While the culinary and hospitality students at Iowa Central Community College, who normally write this column, take a break for the holidays, one group of men and women who are at work 24 hours a day, seven days a week, 365 days a year are the officers of the Fort Dodge Police Department. The Fort Dodge Police Department Auxiliary has just released a new cookbook titled You Have the Right to Remain Full, a collection of over 165 recipes contributed by the officers along with their families and friends. It's clear that these public servants know their way around the kitchen as well as the streets of Fort Dodge.
The cookbook contains familiar sections such as Appetizers and Dips, Soups and Salads, Main Dishes and Meats, Vegetables and Side Dishes and Desserts. Each section is chock-full of a variety of dishes to choose from. What may be a bit unexpected are sections such as Special Diets which contain recipes for those with gluten-free or diabetic needs. The closing section of the cookbook is Beverages, Snacks and Miscellaneous. There you'll find recipes such as Crockpot Wassail, Kool-Aid Playdough (great for snow-day fun) and Bubbles, which are sure to be a kid-pleaser this spring and summer!
You Have the Right to Remain Full is available for $10 and can be purchased at Bloomers Coffee Shop, the gift shop at Friendship Haven and the Police Department Reception Desk at the Law Enforcement Center. Proceeds from the sale of the cookbook will help the Fort Dodge Police Department Auxiliary support programs such as Santa Cop and the Rabiner Treatment Center. Some funds will be used to help with the upcoming Iowa State Police Association's state conference which will be held in Fort Dodge in 2011.
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The FDPD Auxiliary's cookbook, You Have the Right to Remain Full, is on sale now with over 165 tempting recipes to try.
If you enjoy collecting hometown cookbooks and recipes with a local flavor, You Have the Right to Remain Full is one you won't want to miss.
Berry Cream Muffins
from Officer Donald McLaren
4 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 cups fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups (16 oz.) sour cream
1 cup vegetable oil
1 tsp. vanilla
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir egg mixture into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400*F for 20-25 minutes or until muffins test done. Makes about 24 standard-size muffins.
Orange Glazed Turkey Tenders
from Officer Denny Quinn
2 tsp. olive oil
1 lb. turkey tenders (sometimes called "cutlets" at the store)
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 cup orange marmalade
2 Tbsp. red wine vinegar
1 Tbsp. peeled and grated fresh ginger
1 small navel orange, cut into wedges
1 tsp. parsley
In a non-stick skillet, heat oil on medium temperature until hot. Place turkey tenders in skillet and sprinkle with salt and pepper. Cook tenders until slightly browned on the outside and have lost the pink color on the inside, about 4 minutes on each side. While tenders cook, mix marmalade, vinegar and ginger in a small bowl. Add this mixture to the skillet containing the turkey and heat to a boil. Upon boiling, the turkey entree is ready for garnish. Garnish with orange wedges and parsley to serve. Serving suggestion: pairs nicely with boiled small red potatoes.
Note: Many grocery stores refer to turkey tenders as cutlets.
Iowa Rice
from Officer Jason Kahler
1 can French onion soup
1 can beef consomme soup
1/4 cup water
1 cups Minute Rice
1 can mushrooms
stick butter
Mix in 2 quart dish without lid. Microwave for 15 minutes. Stir and cook for an additional 6 minutes.
Texas Pie
from Sergeant Anita Guthrie
2 cups sugar
cup butter
3 eggs, slightly beaten
2 Tbsp. flour
8 oz. can of crushed pineapple, drained
1 tsp. vanilla
1 cup flaked coconut
cup chopped pecans
2 Tbsp. lemon juice
Cream together sugar and butter. Stir in remaining ingredients; mix together well. Pour into unbaked pie shell. Bake 5 minutes at 425*F, then reduce oven temperature to 325*F and continue baking for 1 hour.