The very earliest culinary tradition of the Midwest goes back to the Indians.  Corn was the mainstay of survival, supplimented by wild grains, fruits and game.  For the early colonists, thick steaks of venison and buffalo, accompanied by hardtack biscuits or cornbread, was the typical fare.  More exotic meals featured beaver, moose, sheep and even rattlesnake.  The German immigrants who came to farm brought with them their frugal, nononsense culinary traditions from the east and from northern Europe.  Sausage, smoked fish, dark breads and cole slaw joined Yankee pot roast.  German beef and cheese-making industries were established.  Kuchen, tortes, strudels and krumcake were just a few of the delicate desserts added to the Midwest's recipe bag.
    Today the Midwest is "meat and potatoes" country.  Most homes and restaurants offer standard American "down home" fare.  Food is always plain and plentiful, it is no-frills cooking --- and it is delicious!
   Indiana Persimmon Pudding is a country dessert with many versions, some baked, some steamed, but the basic ingredients are the same.  Hoosier Ham Steak with Red Gravy and Fried Biscuits are favorites in Indiana as are pork dishes of all kinds.  Apples Jonathon, named for Johnny Appleseed and populr in Indiana and Ohio, is a rich cake made from fresh apple slices drenched in maple syrup, covered with batter and baked.  Michigan Booyaw is a kind of Hunter's Stew that combines vegetables and a domestic meat --- pork, with a small common game, rabbit.  Rutabagas, or Swedish turnips, arrived in the Midwest with Scandanavian immigrants and are still popular in the region.
    Dumplings are legion in Midwest cuisine to serve as an entree covered with browned butter, to eat as an accompaniment to the meat course, and at least a dozen kinds to float in bouillon.  Dumplings range from tiny egg balls as tender and melting as custard to substantial meat-paste balls.
    Spiced herring is a leading regional food in Wisconsin and its sausages are the finest in the land.  Milwaukee "Brats" or bratwurst sandwhiches are an epicurean delight especially accompanied  by a cold Milwaukee beer.  Milwaukee sausage is a link to the past and more than 200 different kinds are sold, including Bratwurst, Knockwurst and Mettwurst, revealing the German origins of the region.Pork cake, customarily made at Christmas, is a moist kind of spice cake in which sausage meat or finely chopped salt pork is mixed with molasses, flour, raisins, citron and spices.
    This region is incredibly rich in dairy products.  Butter, cream and cheeses, especially Cheddar, Brick and Colby, have all played a vital role in the development of the region's cuisine.  Cheese is a main ingredient from appetizer through dessert.
    Other Midwest specialties include Iowa's Green Corn Soup, Cincinnati Chicken (really a stuffed pork tenderloin).  Michigan Pasties (meat turnovers) and Chicago Pan Pizza.  The Scandinavian heritage of Midwesterners is evident in the fruit soups, Frukt Soppa, of the region. Streusel Kuchen, (Coffee Cake), Ohio Lemon Pie, Dutch Apple Cake and Cheesecakes are only a few of the many scrumptious desserts to be tasted.  Bakeries in Cincinnati, Milwaukee and Chicago are well-known for turning out the remarkable doughnuts filled with preserves or jelly, the Bismarck.
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By Mary Eccher
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