Indiana Specialty Foods/Recipes (Indianapolis, Kokomo: buy, restaurant, store)

[Future Trooper]

This thread will be a place where Hoosiers(Whether current or ex) can post their recipes that they fondly remember or still create that would be considered quintessentially Hoosier

Something that probably doesn't come to mind when Indiana is mentioned are specific foods (except that blasted corn!..lol), unless you heard Bobby Flay's remark that our official state food is the corn dog (not true, Indiana does not have an official state food

Indiana was settled by pioneers around the early 1800's, and these hardy folk subsisted on wild game, native berries, seeds, and other primitive foods. By the 1840s the state ranked among the top in the farming of sheep, hogs, corn, and wheat. European immigrants brought their culinary traditions with them,and adapted them to fit the available resources. Persimmons were made into pies, fried biscuits became an Indiana specialty, and preparing pork in numerous ways has become a well-developed culinary art

The Breaded Pork Tenderloin Sandwich-. Many people you ask would never guess that the Breaded Pork Tenderloin Sandwich originated in Huntington Indiana in 1908 by street vendor Nick Freinstein. Whose family restaurant still exists to this day. It is almost un-Hoosierlike to go to a county or the state fair without encountering this delectable sandwich made from an oversized slice of pork tenderloin, pounded flat, breaded and deep fried, then served on a bun with tomato, onion, pickle, and other favorite sandwich toppings

Sugar Cream Pie-. Sugar Cream Pie sometimes known as the Hoosier pie( which is now the official state pie) is another Indiana delicacy. It is thought that the recipe originated in Indiana's Shaker and/or Amish communities as a way to produce a delicious dessert when apples ran short. A pie shell filled and baked with layers of butter, maple/brown sugar, and vanilla-flavored cream, sugar cream pie is sure to satisfy any sweet tooth

Corn Dogs-.Many vendors lay claim to the creation of the corn dog, although none are from Indiana. However, the humble corn dog has become another popular Indiana food that is found at all county fairs and festivals. You can buy them at most convenience stores, malls, and gas stations. We have to do something with all the corn!..lol. A corn dog is simply a hot dog on a wooden stick which is dipped into a cornbread-type batter and deep fried. They are served with ketchup and mustard. One way to enjoy your corn dog is to poke a hole in the top end and squeeze the ketchup and mustard between the hot dog and the crust, although us more genteel Hoosiers spread the condiments on the outside or will dip them into condiments poured on the plate

Indiana Food Facts: -1.Wonder Bread got its name and colorful package design when the owner of the Taggart Baking Company (founded in Indianapolis) was awestruck by the hundreds of colorful hot-air balloons that were released over the Indianapolis Speedway.--2. Canned tomato juice was developed in Kokomo, Indiana, at the request of a doctor for a nutritious baby food

3.Redenbachers Popcorn created by Orville Redenbacher In 1951, he and partner Charlie Bowman bought the George Chester and Son seed corn plant near Valparaiso, Indiana. Naming the company "Chester Hybrids," they tried tens of thousands of hybrid strains of popcorn before achieving success. Redenbacher and Bowman initially named the hybrid "RedBow," but were advised by an advertising agency to use the name Orville Redenbacher to market the corn. They adopted the advice, launching their gourmet popping corn in 1970, and Orville was suddenly everywhere. Redenbacher could be first seen on national television in 1973, long before his well-known commercial appearances as himself promoting his gourmet kernels

So next time you are in your a grocery store or in a restaurant take a moment at what you select. You may never know it but what you select may be originally from Indiana

[Future Trooper]

Breaded Pork Tenderloin Sandwich Recipe Link for recipes for The Breaded Pork Tenderloin Sandwich--------- Sugar Cream Pie Recipes, Pie Recipe -Recipes for Sugar Cream Pie

[Future Trooper]

Here are 2 of my favorite recipes.

I have a few recipes that I would like to share with you all. They all have been created by fellow Hoosiers.


SLAM

1 jar of cheese
1 bag of cheese doritos
5 packs of ramen noodles( don't use the seasoning packets)
1 pound of ground beef
1 package of taco seasoning

Directions:

Brown ground beef then drain. Add taco seasoning and jar of cheese. Boil noodle according to package, then add to ground beef mixture. Put dorito chips in a dish and pour beef,cheese, and noodle mixture over the top.

^^ I've shared this recipe with my friends in South Dakota, West Virginia,Maryland,Vermont,Texas, Florida, Washington,California and even provinces in Canada! They all loved it! This recipe is very popular amongst kids/teenagers and men^^


BEEF NACHO CASSEROLE

Ingredients:

1lb of ground beef
1 cup of sweet corn
1 tablespoon of chili powder
1 cup each of Colby and Monterey Jack Cheese
1 12oz. jar of chunky salsa
3/4 cup of Miracle Whip
2 cups of crushed tortilla chips
Chopped lettuce with tomato(optional)

Directions:

Heat oven to 350 degrees. Brown meat then drain. Stir in salsa,corn,miracle whip, and chili powder. Layer 1/2 meat mixture,chips and cheese in 2 quart size casserole dish. Repeat layers. Bake for 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes if desired.

^^ This recipe is very popular at football parties and is also a favorite amongst kids/teenagers and men.

[jodyrose]

Originally Posted by gdude

This thread will be a place where Hoosiers(Whether current or ex) can post their recipes that they fondly remember or still create that would be considered quintessentially Hoosier

Something that probably doesn't come to mind when Indiana is mentioned are specific foods (except that blasted corn!..lol),

GDude, now dont go blasting corn til you try this recipe...I have seen people at a potluck supper lick the serving spoon to get it all...

Corn Cassarole

1 box Jiffy Cornbread mix
1 stick butter
1 can whole kernel corn, undrained (I use my fresh frozen and it works fine too)
1 can creamed corn
8 oz sour cream
Salt and Pepper to taste and I usually sprinkle a bit of paprika on the top for color.
Bake in a 350 degree oven for approx 45min.

For potluck suppers I always double the recipe and add some extra corn to boot.
Oh yeah and my Amish gramma made THE BEST brown sugar pie ever, I still miss it.
Jody

[paptofour]

Jodyrose, you got me thinking about a pie my Mother use to make. She called it Burnt sugar pie and always made it in one of those black cast iron skillets. Just wondering if maybe it could be the same pie your Gramma made. The only time I ever get it anymore is when I visit one of my Sisters in central Indiana. If you google Burnt sugar pie several recipes come up.

Cooks.com - Recipe - Burnt Sugar Pie

After googling Brown sugar pie, I got this.

http://www.amishrecipes.net/recipes....r-Pie/Dessert/

[plantlover]

Hey GDude, there is a thread here about the Indiana State Pie - Sugar Cream Pie. Jaxson posted a recipe, I made it and wow, is it EVER DELICIOUS!! Here it is:

Old Fashioned Sugar Cream Pie

3/4 c. Granulated sugar
2/3 c. Brown sugar
1/2 c. Flour
1/8 t. Salt
1 c. Boiling water
1 t. Vanilla
1 c. Cream*
Nutmeg or cinnamon for top

In a bowl stir together the sugars, flour and salt. In a pan bring your water to a boil then measure out 1 cup; add gradually to your sugar mixture stirring until smooth. Add cream and vanilla. Pour into unbaked 8" or 9" pie crust shell. Sprinkle with either nutmeg or cinnamon whatever you have on hand.

Bake at 450° for 10 minutes; reduce heat to 350° and bake for 30 more minutes.

*Cream~~in her side notes she writes you can use cream (best), milk or canned evaporated milk. I have used all 3 at one time or another and prefer cream myself it lends a smooth deeper creamy taste. If I use either milk I put a little butter into the pie mixture before baking.

Hope you enjoy it!

[Future Trooper]

Sounds like some tasty recipes!

I have another one. This one originated in Southern Indiana,

Fried Biscuits:

• 1 cup warm water (120 degree F to 130 degree F)
• 1 package active dry yeast
• 1/3 cup nonfat dry milk powder
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 2 to 2 1/3 cups all-purpose flour
• Cooking oil or shortening for deep-fat frying
• Apple butter (optional)

Directions

1. In a large bowl, combine warm water and yeast. Let stand for 5 minutes. Meanwhile, in a small bowl, combine the dry milk powder, sugar, and salt.

2. Whisk the 1 tablespoon cooking oil into the yeast mixture. Add milk powder mixture and whisk until foamy and well combined. Using a wooden spoon, beat in the flour, 1/2 cup at a time, until dough is of good rolling consistency and not too sticky.

3. Cover and let rest in a warm place for 10 minutes. Turn dough out onto a lightly floured surface. Lightly roll or pat dough until almost 1/4-inch thick. Cut the dough with a floured 2-1/2-inch biscuit cutter. Do not reroll.

4. Meanwhile, fill a large, deep saucepan or deep-fat fryer with 1-1/2 to 2 inches of cooking oil or shortening. Heat oil to 365 degree F. (For best results, use a deep-fat frying thermometer. Be sure to place it so the bulb doesn't touch the pan.)

5. Using a metal slotted spoon, carefully lower biscuits, 2 or 3 at a time, into deep, hot fat. Fry for 3 to 4 minutes or until double in volume and golden brown, turning once and spooning fat over squares as they fry. Remove with a slotted spoon. Drain on a wire rack set over paper towels. Keep biscuits warm in a 250 degree F oven while frying remaining biscuits. Repeat with remaining biscuits. Serve warm. Serve with apple butter, if you like. Makes about 12 biscuits.


Hope you guys like!