Evoke Minnesota memories with cherished recipes.From the Twin Cities to the Red River Valley, from the shores of Lake Superior to the Prairieland, Minnesotans from big cities to rural farms have eagerly and graciously shared some of their most treasured recipes.
Sixty-four of the leading cookbooks from throughout the Land of 10,000 Lakes have contributed their most popular recipes to create this remarkable collection. Not far removed from Grandma's kitchen, the memories of her cooking can come alive in your kitchen by way of over 400 classic recipes within these pages. Included are such proven favorites as No-Flop Flounder, Edelweiss Torte, Chicken Minnetonka, Pumpkin Cake in a Jar, Swedish Meatballs and Amelia Bedelia's Raspberry Pie.
"If you are looking for a cookbook that conveys Minnesota, this gives you a bit of everything."—Janice McFarland, Post-Bulletin
Amelia Bedelia's Raspberry Pie
CRUST:
1 cup flour
1/2 cup margarine
3/4 cup chopped pecans
1/4 cup powdered sugar
FILLING:
11/2 cups sugar
1/4 cup cornstarch
Dash salt
11/2 cups water
1 (3-ounce) package raspberry gelatin
1 (8-ounce) package cream cheese
2/3 cup powdered sugar
1 pint fresh raspberries (or 10 ounces frozen drained raspberries)
Cool WhipHeat oven to 350°. Combine crust ingredients. Press on bottom and sides of 9- or 10-inch pie pan. Bake 8–10 minutes until light brown. Cool.
Combine sugar, cornstarch, salt, and water (can use drained juice). Cook over medium heat until thick and bubbly. Stir in gelatin until dissolved. Cool about 20 minutes.
Mix cream cheese and powdered sugar. Spread on crust. Arrange fresh raspberries on cream cheese layer. Pour gelatin mixture over berries. Refrigerate until firm. Serve with Cool Whip. Makes 8 servings.
Note: Can substitute strawberries and strawberry gelatin.
Contributed by Favorite Recipes of Lester Park & Rockridge Schools
Minnesota Best Receipes 
