It has been a long time since the girls have made any recipes to go along with their United States Geography Study this year. We got off to a great start in the fall, making Delaware Peach Crumble, Pennsylvania Hershey’s Chocolate Breakfast Cake, and a New Jersey and Georgia inspired lunch, but then I hit my third trimester and due to a number of extra pregnancy challenges the first things to go were the weekly State-by-State Baking with the girls and all the fun Little Saints Pre-school Activities for Snuggles. The girls continued studying the various States (in the order they joined the Union) and I promised them that after the baby was a couple months old we would go back and review each state and catch up on their baking.
Well, our little Bud will be 3 months old next week (on the feast of St. Joseph), everyone is starting to recover from the flu, and summer will be here in no time. Sooo, if we hope to finish at least half the States this year, we had better get busy. The girls agreed, and were more than excited! 🙂
We started with a recipe for Connecticut today, along with a couple for Massachusetts (I’ll post about those next), and hope to make quite a few more this coming week, before their Daddy leaves for training next weekend. I guess we will see how it goes!
Inspired by The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States the girls decided to make Hamburgers:
“The hamburger was probably first made and sold in New Haven in 1900. The owner of Louis’ Lunch made hamburgers from the trimmings of steak used in steak sandwiches. He served the hamburgers on a plate with onions and home fries. When a customer was in a rush, he asked the owner to put the hamburger between two pieces of bread so he could get going. Even in 1900 there was a need for fast food!”
a lovely little fellow.
He sings a pretty tune,
musical and mellow.”
And with the state bird being the American Robin… we had to go with a “Red Robin” inspired burger, right?!? We used the following recipe for Teriyaki Burgers from Bless Us O Lord. (Thank you Barbara!) Everyone LOVED the burgers and we will definitely be making them again!
8 – 1/3 pound frozen hamburger patties
1-3/4 c. water
1 c. soy sauce
1 c. light brown sugar
1/2 t. onion powder (we substituted 1/2 tbs. onion flakes)
1/2 t. garlic powder
8 canned pineapple slices
8 slices cheddar cheese
8 sesame seed hamburger buns
8 tomato slices
8 iceberg lettuce leaves
Begin by preparing the marinade and defrosting the hamburger patties.
Combine all marinade ingredients in a small saucepan over medium-high heat; bring to a boil, then reduce heat and simmer 10 minutes, or until sauce thickens. Cover and refrigerate at least 30 minutes.
Place burgers in a baking dish or a large storage container. Baste with marinade; flip and baste the other side (be sure to reserve some marinade for the pineapple slices). Cover container and refrigerate 4-12 hours. Place pineapple slices in a separate container with the remaining marinade, cover and chill.
(Ask Daddy to…) Preheat grill to medium heat. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to grill and cook until the grill marks show, turning once. About 1 minute before the burgers are done, place a slice of cheese on top of each patty to melt.
Spread mayonnaise on the top and bottom of each bun.
Place hamburger patty on bottom bun and top with a tomato slice and a grilled pineapple slice on each. Cover with a lettuce leaf and place top bun on sandwich.
United States Coloring Book (Dover)
State Birds and Flowers Coloring Book (Dover)
The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States
Other Posts of Interest: