1. A. Chow-chow, a popular condiment in Southern cooking (especially on sandwiches and alongside meat dishes), also shows up in New England cuisine, where it’s paired with codfish.
2. C. According to Gourmet magazine, Americans consume upwards of 9 billion chickens per year.
3. C. Theodora Smafield took home $50,000 for her No-Knead Water- Rising Twists in the first Pillsbury Bake-Off (then called the Grand National Recipe and Baking Contest), in 1949.
4. California, Washington, New York, Oregon. According to the U.S. Department of Commerce, California accounts for 90 percent of all American wine. The United States ranks fourth, behind France, Italy and Spain, in worldwide wine production.
5. A. Although June Christy was the first to record the song, who could forget Shore singing, “Shoo Fly Pie and Apple Pandowdy/ Makes my eyes light up, makes my stomach say Howdy!”? The song was used in a 2001 Lexus commercial.
6. A. Julia Child (nee McWilliams), although she became famous cooking French food on Boston’s WGBH television station, was a 6-foot-2 California girl.
7. 1. B. (Philly=cheese steak)
2. A. (New Orleans=muffuletta)
3. C. (Omaha=Reuben)
8. B. The menu for John and Jacqueline Kennedy’s first state dinner (given in honor of the president of Tunisia), on May 3, 1961, featured a spring menu of medallions of cold salmon, roast lamb with spring vegetables, mixed salad greens with brie cheese, molded strawberry and vanilla ice cream, and assorted petits fours.
9. B. Delmonico’s restaurant, which first opened in the 1820s, was popular with politicos and mob bosses alike throughout the 19th century.
10. C. The best-selling edition of “The Joy of Cooking” is the 1975 version.
11. C. Harvey House lunches cost 75 cents in 1927.
12. True. In 1982, a Denver Post reader called then-food editor Helen Dollaghan demanding a new oven after hers exploded while baking a Post recipe for Apricot Brandy Chicken. She had added extra brandy and covered the chicken with foil, creating a time bomb. We still get occasional calls about this story.
13. B. “The Jungle” led to the 1906 Meat Inspection Act.
14. False. The first Celestial Seasonings production facility was not in Mo Siegel’s home; it was in Michael Dominick’s barn, also in Boulder.
15. True. V.G. Burgers founder Tim Gargiulo prides himself on his no-waste, wind-powered shop, where everything from the cups made from corn and the sugar- cane hamburger boxes can be either recycled or composted.
16. True. In Randolph B. Marcy’s 1859 “A Handbook for Overland Expeditions,” the Army captain writes: “The desiccated vegetables used in our army have been prepared by Chollet and Co., 46 Rue Richer, Paris.”
17. C. “American Cookery” by Amelia Simmons, 1796
18. B. Thousand Island salad dressing is named after the area encompassing Clayton, N.Y. It was created by Sophia LaLonde for actress May Irwin.
19. True. The term “Twinkie Defense” was coined after Dan White claimed high sugar intake contributed to his depression and left him incapable of stopping himself from assassinating Mayor George Moscone and supervisor Harvey Milk. The judge bought his defense, and the charges were lessened to manslaughter.
20. False. The first McDonald’s was founded in San Bernardino, Calif., by brothers Dick and Mac McDonald. Ray Kroc eventually bought out the brothers and is credited with expanding the franchise into a national, then global, brand.
RECIPES
Herb Cheese-Stuffed Garlic Burger
The widespread availability of herb-flavored cream cheeses makes this burger a snap. You can vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a brie encased in herbs. The only essential thing when stuffing a burger with cheese is to make sure that the edges are sealed well, to keep the cheese from leaking during cooking. From “Mastering the Grill,” makes 6 servings.
Ingredients
2 pounds ground beef chuck, 85 percent lean
2 tablespoons chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons herbed garlic cream cheese such as Boursin
Oil for coating grill grate
6 hamburger buns, split
Directions
Gas: Direct heat, medium-high (425 to 450 degrees). Charcoal: Direct heat, light ash. Grate on lowest setting. Wood: Direct heat, light ash. Grate set 2 inches above fire.
Heat grill. Using your hands, mix beef, garlic, salt and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2-inch thick.
Put a portion (about 1 1/2 teaspoons) of cheese in the center of each of six patties; top with remaining patties and press together, taking care to seal the edges well. Refrigerate until grill is ready.
Brush grill grate and coat it with oil. Put burgers on grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 degrees, slightly pink). Add a minute per side for well-done (160 degrees).
To toast buns, put them cut sides down directly over the fire for the last minute of cooking.
If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
Wine ideas : Burgers are malleable when it comes to pairing with wine – they do well as with light, bright reds as with brooding burgundies. For summer sipping, however, go for the former, and put a slight chill on it (the bright flavors will play up the herbs and cheese as well): Beaujolais, light styles of zinfandel or a simple Rhône red will do (and all can be had for $15 or less). -Tara Q. Thomas
Stuffed Hot Dogs
You will need large hot dogs (knockwurst or foot-longs, take your choice) to hold all of the filling in this recipe. “The works” means anything and everything you like on a hot dog, so if there’s something that works for you that we haven’t included, bring it on; you can’t mess it up. Whatever you do, the results will be over-the-top. One word of warning: Don’t wrap the bacon too tightly, or it will break when the hot dogs swell during cooking. From “Mastering the Grill,” makes 6 servings.
Ingredients
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed and coarsely chopped
4 large hot dogs such as knockwurst
1/2 ounce cheddar cheese, cut into 4 small sticks
4 slices bacon
Oil for coating grill screen
4 long hot-dog buns or small sub rolls, split
Directions
Gas: Direct heat, medium-high (425 to 450 degrees). Charcoal: Direct heat, light ash. Grate on lowest setting. Wood: Direct heat, light ash. Grate set 2 inches above the fire.
Heat the grill.
Mix mustard, ketchup and sauerkraut in a small bowl.
Slit hot dogs lengthwise, forming a deep pocket end to end in each one. Fill pockets halfway with the sauerkraut mixture. Put a stick of cheese in center of each and top with remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
Put grill screen on grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
To toast the buns, put them cut sides down directly over the fire for the last minute of cooking. Serve hot dogs on the buns.
Wine ideas : How to handle a beast like this super-stuffed dog? Either beat it into submission with a heavy-duty red (think zinfandel, like Dashe’s spicy, jammy zins or Ridge’s chocolatey Paso Robles bottling, both running $20 to $30), or go for relief in the form of a bright, zingy white such as a grassy New Zealand sauvignon blanc. Try Brancott and Mount Riley for $15 or less.-Tara Q. Thomas
Red, White and Blue Parfait
Adapted from a post on , this recipe would also be good with granola, shortbread cookies, vanilla wafers or butter cookies in place of the pecan sandies. Serves 4.
Ingredients
8 ounces fresh strawberries (for about 1 cup chopped)
1/4 cup sugar
4 ounces store-bought pecan sandies (about 8 cookies, for 1 cup crumbs)
1/2 cup Cool Whip Lite or whipped cream
1/2 cup low-fat vanilla yogurt
8 ounces (about 1 cup) fresh blueberries
4 teaspoons Cool Whip Lite or sweetened whipped cream
Directions
Cap strawberries, cut into bite-size pieces and place them in small mixing bowl. Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
In small bowl or 2-cup measure, stir together 1/2 cup whipped topping and yogurt until well blended. Set aside.
Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup). Spoon strawberry mixture evenly over crumbs. Spoon yogurt mixture evenly over strawberries. Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours. Just before serving, dollop 1 teaspoon whipped topping on top of each dish as a garnish.
Muffuletta Sandwich
You can make the olive mixture ahead of time and keep it in the fridge for use as a sandwich spread with any cold sandwich recipe. From Busy Cooks at, makes 6 sandwiches.
Ingredients
1/2 cup chopped green olives
1/2 cup chopped black olives
1/3 cup chopped kalamata olives
1/4 cup chopped red bell pepper
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
1/4 teaspoon pepper
6 hoagie buns, split
1 pound thin-sliced cooked ham
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese
3 tomatoes, sliced
Directions
Combine olives, parsley, cilantro, red bell pepper, olive oil, garlic and pepper in a small bowl and mix well; set aside. Make sandwiches by stacking olive mixture, ham, cheeses, tomatoes and some more olive mixture on split hoagie buns. Press together gently and serve immediately.
Wine ideas : Perfect picnic fare requires perfect picnic wine – which is wine that doesn’t require a corkscrew. That doesn’t mean T-bird; these days there are plenty of good wines in screw-capped bottles, bags, boxes and cans. Sofia Blanc de Blancs is a good choice for hot summer days, both for its refreshing bubbles and its cool little cans (no warm leftovers); for picnics at altitude, go for Three Thieves Pinot Grigio, which comes in a light box and has a thirst-quenching lemony zing.-Tara Q. Thomas
Shoo Fly Pie
The Post featured this recipe in 2004 from a reader named Inez, who got it from her Grandma Thomas’ recipe collection in Muleshoe, Texas. Serves 8.
Ingredients
1 1/2 cups flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
1/4 teaspoon salt
1/2 cup butter (1 stick)
3/4 cup water
3/4 cup molasses (unsulphured)
1/2 teaspoon baking soda
1 9-inch unbaked pie crust
Directions
Preheat oven to 375 degrees. In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, cloves and salt.
Cut the butter into pats and add it to the flour mixture. Using a fork, mash butter into the flour mixture until you get coarse crumbs. Combine water, molasses and baking soda. Pour into unbaked pie crust. Spoon crumb mixture onto liquid. Bake 35-40 minutes. Serve at room temperature.
Green Tomato Chow-Chow
From‘s guide to Southern cuisine, makes 4-5 quarts.
Ingredients
4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seeds
2 tablespoons pickling spice
Directions
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger and turmeric in a large kettle. Put mustard seed, celery seed and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1,001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Thousand Island Salad Dressing
Because this dressing is thick, 1 cup of it will coat only about 3 quarts (or about 6 servings) of salad greens. It works best with mild greens such as iceberg and romaine lettuce. From Cook’s Illustrated magazine, makes about 1 cup.
Ingredients
1 small clove garlic, peeled
1/4 teaspoon salt
1 tablespoon minced green olives with pimentos (3-4 olives)
1/4 cup minced sweet pickle
1/2 hard-boiled egg, minced
1 tablespoon minced fresh parsley leaves
1 teaspoon lemon juice
Pinch ground black pepper
1/2 cup mayonnaise
2 tablespoons chili sauce
Directions
Mince garlic, then sprinkle it with salt. Use the flat side of a chef’s knife to mash the garlic and salt into a smooth paste.
Mix garlic paste, olives, pickle, egg, parsley, lemon juice and ground black pepper together in a medium bowl. Add the mayonnaise, chili sauce, and 1 tablespoon water and stir until uniform. (The dressing can be refrigerated in an airtight container for up to 3 days.)
Apple Pandowdy
Although the topping is much like that on a cobbler, the recipe in the February 1945 issue of Woman’s Home Companion, from which this was adapted, did say, “Some like to break the crust into the juicy fruit.” This is what makes it a pandowdy. The method of cutting the topping into rectangles before moving it to the baking dish certainly makes the process easier. From “Grandma’s Wartime Baking Book,” serves 8.
Ingredients
3 pounds (about 10 medium) cooking apples, peeled and sliced
1/2 cup packed light brown sugar
1/3 cup light molasses
1 teaspoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups unsifted all-purpose flour
1/4 cup granulated sugar
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup vegetable shortening or butter (or a mixture)
2/3 cup milk
Directions
Preheat oven to 350 degrees. Grease a 13-by-9-inch baking dish. Toss together apples, brown sugar, molasses, cornstarch, cinnamon and nutmeg in a large bowl; spread out in a greased baking dish.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut in shortening with a pastry blender or two knives until the mixture forms fine crumbs. Add milk and stir just until combined. Roll dough on a floured board with a floured rolling pin to a 13-by-19-inch rectangle. Cut into 8 rectangles and transfer onto apple mixture.
Bake until apples are tender and crust is golden, 35 to 45 minutes. Cool 15 minutes. Break up crust into apple mixture and serve from pan, or invert biscuit rectangles on serving plates and spoon apple filling on top.
