The EBC Family Cookboook

Buried in here you’ll find some favorite recipes shared from members of EBC.   Want to add one of your own? Just drop a copy of your recipe by the front office (you can email it in, of course). Here’s what we’ll need:
*  Your personal or “personalized” recipe (Sorry – no pages out of cookbooks, magazines, and other “printed” material)
*  A photo of the completed recipe (think of it as gustatory eye candy)
*  AND a photo of YOU! (after all you’re the most important part of the recipe!)
One last thing … to encourage everyone to contribute, we’re asking folks to only share 2 recipes each.  (If your friends want to know what else you can make, they should just invite you over!)


Soups and Stews
      Kansas City Steak Soup
Main Course – Beef and Pork
Main Course – Fishies and Stuff
Main Course – Pasta
Main Course – Poultry
      Coq au Vin ala Italiana
Appetizers and Snacks


Kansas City Steak Soup
Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins

Good for those cold Kansas City nights!

Course: Soup
Cuisine: American
Servings: 24
  • 1 cup butter
  • 1 cup flour
  • 8 cups vegetable broth
  • 1/4 TBsp ground pepper
  • 1 onion chopped
  • 3 stalks celery chopped
  • 8 oz fresh green beans
  • 8 oz frozen corn
  • 1 16 oz can stewed tomatoes
  • 40 oz beef broth
  • 1 tsp thyme
  • 4 potatoes diced into cubes
  • 3 lbs KC strip steak
  • 2 TBsp butter
  1. In a large stock pot, make a roux by melting 1 cup butter then stirring in the flour. Brown on medium-low heat to the color of a penny. Stir in the broths and all the veggies and spices and bring to aboil.

  2. While that's coming up to heat, cut the steak into chunks then brown in a skillet with the 2 Tbsp butter. Drain off all the grease then add the meat to the stockpot.

  3. Bring the soup back to a boil then reduce heat and simmer for at least 4 hours, stirring occasionally.

  4. For a more stew-like consistency reduce the broths by half.

Shared by Doug Ebert
Recipe Notes


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Coq au Vin ala Italiana
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

A traditional European dish with a touch of Rome.  

Course: Main Course
Cuisine: Italian
Servings: 4
  • 1 Tbsp olive oil
  • 1/2 cup flour
  • 1 tsp poultry seasoning
  • 8 oz Italian sausage crumbled
  • 2 cloves garlic crushed
  • 1/2 cup onions coarsely chopped
  • 2 carrots sliced
  • 8 ounces mushrooms sliced
  • 1/2 tsp rosemary
  • 1/2 cup red wine
  • 1 14.5 ounce can diced Italian-style tomatoes
  1. In a stew pot heat the oil to medium.  In a good-sized plastic bag add the flour and poultry seasoning and shake it to mix. Then dredge each of the pieces of the chicken in the flour and brown the chicken for about 4 to 5 minutes on each side.   Remove the chicken and set it aside, but keep it warm. 

  2. Add the sausage to the pot and saute until just browned, then add the garlic, onions, carrots, mushrooms, and rosemary. Sauté for another 10 minutes. Now return the chicken parts to the pot, "burying" them in the veggies.
  3. Finally add the wine and diced tomatoes, cover and let it simmer for 30 minutes. Turn off the heat and allow the covered pot to stand for 10 minutes before serving.
  4. Traditionally this dish is served over chunks of "rough" bread, but it also works great over brown rice!
Shared by Doug Ebert

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