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The state also has an "official" barbeque championship. Top crops: Alabama Agricultural Statistics Recipes The National Cookbook/Sheila Hibben lists these recipes for Alabama: Aunt Sue's snowballs, Baked oyster omelet, Beaten biscuits, Brains with brown butter, Brown chicken stew, Chicken turnovers, Christening cake, Corn pone, Crab cocktail, Curds and cream, Dewberry roll, Fish pudding, Fresh fig ice cream, Ginger loaf, Green corn cakes, Hot Scotch, Methodist biscuit, Potato soup, Rich Amella, Roast partridge, St. If you need to make something (easy, inexpensive) for class? Pour into a well-greased pan and bake in a quick oven." ---The National Cookbook: A Kitchen Americana, Shelia Hibben [Harper & Brothers: New York] 1932 (p.14) [NOTE: Quick oven usually means 475 (very hot). Check for "doneness" with a toothpick or barbeque pick.174) "Greenville Spice Cake 1 cup butter 3 cups brown sugar 3 eggs 3 1/2 cups flour 1 cup milk 1 teaspoon soda 1 cup raisins 1 cup pecans 1 tablespoon each: ground cloves, mace, nutmeg, cinnamon Cream sugar with butter; add well-beaten yolks, Add alternately the flour with which spices have been sifted and milk; add soda dissolved in one tablespoon warm water, raisins and nuts well floured and whites of eggs. The meals consumed by the first inhabitants, Russian emigrees, 19th century gold miners, and 21st century residents were very different.People currently living in Alaska with ties to other cultures (Chinese, Russian, Japanese etc.) all enjoy their own versions of "traditional meals." Native cuisine "Traditionally, Inuit dietary staples were seal, whale, caribou, walrus, polar bear, arctic hare, fish, birds, and berries.The culinary influence of the early French settlers was more prevalent along the Gulf Coast, where the fish and seafood dishes continue to have a strong French accent... To make a fried pie, a small amoung of filling was heapted on a round piece of rolled-out pie dough.Away from the coast, southern cooking with fried chicken, green beans, yellow squash, okra, and biscuits became the staple food. Then the pastry was closed in the shape of a half moon, sealed at the edges, and fried in deep fat.
Fillings for these delicate half-moon pastries were usually fruit...peaches or peach butter." ---Taste of the States: A Food History of America, Hilde Gabriel Lee [Howell Press: Charlotteseville VA] 1992 (p.
When they did cook food they normally boiled it, usually lightly, and drank the broth...
Vegetable products entered the economy in various ways. Subsistence food for the Inuit of Alaska included whale meat, caribou, moose, walrus, seal, fish, fowl, mountain sheep, bear, hares, squirrels, and foxes.
Recheck until pick comes out clean.] "Cheese Straws 2 cups grated cheese 2 cups sifted flour 1 teaspoon salt 1 heaping tablespoon butter 1/4 teaspoon red pepper make into stiff dough with ice-cold sweet mik and water mixed.
Roll thin, cut into narrow strips and bake quickly." ---New York World's Fair Cook Book: The American Kitchen, Crosby Gaige [Doubleday, Doran:nw York] 1939 (p. 175) In Alaska, as true for places on earth, the concept of "traditional meals" depends up time and peoples.