Winning Recipes From The Junior League of Indianapolis

I'm unbiased when it comes to all things football including Super-Bowl Sunday. However, it just so happens that I have a copy of Winners; Winning Recipes from the Junior League of Indianapolis (1985) and thought today was the optimum day to share a few recipes from its contents.

From the introduction:

From the blue ribbons proudly adorning the judge's picks at the bustling Indiana State Fair to the checkered flags jubilantly signaling the victory lap of another 500 Mile Race, winning is a time-honored tradition in Indiana's capital city.

Rising in recent years to global recognition as a major center of amateur sports, Indianapolis hosted the 1982 National Sports Festival and was selected as the site for the International Pan American Games of 1987...

Accordingly, when we set out to produce a cookbook representing our winning city, we determined that it must be of first place, blue ribbon quality. Our book Winners, delineates the full variety of foods and techniques which blend deliciously to create our city's distinctive culinary legacy...

Indianapolis is and always has been a community known for the warmth of its hospitality and the best hospitality is the wonderful food for which Hoosier hostesses are deservedly famed...

From the chapter on Meats we have Pizza Fondue:

Pizza Fondue

1 lb. lean ground beef 1 onion, finely chopped 2 (10-1/2 ounce) cans pizza sauce with cheese, divided 1-1/2 tsp. fennel seed 1-1/2 tsp. dried oregano 1 clove garlic, minced 1 tbs. cornstarch 1-1/4 cups grated Cheddar cheese 1 cup grated mozzarella cheese 1 loaf French bread, cut into 1-1/2-inch cubes Preheat oven to 350 degrees Brown beef and onion in large skillet over medium heat. Drain grease from meat. Set aside 1/2 cup pizza sauce, add remaining sauce to meat. Mix fennel seed, oregano, garlic, cornstarch and reserved pizza sauce in a small blowl. Add this mixture to the meat sauce and stir to combine. Add cheeses gradually and cook over low heat until cheese melts. Toast French bread in oven at 350 degrees for 3-5 minutes. Place pizza mixture in fondue pot or chafing dish. Serve with toasted bread cubes. Serves 4. Variation: This fondue makes a hearty hors d'oeuvres.

From the chapter on Bread; Hoosier Fried Biscuits: "Heavenly with butter and apple butter" and Elephant Ears: "A State Fair Classic"

Hoosier Fried Biscuits

1 package dry yeast 3 tbs. warm water 3 tbs. vegetable shortening, melted 1 cup lukewarm milk 3 tbs. granulated sugar 2 tsps. salt 3-1/4 cups all purpose flour (approximately) 1 quart vegetable oil, for frying Dissolve yeast in warm water in large bowl. Stir in shortening. Add milk, sugar, and salt. Add flour gradually to make a stiff dough. Knead on floured surace until dough is mixed and smooth. Place in a greased bowl. Turn to coat all sides of dough with grease. Cover with damp towel and let rise until double, about 1 hour. Punch down. flour hands. Pinch off walnut size pieces of dough. Stretch and pat into a biscuit shape. Heat oil in 2-quart saucepan or deep fryer to 375 degrees. Drop into hot oil and fry until golden on one side. Turn and fry on other side. Drain on paper towels. Serve hot. Yield 24 biscuits Note: Dough keeps well in refrigerator for 3-4 days. Makes 24 pieces. Elephant Ears 1 cup milk 1 cup water 3 tbs. granulated sugar 3 tbs. vegetable shortening 1 tbs. salt 1 package dry yeast 6 cups all-purpose flour 1 quart vegetable oil, for frying 1/2 cup granulated sugar 1 tsp. ground cinnamon Combine milk, water, sugar, shortening, and salt in a small saucepan. Heat, but do not boil. Cool to luke-warm. Pour into large mixing bowl. Add yeast; stir to dissolve. Stir in flour (2 cups at a time) beating until smooth after each addition. Knead dough 8-10 minutes or until smooth and elastic. Place in greased bowl. Turn to coat all sides of dough with grease. Cover with damp towel and let rise in warm place until double, about 1 hour. Combine sugar and cinnamon; set aside. Pinch off golf-ball-size pieces of dough and roll out into 6-8 inch circles. Heat oil in large skillet to 375 degrees. Fry 3-5 minutes per side. Drain on paper towels. Sprinkle with reserved sugar mixture while still warm.

A favorite from Butler University sorority house. Cinnamon Pudding for dessert:

Cinnamon Pudding

1 cup granulated sugar 2 tbs. baking powder 2 tsp. ground cinnamon 2 cups all purpose flour 4 tbs. butter, melted (divided) 1 cup milk 2 cups firmly packed brown sugar 1-1/2 cups cold water 1/2 cup chopped nuts Heavy cream, whipped Preheat oven 350 degrees. Combine sugar, baking powder, cinnamon and flour. Add 2 tablespoons butter and milk; mix well. Place in a 2-quart souffle dish. Combine brown sugar and remaining 2 tablespoons butter. Add water; mix well. Pour over flour mixture. Sprinkle with chopped nuts. Place souffle dish on cookie sheet to catch any overflow. Bake at 350 degrees for 45 minutes. The pudding rises to the top, separating from the sauce. Serve by spooning pudding first, then top with sauce. Place dollop of whipped cream on each serving. Serve small portions for it is very rich. Serves 8

Looking for regional cookbook ideas from New Orleans? I asked Mae from Mae's Food Blog if she would share from her collection of both New Orleans and Louisiana cookbooks. Wait until you see what she has prepared!!!

Just A Note:

Don't forget, Charles Dickens was born today. Janet over @ The Old Foodie celebrates!!!
It's National Fettucine Alfredo Day! Ready for a bit of guilty pleasure? Check out the sinfully rich Fettucine Alfredo recipe over @ Cucina Panzano. Heavenly!

Resources
1. Junior League of Indianapolis
2. Traditional Indiana Foods
3. Three Guys from Miami Cook Cuban (may as well include the city where the Super Bowl was played.)