Montana and Wyoming's Food Flair by Ruth Paget

Montana and Wyoming Food Flair by Ruth Paget 

On vacations to Yellowstone, Grand Teton, and Glacier National Parks in Wyoming and Montana, I have seen the Big Sky with feathery cirrus clouds and cumulus clouds heavy with rain that sometimes made my vacations wet or snowy depending on the temperature. 

With the cookbook Best of the Best from Big Sky – Montana and Wyoming edited by Gwen McKee and Barbara Moseley, I can experience some of the life of Big Sky residents who shop once a week if weather permits. 

I liked the following recipes in the cookbook, because they are easy to recreate in other states: 

-white bean dip made with garlic, white kidney beans, lemon juice, olive oil, cumin, cayenne, and cilantro leaves 

-black bean salsa made with red peppers, onion, cucumber, celery, tomato juice, red wine vinegar, lemon juice, thyme, cumin, and cilantro 

-cheese and chile bread made with French bread, mayonnaise, Monterey Jack cheese, green chilies, and jalapeños 

-oat biscuits made with eggs in addition to traditional ingredients. Oats contain all of the 9 essential amino acids needed to make a full protein. They are also relatively inexpensive. 

-oatmeal sunflower millet bread made with honey, whole-wheat flour, safflower oil, oatmeal, sunflower seeds, and millet 

-cranberry walnut scones made with milk and maple syrup in addition to the main ingredients 

-old-fashioned potato pancakes made with eggs and flour 

-turkey-wild rice soup 

-Norwegian fish chowder made with carrots, onions, and cauliflower 

-Russian scalloped potatoes made with onions, sour cream, potatoes, ham, and Parmesan cheese 

-pierogi casserole made with lasagna pasta, potatoes, cheddar cheese, onions, and butter. Pierogis are a Polish dish. 

-Bourbon pork tenderloins made with bourbon and brown sugar and topped off with mustard sauce 

-Dutch oven chicken dinner – a one-pot meal made with potatoes, zucchini, carrots, cabbage, garbanzo beans, onions, and chicken. 

Cooks interested in finding out more about the cuisine of America’s great national parks will enjoy Best of the Best from Big Sky – Montana and Wyoming edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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The Food of North Dakota, South Dakota, Nebraska, and Kansas by Ruth Paget

The Food of North Dakota, South Dakota, Nebraska, and Kansas by Ruth Paget 

North Dakota, South Dakota, Nebraska, and Kansas are very important to the United States for grain production. 

North Dakota grows durum wheat, which is milled into protein-rich semolina flour that is used in pasta and pizza dough. South Dakota grows oats and rye. Nebraska grows corn. Kansas leads the country in wheat production. These four states are a breadbasket that feeds millions. 

These states also grow vegetables that mix with these grains to form protein combinations. (Basically, you are looking for seed and grain combinations.) These states are famous for meat eating, but protein combinations augment their protein consumption. 

There are absolutely terrific vegetable dishes in the cookbook Best of the Best from the Great Plains Cookbook – North Dakota, South Dakota, Nebraska, and Kansas edited by Gwen McKee and Barbara Moseley that go well with meat and form protein combinations with grain products. 

Some of the great vegetable recipes from this cookbook include: 

-radish dip made with cream cheese, butter, celery salt, paprika, Worcestershire sauce, radishes, and green onion 

-hot potato skins served with shredded cheese and crumbled bacon 

-skorpor (Swedish rusks – a kind of Swedish biscotti) 

-cauliflower salad made with cauliflower, chestnuts, mayonnaise, ranch dressing, onion, sour cream, and dill 

-broccoli salad made with broccoli, almonds, cherries, onions, green peppers, and crumbled bacon 

-spinach salad made with spinach, eggs, celery, onion, and cubed cheese 

-wild rice salad made with white chicken breast, rice, green grapes, cashews, water chestnuts, mayonnaise, and curry powder 

-onion salad made with onion slices, vinegar, sugar, mayonnaise, and celery seed 

-pear and walnut salad made with blue cheese 

-carrot-apple salad raisins and sunflower seeds 

-company potatoes made with cream of chicken soup, sour cream, grated American cheese, butter, and a crust of crumbled cornflakes 

-stuffed squash made with baked acorn squash with onion, turkey, apple, and raisins 

-Swiss green beans made with French onion dip, green beans, and Swiss cheese. My mom made this dish for Sunday meals for years. 

-rice and sour cream casserole with green chilies 

-rice casserole with onions and mushrooms 

Cooks interested in a variety of vegetable recipes might be interested in the recipes The Best of the Best from the Great Plains Cookbook – North Dakota, South Dakota, Nebraska, and Kansas edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Alaska's Food Lessons by Ruth Paget

Alaska’s Food Lessons by Ruth Paget 

I have not visited Alaska, but enjoy the seafood from its frigid waters that run in Alaska Current off Monterey Bay (California) where I live. 

Some of the delicious seafood from Alaska that my family has enjoyed over the years include: 

-Sweet Alaskan King Crab legs, which I steam in a little water with white wine 

 -briny shrimp, which I turn into garlic shrimp with a sprinkling of hot red pepper flakes 

-Large, chunky Pacific cod, which Californians eat deep-fried in IPA beer batter with thick curly fries 

-Salmon, which I bake with green beans and seasoned butter 

My family and I have very good impressions of Alaskan food based on those dishes alone. To complete my knowledge of Alaskan food, I turned to the Best of the Best from Alaska Cookbook edited by Gwen McKee and Barbara Moseley. 

There are recipes for walrus meat in the cookbook, but I chose 5 dishes to represent what Alaska cooks that the continental US can also try:

-raspberry liqueur made with mashed raspberries, lemon peel, vodka, and sugar syrup

-salmon spread made with gelatin, white wine, sour cream, chili sauce, and canned salmon 

-cranberry apple nut bread 

-Swiss scalloped potatoes made with Swiss cheese, green onions, butter, flour, salt, pepper, milk, cream, and thinly sliced potatoes

-Celery custard made with diced celery, onions, milk, salt, pepper, and eggs. Bake at 350 degrees for 1 hour. (Celery is a major crop in Monterey County California) 

For cooks interested in dishes for cold weather climates Best of the Best from Alaska edited by Gwen McKee and Barbara Moseley has great pantry recipes. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Arkansas Appetizer Lunch by Ruth Paget

Arkansas Appetizer Lunch by Ruth Paget 

The heat and humidity in places like Arkansas where it is already in the 80s at 7 am make cooks rise early to get baking and cooking done for light lunches on screened-in porches to keep mosquitoes out and lunches untouched by flies. Pitchers of icy sun tea to drink keep you from dehydration. 

Main dishes in Arkansas mostly feature rice, duck, and chicken according to Gwen McKee and Barbara Moseley, the editors of Best of the Best from Arkansas Cookbook. Rice is the major cash crop of this state that lies along the Mississippi River. 

There are recipes for many chicken dishes and casseroles in this cookbook, but I love mixing appetizers and muffins to make light lunches. (This is a habit I learned from eating appetizer platters at Middle Eastern restaurants as a child in Detroit, Michigan.)

I thought the following the following recipes make a very healthy appetizer table with items that you can prepare ahead of time: 

-dilly garden dip made with blended cottage cheese, lemon juice, carrots, green onions, parsley, and dill 

-cheese and bacon spread made with cheddar cheese, cooked bacon, green onions, almonds, and mayonnaise 

-homemade Boursin made with blended butter, cream cheese, garlic, basil, chives, dill, marjoram, thyme, and pepper. Very easy to make if you have an herb garden 

-Monterey cubes – baked eggs, Monterey Jack cheese, flour, cottage cheese, and mild green chilies that are cut into cubes after bakin 

-spinach cheese squares – baked onion, cheese, spinach, eggs, flour, and milk that is cut into squares into squares after baking 

-marinated whole mushrooms 

-crabmeat mold – a refrigerated gelatin spread made with crabmeat, cream of mushroom soup, cheese, onion, and celery 

-Mexican corn bread made with green chilies, corn meal, creamed corn, skim milk, cheddar cheese, and egg whites 

-peach muffins – made with peaches and almonds -blueberry oatmeal muffins 

-applesauce muffins

-apple muffins made with raw apples 

-black cherry almond coffee cake -sour cream coffee cake – I lived on this in high school

-spicy pineapple zucchini bread made with walnuts, raisins, cinnamon, and nutmeg 

-turkey cranberry sandwiches - taste great with sun tea

-watermelon rind preserves – a delicious no-food-waste item 

Cooks interested in using garden fresh ingredients and orchard fresh fruit will find many useful recipes in Best of the Best from Arkansas Cookbook edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Missouri's Crossroads Cuisine by Ruth Paget

Missouri’s Crossroads Cuisine by Ruth Paget 

Missouri’s position in the center of the United States next to the Mississippi River has made it a crossroads of commerce and exploration of the American West, commemorated by the towering Gateway Arch in St. Louis. 

The Pony Express was started in Missouri and connected the state via pony relays with the Pacific. Cosmopolitan traders worked in St. Louis and their cuisine seems to influence Missouri to this day with many very good dishes to prepare ahead and serve immediately to satisfy hunger with the exception of meat dishes that take a little longer to cook. 

The following recipes in Best of the Best from Missouri edited by Gwen McKee and Barbara Moseley might interest readers who would like to prepare some deli and bakery items at home in addition to main dishes: 

-saganaki – Greek Kasseri or Kefalotiti cheese ignited with brandy and doused with lemon juice when the flames die make this a sour and savory appetizer. I ate saganaki all the time as teen in Detroit, Michigan’s Greektown. It was a popular appetizer and blackened the ceilings over customers’ tables. Everyone in the restaurant yelled, “Opa!” when the saganaki came out. 

-Missouri pâté – made with butter, mushrooms, shallots, bourbon, liverwurst, cream cheese, and dill -smoked fish pâté – made with salmon or trout, scallions, cream cheese, and mayonnaise 

-Armenian white bread 

-Jewish challah bread – egg bread made with poppy seeds -pimiento cheese bread 

-wild rice soup made with milk and cheddar cheese 

-Clamato aspic salad – lemon jello made with oyster and tomato flavored Clamato juice, chopped artichoke hearts, green pepper, and avocado 

-pasta with vodka sauce and sun-dried tomatoes -rice and noodle casserole made with chestnuts and mushrooms 

-horseradish mousse made with cottage cheese and onion 

-Clinton County pork chops with sour cream sauce 

-pork medallions with mustard cream sauce – I ate these in Germany to win instant acceptance at weinstubs like Trollinger in Stuttgart, Germany 

-mustard mousse made with heavy cream – very welcome on dish on hot summer days Travelers might also like to sample the multicultural fare described in Best of the Best from Missouri edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Iowa's Catering Classics by Ruth Paget

Iowa’s Catering Cuisine by Ruth Paget 

Crossing the Mississippi River from Wisconsin to DuBuque (Iowa) is a rather enchanting experience, because the road is elevated downtown and passes through a forest of church spires that are level with the car. Houses along the way are substantial and remind you that the Amish and Mennonites worship at home. 

Immigrants to Iowa have included Germans, Dutch, Czechs, and the Swiss. They have overseen the production of food that feeds the United States and the world with the production of corn, oats, soybeans, hogs, beef cattle, popcorn, poultry, and dairy products according to the Best of the Best from Iowa Cookbook edited by Gwen McKee and Barbara Moseley. 

This cookbook has many traditional recipes that could be catered by personals chefs for extra cash. Some of the farm dishes that I thought would work well for catering include: 

-baked Reuben dip made with Swiss cheese, sauerkraut, sour cream, brown mustard, onions, cream cheese, and corned beef 

-chive and black pepper corn bread 

-Depression-era potato soup made with potatoes, onions, celery, noodles, and evaporated milk 

-Dutch lettuce made with potatoes, hard-boiled eggs, lettuce, chopped onion, and bacon 

-spinach salad with bacon -blue cheese-artichoke salad 

-marinated tomatoes which are chilled 

-marinated green beans which are chilled 

-cabbage and apple slaw with walnuts 

-card club chicken salad made with chicken, macaroni, boiled eggs, carrots, peas, celery, onions, green pepper, and pimientos

-garden club salad made with chicken, water chestnuts, grapes, celery, almonds, sour cream, mayonnaise, curry powder, and pineapple chunks 

-corn cheese casserole 

-sour cream and cheddar supreme potatoes

-baked stuffed tomatoes made with chives, mushrooms, bread crumbs, and Parmesan cheese 

-asparagus the Dutch way made with asparagus, potatoes, smoked ham, eggs, and nutmeg 

-ham, cabbage, and noodle casserole 

Recipes for these classic dishes and 400 more can be found in Best of the Best from Iowa edited by Gwen McKee and Barbara Moseley. 

Happy Reading! 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Light Lunch Wisconsin by Ruth Paget

Light Lunch Wisconsin by Ruth Paget

If you ask someone what a light lunch in Wisconsin is they might tell you, “A locally brewed beer and a bretzel” or “a strong black coffee and a pastry.” 

Then, they would wax philosophical and say, “Just appetizers, a casserole, or a spread or dip in small portions, especially in cold weather.”

I agreed with those statements and felt like it snowed nine months of the year when I lived in Wisconsin. Nine months may be too many, but seven months of snow was close to accurate. I do like high-calorie foods like those above in cold weather I have to admit. 

The immigrant groups who have come to Wisconsin have many dishes of German, Polish, Scandinavian, and Irish origin that are great winter fare. There are recipes for of all these immigrant groups in the cookbook The Best of the Best of from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

Some of my favorite dishes from this cookbook include: 

-creamy horseradish ham roll-ups

-beer spread made with cheddar cheese, Swiss cheese, and beer 

-mini Reuben sandwiches made with rye bread, sour cream, corned beef, sauerkraut, and Swiss cheese 

-baked cheese wings with Parmesan 

-cheddar jalapeño corn bread 

-cheese drop biscuits 

-Danishes made with jam 

-Norwegian sour cream waffles with apple pecan topping 

-Dusseldorfer sandwiches made with rye bread, tarter sauce, dill pickles, liverwurst slices, and Swiss cheese 

-Wisconsin beer cheese soup made with 5 cups of cheddar cheese

 -Polish noodles with cabbage 

-New Glarus cheese and onion pie from a recreated Swiss village town 

-Lithuanian Kugela made with bacon, onion, potatoes, milk, and eggs 

-Potatoes Romanoff made with cheese, sour cream, onion, and shredded cheese 

-Colcannon, an Irish dish, made with heavy cream, garlic, chopped cabbage, and leeks 

-chicken Calvados made with apple schnapps 

These delicious dishes give a good idea of what you make in severe weather to stay warm. Chefs and people of German and Eastern European heritage might especially enjoy Best of the Best from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Cool Indiana Cuisine by Ruth Paget

Cool Indiana Cuisine by Ruth Paget 

I thought Indiana was infinitely cool as a kid, because I spent long weekend vacations there with my mom, who was doing union organizing and attending International Typographical Union Midwest Conference meetings in places like Gary and Indianapolis. (The International Typographical Union is now part of the Communications Workers Union of America.) 

The ladies auxiliary of the Union babysat me, stuffed envelopes, and wrote letters to the editor poolside while I swam for hours under Indiana’s blazing hot sun that is good for crops and kids, who need Vitamin D. 

Après nage, I looked forward to eating Indiana’s wholesome farm food that still reflects German, Polish, and Italian immigrant heritage. My favorite main dishes were German sweet and sour pot roast seasoned with cranberry jelly and pork loin with cream sauce. Both were served with buttered egg noodles. 

These dishes were different from my mom’s English roast beef and vegetables. They made me feel that Indiana was rather exotic compared to Detroit as we zoomed past signs warning drivers to share the road with horse-drawn Amish buggies. 

These Indiana memories came back to me as I read Best of the Best from Indiana Cookbooks edited by Gwen McKee and Barbara Mosely. 

For decades Indiana was famous for Notre Dame University’s football team coached by Knute Rockne. I thought the following appetizers were just the thing for football game munchies as I read the cookbook:

-beer cheese for spreading on crackers or toast made with cheese, horseradish, hot sauce, and mayonnaise 

-Gouda Wellington – warm croissant wedges made with Gouda cheese and apricot preserves 

-Reuben snacks – baked snack balls made with breadcrumbs, Swiss cheese, shredded corned beef, drained sauerkraut, and melted butter 

-Chocolate chip cheese ball – made with cream cheese, vanilla, cinnamon, powdered sugar, mini-chocolate chips, and chopped pecans 

Two other coffee and football treats include: 

-Mrs. Rockne’s Swedish coffee cake topped with brown sugar, coconut, and melted butter 

-Little applesauce muffins 

Other dishes in Best of the Best from Indiana Cookbooks are surprisingly simple to cook such as: 

-baked and stuffed green peppers that are stuffed with ground beef, tomatoes, and bread crumbs 

-seafood fettucine with a sauce made with whipped heavy cream 

-pork tenderloin with scallion and mustard sauce 

Finally, desserts are always good and plentiful when dealing with people of German descent. Some of my favorites in this cookbook include: 

-mocha and cherry cake 

-lemon cheese bars -pecan bars 

-sesame seed tea cake 

-springerles - anise-flavored cookies 

-pfeffernusse - peppernut cookies seasoned with cloves, allspice, cinnamon, white pepper, and almonds 

-gingersnaps 

Tasty recipes abound in the pages of Best of the Best from Indiana Cookbooks edited by Gwen McKee and Barbara Moseley, making it a good purchase for chefs.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Pennsylvania's Value-Added Cuisine by Ruth Paget

Pennsylvania’s Value-Added Cuisine by Ruth Paget 

There is always a little something or two added to dishes in Pennsylvania to enhance flavor such as mashed potatoes with horseradish or sautéed fish with nuts. 

Flavor enhancements like this reflect Pennsylvania’s immigrant background with contributions from English, German, Italian, Polish, and other Eastern European cuisines. Value-added dishes are well-documented in The Best of the Best from Pennsylvania Cookbooks: Selected Recipes from Pennsylvania’s Favorite Cookbooks edited by golfing friends Gwen McKee and Barbara Moseley. 

The value-added ingredients in Pennsylvania dishes usually are not difficult to add and distinguish the dish with a particular culture. Dishes like this include: 

-smoked salmon pâté using canned salmon, cream cheese, onion, lemon juice, and horseradish 

-onion and herb bread made with sherry 

-blender apple pancakes that make the apples part of the batter 

-pierogis – Polish ravioli filled with cottage cheese and topped with melted butter and sautéed onions. I ate pierogis in Detroit (Michigan) as a child with my Polish babysitters who also made French terrines. 

- a non-puréed shredded cabbage soup made with onions, celery, parsley, peas, mushrooms, and diced chicken 

-cream of zucchini soup for when zucchini is exploding into bloom in summer gardens. This soup is made with zucchini, onions, and milk. 

-cream of broccoli soup made with cream and cheddar cheese 

-brie soup, which I am sure the dons of the University of Pennsylvania eat. The brie here is melted in broth with the addition of sliced mushrooms, julienned carrots, green onions, sherry, and heavy cream

-Swiss green bean salad made with green beans, Swiss cheese, olives, red pepper, and almonds 

-Amish macaroni salad made with celery, onions, parsley, carrots, and hard-boiled eggs 

-Pennsylvania Dutch pancakes made onion, scallions, and lemon juice for a tangy flavor 

-wild rice with mushrooms and almonds 

-cranberry chutney with ground cloves -pork tenderloin with orange sauce 

-lemon-apricot chicken 

One dish that is part of my family heritage in this cookbook is Gulielma’s Chicken and Dumplings. Gulielma Springett was the first wife of Pennsylvania’s founder William Penn and the step-daughter of my ancestor Isaac Penington (1616 – 1679). William Penn was also a Quaker and one of the reasons I attended a Friends School in Detroit (Michigan) for part of my high school education. 

Gulielma’s dumplings are made with parsley and chopped mushrooms, which exemplify the value-added character of Pennsylvania’s food. 

(The Pennington’s have left their mark in Pennsylvania. There is a Pennington Road in Philadelphia, which has brown brick row houses lining it. There is also a town named Pennington close to Allentown, Pennsylvania.) 

Other dishes in this cookbook that are just a little different from plain presentations include: 

 -swordfish with pecans 

-roasted red pepper with shrimp grits made with cheese 

-chocolate bourbon cake 

-black walnut cake 

-cream cheese fudge made with Philadelphia cream cheese 

-apple-cranberry cobbler made with an oat topping 

Delicious and historical recipes like these abound in The Best of the Best from Pennsylvania Cookbooks edited by Gwen McKee and Barbara Moseley, making it a good purchase for chefs and historians alike. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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