Articles

Category - Main Dishes

Pan-fried Butternut Squash Tacos Prep Cut large butternut squash in half lengthwise. De-seed, brush with oil and sprinkle with salt and pepper. Bake cut side down in 375-degree oven until soft and

Pan-seared Crappie with Mushrooms & Asparagus 6 crappie 4 tablespoons olive oil 2 shallots, diced 2 cloves garlic, minced Salt (anything without iodine) Pepper (green, white or black) 1/2 cup butter 20

Butter Chicken & Gravy Chicken 6 skinless boneless chicken breasts cut into 1-inch pieces 2 cups plain yogurt 2 teaspoons salt 3 teaspoons ginger paste* 3 teaspoons garlic paste* 3 teaspoons tandoori masala

Grilled Pork Steaks with Sweet Zucchini Relish Courtesy of Schenker Family Farms From the Fall 2013 issue of KANSAS! 2 Schenker Farms Pastured Pork Steaks 1 packet Chef Mark's Sea Salt & Cracked Black

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.

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

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

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

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

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