Don't put anything else on top of a knife, ever. Don't carry a knife and anything else at the same time. When you finish a cutting step, wash the knife and put it back in a block. If you drop a knife, move your feetdon't try to catch it. Hot peppers carry most of their heat in oils that are hard to remove from hands, and easy to transfer to eyes and other sensitive parts. You can avoid many problems by wearing gloves or plastic bags over your hands while handling hot peppers, even just one small one.
Washing hands after working with hot peppers does not remove all the burning oils, but it does remove some. If you do touch your eyes, splash them with a lot of cold running water. Pots that are not covered cool off on top, but burn on the bottom. A covered pot with lower heat is more efficient and cooks more uniformly.
Sometimes instructions are not to cover a pot so a food will become more concentrated, or so that it simmers at a slightly lower temperature. Heavier pots transfer heat more evenly than light-gauge pots. Stickier foods are more likely to burnclear soups simmer safely for hours while starchy porridges have to be stirred constantly. Sugared foods burn quickly. If your food does burn on the bottom, you can save most of a soup or stew by pouring it into another pot without stirring. Usually the burned food and the burned taste will stay stuck to the pot. Don't cook for other people when sick.
Wash your hands frequently. Most food poisoning is caused by bacteria on the surface of uncooked protein foods such as chicken and then transferred to cooked protein foodswhich are then held at room temperature. The key is to clean up right away after working with raw chicken or other meats or uncooked sausages. Wash your hands before working with other foods, especially foods that aren't going to be cooked through for at least five minutes.
If you are unsure how to handle any food, or if you think the food has spoiled, ask an adult. Because the object of most projects that use this book is to understand ethnic cooking as it is, you should try to make the recipe exactly as written, even if you know a better way. The results of the ethnic technique may be a pleasant surprise they often surprised me , but in any case, they are what the original ethnic cooks intended to communicate.
This is actually a more serious warning than the one, below, about changing the ingredients because professionally trained cooking writers have so often changed the techniques in ethnic recipes. For example, most ethnic American stews are cooked in one pot for convenience, which blends the flavors. Almost all trained chefs will cook the ingredients individually because this is how restaurant kitchens are organized, and the resulting dish is completely different despite starting from the exact same list of ingredients. Burning food isn't usually dangerous, just frustrating.
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Most pots of burned food belong to cooks who were distracted. As a beginner, don't answer the telephone or leave the kitchen while cooking. Food burns because too much heat is being transferred too rapidly across too small an area. Too much food in a small pot doesn't circulate well, so only a little of it is getting all the heat.
Once it starts to burn on the inside of the pot, the food will stick and circulate less, and burn more. Use a larger pot, so the heat is spread. Because the object of this book is to increase understanding, you should try to taste at least a little bit of anything you make. I have not searched out weird and disgusting foods, but we each have our own ideas of taste.
The recipes in this book are exactly as made by individual ethnic cooks so that you can get as close as possible to their food experiences. If your culture is not one that uses a lot of pepper, and the recipe is. In fact, individuals have different tolerances for hot pepper, and some people in, say, India or Jamaica, don't cook spicy food. But a lot of the taste for hot pepper is cultural, as shown by the way many ethnic groups have embraced chili peppers in the American South and Southwest, although there may be little pepper in traditional Spanish, French, Navaho, or Scotch-Irish cooking.
In general, you should avoid substituting ingredients even when you think it would taste better with something different. In fact, you should especially avoid trying to make the recipes taste better because this almost always means using the taste rules of your own culture. Traditional-minded Navajo should feel free to substitute for seafood. Members of the Hmong Vang families who try to avoid foods with bones should feel free to substitute foods without bones. Vegetarians may have to do some research outside the book.
Ask creative adult cooks in your group how they might make such a "foreign" recipe, and they may have good suggestions. Some of my observant Jewish relatives use soy-based false bacon, and others use salad oil and a drop of liquid smoke seasoning. I have generally avoided recipes with alcohol or caffeine. Again, committed Mormons, Christian Scientists, and recovering alcoholics will get the best advice from adult cooks in their own group on how to substitute vanilla sugar for vanilla extract and so on.
No one using this book should feel under any pressure to eat something that would normally break a food rule of their own group. Observant Jews and Muslims should feel free to substitute. COM This book has a Web site, where you can find additional recipes. You can also leave questions, comments, or corrections for the author, and check back for answers. The Web site has links to other sources of ethnic recipes and some completed student projects.
Their history in North America goes back almost years. The original Acadians were French Catholic peasants who in the early seventeenth century came from the northwestern provinces of Normandy and Brittany to settle around the Bay of Fundy in areas that now comprise the Canadian provinces of Nova Scotia and New Brunswick. The Acadians called their successful farming settlement "La Cadie" or "Acadie," perhaps taking the name from the mythical Greek paradise of Arcadia. They were probably the first European settlers of North America to view themselves as a people distinct from their country of origin.
When Great Britain took over the government of the region in , they forced the Acadians to swear loyalty to the British crown or emigrate to the French colony of Quebec. On September 15, , the British called all Acadians to meet in their churches, where some 6, to 8, people were ordered to board ships for transportation to British colonies to the south. The population of 15, was split up at bayonet point, without regard to family ties.
The Acadians came to call this event "El Grand Derangement," the "great trouble. Thousands more died of smallpox in the crowded ships. Three years later, a second mass deportation sent many Acadians back to France. In all, as many as half the Acadians died during the deportations. Some survivors reached the Madawaska region of Canada and northern Maine, where 50, or more of their descendants live today. Those who boarded the ships got a poor reception in the Protestant English colonies on the East Coast, and over about 30 years worked their way to Louisiana, which was under Catholic Spanish rule from to In Louisiana, the Acadian refugees were encouraged to settle in swampy and prairie areas, where some Acadian families prospered in cattle raising.
Large extended families with strong ties and isolated settlements with their own Catholic parochial schools helped Acadians maintain their language and culture after Louisiana became part of the United States in Louisiana's new Protestant, English-speaking majority viewed the Acadians as backward and began calling them "Cajuns. Although African-Americans in Cajun areas took on some aspects of Cajun culture, they were still preceived as a distinct group called "Creoles. In the twentieth century, cotton and rice planters and oil companies pushed many Cajun families off their farms, but most remained in rural areas as sharecroppers.
Since the s, many Cajuns have worked for high wages in the oil industry, dispersing the Cajun population into Texas and Alabama, but also enabling some families to buy their own farms. Although many younger Cajuns have lost their language and some of their traditional culture, the rising national popularity of Cajun food and music has inspired a revival of Cajun identity over the last few decades.
Originally, Acadian food was probably as bland and filling as the French Canadian-American dishes eaten by the descendants of Acadians living today in Maine. Much of it was boiled, as are a few traditional Cajun dishes even today. The Cajuns have also stuck with yellow cornmeal for their cornbrcad, although most southerners prefer white cornbrcad.
Eventually, the Cajuns learned to love the Creole seasonings of New Orleans, but used ingredients that were available in the countryside, such as bayou crawfish instead of ocean shrimp. One of the most interesting things about the Cajun cooking recently popularized by New Orleans chef Paul Prudhomme is that this white ethnic group now identifies with spicy food.
In fact, Cajun cooking today seems to exaggerate the most African features of Louisiana Creole food: use of hot chile peppers, use of the strongly browned roux a mixture of flour and fat that suggests African palm oil, use of okra and file powder to thicken soups and stews, frequent use of deepfat frying, and preparation of African-named dishes like gumbo and coush-coush see Creoles [Louisiana].
During the century following the Civil War, Cajuns likely learned some of these tastes from rural white Creoles and from African-Creole sharecroppers. Another possibility is that as recent arrivals Cajuns in the early nineteenth century may have been more open to Native American and Spanish influences than white Creoles. The remaining northern French influences in Cajun cooking are the extensive use of stocks and the reliance on butter and lard.
The recipe is typically Cajun in that it uses a tomato sauce and a brown roux. Hess also points out that many early recipes for Jambalaya have no ham. In any case, jambalaya was a Creole dish embraced by the Cajun community. The following recipe, from Mrs. Donald Labbe, appeared 2. Heat shortening in a heavy pot, add flour and let it cook slowly until golden brown, stirring constantly.
If the roux burns, it will ruin the flavor and you will have to start over. Long, slow browning is the key to Louisiana cooking of any kind. Halve, peel, and chop the onion. Core, seed, and dice the green pepper. Dice the celery. Peel and mince the garlic. Add vegetables to roux, stir well, and cook slowly until transparent, cooking often, and covering pot. Add tomatoes and tomato sauce and let cook slowly until oil rises to top. Bring to a boil, reduce heat, and cook covered until rice is tender. Add more oil and water if mixture appears too dry.
Slice scallions into thin rounds. Mince parsley. If using frozen cooked shrimp, add when rice is nearly done, so shrimp should be thawed and warmed up, but don't overcook or allow to become stiff. Stir in parsley and scallions. Serve hot. The Louisiana Creoles possibly influenced by Croatian-American fishermenmade this into a thickened tomato sauce, and applied it to redfish and red snapper.
The Cajuns, dependent on what they could catch in ponds and bayous, applied it to catfish. I have seen other Cajun recipes that include a dark roux and six or more herbs and spices, more like the jambalaya recipe, above. Yield: serves as a main dish 2 pounds catfish fillets 2 tablespoons vegetable oil 1 cup chopped onion 10 large cloves garlic 1 ounce can tomato sauce 1 cup chopped scallions green onions 1 tablespoon Tobasco red pepper sauce , or to taste salt and freshly ground black pepper to taste Equipment: Large skillet with a cover 1. Peel and chop garlic cloves. Halve, peel, and chop onion.
In a large skillet, heat the oil over moderate heat. When a bit of onion sizzles, put in the catfish. Add chopped onion, garlic, and tomato sauce to the pan. Lower heat, cover, and simmer gently for 10 minutes. Cut roots off scallions and chop into fine rings. Add Tabasco, salt, and pepper to taste. Stir in the scallions and Tobasco, taking care not to break up the catfish fillets. Cover again and simmer for 20 minutes longer. Serve over rice. The term probably comes from the French verb for "bend" or "fold. Mix dry ingredients together. Add one cup cold water to form a paste.
Add one cup hot not boiling water to form a thin batter. Grease pan using a frozen piece of lard or frozen margarine. Pour into skillet in thin layers spread thinner with a spoon if necessary. Cook one side only until the top appears dry and full of holes. Serve at any meal as a bread substitute. Because most of the siblings are older, the book is a rare source for everyday Cajun recipes from the Great Depression.
Peel potatoes. Peel and mince garlic.
Halve, peel, and chop onions very fine. Wear swim goggles to avoid tears. Heat oil in skillet over high heat about one minute. Add potatoes, onions, salt, black pepper, garlic, and white pepper, stirring well. Cook about 10 minutes, letting mixture stick and brown but not burn on the bottom, then scraping pan and stirring well. The burned parts will stick in the first pan. Reduce heat to low, cover and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
Chop the tops only of the green onions. Serve immediately as a side dish, or in rolls to make a sandwich. This multi-ethnic population included people from all over West and Central Africa to modern-day Angola, with some East Africans and slaves from Madagascar. Recent scholarship has only added to the complexity, suggesting that up to 5 percent of the slaves may have been Muslims, that some numbers of European Gypsies were sold into slavery in the Americas, and that Afro-Indian and tri-racial groups were more extensive than previously recorded.
Not only did African-Americans introduce the New World to many basic foods, such as okra, yams, and sesame seeds, they also transmitted many Arab, Iberian, and South American foods and cooking techniques that had been previously introduced to West Africa, such as deep-fat frying, rice, cassava, coconut palms from Asia , peanuts, chile peppers, plantains, and sweet potatoes. Because Africans had more experience with hot-climate farming and produce than their French or English masters, and were plantation cooks during and after slavery, they developed much of what is now thought of as southern regional cooking.
When millions of African-Americans migrated to northern industrial cities in the twentieth century, southern-style food became a way to celebrate African-American identity. In addition to "soul food," an African-American cuisine found throughout the country, there are at least two other ethnically distinct African-American cuisines, both of which are discussed separately in this book: Creoles Louisiana and Gullah Geechee and Sea Islanders. Dishes from many of these cuisines are made especially for the December 31 feast at the end of Kwanzaa, a holiday developed in by the Pan-Africanist leader Maulana Ron Karenga see the discussion of Pan-Africanism in the Introduction.
Alex Haley's book Roots, about the history of his African-American family, set off an ethnic revival among all Americans when it was made into a television series in the s. In recent years, the African-American community has become increasingly concerned with health-food regimes, including that of the Black Muslims, a uniquely American ethno-religious group.
They may echo the rich West African sourdough mushes compare with Barbadan-Ameriean coo-coo.
Aunt Norma served these grits with scrambled pork brains at come-as-you-are breakfast parties. If not starting from leftover grits, make grits according to package directions. If starting from leftover grits, mash thoroughly. Melt butter, add to milk. Beat eggs, mix with milk and butter. Work liquid mixture into grits.
Preheat oven to degrees. Butter the casserole dish and spread in the grits mixture. Bake in the oven for 25 minutes or until brown time varies with the size and shape of the casserole. Remove from oven and sprinkle with the remaining grated cheese and a little more paprika. Return to oven and cook until topping has melted. Serve as a breakfast dish or side dish. However, the long marinating in vinegar and onions links it specifically with Spain and Portugal, and the use of vinegar pickling to preserve meat and fish. It is thus a first cousin of chicken adobo found in the Filipino-Americans chapter.
This Iberian influence had already reached West Africa before American slavery, and may have been reinforced by Spanish colonial rule in Florida and Louisiana, or by Caribbean trade with southern U. NOTE: Requires marinating overnight. Halve, peel, and chop coarsely one onion. Arrange chops in the marinating bowl. Puree next 7 ingredients but save the other onion in blender. Pour marinade over chops, lifting so all sides are in contact with marinade. Marinate overnight in a refrigerator. Pat chops dry with paper towels.
Halve, peel, and slice the second onion into thick, round slices. Core the green pepper and slice the same way. Heat oil in frying pan or pans and brown chops on both sides. After chops have been turned once, put sliced onion and green pepper on top of them, cover the frying pan or pans, and saute on lowered heat for 25 minutes.
If there is no burned residue in the pan, make a gravy by removing chops and vegetables from the pan, stirring cornstarch and salt into water, and pouring the mixture into the pan. Over low heat, scrape up browned but not burnt residue with a wooden spoon. Cook gravy until thickened, whisk or strain to remove any lumps. Serve with rice. Equipment: Large cooking pot with a lid 1. In a large cooking pot with a tight fitting lid, boil the smoked turkey meat in water to cover. Usually smoked turkey is already cooked, but you should cook it more to achieve desired tenderness.
This usually takes at least 1 hour. Meanwhile, chop collard greens.
Stems can be left off or on. Wash greens using a great deal of waterthe final water the greens are washed in should show little green color. Set greens aside and peel onion and garlic and dice fine. Remove the stem, pith, and seeds of the green pepper and dice fine.
When turkey meat is tender, remove meat and broth from pot and reserve in separate bowls. Allow turkey to cool and remove bones. Dry out the pot and saute the onions, garlic, and green pepper using a small amount of non-stick food spray. When vegetables turn slightly transparent, add greens and stir fry for about 2 to 3 minutes. Gradually add the water the turkey was cooked in and the turkey meat. Allow greens to cook until tender, with lid tightly on pot.
Check and stir greens regularly to ensure a sufficient amount of water remains in pot. Serve with hot sauce to taste. Serve the nutritious cooking liquid as upot likker," in mugs as a hot drink or soup. Cornbread goes with either greens or pot likker. Greens stewed with cheap smoked pork hocks and other minor cuts of pork became an important survival food during slavery times, and were popular with both white and black southerners thereafter.
Ronnie Carlow, who contributed this recipe to an "African American Recipe Page" on the Internet, has reduced the fat and salt by using smoked turkey parts instead of pork hocks or bacon, but keeps the traditional flavor. Yield: easily serves 4 to 6 adults 1 bunch of collards, washed and finely cut stems can be left off or on 1 pound smoked turkey necks or wings 2 to 3 cloves of garlic optional small yellow onion optional 1 small green pepper optional non-stick food spray.
Sweet potato pie is thus an African-American classic. Cook and mash sweet potatoes to get 2 cups. Two medium sweet potatoes and 10 minutes in the microwave should be about right. Heat oven to degrees. Mix sweet potatoes, egg, margarine, sugar, and salt. Add spices and milk.
Pour into unbaked pie shell. Bake for 15 minutes, then lower oven temperature to degrees and bake for 20 minutes. Mash potatoes with butter and salt. Beat the eggs slightly. Add sugar, eggs, spices, and milk to potatoes. Grate orange peel with zester or grater. Add orange peel and juice to potato mixture. Bake until firm, about 40 minutes. Yield: Serves 4 2 pounds pork neck bones 1 tablespoon salt 1 teaspoon pepper 2 medium onions chopped coarsely 2 cups rice 1.
Purchase or have butcher cut neck bones into pieces approximately 4 inches by 2 inches each. Wash neck bones thoroughly. Remove any white marrow between bones on flat side. In a large pot, barely cover the neck bones with cold water. Heat to boiling. Halve, peel, and coarsely chop onions. Add onions, salt, and pepper to the stew. When stew comes to a boil, reduce heat and simmer until just done.
Drain liquid and reserve it for use later. Rinse rice. Put 4 cups of reserved liquid in pot with meat and rice, and cook until rice is tender. If rice looks too dry later, add more liquid from broth you saved. Stir enough to keep rice from sticking. This one was collected from Mrs. The present country of Albania is home to about 60 percent of Europe's Albanians, who are divided between the majority southern group, known as "Tosks," and the northerners, known as "Ghegs. Most Albanians in Yugoslavia and Macedonia are Ghegs, while the "Abureshe," descendants of refugees from the Turkish conquest of the Balkans, live in villages in Italy and Sicily and speak dialects of Tosk.
Although most Albanians in the Balkan countries are Muslims, they are divided into two competing sects. Some Tosks and many of the first wave of Albanians in the U. The first Albanians came to Boston and New England in the s, before Albania became independent of Turkish rule in Another early community was in the Bronx, New York.
Greater Detroit contains the third, and perhaps most diverse, Albanian-American community. Albanians are also a significant component of the Sicilian communities in New Orleans and Wisconsin, and Catholic Albanians have often joined Italian-American communities, while Orthodox Christian Albanians have sometimes joined Greek-American communities.
Albanian-American food is seldom served in restaurants, although some Albanians have been successful restaurant owners. Dishes you may encounter are meat and vegetables pies, stuffed flatbrcads, forms of baklava and moussaka, an egg lemon soup, and a yogurt-vegetable soup called tarator. Halve, peel, and chop onions. In a large skillet, brown meat, onions, paprika, and salt together for 20 minutes. Peel and slice potatoes into round slices. Fry sliced potatoes "lightly" in shortening or butter and set aside.
Add tomato sauce to meat mixture and simmer an additional 5 minutes. In pan, alternate layers starting with meat and ending with potatoes on top. Crack eggs individually into a cup, then combine in a mixing bowl and beat. Add milk to eggs and blend well. Pour over casserole and bake for 30 to 40 minutes in a degree oven. Maynard's Secret Family Recipe Cookbook.
Despite the American ingredients, this dish is recognizable as a version of the meat-stuffed pics called boureg in Albania. When Albanians settled in Italy and Sicily, they began using baker's loaves. In some Sicilian villages, the bakers began making special hollow loaves to be filled and made into hot or cold sandwiches. Sicilian-Albanians who moved to New Orleans began selling a round loaf called "muffaletta," with cold cuts and an olive spread, and this creation is now the popular Italian sandwich in New Orleans.
Vienna bread is a flattened loaf of white bread with sesame seeds, also sold as "scali" or Italian bread.
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Any unsliced white bread will work. Refrigerate bread for a few hours to make it dry out so that it is easier to handle, then slice off the top. Scoop out the inside, and set the top and bottom crusts aside. Halve, peel, and chop the onion; shred the lettuce; and chop the tomato. Melt the butter in a frying pan, add onion, and stir to saute under cover until soft. Add hamburger, break up, and cook until done. Add lettuce and tomato and cook for a few minutes to blend. Add seasonings, stir well, and cover to simmer for 5 minutes. Cut up the inside of the bread into small cubes. Remove hamburger mixture from heat, and add the bread to absorb all liquid.
Set Vienna bread shell on baking pan. Pack mixture into the Vienna bread shell, and place top back on loaf. Cover assembled loaf with aluminum foil, and bake at degrees for minutes. Remove from oven, cut into slices. Serve with a crisp salad. AMISH he Amish are an ethno-religious group that began in Holland and Germany in when Jakob Ammann proposed more stringent beliefs within the Mcnnonite movement, a Protestant sect that had arisen in Switzerland in the sixteenth century.
The Amish. With other Germanspeaking Protestants, they formed the Pennsylvania Dutch ethnic group. The Amish can be seen as a conservative group within the Pennsylvania Dutch because they still speak the Pennsylfaanisch dialect at home and in church sermons, and their original settlements were in the heart of the Pennsylvania Dutch homeland.
By spreading westward and northward to Ontario, Canada, the Amish also followed the general direction of the Pennsylvania Dutch "diaspora. Only about family names are found among all the Amish. Although they have accepted converts, the great majority of the Amish are descended from fewer than 4, immigrants who arrived before Large families are customary, and 80 percent of Amish children eventually make the required adult decision to join the sect. The Amish are known for their old-fashioned clothing, beards, and horsedrawn carriages.
Amish children leave school after the elementary grades to work with their families on farms and in home workshops. Amish foodways begin with a selection of Pennsylvania Dutch specialties, but the continuing farm-based self-sufficiency of the Amish has caused their cooking to diverge from Pennsylvania practices. Although they avoid mass media, automobiles, and electric appliances, the Amish are not trying to live in the eighteenth or nineteenth centuries.
They enjoy selected modern diversions like jigsaw puzzles and card games. Familiar with Pennsylvania Dutch foods, the Amish also enjoy spaghetti, pizza, and store-bought breakfast cereals, and in many areas cook with velveeta cheese, miniature marshmallows, and canned mushroom soup. One Sunday a lengthy worship service will be followed by a business meeting, socializing, and a light lunch served by the host family. On the alternate week, Sunday school will be held, also with food.
One variety of distinctly Amish ethnic dishes are the recipes used to cater these Sunday services. Mix with brown sugar and corn syrup to dissolve. Add maple flavoring, peanut butter, and marshmallow topping, and stir to a smooth spread. Serve with thick slices of homemade bread, homecanned strawberry preserves, and home-canned pickled beets. Some recipes layer the spaghetti mixture with cheese. Although there is a strong Pennsylvania Dutch focus on casserole dishes, and the wordplay of the name Yummasetti is typical of German speakers, the history of this dish is a good subject for further research.
Given their avoidance of mass media, the Amish probably didn't get this dish from a magazine, but may have swapped it with a non-Amish neighbor or invented it, and then spread it from one Amish family to another. Cook spaghetti according to package directions and drain. Butter the bread lightly, reserving two tablespoons of the butter.
Toast the bread on the wire racks of an oven. Heat the two tablespoons of butter in a large skillet; add the chopped onion and saute slowly until soft. Let the toast cool, then break it into crumbs. Add ground beef to the skillet and break it up. Cook until meat is no longer pink. Drain off excess fat. Mix all ingredients except the crumbs in a large bowl. Pour mixture into casserole, and top with the bread crumbs.
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Bake uncovered in preheated oven for 45 minutes. Although recent immigrants often feel English as well as American, they do not usually group together in particular neighborhoods, form mutual aid societies, or even gather around Episcopal, Methodist, Congregationalist, Unitarian, or Quaker churchesProtestant denominations that began in England or are offshoots from the Anglican Church. Another tiny Anglo-American sect, the Shakers, influenced American food by growing and selling fresh and dried herbs.
For the census, only 34 million Americans listed English or British ancestry. Anglo-Americans were greatly divided by the American Revolution, and many thousands loyal to the king moved to Canada or back to Great Britain. Although tensions between the United States and Great Britain continued through the War of and well into the nineteenth century, immigrants from England were readily accepted into a country founded on English institutions and culture.
Czech and Slovak Kolaches and Sweet Treats
Many American foodways come directly from the English immigrants, including the preference for roast meats especially beef , boiled vegetables, and white bread. The American love of rich and sweet desserts can be traced to British puddings. Although we use the expression "as American as apple pie," that dessert is English and the only American thing about it is the round pie tin with sloping sides, designed for more even cooking in smaller ovens.
Some other English foods in general American use are sandwiches, custard desserts, trifle, meat and eggs for breakfast a tradition reinforced by Irish-American and German-American breakfast practices , lamb chops with mint jelly, roast beef with Yorkshire pudding, hot cross buns, raisin bread, and many sweet puddings.
Another list of American foods came from English versions of foods acquired from the British trading empire in Asia, such as ketchup from a Malaysian soy sauce and chow-chow from a Singaporean pickle. One of the few ways Anglo-American families express themselves as an ethnic group is in preserving historic houses and villages from English colonial times and re-enacting colonial life or Revolutionary War battles.
This tradition goes back at least to the first Founder's Day dinner in Plymouth, Massachusetts, in Leading citizens of what was then an English colony considered the lives and ate the foods including a succotash of their pioneering English ancestors. Founder's Day was a predecessor to our national holiday of Thanksgiving, proclaimed by President Abraham Lincoln in to reinforce the Anglo-American identity of the then-warring northern and southern states.
It makes a browned Johnny Cake with a soft center, typical of eastern Rhode Island and southern Massachusetts. Unlike most northern corn meal, Rhode Island Johnny cake meal is white, made from Narragansett white cap corn. Both kinds are more like pancakes than cornbread. Blend dry ingredients. Mix with water to a thick batter 4.
Drop by tablespoons on "any type well greased fry pan or griddle. Medium hot degrees for electric fry pans. Serve with butter and maple syrup, or under uyour favorite newburg, creamed chipped beef, creamed cod, or as dumplings in stew. Food historian Karen Hess is probably correct in tracing them to the flat "bannocks" of the British Isles, via the northern English versions called "jannock" and "jonikin.
The dish was also known as spider corn cake because it used to be cooked in a large fireplace with a three-legged cast-iron skillet called a "spider. Grease cake pan or skillet with shortening. Sift dry ingredients together. Beat eggs and stir in one cup of the milk and the buttermilk. Combine egg mixture and dry ingredients. Add melted butter. Accented throughout the book are proverbial quotes plucked from works of the Brothers Grimm by Joanne Asala. Coil bound, 6 x 9", pages. Book includes German-American sites, folk art designs, table blessings, traditions, and familiar German words.
Try iced coffee, ham and cheese toast, vegetable broth with dumplings, German-style potato salad, pretzels, German rye bread, Sauerbraten, cod in herbed sauce, apple streusel pie, honey cookies, and more. More than recipes include beer batter for vegetables, cabbage soup, watercress salad, Amana-style sour cream salad, quick saurbraten, marinated round steak, roast pheasant with apples and kraut, red raspberry pie, chocolate layer cake, and more.
This book also includes history, culture, and religion of the Amana Colonies, a communal society until Item Extraordinary collection of recipes in this handy book. Favorites include German baked apple pancake, peanut butter pancakes, belgian waffles, lemon crepes, and blueberry sauce. A must-have for any breakfast lover!
Many of the recipes have not been previously published, and a special section reflects the traditional Christmas favorites of pioneer Czech families. Recipes include potato soup, honeybread, Bohemian beef dinner, wild rice casserole, dumplings, and kolaches. Book includes Czech festivals, sites, and proverbs. The book contains appetizers, main entrees, soups, salads, egg dishes, sauces, and spreads.
Many are old-fashioned recipes cherished by immigrants; others have been adapted to the New World. This book celebrates the heartwarming and sustaining treats created by generations of Czech and Slovak cooks. Among the many varieties in flavor and preparation of the kolache is the "No Knead Refrigerator Kolache," used by the Phillips, Wisconsin, festival committee to prepare as many as 7, succulent rolls for their annual fete. Other recipes feature ease of preparation and an assortment of tastes. There are recipes for fillings made with fruits, cheese, sausage, sauerkraut, nuts, and the staple poppy seed.
This liitle book provides a sampling of the hale and hearty foods of the slovak people. Recipes are in a spiral-bound, easy-to-hold format. This book includes such recipes as sugar plum dumplings, homemade dumpling soup, easy potato dumplings, chicken stew with herb dumplings, leg of veal with wine sauce and dumplings, and fluffy dumplings. Cover and other illustrations by Marjorie Kopecek Nejdl. The cover features hot chili peppers from Western Mexico on a plate from a beach vendor. The back cover features a red chili wreath, made only from fresh bright red piquin peppers grown for centuries in the Mesilla Valley region of southern New Mexico.
Carol grew up helping her mother and grandmother in the kitchen beginning around the age of seven. By the time she was eleven, she was preparing a complete Sunday dinner for her large family. I am sure if they have a choice of playing slot machines in a casino or cooking for us, they would choose to make us happy.
Rado, thank you very much for your awesome comment. I forwarded it to the Slovak World yahoo group, I thought the folks there mostly second generation Slovaks looking to find out more about their heritage would enjoy it. Thank you again! Hopefully you saw my limited reply re. Slovak grandmas. Any thoughts? Hi Joan, yup I have seen your question. Sorry for not answering yet; I have been thinking and still am about how to answer it.
I myself have not yet been able to replicate the taste. But it will be few weeks before I get to it. This past month was awful with deadlines for projects. I spent the whole weekend trying to get results for a conference paper that is due on Monday but got nothing. It always results in some tangible end, as opposed to my actual work where I can spend weeks on some task and get nothing in the end…. Thanks for getting back to me.
I think that your idea of experimenting with different flours and yeasts may yield an answer, and I planned to do just that. I realize you are a busy guy, so take all the time you need to get back to me. Some day I hope to compile and publish a warm weather cookbook; want to work on it with me? Just kidding, I know you have a great deal on your plate now. Still, I wish I could ask you grandmother about her thoughts.
When are you back in Slovakia again? Hi Joan Could you let us know what was in the dough recipe you used? If I could compare it, maybe I could offer a suggestion, too. King Arthur unbleached all purpose flour is my go-to flour for most things. Unfortunately, most stores where I live do not carry cake yeast which is what my mom used. Unfortunately, the store I went to was sold out of cake yeast that Christmas season.
Based on that fact, I blame the dried yeast for the high rise product I produced, not the denser product I remember mom producing. Some come from several Slovak cookbooks I have, others from my family, grandmothers, aunts, my mom. Mind you, the end product was not inedible, no one complained about it except me. When she got bored, she monkeyed around I know she liked to experiment with all sorts of recipes, even one that used ice cream in the dough, which I still have. I do remember her saying that the ice cream version made the dough very difficult to handle.
I appreciate your input on this. This sort of detective work is fun. More later! Is there any way I can change that ugly avatar that comes up when I post a message? I would also like to use something other than my full name on messages. How may I accomplish these things? I would also like to contact Charlotte A. You will be able to upload a photo on the user profile page.
Then, that photo will be used on all blogs that use WordPress as the engine to power them, such as this one. Thanks for the info. I need to think about all that info out there, but thanks for the instructions. Thanks for responding. Let you know how the website exploration goes. It takes me back to when my Nena would tie a aprin around me twice and teach me how to cook.
I miss her so much but we had our cooking! Thank You. I know this is a grandmother sight.. I just discovered your website today looking for some recipes on rozky and other delicious stuff.
Will definitely try your kapustnica, I love sour cabbage and have plenty of dried wild mushroom from my mum. She and through her my mum taught me to enjoy our food and value our traditions. My husband loves our classical thick lentil soup with sausage and gulas. Thick potato soup with the above mentioned fasirka, yum yum.
And white pumpkin soup with sour cream and tons of dill and a fried egg. She then poured browned butter over the dumplings and covered them with milled poppy seeds and sugar. I learned adding celery leaves to the chicken soup from my Grandma too. If I get lucky and find celery root with nice fresh leaves I cut the stems with leaves and make a bunch or two from them and hold them together with a sewing yarn. I do the same thing with italian parsley. When we had a home fed goose or duck sometimes in the past I loved fat, roasted skin, liver and fried blood!
My grandma fried the liver and usually chopped it to smaller pieces an mixed with fat and when it cooled she spread it on a slice of bread. Made by fabriquedelices. I have been looking for a sausage recipe my grandmother used to make and I can only find it in one store locally. Name required. Mail will not be published required. Website link to your site, optional. Wishing you all happy holidays and all the best in Hopefully was a good year for you all. Dick Uhrick says:.
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