State Potluck Cook Book
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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 apple pie 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.