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The melting pot of cultures around Lake Michigan comes to your home table with the Heritage Cookbook.
Braised Red Cabbage with Apples
This recipe was adapted by Jane Dunne from "The Cooking of Germany," published by Time-Life Books, 1969.
Source: Jane Dunne, Lake Magazine
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REGIONAL INGREDIENTS
29 listings found
Showing listings 1 to 10
Ice Wine Truffles
Source: Chateau Chantal, Traverse City, Mich.
Corn Soup for Ghost Supper
Source: Grand Traverse Band of Ottawa and Chippewa Indians
Johnny Cake
Source: Grand Traverse Band of Ottawa and Chippewa Indians
Venison Mincemeat (for Pie)
Source: Grand Traverse Band Of Ottawa and Chippewa Indians
Yorkshire Curd Tarts
Source: Sallie Cwik, The Park House bed and breakfast inn, Saugatuck, Mich.
Summertime Punch
Source: Dune Ridge Winery, Porter, Ind.
Comfort-Me Apple Pie with Basil and Mint
Source: Brenda Shapiro, of Chicago and Lakeside, Mich.
Raw Cranberry Relish
Source: Sylvia Randolph, Saugatuck, Mich.
Herb Roasted Chicken
Source: Susan Bamesberger of Northwest Indiana
Whitefish Soup
Source: Pattie Kulpa, Susie-Q-Fish Market, Two Rivers, Wis.
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Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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