Watch me make 2 fantastic recipes from 2 of Indiana’s many farm families HERE
For the past four years, Indiana’s Family of Farmers invited Indiana State Fair attendees to follow their ‘Recipe Trail’. Trail travelers were encouraged to collect recipe cards from locations around the fairgrounds, bring them to the final destination and win a free Indiana’s Family of Farmers item for completing the trail. Last year, more than 3,000 participants completed the trail at the Indiana State Fair.
Take part in this year’s Recipe Trail at new locations!
Recipe card locations
Exposition Hall (Rose Acre Farms booth)
DuPont Food Pavilion (3 stops: Purdue, Indiana Beef, Indiana Dairy, Indiana Wine & Grape Council)
Habitat for Humanity Ag House
Indiana Farm Bureau Building
Pathway to Water Quality
The Recipe Trail continues to help feed the hungry.
For each person who finishes the recipe trail, Indiana’s Family of Farmers donates one pound of food to food banks in Indiana has through our partner, Feeding Indiana’s Hungry. A total of 8,000 pounds of food was donated last year.
Partner with Habitat for Humanity
The Habitat for Humanity Ag House on the state fairgrounds will be a stop on this year’s recipe trail. In addition, Indiana’s Family of Farmers is donating a chest freezer and food to fill the freezer to the new homeowner. Thank you to the farmers around the state who grow our food and who generously gave back.
IFOF is proud to be part of the Food Pavilion all 17 days. Along with the recipe trail, different agricultural groups will be featured at the IFOF booth each day.
If you want even more recipes, visit:
Indiana Beef: http://www.indianabeef.org/council/
Indiana Dairy: http://www.indianadairycouncil.org/dairy-fans_recipes.html
This week I was asked to make a few of the recipes you can find along the trail on IndyStyle~ Here is what I made!
Sweet Pork Kabobs from The Rodibaugh Family Soybean and Hog Farm Rensselaer, Ind.
Kabobs Marinade & Basting Sauce
2 tablespoons Worcestershire sauce
1/4 cup wine vinegar
1/2 teaspoon Shoups Seasoning (or seasoned salt and pepper)
1 tablespoon fresh minced garlic
1/4 cup teriyaki sauce
1/3 cup honey
1 cup Soybean oil
2 tablespoons finely chopped onions (or 2 t. dried onion)
1/2 cup soy sauce (can use low-sodium)
1 1/2 – 2 lbs. Pork Tenderloin
Red and Green Peppers
Mix all ingredients for Marinade/Basting Sauce well (or use blender).
Use 1/2 of the mixture for marinade and reserve 1/2 for basting Kabobs before and during grilling.
Cut pork tenderloin into 1” cubes and marinade 30 minutes to 2 hours in the refrigerator.
Soak skewers in cold water or use metal skewers.
Remove Pork from Marinade (discard marinade).
Assemble Kabobs alternating Pork, Pineapple, Mushrooms, Onion, Peppers, & Zucchini.
Brush basting sauce over Kabobs and grill over medium heat for 5 minutes.
Turn kabobs and baste.
Grill another 5 minutes.
Pork should be 145 degrees using meat thermometer.
Can do additional basting to taste.
Makes 6 Kabobs. Serve over wild rice.
Indiana Wine Pairing
AG FACT: Plenish Soy Oil contains zero trans fat and less saturated fat than traditional soybean oil. (In the grocery store,soybean oil = vegetable oil)
2 packages (Jiffy Corn Bread mix)
1 can (15 ounces) pinto beans, rinsed and drained
2 tomatoes, chopped
2 cups corn, (frozen and thawed or fresh and cooked)
1 green pepper, chopped
1⁄2 cup onion, chopped (We prefer Vidalia)
1 cup mayonnaise*
3 cups (12 ounces) shredded cheddar cheese, divided
1 envelope taco seasoning
8 slices bacon, cooked and crumbled
Milk to moisten
Make Jiffy Corn Bread mix according to the mix directions.
Cool. Layer in large glass bowl the beans, corn, green pepper, onion, tomatoes, and two cups of cheese.
In a small bowl, combine the mayonnaise and taco seasoning.
Pour dressing over glass bowl mixture and fold in thoroughly.
Add milk to moisten as needed.
Scatter bacon and last cup of cheese over salad.
Crumble cornbread over top of salad. Serve immediately.
*Use Ranch dressing if I don’t have mayonnaise on hand.
FOOD SAFETY TIP: This dish is great for a family get-together, but don’t let it sit on the counter too long! Salads and other perishable food should be refrigerated within 2 hours of serving. (FSIS)