Book explores what K-State brought to the national table

By Megan Moser

A new book explores the university’s food heritage — and offers some previously secret recipes from local chefs.

“Teatime to Tailgates: 150 Years at the K-State Table,” by Jane Marshall, is full of stories, photos and recipes from 1863 to the present.

Marshall, a food journalist and culinary historian, teaches in the College of Human Ecology. She said the book is a combination of “history book, scrapbook and recipe book.”

It covers nearly every corner of campus from the Call Hall dairy bar to the Van Zile dining room.

It details the mealtime struggles of early settlers and describes some of the K-State scientists whose developments helped make Kansas the top wheat producer in the country.

It also delves into students’ food memories of campus and strategies for tailgating fare.

“The most important part of the book is the people — the faculty, staff and students who have collected food memories and built our food legacy,” Marshall said. “That legacy helps feed the world.”

Some of K-State’s famous food writers are featured. They include Clementine Paddleford, the most famous food editor of her time, who was called the Nellie Bly of culinary writing, and Shirley Sharvis, a writer for national food magazines who was an early pioneer of food and wine pairing.

Michael Bauer, K-State alum and food editor at the San Francisco Chronicle, even contributed a favorite recipe: Chex Party Mix made with bacon fat.

The book touches on several favorite Kansas dishes. There’s bread, of course, as well as pie, steak, bierocks and even (yikes) raccoon.

Recipes include Kansas Dirt from Derby Dining Center, Harry’s Meatloaf, Cohen’s Chicken House Orange Rolls. Brookville Hotel’s coleslaw.

It also includes a previously secret recipe from Deb Canter, famous around town for her cheesecake.

The book was published by the College of Human Ecology, and proceeds from the book go to fund its educational programs.

It is available at Claflin Books, at 119 Justin Hall or online at


Roast Raccoon


From Farm Journal’s Country Cookbook (1959)


3 to 4 raccoons, 4 to 6 pounds each

5 tablespoons salt

2 teaspoons pepper

2 cups flour

1 cup shortening

8 medium onions, peeled

12 small bay leaves


Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown, bean-shaped kernels from under forelegs and each thigh.

Cut into pieces. Reserve meaty back and legs for baking. Cook bony pieces in water to make broth for gravy and stuffing. Add small amount of seasonings. Simmer until meat is tender; strain and use only the broth.

Sprinkle back and leg pieces with salt and pepper. Then dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover.

Bake in 350-degree oven for two hours or until tender. Make gravy by adding flour to drippings in pan. Use 2 or 3 tablespoons of flour for each cup of liquid or broth.


Yield: 24 servings (at least)

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