Taste of Home - Recipes Across America: 735 of the Best Recipes from Across the Nation

A TASTE OF HOME/READERS DIGEST BOOK 2013 Reiman Media Group, Inc. 5400 S. 60th St., Greendale WI 53129 All rights reserved. Taste of Home and Readers Digest are registered trademarks of The Readers Digest Association, Inc. EDITORIAL Editor-in-Chief: Catherine Cassidy Creative Director: Howard Greenberg Editorial Operations Director: Kerri Balliet Managing Editor, Print and Digital Books: Mark Hagen Associate Creative Director: Edwin Robles Jr. Editors: Janet Briggs, Michelle Rozumalski Associate Editor: Ellie Martin Cliffe Contributing Art Director: Jessie Sharon Layout Designer: Catherine Fletcher Contributing Layout Designer: Holly Patch Editorial Production Manager: Dena Ahlers Copy Chief: Deb Warlaumont Mulvey Copy Editors: Mary C.

Hanson, Alysse Gear Content Operations Manager: Colleen King Executive Assistant: Marie Brannon Chief Food Editor: Karen Berner Food Editors: James Schend; Peggy Woodward, RD Associate Food Editor: Krista Lanphier Associate Editor/Food Content: Annie Rundle Recipe Editors: Mary King; Jenni Sharp, RD; Irene Yeh Test Kitchen and Food Styling Manager: Sarah Thompson Test Kitchen Cooks: Alicia Rooker, RD (lead); Holly Johnson; Jimmy Cababa Prep Cooks: Matthew Hass (lead); Nicole Spohrleder, Lauren Knoelke Food Stylists: Kathryn Conrad (senior), Shannon Roum, Leah Rekau Photographers: Dan Roberts, Jim Wieland Photographer/Set Stylist: Grace Natoli Sheldon Set Styling Manager: Stephanie Marchese Set Stylists: Melissa Haberman, Dee Dee Jacq BUSINESS Vice President, Publisher: Jan Studin, General Manager, Taste of Home Cooking Schools: Erin Puariea Vice President, Brand Marketing: Jennifer Smith Vice President, Circulation and Continuity Marketing: Dave Fiegel READERS DIGEST NORTH AMERICA Vice President, Business Development: Jonathan Bigham President, Books and Home Entertaining: Harold Clarke Chief Financial Officer: Howard Halligan VP, General Manager, Readers Digest Media: Marilynn Jacobs Chief Marketing Officer: Renee Jordan Vice President, Chief Sales Officer: Mark Josephson Vice President, General Manager, Milwaukee: Frank Quigley Vice President, Chief Content Officer: Liz Vaccariello THE READERS DIGEST ASSOCIATION, INC. President and Chief Executive Officer: Robert E. Guth For other Taste of Home books and products, visit us at tasteofhome.com. For more Readers Digest products and information, visit rd.com (in the United States) or see rd.ca (in Canada). International Standard Book Number (ePub): 978-1-61765-261-5 Pictured on front cover (clockwise from left): . Contents As American as Apple Pie Weve all heard those words and have probably enjoyed juicy slices of that delectable dessert, but apple pie is just the tip of the American culinary iceberg.

Whether sinking your teeth into crispy , you simply cant beat the comfort of iconic American foods. Now, its easier than ever to relish the flavors of our country with Taste of Home Recipes Across America. This keepsake collection is packed with more than 730 recipesdishes shared by family cooks in all 50 states! Youll take an armchair tour of the country with all-time classics such as . Americas home cooks have always been clever. They borrowed their mothers recipes, substituted a few local ingredients and created tasty dishes that became ingrained in the local culture. The five regions (Northeast, South, Midwest, Southwest and West) showcased in Recipes Across America offer a delectable variety of foods from each area. Youll find everything from quick supper ideas toimpressive dessertseach of which left a delicious mark on its part of the USA! In addition, this more-than-a-cookbook treasury is also peppered with hundreds of food facts, culinary trivia and snapshots of popular landmarks and food festivals throughout the country.

With Recipes Across America its a snap to savor all the tastes the USA has to offer without ever leaving your home! Northeast Get ready for a tour of flavor! From Maine lobsters to New Jersey hot dogs, the Northeast offers a wealth of tastes that will satisfy everyone in your home. Enjoy blue crab from Maryland, pizza from New York and all of the blueberry and cranberry delights this region has to offer. Whether you like to sink your teeth into a sub sandwich or treat friends to a clambake, the foods in this part of the country offer a little something for everyone! Spicy Slow-Cooked Portuguese Cacoila Youre probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. MICHELE MERLINO EXETER, RHODE ISLAND PREP: 20 MIN. COOK: 6 HOURS MAKES: 12 SERVINGS 4 pounds boneless pork shoulder butt roast, cut into 2-inch pieces 1 cups dry red wine or reduced-sodium chicken broth 4 garlic cloves, minced 4 bay leaves 1 tablespoon salt 1 tablespoon paprika 2 to 3 teaspoons crushed red pepper flakes 1 teaspoon ground cinnamon 1 large onion, chopped cup water 12 bolillos or hoagie buns, split, optional Place pork in a large resealable bag; add wine, garlic and seasonings. COOK: 6 HOURS MAKES: 12 SERVINGS 4 pounds boneless pork shoulder butt roast, cut into 2-inch pieces 1 cups dry red wine or reduced-sodium chicken broth 4 garlic cloves, minced 4 bay leaves 1 tablespoon salt 1 tablespoon paprika 2 to 3 teaspoons crushed red pepper flakes 1 teaspoon ground cinnamon 1 large onion, chopped cup water 12 bolillos or hoagie buns, split, optional Place pork in a large resealable bag; add wine, garlic and seasonings.

Seal bag and turn to coat. Refrigerate overnight. Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. Skim fat.

Remove bay leaves. Shred meat with two forks. If desired, serve with a slotted spoon on bolillos. dishing about food The Portuguese-American Club holds its annual Feast of the Holy Ghost on Marthas Vineyard on the third weekend in July. A local custom since 1942, it honors the original celebration started by Portugals Queen Isabel in the 13th century. The event features traditional dances, music and food.

Cacoila is a popular mainstay at the festival. MARTHAS VINEYARD, MA The Gay Head, or Aquinnah, Lighthouse shines in the fog. Coquilles St. Jacques Buttery scallops in rich, creamy sauce would be tough to sharebut if you must share, just double the recipe. BETSY ESLEY LAKE ALFRED, FLORIDA PREP/TOTAL TIME: 30 MIN. MAKES: 1 SERVING 6 ounces bay scallops 3 tablespoons white wine or chicken broth 2 teaspoons butter teaspoon dried minced onion 1 teaspoons all-purpose flour cup heavy whipping cream 3 tablespoons shredded cheddar cheese TOPPING 4 teaspoons dry bread crumbs 1 teaspoon butter, melted Paprika In a small skillet, combine scallops, wine, butter and onion.