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The Midwest and Great Plains

Miss Osetek
Family and Consumer Sciences
Across
_____ supplies the nation with most of the cherries used in baked goods.
Iowa's famous Holstein cow cheese, tangy and creamy, first produced in 1941.
The pioneers who traveled west brought _____ for fruits and vegetables that would eventually feed the nation.
The natural sugars in corn will turn to _____ if not cooked while fresh.
Monterey Jack is and American original cheese that is tender and _____.
The hardness of the wheat kernel has to do with the amount of protein, or _____, it contains.
A mainstay of the Midwest cuisine.
The cooking of the Midwest is based on the no-nonsense fare of the early _____.
The Midwest is the _______ of America
A term coined in the mid-nineteenth century to describe a growing population of sedentary city-dwellers and an epidemic of obesity and indigestion everywhere.
An animal that is easy to raise and provided important nourishment to the pioneers.
The folk hero credited with bringing a skillet on his head, a spade, and a bag of apple seeds to the Midwest.
____ flour is a low protein, soft wheat variety, designed for tenderness.
German settlers gave America ____ ____.
John Deer invented the steel _____.
John Harvey Kellogg's wife invented _____ crusts to reduce the use of butter in pies.
Wild rice is an expensive grain that is actually an aquatic _____.
The main source of animal feed and ethylene alcohol, as well as for many food items.
John Harvey Kellogg, first health food invention was _____.
The cherries of the Midwest are _____, not sweet.
The Kellogg brothers were _____ geniuses.
Many of America's food _______ movements began in the Midwest.
A wild mushroom often used in sauces, risotto, stirfries, omelets, or pasta dishes.
Corn's natural ____ dissipates quickly.
A soft mild cheese invented in Wisconsin.
The invention of this by John Deer helped farmers break up the tough prairie sod.
Down
Midwest cuisine reflects many _____.
Scandinavians gave America _____.
A melting pot of many ethnically diverse cultures, famous for its steak and deep dish pizza.
The invention of commercial _____ revolutionized bread baking in this country.
________ flour is a mixture of hard and soft wheats, making it useful for a variety of foods.
A group of Quakers who established communities in the Midwest and emphasized using fresh vegetable, fresh fruit, and whole grains in their diets.
A processed product, not a true cheese.
Italians gave America _____.
The _____ Act of 1862 brought immigrants to the Midwest from The East and all over Europe, eager for land.
The _____ brought sausage making, bratwurst, bologna, and liverwurst to America.
The grain most used for pasta, pancakes, piecrust, cake, and biscuits.
_____ flour comes from hard Durum wheat and is used for pasta.
Adding _____ to the water while cooking corn should be avoided, as it toughens the kernels.
A company that makes award winning flour, founded in Minnesota.
Bread flour is made from ____ wheat, because foods made with this need gluten to develop properly.
A fruit grown in the Midwest, that can be cooked into puddings.
The invention of the McCormick _____ used horses, not humans, pull the blades through the soil.
In addition to being a beverage of the Midwest, this can also be used as a cooking ingredient in stews and pot-roast.
The grain used for cereal and cookies.
The _____ grown in the Midwest are used for much of the country's breads and many of our favorite foods.
A firm cheese that can be mild, that is pungent when aged, created in Wisconsin.