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Illinois : Top 20

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'I was raised on a farm, where we had chickens as well as other farm animals, so ate a lot of egg dishes,' recalls Kitty Jones of Chicago, Illinois. 'We usually serve this simple omelet for breakfast with toast on the side.'

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Savory Vegetable Beef Soup

Submitted by: Leslie Luthe

I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. --Leslie Luthe, Parkersburg, Illinois

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Chicago Style Roast Duck

Submitted by: He be GB

Home Town: Cicero, Illinois, USA

Living In: Gainesville, Georgia, USA

This spice rubbed duck is turned often during roasting to ensure that it is crispy on the outside and meltingly tender on the inside.

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Onion Pie

Submitted by: Phyllis Jean Sheeley

DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois

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Slow Cooker Italian Beef for Sandwiches

Submitted by: MAUREENBURR

Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.

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Chicago Dip

Submitted by: Tracy Sullivan

When your guests get wind of this sour-cream-based spinach dip, they 'll think the packaged stuff is positively passe.

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Chicago-Style Pan Pizza

Submitted by: JAIME5025

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

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Grandma's Polish Perogies

Submitted by: STEPH577

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

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Grandpa's Popcorn Balls

Submitted by: 3KIDS5

Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!

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Chicago-Style Hot Dog

Submitted by: redhotcook!

Living In: Seattle, Washington, USA

An all-beef hot dog on a steamed poppy seed bun piled high with mustard, bright green sweet pickle relish, chopped onion, tomato wedges, a dill pickle spear, sport peppers, and a dash of celery salt. Don't even think about ketchup!

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Nauvoo Gingerbread Cookies

Submitted by: Michael Wynkoop

A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's

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Italian Beef Sandwiches

Submitted by: Dick Pierce

Beef rump slowly roasted with Italian seasonings until tender. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.

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Lazy Man's Pierogi

Submitted by: JEDDY51

An easy substitute for the Polish dish pierogi. Spiral twist pasta and bacon are combined with onions, mushrooms and cream of mushroom soup.

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Italian Beef Hoagies

Submitted by: Lori Piatt

You'll need just five ingredients to feed a crowd these tender tangy sandwiches. 'On weekends, I start the roast the night before, so I can shred it in the morning,' says Lori Piatt of Danville, Illinois.

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Bohemian Pork Roast

Submitted by: JFG

The classic side dishes for this Eastern European pork roast are red cabbage and steamed dumplings.

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Shrimp de Jonghe I

Submitted by: Jenne

Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.

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Jibarito

Submitted by: LOSTNBFE29

Popular in Chicago, the jibarito is an authentic Puerto Rican sandwich made with flattened fried plantains instead of bread.

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Feta Tomato-Basil Fish

Submitted by: Alicia Szeszol

Alicia Szeszol relies on her husband for the main ingredient in this fuss-free dish. 'He fills our freezer after his summer fishing trip,' she reports from Lindenhurst, Illinois.

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Hungry Bear Pie

Submitted by: Mary Catherine Smith

Graham crackers are layered with applesauce and cherry gelatin, frosted with whipped topping and chilled overnight for a loaf like dessert.

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Frosted Orange Cookies

Submitted by: Tammie Young

'I remember my dad making a big batch of these citrus cookies when I was growing up,' writes Tammie Young from Mattoon, Illinois. 'They're very moist and have a wonderful old-fashioned taste.'