RD201907-08

Who Knew? Native Americans have

long eaten dried meat with cran-

berries for sustenance. The Oglala

Lakota on the Pine Ridge Reserva-

tion updated their age-old recipe

of dried buffalo meat and cranberry

for the protein-happy to create an

energy bar called Tanka Bar in 2006.

Tennessee

Signature dish: Nashville hot

chicken—fried chicken prepared

with plenty of cayenne pepper.

Who Knew? The Chattanooga

Bakery was looking for a name

for its marshmallow-filled cookie

sandwiches, so

a salesperson

asked some coal

miners what

size snack they’d

like to take into

the mines.

One man

looked up

at the full moon and said, “About that

big.” The moon pie was born.

Te x a s

Signature dish: pecan pie.

“It’s pronounced

puh-CAHN! No

Christmas dinner

is complete without

a pecan pie.”

—Joan Hallford,

Taste of Home

field editor

Who Knew? What’s

the difference between

Mexican and Tex-Mex

food? One telltale sign is cumin,

which is rarely used in Mexico but is

a staple in Texas chili con carne.

Utah

Signature dish: Fry sauce. One

part ketchup, two parts mayo,

maybe some lemon or pickle

juice, and onion seasoning.

In South Dakota,

a juicy plate of

chislic is often

served with saltines.

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