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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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A classic strawberry shortcake recipe made with homemade biscuits, sweetened strawberries, and whipped cream.
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Single-serving portions of macaroni and cheese with a Tex-Mex twist.
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This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.