Coast2CoastRecipes » Wisconsin Recipes

Maple Sugar Candy – Vermont Official State Flavor

admin — Fri, 11 Jun 2010 23:04:08 +0000

Contents

Sugar Maple – Official State Flavor of Vermont
Recipe for Maple Sugar Candy
Ingredients for Maple Sugar Candy:
Utensils:
Directions for Maple Sugar Candy:
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:

Wash your hands well and get all your ingredients and utensils together.
Put the first three ingredients in the bowl and mix with the spoon.
Mix in the sugar. When it gets difficult to stir, use your hands to mix it until it is smooth.
Add more sugar if the dough sticks to your hands.
Roll 1-inch balls and set them out on the cookie sheet till they get firm.
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.
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

List Price:

Sale Price:

See details»

Citation styles

APA style: Maple Sugar Candy – Vermont Official State Flavor. (2011, October 14). In Coast2CoastRecipes. Retrieved 03:20, 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.

Cranberry Wild Rice Pilaf – Wisconsin State Fruit

admin — Mon, 29 Mar 2010 00:29:56 +0000

Contents

Ingredients for Cranberry Wild Rice Pilaf
Directions for Cranberry Rice Pilaf
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

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

List Price:

Sale Price:

See details»

Citation styles

APA style: Cranberry Wild Rice Pilaf – Wisconsin State Fruit. (2010, June 17). In Coast2CoastRecipes. Retrieved 03:20, 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/>.
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 6 February 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 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).
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 February 6, 2012.

Deer Barbeque

admin — Fri, 05 Feb 2010 20:16:26 +0000

Contents

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

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

Recipe courtesy of the West Virginia Division of Natural Resources

Tasty Treats for You

List Price:

Sale Price:

See details»

Citation styles

APA style: Deer Barbeque. (2010, June 18). In Coast2CoastRecipes. Retrieved 03:20, 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.

Venison & Potato Soup – Ohio State Animal

admin — Sat, 26 Sep 2009 23:07:47 +0000

Contents

Ingredients for Venison & Potato Soup
Directions
Tasty Venison Treats for You

From Busy People’s Slow Cooker Cookbook, by Author Dawn Hall of Swanton, Ohio

(Beef can be substituted for the deer meat in this recipe.)

It is important to note that white-tailed deer meat can and is easily substituted for beef in recipes using tomatoes or tomato juice. Ground white-tailed deer meat makes for a tasty burger, but most people in our area like white-tailed deer meat either in a sausage form or in a stew.

White-tailed deer meat is lean and tends to be a chewier, tougher red meat than a finely fat-marbled red meat such as beef or pork. To tenderize white-tailed deer meat (also known as venison) tomato sauce or tomato juice is often used.

Slow cooking white-tailed deer meat (venison) in a slow cooker is an ideal solution for tenderizing and cooking this meat at the same time. The process of slow cooking breaks down the toughness of meat; thus a slow cooker recipe using tomatoes, salsa or tomato juice are ideal!

People who are “meat and potato” eaters tend to especially like this soup. The tomatoes in the salsa helps to tenderize the deer meat.

Ingredients for Venison & Potato Soup

4 cups water
1 (16-ounce) bag frozen, Southern style hash browns
1 cup frozen chopped onion or 1 medium onion, chopped
1 pound ground white-tailed deer, cut into bite-size pieces (Or extra-lean ground beef)
2 (4-ounce) cans mushroom stems and pieces, not drained
1 (2 1/2-ounce) envelope dry onion soup mix
1 (16-ounce) jar chunky salsa

Directions

Spray a slow cooker with nonfat cooking spray.
Put into the slow cooker the water, hash browns, onion, deer meat, mushrooms, onion soup mix, and salsa and stir until well mixed.
Cover and cook in the slow cooker on high for 4 hours or on low for 8 to 9 hours.
If desired, salt and pepper to taste.

Yield: 11 (1-cup) servings

Calories: 137

Fat: 4 grams (27% fat)

Cholesterol: 15mg

Carbohydrate: 13g

Dietary Fiber: 2g

Protein: 10g

Sodium: 629mg

Tasty Venison Treats for You

List Price:

Sale Price:

See details»

Citation styles

APA style: Venison & Potato Soup – Ohio State Animal. (2010, June 18). In Coast2CoastRecipes. Retrieved 03:20, February 6, 2012, from http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/
MLA style: admin, ” Venison & Potato Soup – Ohio State Animal.” Coast2CoastRecipes. 18 June 2010, 01:30 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/>.
MHRA style: admin, ' Venison & Potato Soup – Ohio State Animal', Coast2CoastRecipes, 18 June 2010, 01:30 UTC, <http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/> [accessed 6 February 2012]
The Chicago Manual of Style: admin, ” Venison & Potato Soup – Ohio State Animal.” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/ [accessed February 6, 2012].
CBE/CSE style: admin, Venison & Potato Soup – Ohio State Animal [Internet]. Coast2CoastRecipes; 2010 June 18, 01:30 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/.
Bluebook style: Venison & Potato Soup – Ohio State Animal, http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/ (last visited Feb. 6, 2012).
AMA style: admin, Venison & Potato Soup – Ohio State Animal. Coast2CoastRecipes. June 18, 2010, 01:30 UTC. Available at: http://coast2coastrecipes.com/2009/09/venison-potato-soup-ohio/. Accessed February 6, 2012.

Venison Barley Soup – Ohio State Animal

admin — Sat, 26 Sep 2009 21:00:03 +0000

Contents

Ingredients for Venison Barley Soup
Directions
Delicious Venison for You

(Beef can be substituted for the deer meat in this recipe.)

This recipe is from Busy People’s Slow Cooker Cookbook by author Dawn Hall from Swanton, Ohio

This comfort soup satisfies the soul. Slow cooking and the tomatoes both help to tenderize the white-tailed deer meat.

Ingredients for Venison Barley Soup

1 (48-ounce) can beef broth
1 (28-ounce) can crushed tomatoes
1-1/2 pounds lean, cooked white-tailed deer steaks, cut into small, bite-size pieces (or grilled eye of round can be substituted.)
1 cup frozen chopped onion
2 cups frozen sliced carrots
1 cup chopped celery
1/2 cup quick-cooking barley, not cooked

Directions

Spray a slow cooker with nonfat cooking spray.
In the slow cooker mix together the broth, tomatoes, venison, onion, carrots, and celery.
Cover and cook on high for 5 hours or on low for 8 to 10 hours.
Stir in the barley.
Cover and cook for an additional 10 to 12 minutes or until the barley is tender.

Note: This is also a great way to use leftover beef. I especially like using steak that’s been cooked on the grill. You can also substitute 1 1/2 pounds ground eye-of-round beef that has been browned in a skillet and drained.

Yield: 11 (1-cup) servings

Calories: 173

Fat: 3 grams (17% fat)

Cholesterol: 43mg

Carbohydrate: 13g

Dietary Fiber: 3g

Protein: 22g

Sodium: 703mg

Delicious Venison for You

List Price:

Sale Price:

See details»

Citation styles

APA style: Venison Barley Soup – Ohio State Animal. (2010, June 18). In Coast2CoastRecipes. Retrieved 03:20, February 6, 2012, from http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/
MLA style: admin, “Venison Barley Soup – Ohio State Animal.” Coast2CoastRecipes. 18 June 2010, 01:49 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/>.
MHRA style: admin, 'Venison Barley Soup – Ohio State Animal', Coast2CoastRecipes, 18 June 2010, 01:49 UTC, <http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/> [accessed 6 February 2012]
The Chicago Manual of Style: admin, “Venison Barley Soup – Ohio State Animal.” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/ [accessed February 6, 2012].
CBE/CSE style: admin, Venison Barley Soup – Ohio State Animal [Internet]. Coast2CoastRecipes; 2010 June 18, 01:49 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/.
Bluebook style: Venison Barley Soup – Ohio State Animal, http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/ (last visited Feb. 6, 2012).
AMA style: admin, Venison Barley Soup – Ohio State Animal. Coast2CoastRecipes. June 18, 2010, 01:49 UTC. Available at: http://coast2coastrecipes.com/2009/09/venison-barley-soup-ohio-state-animal/. Accessed February 6, 2012.

Unstuffed Cabbage Soup – Ohio

admin — Sat, 26 Sep 2009 20:53:34 +0000

Contents

Ingredients for Unstuffed Cabbage Soup
Directions
Delicious Venison for You

From Busy People’s Slow Cooker Cookbook, By Dawn Hall from Swanton, Ohio

If you like stuffed cabbage rolls, you’ll like this. It’s a lot faster and easier to prepare than Cabbage Rolls.

Ingredients for Unstuffed Cabbage Soup

1 pound ground white-tailed deer meat or eye-of-round beef
6 cups beef broth (made with bouillon is okay)
4 cups low-sodium vegetable juice
2 (14 1/2-ounce) cans stewed tomatoes
2 cups frozen chopped onion, or 2 cups fresh
1 (1-pound) bag coleslaw mix, or 10 cups shredded fresh green cabbage
2 cups instant rice

Directions

Spray a slow cooker with nonfat cooking spray.
In the slow cooker mix together the deer meat ( or beef), broth, vegetable juice, tomatoes, onion, and coleslaw.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Before serving stir in the rice.
Cover and let the soup sit for 5 minutes.
Serve hot.

Yield: 16 (1-cup) servings

Calories: 140

Fat: 3 grams (20% fat)

Cholesterol: 10mg

Carbohydrate: 18g

Dietary Fiber: 2g

Protein: 9g

Sodium: 488mg

Delicious Venison for You

List Price:

Sale Price:

See details»

Citation styles

APA style: Unstuffed Cabbage Soup – Ohio . (2010, June 18). In Coast2CoastRecipes. Retrieved 03:20, February 6, 2012, from http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/
MLA style: admin, “Unstuffed Cabbage Soup – Ohio .” Coast2CoastRecipes. 18 June 2010, 01:31 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/>.
MHRA style: admin, 'Unstuffed Cabbage Soup – Ohio ', Coast2CoastRecipes, 18 June 2010, 01:31 UTC, <http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/> [accessed 6 February 2012]
The Chicago Manual of Style: admin, “Unstuffed Cabbage Soup – Ohio .” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/ [accessed February 6, 2012].
CBE/CSE style: admin, Unstuffed Cabbage Soup – Ohio [Internet]. Coast2CoastRecipes; 2010 June 18, 01:31 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/.
Bluebook style: Unstuffed Cabbage Soup – Ohio , http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/ (last visited Feb. 6, 2012).
AMA style: admin, Unstuffed Cabbage Soup – Ohio . Coast2CoastRecipes. June 18, 2010, 01:31 UTC. Available at: http://coast2coastrecipes.com/2009/09/unstuffed-cabbage-soup-ohio/. Accessed February 6, 2012.

Unstuffed Green Pepper Soup – Ohio

admin — Sat, 26 Sep 2009 20:43:07 +0000

Contents

Ingredients for Unstuffed Green Pepper Soup
Ingredients

It is important to note that white-tailed deer meat can, and is easily substituted for beef in recipes using tomatoes or tomato juice. Ground white-tailed deer meat makes for a tasty burger, but most people in our area like white-tailed deer meat either in a sausage form or in a stew.

From Busy People’s Slow Cooker Cookbook, By Dawn Hall from Swanton, Ohio

If you like stuffed green peppers, give this a try. You’ll love it, and it’s so much quicker and easier to prepare than Stuffed Green Peppers.

Ingredients for Unstuffed Green Pepper Soup

1/2 pound ground white-tailed deer meat or eye of round beef
3 cups beef broth (made with bouillon is okay)
2 cups or 3 (5 1/2-ounce) cans low-sodium vegetable juice
2 (14 1/2-ounce) cans stewed tomatoes
1 cup frozen chopped green peppers or 1 cup fresh
1 cup frozen chopped onion or 1 cup fresh
1 cup instant rice

Ingredients

Spray a large slow cooker with nonfat cooking spray.
In the slow cooker mix together the white-tailed deer meat (or beef), broth, vegetable juice, tomatoes, green peppers, and onion.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Before serving stir in the rice. Cover and let sit for 5 minutes.
Serve hot.

Yield: 8 (1-cup) servings

Calories: 151

Fat: 3 grams (19% fat)

Cholesterol: 10mg

Carbohydrate: 21g

Dietary Fiber: 2g

Protein: 9g

Sodium: 593mg

Citation styles

APA style: Unstuffed Green Pepper Soup – Ohio . (2010, May 16). In Coast2CoastRecipes. Retrieved 03:20, February 6, 2012, from http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/
MLA style: admin, “Unstuffed Green Pepper Soup – Ohio .” Coast2CoastRecipes. 16 May 2010, 07:04 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/>.
MHRA style: admin, 'Unstuffed Green Pepper Soup – Ohio ', Coast2CoastRecipes, 16 May 2010, 07:04 UTC, <http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/> [accessed 6 February 2012]
The Chicago Manual of Style: admin, “Unstuffed Green Pepper Soup – Ohio .” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/ [accessed February 6, 2012].
CBE/CSE style: admin, Unstuffed Green Pepper Soup – Ohio [Internet]. Coast2CoastRecipes; 2010 May 16, 07:04 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/.
Bluebook style: Unstuffed Green Pepper Soup – Ohio , http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/ (last visited Feb. 6, 2012).
AMA style: admin, Unstuffed Green Pepper Soup – Ohio . Coast2CoastRecipes. May 16, 2010, 07:04 UTC. Available at: http://coast2coastrecipes.com/2009/09/unstuffed-green-pepper-soup-ohio/. Accessed February 6, 2012.