Main Dishes
Wild Mushroom & Spinach Strudel
11/14/2012
Wild Mushroom & Spinach Strudel
Governor's Meeting House & Catering, 10910 W. 60th St., Shawnee
Spring 2002
16 oz. button mushrooms
¼ tsp. dried marjoram
2 oz. dried mushrooms (any type)
1/8 tsp. dried thyme
(Rehydrated & drained)
½ large white onion
5 oz. frozen chopped spinach, Thawed and ... more
Tailgator's Sandwich
11/14/2012
Tailgater's Sandwich
1 loaf (4 feet) French Bread
1 cup dairy sour cream
1 cup mayonnaise
¼ horseradish sauce
1 tablespoon dry onion soup mix
Leaf lettuce
4 tomatoes, sliced
1 red onion, thinly sliced
1 pound thinly sliced, fully cooked ham
1 pound thinly sliced, cooked roast beef
1 pound thinly sliced, cooked turkey
16 slices ... more
Super Burger
11/14/2012
Super Burger
"Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987)
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Spaghetti Pie
11/14/2012
SPAGHETTI PIE
Neighbors Café, 204 S. Main, McPherson
1 ½ lbs. of sausage
½ stick of butter
1 large onion
3 eggs, beaten
1 32 oz. Jar of spaghetti sauce
16 oz. Shredded mozzarella cheese
1 cup of water
8 oz. Grated Parmesan cheese
1 lb. Spaghetti, cooked and rinsed
16 oz. Cottage cheese
Preheat oven to ... more
Southwest Chicken Sandwich
11/14/2012
Southwest Chicken Sandwich from the Summit House in Beaumont
As seen in Fall 1997 issue of KANSAS!
2 chicken breasts
2 whole mild green chiles (canned)
1 tsp. butter or margarine
2 large fresh mushrooms
2 slices Monterey Jack or Havarti cheese
2 large buns or kaiser rolls
Grill the chicken breasts until almost doen, Meanwhile, on a ... more
Southern Pecan Chicken
11/14/2012
Southern Pecan Chicken
½ pound butter (2 sticks)
½ cup Dijon mustard
6 boneless chicken breasts, skinned and cut in half lengthwise
1 pound coarsely ground pecans
½ cup safflower oil
2 cups sour cream
Salt and pepper to taste
24 pecan halves
Melt 1 ½ sticks butter; add 1/3 cup mustard. Flatten ... more
Southwest Chicken
11/14/2012
Southwest Chicken
Featured in the Spring 2008 KANSAS! magazine
(Recipe courtesy of The Teller Room in Oberlin)
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Smoky Hill Bison Meatloaf
11/14/2012
SMOKY HILL BISON MEAT LOAF
Smoky Hill Bison Co., 2660 E. Hobbs, Assaria
½ cup chopped onion
1 Tbs. chopped fresh parsley
1 Tbs. butter or margarine
2 tsp. Salt
2 eggs, beaten
½ tsp. Dried savory or favorite herb
1 cup milk
2 or 2 ½ lbs. Smoky Hill Bison Ground Burger
¾ cup quick cooking or rolled ... more
Roasted & Marinated Turkey Breast
11/14/2012
Roasted & Marinated Turkey Breast - Richard Sanell
Chef's Note: This recipe reflects influences I had from both of my grandmothers' cooking while growing up in Kansas. One lived in the country and cooked Midwestern comfort-style food; the other was a city dweller and made Jewish dishes like matzo balls and mandel bread and prime rib in rock salt and baked goods like lemon Bundt cakes. This turkey is easy to throw together, and there are plenty of leftovers, depending on the size breast you purchase.
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Quiche Lorraine
11/14/2012
Quiche Lorraine
Summer 2001
For the dough:
1 cup all-purpose flour
4oz. cold butter
2oz. very cold water
1 pinch salt
For the filling:
5 eggs
1 pint cream
white pepper (season to taste)
3oz. grated Swiss cheese
3oz. bacon, diced
4oz. ham, diced
For making the dough:
Dice butter and mix with flour. Mix to ... more
Pot O' Sausage
11/14/2012
Pot O' Sausage
10 fresh, pork bratwurst
2 yellow onion, cut into strips
2 bell peppers, cut into strips
6 cloves of garlic minced
2 Tbsp creamy Dijon mustard
2 pints Free State Ad Astra Ale
In a stockpot, bring the onions, garlic, peppers, mustard and beer to simmer. Meanwhile, grill the bratwurst so it has nice grill marks. ... more
Portabella Mushrooms with Pheasant
11/14/2012
PORTABELLA MUSHROOMS WITH PHEASANT
Ravenwood Lodge Sporting Clays & Hunting Resort, 10147 S.W. 61st St., Topeka
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Piccadilly Stuffed Chicken Breast
11/14/2012
Piccadilly Stuffed Chicken Breast
6 bone-in chicken breasts
1 10-ounce package frozen and thawed spinach
1/2 c. diced red onions
3/4 c. feta cheese, crumbled
1/2 c. bread crumbs
salt and freshly ground pepper to taste
paprika for garnish
Squeeze spinach from excess water and mix with onions, feta cheese, bread crumbs, salt and ... more
Mayland Fried Chicken
11/14/2012
MARYLAND FRIED CHICKEN
New Theatre Restaurant, 9229 Foster, Overland Park
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Ham Rolls
11/14/2012
Ham Rolls
Featured in the Fall 2007 KANSAS! magazine (Recipe supplied by Jim and Ann Coen, Jeff and Sheri Hinman, rendan and Ashley Hogan, and Larry and Debbie Sutherland, all of Wichita)
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Ground Turkey Loaf
11/14/2012
Ground Turkey Loaf-Eureka's City Cafe
3 lbs. ground turkey
2 tsp. chicken base
1 tsp oregano
1 small onion, chopped
1/4 c. oleo (margarine), softened
4 eggs, beaten until fluffy
1/2 tsp. black pepper
3 cups oatmeal
1/2 green pepper, chopped
Mix all ingredients well. Press into a 9x13" loaf pan and bake at 350 degrees for ... more
Dove and Pheasent
11/14/2012
Dove
4 to 6 doves per person
Sliced fresh mushrooms
Smoked bacon
Garlic
Fillet breast meat from doves. Place a mushroom between sliced dove breasts. Wrap in smoked bacon. Add garlic or other spices to taste. Charcoal 6 to 8 minutes until medium rare to medium.
Pheasant
Bone pheasant, cut into large bite-size pieces. Dip pieces in ... more
Chicken Enchilada's
11/14/2012
Chicken Enchilada's
(Peggy Russell-LaSiesta Foods)
4th issue 1984
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Cherry Glazed Salmon
11/14/2012
CHERRY GLAZED SALMON
City Limits Bar & Grill, 2227 S. Range Ave., Colby
Winter 2001
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Char-broiled Catfish
11/14/2012
Char-Broiled Catfish
1 catfish, filleted or with bones
Butter
Paprika
Lemon Pepper
Butter one side of fillet and sprinkle other side with paprika and lemon and pepper to taste. Cook on a broiler until flakey. Do not overcook.
... more
