Governor's Favorite Recipes of 2005

1
Governor's Favorite Recipes of 2005
Compiled By Parkview Second Grade Ms. Weiners,
Mrs. Piersons, Mrs. O'Neils, and Ms.
Hendersons
2
Where did the
The 2nd Graders wrote letters to special people
in Wisconsin and all the United States
Governors. We asked them for a favorite recipe.
Many of them sent us recipes. There are a few
recipes marked A favorite from _______.These
recipes are a favorite from the state and not the
actual Governor.
Recipes Come From?
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U.S.A.
U.S.A.
President Bushs Favorite Brownies
Mrs. Bushs Hot Chocolate
11/4 1 cup flour ¼ teaspoon baking soda ¼
teaspoon salt ½ cup (1 stick ) butter 2 cups semi
sweet chocolate chips (divided) 3 eggs 1 ½
teaspoons vanilla extract 1 cup sugar
6 tablespoons unsweetened cocoa 6 tablespoons
sugar Pinch of salt 21/2 cups milk 21/2 cup light
cream ½ teaspoon vanilla Pinch of cinnamon powder
(optional) Whipped cream Orange zest
Preheat oven to 350 degrees. In bowl, combine
four, baking soda, and salt. In large saucepan,
melt butter and 1 cup chocolate chips, stirring
until smooth. (or melt mixture in microwave for 1
minute at 50 power. Stir and microwave in 10
seconds increments, if necessary. Do not overcook
chocolate.) Add eggs and vanilla. Stir until well
blended. Gently fold in flour mixture and sugar.
Sir in remaining chocolate chips.
Mix cocoa, salt, and sugar Add milk. Heat and
dissolve Add light cream, cinnamon, vanilla. Heat
to just under boiling. Mix very well and pour
into warm mug. Top with whipped cream, cocoa
powder, and fine orange zest.
President George Bush
First Lady Laura Bush
4
Alaska
Arizona
Edamame Bean Salad

• 1 bag shelled Edamame Beans (Trader Joes)
• 1/3 cup shredded carrots
• 1/3 cup cilantro leaves
• 1/3 cup fresh basil leaves
• 1/3 cup sweet red onions (thin slivers)
• 1/3 cup sliced green onions
• 3 cups fresh asparagus tips
• 1 bag roasted sliced almonds
• 2 diced red bell peppers (1/2 inch)
• 1/3 cup celery (thin sliced)

Alaskan Rhubarb Streusel Crisp
4 cups chopped rhubarb ¼ cup flour 1 cup sugar 1
teaspoon cinnamon
Combine above ingredients and place in a 8x8
glass baking dish
Cook Edamame Beans according to package
directions. Add in fresh vegetables and toss with
Trader Joes Chinese Chicken Salad Dressing to
taste. Chill and just before serving, toss in
roasted almonds. Approx. 8 servings
1 cup flour 1 cup brown sugar ½ cup old fashioned
rolled oats 1 stick ( ½ cup) melted butter
Combine above ingredients well and sprinkle over
rhubarb mixture. Bake at 375 degrees for 35
minutes. Cool and serve with ice cream.
Governor Murkowski
Governor Napolitano
5
Alabama
Arkansas
Patsy Rileys Dill / Cheddar Biscuits
BLIZZARD
1 cup minus 2 tablespoons flour 2 tablespoons
whole wheat flour 1 teaspoon baking powder ¼
teaspoon baking soda ¼ teaspoon salt 1 teaspoon
dried dill 1/3 cup shredded sharp cheddar
cheese 3 tablespoons butter ½ cup milk
3 CUPS Yarnells Homemade Vanilla Guilt
Free Carb Aware Ice Cream ½ cup fruit to taste,
strawberries, peaches or berries Blend in
blender until smooth
Preheat oven to 350 degrees. Measure 2
tablespoons whole wheat flour into a cup and fill
with all purpose flour. In a large bowl, mix
flours baking soda, salt, dill, and cheese. Cut
in butter with pastry blender or fingers. Stir in
milk just to blend. Turn dough onto a floured
surface. And pat in a circle about ½ inch thick,
Cut with floured cutters. Bake on a lightly
greased baking sheet 15-20 minutes. Makes about 8
biscuits.
Approx. 2 servings This is a sugar free guilt
free but taste filled fruit festival
Governor Huckabee
Governor Riley
6
Connecticut
A California Favorite
Pineapple Cream Pie
Pie Crust 2 cups graham crackers, crushed 1 stick
margarine melted ¼ cup sugar Filling 2 cups
powdered sugar 1 stick margarine 1 egg ¼ teaspoon
salt ¼ teaspoon vanilla 1 cup heavy cream 1 cup
drained crushed pineapple ½ cup nuts ( optional)
Lemon Chicken
Ingredients 4 boneless chicken breasts, skinned
1 Tablespoon of flour 2 Tablespoons of olive
oil Salt and pepper 1 cup chicken or vegetable
stock Juice of one lemon Juice of one orange
Tablespoon cornstarch Tablespoons fresh
parsley, roughly chopped Sliced almonds for
garnish Salt and pepper chicken breasts. Dust
lightly with flour. Heat olive oil in a non-stick
frying pan. Sauté chicken breasts over medium
heat until brown, about 5 minutes on each side.
Add stock, lemon juice, and orange juice. Salt
and pepper to taste. Remove the chicken from the
frying pan and place on decorative plate. Whisk
in cornstarch to thicken sauce. Add parsley. Pour
sauce over chicken. Garnish with sliced almonds.
Serve with white rice and steamed asparagus and
enjoy
For crust Combine crushed graham crackers,
melted margarine and sugar. Press into pie pan
and bake 10minutes at 350 degrees. Cool. For
filling Cream powdered sugar and margarine. Add
egg and vanilla. Mix and spoon into crust. Chill.
Whip heavy cream. Add drained, crushed pineapple.
Add nuts. Spoon on top of cream mixture. Chill
Governor Rell
Governor Schwarzenegger
7
Colorado
Delaware
Millionaire Pie
Pie Crust 2 cups graham crackers crushed 1 stick
of margarine melted ¼ cup sugar Filling 2 cups
powdered sugar 1 stick margarine 1egg ¼ teaspoon
salt ¼ teaspoon vanilla 1cup heavy cream 1 cup
drained crushed pineapple ½ cups nuts (optional)
First State Fried Chicken
1 cut up chicken 2 cups of flour 1 tsp. salt 2
tsp. pepper 2 tsp. garlic powder 2 cups cooking
oil
Wash Chicken and let dry. Mix dry ingredients,
taste for flavor. Coat chicken with flour
mixture. Place skillet over medium heat, once hot
add oil and wait until oil is hot. Place chicken
pieces in hot oil and fry on both sides until
golden brown. Continue to fry the chicken,
turning several times until done. Bigger pieces
may take longer.
For crust Combine crushed graham crackers,
melted margarine and sugar. Press into pie pan
and bake for 10 minutes at 350 degrees. Cool For
filling Cream powder sugar and margarine. Add
eggs, salt, and vanilla. Mix and spoon into
crust. Chill. Whip heavy cream. Add drained
pineapple. Add nuts. Spoon on top of cream
mixture. Chill.
Governor Minner
Governor Owens
8
A favorite recipe from the District of Columbia
Florida
Meatballs In Chipotle Sauce (Albondigas)
(Mexican Favorite)
Chef Joshua Butler
MEATBALLS 1 pound / ground pork 1 pound / ground
beef ½ teaspoon ground cumin 2 garlic cloves,
finely chopped 3 eggs ¼ cup breadcrumbs salt and
pepper to taste CHIPOTLE SAUCE 6 chipotle
chilies, pickled or in marinade 6 medium
tomatoes, roasted and peeled 2 cups chicken
broth 2 garlic cloves ½ tablespoon ground cumin 1
tablespoon dried oregano 2 tablespoons oil salt
and pepper to taste ½ Cup Masa Harina mixed with
½ cup chicken broth
FILETTO DI MANZO ARROSTO ALLA ERBE
Herb Roasted Beef TenderloinSubmitted by Chef
Pablo Castillo of Tuscana West.Serves 6Garlic
cloves are the secret tenderizer.  Baby
vegetables are the picturesque accompaniment in
this savory one pot dish. Ingredients1 whole
beef tenderloin (about 5 lb) trimmed1 tablespoon
olive oil1 teaspoon salt1 teaspoon ground black
pepper3 cloves garlic, finely choppedRosemary
sprigs (for garnish)1 tablespoon finely chopped
fresh flat leaf Italian parsley10 sliced
Portobello mushrooms3 tablespoons unsalted
butter½ cup dry red wine or beef broth1 cup
roasted garlic onion broth sauce½ cup heavy
cream PreparationRub beef tenderloin with olive
oil, season with salt, pepper, garlic and
parsley, wrap roast with plastic wrap and
marinate in refrigerator at least 4 hours. 
Preheat oven to 425.  Place meat in shallow
baking pan.  Roast for 45 minutes or until meat
thermometer reaches 130 for rare.  Let stand 5
minutes before carving.  Meanwhile, prepare
Portobello mushroom sauce In skillet - cook 6
Portobello mushrooms sliced in 3 tablespoons
unsalted butter. Add ½ cup dry red wine and 1 cup
oven roasted garlic onion sauce.Heat gently
then remove from heat. Stir in 1 cup heavy cream.
To make the chipotle sauce, puree the chiles,
tomatoes, broth, garlic, cumin, and oregano.
Sauté the puree in the oil and season with salt
and pepper. Bring sauce to a boil then
simmer. Combine the pork, beef, ground cumin,
garlic, eggs, breadcrumbs, and salt and pepper in
a mixing bowl. Mix well. Shape the mixture into
medium-size meatballs. Cook the meatballs in the
chipotle sauce for about 25 minutes. Add a little
Masa harina slurry before serving to thicken up
the sauce and give it the distinctive corn
flavor. Serve with white rice, sour cream, and
crumbled tortilla strips.
Governor Bush
9
Georgia
Hawaii
Hawaiis Ono Banana Bread
2 cups sifted flour 2 teaspoons baking powder ¾
teaspoon salt ½ teaspoon baking soda 1 cup
Hawaiian sugar cane ½ cup shortening 2 eggs 1 cup
mashed bananas 1 teaspoon lemon juice 1 cup
macadamia, nuts chopped
Georgia Peach Cobbler
1½ cup 1 butter 1 cup flour Pinch Salt 2
teaspoons baking powder 1 cup sugar1 cup milk (
do not use skin milk) 4 cups o f peaches sliced 1
cup sugar
Sift dry ingredients together. Add shortening,
eggs and 1/2 cup bananas. Stir to combine
ingredients, then beat 2 minutes at medium speed
with electric mixer. Add remaining bananas and
lemon juice. Beat 2 more minutes. Fold in ¾ cup
macadamia nuts. Pour into greased, lined loaf pan
(8.5 by ½inch loaf pan) . Sprinkle remaining ¼
cup macadamia nuts over top of batter. Bake in
moderate oven at 350 degrees for1 hour. Makes one
loaf.
Melt butter in ovenproof deep dish (glass or
aluminum) . Sift flour, salt, and baking powder.
Add 1 cup sugar. Stir in milk and beat into a
batter. Pour batter over the melted butter. DO
NOT STIR. Stir peaches and 1 cup sugar together,
then pour over batter. DO NOT STIR. Sprinkle with
cinnamon. Bake 1 hour at 350 degrees.
Governor Perdue
Governor Lingle
10
Iowa
Idaho
Glazed Roast Pork Loins
Baked Salmon with Sour Cream Stuffing
Ingredients 4 to 6 pound dressed salmon (fresh
or frozen) 1 ½ Tablespoons salt 2
tablespoons Ingredients for stuffing ¾ cup
chopped celery ½ cup chopped onion ¼ cup fat
melted 1 teaspoon salt ½ cup sour cream ¼ cup
lemon peeled and diced 1 tablespoon rind
grated 1 teaspoon paprika 1 quart dry bread
crumbs
4 pound loin of boneless pork 1 tablespoon of
flour 1 teaspoon of dried sage ½ teaspoon of
salt ¼ teaspoon black pepper GLAZE ¼ cup honey 3
tablespoons cider vinegar 2 tablespoons
catsup 12 peach halves, fresh or canned
Preheat oven to 450 degrees. Combine the flour,
sage, salt, and pepper and rub all over the pork.
Place the roast on a rack in a shallow pan and
bake for 15 minutes Mean while, combine the
honey, vinegar, and catsup. Lower the oven
temperature to 350 degrees and continue roasting,
basting often with the honey mixture, until a met
thermometer registers 180 degrees ( allow about
30 minutes per pound.) About 20 minutes before
the roast is done, put the peaches, cut side up,
on the rack with the meat. Continue basting the
meat and the peaches every few minutes with the
glaze.
Cook celery and onion in fat until tender.
Combine all stuffing ingredients and ix
thoroughly. Thaw frozen salmon. Clean, wash, and
dry fish sprinkle inside and out with salt.
Stuff fish loosely. Close opening with small
skewers or tooth picks. Place fish in wee-grease
baking pan brush with fat. Bake at 350 degrees
for approximately 1 hour or until fish slakes
easily when tested with a fork. Baste.
Occasionally. Serves 6 to 8.
Governor Kempthorne
Governor Vilsack
11
A favorite from Indiana
Illinois
Caramel Corn
The caramels recipes is a favorite treat of the
Governor and Mrs. O'Bannon. This recipe, which
has continued to be passed down in the O'Bannon
family, originated with the Governor's
grandmother. Enjoy! Ingredients 4 cups
granulated sugar 2 cups light Karo corn syrup 6
cups light cream 1/8 teaspoon salt Mix corn
syrup and sugar with 2 cups of cream. Heat to
soft ball stage. Add 2 cups of cream slowly and
continue to cook to soft ball stage. Add last 2
cups of cream and cook to hard ball stage. Pour
immediately onto a greased cookie pan. One end of
the pan can be covered with walnuts, which will
help loosen caramels from the pan. When cool, cut
into squares.
8 cups plain popcorn 1 cup unsalted peanuts ¾ cup
brown sugar ¼ cup light corn syrup ½ teaspoon
salt 1 teaspoon baking soda
In a large bowl, combine the popped corn and
peanuts. On low heat, bring the butter, brown
sugar, syrup, and salt to a boil in a medium
pan. Once the ingredients turn caramel color add
the baking soda. Continue cooking over low heat
until mixture is thick. Pour over popcorn and
peanuts and stir well..
Governor Daniels
Governor Blagojevich
12
Kentucky
Kansas
Dutch Chocolate Cake
Cake 1 cup sifted cocoa 2 cups of boiling water
Mix well and cool completely 2 cups sifted
flour 2 tsp. baking soda ¾ tsp. salt ½ tsp.
baking powder 1cup butter, softened 21/2 cups
sugar 4 eggs 11/2 tsp. vanilla Preheat
oven to 350 degrees Sift together dry
ingredients. Beat together butter, sugar, eggs,
and vanilla until light and fluffy ( 5minutes at
high speed). At low speed beat in dry ingredients
alternately with cocoa mixture. Divide evenly
into three 9 inch pans. Bake30 minutes or until
toothpick comes out clean. Cool completely, fill
and frost. Filling 1 cup butter 1 cup
powdered sugar 1/2cup sifted cocoa 2 eggs Beat
all ingredients together until light and smooth,
fill between cake layers when cooled. Frosting 2
cups heavy cream ¾ cup sifted powdered sugar 1
tsp vanilla Combine all ingredients beat until
stiff enough to spread. Frost sides and top of
filled cake refrigerate at least one hour before
serving. Keep refrigerated. Flavor improved if
allowed to sit one day
Brownie Recipe
1 and ½ cups butter ½ pound unsweetened
chocolate 6 eggs 3 cups sugar 1and ½ cups flour 3
teaspoons vanilla 1 cup pecans
Melt chocolate with butter Beat eggs and add
sugar. The add melted chocolate and butter,
flour, vanilla, and nuts. Bake at 35 degrees for
25 minutes.
Governor Fletcher
Governor Sebelius
13
A favorite from Louisiana
Maine
Pasta Carbonara
Mau Mau's Crayfish Etouffee
¼ pound bacon Cube of butter (1/2 cup) 1cup
milk 2 tablespoons wine vinegar Favorite
pasta 2eggs, whipped 1/3 cup freshly grated
Parmesan or Romano cheese Salt and pepper to
taste
5 crayfish tailsVegetables  9-10 bunches of
green onions (chopped)  2 onions (chopped)  1
bunch celery - about 9 pieces (chopped)  7 toes
garlic (chopped) and garlic powder (to taste)  1
bunch parsley (chopped)1 1/2 sticks of butter
(to sauté the vegetables) OR canola oil5 cans of
chicken broth (if too thick add a sixth can)1/2
can tomato paste (to color and thicken)Approx.3
lg. cooking spoons flour (not tablespoons)A
little water from rinsing crayfish bagsSalt (to
taste)Pepper (to taste)Tony Chacherie's Creole
Seasoning (to taste)Sauté vegetables in
butter.  Add chicken broth, tomato paste, flour,
crayfish, and water.  Add salt, pepper, and Tony
Chacherie's to taste.  May add a dash of
Tabasco.  Cook approximately 1 hour on low heat. 
Serve over rice.  Approximately 15 servings.   
Cut bacon up into little pieces and cook until
clear in a cube of butter. Heat milk in a small
saucepan and add the bacon and butter. Add wine
vinegar. This will turn the milk to cheese.
Simmer for about 15 minutes until sauce cooks
smooth. Boil your favorite pasta. Drain and
return to the pan. Immediately throw in eggs the
above sauce and Parmesan or Romano cheese. Season
with salt and pepper, toss and serve.
Governor Baldacci
Governor Blanco
14
Montana
Mississippi
MARINATED VEGETABLES
Grilled Herb Mustard Steaks
Ingredients 3 medium size squash 3 medium size
zucchini 1 bunch broccoli 1 bunch cauliflower
4 carrots sliced 3 jars button mushrooms
drained 3 cans artichoke hearts quartered and
drained 1 small jar capers drained 3 packages
Good Seasons salad dressing mix (any kind) 1
pound of cooked shrimp peeled and deveined
(optional) Cut the squash, zucchini, broccoli and
cauliflower into bite size pieces. Add sliced
carrots and blanch. Drain well and pat dry with
paper towels. Put all ingredients in a large
container with lid that seals. Prepare salad
dressing using no water. Substitute the water
requirement with additional vinegar. Add shrimp
if desired. Toss and marinate, turning the
mixture when convenient. Best when marinated at
least overnight. This mixture can be kept
refrigerated for up to 6 days. Great as an
appetizer or at a buffet-style luncheon or
dinner.

Marsha Barbour First Lady of Mississippi
2 well trimmed boneless beef top loin or rib eye
steaks cut 1inch thick approx.1 pound Herb
Mustard 2 teaspoons water 2 large cloves, garlic
crushed 2 tablespoon Dijon style mustard 1
teaspoon dried basil leaves ½ teaspoon pepper ½
dried thyme leaves
In 1 cup glass measure, combine garlic and
water, microwave on high 30 seconds. Stir in
remaining mustard ingredients spread onto both
sides of beefsteaks. Place steaks on grill over
medium ash covered coals. Grill top loin steaks
uncovered 16to 18 minutes ( rib ye steaks 1 to 14
minutes) for medium rare to medium doneness,
turning occasionally. Season steaks with salt, as
desired. Carve steaks crosswise into thick
slices..
Governor Schweitzer
Governor Barbou
15
Massachusettes
Missouri
Meatloaf Cakes
Mini Ham Loaves
1 1/2 pounds ground beef sauce ¼ cup lemon
juice ½ cup ketchup 1 egg ½ cup brown sugar 4
slices bread 1 teaspoon dry mustard ¼ cup
chopped onions ¼ teaspoon cloves 2 teaspoon
seasoned salt ¼ teaspoons allspice
Ingredients 2 pounds ground ham 1 pound ground
lean pork 2 eggs 1-1/2 cups fresh bread crumbs
1/2 to 3/4 cup Milnot garlic powder pepper
parsley to taste 6 ounces undiluted frozen
orange juice 1/2 cup brown sugar 2 Tablespoons
vinegar Combine ham, pork, eggs, bread crumbs,
Milnot, and spices (no salt necessary) well in
large mixing bowl. Form into small oval-shaped
loaves. Bake the loaves at 350 degrees for 30
minutes. Combine orange juice, brown sugar, and
vinegar and pour sauce over loaves. Bake another
10 minutes with sauce on loaves. Freezes
well. Makes approximately 30 loaves.
Mix together top ingredients. Shape and put into
6 mini loaf pans. Bake for 15 minutes at 350
degrees. Mix together sauce ingredients and spoon
on top of leaves. Continue baking for 30 more
minutes.
Governor Romney
Governor Blunt
16
Michigan
Maryland
Oatmeal Cherry Chocolate Chip Cookies
Maryland Crab Cakes
1 pound fresh lump crab meat 2 tbsp. Mayonnaise 2
tsp Old Bay Seasoning ½ tsp. prepared yellow
mustard 2 tsp parsley flakes 1 egg,
beaten 2slices of white bread crusts removed for
breadcrumbs

• 10 oz. butter/shortening 2 c. flour
• 1 c. granulated sugar 2 c. old fashioned oats
• 1 c. dark brown sugar 1 tsp. baking soda
• ½ teaspoon salt 1 tsp. cinnamon
• 2 eggs 8 oz. chocolate chips
• 2 tsp. vanilla extract 6 oz. dried cherries
• 1 tsp. almond extract
• 1 ounce milk

.

• Directions
• Break bread into small pieces. Mix mayonnaise,
  Old Bay, parsley, mustard and egg. Stir in
  crabmeat.
• Shape mixture into patties. Broil for 10 minutes
  without turning or fry until golden brown on both
  sides. Sprinkle with extra Old Bay Seasoning, if
  desired.

Cream first four ingredients. Add next
ingredients in 3 batches. Mix next 4 dry
ingredients together. Incorporate into batter,
and then fold in last 2 ingredients. Bake 10-12
minutes or until golden brown around edges. 350
degrees.
Governor Granholm
Governor Ehrlich, Jr.
17
A favorite from Minnesota
North Dakota
Minnesota STUFFED MUSHROOMS Ingredients8-12
Fresh Mushrooms1 (6 oz.) Can Clams (drained and
finely minced)(save 1/4 cup of clam juice for
stuffing)1 Green Onions (chopped finely, about 1
Tbs)1 Egg (beaten)1/2 tsp. Minced Garlic1/8
tsp. Garlic Salt1/2 C. Italian Style Bread
Crumbs1 tsp. Oregano Leaves1 Tbsp. Melted
Butter (cool)2 Tbsp. Finely Grated Parmesan
Cheese1 Tbsp. Finely Grated Romano Cheese2
Tbsp. Finely Grated Mozzarella Cheese (for
stuffing)1/4 Cup Finely Grated Mozzarella Cheese
(for garnish)1/4 Cup Melted Butter Preparation
Wash and remove stems from mushrooms, pat dry.
Savestems for another recipe. In mixing bowl
place clams, onions,garlic salt, minced garlic,
butter and oregano. Mix through andblend well.
Add Italian bread crumbs, egg, clam juice and
blend.Stir cheeses in clam stuffing and mix
well. Place clam mixtureinside mushroom cavity
and slightly mound clam mixture. Youshould be
able to stuff between 8 - 12 mushrooms depending
on thesize of mushrooms. Place mushrooms in
slightly oiled baking dish.Pour butter over
mushrooms. Cover and place in a preheated ovenat
350 decrease for about 35 - 40 minutes. Remove
cover andsprinkle freshly grated mozzarella
cheese on top and pop back inoven just so the
cheese melts slightly, garnish with freshlydiced
parsley
Roasted Corn Chowder

• 4 to 8 bags frozen corn Canola Oil
• 3 large onions, chopped fine Olive Oil
• 4 leeks washed and sliced 2 green peppers,
  seeded and chopped
• 1 tablespoon dried thyme 2 red peppers, seeded
  and chopped
• 4 large bay leaves 2 yellow peppers, seeded
  and chopped
• Salt and pepper to taste 2 jalapeno peppers,
  seeded and chopped
• 16 medium potatoes diced 14 cans unsalted
  chicken broth

Place oven rack on highest level. Preheat
broiler Place 2 bags of corn on a baking sheet
oiled with canola. Broil about 7 to 10 minutes,
turning periodically, until slightly charred.
Repeat with remaining bags. In 2 large stock
pots, sauté onion in olive oil over medium heat
until lightly browned. Add leeks and sauté 5
minutes. Add bell peppers, jalapeno peppers,
thyme, bay leaves, and salt. Cook for10 minutes
more. (if cooking ahead of time, stop at this
point until 1 hour before serving time) Add
chicken broth and bring to a boil to a boil. Add
potatoes add potatoes and simmer1hour or until
potatoes are tender. Add corn and heat
through. Serves 30
Governor Hoeven
Governor Pawlenty
18
New York
A favorite from Nevada
Beef Stew
Pie Crust 4 pounds beef chuck, cut into 11/2 inch
cubes 1 bunch celery, cut into 1 inch pieces 1 ½
pound whole baby carrots, peeled 2 pounds small
whole potatoes, peeled One 15 ounce can stewed
tomatoes 1 quart beef stock 1 cup pearl onions 1
cup peas, frozen ½ cup oil ¾ cup flour Salt and
pepper 3 bay leaves
Silver State Potatoes
Ingredients 4 medium potatoes -- boiled, peeled
and grated 2 cups sour cream 1 tablespoon salt
1/4 cup milk 1/4 cup butter 1 regular can of
cream of chicken soup 1/2 cup grated cheddar
cheese 1/2 cup chopped onion Combine all
ingredients except potatoes. Simmer on low heat
until cheese melts. Add potatoes. Place in
lightly greased baking dish. Top with crushed
corn flakes mixed with softened butter. Bake at
350 degrees approximately 1 hour or until golden
brown. Freezes and reheats very well.
Season beef with salt and pepper. In a large
heavy saucepan, sear beef in oil until well
browned. Remove and reserve. Add pearl onions and
allow to brown remove and reserve. Add celery
pieces and brown edges remove and reserve. Add
flour remaining oil, making a roux. Brown
slightly, stirring often. Add half of the stock
and blend with roux. Add remaining stock and
bring to boil. Add bay leaves, beef, and tomatoes
with juice. Return to a boil. Lower heat and
simmer. Cover and cook until meat is very tender.
Add carrots, potatoes, celery, and onions.
Return to a boil. Lower eat to simmer. Simmer for
an additional 20 to 30 minutes until potatoes are
done. Degrease the stew. Add peas to stew
moments before serving.
Governor Guinn
Governor Pataki
19
New Mexico
New Jersey
Tart Lemon Chiffon Pie
Red Chile Posole
1 envelope unflavored gelatin ¼ cup cold water 4
eggs, separated 1 3/4 cups sugar, divided 1
tablespoon lemon rind ¾ cup fresh lemon juice 1/8
teaspoon salt 1 ( 9 inch) graham crackers pie
crust Whipping cream (optional) Lemon slices
(optional)
1 pound frozen posole 1-2 pounds boneless roast
pork / chopped into cubes 1 chopped onion 1
minced clove of garlic 1 cup of red Chile sauce ½
teaspoon oregano Salt and pepper to taste Green
chopped onions (garnish) Chopped Cilantro
(garnish) Quartered Limes (garnish)
Rinse the posole several times to wash off the
lime. Place onion in a large crock pot. Fill
crock pot with water leaving enough room to add
the posole. Cook over medium heat for a half
hour, and then add the posole and cubed pork.
Cook posole and cubed pork in water over high
heat in crock pot for several hours until the
posole has blossomed and until pork begins to
fall apart and is tender. Add water as necessary
to keep from scorching. Add Chile sauce, oregano,
salt, and pepper. Serve garnish with green
onions, cilantro and limes and with fresh
tortillas or cornbread. Note you cant
substitute hominy for posole. Hominy is too soft
and will turn to mush. Do not add seasonings to
posole until the kernels are done otherwise they
will become tough.
.
Soften gelatin in cold water set aside Beat egg
yolks until thick and lemon colored. Combine
yolks,1 cup sugar, lemon rind and juice, and salt
in a saucepan. Stir until smooth. Cook over
medium heat, stirring constantly for 5 minutes or
until thickened. Remove from heat. Add gelatin.
Stir well and cool. Beat egg whites (at room
temperature) until foamy. Gradually add remaining
¾ cup of sugar- one tablespoon at a time. Beating
until soft peaks form. Fold egg whites into lemon
mixture and pour into pie crust. Chill. Garnish
with whipped cream and lemon slices (if
desired) Yield one 9 inch pie
Governor Richardson
Governor Codey
20
New Hampshire
North Carolina
New Hampshire Apple Pie
Ingredients - Pie Crust 2 ½ cups unbleached
all-purpose flour 1 teaspoon salt 2 teaspoons
sugar 1-2 teaspoons cinnamon 1 stick unsalted
butter, cold and cut into pieces 6 tablespoons
cold vegetable shortening (put in fridge to
cool) 6 tablespoons water 1. Combine flour,
salt, sugar, and cinnamon in mixing bowl. 2. Add
butter and shortening and cut into dry
ingredients with pastry blender until mixture
resembles coarse crumbs. 3. Sprinkle the water
over mixture 1-2 tbls. At a time and toss after
each addition until dough can be gathered into a
ball. 4. Transfer dough to floured surface and
smear dough away from you with the heel of your
hand about half a cup at a time to blend in
butter and shortening. 5. Gather dough into a
ball divide in ½ , wrap in waxed paper and
refrigerate for 30-60 minutes. 6. Roll one ball
out to form an 11 inch circle. Transfer it to a
9 inch pie plate and press down. Ingredients -
Filling 12 large New Hampshire Gravenstein
apples ½ stick unsalted butter ½ cup and 2
tablespoons sugar 2 tablespoons cornstarch ¾
teaspoon cinnamon 1 teaspoon grated lemon zest 1
teaspoon vanilla extract 1.Core, Halve and peel
apples. 2.Combine with ½ stick melted butter,
unsalted butter 3.Add remaining ingredients and
toss well. 4.Add filling to pie plate- on top of
bottom crust. 5.Roll other ball of dough to large
circle and drape over filling, tucking edge of
crust inside the trim. 6. Trim excess, allowing 1
inch overhang. Seal edges with a fork. 7.Make
vents in top of crust with knife. Brush with and
sprinkle with 1 tsp. .sugar mixed with a pinch of
cinnamon. 9. Bake 1/1/4 -11/2 hours until filling
is bubbling and crust is golden brown.
Mansion Citrus Punch
1 -12 oz. can frozen orange juice concentrate 1
-12 oz. can frozen lemonade juice concentrate 1
-12 oz. can frozen limeade juice concentrate 1 -6
oz. can frozen pineapple juice concentrate 1 -1
liter bottle ginger ale, chilled Mix juices with
water as per package directions and combine in
large container. When needed let thaw until
slushy. Add chilled ginger ale and garish with
orange and or lemon slices. Make 2 gallons
Governor Easley
Governor Lynch
21
Nebraska
Ohio
Carrot Cake
 
2 cups flour 4 eggs 2 cups sugar 2 teaspoons
salt 2 teaspoons baking soda 1 cup cooking
oil 2 teaspoons cinnamon 4 cups grated carrots ½
cup chopped pecans 1 recipe of cream cheese
frosting
Sorghum Cranberry Bread (Recipe developed by
Barbara Kliment, Executive Director, Nebraska
Grain Sorghum Board)   4 eggs 1 ½ Cups
all-purpose flour
2 Cups applesauce 2 teaspoons
xanthan gum (or Knox gelatin)
½ Cup buttermilk 2 Cups granulated sugar
3 Cups fresh
cranberries 3 teaspoons cinnamon
1 Cup chopped
walnuts 1 teaspoon salt
Course sanding
sugar 1 ½ Cups grain sorghum flour
1¼ teaspoons baking soda   Preheat
oven to 350 F. Lightly coat loaf pans with
nonstick cooking spray.   Combine flours, sugar,
cinnamon, salt and baking soda. Separate eggs.
To egg yolks, add applesauce and buttermilk and
beat well. Gradually add dry ingredients to
applesauce mixture and beat until just combined.
Beat egg whites until stiff, but not dry, and
fold into batter. Stir in cranberries and
walnuts. Transfer to prepared loaf pans. Top
with sanding sugar.   Bake 45-55 minutes until
edges begin to pull away from the sides of the
pan and a toothpick inserted in the center comes
out clean.   Let stand five minutes and remove
from pans to cool on rack.   Available at health
food stores or by mail order from Twin Valley
Mills, LLC, PH [phone], www.twinvalleymills
.com
Thoroughly stir together flour, sugar, soda,
salt, and cinnamon. In large mixer bowl, beat
eggs until frothy then slowly beat I oil.
Gradually add flour mixture, beating until
smooth. Mix in carrots and nuts. Pour into three
greased and floured 8 inch cake pans. Bake at 350
degree oven for 25-30 minutes or until done. Cool
in pans 10 minutes then remove cakes from pans
and cooled completely on racks. Fill and frost
with cream cheese frosting. Decorate top with
pecans if desired.
Cream Cheese Frosting
4 tablespoons soften butter or margarine Two 3
ounce packages soften cream cheese 4 1/3 cups
powdered sugar 2 teaspoons vanilla
In a small mixing bowl, blend 4 tablespoons
softened butter or margarine and two 3ounce
packages softened cream cheese. Gradually add
41/3 cups sifted powdered sugar, beating until
smooth and creamy. Stir in 2 teaspoons vanilla or
1 teaspoon maple flavoring and 1 teaspoon
vanilla.
Governor Heineman
Governor Taft
22
Oklahoma
Oregon
Zesty Carrots
Frito Chili-Cheese Pie
Pare and cut or slice 6 to 8 carrots and cook
until tender. Save liquid. Combine 2 Tbsp.
horseradish ¼ cup carrot liquid 2 tsp. grated
onion ½ tsp. salt 1 tsp. pepper ½ cup
mayonnaise (May use ¼ c. plain yogurt and ¼ cup
mayo) Pour over carrots. Combine ¼ cup bread
crumbs 1 tsp. melted butter Dash of
paprika Sprinkle over top of carrots. Bake at
375 degrees for 15 -20 minutes
3 cups Frito Brand Corn Chips 1 large onion 1can
(19 ounce) chili (or home made chili) 1 cup
grated American cheese( or favorite cheese)
Place 2 cups of Frito Corn chip in baking
dish. Arrange chopped onion and half of grated
cheese on the corn chips. Pour chili over chips
and grated cheese. Top with remaining corn chip
and grated cheese. Bake at 350 degrees for 15
30 minutes. Makes 4 to 6 servings.
Governor Henry
Governor Kulongoski
23
Pennsylvania
Puerto Rico
Raspberry Souffle (lowfat)
Soup Puerto Rico Style (Asopao de Pollo)
1 1/3 C. fresh or frozen raspberries 2 1/2 T.
fresh lemon juice5 T. sugar 5 egg whites1 1/2
t. grated orange peel 1/4 t. cream of tartar1
T. water 2 T. Chambord2 T. cornstarch
This is the comfort food for excellence in Puerto
Rico. Also the food used for impromptu visits,
because it is delicious and is a whole dinner in
a dish. Usually we serve it with tostones or with
garlic bread. Servings 6-81 3-pound chicken,
cut into serving pieces Adobo Goya to taste (or
a mixture of salt, pepper, crushed garlic, olive
oil and vinegar or lemon juice) 3 tablespoons
annatto oil or olive oil with 1 tb Bijol 4
ounces smoked ham, diced 1/2 cup basic Sofrito (
I had given my special recipe previously at the
Whats for Dinner Board)1/2 cup tomato sauce or
½ can crushed tomatoes, processed 1/2 cup
alcaparrado (mixture of olives and, red pimentos
and capers sold at Latin Markets)6 cups water 2
cups short-grain rice 2 teaspoons salt or to
taste1 teaspoon ground black pepper 1/2 cup
green peas, cooked or frozen (defrosted), for
garnish 1/2 cup diced pimientos for garnish
Season the chicken with the adobo. Set aside.
Put the rice in water for about 30 minutes.
Drain. Heat the oil in a large soup pot and sauté
the ham over medium heat. Add the So Frito,
tomato sauce, and alcaparrado. Cook for 5
minutes. Add the chicken and water, and bring to
a boil. Stir in the rice, salt, and pepper, and
turn the heat to a medium-low. Cover and simmer
for 30 minutes, or until the rice is done. The
soup should have a thick consistency. Serve in
bowls and garnish with the peas and pimientos.
NOTE If you want to prepare this soup for a
party, double the recipe. For a new twist you can
add frozen corn. You can also made asopao with
shrimp, lobster, salt codfish, pork, instead of
chicken.
1. Combine 1 C. of the raspberries, 2 T. of the
sugar, orange peel and water in heavy saucepan. 
Heat over medium heat bring to a boil, mashing
berries and stirring. 2. Dissolve cornstarch in
lemon juice and fold into raspberry mixture. 
Bring to a boil for about one minute or until
thick.  Remove from heat and stir in Chambord and
rest of raspberries.  Let cool to room
temperature. 3. Combine egg whites, cream of
tartar and salt.  Mix on medium speed until
foamy.  Add remaining 3 T. of sugar and whip
until stiff, but not dry. 4. Coat soufflé mold(s)
with cooking spray, sprinkle with sugar, shaking
out excess. 5. Stir cooled raspberry mixture
fold 1 C. of whites into mixture, then fold
mixture into remaining egg whites.  Fold into
mold(s) and smooth tops. 6. Preheat oven to 350
degrees.  Place mold(s) in roasting pan.  Add hot
water to 1/3 up mold(s).  Bake until risen,
medium brown and fairly firm.  (About 30-35
minutes for large soufflé 25 minutes for
individual soufflés.) 7. Remove from oven. 
Sprinkle with confectioners sugar or serve with
chocolate or raspberry sauce.
Governor Rendell
24
South Carolina
Rhode Island
Spaghetti and Meatballs
Grand Strand Chicken Bog Ingredients - Pie
Crust 2 ½ cups chicken pieces 1 cup chopped
onion 11/2 pounds smoked sausage 1 teaspoon black
pepper 2 cup long grain rice Boil chicken and
onions in 4 cups water until tender. If desired,
debone chicken. Slice sausage in ½ inch pieces.
Add sausage, pepper and rice to chicken. Simmer
until all broth is absorbed and rice is cooked.
Serves 8.
Sauce 6 ounce can tomato paste 1 quart tomato
sauce ½ medium onion 3 cups water 1 ½ teaspoon
leaf oregano 1/8 teaspoon marjoram ¼ teaspoon
salt 1/8 teaspoon pepper 2 tablespoons sugar Dash
garlic salt ¼ teaspoon sweet basil 1 teaspoon
oil
Meatballs 1 ½ pound hamburger 2 tablespoons
Parmesan cheese 1 tablespoon
salt 1/8 teaspoon pepper 2 eggs Dash of garlic
salt 5 tablespoons spaghetti sauce
Brown onion in oil. Add rest of sauce ingredients
and simmer, stirring occasionally to desired
thickness. Mix all meatball ingredients together.
Form into balls. Drop gently into sauce and
simmer until cooked. Serve over your favorite
cooked spaghetti.
Governor Carcieri
Governor Sanford
25
South Dakota
Texas
Aunt Genes Coconut Pie
First State Fried Chicken
Grandmas Helen Vedveis Kumla Broil 6 to 8
pound ham in 11/2 gallons of water for 11/2 to 2
hours. Use the liquid for broth. Remove ham from
water and keep ham warm in 200 degree to 250
degree oven. Peel and grind( may use food
processor) 6 cups of raw, red potatoes
(approximately 4 lbs. potatoes before peeling).
Mix approximately 4cups flour into potatoes ( may
need to use hands to mix). Shape into goose egg
size balls (not rounded) and drop into
broth. Bring to boil and simmer at least 2 hours
(no problem if overcooked). Stir gently and
occasionally. Kumla is done when firm and white
flour disappears when cut in half. Serve with
slices of ham and little butter/margarine on the
side. May use broth from Kumla as
gravy. Leftover Kumla can be reheated in
Microwave ( approx.2 minutes per Kumla) or slice
and fry in butter Makes about 24 Kumla (2 to 3
average serving)
First State Fried Chicken
1 cut up chicken 2 cups of flour 1 tsp. salt 2
tsp. pepper 2 tsp. garlic powder 2 cups cooking
oil
½ c. sugar 1 tsp. vanilla ¼ tsp
salt ¾ cup coconut 2 T.
cornstarch Baked pie shell ¾ T.
flour Two egg white meringue 21/4
cups milk 2 large egg yolks ¾ T. butter
1 cut up chicken 2 cups of flour 1 tsp. salt 2
tsp. pepper 2 tsp. garlic powder 2 cups cooking
oil
Wash Chicken and let dry. Mix dry ingredients,
taste for flavor. Coat chicken with flour
mixture. Place skillet over medium heat, once hot
add oil and wait until oil is hot. Place chicken
pieces in hot oil and fry on both sides until
golden brown. Continue to fry the chicken,
turning several times until done. Bigger pieces
may take longer.
Mix together sugar, salt, cornstarch and flour
in saucepan. Gradually stir in milk. Cook over
moderate heat, stirring constantly, until mixture
thickens and boils. Boil for one minute. Remove
from heat. Slowly stir half of the mixture into
slightly beaten yolks. Blend egg mixture into
saucepan. Boil for one minute, stirring
constantly. Remove from heat. Blend butter and
vanilla. Cool mixture, stirring
constantly. Fold coconut into mixture. Pour pie
filling into baked shell. Top with meringue. Bake
for 450 degrees or 5 minutes. This was
Governor Perrys favorite recipe growing up in
the Haskell area and is still his favorite
dessert
Wash Chicken and let dry. Mix dry ingredients,
taste for flavor. Coat chicken with flour
mixture. Place skillet over medium heat, once hot
add oil and wait until oil is hot. Place chicken
pieces in hot oil and fry on both sides until
golden brown. Continue to fry the chicken,
turning several times until done. Bigger pieces
may take longer.
Governor Rounds
Governor Perry
26
Tennessee
Utah
Pizza Cups Kid Fun
Smooth Fudge Sauce
1 pond lean ground beef 1 can of tomato paste (6
ounce) 1 tablespoon dried minced onions 1
teaspoon, Italian seasoning 1 can refrigerated
biscuit dough
½ cup (1 stick) unsalted butter 4oz. Unsweetened
chocolate ¼ teaspoon salt 3 cups sugar 1 2/3 cups
evaporated milk 1 tablespoon vanilla extract
Brown ground beef and minced onions, drain. Add,
tomato paste and Italian seasoning and simmer.
Simmer uncovered for 5 minutes, stirring
frequently. Separate dough into halves and press
halves into a muffin pan. Fill with ground beef
miixture. Bake at 350 degrees for 10 minutes or
until golden brown
Melt butter and chocolate in a large sauce pan
over low heat. Add sugar salt, milk and vanilla
one at a time, blending after each addition until
smooth. Increase heat to a medium and whisk,
while bubbling. 1 Minute. Remove from heat.
Governor Bredesen
Governor Huntsman
27
Virgina
Vermont
Fudge Cake Recipe
Broccoli Salad
After a busy day of governing the Commonwealth of
Virginia, I like to sit down to my favorite
dinner of Virginia crabcakes. Some days if I am
lucky, I can indulge in my favorite dessert,
which is fudge cake. I am including these recipes
so that you too can enjoy these delicious treats.
I encourage you all to come visit the beautiful
Commonwealth of Virginia. James S Gilmore, III,
Governor of Virginia Ingredients 4 ounces baking
chocolate 2 sticks butter or oleo (one of each
is good) 4 eggs 2 cups sugar 1 cup sifted
flour 1 teaspoon vanilla Powdered sugar
(optional) In a saucepan, melt together the
baking chocolate and butter. Let the mixture
cool. Beat the eggs well. While beating, sift in
the sugar. Add 1/2 of the melted chocolate to the
eggs. While beating slowly, add the sifted flour.
Add the remaining melted mixture and add vanilla.
Pour mixture into a pan lined with wax paper.
Bake at 350 degrees for 15 to 20 minutes, being
careful not to overcook. Once cooled, invert and
sprinkle with powdered sugar.
1 pound bacon 1 cup Miracle Whip Salad Dressing 1
cup of sugar 1 tablespoon of vinegar 2 bunches of
broccoli flowerets
.
Fry the bacon until crisp. Crumble and set aside.
Mix together Miracle Whip sugar and vinegar.
Chill for at least 10 minutes. Toss broccoli
with dressing and crumbled bacon. You may add one
or more of the following Chopped Onion, Raisins,
Nuts, Dried Cranberries
Governor Douglas
Governor Warner
28
Washington
A Favorite from Wisconsin
Broccoli Cheese Quiche
Nanas Cream Cheese Cupcakes
Ingredients Pastry for 10-inch single pie crust
1-1/2 cups chopped broccoli 1-1/2 cups grated
cheddar cheese 4 eggs 1-1/2 cups cream 1/4
teaspoon salt Dash of pepper Dash of nutmeg
Arrange broccoli and cheese in pastry-lined pan.
Beat together eggs, cream, and spices in bowl.
Pour the custard mixture over cheese and
broccoli. Place in preheated over at 375 degrees
35 to 40 minutes or until top is golden brown and
knife inserted 1 inch from edge comes out clean.
Yield 8 main dish servings. Joe Dodge, Chef
Executive Residence Kitchen
1 8 oz. package cream cheese 1 cup
water 1 egg 1/3 cup
oil 1/3 cup sugar 1 tablespoon
vinegar 1/2teaspoon salt 1 teaspoon
vanilla 1, 8 oz. package of chocolate chips
1 teaspoon soda 1 cup sugar
Finely chopped walnuts 11/2 cups sifted flour ¼
cup cocoa
Blend cream cheese ,egg and 1/3 cup sugar and ½
tsp. salt. Stir in chocolate chips and set aside.
Sift remaining dry ingredients together add
water oil vinegar and vanilla. Beat until
smooth. Fill cup cake liners 1/full with batter.
Spoon 1 tablespoon cheese mixture in the middle
of each liner. Sprinkle with nuts and bake 30-35
minutes at 325 degrees. YUMMY! This freezes very
well
Governor Gregoire
Governor Doyle
29
West Virginia
Wyoming
Apple Crisp
Scalloped Potatoes with Ham
4 cups Golden Delicious Apples, peeled and
sliced 1 tablespoon lemon juice 1/3 cup flour ¼
cup margarine or butter 1 cup oatmeal ½ teaspoon
salt 1 teaspoon cinnamon ½ cup brown sugar
1 pound of fully cooked ham slice1/2 inch
thick 5 cups thinly sliced potatoes 1 can (10 ½
ounce) cream of mushroom soup
or cream of celery soup ¼ cup milk ½ cup chopped
onions ¼ cup milk ½ cup chopped green bell
pepper Dash pepper 2 tablespoons butter 1 cup
shredded Cheddar cheese, optional
.
Place apples in a shallow 8 inch pan. Sprinkle
with lemon juice. Combine flour, brown sugar,
oatmeal, salt, cinnamon with melted butter or
margarine. Mix until it begins to crumble.
Sprinkle this mixture over apples and bake at 375
degrees for 30 minutes. Serves 8.
Cut ham into bite sized cubes. Place half of the
potatoes in greased, shallow 2 quart baking dish.
Cover with ham pieces. Top with remaining
potatoes. Combine soup with milk, onion, green
pepper, and grounded black pepper. Pour over
potatoes. Dot with butter. Cover with foil and
bake at 350 degrees for hour. Remove covering
bake 30 to 45 minutes longer or until potatoes
are done. If desired, sprinkle shredded Cheddar
cheese over the top of scalloped potatoes the
last 15 minutes of baking time. Scalloped
potatoes serve 6.
Governor Manchin III
Governor Freudenthal
30
Wisconsin's Finest
Wisconsin's Finest
Wisconsin's Finest
Wisconsin's Finest
Wisconsin's Finest
31
Representatives
Representatives
Mom Kinds Chocolate Chip Cookies
Carmelitas
1 cup unbleached or all purpose flour 1 cup quick
Quaker oats ¾ cup brown sugar ½ teaspoon baking
soda ¼ teaspoon salt ¾ cup melted butter 1cup
semi sweet chocolate chips ¾ cup caramel ice
cream topping 1 tablespoon flour
¾ cups sugar 1 teaspoon baking soda 2 ¼ cups
flour 1 teaspoon vanilla 2 eggs ¾ cups packed
brown sugar 2cups (12 oz.) semi sweet chocolate
chips 1 cup chopped walnuts
.
.
Combine flour, baking soda, and salt in a small
bowl. Beat butter, sugar, brown sugar, and
vanilla in large mixer bowl. Add eggs one at a
time, beating well after each addition gradually
beat in flour mixture. Stir in chocolate chips
and nuts. Drop by rounded tablespoon onto
ungreased baking sheets. Bake it preheated 375
degrees for 9 to 11 minutes or until golden
brown. Let stand for 2 minutes then remove, cool
completely.
Preheat oven to 350 degrees . Grease 9 inch
square pan. Combine 1 cup flour, oats, brown
sugar, baking soda, salt, and butter in a large
bowl to form crumbs. Press half of the crumbs
into the bottom of the pan. Bake at 350 degrees
for 10 minutes. Sprinkle chocolate chips and
almonds over hot baked crust. Mix 3 tablespoons
flour and caramel ice cream topping well and
drizzle over chocolate chips and almonds.
Sprinkle remaining crumbs over the top. Bake at
350 degrees for 15-20 minutes, until golden
brown. Chill slightly for easy cutting.
Ron Kind
Tammy Baldwin
32
Representatives
Milwaukee Public Schools Superintendent
Greek Salad
Lime Curd Tart
1 bunch leaf lettuce 2 cucumbers 4 large
tomatoes 1 small sweet onion 1 Red bell pepper 1
Yellow bell pepper Garnish Greek Black
Olives Feta Cheese Dressing 1 part redwing
vinegar 1 part olive oil Crushed garlic Salt and
pepper to taste 2 pinches sugar
Ingredients One 9-inch vanilla wafer pie crust
1 cup plus 1 Tablespoon sugar 1 stick (1/2 cup)
plus 1 Tablespoon cold, unsalted butter, cut into
pieces 4 large eggs, beaten lightly 1/2 cup
fresh lime juice (from about 4 limes) In a heavy
pan, cook sugar, butter, eggs, and lime juice
over moderately low heat, whisking frequently,
until thick enough to hold marks of whisk and
first bubbles appear on surface (12 to 15
minutes). Immediately pour curd through a sieve
into a bowl and cool. (Filling may be made up to
a week ahead of time and chilled covered). Spoon
filling evenly into crust and chill, covered, at
least 1 hour.
Chop lettuce and onion, tomatoes, cucumbers, and
bell peppers (about1/2). Combine garnish to
taste. Serves 6.
William Andrekopoulas'
Tammy Baldwin
Note be sure to use authentic Greek Olives for
the best taste.
33
Dear Governor I am in the second grade class at
Parkview School in Milwaukee, Wisconsin. The 2nd
grade classrooms are making a special cookbook
for their parents for the holidays. I am writing
to you to see if you could send us one of your
favorite recipes for our cookbook. We are asking
every governor in the United States to send us
their favorite food recipe. So far we have 25
recipes! We are hoping they will all answer us.
If you have time, would you send us or email us
your favorite recipe? Thank
You