Recipezaar: Northeastern U.S. recipesThe newest Recipezaar recipesin:Northeastern U.S.Boston Baked Beans- April 30, 2008 It was the custom in the early days to put the beans to soak right after dinner every Friday noon. During the supper preparations, the beans were parboiled and the long slow baking process started. This baking continued all night and the following day, adding additional hot water as needed. The cover was not removed to facilitate browning until about a half hour before supper time on Saturday. Boston brown bread was a traditional accompaniment. The leftover beans were served hot for Sunday..http://www.recipezaar.com/301506 Original Plymouth Succotash- April 30, 2008 A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking.http://www.recipezaar.com/301504 Succotash- April 30, 2008 A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/301465 New England Bacon and Hominy- April 29, 2008 A hearty, rib-sticking side dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/301211 Harwichport Potatoes- April 28, 2008 A comfort food from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/301019 Maine Salad- April 27, 2008 A thrifty way to recycle leftover fish and boiled potatoes into something new and wonderful from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/300843 Easy Awesome Tuna Casserole- April 25, 2008 I got this recipe from an old roommate 16 years ago and fell in love with it. -- posted by barberbabehttp://www.recipezaar.com/300662 Frozen Fruit Salad- April 24, 2008 A refreshing old favorite free of artificial ingredients from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53http://www.recipezaar.com/300458 Halibut Salad- April 24, 2008 A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/300182 Bishop's Bread- April 22, 2008 A neat little bread recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/299985 |