The Midwest has a unique cuisine found nowhere else in the United States. Chances are, if the dish is difficult to pronounce, it was brought to the Upper Midwest by Scandinavian immigrants. From lefse to lutefisk and barbecue as well, the food is always meant to warm your heart and fill your bellies. I only have a few at the moment, so please share your favorite Midwest recipes so that I can add them to the list.
Special K Bars: Food.com recipe
Ingredients:
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 7 cups Rice Krispies or 7 cups Special K cereal
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1/2 cup butter
Directions:
- melt together corn syrup and sugar.
- turn off heat and add P-nut butter.
- stir in cereal.
- dump in lightly greased 9×13 in.
- pan, pressing lightly with buttered fingers or wax paper.
- melt together chocolate chips, buttterscotch chips,and butter in microwave until completely melted.
- Spread over bars and allow to cool.
Midwestern Bologna Sandwich: Recipe taken from my own observation
Ingredients:
- 2 slices of bologna
- a can of Cheese Wiz
- white or wheat bread (or a combination of both)
Directions:
- Take two slices of bread
- Place bologna on bread
- Squirt on a hearty helping of Cheese Wiz
- Close sandwich and enjoy!
Carol’s Rhubarb Crisp
Ingredients:
- 1 1/2 c. brown sugar
- 1/2 c flour
- 1 tsp. cinnamon
- 1 egg
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 c. buttermilk
- 1 1/2 c. raw rhubarb
Topping:
- 1/2 c. white or brown sugar
- 1 tsp. cinnamon
Preheat oven to 350 degrees. Mix all cake ingredients in order and put in a 9×13 inch pan. Mix topping ingredients and sprinkle sugar mixture on top. Bake for 35-40 minutes. Top with vanilla ice cream (optional).
Carol’s Dairy Potato Bake
Ingredients:
- 1 two pound bag of frozen hashbrowns/homefries, thawed
- 1/2 cup butter, melted
- 1 tsp. salt
- dash of pepper
- 1/2 cup chopped onion
- 1-10 1/2 oz. can of cream of chicken soup
- 1 12 oz. carton sour cream
- 2 cups cheddar cheese, grated
- 2 cups crushed cornflakes
- 1/4 cup melted butter
- paprika
Mix thawed potatoes, 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Pour mixture into a buttered 9×13 dish. Top with cornflakes and drizzle with 1/4 cup melted butter. Bake at 350 degrees for one hour.
Funeral Hotdish- Submitted by Jim, a loyal blog reader
- elbow macaroni
- tomato sauce
- ground hamburger
- corn
Cook macaroni and brown hamburger. Mix everything together. Enjoy with respect since you are at a funeral.
Lutheran Church Snack Bread- submitted by Brenda, a loyal blog reader
- pre-sliced cinnamon bread
- Cheez Whiz
- sliced green olives with pimento
- brown bread or pumpernickel bread
- Cheez Whiz
- sliced green olives with pimento
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I am looking for a recipe that uses finely ground ground beef. A neighbor used to make and I cannot remember the name of it or the rest of the ingredients. If anyone knows a buger made like this, please let me know.
What about Cookie Salad??
……….here from California I can not believe how everything has either heavy mayonnaise or cool whip…….no wonder gastric bypass is the most common surgery.
I am originally from Minnesota and just found this blog through my Fargo friend Denise. What a hoot! Married into a norwegian family, so made lefse, lutefisk(and if it is properly prepared and served it is delicious!) Also, does anyone make Kumla 0r Klub anymore? Just asking……
My mother’s church makes and sells Klub at the Norsk Hostfest every year in Minot. Now that is something that sits in the pit of your stomach for hours. I’ve seen some people eat it with maple syrup, of all things.
By the way, through reading a few of your blog posts, I’ve noticed your appreciation for the Scandinavian culture. If you get the chance, you should check out the Norsk Hostfest in Minot. It is full of Scandinavian culture and cuisine. The festival is very popular with older folks, but that is most likely because they are more likely to have a connection with their heritage. Anyways, it is an interesting event and if you have the time, the cash for a hotel room (if you can find one in Minot, sometimes next to impossible), you should really check it out. I’ve really enjoyed this blog, I came across it looking for etymology of vernacular terms from this area for a Geography class at Minot State. Keep it up, and keep on embracing the ND culture and making people who read the blog aware that much of what they hear in the media are misconceptions and generalizations.
Thanks,
Brandt
Sorry!! Didn’t see this until today when I was “surfing”. I LOVE KUMLA! In fact, that was my Christmas dinner for myself. If I could find uncured ham around here (Pierre, SD), I’d be able to make it just like Grandma did.
I just found your blog. Love it! I’m from Northeastern SoDak and grew up eating many of the Norwegian delicacies you have mentioned. Our funeral sandwiches actually have a warmed up mystery meat on them. Could definitely find that recipe if you were interested. I have a variation on the funeral hotdish you may consider trying. I use a small can of tomato sauce and a can of tomato soup, creamed corn, whole kernel corn (drained), hamburger, noodles, and cheese. Mix together and bake until warm and bubbly. Sometimes I add cheese to the top to make it extra cheesy.
You’ve gotta have a recipe for tater tot casserole. I swear I will never eat it again.
Stumbled upon your blog, etc. Throughly enjoyable. A Nebraskan by birth, relatives in MN. thank you for a good read………
I have been spreading my mom’s identical Dairy Potato Bake recipe all around the country! It is a hit at gatherings where no one is from the Northern Midwest and becomes a staple for others’ holiday meals!
Love your blog and recipes. A variation on the Special K bars — try brown sugar rather than white sugar. Makes they more carmelly. Also if you use regular and chocolate rice krispies you get marbled effect mixture.
Lefse is not “like a Norwegian tortilla.” That is a sad comparison. Everyone in North Dakota, or Fargo for that matter, knows what lefse is, and if one person does not know, the proper description would be a thin potato pancake. It’s also not a lost art, people are too lazy and stores sell it because there is a market for it, and of course it takes a long time to make. If you think that your article in the newspaper was supposed to be exaggerated for a funny emphasis, you came off as lazy and arrogant to the “culture,” if that’s what we are in the Midwest, that you now live in.
Hi Hannah,
I appreciate your comments and input towards my most recent article in the paper. While you say everyone in ND/Fargo knows what lefse is, there are some people that read my blog who are not from the area or are transplants like me. The description of a “Norwegian tortilla” was a direct quote from someone who is from the area when they were trying to describe lefse to me. Based on my experience as well, I personally would describe it more tortilla like than pancake like, but maybe it depends on who is making it. As far as the lost art of lefse making goes, I do believe that spending the time to make homemade lefse is quite a time commitment, and there aren’t as many people making it now days. Again, a lot of my information is influenced by discussions I’ve had with those people that have lived in the area for quite some time. Of course I always write my articles with the best intentions in mind, and unfortunately I can’t always please everyone. Again, thank you for your interest in my article and I hope you are able to enjoy some of my other posts a bit more.
Hailey
A little late but, my husband has lived in the Fargo/Moorhead area for 25+ years, his family lived there even longer than that. This is EXACTLY how he described to me what lefse is, tortilla/pancake. He only gets to eat it at special occasions since its a pain to make.
Hannah, you need a hug.
Moved here some time ago from texas and i can say that lefse is delicious and wonderful. the best descriptions is Scandinavian Tortilla
You mentioned how delicious kuchen was in an earlier blog. Here is a recipe for kuchen bars:
Kuchen Bars
Dough:
1C margarine or butter
2C flour
1 teaspoon vanilla
2 eggs
1 C sugar
Filling:
1 ¾ C cream
4 eggs, beaten
1Tablespoon flour
1 ½ C sugar
Mix dough ingredients. It will resemble cake batter.
Pour into a 10×16 pan. Arrange fruit of your choice on top.
(Apples, peaches, plums, blueberries, cherries, apricots,
rhubarb, are all good. If it’s a fruit that can be baked,
it can be used for kuchen). Pour filling over the fruit
and sprinkle with cinnamon.
Bake at 350 degrees until set, 30-40 minutes.
*from the Oliver-Mercer Electric Co-op Golden Anniversary Cookbook, Hazen, ND, submitted by Rosella Sayler, a great German Russian cook.
So glad I found this blog. It is right up my alley. I have a blog devoted to my love of midwestern food and living on the coast. Being from Iowa, I would love to add my Korny Korn recipe to this list.
Korny Korn
1 packet of Jiffy Cornbread mix
2 eggs
½ cup of oil
1/3 cup of sugar
1 cup of sour cream
1 (14.5) oz can of whole kernel corn (drained!)
1 (14.5) oz can of creamed corn
Mix all the ingredients together. Pour into a greased 8×8 pan. Bake at 350 degrees for 1 hour.
I have lived in South Dakota all of my 72 years, and in the area where I live the “funeral hot dish” is called goulash. When I was growing up it was a regular meal served with bread and butter, because it was so economical to make for a family of six. When I started preparing it as an adult, I added a can of whole kernel corn and that made it a complete meal. I also add a can of diced tomatoes along with the can of tomato soup. I have friends that leave the pasta out of it and serve it over rice or mashed potatos. I don’t know if I would like that or not, but would kind of like to try it, but I know it wouldn’t go over at all well with the adult developmentally disabled daughter that lives with me.
This is a recipe we found in an old ND “Music Mother’s” Cookbook when hubbie Herb was planning his family reunion. This is not made-up; this is a real recipe! Back when Jello was King and Queen, I guess. Didn’t have the guts to make or try it for the reunion, so we would like to pass this little treat onto you and your readers…
SALAD
2 pkgs. strawberry Jello
1 c. boiling water
1 (2 1/2 size) can stewed tomatoes
Simple and different.
Hmm… interesting. I don’t know if I’m brave enough to try that one either.
First, they’re Scotcharoos, not Special K bars.
Second, you haven’t even mentioned Fleischkeuchla! Seasoned hamburger, wrapped in dough, fashioned in the shape of a half moon and deep fried! I know where there can be purchased in case you’re curious (and I’m pretty sure my mouth is watering just writing about them)! Essential North Dakota food (not sure about Midwest, but ND for sure)!
ND Native, NDSU Faithful (Go, Bison!) and Small Town Proud!
One more thing, has anyone mentioned Juneberries???
I actually had Fleischkeuchla at Kroll’s Diner in Fargo once. It was pretty good. And Juneberries? Nope?
Juneberries are awesume, used to pick them at Arrowwood St. Park over by Kensal. Make great muffins, jelly, pie etc. I no longer live in ND but back in SD; would be worth a drive up there just to go pick Juneberries.
My family picked these every summer. Often made juneberry-rhubarb sauce.
They also make A beautiful pie or fruit crisp.
I’m still waiting on a pasty recipe! Please move this to the top of the list.
I’m laughing so hard! Love the little comment at the end of the funeral hotdish (which really IS served at funerals!) My grandma made it with a can of tomato soup instead of tomato sauce, which makes it a little sweeter tasting. I made it for my kids and they hated it
But I used to love it! Also at funerals is that jello salad with marshmallows on top and sometimes a can of “mixed fruit” mixed in. Pretty much everything Kraft Foods or Campbell’s ever made a recipe out of is made and served regularly in the midwest. Growing up our pantry was always loaded with cans of condensed soup and veggies. I don’t think I buy canned anything anymore except tuna. I considered moving back to Wisconsin, but do you know in the entire Milwaukee metro area there is ONE Trader Joe’s? I cannot live without my TJ’s ever again! There are probably a dozen in my current metro area.
So glad you enjoyed reading my blog! The Midwest definitely is unique.
Those Special K bars are terrific! My new son-in-law calls them “Snackeroos” and asked for a pan for his Christmas present. Thanks!
Hi there! Just came across your blog and it’s very fun. I’m from Idaho, originally from Cali. and probably will be moving to Minot, ND in a few short months… My hubby is going to drive truck there. The recipes are hilarious but the one that caught my eye is the Dairy Potato Bake. Since Idaho is famous for their “spuds” that exact recipe is a standard at any church or funeral function you attend. It’s actually called “Funeral Potatoes”. Everyone has the same recipe and it is widely shared here among Idahoans and Utahans as well. I’ll keep track of your blog to help with anything I might be in need of after moving. Thanks!
The Dairy Potato Bake was actually passed along to me by my boyfriend’s mom. It was the first thing I attempted to make that was “midwestern”.
If you do move to ND you’ll have to try ND potatoes. They are a very well kept ND secret. The one’s I like best are grown around the Edinburg/Crystal area (northeast corner). Great bakers — I think one could almost eat like an apple after they are baked.
Hey There Becomingmidwestern,
On a similar note,, Every fall in Southern Indiana the persimmon is celebrated with a big festival. These tasty little fruits grow wild on trees all over the area. Once they have been run through a food sieve, the pulp is treasured. One of the most popular desserts in the area is persimmon pudding. There are also other tasty treats to be made from the pulp. Here are three recipes to turn those tasty fruits into delicious desserts.
BTW great blogpost
I grew up in ND, went to college in Moorhead, and lived in Fargo and another small town until 8 years ago when my family moved to WA state. We usually make a trip back once a year and I was there recently to attend a funeral…it was a little inside joke afterward that we were surprised there were no cheez-whiz sandwiches served! So when I happened across your blog and the recipes, I totally cracked up laughing!
Thanks for putting into words a bit of what I still carry in my heart and will always love about “home”.
If you haven’t been introduced to Knoephla soup (sometimes spelled knepfla) or beer cheese soup, you must try some at your first opportunity!
I had some at Kroll’s Diner and now I’m hooked! I love Knoephla soup.
If you like the Knoephla Soup you have to try this recipe.
Knephla Hot Dish
THE BEST GERMAN HOTDISH EVER!!!!
2 Pkgs. or 2 Lbs Frozen Knephla (I know using frozen is cheating but it turns out better than fresh)
1 (16oz.) Can Sauerkraut
2 Lbs. Ground Beef, Browned
1 Can French-Fried Onions
1 Pkg. Dry Onion Soup Mix
Brown Hamburger. Add Salt, Pepper and onion soup mix. Add sauerkraut and onions. Boil Knephla for about 8 mins. Drain. Add to Hamburger mixture. Bake for 45 mins @ 325.
So excited that I found this recipe. I’m going to make it tonight!
WHERE do you find frozen knephla??? Not here in Vancouver WA
Your blog makes me smile. Welcome to the Midwest. The hardest part of being Midwestern is facing dinner (the noon meal) with a menu like this:
Hot dish: “Hamburger” (ground beef), noodles, cream-of-mushroom soup. Canned peas optional. (I have numerous spiral-bound local cookbooks sold as fundraisers in which the only meat used in any of the recipes is ground beef. And every recipe calls for a can of this soup.)
Vegetable: Canned vegetable in the hotdish. And potatoes.
“Salad:” Plain Jell-O.
Dessert: Jell-O with bananas and Cool Whip.
________________________________________________________
Far better is “lunch” which is not the noon meal, but a between meal snack. It will have cold chicken or ham sandwiches on buns, carrot and celery sticks, delicious homemade pickles made from things no one else would ever think of (like beets and watermelon rinds), cole slaw, potato salad, and/or macaroni salad, fresh fruit salad (best without the shredded coconut), and a smorgasbord of real desserts – cake, pie, crisp, cookies, and of course, bars .
I’ve seen huge vegetable gardens in many midwesterners’ yards. But what happens to the crop is a mystery. Some disappears into green bean casserole drowned in cream-of-mushroom soup for Thanksgiving. And zucchini is made into bread. But except for sliced tomatoes and corn-on-the-cob, everything else must be pickled because fresh vegetables are a rare treat in our meat-and-potato land. Strange, isn’t it?
Hey, this is not a recipe but an invitation to a small town festival where there is Potato Dumplings, lefse and just about anything else that can be made from potatoes. You have to come experience this true midwestern event! Here is the link and it is just 25 miles east on I-94!
http://potatodays.com/
You know, when we first moved here we were just in time for Potato Days! We had a lot of fun. I’d love to make it down there again if possible this year. Thanks for the invite!
Check out the Pine to prairie cookbook, its essentially the holy-grail of north midwestern cooking
Thanks for the tip!
baptism/anniversary/funeral/open house Open Face Cheese Sandwhiches: shredded velveta cheese, mayo, diced onions, and pimentos. then spread over the top of any one half of a hamburger bun. enjoy.
Love your suggestion! I’ll add it to the recipes. Thanks, Brenda!
I love your blog, it is so funny to read an outsiders point of few on this fine area. I wanted to add something to your recipes. It is a specilty of Lutheran Church Basement Woman…that’s another thing you will have to investigate!
What you need:
Cinnamon bread-the round kind already sliced
Cheez Whiz
Yes you spread the cheez whiz on the cinnamon bread and if you want to get real fancy, place an slice olive with pimento on top!