Ricette dai 50 Stati USA
1. ALABAMA Chocolate Pecan Jumbo Christmas Fudge Pie

1-1/4 c Chocolate wafer crumbs
1/3 c Butter; melted
1/2 c Butter; softened
3/4 c Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
2 ts Coffee, instant
1 ts Vanilla extract
1/2 c Flour
1 c Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with ste
Mint sprigs

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time,
beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.

2 tbsp. Dijon-style mustard
2 tbsp. melted butter
4 tsp. honey
¼ cup fresh bread crumbs
¼ cup finely chopped pecans or walnuts
2 tsp. chopped parsley
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
salt & black pepper
lemon wedges

Mix together mustard, butter and honey in a small bowl; set aside. Mix together bread crumbs, pecans and parsley in a small bowl; set aside. Season each salmon fillet or steak with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet or steak with mustard-honey mixture. Pat top of each fillet or steak with bread crumb mixture. Bake at 400 degrees Fahrenheit for 10 minutes per inch of thickness, measure at
thickest part, or until salmon just flakes when tested with a fork. Serve
with lemon wedges. Makes 4 servings.
3. ARIZONA Desert Chili

2 tb Vegetable oil
3 Garlic cloves -- chopped
2 Onions -- chopped
1 Green bell peppers -- Chopped
3 lb Beef, chopped, not ground
1 ts Ground cumin
1 ts Ground oregano
3 tb Chili powder
10 Tomatoes -- peeled and Chopped
2 Jalapeno peppers -- Optional
1 cn Beer

1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper.
Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete. 6 servings.
4. ARKANSAS Barbeque Sauce

1/2 c water
1/8 c black pepper
3 oz brown sugar
1/8 c red pepper flakes
3 oz Worcestershire sauce
3/4 qt red wine vinegar
3 oz yellow mustard
1/4 qt white wine
1/4 c ketchup
3 oz salt

Bring to a boil and then simmer for about 1/2 hour. Do not cook or store in
aluminum, store in glass.

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.

1/4 lb Butter
1 lb Chicken livers
1 md Onion, chopped
3 Shallots, chopped
1/2 ts Thyme
1/2 ts Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
1/4 c Brandy
1/2 ts Salt
1/8 ts Pepper

In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Yield: 6 servings Colorado Cache Cookbook (1978) >From the
collection of Jim Vorheis.
7. CONNECTICUT Yankee Doodle Noodle Salad

12 ounces ziti rigati macaroni, cooked (about 4 1/4 cups)
2 1-ounce packages turkey jerky, cut into small bite size pieces
1 large red onion, thinly sliced
1 large bunch red radishes, trimmed and sliced
1 cup fresh corn kernels, blanched (or 1 cup canned kernel corn, drained)
2/3 cup Ranch style dressing
1/2 7-ounce package puffed cheese snacks (about 1-1/2 cups)
1/2 6-ounce package sour cream and onion-flavored potato chips (or BBQ)
flavor, slightly crushed. 6 servings.
12 cherry tomatoes, halved or quartered (depending on size)

Toss together cooked macaroni, turkey jerky, onion, radishes and corn. Mix
with 1/2 cup of the ranch dressing. Fold in puffed cheese snacks. Scoop into
an attractive salad bowl or into individual salad bowls. Drizzle with
remaining ranch dressing. Top with potato chips. Garnish with a ring of
cherry tomatoes. Reserve remaining puffed cheese snacks and potato chips.
8. DELAWARE Crab Puffs

Vegetable oil, for frying
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat

Heat cooking oil to 375 degrees. Mix dry ingredients. In separate bowl, beat
the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop
mixture from spoon into hot oil, and fry until delicately browned.
9. South FLORIDA Tropical Poundcake

All the best flavors of South Florida combine to make this festive holiday
treasure. It's an extra-moist poundcake loaded with tropical fruit. Treat
your holiday house guests to a slice of this with their morning coffee and
they'll never want to go home. Or use it to round out a cookie tray or
dessert table.

Tropical Poundcake:

3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
4-1/2 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.

10. GEORGIA Peach Bread

1-1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans

Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach
puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and
stir until blended. Pour into two loaf pans approximately 5- x 9-inches in
size, that have been well greased and floured. Bake at 325 degrees F for 55
minutes to 1 hour. Let bread cool a few minutes before removing from pan.
11. Spareribs HAWAIIan

2-1/2 to 3 lb. meaty pork spareribs (or lamb breast)
Salt and pepper to taste
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. green pepper, cut in 1/2 inch squares
2 Tbsp. margarine or butter or pork fat
1 Tbsp. cornstarch
2-1/2 c. (one No. 2 can) pineapple chunks or tidbits
1/4 c. vinegar
1 Tbsp. soy sauce

Arrange spareribs (or lamb breast) meaty-side up, in shallow pan; salt and
pepper lightly. Roast in fairly hot oven (400 degree) 30 minutes.

Meanwhile, cook chopped onion, celery and green pepper in margarine or pork
fat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained
from pineapple chunks, and cook, stirring until transparent. Add vinegar and
soy sauce. Add pineapple chunks. Pour off fat from roasting pan; pour
pineapple and liquid over meat. Reduce heat to 350 degree, and cook about 45
minutes or until done, basting with liquid in pan. Serves 4 to 6.
12. IDAHO Chicken

3 T Butter or margarine
1/2 c Celery, chopped, with leaves
2 c Milk
2 t Salt
1/2 t Marjoram, dried leaf
4 ea Idaho potatoes
1/2 c Onion, chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken, cooked, cut up

1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1-1/2 teaspoons salt, pepper, marjoram and chicken;
remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with
remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F. oven
1 hour, or until potatoes are tender.
13. ILLINOIS Apple Pie

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

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 .
14. INDIANA Butterscotch Pie

1-1/2 cup brown sugar
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
2 egg yolks
2 cups milk

Melt brown sugar and butter in saucepan. Add rest of ingredients. Cook until
thick in double boiler. Put in baked crust. Top with Meringue.

2 egg whites
pinch salt
2 tablespoons confectioner's sugar
Dash vanilla
15. 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.
SOURCE: Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93
16. KANSAS Omelet

12 Slices thick white toasting bread
6 eggs
1-1/2 c milk
Salt and pepper to taste
1/2 lb Flavorful ham, finely diced
2 c Grated white cheddar cheese

1. Butter a shallow 10 inch baking dish. Remove the crust from the bread
and cut the bread into fourths. 2. In a small bowl, whisk together the eggs
and milk. Add plenty of salt and pepper.
3. Put a third of the bread into the bottom of the baking dish, overlapping
the squares. Add half of the ham, then half of the cheese. Continue
layering in this way, ending with bread.
4. Ladle the egg mixture onto the bread, letting it trickle down the sides of
the pan.
5. Cover the dish tightly with plastic wrap. Refrigerate it overnight or
for as long as 2 days. 6. Set the oven at 400F. Bake the omelet for 50-55
minutes or until it is browned and puffed. Serve at once. 6 servings
17. 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.
18. 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.
19. MAINE Lobster Rolls

This popular Maine sandwich couldn't be easier!

3 ounces of cooked lobster meat for each roll
Choice of dinner rolls

Cut the cooked lobster meat into bite size pieces. Mix with mayonnaise to
desired consistency. Place in dinner roll. Traditional Maine lobster rolls
are often made with fresh hot dog rolls, but any dinner roll will do. Eat as
is, or butter both sides of the roll and grill in a frying pan until golden
20. MARYLAND Crab Cakes

1 lb. fresh backfin crabmeat
1 large egg
1 tbsp. Worcestershire sauce
1 tsp. Old Bay Seasoning, optional
2 tbsps. regular, low-fat, or nonfat mayonnaise
8 saltine crackers, crumbled
vegetable oil for sauteing, optional
Homemade Cocktail Sauce for serving, recipe follows

Carefully remove the cartilage from the crabmeat, keeping the pieces as large
as possible. Blot crabmeat with paper towels. In a medium bowl, mix the egg,
Worcestershire sauce, Old Bay, and mayonnaise until combined. Add crabmeat
and crackers and toss lightly but thoroughly. Shape the mixture into 6 large
crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not
cooking immediately, refrigerate covered. Pour about 1/4 inch of oil into a
large skillet and heat over moderate heat until hot. Add crab cakes or balls
without crowding and saute' on each side until golden, about 2 to 4 minutes
per side. Remove to paper towels to drain. Or, if desired, broil as close to
unit as possible on each side until golden. Serve with Homemade Cocktail
Sauce. Makes 6 main-dish crab cakes or 24 appetizer crab balls.

Homemade Cocktail Sauce:

8 to 10 plum tomatoes about 1 1/4 lbs.)
1 medium onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, minced
1/4 c. balsamic vinegar
1/3 c. red wine vinegar
2 tbsps. sugar
1/4 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
2 tbsps. fresh lemon juice
3 tbsps. tomato paste
1/2 tsp. salt or to taste
1 tbsp. cream-style horseradish

Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and
chop into about 1/4-inch dice. In a medium microwave-safe bowl, stir together
tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire
sauce, lemon juice, tomato paste, and salt. Cover with lid or vented plastic
wrap and microwave for 30 to 40 minutes or until very thick, stirring every
10 minutes. Stir in horseradish. Refrigerate for at least 30 minutes for
flavors to blend. (The sauce may be refrigerated up to 2 weeks.) Serve with
crab cakes, shrimp, or other seafood. Makes 2-1/4 cups.
Marlene Sorosky, award-winning cookbook author (copyright 1992).


1 c Yellow cornmeal
1 c Flour
1 ts Sugar
1/2 ts Salt
4 ts Baking powder
1 ea Egg
1 c Milk
1/2 c Melted shortening

Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg, milk,
and shortening. Stir until blended, do not overbeat. Grease 8-inch square pan
or iron skillet. Heat on top of stove and pour in batter. Bake in the oven 20
to 25 minutes. Serves 8 to 10.
22. MICHIGAN'S Hot Mulled Apple Cider

1/2 Cup Brown Sugar
1 Gallon Michigan Apple Cider
1/2 Teaspoon Salt
4 Cinnamon Sticks
1 Tablespoon Whole Cloves
1 Tablespoon Allspice

Place all spices in a small cheesecloth bag. Drop the bag into a pot
containing all the other mixed ingredients. Heat, using a Corning or Pyrex
pot, and simmer for 20 minutes. Serve in a big mug with a cinnamon stick to
23. MINNESOTA Munchers (Copycat Recipe)

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
24. MISSISSIPPI Cornbread

1 cup buttermilk (or 7 ounces of milk + 1 ounce vinegar or lemon juice, mixed
and left to sit for about 30 minutes until curdled. If you're in a hurry, mix
the milk and vinegar or lemon juice and microwave it for 20-30 seconds on
high power.)
1 large egg
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon baking
powder, else the cornbread will rise too high, then fall)
1-1/2 tablespoons of bacon drippings or vegetable oil
3/4 cup whole kernel corn
1/2-3/4 cup grated sharp cheddar (optional
1-4 finely chopped jalapeno or chile peppers, no seeds (optional)
2 cloves finely minced garlic (optional)

Pour drippings or oil into an 9-inch square baking pan. Heat pan in a 450
degree oven until oil is smoking hot.
While pan is heating, mix dry ingredients and any of the optional ingredients
in medium-sized bowl. Beat egg into buttermilk.
Add liquids to dry mixture, just until blended. Do not overmix! Carefully
remove the smoking pan from oven and pour cornbread batter into pan. If the
oil is properly hot, then the batter will sizzle as it hits the oil. (This
sizzle is what makes a nice, crunchy bottom crust.)
Bake for 15-20 minutes, or until the top crust is golden brown. Cut into
wedges. Serve with butter or margarine.

Note 1: The batter will begin to rise as soon as the liquid and dry
ingredients are mixed, so mix them right before you remove the hot pan from
the oven.
Note 2: If you use a 10" round cast-iron skillet instead of the 9" baking
pan, you should double the recipe without doubling the oil. If you don't
double the recipe for the 10" skillet, your cornbread will be very thin.

25. MISSOURI Barbeque Sauce

2 tb Oil
3/4 c Cider vinegar
1 t Garlic -- finely minced
1/2 ts Sugar
1 tb Chili powder
1 t Dry mustard
1 t Paprika
1/2 ts Ground cumin

Combine all ingredients, heat to boiling and allow to cool. Let set for at
least one hour for flavors to blend.
26. MONTANA Special

3 pounds venison roast
1 good-sized onion
1 can tomatoes, no. 303
1 cup water
1 can tomato hot sauce
Salt and pepper to taste
Garlic salt
Oil or shortening

Trim the roast of fat and bad spots. Cut the roast as thin as possible.
Sprinkle salt, pepper and garlic both sides of each piece of the roast. Then
flour both sides. Use enough oil or shortening to cover the bottom of fry
pan. Heat, brown on both sides. Put the pieces in a roaster or covered pan.
Put the rest of the ingredients over the top the roast and bake in the oven
at 300° for about 3 hours or until done. Take the meat out and use the rest
for gravy. Serves 10 to 12.
Mrs. Jean Denton's recipe won first prize in the Wild Game Cooking section of
the Montana Standard recipe contest.From the Butte Heritage Cookbook


Guam Coconut Candy

3 cups granulated sugar
1 cup milk
3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it becomes a thin
syrup (232 to 240 degrees on your candy thermometer). Add coconut, stirring
constantly to prevent burning. Color should be a nice golden brown. Spread
over a flat plate and let cool. May be eaten warm or chilled. Makes 24 pieces
From Yumi Son, Agana, Guam, a U.S.Territory located in the South Pacific

Federated States of Micronesia

Qari Vakasoso - Coconut Crab

1 large or 2 med. crabs (about 2 c. meat)
1 coconut, halved
1 white onion
1 head nappa cabbage
1 large tomato
1/2 c. unsweetened coconut cream

Boil and remove meat from crab. Shred cabbage finely and blanch in salted
water; strain. Finely chop onion. Peel tomato and chop. Grate coconut meat,
taking care to keep shell intact and leave plenty of coconut in the shell
(extra coconut meat keeps well frozen.) Put shell aside. Mix crab, onion,
tomato, cabbage, and 2 T. grated coconut. Place in shell and pour coconut
cream on top. Place the top of the shell on the coconut half & steam in small
saucepan for 15 minutes. Serve in shell. Excellent for a buffet, it may also
be prepared with any available combination of fish or shellfish. Approximatly
4-6 servings as an entree. More delicious than fruit bat stew!
From by MssSMApeel

Northern Mariana Islands

Buchibuchi - Fried Pumpkin Turnover

1 small pumpkin
1 cup sugar
1/2 tsp. cinnamon

Peel pumpkin. Cut pumpkin into medium sized cubes and boil in water until
tender. Drain. Place pumpkin in a large bowl and mash. Add sugar and

Turnover Pastry
4 cups flour
1 tbs.. sugar
3/4 coconut milk
1 tsp. shortening
1/2 tsp. baking powder (optional)

Mix flour and coconut milk until easy to handle. Roll dough thinly and cut
into inch rounds. Fill one tablespoon onto dough, fold over and press ends.
Pinch ends with fork. In a deep skillet, fry turnovers in hot oil until
golden brown.


27. 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
¼ 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.
28. NEVADA Annie's Champion Chili

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

Annie says to put in half the beer, drink 12 ounces Mineral water, 3 Bay leaves, garlic, salt and pepper taste. 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.
Courtesy of LaVerne Harris, a.k.a. Nevada Annie, Winner, 1978
29. 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 nut meats if desired to top.
30. NEW JERSEY Clam Chowder

1/4 lb Bacon
2 md Onion
24 Chowder clams; liquor reserved
2-1/2 c Potatoes; sliced cooked
1/2 ts Pepper
1 ts Celery powder
2 tb Parsley
2 ts Crab spice (Old Bay)
2 cn Cream of asparagus soup
2 pt Light cream
4 Tomato; cut & seeded
Asparagus; garnish

Fry bacon in soup pot until crisp, remove. Saute onion till clear, add clams, liquor, and heat to cook clams. Add potatoes & spices and cook briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam broth to taste. Garnish with asparagus spears. Serves 4.
31. NEW MEXICO Red Bean Chili

2 lb Lean ground beef
1 Large chopped onion
2 Jars canned pimentos (7oz.)
3-1/2 c Beef broth
1 can Whole tomatoes (28 oz.)
1 t Ground allspice
2 ts Ea. cumin & coriander (ground)
4 ts Oregano leaves
1/2 c New Mexico chile
3 can Kidney beans, drained (#303)

Crumble beef into 5-6 qt. pan over high heat. Cook, stirring, until beef is well browned. Lift our meat and set aside. Discard all but 2 tbs. of the drippings. to drippings, add onion and cook, stirring often, until onion is soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan with pimento puree, broth tomatoes (break up with spoon) and their
liquid, all spice, cumin, coriander, oregano, ground chile, and beans. Bring to boil; then reduce heat, cover, and simmer for 45 minutes. Uncover and continue to simmer until thickened to you liking; stir often. Serves 6.
Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed.
32. 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.
33. 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.

1 lb. hamburger
2 16 oz.cans cream style corn
5 med.potatoes, peeled & sliced
2 tbsp. butter or margarine, cut into 6 pats
2 tsp. flour
1 tsp. paprika
1 small onion (to be cooked with hamburger) optional

Preheat oven to 325 degrees F. Brown hamburger and onions. Drain. Put half of
hamburger into casserole dish, then layer half of sliced potatoes, add
remaining hamburger and then the remaining potatoes. Sprinkle flour over
potatoes and add three pats of butter or margarine. Cover with creamed corn
and sprinkle with paprika. Add remaining 3 pats of butter or margarine on
top. Bake, uncovered, for 1 hour or until potatoes are done.
Submitted by Delores Leaton on 8/26/97.
35. OHIO Chili Recipe

1 pound pork sausage
1 pound ground round
2 cups onion -- minced
1/3 cup garlic -- minced
1 tablespoon ground cumin
1/3 cup hot chile powder
3 whole bay leaf
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 tablespoons tabasco sauce
1/4 cup cocoa powder
2 tablespoons Worcestershire sauce
1/4 cup vinegar
28 ounces tomato puree
32 ounces canned kidney beans -- drained

Combine sausage, beef, onions, garlic, chile powder, and bay leaf in a
stockpot over a moderate flame. Heat and stir for 10-15 minutes, until
browned. Add remaining ingredients and simmer for 1-1/2 to 2 hours. Serve
hot, garnished with a dollop of sour cream. Serves 12.

3 cups flour
2 cups sugar
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1-1/2 cups vegetable oil
3 lightly beaten eggs
1 can (8 oz.) crushed pineapple, undrained
1 cup chopped pecans or walnuts
1/2 tsp. grated lemon peel (optional)
1 cup shredded coconut (optional)
2 cups powdered sugar
1 pkg. (3 oz.) cream cheese, softened
1/2 cup margarine or butter

In a large mixing bowl, using a spoon, mix all cake ingredients together.
Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350
degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then
invert. Mix all frosting ingredients together and spread on cake as soon as
removed from pan.
37. OREGON Trail Mix

6 cups Kix cereal
1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non-instant vanilla pudding
1/2 cup honey
1/2 cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan, combine
vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from
heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until
coated. Put on cookie sheet to cool.
38. 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

1 Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper
and cook until tender, 15 to 20 minutes.
2 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.
Submitted by R. LeRoy Eppley
39. RHODE ISLAND Red Clam Chowder

1/4 cup bacon, finely cut up
1/4 cup onion, finely chopped
2 (8-ounce) cans minced or whole clams
2 cups potatoes, peeled and finely chopped
1 cup water
1/3 cup celery, chopped
1 (16-ounce) can whole tomatoes, undrained
2 teaspoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Oyster crackers, if desired

Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes, parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally. Serve with oyster crackers, if desired. Serves 8.
Submitted by Claire M.

1/2 lb. butter
1-2/3 cup sugar
5 eggs, beaten until lemon-colored
2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond extract

Cream butter and sugar well. Add eggs. Add flour with baking powder and salt.
Beat all together and add flavorings while beating. Pour in well-greased tube
pan and bake in 325-degree oven for 1 hour and 15 minutes.
This recipe makes a medium-sized, rather than a large cake.
41. 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

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

42. TENNESSEE Corn Fritters

2 cups freshly grated creamed corn
2 eggs, lightly beaten
4 heaping tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
Freshly ground black pepper

Mix all ingredients together. Drop the batter by generous tablespoons into a
very lightly greased nonstick pan. Cook like pancakes, about 1 minute on each
side, turning once when lightly browned. Serve with barbecued spareribs,
salsa and sour cream, maple syrup or honey. Yield: 2 dozen fritters.
43. TEXAS Sheet Cake

For the Cake
2 C Sugar
2 C All-purpose flour
1/4 C Cocoa
1 t Baking soda
1 t Cinnamon
1/2 C Butter (1 stick), melted
1/2 C Buttermilk
1/2 C Canola or other vegetable oil
1 C Water
2 Eggs, lightly beaten
1 t Vanilla extract

Preheat oven to 400°F. Grease and flour a 9 x 13 x 2-inch baking pan. Sift
together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
Stir together the remaining ingredients. Mix the wet ingredients with the
dry ingredients, stirring until smooth. The batter will be rather thin. Pour
into your prepared pan, and bake at 400°F for 20 minutes, or until a
toothpick comes out clean. While the cake is baking, prepare the frosting.

For the Frosting
1/4 C Plus 2 tablespoons Milk (whole, 2%, skim - doesn't matter)
1/4 C Cocoa
1/2 C Butter
1 pound Confectioner's sugar, sifted (about 4 cups)
1 t Vanilla extract
1 C Chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter
and, over medium heat, stir until the butter melts. Remove from heat and
gradually stir in the sugar and vanilla until smooth. Add the pecans. When
the cake is just out of the oven, spread the frosting evenly over the hot
cake. If you aren't sure about your oven, you can test it with one of those
little dime store oven thermometers. With its comparatively thin batter,
Texas Sheet Cake requires every bit of the 400° heat in your oven, if it's
going to get done in 20 minutes.
44. Jon Carter's Famous UTAH Smoked Trout Recipe

Famous Utah Trout 5-6 lbs.
Brine: Soak fish in a 5 gallon bucket for 18 hours
Brine contents:
2 large bottles of soy sauce
2 large bottles of teriyaki sauce
2-4 cups salt
2-4 cups sugar
secret ingredient: 2 quarts of Miller's Honey

Brining tip: Keep trout ice cold. If you can't keep it in the refrigerator
add ice every couple of hours.
Remove fish from brine. Lay on wax paper. Take paper towels and soak up all
moisture. Then do it again. The drying process begins here so moisture at
this stage is bad. Let the filets dry for approx. 6 hours and you're ready to

Smoking Process:
I use a Lil Chief smoker available at Sportsmans Warehouse or most KMarts,
Walmarts or Super Targets.
Spray your smoking racks with Pam. Lay fish on racks skin down. I prefer to
smoke my trout over a 24 hour period (depending on how hot it is outside)
with a combination of cherry wood and alder wood. Check fish once or twice
during smoking process. When finished remove from smoker, invite friends over
and munch away!
45 VERMONT Corn Fritters with Vermont Maple Syrup

2 cups fresh corn, scraped from the cob
2 eggs
1/2 teaspoon salt
2 Tablespoons flour (or less)
1 teaspoon sugar
1 Tablespoon butter, melted
Vegetable oil

Mix all ingredients except oil together. Heat oil in cast iron skillet to
cover 1/4 inch and add large spoonfuls of batter. Cook 3 to 4 minutes per
side. Flatten with a spatula after turning. Amount of flour can very. If the
corn is very milky and wet, use more flour; batter should not be runny. Serve
with real Maple syrup.
This dish can be served as a vegetable or a main vegetarian course. Serves 4.
From Mountain Farmhouse, Ludlow, Vermont
46. 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
*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.
47. WASHINGTON Apple Cake

3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts
4 cups thinly sliced apples

2 (4 ounce) packages cream cheese, softened
1/4 cup butter, melted
2 cups confectioners' sugar
1 teaspoon lemon juice

1 Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly
over the bottom of the pan.
2 Beat eggs with mixer until thick and light. Combine sugar and oil and add
to eggs.
3 Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat
in. stir in nuts and vanilla. Batter will be very thick.
4 Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C)
for 1 hour, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool. Spread with Cream Cheese Icing.
5 To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup
melted butter, then beat in confectioners sugar and lemon juice. Spread over
cooled cake. Refrigerate.
48. 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.
49. WISCONSIN Cheese Soup

5 tablespoons margarine
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups sharp Cheddar cheese, shredded
Salt and pepper to taste

1 In a large heavy kettle, melt butter or margarine. Add carrots, celery,
onion, green pepper, mushrooms, and ham; cook over medium heat until
vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not
2 Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes.
Add broth and cook, stirring, until slightly thickened. Add milk, paprika,
cayenne, and mustard.
3 Stir in cheese gradually, stirring until cheese is melted. To avoid
curdling, do not allow soup to boil after cheese is added. Season to taste
with salt and pepper. Serve piping hot.
Makes 6 servings.
50. WYOMNG Sheepherder Chili

3 pounds Ground beef
4 tablespoons Dried onions
1/4 cup Chili powder - mild -- medium
1 tablespoon Cumin
2 tablespoons Worcestershire
1 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
Salt -- Pepper
1 teaspoon Oregano
1 teaspoon Vinegar
1 can Stewed tomatoes
1 can Tomato sauce

Brown the meat in a heavy pot, drain off the fat and add all the other
ingredients. Simmer for at least 2 hours, adding water as needed. Thicken
with flour if desired (preferably Masa Harina or ground-up corn tortillas).
Serves 8.

Washington, D.C.

The Famous Senate Restaurant Bean Soup

Whatever uncertainties may exist in the Senate of the United States, one
thing is sure: Bean Soup is on the menu of the Senate Restaurant every day.
The origins of this culinary decree has been lost in antiquity, but there are
several oft-repeated legends. One story has it that Senator Fred Thomas
Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as
chairman of the committee that supervised the Senate Restaurant, gaveled
through a resolution requiring that the bean soup be on the menu every day.
Another account attributes the bean soup mandate to Senator Knute Nelson of
Minnesota, who expressed his fondness for it in 1903. In any case, Senators,
and their guests are always assured of this hearty, nourishing dish. They
know they can rely upon its delightful flavor and epicurean qualities.

2 pounds of small Michigan Navy Beans
1-1/2 pounds of smoked ham hocks
1 onion
Salt and pepper

Take two pounds of small Michigan Navy Beans, wash and run through hot water
until beans are white again. Put on the fire with four quarts of hot water.
Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
Braise one chopped onion in a little butter, and when light brown put in bean
soup. Season with salt and pepper than serve. Do not add salt until ready to
serve. Serves 8.
American Samoa

Fa'Alifu Fa'I

2 bunches green bananas, peeled
2 cans coconut milk
1 cup chopped onions

Fill pot with enough water to completely cover bananas. Bring water to a
boil. Add bananas. Cook until tender when poked with fork. Drain water
completely when cooked. Mix coconut milk, onions and salt to taste. Stir.
Add to bananas and bring to a boil. Bananas are cooked when the coconut milk
has chaged into a thicker consistency (like spaghetti sauce)
Submittedby Teuila, teuila@hotmail.com, American Samoa
Puerto Rico

Arroz con Gandules - Puerto Rican Red Beans and Rice

3/4 lbs green pigeon peas
3 cups of water (used to precook the green pigeon peas)
2 cups of white rice
2 ounces of smoked ham, diced (makes approx. 2/3 cup)
2 tablespoons of corn oil or olive oil
1/2 cup of sofrito
1/4 cup tomato sauce
1 tsp of salt
For soaking the green pigeon peas:
1 quart of water
2 teaspoons of salt

Rinse the rice and set aside. Soak the green pigeon peas in 1 quart of water
and 2 teaspoons af salt for 15 minutes. Then rinse them and cook them in 4
cups of water until they have softened. Test by picking up one pea in a
spoon and squeezing with between two fingers. You should be able to squeeze
it without much effort. Take care to not over cook them to point where they
break apart.
When they are cooked, set aside 3 cups of water used to cook them in. Rinse
the peas and set aside
In a 4 quart cooking pan, add the 2 tablespoons of oil, smoked ham and simmer
over moderate heat for 3 minutes. Then add the sofrito and the tomato sauce
and simmer for another 3 minutes as you mix the items.
Raise the heat to moderate-high and add two table spoons of the water that
was set aside and the green pigeon peas. Simmer for 3 minutes as you mix the
Raise the heat to high and add the water that was set aside. Once the water
begins to boil, add the rice. Mix all the items well.
Once the water starts to boil again, reduce the heat to moderate high and
cook uncovered until most (but not all) the water has evaporated.
Reduce the heat to low. Mix the rice again then put the lid on the pan and
cook for 15 minutes.
Mix the rice once more and continue to cook until the rice is fully cooked.
You can sample the rice to see if it is fully cooked. It should be soft to
Makes approximately 6 servings.

U.S. Virgin Islands

Virgin Islands-style Meat Pate Turnovers

2 cups flour
1/4 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons shortening
1/3 to 1/2 cup water
1/2 pound lean ground beef
1/2 sweet green pepper, seeded and chopped
1 small onion, chopped
1 tablespoon minced celery
1 tablespoon minced parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon bread crumbs
2 tablespoons tomato paste
1 teaspoon hot pepper sauce, or to taste
Vegetable oil, for deep fat frying

Place flour, salt and baking powder into a mixing bowl. Cut in shortening
until mixture turns crumbly. Add enough water to form a soft dough. Knead
dough for a few minutes, then cover with a damp cloth and let rest for about
10 minutes. Meanwhile, make filling by sautéing beef, green pepper, onion,
celery, parsley, garlic and oregano for 6 to 8 minutes, stirring often, until
meat is no longer pink and vegetables are tender. Drain fat from pan. Stir in
bread crumbs, tomato paste and hot pepper sauce. Form dough into golf-sized
balls. Roll balls out until ¼-inch thick and circular in shape. Place a
spoonful of filling on each circle of dough. Moisten edges of dough with
water and fold over turnover-style using the tines of a fork to seal the
sides of the dough with the filling tucked inside. Deep fry pates until
golden brown. Drain on paper towels. This is a popular snack eaten any time
of day. Serves 6.
Nutrition per serving: 280 calories, 9 gms fat (31% fat calories), 23 mg
cholesterol, 140 mg sodium.
Diabetic Exchanges per serving: 2 Bread, 1 Meat, 1/2 Vegetable, 1 Fat.
Note from Marlen: Suggested by Ginger in St. Thomas, U.S. Virgin Islands ,
a great cyber-friend and a terrific cook.