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In the July/August 2009 issue of The Iowan
Online Extra
The All-Iowa Dish
Everyone’s a Winner!
For the second year The Iowan sponsored the All-Iowan Dish at the 2008 Iowa State Fair. Participants were again up for the challenge of creating delectable dishes using all Iowan ingredients. Congratulations to the 2008 winners!
First Place
Creamed Corn Casserole
Renee Jackson, Ankeny
Second Place
Homegrown Raspberry Mint Cooler
Anne Nieland, Urbandale
Third Place
Bumble Berry Pie
Joyce Larson, New Market
Honorable Mention
Zucchini Dish
Dale Berkenbosch, Prairie City
All Iowa Dish Recipes
Creamed Corn Casserole
½ cup butter
8 oz. cream cheese
1 cube or 1 tsp chicken bouillon
2 cups fresh sweet corn (use frozen if not in season)
¼ cup green bell pepper
¼ tsp pepper
1/8 tsp ground nutmeg
Salt (to taste)
½ cup cream
½ cup mozzarella cheese
½ cup round butter crackers
In a saucepan over medium heat, melt butter, cream cheese; dissolve chicken bouillon. Mix in corn, green pepper, pepper, nutmeg, and salt. Stir in cream. Transfer the mixture to a prepared casserole dish. Sprinkle with cheese, top with crackers, and bake for 20-25 minutes at 400.
Homegrown Raspberry Mint Cooler
2 cups fresh raspberries
2 small apples, quartered (peeled or unpeeled)
2 Tbsp honey
1 Tbsp finely chopped mint leaves
1½ cups unflavored nonfat yogurt
Blend raspberries, apples, and honey in a food processor until smooth. Strain if desired. Add chopped mint and blend. Add yogurt and blend. Garnish with mint sprigs. Serve chilled or over ice.
Zucchini Dish
½ cup bacon
4 eggs, beaten
1 Tbsp butter
3 cups zucchini, shredded and peeled
¾ cup finely chopped onion
¾ cup finely chopped green pepper
¾ cup sharp Cheddar cheese, shredded
1 cup flour
2 Tbsp baking powder
¼ tsp salt
¼ tsp pepper
Fry bacon, crumble, and set aside. Saute onion and pepper in butter and set aside. In a large mixing bowl, beat eggs; add zucchini and cheese. Mix well and set aside.
Stir together flour, baking powder, salt, and pepper in a small mixing bowl.
Stir flower mixture into egg/zucchini mixture. Add bacon. Mix well.
Pour into a 5”x10” glass baking dish. Bake at 350 for 50-55 minutes or until lightly brown on top.
Bumbleberry Pie
2 cups black berries
1 cup mulberries
1 cup pitted black cherries
1 cup black raspberries
2 cups sugar
1 tsp salt
1 tsp lemon juice
5 Tbsp Arrowroot starch
Pie Crust
3 cups flour
1 cup lard
1 tsp salt
Ice water
1 egg
1 tsp vinegar
Cream
Sugar
(Makes 4-9” crusts)
Mix and roll out pie crust; you will need a shell and a top. Layer berries in pie shell. Add pie top, brush with cream, and sprinkle with sugar. Bake at 350 for 40 minutes.
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