Kansas Articles http://www.travelks.com/media-room/articles/rss/ Recent Articles - Main Dishes Wed, 23 Apr 2014 22:49:15 GMT Grilled Pork Steaks with Sweet Zucchini Relish http://www.travelks.com/media-room/articles/view/Grilled-Pork-Steaks-with-Sweet-Zucchini-Relish/902/ Grilled Pork Steaks with Sweet Zucchini RelishCourtesy of Schenker Family FarmsFrom the Fall 2013 issue of KANSAS! 2 Schenker Farms Pastured Pork Steaks1 packet Chef Mark's Sea Salt & Cracked Black Pepper seasoning1 medium size zucchini, chopped1 small onion, chopped2 dashes cinnamon1/3 c. sugar1/2 c. golden raisins (optional)1 Tbsp. real butterPlace chopped onion, zucchini, cinnamon, sugar, butter and raisins in covered pan on medium heat. While that iscookin, season pork steaks with Chef Mark's Sea Salt and Carcked Black Pepper seasoning (found in most KS metro stores) and place on grill. Cook zucchini about 7-8 minutes, stirring frequently, until soft and done. Depending on the thickness, pork steaks will take 8-12 minutes to cook. Serve Warm. Serves 2-4.   Wed, 27 Nov 2013 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Grilled-Pork-Steaks-with-Sweet-Zucchini-Relish/902/ Wild Mushroom & Spinach Strudel http://www.travelks.com/media-room/articles/view/Wild-Mushroom-Spinach-Strudel/670/ 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 well-drained 4 Tbs. olive oil (divided) 4 sheets phyllo dough Salt & Pepper to taste Clean the button mushrooms by wiping them with a moist towel. Finely dice mushrooms and onion. Add 1 Tbs. olive oil to a 10-inch skillet and over medium heat sauté the mushrooms, onion, and spinach until the moisture has evaporated, about 15 minutes. Remove from heat and add thyme, marjoram, salt and pepper. Let cool to room temperature. Preheat oven to 350 degrees. Lay out two sheets of phyllo on top of each other. Brush with oil and cut in half crosswise. On top of one of the halves thinly spread out one third of the mushroom mixture. Place remaining half phyllo sheet on top of the mix and again spread one third of the mushroom mixture atop this. Repeat once again, ending with phyllo. Lightly oil the bottom of a shallow rectangular baking pan and place the strudel into the pan. Bake for about 20 minutes or until golden brown. Let cool slightly. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Wild-Mushroom-Spinach-Strudel/670/ Verenika http://www.travelks.com/media-room/articles/view/Verenika/669/ Verenika 1887 Olde Town Kitchen in Hillsboro 3 ½ cups flour 3 tbsp. Shortening 1 ½ tsp. salt 4 egg whites, slightly beaten 2/3 cup milk 14 ounces dry cottage cheese 4 egg yolks ½ tsp. salt Cut shortening into sifted flour and salt. Combine milk and egg whites, then add to flour mixture and blend with pastry blender to make a stiff dough. Cover and let rest for 30 minutes (this makes the dough easy to work with) To make the filling. Combine remaining ingredients and mix well. Roll out half of the dough at a time to ¼ to 1/8- inch in diameter. Place a tablespoon of the cottage cheese mixture in the center. Fold over dough and seal edge. Drop in hot fryer until golden brown on each side; drain on paper towel. (May be broiled rather than fried if preferred.) Serve verenika with sausage or ham gravy. Brown meat with chopped onion and make as you would cream gravy. Half and half can be substituted for milk for a rich taste. Serves 20   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Verenika/669/ Tip Tops http://www.travelks.com/media-room/articles/view/Tip-Tops/668/ Tip Tops NuWay Café, Wichita KANSAS! Fall 2000 issue 5 3-4 oz. pork tenders 5 5"buns Water Breading mix (1/3 c. flour and 2/3 c. cracker meal) Breading: Fill pan with cold water, enough to cover 5 pork tenders, when they are stacked on top of each other. Put cracker meal breading in a pan the same size as the water pan. The meal should be about the same amount as the water. Dip the pork tenders in the water so they are covered completely. Then dip the pork tenders into the breading mixture so they are covered completely. Dip the tenders back into the water covering completely. Dip back into the breading mix while pressing the breading into the pork tenders. Try to shape them into the size of a bun. Cooking: Cook the pork tenders for approximately three minutes in a deep-fat fryer at 350 degrees. The Tip Tops should turn brown and float. When freshly breaded it may not turn brown. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Tip-Tops/668/ Tailgator's Sandwich http://www.travelks.com/media-room/articles/view/Tailgator-s-Sandwich/667/ 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 Cheddar cheese 16 slices Monterey Jack cheese Cherry tomatoes Slice loaf lengthwise. Combine sour cream, mayonnaise, horseradish sauce and soup mix. Refrigerate to blend flavors. Spread each bread half with sour cream mixture. Layer bottom bread slice with lettuce, tomatoes, onion, meat and cheese slices. Cover with top of loaf. Secure with wooden picks to keep sandwich in place. Top with cherry tomatoes. Serves 12-16. *Bread may be special ordered from most bakeries.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Tailgator-s-Sandwich/667/ Super Burger http://www.travelks.com/media-room/articles/view/Super-Burger/666/ Super Burger "Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987) This is one of several recipes in this article. 1 lb. lean ground beef 1 lb. ground cooked ham 1 (8 oz.) carton sour cream 1/4 c. finely chopped onion 3/4 tsp. salt 1/8 tsp. pepper BBQ sauce 6 slices processed American cheese 1 (10-inch) round loaf of bread, unsliced 1/4 c. butter, softened Garlic salt Lettuce leaves Bean sprouts 1 tomato, sliced 1 small purple onion, sliced Combine first 6 ingredients. Shape mixture into one 11-inch patty. (Mixture will be sticky) Grill patty over hot coals 10 minutes on each side or until desired degree of doneness. This giant burger needs giant spatulas to help turn it, and you'll find large flat baking sheets just the right size. Scoop the briger up with one baking sheet, and plae the other on top of the burger. Then invert the baking sheets and slide the back ont he grill to cook the other side. Baste patty frequently with barbeque sauce during cooking. Arrange cheese on patty during last 2 minutes of cooking. Slice bread horizontally. Spread cut surface of bread with softened butter and sprinkle them with garlic salt. (If you want to serve bread slices on the side, slice the top half of the loaf into serving-size pieces.) Broil bread until lightly toasted. Spread bottom half of bread with additional barbeque sauce, if desired. Arrange lettuce leaves over barbeque sauce. Top with meat patty, bean sprouts, tomato, onion, and additional bean sprouts. Top with remainging bread round or serve bread slices in the side, if desired. Cut burger into wedges to serve. Yield: 8 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Super-Burger/666/ Stuffed Chicken http://www.travelks.com/media-room/articles/view/Stuffed-Chicken/665/ STUFFED CHICKEN BREAST Piccadilly Market, 7228 E. Central, Wichita 6 bone-in chicken breasts ½ cup bread crumbs ½ cup diced red onions ¾ cup feta cheese, crumbled Salt & Pepper to taste Paprika for garnish 1 10-oz package frozen & thawed spinach Squeeze spinach from excess water and mix with onions, feta cheese, bread crumbs, and salt & pepper until well blended. The filling should bind together when shaping it into a ball. Wash chicken breasts and dry with paper towels. Lay them on a flat surface such as a cutting board. From the thick end of the breast, make a slit into the flesh about 1 ½ inch deep and open the chicken breast. Fill the center of the chicken breasts with the stuffing and arrange them on a greased baking pan. Sprinkle with paprika. Bake at 375 degrees for 35-40 minutes or until the internal temperature reads 165 degrees. Serve with accompaniments of your choice. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Stuffed-Chicken/665/ Spaghetti Pie http://www.travelks.com/media-room/articles/view/Spaghetti-Pie/664/ 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 350-degrees. Grease one deep 11 X 13 casserole dish. Brown sausage and onion in a large saucepan. Drain. Add spaghetti sauce and water. Simmer until thick. Toss cooked spaghetti with butter, eggs, Parmesan cheese and half of the mozzarella cheese until well mixed. Spoon the spaghetti and cheese mixture into the greased casserole dish and press down. Cover evenly with cottage cheese. Spoon the sauce on top. When smooth, poke holes with a wooden spoon randomly over the entire surface. Bake for 20 minutes. Remove from oven and sprinkle remaining mozzarella cheese on top. Return to oven and bake 10-15 minutes longer, or until golden and bubbly. Cool 10 minutes before serving. NOTE: For a spicier dish, add a clove of fresh, minced garlic and a Tbs. each of oregano and basil to the sauce. Yield: 12-16 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Spaghetti-Pie/664/ Southwest Chicken Sandwich http://www.travelks.com/media-room/articles/view/Southwest-Chicken-Sandwich/663/ 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 flat grill or in a skillet, heat green chiles, opened flat, in butter or margarine. Brown mushrooms in same skillet. Add chicken to skillet or grill and top each one with a chili and one half of the mushrooms. Add cheese and continue to heat until the chicken is cooked and the cheese is melted. Serve on buns with lettuce, tomatoes, pickles and salsa. Serves two. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Southwest-Chicken-Sandwich/663/ Southern Pecan Chicken http://www.travelks.com/media-room/articles/view/Southern-Pecan-Chicken/661/ 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 chicken strips slightly and dip each into butter and mustard mixture. Roll strips in ground pecans, coating heavily. Melt remaining butter and add oil to skillet. When hot, sauté chicken until brown, about 3 minutes on each side. Place in baking dish and keep warm at 200 degrees until just before serving time. Pour off butter and oil and discard any burnt pecans. Deglaze pan with sour cream, scraping in all browned particles. Whisk in remaining mustard to take. Spoon sauce over chicken and top with pecan halves. Serves 6   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Southern-Pecan-Chicken/661/ Southwest Chicken http://www.travelks.com/media-room/articles/view/Southwest-Chicken/662/ Southwest Chicken Featured in the Spring 2008 KANSAS! magazine (Recipe courtesy of The Teller Room in Oberlin) 1/2 medium onion, chopped 1 green pepper, chopped 1 4-ounce can diced green chilies 1 10-ounce can cream of mushroom soup 2 cups sour cream 2 cups shredded cheddar cheese 6 boneless chicken breasts, seasoned with butter and seasoned salt Preheat oven to 350 degrees. Sauté onion and pepper in 1 to 2 Tablespoons butter. Mix with remaining ingredients, except chicken, in a large bowl. Bake the chicken in a lightly greased baking dish for 15 to 20 minutes. Add sauce, bake until tender (20 to 25 minutes more). Serve over steamed white rice. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Southwest-Chicken/662/ Smoky Hill Bison Meatloaf http://www.travelks.com/media-room/articles/view/Smoky-Hill-Bison-Meatloaf/660/ 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 oats ¼ tsp. Pepper Glaze: ½ cup ketchup 2 Tbs. brown sugar ½ tsp. Worcestershire sauce 1 tsp. Yellow mustard In a small skillet, sauté onion in butter until transparent. In a large bowl, combine onion with eggs, milk, oats, parsley, and seasonings. Add ground bison and mix well. Press into an 8 ½ X 4 ½ inch loaf pan lined with waxed paper. Refrigerate for 2 hours. Meanwhile, combine glaze ingredients. Remove loaf from oven. Brush on the glaze. Return to oven. Bake 1 hour or until done. Yield: 10-12 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Smoky-Hill-Bison-Meatloaf/660/ Roasted & Marinated Turkey Breast http://www.travelks.com/media-room/articles/view/Roasted-Marinated-Turkey-Breast/659/ Roasted & Marinated Turkey Breast - Richard Sanell Boneless turkey breast Buttermilk Fresh wild garlic, chopped Serrano peppers, chopped Blackberries Favorite seasoning salt For sandwiches: Fresh-baked biscuits Blackberry jelly Good-quality mayonnaise Swiss cheese, sliced Marinate turkey breast in buttermilk, wild garlic, Serrano peppers and blackberries for 24 hours. Turn the turkey in the marinade every 4-6 hours. Drain well and let rest for one hour. Preheat oven to 300 degrees. Lightly sprinkle your favorite seasoning salt on top of the turkey and place in roasting pan. Roast marinated turkey for 35 minutes for the first pound and 20-25 for every other pound or until the turkey reaches an internal temperature of 165 degrees. To assemble sandwiches: Split biscuits and spread with a dollop of blackberry jelly and mayonnaise. Top with thinly sliced roasted turkey and a slice of Swiss cheese. Serve with your favorite roasted vegetables like corn on the cob or a medley of grilled vegetables. Makes 6 servings.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Roasted-Marinated-Turkey-Breast/659/ Quiche Lorraine http://www.travelks.com/media-room/articles/view/Quiche-Lorraine/657/ 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 a cornmeal consistency. Add salt. Slowly add the cold water. Make sure to not overmix the dough. Place in refrigerator and let dough rest for 1 hour. Remove from refrigerator and roll out dough to 1/8th of an inch. Put dough into a 2-inch deep tart mold.   For making the filling: Preheat oven to 350°. Dice bacon and sauté in a frying pan for 3 minutes. Set aside to let cool. Dice ham. Break eggs into mixing bowl, add cream and pepper. Mix very well with whisk (whisk for at least 1 minute.) Put bacon and ham in bottom of tart mold on top of the dough. Add Swiss cheese. Pour in egg mixture. Put quiche in oven for 40-45 minutes. *Use a knife to test for doneness. Check by sticking a knife in the center of the quiche. If the knife comes out clean, quiche is cooked through. Let quiche cool for 5-10 minutes before serving.   *If your tart mold is more shallow, reduce cooking time. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Quiche-Lorraine/657/ Pot O' Sausage http://www.travelks.com/media-room/articles/view/Pot-O-Sausage/656/ 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. Add to the pot of vegetables. Allow to simmer for at least 15 minutes. serve over vegetarian brown rice. Serves 10. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Pot-O-Sausage/656/ Portabella Mushrooms with Pheasant http://www.travelks.com/media-room/articles/view/Portabella-Mushrooms-with-Pheasant/655/ Portabella Mushrooms with Pheasant 1 Pkg. Slice portabella mushrooms 2 slices mozzarella cheese (or crumbled equivalent) 2 Boned pheasant breasts 1 slice Prosciutto ham, cut in small pieces 2 oz. olive oil 3 oz. dry sherry wine1 Pinch Pepper 1 clove minced garlic1 Pinch Oregano 1 pinch garlic powder1 Tbs. butter (optional) Cut pheasant into finger-sized pieces and sauté in olive oil and garlic. Add wine, mushrooms, Prosciutto ham, and spices. Cook until pheasant and mushrooms are tender. Add butter. Melt mozzarella cheese over top and simmer until it mixes with pheasant and mushrooms. Yield: 2-3 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Portabella-Mushrooms-with-Pheasant/655/ Piccadilly Stuffed Chicken Breast http://www.travelks.com/media-room/articles/view/Piccadilly-Stuffed-Chicken-Breast/654/ 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 pepper until wekk blended. The filling should bind together when shaping into a ball. wash chicken breasts and dry with paper towels. Lay them on a flat surface such as a cutting board. Fromt eh thick end of the breast, make a slit into the flesh about 1/2 inch deep and open the chicken breast. fill the center of the chicken breasts with stuffing and arrange the on a greased baking pan. sprinkle with paprika. Bake at 375 degrees for 35-40 minutes or until internal temperature reads 165 degrees. serve with accomaniments of your choice. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Piccadilly-Stuffed-Chicken-Breast/654/ Mayland Fried Chicken http://www.travelks.com/media-room/articles/view/Mayland-Fried-Chicken/653/ MARYLAND FRIED CHICKEN New Theatre Restaurant, 9229 Foster, Overland Park 2 eight-ounce boneless breasts Marinade: 1 cup buttermilk 2 Tbs. prepared horseradish 1 Tbs. minced garlic 1 tsp. kosher salt Combine the above ingredients well. You may choose to use a blender or food processor, but it is not necessary. Marinate the chicken one day in advance of preparation. Seasoned flour: 1 cup flour 1 ½ Tbs. Lawry's Seasoned Salt Combine and mix well. When you are ready to cook the chicken, drain pieces in a colander for a few minutes to be sure they are not too watery. Then lightly dredge the chicken in the seasoned flour so that each piece is thoroughly coated. (In this step, the marinade now serves as a buttermilk wash.) Shortening as needed. Add the shortening to a hot skillet (about 325 degrees). Pan fry the chicken until the exterior is golden brown and the center is done. Turn the chicken over as many times as necessary to prevent the outside from getting too dark. This chicken can easily stand on its own, or you may accompany it with Raspberry Habanera Sauce. Raspberry Habanera Sauce: 1 cup raspberry puree 2 tsp. Habanera peppers, stemmed, seeded, chopped ½ cup sugar ¼ cup corn syrup 2/3 cup water ¾ tsp. Salt 1 Tbs. cornstarch Add all ingredients except cornstarch to a saucepan and simmer for one hour. Place in a blender or food processor and puree. Dissolve cornstarch in 1 Tbs. water, add to sauce and return to a boil. When sauce thickens, remove from heat. Store in refrigerater up to one week. Yield: Approximately 1 cup Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Mayland-Fried-Chicken/653/ Herb Steak http://www.travelks.com/media-room/articles/view/Herb-Steak/652/ Herb Steak KANSAS! 3rd issue 1991 ¼ c. softened butter 1 tsp. marjoram 1 tsp. basil 1 tsp. thyme 1 tsp. black pepper, coarsely ground 4- 1/2lb. sirloin strip, cut 2 inches thick 6 Tbsp. Dijon mustard 2 Tbsp. fresh chopped tarragon 2 ½ Tbsp fresh, chopped parsley 2 Tbsp. fresh, chopped chives Combine butter, marjoram, basil, thyme and pepper. Cut ½" slit into steak every 1 ½ inches. Fill the cuts with herb butter. Save the remainder of the butter for later. Coat both sides of the steak with mustard. Marinate for 1 hour. Remove from refrigerator at least 30 minutes before cooking. Place steak, herb butter side down, on rack in broiling pan for eight minutes under broiler. Turn steak and broil three more minutes. Mix tarragon, parsley and chives and place on steak. Return to broiler for four more minutes. Place dabs of butter mixture on steak before service. Serve with Béarnaise Sauce if desired. Serves 6-8. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Herb-Steak/652/ Ham Rolls http://www.travelks.com/media-room/articles/view/Ham-Rolls/650/ 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) 1 cup butter 1 medium onion, finely chopped 1 Tablespoon Worcestershire sauce 2 Tablespoons prepared mustard 3 Tablespoons poppy seeds 3 packages cocktail-sandwich-size rolls (in their own pan) 1 pound shaved ham 16 ounces shredded Swiss cheese Melt butter in large skillet. Sauté chopped onions in melted butter until tender. Add Worcestershire sauce, mustard and poppy seeds and stir to combine. Cook gently for 1-2 minutes. Remove from heat. Remove rolls from pan, slice rolls in half lengthwise, place bottoms in the pan. Spread 3/4 of butter mixture on rolls, reserving remainder to brush on tops. Layer ham and cheese over rolls. Replace tops and brush with reserved butter mixture. Wrap tightly in foil and bake at 400 degrees for 15 minutes or until heated through and cheese is melted. Serve warm. Makes 36 cocktail sandwiches. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Ham-Rolls/650/ Ground Turkey Loaf http://www.travelks.com/media-room/articles/view/Ground-Turkey-Loaf/649/ 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 45 minutes. Serve with a mushroom sauce if desired. Serves 16-18. KANSAS! magazine 1st issue, 1992 Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Ground-Turkey-Loaf/649/ Dove and Pheasent http://www.travelks.com/media-room/articles/view/Dove-and-Pheasent/648/ 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 olive, vegetable or corn oil. Sprinkle with lemon pepper. Charcoal on grill but do not overcook. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Dove-and-Pheasent/648/ Cowboy Steak http://www.travelks.com/media-room/articles/view/Cowboy-Steak/645/ COWBOY STEAK New Theatre Restaurant, 9229 Foster, Overland Park 2 Flank Steaks Butter (as needed) Rub: 1-cup fresh grated horseradish 2 Tbs. fresh-chopped oregano ¼ cup fresh chopped garlic ½ cup bourbon 1 cup light corn syrup 3 Tbs. kosher salt ¼ cup cracked black pepper Combine all ingredients. Slather the flank steak by hand with the rub. Melt the butter in a hot skillet. Sear the flank steak on both sides over high heat. The rub will caramelize in the pan turning a dark brown color. Do not let the rub burn onto the pan. Finish cooking steaks to desired temperature in 300 degrees oven. Retain the pan drippings. Sauce: 1 qt. Veal stock 1 qt. Heavy cream ½ cup bourbon 1 Tbs. light corn syrup 1 Tbs. Kosher salt Drain excess butter from the skillet the flank steak was cooked in. Return to medium heat. Deglaze the skillet with bourbon being careful not to catch the alcohol on fire. Add the remaining ingredients and reduce by half. Add salt and corn syrup as necessary. The sauce should be both savory and sweet. Yield: Approximately 8 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Cowboy-Steak/645/ Chicken Enchilada's http://www.travelks.com/media-room/articles/view/Chicken-Enchilada-s/644/ Chicken Enchilada's (Peggy Russell-LaSiesta Foods) 4th issue 1984 1 fryer chicken 1 ½ Tbsp flour 8 oz. mild taco sauce 2 Tbsp butter Oil 1 pkg corn tortillas (12) 1 onion chopped fine 1 lb. longhorn cheese, grated 1 can chopped green chiles ½ c black olives, chopped or sliced Sour cream Boil chicken until done. Remove and save broth. Bone and chop chicken in small pieces. Add butter to broth, melt. Add flour and taco sauce and cook until thickened. Should make one quart gravy mixture. Chop onions fine; grate cheese. Dip tortillas in hot oil, then in gravy mixture. Place in 9x13inch pan. Place approximately ¼ c chicken in tortilla, add small amounts of onion, cheese, olives and chiles. Roll tortilla. Continue until all chicken is used. Pour sauce over enchiladas. Sprinkle with additional grated cheese, if desired. Heat at 350 degrees for 20-30 minutes. Serve with sour cream. (Turkey may be substituted for chicken) Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Chicken-Enchilada-s/644/ Cherry Glazed Salmon http://www.travelks.com/media-room/articles/view/Cherry-Glazed-Salmon/643/ CHERRY GLAZED SALMON City Limits Bar & Grill, 2227 S. Range Ave., Colby Winter 2001 Cherry Glaze: 1 cup dried tart cherries 1 cup sliced shallots, thin 2 garlic cloves sliced, thin 10 oz. beer (an Ale, or best is Harp Beer) 1 oz. Tasmanian Leatherwood Honey or Wild Flower Honey Place beer, cherries, shallots and garlic in a heavy bottom pan. Bring to a boil, reduce heat, and simmer until half of the liquid is dissipated. Add honey; continue to simmer until a third of the original liquid remains. Pour contents into a food processor while still warm; puree. Place glaze in a bowl; chill bowl in an ice bath (water and ice in a larger bowl) until cold; refrigerate. This will keep for two to three weeks well covered and refrigerated. Yield: 12 serving Sauté Salmon: 8 6-oz boneless, skinless salmon filets Kosher salt Ground white pepper Canola oil 8 Tbs. Cherry Glaze Preheat oven to 400 degrees. Season each filet with kosher salt and ground white pepper. Heat sauté pan to medium-high. After the pan is hot, very lightly coat the bottom of the pan with the canola oil. Place bone side of filet down in pan and lightly brown. Turn filet over and sear skin side of filet. Cover the top of each filet with 1 Tbs. of Cherry Glaze. Place pan into oven and cook to the desired temperature (approximately 4-6 minutes on medium for a 1-inch thick filet). Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Cherry-Glazed-Salmon/643/