Indiana

Indiana

Crossroads of America

Welcome to meal 3!  With two states under our belt, I hope that you are beginning to feel a bit more comfortable with the site layout and our process.  We are learning so much and having a blast figuring all this out along with you!

This week we move north into Indiana, again with three new dishes to experience!  The first is a giant pork tenderloin sandwich.  This is another dish that is not strictly limited to one state but Indiana is probably best known for them.  Caveat here; I don’t know how giant ours will be due to constraints placed upon us by equipment, but we will do our best.  We are not out to upstage the real deal, just doing our best to give you something as close as possible to it! We hope at some point you can travel there for the authentic experience. 

The second dish is Indiana Corn Casserole!  Really the food in this case was corn, and several states will include corn in some form, so we decided that this casserole recipe that is specific to Indiana would be a good addition to the meal.  If you think we got it wrong let us know what side or sides you would have chosen.

Last but not least, for dessert we will be making a sugar cream pie!  I can honestly say I’ve never heard of this pie, but it sounds delicious!  FYI- We are going to try a different pie crust recipe each time we make a pie and we will let you know our opinions on them!  You can try them for yourself and let us know which is your favorite!

We’ll be shooting the video for this meal between the 24th and 26th, and hope to have it posted here by the following Monday!

If you want to join our community, make sure to sign up for all of our social media accounts!  Each of our accounts handles posts a little differently so we promise you won’t be getting too much overlap between apps.  Also, don’t forget to let us know if there was anything confusing or something we could do to help make it simpler for you!  Our goal is to make these meals so easy that anyone can make them, and we need your feedback to ensure that!

Do you live in Indiana or have you visited? We would love to hear about your experience.  Places you visited, foods you had, and what you enjoyed!

Looking forward to another meal with you all!

Pork Tenderloin Sandwich

Kathi Richards Smith
A piece of breaded pork that was never meant to be contained by a bun, on a bun
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 4 sandwiches
Calories 478 kcal

Equipment

  • 2 pieces of large sturdy plastic
  • Whisk

Ingredients
  

  • 4 4 oz slices of pork tenderloin cut across the grain
  • 1 egg beaten
  • 2 tbsp milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp seasoned salt
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 cups bread crumbs
  • 1/2 cup peanut oil used for frying
  • 4 kaiser rolls split

Condiments

  • mayonnaise
  • ketchup
  • yellow mustard
  • lettuce
  • tomato
  • onion
  • pickle slices

Instructions
 

  • Flatten pork slices in between two pieces of sturdy plastic until approximately 1/4" thick and as large as you can get it. (Just make sure you have room in your pan to fry it!)
  • Beat together eggs and milk, then add garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended in.
  • Place bread crumbs in a shallow dish.
  • Dip pork cutlets into the milk-egg mixture and then into the bread crumbs, making sure each cutlet is completely coated. Set aside on parchment or wax paper. (Do not stack them!)
  • Heat oil in large skillet until oil is shimmering. Gently place cutlets into the hot oil and fry until they become golden brown, approximately 8 minutes per cutlet. Set aside on a plate lined with paper towels to drain.
  • Preheat broiler with the rack about 6 inches from heat.
  • Place Kaiser rolls open side up on rack for about 1 minute, or until buns are toasted. Top with cutlet and choice of condiments. (If you have a large enough toaster you could use that to toast the buns as well)
Keyword breaded, pork, sandwich

Indiana Corn Casserole

A rich, corny dish
Total Time 1 hr
Course Main Course, Side Dish
Cuisine American
Calories 610.1 kcal

Equipment

  • 9x13" glass baking dish

Ingredients
  

  • 1 lb bacon
  • 1/2 cup butter
  • 1/2 medium onion diced
  • 1/2 cup celery diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 5 tbsp AP flour
  • 2 cups sour cream
  • 2 lbs fresh corn or frozen then thawed
  • 1 tbsp fresh parsley chopped
  • salt and pepper

Instructions
 

  • Preheat oven to 350
  • Either: Dice bacon, then cook, or cook bacon, then chop into bite-size pieces. Set aside to drain. (optional: you can use the bacon grease instead of the butter to saute the vegetables in the next step)
  • Melt butter in large saucepan over medium heat. Saute onion, celery, and peppers until soft. Stir in flour, then sour cream until thoroughly mixed. Finally, add corn and the bulk of the bacon and season with salt and pepper.
  • Pour into 9" x 13" glass baking dish and sprinkle on remaining bacon and parsley.
  • Bake for 30 to 45 minutes, until lightly browned.
Keyword casserole, corn, midwest

Sugar Cream Pie

An Indiana- Style custard pie
Prep Time 20 mins
Cook Time 26 mins
Cool Time 2 hrs
Total Time 2 hrs 46 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • Deep Dish Pie Plate or regular Pie Plate
  • Mixing Bowl
  • Sauce pan

Ingredients
  

Pie Crust

  • 1-1/2 C Flour All Purpose
  • 8 Tbsp Butter cut into 1/4 in slices
  • 4 Tbsp Ice Cold Water
  • 1 tsp Salt
  • 1 Tbsp Sugar

Pie Filling (for Deep Dish - Double the Filling recipe)

  • 4 Tbsp Cornstarch
  • 3/4 C Sugar
  • 4 Tbsp Melted Butter
  • 2-1/4 C Heavy Cream
  • 1 Tbsp Vanilla

Pie Topping

  • 4 Tbsp Melted Butter
  • 1/4 C Sugar
  • 3 Tsp Ground Cinnamon

Instructions
 

Pie Crust

  • Preheat Oven to 400 degrees
  • Combine the Flour, Sugar and Salt
  • Gradually blend in Butter slices
  • Add the ice water and continue to mix well
  • The dough should hold together when squeezed but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time
  • Roll out dough onto lightly floured surface
  • Apply light pressure from the middle going out to the edges until circle of dough is large enough to fill your pie plate and hang over the sides slightly
  • Press dough down into an UNgreased Pie Plate
  • Place Pie Plate on cookie sheet and bake for 10 min

Pie Filling

  • Mix together Cornstarch and Sugar until blended
  • Place large saucepan over medium heat
  • Stir together Butter and Heavy Cream in the saucepan
  • Add Cornstarch/Sugar mixture
  • STIR CONSTANTLY until mixture is thick and creamy
  • Stir in Vanilla
  • Pour mixture into Pie crust

Pie Topping

  • Preheat oven to 325
  • Mix together Cinnamon and Sugar
  • Drizzle melted butter over the top of the pie filling
  • Sprinkle generously with Cinnamon/Sugar

Bake for approx. 25min

    Turn on Broiler for about 1 min - watching carefully

      Remove from oven and allow to come to room temperature (about 1 hour)

        Refrigerate for at least 1 hour to set

          Keyword custard, Indiana, Pie, sugar
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