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A
to Z
Recipes
July 6,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I pray
your long weekend was good and that the week half-gone is stress-free. Patricia from
Charlevoix, MI works her magic for us today. What a
stupendous
issue!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Vegetables from
A to Z". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
Here's Patricia . . .
With
the 4th of July two days past, all that might remain of a fun-filled
holiday is the left over picnic goodies and a grill that is in need of
cleaning. This issue praises foods popular in each of the 50 states and
pays tribute to 235 years of freedom. Please remember to pray for our
troops and God Bless America.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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You
have to love a nation that celebrates its independence every July
4, not with a parade of guns, tanks, and soldiers who file by the White
House in a show of strength and muscle, but with family picnics where
kids throw Frisbees, the potato salad gets iffy, and the flies die from
happiness. You may think you have overeaten, but it is patriotism. ~Erma Bombeck
This nation will remain the land of the free only so long as it is the
home of the brave. ~Elmer Davis
If our country is worth dying for in time of war let us resolve that it
is truly worth living for in time of peace. ~Hamilton Fish
And I'm proud to be an American,
where at least I know I'm free.
And I won't forget the men who died,
who gave that right to me.
~Lee Greenwood
Let every nation know, whether it wishes us well or ill, we shall pay
any price, bear any burden, meet any hardship, support any friend,
oppose any foe, to assure the survival and success of liberty. ~John F. Kennedy
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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God
Bless America, America's unofficial national anthem, is an American
patriotic song written by Irving Berlin in 1918 and revised by him in
1938, as sung by Kate Smith (becoming her signature song).
The song was a hit; there was even a movement to make "God Bless
America" the national anthem of the United States. However, there was
strong opposition by conservatives stating that because Irving Berlin
was a foreigner, they would not accept their national anthem to be
composed by a member of the minority class. Congress would have had to
repeal the "Star Spangled Banner" in both houses by two-thirds of the
votes.
"God Bless America" takes the form of a prayer (intro lyrics "as we
raise our voices, in a solemn prayer") for God's blessing and peace for
the nation ("...stand beside her and guide her through the night...").
See and hear Kate Smith's
"God Bless America" here:
http://www.youtube.com/watch?v=r26_CSzk3Xw
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Vegetables from A
to Z
This month's theme is Vegetable
Recipes from A to Z: Artichokes
to Zucchini,
that is! It is recommended that we should consume 3-5 servings
of vegetables daily. What's your secret dish that helps you maintain
the RDA for veggies? We're looking for appetizers,
soups, salads, main dish, sides, etc. which contain veggies. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Vegetables from A to Z". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Vegetables
from A to Z.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Vegetables from
A to Z" has a deadline of July 31, 2011,
and will be posted on August 7, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Vegetables
from A to Z. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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English Humour -
Message from Her
Majesty The Queen
To the citizens of the United States of America from Her Sovereign
Majesty Queen Elizabeth II:
In light of your failure in recent years to nominate competent
candidates for President of the USA and thus to govern yourselves, we
hereby give notice of the revocation of your independence, effective
immediately.
Her Sovereign Majesty Queen Elizabeth II will resume monarchical duties
over all states, commonwealths, and territories (except Kansas, which
she does not fancy).
Your new Prime Minister, David Cameron, will appoint a Governor for
America without the need for further elections. Congress and the Senate
will be disbanded.
A questionnaire may be circulated next year to determine whether any of
you noticed. To aid in the transition to a British Crown dependency,
the following rules are introduced with immediate effect:
(You should look up 'revocation' in the Oxford English Dictionary.)
1. Look up aluminium, and check the pronunciation guide. You will be
amazed at just how wrongly you have been pronouncing it.
2. The letter 'U' will be reinstated in words such as 'colour',
'favour', 'labour' and 'neighbour.' Likewise, you will learn to spell
'doughnut' without skipping half the letters, and the suffix '-ize'
will be replaced by the suffix '-ise'. Generally, you will be expected
to raise your vocabulary to acceptable levels. (Look up 'vocabulary').
3. Using the same twenty-seven words interspersed with filler noises
such as 'like' and 'you know' is an unacceptable and inefficient form
of communication. There is no such thing as US English. We will let
M*crosoft know on your behalf. The M*crosoft spell-checker will be
adjusted to take into account the reinstated letter 'u' and the
elimination of -ize.
4. July 4th will no longer be celebrated as a holiday.
5. You will learn to resolve personal issues without using guns,
lawyers, or therapists. The fact that you need so many lawyers and
therapists shows that you're not quite ready to be independent. Guns
should only be used for shooting grouse. If you can't sort things out
without suing someone or speaking to a therapist then you're not ready
to shoot grouse.
6. Therefore, you will no longer be allowed to own or carry anything
more dangerous than a vegetable peeler. Although a permit will be
required if you wish to carry a vegetable peeler in public.
7. All intersections will be replaced with roundabouts, and you will
start driving on the left side with immediate effect. At the same time,
you will go metric with immediate effect and without the benefit of
conversion tables. Both roundabouts and metrication will help you
understand the British sense of humour.
8. The former USA will adopt UK prices on petrol (which you have been
calling gasoline) of roughly $10/US gallon. Get used to it.
9. You will learn to make real chips. Those things you call French
fries are not real chips, and those things you insist on calling potato
chips are properly called crisps. Real chips are thick cut, fried in
animal fat, and dressed not with catsup but with vinegar.
10. The cold tasteless stuff you insist on calling beer is not actually
beer at all. Henceforth, only proper British Bitter will be referred to
as beer, and European brews of known and accepted provenance will be
referred to as Lager. South African beer is also acceptable as they are
pound for pound the greatest sporting nation on earth and it can only
be due to the beer. They are also part of the British Commonwealth -
see what it did for them. American brands will be referred to as
Near-Frozen Gnat's Urine, so that all can be sold without risk of
further confusion.
11. Hollywood will be required occasionally to cast English actors as
good guys. Hollywood will also be required to cast English actors to
play English characters. Watching Andie MacDowell attempt English
dialogue in 'Four Weddings and a Funeral' was an experience akin to
having one's ears removed with a cheese grater.
12. You will cease playing American football. There is only one kind of
proper football; you call it soccer. Those of you brave enough will, in
time, be allowed to play rugby (which has some similarities to American
football, but does not involve stopping for a rest every twenty seconds
or wearing full Kevlar body armour like a bunch of nancies). Don't try
rugby - the South Africans and Kiwis will thrash you, like they
regularly thrash us.
13. Further, you will stop playing baseball. It is not reasonable to
host an event called the World Series for a game which is not played
outside of America. Since only 2.1% of you are aware there is a world
beyond your borders, your error is understandable. You will learn
cricket, and we will let you face the South Africans first to take the
sting out of their deliveries.
14. You must tell us who killed JFK. It's been driving us mad.
15. An internal revenue agent (i.e. tax collector) from Her Majesty's
Government will be with you shortly to ensure the acquisition of all
monies due (backdated to 1776).
16. Daily Tea Time begins promptly at 4 pm with proper cups, with
saucers, and never mugs, with high quality biscuits (cookies) and
cakes; plus strawberries (with cream) when in season.
God Save the Queen!
Source: http://www.guy-sports.com/humor
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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U.S.
State Recipe Favorites |
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
ALABAMA
State Fish – Bass
ALABAMA STRIPER
DELIGHT
2 pounds striped bass fillets
1/3 cup orange juice
1/4 cup butter melted
1 tablespoon soy sauce
1 teaspoon salt
Dash of pepper
Cut the fillets into serving-size portions. Combine the ingredients and
mix thoroughly. Put the fish, skin side up if it has been scaled, into
a well-greased broiler pan and brush with the sauce. Broil about 3
inches from source of the heat for 4 to 5 minutes. Turn carefully and
brush with sauce. Broil 4 to 5 minutes longer, basting occasionally,
until fish flakes easily when with a fork. This should serve six.
ALABAMA POUND CAKE
3 sticks butter
3 cups sugar
3 cups flour
1/2 teaspoon soda
6 eggs
1 package (8 ounce) cream cheese
Cream butter and sugar until light and fluffy. Add eggs, one at the
time. Add soda to flour and gradually add to butter and sugar. Mix
well. Add cream cheese and mix well. Pour into tube pan. Start to bake
in a cold oven. Set oven at 325 degrees. Cook for 1 hour and 15
minutes, or until done.
ALASKA
State Fish - Salmon.
CRUSTY FRIED SALMON
4 salmon fillets or steaks, about 8 to 10 ounces each, about 1 inch
thick
Corn meal seasoning (see below)
Cooking oil, peanut oil preferred
4 tablespoons butter
4 tablespoons finely chopped fresh parsley
1 lemon, quartered
Seasoned Breading:
1 pound yellow corn meal
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons all purpose flour
2 tablespoons corn starch
Combine all of the ingredients above into a large zip lock bag. You may
refrigerate it for storage and future use. If necessary, remove any
skin from fish fillets before coating. Drop the fillets or steaks into
the zip lock bag with corn meal breading, zip the bag closed and shake
to coat all of the pieces. Then transfer to the skillet with hot oil.
Heat oil, about 1/4 inch deep, in a large skillet over medium high
heat. Test the oil for temperature by dropping a drop of water into the
oil before heating. When the water stops "popping," from the water
evaporating, the oil is the correct temperature for cooking the fish.
Do not overheat the oil to the smoking point!
Carefully place breaded salmon into the hot oil, and reduce the heat to
medium-high. Check the fish about 3 minutes into the process to make
sure it isn't burning on the surface. A little blackening is okay and
adds flavor, but don't let the crust burn. When it appears that the
salmon has cooked about half way through, about 5 to 7 minutes, turn
the fillets carefully and cook for an additional 5 minutes. The fillets
should have a golden brown crust with a little blackening on the
surface. Do not overcook! Remove the fillets from the skillet and
immediately top with a tablespoon of butter. Serve on individual
serving plates. Garnish with chopped parsley and a lemon wedge. A
Hollandaise or Bearnaise sauce would be good on the side.
Note Many people think that if food is fried, then it must be greasy –
not so. If the oil is at the proper temperature when the food is
immersed, the surface of the food will form a seal, trapping moisture
inside, and little or no oil will be absorbed.
BAKED ALASKA
2 ice cream sandwiches -- (2 1/2 Ounces)
1 egg white
1 Dash salt
2 Tablespoon sugar
Cut ice cream sandwiches in half crosswise; stack each half on top of
the other half. Place the two stacked sandwiches on a foil-lined cookie
sheet, and place in freezer. Beat egg white (at room temperature) and
salt until foamy. Gradually add sugar, beating until stiff peaks form.
Remove stacked sandwiches from freezer; quickly spread meringue over
sandwiches, making sure edges are sealed to foil. Freeze at least 2
hours or overnight. Bake at 500 F for 2 minutes or until meringue
begins to brown. Serve immediately.
ARIZONA
No state foods, but there is a Chili word war.
Senator Barry Goldwater praised the chili of his native Arizona and
deplored that of Texas. “A Texan” he said "does not know chili from the
leavings in a corral" A few day later Senator Tower rose indignantly to
defend Texas chili. "Comparing Arizona chili to Texas chili " he said "
is like comparing Phyllis Diller to Sophia Loren." In a chili cook off
that spring Senator Goldwater's recipe was chosen best by a panel of
five experts.
ARIZONA'S FINE CHILI
1 pound course ground beef
1 pound dry pinto beans soaked overnight
1 can (6 ounce) tomato puree
2 cups chopped onion
3 tablespoons chili powder
1 tablespoon cumin
Salt to taste
Saute beef, drain off excess fat. Add beans, puree and onions. Combine
chili powder, cumin and salt, add water, Bring to a boil. Reduce heat
and cook slowly until onions and beans are tender. Add water as needed.
Serves 4-6
ORANGE GUACAMOLE
2 tablespoons orange juice
½ cup orange segments, diced
1 cup avocado, mashed
1 tablespoon red onion, grated
1/8 teaspoon salt
Pinch of pepper
Add orange juice and diced orange segments to mashed avocado. Blend
together until avocado is smooth. Stir in grated onion and season with
salt and pepper. Cover and refrigerate until ready to serve.
ARKANSAS
State Vegetable/Fruit - Tomato
HAM & RICE
SURPRISE
1 can (10.5 ounce) cream of celery soup
1/2 cup half-and-half
1/2 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1-1/2 tablespoon minced onion
1 teaspoon prepared mustard
1/4 teaspoon lemon extract
1/4 teaspoon rosemary
1/8 teaspoon pepper
3 cups cooked Long Grain Rice or Natural Brown Rice
2 cups cubed cooked ham
1 can (1 pound) cut green beans, drained
1 can (3 ounce) French-fried onion rings
Combine celery soup with half-and-half until smooth. Cook over low heat
until hot. Do Not Boil. Stir in cheeses. Blend in onion, mustard, lemon
extract, rosemary and pepper; remove from heat. Combine sauce with rice
and ham. Spread half of ham rice mixture in 2-quart casserole dish.
Layer green beans, then rest of mixture. Sprinkle with onion rings.
Bake uncovered at 350 degs. for 15-20 minutes or until bubbly.
OLD-FASHIONED TOMATO
CREAM SOUP
2 1/2 pounds ripe red tomatoes, peeled, seeded and chopped
1 medium onion, studded with 10 whole cloves
1 1/4 cups beef stock
2 tablespoons chopped fresh basil
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon baking soda
2 teaspoons sugar
2 tablespoons flour
2 tablespoons butter, softened
1 1/2 cups heavy whipping cream, heated almost to boiling
Fresh basil leaves, julienned, for garnish
In a large, deep saucepan over medium heat, cook the tomatoes, onion,
beef stock, basil, salt and pepper, nutmeg and coriander for 30
minutes. Let cool a little, then remove and discard the cloves from the
onions.
Puree the soup in a blender until smooth. (This may be done in
batches.) Return the soup to the saucepan and stir in the baking soda
and sugar. Blend the flour and butter to form a smooth paste. Stir this
into the soup.
Watching carefully, cook the soup over a medium-low heat until
thickened, 10 to 15 minutes. Remove the saucepan from the heat and
slowly stir in the warmed cream. Return the soup to the heat and
continue to warm it, just until it is piping hot and about to come to a
boil. (Don’t let it boil or it will curdle.) Serve soup garnished with
basil leaves. Makes 4 to 6 servings.
CALIFORNIA
No state foods but the following sandwich is a hit.
MONTE CRISTO
3 slices of thick egg bread (or your choice)
2 ounces of thin sliced turkey
2 ounces of thin sliced ham
2 slices of quality Swiss cheese
Softened butter
3 beaten eggs
Powdered sugar
Butter one side of two pieces of bread with softened butter and two
sides of the third piece (the middle slice). Lay the first slice of
bread down with the buttered side up. Place 1 slice of cheese on the
buttered side of this piece of bread. Place 2 ounces of thin sliced
turkey on the cheese. Next place the piece of bread that is buttered on
both sides on top of the turkey and then place 2 ounces of thin sliced
ham on that piece of bread and then another slice of Swiss cheese on
the ham
Finally, place the third slice of bread, buttered side down on top of
the second piece of cheese. Trim the crust from the sandwich with a
sharp serrated knife. Cut the sandwich from one corner to the other so
that you have two triangular pieces of the sandwich.
Dip each portion of the sandwich in the beaten egg and place each piece
on a hot grill. Grill ALL sides of the sandwich pieces until golden
brown. Remove from the grill and dust each part of the sandwich with
powdered sugar. Plate the sandwich and serve with jam or preserves
ANGEL HAIR PASTA
WITH AVOCADO AND
SALMON
1 jar (26 ounce) prepared creamy Alfredo Sauce
½ pound angel hair pasta (dry weight)
1 ripe, fresh California Avocado, peeled, seeded and diced
2 tablespoons fresh lemon juice, or more to taste
1 pound salmon, cooked, skinned, boned and cut into bite-sized pieces
1/2 cup black olives, sliced
4 ounces cauliflower florets, steamed
3 tablespoons finely chopped fresh dill
Freshly ground black pepper, to taste
Heat Alfredo sauce in a large saucepan; keep warm over low heat. Cook
pasta in salted, boiling water until done; drain, reserve. Gently toss
diced avocado with lemon juice; reserve. Gently toss cooked pasta,
cooked salmon, steamed cauliflower florets, olives and reserved avocado
and lemon juice mixture. Heat until warmed through. Add additional
lemon juice if you prefer a tangier sauce.
Garnish with dill and freshly ground pepper and serve immediately
Source: California Avocado Commission
COLORADO
No state foods.
PEACHES 'N CREAM PIE
Sugar (3/4 cup)
Flour (1/4 cup)
Heavy cream (1 cup)
Salt (1/4 teaspoon)
Palisade peaches (8, peeled and sliced)
Salt (dash)
Lemon juice (to taste)
9-inch unbaked pastry shell (1)
Butter (2 tablespoons)
Cinnamon (2 teaspoons)
In a bowl, mix sugar, flour, cream and salt. Slice the peaches and
sprinkle with salt and lemon juice. Place peaches in unbaked pie shell.
Pour mixture over peaches and dot with butter and sprinkle with
cinnamon. Bake at 425 degrees Fahrenheit for 15 minutes, then lower
temperature to 300 degrees Fahrenheit and continue to bake for 40–45
minutes. Serves 6–8
BARBECUED TERIYAKI
BUFFALO BURGERS
1/2 Yellow onion, diced
1 1/2 tablespoons Italian seasonings
1 egg
2-3 pounds ground Colorado buffalo meat
1 cup Teriyaki sauce
In a mixing bowl, add ground buffalo meat, onion, egg, Teriyaki sauce
and Italian seasonings, mixing well. Form meat into patties. Place on
grill with medium-high heat, flipping once. Serves 3–4
CONNECTICUT
No state foods but Yankee Doodle reigns.
YANKEE DOODLE NOODLE
SALAD
12 ounces ziti rigate macaroni, cooked (about 4 1/4 cups)
2 packages (8 ounce) turkey jerky, cut into small bite size pieces
1 large red onion, thinly sliced
1 large bunch red radishes, trimmed and sliced
1 cup fresh corn kernels, blanched or 1 can kernel corn, drained
2/3 cup Ranch style dressing
1/2 package (7-ounce) puffed cheese snacks (about 1 1/2 cups)
1/2 6-ounce package sour cream and onion-flavored potato chips (or BBQ)
flavor, slightly crushed
12 cherry tomatoes, halved or quartered (depending on size)
Toss together cooked macaroni, turkey jerky, onion, radishes and corn.
Mix with 1/2 cup of the ranch dressing. Fold in puffed cheese snacks.
Scoop into an attractive salad bowl or into individual salad bowls.
Drizzle with remaining ranch dressing. Top with potato chips and
garnish with a ring of cherry tomatoes. Reserve remaining puffed cheese
snacks and potato chips
CONNECTICUT CHOWDER
2 large fillets cod or haddock
4 cups diced raw potatoes
1 1/2 inch cube fat salt pork
1 onion peeled and sliced
2 1/2 cups tinned tomatoes (no juice)
3 tablespoons butter
2/3 cup cracker crumbs
Salt and pepper
1/2 pint fish stock
Remove any bones from the fish and cut into 2" pieces. Cut the pork
into small pieces and fry. Add the onions. Remove the onions and pork,
leaving the fat in the pan. Parboil the potatoes in the fish stock and
add to the fish in the pan. Cook for 5 minutes. Cover and simmer for 10
minute. Add the tomatoes, cracker crumbs and seasoning.
DELAWARE
No state foods.
PEPPERED BEEF TIP
4 to 6 pound beef round tip roast
Seasoning:
2 teaspoons cracked black pepper
2 teaspoons dry mustard
1 large clove garlic, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground red pepper
1 teaspoon vegetable oil
Corn Pudding:
1 bag (20 ounce) frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
2 eggs
1 package (8 1/2 ounce) corn muffin mix
1 cup Cheddar cheese, shredded
1/2 teaspoon salt
Heat oven to 325 degrees. Combine seasoning ingredients. Rub evenly
into surface of beef roast. Roast in 325 deg. oven approximately 2 to
2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium.
Approximately 1 hour before serving, process corn and onion in food
processor fitted with steel blade until corn is broken but not pureed.
Add milk and eggs; process just until blended. Add muffin mix and salt;
process only until mixed. Pour into greased 11x7-inch baking dish. Bake
in 325 degree oven 45 to 50 minutes or until edges are golden. Sprinkle
with cheese; broil 3 to 4 inches from heat, until cheese melts and top
is crusty.
Remove roast when thermometer registers 140 degrees for medium rare,
155 degrees for medium. Tent and let stand . Carve roast into thin
slices; serve with corn pudding. Makes 8 to 12 servings
DAD'S CRAB CAKES
2 pounds crab meat
2 eggs
1 teaspoon lemon juice
1/2 cup mayonnaise
1/3 cup mustard
1 small onion, finely chopped
1 green pepper, finely chopped
1 cup crushed saltine crackers
1 teaspoon Tabasco
2 teaspoons Worcestershire sauce
1-1/2 teaspoons Old Bay seasoning
1 ounce parsley
Dash of garlic powder
Combine all ingredients in a large bowl, mixing well. Form into crab
cakes and refrigerate to form all ingredients. Broil in oven or fry in
olive oil until golden brown. Serve with fresh salsa or favorite
condiments each side.
FLORIDA
No state foods but Key Lime Pie gets top billing.
KEY LIME PIE
1 (9-inch) prepared Graham Cracker Pie Crust
1 can (14 ounce) sweetened condensed milk
1/4 cup key lime juice**
2 teaspoons finely grated zest from key limes
2 eggs, separated
1 egg, room temperature
4 tablespoons granulated sugar
Refrigerate graham cracker crust until well chilled. Preheat oven to
350 degrees. In a medium bowl, combine condensed milk, key lime zest,
and key lime juice. Add egg yolks and egg; stir until well blended.
Pour into chilled graham cracker crust.
In a medium bowl, beat egg whites until stiff peaks form; gradually
fold in sugar. Spread meringue over key lime mixture, being careful to
spread to edge of pastry to prevent shrinkage during baking. Check out
my hints and tips on making a Perfect Meringue. Bake 20 minutes or
until meringue is golden brown. Remove from oven and cool completely on
a wire rack.
**If you can't find fresh key limes, Tahiti or Persian limes may be
substituted as they are very similar in taste. You can also substitute
the bottled key lime juice. Makes 6 servings.
MANGO BREAD
3/4 cup vegetable oil
2 teaspoons baking soda
1 ½ cup sugar
2 tablespoons lime juice
4 eggs
1/2 teaspoon salt
1 ½ cups mango, mashed (2 medium)
1 cup nuts, chopped
4 cups flour
Cream vegetable oil and sugar together, add eggs and mix well. Add
mashed mango. Stir in dry ingredients and mix until all flour is wet.
Add chopped nuts. Bake in 2 greased loaf pans at 375 deg. oven for 1
hour. Do not cut until second day
GEORGIA
Georgians love their food.
PECAN CHEESE CRACKERS
1 pound shredded sharp cheddar cheese
1 cup (2 sticks) butter or margarine, at room temperature
3 cups self-rising flour
1 /2 teaspoon (or more to taste) cayenne pepper
2 cups finely chopped Georgia pecans
Preheat the oven to 350°. In the bowl of an electric stand mixer or in
the food processor fitted with a steel blade, place shredded cheese and
softened butter. Beat or process until well combined. Add flour,
cayenne pepper and pecans. Beat or process a bit more, or until pecans
have just been incorporated.
Shape the dough into four logs, about 1 1 /4 inches in diameter. Wrap
in plastic wrap or waxed paper and chill 1 hour, or freeze for about 20
minutes. Slice logs into1 /4 -inch rounds and bake in batches on
ungreased baking sheets until crisp but not browned, 12 to 15 minutes.
With a metal spatula, remove the crackers to a wire rack to cool. Serve
at once or store in an airtight container for up to a week. Yields: 6
dozen
NOTE: The dough may appear dry, so more butter may be needed. This
dough may be frozen, baked or unbaked, for up to 6 months.
Source: Georgia Pecan Commission
VIDALIA ONION &
HAM BRUSCHETTA
4 ounces sliced low fat ham cut into 1-inch pieces (3/4 cup)
1 cup chopped Vidalia onion
1 cup chopped plum tomatoes
2 tablespoons reduced-calorie mayonnaise
1 tablespoon prepared Dijon-style mustard
8 large slices (3/4 inch thick) Italian bread, toasted
Preheat oven to 400 F. In a medium bowl combine ham, Vidalia onion,
tomatoes, mayonnaise and mustard. Arrange bread in a large baking
sheet; top with ham mixture. Bake until heated through, 10 to 15
minutes. Serve immediately at room temperature. Yield: 4 portions
HAWAII
No state foods but Macadamia and Pineapple are "ono".
BANANA-MACADAMIA NUT
BREAD
2 1/4 cups flour
1/4 cup sugar
3/4 cup firmly packed brown sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/4 cups mashed ripe bananas
1/3 cup buttermilk
3 tablespoons vegetable oil
1 egg
1 cup chopped macadamia nuts
Preheat oven to 350 degrees. Grease a loaf pan; set aside. In a large
bowl, combine all ingredients, except nuts. Beat at medium speed for 30
seconds or until dry ingredients are just moistened. Stir in nuts. Pour
batter into prepared loaf pan. Bake for 60-70 minutes or until
toothpick inserted into center comes out clean. Cool in pan for 10
minutes, then remove form pan and cool completely on a wire rack before
slicing. Makes 1 loaf.
PINEAPPLE
SAUSAGE CASSEROLE
1 can (20 ounce) pineapple chunks, drained
1 can (16 ounce) whole sweet potatoes - drained and cut into 1/2-inch
slices
3/4 pound smoked sausage -- sliced
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine
Drain the pineapple chunks, reserving the juice. Add enough water to
the juice to measure 1-1/4 cups.
Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10-
x 6- x 2-inch baking dish. Set aside. Combine sugar, cornstarch, and
salt in a saucepan. Gradually add pineapple juice mixture, stirring
until blended. Cook, stirring constantly,until mixture thickens and
comes to a boil; boil 1 minute, stirring constantly. Remove from heat
and add butter, stirring to melt. Pour over sausage mixture. Cover and
bake at 350 degs. for 35 to 40 minutes.
IDAHO
What else but the potato.
POTATO SOUFFLE
CASSEROLE
8 Idaho® potatoes peeled & cut into chunks
1 cup half-and-half or evaporated milk, heated
1 cup grated Parmesan cheese
1 1/3 cups low fat Yogurt or light sour cream
1 teaspoon dried parsley
Dash Tabasco Sauce
1 garlic clove, minced
Salt to taste
2 eggs, separated
Steam potatoes until very tender. Drain and mash. Beat in heated
half-and-half gradually. Add Parmesan cheese, yogurt, parsley, Tabasco
sauce, garlic, salt and egg yolks. Beat egg whites until stiff; fold
into potato mixture. Pour into ungreased shallow pan. Bake uncovered at
375 degs until golden brown - about 50 minutes.
ALL IDAHO WRAP
1 tortilla wrap
1 cup torn Romaine
3 tablespoons Caesar salad dressing
2 ounces smoked Idaho trout
1 tablespoon fresh grated Parmesan cheese
3 spears pickled asparagus
Freshly ground pepper
Toss Romaine with Caesar Dressing. With fork, flake trout and add to
salad mixture. Place salad/trout mixture in center of tortilla. Top
with three spears of pickled asparagus. Sprinkle with Parmesan cheese
and pepper. Fold in both ends of tortilla and roll up. Serve
immediately or wrap tightly in plastic wrap and refrigerate prior to
serving.
ILLINOIS
Popcorn
COCONUT POPCORN
CRUNCH PIE
2 quarts popped popcorn, unsalted
1 can (4 ounce) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
1 12-inch pizza pan
Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup,
butter or margarine, water and salt in saucepan. Bring to boil over low
heat, stirring until sugar dissolves. Continue cooking until syrup
reaches the hard crack stage (290-295 degs.) Fahrenheit).
Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir
until particles are evenly coated with syrup. Turn half of popcorn
mixture onto buttered 12-inch pizza pan; spread in thin layer covering
bottom of pan. Mark off into wedge-shaped servings. Repeat using
remaining popcorn mixture; cool.
Cover one layer with ice cream; top with second popcorn layer. Store in
freezer. To serve, cut in wedges. Serve plain or with desired fruit or
sauce. Yield: 12 servings
CHICAGO-STYLE DEEP
DISH PIZZA
The Crust:
(You'll need an electric mixer or food processor with a dough hook for
this)
2 packages dry yeast ("Quick Rise")
2 cups tepid water (90 degs.)
1/2 cup salad oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour
In the mixing bowl, dissolve the yeast in the water. Add the salad oil,
the olive oil, the cornmeal and 3 cups of the flour. Beat or process
for 10 minutes. Add the dough hook and mix in the rest of the flour.
Knead for 10 to 15 minutes. Put the dough onto a plastic counter top or
a cutting board and cover it with a very large metal bowl. Allow dough
to rise until double in bulk. Punch down and allow to rise again. Punch
down again.
Oil two large round deep dish pans or cake pans. Divide dough between
the pans. Put a little olive oil on your fingers and press and push the
dough to the edge and up the sides of each pan. The dough should be 1/8
inch throughout.
The Filling:
3/4 to 1 pound sliced mozzarella cheese
1 can (28 ounce) plum tomatoes, coarsely crushed
1 teaspoon basil
1 teaspoon oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
Salt
Grated Parmesan cheese
3 tablespoons olive oil
Layer the mozzarella cheese all over the bottom of the pies. Next add
the tomatoes, basil, oregano and garlic. Add salt to taste, and then,
if you wish, add any or all of the following:
Optional Additions to The Filling:
crumbled sweet or hot Italian sausage
thin sliced Pepperoni
diced yellow onions
sliced mushrooms
slices of cored green pepper
sliced ripe black olives
Liberally sprinkle with grated Parmesan cheese and drizzle the olive
oil on top. Bake the pizzas in a pre-heated 475 degree F oven for 35 to
40 minutes or until the top is golden and gooey and the crust is a
light golden brown.
INDIANA
Hoosier Pie
HOOSIER CREAM PIE
aka-Sugar Cream Pie
Pastry for 9-inch one crust pie
3/4 cup granulated sugar
5 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream, room temperature
1 teaspoon pure vanilla extract
Whole nutmeg
Preheat oven to 450 degrees F. Prepare pie pastry.
Place sugar and flour in the unbaked pie shell. Add cream and mix well
using your fingers to slowly mix the dry and liquid ingredients (the
prevent the cream from whipping). Add vanilla extract to the mixture
and continue stirring with your fingers. Grate nutmeg over the top.
Bake 10 minutes; reduce heat to 350 degrees F. and continue baking
approximately 1 hour. Remove from oven. NOTE: Do not over bake. The pie
may appear runny but usually sets as it cools. Over baking seems to
break down the sugar and the pie never solidifies. If the pie doesn’t
set, get out some spoons and enjoy it anyway.
INDIANA SUCCOTASH
1 1/2 pounds green beans
1 1/2 cups green onions with tops -- chopped
2 cans (17 ounce) whole kernel corn -- drained
1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons butter
3/4 teaspoon paprika
3/4 teaspoon celery salt
Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about
15 minutes or until tender, drain. Saute green onions in butter until
transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery
salt and sugar, then beans. Simmer succotash, covered, for about 10
minutes. Serves 6.
IOWA
Think Iowa - think pork.
CARIBBEAN PORK
SANDWICH
4 loin pork chops, 3/4-inch thick
1 tablespoon coarse salt
1/2 teaspoon pepper, fresh cracked
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 cup mayonnaise
1 teaspoon chipotle chile in adobo sauce, minced
1 teaspoon lime zest, grated
4 ciabatta rolls, sliced in half horizontally
Lettuce leaves
Tomato, slices
Combine the salt, pepper, cumin and allspice in a small bowl. Rub onto
both sides of the pork chops. Cover and refrigerate at least 20 minutes.
Prepare medium-hot fire in charcoal or preheat gas grill to medium
high. Pat chops dry and grill over a medium-hot fire, turning once,
until just done, about 8 to 11 minutes or until internal temperature
reaches 155 degs. Transfer chops to a cutting board. Cover loosely with
foil; let rest 5 minutes.
Meanwhile, combine mayonnaise, chipotle pepper, lime rind and juice in
a small bowl. Season to taste with salt and pepper. Spread 1 to 2
tablespoons mayonnaise mixture on top half of rolls. Cut pork into thin
slices and place on rolls. Add lettuce leaf and tomato slices if
desired. Serves 4.
NOTE: The lime in the dressing adds a lot of flavor and adds to the
Caribbean theme but could be omitted.
SAUTEED SPINACH WITH
BLUE CHEESE
2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1 bag (10 ounce) fresh spinach tough stems removed
2 strips center-cut bacon, cooked and crumbled
1 tablespoon crumbled Blue Cheese
Heat oil in a large nonstick skillet or Dutch oven over medium-high
heat. Add onion and cook, stirring until beginning to soften, about 1
minute. Add garlic and cook, stirring until fragrant, about 30 seconds
more. Add spinach and cook, stirring until just wilted, about 2
minutes. Remove from heat; stir in bacon and sprinkle cheese on top.
Serve immediately.
KANSAS
No state food but oh that Wizard of Oz.
DOROTHY'S DUMPLINGS
1 cup all-purpose flour
2 tablespoons cornstarch
3 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/2 cup low-fat milk
In a medium bowl, combine flour, cornstarch, baking powder and salt.
Stir in egg and milk; mix just until the dry ingredients are moistened.
Drop batter, by rounded tablespoonfuls, onto a boiling stew or broth.
Cover tightly; boil gently 10 minutes or until dumplings are fluffy and
no longer doughy on bottom of dumpling. For a tender dumpling, have the
stew boiling and keep it covered constantly.
Serve immediately.
BREAD UPSET
Dough*:
3/4 cup lukewarm water (105 -115 degs)
2 1/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon nonfat dry milk
1/2 teaspoon salt
1 tablespoon shortening
1 1/2 teaspoon active dry yeast
Sweet Fruit Filling:
1/2 cup sugar
2 teaspoon cinnamon
1/2 cup raisins (soak 5 minutes; drain)
1 cup fruit, drained**
1 egg, beaten
Savory Cheese and Onion Filling:
1 egg, beaten
1 cup shredded cheese, sharp, mild cheddar or American
1/4 teaspoon garlic powder
1/2 cup finely chopped onions
Place water in mixing bowl. Add flour, sugar, milk, salt and
shortening. Blend on low for 1 minute. Sprinkle yeast over dough. Mix
on medium speed 5 to 7 minutes. Cover and let rise until double.
Place dough in greased 13 x 9-inch pan. Flatten, covering bottom of
pan. Place choice of filling in center of dough. Fold corners to center
over filling. Using a scraper or spatula, chop until filling is blended
into dough. Spread evenly in pan. Cover; let rise until double. Bake in
preheated 375 degrees F oven 18 to 20 minutes or until golden brown.
Serves 12.
*Dough may be prepared in bread machine using the “dough” cycle; or,
use 1 pound thawed, frozen bread dough.
**Fruit Variations:
1 cup drained fruit cocktail and 1/2 cup raisins.
1 cup partially thawed frozen blueberries and 1/2 cup unsweetened
crushed pineapple, drained. (Omit raisins.)
1 1/2 cups unsweetened frozen, chopped peaches. (Omit raisins.)
1 1/2 cups sliced or chopped apples
Nutritional Analysis: One serving with fruit cocktail and raisin
filling provides 165 calories, 3 g protein, 35 g carbohydrates, 2 g
fat, 18 mg cholesterol, 1 g dietary fibers, 7 mg calcium, 91 mg
potassium and 217 mg sodium.
KENTUCKY
Blackberry
KENTUCKY BLACKBERRY
JAM CAKE
1 cup shortening
2 cup sugar
4 eggs
1 teaspoon soda
1 cup sour milk
3 cups flour
1 or 2 tablespoons cocoa
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups blackberry jam
Mix together shortening and sugar. Then add eggs, one at a time. Mix
together soda and sour milk. Mix spices and flour together. Now mix all
together, then add blackberry jam. Also may add chopped nuts, if you
want them. Bake about 45 minutes at 350 degrees in three 9-inch round
pans. Frost with:
Caramel Frosting:
1/2 cup butter
1 cup brown sugar
1/3 cup milk
1 pound package powdered sugar
Heat butter and brown sugar in saucepan, boil 1 minute. Then add milk
and powdered sugar. Stir or beat until smooth. Frost cake. This cake is
better if set a few days before serving.
KENTUCKY MINT JULEP
100 Proof Kentucky bourbon
Simple syrup
Mint leaves
crushed ice
Simple Syrup:
Mix 1 part boiling water to 2 parts sugar. Stir until dissolved. Place
3 to 4 mint leaves in julep glass.
Add crushed ice. Press down with spoon to bruise leaves. Add 1 ounce
bourbon and 1/2 ounce simple syrup; stir well. Pack glass with crushed
ice and and fill with bourbon. Garnish with mint leaves
Serve in a frosted silver mint julep cup
LOUISIANA
Gumbo
CHICKEN GUMBO
1 large bell pepper -- diced
3 green onions -- diced
3 celery stalks -- diced
1 large can tomatoes
1 can tomato paste
1/8 teaspoon garlic salt
1 teaspoon red pepper
4 cups okra -- cut up
1 Chicken
Gumbo file' Boil fowl until tender. Debone and cut into small pieces.
Reserve broth. Add bell pepper onions celery tomatoes tomato paste
garlic salt red pepper and okra to broth. Boil until vegetables are
tender. Add chicken. Make 3 cups of thick brown gravy and add this to
above cooked mixture. Salt to taste. Just prior to serving add enough
file' until mixture is slightly ropy. Serve hot on rice or corn bread.
SWEET POTATO
CASSEROLE
4 cups mashed sweet potatoes
3/4 cups sugar
3/4 cup half and half cream
1/2 cup melted butter
1 1/4 tea vanilla
Topping:
1/2 cup melted butter
1/2 cup flour
1 cup brown sugar
3/4 cups chopped pecans
Boil and mash sweet potatoes. Add the remaining casserole ingredients
and combine. Put into a casserole dish. In a separate mixing bowl,
combine the topping ingredients. Place the topping on top of the
potatoes. Bake at 350 degrees uncovered for about 30 minutes or until
topping seems crisp.
MAINE
Wild Blueberry
MAINE WILD BLUEBERRY
COBBLER
Ingredients:
1 pint Maine wild blueberries
1/3 cup water
1 cup white sugar
1 teaspoon grated lemon rind
1 cup flour
1/4 cup brown sugar
1 teaspoon baking powder
1-1/2 tablespoon cinnamon
1/3 cup butter
Preheat oven to 350 degs. Combine Maine wild blueberries, 3/4 cup white
sugar, water, and lemon rind in a baking dish. Bring to boil and simmer
for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with
brown sugar, flour baking powder, and cinnamon. Cut in butter until
mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake
approximately 25 minutes or until top is brown. Serve warm with heavy
cream or vanilla ice cream.
BROILED LOBSTER
4 quarts water
2 teaspoons salt
2 - 1 to 1¼ lb. live lobsters
6 tablespoons butter, unsalted
4 tablespoons fresh lemon juice
8 sprigs chervil, leaves only, chopped (or substitute parsley)
1 teaspoon Old Bay Seasoning
1 each lemon, quartered lengthwise
For Lobster:
In an 8 to 10-quart stock pot over high heat, bring salted water to a
rolling boil. Blanch the lobsters for 3 minutes. Immediately remove and
chill in a large bowl filled with ice and water. In a couple of
minutes, when the lobsters have cooled enough to handle easily, place
them on their backs on a cutting board. With a large sharp kitchen
knife or cleaver, cut each lobster lengthwise into two separate halves,
completely through the shell. Remove the intestinal tract from the
tails, and rinse halves under cold water to remove the “tomalley”.
Crack each claw and remove the meat. Cut the claw meat into bite-size
portions and place it in the split body cavity.
For Lemon-Chervil Butter:
In a small saucepan, melt butter slowly over low heat being careful not
to let the butter brown. Add lemon juice, chervil and Old Bay
Seasoning. Stir to blend thoroughly and brush mixture liberally onto
the exposed meat of both lobster halves.
With the broiler set on "high," cook lobster halves until the meat is
opaque and nicely broiled, approximately 5 minutes. Serve immediately
with fresh lemon wedges and remaining lemon-chervil butter for dipping.
MARYLAND
Smith Island Cake
SMITH ISLAND
10-LAYER CAKE
Frosting:
2 sticks butter
2-12 oz. cans evaporated milk
8 heaping tablespoons unsweetened Cocoa
2 pounds confectioners Sugar
Melt butter. Stir in evaporated milk (off heat). Whisk in Cocoa until
smooth, return to heat and cook for approximately 10 minutes. Do not
boil or Scorch. Remove from heat and whisk in confectioners sugar
slowly. Cook slowly until thickened and will stick to back of a spoon
or to the whisk (It will form a ribbon when you drizzle a spoonful onto
mixture while cooking). Approx time: 45 minutes.
Cake:
2 cups sugar
2 sticks unsalted butter, cut into chunks
5 eggs
3 cups flour
¼ teaspoon salt
Heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
½ cup water
Cream together sugar and butter. Add eggs one at a time and beat until
smooth. Sift together flour, salt, and baking powder. Mix into egg
mixture one cup at a time. With mixer running, slowly pour in the
evaporated milk, then the vanilla and water. Mix just until uniform.
Put three serving spoons of batter in each of ten 9-inch lightly
greased pans, using the back of the spoon to spread evenly. Bake three
layers at a time on the middle rack of the oven at 350 degrees for 8
minutes. A layer is done when you hold it near your ear and you don't
hear it sizzle.
Start making the icing when the first layer goes in the oven. Let the
layers cool a couple of minutes in the pans. Put the cake together as
the layers are finished. Run a spatula around the edge oft he pan and
ease the layer out of the pan. Don't worry if it tears; no one will
notice when the cake is finished. Use two or three serving spoons of
icing between each layer. Cover the top and sides of the cake with the
rest of the icing. Push icing that runs onto the plate back onto the
cake.
To ice the cake:
Take one slightly cooled layer and spread with cooled frosting. Add
crushed candy randomly on layer. (Reese cups, snickers, milky ways, or
whatever your favorite is—candy is optional as well ) Add next layers,
frosting, candy, and repeat process till the 10th layer. Do not add
candy to final layer. Finish frosting the cake and sides. May have to
wait to ice top and sides until the icing cools.
GRILLED ROCKFISH
1 4-6 pound Rockfish, dressed
1 lemon
4 green onions, sliced thin
4 mushrooms, chopped
Pepper to taste
½ cup chopped sweet pepper
2 ribs celery, finely chopped
2 teaspoons capers, drained
1 teaspoon lite soy sauce
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ cup dry vermouth, or white wine
8 strips bacon
Toothpicks
Start fire with charcoal briquettes. Squeeze lemon juice on Rockfish,
inside and out. Sauté vegetables in olive oil and lite soy sauce with
seasonings and dry vermouth. Cover with lid and add water as necessary
to keep vegetables from burning. Cook until vegetables are tender,
about 15 minutes. Stuff fish with vegetables and wrap bacon around the
fish to hold together and secure with toothpicks. Grill fish in wire
rack. Cook about 10 minutes, flip and cook about 10 more minutes until
fish is done (about 20-25 minutes). Do not allow fire to flame up.
Sprinkle with water as necessary. To serve: Remove bacon and
toothpicks. Carefully remove skin. Place skinless pieces of fish and
stuffing on platter and serve immediately. Makes 4 to 8 servings.
MASSACHUSETTS
Boston baked beans
BOSTON BAKED BEANS
As the early settlers did, you could get more than one dinner from a
batch of baked beans. Freeze any surplus beans in small containers for
other times when you are squeezed for time. You could easily double the
quantities and freeze half of it the same way.
1 pound dried beans (about 2 cups)
1 medium onion, peeled and quartered
1/2 pound bacon or salt pork, diced
1/4 cup brown sugar
1/4 cup molasses
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
Soak the beans overnight in cold water –or for 8 hours, minimum, to 12
hours maximum. When you are ready to cook, drain and rinse the beans.,
discarding the water.
Boil the beans in water with 1/2 tsp baking soda, until the skins
starts to crack. It should take about 25-30 minutes if done in a
pressure cooker, about 60-90, if using a normal pot. Put the onion
quarters at the bottom of a bean pot or casserole pan. Add the boiled
beans. Put the bacon on top of the beans. Mix molasses, brown sugar,
dry mustard, ketchup, salt and pepper with ¾ cup of water and pour over
the beans. Bake a 300 degs. for 6 hours. Add more boiling water if
necessary.
BOSTON CREAM CAKES
1879 - In the cookbook, Housekeeping in Old Virginia by Marion Cabell
Tyree, has the following recipe for Boston Cream Cakes:
2 cups of flour
1 1/2 cups of water
1 cup butter
5 eggs
Boil the butter and water together, stir in the flour while boiling;
after it is cool, add the eggs, well beaten. Put a large spoonful in
muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows: Put over the fire one cup of
milk and not quite a cup of sugar, one egg, mixed with three
teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few
moments only. When cool, add vanilla to the taste. Open the cakes and
fill them with this cream.
Note: The Boston Cream Pie was proclaimed the official Massachusetts
State Dessert on December 12, 1996. A civics class from Norton High
School sponsored the bill. The pie beat out other candidates, including
the toll house cookie and Indian pudding.
MICHIGAN
No state foods but plenty of good produce.
ASPARAGUS FRITTATA
2 tablespoons Italian dressing
2/3 cup sliced fresh mushrooms
1/3 cup chopped red pepper
1 can (14.5-ounce) Michigan asparagus cuts and tips,drained
8 eggs
1/4 cup milk
3/4 cup shredded provolone cheese, divided
1/4 cup freshly grated Parmesan cheese
Heat dressing in a large ovenproof skillet over medium heat. Add
mushrooms and red pepper. Cook and stir 5 minutes. Add well-drained
asparagus. Beat eggs, milk and ½ cup provolone cheese in a medium bowl.
Pour over vegetable mixture in skillet. If handle of skillet is not
ovenproof, wrap it in foil. Bake in a preheated 350-degree oven 20
minutes or until eggs are almost set. Remove from oven and sprinkle
with remaining ½ cup provolone cheese and Parmesan cheese. Bake 5
minutes or until cheese is melted on top. Cut into wedges to serve.
Makes 4 servings.
MACKINAC ISLAND FUDGE
1/2 cup milk
1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/2 cup nuts (optional)
Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan.
Cook at medium heat until boiling. Boil exactly 6 minutes, stirring
constantly. Remove from heat and add vanilla extract and confectioners’
sugar. Beat with mixer until smooth and thick. Add nuts, if desired.
Pour into a buttered pan and freeze 20 minutes. Cut into pieces. Makes
approximately 1 pound of fudge.
MINNESOTA
Wild Rice
CHERRY WILD RICE
FRUIT DELIGHT
3/4 cup raw wild rice
3/4 cup cherry brandy
2 cups water
2 bananas (sliced)
1 lb fresh Bing cherries (pitted/sliced)
1 cup sliced almonds
1 cup cream (whipped)
1/4 cup powdered sugar
1 teaspoon vanilla
Cook wild rice in a covered saucepan until very tender (almost mushy)
about 40-60 minutes. This is very important because the cherry brandy
seems to harden the wild rice. Add cherry brandy and simmer uncovered
until excess moisture is evaporated. Refrigerate. This will keep in the
refrigerator for a week--in the freezer indefinitely.
Pit and slice cherries, slice bananas. Combine with wild rice and
almonds. Whip cream, powdered sugar and vanilla until thick. Set some
aside for topping. Fold whipped cream and wild rice and fruit mixture
together. Refrigerate. Before serving, stir mixture and serve. Top with
whipped cream, topped with almonds and cherries.
KING OF THE PLATE
(Morels with Flour)
Morels (bunches of 'em)
Butter/Margarine (3-4 tablespoons)
Frying Pan (non-stick is good...iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste
Melt butter/margarine in frying pan (don't overheat it!!!!!) Coat
Morels
in flour (either in gallon Ziplock bag that has flour in it or using a
plate covered in flour)--coat the cleaned morels well with flour. Saute
mushrooms (gently) in butter/margarine. Salt and pepper to taste.
MISSISSIPPI
No state foods.
BEER BATTER FRIED
CATFISH
1/2 cup unsifted all-purpose flour
1/2 cup cornstarch
2 tablespoons Cajun seasoning
1 tablespoon garlic powder
1 teaspoon Everglade seasoning, optional
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried oregano leaves, crushed
3/4 cup room-temperature beer
1 large egg, lightly beaten
Vegetable oil
1 pound U.S. Farm-Raised Catfish fillets, cut into 3 to 4 inch wide
strips
In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic
powder, Everglades seasoning (if using), baking powder, paprika, white
and red peppers and oregano. If not using Everglade seasoning, add 1/2
teaspoon salt. Whisk in beer and egg until smooth. Cover and
refrigerate for 1 to 2 hours.
When ready to cook: In a deep skillet or large pan, pour vegetable oil
to the depth of 3 inches; heat to 375 degs. Stir batter and fold in
catfish. When oil is hot, lift fish strips with tongs, draining excess
batter; place catfish in oil several pieces at a time (do not over
crowd). Fry until well browned on all sides, about 3 minutes. Remove to
paper towels to drain. Keep warm, repeat with remaining catfish. Yield:
about 24 pieces
MISSISSIPPI MUD PIE
Ingredients for Cake:
1 cup butter
2 cups sugar
1/3 cup cocoa
4 eggs
1 teaspoon vanilla
1-1/2 cups flour
1 cup chopped nuts
1 pint marshmallow creme
Cream butter, sugar and cocoa together. Add eggs and vanilla, mix well.
Add flour and nuts. Bake in 9x13" pan at 350 degs. for half an hour.
Remove from oven and while still hot, spread marshmallow creme over
top. Cool. Frost with icing:
Ingredients for Icing:
1 stick butter
1/3 cup cocoa
Cream butter and cocoa together and frost.
MISSOURI
Black Walnut
PUMPKIN BLACK WALNUT
PIE
1 9-inch pie crust
1 ¼ cups packed brown sugar divided
1 cup black walnuts
3 tablespoons butter, softened
¼ teaspoon vanilla extract
1 pound canned pumpkin
½ pound softened cream cheese
2 large eggs
2 tablespoons flour
1 ½ teaspoons pumpkin spice
Preheat the oven to 350 degrees. Bake pie crust for 6 minutes, or until
it’s slightly browned. Remove from oven and cool. Increase temperature
of the oven to 425 degrees. Place the walnuts on a cookie sheet. Place
into oven for 3 minutes to slightly toast the walnuts. Remove and cool.
In a small bowl, mix the toasted walnuts, ½ cup of packed brown sugar
and butter. Add to the bottom of the pie crust and spread evenly.
In another mixing bowl, blend together the pumpkin and cream cheese.
Add and mix thoroughly the eggs, flour, pumpkin pie spice and the
remaining brown sugar. Pour over the walnut mix and place on a cookie
sheet. Place the cookie sheet into the 425 degree oven for 15 minutes.
Reduce the temperature to 350° F and bake for another 30 minutes, or
until the pie filling has set.
MISSOURI SMITHSON'S
OLD FASHIONED
MINCEMEAT
6 cups finely chopped cooked meat
12 cups grated tart apples
1 pound raisins
10 ounces dried currants
1 cup molasses
1 pound brown sugar
2 cups cider vinegar
1 ¼ ground suet or butter
4 cups meat stock
6 cups apple cider or apple juice
3 cups grape juice
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon salt
1 or 2 cups brandy
Combine all ingredients except brandy. Simmer gently until apples are
cooked and ingredients are well blended. 1 to 2 hours. Add brandy and
simmer a few minutes longer. Makes 7 or 8 quarts.
MONTANA
No state foods, just good foods.
GRILLED HERB MUSTARD
STEAKS
2 well-trimmed boneless beef top loin or rib eye steaks cut 1 inch
thick (approx. 1 lb.)
Herb Mustard:
2 teaspoons water
2 large garlic cloves, crushed
2 tablespoons Dijon-style mustard
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1/2 dried thyme leaves
In 1-cup glass measure, combine garlic and water; microwave on high 30
seconds. Stir in remaining mustard ingredients; spread onto both sides
of beefsteaks.
Place steaks on grill over medium ash-covered coals. Grill top loin
steaks uncovered 16 to 18 minutes (rib eye steaks 12 to 14 minutes) for
medium rare to medium doneness, turning occasionally. Season steaks
with salt, as desired. Carve steaks crosswise into thick slices.
THE BUTTE PASTY
(pass-tee)
Pastry:
3 cups flour
1/2 -1 teaspoon salt
1 1/4 cups lard or shortening
3/4 cup very cold water
Measure flour and salt. Cut in lard until dough resembles small peas.
Add water and divide into 6 equal parts.
Filling:
5 or 6 medium potatoes (red are best)
3 medium or 2 large yellow onions
Parsley for flavoring
2 pounds of meat (loin tip, skirting or flank steak)
Butter
Salt and pepper
Roll dough slightly oblong. Slice in layers on dough, first the
potatoes, then the onions and last the meat (sliced or diced in thin
strips). Bring pasty dough up from ends and crimp across the top.
Making the pasty oblong eliminates the lump of dough on each end. Bake
at 375° for about one hour. Brush a little milk on top while baking.
Note: Old-timers claim the pasty arrived in Butte, Montana along with
the first housewives who followed their husbands into the mining camp.
Long favored in the copper miner's lunch bucket, the pastry-wrapped
meal was an ideal way for "Cousin Jeannie" to provide a hearty meal for
the hard working "Cousin Jack." As the miner unwrapped his lunch, he
would refer to the pasty as a "letter from 'home." Its popularity
spread
quickly throughout the camp, and today the pasty is as much a part of
Butte as the Berkeley Pit. -From the Butte Heritage Cookbook
NEBRASKA
Birthplace of Kool Aid.
KOOL AID PIE
14 oz. can sweetened condensed milk, chilled
2/3 cup sugar
1 package unsweetened Kool-Aid (your choice of flavor)
Food coloring, if desired
9" graham cracker pie crust
Mix milk until twice its size. Add sugar, Kool Aid and food coloring.
Mix well. Pour into pie crust and freeze several hours before serving.
EGG POCKETS
4 eggs
1/4 cup low-fat milk
2 teaspoons finely chopped green onions
1 teaspoon butter or cooking oil, or cooking spray
2 pita pockets, halved
In a small bowl, beat together eggs, milk and onions until blended. In
a 7 or 8-inch skillet over medium heat, heat butter until just hot
enough to sizzle a drop of water. Pour in egg mixture. As mixture
begins to set, gently draw an inverted pancake turner completely across
bottom and sides of pan, forming large, soft curds. Continue until eggs
are thickened and no visible liquid egg remains. Spoon 1/4 of the eggs
into each pita half. If you like, add chopped tomato and green pepper,
a sprinkling of shredded cheese or a dollop of taco sauce, or all of
them!
NEVADA
No state foods.
PINE NUT SALAD
3 cucumbers, peeled and diced
1 cup celery, finely sliced
Small parsley bunch, minced
1 cup olives, preferably Greek, coarsely chopped
2 cups raw spinach, shredded
1 cup pine nuts
Dressing:
2 parts olive oil & 1 part vinegar
Salt & pepper
Pinch oregano
Combine the first 6 ingredients. Pour over the oil and vinegar
dressing. Add salt, pepper to taste, and a pinch of oregano. Mix well.
NEVADA PUMPKIN PIE
2-½ cups fresh pumpkin*
½ cup water
½ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon cloves
1.8 teaspoon allspice
½ cup raisins, chopped
Prepare pumpkin as for vegetable. Mash the pulp, add sugar, salt,
spices and raisins. Line pie pan with pastry and fill with mixture.
Bake 10 minutes in a quick oven and continue baking in a moderate oven
until firm.
Note: Canned pumpkin may be used and ½ cup milk and 1 egg may be added
to the above if necessary.
NEW HAMPSHIRE
No state foods.
MINUTE MAN CABBAGE
SALAD
1 large head cabbage, cored and chopped
1 green pepper, cored, seeded and chopped
1 small onion, chopped
1 cup vinegar
1 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
½ teaspoon powdered turmeric
1 teaspoon salt
Combine cabbage, pepper and onion in bowl. Combine vinegar, sugar
celery seed, mustard seed, turmeric and salt in saucepan. Bring
saucepan to boil; cook until sugar is dissolved. Pour hot mixture over
vegetables. Mix thoroughly. Cover and let stand in refrigerator
overnight to crisp.
OYSTER STUFFED
HALIBUT
½ pint oysters
½ cup bread crumbs
2 tablespoons butter, melted
1 teaspoon salt
Pepper
4 tablespoons lemon juice
1 teaspoon onion juice
¼ teaspoon mixed herbs
2 1" thick slices halibut
Preheat oven to 375º. Combine oysters and bread crumbs in mixing bowl.
Add butter, salt, 2 tablespoons lemon juice, onion juice and mixed
herbs; mix well.
Place 1 halibut slice in lightly buttered serving casserole; cover with
oyster stuffing. Top with remaining halibut slice; sprinkle with
remaining pepper. Mix ½ cup water with remaining lemon juice; pour over
halibut. Bake at 375 to 400º for 30 minutes.
NEW JERSEY
No state foods.
SPINACH SALAD
1 pound fresh spinach, minimum ¼ pound per person
Wash spinach thoroughly and remove stems and veins, or, use fresh baby
spinach. Shake or spin dry. Toss with boiled dressing:
Boiled salad dressing
1 tablespoon sugar
1 tablespoon flour
½ teaspoon mustard
Salt & pepper
3 eggs
½ cup vinegar
½ cup water
1 to 3 tablespoons butter or margarine
Blend together sugar, flour, mustard and seasonings. Beat in eggs; add
vinegar and water. Place over fire in double boiler or Bain Marie and
stir constantly until thickened. Remove from fire and while still hot
beat in butter or margarine.
Place spinach on individual service and spoon hot mixture over leaves
or use a large salad bowl pouring hot mixture and tossing. Serve at
once.
DEVILED CLAMS
24 Jersey fresh clams on the half shell
3 tablespoons onion, minced
1 tablespoon parsley, minced
4 slices crisp bacon, crumbled
6 tablespoons butter
1 garlic clove, minced
¼ cup beer
4 tablespoons bread crumbs
Coarsely chop the clams. Cream together the butter, onion, garlic,
parsley. Blend in the beer then mix in bacon and clams. Fill clam
shells with the mixture and sprinkle with bread crumbs. Place on a
baking sheet and bake in a pre-heated 375 deg. oven for 10 minutes.
Serves 4 – 6.
NEW MEXICO
No state food, good cookies tho'.
BISCOCHITO COOKIES
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 teaspoons whole anise seed
2 cups pure lard
2 fresh eggs
1 cup sugar
1/2 cup sweet wine or brandy
1/2 cup sugar
1 tablespoon cinnamon
Soak anise seeds for 3-4 hours in small glass of sweet wine or brandy.
Strain anise seeds and set both aside.
Sift flour, baking powder and salt in a bowl and set aside. Cream sugar
and lard until creamy and smooth. Add eggs and anise seeds and cream
again until the mixture is very fluffy. Mix together with flour mixture
adding enough wine or brandy and water if needed to hold the mixture
together.
Roll out on lightly floured board about 1/4 inch thick. Using cookie
cutters in round or star shapes cut out dough and place on an ungreased
cookie sheet. Sprinkler with sugar and cinnamon mixture and bake at 400
degrees for 8-10 minutes or until very light brown. Cool on racks.
PINTO PATIO SALAD
2 1/2 cups cooked pinto beans
4 hard-cooked eggs, chopped
1 cup sharp cheddar cheese, cut into 1/2 inch cubes
1 small onion, thinly sliced
2 tablespoons Italian salad dressing
1 tablespoon chile sauce
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup bacon bits (optional)
Combine beans, eggs, cheese, and onion in a large bowl. Chill. Combine
remaining ingredients and pour over the bean mixture. Top with bacon
bits and serve on lettuce cups
NEW YORK
Apple Muffin.
APPLE MUFFIN
We all need a treat sometimes and what better than the official muffin
of New York State – the Apple Muffin.
2 cups flour
¾ cup brown sugar
½ cup sugar
1/2 teaspoon salt
½ teaspoon cloves
1 ½ teaspoons cinnamon
2 teaspoons baking soda
2 cups New York State Empire apples, coarsely chopped
½ cup raisins
½ cup walnuts
3 eggs, slightly beaten
½ cup butter, melted
4 ounces cream cheese, cut into small pieces
½ teaspoon vanilla
Topping:
½ cup walnuts
1 teaspoon cinnamon
½ cup brown sugar
1 teaspoon lemon peel, grated
¼ cup flour
2 tablespoons melted butter
Combine ingredients and set aside.
Combine flour, sugars, salt, spices and baking soda, and set aside.
Combine apples, raisins, walnuts, eggs, butter, cream cheese, and
vanilla.
Add dry ingredients, a little at a time, to the apple mixture. Stir
until just combined. Do not over-mix. Portion batter into muffin
papers; sprinkle with topping. Bake at 375 degrees for twenty to
twenty-five minutes. Makes two dozen muffins.
MANHATTAN CLAM
CHOWDER
¼ pound bacon, chopped
1 cup carrots, diced
½ cup celery, sliced
1 bay leaf
1½ teaspoon thyme
1 teaspoon salt
1 quart clams, shelled & chopped, liquid reserved
2½ cups potatoes, diced
¾ cup onion, sliced or chopped
¼ to ½ tsp black pepper
1 tablespoon Worcestershire sauce
1½ quarts clam juice (from reserved liquid) and water
1 garlic clove, peeled, finely chopped
2½ cups tomatoes, peeled and quartered
Cook bacon in large pot, over low heat until crisp; add vegetables and
garlic; cover and simmer for 10 minutes. Add seasonings. Drain clams,
reserving liquid. To liquid, add water to measure 1½ quarts. Chop
clams. Add chopped clams, liquid, water, and tomatoes to vegetables.
Cover and cook gently until vegetables are tender; add Worcestershire
sauce. If thicker chowder is desired, peel 1 large potato, boil until
soft and press through sieve. Stir into chowder. Serves 8.
NORTH CAROLINA
No state recipes, great apple cake.
CAROLINA APPLE CAKE
Mix together:
1-1/2 cups cooking oil
2 cups sugar
4 eggs, beaten
Sift together:
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
Add:
1 teaspoon baking soda
3 cups diced peeled apples
1 cup chopped nuts
Bake at 350 degrees for one hour. Then add:
Sauce:
1 teaspoon butter
1 cup brown sugar
1/4 cup milk
1 tablespoon vanilla
Mix all ingredients in a saucepan and simmer sauce for 3 minutes. Pour
over warm cake.
SPARKLING
STRAWBERRIES
6 cups (3 pints) strawberries, washed, capped, and halved
1/2 cup sugar
3 tablespoons orange juice
3 tablespoons ginger ale
In a wide shallow bowl arrange strawberries. Sprinkle sugar over
strawberries, orange juice, and ginger ale. Let stand at room
temperature 1 hour, turning berries occasionally. If there are
leftovers, cover and store in refrigerator. Makes 6 one cup servings.
NORTH DAKOTA
No state recipes.
BAKED WALLEYE
½ pound walleye fillet
8 ounces small, cooked shrimp
2 tablespoons butter
2 teaspoons lemon juice
1 cup whipping cream
1 cup shredded provolone and mozzarella cheese
Chopped basil or a hint of parsley
½ teaspoon salt
Lemon wedges
Prepare fish by rinsing and drying the walleye fillets. In a small
baking dish, slowing melt butter. Put the fillets in the dish and add
the lemon juice and salt. Place dish in preheated oven and bake at 375
degrees for 8-10 minutes. In a saucepan, slowly heat cream to boiling
than turn down to medium. Take the baked walleye dish and sprinkle
shrimp over the fillets. Pour the cream over the walleye/shrimp combo
and than cover that with the cheese. Broil until cheese is melted.
Remove and sprinkle with the basil and/or parsley. Use the lemon wedges
when served.
HOLIDAY SPICED PEARS
2 pears
1 quart cranberry juice
Allspice to taste
Cinnamon to taste
10 cloves
Two days before, select pears that are only half-way ripe. Peel pears,
seed and cut in half. Place in a sauce pan and add cranberry juice ,
and spices and bring to a boil. Simmer for 5 minutes, remove from heat
and let cool. Refrigerate in the liquid until ready to serve.
OHIO
Buckeyes, of course.
OHIO STATE BUCKEYES
1 cup (9 ounce) creamy peanut butter
¼ cup butter, room temp
1 teaspoon vanilla
1½ cup confectioner's sugar
½ cup all-purpose flour
12 ounces semi-sweet choc chips, melted
Line 2 cookie sheets with waxed paper. Beat peanut butter, butter, and
vanilla in a medium size bowl with electric mixer until smooth.
Gradually beat in sugar and flour until well blended. Roll rounded
teaspoonfuls into 1-inch balls. Arrange on prepared cookie sheets and
refrigerate 1 hour or until firm. Spear one ball at a time with a
wooden pick and dip in chocolate to cover about 2/3. Arrange chocolate
side down on prepared cookie sheets. Smooth over tooth pick holes.
Refrigerate about 15 minutes until chocolate is set. Store tightly
covered in refrigerator up to 2 months
SHAKER LEMON PIE
2 large lemons
2 cups sugar
1/4 teaspoon salt
4 eggs
4 tablespoons butter, melted
3 tablespoons all-purpose flour
1 egg white
Coarse sugar, for sprinkling
Dough for one 9” double-crust pie
Thoroughly wash lemons, then dry with paper towel. Finely grate lemon
zest into a bowl. Using a mandoline, slice lemons as paper thin as you
can get them; remove and discard seeds. Add slices to zest and toss
with sugar and salt. Cover and set aside at room temperature for 24
hours.
Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a
lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and
trim the edge, leaving a 1/2-inch overhang. Mix the macerated
lemon-sugar mixture with eggs, melted butter and flour until combined
well. Pour in to prepared pie shell.
Roll out the remaining dough into a 12-inch round on a lightly floured
surface, drape it over the filling, and trim it, leaving a 1-inch
overhang. Fold the overhang under the bottom crust, pressing the edge
to seal it, and crimp the edge decoratively. Beat one egg white until
frothy and brush over pie crust, then sprinkle with coarse sugar. Cut
slits in the crust with a sharp knife, forming steam vents, and bake
the pie in the middle of the oven for 25 minutes. Reduce the
temperature to 350°F. and bake the pie for 20 to 25 minutes more, or
until the crust is golden. Let the pie cool on a rack and serve it warm
at room temperature.
OKLAHOMA
An entire menu, including:
CHICKEN FRIED STEAK
1 to 2 lbs cube steak or round tenderized round steak
1 pint buttermilk
1/2 teaspoon garlic powder
1 pinch salt
1 pinch black pepper
1/8 teaspoon baking soda
1 egg
1/2 cup milk
1 cup all purpose flour
Vegetable shortening, lard, or vegetable oil, for frying
Cut steak into serving sized pieces. Marinate overnight (or at least 4
hours) in buttermilk. (This will tenderize the meat without the need of
MSG or other tenderizers, as well as adding a wonderful tang.)
Remove steak from buttermilk. Discard buttermilk. Season steak with
salt, garlic salt and pepper. Beat egg and milk together, add baking
soda. Season flower with salt, pepper (and whatever else you like in
your chicken batter) on a separate plate.
Dredge steaks in flour, then in milk mixture. Dredge again in flour and
let rest for 5 minutes. Fry in hot lard or shortening (about 1/2-inch
deep) in a hot skillet over medium heat, turning only once until golden
brown on both sides. Serve over a ladle of gravy, top with a little
more gravy with mashed potatoes and a nice big portion of anything
green.
SQUASH DRESSING
2 cups cooked mashed squash
2 cups of corn bread crumbs
1 beaten egg
1 can of cream of chicken soup or mushroom
1 teaspoon salt
1 teaspoon poultry seasoning
1 med. onion chopped
1/2 stick margarine
Saute onion in the margarine. Mix the other ingredients together and
add onion. Bake in the oven on 350 for about 20 minutes. This is very
moist.
OREGON
Hazelnuts
HAZELNUT CHIPS
2 cups all purpose flour
1/2 cup butter, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup sliced Oregon Hazelnuts, toasted
Combine flour and butter. Rub to form a coarse meal consistency.
Combine baking powder, salt with above and mix in milk to incorporate
thoroughly, about 2 minutes. Add the hazelnuts to the above mixture and
work in thoroughly on a floured work surface. Turn out the dough and
roll wafer thin (1/8 of inch) and cut into triangles. Brush with egg
while and sprinkle with salt. Bake at 305 degs, on a parchment-lined
sheet pan until golden brown, about 5 minutes. Yield: Approximately 4
Dozen
TILLAMOOK MAC &
CHEESE
Preheat oven to 350° F. Lightly butter a 2-quart shallow baking dish.
In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons
salt and macaroni. Cook according to package directions, stirring
occasionally. Pasta is done when it is slightly chewy to the bite or al
dente. Drain pasta in a colander and set aside.
Prepare sauce while pasta is cooking. In a medium saucepan, over medium
heat, melt butter. Whisk in flour and cook 3 minutes, whisking
constantly. Gradually add milk and bring just to a boil, whisking
constantly. Reduce heat and simmer, whisking often, until sauce
slightly thickens, 4-5 minutes. Add salt, pepper and 2 cups of cheese.
Stir until cheese is melted. Remove pan from heat and fold in pasta.
Pour into prepared baking dish then sprinkle top with remaining cheese.
Bake 15-20 minutes or until cheese is bubbly and top begins to brown.
Let sit 5 minutes before serving. Serves 4-6
PENNSYLVANIA
Who can resist a Philly Cheese Steak Sandwich.
PHILADELPHIA CHEESE
STEAK SANDWICH
2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated
1/2 cup sliced mushrooms
12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin
tip roast)*
Salt and coarsely ground black pepper
Cheese Whiz or provolone cheese slices
1 Italian, French or hoagie roll
Dill pickle spears
* Freeze steak before sliced. Slice it paper thin.
In a large frying pan over high heat, add olive oil and heat so that a
drop of water will sizzle when you drop it in the oil; lower heat to
medium. Add onions and mushrooms, stir and cook until mushrooms darken
and onions start to look transparent. Add steak slices and cook for 3
minutes or until meat lightly browns. Add salt and pepper to taste.
Heap cooked meat mixture in a long pile across pan, Lay cheese slices
over meat until melted. If using Cheese Whiz, melt in a double boiler
or in the microwave.
Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese
and lay on bread with cheese on top. If using melted Cheese Whiz, ladle
it on top. slice sandwich into 2 or 4 pieces, and serve with a dill
pickle. Makes 2 servings.
CHOCOLATE CHIP
COOKIES
1 cup margarine or butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon soda
1-1/2 teaspoon salt
One 12-ounce package chocolate chips
Cream butter and sugars in a large bowl. Add eggs and vanilla, mix
well. Add dry ingredients. Stir in chocolate chips. Drop teaspoonfuls
onto greased cookie sheet. Bake at 350 degs. for 10 to 12 minutes.
Makes: 6 dozen cookies
RHODE ISLAND
Wiener town
HOW TO MAKE HOT
WIENERS
Place wieners on a medium-hot griddle or skillet and cook until hot.
There's no need to leave grill marks on them. In fact, if you get to
that stage, you've overcooked them. Wieners are not made out of the
same ingredients as hot dogs and don't need to be boiled or grilled to
death.
Steam buns in a steam basket over hot water, or microwave for 5-10
seconds until soft. Place cooked wieners in the steamed buns. Carefully
spread hot wiener sauce over the wiener. Add mustard, chopped onions
and celery salt to taste. Serve with a big glass of coffee milk, take
two antacids, and don't call me in the morning!
Hot Wiener Sauce:
2 teaspoons chili powder
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup
Place ground beef in a large, deep skillet. Cook over medium high heat
until evenly brown; drain. Mix the chili powder, dry mustard, allspice,
nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin,
Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at
least 1 hour, until a desirable consistency has been attained. Serve
hot.
RHODE ISLAND FRESH
QUAHOG CHOWDER
4 cups fresh shucked quahogs
8 cups diced potatoes
4 cups water drained from cooked potatoes
½ pound salt pork
2 2/3 cups chopped onions
4 cups clam juice
2 2/3 cups light cream
1 teaspoon pepper
½ teaspoon thyme
Chop clam stomachs into pieces and mince remaining clam parts. Dice and
cook potatoes in boiling water. Drain, saving the cooking liquid. Cube
and fry salt pork until crisp. Remove and save to use as garnish. Add
onions, cook until transparent; add cooking liquid from potatoes, clam
juice and clams; simmer. Add the cooked diced potatoes. Heat cream in a
separate pan (do not boil) and add to chowder. Add pepper and thyme.
Season to taste. Top with crisp fried pork to serve.
SOUTH CAROLINA
Boiled Peanuts
PEANUT SOUP
1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3 tablespoons all-purpose flour
2 quarts chicken stock or canned chicken broth
2 cups smooth peanut butter
1 3/4 cup light cream
Peanuts, chopped
Saute the onion and celery in the butter until soft but not brown. Stir
in the flour until well blended. Add the chicken stock, stirring
constantly, and bring to a boil. Remove from the heat and rub through a
sieve. Add the peanut butter and cream, stirring to blend thoroughly.
Return to low heat and heat until just hot but do not boil. Serve,
garnished with chopped peanuts.
SAUSAGE BALLS
1 pound bulk hot sausage
12 ounces sharp cheddar cheese, grated
3 cups Bisquick
1/2 cup grated Parmesan cheese
Heat oven 375 degrees F. Mix all ingredients together. Shape into 1"
balls. Bake on a lightly greased cookie sheet with sides for 15 minutes
or until brown. Remove from pan and serve warm.
SOUTH DAKOTA
Kuchen
GERMAN KUCHEN
Crust:
2 cups milk
2/3 cup sugar
2/3 cup shortening
2 eggs
2 packages yeast
1 teaspoon salt
5 cups flour (or enough to make a soft dough that isn't sticky)
Dissolve yeast in warm milk and add rest of the ingredients and mix
well. Let rise until double in bulk, about 30 to 40 minutes. Roll out
small portions on a floured board to the size that will fit pie tins,
with dough part way up on the sides. Makes about 10. Fill with the
following:
Filling:
2-1/2 cups cream or evaporated milk
1 cup sugar
1/3 cup flour (for thickening)
4 eggs beaten
Vanilla
Pinch of salt
Fruit
Mix all together. Put fruit on crust and pour filling over this. Do not
fill to top of crust. Sprinkle a mixture of cinnamon and sugar over and
bake at 350 degrees about 30 minutes. Fruit can be prunes, canned
peaches, cherries, apples, rhubarb or apricots.
DAKOTA BREAD
1 package active dry yeast
1/2 cup warm water (105F)
2 tablespoon sunflower oil
1 egg
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 to 2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
Cornmeal
1 egg white
Sprinkle yeast in warm water. Stir to dissolve. In a large bowl, mix
sunflower oil, egg, cottage cheese, honey, and salt. Add dissolved
yeast and 2 cups bread flour, beating until flour is moistened.
Gradually stir in whole wheat flour, wheat germ, rye flour, and oats,
plus enough bread flour to make a soft dough.
On a floured surface, knead dough about 10 minutes or until dough is
smooth and elastic. Place dough in greased bowl, cover loosely with
oiled plastic wrap. Let rise in warm place until doubled in size, about
30 minutes. Punch down dough. Shape into one round loaf. Place in a
greased glass pie pan sprinkled with cornmeal. Cover with oiled plastic
wrap and let rise until doubled in size, about 1 hour.
Brush with egg white and sprinkle with wheat germ. Bake at 350F. for 30
minutes. If too dark, cover loosely with foil the last 10-15 minutes of
baking. Remove from pie pan and cool on a wire rack. Yield: 1 loaf (2
lbs.)
TENNESSEE
No state food.
FRIED GREEN TOMATOES
1 1/2 cup cornmeal
1/2 cup flour
3 eggs, beaten
1 cup lard or bacon grease
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Mix together cornmeal and flour
Add in salt, black pepper and cayenne pepper to taste
Coat both sides of the tomatoes with beaten eggs and dip well into dry
mixture.
Place in hot, greased, seasoned cast iron skillet over medium heat till
browned on both sides.
TENNESSEE STACK CAKE
4 cups dried apples
2 2/3 cups water
1/2 cup white sugar
1/2 cup shortening
1 1/4 cups white sugar
5/8 cup buttermilk
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 teaspoons ground ginger
3 3/4 cups all-purpose flour
1/2 cup dried apple slices for garnish
In a large saucepan, combine 4 cups of dried apples and water. Bring to
a boil, and let simmer over medium-low heat for 30 minutes, or until
apples are very soft. Mash the apples slightly, and stir in the sugar.
Set aside to cool.
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl,
cream together the shortening and 1 1/4 cups sugar until light and
fluffy. Stir in the buttermilk, baking soda, baking powder, salt and
ginger. Mix in the flour about 1 cup at a time to form a stiff dough.
Divide dough into 5 equal portions. Pat each portion of the dough into
a 9 inch circle on greased cookie sheets. Bake for 6 to 8 minutes in
the preheated oven, or until edges are golden. Carefully remove layers
to a cooling rack.
Stack the layers onto a serving plate, spreading about 3/4 cup of the
apple filling between each layer. Spread the rest of the filling over
the top layer, and arrange dried apple slices on top for garnish. Let
stand overnight before serving. Makes 1 - 9 inch round stack cake
TEXAS
Pan de Campo
PAN de CAMPO
(Camp Bread)
4 cups all-purpose flour, plus more as needed
4 tablespoons sugar
2 teaspoons baking powder
1 tablespoon salt
¼ cup vegetable shortening
¼ cup vegetable oil
About 2 cups milk
Preheat the oven to 450 F. Sift together the dry ingredients into a
large mixing bowl. Stir in the shortening and oil, and work the dough
with your hands until it resembles coarse meal. Add 1 ½ cups of the
milk, and stir. The dough should be sticky but workable. If the dough
is too stiff, add more milk; if the dough is too thin, add more flour.
Turn the dough out onto a counter dusted with flour and knead it hard
for about 1 minute, but don't overwork it. Pat it out or gently roll it
into a 9-inch circle that is ¼ - to ½ -inch thick. Using a fork, prick
the dough all over. Place it on an ungreased baking sheet and bake for
20 minutes. When done, pan de campo should be golden brown on the
outside and have a biscuit texture on the inside. Makes 4 to 6
CHOCOLATE PECAN PIE
1 package (8 ounces) semi-sweet baking chocolate
1 refrigerated pie crust
2 tablespoons butter or margarine
3 eggs slightly beaten
1/4 cup firmly packed light brown sugar
1 cup light or dark corn syrup
1 teaspoon vanilla
1 1/2 cups pecan halves or large pieces
Heat oven to 350 degrees F. Coarsely chop 4 squares of the chocolate
and set aside. Line 9-inch pie plate as directed on package with pie
crust. Microwave remaining 4 squares of chocolate and butter in large
microwavable bowl on high 1 to 2 minutes or until butter is melted.
Stir until chocolate is completely melted. Brush bottom of pie crust
with small amount of beaten egg. Stir sugar, corn syrup, eggs and
vanilla into chocolate mixture until well blended. Stir in pecans and
chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife
inserted 2 inches from edge comes out clean. Cool on wire rack. Makes 8
servings.
UTAH
Jell-0
ORANGE TAPIOCA SALAD
3 cups water
1 package (3 ounce) orange Jell-0
1 package (3.4 ounce) vanilla instant pudding
1 package (3 ounce) tapioca pudding
1 can (15 ounce) mandarin oranges, drained
1 can (8 ounce) crushed pineapple, drained
1 carton (8 ounce) whipped topping, thawed
Bring water to a boil, whisk in gelatin and pudding mixes. Return to a
boil stirring constantly for 1 minute. Remove from heat and cool
completely. Fold in oranges, pineapple and whipped topping. Spoon into
serving bowl, cover and refrigerate for 2 hours.
UTAH CREAMY BORSCHT
1 can (16 ounces) shoe-string beets, undrained
3 green onions, cut in pieces
1 can (10 1/2 ounces) beef or chicken broth undiluted
1/4 cup lemon juice
1/2 cup sour cream
Add all ingredients but sour cream to blender container. Whisk to
smooth. Blend in 1/4 cup sour cream (yogurt makes a thinner soup but
flavor is excellent and calories are reduced). Chill thoroughly. (When
ready to serve, use the remaining 1/4 cup sour cream as small dollops
atop soup. Sprinkle with chopped chives, dill weed, or parsley, if
desired.
VERMONT
Vermont Pork Chops
MAPLE CHOPS
6 pork chops
1/4 cup chopped onion
1 tablespoon vinegar
1/2 teaspoon chili powder
1/8 teaspoon pepper
1/4 cup Maple Grove Farms' Pure Maple Syrup
1/4 cup water
1 tablespoon Worcestershire
1 1/2 teaspoon salt
Flour to thicken gravy
Preheat oven to 400°. Lightly brown pork chops in a small amount of
olive oil. Place chops in a flat baking dish. Combine all other
ingredients over low heat and pour over chops. Cover and bake 45
minutes basting occasionally. Uncover and bake 15 minutes longer Place
chops on warming platter while sauce is thickened very slightly with
flour. Pour sauce over chops and serve.
GREEN MOUNTAIN CORN
CHOWDER
(Makes about 6 servings)
2 slices bacon
1/3 cup finely chopped celery
1/3 cup finely chopped carrots
2/3 cup chopped onion
1 tablespoon flour
1 can (14 ounce) reduced-sodium chicken broth
1 cup water
2 cups diced potatoes
1 can (14 ounce) cream-style corn
1/3 cup white wine
2 teaspoons Worcestershire sauce
1 teaspoon fresh thyme
1/2 to 1 cup water or skim milk
Salt
Pepper
Sauté bacon in a large saucepan or soup pot until bacon is crisp.
Remove bacon and place on paper towel. Add celery and carrots to pan
and cook over medium heat, stirring occasionally, about 5 minutes. Add
onion and continue to cook, stirring occasionally, about 5 minutes.
Stir in flour; slowly add chicken broth, stirring continuously until
blended. Add 1 cup water and potatoes. Cook over medium heat until
potatoes are tender, about 15 minutes.
Add corn, wine, Worcestershire sauce, thyme and heat through. Add
additional water or milk to desired thickness. Reheat as necessary.
Season with salt and pepper. Crumble bacon and add to soup (reserve a
small amount for garnish if desired). Ladle soup in bowls; garnish with
small sprig of thyme and crumbled bacon.
VIRGINIA
No state foods - why not Ham?
BAKED HAM
1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add
the chutney, mustard, brown sugar, orange zest, and orange juice and
process until smooth. Pour the glaze over the ham and bake for 1 hour,
until the ham is fully heated and the glaze is well browned. Serve hot
or at room temperature.
EGGS JEFFERSON
16 eggs, beaten
Salt & pepper to taste
10 strips bacon, fried, drained, crumbled
1 cup fresh mushrooms, sliced
1 1/2 cup Cheddar cheese, shredded
1/2 cup sour cream
4 green onions, chopped
Lightly scramble eggs to a soft scramble (do not overcook). Salt and
pepper to taste. Place eggs as a first layer in a greased 9x13" baking
dish. Layer bacon, mushrooms, cheese, dollops of sour cream, and green
onions. Cover and refrigerate if not using immediately. In the morning,
heat oven to 350 degs; let eggs come to room temperature (about 30
minutes) and bake for 20-25 minutes until warmed throughout, and cheese
is bubbly. Serve with thin slices of fresh tomato. Serves 10
Note: The VA Egg Council tested half the recipe in an 8"round casserole
dish. Three teenagers wolfed it down. The bacon was microwaved in
between layers of paper towels for an easy fix, and we used a bit more
sour cream than the recipe called for.
WASHINGTON
No state foods but some really good apples.
APPLE DUMPLINGS
1 3/4 cup unbleached white flour
1 pinch salt
6 ounces butter, cut into 1/2-inch pieces
1/4 cup cold water
4 Washington apples
3 cups water
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup sugar
Place the flour and salt in the bowl of a food processor; add the
butter. Process this mixture until it is fine -- a little coarser than
cornmeal. Add the water and process until a ball of dough just begins
to form. Turn food processor bowl upside down onto a flour-covered
surface and remove the dough.
Gently knead a couple of times to form the ball. Wrap in plastic wrap
and chill for 30 minutes.
Peel and core apples, reserving peels. Thinly slice apples and set
aside. Place peels in a saucepan with water and 1/2 cup sugar; bring to
a boil, simmer 20 minutes, then strain. Meanwhile, roll out dough into
a rectangle and cut into six 5-inch squares. Divide apple slices evenly
and arrange on each square. Sprinkle squares with cinnamon and
remaining 1/2 cup sugar. Seal each square around apples by pinching
pastry together. Place dumplings in a deep, buttered baking dish. Pour
enough apple peel liquid into dish to cover dumplings halfway. Bake at
425 degrees for 40 minutes, basting once
WASHINGTON SEAFOOD
SPREAD
2 packages (8-ounce) cream cheese, softened
1 container (8-ounce) sour cream
1 package (1.7-ounce) vegetable soup & dip mix
3/4 cup Cocktail or Hot Seafood Sauce, chilled
1 can (6-ounce) fancy white crab ceat, rinsed, drained and chilled
1 can (4 1/4ounce) salad shrimp, drained
In large mixer bowl, beat cream cheese until fluffy; beat in sour cream
and dip mix. On serving plate, spread cheese mixture into 8-inch
circle. Chill at least 1 hour. Just before serving, top with cocktail
sauce, then crab meat.
WEST VIRGINIA
Nothing official but they sure like their sandwiches.
WEST VIRGINIA STATE
SANDWICH
2 slices deli bologna, sliced thick
4 slices Wonder bread
Miracle Whip
Using a non-stick skillet, spray with a tad of cooking spray - however
the natural grease of bologna will probably provide sufficient oil. As
bologna fries it will "pooch up" in the middle, made one cut from
center to the edge, this will make it lie flat. Fry on both sides until
bologna darkens. When nicely brown arrange on bread slice, slather with
mayo and eat while warm.
PEPPERONI ROLLS
1 loaf frozen white bread, thawed and allowed to rise
1 teaspoon oregano
4 ounces pepperoni, chopped
4 ounces sharp Cheddar cheese, grated
Parmesan cheese, grated
Thaw dough until soft and risen (about 4-5 hours at room temperature.)
On a floured surface, roll out dough into 12" x 16" rectangle. Sprinkle
oregano over dough. Spread with pepperoni and cheddar cheese. Starting
with long side, roll up jelly-roll style. Cut into 12 rolls. Place on a
9" x 13" pan sprayed with non-stick cooking spray. Sprinkle rolls with
Parmesan cheese. Cover with plastic wrap that has also been sprayed.
Let rise until double in size. Remove wrap. Bake at 350oF for 15-20
minutes.
Serve warm.
WISCONSIN
No state food - what happened to Cheese???
WISCONSIN GRILLED
CHEESE
4 ounces Wisconsin Mascarpone cheese
2 tablespoons caramel syrup
1/2 teaspoon pure vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves
Cooking Directions:In a small bowl, combine Mascarpone, dulce de leche
and vanilla extract. Butter one side of each slice of bread. Spread
Mascarpone mixture on non-buttered side of 4 slices of bread. Spread
raspberry preserves on non-buttered side of remaining 4 slices of
bread. Place one slice of bread with raspberry preserves on each
Mascarpone-topped bread slice, buttered sides out. Place sandwiches on
a preheated 12-inch stovetop griddle or skillet. Grill 1-2 minutes per
side over medium high heat, or until bread is lightly toasted. Remove
and serve immediately. The sandwiches are delicate—cut in half
carefully or leave whole.
CRANBERRY MEAT GLAZE
1 can (16 ounce) whole berry cranberry sauce
1 package onion soup mix
1 bottle (8 ounce) Russian salad dressing
Mix all ingredients together. Pour over chicken, pork chops, meatloaf
or pot roast and bake as usual. The glaze keeps meats very moist and
has a wonderful flavor.
WYOMING
WYOMING'S BEST
OATMEAL COOKIES
Cookies, cakes, and other sweets were delicacies for The Honorable Jim
Geringer, former Governor, of Wyoming. while growing up on a farm near
Wheatland, Wyoming. The second oldest of seven children, the Governor
had a sweet tooth for oatmeal raisin cookies, and they remain the
Governor's favorite treat today. This recipe was developed by the
Governor's Mansion staff for Governor Geringer. The Governor himself
can make a tasty batch of these cookies.
3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup brown sugar
1 cup white sugar
2-1/2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups oatmeal
Combine eggs, raisins, and vanilla and let stand for one hour, covered
with plastic wrap. Cream together butter and sugars. Add flour, salt,
cinnamon, and baking soda to sugar mixture. Mix well; blend in
egg-raisin mixture and oatmeal. Dough will be stiff. Drop by heaping
teaspoon onto ungreased cookie sheet or roll into small balls and
flatten slightly on cookie sheet. Bake at 350 degs. for 10 to 12
minutes or until lightly brown.
VENISON (OR VEAL)
CHOPS
6 to 8 chops (loin chops preferred)
1/2 cup vegetable oil
2 eggs
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
Dash or two of white pepper
2 cups crushed saltine crackers
Wipe off chops with a damp cloth, making sure no bone dust remains from
butchering. Heat oil in a large cast-iron skillet. Beat eggs and add
milk. Combine spices with mortar and pestle to ensure a thorough blend;
add to cracker crumbs and mix thoroughly. Dip chops into milk-and-egg
mix, then into crumb-spice mixture. Fry chops over medium heat until
coating is medium brown; they will be cooked but still moist inside.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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