Ok, based on what you think is 'All-American' cuisine, how about some
recipes for these food items, please?

21 responses total.

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

This recipe is from Beals Island, off Jonesport, Maine.  The 
fishermen stop and gather blueberries on various islands on their 
way home, and this is one thing the womenfolk do with 'em.  Ay-yup.  
With typical Down East brevity, it doesn't say anything about 
greasing the pan, which I strongly urge you to do.  Also, it 
doesn't say how long, in minutes, to bake it.  We baked it for 40 
minutes, and suggest you check it after 30 minutes.  


BLUBERRY GINGERBREAD

1 cup sugar
1/2 tsp each ground cloves, cinnamon and ginger
1 tsp salt
1 heaping tsp baking soda
2 1/2 cups flour
1/2 cup molasses
2 eggs
1/2 cup cooking oil
1 cup hot tea
1 cup blueberries

Mix dry ingredients.  Add wet ingredients.  Add tea last.  Fold in 
blueberries.  Use a 9 X 13 pan or make into muffins.  Bake at 350 
until done.  

I'll be trying this one.  Thanks.

Oh my!  Sounds godlike!

'Twas ambrosial.

Sounds wonderful, Michael; thanks!

Keep them coming in!  :-)

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.
     _____________________________________________________________

Mmmmm!  What is Calvados?

An apple liqueur, French, I believe.  

expensive, too.

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. 

Thatsh shertainly true.

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.

Yep, good issue.

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

Hearing someone mention tater tots in another item brought this to mind:

Bachelor Casserole

Grease the bottom and sides of a 2-quart casserole.
Press one pound of raw ground beef of turkey into the bottom.
Cover meat with about 1/2 bag of frozen broccoli.
Cover the broccoli with one can condensed cream of mushroom soup.
Cover the whole thing with tater tots, small end up and packed in tight.
Bake, uncovered, at 350 until top is golden and bubbly, about an hour.

This came to me from an actual bachelor, a mechanic who uses this recipe to
impress dates with the idea that he can actually cook. Quite tasty.

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

 one word.... Ick!

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.)

  Some people in my family think that a combination of Green Beans, french
fried onions and mushroom soup is a good cassarole. I consider it to be evil.

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

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