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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Shepherd's Pie photo coming soon
1800-1860
Shepherd's Pie is a savory casserole of seasoned ground meat topped with mashed potatoes, baked to golden perfection. Brought to the U.S. by Irish immigrants, it became a family favorite in many American households during the 19th century.
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Dirty Rice photo coming soon
1800-1860
Dirty rice is a traditional Louisiana Creole and Cajun dish combining white rice with ground meat, spices, and vegetables, creating a 'dirty' appearance. Its origins trace to 19th century Southern United States, reflecting French, African, and Native American influences in Southern cooking.
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Ham Balls photo coming soon
1900-1929
Ham balls are savory meatballs made from ground ham mixed with breadcrumbs or crackers, often glazed and baked. Common in American school cafeterias, church suppers, and community events during the early 20th century, they showcase economical and crowd-pleasing cooking.
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Porcupine Meatballs photo coming soon
1946-1969
Porcupine Meatballs are a Midwestern casserole dish featuring ground beef meatballs studded with uncooked rice, simmered in a tangy tomato sauce. Popular in America's postwar suburbs from 1946 to 1969, they embody practical comfort food of the era.
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Stuffed Cabbage photo coming soon
1900-1929
Stuffed cabbage is a beloved dish among Polish, Czech, Slovak, and Eastern European immigrants to America in the early 20th century. Cabbage leaves are filled with a mixture of ground meat, rice, and seasonings, then simmered in a tangy tomato sauce, commonly served at state fairs, diners, and holiday tables.
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Stuffed Pepper Casserole photo coming soon
1946-1969
Stuffed Pepper Casserole reimagines classic stuffed peppers as a layered hotdish favored in Midwestern American households during the postwar era. Combining bell peppers, ground meat, rice, cheese, and tomato sauce baked together, this comforting casserole reflects regional casserole traditions.