Posted on 04/05/2006 10:43:24 AM PDT by HungarianGypsy
Today is Wednesday. In my house that means American History is our History/Geography topic. We are also learning about the individual states. The best way to learn is always through hands-on experience. Since we can't travel to each state at this time, I hoped all the good Freepers could bring their states to us. What recipes do you have that are specific to your area and can rarely be found anywhere else?
Ping to self. Lots of good stuff here.
Howdy, amigo! Original Old Bay crab cake recipe at post #7.
My son loved those. The first time we let him try one, he wolfed his down and then pestered me to give him some of mine!
I was born in Appleton - still love the little tubs of Kaukauna port wine & cheddar cheese, but I do think it's gotta be brats this weekend.
I now use a mix of chopped pickles & chopped onions with ketchup and mustard on them. Used to put kraut that had been drained of it's liquid, replaced with chicken stock, added with caraway seeds, a little brown sugar, razor thin apple slices, sausage chunks and slow cooked for hours. That's now a side dish instead of a condiment.
(The brats, simmered in beer & onions then cooked as slow as I can manage on the highest rack over the flames. Mmmmm.)
http://whatscookingamerica.net/History/Sandwiches/RunzaSandwich.htm
Yeah baby!! That's one thing I can love about the Communist State of MD!
Ever go to a Japanese restaurant and have a spider roll? It's sushi made with a whole fried soft shell. Very good!
Springfield Missouri style cashew chicken!
Battered deep fried chicken chunks, fried rice and cashew sauce w/cachews and green onions.
Spaghetti Jambalaya (We love this in Louisiana)
(We actually call it Jam-sketty)
1# diced pork
1# smoked sausage (I use Richard's)
1 large onion, chopped
1 bell pepper, chopped
2-3 cloves of garlic, smashed
3-4 celery stalks, minced
1# uncooked spaghetti
1 can golden mushroom soup
1 quart of water + a little lagniappe (needs to barely cover spaghetti)
Tony Chachere's seasoning to taste (If you don't have Tony's, use SeasonAll plus some red pepper to taste)
chopped green onions
Brown in oil pork and sausage. Add chopped vegetables and cook slowly until wilted and a little carmelized. Add can of golden mushroom soup and let simmer a while. Add water and bring to a boil. Add spaghetti, broken into 1/3s, and a couple hands full chopped green onions. Season to taste. Taste the water, you will probably need to add more after it cooks because the spaghetti soaks up so much seasoning.
Cover pot and cook down, stirring often, until spaghetti is good and cooked.
Mmmmm, Mmmmm! Add garlic bread and cole slaw!
Don't forget the South Carolina Sweet Tea!
So I can find it later
Here's one from the great state of Georgia:
BOILED PEANUTS!!
Absolutely addictive.
Conch fritters, Fried Grouper sandwich, and cold sudz.
Only had it one time.
Scrapple. It's a fried meat type product available in New Jersey and Philadelphia area. Basically, it is made up of what's left after they make hot dogs and sausage.
Real good too.
Ahh, the favorite birthday treat of Michael Garibaldi in an episode of Babylon 5. I always wondered what it was - thanks for enlightening me!
I know a guy who married into a family way, way in the muskeg swamps of the far, far north of Minnesota, my home state. The first Thanksgiving he accompanied his new wife home for the Great Feast. The main course was roast beaver. Unfortunately, I can't supply you with the receipe.
Will return later with practical receipe.
Sweet Tea
Here is how I make sweet tea, and I ain't had any complaints:1. Take a half-gallon pitcher and fill it approx. 1/4 way full with water. Add 1 cup of sugar and stir. This helps to melt the sugar while you are waiting for the water to boil.
2. Take 2 family size or 6 regular size tea bags (Luzianne is superior to Lipton) and put them in a regular size cereal bowl or teapot.
3. Fill the bowl with the tea bags in it with near-boiling water. The way I measure steeping time is like this: as soon as you pour the water over the tea bags, go outside and smoke a cigarette. Don't linger, but don't rush either. By the time you're done, the tea is steeped enough.
4. Pour the bowlful of tea (without the teabags) into your already partially filled pitcher of sugar-water. You can squeeze the excess out of the tea bags using your spoon if you want, depending on how strong you want the tea. Stir while you fill the pitcher the rest of the way full with tap water. Doing it this way keeps you from having tea that's too warm and melts your ice too quickly.
5. Your pitcher of tea is best if it sits for a couple of hours, but when you get tired of waiting, pour yourself a big glass (already full of ice) of some of the best tea around.
The secret is 1 cup of sugar and 2 family size/6 regular size tea bags to the half-gallon. 1/2 cup sugar just won't cut it, but doing it my way, you won't end up with that too-sweet, syrupy tea, either, that you sometimes run into in BBQ restaurants.
Cuban sammiches? They're good what about Key Lime Pie, Florida Orange Juice, Florida Beef, Plant City Strawberries, Sugar Cane, Blue crabs, Swamp Cabbage, Seafood (Grouper, Snapper, Dolphin, etc), oysters, and Florida wine.
Hey Kids! We really, really need to start a FReeper Foodie ping list. I don't have the skill but if someone does, I really wish they would volunteer. This could be great fun, especially with summer BBQ season coming.
I never saw the show. Didn't realize our family holiday dish had made TV.
A lot of folks bridle at the garlic and anchovies. All I can say is, once they've all cooked togther, almost everyone who tries it agrees that the dish was divinely inspired, even the athiests :)
Conch fritters.....yum
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