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
Recipes
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
Breadcrumbs
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.
