Recipezaar: Northeastern U.S. recipesThe newest Recipezaar recipesin:Northeastern U.S.Red Flannel Hash- May 31, 2008 A typical Green Mountain dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Traditionally, this is the second appearance of the New England boiled dinner. Any leftover meat and vegetables may be used. -- posted by Molly53http://www.recipezaar.com/306502 Apple-Apricot-Cranberry Crumble- May 29, 2008 Here's a tasty crumble recipe I got from one of my treasured cookbooks, a book I got from my Cookbook Swap partner just this month! -- posted by Sydney Mikehttp://www.recipezaar.com/305886 Chicken and Oyster Casserole- May 23, 2008 A New England delight from that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/304673 Philly Cheesesteak Macaroni and Cheese- May 16, 2008 If you like Philly cheesesteaks and macaroni and cheese, you should love this easy and comforting casserole. You could use any type tubular pasta. Elbow or campanelle pasta are my favorites. -- posted by Lainey6605http://www.recipezaar.com/303880 Chicken Sherry (Easy and Delicious)- May 13, 2008 I created this recipe years ago & dinner guests always love it. It's very easy to make. -- posted by Alan Leonettihttp://www.recipezaar.com/303318 Amish Scalloped Corn- May 12, 2008 A creamy corn casserole. Sweet and creamy. -- posted by Chef Broncohttp://www.recipezaar.com/303097 Southhampton(Non-Alcoholic)- May 9, 2008 I just bought some Angostura bitters and this recipe was on the back of the bottle. I hope you enjoy! -- posted by Sharon123http://www.recipezaar.com/302905 Uncle Rich's Classic Clam Chowder- May 7, 2008 Uncle Rich was a handyman who was also a great cook. We've kept this clam chowder recipe in our family for decades. I've used canned potatoes so you can whip this up quickly; you can substitute chunked, boiled, unpeeled redskins for the color and additional texture. Clam chowder comes in as many forms as tiramisu. This is the 'white' kind, and the broth is milky and clammy, not thick and potatoe-y. I've included instructions at the bottom if you want the later. Do try it with a dash of hot...http://www.recipezaar.com/302695 |