Category: baking

From My Kitchen to Yours: Comfort Food, Conversation and Living History Farms

Ever get an email that jumps out at you? It happened me to last July when one arrived with the subject line “Greetings from Living History Farms.” It was from my friend, Jim Dietz-Kilen, a former classmate from the Ag-Urban Leadership Initiative, and his note intrigued me.

“I have an idea for your consideration,” wrote Jim, who is the vice president of development for Living History Farms (LHF). “We are planning our annual gala, Farmstasia. We try to put together unique experience packages for our auction, with emphasis on agriculture/rural life and Iowa history. My idea is to build a package around you. While I am very open to other ideas, I wanted to run the following request by you:

• Would you be willing to donate a signed book? Any of your books would be wonderful, but I am partial to the Culinary History of Iowa.

• Would you also be willing to host a family at your farm to show them a bit of what your lives are like?

• Finally, would you be willing to serve these guests a meal selected from your book?

I know this is asking a lot, Darcy, but I have learned that you never know until you ask. And, as Wayne Gretzky said, ‘Every shot you don’t take is a miss.'”

By this point, I was already brainstorming menu ideas.

I’m a big fan of LHF, which welcomes between 100,000 and 110,000 each year. This interactive, 500-acre outdoor museum that tells the amazing 300+ year story of how Iowans transformed the fertile prairies of the Midwest into the most productive farmland in the world. As I wrote in this blog for Latham Hi-Tech Seeds, I love how LHF encourages people of all ages to explore Iowa’s rural heritage, including the 1700 Ioway village, the 1850 pioneer farm, the 1875 town of Walnut Hill and the 1900 horse-powered farm.

“All proceeds from Farmstasia go to keep fees low for our education programs, helping make it possible for kids from across the state to come here for school visits and participate in other educational experiences,” Jim continued.

Jim knows what is near and dear to my heart. Iowa agriculture. Books. Classic Iowa farm cooking. LHF. Giving back to the community. Without hesitating, I said yes.

Living History Farms Iowa

Cookstoves, corncobs and storytelling
LHF came into my life in a big way in the summer of 1995, when my college internship led me to the 1900 farm, Flynn mansion and veterinary clinic, where I served as a historical interpreter and looked the part in my Victorian-inspired dresses and bonnets.

That summer changed my life in so many ways. I met my husband through this experience. I also expanded my cooking skills. By the end of the summer, I knew how to light a cookstove with crumpled newspapers and corncobs. I could make homemade noodles with no problem. I could bake cookies in an oven with no temperature gauge, other than the feel of the heat on your hand. I could milk a Jersey cow by hand and churn the cream into butter. I could plan a meal and feed a threshing crew. I could even run a treadle sewing machine and sew my own apron.

Looking back, I was a prepper in training who can live off the grid if I have to.

While I don’t use all those skills today, some have served me well for years, especially the cooking skills, the historical knowledge I gained and the storytelling skills I learned. As a historical interpreter, I was not only working in the kitchen of the 1900 farm fixing a meal, but I interacted with guests. As I shared stories about Iowa farm life in the early 1900s, I learned the importance of listening. I’m still embarrassed when I misunderstood one guest who asked, “Is that a coal stove?” but I heard him say, “Is that a cold stove?” so I replied, “No, it’s a warm one!”

Planning a memorable menu
I was thinking of those experiences last Saturday, February 16, when I delivered on my promise to provide the Farmtasia winning bidders with an authentic Iowa farm meal inspired by my book. I had actually started cooking the night before and then got up early on Saturday morning so I’d get everything done on schedule and have time to visit with my guests.

They pulled in the driveway at my family’s Century Farm near Lake City right on time. It was an honor to host Dave Bubeck, a corn breeder at Corteva Agriscience™ in Johnston; his wife, Denise; and their friends Ben and Michelle Parlett, who also live in the Des Moines area. As we gathered around the table at noon, I served:

• Garden Vegetable Soup
• Homemade Beer Bread
• Iowa Ham Balls
• Glazed Meat Loaf
• Garlic Cheesy Smashed Potatoes
• Relish tray and coleslaw salad
• Homemade apple crisp with Haralson apples grown on our farm

There was something magical happened as we sat in that 100+plus-year-old kitchen, talking farming, food, travel and LHF. Seems like we covered everything, from how to talk about GMOs to what it’s like subscribing to a meal delivery service. Two and a half hours later, when my guests departed, we all agreed it was a great experience—the kind of story-worthy experience that LHF inspires. Even better, we’re staying in touch through social media and my e-newsletter.

And to think it all started with a simple email and a spirit of service. It reminds me of this quote from Orison Swett Marden, who founded SUCCESS magazine in 1897.
“We must give more in order to get more. It is the generous giving of ourselves that produces the generous harvest.”

Let’s get cooking
If you’d like to create a taste of our classic Iowa farm dinner, here are some of my favorite recipes:

Hearty Homemade Vegetable Soup

Hearty Homemade Vegetable Soup

Hearty Garden Vegetable Soup
I shared this tasty recipe in one my my monthly diary entries in 2018 for the Iowa Food and Family Project

1 tablespoon olive oil
8 medium carrots, sliced
3 large onions, chopped
5 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 can (15 ounces) corn, or 2 cups fresh sweet corn
1 can (28 ounces) diced tomatoes, undrained
2 bay leaves
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 tablespoon seasoning salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
7 cups water
1 teaspoon Worcestershire sauce
4 cups V8 vegetable juice

In a stockpot, heat oil over medium-high heat; sauté carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaves.

Best Beer Bread

Best Beer Bread

Best Beer Bread
2 cups self-rising flour
2 1 / 2 tablespoons sugar
1 12-ounce can of beer

Mix all ingredients together. Pour batter into a greased loaf pan. Bake at 350 degrees for 45 to 50 minutes.





Iowa Ham Balls

Iowa Ham Balls

Iowa Ham Balls
This tasty, classic recipe comes from my friend Val Plagge, who is a wonderful farm cook.

2.5 pounds ham
2 eggs
1 1/2 cups graham cracker crumbs
1 cup milk
1 can tomato soup
3/4 cup brown sugar
1/4 cup white vinegar
1 teaspoon ground mustard

With a food processor, grind ham into small, chopped pieces (or buy ham loaf mix from local grocery store or butcher. This mix usually contains ham and ground pork, and sometimes ground beef, too). Add eggs, graham cracker crumbs and milk. Mix together with your hands, and form fist-sized ham balls. (If the mixture seems a little dry, add 1/4 cup of milk at a time, up to 1 1/2 cups of milk total.) Place ham balls in a greased 9-inch by 13-inch pan. They fit nicely three across and five down.

Mix soup, brown sugar, vinegar and mustard until smooth. Drizzle glaze over the ham balls for the classic ham ball sauce. (Or, if you’re in a rush, drizzle your favorite barbecue sauce over the ham balls.) Bake at 350 Fahrenheit for 1 hour. Yield: 13-15 ham balls

Note: These ham balls freeze well and can be warmed up in a slow cooker, if desired. Ham balls are the perfect Iowa potluck treat!

Cheesy Garlic Mashers
Taking a twist on classic mashed potatoes, this recipe is loaded with flavor and offers the perfect comfort food.

Red Bliss or Yukon gold potatoes (use about one potato per person, although this will depend on the size of the potatoes)
6 garlic cloves (can use less, if you prefer)
Butter, 1 / 2 stick
Cream (use enough to give mashed potatoes the consistency you prefer)
1 carton sour cream (can substitute one carton of chip dip, if you prefer)
1 / 2 cup to 1 cup of Cheddar cheese
Seasoning salt and pepper, to taste
Chives, chopped
Bacon, 2 to 3 slices, fried

Boil potatoes in salted water with peeled, whole garlic cloves. When potatoes are done cooking, drain potatoes and garlic and place in a bowl with butter and cream. Mash together. Add more cream, if necessary, to achieve the consistency you prefer. Mix in sour cream and cheddar cheese. Season to taste with seasoning salt and pepper. Garnish with chopped chives and real bacon bits.


Glazed Meatloaf

Glazed Meatloaf

Darcy’s Best Brown-Sugar Meatloaf
This recipe was inspired by the meatloaf that caterers prepared on the set in Iowa for the filming for “The Bridges of Madison County.” This is the only meatloaf recipe you’ll ever need!

1 pound ground beef
1 pound ground pork or ground turkey
1 cup herb-seasoned stuffing mix
1 onion, chopped
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1 teaspoon nutmeg
2 large eggs, lightly beaten
3 / 4 cup milk
2 tablespoons barbecue sauce
1 / 4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard

Combine beef, pork or turkey, stuffing mix, onion, salt, pepper and nutmeg. In a separate bowl, beat eggs, milk, and barbecue sauce. Add to meat mixture, mixing well. Press into a meatloaf pan sprayed with non-stick cooking spray.

Combine ketchup, brown sugar, and mustard; spread over top of meat loaf. Bake, uncovered, at 350 degrees F for 1 hour and 30 minutes or until a thermometer inserted in the center of the loaf registers 160 degrees. Yield: 6 servings


Haralson apple photo from Jung Seed

Haralson apple photo from Jung Seed

Farm-Fresh Apple Crisp with Whipped Cream
If you have the chance to visit a local apple orchard, pick up some Haralson apples, if they are available. We grow Haralsons on our farm, and their sweet-tart flavor works perfectly in apple pies and apple crisps. 

Fruit Filling:
6 baking apples, peeled, cored and cut into wedges
1 tablespoon lemon juice
1 / 2 cup sugar
2 tablespoons flour (maybe need more, depending on how juicy the apples are)

Crumb topping: 
1 1 / 4 cups flour
1 / 2 cup rolled oats
1 / 2 cup light brown sugar
1 / 2 teaspoon ground cinnamon
1 / 4 teaspoon salt
12 tablespoons butter (1 1/2 sticks), cut into small pieces

Preheat the oven to 350 degrees Fahrenheit.

For the fruit filling:
In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.

For the topping:
In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a pastry blender, work the butter into the flour mixture just until mixture comes together and pea-sized clumps form.

Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisp warm with vanilla bean ice cream or fresh whipped cream, if desired.

To make whipped cream, pour 1 cup of whipping cream into metal bowl on stand mixer. (Chill the bowl and whip attachment in the refrigerator first.) Begin mixing on high speed. As the cream starts to form into whipped cream, add powdered sugar a tablespoon at a time, until you achieve the sweetness you desire. Continue mixing on high until the mixture looks like thick whipped cream. Serve with apple crisp.

Want more?
Thanks for stopping by. I invite you to read more of my blog posts if you value intriguing Iowa stories and history, along with Iowa food, agriculture updates, recipes and tips to make you a better communicator.

If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page, or click here. Feel free to share this with friends and colleagues who might be interested, too.

Also, if you or someone you know could use my writing services (I’m not only Iowa’s storyteller, but a professionally-trained journalist with 20 years of experience), let’s talk. I work with businesses and organizations within Iowa and across the country to unleash the power of great storytelling to define their brand and connect with their audience through clear, compelling blog posts, articles, news releases, feature stories, newsletter articles, social media, video scripts, and photography. Learn more at, or e-mail me at 

If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.

Let’s stay in touch. I’m at, and

Talk to you soon!


@Copyright 2019 Darcy Maulsby & Co.  Blog posts may only be reprinted with permission from Darcy Maulsby. 

Mediterranean Delights: Iowa Ag Influences Syrian-Lebanese Church Dinner

Call it controlled chaos. Anyone who has ever helped with a church fundraising dinner knows just how hectic, harried and fun it can be to work together to prepare the meals. That’s especially true at St. Thomas Orthodox Church in Sioux City.

“It’s a lot of work and requires all hands on deck,” said Erica Stickney, a chairperson who helps coordinate St. Thomas’s popular Syrian-Lebanese dinner, which was held on Sept. 10 this year.

“While it can get a little frustrating at times when things get really busy and the kitchen’s hot, you remember that it’s about friendship and love, including love for God and the community.”

Sioux City Orthodox Church Iowa

St. Thomas Orthodox Church has served the Sioux City community since 1916.

Homemade dinners at this year’s Syrian-Lebanese dinner, which was served from 12:30 p.m. to 6 p.m., cost $13 each, with a portion of the proceeds going to The Warming Shelter, a non-profit charity in Sioux City. While this year’s menu served plenty of Mediterranean favorites, many had a Midwestern twist. “Traditionally the meat would have been lamb, but we use beef, because we’re in Iowa,” Stickney said.

The menu included:

• Kibby (or kibbeh). This tasty meatloaf is made with lean ground beef and cracked bulgur wheat, seasoned with cinnamon and allspice.

• Yabrah. Much like cabbage rolls, yabrah includes cabbage leaves that are rolled and stuffed with a spiced blend of beef, rice and tomatoes. “We rolled 5,515 of these this year,” said Sue Stevens of Sioux City. “It’s rewarding to hear our guests say the cabbage rolls are perfect.”

• Lubee. This simple, yet satisfying side dish, features green beans in a tomato and meat sauce.

• Ruz. This Syrian favorite includes buttery white rice accented with tiny orzo pastas.

• Salata. This Syrian salad is enhanced with the church’s special dressing made of oil, vinegar, lemon juice and seasonings.

• Talamee. These big, round loaves of Syrian bread are indescribably tasty, report church members.

• Baklawa. Sometimes called baklava, this classic Mediterranean dessert is made with phyllo pastry dough, butter, and walnuts in a sweet syrup.

 Syrian-Lebanese church dinner Iowa

A steady stream of people stopped by St. Thomas Orthodox Church in Sioux City in September 2017 for the popular Syrian-Lebanese dinner.

St. Thomas’s popular Syrian-Lebanese dinner

Erica Stickney, a chairperson who helps coordinate St. Thomas’s popular Syrian-Lebanese dinner in Sioux City, dished up countless carryout dinners.

Diverse influences create beloved traditions
While St. Thomas is located in the heart of Sioux City, the parish’s heritage, much like its dinner specialties, reflects a mix of Mediterranean and Midwestern influences. The church was founded in 1916 to serve the needs of Arab Christian immigrants, many of whom came to the area to work in the Sioux City Stockyards or local meatpacking plants. Today’s members embody a diverse background of Mediterranean, Russian, Serbian and Romanian heritage.

“Historically, Sioux City has been very welcoming and accepting of newcomers,” said Father Lucas Rice, who has served the St. Thomas parish more than six years. “When I came here, I was also blown away by how much the people of Siouxland love the St. Thomas church dinner.”

While no one’s sure exactly how long St. Thomas’s congregation has been hosting the dinner (anywhere from 50 years to nearly 80 years, depending on who you ask), there’s no doubt that people mourned the loss of the dinner when the church discontinued it for a few years.

“We hadn’t hosted the dinner in three years, because our church demographics were changing and the older generation was stepping down,” said Stickney, who noted that previous generations cooked without recipes and made their own phyllo dough. “The younger generation had to decide the next steps, and we decided to carry on the tradition.”

Before the older generation retired, younger cooks in the church worked side by side with the experienced cooks so they could observe each step of the process. “We would stop them as they added ingredients so we could determine the measurements and write the recipes,” Stevens said. “While we follow the recipes, we taste the food as we prepare it to make sure it’s right.”

Church members prepared to serve 1,400 dinners on Sept. 10. The process started three weeks before the dinner. “We begin by clarifying the butter,” said Stickney, who noted that 236 pounds of butter are used to prepare the cookies, rice and more. “Clarified butter has the milk solids removed and influences the taste and look of the food.”

The bread is baked on the Saturday right before the dinner, and the rest of the dishes are prepared fresh the day of the church dinner. “I love to come back for this dinner,” said Rick Stevens of Lincoln, Nebraska, whose family has been part of the St. Thomas parish for generations. “This is home.”

St. Thomas Orthodox Church Syrian-Lebanese dinner

It’s all hands on deck in the basement kitchen at the St. Thomas Orthodox Church Syrian-Lebanese dinner and bake sale in Sioux City.

Clarified Butter
Slowly melt butter in pan on low heat. Be careful not to boil. When butter is completely melted, carefully skim all of the milk fat from the top and discard fat. The result is pure gold butter. This is used in most Arab recipes.

Ghraybeh (Lebanese Butter Cookies)
1 cup clarified butter
1 cup powdered sugar
2 cups flour

With hand mixer, whip butter until creamy pale and fluffy. Add sugar, and mix until fluffy. Using a large rubber spatula, blend in flour a little at a time.

Roll dough into balls and place on cookie sheet. Press to flatten. Work quickly so dough doesn’t get too soft. Bake in preheated oven (300 degrees) until cookies are firm, 10 to 12 minutes. Don’t let cookies get brown. Remove cookies from pan and let cool.


Homemade baklawa (baklava)

Homemade baklawa (baklava) is always in demand at the St. Thomas Orthodox Church Syrian-Lebanese dinner and bake sale.

Baklawa (also known as Baklava)
4 cups finely chopped walnuts
2 cups clarified butter-melted
1/8 cup granulated sugar
2 packages phyllo dough (20 sheets per package)

Combine walnuts with sugar and 1/4 cup butter so mixture forms a ball when squeezed in your hand.

Grease a large baking sheet with butter. Place one package of phyllo carefully on to baking sheet. Spread walnut mixture on top evenly. Carefully place second package of phyllo
on top of walnut mixture. Carefully take off top five layers of phyllo.

Butter the top layer of phyllo dough on the pan, and then place a single layer of phyllo on top of buttered layer. Repeat until all lawyers are back on to pan. Put butter on top layer. Cut into diamond shapes.

Bake in preheated, 375-degree oven for 25 minutes. Remove from oven. Pour a little butter on the top evenly. Place pan back into the oven for another 20 minutes or so, until the baklawa is golden brown.

Remove pan from oven and place on cooling rack. Immediately pour syrup mix (see recipe below) evenly on top of entire pan. Let pan sit for one day. Allow syrup to soak through the entire dessert. You may want to re-cut baklawa before removing from pan.

Syrup for Baklawa
2 1/2 cups granulated sugar
1 1/2 cups water
1 tablespoon lemon juice

In a pan, heat water and sugar until boiling. Once mixture starts to boil, add the lemon juice. Cook for another 15 minutes until the syrup starts to thicken. Remove pan from heat, and set aside to cool.

phyllo dough

Previous generations of church members made their own phyllo dough at St. Thomas Orthodox Church in Sioux City, Iowa.

Barazek (Sesame Cookies)
1 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
3 tablespoons pistachios chopped
1 egg white
3 tablespoons sesame seeds

Preheat oven to 350 degrees. Cream butter and sugar with electric mixer until light and fluffy. Add egg and vanilla, continue beating. In separate bowl, mix flour, salt and baking powder. Stir flour mixture gradually into butter mix, alternating with milk.

Knead dough on lightly floured surface. Divide dough into two parts. Roll each piece into a circle, and cut into rounds. Place pistachios on a cookie sheet; spread evenly. Place dough rounds on top of pistachios, and press lightly. Beat the egg bite and then brush the tops of cookies. Sprinkle with sesame seeds. Bake about 15 minutes, or until golden brown.

Ruz Syrian buttery white rice

Ruz (a Syrian favorite of buttery white rice accented with tiny orzo pastas) is cooked in large quantities at the St. Thomas Orthodox Church Syrian-Lebanese dinner.


Want more?
Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator.

If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.

Let’s stay in touch. I’m at, and

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

Let’s Have an Iowa Potluck with a Side of History!

Dubuque is home to some of Iowa’s most distinctive culinary traditions, from turkey dressing sandwiches to the memorable meals served at the iconic Hotel Julien Dubuque. We’re going to be eating up all this local flavor at a potluck on Sept. 7 at the Carnegie-Stout Public Library in Dubuque, starting at 5:30 p.m., followed by my “Culinary History of Iowa” program—and you’re invited!

Click here for all the details.

In meantime, here’s a sample of some classic Dubuque recipes to tempt you.  These recipes come from a variety of sources, including two cookbooks (including The Flavor of Dubuque and Another Flavor of Dubuque) compiled by The Women’s Auxiliary of the Dubuque Symphony Orchestra. Not only do those cookbooks include tried-and-true local recipes, but they feature many photos of local landmarks. The third cookbook (Cedar Ridge Farm Recipes) appears to have been a collection of family recipes, and librarian Sarah Smith isn’t sure how it came to be in the Carnegie-Stout’s collection, but it’s charming.

Thanks, Sarah, for sharing these recipes and offering us a true taste of Dubuque!

One more thing–if you’re in Dubuque, stop by Cremer’s Grocery, a Dubuque classic since 1948, for their famous turkey dressing sandwiches and other goodies! Also, here are some fun facts about Dubuque, an All-American City that’s truly a “Masterpiece on the Mississippi:”

Dubuque Iowa

Source: American Realty

The Flavor of Dubuque (published 1971)

Page 26
Derby Grange Steak. The present owners of what was the main farmstead in the area west of Dubuque long known as Derby Grange found this recipe behind an old picture of President Harding left by the previous owners. Cut 1 thick round steak into 1-inch pieces. Pound very thin and sprinkle with flour, salt, pepper, a little cumin and dill. Poud again and brown pieces on both sides in a little butter or other fat. Place in baking dish and pour over 1 cup tomato sauce. Bake, covered, at 300 degrees for 1 hour. Serves 7. Can be frozen. -Joan Mulgrew

A Dubuque original –24-Hour Cabbage Salad

Page 74
Dubuque 24-Hour Cabbage Salad. Dubuque was given credit for this recipe in a statewide newspaper story which featured foods enjoyed by Dubuque boaters who spend as much time as possible on “the best part of the Mississippi” in the golden days of summer. The salad should be refrigerated at least 24 hours before using. It will stay crisp for a long time. For the dressing combine 1 tablespoon unflavored gelatin and 1/4 cup cold water; let stand to soften. Heat together 1 cup vinegar and 1 1/2 cups sugar until sugar is dissolved. Add 1 teaspoon celery seed, 1 teaspoon salt, 1/4 teaspoon pepper and 1 cup salad oil. Combine 6 to 8 cups shredded cabbage, 2 shredded carrots, 1 grated onion and 2 green peppers, grated. Toss with enough dressing to moisten and refrigerate 24 hours. Remainder of dressing will keep in refrigerator for weeks. -Mrs. Joseph S. Mattes

More recipes from Dubuque, Iowa

Another Flavor of Dubuque (published 1983)
Page 70
Welsh Rarebit. Shred 1/2 pound Cheddar cheese, put in double boiler and let melt slowly over hot water. Keep water below boiling point. Add 1/4 teaspoon dry mustard, paprika, salt and a few dashes cayenne pepper. Stir in 1 cup milk or cream and 1 teaspoon Worcestershire sauce. Mixture should be smooth and velvety. Serve on hot buttered toast. Strips of bacon are especially good over this.

Welsh Rarebit became a traditional Sunday night supper in the girls’ boarding school at Sinsinawa Mound (this is technically across the river in Wisconsin, but many of the students would have been from Dubuque.) The recipe’s simplicity and flexibility accommodated the varying number of returning students each Sunday night. It was sometimes served over tomatoes or ham. -Bette F. Schmid

Page 156
Dubuque Symphony Orchestra Auxiliary English Toffee. This delicious toffee was sold at the 1981 Designer Showcase, and the Auxillary has had many, many requests for the recipe. Line cookie sheet with foil. In heavy pan mix 1 cup sugar, 1/2 pound butter, 1/4 cup water, 1/4 teaspoon salt, 1/2 teaspoon vanilla and 1 cup chopped pecans. Cook quickly over medium high heat, stirring constantly, to a rolling boil. Cook to hard crack stage, 300 degrees on candy thermometer. Pour on cookie sheet. Cool and break into pieces. Store in air tight container. Do not freeze, refrigerate or make substitutions in recipe. -Mary Stauffer

Cedar Ridge Farm Recipes by Rita Tarnutzer Montgomery (published 1999)

Page 69
Chocolate Chip Cookies (Monster Cookies)
1/2 cup margarine
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
1 cup oatmeal
1 cup corn flakes
2+ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces chocolate chips

Bake for 10-12 minutes at 350 degrees.

NOTE from Rita: For Monster Cookies, form into 5 oz. balls and flatten into 7-inch diameter circles, two to a cookie sheet. Bake for about 14 minutes at 350 degrees. Makes 8 cookies.

In 1976, when Al had his first antique shop, on 16th and Central Ave., he had a huge glass cookie jar. His idea was to display a couple of really big cookies in it. Everyone wanted to buy them! So, I began baking these monster cookies, 32 at a time and selling them for twenty-five cents each. (They cost twelve cents each to make.) I couldn’t keep up with the demand, so he raised the price to thirty-five cents and still they sold. School kids stopped on their way home from school and bought a cookie to share!

Page 159
Turkey & Dressing Sandwiches
from Janet Duscher, 12/88

Bake in a covered roaster until meat falls from bones: 1 – 12 lb. turkey
Remove meat from bones and chop.
Cook together:
1 1/2 cups cooking juices
3/4 cup margarine
2 1/2 cups chopped celery
3 medium onions, chopped
2 tablespoons sage
2 teaspoons poultry seasoning
1 – 1 ½-ounce package dry onion soup mix
1 – 10 3/4 ounces cream of chicken soup

Cube: 2 loaves of day-old bread (about 6 quarts)

Stir together bread cubes, juices with vegetables and seasonings and turkey.
Bake in a greased pan at 350 degrees until heated thoroughly, about one hour.
Serve hot in buns.

Want more?
Thanks for stopping by.  I invite you to read more of my blog posts if you want more more intriguing Iowa stories and history, along with Iowa food, recipes and tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Feel free to share this information with friends and colleagues who might be interested, too.

If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.

Let’s stay in touch. I’m at, and

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

About me:
Some people know me as Darcy Dougherty Maulsby, while others call me Yettergirl. I grew up on a Century Farm between Lake City and Yetter and am proud to call Calhoun County, Iowa, home. I’m an author, writer, marketer, business owner and entrepreneur who specializes in agriculture.  Learn more at 

Leftover Ham? Make This Amazing Crustless Spinach and Ham Quiche

A ham for Easter dinner has been a tradition in my family for as long as I can remember.  It’s no wonder, since I grew up on a farrow-to-finish hog farm in Calhoun County, Iowa. Ever wonder why ham became an Easter tradition?

In the days before refrigeration, hogs were harvested in the fall. The hams were preserved by curing (salting and/or smoking). This process took a long time, and the first hams were ready to eat in the spring. Ham, then, was a natural choice for the Easter celebration.

The National Pork Board recently conducted a Ham Research Study (wouldn’t you love that job?) and found that that 69 percent of Americans served ham for Easter dinner in 2016. Also, 55 percent of consumers enjoy ham as an everyday meal. I’m certainly one of them.

If you have leftover ham this Easter, why not power up your next meal with my Crustless Quiche? This recipe is incredibly simple, flavorful and packed with veggies and protein. What more could you ask for?

Crustless Spinach and Ham Quiche
1 tablespoon olive oil
1 cup chopped onion
1 cup sliced fresh mushrooms (or 2 cans sliced mushrooms)
Diced red and orange peppers, if desired
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup chopped, fully cooked ham
5 large eggs
3 cups shredded Cheddar or Monterey Jack cheese
1/8 teaspoon fresh-ground pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. Yield: 8 servings. Enjoy!

Want more Iowa culture and history?
Read more of my blog posts if you want more Iowa stories, history and recipes, as well as tips to make you a better communicator.

If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

Cooking with Iowa’s Radio Homemakers

Long before there was Martha Stewart, there were KMA’s radio homemakers. These creative, talented ladies from southwest Iowa revolutionized women’s roles far beyond their humble farm kitchens starting in the 1920s. As they delighted Midwestern audiences by sharing their favorite recipes and providing down-home, daily visits with their radio friends, some of the women also became successful entrepreneurs along the way.

Their story begins in the early 1920s with the debut of a fabulous new invention called radio. In 1925, when a local businessman named Earl May began broadcasting KMA Radio-960 from Shenandoah, Iowa, to promote his seed and garden business. The station gained a following by airing practical information designed to help with the day-to-day life in Midwestern farm kitchens.

Before long, KMA was a trusted friend throughout the wide listening area, offering inspiration, companionship, and all manners of domestic counsel. The power of this connection can’t be understated when you consider the era—a time when farm wives were much more isolated than today due to poor roads, limited social opportunities and long days filled with endless chores.

A roster of personable, lively women who quickly became known as the KMA Radio Homemakers hosted KMA’s daily radio programs, including the Home Hour, the Stitch and Chat Club, and the KMA Party Line, while live cooking demonstrations drew thousands to the KMA auditorium in Shenandoah.

Evelyn Birkby was one of the beloved radio homemakers from southwest Iowa.

Broadcasts reached across the Midwest
The radio homemakers’ history is also linked to Earl May’s local competitor, Henry Field, another nursery and garden entrepreneur who seized on the power of radio to help expand his business. Field recruited family members to go on the air, including his sister, Leanna Field Driftmier, who began broadcasting “The Mother’s Hour,” which became “Kitchen Klatter.” Without any training, Leanna sat down at the microphone and just started talking about her home, family, recipes, household tips, advice for child- rearing and whatever news seemed worth sharing during the afternoon show.

In 1930, Leanna broke her back in a car accident but wanted to continue her show, despite her injuries. The radio equipment was brought to her home, and she broadcast from her bed and later from her kitchen table. The show became so popular amongst listeners that it was eventually was broadcast in six Midwestern states.
Neighboring on the air

As the radio homemakers’ concept gained momentum, local farm women like Evelyn Birkby began broadcasting from their kitchens in the 1950s. In her show “Down a Country Lane” on KMA Radio, Birkby would discuss her family and share snippets from her daily life, as well as offer suggestions for making the home a more pleasant place to live. Birkby called this phenomenon “neighboring on the air,” and it met a vital need when farm life could often be isolating.

Fans would follow the doings of favorite homemakers for years, tuning in each day the same way they’d listen to episodes of radio soap operas. Of course, recipes figured prominently in the broadcasts, with old-fashioned, Midwestern fare focused on meat and potatoes, hearty casseroles, cakes, pies, cookies and more.
Kitchen Klatter became home-grown success

Through the years, a line of Kitchen Klatter products (including food flavorings, bleach and more) was developed and sold over the radio by broadcasters like Leanna Driftmier. In addition, a monthly Kitchen Klatter magazine was circulated to thousands of Midwestern readers who enjoyed the articles, letters and recipes like Company Ham and Potatoes, Emerald Mint Sauce (made from Kitchen Klatter Mint Flavoring), Mary’s Pineapple Pie and Grandma’s Oatmeal Cookies. The Kitchen Klatter enterprise and the radio homemakers endured for a number of years, with some of the broadcasts lasting until the 1990s.

Recipes preserve a taste of Iowa history

In 1991, Evelyn Birkby published the fascinating book “Neighboring on the Air,” where you can almost hear the voices of the KMA homemakers while you get a taste of their philosophy of life and sample their recipes. You can learn how to make hearty Midwestern fare ranging from Sour Cream Apple Pie from Florence Falk, “The Farmer’s Wife,” to Six-Layer Washday Dinner from Doris Murphy, who took to the air in 1949 with her “Party Line” broadcast.

You’ll get a sense what a grueling schedule the radio homemakers often endured as they broadcast radio shows out of their kitchen while their own family life went on about them. These ladies also knew the needs and interests of their audience, because they, too, were well acquainted with hard work, hard times and making do.

Through it all, the radio homemakers were Martha Stewart and Dear Abby all rolled into one as they shared news about their children, home beautification tips and their trusted recipes. Thousands of devoted listeners depended on them for weekly entertainment, information, humor and continuity. These listeners considered the radio homemakers a valued part of their lives, which is reflected in the longevity of the radio shows. The radio homemakers’ remarkable contributions are an enduring legacy to power of Iowa farm women and add unforgettable flavor to Iowa’s rich culinary heritage.

Six-Layer Washday Dinner
Like today’s busy working women, Iowa’s radio homemakers like Doris Murphy knew the value of being able to put a hearty, nutritious meal on the table without a lot of fuss. No doubt her recipe featured home-grown and home-canned vegetables.

2 cups hamburger
1 small onion, chopped
2 cups diced potatoes, raw
½ cup uncooked rice
1 cup sweet peppers, cut fine
1 cup diced carrots, raw
1 pint tomatoes

Brown hamburger and onion together. Combine meat, onion, potatoes, rice, peppers, carrots and tomatoes. Season with salt and pepper. Cover with water. Cook 2 hours in 350-degree oven.


Want more Iowa culture and history?
Read more of my blog posts if you want more Iowa stories, history and recipes, as well as tips to make you a better communicator.

If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

Celebrating Pi Day in Iowa with Old-Fashioned Chicken Pot Pie

As a food writer, here’s my foolproof equation: Pi Day (3/14) + old-fashioned chicken pot pie = true Iowa comfort food. Foodies like me aren’t nearly as concerned about the ratio of the circumference of a circle to its diameter (which is approximately 3.14159), UNLESS that pie is either a sweet or savory creation. Check out my recipe for Old-Fashioned Chicken Pot Pie (it’s what’s on the menu for lunch at the farm today!), including a recipe for the easiest—and tastiest—homemade pie crust.

I tip my hat to my friend Marlene (Lasher) Glasnapp of Lytton, Iowa, for the fantastic, lard-based pie crust recipe I’ve included below the pot-pie recipe. When you compare notes with an experienced farm cook like Marlene, don’t be surprised if you find new ways to break the “rules” of pie baking outlined in the cookbooks.

“I don’t use ice water when I make my pie crusts, and I prefer old-fashioned enameled pie tins to other types of pie dishes,” says Marelene, who grew up on a farm near Lake City and lives with her husband, Roger, on their farm south of Lytton. “Basically, I try to keep things as simple as possible.”

That includes sticking with tried-and-true favorites, such as her mother’s flavorful lard pie crust recipe, which Marlene has relied on for more than 60 years. I love this pie crust for three big reasons, including 1) it’s so easy, 2) it tastes great, and 3) lard-based crusts are one of the most forgiving, easy-to-work with pie pastries I’ve encountered.

Enough talk–let’s cook!

Old-Fashioned Chicken Pot Pie
This recipe is hearty, filling and makes enough for two 9-inch pot pies. If you’re not feeding a crowd, this freezes well.

2 cups diced potatoes
2 cups sliced carrots
1 cup butter
1 cup chopped onion
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 to 4 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen green beans
1 cup whole-kernel corn
Pie crust (either 2 packages of refrigerated pie pastry or homemade pie crust—see recipe below)

Preheat oven to 425 degrees Fahrenheit. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. (I save the vegetable broth for future cooking adventures.)

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, green beans, corn and potato mixture; remove from heat.

Roll out your homemade pie crust, and cut the dough into a circle big enough to cover your pie plate. OR, unroll a pre-made pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).

World’s Best Pie Crust
For more than 60 years, my friend Marlene Glasnapp has relied on this classic Iowa recipe, which yields up to 6 crusts per batch.

5 cups flour
1 teaspoon salt
1 pound lard
1 cup water

Combine flour and salt. Cut lard into the flour mixture. Add water, a little at a time, mixing quickly and evenly until dough just holds together in a ball. Divide dough for six crusts. (The crusts can be frozen for later use, and Marlene often rolls hers out before freezing.)

Shakespeare Club Maintains 123 Years of Good Taste in Small-Town Iowa

While one of Lake City’s oldest clubs likely wouldn’t have had any farm women for members when the group formed the 1890s, a farm wife (who is also my mom) is now the club’s president and has belonged to the group longer than any other member.

Jan Dougherty, Shakespeare Club president

“This was originally a very formal club where the ladies in town served white-tablecloth-style dinners and used their good china and silverware,” said Jan Dougherty of Lake City, president, who joined the Shakespeare Club in 1972. “Now we’re much more relaxed and just like to have fun.”

Part of the fun involves cooking classes, preparing homemade treats for the “lunch” following the meeting and sharing recipes. The group has visited Sweet Things Bakery in Lake City and recently enjoyed a cooking class taught by Robin Qualy of Lake City, who runs La Casa Cuisine and teaches people how to make homemade pasta and more.

“I like the camaraderie and enjoy getting to know people better through Shakespeare Club,” said Pam Feld of Lake City, who joined the group a few years ago.

Organized in 1894, the Shakespeare Club holds the honor of being the second oldest club in Lake City. It was organized by four young women interested in their social and intellectual advancement. Programs were arranged to study the lives and works of famous authors, although the greater part of each year was devoted to the works of Shakespeare. Later, the programs were diversified to include the study of music and the arts, as well as the cultures of Europe and South America.

During World War 1, Shakespeare Club members held benefit teas and auctions to raise money for the Red Cross. In the 1920s, a three-day celebration was held to commemorate the club’s silver anniversary. Parties, picnics, and a presentation of a picture to the library were part of the festivities. “The Shakespeare Club is famous for doing things right,” quoted the Lake City Graphic newspaper in 1923.

Through the years, club members have been instrumental in supporting the progress of schools and the local library, as well as civic improvements. As it has for years, the group continues to meet in members’ homes, and each meeting includes a program or special activity and ends with a luncheon.

“I like meeting in people’s homes,” said Pat Albright of Lake City. “It’s a comfortable feeling where we can be ourselves and enjoy each other’s company.”

Members of Lake City’s Shakespeare Club enjoy homemade food and lots of laughs during this holiday celebration at Jan McClue’s home.

This also appeals to Jan McClue, who hosted the group’s 2016 Christmas party at her home near Lanesboro. “I like that we’re a group for fun, and I enjoy the interesting outings we go on around the area.”

One of the group’s favorite destinations is Studio Fusion in Fort Dodge, where members design their own glass picture frames, dishes, jewelry and more.  No matter where they meet, however, snacks and homemade treats are always on the agenda. “Good food has always been part of Shakespeare Club, and I think it’s neat the club has lasted all these years,” Dougherty said. “Our motto could be, ‘We don’t meet if we don’t eat.’”

Darcy’s Corn Tortellini

Healthy Tortellini Corn Chowder

Smoky bacon combines with tender cheese tortellini for a creamy and comforting take on the usual corn chowder, which is one of my favorite soup recipes. I served it at the Shakespeare Club’s 2016 Christmas party at Jan McClue’s home near Lanesboro. 

5 slices bacon
1 large onion, chopped
2 ribs celery, chopped
1 cup red, orange, yellow peppers, diced
2 cups fresh, canned or frozen corn kernels (about one and a half cans of canned corn)
2 cups chicken broth
1 cup sliced carrots
⅓ c unbleached or all-purpose flour or Wondra flour
3 cups 1% milk
⅓ cup chopped fresh basil, or 1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon fresh ground pepper
8 ounces low-fat fresh or frozen cheese tortellini, cooked and drained
1 cup frozen green beans
1 to 2 cups diced ham, optional

Set a Dutch oven over medium heat. Add the bacon. Cook for 1 minute, or until it releases some of its moisture. Add the onion, celery, and bell peppers. Cook for 5 minutes, or until the vegetables are soft. Add the corn, broth and carrots. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes.

Place the flour in a medium bowl. Gradually add the milk, whisking until smooth. Pour mixture into the Dutch oven. Stir until well-blended. Add the basil, salt and pepper. Cook, stirring occasionally, for 3 minutes, or until the soup thickens. Add the tortellini, green beans and ham, if desired. Cook for 2 minutes, or until heated through.

Jan McClue’s Beef Dill Dip

Beef Dill Dip
This tasty dip from Jan McClue is simple to make and can be served with bagel wedges or crackers. 

1 16-ounce carton sour cream
2 tablespoons parsley
2 teaspoons Accent seasoning
2 packages dried beef, chopped
1 1 / 2 cup Miracle Whip
2 teaspoons dill weed
1 medium onion, finely chopped

Mix all ingredients together. Serve with crackers or bagel wedges.



Cheesy Artichoke Dip
This three-ingredient appetizer from Jan Dougherty of Lake City takes only minutes to make.

1 package cream cheese
1 can artichoke hearts, drained
2 cups shredded mozzarella cheese

Combine all ingredients. Bake at 350 degrees, or until top of the dip lightly browns.

Celebration Slush is oh-so-tasty!

Celebration Slush
This simple slush from Jan McClue, a Shakespeare Club member who lives on a farm near Lanesboro, makes any party more festive.

12 ounces frozen lemonade
12 ounces frozen limeade
1 1 /2 quarts cranberry-apple juice
1 / 2 cup granulated sugar
2 cups strawberry schnapps
2 cups water

Combine all ingredients and freeze in a plastic container, like an ice cream bucket. To serve, add a splash of lemon-lime soda pop, raspberry vodka or strawberry daiquiri.








Taco Soup
This flavorful soup from Marie Schwarm of Lake City is sure to please on a cold winter day.

1 pound of ground beef (cooked and drained)
1 can of corn 1 can great northern beans
1 can black beans
1 can red beans
1 medium size can of diced tomatoes
1 packet of Hidden Valley dressing mix
1 packet of taco seasoning
1 cup of water
Tortilla chips
Sour cream
Shredded cheese
Combine all ingredients in crockpot (do not drain the beans) except tortilla chips, sour cream and cheese.  Cook on low for 6 to 8 hours. Serve with chips, sour cream and cheese. To spice up the soup, add a small can of diced green peppers.

Chili Bean Salad

This fresh, healthy recipe comes from Sharon Richardson of Lake City.

1 15-ounce can chili beans, heated Chopped tomatoes
Fresh spinach or lettuce, chopped
Corn chips

Make a bed of fresh spinach or chopped lettuce on plate. Top with chopped tomatoes and chili beans that have been heated. Top with crushed corn chips.


This luscious, rich dessert is a sweet symphony of creamy goodness.

Peanut Butter Dessert
This creamy, sweet Peanut Butter Dessert from Shakespeare Club member Pam Feld of Lake City offers an enticing ending for any meal. 

For the crust:

1 cup finely-chopped cashews
1 cup all-purpose flour
1 / 2 cup butter

Cream cashews, flour and butter together. Press mixture into baking pan. Bake at 350 degrees for 25 to 28 minutes.

First layer of filling:
8 ounces cream cheese
1 / 3 cup creamy peanut butter
1 cup powdered sugar
1 cup whipped cream topping

Combine cream cheese, peanut butter, powdered sugar and whipped cream topping. Spread over cooled crust.

Second layer of filling:
2 2 / 3 cups milk
1 package chocolate instant pudding
1 package vanilla instant pudding

Combine milk and the two pudding mixes. Chill in refrigerator. When set, layer mixture on top of peanut butter layer.

Top dessert with whipped cream topping and pieces of chopped candy bars. Butterfinger and Heath work well.

Savor more Iowa food history

Want more great recipes and Iowa food stories? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today. 

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2017 Darcy Maulsby & Co. 

All Aboard! Rockwell City’s “Depot People” Offer a Taste of Iowa History

Eating like a hobo never tasted so good, at least when the “Depot People” are cooking. The savory aromas that emanate from the historic railroad depot in Rockwell City for one afternoon each fall signal that something good is coming down the line.

“I love this little museum and enjoy giving people a taste of the past,” said Carol Hupton of Rockwell City, president of the board of “Depot People” who have transformed the 1899 depot and freight shed into a museum.


A train rolls into the Illinois Central Railroad depot in Rockwell City years ago.

During the annual fundraiser, which Hupton has helped with for the past six years, home cooking offers a feast at the Rockwell City depot a block north of the Calhoun County courthouse. Guests can dine on homemade hobo stew, hot dogs, homemade cookies, bars and more, with all proceeds going to restoration projects at the depot.
Saving the depot has been a labor of love for the Depot People, a group of about 25 people who want to preserve their community’s history. “There was a time when the depot was in danger of being torn down,” said Hupton, who has been volunteering with the depot museum for 10 years. “People don’t always realize the important role the railroad played to help Iowa and small towns like Rockwell City grow.”

The first railroad to arrive in Rockwell City was the Des Moines & Northern line, which was later taken over by the Chicago, Milwaukee & St. Paul Railway. The first passenger train rolled into town in 1881.

Rockwell City’s second railroad was the Illinois Central. Surveying the land between Fort Dodge and Rockwell City for this rail line began in 1899. Around 1903, the Newton and Northwestern Line, an interurban line, became the third rail line to Rockwell City. For decades, it brought passenger cars from Newton and Des Moines every two hours from 7 a.m. to 9 p.m.
During the heyday of the railroad, Rockwell City became a stop for multiple passenger trains and freight trains each day. Weary travelers could enjoy a meal at the nearby Hotel Brower or various restaurants in town.

In time, paved roads and interstate highways led to increased traffic from cars, pickup trucks and semi-trucks across Iowa and the nation, marking the end of an era for passenger trains. Railroad transportation itself changed as powerful diesel engines replaced the steam engines that once powered the many trains that rolled across the Iowa countryside. “Now the old depot here in town stands alone as a reminder of our history with the railroads,” Hupton said.

rc-depot-hobo-dinner-carol-hupton-oct-2016-lowresSharing this history is important to Hupton and her fellow volunteers. The depot’s fundraising meal offers another way to encourage people of all ages to visit the museum. “Many kids don’t know anything about the history of the railroad in Rockwell City or other small Iowa towns,” Hupton said.

That’s why the Depot People have created historical exhibits in the depot, including vintage photos of the depot, to show the important role it once played in the community. A recreated hobo camp east of the freight shed also helps visitors learn how the railroad influenced people’s daily life in various ways.

The Depot People continue to apply for grants and host fundraisers with meals to preserve local railroad history. A summer car show allows car, truck and motorcycle fans to display their prized vehicles, while guests can dine on pulled pork sandwiches, potato chips, homemade desserts.

In the fall, the depot becomes an informal dining room where guests can enjoy a hearty bowl of homemade hobo stew, sugar cookies, salted nut roll bars and other goodies prepared by some of Rockwell City’s best cooks and depot supporters, including Maurine Zuetlau.

“Rockwell City’s depot is a landmark,” Hupton said. “We’ll continue to do what we can to preserve this local history.”

Savor more Iowa food history

Want more fun Iowa food stories and recipes? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today. 


Hearty Hobo Stew from Iowa












Hearty Hobo Stew
4 pounds rump roast, cut up into cubes
Olive oil
2 cups diced celery
1 1 / 2 cups carrots, sliced
2 cups apple-cider vinegar
2 cups French onion condensed soup
3 to 4 cups potatoes, cubed and cooked
2 cans diced tomatoes
Beef stock (use as much as desired for the right consistency of stew)
Corn kernels, optional
Peas, optional

Brown the cubes of beef in olive oil. Combine beef with remaining ingredients. Place stew in roaster and cook until heated through.




Homemade Sugar Cookies












World’s Best Sugar Cookies
These Amish sugar cookies come from Maurine Zuetlau of Rockwell City.

1 cup powdered sugar
1 cup granulated sugar
1 cup butter (can use half butter and half margarine)
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
5 cups flour

Mix all ingredients. Roll dough into balls to form each cookie. Roll each dough ball in granulated sugar. Press down each ball with a glass dipped into granulated sugar. Bake cookies at 350 degrees for 13 to 15 minutes. Let cool on cookie sheet 2 to 3 minutes. Remove cookies and place on cooling rack.


Salted Nut Roll Bars

Salted Nut Roll Bars
These tasty bars are reminiscent of salted nut roll candy bars and come from Maurine Zuetlau of Rockwell City.

1 package yellow cake mix
1 / 2 cup softened margarine
1 egg
3 cups mini marshmallows
2 / 3 cup white corn syrup
1 / 4 cup margarine
1 12-ounce package peanut butter chips
1 cup chopped, dry-roasted peanuts

Combine cake mix, 1 / 2 cup margarine and egg. Pat mixture into 9-inch by 13-inch pan. Bake at 350 degrees for 18 to 20 minutes. Cover bars with marshmallows. Return to oven for 2 to 3 minutes. (Marshmallows will puff up.) Cool.

Boil white corn syrup and 1 / 4 cup margarine. Remove from heat. Add peanut butter chips. Pour mixture over marshmallows and top with nuts. Cool completely, cut into bars.

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2016 Darcy Maulsby & Co. 


Iowa Eats! Why Radio Iowa, Newspapers and Libraries are Hungry for “A Culinary History of Iowa”

Everyone has an Iowa food story, even those doubters who sounded incredulous when I first proposed my idea for my “Culinary History of Iowa” book. Their amusement, followed by the inevitable question, “Iowa has a culinary history?” quickly dissolved into stories of Maid-Rites, potlucks and more.

The media, Iowa libraries and others across the state have really embraced these stories, too. I was honored to offer book programs and signings at the Ruthven Public Library and beautiful Kendall Young Public Library in Webster City. I was also pleased that the Webster City Freeman Journal ran a feature story on my book, at Pat Powers from KQWC Radio in Webster City interviewed me in a broadcast that has now popped up on Radio Iowa.

Need a fun read or a great gift idea? Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.







Book details Iowa foods


November 19th, 2016 by Ric Hanson

From pork tenderloins to sweet corn to Jell-o, a new book is out focused on Iowa foods and the flavors that make the state so delicious. The book, “A Culinary History of Iowa,” traces the popular tastes of Iowans through the years, according to author Darcy Dougherty Maulsby, of Lake City.  “We do have great cuisine,” Maulsby says. “It’s funny. When the book came out, I had some people questioning, ‘Iowa has a culinary history?’ We sure do. I said, ‘Just starting thinking what defines Iowa food,’ and everybody always comes up with an answer.” Maulsby says she’s done research for the book by exploring all four corners of the state and everything in between.

“I’ve been working on it in bits and pieces for almost 20 years in my career as an ag journalist,” Maulsby says. “I’ve traveled the state and met with some of Iowa’s finest chefs and lots of great old-school farm cooks. I’ve seen the spectrum of really awesome Iowa food and it’s been so much fun to collect all of these stories and photos in one place.” Some might categorize it as a cook book but Maulsby says it’s more than that.

“It’s the story behind the things that define Iowa food,” Maulsby says. “Whether that’s Maid-Rites, Dutch letters from Pella, there’s so many fun stories, Laura Ingalls Wilder turns up in there, the Younkers Tea Room, all of these amazing traditions, meat lockers, sweet corn, all of the things that make Iowa food great.” Find the book at the Amazon and Barnes & Noble websites as well as at: (Radio Iowa)


Darcy.Culinary, res

Darcy Maulsby is the author of “A Culinary History of Iowa,” which serves up stories, photos, recipes and more!

Iowa Eats: Maulsby pens book on the state’s culinary history

NOV 16, 2016

by ADRI SIETSTRA, Webster City Freeman Journal reporter


Author Darcy Maulsby will be bringing Iowa food stories to life during a free program Thursday evening at 6:30 p.m. at Kendall Young Library. The program will feature a cooking demonstration with book signing to follow.

“You’ll love this fun, fast-paced program filled with stories, rare vintage photos and surprising recipe tips. Be prepared to dig into the remarkable stories behind Iowa classics like Maid-Rites, breaded pork tenderloins, Iowans’ obsession with Jell-O, and our distinctive chili-and-cinnamon roll phenomenon,”said Maulsby. “I’ll also share practical, proven tips on how to preserve your own family’s history and food traditions.”

Maulsby, 43, is a self-described foodie and home cooking enthusiast from Lake City. She began baking and cooking in grade school while growing up on the farm. She entered many cooking contests at the Calhoun County Expo while a member of the Lake Creek Go-Getters 4-H Club.

“Food writing is a large part of my work as a small-business owner, freelance writer and marketing specialist who focuses on agriculture. I work with clients ranging from the National Pork Board to Farm News, where I often interview chefs and home cooks, create recipe pages and write feature stories that highlight the farm-to-fork connection,” said Maulsby.

In 2007, Maulsby completed the Master Food Preserver course through University of Illinois Extension. She earned her bachelor’s degree in journalism/mass communications and history from Iowa State University (ISU) and also earned her master’s degree in business administration from ISU.

Maulsby’s jams have won blue ribbons at the Iowa State Fair, and cookies have earned top honors at the Clay County Fair. She is also a certified Kansas City Barbecue Society judge.

Maulsby credits a variety of sources for the inspiration for her new book.

“The stories in “A Culinary History of Iowa” have come from the Iowa State Fair, as well as long-time restaurant owners, experienced farm cooks, candy shop owners and other foodies throughout Iowa,”Maulsby said.

Maulsby is excited to share some of Iowa’s culinary history with attendees Thursday evening.

“Everyone has a food story. Sometimes we don’t realize just how unique-and tantalizing-Iowa’s food traditions are. If you like to travel, you’ll walk away from this program inspired to explore Iowa, where you can sample flavors from around the globe without leaving the state,” said Maulsby. “If you have an appetite for adventure, you can’t do better than Iowa when it comes to history, agriculture and one-of-kind culinary experiences.”

Signed copies of her book “A Culinary History of Iowa” will be available for $24 a copy.


Celebrating great Iowa eats

LINDSAY ANDERSON, Kendall Young Librarian

webster-city-freeman-journalWe Midwesterners are known far and wide for our excellent, down-home cuisine. Having only lived in Iowa for two years, I have already eaten enough to be amazed at Iowa’s particular brand of culinary delights.

Have you ever wondered why Iowans cook – and eat – so well, and from where your signature recipes and food traditions originate? Iowa author and Lake City native, Darcy Maulsby, explores these and other food stories in her recently published book, Culinary History of Iowa. In it, she discusses everything from Maid-Rite classics to Iowan’s homemade cinnamon rolls (served with chili, of course). The Library is delighted to be hosting Maulsby at Kendall Young Library on Thursday, November 17 at 6:30pm for a presentation, book signing and cooking demonstration. Maulsby has been featured in the Iowa History Journal, Our Iowa magazine, Iowa Public Radio, and more. During Maulsby’s fun, interactive program, she will serve up fascinating tidbits related to more than 150 years of Iowa cuisine from all corners of the state.  Attend this free event and discover how Iowa’s delectable cuisine is quintessentially Midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences.

On the Shelf

If all this talk of food has left you hungry, here are some titles that can help get some great, local Iowa eats cooking in your kitchen:  The following cookbooks were recently added to the Library’s Genealogy Reference collection.  While we do not allow these unique cookbooks to be checked out, you are welcome to browse them and make copies of any recipes that catch your eye.

The Famous Old Webster City Cook Book

Curated by The Ladies’ Aid Society of the Congregational Church in 1916, this cookbook boasts only “tried and tested” local recipes, including everything from waffles and pancakes, to salads and corn breads. A fun addition: the past page of this cookbook includes “Discoveries and Household Hints,” a delightful list of tips and tricks from some early 1900s kitchen experts.

4-H & Friends Cookbook

Assembled in honor of the Hamilton County 4-H program’s 70th anniversary in 1987, this nearly 400-page volume is painstakingly indexed, and boasts over 13 sections of recipes. Explore and discover some delightful gems; experiment with recipe choices ranging from “Shoo-Fly Cake” to “Gramma’s Hamburger Soup”.

St. Paul’s Lutheran Church Anniversary Cookbook

Compiled by the ALCW of St. Paul’s Lutheran Church of Williams, Iowa in 1987 to commemorate their 75th anniversary, this volume boasts more than 250 pages of hardy, time-tested eats that will satisfy your hunger and delight your taste buds. Try your hand at everything from “Buttermilk Cinnamon Bars,” to “Zucchini Date Pecan Loaf,” to “Highbrow Haddock.”

Try out these locally celebrated recipes for some delicious mealtime fun, and don’t forget to join us at the Library with Darcy Maulsby on Thursday, November 17 at 6:30pm for an unforgettable (not to mention delicious) journey into Iowa’s culinary past.

Order you copies today!

Click here to visit my online store, where you can purchase copies of “A Culinary History of Iowa,” a unique set of 15 vintage images from “A Culinary History of Iowa,” and my first book, “Calhoun County,” which shares the remarkable, illustrated history of small-town and rural Iowa through the eyes of those who lived it.

Rustic Cooking Refined: Iowan Robin Qualy Embraces Global Flavors

Call her a fusion of culinary creativity. While Robin Qualy has a strong German heritage, she loves Italian flavors. Although she didn’t care for home ec (now family and consumer sciences) classes during her school years in Lytton, Iowa, this self-taught cook loves to experiment in the kitchen. Most of all, she’s proud of her farm roots but takes a distinctly non-traditional approach to Iowa cooking.

It all started with a magnum of French champagne. “It was a gift from a client in Europe,” said Qualy, a court reporter who lives in Lake City, Iowa. “It sounded fun to have a crab fest with the champagne, so we did.”

The event evolved into a seafood fest with everything from clam chowder to crab cakes with remoulade (pronounced “rem-oo-laud”) sauce. “Finding Emeril Lagasse’s remoulade sauce recipe was a breakthrough,” Qualy said. “While it had 18 ingredients, it showed me why chefs’ food tastes so good, because everything is built up from all those layers of ingredients.”

This also inspired Qualy’s passion for showcasing global flavors. One of her favorite cookbooks is Marcella Hazan’s “Marcella Cucina,” which is filled with Italian recipes and interesting stories. Some of Qualy’s creations, including Pain D’Epi, a wheat-stalk bread inspired by French baguettes, can take on a variety of flavors, from Italian to Greek. This offers her customers options if Qualy happens to be selling her baked goods at the Lake City Farmers Market or the Clear Lake Farmers Market.

Qualy’s goal for this winter? Learn to prepare sushi. Through her part-time business, La Casa Cuisine, where she serves as an in-home guest chef, Qualy also enjoys sharing her best cooking tips, which include “reduce, reduce, reduce” to remove excess moisture and concentrate the flavors in sauces, “fresh, fresh, fresh” for everything from herbs to coffee beans, and “healthify” recipes by using more whole grains and vegetables, less sugar and healthier oils like olive oil.

By adding plenty of vegetables, Qualy “healthified” her chili recipe and took top honors in the 2016 Dell Blair Memorial Chili Cook-Off at Lake City’s fall festival this September. “This contest has been around for a number of years, so I knew I needed to offer something unique,” said Qualy, a first-time competitor. “Since there was no meat in the recipe, I used chipotle peppers in adobo sauce to add a hearty, smoky, spicy base.”

Sharing her culinary creations with friends and family is important to Qualy, who credits her mother, Marlene Glasnapp of Lytton, for inspiring a love of family, food, cooking and baking. Qualy’s advice to other home cooks? “Keep learning, and have fun refining your culinary techniques. Cooking is a skill you can use all your life.”

Savor more Iowa food history

Want more fun Iowa food stories and recipes? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today. 

robin-qualy-farm-cook-oct-2016-7-llow-resChampionship Veggie Chili

Robin Qualy’s unique chili won top honors in the 2016 Dell Blair Memorial Chili Cook-Off in Lake City this fall.

2 tablespoons canola oil

1 cup onion, diced

2 cups zucchini with skin, diced

1 / 2 cup red peppers, diced

1 / 2 cup yellow peppers, diced

1 / 2 cup orange pepper, diced

1 / 4 cup poblano or jalapeno pepper, diced (to taste)

2 teaspoons fresh garlic, minced

1/2 teaspoons salt

1/2 teaspoons black pepper

1 tablespoons cumin

2 tablespoons chili powder (to taste)

1 tablespoons sugar

1 box (32 ounces) unsalted vegetable stock (Qualy recommends the Kitchen Basics brand)

28-ounce can crushed tomatoes

28-ounce can garlic-celery-onion stewed tomatoes, diced or mashed

1 can green chilis, diced

2 tablespoons chipotle peppers in adobo sauce, diced

2 ears of sweet corn cut off cob, or 1 cup frozen corn, thawed

14-ounce can each white kidney, red kidney, and black beans – drained, rinsed, and mashed with potato masher

14-ounce can each white kidney, red kidney and black beans – drained and rinsed

In large pot, heat oil over medium heat. Add the onion and zucchini, cook about 5 min., then add peppers and garlic. Cook 5 more minutes. Add salt, pepper, cumin, chili powder and sugar. Cook until onion is translucent and zucchini is soft.

Pour in vegetable stock, crushed tomatoes, stewed tomatoes, green chilis and chipotle peppers in adobo sauce. Bring to boil, then reduce heat. Cover and simmer for 30 minutes. Add sweet corn, mashed beans and whole beans. Stir well; simmer another 30 minutes. Taste and adjust seasoning. Serve with shredded extra-sharp cheddar, snipped cilantro and blue corn chips.  Ole!  Ole!  Ole! Yield: 1 gallon


robin-qualy-farm-cook-oct-2016-5-lowresCrab Cakes with Remoulade Sauce

For the crab cakes:

2.5 cups crushed dry bread crumbs

3 6-ounce cans crab meat

1 / 3 cup salad dressing, Miracle Whip or mayo

1 / 2 cup red pepper, diced

2 stalks celery, diced

1 / 3 cup onion, diced

4 shakes of Louisiana hot pepper sauce (to taste)

2 teaspoons Old Bay seasoning

1.5 tablespoons lemon pepper seasoning

1 / 2 teaspoon salt

1 / 2 teaspoon black pepper
2 eggs
2 cups panko bread crumbs
Canola oil to generously coat surface of non-stick skillet


Combine bread crumbs, crab meat, salad dressing, red pepper, celery, onion, hot pepper sauce, Old Bay seasoning, lemon pepper, salt and black pepper. Taste test and adjust seasonings, as desired.

Add 2 eggs, lightly beaten. Form mixture into 10 2.5-inch patties. Firmly coat each crab cake with panko crumbs in pie plate. Heat canola oil until medium hot.  Patties should sizzle when touching oil. Fry five patties at a time, 5 minutes per side, or until dark brown.  Keep warm until serving with remoulade sauce on the side. Yield: 10 crab cakes


robin-qualy-farm-cook-oct-2016-8-low-resRemoulade sauce

1 cup salad dressing or Miracle Whip

1 / 4 cup ketchup

2 tablespoons extra virgin olive oil

2 tablespoons whole-grain mustard (such as whole-grain Dijon)

2 tablespoons horseradish

1 tablespoon Louisiana hot sauce

2 tablespoon lemon juice

2 tablespoons Worcestershire sauce

1 / 4 cup scallions (or regular onions), diced

1 / 3 cup celery, diced

1 / 2 teaspoon fresh garlic, minced

2 tablespoons fresh parsley, chopped

1 teaspoon Cajun seasoning

1 teaspoon Old Bay seasoning

1 teaspoon dill weed

1 / 2 teaspoon black pepper

2 teaspoons brown sugar


Blend all ingredients, using a blender or food processor with S-shaped chopping/blending blade. Pour into bowl, cover and refrigerate.  Best when served at room temperature. Laissez les bons temps rouler!  (Let the good times roll!)


Beef Asian Stir Fry

Brown sugar is a secret ingredient in this flavorful stir fry.

 1 pound lean steak (charcoal steak is a good option), sliced thinly against the grain into 2-inch-long strips

1 / 3 cup teriyaki sauce (liquid)

2 tablespoons canola oil for stir-frying

2 cups carrots, sliced

1 / 2 cup red peppers, sliced

8 ounces baby bella (cremini) mushrooms (one box), sliced

1 / 3 cup onion, sliced fairly big

1 / 2 of a fresh jalapeno pepper, seeded and deveined, small dice

8 ounces pea pods (can also substitute fresh green beans or broccoli florets)

1 8-ounce can bamboo shoots

1 8-ounce can water chestnuts, sliced

1 can baby corn

1 / 2 teaspoon fresh garlic, minced

1 / 2 teaspoon fresh ginger, grated (keep fresh ginger in freezer)

1 beef & broccoli seasoning packet (usually found near the gravy mixes in the grocery store)

1 cup water

6 tablespoons low-sodium soy sauce

1 / 2 cup teriyaki baste & glaze (thick consistency)

1 tablespoon cornstarch

2 tablespoons brown sugar

Red pepper flakes, as desired, for heat

Chopped cilantro, as desired, for flavor

8 ounces spaghetti, cooked and drained, or cooked rice


Marinate sliced beef in teriyaki sauce for 30 minutes to 1 hour. Heat oil in wok or large skillet to medium high. Add beef and stir-fry until almost fully cooked.  Remove and set aside.Add more oil if needed. Stir-fry carrots, red peppers, mushrooms, onion, jalapeno, pea pods, bamboo shoots, water chestnuts and baby corn until crisp-tender. Do not overcook the vegetables.

Note: if fresh green beans are substituted for pea pods, slice the beans on the diagonal. If using broccoli, do not add until the very end. Microwave broccoli until crisp-tender. Using the microwave method allows you to control the broccoli doneness, and keeps it bright green.

Add garlic and ginger, and stir-fry another minute.

In a separate bowl, whisk the contents of the beef & broccoli packet, water, soy sauce, teriyaki thick sauce, cornstarch and brown sugar until combined; add to hot wok mixture. Add beef.  Cook until hot and bubbling.

If using spaghetti, stir in drained spaghetti and combine. If using rice, do not combine with stir-fry mixture, but serve separately. Taste and adjust seasonings and heat.  Use red pepper flakes or jarred jalapeno juice to increase heat.  Top with cilantro, if desired. Serves 4.


robin-qualy-farm-cook-oct-2016-1-lowresPain D’Epi—Wheat Stalk Bread

This French-style bread can take on a variety of flavors, depending on the ingredients you add. Break off bite-sized pieces during the meal, and freeze the leftovers.

Prepare baguette dough:

1.5 cups warm water

1.5 tablespoons granulated sugar

1.5 tablespoons olive oil

4 cups bread flour

1 teaspoon kosher salt

2 teaspoons fast-rise (bread machine) yeast


Add ingredients to bread machine; let the machine handle the mixing and first rise.

 Spray countertop with cooking oil spray. Take dough out of bread machine and place on counter. Let dough rest 15 min. Divide into three portions.


Greek Pain D’Epi
2 teaspoons olive oil

1 teaspoon Greek seasoning (Cavender’s is a good option)

8 Greek olives (Kalamata olives), sliced

2 tablespoons dry Parmesan cheese


Italian Pain D’Epi
2 teaspoons olive oil

One 6-inch length of fresh rosemary stripped and chopped (or 2 teaspoons dried rosemary)

2 tablespoons dry Parmesan cheese


Roll dough out with rolling pin to 14-inch by 5-inch shape. Pour on olive oil, sprinkle on other ingredients to make either the Greek or Italian Pain D’Epi. (Recipe yields three loaves.)


Roll up dough so it’s 14 inches wide. Pinch to seal. Place dough on parchment-lined 11-inch by 17-inch cookie sheet (up to three bread loaves fit per cookie sheet). Using kitchen shears, make six cuts at a 45-degree angle to within half an inch of bottom of dough. Position each cut dough section in the opposite direction, keeping bottom of dough intact.


Cover with flour-sack cloth, or spray plastic wrap with cooking oil spray and cover. Let dough rise 45 minutes. Place pan in middle of preheated 425-degree oven. Mist inside of oven with water to create steam. Bake for 17 to 23 minutes, or until lightly browned.  Serve warm with olive oil for dipping.


robin-qualy-farm-cook-oct-2016-3-lowresChicken Piccata
3 tablespoons extra virgin olive oil

2 boneless, skinless chicken breasts, butterflied and pounded to approximately one-quarter inch thickness

Salt and pepper, to taste

Lemon & Butter Cream Sauce for Chicken Piccata

4 tablespoons butter

3 tablespoons shallots, minced

1 pound baby bella (cremini) mushrooms, sliced

1 / 3 cup white wine (Chardonnay is a good option)

1 tablespoon capers

1 / 4 cup lemon juice

1.5 tablespoons cornstarch
1 14-ounce can chicken broth or stock

3 / 4 cup heavy cream or half-and-half

Salt and pepper, to taste

1 pound angel hair pasta, cooked, drained and buttered

Parmesan or asiago cheese

Heat a generous amount of oil in large skillet over medium heat. Salt and pepper the chicken; sauté for approximately three minutes per side. Set cooked chicken aside, covered in foil, on baking sheet in 275-degree oven.  Continue sautéing all the chicken and place in oven.

Add butter to drippings in the skillet. Sauté shallots and mushrooms 5 to 7 minutes until browned. Increase heat and add wine, boiling 2 minutes to reduce the liquid.  Add capers and lemon juice; simmer two minutes. Dissolve cornstarch in chicken broth and add to pan. Boil mixture down for two to three minutes. Reduce heat and whisk in cream. Simmer until sauce thickens slightly.


Place chicken on pasta and ladle sauce over half the plate, top with Parmesan or asiago cheese.

Serves 4.

This article first appeared in Farm News, Oct. 2016 

P.S. Thanks for joining me. I’m glad you’re here. 

@Copyright 2016 Darcy Maulsby & Co.