Thursday, July 26, 2012

Tantalizing Thursday-Indiana Edition

Welcome to Tantalizing Thursday on Chief 187™Chatter.

After an off weekend the NASCAR Sprint Cup drivers return to competition at one of the most globally important tracks on the circuit, Indianapolis Motor Speedway.

Exploring the many food preparations of this area has proven to be fun and fabulous with tasty recipes abounding.

I hope you enjoy these mid-western delights that are from Indiana. Meat/beef is a key ingredient to most of these hearty recipes.

Hoosier Chili
Recipe Found on
Provided By: Jeanne Boberg
"This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make."


2 pounds extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 (16 ounce) cans stewed tomatoes
1 (46 ounce) can tomato juice
1 (10.5 ounce) can beef broth
1/2 cup uncooked elbow macaroni
1 (15 ounce) can kidney beans, rinsed and drained


In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through.

The tenderloin sandwich is a mainstay in many mid-western states with variations from region to region. Here is an Indiana version.

Traditional Indiana Breaded Tenderloin Sandwich
Recipe found on
Provided By: Kathi Richards
"If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!"


4 (4 ounce) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper

1 1/2 cups bread crumbs
1/2 cup peanut oil for frying

4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)


Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

What do you serve with a tenderloin sandwich? Potato Salad of course! But, it must be chock full of bacon!

Indiana Potato Salad
Recipe found on
"Classic flavors of bacon, cheese and onions make this wonderful yet easy, easy, easy."


8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 ounces processed cheese food, cubed
1 cup chopped onion
8 ounces sliced bacon


Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned.

Finally it is time to end this culinary tour of Indiana with a sweet treat.

Durbin Hotel Sugar Cream Pie
Recipe found on
Provided By: E. Sexton
"This sugar cream pie is outstanding and was made for years by the Durbin Hotel in Rushville, Indiana."


1 prepared 8 inch pastry shell, baked and cooled
1/2 cup butter
1 cup white sugar
1/2 cup milk
1 cup heavy whipping cream
1/2 cup milk
1/4 cup cornstarch
1/4 teaspoon ground nutmeg


Preheat oven to 400 degrees F (200 degrees C).
In the top of a double boiler, combine the butter, sugar, 1/2 cup whole milk, and whipping cream. Heat until butter is melted and mixture is simmering, stirring occasionally.
In a small bowl, combine 1/2 cup cold whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg.
Bake in preheated oven for 5 minutes. Allow to cool before serving.

I hope you enjoyed this calorie-laden but scrumptious tour of Indiana through native recipes. Perhaps some of them will grace your table (or television tray) as you sit back to watch the Crown Royal Presents The Curtiss Shaver 400 At The Brickyard 400 Powered By or, as I like to call it, the Brickyard 400!

Please join me tomorrow for the week ending ever-popular Friday Music Blog on Chief 187™Chatter.

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