Indiana (U.S.A.) — coming next week

Indiana is located in the continent of North America. It has Michigan to the north, Ohio to the east, Kentucky to the south, and Illinois to the west.

It gained statehood on 11 December 1816 and is #19 out of 50 states.

The capital is Indianapolis.

The climate is a temperate climate with four seasons. Average temperatures are from mid-10s F to the upper 80s F.

The top ten foods are: breaded pork tenderloin sandwich, sugar cream pie, southern Indiana BBQ pork, chicken & waffles, Indiana sweet corn, country-fried steak, southern Indiana style fried catfish, reuben, Dutch baby, and butterscotch pie (https://insanelygoodrecipes.com/famous-indiana-foods/).

https://www.britannica.com/place/Indiana-state

COUNTRY-FRIED STEAK (https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/):

• ½ lb. beef cube steaks
• 2-1/2 C all-purpose flour, divided
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp black pepper
• ¾ tsp salt
• 1-1/2 C buttermilk
• 1 TBSP hot pepper sauce (Tabasco, Frank’s etc.)
• 1 large egg
• 2 cloves garlic, minced
• 3 C vegetable shortening for frying
• 4 C milk
• Kosher salt and ground black pepper to taste

1. Place steaks between 2 layers of plastic and pound to a thickness of ¼-inch.
2. Place 2 cups flour in a shallow bowl.
3. Stir together baking powder, baking soda, 1 tsp pepper, and ¾ tsp salt in second shallow bowl.
4. Add buttermilk, hot sauce, egg, and garlic; stir to combine.
5. Heat shortening in a deep cast-iron skillet to 325 degrees F.
6. Place a wire rack over a sheet of parchment paper.
7. While the shortening is heating, dredge a steak in flour to coat, shake off excess.
8. Dip into buttermilk batter; lift up so excess batter drips back into the bowl.
9. Press in flour again to coat both sides completely.
10. Place breaded steak on the wire rack and repeat to bread the remaining steaks.
11. Fry steaks, in batches, if necessary, until evenly golden brown, 3 to 5 minutes per side.
12. Remove steaks to a paper towel-lined plate to drain.
13. Cover with foil to keep warm while you make the gravy.
14. Drain fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible.
15. Return the skillet to medium-low heat; add the reserved oil.
16. Whisk the remaining ¼ cup flour into the oil.
17. Scrape the bottom of the pan with a spatula to release solids into the gravy.
18. Stir in milk, increase the heat to medium, and bring the gravy to a simmer.
19. Cook, stirring often, until thick, 6 to 7 minutes.
20. Season with kosher salt and pepper.
21. Transfer steaks to a platter and pour gravy over top.

Definitely not the best looking, but the taste was good!!!

SWEET CORN:

oohh ssooo good!!

GRANDMA’S BUTTERSCOTCH PIE (https://www.allrecipes.com/recipe/12101/grandmas-butterscotch-pie/):

• 2 C milk
• 1 C packed light brown sugar
• ¼ C cornstarch
• ½ tsp salt
• 2 large egg yolks, beaten
• 1 TBSP butter
• 1 tsp vanilla extract
• 1 (9-inch) pie crust, baked

1. Preheat the oven to 400 degrees F.
2. Combine milk, brown sugar, cornstarch, and salt in the top of a double boiler over simmering water.
3. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
4. Whisk in egg yolks; cook and stir until filling is thickened.
5. Remove filling from heat; stir in butter and vanilla.
6. Pour filling into baked crust.
7. Bake in the preheated oven until the top begins to brown, about 5 minutes.

Absolutely wonderful pie!!! Especially with fresh whipped cream or ice cream!!!

Always better with a Swig 🙂