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gregs page

Page history last edited by PBworks 13 years, 1 month ago

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http://www.manataka.org/page1731.html
When English cooking met Native American ingredients, the early settlers began eating cranberries, clam chowder, Indian pudding, pumpkin pie, baked beans and blueberry pandowdy. The English contributions included pastry dough and the technique of steaming, used in preparing Boston brown bread, puddings and other British dishes.
http://www.cinnamonhearts.com/FirstThanx04.htm This is the time of year all Americans become New Englanders. It was in the fall of 1621 that 90 Wampanoag Indians and 52 English settlers shared the food from the season's harvest. Since then, the Thanksgiving season has been celebrated with foods based on the hearty, simple cuisine the pilgrims brought with them and adapted to their new environment
http://www.biblio.com/books/22109067.html  Simon & Schuster, New York: 1986. Softcover. Very good condition. From Zuni Green Chili Stew to Roast Turkey with Oyster-Cornbread Stuffing, these recipes are as delicious today as they were when American Indians first used them. The recipes are divided among the regional Indian cultures they belong to: the Gardeneres and Gatherers of the Southwest, the Fisherman of the Pacific Northwest, the Wandering Hunters of the Plains, the Planters of the South, and the Woodsmen of the East. Includes an Index.
http://www.ecampus.com/book/1585740101 The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni green chili stew and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice, The Art of American Indian Cooking presents some of the best-loved dishes our continent has to impart
 http://query.nytimes.com/gst/abstract.html?res=9B00E6D91631E033A25752C2A9649C94639ED7CF  People who live in the largo cities and towns of the East and who are not familiar with the habits of woodsmen can scarcely credit the stories told of the hardships and dangers encountered in setting out logs. There are greater dangers and hardships encounterod in the woods of Northern Maine and Canada than upon the ocean, even in the Winter

they  only ate one meal a day. they were thankful of any land givin to them. they ere blessed with good water.

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