Great american/4 recipes

A flavorful and healthy whole grain side dish. Goes great with Balsamic Chicken with Mushrooms.

Great for picnic or potluck.

This recipe originated in Cindy's Diner in Fort Wayne, IN, USA

Spicing up oatmeal in a healthy way. Cinnamon, cardamom, and ginger all have anti-viral properties, so if you are fighting off a cold in the winter (or any time of the year), this is a great recipe to try. For a little variety, you can make this exact recipe with quinoa, bulgar wheat, or amaranth.

These delicious and melted in your mouth cookies don't last long.

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Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cut-outs of ducks arranged flat on the top.

They are great for appetizer when you have guests to come over.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.