This recipe was featured in Issue No. 3 (2021) with the story "A Different Oil Field"

Marinades help tenderize and add flavor to any cut.

Yield: Enough marinade for two average-sized steaks

This recipe was featured in Emmett's Place, from our 2020 fall issue.

Best on poultry or pork and can be made in advance and refrigerated.

Ingredients

• 2 cups Louisburg Apple Cider
• 1 cup soy sauce

Ingredients

• 3/4 cup vegetable oil
• 1/3 cup soy sauce
• 3 tbsp Worcestershire sauce
• Juice of a Lemon
• 1 tbsp dry mustard
• 2 tbsp parsley
• 1 tbsp garlic powder

Directions

Mix well; pour over chicken in a

Ingredients

• 1 1/2 cups vegetable oil
• 1/2 cup soy sauce
• 1/2 cup white wine or balsamic vinegar
• 1/3 cup lemon juice
• 1/4 cup Worcestershire sauce
• 2 tbsp dry mustard
• 1 tbsp black pepper
• 2 1/2 tsp salt

From the kitchen of Adam Bussey, Hot-2-Trot Gourmet Hot Dogs, featured in the summer 2018 issue of KANSAS!.

INGREDIENTS

• 10 hot roasted Hatch chiles, chopped small
• 1 large red onion, diced
• 1 tomato,

Featured in the Fall 2007 KANSAS! magazine
(Recipes supplied by Jim and Ann Coen, Jeff and Sheri Hinman,
Brendan and Ashley Hogan, and Larry and Debbie Sutherland, all of Wichita)
Steak

1 cup soy sauce
1 cup orange marmalade
2 cloves garlic, minced
1 teaspoon ginger
¼ teaspoon pepper
Combine all ingredients. Pour over meat and

1 16-ounce bottle of seasoning salt
¼ cup paprika
1/8 cup garlic salt
1 2.5 ounce bottle

Featured in the Fall 2009 KANSAS! magazine

(Recipe courtesy of The Orchard in Emporia)

Apples, chopped
1/4 cup lemon juice
1/4 teaspoon salt
4 teaspoons cinnamon
1/4 teaspoon