The Blue Ribbon Country Cookbook: The New Standard of American Cooking (Hardcover)

~ (Author) "Mornings on my grandparents' Iowa farm began with the sun peeking over the horizon of cornfields..." (more)
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Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

A recipe from The Blue Ribbon Cookbook

Corn Pudding

4 extra large eggs
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sugar
2 cups whole milk, scalded
2 tablespoons butter
1 15 1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drained
1/3 cup finely shredded mild cheddar cheese

Preheat the oven to 325 degrees.  Butter lightly a 2-quart round baking dish; set aside.

Place the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed.  Add the salt, white pepper, and sugar; stir to combine; set aside.  After scalding the milk, remove from the heat and add the butter; stir until the butter melts.  Add the mild mixture slowly to the egg mixture, stirring constantly.  Add the corn and cheese; stir to combine.  Pour into the prepared baking dish.  

Place the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish.  Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean.  

Product Details

• Hardcover: 896 pages
• Publisher: Clarkson Potter; 1st edition (August 25, 1998)
• Language: English
• ISBN-10: 0517704420
• ISBN-13: 978-0517704424
• Product Dimensions: 9.6 x 7.8 x 2 inches
• Shipping Weight: 4 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #933,139 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 13 people found the following review helpful:

3.0 out of 5 stars Maybe Blue Ribbon but not a New American Standard ..., July 10, 2002

By	S Tiano (Fairless Hills, PA United States) - See all my reviews

I have had this book for some time and while there are some very good recipes in here - it is neither earth shatteringly wonderful nor terribly disappointing. I just made the raspberry cheese pie and my family couldn't get enough of it. I would recommend this to anyone who is interested in some really good recipes but doesn't mind wading through pages to find them.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Now I can cook his meals like his mom!, November 10, 2002

By A Customer

Maybe I am the only wife who ever experienced this, but after 16 years of marriage, I was still not to make some of the dishes his mom did. Every son loves their mothers cooking and I wanted to be able to cook him some of those meals, but never quite got it right. I can now! In her book, Diane taught me the basic of midwestern cooking from scratch and now I receive the highest complimemnt - "As Good as Moms and Grandmas". Thanks Diane

6 of 8 people found the following review helpful:

5.0 out of 5 stars The Blue Ribbon County Cookbook, February 28, 2003

By	Arlette Hollister, Superintendent of the Iowa... (Des Moines, IA United States) - See all my reviews

What A Book the "Blue Ribbon Country Cookbook" by Diane Roupe is! The Iowa State Fair Food Department is the largest in the nation and we use Diane's "Blue Ribbon Country Cookbook" for resource material and information. The most important use is the diverse wealth of recipes it offers. It is a "know all-tell all recipe book. Large quantities are sold each year as more and more people discover its value. Diane is one of our top canning judges because of her expertise in modern safe canning methodology. We refer to the "Blue Ribbon Country Cookbook" many times during the fair.