Having moved a few times across the country, I have come to realize that the diversity in regional cuisine in the US is HUGE. Anyway, Utah is this strange culinary oasis of weird things. So, I wanted to share some fun things about Utah cuisine, and hope that you will share some things about where you are from. I could do South Carolina too, but I'll start with Utah.
Fry sauce: In Utah, we have a concoction called fry sauce. If you ask for it there, you will get it, but the rest of the country does not know what it is! It was invented and used in Artic Circle fast food restuarants and caught on. It is a mixture, mainly, of ketchup and mayonnaise used for dipping fries, of course! Also good on onion rings and corndogs.
Recipe:
Equal parts ketchup and mayonnaise.
http://www.somedudesfrysauce.com/what.html
Funeral potatoes: This is an easy to make potato and cheese casserole that people bring to funerals, weddings, and all sorts of other gatherings.
Recipe:
1/4 cup butter (melted)
1 can Cream of Chicken Soup
1 pint Sour Cream
2 bags shredded hashbrowns Simply potatoes
1/2 cup Green Onion
2 Cups Shredded sharp cheddar cheese
crushed cornflakes, melted butter to coat corn flakes, mixed
Mix Liquids together add cheese and potatoes. Mix. Put in 13x9 casserole dish. Top with cornflakes mixture. Bake @ 350 degrees for 45 minutes.
Jello, especially green:
Utah is the lime jell-o capital of the world. I always skip the jell-o dishes, but they are many and varied containing fruits and cheeses and even grated carrots. :eww:
Utah scones
Scones in Utah are not like scones anywhere else in the country. Scones are fried dough and topped with honey butter. YUM!! Navajo’s used fry bread, Mexicans used sopaipillas, and the early pioneers used fried bread. These are all kind of like scones but not quite.
Utah Scones
1 quart warm buttermilk
2 packages (2 tablespoons) active dry yeast
1/4 cup warm water
2 tablespoons sugar
2 eggs, beaten
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 teaspoons baking powder
1/2 teaspoon baking soda
10 to 11 cups flour
Heat buttermilk; pour into a large mixing bowl. Dissolve yeast in warm water. Add to the buttermilk: sugar, eggs, oil, salt, baking powder, baking soda, dissolved yeast and 6 cups flour. Beat until smooth. Add remaining flour to make a moderately stiff dough. Place in a greased bowl; turn. Cover and allow to rise until doubled in bulk; punch down. Cover and place in refrigerator overnight. Roll out 1/2-inch thick and cut into squares just before frying in hot, deep vegetable oil. Serves 15 to 18; recipe can be halved. Serve with Honey Butter, made by beating 1 cup softened butter with 1 cups honey for 10 minutes, or until fluffy. Adapted from Three Decades of Cooking With Donna Lou Morgan
**EXTRA**
Honey Butter
1 cup (sticks) butter, softened
1 1/4 cups honey
Beat together butter and honey for 10 minutes, until fluffly.
Your turn!
Fry sauce: In Utah, we have a concoction called fry sauce. If you ask for it there, you will get it, but the rest of the country does not know what it is! It was invented and used in Artic Circle fast food restuarants and caught on. It is a mixture, mainly, of ketchup and mayonnaise used for dipping fries, of course! Also good on onion rings and corndogs.
Recipe:
Equal parts ketchup and mayonnaise.
http://www.somedudesfrysauce.com/what.html
Funeral potatoes: This is an easy to make potato and cheese casserole that people bring to funerals, weddings, and all sorts of other gatherings.
Recipe:
1/4 cup butter (melted)
1 can Cream of Chicken Soup
1 pint Sour Cream
2 bags shredded hashbrowns Simply potatoes
1/2 cup Green Onion
2 Cups Shredded sharp cheddar cheese
crushed cornflakes, melted butter to coat corn flakes, mixed
Mix Liquids together add cheese and potatoes. Mix. Put in 13x9 casserole dish. Top with cornflakes mixture. Bake @ 350 degrees for 45 minutes.
Jello, especially green:
Utah is the lime jell-o capital of the world. I always skip the jell-o dishes, but they are many and varied containing fruits and cheeses and even grated carrots. :eww:
Utah scones
Scones in Utah are not like scones anywhere else in the country. Scones are fried dough and topped with honey butter. YUM!! Navajo’s used fry bread, Mexicans used sopaipillas, and the early pioneers used fried bread. These are all kind of like scones but not quite.
Utah Scones
1 quart warm buttermilk
2 packages (2 tablespoons) active dry yeast
1/4 cup warm water
2 tablespoons sugar
2 eggs, beaten
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 teaspoons baking powder
1/2 teaspoon baking soda
10 to 11 cups flour
Heat buttermilk; pour into a large mixing bowl. Dissolve yeast in warm water. Add to the buttermilk: sugar, eggs, oil, salt, baking powder, baking soda, dissolved yeast and 6 cups flour. Beat until smooth. Add remaining flour to make a moderately stiff dough. Place in a greased bowl; turn. Cover and allow to rise until doubled in bulk; punch down. Cover and place in refrigerator overnight. Roll out 1/2-inch thick and cut into squares just before frying in hot, deep vegetable oil. Serves 15 to 18; recipe can be halved. Serve with Honey Butter, made by beating 1 cup softened butter with 1 cups honey for 10 minutes, or until fluffy. Adapted from Three Decades of Cooking With Donna Lou Morgan
**EXTRA**
Honey Butter
1 cup (sticks) butter, softened
1 1/4 cups honey
Beat together butter and honey for 10 minutes, until fluffly.
Your turn!
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