By Joanne Raetz Stuttgen

ISBN-10: 0299249948

ISBN-13: 9780299249946

Joanne Raetz Stuttgen’s cafe publications show off well known nearby diner traditions. In her significant other e-book Cafe Indiana she introduces tourists to the state’s most sensible mom-and-pop eating places. Now, Cafe Indiana Cookbook lets you whip up neighborhood cafe classics your self. Breakfast dishes diversity from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights comprise fowl with noodles (or with dumplings) and the long-lasting Hoosier breaded red meat tenderloin sandwich. For dessert, try out such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All one hundred thirty recipes were kitchen-tested by means of Jolene Ketzenberger, nutrients author for the Indianapolis Star.
    Cafe Indiana Cookbook unearths the favourite recipes of Indiana’s major road eateries, together with a few rescued for ebook earlier than a diner’s unhappy closure, and records out of date cuisine now fading from the culinary landscape—like southern Indiana’s fried mind sandwiches.

 

Finalist, Cookbook, Midwest booklet Awards
 

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Extra resources for Cafe Indiana Cookbook

Sample text

Remove the skin and fat from chicken; rinse well. Add remaining cup of water, the eggs, and chicken. Cover and simmer until chicken is cooked, about 30 to 40 minutes, adding additional water if necessary. Serves 4.

In a large saucepan, combine 6 cups water with beef base, stirring to combine; bring to a boil. Dissolve cornstarch in remaining 1⁄2 cup water, stirring well. Add to boiling water and cook, stirring, until it begins to thicken; stir in mushrooms. In a 9-by-13-inch baking pan, layer beef broth and steaks. Bake covered at 375 degrees for about 1 hour 30 minutes. Serves 4. Cook’s note: If additional gravy is needed, heat 1 cup water and 1 teaspoon beef base (or more to taste), stirring well. Add to gravy in pan, stirring to combine.

Oh, the frozen patties are easy enough to handle, but it’s tough to break apart frozen shredded hash browns—and even tougher to get them to brown up nicely. But that doesn’t mean you have to peel and shred potatoes just to enjoy a side of hash browns for breakfast. I was pleased to find in the refrigerated section of the supermarket packages of fresh—not frozen—hash browns. (continued on facing page) 20 Breakfast burgers, pizza, nachos, egg rolls, jambalaya, even goetta fudge brownies. A popular contest caters to clever cooks, like those who tuck goetta into wonton wrappers and sauce it up as spagoetta.

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Cafe Indiana Cookbook by Joanne Raetz Stuttgen


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