HomeMy WebLinkAbout2014-04-08 PACKET 05.B.
A
Community Cook
Book
The Advisory Committee on Historic Preservation
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 = 1-½ teaspoons
1 tablespoon = 3 teaspoons or 1/2 fluid ounces
2 tablespoons = 1/8 cup or 1 fluid ounce
3 tablespoons = 1-½ fluid ounce or 1 jigger
4 tablespoons = 1/4 cup or 2 fluid ounces
5-1/3 tablespoons = 1/3 cup or 5 tablespoons + 1 teaspoon
2
8 tablespoons = 1/2 cup or 4 fluid oz 10-/ tablespoons = 2/3 cup or
3
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)
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
* 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
S.W. Furber Home and General Store circa 1874
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THANK YOU
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.
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TABLE OF CONTENTS
History Excerpt 1
Page 6…– Cottage Grove and the New England of the West
Appetizers
Page 12…
History Excerpt 2 –
Page 36…Late Nineteenth Century Agricultural Expansion
1870 to 1915
Beverages
Page 37…
History Excerpt 3
Page 44...– King Wheat
Breads and Rolls
Page 46...
History Excerpt 4 –
Page 56...Dairy Farming and Landscape Change
Cookies and Candy
Page 59...
History Excerpt 5 –
Page 71...Development of East Cottage Grove 1850 to 1940
Desserts
Page 74...
History Excerpt 6 –
Page 118...The Farm Trade Center
Main Dishes
Page 122...
History Excerpt 7 –
Page 155...The Railway Village of Langdon 1871-1940
Soups and Salads
Page 159...
History Excerpt 8 –
Page 175...The Rural Township 1920-1940 Part 1
Vegetables and Side Dishes
Page 176...
History Excerpt 9 –
Page 185...The Rural Township 1920-1940 Part 2
Wonderful Other Items
Page 187...
History Excerpt 10 –
Page 195...List of Sources
Index
Page 200...
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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 Government 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
came to Cottage Grove in 1846, accompanied by his brother Theodore; his
father and two younger brothers joined them later. The Furbers were
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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
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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 farmers, 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
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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
farmstead 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 farms 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.
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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 EXCERPT1)
nd
HistoriC Photo Contest 2 Place 2010
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Clearing the Land – Archived Photo
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APPETIZERS
The Munger children having an appetizer
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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.
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BAKED SOUTHWESTERN CORN DIP
Contributed by: Joanne Bixby
Ingredients:
1 can yellow corn kernels (15 oz)
1 can sliced black olives (2-¼ 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.
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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 ingredients and pour over chicken wings. Marinate overnight.
Bake uncovered for 1-½ hours at 350 degrees.
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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 Layer:
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.
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CUCUMBER AVOCADO SALSA
Contributed by: Diane Hammond
Ingredients:
1 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
1 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.
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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.
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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, sauté 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.
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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
3or 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.
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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.
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REUBEN DIP
Contributed by: Janice Japs
Ingredients:
3 packages Buddig corned beef, chopped
1 package cream cheese (8 oz)
1 C drained sauerkraut
1-½ C shredded Swiss cheese
Pumpernickel bread
Directions:
Heat all ingredients except bread (Crock-Pot, microwave, whatever).
Good on little slices of pumpernickel.
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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 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.
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CHUNKY GORGONZOLA DIP
Contributed by: Maria Benedict
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.
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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.
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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.
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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.
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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.
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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.
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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 degrees.
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.
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TERIYAKI CHICKEN WINGS
Contributed by: Nicole Dimock
Ingredients:
Chicken Wings (enough to fill bottom of cake 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.
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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 all ingredients, except bread, thoroughly.
Spread on party rye or thinly sliced French baguette.
Broil until bubbly.
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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!
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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
1-½ 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.
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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
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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
farmsteads 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
farmers 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)
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COTTAGE GROVE COMMUNITY COOKBOOK Page
BEVERAGES
Hauling Ice – undated photo
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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ROSÉ SANGRIA
Contributed by: Laura Booth
Ingredients:
1 bottle (750 ml) dry rosé wine
1/4 C brandy
2 Tbsp raspberry liqueur
2 Tbsp sugar
1-½ C raspberries
1-½ C quartered strawberries
1 sliced lemon
1-½ 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.
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SWEET TEA MOJITO
Contributed by: Laura Booth
Ingredients:
4 or 5 black tea bags
2 C Turbinado sugar
2 handfuls of fresh mint
3 C water
3 limes
1-½ 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, 1-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
SANGRIA BLANCO
Contributed by: Laura Booth
Ingredients:
2 bottles white Spanish wine (750-ml), 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
HOT BUTTERED RUM BATTER
Contributed by: Janice Japs
Ingredients:
2-¼ 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!
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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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 circa 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.
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
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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 farm
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. Farmers 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)
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COTTAGE GROVE COMMUNITY COOKBOOK Page
BREADS & ROLLS
Historic 1st Congregational Church/Accacia* Lodge No. 51
*Historically misspelled
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COTTAGE GROVE COMMUNITY COOKBOOK Page
CORN BREAD
Contributed by: Jason Peterson
Ingredients:
1-½ C corn meal
1-½ C flour
2 tsp baking powder
½ tsp baking soda
½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
PUMPKIN BREAD
Contributed by: Judy Spooner
Ingredients:
3-½ C flour
1 C Mazola corn oil
2 tsp baking soda
3 C sugar
1 tsp salt
2/3 C water
1tsp 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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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:
3-½ C sifted flour
3 C Post 100% Bran cereal or Bran Buds cereal
2-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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).
2
Make balls 2-/ inches in size (ice cream scoops). Keep balls cool.
3
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 they do 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 Church
since.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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
2-¼ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
RHUBARB BREAD
Contributed by: Judy Spooner
Ingredients:
1-½ C brown sugar
2/3 C vegetable oil
1 egg
1 C sour milk
2-¼ C flour
1 tsp soda
1 Tsp salt
1 tsp vanilla
1-½ C diced rhubarb
1-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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
1-¾ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
HISTORY
EXCERPT 4
From the:
PRELIMINARY INVENTORY OF PRE-1940 HOUSES
IN THE CITY OF COTTAGE GROVE, MINNESOTA
Dairy Farming and Landscape Change
Dairy farming was transplanted vigorously to southern Washington
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. Minnesota
exerted a strong gravitational pull on late-nineteenth century Americans,
especially those from marginal agricultural regions where economic hardship
had· traditionally suggested emigration to men of restless temperament.
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.
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
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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; nevertheless, 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 clustered
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 the bonds that
formed and sustained a close-knit, viable rural community for more than one
hundred years.
(END EXCERPT 4)
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COTTAGE GROVE COMMUNITY COOKBOOK Page
“Zelch” Farmstead – C 1930
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COTTAGE GROVE COMMUNITY COOKBOOK Page
COOKIES AND CANDY
Corner School Children C 1910
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COTTAGE GROVE COMMUNITY COOKBOOK Page
BEST SUGAR COOKIE RECIPE
Contributed by: Sharon Dugstad-Brennan
Ingredients:
1-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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
3-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
CHEWY JUMBO CHOCOLATE CHIP COOKIES
Contributed by: H.W. Reckinger
Ingredients:
3-¼ C flour
1 C cake flour
1 tsp baking powder
1 tsp baking soda
1-¼ C sugar
1-¼ C brown sugar
1-½ C softened butter
2 eggs
1 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
CHOCOLATE CHIP COOKIES
Contributed by: Ginny Vruno
Ingredients:
3-¾ C flour
1 C plus white sugar
1-½ tsp soda
1 C plus brown sugar
1-½ tsp salt
1-½ tsp vanilla
1 box instant vanilla pudding
3/4 tsp water
1-½ C Crisco
3 eggs
12 oz package of milk 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.
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MOLASSES COOKIES
Contributed by: Ginny Vruno
Ingredients:
1 C sugar
1 C shortening
4 Tbsp molasses (1/4 C)
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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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
1tsp vanilla
1-¾ C flour
1tsp 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:
1-½ C hot coffee
3/4 tsp cinnamon
4-½ Tbsp butter
1-½ tsp vanilla
1-½ C powdered sugar
Directions:
Mix together coffee, butter, cinnamon, and vanilla; add powdered
sugar. Beat until creamy.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
SNICKER DOODLES
Recipe from Grammie Helen Wagner (Submitted by Susan
Wagner Burbank)
Ingredients:
1C shortening
1-½ C Sugar
2 eggs
2-¾ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
EVA BROWN’S SUGAR COOKIES
Recipe from Eva Brown (Submitted by Frankie Ratzlaff)
Ingredients:
1-¼ C sugar
1 C shortening
2 eggs
1 Tbsp milk or orange juice
1 tsp baking powder
1 tsp vanilla
3-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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 salt
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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
GRANDMA A'S OATMEAL/CORNFLAKE 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
1-½ 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 cup raisins or chocolate chips. If so
desired, coconut and/or nuts may be omitted.
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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 farmers
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.
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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
farmhouse 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
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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 Denmark 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)
* Editor’s Note: After a few years, it burned and a new church was built,
identical to the old one.
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DESSERTS
Historic Roger B. Shepard Farmstead “Green Acres”
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COTTAGE GROVE COMMUNITY COOKBOOK Page
ANGEL PIE
Contributed by: Laura Booth
Ingredients:
4 eggs, separated
1/2 tsp (2 ml) cream of tartar (tartaric acid)
1-½ 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
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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 hour 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:
Any kind of milk works.
An old family recipe and it wouldn’t be Christmas without it.
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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 1/2 Tbsp oil,
and in the third hole place 2 tsp vanilla and 2 cups 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. Set aside and let dry about half hour.
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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.
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NANA’S EGGLESS MILKLESS CAKE
Contributed by: Cheryl Peterson
Ingredients:
1-½ 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 to 40 minutes in an 8-inch cake pan.
This recipe can be doubled. Very good!
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PEACH PIE
Contributed by: Judy Spooner
Ingredients:
1 nine-inch unbaked pie crust
4 sliced peaches (canned or fresh)
1C 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.
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FARMER’S MARKET CHERRY CHEWY BARS
Contributed by: Bev Gross
Crust Ingredients:
1-½ C flour
4-½ Tbsp 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
1-½ 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 for about 15
minutes.
In small bowl, combine eggs, white 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.
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APPLE CRISP
Contributed by H.W. Reckinger
Center Ingredients:
8 C apples, peeled and sliced
1-½ 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:
1-½ C oatmeal
1-½ C brown sugar
1-½ C flour
Directions:
Cut in 1 cup butter with a pastry blender and pour mixture over the
apples.
Bake 40 minutes at 375 degrees.
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7 LAYER COOKIE BAR
Recipe from Marge Buth (Submitted by Judy Spooner)
Ingredients:
1 stick butter
1C graham cracker crumbs
1 C coconut
1 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.
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PLUM ORCHARD PUDDING
Contributed by: Bev Gross
Ingredients:
1/2 C sugar
1/4 C melted Oleo or butter
1 Tbsp lemon rind, grated
1 large egg, beaten until fluffy
1/2 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-O 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-O Prune Sauce:
Cook sugar, corn starch, prune juice, and water until thick. Add
oleo, lemon juice, and lemon rind.
Serve warm on pudding slices.
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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 cup 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 cup Sugar, 1/4 cup
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.
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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
2-/ C confectioners sugar
3
1/4 C powdered lemonade mix
Directions:
Check your coffee mugs to make sure each one holds 1-½ cups
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 4-½ 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 1-½ teaspoon
water. Mix well. When cake is done, pour glaze over cake in
mug. Enjoy while warm.
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CREAMY LIME SQUARES
Contributed by: Kim Heilmann
Ingredients:
Crust:
1-½ 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 lime 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.
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CARROT BARS
Contributed by: Mary Callan
Bar Ingredients:
4 well beaten eggs
2 C sugar
1-¼ cooking oil
2 jars junior carrots
2 C flour
2 tsp soda
1 tsp salt
1-½ 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.
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AUNT HANNAH GOEBEL’S COFFEE CAKE
Recipe from Hannah Goebel 1888-1975 (submitted by Beverly Gross)
Ingredients:
Dough: Topping:
2 eggs 1-½ C sugar
3 C (scant) vegetable oil 2 Tbsp cinnamon
2-¾ C water 2 Tbsp flour
6 C flour 1/2 C powdered sugar
2 packages dry yeast 1 stick butter
1/2 C sugar 2 small cans evaporated milk (more
1 Tbsp salt than enough)
1 stick butter
Directions:
In a pan on the stove, mix 2 beaten eggs, vegetable oil, and enough water
to make 3 scant cups of liquid. Heat to lukewarm. In a large bowl, add 2
packages of yeast, salt, 1/2 cup sugar, and 3 cups of flour. Add the liquid
to flour mixture. Add up to 3 more cups of flour to make the dough work-
able. (It should not stick to your hands.) Knead dough until you can pick it
up. Oil a large bowl. Place dough in it, cover with a towel, and put in a
warm place until the dough doubles in size. Remove dough from bowl and
knead it again. Cut it into 5 or 6 pieces.
Butter pans. Roll dough with a rolling pin so it fits in the pan. Melt one
stick of butter and brush on each cake. Let rise again for about 1/2 hour or
longer.
To make the topping, combine 1-½ cups sugar, 2 Tbsp cinnamon, 2 Tbsp
flour, and 1/2 cup powdered sugar. Mix with a fork until fine (makes a lot
of topping.) Add topping to top of cakes. You might have topping left
over.
Bake at 350 degrees for 25 to 30 minutes. After taking cakes out of oven,
pour evaporated milk on top.
Notes:
Hannah was from Germany. Called Coffee Kuken in German. She never used
recipes; I watched her make this and wrote it down. This dough could be used for
Christmas breads. If you want to be lazy, use frozen bread dough.
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TRASH TO TREASURE SALE RHUBARB
CUSTARD PIE
Contributed by Sheri Wohlers
Ingredients:
1-½ 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:
Recipe is from United Church of Christ in Historic Old Cottage Grove.
Women of the United Church of Christ have been making this recipe
for the Trash to Treasure Sale lunch for generations. After finding
treasures at this rummage 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
DANBURY DUMPLINGS
Contributed by: Jason Peterson
Ingredients:
1-½ C all-purpose flour, sifted
1/4 tsp salt
2/3 C milk
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
1-½ C pure maple syrup
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.
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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
1-½ 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.
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CHERRY COFFEE CAKE
Contributed by: Jan Redenius
Coffee Cake Ingredients:
1 can cherry pie filling
1 C margarine
1-¾ C sugar
1-½ 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. 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.
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PISTACHIO COCONUT CREAM DESSERT
Recipe from Grandma Handle (submitted by Roxanne Callan)
Crust Ingredients:
1/2 C chopped nuts
1 stick margarine
1C 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.
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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.
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BAKED RHUBARB CRUNCH
Contributed by: Jason Peterson
Ingredients:
3 C finely diced fresh rhubarb
1/2 C sugar
1-¼ C 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 10x6x1/2-inch baking pan, put
thoroughly mixed diced rhubarb, sugar, 1 Tbsp flour, and nutmeg.
Combine brown sugar, 1-¼ 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.
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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.
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CARROT CAKE
Contributed by: Karen Fritze
Ingredients:
2-½ C flour
2 C sugar
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1-½ C salad oil
4 eggs
2 tsp vanilla
3 C shredded carrots
2/3 C shredded coconut
1-½ 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.
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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.
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HEAVENLY CARROT CAKE WITH FROSTING
Contributed by: Rose of Sharon Lutheran Church
Cake Ingredients:
1 C oil
2 C shredded carrots
1-½ 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.
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ROMMEGROT BARS
Contributed by: Ginny Vruno
Ingredients:
2 packages crescent rolls
1 C sugar
12 oz cream cheese
1egg, 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 secondpackage 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.
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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:
1-½ 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
1-½ 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.
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BACARDI RUM CAKE
Contributed by: Karen Fritze
Cake Ingredients:
1 C chopped pecans or walnuts
1 package yellow cake mix (18-½ oz)
1 package JELLO instant vanilla pudding mix (3-¾ 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.
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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.
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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.
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BREAD PUDDING
Contributed by: Jason Peterson
Ingredients:
1 lb fresh white bread, cubed (approx. 1 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 a half jar of Maraschino cherries sliced in half and
layered with apples and raisins; good for color and flavor.
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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 (3-¾ 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; 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.
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EGG PIE (CUSTARD)
Contributed by: Jason Peterson
Ingredients:
1-½ C sugar
2 Tbsp flour
2 eggs
1 stick butter
2-¼ 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.
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PIE CRUST
Contributed by: Judy Spooner
Ingredients – single:
1-½ 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 to 10 minutes.
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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, 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.
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APRICOT WHITE CHOCOLATE CHIP SCONES
WITH DEVONSHIRE CREAM
Contributed by: Juanita Hensel
Ingredients:
2 C Bisquick 1/3 C finely chopped dried apricots
3 Tbsp granulated sugar 1/3 C heavy whipping cream
1 egg 2/3 C white chocolate chips
1/4 tsp almond extract 2 Tbsp granulated sugar
2 Tbsp milk
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.
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SCANDINAVIAN ALMOND CAKE
Contributed by: Polly Dockter
Ingredients:
1-¼ C sugar
1 egg
1-½ 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 4-½"
across x 1-¾" deep; 6-cup capacity. Spray pan with cooking spray.
Beat Well: 1-¼ cup sugar, 1 egg, 1-½ 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.
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WATERGATE CAKE
Contributed by: Marge Williams
Cake Ingredients:
1 white cake mix
1 package pistachio pudding
3 eggs
1 C oil
1 C 7-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.
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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.
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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.
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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 8 x8 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.
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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
1-½ 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
1-½ C rhubarb, cut into ½-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, alternating with sour
cream. Lastly, stir in rhubarb.
Pour mixture in pan and sprinkle with reserved topping.
Bake at 350 degrees for 45 to 50 minutes. Cut in squares.
Notes:
Makes about 20 bars.
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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 farm trade center.
Around 1870, a frontier landscape characterized by compact clusters of
farmsteads devoted to subsistence farming 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 farm 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, 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
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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, W.D.
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 forming
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
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.
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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 the1950'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
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,
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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)
Bud Fritze regular line manArthur Brown manager
,
of the Washington County Rural Telephone Company, and
Louie Oehlke helper, – C 1940
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MAIN DISHES
Bird’s Eye View of Langdon – Undated Photo
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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
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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.
Sauté 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 be made ahead and frozen.
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QUICHE
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
1-½ 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
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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
1-½ 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.
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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 sauté 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.
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BETSY’S THIN PANCAKES
Contributed by: Courtney Peper
Ingredients Large Batch:
5 eggs
1/4 C butter
2 C flour
3 Tbsp brown sugar
1/2 tsp salt
2-½ C milk
Ingredients Small Batch:
2 eggs
1/8 C butter
1 C flour
1-½ Tbsp brown sugar
1/4 tsp salt
1-¼ C 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!
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DILL MEAT BALLS
Contributed by: Lennore Bevis
Ingredients:
1can 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
1tsp 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. Pour over meatballs.
Bake at 325 degrees for 45 minutes.
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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.
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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.
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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 white wine
1/4 C parsley
2-½ C chicken broth
4 Tbsp butter
1-½ 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 sauté 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.
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MOOSE STEW
Contributed by: Janice Japs
Ingredients:
2 Tbsp oil
flour for dusting the meat
1-½ 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.
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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
1to 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.
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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:
If you want it done faster, cook 4 to 6 hours on high.
This is a lifesaver for a working person. The smell is wonderful as
you arrive home.
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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:
Place frozen chicken breasts in Crock-Pot. Add cream cheese on
top. Add black beans, drained. Add corn and Rotel, un-drained.
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.
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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
1-¼ C 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.
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PALM SUNDAY BRUNCH EGG BAKE
Contributed by Sheri Wohlers
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.
Recipe from United Church of Christ in Historic Old Cottage Grove
Youth Group Palm Sunday Brunch.
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.
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ROMMEGROT
Contributed by: Jason Peterson
Ingredients:
2 C sour cream
1 C flour
1-½ 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)
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CRAB QUICHE
Contributed by: Tom Berg
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.
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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.
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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
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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 1-½
tsp and add 1/2 tsp baking soda.
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BEEF ENCHILADAS
Contributed by: Tom Berg
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, olives, 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.
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MEATLOAF
Contributed by: Laura Booth
Ingredients
2/3 C fine dry breadcrumbs
1 C milk
2 pounds ground beef
1 pound sausage (any kind, I use Jimmy Dean when I don't
make my own)
2 eggs beaten
1/2 tsp salt
1 tsp pepper
1/2 tsp sage
1/3 C grated onion
Topping for Meatloaf
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.
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PHEASANT AND MUSHROOMS
Contributed by: Mike Boex
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.
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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.
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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.
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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.
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ENCHILADA HOT DISH
Contributed by: Roxanne Callan
Ingredients:
2 lbs hamburger, browned and drained
1-½ 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.
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TRASH TO TREASURE SALE SLOPPY JOES
(Large Group Recipe)
Contributed by Sheri Wohlers
Ingredients:
12 lb hamburger (90% lean)
12 C onion (about 7 jumbo)
1-½ C vinegar
1-½ C brown sugar
12 C ketchup (96 oz or 3 qts)
2-¼ C Worcestershire sauce (18 oz)
3/4 C mustard (6 oz)
6 C celery, diced small (about 12 to 15 ribs)
1-½ 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.
Recipe is from United Church of Christ in Historic Old Cottage
Grove, which is sold at their annual Trash to Treasure Sale.
Customers love these Sloppy Joes because they have zip!
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TRASH TO TREASURE SALE SLOPPY JOES
Home Recipe
Contributed by Sheri Wohlers
Ingredients:
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:
Recipe is from United Church of Christ in Historic Old Cottage
Grove. 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.
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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 turn down lower than medium).
Lightly butter tops of biscuits and place on the chicken/vegetable
sauce.
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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
1-½ 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.
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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 farmers 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
21of 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 farm 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.
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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.
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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 circa 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
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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)
Birdseye View of Langdon
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SOUPS AND SALADS
Langdon Grain Elevator
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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.
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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.
Sauté 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.
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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:
1-½ 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.
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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.
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TACO SALAD
Submitted by: Joanne Bixby
Ingredients:
1 can black olives, chopped
4 medium tomatoes, chopped
2 green peppers, chopped
1 onion, chopped
1-½ C 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.
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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.
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CHICKEN WILD RICE SOUP
Contributed by: Vickie Batroot
Ingredients for 6 – 12 servings:
5-⅛ C chicken broth or stock
1-½ 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
2-½ 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
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CHICKEN WILD RICE SOUP
Contributed by: Vickie Batroot
Ingredients for 60 – 12 oz servings:
13 quarts chicken broth or stock
15 C diced carrots (6 lbs)
7-½ C celery
3 lbs Minnesota grown wild rice
4 C diced yellow non-sweet onion
7-½ tsp dried thyme
1-¾ C butter, melted
2-¾ C Flour
1-½ 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.
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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 (10-¾ 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.
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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.
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FRANKIE’S POTATO SALAD
Contributed by: Frankie Ratzlaff
Ingredients
:
3 lbs red potatoes
4 eggs, hard boiled
4 stalks of celery, finely diced
1-½ 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.
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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, fruit, cheese, and nuts.
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SUSAN’S BLUE CHEESE DRESSING
Contributed by: Judy Spooner
Ingredients
:
2 tsp lemon juice
2-½ C Miracle Whip Lite
2-½ 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.
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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.
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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.
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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 circa 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
were erected on farms and in the villages, intended for temporary use or to
house tenants.
(END EXCERPT 8)
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VEGETABLES & SIDE DISHES
Cottage Grove Village Hall, 7516 80th Street – Circa 1969
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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!!!
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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
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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
2 lbs frozen hash browns
1-½ 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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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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
.
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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.
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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 farmers 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
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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)
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WONDERFUL OTHER ITEMS
Orrin Thompson Rambler, Model Sales Drawing, C 1960
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COTTAGE GROVE COMMUNITY COOKBOOK Page
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
Andréa’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.
195
COTTAGE GROVE COMMUNITY COOKBOOK Page
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 Ramsey & 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: Key to Diffusion. Association of American
Geographers Annals 55, 549-577.
Lancaster, Clay
1985 The American Bungalow. 1880s-1920s. Abbeville Press,
New York.
196
COTTAGE GROVE COMMUNITY COOKBOOK Page
Lewis, Pierce F.
1975 Common Houses, Cultural Spoor. Landscape 19,1-22.
Loehr, Rodney C
1939 Minnesota Farmers/ Diaries: William R. Brown.
1845-46. Mitchell Y. Jackson.1852-63.
MHS, St. Pau I.
McAlester. Virginia and Lee
1984 A Field Guide to American Houses. Alfred A. Knopf,
New York.
National Park Service (NPS)
1983 Secretary of the Interior/s Standards and Guidelines for
Preservation Planning, Identification, Evaluation, and
Registration. The Federal Register 48.44716-28.
Newcomb, Rexford
1950 Architecture of the Old North west Territory: A Study of
Early Architecture In Ohio. Indiana. Illinois. Michigan. Wisconsin
and Part of Minnesota. University of Chicago Press.
Northwest Publishing Co.
1901 Atlas of Washington County. Minneapolis.
Perrin, Richard W. E.
1981 Historic Wisconsin Buildings: A Survey of Pioneer
Architecture.1835-1870. Milwaukee Pub 1 1 C Museum.
Rhoades, William B.
1974 The Colonial Revival. Garland, New York.
Rice, John G.
1981 “The Old-Stock Americans,” in June
Drenning, Holmquist, ed., They Chose Minnesota: ASurvey of the
State's Ethnic Groups, pp.55-72. MHS, St. Paul.
Rosenfelt, Wil lard E. (ed.)
1977 Washington: A History of the Minnesota County.
Croixside Press, Stillwater.
197
COTTAGE GROVE COMMUNITY COOKBOOK Page
Smith, Mary Ann
1983 Gustav Stickley, the Craftsman.
Syracuse University Press.
Stanley, David G., and Vogel, Robert C
1977 An Overview of Upper Mississippi valley Prehistory with
Special Reference to Cottage Grove. Minnesota.
Perspectives In Cottage Grove History 2.
Parks, Recreation & Natural Resources Commission, Cottage
Grove.
State Historic Preservation Office (SHPO)
1985 Minnesota History In Sites and Structures: A
Comprehensive Preservation Planning Process. St. Paul
Upham, Warren
1920 Minnesota GeographiC Names: Their Origin and Historic
Significance. MHS Collections 17.St. Pau I .
Upham, Warren, and Dunlap, Rose
1912 Minnesota Biographies. 1655-1912. MHS Collections 14.
St. Paul.
Vogel, Robert C
1981 Cottage Grove Cultural and Historical Resources Survey:
Preliminary Report.
Unpublished report on file, Cottage Grove City Hall.
1984 Report of Cultural Resources Survey Phase II
Investigations, Cottage Grove, Minnesota.
Unpublished report on file, Cottage Grove City Hall.
1985 Local Registration Project, Cottage Grove, Minnesota.
Unpublished report on file, Cottage Grove City Hall.
1986 The Historic Houses of Cottage Grove: A Field Guide.
Perspectives in Cottage Grove History
Parks, Recreation &Natural Resources Commission, Cottage
Grove.
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COTTAGE GROVE COMMUNITY COOKBOOK Page
1988 Preliminary Inventory of Pre-1940 Houses on the City of
Cottage Grove, Minnesota
Parks, Recreation & Natural Resources Commission, Cottage
Grove., Minnesota
Warner, George E., and Foote, Charles M. (comps.)
1881 History of Washington County and the St.Croix Valley
North Star Publishing Co. Minneapolis.
Watson, Robert
1924 Notes on the Early Settlement of Cottage Grove and its
Vicinity. Washington Co. Minn.
Privately printed, Northfield.
Whiffen, Marcus
1981 American Architecture Since 1780: A Guide to the Styles.
MIT Press, Cambridge MA.
Wilson, Richard Guy, et al.
1979 The American Renaissance. 1876-1917.
Brooklyn Museum, New York.
Wyatt, Barbara (ed.)
1987 Surveying and Evaluating Vernacular Architecture.
National Register Bulletin 31. National Park Service, Washington.
[Draft]
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INDEX
A
Al's Almond Bran Muffin Recipe; Breads & Rolls; p. 50
Angel Pie; Desserts; p. 75
Apple Crisp; Desserts; p. 82
Apple Dip; Desserts; p. 99
Apple Kuchen; Desserts; p. 104
Apricot White Chocolate Chip Scones with Devonshire
Cream; Desserts; p. 111
Aunt Hannah Goebel's Coffee Cake; Desserts; p. 89
Aunt Mae's Everyday Cookies; Cookies and Candy; p. 62
B
Bacardi Rum Cake; Desserts; p. 103
Bagel Dip; Appetizers; p. 25
Baked Rhubarb Crunch; Desserts; p. 96
Baked Southwestern Corn Dip; Appetizers; p. 14
Banana Bread; Breads & Rolls; p. 55
Banana Bread (Bundt Pan); Breads & Rolls; p. 52
Banana Pudding Poke Cake; Desserts; p. 110
Bean Dip; Appetizers; p. 13
Beef Enchiladas; Main Dishes; p. 144
Best Sugar Cookie Recipe; Cookies and Candy; p. 60
Betsy's Thin Pancakes; Main Dishes; p. 128
Black Bean Salsa; Appetizers; p. 29
Brandied Cranberries; Wonderful Other Items; p. 194
Bread Pudding; Desserts; p. 106
Broccoli Casserole; Main Dishes; p. 131
Broccoli Cauliflower Pea Salad; Soups and Salads; p. 169
Broccoli Rice Casserole; Main Dishes; p. 124
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COTTAGE GROVE COMMUNITY COOKBOOK Page
C
Cake in a Mug; Desserts; p. 86
Carrot Bars; Desserts; p. 88
Carrot Cake; Desserts; p. 98
Celery Seed Dressing; Soups and Salads; p. 173
Cheesy Potatoes; Vegetables & Side Dishes; p. 182
Cherry Coffee Cake; Desserts; p. 93
Cherry Cream Cheese Pie; Desserts; p. 114
Chewy Jumbo Chocolate Chip Cookies; Cookies and Candy; p. 63
Chicken and Dumplings; Main Dishes; p. 153
Chicken Lasagna; Main Dishes; p. 132
Chicken Wild Rice Soup (6 servings); Soups and Salads; p. 166
Chicken Wild Rice Soup (60 servings); Soups and Salads; p. 167
Chocolate Chip Cookies; Cookies and Candy; p. 64
Chuck Roast Deluxe; Main Dishes; p. 135
Chunky Gorgonzola Dip; Appetizers; p. 24
Coconut Wheaties Cookies; Cookies and Candy; p. 69
Company Fruit Salad; Soups and Salads; p. 160
Corn Bread; Breads & Rolls; p. 47
Cornucopia Salad; Soups and Salads; p. 174
Crab Dip; Appetizers; p. 16
Crab Quiche; Main Dishes; p. 140
Cream of Wild Rice Soup; Soups and Salads; p. 161
Creamy Lime Squares; Desserts; p. 87
Creamy Mashed Potatoes; Vegetables & Side Dishes; p. 185
Crock-Pot Queso Chicken; Main Dishes; p. 136
Cucumber Avocado Salsa; Appetizers; p. 17
D
Danbury Dumplings; Desserts; p. 91
Dill Meat Balls; Main Dishes; p. 129
Dutch Apple Pancake; Desserts; p. 116
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E
Egg Pie (Custard); Desserts; p. 108
Elda's Frosted Oatmeal Cookies; Cookies and Candy; p. 66
Enchilada Hot Dish; Main Dishes; p. 150
Eva Brown's Sugar Cookies; Cookies and Candy; p. 68
F
Farmer's Market Cherry Chewy Bars; Desserts; p. 81
Frankie's Potato Salad; Soups and Salads; p. 170
French Blueberry Pie; Desserts; p. 115
G
Garbage Dip; Appetizers; p. 20
Garlic Shrimp Spaghetti; Main Dishes; p. 149
Grandma A's Oatmeal/Cornflake Cookies; Cookies and Candy; p. 70
Grilled Asparagus; Vegetables & Side Dishes; p. 178
H
Heavenly Carrot Cake with Frosting; Desserts; p. 100
Heavenly Onion; Vegetables & Side Dishes; p. 184
Homemade Laundry Soap; Wonderful Other Items; p. 195
Homemade Pancakes; Main Dishes; p. 143
Hot Buttered Rum Batter; Beverages; p. 42
Hot Dip; Appetizers; p. 23
Hungarian Goulash; Main Dishes; p. 134
I
Instead of Frying Fish; Main Dishes; p. 141
L
Last Minute Chicken and Dumplings; Main Dishes; p. 147
Lefse; Breads & Rolls; p. 51
Lemon Cookies; Cookies and Candy; p. 61
Lemon Lush; Desserts; p. 107
Little Pizza Sandwiches; Appetizers; p. 32
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M
Marinated Chicken Wings; Appetizers; p. 15
Meatloaf; Main Dishes; p. 145
Mexican Bean Dip; Appetizers; p. 35
Mexican Pinwheels; Appetizers; p. 21
Minestrone Soup; Soups and Salads; p. 168
Molasses Cookies; Cookies and Candy; p. 65
Moose Stew; Main Dishes; p. 133
Mountain Dew Apple Dumplings; Desserts; p. 92
Mrs. Barbara's Potatoes; Vegetables & Side Dishes; p. 183
Mrs. Richardson's Chocolate Cake; Desserts; p. 95
N
Nana's Eggless Milkless Cake; Desserts; p. 79
Nana's Liver Pate; Appetizers; p. 26
O
Old Fashioned Rice Pudding; Desserts; p. 76
Olive Spread; Appetizers; p. 27
Orange Cashew Salad; Soups and Salads; p. 171
P
Palm Sunday Brunch Egg Bake; Main Dishes; p. 138
Parmesan Cheese Spread; Appetizers; p. 18
Party Pinwheels; Appetizers; p. 28
Party Potatoes; Vegetables & Side Dishes; p. 180
Peach Cream Pie; Desserts; p. 78
Peach Pie; Desserts; p. 80
Pepper Jelly Glazed Carrots; Vegetables & Side Dishes; p. 179
Perfect Pickles; Wonderful Other Items; p. 190
Petite Sausage Quiches; Main Dishes; p. 148
Pheasant and Mushrooms; Main Dishes; p. 146
Pickled Fish/Egg Brine; Wonderful Other Items; p. 189
Pie Crust; Desserts; p. 109
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Pistachio Coconut Cream Dessert; Desserts; p. 94
Pita Crisps; Appetizers; p. 30
Pizza Breakfast; Main Dishes; p. 130
Plum Orchard Pudding; Desserts; p. 84
Popovers; Breads & Rolls; p. 49
Pulled Pork Barbecue; Main Dishes; p. 126
Pumpkin Bread; Breads & Rolls; p. 48
Pumpkin Pie Dessert Squares; Desserts; p. 97
Q
Quiche; Main Dishes; p. 125
Quinoa Bites; Appetizers; p. 34
R
Ranch Pretzels; Appetizers; p. 33
Raw Apple Cake; Desserts; p. 105
Reuben Dip; Appetizers; p. 22
Rhubarb Bread; Breads & Rolls; p. 53
Rolo Cheesecake Bars; Desserts; p. 85
Rommegrot; Main Dishes; p. 139
Rommegrot Bars; Desserts; p. 101
Rose Sangria; Beverages; p. 39
S
Sangria Blanco; Beverages; p. 41
Scandinavian Almond Cake; Desserts; p. 112
7-Layer Cookie Bar; Desserts; p. 83
Snicker Bar Salad; Soups and Salads; p. 165
Snickerdoodles; Cookies and Candy; p. 67
Sonshine Preschool Punch; Beverages; p. 38
Sour Cream Rhubarb Squares; Desserts; p. 117
Southern Biscuits; Breads & Rolls; p. 54
Spinach Eggbake; Main Dishes; p. 142
Spinach Lasagna; Main Dishes; p. 137
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Squash Casserole; Vegetables & Side Dishes; p. 181
Strawberry Barbecue Sauce; Wonderful Other Items; p. 192
Strawberry Dessert; Desserts; p. 102
Sunday Morning French Toast; Main Dishes; p. 154
Susan's Blue Cheese Dressing; Soups and Salads; p. 172
Swedish Meatballs; Main Dishes; p. 123
Sweet Dill Chips; Wonderful Other Items; p. 191
Sweet Tea; Beverages; p. 43
Sweet Tea Mojito; Beverages; p. 40
T
Taco Salad; Soups and Salads; p. 164
Tequilaberry Salad; Soups and Salads; p. 162
Teriyaki Chicken Wings; Appetizers; p. 31
Texas Steak Rub; Wonderful Other Items; p. 193
Three-Cheese Italian Sausage with Alfredo Sauce;
Main Dishes; p. 127
Trash to Treasure Sale Chicken Noodle Soup; Soups and
Salads; p. 163
Trash to Treasure Sale Rhubarb Custard Pie; Desserts; p. 90
Trash to Treasure Sale Sloppy Joes (home recipe); Main
Dishes; p. 152
Trash to Treasure Sale Sloppy Joes (large group); Main
Dishes; p. 151
W
Wacky Cake; Desserts; p. 77
Warm Black Bean Dip; Appetizers; p. 19
Watergate Cake; Desserts; p. 113
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