Alaska
SALMON DIP made by Stacey
1 (15 1/2 oz) can pink salmon, drained well
8 oz. cream cheese, softened
1 Tbsp. lemon juice
2 Tbsp. onion, finely chopped
1 Tbsp. horseradish
1 tsp. liquid smoke
Drain salmon very well. Bones and skin may be used if desired. Using fork combine salmon, cream cheese, lemon juice, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability. Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.
Hawaii
Hawaiian Meatballs made by Lois
1 1/2 pounds ground beef
2 eggs
4 Tbsp. cornstarch
1 onion, minced
1/4 tsp. pepper
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. garlic powder or minced garlic
2 Tbsp. salad oil
1 1/4 cups pineapple juice
1 Tbsp. soy sauce
e Tbsp. vinegar
1/3 cup water
1/2 cup brown sugar
2 cups fresh pineapple and papaya chunks
2 green peppers, cut bite-size
Blend together the beef, eggs, t tsp. of the cornstarch, onion, pepper, nutmeg, salt and garlic. Form into 1 inch balls.
Heat oil in skillet and brown the meatballs on all sides.
In a large saucepan add the remaining cornstarch, soy sauce, vinegar, water, and brown sugar and pineapple juice. Cook until thickened; stirring constantly. Add meatballs, fruit, and peppers. Cook for 5 minutes or until fruit is well heated. Yields 4 to 6 servings.
Louisiana
Crock Pot Jambalaya made by Stacey
12 oz. skinless chicken breasts, cut into 1 inch cubes
2 celery stalks, chopped
1 can diced tomatoes (14.5 oz.)
1/2 cup chicken stock
2 tsp. fresh chopped thyme
1 Tbsp. fresh chopped basil
1 Tbsp. Tabasco
1 pound, peeled and deveined shrimp
3/4 lb. andouille sausage
1 yellow onion chopped
3 cloves minced garlic
1/3 cup tomato paste
1 Tbsp. dried parsley
1/2 Tbsp. oregano
1/2 Tbsp. salt
Place all ingredients in a crock pot (except for the shrimp) and cook on high for 4 hours. Add the shrimp and cook an additional 30 minutes. Serve over rice or combine with enough rice for desired consistency.
Indiana
Corn Soup made by Diane
10 ears sweet corn
2 medium onions
1 Tbsp. vegetable oil, olive oil, or butter
1 tsp. salt plus more to taste
1 medium potato
4 cups water or broth
Optional garnishes - roasted chile, chopped cilantro, diced avocado, diced tomato
Using a large hole grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape the remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree. Chop the onions. In a large pot heat oil or butter over medium heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes. Meanwhile, peel and chop the potato. Add potato and water or broth to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes. Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns.) Add salt to taste. Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor. You will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a jump in the corny flavor. Garnish with roasted chile, avocado, tomato, or cilantro if desired. Makes 4-6 servings.
New Mexico
New Jersey
Hoagies made by Lori
Sauce:
1/4 cup paprika
1 cup oil
1/4 cup vinegar
1 Tbsp. sugar
1/4 Tbsp. dry mustard
Mix all together until smooth.
Layer Ham, provolone, cappacola, and salami on sub bread. Add lettuce, tomato, and onion slices on top. Right before serving add the sauce and serve.
Ohio (Northwest Ohio)
Shredded Chicken Sandwiches made by Andrea
4 pounds cooked and shredded chicken - I used breasts but you can also add dark meat
1 - 1/2 cans cream of chicken soup
10-15 saltines, crushed
left over broth from cooking the chicken
Add the soup to the shredded chicken and add enough broth to make it just slightly soupy but not runny. Add the crushed saltines until it is a good consistency to put into a bun.
Note: These sandwiches were served at almost every restaurant where I grew up in Tiffin, Ohio. They are a staple at all parties also.
Minnesota
Minnesota Wild Rice and Pork Sausage Casserole made by Judi
1 cup wild rice (I used 2 packages of Uncle Ben's in the pouch)
1 cup chopped celery
1 medium onion, diced
1 lb. pork sausage (I used Jimmy Dean)
salt and pepper to taste
1 cup water (See below)
1 can cream of mushroom soup
I added approximately 1/4 cup chopped red pepper
Prepare rice. Boil vegetables in water and save 1 cup of the water.
Brown sausage and crumble. Mix all together and bake at 325 degrees for approximately 1 1/2 hrs.
Pennsylvania
Pennsylvania Dutch Green Beans made by Judi
16 oz. can green beans (you can use fresh if you par boil them)
3 strips of bacon - cooked and crumbled
1 small onion - sliced or chopped
2 tsp. cornstarch
3/4 tsp. salt (I use less)
1/4 tsp. dry mustard
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 hard boiled egg - chopped or sliced
Fry bacon and crumble. Drain but reserve 1 Tbsp. bacon grease. Brown onion in bacon drippings. Stir in cornstarch, salt and dry mustard. Drain beans reserving 1/2 cup liquid. Stir liquid into a skillet and cook stirring until mixture boils and thickens. Blend in brown sugar and vinegar. Add green beans until warm and coated with sauce. Garnish with bacon and egg.
Ohio (Cincinnati)
SKYLINE CHILI made by Diane
3 lbs. lean hamburger, don't brown, chop up
2 quarts water
2 large onions, chopped
2 (16 oz) kidney beans
29 oz. can tomato sauce
1/2 tsp. allspice
1/2 tsp. garlic powder
1/2 tsp. ground cloves
4 Tbsp. chili powder or more
2 Tbsp. vinegar
2 tsp. cinnamon
2 tsp. Worcestershire sauce
1/2 oz. unsweetened baking chocolate squares
1 1/2 tsp. salt
4 drops Tabasco sauce
In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese. Makes 6 pints.
New York
New York Style Cheesecake made by Lori
Cheesecake:
4 8 oz. Philly cream cheese
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup sour cream
Crust:
2 cups crushed graham crackers
3 Tbsp. sugar
1/2 cup melted butter
Topping:
1 cup sour cream
1/4 cup sugar
Mix filling in a bowl and beat until smooth. Make crust and press into a spring form pan. Add the filling and bake for 45 minutes at 350 degrees. Mix the topping ingredients together and put on top of the cheesecake when you remove it from the oven. It will make a nice glassy shiny appearance. Bake for 10 more minutes.
Michigan
Cherry Chip Cookies made by Susie
Buy a quality premade chocolate chip cookie dough. This one came from Whole Foods and is made by Immaculate Baking Company. Chop up dried cherries and add to the mix. Bake as per package directions.
Florida
Key Lime Cupcakes made by Judi
Cupcakes:
1 lemon cake mix
1 3/4 oz. package lime jello
3/4 cup water
1/3 cup key lime juice
1/3 cup vegetable oil
3 eggs
2 drops green food color (optional)
Glaze:
1 cup powdered sugar
2 1/2 Tbsp. lime juice
Frosting:
1 package softened cream cheese
1/4 cup soft butter
1 tsp. vanilla
3/12 cup powdered sugar
Garnishes:
graham cracker crumbs
grated lime peel
coconut
Mix and beat together the ingredients and put into cupcake liners. Makes approximately 18-20 cupcakes. Bake at 350 degrees for 17-22 minutes. Prepare the glaze by mixing together and then poke holes in the cupcakes and drizzle over the top. Mix the frosting ingredients together and when cupcakes are cool spread on the top. Garnish if desired.
Ohio
Buckeyes made by Andrea
1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups chocolate chips
1 Tbsp. shortening
GO BUCKS!
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