Midwest Recipes

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Pepperoni Pizzazz Ready Time: 55 Min "With this hearty entree from Marge Unger of La Porte, Indiana, all you'll need to round out the meal is garlic bread and a tossed salad. 'I've fixed it for buffets, for potluck dinners and even for company. Keep the recipe handy, because you'll certainly be asked for it,' Marge assures."

Ponczki Ready Time: "This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag."

Potato and Cheese Filling for Pierogi Ready Time: "Potato and cheese filling for Pierogi."

Shrimp de Jonghe I Ready Time: 30 Min "Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls."

Shrimp de Jonghe II Ready Time: 45 Min "A rich and elegant shrimp dish which belies it's short preparation and cooking time."

Sugar Cream Pie III Ready Time: 1 Hr 30 Min "Quick and easy pie adapted from my church's cookbook."

Tangy Sliced Pork Sandwiches Ready Time: 20 Min "Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired."

The Sarge's Goetta - German Breakfast Treat Ready Time: 6 Hrs 30 Min "This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon."

Traditional Indiana Persimmon Pudding Ready Time: 2 Hrs 10 Min "This recipe has been handed down in our family since 1850. Its a Thanksgiving favorite, hot or cold!"