.................. Cooking with Barry & Meta

Valentine Diner Fare . . . as featured in KANSAS! magazine

In a nod to by-gone days and a tribute to the owners who are currently operating Valentine diners, I wrote an article titled “Space Age Diners” for the vol. 80, issue 5 2024 issue of KANSAS! magazine (pp 50-57). It was easy to get caught up in the history of those diners that were manufactured in Wichita I discovered that ValentineManufacturing Company constructed portable, self-contained, prefabricated metal units in Wichita from the late 1930s into the mid-1970s. It has been estimated that 2,200 Valentines were built and shipped across the country; over 90 of those remained in Kansas.

While over 90 Valentine structures have been documented in Kansas, I discovered just 17 that are either still serving food or have plans to open in the near or distant future (see list that follows the recipes).

After many years of wear and tear, they are showing their age and are in various states of repair but on our trek across Kansas, Barry and I ate some fantastic food. We didn’t make it to all but we have hopes of sampling more diner food in the future.

As always, recipes were included with the Taste feature . . .

SWEET TREATS — Behind the front counter in the LoMar Diner in Eureka is a vintage Taylor Soft-Serve Ice Cream machine that is used to crank out all kinds of sweet treats—cones, cups of ice cream, hand-blended milkshakes and malts made with real malt powder. A diner reviewer from Texas called their chocolate milkshake “the best from here to the west coast.” Owners and operators Daniel & Desiree’ McVey tout other ice cream favorites that include Tornados (soft-serve ice cream mixed with a large choice of candies), Peach Milkshake (a LorMar original milkshake made with real peaches and the same secret ingredient used by the original owners Loy and Mary Browning), and The Marshmallow Nut Cup. Specialties such as these were just one of the reasons this iconic diner represented Kansas as “The Best Drive-In Restaurant in Every State” in the May 2023 online edition of Mash.

LoMar Drive In MARSHMALLOW NUT CUP

Yield: 1 serving

Total preparation time: About 2 minutes

INGREDIENTS:

1 (9-ounce) clear plastic PET cup or any clear cup/glass

4-ounces (1/2 cup) marshmallow crème

4-ounces coarsely chopped roasted and salted peanuts

6-ounces (3/4 cup) soft-serve ice cream, vanilla, chocolate or twist ice cream

DIRECTIONS

1. Drizzle 2 ounces of gooey marshmallow crème around the sides of the cup.

2. Sprinkle 2 ounces of the peanuts around the sides of the cup, allowing it to stick to the marshmallow crème.

3. Fill cup with 4 ounces of soft-serve ice cream (most popular is vanilla).

4. Pat the cup 2 to 3 times lightly on a hard surface in order to shift the ice cream into the cup more evenly and push out any air pockets. Fill the cup with the remaining ice cream, allowing a gap around the inside rim of the cup, forming a peak in the middle.

5. Drizzle the remaining 2 ounces of marshmallow crème over the peak, allowing it to drip into the open gap.

6. Top with the remaining peanuts.

7. Add a spoon and serve immediately!

The Grinder Man Tuna Salad Sub is based on a sandwich that Paul Donyon’s Italian grandmother made for him back in Rhode Island. It features simple ingredients punched up with the addition of chili sauce and crunchy celery. Like all their subs, it is served on locally baked white or wheat Italian rolls.

THE GRINDER MAN TUNA SUB

Yield: 4 to 6 serving

INGREDIENTS

3 small (5 –ounce) cans water-packed tuna, drained

10 ounces (1 ¼ cups) mayonnaise

2 ½ ounces (heaping ¼ cup) chili sauce

2 ribs of celery, finely chopped

INSTRUCTIONS

1. Combine all ingredients and lightly mix.

2. Serve on Italian sub rolls with lettuce.

Travel guide to vintage Valentine Diners that still serve food or are in the process of renovation. (Details about each are included in the article.)

1. Dighton — Frigid Creme, 433 E. Long St., (620) 397-5512.

2. Eureka — LoMar Drive In, 916 East River, (620) 583-7810.

3. Galena — Hotrod Hangout, Speed Shop & Diner, 201 S Main, (785) 577-9752. Opening later in 2024.

4. Grandview Plaza (near Junction City) — Stacy's Restaurant, 118 W Flint Hills Boulevard, (785) 238-3039.

5. Hugoton — Acosta’s & Nieto’s Café, 110 W 4th St, (620) 544-4004. T

6. Meade — Bob's Drive-In, 801 Carthage St, (620) 873-2862.

7. Ness City — Frigid Cream, 501 E. Sycamore St., (785) 798-2424.

8. Mission — The Snack Shack on Johnson Drive, 6018 Johnson Drive, (913) 381-3200. N

9. Parsons — Big Sky Bistro, 1500 Main St. Undergoing major remodeling and renovation, this Valentine Burger Bar model is set to reopen in 2024.

10. Overland Park— Grandstand Burgers, 4942 Merriam Dr. (913) 362-0111.

11. Pleasanton — Cookee's Drive-In, 102 E 12th St, (913) 352-8789.

12. Smith Center — Pete’s, 114 E. Hwy 36, (785) 686-3223.

13. St. John — The Diner, 106 N. Main. In the process of a major renovation.

14. Wichita — Chicken Chicken, 2419 E 13th St, (316) 295-3848.

15. Wichita — Grinder Man, 510 E Pawnee, (316) 264-3462. Cash only.

16. Wichita —Mr. Taco/Tacos Alex, 711 W 25^th St N., (316) 663-5019.

17. Wichita — Sport Burger Drive-In, 134 N Hillside, (316) 350-7679.

Crockpot Pepper Steak Recipe              L

Round steak was on sale and I have a few garden peppers and onions left so pepper steak in the crockpot was an easy and tasty dinner.n

Crockpot Pepper Steak Recipe About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef broth in the crock pot. 
Stir to combine.
Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through. 
To thicken sacue: In a small bowl, whisk together the cornstarch and cold water. Add to the meat mixture.
Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened.  Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
Serve over rice.

Crockpot Pepper Steak Recipe About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef broth in the crock pot. 
Stir to combine.
Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through. 
To thicken sacue: In a small bowl, whisk together the cornstarch and cold water. Add to the meat mixture.
Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened.  Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
Serve over rice.

Sweet and Spicy Almonds

Sweet and spicy, these addictive almonds are the perfect snack or serve a variety of nuts (including Rosemary Cashews, &/or a selection of pecan treats. Great for gift giving, too.

Sweet and Spicy Almonds Yield: 2 1/2 cups almonds

1/4 cup granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper, or less if preferred

2 1/2 cups whole almonds

1 teaspoon water

1 tablespoon honey

1 teaspoon olive oil

Preheat an oven to 350° F.
Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.  
Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.  
Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened.
Pour the almonds into the sugar and spice mixture, and toss until evenly coated.
Spread onto baking sheets in a single layer, and cool to room temperature.

Recipe without photos . . .

Sweet and Spicy Almonds Yield: 2 1/2 cups almonds

1/4 cup granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper, or less if preferred

2 1/2 cups whole almonds

1 teaspoon water

1 tablespoon honey

1 teaspoon olive oil

Preheat an oven to 350° F.
Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.  
Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.  
Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened.
Pour the almonds into the sugar and spice mixture, and toss until evenly coated.
Spread onto baking sheets in a single layer, and cool to room temperature.

Rosemary Cashews

We offered a a variety these savory cashews along with Sweet and Spicy Almonds to accompany drinks before a recent dinner party. A selection of pecan treats would also be a great addition.

Rosemary Cashews

1/2 pound roasted unsalted cashews

1/2 tablespoon olive oil

1 tablespoon rosemary sprigs

Pinch or two of brown sugar

1 teaspoon kosher salt

Preheat the oven to 350°F.
Toss the cashews with remaining ingredient and then spread evently on a rimmed sheet pan.
Place in the oven until warm, about 5 minutes.
Serve while still warm or when cooled

Chef Alli’s BBQ Chicken Sliders

I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich. I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.

Chef Alli’s BBQ Chicken Sliders Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2 tablespoons melted butter

Sesame seeds for garnish, optional

Preheat the oven to 350° F.
Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
Uncover the sliders and let them rest for 5 minutes before serving at once.

Recipe without photos . . .Chef Alli’s BBQ Chicken Sliders Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2 tablespoons melted butter

Sesame seeds for garnish, optional

Preheat the oven to 350° F.
Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
Uncover the sliders and let them rest for 5 minutes before serving at once.
Sesame seeds for garnish, optional
Preheat the oven to 350° F.
Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
Sprinkle the shredded cheese evenly over the chicken layer.
Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
Uncover the sliders and let them rest for 5 minutes before serving at once.

Best Butter Beans

A quick-to-make and tasty main or side dish. Additions, including lightly sautéed spices dried tomatoes, spinach and lightly sautéed spices, really add to the flavor profile.

Best Butter Beans 4 servings

It helps to prep & assembly all ingredient
below preparing recipe.

1 tablespoon butter

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream

1/4 cup grated Parmesan

1 tablespoons chopped fresh basil, optional

Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.  
Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired.
Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil.
Serve warm with crusty bread.

Recipe without photos . . . Best Butter Beans 4 servings

1 tablespoon butter

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream

1/4 cup grated Parmesan

1 tablespoons chopped fresh basil, optional

Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.  
Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired.
Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil.
Serve warm with crusty bread

Oven Baked Jalapeño Pepper Poppers with make ahead & freezing instructions

Garden grown spicy jalapeno peppers are stuffed with a rich cheese and bacon-studded filling, and then finished with crispy seasoned panko. Included are make ahead instructions + also explanations on freezing pepper poppers so they can be enjoyed later.

Oven Baked Jalapeño Pepper Poppers Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

Preheat oven to 400° F. in peppers are to be baked after assembly
Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
Transfer peppers cut side up to a parchment lined baking sheet.
In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.

Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.
Adding olive oil panko allows the breadcrumbs to brown as the poppers bake.

Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
If desired, garnish baked peppers with extra finely chopped bacon and green onions.

Recipe without photos . . . Oven Baked Jalapeño Pepper Poppers Yield: 12 peppers