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Named from Indian word Quinnehtukqut, which was first applied to the Connecticut River.

Nickname: Constitution State
Statehood: January 9, 1788
State Song: Yankee Doodle Dandy
State Motto: Qui Transtulit Sustinet (“He who Transplanted Still Sustains”)
State Flower: Mountain Laurel
State Tree: White Oak
State Bird: Robin 
State Fish: American Oyster
State Insect: Praying Mantis


Oyster and Macaroni Croquettes
2/3 cup cooked macaroni                        
Few grains of cayenne
1 pt oysters                                                                                        
Few grains mace
1 cup croquette sauce                                                                            
1/2 tsp lemon juice
1/4 cup grated cheese                                                                               

Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Use oyster liquid with milk in making sauce. Mix macaroni and oysters, add sauce and seasonings. Chill.  Shape, roll in crumbs, fry and drain.

Croquette Sauce
4 tbsp butter
1 cup milk
1/3 cup flour
1/4 tsp salt

Melt butter, add flour mixed with seasonings, stir until well blended Pour on milk gradually while stirring constantly. Bring to boiling point. Boil 2 minutes.   

New England Boiled Dinner
1 - 3 lb fresh beef brisket 
2 cups chopped , rinsed leeks, whites only
2 bottles (12 oz) lager beer    
1 yellow onion, sliced
2 cups water      
3/4 lb carrots, cut into large pieces
2 bay leaves      
3/4 lb small red potatoes
10 black pepper corns     
1 lb turnips, peeled, and quartered
1/2 cup parsley      
2 lbs green cabbage, cut into sixths, secure with toothpick
2 tsp salt       
2 tsp butter
3 cloves garlic, sliced     
Salt & pepper to taste

Place an 8 to 10 quart stove top casserole on the burner and add the beef, beer, water bay leaves, peppercorns, parsley, and salt. Heat a frying pan and add the butter. Saute’ the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3 ½ hours, or until the meat is very tender. In the last 25 minutes of cooking, add the carrots, and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. Remove toothpicks from cabbage before serving.


Webpage designed and maintained by Leilani Devries.
Editor: Carole

Eva designed these graphics especially
for this page for CFF! Aren't they beautiful?
Thanks, Eva!!!