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Martha Storey - 500 Treasured Country Recipes from Martha Storey and Friends. Mouthwatering, Time-Honored, Tried-And-True, Handed-Down, Soul-Satisfying Dishes

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500 Treasured Country Recipes from Martha Storey and Friends. Mouthwatering, Time-Honored, Tried-And-True, Handed-Down, Soul-Satisfying Dishes: summary, description and annotation

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In this delicious collection, Martha Storey shares her familys and friends time-tested country-cooking recipes. These simple, classic dishes will quickly become your own familys favorites! From apple pancakes and blackberry gingerbread waffles to chowders, sticky buns, puddings, pies, cookies, cole slaw, pot roast, fried chicken, barbecued ribs, stuffed squash, grilled corn, chutneys, roast pork, and casseroles of every description, youll hand these heirloom recipes down to your children and grandchildren. Martha also teaches you the essential skills of the country kitchen making cheese, yogurt, and butter; curing meats and making sausage; putting up jams, pickles, and tomato sauce; brewing beer; making cider and maple syrup; pulling taffy; making liqueurs; baking bread; making ice cream; and much more.

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500 TREASURED COUNTRY RECIPES

500 TREASURED COUNTRY RECIEPES MOUTHWATERING TIME-HONORED TRIED TRUE - photo 1

500 TREASURED COUNTRY RECIEPES

MOUTHWATERING, TIME-HONORED, TRIED & TRUE, HANDED-DOWN, SOUL-SATISFYING DISHES

from MARTHA STOREY FRIENDS The mission of Storey Publishing is to serve - photo 2

from MARTHA STOREY & FRIENDS

The mission of Storey Publishing is to serve our customers by publishing - photo 3

The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages
personal independence in harmony with the environment.

Edited by Dianne M. Cutillo

Additional editing by Sally Patterson

Cover design by Alethea Morrison

Cover illustration by Julia Rothman

Text design by Lisa Hollander and Erin Lincourt

Text production by Erin Lincourt

Production assistance by Deborah Daly, Susan Bernier, and Jennifer Jepson Smith

Illustrations edited by Ilona Sherratt

Recipe credits and a list of illustrators appear on . Photos by Giles Prett and Martha Storey.

Indexed by Nan Badgett/Wordability

2000 by Storey Publishing, LLC

All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer, who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording, or other without written permission from the publisher.

The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information please contact Storey Publishing, 210 MASS MoCA Way, North Adams, MA 01247.

Storey books are available for special premium and promotional uses and for customized editions. For further information, please call 1-800-793-9396.

Printed in the United States by R. R. Donnelley
10 9 8 7 6

Library of Congress Cataloging-in-Publication Data

500 Treasured country recipes from Martha Storey and friends / by Martha Storey.

p. cm.

ISBN 978-1-58017-291-2 (pbk.)

1. Cookery, American. I. Storey, Martha, 1944

TX715 .T6827 2000
641.5-dc21 00-041317

Dedication

This book is lovingly dedicated to my mother,
Elizabeth Mullendore, known as Mimi to her 11 grandchildren and
17 great-grandchildren. She taught me not only how to cook but how
to be a strong partner in a marriage, how to build a warm and
comfortable home, and how to raise a loving and happy family.
She was an example of boundless creative energy.
Best of all, she was my friend.

My mother in her kitchen Welcome to My Kitchen N othing brings family and - photo 4

My mother in her kitchen

Welcome to My Kitchen

N othing brings family and friends together more easily and genuinely than the sharing of a meal. My family has always made taking the time to slow down and break bread together a high priority. But as the pace of modern life has quickened, many find that fast food is replacing slow food, and home-cooked meals become exceptional rather than routine.

While pulling my favorite recipes together for this book, I found that they evoked special feelings as I rediscovered them. Wonderful moments from the past came flooding back when I talked with my relatives. Each recipe sparked a vivid memorythe smell of a garlic-laced roast lamb took me back to many Easter Sundays; the wafting aroma of fresh bread baking reminded me of the Texas home of my childhood; and the toasty scent of corn bread browning transported me to summer at the farm.

One great joy of preparing this book was that I found myself sharing memories more frequently with Mother. As I gathered recipes, I began consulting with her several times a week and, as we neared the end of the project, several times a day. We laughed out loud when we remembered the time that my brother Joe was in such a hurry to get home for dinner that he walked directly into the lamppost in front of our house and knocked himself out cold! We fondly recalled Daddy shaving every last morsel off the Thanksgiving turkey carcass for delicious sandwiches and then making soup that lasted for days. In these conversations, we revived family lore that otherwise I would not have passed along to my children, Jennifer, Jessica, and Matthew.

With John at the farm My project and our reminiscing got Mother talking more - photo 5

With John at the farm.

My project and our reminiscing got Mother talking more about her own mother, Nora Carter Minchey, who taught her to cook in the early part of the 20th century. Now it is my pleasure to pass on third-generation recipes to my grandchildren at the beginning of the 21st century.

Over the years, Ive also learned about my husband Johns favorite foods from his mother, Helen Frances Huntsberger, who was a great cook. Her handwritten recipe cards remain treasures in my country kitchen in our home in Williamstown, Massachusetts.

The family recipe collection, which includes favorites titled after my childrens names for their grandparentson my side, Mimi and Grandpa, and on Johns side, MomMom and PopPophas expanded as each generation has grown up and started its own homes and food traditions. My sister, Margie, and brothers, Charles and Joe; Johns sisters, Helen and Judy; and our childrens spouses have all given me recipes that have found their way onto my familys table and into this compendium.

Some may find this cookbook a bit old-fashioned. Its meant to be. I strongly believe that passing along the arts, crafts, and skills of country cooking is an obligation, lest our heritage be lost as memories fade. Do-it-yourself techniques making cheese, churning homemade ice cream, and tapping trees for making maple syrupare certainly not necessary today. In most places, one can run out to a store; buy cheese, ice cream, or maple syrup; and be home in a matter of minutes. But slowing down, using nearly forgotten implements, and sharing the processes with family and friends bring us remarkable satisfaction, whether we are creating special foods and preserves for ourselves or as gifts. And each season brings a different opportunity: the first asparagus stalks pushing up in the spring; the unforgettable aroma of campfire cooking in the summer; a cider pressing in the fall with apples picked from our own trees; ice fish pulled from Lake Champlain, near our farm in New Yorks Champlain valley, in the winter.

Picture 6

In this book, we offer you dozens of family recipes. But this project couldnt have happened without an even larger circle: coworkers, neighbors, and personal friends whose culinary creations have made their way into my collection over the years.

Ive also chosen for inclusion in this book many of my favorite recipes, tips, and techniques from the talented authors and experts whom we have been fortunate to find over the years to share their knowledge with readers of Storey books. John and I founded our company, known today as Storey Publishing, in 1983 to bring to others our passion for country living. It has been a labor of love made easier by the quality of the authors and employees who have been a part of Storey. You may read about many of the authors whose work is included in Contributors, .

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