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Pennsylvania means “Penn’s Woods.” It was named in honor of Admiral William Penn, whose son, William Penn, founded the colony as a haven for Quakers and other religious minorities in 1682. The state was given its name by England’s Charles ll in 1680, when the king granted Penn a charter.

Nickname: Keystone State and was apparently first used because of Pennsylvania’s political importance. It is also appropriate because of Pennsylvania’s location in the middle of the 13 original states.

State Song: Pennsylvania
Motto: Virtue, liberty and independence
Flower: Mountain Laurel
Tree: Eastern Hemlock
Bird: Ruffed Grouse
Fish: Brook Trout
Insect: Ladybug & Firefly


Quick Trout with Pecans
2 trout, cleaned with heads on    
Juice of 1/2 lemon
1/2 cup all-purpose flour     
1 tbsp finely chopped herbs: parsley, thyme, chives, basil, lemon balm, oregano   
Fresh ground pepper
5 tbsp butter
3 tbsp chopped pecans

Measure the thickness of each trout. Season the flour with salt and pepper, then roll each trout in it. Heat a heavy iron skillet with 3 tablespoons of the butter. When butter is sizzling hot, add the fish and brown. Turn. Allow 10 minutes for each inch of thickness, about 5 minutes on each side. Remove the fish to a warm platter. To make the sauce, wipe the skillet clean with paper towels and place it over high heat with 2 remaining tablespoons of butter. When hot, add the pecans and cook until browned. Add lemon juice, herbs, and salt and pepper to taste, and heat quickly. The sauce will foam and sizzle rapidly for a few seconds. Remove from heat and immediately pour the foaming sauce over the fish.

Rolled Stuffed Roast Venison
3 to 4 pound boneless venison roast, 1 inch thick
6 slices bacon
1 medium onion, chopped
1/2 cup chopped celery     
1/2 cup chopped carrots
1/3 cup seasoned bread crumbs    
2 tsp dried parsley flakes
1/4 tsp salt & pepper
3 slices bacon, cut in half

Fry 6 slices of bacon in large skillet over medium heat until crisp. Remove from heat. Transfer bacon to paper towels to drain. Reserve 3 tablespoons bacon fat. Crumble drained bacon; set aside. Heat oven to 325 degrees.

Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture evenly on roast. Pat vegetable mixture firmly into place. Roll up jelly-roll style, rolling with the grain of the meat. Tie roast with kitchen string. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 35 minutes.


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!!!