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By Cocks C.

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HISTORY COOKBOOK 6. Add the creamed mixture to the dry ingredients and stir together just until the ingredients are well moistened. 7. With the rubber spatula, fold in the raisins and pecans. 8. Pour the batter into the greased baking pan. 9. Bake for 1 hour, or until the bread is firm and deep golden brown. Using oven mitts, remove the bread from the oven. 10. Let the bread cool on the wire rack for 20 minutes. Turn the pan over onto the wire rack and shake gently to remove the bread. THE FIRST THANKSGIVING ● ● ● 19 Cornmeal Blueberry Mush, or Sautauthig (Sawf-taw-teeg) ● ● ● ● Time 15 minutes Tools dry and liquid measuring cups colander measuring spoons 3-quart saucepan and lid wooden spoon wire whip small bowl Makes 9 1⁄2-cup servings ● ● ● ● This recipe was a favorite dish of the Native Americans of the Northeast.

Place half the bread cubes in the baking pan. 4. Using the colander, drain the liquid from the pineapple. Spoon the pineapple over the bread cubes in the pan. 5. Place the remaining bread cubes on top of the pineapple, and sprinkle the raisins on top of the bread cubes. 6. Place the pecans into the plastic bag and zip it closed, pushing all the air out of the bag. Using a back and forth motion, roll the rolling pin over the pecans until they are crushed. Sprinkle the pecans over the raisins. ● ● ● ● Time 35 minutes to prepare plus 35 to 40 minutes to bake Tools 9-inch square baking pan cutting board paring knife colander wooden spoon dry and liquid measuring cups measuring spoons zipper-lock plastic bag rolling pin egg separator medium bowl wire whip hand-held electric mixer microwave dish oven mitts Makes 12 servings 7.

A beignet is a square doughnut or fritter that is covered with powered sugar. S. HISTORY COOKBOOK ● ● ● ● Shrimp and Ham Jambalaya Jambalaya is a dish that the early Spanish contributed to New Orleans cooking. The name of this dish comes from the Spanish word for ham. The ingredients in jambalaya vary, but always include pork (ham or bacon) and shrimp. It often includes crawfish, too. Ingredients 2 stalks celery 1 6-ounce can tomato paste 1 medium onion 1 1 clove garlic 1 teaspoon Worcestershire sauce 1 ⁄4 pound cooked ham or Canadian bacon ⁄3 cup water 1⁄ 2 teaspoon salt 2 tablespoons margarine 1 cup cooked rice 1⁄ 8 1 pound frozen shrimp, thawed teaspoon cayenne pepper 1 16-ounce can crushed tomatoes, undrained ● ● ● ● Time 15 minutes to prepare plus 25 minutes to cook Tools dry and liquid measuring cups measuring spoons cutting board paring knife large pot or Dutch oven and lid wooden spoon Makes 6 servings Steps 1.

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