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| | On Southern Cooking |
 | | These people were most numerous in the Southern Applachian region, and their ancestral origins were mostly Scotch, Irish, English, Germanic, and to a lesser extent, French or Dutch. |
 | | The well known cuisine of southern Louisiana was mostly influenced by the "Cajuns", who were immigrants from Canada and of French origin. |
 | | The use of corn meal, which is ground from the mature kernels of corn, is most common in the southern U. and Mexico, and to a much lesser extent, in Italy. |
| bama.ua.edu /~bgray/recipes.htm (2403 words) |
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