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The Midwest and Great Plains Puzzle

Name____________________________________

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