Cooks’ Exchange: Recipes from across the United States | Recipes, Foods and Cooking Tips

First, an update on the Norwegian Meatballs recipe from last week’s column. Amidst the excitement of presenting so many meatball recipes from so many different avenues in life, I learned of a major problem with the Norwegian recipe. To make up for it, my readers, here’s a replacement found in “OOH this is so good!!” from Mr. Food cookbook with a suggestion to keep a batch of these in your freezer for unexpected company.

Glazed Meatballs

1 tablespoon prepared horseradish

¼ cup maple flavored syrup

1 teaspoon ground allspice

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Soak bread in milk until soft. Stir in eggs, horseradish, 1 tsp salt and ¼ tsp pepper. Add the beef and mix well. Shape into ¾-inch meatballs; place on wire rack in shallow ovenproof dish.

Bake at 450 F for 10-15 minutes. Remove from pan; costs. Arrange the meatballs in a single layer on a baking sheet so that the edges are not touching. Freeze until firm. Wrap in moisture-proof film; freeze until ready to heat.

Before serving, in a saucepan, combine the ketchup, maple flavored syrup, soy sauce, allspice, mustard and ¼ cup of water. Stir in frozen meatballs. Heat until boiling; stirring often. Lower the temperature; Keep warm. Serve in a chafing dish with wooden skewers.

Note: Keep one batch in your freezer. Toothpicks and napkins make it an instant party!

As for today’s column, here’s an interesting collection of American favorites from an “All-American Cookbook” published in 1981. Each recipe was tested for taste appeal and accuracy by each submitting organization. It seems right today to start with a simple and delicious Wisconsin dip.

Cucumber and yogurt dip

Plain yogurt in 8 ounce container

1 clove garlic, minced or ¹⁄8 tsp garlic powder

Mix yogurt and mayonnaise. Peel the cucumbers. Cut in half lengthwise and remove the seeds. Finely chop the cucumbers to measure 1½ cups. Drain well. Add cucumber and remaining ingredients to yogurt mixture. Mix well and refrigerate.

Avocado velouté with seafood

From the California Avocado Commission.

½ cup sliced ​​fresh mushrooms

2 cans 10 oz cream of mushroom soup

7 ounce can of crab, drained and crumbled

1 sweet California avocado, peeled, seeded and diced

Combine mushrooms, soup and milk. Stir until well blended. Add butter and crab; heat well. Immediately before serving, stir in the diced avocado.

Sweet and sour bean soup

From the Michigan Department of Agriculture.

2 tablespoons vegetable oil

4 thinly sliced ​​frankfurters or 1 cup ham pieces

1 can (1 pound) stewed tomatoes

1 tablespoon cider vinegar

1 can (1¾ lb) baked beans in tomato sauce

Sprigs of fresh parsley, optional

In a large frying pan, sauté the onion until translucent. Add frankfurters or ham and cook until meat is lightly browned. Add tomatoes; brown sugar, vinegar, salt and pepper; cover and simmer 10 minutes. Meanwhile, puree the beans by straining them through a sieve or swirling them in a blender or food processor. Add to tomato mixture, mixing well. Cook, covered, over low heat, stirring occasionally, for 5 minutes or until heated through. Garnish with parsley.

peanut soup

Peanut growers in North Carolina and Virginia.

2 tablespoons grated onion

1 stalk of celery, thinly sliced

2 tablespoons chopped peanuts

Melt the butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add the flour, mix well. Stir in the chicken broth, simmer for about 30 minutes. Remove from the heat, strain the broth. Stir peanut butter, salt and lemon juice into strained broth until well combined. Serve in hot cups. Garnish each cup with crushed peanuts.

Makes: Four 1-cup servings

Bacon Potato Chowder

From the Red River Valley Potato Growers Association.

8 slices of bacon, cut

2 cups cubed potatoes (2-3 medium potatoes)

10 ounces cream of chicken soup

2 tablespoons chopped parsley

Cook bacon until crisp in 3-quart saucepan. Add the onion and sauté for 3 minutes. Pour in the cooking juices. Add potatoes, water, salt and pepper. Bring to a boil. Cover, simmer 10-15 minutes or until potatoes are tender. Gradually stir in soup, sour cream, milk and parsley. Bring to serving temperature over low heat, stirring occasionally. Do not boil!!

Potato and carrot soup

From the Idaho Potato Commission.

2 cans of 13 oz chicken broth

1 cup light cream or milk

Tabasco pepper sauce

Chop the potatoes, carrots and onion using the knife blade of the food processor. Put the chopped vegetables in a medium saucepan, add the chicken broth; bring to a boil, reduce heat, cover, simmer 20 minutes. Stir in the light cream, salt, Tabasco sauce and nutmeg, bring to a boil. Serve hot.

Scottish apple pie

From the Oklahoma Wheat Board.

Peel and slice the apples in the pie pan. Cover with white sugar and lemon juice. Crumble the butter, brown sugar and flour mixture over the apples and bake for 25 minutes in the oven at 300 F.

From the Western New York Apple Growers Association.

½ teaspoon baking powder

¼ teaspoon nutmeg and allspice

Topping: ¼ cup pecans, ¼ cup brown sugar and ½ tsp cinnamon

Combine sugar, oil, applesauce, eggs and milk. Add sifted frying ingredients and nuts. Sprinkle the filling over the dough in a greased 4 ½ x 8 ½ inch loaf pan. Bake at 350 F for 1 hour.

Note: I made this bread a long time ago and added chopped dates to the batter, used 4 3×5 inch loaf pans and baked the bread for 30 minutes. “Excellent.”

Orange Peanut Butter Bread

From Sunkist Growers, Inc.

2 teaspoons of yeast

½ cup peanut butter in large chunks

½ cup packed brown sugar

3 tablespoons grated fresh orange zest

½ cup freshly squeezed orange juice

½ cup coarsely chopped unsalted peanuts

In a large bowl, sift together flour, baking powder, baking soda and salt. Using a pastry blender or fork, stir in the peanut butter and brown sugar. Combine egg, orange zest, juice and milk; add to flour mixture, stirring until well blended. Stir in nuts. Pour the batter into a lightly greased 9 x 5 x 3 inch loaf pan. Bake at 350 F for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove and let cool on a wire rack.

Recent request: a recipe for Norwegian meatballs.

Contact Cooks’ Exchange in care of Wisconsin State Journal, PO Box 8058, Madison, WI, 53708 or by e-mail at [email protected]

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