Cornmeal

The heartland is known for its grains and its pork; this first course features two of the region's best products—corn and bacon.

Also try this with scrambled eggs, omelets or a big bowl of chili.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." A quick breakfast using prepared dough.

Active time: 20 min Start to finish: 2 1/2 hr

Roasted fries complete this quick take on fish and chips.

Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

This corn bread is on the dry side — ideal for our dressing (see Pork Chops with Pecan Corn Bread Dressing and Cider Gravy) but not for eating on its own. Active time: 15 min Start to finish: 30 min

If preparing this corn bread for the New England Sausage Stuffing , make it one day ahead.