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Thursday, June 19, 2014

Regional Food Rocks

 One of the nice things about traveling cross-country is that I get to try a lot of regional foods and I have a feeling that I have not even scratched the surface yet!

From the Deep South, we get such offerings as Boiled Peanuts and Conch Chowder, from the Far West, we get Shave Ice & Date Shakes, from the Great Lakes region, Deep Fried Cheese Curds and Kringle and from the Mid-Atlantic States, the obvious (if you know me) Cheesesteaks, Scrapple and Soft Shell Crabs.

The Midwest has its Cincinnati Chili and Gooey Butter Cake, from New England we get Lobster Rolls and Boston Cream Pie, from the Pacific Northwest, you can find Smelt and Northwest Apple Candy.

From the Southeast? You should know of Shrimp & Grits and Coca-Cola Cake. If you have been in the Southwest, how about Green Chili Cheeseburgers and Pork Adobo Tacos? From the Bayou? How many varieties of Gumbo and Jambalaya have you had?

And this is just a few. Every area of the country has developed it’s own cuisine and recipes, some of which you can find in other regions, some you cannot. Some have tried to duplicate them, but most of the time, it just ain’t the same!

So, what are your favorite regional recipes? Give away time!! Email us your favorite regional recipe and we will give away a “WaWa’ gift box, (How’s that for regional?) complete with a 50th Anniversary WaWa T-Shirt and Buttons!
Want to check out more regional recipes? Our ‘Website of the Week is from and and can give you many regional recipes to play with!  (

Our 'Recipe of The Week' is from that same site, Hot Brown Sandwiches, from Kentucky!

Hot Brown Sandwich

Yields: 4 servings


6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly-grated
Parmesan Cheese (Parmigiano-Reggiano)
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar
diced pimientos, drained
8 bacon slices, fried crisp


In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.
For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler, approximately 4 to 5 minutes or until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Makes 4 servings of two open-faced sandwiches each.

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