Get the latest Hoosier recipes from Group Recipes. http://www.grouprecipes.com/tag/hoosier These seem to be an Indiana thing -- and I can't tell you how much I miss being able to get one in any sandwich place, like you can back in Indiana. I've never seen them anywhere else. Serve these on hamburger buns (they're a lot bigger than the bun) with slices of fresh, homegrown, ripe tomato (if you can get it -- tomatoes are to Indiana what bourbon is to Kentucky), lettuce, onion, and the mandatory mustard. Warning: If you've never had one, these are seriously addictive. http://www.grouprecipes.com/11324/hoosier-pork-tenderloin-sandwiches.html We had this all the time at home, except when corn was in season, and then we ate corn on the cob. I never see it anywhere, but everybody loves this. Simple, as it should be, because corn, like beef, needs no added flavor other than butter. http://www.grouprecipes.com/10072/hoosier-fried-corn.html Southern Indiana Hoosiers guard the locations of persimmon trees like they guard where they find morels. I've spent the last two Thanksgivings in Pennsylvania without the traditional persimmon pudding, and it's been a traumatic experience. Please see the note at the end of this recipe about persimmons. http://www.grouprecipes.com/9963/persimmon-pudding.html This is an Amish recipe that has become a Hoosier classic, much like tenderloin sandwiches, morels, or persimmon pudding. You can even buy them frozen in stores all over Indiana. I've seen nothing close here in Pennsylvania. http://www.grouprecipes.com/9655/hoosier-sugar-cream-pie.html