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| Stephenson's Potato Soup |
The Stephensons opened their original restaurant at 40 Hwy and Lee's Summit Road on April 16, 1946, with ten booths. They fed 38 people that first day. Sadly, after 61 years, the business closed in February 2007, ending a culinary era in Kansas City.
Even though the restaurant no longer exists, many of their recipes live on. One of my favorite Stephenson's recipes is their potato soup which I continue to make for my family.
STEPHENSON'S POTATO SOUP
(Makes 6 servings)
6 medium potatoes, peeled and diced
2 T. butter
1 medium carrot, diced
1/4 cup finely chopped onion
2 T. flour
4 cups milk
2 T. finely chopped parsley
1 T. salt
1/2 t. seasoned salt
1/4 t. Accent
1/4 t. red pepper
1 chicken bouillon cube
Cook potatoes in boiling, salted water until tender. Melt butter in 3-quart kettle until golden brown. Add carrots and onions. Cover and cook until tender. Remove from heat. Blend in flour. Stir in milk. Add half of potatoes. Mash rest of potatoes and add with rest of ingredients. Heat until steaming hot.
NOTE: This is an easy recipe to alter. You can add cheese and bacon bits for a topping, or if you really like veggies, add celery or zucchini.
I am looking for Stephenson's zucchini casserole recipe.
ReplyDeleteSTEPHENSON'S
DeletePOTATO SOUP
6 medium Potatoes, peeled and diced
2 tablespoons Butter
1 medium Carrot, diced
1/4 cup finely chopped onion 2 tablespoons Flour
1 quart Milk 2 tablespoon finely chopped Parsley
1 tablespoon Salt
1/2 teaspoon Seasoned Salt
1/4 teaspoon each Ac'cent , Red Pepper
1 Chicken Bouillon Cube
Cook potatoes in boiling salted water until tender. Melt butter in 3-quart kettle until golden brown. Add carrots and onions. Cover and cook until tender. Remove from heat. Blend in flour. Stir in milk. Add half of potatoes. Mash rest of potatoes and add with rest of ingredients. Heat until steaming hot.
This is the real Scalloped Zucchini Casserole recipe from Stephenson's that appeared on page 113 of JE Cornwell's cookbook, Restaurant Recipes of Kansas City. There was nothing better than a steaming portion of this delicious side dish served along side their fork tender pork chops, loaded baked potatoes, and green rice.
DeleteStephenson’s Scalloped Zucchini Casserole
Heat to scalding:
1 Cup hot milk
1 Chicken bouillon cube
1 Tbsp. Butter
Mix the following:
2 Lbs. zucchini, diced
2 Eggs beaten
1 Tbsp each; chopped pimento, chopped onion, chopped green pepper
¼ Cup bread crumbs
¼ Tbsp. Salt
Dash pepper
Blend with milk mixture and bake in 1 ½ quart baking dish at 325 degrees about 1 hour. Makes 6 to 8 servings.
Add 1 cup of grated cheddar cheese. I have every recipe Les and Lloyd came up with and worked there for 19 years...
DeleteDo have the Apple Butter recipe? Thank you in advance!
DeleteUnfortunately, Stephenson's zucchini casserole recipe does not appear in the Stephenson's cookbook, but below is a recipe that is just about the same thing - it tastes very similar.
ReplyDeleteZucchini Casserole
1 c. grated carrots
1 c. grated potatoes
1/3 c. minced onion
2 c. grated zucchini
salt and pepper to taste
1 egg
milk
Combine carrots, potatoes, onion, zucchini, salt and
pepper. Add egg and enough milk to be like cake batter. Place
in casserole. Dot with butter. Sprinkle bread crumbs over
top. Bake at 350 degrees until tender.
Does anyone have the brisket rub mix that used to be produced by Williams Chili?
ReplyDeleteIt was actually made by McCormick. It was their basic seasonal all we bought by 50 lb boxes. Also had a dash of Oregano in it...
DeleteLooking for stephensons Apple rub recipe, anyone?
ReplyDeleteI'd love to have the recipe for their brandy apple pie
ReplyDeleteAnyone have their red hot spiced apple ring recipe. I don't believe they pealed the apples.
ReplyDelete