Cooks’ Exchange: Recipes from all across the United States | Madison.com Recipes, Food and Cooking Tips

First, an update on the Norwegian meatball recipe from last week’s column. Amid the excitement of featuring so many meatball recipes from many different avenues in life, I learned of a major problem with the Norwegian recipe. Making amends to you, my readers, here is a replacement found in Mr. Food’s “OOH it’s so GOOD!!” cookbook along with a suggestion to keep a batch of these in your freezer for unexpected company.

1 tablespoon prepared horseradish

¼ cup maple-flavored syrup

1 teaspoon ground allspice

Soak bread in milk until soft. Stir in eggs, horseradish, 1 teaspoon salt, and ¼ teaspoon pepper. Add beef and mix well. Shape into ¾-inch meatballs; place on rack in shallow baking pan.

Bake in 450 F oven 10-15 minutes. Remove from pan; cool. Arrange meatballs in single layer on baking sheet so edges do not touch. Freeze until firm. Wrap in moisture vapor-proof wrap; freeze until ready to heat.

Before serving, in saucepan combine ketchup, maple-flavored syrup, soy sauce, allspice, mustard, and ¼-cup water. Stir in frozen meatballs. Heat to boiling; stirring often. Reduce heat; keep warm. Serve in chafing dish with wooden picks.

Note: Keep a batch in your freezer. Toothpicks and napkins make this an instant party!

As for today’s column, here’s an interesting collection of American taste favorites from an “All-American Cookbook” published in 1981. Every recipe has been tested for taste appeal and accuracy by each submitting organization. It seems only right today to begin with a simple and delicious dip from Wisconsin.

8-ounce container plain yogurt

1 garlic clove, minced or ⅛ teaspoon garlic powder

Blend together yogurt and mayonnaise. Peel cucumbers. Cut in half, lengthwise, and remove seeds. Chop cucumbers fine to measure 1½ cups. Drain well. Add cucumber and remaining ingredients to yogurt mixture. Blend thoroughly and chill.

From the California Avocado Commission

½ cup fresh mushrooms sliced

2 10-ounce cans cream of mushroom soup

7-ounce can crab, drained and flaked

1 soft California avocado, peeled, seeded and diced

Combine mushrooms, soup and milk. Stir until well blended. Add butter and crab; heat thoroughly. Immediately before serving, mix in diced avocado.

From the Michigan Department of Agriculture.

2 tablespoons vegetable oil

4 frankfurters, sliced thin, or 1 cup ham pieces

1 can (1 pound) stewed tomatoes

1 tablespoon cider vinegar

1 can (1¾ pounds) baked beans in tomato sauce

Fresh parsley sprigs, optional

In large fry pan, cook onion until transparent. Add frankfurters or ham and cook until meat is slightly browned. Add tomatoes; brown sugar, vinegar, salt and pepper; cover and simmer 10 minutes. Meanwhile, puree beans by pushing through sieve or whirling in a blender or food processor. Add to tomato mixture, mixing well. Cook covered, over low heat, stirring occasionally, for 5 minutes or until heated through. Garnish with parsley.

From the North Carolina & Virginia Peanut Growers.

2 tablespoons grated onion

1 branch celery, thinly sliced

2 tablespoons chopped peanuts

Melt butter in a saucepan over low heat; add onion and celery. Sauté about 5 minutes. Add flour, mix well. Stir in chicken broth, allow to simmer about 30 minutes. Remove from heat, strain broth. Stir peanut butter, salt and lemon juice into the strained broth until well mixed. Serve in hot cups. Garnish each cup with chopped peanuts.

Makes: Four 1-cup servings

From the Red River Valley Potato Growers Association.

8 strips of bacon, cut up

2 cups cubed potatoes (2-3 medium potatoes)

10-ounce can cream of chicken soup

2 tablespoon chopped parsley

Cook bacon until crisp in a 3-quart saucepan. Add onion and sauté 3 minutes. Pour off drippings. Add potatoes, water, salt and pepper. Bring to a boil. Cover, simmer 10-15 minutes or until potatoes are tender. Gradually stir in soup, sour cream, milk and parsley. Bring to serving temperature over low heat, stirring occasionally. Do not boil!!

From the Idaho Potato Commission.

2 13-ounce cans of chicken broth

1 cup light cream or milk

Dash Tabasco pepper sauce

Chop potatoes, carrots and onion using the knife blade of food processor. Turn chopped vegetables into medium saucepan, add chicken broth; bring to boiling, reduce heat, cover, simmer 20 minutes. Stir in light cream, salt, Tabasco sauce and nutmeg, bring to boiling. Serve hot.

From the Oklahoma Wheat Commission.

Peel and slice apples into pie pan. Cover with white sugar and lemon juice. Crumble the mixed butter, brown sugar and flour over the apples and bake 25 minutes in 300 F oven.

From the Western New York Apple Growers Association.

½ teaspoon baking powder

¼ teaspoon nutmeg and allspice

Topping: ¼ cup pecans, ¼ cup brown sugar and ½ teaspoon cinnamon

Combine sugar, oil, applesauce, eggs and milk. Add sifted fry ingredients and nuts. Sprinkle topping over batter in greased 4½x8½-inch loaf pan. Bake at 350 F for 1 hour.

Note: I made this bread a long time ago and added chopped dates to the batter, used 4 3×5-inch loaf pans and baked the bread for 30 minutes. “Excellent.”

From Sunkist Growers, Inc.

2 teaspoons baking powder

½ cup chunk-style peanut butter

½ cup packed brown sugar

3 tablespoons fresh grated orange peel

½ cup fresh squeezed orange juice

½ cup coarsely chopped unsalted peanuts

In large bowl, sift together flour, baking powder, soda and salt. With pastry blender or fork, cut in peanut butter and brown sugar. Combine egg, orange peel, juice and milk; add to flour mixture, stirring until well blended. Stir in nuts. Pour batter into lightly greased 9x5x3-inch loaf pan. Bake at 350 F for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove and cool on wire rack.

Recent Request: A Norwegian Meatball recipe.