Thursday, April 19, 2012

Tantalizing Thursday-Kansas Fare

Welcome to Tantalizing Thursday on Chief 187™Chatter.

This week NASCAR journeys to Kansas Speedway for the STP 400. I’ve been excited for this stop if not for the racing at this 1.5 mile tri-oval, but for the connection to food I get to make on this post.

Kansas has a plethora of food and recipes to tap and I’m going to offer a small sampling here. I hope you enjoy my picks!

Kansas City Steak Soup
Recipe found at


• 1 pound round steak, chopped
• 1 cup margarine or butter
• 1 cup all-purpose flour
• 1/2 gallon water
• 1/4 tablespoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 stalk celery, diced
• 1 (16 ounce) package frozen mixed vegetables
• 16 ounces stewed tomatoes
• 12 cubes beef bouillon
• 2 tablespoons margarine or butter


1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
2. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
3. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

This recipe appears on as indicated above. All of the comments following the recipe do make tweaks including using more steak, fresh not frozen vegetables in greater quantity, more herbs, and beef stock not bouillon cubes and water. As a base recipe, though, everyone who commented insisted this recipe was a good rendition of the Plaza III Soup from the Kansas City restaurant of the same name.

We are moving from soup to barbeque sauce as Kansas (City) is known for some of the most sublime BBQ in the country.

Big Al's K.C. Bar-B-Q Sauce
Recipe found at


• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulfured molasses
• 4 teaspoons hickory-flavored liquid smoke
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper


1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

This recipe had glowing reviews and prompted one person to write that this was her “one and only BBQ sauce” from here on out. She gushed that the sauce is, “thick, sweet, spicy, and beautiful in color”!

As I’ve mentioned before, I enjoy and recommend coleslaw and cornbread with my BBQ!

Next I’m offering a recipe I found that is great for vegetarians but so delicious that all who love good food would enjoy!

Pasta with Fresh Tomatoes and Corn
Recipe found at


• 8 ounces pasta
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup whole corn kernels, cooked
• 4 tomatoes, chopped
• 1/2 cup chopped green onions
• 1 teaspoon dried basil
• salt to taste
• ground black pepper to taste
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons chopped fresh basil (optional)


1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

I am a huge pasta fanatic so this recipe utilizing summer’s freshest ingredients truly spoke to me! Adding a tossed salad and a baguette makes this an easy, wonderful, tasty, and satisfyingly healthy meal.

And now for dessert! This was a no-brainer for me after scouring recipes. With the first ingredient being Oreo cookies (a proud NASCAR sponsor and America’s favorite cookie), I included it immediately! Enjoy!

Kansas Dirt Cake
Recipe found at


1 (16 ounce) package Oreo cookies
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups milk
1 (8 ounce) package cream cheese
1 cup powdered sugar
1/2 cup butter or 1/2 cup margarine
1 (8 ounce) container Cool Whip , thawed


1 Crush oreo cookies in a blender or food processor.
2 Put half of the crushed cookies on the bottom of a 9x13 inch pan.
3 Mix together the pudding and milk.
4 Chill until set.
5 In a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth.
6 Fold in prepared pudding and Cool Whip.
7 Spread mixture over cookie crumbs.
8 Top with remaining cookie crumbs.
9 Freeze at least 8 hours before serving.

There are so many more recipes from America’s Heartland. When NASCAR revisits Kansas in October, I’ll post more recipes from Kansas on Tantalizing Thursday then, too! In the meantime, I hope you will add these recipes to your repertoire!

Please join me tomorrow for the week ending and always popular Friday Music Blog on Chief 187™Chatter!

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