Cooks’ Exchange: Recipes from all parts of the United States | Madison.com Recipes, meals and cooking tips

First an update on the Norwegian meatball recipe from last week’s column. Amidst the excitement of presenting so many meatball recipes from so many different walks of life, I found out about a major problem with the Norwegian recipe. Apologies to you, my readers, here’s a substitute that says “OOH it’s so GOOD!!” in Mr. Foods. cookbook along 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 teaspoon salt, and ¼ teaspoon pepper. Add beef and mix well. Form into ¾-inch meatballs; place on the wire rack in a flat baking dish.

Bake in 450 F oven 10-15 minutes. Remove from pan; cool. Arrange meatballs in a single layer on baking sheet, edges not touching. Freeze until firm. Wrap in moisture vapor proof wrap; freeze until heated.

Before serving, in a saucepan, combine ketchup, maple-flavored syrup, soy sauce, allspice, mustard, and ¼ cup water. Stir in frozen meatballs. Heat to a boil; stir often. Reduce heat; keep warm. Serve in a chafing dish with wooden sticks.

Note: keep a batch in your freezer. Toothpicks and napkins make this an instant party!

As for today’s column, here’s an interesting collection of American flavor favorites from an “All-American Cookbook” published in 1981. Each recipe has been tested for taste and accuracy by each submitting organization. Today it just seems right to start with an easy and delicious Wisconsin dip.

Cucumber yoghurt dip

8 ounce container plain yogurt

1 clove garlic, chopped or ¹⁄8 teaspoon garlic powder

Mix together the yoghurt and mayonnaise. peel cucumbers. Halve lengthways and remove seeds. Finely chop cucumbers to measure 1½ cups. Drain well. Add the cucumber and remaining ingredients to the yoghurt mixture. Blend thoroughly and chill.

Avocado cream with seafood soup

From the California Avocado Commission.

½ cup fresh mushrooms, sliced

2 10-ounce cans of cream of mushroom soup

7-ounce can crab, drained and flaked

1 soft California avocado, peeled, seeded and diced

Combine mushrooms, soup and milk. Stir until everything is well mixed. add butter and shrimp; heat thoroughly. Mix in the diced avocado just before serving.

Sweet and sour bean soup

From Michigan Department of Agriculture.

2 tablespoons vegetable oil

4 frankfurters, thinly sliced, or 1 cup ham pieces

1 can (1 pound) braised tomatoes

1 tablespoon apple cider vinegar

1 can (1¾ pounds) refried beans in tomato sauce

Fresh sprigs of parsley, optional

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

Peanut-Soup

From the peanut growers of North Carolina and Virginia.

2 tablespoons grated onion

1 stick of celery, thinly sliced

2 tablespoons chopped peanuts

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

Makes: Four 1-cup servings

Potato Bacon Soup

By the Red River Valley Potato Growers Association.

8 strips of bacon, cut into pieces

2 cups diced potatoes (2-3 medium potatoes)

10-ounce can of cream of chicken soup

2 tablespoons chopped parsley

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

Spuds ‘n’ carrot soup

From the Idaho Potato Commission.

2 13-ounce cans of chicken broth

1 cup light cream or milk

Dash Tabasco Pepper Sauce

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

Scottish apple pie

From the Oklahoma Wheat Commission.

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

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 teaspoon cinnamon

Whisk together the sugar, oil, applesauce, eggs and milk. Add the sifted frying ingredients and nuts. Sprinkle the topping over the batter in a greased 4½x8½ 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

By Sunkist Growers, Inc.

2 teaspoons baking powder

½ cup peanut butter, patty style

½ cup packed brown sugar

3 tablespoons freshly grated orange zest

½ cup freshly squeezed orange juice

½ cup coarsely chopped unsalted peanuts

Sift flour, baking powder, baking soda and salt into a large bowl. Using a pastry blender or fork, fold in the peanut butter and brown sugar. Combine egg, orange zest, juice and milk; Add flour mixture, stirring until well combined. Stir in nuts. Pour the batter into a lightly greased 9x5x3 inch loaf pan. Bake at 350 F for 45 minutes or until toothpick inserted in center comes out clean. Cool in the pan for 10 minutes. Remove and cool on a wire rack.

Last request: A recipe for Norwegian meatballs.

Contact Cooks’ Exchange at the hands of the Wisconsin State Journal, PO Box 8058, Madison, WI, 53708 or by email at greenbush4@aol.com.

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