Photography by Jason Dailey

A Taste of Barolo Grille at Home

Barolo Grille has become a culinary destination in Salina, blending local flavors with global inspiration. One of the standout dishes

(Originally featured in the winter issue of 1995 by "Sterling's Barn," this recipe has been lightly updated.)

1 1/2 lbs Fresh Mushrooms
2 Tbsp butter
4 oz. package cream cheese, softened
3 Tbsp.

Charcuterie boards are ideal for entertaining and the perfect way to showcase a selection of farmhouse cheeses. Choose cheeses with a variety of colors, textures, and flavors. Fresh curds will offer

This recipe was included in the Feast on History feature.

Ingredients

• 1 pound hamburger
• 1 egg
• 10 saltine crackers, crushed
• 2 teaspoons garlic seasoning salt (such as Lowry’s)
• ½ teaspoon

Featured in the spring 2013 "The Ultimate Tailgate" taste of Kansas.

A game-day classic from The Ultimate Tailgate

It’s about smoke rolling out of a grill, neighbors wandering over with plates in

Featured in the 2014 winter issue of KANSAS!.

INGREDIENTS

• 1 jumbo yellow onion (sliced into ¼- inch slices)
• ½ pound flour
• 1 tablespoon seasoning salt
• ¼ gallon milk

(First Issue 1986-Easter "EGG"stravaganza article)

12 hard cooked eggs
2 Tbsp. soft butter
1 1/2 Tblsp. liquid smoke seasoning
2 teaspoons Worcestershire sauce
3/4 c.

2 pounds hot sausage (bulk)
3 cups baking mix
12 ounces cheddar cheese, grated

Mix sausage, baking mix and cheese. Roll into small balls. Bake on cookie sheet at 350 degrees for 15

1 gallon peeled tomatoes (canned)
1 tsp. Garlic powder
1 tsp. Salt
½ onion, chopped
Cilantro ½ bunch
1 cup jalapeno peppers (blended)

Mix together all

1 pkg (8 oz.) cream cheese
2 cups flour
Dash of Salt
1 Cup butter
1 can (4 ½ oz) deviled ham
2 eggs, beaten
½ cup milk
½ cup grated Cheddar Cheese
2 tablespoons mushrooms, finely