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*Cooking Around The World*

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One of our members started this post as a project for her kids, and it got such unbelievable response we've made it a permanent spot (Thanks 2ndtimearound - Also check out her blog for a compilation fo books and activities mom's gave her as well   !)

Essentially, it's a collection of recipes from each state....lets face it we pretty much span the globe with 5000 members. So we're trying to have at least 1 recipe for each state/Country/Province (whatever).

For those of you new to the homeschooling game: Cooking is a great way to teach many skills. Obviously math (fractions especially) with all the measuring, health (if you try to figure out all the calories and such), and even the younger crowd can learn about following directions and kitchen safety! Not to mention its a fun way to learn the uniqueness of a location your child has never seen and experienced themselves - it makes the location more real to them. So have fun working cooking into your geography lessons. (And even history we once made sour-dough starters and such to learn about the colonial period).

Hugs & Blessings,


Health & Wellness, Homeschooling and Earth-Based Spirituality Articles at:

Home Education Blog Site (comprehensive curriculum, blog & links!)

))O(( For my Complete & Comprehensive Celtic Book Of Shadows:

by on Jul. 24, 2008 at 5:34 PM
Replies (11-14):
by G.O. Shannon on Jul. 26, 2008 at 11:12 PM

THE R's & S's



by SimplyLaine on Mar. 10, 2008 at 7:50 AM

Here's a link you may want to look at...this page has a recipe for boiled peanuts (happens to be an official state snack food for SC according to that site..I grew up there...never knew it'd been made official in 06, but I've been out of the state 15 yrs now.
There are other recipes and if you go back to the home page, you'll find links for different regions and might help you fill in a few blanks you may encounter.

I have several recipe books for 'regional' delights for both SC and NC...I might be able to find something you and your son might like in one of those if you need it...

Here's that link I was talking about! There's even history on this site.

Great idea by the way.  Good luck with it!!

Laine in NC

by ElizaTucker on May. 21, 2008 at 9:10 AM

This is so cool!

I'm from Columbia, South Carolina, where mustard based barbecue sauce was born.  Best on pork, the recipe (well, not necessarily Maurice's secret recipe, but close to it) is:

8 Tsps yellow mustard
6 Tsps sugar
1 cup cider vinegar
2 teaspoons chili powder
1 teaspoon black pepper
1 teasoop white pepper
1/2 teaspoon soy sauce
2 Tsps butter

Combine all ingredients except soy sauce and butter in a saucepan..simmer 10 minutes. Remove from heat. Stir in soy sauce and butter.
Makes one cup.

Best served pork hash on rice, with sides of hush puppies and steamed greens.

When I moved to Ohio, I was introduced to "brain layer", which is a whipped cream, jello (either gel or pudding), and pretzel crust dessert, and SOOOO good, and a chocolate and peanut butter confection called "buckeyes".  It's a little a heavy for me, but my husband LOVES them.  I've never made them, and strangely, I'm not finding a recipe for brain layer on Google.  Hmm.  If you're interested in it, I'll get the family recipe for you.  It's so good.  Really.  Even as adults, my husband's brothers and sisters ask for that instead of birthday cakes. 
by G.O. Shannon on Jul. 26, 2008 at 11:17 PM

THE T's, U's & V's



by nov30mom on May. 21, 2008 at 12:26 AM

How fun!!!!!!!!!

I'm from Texas, here's mine: It's kind of a challenging one, but I thought I'd share it anyway!!!!!!!!!!

Texas Sheet Cake

Also, Sopapillas

And Queso (served with chips)

I'm from West Texas!!!!!!!!!!!!!!

Not really healthy, but they're good! :)



by RobinF on Jun. 12, 2008 at 10:23 PM

I also have lived in Texas and Louisiana (DH is retired Army and works for the gov't).  Here are some recipes from those places too, if you would like.

Chili Verde (Texas)

4 Tbsp. olive oil, divided
2-3 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 oz) chopped green chilies
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp pepper
3 garlic cloves, minced
1/2 cup chopped fresh cilantro (you can use parsley to reduce a little of the spice)
1/2 to 1 cup salsa (I use mild if I am cooking for kids)
1 can (14-1/2 oz) chicken broth
flour tortillas, warmed

In a Dutch oven, heat 1 Tbsp. oil over medium-heat.  Add half of the pork; cook and stir until lightly browned.  Remove and set aside.  Repeat with remaining meat, adding more oil as needed.  Return all of the meat to Dutch oven.  Sprinkle flour over meat; mix well.  Add chilies, cumin, salt, pepper, garlic, cilantro (or parsley), salsa and chicken broth.  Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours.  Serve with warmed tortillas.

by rebeldjins on Jul. 21, 2008 at 4:49 PM

Virgin Islands:  Johnny Cakes

4 cups all purpose flour
2 tablespoons sugar
1 tsp salt
2 tsp baking powder
1 table spoon Crisco
1 table spoon butter
1 cup warm milk (40 seconds in microwave)

Mix the flour, sugar, salt, baking powder, Crisco, butter...cut the Crisco and butter into the flour until it resembles coarse consistency (like a pie dough but not as lumpy).  Add the milk slowly and mix and form into a ball (like bread dough).  Let dough rest for about 30 - 45 minutes.  Within the last 10 minutes of resting heat oil on low for deep frying.  Separate dough into small balls just bigger than a golf ball but smaller than a tennis ball then take a rolling pin and roll them flat about as wide a hamburger bun but about 1/2 inch in thickness.  Drop them into oil.  they will float as they cook.  Let them brown on both sides and remove from oil. 

These can be eaten just as they are, sprinkled with cinnamon sugar or with a slice of cheese and served warm.  They are traditionally eaten plain, or with slice cheese as a breakfast meal or served with dinner. 

The Virgin Islands are made up of three islands, St. Thomas, St. Croix and St. John.  In St.Thomas, you have Drake's Seat.  The 16th century explorer Sir Francis Drake kept tabs on his troops from the location while at Drake's seat, a person can see St. John, Magens Bay and the entire British Virgin Islands chain of islands.  In St.Croix, one of have to see the Mahogany rain forest and visit the local man who sits at the entrance of the rain forest making household items from the mahogany trees.  St. John is over 90 % national park so taking a tour of the entire island is a must, but there is also an area called "Hurricane Hole" located on the west side of the island (i might be wrong in location) but when ever there is a threat of hurricane most boats in the islands US and British take refuge at this location because it is safest for the boats. 


by KaidaMidnight on Mar. 17, 2008 at 10:29 AM

Ok, sorry to hog the board, but Hubby is from Virginia, and when I asked him, he said that he loved the peanut soup they serve in Williamsburg. So, since that's a historic area, and Virginia is known for peanuts.. I looked up the recipe. :)   


Cream of Peanut Soup

Serves 10-12

¼ cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock* (or low-salt canned chicken stock)
2 cups smooth peanut butter
1 ¾ cups light cream or half-and-half
Finely chopped salted peanuts, for garnish

In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.

Stir in flour and cook two minutes longer.

Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.

Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts.

by G.O. Shannon on Jul. 26, 2008 at 11:22 PM



by cmprice22 on Mar. 10, 2008 at 4:45 PM

Hi here is my great grandmother's apple crunch recipe like I told you about. It's super easy your son could do this by himself. Also, check out the washington state apple website for history and stuff 

Granny Smith's (the lady not the apple) Apple Crunch

Apples, sliced as for a pie
1/2 cup sugar
1 cup sugar
1 cup flour
1tsp. salt
1tsp. baking powder
1 egg beaten

Slices apples and fill buttered baking dish, 2x8x12 (i just use a 9x13 cake pan) about 2/3 full. Sprinkle sugar over apples. Sprinkle cinnamon over apples and dot w/ butter. Sift dry ingredients into small bowl, add beaten egg. Mix w/  fork. Sprinkle over apples. Bake in oven preheated to 350 degrees for 45 minutes. Serve warm w/ whipped cream or ice cream.

You can use any apple for this, but I find granny smiths (the green ones) too tart and red delicious (bright red ones) come out all mushy. Jonagolds or Fuji are best. Good Luck w/ your recipes.

by wihomeschoolmom on Mar. 15, 2008 at 4:58 PM

I don't know if you ever tried them or already have the recipe but what is very popular up here in Wisconsin is Fried Cheese Curds. Here is a simple recipe for these

Deep-Fried Cheese Curds Recipe

Vegetable oil (for frying)
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh cheese curds, room temperature

* Use enough vegetable oil to completely cover cheese curds while frying.

In a deep fryer or large pot, heat vegetable oil (375 degrees to 385 degrees F.).

In a medium bowl, combine egg, 1 tablespoon vegetable oil, and milk or beer until well blended. Add flour, sugar, salt, and baking powder; mix until smooth. Drop cheese curds in batter. Using a spoon, turn cheese curds to coat thoroughly.

A few at a time, drop the coated curds into the hot oil; fry approximately 1 minute or until brown and puffed, turning to coat all sides (do not overcook, or the cheese curds will begin to melt and ooze through the coating. Remove from hot oil and drain on paper towels. Allow fried cheese curds to cool a couple of minutes before eating.

by G.O. Shannon on Jul. 26, 2008 at 11:29 PM



by Allie01 on Mar. 9, 2008 at 11:10 PM

I live in lower Michigan but a huge traditional recipe for the upper peninsula is the pasty. I have never actually made them myself but I found a recipe online so I will give you the website.

by peanutsmom323 on Mar. 10, 2008 at 6:51 PM

Here's a link to a beignet recipe:

by craftymommy on Mar. 10, 2008 at 11:05 PM

I was looking for more of my state foods and came across these sites, they might be of interest to you.



You wrote on Mar. 11, 2008 at 9:03 AM

I also found these sites for state recepies - - this site has recepies for every state with the state in the title - this site has the official foods for each state; from deserts to snacks to entrees.



by ChristyIrishEye on Jun. 12, 2008 at 8:49 PM

This is a cool idea.

Here are some websites for Pennsylvania (where I live) that should help you.




by KTbugsmom on Jul. 15, 2008 at 9:22 AM
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