A popular cookbook, “The Dinsdale Heritage Cookbook,” printed in 2003 is once again available for purchase. This cookbook was put together by family members and contains 499 recipes along with family memories. Soon after printing, the books sold out. Interest was shown for a reprint and it was decided by family members to have more cookbooks printed.

If interested, contact Joan Reuman at 319-478-8660. The sost of each cookbook is $20.00.

Below is one of the recipes from the cookbook made this time of year using fresh strawberries. It has been enjoyed by many!

Fresh Strawberry Pie

Crust: 1 c. flour, 2 T. powdered sugar, 1/2 c. butter or margarine. Mix all together like a graham cracker crust. Pat into 9″ pie plate and bake 10-15 minutes at 350 degrees. Cool.

Filling: Wash and stem 1 quart of strawberries. Put in cooled pie shell.

Glaze: 1 c. sugar, 3 T. cornstarch, 1 1/4 c. water, 4 T. strawberry gelatin – undiluted, 2 T. corn syrup, 3-4 drops red food coloring, optional. Mix sugar, cornstarch, syrup, and water. Cook and boil until thick and clear, about 5 minutes. Remove from heat. Add strawberry gelatin to the hot mixture. Add red coloring if desired. Cool to lukewarm. Pour the glaze over the berries in the pie shell. Refrigerate several hours. Serve with whipped cream or ice cream.