Group active since Sun, May 24, 2015
The recipes in this book are from 100 prize winners in a contest celebrating the 100th Anniversary of H. P Hood & Sons, distributors of dairy products in New England. Contestants were asked to submit a time-tested New England recipe accompanied by a story on the recipe's origin and back ground. Recipe's origin and background. Recipes previously copyrighted were not eligible. Dishes that were different and unfamiliar were the objective.
Inevitably, many old New England recipes show reflections of the Pilgrims' sojourn in Holland as well as of their native England. On their travels, they adapted their cooking to the materials at hand. In Holland, they learned a much greater use of milk and cream than they had been accustomed to in their mother country. This made their first cooking in America doubly hard because in the early days of the Plymouth Colony there were no cows.
There were, however, new foods in the new land. Chief among these was corn, which proved easy to plant, harvest and store. Fish was a great standby - fresh, salted and smoked-and clams and lobsters were to be had in abundance.
For meats. the Pilgrims at first relied on deer and game; but soon they had a good stock of poultry, pigs and goats, though beef did not appear on their tables for a long time. the profusion of wild berries and grapes were welcome additions to the early fare, as were melons and squash.
Many of the recipes in the following pages date back to the beginnings of New England. Others are more recent adaptations of importations, on which New England house wives over the years have bestowed their characteristic artistry. Among the recipes you will find familiar old favorites, and perhaps also, we hope a few that are new.
May you find pleasure in them and good eating.
( this was written as the forward to this book)
Feb 27, 2016
Jan 24, 2016
1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Best Ever Pan Release: from I Am Baker
Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.
Dec 27, 2015
Oct 27, 2015
* A tablespoon of butter or oil added to the cooking water for pasta will keep the water from boiling over
* All vegetables that grow above the ground should be put on to cook in rapidly boiling water
* All vegetables that grow below the ground should be put on to cook in cold water *
* The addition of parsley in a recipe containing garlic will offset the aftertaste and odor.
*Ginger will accomplish the same thing in Oriental recipes.
*Whipped butter is more attractive, easier to spread, and one tends to use less. !
(although whipped butter is more expensive at the market, you can whip your own with your electric mixer and enjoy the difference without the expense.)
*Relishes were the colonial substitute for salads. To "eat with relish" as the saying goes, is to enjoy indeed, and Americans are the greatest users of relish in the world.
Oct 4, 2015
Aug 11, 2015
Jun 1, 2015
One of the biggest things I can clue you in on as far as us New Englanders, especially from Worcester, is we're very resourceful. Very stubborn, reticient, and able to adapt well to all kinds of changes, but don't even try changing up our clam chowder recipes, lol.
We are steeped in tradional foods, therefore it IS hard to get some of us to even try something different, but I can tell things are slowly changing. Mostly due to the influx of various ethnic groups, such as the Albanians, the Brazilians, Puerto Ricans, Dominicans and the Vietnamese. But, the biggest sellers around here remain mostly Italians and French. Shrewsbury st. is inundated with Italian restaurants. Anyway, happy to be a part of this group, can't wait to share my recipes and to try others:-)
May 31, 2015
Maine Coast Clam Fritters