Traditional Recipes of New EnglandBy: Samantha Dubey

Everybody has a favorite food, and foods have recipes. Every town has foods that are common. Here are

some of my favorite recipes.

QUESTIONSQUESTIONS

What are some of What are some of my favorite foods? my favorite foods? Chocolate chip Chocolate chip

cookiescookies

&&My moms Pineapple My moms Pineapple

ChickenChicken

Traditional RecipesTraditional Recipes

Northern New EnglandNorthern New England Maple Syrup Bread Maple Syrup Bread

In March the sap is flowing. Take advantage of our liquid In March the sap is flowing. Take advantage of our liquid gold by making this delicious Maple Syrup Bread. You'll love the crusty gold by making this delicious Maple Syrup Bread. You'll love the crusty maple sugar topping!maple sugar topping!

Makes 1 loafMakes 1 loaf

1/3 cup maple syrup1/3 cup maple syrup2/3 cup warm water2/3 cup warm water2 tablespoons dry milk2 tablespoons dry milk1 tablespoon butter, melted1 tablespoon butter, melted2 teaspoon active dry yeast2 teaspoon active dry yeast1/2 teaspoon salt1/2 teaspoon salt1 cup all-purpose flour1 cup all-purpose flour3/4 cups of whole wheat flour3/4 cups of whole wheat flour

Crust topping 1-2 tablespoons maple sugar, or light brown sugarCrust topping 1-2 tablespoons maple sugar, or light brown sugarwater place maple syrup and warm water in a medium mixing bowl. Add water place maple syrup and warm water in a medium mixing bowl. Add dry milk, butter, yeast, and salt. Stir until dissolved. Mix in flours, a half dry milk, butter, yeast, and salt. Stir until dissolved. Mix in flours, a half cup at a time. Turn dough out onto floured board and knead for about 5 cup at a time. Turn dough out onto floured board and knead for about 5 minutes. If the dough is too sticky, add more white flour one tablespoon at minutes. If the dough is too sticky, add more white flour one tablespoon at a time. Grease medium bowl. Put dough in bowl and turn so that the a time. Grease medium bowl. Put dough in bowl and turn so that the dough is greased on the top. Cover and let rise in warm place for about dough is greased on the top. Cover and let rise in warm place for about 45 minutes or until double in size. Punch down dough. Turn out onto 45 minutes or until double in size. Punch down dough. Turn out onto floured board and knead for 3 minutes. Shape dough into loaf. Grease floured board and knead for 3 minutes. Shape dough into loaf. Grease loaf pan. Put loaf in pan, cover with clean cloth and allow to rise for about loaf pan. Put loaf in pan, cover with clean cloth and allow to rise for about 30 minutes or until double in size. Brush the top of the loaf with water and 30 minutes or until double in size. Brush the top of the loaf with water and sprinkle granulated maple sugar or light brown sugar on top.sprinkle granulated maple sugar or light brown sugar on top.

Bake at 350 degrees F for 30 minutes or until golden brown.Bake at 350 degrees F for 30 minutes or until golden brown.Remove loaf from pan and let cool to warm on rack.Remove loaf from pan and let cool to warm on rack.

Taste: Taste: sweet, crunchy yet moistsweet, crunchy yet moist

New England Clam ChowderNew England Clam Chowder

• IngredientsIngredients• 4 slices bacon, diced 4 slices bacon, diced • 1 1/2 cups chopped onion 1 1/2 cups chopped onion • 1 1/2 cups water 1 1/2 cups water • 4 cups peeled and cubed potatoes 4 cups peeled and cubed potatoes • 1 1/2 teaspoons salt 1 1/2 teaspoons salt • ground black pepper to taste ground black pepper to taste • 3 cups half-and-half 3 cups half-and-half • 3 tablespoons butter 3 tablespoons butter • 2 (10 ounce) cans minced clams2 (10 ounce) cans minced clams• Place diced bacon in large stock pot over medium-Place diced bacon in large stock pot over medium-

high heat. Cook until almost crisp; add onions, and high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork uncovered for 15 minutes, or until potatoes are fork tender. tender.

• Pour in half-and-half, and add butter. Drain clams, Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.heated through. Do not allow to boil.

• Taste: Taste: creamy, maybe salty, creamy, maybe salty, depends on who makes it depends on who makes it