North Country Cabin Cooking: 275 Quick & Easy Recipes

Margie Knoblauch was a Minnesota native who lived in the Minnetonka-Hopkins area of the Twin Cities. A wife and the mother of six children, she spent her summers at the family’s log cabin, “Knobby Pines,” near Park Rapids, Minnesota. Margie was a University of Minnesota home economics graduate with a degree in institutional management. She worked as a home economist for Northern States Power Company and as a representative of Admiral Corporation. She was a member of Home Economics in Homemaking, a group of home economics graduates, and was involved in the marketing of a cookbook for that group. Margie and her family were involved in several food-and-beverage establishments in Minnesota, including the Hopkins House and Breezy Point Resort. Mary Brubacher, a resident of Hopkins, Minnesota, has had a long-time interest in collecting recipes and cookbooks and preparing special foods. She has also helped produce a cookbook for a women’s group in Hopkins. A wife and the mother of three daughters, Mary has been a “cabin person” at Little Hubert Lake, near Nisswa, Minnesota. She is a graduate of Hamline University, with a bachelor’s degree in nursing, and was a school nurse in the Hopkins School District.

Minnetonka Steak Sandwich

Dip

• ½ cup butter
• 3 tablespoons Heinz 57 sauce
• 2 tablespoons sliced green onion

Sandwich

• 3 sirloin tip breakfast steaks, sliced very thin
• French or sourdough bread

Directions

Combine butter, sauce, and green onion in a small saucepan over low heat. Cook until onion is soft.

In a hot skillet, fry steaks for about 3 minutes (1½ minutes on each side). Dip bread and steak into sauce before making 1 open-faced sandwich. Cut into 3 equal portions.

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Tuna-Filled Buns

Ingredients

• 1 cup diced or shredded cheddar cheese
• 3 hard-cooked eggs, diced
• 1 (5-ounce) can tuna, drained
• 2 tablespoons diced green bell pepper (optional)
• 2 tablespoons diced stuffed olives (optional)
• 2 tablespoons diced sweet pickles (optional)
• ½ cup mayonnaise
• 6 buns

Directions

Preheat oven to 250°.

Combine cheese and next 6 ingredients in a small bowl. Mix well. Divide evenly between 6 buns, and wrap each in aluminum foil. Place on a baking sheet.

Bake for 30 minutes.

Makes 6 servings.

Note: Make the filling at home, and transport it in an airtight container.

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Relaxed Roast Beef Sandwiches

Ingredients

• 1 (4-pound) rump roast or rolled chuck roast
• Vegetable oil
• 3 beef bouillon cubes
• 2 cups boiling water
• 1 package dry onion soup mix
• Buns

Directions

Preheat oven to 250°.

In an ovenproof pot, brown roast in oil on all sides. Dissolve bouillon in 2 cups boiling water; stir in soup mix. Pour over roast.

Cover roast, and bake about 3 hours, depending on desired doneness. Cool meat. Cut into thin slices, and return to juices in pot. (Be sure juices cover meat; add water, if necessary.) Let meat marinate in the refrigerator for 1 to 4 days.

When ready to use, heat slowly over low heat. Serve in buns as open-faced sandwiches, with juices on the side.

Makes 10–12 servings.

Details

• Publisher ‏ : ‎ Adventure Publications; 3rd edition (July 9, 2019)
• Language ‏ : ‎ English
• Paperback ‏ : ‎ 208 pages
• ISBN-10 ‏ : ‎ 1591939267
• ISBN-13 ‏ : ‎ 978-1591939269
• Item Weight ‏ : ‎ 12.8 ounces
• Dimensions ‏ : ‎ 7 x 0.5 x 7 inches