State Recipes for your Homeschool Geography Study!

7 years ago, I sent an email to my readers asking them to send me recipes from their states to help me supplement the 50 States Geography Study I was doing with my children.

Boy, did they come through!

Here I am again going back through this study with a whole new group of kiddos who don’t remember trying all those recipes. Oh boy, are we going to have fun!

First of all, the study we are doing comes from Music in Our Homeschool and is actually called State Songs of the 50 U.S. States.

This study doesn’t just go through the state songs, it has tons of other information that makes is a great stand-alone geography study too. AND, it meshes so well with where we are in our History lessons with Tapestry of Grace.

As I was preparing to start this geography study, I decided it would be a good idea to include all the lovely recipes my readers sent me in one post where other homeschool moms could access them for their own geography studies!

For ease of access, I’ve alphabetized them by state. If you purchase the curriculum above, it is organized by when the state joined the Union (which is exactly what I need for our History studies), so all you have to do is look up the corresponding state in this list to find a recipe to go with your study!

You will notice there are some states that don’t have anything listed, so if you have a recipe for me for that state, drop me a comment and I’ll get it added!

Also, at the end of this post are a couple of cookbook suggestions that readers sent in!

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Alabama
White BBQ Sauce

or Alabama White Sauce

Alaska
Salmon – I like to airfry mine!

Arizona
Sonoran Hot Dogs

Arkansas
Cheese Dip – try THIS ONE or THIS ONE
Possum Pie
Chocolate Gravy
Turnip Greens & Cornbread
Grilled Chicken, Rice, & Spinach (their top agricultural products) – one reader suggested seasoning the chicken with this Back-Yard Southern Style Seasoning.

California
California Rolls Sushi
Salad with strawberries or grapefruit

Colorado
Denver Omelets

Connecticut
Hamburgers (first hamburger was served here!)

Delaware
Vinegar Fries

Florida
Key Lime Pie

Georgia
Brunswick Stew
Peach Cobbler

Hawaii
Loco Moco

Idaho
Finger Steaks

Illinois
Horseshoes

Indiana
Tenderloin Sandwich
Sugar Cream Pie

Iowa
Maid Rites
Corn on the Cob
Scotcheroos

Kansas
Kansas City BBQ – Burnt Ends
Chili & Cinnamon Rolls (use Hudson Cream Flour – a Kansas-made product!)

Kentucky
Kentucky Hot Brown or this easy version
Home Canned Green Beans
Sweet Tea
Derby Pie
or
Country Ham and Biscuits & Gravy

Louisiana
Jumbalaya

Maine
Red Hot Dogs & Baked Beans

Maryland
Crab Cakes with Old Bay Seasoning
Berger Cookies
Southern Maryland Stuffed Ham

Massachusetts
Fluffernutter Sandwich
Clam Chowder
Baked Beans & Brown Bread
Grinders (these are what a lot of people call Sub Sandwiches)
Lobster Rolls
Boston Cream Pie

Michigan
Traverse Cherry Pie
serve with Ice Cream
Pasties

Minnesota
Chicken Wild Rice Soup
Tator Tot Casserole

Mississippi

Missouri
Gooey Butter Cake
Kansas City BBQ – Burnt Ends

Montana
Steak
Huckleberry Ice Cream (can order foraged huckleberries HERE)

Nebraska
Runzas dipped in Ranch Dressing (or not)
Dorothy Lynch Salad Dressing
and Kool-Aid was invented here, so have some of that too!

Nevada

New Hampshire

New Jersey
New Jersey Italian Hot Dog

New Mexico
Hatch Green Chili Chicken Enchiladas (recipe sent in by a reader)

Boil 3 lbs of diced chicken in water. Drain but leave a little water. Add a can of cream of chicken soup. Salt and pepper to taste. Add green chili’s. You can buy them diced in a small can anywhere in the Southwest. If you can’t find them in your ethnic food section. Choose mild if your family is not used to spicy food. Locally we buy them fresh and roasted in a large sack and freeze them to use throughout the year. Start with one small can and go from there.

Then preheat oven to 350. In a rectangle cake pan put a layer of corn tortillas (white or yellow) then ladle in the 1/3 of the chicken. The extra fluid in the chicken should spread cover and saturate the tortillas. Then cover with a layer of shredded cheese – Cheddar or Hispanic blend. Then repeat three times. Put it on the oven until bubbly and then let it cool and set before serving.  Serve with chips and salsa. You can top it with freshly diced lettuce and tomatoes or even a dab of sour cream or guacamole.

New York
Salt Potatoes
Spiedies also this recipe
Buffalo Wings

North Carolina
Vinegar based BBQ Pork shoulder
Slaw and Baked Beans
Pepsi
Krispy Kreme Donuts

North Dakota
Lefse (Norwegian potato-based grilled bread)
Tater Tot Hot Dish
Kuchen (varieties include: raspberry, strawberry, peach, blueberry, cinnamon, plum, or apple)
Knoephla Soup (German-Russian dumpling soup)
Deer Sausage
Scotcheroos

Ohio
Sour Beans (recipe sent in by a reader)

3 can’s green beans
3 can’t Yellow wax beans (Their just like green beans but they are yellow and they add color to the dish)
1 pound thick sliced bacon
1/4 c. Flour
1/2 cup cider vinegar

Place both kinds of beans into a large pot and put on stove to warm.  While beans are warming add the vinegar.  Now I use the glug, glug method of measuring my vinegar so a beginner should start with a 1/4 cup of vinegar and allow the beans to simmer for about 2-3 minutes and using a spoon taste some of the bean water to see if it is sour enough.  It should have a tang to it but not enough to pucker your lips. 

Chop bacon in small pieces about 1/4-1/2″ and fry crisp.  Remove bacon from pan and add to the beans.  Pour the bacon into container but save 1/4 cup to make a roue with.  Add roux to beans and allow to cook until thickened.  The gravy in the beans should be a little thicker than regular gravy.
Serve with Mashed Potatoes, Biscuits or Cornbread

Buckeyes or try my Buckeye Bars!
Pickled Eggs in Beet Juice

Oklahoma
Indian Tacos
Onion Burger
Chicken Fried Steak

Oregon
Marionberry Pie

Pennsylvania
Chicken & Waffles
Chocolate Chip Cookies & Milk
Try my Bakery Chocolate Chip Cookies!

Rhode Island
Johnny Cakes
Clam Stuffies
Calamari
Doughboys
Pizza Strips

South Carolina
Shrimp & Grits

South Dakota
Chislic

Tennessee
Moon Pie (can be store-bought, but homemade is better!)

Texas
King Ranch Casserole
Smoky BBQ
Tex-Mex

Pecan Cobbler (recipe sent in from a reader)

Line a 9 by 13 inch pan with pie crust (two frozen pie crusts or two mixes, prepared will do it). 

Mix together: 
2 1\2 cups light corn syrup
1 1\4 cup brown sugar
1 1\4 cup white sugar
2\3 cup melted butter
1 tablespoon vanilla extract
5 beaten eggs
3 cups chopped pecans

Pour it all into the pan on top of the crust and bake for 50 minutes at 350 degrees.

Utah

Vermont

Virginia
Peanuts (Try this Peanut Pie for dessert!)
Salty Virginia Ham (check your deli counter for sandwich slices if you can’t find a whole ham)
Pimento & Cheese

Washington
Seattle Style Hot Dogs

Fresh Smoked Sockeye Salmon
Garlic Mashed Potatoes
Apple Pie

Asparagus and Pepper Jack Tamales Recipe
(based on popular Yakima-style adaptations – sent in from a reader)

Ingredients

• Masa:
  • 2 ½ cups Masa Harina (e.g., Maseca)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2/3 cup lard, coconut oil, or vegetable shortening (softened)
  • 2 cups warm chicken or vegetable broth
• Filling:
  • ½ lb fresh asparagus, tough ends removed, cut into 1-2 inch pieces
  • 1 ½ cups (about 6 oz) pepper jack cheese, shredded or cubed
  • Optional: 1/2 lb Hatch chiles, roasted and diced
• Wrappers:
  • ~30-40 dried corn husks, soaked in warm water for at least 30 minutes until pliable 

Instructions

1. Prepare the Masa: Using an electric mixer, whip the softened shortening/oil until light and fluffy. In a separate bowl, mix the masa harina, baking powder, and salt. Gradually add the masa mixture into the fat. Slowly pour in the warm broth while mixing until a soft dough forms.
2. Assemble: Spread about 2-3 tablespoons of masa onto the center of a soaked corn husk.
3. Fill: Place 3-4 pieces of asparagus and a generous amount of pepper jack cheese (and chiles, if using) in the center of the masa.
4. Fold: Fold the sides of the husk inward, then fold the bottom tail up to seal the bottom.
5. Steam: Place the tamales upright in a steamer pot with the open end facing up. Steam for 45-60 minutes, or until the masa easily pulls away from the husk.
6. Rest: Let the tamales stand for 10-15 minutes before serving for the best texture. 

Tips for Success:
Instant Pot Method: 2 cups of water, 20 minutes high pressure, with a 10-minute natural release. 
The “Fluffy” Trick: For lighter tamales, ensure your shortening/butter is whipped well before adding the masa.
Flavor Boost: Some recipes call for a mix of pepper jack for heat and Monterey Jack for melt.

West Virginia
Pepperoni Rolls

Wisconsin
Crock Pot Beer Brats

Wyoming
Prime Rib
Rhubarb Pie – one reader says nearly every old homestead in Wyoming has a patch of rhubarb growing on it!

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Cookbooks for your State Study:

United Cakes of America by Warren Brown

Recipe Road Trip by Nanette Lavin