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To preserve meats, pioneers salted and dried fish in bulk. One pioneer woman used the salt from the Great Salt Lake to preserve her beef. [41] Neighbors helped butcher a pig for winter consumption; ham, shoulders, bacon, and sausage were made from the carcass. In some places, neighbors were traditionally given a small amount of fresh meat. [42]
Bulldog gravy. Bulldog gravy was a Great Depression -era foodstuff associated with American coal miners, [ 1][ 2][ 3] which consists of a mixture of milk, flour and grease. [ 4] Contemporary recipes give the proportions as "1/4 cup drippings from frying sausage, bacon, chicken, or pork chops, mixed with 1/4 cup flour and 2 cups milk".
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
Easy Instant Pot Refried Beans. Top chicken quesadillas or nachos with refried beans, or use them as a side with chips. This Taco Tuesday essential is super easy to make in an instant pot and ...
Anne Marie " Ree " Drummond (née Smith, [1] born January 6, 1969) [2] is an American blogger, author, [3] food writer, and television personality. Drummond became known for her blog, The Pioneer Woman, which documented her life in rural Oklahoma. Capitalizing on the success of her blog, Drummond stars in her own television program, also titled ...
Search Recipes. Goat Cheese and Roasted Garlic Beehive. Grandma's Roast Beef. Grilled Artichokes with Green Olive Dip. Green Melon, Cubanelle Peppers and Ricotta Salata. Grandma May’s Biscuits ...
Biscuits and gravy, topped with sausage gravy, can be found at diners throughout the state, sometimes served with eggs on the side, or other breakfast sides like home fries. Chicken and noodles (or beef and noodles) are served over mashed potatoes. German pubs serve traditional fare like sausages, schnitzels, rouladen, and sauerbraten.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.