Ohio - The Buckeye State, State flower: Scarlet Carnation

1. Sauerbraten and Noodles
2. Green Bean Salad
3. Maple Gigerbread
4. Raspberry Shrub

Sauerbraten and Noodles - Serves 6 to 8 - Requires 8 day

4 lbs beef, chuck, rump or round
Salt and pepper
1 onion, sliced
3 bay leaves
1 tsp peppercorns
¼ cup raisins
Vinegar and water (In equal parts if vinegar is mild; 1 to 2 of vinegar is strong.)
4 to 6 gingersnaps
1 cup thick sour cream (optional)
¼ cup sugar

Sprinkle meat well with salt and pepper and rub in thoroughly. Place in deep earthen dish, with onion, bay leaves and peppercorns. Heat enough water and vinegar to cover the meat and add salt and sugar to taste. Pour hot over the meat. Cover dish well, put in refrigerator and let stand eight (8) days.

Put meat in a kettle, add onion and a little of the spiced vinegar and place in a hot oven to brown all over. Then, put on a tight-fitting cover and cook slowly for about 3 hours or until tender. Add more of the spiced vinegar if the meat starts to dry out. Take out the meat, slice for serving and keep hot.

Stain liquid in the kettle and skim off fat. Let ¼ cup sugar melt in an iron skillet or sauté pan, add the strained liquid very gradually, then, the raisins and gingersnaps; cook until thickened and smooth, pour while hot over the meat. For added flavor, add the thick sour cream to the gravy. Serve with buttered noodles.

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