History Cooks Series Continues

Lincoln Land Community College Community Education is continuing its summer “History Cooks” series with several free cooking and baking demonstrations still remaining in July and August.

The series is presented in partnership with the Lincoln Home National Historic Site and the Springfield Convention and Visitors Bureau. Programs are held Fridays at noon at the Lincoln Home National Historic Site.

Each demonstration highlights a dish found along Route 66. Attendees receive a small sample of the item prepared, along with a souvenir recipe card so they can make the dish at home.

The remaining schedule includes:

July 10: “Southern Fried Catfish” from Lebanon, Mo., presented by Chef Lakesha Jackson, LLCC Community Education culinary instructor.

July 17: “Brisket” from Shamrock, Texas, presented by Chef Howard Seidel, LLCC adjunct culinary instructor.

July 24: “Chicken Fried Steak” from Tulsa, Okla., presented by Chef Channing Fullaway, culinary coordinator for LLCC Community Education.

July 31: “Blue Corn Enchilada” from Santa Fe, N.M., presented by Chef Kevin Sullivan, culinary instructor for LLCC Community Education.

Aug. 7: “Pot Roast Skillet” from Needles, Calif., presented by Chef Jamie Williams, LLCC adjunct culinary instructor.

Earlier programs in the series featured Route 66-inspired favorites including Chicago Italian beef, Springfield horseshoes, Springfield chili, St. Louis toasted ravioli, spumoni shakes and gooey butter cake.

The series is free and open to the public.