License to Cook Minnesota Style

Gerry Kangas of Minnesota has a longstanding reputation as a good cook, and she shares what she knows in this recipe-card size stocking-stuffer collection.

You’ll find wild rice and fish specialties such as spinach-wild rice quiche and baked trout; gooseberry jelly on Finnish flat bread; meatball soup; apple cake with rum sauce; Finnish pea soup; blueberry bars, Viking barbecue, and raspberry crisp.

License to Cook Minnesota Style also includes information on the state history and a section on the many tourist attractions in the Land of 10,000 Lakes.

Here’s a free recipe:

Fresh Fish Chowder

2 to 3 medium-sized potatoes,
peeled and quartered
1 medium-sized onion, quartered
1 teaspoon salt
3 whole allspice
3 whole peppercorns
1 cup water
1/2 pound fish fillets
1 tablespoon flour
1 tablespoon melted butter
1/4 cup milk
1 cup evaporated milk
Chopped dill and parsley

Boil potatoes, onion, and seasoning in 1 cup of water or enough to cover, until tender, about 10 minutes. Reduce heat to a simmer and lay fish on top. Cover and simmer until fish flakes easily, about 10 minutes. Stir flour into melted butter until smooth. Add 1/4 cup milk and stir gently. Pour flour mixture and evaporated milk over fish and heat until slightly thickened. Pour into 2 serving bowls and garnish with dill and parsley.