Makinen Centennial cookbook collection: Vol. 1
The Makinen community celebrated its centennial in 2000 – 100 years of Scandinavian traditions, tales of dairy farming and preserving and at least nine ways to serve rhubarb, which should be popping out the ground in Makinen any day now. Current and former Makinen residents contributed recipes for the “Makinen Centennial Cookbook,” a few of which we reprint here.
Cheesy Chicken Chowder
The cook is: Lea Allen
• 3 cups chicken broth
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• ½ cup diced onion
• 1 ½ tsp. salt
• ¼ tsp. pepper
• ¼ cup margarine
• 1/3 cup flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 2 cups cooked diced chicken
Put chicken broth, vegetables, salt and pepper in a large pot and simmer until vegetables are tender. In a smaller pan, melt margarine, and add flour. Mix well, and then add milk. Cook until thick, then add cheddar cheese. Stir until melted. Add this mixture to the large pan of vegetables, and stir in diced chicken. Tags: soup, chicken, cheese
Cucumber Jello Salad
The cook is: Connie Huttunen
• 1 pkg. Jello, any flavor
• ¾ cup hot water
• ¼ cup lemon juice
• 1 cup diced celery
• 1 cup cucumber
• ¾ cup mayonnaise
• Scant ¼ cup onion, diced
Dissolve Jello in hot water, add lemon juice. Stir in other ingredients. Pour into Jello mold and refrigerate until set. Tags: salad, Jello, cucumber
Finnish Rutabaga Loaf
The cook is: Elsie Walkama Tapio
(Ida Walkama’s original recipe)
• 2 ½ cups cooked and mashed rutabaga
• 2 cups milk
• 2 eggs
• ¼ cup flour
• ½ cup sugar
• 1 tsp. salt
Mix all ingredients well with a small mixer or wire whip. Pour into greased casserole, dot top with butter. Bake at 350 degrees until slightly browned, approximately 40 minutes. Do not cover. Tags: rutabaga
Adobo (Pork in Vinegar and Soy Sauce)
The cook is: Nilda Westerlund
• 1 ½ lbs. pork shoulder or butt, cut into 1 ½-inch cubes
• 1/3 cup vinegar
• 2 Tbsp. soy sauce
• 1 tsp. salt
• 1 small bay leaf
• 3 cloves garlic, minced
• ½ tsp. whole peppercorns
• 1 Tbsp. sugar
• ½ cup water
• 2 Tbsp. cooking oil
Mix all ingredients in a pot. Let marinate one hour or overnight in the refrigerator. Cover, cook on medium-high heat, until mixture boils. Reduce heat to medium, turn meat and cook, covered, for one hour or until meat is tender and only a small amount of liquid is left. Serve with plain rice or French fries, if desired. Note: after meat is cooked, it may be browned by heating a tablespoon of oil until hot, and then browning the drained meat. Pour remaining liquid over meat before serving. This dish may also be done with chicken or beef. Tags: pork, main dish
Rhubarb Muffins
The cook is: Joyce Johnson
• 1 ¼ cup brown sugar
• ½ cup oil
• 1 egg
• 2 tsp. vanilla
• 1 cup buttermilk
• ½ cup chopped nuts
• 2 cups rhubarb, chopped
• 2 ½ cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
Beat brown sugar, oil, egg, vanilla, buttermilk and nuts together well. Add rhubarb. Then add sifted flour, soda, baking powder and salt. Stir and mix lightly. Bake 20 to 25 minutes at 375 degrees. Tags: rhubarb, muffins
Best Ever Chocolate Cake
The cook is: Elaine Jarvi
• 2 cups flour
• 1 ¾ cups sugar
• ¾ cup cocoa
• 2 tsp. baking soda
• ½ tsp. salt
• 2/3 cup oil
• 2 eggs
• 1 cup sour milk
• 1 cup hot coffee
• 1 tsp. vanilla
Mix all ingredients together, adding hot coffee last. Pour into a 9 by 13-inch pan, bake at 350 degrees for 45 minutes. Frost when cool.
For frosting:
• 2 cups sugar
• ½ cup milk
• ½ cup butter
• 1 cup chocolate chips
• 2 tsp. vanilla
Bring sugar, butter and milk to a full rolling boil. Add chocolate chips and vanilla. Cool and beat until thick. Tags: dessert, cake, chocolate
