 3/4 tsp salt 3/4 tsp garlic powder 1/2 tsp liquid smoke (optional) 1/2 C cider vinegar 1 large onion, chopped 1/4 tsp pepper 1 -'/z C barbecue sauce (your favorite) Directions: Place roast, onion, salt, pepper, and garlic powder in Crock -Pot. Cover and cook on low for 9 to 11 hours, or until very tender. Drain juices. Shred pork with a fork and return to the Crock -Pot. Add vinegar, barbecue sauce, and liquid smoke. Continue to cook on high for 1 hour. Serve on buns and enjoy. COTTAGE GROVE COMMUNITY COOKBOOK Page126 THREE - CHEESE ITALIAN SAUSAGE WITH ALFREDO SAUCE Contributed by: JoAnn Linke Ingredients• 1 box uncooked penne pasta (12 oz) 1 medium zucchini, sliced 1 medium squash, sliced 1 C mushrooms, sliced 1 medium onion, finely chopped 2 garlic cloves, minced 1 Tbsp olive oil 1/2 tsp salt 1/2 tsp pepper 1/2 tsp basil 1/2 tsp oregano 1/2 tsp thyme Grated parmesan cheese 1 jar alfredo sauce (15 oz) or homemade 1 package Johnsonville 3- Cheese Italian Sausage (13.5 oz), sliced Directions: Cook pasta according to directions and add salt to water. While pasta is cooking, slice zucchini, yellow squash, mushrooms, onions, and garlic. Add olive oil to large skillet or pan and saut6 all sliced vegetables and garlic. Do not overcook. Add sausage, alfredo sauce, and spices, and cook until heated through. Drain and add pasta, and mix together. Top off with parmesan cheese. Notes: Takes about a half hour to put together. Serves 6 -8. COTTAGE GROVE COMMUNITY COOKBOOK Page127 BETSY'S THIN PANCAKES Contributed by: Courtney Peper Ingredients Large Batch: 5 eggs 1/4 butter 2 C flour 3 Tbsp brown sugar 1/2 tsp salt 2-'/2C milk Ingredients Small Batch: 2 eggs 1/8 C butter 1 C flour 1 -'/2 Tbsp brown sugar 1/4 tsp salt I-'/4C milk Directions: Melt butter. Beat eggs. Sift dry ingredients together. Add milk Add eggs and butter. Notes: Don't over mix after eggs are added as pancakes will be tough. Best pancakes ever! COTTAGE GROVE COMMUNITY COOKBOOK Page128 DILL MEAT BALLS Contributed by: Lennore Bevis Ingredients: 1 can cream of celery soup 1/2 can of water for sauce 1 lb ground beef 2/3 C bread crumbs 1 egg 2 Tbsp minced onion 1Tbsp parsley 1Tbsp dill ltsp salt Directions: Mix beef, bread crumbs egg, onion, and parsley together. Make mixture into meatballs. Brown the meatballs. Place in 9x13 pan or other baking dish. Mix soup, half can of water, and dill together, and then pour over meatballs. Bake at 325 degrees for 45 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page129 PIZZA BREAKFAST Contributed by: Rose West Ingredients• 8 oz package refrigerated crescent rolls 12 oz ground pork sausage, cooked and drained 1 C frozen southern -style hash browns, thawed 3 Eggs (do not add extra eggs — it will run over) 1/4 C milk 1 C shredded cheddar cheese (4 oz) Directions: Preheat oven to 350 degrees. Press crescent roll dough against bottom and sides of 12 -inch pizza pan and pinch seams together. Spread cooked sausage on crust. Spread hash browns on top of sausage. In small bowl, beat eggs and milk. Pour over pizza. Sprinkle top with cheese. Bake uncovered at 350 degrees for 25 to 30 minutes or until golden brown. Notes: Yields 4 to 6 servings. Can make this recipe the night before, just add the eggs, milk, and cheese before cooking. COTTAGE GROVE COMMUNITY COOKBOOK Page130 BROCCOLI CASSEROLE Contributed by: Judy Spooner Ingredients: 2 packages frozen broccoli 1 C grated cheddar cheese 1 can mushroom soup 1 can Eagle Sweetened Condensed Milk 1 can crushed onion rings Directions: Butter 9x13 baking dish and spread with cheese. Boil broccoli 5 minutes. Drain and place on cheese. Dilute mushroom soup with condensed milk. Pour over broccoli. Bake 20 minutes at 350 degrees. Remove from oven and put on crushed onion rings. Bake 10 minutes longer. COTTAGE GROVE COMM[_INITY COOKBOOK Page131 CHICKEN LASAGNA Contributed by: HW Reckinger Ingredients: 4 oz mozzarella cheese 1/3 C flour 8 oz Muenster cheese 1/4 tsp poultry seasoning 1 C parmesan cheese 1/2 C dry wine 1/4 C parsley 2 - '/ 2 C chicken broth 4 Tbsp butter 1 -' /2 C half & half 1 C onion chopped 1/4 tsp salt 1/4 tsp pepper 1/2 C celery 4 C chicken, cooked and chopped 12 lasagna noodles, uncooked 1/4 C carrots 2 C mushrooms Directions: Mix together cheeses (using only 1/2 cup of the parmesan) and parsley and set aside. In large saucepan melt butter; add onion, celery, and carrots and saute 10 minutes. Add mushrooms, flour, and poultry seasoning and cook a few minutes. Stir in white wine, chicken broth, half & half, salt, and pepper. Boil for 2 minutes. Stir in 1/2 cup parmesan and chicken. Layer in a 9x13 pan, starting with sauce first, then alternate layers of uncooked noodles, sauce, and cheese. Cover with foil and bake at 350 degrees for 1 hour 15minutes; uncover and bake 15 more minutes. Let stand 10 minutes before serving. COTTAGE GROVE COMMUNITY COOKBOOK Page132 MOOSE STEW Contributed by: Janice Japs Ingredients• 2 Tbsp oil flour for dusting the meat 1 -'/2 C chopped celery stalk 1 tsp pepper 2 tsp garlic salt 2 cans diced tomatoes (16 oz) 2 C red cooking wine 3 medium potatoes, cubed 2 C carrots, sliced 2 lb stew meat /moose (substitute beef if necessary) 1 large onion, diced 2 Tbsp Worcestershire sauce 1 can beef broth (10 oz) mushrooms Directions: Lightly flour meat before cooking. Heat oil and add meat all at once. Brown rapidly. Reduce heat. Add onions, celery, and spices. Cook until onions are tender. Add remaining ingredients and cook over medium heat until all is tender. Add more wine /broth if necessary! Let simmer uncovered — checking and drinking wine as needed. COTTAGE GROVE COMMUNITY COOKBOOK Page133 HUNGARIAN GOULASH Contributed by: Juanita Hensel Ingredients• 4 chicken breasts, fresh or thawed 1/4 C oil 1/2 C chopped onion 1 green pepper cut into strips 1 can or jar of stewed tomatoes (20 oz) 1 Tbsp paprika Ito 2 cloves of garlic, chopped Salt and pepper to taste 1 large can of sauerkraut, un- drained Directions: Put four thawed or fresh chicken breasts in Crock -Pot. Add oil, chopped onion, green pepper strips, stewed tomatoes, paprika, chopped cloves of garlic, salt and pepper to taste, and large can un- drained sauerkraut. Cook on low for about 8 hours in a Crock -Pot. Shred the chicken breasts and put it back into the Crock -Pot. Serve over mashed potatoes. Notes Makes about 6 servings You can use stew meat, spareribs, or venison if you want. Brown the meat before adding it to the Crock -Pot. COTTAGE GROVE COMMUNITY COOKBOOK Page134 CHUCK ROAST DELUXE Contributed by: Beverly Gross Ingredients: 3 lb roast 1 can of Coke 1 package of dry onion soup mix Chili sauce Directions: Place a 3 pound roast in the Crock -Pot. Do not brown it. Add 1 can of Coke. Sprinkle 1 package of dry onion soup mix and some chili sauce on top. Set temperature on low and cook 8 to 10 hours. Notes: This is a lifesaver for a working person. If you want it done faster, cook 4 to 6 hours on high. The smell is wonderful as you arrive home. COTTAGE GROVE COMMUNITY COOKBOOK Page135 CROCK -POT QUESO CHICKEN Contributed by: Andrea Place Ingredients: Chicken breasts, frozen 8 oz block of cream cheese 1 can black beans, rinsed and drained 1 can of corn 1 can of Rotel Directions: Put frozen chicken in Crock -Pot. Add cream cheese on top. Add black beans, drained. Add corn and Rotel, undrained. Cover and cook in Crock -Pot on low for 6 to 8 hours. Every 2 hours stir ingredients. Let stand for 30 to 45 minutes on warm setting. Make sure all chicken is pulled apart prior to serving. Serve on tortilla shells. Notes: Good alone or with other taco toppings. COTTAGE GROVE COMM[_INITY COOKBOOK Page136 SPINACH LASAGNA Contributed by: Emily Schmitz Ingredients: 1 lb Monterey Jack cheese 8 oz lasagna noodles 2 packs of chopped frozen spinach, thawed and drained of all water 3 eggs 3 tsp parsley flakes 1/4 C butter 3 tsp salt (use less than this) 2 tsp Italian Seasoning 2 C cottage cheese I-'/4C parmesan cheese Directions: Squeeze the spinach dry of all water, then mix together salt, butter, parsley, seasoning, and eggs. Layer: 1. noodles 2. mixture 3. cottage cheese 4. parmesan cheese 5. Monterey Jack cheese Bake at 350 degrees for 1 hour. COTTAGE GROVE COMMUNITY COOKBOOK Page137 PALM SUNDAY BRUNCH EGG BAKE Recipe from United Church of Christ in Historic Old Cottage Grove: Youth Group Palm Sunday Brunch (submitted by Shawn Ebeling) Ingredients: 6 Tbsp butter, melted 4 C hash browns 2 C cheddar cheese, shredded (divided) 1 lb. Jimmy Dean sausage, browned and drained 12 eggs 2/3 C milk Directions: Make the night before and refrigerate overnight. Layer in a 9x13 pan the following: butter, hash browns, 1 cup cheese, sausage, eggs beaten with milk, and 1 cup cheese. Bake uncovered at 350 degrees for 45 to 60 minutes. Notes: Makes 9 servings. Each year the youth group of the United Church of Christ in Historic Old Cottage Grove serves up this recipe after the Palm Sunday church service. The youth do a great job of cooking, decorating, and serving this brunch. Children are always thrilled to win the many prizes in the prize drawing. Also available are egg bakes made with Egg Beaters for low cholesterol, some without meat for vegetarians, and some with ham for a different taste. Coffee cakes, rolls, fruit, juice, coffee, and milk are also served. Visitors are always welcome. COTTAGE GROVE COMMUNITY COOKBOOK Page138 ROMMEGROT Contributed by: Jason Peterson Ingredients• 2 C sour cream 1 C flour 1 -'/2 C milk 1/2 C heavy whipping cream 1/2 tsp salt Butter Cinnamon Sugar Directions: Bring sour cream and whipping cream to soft boil for 5 minutes. Sift and stir in 3 Tbsp flour, one spoonful at a time. Keep at low heat while adding the remainder of flour and milk intermittently. Bring to a boil on low heat and cook for 5 minutes while stirring. Mixture should be thin and light. Ladle Rommegrot into little bowls, sprinkle with cinnamon and sugar. You can dab butter on top. Note: "Rommergrot is a Norwegian porridge considered a delicacy and prepared for special occasions. It is thick and sweet and is generally sprinkled with sugar and ground cinnamon. Because this is so rich it is often served in small cups with a small amount of butter topped with brown sugar, cinnamon, and cream. Traditionally it is eaten with cured meat." (Wikipedia) COTTAGE GROVE COMMUNITY COOKBOOK Page139 CRAB QUICHE Contributed by: Tom Berg, Park Senior High Ingredients: 1 deep dish pie crust (9 -inch) 4 eggs 1 C heavy cream 1/2 tsp pepper 1 C grated Swiss cheese 1/4 C parmesan cheese 1 package imitation crab meat, flaked (8 oz) chopped green onion Directions: Bake pie crust and cool. Whisk eggs, cream, and pepper. Stir in shredded cheese, onion, and crab. Pour into pie shell. Bake 25 to 30 minutes in 350 degree oven. Turn oven off and leave door closed for an additional 30 minutes for quiche to set. COTTAGE GROVE COMMUNITY COOKBOOK Page140 INSTEAD OF FRYING FISH Contributed by: Bev Gross Ingredients: 1 lb walleye, perch, or pike fillets 1/4 C milk 1 C potato chips, crushed 1/4 C grated parmesan cheese 1/4 Tbsp dried thyme 2 Tbsp butter Directions: Cut fish into serving size pieces. Place milk in shallow bowl. Combine potato chips, parmesan cheese, and thyme. Dip fish in milk, then coat with chip mixture. Sprinkle greased 8 -inch square pan with bread crumbs. Place fish on bread crumbs. Drizzle with butter. Bake uncovered at 500 degrees for 12 to 14 minutes until fish flakes easily. COTTAGE GROVE COMM[_INITY COOKBOOK Page141 SPINACH EGGBAKE Recipe from Mary Bloomquist (submitted by Juanita Hensel) Ingredients: 12 eggs 1 package frozen, chopped spinach (10 oz), thawed and drained (squeeze out water) 1 package Colby cheese (8 oz), shredded 1 container small curd cottage cheese (24 oz) 3/4 C butter 3/4 C flour 1/4 C dried minced onion 1 tsp Lawry's seasoned salt 1/4 C parmesan cheese Directions: Generously grease glass 9x13 dish with butter. In large bowl, beat eggs. Add remaining ingredients. Sprinkle with more parmesan cheese. Bake at 350 degrees for 1 hour or until top is light golden brown. Notes: Approximately 12 servings COTTAGE GROVE COMMUNITY COOKBOOK Page142 HOMEMADE PANCAKES Contributed by: Jason Peterson Ingredients: 1 C milk 2 Tbsp oil 1/2 tsp salt 2 tsp baking powder 1 egg 1 C flour 2 tsp sugar Directions: Combine milk, oil, and egg. Beat well. Combine dry ingredients; stir into milk mixture to make a smooth batter. Cook over low heat. Notes: Can be made with buttermilk; if so decrease baking powder to 1 -'/2 tsp and add 1/2 tsp baking soda. COTTAGE GROVE COMMUNITY COOKBOOK Page143 BEEF ENCHILADAS Contributed by: Tom Berg, Park Senior High Ingredients: 1 lb hamburger Chopped onion 4 cans enchilada sauce (or 3 cans sauce and 1 can tomato soup) 1 can black olives 1 lb cheddar cheese 1 dozen flour tortillas Directions: Brown 1 lb hamburger and onion. Add 1 can enchilada sauce. Pour small portion of sauce in bottom of 9x13 pan. Put meat, olive, and cheese in middle of flour tortilla. Roll up and place in pan. Pour extra sauce over top. Top with more cheese. Bake 30 to 40 minutes in 325 degree oven. COTTAGE GROVE COMM[_INITY COOKBOOK Page144 MEATLOAF Contributed by: Laura Booth Ingredients 2/3 C fine dry breadcrumbs 1 C milk 2 pounds ground beef pound sausage (any kind, I use Jimmy Dean when I don't make my own) 2 eggs beaten 1/2 tea spoon salt 1 tea spoon pepper 1/2 tea spoon sage 1/3 C grated onion Topping for Meatloa 3 Tbsp brown sugar 1 tsp dry mustard 1/4 C tomato ketchup 1/8 tsp nutmeg Directions: Soak breadcrumbs in milk. Combine ground beef, sausage, salt, pepper, sage, and onion. Add breadcrumbs to beef mixture and combine fully. Shape in log on cookie sheet lined with aluminum foil. Pour topping over meatloaf (topping can be doubled if you want more). Bake at 350 degrees for 60 to 90 minutes until internal temperature is 180 degrees. COTTAGE GROVE COMMUNITY COOKBOOK Page145 PHEASANT AND MUSHROOMS Contributed by: Mike Boex, Bolton &Menk Ingredients• 2 pheasants 2 beaten eggs Italian bread crumbs Margarine or butter 1 can sliced mushrooms (8 oz) 8 oz grated Muenster cheese 1 chopped onion 1 package wild rice Directions: Skin and bone the pheasant, cutting into bite size pieces. Add pheasant into the beaten egg mix. Stir and coat the pheasant pieces. Drain and roll the pheasant pieces in the Italian bread crumbs. In a frying pan, add the margarine and brown the pheasant pieces. Place the pheasant into a 9x12 baking pan. Mix in the onions and mushrooms, adding the juice from the mushrooms as well. Top with the cheese. Cover the pan and bake at 350 degrees for approximately 50 minutes. Remove the cover and cook for an additional 10 minutes until the cheese is brown and crispy. COTTAGE GROVE COMMUNITY COOKBOOK Page146 LAST MINUTE CHICKEN AND DUMPLINGS Contributed by: Judy Spooner Ingredients• 3 boneless chicken breasts 1 small package of carrots 1 Tbsp water 4 C chicken broth 1 recipe of dumplings using baking mix or Bisquick Directions: Cut each chicken breast into 4 or 5 pieces. Lightly brown chicken. Chop carrots and microwave for 5 minutes with 1 Tbsp of water. Add chopped carrots and chicken broth to chicken. Top with dumplings and simmer for 10 minutes covered. Simmer uncovered for 10 minutes. Notes: Flour in dumplings will thicken broth and make gravy. COTTAGE GROVE COMMUNITY COOKBOOK Page147 PETITE SAUSAGE QUICHES Contributed by: Rose West Ingredients• 1 C butter, softened 6 oz cream cheese, softened 2 C all- purpose flour 8 oz bulk Italian sausage 1 C shredded Swiss cheese (4 oz) 1 Tbsp minced chives 2 eggs 1 C half -and -half cream 1/4 tsp salt dash of cayenne pepper Directions: Preheat oven to 375 degrees. Spray miniature muffin cups with cooking spray (for larger portions, use regular muffin tins). In a large bowl, beat the butter, cream cheese, and flour until smooth. Shape tablespoonfuls of dough into balls; press into bottom and up sides of greased miniature muffin cups. In large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle sausage, Swiss cheese, and chives into muffin cups. In small bowl, beat eggs, cream, salt, and pepper until blended. Pour into shells. Bake at 375 degrees for 28 to 30 minutes or until browned. Serve warm. COTTAGE GROVE COMMUNITY COOKBOOK Page148 GARLIC SHRIMP SPAGHETTI Contributed by: Lou Overland Ingredients• 1/2 C good extra virgin olive oil 10 garlic cloves, peeled and minced 2 tsp salt 1 tsp pepper flakes (less if you prefer) 1 lb large shrimp, peeled and deveined 1 lb whole wheat spaghetti 2/3 C chopped parsley Grated parmesan cheese Broccoli florets or asparagus, cut into 2 inch pieces, about 2 C Directions: Rinse shrimp and pat dry. Boil salted water. Add whole wheat spaghetti to boiling water and cook until al dente. Drain and return to the pot. Meanwhile, in a skillet, heat olive oil over low heat and cook the garlic, salt, and hot pepper flakes, stirring occasionally, for about 15 minutes or until the garlic is golden. Increase the heat to medium - high and add the shrimp; stir -fry for about 3 minutes or until the shrimp have turned a light pink. Do not overcook or the shrimp will become tough. Put broccoli or asparagus in a saucepan and add about 1/2 cup of water and steam until just tender and drain well. Pour shrimp mixture over cooked spaghetti, add broccoli or asparagus, chopped parsley, and grated Parmesan. Toss well and serve immediately. Notes: You can use frozen ready to eat shrimp as this cuts down the cook time. COTTAGE GROVE COMMUNITY COOKBOOK Page149 ENCHILADA HOT DISH Contributed by: Roxanne Callan Ingredients: 2 lb. of hamburger browned and drained 1 - '/ 2 lb. grated cheddar cheese 1 large bag of nacho chips (Nacho Cheese Doritos are good) In bowl mix together: 2 cans enchilada sauce (I use 1 hot and 1 mild) 2 cans cream of mushroom soup (I use fat free) 2 cans cream of chicken soup (I also add raw chopped onions) Directions: In large deep pan, layer twice starting with chips, (crush to flatten) meat, sauce, and cheese. Bake at 350 degrees until hot and cheese is melted. Serve with sour cream, shredded lettuce, and chopped tomatoes. COTTAGE GROVE COMMUNITY COOKBOOK Page150 TRASH TO TREASURE SALE SLOPPY JOES Recipe from United Church of Christ in Historic Old Cottage Grove (submitted by Sheri Wohlers, Manager of the Trash to Treasure Sale) Ingredients — Large Group: 12 lb hamburger (90% lean) 12 C onion (about 7 jumbo) 1 -' /2 C vinegar 1 -'/2 C brown sugar 12 C ketchup (96 oz or 3 qts) 2- 1 /4C Worcestershire sauce (18 oz) 3/4 C mustard (6 oz) 6 C celery, diced small (about 12 to 15 ribs) 1 -' /z C lemon juice 4 C water Directions: Divide hamburger into two large kettles, 6 lbs per kettle. Fry hamburger until browned. Using a food processor or blender, chop the onion into small bits. Chop the celery into small diced pieces. In another large kettle, cook the onion and celery until tender. Set two large electric roasters on high heat and place half of the hamburger and half of the onion and celery into each roaster. Continue dividing up: vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, mustard, and water into the two roasters. After it starts to boil, lower temperature to simmer. Simmer until it reaches the desired thickness. Serve on buns. Notes: Feeds a large group. Customers love these Sloppy Joes because they have zip! COTTAGE GROVE COMMUNITY COOKBOOK Page151 TRASH TO TREASURE SALE SLOPPY JOES Recipe from United Church of Christ in Historic Old Cottage Grove (submitted by Sheri Wohlers, Manager of the Trash to Treasure Sale) Ingredients — Home: 1 lb. hamburger 1 C onion, finely diced 1/2 C celery, finely diced 2 Tbsp vinegar 2 Tbsp brown sugar 2 Tbsp lemon juice 1 C ketchup 3 Tbsp Worcestershire sauce 1 Tbsp mustard 1/2 C water Directions: In a frying pan, fry the hamburger, onion, and celery until hamburger is browned and onion and celery are tender. Add vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, mustard, and water. Simmer until it reaches desired thickness. Serve on buns. Notes: The United Church of Christ in Historic Old Cottage Grove holds its Trash to Treasure Sale each April where one person's trash is another person's treasure. We spend two weeks setting up this huge indoor rummage sale that fills the church basement. We're known for having the biggest and best organized sale around with cheap prices, but some people come just for the lunch because they know we'll have our famous Sloppy Joes, homemade Chicken Noodle Soup, and some great pies. COTTAGE GROVE COMMUNITY COOKBOOK Page152 CHICKEN AND DUMPLINGS Contributed by: Ginny Vruno Ingredients: 3/4 C water Pat of butter 7 or 8 pieces of refrigerated biscuit dough 1 can cream of chicken soup 1/2 C sour cream 1 C cooked chicken 1/2 C frozen peas and carrots 1/4 C celery Chives Salt and pepper Dash of nutmeg Directions: Place 3/4 cup water and a pat of butter in a small fry pan. Add 7 or 8 pieces of refrigerated biscuit dough. Turn heat on high for 2 minutes. In saucepan, add 1 can cream of chicken soup and 1/2 cup sour cream. Add 1 cup cooked chicken, 1/2 cup frozen peas and carrots, and 1/4 cup celery. (I cook the celery in microwave for a couple of minutes first). Sprinkle with chives. Add salt and pepper to taste and a dash of nutmeg. Cover and cook this mixture on medium heat for 10 minutes. Turn heat to medium on the biscuit dumplings. Cover and cook dumplings for 10 more minutes. (I turned down lower than medium) Lightly butter tops of biscuits and place on the chicken/vegetable sauce. COTTAGE GROVE COMMUNITY COOKBOOK Page153 SUNDAY MORNING FRENCH TOAST Contributed by: Rose of Sharon Lutheran Church Ingredients: 1 C brown sugar 1/2 C butter or margarine 2 Tbsp water 1 loaf of French bread, sliced into 3/4 -inch pieces, or 1 package Texas toast 5 eggs 1 -'/2 C milk 1 tsp vanilla Cinnamon Directions: Mix together brown sugar, butter /margarine, and water in saucepan and simmer for approximately 10 minutes, stirring often. Pour into 9x13 greased pan. Place a single layer of bread over caramel mixture. In separate bowl, whisk the eggs, add milk and vanilla; combine. Pour over bread. Sprinkle with cinnamon. Cover with foil, refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake at 350 degrees for 20 minutes. Uncover and bake 25 to 30 minutes longer or until golden brown. COTTAGE GROVE COMMUNITY COOKBOOK Page154 HISTORY EXCERPT 7 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA The Railway Village of Langdon 1871 -1940 The history of Langdon, what kind of place it was and how it got to be that way, touches on a number of the traditional themes in Cottage Grove history: the interplay of fanners and the environment, railroads and King Wheat, agriculture and urban sprawl. The little village, now a cultural relic, is living testimony to the ways in which people, money, and resources were once combined in the process of local development. Located on the line of the Chicago, Milwaukee, and Saint Paul Railroad (now the Soo Line), Langdon was platted by J.T. Dodge in the spring of 1871. The village was named for Robert Bruce Langdon, a Minneapolis civil engineer, railroad builder, and prominent Republican politician. The original addition comprised about sixty acres in section 2 1 of Cottage Grove Township in a trapezoidal shaped subdivision with most of its lots wedged between the Territorial Road (the present day U.S. Route 10 -61) and the railroad tracks. The Panic of 1873 briefly interrupted development of the village, but. "King Wheat" and a renewed surge in immigration quickly generated a building boom in the late 1870's. Pioneers had begun to encroach on the high prairie in the 1860's, but a flood of immigration accompanied the "King Wheat" boom of the 1870's, and the southern and eastern sections of Cottage Grove Township were settled with breathtaking speed and amid rising optimism. Between 1870and 1880, dozens of farms sprouted on the high prairie. Langdon served the farmers' needs, storing and transporting their crops and livestock, mending their faun machinery, processing their milk into cheese, bringing mail from relatives "back East" and across the ocean. The little village also brought them together to worship in church, learn in the schoolhouse, and debate in the township hall. COTTAGE GROVE COMMUNITY COOKBOOK Page1SS Langdon's raison d'etre was the railroad. In May 1857 the legislature granted a charter to the Minnesota and Pacific Railway to build the line between Saint Paul, Hastings, and points south. The line was taken over by the Milwaukee and Saint Paul-Railway Company, forerunner of the Chicago, Milwaukee, and Saint Paul, which completed the road between Saint Paul and Hastings in 1872. Langdon was founded by the railroad during a period of great inflation and speculation for the single purpose of serving the trade brought to it by the surrounding agricultural hinterland. The development model for the railway village at Langdon was one that had evolved gradually in the course of Midwestern development, when the railway village was viewed essentially as a device for organizing the trade that would come to the rail line as a result of village platting. Form assumed priority over function: the village site was selected first and then platted into streets, blocks, and lots, and only after the form was completely specified were any town -like activities allowed to locate there. The developers of Langdon abandoned the common orthogonal plat, which placed the business district on both sides of the railroad with a depot where Main Street crossed the tracks, in favor of an L- shaped design. In this plan, Main Street (since renamed Islay Avenue) began at the tracks, with lower Main Street and an irregular block of commercial lots forming the bar of an L- shaped business district. This plan eliminated dangerous railroad crossings in the business district; as an added benefit, there was no residential or commercial district lion the other side of the tracks." The platting of the village resulted in a concentration of lots clustered adjacent to the tracks on two blocks, with a public commons mediating the distance between the commercial and residential areas. The commercial lots adjacent to the railroad tracks anticipated narrow, flat - fronted commercial buildings lining the tracks and fronting on the commons. The business district never fully developed, however. The railroad depot served as the focal point for the growing community in the days before the automobile and truck. Langdon businesses included Woodward and Son, operators of the general store, and the firm of Dill and Miller, original proprietors of the Langdon elevator and feed mill. Forest E. Woodward, a native of Vermont, had emigrated to Minnesota and settled in Cottage Grove in 1856, and the Woodward family controlled the commerce of Langdon until the 1930's. COTTAGE GROVE COMMUNITY COOKBOOK Page156 Miller and Dill owned four grain elevators in Washington and Dakota counties, and purchased the Langdon elevator, built in 1874 by A.V. Brown of Saint Paul, from the original owners in 1878, the following year a feed mill and engine house were added. The elevator and feed mill subsequently came into the hands of Woodward and Son, who continued operations there until the C 1930. When the complex was shut down and dismantled. There were other merchants: a blacksmith shop, hotel, stockyards, and lumberyard, and for many years the commercial aspects of the village subordinated all other aspects of town life. The Langdon Post Office opened in November 1871, with railroad agent Aaron G. Gillet serving as the first postmaster. Langdon was furnished with daily mail via the railroad, and by stage from Stillwater. After 1880, the post office was kept in the Woodward mercantile, where it remained until it's decommissioning in 1933. The Langdon School District, Number 30, was set off from School District Number 1 at Atkinson's Corners in 1872 and kept school in private homes until 1878, when a new school house was built on lot four of block thirty. The substantial, two story brick consolidated school was built in 1918 and served much of southern Washington County until 1960 (Brennan 1982). Saint Patrick's Catholic Church was organized by the Rev. Father Harley in 1873, with a substantially built house of worship, later relocated to the corner of Summit and Broadway in Saint Paul Park. There was also a Methodist church, later used as a public hall and now vacant. In 1875, the Cottage Grove town supervisors moved their meeting place to Langdon from East Cottage Grove, where the local officials had conducted business since the township's organization in 1858. In 1881 they raised a new town hall on a lot in Langdon, built in the reserved Greek Revival style typical of rural Midwestern town halls. Meetings of the Cottage Grove town board continued to be held in the Langdon hall until 1963 . The rapid growth of the railway village in the 1870's was soon followed by a half century of decline. Population loss and agricultural reorganization after the demise of "King Wheat" was partly responsible, but so also was a less tangible decay in community identity. By 1880, farming was becoming more capital intensive and less labor intensive; this trend resulted in a declining farm population and a loss of economic base for small rural trade centers like Langdon. At the same time, railroads were becoming less important, and Langdon was soon reduced to the status of COTTAGE GROVE COMMUNITY COOKBOOK Page157 country hamlet whose economic function was largely incidental to its civic role. After World War II, the village declined to the point where it could no longer provide the services needed by township residents. The sale of the Langdon Consolidated School in 1960 and the removal of town board meetings to the Thompson Grove suburban development were the final blow to the village which thereby lost its central place function. (END EXCERPT 7) COTTAGE GROVE COMMUNITY COOKBOOK Page158 Birdseye View of Langdon SOUPS AND SALADS " P, Zl I C LANDMAR-IS ELEVATOR . 4 �plsbid r . _ .... Langdon Grain Elevator COTTAGE GROVE COMM[_INITY COOKBOOK Page159 COMPANY FRUIT SALAD Contributed by: Nicole Dimock Ingredients: 2 C seedless green grapes, halved 2 C seedless red grapes, halved 1 can pineapple chunks (20 oz), drained 1 can mandarin oranges (11 oz) 4 medium chopped golden delicious apples 4 medium chopped red delicious apples Dressing: 1 package cream cheese (3 oz), softened 1/2 C sour cream 1/2 C mayonnaise 1/2 C sugar Directions: Combine all the fruit in a large bowl. In a mixing bowl, beat dressing ingredients until smooth. Pour over fruit, toss gently to coat. Serve immediately. Notes: Makes a very large salad. COTTAGE GROVE COMMUNITY COOKBOOK Page160 CREAM OF WILD RICE SOUP Contributed by: Frankie Ratzlaff Ingredients• 1 C wild rice (cooked 3 cups) 1 large onion finely diced 1 large carrot finely diced 1 stalk celery finely diced 3 chicken breasts cooked and diced (2 to 3 C) 1/2 C butter 1 C flour 8 C chicken broth 1 C half & half Directions: Prepare the wild rice in a 4 to 5 quart soup kettle. Saute the onion, carrot, and celery until softened, 3 to 4 minutes. Stir in flour intermittently. Slowly add chicken broth and butter stirring until well blended. Bring to a boil. Add chicken. Heat thoroughly. Add the half & half and reheat gently but do not boil. Taste and adjust seasoning. COTTAGE GROVE COMMUNITY COOKBOOK Page161 TEQUILABERRY SALAD Contributed by: Chris Redenius Ingredients — Salad: 1 head cauliflower 1 head lettuce 1 package bacon pieces 1 package parmesan cheese, grated Ingredients — Dressing: 1 -'/2 C mayo 2/3 C buttermilk 1/4 C and 1/4 tsp sugar Directions: Mix dressing ingredients together. Cut cauliflower into bit size pieces and mix all salad ingredients together. Add dressing just before serving. COTTAGE GROVE COMM[_INITY COOKBOOK Pa'-e162 TRASH TO TREASURE SALE CHICKEN NOODLE SOUP Contributed by: Sheri Wohlers Ingredients 2 whole chickens 2 bay leaves 1 stalk (bunch) of celery 2 lb regular carrots (not baby carrots) 1 rutabaga 3 onions 1/2 jar chicken soup base Salt, pepper, and Mrs. Dash seasoning to taste Handful of fresh flat leaf parsley, chopped 16 oz bag medium egg noodles Directions: Place chicken and bay leaves in a large kettle and fill with water to cover chicken. Bring to a boil, reduce heat and simmer for 1 hour. Remove chickens from water. Remove and discard bay leaves. Cool, debone, and cut chickens into small pieces and refrigerate. Strain chicken broth to remove any bones or skin. Return broth to a boil. Dice celery, using all of the leaves. Peel and slice carrots into round 1/4 -inch thick slices. Peel rutabaga and cut into 1/4 -inch thick pieces. Dice onion into small pieces. Add celery, carrots, rutabaga, and onion to broth. Add soup base, salt, pepper, Mrs. Dash, and parsley. Simmer until vegetables are tender. Add chicken to the soup. If you are making the soup a day ahead of time, add ice or cold water to almost fill the kettle. At this point you can refrigerate the soup overnight. The next day heat up the soup to boiling and add the noodles and cook just until they are done. Don't overcook the noodles or they will become mushy. If you want to eat the soup right away, omit the ice and refrigeration step and instead add hot water to almost fill kettle, bring to a boil, add noodles, and cook until done. COTTAGE GROVE COMMUNITY COOKBOOK Page163 TACO SALAD Submitted by: Joanne Bixby Ingredients• 1 can black olives, chopped 4 medium tomatoes, chopped 2 green peppers, chopped 1 onion, chopped I-'/2C shredded cheddar cheese 1 pint Catalina dressing 1/2 bag taco chips 1 lb Italian sausage Directions: Cook and cool sausage. Combine ingredients, chill. Add taco chips just before serving. COTTAGE GROVE COMMUNITY COOKBOOK Page164 SNICKER BAR SALAD Contributed by: Chris Redenius Ingredients: 3 green apples, chopped with skin on 1 pound red seedless grapes 6 snicker bars cut up into bite -size pieces 1 box instant butterscotch pudding 12 oz or larger tub of Cool Whip Directions: Mix all ingredients together and refrigerate. COTTAGE GROVE COMM[_INITY COOKBOOK Page165 CHICKEN WILD RICE SOUP Contributed by: Vickie Batroot, Site Director, 3M Cottage Grove Ingredients for 6 — 12 servings: 5 -' /8 C chicken broth or stock 1 -'/2 C diced carrots 3/4 C celery 1/3 lb Minnesota grown wild rice 1/2 C diced yellow non -sweet onion 3/4 tsp dried thyme 3 Tbsp butter, melted 1/4 C flour 2 -'/2 C milk ** 2 chicken breasts * ** 1/3 tsp celery salt 1/3 tsp Kosher salt 1/3 tsp white Pepper Directions: 1. Warm broth and add wild rice. Cook on medium heat for 30 minutes. Add onions, thyme, carrots, and celery. Cook on medium heat an additional 30 minutes. 2. In a separate pan, add melted butter and flour. Cook on medium heat (constantly stirring) until mixture forms a paste. 3. Add the flour mixture to the rice mixture and stir briskly. 4. Add in cooked chicken and milk and gently fold into the broth. 5. Warm soup for 15 more minutes or until temp rises to about 160 degrees. Do not boil. 6. Soup should be thick and much moisture will be absorbed thanks to the rice. You may add slightly more broth or milk depending on your taste. 7. Season with celery salt, Kosher salt, and white pepper. Notes: * *We like full flavor milk, anything more than 2% milk fat but prefer not to use heavy cream. ** *Unseasoned chicken breasts - cooked, cooled, and diced COTTAGE GROVE COMMUNITY COOKBOOK Page166 CHICKEN WILD RICE SOUP Contributed by: Vickie Batroot, Site Director, 3M Cottage Grove Ingredients for 60 — 12 oz servings: 13 quarts chicken broth or stock 15 C diced carrots (6 lbs) 7 -'/2 C celery 3 lbs Minnesota grown wild rice 4 C diced yellow non -sweet onion 7 -' /z tsp dried thyme 1 - 3/4 C butter, melted 2 -3 /4 C Flour 1 -'/2 gal milk ** 20 chicken breasts * ** 1 Tbsp celery salt 1 Tbsp Kosher salt 1 Tbsp white pepper Directions: 1. Warm broth and add wild rice. Cook on medium heat for 30 minutes. Add onions, thyme, carrots, and celery. Cook on medium heat an additional 30 minutes. 2. In a separate pan, add melted butter and flour. Cook on medium heat (constantly stirring) until mixture forms a paste. 3. Add the flour mixture to the rice mixture and stir briskly. 4. Add in cooked chicken and milk and gently fold into the broth. 5. Warm soup for 15 more minutes or until temp rises to about 160 degrees. Do not boil. 6. Soup should be thick and much moisture will be absorbed thanks to the rice. You may add slightly more broth or milk depending on your taste. 7. Season with celery salt, Kosher salt, and white pepper. Notes: * *We like full flavor milk, anything more than 2% milk fat but prefer not to use heavy cream. ** *Unseasoned chicken breasts — cooked, cooled and diced. COTTAGE GROVE COMMUNITY COOKBOOK Page167 MINESTRONE SOUP Recipe from Lois Carlson (Submitted by Susan Wagner - Burbank) Ingredients: 1 lb roll Jimmy Dean Sausage -Hot 1 lb roll Jimmy Dean Sausage -Mild 1 C diced onion 1 clove of garlic, finely minced 1 C sliced carrots 1 tsp crumbled basil 2 small zucchinis, sliced 1 can petite diced tomatoes 2 cans beef broth (10 -1 /4 oz) 2 C cabbage, shredded 1 tsp salt 1/4 tsp pepper 1 can great northern beans, un- drained Directions: Brown sausage. Add broth and other ingredients to large stock pot. Simmer until vegetables are tender. Garnish servings with grated parmesan. COTTAGE GROVE COMM[_INITY COOKBOOK Page168 BROCCOLI CAULIFLOWER PEA SALAD Contributed by: Barb Anderson Salad Ingredients: 1 head of broccoli, cut in small pieces 1 head of cauliflower, cut in small pieces 2 bunches of green onions, cut in small slices 1 C frozen peas Dressing Ingredients: 2 C Miracle Whip 1 C sour cream 1/2 tsp garlic salt Directions: Mix dressing and toss with vegetables. COTTAGE GROVE COMM[_INITY COOKBOOK Page169 FRANKIE' S POTATO SALAD Contributed by: Frankie Ratzlaff Ingredients: 3 lbs red potatoes 4 eggs, hard boiled 4 stalks of celery, finely diced 1 -' /z C Hellman's mayonnaise 3/4 C Miracle Whip 1 lemon 1 Tbsp mustard (or to taste) 1 tsp salt 1/4 tsp pepper Directions: Cook potatoes with skin on until tender. Peel potatoes while still warm and dice. Chop eggs. Add celery. Blend dressing and fold into ingredients. Cool several hours. Notes: Makes 12 servings. This is my most requested recipe. You can add onions, but most people like it as it is. COTTAGE GROVE COMM[_INITY COOKBOOK Page170 ORANGE CASHEW SALAD Contributed by: Janice Japs Ingredients: 1 bag of your favorite salad greens 1 to 2 bunches green onion 1 orange, peeled and cut into small pieces 1 C cashews(or more) 4 oz parmesan cheese or feta (or more) Craisins Ingredients Dressing: 1/2 to 3/4 C sugar 1/3 C cider vinegar 2/3 C canola oil 1 tsp dry mustard 1 Tbsp poppy seeds Directions: Mix dressing and toss with vegetables. COTTAGE GROVE COMM[_INITY COOKBOOK Page171 SUSAN'S BLUE CHEESE DRESSING Contributed by: Judy Spooner Ingredients: 2 tsp lemon juice 2 -'/z C Miracle Whip Lite 2 -' /z C sour cream Pepper 2 tsp wine vinegar 4 oz blue cheese (reserve 1 oz for crumbles.) Directions: Blend ingredients adding vinegar slowly. Place in quart jar. Refrigerate if not used immediately. Notes: Makes 1 quart. COTTAGE GROVE COMM[_INITY COOKBOOK Page172 CELERY SEED DRESSING Contributed by: Judy Spooner Ingredients: 1/2 C sugar 1 tsp dry mustard 1 tsp salt 1 tsp paprika 1/4 tsp pepper 1/4 grated onion 1/3 C vinegar 1 C salad oil 1 Tbsp celery seed Red color Directions: Mix ingredients and serve. COTTAGE GROVE COMM[_INITY COOKBOOK Page173 CORNUCOPIA SALAD Contributed by: Kim Heilmann Ingredients: 1 apple finely chopped 3 carrots shredded 2 parsnips shredded 1 C craisins, (dried cranberries) or raisins work too! *optional* 1/3 C mayonnaise 2 Tbsp apple cider vinegar Pinch salt Pinch pepper Directions: Mix mayo, vinegar, salt, and pepper until smooth. Toss veggies and fruit with dressing and serve. COTTAGE GROVE COMMUNITY COOKBOOK Page174 HISTORY EXCERPT 8 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA The Rural Township. 1920 -1940 Part 1 The era of late nineteenth century agricultural expansion ended with the conclusion of the First World War, which brought rapidly rising demand and prices for agricultural products. The price of a bushel of spring wheat, which had hovered around $1.00 since 1880, shot up to more than $1.60 in 1916. Improvements in cattle breeds and in methods of milk production, combined with the dramatic increase in consumption of dairy products after 1915, brought prosperity to dairy farmers, too. Local farmers made more money than ever before, and because of a general labor shortage, they were encouraged to buy more equipment and more land. The internal combustion engine applied to farm tractors and transport further revolutionized rural life. Higher farm income made it possible for farm families to build new, larger homes and furnish them in good style. The first bungalow houses had appeared C 1900, answering a widespread need for simple, inexpensive housing. House pattern books and how -to magazines made it possible for just about any homeowner or carpenter to erect a bungalow. Cottage Grove bungalows were built with large porches, called verandas or piazzas in the pattern books, and most had roofs with enough pitch to allow for a partial second floor. With small modifications, the basic bungalow type remained popular into the 1940's and was adapted to a multitude of different stylistic influences, from Craftsman to Cape Cod. The bungalow house was so popular after 1920 that it became the house type of choice on many farms, and the front stoops on post -1930 bungalows built in East Cottage Grove became a distinctive part of the village streetscape. Small, shack -like bungalows COTTAGE GROVE COMMUNITY COOKBOOK Page175 were erected on farms and in the villages, intended for temporary use or to house tenants. (END EXCERPT 8) COTTAGE GROVE COMMUNITY COOKBOOK Page176 VEGETABLES & SIDE DISHES © CpTTA o TO IC LANDI��K Oa T �- Cottage Grove Village Hall, 7,516 80th Street — Circa 1969 COTTAGE GROVE COMM[_INITY COOKBOOK Page177 GRILLED ASPARAGUS Contributed by: Sharon Dugstad - Brennan Ingredients: Asparagus Balsamic vinegar Olive oil Salt Pepper Directions: Wash asparagus. Bend and where they snap throw away bottom (or save and freeze to make soup). Layer asparagus on long pan or plate. Drizzle balsamic vinegar and olive oil over the asparagus. Sprinkle with salt and pepper. Grill on hot grill over open flame. Notes: They are done when you pick one up (with tongs) in the middle and they droop. Serve hot! Delicious!!! COTTAGE GROVE COMM[_INITY COOKBOOK Page178 PEPPER JELLY GLAZED CARROTS Contributed by: Herb Japs Ingredients• 1 package baby carrots (2 lbs) 1 can condensed chicken broth (10 oz), undiluted 2 Tbsp butter 1 jar red pepper jelly (10 oz) Directions: Combine carrots and chicken broth in skillet over medium -high heat. Bring to boil and cook, stirring often, 6 to 8 minutes or until carrots are crisp- tender and broth is reduced to 1/4 cup. Stir in butter and red pepper jelly and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots. Notes: Makes 6 servings COTTAGE GROVE COMMUNITY COOKBOOK Page179 PARTY POTATOES Contributed by: Sharon Dugstad - Brennan Ingredients: 1 can cream of chicken or mushroom soup 1 pt sour cream 1/2 C onion, chopped 8 oz cheddar cheese, grated 1/2 tsp salt 21bs frozen hash browns 1 -'/2 C cornflakes 1/4 C butter Directions: Mix all ingredients well and spread in 9x13 pan. Crush cornflakes and sprinkle on top. Drizzle melted butter over cornflakes. Bake at 350 degrees for 1 hour and 15 minutes. COTTAGE GROVE COMM[_INITY COOKBOOK Page180 SQUASH CASSEROLE Contributed by: Janice Japs Ingredients• 2 to 3 C cooked squash 1 can cream of chicken soup Salt and pepper, to taste Butter or margarine 1 C sour cream 1 small onion, chopped Plain bread crumbs Directions: Cook squash and onion. Drain. Add sour cream, cream of chicken soup, salt, and pepper. Sprinkle bread crumbs in the bottom of a shallow, buttered casserole dish. Put squash mixture on top. Sprinkle with more breadcrumbs and dot with butter. Bake at350 degrees for 20 to 30 minutes. COTTAGE GROVE COMMUNITY COOKBOOK Page181 CHEESY POTATOES Contributed by: Bernadette Anderson Ingredients: 1 package thawed frozen hash browns (32 oz) 8 oz sour cream 1 can cream of chicken soup 1 onion, finely chopped 8 oz grated cheddar cheese Directions: Blend all ingredients together. Salt and pepper to taste. Bake for 1 hour at 350 degrees. COTTAGE GROVE COMM[_INITY COOKBOOK Page182 MRS. BARBARA'S POTATOES Contributed by: Janice Japs Ingredients: 2 lbs hash browns 1/2 C grated cheddar cheese Some onion 8 oz sour cream 1 can cream of chicken soup Directions: Combine ingredients. Add broccoli or other vegetables as desired. Bake at 350 degrees for 1 hour or cook in Crock -Pot. COTTAGE GROVE COMM[_INITY COOKBOOK PagelH HEAVENLY ONIONS Contributed by: Sharon Dugstad - Brennan Ingredients: 4 to 5 large white onions 2 Tbsp soy sauce 1 can cream of chicken soup 1 C Swiss cheese, shredded Loaf of French bread Directions: Brown sliced onions in bacon fat. Place onions in 9x9 pan and cover with Swiss cheese. In pan where onions were browning, mix chicken soup and soy sauce. Pour over onions and cheese. Stir slightly. Top with slices of buttered French bread. Sprinkle with parmesan cheese. Bake at 350 degrees for a half hour. COTTAGE GROVE COMM[_INITY COOKBOOK Page184 CREAMY MASHED POTATOES Contributed by: Aaron Harper Ingredients: 8 large potatoes 4 oz cream cheese 1/3 C butter 8 oz sour cream 1/2 package dry ranch style dressing mix (1 oz) Directions: Preheat oven to 350 degrees. Place potatoes in a large pot with enough water to cover. Bring potatoes to a boil, and cook about 15 minutes. Drain water; add cream cheese, butter, sour cream, and dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish. Bake at 350 degrees for a half hour until the top is golden brown. COTTAGE GROVE COMM[_INITY COOKBOOK Page185 HISTORY EXCERPT 9 From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA The Rural Township. 1920 -1940 Part 2 Agricultural over - expansion during the World War resulted in deflated farmland values in the 1920's, when farm incomes became so unstable that many fanners could not get a fair return on their investment in land, buildings, and machinery. The Great Depression of 1929 -1935 transformed the face of the township. Improved roads and trucks made the railroad obsolescent, and Langdon passed into decline. Many farmers went broke during the hard times between the World Wars and farming became less a way of life and more a highly competitive business, with fewer farmers producing more goods. When mass production of the Ford Model T in 1908 ushered in the automobile age, its influence on rural patterns of settlement and economic development intensified. After 1920, significant numbers of middleclass families moved out of Saint Paul and other towns into rural areas, seeking fresh air, quiet, and living space. The two decades after 1930 witnessed a revival of interest in older house styles. A number of so- called "Minimal Traditional' houses were built by contractors in Cottage Grove. Most examples suggest Colonial or Tudor cottage, with the street - oriented front porch of the bungalow replaced by a simple enclosed entry porch; the private "back yard" became the place to sit and talk and for children to play. The garage was an important integral part of the Minimal Traditional house. The final phase of Cottage Grove's evolution from agrarian township to commuter suburb began with the first suburban tract house addition, Panorama City, in 1955 (Hurlburt 1987). Because of its location on the southeastern fringe of the Twin Cities Metropolitan Area, much of COTTAGE GROVE COMMUNITY COOKBOOK Page186 Cottage Grove has been transformed for urban uses. However, two- thirds of the land within the city limits is still classified rural and is mainly given over to agriculture. (END EXCERPT 9) COTTAGE GROVE COMMUNITY COOKBOOK Page187 WONDERFUL OTHER ITEMS H �S1'ORIC LpHpMARx Orrin Thompson Rambler, Model Sales Drawing, C 1960 COTTAGE GROVE COMM[_INITY COOKBOOK Page 188 PICKLED FISH /EGG BRINE Contributed by: Jason Peterson Brine Ingredients: 4 C white vinegar 3 C sugar 1 C water 1 tsp whole cloves 1 tsp whole allspice 2 bay leaves 1 tsp mustard seed 2 Tbsp pickling spice 1 onion (raw), sliced Fish or eggs Directions: Boil all ingredients for brine. Let brine cool. For fish: Cut fish into bite -sized pieces. Coat fish pieces in pickling salt. Let sit in salt for 48 hours refrigerated. Rinse well and put in vinegar, be sure vinegar covers fish pieces; soak for 48 hours in refrigerator. Rinse well before putting into brine. Put sliced onion in the bottom of the jar; layer fish pieces alternating fish with sliced onion. For eggs: Hard -boil eggs and place in cooled brine. Keep refrigerated for at least one week before eating. COTTAGE GROVE COMMUNITY COOKBOOK Page189 PERFECT PICKLES Contributed by: Bernadette Anderson Ingredients• 2 lbs pickles, sliced up 1 tsp coarse salt 2 C water 1 Tbsp snipped fresh dill 2 C distilled white vinegar 2 cloves of garlic 1/2 C sugar Directions: In large bowl, combine all ingredients cover and let stand at room temperature for one hour. Put pickles into jars and pour enough vinegar mixture to cover pickles. Tighten lids and refrigerate. They will be ready to eat in seven days. Keep refrigerated. Notes: Keeps for 3 to 4 months. COTTAGE GROVE COMMUNITY COOKBOOK Page190 SWEET DILL CHIPS Recipe from Jeanne Williams (Submitted by John M. Burbank) Ingredients: 1 quart jar whole dill pickles 1 C sugar 3 garlic buds 1 Tbsp vinegar Directions: Drain all juice from jar. Refill jar half full with sliced pickles. Add 1 cup sugar and garlic. Cover tightly and shake jar. Let stand in refrigerator overnight. Periodically shake until sugar is dissolved. COTTAGE GROVE COMMUNITY COOKBOOK Page191 STRAWBERRY BARBEQUE SAUCE Contributed by: Judy Spooner Ingredients• 2 C sliced strawberries 1/3 C strawberry jam 1/2 C ketchup 3 Tbsp chopped green onion 2 Tbsp honey 2 Tbsp soy sauce 1 tsp hot sauce 1 tsp crushed red pepper flakes 1/4 tsp salt Liquid smoke 2 Tbsp fresh lemon juice Directions: Place strawberries, strawberry jam, ketchup, green onions, honey, soy sauce, lemon juice, hot sauce, crushed red pepper, liquid smoke, and salt in blender or food processor. Blend until smooth. Use immediately or refrigerate. COTTAGE GROVE COMMUNITY COOKBOOK Page192 TEXAS STEAK RUB Contributed by: Sharon Dugstad - Brennan Ingredients: 2 Tbsp granulated garlic 2 Tbsp chipotle powder 1/4 C hickory smoke seasoning 1/4 C sugar 1 C chili powder 2 Tbsp black pepper 2 Tbsp cumin powder 1 Tbsp salt 1/4 C paprika Directions: Mix together. Store in plastic container or sealable bag. COTTAGE GROVE COMM[_INITY COOKBOOK Page193 BRANDIED CRANBERRIES Contributed by: Janice Japs Ingredients: 4 C fresh cranberries (2 bags) 2 C sugar (or less) 1/3 C brandy Directions: Spread berries evenly on pan. Sprinkle with sugar. Bake at 350 degrees for 45 to 60 minutes. Remove and stir in brandy (more if needed). Store in covered container in refrigerator overnight. Notes: Foil line the baking sheet so you don't have to chisel it clean. Thanksgiving will be happier. COTTAGE GROVE COMM[_INITY COOKBOOK Page194 HOMEMADE LAUNDRY SOAP Contributed by: Jason Peterson Ingredients: 1 Bar Fels - Naptha soap 1/2 C Borax 1/2 C Arm & Hammer washing soda Directions: Grate soap using a fine grind so that it is consistent with the washing soda and powder. Mix all three ingredients. Use 1 tablespoon for light loads and 2 tablespoons for heavy or real dirty loads. *Can add white vinegar to a load for softener. Notes: Works well for people who are allergic to the chlorine in regular laundry soap. COTTAGE GROVE COMM[_INITY COOKBOOK Page195 HISTORY EXCERPT 10 LIST OF SOURCES From the: PRELIMINARY INVENTORY OF PRE -1940 HOUSES IN THE CITY OF COTTAGE GROVE, MINNESOTA LIST OF SOURCES CITED Andrea's, Alfred Theodore 1874 An Illustrated Historic Atlas of Minnesota. Privately published, Chicago. City of Cottage Grove 1986 Comprehensive Cultural Resource Management plan Assembled by Robert C Vogel. Parks, Recreation &Natural Resources Commission, Cottage Grove. Clark, Robert Judson (ed.) 1972 The Arts and Crafts Movement in America. 1876 -1916 Princeton University Press. Cottage Grove United Church of Christ 1974 A Brief History of St. Matthew's Evangelical And Reformed Church. Privately published, Cottage Grove. Davis, Alexander J. 1838 Rural Residences. Reprint 1979. Da CapoPress, New York. Derry, Anne, et all 1985 Guidelines for Local Surveys: A Basis for Preservation Planning National Register Bulletin 24. National Park Service, Washington. COTTAGE GROVE COMMUNITY COOKBOOK Page196 Downing, Andrew Jackson 1842 Victorian Country Houses New York. 1850 The Architecture of Country Houses New York. Easton, Augustus B. (ed.) 1909 History of the Saint Croix Valley 2 vols. H.C. Cooper, Jr., Chicago. Foote & Co. 1887 Ramsev & Washington Counties (Plat map) Minneapolis. Gebhard, David and Martinson, Tom 1977 A Guide to the Architecture of Minnesota. University of Minnesota Press, Minneapolis. Giouard,. Mark 1977 Sweetness and Light: The Queen Anne Movement 1860- 1900. Yale University Press, New Haven. Glassie, Henry 1969 Pattern in the Material Folk Culture of the Eastern United States. University of Pennsylvania Press, Philadelphia. Hurlburt, Anne Wedewer 1987 Suburban Development in Cottage Grove. Perspectives in Cottage Grove History 2. Parks, Recreation & Natural Resources Commission, Cottage Grove. Jarchow, Merril I E. 1949 The Earth Brought Forth: A History of Minnesota Agriculture to 1885. MHS, St. Paul. Kniffen, Fred B. 1965 Folk Housing: Kev to Diffusion. Association of American Geographers Annals 55, 549 -577. Lancaster, Clav 1985 The American Bungalow. 1880s- 1920s. Abbeville Press, New York. COTTAGE GROVE COMMUNITY COOKBOOK Page197 Lewis, Pierce F. 1975 Common Houses, Cultural Spoor. Landscape 19,1 -22. Loehr, Rodney C 1939 Minnesota Fariners/ Diaries: William R. Brown. 1845 -46. Mitchell Y. Jackson. 1852 -63. MHS, St. Pau I. McAlester. 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