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100 Years of Good Cooking!
by Alice Osborne
 My Aunt Annie lived with my Aunt Toots in Indiana for a few years after her divorce, and as I understand it, this was really therapeutic for them both. They loved to cook and together they made quite a team. One of the things I’ve inherited from them is a neat little cookbook (copyright 1958) called 100 Years of Good Cooking.
States have wonderful heritages, and among them are often cherished recipes that travel from region to region, territory to territory, and handed down from one generation to another. And it seems that several of the Midwestern states commissioned statehood cookbooks to celebrate their Statehood Centennials, and what a cool thing to do. This book is a real treasure.
The recipes are arranged according to counties, which means nothing to me, but it’s interesting to see the regional tastes. The book explains that many, if not most, of the recipes were created around regional harvests. Don’t you love that old-timey, simplified, REAL approach to cooking? I sure do, and so I thought I’d share a few of these recipes with you. They’re billed as practical and easy to follow. Let us know if you like them!
Chocolate Potato Cake
 2 C sugar
1 C butter
1 C mashed potatoes
3 eggs
3 C flour
1 tsp vanilla
½ C nuts
2/3 C baker’s cocoa
1 C milk
2 tsp baking powder (I prefer non-aluminum, such as Rumford’s)
½ - 1 C raisins
Preheat oven to 350 degrees.Cream sugar and butter, add potatoes and cocoa, mix thoroughly. Add beaten eggs and beat until mixture is smooth. Add dry ingredients (sifted together) and the milk, alternately, reserving a little flour to dredge the nuts and raisins. Add vanilla. Bake 45 min. or until toothpick inserted comes out clean. Makes 1 large loaf or 2 large layers.
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Seafood-Stuffed Potatoes
Serves 4
 4 large baking potatoes
½ C butter
½ C cream
1 can (6 ½ oz) crabmeat, lobster, or tuna
1 tsp salt
1/8 tsp cayenne pepper
2 Tbsp onion, grated
1 C sharp Cheddar cheese, grated
½ tsp paprika
Bake potatoes until done. Cut lengthwise slice off each potato near the top. Scoop out potato pulp and whip. Add cream and butter and whip until fluffy. Add rest of ingredients and mix thoroughly. Refill potato shells and place in 450 degree oven for 15 min. Serve with another fresh vegetable and tossed green salad.
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Coconut Tempters
 2 C sugar
½ C cocoa
½ C milk
½ C butter
½ -3/4 C crunchy old fashioned peanut butter
1 tsp vanilla
3 C old fashioned oats
½ C ground golden flaxseed
1 C unsweetened coconut
1 C chopped walnuts
Place sugar, cocoa, milk, butter in sauce pan, cook to boiling, stirring constantly. Boil 1 min., add peanut butter and vanilla and stir until dissolved. Pour over oatmeal and coconut mixture. Mix thoroughly and beat until mixture begins to thicken. Drop from a teaspoon onto waxed paper and cool.
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Salmon Puff
Serves 4-6
 6 slices bread
1 tall can salmon
2 C milk
3 eggs
½ tsp dill
Salt to taste
Preheat oven to 350 degrees. Cut bread into triangles. Cover bottom of square baking pan with half of bread. Flake salmon and put over layer of bread. Cover with remaining bread. Beat eggs with the milk, dill and salt. Pour over salmon mixture. Let stand ½ hour. Bake 45 min. Top with canned, thickened peas ( in white sauce).
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(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email patty@dvo.com or alice@dvo.com with YOUR The Glorious Asparagus Spear!)
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