(Originally featured in the winter issue of 1995 by "Sterling's Barn," this recipe has been lightly updated.)

1 1/2 lbs Fresh Mushrooms
2 Tbsp butter
4 oz. package cream cheese, softened
3 Tbsp.

Charcuterie boards are ideal for entertaining and the perfect way to showcase a selection of farmhouse cheeses. Choose cheeses with a variety of colors, textures, and flavors. Fresh curds will offer

This recipe was included in the Feast on History feature.

Ingredients

• 1 pound hamburger
• 1 egg
• 10 saltine crackers, crushed
• 2 teaspoons garlic seasoning salt (such as Lowry’s)
• ½ teaspoon

Featured in the spring 2013 "The Ultimate Tailgate" taste of Kansas.

INGREDIENTS

• 5 pounds of chicken party wings or small chicken legs
• 1 stick of butter
• 1 teaspoon of honey
• 1 teaspoon of

Featured in the 2014 winter issue of KANSAS!. Airport Steakhouse-Hutchinson

INGREDIENTS

• 1 jumbo yellow onion (sliced into ¼- inch slices)
• ½ pound flour
• 1 tablespoon seasoning salt
• ¼ gallon milk

(First Issue 1986-Easter "EGG"stravaganza article)

12 hard cooked eggs
2 Tbsp. soft butter
1 1/2 Tblsp. liquid smoke seasoning
2 teaspoons Worcestershire sauce
3/4 c.

2 pounds hot sausage (bulk)
3 cups baking mix
12 ounces cheddar cheese, grated

Mix sausage, baking mix and cheese. Roll into small balls. Bake on cookie sheet at 350 degrees for 15

1 gallon peeled tomatoes (canned)
1 tsp. Garlic powder
1 tsp. Salt
½ onion, chopped
Cilantro ½ bunch
1 cup jalapeno peppers (blended)

Mix together all

1 pkg (8 oz.) cream cheese
2 cups flour
Dash of Salt
1 Cup butter
1 can (4 ½ oz) deviled ham
2 eggs, beaten
½ cup milk
½ cup grated Cheddar Cheese
2 tablespoons mushrooms, finely

1 (15oz) can refried beans
1 (12oz) container sour cream
1 package dry taco seasoning
1 carton guacamole dip
1 (3oz) can chopped black olives
4 chopped green olives
½ can chopped