The following recipes are among those not included in this year’s Kansan holiday cookbook. Some were left out due to space limitations; others were left out because a person may have submitted more than one recipe in a category. Watch future editions of the Kansan for more recipes.


The following recipes are among those not included in this year’s Kansan holiday cookbook. Some were left out due to space limitations; others were left out because a person may have submitted more than one recipe in a category. Watch future editions of the Kansan for more recipes.

Herb Chicken

4 chicken breasts

4 teaspoons dried herbs

4 slices smoked Gouda cheese

On a grill, put chicken breasts on and let cook until center of chicken is light pink. Take chicken off and slice chicken down the middle. Rub each chicken breast with 1 teaspoon of dried herbs and then put a slice of smoked Gouda cheese on each chicken breast. Put the chicken breasts back on grill and cook until the center is not pink. Serve hot off the grill.

Brennan Miller, 12

Newton

Salmon Patties

1 (15-ounce) can canned salmon

2 eggs, slightly beaten

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon (or dash) pepper

2/3 cup dry quick oatmeal

1 teaspoon dried parsley flakes

Drain salmon and place in a mixing bowl. Find all the bones and discard (I always eat them for a calcium boost!!!). With a fork, mash the salmon meat. Add eggs, and mix well together. Add seasonings to taste. Then add oatmeal (I don’t usually measure, so the 2/3 cup is kind of a guess) until mixture will hold together but isn’t too dry. Divide into 4 to 6 equal portions.

Put a small amount of cooking oil in a skillet and heat. When pan and oil are hot, shape salmon mixture into patties that are about 1/2-inch thick. Sauté each side until golden brown.

“My husband and I like these served with cooked noodles and a vegetable for a quick supper. Some people may like to serve them with a white sauce.”

Donna R. Stucky

Newton

Cheeseburger Buns

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110 to 115 degrees)

3/4 cup warm milk (110 to 115 degrees)

1/4 cup sugar

1/4 cup shortening

1 egg

1 teaspoon salt

3 1/2 to 4 cups all-purpose flour

1 to 1 1/2 pounds ground beef

1/4 cup chopped onion

1 can (8 ounces) tomato sauce

8 slices American cheese, quartered

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and 2 cups of flour; beat until smooth. Sit in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

In a skillet, cook beef and onions until meat is no longer pink; drain. Stir in tomato sauce. Remove from heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-inch circle. Top each with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.

Place seam-side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400 degrees for 8 to 12 minutes or until golden brown. Serve immediately. Refrigerate leftovers.

Makes 16 sandwiches.

Carol Walls

Hesston

Bacon Garlic Bread

1 package bacon, cooked and crumbled

1 teaspoon vegetable oil

1 clove garlic, minced

3/4 cup green pepper, chopped

3/4 cup green onion, chopped

1 1/2 cans jumbo buttermilk biscuits

1/2 cup butter or margarine, melted

1/2 cup shredded Cheddar cheese

Cook bacon until crisp; drain, crumble and set aside.

Sauté garlic, green pepper and onion in vegetable oil over medium heat until tender. Cut biscuits into eighths and place in large mixing bowl. Add sautéed vegetables, bacon, butter and cheese; toss until thoroughly mixed. Place in a 10-inch tube pan coated with cooking spray.

Baked 30 to 35 minutes at 350 degrees. Immediately invert onto large serving plate. Serve warm.

Recipe courtesy

of Braum’s