I dunno about that. I think it may be regional. I am from New England and about half our food would have been familiar to you even if called something else. My recipe for Yorkshire pudding is identical to many posted here and comes from an all-American 1960s cookbook. Pasties in the east are Jamaican if you want to buy them, but like a lot of things, are commonly homemade. My parents ate kippers and alewives. We loved finnan haddie. My mother made potroast, many meat pies including chicken and because we were in Maine, also lobster. What's different about fish and chips from having fried fish with french fries? The malt vinegar? Same with sausage and mash. We eat it, we just call it a busy day supper. Same with a lot of combined plates that we just didn't have a special name for. My kid grew up on Toad in the Hole and loved it. I loved potted shrimps, but the recipe is more highly seasoned than I found in UK recipes. I have had Bakewell tarts in Ontario. I think all those cuisines had their sway in the US. Just perhaps not in restaurants, where people expected something they didn't make at home. In the southwest you find a huge influence of Mexican cooking, which sounds logical to me. 2000 miles away where I lived most of my life, the basic cuisine is sort of English with the others piled on top. Of couse there is also a local accent on the fish and shellfish so available, and the Indian offerings, which include all corn products, pumpkin, baked beans, cranberries, etc. I don't know this should seem strange. It has been a long time since 1620 and quite different foods are native. There once was a British restaurant in Washington DC where one ate roast beef and yorkshire pudding. It was very expensive. Eventually the many beef houses led to failure and it was replaced with a Greek restaurant.
