This recipe was featured in the Summer 1996 issue article on the Windmill Inn in Chapman. Originally owned by Deb and Tim Sanders, the Windmill Inn has since closed. The bed & breakfast, in a

This recipe was originally featured in the "Some Like It Hot" article by June McMaster in the summer issue of 1987.

McMaster worked for the Kansas Department of Agriculture, in this article she

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

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

• 2 (8.5-ounce) boxes Jiffy Cornbread Mix
• 4 large eggs
• 1/2 cup (1 stick) melted butter
• 1 cup sour cream
• 1 (14.75-ounce) can creamed corn
• 1 (7-ounce) can Mexicorn, drained
• 1

This recipe was included in the Feast on History feature.

Ingredients

• 1 pound hamburger

• 1 green pepper, diced

• 2 28-ounce cans of prepared baked beans (such as Bush’s)

• 1 bottle of Carper’s

Melissa Reed at Hildebrand Dairy describes this as her go-to mac and cheese recipe, one her family eats year-round. She always makes it with whole milk and often uses a variety of cheeses in order to

Ingredients

• 2 russet potatoes, peeled and diced into ½-inch cubes
• 2 sweet potatoes, peeled and diced into ½-inch cubes
• 1 medium to large beet, peeled and diced into
• ½-inch cubes
• 1

• Morel mushrooms
• Olive Oil
• Sea salt
• Truffle Oil

To clean morel mushrooms, place them in a pan or bowl. Cover with water; soak for 10 to 15 minutes. Drain, rinse, and repeat two