response 1 of 21:

Aug 30 16:28 UTC 1993

Does anyone have any good, "American" recipes--or shall I go ahead and
nuke this item?

response 3 of 21:

Aug 30 19:32 UTC 1993

I'll be trying this one.  Thanks.

response 5 of 21:

Aug 31 13:24 UTC 1993

'Twas ambrosial.

response 7 of 21:

Sep 12 01:37 UTC 1993

I'll toss in two recipes I consider "American" rural cuisine.
One for zucchini and another for apples, both available fresh
picked and in abundance this time of year.

    ________________________________________________________     

                    Hashed Brown Zucchini Patties

     * 4 cups of grated zucchini
     * 1/2 tsp. salt
     * 2 eggs, beaten
     * 6 Tbsp. grated Parmesan cheese (a rounded 1/3 cup)
     * 1/2 - 1 tsp. minced garlic
     * 4 Tbsp. butter or margarine
     * salt and ground pepper to taste

     Mix the grated zucchini with the salt in a small collander
     and allow to drain for 20 minutes.  Gently squeeze to release
     as much of the remaining liquid as possible.  Transfer to a 
     bowl and stir in the eggs. 

     In a second bowl mix together the cheese, garlic, salt and pepper.
     Add the cheese mixture to the zucchini and stir until just blended.

     Melt 2 Tbsp. of the butter to a large saute pan and when melted
     and bubbly add good size dollops (2 Tbsp size maybe?) of the
     zucchini mixture and gently press them into patty shapes.

     Cook until golden brown, flipping once, approximately 4 minutes
     per side.  Add more butter as needed.  Serve immediately. 
     Makes 4-6 portions.

     ________________________________________________________

                            Applesauce

     * 4 lbs. mixed baking apples
     * 1/2 cup dark brown sugar
     * 3 Tbsp. Calvados
     * 1 Tbsp. ground cinnamon
     * 1 Tbsp. fresh lemon juice

     Core apples and cut into wedges.  No need to peel 'em.
     Toss the apple chunks with the remaining ingredients 
     and add to a large crockpot.  (Mine is a 5 quart - traditional
     removable ceramic-lined deal.)  Cover and cook on low 12 to 18
     hours.  The longer it's cooked the finer the consistency.
     We like it kinda chunky so 12 hours is usually enough.

     Don't add any additional liquid.  In fact, with some apples
     that are quite juicy I'll cook it an additional hour or two
     with the lid off to thicken it up.

     The aroma of this brewing all throughout an autumn Saturday
     is second only to the smell of burning leaves.  Kitchen Zen.
     _____________________________________________________________

response 9 of 21:

Sep 12 19:02 UTC 1993

An apple liqueur, French, I believe.  

response 11 of 21:

Sep 13 11:40 UTC 1993

Well, I'm a Calvados junky, and use it regularly in four or five
of my favorite recipes.  Ever so slowly the bottle is emptying
though so I'd better start saving my pennies.  

Of course the applesauce can be made without the Calvados but
there is a noticeable difference in the end product. 

response 13 of 21:

Oct 21 12:50 UTC 1993

The November '93 issue of Bon Appetit is a theme issue called
"The American Album."  It's filled with recipes from Colonial
times to the present, and has profiles of great figures in
the history of American cooking.  It even has a page of
recipes from Chez Panisse.  This issue is highly recommended.

response 15 of 21:

Oct 23 16:16 UTC 1993

Thanks for the recommendation, will have to check this issue out!

response 17 of 21:

Feb 16 16:43 UTC 1997

<eeeep!> beef of turkey? How about OR ? sheesh!

response 19 of 21:

Feb 17 02:03 UTC 1997

Actually, I think I would prefer the meat pre-cooked so I could drain off the
fat, but otherwise it sounds pretty good.  (Then again, cassaroles are one
of my comfort foods.)

response 21 of 21:

Feb 18 04:11 UTC 1997

About that, I would agree with you Jim.  Yuck.  IThen again, I don't like
green beans or french fried onion.