Does anyone have any recipes that are specific to the midwest?

Question

Yes, I do realize that the midwest is made up of all kinds of people from many different places/backgrounds - but I guess what I am looking for is some good "ol meat and potatoes" recipes. My husband was born in the midwest and has been living here in California for the past 5 years, where he met me :)
He misses the type of food from where he comes from. Any recipes?
Thanks~

Oh...and I have asked his mom for some recipes, but she only gave me a couple. Looking to get new ideas.

Answer 1

I'm from the midwest (Ohio) and would give you a bunch of recipes if I had a better idea of what your husband enjoyed. Because we have REAL winter!!!, we do eat more good old meat and potato meals for 6 or so months per year. If some of my ideas appeal to you and your husband, you can email me or search on your own. So here goes...

beef stew
chili with cheese or Cincinnati style (on spaghetti)
pot roast with carrots, onions and potatoes roasted within it
roast pork with sauerkraut and carrots (mashed potatoes made separately)
ham and scalloped or au gratin potatoes
chicken with fettucini alfredo
prime rib with yorkshire pudding
lasagna/stuffed shells/manicotti with italian sausage
beef or chicken vegetable soup
potato soup
kielbasa with sauerkraut
pierogies with sauted onions and sour cream
potato pancakes
pork chops - grilled or bbq or broiled or in casseroles
tuna noodle casserole
chicken paprikash
hungarian goulash
swiss steak
salisbury steak
filet mignon with twice baked potato
bbq pork or beef ribs

Always add a salad and fresh steamed vegetable if they aren't already in the recipe!

Enjoy!

Answer 2

Taco Seasoning mixture 2 teaspoons chili powder a million a million/2 teaspoons dried minced onion a million a million/4 teaspoons salt a million teaspoon paprika 3/4 teaspoon overwhelmed pink meat bouillon cube a million/2 teaspoon splenda a million/4 teaspoon cayenne pepper a million/4 teaspoon garlic powder a million/4 teaspoon onion powder combine each and every of the climate in a small bowl. practice taco meat making use of a million pound of floor pink meat. BROWN floor pink meat; drain. upload seasoning mixture and 3/4 cup of water. deliver to a boil; shrink warmth. Simmer uncovered, 10 minutes, stirring each and every so often. SERVE bowls of pro floor pink meat, lettuce, tomato, cheese and bitter cream.

Answer 3

Crock Pot Cincinnati Chili

5-6 servings 4½ hours 20 min prep
Change to: servings US Metric
Crock pot Ingredients
1 1/2 lbs lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
6 garlic cloves, minced
2 tablespoons mild chili powder
1 tablespoon paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water
Have It 5 Ways
1 lb spaghetti, cooked
1 medium onion, finely chopped
1 cup finely grated cheddar cheese
1 (15 1/2 ounce) can kidney beans, rinsed, drained, and heated hot sauce (your favorite- I like Franks or Crystal)
Brown ground beef, onions, and celery in a large skillet, drain off all fat. Place ingredients for the crock pot into the slow-cooker and stir well. Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting.
Cook spaghetti 1/2 hour before chili is done. To have chili 3-ways, serve it with spaghetti, chili and cheese.
To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese. Douse your chili liberally with hot sauce, if desired.


Easy (And Tasty) Meatloaf

5-7 servings 55 min 10 min prep
Change to: servings US Metric
1 lb ground beef
2 tablespoons dry onion soup mix
1 (5 ounce) can evaporated milk (2/3 cup)
2 tablespoons ketchup
2 tablespoons firmly packed brown sugar
1 teaspoon mustard
Heat oven to 350 degrees.
In 8 by 4 inch loaf pan, combine first 3 ingredients; mix well (mixture will be very moist) Press evenly in pan. Combine brown sugar, mustard, and ketchup in a small bowl. (We seem to double -- or triple the topping- It is so good!) Spoon over mixture. Bake for 45 minutes. Using spatulas, lift meat loaf from pan to a serving plate. (Because it will be in lots of liquid, mostly water if using lean ground beef).


New Chef Mashed Potatoes
10 servings 45 min 15 min prep
Change to: servings US Metric
10 medium potatoes
1/2 lb butter
1 cup whole milk
2 teaspoons salt
1/2 teaspoon white pepper
Boil 1 gallon of water in a 2 gallon cooking pot, covered. Do not add salt. Meanwhile, peel the potatoes and then cut each in half. Rinse them and drop them into a bowl of cold tap water. (You should be using nice-sized potatoes, large enough to bake -- sized between medium and large). When the water begins a good rolling boil, drain the potatoes from the cool water and drop them into the pot. Cover the pot until it begins to re-boil, then remove the lid and reduce the heat until the potatoes are cooking at a low boil, uncovered.
When the potatoes are "fork-tender," drain them in a colander and return them to the pot (no heat). Cut in the two sticks of butter, add the salt and pepper, and then begin mashing the potatoes with a hand masher. (Do not use a hand mixer -- this generates "whipped" potatoes which can be a bit gluey). When the potatoes are pretty well mashed, begin adding the milk, 1/4 cup at a time, and stir until the desired consistency is achieved. You may not end up using the entire cup, or, you may end up using a bit more -- potato moisture varies widely. If you get them too thin, just re-warm them over very low heat, stirring frequently, uncovered, until they stiffen back up.
Serve hot.
NOTE: As you choose, you can modify these mashed potatoes by adding sour cream, garlic salt (not too much!), Parmesan cheese, etc. Honestly, I like the basic recipe, with no additions, the best.


Jim's "Don't Spare the Spareribs" Ribs

BBQ Sauce
1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 lime, zest of
1 lime, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced
Spice Rub
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt (I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1-2 teaspoon cayenne
3 pork spare rib racks (3 pounds or less each)
1 can lager beer (optional)
At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan. Simmer over medium low heat for 1/2 an hour. Chill overnight (keeps several months in the refrigerator). The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs. Allow to sit, refrigerated, overnight. The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub. Let sit at room temperature for 45 minutes. Take BBQ sauce out of refrigerator and allow to come to room temperature. Heat oven to 200- 225 degrees Fahrenheit. After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed. Bake 4 hours.
If the ribs start to look dry, baste them with a little beer.
About halfway through cooking time, sprinkle ribs with the rest of the spice rub. about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
Once ribs are done, baste them with more sauce, if you like.
Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer. Serve with plenty of extra sauce on the side, and plenty of napkins.

Honeymoon Chicken Fricassee!

3-6 tablespoons flour
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
3-6 tablespoons butter
1 broiler-fryer chicken, cut in pieces (or 10 drums & thighs)
1 (10 ounce) can cream of mushroom soup (see note)
1 (10 ounce) soup can milk or 1 cream
1 (4 ounce) can sliced mushrooms, drained (optional)
Preheat oven to 375.
Combine dry ingredients on a plate; brush chicken pieces with butter, dip into flour mixture.
Arrange chicken in 13x9 pan; sprinkle any remaining flour over the meat.
Bake for 20 minutes.
Meanwhile, combine soup & milk in a bowl, and zap in the microwave (or stovetop in a pot), until hot & bubbly; stir well, add mushrooms if used. NOTE: Add an extra can of soup if you'd like a LOT of gravy. Drain fat from chicken; pour soup mixture over the meat. COVER pan with foil, continue baking until the meat is tender--about 40 minutes; juices will run clear when pierced with fork or knife-point. Remove foil and bake for 10 more minutes. SERVE: Ladle gravy over rice or egg noodles. A serving of broccoli or corn -- and -- "dinner is served!".
LEFTOVER MEAT: Pick meat from bones, mix with leftover rice and gravy, spoon into a serving/baking dish--next day, reheat in the microwave for "Fricasserole"!

Firehouse Ham

15 lbs shaved ham
8 ounces sliced pineapples
1 lb dark brown sugar
3 tablespoons ground cinnamon
8 ounces water
100 small hamburger buns
In large roasting pan place ham and pineapple. Cover and cook in oven 3 hours at 350 deg. In small pan combine brown sugar, cinnamon, and water and bring to boil. Set aside for later. When ham has cooked, pour sugar mixture over and continue to roast for an additional 2 hours.

nfd♥