LPS Favorite Foods

5. Developed in the 1950’s by finding a way to make a coating adhere to a piece of deboned meat, then fried; a most popular fast food item now
8. Began in Southeast Asia with preserving fish using fermented rice
10. Typically ingredients are butter, heavy cream, parmesan cheese, chicken, pasta
11. Typically made from unleavened dough of wheat flour mixed with water or eggs, then formed into shapes
13. The popular variation of this 5th century BC Mediterranean food, is often attributed to Teressa Bellissimo of the Anchor Bar in Buffalo, New York, in the 1960’s
14. Chef Auguste Escoffier popularized these with Caesar, Nicoise & Waldorf
15. A version, dipped in wheat or mochi batter, fried, may be cheese filled or potato-coated

1. Lower part of the chicken leg
2. A small cut of beef, taken from the long, cylindrical muscle that runs along the spine of the cow
3. Began as a topped street bread; 1889 a version was created for Queen Margherita of Italy
4. Gerreidae family; often used as bait but larger ones may be eaten; served whole as Frita
6. “Light Meal”, Mexican dish consisting of a fried tortilla, filled and folded
7. Spanish dish originating from Valencia, containing rice, tomatoes, onions; Symbol of togetherness & community spirit
9. From the 15th century Old Norse root word, many cuts include porterhouse, sirloin, ribeye
10. Spicy stew of Mexican origin containing meat, peppers, various spices, tomatoes & sometimes beans
12. Harvesting & consuming of this are ancient practices dating back to the Upper Paleolithic period between 50,000 - 10,000 years ago