State recipe or state ingredient About This Page:

[disneyknut]

I am always on the look out for fun & different recipes to add to my kids recipe books ( see project of love & I thought a neat addition to the book might be a recipe with a state or city NAME in the title ( Example: Alaskan Salmon, Texas Sheet Cake, Boston clam chowder ) AND also a recipe featuring a trademark food item from a state ( Ex: Georgia peaches, Boston clams etc) & that's where I need your help.. If you know of any recipe with a state or city name in it's title i'd love for you you to share.. & I'd also love a recipe for any state trademark item...

TIA for any help.. I think this is going to be lots of fun to see..

[graygables]

The only thing I can think of is Ohio Buckeyes (peanut butter centers dipped in chocolate to look like a buckeye nut) I'll have to see if I can find the recipe!

[CRCrazy]

NH has lots of great native foods, but unfortunately - we share them with our neighbors, and they take all the credit!!

We've got NH maple syrup - but of course, our VT neighbors claim that it is Vermont maple syrup!!

We've also got great seafood - but Maine gets the credit - ie Maine lobster!

Maine also takes credit for all our yummy berries - we have lots of "Wild Maine Blueberries" growing all over up here!

We also have lots of apple orchards, and dairy farms. In fact - Stonyfield Farms is a NH native firm - it's based down in Londonderry, NH. I'll keep thinking!

[firemedic dave]

Umm Key Lime Pie, but I don't know how to make it.

[loobyoxlip]

Well the U.P. is definitely known for its pasties:

Marquette Recipe

The Dough:

3 cups flour
1 1/2 teaspoons salt
1 cup Crisco
3/4 cup cold water
Sift the flour and salt. Cut in Crisco for the pie crust. Add water and blend with a fork until it holds together. Shape into a ball. You can chill it here until the rest of the ingredients are prepared.

The Filling:

1 1/2 pound ground chuck
4 cups cubed potatoes
3 onions, diced small
1 rutabaga, diced (optional)
2 teaspoons salt
1/2 teaspoon black pepper
Mix it all together thoroughly. Divide into 6 roughly equal servings, about one cup each. Add a teaspoon of butter on the top of each before adding it to the dough. Take the dough out of the refrigerator, and divide into 6 pieces, slightly oblong. Roll each on a floured board and add the filling. Seal the edges with water, folding or crimping the edges. Don't forget to slit the top. Flute the edges, and bake on a lightly greased tin for 12-15 minutes at 400 degrees F, then for another 45 minutes at 375 degrees F, or until the crust is golden brown.

[DebiDebiDebi]

Aparagus is grown right here in Yakima,Washington where I live. I have not tried this one personally, but hear it is fabulous!!!!

Washington Asparagus Guacamole - Serving Size: 4

1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
¼ tsp onion powder
¼ tsp ground cumin
2 tbsp chopped green chili peppers
dash salt/white pepper
1 small tomato (chopped and seeded)

Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.

[BethC]

What a great idea!!! I can't wait to see what everyone comes up with. I am trying to think of anything Michigan so far nothing has come up. I do have a really good Texas sheet cake receipe. I will have to find it.

[*Pixie*Dust*]

Here's one for you from the Garden State :

<font color="purple"> Jersey Summer Fruit Crisp

10 cups cut-up Jersey Fresh peaches, strawberries, plums, blueberries (any combination)
½ cup granulated sugar, or to taste
¼ cup Laird’s Apple Jack (apple brandy produced in Colts Neck)
1 tsp fresh lemon juice
3 TBS plus ¼ cup flour (divided use) 1 cup rolled oats
1 cup chopped walnuts (divided into ½ cups) 1 TBSP brown sugar
1 tsp cinnamon 1/3 cup butter, softened



Preheat oven to 375 degrees. Spray a 9-inch by 13-inch pan with non-stick spray. Gently toss fruit with sugar, Apple Jack, and lemon juice. Sprinkle with 3 TBS flour. (If fruit is very juicy, drain some or add a bit more flour.) Toss gently. Spread fruit in prepared pan; set aside.

Topping: In food processor or blender, process ½ cup walnuts until fine; transfer to a bowl; add oats, brown sugar, cinnamon, and remaining flour. Using a pastry blender, cut butter into oat mixture until crumbly. Add remaining chopped walnuts. Sprinkle mixture evenly over fruit. Bake 20 to 25 minutes, until fruit is tender and topping is golden brown. Serve warm, with whipped cream, if desired. Serves 12.

</font>

[GoofyMom]

Can I give you a Canadian one? It's named after Nanaimo, B.C. and it's a Canadian staple at potlucks/covered dishes.

Nanaimo Bars

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts

Filling:
1/3 cup butter
3 Tbsp custard powder (Bird's brand)
(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar

Icing:
8 ounces semisweet chocolate
2 Tbsp butter

Base: melt butter in heavy saucepan. Stir in sugar and cocoa until smooth.
Whisk egg with vanilla and stir into butter mixture. Remove from heat.
Stir in crumbs, coconut and nuts. Press evenly over bottom of greased
9" square pan. Chill until set, at least 20 min.

Filling: Beat butter with wooden spoon until light. Beat in custard powder and milk.
Gradually beat in sugar. Spread over chilled base and let set in fridge.

Icing: Melt together chocolate and butter; stir until smooth.
Spread in even layer over chilled filling. Store in fridge until choc. topping begins to harden. Score topping into bars. Cut before totally solid, use a hot knife, wipe clean between cuts. Store in fridge or freeze for up to 2 months.

[crystalloubear]

I have quite a few Pennsylvania dutch recipes handed down from my grandmother. I don't know what kind of items you are looking for but would be happy to give you any of them. I have main dishes, relishes, desserts.