50 States Recipes

ALABAMA CHICKEN AND DUMPLINGS
                                                                                                                                            1 Alabama-raised chicken, cut up or 4 Alabama Chicken Breasts
Water
Salt
Pepper
2 stalks celery
1 carrot
1 onion, quartered
1 cups flour
1 teaspoon salt
1/4 cup shortening
Ice water

Place chicken in a large pan, cover with water, and season with salt and pepper. Add celery, carrot and onion. Bring to a boil; cover and simmer until chicken is thoroughly cooked. Remove the veggies and chicken from the broth. Discard the veggies. Remove the chicken from the bones and tear it into bite-size pieces. Set chicken aside. Combine flour and salt in a mixing bowl. Cut in the shortening until the mixture resembles fine crumbs. Add ice water, one tablespoon at a time, mixing with a fork after each addition until dough forms a ball and cleans the sides of the bowl. Roll out the dough on a work surface sprinkled with flour. Roll as thinly as possible and cut into strips. Return the chicken to the broth; bring to a rolling boil. Drop dough pieces gently into the broth, one by one. Simmer uncovered until the dumplings are soft and taste done (about 15-20 minutes).

Serves 4

Note: The dough recipe may easily be doubled or halved, depending on the number of servings desired.

Recipe Submitted by Linda Rondell, Bermingham

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ARIZONA'S CHILE CON CARNE   

2 dried pasilla or poblano chiles
2-1/2 pounds lean ground beef
3-4 tablespoons olive oil
2 large onions, finely sliced
8 large cloves of garlic, minced
1 cup diced carrot
1 1/2 tablespoons ground cumin
2 teaspoons red chili flakes
1/4 cup chili powder
1/2 teaspoon ground cinnamon
1 bottle dark beer or ale
2 16-ounce cans tomato sauce
1 tablespoons tomato paste
1 tablespoon red wine vinegar
1 14-ounce can beef broth
3 16-ounce cans pinto, kidney or black beans
Salt and pepper
Optional: 1 teaspoon chipotle chile in adobo sauce


Cover chiles with hot water and steep until soft (about 20 minutes). Remove the stem and seeds and purée in a blender with a little of the soaking liquid.
    
In a large, heavy-bottomed Dutch oven, over medium heat, warm 1 tablespoon of the oil. Crumble the beef into the pan and add salt and pepper. Sauté until cooked through, about 8 minutes. Remove from pan with slotted spoon. If there is a lot of grease, pour some off. You want to have 2-3 tablespoons left.
    
Return Dutch oven to medium heat and add the onion, carrot and garlic. Sauté for 10 minutes or until the onions are soft and tender.
    
Add the cumin, chili flakes, puréed chile, cinnamon and chili powder to the onions and sauté for 5 minutes, stirring frequently so that it does not scorch. Add a little beer if necessary. It will become a thick, aromatic paste. Add the beef back into the Dutch oven and stir well to coat.
    
Add the beer remaining in the first bottle, tomato sauce and beef broth. Cover and simmer for 1 hour over low heat and taste for seasoning adding salt, pepper and cayenne if necessary. Add more beer or water at this point if the chili is too dry. Add the beans and simmer 15 minutes.

Serves 4 to 6

Recipe Submitted by  Willam Keleher, Wheeler

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ARKANSAS SPICY PEANUT NOODLES

8 oz linguine
1/3 cup creamy peanut butter
2 tbs soy sauce
1-1/2 tbs. rice wine vinegar
2 tbs chile paste with garlic
1/2 tsp sugar
1 medium sized red bell pepper cut into thin strips
3 cups broccoli florets
3 cups fresh spinach, chopped


Cook linguine according to package
Combine panut butter, 1/4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If it seems to thick add more water, should be consistency of a cream.
Saute peppers strips, spinach and broccoli.
Add linguine to vegetables and then mix with sauce.

Serves 6

Recipe Submitted by J.Lynn Fo KPXA News

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MERLOT WINE SAUCE FOR FILET MIGNON

4 to 5 ounces merlot wine
1 shallot, minced
1 teaspoon minced herbs, such as thyme, parsley, etc.
4 to 6 ounces veal stock or demi glace
2 ounces soft butter, unsalted
Salt & pepper

Mix shallot and merlot together, put on the stove and reduce by two-thirds.
Add good quality veal stock, bring to a simmer and reduce by one-third.
When the sauce has reached the right consistency, remove from the stove and whisk in the soft butter, and adjust seasoning to taste.

The sauce should have a nice shine and is now ready to pour over your filet mignon.  

Enough sauce for two filets

Recipe Submitted by Gary Krenna, Grant Street Grill

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COLORADO SNOW BALL TREATS

 1 (8 ounce) package cream cheese, softened
 1 (8 ounce) can crushed pineapple, well drained
 2 1/2 cups flaked coconut

In a small mixing bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

Makes about 36

Recipe Submitted by Sandra Miltspien, Aspen

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FISH AND CHIPS

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets

   
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot or electric skillet to 350 degrees F temperature.

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F  temperature. Drain well on paper towels
.
Fry the potatoes again for 1 to 2 minutes for added crispness.

Serves 4

Recipe Submitted by Dan Linnquist, Hartford

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DAD'S FAVORITE SCALLOPS

2 pounds shelled, large sea scallops
1/2 pound prosciutto, thinly sliced
1/2 cup butter, melted
 toothpicks, soaked in water



Preheat grill for medium-high heat.
Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.

Serves 8

Recipe Submitted by Donna Francis, Clayton

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FLORIDA'S CITRUS HONEY GLAZE & DIPPING SAUCE

12 Oz. Can Frozen Orange or Tangerine Juice
2/3 Cup Honey
1/2 Cup Favorite Hot Sauce (Tobasco is o.k.)
2 Tablespoons Ground Ginger
1/2 Teaspoon Celery Seed

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.

Recipe Submitted by Gloria Aruna, Tampa.

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PORK TENDERLOIN WITH GEORGIA PEACH SAUCE

       Marinate the pork ahead of time for a deep, rich flavor.

1/4 cup soy sauce
3 tablespoons sherry
1 large clove of garlic, minced
1 teaspoon dry mustard
1/2 teaspoon cinnamon
1/2 teaspoon thyme
1 (3 to 4-pound) center cut pork loin roast
2/3 cup pureed Georgia peaches
1/4 cup chili sauce or ketchup
cup water, divided
Fresh, sliced peaches for garnish

In small bowl, combine first six ingredients. Marinate pork 2 – 3 hours or overnight in refrigerator. Reserve marinade for later use. Preheat oven to 325° F. Roast pork for about 30 minutes per pound or until meat thermometer reaches at least 160° F.

Meanwhile, in small saucepan combine reserved marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to simmer. Baste pork during last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup water to oven pan and scrape up pan juices. Add pan juices to sauce and heat thoroughly. Serve roast with sauce and garnish with fresh peach slices.

Serves 6 to 8

Recipe Submitted by Wilma Rutgere, Cotton River

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LEMON CHICKEN SOUP

3 boneless, skinless Chicken Breasts
8 c Chicken Broth
1 med Red Onion, peeled and quartered
1 med Carrot, peeled
2 Bay Leaves
½ t Sea Salt
1 c Long Grain Rice
2 Eggs
¼ cup freshly squeezed Lemon Juice
2 T Italian Parsley, finely chopped
Black Pepper, fresh ground and to taste

Bring chicken broth, onion, carrot, bay leaf and salt and pepper to a simmer. Add chicken breasts, cover and poach (gently simmer over low heat) for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.

Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Laddle into a bowl and sprinkle with parsley and serve.

Serves 6

Recipe Submitted by Robin and Bob Young, Boise.

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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 degrees F)
1/2 cup salad oil
4 Tbs. 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 countertop 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 lb. sliced mozzarella cheese
1 28-oz. can of plum tomatoes, coarsely crushed
1 tsp. basil
1 tsp. oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
salt
grated Parmesan cheese
3 Tbs. 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.

Serves 5 to 10

Recipe Submitted by Mrs. J.J. Schnebel, Chicago

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CREAMY PEACH PIE

For The Crust:

1-1/2 Cups All-purpose flour
1/2 tsp Salt
1/2 Cup Butter

For the Filling:

4 Cups Sliced fresh peaches
1 Cup Sugar
2 1/2 Tbls. All-purpose flour
1 Egg
1/4 tsp Salt
1 tsp Vanilla extract

For the Topping:

1/3 Cup Sugar
1/3 Cup All-purpose flour
1/4 Cup Butter

Preheat oven to 400 degrees.

For crust, combine flour and salt and cut in butter.
Press into a 9-inch pie plate.

For filling, put peaches into a bowl. Sprinkle with
1/4 cup sugar and set aside. In another bowl, combine
remaining sugar, 2 1/2 tablespoons flour, egg, salt,
and vanilla. Fold in sour cream. Stir mixture into
peaches. Pour into crust. Bake for 15 minutes.

Reduce heat to 350 degrees and bake 20 minutes more.

Prepare topping by combining all ingredients until
crumbly. After baking at 350 for 20 minutes, sprinkle
topping evenly on top. Bake for 10 minutes more at 400
degrees.

Serves 6

Recipe Submitted by Mable Bishope, Pine City

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HEAD CHEESE (HOOFD KAAS)

2 lbs. beef    
2 lbs. lean pork
1 Cup vinegar
1 Tbls. salt    
1 tsp. pepper
1/8 tsp. cloves and
1/8 tsp. allspice

In large pot, add beef and pork, cover meats with water and cook meat until well done and boil down until only a pint of juice is left.  Remove meat and dice, put back into liquid, add vinegar and spices, boil a three minutes.

Place in mold and keep in cool place. Slice thin to serve.

Recipe Submitted by Violet Oestrander, Crawford County

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 CHICKEN FRIED STEAK

1 lb. Round Steak,  Tenderized     
1 Cup Flour
Black pepper     
1 Cup Vegetable oil
1 Egg     
Salt
2 Tbls. Water

Divide "cubed" round steak into 4 serving size pieces. Sprinkle with black pepper. With a fork, lightly mix eggs and water. Dip each steak portion into flour, then in egg mixture and again in flour. Heat oil in a frying pan to 350 F. Fry steaks until golden brown. Turn and fry on other side until done. Drain on absorbent paper. Sprinkle with salt.

Serves 4

Recipe Submitted by James and Susan Kirkland, Kansas

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 KENTUCKY HOT BROWN

1/2 Stick Butter
6 Tbls. Flour
3 Cups Warm Milk
6 Tbls. Grated Parmesan Cheese
1 Beaten Egg
1 oz. Cream, Whipped, Optional
Salt and White Pepper, to taste
Slices of Roast Turkey
8 - 12 Slices Trimmed Toast
Extra Parmesan Cheese, for topping
8 - 12 Strips Fried Bacon

Melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter. Add milk and Parmesan. Add egg to thicken sauce, but do not boil. Remove from heat. Fold in whipped cream. Add salt and pepper. For each Hot Brown. Place two slices toast on a metal or flame-proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top and serve immediately.

Serves 4 to 6.

Recipe Submitted by Mrs T. Gilbman, Kentucky

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PRALINES

2 Cups  Pecan Halves
2 Cups  Light brown sugar, firmly packed
1 Cup  Granulated sugar
1-1/4 Cups Heavy cream
3/4 Cup Milk
1 Tsp.  Vanilla extract

Roughly chop half the pecans and set all the nuts aside. Line 2-3 cookie sheets with parchment paper.

Stir the brown and white sugars, cream and milk together in a heavy-based saucepan over a medium heat. Stir continuously until the mixture reaches the soft-ball stage. (soft-ball stage on candy thermometer)

Remove from the heat immediately and beat with an electric beater until the mixture loses its sheen and becomes creamy in texture and grainy looking. This will about  5 minutes with an electric beater.

Stir in the vanilla and nuts (halves and pieces), drop tablespoons of the mixture onto the lined cookie sheets, allowing it to spread of its own accord. Allow to cool and set at room temperature. Store between layers of waxed paper in a tight-lidded tin.

Makes about 30 pieces.

Recipe Submitted by Brenda Adams, Lousiana

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MAINE LOBSTER BISQUE

2 each 1½ lb. live Maine lobsters, cooked
2 tablespoons butter
2½ cups milk
2 cups heavy cream
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Remove all the meat from the Maine lobster shells and cut into bite size pieces.  Set meat aside and discard shells and intestinal tract.

Melt the butter in a large heavy saucepan and add the Maine lobster meat, sauté for 2-3 minutes over medium heat.

Add the milk, cream, salt and pepper, cooking until hot but do not bring to a boil.

Remove pan from heat and ladle into soup bowls; serve immediately with oyster crackers if desired.

Serves 4

Recipe Submitted by Pat Sprankle, Maine

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MARYLAND OVEN FRIED CHICKEN

Chicken:

2-1/2 to 3 lbs. Chicken Pieces
1 Cup Flour flour
2 Tsp. Salt
4 Tsp. Pepper
   
Cream Gravy:

1/4 Cup Chicken Drippings (or Butter)
4 Tbls. Flour                                                                                                                        2-1/2 Cups Milk

Chicken:

Coat chicken with flour, salt and pepper. Dip into 1 egg beaten with ½ cup milk. Then dip into 1 cup dried bread crumbs. Lightly butter shallow open pan, arrange chicken in single layer, skin side down.

Bake uncovered in 425° F. oven for 30 minutes, turn chicken, bake 15 minutes more or until done. Remove chicken from pan. Use ¼ cup drippings for cream gravy.

Cream Gravy:

In skillet, stir flour in drippings over low heat until smooth. After browning flour slightly, stir in 2-1/2 cups milk, stirring until thickened.

Serves 4 to 6

Recipe Submitted by "Bears Sister" Cheryl, South Baltimore

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New England Clam Chowder

4 Slices Bacon, Cooked and Chopped
2  6-oz. Canned Clams  (drain and reserve 1/3 cup clam liquid)
2 Cups Diced Potatoes
1/2 Cup Chopped Onion
3 Tbls. Flour (mixed in a glass of water for thickening)
1-1/2 Cups Milk
Salt
Pepper
1 Cup Half and Half

Place cooked bacon, clams, potatoes and onion in a large pot. Cover with water and boil until potatoes are tender.
Blend in the thickening (flour in water), milk, salt and pepper. Cook until thickened.
Stir in the half and half and the reserved clams. Cook until thickened and heated through.

Serves 4

Recipe Submitted by "Duke", Brighton, Mass.

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ORIGINAL MICHIGAN PASTY

For Pasty Dough:

3 Cups Flour
1-1/2 Stick Butter - Cold and cut into chunks
1-1/2 Tsp. Salt
6 Tbls. Water

In a large bowl, combine flour, butter and salt.  Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.  Toss mixture until it forms a ball.  Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.  Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

 
For Pasty Filling:

1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper

Combine all ingredients in large bowl.  Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.  Put 1 1/2 cups of filling on half of the round.  Moisten the edges and fold the unfilled half over the filling to enclose it.  Pinch the edges together to seal them and crimp them decoratively with a fork.  Transfer pasty to lightly buttered baking sheet and cut several slits in the top.  Roll out and fill the remaining dough in the same manner.  Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more.  Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Recipe Submitted by Welsh (Mich Journal 3/28/43), Bridgeport

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BEET SALAD

1 lb. beets, cooked and diced
1/2 c. diced onions, sauteed in 1 Tbsp. olive oil
2 small Granny Smith apples; peeled, cored and sliced
Juice and zest of one orange
1/3 Cup Prepared Fruit Chutney 
Salt & pepper to taste
Splash of your favorite vinegar (red wine, balsamic, apple cider)

Combine and toss all of the ingredients listed above.

Serve chilled on peeled, sliced oranges and fresh arugula or field greens.

Serves 4

Recipe Submitted by "Open Arms Foundation", Minn.

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MISSISSIPPI MUD PIE

1 Cup Flour, All-Purpose
1/2 Cup Pecans
1/4 Cup Margarine (1 Stick)
2 Tbls. Sugar
1 Cup  Cool Whip
1 8oz. Pkg. Cream Cheese, softened
1 Cup  Powdered Sugar
1 Tsp. Vanilla Extract
1 Pkg (Large Size) Instant Chocolate Pudding
2-1/2 Cup Milk


Topping Suggestions:

Cool Whip
Coconut
Pecans, chopped
Chocolate, grated

Mix together the floug, pecans, margarine and sugar and spread in bottom of 9 x 13-inch pan and bake at 350~ until lightly brown, this is the crust, Cool. Mix cool whip, cream cheese, sugar and vanilla and spread over cool crust. Mix Chocolate pudding and milk in large bowl, beat well with electric mixer and spread over cream cheese mixture. Top with Cool Whip and any or all of the other topping suggestions. Refrigerate overnight.

Serves 8

Recipe Submitted by Bill Spalding, De'Arborville, Miss.

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ST. LOUIS ROASTED RAVIOLI

50  Uncooked Ravioli - (buy a mixture of flavors)
1-1/2 Cups Condensed Milk
1-1/2 Plain Bread Crumbs
Cooking Oil, as much as you need
1/2 Cup Parmesan Cheese

Dip the ravioli individually in the condensed milk and coat with bread crumbs. Heat the oil to 375°F and deep fry the ravioli in small batches for two to three minutes until golden brown. Remove the ravioli and allow them to drain, then while still warm sprinkle with Parmesan cheese. Serve with YOUR favorite dip.  We like Blue Cheese!

Supposedly the story behind these “roasted” ravioli is that a cook at a restaurant in Saint Louis (Charlie Gitto’s On the Hill) accidently dropped freshly made ravioli in bread crumbs and decided to fry them rather than throw them out. This recipe is adapted from The New York Times, 1 July 1987.

Serves 8 to 10

Recipe Submitted by John S. Garavelli), St. Louis, Missouri

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 MONTANA'S FAVORITE BUFFALO BURGERS

1 Tblsp. Vegetable Oil
1 Onion, Diced
1 Egg
2 Tsp.Chopped Fresh Thyme, Orageno (or 1/2 tsp dried)
2 Tsp. Dijon Mustard
2 Tsp. Prepared Horseradish
1/2 Tsp. Salt
1/2 Tsp. Pepper
8 oz Ground Beef
8 oz Ground Buffalo
4 Kaiser Rolls or Hamburger Buns
4 Lettuce Leafs
1 Tomato, Sliced
1 Small Red Onion, Sliced Thin


In skillet, heat oil over medium heat; fry diced onion, stirring occasionally, until softened, about 5 minutes. Let cool.

In large bowl, beat egg. Stir in thyme, mustard, horseradish, salt and pepper; mix in onion, beef and buffalo. Shape into four 1/2-inch thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)

Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.

Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Layer burgers, lettuce, tomato then onion on bottoms; sandwich with tops.

Serves 4

Recipe Submitted by Skip of Rebel House, Butte

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RUNZAS SANDWICH

1 (3 lb) pkg frozen white bread dough
1-1/2 pounds ground beef
1 medium head cabbage, shredded
1 pound shredded mozzarella cheese
salt and pepper to taste
oil for coating


Thaw out frozen bread dough; cut each roll into 3 pieces and set
aside.  Brown beef and cabbage in a large skillet, seasoning with salt
and pepper to taste.  Preheat oven to 350 degrees.  Roll out bread
dough and cut into squares.  Place a spoonful of the beef/cabbage
mixture onto the center of each dough square.  Sprinkle cheese on top,
fold over and pinch sides to seal.  Rub a bit of oil on the outside of
each pastry.  Place in a 9x13 inch baking dish and bake in the
preheated oven for 45 to 60 minutes, or until golden brown.

You can add in any kind of cheese-my favorite version of the Runza is
Swiss cheese with mushroom.

If you want to simplify the whole process put a layer of dough in the
bottom of the 9x13 pan, spread the filling over that, then top with
the other half of the dough.  Bake like above.

*Either way this freezes very well.

Serves 6 to 8

Recipe Submitted by John Fales, Lincoln

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POTATOES RANCHERO

32 ounce package frozen hash brown potatoes, thawed
1/4 cup salad oil
1 cup mild green chile sauce
1/2 cup ranch dressing mixed with 2 tablespoons salsa
8 ounces turkey breakfast sausage, cooked and crumbled
4 eggs, beaten
1/2 cup milk
1/4 cup dry onions
Mrs. Dash seasoning
2 tablespoons dried parsley
1 1/2 cups grated cheddar cheese


Spray a 9"x13" baking pan with vegetable cooking spray. Preheat oven to 350 degrees. Place thawed hash browns in pan (dry excess moisture with paper towels if necessary), stir in salad oil, coating hash browns as much as possible. Bake 30 minutes. Remove potatoes from oven, spread chile sauce and ranch dressing mixture over the top, mixing slightly. Crumble breakfast sausage on top. In a separate bowl blend eggs, milk, onions, Mrs. Dash seasoning to taste, and dried parsley together. Gently pour over potato mixture. Top with grated cheese, bake 45 minutes longer. Let stand 5 minutes before serving.

Good served with salsa and/or sour cream or guacamole.

Recipe Submitted by Serenity Hills B&B, Nevada

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NEW HAMPSHIRE MAPLE SYRUP PIE

1 Cup Maple Syrup
1 Tsp. Butter
2 Egg Whites
1/8 Tsp. salt
Chopped Nuts (optional for top)
1 Cup Hot Water
3 Tbls. Cornstarch
2 Egg Yolks
1 Tbsp. Maple syrup
1 Cooked Pie Crust

Combine syrup, hot water and butter in medium sauce pan, bring to a boil.
Mix cornstarch, salt and cold water to make a thin paste. Add egg yolks and beat well.
Add hot syrup mixture gradually (adult supervision), return to heat and cook stirring constantly until thickened.
Cool slightly, then pour into cooked pie shell.
Beat egg whites stiff, adding the Tbsp of syrup slowly.
Pile on pie and brown in hot oven.
Sprinkle on chopped nuts, if desired.

Serves 8

Recipe Submitted by Beverly Hernandez, NH

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ANY FLAVOR TAFFY  

"This recipe is soft and can be made in a wide variety of flavors. I think the secret to the softness is the corn starch. I hope it works out for you."


2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix


Butter 2 large baking sheets, and set them aside.

In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.

Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

Makes 100 pieces

Recipe Submitted by "The Scone" - NJ

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NEW MEXICO CALDILLO SOUP

1 Lb. Lean Ground Beef
1 Tsp. Salt
2 Cups Diced Potatoes
1/4 Tsp. Celery Salt
1/2 Cup Finely Chopped Onions
1/2 Tsp. Pepper
4 Cups Water
1/4 Cup Chopped Green Chiles                                      

Fry beef in a medium-sized saucepan at medium heat until browned.
Add potatoes and continure to fry until potatoes are golden brown.
Add onions, water, seasonings, and chile.
Cover and simmer at low heat until potatoes are tender. Serve hot.

Serves 4

Recipe Submitted by Juan Luna, Albequerque NM

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SPIEDIES

Spiedies (pronouced Speedies) are a very yummy grilled "sandwich" that
originated in or around Broome County, NY

Meats such as pork, chicken, beef, lamb or venison are cut into bite size pieces and marinated in spiedie sauce for 24 to 48 hours. Then the meat is skewered like shish kabobs and and grilled. The traditional way to serve them is to fold a piece of sandwich sized Italian bread and place meat in the center. Then you can spoon more fresh marinade over it and enjoy. Most restaurants in the area serve them as submarine sandwiches.

1  Cup Oil
3/4 Cup Wine Vinegar
1/8 Cup Sugar
1 Onion, Minced
4 Garlic Cloves, Minced
1/2 Tsp. Salt
1/2 Tsp. Pepper
1-1/2 Tsp. Thyme
1-1/2 Tsp. Marjoram
1-1/2 Tsp. Basil
1-1/2 Tsp. Oregano
2 pounds beef, pork, or chicken - cut in 1" chunks

Mix all ingredients except meat in a large covered bowl. Reserve 1/4 cup of sauce and refrigerate until needed. Place cubed meat in remaining sauce for at least 24 hours, shaking or turning over occasionally. Place on skewers and barbecue over charcoal or gas grill until done.

Serve on folded pieces of sandwich sized Italian bread and place meat in the center. Spoon reserved sauce over meat.

Recipe Submitted by  Netti Caputo, Brooklyn NY

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CAROLINA APPLE CAKE

Cake:
1-1/2 Cups Cooking Oil
2 Cups Sugar
4 Eggs, Beaten
3 Cups All-Purpose Flour
1 Tsp. Salt
2 Tsp. Vanilla
1 Tsp. Baking Soda
3 Cups Apples, peeled and diced (I use Green Apples)
1 Cup Walnuts, Chopped

Sauce:
1 Tsp. Butter
1 Cup Brown Sugar
1/4 Cup Milk
1 Tbls. Vanilla
 
    
In large bowl mix together the Cooking Oil, Sugar, and Eggs.  Sift together the flour and salt.  Add to the wet ingredients the sifted flour, vanilla, baking soda, apples and nuts.   Put into lightly greased, floured 8-1/2 x 11 cake pan or bunt pan.

Bake at 350 degrees for one hour.

Prepare Sauce ingredients in sauce pan, boil three minutes and poor over warm cake.

Recipe Submitted by Former Governor Jame B. Hunt, Jr., North Carolina

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NORTH DAKOTA DINNER CASSEROLE

1 lb. Hamburger
2 16 oz.cans Cream Style Corn
5 med. Potatoes, Peeled and Sliced
2 tbsp. Butter, Cut into 6 Pats.
2 tsp. Flour
1 tsp. Paprika
1 small onion (to be cooked with hamburger) optional

Preheat oven to 325 degrees F. Brown hamburger and onions. Drain. Put half of
hamburger into casserole dish, then layer half of sliced potatoes, add
remaining hamburger and then the remaining potatoes. Sprinkle flour over
potatoes and add three pats of butter. Cover with creamed corn
and sprinkle with paprika. Add remaining 3 pats of butter on
top. Bake, uncovered, for 1 hour or until potatoes are done.

Serves 4

Recipe Submitted by Delores Leaton, ND

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OHIO CHILE

1 lb. Ground Pork Sausage
1 lb. Ground Round
2 Cups Onions, Minced
1/3 Cup Garlic, Minced
1 Tbls. Ground Cumin
1/3 Cup Chili Powder
3 Whole Bay Leafs
2 Tsp. Ground Cinnamon
2 Tsp. Allspice
2 Tbls. Tabasco Sauce
1/4 Cup Cocoa Powder
2 Tbls. Worcestershire Sauce
1/4 Cup White Vinegar
28 Ozs. Canned Tomato Puree
32 Ozs. Canned Kidney Beans, Drained

Combine sausage, beef, onions, garlic, chile powder, and bay leaf in a
stockpot over a moderate flame. Heat and stir for 10-15 minutes, until
browned.  Add remaining ingredients and simmer for 1-1/2 to 2 hours. Serve
hot, garnished with a dollop of sour cream.

Serves 12.

Recipe Submitted by LeRoy Ebbly, Akron

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 OKLAHOMA ROCK CANDY

2 cups brown sugar
1/2 cup butter
3 eggs
1 tsp salt
1 cup chopped nuts
1 cup dates, cut up
1 tsp baking soda in 1/3 cup boiling water
1 tsp cinnamon
1/2 tsp ground cloves
3 cups flour

Cream sugar and butter.
Add eggs and beat until smooth.
Add salt, nuts, dates, spices and soda in boiling water.
Gradually add flour.
Drop by rounded teaspoon onto a greased baking sheet.
Bake at 350 degrees for 8 to 10 minutes.

Makes about 5 dozen.

Recipe Submitted by Beverly Hernandez, Tulsa

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OREGON HAZELNUT TRAIL MIX

6 cups Kix cereal
1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non-instant vanilla pudding
1/2 cup honey
1/2 cup peanut butter


Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until coated. Put on cookie sheet to cool.

Recipe Submitted by Charyl  Whitten, Longview

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PENNSYLVANIA DUTCH APPLE BUTTER

3 Qrts. Sweet Apple Cider
8 lbs. Ripe, Well Flavored Apples
2-1/2 cups  Brown Sugar, Firmly Packed
2 Tsp. Cinnamon
1 Tsp. Allspice
2 Tsp. Ground Cloves
1/2 Tsp. Salt

Cook cider over high heat, uncovered, about 30 minutes or until it is reduced to half.

Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the pur?e to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely.

Makes 4 Pint Jars

Recipe Submitted by E. Billings Smith, Penn.-------------------------------------------------------------------------

RHODE ISLAND CLAM CAKES

4 Cups Flour
8 Tsp. Baking Powder
3 Tsp. Salt
1 Tsp. Pepper
4 Eggs
2 Cups Milk
1 Pint Clams, canned with liquid
2 Cups Lard, or more -- For deep frying
          
Mix all of above (except lard). Deep fry at 375 by dropping from oiled spoon. Salt and pepper after cooking.
by dropping from oiled spoon. Salt and pepper after cooking.

Serves 4

Recipe Submitted by Tim Quinn, Ferryport

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MYRTLE BEACH STROGANOFF

1-1/2 lbs beef tenderloin, cut into 1-1/2 by 1/2 inch strips
2 tbs butter
1-1/2 cup beef bouillon
2 tbs ketchup
1/8 tsp minced garlic
1 tsp salt
8 oz sliced mushrooms
1/2 cup chopped onion
3 tbs flour
1 cup sour cream
4 cups hot cooked noodles
1 tbs butter
1 tsp poppy seed

Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer about 1 to 1 1/2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in a tightly covered container. Stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream.

Serves 4 to 6

Recipe Submitted by Sharon BondMyrtle Beach Chamber of Commerce 

SOUTH DAKOTA SUN FLOWER COOKIES

1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350 degrees F (175 degrees C).
Cream sugar and butter or margarine. Add flour, baking soda, and baking
powder. Then add coconut and sunflower seeds. Mix well.
Shape into one inch balls and bake on ungreased cookie sheets for 15
minutes or until delicately browned.

Makes 2 -3 dozen.

Recipe Submitted by "Darlene"

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CORN FRITTERS

15 oz can corn (drain and reserve juice)
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
Bacon grease or margarine for frying

Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest. In a medium sized bowl combine the corn juice you've just measured and the eggs. Use a whisk to beat them smooth. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps. Add the drained corn and mix again. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker. After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary. This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.

I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!

Serves 8

Recipe Submitted by JoAnn Clark, Outsville, TN

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TEXAS BATTER FRIED SHRIMP

Season your shelled shrimp with salt and pepper.

1 well-beaten egg
1/2 cup half and half or milk
1/4 teaspoon salt
1/2 cup yellow cornmeal
1/2 cup flour
1/2 teaspoon baking powder
 About 30 Large Shrimp

Mix all ingredients to a smooth consistency. Dip the shrimp in the batter and shake off excess. Deep fry in 350°F oil until light golden brown. Drain on paper towels.

Serves 6

Recipe Submitted by John Ravan PH.B

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CHEESY SHEPHARDS PIE

1 Lb. Ground Beef
8 Cups Mashed Potatoes
2 Cans Corn, drained
1 Qt. Bag Shredded Cheese (3 Cheese Blend) or All Cheddar

Preheat oven to 375 degrees

Brown beef. In a 4qut. casserole dish alternate layers - 1st layer Ground Beef, then 1/3 bag of Cheese, next layer both cans of corn, next layer 1/3 bag of cheese, next layer Mashed Potatoes and top with remaining 1/3 bag of cheese. Bake 30-40 minutes

Note:  I use instant mashed potatoes and it works great!

Serves 4

Recipe Submitted by Jennifer, Provo

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MAPLE GLAZED CHICKEN WINGS

                                                                                                                                 
2 to 3 pounds whole chicken wings
1 Cup Maple Syrup
2/3 Cup Chili Sauce
1/2 Cup Finely Chopped Onion
2 Tbls. Dijon Mustard
2 Tsp. Worcestershire Sauce
1/2 Tsp. Crushed Red Pepper Flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

Serves 6 to 8

The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.

Recipe Submitted by Mitch, VT

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HAM SCALLOPED POTATOES AND CHEESE CASSEROLE


1-1/2 pounds potatoes, peeled and cut in 3/4-inch cubes
1 cup thinly sliced carrots
3 tablespoons butter
3 tablespoons finely chopped fresh parsley
3 tablespoons flour
1/2 teaspoon salt
dash pepper
1/2 cup vegetable cooking liquid
1 cup milk
1 cup shredded Cheddar cheese
1 to 1-1/2 cups diced ham
2 tablespoons butter, melted
1/2 cup coarse soft bread crumbs

Cook potatoes and carrots together in a small amount of salted boiling water until tender. Drain, reserving 1/2 cup of the cooking liquid.
Set aside.

In a saucepan, melt butter over medium-low heat; stir in parsley, flour, salt, and pepper. Stir until smooth and bubbly. Gradually stir in the reserved cooking liquid and the milk. Continue to cook, stirring constantly, until thickened. Add cheese; continue cooking, stirring constantly, until cheese is melted and mixture is smooth and bubbly. Pour cheese sauce over the potatoes and carrots. Gently stir in the ham; transfer to a baking dish. Toss bread crumbs with the melted butter and sprinkle over casserole. Bake at 350° for 20 to 30 minutes, until hot and bubbly.

Serves 4.

Recipe Submitted by Diane Rattray

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PORK MEDALLIONS AND SAUTÉED APPLES

8  (2 oz. each) cuts of pork     
1 Tbl. olive oil

4 Granny Smith apples     
8 oz. plus 2 Tbl. butter
1 small shallot     
2 oz. white wine
1 oz. lemon juice     
1 oz. heavy cream
Salt and pepper to taste     
    
Place cuts of pork between 2 pieces of wax paper and pound until thin. Season with pepper and sear in hot olive oil 2-3 minutes until golden brown on both sides.

Peel, core and slice apples thin. Season with salt and pepper. Saute in 2 Tbl. butter until hot but still crisp.

To make a Beurre Blanc sauce, chop shallot and combine in a saucepan with white wine and lemon juice. Place over medium heat and reduce by 2/3 until the pan is almost dry. Add cream and bring to a boil. Remove from heat and whisk in 8 oz. butter until it melts. Season with salt and pepper to taste.

Serve apples topped with pork medallions and covered with the sauce.

Serves 4.

Recipe from Brian Scheehser, Hunt Club in the Sorrento Hotel

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PEANUT SOUP

2 Tablespoons butter
2 Tablespoons grated onion
1 stalk celery, thinly sliced
2 Tablespoons all purpose flour
3 cups chicken broth
1/2 cup peanut butter
1/4 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons chopped roasted peanuts

Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and simmer for about 30 minutes. Remover from heat, strain broth. Stir peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.

Yield: 6 servings

Recipe Submitted by Jil Thompson, WVA

WISCONSIN CHEESE SOUP

5 tablespoons margarine
3 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
10 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups sharp Cheddar cheese, shredded
Salt and pepper to taste

In a large heavy kettle, melt butter or margarine. Add carrots, celery,
onion, green pepper, mushrooms, and ham; cook over medium heat until
vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not
brown.
Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes.
Add broth and cook, stirring, until slightly thickened. Add milk, paprika,
cayenne, and mustard.
Stir in cheese gradually, stirring until cheese is melted. To avoid
curdling, do not allow soup to boil after cheese is added. Season to taste
with salt and pepper. Serve piping hot.

Makes 6 servings.

Recipe Submitted by Ag Webster, Prairie du Chien, Wis

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WYOMING SHEEPHERDERS CHILI

3 lbs Ground beef
4 Tbsp Dried onions
1/4 cup Chili powder
1 Tbsp Cumin
2 Tbsp Worcestershire sauce
1 tsp Garlic powder
1/4 tsp Cayenne pepper
Salt and pepper to taste
1 tsp Oregano
1 tsp Vinegar
1 can Stewed tomatoes
1 can Tomato sauce

Brown the ground beef in a heavy pot. Drain off excess fat. Mix in the remaining ingredients: onions, chili powder, cumin, Worcestershire sauce, garlic powder, cayenne pepper, salt, pepper, oregano, vinegar, tomatoes and tomato sauce.

Heat and then simmer for 2 hours (adding water as needed).

Serves 6

Recipe Submitted by "BahBahBlackSheep (?), Sheepvalley, Wyo