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ISO: ISO Music C ity Missy...curious minds want to know....what did you select for your regional menu?
- Thread starter traca
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music-city-missy
Well-known member
Well - I've selected the region - Mid-West now I start the real work....
I have to do research on the region and then put together a menu with 2 appetizers and 4 entrees with side, starch & sauce.
I had a hard time right up until the end - I wrote down New England then scratched through as I walked up to hand it in. Still not sure if I made the right decision but I guess there really isn't a right or wrong decision.
One girl is doing Southwest, one Deep South, I think one chose Floribbean and the other one didn't show up and turn in anything.
I have to do research on the region and then put together a menu with 2 appetizers and 4 entrees with side, starch & sauce.
I had a hard time right up until the end - I wrote down New England then scratched through as I walked up to hand it in. Still not sure if I made the right decision but I guess there really isn't a right or wrong decision.
One girl is doing Southwest, one Deep South, I think one chose Floribbean and the other one didn't show up and turn in anything.
richard-in-cincy
Well-known member
some ideas
Here's a recipe for Ohio Ham Loaf. Loved this stuff growing up:
Ingredients
1 pound ground ham
3/4 pound ground pork
1/2 cup cracker crumbs (saltines)
1 egg
1/2 cup milk
Sauce
1/2 cup firmly packed brown sugar
1/4 cup vinegar
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
Mix all except sauce ingredients and shape into a loaf; place in a loaf pan. Then mix sauce ingredients and pour over the ham loaf. Cover ham loaf when first in the oven, then remove later to allow loaf to brown. Bake at 350 degrees for 1-1/2 hours.
We always had this with baked macaroni and cheese and usually green beans.
Other meals my grandmother served, not sure how authentic "midwestern" these are, most of her food was German and Southern (hey, we were right across the river from Kentucky), but some ideas:
Thick and creamy potato soup, fried salmon patties, hard boiled eggs
Sausages, sauerkraut, mashed potaotes (sort of a Midwest Charcroute Garni--LOL)
Sunday boiled beef dinner, but that's nearly universal. Slow simmered cheap beef cooked with potatoes, celery, carrots, and onions with spaetzle and gravy, tossed salad, strawberry jello with bananas, and either apple pie or German's Chocolate Cake.
And I've never seen this anywhere else, but baked spaghetti was always a very popular casserole. Cook spaghetti, mix with sauce, meat and cheese, put in casserole, top with more cheese (mozz and parm, and or romano), bake until browned. Sort of a quick lasagne really.
Here's a recipe for Ohio Ham Loaf. Loved this stuff growing up:
Ingredients
1 pound ground ham
3/4 pound ground pork
1/2 cup cracker crumbs (saltines)
1 egg
1/2 cup milk
Sauce
1/2 cup firmly packed brown sugar
1/4 cup vinegar
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
Mix all except sauce ingredients and shape into a loaf; place in a loaf pan. Then mix sauce ingredients and pour over the ham loaf. Cover ham loaf when first in the oven, then remove later to allow loaf to brown. Bake at 350 degrees for 1-1/2 hours.
We always had this with baked macaroni and cheese and usually green beans.
Other meals my grandmother served, not sure how authentic "midwestern" these are, most of her food was German and Southern (hey, we were right across the river from Kentucky), but some ideas:
Thick and creamy potato soup, fried salmon patties, hard boiled eggs
Sausages, sauerkraut, mashed potaotes (sort of a Midwest Charcroute Garni--LOL)
Sunday boiled beef dinner, but that's nearly universal. Slow simmered cheap beef cooked with potatoes, celery, carrots, and onions with spaetzle and gravy, tossed salad, strawberry jello with bananas, and either apple pie or German's Chocolate Cake.
And I've never seen this anywhere else, but baked spaghetti was always a very popular casserole. Cook spaghetti, mix with sauce, meat and cheese, put in casserole, top with more cheese (mozz and parm, and or romano), bake until browned. Sort of a quick lasagne really.
desertjean
Well-known member
Iowa: Chicken and noodles (wait, there's more)
Served over mashed potatoes. No veggies get tossed in, these are hearty, thick noodles with big chunks of chicken and more like a gravy than a soup over really thick mashed potatoes, wimpy whipped ones will not work.
Obviously, we didn't follow the Atkins plan in Iowa smileys/smile.gif
Served over mashed potatoes. No veggies get tossed in, these are hearty, thick noodles with big chunks of chicken and more like a gravy than a soup over really thick mashed potatoes, wimpy whipped ones will not work.
Obviously, we didn't follow the Atkins plan in Iowa smileys/smile.gif
Oh boy, you betcha- Midwestern is my heart and soul
Here are a bunch of T&T favorites from Minnesota:
ST. PAUL ATHLETIC CLUB’S BEER-CHEESE SOUP (makes 2 quarts)
Hearty and rich -- great with a salad and bread.
1 cup each chopped celery and chopped onion
1 cup oil
1-1/2 cup flour
2 cups milk
3 cups water
2 T dry mustard
1 T Worcestershire sauce
4 T dry chicken stock base
1/2 T onion salt
1 lb cheddar cheese, shredded
18 oz beer
pepper and tabasco to taste, popcorn for garnish
Saute´ celery and onions in oil until transparent. Add flour and cook about 10 minutes. Add milk, water, mustard, Worcestershire, pepper, tabasco, chicken stock, and onion salt. Cook 45 minutes on low heat. Mix in cheese, add beer, and heat, stirring, until cheese is melted.
Sprinkle popcorn on top.
CORN AND POTATO CHOWDER
Makes 7-8 cups
4 slices bacon cut into 1/2” pieces
1 large onion, chopped
2 large carrots, peeled and sliced thin
1 cup celery, sliced thin
1 bay leaf
2 large potatoes, peeled and cubed
2 cups chicken broth
1 cup milk
1 cup half/half or cream
2 cups corn
1 cup shredded cheddar or American cheese
salt, pepper and cayenne to taste
sour cream (just for serving)
Cook bacon until crisp and transfer to paper towels. In the bacon drippings, cook the onion, carrot, celery, bay leaf, salt & pepper. Cook for about 10 minutes. Add potato and chicken broth. Bring to a boil and simmer covered for 15 minutes or until potato is tender. Add the corn, milk and cream. Simmer for another 10 minutes. Remove bay leaf. Take about 2 cups of veggies and soup and puree it in a blender or food processor. Return it to the soup pot. Add the cheese and cayenne.
Serve in bowls with a dollop of sour cream on top and sprinkle with bacon.
THE BEST WILD RICE SALAD
This is one of the best salads I've ever served; it is great with grilled meats and fish.
2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)
Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.
VINAIGRETTE (make 2 batches, or double, for above recipe)
1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste
Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.
CHICKEN FRICASSEE (serves 4)
A simple, hearty meal-in-a-bowl.
1 large chicken, cut up
1/2 cup flour
1 tsp each salt, garlic powder
1 T pepper
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic
1 T rosemary
1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
Here are a bunch of T&T favorites from Minnesota:
ST. PAUL ATHLETIC CLUB’S BEER-CHEESE SOUP (makes 2 quarts)
Hearty and rich -- great with a salad and bread.
1 cup each chopped celery and chopped onion
1 cup oil
1-1/2 cup flour
2 cups milk
3 cups water
2 T dry mustard
1 T Worcestershire sauce
4 T dry chicken stock base
1/2 T onion salt
1 lb cheddar cheese, shredded
18 oz beer
pepper and tabasco to taste, popcorn for garnish
Saute´ celery and onions in oil until transparent. Add flour and cook about 10 minutes. Add milk, water, mustard, Worcestershire, pepper, tabasco, chicken stock, and onion salt. Cook 45 minutes on low heat. Mix in cheese, add beer, and heat, stirring, until cheese is melted.
Sprinkle popcorn on top.
CORN AND POTATO CHOWDER
Makes 7-8 cups
4 slices bacon cut into 1/2” pieces
1 large onion, chopped
2 large carrots, peeled and sliced thin
1 cup celery, sliced thin
1 bay leaf
2 large potatoes, peeled and cubed
2 cups chicken broth
1 cup milk
1 cup half/half or cream
2 cups corn
1 cup shredded cheddar or American cheese
salt, pepper and cayenne to taste
sour cream (just for serving)
Cook bacon until crisp and transfer to paper towels. In the bacon drippings, cook the onion, carrot, celery, bay leaf, salt & pepper. Cook for about 10 minutes. Add potato and chicken broth. Bring to a boil and simmer covered for 15 minutes or until potato is tender. Add the corn, milk and cream. Simmer for another 10 minutes. Remove bay leaf. Take about 2 cups of veggies and soup and puree it in a blender or food processor. Return it to the soup pot. Add the cheese and cayenne.
Serve in bowls with a dollop of sour cream on top and sprinkle with bacon.
THE BEST WILD RICE SALAD
This is one of the best salads I've ever served; it is great with grilled meats and fish.
2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)
Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.
VINAIGRETTE (make 2 batches, or double, for above recipe)
1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste
Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.
CHICKEN FRICASSEE (serves 4)
A simple, hearty meal-in-a-bowl.
1 large chicken, cut up
1/2 cup flour
1 tsp each salt, garlic powder
1 T pepper
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic
1 T rosemary
1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
music-city-missy
Well-known member
Yep - I see some familiar dishes here....
when I started dating DH, he taught me how to make chicken and noodles served over mashed potatoes and now I do not only that but a beef roast version.
I had never really had sauerkraut until DH and now I love it - and serve it over mashed potatoes.
Of course I have to do something with Richard's spaetzle - I LOVE that stuff!!!
This is week 4 already and I have to submit it week 9 so I have some work to get done here in the next week or so. I am sure I'll be coming back for ideas and feedback.
TIA everyone!!!
when I started dating DH, he taught me how to make chicken and noodles served over mashed potatoes and now I do not only that but a beef roast version.
I had never really had sauerkraut until DH and now I love it - and serve it over mashed potatoes.
Of course I have to do something with Richard's spaetzle - I LOVE that stuff!!!
This is week 4 already and I have to submit it week 9 so I have some work to get done here in the next week or so. I am sure I'll be coming back for ideas and feedback.
TIA everyone!!!
Do you have the recipe for the noodles? My mom made what she called
noodles with cream, eggs and bacon powder, I think they were probably more like slick dumplings. They were slightly chewy, if that's the word, but utterly delicious. She always served them with Baked chicken, mashed potatoes on the side,lol. I have what passes for a recipe and still make them, but I have a problem making them as 'al dente' as she did and it think there's more to it than how long she cooked them. I was raised in Northern Missouri, Mom got the recipe from one of her neighbors. I'd love to see your recipe if you have one.
noodles with cream, eggs and bacon powder, I think they were probably more like slick dumplings. They were slightly chewy, if that's the word, but utterly delicious. She always served them with Baked chicken, mashed potatoes on the side,lol. I have what passes for a recipe and still make them, but I have a problem making them as 'al dente' as she did and it think there's more to it than how long she cooked them. I was raised in Northern Missouri, Mom got the recipe from one of her neighbors. I'd love to see your recipe if you have one.
desertjean
Well-known member
Midwestern food philosphy:
Everything tastes better when served over mashed potatoes with sliced white bread and butter on the side!
Everything tastes better when served over mashed potatoes with sliced white bread and butter on the side!
desertjean
Well-known member
I don't have a real recipe...
I make them the way mom did. Put a pile of flour on the board, sprinkle on salt. Make the well and then start adding eggs (I will use an extra yolk for every 2 whole eggs that it takes) until you get a dough, knead just a few times, cover and let rest. Roll out to desired thickness (we like them THICK, probably an 1/8" or so). Roll up like cinnamon rolls, slice and unroll. Sprinkle with flour and let dry out for a 2 hours or so.
My MIL makes the best beef 'n noodles using Reames frozen noodles and using left over pot roast.
I make them the way mom did. Put a pile of flour on the board, sprinkle on salt. Make the well and then start adding eggs (I will use an extra yolk for every 2 whole eggs that it takes) until you get a dough, knead just a few times, cover and let rest. Roll out to desired thickness (we like them THICK, probably an 1/8" or so). Roll up like cinnamon rolls, slice and unroll. Sprinkle with flour and let dry out for a 2 hours or so.
My MIL makes the best beef 'n noodles using Reames frozen noodles and using left over pot roast.
richard-in-cincy
Well-known member
I have many fond memories
of all those homemade beef or chicken and noodles served over mashed spuds. LOL
of all those homemade beef or chicken and noodles served over mashed spuds. LOL
desertjean
Well-known member
It is my comfort food
Whenever I am in dire need of comfort food, this is what I go for. I've updated other favorites as my tastes have changed and matured, but not this one.
This is the one that, while I am eating, I can hear mom yelling at me to clean my room, brothers arguing over what to watch on t.v. and dad, service revolver strapped on, hollering for his keys as he was trying to leave for his pm shift. A little bit childhood in a big bowl noodles smileys/smile.gif
Whenever I am in dire need of comfort food, this is what I go for. I've updated other favorites as my tastes have changed and matured, but not this one.
This is the one that, while I am eating, I can hear mom yelling at me to clean my room, brothers arguing over what to watch on t.v. and dad, service revolver strapped on, hollering for his keys as he was trying to leave for his pm shift. A little bit childhood in a big bowl noodles smileys/smile.gif
Missy...I wonder if you could orient your theme on the cultures the migrated to the midwest.
There's the Amish in Iowa, Germans in Wisconson, Polish/Irish/Italians in Chicago, etc.
Midwest seems to epitomize Americana comfort food. In my home in Peoria, IL., we ate a ton of corn, pork chops, meatloaf, scalloped potatoes, and fish (my dad was from Michigan and he was avid freshwater fisherman.)
In fact, I was recently telling someone about the foods I missed in Illinois. For us, cheap food meant hoagies & Italian. I miss Chicago-style pizza. And those tenderloins I mentioned a couple weeks ago...those were amazing.
My mom once sent me a book filled with our "family recipes." Picture creamed corn (which I hated), cream of mushroom sloppy joes, sour cream chocolate cake, and my dad's apple pie. smileys/smile.gif
There's the Amish in Iowa, Germans in Wisconson, Polish/Irish/Italians in Chicago, etc.
Midwest seems to epitomize Americana comfort food. In my home in Peoria, IL., we ate a ton of corn, pork chops, meatloaf, scalloped potatoes, and fish (my dad was from Michigan and he was avid freshwater fisherman.)
In fact, I was recently telling someone about the foods I missed in Illinois. For us, cheap food meant hoagies & Italian. I miss Chicago-style pizza. And those tenderloins I mentioned a couple weeks ago...those were amazing.
My mom once sent me a book filled with our "family recipes." Picture creamed corn (which I hated), cream of mushroom sloppy joes, sour cream chocolate cake, and my dad's apple pie. smileys/smile.gif
desertjean
Well-known member
Traca, I have to ask
Cream of Mushroom Sloppy Joes? Please tell me there is a comma missing smileys/smile.gif
We have discovered that Guinea Grinders mean something different here in CA (think Italian hoagie), but in Iowa it's an Italian sausage (crumble, not link) sandwich, preferably with hot peppers and pepper jack cheese.
Oh, yes, the tenderloins. That is one of the first things I go for on a trip home...gotta stop at a bar and grab one. YUM.
Cream of Mushroom Sloppy Joes? Please tell me there is a comma missing smileys/smile.gif
We have discovered that Guinea Grinders mean something different here in CA (think Italian hoagie), but in Iowa it's an Italian sausage (crumble, not link) sandwich, preferably with hot peppers and pepper jack cheese.
Oh, yes, the tenderloins. That is one of the first things I go for on a trip home...gotta stop at a bar and grab one. YUM.