State Cookbooks

Minnesota Cookbook Author:  Golden West Editors ISBN:  978-1-885590-44-2 Pub Date:  3/31/2000 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Featuring Minnesota's rich blend of cultures and culinary traditions. Eye-opening breakfast and brunch selections, distinctive soup and salad recipes, savory main and side dishes and delicious desserts. From Zucchini Pancakes to Swedish Almond Rusks, you'll find recipes for every occasion!
SAMPLE RECIPE Wild Rice Pasta Salad
This salad gets rave reviews at potlucks and school fundraisers. - Anne Morgan - The Secret Garden, Park Rapids Dressing: 1/3 cup OLIVE OIL 1/3 cup BALSAMIC or WINE VINEGAR 1/2 tsp. BLACK PEPPER 2 cloves GARLIC, minced 2 Tbsp. FRESH BASIL, finely chopped or 1 tsp. DRIED BASIL Salad: 1/3 cup SUN DRIED TOMATOES or 1/2 cup ROMA TOMATOES 1 cup cooked WILD RICE 1 cup cooked PASTA 1/2 cup chopped RED or GREEN BELL PEPPER 1 Tbsp. thinly sliced GREEN ONIONS 2 Tbsp. CAPERS or marinated ARTICHOKE HEARTS 1/2 cup ripe OLIVES 1/4 cup roasted PINE NUTS, ALMONDS, CASHEWS or SUNFLOWER SEEDS In a glass jar with a lid, add olive oil, vinegar, black pepper, garlic and basil. Shake well and refrigerate for at least one hour. In a small bowl, add sundried tomatoes and cover with boiling water. Let stand for at least 5 minutes. Drain and slice tomatoes. In a large bowl, add tomatoes, wild rice, pasta, bell peppers, onion, capers and olives. Toss together, add the dressing and stir. Refrigerate at least 4 hours. Sprinkle with nuts just before serving Serves 4-6.

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