Blue Ribbon Pickles And Preserves

Gathers recipes for pickled vegetables, preserves, relishes, butters, conserves, jellies, jams, chutneys, and marmalades

Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.

Collects more than one hundred prize-winning recipes for jams, preserves, pickles, vegetables, fruit, and more, that celebrate the American traditions of preserved food and state fairs, and includes information on canning techniques and equipment.

Once a year, a tent city springs up overnight around the exhibition halls in Des Moines as farmers and their families pour in from across Iowa to attend the State Fair. After months of hard and often lonely work, farm families are given the chance to step out of their rural routines — picnic and gossip, sing and dance, take a chance at the hoopla stands, and strut their stuff in stiff competition for ribbons and prizes. When the close-knit Frake family set out from Brunswick, Iowa, Abel's hog, Blue Boy rode proudly in the back of the truck — manicured, curried and rubbed to enameled perfection — ready to compete and win the sweepstakes, the highest honor which any hog could attain. Melissa, Abel's wife, had her hopes set on beating the competition with the prize-winning quality of her pickles. Their teenage children, Wayne and Margy, found themselves faced with a pickle of another kind. Although committed to sweethearts in their hometown, brother and sister are each seized by a new love that sweeps them along, secretly and illicitly, somewhere between the sweet taste of cotton candy and the breathtaking plunge of a roller coaster ride. State fairs were a subject that Phil Stong knew well. For several years his grandfather had been superintendent of the swine division at the Iowa State Fair and, as a reporter for the Des Moines Register, Stong was assigned to cover the evening stock shows at the fair. Iowa held its first state fair in 1854, and for some time fairs were held at various locations around the state before permanently settling in Des Moines. State Fair is very much an Iowa book, filled with incidents and details from the author's own life. Although State Fair suggests a deep satisfaction and fondness for rural life, it shocked some readers in 1932 and was banned in the city library of Keosauqua, Iowa (Stong's hometown) for twenty-five years after it was published. However, judging from the success of the book and the enthusiasm shown for the movies that followed, most readers were captivated by the Frakes' down-home talk and whimsical humor and commended the author's portrayal of rural America.

Been to a country show and wondered who are the people behind the vast spread? Ever thought about entering yourself? Here are 53 country shows, the cooks behind the scenes, and their prize-winning recipes. Dip in for fascinating insights into the lives of these cooks, and get busy in the kitchen with their dos and don'ts, and advice from the eagle-eyed judges. THE BLUE RIBBON COOKBOOK is a goldmine for anyone who loves to cook, and enjoy the rewards with friends and family.

Whether beef, vegetable, chicken, or seafood, nothing pleases and satisfies like a delicious pot of stew. Simple ingredients, minimal preparation, and hearty, delicious results are just a few of the reasons that stews of endless variety have found their way into cuisines throughout the world--and why they're more popular than ever. Veteran cookbook author Maria Robbins has brought together enticing, appealing, and easy-to-prepare stew recipes from cuisines as varied as French, Basque, Greek, Hungarian, Belgian, Irish, Cajun, Chinese, and others. These appealing, easy recipes can be prepared on the stove or, in many cases, in a slow cooker, and they require no special techniques or obscure ingredients. Perfect for making ahead of time, they are great for entertaining, and they freeze well, allowing you to have hearty homemade meals ready in minutes. They are also easily adaptable, which means you can improvise to suit your taste and whatever's on hand. Featuring many of the world's classic stews along with some creative and delectable newcomers, the book's 55 recipes include: -Flemish Beef Stew with Beer -Moroccan Chicken Stew with Apples -Lamb Stew with Chiles and Cilantro -Lentil, Potato, and Spinach Stew -Monkfish and Scallop Stew with Corn and Tomatoes -Seafood, Sausage, and Chicken Gumbo -Hungarian Goulash -Chicken Cacciatore -And many more. When life's hectic pace leaves you time-strapped and longing for a satisfying home-cooked meal, treat yourself to the delights of Simple One-Pot Stews.

In this expert and one-of-a-kind collection, veteran cookbook author Maria Robbins lifts the lid off healthy, hearty vegetarian cooking. Anyone who longs for something new on the table will find plenty to choose from, with recipes that use techniques and flavors from Creole, Chinese, Mexican, Italian, Moroccan, and other cuisines--each one a well-rounded meal in itself. A colorful cookbook that celebrates whole grains, fresh vegetables, and spices from around the world, The One-Dish Vegetarian is just right for part-time, full-time, and first-time vegetarians--and anyone else with a taste for fast, flavorful meals that come all in one dish. Whether you're a card-carrying vegetarian or one of millions of people looking for lighter, healthier alternatives to traditional meat-as-main-course meals, The One-Dish Vegetarian will bring an irresistible feast of fresh ideas to your kitchen. Veteran cookbook author Maria Robbins presents one hundred new soups, stews, chilis, pasta and rice dishes, casseroles, sautes, curries, and salads--each in its own pot, and each a healthful, flavorful delight. Using the freshest ingredients of each season and vibrant spices from around the world, the recipes include Fusilli with Broccoli and Peanut Sauce; Moroccan Eggplant, Tomato, and Chick-Pea Stew; Soba Noodles with Mushrooms and Peas; Sag Harbor's Vegetarian Chili; Risotto with Butternut Squash and Sage; Vegetarian Paella; Saute of Summer Vegetables with Corn; Green Chili with White Beans; and many more. For anyone who's ever thought, "I'd love to cook vegetarian meals-but what's the entrée?" the answer comes in one delicious dish!