Do you have any authentic regional American recipes?!
reflecting various locations, eg inland and coastal!.Www@FoodAQ@Com
Answers:
Recipes from South East Tennessee and North Georgia
Georgia Peach Pie
6 to 8 Georgia peaches
1 unbaked 8" pie shell
1 cup sugar
1-? Tbsp flour
1/8 tsp salt
1 egg, beaten
1 cup light cream
Peel peaches and slice!. Place in pie shell!. Mix sugar, flour, salt, egg and cream in small bowl; pour over peaches!. Bake in preheated 400o oven for 20 minutes!. Reduce temperature to 350o and bake 30 more minutes!.
Another easy fruit cobbler!.
Fruit Cobbler
1 c!. fruit (peaches, strawberries, etc)
1 c!. sugar
1 c!. flour
1 c!. milk
Pour fruit into 9 x 11 casserole dish, mix sugar, flour and milk and pour over fruit!. bake at 400 until brown and bubbly!.Www@FoodAQ@Com
Georgia Peach Pie
6 to 8 Georgia peaches
1 unbaked 8" pie shell
1 cup sugar
1-? Tbsp flour
1/8 tsp salt
1 egg, beaten
1 cup light cream
Peel peaches and slice!. Place in pie shell!. Mix sugar, flour, salt, egg and cream in small bowl; pour over peaches!. Bake in preheated 400o oven for 20 minutes!. Reduce temperature to 350o and bake 30 more minutes!.
Another easy fruit cobbler!.
Fruit Cobbler
1 c!. fruit (peaches, strawberries, etc)
1 c!. sugar
1 c!. flour
1 c!. milk
Pour fruit into 9 x 11 casserole dish, mix sugar, flour and milk and pour over fruit!. bake at 400 until brown and bubbly!.Www@FoodAQ@Com
Quick Maple Upside-down Pudding, serves 4
1 cup maple syrup
2 tsp baking powder
1 tablespoon butter or margarine
1/4 tsp salt
3 tablespoons brown (or maple) sugar
1 cup sifted flour
1 egg
1/2 cup milk
Heat maple syrup to boiling and pour into bottom of buttered baking dish!. Cream shortening, add sugar, cream together until fluffy!. Sift flour, baking powder, salt, and add alternately with milk in small amounts beating well!. Pour batter into hot syrup and bake in hot (420°) oven for 25 minutes, turn upside-down onto serving plate, garnish with chopped nuts, whipped cream!. Or serve like a puddling in bowls with nuts and plain cream to pour on it!.
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1 cup maple syrup
2 tsp baking powder
1 tablespoon butter or margarine
1/4 tsp salt
3 tablespoons brown (or maple) sugar
1 cup sifted flour
1 egg
1/2 cup milk
Heat maple syrup to boiling and pour into bottom of buttered baking dish!. Cream shortening, add sugar, cream together until fluffy!. Sift flour, baking powder, salt, and add alternately with milk in small amounts beating well!. Pour batter into hot syrup and bake in hot (420°) oven for 25 minutes, turn upside-down onto serving plate, garnish with chopped nuts, whipped cream!. Or serve like a puddling in bowls with nuts and plain cream to pour on it!.
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From New York when it was little more than a town;
Green pepper marmalade/jam
This is a lovely jam for having on toast!. Be sure to chop the green peppers finely
4 cups of finely chopped green peppers 500 ml sugar
2 ml salt 2 ml fine ginger
2 ml mixed spice
Mix all ingredience in a stainless steel pot and stand for 21/2 hours!. Bring to boil for about 40 minutes over a moderate heat until syrup thickens!. Remove from heat and bottle while warm in sterilized bottles!.
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Green pepper marmalade/jam
This is a lovely jam for having on toast!. Be sure to chop the green peppers finely
4 cups of finely chopped green peppers 500 ml sugar
2 ml salt 2 ml fine ginger
2 ml mixed spice
Mix all ingredience in a stainless steel pot and stand for 21/2 hours!. Bring to boil for about 40 minutes over a moderate heat until syrup thickens!. Remove from heat and bottle while warm in sterilized bottles!.
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You have 50 states to choose from, each with "specialties", not to mention thousands of cities- here are some favorites, from both coasts, the midland, and Texas- which may be a country on it's own! ( from a Texas gal!.!.!.transplanted to Baltimore) :
Baltimore Steamed Blue Crabs
Ingredients
Serves 6
1 tablespoon white vinegar
1 eight-ounce bottle of beer
36 crabs
Old Bay Seasoning
Directions
Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack!. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom!. It is important that the crabs not get wet while they're being steamed!.
Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning!. Bring the liquid to a boil!. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red!. Remove the crabs with tongs or rubber gloves!. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs!.) Serve with melted butter, vinegar, and lots of napkins!.
CLASSIC ORIGINAL "TEXAS" CHICKEN FRIED
STEAK
2 c!. of all purpose flour
Salt and pepper to taste
2 c!. milk Pure vegetable shortening for frying
Place the round steak on a cutting board, trim and discard bone and excess fat!. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions!. Set aside!. Combine flour with salt and pepper!. Place a 10 inch, cast iron skillet (others will work but cast iron give the best results) over a medium flame and add shortening to start heating!. Dip the steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings!. Test temperature of shortening by sprinkling a few drops of milk into it!. The milk should sizzle!. Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked!. This will take 2 to 3 minutes on each side!. Serve with cream gravy (below)!.
Serves 4!.
THE GRAVY:
3 c!. milk
2 to 3 tbsp!. all purpose flour
4 to 5 tbsp!. pan drippings
Salt and pepper to taste
Washington State Salmon
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley!. Place salmon fillets in a medium glass baking dish, and cover with the marinade!. Marinate in the refrigerator about 1 hour, turning occasionally!.
Preheat oven to 375 degrees F (190 degrees C)!.
Place fillets in aluminum foil, cover with marinade, and seal!. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork!.
Kansas City Rib Rub: Kansas City Rib Rub
1 cup sugar
1/2 cup paprika
1/4 cup garlic salt
1/4 cup celery salt
2 tbs onion salt
2 tbs chili powder
2 tbs ground red pepper
2 tbs ground black pepper
1 tbs lemon pepper
Combine all ingredients, mixing well!. Rub over entire surface of meat, let stand at room temp for 15 min!. Store rub in an airtight container
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Baltimore Steamed Blue Crabs
Ingredients
Serves 6
1 tablespoon white vinegar
1 eight-ounce bottle of beer
36 crabs
Old Bay Seasoning
Directions
Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack!. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom!. It is important that the crabs not get wet while they're being steamed!.
Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning!. Bring the liquid to a boil!. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red!. Remove the crabs with tongs or rubber gloves!. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs!.) Serve with melted butter, vinegar, and lots of napkins!.
CLASSIC ORIGINAL "TEXAS" CHICKEN FRIED
STEAK
2 c!. of all purpose flour
Salt and pepper to taste
2 c!. milk Pure vegetable shortening for frying
Place the round steak on a cutting board, trim and discard bone and excess fat!. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions!. Set aside!. Combine flour with salt and pepper!. Place a 10 inch, cast iron skillet (others will work but cast iron give the best results) over a medium flame and add shortening to start heating!. Dip the steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings!. Test temperature of shortening by sprinkling a few drops of milk into it!. The milk should sizzle!. Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked!. This will take 2 to 3 minutes on each side!. Serve with cream gravy (below)!.
Serves 4!.
THE GRAVY:
3 c!. milk
2 to 3 tbsp!. all purpose flour
4 to 5 tbsp!. pan drippings
Salt and pepper to taste
Washington State Salmon
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley!. Place salmon fillets in a medium glass baking dish, and cover with the marinade!. Marinate in the refrigerator about 1 hour, turning occasionally!.
Preheat oven to 375 degrees F (190 degrees C)!.
Place fillets in aluminum foil, cover with marinade, and seal!. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork!.
Kansas City Rib Rub: Kansas City Rib Rub
1 cup sugar
1/2 cup paprika
1/4 cup garlic salt
1/4 cup celery salt
2 tbs onion salt
2 tbs chili powder
2 tbs ground red pepper
2 tbs ground black pepper
1 tbs lemon pepper
Combine all ingredients, mixing well!. Rub over entire surface of meat, let stand at room temp for 15 min!. Store rub in an airtight container
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Click this link for American type foods and recipes:
http://www!.cooks!.com/rec/ch/main_dishes!.!.!.!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/ch/main_dishes!.!.!.!.Www@FoodAQ@Com