A Dictionary of American Cuisines: MidAtlantic (In Progress)

MID-ATLANTIC:

States: New York, New Jersey, Pennsylvania, Delaware (partially), Maryland (partially)

Influences: Dutch, German, English, Scots-Irish, Native American, Irish, Polish, Italian, West African

Northern: New York, New Jersey, Pennsylvania

Influences: Dutch, English, German, Scots-Irish, Native American, Ellis Island immigrants (specifically Irish, Polish, Italian; especially apparent in NYC and other urban areas)

Native American Tribes: Abenaki, Cayuba, Erie, Laurentian, Mohawk, Mohican, Mohegan, Munsee Delaware, Oneida, Onondaga, Poospatuck, Seneca, Lenape, Unalachtigo, Susquehannock

Traditional Ingredients: Dairy (eggs, milk, cream, butter, cheese), Fruit (apples (harrison cider (heirloom), gloria mundi (heirloom)), blueberries (rubel northern highbush (heirloom)), cranberries, strawberries, quince (Meech's prolific (heriloom))), Grains (wheat,rye, barley, cornmeal), lake/stream food (brook trout, speckled trout), Meats (pork, beef, chicken (Java (heirloom)), white-tailed deer, ruffled grouse, goose), nuts/seeds/legumes (black walnuts (in PA, men used to choose land based upon whether their was a stand of black walnut trees, knowing that such woods indicated limestone soil that would guarantee rich harvests), poppy seeds), Seafood (bay scallops, clams, crabs, haddock, oysters), Seasonings (basil, black pepper, caraway seeds, dill, garlic, honey, horseradish, oregano, maple syrup, marjorum, mustard, nutmeg, red pepper flakes, rosemary, parsley, sage, salt, spices (mainly for sweet dishes, pickles, and preserves; allspice, cardamom, cinnamon, ginger, mace, nutmeg), thyme, vinegar),Vegetables (celery, maize, onions, beets, cauliflower, potatoes, tomatoes, turnips, parsnips, rutabaga, rhubarb, cabbage, spring onions, leeks, carrots, cucumber)

Dishes: Beverages: Applejack (first developed in New Jersey in the late 17the century;

American version of apple brandy), Celery Soda, Egg Cream

(chocolate syrup, milk, seltzer invented in Brooklyn), Fish House Punch (invented in the Fish House Club; a mixture of rum, cognac, peach brandy, lemon, and sugar), Hard Cider, Manhattan Special (type of carbonated espresso drink), Breads/Pastries: Apeas (type of gingerbread), Apple Fritters, Apple Muffin, Bialy (small chewy yeast roll), Black and White Cookies, Blintzes (similar to a crepe), Challah

(common in NYC deli's), Cinnamon Bread, Cinnamon Buns, Doughnuts (This word is said to have been first used in print by Washington Irving in his Knickerbocker stories of Dutch life in New York, where

housewives deep-fried cakes called oly koeks, literally "oily cakes."), Dutch Puffs (made of a yeast dough that rises for four hours before being deep fried and flavored with orange), Fastnachts (raised doughnuts; potato dough fried in boiling pork fat as a way of using up what might prove tempting during the six weeks before Easter; because fat was forbidden in PA Dutch kitchens during Lent, Shrove Tuesday was marked by making these instead of doughnuts; Traditionally diamond shaped and having

no hole; appear in numerous restaurants in PA for breakfast.), Fruit Dumplings (PA Dutch; made with peaches, apples, prunes, rhubarb, and frequently topped with vanilla sauce), Kaiser Rolls, Kummelweck (salty roll popular in western NY), Potato Biscuits, Potato Bread, Pumpernickel Bread, Salt-Rising Bread (difficulty in finding commercial yeast and the unreliability of home-made yeast once made this bread popular), Soft Pretzels (served with mustard), Breakfast: Bagel, Bagels and Lox, Blueberry Muffin, Buttermilk Pancakes (First in New York), Chicken Hash, Eggs Benedict (invented by Lemuel Benedict, a wall street stockbrocker as a cure for a too much "night before". Oscar of the Waldorf admired and copied this concoction and added his twist on it; split english muffins, toast, butter, and keep them warm. Fry canadian bacon or country ham lightly. Poach eggs in boiling water and a little vinegar for about 3 minutes. Meanwhile put 2 halves of butter muffins on a plate, topping with meat slices.

Nestle one egg on each muffin half. Spoon over warm hollandaise sauce (Place 1 or 2 teaspoons lemon juice in the top

of the double boiler. Place over boiling water.

Pour 2 egg yolks over the the lemon juice and whisk vigorously a

bout half a minute till they just begin to feel a little thick,

then start added 1 stick of cold wet butter, tablespoon by tablespoon, whisking steadily, allowing each to melt before adding the next. Place pot in cold water to stop the cooking, season with salt and black pepper and a little more lemon juice (1 teaspoon).) and sprinkle with a little paprika or cayenne.), English Muffin (American crumpet), Jersey Breakfast (Taylor ham, egg, and cheese sandwich; staple of many deli's, diner's and bakeries in New Jersey), Scrapple (pork scraps and spices stretched with grains like cornmeal or oats; essential to a proper Philadelphia breakfast since colonial times; firm loaves of sage-and-marjoram flavored scrapple are sliced thin and broiled, or fried very crisp; goes well with eggs; some serve with ketchup, others with fried sliced apples, applesauce, maple, or brown sugar syrup; At other meals, green peppers and cabbages are stuffed with scrapple, potatoes are scalloped with scrapple, and fragrant croquettes are made by combining cooked rice, hard-boiled eggs, freshly minced parsley, and scrapple in an egg batter.), Waffles, Cheeses: Cheddar, Cottage cheese (historically always a Pennsylvania connection; milk soured to a clabber, or soft curd, drained of whey, and worked smooth), Cream cheese (a Philadelphia specialty since at least the early 1800's), Farmer cheese (similar to cottage cheese; has a fine, grainy, homogeneous texture; one kind is pressed very firm and dry, somewhat like the lean, meaty old-fashioned fresh cheese called "hoop cheese", and sold in a kind of flat lozenge shape.  Most, however, is softer and moister), Mozzarella, Parmesan, Pot cheese (similar to cottage and farmer cheese; contains larger and more distinct curds than farmer cheese), Ricotta, Shmierkase (AKA "smearcase"; a fresh

white cheese of Pennsylvania Dutch origin), Swiss, Condiments/Pickles/Relishes: Apple Butter, Candied watermelon rind, Chocolate Sauce (Landsdale, Pennsylvania; unsweetened chocolate, sugar, and cornstarch used for desserts), Head Cheese (souse meat), Pickles (beet, cauliflower, dill cucumber, onion, eggs, jerusalem artichoke), SauerKraut, Spiced Cucumbers, Spiced Cantaloupe (simmered in water and then vinegar with sugar, yellow and black mustard seeds, mace, cinnamon, cloves, and allspice), Thousand Island Dressing, Tomato Relish, Wie Mer Gwitte Eimacht (Clarified Qunices), Entrees: Beef on Weck (roast beef and horseradish on kummelweck), Bratwurst, Buffalo Chicken Wings, Calzone, Chicken Pot Pie, Chicken Riggies (chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce specific to the Ultica-Rome area of NY), Chopped Chicken Liver, Club Sandwich, Coney Dog, Corned Beef, City Chicken, Delmonico Steak, Dutch Goose (PA Dutch; a pig's stomach is stuffed with ground pork or pork sausage mixed with potatoes and savory herbs, or with shredded cabbage mixed with onions, potatoes, and a spice or two such as caraway or cardamom.), Egg Noodles (PA Dutch), Filled Noodles (like shepherds pie with noodles instead of potatoes), Garbage Plate (combination of either a hamburger, red hots, white hots, italian sausage, chicken tenders, fried ham, grilled cheese, or eggs and served with two sides of either home fries, french fries, baked beans, or macaroni salad and served with rolls or Italian toast), Grilled Porterhouse Steak, Hoagie, Italian Sausage, Kishka (type of sausage), Knish, Lebanon Sausage (Lebanon County, PA; coarsely ground beef pre-cured and aged in barrels, then seasoned with sweet herbs and assertive spices, forced into airtight casings, and smoked over smoldering sawdust for a matter of days), Liver Wurst, Michigan's (steamed hot dog on steamed bun topped with a meaty sauce), Pasta Primavera (pasta and fresh vegetables), Pastrami on Rye, Philly Cheese Steak, Pierogies, Pig's Knuckles and Sauerkraut (served with moravian egg dumplings), Pig's Stomach, Pittsburgh Style Steaks (black on outside, red on inside), Pork Roll (Taylor Ham; generally eaten sliced and pan fried or grilled), Porcupine Meatballs (PA Dutch), Reuben Sandwich (corned beef, sauerkraut, and cheese put under a broiler), Roast Duck (served with pork liver dumplings during the colonial era in New Netherland; in Pennsylvania the duck rests on a bed of saurekraut), Roast Goose, Schnitz un Knepp (apples slices, ham, and dumplings), Smoked Beef Sausages, Soured Beef, Speck ende Kool (pork and cabbage; common in New Amsterdam (New York) in the colonial era; known as sauerkraut und shpeck in Pennsylvania), Spiedie, Steak Diane, Strombolie,White Hots (poor man's hot dog eaten in Rochester, NY), Pies/Cakes/Puddings/Ice Cream/Candies/Cookies: Amish Half-Moon Pies (AKA "preaching pies" because they are used to thwart the restlessness of children at long Sunday services), Apple Pie, Boozy Chiffon Pie, Butterkuchen (German Butter Cake), Butterscotch Pie, Caramels, Cheese Cake, Chocolate Pie, Cinnamon Stars/Zimsterne (a type of cookie), Coffee Cake, Cookies (New York Dutch origin), Cup Custard (PA Dutch), Easy Opera Fudge (Lebanon, PA), Funeral Pie (a lemony raisin affair which is always baked when someone dies), Funnel Cake, Irish Potatoes (a confection made around St. Patrick's Day), Italian Ice, Lalla Rookh (named for the heroine created by the Irish poet Thomas Moore in 1817; in New York it consisted of half a cantaloupe filled with orange sherbet and a dram of liqueur; In Philadelphia it was a frozen punch in which sugar and egg yolks cooked together were mixed with brandy, rum, stiffly beaten egg white, and grated nutmeg, then packed in ice like ice cream.), Lep Cookies (PA Dutch), Mince Meat Pie, Philadelphia Ice Cream, Raisin Pie (PA Dutch), Rhubarb Pie, Rice Pudding, Salt Water Taffy, Shoofly Pie (PA Dutch; molasses sponge cake baked in a crust), Snickerdoodles (PA Dutch), Springerles (PA Dutch; cookies with indentations of birds, animals, flowers, and human figures), Seafood: Charles Scotto's Lobster Americaine (invented by chef Scotto of New York's Hotel Pierre; Lobster is boiled for 5 minutes, removed, and drained. The claws are severed and slightly crushed, the tail cut into sections,

split into halves lengthwise, and the green tomally removed. The intestines and coral are removed and the lobster seasoned

with salt and black pepper. The pieces are placed into a saucepan with olive oil and butter and fried. The pan is covered till the meat has stiffened, then the grease removed. The lobster is sprinkled with shallots, garlic, wine, fish stock, burned-off brandy, meat glace, tomatoes, parsley, and cayenne. It is then covered and cooked for about 20 minutes. Remove the lobster pieces from the pan, reduce the sauce, add the intestines and chopped coral with butter. Cook then strain. Pour sauce over lobster.), Clam Fritters, Fish House Terrapin (invented in the Fish House Club; flavored with madeira), Garlicky Bay Scallops, Gefilte Fish, Lobster Newburg, Oyster Pan Roast, Soups/Stews/Chowders: Amish Preaching Soup (stewlike combination of beans and ham and smoked pork butts; served during the interval between the two Sunday preachings), Beef and Barley Soup, Chicken Corn Soup (chicken, white and yellow corn cut from the cob, and vegetables, often with egg noodles with a saffron-flavored broth), Chicken Soup with Matzo Balls, Cold Cream of Tomato Soup, Corn Chowder, Cream of Clam Soup, Eel Soup (fragrant puree of eel fillets, small sweet shrimp, veal, parsley and parsley root, carrots, celery, shallots, mushrooms, and accents of cayenne, thyme, laurel, mace, and basil), Fish House Cream of Clam Soup (invented in the Fish House; gets it's distinctive flavor from celery seeds), Fish House Pepper Pot (invented in the Fish House Club; meat dumplings that combine bread crumbs with minced veal and salt pork flavored with sherry, marjoram, thyme, cloves, and red and black pepper), Italian Wedding Soup, Liver Dumpling Soup

(PA Dutch), Manhattan Clam Chowder (tomato based), Mock Oyster Soup (Salisbury, Pennsylvania; Salsify is known as oyster plant), Oyster Stew, Philadelphia Pepper Pot (folklore insists that this thick soup was invented on the spot when provisions were at their lowest during the Continental Army's desperate winter at Valley Forge), Potato Soup, Rivel Soup, Vichyssoise (fancy leak and potato soup), Vegetable Dishes: Amish Corn Pudding (rich egg-based custard made from dried preserved corn kernels), Asparagus i Ambush, Bova Shankel (Potato filled pot-pie), Cole Slaw (shredded cabbage in a vinegar/sour cream or vinegar/mayonnaise sauce; sometimes turnips are used), Corn Fritters, Corn Salad

(Long Island), Dandelion with Bacon Dressing, Pepper Cabbage

(similar to coleslaw; contains cabbage, sour cream, onion, vinegar,

lemon juice, black pepper, cayenne pepper), Potato and Cucumber Salad, Potato Kugel, Potato Salad, Roasted Chestnuts, Salt Potatoes, Saratoga Chips (first potato chips), Schwingfelder (potato cakes), Sour Beets, Succotash (tomatoes, beans; green peppers,

sauteed onions, and potatoes added to maize and lima sometimes topped with feather-weight dumplings which are sometimes made with of potatoes, onions, and bread, or of poached liver and beaten eggs), Sweet and Sour Cabbage, Waldorf Salad

Influential Pocket Groups: Amish (of German origin), Mennonites (of German origin)

Traditional Eateries: Diners, Deli's (shortened from the German delicatessen; include

s such foods as pumpernickel, zwieback, bauernbrot, sauerkraut, sauerbraten, liverwurst, wienerwurst, lager beer, bok beer, hot pastrami on rye, reuben, corned beef), Steak Houses, Bars/Pubs, Coffee Houses, Pizzerias

Social Gatherings Involving Traditional Foods: Christmas, Easter, New Years, Thanksgiving, St. Patrick's Day, Hanukkah, Passover, Rosh Hashanah, Shabbat

Notable Restaurants: Hotel Delmonico (New York City; est. 1837; first modern restaurant in the United States; currently condominiums), Waldorf-Astoria Hotel (New York City; est. 1893), State in Schuylkill/Fish House (1732-present; Devon, Pennsylvania; claims to be the oldest club in the English speaking world; not actually a restaurant; never having accepted the constitution, although it went on record as joining the union in 1781, the club was never troubled by the years of prohibition that inhibited other states; in 1825, General Lafayette was elected as a member)

Quotes:

Louis De Gouy's take on the invention of Philadelphia Pepper Pot:

1. "General Washington's soldiers were in rags, shoes had worn thin; misery came unrelentingly; food was ever lacking. Cooks made ends meet where there was nothing but ends, and they met just over the starvation line. Soldiers began to think of home. Why stay to starve and die at Valley Forge? Desertions were frequent. The story is that General Washington took matters into his own hands and called for the head chef of all the Revolutionary armed forces. He explained the seriousness of the hour. He demanded a great dish. The chef protested: "There is nothing, my general, but scraps in the kitchens. There is only tripe - a few hundred pounds, the gift of a nearby butcher. And there are peppercorns, a gift from a German town patriot. All the rest is scraps and more scraps.' "'...From nothing,' said General Washington, you must create a great dish.' The chef experimented. The tripe was scrubbed, it was simmered tender. Additions went into the big kettles, all the odds and ends of the kitchens. The peppercorns were ground to add fire to the stew. The early darkness came. Great kettles sent up their heart-warming belly-comforting fragrance to the miserable men. The call of the bugle, and men ate their fill of this fortifying dish. Men laughed again...they joked: '...Bring on the Red Coats!"

2. "One of the groups number, craig, has cooked just about the most fabulous breakfasts I have ever, ever eaten. Bacon, sausage, french toast and lots of lots of home-tapped and home-refined maple syrup. All around the cabin are maple trees with pipework stuck into them, like hospital tubes and drips. Round the back is the machinery needed to transform the liquor from the tree into breakfast syrup."

~ Stephen Fry while in New York

Misc. Facts:

1. Philadelphia Pepper Pot was often sold from carts pushed by women through Philadelphia's narrow streets: "All hot! All hot! Pepper pot! Pepper pot! Makes backs strong, Makes lives strong, All hot! Pepper pot!"

2. Pennsylvanian food is distinct in that it follows the "seven sweets and seven sours" philosophy in the form of relishes and preserved fruits served with meals. Meals are not considered authentic unless meats and vegetables are complemented by jellies, jams, honey, ginger pears, spiced peaches, quince chips, briny pepper cabbage, pickled beets, chow chow, jerusalem artichokes in cider vinegar, pickled eggs, unripe green tomatoes or yellow tomatoes, to name a few.

Southern: Delaware, Maryland, Chesapeake Bay Islands (Smith, Tilghman, Poplar, Deal, Hooper's, Kent, Taylor's, etc.)

Influences: English, Scots-Irish, German, West African; Serious Southern influences (culturally overlaps with the upper, tidewater, and appalachian south)

Native American Tribes: Lenni-Lenape, Nanticoke, Accohannock (part of Powhatan Confederation), Susquehannock

Traditional Ingredients: fruit (apples, blackberries, pears, strawberries), grains (cornmeal, wheat), meats (pork), seafood (blue crab, clams, oysters, bluefish, flounder, rockfish, croaker, sea trout, herring, shad, roe, cod, black bass, spot), seasonings (salt, pepper, apple cider vinegar, beer, Old Bay (celery salt, bay leaf, mustard seed, black and red pepper,cinnamon, ginger, clove, allspice, mace, cardamom) clam juice), vegetables (corn, onions, potatoes, tomatoes, celery, spring onions, leeks)

Dishes: Breads/Pastries/Puddings: Banana Nut Bread, Beaten Biscuits, Corn Spoonbread (spoonbread with sour cream and creamed corn), Cracker Pudding (a skipjack

recipe; soda crackers soaked in water till soft then added to eggs, a pinch of salt, sugar, vanilla, evaporated milk, regular

milk, and butter, then baked), Oyster Dressing, Soda Crackers,

Sweet Potato Souffle, Yeast Rolls, Breakfast: Fried Mush (main ingredient is cornmeal), Fried Tomatoes (sliced tomatoes, dredged in flour, salt and pepper, then fried in butter till browned on both sides. A gravy is made by adding milk and

flour to the butter and poured over the tomatoes. Brown sugar is sprinkled on top), Scrapple (fried; made from pork sausage

and cornmeal), Condiments/Pickles/Relishes: Banana Pepper Relish, Bread and Butter Pickles (sliced cucumbers, onions, salt, sugar, vinegar, cloves, tumeric, mustard seed, and celery seed), Fig Preserves, Pepper Relish, Piccalilli, Pickled Carrots, Pickled Pears (small pears, peeled, sugar, vinegar, cloves), Pickled Watermelon Rind, Pomegranate Jelly, Entrees: Baked Stuffed Pork Chops (stuffed with cubed bread, an egg, onions, butter, and seasonings),

Barbequed Chicken, Broiled Chicken with Sour Milk Biscuits, Chicken Salad, Claret-Braised Lamb or Veal Kidneys (Northern Neck of Maryland and Virginia; traditionally served

with buttermilk-rice waffles), Deviled Ham, Fried Chicken, Fried Wild Duck (dredged in flour and cornmeal), Ham Potato Aspic, Pan Browned Wild Duck (pin-tailed or black duck, vinegar, onions, potatoes, salt and pepper), Roast Chicken with Vegetables, Smoked Ham, Stuffed Ham (stuffed with seasoned spinach, or a mixture of kale, watercress, cabbage, and celery plus red pepper, mustard seeds, and tabasco), Pies, Cakes, Cookies: Apple Pie, Applesauce Pie, Beef and Kidney Pie (Maryland; stewed beef kidneys have remained a favorite Sunday breakfast since colonial times), Blackberry Cobbler, Cinnamon Peach Cake, Fig Cake (highly spiced), Hot Milk Cake, Kossuth Cake (popular in Baltimore; A sponge cake the size of a large cream puff and filled with whipped cream and topped with chocolate sour cream icing; created in honor of the Hungarian patriot General Lajos Kossuth on his visit to Baltimore in 1851.), Meringue,

Oyster and Hominy Pie (During WWII the Duchess of Windsor put

together a small book of her native Maryland recipes and turned the proceeds over to charity. She said her husband had great appreciation for food that was typically American; Put alternating

layers of 1.5 cups cooked whole hominy and 1 qt. drained oysters

(liquor reserved) into a buttered 1-quart casserole. Combine oyster liquor, 1/2 cup milk, 2 tablespoons butter, 1/2 teaspoon salt, and a few turns of a pepper grinder; pour over oysters. Make pastry dough and roll out very thin; trim to fit over top of casserole, making slashes for steam to escape. Bake in a 400

degree F. oven for 30 to 40 minutes, till crust is well browned.), Peach Pie, Pecan Dreams (a pecan mixture which includes butter, sugar, vanilla, and flour rolled into balls and baked), Poor Man's Cake (raisins are cooked till soft, then sugar shortening, cinnamon, allspice, nutmeg, ginger, flour, applesauce, baking soda, nuts, and fig preserves are added and baked), Sand Tarts, Smith Island Cake, Sugar Cookies, Sweet Potato Pie, Seafood: Baked Hard Clams, Baked Rockfish with Potatoes, Baked Sea Trout, Baked Stuffed Fish

(such as flounder, bluefish, rockfish, or croaker stuffed with crabmeat and wrapped with bacon), Barbequed Oysters, Bluefish Baybury, Boiled Codfish (cod, potatoes, onions and flavored with salt pork), Breaded Baked Oysters, Broiled Fish in Mayonnaise Sauce, Clam Fritters, Clam Pie (a simple pie of chowder (hard) clams, milk, eggs, soda cracker crumbs, salt, pepper, and butter in a pie shell), Clam Puffs (minced hard clams, parsley, garlic, pepper sauce, mashed potatoes, and dry bread crumbs formed into balls and deep fried), Crab Balls (crab meat, self-rising flour, an egg, hot sauce, mustard, mayonnaise and Old Bay seasoning formed into balls and fried), Crab Balls, Crab Cakes, Crab Imperial, Crab Loaf, Crab Meat Salad (crab meat, mayonnaise, green pickle relish, worcestershire sauce, and tomatoes), Crabmeat-Shrimp au Gratin (contains

crabmeat, shrimp, butter, flour, milk, mustard, hot sauce, worcestershire sauce, dry sherry, onion flakes, parsley, salt and pepper, and medium-sharp cheese on top), Deviled Crab, Fried Buckrams, Fried Jimmy Crabs (coated with a flour mixture

containing flour, milk, salt, celery seed, parsley, an egg, and Old

Bay seasoning), Fried Oysters, Herring or Shad Roe (the roe is

dredged in seasoned flour and fried), Oyster Pie, Oyster Puffs, Oyster Supreme (a mixture of oysters with liquor, onions, butter, and cream spread over a layer of crumbled soda crackers and then topped with cheese and baked), Raw Box (oysters in the shell dipped in seasoned vinegar and eaten with soda crackers), Rockfish stuffed with Crab Meat, Scalloped Oysters, Shrimp steamed over spiced vinegar and served with tartar sauce, Soft-Shelled Crabs (delicacy), Steamed Blue-Crab, Steamed Clams, Steamed Oysters (sometimes topped with cheese), Soups/Bisques/Chowders: Clam Chowder (chicken broth, chicken breast, celery, soft-shelled clams, chives, minced onion, carrots, potatoes, corn, peas, pimiento, clam juice, parsley, fresh thyme), Crab Bisque, Crab Soup (beef base and bacon flavoring), Oyster Stew (oyster with liquor, dumplings, salt and pepper, onions, evaporated milk, and butter), She-Crab Soup, Stewed Crab Meat and Dumplings (crab meat, salt pork or bacon, potatoes, onions, salt, pepper, and dumplings, Stewed Goose (goose, turnips, potatoes, dumplings, salt and pepper), Stewed Jimmy Crabs (traditional waterman's meal; contains jimmy's, bacon, salt, pepper, onion, potatoes, and thickened with a bit of flour), Stewed Rockfish or Croaker (flavored with salt pork and includes onions and potatoes), Terrapin Stew (clear soup laced with butter and sherry and

dominated by picked turtle meat), Tomato Soup, Vegetable Dishes: Bean Salad (green beans, yellow beans, kidney beans, lima beans, celery, pimento, onion, vinegar, sugar, water, oil, and salt), Creamed Corn Pudding, Corn Fritters, Fried Apples, Fried Tomatoes, Green Beans (flavored with salt pork), Greens (southern style), Macaroni Salad, Sauerkraut Salad (sauerkraut, green and red peppers, carrots, onions, oil and vinegar, and sugar), Stewed Tomatoes (peeled tomatoes stewed on the stove top with a mixture of cinnamon, allspice, salt, sugar, a slice of bread crumbled, and butter; served hot or cold), White Squash Pudding (white squash, butter, eggs, milk, sugar, salt, tabasco sauce, bread crumbs, and cheese)

Traditional Eateries: Bars/Inns/Taverns, Seafood Shacks (crab houses, oyster bars), Cafes

Social Gatherings Involving Traditional Foods: Christmas, Easter, Thanksgiving, New Years

Sources: My Head, American Food: What We've Cooked, How We've Cooked It, and the Ways We've Eaten in America Through the Centuries, America the Beautiful Cookbook: Authentic Recipes from the United States of America, Appalachian Home Cooking: History, Culture, & Recipes, Mrs. Kitching's Smith Island Cookbook, Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods, Milk: The Surprising Story of Milk through the Ages with 120 adventurous Recipes that Explore the riches of our First Food, www.wikipedia.org, www.lifeintheusa.com, www.mtnlaurel.com, http://berksweb.com/pam/, www.marylanddelivered.com, www.foodtimeline.org, www.native-languages.org/states.htm,http://www.steakperfection.com/delmonico/History.html,

http://www.kurtsaxon.com/foods011.htm, www.answers.yahoo.com (Bebe)