Photography by Aaron Patton

This assemble-and-forget recipe (featured in "A Reimagined Roast Straight from the Ranch"), an Eck family favorite, goes in the slow cooker early in the morning and is

This recipe, from Joshua Martin, was featured as part of Taste of Kansas: The Campfire featured in the spring 2012 issue.

INGREDIENTS

10 fresh, pork bratwurst
2 yellow onion, cut into strips
2

Craving gumbo, red beans and rice, and other succulent flavors of Louisiana?

Kansas may be a long way from the bayous, but we can still find flavorful Cajun and Creole cuisine. This recipe was

Recipe from Smoky Hill Bison Co., 2660 E. Hobbs, Assaria

Ingredients

½ cup chopped onion
1 Tbs. chopped fresh parsley
1 Tbs. butter or margarine
2 tsp. Salt
2 eggs, beaten
½ tsp. Dried savory or

Photography by Nick Krug

Ingredients

• 4-pound boneless pork loin roast

• 2 tablespoons brown sugar, packed

• 1 tablespoon soy flour blend (soy flour blend is a ratio of 7 cups all-purpose flour

Editor's Note: “This recipe will feed approximately 40 people,” Dawn says. “[It’s] a delicious, hearty stew that will have cowboys lined up at the chuckwagon two days ahead of time.” The recipe can

Despite its name, this variation of a classic recipe contains no bourbon; it’s named after Bourbon Street in New Orleans where it originated.

Ingredients

• 2 pounds boneless/skinless chicken thighs,

From Wiener Kitchen’s Dave Derr and Jessica Rush, featured in the summer 2018 issue of KANSAS!.

INGREDIENTS

• 5 pounds pork shoulder (70% lean/30% fat), cubed and chilled
• 1 2/3 ounces kosher salt
• 1

Ingredients

• 2 pounds ground beef
• 1/4 teaspoon Liquid Smoke
• One package Lipton Beefy Onion Soup and Dip Mix
• Salt & Pepper to taste

Prep

Cut large butternut squash in half lengthwise. De-seed, brush with oil and sprinkle with salt and pepper. Bake cut side down in 375-degree oven until soft and