Recipes One - RP Creative Design

North Dakota
New Hampshire
New York
South Dakota
North Carolina
New Mexico
New Jersey
Rhode Island
Compiled By Parkview Second Grade
Ms. Weiner’s, Mrs. Pierson’s, Mrs. O'Neil’s, and Ms. Henderson’s
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.
North Dakota
North Dakota
New York
South Dakota
New Jersey
New Mexico
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
New Mexico
President Bush’s Favorite Brownies
North Carolina
North Carolina
New Jersey
Rhode Island
New Hampshire
Rhode Island
New York
South Dakota
New Hampshire
Mrs. Bush’s 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
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.
Edamame Bean Salad
Alaskan Rhubarb Streusel Crisp
4 cups chopped rhubarb
¼ cup flour
1 cup sugar
1 teaspoon cinnamon
Combine above ingredients and place in a 8x8
glass baking dish
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.
1 bag shelled Edamame Beans (Trader Joe’s)
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 Joe’s
Chinese Chicken Salad Dressing to taste.
Chill and just before serving, toss in
roasted almonds.
Approx. 8 servings
3 CUPS Yarnell’s 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
Patsy Riley’s
Dill / Cheddar Biscuits
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 15-20 minutes. Makes about 8 biscuits.
Pineapple Cream Pie
Pie Crust
2 cups graham crackers, crushed
1 stick margarine melted
¼ cup sugar
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
Lemon Chicken
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
Millionaire Pie
Pie Crust
2 cups graham crackers crushed
1 stick of margarine melted
¼ cup sugar
2 cups powdered sugar
1 stick margarine
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.
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.
Meatballs In Chipotle Sauce (Albondigas)
(Mexican Favorite)
Chef Joshua Butler
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.
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
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.
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
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
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.
Hawaii’s Ono Banana Bread
Georgia Peach Cobbler
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
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.
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
Glazed Roast Pork Loins
Baked Salmon with Sour Cream Stuffing
4 pound loin of boneless pork
1 tablespoon of flour
1 teaspoon of dried sage
½ teaspoon of salt
¼ teaspoon black pepper
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.)
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.
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.
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!
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.
Caramel Corn
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
Dutch Chocolate 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
Bake30 minutes or until toothpick comes out clean. Cool completely, fill
and frost.
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.
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
Brownie Recipe
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
Bake at 35 degrees for 25 minutes.
Mau Mau's Crayfish Etouffee
5 # crayfish tails
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.
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
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.
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
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
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 buffetstyle luncheon or dinner.
Marsha Barbour
First Lady of Mississippi
Meatloaf Cakes
1 1/2 pounds ground beef
¼ cup lemon juice
1 egg
4 slices bread
¼ cup chopped onions
2 teaspoon seasoned salt
½ cup ketchup
½ cup brown sugar
1 teaspoon dry mustard
¼ teaspoon cloves
¼ 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.
Mini Ham Loaves
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
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.
Oatmeal Cherry
Chocolate Chip Cookies
10 oz. butter/shortening
1 c. granulated sugar
1 c. dark brown sugar
½ teaspoon salt
2 eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 ounce milk
2 c. flour
2 c. old fashioned oats
1 tsp. baking soda
1 tsp. cinnamon
8 oz. chocolate chips
6 oz. dried cherries
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 10-12 minutes or until golden brown
around edges. 350 degrees.
Maryland Crab Cakes
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
Break bread into small pieces. Mix
mayonnaise, Old Bay, parsley, mustard
and egg. Stir in crabmeat.
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
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 8 - 12 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 35 - 40 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
Roasted Corn Chowder
4 to 8 bags frozen corn
3 large onions, chopped fine
4 leeks washed and sliced
1 tablespoon dried thyme
4 large bay leaves
Salt and pepper to taste
16 medium potatoes diced
Canola Oil
Olive Oil
2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
2 yellow peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
14 cans unsalted chicken broth
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
Beef Stew
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.
Silver State Potatoes
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.
Red Chile Posole
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 can’t 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.
Tart Lemon Chiffon Pie
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)
.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
Yield one 9 inch pie
New Hampshire Apple Pie
Ingredients - Pie Crust
Mansion Citrus Punch
1 -12 oz. can frozen orange juice concentrate
1 -12 oz. can frozen lemonade juice concentrate
1 -12 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
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
5. Gather dough into a ball; divide in ½ , wrap in waxed paper and refrigerate
for 30-60 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.
Carrot Cake
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 45-55 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)279-3965,
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
½ cup chopped pecans
4 eggs
2 teaspoons salt
1 cup cooking oil
4 cups grated carrots
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 25-30
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.
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.
Frito Chili-Cheese Pie
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)
Zesty Carrots
Pare and cut or slice 6 to 8 carrots and cook until
tender. Save liquid.
2 Tbsp. horseradish
2 tsp. grated onion
1 tsp. pepper
¼ cup carrot liquid
½ tsp. salt
½ cup mayonnaise
(May use ¼ c. plain yogurt and ¼ cup mayo)
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.
Pour over carrots.
¼ cup bread crumbs
1 tsp. melted butter
Dash of paprika
Bake at 350 degrees for 15 – 30 minutes.
Makes 4 to 6 servings.
Sprinkle over top of carrots. Bake at 375 degrees
for 15 -20 minutes
Raspberry Souffle (lowfat)
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 30-35 minutes for large soufflé; 25
minutes for individual soufflés.)
7. Remove from oven. Sprinkle with confectioners sugar or serve
with chocolate or raspberry sauce.
Soup Puerto Rico Style (Asopao de Pollo)
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 6-8
1 3-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 What’s 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 mediumlow. 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.
Spaghetti and Meatballs
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
1 ½ pound hamburger
2 tablespoons Parmesan
1 tablespoon salt
1/8 teaspoon pepper
2 eggs
Dash of garlic salt
5 tablespoons spaghetti
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.
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.
Grandma’s Helen Vedvei’s 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)
Aunt Gene’s Coconut Pie
½ c. sugar
¼ tsp salt
2 T. cornstarch
¾ T. flour
21/4 cups milk
2 large egg yolks
¾ T. butter
1 tsp. vanilla
¾ cup coconut
Baked pie shell
Two egg white meringue
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 Perry’s favorite recipe growing up in the Haskell area
and is still his favorite dessert
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
Bake at 350 degrees for 10 minutes
or until golden brown
Smooth Fudge Sauce
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.
Fudge Cake Recipe
Broccoli Salad
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
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.
1 pound bacon
1 cup Miracle Whip Salad Dressing
1 cup of sugar
1 tablespoon of vinegar
2 bunches of broccoli flowerets
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
Nana’s Cream Cheese Cupcakes
1 8 oz. package cream cheese
1 egg
1/3 cup sugar
1/2teaspoon salt
1, 8 oz. package of chocolate chips
1 cup sugar
11/2 cups sifted flour
¼ cup cocoa
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1 teaspoon soda
Finely chopped walnuts
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 30-35 minutes at
325 degrees. YUMMY!
This freezes very well
Broccoli Cheese Quiche
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
Apple Crisp
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
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.
Mom Kind’s Chocolate Chip Cookies
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
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
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 15-20 minutes, until golden brown. Chill slightly for easy
Lime Curd Tart
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
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
Spoon filling evenly into crust and chill,
covered, at least 1 hour.
Greek Salad
1 bunch leaf lettuce
2 cucumbers
4 large tomatoes
1 small sweet onion
1 Red bell pepper
1 Yellow bell pepper
Greek Black Olives
Feta Cheese
1 part redwing vinegar
1 part olive oil
Crushed garlic
Salt and pepper to taste
2 pinches sugar
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.
Dear Governor
I am in the second grade class at Parkview School in Milwaukee, Wisconsin. The
2nd 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 email us your favorite recipe?
Thank You
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