Articles

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

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

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

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

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

Bernard's Country Cabbage (From Fall 2001 issue) 2 heads cabbage 1 Tblsp. chicken base 1 red pepper 1 green pepper 1/2 yellow onion 2 Tblsp. sugar 1 c. chopped fresh ham 2 c. water

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

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

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)