Country Kitchen:
Foods of Our Country
By Mary Emma Allen
The foods of our country consist of a potpourri of nationalities,
lifestyles, and heritage. Although I grew up in New York State, with a
touch of New England thrown in, I became fascinated with the foods of
other parts of the United States as my husband's career took us around
the nation.
I began writing a newspaper column about the foods of our country when
Jim was stationed at a military base in Texas. There I discovered recipes
much different from those I'd grown up with. Then life and travels in
other regions introduced me to an even greater variety of cuisines and
culinary history.
Fruit of Colorado
On a recent trip through Colorado, we discovered foods of various
regions, both modern and from earlier days. I'd not realized, until we
drove along I-70, that fruit growing and wine making were so widespread
here. As Jim and I traveled across the mountains and plains from Denver
to Grand Junction, we found that the peaches in the Palisade and Grand
Junction area were at their peak.
In addition, in season, you'll find cherries, apricots, plums, pears,
apples, and grapes in these mountain valleys with their warm days, cool
nights, and low humidity.
It was interesting to note that winemaking on the Western Slope of
Colorado began in pioneering times, more than 100 years ago. However,
with Prohibition, those vineyards were destroyed with orchards planted in
their stead. Eventually, winemaking began flourishing again in this Rocky
Mountain region of high mountains, verdant valleys, and colorful canyons.
Orchards in Utah
During our travels in Utah, we've often enjoyed fresh fruit in season
around Brigham City, north of Salt Lake City. As we stop at fruit stands
along Route 89, Jim and I've found delicious peaches, apples, other fruit
and berries.
This visit, relatives also picked sweet green grapes in their back yard
which we munched on the rest of our trip.
Family Foods
During our travels, we frequently visit relatives and learn about foods
of various regions from them. In Utah, they often engage in Dutch Oven
cooking in their back yards or when they attend rendezvous and Mountain
Men reenactments. Here main meals and desserts are prepared in iron pots
over coals in the ground.
Relatives in New England may have recipes flavored with seafood or dishes
like Boston baked beans. Some of the family recipes come from days ago
and others are more modern, those that are quick to make on busy days.
BEEF and POTATO BAKE is a busy day meal developed by a relative.
Arrange 4 cups thinly sliced raw potatoes and 2 tablespoons chopped onion
in a greased 2-quart casserole. Sprinkle with salt and pepper.
Mix together 1 pound ground beef, 3/4 cup evaporated milk (or regular
milk), 1/2 cup finely crushed cracker crumbs, bread crumbs, or rolled
oats, 1/4 cup chopped onion, 1/4 cup catsup.
Spread this mixture over the potatoes evenly. Dot with more catsup, if
desired. Bake at 350 degrees F. for 1 hour until potatoes are tender and
meat cooked through.
(C) 2003 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
