Taste and Tales of Our National Parks East


Taste and Tales of Our National Parks East includes over 150 recipes from across the country reflected of the region and 95 tales of many of our great National Parks.

More than 20,000 strong, the uncommon men and women of the National Park Service share a common trait: a passion for caring for the nation’s special places and sharing their stories. This book is dedicated to those many employees of the National Park Service who work hard to maintain our parks. It is also dedicated to the many organizations such as the Friends of the Cape Cod Seashore, Shenandoah National Park Trust, Statue of Liberty-Ellis Island Foundation and the National Parks Foundation who work tirelessly to raise funds for projects in the various parks. We will donate 30% of the retail sales of this book to support projects with the National Parks Service.


Where the Civil War Began

Confederates fired the first shots of the Civil War upon Federal troops at Fort Sumter at 4:30 a.m. on April 12, 1861. Ft. Sumter is located in Charleston Harbor, South Carolina. The fort was under the command of U.S. Major Robert Anderson when it was bombarded by Confederate General P.G.T. Beauregard and his troops. After 34 hours of constant artillery attack, Anderson surrendered along with 86 men. It took the Union four years before the Confederates abandoned the Fort and they retook it. Besides its roll in the Civil War, it was built on Gadsden’s Wharf where hundreds of thousands of enslaved Africans were brought into the United States. It only seems fitting that this is where the Civil War began.

Southern Fried Chicken

Ingredients:

  • 3 cups buttermilk, divided

  • 3 teaspoons fine sea salt, divided

  • 1 teaspoon freshly ground pepper, divided

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

  • vegetable oil for deep-fat frying

  • 2 cups all-purpose flour

Directions:

  1. In a shallow bowl, combine 2 cups buttermilk, 1 teaspoon salt and ⅛ teaspoon pepper. Pour mixture in zip-lock plastic bag. Add chicken a few pieces at a time; turn to coat. Refrigerate overnight.

  2. In an electric skillet or deep fryer, heat oil to 375 degrees.

  3. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour and remaining salt and pepper.

  4. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.

  5. Fry chicken, a few pieces at a time, 4 to 5 minutes on each side or until browned and juices run clear. Drain on paper towels.

    Serves 6


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