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One of the original Thirteen Colonies, the Garden State is called the “Crossroads of the Revolution” because British and Continental Armies frequently criss-crossed it during the American Revolution. On Christmas morning, 1776, George Washington famously crossed the Delaware River into New Jersey, defeating first the Hessians and then the British. New Jersey remains a crossroads today; it’s part of the Northeast megalopolis, a densely populated corridor that connects suburbs from Washington, D.C. all the way north to Boston. Cranberry sauce, saltwater taffy, and the ice cream cone are New Jersey creations. Jersey is also the diner capital of the world and a major producer of tomatoes, sweet corn, cranberries, peaches, and blueberries. Camden, New Jersey, is the home of Campbell’s Soup Company, which has been in operation since shortly after the American Civil War. By the middle of the 20th century, Campbell’s would have a big impact on the way Americans cooked and ate, once cooks began incorporating condensed soups into dishes like casseroles. New Jersey remains a major player in food processing, including canning and freezing food.
 

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Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA
Living In: Luther, Oklahoma, USA
About me:
I'm a wife, mother and nurse. I learned to cook watching my mother and grandmother make ethnic foods and by trial and error. My husband and children love new food adventures, so I am free to create!

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Photo by Jim Washington

Jim Washington 

Home Town: Edison, New Jersey, USA
Photo by Nannette Martinelli White

Nannette Martinelli White 

Cooking Level: Intermediate
Home Town: Northfield, New Jersey, USA
Living In: Richmond, Virginia, USA
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Pamela White 

Cooking Level: Beginning
Home Town: Old Bridge, New Jersey, USA
 

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Newest Reviews

Cranberry Sauce

Reviewed on Nov. 25, 2014 by featherdiane   view full review
Just finished making this for Thanksgiving. It smells amazing and tastes even better. I'm not...

Carrot Casserole

Reviewed on Nov. 24, 2014 by LINDA0902   view full review
Not bad, but rather bland. Needs something - maybe a little Mrs. Dash? I tried it with 2...

Pasta e Fagioli a la Chez Ivano

Reviewed on Nov. 23, 2014 by BakerDi   view full review
This was the first recipe that popped up for Pasta E Fagioli on the website and when I read...

 
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