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Michigan

The Wolverine State is touched on by four of the five Great Lakes. (Lake Ontario is the odd lake out.) Not surprisingly then, Michigan is also called the Great Lakes State. Michigan is made up of two separate peninsulas, with the larger (and much more populous) lower portion being shaped somewhat like a mitten, and the Upper Peninsula horning its way out from the top of Wisconsin into Lakes Michigan and Superior. Two industries are practically synonymous with Michigan: the automobile (centered around Detroit) and breakfast cereal (centered around Battle Creek). Michigan is also a major cherry-producing state, producing about 75 percent of the tart cherries grown in the United States. These are the sour cherries that are best suited for pies, jellies, jams, and juices. Early French explorers from Normandy (still a center of cherry production in its own right) planted the first cherry trees in the Midwest on their way to founding cities like Detroit. The trees thrived along Lake Michigan, setting the stage for a serious industry to blossom. Michigan is also morel country. Meaty morels grow wild in the Michigan woods, clinging to the roots of elm and oak trees.
 

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Todd Hart

Cooking Level: Intermediate

Living In: Bay City, Michigan, USA
About me:
 My name is Todd and I love to cook. I have been cooking since I was a kid. I was in charge of Tuesday night dinners when my grandmother would come over and stay with us when my mother would go and play bridge.

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Karen Barone

Cooking Level: Intermediate
Home Town: Berrien Springs, Michigan, USA
Living In: Portage, Michigan, USA
About me: Hello :) I'm a night nurse, am married, am a liberal lovin' NPR listenin' lady, have a cat child and can usually be found in the kitchen or sitting out back with a glass of wine.…
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Celia

Cooking Level: Beginning
Living In: Battle Creek, Michigan, USA

erika

Cooking Level: Intermediate
Living In: Paw Paw, Michigan, USA
About me: I recently got married to the love of my life. We just bought our first house
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

Chicken and Broccoli Braid

Reviewed on Aug. 26, 2008 by joy-of-jesus-smileymom
TIP: Be sure the *broccoli* and red pepper are quite FINELY CHOPPED. This is key to cooking properly. This is a special family favorite, though I have now switched from using crescent rolls to using homemade bread dough (pizza, french, etc., at least one pound); I like this much better. I always double the filling when using bread dough. For seasoning, the original Pampered Chef recipe omits the onions, and instead of TWO teaspoons of dill (too strong) uses "dill dip mix" which I recreate with this: (SECRET RECIPE HERE!) 1 tsp. dill, 1 tsp. instant minced onion, 1/4 tsp. garlic powder and a good squeeze of lemon (or 1/8 tsp. citric acid). WOW. Oh, one thing more, I think sprinkling the almonds ATOP the braid is SO classy and yummy.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Zucchini Cobbler

Reviewed on Aug. 26, 2008 by joy-of-jesus-smileymom
I am SO impressed by this recipe. It is the first time I used zucchini to impersonate anything...my mind is wildly attempting to find more ways to use this delicious filling (muffins? pie?). For one thing, my gargantuan free zucchini are far more economical than apples! About the recipe, though, I thought all the flavors and sweetness were right, and I am going to use the suggestions to thinly slice the zucchini next time. One word of caution, however: best not to announce the secret ingredient (thanks, my daughter =/ ) if serving to an uncertain crowd...I was SHOCKED that some people wouldn't eat it...
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Slow Cooker Chicken Stroganoff

Reviewed on Aug. 26, 2008 by joy-of-jesus-smileymom
Delicious recipe, especially for a crowd with a wide variety of tastes! Served with steamed fresh carrots and broccoli, and herb bread. I think the addition of chopped red pepper or pimiento would be wonderful for taste and contrast. I also thought this dish was great with the sauce cooked longer (less cooking time for chicken, more time with sauce). This makes my recipe box!
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3 users found this review helpful

 
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