State Cookbooks

Oregon Cookbook Author:  GWP ISBN:  978-1-885590-03-9 Pub Date:  11/1/1992 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Over 200 great recipes from the beautiful state of Oregon! Tasty treats from the kitchens of dignitaries, homemakers, Bed-and-Breakfasts and author Janet Walker (Washington Cook Book, Idaho Cook Book). Sample the flavors of Oregon with Hazelnut Stuffed Chicken Breast, Tillamook Seafood, Cheese Linguine and Earthquake Cake! Includes Oregon facts and festivals.
SAMPLE RECIPE McMinnville Turkeyrama Tetrazzini
McMinnville was crowned in 1962 as the "Turkey Capital of the World." For three days each July, the city celebrates Turkeyrama. One of the events, the Biggest Turkey Talent Show, draws hundreds of spectators for this zany happening. The annual turkey barbecue draws huge crowds. 1 cube BUTTER 1 lg. GREEN PEPPER, chopped 2 cans MUSHROOM PIECES 1 sm. jar PIMIENTOS 1 tsp. each SALT and PEPPER 1 1/2 tsp. WORCESTERSHIRE SAUCE 3 Tbsp. FLOUR 1/2 cup DRY SHERRY 2 cups MILK 2 cans CREAM OF MUSHROOM SOUP 1/2 tsp. GARLIC POWDER 6 cups COOKED TURKEY (or CHICKEN) 3 cups CHEDDAR CHEESE, grated, divided 1 1/2 cups GRATED PARMESAN CHEESE, divided 1 lb. SPAGHETTI, cooked Melt butter in large pot; add green pepper. Cook for a few minutes until softened. Add mushrooms and pimientos; continue to sauté. Add salt, pepper, Worcestershire sauce and flour; stir together and add sherry, milk and soup. Stir and heat; add garlic powder, turkey, 2 1/2 cups cheddar cheese and one cup parmesan cheese; mix. Add cooked hot spaghetti, mix together. Pour into casserole dish, top with remaining cheeses. Place in 350 degree oven to heat thoroughly, 30 to 45 minutes.

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