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State Cookbooks


 
KANSAS COOKBOOK

Author:  GWP

ISBN:  978-1-885590-31-2

Pub Date:  7/27/1900

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Over 125 luscious recipes capture the rich cultural and historical charm of Kansas. Traditional and contemporary recipes include favorites such as Pumpkin Dumplins with Apple Chutney, Sunflower Salad, Kansas Beef Strogonoff, Corn Fritters and Yellow Brick Road Cake. Entertaining Kansas trivia and facts.
 
SAMPLE RECIPE
Pepperloin Steak with Mustard Sauce
In the late 1800s, the Kansas City area was a thriving stockyard center. This beef recipe was created in the kitchen of one of the hotels of that era.
- Nancy Darish, Overland Park

4 lbs. BEEF TENDERLOIN
KOSHER SALT
Coarsely ground PEPPER
2 med. ONIONS, sliced
1 BAY LEAF
1 clove GARLIC, crushed
1/2 cup VEGETABLE OIL

Combine salt and pepper; coat entire tenderloin by rubbing on mixture. Place in a glass baking dish with sliced onions, bay leaf and garlic; cover with oil. Marinate in refrigerator for 2-3 days turning beef 1 or 2 times. Drain beef and sear on charcoal grill. Cook approximately 25 minutes; slice into medallions. Serve with Mustard Sauce.

Serves 8-10.

Mustard Sauce:
1 Tbsp. BUTTER
3 Tbsp. chopped ONION
2 GREEN ONIONS, chopped
1/2 clove GARLIC, crushed
2 oz. WHITE WINE
1 BAY LEAF
1 WHOLE CLOVE
10-12 sprigs fresh PARSLEY
1 Tbsp. BROWN SUGAR
1 cup CIDER VINEGAR
3 Tbsp. DRY MUSTARD
1/2 cup MUSTARD
Pinch of THYME
Pinch of OREGANO
4 cups BROWN GRAVY
Dash of TABASCO®

In a skillet, melt butter then add onions and sauté until translucent. Add garlic, wine, bay leaf, clove, parsley, brown sugar, vinegar, and mustards. Mix well and then add thyme and oregano. Stir in gravy and cook slowly for 30 minutes. Strain sauce and stir in Tabasco. Continue cooking over low heat for 25 minutes.
 

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