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SPRINGFIELD – Lincoln Land Community College Community Education is again partnering with the Lincoln ������ National Historic Site and Springfield Convention and Visitors Bureau this summer to present “History Cooks,” a series of free cooking and baking demonstrations of dishes found along Route 66.

All programs will be on Fridays at noon at the Lincoln ������ National Historic Site. Attendees will receive a small sample of the item prepared and a souvenir recipe card so they can re-create the dishes at home.

The lineup includes:  

June 5: “Chicago Italian Beef” – Chef Kim Carter, ������ adjunct culinary instructor

June 12: “Springfield Horseshoe” – Chef Ty Bergman, ������ adjunct culinary instructor.

June 19: “Springfield Chili” – Chef David Radwine, ������ adjunct culinary instructor.

June 26: “St. Louis Spumoni Shake and Toasted Ravioli” – Sheridan Lane, director ������ culinary program and operations
                          
July 3: “St. Louis Gooey Butter Cake” – Chef Stephanie Warren, ������ adjunct culinary instructor.

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

July 17: “Brisket” from Shamrock, Tex. – Chef Howard Seidel, ������ adjunct culinary instructor.

July 24: “Chicken Fried Steak” from Tulsa, Okla. – Chef Channing Fullaway, culinary coordinator, ������ Community Education

July 31: “Blue Corn Enchilada” from Santa Fe, N.M. – Chef Kevin Sullivan, ������ Community Education culinary instructor

Aug. 7: “Pot Roast Skillet” from Needles, Calif. – Chef Jamie Williams, ������ adjunct culinary instructor.