Kansas Articles http://www.travelks.com/media-room/articles/rss/ Recent Articles - Appetizers Fri, 29 Jul 2016 15:59:41 GMT Tailgate Wings http://www.travelks.com/media-room/articles/view/Tailgate-Wings/908/ Game Day WingsFeatured in the spring 2013 "The Ultimate Tailgate" taste of Kansas.- 5 pounds of chicken party wings or small chicken legs- 1 stick of butter- 1 teaspoon of honey- 1 teaspoon of worcestershire sauce- Obie-Cue's Sweet & Heat Spicy Brown Sugar Rub- Harley's Texas Style-All-Purpose Barbecue Rub- Brown sugar- Tiger sauceStart by rinsing chicken party wings (or small chicken legs) in cold water. After rinsing, pat dry with paper towels. Place the pieces on cookie sheets.Melt stick of butter and add a teaspoon of worcestershire sauce and teaspoon of honey. Brush chicken with butter sauce. Dust chicken with Obie-Cue's Sweet & Heat Spicy Brown Sugar Rub and Harley's Texas Style-All-Purpose Barbecue Rub. Then sprinkle some brown sugar. Turn chicken over and repeat the same process on the other side. Let the chicken sit for about 20 minutes while you heat up the grill or smoker. If using a grill, use indirect heat. Smoke chicken at 225 degrees for an hour. Halfway through the cooktime flip the chicken over. At one hour, mop the chicken with Tiger Sauce, then continue cooking for a few more minutes until the internal temp of the chicken reaches 175 degrees and sauce is set. Pull them off the smoker or grill and serve. Prepares 12 servings. Mon, 16 Mar 2015 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Tailgate-Wings/908/ Airport Steakhouse Handmade Onion Rings http://www.travelks.com/media-room/articles/view/Airport-Steakhouse-Handmade-Onion-Rings/904/ Airport steakhouse handmade onion ringsKANSAS! Winter 2014 Airport Steakhouse-Hutchinson• 1 jumbo yellow onion (sliced into ¼- inch slices)• ½ pound flour• 1 tablespoon seasoning salt• ¼ gallon milkPreparationRing onions by popping out centers. Place sliced onion rings in water to soak. Mix flour and seasoning salt in mixing bowl. Drain water and place onions in flour. Coat them, place in milk and set to dry. Once they are dry, start procedure over, adding one flour bath. Fry at 350 degrees for 2 minutes and 20 seconds, or until golden brown. Mon, 24 Feb 2014 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Airport-Steakhouse-Handmade-Onion-Rings/904/ Tasty Veggie Dip http://www.travelks.com/media-room/articles/view/Tasty-Veggie-Dip/612/ Tasty Veggie Dip (First Issue 1986-Easter "EGG"stravaganza article) 12 hard cooked eggs 2 Tbsp. soft butter 1 1/2 Tblsp. liquid smoke seasoning 2 teaspoons Worcestershire sauce 3/4 c. mayonnaise or Miracle Whip 1 Tblsp. wine vinegar 2 tsp. brown mustard 1 tsp. onion salt 4 drops Tobasco 1 tsp. salt 1/4 tsp. pepper Combine all ingredients. Beat until smooth. If desired, add more seasoning. Have consistency soft enough to permit easy dipping. Refrigerate until ready to serve. About 30 minutes before serving, remove from refrigerator and beat or whip to fluff and soften. Pile into chilled bowl. Makes 3 1/2 cups Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Tasty-Veggie-Dip/612/ Stuffed Mushrooms http://www.travelks.com/media-room/articles/view/Stuffed-Mushrooms/611/ Stuffed Mushrooms (from 1995, 4th issue "Sterling's Barn") Fresh Mushrooms 8oz. package cream cheese, softened 4 egg yolks 3 Tbsp. chopped onion 1 tsp. Worcestershire sauce 1 tsp. seasoning salt Wash and clean fresh mushrooms; remove stems. Combine remianing ingredients and beat until mixed and fluffy. Place filling into mushroom caps on greased pan. Dot pan with butter. Bake in 350 degree oven until cheese filling is golden brown-about 10 minutes. Variation: add bacon, hamy or tiny boiled shrimp to filling. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Stuffed-Mushrooms/611/ Sausage Balls http://www.travelks.com/media-room/articles/view/Sausage-Balls/610/ Sausage Balls 2 pounds hot sausage (bulk) 3 cups baking mix 12 ounces cheddar cheese, grated Mix sausage, baking mix and cheese. Roll into small balls. Bake on cookie sheet at 350 degrees for 15 minutes or until golden brown. (Can be made ahead and frozen.) Makes 6 dozen. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Sausage-Balls/610/ Salsa http://www.travelks.com/media-room/articles/view/Salsa/609/ SALSA LaFiesta Restaurant, Abilene 1 gallon peeled tomatoes (canned) 1 tsp. Garlic powder 1 tsp. Salt ½ onion, chopped Cilantro ½ bunch 1 cup jalapeno peppers (blended) Mix together all ingredients and serve with tortilla chips. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Salsa/609/ Mexican Layer Dip http://www.travelks.com/media-room/articles/view/Mexican-Layer-Dip/607/ Mexican Layer Dip 1 (15oz) can refried beans 1 (12oz) container sour cream 1 package dry taco seasoning 1 carton guacamole dip 1 (3oz) can chopped black olives 4 chopped green olives ½ can chopped green chilies Tomatoes, chopped Cheddar Cheese, shredded Place refried beans in bottom of bowl. Mix sour cream and taco seasoning and top beans. Add guacamole dip for third layer. Sprinkle with black olives, green onions, green chilies, tomatoes and cheese. Serve with chips. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Mexican-Layer-Dip/607/ Festive Spiced Pecans http://www.travelks.com/media-room/articles/view/Festive-Spiced-Pecans/606/ Festive Spiced Pecans 2 tablespoons butter ¼ teaspoon seasoned salt Dash hot sauce ¼ teaspoon garlic powder 3 tablespoons Worcestershire sauce 1 pound pecan halves Heat oven to 300 degrees F. Melt butter in shallow baking dish. Blend in seasoned salt, hot sauce, garlic powder and Worcestershire sauce. Add nuts, tossing to coat. Bake for 30 minutes or until crisp, stirring occasionally Makes 4 cups Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Festive-Spiced-Pecans/606/ Creamy Cheese Ball http://www.travelks.com/media-room/articles/view/Creamy-Cheese-Ball/605/ Creamy Cheese Ball 2 packages (8-oz each) cream cheese, softened ½ cup butter, softened 1 pkge. (1 1/8 oz.) buttermilk style dressing mix 1 cup shredded cheddar cheese 1 cup chopped pecans Blend cream cheese, butter and dressing mix until creamy. Stir in cheddar cheese. Refrigerate 2-3 hours until firm. Form into a ball and roll in chopped pecans. Serve with crackers. Makes about 12 servings. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Creamy-Cheese-Ball/605/ Corn and Bean Salsa http://www.travelks.com/media-room/articles/view/Corn-and-Bean-Salsa/604/ Tailgating Temptations Corn and Black Bean Salsa Featured in the Fall 2007 KANSAS! magazine (Recipe supplied by Jim and Ann Coen, Jeff and Sheri Hinman, Brendan and Ashley Hogan, and Larry and Debbie Sutherland, all of Wichita) 1 can white corn (show peg corn) 1 can of black beans, rinsed and drained 1/2 cup chopped red pepper 1/4 cup cilantro 1 cup chunky salsa 1/4 cup oil 1/4 cup green onion, chopped 1 teaspoon minced garlic (or more) 1 Tablespoon lime juice Mix all ingredients together and chill overnight. Serve with corn chips. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Corn-and-Bean-Salsa/604/ Crab Dip http://www.travelks.com/media-room/articles/view/Crab-Dip/603/ 1 (16oz) can crab meat 3 tbsp. Lemon juice 1 (3oz) package of cream cheese ¼ cup cream ¼ cup mayonnaise 1 tsp. minced onion ½ clove garlic ½ tsp. chives ½ tsp. Worcestershire sauce ½ to 1 tsp. Cajun spice Drain crab meat and marinate in lemon juice in refrigerator for 2 hours. Squeeze juice from crab. Mix remaining ingredients until smooth; fold in crab. Serve with crackers.   Tue, 13 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Crab-Dip/603/