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Middle Atlantic States

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Middle Atlantic States

The Middle Atlantic States of New Jersey, New York, and Pennsylvania form a buffer between New England and the Southern states. More than others, the Mid-Atlantic represents the truest portrayal of America as “melting pot.” For early arrivals, the Mid-Atlantic offered advantages that the pilgrims’ New England did not. The climate and soil were better for farming, and there was uncommon abundance here. European settlers learned from Natives, who tended to plots of corn and squash, picked wild fruits like blueberries and cranberries, fished the waterways, harvested shellfish; and hunted turkey and deer. The Dutch and Swedes added European preservation techniques like pickling and salting to tried-and-true Indian methods of drying and smoking. English, Germans, and Scotch-Irish made contributions as well. Europeans planted orchards. The Dutch began raising cattle in New York and contributed cole slaw, donuts, and waffles. Germans with their pig-centered diet introduced hams, bacon, schnitzels, and sausages, served with dumplings, potatoes, or noodles. Over time, such Euro-centric diversity expanded to include people from all over the world.
 

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Living In: Malone, New York, USA
About me: I'm a married mother of two and grandmother of two grandsons, ages 12 and 3. My kitchen is my favorite room in my house. I have a computer in my kitchen, a TV, and a sitting area,…
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Living In: Mesa, Arizona, USA
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Living In: Bayonne, New Jersey, USA
About me: Mother of three who likes to experiment with quick and easy meals. Love garlic and chocolate but not together.(ha ha)
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Waffles II

Reviewed on Sep. 7, 2008 by Bob of Show Low, AZ
There will never be another replacement for this wonderful recipe. Everyone I've made this for claims to be the best waffle they've ever tasted. Including restaurants. It's so fast and easy. Thank you, Razz for sharing it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.

Colleen's Potato Crescent Rolls

Reviewed on Sep. 7, 2008 by KisstheKooktracy
Other than taking a long time to let rise, this recipe was easy and tasty. Defiantly not a quick bread, but my family loved them! The ones I made with cinnamon and sugar, my daughter suggested putting the melted butter and filling on the inside before rolling up, like a cinnamon roll, so that it is through out the crescent. You know, it's going to be good when you can't keep the kids out of the dough while it's rising. The recipe makes a lot so it's great for a large gathering. I loved the ideal in one of the reviews to use a pizza cutter to cut the wedges, it worked wonderfully. I used leftover mashed, red potatoes with the skins on. They worked out great and it gave them a little something else to chew on. We would defiantly make them again but maybe save it for special occasions due to the lengthy process.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.

Grandma's Gingersnaps

Reviewed on Sep. 7, 2008 by Baricat
Lovely cookies, but just narrowly miss a 5 star because they're far more delicate than a true ginger snap. To those who are wondering what went wrong when the cookies come out as flat discs, the answer is absolutely nothing! Ginger snaps are supposed to be flat and very crisp. If you are looking for a puffy, soft ginger cookie recipe, I can heartily recommend "Big Soft Ginger Cookies" from this site. Even though I upped the baking time to 12 minutes, the edges were properly crispy, but the centers still remained chewy. The dough is extremely soft. I chilled it overnight, but it was still too soft to roll into balls by hand. So I scooped them out with two spoons, and rolled them around in the sugar. They spread out a lot while baking, so allow ample room on your baking sheet. Excellent, tasty cookies, just not crispy enough to be called gingersnaps.
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