3 Anniversary Recipes From the Land of Kansas!

From the Land of Kansas | Chef Alli's Farm Fresh Kitchen

This month we’re celebrating 40 years of quality products, wonderful people, and our great Sunflower State: From the Land of Kansas is turning 40!!! To celebrate, I’ve created three “throwback Thursday” recipes straight out of an original From the Land of Kansas cookbook, Country Goodness. And BOY are they good!

From the Land of Kansas Anniversary | Chef Alli's Farm Fresh Kitchen

If you’d like to get in on the anniversary fun, From the Land of Kansas is throwing a kickoff bash at the state capitol on Tuesday, January 30th from 10am to 2pm. You’ll enjoy cake, tasty samples from From the Land of Kansas member businesses, and meet several of the people who have helped make this State program a huge success for 40 years!

Frozen Peachy Salad

Recipe from Country Goodness cookbook, adapted slightly by Chef Alli

Frozen Peachy Salad | Chef Alli's Farm Fresh Kitchen

29 oz. can sliced peaches, drained well, roughly chopped, juice reserved
16 oz. can dark sweet pitted cherries, drained well, roughly chopped
1/2 cup reserved peach juice
1 cup marshmallow cream, warmed slightly
8 oz. plain yogurt
8 oz. cream cheese, softened
1/4 cup granulated sugar
1/4 tsp. salt

In a mixing bowl, combine marshmallow cream with peach juice until smooth. In a separate bowl, beat cream cheese with sugar and salt until well combined; beat in yogurt, then stir in prepared marshmallow mixture, peaches and cherries. Place mixture into an 8”x8” glass pan and freeze well. To serve, let thaw slightly and cut into squares or slices.

 

Crepes with Chicken Filling and Cheese Sauce

Recipe from Country Goodness cookbook, adapted slightly by Chef Alli

Chicken Crepes with Cheese Sauce | Chef Alli's Farm Fresh Kitchen

Crepe Batter

3 eggs
1 cup milk
3/4 cup all-purpose flour
1 1/2 tsp. vegetable oil
1/2 tsp. kosher salt

In a large batter bowl, beat eggs with milk and oil; add flour and salt and beat until smooth; let batter rest for 1 hour before creating crepes.

To make crepes, preheat a 6” nonstick skillet over medium high heat. When drops of water sizzle upon hitting the pan, you’re ready to cook the crepes. Pour 2 tablespoons prepared crepe batter into hot skillet, immediately swirling the pan to allow batter to cover the entire bottom in a thin layer. Cook crepe a few seconds until golden brown, flip and repeat on the other side.

Remove cooked crepes to wax paper as you create them. To freeze crepes, cool completely and place sheets of wax paper between each one, then place into a freezer bag.

White Sauce

6 Tbs. all-purpose flour
2 Tbs. unsalted butter
2 cups milk
1/2 tsp. kosher salt
1/2 tsp. white pepper

In a large skillet over medium heat, cook flour, stirring constantly, for a couple of minutes; add butter and let it melt, whisking to incorporate into the flour; mixture will be crumbly at this point.

Remove skillet from heat; add milk, a little at a time, whisking to incorporate each addition as you go. Return skillet to medium heat to whisk out any lumps, adding the remaining milk, a little at a time, until all milk is incorporated, continuing to whisk white sauce until creamy and smooth. Season to taste with salt and pepper; set aside and keep warm.

Chicken Filling

2 1/2 cups chopped or shredded cooked chicken
1/4 cup diced pimentos, drained well
1/2 cup sliced water chestnuts, drained well
1/4 cup chopped, toasted pecans
1 recipe white sauce

In a large mixing bowl, combine chicken, pimentos, water chestnuts, and pecans; stir in white sauce.

To make chicken crepes, place 2-3 tablespoons chicken filling down the center of each crepe; roll crepe securely around filling and place into a greased 9”x 13” pan, repeating with remaining filling and crepes until pan is full.  Pour prepared cheese sauce (recipe below) over crepes. Bake crepes, uncovered, in preheated 300 degree F. oven for 25-30 minutes or until hot and bubbly throughout.

Cheese Sauce

4 Tbs. all-purpose flour
2 Tbs. unsalted butter
2 1/2 cups milk
2 cups shredded cheddar cheese, I like to use Alma Creamery cheddar
1/2 tsp. Worcestershire sauce
kosher salt and white pepper, to taste

In a large skillet over medium heat, cook flour, stirring constantly, for a couple of minutes; add butter and let it melt, whisking to incorporate into the flour; mixture will be crumbly at this point.

Remove skillet from heat; add milk, a little at a time, whisking to incorporate each addition as you go. Return skillet to medium heat to whisk out any lumps, adding the remaining milk, a little at a time, until all milk is incorporated. Add cheese and continue to whisk until cheese sauce is creamy and smooth. Set aside and keep warm.

 

Harvey Walbanger Pound Cake

Recipe from Country Goodness cookbook, adapted slightly by Chef Alli

Harvey Walbanger Pound Cake | Chef Alli's Farm Fresh Kitchen

1 yellow cake mix
1 small package vanilla instant pudding
4 eggs
1 cup oil
1/4 cup vodka
1/4 cup Galliano liqueur (anise-flavored liqueur), I substituted a few drops of anise flavoring
3/4 cup orange juice

Glaze

1 cup powdered sugar
1 Tbs. orange juice
1 tsp vodka
1 Tbs. Galliano liqueur (Since I couldn’t find this liqueur, I used a bit more vodka and orange juice)
1/2 tsp. orange zest
1/4 tsp. salt

Combine all glaze ingredients in a bowl; whisk until smooth.

To make cake, preheat oven to 350 degrees F. Combine all ingredients in a large mixing bowl. Using an electric mixer, beat ingredients for 2 minutes.

Pour cake batter evenly into a greased bundt pan (I couldn’t find mine so I used a tube pan); tsp pan gently on the counter to remove any air bubbles in batter.

Bake cake on center rack of oven, uncovered, for 45-50 minutes, turning cake half way through baking time. Cake is done when toothpick inserted into center comes out clean.

Remove cake from oven to a cooling rack and let rest for 10 minutes. Gently loosen cake from bundt pan edges using a knife or small rubber spatula. Invert cake onto a cake platter or pedestal.

While cake is still warm, drizzle with prepared glaze. When cake has cooled, glaze will be set. Cut cake into slices and serve.

Let’s Get You Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

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