Artfully Done: Across Generations

PREVIEW
“Artfully Done: Across Generations” is a fabulous collection of 538 best recipes collected over a lifetime and the stories behind them.

Delightful Recipes with Current Food Trends
Carmelized Onion and Gorgonzola Tartlettes
Thai Style Chicken in Won Ton Cups
Pomegranate Champagne Punch
Braised Boneless Beef Short Ribs with Parsnip Mashed Potatoes and Roasted Vegetables
Garlic Broccoli with Pancetta and Raisins

Also Carrying Forward Heirloom Recipes from Carlene with others
Grandpa’s Swedish Rye Bread
Bulgarian Bonitzas
Mom’s Old Fashioned Tomato Soup
Watkin’s Brownies
Buttermilk Fried Chicken
First Prize Sugar Cookies

And community favorites with a cultured twist

Recipes of Historic Significance and Delight
Dr. Redbird’s Supreme Preservative
Rum Crème Pie from Innes Tea Room
Mrs. William A. White’s Chicken in Cream
Charley Lindbergh’s
The Wichita Tumbleweed
Wichita’s Garlic Salad
Rita’s Salad from Wichita Country Club

Elegant crowd pleasers served by Carlene and Friends at Community Events such as:
Wichita Symphony Showhouse Tea Rooms
Primavera Cheese Torte
Roasted Salmon Salad
Curried Chicken Cheesecake with Chutney

Wichita Sedgwick County Historical Museum Wreath Festival
Hot Chicken Salad
Overnight Cinnamon Rolls
Onion Cheese Muffins
Opera Bars

Art Museum events for “Art on a Monday”
Earth Salad
Chewy Pecan Diamonds

Center for the Arts Tea Room for “Holiday Tables”
Hearty Minestrone Soup
Fudge Cupcakes

Recipes from Artists with Works featured from the WAM Collection
Mary Cassatt’s favorite Caramels au Chocolat
Sue Jean Covacevich’s “Chiles en Nogada” and “Tamale Pie”
Birger (Mrs. Alfrida) Sandzen’s “War Cake”
Tom Otterness “Hot Mama Shrimp”

An incredible range of time-tested recipes from easy comfort food to sophisticated entertaining

Comfort Favorites
Prize Winning Meat Loaf
Beef Stroganoff with Pilaf
Worth It Grilled Cheese
Favorite Pasta
Best Ever Macaroni and Cheese
Tarragon Shallot Egg Salad
OurWay Nuways

Sophisticated Entertaining
Beef Medallions with Cognac Cream Sauce
Governor‘s Fillet Of Beef Bourguignon
Spinach Souffle Roll with Sauteed Mushrooms and Holandaise Sauce
Tricolored Vegetable Cheese Terrine
Primavera Cheese Torte
Lemon Butter Pecan Tart with Raspberries

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Sample Recipes
• Garlic Broccoli with Pancetta and Raisins
• Fudge Cupcakes
• Nancy Landon Kassebaum Baker’s Ice Cream Pie Crust

GARLIC BROCCOLI with PANCETTA and RAISINS
The golden raisins in this dish add a delicate sweet counternote to the savory flavors of the pancetta and bacon. To turn this into a main dish, toss with a pound of cooked pasta like penne.

2 pounds broccoli florets
4 ounces pancetta (or bacon), cut in1/4-inch strips
1 garlic clove, finely chopped
1/3 cup golden raisins
1/4 cup white wine vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil and add broccoli. Cook for 3 minutes, or to desired tenderness. Remove from the water and immediately plunge into a bowl of ice water to stop the cooking. Drain well and set aside. In a very large skillet, cook the pancetta over medium heat for 5 minutes, until crisp. Remove with a slotted spoon and drain on several layers of paper towels. Do not drain the fat from the skillet. Add garlic and raisins to the pan and sauté about 1 minute, until garlic is pale golden, then stir in vinegar and oil. Bring to a simmer, add broccoli to the pan and toss to combine. Cook until the broccoli is heated through. Season to taste with salt and pepper. Makes 4 servings

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FUDGE CUPCAKES
Served at Wichita Center for the Arts event, Holiday Tables lunchroom for several years, this is a great standard.

5 ounces semi-sweet chocolate
1 cup butter
1 ¾ cups sugar
1 cup flour
3 cups chopped pecans
4 eggs, lightly beaten
1 teaspoon vanilla extract

Preheat oven to 325°F. Line muffin tins with foil or paper baking cups. Melt chocolate and butter in microwave on low. In a large mixing bowl combine sugar, flour, nuts and add eggs and vanilla. Stir into chocolate mixture until dry ingredients are barely incorporated, do not beat. Fill muffin papers full. Bake for 18 minutes (full sized cupcakes need to bake 25 minutes or less). These do not test dry. Centers will be fudgy. Makes approximately 28 mid-sized or 18 full sized cupcakes.

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NANCY KASSEBAUM BAKER’S CHOCOLATE ICE CREAM PIE CRUST
Former US Senator Nancy Landon Kassebaum Baker notes that her children and grandchildren have loved this for years. Favorite ice cream fillings are coffee or chocolate chip; or mint ice cream at Christmas.

3 ounces semi-sweet chocolate
2 1/2 tablespoons butter
2 cups crispy rice cereal
1 quart ice cream

In a small saucepan over medium heat, melt chocolate with butter. Add rice crispies and mix. Butter a 9 or 10-inch pie pan and press the mixture into the plate. Fill remaining plate with the ice cream of your choice (let it slightly soften first). Freeze. Remove from freezer 30 minutes before serving. Top with fudge or chocolate sauce, whipped cream, nuts or chocolate curls.









	PREVIEW “Artfully Done: Across Generations” is a fabulous collection of 538 best recipes collected over a lifetime and the stories behind them. Delightful Recipes with Current Food Trends Carmelized Onion and Gorgonzola Tartlettes Thai Style Chicken in Won Ton Cups Pomegranate Champagne Punch Braised Boneless Beef Short Ribs with Parsnip Mashed Potatoes and Roasted Vegetables Garlic Broccoli with Pancetta and Raisins Also Carrying Forward Heirloom Recipes from Carlene with others Grandpa’s Swedish Rye Bread Bulgarian Bonitzas Mom’s Old Fashioned Tomato Soup Watkin’s Brownies Buttermilk Fried Chicken First Prize Sugar Cookies And community favorites with a cultured twist Recipes of Historic Significance and Delight Dr. Redbird’s Supreme Preservative Rum Crème Pie from Innes Tea Room Mrs. William A. White’s Chicken in Cream Charley Lindbergh’s The Wichita Tumbleweed Wichita’s Garlic Salad Rita’s Salad from Wichita Country Club Elegant crowd pleasers served by Carlene and Friends at Community Events such as: Wichita Symphony Showhouse Tea Rooms Primavera Cheese Torte Roasted Salmon Salad Curried Chicken Cheesecake with Chutney Wichita Sedgwick County Historical Museum Wreath Festival Hot Chicken Salad Overnight Cinnamon Rolls Onion Cheese Muffins Opera Bars Art Museum events for “Art on a Monday” Earth Salad Chewy Pecan Diamonds Center for the Arts Tea Room for “Holiday Tables” Hearty Minestrone Soup Fudge Cupcakes Recipes from Artists with Works featured from the WAM Collection Mary Cassatt’s favorite Caramels au Chocolat Sue Jean Covacevich’s “Chiles en Nogada” and “Tamale Pie” Birger (Mrs. Alfrida) Sandzen’s “War Cake” Tom Otterness “Hot Mama Shrimp” An incredible range of time-tested recipes from easy comfort food to sophisticated entertaining Comfort Favorites Prize Winning Meat Loaf Beef Stroganoff with Pilaf Worth It Grilled Cheese Favorite Pasta Best Ever Macaroni and Cheese Tarragon Shallot Egg Salad OurWay Nuways Sophisticated Entertaining Beef Medallions with Cognac Cream Sauce Governor‘s Fillet Of Beef Bourguignon Spinach Souffle Roll with Sauteed Mushrooms and Holandaise Sauce Tricolored Vegetable Cheese Terrine Primavera Cheese Torte Lemon Butter Pecan Tart with Raspberries ------------- Sample Recipes • Garlic Broccoli with Pancetta and Raisins • Fudge Cupcakes • Nancy Landon Kassebaum Baker’s Ice Cream Pie Crust GARLIC BROCCOLI with PANCETTA and RAISINS The golden raisins in this dish add a delicate sweet counternote to the savory flavors of the pancetta and bacon. To turn this into a main dish, toss with a pound of cooked pasta like penne. 2 pounds broccoli florets 4 ounces pancetta (or bacon), cut in1/4-inch strips 1 garlic clove, finely chopped 1/3 cup golden raisins 1/4 cup white wine vinegar 2 tablespoons olive oil Salt and freshly ground black pepper Bring a large pot of salted water to a boil and add broccoli. Cook for 3 minutes, or to desired tenderness. Remove from the water and immediately plunge into a bowl of ice water to stop the cooking. Drain well and set aside. In a very large skillet, cook the pancetta over medium heat for 5 minutes, until crisp. Remove with a slotted spoon and drain on several layers of paper towels. Do not drain the fat from the skillet. Add garlic and raisins to the pan and sauté about 1 minute, until garlic is pale golden, then stir in vinegar and oil. Bring to a simmer, add broccoli to the pan and toss to combine. Cook until the broccoli is heated through. Season to taste with salt and pepper. Makes 4 servings -------------------------- FUDGE CUPCAKES Served at Wichita Center for the Arts event, Holiday Tables lunchroom for several years, this is a great standard. 5 ounces semi-sweet chocolate 1 cup butter 1 ¾ cups sugar 1 cup flour 3 cups chopped pecans 4 eggs, lightly beaten 1 teaspoon vanilla extract Preheat oven to 325°F. Line muffin tins with foil or paper baking cups. Melt chocolate and butter in microwave on low. In a large mixing bowl combine sugar, flour, nuts and add eggs and vanilla. Stir into chocolate mixture until dry ingredients are barely incorporated, do not beat. Fill muffin papers full. Bake for 18 minutes (full sized cupcakes need to bake 25 minutes or less). These do not test dry. Centers will be fudgy. Makes approximately 28 mid-sized or 18 full sized cupcakes. -------------------------- NANCY KASSEBAUM BAKER’S CHOCOLATE ICE CREAM PIE CRUST Former US Senator Nancy Landon Kassebaum Baker notes that her children and grandchildren have loved this for years. Favorite ice cream fillings are coffee or chocolate chip; or mint ice cream at Christmas. 3 ounces semi-sweet chocolate 2 1/2 tablespoons butter 2 cups crispy rice cereal 1 quart ice cream In a small saucepan over medium heat, melt chocolate with butter. Add rice crispies and mix. Butter a 9 or 10-inch pie pan and press the mixture into the plate. Fill remaining plate with the ice cream of your choice (let it slightly soften first). Freeze. Remove from freezer 30 minutes before serving. Top with fudge or chocolate sauce, whipped cream, nuts or chocolate curls.	RECIPE CONTRIBUTORS Bonnie Aeschliman Anna Anderson Carlene Banks Todd & Cindy Banks Michele Banks Sen. Nancy Landon Kassebaum Baker Mary Ellen Barrier Shirley Beggs Beth Boerger Linda Boerger Barry Bradley Linda & Robert Brand Amy Cunningham Alta DeVore RoxAnn Banks Dicker Eisenhower Library Archives Valerie Edwards Analee Etheredge Debbie Deuser Darla Farha Ann Garvey Jean Gaunt Chef Stephen Giunta Stephen Gleissner Kathyrn Gleissner Genevieve Gordon Jeanne Harter Gordon Teresa Covacevich Grana Joyce Haynes Bev Hoover Anita Jones Carol Jones Mary Ellen Joyner Judy Just Barbara Kieffer Pamela D. Kingsbury Diane C. Lewis Becky Middleton Jayne Milburn Betty Minkler Louise Murdock Tom Otterness Barbara Pearce June Peugh Marlene Phillips Vincent Price Chef Anne-marie Ramo Barbara Rensner Becky Ritchey Karen Root Alfrieda Sandzen Katherine Walker Schlageck Gov. Kathleen Sebelius Joan Schulz Charles K. Steiner Joe Stumpe Pat Thiessen Vicky Tiahrt Joumana & Randa Toubia Dora Timmerman Marni & Rich Vliet Martie Walker Melva Webster Susan Wilhite

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