The Culinary Historians of Ann Arbor (CHAA) held their winter theme meal on November 24. The theme was foods from states along the Mississippi River. As we have done many times before, members contribute one or more dishes that follow the theme. We present our dishes and a bit of history or background about what we cooked and how we made our choices and then we eat!
Here are pictures of a number of the very interesting selections of dishes that came from the whole length of the river from Minneapolis to New Orleans --
Wild rice with several types of mushrooms from the cookbook of the Sioux Chef.
The Native Americans of Minnesota gather wild rice from canoes in the north of the state.
|Wild rice with hazel nuts -- another of the several wild rice|
dishes on the menu.
|Wild Rice and chicken salad.|
|Iowa ham balls.|
|My friend Sherry with a Mississippi cookbook, one of several that she consulted. And my friend Randy,|
editor of the CHAA newsletter, taking notes on what everyone said. He will correct me if I got any of this wrong!
|Louisiana beef stew.|
|Kentucky corn pudding.|
|Cajun cornbread with ham, cheese, scallions and jalapeno.|
|Bread pudding -- whiskey sauce was in a separate dish.|
|Minnesota Best Bars: the classic, made with sweetened condensed milk!|
- Favorite Tuna Hot Dish
- Hazelnut Wild Rice & Passion Fruit Foam Salad
- Wild Rice Pilaf with Wild Mushrooms, etc.
- Wild Rice and Chicken Salad
- Amaranth Bites from the Sioux Chef
- Very Good Bars
- Karl Ratzsch’s Burgundy Red Cabbage from Wisconsin
- Ham Balls appetizer, Iowa
- Blue Cheese Spaghetti, Illinois
- Sauerbraten from The Joy of Cooking, St. Louis, Mo.
- Rice Salad, Arkansas
- Corn Pudding, Kentucky
- Southern Style Green Beans
- Cajun Cornbread, Louisiana
- Jambalaya with Sausage, Shrimp, & Ham, Louisiana
- Louisiana Beef Stew
- Shrimp Dip with Crackers & Chips, Louisiana
- Roselawn Plantation Punch, Louisiana
- Bread Pudding with whiskey sauce, Louisiana
- Pecan Pie
This post and photos © 2019 by mae sander.