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By Lauren Wu
Dedicated To
My Mom, Kristin Wu
For supporting me in not only this ROPES project, but with everything in my life.
I would also I like to thank all of the governors for sending me recipes to put into the cookbook.
Table of Contents
State: Governor: Recipe(s): Page(s):
Alabama Robert Bentley Poppy Seed Chicken Casserole
Blueberrry Surprise Dessert
1
Alaska Sean Parnell Salmon With Sauce 2
Arizona J anice Brewer Pico De Gallo 3
California J erry Brown Banana Cake 4
Colorado J ohn Hickenlooper Huevos Rancheros 5
Florida Rick Scott Key Lime Pie Version 1
Key Lime Pie Version 2
6-7
Idaho Butch Otter Turkey Noodle Bake 8
Illinois Pat Quinn Caramel Corn
The Classic Chicago Dog
9-10
Indiana Mike Pence Hot Crossed Chicken Casserole 11
Kansas Sam Brownback Double Oat Breakfast Cookie
Spaghetti Squash With Sausage
12
Kentucky Steve Beshear Spoon Cornbread 13
Loisiana Bobby J indal Banana Boat Smoothies 14
Massachusetts Deval Patrick Lemony Chicken
Osso Buco
New England Clam Chowder
Boston Baked Beans
Boston Brown Bread
Molasses Cookies
Boston Cream Pie
15-18
Maryland Martin O'Malley Crab Cakes 19
Maine PaulLePage Lobster Chowder
Blueberry Pie
20-21
Mississippi Phil Bryant Grilled and Blackened Catfish 22
North Dakota Jack Daltymple Spaghetti alia Carbonara 23
New J ersey Chris Christie Blueberry French Strata 24
Nevada Brian Sandoval Pine Nut Soup 25
Oregon J ohn Kitzhaber Kuchen 26
Rhode Island Lincoln Chafee Quahog Chowder 27
South Carolina Nikki Haley Szechuan Chicken Salad 28
South Dakota Dennis Daugaard Kuchen 29
Texas Rick Perry Chuck Wagon Chili 30
Wisconsin Scott Walker Frosted Pecans 31
Wyoming Matt Mead Chocolate Chip Cookies
Grandma Barb's Pasties
32-33
OFFICE OF THE GOVERNOR
STATE CAPITOL
MONTGOMERY, AL ABAMA 36130
ROBERT BENTLEY
GOVERNOR
( 334) 242- 7100
FAX: ( 334) 242- 3282
STATE OF AL ABAM A
Governor Robert Bentley's Favorite Recipes
Poppy Seed Chicken Casserole
Ingredients:
1 stick of Butter
4 chicken breasts, cooked and cut up into small pieces
2 sleeves of buttered crackers (Townhouse or Ritz)
1 can of cream of mushroom soup
1 can of cream of chicken soup
8oz carton of sour cream
V A cup of chicken broth
Poppy seeds
Instructions:
Pre-heat oven to 350 degrees. Take a 9x 13 pan and crush 1 sleeve of crackers into the
bottom for the first layer. Cut l A stick of butter into small slices and place over the
crackers. Put the chicken on top of the butter and crackers. Set aside.
Mix the two cans of soup, sour cream, and broth together. Once they are mixed, pour
over the chicken. Crush the remaining sleeve of crackers and sprinkle on top of the last
layer. Cut the remainingx h stick of butter into small slices and distributed across the top
layer of crackers. Sprinkle poppy seeds on top.
Cover pan with alumni foil and bake for 30 minutes. Remove the foil for the last five
minutes to brown the top layer of crackers. Serve over cooked white rice.
Blueberry Surprise Dessert
Ingredients:
1 quart of fresh blueberries
1 large can of crushed pineapple
1 box of yellow cake mix (Duncan Hines)
1V i sticks of butter
Instructions:
Preheat oven to 350 degrees. Prepare cake mix per instructions on the box - substitute oil
for 1V i sticks of butter. Add in and gently mix blueberries and pineapples. Spread into a
9x13 pan and cook for 25-30 minutes. Cool and serve with whipped topping (Optional).
Alaska
Sean Parnell
Ingredients: Salmon WithSauce
1 pound plum tomatoes, seeded and chopped
ZA cup lightly packed chopped fresh arugula, basil, or Italian parsley
1 shallot, chopped
1 1/4 Tablespoon fresh lemon juice
1 Vz Tablespoon capers, drained
1 Tablespoon plus 2 teaspoons olive oil
4 to 6 ounce salmon fillets prepared any way you like
Lemon wedges
Directions:
Combine first five ingredients in medium bowl. Stir in 2 tablespoons of olive oil,
season with salt and pepper.
Suggested preparation for the salmon fillets:
Preheat broiler. Brush both sides of salmon with 2 teaspoons of olive oil; season
with salt and pepper. Broil salmon without turning until cooked through, about 4
minutes. Transfer salmon to plates, spoon tomato mixture over salmon and
garnish with lemon wedges.
Arizona
J anice Brewer
Pico De Gallo
ingredients:
2 ripe, large tomatoes, finely chopped
2 to 6 jalapenos, seeded and finely chopped (for a hotter, salsa leave seeds in)
% medium white onion, finely chopped
1 clove of garlic, minced
1/4 cup of finely chopped fresh cilantro
2 tbsp fresh lime juice, or to taste
1 tbsp olive oil
Instructions:
In a mixing bowl, combine the tomatoes, chiljes, onions, garlic cilantro, time juice,
and oil, toss gently. Correct the seasoning by adding lime juice to taste. Makes
about 2 cups.
Cake:
California
J erry Brown
Banana Cake
Ingredients:
% cup butter
2 eggs
1 and 1/4 cups sugar
1/2 cup sour milk (1 teaspoon lemon or vinegar to make sour milk)
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
3 ripe bananas, mashed (the riper, the better)
1 teaspoon vanilla
1 cup chopped walnuts
Directions:
Cream butter and sugar. Add egg yolks. Add milk with baking soda. Mix.
Put baking powder in flour, mix in gently. Add vanilla, banana and nuts.
Fold in beaten egg whites last. Mix barely, don't over beat.
Bake in 3 greased layer cake tins at 325-350 degrees for 30 minutes.
Icing:
Ingredients:
2 tablespoons butter
2 and V2 cups powdered sugar
1 egg (may be eliminated if concerned about using raw egg)
1 teaspoon vanilla
A little cream
Directions:
Cream butter and sugar. Add egg and mix. Add vanilla.
Add cream until frosting is the right consistency to spread.
Make the cake the day before serving.
Ingredients:
Colorado
1 lb. Ground beef or pork J o h n Hickenlooper
Huevos Rancheros
3 tbs. Vegetable oil
5 tbs. Flour
16 oz. Can Diced Tomatoes
V* Chopped Onion
1 tsp. Chopped garlic
4 c. Water
1 Package Pueblo Green Chili (peeled and chopped)
4 Flour Tortillas
4 Eggs
Instructions:
Fry ground beef or pork in pan and drain. In separate pan brown flour using
vegetable oil. Once flour is browned, stir in water. Add can of diced tomatoes,
green chili, garlic, onion, and meat. Add salt and pepper to taste. Let simmer for
half hour stirring occasionally.
Assemble the dish by serving eggs on top of flour tortilla smothered with chili for
Governor Hickenlooper's favorite breakfast delight!
Florida
Rick Scott
Key Lime Pie
Ingredients:
Filling:
Vz cup fresh Key Lime lime juice
(you can use any fresh lime juice if necessary)
4 teaspoons grated lime zest
4 egg yolks
I - 14 oz can sweetened condensed milk
Pie Crust:
I I graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
(Or you can use a ready made graham cracker pie crust)
1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This
takes about 2 minutes.
2. Beat in milk, then juice and set aside until it thickens.
3. Preheat oven to 325 degrees.
4. Process graham crackers in blender or food processor. Mix graham cracker
crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour into a 9 inch pie pan and press firmly over bottom and up sides of pan.
7. Bake pie crust on center rack about 15 minutes until crust is light brown and then
cool to room temperature.
8. Pour lime filling into crust, spread evenly, then bake for 15 minutes until the
center sets, but still wiggles when shaken. Remove from oven and allow to cool to room
temperature. Refrigerate until thoroughly cool and enjoy.
Florida
Rick Scott
Key Lime Pie
Ingredients:
Filling:
Yz cup fresh Key Lime lime juice
(you can use any fresh lime juice if necessary)
4 teaspoons grated lime zest
1 - 14 oz can sweetened condensed milk
1 - 4 oz container whipped topping
1 - pre made graham cracker pie crust
1. In large bowl combine lime juice with grated lime zest
2. Stir in sweetened condensed milk. Allow to sit about 10 minutes
3. Fold in whipped topping thoroughly.
4. Place mixture in graham cracker pie crust and refrigerate at least 3 hours or until
thoroughly cool. Enjoy.
Idaho
Butch Otter
Turkey Noodle Bake
Turkey Noodle Bake
Prep Time: 10 minutes Serves: 4
Ingredients:
8 oz. wide egg noodle cooked as package directs
2 Vi cups milk
3 tbsp. flour
1 tbsp. Wyler's Chicken-Flavor Bouillon Granules or 3 Cubes
Yi cup sour creamor plain yogurt
2 cups cubed cooked turkey
Ipkg. (10 ounce) frozen chopped broccoli thawed
1 cup (4 ounce) shredded Cheddar cheese
Directions:
Preheat oven to 375 degrees
In mediumsaucepan, combine the milk, flour and bouillon and stir until the flour is dissolved.
Cook over mediumheat, stirring, until slightly thickened.
In large bowl, combine ail ingredients except cheese. Coat a 2-quart baking dish with vegetahle cooking
spray and spoon the mixture into dish. Top with cheese.
Cover and bake for 25 to 30 minutes or until hot and bubbly.
STATE CAPITOL BOISE, IDAHO 83720 (208) 334-2100 FAX (208) 334-3454
A Recipe from the Governor of I l l inois
Illinois
Pat Quinn
Caramel Corn
C a r a m e l C o r n
Ingredients:
8 cups Plain popcorn
1 small can un-salted peanuts (optional)
% cup brown sugar
V*cup light corn syrup
Vi teaspoon salt
1 teaspoon baking soda
Wax paper
Prepare:
In a large bowl, combine popped corn and
peanuts. On lowbeat, bring butter, brown sugar,
syrup and salt to a boil in a medium saucepan.
Once ingredients turn to a caramel color,
add baking soda. Continue cooking over low
heat until mixture is thick. Once desired
thickness is reached, add the sugar mix
to the popcorn. Then spread caramel corn
on wax paper to cool.
** Please note
This recipe contains peanuts
A Recipe from the Governor of I l l inois
Illinois
Pat Quinn
The Classic Chicago Dog
Classic Chicago Dog
Ingredients:
8 Vienna All-beef hot dogs
2 pounds Idaho potatoes,
Unpeeled and straight cut ,
(3 inches long by Yi inch thick) j
8 hot dog buns with poppy seeds'
1 cup minced onion
1 small diced tomato, seeded
1 cup yellowmustard j
1 cup sweet pickle relish I
Sport peppers, to taste j
Celery salt, to taste [
Prepare:
Preheat the fryer. Fill a stock pot % of the way full
with water and bring to a boil.
Add the hot dogs, reduce the heat to a simmer
and cover. Cook until the dogs are plump, about
6-8 minutes. Fry the potatoes until golden
Brown, about 4-6 minutes, stirring
occasionally for even browning. Remove and drain them
on a paper towel. Season with salt and pepper.
Place the dogs in a bun and top with
2 tablespoons of each: onion, tomato's, mustard,
relish, (and peppers to taste). Sprinkle a little
celery on top. Next, place each dog in the center
of a piece of deli wrap. Place fries next to your dog,
wrap up tightly and serve.
5 ,-"K
Ingredients:
2 (7 ounce) cans of tuna
10 ounces frozen peas, thawed
1 cup Cheddar cheese, shredded
1 cup celery, sliced
1/2 cup bread crumbs
1/2 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup mayonnaise
1 (8 ounce) can crescent rolls
Instructions:
Combine tuna, peas, cheese, celery, bread crumbs, onion, seasonings, and
mayonnaise in a large bowl. Mix well.
Spoon into a 10 x 6 inch casserole dish.
Make latticework with the rolls and lay them on top of the casserole.
Bake at 350 degrees for 30-40 minutes or until the crust is golden brown. Not
suitable for freezing.
Indiana
Mike Pence
Hot Crossed Chicken Casserole
Double Oat Breakfast Cookies
112 c. butter, softened
1/2 c. smooth peanut butter
1 1/4 c. sugar
1/2 t. baking soda
1/4 t. salt
1/4 c. water
1 egg
1 T. vanilla
1 1/2 c. flour
1 c. rolled oats
1 c. chocolate chips
3 c. Cheerios
Kansas
Sam Brown back
Double Oat Breakfast Cookies
Preheat oven to 375*. Beat butter and peanut butter with electric mixer (or 1 do it by hand). Add sugar,
baking soda and salt. Beat in water, egg and vanilla. Beat in flour. By hand, mix in rolled oats.
Stir in chocolate chips and Cheerios.
Bake 10-12 minutes.
Spaghetti Squash with Sausage
1 large spaghetti squash
12 oz. spicy turkey sausage
1 bag of baby spinach
red pepper flakes
1/3 c. Parmesan cheese
salt & pepper
Kansas
Sam Brown back
Spaghetti Squash With Sausage
Stab ihe spaghetti squash in several places. Microwave, rotating halfway through, for about 15 minutes,
or until knife goes in fairly easily. Split the squash, scoop out the seeds, and shred the remaining flesh
with a fork. Put in a large bowl.
While squash is inicrowaving, remove the casing from the sausage and brown in a skillet. Rough chop the
spinach and add it to the almost cooked sausage until almost wilted. Season with red pepper flakes.
Add sausage mixture to spaghetti squash. Toss with cheese. Season with salt and pepper to taste.
Ingredients:
2 1/4 cup milk
2 tbsp. Butter
1 tsp. salt
2/3 cup yellow corn meal
3 eggs separated
Instructions:
Scald milk and butter. Add salt and cornmeal. Cook for one minute. Pull from
heat and allow to cool a few minutes. Whisk in egg yolks. Beat egg whites until
stiff peaks form. Fold egg whites into mixture. Pour into greased 8x10 casserole
dish. Bake 375 degrees for thirty-five minutes. Will be set and browned on top.
Serve warm out of baking dish with lots of butter
Kentucky
Steve Beshear
Spoon Cornbread
Ingredients:
2 bananas
V i cup of orange juice
72 cup of vanilla yogurt
1 can of pineapple juice
Louisiana
Bobby J indal
Banana Boat Smoothies
2 pieces of ice
Instructions:
Peel bananas and place in blender.
Add orange juice and vanilla yogurt.
Next add pineapple juice then add ice.
Blend for 30 seconds and ENJ OY!
Massachusetts
Deval Patrick
R e c i p e s M a n y
Cooking in the kitchen can be fun for all ages, and a great way for the whole family to spend
some time working together.
Always remember that cooking in a kitchen can be dangerous. But with careful supervision by an
adult and attention to the safety tips below, kids are never too young to start their culinary
careers (or their food making fun!).
1) Children should always be supervised by an adult in the kitchen, particularly around the oven,
"sfoveand^ap^liances^
2) Be very careful with hot grease or boiling liquid.
3) Try to use a long wooden spoon for stirring over the stoveno one likes getting burned.
4) Turn pot handles inward, so pots don't get knocked accidentally.
5) Wash hands and surfaces with soap and warm water before and after cooking, especially when
handling raw meat or seafood.
6) Use clean, dry oven mitts whenever touching hot containers.
7) If you're ever unsure if something is safe in the kitchen, ask an adult!
Governor Patrick's Favorites
Lemony Chicken
Quickly brown a chicken on all sides in a little butter over very high heat Put it in a baking dish,
along with unpeeled garlic cloves and cipolin onions. Take a lot of lemon and squeeze it over the
chicken, then put the peels around it. Optional: Put wedges of potatoes around the chicken.
Sprinkle with salt and pepper and put it in a 450-degree oven. When it's done, sprinkle with
chopped parsley and serve.
Osso Buco
Dredge veal shanks in flour, brown them all over in olive oil in a skillet, then place in a Dutch
oven. Separately, saute chopped onions, garlic, and carrots in olive oil until somewhat soft. Add
those to Dutch oven, along with chicken broth, white wine, parsley, thyme, and marjoram.
Tomatoes are optional. Cook until meat is nearly falling off the bone, remove shanks and keep
warm in a serving dish. Thicken sauce by boiling down over high heat. Pour over veal shanks.
Chop together lemon peel, parsley and fresh garlic to make a gremolata. Sprinkle over veal and
serve. (This is good with risotto alia Milanese and crusty bread.)
Some Local Favorites:
New England Clam Chowder
Ingredients:
1 can 51 oz chopped clams
4 slices hickory smoked bacon, minced
(optional)
1 onion, finely chopped
2 tbsp flour
4 med potatoes, peeled & diced
3 cups milk or half & half
3 tbsp butter
Massachusetts
2 tsp oregano Deval Patrick
2 tsp dill Many
2 tsp dried parsl<
2 bay leaves
salt & freshly ground pepper, to taste
Drain clams and reserve juice. In a stock pot, bring clam juice, potatoes, and bay leaves to a boil.
Reduce heat and simmer until potatoes are tender.
In a separate, heavy bottomed kettle, saute bacon, butter, onion, oregano, and parsley over low
heat. Do not allow to brown. Add flour to make a roux and continue to cook for several minutes.
Add the hot clam stock through a strainer, a cup at a time, and whisk until smooth. Add the
remaining potatoes, clams, and stock and bring to a simmer. Add the milk or half & half, black
pepper, and dill weed and return to a simmer. Add salt, if needed. Serve at once with oyster
crackers.
Boston Baked Beans
Ingredients:
2 pounds white beans
1 teaspoon baking soda
1 large yellow onion, peeled
1 pound bacon, chopped
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper
Soak the beans overnight in water to cover. Drain. Rinse. Add water to cover and the baking
soda. Bring to a boil.
Reduce heat. Simmer for 10 minutes. Drain. Rinse.
Preheat oven to 300 degrees. Place the onion in the bottom of a 3-quart ovenproof casserole. Add
half the bacon, add the beans, and top with remaining bacon.
Mix the sugar, molasses, mustard, salt and pepper together. Pour over the beans. Add just enough
water to barely cover. Do not stir. Cover. Bake for 6 hours.
You may need to add a little water. Be careful not to get the beans too wet. Makes 10-12
servings.
Boston Brown Bread
Ingredients:
2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
% cup molasses
2 cups buttermilk
1 cup raisins
VA cup coarsely chopped walnuts
Preheat oven to 350 degrees and grease and flour a loaf pan, knocking out excess flour.
In a large bowl whisk together dry ingredients. Stir in remaining ingredients until just combined.
Pour batter into prepared pan and bake in middle of oven until a tester comes out clean, about 1
hour.
Cool bread in pan on a rack for 5 minutes.
Turn loaf out onto rack and cool completely before slicing.
Molasses Cookies
Ingredients:
% cup shortening
"l^cupsugaf
% cup molasses
1 egg
2 teaspoons soda
2 cups flour
V% teaspoon cloves
^Teaspoon salt :
Vi teaspoon ginger
1 teaspoon cinnamon
Massachusetts
Deval Patrick
Many
Boston Cream Pie
Ingredients:
Cake
2 eggs, separated
Vi cup sugar
2l A cups sifted cake flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
1 cup milk
1Vi teaspoon vanilla
Cream filling
1/3 cup sugar
3 tablespoons flour
X A teaspoon salt
1V* cups milk
1 beaten egg
1 tablespoon butter
1 teaspoon vanilla
Melt shortening and let cool.
Add sugar, molasses and egg, beat well.
Sift soda, flour, cloves, salt, ginger and cinnamon.
Mix well. Chill.
Roll into small balls and then in sugar.
Place on greased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes.
Chocolate Glaze
1V i 1-ounce squares unsweetened chocolate
2 tablespoon butter Massachusetts
1V i cups sifted powdered sugar Deval Patrick
1 teaspoon vanilla Boston Cream Pie continued
3 tablespoons boiling water
2-3 teaspoons water
Cake:
Beat egg whites until soft peaks form. Gradually addV i cup sugar, beating until very stiff peaks
form. Sift together remaining dry ingredients into another bowl. Add oil, V i cup of milk and
vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape
bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9-inch cake pans in
moderate over (350F) for about 20 minutes or until done. Cool 10 minutes and remove from
pans. Cool completely. Slice cake in half, fill with cream filling, place top on cake and glaze
with chocolate. Chill before cutting.
Filling:
In saucepan, combine sugar, flour and salt. Gradually add milk and mix well. Cook over medium
heat until mixture thickens and boils, stirring constantly. Cook and stir 2 minutes. Very gradually
add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just
boils again. Stir in butter and vanilla.
Cover with waxed paper and cool.
Glaze:
Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered
sugar and vanilla thick and lumpy. Blend in 3 tablespoons of boiling water. Add additional water
1 teaspoon at a time to form medium glaze of pouring consistency. Pour quickly over top of cake
and spread evenly over top and sides.
I
Crab Cakes
1 lb. Jumbo Lump Crab - well picked
1 Egg - well beaten
1/2 cup - Mayonnaise
1 Tablespoon- Lemon Juice
Maryland
Martin O'Malley
Crab Cakes
1 teaspoon Worcestershire Sauce
1/2 - teaspoon Powered Mustard
7 Saltine Crackers - crushed
1/8 teaspoon Cayenne Pepper
1 Tablespoon Chopped Parsley
1/2 teaspoon Old BaySeasoning
Mix together all ingredients except crab. Fold in crab. Press into 6 cakes and place on
buttered sheet pan. Bake at 400 degrees for 10 to 15 minutes until golden.
Martin J, O'Malley
Governor, State of Maryland
Pie Crust:
2 cups plus 3 tablespoons flour Paulf LePage
Blueberry Pie
1 teaspoon salt
2/3 cup shortening
1/3 cup plus 1 tablespoon cold water
1 egg yolk mixed with 1 to 2 tablespoons water for glaze
Mix flour and salt, then cut shortening into flour. When blended, add water and
blend into dough. Roll crust to fit 9-inch pie plate.
Filling:
5 cups Maine wild blueberries
3 tablespoons flour
1/2 cup sugar
1/2 to 1 teaspoon lemon juice
1-1/2 tablespoons butter
Wash berries, remove stems, and mix with dry ingredients. Sprinkle with lemon
juice to taste. Place berries in bottom crust. Distribute dots of butter over the
berries. Cover with top crust. Brush on egg wash and cut air vents into top crust.
Crimp edges and bake 40 minutes at 400 degrees F.
Ingredients:
Maine
1-1/2 pound Maine Lobster pa u | LePage
4 cups dairy product Lobster Chowder
3 tablespoons butter
2 cups potatoes, diced medium
% cup onion, diced
% cup red pepper, diced
1 12-ounce package corn, frozen
1 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1/2 teaspoon cayenne
Salt to taste
1 tablespoon parsley, fresh chopped
Instructions:
Steam the Maine Lobster. Chill and reserve the liquid.
Saute the onions, peppers and spices in the butter until very lightly golden brown.
This brings out the sweetness.
Add the potatoes and cooking water. Cook until potatoes are just tender.
Add the corn and simmer 2-3 minutes. Add the Maine Lobster and cream (or
whichever
dairy you like). Bring to one boil and correct the seasoning. At this point, you may
add a little sherry.
Sprinkle with chopped parsley and some paprika if you like.
1 12-ounce package corn, frozen
1 teaspoon cumin, ground
teaspoon coriander, ground
Ingredients:
Fresh fillets of Simmons catfish
Blackened seasoning
Salt (optional)
Lemon slices Mississippi
Olive oil Phil Bryant
Grilled and Blackened Catfish
Instructions:
Place fish fillets individually on to aluminum foil squares. Drizzle olive oil onto
each piece of fish. Sprinkle the blackened seasoning onto the fish and salt if you
want it. Place two or three lemon slices on top of each piece of fish and close
tightly.
Place on grill and cook for around 5 - 7 minutes or until fish flakes.
Serve with tartar sauce and sweet tea!
Ingredients: North Dakota
J ack Dalrymple
4T soft butter Spaghetti alia Carbonara
2 whole eggs
2 egg whites
1 cup Parmesan cheese
1 lb. Spaghetti
Vz lb. Bacon, cut in Vz pieces
14 cup heavy cream
Pepper
Instructions:
In a small bowl, cream the soft butter. In another bowl, beat the eggs and yolks
with a fork, stir in Vz cup of the Parmesan cheese. Set both bowls aside. Heat
large pasta bowl in 200 oven. Cook spaghetti. Fry the bacon (the more bacon the
better). Pour off V2 of the bacon fat and stir the cream into remaining fat. Bring to
a simmer and keep warm until spaghetti is done. Drain the spaghetti when done
and transfer to large pasta bowl. Stir in butter (2 forks work great). Then, stir in
hot bacon and cream sauce and finally, the eggs and cheese. Mix everything
together. Season with pepper. Pass remaining Parmesan cheese. * Garlic lovers
add garlic to egg/cheese mixture.
Ingredients:
1 cup brown sugar
New J ersey
Chris Christie
Blueberry French Strata
1/2 cup butter
2 tbsp corn syrup
1 cup chopped pecans
8-10 cups Italian Bread cut into 1 inch cubes
4 oz cream cheese (whipped)
3 cups of NJ blueberries
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
6 eggs
2 cups milk
1 tsp vanilla
1/2 tsp salt
Instructions:
Combine first 3 ingredients in small pan. Heat and stir until thick and
uniform. Pour into the bottom of a 9 x 13 inch pan. Sprinkle pecans on top.
Place half of the Italian bread cubes over the pecans and dollop cream cheese
over the bread. Sprinkle NJ blueberries over the bread.
Mix sugar, cinnamon, and nutmeg and sprinkle evenly over the top. Cover with
remaining bread.
Beat together: eggs, milk, vanilla, and salt. Pour over the bread. This can be
prepared the night before; just refrigerate overnight. Remove from fridge 10
minutes before baking. Uncover and bake at 350 degrees for about an hour or
until brown. Let sit 15 minutes and serve.
Pine Nut Soup
Ingredients:
1 cup pine nuts
2 cups long grain white rice (cooked)
6 cups water
1 tbsp. pine nuts
1 cup dates (pitted and chopped)
1/2 tsp. white sugar
salt (taste
Directions:
1. Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2
cups of water.
2. Pour blended pine nut mixture into a thick bottomed saucepan and add 4
cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat
to low and let cook for 10 minutes, or until heated through. While it is
heating through be sure to keep stirring so it does not burn.
3. Prior to serving, garish with pine nuts and diced dates, and season with
sugar and salt.
Nevada
Brian Sandoval
Pine Nut Soup
Ingredients:
2 cups milk
1 cup water
1 Tablespoon salt
1 cup sugar
1/2 cup melted shortening (margarine)
2 packages of yeast
1/4 cup warm water
3 beaten eggs
8 to 9 cups flour
2 cups of raisins
Instructions:
Scald the milk and cool with 1 cup water. Add salt, sugar, and melted shortening.
Add yeast that has been dissolved in 1/4 cup of warm water. Add beaten eggs.
Add about 4 cups of flour and beat. Add raisins and then additional flour in a cup
at a time, beating after each addition, until you have dough that can be handled.
Knead until elastic. Put in greased bowl, cover, and let rise until doubled in size.
Punch down and knead again. Form into round balls and place in shallow pans
(such as round layer cake pans). Let rise about 30 minutes or until almost
double. Heat oven to 350 degrees. Moisten tops of loaves with water; sprinkle
with cinnamon; and bake about 30 to 40 minutes or until top is golden brown.
Oregon
J ohn Kitzhaber
Kuchen
ZQ
4 tablespoons butter
ingredients:
Rhode Island
Lincoln Chafee
Quahog Chowder
1 large onion, chopped
1/4 cup corn powder (for thickening) stirred into % cup of cold water
1 quart shucked quahogs (clams)
1 !4 quarts quahog juice (clam juice)
4 large potatoes, peeled and chopped
3 cups half-and-half cream
Salt and white pepper to taste
Pinch of garlic powder
Splash of hot sauce to taste
4 strips of bacon, fried and chopped into bits
Directions:
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute
until they become soft and lightly browned. Set aside to cool.
In a separate pot, bring the quahogs and quahog juice to a gentle boil. Reduce
heat and continue simmering for 15 minutes.
In a medium saucepan, cover peeled potatoes with water. Bring potatoes to a
boil and cook until they are tender, about 15 minutes. Drain and set aside.
Slowly pour hot quahog stock into butter/onion mixture while stirring constantly.
Pour in dissolved corn powder and cook over low heat, stirring frequently, for 2 to
4 minutes.
Continue stirring and slowly bring to a gentle boil. Reduce heat and add the
cooked potatoes. Slowly pour in half and half, then add salt and pepper, garlic
powder and hot sauce. Heat until thickened, 15-20 minutes. Add bacon bits.
Serve with crusty French bread, or oyster crackers.
Ingredients for the Chicken.
2 quarts water
1 slice fresh ginger
1 green onion split in half lengthwise
2 whole chicken breasts, about 2
Ingredients for the sauce:
1/4 cup canola oil
1 teaspoon whole peppercorn
3 green onions, chopped
3 slices fresh ginger
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes or Szechuan pepper
1 Tablespoon honey
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 head of lettuce, shredded
Directions-
1. In a pot, poach chicken for 15 minutes. Let stand in broth for 15
minutes. Take out the chicken, remove skin and bones, and shred.
2. In a small saucepan, heat oil. Crush peppercorns with mortar and pestle and
add to oil with chopped onion, chopped ginger and minced garlic. Bring to a boil
and boil 2 minutes.
3. Meanwhile, in a heatproof bowl, blend honey, Hoisin sauce and soy
sauce. Pour in the hot oil mixture and stir to blend.
4. Turn shredded lettuce into a large bowl, add chicken and sauce.
South Carolina
Nikki Haley
Szechuan Chicken Salad
5. Serve and enjoy
South Dakota
Dennis Daugaard
Kuchen
On the stove, heat the milk and cream together. In a large bowl, mix the sugar,
flour and eggs together. Add the milk and cream mixture to the sugar, flour and
eggs and return it to the stove and cook until it thickens. Pour about 3/4 of a cup
of the filling mixture into each crust.
Topping:
2 cups sugar
2 cups flour
1 cup margarine
Mix the sugar, flour and margarine together so that it is somewhere between
smooth and lumpy. Pour the topping on and bake it in the oven for about 30
minutes at 350 degrees. After the kuchen comes out of the oven, let it set for five
minutes, then remove from the pan and let it cool.
Fiiiing:
4 eggs
1 cup sugar
2 cups cream
2 cups milk
3 tablespoons flour
Ingredients:
Texas
3 lbs. Lean chili meat RjC k Perry
Chuck Wagon Chili
1 (15oz.) can tomato sauce
1 tsp. red hot sauce
3 14 tsp. chili powder
1 1/4 tsp. oregano
1 tsp. cumin
1 tsp. cayenne pepper
1/2 tsp. salt
12 chili peppers
2 T. flour (optional)
Water
Instructions:
Cut meat into 1-inch cubes. Place meat in large pot. Add tomato sauce and
enough water to
cover 1 inch above meat. Stir in red hot sauce, chili powder, oregano, cumin,
cayenne pepper,
salt and chili peppers. Simmer 1 hour and 45 minutes. Skim off fat. If a thicker
liquid is
desired, combine 2 tablespoons flour and enough water to make a paste. Stir into
chili. Simmer
at least one minute longer. This is better if refrigerated overnight and heated
before serving.
Makes 6-8 servings.
Ingredients: ....
Wisconsin
1 egg white Scott Walker
a a Frosted Pecans
1 Tablespoon of water
1 pound of pecans
1/2 cup of brown sugar
1/2 cup of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
Instructions:
Put pecans in large bowl.
Stir egg white and water in separate container and then pour on pecans. Stir
them so that the egg white/water mixture coats all of the pecans.
In another bowl, mix together the brown sugar, sugar, cinnamon, nutmeg and
salt.
Pour mixture over pecans and mix them until they are all coated.
Spread the pecans over a large cookie sheet and bake at 250 degrees for 1 hour
(flipping every 15 minutes).
After they are done, let them cool on wax paper for 1 hour before putting in
containers.
Eat, enjoy and share with family and friends.
Wy0m'ng UoaAtanih,
Matt Mead Mead family
Chocolate Chip Cookies Chocolate chip cook/OS
Y%cup butter (1 stick)
K cup sugar
% cup brown sugar
1-114 cups flour
>i teaspoon soda
' 4 teaspoon salt
1 teaspoon vanilla
1 egg
Y%cup chocolate chips
Directions:
Cream together butter and sugars. Add the egg and vanilla. Mix dry-
ingredients into sugar mixture and combine thoroughly. Add chocolate
chips. Drop in 2 tablespoon balls onto cookie sheet and bake at 350
degrees for seven (7) minutes.
Wyoming
Matt Mead
Chocolate Chip Cookies
(makes one serving)
Dough (if homemade):
-1 cup flour
-3 tbsp shortening
-1/2 tsp salt
-1/4 cup cold water
1. Cut up steak, potatoes and onion into
bite size pieces.
Put in a bowl and mix together
2. Roll dough into a circle and put the
filling mix on the left side with a little
butter inside. Try to add enough filling so
that the pastry is completely stuffed
when folded
3. Add some salt and pepper as needed
Filling:
-1/2 cup of Montana sirloin or
round steak (deer or elk meat also
works).
-1/2 eup of white potatoes
-1/2 cup of white onions
4. Fold the right side of the dough over to
cover the filling and pinch shut It should have
a pie crust look on the folded side.
5. Put small three cuts on top of the crust for
ventilation
6. Bake on 350 degrees for 45-55 minutes, or
until the crust is light brown.
7. Eat hot with brown gravy on top. Enjoy my
favorite MT pasty!
6^