Thursday, October 18, 2012

Tantalizing Thursday-Kansas Revisted

Welcome to Tantalizing Thursday on Chief 187™Chatter.

The NASCAR Sprint Cup Chase Race No. 6 will be held at the Kansas Speedway for the Hollywood Casino 400.

This is the second visit to Kansas of the season. Kansas is known for many kinds of delicious foods, but barbeque and the sides that accompany are among the most famous.

For a superb side dish, try this hearty and flavorful one.

Kansas Baked Beans
Recipe found on
"Sweet-and-spicy, 3-bean, baked beans. Substitute cayenne pepper for all or some of the chili powder if you like it spicier." – CPENDERS

Original recipe makes 8 servings

1/2 pound bacon, diced
1/2 pound ground beef
1 onion, diced

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup barbeque sauce
2 tablespoons prepared yellow mustard
2 tablespoons molasses
2 teaspoons chili powder
1/2 teaspoon ground black pepper

1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can butter beans, rinsed and drained
2 (16 ounce) cans pork and beans


Preheat an oven to 350 degrees F (175 degrees C).
Heat a skillet over medium heat. Cook the bacon, ground beef, and onion in the skillet until the bacon and ground beef are completely browned, 7 to 10 minutes. Drain any excess fat, and transfer to a casserole dish.
Stir the white sugar, brown sugar, ketchup, barbeque sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over the bacon mixture. Add the kidney beans, butter beans, and pork and beans; mix thoroughly.
Bake in the preheated oven until the liquid thickens, about 1 hour.

To soak up the great flavors from the baked beans or any other meal that requires “sopping up”, try this ‘utensil’.

Cracked Wheat Bread I
Recipe found on
"This is a nice light loaf." - Sue Litster

Original recipe makes 1 -1.5 pound loaf

1 1/4 cups water
2 tablespoons margarine, softened
2 tablespoons dry milk powder
2 tablespoons brown sugar
1 1/4 teaspoons salt
3 cups bread flour
1/3 cup whole wheat flour
1/4 cup cracked wheat
1 1/4 teaspoons active dry yeast


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.

Kansas offers more than just barbecue. There is a German segment in the state that prepares dishes reminiscent of its heritage. Here is an example.

Recipe found on
"A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas." - paper_boy21

Original recipe makes 40 servings

3 heads cabbage, cored
1 cup apple cider vinegar
3 cups water
1 1/2 cups long grain rice
5 pounds ground beef
1 (16 ounce) package bulk pork sausage
1/4 cup diced onion
4 teaspoons salt
1 1/2 teaspoons garlic salt
1 teaspoon fresh-ground black pepper
1 (16 ounce) jar sauerkraut, drained and pureed


Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.

Finally, something sweet needs to end the meal. Who couldn’t use a new cookie recipe?

Oatmeal Cherry Walnut Cookies
Recipe found on
"Old-fashioned caramelized sugar oatmeal cookies like my Grandma in Abilene, Kansas used to make, updated with Dried Tart Cherries and crunchy walnuts. Yumm!" - Chef Doogie


Original recipe makes 3 -4 dozenChange Servings
3/4 cup white sugar
3/4 cup packed brown sugar
3/4 cup butter flavored shortening
2 eggs
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose flour
3 cups quick cooking oats
1 cup chopped walnuts
1 cup dried cherries


Preheat oven to 350 degrees F (175 degrees C).
In a mixer bowl, combine the white sugar, brown sugar and shortening. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined.
Mix in the milk, baking soda, baking powder, salt, cinnamon and vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly.
Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling racks. Let cookies cool to room temperature than place in airtight containers for storage.

Hopefully these recipes will see you through the Kansas Chase Race weekend and beyond.

Please join me tomorrow for the week ending, interactive, and popular Friday Music Blog on Chief 187™Chatter.

1 comment:

  1. Never heard of Galuskies before! And I can't get past the oh so sweet baked beans having grown up on Heinz' regular baked beans (a British favorite only now appearing on supermarket shelves in the USA).