Main Dishes

Pan-fried Butternut Squash Tacos

Pan-fried Butternut Squash Tacos, featured in the winter 2015 "Season's Eatings" taste of Kansas. more

Pan-seared Crappie with Mushrooms & Asparagus

Pan-seared Crappie with mushrooms and asparagus was featured in KANSAS!'s fall 2014 "Taste of Kansas: From Wild Boar to Squirrel Stew"  more

Butter Chicken & Gravy

Butter Chicken & Gravy was featured in KANSAS! spring 2013 "Taste of Kansas: The Ultimate Tailgate" more

Grilled Pork Steaks with Sweet Zucchini Relish

Grilled Pork Steaks with Sweet Zucchini RelishCourtesy of Schenker Family FarmsFrom the Fall 2013 issue of KANSAS!  more

Wild Mushroom & Spinach Strudel

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


Verenika 1887 Olde Town Kitchen in Hillsboro more

Tip Tops

Tip Tops NuWay Café, Wichita KANSAS! Fall 2000 issue more

Tailgator's Sandwich

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

Super Burger "Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987) more

Stuffed Chicken

STUFFED CHICKEN BREAST Piccadilly Market, 7228 E. Central, Wichita more

Spaghetti Pie

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

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

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

Southwest Chicken Featured in the Spring 2008 KANSAS! magazine (Recipe courtesy of The Teller Room in Oberlin) more

Smoky Hill Bison Meatloaf

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

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. more

Quiche Lorraine

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

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

PORTABELLA MUSHROOMS WITH PHEASANT Ravenwood Lodge Sporting Clays & Hunting Resort, 10147 S.W. 61st St., Topeka more

Piccadilly Stuffed Chicken Breast

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

MARYLAND FRIED CHICKEN New Theatre Restaurant, 9229 Foster, Overland Park more

Herb Steak

Herb Steak KANSAS! 3rd issue 1991 more

Ham Rolls

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) more

Ground Turkey Loaf

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

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