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Showing: Big Al's K.C. Bar-B-Q Sauce - Quail With Rice

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

Submitted by: Alan Arthur

This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.

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Brookville Hotel Cream-Style Corn

Submitted by: RLSTANFIELD

Home Town: Natchitoches, Louisiana, USA

Living In: Manhattan, Kansas, USA

This is just one of the many items available at the Famous Brookville Hotel in Abilene Kansas. Formerly located in Brookville Kansas.

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Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!

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Cheesy Corn

Submitted by: JenFen

Home Town: Salem, Missouri, USA

Living In: Columbia, Missouri, USA

Creamed and whole kernel corn is baked with bacon, butter and processed cheese.

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Corn and Tomatillo Salsa

Submitted by: dramstad

Serve this exciting summer favorite cool with tortilla chips.

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Cracked Wheat Bread I

Submitted by: Sue Litster

This bread has just enough whole wheat to make it hearty and wholesome.

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Dad's Steak Rub

Submitted by: CATHERINEFLORENCE

The secret ingredient to Dad's super-delicious steaks is maple syrup.

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French Cookies (Belgi Galettes)

Submitted by: KSCREW

Pressed in a galette iron and cooked on the stove, these delicious brown sugar cookies are a Christmas tradition in southeast Kansas.

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Fried Chicken

Submitted by: Shirley

The basic, tried and true formula for fried chicken: flour, salt and pepper in vegetable oil.

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Galuskies

Submitted by: paper_boy21

Prepare a savory filling of ground beef, pork sausage, cooked rice, and sauerkraut to make Galuskies or cabbage rolls, a favorite dish in central Kansas where the German-Russian heritage runs deep.

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Kansas City Ice Water

Submitted by: radiant-iguana

Citrus flavors are blended with gin and vodka. A very refreshing drink for hot summer days. Be careful, though - it is easy to have too many of these.

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Kansas City Steak Soup

Submitted by: CHEFSHAR

Sometimes you just need steak soup and this recipe yields a gallon of it. Really, a whole gallon. This is a roux-based soup made with round steak, tomatoes, carrots, and other vegetables. Freezes beautifully.

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Kansas Tomato Sandwich

Submitted by: Leona Denesha

The simplest tomato sandwich ever created. You only need bread, a large tomato, cheese, tall glass of Sun Tea, and a nice comfortable chair to relax in. The classic gardener's relaxing meal.

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Mom's Old Fashioned Fried Chicken

Submitted by: Denise

Standard fried chicken simmers in sherry for a uniquely delightful taste.

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Oatmeal Cherry Walnut Cookies

Submitted by: Chef Doogie

Old-fashioned caramelized sugar oatmeal cookies like my Grandma in Abilene, Kansas used to make, updated with Dried Tart Cherries and crunchy walnuts. Yumm!

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Pasta with Fresh Tomatoes and Corn

Submitted by: simmig

Taste a late summer harvest in a colorful pasta sauce that needs no cooking. Simply stir cooked corn, chopped tomatoes and sliced green onions into a dressing of olive oil, red wine vinegar and basil. Toss with hot pasta and sprinkle with Parmesan.

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Pecan Peach Cobbler

Submitted by: Phyllis Schmalz

The nutmeg comes through in this effortless version of peach cobbler that relies on convenient canned pie filling and refrigerated biscuits. 'It is very good served warm,' recommends Phyllis Schmalz of Kansas City, Kansas.

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Pepperoni Hopple-Popple

Submitted by: Jaycee Gfeller

'My grandma and I created this kids' version of a German breakfast dish,' relates Jaycee Gfeller of Russell, Kansas. 'Serve it with toast or English muffins.'

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Purple Plum Pie

Submitted by: Michelle Beran

I can never resist a tart, tempting slice of this beautiful pie. It's a down-home dessert that makes any meal special. This pie is a terrific way to put bountiful summer plums to use. --Michelle Beran, Claflin, Kansas

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Quail With Rice

Submitted by: Lenora Picolet

I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. --Lenora Picolet, Dwight, Kansas

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