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Here is a recipe I thought that all may enjoy it was brought to me by one of my very nicest customers

How to cook Husbands:
Great many husbands are spoiled by poor cooking and so are not tender and good. Some women keep them too constantly in hot water: others freeze them: others put them in a stew; some roast them; while others keep them constantly in a pickle.  No husband will be good and tender in this way, but they are delicious when properly treated.

In selecting your husband you should not be guided by the silvery appearance as buying mackerel, nor by the golden tiint, as if you wanted salmon.  Be sure to select him yourself, as tastes deffer. So not go to the market for him, as those brought to the door are always best.  It does not make so much defference what you cook him in as how you cook him.

See that the linen in which he is wrapped is white and nicely mended, with the required number of strings and buttons.  Dont keep him in the Kettle by force, as he will stay there himself if proper care is taken.

If he sputters or fizzes, do not be anxious, some husbands do this, Add a little sweetening in the form of what confectioners call "kisses", but no vinegar or pepper on any account. 

A little spice improves him, but it nust be used with judgment.  Do not try him with anything sharp to see if he is becoming tender.  Stir him gently the whileest he stay too long in the Kettle and become flat and tasteless, If thus treated, you will find him very digestible, agreeing nicely with you, and he will keep as long and you want.
                                                                                                         Given by Felisha -- from a 1909 cookbook

Apple - Snickerdoodle Salad

6-8 Granny Smith Apples, Diced
6 - Snickers Candy Bars, Chunked
1 Container of Cool Whip
1 Container of Sour Cream

combine cool whip & Sour Cream, toss with chopped apples & snicker Bars. Refrigerate.
This is Sinful****************

                                                                                                    Taken from "Iowa Cooks" Book, by Lori