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American
CSCA - Central US
| Term | Definition |
|---|---|
| SCHNITZ AND KNEPP – | (Ham with Apples and Dumplings) combines dried apples and smoked ham in a simple stew topped with steamed dumplings. |
| FUNNEL CAKES | Funnel cakes are made by pouring unleavened batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. |
| FASTNACHIS – | A forerunner of the modern doughnut, they are a deep fried favorite. They are slit down the center to allow even cooking, the beginning of the doughnut hole. |
| SHOO-FLY PIE – | SCHNITZ AND KNEPP – (Ham with Apples and Dumplings) combines dried apples and smoked ham in a simple stew topped with steamed dumplings. |
| SCRAPPLE – | Leftovers from the pig slaughter mixed with ground-up variety meats such as liver, kidney and heart are cooked down in a broth with cornmeal, spices and seasoned with salt and pepper. This is simmered until it forms a mush then poured into mol |
| KNEE PATCHES – | A simple flour dough is rolled out into a circle and then to further flatten it, the dough is stretched over your knee cap until the round is very, very thin. Then the dough is deep-fried and sprinkled with a mixture of confectioners’ sugar and cinnamon. |
| DUMPLINGS – | Dumplings are cooked balls of dough. They are based on flour and are cooked by steaming as they sit in a simmering covered stew. |
| PHILLY CHEESE STEAK – | Originally just thinly sliced steak cooked with some onions and put on a roll. 20 years later the cheese was added. Today the sandwich is ordered “wit” meaning fried onions or “witout”. |
| FRESH WATER FISH – | Popular fish of the region include Lake Trout, Yellow Perch, Muskellunge (known throughout the region as the Musky), Northern Pike, Walleye, Sunfish and Crappies (pronounced croppies). |
| PHILADELPHIA PEPPER POT – | This is a rib-sticking mix of tripe and potatoes liberally dosed with black pepper. Legend has it this was created at Valley Forge, PA for Washington’s troops. |
| FISH BOIL – | Fresh fish cooked in a large cauldron over an open fire with potatoes and onions. Salt is added at the last minute causing a boil over carrying away all the impurities. |
| WILD RICE – | Wild rice is not rice but the seed of an aquatic grass. It has been harvested in Wisconsin and Minnesota lakes for hundreds of years, at one time almost exclusively by Native Americans. |
| SWEDISH PANCAKES – | Swedish pancakes are thin pancakes, thicker than a crepe but thinner than a traditional American pancake. They are cooked on a griddle then cut into large squares and served with a dollop of butter and lingonberry sauce, a tart berry. |
| TART CHERRIES – | Settlers from Normandy brought cherry seeds from France to Michigan. Today Michigan produces about 75% of the nation’s tart cherries, supplies about 70% of the world’s tart cherries, with annual harvests averaging 200 to 250 million pounds. |
| LUTEFISK – | Come from Norwegians and is a rubbery, dried, salted cod treated with lye, very much an acquired taste. It is gelatinous in texture, and has an extremely strong, pungent odor. Its name literally means "lye fish." |
| PACZKI – | A deep-fried piece of dough filled with a sweet filling, usually raspberry. They are covered with powdered sugar, icing or bits of dried orange zest. |
| CINCINNATI CHILI – | A regional style of chili with seasonings such as cinnamon, cloves, allspice or chocolate. It's usually served over spaghetti and traditionally served 5 different ways - with just chili or with any combination of spaghetti, cheese, beans and onions. |
| CEREAL – | In 1894 Dr. John Harvey Kellogg, the author of several diet books and advocated a high fiber regime, patented his first ready to eat cereal flakes in Battle Creek, Michigan. |
| PIEROGIS – | These are dumplings of unleavened dough, first boiled, then they are baked or fried usually in butter with onions. They are traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. |
| COLBY CHEESE – | Colby was invented in 1874 in Colby Wisconsin. Joseph Steinwand was looking to create a milder, moister, more open textured version of cheddar. |
| BRICK CHEESE – | Brick was created in 1877, three years after Colby, by Swiss-born John Jossi starting from a formula for limburger. He lowered the moisture content and pressed it between bricks (hence its name) and came up with a milder product. |
| MAYTAG BLUE – | The Maytag family, of washing machine fame, started a dairy in 1920. They made cheese and produced the well-known blue cheese called Iowa Maytag. The cow's cheese is aged 6 months, twice as long as most other American blues. |
| BUFFALO CHILI – | Chili was quickly adapted on the cattle drives of the Plains states to accommodate what was available. With the large herds of buffalo, this was an easy dish for the cowboys to prepare and quickly became a staple. |
| CORN PUDDING – | Another dish easily made on the trail was corn pudding. Corn was used in many different ways, as was true throughout the country. Corn pudding was a fast and easy way to prepare something hearty, filling and tasty without too much effort. |
| POUND CAKE – | Pound cake is a dessert bread named because it contains one pound each of butter, sugar, eggs, and flour, plus air whipped into the batter. It was easy to prepare on the long wagon trains heading west and cooks didn't need to read recipes. |
| CHINESE INFLUENCE ON THE MOUNTAINS – | In 1860 gold was discovered in Idaho and prospectors from many different countries descended on the state. By 1870, a quarter of the inhabitants of Idaho were Chinese. Although most worked on the railroads, many turned to vegetable farming. |
| BASQUE INFLUENCE ON THE MOUNTAINS – | In the late 1800s Basque shepherds from Spain and France came to tend sheep here. Basque cooking includes garlic, lamb, beef and spicy sausage like chorizo. Today, Idaho, and Nevada claim a large population with Basque heritage. |
| MORMON INFLUENCE ON THE MOUNTAINS – | In 1846 Brigham Young led the Mormons from Illinois to religious freedom in Utah and became the first permanent group of white settlers in the area. They brought culinary influences from the Germans and Scandinavians who had converted to their faith. |
| POTATOES – | The first potatoes were planted in Idaho in 1836. In 1872, Russet Burbank developed the famous Idaho russet potato, one of the most widely known varieties of potato. This variety has a high starch content making them good for baking. |
| BEETS – | Settlers to Colorado came late, in the 1870s. They soon realized that prospecting was not going to make them rich and they turned to farming and ranching. Beets quickly became an important crop. |
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