From the Kitchen: Sheraton Overland Park Hotel

INGREDIENTS

2 Tbs. vegetable oil
1 cup finely crushed tortilla chips
1 small onion, chopped
8 cups chicken broth
2 garlic cloves, minced
1 cup frozen

Photography by Nick Krug

Ingredients

• 1 can (15 ounces) black soybeans, drained and rinsed

• 1 cup frozen corn, thawed

• ½ cup shelled edamame, cooked

• ½ cup chopped red bell pepper

• ½ cup

Ingredients

• 1/3 cup honey
• 1/4 cup white wine
• 1 tablespoon red bell pepper
• 1/4 cup lime juice
• 1 tablespoon mint
• 1/2 teaspoon chili pepper
• 1 pinch cayenne
• 1/2 watermelon or

INGREDIENTS

• 2 pounds beef cubes
• ½ tablespoon butter
• ½ tablespoon olive oil
• 8 cups water
• 1 onion, quartered
• 3 cloves garlic, split
• 1 rib celery
• 2 carrots, cut in chunks
• 1

From this kitchen of Hays House in Council Grove. This recipe was created by the mother of former owner Charles Judd.

INGREDIENTS

• 8 cups Homemade Beef Broth (see recipe)
• 1 cup

• 1 pound shredded cabbage (about 1/2 of a large head)
• 1/3 cup white vinegar
• 1/4 cup salad oil
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 1/8 cup

• 3/4 gallon Miracle Whip salad dressing
• 6 cups sugar
• 2 cups vinegar
• 2 tablespoons salt
• 2 teaspoons pepper
• 1 cup onion flakes (reconstituted)
• 1 cup green pepper flakes

Featured in the fall 2013 issue of KANSAS!

Ingredients

• 4 large leeks (about 2½ pounds)
• 3 tablespoons butter
• 3 pounds russet potatoes ?(4 large bakers)
• Heaping teaspoon kosher salt, ?or to

KANSAS! Winter 2014

The Beaumont Hotel

• 3 pounds cubed prime rib
• 1 cup peas
• 1 diced large onion
• 3 diced large carrots
• Half a stalk of diced celery
• 2 tablespoons salt
•

½ teaspoon salt
Black pepper, freshly ground
1 tablespoon white wine vinegar
3 tablespoons walnut oil
3 tablespoons peanut oil or olive oil
OR 6 tablespoons best-quality olive