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"Kansas City" recorded by Wilbur Harrison pays tribute to the famous jazz district at 18th and Vine, now home of Kansas City's Jazz Museum



1 lb butter
3 medium yellow onions, diced
2 c diced celery
1 large green bell pepper, diced
1 c all-purpose flour
1 gallon chicken broth
14 baking potatoes, baked, cooled, peeled and diced
3 lbs Velveeta cheese, cubed
1/2 tsp freshly grated nutmeg
salt and black pepper, to taste
1 quart whipping cream
grated sharp Cheddar cheese, for garnish
    crisp cooked bacon, crumbled, for garnish
    green onions, sliced thin, for garnish
Melt the butter in a 8-quart stockpot over medium-high heat. Add the diced onion, celery and green pepper. Sauté until the onions are translucent and the celery and green pepper are tender.
Then add the flour, stirring constantly, and continue cooking until a paste forms. Then add the chicken broth 2 cups at a time, stirring continually until smooth. Add the diced potatoes.
Add the Velveeta cheese and lower the heat to medium. Stir continually until the cheese is melted (be careful it doesn't scorch on the bottom of the pot).
Add the nutmeg and black pepper. Taste and adjust seasoning with salt if needed. Reduce heat to low and stir in the whipping cream.
After ladling the soup in serving bowls, garnish each with the grated Cheddar, crumbled bacon and green onions.

If you love the "Green Giant" frozen vegetables (corn niblets; peas; green beans; Brussels sprouts) with their own sauce packet, but shudder at the price per serving, this recipe's for you. It also perks-up canned vegetables;
1/2 c all-purpose flour
1/2 c non-fat dry milk powder
2 tbsp onion powder
2 tsp kosher salt
1/4 tsp ground black pepper
1 stick real butter, cold and cut into pats
In a medium bowl (or food processor) mix together the dry ingredients. Add the butter pats and pulse or use a pastry blender until the mixture resembles cornmeal. Store airtight and refrigerated; keeps about 2 weeks. To use: Cook frozen vegetables (or heat canned vegetables) in the required amount of water until crisp and tender. Drain and measure the liquid; for 4 cups of vegetables you should have 1 cup of liquid. Return liquid to the saucepan, stir in 1/4 cup of the sauce mix and whisk for 30 seconds. Add the hot vegetables; cook while stirring occasionally until sauce thickens, about 3 minutes.

1 tbsp real butter, softened
2 tbsp all-purpose flour
5 large eggs, separated
1 c sugar
1 c cake flour
1 tbsp fresh lime juice
1 tsp grated fresh lime zest
Preheat oven to 350 degrees. Use the butter to grease the bottom and sides of two 9" round cake pans. Dust with the flour and shake out the excess; set pans aside.
In a large bowl, beat the egg whites at high speed until they are stiff and hold peaks; set aside. In another large bowl, beat egg yolks until well blended. Slowly sift in the sugar and continue beating until the mixture is thick enough to fall off the beater in a slowly-dissolving ribbon. Fold about 1/4 of the beaten egg whites into the yolk mixture, then add that to the remainder of the egg whites and fold together. Sprinkle with the cake flour and fold in; add the lime juice and zest and fold again (don't overmix). Pour into prepared pans and smooth the tops. Bake about 30 minutes until sides pull away from the pan or toothpick inserted in the center is clean. Let the pans cool on a wire rack about 5 minutes, then invert onto wire rack and allow to cool completely.
Mocha Rum Buttercream Frosting
8 egg yolks
1 lb real butter, softened
1-1/4 c granulated sugar
2 tbsp instant coffee granules
1/2 c water
2 tbsp dark rum
Beat the egg yolks in a large bowl with whisk until thick and lemon-colored. Cream the butter in a separate bowl. Combine the sugar, coffee granules and water in a small saucepan; bring to boil over medium heat, stirring until the sugar and coffee is dissolved. Boil briskly without stirring until the syrup thickens and reaches a temperature of 236 degres on a candy thermometer, or until a drop spooned into cold water immediately forms a softball. Immediatelly pour he syrup in a thin stream into the egg yolks, beating constantly. Continue beating for10-15 minutes, until the mixture cools to room temperature and becomes a smooth, thick cream. Then beat in the creamed butter about a tablespoon at a tme. Last, beat in the rum. Cover the bowl and refrigerate for at least 30 minutes, or until the buttercream is firm enough to spread easily.
To assemble the cake, use a sharp serrated knife to slice each cake layer into 2 layers. Place one layer on serving plate and spread top evenly with about 1/4 cup of the buttercream. Repeat with the other 3 layers; frost the sides and top with the remaining buttercream. Refrigerate 1 hour before serving. Store covered and refrigerated.

1 cooked 3-lb rotisserie chicken, or "Dancing Chicken" (see note below)
1 whole sheet "Pepperidge Farm" puff pastry, room temperature
6 large potatoes, peeled
4 large carrots, peeled, ends trimmed
1 box frozen green peas, thawed
4 tsp kosher salt, divided
2 cans condensed cream of chicken soup
2 soup cans milk
1 tsp ground black pepper
2 tsp sugar
1/4 tsp ground nutmeg
1 tsp onion powder
1 tbsp dried parsley
Discard all skin and bones from the chicken. Shred or cut the meat into bite-size pieces; set aside. Cut potatoes and carrots into 1/2" pieces; place both in large stockpot. Cover with water; add 2 teaspoons salt and bring to a boil over medium-high heat. Cook just until vegetables can be easily pierced with a fork. Drain in a large colander; set aside. In the same stockpot, combine the condensed soup, milk and seasonings; bring to a simmer over medium heat. Preheat oven to 400 degrees. Add all the vegetables and chicken to the simmering sauce; stir to combine. Pour into a 9"x13" baking pan. Unfold the sheet of puff pastry; use a rolling pin to enlarge it to 9"x13", and place on top of the hot filling. Bake for 20 minutes or until the puff pastry is a nice golden brown and the filling is bubbly.
Note: The recipe for "Dancing Chicken"

Serves 12-18
2 inner packages from a 16-oz box of graham crackers
1/4 c sugar
1 stick butter or margarine, melted
Working in two batches, process the graham crackers in a food processor until they're fine crumbs. Transfer to a large bowl and stir in the sugar. Next add the melted butter to the bowl and stir with a fork until well mixed. Reserve 1 cup and set aside. Grease the bottom and sides of a rectangular Pyrex baking dish, 10-1/2"x15-1/2"x2". Pour the crumbs from the bowl into the prepared pan and press evenly over the bottom. Preheat oven to 350 degrees.
five 12-oz packages Philadelphia Cream Cheese, room temperature
2-1/4 c sugar
5 large eggs
grated zest of 4 lemons
juice of 4 lemons (about 1/2 - 3/4 cup)
1 tbsp pure vanilla
Place the cream cheese in a large bowl and use an electric mixer to cream until its fluffy (about 5 minutes). Add the sugar and combine well. Add the eggs one at a time, beating after each addition. Add the lemon zest and juice and the vanilla; beat until incorporated. Pour filling into the prepared crust. Sprinkle the top evenly with the cup of reserved crumbs. Bake 55 minutes; transfer pan to wire rack and allow to cool thoroughly for 2 hours. Chill in refrigerator.
To serve, cut into squares. Serve plain, or garnish each portion with a generous spoonful cherry, pineapple or blueberry pie filling (fresh or canned).

1-1/2 lbs medium or large fresh shrimp, peeled and deveined
4 large cloves garlic, crushed
1 stick real butter
juice of 2 fresh lemons
1 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 c dried parsley
fresh lemon wedges for garnish
Preheat broiler on high. Place prepared shrimp in a single layer in a 9"x13" ovenproof baking pan. In a small saucepan over medium heat, combine all the remaining ingredients except the lemon wedges. Heat until the butter is completely melted and the seasonings are blended. Pour the entire mixture evenly to coat the shrimp. Broil about 7 minutes until the shrimp are pink (don't overcook). Serve immediately with the lemon wedges and slices of French bread to dip into the sauce.

Here's a delicious candy treat for all my friends who love coconut and pineapple. Its an exact duplicate of a fudge sold nationwide (at 79 cents for a two-bite piece) by a candy company in Massachusetts. I'm heading back into the kitchen to recreate clones of their other delicious fudge varieties.
Very lightly butter the bottom and sides of a 9"x13" pan (don't use oilor shortening); set aside.
1-1/2 c granulated sugar
2/3 c evaporated milk
2 tbsp unsalted butter
1/4 tsp kosher salt
5 drops yellow food coloring
1-1/2 tsp imitation pineapple flavoring
2 c miniature marshmallows
12-oz bag White Chocolate Chips
3 c sweetened flake coconut, packed
Place the coconut in your food processor fitted with the steel blade, cover and pulse to chop the coconut to a finer texture (but not grind);set aside. Using a whisk, stir together the sugar, evaporated milk,butter and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly with the whisk. Boil,stirring constantly, for 5 minutes; remove from heat. Stir in the coloring and flavoring; then add the marshmallows and white chocolate chips. Use a wooden spoon to stir vigorously until the marshmallows andchips are completely melted; immediately add the coconut and combinethoroughly (it'll take some "elbow action"). Pour into prepared pan anduse a spatula to smooth the top evenly. Refrigerate or allow to sit atroom temperature a couple hours until the fudge has become firm. Cutinto 1-1/2" squares. Store in airtight container.

4 lb whole beef brisket (not in cry-o-vac package, please)
kosher salt
ground black pepper
2 large yellow onion, sliced
1 c Heinz ketchup
1 c Heinz bottled Chili Sauce
1/4 c light brown sugar, packed
11 to 12 large whole cloves garlic, peeled
2 ( 12-oz cans beer )
Preheat oven to 300 degrees. Trim and discard all visible surface fat and suet. Season meat with salt and pepper to taste and place in a 9"x13" Pyrex or stainless steel roasting pan (don't use a roasting rack). In a medium bowl stir together the ketchup, chili sauce, sugar, and beer and pour over meat. Then place the sliced onion and whole garlic cloves on top of the meat. Cover the pan tightly with heavy-duty foil and bake at 300 degrees for 4 hours. Keep the pan covered and allow to cool for 1 hour at room temperature. Transfer brisket to cutting board and cut into nice 1/4" diagonal slices across the grain. Arrange the slices in ovenproof serving casserole. To make gravy, pour all the juices, onion and garlic from the roasting pan into an electric blender, cover and blend until emusified. Pour over the sliced brisket; cover and reheat in a 300 degree oven for 30 minutes. Serve with mashed potatoes, butter egg noodles or potato latkes.

Serves 10-12
24 oz package wide egg noodles
2 heads broccoli
1 stick butter or margarine
1/4 c all-purpose flour
1 c heavy cream
3 c milk
1-1/2 c Kraft Grated Parmesan-Romano cheese
2 tsp kosher salt
1 tsp ground white pepper
1/2 tsp ground nutmeg
Trim broccoli florets and then chop into smaller pieces. Cool in salted boiling water until color changes to bright green. Drain in colander and rinse under cold water to stop cooking; set aside.
Melt the butter or margarine in medium saucepan over medium-high heat, add the flour and whisk; cook the roux for 2-3 minutes. Combine the heavy cream and milk in a glass bowl and microwave for about 2 minutes. Gradually whisk the milk mixture into the roux and bring to simmer. Remove from heat and whisk in the cheese, salt, white pepper and nutmeg. Cook noodles according to package directions, you want them just to the "al dente" stage. Drain noodles but do NOT rinse. Transfer to large serving bowl. Add the broccoli, pour on the sauce and stir with a folding motion until everything is well-coated with the sauce. Cover and allow the noodles to absorb the sauce about 5 minutes, then serve.

4 boxes frozen chopped broccoli, thawed
16 oz Velveeta Cheese
2 small cans French's Fried Onions
2 sticks margarine
2 c Minute Rice, uncooked
3 c milk
2 cans cream of chicken soup
Preheat oven to 350 degrees.
Melt the margarine in a deep skillet over medium-high heat. Add the broccoli and onions and sauté for 5 minutes. Transfer to a 9"x13" baking dish. Stir in the rice, milk and soup. Cut the cheese into 1" cubes and stir in. Bake for 30 minutes; stir once during the baking time.

1 box Pillsbury Hot Roll Mix (substitute milk for the liquid called for on the box directions)
3 tbsp sugar
2 tbsp vegetable oil
1 large egg, beaten well
2 large eggs
2-1/2 c ground English walnuts or pecans
1-1/2 c sugar
3/4 c evaporated milk
1 stick real butter, melted and cooled to room temperature
raisins, optional
In a large bowl, combine the hot roll mix, the required amount of milk as the liquid, sugar and oil. Add the beaten egg. Stir well, turn onto floured surface and knead 15 minutes, or until dough springs back when poked with your finger. Oil a clean bowl, add the ball of dough, turning to coat all sides. Cover and let rise until double in bulk.
Knead it again for a minute or two and roll and stretch it to approximately 49" long and 34" wide.
Mix the filling and cook it slightly until it begins to thicken. Spread the filling on the dough, roll up jellyroll style; cut it to fit into 2 or 3 greased bread pans; score the tops if you wish. Cover and let rise another hour. Preheat oven to 350 degrees and bake about 45 minutes until nicey browned. Remove from pans and allow to cool on wire racks.

Not only is this the tastiest fried cabbage I've ever eaten, but its quite easy to prepare!
1 large head green cabbage, about 3 - 4 lbs
  1 lb package sliced bacon
2 - 3 c diced yellow onion
2 tbsp sugar
2 tsp kosher salt
1 tsp ground black pepper
Trim and discard any blemished outer leaves of the cabbage. Cut the cabbage into 8 wedges; remove and discard tough core. Slice the cabbage into 1" dice and set aside.
Cut the bacon into 1/2" slices. Place in a 4-quart stockpot over medium heat; stirring until all the slices are separated. Continue cooking until the bacon is crisp; remove with a slotted spoon and place on paper towel. Discard all but 1/4 cup of the bacon grease. Add the diced onion to the stock pot and sauté until translucent.
Add the prepared cabbage; stir and cook until some of the cabbage is translucent. Add the sugar, salt and pepper. Cook 5 minutes until the cabbage has begun to collapse, then add the crisp bacon. Cover and reduce heat to medium-low. Stir occasionally until the thicker pieces of cabbage are cooked to your liking. Excellent side dish; serves 4-8.

Allow about 1/2 lb brisket per person. Trim away as much of the surface fat and suet as possible. Marinate overnight in the following mixture:
2/3 c Kikkoman soy sauce
1 can beef consommé
2-1/2 tbsp fresh lemon juice
1 tsp garlic powder
Next morning, reserve 2 cups of the marinade and set aside. Preheat oven to 325 degrees. Remove brisket from the marinade and place in either a glass or stainless steel roasting pan. Sprinkle both sides of the brisket generously with paprika. Cover the roasting pan tightly with foil; bake 4 to 5 hours, depending upon the size of your brisket. Remove from oven and uncover; allow to come to room temperature, about1 hour. Slice the brisket thin on a diagonal against the grain and arrange the slices in a roasting pan.
In a medium saucepan, combine the following:
2 c reserved marinade
1/2 c Worcestershire Sauce
1/2 c white vinegar
1/2 c light brown sugar, packed
Simmer for 10 minutes. Remove from heat and stir in 4 tsp Wright's Liquid Smoke
Pour over the sliced brisket; seal with foil and bake at 300 degrees for 1 hour.

Easy to prepare, this hearty soup is great during cold weather.
2 lbs lean ground chuck
2 sticks margarine
1 c all-purpose flour
2 quarts hot water
16 oz bag frozen peas and carrots, thawed
    16 oz bag frozen corn, thawed
16 oz can diced tomatoes, undrained
3 tbsp instant beef bouillon granules
2 stalks celery, cut into small dice
1 medium yellow onion, diced
2 large potatoes, peeled, 1/2" dice
2 tbsp Worcestershire Sauce
1 - 2 tsp Kitchen Bouquet Liquid Seasoning
In a large skillet over medium-high heat, crumble and brown the meat; drain and set aside.
Melt the margarine in a 6-quart stockpot over medium heat; add flour and stir with a whisk until you have a roux. Add the water 1 cup at a time whisking continually until smooth. Add all the remaining ingredients. Cover and reduce heat to low; simmer 2 hours until the celery and potatoes are tender. Taste and adjust seasoning with salt and pepper.

2 c water
3/4 c light corn syrup
1/2 c tomato paste
1/2 c white vinegar
3 tbsp molasses
3 tbsp brown sugar
1 tsp Wright's Liquid Smoke
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp black pepper
1/8 tsp paprika
1/8 tsp garlic powder
Combine all ingredients in a medium saucepan over high heat and stir until smooth.
Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool, then store in a covered glass or plastic container overnight so the flavors develop. Makes about 1-1/2 cups.

1 cup (2 sticks) real butter
1 cup sugar
2 cups all-purpose flour
1-1/4 cup oatmeal (not instant)
juice of 4 lemons
grated zest of 4 lemons
grated zest of 1 orange
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees. Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Grease bottom and sides of a 9"x13" pan. Press three-quarters of the dough evenly into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake for 35 minutes until golden. Place pan on a wire rack to cool for 1 hour which allows the shortbread bottom crust to set-up; slice into 1"x2" bars; store airtight.

Mmmmm...comfort food! This version of Tiramisu is easy to prepare and contains no egg.
1 sponge cake layer, 10-12" diameter, 3" tall, baked and thoroughly cooled
3 oz strong black coffee or prepared instant espresso coffee, room temperature
3 oz brandy or rum
1-1/2 lbs mascarpone or cream cheese, room temperature
1-1/2 c powdered sugar
1/4 c unsweetened cocoa powder, for dusting
Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Stir together the coffee or espresso and liqueur. Place the bottom half of the sponge cake onto serving platter and sprinkle with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse. Using an electric mixer, cream mascarpone or cream cheese with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture.
Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.

Man-o-mannnn! Dessert just doesn't get any easier or faster than this; use a storebought crust and this pie is ready in 3 minutes to pop into the freezer until dinnertime.
1 graham cracker pie crust
1-1/2 c cold milk
2 small boxes instant vanilla pudding mix
1 small envelope unsweetened, orange-flavored Koolaid mix
12 oz container Cool Whip, thawed
Place the cold milk into a large bowl. Add the instant pudidng mix; beat well with a wire whisk for 1 minute. Add the contents of the Koolaid envelope; whisk until combined. Add the Cool Whip and fold in using the whisk. Pour mixture into the prepared crust; place in freezer for 2 hours. Slice and serve while frozen.

Instead of using the water or milk the directions call for, use club soda (or seltzer, if you don't want the extra salt). The carbonation is what makes the pancakes feather-light.
4 c packaged "Bisquik" or "Jiffy" Baking Mix
3 jumbo eggs, beaten
2-1/2 c club soda, room temperature
1/4 c melted Crisco shortening, room temperature
Place the dry pancake mix into a large bowl. Add the eggs, club soda and melted margarine. Use a wire whisk to mix carefully until there are no lumps (don't be vigorous). Allow the batter to rest while you preheat your griddle or skillet over medium-high heat. Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake. Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake Makes about 10 pancakes 8" in diameter.

This very closely resembles the BBQ beans served at the very popular Smokestack Restaurant in Martin City, Missouri.
4 -6 slices bacon
40 oz can pork and beans, drained thoroughly in colander
1/3 c light brown sugar, packed
1 small yellow onion, finely diced
1 tbsp chili powder
1 tbsp French's prepared mustard
1 tsp Wright's liquid smoke seasoning
1 c bottled BBQ sauce, your choice
1/4 c molasses
1 Granny Smith apple, peeled, cored, and finely diced
Preheat oven to 325 degrees.
Fry bacon until crisp; drain, and crumble.
Combine everything in a 3-quart baking dish. Bake uncovered 60-75 minutes. Serve warm or at room temperature.
This can also be prepared in a crockpot. Combine all ingredients and cook 6-8 hours on low setting. Remove lid during the last hour to allow the beans to thicken.

This recipe is dedicated to Tweddybird!
3 large baking potatoes
2 tbsp olive oil
kosher salt, to taste
1/4 lb sliced bacon
1 bunch scallions, sliced thin, including     some of the green tops
1/2 c melted butter, divided
1/2 c sour cream
1 tsp Worcestershire Sauce
kosher salt and freshly ground black pepper to taste
3 c grated Cheddar cheese
paprika to taste
Preheat oven to 375 degrees. Scrub the unpeeled potatoes under cold running water and dry with paper towels. Rub the potatoes with the olive oil, sprinkle all sides with kosher salt. Place the potatoes directly on the oven rack and bake 1 hour. Remove and allow to cool so you can comfortable handle them.
Fry the bacon until crisp; drain on paper towels. Crumble the bacon and set aside.
Cut open the baked potatoes lengthwise and use a soup spoon to scoop out the insides, leaving about 1/4" of potato attached to the skins. Set the shells aside.
In a medium bowl, combine the cooked potato with the bacon, scallions and half of the melted butter. Stir in the sour cream, Worcestershire, salt and pepper. Preheat your broiler on high setting, position rack in the middle of the oven.
Divide the potato filling among the shells and place on a baking sheet. Drizzle the tops with the remaining butter, top with the grated cheese and sprinkle with paprika. Broil about 10 minutes until the tops are nicely browned and the cheese is bubbly. Serves 6.

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