American Foods

Recipes For American Comfort Foods
By Patrick Carpen



Whether you need a pick-me-up after a rough day or you want to celebrate a good one, you might find yourself rummaging around the kitchen for some good ole' fashioned comfort food. For many of us, comfort foods are simple in nature and often times remind us of pleasant childhood times. Some people might associate good childhood memories with apple pie and ice cream, eggs and bacon arranged in the shape of a smiley face, or peanut butter and jelly sandwiches. If you aren't sure which comfort food YOU are in the mood for, I encourage you to read through the following recipes of popular comfort food favorites.

Green Bean Casserole

Ingredients:
4 cups of cooked, cut green beans
1 can of cream of mushroom soup
1 1/3 cup of French fried onions
1/2 cup of milk
1 tsp of soy sauce
a bit of black pepper

Directions:
In a large casserole dish, mix together the green beans, milk, cream of mushroom soup, soy sauce, pepper, and 2/3 cup of the French fried onions. Bake for 25 minutes at 350 degrees F (or until it starts to bubble). Remove from the oven and stir the beans well. Sprinkle the remaining French fried onions on top and put back in the oven for an additional 5 minutes or until the onions start to brown.

Macaroni and Cheese

Ingredients:
1/2 lb of Velveeta cheese
2 1/2 cups of uncooked macaroni noodles
3 tbsp of butter
1 qt of milk

Directions:
Melt the butter and pour into a baking dish with the macaroni noodles. Stir well until the butter coats all of the noodles. Cut the Velveeta cheese into chunks and add to the milk and macaroni mixture. Bake for about a half an hour at 325 degrees F.

Chicken and Dumplings

Ingredients:
4 cups of boneless, skinless chicken chunks
2 1/2 cups of chicken broth (add more if you like yours very soupy)
1 cup of sliced carrots
1 1/2 cups of chopped potatoes
salt and pepper to taste
1 bay leaf (optional, but nice!)

Directions:
In a large stew pot, simmer the chicken in the broth with salt and pepper on a low heat for about thirty minutes. Add the bay leaf, chopped carrots, and potatoes and increase to medium heat. Cook for 30 minutes, or until the potatoes have softened. Make sure not to overcook as the potatoes will turn mushy.

Dumplings:
1 cups of flour
2 tsp of butter
4 tsp of baking powder
1/2 tsp of salt
3/4 cup of milk

Combine the flour, baking powder, and salt together. Slowly add in the milk and butter, then mix thoroughly. If you prefer, you can add a teaspoon or two of parsley flakes. Drop by the spoonful on top of the chicken and broth during the last 15 minutes of cooking and cover.

Oatmeal Raisin Cookies

Ingredients:
3 cups of uncooked oats
1 1/2 cups of raisins
1 cup chopped walnuts (optional)
1 1/2 cups of flour
1/2 cup of granulated sugar
1 cup firmly-packed brown sugar
1 cup of softened butter
2 eggs
1 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of vanilla

Directions:
In a large bowl, beat together the granulated and brown sugars with the butter until it turns creamy. Mix in the eggs and vanilla. Stir in the flour, baking soda, salt, and cinnamon. When this is well mixed, add the oats, raisins, and walnuts. Stir well, then drop by the spoonful onto un-greased cookie sheets. Bake for about 12 minutes at 350 degrees F. Allow the cookies to cool on the cookie sheet a few minutes before removing them to wire racks to cool completely.

American Foods

Central American Foods and Cooking
By Bispo Barbosa





Modern Central American farmers-aided by the region's fertile volcanic soil-still cultivate ancient crops and newer Spanish additions,producing a wealth of different foods. In Belize farmers raise sugarcane, along with delicious tropical fruits such as bananas and papayas. In neighboring Guatemala, important crops include corn,the spice cardamom, and valuable coffee beans. El Salvador, too, is home to crops of coffee, sugarcane, and corn, along with beans and rice, and Hondurans harvest pineapples, melons, and citrus fruits. Farther south, Nicaraguan farmers raise peanuts, coffee,bananas, sesame, and soybeans, while Costa Ricans farm foods such as plantains (a relative of the banana), rice, beans, and potatoes.

Panamanians produce harvests of coffee, bananas, sugarcane,and vegetables. Fishing crews throughout Central America also pull in valuable catches of fish, shrimp, and other seafood along the coasts. Farther inland, farmers tend to livestock such as cattle and sheep, and in rural areas, many households keep a few pigs and chickens of their own in yards or nearby fields. Luckily for local diners, this wide range of resources has given Central America a diverse culinary tradition. Regional cooks are masters at using the best produce and grains to create fresh, delicious meals. The blending of native tastes with the Spanish colonists' favorite foods also brought new variety to Central American tables, as did influences from African slaves and Caribbean immigrants.

Many popular dishes are eaten by diners throughout the region,crossing borders and connecting people of different nations, ethnic groups, and lifestyles. One of these common foods is sopa de frijoles (bean soup). While variations exist from country to country and cook to cook, this simple, hearty soup is found all around Central America. Other widespread favorites are fried plantains, countless variations on basic rice and beans, and rich desserts such as arroz con leche (rice pudding). A host of national specialties also exists. Guatemalan cooks take great pride in their pepian, a thick stew of chicken and potatoes in a rich tomato, pepper, and pumpkin seed sauce. Guatemalans also enjoy escabeche, a tart salad of pickled vegetables, and jocon-meat in a green sauce of cilantro, green onions, and tomatillos (a relative of the tomato). In the nations of Belize and Honduras, which lie in northern Central America, nearby Caribbean islands have lent their flavors to local cuisine. Favorites here include tropical-tasting pan de coco (coconut bread), along with Caribbean standards such as johnny cakes (biscuits) and fried fish. Other Belizean favorites are stewed chicken and stewed beans, prepared by slowly cooking the chicken, beans, or other main ingredients in a thick, spicy sauce. Honduran diners feast on specialties such as sopa de caracol, a thick soup made with conch (a type of shellfish), coconut milk, and potatoes or yucca (a root vegetable similar in texture to a potato). Another popular dish in Honduras is pinchos, grilled meat kabobs often served with vegetables, beans, and cheese.

In El Salvador, nearly everyone eats pupusas, cornmeal cakes stuffed with cheese, beans, or meat and served with salsa and a zesty vegetable slaw. After an especially spicy plate of pupusas, Salvadorans cool down with sweet rice milk called horchata. A favorite dessert is Maria Luisa cake, a fresh-tasting layer cake flavored with orange juice, orange zest, and orange marmalade.

American Foods

Central American Foods and Cooking
By Bispo Barbosa


Modern Central American farmers-aided by the region's fertile volcanic soil-still cultivate ancient crops and newer Spanish additions,producing a wealth of different foods. In Belize farmers raise sugarcane, along with delicious tropical fruits such as bananas and papayas. In neighboring Guatemala, important crops include corn,the spice cardamom, and valuable coffee beans. El Salvador, too, is home to crops of coffee, sugarcane, and corn, along with beans and rice, and Hondurans harvest pineapples, melons, and citrus fruits. Farther south, Nicaraguan farmers raise peanuts, coffee,bananas, sesame, and soybeans, while Costa
Ricans farm foods such as plantains (a relative of the banana), rice, beans, and potatoes.

Panamanians produce harvests of coffee, bananas, sugarcane,and vegetables. Fishing crews throughout Central America also pull in valuable catches of fish, shrimp, and other seafood along the coasts. Farther inland, farmers tend to livestock such as cattle and sheep, and in rural areas, many households keep a few pigs and chickens of their own in yards or nearby fields. Luckily for local diners, this wide range of resources has given Central America a diverse culinary tradition. Regional cooks are masters at using the best produce and grains to create fresh, delicious meals. The blending of native tastes with the Spanish colonists' favorite foods also brought new variety to Central American tables, as did influences from African slaves and Caribbean immigrants.

Many popular dishes are eaten by diners throughout the region,crossing borders and connecting people of different nations, ethnic groups, and lifestyles. One of these common foods is sopa de frijoles (bean soup). While variations exist from country to country and cook to cook, this simple, hearty soup is found all around Central America. Other widespread favorites are fried plantains, countless variations on basic rice and beans, and rich desserts such as arroz con leche (rice pudding). A host of national specialties also exists. Guatemalan cooks take great pride in their pepian, a thick stew of chicken and potatoes in a rich tomato, pepper, and pumpkin seed sauce. Guatemalans also enjoy escabeche, a tart salad of pickled vegetables, and jocon-meat in a green sauce of cilantro, green onions, and tomatillos (a relative of the tomato). In the nations of Belize and Honduras, which lie in northern Central America, nearby Caribbean islands have lent their flavors to local cuisine. Favorites here include tropical-tasting pan de coco (coconut bread), along with Caribbean standards such as johnny cakes (biscuits) and fried fish. Other Belizean favorites are stewed chicken and stewed beans, prepared by slowly cooking the chicken, beans, or other main ingredients in a thick, spicy sauce. Honduran diners feast on specialties such as sopa de caracol, a thick soup made with conch (a type of shellfish), coconut milk, and potatoes or yucca (a root vegetable similar in texture to a potato). Another popular dish in Honduras is pinchos, grilled meat kabobs often served with vegetables, beans, and cheese.

In El Salvador, nearly everyone eats pupusas, cornmeal cakes stuffed with cheese, beans, or meat and served with salsa and a zesty vegetable slaw. After an especially spicy plate of pupusas, Salvadorans cool down with sweet rice milk called horchata. A favorite dessert is Maria Luisa cake, a fresh-tasting layer cake flavored with orange juice, orange zest, and orange marmalade.