Kansas Articles http://www.travelks.com/media-room/articles/rss/ Recent Articles - Side Dishes Fri, 27 Nov 2015 19:04:20 GMT German Coleslaw http://www.travelks.com/media-room/articles/view/German-Coleslaw/921/ German Coleslaw1 pound shredded cabbage (about 1/2 of a large head)1/3 cup white vinegar1/4 cup salad oil3/4 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon sugar1/8 cup waterPut all of the ingredients except the cabbage in a small container with a tight-fitted lid. Shake well. Using clean hands, toss the dressing with the shredded cabbage. While you can eat this coleslaw immediately, it will taste much better if you let the flavors meld overnight in a refrigerator.   Tue, 28 Jul 2015 07:00:00 GMT http://www.travelks.com/media-room/articles/view/German-Coleslaw/921/ Super Simple Sauteed Morels http://www.travelks.com/media-room/articles/view/Super-Simple-Sauteed-Morels/918/ Super Simple Sauteed MorelsMorel mushroomsOlive OilSea saltTruffle Oil  To clean morel mushrooms, place them in a pan or bowl. Cover with water; soak for 10 to 15 minutes. Drain, rinse, and repeat two more times. Pat mushrooms dry. Trim ends of stems but leave whole. Add just enough olive oil to cover the bottom of a skillet. Heat on high just until the oil begins to smoke. Add morels and continue to heat on high for about 4 minutes, stirring or tossing a couple of times. Sprinkle with sea salt and truffle oil to finish. Tue, 28 Jul 2015 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Super-Simple-Sauteed-Morels/918/ Flush Picnic Coleslaw http://www.travelks.com/media-room/articles/view/Flush-Picnic-Coleslaw/913/ Flush Picnic Coleslaw3/4 gallon Miracle Whip salad dressing6 cups sugar2 cups vinegar2 tablespoons salt2 teaspoons pepper1 cup onion flakes (reconstituted)1 cup green pepper flakes (reconstituted)2 pounds carrots25 pounds shredded cabbage Mix together first seven ingredients in a large (5 gallon) bucket. Let stand until sugar is dissolved. Put cabbage and carrots into the bucke. Add dressing proportionately.  Tue, 28 Jul 2015 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Flush-Picnic-Coleslaw/913/ 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/ Twice Baked Potatoes http://www.travelks.com/media-room/articles/view/Twice-Baked-Potatoes/686/ Tevis' Twice-Baked Potatoes From KANSAS! Summer 2000 issue 15 peeled medium-size potatoes 15 baked potatoes 1 lb. cooked bacon (diced) 10 green onions (diced) 3/4 c. melted butter 3/4 c. sour cream 1/2 lb. provolone cheese (grated) 1/2 lb. Swiss cheese (grated) 1/2 lb. American cheese (grated) 1/2 lb. velveeta cheese (cubed) 2 Tbsp. salt 1/2 Tbsp. white pepper 1/2 tbsp. garlic powder Bake 15 potatoes for one hour at 400 degrees. Put in refrigerator when done. To prepare potato mixture: Place peeled, quartered medium-sized potatoes in pot and cover with water. Boil until doen and drain. Place boiled potatoes in mixing bowl and add bacon, green onions, butter, sour cream, cheeses, salt, white pepper and garlic powder. Mix until all lumps have disappeared and mixture is fully combined. Cut baked potatoes in half lengthwise and hollow out halves with a bouillion spoon or melon baller. Save potato shells. Spoon mixture into pastry bag with large star or plain tip and squeeze, using a circular motion, into empty potato shells. Place filled potatoes on baking sheet and bake 350 degrees for 15-20 minutes until nicely browned and hot in the middle. Tope with extra grated cheese and return the potatoes to the oven just until cheese is melted. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Twice-Baked-Potatoes/686/ Summer Garden Casserole http://www.travelks.com/media-room/articles/view/Summer-Garden-Casserole/685/ Summer Garden Casserole Prairie Oak Farms, Lewis KANSAS! 2nd Issue 1999 2 Tbsp minced fresh oregano 2 Tbsp minced fresh basil 2 cloves garlic, minced 2 medium zucchini, coarsely chopped 4 medium tomatoes, coarsely chopped 1 small eggplant, coarsely chopped 1 1/2 c. Cheddar cheese, grated 1/4 c. Parmesan cheese, grated 2 Tbsp butter, melted 1/2 c. bread crumbs 4 oz. chicken stock Combine oregano, basil, garlic and cheeses. In a large casserole dish that has been sprayed with cooking spray or oil, place a layer of zucchini, then tomatoes, than eggplant. Sprinkle with herb and cheese mixture. Continue layering until all ingredients are used. Mix bread crumbs and butter, sprinkle over the casserole. Add stock and bake at 350 degrees for 50 minutes. To change things up a bit add a layer of mushrooms or onion or a little celery. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Summer-Garden-Casserole/685/ Spring Fruit Basket http://www.travelks.com/media-room/articles/view/Spring-Fruit-Basket/684/ Spring Fruit Baskets 8 cups assorted cut-up fruits* 1 cup orange juice 1/3 cup honey ½ cup sour cream 8 orange shells In large bowl combine fruits, juice and honey. Cover; refrigerate to chill. Serve in orange shells. Top with dollop of sour cream. Serves 8 *Suggested fruits: strawberries, peaches, pears, cherries, plums, raspberries, melons, apples, blueberries, bananas or oranges.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Spring-Fruit-Basket/684/ Spicy Apple-Filled Squash http://www.travelks.com/media-room/articles/view/Spicy-Apple-Filled-Squash/683/ Spicy Apple-Filled Squash 2 small acorn squash ½ cup brown sugar ¼ cup butter 1 tsp. salt ¼ tsp. cinnamon 1/8 tsp. cloves 1/8 tsp. nutmeg 2 Golden Delicious Apples Wash squash and pierce with a fork. Place the whole squash on a paper towel. Microwave on full power for 8 minutes. Let stand for 3 to 4 minutes. Cut squash in half and remove seeds. Place cut sides up in baking dish. Combine sugar, butter, salt and spices. Spoon half of mixture into squash centers. Core and slice apples. Fill squash centers with apple slices. Top with remaining sugar mixture. Microwave on full power, uncovered, for 4 to 5 minutes or until tender. Serves 4. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Spicy-Apple-Filled-Squash/683/ Red Potato-Rosemary Packs http://www.travelks.com/media-room/articles/view/Red-Potato-Rosemary-Packs/682/ Red Potato-Rosemary Hobo Packs 10-12 medium sized red potatoes; dice these if they are large 1 small yellow onion, minced 2 cloves garlic, minced 2 Tbsp rosemary, chopped 2 Tbsp butter Salt and pepper to taste Using heavy duty aluminum foil, make an envelope large enough to include all ingredients and 25 percent extra room. Cook on grill or directly on a campfire. Check frequently. Serves 6-8. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Red-Potato-Rosemary-Packs/682/ Peach Salad http://www.travelks.com/media-room/articles/view/Peach-Salad/681/ Featured in Summer 2006 KANSAS! magazine Otis Café Peach Salad (Recipe courtesy of the Otis Café in Otis.) 1 can Eagle Brand sweetened condensed milk 1/3 cup lemon juice 8 oz. Philadelphia brand cream cheese, softened 1 cup pecans 1 (9 oz.) container Cool Whip brand non-dairy topping 1 large can (32 oz.) sliced peaches, drained Blend milk, lemon juice, cream cheese, pecans and Cool Whip. Fold in the peaches. Refrigerate a few hours or overnight. Serves 10. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Peach-Salad/681/ Mediterranean Potato Salad http://www.travelks.com/media-room/articles/view/Mediterranean-Potato-Salad/680/ MEDITERRANEAN POTATO SALAD Amics, L.L.C., 120 N. Main, McPherson 5 lbs. Red potatoes ½ cup olive oil 1 cup sliced green olives ¾ cup lemon juice 1 cup chopped green onions 2 Tbs. sugar 1 cup chopped parsley 2 cloves garlic, mashed Boil potatoes until tender; drain and let cool. Cut into cubes. Add green olives, green onions and chopped parsley. Combine olive oil, lemon juice, sugar and garlic; mix until sugar is dissolved. Pour over potato mixture and blend well. Add salt & pepper to taste. Best if made early in the day or day before so flavors can blend. Flavor is similar to tabbouli. Yield: 20-25 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Mediterranean-Potato-Salad/680/ Fried Rice With Vegetables http://www.travelks.com/media-room/articles/view/Fried-Rice-With-Vegetables/678/ Fried Rice with Vegetables 2 tablespoons butter 1 small white onion, sliced 2 carrots, sliced 2 stalks, celery, sliced 1 cup sliced mushrooms 3 to 4 cups undercooked long grain rice 2 dashes cayenne pepper 2 to 4 ounces Tamari soy sauce to taste 1 egg Place butter in skillet on high heat. Stir fry vegetables until onion becomes translucent. Add undercooked long grain rice and stir fry. Add pepper and continue stir frying until rice crackles. Add soy sauce and let cook. Just before serving, stir in egg. Serves 6 Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Fried-Rice-With-Vegetables/678/ Green Beans with Mushroom Caps http://www.travelks.com/media-room/articles/view/Green-Beans-with-Mushroom-Caps/679/ Green Beans with Mushroom Caps KANSAS! 3rd Issue 1984 1 pound fresh snap beans or 2 (10-ounce) packages frozen green beans 1 pound fresh mushrooms 2 Tbsp butter 1 tsp lemon juice 1/8 tsp pepper Trim ends of fresh beans. Place in saucepan with one inch of water. Bring to a boil; reduce heat to medium. Cook, covered 10 minutes or until tender, drain. If using frozen green beans, prepare according to package directions. Meanwhile, wash mushrooms and remove stems. Cook mushroom caps in butter and lemon juice over medium heat five minutes. Season mushrooms with pepper. Pour mushrooms over green beans. Makes six servings. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Green-Beans-with-Mushroom-Caps/679/ Flaky Baking Powder Biscuits http://www.travelks.com/media-room/articles/view/Flaky-Baking-Powder-Biscuits/677/ Flaky Baking Powder Biscuits Old Weigh Station, Sitka KANSAS! 3rd Issue 1990 1 ½ pounds flour 4 oz. sugar ¾ oz. salt 2 ¼ oz baking powder 1 lb. shortening 1 lb., 8 oz. milk Mix in large bowl flour, sugar, salt and baking powder; blend together with hands. Add shortening and cut in by hand until fine crumbs form. Add milk and mix gently by hand until all ingredients are moist and dough is formed. Turn dough onto floured surface, roll dough out to ½ inch thick with rolling pin. Cut with biscuit cutter and place on greased cookie sheet pan, fairly close together. Brush top of biscuit with butter. Let rest 10 minutes. Bake at 425 degrees until golden brown. Yield 6 dozen. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Flaky-Baking-Powder-Biscuits/677/ Country Style Creamed Corn http://www.travelks.com/media-room/articles/view/Country-Style-Creamed-Corn/676/ Fresh Frozen Country Creamed-Style Corn From the Summer 2008 KANSAS! magazine (Recipe courtesy of Brookville Hotel in Abilene.) 2-1/2 pound box frozen corn 1 teaspoon salt 3 teaspoons sugar 3/4 cup whipping cream or coffee cream 2 to 3 teaspoons cornstarch Cook corn in a small amount of water. Add salt, sugar and cream. Bring to boil and thicken with mixture of cornstarch and a little cream. Serves 20. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Country-Style-Creamed-Corn/676/ Cheese Roasted Potatoes http://www.travelks.com/media-room/articles/view/Cheese-Roasted-Potatoes/675/ Cheese Roasted Potatoes From the Summer 1996 issue article on the Windmill Inn in Chapman 1.75 pounds sliced new potatoes, unpeeled salt ground pepper vegetable seasonings 3/4 c. heavy cream 1/2 c. chicken broth 1 c. shredded Swiss cheese Slice potatoes and place in greased 9x9 baking dish. Sprinkle with seasonings. Mix cream with broth and pour over potaotes. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for another 30 minutes. Sprinkle with cheese and return to oven until cheese is melted. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Cheese-Roasted-Potatoes/675/ Campfire Asparagus http://www.travelks.com/media-room/articles/view/Campfire-Asparagus/674/ Campfire Asparagus "Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987) This is one of several recipes in this article. 1/4 c. butter 1 medium onion, chopped 2 lbs. fresh asparagus (cut in 2-inch pieces, separate and reserve tips) 2 Tbsp. water Fresh mushrooms 1 1/2 Tbsp. sesame seeds 1/2 tsp. salt Dash of Lemon Pepper Melt butter in frying pan. Saute onion until transparent. Add asparagus and stir fry for two minutes, reerving tips until later. Add water, cover and steam for one minute. Add asparagus tips and a handfull of mushrooms, sesame seeds, salt and lemon-pepper. Stir until all are well blended. Steam for another minute until mushrooms are heated through and all asparagus is bright green in color and still crisp. Do not overcook. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Campfire-Asparagus/674/ Buttered Green Beans http://www.travelks.com/media-room/articles/view/Buttered-Green-Beans/673/ BUTTERED GREEN BEANS (HARICOTS VERTS BEURRE) 2 lbs large (long) but tender green beans 3 tablespoons sweet butter Salt Large kettle boiling water Choose beans of uniform length from the 2 lbs. You may need to purchase a bit more than required if the beans are not of uniform length. Choose 15-18 beans (depending upon appetites) uniform beans per person. Tip and tail them. Then form into bundles and tie each bundle securely with kitchen string. In the meanwhile bring a large kettle of salted water to a rapid boil. Add the bundle3s and boil, uncovered, 8 minutes. Drain the bundles in a colander, then plunge them into cold water to stop the cooking. Remove them from the cold water and drain, then pat dry on a clean towel, and set aside until just before serving time. Before serving, heat the butter over medium heat in a pan large enough to turn the bundles easily. When the butter is melted, add the bundles and turn them once to heat them through thoroughly for 3-4 minutes. Place one bundle on each individual dinner plate, clip the string and pull it off gently. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Buttered-Green-Beans/673/ Barbecued Green Beans http://www.travelks.com/media-room/articles/view/Barbecued-Green-Beans/672/ Featured in the Fall 2006 KANSAS! magazine Hays House Barbecued Green Beans (Recipe courtesy of Hays House 1857 Restaurant and Tavern in Council Grove.) 4 slices bacon, cut in half-inch pieces 1/4 cup chopped onion 1/2 cup catsup 1/4 cup brown sugar 1 Tablespoon Worcestershire sauce 2 14-oz. cans green beans In skillet cook bacon with onion. To skillet add catsup, brown sugar and Worcestershire sauce. Simmer for 2 minutes. Place beans in a 1-1/2 quart casserole dish. Pour bacon mixture over beans (do not stir). Bake at 350 degrees for 20 minutes. Makes 6 to 8 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Barbecued-Green-Beans/672/ Baked Swiss Cauliflower http://www.travelks.com/media-room/articles/view/Baked-Swiss-Cauliflower/671/ Baked Swiss Cauliflower 1 large head cauliflower, in flowerettes 2 cups shredded Swiss Cheese 2 egg yolks, beaten 1 cup cream or half and half ¼ teaspoon nutmeg ½ teaspoon salt 1/16 teaspoon cayenne pepper ½ cup garlic crouton crumbs, crushed ¼ cup butter, melted Steam cauliflowerettes until crisp-tender. Sprinkle with cheese. Combine beaten egg yolks, cream, nutmeg, salt and cayenne pepper and pour over caulifloweretts. Top with crushed garlic crouton crumbs. Drizzle melted butter over top. Bake 15 to 20 minutes at 350 degrees. Serves 6   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Baked-Swiss-Cauliflower/671/