Enjoy the journey as we reflect on our vacation to a very haunted Atchison, Kansas. Home of aviator Amelia Earhart and her mom’s fried chicken and biscuits. 

Recipe: https://www.flickr.com/photos/clotho98/5706580236/in/pool-vintage_recipes/

2 frying chickens

½ cup butter (113 grams) 

¼ cup other shortening (56.5 grams)

3 tablespoons flour

2 cups milk (473.2 ml)

Salt and pepper

Have chicken cut into suitable pieces for serving.  Prepare for cooking and roll in seasoned flour.  Melt butter and shortening in deep frying pan and brown the chicken evenly on all sides.  When browned, add ¼ cup water, cover and cook slowly until the chicken is tender, about 30 minutes.  Remove the chicken to a hot platter.  Stir flour into fat in the pan, remove from the fire and add milk; then bring to a boil, stirring constantly until thick and smooth.  Let simmer for five minutes, season with salt and pepper, if necessary, and pour over chicken.  Arrange Royal Biscuits around edge of platter.  Services 8.

Royal Biscuits

2 cups flour (240 grams)

4 teaspoons Baking Powder (Royal was the brand back then)

½ teaspoon salt

4 tablespoons shortening

¾ cup milk (177.5 ml)

Sift together flour, baking powder, and salt; add shortening and mix in thoroughly with fork.  Add liquid to make soft dough.  Turn out on floured board and toss lightly until outside looks smooth.  Roll out ½ inch thick.  Cut with floured biscuit cutter.  Place on greased pan.  Bake in hot over at 475 degrees F (246 Celsius) about 12 minutes. 

“Buttered carrots and peas add lovely color to this platter.  To make cups for the peas, boil white turnips until tender and hollow out the centers.” 

Tip: Prepare the turnips in advance: boil the turnips in salted water with the skin on for 30 minutes.  Let the turnips cool to make them easier to peel. Scoop out enough turnip to make a cup.  If they still need cooking you can cook them in the microwave before serving with buttered peas and carrots. 

Other References from the show:

Atchison Hauntings, we’ll put the link in our show notes https://www.legendsofamerica.com/ks-hauntedatchison/

Amelia Earhart article from NPR https://www.npr.org/sections/thesalt/2017/07/08/536024928/amelia-earharts-travel-menu-relied-on-three-rules-and-peoples-generosity

The blog from US Ghost Adventures gives a good history of Sallie House https://usghostadventures.com/haunted-stories/31-days-of-halloween/sallie-house/

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We're back!  After a year of traveling and reading many books on paranormal phenomena, we are still committed to bring you mid-western low-brow humor you've come to expect as we discuss the paranormal and recipes. 

This episode features a hacked Cronut (Croissant Doughnut) from
  https://tasty.co/recipe/hacked-croissant-donuts
For 12 doughnuts
Dough
-all purpose flour, for dusting
-2 packages frozen puff pastry
-1 large egg, beaten
Frosting/Icing
-1 cup vanilla frosting
-1 tablespoon whole milk

Preparation
Line a baking sheet with parchment paper.
Lay a puff pastry sheet flat on a lightly floured surface. Use a pastry brush to cover the sheet completely with the beaten egg. Fold the sheet into thirds along the creases, like a letter, and place on the prepared baking sheet. Repeat with the remaining 3 sheets of puff pastry. Refrigerate until stiff and completely chilled, about 1 hour.
Preheat the air fryer to 350°F (180°C) for 20 minutes. Set a wire rack over a baking sheet.
Remove the puff pastry from the refrigerator and use a 3-inch round cutter to cut out 12 rounds, 3 per sheet. Use a 1-inch round cutter to cut out the center of each pastry round. Remove and discard the scraps, or air fry for chef’s snacks.
Working in batches, place the donuts in the air fryer, spacing 1 inch apart, and cook until the donuts have puffed completely and are golden brown all over, about 15 minutes. Transfer to the wire rack.
Make the icing: In a medium bowl, stir together the frosting and milk until smooth. Transfer the mixture to a small piping bag and cut a hole in the tip. Pipe the icing on the top of the donuts.
Enjoy!

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Survey some of the many haunted forests in the world while enjoying deviled eggs and gypsi cabbage sarma. 

Authentic Gypsi (Romani) Sarma (Cabbage Rolls)
Ingredients:
1 Head Cabbage
2 lbs. Ground Turkey
1 1/2 Cups Brown Rice
2 Eggs
2 White Onions
2 Tbsp. Olive Oil
Fresh Oregano & Parsley
Cumin, Salt and Pepper
Cut the core out of the center of the cabbage and drop the head into a pot of boiling salted water. When leaves begin to loosen ,remove from pot, separate leaves, and trim away the thick center vein.  Chop onions with oregano and parsley; add cumin, salt and pepper -- mix.
Place in a big bowl, add ground turkey, brown rice, eggs, and knead. Place 2-3 Tbsp. of mixture on leaf at the thick end, fold sides and roll. Place rolls in a 10x13 baking dish, brush with olive oil , cover with cabbage water, add bay leaves, cover, bake for 1 & 1/2 hrs. at 400 degrees.

Deviled Eggs
Servings 12, Prep 10 mins, Cook 10 mins
Ingredients
 12 large eggs
   1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
    2 Tablespoons pickle relish , or 1 dill pickle, diced
    1 1/2 teaspoons dijon mustard
    salt and freshly ground black pepper , to taste
    paprika for garnishing
Instructions
Cook the eggs. See note above for directions for boiling, baking or using the instant pot to cook perfect hard-boiled eggs.   Peel the eggs and then cut them in half, lengthwise. Carefully remove the yellow yolks and place in bowl.   Stir together the mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo , Greek yogurt or mustard, to taste, if needed.  Add horseradish and Cajun spices to taste.   Add a big spoonful of filling back into each egg white.   Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.

References:
https://tastesbetterfromscratch.com/traditional-deviled-eggs/#recipe
Gypsy cooking, authentic and delicious From an ABC7 news story on April 20 ,2009
https://abc7news.com/archive/6770901/
https://www.cntraveler.com/gallery/haunted-forests-around-the-world

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