The Food of North Dakota, South Dakota, Nebraska, and Kansas by Ruth Paget
North Dakota, South Dakota, Nebraska, and Kansas are very important to the United States for grain production.
North Dakota grows durum wheat, which is milled into protein-rich semolina flour that is used in pasta and pizza dough. South Dakota grows oats and rye. Nebraska grows corn. Kansas leads the country in wheat production. These four states are a breadbasket that feeds millions.
These states also grow vegetables that mix with these grains to form protein combinations. (Basically, you are looking for seed and grain combinations.) These states are famous for meat eating, but protein combinations augment their protein consumption.
There are absolutely terrific vegetable dishes in the cookbook Best of the Best from the Great Plains Cookbook – North Dakota, South Dakota, Nebraska, and Kansas edited by Gwen McKee and Barbara Moseley that go well with meat and form protein combinations with grain products.
Some of the great vegetable recipes from this cookbook include:
-radish dip made with cream cheese, butter, celery salt, paprika, Worcestershire sauce, radishes, and green onion
-hot potato skins served with shredded cheese and crumbled bacon
-skorpor (Swedish rusks – a kind of Swedish biscotti)
-cauliflower salad made with cauliflower, chestnuts, mayonnaise, ranch dressing, onion, sour cream, and dill
-broccoli salad made with broccoli, almonds, cherries, onions, green peppers, and crumbled bacon
-spinach salad made with spinach, eggs, celery, onion, and cubed cheese
-wild rice salad made with white chicken breast, rice, green grapes, cashews, water chestnuts, mayonnaise, and curry powder
-onion salad made with onion slices, vinegar, sugar, mayonnaise, and celery seed
-pear and walnut salad made with blue cheese
-carrot-apple salad raisins and sunflower seeds
-company potatoes made with cream of chicken soup, sour cream, grated American cheese, butter, and a crust of crumbled cornflakes
-stuffed squash made with baked acorn squash with onion, turkey, apple, and raisins
-Swiss green beans made with French onion dip, green beans, and Swiss cheese. My mom made this dish for Sunday meals for years.
-rice and sour cream casserole with green chilies
-rice casserole with onions and mushrooms
Cooks interested in a variety of vegetable recipes might be interested in the recipes The Best of the Best from the Great Plains Cookbook – North Dakota, South Dakota, Nebraska, and Kansas edited by Gwen McKee and Barbara Moseley.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
