State Potluck Cook Book

4th Grade Sheridan 2015 Chase Berry-Texas

Pinto Beans with Sausage Ingredients 4 pounds of pinto bean (dried beans) 2 packages of Eckermann's sausage links (Or any sausage links) 1 can rotell 2 cans tomato sauce 2 cloves of garlic Directions Cut sausage into small slices/chunks. Put everything in a large pot. Fill the pot with water, covering the beans. Bring to a boil. Boil for 5 minutes. Turn off and let sit with lid on for 1 hour (If you are cooking on an electric stove, remove from heat for the hour sit time). Bring back to a light boil and cook until the beans are soft. Stir regularly or else beans will stick to pan. May add cilantro upon serving. Best served with cornbread.

Buttermilk Cornbread Ingredients 1/2 cup sugar 1/2 cup butter 2 eggs 1 cup buttermilk* *If you don't have buttermilk, you can make buttermilk by mixing either 1 tablespoon lemon juice or vinegar, with 1 cup of milk-let sit for 5 min 1/2 tsp baking soda 1 cup cornmeal 1 cup white or wheat flour 1/2 tsp salt Directions Preheat oven to 375. Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended. There should be very little bumps remaining. Pour batter into prepared pan. Bake at 375 for 30 to 40 minutes, or until a toothpick inserted comes out clean. Kayden Blake-Rhode Island

Ingredients: 2 pounds prepared pizza dough, 1 (28 ounce) can crushed tomatoes, 1/2 cup minced pepperoni (optional), 1/4 cup olive oil, 3 tablespoons grated Romano cheese, 3 tablespoons white sugar, 1 teaspoon salt, 3/4 teaspoon minced garlic, 3/4 teaspoon dried oregano, 1/2 teaspoon freshly ground black pepper, 1/4 cup olive oil Directions: Step 1: Preheat oven to 400 degrees F. Grease 2 baking sheets or line with parchment paper. Step 2: Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles. Step 3: Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil. Step 4: Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes Step 5; let cool to room temperature on racks cut each pizza into 8 strips about 9 inches long and 3 inches wide. Iliana Bond-New Mexico

• Sopapillas • http://allrecipes.com/recipe/real-sopapillas/ Konnor Coffey-Arizona

Aloe Vera Ingredients: Organic Barbendsis leaf juice, fructose, Natural flavors-contains strawberry, blueberry, blackberry, elderberry and raspberry juice, purple carrot extract, citric acid, sodium benzoate Erin Craft-California

• California Roll Sushi • Ingredients:1 cup uncooked short grain white rice,1 cup of water,1/4 cup of rice vinegar,1 tablespoon white sugar,1/2 cup imitation crabmeat finely chopped,1/4 cup mayonnaise,8 sheets of dry seaweed,2 1/2 tablespoons sesame seeds,1 cucumber cut into thin spears,2 avocados-pitted peeled and sliced the long way • Directions: 1. Wash the rice several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup of water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water • 2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool and set aside. • 3. Mix the imitation crabmeat and the mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shinny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet.Sprinkle the rice with about 1/2 teaspoon of seasame seeds, and gently press them into the rice. Carfully flip the nori over so the seweed side is up. • 4. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch of diameter. Ones the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. • 5. Cut each roll into 1 inch pieces with a very sharp knife dipped in water. Ayden Dillender- Virginia

Peanut Brittle Ingredients: 1 1/2 cups white sugar,1/2 cup corn syrup,1/4 cup water,1 1/2 cups raw peanuts, 1/2 teaspoon salt, 1 1/2 teaspoons baking soda.

Directions: 1. Spray two cookie sheets 2.In a 4 quart saucepan over medium - high heat, combine the sugar corn syrup and water.Heat to boiling and add peanuts.Cook peanut until golden in color and syrup mixture beads off nuts when raised out of pan .Quickly mix in salt and baking soda until well blended. 3.Pour mixture onto the prepared cookie sheets .Allow mixture to spread on its own. Cool completely, and break apart into pieces.Store in air tight container or plastic bag. Chase Eaton-Ohio

Buckeye-Balls from Ohio Ingredients: 1/2 cup of butter (or margarine) melted, 1 teaspoon vanilla extract, 1 pound confectioners' sugar, 2 cups semi-sweet chocolate chips, 1 1/2 cups of peanut butter, 1 tablespoon shortening. Directions: Step 1: Combine the melted butter of margarine, confectioners' sugar, peanut butter and vanilla together and mix well. Refrigerate for 1 hour or when it is firm. Roll into 1 inch balls and place on wax paper.

Step 2: In the top half of a double boiler, melt the chocolate chips and shortening, stirring constantly. Use toothpicks to dip balls into the melted chocolate, leaving a small uncovered area so the balls resemble buckeyes. Place balls on wax paper. Use your fingers to cover the toothpick holes with the melted chocolate . Be very careful while doing this. Refrigerate until chocolate is firm. Enjoy your chocolate/peanut butter Buckeye-Balls! Joel Garvert-Vermont

Vermont Ingredients • 3 pounds peeled, cored, sliced tart apples, 3/4 cup granulated sugar, 3 tablespoons cinnamon, 4 tablespoons all-purpose flour, pinch nutmeg, 2 (9 inch) piecrusts, 2 tablespoons butter, 1 egg, 1 tablespoon water. Directions Preheat the oven 350 degrees F.

Mixed sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the piecrusts into a 9-inch pie plate. Place the apple mixture into the piecrusts and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make the egg glaze. Brush the top crust with the egg glaze Francisco Fuentes-Louisiana

• Gumbo Ingredients 1 cup of flower 1/2cup of canola oil 1 onion sliced 1 bell pepper sliced 1/2 cup of chopped lettuce 1/2 cup of green onion sausage 3 cans of chicken broth 1 table spoon of garlic powder 3 table spoons of salt 1 tablespoon of cayenne pepper and 2 cups of chicken breast. Matthew Gannon-Hawaii

Ingredients • STEPS • (18.25 ounce)package yellow cake mix. • prepare and bake cake mix according to package • 2 (20 ounce) cans crushed pineapple, drained directions. Bake in a10x15inch pan. Remove from • 1 (3.4 ounce) package instant vanilla pudding oven and allow to cool. Spread drained pineapple on mix top of cooled cake. • 1( 8 ounce) package cream cheese • Prepare pudding as instructed on package and set • 1 (8 ounce) container frozen whipped topping aside. Ina medium bowl beat cream cheese until thawed smooth. Mix in the prepared pudding. Fold in the • 1/2 cup flaked coconut whipped topping. Spread evenly over the pineapple. • Sprinkle top with coconut, chopped walnuts and • 1/2 cup chopped walnuts maraschino cherries. Store in Fridge. • 1/2 (10 ounce) jar maraschino cherries Ethan Harvey-Florida

Florida frosty

1 c. orange juice 1/2 c. plain yogurt 1 banana Combine ingredients in blender container. Blend until smooth. Serve immediately in frosty cold glasses. Logan Nabus-South Dakota

Ingredients 2/3cup of milk, 1/3 cup shorting, 1-1/4 eggs, 1-1/4 teaspoons vanilla extract, 2cups all purpose flour, 2/3 cup white sugar, 1 teaspoon and 1 tablespoon baking powder, 1/2 teaspoon salt, 5 apples. Topping:1 cup white sugar, 1/4 cup melted butter, 1/4 cup purpose flower, 4 teaspoons of ground cinnamon. directions • preheat oven to 350degrees F • beat milk, shorting, egg, and vanilla extract in a bowl in tell smooth. Stir 1-1/2 cup flour, 1/2 cups sugar, baking powder, and salt into milk mixture until dough comes together. Spread dough out into the bottom of a rimmed baking sheet. • spread apples over dough on the baking sheet • stir 1cup sugar, melted butter, 1/4 cup flour, and cinnamon together in a bowl until topping is combined. Sprinkle topping over apples. • bake in preheat oven until apples are tender and topping is golden, about 40 minutes Alexander Pacheco-Oklahoma

Joe's pull pork • ingredients • 1/4 of a cup of salt , 1/4 cup of firmly packed light brown sugar , 2 teaspoons of sugar , 2 tablespoons of garlic, 2 tablespoons of onion powder, 2 tablespoons of Spanish paprika, 2 tablespoons of chili powder, 1 tablespoon celery salt ,1 tablespoon freshly ground black pepper,1 teaspoon freshly ground white pepper, 1 teaspoon of dried thyme, 1 [4 to 7 pound] done in pork shoulder roast, 1 cup of apple juice, 1 1/2 cup your favorite BBQ sauce ,and last 4 cups of oak or hickory wood chips, soaked in water for 30 minutes. • Direction • special equipment= spray bottle for apple juice ,combine all the spices in a bowl, mix well. pat the spice rub on the meat, making sure to heavily season the entire surface area. Cover or wrap the pork let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour. the grill is ready when the charcoal has burned to white ash. if using a grill instead of a smoker, arrange the coal on one side of the grill, leaving an area large enough for the pork to cook indirect with no coals directly underneath the meat. when the gill has reached 200 to 225 degrees F , sccatter 1/4 of wood chips over the coals , close the gate ,put the pork on the grill and close the lid .when the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer [after about 4 to 5 hours] remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out .Return pork to grill [or smoker] the pork is finished. Fenix Peleska-Nebraska

Shepherd's Pie Ingredients 1 1/2 lb extra-lean (at least 90%) ground beef, 1 can (14 oz) reduced-sodium fat-free beef broth, 1 1/4 teaspoons salt, 4 1/2 teaspoons flour, 4 1/2 teaspoons water, 3 cups cubed peeled Yukon Gold potatoes (about 1 1/2 lb), 3 cups cubed peeled sweet potatoes, 1/3 cup low-fat (1%) milk, 2 tablespoons light stick butter. Directions 1. Heat oven to 375 degrees.Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, 3/4 teaspoon of the salt. Heat to boiling; reduce heat. Cover; simmer 10 minutes. 2. In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth. 3. Spoon beef mixture into casserole. Top the potato mixture. Bake uncoverd 30 minutes or until potatoes begin to brown. Paige Roeser-West Virginia

Buckwheat pancakes Ingredients Vegetable oil for coating the pan 3/4 cup buckwheat flour 3/4 cup all-purpose flour 3 Tablespoons of sugar 1/2 teaspoon salt 1 teaspoon salt 1 teaspoon baking soda 3 Tablespoon of unsalted butter, melted 1 egg 2 cups buttermilk. Directions Heat a well seasoned pan on medium heat.The pan should be ready for the batter as soon as it is mixed.Whisk the dry ingredients and then add the wet ingredients. Stir until combined. A few lumps are fine.Oil the pan and pour the batter onto the hot surface. Reduce the heat to medium low and cook the pancakes on each side to 2-3 minutes and if bubbles appear and start to rise to the surface center flip the pancake over. Cook until nicely browned.Keep your pancakes warm in the oven. Spread oil on the pan as needed between the batches of pancakes. Serve pancakes with butter and syrup. Ihope you enjoy the Buckwheat pancakes!!! Chantz Simants-South Carolina

Ingredients- 4 cups peeled and sliced peaches, 1 cup sugar, 1/2 tsp almond extract, 1/3 cup butter melted, 3/4 cup flour, 2 tsp baking powder, 3/4 cup milk, pinch of salt. Directions- Toss peaches, sugar, and extract Audrienna Stewart-Mississippi

• • http://allrecipes.com/recipe/mississippi-mud-pie-i/ David Webb-Washington

• Ingredients (serves 4) Baked asparagus with Balsamic butter sauce • 1 bunch of fresh asparagus trimmed • cooking spray • salt and pepper • 2 tablespoons of butte • 1 tablespoon of soy sauce • 1 teaspoon of balsamic vinegar • Directions - • preheat oven to 400 % f (200 % c) • Arrange the asparagus onto a baking sheet coat with cooking spray, and season with salt and pepper. • Bake asparagus for 12 mm in the preheated oven or until tender. • melt butter in a sauce pan over medium heat remove from heat and stir in soy sauce and balsamic vinegar pour over the baked asparagus and serve. Grace Welsh- Michigan

• Rice Krispies Treats • 1/4 cup butter or margarine 7-10 ounces regular marshmallows (about 32) or 3 cups miniature marshmallows 5-6 cups Kellogg's Rice Krispies 1. Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture if well-blended. Remove from heat. 2. Add Rice Krispies and stir until well-coated. 3. Press warm mixture into buttered 13X9-inch pan. Cut into squares when cool. Yield: 24 2-inch squares NOTE: About 2 cups marshmallow creme may be substituted for marshmallows. Add to melted butter and cook over low heat about 5 minutes, stirring constantly. Proceed as directed above." Dylan Fischer-Wisconsin

Directions Cranberry Streusel Muffins Ingredients 1 Preheat oven to 350 degrees streusel 1/2 cup brown sugar 2 grease 12 cup muffin tin 1/2 cup flour 3 place strusel ingredients in a small mixing bowl 2 tsp cinnamon 4 work butter into dry ingredients i until is crumbly by using a pastry fork or blender 1/4 cup butter, softened batter 2 cups flour 5 set aside 1/2 cup walnuts, copped 6 combine flour, sugar, baking powder and salt in a medium mixing bowl 1/2 cup sugar 7 stir in cranberry's and walnuts 1 egg 8 combine fremaiing ingredients in a separate mixing bowl 2 tsp baking powder 1/2 cup butter, melted 9 add to dry ingredients, mixing just until moist 1 tsp salt 10 sprinkel steusel on each muffin 1/2 cup milk 11 bake for 25-30 minutes or until golden brown 2 cups urban processing's sweet & moist dried cranberries. 12 remove from tins;cool. Caleb Kissoon-Utah

• What you will need, • 1 stick of butter • 1/2 cup of diced onions • 1 (32 ounce) package frozen shredded hash browns, thawed • 2 cups shredded sharp chedder cheese • 1 (10-1/2 ounce) can cream of celery soup • 2 cups sour cream • 1/2 teaspoon salt • 1/4 teaspoon black pepper 1 cup coarsely crushed butter- flavored crackers put in oven for 375 degrees f coat a 9-x13inch baking dish with cooking spray in small skillet over medium heat melt 1/2 butter add onion and saute 4 -5 or until soft. in large bowl combine hash browns cheese soup sour cream salt pepper and onion mix well spoon mixture into prepared baked dish. in small microwavable bowl melt remaining butter sprinkle butter over remaining potatoes cover dish with foil and bake for 35 minutes take out and put in again foir 10 - 15 more minutes or until golden brown then done. Artemis Kitchuck-North Dakota

•Apple Kuchen What you need •2 packages of yellow cake mix •1/2 cup margarine, softened •1 cup flaked coconut •8 large granny smith apples •1 cup white sugar •2 teaspoons ground cinnamon •2 cups of sour cream •2 eggs Directions 1.Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 pan. Peel, core, and cut each apple into 8 wedges. set aside. 2.In a medium bowl, combine the cake mix and coconut margarine until crumbly. Pat mixture lightly into prepared pan, Building up the edges slightly to form a crust.Arange apple wedges on top. 3.Mix together the cinnamon and sugar and sprinkle over the apples and the cake mixture. In a small bowl, whisk together the egg and sour cream. Drizzle over the top of the cake. 4.Bake in preheated oven for 35 Todd Lucas13/41/221/31/4 egg1/2teaspoonscup cupteaspoon freshcupsteaspoonswhitevegetablemilkallbutter,- allpurpose-blueberriesbaking- saltsugarpurposeMaine cubedground oil powderflour flour cinnamon

• • 1 1/2 cups all-purpose flour • 3/4 cup white sugar • 1/2 teaspoon salt • 2 teaspoons baking powder • 1/3 cup vegetable oil • 1 egg • 1/3 cup milk • 1 cup fresh blueberries • 1/2 cup white sugar • 1/3 cup all-purpose flour • 1/4 cup butter, cubed • 1 1/2 teaspoons ground cinnamon • DIRECTIONS • Preheat oven to degrees F (200 degrees C). Grease muffin cups or line with muffin liners. • Combine 1 1/2 cups flour, 3/4 cup sugar , salt and baking powder.Place vegetables oil into a cup measuring cup; add the egg and enough milk to fill the cup.Mix this with flour mixture. fold in blueberries. fill muffin cups right to the top and sprinkle with crumb topping mixture. • to make crumb topping mix together 1 half cup of sugar 1/3 cup of flower 1/4 cup butter and 1 1/2 teaspoon cinnamon mix with fork and sprinkle oven muffins before baking. Brian David-Indiana

Sugar from Indiana.

step 1 Mix cornstarch and. add 4 tablespoons butter and half and half. cook over medium heat, stirring constantly.until mixture boils and becomes thick and creamy.Remove from heat and stir in the vanilla. step 2 Preheat oven broiler to high. step 3 Pour mixture into high crust. Drizzle 2 table spoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles --wach it carefully as it doesn't tacke long. Refrigerate for at least 1 hour before surving.

Ingredients • 2 (9inch) pie crust, baked • 3/4 table spoons cornstarch • 3/4 cup white sugar • 4 cup butter , melted • 2 1/4 cups half and half cream • 1 teaspoon vanilla extract • 2 teaspoons butter, melted 1/2 teaspoons ground cinnamon Thomas Menold- Maryland

Crab Cakes Ingredients: 1 1/8 cups crushed saltine crackers. 1 cup of mayonnaise. 1 teaspoon prepared brown mustard. 1/4 cup chopped onion. 1 stalk celery, chopped. 1 teaspoon Old Bay Seasoning TM, 1 pound crabmeat. Directions: Step 1: Preheat oven broiler setting. Lightly grease a baking sheet.

Step 2: In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet

Step 3: Boil crab cakes 8 to 10 minutes on each side, or until golden brown. Tate Miller-Alaska

• Venison Sloppy Joe's • Ingredients • 1/4 pound bacon, 2 pounds venison stew meat, 1 large yellow onion [chopped], 1/2 cup brown sugar, 1/4 cup wine vinegar, 1 tbsp ground cumin, 1 tbsp chili powder, 2 tbsp minced garlic, 1tbsp prepared Dijon-style mustard, 1cup ketchup, salt and pepper to taste

• Directions

• Step 1 • Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor. • Step 2 • Put onion , sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together. • Step 3 • Cook for a minimum of 8 hour son Low settings. use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue. Kristalynn Trimm-Georgia

• Mom's Peach Crisp • Ingredients • 4 cups of fresh sliced peaches, 1/2 cup all purpose flour, 1/2 cup brown sugar, 1/2 cup cold butter, 1 teaspoon ground cinnamon, 1/4 teaspoon of salt, 1 cup rolled oats. • Prep 15 min. Cook 30 min. Ready in 45 min. • Step 1: Preheat oven 350 degrees F (175 degrees C) • Step 2: Arrange peaches evenly in a 8 x 8 inch baking dish • Mix flour brown sugar butter, cinnamon and salt in a bowl using a pastry cutter until evenly crumbled fold oats into flour mixture sprinkle and press topping in to peaches bake in preheated oven until topping is lightly browned about 30 min. • Dillan Vallee-Minnesota

Minnesota Wild Rice Ingredients: 2 (4.5 ounces) packages of instant long grain wild rice, 1/2 pound sliced mushrooms, 1(16 ounce) package ground pork sausage, 1(16 ounce) package ground sage pork sausage, 1/2 cup celery, chopped, 1 medium onion, chopped, 1 (5 ounce) can water chestnuts, drained and sliced, 2 beaten eggs, 1/4 teaspoon garlic powder. Directions: Step 1: Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 C). Lightly grease a 9x13 inch baking dish Step 2: Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain, and set aside. cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. season with garlic powder. Step 3: Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. bake15 minutes in the preheated oven, until lightly browned Rosalyn Velazquez-Pennsylvania

Pennsylvania Dutch Potpie (Bot Boi) Ingredients: meat of your choice, potatoes, 6 eggs, 3 cups flour, 6 tbsp. water, pinch of salt. Directions: Boil meat of choice (beef, ham, chicken) with plenty of broth until soft. Cut up meat and set aside. Save broth. Cut up a few potatoes and add to broth along with meat. Simmer all 3 ingredients as you prepare the noodles/dough. Dough/Noodles: 6 eggs, 3 cups + flour, 6 tbsp. water, pinch of salt Form a ball of dough. Add more flour or water as needed if too dry or too wet. Roll out dough very thin on floured surface. Approximately 1/4 " thick. Cut into 1 inch squares with a pizza slicer or knife. Add squares to boiling broth mixture. Cook approximately 30 minutes or until noodles are fully cooked. Amish family- Belleville, PA Phares Swarey Mark Walton-Alabama

• Hot Apple Fruit crisp • Ingredients • 4-6 apples, peeled and sliced • 1 can of cranberry sauce • 1/2 cup of butter • 1 cup of brown sugar • 2 cups of oatmeal Colton Weeks- Kansas

• 1 teaspoon rubbed sage • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 clove garlic, crushed • 1 (5 pound) boneless pork loin • 1/2 cup sugar • 1 tablespoon cornstarch • 1/4 cup water • 2 tablespoons soy sauce Claira Whitebread-Kentucky

Kentucky boiermaker meatballs Ingredients 4 1/4 IBS LEN GROUND BEEF, 12 3/4 EGGS, 4 1/4 CUPS BREADCRUMBS,4 1/4 LARGE VIDALIA ONION,1 1/2 CUPS BARBECUE SAUCE,4 1/4 TEASPOONS HOT SAUCE,4 1/4 TO TASTE SALT AND PEPPER, 4 1/4 TO TASTE OI.

Directions STEP 1: DICE AND SAULTE' THE ONION IN OIL UNTIL BROWN

STEP 2: IN A LARGE POT PLACE THE MEATBALLS BOIL UNTIL THEY ARE FLOTING

STEP 3; FINSH IN OVEN AT 425 DEGREES UNTIL BROWN Makeane Holmes-North Carolina

•Bubbas Barbequed Skirt Steak

•6 pounds of trimmed skirt steaks •1 cup of olive oil •1-1/2 cup of red wine •3 tablespoons of dried parsley •3 tablespoons of basil •3 tablespoons of balsamic vinegar •3 tablespoons of soy sauce •9 cloves garlic crushed •3 bay leaves •3 cups of barbeque sauce such as sweet baby rays Megan Sullivan-Massachusetts

Ma's rice pudding Ingredients: 1\2 cup. uncooked regular rice 1\2 cup. sugar 2 tablespoons. of butter. cinnamon, nutmeg or raisins- if desired Directions: Grease a 2 quart casserole combine rice, sugar, and milk. Dot with butter. Bake at 300 F for 2 to 2 1/2 stirring occasionally, until rice is tender. And pudding is creamy. Cool. Sprinkle cinnamon, nutmeg, or raisins if desired. This pudding is good served warm but will set up and thicken as it cools.