Polk-Pourri: The Museum's Cookbook

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Did you know the Museum created a cookbook as a fundraising project in 1979? Yes, a cookbook! 

Compiled by dedicated Museum volunteers, Polk-Pourri made its debut at the second Mayfaire by-by-the-Lake Craft Fair – now the Mayfaire by-the-Lake Fine Arts Festival. With 624 copies purchased at Mayfaire alone, the cookbook became a hit, and the Museum eventually sold over 1,700 copies. 

We’re digging up some old recipes from the past and sharing them with you for you to try at home! We figured we’d start with the basics: an appetizer! 

Ingredients:

10 canned water chestnuts

5 chicken livers (depending on your bravery level)

10 slices of bacon, halved (only 5 slices if you’re just using water chestnuts!)

¼ cup soy sauce

2 tablespoons brown sugar

Instructions:

Wrap water chestnuts and chicken livers in bacon slices. Secure with toothpicks and marinate in mixture of soy sauce and brown sugar for 4 hours. Broil until bacon is crisp and enjoy!

This recipe is from Lura Martin.

Enjoy, and keep checking back for more recipes from Polk-Pourri!