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Old 09-11-2006, 03:07 PM   #41
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Minnesota Wild Rice Soup

2 sticks (1/2 lb.) butter
1 white onion,diced small
2 stalks celery , diced small
3 small carrots , diced small
2 Tbsp. sherry
2 cups flour
2 qts. chicken stock
12 oz wild rice
2 cups heavy whipping cream
Salt & pepper to taste

In a heavy cooking pot, melt butter. Add onions, celery, and carrots and saute until onions are translucent. Add sherry and stir. Add flour and stir until flour is dissolved and beginnign to cook. Add 1 qtof the chicken stock. Stir until thick. Slowly add the remaining 1 qt stock. Stir. Add the wild rice and simmer for 45 minutes. Season with salt and pepper. Slowly add the whipping cream, stir and cook until heated through. Serve. Makes 11 servings

Source: http://www.cookingcache.com/soupsand...ricesoup.shtml
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Old 09-11-2006, 03:08 PM   #42
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I think scrapple for Pennsylvania.

But I love scrapple if it is made with Julia Child's recipe.
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Old 09-11-2006, 03:14 PM   #43
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I don't know if Delaware would claim it or not, but wild game is truely a speciality of the state's cuisine: snapper soup, wild duck or goose braised with arromatic vegetables served with biscuits, even fricasee of marsh-rabbit!
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Old 09-11-2006, 03:15 PM   #44
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How about Texas Chili?

Memphis-Style BBQ and Kansas-City Style BBQ s of the South!!
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Old 09-11-2006, 03:16 PM   #45
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can anyone mention foods from the Pacific Northwest of the U.S. ?? (wild salmon on cedar plank)
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Old 09-11-2006, 03:17 PM   #46
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Seafood is one of the most popular foods here in Maine, as well as the rest of New England. The most popular ones are lobster, clams, mussels, shrimp, cod, haddock. Fiddleheads are popular in early spring, and blueberries and apples are popular fruits for pies or eaten fresh. There are many people that like to hunt wild game and I would say deer and bears are two of the most popular ones.
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Old 09-11-2006, 03:31 PM   #47
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I thought Minnesota would be Lutefisk and Aquavit, though not necessarily in that order.
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Old 09-11-2006, 04:28 PM   #48
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Quote:
Originally Posted by phinz
I thought Minnesota would be Lutefisk and Aquavit, though not necessarily in that order.
Heh heh heh. Nice one phinz. I think MN would be the "hot dish" wouldn't it?
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Old 09-11-2006, 04:38 PM   #49
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Smithfield ham from Virginia. Make a mess of biscuits and pig out.
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Old 09-12-2006, 12:24 AM   #50
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i mentioned "Shrimp & Grits" for Charleston, South Carolina and later found this quote:

In the Low Country of South Carolina and particularly Charleston, shrimp and grits has been considered a basic breakfast for coastal fishermen and families for decades during the shrimp season (May through December). Simply called 'breakfast shrimp," the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has been dressed up and taken out on the town to the fanciest restaurants. Not just for breakfast anymore, it is also served for brunch, lunch, and dinner.
In 1976, South Carolina declared grits the official state food:
Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of south Carolina used to be the site of a grist mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as The Charleston News and Courier proclaimed in 1952: 'An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.'


http://whatscookingamerica.net/History/GritsHistory.htm


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