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Farm Recipes and Other Secrets from the Norske Nook: The Midwest's Number One Roadside Cafe
     

Farm Recipes and Other Secrets from the Norske Nook: The Midwest's Number One Roadside Cafe

by Helen Myhre
 
Hearty, simple, plentiful meals made with wholesome ingredients have earned national acclaim for the Norske Nook in Osseo, Wisconsin. Now the restaurant's founder, Helen Myhre, shares the recipes and philosophy behind her remarkable success.

Plain and unassuming, this dynamo of a cafe is popular not only with local visitors but also with tourists and celebrities

Overview

Hearty, simple, plentiful meals made with wholesome ingredients have earned national acclaim for the Norske Nook in Osseo, Wisconsin. Now the restaurant's founder, Helen Myhre, shares the recipes and philosophy behind her remarkable success.

Plain and unassuming, this dynamo of a cafe is popular not only with local visitors but also with tourists and celebrities across the country. For years cars from everywhere have lined Osseo's streets, but since Helen was featured on "NBC News" and appeared on "Late Night with David Letterman" to teach the host how to make a good pie, helicopters even land in the church parking lot bringing diners eager for honest home cooking and a glimpse of the real-life" Queen of Pies."

Now, at last, this entrepreneur, who "never expected I'd own a restaurant," has given us a compilation of her simple, reliable, time-honored recipes. More than a cookbook, this charming collection teaches such intangibles as the "feel" of a tender crust, the "look" of quality ingredients. In her no-nonsense, friendly, slightly sassy style — a voice schooled in a lost era when farm women gathered in neighbors' kitchens to cook for threshing crews or prepare a Ladies' Aid supper in honor of harvest — Helen delivers the soul of good, country cooking.

Included are breads made with Old World knowledge — from kneading to "spanking"; soups both hearty and light — and dumplings, of course; delicious, mouth-watering meats and thick, old-fashioned gravies; farm lunches and suppers; snacks and after-school treats; and pies, puddings, pickles and jellies, cookies, fry cakes...and so much more, including a selection of Scandinavian specialties.

And includedhere is her real recipe for the world-famous Sour Cream Raisin Pie that Helen even denied the New York Times.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Myhre grew up in farm country, and learned at an early age how to cook for farmers and field hands. In 1973, she opened the Norske Nook cafe in Osseo, Wis. Since then, she has been hailed by food critics and national magazines for providing some of the best regional/road cooking in the U.S. Myhre's book is a loving tribute to American family farm life, a life that has given way, to a large extent, to the auctioneer's block and large corporate farms. Like any chef, Myhre learned by doing. She relies a good deal on instinct as well as on strictly mandated measurement and cooking times. She provides many tips and suggestions; even a novice cook should have be able to make much of these well-organized recipes. You won't find any call for raddiccio or walnut oil. Likewise, microwaves and frozen foods have no place in Myhre's kitchen. Her dishes are simple, made from the freshest ingredients, and when you put them together, you'll definitely use your bare hands from time to time, without need or benefit of intermediaries. If you succumb to Myhre's tales of the farm, you may even find yourself making your own pancake syrup, or canning vegetables and jams. At the very least, she'll have you turning out creamed chicken and sour cream raisin pie, and maybe raising a cow or two in the living room. (Mar.)
Library Journal - Library Journal
The Norske Nook in Osseo, Wisconsin, has been named ``one of the USA's Ten Best Restaurants'' by Esquire magazine. And to her astonishment, Myhre, a farm woman who opened the cafe after her children were grown, has appeared on television to teach ``that crazy David Letterman'' to make a pie. Here are the dishes she serves at the roadside cafe--Chicken Dumpling Soup, Watermelon Pickles, Pork Chops and Gravy, and lots and lots of baked goods--along with her no-nonsense insights into cooking and baking. These authentic all-American dishes, from a savvy, engaging cook with plenty of strong opinions, are highly recommended.
Barbara Jacobs
If, by now, David Letterman, "Esquire", and the "New York Times" haven't raised your consciousness about a small dining establishment in Osseo, Wisconsin, this 200-recipe collection will. Restaurateur Myhre, with the help of Mona Wold, proudly displays her farmer's-wife roots and Scandinavian heritage through such delectables as milk dumpling soup, ribs and kraut, raspberry pretzel salad, community club chicken hot dish, and dozens of desserts, such as strawberry torn angel food and our highness hot milk cake. Her secrets are revealed in the hints beginning each chapter, as is her personality through the chatty narrative. As with the best of cooks and their books, she relates childhood and adult tales. Not for those watching their fat and cholesterol intake, for she insists upon whole milk, fresh butter, and other ingredients not recommended for weight watchers.

Product Details

ISBN-13:
9780517585504
Publisher:
Crown Publishing Group
Publication date:
03/23/1993
Edition description:
1st ed
Pages:
288
Product dimensions:
7.87(w) x 9.59(h) x 1.01(d)

Meet the Author

Helen Myhre, farm wife and founder of the Nook, lives in Osseo, as does journalist and writer Mona Vold, who grew up there on a dairy farm.

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