13 Forgotten American Food Classics That Should Be On Your Table

In a world where new food trends come and go, it’s easy to overlook the dishes that have stood the test of time. Some of America’s most beloved recipes have been left in the past, but they’re too good to stay forgotten. These classic American dishes, filled with tradition and nostalgia, bring warmth and satisfaction to any meal.

Chicken a la King

To make Chicken a la King, sauté diced chicken breast, mushrooms, and bell peppers in butter until cooked. Stir in flour to create a roux, then slowly add chicken broth and heavy cream, cooking until thickened. Season with salt, pepper, and a dash of sherry for flavor. Serve the creamy mixture over toasted bread or rice for a comforting, rich dish that was once a fine dining staple.

Johnnycakes

Johnnycakes start by whisking together cornmeal, boiling water, and a pinch of salt into a thick batter. Fry spoonfuls of the batter in a hot, greased skillet until golden brown on both sides. Traditionally served with butter and maple syrup, these simple cornmeal cakes were a breakfast favorite in early America and make for a hearty start to any day.

Succotash

For Succotash, cook together fresh or frozen corn kernels, lima beans, and diced bell peppers in a skillet with butter. Add a bit of cream and simmer until the vegetables are tender and the flavors meld. Season with salt and pepper, and finish with fresh herbs like parsley or thyme. This colorful, nutrient-rich side dish was a staple in American kitchens for its simplicity and flavor.

Hoppin’ John

To make Hoppin’ John, sauté diced onions, celery, and green bell pepper in a large pot. Add rinsed black-eyed peas, smoked ham hock, and chicken broth. Simmer until the peas are tender, then stir in cooked rice and season with salt, pepper, and a touch of cayenne. This Southern classic, often eaten on New Year’s Day for good luck, is hearty and full of flavor.

Tomato Aspic

Tomato Aspic is made by dissolving gelatin in warm tomato juice flavored with vinegar, sugar, salt, and a pinch of cayenne pepper. Pour the mixture into a mold with diced celery, onions, and green olives, then chill until set. Slice and serve on a bed of lettuce with a dollop of mayonnaise for a retro dish that was once a highlight of elegant dinners.

Welsh Rarebit

To make Welsh Rarebit, melt butter in a saucepan and stir in flour to form a roux. Gradually add beer and milk, cooking until the sauce thickens. Stir in shredded cheddar cheese, mustard, Worcestershire sauce, and cayenne pepper until smooth. Pour this rich, cheesy sauce over toasted bread, then broil until bubbly. It’s a comforting dish with deep, savory flavors.

Brunswick Stew

For Brunswick Stew, start by browning diced chicken or pork in a large pot. Add chopped onions, garlic, tomatoes, corn, lima beans, and potatoes. Pour in chicken broth and simmer until the vegetables and meat are tender. Season with salt, pepper, and a bit of hot sauce for kick. This hearty stew, with its roots in Southern cuisine, is perfect for cool weather.

Ham Hocks and Collard Greens

For Ham Hocks and Collard Greens, simmer smoked ham hocks in water until tender. Add chopped collard greens, onion, garlic, and a dash of vinegar, then cook until the greens are wilted and infused with the smoky flavor of the ham. This dish, rich in history and flavor, was a staple in Southern kitchens and remains a comforting, soul-satisfying meal.

Scrapple

Scrapple is made by simmering pork scraps and trimmings with cornmeal and seasonings until thickened, then chilling the mixture until firm. Slice the scrapple and fry in a hot skillet until crisp and golden on both sides. Often served at breakfast, this Pennsylvania Dutch classic pairs well with eggs and a drizzle of syrup or ketchup.

Brown Betty

To make Brown Betty, layer sliced apples with a mixture of breadcrumbs, sugar, cinnamon, and butter in a baking dish. Bake until the apples are tender and the topping is golden and crisp. This dessert, similar to a cobbler, was a beloved way to use up stale bread and make the most of fall’s apple harvest.

Shrimp Creole

Shrimp Creole begins by sautéing onions, bell peppers, and celery in butter until softened. Add diced tomatoes, garlic, and a mix of Cajun spices, then simmer until the sauce thickens. Stir in shrimp and cook until just pink. Serve this flavorful, spicy dish over rice. A classic of Creole cuisine, it brings the vibrant flavors of New Orleans to your table.

Lane Cake

Lane Cake is made by baking layers of white cake and filling them with a rich mixture of egg yolks, butter, sugar, raisins, and bourbon. Frost the cake with a light meringue or more buttercream. This Southern dessert, known for its boozy filling, was made famous by its mention in To Kill a Mockingbird and is a showstopper at any gathering.

Pimento Cheese

Pimento Cheese is made by mixing shredded cheddar cheese with mayonnaise, diced pimentos, and a dash of hot sauce. Blend until smooth and creamy, then chill. Spread this savory cheese mixture on crackers or sandwiches for a classic Southern snack that’s both rich and tangy, perfect for picnics or casual gatherings.

This article originally appeared on RetailShout.

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