Recipes

Rocky Mountain Recipes 7-21-14

July 21, 2014 — 

Caramelized Cumin-Roasted Carrots
Marlene Maurer • Lakewood, Colo.
12 medium to large Carrots, peeled, cut on diagonal into 1/2-inch thick pieces
2 Tbsp. Extra virgin olive oil
1 1/2 t. Cumin seeds
2 t. Coarse kosher salt
Preheat oven to 400 degrees. Spray large, rimmed baking sheet with nonstick spray. Combine carrots and all remaining ingredients in large bowl. Toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35-40 minutes.

Bacon and Tomato Combo
Sharon Raasch • Champion, Neb.
4 Bacon strips, diced
1 Garlic clove, minced
1 med. Onion, thinly sliced
1/4 lb. Fresh mushrooms, sliced
1 Tbsp. Flour
1/2 t. Seasoned salt
5 med. Tomatoes
6 Tbsp. Parmesan, grated cheese, divided
1 Tbsp. Butter
In a skillet, cook bacon until crisp. Drain on paper towel, reserve drippings. Saute garlic, onion and mushrooms in drippings until tender. Stir in bacon, flour and seasoned salt. Cut tomatoes into 1/2 inch slices, place 1/2 in a lightly greased 8-inch square baking dish. Spoon half of the bacon mixture on tomatoes. Sprinkle with 3 Tbsp. Parmesan cheese. Repeat layers. Dot with butter. Bake at 350 degrees for 25 minutes. Yields six servings.

Farm-Style Kale
Marcey Dyer • Pierce Colo.
2 strips Bacon
1 Tbsp. Butter
1 small onion, finely chopped
1 lb. Kale, washed, stems removed and chopped
Salt and pepper
1 Tbsp. Red wine vinegar
1 Lemon, thinly sliced
In a large skillet, fry bacon until crisp. Drain on paper towels, crumble and set aside. Add butter to the bacon drippings. Add onion and cook over medium-low heat until golden. Add kale with just the water that clings to the leaves. Cover and cook, stirring occasionally until tender, about 15 minutes. Add salt and pepper to taste. Add vinegar. Toss and turn out into a serving dish. Sprinkle with the reserved bacon and garnish with lemon slices.

Cheesy Baked Eggplant
Cathleen Kuhlmunn • Longmont, Colo.
1 Eggplant, sliced into 1/2 inch rounds
2 Tbsp. Olive oil, or as needed
1 Tbsp. Garlic powder, or to taste
2 Tbsp. Olive oil
1 small Onion, chopped
3 Garlic cloves, chopped
2 small Tomatoes, chopped
1 (10 oz) pkg. Fresh spinach leaves
1/2 c. Ricotta cheese
3/4 c. Mozzarella cheese, shredded, divided
3/4 c. Parmesan cheese, grated, divided
3/4 c. Tomato pasta sauce
2 t. Italian seasoning
Preheat the oven to 350 degrees. Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes. Heat 2 Tbsp. of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese. Set aside. Place the eggplant slices in a greased 9-by-13-inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Honey Harvard Beets
Iola Egle • Bella Vista, Ark.
6-7 meduim Beets
2 Tbsp. Cornstarch
1/2 c. Apple cider vinegar
1/2 c. Honey
1/2 t. Salt
1/4 c. Butter, cubed
Cover beets in sauce pan with water. Cook beets with skins until tender - about 35 minutes. Drain and peel. In a large saucepan, combine cornstarch, 1/3 c. Water and stir until smooth. Add vinegar, honey and salt. Bring to boil, cook and stir until thickened, about 2 minutes. Add butter and beets; heat through. Makes 4-6 servings.

Italian Style Peas
Helen Druse • Lafayette, Colo.
1 small Onion, diced
4 oz. Ham diced, fully cooked
4 t. Canola oil
1 pkg. Frozen peas
1/2 t. Salt
1/4 t. Oregano
1/4 t. Pepper
In a skillet, saute the onions and ham in oil until tender. Add the remaining ingredients. Reduce heat, cover and cook until peas are tender.

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Plains Edition Recipes 7-19-14

July 21, 2014 — 

Lettuce Dressing
Kay Bedlan, Lewellen, Neb.
1 c. White sugar
1 Tbsp. Celery seed
1/8 t. Garlic salt
1 Tbsp. Dry mustard
1/2 c. White vinegar
1/2 c. Vegetable oil
1 reg. Can tomato soup
Salt and pepper
Mix all ingredients together. Pour into tight-lid container. Keep refrigerated.

Homemade Croutons
Sharon Raasch, Imperial, Neb.
Day old French bread
Olive oil
Salt
Freshly ground black pepper
1/4 t. Red pepper flakes
Preheat oven to 400 degrees. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes. Yield: 4-6 servings.

Mayonnaise
La Veta Cole, Alliance, Neb.
1/4 c. Sugar
1/2 c. Flour
1-1/2 c. Water
3 Egg yolks
3 Tbsp. Vinegar
1/4 c. Lemon juice
1 1/2 t. Salt
3/4 t. Dry mustard
Dash cayenne pepper
1 c. Salad oil
Blend and boil for 1 minute - sugar, water and flour. Stir egg yolks well, add lemon juice. Slowly add hot mixture and blend well. Last, add salad oil over slowly. Cook until smooth.

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Rocky Mountain Recipes 7-14-14

July 11, 2014 — 

Pasta with Ratatouille Sauce
Sharon Raasch • Imperial, Neb.
1 Tbsp. Corn Oil
2 med Eggplant, raw
1 large Peppers, sweet, red, raw
1 large Peppers, sweet, green, raw
2 med Squash, summer, zucchini, includes skin, raw
1 whole Sweet potato, raw
1 large Onions, raw
5 Garlic cloves, raw
1-1/2 c. Basil, fresh
1/2 c. Spearmint, fresh
28 oz Tomatoes, red, ripe, canned, whole, regular pack
2 t. Cider Vinegar
3/4 t. Black Pepper
1/2 t. Sugars, granulated
1/4 t. Cayenne Pepper
8 oz. Macaroni, dry, enriched
In a large, nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Stir in the eggplant, bell peppers, zucchini, sweet potato, onion, and garlic. Stir-fry until the vegetables begin to soften, about 10 minutes. Stir in 2 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. Remove the large pieces of red bell pepper from the skillet and place them in a food processor. Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to puree. Return the puree to the vegetables, then add the remaining tomatoes, vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to low and simmer while you cook the pasta Bring a large pot of water to a boil. Add the ziti and cook until al dente, 10 to 12 minutes, or according to package directions. Drain the pasta in a colander and transfer to individual dinner plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.

Zucchini Fries
Marlene Maurer • Lakewood, Colo.
Nonstick cooking spray
1 1/2 c. Panko
3/4 c. Parmesan, shredded
1 1/2 t. Italian seasoning
1/4 to 1/2 t. Cayenne pepper
Coarse salt
Ground pepper
2 large Egg whites
2 large Zucchini, halved crosswise and cut into 1/2-inch wedges, (1-1/4 pounds total)
Preheat oven to 425 degrees with tacks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together Panko, Parmesan, Italian seasoning, cayenne, 3/4 t. Salt and 1/4 t. Ground pepper. In a medium bowl, lightly beat egg whites. Working with one at a time, dip zucchini wedges in egg whites , then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper. Serve immediately.

Zucchini Casserole
Marcey Dyer • Pierce, Colo.
1 stick butter, melted
1 pkg. Stove Top stuffing
2 c. Zucchini, cubed, cooked and drained
1 c. Carrots, grated
1 small Onion, chopped
1 can Cream of chicken soup
1 c. Sour cream
Grated cheese
Combine melted butter with stuffing and put into 8x10 inch baking dish, reserving 1 cup for topping. Mix together zucchini, carrots, onion, soup and sour cream. Pour over stuffing. Top with reserved stuffing and grated cheese. Bake in 350 degree oven for 30 minutes.

Stuffed Zucchini
Joyce Ramey • Greeley, Colo.
1 medium Zucchini
1-1/2 oz. Cream cheese
1 medium Onion, minced
1/4 t. Salt (optional)
1/4 t. Pepper
1/2 c. Sour cream
Paprika
Place whole unpeeled zucchini in boiling water to cover. Do not cover pan. Reduce heat and simmer until nearly tender, approximately10 minutes. Allow zucchini to cool to handling temperature. Cut each in half lengthwise. Scoop out seeds into a bowl. Mix with cream cheese, minced onion, salt and pepper. Stuff this mixture into the zucchini halves, arranging them in a buttered baking dish. Spoon sour cream evenly over top of each. Sprinkle with paprika. Bake in 325 degree Fahrenheit oven for 10 minutes. Serve immediately.

Cream Cheese Zucchini Bread Loaf
Kathy Kuhlmann • Longmont, Colo.
1 c. Sugar
1/2 c. Packed brown sugar
1 c. Canola oil
1 t. Vanilla
8 oz. cream cheese, softened
2 c. All-purpose flour
1 t. Baking soda
1 t. Baking powder
1 t. Salt
1 t. Cinnamon
1/2 t. Nutmeg
1 1/2 c. Pecans, chopped (optional)
2 c. Zucchini, shredded (about 2 medium)
Preheat oven to 350 degrees. Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth. Add cream cheese and beat until blended. In a separate bowl, combine dry ingredients. Slowly add flour mixture to egg mixture, beating constantly until combined. Fold in nuts and zucchini. Pour evenly into two greased and floured 9-by-5-inch loaf pans. Bake for 1 hour or until a toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in pan before turning out.

Zucchini Bread
Chris Bryant • Johnson City, Tenn.
1 c. Salad oil
3 Eggs, slightly beaten
2 c. Sugar
2 c. Grated raw zucchini
2 t. Vanilla
3 c. All-purpose flour
1 t. Soda
1/4 t. Baking powder
1 t. Salt
3 t. Ground cinnamon
1 c. Walnuts or pecans
Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl. Blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Spoon batter into two well-greased loaf pans. Bake in 325 degree oven for 1-1/2 hours or until done.

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Plains Edition Recipes 7-12-14

July 11, 2014 — 

Pistachio Dessert
Jan Cox, North Platte, Neb.
45 Ritz crackers
1 stick Oleo
2 box Pistachio instant pudding
1 qt. Vanilla ice cream (melted)
1 c. Milk
Heath candy bits
Crush Ritz crackers and add melted oleo in 11-by-13-inch pan. Bake 10 minutes at 350 degrees. Mix pudding and milk. Add melted ice cream. Mix well. Pour over cooled crust. Top with cool whip and heath. Refrigerate for at least 4-6 hours. Better if you can make it the day before.

Butterscotch Spoonoodles
Kay Bedlan, Lewellen, Neb.
1 3 oz. can Chow Mein noodles
1 c. Walnuts, coarsely chopped
1/3 c. Honey
1/4 c. White sugar
2 Tbsp. Butter
1/2 t. Vanilla
1/8 t. Salt
1 (6 oz) pkg. Butterscotch morsels
Combine Chow Mein noodles and nuts in mixing bowl. Set aside. Combine honey, sugar, butter, vanilla and salt in saucepan. Bring to a full boil over moderate heat, stirring constantly. Remove from heat. Add butterscotch morsels. Stir until melted and smooth. Pour over noodles and nuts; mix gently until coated. Drop by heaping teaspoonfuls onto waxed paper on baking sheet. Let stand until set or chill until firm.

Peanut Butter Puppy Treats
Ethel Williams, Papillion, Neb.
1/2 c. Fresh strawberries or blueberries
4 Tbsp. Peanut butter
1/2 t. Brewer’s yeast
4 slices Whole grain bread
In a small bowl, crush the berries. In another bowl, stir together the peanut butter and brewer’s yeast. Make two sandwiches, layering the crushed berries on top of the peanut butter mixture. Cut each into four pieces or uses a cookie cutter to form dog bones. * Note: Treats are filled with fiber-rich fruit and vitamin, brewer’s yeast to keep the dog’s immune system strong.

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Rocky Mountain Recipes 7-7-14

July 8, 2014 — 

Rhubarb Crumble
Iola Egle • Bella Vista, Ark.
2-1/2 c. Rhubarb, small pieces
2 c. Strawberries, quartered
1/4 c. Light brown sugar
1/2 c. Granulated sugar
2-1/2 Tbsp. Cornstarch
1/2 c. Water
1/2 c. Apple juice
Crumb Topping:
3/4 c. Rolled oats
3/4 c. Flour
3/4 c. Light brown sugar
3/4 c. Walnuts, coarsely chopped
1 t. Ground cardamom
1 t. Ground cinnamon
1/2 t. Ground nutmeg
1 cube Butter, softened
Preheat oven to 350 degrees. Place rhubarb and strawberries in a greased 9-by-9-inch baking dish. In a small saucepan, combine both sugars, cornstarch, water and apple juice and cook until mixture thickens, stirring frequently. Pour hot mixture over fruits. In a bowl combine rolled oats, flour, brown sugar, walnuts, cardamom, cinnamon and nutmeg. Cut in softened butter until crumbly. Sprinkle evenly over fruit mixture. Bake for 45 minutes or until the center is bubbly and the topping is golden brown.

Rhubarb Torte
Cathy Kuhlmann • Longmont, Colo.
1/2 c. Butter or oleo
1 c. Flour
5 Tbsp. Powdered sugar
Pinch of salt
3 c. Rhubarb, diced
2 Eggs, beaten
1-1/2 c. Sugar
1/4 c. Flour
3/4 t. Baking powder
Combine butter, flour, powdered sugar and salt. Press evenly into the bottom of a baking dish. Bake at 350 degrees for 10 minutes or until lightly browned. Combine rhubarb, eggs, sugar, flour and baking powder. Pour over baked crust. Return to oven for 25-30 minutes. Cool and serve with whipped cream.

Rhubarb Pudding
Patty Spellman • Yuma, Colo.
Rhubarb, chopped fine
Sugar
1 c. Sour milk
2 Eggs
Margarine, scoop the size of an egg
1/2 t. Soda
Flour
Put rhubarb in a pudding dish and sprinkle sugar over top. Make batter with sour milk, eggs, margarine, soda and enough flour to make batter about as thick is as cake batter. Spread over rhubarb and bake until done. Serve with sugar and cream.

Rhubarb Custard Cake
Hannah Heath • Belle Fourche, S.D.
1 Yellow or white cake mix
4 c. Rhubarb, chopped
1 c. Sugar
2 c. Whipping cream, unwhipped
1/4 t. Nutmeg, optional
Prepare cake mix according to directions on box. Pour into a greased and floured 9-by-13-inch pan. Cover batter with chopped rhubarb. Sprinkle sugar over rhubarb. Pour cream, not whipped, overall. Sprinkle with nutmeg. Bake at 350 degrees for 50-60 minutes or until cake springs back when lightly touched.

Rhubarb-Cherry Jam
Marcey Dyer • Pierce, Colo.
5 c. Rhubarb, 1/2-inch pieces
1 c. Water
5 c. Sugar
1 (21 oz) Cherry pie filling
2 (3 oz) pkgs. Cherry gelatin
1/8 t. Almond extract
In a large pan, cook rhubarb in water until tender. Add sugar and continue cooking for 10 minutes. Add pie filling and cook for an additional 10 minutes. Stir thoroughly. Remove from heat. Stir in gelatin and almond extract. Cool and pour in jars. Refrigerate or put in freezer.

Rhubarb-Apple Pie
Marlene Maurer • Lakewood, Colo.
1/2 (14.1 oz) pkg. Refrigerated pie dough
3-1/2 c. Rhubarb, sliced
1 c. Sugar
1 Tbsp. Fresh lemon juice
2 Granny Smith apples, peeled, cored, sliced
1/2 t. Ground cinnamon
3/8 t. Salt, divided
1 c. All-purpose flour, divided
1/2 c. Packed brown sugar
6 Tbsp. Cold butter, cut into small pieces
1/3 c. Walnuts, chopped
Preheat oven to 425 degrees. Place pie dough on lightly floured work surface and roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, sugar, juice and apples; toss. Sprinkle rhubarb mixture with cinnamon, 1/4 teaspoon salt and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust. Combine remaining flour, remaining salt and brown sugar in a medium bowl. Cut butter into flour mixture until it resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 (do not remove pie). Bake for 30 minutes or until golden and bubbly. (Shield edges of crust with foil if it gets too brown.) Let pie stand on a cooling rack for 15 minutes before slicing.

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Plains Edition Recipes 7-5-14

July 8, 2014 — 

Rhubarb Pudding Cake
Tim Iwan, Ogallala, Neb.
4 c. Rhubarb, diced
1 Egg
1 c. Sugar
2 t. Flour
2 t. Butter
1 Yellow cake mix
1 Egg
Water
Place rhubarb in a 9-inch very deep pan which has been sprayed with non-fat cooking spray. Beat egg. Add sugar, flour and butter. Pour over rhubarb. Mix cake mix according to package directions. Pour cake mix over egg and rhubarb mixture. Bake at 350 degrees for one hour. Good served warm with whipped cream or vanilla ice cream.

Strawberry-Rhubarb Sundaes
Sharon Raasch, Imperial, Neb.
1 lb. Strawberries, hulled, quartered
2 Rhubarb stalks, 1/2-inch pieces, 2 cups
1/2 c. Sugar
2 pints Vanilla ice cream
In a large saucepan, place strawberries, rhubarb, sugar and 1/4 cup sugar. Bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, about 6-8 minutes. Refrigerate until cool, at least one hour and up to a week. Spoon sauce over ice cream. Try serving with shortbread.

Rhubarb Crumble
Iola Egle, Bella Vista, Ark.
2-1/2 c. Rhubarb, small pieces
2 c. Strawberries, quartered
1/4 c. Light brown sugar
1/2 c. Granulated sugar
2-1/2 Tbsp. Cornstarch
1/2 c. Water
1/2 c. Apple juice
Crumb Topping:
3/4 c. Rolled oats
3/4 c. Flour
3/4 c. Light brown sugar
3/4 c. Walnuts, coarsely chopped
1 t. Ground cardamom
1 t. Ground cinnamon
1/2 t. Ground nutmeg
1 cube Butter, softened
Preheat oven to 350 degrees. Place rhubarb and strawberries in a greased 9-by-9-inch baking dish. In a small saucepan, combine both sugars, cornstarch, water and apple juice and cook until mixture thickens, stirring frequently. Pour hot mixture over fruits. In a bowl combine rolled oats, flour, brown sugar, walnuts, cardamom, cinnamon and nutmeg. Cut in softened butter until crumbly. Sprinkle evenly over fruit mixture. Bake for 45 minutes or until the center is bubbly and the topping is golden brown.

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Rocky Mountain Recipes 6-30-14

July 8, 2014 — 

Slow-Roasted Pulled Pork
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Dark brown sugar
1 Tbsp. Smoked paprika
1 Tbsp. Chili powder
1 t. Salt
2 t. Ground cumin
1 t. Freshly ground black pepper
1/2 t. Dry mustard
1/2 t. Ground chipotle chile pepper
1 (5 lb.) boneless pork shoulder (Boston butt) trimmed
2 c. Water, divided
1/3 c. Apple cider vinegar
1/3 c. Ketchup
Sauce:
3/4 c. Apple cider vinegar
1/2 c. Ketchup
3 Tbsp. Dark brown sugar
2 t. Smoked paprika
1 t. Chili powder
To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature for 1 hour. Preheat oven to 225 degrees. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225 degrees for 1 hour. Combine 1/2 cup vinegar and ketchup in a medium bowl. Brush pork with ketchup mixture ( do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190 degrees. Remove from oven. Let stand, covered, for 45 minutes. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired. Yield: 16 servings (serving size about 3 ounces of pork and about 1 Tbsp. sauce.

Sticky Pork Ribs
Sharon Raasch • Imperial, Neb.
3 lbs. Pork ribs
6 Tbsp. Honey
1/4 c. Oyster sauce
2 Tbsp. Rice wine
4 cloves Garlic, finely chopped
1/2 t. Five-spice powder
1/2 t. Crushed red pepper
1/2 t. Salt
Cut ribs into 3-rib portions. Whisk together honey, oyster sauce, rice wine, garlic, five-spice powder, crushed red pepper and salt in a bowl. Place rubs in slow cooker and cover with sauce, turning ribs to coat. Stand ribs on their side to make them fit, if necessary. Cover and cook on low until meat is tender and falling off the bone, 4-5 hours, turning ribs once or twice to allow them to brown. Transfer ribs to a cutting board and cover with foil to keep warm. Pour cooking liquid through a fine mesh sieve into a small pot. Bring to a boil over medium heat and cook until reduced by half, about 5 minutes. Pour sauce over ribs and serve immediately.

Chris’ Apple Pie
Chris Bryant • Johnson City, Tenn.
3/4 c. Sugar
1 Tbsp. flour
1 stick butter
1 t. Vanilla
1 t. Cinnamon
2 Eggs
1-1/2 c. Tart apples, shredded
Cream all together except apples. Stir in apples. Pour into unbaked pie crust. Bake in 350 degree oven for 50 minutes.

Southern Peach Pie
Marcey Dyer • Pierce, Colo.
Crust:
1 c. Flour
1/4 c. Powdered sugar
1/2 c. Butter, melted
Filling:
1 c. Sugar
1/4 c. Dry peach gelatin
3 Tbsp. Cornstarch
1 cup liquid (peach juice plus water)
1/2 t. Almond flavoring
7-8 Peaches
Mix dry ingredients, add butter. Press into a 9-inch pie plate and up sides, but not onto rim. Bake 15-17 minutes at 350 degrees until toasty brown. In a medium pan, mix sugar, gelatin and cornstarch. Add the liquid (peach juice and water). Boil 3-5 minutes. Mix with sliced peaches and put into pie shell. Chill. Top with whipped cream.

Easy Fruit Salad
Helen Druse • Lafayette, Colo.
1 20 oz. can peaches, cut into bite size
1 20 oz. can pears, cut into bite size
1 20 oz. can pineapple tidbits
1 20 oz. can mandarin oranges
1 can lemon pie filling
1 small pkg. Marshmallows
I small pkg. Cool Whip
Drain canned fruit.
Mix and refrigerate overnight or several hours.
Mix chilled lemon pudding and cool whip.
Add fruit and marshmallows.
Optional - add 3 or 4 sliced bananas before serving.
Will serve 15.

Sparkling Melon Salad
Iola Egle • Bella Vista, Ark.
8 serving size watermelon flavor sugar free gelatin
2 1/2 c. Boiling apple juice
1 1/2 c. Cold club soda
1 1/2 c. Cantaloupe balls
1 1/2 c. Honeydew melon balls

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Plains Edition Recipes 6-28-14

July 8, 2014 — 

Sweet Spice Cucumber Relish
Kay Bedlan, Lewellen, Neb.
2 gal. Cucumbers, ground
4 green bell peppers, ground
4 med. Onions, ground
3 c. White sugar
5 c. Dark vinegar
1 Tbsp. Celery seed
1 Tbsp. Mustard seed
1 Tbsp. Tumeric
Sprinkle cucumbers, green pepper and onions with salt. Let stand two hours. Mix together sugar, vinegar and spices. Drain cucumber mixture and cook until transparent. Put into jars and seal.

Mom’s Potato Salad
Doris Rempe, Lawrence, Neb.
4 or 5 large Potatoes, cooked and diced
4 Boiled eggs, peeled and diced
1/4 c. Sweet relish
1/2 c. Onion, chopped
1 t. Celery seed
1 Tbsp. Sugar
1/2 c. Mayonnaise
1/2 c. Evaporated milk
2 Tbsp. Vinegar
1t. Mustard
Mix all together. Season to taste with salt and pepper. Refrigerate awhile before serving to blend flavors.

Strawberry Whip Salad
Chris Bryant, Johnson City, Tenn.
8 oz. Low-fat strawberry yogurt
3 oz. Strawberry Jello
16 oz. Cottage cheese
8 oz. Cool Whip
Mix yogurt, Jello, cottage cheese and cool whip. Double for a larger batch. Keep in refrigerator.

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Rocky Mountain Recipes 6-23-14

June 23, 2014 — 

Watermelon Balls in Tangy Punch Bowl
Iola Egle • Bella Vista, Ark.
1 large, well shaped Watermelon
2 c. Strong brewed tea, hot
2 c. Sugar
2 c. Orange juice
1 c. Lemon juice
6 c. 7-Up Soda, chilled
1/2 gallon Orange sherbet
Cut a slice from the bottom peel of the watermelon so it will sit flat. Do not cut so deep that the watermelon flesh is exposed. Cut a circle into top of melon and remove rind. Scoop out watermelon flesh, leaving 1 inch of pink around the inside. With a melon baler, cut scooped out flesh into balls. Skewer balls onto toothpicks. Cover and chill until ready to serve. In a large bowl, stir together hot tea and sugar. Add orange and lemon juice. Cover and chill until serving time. To serve, pour about 1/2 of the tea mixture into the watermelon. Add 7-Up and sherbet. Fill with remaining tea mixture, as needed. Garnish with watermelon balls. Makes 3-4 quarts.

Easy Rocky Road
Marcy Dyer • Pierce, Colo.
2 c. (12 oz.) Semi-sweet chocolate chips
1/2 stick Butter
2 Tbsp. Shortening
3 c. Miniature marshmallows
1/2 c. Nuts, chopped
Butter a 9-by-9-inch pan. Melt chocolate chips, butter and shortening. Add marshmallows and nuts. Blend well. Spread evenly in prepared pan. Cover and refrigerate until firm. Cut into squares.

Orange Salad
Ethel Williams • Papillion, Neb.
1 (6 oz) pkg. Orange Jello
2 c. Boiling water
2 (3 oz.) pkg. Cream cheese
1 can Sweetened condensed milk
1 (8 oz.) pkg. Frozen whipped topping, thawed
Dissolve Jello in hot water. Beat cream cheese and gradually blend in Jello. Stir in milk. Fold in whipped topping. Refrigerate for four hours.

Buffalo Chicken Dip
Marlene Maurer • Lakewood, Colo.
1 (8 oz) pkg. Cream cheese, softened
1/2 c. Frank’s RedHot sauce, any flavor
1/2 c. Blue cheese, crumbled, or mozzarella cheese, shredded
1/2 c. Blue cheese or ranch dressing
2 c. Chicken, shredded, cooked
Mix ingredients in 1-1/2-quart baking dish. Bake at 350 degrees for 20 minutes until hot and bubbly. Stir. Serve with veggies or crackers. Refrigerate any leftovers.

Apple Pie Spice Salsa with Cinnamon Chips
Sharon Raasch • Imperial, Neb.
SALSA
2 med. Tart apples, chopped
1 c. Strawberries, chopped
1 med. Kiwi, peeled and chopped
1 small Orange
2 Tbsp. Brown sugar
2 Tbsp. Apple jelly, melted
1/4 t. Apple pie spice
CHIPS
8 Flour tortillas (7-8 inch)
1 Tbsp. Water
1/4 c. Sugar
2 t. Ground cinnamon

SALSA: In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoon. Squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. Makes 4 cups.
CHIPS: Brush tortillas lightly with water. Combine sugar and cinnamon. Sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in a single layer on ungreased cookie sheet. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

Low Fat Onion Rings
Hannah Heath • Belle Foursche, S.D.
1 large sweet onion
2 eggs
1-1/2 c. Cornflake crumbs
2 t. Sugar
1 t. Paprika
1/4 t. Garlic salt
1/4 t. Seasoned salt
Mix cornflake crumbs with seasonings. Dip rings of onion in beaten eggs and then in flakes. Place on greased cookie sheet. Bake at 375 degrees for 20 minutes.

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Plains Edition Recipes 6-21-14

June 23, 2014 — 

Southern Gal Biscuits
Arlene Ries, Grand Lake, Neb.
2 c. Flour, sifted
4 t. Baking powder
1/2 t. Cream tarter
1/2 t. Salt
2 Tbsp. Sugar
1/2 c. Shortening
1 Egg
2/3 c. Milk
Sift flour, then sugar in a bowl. Add shortening to flour mixture and blend together until like cornmeal consistency. Pour milk into flour mixture. Add egg and stir until dough-like. Knead five times into a ball. Roll 1/2-inch thick. Place on ungreased cookie sheet. Bake at 450 degrees for 10-15 minutes.

Cole Slaw
Chris Bryant, Johnson City, Tenn.
1 head Cabbage, grated
1-1/2 t. Salt
Grated carrots and sweet peppers
Chopped onions (finely chopped)
1/2 to 1 c. Sugar or sweetener
1/4 t. Black pepper
3/4 c. Vinegar
1/2 c. Water
Cut one large cabbage head for slaw. Celery, cauliflower, bell peppers and always chopped onions may be added. Salt to taste. Place in a bag and let drip for two hours. Heat to a boil 2 cups vinegar, 1/2 tbsp. dry mustard, 1-1/2 cup sugar and 1/2 cup water.

Sugar and Spice Corn
Kay Bedlan, Lewellen, Neb.
3 quarts Freshly popped corn
1/2 c. Margarine
1/4 c. White sugar
1 t. Ground cinnamon
1/4 t. Salt
Preheat oven to 300 degrees. Put popped corn in large cake pan. Combine rest of ingredients and cook over low heat until margarine is melted and sugar is dissolved. Pour over popped corn. Toss lightly until all the popped corn is mixed. Bake 15 minutes. Store in a tightly covered container. Can substitute brown sugar for white sugar for a caramel effect.

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Rocky Mountain Recipes 6-16-14

June 16, 2014 — 

Delicious Pancakes
Carrie Lehman • Mack, Colo.
1-1/4 c. Flour
1 t. Sugar
1/3 c. Butter
3/4 t. Salt
1-1/4 c. Milk
2 Eggs
1 Tbsp. Baking powder
Beat eggs slightly. Sift dry ingredients. Add butter and milk to eggs. Add dry ingredients. Beat only until all flour is mixed. Batter should be lumpy, do not overmix. Fry on hot griddle.

Sesame Wheat Braids
Tamra Palmer • Elizabeth, Colo.
3 pkgs. Active dry yeast
2-1/4 c. Warm water
1/2 c. Honey
1 Tbsp. Olive oil
1 c. Whole wheat flour
2 Eggs
1 Tbsp. Water
1Tbsp. Salt
5-6 c. All-purpose flour
2 t. Sesame seeds
In a large mixing bowl, dissolve yeast in water. Add honey and oil; mix well. Stir in whole wheat flour and let stand until mixture bubbles, about 5 minutes. In a small bowl, beat eggs and water. Remove 2 tablespoons to a small cup, cover and refrigerate. Add 4 cups of flour and beat until smooth. Add enough remaining flour to form soft dough. Turn onto a floured board and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled. Punch down and divide in half. Divide each half into thirds. Shape each into a rope about 15 inches long. Place three ropes on a greased baking sheet; brain. Pinch ends firmly and tuck under. Brush with reserved egg mixture, and sprinkle with sesame seed. Repeat, and place second braid on same baking sheet. Let rise until doubled. Bake at 350 degrees for 20 -25 minutes. (325 degrees works for high altitude). Makes 2 loaves.

Angel Biscuits
Iola Egle • Bella Vista, Ark.
5 c. Flour
3/4 c. Shortening
3 t. Baking powder
1 t. Baking soda
1 t. Salt
1 Tbsp. Yeast
1/2 c. Warm water
2 c. Buttermilk
3 Tbsp. Sugar
Sift dry ingredients together. Cut in shortening. Sprinkle yeast in warm water, stir into flour-shortening mixture. Add remaining ingredients, do not overmix. Cover and refrigerate overnight. When ready to make biscuits, pat dough on a flat, lightly floured surface. Remove the center of a doughnut cutter and use the outside of the cutter to cut nice, round biscuits or use a glass or can. Bake in 400 degree oven for 12-15 minutes. Makes about 18 biscuits.

Spinach Feta Cheese Scramble
Sharon Raasch •Imperial, Neb.
3 c. Fresh spinach, chopped
1/2 t. Ground black pepper
1 carton (15 ounces) Liquid egg with yolk
1/2 c. Reduced-fat feta cheese, crumbled
Fresh tomato, chopped, optional
Coat a medium skillet with cooking spray. Heat over medium-high heat and when hot, add spinach and pepper. Cook 1 minute, or until spinach wilts. Add liquid egg and feta. Reduce heat to medium; cook 1 minute without stirring, then stir occasionally until eggs are set, about 2 to 3 minutes. Serve immediately. Garnish with chopped tomato, if desired.

Butterhorn Rolls
Carol Lauer • Iliff, Colo.
2 pkgs. Yeast
1-1/2 c. Warm water
3 Eggs, beaten
1/2 c. Sugar
1/2 c. Margarine, melted
Pinch of salt
Pinch of ground ginger
7 c. White flour (approximately)
Dissolve yeast in water. Add eggs, sugar, salt and margarine to water. Add ginger and flour, 2 cups at a time. Mix to form a soft dough. Knead until light and elastic (5-8 minutes). Place in a large oiled bowl. Let rise for two hours. Punch down and divide into thirds. Foll our each piece to form a circle. Brush with melted margarine. Cut into 16 pie-shaped pieces. Roll up, starting from large end, and place on greased cookie sheet. Let rise until double. Brush lightly with melted margarine before baking. Bake at 375 degrees for 8-10 minutes until lightly browned.

Chocolate Chip Coffee Muffins
Marlene Maurer • Lakewood, Colo.
2/3 c. Whole milk
5 Tbsp. Butter, melted
3 Tbsp. Instant coffee granules
1-1/2 t. Vanilla extract
1 large Egg, lightly beaten
9 oz. All-purpose flour (about 2 cups)
2/3 c. Sugar
1/2 c. Semisweet chocolate chips
2 t. Baking powder
1/4 t. Salt
Cooking spray
Preheat oven to 400 degrees. Combine first 5 ingredients. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through salt) in a large bowl. Stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 18 minutes or until done. Remove muffins from pan immediately. Place on a wire rack.

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Plains Edition Recipes 6-14-14

June 16, 2014 — 

Carrot Pineapple Muffins
Kay Bedlan, Lewellen, Neb.
1 c. White sugar
2 Eggs, beaten
1 c. Carrots, grated
1 t. Baking powder
1 t. Baking soda
1 t. Vanilla
1 t. Ground cinnamon
1/2 t. Salt
2/3 c. Vegetable oil
1/2 c. Pineapple, crushed, drained
1-1/2 c. White flour
Beat all ingredients together. Pour in muffin pan. Bake.

On Wisconsin Beer Brats
Sharon Raasch, Imperial, Neb.
2 (19.8 oz.) packages Fresh bratwurst links
1/2 c. Butter
3 (12 oz.) cans Light beer
4 Onions, chopped
1/2 t. Cayenne pepper
1 Tbsp. Garlic powder
2 Garlic cloves, minced
2 Tbsp. Brown sugar
1 c. Sauerkraut, drained (optional)
10 (6-inch) Bratwurst buns
In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour. Serve bratwurst on buns with onions and top with your favorite condiments.

Strawberry Pie
Chris Bryant, Johnson City, Tenn.
1 pkg. Jello
1 pint Vanilla ice cream
1 c. Hot water
1 pkg. Frozen strawberries
1 Graham cracker crust shell
Dissolve Jello in hot water. Add ice cream in chunks and stir until melted. Chill until partially thickened. Fold in frozen strawberries. Pour into chilled graham cracker crust shell. Chill about 30 minutes before serving.

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Rocky Mountain Recipes 6-9-14

June 9, 2014 — 

Garlicky Baked Shrimp
JK Chappell • Gering, Neb.
1 lb. Raw shrimp, deveined, peeled, tails removed
4 Garlic cloves, minced
2 Tbsp. White wine
Salt and pepper
1/4 c. Butter, melted
1/2 c. Panko bread crumbs
2 Tbsp. Fresh Italian-leaf parsley, chopped
Half of a lemon, optional
Preheat oven to 425 degrees. In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper. In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Roasted Buffalo Shrimp
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Finely grated zest of 2 lemons
2 Garlic cloves, minced
3/4 t. Celery seeds
2-1/2 t. Sweet paprika
1/4 t. Cayenne pepper
2 Tbsp. Coarse salt
2 Tbsp. Honey
1/4 c. Extra-virgin olive oil
1-1/2 lbs. Large shrimp, peeled, deveined, tails intact
Dip:
2 Tbsp. Fresh lemon juice
1 c. Sour cream
1/4 c. Pale-green celery leaves, finely chopped
1/4 t. Salt
Preheat oven to 450 degrees. Place two rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, salt, honey and oil in a large bowl. Add shrimp and toss to coat well. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes. Meanwhile, combine dip ingredients.

Seafood Lasagna
Sharon Raasch • Imperial, Neb.
1 lb. Medium pasta shells, uncooked
6 Tbsp. Butter
6 Tbsp. All-purpose flour
3 c. Milk
1/2 t. Black pepper
1-1/2 c. Swiss cheese, shredded
1 (14.5 oz) can Stewed tomatoes
12 oz. Medium shrimp, cooked, peeled, deveined
1 (10 oz) pkg. Imitation crabmeat, flaked
Preheat oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside in a large bowl. In a large saucepan, melt butter over medium heat and slowly add flour; stir until flour is well blended. Add milk gradually and stir until blended. Add salt and pepper, stirring constantly until thickened. Add cheese and stir until melted. Pour cheese sauce and remaining ingredients over shells and mix well. Pour into greased 9-by-13-inch baking dish. Bake for 30 minutes or until hot and bubbly.

Old Fashioned Oyster Stew
Tamra Palmer • Elizabeth, Colo.
3 dozen Oysters, shucked (if canned, about 1 lb, undrained)
4 c. Whole milk
2 c. Heavy cream
7 Tbsp. Butter
1 large Onion, diced
1 stalk Celery, diced
2 Garlic cloves, minced
1 t. salt
3 Tbsp. Flour
Pepper, to taste
Cayenne pepper, to taste
2 Tbsp. Fresh parsley, chopped
In medium saucepan, heat milk and cream to simmering. Keep warm and set aside. In a Dutch oven, heat 4 Tablespoons of butter over medium heat. Add onion, garlic and celery and cook 5 minutes. Sprinkle flour and stir well until thickened. Slowly whisk in hot milk mixture and turn on low. In a skillet, melt remaining butter and add oysters sprinkle with seasonings, and cook until oysters turn up slightly at edges. Let simmer for 2 minutes. Pour the liquid and oysters into Dutch oven, add parsley. Stir, cover and let stand for 10 minutes.

Fruit Sherbet Punch
Chris Bryant • Johnson City, Tenn.
1 pint Fresh orange juice
1 pint Canned pineapple juice
2 c.c Fresh lime juice
2 qrts. Ginger Ale
1/2 gallon Orange sherbet
Mix fruit juices together. Pour over sherbet. When ready to serve, add the Ginger Ale. Garnish with fresh mint and slices of oranges.

Strawberry Lemonade
Marcey Dyer • Pierce, Colo.
3-1/2 c. Water
1-3/4 c. Sugar
Strips of zest from 2 lemons
1 pint Fresh strawberries
1-1/2 c. Fresh lemon juice (6-9 lemons)
Ice cubes, for serving
10 Whole strawberries, for decoration
Put 1-1/2 cups of water and 1-1/2 cups sugar in a saucepan with the strips of zest. Bring to a boil, then simmer for 2 minutes. Remove from heat and let syrup steep 10 minutes. Puree strawberries and remaining sugar in a blender or food processor. Strain into a large pitcher and stir in syrup (without zest), lemon juice and water to taste, up to 2 more cups. Chill. Stir before serving. Pour in glasses over ice and finish with a strawberry on top.

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Plains Edition Recipes 6-7-14

June 9, 2014 — 

Bacon Roll Ups
Kay Bedlan, Lewellen, Neb.
1/2 c. Sour Cream
1/2 t. Onion Salt
1/2 lb. Bacon, cooked and crumbled
1 8 oz. pkg. Crescent Rolls, separated
Mix sour cream, onion salt and bacon. Spread on rolls. Roll up. Place on baking sheet. Bake.

Green chili tacos
Sharon Raasch, Imperial, Neb.
1-1/2 lbs. Ground Chuck
1 small Onion, chopped
1-10 3/4 oz. can of Cream of Mushroom Soup, undiluted
2 (4.5 oz) cans chopped Green Chilies, undrained and divided
8 flour Tortillas
1 (8 oz.) pkg. Shredded Colby-Monterey Jack Cheese blend
1 (10 3/4 oz) can Cheddar Cheese Soup, undiluted
Salsa
Preheat oven to 350 degrees. Cook beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in mushroom soup and 1 can green chilies. Spoon about 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2 1/2 tablespoons shredded cheese. Roll up tortillas, place seam-side down in a lightly greased 9x13 inch baking dish. Stir remaining 1 can green chilies into Cheddar soup. Spoon mixture over tortillas, spreading to edges. Sprinkle remaining shredded cheese over enchiladas. Cover and bake 20 minutes. Uncover and bake an additional 5 minutes. Serve with Salsa.

Double-Lemon Cheesecake Bars
Ethel Williams, Papillion, Neb.
2 c. Vanilla wafer crumbs
3 Tbsp. Butter, melted
4 (8 oz.) pkgs. Philadelphia Cream Cheese, softened
1-3/4 c. Sugar, divided
3 Tbsp. Flour
1 Tbsp. Lemon Zest
1/3 c. Lemon Juice, divided
1/2 t. Vanilla
4 Eggs, 1 separated
2 Tbsp. Cornstarch
1/2 c. Water
Heat oven to 325 degrees and line a 13-by-9-inch pan with foil. Mix wafer crumbs and butter. Press onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar, flour, lemon zest and 2 tbsp. lemon juice and vanilla with mixer. Add 1 egg white and remaining 3 whole eggs, beating after each. (Reserve the egg yolk for later.) Pour batter over crust. Bake 40 minutes until center is almost set. Cool for 1 hour. Refrigerate for 4 hours. Mix cornstarch and remaining sugar in saucepan. Gradually stir in water and remaining lemon juice. Bring just to boil, stir constantly, cook on and stir until clear and thick. Lightly beat reserved egg yolk until blended , stir in 2 tbsp. hot cornstarch mixture. Return to saucepan to cook 1 minute. Glaze over cheesecake, refrigerate.

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Rocky Mountain Recipes 6-2-14

June 3, 2014 — 

Banana-Topped Peanut Butter Pudding Parfaits
Sharon Raasch • Imperial, Neb.
1/2 c. Creamy peanut butter spread
1 pkg. Instant vanilla pudding mix
2 c. Skim milk
1 Banana, ripe, sliced
1/4 c. Walnuts or pecans, chopped
Chocolate or caramel sundae syrups ice cream topping
Combine peanut butter and pudding mix in medium bowl. Add about 1/2 cup milk and whisk until smooth. Add another 1/2 cup, whisking until smooth. Add remaining milk and whisk until smooth. Spoon half of pudding mixture evenly into four parfait glasses. Top evenly with half the banana slices and 2/3 of the walnuts. Top with remaining pudding mixture. Chill. Just before serving, top with remaining banana slices. Drizzle with chocolate or caramel syrup. Garnish with remaining walnuts.

Pat’s Pudding
Carrie Lehman • Mack, Colo.
1 c. Flour
1 stick Butter
1/2 c. Nuts, chopped
3 oz. Instant chocolate pudding
6 oz. Instant vanilla pudding
4-1/2 c. Milk
8 oz. Cream cheese
1 c. Powdered sugar
1 c. Cool Whip
Mix flour, butter and nuts together. Press into 9-by-13-inch pan, and bake at 325 degrees for 20 minutes. Cool. Mix puddings, milk, cream cheese and powdered sugar well and put on top of crust. Top with Cool Whip and chopped nuts if you like.

Cranberry Walnut Bread Pudding
Patty Spellman • Yuma, Colo.
2 c. Cranberries
1-1/4 c. Brown sugar, firmly packed
1 c. Walnut pieces
2 Tbsp. Grated orange zest
8 slices White bread, crust removed
4 Tbsp. Margarine
1 c. Milk
1 c. Heavy cream
1/2 c. Orange juice
3 Eggs, lightly beaten
Whipped cream topping
In a food processor, chop cranberries. Add 2/3 cup brown sugar, walnuts, orange zest and process until mixture is just combined. In a small bowl whisk together milk, cream, orange juice, remaining brown sugar and eggs. Pour evenly over cranberry mixture in an 8-inch baking dish. Let stand loosely covered at room temperature for at least one hour or over night in the refrigerator. Preheat oven to 350 degrees. Put the baking dish in a larger pan and add enough hot water to the larger pan to reach halfway up the sides of the 8-inch pan. Bake for 30 minutes. Cool in water bath for 5 minutes. Serve warm with whipped cream.

Lemon Sponge Pudding
Marlene Maurer • Lakewood, Colo.
3 Tbsp. Unsalted butter, room temperature
2/3 c. Sugar
1/4 t. Salt
3 large Eggs, separated
3 Tbsp. All-Purpose flour
1 c. Milk
6 Tbsp. Freshly squeezed lemon juice
2 Tbsp. Lemon zest, finely grated
Confectioners’ sugar for dusting
Preheat oven to 325 degrees.
In a large bowl, stir together butter, sugar and salt. Stir in yolks. Add flour, milk and lemon juice and zest; mix until incorporated. In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture. Ladle batter into a buttered 9-inch round glass or ceramic baking dish. Set dish into a roasting pan and pour water around dish to come halfway up sides. Bake until just set and lightly golden, 30-35 minutes. Remove ramekins from roasting pan and let cool slightly. Dust with confectioners’ sugar and serve.

Homemade Ice Cream
Tamra Palmer • Elizabeth, Colo.
1 (14 oz) can Sweetened condensed milk
2 t. Pure vanilla extract
2 c. Heavy whipping cream
1 c. Crushed cookies, or diced fresh fruit (optional)
In a medium bowl, stir together condensed milk and vanilla. In a large bowl, beat heavy cream until stiff peaks form (about 5 minutes). With rubber spatula, gently fold in condensed milk mixture. Add any fruit or crushed cookies and fold in. Pour into a 5-by-8-inch loaf pan or same size container with airtight lid. Freeze until firm.

Raspberry Sherbet
Jerry Valdez • Henderson, Colo.
1 (3 oz) pkg. Raspberry Jello
1 pkg. Unsweetened raspberry Kool-Aid
1-3/4 c. Sugar
1 c. Boiling water
1 qt. Milk
Dissolve Jello, Kool-Aid and sugar in boiling water. (It will be thick) Cool to room temperature. Add milk and stir gently. Freeze, removing several times and whipping with mixer before solid. May also freeze in ice cream maker.

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Plains Edition Recipes 5-31-14

June 3, 2014 — 

Orange No Bake Cookies
Kay Bedlan, Lewellen, Neb.
16 oz. Confectioners Sugar
1 box (12 oz.) Vanilla Wafers, crumbled
1 stick Margarine
1 c. Nuts, chopped
1 (6 oz) can Frozen Orange Juice
3-1/2 oz. Coconut
Combine sugar, vanilla wafers, margarine, nuts and orange juice. Mix well. Shape into balls. Roll in coconut. Chill.

Caribbean Punch
Lisa Kalmbach, Papillion, Neb.
4 c. Pineapple, Orange Banana Juice, chilled
1 pint Nonfat Mango Sorbet, softened
1/2 c. Canned Crushed Pineapple
1 t. Rum Extract
1/2 t. Vanilla Extract
4 c. Diet Lemon-lime Soda, chilled
4 c. Crushed ice
12 Maraschino Cherries
Combine juice, sorbet, pineapple and rum and vanilla extract in bowl. Add soda and ice. Garnish with cherries.

Apple Salad
Frances Frerichs, Gurley, Neb.
1 (20 oz.) can Crushed Pineapple with juice
2/3 c. Sugar
1 (3 oz.) pkg. Lemon Flavored Jello
1 (8 oz.) pkg. Cream Cheese, softened
1 c. Apples, diced, unpeeled
1 c. Nuts, chopped
1 c. Celery, chopped
8 oz. Whipped Topping
In a medium saucepan over medium heat, boil the pineapple and sugar for 13 minutes. Mix in the lemon jello mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10-12 minutes. Gently fold in the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate for four hours, or until firm. Serve.

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Rocky Mountain Recipes 5-26-14

May 27, 2014 — 

Best Burger Ever
Sharon Raasch • Imperial, Neb.
3 lbs. Ground chuck
1/2 a Potato, shredded
1/2 an Onion, diced
2 Eggs, beaten well
1/2 c. Breadcrumbs
1 Tbsp. Garlic
1/4 c. Worcestershire sauce
Salt and pepper
Preheat grill to high then lightly oil the grate. Combine ground beef, potato, onion, garlic, salt and pepper. Pour beaten eggs into mixture. Add Worcestershire sauce and bread crumbs, mix thoroughly. Mold 8-10 equal size patties. Lay the burgers on the grill and let them cook for 4-5 minutes per side, until they reach 160 degrees. One to two minutes before the burgers are done, put a slice of cheese on top of each. You can also throw the buns face down onto the grill to get them toasty.

Barbecued Pork Burgers with Coleslaw
Marlene Maurer • Lakewood, Colo.
1/4 c. Myonnaise
1 Tbsp. Milk
2 Tbsp. White wine vinegar, divided
1/2 t. Onion powder
2 c. Packaged coleslaw
3 Tbsp. Fresh parsley, chopped
Salt and pepper to taste
1/2 c. Barbecue sauce
1-1/2 lb. Ground pork
4 Hamburger buns, toasted
Preheat grill to medium.
Combine mayonnaise, milk, 1 Tablespoon vinegar and onion powder in a bowl. Toss with coleslaw and parsley. Season with salt and pepper. Whisk remaining vinegar with barbecue sauce in a medium bowl. Add 2 Tablespoons sauce mixture to ground pork in another bowl and mix well. Gently shape into four patties. Brush buns with reserved barbecue sauce. Grill burgers 8 minutes, flipping once and brushing generously with remaining sauce. Put burgers on buns and top with coleslaw.

Buttermilk Chicken Kebabs
Tamra Palmer • Elizabeth, Colo.
2/3 c. Buttermilk
3 Tbsp. Olive oil
1 Tbsp. Fresh thyme, chopped
3 Tbsp. Lemon juice
Salt and pepper
1-1/2 lbs. Chicken breasts, thin cut, boneless, cut into 2-inch wide strips
Skewers
In a gallon zip lock bag, pour buttermilk, olive oil, thyme, lemon juice and season with salt and pepper. Add in chicken strips. Seal and shake to coat. Refrigerate overnight. Drain mixture from chicken. Thread chicken onto eight skewers. Grill, turning frequently or bake in oven at 400 degrees for 15-20 minutes.

Double Potato Salad
Marcey Dyer • Pierce, Colo.
3 lbs. Small potatoes, unpeeled
1-1/4 c. Sour cream
1 small Green bell pepper, chopped
1/4 c. Fresh chives
1-1/4 t. Salt
1/2 t. Paprika
1/2 t. Black pepper
Potato chips, crumbled
Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, 15-20 minutes. Drain the potatoes and cool them before you coarsely dice them. In a large bowl, combine potatoes with sour cream, bell pepper, chives, salt, black pepper and paprika. Sprinkle with crumbled potato chips just before serving.

Bees in the Garden Coleslaw
Thelma Horton • Longmont, Colo.
1 head Green cabbage, shredded
1 Green bell pepper, diced
1/2 c. Sweet red pepper, diced
1/2 c. Mayonnaise
1/3 c. Honey
2 Tbsp. Vinegar
1/2 t. Salt
1/2 t. Dry mustard
1/2 t. Celery weed
1/4 t. Black pepper
Toss cabbage and peppers in a large bowl. Combine mayonnaise, honey, vinegar, salt, mustard, celery weed and black pepper in a medium bowl. Toss with cabbage mixture, mix well. Cover and refrigerate until thoroughly chilled.

Seven Cup Salad
Chris Bryant • Johnson City, Tenn.
1 c. Coconut, grated
1 c. Cottage cheese
1 c. Sour cream
1 c. Nuts, chopped
1 c. Crushed pineapple
1 c. Fruit cocktail, drained
1 c. Mini marshmallows
Combine all ingredients and refrigerate until ready to serve. Try letting it set overnight.

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Plains Edition Recipes 5-24-14

May 27, 2014 — 

Best Burger Ever
Sharon Raasch, Imperial, Neb.
3 lbs. Ground chuck
1/2 a Potato, shredded
1/2 an Onion, diced
2 Eggs, beaten well
1/2 c. Breadcrumbs
1 Tbsp. Garlic
1/4 c. Worcestershire sauce
Salt and pepper
Preheat grill to high then lightly oil the grate. Combine ground beef, potato, onion, garlic, salt and pepper. Pour beaten eggs into mixture. Add Worcestershire sauce and bread crumbs, mix thoroughly. Mold 8-10 equal size patties. Lay the burgers on the grill and let them cook for 4-5 minutes per side, until they reach 160 degrees. One to two minutes before the burgers are done, put a slice of cheese on top of each. You can also throw the buns face down onto the grill to get them toasty.

Fruit Salad
Delores Hansen, Chappell, Neb.
1 pkg. Vanilla Tapioca pudding
1 pkg. Orange Tapioca pudding
2 cans Mandarin oranges
1 can Pineapple tidbits
2 Bananas
Nuts, optional
Put pudding in pan. Drain fruit. Add enough water to make 3 cubs liquid. Combine and cook until thick. Cool. Add fruit. Chill.

Strawberry Lemonade
Kay Bedlan, Lewellen, Neb.
3/4 c. Sugar
1 (3 oz) pkg. Strawberry flavored gelatin
1 c. Boiling water
1 c. Fresh lemon juice
Mix sugar and gelatin together. Add boiling water to dissolve sugar and gelatin. Add cold water and lemon juice. Chill until serving.

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Rocky Mountain Recipes 5-19-14

May 19, 2014 — 

Fruit Medley
Helen Druse • Lafayette, Colo.
1 (21 oz) can Peach pie filling
1 (20 oz) can Pineapple chunks, drained
1 (11 oz) can Mandarin oranges, drained
1 (10 oz) jar Maraschino cherries, drained
2 Bananas, firm, sliced
1/2 to 1 c. Pecans, chopped
In a bowl, combine pie filling, pineapple, oranges, cherries and bananas. Cover and refrigerate. Just before server add the pecans. Yield 10-12 servings.

Apple Surprise Salad
Sharon Raasch • Imperial, Neb.
1 large pkg. Raspberry Jello
1/2 c. Apples, diced
1/2 c. Celery, chopped
1 c. Pineapple, drained
1/2 c. Dates, chopped
1/4 c. Walnuts
2 Tbsp. Salad dressing
1/2 c. Cool whip
Prepare Jello according to package directions. When gelatin is cold and slightly thickened, add remaining ingredients. Chill until firm. Serve with lettuce and salad dressing.

Good Cherry Salad
Cassidy Robinson • Mustang, Okla.
1 (3 oz) pkg. Cherry Jello
1 c. Boiling water
1 can Cherry pie filling
Dissolve Jello in boiling water. Add cherry pie filling. Put in serving dish and chill in refrigerator until set.

Orange Sherbet Gelatin
Iola Egle • Bella Vista, Ark.
1 pkg. Orange Jello
1 c. Boiling water
1 pint Orange sherbet
2 Bananas, diced
1-1/4 c. Mandarin oranges
1 c. Crushed pineapple, drained
Dissolve Jello in boiling water. Add sherbet. Cool. Add remaining ingredients. Refrigerate until firm.

Apricot Orange Salad
Joyce Ramey • Greeley, Colo.
2 (3 oz) pkgs. Orange Jello
2 c. Boiling water
1 (12 oz) can Apricot nectar, add water to make 2 cups
4 oz. Cream cheese, softened
Walnuts, crushed
Dissolve Jello in boiling water. Add apricot nectar and water. Chill until firm. Form cream cheese into balls and roll in crushed walnuts. Insert balls into Jello.

Jello Salad
Diane Klein • Loveland, Colo.
First Layer:
1 (6 oz) pkg. Black cherry Jello
1 (15.5 oz) can Blueberry pie filling
1 (8 oz) can Crushed pineapple, not drained
2 c. Hot water
Second Layer:
1 (8 oz) Cream cheese
1 (8 oz) Sour cream
1/2 c. Sugar
1 t. Vanilla
Third Layer:
1 pkg. Dream whip
1/3 c. Milk
Pecans or walnuts
Combine first layer ingredients and chill until thick. Combine second layer ingredients and add to first layer. Mix together third layer ingredients and add on top. Sprinkle pecans or walnuts on top.

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Plains Edition Recipes 5-17-14

May 19, 2014 — 

Baked French Toast
Diane Frerichs, Celeridge, Neb.
1/3 c. Oleo
3/4 c. Brown sugar
1 Tbsp. Cinnamon
12 slices of Bread
6 Eggs
1-1/2 c. Milk
Dash of salt
Dash of vanilla
Melt oleo in a 9-by-12-inch baking pan. Add brown sugar and cinnamon, mix well. Cover with two layers of bread slices. Beat eggs, milk, salt and vanilla. Pour over bread slices. Cover and refrigerate over night. Uncover and bake at 350 degrees for 45 minutes. Cut into squares and serve with butter and syrup. * Try using Cinnamon Raisin toast.

Chocolate Chip Banana Bread
Gloria Bryant, North Platte, Neb.
1/2 c. Butter
1-1/4 c. Sugar
2 Eggs
1 c. Ripe bananas
1/4 c. Sour milk
1 Tbsp. Vanilla
2 c. Flour
1 t. Baking powder
1 t. Baking soda
3/4 t. Salt
3/4 c. Chocolate chips
1/4 c. Nuts, chopped
In a large bowl, beat butter and sugar until crumbly. Add eggs and beat well. Beat in bananas, milk and vanilla. Mix flour, baking powder, baking soda and salt. Stir into wet ingredients. Fold in chips and nuts. Pour into pan and bake at 350 degrees for 60-65 minutes. Cool 10 minutes before removing from pan.

Morning Mocha Smoothie
Sandy Walker, Papillion, Neb.
1 Banana, sliced
1 c. Skim milk
1 Tbsp. Honey
1 Tbsp. Cocoa powder
2 t. Instant coffee
1/2 t. Vanilla
1 c. Ice cubes
In blender add all ingredients, except ice. Blend until almost smooth. Add ice cubes. Blend until desired smoothness. Serve immediately.

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Rocky Mountain Recipes 5-12-14

May 12, 2014 — 

Cherry Nut Bread
Helen Druse • Lafayette, Colo.
2 c. Flour
1 c. Plus 2 Tbsp. Sugar
1-1/2 t. Baking powder
1/4 c. Shortening
1 Egg
1/2 c. Orange juice
1 Tbsp. Orange peel, grated
2 Tbsp. Cherry juice or warm water
1 c. Tart cherries, well drained, chopped
1/2 c. Nuts
Sift together flour, sugar and baking powder. Cut in shortening. Stir in eggs, orange juice, orange peel and cherry juice or water. Fold in cherries and nuts. Pour into greased loaf pans. Bake at 350 degrees for 25-30 minutes.

Carrot Pear Bread
Cathleen Kuhlmann • Longmont, Colo.
1/2 c. Sugar
2 Eggs, beaten
1/2 c. Vegetable oil
1-1/2 c. All-Purpose flour
1/2 t. Salt
1 t. Baking soda
1 t. Cinnamon
1 c. Carrots, grated
1 c. Pears, sliced
1/2 Walnuts, chopped
Preheat oven to 350 degrees. Combine sugar and eggs in bowl of an electric mixer and beat well. Add oil and mix well. Mix flour, salt, baking soda and cinnamon in a separate bowl. Spoon into egg mixture and blend well. Stir in carrots, pears and walnuts. Pour batter into two greased 9-by-5-inch loaf pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Banana Tea Bread
Sharon Raasch • Imperial, Neb.
1-3/4 c. Flour, sifted
2 t. Baking powder
1/4 t. Soda
1/2 t. Salt
1/3 c. Shortening
2/3 c. Sugar
2 Eggs, beaten
1 c. Ripe bananas, mashed (2-3 bananas)
Sift flour once, add baking powder, soda and salt and sift again. Cream shortening with sugar mixture until it is light and fluffy. Add eggs and beat well. Add flour mixture alternately with banana, a small amount at a time, beating after each addition, until smooth. Turn into well greased 9-by-5-inch bread pan. Bake at 350 degrees for about 1 hour or until a toothpick inserted in the middle comes out clean. Add 3/4 c. Chopped nuts to batter if desired.

Cran-Apple Tea Ring
Terry Valdez • Henderson, Colo.
1 pkg. Active dry yeast
1/4 c. Warm water
1/2 c. Warm milk
1 Egg
2 Tbsp. Soft butter
1 Tbsp. Orange peel
1 t. Salt
3 Tbsp. Plus 1/2 c. Sugar, divided
2-3/4 to 3-1/4 c. Flour
1 c. Apples, peeled, sliced
1 c. Cranberries, dried
1/2 c. Toasted walnuts, chopped
1-1/2 t. Ground cinnamon
1 Egg white
1 Tbsp. Water
1 Tbsp. Orange juice
1/2 c. Powdered sugar
Dissolve yeast in warm water. Add milk, egg, butter, orange peel and salt. Add 3 Tablespoons sugar and 1 cup flour and beat. Stir in remaining flour to form soft dough. Knead until smooth, about 7 minutes. Place in a bowl coated with butter or spray. Turn once to coat. Cover. Rise for 1 hour. In bowl, toss fruit, nuts, cinnamon and sugar. Punch down dough and turn on floured surface. Roll into 20-by-10-inch rectangle. Combine egg white, water and chill 3 Tablespoons. Brush remaining mixture over dough. Spoon nut mixture to within 1-inch of edges. Roll up jelly-roll style, starting with long side, seal edges. Place seam down on greased baking pan. Pinch ends to form ring. With scissors, cut from outside edges 2/3 toward center or ring at 1-inch intervals. Open strips slightly, twist so filling shows. Cover, rise for 40 minutes. Brush with egg white mix. Bake at 375 degrees for 20-25 minutes, cover with foil last 10 minutes. Mix sugar and juice and drizzle on top.

No Knead Whole Wheat Rolls
Iola Egle • Bella Vista, Ark.
1 pkg. Yeast
1/4 c. Lukewarm water
1 c. Milk, scalded
1/2 c. Butter (Do not use margarine)
1/4 c. Sugar
1 t. Salt
1-3/4 c. Stone ground whole wheat flour
1 Egg, well beaten
1-3/4 c. All-Purpose flour
Dissolve yeast in warm water. Pour hot milk over butter, sugar and salt then mix and let cool. Add whole wheat flour and beat about 8 minutes. Add risen yeast and egg. Beat with mixer until smooth. Add approximately 1-3/4 cup flour (add more if dough is too soft, although this dough should be quite soft). Let rise until bubbly. Stir down and let rise again. Stir down and shape into crescent rolls by shaping a handful of dough into a 12-inch circle. Cut into 8 pie shaped slices. Roll from big end to tiny end and place on parchment paper with end facing down. Let rise about 45 minutes. Bake in preheated 350 degree oven for 20 minutes. Remove from oven and spread tops with butter.

Mountain Top Biscuits
Marcy Dyer • Pierce, Colo.
3 c. Flour, sifted
2 Tbsp. Sugar, optional
4-1/2 t. Baking powder
3/4 t. Cream of tarter
3/4 t. Salt
3/4 c. Shortening
1 Egg, beaten
1 c. Milk
Preheat oven to 400 degrees. Stir or sift flour. Measure dry ingredients into sifter and sift together into bowl. Cut in shortening until mixture resembles course meal. Combine beaten egg with milk and add to flour mixture, all at once. Stir with a fork just enough to make a soft dough that holds together. On lightly floured surface knead lightly about 15 times. Roll to 1-inch thickness using as little flour as possible. Cut with a 2-inch cutter and place about 1-inch apart on ungreased baking sheet. Bake 12-15 minutes.

Plains Edition Recipes 5-10-14

May 12, 2014 — 

Tuna Mix
Marie Bortner, Hershey, Neb.
1 (6.5 oz) can Tuna
1/4 c. Celery, diced
2-1/2 Tbsp. Mayonnaise
1 t. Mustard, optional
1/2 c. Cheddar cheese, diced
Combine all ingredients. Can be eaten on sandwiches or place on lettuce and top with shoe string potatoes and serve like a salad.

Bumsteads
LaMetta Hampton, Lexington, Neb.
1 c. Tuna
2 Hard-boiled eggs
1 c. American cheese, cubed
2 Tbsp. Green pepper, chopped
2 Tbsp. Onion, chopped
2 Tbsp. Olives, chopped
2 Tbsp. Sweet pickles, chopped
1/2 c. Mayonnaise
8 Hamburger buns
Mix together and put on hamburger buns. Wrap in foil individually. Bake at 250 degrees for 20 minutes.

Buttermilk Fish Fillets
Sharon Raasch, Imperial, Neb.
2 lbs. White-fleshed fish fillets
1 c. Buttermilk
1 c. Biscuit baking mix
1/2 t. Salt
1/4 t. Ground red pepper
1/4 c. Canola oil, plus more if needed for frying
Place fish in a 9-by-13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once. In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately.

Rocky Mountain Recipes 5-5-14

May 12, 2014 — 

Chicken Enchiladas
Cathleen Kuhlmann • Longmont, Colo.
2 c. Chicken, cooked, shredded
Tortillas
8 oz. Sour cream
10-3/4 oz. Cream of chicken soup
1 can Green chilies, chopped, drained
2 Green onions, chopped
3 c. Cheddar cheese, shredded
Preheat oven to 350 degrees. Mix soup, sour cream, green chilies and onions in a medium sized bowl. Spoon filling and cheese into tortillas, saving part of filling and cheese for top. Put shredded chicken in tortillas. Roll up and place in a greased 9-by-13-inch pan, placing as close to each other as possible. Pour remaining filling over top and sprinkle with cheese. Bake for 35 minutes.

Mexican Lasagna
Carrie Lehman • Mack, Colo.
1-1/2 lbs. Ground beef
1-1/2 t. Cumin
1 Tbsp. Chili powder
1/4 t. Garlic powder
1/4 t. Red pepper
Salt and Pepper to taste
1 pint Canned tomatoes
1 can Cream of mushroom soup
1 Egg
1 c. Cheese, shredded
1/4 c. Milk
Dash of taco seasonings
Brown beef and add seasonings and tomatoes. Line bottom of a 9-by-13-unch pan with tortillas. Put beef mixture on top of tortillas, then cover with another layer of tortillas. Mix together Cream of mushroom soup, egg, shredded cheese, milk and taco seasoning. Pour this over the tortillas and add another layer of tortillas. Bake covered at 350 degrees until warmed, about a half hour. Just before serving, top with shredded lettuce, chopped tomatoes, sliced black olives, chopped onion, and shredded cheese.

Touchdown Italian Chili
Marcey Dyer • Pierce, Colo.
1 (19 oz) pkg. Sausage links
1 c. Onion, chopped
3 Celery ribs, cut into 1/2-inch pieces
1 large Sweet red pepper, 1-inch pieces
1 large Yellow pepper, 1-inch pieces
1 large Green pepper, 1-inch pieces
1 Tbsp. Garlic, minced
3 Tbsp. Olive oil
3 (14.5 oz) cans Italian stewed tomatoes
1 (16 oz) can Red kidney beans, rinsed, drained
1 (6 oz) can Tomato paste
3/4 c. Black olives, sliced
1 Tbsp. Basil, chopped
1-1/2 t. Baking cocoa
1 t. Pepper
Grill Italian sausage according to package directions. Cut into half moon slices and set aside. In soup kettle, saute onion, celery, peppers and garlic in oil until tender. Add sausage and remaining ingredients. Bring to a boil then reduce heat, cover and simmer 20 minutes. Sprinkle chili with grated Romano or Parmesan cheese. Serves 12.

Corn Salsa
Marlene Maurer • Lakewood, Colo.
2 c. Corn
1 can Black beans, drained, rinsed
1/2 c. Red onion, chopped
1 Jalapeño pepper, chopped
1 Tbsp. Fresh lime juice
1/2 t. Salt
1 Tbsp. Fresh cilantro, chopped
Combine and chill 10 minutes. Serve with tortillas or corn chips.

Guacamole
Sharon Raasch • Imperial, Neb.
3 Haas avocados, halved, seeded, peeled
1 Lime, juiced
1/2 t. Salt
1/2 t. Ground cumin
1/2 t. Cayenne
1/2 Onion, diced
2 Roma tomatoes, seeded, diced
1 Tbsp. Cilantro, chopped
1 Garlic clove, minced
In a large bowl place avocado pulp and lime juice, toss to coat then drain and reserve lime juice. Using a potato masher, add salt, cumin and cayenne and mash. Then fold in the onions, tomatoes, cilantro and garlic. Add 1 Tablespoon of reserved lime juice. Let sit at room temperature for one hour then serve.

Plains Edition Recipes 5-3-14

May 12, 2014 — 

Chicken Ranch Tacos
JK Chappell, Gering, Neb.
3 c. Chicken, cooked, cut up
1 pkg. Taco seasoning
1/2 c. Ranch dressing
Taco shells
Lettuce
Cheese
Tomatoes
Ranch dressing
Heat a skillet over medium-high heat. Add chicken and warm it for a few minutes. Sprinkle on the dry taco seasoning. (Do not add water.) Heat for 5-7 minutes until all heated through and powder is stuck to the chicken. Add Ranch dressing and heat an additional 2-3 minutes to warm through. Serve in taco shells with all the fixings you like.

Taco Pie
Sharon Raasch, Imperial, Neb.
1 lb. Ground beef
1 medium Onion, chopped
1 pkg. Taco seasoning
1 (4.5 oz) can Green chilies, chopped, drained
1 c. Milk
2 Eggs
1/2 c. Bisquick mix
3/4 c. Monterey jack or cheddar cheese, shredded
Salsa
Sour cream, optional
Heat oven to 400 degrees. Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spoon into greased 9-inch pie plate and top with chilies. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. Bake for about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Serve with salsa and sour cream.

Texas Hash
Chris Bryant, Johnson City, Tenn.
2 c. Minced onion
1 c. Green pepper, diced
3 Tbsp. Shortening
1 lb. Ground steak
1 qt. Canned tomatoes
3/4 c. Rice, uncooked, washed
1 t. Chili powder
1/4 t. Pepper
Brown onion in shortening. Add meat and stir continually until it loses its pink color and separates. Add diced green pepper, tomatoes, rice and seasonings. Cook until rice is tender, about 30-45 minutes. Add a little water if needed.

Rocky Mountain Recipes 4-28-14

April 28, 2014 — 

Homemade Orange Julius
Iola Egle • Belle Vista, Ark.
6 oz. can Orange juice, undiluted
1 c. Water
1 c. Milk
1/2 c. Sugar
1 t. Vanilla
10-12 Ice cubes
Mix all ingredients in blender. Serve immediately. * A delicious variation is to put a scoop of ice cream in each glass before pouring Julius.

Cappuccino Mix
Marlene Maurer • Lakewood, Colo.
1 c. Instant coffee creamer
1 c. Instant chocolate drink mix, sweetened
2/3 c. Instant coffee crystals
1/2 c. Sugar
1/2 t. Ground cinnamon
1/4 t. Ground nutmeg
Combine all ingredients in a medium bowl and mix well with a wire whisk. Store in an airtight container in a cool dark place. To prepare one serving, add 3 Tablespoons mix to 6 ounces of hot water and stir well to blend. Makes 3 cups dry mix.

Mock Champagne Punch
Joyce Ramey • Greeley, Colo.
1 qrt. White grape juice, chilled
1 qrt. Ginger ale, chilled
Strawberries or raspberries
Combine grape juice and ginger ale. Pour into a punch bowl or glasses. Garnish with berries.

Fruity Mint Punch
Marcey Dyer • Pierce, Colo.
8 Tea bags
1/2 to 3/4 c. Fresh mint, chopped
4 c. Boiling water
1-1/2 c. Sugar
6 oz. Lemonade concentrate
6 oz. Limeade concentrate
3/4 c. Orange juice
3 qrts. Cold water
Place the tea bags and mint in a heat resistant pitcher or bowl and add the boiling water. Let stand for 5 minutes then strain. Stir in sugar, lemonade and limeade concentrate and orange juice. Refrigerate. Just before serving, place mint mixture in a large bowl and stir in cold water. Garnish bowl and glasses with lemon and lime wedges or slices if desired.

Chocolate Mocha Punch
Twilight Horst • Fruita, Colo.
6 c. Water
1/2 c. Nestles Quick
1/4 c. Instant coffee
1 box Chocolate ice cream
1 box Vanilla ice cream
Bring ingredients to a boil. Cool. Scoop boxes of ice cream into a large bowl. Pour chocolate mixture across ice cream and blend together. Serve immediately.

Hot Apple Punch
Marsha Konken • Sterling, Colo.
4 c. Apple juice
4 c. Water
1 pkg. Pre-sweetened Kool Aid
1/4 t. Ground cinnamon
1/8 t. Ground nutmeg
1/8 t. Ground cloves
Combine all ingredients in a crockpot on low until it reaches the desired temperature.

Plains Edition Recipes 4-26-14

April 28, 2014 — 

The Cheesiest Mac ‘n’ Cheese
Sharon Raasch, Imperial, Neb.
1/4 c. All-Purpose flour
1-1/2 c. Milk
2 t. Prepared mustard
1 t. Instant minced onion
1 (10-3/4 oz) can Cheddar cheese soup, undiluted
1 (10 oz) Block sharp Cheddar cheese, shredded
1 (8 oz) pkg. Pasteurized prepared cheese, cubed
1 (8 oz) pkg. Elbow macaroni, uncooked
1-1/2 c. Ham, cooked, cubed
In a large bowl, whisk together first four ingredients. Combine milk mixture, soup, and remaining ingredients in a lightly greased 3- to 4-quart slow cooker. Cover and cook 3-1/2 hours on low. Let stand 10 minutes; stir before serving.

Ritzy Chicken
Diane Frerichs, Coleridge, Neb.
6 Chicken breasts, boneless
1 can Cream of chicken soup
8 oz Sour cream
1 roll Ritz crackers, crushed
1/2 c. Butter, melted
Place chicken in a 9-by-13-inch pan. Mix soup and sour cream together and spread over chicken. Mix crackers and butter together and sprinkle over top. Bake at 350 degrees for one hour.

Broccoli Cornbread
Chris Bryant, Johnson City, Tenn.
1 small bag Broccoli, chopped
1 small Onion, chopped
1 t. Salt
1 t. Pepper
3/4 stick Butter
4 Eggs, beaten
1 c. Cheddar cheese, shredded
12 oz. Cottage cheese
1 box Cornbread mix
Mix all ingredients together but mix in cornbread mix last. Pour into a greased baking dish. Bake at 375 degrees for 30-40 minutes or until golden brown.

Rocky Mountain Recipes 4-21-14

April 22, 2014 — 

Sloppy Joes
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Vegetable oil
1 large Onion, diced
1 small Red pepper, trimmed, seeded, diced
4 Garlic cloves, minced
1 t. Dried marjoram
2 lbs. Ground beef
3 (8 oz) cans Tomato sauce
3 Tbsp. Sugar
3 Tbsp. Worcestershire sauce
2 Tbsp. Red wine vinegar
1-1/2 Tbsp. Yellow mustard
1/2 to 3/4 c. Water
Salt and pepper to taste
6 Hamburger buns, toasted
Saute onions in oil over medium-low heat for 5 minutes. Add peppers and cook for 5 more minutes. Stir in garlic and marjoram, continue to cook for 2 minutes. Transfer vegetables to a bowl with a slotted spoon and reserve. Add the meat to pan, increase heat to medium and cook, breaking it up with a wooden spoon, until it just loses it’s color, about 5 minutes. Pour excess fat from pan and discard. Combine meat and vegetables in a pan along with tomato sauce, sugar, Worcestershire sauce, vinegar, mustard and water. Bring mixture to a simmer, cover and cook for 20 minutes. It the mixture seems to be too dry add additional water. Season with salt and pepper to taste. When ready to serve divide the mixture evenly between buns.

Mushroom Sheppard Pie
Diane Klein • Loveland, Colo.
1 lb. Hamburger
1/2 c. Onion, chopped
1 can Cut green beans
1 can Mushroom gravy
1/4 t. Salt
1/4 t. Pepper
1/4 t. Garlic salt
1/4 t. Celery salt
1/4 t. All season salt
1 can Mushrooms, chopped, optional
Mashed potatoes
Butter
Fry hamburger and onion until browned. Add mushroom gravy and stir. Add seasonings. Stir again and add green beans and mushrooms and continue stirring until everything is all mixed together. Put in Pyrex dish, cover with mashed potatoes. Put butter on top of potatoes and broil until golden brown.

Texas Skillet
Marcey Dyer • Pierce, Colo.
1-1/2 lbs. Ground beef
1 large Onion, chopped
1 Green pepper, chopped
1 can Chili beans
1 c. Rice, cooked
1 (15.5 oz) can Tomatoes
1/2 pkg. Taco seasoning
2 Tbsp. Chili powder
Corn chips, crushed
Cheese, grated
Lettuce, chopped
Tomatoes, sliced
Sour cream
Brown beef in large skillet. Add remaining ingredients and cook until warmed through. When serving, top with crushed chips, cheese, lettuce, tomatoes and sour cream.

Country Meatloaf
Carrie Lehman • Mack, Colo.
1-1/2 lbs. Hamburger
2 to 4 Tbsp. Onion, chopped
1 t. Salt
1/8 t. Garlic powder
1/2 t. Sage
1/8 t. Dry mustard
1/8 t. Black pepper
2 t. Worcestershire sauce
3 Bread slices, cubed or 1 c. Bread crumbs
1 c. Warm milk
2 Eggs
Sauce:
2 or 3 Tbsp. Brown sugar
1/4 c. Ketchup
2 Tbsp. Water
1/8 t. Nutmeg
1/2 t. Dry mustard
Mix together hamburger, onion, salt, garlic powder, sage, dry mustard, pepper, Worcestershire sauce. Soak bread cubes or crumbs in warm milk. Add eggs and beat until blended. Combine with meat mixture and pour into a 9-by-13-inch baking dish. Mix together sauce ingredients thoroughly and spread over meat mixture. Bake at 350 degrees for 45-60 minutes.

Barbecue Beef Roast
Chris Bryant • Johnson City, Tenn.
4 or 5 lbs. Pot roast
3 medium Onions, chopped
1 Garlic clove, diced
1 c. Water
1 (8 oz) can Tomato sauce
Salt and pepper to taste
Sauce:
2 Tbsp. Brown sugar
1/2 t. Dry mustard
1/4 c. Lemon juice
1/2 c. Vinegar
1/2 c. Ketchup
Brown roast on both sides. Add onion, garlic, water, tomato sauce and salt and pepper. Bake at 325 degrees for 2 hours. Combine sauce ingredients. Pour over roast and cook an additional 2 hours at 325 degrees.

Round Steak Sauerbraten
Cathleen Kuhlmann • Longmont, Colo.
1-1/2 lbs. Round steak
1 pkg. Brown gravy mix
2 c. Water
1 Tbsp. Instant minced onion
2 Tbsp. Vinegar
2 Tbsp. Brown sugar
1/2 t. Salt
1/4 t. Pepper
1/2 t. Sugar
1 t. Worcestershire sauce
1 Bay leaf
Butter noodles, cooked
Cut steak into 1-inch squares and brown. Remove meat from pan and add gravy mix and water. Bring to a boil. Stir in remaining ingredients, except noodles. Put steak back in skillet. Cover and simmer for 1-1/2 hours. Remove bay leaf. Serve over noodles.

Plains Edition Recipes 4-19-14

April 22, 2014 — 

Easy Potato Casserole
Diane Frerichs, Coleridge, Neb.
1 (32 oz) bag Frozen hash brown potatoes
2 c. Sour cream
1 can Cream of onion soup
2 c. Cheddar cheese, shredded
1 stick Butter, melted
Mix all ingredients together and press into a 9-by-13-inch pan. Bake at 350 degrees for 1 hour.

Hamburger Casserole
Kay Bedlan, Lewellen, Neb.
1-1/2 to 2 lbs. Ground beef
1 medium Onion, chopped
1 Tbsp. Vegetable oil
2 cans Cream of mushroom soup
1 soup can Milk
1 (4 oz) can Diced green chilies
20 Corn tortillas
1-1/2 c. Cheddar cheese, shredded
Brown ground beef and onion in vegetable oil and drain. Add soup, milk and chilies. Mix well. Cut tortillas into 1-inch squares. Place a layer in the bottom of a 9-by-13-inch pan then a layer of hamburger. Top with cheese and repeat for remaining ingredients, ending with cheese. Bake at 325 degrees for 20-35 minutes.

Calico Beans
Chris Bryant, Johnson City, Tenn.
1 lb. Hamburger
1/2 c. Ketchup
1/2 c. Brown sugar
1 medium Onion, chopped
1 can Mexican beans
1 can Pork and beans
1 can Lima beans
1 can Kidney beans
1 can Butter beans
Brown hamburger and onion and drain. Add ketchup, brown sugar and beans. Pour into in casserole dish. Bake at 350 degrees for 30-40 minutes or until hot and bubbly.

Rocky Mountain Recipes 4-14-14

April 14, 2014 — 

Easter Babka From Tarnow
Iola Egle • Bella Vista, Ark.
1/2 c. Butter, softened
1/2 c. Sugar
5 Egg yolks
1 c. Milk, scalded
1 Cake yeast
Zest of 1 lemon rind
1/2 c. White raisins
1/4 c. Lukewarm water
4 c. Flour
1 t. Salt
1 t. Cinnamon
Fine bread crumbs
1 Egg yolk, beaten
2 Tbsp. Water
Mix butter and sugar in a large bowl. Add salt to egg yolk and beat until thick. Add to sugar mixture. Add yeast softened in lukewarm water, lemon zest and cinnamon. Add flour alternately with milk and beat well to make smooth batter. Add raisins and knead with hands until batter leaves the fingers. Let rise in warm place until double in bulk. Butter pan generously and sprinkle with fine bread crumbs and fill with dough. Brush with egg yolk beaten in water. Let rise and bake at 350 degrees for 30 minutes.

Easter Basket
Irene Muller • Wray, Colo.
1 medium Potato, cooked, riced
1 Egg
Salt and pepper
Cheese, grated
Sausage, cooked, crumbled
Press riced potato around sides and bottom of one muffin cup of regular sized muffin pan. Add egg and sprinkle with salt and pepper. Bake at 350 degrees for 30 minutes or until egg is the constituency you like. Sprinkle with grated cheese and sausage. This makes one serving.

Chocolate Peanut Butter Easter Eggs
Sharon Raasch • Imperial, Neb.
4 Egg whites, well beaten
1/8 t. Salt
1-1/2 to 2 c. Peanut butter
4 to 5 c. Powdered sugar
1 t. Vanilla
1 Dark chocolate bar
6 oz. Carob chips
Mix the egg whites, salt, peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Baked Sausage and Eggs
Tamra Palmer • Elizabeth, Colo.
2 c. Herb croutons
1 lb. Bulk sausage, cooked, well drained
4 Eggs, slightly beaten
2-1/2 c. Milk
1 t. Dry mustard
1-1/2 c. Cheddar cheese, shredded
1 (10-3/4) can Cream of mushroom soup
Line the bottom of greased 9-by-13-inch glass baking dish with croutons. Cover with sausage. Combine eggs, milk, mustard, cheese and soup. Pour over sausage. Run a knife cross-wise through mixture, as you would a marble cake batter. Cover and refrigerate overnight. When ready to bake, preheat oven to 325 degrees. Bake uncovered 1 hour and 15 minutes or until firm in center and brown on top. Let stand 5 minutes before cutting into squares.

Fluffy Stuff Salad
Patsy Denham • Olathe, Colo.
1 (32 oz) container Strawberry Yogurt
1 (5.1 oz.) pkg. Instant vanilla pudding
10 Strawberries
1/2 lb. Blackberries
1/2 lb. Blueberries
1/2 lb. Red raspberries
1 (16 oz) container Cool Whip
Miniature marshmallows
Mix dry pudding mix and yogurt until well blended. Add fruit, Cool Whip and Marshmallows and mix well. Chill and serve.

Double-Lemon Cheesecake Bars
Marlene Maurer • Lakewood, Colo.
2 c. Vanilla wafer crumbs
3 Tbsp. Butter, melted
4 (8 oz) pkgs. Cream cheese, softened
1-3/4 c. Sugar, divided
3 Tbsp. Flour
1 Tbsp. Lemon zest
1/3 c. Lemon juice, divided
1/2 t. Vanilla
4 Eggs, 1 separated
2 Tbsp. Cornstarch
1/2 c. Water
Preheat oven to 325 degrees. Mix wafer crumbs and butter then press onto bottom of a foil lined 13-9-inch pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tablespoons lemon juice and vanilla with mixer until blended. Add 1 egg white and remaining whole eggs, beating after each just until blended. (Reserve yolk for later use.) Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour, refrigerate 4 hours. Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice. Bring to boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended. Stir in 2 Tablespoons hot cornstarch mixture. Return to remaining mixture in saucepan; cook and stir 1 minute or until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.

Plains Edition Recipes 4-12-14

April 14, 2014 — 

Chocolate Peanut Butter Easter Eggs
Sharon Raasch, Imperial, Neb.
4 Egg whites, well beaten
1/8 t. Salt
1-1/2 to 2 c. Peanut butter
4 to 5 c. Powdered sugar
1 t. Vanilla
1 Dark chocolate bar
6 oz. Carob chips
Mix the egg whites, salt, peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Delicious Cake
Kay Bedlan, Lewellen, Neb.
1 Yellow cake mix
4 Eggs
1 stick Oleo
1 t. Vanilla
1 can Mandarin oranges, drained reserving 1/2 c. juice
Topping:
1 pkg. Instant vanilla pudding
1 (20 oz) can Crushed pineapple, drained, reserve juice
1/2 c. Powdered sugar
1 (8 oz) Cool Whip
In a large bowl combine cake mix, eggs, oleo, vanilla and juice and beat for 4 minutes. Add oranges and beat until oranges are in small pieces. Pour into a greased and floured 9-by-13-inch pan. Bake at 350 degrees for 25-35 minutes. Cool. Blend pudding with pineapple juice. Add powdered sugar and mix well. Fold in Cool Whip and pineapple. Spread on cooled cake. Keep refrigerated.

Carrot Soufflé
Chris Bryant, Johnson City, Tenn.
3 lbs. Carrots, cooked
1-1/2 c. Sugar
1 t. Flour
1 t. Baking powder
3 Eggs
1 t. Vanilla
1/2 stick Margarine, melted
Powdered sugar
Mix carrots, sugar, flour, baking powder, eggs, vanilla and margarine together. Pour into casserole dish. Dust the top with powdered sugar. Bake at 350 degrees for 35 minutes.

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