Cuisine of the Midwestern United States
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Midwestern cuisine is a regional cuisine of the
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. It has been described as "no-frills homestead and farm food, exemplifying what is called typical American cuisine". Some Midwesterners bake their own bread and pies and preserve food by canning and freezing it.
Background
Sometimes called "the breadbasket of America", the Midwest serves as a center for grain production, particularly wheat, corn, and soybeans.[3]
Beef and pork processing have long been important Midwestern industries.
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. The traditions of canning and freezing summer foods is still practiced in modern times. It's not unheard of for pies and bread to be baked at home.[6]
History
Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits. The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs. Apples, wheat, and oats were introduced later.[6]
Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies.
In the 19th century, as the frontier advanced westward, recipes had to be adapted based on the availability of ingredients. Danish
More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s. Rural and urban foodways began to diverge as cash-strapped immigrants became dependent on packaged foods.[10]
The expansion of railroads in the 1870s and 1880s allowed fresh citrus fruits to be shipped to the Midwest.[7] At the turn of the century, cruise ships operating along the Great Lakes offered varied dining selections. Seasonal fruits, sirloin steak, and lamb kidney saute with mushrooms were some of the breakfast offerings available in 1913.[11]
Beginning in the 1930s, fine dining was offered on railroad cars. Some of the dishes found on the menu were cashew chicken, baked filet of Lake Superior whitefish au gratin and the ambiguous dessert called "floating island".[12]
Ethnic influences
Some European foodways have, by wide acceptance, become part of the local cuisine to a degree that they have shed most cultural associations with specific immigrant groups.[6]
A Wurst mart, sometimes spelled Wurstmart or Wurst Markt, is a variation on a
Urban centers
Chicago
The local cuisine of Chicago has been shaped by its Greek, Jewish, and Italian communities. Jewish immigrant communities of Eastern European origin ate oatmeal cereal called
Throughout the city there are many variations on classic sandwiches like the
Chicago's cuisine has also seen notable contributions from its Latin American communities. Steamed
Chicago's food processing industry is historically significant. Following the
Cincinnati
The Queen City is known for its namesake Cincinnati chili, a Greek-inspired meat sauce (ground beef seasoned with cinnamon, nutmeg, allspice, cloves, bay leaf, cumin, and ground chilis), served over spaghetti or hot dogs. Unlike chili con carne, Cincinnati-style chili is almost never eaten by itself and is instead consumed in "ways" or on cheese coneys, which are a regional variation on a chili dog.
The city has a strong
In addition, Cincinnati's
The area was once a national center for pork processing and is often nicknamed Porkopolis, with many references to that heritage in menu-item names and food-event names;[4] pigs are a "well-loved symbol of the city."[4]
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Pork packing in Cincinnati 1873
-
Taste of Cincinnati 2009
Columbus
The Columbus, Ohio area is the home and birthplace of many well-known fast-food chains, especially those known for hamburgers. Wendy's opened its first store in Columbus in 1969, and is now headquartered in nearby Dublin. America's oldest hamburger chain, White Castle, is based there.
Besides burgers, Columbus is noted for the German Village, a neighborhood south of downtown where German cuisine such as sausages and kuchen are served.
In recent years, local restaurants focused on organic, seasonal, and locally or regionally sourced food have become more prevalent, especially in the Short North area, between downtown and the Ohio State University campus. Numerous Somali restaurants are also found in the city, particularly around Cleveland Avenue.
Columbus is also the birthplace of the
Cleveland
area.Prominent examples of these include
Local specialties, such as the pork-based dish
In Italian bakeries around the Cleveland area, a variation of the cassata cake is widely popular. This local version, commonly called the "Cleveland-style cassata", differs from the cassata siciliana in that it is made with layers of sponge cake, custard, and strawberries, then frosted with whipped cream. The cake is sold at bakeries throughout the Midwest region, including the Cleveland-area Corbo's, Presti's, and LaPuma Bakery (credited with creating the cake back in the 1920s).[23]
Detroit
Detroit specialties include Coney Island hot dogs, found at hundreds of unaffiliated "Coney Island" restaurants. Not to be confused with a chili dog, a coney is served with a ground beef sauce, chopped onions, and mustard.
The Coney Special has an additional ground beef topping. It is often served with French fries. Food writers Jane and Michael Stern call out Detroit as the only "place to start" in pinpointing "the top Coney Islands in the land."[18]: 233
Detroit also has its own style of pizza, a thick-crusted, Sicilian cuisine-influenced, rectangular type called Detroit-style Pizza. Other Detroit foods include zip sauce,[24] served on steaks; the triple-decker Dinty Moore sandwich,[25] corned beef layered with lettuce, tomato and Russian dressing; and a Chinese-American dish called warr shu gai or almond boneless chicken,[26] consisting of battered fried boneless chicken breasts served sliced on a bed of lettuce with a gravy-like chicken flavored sauce and slivered almonds.[27]
The Detroit area has many large groups of immigrants. A large Arabic-speaking population reside in and around the suburb of Dearborn, home to many Lebanese storefronts.
Detroit also has a substantial number of
can be found in many run-of-the-mill grocery stores and restaurants.Polish food is also prominent in the region, including popular dishes such as
Kansas City
The Kansas City Barbeque Society[29] spreads its influence across the nation through its barbecue-contest standards. Kansas City's barbecue craze can be traced back to Henry Perry, who in the early 1920s started barbecuing in an outdoor pit adjacent to his streetcar barn[30]
St. Louis
The large number of
St. Louis is also known for popularizing the ice cream cone and for inventing gooey butter cake (a rich, soft-centered coffee cake) and frozen custard. Iced tea is also rumored to have been invented at the World's Fair, as well as the hot dog bun.
A staple of grilling in St. Louis is the pork steak, which is sliced from the shoulder of the pig and often basted with or simmered in barbecue sauce during cooking.
Other popular grilled items include crispy snoots, cut from the cheeks and nostrils of the pig; bratwurst; and Italian sausage, often referred to as "sah-zittsa," a localization of its Italian name, salsiccia. Maull's is a popular brand of barbecue sauce in the St. Louis area.
Restaurants on
A poor boy sandwich is the traditional name in St. Louis for a submarine sandwich. A St. Paul sandwich is a St. Louis sandwich, available in Chinese-American restaurants. A slinger is a diner and late-night specialty consisting of eggs, hash browns, and hamburger, topped with chili, cheese, and onion.
Milwaukee
Traditional cuisine in Wisconsin was influenced by the European immigration there, so much, that it could be considered the "most European in the United States".
Twin Cities of Minnesota
Once known as "Mill City", homemade breads and pies feature prominently in Minneapolis cuisine.
Minneapolis is more racially and ethnically diverse than the rest of Minnesota. For the diverse ethnic groups that call Minneapolis home, retaining their distinct ethnic culture remains a goal that is supported by ethnic-oriented community organizations. Celebrating ethnic holidays and get togethers by preparing traditional foods remains a major symbol of cultural retention. It is a way people share their heritage and culture with outsiders. There are a plethora of restaurants serving ethnic cuisines.[39]
Today, there are many restaurants serving various
In the fall, the
American restaurants in the
Minneapolis and St. Paul also offer a diverse array of cuisines influenced by their many immigrant groups.[
Restaurants offering other cuisines of Asia including those from Afghanistan, India, Nepal and the Philippines are also recent additions to the Twin Cities dining scene.[citation needed] Local ingredients are often integrated into Asian offerings, for example Chinese steamed walleye and Nepalese curried bison.
Mexican and
The Twin Cities are home to many restaurants that serve the cuisines of the Mediterranean, Middle East and Northeast Africa including, Greek,[51] Ethiopian and Somalia have also opened a number of restaurants in Minnesota.[52]
West-African immigrants have brought their own cuisine in recent years. There is also a presence of Afro-Caribbean restaurants, with the famed Nicollet Avenue in Minneapolis being home to two Caribbean restaurants.[53][undue weight? ]
Omaha
Omaha is known for its steakhouses, many of which have closed.[54]
Central European and Southern influences can be seen in the local popularity of
Omaha is one of the places claiming to have invented the
Godfather's Pizza is one of the chain restaurants that originated in Omaha.[56]
The cheese frenchee is also a local favorite and staple, originating from the original King's Food Host fast-food restaurants.[57]
Regional specialties
Illinois
Early settlement in Illinois along the
Beans, pork, and potatoes were dietary staples in Southern Illinois. Fried eggs, fried pork, biscuits, fruit preserves and coffee were traditional breakfast foods. Dinner options consisted of boiled or fried potatoes, green beans cooked in fat, boiled pork, fried fat pork, sliced tomatoes, lettuce wilted with vinegar, macaroni with tomatoes, pie and cake.[59]
German settlers arriving in the 19th century brought foods like wienerschnitzel, sauerbraten, potato pancakes,
By 1890, fish from the Illinois river were being sent upstream to Chicago for sale in commercial markets on the east coast.
The
Indiana
Indiana claims shoreline along Lake Michigan so freshwater fish like perch and walleye have a place on local menus. Biscuits and gravy, topped with sausage gravy, can be found at diners throughout the state, sometimes served with eggs on the side, or other breakfast sides like home fries.
Chicken and noodles (or beef and noodles) are served over mashed potatoes. An original
Indiana produces roughly 25,000 gallons of maple syrup each year,[62] making it a popular condiment for different sweet and savory foods.
Fried biscuits are a specialty of the state, served with cinnamon sugar and spiced apple butter. Deep-fried pork tenderloin and fried bologna sandwiches are popular in Indianapolis and other parts of the state.[61] Turkey and Beef Manhattan dishes originated in Indianapolis and can be found in diners across the state.
Fried chicken is a staple of after-church dinner on Sundays (Indiana's version uses more black pepper than most).
Indiana produces more popcorn than any other state except Nebraska.[61]
A common Breakfast food found throughout Indiana is fried
Iowa
When French
Iowa's last communal meal was served in 1932. Traditional recipes from Amana's communal kitchens include radish salad, apple bread,
Danish immigrants brought
Czech immigrants contributed pastry filled with sweetened fruit or cheese called
Recipes compiled and published by the
Sliced pickle wraps or roll-ups made with dill pickles wrapped in cream cheese and ham may have derived from German cuisine.[68]
Basic soups included cauliflower-cheddar garnished with scallions, cream of carrot made with milk and rice, and beef noodle soup made with frozen vegetables and beef bouillon.
Various beverage offerings included cool apple-mint tea, German beer, a citrus mix that included orange juice, lemonade powder and club soda, as well as coffee flavored with cinnamon.[70]
The state is the center for loose-meat sandwiches, also called tavern sandwiches and appearing on many menus by each restaurant's unique name for them.[18]: 266 They originated in the region in the Ye Olde Tavern restaurant in 1934 before being popularized by Maid-Rite in 1936, which now has franchises in other Midwestern states.[71] The original Maid Rite sandwich from the 1920s is a ground meat sandwich with pickles, ketchup, mustard, and onions. Hot beef sandwich is made with leftover pot roast topped with gravy and mashed potatoes.[72]
Iowa is the leading pork producer in the United States.
Iowa is the leader in corn production in the United States, also leading in production of eggs and pork.[68] One well-known variety of sweet corn grown in Iowa is the bi-color peaches and cream.[72]
Rhubarb grows well in Iowa and is used for sauces, jams, cakes and pies. Heirloom varieties like Green Moldovan tomatoes, St. Valery carrot and Cimarron lettuce are still grown at the Plum Grove Historic Site.
Locally brewed beers like
Kansas
Classic
Pies include
Bierock is a stuffed yeast bread filled with sausage, ground beef, cabbage and onion that was introduced by Volga Germans.[76] It was a hearty, portable lunch for field laborers.[79] Today, it can be found in varieties like garlic chicken or vegetable.[76]
Similarly, the Czech pastry
Alcoholic beverages
As of November 2006, Kansas still has 29
Michigan
Michigan is a large producer of
Michigan's
Michigan is the home of both
Coney Islands, a diner originating with Greek immigrants in Detroit, are fairly common throughout the state.[18]: 233 A coney is a natural-casing hot dog on a bun, topped with raw onion, mustard, and coney sauce, a type of chili. Cheese may be added as well and variations are found throughout the state, with each city claiming theirs is the best.
These diners usually also have
In Polish communities throughout the state, pączki can be found every year on Fat Tuesday (Mardi Gras) in a wide assortment of flavors including lemon, blueberry, prune, and custard. Pierogis, goulash, and Polish-style sausage are common specialties in many restaurants.
Fish fries are common on Fridays and during Lent, usually set up buffet-style with items including rolls, potatoes (typically in the form of french fries and mashed), salad, coleslaw, apple sauce, deep-fried fish, and sometimes fried shrimp and baked fish.
Fish is generally popular throughout the state due to the state's location on four of the Great Lakes. Trout, walleye, perch, and catfish are common. Whitefish is a regional specialty usually offered along the coast, with smoked whitefish and whitefish dip being noteworthy.[85]
Fudge is commonly sold in tourist areas, with Mackinac Island being most famous for its fudge, traditionally chocolate, but there is a wide variety of flavors from mint to maple and may include nuts, fruit, or other candy pieces.
Minnesota
Minnesota is known for its church
Walleye, trout, herring, crappie, lutefisk, wild rice, raspberry, blueberry and strawberry are preferred ingredients in modern Minnesotan cuisine. Typical sides include mashed potatoes, pickles, jello salad, locally grown boiled new potatoes seasoned with fresh herbs or horseradish, baked beans, and vegetables like sweet corn on the cob, or buttered peas, carrots and green beans. Preferred to rice or pasta, potatoes are often served alongside buttered rolls and homemade strawberry jam.[89]
Food selections served at the annual
In northern Minnesota, along the
Letters and household accounts of Minnesota residents give details of mid-19th century frontier cuisine. A farmer's wife writes to her cousin about harvest in
Arriving in the 19th century, immigrants from
Minnesota's
Missouri
In Missouri, much of the cuisine is influenced by the various regions of the state.
In
Mid-Missouri and Northern Missourians eat a lot of beef (steaks, hamburgers, meatloaf, and roasts) and pork (steak, roasts, chops, and BBQ); sides often include potatoes (baked, mashed, cheesy, fried) and green vegetables (green beans, asparagus, zucchini).
Barbecue, mainly pork and beef, is popular in both St. Louis and Kansas City, as well as in much of the southern half of the state.
In Southern Missouri, sweet tea is commonly available at restaurants, while in Northern Missouri most citizens prefer unsweetened tea. Missourians also love beer and bacon, with many businesses that specializing in these Missouri staples.
St. Louis features
Another region is the Missouri Rhineland along the valley of the Missouri River, known for its wineries. Missourians love their regional wines and often eat summer sausage, cheese, and crackers while enjoying.
Fishing is popular throughout the state, and fish fries are regular social events, often feature catfish, largemouth bass, and crappie. Fried potatoes, morel mushrooms (when in season), and onion rings are commonly fried as well at these social gatherings.
For breakfast, Missourians enjoy bacon, country ham, and breakfast sausage with eggs, hash browns, and toast or biscuits. Biscuits and gravy, pancakes, and breakfast casseroles[clarification needed] are also some favorites. [107]
Nebraska
A significant population of Germans from Russia settled in Nebraska, leading to one of the state's most iconic dishes, the Runza sandwich.[108]
Large numbers of Czech immigrants, especially in southeastern Nebraska, influenced the culture and cuisine of the area.[109] Wilber, Nebraska is the self-designated Czech Capital of the US and celebrates an annual Czech Days festival at which Czech food, such as kolaches, roast duck, and pork and dumplings, is served.[110][111]
In 2015, Nebraska resettled the largest number of refugees per capita in the United States, and Lincoln, Nebraska has been a significant resettlement location for refugees since the 1980s, particularly Vietnamese-Americans.[112]
A large Vietnamese-American population in Lincoln has created Vietnamese markets—which sell ingredients, such as fresh persimmon, not typically found in Midwestern grocery store chains—and Vietnamese restaurants which sell foods such as pho and bánh mì.[112]
Nebraska is also known as the Cornhusker State in reference to the abundance of corn grown in the state. Corn is a common part of late-summer and autumnal meals in Nebraska in dishes such as corn souffle, corn chowder, cornbread, and corn on the cob. Early pioneers relied heavily on corn and cornmeal in everything from breads, (cornbread, corn mush rolls), to soups, (corn soup, Indian meal mush), and desserts, (green corn pudding,[113] popcorn pudding,[114] sweet corn cake).[115]
The cheese frenchee, a deep-fried cheese sandwich, was invented in Lincoln, Nebraska at a King's Food Host Restaurant in the 1950s. It went on to become a regional favorite.[116]
North Dakota
Cuisine in North Dakota has been heavily influenced by both Norwegians and
Much of the Norwegian-influenced cuisine is also common in Minnesota and other states where Norwegians and their descendants lived, although it may be the greater in North Dakota than any other state.
Norwegians played a large role in settling the area, and nearly one-third of North Dakotans claim Norwegian ancestry. Norwegian ancestry was historically more widespread throughout the northern half and eastern third of North Dakota, and therefore plays a stronger role in local cuisine in those parts of the state.
German-Russian cuisine is primarily influenced by that of the Schwarzmeerdeutsche, or Black Sea Germans, who heavily populated south-central and southwestern North Dakota (an area known as the German-Russian Triangle), as well as areas of South Dakota.
While large numbers of Wolgadeutsche, Germans from Russia who lived near the
Popular German-Russian cuisine includes kuchen, a thin, cheesecake-like custard pastry often filled with fruit such as cherries, apricot, prunes, and sometimes cottage cheese.
Fleischkuekle (or fleischkuechle) is a popular meat-filled thin flatbread that is deep-fried and served hot. Another German-Russian specialty in the area is knoephla, a dumpling soup that almost always includes potatoes, and to a lesser extent, celery.
Ohio
Cincinnati-style chili is a Greek-inspired meat sauce, (ground beef seasoned with cinnamon, nutmeg, allspice, cloves, bay leaf, cumin, chili powder, and in some home recipes, chocolate), used as a topping for spaghetti or hot dogs. Additionally, red beans, chopped onions, and shredded cheese are offered as extra toppings referred to as "ways."
A local specialty of Ohio are sauerkraut balls, meatball-sized fritter containing sauerkraut and some combination of ham, bacon, and pork.[6] The recipe was invented in the late 1950s by two brothers, Max and Roman Gruber for their five-star restaurant, Gruber's, located in Shaker Heights, Ohio. These were a derivative of the various ethnic cultures of Northeast Ohio, which includes Akron and Greater Cleveland.[citation needed]
An annual Sauerkraut Festival is held in Waynesville, Ohio.[18]: 279 at which sauerkraut balls, along with other sauerkraut specialities, are served.
South Dakota
One of the most notable dishes being Rocky Mountain oysters, a dish made from bull testicles. Another dish is known as bierock, which is similar to meat-pie dishes of Central and Eastern Europe.
Many South Dakotan desserts show their European influences. Kuchen, originating from Germany, has found a home amongst South Dakotans. Another dish, more tied to Native Americans, is wojapi, a berry sauce from the Lakota tribes.[119] Wojapi sometimes accompanies frybread, which is associated with another dish known as Navajo tacos, where meat is served atop it.[120]
Wisconsin
Wisconsin is "America's Dairyland," and is home to numerous
Arguably the most universal Wisconsin dessert would be the cream puff, a type of profiterole that is a famous treat at the Wisconsin State Fair. The southeastern Wisconsin city of Racine is known for its Danish kringle, a sweet flaky pastry often served as a dessert.
The Friday night fish fry, often battered and fried perch or walleye, is traditional throughout Wisconsin, while in northeast Wisconsin along Lake Michigan, the Door County fish boil holds sway.
Besides its "Cheesehead" status, Wisconsin has a reputation for alcohol consumption. Common traits of "drinking culture" are embedded in Wisconsin traditions, from festivals and holidays to everyday life. Many large breweries were founded in Wisconsin, largely in Milwaukee, which gained the epithet "Brew City" before the turn of the century: Miller, Pabst, Schlitz (all from and originally based in Milwaukee) and Leinenkugel all began as local favorites before entering the national and international markets.
"
Wisconsin cuisine also features a large amount of sausage, or wurst. The state is also a major producer and consumer of summer sausage, as well as the nation's top producer and consumer of brats.
Restaurants and pubs
Dark ales have been consumed in America since Colonial times, while light-colored German lager was a mid-19th-century arrival. The beer hall did not become established in the United States until the arrival of German immigrants in the mid-19th century. Taverns were generally seen as rough places with an exclusively male clientele.[122]
The beer hall, on the other hand, was in German culture views as a place where working-class families drank and ate together in groups at large tables. It was well-lit and served traditional fare like sausages,
The origin of "fast food" is uncertain, but one possibility is a hamburger stand that was founded by Walter Anderson in Wichita, Kansas. Known today as White Castle, the fast-food chain began to spread throughout the Midwest, offering a simple menu with hamburgers, Coca-Cola and coffee. By the 1920s White Castle had become a nationally recognized chain, and until the 1940s White Castle-style architecture was standard for fast-food hamburger outlets throughout the United States.[122] Other local burger chains include Winstead's, Max & Erma's and Schoop's Hamburgers.[123]
Cities like New York did not want fast food to compete with local establishments, but the expansion of suburbs in the 1950s allowed fast-food franchises to grow into areas that lacked restaurants. The popularity of Midwestern fast food like the iconic pizza and burgers started as a rejection of the drive-in model. "Car hops" were replaced by the franchise model, including McDonald's, Wendy's, Domino's and Pizza Hut. (McDonald's was originally founded in California in 1940, but purchased by Ray Kroc and moved to Des Plaines, Illinois in 1955.)[124] The growth of these franchises was bolstered by the development of interstate roads through the Midwest.[125]
Several restaurant chains have roots in the Minneapolis-St.Paul area, including Famous Dave's,[126] and the now defunct Chi-Chi's and Buca di Beppo, which was started out of a small Minneapolis basement in 1993.[127] Portillo's Restaurants is another Midwestern fast-food chain known for its hot dogs.[128] Lion's Choice is best known for its roast beef sandwiches. The chain is based mostly in Missouri, with locations in Kansas and Illinois. Wisconsin chain Culver's is known for its frozen custard and root beer.[129] Culver's has been recognized for their use of local dairy products like cheese and butter.[130] Happy Joe's is known for its taco pizza and has restaurants in several Midwestern states. Other notable chains include Harold's Chicken Shack, Skyline Chili, Spangles, Big John Steak & Onion, Graeter's, Maid-Rite and Cousins Subs.[131][123]
Pizzerias serving
Dishes
Ingredients commonly used in the Midwestern states include beef, pork, potatoes and corn.[89] While not all exclusive to the Midwest, these dishes are typical of Midwestern foods, and often feature uniquely Midwestern preparation styles.
- 7-layer dip
- Apple pie
- Barbecue
- Beans
- prime rib
- Bread-and-butter pickles
- Beer
- Beer cheese soup
- Biscuits
- Biscuits and gravy
- Brandy
- Bratwurst
- Buckeyes
- Butter cake
- Cabbage
- Cabbage roll, also known as stuffed cabbage
- City Chicken, commonly used: fried pork or veal on wood skewers native to Ohio
- cheese curds
- Chicken Vesuvio
- Chicken paprikash
- Chislic
- Cole slaw
- Coney Island hot dog
- Cornbread
- Deep-fried bacon
- Diner fare
- Door County fish boil
- Doughnuts
- Duck
- Graham bread
- Freshwater fish, including catfish, perch, trout, walleye and whitefish and other panfish, often breaded and fried
- Fried chicken
- Frozen custard
- strawberries
- Fruit wines
- Fruit pies
- German potato salad
- Goulash
- Hamburgers
- Head cheese
- Horseshoe sandwich
- Hotdish or casseroles
- Ice cream cone
- Italian beef
- Jello salads
- Johnny cake
- Johnny Marzetti
- Lefse
- Lutefisk
- Maple syrup
- Meatloaf
- Morels
- Pancakes
- Pasties
- Pea salad
- Persimmon pudding
- Pierogi
- Pigs in a blanket
- Pizza, with several regional styles
- Pork
- Potatoes, including mashed potatoes, potato pancakes, and potato salads
- Ranch dressing
- Ramps
- Roast beef
- Sauerbraten
- Sauerkraut
- Sausage, including bratwurst, kielbasa, summer sausage, ring bologna, and other ethnic types, as well as hot dogs, with several regional styles
- Shrimp DeJonghe
- Sponge cake
- Steak
- Stollen
- Sugar cream pie
- Sweet corn, on-the-cob, in creamed corn and in corn relish
- Turkey
- Wild rice
See also
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External links
- Eating Habitats Archived February 5, 2012, at the Wayback Machine