Cheese Roasted Potatoes

This recipe was featured in the Summer 1996 issue article on the Windmill Inn in Chapman. Originally owned by Deb and Tim Sanders, the Windmill Inn has since closed. The bed & breakfast, in a…

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Campfire Asparagus

This recipe was originally featured in the "Some Like It Hot" article by June McMaster in the summer issue of 1987. McMaster worked for the Kansas Department of Agriculture, in this article she…

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Jambalaya

Craving gumbo, red beans and rice, and other succulent flavors of Louisiana? Kansas may be a long way from the bayous, but we can still find flavorful Cajun and Creole cuisine. This recipe was…

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Carper's Baked Beans

This recipe was included in the Feast on History feature. Ingredients • 1 pound hamburger • 1 green pepper, diced • 2 28-ounce cans of prepared baked beans (such as Bush’s) • 1 bottle of Carper’s…

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Hildebrand Mac & Cheese

Melissa Reed at Hildebrand Dairy describes this as her go-to mac and cheese recipe, one her family eats year-round. She always makes it with whole milk and often uses a variety of cheeses in order to…

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Smashed Root Vegetables

Smashed Root Vegetables Ingredients 2 russet potatoes, peeled and diced into ½-inch cubes 2 sweet potatoes, peeled and diced into ½-inch cubes 1 medium to large beet, peeled and diced into ½-inch cubes 1…

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Super Simple Sauteed Morels

Super Simple Sauteed Morels Morel mushrooms Olive Oil Sea salt Truffle 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…

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