Restaurant food that we make at home
We don't eat out all the time
And over the years some of our favorite foods were first tasted at
We've found the recipes and now make them at home.
And made over and over again
It's one of our go-to celebratory dishes as well
|From Smokestack Restaurant -- the "father" of the current Jack Stack restaurants in Kansas City. I've had the receipe "forever"!|
TOP OF THE TOWER
Irish soda bread
COCK AND BULL
|Another downtown Kansas City restaurant that is no longer. Their salads were so different from the salad served as most restaurants. And the white "cheese" is not feta but rather common old cottage cheese!|
|Strouds was one of the plethora of fried chicken restaurants that were all over Kansas City after the war. Sadly, one by one they closed. Except for Stroud's. Eating there is like having a Sunday fried chicken dinner when I was a kid!|
|Wolferman's did have a restaurant -- a ladies place where one could have lunch with friends after a morning shopping in downtown Kansas City. Downstairs was the grocery store and bags of these would come home with Mother.|
|Same Wolferman's. And this was my favorite cookie. Loaded with raisins and nuts and it was always a good day when Mom would bring a sack of these home after a day of shopping.|
|Plaza III is an old school and old time Kansas City steakhouse. Back in the day, your choice of their "steak" soup or salad would be your first course, followed by your steak and potato of choice.|
I'd eat the steak but I went for the soup!
Tiffan Room Chicken Salad
|The Forum Cafeteria was a Kansas City institution and one of the places our family would eat Sunday dinner after church. Mother favored these stuffed peppers and this is the recipe I favor when I make stuffed peppers.|
chicken and butter and cream
Stephenson's baked chicken and cream and green rice casserole
STEPHEN SON'S BAKED CHICKEN 'N' BUTTER AND CREAM
8 pieces frying chicken
2 cups flour
1 T. salt
1 T. pepper
2 t. paprika
1 stick butter, cut into 8 pats
2 cups half and half or cream
Dip chicken in cold water. Mix together flour, salt, pepper and paprika. Coat each piece of chicken thoroughly in flour mixture. Place pieces skin side up in a 13 x 9 inch pan. Bake uncovered at 450 for 30 minutes or until brown. (Recipe may be prepared ahead up to this point.) Pour cream around chicken, place 1 pat of butter on each piece and bake at 350 for 45 minutes.
(*Note I used chicken breasts -- with bone in and skin on)
STEPHENSON'S GREEN RICE CASSEROLE
1 c. chopped parsley
1/4 c. green pepper, chopped
1/2 c. grated Cheddar cheese
2 eggs, beaten
1/2 c. vegetable oil
1/2 t. seasoned salt
1/3 c. onion, chopped
14 1/2 oz. Pet milk
3 c. cooked rice
juice and grated rind of 1 lemon
1 clove garlic, minced
1 T. salt
Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2 quart casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake at 350 about 45 minutes or until like a soft custard.
MOTHER'S FORUM'S CAFETERIA STUFFED PEPPERS
1 pound ground beef
1 small onion
1/3 c. chopped green pepper
1/2 t. chili powder
1/8 t. salt
16 ounce can whole tomatoes
16 ounce can tomato puree
1 cup cooked rice
6 whole green peppers
Prepare Creole Sauce and allow to simmer while preparing stuffed peppers. Mix beef and onion, chopped green pepper. Add chili powder, salt, tomatoes and cooked rice and mix well.
Cut 6 whole green peppers in half lengthwise and remove seeds. Spoon stuffing mixture into each pepper half. Place stuffed peppers in a single layer in large shallow baking dish. Sprinkle with paprika and pour can of tomato puree over and around peppers.
Bake at 350 about 30 minutes until browned and meat and peppers are done. Spoon hot Creole Sauce over peppers and serve.
1 large onion
1 t. minced green pepper
1 clove garlic, minced
1/4 t. chili powder
1 can tomatoes
1/2 t. salt
1/8 t. sugar
Mince onion; combine onion, green pepper and garlic in a skillet to which you've added olive oil. Saute over medium-high heat, stirring frequently until vegetables are tender. Add tomatoes and continue to simmer. If it thickens too much, add water. Serve over stuffed peppers.
OLIVE GARDEN SALAD
- 1 (12 ounce) bags iceberg garden salad
- 1/4 small red onion, sliced paper-thin
- 6 -12 pitted black olives
- 6 mild pepperoncini peppers
- 1 -2 small roma tomato, sliced
- 1/2 cup crouton
- Italian dressing ( or use a recipe for Olive Garden's House Dressing)
- freshly grated parmesan cheese, to taste
- fresh ground black pepper, to taste
- In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
- Serve with fresh Parmesan cheese and black pepper to taste.
PLAZA III Steak Soup
- 8 T. unsalted butter
- 1/2 C. flour
- 4 (10 oz.) cans beef consomme
- 1/2 C. diced carrots
- 1/2 C. diced onions
- 1/2 C. diced celery
- 1 C. diced canned tomatoes
- 1 1/2 t. Kitchen Bouquet sauce
- 1 beef bouillon cube
- 1/2 t. ground black pepper
- 10 oz. frozen mixed vegetables
- 1 lb. ground sirloin, browned and drained (make sure to get ground steak - regular ground beef can work, but the ground steak is what makes this special.)
Wolferman's Four O ClocksWolferman's always sold these delicate tea cookies. Sometimes they are formed into small balls or crescents.1/2 pound sweet butter, softened1/2 c. powdered sugar1 cup pecans, finely ground2 cups white flour1/4 t. saltConfectioner's sugar (to drop cookies in)Preheat oven to 350Mix butter, sugar and nuts. Add flour. Mix thoroughly. Roll thinly between waxed paper. Cut out into small rounds the size of 1/2 dollars. Bake 3 to 5 minutes. Drop in extra powdered sugar while still hot.COCK AND BULL SALAD
- Heat a large soup/stock pot to medium heat and melt butter.
- Once butter is melted (and before it browns), add flour and stir together to form a roux.
- Cook roux for 3 minutes, stirring constantly.
- Whisk in consomme and stir until smooth and slightly thickened. Bring to a full boil.
- Add in vegetables, tomatoes, Kitchen Bouquet, bouillon cube, and pepper. Allow to return to a full boil.
- Once boiling, reduce heat to a simmer and cook until vegetables are just barely tender (20 to 30 minutes).
- Add frozen vegetables and the cooked ground steak. Simmer for 15 minutes until the flavors meld.
1 head iceburg
3/4 c. olive oil
1/4 c. vinegar
garlic powder to taste
1/2 t. salt
1/2 t. pepper
1 t. oregano leaves
1/4 c. cottage cheese (rinsed and drained)
2 hard boiled eggs, sliced
4 to 6 bottled marinated peppers, drained
Tear lettuce into bite size pieces. Mix olive oil and vinegar until well combined and pour over lettuce. Sprinkle with seasonings. Add cottage cheese and mix well. Garnish with eggs, peppers and olives.SMOKESTACK BAKED BEANS4 slices bacon40 ounce can pork and beans, drained3/4 c. brown sugar1 T. minced onion1 T. chili powder1 T. mustard1 t. liquid smoke1 cup barbecue sauce1/4 c. sorghumCombine all ingredients except bacon. Put in large baking dish. Put bacon on top of the beans.Bake uncovered in 325 degree oven 60-75 minutes.