Presentation on theme: "Compiled By Parkview Second Grade Ms. Weiners, Mrs. Piersons, Mrs. O'Neils, and Ms. Hendersons."— Presentation transcript:
Compiled By Parkview Second Grade Ms. Weiners, Mrs. Piersons, Mrs. O'Neils, and Ms. Hendersons
The 2nd Graders wrote letters to special people in Wisconsin and all the United States Governors. We asked them for a favorite recipe. Many of them sent us recipes. There are a few recipes marked: A favorite from _______.These recipes are a favorite from the state and not the actual Governor.
11/4 1 cup flour ¼ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick ) butter 2 cups semi sweet chocolate chips (divided) 3 eggs 1 ½ teaspoons vanilla extract 1 cup sugar Preheat oven to 350 degrees. In bowl, combine four, baking soda, and salt. In large saucepan, melt butter and 1 cup chocolate chips, stirring until smooth. (or melt mixture in microwave for 1 minute at 50% power. Stir and microwave in 10 seconds increments, if necessary. Do not overcook chocolate.) Add eggs and vanilla. Stir until well blended. Gently fold in flour mixture and sugar. Sir in remaining chocolate chips. Mrs. Bushs Hot Chocolate 6 tablespoons unsweetened cocoa 6 tablespoons sugar Pinch of salt 21/2 cups milk 21/2 cup light cream ½ teaspoon vanilla Pinch of cinnamon powder (optional) Whipped cream Orange zest President Bushs Favorite Brownies Mix cocoa, salt, and sugar Add milk. Heat and dissolve Add light cream, cinnamon, vanilla. Heat to just under boiling. Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.
1 bag shelled Edamame Beans (Trader Joes) 1/3 cup shredded carrots 1/3 cup cilantro leaves 1/3 cup fresh basil leaves 1/3 cup sweet red onions (thin slivers) 1/3 cup sliced green onions 3 cups fresh asparagus tips 1 bag roasted sliced almonds 2 diced red bell peppers (1/2 inch) 1/3 cup celery (thin sliced) Cook Edamame Beans according to package directions. Add in fresh vegetables and toss with Trader Joes Chinese Chicken Salad Dressing to taste. Chill and just before serving, toss in roasted almonds. Approx. 8 servings Edamame Bean Salad 4 cups chopped rhubarb ¼ cup flour 1 cup sugar 1 teaspoon cinnamon Combine above ingredients and place in a 8x8 glass baking dish Alaskan Rhubarb Streusel Crisp 1 cup flour 1 cup brown sugar ½ cup old fashioned rolled oats 1 stick ( ½ cup) melted butter Combine above ingredients well and sprinkle over rhubarb mixture. Bake at 375 degrees for 35 minutes. Cool and serve with ice cream.
3 CUPS Yarnells Homemade Vanilla Guilt Free Carb Aware Ice Cream ½ cup fruit to taste, strawberries, peaches or berries Blend in blender until smooth Approx. 2 servings This is a sugar free guilt free but taste filled fruit festival BLIZZARD 1 cup minus 2 tablespoons flour 2 tablespoons whole wheat flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 teaspoon dried dill 1/3 cup shredded sharp cheddar cheese 3 tablespoons butter ½ cup milk Preheat oven to 350 degrees. Measure 2 tablespoons whole wheat flour into a cup and fill with all purpose flour. In a large bowl, mix flours baking soda, salt, dill, and cheese. Cut in butter with pastry blender or fingers. Stir in milk just to blend. Turn dough onto a floured surface. And pat in a circle about ½ inch thick, Cut with floured cutters. Bake on a lightly greased baking sheet minutes. Makes about 8 biscuits. Patsy Rileys Dill / Cheddar Biscuits
Pie Crust 2 cups graham crackers, crushed 1 stick margarine melted ¼ cup sugar Filling 2 cups powdered sugar 1 stick margarine 1 egg ¼ teaspoon salt ¼ teaspoon vanilla 1 cup heavy cream 1 cup drained crushed pineapple ½ cup nuts ( optional) For crust: Combine crushed graham crackers, melted margarine and sugar. Press into pie pan and bake 10minutes at 350 degrees. Cool. For filling: Cream powdered sugar and margarine. Add egg and vanilla. Mix and spoon into crust. Chill. Whip heavy cream. Add drained, crushed pineapple. Add nuts. Spoon on top of cream mixture. Chill Pineapple Cream Pie Ingredients 4 boneless chicken breasts, skinned 1 Tablespoon of flour 2 Tablespoons of olive oil Salt and pepper 1 cup chicken or vegetable stock Juice of one lemon Juice of one orange Tablespoon cornstarch Tablespoons fresh parsley, roughly chopped Sliced almonds for garnish Salt and pepper chicken breasts. Dust lightly with flour. Heat olive oil in a non-stick frying pan. Sauté chicken breasts over medium heat until brown, about 5 minutes on each side. Add stock, lemon juice, and orange juice. Salt and pepper to taste. Remove the chicken from the frying pan and place on decorative plate. Whisk in cornstarch to thicken sauce. Add parsley. Pour sauce over chicken. Garnish with sliced almonds. Serve with white rice and steamed asparagus and enjoy Lemon Chicken
1 cut up chicken 2 cups of flour 1 tsp. salt 2 tsp. pepper 2 tsp. garlic powder 2 cups cooking oil Wash Chicken and let dry. Mix dry ingredients, taste for flavor. Coat chicken with flour mixture. Place skillet over medium heat, once hot add oil and wait until oil is hot. Place chicken pieces in hot oil and fry on both sides until golden brown. Continue to fry the chicken, turning several times until done. Bigger pieces may take longer. First State Fried Chicken Pie Crust 2 cups graham crackers crushed 1 stick of margarine melted ¼ cup sugar Filling 2 cups powdered sugar 1 stick margarine 1egg ¼ teaspoon salt ¼ teaspoon vanilla 1cup heavy cream 1 cup drained crushed pineapple ½ cups nuts (optional) For crust: Combine crushed graham crackers, melted margarine and sugar. Press into pie pan and bake for 10 minutes at 350 degrees. Cool For filling: Cream powder sugar and margarine. Add eggs, salt, and vanilla. Mix and spoon into crust. Chill. Whip heavy cream. Add drained pineapple. Add nuts. Spoon on top of cream mixture. Chill. Millionaire Pie
MEATBALLS 1 pound / ground pork 1 pound / ground beef ½ teaspoon ground cumin 2 garlic cloves, finely chopped 3 eggs ¼ cup breadcrumbs salt and pepper to taste CHIPOTLE SAUCE 6 chipotle chilies, pickled or in marinade 6 medium tomatoes, roasted and peeled 2 cups chicken broth 2 garlic cloves ½ tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons oil salt and pepper to taste ½ Cup Masa Harina mixed with ½ cup chicken broth Meatballs In Chipotle Sauce (Albondigas) (Mexican Favorite) Chef Joshua Butler To make the chipotle sauce, puree the chiles, tomatoes, broth, garlic, cumin, and oregano. Sauté the puree in the oil and season with salt and pepper. Bring sauce to a boil then simmer. Combine the pork, beef, ground cumin, garlic, eggs, breadcrumbs, and salt and pepper in a mixing bowl. Mix well. Shape the mixture into medium-size meatballs. Cook the meatballs in the chipotle sauce for about 25 minutes. Add a little Masa harina slurry before serving to thicken up the sauce and give it the distinctive corn flavor. Serve with white rice, sour cream, and crumbled tortilla strips. Herb Roasted Beef Tenderloin Submitted by Chef Pablo Castillo of Tuscana West. Serves 6 Garlic cloves are the secret tenderizer. Baby vegetables are the picturesque accompaniment in this savory one pot dish.Tuscana West Ingredients: 1 whole beef tenderloin (about 5 lb) trimmed 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon ground black pepper 3 cloves garlic, finely chopped Rosemary sprigs (for garnish) 1 tablespoon finely chopped fresh flat leaf Italian parsley 10 sliced Portobello mushrooms 3 tablespoons unsalted butter ½ cup dry red wine or beef broth 1 cup roasted garlic & onion broth sauce ½ cup heavy cream Preparation: Rub beef tenderloin with olive oil, season with salt, pepper, garlic and parsley, wrap roast with plastic wrap and marinate in refrigerator at least 4 hours. Preheat oven to 425°. Place meat in shallow baking pan. Roast for 45 minutes or until meat thermometer reaches 130° for rare. Let stand 5 minutes before carving. Meanwhile, prepare Portobello mushroom sauce: In skillet - cook 6 Portobello mushrooms sliced in 3 tablespoons unsalted butter. Add ½ cup dry red wine and 1 cup oven roasted garlic & onion sauce. Heat gently then remove from heat. Stir in 1 cup heavy cream. FILETTO DI MANZO ARROSTO ALLA ERBE
Georgia Peach Cobbler Melt butter in ovenproof deep dish (glass or aluminum). Sift flour, salt, and baking powder. Add 1 cup sugar. Stir in milk and beat into a batter. Pour batter over the melted butter. DO NOT STIR. Stir peaches and 1 cup sugar together, then pour over batter. DO NOT STIR. Sprinkle with cinnamon. Bake 1 hour at 350 degrees. 1½ cup 1 butter 1 cup flour Pinch Salt 2 teaspoons baking powder 1 cup sugar1 cup milk ( do not use skin milk) 4 cups o f peaches sliced 1 cup sugar 2 cups sifted flour 2 teaspoons baking powder ¾ teaspoon salt ½ teaspoon baking soda 1 cup Hawaiian sugar cane ½ cup shortening 2 eggs 1 cup mashed bananas 1 teaspoon lemon juice 1 cup macadamia, nuts chopped Sift dry ingredients together. Add shortening, eggs and 1/2 cup bananas. Stir to combine ingredients, then beat 2 minutes at medium speed with electric mixer. Add remaining bananas and lemon juice. Beat 2 more minutes. Fold in ¾ cup macadamia nuts. Pour into greased, lined loaf pan (8.5 by ½inch loaf pan). Sprinkle remaining ¼ cup macadamia nuts over top of batter. Bake in moderate oven at 350 degrees for1 hour. Makes one loaf. Hawaiis Ono Banana Bread
4 pound loin of boneless pork 1 tablespoon of flour 1 teaspoon of dried sage ½ teaspoon of salt ¼ teaspoon black pepper GLAZE ¼ cup honey 3 tablespoons cider vinegar 2 tablespoons catsup 12 peach halves, fresh or canned Preheat oven to 450 degrees. Combine the flour, sage, salt, and pepper and rub all over the pork. Place the roast on a rack in a shallow pan and bake for 15 minutes Mean while, combine the honey, vinegar, and catsup. Lower the oven temperature to 350 degrees and continue roasting, basting often with the honey mixture, until a met thermometer registers 180 degrees ( allow about 30 minutes per pound.) About 20 minutes before the roast is done, put the peaches, cut side up, on the rack with the meat. Continue basting the meat and the peaches every few minutes with the glaze. Glazed Roast Pork Loins Ingredients 4 to 6 pound dressed salmon (fresh or frozen) 1 ½ Tablespoons salt 2 tablespoons Ingredients for stuffing ¾ cup chopped celery ½ cup chopped onion ¼ cup fat melted 1 teaspoon salt ½ cup sour cream ¼ cup lemon peeled and diced 1 tablespoon rind grated 1 teaspoon paprika 1 quart dry bread crumbs Cook celery and onion in fat until tender. Combine all stuffing ingredients and ix thoroughly. Thaw frozen salmon. Clean, wash, and dry fish: sprinkle inside and out with salt. Stuff fish loosely. Close opening with small skewers or tooth picks. Place fish in wee-grease baking pan: brush with fat. Bake at 350 degrees for approximately 1 hour or until fish slakes easily when tested with a fork. Baste. Occasionally. Serves 6 to 8. Baked Salmon with Sour Cream Stuffing
8 cups plain popcorn 1 cup unsalted peanuts ¾ cup brown sugar ¼ cup light corn syrup ½ teaspoon salt 1 teaspoon baking soda In a large bowl, combine the popped corn and peanuts. On low heat, bring the butter, brown sugar, syrup, and salt to a boil in a medium pan. Once the ingredients turn caramel color add the baking soda. Continue cooking over low heat until mixture is thick. Pour over popcorn and peanuts and stir well.. Caramel Corn The caramels recipes is a favorite treat of the Governor and Mrs. O'Bannon. This recipe, which has continued to be passed down in the O'Bannon family, originated with the Governor's grandmother. Enjoy! Ingredients 4 cups granulated sugar 2 cups light Karo corn syrup 6 cups light cream 1/8 teaspoon salt Mix corn syrup and sugar with 2 cups of cream. Heat to soft ball stage. Add 2 cups of cream slowly and continue to cook to soft ball stage. Add last 2 cups of cream and cook to hard ball stage. Pour immediately onto a greased cookie pan. One end of the pan can be covered with walnuts, which will help loosen caramels from the pan. When cool, cut into squares.
1 and ½ cups butter ½ pound unsweetened chocolate 6 eggs 3 cups sugar 1and ½ cups flour 3 teaspoons vanilla 1 cup pecans Melt chocolate with butter Beat eggs and add sugar. The add melted chocolate and butter, flour, vanilla, and nuts. Bake at 35 degrees for 25 minutes. Brownie Recipe Cake 1 cup sifted cocoa 2 cups of boiling water Mix well and cool completely 2 cups sifted flour 2 tsp. baking soda ¾ tsp. salt ½ tsp. baking powder 1cup butter, softened 21/2 cups sugar 4 eggs 11/2 tsp. vanilla Preheat oven to 350 degrees Sift together dry ingredients. Beat together butter, sugar, eggs, and vanilla until light and fluffy ( 5minutes at high speed). At low speed beat in dry ingredients alternately with cocoa mixture. Divide evenly into three 9 inch pans. Bake30 minutes or until toothpick comes out clean. Cool completely, fill and frost. Filling 1 cup butter 1 cup powdered sugar 1/2cup sifted cocoa 2 eggs Beat all ingredients together until light and smooth, fill between cake layers when cooled. Frosting 2 cups heavy cream ¾ cup sifted powdered sugar 1 tsp vanilla Combine all ingredients beat until stiff enough to spread. Frost sides and top of filled cake: refrigerate at least one hour before serving. Keep refrigerated. Flavor improved if allowed to sit one day Dutch Chocolate Cake
Cut bacon up into little pieces and cook until clear in a cube of butter. Heat milk in a small saucepan and add the bacon and butter. Add wine vinegar. This will turn the milk to cheese. Simmer for about 15 minutes until sauce cooks smooth. Boil your favorite pasta. Drain and return to the pan. Immediately throw in eggs the above sauce and Parmesan or Romano cheese. Season with salt and pepper, toss and serve. Pasta Carbonara ¼ pound bacon Cube of butter (1/2 cup) 1cup milk 2 tablespoons wine vinegar Favorite pasta 2eggs, whipped 1/3 cup freshly grated Parmesan or Romano cheese Salt and pepper to taste 5 # crayfish tails Vegetables: 9-10 bunches of green onions (chopped) 2 onions (chopped) 1 bunch celery - about 9 pieces (chopped) 7 toes garlic (chopped) and garlic powder (to taste) 1 bunch parsley (chopped) 1 1/2 sticks of butter (to sauté the vegetables) OR canola oil 5 cans of chicken broth (if too thick add a sixth can) 1/2 can tomato paste (to color and thicken) Approx.3 lg. cooking spoons flour (not tablespoons) A little water from rinsing crayfish bags Salt (to taste) Pepper (to taste) Tony Chacherie's Creole Seasoning (to taste) Sauté vegetables in butter. Add chicken broth, tomato paste, flour, crayfish, and water. Add salt, pepper, and Tony Chacherie's to taste. May add a dash of Tabasco. Cook approximately 1 hour on low heat. Serve over rice. Approximately 15 servings. Mau Mau's Crayfish Etouffee
Ingredients: 3 medium size squash 3 medium size zucchini 1 bunch broccoli 1 bunch cauliflower 4 carrots sliced 3 jars button mushrooms drained 3 cans artichoke hearts quartered and drained 1 small jar capers drained 3 packages Good Seasons salad dressing mix (any kind) 1 pound of cooked shrimp peeled and deveined (optional) Cut the squash, zucchini, broccoli and cauliflower into bite size pieces. Add sliced carrots and blanch. Drain well and pat dry with paper towels. Put all ingredients in a large container with lid that seals. Prepare salad dressing using no water. Substitute the water requirement with additional vinegar. Add shrimp if desired. Toss and marinate, turning the mixture when convenient. Best when marinated at least overnight. This mixture can be kept refrigerated for up to 6 days. Great as an appetizer or at a buffet- style luncheon or dinner. Marsha Barbour First Lady of Mississippi MARINATED VEGETABLES 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 16to 18 minutes ( rib ye steaks 1 to 14 minutes) for medium rare to medium doneness, turning occasionally. Season steaks with salt, as desired. Carve steaks crosswise into thick slices.. Grilled Herb Mustard Steaks 2 well trimmed boneless beef top loin or rib eye steaks cut 1inch thick approx.1 pound Herb Mustard 2 teaspoons water 2 large cloves, garlic crushed 2 tablespoon Dijon style mustard 1 teaspoon dried basil leaves ½ teaspoon pepper ½ dried thyme leaves
1 1/2 pounds ground beefsauce ¼ cup lemon juice½ cup ketchup 1 egg½ cup brown sugar 4 slices bread1 teaspoon dry mustard ¼ cup chopped onions¼ teaspoon cloves 2 teaspoon seasoned salt¼ teaspoons allspice Mix together top ingredients. Shape and put into 6 mini loaf pans. Bake for 15 minutes at 350 degrees. Mix together sauce ingredients and spoon on top of leaves. Continue baking for 30 more minutes. Meatloaf Cakes Ingredients 2 pounds ground ham 1 pound ground lean pork 2 eggs 1-1/2 cups fresh bread crumbs 1/2 to 3/4 cup Milnot garlic powder pepper parsley to taste 6 ounces undiluted frozen orange juice 1/2 cup brown sugar 2 Tablespoons vinegar Combine ham, pork, eggs, bread crumbs, Milnot, and spices (no salt necessary) well in large mixing bowl. Form into small oval-shaped loaves. Bake the loaves at 350 degrees for 30 minutes. Combine orange juice, brown sugar, and vinegar and pour sauce over loaves. Bake another 10 minutes with sauce on loaves. Freezes well. Makes: approximately 30 loaves. Mini Ham Loaves
10 oz. butter/shortening 2 c. flour 1 c. granulated sugar 2 c. old fashioned oats 1 c. dark brown sugar 1 tsp. baking soda ½ teaspoon salt 1 tsp. cinnamon 2 eggs 8 oz. chocolate chips 2 tsp. vanilla extract 6 oz. dried cherries 1 tsp. almond extract 1 ounce milk. Oatmeal Cherry Chocolate Chip Cookies Cream first four ingredients. Add next ingredients in 3 batches. Mix next 4 dry ingredients together. Incorporate into batter, and then fold in last 2 ingredients. Bake minutes or until golden brown around edges. 350 degrees. 1 pound fresh lump crab meat 2 tbsp. Mayonnaise 2 tsp Old Bay Seasoning ½ tsp. prepared yellow mustard 2 tsp parsley flakes 1 egg, beaten 2slices of white bread crusts removed for breadcrumbs Directions: 1.Break bread into small pieces. Mix mayonnaise, Old Bay, parsley, mustard and egg. Stir in crabmeat. 2.Shape mixture into patties. Broil for 10 minutes without turning or fry until golden brown on both sides. Sprinkle with extra Old Bay Seasoning, if desired. Maryland Crab Cakes
Place oven rack on highest level. Preheat broiler Place 2 bags of corn on a baking sheet oiled with canola. Broil about 7 to 10 minutes, turning periodically, until slightly charred. Repeat with remaining bags. In 2 large stock pots, sauté onion in olive oil over medium heat until lightly browned. Add leeks and sauté 5 minutes. Add bell peppers, jalapeno peppers, thyme, bay leaves, and salt. Cook for10 minutes more. (if cooking ahead of time, stop at this point until 1 hour before serving time) Add chicken broth and bring to a boil to a boil. Add potatoes add potatoes and simmer1hour or until potatoes are tender. Add corn and heat through. Serves 30 Roasted Corn Chowder 4 to 8 bags frozen corn Canola Oil 3 large onions, chopped fine Olive Oil 4 leeks washed and sliced 2 green peppers, seeded and chopped 1 tablespoon dried thyme 2 red peppers, seeded and chopped 4 large bay leaves 2 yellow peppers, seeded and chopped Salt and pepper to taste 2 jalapeno peppers, seeded and chopped 16 medium potatoes diced 14 cans unsalted chicken broth Minnesota STUFFED MUSHROOMS Ingredients: 8-12 Fresh Mushrooms 1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing) 1 Green Onions (chopped finely, about 1 Tbs) 1 Egg (beaten) 1/2 tsp. Minced Garlic 1/8 tsp. Garlic Salt 1/2 C. Italian Style Bread Crumbs 1 tsp. Oregano Leaves 1 Tbsp. Melted Butter (cool) 2 Tbsp. Finely Grated Parmesan Cheese 1 Tbsp. Finely Grated Romano Cheese 2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing) 1/4 Cup Finely Grated Mozzarella Cheese (for garnish) 1/4 Cup Melted Butter Preparation: Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between mushrooms depending on the size of mushrooms. Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley
Pie Crust 4 pounds beef chuck, cut into 11/2 inch cubes 1 bunch celery, cut into 1 inch pieces 1 ½ pound whole baby carrots, peeled 2 pounds small whole potatoes, peeled One 15 ounce can stewed tomatoes 1 quart beef stock 1 cup pearl onions 1 cup peas, frozen ½ cup oil ¾ cup flour Salt and pepper 3 bay leaves Season beef with salt and pepper. In a large heavy saucepan, sear beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown: remove and reserve. Add celery pieces and brown edges: remove and reserve. Add flour remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux. Add remaining stock and bring to boil. Add bay leaves, beef, and tomatoes with juice. Return to a boil. Lower heat and simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Return to a boil. Lower eat to simmer. Simmer for an additional 20 to 30 minutes until potatoes are done. Degrease the stew. Add peas to stew moments before serving. Beef Stew Ingredients 4 medium potatoes -- boiled, peeled and grated 2 cups sour cream 1 tablespoon salt 1/4 cup milk 1/4 cup butter 1 regular can of cream of chicken soup 1/2 cup grated cheddar cheese 1/2 cup chopped onion Combine all ingredients except potatoes. Simmer on low heat until cheese melts. Add potatoes. Place in lightly greased baking dish. Top with crushed corn flakes mixed with softened butter. Bake at 350 degrees approximately 1 hour or until golden brown. Freezes and reheats very well. Silver State Potatoes
1 envelope unflavored gelatin ¼ cup cold water 4 eggs, separated 1 3/4 cups sugar, divided 1 tablespoon lemon rind ¾ cup fresh lemon juice 1/8 teaspoon salt 1 ( 9 inch) graham crackers pie crust Whipping cream (optional) Lemon slices (optional). Tart Lemon Chiffon Pie Soften gelatin in cold water – set aside Beat egg yolks until thick and lemon colored. Combine yolks,1 cup sugar, lemon rind and juice, and salt in a saucepan. Stir until smooth. Cook over medium heat, stirring constantly for 5 minutes or until thickened. Remove from heat. Add gelatin. Stir well and cool. Beat egg whites (at room temperature) until foamy. Gradually add remaining ¾ cup of sugar- one tablespoon at a time. Beating until soft peaks form. Fold egg whites into lemon mixture and pour into pie crust. Chill. Garnish with whipped cream and lemon slices (if desired) Yield one 9 inch pie 1 pound frozen posole* 1-2 pounds boneless roast pork / chopped into cubes 1 chopped onion 1 minced clove of garlic 1 cup of red Chile sauce ½ teaspoon oregano Salt and pepper to taste Green chopped onions (garnish) Chopped Cilantro (garnish) Quartered Limes (garnish) Rinse the posole several times to wash off the lime. Place onion in a large crock pot. Fill crock pot with water leaving enough room to add the posole. Cook over medium heat for a half hour, and then add the posole and cubed pork. Cook posole and cubed pork in water over high heat in crock pot for several hours until the posole has blossomed and until pork begins to fall apart and is tender. Add water as necessary to keep from scorching. Add Chile sauce, oregano, salt, and pepper. Serve garnish with green onions, cilantro and limes and with fresh tortillas or cornbread. *Note: you cant substitute hominy for posole. Hominy is too soft and will turn to mush. Do not add seasonings to posole until the kernels are done otherwise they will become tough. Red Chile Posole
Ingredients - Pie Crust 2 ½ cups unbleached all-purpose flour 1 teaspoon salt 2 teaspoons sugar 1-2 teaspoons cinnamon 1 stick unsalted butter, cold and cut into pieces 6 tablespoons cold vegetable shortening (put in fridge to cool) 6 tablespoons water 1. Combine flour, salt, sugar, and cinnamon in mixing bowl. 2. Add butter and shortening and cut into dry ingredients with pastry blender until mixture resembles coarse crumbs. 3. Sprinkle the water over mixture 1-2 tbls. At a time and toss after each addition until dough can be gathered into a ball. 4. Transfer dough to floured surface and smear dough away from you with the heel of your hand about half a cup at a time to blend in butter and shortening. 5. Gather dough into a ball; divide in ½, wrap in waxed paper and refrigerate for minutes. 6. Roll one ball out to form an 11 inch circle. Transfer it to a 9 inch pie plate and press down. Ingredients - Filling 12 large New Hampshire Gravenstein apples ½ stick unsalted butter ½ cup and 2 tablespoons sugar 2 tablespoons cornstarch ¾ teaspoon cinnamon 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 1.Core, Halve and peel apples. 2.Combine with ½ stick melted butter, unsalted butter 3.Add remaining ingredients and toss well. 4.Add filling to pie plate- on top of bottom crust. 5.Roll other ball of dough to large circle and drape over filling, tucking edge of crust inside the trim. 6. Trim excess, allowing 1 inch overhang. Seal edges with a fork. 7.Make vents in top of crust with knife. Brush with and sprinkle with 1 tsp..sugar mixed with a pinch of cinnamon. 9. Bake 1/1/4 -11/2 hours until filling is bubbling and crust is golden brown oz. can frozen orange juice concentrate oz. can frozen lemonade juice concentrate oz. can frozen limeade juice concentrate 1 -6 oz. can frozen pineapple juice concentrate 1 -1 liter bottle ginger ale, chilled Mix juices with water as per package directions and combine in large container. When needed let thaw until slushy. Add chilled ginger ale and garish with orange and or lemon slices. Make 2 gallons Mansion Citrus Punch New Hampshire Apple Pie
2 cups flour4 eggs 2 cups sugar2 teaspoons salt 2 teaspoons baking soda 1 cup cooking oil 2 teaspoons cinnamon4 cups grated carrots ½ cup chopped pecans 1 recipe of cream cheese frosting Thoroughly stir together flour, sugar, soda, salt, and cinnamon. In large mixer bowl, beat eggs until frothy then slowly beat I oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour into three greased and floured 8 inch cake pans. Bake at 350 degree oven for minutes or until done. Cool in pans 10 minutes then remove cakes from pans and cooled completely on racks. Fill and frost with cream cheese frosting. Decorate top with pecans if desired. Carrot Cake Cream Cheese Frosting 4 tablespoons soften butter or margarine Two 3 ounce packages soften cream cheese 4 1/3 cups powdered sugar 2 teaspoons vanilla In a small mixing bowl, blend 4 tablespoons softened butter or margarine and two 3ounce packages softened cream cheese. Gradually add 41/3 cups sifted powdered sugar, beating until smooth and creamy. Stir in 2 teaspoons vanilla or 1 teaspoon maple flavoring and 1 teaspoon vanilla. Sorghum Cranberry Bread (Recipe developed by Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board) * 4 eggs 1 ½ Cups all-purpose flour 2 Cups applesauce 2 teaspoons xanthan gum (or Knox gelatin) ½ Cup buttermilk 2 Cups granulated sugar 3 Cups fresh cranberries 3 teaspoons cinnamon 1 Cup chopped walnuts 1 teaspoon salt Course sanding sugar 1 ½ Cups grain sorghum flour 1¼ teaspoons baking soda Preheat oven to 350° F. Lightly coat loaf pans with nonstick cooking spray. Combine flours, sugar, cinnamon, salt and baking soda. Separate eggs. To egg yolks, add applesauce and buttermilk and beat well. Gradually add dry ingredients to applesauce mixture and beat until just combined. Beat egg whites until stiff, but not dry, and fold into batter. Stir in cranberries and walnuts. Transfer to prepared loaf pans. Top with sanding sugar. Bake minutes until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Let stand five minutes and remove from pans to cool on rack. *Available at health food stores or by mail order from Twin Valley Mills, LLC, PH: (402) ,
Pare and cut or slice 6 to 8 carrots and cook until tender. Save liquid. Combine: 2 Tbsp. horseradish¼ cup carrot liquid 2 tsp. grated onion½ tsp. salt 1 tsp. pepper½ cup mayonnaise (May use ¼ c. plain yogurt and ¼ cup mayo) Pour over carrots. Combine: ¼ cup bread crumbs 1 tsp. melted butter Dash of paprika Sprinkle over top of carrots. Bake at 375 degrees for minutes Zesty Carrots 3 cups Frito Brand Corn Chips 1 large onion 1can (19 ounce) chili (or home made chili) 1 cup grated American cheese( or favorite cheese) Frito Chili-Cheese Pie Place 2 cups of Frito Corn chip in baking dish. Arrange chopped onion and half of grated cheese on the corn chips. Pour chili over chips and grated cheese. Top with remaining corn chip and grated cheese. Bake at 350 degrees for 15 – 30 minutes. Makes 4 to 6 servings.
1 1/3 C. fresh or frozen raspberries 2 1/2 T. fresh lemon juice 5 T. sugar 5 egg whites 1 1/2 t. grated orange peel 1/4 t. cream of tartar 1 T. water 2 T. Chambord 2 T. cornstarch 1. Combine 1 C. of the raspberries, 2 T. of the sugar, orange peel and water in heavy saucepan. Heat over medium heat; bring to a boil, mashing berries and stirring. 2. Dissolve cornstarch in lemon juice and fold into raspberry mixture. Bring to a boil for about one minute or until thick. Remove from heat and stir in Chambord and rest of raspberries. Let cool to room temperature. 3. Combine egg whites, cream of tartar and salt. Mix on medium speed until foamy. Add remaining 3 T. of sugar and whip until stiff, but not dry. 4. Coat soufflé mold(s) with cooking spray, sprinkle with sugar, shaking out excess. 5. Stir cooled raspberry mixture; fold 1 C. of whites into mixture, then fold mixture into remaining egg whites. Fold into mold(s) and smooth tops. 6. Preheat oven to 350 degrees. Place mold(s) in roasting pan. Add hot water to 1/3 up mold(s). Bake until risen, medium brown and fairly firm. (About minutes for large soufflé; 25 minutes for individual soufflés.) 7. Remove from oven. Sprinkle with confectioners sugar or serve with chocolate or raspberry sauce. Raspberry Souffle (lowfat) This is the comfort food for excellence in Puerto Rico. Also the food used for impromptu visits, because it is delicious and is a whole dinner in a dish. Usually we serve it with tostones or with garlic bread. Servings pound chicken, cut into serving pieces Adobo Goya to taste (or a mixture of salt, pepper, crushed garlic, olive oil and vinegar or lemon juice) 3 tablespoons annatto oil or olive oil with 1 tb Bijol 4 ounces smoked ham, diced 1/2 cup basic Sofrito ( I had given my special recipe previously at the Whats for Dinner Board) 1/2 cup tomato sauce or ½ can crushed tomatoes, processed 1/2 cup alcaparrado (mixture of olives and, red pimentos and capers sold at Latin Markets) 6 cups water 2 cups short-grain rice 2 teaspoons salt or to taste 1 teaspoon ground black pepper 1/2 cup green peas, cooked or frozen (defrosted), for garnish 1/2 cup diced pimientos for garnish Season the chicken with the adobo. Set aside. Put the rice in water for about 30 minutes. Drain. Heat the oil in a large soup pot and sauté the ham over medium heat. Add the So Frito, tomato sauce, and alcaparrado. Cook for 5 minutes. Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium- low. Cover and simmer for 30 minutes, or until the rice is done. The soup should have a thick consistency. Serve in bowls and garnish with the peas and pimientos. NOTE: If you want to prepare this soup for a party, double the recipe. For a new twist you can add frozen corn. You can also made asopao with shrimp, lobster, salt codfish, pork, instead of chicken. Soup Puerto Rico Style (Asopao de Pollo)
Grand Strand Chicken Bog Ingredients - Pie Crust 2 ½ cups chicken pieces 1 cup chopped onion 11/2 pounds smoked sausage 1 teaspoon black pepper 2 cup long grain rice Boil chicken and onions in 4 cups water until tender. If desired, debone chicken. Slice sausage in ½ inch pieces. Add sausage, pepper and rice to chicken. Simmer until all broth is absorbed and rice is cooked. Serves 8. Sauce 6 ounce can tomato paste 1 quart tomato sauce ½ medium onion 3 cups water 1 ½ teaspoon leaf oregano 1/8 teaspoon marjoram ¼ teaspoon salt 1/8 teaspoon pepper 2 tablespoons sugar Dash garlic salt ¼ teaspoon sweet basil 1 teaspoon oil Meatballs 1 ½ pound hamburger 2 tablespoons Parmesan cheese 1 tablespoon salt 1/8 teaspoon pepper 2 eggs Dash of garlic salt 5 tablespoons spaghetti sauce Spaghetti and Meatballs Brown onion in oil. Add rest of sauce ingredients and simmer, stirring occasionally to desired thickness. Mix all meatball ingredients together. Form into balls. Drop gently into sauce and simmer until cooked. Serve over your favorite cooked spaghetti.
Mix together sugar, salt, cornstarch and flour in saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for one minute. Remove from heat. Slowly stir half of the mixture into slightly beaten yolks. Blend egg mixture into saucepan. Boil for one minute, stirring constantly. Remove from heat. Blend butter and vanilla. Cool mixture, stirring constantly. Fold coconut into mixture. Pour pie filling into baked shell. Top with meringue. Bake for 450 degrees or 5 minutes. This was Governor Perrys favorite recipe growing up in the Haskell area and is still his favorite dessert ½ c. sugar 1 tsp. vanilla ¼ tsp salt ¾ cup coconut 2 T. cornstarch Baked pie shell ¾ T. flour Two egg white meringue 21/4 cups milk 2 large egg yolks ¾ T. butter Aunt Genes Coconut Pie 1 cut up chicken 2 cups of flour 1 tsp. salt 2 tsp. pepper 2 tsp. garlic powder 2 cups cooking oil Wash Chicken and let dry. Mix dry ingredients, taste for flavor. Coat chicken with flour mixture. Place skillet over medium heat, once hot add oil and wait until oil is hot. Place chicken pieces in hot oil and fry on both sides until golden brown. Continue to fry the chicken, turning several times until done. Bigger pieces may take longer. First State Fried Chicken 1 cut up chicken 2 cups of flour 1 tsp. salt 2 tsp. pepper 2 tsp. garlic powder 2 cups cooking oil Wash Chicken and let dry. Mix dry ingredients, taste for flavor. Coat chicken with flour mixture. Place skillet over medium heat, once hot add oil and wait until oil is hot. Place chicken pieces in hot oil and fry on both sides until golden brown. Continue to fry the chicken, turning several times until done. Bigger pieces may take longer. First State Fried Chicken Grandmas Helen Vedveis Kumla Broil 6 to 8 pound ham in 11/2 gallons of water for 11/2 to 2 hours. Use the liquid for broth. Remove ham from water and keep ham warm in 200 degree to 250 degree oven. Peel and grind( may use food processor) 6 cups of raw, red potatoes (approximately 4 lbs. potatoes before peeling). Mix approximately 4cups flour into potatoes ( may need to use hands to mix). Shape into goose egg size balls (not rounded) and drop into broth. Bring to boil and simmer at least 2 hours (no problem if overcooked). Stir gently and occasionally. Kumla is done when firm and white flour disappears when cut in half. Serve with slices of ham and little butter/margarine on the side. May use broth from Kumla as gravy. Leftover Kumla can be reheated in Microwave ( approx.2 minutes per Kumla) or slice and fry in butter Makes about 24 Kumla (2 to 3 average serving)
½ cup (1 stick) unsalted butter 4oz. Unsweetened chocolate ¼ teaspoon salt 3 cups sugar 1 2/3 cups evaporated milk 1 tablespoon vanilla extract Melt butter and chocolate in a large sauce pan over low heat. Add sugar salt, milk and vanilla one at a time, blending after each addition until smooth. Increase heat to a medium and whisk, while bubbling. 1 Minute. Remove from heat. Smooth Fudge Sauce Pizza Cups Kid Fun 1 pond lean ground beef 1 can of tomato paste (6 ounce) 1 tablespoon dried minced onions 1 teaspoon, Italian seasoning 1 can refrigerated biscuit dough Brown ground beef and minced onions, drain. Add, tomato paste and Italian seasoning and simmer. Simmer uncovered for 5 minutes, stirring frequently. Separate dough into halves and press halves into a muffin pan. Fill with ground beef miixture. Bake at 350 degrees for 10 minutes or until golden brown
1 pound bacon 1 cup Miracle Whip Salad Dressing 1 cup of sugar 1 tablespoon of vinegar 2 bunches of broccoli flowerets. Broccoli Salad Fry the bacon until crisp. Crumble and set aside. Mix together Miracle Whip sugar and vinegar. Chill for at least 10 minutes. Toss broccoli with dressing and crumbled bacon. You may add one or more of the following: Chopped Onion, Raisins, Nuts, Dried Cranberries After a busy day of governing the Commonwealth of Virginia, I like to sit down to my favorite dinner of Virginia crabcakes. Some days if I am lucky, I can indulge in my favorite dessert, which is fudge cake. I am including these recipes so that you too can enjoy these delicious treats. I encourage you all to come visit the beautiful Commonwealth of Virginia. James S Gilmore, III, Governor of Virginia Ingredients 4 ounces baking chocolate 2 sticks butter or oleo (one of each is good) 4 eggs 2 cups sugar 1 cup sifted flour 1 teaspoon vanilla Powdered sugar (optional) In a saucepan, melt together the baking chocolate and butter. Let the mixture cool. Beat the eggs well. While beating, sift in the sugar. Add 1/2 of the melted chocolate to the eggs. While beating slowly, add the sifted flour. Add the remaining melted mixture and add vanilla. Pour mixture into a pan lined with wax paper. Bake at 350 degrees for 15 to 20 minutes, being careful not to overcook. Once cooled, invert and sprinkle with powdered sugar. Fudge Cake Recipe
1 8 oz. package cream cheese 1 cup water 1 egg 1/3 cup oil 1/3 cup sugar 1 tablespoon vinegar 1/2teaspoon salt 1 teaspoon vanilla 1, 8 oz. package of chocolate chips 1 teaspoon soda 1 cup sugar Finely chopped walnuts 11/2 cups sifted flour ¼ cup cocoa Blend cream cheese,egg and 1/3 cup sugar and ½ tsp. salt. Stir in chocolate chips and set aside. Sift remaining dry ingredients together: add water oil vinegar and vanilla. Beat until smooth. Fill cup cake liners 1/full with batter. Spoon 1 tablespoon cheese mixture in the middle of each liner. Sprinkle with nuts and bake minutes at 325 degrees. YUMMY! This freezes very well Nanas Cream Cheese Cupcakes Ingredients Pastry for 10-inch single pie crust 1-1/2 cups chopped broccoli 1-1/2 cups grated cheddar cheese 4 eggs 1-1/2 cups cream 1/4 teaspoon salt Dash of pepper Dash of nutmeg Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, and spices in bowl. Pour the custard mixture over cheese and broccoli. Place in preheated over at 375 degrees 35 to 40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean. Yield: 8 main dish servings. Joe Dodge, Chef Executive Residence Kitchen Broccoli Cheese Quiche
4 cups Golden Delicious Apples, peeled and sliced 1 tablespoon lemon juice 1/3 cup flour ¼ cup margarine or butter 1 cup oatmeal ½ teaspoon salt 1 teaspoon cinnamon ½ cup brown sugar. Apple Crisp Place apples in a shallow 8 inch pan. Sprinkle with lemon juice. Combine flour, brown sugar, oatmeal, salt, cinnamon with melted butter or margarine. Mix until it begins to crumble. Sprinkle this mixture over apples and bake at 375 degrees for 30 minutes. Serves 8. Scalloped Potatoes with Ham 1 pound of fully cooked ham slice:1/2 inch thick 5 cups thinly sliced potatoes 1 can (10 ½ ounce) cream of mushroom soup or cream of celery soup ¼ cup milk ½ cup chopped onions ¼ cup milk ½ cup chopped green bell pepper Dash pepper 2 tablespoons butter 1 cup shredded Cheddar cheese, optional Cut ham into bite sized cubes. Place half of the potatoes in greased, shallow 2 quart baking dish. Cover with ham pieces. Top with remaining potatoes. Combine soup with milk, onion, green pepper, and grounded black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 degrees for hour. Remove covering: bake 30 to 45 minutes longer or until potatoes are done. If desired, sprinkle shredded Cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time. Scalloped potatoes serve 6.
¾ cups sugar 1 teaspoon baking soda 2 ¼ cups flour 1 teaspoon vanilla 2 eggs ¾ cups packed brown sugar 2cups (12 oz.) semi sweet chocolate chips 1 cup chopped walnuts. Mom Kinds Chocolate Chip Cookies Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, brown sugar, and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition: gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake it preheated 375 degrees for 9 to 11 minutes or until golden brown. Let stand for 2 minutes: then remove, cool completely. 1 cup unbleached or all purpose flour 1 cup quick Quaker oats ¾ cup brown sugar ½ teaspoon baking soda ¼ teaspoon salt ¾ cup melted butter 1cup semi sweet chocolate chips ¾ cup caramel ice cream topping 1 tablespoon flour. Carmelitas Preheat oven to 350 degrees. Grease 9 inch square pan. Combine 1 cup flour, oats, brown sugar, baking soda, salt, and butter in a large bowl to form crumbs. Press half of the crumbs into the bottom of the pan. Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips and almonds over hot baked crust. Mix 3 tablespoons flour and caramel ice cream topping well and drizzle over chocolate chips and almonds. Sprinkle remaining crumbs over the top. Bake at 350 degrees for minutes, until golden brown. Chill slightly for easy cutting.
1 bunch leaf lettuce 2 cucumbers 4 large tomatoes 1 small sweet onion 1 Red bell pepper 1 Yellow bell pepper Garnish Greek Black Olives Feta Cheese Dressing 1 part redwing vinegar 1 part olive oil Crushed garlic Salt and pepper to taste 2 pinches sugar Greek Salad Chop lettuce and onion, tomatoes, cucumbers, and bell peppers (about1/2). Combine garnish to taste. Serves 6. Note: be sure to use authentic Greek Olives for the best taste. Ingredients One 9-inch vanilla wafer pie crust 1 cup plus 1 Tablespoon sugar 1 stick (1/2 cup) plus 1 Tablespoon cold, unsalted butter, cut into pieces 4 large eggs, beaten lightly 1/2 cup fresh lime juice (from about 4 limes) In a heavy pan, cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubbles appear on surface (12 to 15 minutes). Immediately pour curd through a sieve into a bowl and cool. (Filling may be made up to a week ahead of time and chilled covered). Spoon filling evenly into crust and chill, covered, at least 1 hour. Lime Curd Tart
Dear Governor I am in the second grade class at Parkview School in Milwaukee, Wisconsin. The 2 nd grade classrooms are making a special cookbook for their parents for the holidays. I am writing to you to see if you could send us one of your favorite recipes for our cookbook. We are asking every governor in the United States to send us their favorite food recipe. So far we have 25 recipes! We are hoping they will all answer us. If you have time, would you send us or us your favorite recipe? Thank You