Background on the Sweet Potato – State Vegetable of North Carolina

Students at a Wilson County school petitioned the North Carolina General Assembly for the establishment of the sweet potato as the Official State Vegetable. Their assignment lead to the creation of the newest state symbol.

North Carolina is the largest producer of sweet potatoes in the nation harvesting over four billion pounds of the vegetable in 1989. The sweet potato is high in vitamins A and C and low in fat and was grown in North Carolina before the European colonization of North America.

The sweet potato was officially designated the State Vegetable by the General Assembly of 1995. (Session Laws, 1995, c. 521).

-North Carolina Secretary of State

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Background on Laura Bush

White House Recipe

Laura Bush’s
Recipe for Sweet Potato Casserole

Ingredients for Sweet Potato Casserole
Serves 6 people
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• 8 medium sized sweet potatoes,
  roasted, peeled and passed through
  a fine mesh sieve
• 3 whole eggs, lightly beaten
• 1 cup half and half
• 1 tablespoon vanilla
• 1 tablespoon turbinado sugar
• 1 teaspoon salt
• ½ bag miniature marshmallows
• cooking spray

Directions for Sweet Potato Casserole

Sweet Potato Casserole by Ben Garney/Flickr CC2.0

1. Preheat oven to 350 degrees.
2. In a large bowl, lightly mix all the ingredients except the marshmallows.
3. Spray a 9 inch casserole dish with cooking spray.
4. Pour the custard and top with a half bag of mini marshmallows.
5. Bake for about a half hour.
6. Keep warm for service.

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Sweet Potato Casserole Ingredients

Cranberry Sauce - image courtesy of the Cape Cod Cranberry Growers' Association

Cranberry Juice was also adopted as the official State Beverage of the Commonwealth on May 4, 1970.

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Ingredients for 5-Minute Cranberry:

• 3 cups fresh or frozen cranberries
• ¼ cup water
• 2 cups sugar
• fresh lemon juice (1/4 lemon)

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Directions for 5-Minute Cranberry:

1. Gather all ingredients.
2. Place cranberries in a saucepan with ¼ cup of water and cook over low heat until cranberries are soft and begin to pop.
3. Add the sugar and mix well.
4. Let simmer until mixture begins to thicken.
5. Remove from heat and stir in the lemon juice.
6. Place in serving dish, cover with plastic wrap and let cool.
7. Serve cold.

Source: Cape Cod Cranberry Growers’ Association

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Tasty Cranberry Goodies

State History of the Vidalia Onion

Georgia farmers united in the mid-1980’s to seek both state and federal protection of the growing region and the Vidalia brand name. The following legislation was passed during this historical time:

1986 – Georgia’s state legislature gave the Vidalia onion legal status and defined the 20-county production area.

1989 – Vidalia onion producers established Federal Marketing Order No. 955 for the crop. This USDA program created the Vidalia Onion Committee and extended the definition of a Vidalia onion to the federal level.

1990 – The Vidalia onion was named Georgia’s Official State Vegetable. The name “Vidalia” had also been trademarked and is still owned by the Georgia Department of Agriculture.

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Ingredients for Spicy Vidalia Onion Rings

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• 1/2 cup White Lily Self-Rising Cornmeal Mix
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• 3 large Vidalia Onions sliced into 1/4 inch rings
• 1/4 cup milk
• 2 to 3 tablespoons butter, melted, or non-stick cooking spray
• Salt and pepper to taste

Instructions for Spicy Vidalia Onion Rings

Onion Rings - photo by Kate Ter Haar/Flickr CC2.0

1. Preheat oven to 450 degrees.
2. Grease baking sheet with spray.
3. Combine meal, pepper, paprika in a large zip lock plastic bag.
4. Dip Vidalia Onion slices in milk and place in the plastic bag with mixture. Seal and shake until well-coated.
5. Place in a single layer on the pan.
6. Drizzle with melted butter or spray with non-stick cooking spray.
7. Bake for 10 minutes.
8. Remove from oven and turn slices over with spatula. Return to the oven and bake for 10 to 15 minutes more or until browned and crisp.
9. Drain on paper towels.
10. Add salt and pepper to taste. Serve hot.

Source: The Vidalia® Onion Committee

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Tasty Onion Treats

Basic Twice Baked Idaho® Potatoes courtesy of the Idaho Potato Commission.

Potatoes are the Official State Vegetable of Idaho

With over a century of growing potatoes, Idaho has produced
more than any other state every year since 1957, producing around 30%
of U.S. fall production per year. Bingham county almost produces more
potatoes than the entire state of Maine! Potatoes contribute
over $2 billion or approximately 15% of Idaho’s gross state product.

Ingredients for Twice Baked Potatoes:

• 4 large Idaho® potatoes
• 1 teaspoon olive oil (optional, for a softer-skinned potato)
• 1/2 cup reduced-fat (“light”) sour cream
• Pinch nutmeg
• Salt and freshly ground pepper to taste
• Milk (as desired, for consistency)

Directions for Twice Baked Potatoes:

1. Preheat oven to 425° F.
2. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired.
3. Bake potatoes directly on the middle oven rack for 50 – 60 minutes or until they yield to gentle pressure.
4. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
5. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency.
6. Stir in add-ins as desired.
7. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high.
8. Place filled potatoes on a baking sheet and bake for 18 – 20 minutes or until hot.

Estimated Nutritional Analysis per Serving: 159 calories, 1 g fat, 5 mg cholesterol, 87 mg sodium, 4 g protein, 33 g carbohydrates

Tasty Potato Treats for You

Slow Cooker Idaho Potato Casserole courtesy of the Idaho Potato Commission

The Idaho potato is the official state vegetable of the state of Idaho.

From Aristocrat in Burlap:

In certain ways, the mighty Snake River is the mother of Idaho’s potato industry. It has, through the centuries, transported and deposited much of the silt that farmers cultivate today in lower-lying fields along the river course. It provides much of the water that makes possible the growing of a plant that needs soil moisture of 80 percent for ideal growth. As it plunges a mile downward in elevation along its course, the Snake generates electrical energy that makes pumping from deep wells possible, and most of the potato-growing areas in the state lie contiguous to the Snake River Valley as it twists its way in a 550-mile arc across southern Idaho.

Ingredients for the Idaho Potato Casserole:

• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 pounds Idaho® potatoes, peeled and cut into 1/2-inch cubes
• 1 cup chopped zucchini
• 1 teaspoon dried thyme leaves
• 1 cup water
• 1/4 cup fat free milk
• 2 teaspoons cornstarch
• 7-ounce package reduced fat shredded Mexican-style four cheese blend (about 1 3/4 cups total)
• 1/4 cup butter
• 2 teaspoons salt or to taste
• 1/2 teaspoon black pepper

H3>Directions for the Idaho Potato Casserole:

1. Coat a 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
2. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
3. Add the onions, coat with cooking spray; cook 4 minutes or until translucent, stirring frequently.
4. Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
5. Pour the water into the skillet and stir until well blended and beginning to boil.
6. Pour onion mixture evenly over the potatoes. Do not stir. Cover and cook on high setting 3 1/2 hours or until potatoes are tender when pierced with a fork.
7. Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely dissolved.
8. Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper.
9. Cover and cook on high setting 10 minutes to thicken slightly.
10. Spoon the potato mixture into a large pasta bowl or 13-inch by 9-inch casserole dish. Sprinkle with the remaining 3/4 cup cheese.

Yield: 14 servings (3/4 cup per serving)

Estimated Nutritional Analysis per Serving: 160 calories, 5 g total fat, 2.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 470 mg sodium, 3 g fiber, 8 g protein, 22 g carbohydrate

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Tasty Potato Treat for You

[wpzon keywords="potato casserole"]

Citation styles

APA style

“Slow Cooker” Idaho® Potato Casserole. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:56, May 19, 2012, from http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/

MLA style

admin, “”Slow Cooker” Idaho® Potato Casserole.” Coast2CoastRecipes. 2 December 2011, 06:44 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/>.

MHRA style

admin, '”Slow Cooker” Idaho® Potato Casserole', Coast2CoastRecipes, 2 December 2011, 06:44 UTC, <http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “”Slow Cooker” Idaho® Potato Casserole.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/ [accessed May 19, 2012].

CBE/CSE style

admin, “Slow Cooker” Idaho® Potato Casserole [Internet]. Coast2CoastRecipes; 2011 December 2, 06:44 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/.

Bluebook style

“Slow Cooker” Idaho® Potato Casserole, http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/ (last visited May. 19, 2012).

AMA style

admin, “Slow Cooker” Idaho® Potato Casserole. Coast2CoastRecipes. December 2, 2011, 06:44 UTC. Available at: http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/feed/ 0 http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/ http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/#comments Tue, 06 Apr 2010 20:16:41 +0000 admin http://coast2coastrecipes.com/?p=439
Contents
1. Ingredients for Idaho Potato Bread Pudding
2. Ingredients for Praline Creme Anglaise:
3. Directions for the Pudding
4. DIRECTIONS FOR THE PRALINE ANGLAISE:
5. Tasty Bread Pudding Treats For You

The Idaho Potato is the Official State Vegetable of, yes you guessed it, Idaho. It was designated the State Vegetable in 2002 by the Idaho State Legislature: HOUSE BILL NO. 525.

Ingredients for Idaho Potato Bread Pudding

:
• 6 T. Unsalted butter, softened
• 2 lb. Potato bread or rolls, cut into 1 inch cubes
• 2 C. Dried cherries
• 1 lb. White Chocolate, cut into ½ inch chunks
• 2 1/2 lb. Mascarpone Cheese, very soft
• 6 each Eggs
• 6 C. Half and Half
• 3 C. Sugar
• 3 T. Pure Vanilla Extract
• 2 tsp. Ground cinnamon
• 1/2 tsp. Ground nutmeg

Ingredients for Praline Creme Anglaise:

• 8 each Egg Yolks
• 1 1/2 C. Dark Brown Sugar
• 1 T. Arrowroot powder
• 4 C. Half and Half
• 1 T. Pure Vanilla Extract
• 2 oz. Bourbon

Directions for the Pudding

:
PREHEAT OVEN to 375°
1. Butter the 2″ Hotel Pan well with the butter.
2. Combine the bread cubes, dried cherries and white chocolate chunk , mix well. Place into pan.
3. Place the marscarpone into a mixing bowl, add the eggs mix well.
4. Add the half and half, sugar, vanilla and spices. Beat well, until combined.
5. Pour the liquid over the bread mixture. Pressing the bread into the liquid to immerse it well.
6. Bake the pudding until the top is puffed and lightly browned, about 1 hour.
7. Serve with Praline Crème Anglaise at the side.

DIRECTIONS FOR THE PRALINE ANGLAISE:

1. Combine the egg yolks , brown sugar and arrowroot, in an electric mixer, mix until light and fluffy.
2. Scald the half and half , add a little at a time to the egg mixture, folding together by hand, until well mixed.
3. Return to the heat, cooking over low heat, stirring constantly.
4. Prepare an ice bath; (one 2 qt. mixing bowl set over a larger bowl filled with ice and water). When the mixture coats the back of a spoon, remove from heat immediately, and strain through a sieve into the top bowl of the ice bath.
5. Stir as the mixture cools.
6. Serve at the side of the bread pudding in goosenecks or sauce boats, serve the bread pudding in chafing dishes warm. Dusted with powdered sugar

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Tasty Bread Pudding Treats For You


[wpzon keywords="bread pudding"]

Citation styles

APA style

Idaho® Potato Bread Pudding. (2010, June 17). In Coast2CoastRecipes. Retrieved 13:56, May 19, 2012, from http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/

MLA style

admin, “Idaho® Potato Bread Pudding.” Coast2CoastRecipes. 17 June 2010, 22:55 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/>.

MHRA style

admin, 'Idaho® Potato Bread Pudding', Coast2CoastRecipes, 17 June 2010, 22:55 UTC, <http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Idaho® Potato Bread Pudding.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/ [accessed May 19, 2012].

CBE/CSE style

admin, Idaho® Potato Bread Pudding [Internet]. Coast2CoastRecipes; 2010 June 17, 22:55 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/.

Bluebook style

Idaho® Potato Bread Pudding, http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/ (last visited May. 19, 2012).

AMA style

admin, Idaho® Potato Bread Pudding. Coast2CoastRecipes. June 17, 2010, 22:55 UTC. Available at: http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/04/idaho%c2%ae-potato-bread-pudding/feed/ 0 http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/ http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/#comments Mon, 29 Mar 2010 02:05:43 +0000 admin http://coast2coastrecipes.com/?p=368
Contents
1. Ingredients for Sweet Potato Custard
2. Directions for Sweet Potato Custard
3. Tasty Sweet Potato Desserts for You


Sweet Potato Custard by galateadia

The Sweet Potato is the official State Vegetable of North Carolina, and more than 40% of all sweet potatoes are grown there. Sweet potatoes have been around for a long time, all the way back to prehistoric times, when they may have been a favorite snack of herbivore dinosaurs.




According to the North Carolina SweetPotato Commission:

In 1543 DeSoto’s Spanish explorers found sweet potatoes growing in “Indian gardens” in what became Louisiana. The sweet potatoes were also cultivated in the Carolina area of North America before the European colonization.

The American “yam” is a copper-colored Sweet Potato with a golden-red flesh that is moist when cooked and has a sweeter flavor than the “drier” varieties, They are grown primarily in the South, most notably North Carolina (43,000 acres) and Louisiana with California, Mississippi, Alabama, New Jersey, Texas, and South Carolina following.

In Colonial days sweet potatoes were an item of trade and were shipped from the Carolinas out to northern cities. The potato was an essential food for all the colonies in the days before modern means of preservation.

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Ingredients for Sweet Potato Custard

• 1 cup sweet potato, cooked, mashed
• 1/2 cup (about 2) small bananas, mashed
• 1 cup evaporated skim milk
• 2 Tbsp brown sugar, packed
• 2 egg yolks (or 1/3 cup egg substitute), beaten
• 1/2 tsp salt
• 1/4 cup raisins
• 1 Tbsp sugar
• 1 tsp ground cinnamon
• nonstick cooking spray as needed

Directions for Sweet Potato Custard

1. In medium bowl, stir together sweet potato and banana.
2. Add milk, blending well.
3. Add brown sugar, egg yolks, and salt,
   mixing thoroughly.
4. Spray 1-quart casserole with nonstick
   cooking spray. Transfer sweet potato
   mixture to casserole dish.
5. Combine raisins, sugar, and cinnamon. Sprinkle over top of sweet potato
   mixture.
6. Bake in preheated 325 ºF oven for
   40–45 minutes or until knife inserted
   near center comes out clean.

Yield: 6 servings

Serving size: 1/2 cup

Each serving provides:Calories: 160

A heart healthy recipe from The National Heart, Lung, and Blood Institute

Image courtesy of

http://www.flickr.com/photos/galateadia/ / CC BY 2.0

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Tasty Sweet Potato Desserts for You


[wpzon keywords="sweet potato dessert"]

Citation styles

APA style

Sweet Potato Custard – Official State Vegetable of North Carolina. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:56, May 19, 2012, from http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/

MLA style

admin, “Sweet Potato Custard – Official State Vegetable of North Carolina.” Coast2CoastRecipes. 2 December 2011, 15:42 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/>.

MHRA style

admin, 'Sweet Potato Custard – Official State Vegetable of North Carolina', Coast2CoastRecipes, 2 December 2011, 15:42 UTC, <http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Sweet Potato Custard – Official State Vegetable of North Carolina.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/ [accessed May 19, 2012].

CBE/CSE style

admin, Sweet Potato Custard – Official State Vegetable of North Carolina [Internet]. Coast2CoastRecipes; 2011 December 2, 15:42 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/.

Bluebook style

Sweet Potato Custard – Official State Vegetable of North Carolina, http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/ (last visited May. 19, 2012).

AMA style

admin, Sweet Potato Custard – Official State Vegetable of North Carolina. Coast2CoastRecipes. December 2, 2011, 15:42 UTC. Available at: http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/03/sweet-potato-custard-official-state-vegetable-of-north-carolina/feed/ 1 http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/ http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/#comments Mon, 29 Mar 2010 00:29:56 +0000 admin http://coast2coastrecipes.com/?p=360
Contents
1. Ingredients for Cranberry Wild Rice Pilaf
2. Directions for Cranberry Rice Pilaf
3. Tasty Organic Cranberry Treats for You

Cranberries are the State Fruit of Wisconsin, and for good reason.

According to the Wisconsin State Cranberry Growers Association:

The cranberry, once called “crane berry” by settlers because of its blossom’s resemblance to the sandhill crane, is best known for its place on the Thanksgiving table.


Wisconsin produces more cranberries than any other state in the U.S.; almost 60% of the total production. The cranberry industry is the state’s largest fruit industry, contributing nearly $350 million annually to the state’s economy and supporting approximately 7,200 jobs.

Cranberries are also the Official State Berry of Massachusetts

The following recipe is a great classroom recipe to share with your state report project.

Ingredients for Cranberry Wild Rice Pilaf

• 3/4 cup uncooked wild rice
• 3 cups chicken broth
• 1/2 cup pearl barley
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 1 Tblsp butter or margarine
• 1/3 cup sliced almonds, toasted

Directions for Cranberry Rice Pilaf

1. Rinse and drain rice; place in a saucepan.
2. Add broth and bring to a boil.
3. Reduce heat; cover and simmer for 10 minutes.
4. Remove from the heat; stir in barley, cranberries, currants and butter.
5. Spoon into a greased 1-1/2 qt. baking dish.
6. Cover and bake at 325 degrees for 55 minutes or until liquid is absorbed and rice is tender.
7. Add almonds and fluff with a fork.

6-8 servings

Recipe courtesy of the Wisconsin State Cranberry Growers Association

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Tasty Organic Cranberry Treats for You


[wpzon keywords="organic cranberries"]

Citation styles

APA style

Cranberry Wild Rice Pilaf – Wisconsin State Fruit. (2010, June 17). In Coast2CoastRecipes. Retrieved 13:56, May 19, 2012, from http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/

MLA style

admin, “Cranberry Wild Rice Pilaf – Wisconsin State Fruit.” Coast2CoastRecipes. 17 June 2010, 22:34 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/>.

MHRA style

admin, 'Cranberry Wild Rice Pilaf – Wisconsin State Fruit', Coast2CoastRecipes, 17 June 2010, 22:34 UTC, <http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Cranberry Wild Rice Pilaf – Wisconsin State Fruit.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/ [accessed May 19, 2012].

CBE/CSE style

admin, Cranberry Wild Rice Pilaf – Wisconsin State Fruit [Internet]. Coast2CoastRecipes; 2010 June 17, 22:34 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/.

Bluebook style

Cranberry Wild Rice Pilaf – Wisconsin State Fruit, http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/ (last visited May. 19, 2012).

AMA style

admin, Cranberry Wild Rice Pilaf – Wisconsin State Fruit. Coast2CoastRecipes. June 17, 2010, 22:34 UTC. Available at: http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/feed/ 0 http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/ http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/#comments Fri, 05 Feb 2010 23:30:28 +0000 admin http://coast2coastrecipes.com/?p=267
Contents
1. Ingredients for Wild Turkey
2. Directions for baking a Wild Turkey
3. Ingredients for Berry Stuffing
4. Directions for Berry Stuffing
5. Tasty Turkey Treats For You



Wild Turkey is the state bird (or state game bird) of Alabama, Massachusetts, and South Carolina. Cooking wild turkey is a little different than cooking a standard store-bought turkey, because they are drier and have a smaller breast. It’s important to keep the bird moist when you cook it.




Ingredients for Wild Turkey

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• 1 bird – wild turkey (prepared – gutted and feathers removed)
• 1/8 cup – Salt
• 1 cup – water
• 1 can – chicken broth
• Stuffing recipes – see below

Directions for baking a Wild Turkey

1. Salt the turkey. This is similar to brining but better. Rub salt all over the turkey skin, and then refrigerate it over night.
2. Remove the bird in the morning and stuff it with the bread and berry stuffing shown below
3. Pour chicken broth and water over the bird and into the stuffing cavity
4. Bake the bird at 325 degrees for 4 – 4-1/2 hours, or until tender. The drumstick should easily pull away from the bird when it’s ready.

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Ingredients for Berry Stuffing

• Bread – any you have around (raisin bread is good too)
• Dried Cranberries
• Blueberries (fresh or canned)
• Blackberries (fresh) – optional
• Apples (diced) – optional
• Eggs – 1 or 2

Directions for Berry Stuffing

Take any bread you have laying around. It can be slightly stale, because it will be cooking inside the bird and picking up the juices from it. Mix in any berries that you like. They can be fresh or dried. I usually add dried cranberries, fresh blueberries, and strawberries or blackberries if they are in season. You can also use diced apples, and/or any other berries that you like. Then, take one or two eggs (depending on the amount of stuffing) and mix it all together. Then stuff the bird. To keep the stuffing in the bird, you can use the hell of a loaf of bread and slide it across the opening of the cavity after you stuff the bird.

This is a very loose recipe. I usually just eye the cavity and mix about 1/3 more than I think it will take because I also stuff the back end of the turkey and push some of the stuffing up under the skin on that end of the cavity. The berries help to keep the bird moist and makes the meat lightly sweet.

To keep the bird moist, seal it with aluminum foil to start will help the bird absorb some of the liquid. Remove the foil about halfway through the baking process to brown the bird. You can pour some chicken broth and or white wine over the bird while it’s baking to keep the bird extra moist.

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Tasty Turkey Treats For You


[wpzon keywords="smoked turkey breast"]

Citation styles

APA style

Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird. (2011, December 2). In Coast2CoastRecipes. Retrieved 13:56, May 19, 2012, from http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/

MLA style

admin, “Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird.” Coast2CoastRecipes. 2 December 2011, 07:46 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/>.

MHRA style

admin, 'Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird', Coast2CoastRecipes, 2 December 2011, 07:46 UTC, <http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/ [accessed May 19, 2012].

CBE/CSE style

admin, Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird [Internet]. Coast2CoastRecipes; 2011 December 2, 07:46 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/.

Bluebook style

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AMA style

admin, Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird. Coast2CoastRecipes. December 2, 2011, 07:46 UTC. Available at: http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/. Accessed May 19, 2012.

]]> http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/feed/ 0 http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/ http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/#comments Sat, 01 Aug 2009 18:39:22 +0000 admin http://coast2coastrecipes.com/?p=147
Contents
1. Frijol – Official State Vegetable of New Mexico
2. Frijoles Recipe
3. First Round of Ingredients
4. Second round of ingredients
5. Third round of ingredients
6. Directions
7. Delicious Frijoles Just for You



Photo courtesy of Emdot/Marya

Frijol – Official State Vegetable of New Mexico


The pinto bean (Spanish: frijol pinto, literally “painted bean”) is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.  In the southwest United States, the pinto bean is an important symbol of regional identity. Along with the chile/chilli, it is one of the official state vegetables of New Mexico (under the name frijol). The prepared beans are commonly known as frijoles.

Source: Wikipedia


According to the New Mexico State Legislature, in 1965, the legislative debate over the adoption of the state vegetable centered on the argument that the two vegetables were inseparable, so both the chile and frijoles were adopted as the official state vegetables.

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Frijoles Recipe


Cooking and Preparation Time: 12 hours+


First Round of Ingredients

• 1-1/2 – 2 cups pinto beans
• 10 cups water
• ham hock or a couple of strips of bacon
• 3 bay leaves
• a couple of hot dry red chiles like pico de gallo or pequin

Second round of ingredients

• Half a dozen cloves of garlic
• 1 Tablespoon dry leaf oregano
• 1 tsp. whole cumin seed, crushed a bit
• Black pepper to taste
• 1-4 Tablespoon ground chile powder
• 1 tsp. vinegar

Third round of ingredients

• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• bit of salt

Directions

1. Wash and clean beans thoroughly and then soak them overnight with the first round of ingredients.
2. Heat ingredients until they are at a medium simmer. Simmer for several hours.
3. Add second round of ingredients and simmer for several hours until beans are tender.
4. Add water as needed during this time. Water should cover the beans. Simmer until beans are tender.
5. Remove mixture from heat and add third round of ingredients.
   Note: Don”t add the salt until the frijole (beans) are done, or they will get  tough. For refried beans (frijoles refritos), take some of the bean mixture and fry it in a pan with some bacon grease.

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Delicious Frijoles Just for You


[wpzon keywords="frijoles"]

Citation styles

APA style

Frijoles – New Mexico State Vegetable. (2011, December 3). In Coast2CoastRecipes. Retrieved 13:56, May 19, 2012, from http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/

MLA style

admin, “Frijoles – New Mexico State Vegetable.” Coast2CoastRecipes. 3 December 2011, 00:13 UTC. . 19 May 2012 <http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/>.

MHRA style

admin, 'Frijoles – New Mexico State Vegetable', Coast2CoastRecipes, 3 December 2011, 00:13 UTC, <http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/> [accessed 19 May 2012]

The Chicago Manual of Style

admin, “Frijoles – New Mexico State Vegetable.” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/ [accessed May 19, 2012].

CBE/CSE style

admin, Frijoles – New Mexico State Vegetable [Internet]. Coast2CoastRecipes; 2011 December 3, 00:13 UTC [cited 2012 May 19]. Available from: http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/.

Bluebook style

Frijoles – New Mexico State Vegetable, http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/ (last visited May. 19, 2012).

AMA style

admin, Frijoles – New Mexico State Vegetable. Coast2CoastRecipes. December 3, 2011, 00:13 UTC. Available at: http://coast2coastrecipes.com/2009/08/frijoles-new-mexico-state-vegetable/. Accessed May 19, 2012.

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