Compiled By Parkview Second Grade Ms. Weiners, Mrs. Piersons, Mrs. O'Neils, and Ms. Hendersons.

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Compiled By Parkview Second GradeMs. 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.

11/4 1 cup flour¼ teaspoon baking soda¼ teaspoon salt½ cup (1 stick ) butter2 cups semi sweet chocolate chips (divided)3 eggs1 ½ teaspoons vanilla extract1 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. Bush’s Hot Chocolate

6 tablespoons unsweetened cocoa6 tablespoons sugarPinch of salt21/2 cups milk21/2 cup light cream½ teaspoon vanillaPinch of cinnamon powder (optional)Whipped creamOrange zest

President Bush’s Favorite Brownies

Mix cocoa, salt, and sugarAdd milk. Heat and dissolveAdd 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.

Hawaii

Texas

New MexicoArizona Oklahoma

Utah

Nevada

ColoradoCalifornia

Wyoming

Idaho

Oregon

Washington

Montana North Dakota

South Dakota

Nebraska

Kansas

Louisiana

Arkansas

Missouri

Iowa

Minnesota

Wisconsin

Illinois

Michigan

Indiana

Kentucky

Tennessee

Mississippi

AlabamaGeorgia

Florida

SouthCarolina

North Carolina

Virginia

WestVirginia

Ohio

Pennsylvania

New York

New Jersey

Maine

New Hampshire

Vermont

Massachusetts

ConnecticutRhode Island

Delaware

Maryland

Alaska

Hawaii

Texas

New MexicoArizona Oklahoma

Utah

Nevada

ColoradoCalifornia

Wyoming

Idaho

Oregon

Washington

Montana North Dakota

South Dakota

Nebraska

Kansas

Louisiana

Arkansas

Missouri

Iowa

Minnesota

Wisconsin

Illinois

Michigan

Indiana

Kentucky

Tennessee

Mississippi

AlabamaGeorgia

Florida

SouthCarolina

North Carolina

Virginia

WestVirginia

Ohio

Pennsylvania

New York

New Jersey

Maine

New Hampshire

Vermont

Massachusetts

ConnecticutRhode Island

Delaware

Maryland

Alaska

1 bag shelled Edamame Beans (Trader Joe’s)1/3 cup shredded carrots1/3 cup cilantro leaves1/3 cup fresh basil leaves1/3 cup sweet red onions (thin slivers)1/3 cup sliced green onions3 cups fresh asparagus tips1 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

Edamame Bean Salad

4 cups chopped rhubarb¼ cup flour1 cup sugar1 teaspoon cinnamon

Combine above ingredients and place in a 8x8 glass baking dish

Alaskan Rhubarb Streusel Crisp

1 cup flour1 cup brown sugar½ cup old fashioned rolled oats1 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 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 festival

BLIZZARD

1 cup minus 2 tablespoons flour2 tablespoons whole wheat flour1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt1 teaspoon dried dill1/3 cup shredded sharp cheddar cheese3 tablespoons butter½ 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.

Patsy Riley’sDill / Cheddar Biscuits

Pie Crust2 cups graham crackers, crushed1 stick margarine melted¼ cup sugarFilling2 cups powdered sugar1 stick margarine1 egg¼ teaspoon salt¼ teaspoon vanilla1 cup heavy cream1 cup drained crushed pineapple½ 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 chicken2 cups of flour1 tsp. salt2 tsp. pepper2 tsp. garlic powder2 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 ChickenPie Crust2 cups graham crackers crushed1 stick of margarine melted¼ cup sugarFilling2 cups powdered sugar1 stick margarine1egg¼ teaspoon salt¼ teaspoon vanilla1cup heavy cream1 cup drained crushed pineapple½ 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

MEATBALLS1 pound / ground pork1 pound / ground beef

½ teaspoon ground cumin2 garlic cloves, finely chopped

3 eggs¼ cup breadcrumbs

salt and pepper to tasteCHIPOTLE SAUCE

6 chipotle chilies, pickled or in marinade

6 medium tomatoes, roasted and peeled

2 cups chicken broth2 garlic cloves

½ tablespoon ground cumin1 tablespoon dried oregano

2 tablespoons oilsalt 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 TenderloinSubmitted 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.

Ingredients:1 whole beef tenderloin (about 5 lb) trimmed

1 tablespoon olive oil1 teaspoon salt

1 teaspoon ground black pepper3 cloves garlic, finely choppedRosemary sprigs (for garnish)

1 tablespoon finely chopped fresh flat leaf Italian parsley10 sliced Portobello mushrooms

3 tablespoons unsalted butter½ cup dry red wine or beef broth

1 cup roasted garlic & onion broth sauce½ 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 butter1 cup flourPinch Salt2 teaspoons baking powder1 cup sugar1 cup milk ( do not use skin milk)4 cups o f peaches sliced1 cup sugar

2 cups sifted flour2 teaspoons baking powder¾ teaspoon salt½ teaspoon baking soda1 cup Hawaiian sugar cane½ cup shortening2 eggs1 cup mashed bananas1 teaspoon lemon juice1 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.

Hawaii’s Ono Banana Bread

4 pound loin of boneless pork1 tablespoon of flour1 teaspoon of dried sage½ teaspoon of salt¼ teaspoon black pepper

GLAZE¼ cup honey3 tablespoons cider vinegar2 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 LoinsIngredients

4 to 6 pound dressed salmon (fresh or frozen)1 ½ Tablespoons salt2 tablespoons

Ingredients for stuffing¾ cup chopped celery½ cup chopped onion¼ cup fat melted1 teaspoon salt½ cup sour cream¼ cup lemon peeled and diced1 tablespoon rind grated1 teaspoon paprika1 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 popcorn1 cup unsalted peanuts¾ cup brown sugar¼ cup light corn syrup½ teaspoon salt1 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 CornThe 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 butter½ pound unsweetened chocolate6 eggs3 cups sugar1and ½ cups flour3 teaspoons vanilla1 cup pecans

Melt chocolate with butterBeat eggs and add sugar. The add melted chocolate and butter, flour, vanilla, and nuts.Bake at 35 degrees for 25 minutes.

Brownie Recipe

Cake1 cup sifted cocoa2 cups of boiling water Mix well and cool completely2 cups sifted flour2 tsp. baking soda¾ tsp. salt½ tsp. baking powder1cup butter, softened21/2 cups sugar4 eggs11/2 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.

Filling1 cup butter1 cup powdered sugar1/2cup sifted cocoa2 eggs

Beat all ingredients together until light and smooth, fill between cake layers when cooled.

Frosting2 cups heavy cream¾ cup sifted powdered sugar1 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 baconCube of butter (1/2 cup)1cup milk2 tablespoons wine vinegarFavorite pasta2eggs, whipped1/3 cup freshly grated Parmesan or Romano cheeseSalt and pepper to taste

5 # crayfish tailsVegetables:

  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 oil5 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 bagsSalt (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 sliced3 jars button mushrooms drained

3 cans artichoke hearts quartered and drained1 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 BarbourFirst 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 thickapprox.1 poundHerb Mustard2 teaspoons water2 large cloves, garlic crushed2 tablespoon Dijon style mustard1 teaspoon dried basil leaves½ teaspoon pepper½ dried thyme leaves

1 1/2 pounds ground beef sauce¼ cup lemon juice ½ cup ketchup1 egg ½ cup brown sugar4 slices bread 1 teaspoon dry mustard¼ cup chopped onions ¼ teaspoon cloves2 teaspoon seasoned salt 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.

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. flour1 c. granulated sugar 2 c. old fashioned oats1 c. dark brown sugar 1 tsp. baking soda½ teaspoon salt 1 tsp. cinnamon2 eggs 8 oz. chocolate chips2 tsp. vanilla extract 6 oz. dried cherries1 tsp. almond extract1 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 10-12 minutes or until golden brown around edges. 350 degrees.

1 pound fresh lump crab meat2 tbsp. Mayonnaise2 tsp Old Bay Seasoning½ tsp. prepared yellow mustard2 tsp parsley flakes1 egg, beaten2slices 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 Oil3 large onions, chopped fine Olive Oil4 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 Garlic1/8 tsp. Garlic Salt

1/2 C. Italian Style Bread Crumbs1 tsp. Oregano Leaves

1 Tbsp. Melted Butter (cool)2 Tbsp. Finely Grated Parmesan Cheese1 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 mixtureinside mushroom cavity and slightly mound clam mixture. You

should be able to stuff between 8 - 12 mushrooms depending on thesize 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 andsprinkle freshly grated mozzarella cheese on top and pop back in

oven just so the cheese melts slightly, garnish with freshlydiced parsley

Pie Crust4 pounds beef chuck, cut into 11/2 inch cubes1 bunch celery, cut into 1 inch pieces1 ½ pound whole baby carrots, peeled2 pounds small whole potatoes, peeledOne 15 ounce can stewed tomatoes1 quart beef stock1 cup pearl onions1 cup peas, frozen½ cup oil¾ cup flourSalt and pepper3 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 gelatin¼ cup cold water4 eggs, separated1 3/4 cups sugar, divided1 tablespoon lemon rind¾ cup fresh lemon juice1/8 teaspoon salt1 ( 9 inch) graham crackers pie crustWhipping cream (optional)Lemon slices (optional)

.

Tart Lemon Chiffon Pie

Soften gelatin in cold water – set asideBeat 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 cubes1 chopped onion1 minced clove of garlic1 cup of red Chile sauce½ teaspoon oreganoSalt and pepper to tasteGreen 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.

Red Chile Posole

Ingredients - Pie Crust2 ½ cups unbleached all-purpose flour1 teaspoon salt2 teaspoons sugar1-2 teaspoons cinnamon1 stick unsalted butter, cold and cut into pieces6 tablespoons cold vegetable shortening (put in fridge to cool)6 tablespoons water1. 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 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 - Filling12 large New Hampshire Gravenstein apples½ stick unsalted butter½ cup and 2 tablespoons sugar2 tablespoons cornstarch¾ teaspoon cinnamon1 teaspoon grated lemon zest1 teaspoon vanilla extract1.Core, Halve and peel apples.2.Combine with ½ stick melted butter, unsalted butter3.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.

1 -12 oz. can frozen orange juice concentrate1 -12 oz. can frozen lemonade juice concentrate1 -12 oz. can frozen limeade juice concentrate1 -6 oz. can frozen pineapple juice concentrate1 -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 flour 4 eggs2 cups sugar 2 teaspoons salt2 teaspoons baking soda 1 cup cooking oil2 teaspoons cinnamon 4 cups grated carrots½ 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 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.

Carrot Cake

Cream Cheese Frosting4 tablespoons soften butter or margarineTwo 3 ounce packages soften cream cheese4 1/3 cups powdered sugar2 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 applesauce2 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, www.twinvalleymills.com

Pare and cut or slice 6 to 8 carrots and cook until tender. Save liquid.

Combine:2 Tbsp. horseradish ¼ cup carrot liquid2 tsp. grated onion ½ tsp. salt1 tsp. pepper ½ cup mayonnaise

(May use ¼ c. plain yogurt and ¼ cup mayo)

Pour over carrots.

Combine:¼ cup bread crumbs1 tsp. melted butterDash of paprika

Sprinkle over top of carrots. Bake at 375 degrees for 15 -20 minutes

Zesty Carrots

3 cups Frito Brand Corn Chips1 large onion1can (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 juice5 T. sugar 5 egg whites1 1/2 t. grated orange peel 1/4 t. cream of tartar1 T. water 2 T. Chambord2 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.

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 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 taste1 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 Crust2 ½ cups chicken pieces1 cup chopped onion11/2 pounds smoked sausage1 teaspoon black pepper2 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.

Sauce6 ounce can tomato paste1 quart tomato sauce½ medium onion3 cups water1 ½ teaspoon leaf oregano1/8 teaspoon marjoram¼ teaspoon salt1/8 teaspoon pepper2 tablespoons sugarDash garlic salt¼ teaspoon sweet basil1 teaspoon oil

Meatballs1 ½ pound hamburger2 tablespoons Parmesan cheese1 tablespoon salt1/8 teaspoon pepper2 eggsDash of garlic salt5 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 Perry’s favorite recipe growing up in the Haskell area and is still his favorite dessert

½ c. sugar 1 tsp. vanilla¼ tsp salt ¾ cup coconut2 T. cornstarch Baked pie shell¾ T. flour Two egg white meringue21/4 cups milk2 large egg yolks¾ T. butter

Aunt Gene’s Coconut PieGrandma’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)

½ cup (1 stick) unsalted butter4oz. Unsweetened chocolate¼ teaspoon salt3 cups sugar1 2/3 cups evaporated milk1 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 beef1 can of tomato paste (6 ounce)1 tablespoon dried minced onions1 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 bacon1 cup Miracle Whip Salad Dressing1 cup of sugar1 tablespoon of vinegar2 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 oil1/3 cup sugar 1 tablespoon vinegar1/2teaspoon salt 1 teaspoon vanilla1, 8 oz. package of chocolate chips 1 teaspoon soda1 cup sugar Finely chopped walnuts 11/2 cups sifted flour¼ 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 30-35 minutes at 325 degrees. YUMMY!

This freezes very well

Nana’s 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 sliced1 tablespoon lemon juice1/3 cup flour¼ cup margarine or butter1 cup oatmeal½ teaspoon salt1 teaspoon cinnamon½ 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 Ham1 pound of fully cooked ham slice:1/2 inch thick5 cups thinly sliced potatoes1 can (10 ½ ounce) cream of mushroom soup or cream of celery soup¼ cup milk½ cup chopped onions¼ cup milk½ cup chopped green bell pepperDash pepper2 tablespoons butter1 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 sugar1 teaspoon baking soda2 ¼ cups flour1 teaspoon vanilla2 eggs¾ cups packed brown sugar2cups (12 oz.) semi sweet chocolate chips1 cup chopped walnuts

.

Mom Kind’s 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 flour1 cup quick Quaker oats¾ cup brown sugar½ teaspoon baking soda¼ teaspoon salt¾ cup melted butter1cup semi sweet chocolate chips¾ cup caramel ice cream topping1 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 15-20 minutes, until golden brown. Chill slightly for easy cutting.

1 bunch leaf lettuce2 cucumbers4 large tomatoes1 small sweet onion1 Red bell pepper1 Yellow bell pepperGarnishGreek Black OlivesFeta CheeseDressing1 part redwing vinegar1 part olive oilCrushed garlicSalt and pepper to taste2 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 GovernorI 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