On top of that nearly locivorious. Apart from vanilla, all things grow or are laid in US (as well as in Europe, unless our ... yes, right:)

US Cranberries are, like Canajun ones, Vaccinium macrocarpon. European ones (at least British, but I think else where too) Vaccinium oxycoccos. (Sweden too, I just checked).

I think either of them would go well with the recipy.

In honor of Cinco de Mayo, here is my family's favorite tortilla recipe:

Ingredients
3 cups all purpose flour
1 teaspoon salt
1/3 cup vegetable oil
1 cup warm tap water
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Directions
In a large bowl blend together flour and oil using a fork. Dissolve the salt in the warm water and slowly add water to flour mixture until dough comes together. Shape into a ball and knead for 3 minutes. Return dough to bowl, cover with with plastic wrap and let sit for at least 30 minutes. Divide dough into 12 golf ball size pieces. Roll each piece into a 8 inch round using a rolling pin or a bottle. Cook the tortillas in a hot skillet over medium high heat until each side is slightly browned. Wrap in foil and keep in warm oven until ready to use. Unused tortillas may be stored wrapped in the refrigerator

Read more at: http://www.foodnetwork.com/recipes/homemade-tortillas-recipe.html #!

There is a pasta dish called a "Rishda" (and trust me, it sounds nicer than the Calormene Tarkaan captain from The Last Battle).

https://hind-toufga.blogspot.com/2017/05/rishda-libyan-homemade-pasta-stew-recipe.html?m=1 (link approved by Ariel_of_Narnia; site is not affiliated with TLC, click at your own risk)

There's also this recipe for Pretzel Salad (I think it's more like a cheesecake with pretzels as the crust). It's traditionally with strawberry jello and strawberries, but you can do it with raspberry jello and raspberries or even peach jello and peaches.

6 oz strawberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzels, (measured before crushing)
1/4 cup granulated sugar
8 Tbsp unsalted butter
8 oz package cream cheese, softened
1/2 cup granulated sugar
8 oz cool whip, thawed in the fridge
1 lb fresh strawberries, hulled and sliced

Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Ok. Gonna try to guesstimate how to describe a thing I like to do.

Bacon/streaky bacon, preferably starting with uncooked
Boneless skinless chicken meat, chopped in small chunks
Coarsely chopped large white onion
Minced garlic to taste, but probably a little more than you think you need
Fresh cilantro/coriander
Cumin powder. At least two good tablespoons.
Chicken stock or two chicken stock cubes
Citrus, preferably lime juice, lemon acceptable if lime can't be had
Pre-cooked and/or canned beans. Pinto preferable, cannellini or kidney ok, black beans would overwhelm the flavor.
Chopped mild green chilis.

Fry up your bacon in the bottom of a large saucepan or stew pot. Set meat aside, leave rendered grease. If starting with precooked bacon, fry the pieces in vegetable oil to lend the oil some of their flavor before removing.. Add in chopped onion, minced garlic, and some of the cilantro. Sautee until onion is translucent.
Add and sear chicken cubes.
Add some of the stock or the stock cubes+some water to the grease and veg.
Add beans of choice, chilis, cumin, more cilantro. As much of the cilantro as you'd like in the recipe at this point, but reserve a bit for garnish.
Add back as much of the bacon as desired, chopped or crumbled.
Top off the pot with more broth or water.
Stew until the chicken cubes are well cooked and the flavors have fully mingled in the broth.
Pour in citrus juice to taste near to serving time.
Ladle into bowls, garnish.

Optional to serve on top of rice.

This is one of my family's favorite things I cook.

There's a pasta dish called a Rishda (different than the one I have previously linked, which is a stew. Either way, it sounds a lot nicer than the person).

Angel hair pasta may be used
4-6 meat pieces (may use extra firm tofu if vegetarian or vegan
1 medium onion finely chopped
3-4 table spoon tomato paste
1 tea spoons each of: black pepper, turmeric, red chili powder, ginger, cinnamon
11/2 liter boiling water
4-5 medium onion cut into thin wings
2 cups chick peas soaked over night
1 tea spoon ground cloves
2 sticks cinnamon or 2 teaspoons ground cinnamon

Put onions, spices, tomato paste and oil at the bottom part of the couscousiere. Stir and add the meat till the meat is cooked. Cook the chickpeas. Slice the onions into rings and add to the sauce. Place the rishda in the couscousiere and cook uncovered for around 15 minutes. Take down the couscousiere and pour the rishda into a bowl to fluff or separate the noodles to make sure they are not clumping. Put the rishda back in the couscousiere and cook again till fully cooked, around 20 minutes. Add potatoes and pumpkin to the sauce at the bottom part of the couscousiere. May add sweet potatoes as well. Take off the rishda, pour into a wide bowl if communal or separate plates. Pour the sauce over the noodles/pasta, and then add the meat and potatoes and pumpkin.

Huh! It almost sounds curried. That's interesting.
Wonder how you make it without a couscousiere though?

A steamer, I would imagine.

"As it is now past the middle of the day, they rested with the centaurs and ate such foods as the centaurs provided—cakes of oaten meal, and apples. And herbs, and wine, and cheese."– PRINCE CASPIAN

36 OATCAKES
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons butter (3/4 stick), room temperature
6 tablespoons lard, room temperature
2 cups rolled oats, not instant
½ cup granulated sugar, plus more if needed
4 tablespoons milk

1. Preheat the oven to 400 degrees F. Grease a baking sheet.
2. Sift together the flour, salt, and baking soda.
3. Rub in the butter and lard with your fingers until well combined. The butter and lard will almost disappear into the flour. Mix in the oats and the sugar, adding more sugar if desired.
5. Bake for 10 minutes until the oatcakes just begin to color. Cool on rack.

For Christmas each year, my mom has been making homemade caramels. She got the recipe from a friend from our church.

Caramel:
2 cup sugar
2 teaspoon vanilla
1 cup corn syrup
1 cup heavy cream

Add a cup of cream in a medium sauce pan. Stir and turn on heat; boil to soft ball stage. Add another cup of cream; cook to soft ball stage. Remove from stove when ready; add vanilla. Pour into greased 7x pan after vanilla has been stirred in well. Let cool completely before cutting in 5 squares. Wrap in wax paper.

@jasmine_tarkheena -- I'm afraid I don't understand at what point in the recipe the syrup and sugar go in!