European Stars And Stripes (Newspaper) - May 20, 1988, Darmstadt, Hesse                                From Michigan by Sharon Hudgins everyone knows that Michigan is the Birthplace of Iho  but did you also know hat breakfast cereals such As Granola. Cornflakes and Crape null were first developed and manufactured there Over 100 years ago two of the most famous Brand names of american Broa fasl cereals Kellogg and Post originated in Michigan in Tho late 1800s. Or. John h. Kellogg was director of a health sanitarium established by a vegetarian religious organization in Bailie Creek Mich he and his brother will k. Kellogg developed several dry pre cooked breakfast cereals made from toasted Corn lakes and wheat flakes As Par of the diet for patients being treated at the Sanitorium. During the same period . Post a patient of or. Kellogg a invented the break Asl Cereal known As grape nuts. Or. Kellogg s wife also developed the recipe Tor Cereal Pis crust now referred to As a dumb crust. She contended thai pie crusts made by combining Cereal crumbs mailed Butler and sugar were belter or your health than traditional past Rita made from beef or pork fat and White Lour. Although Bill of these cereals were originally developed As health foods to cure digestive problems they soon became popular among the general Public As convenience foods for breakfast. The new cereals manufactured in Michigan made a big change in the typical american breakfast from the heavy 19lh-Cenlury maalox Ham Bacon eggs biscuits and pancakes to the lighter. Heal her 20th-Century american breakfast of dry Cereal cold milk Ruil juice and Coffee of Tea. Aside from breakfast cereals the most famous food of Michigan is surely the pasty pronounced pass tee a Savory pastry shaped like a half Moon and filled with chopped meat and vegetables. This american Cousin of the Cornish pasty was Lisl brought 1o Michigan in the Mio Moos by immigrants to the state s upper Peninsula the northernmost Region Between Lake Superior Lake Michigan and Lake Huron. Around 1900, a Large number of people came from Finland to work in the Iron and Copper minus of the upper Peninsula and these finnish americana soon adopted the pasty As their own favorite food. The Michigan pasty is now such an important part of the slate s cuisine that the governor has designated May 24lh As Michigan pasty Day. Some Michl ganders think Hal the pasly deserves even More Roco Nilion and should be declared the Oll Iclal state  pasly festivals Ere held in the upper Peninsula and pasty making contests attract dozens of participants. And of course Many commercial pasty shops Aro located throughout the Region. Although most people think of Michigan primarily Asen Industrial state onry third of the land area is actually used for farming. The fruits berries vegetables grains and Beans produced in Michigan lorm the basis of the stale s own Midwest  fruit growing is especially important in Michigan. Apples sour cherries peaches and blueberries Are cultivated in the fruit Belt a Section of Western Michigan extending along the Shore of Lake Michigan where the climate is moderate. These Iru ils and berries Are used extensively in Michigan recipes from apples salad to peach Cobbler irom Blueberry soup to Cherry pie. Northern Michigan is the Home of wild fice actually a Type of grass that grows in lakes and Rivers. Mushrooms especially the Cone shaped morels grow abundantly in the forests of Northern Michigan. Each May Boyne City hosts the National mushroom Hunting championship a two Day festival that attracts mushroom Hunters irom All Over the United Stales. Hunters of wild same Deer Rabbit pheasant Quail Partridge and Goose also stalk the forests and Fields of Michigan. And the state is Well known As a Fisherman s Paradise the lakes and Rivers Are full of such fish As Trout Pike Bass Perch Catfish Salmon and tarring. So the next Lime you think of Michigan Don t merely think of automobiles and heavy Industry. Also remember that the stale has a wide Range of agricultural products and a Rich culinary heritage. Michigan Blueberry soup 4 Euple fresh blueberries or two 19-ounce package unsweetened Frozen blueberries 1vj cup hour Cream or Buttermilk i cup Lugar or More to taste 2 Tablespoons fresh Temon juice ,1 i cups Well chilled sparkling water Garnish sour Cream cinnamon Wash and Drain the fresh blueberries or thaw and Drain the Frozen ones. Puree the berries in a blender or food processor then Pross them j through a Sieve into a Large Glass bowl. Whisk in the sour Cream or Buttermilk sugar and Lemon juice. Taslo and add More sugar if desired. Cover and chill until serving time. Just before serving stir in the chilled sparkling water. I Well. Servo immediately in chilled soup bowls. Garnish each serving with a heaping Tablespoon of sour Cream and a Light sprinkling of ground cinnamon. Makes 6 Servings. Note if you use sour Cream to make the soup it will be creamy in taste and medium purple in color. If you use Buttermilk the soup will have a More pronounced Blueberry color and flavor. Use of Bulle milk instead of sour Cream also reduces he calories in this recipe. Granola homemade Bret Tatt Cereal for 10 quart of Granola 1 Pound rolled Oats v Pound wheat Flake i Pound soy flakes Vij Pound cracked wheat i Pound Rye Hakes i Pound Barley flakes i Pound try tickle Hakes i Pound texture led vegetable protein i Pound brands Pound raw unto Stod wheat germ nuts almonds cashews Hax Elnus and or Brazil nut in whatever amounts you Cert Ford " Salt 2vi Teaspoons at Moat for f 0 quarts ogre Nova Ivi Cut com oil3 cup Honey dried fruits raising apples Apricot peaches Etc. Moit of these Are available at health food Lores in Normany Fla form four. If any of these Are unavailable substitute an equivalent amount of rolled Oats wheat flakes Rye flak or bran. " use raw unsalted nut it possible. If. Using toasted salted nuts omit the Salt in the recipe. Page 14 the stars and stripes