Recipes of ALL the USA States

Ladysmith, BC(Zone 8a)

Someone sent me (I live in Canada) Recipes of ALL the USA states from Alabama Chocolate Pecan Jumbo Christmas Fudge Pie to Wyoming Sheepherder Chili. There are too many to post here but if anyone would like me to post their State I would be happy to do it.

Rapid City, SD(Zone 5b)

Now that sounds fun - what have they got for SD? I'm not a native, but I was wondering what kind of beef dish it is and how many potatoes go in, lol!

Muncy, PA(Zone 5a)

What do they have for Pennsylvania? Can't even begin to think what it might be? Thanks.

Ladysmith, BC(Zone 8a)

OK here goes, for all those who live in Kentucky, South Dakota and Pennsylvania:

Kentucky Bourbon Brown Sugar Pound Cake

3 c all-purpose flour
3/4 t salt
1/2 t baking powder
1/2 t baking soda
3/4 c milk
2 t vanilla extract
6 T bourbon
1-1/2 c packed dark brown sugar
1/2 c plus 1/3 cup sugar
1 c butter (2 sticks), softened
5 eggs
2 T orange juice
Strawberries and blueberries for garnish

Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan. In medium bowl, combine flour, salt, baking powder, and baking soda. Combine milk, vanilla, and 4 tablespoons bourbon. In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until free of lumps. Add butter and beat at high speed until light and creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Pour batter into pan. Bake 1 hour and 20 minutes or until cake springs back when lightly touched with finger and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan. In small bowl, combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons bourbon; brush mixture all over warm cake. Cool cake completely. Garnish with berries if you like.

South Dakota Sunflower Seed Cookies

1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350 degrees F (175 degrees C). Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well. Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned. Makes 2 -3 dozen.

Pennsylvania Dutch Sour Cream Cabbage

1 medium head cabbage, shredded
1/2 cup oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups white sugar
2 tablespoons all-purpose flour
1 pint sour cream
2 cups distilled white vinegar

Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes. Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached. Makes 8 to 12 servings.

Williamsburg, VA(Zone 7a)

What a swell idea! What's cooking for Louisiana? I,m here in Virginia, but from La. Thanks

Rapid City, SD(Zone 5b)

Oh fun! Thanks gardendragon! Now I feel so guilty for stereotyping SD, blush ;)

Ladysmith, BC(Zone 8a)

Sayre, For Louisiana, What else but Red Beans & Rice? Virginia's sounds delicious.

Louisiana Red Beans and Rice

1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
Dash of ground cayenne pepper, or to taste
1 package smoked sausage, cut in 1/4-inch thick slices

Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice. Serves 6.

Virginia Strawberry Treat

1 pound butter, softened
2 1/2 cups sugar
1 quart strawberries, hulled and quartered
1 cup chopped pecans, toasted*
3 egg whites, beaten until stiff
1 (12-ounce) box vanilla wafers, crushed

Cream butter and sugar. Fold in strawberries, nuts, and beaten egg whites. Line a 13 x 9 x 2-inch glass baking or serving dish with one-third of wafer crumbs. Spoon on a layer of half the berry mixture, add another one-third of the crumbs, the remaining berry mixture, and the last third of the crumbs. Chill several hours or overnight. To serve, cut into squares. Makes 15 to 18 servings. *To toast pecans, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until pecans are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast, stirring constantly, until lightly browned. Be careful not to burn nuts.

Rockford, IL(Zone 4a)

Wow! The recipies above sound GREAT (especially Kentucky's)!!!! What do they have for Illinois?
Thanks! Kathy

(Zone 5a)

Hi Gardendragon, if you still feel like typing, LOL, how about one for West Virginia? Thanks, Lana

Ladysmith, BC(Zone 8a)

Kathy & Lana Here they are. We will finally get all the States listed!! I am more than happy to give them out as don't have to type them, just copy & paste.

I am not sure how 'faithfull' the recipes are to your state, but Louisanna's Red Beans & Rice I have seen Emeril making on the TV.

Illinois Apple Pie

Crisco Crust:
2 c All-purpose flour
1/4 ts Salt
1 c Crisco shortening
1/2 c Ice water
1/4 c Milk
1/4 c White sugar

Apple Filling:
6 c Tart apples, peeled and thinly sliced
1/2 c White sugar
1/2 c Brown sugar
1 ts Cinnamon
2 tb Lemon juice
1/4 ts Salt
1/4 ts Nutmeg
1 tb Butter

Preheat oven to 450 degrees. For crust, combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform. Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts. On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate. Gently, ease dough into pie plate, being careful not to stretch dough. Trim edge even with pie plate. For apple filling: Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell. Use remaining half of dough to roll top crust, as instructed for bottom crust. Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust; flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk; sprinkle with white sugar. Bake @ 450 degrees for 20 minutes. Reduce heat to 350 degrees; bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .

West Virginia Spoon Bread

2 eggs
1 can (8 oz.) cream style corn
1 can (8 oz.) whole kernel corn
1 cup sour cream
1/2 cup melted butter
1 box (8 oz.) corn muffin mix, Jiffy, etc.

Combine all ingredients and season to taste. Pour into a 6 x 10 inch greased pan or casserole. Bake 35 minutes at 350 F. Variations: Add schredded cheese to the top in the last 5 minutes of baking, or add diced pimiento and/or green onion slices before baking. May be "spooned" as a side dish or cut and served like corn bread.

Williamsburg, VA(Zone 7a)

Thank you Gardendragon! How about CONCH STEW? Would love to make it. Emeril is great and the Virginia Strawberry Treat sounds like something I will fix for Easter when the crowd comes over. I tease them that they only love me for my cooking and only visit for a 'care package'. But I love it!

Lake Toxaway, NC(Zone 7a)

This is a great thread gardendragon. I hope you can persevere through the states. In North Carolina, Barbecue stands out. We have 3 kinds that are commonly used. One is tomato based like Texas'. One is vinegar and pepper based and one is mustard based (around the Pee Dee River area). What recipe was given for NC?

Ladysmith, BC(Zone 8a)

Woodspirit1, Yup NC came up Barbecue.

North Carolina Chopped Barbecued Pork

1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.

Crestview, FL(Zone 7b)

Removed by member request

Kennedy, NY(Zone 4a)

How about NY? I'm guessing apples, or some type of fruit!

southeast, NE

Gardendragon, How about Nebraska?

Williamsburg, VA(Zone 7a)

Gardedragon, what do you have for Conch?

Ladysmith, BC(Zone 8a)

Nope MuzMunchken notkeylime pie...or conch. Only recipe I have that gives the calories per serving. Must be for all the slim beautiful people in Florida?!

Florida (South) Tropical Poundcake

It's an extra-moist poundcake loaded with tropical fruit.
Tropical Poundcake:
3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
41/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice, drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped

Crunchy Topping:
1 cup dried plantain chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans

Preheat oven to 325 degrees. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden. In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
To make topping: In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice. Makes 10 to 12 servings.
Per serving: 618 calories, 8 grams protein, 26 grams fat, 92 grams carbohydrates, 99 milligrams cholesterol, 412 milligrams sodium, 38 percent calories from fat.

Ladysmith, BC(Zone 8a)

Nepthys, What else but New York Cheesecake? Even I in Canada have heard of your famous cheesecake.

New York Cheesecake

1 c Flour; sifted
1/4 c Sugar
1 ts Lemon peel; finely grated
1 ts Orange peel; finely grated
1/2 c Butter
Egg yolk
1/4 ts Vanilla

2-1/2 lb Cream cheese
1-3/4 c Sugar
3 tb Flour
1-1/2 ts Lemon Peel; finely grated
1-1/2 ts Orange Peel; finely grated
1/4 ts Vanilla
5 Eggs
2 Egg yolks
1/4 c Cream

Combine flour and sugar, peels in large bowl. Cut in butter until texture of coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at least 1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut out a 9 in circle; refrigerate the trimmings. Place the circle of dough over the bottom of a greased 9 in springform pan. Bake until golden, about 20 minutes. Let cool. Filling: Beat cream cheese with the sugar, flour, lemon and orange peel and vanilla with an electric mixer. Add eggs and yolks, one at a time, beating thoroughly after each addition. Stir in the cream. Increase oven temp to 550F. Grease sides of springform pan. Roll out the reserved pastry trimmings and cut into strips 2 in. wide. Pat into place against the sides of
the pan, pressing an edge into the bottom crust. Fill immediately with the cream cheese mix. Bake 12 minutes. Reduce temp to 200F; bake 1 hour. Let cake cool on wire rack. Refrigerate for at least 2 hours before serving.

Ladysmith, BC(Zone 8a)

Nebraska_Jewel, Herewith for your state. Sounds like an easy supper dish.

Nebraska Sausage Casserole

1 pound bulk sausage, cooked and drained
1 onion, cooked with the sausage
3 stalks of celery, diced
7 oz macaroni, cooked and drained
1 can celery soup
╝ tsp butter flavoring
Salt and pepper to taste
Bread crumbs
Shredded cheddar cheese

Combine all ingredients except the last two. Sprinkle bread crumbs and cheese on top. Heat through in oven or on top of the stove.

Ladysmith, BC(Zone 8a)

Sayre, Don't have a conch recipe, thought it might be Hawaii, but not. What states have Conch? Thought it was a Jamacian ingredient? What do I know?

Kennedy, NY(Zone 4a)

Hehehe... oh yeah, the cheesecake... maybe because I avoid the stuff like the plague, I didn't think of it. Me and cheesecake get along TOO well. :)

Valinda, CA(Zone 10a)

This is originally an old Czech recipe although since learning it from my mother I have made changes. I grew up in Nebraska but now live in California.

Apple Strudel

1 cup milk
1/3 stick butter
Bring to a boil

2 eggs beaten
Pour milk, butter mixture over eggs while beating eggs

Add flour, approx. 2-1/2 cups, while working with the back of a wooden spoon until just firm enough to handle (dough should be as soft as possible)

Divide in two and place in buttered bowls.
Cover with plastic film (better than the moist towel that was used in the past)

Rest for 20-30 minutes in a warm place or over warm water (dough must be kept warm!)

Stretch on a floured cloth (as thin as possible) 2-1/2 or 3 foot diameter

I sometimes cheat and use a rolling pin.

Cover with
sliced apples, 4-5 apples
or sliced peaches or nectarines, 6 or so
or 8 0z. fresh cranberries and 2 or 3 apples, sliced GOOD!!!
Dot with butter

Sprinkle with some or all of the following.
sugar, less sugar with peaches, more with cranberries
flour, more flour with cranberries, even more with peaches

Lift sides of cloth to flip edges in 1 to 1-1/2 inch
(This from a German cookbook it makes the roll much more full without the hard thin ends)

Roll and placed on pan
Sprinkle sugar on top

Bake at 450 degrees for 15 minutes
Rub some butter on the surface to keep it soft and continue baking at 400 degrees for 45 more minutes In my oven 350 is better)

Ladysmith, BC(Zone 8a)

George, I thought Apple Strudle was Austrian or German.

Maybe every European nation has their version of Apple Strudle. Delicious!! Lots of work to make the dough though.

Murfreesboro, TN(Zone 7a)

Gardendragon, there are a lot of German, Czech and Polish folks in Nebraska, so a lot of the cooking is from the old country - strudels, kolache, and my all-time favorite: runzas (a beef, cabbage, onion, carrot mixture folded into a bread pocket - to die for!)

George, what part of Nebraska did you grown up in? I spent my first 10 years in SE Nebraska, in a small town south of Beatrice. My parents moved back to Nebraska a few years ago, and have completely renovated my grandparents' home, so we make it back a few times a year....

southeast, NE

Yes - runzas are a true Nebraska recipe. I've included the recipe. I've also included a little summary on the Runza restaurants. When I visit friends who have moved from Nebr to New Mexico, I take a batch of runzas to them.

Bread dough (2 loaves)
1 lb Hamburger
1/2 Head cabbage (chopped)
1/2 Medium onion (chopped)
Salt and pepper to taste

Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe. While dough thaws, make the filling.
Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down. Salt and pepper to taste (1 tsp pepper recommended).
Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown. Call Nebraska natives not in attendance and gloat (taunting not advised).

History of Runza« Restaurants
The Runza« Sandwich has German-Russian roots stretching back to the 18th century. The unique blend of fresh ground beef, cabbage, onions and special spices baked inside homemade bread was passed down from one generation to the next, eventually finding its way to America. It made its commercial debut in Lincoln, Nebraska, when Sarah "Sally" Everett and her brother, Alex Brening, opened the first Runza« Drive-Inn in 1949.
Although Sarah and Alex have passed away, Runza« Sandwiches are still being made from their mother's original recipe. The trade name and trademark rights to Runza« Restaurants now belong to Sarah's son, Donald R. Everett, who opened his first Runza« Restaurant in 1966. Under his direction, Runza« Restaurants has grown into a regional chain of Over 60 restaurants in Nebraska, Iowa, South Dakota, Kansas and Colorado.

Murfreesboro, TN(Zone 7a)

Thanks, Nebraska_Jewel! My mom always made hers (and now I do, too) with some shredded carrots, too. I thought that's the way they were "supposed" to be until I read your recipe - I guess it was probably her way of sneaking some carrots into our diets! I've also been known to add a slice of American cheese to mine, although it's probably way out of bounds for a true Runza.

For those who haven't tried these, another selling point (besides their wonderful taste fresh out of the oven!) is that they freeze pretty well if well wrapped/bagged. I continue my mom's tradition of keeping frozen runzas on hand to reheat for quick snacks/meals.

southeast, NE

go_vols - sometimes I use the prepackaged shredded cabbage which contains the carrots. I like the carrots but my dh grumbled the last time I made them. The Runza restaurants now several varieties (cheeze, Italian, etc.)

We have some friends who started investing in the Runzas about 10 years ago - wish we would have done that!

Claremont, CA

How about California? Did we get Guacamole?

Valinda, CA(Zone 10a)

Go_Vols I grew up on a farm between Clarkson, Howells, Schuyler, about 80 miles west of Omaha. My mother grew up near Dodge. She was a wonderful gardener (both vegetables and flowers), she canned and then later froze huge amounts of food and was a great cook.

BUT, I have never heard of Runza before.

southeast, NE

Hey George - you were raised in the "bohemian alps". I was raised near West Point. My sister and her husband farm near Dodge. (Small world!)

Ladysmith, BC(Zone 8a)

Peter, here it is (pretty lame for California I consider)

California Dip

1envelope Lipton Recipe Secretes Onion Soup
1 container 16 oz regular or light sour cream

Blend all ingredients; chill at least 2 hours. Serve with your favorite dippers. For a creamier dip, add more sour cream.

Ladysmith, BC(Zone 8a)

go_vols & Nebraska_jewel, Your Runza's sound like the English equivelent as Cornish Pasties. Cornish pasties are made with beef chunks, onions, potatoes & yellow turnips. These were the staple lunch/dinner of the Cornish miners. They are great hot or cold

Cornish Pasty
Makes 16 - six inch pasties
1 Tbsp butter softened

Pre heat oven to 400. Using a pastry brush, coat a large baking sheet with the 1 Tbsp softened butter, set aside.

4 cups all purpose flour
1/8 tsp salt
1 1/2 cups lard (3/4 lb) chilled & cut into 1/4" bits
8 - 10 tablespoons ice water

In a large chilled bowl, combine the flour, salt & lard. Working quickly rub the flour & fat together with your fingerips till it looks like coarse meal. Pour the 8 tablespoons of ice water all at once, toss together, then gather the dough into a ball. If the dough crumbles add up to 2 Tbsp of water, 1 teaspoonful at at time, till particles adher. Dust the pastry with a little flour & wrap in wax paper. Refrigerate for at least 1 hour. On a lightly floured surface, roll the dough into a circle about 1/4 inch thick. WIth a pastry wheel or sharp knife, cut the dough into 6" rounds using a small plate or pot lid as a guide. Gather the scraps together into a ball, roll out again & cut into 6" rounds as before.

1 cup coarsly chopped white or yellow turnips
2 cups finely diced lean boneless beef, preferably top round
1 cup coarsely chopped onions
2 cups finely dice potatoes
1 cup diced carrots (my mothers addition)
1 1/2 tsp salt
1 teaspoon freshly ground black pepper (these have to be highly seasoned with pepper)
1 egg, lightly beaten with 1 Tbsp water

With a large spoon, toss the turnips, beef, onions, potatoes (carrots if using) salt & pepper together. Place about 1/4 cup of the mixture in the center of each pastry round. Moisten the edges of the rounds with a pastry brush dipped in cold water, then fold the rounds in half to enclose the filling completely. Press the seams together firmly & crimp them with your fingers or the tines of a fork. Place the pasties on the prepared baking sheet, & cut two slits about 1" long on the top of each. Brush lightly with the beaten egg/water mixture and bake in the middle of the oven for 15 minutes. Reduce the heat to 350 and bake for 30 minutes, or until the pasties are golden brown. Serve hot or at room temperature.

This message was edited Wednesday, Apr 4th 11:52 PM

Tilton, NH(Zone 4a)

OK, I'm really curious what New Hampshire's is. Probably pot roast!


Ladysmith, BC(Zone 8a)

Cedar: here it is and nope it is not meat & 3 vegs!

New Hampshire Maple Syrup Pie

1 c Maple Syrup (N.H. prefered)
1 ts Butter
2 Egg whites
Pinch salt
Chopped Nuts
1 c Hot water
3 tb Cornstarch
2 Egg yolks
1 tb Maple syrup

Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook until thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nuts if desired to top.

Ok, how about Minnesota? Bet it's wild rice hot dish.

Silver Springs, NV(Zone 6b)

What recipe for NV?

Cedar Rapids, IA

Thanks GardenDragon for such a fun thread. I am really enjoying reading all the posts.

What does your list have for Iowa? Pork and corn are big ag sellers -- Iowa has the absolute best sweet corn. We have many Indian and European settlements, so I won't be surprised by any recipe that was selected.

Ladysmith, BC(Zone 8a)

Here they are Iowa, MN & NV.

Iowa Corn Casserole

1 lb Bacon, diced
2 c Bread crumbs
1/4 c Minced onion
2 can Cream style corn (16.5 oz. ea.)

In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through. Yield: 6-8 servings. (No mention of green pepper in the ingredients>? Must have been left off?)

Minnesota Munchers

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire racks. Makes 4 dozen

Nevada Annie's Champion Chili

Dice & Saute:
3 medium Onions
2 medium Green peppers
1 large Stalk celery
2 Cloves garlic
1 small Jalapeno pepper; seeded, fresh

8 pounds Lean ground chuck
7 ounces Green chilies -- diced
28 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
6 ounces Chili powder
2 tablespoons Cumin
Tabasco sauce to taste
12 ounces Beer -- divided

Dice and saute the first five ingredients. Add the meat and brown it. Add the remaining ingredients. Add water, just to cover the top of the mixture. Cook about 3 hours on low heat, stirring often. Serves 24.

This message was edited Wednesday, Apr 25th 9:26 PM

Cedar Rapids, IA

Thanks GardenDragon! That is one way I haven't had corn. I have made a similar dish with whole kernal corn but never with the bread crumbs. I will have to try this recipe.

I promise to let you know how it tastes.

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