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Midwest Recipes
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Ready Time: 10 Min
"I've always loved my grandma's recipe for spinach-mandarin salad, so when I found this recipe, I knew it was one I had to try. It's easy to make and great for special occasions. I treasure this recipe and have passed it on to many. --Valerie Belley, St. Louis, Missouri"
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Ready Time: 2 Hrs
"A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color."
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Ready Time: 25 Min
"A popular side dish for our Independence Day menu, this hearty pasta salad is practically a meal in itself. It fit into our theme with the bright red cherry tomatoes, white noodles and cauliflower plus blue cheese. The creamy dressing is pleasantly zesty. -Laurie Neverman, Green Bay, Wisconsin"
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Ready Time: 45 Min
"This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches"
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Ready Time:
"If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead."
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Ready Time: 35 Min
"The nutmeg comes through in this effortless version of peach cobbler that relies on convenient canned pie filling and refrigerated biscuits. 'It is very good served warm,' recommends Phyllis Schmalz of Kansas City, Kansas."
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Ready Time: 30 Min
"'My grandma and I created this kids' version of a German breakfast dish,' relates Jaycee Gfeller of Russell, Kansas. 'Serve it with toast or English muffins.'"
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Ready Time: 55 Min
"For your next potluck offering, consider this hearty pasta bake from Marlene Mohr of Cincinnati, Ohio. It's jazzed up with pepperoni, sausage and olives for pizza-like flavor. It's handy, too, because it can be assembled ahead of time, then baked right before serving."
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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."
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Ready Time: 50 Min
"I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together."
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