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Piropos, Parkville

Ingredients:

• Empanada Dough:
• 3 ½ cups all-purpose flour
• 1 tablespoon salt
• 3/8 cup vegetable shortening
• water (as needed)
  
  
• Beef filling:
• 2 tablespoons oil
• 2 large yellow onions, chopped
• ¼ pound green onion, sliced

• ½ cup raisins
• 5 green olives, pitted and chopped
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tablespoon aji molido or mild red pepper flakes (available in specialty food stores)
• 1 pound ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

For the dough, in a large bowl mix the flour and salt. Make a hole in center of mixture and add shortening and water gradually. Work the dough until it doesn’t stick to your fingers and the dough is soft. Let sit for one hour. Using a rolling pin, roll out the dough on a lightly floured surface and fold in half. Roll again to 1/8 inch thickness. Cut into 5 inch circles.

For the filling, in a skillet heat oil over medium heat and sauté onions until transparent. Add raisins, olives, oregano, cumin and aji molido. Add ground beef and cook over low heat about 10 minutes until beef is thoroughly browned. Drain off the excess fat. Add salt and pepper.

To assemble empanadas, place ¼ to ½ cup of filling on each circle of dough. Fold over, being careful not to stretch the dough. Crimp edges. Deep fat fry at 350 degrees just until golden brown.

Serves:10

Webster Groves

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Morton’s, The Steakhouse, Kansas City

Ingredients:

• Apricot Chutney:
• ½ cup apricot marmalade
• ¼ cup horseradish, strained
• 2 teaspoons freshly cracked black pepper
  
  
• Scallops:
• 12 slices bacon

• 12 slices bacon
• 12 large sea scallops (1 to 1 ½ ounces each)
• 2 tablespoons melted butter
• 8 large leaves spinach, washed and stems removed
• 2 lemons, halved

Instructions:

In a small bowl smooth marmalade with whisk. Add horseradish and pepper. Blend Thoroughly and refrigerate until thoroughly chilled.

Place bacon on a wire rack in a 350-degree oven. Cook until half done, approximately 14 minutes. Remove from oven and wrap each scallop with a bacon strip. Slide scallops onto bamboo skewers, 3 scallops per skewer, leaving a 1-inch gap between each scallop. Place skewers in a buttered pie tin. Brush scallops lightly with melted butter. Place under broiler for 8 minutes, turning once. To serve, place 2 spinach leaves in center of each plate. Top one with 2 tablespoons of apricot chutney and a lemon half. Place 3 scallops on top of the other spinach leaf.

Serves: 4

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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City Tavern, Kansas City

Ingredients:

• Crust:
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ½ cup shortening
• ¼ cup cold water
  
  
• Filling:

• 1 tablespoon butter
• 4 tablespoons finely chopped fresh garlic, divided
• ½ pound chanterelle mushrooms, cleaned and trimmed (can substitute porcini or shiitake mushrooms)
• 1 pound chevre (goat cheese)
• 2 tablespoons finely chopped fresh thyme
• salt and freshly ground black pepper to taste

Instructions:

Preheat oven to 350-degrees. For the crust, in a small bowl combine flour, salt and pepper. Add shortening. Cut shortening into flour mixture until pea-sized balls form. Add water slowly, until all flour is moistened. Form dough into a ball. On a lightly floured surface, roll dough into a 12-inch circle, transfer to a 9-inch pie plate. Trim to about ½ inch beyond edge. Fold extra pastry under and crimp. Set aside.

For the filling, in a skillet melt the butter over medium heat. Add 2 tablespoons garlic and cook for about 2 minutes, just until soft. Stir in mushrooms, then sauté until slightly tender, 3 to 5 minutes. Remove from heat and cool to room temperature. In a small bowl combine cheese with thyme, salt and pepper.

To assemble, spoon mushroom mixture evenly over crust. Using a spatula, distribute cheese mixture evenly over mushrooms. Sprinkle remaining garlic over top. Bake for 10 to 12 minutes, until warmed through. Let sit for at least 10 minutes before serving.

Serves: 8

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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La Bodega, Kansas City

Ingredients:

• Crepes:
• 2 eggs
• 1 pint half & half
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons vegetable oil
  
  
• Crespelle Mix:

• 1 tablespoon olive oil
• 2 bunches green onions, diced
• 1 (8 ounce) package cream cheese
• 8 ounces feta cheese
• ¼ cup fresh basil, chopped
• 18 roma tomatoes, seeded and cut into ½ inch pieces
• salt and pepper to taste

Instructions:

For the crepes, in a mixing bowl combine eggs and half & half. Add the flour, salt and oil. Mix until well combined.

Heat an 8-inch skillet over medium high heat until skillet is hot. Pour ¼ cup of the batter into the skillet. Tilt the pan and swirl quickly until the batter covers the bottom.

Cook the crepe for 1 to 2 minutes or until its golden brown. Loosen the edge of the crepe, turn and brown the other side lightly.

Transfer the crepe to a plate.

Make crepes with remaining batter until you have 7 or 8 crepes. Stack crepes in between sheets of waxed paper.

For the crespelle mix, in a small skillet heat olive oil over medium heat and sauté green onions for 2 to3 minutes.

In a medium bowl combine cream cheese and feta cheese. Add green onions, basil, tomatoes and salt and pepper to taste. Mix well.

Preheat oven to 350-degrees.

To assemble crespelle, in the 8-inch skillet place three of the crepes so that they overlap in the center and hang over the outer edge.

Spoon about 1 ½ cups of the crespelle mix into the center and level it out, packing down lightly.

Lay one crepe over the mix and pack down lightly.

Repeat layers of mix and crepes, packing down lightly between layers, until mix is gone; ending with a crepe.

Fold the three overhanging edges of the crepes toward the center to hold crespelle together.

Turn upside down onto a cutting board and cut into six to eight wedges.

Place the wedges on a cookie sheet and bake for 10 to 15 minutes or until filling is hot and edges are crisp but pieces are soft to the touch.

Serves: 6-8

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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KC Masterpiece Barbecue & Grill, Kansas City

Ingredients:

• 4 tablespoons butter
• ½ cup chopped onions
• 6 tablespoons all-purpose flour
• 1 cup milk
• ½ teaspoon chicken soup base
• 1/8 teaspoon white pepper

• 1 teaspoon seasoned salt
• ¼ cup picante sauce
• 1 (14 ½ ounce) can diced tomatoes, drained
• 1 (10-ounce) box frozen chopped spinach, thawed and drained
• 2 tablespoons sherry

Instructions:

In a saucepan melt butter over medium heat and sauté onions until transparent.

In a container with a tight fitting lid thoroughly mix the flour and milk and add the onion mixture. Stir constantly until thickened and remove from heat.

In a separate container mix soup base, white pepper, seasoned salt and picante sauce until dissolved.

Add to the onion and flour mixture; mix thoroughly warm.

Transfer mixture to a blender. Add cream cheese, tomatoes, spinach and sherry. Blend until smooth.

Refrigerate until ready to serve, then place dip in an ovenproof dish. Bake at 350 degrees for 30 minutes. Serve hot.

Serves: 5 cups

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Lidia’s, Kansas City

Ingredients:

• 2 medium-large baking potatoes
• 2 tablespoons olive oil
• 1 cup sliced onions

• ¾ pound montasio cheese, rind removed, shredded
• salt and pepper to taste

Instructions:

In a saucepan with enough water to cover boil the potatoes in their skins for 25 to 30 minutes, keeping them on the firm side.

Remove from heat and drain off water.

When potatoes are cool enough to handle, but still warm, peel and slice them ¼ inch thick.

In a skillet heat the olive oil and sauté the onions until wilted. Add potatoes and cook until golden. Add salt and pepper to taste.

In a 6-inch skillet over medium heat sprinkle ¼ of the cheese evenly to cover the pan, top with half of the potato mixture and spread evenly.

Sprinkle another ¼ of the cheese to cover the potato mixture. Let the cheese at the bottom form a crust (approximately 8 to 10 minutes), flip over with the spatula and let the other side become crisp.

Remove the frico from the skillet and repeat process to make a second frico.

Cut fricos in quarters to serve.

Serves:4

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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The Vintage Restaurant at Stone Hill Winery, Hermann

Ingredients:

• 1-3/4 cups all-purpose flour, divided
• 1-1/2 t. active dry yeast
• 2 T. sugar
• 1/2 t. salt
• 3 T. butter or margarine, just melted
• 1 egg, lightly beaten
• 1/2 cup warm water

• 1 large mild, sweet onion (such as Vidalia), peeled, halved and thinly sliced
• 1-1/2 t. butter or margarine
• 1/2 cup sour cream
• Dash of white pepper
• Dash of salt
• Caraway seeds

Instructions:

Dough:
Ingredients -
1-3/4 cups all-purpose flour, divided
1-1/2 t. active dry yeast
2 T. sugar
1/2 t. salt
3 T. butter or margarine, just melted
1 egg, lightly beaten
1/2 cup warm water

Combine 1 cup flour, yeast, sugar and salt in mixer bowl. Using dough hook, mix for 2 minutes. In separate bowl, whisk butter or margarine into egg. Turn mixer speed to medium, and slowly pour egg mixture into flour mixture. Add warm water and continue mixing for 2 minutes. Stop mixer and scrape sides of bowl. Resume mixing, and slowly add 3/4 cup flour. Turn mixer to high and knead dough for 2-3 minutes. Turn dough onto floured board and knead for several minutes until smooth. (Dough will remain somewhat sticky.) Place dough in lightly oiled bowl. Cover with plastic wrap and set in warm place to rise until doubled.



Filling:
Ingredients -
1 large mild, sweet onion (such as Vidalia), peeled, halved and thinly sliced
1-1/2 t. butter or margarine
1 egg
1/2 cup sour cream
Dash of white pepper
Dash of salt
Caraway seeds

Caramelize onions (sauté until golden brown) in melted butter or margarine over medium heat. Allow onions to cool completely. Whisk together egg, sour cream, white pepper and salt. Mix completely with cooled onions.



Assembly:
Preheat oven to 375°F. After dough has doubled in bulk, punch down. For each tart, pull and pinch off a portion of dough roughly the size of a large lemon. Press and stretch dough portion with fingertips to form an 8”-round, leaving a rim to hold the filling. Place dough round onto baking sheet lightly sprayed with oil. Using a slotted spoon, top dough round with onion filling, distributing to within 1/2” of edge of dough. Repeat until all dough rounds have been made and filled. Lightly sprinkle caraway seeds over tarts. Bake on middle rack of oven for 8-10 minutes, or until golden. Serve immediately. Makes 6 tarts.

Tip: Can be cooled on wire rack, then individually wrapped and frozen for later use. To defrost, microwave for 45 seconds, then bake in 375°F. oven for 10 minutes.

Marthasville

Chosen for its resemblance to Germany's Rhine Valley, Hermann, Missouri, was founded in 1836 by the German Settlement Society of Philadelphia, whose members set about creating a city where German culture, heritage and traditions could flourish in the new world. As a result of their vision and determination, Hermann has maintained its culture and historical buildings.

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Ingredients:

• 2 egg whites
• 1 cup sugar

• 1 stick margarine
• 5 cups pecans

Instructions:

Preheat oven to 325º F. Place one stick of margarine on a lipped cookie sheet and put in oven to melt. Remove from the oven when the margarine has just melted, to prevent burning.

Beat two egg whites until frothy. Slowly add one cup of sugar into egg whites and beat until stiff. Stir in 5 cups of pecans into the egg meringue until coated. Spread the mixture across the melted margarine in the cookie sheet in one layer. Bake 15 minutes, then turn with pancake flipper. Do not stir, but try to turn in sections to keep meringue on pecans. Brown on opposite side, then set to cool.

California

Blackwater is a small town with a big heart. Just a short distance off of I-70 between Kansas City and Columbia, Blackwater is a place that has much to offer a tourist wanting to get away from city life. Step off the beaten path and into a place filled with friendly folks and interesting sites. With its fabulously renovated downtown area, head into one of the many antique shops or over to the farmers market, step inside the old jail or dine at the Iron Horse Restaurant. Blackwater is the perfect place to relax during an afternoon trip or a weekend getaway.

Bonnie Rapp

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Ingredients:

• 3/4 Lb Sausage
• 1 Doz Eggs
• 1 Can Mushrooms

• 1 Medium Onion, chopped
• 1 Bell Pepper, chopped
• 8 Oz American Cheese

Instructions:

Brown sausage in electric skillet. Add onion
And pepper, cook until soft. Add mushrooms and cook for 3 to 5 minutes.

Place in bowl, lined with paper towels, to drain. Wipe out skillet.

Whip eggs with wisk and pour into skillet set on medium.

Stir in sausage mixture.

When eggs are almost done, stir in diced
cheese.

Serve when eggs are done and cheese has melted. Salt and pepper to taste.

Serves 6

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Ingredients:

• 1/2 Cup bacon drippings
• 2 Cups breaded okra
• 1/2 Cup yellow squash
• 1 Cup corn

• 1/2 Cup bell pepper (diced)
• 1/2 Cup onion (diced)
• Salt and pepper to taste

Instructions:

Preheat a large skillet to very hot.

Add bacon drippings, onions and bell pepper. Saute until soft.

Add remaining ingredients and cook to desired doneness.

* To add chicken: Stir-fry chicken breast tenders until done and add to the succotash mixture.

Description: Hearty, homecooked meals are part of the experience at Silver Dollar City, an 1880s-style theme park near Branson, Missouri, featuring five world-class festivals, 100 resident craftsmen who demonstrate America's heritage crafts, a working homestead, rides, music and entertainment, all in a park-like setting. From traditional Ozark favorites cooked in huge outdoor skillets to festival specialties and tastes from around the world, the tastes of each season are served up in the park's 12 restaurants and a dozen more outdoor food areas. Rides range from roller coasters such as the new super-launch roller coaster PowderKeg to the Silver Dollar Steam Train. Silver Dollar City is open March 17 through December 30. For information, schedules and tickets, contact 1-800-831-4FUN or www.silverdollarcity.com.

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Warrensburg Heritage Cookbook, Warrensburg

Ingredients:

• 1 pound ground beef
• ¼ cup dry bread crumbs
• 1 small onion, chopped
• 1 teaspoon salt

• 1 egg
• 1 cup chili sauce
• 2/3 cup or 10 ounce jar of grape jelly

Instructions:

Combine ground beef, bread crumbs, onion, salt and egg.

Shape into 1-inch balls.

In a saucepan or skillet, combine meatballs with remaining ingredients; simmer for 20 minutes.

If necessary, skim off excess fat.

Serve warm in chafing dish or electic skillet.

*To make glazed wieners, substitute 1 pound wieners cut up instead of meatballs.

Serves: 16-24 meatballs

Date of Recipe: 1945

Chesterfield

The town of Warrensburg is perhaps best known as the site of the famous “Old Drum” speech made by Senator George Graham Vest in 1869. Old Drum was the beloved dog of a Warrensburg citizen, and Senator Vest famously eulogized the pet by saying that “man’s best friend is his dog.” A monument to Old Drum now stands on the lawn of the Warrensburg courthouse.

This recipe was provided by the Johnson County Historical Society in honor of the Warrensburg sesquicentennial.

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Ingredients:

• ½ cup butter softened
• 1 cup sugar
• 2 eggs
• 1 ½ cup flour
• 1 teaspoon salt

• 1 cup mashed over-ripe bananas (usually three)
• ½ cup sour cream
• 1 teaspoon vanilla
• ¾ cup chopped walnuts

Instructions:

Cream butter, sugar and eggs.

Combine dry ingredients. Blend until well mixed.

Add mashed bananas, sour cream, vanilla and nuts.

Pour into greased loaf pan.

Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.

Painted Lady Guest Cottage

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Warrensburg Heritage Cookbook, Warrensburg

Ingredients:

• 1 can diced green chilies
• ¾ cup chopped white onion
• 1 ounce diced jalapeno peppers
• ¼ cup olive oil
• 3 cups diced tomato
• 1 small package chopped frozen spinach

• 2 cups half and half
• 1-1/4 lb. Mixed cheese (shredded cheddar and Monterrey Jack)
• 1 pound cream cheese, softened
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions:

Pour olive oil into skillet and heat.

Then add onion, sauté until soft.

Then sauté chilies, jalapenos, cook over medium heat, stirring frequently and then add tomatoes and cook for 1 minute.

In electric mixer, add cream cheese, vinegar and mix slowly.

Add half & half, spinach which has been squeezed dried, salt, pepper. Add mix cheese and mix thoroughly.

Add tomato mixture, stir. Bake in glass dish at 350 degrees for 15-20 minutes until hot and bubbly.

Serve with tortilla chips.

Serves: 8-10

Date of Recipe: 1980

Chesterfield

The town of Warrensburg is perhaps best known as the site of the famous “Old Drum” speech made by Senator George Graham Vest in 1869. Old Drum was the beloved dog of a Warrensburg citizen, and Senator Vest famously eulogized the pet by saying that “man’s best friend is his dog.” A monument to Old Drum now stands on the lawn of the Warrensburg courthouse.

This recipe was provided by the Johnson County Historical Society in honor of the Warrensburg sesquicentennial.