Midwest Product GuideThere are many products and commodities grown and raised in the Midwest U.S. The region has both fruitful farmland and highly-developed manufacturing sectors.This section of our web site will introduce you to some of the main Midwest U.S. food and agricultural products and commodities. Each section includes a brief product overview, contact information for relevant product-specific organizations, and a few sample recipes. If you are interested in locating a supplier for any of these (or any other) U.S. products, you have several options. First, you can access the "Locate U.S. Suppliers" page of our site and complete our Trade Lead Form or locate companies through our member states' on line food and agricultural directories (if available). You can also contact the product-specific organizations that we have provided for each food product or commodity listed below. Contents Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C. That could be because apples are such a versatile fruit. Fresh apples can be eaten right off the tree, baked whole, put in pies, cooked for sauce, pressed into juice, and much more. Or it could be because apples are so good for you! Their high nutritional content has made the following adage famous: "An apple a day keeps the doctor away!" About 300 different apple varieties are grown in the United States. And the Midwest U.S. state of Michigan is considered an apple capital. The state is renowned for its hundreds of farm markets and festivals that feature freshly picked varieties and cider mills. Michigan's apple varieties include Red Delicious, Golden Delicious, Jonathan, Rome, Empire, Ida Red, Macintosh, and Northern Spy. Apple Contacts Michigan Apple Committee
Recipes Apple Tart - 1 ready-made, uncooked pie shell Pre-heat the oven to 425° F (218° C). Place the crust on an ungreased baking sheet and bake until the crust barely begins to brown, about eight minutes. While the crust is baking, drain the apples and set aside. Remove the crust from the oven. Carefully spread the pudding into the crust. Arrange the drained apple slices over the pudding, overlapping them slightly in a spiral pattern until the surface is covered. Heat the caramel sauce until it reaches a pourable consistency. Drizzle the sauce over the apples in a thin stream. Return the tart to the oven and bake until the crust is golden brown, about another eight minutes. Serve slightly warm, cut into wedges. Serves eight. Harvest Apple Pork Chops - 1 can (14 1/2 oz.) (430 g) chicken broth 1. Combine 1/4 l of the chicken broth and the water in a saucepan and bring to a boil. Meanwhile, begin step two (if necessary) and step three. When the liquid boils, add the rice, cover the pan, and remove from the heat until ready to serve. 2. If the pork chops are frozen, run hot water over them. Place the chops on a microwave-safe plate and microwave two minutes, uncovered, on high, to begin defrosting. 3. Melt the butter over low heat in an extra-deep 12-inch (30 centimeter) nonstick skillet that has a lid. Add onion. Raise the heat to medium and cook for two minutes, stirring occasionally. 4. Add the pork chops (fresh or partially defrosted) to the skillet, pepper them to taste, and cook until brown on the first side, about three minutes. 5. Turn the pork chops and add the remaining 3/4 cup (177 ml) chicken broth, apple juice, brown sugar, mustard, and vinegar. Stir well. 6. Immediately add the apple slices and cabbage. Stir well. Cover the pan, raise the heat to high, and bring the liquid to a boil. Then reduce the heat to low and simmer, covered, just until the chops are no longer pink in the center, about eight minutes. 7. Combine the cornstarch and three tablespoons (1/3 dl) water in a small container that has a lid. Shake well until the lumps disappear, then set aside. 8. When the chops have simmered for eight minutes, uncover the skillet, shake the cornstarch mixture again, and add it to the skillet, stirring constantly. Stir until the sauce is the desired consistency for gravy, about two minutes. 9. To serve, place a chop on a bed of rice on each serving plate and top with some onions, apples, cabbage, and gravy. Serves four. Fun Facts - Apples can be kept in a controlled-atmosphere for
six months and come out virtually harvest-fresh! Barbecue is a passionate subject in the Midwest U.S. Some Midwesterners refer to it as a sport, while others call it an art form. However, everyone agrees, whether its hot dogs or whole hogs, barbecuing is fun! The Midwest U.S. is lucky because it is home to a barbecue capital-Kansas City! Kansas City barbecue uses all kinds of meats-pork, beef, sausages-and the sauce is both vinegar- and molasses-based with lots of tomatoes. Kansas City barbecue is popular across the country and the world! Three out of four U.S. households own a barbecue grill, and more than half of Americans cookout all year around. What that means is that Americans are barbecuing 2.9 billion times a year! So why exactly is it so popular? Is it because it's a great tasting, inexpensive way to cook? Or because it's an easy way to entertain, as well as a pleasant family activity? Try it yourself! Barbecue Contacts Barbecue Industry Association Kansas City Barbecue Society Recipes Barbecued Spareribs with Honey Barbecue Sauce - 4 pounds (2 kg) pork or beef ribs Mix all ingredients except spareribs in a medium saucepan and cook over low heat for five to seven minutes. Use honey sauce to baste while grilling. Stop when the meat is done to your liking. Roast Beef With Horseradish-Mustard Sauce - 1 beef rib-eye or boneless sirloin roast, about 3
pounds (1.5 kg) Using a sharp knife, remove any fine membrane on the rib-eye roast. Tie roast at intervals with white string to keep shape. If using boneless sirloin, trim off some of the fat, leaving a thin layer (no need to tie it). Season beef with pepper and brush with cooking oil. Place roast on barbecue grill directly over drip pan and cook indirect, hood down, for one to one and a half hours or until beef is cooked to taste. Check degree of cooking with meat thermometer. Transfer to carving platter, cover loosely with foil and leave to stand ten minutes before carving. Serve carved in thick slices with horseradish-mustard butter served separately. Serves six to eight. To make horseradish-mustard butter, put softened butter in a bowl and cream lightly with a wooden spoon. Add remaining ingredients and mix only until well-combined. Pack into a butter crock, cover and chill until required. Fun Facts - The general rule of thumb is that barbecuing is
slow and low. In other words, cook slowly over low heat. North Dakota, Minnesota, Michigan, Nebraska, and Wisconsin grow the most beans in the Midwest U.S., focusing on black, cranberry, dark red kidney, navy, pink, pinto, and small red varieties. Beans are very versatile. You can buy them canned or dry. They can be main courses, side dishes, salads, soups, even desserts! The shelf life is amazing: two years for canned and dry, six months in a freezer for cooked, and five days in a refrigerator for left-overs. To top that off, they are so easy to prepare! Beans are also very nutritious-low in fat and high in fiber, protein, iron, calcium, and especially folate! In fact, beans are the best vegetable source of folate. Recent research indicates that insufficient folate levels may indirectly contribute to the risk of heart attack and stroke, according to researchers from Harvard Medical School. Other research has found that folate may help reduce the risk of several types of cancer. Soybeans, often called the miracle crop, are one of the Midwest's largest commodities! They were first grown in the Midwest U.S. during the early 1800's to produce soy sauce and to brew "coffee" for American Civil War soldiers. Then Henry Ford, from the Midwest U.S. state of Michigan, discovered industrial uses for soybeans. He even used soybeans to produce an auto trunk lid! Ford also recognized their nutrient value and so employed a cook who made up soybean recipes. Today, many food products and technical applications contain soy and Michigan leads the Midwest U.S. in soybean production. In a related food category, the Midwest U.S. states of North Dakota and South Dakota are known for dry peas, lentils, and chickpeas. Beans, Soybeans, and Related Contacts American Soybean Association National Dry Bean Council USA Dry Pea and Lentil Council Recipes Soy Tofu and Pork Main Dish - 1 tablespoon (1/8 dl) sesame oil Heat sesame oil in large pan. Sauté garlic until light brown. Add pork. Cook until done, about seven to ten minutes. Drain fat and return to heat. Stir in hot bean paste thoroughly. Add chicken stock, tofu, and green onions. Mix well. In small bowl, mix together corn starch and water. Slowly stir into pork/tofu mixture. Serves four. Backyard Bean Salad - 1 16-ounce(450 g) can dark red kidney beans Mix beans, pasta, corn, and parsley in a medium bowl. In a smaller bowl, blend oil, vinegar, mustard, garlic, cumin, chili powder, and cayenne pepper. Toss together with bean and pasta mixture. Serve at room temperature. Makes four to six servings. Berry Bean Blast - 1 16-ounce can (450 g) navy beans or Great
Northern beans, drained and rinsed Process all ingredients, except ice cubes, in blender until smooth. Add ice cubes and blend until smooth. Serve in glasses. Makes four servings. Fun Facts - Dry beans rehydrate to triple their dry size
after soaking. It was not an exaggeration when the poet, Carl Sandburg, described Chicago as the "hog butcher to the world." In the first half of the 20th century, the largest livestock market and meat processing center in the world opened for business on the south side of Chicago. The "Yards" of Chicago and other Midwest U.S. cities are still known today for their quality cuts of beef shipped all over the world. Here's a few tips on buying beef. "Loin" and "rib" are more tender cuts while "chuck," "round," and "flank" are less tender. Less tender cuts require marinating or a slower, moist cooking method. The U.S. Department of Agriculture grades beef as "prime," "choice," or "select." Prime beef is the most tender, juicy, and flavorful but select cuts have the fewest calories and least amount of fat. Beef Contacts American Meat Institute National Cattleman's Beef Association U.S. Meat Export Federation Recipes Beef Chili - 1 pound (1/2 kg) ground beef In large non-stick skillet, brown ground beef over medium heat eight to ten minutes or until beef is no longer pink. Pour off drippings; season with salt and pepper. Stir in beans, tomatoes, and corn; bring to a boil. Reduce heat to low; cover and simmer ten minutes. Sprinkle with cilantro before serving. Serves four. Beef, Pasta, & Artichoke Toss - 1 1/2 pound (3/4 kg) boneless beef sirloin steak,
cut 1-inch (2.5 centimeters) thick Place steak on broiler rack so surface of meat is three to four inches (seven to ten centimeters) from heat. Broil steak about 16-18 minutes for medium cooking, turning once. Let stand ten minutes. Trim fat from steak. Cut into thin slices. Meanwhile cook pasta according to package directions. Drain and rinse with cold water. In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil; mix lightly. In small bowl, whisk together vinaigrette ingredients. Pour over beef mixture; toss to coat. Cover and refrigerate at least two hours or overnight, if desired, before serving. Fun Facts - Beef is the most-consumed protein source in
America. American buffalo (bison is the scientific name) were the center of life for Midwest U.S. Plains Indians, providing them with food, clothing, shelter, and much more. At one time, there were so many bison-30 to 70 million-that early European explorers said, "the plains were black and appeared as if in motion." Although the plains are no longer covered with bison, they are still a great tasting, nutritious food source. In fact, most people who have tried it feel it's the most flavorful meat they've ever had, with a sweeter and richer flavor than other meats. It also gives you more protein and nutrients with less fat and calories. And because bison is a dense meat, you'll eat less but feel fuller. Try it as steak, roast, ground, sausage, chili, and kabobs! Bison Contacts National Bison Association Recipes Bison Quiche - 1/2 pound (250 g) ground bison Cook ground bison in skillet. Mix in the rest of the ingredients and pour over meat in pie shell. Bake at 350° F (177° C) for 50 minutes. Bison Kabobs - 2 pounds (1 kg) lean bison steak, cut in 1 inch
(2.5 centimeter) chunks Combine sherry, oil, dry onion, salt, thyme, pepper, and garlic in bowl. Add meat: stir to coat. Cover and marinate at room temperature for two hours or overnight in refrigerator. Drain meat, reserving marinade. Using skewers, alternate meat with vegetables. Barbecue kabobs four to six inches (10-15 centimeters) from heat until all sides are browned or broil for about eight minutes. Turn every two minutes, brushing with marinade. Serves six. Fun Fact - The bison belongs to the bovine family of mammals, as do domestic cattle. The blueberry is one of the few fruits native to America. Native Americans made a jerky named "pemmicn" using dried blueberries and cranberries. Early settlers cherished the fruit as a staple ingredient in foods and medicines. And today it is still one of the most popular fruits in America. They are used in muffins, cakes, pies, cookies, and so on! North America is the world's leading blueberry producer, accounting for nearly 90 percent of the world's production. Michigan and Indiana lead the way in the Midwest U.S. region. In addition to their great visual appeal, intense blue color, and sweet delectable flavor, blueberries are a healthy and convenient food. They are low fat, sodium free, and a good source of both fiber and vitamin C. Blueberries also require no pitting or peeling-just rinse, eat, and enjoy! Blueberry Contacts Indiana Office of the Commissioner of Agriculture Michigan Blueberry Growers Association Michigan Department of Agriculture North American Blueberry Council Recipes Blueberry Muffins - 2 cups (280 g) white flour, reserving 1/4 cup (60
g) Preheat the oven to 375° F (190° C). Butter muffin pans. Mix the flour (except for 1/4 cup or 60 g), baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Sprinkle 1/4 cup (60 g) flour over blueberries, and then stir mixture into batter. Spoon into muffin pans, filling each cup about two-thirds full. Bake for about 20-25 minutes. Blueberry Peach Soup - 1 bag (16 oz. or 473 ml) frozen sliced peaches Pour half the peaches, the orange juice, and honey into the container of a blender. Process on high, stopping to stir if necessary, until the peaches are a smooth puree. Add the remaining peaches and blend on high, stopping frequently to stir, until all the peaches are smooth. Add the yogurt and blend. If using frozen blueberries, pour them into a colander and run cool water over them for one minute to defrost slightly. Pour the soup into bowls and sprinkle 1/4 cup (59 ml) blueberries on top of each serving. Serves four. Fun Facts - Blueberries derive their bold blue color from the
pigment anthocyanin. Although cherry trees can grow almost anywhere, the quantity and quality of the fruit depends on specific climactic conditions. Lake Michigan provides the mild weather and sandy soil to make awesome cherry orchards in the midwestern U.S. states of Michigan and Wisconsin. Cherries are delicious in main courses, salads, side dishes, beverages, jellies, and desserts, as well as a snack all by themselves. You can eat and use them all year round because much of the crop is processed. They are low in fat, calories, and sodium; contain no cholesterol; and add tang and color to any meal. Some people even eat cherries or drink cherry juice to reduce the pain associated with arthritis and gout. Cherry Contacts Cherry Marketing Institute Michigan Department of Agriculture Wisconsin Cherry Board Recipes Cherry Smoothie - 1 ripe banana, peeled Put banana, frozen cherries, and milk in the container of a blender; puree until smooth. Serve immediately. Serves two. Cherry Couscous Salad - 1 cup (237 ml) water Bring water to boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, five minutes. Uncover, let cool ten minutes. Mix cooked couscous, dried cherries, carrots, cucumber, green onions, and almonds in a large mixing bowl. Combine vinegar, olive oil, and mustard in separate bowl. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper. Serve chilled or at room temperature. Fun Facts - There are about 7000 cherries on an average tree;
that's enough for 28 pies! The history of corn began in Central America over 7,000 years ago. Indians all over North and South America, including those in the Midwest U.S., used every part of the corn plant. The leaves contain sugar that became the first "chewing gum." Immature corn was eaten as a fresh vegetable. The dry, mature kernels of corn were ground into flour or popped. Early immigrants to the New World soon learned to depend on corn as well. Corn continues to be a major food source to people all over the world. It provides us with protein, fiber, and carbohydrates, all essential elements in our diet, as well as energy for growth and activities. Drive anywhere in the Midwest U.S. and you're likely to see corn fields. Iowa, Illinois, Nebraska, and Minnesota account for over 50 percent of the corn grown in the U.S. Other major growing states are Indiana, Wisconsin, South Dakota, Michigan, Missouri, Kansas, and Ohio. This area is known as the "Corn Belt." Corn Contacts National Corn Growers' Association Recipes Spicy Corn-Pepper Salsa - 1/2 cup (1 dl) sunflower seed or corn oil Heat oil in a large skillet and sauté the three peppers and the onion over medium heat for five to ten minutes. Add the corn, stirring thoroughly. Lower heat to simmer and add remaining ingredients. Stir well after each addition. Continue to simmer and stir occasionally for 30 minutes. Cool and serve immediately or cover and refrigerate for several days to develop fuller flavors. Use as relish to accompany meats, vegetables, or side dishes. Or eat as a snack with corn chips. Corn Muffins - 1/2 cup (118 ml) butter Preheat oven to 400° F (204° C). Cream together butter, sugar, honey, eggs, and salt in a large bowl. Add flour, cornmeal, and baking powder. Add milk while mixing. Then add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes. Fun Facts - An ear of corn averages 800 kernels in 16 rows.
Cranberries are one of only three fruits indigenous to the U.S. and as such were a staple in Native American diets. The cranberry got its name from early settlers who called it "crane berry." In the late spring, the vines bloom and the flowers' light pink petals twist back in resemblance to the head and bill of a crane. Over time, the name was shortened to cranberry. Today, cranberries are the number one fruit crop of the Midwest U.S. state of Wisconsin. Some of Wisconsin's cranberry marshes have vines that are over 100 years old! The cranberry is low in calories, yet high in vitamins, minerals, and fiber. They add tangy flavor to everything from sauces and desserts to beverages and barbecues! Cranberry Contacts Wisconsin Department of Agriculture, Trade and
Consumer Protection Wisconsin State Cranberry Growers Association Recipes Cranberry Punch - 4 cups (946 ml) cranberry juice cocktail (frozen
concentrate or bottled), chilled Mix the cranberry juice, orange juice, and orange flavoring. Just before serving, add the soda pop. Pour mixture into individual serving glasses and top with a tablespoon of sherbet. Makes 12 servings. Cranberry Chicken - 1 (16 oz. or 473 ml) can whole cranberry sauce In a bowl, combine cranberry sauce, salad dressing, honey, and dried onions. Rinse chicken and pat dry. Remove and discard skin, if desired. Arrange pieces in one layer in a large baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight. Bake the chicken mixture, uncovered, in a 300° F (149° C) oven about one and a half hours or until the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot cooked rice and garnish with fresh rosemary, if desired. Makes four servings. Fun Facts - The cranberry's generous supply of vitamin C
prevented scurvy in early American sailors.
European immigrants moved to Wisconsin in the mid 1800s because it reminded them of their homelands. Glaciers had left behind rich soil and lush pasture. So the farmers' dairy cows produced top quality milk, which in turn made top quality dairy products like cheese, ice cream, and yogurt. Today, Wisconsin leads the country in cheese production with over 140 cheese making companies that make 300 different varieties like Wisconsin-invented colby and baby Swiss; award-winning European-style cheeses; American cheeses such as cheddar and Monterey Jack; and specialty cheese such as herb brie, jalapeño pepper jack, and Wisconsin havarti. The state's rigorous cheese quality standards are among the highest in the world. Try some Wisconsin cheese alone, with crackers, on sandwiches, in casseroles, pizza, absolutely anything! Other dairy products, like ice cream, are beloved favorite foods. Try prepared-flavored yogurt in the morning or plain yogurt as a low-fat substitute for mayonnaise and salad dressing. Ice cream-in a bowl, cone, or sundae-is scrumptious all the time, especially in hot weather! And, of course, a tall glass of cold milk always hits the spot! Dairy/Cheese Contacts International Dairy Foods Association (milk,
cheese, ice cream, frozen desserts) Note: Includes Milk Industry Foundation, National Cheese Association, and International Ice Cream Association U.S. Dairy Export Council Wisconsin Cheesemakers Association Wisconsin Specialty Cheese Institute Recipes Yogurt Pasta Salad - 2 (6 oz. or 180 g) bags of shell pasta Cook pasta as directed, drain, and rinse with cold water. Add remaining ingredients and season to taste. Serve at room temperature or chilled. If you are making it ahead, add the bacon just before serving to maintain crispness. Serves six to eight. Hot Fudge Sundae - hot fudge or melted, warm chocolate Pour the warm fudge over the ice cream in a dish. Top with nuts and cherries. Eat! Macaroni and Cheese - 9 oz. (250 g) cooked macaroni Preheat oven to 375° F (190° C). Butter a casserole dish. Put the cooked macaroni into the dish, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese. Bake uncovered until top is golden, about 30 minutes. If you want to make the cheese sauce, melt two tablespoons (1/2 dl) butter in a saucepan. Stir in two tablespoons (1/2 dl) flour and cook, stirring constantly, about two minutes. Add one cup (1/4 l) hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste and 1/2 cup (1 dl) grated cheddar cheese. Lower the heat and cook, stirring for two to three minutes more. Fun Facts - Wisconsin has more skilled and licensed
cheese-makers than any other state in America.
There are approximately 300 varieties of honey in the U.S., which differ depending on the floral source the bees visit. Clover honey is the most common, but varieties like buckwheat, orange blossom, and wildflower will give a subtle twist to recipes. Midwest U.S. honey is considered very high quality due to the high concentration of sugars. And, Midwest U.S. honeybees tend to make more honey per hive due to the long summer days. Most honey in the U.S. is bought in liquid form. However, cream or "spun" honey, which is finely crystallized, is popular for spreading on toast, muffins, and scones. And comb honey can be enjoyed like chewing gum! Honey is very versatile-used as a topping, in home cooking, and in food manufacturing for products like cereals, honey-cured meats, and breads. The great taste of all-natural honey adds flavor without adding fat! Honey ContactsNational Honey Board Recipes Honey Nutty Spread - 1/2 cup (118 ml) peanut butter Mix all ingredients together until well blended. Refrigerate until ready to use. Spread on bread or toast. Honey Crispies - 1/2 cup (118 ml) butter Combine butter, milk, flour, honey, and one cup (237 ml) coconut in a large saucepan. Cook over medium heat, stirring constantly, until mixture leaves the side of pan. Remove from heat; stir in vanilla and cereal. Shape into one-inch (two and a half centimeter) balls; roll in remaining coconut. Chill. Makes about 54 cookies. Honey Vegetables - 12 red potatoes, halved Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook five minutes; drain. Combine honey, wine, garlic, thyme, salt, and pepper in small bowl; mix well. Toss vegetables with honey mixture into a baking pan. Bake uncovered, at 400° F (205° C) for 25 minutes or until tender. Stirring every eight to ten minutes to prevent burning. Serves four. Fun Facts - September is national honey month in the U.S. The Chinese were making a noodle-like food as early as 3000 BC. Greek mythology suggests that the Greek god, Vulcan, invented a device that made strings of dough-the first spaghetti. Thomas Jefferson is credited with bringing the first "macaroni" machine to America in 1789 after serving as ambassador to France. Today, most American-made pasta is made with semolina, produced by grinding kernels of durum wheat. Pasta is one of the main products produced with Midwestern durum wheat. Pasta is a favorite of Midwesterners because it's fun, flavorful, convenient, affordable, versatile, and healthy. It can be paired with everything from seafood, legumes, cheese, fresh fruit, and vegetables. Pasta dishes can be served as appetizers, salads, entrees, and side dishes. Pasta Contacts National Pasta Association Recipes Pasta With Sunflower Kernels - 8 oz. (250 g) tomato, spinach, or plain spaghetti Cook pasta according to package directions; drain. In a small skillet, heat parsley, garlic, and lemon peel in oil for one minute. Add salt and pepper. Pour over pasta; add parmesan cheese and sunflower kernels. Toss lightly. Serves four. Ginger-Carrot Angel Hair with Lemon Basil Sauce - 1 pound (1/2 kg) angel hair pasta, uncooked Prepare pasta according to package directions; drain. Put one tablespoon (15 ml) canola and chicken broth in large saucepan and bring to a boil. Simmer until liquid equals about 1/4 cup (59 ml). Reduce heat to medium and add pasta, lemon juice, three tablespoons (45 ml) butter, and basil. Simmer for about ten minutes and set aside. Heat a large sauté pan over high heat. Add remaining two tablespoons (30 ml) canola oil and sauté snow peas until just tender; add shrimp and toss. Add the ginger and carrot juice. Keep cooking over high heat until the carrot juice boils. Reduce heat to simmer. Remove shrimp when fully cooked. Keep simmering carrot juice. Arrange the lemon-basil pasta in bowls with shrimp around the edges. Whisk remaining one tablespoon (15 ml) butter and salt & pepper into the carrot juice and pour over the pasta and shrimp. Fun Facts - 40 percent of Americans say that spaghetti is
their favorite pasta. Pets and humans have enjoyed a close relationship since earliest history. It's no wonder we are so concerned with our pets' health and happiness. Their wellbeing depends on exercise, grooming, veterinarian care, and of course, good nourishment! The first commercial pet food was a biscuit product introduced in England around 1860. While in London, James Spratt, an electrician from the Midwest U.S. state of Ohio, saw dogs being fed left-over ship biscuits. He decided he could do better with a preparation of wheat meal, vegetables, beet root, and meat. While the formulation was based more on guesswork than science, Spratt's company thrived and expanded to the U.S. Canned cat food followed in the 1930s. Principal ingredients of pet foods are meat, poultry, seafood, their by-products, feed grains, and soybean meal-all grown and raised in the Midwest U.S. These premium commodities are sold to Midwest U.S. pet food manufacturers. These companies have spent millions of dollars to develop and enhance pet foods-both dry and canned. Veterinarians report that dogs and cats in the United States are living longer than ever as the result of better nutrition. Midwest U.S. pet food producers also offer more than just dog and cat food. After all, people have many different kinds of pets today. There are lizards and birds and gerbils and fish and ferrets and more-all with specific dietary needs. With today's wide assortment of Midwest U.S. pet foods, it's easy to give your pet well-balanced meals. And a well-nourished pet is a happy companion! Pet Food Contacts The Pet Food Institute Fun Facts - Pet foods are subject to the same governmental
inspection and regulations as human canned foods. Basic pizza dates back to prehistoric times, with bread cooked on flat, hot stones. But its popular form is believed to have been developed in Naples, Italy. Legend has it that Queen Margherita was so enthralled with her first taste of pizza that she summoned a local pizza maker to cook for her. In her honor, he created a pizza in the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. In 1943, Ike Sewell created Chicago deep dish pizza by combining Italy's old recipes with meats, spices, vegetables, and cheeses. He opened the now-famous Pizzeria Uno on the corner of Ohio and Wabash in Chicago. This Midwest U.S. delicacy has two crusts and up to one and a half pounds (3/4 kg) of mozzarella cheese! In fact, two slices of Chicago deep-dish pizza are equal to six slices of thick-crust pizza. You can buy a ready-made Chicago deep-dish pizza, make your own with authentic Midwest U.S. ingredients, or order one from your favorite restaurant! Pizza is so popular that October is national pizza month in the U.S.! Pizza Contacts National Association of Pizza Operators Recipes Four Cheese Veggie Pizza - 12-inch (30 centimeters) pizza crust Spread garlic oil over crust. Arrange sliced tomatoes on crust. Mix all four cheeses together. Sprinkle half of cheese mixture on top. Add herbs and vegetables on cheese. Sprinkle remaining cheese on top. Bake nine to eleven minutes at 475° F (246° C). Deluxe Pepperoni Pizza Dough: Topping: In a bowl, combine the yeast, sugar, and 1/4 cup (59 ml) warm water. Stir well to combine. Set aside for five minutes. In a large mixing bowl, combine flour and salt. Add olive oil to yeast mixture and stir well. Add oil/yeast mixture to flour and add additional warm water. Knead dough in mixing bowl until a compact ball is formed. Knead vigorously on work surface for five to six minutes. Put one teaspoon (five ml) of olive oil in a bowl. Place dough in bowl and turn twice to coat. Cover bowl with plastic wrap and a kitchen towel and set in warm place until double in size (about one and a half hours). After dough has doubled, knead dough for two minutes. [Note: Yield is about 26 ounces (769 ml) of dough. Recipe uses only 20 ounces (590 ml). Extra dough can be frozen for later use.] Press dough into a flat, lightly oiled 16-inch (41 centimeter) diameter pizza pan. Spread pizza sauce on dough. Top sauce with mozzarella cheese, pepperoni, and provolone cheese. Bake pizza in a preheated 500° F (260° C) oven for eight to ten minutes until crust is browned and cheese is bubbly. Just before serving, sprinkle top of pizza with parmesan cheese and oregano. Fun Facts - Pepperoni is America's favorite topping (36
percent of all pizza orders). At the first Thanksgiving, the Wampanoag Indians brought a deerskin bag of popped corn as a gift. These Native Americans also spread oil on an ear of corn, laid it near a fire, and ate it like corn-on-the cob. Today, the average American eats a whopping 68 quarts (64 l) of popcorn per year. And the majority of this is grown in the Midwest U.S.! With miles and miles of corn fields, it's not surprising that Illinois, Indiana, Iowa, Kansas, Michigan, Missouri, Nebraska, and Ohio are major popcorn producers. Popcorn is a simple, nutritious, affordable snack and can even be used as an ingredient in soups and casseroles. Two tablespoons (30 ml) of unpopped kernels produce a quart (1 l) of popcorn for about five American cents. It's super easy to prepare in an electric popper, microwave oven, stove, or even over an open fire. And it's a crunchy source of carbohydrates, fiber, protein, and iron, all of which help you sustain and energize your body. An entire quart (1 l) of popcorn has less than 100 calories! Popcorn Contacts Popcorn Institute Recipes Popcorn Trail Mix - 8 oz. (1/4 l) raisins Set freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss together. Yogurt Popcorn - 2 1/2 quarts (2 1/2 l) popped popcorn Put popped popcorn in a large bowl and keep warm. In a large saucepan, combine yogurt, brown sugar, and corn syrup. Cook and stir over medium heat to hard ball stage (250° F, 121° C on candy thermometer). Pour over popped popcorn, stirring to coat. Spicy Popcorn Mix - 2 quarts (2 l) popped popcorn In a small bowl, combine all seasonings together. Put popped popcorn in large bowl and spray lightly with butter-flavored cooking spray. Add spices to popcorn and mix thoroughly until all kernels are coated. Fun Facts - The oldest popcorn ear is about 5600 years old. Pork's Midwestern roots can be traced to the Chicago stockyards, opened in 1865, where high-grade pork was exported to the world. It's always been a lean meat, low in fat and calories. Pork fits into any meal plan and occasion-easy to prepare and flavorful to eat. The six basic shapes of fresh pork are roasts, chops, strips, cubes, ribs, and cutlets. Use cuts with the words "loin" or "round" in their name for the leanest meats, such as pork tenderloin. Use low-fat cooking methods, like grilling, broiling, stir-frying, and pan-broiling to maximize flavor while keeping added fat to a minimum. The secret to tender, juicy pork is simple: think a hint of pink. Pork Contacts American Meat Institute National Pork Producers Council U.S. Meat Export Federation Recipes Honey-Garlic Grilled Pork Chops - 4 boneless pork chops, about 1-inch (2.5
centimeters) thick Blend all ingredients (except pork chops) with whisk. Place chops in a dish and pour marinade over them. Refrigerate four to 24 hours. Remove chops from marinade, and discard remaining marinade. Grill chops 12-15 minutes, turning once. Pork Burgers - 1 pound (1/2 kg) lean ground pork Gently mix all ingredients and shape into four patties, about 3/4 inch (two centimeters) thick. Grill or broil for four to five minutes on each side. Serve in sandwich buns with ketchup and mustard. Serves four. Fun Facts - Pork tenderloin is as lean as skinless chicken
breast, with only four grams of fat per serving. Since first harvested in Peru more than 6000 years ago, the potato has proven itself to be one of nature's most versatile vegetables. The more than 5,000 varieties-all with different shapes, sizes, colors, and flavors-can be prepared by mashing, frying, baking, whipping, boiling; added to soups, casseroles, and salads; and processed into many convenience foods like French fries and potato chips. Not only are they convenient, they're also nutritious, with ample supplies of vitamin C, potassium, and fiber! The potato is the most popular vegetable in America. Could this be because the Midwest U.S. produces some of the world's best potatoes?! With nearly perfect growing conditions, the Midwest U.S. is especially known for Long Russets (good for baking), Long Whites (good for boiling), Round Reds (good for roasting), and Round Whites (good for mashing). And it's easy to choose delicious Midwest U.S. potatoes! Look for ones that are fairly clean, smooth, and firm with few and shallow "eyes" and no sprouts. Stored in a cool, dark, and dry place, they'll keep for up to two months. Potato Contacts National Potato Promotion Board Red River Valley Potato Growers Association Recipes Traditional Mashed Potatoes - 2 pounds (450 g) potatoes, peeled and cut into
small chunks Place potatoes in large pot and add enough water to cover them. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander. Return cooked potatoes to pot and stir over medium heat, about one minute, until excess water has evaporated. With potato masher or large spoon, mash in hot milk, butter, salt, and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Serves four to six. Grandma's Baked Potatoes - large, russet potatoes Preheat oven to 450° F (230° C). Scrub potatoes with a brush and water to remove all dirt. Place desired number of potatoes on a baking sheet or directly on the oven rack. Bake one hour. Turn potatoes once during cooking. Potatoes are done when a fork slips easily in and out. Remove from heat and let cool a bit. Then poke a zigzag pattern into the top of the potato with a fork and press the ends of the potato together to open or "blossom" it. Add toppings. Oven Wedge Fries - large potatoes Preheat oven to 400° F (230° C). Cut potatoes into quarters. Then cut each quarter into wedges. Coat a baking sheet with oil. Lay the wedges on the baking sheet, one side down. Place baking sheet in the middle of the oven rack. Bake for about seven minutes (or until the bottom and edges start browning), then flip wedges over and sprinkle on seasonings. Bake for another seven minutes (or until the wedges are nicely brown and cooked throughout). Fun Facts - The botanical name of the common potato is
solanum tuberosum. There are many categories of snacks and convenience foods. Some of the major ones include: cookies, potato chips, pretzels, tortilla chips, popcorn, snack nuts, corn chips, pork rinds, snack mixes, variety packs, multigrain chips, snack crackers, rice cakes, confections, frozen ice cream novelties, and frozen/prepared foods and entrees. February is even national snack food month in the U.S.! The average American eats 22 pounds (11 kg) of snacks per year! However, cookies and crackers were the top exported snack category in 1997, followed by salted nuts and potato chips. Midwestern Americans eat the most snack food in the U.S., with potato chips leading the way! And Midwest U.S. companies produce the most popcorn, pretzels, and tortilla corn chips in the entire country. What would Americans do without convenience items? Prepared entrees-frozen, canned, and packaged and small ready-made packs of food-make meal preparation so much easier! You could make a vegetable stir fry simply by emptying the frozen contents of a bag into a pan and heating it up! Accompany this with a healthy salad that can go directly from a refrigerator bag to the salad bowl. Voila! Snacks/Convenience Foods Contacts American Frozen Food Institute National Confectioners Association National Food Processors Association (canned foods)
Snack Food Association Recipes Corn Chip Guacamole Dip - 1 avocado, peeled, pitted, and diced Process all ingredients together until the mixture has a lumpy consistency. Serve with tortilla or corn chips. Party Mix - 1/2 cup (1 dl) margarine Pre-heat oven to 250° F (121° C). Melt margarine
in saucepan and remove from heat. Add garlic salt and worcestershire sauce. Mix snacks
together and coat with margarine mixture. Place in shallow baking pan and bake for 45
minutes, stirring occasionally. Cool completely before serving. - Potato chips were invented in 1853 and were being
delivered to homes in the 1890s. Native to the fertile Great Plains, sunflowers grow naturally under the hot Midwestern sun. American Indians cultivated and enjoyed the sunflower, using the nutty kernels for a quick energy boost. Today, the edible sunflower is grown primarily in the Midwestern states of North Dakota, South Dakota, Minnesota, Nebraska, and Kansas. These sunflower seeds are acknowledged as the finest in the world. They're easy to use, rich in flavor, and crunchy in texture-perfect for salads, desserts, entrees, snacks, and baked goods. Sunflower seeds are rich in protein, fiber, iron, and vitamin E. And the fat in sunflower seeds is polyunsaturated, which means they contain no cholesterol! Sunflowers also produce the fourth leading vegetable oil worldwide. Sunflower oil's bland flavor, high smoke point, and clear consistency make it an excellent choice for baking, frying, and salads. Sunflower Contacts National Sunflower Association Recipes Sunflower Cookies - 1 cup (1/4 l) margarine In medium size mixing bowl, combine margarine and sugars until well-blended. Add vanilla. Stir together the flour, baking soda, baking powder, and salt; mix well. Add to margarine mixture. Stir in oats, coconut, and sunflower kernels. Drop by rounded tablespoons onto ungreased baking sheet. Bake at 350° F (177° C) for eight to ten minutes, or until cookies are brown around the edges. Makes about 48 cookies. Sunflower Salad - 1/4 cup (1/2 dl) balsamic vinegar In small bowl combine vinegar, mustard, oil, salt, and pepper; mix until thickened. Tear lettuce into bite-sized pieces and place in large bowl. Toss in tomatoes, cucumber, peppers, and onions. Add dressing and toss gently. Sprinkle sunflower kernels over salad. Serves six. Fun Facts - The confection-or edible-sunflower seed is black
with white stripes, whereas the oil-type seeds are totally black. From the first Thanksgiving to today's turkey burgers, these birds are intertwined with American tradition. Turkey consumption has more than doubled over the past 25 years probably because it's a nutritious yet low-cost food. To meet this demand, US turkey growers raise over 300 million turkeys a year. The Midwest has five of the top turkey raising states-Minnesota, Missouri, Indiana, Iowa, and Ohio. The wide range of cuts and products available like ground turkey, turkey ham, turkey franks, turkey pastrami, turkey sausage, and deli turkey make turkey easy to incorporate into any meal. And turkey covers the spectrum of cooking methods, including stovetop, stir-fry, oven, microwave, and grill. Pre-cooked turkey can be sliced and heated for dinner, used in sandwiches, or cubed and added to pasta dishes, chili, and soups. The naturally mild taste of turkey combines with just about anything! Turkey Contacts American Meat Institute National Turkey Federation USA Poultry & Egg Export Council (chicken,
turkey, eggs) Recipes Smoked Turkey Roll-Ups With Cranberry Chutney - 12 oz. (375 g) smoked turkey, thinly sliced Make the cranberry chutney. Sauté diced onion in butter. Add sugar and caramelize until golden brown. Add cranberries, jalapeño, rice wine, and mustard seed. Cook down to desired consistency. Then mix the cranberry chutney, mayonnaise, and tarragon together in a food processor. Spread dressing to cover one side of the pita. Layer lettuce, turkey, cheese, and tomato on 3/4 of the pita. Roll the pita so that the end with no filling seals the sandwich closed. Let sit for a few minutes and cut to size for appetizers or sandwiches. Serves four. Turkey Yakitori - 1/2 teaspoon (2 ml) chicken bouillon granules Dissolve bouillon granules in boiling water. Mix with all ingredients except onions and green pepper in a dish. Make sure turkey is submerged and marinates at least four hours in refrigerator. Thread onto skewers with green onions and green pepper cubes. Broil four to five minutes on each side. Baste with remaining marinade while cooking. If desired, prepare additional marinade as a dipping sauce for Yakitori. Serves four. Fun Facts - Ben Franklin proposed the turkey as the official
U.S. bird. The climate, rich soil, and flat land of the Midwestern Plains are perfectly suited to wheat growing. An estimated 75,000 farmers in North Dakota, Minnesota, and South Dakota produce over ten million tons of hard red spring wheat and three million tons of durum wheat annually. These two Midwest wheat varieties are the quality sought after by the milling, baking, and pasta industries worldwide. Bakers find that bread flour made from North Dakota's red spring wheat makes high volume, tender-crusted loaves. Some of the world's finest yeast breads, hard rolls, bagels, and breakfast cereals get their start with U.S. hard red spring wheat, whereas about two-thirds of the U.S. durum crop ends up as pasta. The remaining third is exported to about 20 other countries. North African countries use durum wheat to make couscous. Wheat Contacts U.S. Durum Growers Association U.S. Wheat Associates Recipe Pretzels - 1 1/2 cups (3 1/2 dl) warm water (105-115° F,
41-46° C) Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil, and three cups (3/4 l) flour; beat until smooth. Gradually add remaining flour to make a soft dough. Knead dough by hand for ten minutes. Cover bowl and let rest 30 minutes. Divide dough into 24 pieces; cover and let rest five minutes. Roll each into a uniform 18-inch (46 centimeter) rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once, and then pressing them onto the bottom curve of the circle. [Dough may also be shaped into eight-inch (20 centimeter) breadsticks.] Place on greased baking sheets. Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds. Bake in preheated 425° F (218° C) oven for 12-15 minutes or until golden brown. Remove from baking sheets; cool on wire rack. Fun Facts - Farmers know wheat is ready to harvest when
plants turn from green to golden yellow. Wild rice was one of the most important foods to Native Americans like the Ojibwe, Chippewa, and Menominee tribes. It was called "manoomin"-precious grain. Today, it is still grown by the clear waters of the Midwest U.S. Great Lakes. After all, wild rice, which is really the seed of a tall blooming water grass called "zizania palustris," prospers in marshy, wet regions. It is the only cereal grain native to North America. The Midwestern state of Minnesota produces five to six million pounds (two and a half to three million kg) annually. The unmistakable brown and cream-colored grains offer a visual allure, as well as an enticing smoky, nutty flavor. In fact, famous chefs from around the world use wild rice not only as an exciting side dish but also tossed into salads and soups, pancakes and muffins, stir-fries, and even desserts. Wild rice is also easy to prepare, highly nutritious, and affordable. Wild Rice Contacts Minnesota Cultivated Wild Rice Council Minnesota Hand Harvested Wild Rice Association Recipes Wild Rice Salad - 1 cup (1/4 l) wild rice Cook wild rice in four cups (one l) water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients and toss with mixed dressing. Serves 10-12. Creamy Wild Rice Soup - 6 tablespoons (3/4 dl) butter In large saucepan, melt butter and sauté onions. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil. Boil one minute. Stir in wild rice, ham, carrots, pecans, and pepper; simmer five minutes. Blend in half & half; heat to serving temperature. Six servings. Fun Facts - Dry wild rice keeps up to ten years in an
air-tight container. |