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Your family will race to the dinner table for these authentic Indiana recipes!From the Speedway to the scenic by-ways, the singing sand dunes to Circle City, fifty-seven of the leading cookbooks from the Hoosier State have contributed a sampling of their most popular recipes to create this remarkable collection.
These favorite recipes from cooks all over the state bring Indiana's history and hospitality to its cooking. Included in the more than 400 recipes are such delightful dishes as Mom Unser's Indy Chili, Funnel Cakes, Best Ever German Potato Salad, Hoosier Biscuit, Mt. Mama Mudslide Cake, and Pork Tenderloin with Scallion Mustard Sauce.
Every one of these recipes is a proven favorite that delivers tasty dishes every time.
- Edited by Gwen McKee and Barbara Moseley
- Comb bound
- Soft cover
- 288 pages
- 6 x 9 inches
- Illustrations
- Photographs
- ISBN-10: 0-937552-57-7
- ISBN-13: 978-0-937552-57-5
- Language: English
- Publisher: Quail Ridge Press (©1995)
Indiana Raspberry Tart
A unique recipe combining cooked and uncooked berries with exceptional results.
PASTRY:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
Preheat oven to 400°.
In medium bowl combine flour, sugar, and salt. Cut in butter until crumbly. Sprinkle water, 1 tablespoon at a time, until pastry mixture is just moist and holds together. Press pastry into the bottom and 1-inch up the side of a 9-inch spring-form pan. Set aside.
FILLING:
1/4 teaspoon ground
cinnamon
2/3 cup sugar
1/4 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, cold2-3 tablespoons cold water6 cups fresh raspberries, dividedWhipping cream
Combine cinnamon, sugar and flour in small bowl. Sprinkle half the flour mixture over the bottom of pastry. Top with 4 cups raspberries. Sprinkle remaining flour mixture over raspberries.
Bake tart on lowest oven rack, 50-60 minutes, or until golden and bubbly. Remove from oven; cool on wire rack. Remove side of spring-form pan carefully after tart has completely cooled. Top with remaining 2 cups raspberries. Cut into wedges.
To serve, pour 2 tablespoons cream on individual plate; arrange a tart wedge on cream. Serves 10.
Contributed by Back Home Again
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