As the state’s orchards and vineyards become heavy with fruit, three new Colorado cookbooks offer a recipe harvest.
The “2005 Colorado State Fair Who’s Cookin’ Cookbook” transports cooks to Pueblo, where the state’s most accomplished homemakers compete for titles like “Queen of the Kitchen.”
Editor Deborah Wallace and her faithful assistant Kristin Taylor chose 500 recipes from more than 1,000 for this fundraiser for fair programs.
The state fair book is $15 and available by calling 719-404-2080 or e-mailing debw.csf@cnip.net.
Not to be outdone, the Colorado Historical Society presents “More Across Colorado: More Than a Cookbook.” This collection is really two books in one, with recipes and stories from the state’s past. Editor Paulette Whitcomb and other volunteer cooks triple-tested each recipe.
If you order the book by the end of today, it’s $16 with tax and includes a new Colorado map. Order from the Colorado History Museum Store, 1300 Broadway, 303-866-4993. Books can be picked up at the museum Oct. 7 and 8. If you can’t wait, bookstores have them now for $21.95.
From the Western Slope comes “Celebrate Colorado,” a project of the Junior Service League of Grand Junction.
Kathleen Copeland, one of the volunteer editors of this 130-recipe collection illustrated with lush color photos of the Western Slope, says most of the recipes have 10 or 15 ingredients and take about 15 minutes or less to prepare.
“It’s a great book for students because it’s got some basic standbys, some great ‘foo-foo’ appetizers and lots of drink, alcoholic and non-,” says Copeland. “All the recipes are from the area, and everything is altitude-friendly for the Rocky Mountains.”
“Celebrate Colorado,” $28, will be in stores by mid-September. For information, call the cookbook line at 970-243-7790. The league’s website, jslgj.com. is under construction, and should be available by midmonth too.
These books help to define current Colorado cooking, and add another layer of flavor to the state’s culinary history.
Food editor Kristen Browning-Blas can be reached at 303-820-1440 or kbrowning@denverpost.com.
Zelmer Omohundro’s Apple Pudding
Jean Omohundro, 89, got this recipe from her mother, Zelmer, who was president of the Park Hill Methodist Church’s Ladies Aid, which started the 25-cent Wednesday night suppers in the gym to pay off the church building. “They used Mother’s recipes, and she would go to the farmer’s market in downtown Denver and buy that week’s ingredients. The ladies would come to the church and cook; Mother was always in the kitchen. After school on Wednesdays I’d go over with some of the girls and we’d set up the tables and serve coffee. When my brother, Edward Lee, was recuperating from an eye infection, he and Mother sat side by side and worked up the recipes into a cookbook. I have the original cookbook,” Jean Omohundro told Paulette Whitcomb in “More Across Colorado,” by the Colorado Historical Society. This recipe serves 6.
Ingredients
1 egg, beaten
3/4 cup sugar
1 teaspoon baking powder
2 tablespoons flour
Pinch of salt
1 teaspoon vanilla extract
1 cup chopped nut meats
1 large apple, chopped
Directions
Add sugar to beaten egg, and beat again.
Sift baking powder, flour and salt together. Add to egg and sugar, and beat again. Add vanilla, nuts and apple; beat again.
Grease an 8-inch square baking pan. Pour batter into pan. Bake at 350 degrees for 45 minutes.
Joretta’s Salsa Verde
Joretta Allen of Pueblo West was named Colorado State Fair Queen of the Kitchen in 1994 and 2000. This recipe from “2005 Colorado State Fair Who’s Cookin’ Cookbook” makes about 1 cup.
Ingredients
3 cloves garlic
3 tablespoons cilantro
1 small jalapeño, seeded
1/2 medium onion
6 tomatillos
2 tablespoons green pepper sauce (such as Tabasco)
1/2 teaspoon salt
Directions
Finely chop by hand first 5 ingredients. Mix in a bowl with green pepper sauce and salt, or put all ingredients in a food processor and process until finely chopped. This sauce will keep in the refrigerator 3-4 days.
Peach Salsa
This recipe was a winner at the Palisade Peach Festival contest. From “Celebrate Colorado,” by the Junior Service League of Grand Junction, this recipe makes 5 pints, or 20 half-cup servings.
Ingredients
10 medium peaches, peeled and chopped (2 1/2 to 3 pounds)
5 tomatoes, peeled and chopped
1 red onion, diced
1 red bell pepper, diced
3 large jalapeno chiles, seeded and minced
3 cloves garlic, crushed
1 1/2 tablespoons finely chopped
fresh cilantro
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon white vinegar
2 teaspoons Mexican seasoning blend
1/2 teaspoon (or more) salt
1/2 teaspoon cayenne pepper
1/2 teaspoon seasoned pepper
Directions
Combine peaches, tomatoes, onion, bell pepper, jalapenos, garlic, cilantro, lime juice, olive oil and vinegar in a large stockpot and mix well. Add Mexican seasoning, salt, cayenne pepper and seasoned pepper. Bring to a boil; simmer 5 minutes.
Ladle salsa into hot sterilized jars, leaving 1/2-inch head space; seal with 2-piece lids. Process in a boiling water bath for 15 minutes. Serve with chips or use to accompany poultry, pork or burgers.
