Native squash was baked and candied, and Gulf shrimp were used in bisques and jambalayas...
The culinary influence of the early French settlers was more prevalent along the Gulf Coast, where the fish and seafood dishes continue to have a strong French accent... To make a fried pie, a small amoung of filling was heapted on a round piece of rolled-out pie dough.
With the exception of the bitter gall bladder, all the meat was eaten, usually boiled or raw.
Raw blubber was often enjoyed mixed in with meat or berries, while blood soup and dried intestines were favored as snacks.
Fillings for these delicate half-moon pastries were usually fruit...peaches or peach butter." ---Taste of the States: A Food History of America, Hilde Gabriel Lee [Howell Press: Charlotteseville VA] 1992 (p.
103-4) "Official" state foods are enacted by the legislature. White corn meal 1 tablespoon butter 1 scant teaspoon soda 1 teaspoon salt Beat the eggs very light, and mix alternately with them the buttermilk and the corn meal; add salt and the butter, which has been melted, and beat well.
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Recheck until pick comes out clean.] "Cheese Straws 2 cups grated cheese 2 cups sifted flour 1 teaspoon salt 1 heaping tablespoon butter 1/4 teaspoon red pepper make into stiff dough with ice-cold sweet mik and water mixed.Away from the coast, southern cooking with fried chicken, green beans, yellow squash, okra, and biscuits became the staple food. Then the pastry was closed in the shape of a half moon, sealed at the edges, and fried in deep fat.The pies were dusted with powdered sugar and eaten hot. I m playful, fun, give an unforgettable experience! If your for an massage with a great girl you hit the jackpot !