Pioneer homesteaders moved westward into the incredibly fertile where orchards and corn fields flourished and pork became the mainstay of farm menus. As families moved further westward onto the prairies, new strains of wheat which thrived on the Great Plains were cultivated. Scandinavian settlers took to the climate, lakes and forests of the Plains States and the charm of their tasty cooking found its way into the hearts of Americans.
Specialties of the Plains States range from braised beef in the Dakotas to barbecued beef in southern Oklahoma. Nebraska is noted for its excellent beefsteaks. Corned Beef, Pork and Potato Pie and Kansas City Pork Chops, are regional favorites, as are Topeka Fried Chicken and all kinds of rutabaga recipes. The Indian influences in cooking remain with such dishes as Dakota Eggs (Squaw Dish) --- a dish of eggs and corn kernels served with bacon, and Leaf Bread --- a green corn tamale which is steamed or boiled in a corn leaf wrapper.
Plains cooks turn out fine breads and pastries, many of them made from old Scandinavian recipes. One such favorite is Kolache, round yeast cakes with either prune, poppyseed or cheese filling in the center.
PLAINS STATES
page 10 of 13
By Mary Eccher
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