Coast2CoastRecipes » State Recipes S-W http://coast2coastrecipes.com State Recipes for the official food symbols and top agricultural products. Sun, 11 Dec 2011 22:09:12 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Oyster Basics – Mississippi State Shell http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/ http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/#comments Tue, 19 Apr 2011 19:58:58 +0000 admin http://coast2coastrecipes.com/?p=1494
Contents
  1. Oyster Proverb
  2. Oyster Shucking
  3. Mississippi State Legislature-Official State Shell The Oyster
  4. Oyster Delicacies


Oyster Proverb


Oyster- Mississippi State Shell - photo courtesy of Neeta Lind/Flickr CC By-2.0

Oyster- Mississippi State Shell - photo courtesy of Neeta Lind/Flickr CC By-2.0


Only buy oysters in months with the letter “r”?

Month with an “r”: January, February, March, April, September, October, November, December

Although oysters in the Gulf of Mexico can spawn throughout the year because of warm Gulf currents; most oysters spawn in the summer and have a soft and fatty texture with an unpleasant water taste. They lose the lean, firm texture and bright flavor that they have during the other months of the year, hence our little saying to help remember the optimum months for oysters.



Oyster Shucking

Shucking an oyster refers to opening an oyster’s shell to cook it. Oysters must be alive when you cook them. If they are dead coming out of the water, they are dangerous to eat.

Tap the oyster’s shell to see if they react. If the shell is open, it will snap shut. If it stays open the oyster is dead or sick. Don’t eat it. If the oyster is closed and it makes an odd clacking sound, it is dead and full of sand; once again don’t eat it.

Once you’ve checked that all of your oysters are alive and safe to eat, you need to pry open their shells. To do this wear heavy gloves to protect your hands. More people have cut themselves opening oysters than probably any other item. A shucking knife is the best tool with a short, triangular, thick blade about 2-3 inches long. If you use something else, you increase your possibility of getting cut by a lot.

Pros can open an oyster in about 3 seconds, but you are not a pro, so don’t try to match their time. Insert the knife in the hinge at the bottom of the shell and twist. The shucking knife will break the hinge and open the shell. Careful, the shell is sharp!

Oysters on the Half Shell - Allerina & Glen MacLarty/Flickr CC By-2.0

Oysters on the Half Shell - Allerina & Glen MacLarty/Flickr CC By-2.0

If you boil the oysters, they will naturally open as they die, and you can save yourself the job of shucking them. If they don’t open, they were dead already and you shouldn’t eat them. Oysters are safest to eat when they are cooked, since they can carry bacteria and other pathogens. Purists like to eat them raw (Oysters on the Half Shell), but since oysters are filter feeders their system can concentrate any undesirable bacteria from their surroundings. Be careful with the choices you make.

Mississippi State Legislature-Official State Shell
The Oyster

An act designating the Oyster Shell (Crassostrea virginica) as the State Shell was approved April 12, 1974, Chapter 551, General Laws of Mississippi of 1974.


Oyster Delicacies


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Oyster Basics – Mississippi State Shell. (2011, October 14). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/
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admin, “Oyster Basics – Mississippi State Shell.” Coast2CoastRecipes. 14 October 2011, 06:40 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/>.
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The Chicago Manual of Style
admin, “Oyster Basics – Mississippi State Shell.” Coast2CoastRecipes, http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/ [accessed February 6, 2012].
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admin, Oyster Basics – Mississippi State Shell [Internet]. Coast2CoastRecipes; 2011 October 14, 06:40 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/.
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Oyster Basics – Mississippi State Shell, http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/ (last visited Feb. 6, 2012).
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admin, Oyster Basics – Mississippi State Shell. Coast2CoastRecipes. October 14, 2011, 06:40 UTC. Available at: http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/. Accessed February 6, 2012.
]]> http://coast2coastrecipes.com/2011/04/oyster-basics-mississippi-state-shell-2/feed/ 0 Simple Pheasant – State Bird of South Dakota http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/ http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/#comments Fri, 18 Feb 2011 06:57:58 +0000 admin http://coast2coastrecipes.com/?p=1422
Contents
  1. Chinese Ring-necked Pheasant State Bird of South Dakota
  2. Recipe for Simple Pheasant
  3. Delicious Pheasant For You

Chinese Ring-necked Pheasant - photo by USFWS

Chinese Ring-necked Pheasant - photo by USFWS

Chinese Ring-necked Pheasant
State Bird of South Dakota

Chinese Ring-necked Pheasant (Phasianus colchicus) is the State Bird of South Dakota.

According to the Connecticut Department of Environmental Protection:

The ring-necked pheasant was introduced in the United States nearly two centuries ago, but its first successful introduction was in 1881 in the Willamette Valley of Oregon. Imported from its native range in Asia and China, today’s pheasant is actually a hybrid, resulting from crossbreeding between the English, Mongolian, Chinese, and Japanese varieties.

The Chinese ring-necked pheasant, celebrated its 100th anniversary in the state of South Dakota in 2008. The term “Chinese ring-necked” is not a reference to a particular subspecies. The term refers to the colloquial name commonly given to the wild pheasants. A native of Asia, pheasants came to South Dakota in 1908 when three Spink County farmers released three pairs of the birds, according to The South Dakota State Historical Society.



Recipe for Simple Pheasant


Ingredients for Simple Pheasant

  • ½ cup bread crumbs
  • ¼ cup Parmesan cheese
  • 2 Tbsp Parsley
  • 1 tsp garlic powder
  • 1 egg
  • 4 boneless Pheasant breasts
  • 3 Tbsp butter
  • 2 cups Marinara/Salsa Sauce
  • 4 slices provolone cheese

Directions for Simple Pheasant

  1. Combine bread crumbs, Parmesan cheese, Parsley and garlic powder.
  2. Dip breasts in egg and coat with bread crumbs.
  3. Cook breaded Pheasant in butter in a non-stick skillet 6-8 minutes, turning once.
  4. Pour Marinara/Salsa around Pheasant, top each breast with provolone cheese.
  5. Cover and cook 4-5 minutes (Until sauce is warm and cheese melted).

Recipe courtesy of the Ohio Department of Natural Resources



Delicious Pheasant For You


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Simple Pheasant – State Bird of South Dakota. (2011, November 2). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/
MLA style
admin, “Simple Pheasant – State Bird of South Dakota.” Coast2CoastRecipes. 2 November 2011, 01:57 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/>.
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The Chicago Manual of Style
admin, “Simple Pheasant – State Bird of South Dakota.” Coast2CoastRecipes, http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/ [accessed February 6, 2012].
CBE/CSE style
admin, Simple Pheasant – State Bird of South Dakota [Internet]. Coast2CoastRecipes; 2011 November 2, 01:57 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/.
Bluebook style
Simple Pheasant – State Bird of South Dakota, http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/ (last visited Feb. 6, 2012).
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admin, Simple Pheasant – State Bird of South Dakota. Coast2CoastRecipes. November 2, 2011, 01:57 UTC. Available at: http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/. Accessed February 6, 2012.
]]> http://coast2coastrecipes.com/2011/02/simple-pheasant-state-bird-of-south-dakota/feed/ 0 Frybread – State Bread of South Dakota http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/ http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/#comments Tue, 01 Feb 2011 22:12:25 +0000 admin http://coast2coastrecipes.com/?p=1319
Contents
  1. History of Frybread
  2. Legislature on Frybread
  3. Ingredients for Native American Frybread
  4. Preparation of Native American Frybread
  5. Products of Interest

History of Frybread

Frybread is a Native American bread used as a staple during many ceremonies such as Powwows, sweats, and Honor dinners. This particular recipe comes from the is from Tall Mountain and Summerwolf (French/Danish/English/Lenape).
-from American Indians By Jack Utter




Frybread - photo by Isaac Wedin 2.0 CC license

Frybread - photo by Isaac Wedin 2.0 CC license

Legislature on Frybread


Frybread was chosen as the official state bread of South Dakota in 2005 through House Bill No. 1205 during the 80th meeting of the South Dakota Legislative Assembly.


Ingredients for Native American Frybread

  • 3 cups unbleached flour
  • 1 Tbsp. baking powder
  • 1 Tsp. salt
  • 1-1/2 cups “warm” water

Preparation of Native American Frybread

  1. Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together.
  2. Add the “warm” water to this mixture and stir until all the dry ingredients are mixed well.
  3. Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
  4. When the dough is smooth & soft, rub oil over the top of your dough.
  5. Place back into the bowl, cover with a dry cloth & let rest for 30 minutes.
  6. Begin heating your lard, oil, or grease so it is very hot.
  7. Pull the dough at its edges until you have small circles.
  8. Drop circles into the hot grease until golden brown, then turn over until golden brown on
    the other side as well.
  9. Add enough grease/oil so the dough can deep fry.
  10. Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat.



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Frybread – State Bread of South Dakota. (2011, October 14). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/
MLA style
admin, “Frybread – State Bread of South Dakota.” Coast2CoastRecipes. 14 October 2011, 05:31 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/>.
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admin, 'Frybread – State Bread of South Dakota', Coast2CoastRecipes, 14 October 2011, 05:31 UTC, <http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/> [accessed 6 February 2012]
The Chicago Manual of Style
admin, “Frybread – State Bread of South Dakota.” Coast2CoastRecipes, http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/ [accessed February 6, 2012].
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admin, Frybread – State Bread of South Dakota [Internet]. Coast2CoastRecipes; 2011 October 14, 05:31 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/.
Bluebook style
Frybread – State Bread of South Dakota, http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/ (last visited Feb. 6, 2012).
AMA style
admin, Frybread – State Bread of South Dakota. Coast2CoastRecipes. October 14, 2011, 05:31 UTC. Available at: http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/. Accessed February 6, 2012.
]]> http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/feed/ 1 Maple Sugar Candy – Vermont Official State Flavor http://coast2coastrecipes.com/2010/06/maple-sugar-candy/ http://coast2coastrecipes.com/2010/06/maple-sugar-candy/#comments Fri, 11 Jun 2010 23:04:08 +0000 admin http://coast2coastrecipes.com/?p=634
Contents
  1. Sugar Maple – Official State Flavor of Vermont
  2. Recipe for Maple Sugar Candy
  3. Ingredients for Maple Sugar Candy:
  4. Utensils:
  5. Directions for Maple Sugar Candy:
  6. Delectable Maple Sugar Treats for You

Sugar Maple – Official State Flavor of Vermont

Sugar Maple (Acer saccharum), became the official tree of both Wisconsin and Vermont in 1949. New York followed suit and adopted it as the official state tree in 1956. Vermonters enjoy the sugar maple so much that as of April 26, 1994, the sugar maple went into effect as their Official State Flavor.

One of the benefits of having the Sugar Maple as the state tree is being able to enjoy its delectable sugar maple candies in the fall

Each year, usually in March, Indians would go to collect sap from maple trees and make sugar and maple syrup. Native American’s discovered long ago that maple trees have a sweet sap that can be drained from the tree and boiled to make syrup and sugar. They used an adze (like an ax) to make a cut in the maple tree’s bark. A short stick was pushed into the opening and the sap ran down the stick and into a bucket (usually a bark pan or wooden bowl) below.

Mothers would make candy for their children by folding little cones of thin birch bark and filling them with sugar. They also made molded candies. First they would carve the shapes of animals, moons, and stars into wooden molds. Then they pressed soft sugar into the molds. When the sugar hardened, they wrapped it in thin pieces of birch bark.

Source: Nez Perce National Historic Trail, USDA Forest Service



Recipe for Maple Sugar Candy

You can make an easy maple candy. This recipe makes about 30 candies.



Ingredients for Maple Sugar Candy:

  • 1/3 cup butter or margarine, softened
  • 1/3 cup maple syrup (or maple-flavored pancake syrup)
  • 1/2 teaspoon salt
  • 1 pound powdered sugar

    • Utensils:

    • Large mixing bowl
    • Large wooden spoon
    • Cookie sheet (covered with aluminum foil or parchment or wax paper)
    • Plastic candy molds, if you have some

    Directions for Maple Sugar Candy:

    1. Wash your hands well and get all your ingredients and utensils together.
    2. Put the first three ingredients in the bowl and mix with the spoon.
    3. Mix in the sugar. When it gets difficult to stir, use your hands to mix it until it is smooth.
    4. Add more sugar if the dough sticks to your hands.
    5. Roll 1-inch balls and set them out on the cookie sheet till they get firm.
    6. If you want to make molded candies, press the mixture into the plastic candy molds. If you don’t have candy molds you could try using small lids or bottle tops; butter them first so the candy won’t stick.
    7. When the candy firms up, pop it out of the forms and let the candy harden on a cookie sheet. These are a fondant-type candy, which means that they won’t get really hard.

    Note: You can dip the balls in melted chocolate if you want, or roll them in coconut, chopped nuts, or dry cereal.

    Source: US Forest Service


    Delectable Maple Sugar Treats for You


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    APA style
    Maple Sugar Candy – Vermont Official State Flavor. (2011, October 14). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2010/06/maple-sugar-candy/
    MLA style
    admin, “Maple Sugar Candy – Vermont Official State Flavor.” Coast2CoastRecipes. 14 October 2011, 11:31 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/06/maple-sugar-candy/>.
    MHRA style
    admin, 'Maple Sugar Candy – Vermont Official State Flavor', Coast2CoastRecipes, 14 October 2011, 11:31 UTC, <http://coast2coastrecipes.com/2010/06/maple-sugar-candy/> [accessed 6 February 2012]
    The Chicago Manual of Style
    admin, “Maple Sugar Candy – Vermont Official State Flavor.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/06/maple-sugar-candy/ [accessed February 6, 2012].
    CBE/CSE style
    admin, Maple Sugar Candy – Vermont Official State Flavor [Internet]. Coast2CoastRecipes; 2011 October 14, 11:31 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/06/maple-sugar-candy/.
    Bluebook style
    Maple Sugar Candy – Vermont Official State Flavor, http://coast2coastrecipes.com/2010/06/maple-sugar-candy/ (last visited Feb. 6, 2012).
    AMA style
    admin, Maple Sugar Candy – Vermont Official State Flavor. Coast2CoastRecipes. October 14, 2011, 11:31 UTC. Available at: http://coast2coastrecipes.com/2010/06/maple-sugar-candy/. Accessed February 6, 2012.
    ]]> http://coast2coastrecipes.com/2010/06/maple-sugar-candy/feed/ 1 Raspberry Granita http://coast2coastrecipes.com/2010/04/raspberry-granita/ http://coast2coastrecipes.com/2010/04/raspberry-granita/#comments Thu, 08 Apr 2010 19:53:24 +0000 admin http://coast2coastrecipes.com/?p=455
    Contents
    1. Red Raspberries – Top Washington Agricultural Crop
    2. Ingredients for Raspberry Granita
    3. Directions for Raspberry Granita
    4. Tasty Raspberry Treats for You
    Raspberry Granita

    Raspberry Granita courtesy of the Washington Red Raspberry Commission

    Red Raspberries – Top Washington Agricultural Crop

    Granita is an Italian version of ice or sorbet, but with large, crunch crytals. It’s very easy and great for a simple dessert. We’ve given the traditional recipe an update by freezing the fruit blend in a zip top plastic bag instead of in a shallow pan. Just squeeze the bag several times during the freezing process to break up the large ice crystals.

    According to the Washington Red Raspberry Commission:

    Washington red raspberries are delicious and nutritious, packed full of ellagic acid, vitamins, antioxidants and fiber, and produced on some of the most beautiful farmland in the United States. Washington accounts for nearly 95 percent of the U.S. production of processed red raspberries, at about 70,000,000 pounds per year.

    Ingredients for Raspberry Granita

    • 2 (12-ounce) bags IQF Washington raspberries
    • 1/2 cup sugar or honey
    • 1/2 cup cranberry-raspberry juice
    • 1 lemon, zested and juiced

    Directions for Raspberry Granita

    1. Process all ingredients in food process or blender just until mixed.
    2. Spoon into zip top freezer bag and place bag flat in freezer.
    3. After 30 minutes, remove bag and squeeze to break up large ice crystals.
    4. Repeat until completely frozen.
    5. Stir with fork to break into smaller chunks to serve. Spoon into serving glasses to serve.

    Makes 6 to 8 servings

    Nutrition Information per serving: calories 91, fat 0.05g, saturated fat 0.0g, % calories from fat 1%, protein 1.14g, carbohydrates 22g, cholesterol 0mg, sodium 7.29mg, fiber 2.27g.

    Recipe and image courtesy of the Washington Red Raspberry Commission


    Tasty Raspberry Treats for You


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    Raspberry Granita. (2011, December 2). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2010/04/raspberry-granita/
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    admin, “Raspberry Granita.” Coast2CoastRecipes. 2 December 2011, 05:25 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/04/raspberry-granita/>.
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    admin, 'Raspberry Granita', Coast2CoastRecipes, 2 December 2011, 05:25 UTC, <http://coast2coastrecipes.com/2010/04/raspberry-granita/> [accessed 6 February 2012]
    The Chicago Manual of Style
    admin, “Raspberry Granita.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/04/raspberry-granita/ [accessed February 6, 2012].
    CBE/CSE style
    admin, Raspberry Granita [Internet]. Coast2CoastRecipes; 2011 December 2, 05:25 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/04/raspberry-granita/.
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    Raspberry Granita, http://coast2coastrecipes.com/2010/04/raspberry-granita/ (last visited Feb. 6, 2012).
    AMA style
    admin, Raspberry Granita. Coast2CoastRecipes. December 2, 2011, 05:25 UTC. Available at: http://coast2coastrecipes.com/2010/04/raspberry-granita/. Accessed February 6, 2012.
    ]]>     http://coast2coastrecipes.com/2010/04/raspberry-granita/feed/ 0     Cranberry Wild Rice Pilaf – Wisconsin State Fruit 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


    Tasty Organic Cranberry Treats for You


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    Cranberry Wild Rice Pilaf – Wisconsin State Fruit. (2010, June 17). In Coast2CoastRecipes. Retrieved 03:57, February 6, 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. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/>.
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    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 February 6, 2012].
    CBE/CSE style
    admin, Cranberry Wild Rice Pilaf – Wisconsin State Fruit [Internet]. Coast2CoastRecipes; 2010 June 17, 22:34 UTC [cited 2012 Feb 6]. 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 Feb. 6, 2012).
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    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 February 6, 2012.
    ]]>     http://coast2coastrecipes.com/2010/03/cranberry-wild-rice-pilaf-wisconsin-state-fruit/feed/ 0     Baked Apples – New York State Fruit http://coast2coastrecipes.com/2010/02/baked-apples/ http://coast2coastrecipes.com/2010/02/baked-apples/#comments Sat, 06 Feb 2010 18:09:52 +0000 admin http://coast2coastrecipes.com/?p=294
    Contents
    1. Ingredients for Baked Apples
    2. Directions for making Baked Apples:
    3. Tasty New York Apple Treats for You
    Photo courtesy of sleepyneko -Flickr

    Photo courtesy of sleepyneko -Flickr

    According to the New York State Library:

    The apple was adopted as the State fruit in 1976. Apples are sweet and crisp, and many varieties are grown in New York.

    Apples were introduced in the 1600s by European settlers who brought seeds to New York. Dried apples were a staple for colonists and hard apple cider was a popular drink.

    In addition to New York, the following states have also designated the apple, or a specific apple variety as their state fruit: Minnesota, Rhode Island, Vermont, Washington, West Virginia.

    Ingredients for Baked Apples


    • 4 medium apples
    • raisins
    • 1 cup water
    • 1⁄2 teaspoon cinnamon

    Directions for making Baked Apples:

    1. Preheat oven to 350 degrees F
    2. Remove the core from the apples, leaving 1⁄2 inch of the core at the bottom of the apple. Peel top 1/3 of apple.
    3. Arrange apples in baking pan. Then fill the core of the apple with raisins, and sprinkle with cinnamon.
    4. Pour water into pan.
    5. Bake 45 to 60 minutes or until tender. Spoon liquid from pan over apples one or two times during baking.

    Nutrition info for 1 serving:
    Calories: 110 • Total Fat: 0 g • Saturated Fat: 0 g • Cholesterol: 0 mg
    Carbohydrates: 27 g • Protein: 1 g • Sodium: 5 mg

    provided by University of New Hampshire Cooperative Extension


    Tasty New York Apple Treats for You

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    APA style
    Baked Apples – New York State Fruit. (2011, December 2). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2010/02/baked-apples/
    MLA style
    admin, “Baked Apples – New York State Fruit.” Coast2CoastRecipes. 2 December 2011, 05:09 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/02/baked-apples/>.
    MHRA style
    admin, 'Baked Apples – New York State Fruit', Coast2CoastRecipes, 2 December 2011, 05:09 UTC, <http://coast2coastrecipes.com/2010/02/baked-apples/> [accessed 6 February 2012]
    The Chicago Manual of Style
    admin, “Baked Apples – New York State Fruit.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/baked-apples/ [accessed February 6, 2012].
    CBE/CSE style
    admin, Baked Apples – New York State Fruit [Internet]. Coast2CoastRecipes; 2011 December 2, 05:09 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/02/baked-apples/.
    Bluebook style
    Baked Apples – New York State Fruit, http://coast2coastrecipes.com/2010/02/baked-apples/ (last visited Feb. 6, 2012).
    AMA style
    admin, Baked Apples – New York State Fruit. Coast2CoastRecipes. December 2, 2011, 05:09 UTC. Available at: http://coast2coastrecipes.com/2010/02/baked-apples/. Accessed February 6, 2012.
    ]]>     http://coast2coastrecipes.com/2010/02/baked-apples/feed/ 0     Quick Peach Cobbler – State Fruit http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/ http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/#comments Sat, 06 Feb 2010 02:29:53 +0000 admin http://coast2coastrecipes.com/?p=276
    Contents
    1. Ingredients for a Quick Peach Cobbler
    2. Instructions for Quick Peach Cobbler
    3. Tasty Peach Cobbler Treats
    Photo by arnold | inuyaki

    Photo by arnold | inuyaki

    South Carolina was the first state to choose the peach as their official state fruit in 1984. Georgia became known as the Peach State, and they chose the peach as their official State Fruit in 1995. Alabama also decided to designate the peach as their official state fruit in 2006.


    According to the Acts of Alabama 2006:

    The peach belongs to the family Rosaceae, a large family of herbs, shrubs, and trees distributed over most of the earth, and for plants of the genus Rosa, the true roses. The peach appears to have originated in China, where it was mentioned in literature several centuries before Christ. It was introduced into Persia before Christian times and was spread by the Romans throughout Europe. Several of its horticultural varieties were brought by the Spanish to North America, where it became naturalized as far north as Pennsylvania by the late 17th century. The numerous varieties of peaches under cultivation are generally distinguished as clingstone or freestone.

    Thirty to forty varieties of peaches are grown commercially throughout Alabama. The harvest season begins in South Alabama in early May and is completed in North Alabama in early September.

    Ingredients for a Quick Peach Cobbler

    • 1 can (16 ounce) sliced peaches, packed in juice
    • 1 egg
    • 1/3 cup sugar
    • 1/2 cup flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 Tablespoon softened margarine

    Instructions for Quick Peach Cobbler

    1. Preheat the oven to 375 degrees F.
    2. Open the can of peaches. Pour the peaches and their juice into the casserole dish. Heat them on the stove-top until they bubble.
    3. Slightly beat 1 egg.
    4. In a mixing bowl, mix the egg, sugar, flour, baking powder, salt, and margarine.
    5. Drop spoonfuls of this mixture on top of the hot, bubbling peaches.
    6. Use pot holders to carefully remove the casserole dish from the stove.
    7. Put the casserole dish in the oven. Bake for about 30-40 minutes.
    8. Serve warm with ice cream (optional)

    Recipe adapted from:
    Pennsylvania Nutrition Education Network Program


    Tasty Peach Cobbler Treats


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    Citation styles

    APA style
    Quick Peach Cobbler – State Fruit. (2011, December 2). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/
    MLA style
    admin, “Quick Peach Cobbler – State Fruit.” Coast2CoastRecipes. 2 December 2011, 06:43 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/>.
    MHRA style
    admin, 'Quick Peach Cobbler – State Fruit', Coast2CoastRecipes, 2 December 2011, 06:43 UTC, <http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/> [accessed 6 February 2012]
    The Chicago Manual of Style
    admin, “Quick Peach Cobbler – State Fruit.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/ [accessed February 6, 2012].
    CBE/CSE style
    admin, Quick Peach Cobbler – State Fruit [Internet]. Coast2CoastRecipes; 2011 December 2, 06:43 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/.
    Bluebook style
    Quick Peach Cobbler – State Fruit, http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/ (last visited Feb. 6, 2012).
    AMA style
    admin, Quick Peach Cobbler – State Fruit. Coast2CoastRecipes. December 2, 2011, 06:43 UTC. Available at: http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/. Accessed February 6, 2012.
    ]]>     http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/feed/ 0     Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird 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

    turkey

    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

    • 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.

    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.


    Tasty Turkey Treats For You


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    APA style
    Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird. (2011, December 2). In Coast2CoastRecipes. Retrieved 03:57, February 6, 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. . 6 Feb 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 6 February 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 February 6, 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 Feb 6]. Available from: http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/.
    Bluebook style
    Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird, http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/ (last visited Feb. 6, 2012).
    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 February 6, 2012.
    ]]>     http://coast2coastrecipes.com/2010/02/baked-wild-turkey-with-berry-stuffing/feed/ 0     Deer Barbeque http://coast2coastrecipes.com/2010/02/deer-barbeque/ http://coast2coastrecipes.com/2010/02/deer-barbeque/#comments Fri, 05 Feb 2010 20:16:26 +0000 admin http://coast2coastrecipes.com/?p=263
    Contents
    1. Tasty Treats for You

    The White-tailed Deer is the state mammal (state animal, or state game animal) of Arkansas, Illinois, Michigan, Mississippi, Nebraska, New Hampshire, Ohio, Oklahoma, Pennsylvania, South Carolina, and Wisconsin. When cooked, deer is known as venison. It is a delicious, lean meat.

    According to the Illinois State Museum:

    The state animal was selected by a vote of Illinois schoolchildren in 1980. Candidates were nominated by the General Assembly and the Illinois State Museum. The children selected the White-tailed Deer, and a bill, effective January 1, 1982, was passed by the General Assembly and signed into law by Governor James R. Thompson.

    Ingredients for Deer Barbeque

    • 1- 16 oz bottle barbeque sauce
    • 3 deer ham steaks
    • 3 tablespoons honey
    • barbeque seasoning

    Directions for Deer Barbeque

    1. Coat deer steaks with barbeque seasoning.
    2. Place deer steaks in crock pot.
    3. Pour in the remainder of the sauce and honey.
    4. Cook on low heat for 10 hours.

    Recipe courtesy of the West Virginia Division of Natural Resources

    Tasty Treats for You


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    APA style
    Deer Barbeque. (2010, June 18). In Coast2CoastRecipes. Retrieved 03:57, February 6, 2012, from http://coast2coastrecipes.com/2010/02/deer-barbeque/
    MLA style
    admin, “Deer Barbeque.” Coast2CoastRecipes. 18 June 2010, 00:47 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/02/deer-barbeque/>.
    MHRA style
    admin, 'Deer Barbeque', Coast2CoastRecipes, 18 June 2010, 00:47 UTC, <http://coast2coastrecipes.com/2010/02/deer-barbeque/> [accessed 6 February 2012]
    The Chicago Manual of Style
    admin, “Deer Barbeque.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/deer-barbeque/ [accessed February 6, 2012].
    CBE/CSE style
    admin, Deer Barbeque [Internet]. Coast2CoastRecipes; 2010 June 18, 00:47 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/02/deer-barbeque/.
    Bluebook style
    Deer Barbeque, http://coast2coastrecipes.com/2010/02/deer-barbeque/ (last visited Feb. 6, 2012).
    AMA style
    admin, Deer Barbeque. Coast2CoastRecipes. June 18, 2010, 00:47 UTC. Available at: http://coast2coastrecipes.com/2010/02/deer-barbeque/. Accessed February 6, 2012.
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