What is your favorite food memory from your childhood? I remember when my brother and I were approximately 8 and 10 years old. Our mom would cook a dish called Chinese Hamburger Casserole. We just didn’t like it and would force a gag reflex to prove it. That didn’t go over very well with mom and dad and we were still forced to eat it. Sometime later that recipe mysteriously disappeared. To this day we still joke about this with mom as she claims my brother and I had something to do with this disappearance. We claim no responsibility!
What is your favorite food grown in Indiana and why? Sweet corn. No question. Hot, fresh, buttered up and lightly salted. To me the sweet corn signals summer and picnics with family and friends. - Dr. Scott D. Hanback, Superintendent, Tippecanoe School Corporation
What is your family's greatest food-related tradition? Where did the tradition come from? Does it relate to a special time of the year? My grandma always makes chicken & noodles (from scratch!) for Thanksgiving, Christmas, Easter, etc. It started because I don't like turkey, so she accommodated her -at the time- only grandchild, and it just became tradition.
What food best describes home? Anything homemade. Meatloaf, spaghetti, cookies, pies. Seems like the women in our family are always in the kitchen whipping something up, rarely from a box.
What is your signature dish? Recite as much of the recipe as you can! Venison roast. I use a dutch oven to cook it all. Two cups beef broth, two cups apple juice, set the venison in there & cook for two hours. Add basil & mint to a small cheesecloth pouch & set on top of the roast. After an hour add potatoes & veggies, cook three more hours. Husband usually sits at he ktichen table & waits while doing a corssword puzzle.
What is your favorite food grown in Indiana and why? Corn, I suppose. That's all I ever hear about, thanks to commericals ("There's more than corn in Indiana...")
What is your favorite food memory? My momma teaching me to make snickerdoodles. I made them for a 4-H fair project & won a blue ribbon. Daddy & my uncle ate mort of the "rejects" for us.
What type of farmer would you most like to be and why? Dairy. My grandmother was raised on a dairy farm (Sites Dairy), and my husband has a family friend that has a daily farm. Cows are such gentle creatures.
- ANONYMOUS, West Lafayette Library, September 2011
What type of farmer would you most like to be and why? Beef production. Cattle ranch in Wyoming but train my cattle to sleep until 11 am.
What is your family's greatest food-related tradition? Where did the tradition come from? Does it relate to a special time of the year?Christmas Eve tradition is broiled jumbo shrimp with real St. Elmo's style cocktail sauce and oyster stew. Christmas Day we always have some sort of beef roast or stew like prime ranch rib roast Porterhouse or regal crown roast. Plus a great chocolate dessert. Oyster stew and beef tradition comes form my Mom!
What is your signature dish? Recite as much of the recipe as you can!First, the night before I make pizza dough and refrigerate it all night. Also I get 56 oz. of fresh chopped (large canned) tomatoes, 2 cans basil or oregano crushed tomato paste, 2 bulbs of garlic, diced; 1 cup dry red peppers and chicken broth. Simmer [sauce] 3 hours, cool, refrigerate. Boars Heath peperoni, D&R sweet and hot stuffed sausage, 8 oz Provolone, 8 oz Mozzarella, anchovies, red onion, green olive Kalamata olive for toppings. I cook pizza dough 4 minutes, then add sauce, cheese toppings, rest of cheese and cook at 450 degrees. - ANONYMOUS, West Lafayette Public Library, September 2011
