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Kansas Cookbook Author:  GWP ISBN:  978-1-885590-31-2 Pub Date:  7/27/2000 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
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 Stroganoff, 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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