October 18, 2010

A Quick Stopover in Kansas

We're heading back south for a day in Kansas and then tomorrow's itinerary is Missouri and then a week devoted to the Great State of Oklahoma. SO, you know what that means, if you're in Oklahoma and you're reading this or you have family in Oklahoma, leave a comment. I hope you're finding recipes of particular states and their accompanying stories to be of value or at least a bit interesting. Again, thanks for stopping by. In a fast paced world where EVERYONE wants our attention, I appreciate your time!

And again, see yesterday's post for more details, but leaving a NOODLE recipe in comments will get you ever closer for a chance to WIN a BRAND-NEW FREE CD from award-winning kid rocker Jim Cosgrove!
A sunflower (Kansas state flower) from my Missouri garden.
So here are two recipes for sides courtesy of Bill James and Susan McCarthy. Bill does amazing stuff with baseball statistics and consults the Red Sox. I quoted him about his love of cinnamon rolls that many fellow Midwesterners share. But Bill detests chicken fried steak. Bill says: "I loathe chicken fried steak, which I regard as an effort to disguise the cheapest cuts of meat with lard and flour."

The first side is a potato recipe Susan has made for Bill for 30 years. In addition to the potatoes, it has both green beans and carrots. I'll post a picture after I have a chance to make it. My newly organized pantry wasn't smelling too good this morning. My youngest with the sensitive nose nearly gagged and I realized a fairly new bag of red potatoes was spoiling and emitting a putrid odor. I've been lighting quite a few candles today. So once I get new FRESH Idaho potatoes I'm making ....

Susan McCarthy's and Bill James' 
Herbed Garden Vegetable Salad
(recipe from Susan's mother)
½ cup salad oil
1/3 cup cider vinegar
1 Tablespoon parsley flakes
2 teaspoons salt
1½ teaspoon basil leaves, crushed
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
In a small covered jar, combine oil, vinegar, parsley flakes, salt, basil, onion and garlic
powders and ground black pepper; shake well.

In a large bowl combine the following:
6 cups warm, peeled and sliced, cooked potatoes
3 cups warm, cut green beans
2 cups warm, sliced cooked carrots
Freeze-dried chives
Toss the vegetables gently and pour in enough dressing to coat vegetables thoroughly.
Cover; chill several hours tossing occasionally.

Reunion Scalloped Potatoes
(Susan got this recipe from “ The Free Spirit,” July 20, 1989, published in Oskaloosa, Kan. Thelma Farris is credited with this recipe.)
5 lbs potatoes, boiled in jackets, peeled and sliced
1 small can pimentoes, finely cut
¼ pound butter
1 Tablespoon flour
1 teaspoon salt
1 can cream of mushroom soup (10 ½ oz size)
1 cup milk
1 lb. cheese, shredded
Arrange potatoes in buttered baking pan. Combine ingredients in small pan. Stir over low heat
until blended and cheese is melted. Pour over potatoes. Bake in 300 degree oven for 1 and a half hours.

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