Find below more CAJUN AND CREOLE RECIPES, contributed by the people of Louisiana, and featuring dishes such as Real Cajun Jambalaya and Crab Meat Alma:

http://www.louisianacajun.com/recipelist.asp

     Click below for the forum where Louisianans ask each other for recipes and argue about the ones contributed:

http://www.louisianacajun.com/msg/
louisiana-cajun-forum-messages.asp?fid=203

NEW ORLEANS HOME COOKING

     The main part of the site is a glitzy New Orleans tourist come-on, because, yes, the tourist part of New Orleans survived Katrina just fine, as did the wealthy sections of town. It was the home neighborhoods that suffered and continue to suffer.

     And, you know, the funny thing is that the recipe page isn’t listed anywhere on the main site. You have to know it’s there. Because the recipes are New Orleans home cooking, not the expensive, glitzy food they want to feed the tourists. Find the home cooking here:

http://www.experienceneworleans.com/recipes.html

     If you are a New Orleans native living in exile, try this page:

http://www.experienceneworleans.com/guestbook/

AMERICAN REGIONAL FOOD

     NEW ENGLAND is the home of the oldest American recipes, some dating back centuries before the Mayflower arrived. For example, settlers learned to make New England baked beans from the Native Americans. The original dish used maple syrup for sweetening and bear fat instead of salt pork. Succotash and Rhode Island johnnycake, called hoe cake in the South, were also learned from the Native Americans. For more recent recipes, try this New England “cookbook,” specializing in seafood recipes:

http://www.newenglandcooking.com/cookbook/

     PENNSYLVANIA DUTCH food was created to satisfy hard-working men, such as the Amish farmer who was once given a souffle for dinner. The souffle was, he said, “about as satisfying as running around the barn in the moonlight with your mouth open.” That criticism cannot be made of these recipes:

http://teriskitchen.com/padutch.html

     The Berks County recipes below include the wonderful sour cream raisin pie, which lifts ordinary raisin pie to heavenly levels.

http://www.berksweb.com/pam/

     MARYLAND food. I’ve lived in Virginia only a few minutes’ drive from Maryland for the past thirty years, and the difference between the two states continues to bemuse me. Both border on the Chesapeake Bay. Seafood restaurants abound in Maryland, and Marylanders take pride in their local ones. Most Marylanders know of a little local crab house, with tables covered in newspaper, where, in season, steamed blue crabs are dumped before you by the bushel and the customers have a raucous good time eating them.

     Next door in Virginia we also have the Chesapeake Bay but NO crab houses. I don’t know of a single place in the Virginia suburbs where you can buy steamed crabs as takeout, nor do I know of any places that specialize in seafood except the Red Lobster national chain. One summer we did find a place that sold steamed crabs, and Bill and I had a series of crab feeds in our back yard, but then it went out of business. No doubt because not enough Virginians were interested in fresh-cooked crabs.

     So enjoy Maryland’s take on food from the Chesapeake Bay. Those people get good food and DESERVE it.

http://www.marylanddelivered.com/linksrecipes.htm

     MIDWESTERN FOOD. The American Midwest was settled in large part by Middle Europeans and Scandinavians – people like me with blond hair and good appetites. The following recipes have the hearty ethnic mix of midwestern food:

http://www.midwestliving.com/mwl/story.jhtml?storyid=/
templatedata/mwl/story/data/dans_favorite_recipes.xml

http://recipes.howstuffworks.com/midwestern-recipes.htm

     NEW MEXICO RECIPES. The forum below prides itself on contributing genuine New Mexico recipes with origins deep in the past. They are special.

http://www.city-data.com/forum/new-mexico/3926-new-mexican-recipes.html

     And you’ll find below another collection of authentic New Mexico recipes:

http://www.vivanewmexico.com/food.recipes.cocinas.html

     CHEF RICK’S LOW COUNTRY COOKING. The “Low Country,” on South Carolina’s seacoast, specializes in seafood. Its Gullah cooking, by former slaves, has roots in Africa. Low Country cooking includes dishes such as She Crab Soup and St. Simon’s Island Shrimp Bog.

http://www.chefrick.com/html/lowcountry.html

     GEORGIA PECANS. Pecan trees grow all over the South, and these recipes go from appetizers (Cherry Pecan Brie), and entrees (Pecan Crusted Rack of Lamb), to desserts (Carol’s Fudge Pecan Pie). And let me remind you that food authorities now urge us to eat a handful of nuts each day for our health. I do not do this, never having figured out how to stop at just one handful.

http://www.georgiapecans.org/newrecipes/recipes-a.htm

     TEXAS COOKING. What you find on the page below are food bloggers. Click on the item that sounds most interesting to you.

http://www.texascooking.com/

     I clicked on Elvis’s Favorites. The first one is his mother’s Fried Peanut Butter And Banana Sandwich. Good grief. No wonder he got so huge. The Barbecue Pork Pizza has possibilities, but I’m not sure about the combination of Texas barbecue and cheddar cheese, let alone the Mozzarella. I suspect Elvis was not one to go for the subtleties of exquisite gourmet dining.

THE RECIPE LADIES

     The RECIPE LADIES’ site has been around for years collecting recipes for the kind of good American food that doesn’t fit into any particular region. It’s the kind of food on which I was brought up, and, if you’re an American, you probably were too.

     RECIPE LADIES is a personal site, with none of the cold glitz of the larger sites. One of the Recipe Ladies is a home economist, and the site has a section where you can “Ask a Home Economist.” I also liked the Family Heirloom section, with a photo of each family member who contributed, and the Animal Crackers section, for the parents of young children.

http://www.recipeladies.com/