25 Foods You’ll Find in Towns Along the Mississippi River

This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota

My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. —Karin Ness, Big Lake, Minnesota

Our state is known as the Land of 10,000 Lakes, so fishing is a favorite recreational activity here. This recipe is a quick way to prepare all the fresh walleye hooked by the anglers in our family. —Kitty McCue, St. Louis Park, Minnesota

It's no secret Wisconsinites love their dairy—in fact, they love it so much they top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio

In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin

Cheese curds or cubes dipped in flour and beer, then fried, need only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin

As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, my cookies are made from scratch.—Julia Nouss, Richmond, Virginia

I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California

You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. —Connie Johnson, Springfield, Missouri

This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

This recipe is for lovers of red and green tomatoes. When I ran across this recipe, I just had to try it and it proved to be so tasty! —Barbara Mohr, Millington, Michigan

A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. —Jennifer Ross, Arlington, TN

A pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. —Taste of Home Test Kitchen

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana

This potato salad recipe will be perfect for your next church supper or pot-luck supper. The sweet pickles add an extra sweetness to this special salad.—Gene Pitts, Wilsonville, Alabama

Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana

I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky

My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish in addition to—or instead of—the shrimp. —Stacey Johnson, Bonney Lake, Washington

Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois

I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina

This recipe is requested often by friends and family for gatherings. I don't mind since it's so easy to make. —Elizabeth Renteria, Vancouver, Washington

Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. —Bruce Crittenden Clinton, Mississippi

These sweet French doughnuts are square instead of round and have no hole in the middle. This beignet recipe is a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana