Sweet ’n’ Smoky Kansas City Ribs

Midwest

Main Dishes

Sides & More

Sweets

Welcome to the area known as the breadbasket of the country! Featuring hearty breads, rolls and biscuits among its many comfort foods, the Midwest delivers all of the stick-to-your-ribs favorites that today’s families crave. This area’s rich farmland attracted settlers from Sweden, Norway, Germany, Poland and Greece—and they brought with them the beer, sausages, roasts, meatballs and cheeses everyone loves! You’ll also discover tasty rice and veggie side dishes as well as desserts you’ll turn to time and again.

Coffee Beef Pot Roast

My family raves about my gravy when I prepare this recipe. Whenever I’m fishing for compliments, this pot roast is a surefire hit!

—JANET DOMINICK BAGLEY, MINNESOTA

PREP: 5 MIN. COOK: 9½ HOURS MAKES: 10-12 SERVINGS

2 medium onions, thinly sliced

2 garlic cloves, minced

1 boneless beef chuck roast (3½ to 4 pounds), quartered

1 cup brewed coffee

¼ cup soy sauce

¼ cup cornstarch

6 tablespoons cold water

1. Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low for 9-10 hours or until the meat is tender.

2. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until the gravy is thickened.

Crunchy-Coated Walleye

Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. It’s a fabulous way to cook up the catch of the day!

—SONDRA OSTHEIMER BOSCOBEL, WISCONSIN

PREP/TOTAL TIME: 20 MIN. MAKES: 4 SERVINGS

⅓ cup all-purpose flour

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 eggs

2¼ pounds walleye, perch or pike fillets

1½ cups mashed potato flakes

⅓ cup canola oil

Tartar sauce and lemon wedges, optional

1. In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes.

2. In a large skillet, fry the fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.

dishing about food

In 1965, Minnesota declared walleye the state fish. Many towns, including five in Minnesota, claim to be the Walleye Capital of the World. Interestingly, two towns named Garrison, one in Minnesota and the other in North Dakota, also make that claim.

GARRISON, ND

If you’re at Garrison’s City Park, you sure won’t miss the tribute to this central North Dakota town’s claim to fame: Wally the Walleye is 26 feet long!

Blueberry French Toast Cobbler

Every summer I pick fresh blueberries and freeze them with this family favorite in mind. It’s a great way to recapture the warmth of past summer days on chilly Midwestern mornings.

—MARIE HERR BEREA, OHIO

PREP: 20 MIN. + CHILLING BAKE: 30 MIN. MAKES: 6-8 SERVINGS

4 eggs

½ cup milk

1 teaspoon vanilla extract

¼ teaspoon baking powder

10 slices day-old French bread (¾ inch thick)

4½ cups unsweetened frozen blueberries

½ cup sugar

2 tablespoons butter, melted

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1 tablespoon butter, softened

1. In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight.

2. In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9-in. baking dish. Cover and chill 8 hours or overnight.

3. Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.

4. Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.

dishing about food

Indigenous to the US, blueberries are grown nationwide. Michigan and Indiana account for about 40 percent of all cultivated blueberries grown here.

SOUTH HAVEN, MI

It’s only natural that the Highbush Blueberry Capital of the World would host the National Blueberry Festival! For five decades, residents of South Haven and beyond have looked forward to its pie-eating contests, pageants, concerts, bake-offs and more.

Pizza Tot Casserole

For a new spin on a classic casserole, try my easy version. You can also add your own family’s favorite pizza toppings!

—SHARON SKILDUM MAPLE GROVE, MINNESOTA

PREP: 10 MIN. BAKE: 35 MIN. MAKES: 8 SERVINGS

1½ pounds ground beef

1 medium green pepper, chopped, optional

1 medium onion, chopped

½ pound sliced fresh mushrooms

1 can (15 ounces) pizza sauce

1 teaspoon dried basil

3 cups (12 ounces) shredded part-skim mozzarella cheese

1 package (32 ounces) frozen Tater Tots

1 cup (4 ounces) shredded cheddar cheese

1. In a large skillet, cook the beef, green pepper, onion and mushrooms over medium heat until meat is no longer pink; drain. Add pizza sauce and basil.

2. Transfer to a greased 3-qt. baking dish. Top with mozzarella cheese and potatoes. Bake, uncovered, at 400° for 30-35 minutes or until potatoes are lightly browned.

3. Sprinkle with the cheddar cheese; bake 5 minutes longer or until cheese is melted.

dishing about food

The term “hot dish” is a Midwestern, and specifically, a Minnesotan term for a casserole. It generally consists of meat, sauce (usually cream soup), vegetable and a starch. The dish is often topped with Tater Tots and then baked in the oven until hot.

TWO HARBORS, MN

From forests and lakes to bluffs and prairieland, breathtaking Minnesota terrain beckons nature lovers. Here’s the Gooseberry River in Gooseberry Falls State Park.

Cashew Chicken

I love to cook and bake for my family and friends. I season this chicken-and-rice casserole with ground ginger, then stir in some crunchy cashews.

—BONNIE DEVRIES BRAINERD, MINNESOTA

PREP: 10 MIN. BAKE: 45 MIN. MAKES: 4 SERVINGS

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium onion, chopped

2 cups frozen broccoli cuts

1¾ cups boiling water

1 cup uncooked long grain rice

1 jar (6 ounces) sliced mushrooms, drained

1 tablespoon chicken bouillon granules

½ to 1 teaspoon ground ginger

Pepper to taste

¾ cup salted cashews, divided

1. In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1½-qt. baking dish.

2. Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in ½ cup of cashews. Sprinkle with remaining cashews.

Chicago Deep-Dish Pizza

Since I live near Chicago, I’ve managed to sample more than my share of deep-dish pizzas. This recipe lets you re-create the best my town offers—right there in your town!

—LYNN HAMILTON NAPERVILLE, ILLINOIS

PREP: 40 MIN. + RISING BAKE: 40 MIN. MAKES: 12 SERVINGS

2 to 2½ cups all-purpose flour

¼ cup cornmeal

1 package (¼ ounce) quick-rise yeast

1½ teaspoons sugar

½ teaspoon salt

1 cup water

⅓ cup olive oil

TOPPINGS

½ pound sliced fresh mushrooms

4 teaspoons olive oil, divided

1 can (28 ounces) diced tomatoes, well drained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

2 to 3 garlic cloves, minced

½ teaspoon salt

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon pepper

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

1 pound bulk Italian sausage, cooked and crumbled

24 slices pepperoni, optional

½ cup grated Parmesan cheese

Thinly sliced fresh basil leaves, optional

1. In a large bowl, combine 1½ cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough of the remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.

3. In a large skillet, cook and stir mushrooms in 2 teaspoons oil over medium-high heat until tender. In a small bowl, mix tomatoes, tomato sauce, tomato paste, garlic and seasonings.

4. Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of the pan. Sprinkle with 2 cups mozzarella cheese.

5. Spoon half of the sauce over the cheese (save remaining sauce for other use or use for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.

6. Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

dishing about food

The first deep-dish pizza was served in 1943, at Pizzeria Uno on the corner of Wabash and Ohio in Chicago. There have been several takes on the style since then from other restaurants. This knife-and-fork pizza is now a hit around the world.

CHICAGO, IL

The deep-dish pizza served by Pizzeria Uno is so popular, it’s generated a national chain: Uno Chicago Grill!

Hungarian Goulash

My son shared this recipe with me many years ago. You will love how easily this slow-cooked version of a beloved ethnic dish comes together.

—JACKIE KOHN DULUTH, MINNESOTA

PREP: 15 MIN. COOK: 8 HOURS MAKES: 6-8 SERVINGS

2 pounds beef top round steak, cut into 1-inch cubes

1 cup chopped onion

2 tablespoons all-purpose flour

1½ teaspoons paprika

1 teaspoon garlic salt

½ teaspoon pepper

1 can (14½ ounces) diced tomatoes, undrained

1 bay leaf

1 cup (8 ounces) sour cream

Hot cooked egg noodles

1. Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.

2. Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles.

dishing about food

Around 900 A.D., Hungarian herdsmen traveling the plains with their flock used to make “gulyas” (goulash) for dinner. Cooks have been tinkering with this cross between a soup and a stew ever since to create their own versions. One ingredient found in every goulash is paprika.

CLEVELAND, OH

For a period in the 20th century, this Ohio city had the second-largest Hungarian population in the world! The first, of course, was Hungary.

Salisbury Steak with Gravy

Here’s a lightened-up twist on classic comfort food. The recipe was shared at a weight-management meeting I attended, and my whole family really enjoys it. I like that it’s so tasty and quick to prepare.

—DANELLE WEIHER VERNDALE, MINNESOTA

PREP: 15 MIN. BAKE: 50 MIN. MAKES: 4 SERVINGS

½ cup fat-free milk

14 fat-free saltines, crushed

2 tablespoons dried minced onion

2 teaspoons dried parsley flakes

1 pound lean ground beef (90% lean)

1 jar (12 ounces) fat-free beef gravy

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

¼ teaspoon pepper

1. In a large bowl, combine the milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-in. square baking dish coated with cooking spray.

2. In a small bowl, combine gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°.

Marinated Ribeyes

We have these tempting steaks weekly. If neighbors happen to drop by when I’m preparing them, I cube the meat and grill it on skewers with onions and mushrooms.

—ROSALIE USRY FLAXTON, NORTH DAKOTA

PREP: 10 MIN. + MARINATING GRILL: 10 MIN. MAKES: 2 SERVINGS

2 beef ribeye steaks (about 1 inch thick and 12 ounces each)

⅓ cup hot water

3 tablespoons finely chopped onion

2 tablespoons red wine vinegar

2 tablespoons olive oil

2 tablespoons soy sauce

1 teaspoon beef bouillon granules

1 garlic clove, minced

½ teaspoon paprika

½ teaspoon coarsely ground pepper

1. Pierce both sides of steaks several times with a fork. In a small bowl, combine remaining ingredients. Remove ½ cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large resealable plastic bag; add steaks. Seal bag and turn to coat; cover and refrigerate overnight.

2. Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Warm reserved marinade; serve with the steaks.

Bacon-Wrapped Meat Loaf

Our family and friends love this no-fail recipe. It’s a staple in our home. A topping of bacon adds wonderful flavor to the moist meat loaf. And the brown sugar-ketchup glaze takes it to a whole new level. Yum!

—ZAC FREEMAN AND PAIGE PONDER CHICAGO, ILLINOIS

PREP: 40 MIN. BAKE: 50 MIN. MAKES: 8 SERVINGS

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons canola oil

½ cup 2% milk

2 eggs, lightly beaten

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

¼ teaspoon hot pepper sauce

⅔ cup crushed saltines

⅓ cup minced fresh parsley

1 teaspoon salt

½ teaspoon pepper

½ teaspoon dried thyme

1 pound ground beef

½ pound ground pork

½ pound ground veal

9 slices bacon strips

SAUCE

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

1. In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender.

2. Meanwhile, in a large bowl, combine milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltines, parsley and seasonings; stir in onion mixture. Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13x9-in. baking dish.

3. In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top.

4. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°.

dishing about food

In the 1800s, Chicago was a major railroad hub, with trains arriving and leaving from both west and east. The railroads helped turn Chicago into the largest meatpacking center in the country from the mid-1800s to 1920, when it processed both beef and pork. The gates to the Union Stock Yard closed in 1970.

Sauerkraut Meatballs

This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement.

—CHRISTINE BATTS MURRAY, KENTUCKY

PREP/TOTAL TIME: 30 MIN. MAKES: ABOUT 2 DOZEN

½ pound bulk spicy pork sausage

¼ cup finely chopped onion

1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped

2 tablespoons plus ¾ cup dry bread crumbs, divided

1 package (3 ounces) cream cheese, softened

2 tablespoons minced fresh parsley

½ teaspoon ground mustard

¼ teaspoon garlic salt

⅛ teaspoon pepper

¼ cup all-purpose flour

2 eggs

¼ cup milk

Oil for deep-fat frying

½ cup mayonnaise

2 tablespoons spicy brown mustard

1. In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into the sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight.

2. Shape into ¾-in. balls; roll in the flour. In a small bowl, beat eggs and milk. Dip meatballs into the egg mixture, then roll in remaining bread crumbs.

3. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

Sausage and Pumpkin Pasta

Pumpkin and white wine flavor this delightful pasta with Italian turkey sausage. It makes an easy weekday meal that’s nice enough to serve to company.

—KATIE WOLLGAST FLORISSANT, MISSOURI

PREP: 20 MIN. COOK: 15 MIN. MAKES: 4 SERVINGS

2 cups uncooked multigrain bow tie pasta

½ pound Italian turkey sausage links, casings removed

½ pound sliced fresh mushrooms

1 medium onion, chopped

4 garlic cloves, minced

1 cup reduced-sodium chicken broth

1 cup canned pumpkin

½ cup white wine or additional reduced-sodium chicken broth

½ teaspoon rubbed sage

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon pepper

¼ cup grated Parmesan cheese

1 tablespoon dried parsley flakes

1. Cook the pasta according to the package directions.

2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Stir in broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.

3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.

Flaxseed Oatmeal Pancakes

I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a great texture and cinnamon taste.

—SHARON HANSEN PONTIAC, ILLINOIS

PREP/TOTAL TIME: 20 MIN. MAKES: 4 PANCAKES

⅓ cup whole wheat flour

3 tablespoons quick-cooking oats

1 tablespoon flaxseed

½ teaspoon baking powder

¼ teaspoon ground cinnamon

⅛ teaspoon baking soda

Dash salt

1 egg, separated

½ cup buttermilk

1 tablespoon brown sugar

1 tablespoon canola oil

½ teaspoon vanilla extract

1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened.

2. In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter.

3. Pour batter by ¼ cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

dishing about food

Flax was a valuable crop in colonial times; it was used to make linseed oil and linen. Today flaxseed oil, which is high in omega-3 fatty acid, is prized as a key ingredient for a healthy diet.

DAKOTAS & MINNESOTA

Once a crop cultivated in many states, beautiful blue flax now comes primarily from the Dakotas and Minnesota. You can grow it in your backyard, too!

Swedish Meatballs

Nutmeg, allspice and cardamom lend a little something extra to the traditional taste of these moist meatballs. The creamy sauce has a rich beefy flavor with a touch of dill.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 30 MIN. MAKES: 4 SERVINGS

½ cup soft bread crumbs

1 medium onion, chopped

1 egg, lightly beaten

2 tablespoons heavy whipping cream

½ teaspoon salt

⅛ teaspoon ground nutmeg

⅛ teaspoon ground allspice

⅛ teaspoon ground cardamom

¾ pound lean ground beef (90% lean)

½ pound ground pork

GRAVY

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef broth

½ cup heavy whipping cream

¼ teaspoon dill weed

¼ cup minced fresh parsley, optional

1. In a large bowl, combine the first eight ingredients. Crumble the beef and pork over mixture and mix well. Shape into 1½-in. meatballs. Place the meatballs on a greased rack in a shallow baking pan. Bake at 400° for 11-12 minutes or until a thermometer reads 160°; drain.

2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and dill; simmer for 1 minute. Place meatballs in a serving dish; pour gravy over top. Garnish with parsley if desired.

dishing about food

Swedish immigrants, many of whom settled in the Midwest, brought their meatball recipes along to the United States. There are several variations of Swedish meatballs, which were originally created to use up leftovers. The meat, fillers and sauce varied according to what the cook had on hand.

MINNEAPOLIS, MN

Since Minnesota has the highest population of residents of Swedish descent, it makes sense that the American Swedish Institute is there. Visit the museum, housed primarily in Turnblad Mansion, to learn more about Swedish arts and culture—or even to learn the language.

Schreiner’s Baked Lamb Shanks

This recipe has been on the menu at Bernard Schreiner’s restaurant for decades. I started working there as a busboy more than 29 years ago, and baked lamb shanks were a favorite then, too. The recipe was passed down from his mother. It’s a comfort food you’ll want to share with your own family.

—DALE GRANTMAN DES MOINES, IOWA

PREP: 10 MIN. BAKE: 3 HOURS MAKES: 4 SERVINGS

4 lamb shanks (14 to 16 ounces each)

½ teaspoon salt

⅛ teaspoon pepper

4 cups beef broth

½ cup finely chopped onion

2 teaspoons dried rosemary, crushed

1 teaspoon garlic powder

1 teaspoon ground mustard

Mint jelly, optional

1. Place the lamb shanks in an ungreased 13x9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes.

2. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2½ to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired.

Herb-Roasted Turkey

Rubbed with garden-fresh herbs, this turkey has such a wonderful aroma when it’s roasting that it lures everyone into the kitchen. Guests often comment on how moist and flavorful this elegant entree is.

—BECKY GOLDSMITH EDEN PRAIRE, MINNESOTA

PREP: 10 MIN. BAKE: 4 HOURS MAKES: 12-14 SERVINGS

1 turkey (14 pounds)

1 tablespoon salt

1 teaspoon pepper

18 sprigs fresh thyme, divided

4 medium onions, sliced

4 celery ribs, sliced

2 medium carrots, sliced

3 bay leaves

1 tablespoon peppercorns

½ cup butter, melted

1 teaspoon minced fresh sage or ½ teaspoon rubbed sage

1 teaspoon minced fresh thyme or ½ teaspoon dried thyme

1 teaspoon minced chives

1. Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity.

2. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.

3. Cover loosely with foil. Bake at 325° for 2½ hours. Remove foil; bake 1½ to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes.

4. Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired.

Crown Roast with Plum-Apple Stuffing

All eyes will be on this impressive roast when you place it on your dinner table. The fruity combination of golden raisins, dried plums and apples is a nice complement to the pork.

—MARIE RIZZIO INTERLOCHEN, MICHIGAN

PREP: 30 MIN. BAKE: 3 HOURS + STANDING MAKES: 14 SERVINGS

1 pork crown roast (14 ribs and about 9 pounds)

2 tablespoons all-purpose flour

1½ teaspoons kosher salt

¼ teaspoon coarsely ground pepper

½ cup chopped pitted dried plums

1 cup boiling water

2½ cups cubed whole wheat bread, toasted

1 cup chopped peeled tart apple

¼ cup golden raisins

¼ cup unsweetened apple juice

¼ cup butter, melted

2 tablespoons brown sugar

1 teaspoon grated lemon peel

¼ teaspoon paprika

¼ teaspoon ground cinnamon

1. Place roast, rib ends up, in a large shallow roasting pan. Combine the flour, salt and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1 hour.

2. Meanwhile, place plums in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir in the bread cubes, apple, raisins, apple juice, butter, brown sugar, lemon peel, paprika and cinnamon.

3. Carefully spoon stuffing into center of the roast. Bake 45 to 75 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut between ribs to serve.

dishing about food

Iowa, Illinois and Indiana are the states that lead the country in pork production.

AMANA, IA

In 1855, a group of Germans arrived in Iowa seeking a better life and refuge from religious persecution. There, they set up a communal society. Today, their colonies are a National Historic Landmark.

Cincinnati Chili

Cinnamon and cocoa give a rich brown color to this hearty chili.

—EDITH JOYCE PARKMAN, OHIO

PREP: 20 MIN. COOK: 1¾ HOURS MAKES: 8 SERVINGS

1 pound ground beef

1 pound ground pork

4 medium onions, chopped

6 garlic cloves, minced

2 cans (16 ounces each) kidney beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

¼ cup white vinegar

¼ cup baking cocoa

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

4 teaspoons ground cinnamon

3 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons ground allspice

2 teaspoons hot pepper sauce

3 bay leaves

1 teaspoon sugar

Salt and pepper to taste

Hot cooked spaghetti

Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

1. In a Dutch oven, cook beef, pork and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

2. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1½ hours or until heated through.

3. Discard bay leaves. Serve with spaghetti. Garnish with cheese, sour cream, tomatoes and onions.

dishing about food

Cincinnati considers itself the chili capital of the country with chili parlors all over the city! In Cincinnati, chili is served various ways: Two-Way is spaghetti topped with chili; Three-Way adds shredded cheddar cheese; Four-Way, chopped onions; and Five-Way uses kidney or chili beans smothered with spaghetti, chili, cheese and onions. The chili’s typically served with oyster crackers. Tom Kiradjieff made Cincinnati-style chili in 1922 for his diner by blending traditional chili ingredients with Greek seasonings.

CINCINNATI, OH

Located on the banks of the Ohio River, the Cincinnati metro area includes northern Kentucky, too. In all, nearly 2 million people live there.

Beef Gyros

Going out to restaurants for gyros can be expensive, so I came up with this homemade version. Usually, I set out the fixings so everyone can assemble their own.

—SHERI SCHEERHORN HILLS, MINNESOTA

PREP/TOTAL TIME: 30 MIN. MAKES: 5 SERVINGS

1 cup ranch salad dressing

½ cup chopped seeded peeled cucumber

1 pound beef top sirloin steak, cut into thin strips

2 tablespoons olive oil

5 whole pita breads, warmed

1 medium tomato, chopped

1 can (2¼ ounces) sliced ripe olives, drained

½ small onion, thinly sliced

1 cup (4 ounces) crumbled feta cheese

2½ cups shredded lettuce

1. In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink.

2. Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.

Slow Cooker Goetta

My husband’s grandfather, who is of German heritage, introduced me to goetta when I was a newlywed. I loved hearing his stories of how this recipe started and all his memories of cooking it all day long during the Depression, anticipating that first bite when it was finished! I found a slow cooker recipe and changed some ingredients to make this the best goetta around, and many people have requested the recipe. When you can take 2 pounds of meat and turn it into 6 pounds of goetta to feed your family, that’s truly “a very good thing!”

—SHARON GEERS WILMINGTON, OHIO

PREP: 45 MIN. COOK: 4 HOURS MAKES: 2 LOAVES (16 SLICES EACH)

6 cups water

2½ cups steel-cut oats

6 bay leaves

3 tablespoons beef bouillon granules

¾ teaspoon salt

1 teaspoon each garlic powder, rubbed sage and pepper

½ teaspoon ground allspice

½ teaspoon crushed red pepper flakes

2 pounds bulk pork sausage

2 medium onions, chopped

1. In a 5-qt. slow cooker, combine water, oats and seasonings. Cook, covered, on high 2 hours. Remove bay leaves.

2. In a large skillet, cook sausage and onions over medium heat 8-10 minutes or until no longer pink, breaking up sausage into crumbles. Drain, reserving 2 tablespoons drippings. Stir sausage mixture and reserved drippings into oats. Cook, covered, on low for 2 hours.

3. Transfer mixture to two plastic wrap-lined 9x5-in. loaf pans. Refrigerate, covered, overnight.

4. To serve, slice each loaf into 16 slices. In a large skillet, cook goetta in batches, over medium heat 3-4 minutes on each side or until lightly browned and heated through.

Freeze option: After shaping goetta in loaf pans, cool and freeze, covered, until firm. Transfer goetta to resealable plastic freezer bags or wrap securely in foil. To use, partially thaw in refrigerator overnight; slice and cook as directed

dishing about food

The population of greater Cincinnati is familiar with the breakfast sausage called goetta. Made of pork, or a blend of pork and beef, and mixed with steel-cut oats and seasonings, goetta is served in Cincinnati restaurants and sold prepackaged in supermarkets. Some say German immigrants brought the recipe with them in the mid-1800s. Others claim the Finke family of northern Kentucky invented it in the early 1900s as a way to use up meat scraps from their butcher shop.

Pork Chops with Cherry Sauce

Enjoy the rich flavor of this dish. The spice rub also works well on lamb or beef.

—KENDRA DOSS KANSAS CITY, MISSOURI

PREP/TOTAL TIME: 25 MIN. MAKES: 2 SERVINGS

1 tablespoon finely chopped shallot

1 teaspoon olive oil

1 cup fresh or frozen pitted dark sweet cherries, halved

⅓ cup ruby port wine

1 teaspoon balsamic vinegar

⅛ teaspoon salt

PORK CHOPS

1 teaspoon coriander seeds, crushed

¾ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon pepper

2 bone-in pork loin chops (7 ounces each)

2 teaspoons olive oil

1. In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes.

2. Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with the sauce.

Horseshoe Sandwiches

Meat-and-potato lovers in your family will be happy to indulge in the Horseshoe Sandwich. Our recipe uses the classic ham steak, but hamburger patties are a popular alternative. Even though the sandwich is topped with a homemade cheese sauce, the blue-plate special only takes 30 minutes to make.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 30 MIN. MAKES: 2 SERVINGS

3 cups frozen French-fried potatoes

CHEESE SAUCE

2 tablespoons butter

2 tablespoons all-purpose flour

¼ teaspoon salt

⅛ teaspoon ground mustard

⅛ teaspoon pepper

¾ cup 2% milk

1 cup (4 ounces) shredded white cheddar cheese

¼ cup beer, room temperature

¾ teaspoon Worcestershire sauce

ASSEMBLY

1 fully cooked boneless ham steak (1 pound), cut into 4 pieces

4 slices Texas toast or other white bread, toasted

Paprika

1. Cook potatoes according to the package directions. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in the flour, salt, mustard and pepper until smooth; gradually whisk in the milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

2. Reduce heat to medium-low. Stir in cheese until blended. Stir in beer and Worcestershire sauce; heat through.

3. Heat a large skillet over medium-high heat. Cook ham 1-2 minutes on each side or until lightly browned and heated through.

4. To serve, place two toasts on each of two serving plates; top with ham, fries and cheese sauce. Sprinkle with paprika.

dishing about food

The hearty horseshoe sandwich was invented by Chef Joe Schweska in Springfield, Illinois. He was looking for something different to serve at his restaurant and his wife suggested doing something with Welsh rarebit (a cheese sauce served over toast). Taking her advice, he piled a thick slice of ham, cheese sauce and French fries on two pieces of toast to make the first horseshoe sandwich. The ham represents the horseshoe and the fries, the nails. If you make it with one piece of toast it’s called a pony shoe. Chicken breast, a pork cutlet or hamburger are sometimes used in a horseshoe. The sauce can be served over or under the fries.

Chicago-Style Beef Sandwiches

I’m originally from the Windy City, so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they’re so simple to prepare using a slow cooker.

—LOIS SZYDLOWSKI TAMPA, FLORIDA

PREP: 30 MIN. COOK: 8 HOURS MAKES: 12 SERVINGS

1 boneless beef chuck roast (4 pounds)

1 teaspoon salt

¾ teaspoon pepper

2 tablespoons olive oil

½ pound fresh mushrooms

2 medium carrots, cut into chunks

1 medium onion, cut into wedges

6 garlic cloves, halved

2 teaspoons dried oregano

1 carton (32 ounces) beef broth

1 tablespoon beef base

12 Italian rolls, split

1 jar (16 ounces) giardiniera, drained

1. Cut the roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-qt. slow cooker.

2. In a food processor, combine mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender.

3. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.

Editor’s Note: Look for beef base near the broth and bouillon.

Brats in Beer

The flavor of this recipe’s marinade really comes through in the grilled onions.

—JILL HAZELTON HAMLET, INDIANA

PREP: 10 MIN. + MARINATING GRILL: 15 MIN. MAKES: 8 SERVINGS

1 can (12 ounces) beer or nonalcoholic beer

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon chili powder

1 tablespoon prepared mustard

⅛ teaspoon garlic powder

8 uncooked bratwurst links

1 large onion, thinly sliced

8 brat or hot dog buns, split

1. In a small bowl, combine the first six ingredients. Pour 1¾ cups into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.

2. Add onion to remaining marinade; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. Drain and discard marinade from bratwurst.

3. Grill bratwurst and onion, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until meat is no longer pink and onion is tender, turning frequently. Open foil carefully to allow steam to escape. Serve brats in buns with onion mixture.

dishing about food

Wisconsinites love their brats…and their beer. So what would be more natural than to cook the brats in beer? Sheboygan, Wisconsin, declared itself the “Bratwurst Capital of the World.” There, they serve up two grilled brats on a buttered semmel (hard roll), not a soft brat bun. Brats are typically topped with brown mustard, ketchup, raw onions and dill pickle slices.

JOHNSONVILLE, WI

With its headquarters located just outside Sheboygan, Johnsonville Sausage is doing its part to spread the word about bratwurst. The 65-foot-long, fully loaded Big Taste Grill can cook 750 brats at a time. It travels to festivals, benefits and other special occasions all over the country.

German Potato Salad with Sausage

Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. The sausage and sauerkraut give it a special zip.

—TERESA MCGILL TROTWOOD, OHIO

PREP: 30 MIN. COOK: 6 HOURS MAKES: 5 SERVINGS

8 bacon strips, finely chopped

1 large onion, chopped

1 pound smoked kielbasa or Polish sausage, halved and cut into ½-inch slices

2 pounds medium red potatoes, cut into chunks

1 can (10¾ ounces) condensed cream of potato soup, undiluted

1 cup sauerkraut, rinsed and well drained

½ cup water

¼ cup cider vinegar

1 tablespoon sugar

½ teaspoon salt

½ teaspoon coarsely ground pepper

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add the sausage; cook until lightly browned. Add the potatoes; cook 2 minutes longer. Drain.

2. Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low for 6-7 hours or until potatoes are tender.

Venison Parmigiana

While looking for an alternative to pan frying our venison steak, we decided to give it a little Italian flair. The recipe turned out to be a big hit!

—PHIL ZIPP TOMAHAWK, WISCONSIN

PREP: 25 MIN. BAKE: 1 HOUR MAKES: 6 SERVINGS

2 pounds boneless venison steaks

1 egg

1 tablespoon milk

⅔ cup seasoned bread crumbs

⅓ cup grated Parmesan cheese

5 tablespoons olive oil

1 small onion, finely chopped

2 cups hot water

1 can (6 ounces) tomato paste

1 teaspoon pepper

½ teaspoon salt

½ teaspoon sugar

½ teaspoon dried marjoram

2 cups (8 ounces) shredded part-skim mozzarella cheese

1. Pound steaks to ¼-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture.

2. In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes. Pour over venison.

3. Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

Sweet ’n’ Smoky Kansas City Ribs

Tender and juicy, these ribs are packed with a big smoky punch. You won’t believe how quickly they move from grill to plate!

—GLORIA WARCZAK CEDARBURG, WISCONSIN

PREP: 35 MIN. + STANDING GRILL: 70 MIN. MAKES: 5 SERVINGS

⅓ cup packed brown sugar

2 teaspoons chicken bouillon granules

2 teaspoons paprika

2 teaspoons chili powder

1 teaspoon ground cumin

¾ teaspoon garlic powder

½ teaspoon each minced fresh basil, rosemary and sage

½ teaspoon ground celery seed

¼ teaspoon ground coriander

⅛ teaspoon fennel seed, crushed

2 pork baby back ribs (about 5 pounds)

2 cups soaked wood chips (mesquite, hickory or alder), optional

SAUCE

1 large onion, chopped

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon each minced fresh basil, marjoram and rosemary, crushed

1 teaspoon each minced fresh dill, sage and cilantro

1 teaspoon minced chives

1 bottle (18 ounces) barbecue sauce

1. In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes.

2. Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally.

3. Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally.

dishing about food

In 1908, Henry Perry dished up slow-cooked ribs for 25 cents a slab. Since then, Kansas City ribs are known for their brown-sugar rub, smoky flavor and sweet-tangy sauce. Thanks to Henry, Kansas City is now known as the “world’s barbecue capital.”

KANSAS CITY, MO

Kansas City is widely known for its good eats: It has more restaurants per capita than any other American city!

Hungarian Hot Dogs

When you travel around the country, you’ll discover that different cities dish up their hot dogs with their own unique combination of toppings. Toledo is no exception…Tony Packo’s Hungarian hot dog is a citywide favorite.

—TASTE OF HOME TEST KITCHEN

PREP: 10 MIN. COOK: 40 MIN. MAKES: 6 SERVINGS (2 CUPS CHILI)

CHILI

1 pound ground beef

1 garlic clove, minced

1½ teaspoons brown sugar

1 tablespoon chili powder

1½ teaspoons Hungarian paprika

¾ teaspoon pepper

¾ teaspoon ground cumin

¾ teaspoon dried thyme

½ teaspoon salt

Dash cayenne pepper

1½ cups water

HOT DOGS

1 package (14 ounces) smoked kielbasa links

6 hot dog buns, split

Optional toppings: shredded cheddar

cheese, yellow mustard and chopped onion

1. In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat; simmer 25-30 minutes or liquid is almost evaporated.

2. Cook kielbasa according to the package directions. Serve in buns with chili and toppings, if desired.

dishing about food

If you grew up on the TV show M*A*S*H, you might remember Toledo, Ohio, native Cpl. Max Klinger talking fondly of Tony Packo’s Hungarian hot dogs. In real life, Packo and his wife, Rose, opened their first Hungarian restaurant in East Toledo in 1932. It was there that Tony invented the Hungarian hot dog and it’s been a neighborhood favorite ever since.

Bachelor Chili

As a single male, I prepare my own meals night after night. This prize-winning chili that I concocted years ago recently appeared in a local cookbook.

—DAN ELLISON HERMAN, MINNESOTA

PREP: 25 MIN. COOK: 20 MIN. + SIMMERING MAKES: 10-12 SERVINGS (3 QUARTS)

1 boneless venison, elk, moose or beef chuck roast (3 to 3½ pounds)

1 tablespoon canola oil

2 medium onions, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

¼ to ½ teaspoon crushed red pepper flakes

4 cans (14½ ounces each) diced tomatoes, undrained

1 cup water

1 can (12 ounces) tomato paste

1 tablespoon sugar

½ teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon pepper

1. Cut meat into ¼-in. pieces. In a 4-qt. Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.

2. In the same pan, saute onions, green pepper, garlic and pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.

dishing about food

According to The National Shooting Sports Foundation, the Midwest and Northwest have the greatest number of resident hunters—many of whom are likely to enjoy a bowl of change-of-pace Bachelor Chili!

BUFFALO COUNTY, WI

Located on the Mississippi River in western Wisconsin, Buffalo County is known for its trophy whitetail bucks.

German Meatballs and Gravy

These meatballs are a celebration of my heritage. I love making them for my family, especially because they’re such a quick meal!

—MARSHELLE GREENMYER-BITTNER LISBON, NORTH DAKOTA

PREP: 30 MIN. COOK: 35 MIN. MAKES: 8 SERVINGS

1 egg

3½ cups milk, divided

½ teaspoon Worcestershire sauce

1 cup finely shredded uncooked peeled potatoes

2 tablespoons finely chopped onion

2 teaspoons salt

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground allspice

⅛ teaspoon pepper

2 pounds ground beef

¼ cup butter, cubed

¼ cup all-purpose flour

Hot mashed potatoes, optional

1. In a large bowl, combine egg, ½ cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls.

2. In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm.

3. Stir flour into drippings until blended; gradually add remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

Onion Loose Meat Sandwiches

With French onion soup, these sandwiches don’t have the typical flavor of most sloppy joes. My sisters and I rely on this recipe from Mom on days when there’s little time to cook.

—KATHY PETORSKY BELLE VERNON, PENNSYLVANIA

PREP/TOTAL TIME: 25 MIN. MAKES: 6-8 SERVINGS

1½ pounds ground beef

2 tablespoons all-purpose flour

Salt and pepper to taste

1 can (10½ ounces) condensed French onion soup, undiluted

6 to 8 hamburger buns, split

Sliced cheddar cheese and dill pickles, optional

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add the soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. Spoon onto buns; top with cheese and pickles if desired.

Editor’s Note: For even more onion flavor, add ½ cup chopped onion to the filling of Onion Loose Meat Sandwiches.

dishing about food

In 1926, the first loose-meat sandwich was served in Muscatine, Iowa, when the Maid-Rite diner served a sandwich of ground beef and spices. It was loose like a sloppy joe—but without the red sauce. Years later, however, the TV sitcom Roseanne was credited with bringing the concept of the loose-meat sandwich into the mainstream.

Pecan Chicken with Blue Cheese Sauce

Special in every way, this moist chicken is coated with pecans and drizzled with a rich, blue cheese sauce. It’s easy and delicious…a real winner in my book. You can also use turkey breast and adjust the cooking time.

—MAGGIE RUDDY ALTOONA, IOWA

PREP: 15 MIN. BAKE: 20 MIN. MAKES: 4 SERVINGS

4 boneless skinless chicken breast halves (5 ounces each)

¼ teaspoon salt

⅛ teaspoon pepper

¼ cup all-purpose flour

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

¼ cup butter, melted

1 tablespoon brown sugar

¾ cup finely chopped pecans

SAUCE

1 cup heavy whipping cream

⅓ cup crumbled blue cheese

1 tablespoon finely chopped green onion

¼ teaspoon salt

¼ teaspoon pepper

1. Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans.

2. Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 165°.

3. Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with the chicken.

Lori’s Marzetti Bake

With a family of 8 kids, a meal for us has to be delicious, appealing—and make enough to feed us all. We also like leftovers for lunch the next day. Now when grandkids come to visit during the holidays, we sometimes serve this casserole. I also take it to other big family functions and potlucks, and I always come home with an empty dish.

—LORI SMITH NEWARK, OHIO

PREP: 30 MIN. BAKE: 35 MIN. MAKES: 2 CASSEROLES (12 SERVINGS EACH)

2 pounds ground beef

1 cup sliced fresh mushrooms

1 medium onion, finely chopped

⅓ cup chopped green pepper

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon pepper

3 cans (15 ounces each) plus 1 can (8 ounces) tomato sauce

1 can (15 ounces) diced tomatoes, undrained

2 tablespoons brown sugar

1 package (16 ounces) egg noodles

3 cups (12 ounces) shredded cheddar cheese, divided

1. Preheat oven to 400°. In a Dutch oven, cook the first seven ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in tomato sauce, tomatoes and brown sugar; bring to a boil. Reduce heat; simmer 10-15 minutes or until flavors are blended, stirring occasionally.

2. Meanwhile cook noodles according to the package directions. Drain; add to sauce. Stir in 2 cups cheese. Transfer to two greased 11x7-in. baking dishes.

3. Cover with greased foil and bake for 30-35 minutes or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minutes longer or until cheese is melted.

dishing about food

Teresa Marzetti and her husband, Joseph, moved to Columbus, Ohio, from Italy in 1896. She ran restaurants in the city for 76 years and became known for her casserole, the Johnny Marzetti. Teresa created it in the 1920s and named it after her brother-in-law. (You might also know her for Marzetti salad dressings.) Like so many popular dishes, the Johnny Marzetti has had many reincarnations. It can feature noodles or pasta, various combinations of vegetables, and it may or may not include canned soup. Even the ways it’s served can differ, depending on the cook. Some mix the pasta with the meat; others simply layer the ingredients in their dish.

Special Strip Steaks

I like to use my wonderful cast-iron skillet, inherited from my mother, whenever I’m preparing this delectable steak.

—JANICE MITCHELL AURORA, COLORADO

PREP/TOTAL TIME: 25 MIN. MAKES: 2 SERVINGS

2 boneless beef top loin steaks (8 ounces each)

1 garlic clove, halved

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon butter

¼ cup sherry or beef broth

¼ teaspoon Worcestershire sauce

2 tablespoons chopped green onion

1. Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

2. Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Editor’s Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Morel Mushroom Ravioli

My friend and I really enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors, is so invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant—and absolutely delicious!

—KELLY KNOBLOCK EMMETT, IDAHO

PREP: 35 MIN. COOK: 5 MIN./BATCH MAKES: 4 SERVINGS

⅔ ounce dried morel mushrooms

¼ cup olive oil

½ cup finely chopped onion

2 cups coarsely chopped baby portobello mushrooms

12 garlic cloves, minced

4 ounces reduced-fat cream cheese

⅓ cup shredded Asiago cheese

¼ teaspoon salt

¼ teaspoon pepper

48 wonton wrappers

2 cups pasta sauce of your choice

2 tablespoons shredded Parmesan cheese

1 tablespoon minced fresh Italian parsley

1. Place the mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.

2. In a skillet, heat oil over medium-high heat. Add the onion; cook and stir 3-4 minutes or until tender. Add the fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until the mushrooms are tender and liquid is evaporated. Stir in the cream cheese, Asiago cheese, salt and pepper. Remove from the heat; cool.

3. Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)

4. In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

dishing about food

Morels are plentiful in cooler areas of the United States, with the Great Lakes region being a particularly good hunting ground for these tasty bites. If you have never hunted for wild mushrooms, go with a seasoned mushroom hunter who can point out which ones are poisonous. And if you are unsure whether a variety is edible, remember the adage, “when in doubt, throw it out.” This recipe calls for dried morels and fresh baby portabellos.

MESICK, MI

Every spring, mushroom enthusiasts gather in the U.S. Mushroom Capital for a festival. It features all types of fungi, including odd-looking but delicious-tasting morels.

Howard’s Sauerbraten

Cooking for family and friends is one of my favorite pastimes. People always seem to look forward to this tender beef roast with traditional tangy gravy.

—HOWARD KOCH LIMA, OHIO

PREP: 20 MIN. + MARINATING COOK: 3 HOURS MAKES: 8 SERVINGS

2½ cups water

1½ cups red wine vinegar

2 medium onions, sliced

1 carrot, finely chopped

1 celery rib, finely chopped

8 whole cloves

4 bay leaves

½ teaspoon whole peppercorns

1 beef rump roast or eye of round (about 3 pounds)

¼ cup butter, cubed

GINGERSNAP GRAVY

½ cup water

2 tablespoons sugar

½ cup gingersnap crumbs (about 12 cookies)

1. In a 4-cup measure, combine the water and vinegar; pour half into a suacepan. Divide each of the vegetables and seasonings between both mixtures. Bring mixture in saucepan to a boil; cool to room temperature. Cover and refrigerate mixture in glass measure.

2. Place beef in a large resealable plastic bag; add cooled vinegar mixture and turn to coat. Place in a baking dish. Refrigerate for 2 days, turning occasionally.

3. Drain beef, discarding marinade and vegetables in bag; pat roast dry. In a Dutch oven, brown roast in butter on all sides. Add reserved vinegar mixture; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.

4. For gravy, remove roast and keep warm. Strain cooking juices, discarding vegetables and seasonings. Measure 1½ cups of the cooking juices; add to saucepan. Add water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Add gingersnap crumbs; simmer until gravy thickens. Serve with roast.

dishing about food

Sauerbraten is a German specialty that was originally created to marinate and tenderize tough cuts of meat such as venison. Different regions of Germany have their own versions of the recipe, which features a tangy gravy over tender slices of beef.

Ham ’n’ Noodle Hot Dish

Frozen green peas add lovely color to this comforting meal-in-one dish. The easy, cheesy recipe is a terrific way to use up extra baked ham from a holiday feast or dinner party. No one feels like they’re eating leftovers when I serve this tasty bake.

—RENEE SCHWEBACH DUMONT, MINNESOTA

PREP: 15 MIN. BAKE: 30 MIN. MAKES: 4 SERVINGS

3 tablespoons butter, divided

2 tablespoons all-purpose flour

1 cup milk

1 cup (4 ounces) shredded process cheese (Velveeta)

½ teaspoon salt

2 cups diced fully cooked ham

1½ cups elbow macaroni or medium noodles, cooked and drained

1 cup frozen peas, thawed

¼ cup dry bread crumbs

½ teaspoon dried parsley flakes

1. In a saucepan, melt 2 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in cheese and salt until cheese is melted.

2. Add the ham, noodles and peas. Pour into a greased 1-qt. baking dish. Melt remaining butter; add bread crumbs and parsley. Sprinkle over casserole.

3. Bake, uncovered, at 350° for 30 minutes or until heated through.

Greek Chicken Dinner

I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it’s just right. You get every bit of the flavor without it overpowering the other items.

—TERRI CHRISTENSEN MONTAGUE, MICHIGAN

PREP: 20 MIN. COOK: 5 HOURS MAKES: 6 SERVINGS

6 medium Yukon Gold potatoes, quartered

1 broiler/fryer chicken (3½ pounds), cut up and skin removed

2 large onions, quartered

1 whole garlic bulb, separated and peeled

3 teaspoons dried oregano

1 teaspoon salt

¾ teaspoon pepper

½ cup plus 1 tablespoon water, divided

1 tablespoon olive oil

4 teaspoons cornstarch

1. Place potatoes in a 5-qt. slow cooker. Add the chicken, onions and garlic. Combine the oregano, salt, pepper and ½ cup water; pour over chicken and vegetables. Drizzle with oil. Cover and cook on low for 5-6 hours or until the chicken juices run clear and vegetables are tender.

2. Remove chicken and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.

Pheasant in Mustard Sauce

Until I met my husband, an avid hunter, I’d never cooked or eaten pheasant. I tried several different recipes before creating this one using our favorite ingredients.

—JOAN MIHALKO ELKTON, SOUTH DAKOTA

PREP: 20 MIN. COOK: 15 MIN. MAKES: 2 SERVINGS

2 boneless skinless pheasant breast halves

¼ teaspoon salt

⅛ teaspoon pepper

1 tablespoon canola oil

1 tablespoon butter

¼ cup chopped onion

1 garlic clove, minced

½ cup chicken broth

2 tablespoons lemon juice

3 tablespoons Dijon mustard

¾ teaspoon dried marjoram

Hot cooked rice

1. Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.

2. In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.

Pork Chops with Sauerkraut

I was a high school student when I received this recipe from my friend’s mom, who is German. She often made these chops for us after church on Sunday. Forty years later, I still love them.

—ROBERTA BYERS CHAFFEE, MISSOURI

PREP: 15 MIN. BAKE: 45 MIN. MAKES: 6 SERVINGS

6 bone-in pork loin chops (1 inch thick and 8 ounces each)

3 tablespoons butter

1 can (14 ounces) sauerkraut, rinsed and well drained

1½ cups sweetened applesauce

⅓ cup chopped onion

1 garlic clove, minced

5 teaspoons brown sugar

1 teaspoon caraway seeds

1 teaspoon ground cinnamon

1. In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish.

2. In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops.

3. Cover and bake at 375° for 45-50 minutes or until meat juices run clear.

dishing about food

Most of us associate sauerkraut with German or Polish cuisine, but the first to enjoy the tangy cabbage dish were the Chinese. They preserved shredded cabbage in rice wine thousands of years ago when the Great Wall was being built. It’s believed that Ghenghis Khan introduced fermented cabbage to Europe when his army invaded the area. In the 16th century, Germans switched from vinegar to salt, which draws out the excess water, and is still the custom today. German and Dutch settlers brought sauerkraut to the new world along with their tradition of eating pork and sauerkraut on New Year’s Day for good luck in the New Year.

Blue Cheese Clubs

These sandwiches look so elegant, but they’re really easy to make. They’re loaded with plenty of turkey, and the blue cheese spread offers a nice zip.

—NANCY JO LEFFLER DEPAUW, INDIANA

PREP/TOTAL TIME: 25 MIN. MAKES: 4 SERVINGS

1 package (3 ounces) cream cheese, softened

½ cup crumbled blue cheese

4 tablespoons mayonnaise, divided

1 teaspoon dried minced onion

Dash salt and pepper

Dash Worcestershire sauce

8 slices white bread, toasted

8 slices tomato

8 slices deli turkey

4 slices Swiss cheese

4 slices whole wheat bread, toasted

8 bacon strips, cooked

4 lettuce leaves

1. In a small bowl, beat cream cheese until smooth. Beat in the blue cheese, 1 tablespoon mayonnaise, onion, salt, pepper and Worcestershire sauce until blended.

2. Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with toothpicks; cut into triangles.

Portobello Lamb Chops

A quick marinade gives these lamb chops subtle hints of peach along with the tang of balsamic vinegar. The mushrooms are very tender.

—DIANE BARR LOUISVILLE, KENTUCKY

PREP: 10 MIN. + MARINATING GRILL: 20 MIN. MAKES: 4 SERVINGS

¾ cup peach preserves

1 tablespoon balsamic vinegar

¼ teaspoon pepper

⅛ teaspoon salt

4 lamb loin chops (2 inches thick and 5 ounces each

¼ cup olive oil

1 teaspoon dried rosemary, crushed

4 large portobello mushrooms

1. In a small bowl, combine the first four ingredients. Pour ⅓ cup marinade into a large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.

2. In a small bowl, combine oil and rosemary; brush over mushrooms. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

3. Grill the lamb chops and mushrooms, uncovered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade. Slice mushrooms and serve with lamb chops.

Wild Rice Chicken Dinner

With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze.

—LORRAINE HANSON INDEPENDENCE, IOWA

PREP/TOTAL TIME: 30 MIN. MAKES: 2 CASSEROLES (6-8 SERVINGS EACH)

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

2 packages (16 ounces each) frozen French-style green beans, thawed

2 cans (10¾ ounces each) condensed cream of celery soup, undiluted

2 cans (8 ounces each) sliced water chestnuts, drained

⅔ cup chopped onion

2 jars (4 ounces each) sliced pimientos, drained

1 cup mayonnaise

½ cup 2% milk

1 teaspoon pepper

6 cups cubed cooked chicken

1 cup slivered almonds, divided

1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until the chicken is heated through.

2. Transfer half of the mixture to a serving dish; sprinkle with ½ cup almonds. Serve immediately. Pour the remaining mixture into a greased 13x9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.

dishing about food

Wild rice is not actually rice but the grain of a long reedlike marsh plant. It grows in lakes and rivers in Minnesota and Wisconsin, as well as in areas of Canada. Wild rice has a nutty flavor and chewy texture.

Chili Coney Dogs

Everyone in our family, from smallest kids to oldest adults, loves these dogs. They’re so easy to throw together and cook in the slow cooker. Your family will adore them, too!

—MICHELE HARRIS VICKSBURG, MICHIGAN

PREP: 20 MIN. COOK: 4 HOURS MAKES: 8 SERVINGS

1 pound lean ground beef (90% lean)

1 can (15 ounces) tomato sauce

½ cup water

2 tablespoons Worcestershire sauce

1 tablespoon dried minced onion

½ teaspoon garlic powder

½ teaspoon ground mustard

½ teaspoon chili powder

½ teaspoon pepper

Dash cayenne pepper

8 hot dogs

8 hot dog buns, split

Shredded cheddar cheese, relish and chopped onion, optional

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and seasonings.

2. Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired.

dishing about food

The words Coney Island evoke images of amusement parks, the beach and New York. However, these hot dogs are native to Detroit! The sausages are topped with a beanless chili, some onions and yellow mustard. Cincinnati natives top theirs with shredded cheese and call them “cheesy Coneys.”

DETROIT, MI

Together, the distinctive towers of the GM Renaissance Center make up the crowning jewel in the Motor City skyline. Inside, you’ll find many companies (including General Motors’ headquarters), restaurants, a hotel, shops and more.

Black Bean ’n’ Pumpkin Chili

My family relishes this chili, especially on cold days. It’s a wonderful variation on standard chili and it also freezes well and tastes even better as leftovers!

—DEBORAH VLIET HOLLAND, MICHIGAN

PREP: 20 MIN. COOK: 4 HOURS MAKES: 10 SERVINGS (2½ QUARTS)

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

2 tablespoons olive oil

3 garlic cloves, minced

3 cups chicken broth

2 cans (15 ounces each) black beans, rinsed and drained

2½ cups cubed cooked turkey

1 can (15 ounces) solid-pack pumpkin

1 can (14½ ounces) diced tomatoes, undrained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1½ teaspoons dried oregano

1½ teaspoons ground cumin

½ teaspoon salt

1. In a large skillet, saute the onion and yellow pepper in oil until tender. Add the garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until the chili is heated through.

Church Supper Hot Dish

This recipe was in my mother’s church cookbook, and now it’s in my church cookbook! Apparently it was too good to skip a generation. I often make this dish to take along to potlucks.

—NORMA TURNER HASLETT, MICHIGAN

PREP: 40 MIN. BAKE: 30 MIN. MAKES: 8 SERVINGS

1 pound ground beef

2 cups sliced peeled potatoes

2 cups finely chopped celery

¾ cup finely chopped carrots

¼ cup finely chopped green pepper

¼ cup finely chopped onion

2 tablespoons butter

1 cup water

2 cans (10¾ ounces each) condensed cream of mushroom soup, undiluted

1 can (5 ounces) chow mein noodles, divided

1 cup (4 ounces) shredded cheddar cheese

1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

2. In the same skillet, saute the potatoes, celery, carrots, green pepper and onion in butter for 5 minutes. Add water; cover and simmer for 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended.

3. Sprinkle half of the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake at 350° for 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

Honey-Fried Walleye

We fish on most summer weekends, so we have lots of fresh fillets. Everyone who tries this crisp, golden fish loves it. It’s my husband’s favorite, and I never have leftovers. Honey gives the coating a deliciously different twist.

—SHARON COLLIS COLONA, ILLINOIS

PREP/TOTAL TIME: 15 MIN. MAKES: 4-6 SERVINGS

1 egg

1 teaspoon honey

1 cup coarsely crushed saltines (about 22 crackers)

⅓ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon pepper

4 to 6 walleye fillets (about 1½ pounds)

Canola oil

Additional honey

1. In a shallow bowl, beat egg and honey. In another bowl, combine the cracker crumbs, flour, salt and pepper. Dip fillets into egg mixture, then coat with crumb mixture.

2. In a large skillet, heat ¼ in. of oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey.

dishing about food

The Midwest is the place for walleyes. From Minnesota and Wisconsin to Ohio and Kentucky, fishermen delight in catching this popular variety. Not only can you fish for them in large bodies of water such as Lake Michigan, Lake Erie and the Mississippi River, but they are also found in smaller lakes and streams, such as Millie Lacs and Fox Lake in Minnesota. In winter, take to the ice for some ice fishing, and fry up your catch with this recipe.

RHINELANDER, WI

Thanks to its spectacular ice fishing conditions, Rhinelander was named Ice Fishing Capital of the World in 2010. When local lakes freeze, shanties like these seem to pop up overnight.

Sunday Pot Roast

This recipe proves you don’t have to slave over a hot stove to prepare a delicious down-home crowd-pleaser like Grandma used to make. Slices of this roast turn out tender and savory every time.

—BRANDY SCHAEFER GLEN CARBON, ILLINOIS

PREP: 10 MIN. + CHILLING COOK: 8 HOURS MAKES: 12-14 SERVINGS

1 boneless whole pork loin roast (3½ to 4 pounds), trimmed

1 teaspoon dried oregano

½ teaspoon onion salt

½ teaspoon pepper

½ teaspoon caraway seeds

¼ teaspoon garlic salt

6 medium carrots, peeled and cut into 1½-inch pieces

3 large potatoes, peeled and quartered

3 small onions, quartered

1½ cups beef broth

⅓ cup all-purpose flour

⅓ cup cold water

¼ teaspoon browning sauce, optional

1. Cut roast in half. In a small bowl, combine the seasonings; rub over roast. Wrap in plastic wrap and refrigerate overnight.

2. Place the carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast and place in the slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender.

3. Transfer roast and vegetables to a serving platter; keep warm. Pour broth into a saucepan. Combine flour and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast.

Hungarian Chicken Paprikash

My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It’s my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best!

—PAMELA EATON MONCLOVA, OHIO

PREP: 20 MIN. BAKE: 1½ HOURS MAKES: 6 SERVINGS

1 large onion, chopped

¼ cup butter, cubed

4 to 5 pounds broiler/fryer chicken pieces

2 tablespoons paprika

1 teaspoon salt

½ teaspoon pepper

1½ cups hot water

2 tablespoons cornstarch

2 tablespoons cold water

1 cup (8 ounces) sour cream

1. In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake at 350° for 1½ hours or until chicken juices run clear.

2. Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually add to pan juices and onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken.

dishing about food

Hungarians consider paprika their national spice. Turks introduced peppers to Hungary, where the peppers flourished in its southern regions. Unlike many spices enjoyed by the nobility, paprika was first used for seasoning by shepherds, then peasants, and finally, by the nobility. Hungarians make eight varieties of paprika, ranging in flavor from mild to pungent and hot, and in color from bright red to brownish-yellow.

Corned Beef ’n’ Sauerkraut Bake

I love Reuben sandwiches, so this recipe was a dream come true! I think when I use my husband’s homemade sauerkraut in this casserole it is just great.

—SUSAN STAHL DULUTH, MINNESOTA

PREP: 10 MIN. BAKE: 30 MIN. MAKES: 6 SERVINGS

1¾ cups sauerkraut, rinsed and well drained

½ pound thinly sliced deli corned beef, julienned

2 cups (8 ounces) shredded Swiss cheese

¼ cup Thousand Island salad dressing

2 medium tomatoes, thinly sliced

6 tablespoons butter, divided

1 cup coarsely crushed seasoned rye crackers

1. In a greased 1½-qt. baking dish, layer half of sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter.

2. In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, at 400° for 30-35 minutes or until heated through.

Runza

When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this German-Russian beef sandwich, and it quickly became a family favorite.

—DOLLY CROGHAN MEAD, NEBRASKA

PREP: 35 MIN. + RISING BAKE: 20 MIN. MAKES: 12 SERVINGS

4½ cups all-purpose flour, divided

¼ cup sugar

2 packages (¼ ounce each) active dry yeast

1 teaspoon salt

¾ cup milk

½ cup water

½ cup shortening

2 eggs

FILLING

2 pounds lean ground beef (90% lean)

2 medium onions, chopped

4 cups chopped cabbage

2 teaspoons seasoned salt

1 teaspoon garlic powder

1 teaspoon pepper

1. Place 1¾ cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.

2. Place the dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

3. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.

4. Punch dough down; divide into 12 portions and cover with plastic wrap. Working with one piece at a time, roll into a 6-in. square. Place ¾ cup meat mixture in the center of each square. Fold the dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets.

5. Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

dishing about food

Runza is a baked sandwich with a Russo-German heritage. It consists of a filling of ground beef, cabbage and onion enclosed in a yeast dough. It is the signature dish of the Runza Drive Inn, which opened in Lincoln, Nebraska, in 1949. There are now Runza Drive Inns in Colorado, Kansas, Iowa and South Dakota.

LINCOLN, NE

Designed by architect Bertram G. Goodhue, Nebraska’s stately capitol building was completed in 1932 at a cost of $9.8 million, which would be more than $160 million today!

Perfect Prime Rib Roast

If you’ve never made prime rib before, you can’t go wrong with this recipe. It comes from a chef at a favorite local restaurant.

—PAULINE WAASDORP FERGUS FALLS, MINNESOTA

PREP: 5 MIN. + MARINATING BAKE: 2½ HOURS + STANDING MAKES: 8-10 SERVINGS

½ cup Worcestershire sauce

3 teaspoons garlic salt

3 teaspoons seasoned salt

3 teaspoons coarsely ground pepper

1 bone-in beef rib roast (5 to 6 pounds)

1. In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade.

2. Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil.

3. Bake at 350° for 1 hour. Uncover and bake 1½ hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°). Let stand for 15 minutes before slicing.

Swedish Pancakes

Whenever we spend the night at my mother-in-law’s house, our kids beg her to make these crepelike pancakes for breakfast. They’re a little lighter than traditional pancakes, so my family can eat a lot!

—SUSAN JOHNSON LYONS, KANSAS

PREP/TOTAL TIME: 20 MIN. MAKES: 20 PANCAKES

2 cups milk

4 eggs

1 tablespoon canola oil

1½ cups all-purpose flour

3 tablespoons sugar

¼ teaspoon salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

1. In a blender, combine first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour ¼ cup batter into center of pan. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

3. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

dishing about food

Swedish pancakes are known as “pannkakor” in Sweden. Some think they are the same as crepes, but the batter is thinner and the pancakes are a little trickier to turn over. They are traditionally served with lingonberries, but kids sometimes eat them with ice cream.

Breakfast Mess

Whenever my family goes camping (which is often!), this filling breakfast really gets our day going. Everyone who’s tried the “Anderson Family Special” agrees that it’s the best!

—DEE ANDERSON KENT, WASHINGTON

PREP: 10 MIN. COOK: 35 MIN. MAKES: 6-8 SERVINGS

1 package (26 ounces) frozen shredded hash brown potatoes

¼ cup canola oil

1 large green pepper, chopped

1 large onion, chopped

2 garlic cloves, minced

2 cans (12 ounces each) Spam or 3 cups cubed fully cooked ham

6 eggs, lightly beaten

½ teaspoon salt

¼ teaspoon pepper

1½ cups (6 ounces) shredded cheddar cheese

1. In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper, onion and garlic; cook for 25 minutes or until potatoes are browned and vegetables are tender.

2. Stir in Spam; heat through. Cover and remove from the heat. In another greased skillet, combine eggs, salt and pepper. Cook and stir gently until the eggs are set. Stir into potato mixture. Top with cheese; cover for 3-5 minutes or until cheese is melted.

dishing about food

Hormel Foods introduced Spam in 1937. The Minnesota-based company played a part in WWII by providing our soldiers and allies with Spam and other canned meat products. This pork/ham product is quite popular in Hawaii, where there is a limited supply of fresh meat. Hawaiians eat around 4 million cans a year. They even created Spam sushi!

AUSTIN, MN

Get your fill of Spam history at the 16,500-square-foot museum dedicated to this well-known luncheon meat.

Cherry Wild Rice Salad

While in Door County, Wisconsin, I sampled this salad. As soon as I got home, I wrote the lady who’d made it, requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember our state’s premier cherry-growing area.

—YVONNE GORGES NEW LONDON, WISCONSIN

PREP/TOTAL TIME: 25 MIN. MAKES: 6-8 SERVINGS

2 cups fresh snow peas, halved

2 cups cooked wild rice

1 cup cooked long grain rice

1 can (8 ounces) sliced water chestnuts, drained

1 cup dried cherries

½ cup thinly sliced celery

¼ cup chopped green onions

DRESSING

6 tablespoons sugar

6 tablespoons canola oil

3 tablespoons cider vinegar

4½ teaspoons soy sauce

1 to 2 garlic cloves, peeled

¾ teaspoon minced fresh gingerroot

¾ cup cashew halves, toasted

1. In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.

2. Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

dishing about food

Michigan grows about 80 percent of the tart cherries in the United States, while Washington state, California and Oregon are the biggest producers of sweet cherries. In Wisconsin, cherry lovers look forward to the plump, tart cherries grown in Door County.

BAILEYS HARBOR, WI

Dotted with lighthouses (including the one at Cana Island), orchards, forests and villages, Door Peninsula ranks among Wisconsin’s most beloved vacation spots.

Grandma’s Potato Dumplings

Don’t be surprised if this recipe inspires you to make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious in buttery potato dumplings.

—WENDY STENMAN GERMANTOWN, WISCONSIN

PREP/TOTAL TIME: 25 MIN. MAKES: 4 SERVINGS

2 day-old hard rolls

½ cup water

2 teaspoons canola oil

½ cup leftover mashed potatoes

1 egg, lightly beaten

Dash ground nutmeg

1 to 2 tablespoons all-purpose flour

¼ cup butter, cubed

1. Tear rolls into ½-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry.

2. In a large skillet, heat the oil over medium-high. Add bread; cook and stir for 1-2 minutes or until lightly toasted.

3. In a small bowl, combine the potatoes, egg, nutmeg and bread. Add enough flour to achieve desired consistency to shape into balls. With floured hands, shape mixture into 3-in. balls.

4. Fill a Dutch oven two-thirds full with water; bring water to a boil. Carefully add the dumplings. Reduce heat; simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Meanwhile, in a heavy saucepan, heat butter over medium heat until golden brown. Serve dumplings warm with butter.

Spicy Peanut Soup

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It’s the best way I know to chase away winter’s chill.

—LISA MEREDITH EAGAN, MINNESOTA

PREP: 35 MIN. COOK: 20 MIN. MAKES: 7 SERVINGS

2 medium carrots, chopped

1 small onion, chopped

2 tablespoons olive oil

2 garlic cloves, minced

1 large sweet potato, peeled and cubed

½ cup chunky peanut butter

2 tablespoons red curry paste

2 cans (14½ ounces each) vegetable broth

1 can (14½ ounces) fire-roasted diced tomatoes, undrained

1 bay leaf

1 fresh thyme sprig

½ teaspoon pepper

½ cup unsalted peanuts

1. In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add the garlic; cook 1 minute longer.

2. Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.

3. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.Sprinkle with peanuts.

dishing about food

Minnesota has the largest Somali population of any state, with a large number of ethnic markets and restaurants serving up the tastes of Africa. This soup is a Somali favorite.

ST. PAUL, MN

No matter what Mother Nature may bring to Minnesota, the weather is always beautiful inside the Marjorie McNeely Conservatory. Guests can enjoy botanical displays at any time of year, and then head next door to the Como Zoo for more fun!

Chunky Blue Cheese Dressing

This flavorful full-bodied dressing is better than any bottled dressing I’ve ever tasted, and it’s easy to prepare, too! I found the recipe in a church cookbook.

—LEONA LUECKING WEST BURLINGTON, IOWA

PREP/TOTAL TIME: 10 MIN. MAKES: ABOUT 4 CUPS

¼ cup milk

3 cups mayonnaise

1 cup (8 ounces) sour cream

4 ounces crumbled blue cheese

2 teaspoons garlic salt

1. Place milk, mayonnaise, sour cream, blue cheese and garlic salt in a blender. Cover and process until smooth. Refrigerate until serving.

dishing about food

Perhaps the most well-known American blue cheese is Maytag Blue Cheese. Fred Maytag II (of the Maytag appliance family) created his blue in Newton, Iowa, in 1941, using a process developed at Iowa State University. The first American blue cheese, however, was AmaBlu, which was made in Minnesota in the 1930s.

Kansas Whole Wheat Bread

We harvested wheat for 36 years, and I was the chief cook for the crew. This lightly textured bread won an award at the Celebrate Kansas Wheat Bake-Off several years ago.

—LINDA PAULS BUHLER, KANSAS

PREP: 25 MIN. + RISING BAKE: 35 MIN. MAKES: 2 LOAVES (12 SLICES EACH)

2½ cups whole wheat flour

½ cup quick-cooking oats

¼ cup toasted wheat germ

2 packages (¼ ounce each) active dry yeast

2 teaspoons salt

1 cup water

1 cup (8 ounces) 4% cottage cheese

½ cup mashed potatoes (without added milk and butter)

¼ cup butter, softened

¼ cup milk

¼ cup honey

2 tablespoons molasses

2 eggs

3 to 4 cups all-purpose flour

1. In a large bowl, combine the whole wheat flour, oats, wheat germ, yeast and salt. In a saucepan, heat the water, cottage cheese, potatoes, butter, milk, honey and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough of the all-purpose flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two flattened balls. Place on two greased baking sheets. Cover and let rise until doubled, about 45 minutes.

4. With a sharp knife, make a shallow X-shaped cut in the top of each loaf. Bake at 350° for 35-40 minutes. Cover loosely with foil if top browns to quickly. Remove from pans to wire racks to cool.

dishing about food

Kansas grows about 20 percent of the U.S. wheat crop, more than any other state. Farmers there harvest about 400 million bushels of wheat every year.

WELLINGTON, KS

The town of Wellington hosts the annual Kansas Wheat Festival, a community event for more than a century!

Honey Whole Wheat Bread

Turn out two beautiful golden brown loaves that make the perfect bread for a week of healthy sandwiches.

—ROBYN LINDBERG KECHI, KANSAS

PREP: 25 MIN. + RISING BAKE: 35 MIN. + COOLING MAKES: 2 LOAVES (16 SLICES EACH)

2 packages (¼ ounce each) active dry yeast

3 cups warm water (110° to 115°)

½ cup nonfat dry milk powder

½ cup honey

⅓ cup wheat bran

⅓ cup toasted wheat germ

¼ cup ground flaxseed

2 tablespoons canola oil

2 teaspoons salt

4 cups whole wheat flour

3½ to 4 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes.

4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.

Creamed Corn

Five ingredients are all you’ll need for my popular dinner accompaniment. It’s wonderful no matter what the occasion is. Try it on a barbecue buffet or holiday menu.

—BARBARA BRIZENDINE HARRISONVILLE, MISSOURI

PREP: 10 MIN. COOK: 3 HOURS MAKES: 5 SERVINGS

2 packages (one 16 ounces, one 10 ounces) frozen corn

1 package (8 ounces) cream cheese, softened and cubed

¼ cup butter, cubed

1 tablespoon sugar

½ teaspoon salt

1. In a 3-qt. slow cooker coated with cooking spray, combine all the ingredients. Cover and cook on low for 3 to 3½ hours or until cheese is melted and corn is tender. Stir just before serving.

dishing about food

The United States is the top producer of corn in the world. The Corn Belt cuts a swath through the Midwest from Nebraska to Missouri. The top producers are Iowa, Illinois, Nebraska and Minnesota.

MITCHELL, SD

Though South Dakota isn’t one of America’s biggest corn producers, it’s home to the Corn Palace! Each year, 12 new murals are made on the building, each using different colored corn kernels and other natural materials.

Four-Cheese Macaroni

I adapted this recipe from one that a friend gave me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken.

—DARLENE MARTURANO WEST SUFFIELD, CONNECTICUT

PREP/TOTAL TIME: 20 MIN. MAKES: 12 SERVINGS

1 package (16 ounces) elbow macaroni

¼ cup butter, cubed

¼ cup all-purpose flour

½ teaspoon salt

⅛ teaspoon pepper

3 cups 2% milk

2 cups (8 ounces) shredded cheddar cheese

1½ cups (6 ounces) shredded Swiss cheese

½ cup crumbled blue cheese

½ cup grated Parmesan cheese

1. Cook macaroni according to the package directions. Meanwhile, in a Dutch oven over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

2. Reduce heat to low; add cheeses and stir until melted. Drain macaroni; add to cheese sauce and stir until well coated.

Corn and Broccoli in Cheese Sauce

This dish is a standby. My daughter likes to add leftover ham to it. Save room in the oven by making this savory side in your slow cooker.

—JOYCE JOHNSON UNIONTOWN, OHIO

PREP: 10 MIN. COOK: 3 HOURS MAKES: 8 SERVINGS

1 package (16 ounces) frozen corn, thawed

1 package (16 ounces) frozen broccoli florets, thawed

4 ounces reduced-fat process cheese (Velveeta), cubed

½ cup shredded cheddar cheese

1 can (10¼ ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

¼ cup fat-free milk

1. In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on low for 3-4 hours or until heated through. Stir before serving.

Latkes

These thin onion and potato pancakes make a tasty accompaniment to any meal. The key to their crispiness is draining all the liquid from the grated potatoes and onion before frying.

—TASTE OF HOME TEST KITCHEN

PREP: 20 MIN. COOK: 20 MIN. MAKES: 2 DOZEN

2 pounds russet potatoes, peeled

1 medium onion

½ cup chopped green onions

1 egg, lightly beaten

1 teaspoon salt

¼ teaspoon pepper

Oil for deep-fat frying

Applesauce

1. Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper.

2. In an electric skillet, heat ⅛ in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce.

Three-Bean Salad

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans.

—CAROL TUCKER WOOSTER, OHIO

PREP: 20 MIN. + CHILLING MAKES: 8 SERVINGS

1 can (15½ ounces) great northern beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 medium tomato, chopped

1 medium onion, chopped

1 celery rib, chopped

⅓ cup each chopped green, sweet red and yellow pepper

½ cup water

3 tablespoons minced fresh basil or 1 tablespoon dried basil

2 tablespoons minced fresh parsley

2 tablespoons lemon juice

2 tablespoons olive oil

1½ teaspoons minced fresh oregano or ½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

1. In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Fireside Glogg

Aromatic spices flavor this superb wine-based beverage. It is served warm, and its sweet, fruity taste will warm you to your toes. This traditional Scandinavian recipe is served during the holidays.

—SUE BROWN WEST BEND, WISCONSIN

PREP: 45 MIN. COOK: 20 MIN. MAKES: 8 SERVINGS (¾ CUP EACH)

4 cups port wine or apple cider, divided

3 cups fresh or frozen cranberries, thawed

¼ cup packed brown sugar

4 orange peel strips (3 inches)

3 cinnamon sticks (3 inches)

5 slices fresh peeled gingerroot

5 cardamom pods

5 whole cloves

4 cups apple cider or juice

½ cup blanched almonds

½ cup raisins

1. In a large saucepan, combine 3 cups wine, cranberries, brown sugar, orange peel, cinnamon, ginger, cardamom and cloves. Cook over medium heat until cranberries pop, about 15 minutes. Mash slightly and cook 10 minutes longer.

2. Strain and discard pulp, orange peel and spices. Return mixture to pan; stir in the cider, almonds, raisins and remaining wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

dishing about food

It’s said that the Swedish King Gustav enjoyed a drink of German wine, sugar, honey and spices. In 1609, the drink was called “glodgad vin,” meaning “glowing-hot wine.” It was shortened to glogg in 1879, and by the 1890s, glogg had become a Christmas tradition. There are many recipes for this mulled wine. For a more potent drink, add brandy.

Hearty Chili Mac

Luckily, this recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftovers—if there are any. Now that I’m a retired farmwife, I enjoy traveling and volunteering.

—FANNIE WEHMAS SAXON, WISCONSIN

PREP: 20 MIN. COOK: 1¼ HOURS MAKES: 10-12 SERVINGS

2 pounds ground beef

1 medium onion, chopped

1 can (46 ounces) tomato juice

1 can (28 ounces) diced tomatoes, undrained

2 celery ribs, chopped

3 tablespoons brown sugar

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon prepared mustard

¼ teaspoon pepper

2 cans (16 ounces each) kidney beans, rinsed and drained

½ cup uncooked elbow macaroni

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

2. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.

Mashed Potatoes with a Kick

A few basic ingredients, a pot and a bowl are all you need to quickly make a great side that goes with any meal. These are my favorite potatoes!

—VALERIE BELLEY ST. LOUIS, MISSOURI

PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS

10 medium potatoes (3 pounds), peeled and cubed

1 cup heavy whipping cream

¼ cup butter, cubed

2 tablespoons prepared horseradish

1 teaspoon salt

1 teaspoon pepper

1. Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

2. In a large bowl, mash potatoes with remaining ingredients.

dishing about food

Horseradish has been around since ancient times. Its use spread throughout Europe, and settlers brought it to North America. In the 1850s, horseradish farms were established in the Midwest, especially in Illinois.

ILLINOIS

When people think of Illinois, their minds may immediately jump to Chicago. But farmland covers more than 28 million acres—that’s about 80 percent of the Land of Lincoln!

Homemade Pierogies

Pierogies are dumplings or tiny pies stuffed with a filling—often potatoes and cheese—and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks.

—DIANE GAWRYS MANCHESTER, TENNESSEE

PREP: 1 HOUR + FREEZING COOK: 5 MIN./BATCH MAKES: 1 SERVING

5 cups all-purpose flour

1 teaspoon salt

1 cup water

3 eggs

½ cup butter, softened

FILLING

4 medium potatoes, peeled and cubed

2 medium onions, chopped

2 tablespoons butter

5 ounces cream cheese, softened

½ teaspoon salt

½ teaspoon pepper

ADDITIONAL INGREDIENTS (for each serving)

¼ cup chopped onion

1 tablespoon butter

Minced fresh parsley

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, for 15 to 30 minutes.

2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a large skillet, saute onions in butter until tender; set aside.

3. Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the cream cheese, salt, pepper and onion mixture; set aside.

4. Divide dough into four parts. On a lightly floured surface, roll one portion of dough to ⅛-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.

5. Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon; cool slightly.

6. Place on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags. May be frozen for up to 3 months.

To Prepare Frozen Pierogies: In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley.

dishing about food

Pierogies are generally associated with Polish cooking, but many Central and Eastern European countries, including Russia, Ukraine and Lithuania, have similar dishes. Each country has its preferred dough and filling. Polish pierogies are made with a pasta-like dough and shaped into half-moons. Fillings may include potatoes, cheese, cabbage, prunes, meat or spinach.

CHICAGO, IL

Chicagoland has a thriving Polish community. In fact, since immigrants from Poland first arrived there in 1837, the population of those with Polish heritage has risen to more than 1 million.

Navy Bean Soup

This soup has been on our restaurant’s menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.

—ROBERT DOUMAS GAYLORD, MICHIGAN

PREP: 20 MIN. + STANDING COOK: 1 HOUR 20 MIN. MAKES: 8-10 SERVINGS

1 pound dried navy beans

2 quarts chicken broth

2 tablespoons minced fresh parsley

2 bay leaves

¼ teaspoon pepper

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

6 bacon strips, cooked and crumbled

1. Place beans in a Dutch oven or stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours. Drain and rinse beans; discard liquid.

2. In a large saucepan, combine broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

dishing about food

Michigan was the largest grower of dried beans until the early 1990s, when North Dakota took the top spot. Since then, Michigan has been in second place. Black beans and navy beans are the two most popular beans grown in Michigan. The navy bean, a variety of kidney bean, got its name because it was the type of bean supplied to the U.S. Navy.

Beer Margaritas

There’s nothing more refreshing than this cool combination of two popular drinks, beer and lime margaritas.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 10 MIN. MAKES: 4 SERVINGS

¾ cup thawed limeade concentrate

1 bottle (12 ounces) beer

¾ cup vodka

¾ cup water

Ice cubes, optional

GARNISH

Lime slices

1. In a pitcher, combine limeade concentrate, beer, vodka and water. Serve over ice if desired in pilsner or highball glasses. Garnish as desired.

Editor’s Note: This recipe was tested with Corona beer.

Cheese Soup

Here’s a creative twist on cheese soup that uses veggies and chicken broth. It tastes a bit lighter and fresher than most cheese soups, and is great for entertaining.

—SHARON DELANEY-CHRONIS SOUTH MILWAUKEE, WISCONSIN

PREP/TOTAL TIME: 30 MIN. MAKES: 12 SERVINGS (3 QUARTS)

4 medium carrots, chopped

2 celery ribs, chopped

1 large onion, chopped

1 medium green pepper, chopped

½ cup butter

¾ cup all-purpose flour

1 teaspoon salt

3 quarts 2% milk

1⅓ cups reduced-sodium chicken broth

1 package (8 ounces) process cheese (Velveeta), cubed

1½ cups (6 ounces) shredded cheddar cheese

1. In a Dutch oven, saute the carrots, celery, onion and green pepper in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted.

dishing about food

There are many variations of cheese soup. Some use beer; others call for broccoli or cauliflower. In the dairy state of Wisconsin, cheese soup of any kind is very popular.

MILWAUKEE, WI

Residents of Brew City have taken beermaking seriously since the 19th century. Miller Beer (ballpark sponsor of the Milwaukee Brewers) wasn’t the only historic brewery founded there: Pabst, Blatz and Schlitz were, too. Today, several other breweries operate in the area, and many offer regular tours.

Grandma’s Dill Pickles

Treasured family recipes like this one are like old friends. The crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They make a great accompaniment for sandwiches.

—BETTY SITZMAN WRAY, COLORADO

PREP: 50 MIN. PROCESS: 15 MIN. MAKES: 9 QUARTS

11 cups water

5 cups white vinegar

1 cup canning salt

12 pounds pickling cucumbers, quartered or halved lengthwise

9 dill sprigs or heads

18 garlic cloves

18 dried hot chilies

1. In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into hot quart jars within ½ in. of top. Place one dill head, two garlic cloves and two peppers in each jar.

2. Carefully ladle hot mixture into jars, leaving ½-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Spaetzle Dumplings

These tender homemade noodles take only minutes to make and are a natural accompaniment to my mom’s chicken. You can enjoy them with the chicken gravy or simply buttered and sprinkled with parsley.

—PAMELA EATON MONCLOVA, OHIO

PREP/TOTAL TIME: 15 MIN. MAKES: 6 SERVINGS

2 cups all-purpose flour

4 eggs, lightly beaten

⅓ cup 2% milk

2 teaspoons salt

8 cups water

1 tablespoon butter

1. In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil.

2. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.

dishing about food

This German dish is filling and comforting. Eat it as a side with butter, dress it up with caramelized onions and gravy, or toss some into soup.

WEST BAYARD, NE

Pioneers of many ancestries passed by Chimney Rock on their journeys west. It was on the routes of the Oregon, Mormon and California trails.

Elegant Scalloped Potatoes

I wanted a different side dish one night, so I dressed up my usual scalloped potatoes with bacon, green onion and extra cheese. Microwaving speeds things up, but you can save even more time by preparing it a day early.

—KRISTA WILSON EDGERTON, KANSAS

PREP: 30 MIN. BAKE: 15 MIN. MAKES: 10-12 SERVINGS

8 large baking potatoes

6 tablespoons butter, cubed

6 tablespoons all-purpose flour

1 to 2 teaspoons garlic powder

½ teaspoon salt

½ teaspoon pepper

3½ cups milk

12 ounces process cheese (Velveeta), cubed

⅓ cup crumbled cooked bacon

1 cup (4 ounces) shredded cheddar cheese

¼ cup sliced green onions

1. Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly.

2. In a saucepan, melt butter. Stir in the flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from the heat; set aside.

3. Cut potatoes into ¼-in. slices. Place a third of the slices in a greased 13x9-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions.

4. Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Split Pea Soup with Meatballs

The addition of tender meatballs adds a flavorful twist to ordinary split pea soup. Whenever I prepare this for our church soup suppers, I come home with an empty pot!

—DONNA SMITH GREY CLIFF, MONTANA

PREP: 20 MIN. COOK: 2 HOURS MAKES: 10-14 SERVINGS (3½ QUARTS)

1 pound dry green split peas

3 medium carrots, cut into ½-inch pieces

¾ cup diced celery

1 medium onion, diced

8 cups water

3 medium potatoes, cut into ½-inch cubes

2½ teaspoons salt

¼ teaspoon pepper

MEATBALLS

¾ cup finely chopped celery

1 medium onion, finely chopped

4 tablespoons canola oil, divided

1½ cups soft bread crumbs

2 tablespoons water

1 teaspoon salt

½ teaspoon dried sage, crushed

1 egg

1 pound ground pork

1. In a Dutch oven or stockpot, combine the peas, carrots, celery, onion and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.

2. Add potatoes, salt and pepper; cover and simmer for 30 minutes.

3. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into ¾-in. balls.

4. In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.

Fried Squash Blossoms Snack

Savvy gardeners know that flowers from plants in the squash family make flavorful fare. Remove only the male blossoms—those with thin, trim stems—if you’d also like to harvest some squash. You’ll find these to be a treat that’s tender on the inside and crisp on the outside.

—LYNN BUXKEMPER SLATON, TEXAS

PREP/TOTAL TIME: 30 MIN. MAKES: 4 SERVINGS

½ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon garlic salt

¼ teaspoon ground cumin

1 egg

½ cup milk

1 tablespoon canola oil

Additional oil for frying

12 large freshly picked squash blossoms

1. In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, beat egg, milk and oil; add to dry ingredients and stir until smooth. In a skillet, heat 2 in. of oil to 375°. Dip blossoms into batter and fry in oil a few at a time until crisp. Drain on paper towels. Keep warm until serving.

dishing about food

In Italy, Squash blossoms are stuffed with ricotta or fresh mozzarella before being battered and fried. The blossoms are very perishable, so it is best to pick them from your own beds of zucchini, yellow squash or pattypan squash and use them quickly.

OBETZ, OH

Want to show your love for zucchini? Mark your calendar for the weekend before Labor Day. It’s Zucchinifest, in Obetz, Ohio, a four-day party dedicated to honoring this prolific veggie.