By Susan Puckett
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Extra resources for A Cook's Tour of Iowa (Bur Oak Book)
On a floured surface, roll out one of the balls of pasta dough from the center outward with a long, thin rolling pin or a floured broom handle until dough is very thin (or put through a pasta maker according to manufacturer's directions). Place teaspoons of filling in rows several inches apart. Roll out the other ball and place on top. Cut into squares and seal edges by pressing them with a fork. Boil in a large pot of boiling water about 10 minutes, or until tender. " Or serve with tomato sauce (recipe follows).
In a Dutch oven or deep, heavy skillet, heat oil until hot enough to turn a piece of bread golden brown. Dredge chicken pieces in flour. Deep-fry, a few pieces at a time, until crisp. Drain. Transfer pieces to a baking pan and bake in preheated oven for 20 to 30 minutes, or until tender. Makes 6 to 8 servings. Avis James's One-Bowl Chocolate Cake with Fudge Frosting 2 cups all-purpose flourj 2 cups granulated sugar 1 teaspoon baking soda 1/2 cup (1 stick) butter or margarine 1/2 cup cocoa 1 cup water 1/2 cup buttermilk 2 eggs, lightly beaten 1 teaspoon vanilla FUDGE FROSTING: 1/2 cup (1 stick) butter or margarine 1/4 cup granulated sugar 1/4 cup cocoa 2 tablespoons milk ("just a dab") 1 to 1 1/2 cups powdered sugar 1 teaspoon vanilla Preheat oven to 350 degrees.
I don't know what happened to the people who pasted it up and set the type, but it sure got cobbobled. " Soft Molasses Drop Cookies 2 tablespoons fat 1 clove garlic, crushed 1 frying chicken, cut up 1 1/2 teaspoons salt 1/2 cup water 3 cups sifted flour 1 tablespoon soda 1 1/2 teaspoons salt 3/4 teaspoon cinnamon 3/4 teaspoon ginger 3/4 cup shortening 3/4 cup sugar 2 eggs 1/2 cup buttermilk 1/2 cup molasses 1 cup raisins Sift flour, soda, salt, and spices together. Cream shortening and sugar, add eggs, buttermilk, and molasses.
A Cook's Tour of Iowa (Bur Oak Book) by Susan Puckett