Dodge School Favorites: A Nostalgic Collection of the Best School Lunch Recipes
Nonfiction, Food & Drink, International, USA
| Author: | Emily Fink | ISBN: | 9781370973330 |
| Publisher: | Emily Fink | Publication: | November 5, 2017 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Emily Fink |
| ISBN: | 9781370973330 |
| Publisher: | Emily Fink |
| Publication: | November 5, 2017 |
| Imprint: | Smashwords Edition |
| Language: | English |
Back in the day, like many small towns in the Midwest school lunches were homemade. Cooks arrived at school early in the morning to make each day’s menu, like fresh buns for sandwiches, made-from-scratch soups and the best desserts.
The food is also what Jean Heimann, Emily Fink and Brittany Reith remember in their childhoods. The friends had such fond memories of their school lunches, they teamed up together to create a unique cookbook – “Dodge School Favorites: A Nostalgic Collection of the Best School Lunch Recipes.”
The cookbook contains favorite recipes from Fink and Heimann’s school in Dodge, Neb. But what’s special about this cookbook is they took the yield originally intended to serve hundreds of students and edited it down for a single family.
The project started in 2015 when Fink and Heimann got their hands on the original recipes. The recipes were simply collecting dust in the cafeteria storage closet. The dusty box contained a few church cookbooks and recipe cards from the state government. The most used recipes were in the front with damaged edges and still contained handwritten notes, dried flour and oil stains.
Fink scanned and sent more than 300 recipes to Heimann, who currently resides in Chicago, who selected what she determined to be the best recipes and edited the yield.
“Having the recipes in hand is one thing, but to make buns that call for 14 pounds of flour isn’t manageable in someone’s kitchen, and it can be difficult to cut the recipe in half and then in half again,” Fink said.
Reith created a website and social media accounts on Facebook and Pinterest so people can share their cooking experiences and memories with their family and friends.
“This has been a labor of love for all of us,” Fink said. “We’re excited to share it with everybody.”
Back in the day, like many small towns in the Midwest school lunches were homemade. Cooks arrived at school early in the morning to make each day’s menu, like fresh buns for sandwiches, made-from-scratch soups and the best desserts.
The food is also what Jean Heimann, Emily Fink and Brittany Reith remember in their childhoods. The friends had such fond memories of their school lunches, they teamed up together to create a unique cookbook – “Dodge School Favorites: A Nostalgic Collection of the Best School Lunch Recipes.”
The cookbook contains favorite recipes from Fink and Heimann’s school in Dodge, Neb. But what’s special about this cookbook is they took the yield originally intended to serve hundreds of students and edited it down for a single family.
The project started in 2015 when Fink and Heimann got their hands on the original recipes. The recipes were simply collecting dust in the cafeteria storage closet. The dusty box contained a few church cookbooks and recipe cards from the state government. The most used recipes were in the front with damaged edges and still contained handwritten notes, dried flour and oil stains.
Fink scanned and sent more than 300 recipes to Heimann, who currently resides in Chicago, who selected what she determined to be the best recipes and edited the yield.
“Having the recipes in hand is one thing, but to make buns that call for 14 pounds of flour isn’t manageable in someone’s kitchen, and it can be difficult to cut the recipe in half and then in half again,” Fink said.
Reith created a website and social media accounts on Facebook and Pinterest so people can share their cooking experiences and memories with their family and friends.
“This has been a labor of love for all of us,” Fink said. “We’re excited to share it with everybody.”
