Kansas Articles http://www.travelks.com/media-room/articles/rss/ Recent Articles - Soups & Salads Thu, 27 Nov 2014 11:55:21 GMT Leek and Potato Soup-Fall 2013 http://www.travelks.com/media-room/articles/view/Leek-and-Potato-Soup-Fall-2013/906/ Leek and Potato SoupKANSAS! Fall 2013Fire Lake Camp, Paola • 4 large leeks (about 2½ pounds)• 3 tablespoons butter• 3 pounds russet potatoes ?(4 large bakers) • Heaping teaspoon kosher salt, ?or to taste• 2 cups milk• Unsalted poultry or vegetable stock or additional milk• Freshly ground white pepper• Snipped chives, for garnishPreparationSlice the white and pale green parts of the leeks (everything that is closer to white or yellow than green) crosswise and place in a bowl of water. Pull apart the rings and swirl to remove any dirt. Lift the leeks out of the water and drain in a colander. Use the same water to wash the heavy green tops; save these for poultry or vegetable stock. Melt the butter in a soup pot over medium-low heat.Add the leeks and cook, stirring occasionally, until wilted.Meanwhile, peel the potatoes and cut into 1-inch cubes. Add the potatoes to the pot with water to cover. Add the salt, bring just to a boil, and simmer over low heat until the potatoes and leeks are both tender. Remove from the heat and let cool. Purée the soup in a blender in batches, and then strain it through a coarse sieve; or better still, put the soup through the medium disk of a food mill which purées and strains in one action. The soup base can be made to this point up to two days ahead of time and refrigerated. Combine the soup base and milk, and add stock or more milk as needed to bring the volume up to three quarts. Season to taste with salt and pepper and reheat over moderate heat, stirring frequently; do not let the soup boil after adding the milk.  Mon, 24 Feb 2014 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Leek-and-Potato-Soup-Fall-2013/906/ Beaumont Signature Steak Soup http://www.travelks.com/media-room/articles/view/Beaumont-Signature-Steak-Soup/905/ Beaumont Signature Steak SoupKANSAS! Winter 2014The Beaumont Hotel • 3 pounds cubed prime rib• 1 cup peas• 1 diced large onion• 3 diced large carrots• Half a stalk of diced celery• 2 tablespoons salt• 1 tablespoon pepper• 1 cup diced tomatoes• 2 teaspoons Tabasco• 1 gallon of beef stock or beef au jusPreparationPlace vegetables in skillet and caramelize them. Add beef, and simmer for about 15 minutes, then add the rest of the ingredients. Bring to a boil, and slowly add cornstarch slurry (¼ cup cornstarch plus 1 cup cold water, mixed smoothly) to thicken soup. This can also be frozen, and it reheats well for use later. (Yields 1 gallon.) Mon, 24 Feb 2014 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Beaumont-Signature-Steak-Soup/905/ Crunchy Chicken Salad http://www.travelks.com/media-room/articles/view/Crunchy-Chicken-Salad/647/ Crunchy Chicken Salad Hays House 5 cups cooked chicken pieces 1 ½ cups, celery, chopped 8 ounces water chestnuts, sliced 1 cup pineapple tidbits and seedless grapes, halved Dressing: 1 cup Miracle Whip salad dressing 1 cup commercial sour cream 2 tablespoons sugar ½ teaspoons seasoned salt Mix chicken pieces, chopped celery, water chestnuts and pineapple and grapes. Combine salad dressing, sour cream, sugar and seasoned salt, then add to chicken mixture and stir well. Chill. Garnish with fresh melon. Serves 8 Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Crunchy-Chicken-Salad/647/ Waldorf Salad http://www.travelks.com/media-room/articles/view/Waldorf-Salad/636/ Kirby House Waldorf Salad 205 NE 3rd, Abilene (2003 Issue) Salad Ingredients ½ c. apples, (eating apples) chopped and tossed in lemon juice (to prevent browning) 1/3 c. chopped celery 2-3 Tbsp coarsely chopped walnuts 1-2 Tbsp raisins 4 c. chopped cabbage (about 1 pound) 2/3 c. Waldorf slaw dressing Preparation: Drain lemon juice from apples. Mix all ingredients together. Chill until ready to serve. Yields 10-12 servings. Waldorf Slaw Dressing This can be made up and held in the refrigerator for a couple of weeks. Add to salad ingredients as needed. Dressing Ingredients 2 c. mayonnaise 2/3 c granulated sugar ¼ c. white vinegar Preparation: Mix all ingredients and let stand to allow sugar to dissolve. Stir again before adding to salad. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Waldorf-Salad/636/ Veggie-Egg Salad in Pita Pockets http://www.travelks.com/media-room/articles/view/Veggie-Egg-Salad-in-Pita-Pockets/635/ Veggie-Egg Salad in Pita Pockets 1/3 cup plain lowfat yogurt ¼ cup mayonnaise ¾ teaspoon seasoned salt ½ teaspoon dill weed ¼ teaspoon dry mustard ¼ teaspoon pepper 9 hard-cooked eggs*, chopped 1 cup chopped zucchini (about 1 medium) 1 cup shredded carrots (about 2 medium) ½ cup chopped celery ¼ cup sliced green onions with tops Blend together yogurt, mayonnaise and seasonings. Stir in remaining ingredients. Cover and refrigerate to blend flavors. Serve about ½ cup of egg salad per serving on lettuce leaves, in tomato cups or zucchini boats, on bread or toast, or in pita bread pockets. Serves 8 Hard-Cooked Eggs Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand covered in the hot water 15 to 17 minutes for large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or put them in ice water until completely cooked. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Veggie-Egg-Salad-in-Pita-Pockets/635/ Harry's Tomato Basil Soup http://www.travelks.com/media-room/articles/view/Harry-s-Tomato-Basil-Soup/634/ Harry's Tomato Basil Soup Featured in the Fall 2005 KANSAS! magazine (Recipe courtesy of Harry's Uptown in Manhattan.) 1 medium onion, diced small 2 teaspoon salt 2-1/4 teaspoon dried basil 3 Tablespoons flour 1 teaspoon black pepper 1/2 teaspoon baking soda 1/2 teaspoon sugar 3 cups chicken stock 25 oz. canned diced tomatoes 26 oz. canned crushed tomatoes 2 cups heavy whipping cream 3 Tablespoons chopped fresh basil Oil to sauté onions in In large stock pot, sauté onion in oil until soft and translucent. Add salt, black pepper, dried basil and flour. Stir or whisk together. Add chicken stock and continue to whisk together until mixed thoroughly. Add diced tomatoes and crushed tomatoes and stir. Continue to cook over medium heat for about 20 minutes, stirring occasionally. Then add the baking soda and sugar, stir. Reduce heat to a simmer. Allow to simmer for about 15 more minutes, stirring occasionally. To finish the soup, add the heavy whipping cream and chopped fresh basil. Stir and allow to simmer five more minutes. Taste and adjust seasonings if necessary. Serving size: Nine 8 oz. bowls. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Harry-s-Tomato-Basil-Soup/634/ Sweet-Sour Cole Slaw http://www.travelks.com/media-room/articles/view/Sweet-Sour-Cole-Slaw/633/ Sweet-Sour Cole Slaw 1 lb. shredded green cabbage 1 tsp. salt 2/3 c. sugar 1/3 c. cider vinegar 1 c. whippng cream (do not whip) Place shredded cabbage in coverded dish in refrigerator for several hours. Mix ingredients in order given 30 minutes before serving. Chill and serve. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Sweet-Sour-Cole-Slaw/633/ Pretzel Salad http://www.travelks.com/media-room/articles/view/Pretzel-Salad/632/ PRETZEL SALAD Kathie Girst Catering, 2409 N. Waldron - Hutchinson 2 cups crushed stick pretzels (8 oz. Package) ½ cup sugar 1 ¼ sticks margarine, melted 8 oz. Whipped cream 2 Tbs. Sugar 2 (3 oz) pkgs. Strawberry gelatin 8 oz. Cream cheese, softened 2 cups strawberries (fresh or frozen) 3 cups hot water Mix crushed pretzels with butter and 2 tablespoons sugar. Press into a 9 X 12 inch baking dish. Bake 10 minutes at 350-degrees. Cool. Combine cream cheese, ½ cup sugar and whipped cream. Spread over first mixture, sealing crust. Combine gelatin, hot water and strawberries. Pour over second layer and cool until set. Yield: 15 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Pretzel-Salad/632/ Otto's Cafe Chili http://www.travelks.com/media-room/articles/view/Otto-s-Cafe-Chili/631/ Otto's Cafe Chili Pittsburg, KS: Winter 2002 issue 2 oz. oil 1/4 c. garlic-minced 2 c. onion-chopped 10lbs. coarse ground beef 2 Tbsp salt 2 46 oz. cans tomato juice 1 c. Williams' chili seasoning 5 c. red beans (optional) Saute garlic and onion in oil until soft, in a large pot. Add beef and stir over high heat until browned. Add salt and tomato juice and bring to a boil. Simmer 30 minutes. Add chili seasoning and beans, then simmer 15 more minutes. Skim off excess grease. Serve with crackers or corn bread or, even better, over spaghetti with onions. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Otto-s-Cafe-Chili/631/ Mrs. Torrez' Taco Soup http://www.travelks.com/media-room/articles/view/Mrs-Torrez-Taco-Soup/630/ Mrs. Torrez' Taco Soup Tiffany House, Hutchinson, Summer 2002 issue 2 lbs. hamburger 1 onion, chopped 1 pkg. taco seasoning 1 beef bouillon cube 1 qt. water 2 cans diced tomatoes 2 cans whole kernel corn 2 cans dark red kidney beans 1 c. salsa Sour cream Tortilla chips In a large pan, brown hamburger and onion. Drain and add taco seasoning, water and beef cube. Heat thoroughly. Reduce temperature; add tomatoes, beans, corn and salsa. Simmer. Serve topped with sour cream and tortilla chips. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Mrs-Torrez-Taco-Soup/630/ Killer Salad http://www.travelks.com/media-room/articles/view/Killer-Salad/628/ Killer Salad New City Café, Topeka (KANSAS! first issue 1999) 1 head romaine lettuce ½ lb. fresh spring mix 2 oranges 2 grapefruit 1 pint strawberries (1/2 pint other berries, optional) 2 c. caramelized walnuts ½ lb. stilton or gorgonzola cheese Raspberry Vinaigrette Caramelized Walnuts 2 T. butter 2 c. walnuts 2/3 c. brown sugar ¼ c. honey ½ c. brandy Raspberry Vinaigrette ¼ c. yellow onion 3 cloves garlic ½ c. fresh mint leaves (may substitute cilantro or basil) 1 tsp. black pepper ½ c. raspberries 2/3 c. sugar 1 juicy lemon 1 c. raspberry vinegar ½ c. salad oil 1 ½ c. olive oil 1 t. salt 1 t. seasoned salt There is more to the making of the Killer than meets the eye. Wash romaine and spring mix. Peel oranges and grapefruits with a very sharp knife to remove all of the white skin. Cut into segments. Slice strawberries and rinse in bowl. Heat butter in skillet. Add brown sugar, honey and walnuts. Cook on low heat, stirring constantly for 20 minutes. Turn heat to high, quickly add brandy, and flame until alcohol burns out. Remove nuts from pan and let cool. Add all ingredients for raspberry vinaigrette to food processor except for salad and olive oils. Run the food processor until ingredients are finely minced and juicy. Slowly add oils. Mix the salad toppings with stilton or gorgonzola, caramelized nuts, greens and drizzle with raspberry vinaigrette and voila...Killer! Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Killer-Salad/628/ Greek Cucumber Salad http://www.travelks.com/media-room/articles/view/Greek-Cucumber-Salad/627/ Greek Cucumber Salad - Greg Fox 2 cucumbers, chopped ½ red onion, diced 10 Kalamata olives, sliced ¼ cup feta cheese Capers to taste (approx. ¼ cup) Sliced pepperoncinis to taste ¼ cup wine vinegar ¾ cup light olive oil Pinch fresh oregano Fresh mint and parsley to taste, chopped Combine all ingredients, mix well and chill or serve at room temperature. Makes 6-10 servings. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Greek-Cucumber-Salad/627/ Gella's Potted Beer & Cheddar http://www.travelks.com/media-room/articles/view/Gella-s-Potted-Beer-Cheddar/626/ GELLA'S POTTED BEER & CHEDDAR Gella's Diner, 117 E. 11th, Hays 8 oz. cream cheese, softened 1 tsp. Worcestershire Sauce 4 Tbs. unsalted butter, softened 1 tsp. Dijon Mustard 4 cups grated sharp cheddar (about 1 lb.) 1 tsp. Prepared horseradish 1 Tbs. minced fresh chives ½ clove garlic, minced 1 Tbs. chopped fresh parsley ¼ tsp. Ground black pepper 2-3 drops hot pepper sauce ¼ ½ cup L.B. Brewing Co., Pale Ale, flat With electric mixer, cream together cream cheese and butter until well blended. Mix in cheese. Mix in all remaining ingredients except beer. Ad enough beer to make spread of desired consistency (mixture will thicken further after chilling.) Pack into earthenware crock or other ceramic dish, cover and refrigerate for several hours to allow flavors to blend. Serve with apple slices and black bread or crackers. This spread can be made several weeks in advance. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Gella-s-Potted-Beer-Cheddar/626/ French Onion Soup http://www.travelks.com/media-room/articles/view/French-Onion-Soup/625/ French Onion Soup The Grain Bin Supper Club, 1301 E Fulton, Garden City Fall 2004 Issue 1 bay leaf, dry ½ tsp. oregano leaves, dry ½ tsp. basil leaves, dry 1/3 tsp. caraway seeds ½ tsp. marjoram leaves, dry 2 2/3 yellow onions (1.33 lbs.), peeled, cut in half, julienned ¼ inch 1 1/3 oz. butter 2 2/3 Tbsp. sherry, dry 1 qt. beef stock 1 qt. chicken stock ½ tsp. black pepper 2 2/3 Tbsp. brandy 1/3 tsp. Kitchen Bouquet (optional) Combine spices in a bag. Tie to seal and set aside. In a heavy sauce pan, melt butter with the onions and sauté until the onions are caramelized (brown color). Add sherry to onions and simmer to reduce sherry. Add beef stock and chicken stock to onions. Add spice bag (do not open) and black pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Remove spice bag and discard. Add brandy. Optional: Add Kitchen Bouquet. Cool, cover and refrigerate until ready to use. Service: 12 oz. French onion soup, 1 Parmesan crouton, 1 oz. Provolone cheese, shredded, 1 tsp. Parmesan cheese, shredded. Serve soup in a bowl, float crouton on top of soup. Spread shredded cheese over crouton and melt under broiler. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/French-Onion-Soup/625/ Creamy Egg Chowder http://www.travelks.com/media-room/articles/view/Creamy-Egg-Chowder/623/ Creamy Egg Chowder 6 slices bacon ½ cup chopped onion 1 can (10 3/4 oz.) condensed cream of potato soup, undiluted 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted 1 1/3 cups milk ½ teaspoon salt ¼ teaspoon pepper 1 bay leaf 1/8 teaspoon thyme, crushed 8 hard-cooked eggs, sliced 2 cups drained, cooked corn 1 cup drained, cooked peas In large saucepan over medium heat, cook bacon until crisp. Reserving 2 tablespoons bacon drippings, drain bacon on absorbent paper, crumble and set aside. Cook onion in reserved drippings until tender, but not brown, about 3 to 5 minutes. Add soups, milk, salt, pepper, thyme and bay leaf, stirring until blended. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Meanwhile, reserving 3 egg slices for garnish, chip remaining eggs. Remove bay leaf. Stir in corn, peas and chopped eggs. Heat to serving temperature, stirring occasionally. Pour into 2 quart soup tureen or bowl. Sprinkle reserved bacon around edge of soup. Garnish with reserved egg slices. Serves 6. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Creamy-Egg-Chowder/623/ Creamy Tomato Mushroom Soup http://www.travelks.com/media-room/articles/view/Creamy-Tomato-Mushroom-Soup/624/ Creamy Tomato Mushroom Soup Tiffany House in Hutchinson Winter 2004 2 lbs. fresh, ripe tomatoes, diced and peeled 8oz. tomato juice 8oz. water or two 28oz. cans of diced tomatoes in juice 26oz. can cream of mushroom soup 12oz . sour cream 1 bunch of fresh green onions, chopped ½ lb. fresh mushrooms, sliced Bring the tomatoes, juice and water to a boil. Reduce heat and add the remaining ingredients. Heat over medium-low heat until hot. Season with salt and pepper. Serve with croutons.   Serves 8. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Creamy-Tomato-Mushroom-Soup/624/ Chilled Cream Southwest Tomato Bisque http://www.travelks.com/media-room/articles/view/Chilled-Cream-Southwest-Tomato-Bisque/621/ Chilled Cream Southwest Tomato Bisque 1 Tbsp butter 2 c. cooked diced potatoes (may use raw, canned or frozen) 1/2 c. chopped raw onion 2 tsp. dried cilantro or 2 Tbsp fresh cilantro 14.5 oz. can whole tomatoes or 14.5 oz. ripe, fresh, juicy, peeled tomoatoes 4 tsp. chili powder 1/2 tsp. cayenne pepper (for less spice use 1/4 tsp) 1/2 tsp. salt or less 3 1/4 c. half & half Slowly saute potatoes & onion in butter until well cooked and soft. Transfer hot mixture to food processor and add chili powder, cayenne pepper, cilantro, salt and tomatoes. Process on high until well pureed. Transfer to two-quart refrigerator container. Add half and half. Mix well and chill. Serve with fresh sprig of cilantro or parsley. Makes 6-8 oz. servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Chilled-Cream-Southwest-Tomato-Bisque/621/ Chilled Cucumber Soup http://www.travelks.com/media-room/articles/view/Chilled-Cucumber-Soup/622/ Chilled Cucumber Soup Tom McCann's, Sedan (KANSAS! Winter 2003) 1 ½ c. heavy cream 2 Tbsp. freshly squeezed lime juice 4 medium to large cucumbers, peeled and seeded 1 ½ c. celery ½ c. green onions (use all) ½ c. chicken stock, homemade preferred or use a good quality paste and water equivalent. 1 tsp. salt 1 Tbsp. fresh dill or 2 tsp. dried dill ½ tsp. pepper 2 c. sour cream Pour heavy cream and lime juice into a large bowl and set aside. Working in batches if needed, combine remaining ingredients in food processor until finely chopped-not pureed. Add to bowl of cream mixture and mix well. Chill until very cold, at least 3 hours to allow flavors to blend. Adjust salt and pepper. Serve garnished with chopped, peeled cucumbers and choice of dill, chives or green onions. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Chilled-Cucumber-Soup/622/ Chicken Enchilada Soup http://www.travelks.com/media-room/articles/view/Chicken-Enchilada-Soup/620/ CHICKEN ENCHILADA SOUP Sheraton Overland Park Hotel, 6100 College Blvd., Overland Park 2 Tbs. vegetable oil 1 cup finely crushed tortilla chips 1 small onion, chopped 8 cups chicken broth 2 garlic cloves, minced 1 cup frozen whole kernel corn 1 tsp. Ground cumin 1 lb. Cooked chicken, cut into bite size pieces 1 Tbs. chili powder Sour cream for garnish 1 bay leaf Chopped chives for garnish Salt and pepper to taste Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add the cumin, chili powder, and bay leaf, stir and cook 1 minute. Stir in the crushed tortilla chips. Pour in the chicken broth, add the corn, season with the salt and pepper, stir well and cook 20 minutes. Add chicken and cook 5 more minutes. Taste for seasoning. To serve, ladle the soup into bowls and garnish with sour cream and chives. Yield: 6-8 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Chicken-Enchilada-Soup/620/ Cheddar Ale Soup http://www.travelks.com/media-room/articles/view/Cheddar-Ale-Soup/619/ Free State Brewing Company Cheddar Ale Soup Featured in the Winter 2005 KANSAS! magazine (Recipe courtesy of Free State Brewing Company in Lawrence.) 3 Tablespoons salted butter 3 Tablespoons all-purpose flour 1/4 cup minced yellow onion 1/4 cup small diced red bell pepper 1/4 cup small diced green bell pepper 2 garlic cloves, minced 1 cup Free State Ad Astra ale 3 oz. cream cheese 2 cups milk 1 cup cream 2 teaspoons salt 1/2 teaspoon white pepper 1 teaspoon hot sauce Fresh parsley and thyme to taste 8 ounces grated Alma white or yellow cheddar cheese In 1 Tablespoon butter, cook onion, peppers, and garlic until onion is transparent. Add remaining butter and flour, stir well and cook mixture on med-low heat for 5 minutes stirring often. Add beer in small increments, mixing smooth after each addition. Cut cream cheese into smaller chunks and add to mixture. Mash and stir cream cheese until it is completely melted into mixture. Gradually add milk to mixture, mixing smooth after each addition. You may want to use a whisk at this point. Add cream and seasonings, stir, and heat to 160°, being careful not to heat beyond this temperature. Add cheese in 3 increments stirring smooth with a whisk after each addition. If cheese is not melting after 30 seconds, check temperature and add heat if necessary. If soup is thin, add more cheese. If soup is thick add milk. Serves 6-8 Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Cheddar-Ale-Soup/619/ Butch's Coleslaw http://www.travelks.com/media-room/articles/view/Butch-s-Coleslaw/618/ Butch's Coleslaw (Spring 2003 issue from Butch's Diner in Tampa, KS) 1 medium cabbage, chopped 2/3 c. sugar 1/3 c. vinegar 1 tsp. salt 1 cup half & half The secret to cutting cabbage so fine is using a blender to finish chopping. Pour water into blender until it's about 3/4 full. Place a coule of handfuls of chopped cabbage into the blender and chop. Drain in colander. Repeat. Drain for 30 minutes. Place a couple paper towels in the bottom of a plastic container with a lid. Squeeze cabbage to remove excess water and place it in the container. Cover with another paper towel and lid. Refrigerate overnight. Next day mix together in a large bowl, sugar, vinegar, salt and half & half.Stir till blended. Stir in cabbage. Let stand (refrigerate) for two to three hours before serving. Slaw will keep about one week. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Butch-s-Coleslaw/618/ Bourquin's Spectacular Slaw http://www.travelks.com/media-room/articles/view/Bourquin-s-Spectacular-Slaw/617/ BOURQUIN'S SPECTACULAR SLAW Bourquin's RV Park, 155 E. Willow, I-70 Frontage Rd., Colby 2 heads of cabbage, shredded 1 large red onion, sliced thin 1 Green pepper, chopped 1 Red pepper, chopped 1 cup stuffed green olives, chopped Toss above together Mix the following together, and toss with slaw: 2 cups light Miracle Whip 1 cup half n' half 1 very small carton banana mango yogurt ¼ cup cider vinegar 1 cup sugar Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Bourquin-s-Spectacular-Slaw/617/ Beef Enchilada Soup http://www.travelks.com/media-room/articles/view/Beef-Enchilada-Soup/615/ Beef Enchilada Soup Debbie Lyons-Blythe Fall 2012 4 pounds ground beef, browned and drained 1 large can tomatoes (crushed, diced or sauce-whichever you prefer) 1 16 ounce can black beans 1 16 ounce can kidney beans 1 15.25 ounce can sweet corn 1 4 ounce can green chilis 1 10 ounce can enchilada sauce 2 10½ ounce cans beef broth 2 1 ounce envelopes taco seasoning Put ingredients into slow cooker on low for the day, or on high for a couple of hours. It can also be cooked on the stovetop. The key is to heat through and allow flavors to meld ... it will also make your house smell wonderful and drive the family nuts. Top with sliced flour tortillas-this is important. They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning ... anything that sounds good. Serves about 10. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Beef-Enchilada-Soup/615/ Beef and Cider Stew http://www.travelks.com/media-room/articles/view/Beef-and-Cider-Stew/614/ Autumn Beef and Cider Stew Fall 2012 2 pounds beef for stew, cut into 1-1/½-inch pieces 2 slices bacon, cut into ½-inch pieces 1 teaspoon salt 1/2 teaspoon pepper 1 can (10-12 ounces) condensed French onion soup 1 cup apple cider 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups) ½ cup unsweetened dried cranberries   Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown half of beef in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 hours. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20-30 minutes or until beef and potatoes are fork-tender.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Beef-and-Cider-Stew/614/