The Sedalia Katy Depot

 Preparation time: 45 minutes            Yield:  8 servings

6 large onions, 1/8 inch diced                          4 oz butter 

4 quarts rich chicken stock                           4 sprigs parsley

1 clove garlic                                                   2 bay eaves

1/4 cup Worcestershire sauce                           Soup Croutons

Parmesan cheese, fresh grated

Slice onions 1/8 inch across, then dice.  In the large skillet over medium heat, saute’ onion in butter until light brown.  Meanwhile, heat stock in pot.  Add sautéed onions to heated stock.  Add parsley, garlic, bay leaves and Worcestershire sauce.  Bring to a boil, reduce heat, and simmer for 20 minutes.  Remove parsley, bay leaves and garlic.  Place croutons in serving bowls, pour soup over and top with a generous portion of freshly grated Parmesan cheese.

This dish originated with T. T. Turner, then superintendent of MKT dining service, to popularize Texas onions.  When it was first introduced, stewards reported no great demand.  Eventually, however, demand grew, and the railroad reported nine out of ten regular MKT passengers asking for this specialty in particular. 

Katy Kornettes

1qt boiling canned sweet milk

1 lb white cornmeal

4 oz butter, softened

1 T sugar

1 t salt

Lightly grease 2 large cookie sheets and set aside.  Bring milk to a boil and pour into mixing bowl.  Stirring constantly, add white cornmeal, butter, sugar, and salt and mix well.  Let stand for 5 minutes.  using a pastry bag or tablespoon, drop silver-dollar-sized quantities onto cookie sheet.  Cool at room temperature for 15 minutes, then place in oven for about 20 minutes, until cooked through. 

Introduced September, 1953 and proved to be tremendously popular

Batter:  1 cup flour

            1 cup sugar

            3/4 cup milk

            2 1/2 teaspoons baking power

Melt one stick of butter in a baking dish and pour batter over top of butter.  Add 1/2 cup sugar to 3 cups sliced peaches, which have been mixed with 1/8 teaspoon almond extract and one tablespoon of cooked tapioca.  Add to top of batter. Bake about 35 minutes at 400 degrees.  Serves 10