Recipes

Rocky Recipes for December 15, 2014

December 15, 2014 — 

Nutty Brittle
Marcey Dyer • Pierce, Colo.
1/2 c. Water
2 c. Sugar
1/2 c. Light corn syrup
2 c. Mixed nuts, salted
4 Tbsp. Butter, softened
1 t. Baking soda
2 t. Vanilla
1/4 t. Salt
Grease a rimmed baking dish with butter, oil or cooking spray. In a medium, heavy-bottomed sauce pan, combine water, sugar and corn syrup. Bring to a boil over high heat. Cook the sugar mixture, without stirring, until it registers 260 degrees (hard ball stage) on a candy thermometer. Stir in nuts and butter and continue cooking until the mixture reaches 300 degrees (hard crack stage). Stir in baking soda, vanilla and salt until completely incorporated. Pour the mixture onto prepared baking sheet, using a spatula, spread it as thin as possible. Let the candy cool before breaking into pieces. Store in an airtight container.

Saltine Cracker Toffee
Thelma Horton • Longmont, Colo.
Saltine crackers
2 sticks Butter
2 c. Brown sugar
1 (12 oz) pkg. Chocolate chips
Lay crackers side-by-side in a 10-by-15-inch jelly roll pan (cookie sheet with an edge). Bring butter and sugar to a boil and continue boiling until soft ball stage. Pour toffee over crackers. Bake at 400 degrees for 5-7 minutes. Watch carefully so it doesn’t burn. Sprinkle chocolate chips over toffee/crackers and return to oven for 30 seconds to melt. Cool to set and harden. Crack and enjoy!

Fruit and Almond Bark
Terry Valdez • Henderson, Colo.
1-1/2 c. Whole almonds
1/2 c. Dried cranberries
1 lb. Chocolate chips
1/2 c. Dried apricots, chopped
Line a baking sheet with waxed paper. Melt chocolate. Mix together fruit and nuts. Stir in 1 cup nut mixture. Spread out onto baking sheet to 1/2-inch thick. Sprinkle with remaining nut mixture and gently press in. Chill for two hours. Break into small pieces. Put in airtight container and refrigerate up to two weeks.

Turtles
Cathy Kuhlmann • Longmont, Colo.
6 oz. White chocolate chips
1 can Sweetened condensed milk
Pecan halves
Melt white chocolate chips.
Pour milk in large microwavable bowl.
Microwave for 3 minutes and stir.
Microwave at one minute intervals for 3-4 minutes, stirring after each minute so it doesn’t burn.
Spoon 1 teaspoon melted chocolate on wax or parchment paper.
Spoon caramelized milk on chocolate.
Press a pecan halve on top.
Let set and cool.

Chocolate-Hazelnut Thumbprints
Marlene Maurer • Lakewood, Colo.
1 c. Flour
1 c. Powdered sugar
1/3 c. Unsweetened cocoa
1/4 t. Salt
1/2 c. Butter, softened
2 large Egg yolks
1 t. Instant espresso, optional
1/2 t. Vanilla extract
2/3 c. Hazelnuts, toasted, chopped
1/3 c. Hazelnut-chocolate spread
Preheat oven to 350 degrees. Combine flour, sugar, cocoa and salt. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy, about 2 minutes. Stir egg yolks with a whisk, adding espresso if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture and beat at low speed just until combined. Turn dough out onto a sheet of wax paper and knead six times or until smooth and shiny. Shape dough into 28, 1-inch balls. Roll sides of balls in nut, pressing gently. Arrange balls 1-inch apart on baking sheets lined with parchment paper. Press thumb into center of each cooking, leaving an indention. Bake, one batch at a time, at 350 degrees for 10 minutes. Remove from pans and cool completely on wire racks. Spoon a 1/2 teaspoon hazelnut-chocolate spread into the center of each cookie. Yield: 28 cookies.

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Plains Recipes for December 13, 2014

December 15, 2014 — 

Gingersnaps
Chris Bryant, Johnson City, Tenn.
3/4 c. Shortening
1 c. Brown sugar
1/4 c. Molasses
1 Egg
2-1/4 c. Flour, sifted
2 t. Soda
1 t. Ground ginger
1 t. Ground cinnamon
1/2 t. Ground clove
Granulated sugar
Cream together shortening, brown sugar, molasses and egg. Sift together all remaining ingredients, except granulated sugar. Stir into molasses mixture. Form into small balls. Roll in granulated sugar. Place 2-inches apart on greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Do not over bake! Makes five dozen.

Sour Cream Candy
Delores Hansen, Chappell, Neb.
2 c. Brown sugar, well packed
1/2 c. Sour cream
1/4 t. Cream of tartar
1 t. Vanilla
Mix sugar, sour cream and cream of tartar in a saucepan. Cook over medium heat, stirring to prevent burning. Cook until soft balls form when a little is dropped into a cup of cold water. Remove from heat, add vanilla and let cool in cooking pan. When cool, beat until creamy and pour onto a buttered plate. Let cool and cut into 1-inch squares.

Pineapple Delights
Kay Bedlan, Lewellen, Neb.
1/2 c. Margarine (1 stick)
3/4 c. Brown sugar, packed
1 Egg
1-1/4 c. Flour
1/2 t. Baking soda
1/2 t. Salt
1/4 t. Ginger
1 c. Coconut
1/2 c. Crush pineapple, drained
1/2 c. Walnuts, chopped
Mix together margarine and brown sugar. Add egg and mix well. Add flour, soda, salt and ginger; mix well. With a wooden spoon, stir in coconut, pineapple and nuts, mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Keep in tight lid container.

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Rocky Mountain Recipes 12-8-14

December 9, 2014 — 

Slow Cooker Chicken Noodle Soup
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Canola oil
1 Onion, chopped
1/2 t. Salt, divided
1/4 t. Pepper
1 c. Baby carrots
1 lb. Chicken thighs, bone-in, skinless
1-1/2 lb. Chicken breasts, bone-in, skinless
1 Bay leaf
5 c. Chicken broth
2 Tbsp. Dill, chopped
1 c. Frozen peas and carrots, thawed
1-1/2 c. Vermicelli, cooked, broken into 3-inch pieces
In a large skillet, heat oil for 30 seconds on medium. Add onion, 1/4 teaspoon salt and pepper. Saute for 5 minutes. Add baby carrots and saute for 5 minutes. In a large slow cooker, arrange chicken. Sprinkle with remaining salt. Top with baby carrots, onions and bay leaf. Add broth. Cover and cook on low for six hours. Remove chicken from cooker; cool and dice. Strain sop, discarding vegetables. In slow cooker, combine broth, chicken, dill, peas and carrots and vermicelli. Cook on high for 10 minutes.

Quick Vegetable Soup
Chris Bryant • Johnson City, Tenn.
1 (16 oz) can Porkin Beans
1 (10-1/2 oz) can Vegetarian vegetable soup
1 (8 oz) can Golden corn, undrained
1/2 soup can Water
Dash of Onion salt
1 (5 oz) can Chunk white chicken
Combine all ingredients except chicken. Heat on low heat and stir occasionally. Add chicken last and heat a few minutes more.

Tomato Soup
Sharon Raasch • Imperial, Neb.
1 (29 oz) can Diced tomatoes
1 (10-1/2 oz) can Condensed chicken broth, undiluted
2 Tbsp. Margarine
2 Tbsp. Sugar
1 Tbsp. Onion, chopped
1/4 t. Baking soda
2 c. Heavy whipping cream
In a large stock pot, mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for one hour. In a double boiler heat cream until hot. (You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream doesn’t scorch.) Once cream is heated through add it to the tomato soup and serve.

Swiss Stew
Iola Egle • Bella Vista, Ark.
1 lb. Round steak, 1-inch thick, cut into bite size pieces
1/8 t. Garlic powder
1/8 t. Pepper
1 (16 oz) can Diced tomatoes
3 Carrots, halved lengthwise
2 Red potatoes, quartered
1 Onion, quartered
1 Green pepper, quartered
1 t. Salt
Mix all ingredients in a 3-1/2 quart slow cooker. Cook on low heat for seven hours or until meat and veggies are tender.

Cara’s Chili
Carrie Lehman • Mack, Colo.
1 lb. Hamburger, browned
4 cans Ranch-style beans or chili beans
2 cans Sliced tomatoes
1 pkg. Chili mix
Chili powder to taste
Pepper to taste
2 Tbsp. Brown sugar
Combine all ingredients in a crock pot. Cook on high for 1-1/2 to 2 hours. Serve over noodles, rice or potatoes. Sprinkle with shredded cheese.

Corn Chowder
Tamra Palmer • Elizabeth, Colo.
1/2 lb. Bacon
1 Onion, diced
1 c. Celery
1/2 c. All purpose flour
2 quarts Chicken stock/broth
2 c. Potatoes, diced
1/2 t. Thyme
1 Bay leaf
3 Tbsp Parsley, chopped
1 t. Pepper
2 Garlic cloves, minced
6 Ears sweet corn or 2 cups corn
2 Tbsp. Butter
2 c. Half and half cream
1/2 t. Poultry seasoning
Salt to taste
Chop bacon into small pieces and sauté in large pot until fat is rendered. With a slotted spoon, remove bacon to a bowl for later. Add diced onion to bacon fat and cook on med-low heat until transparent, but do not brown. Add the flour and continue cooking over low heat for 10 minutes or so. Do not brown! Whisk in chicken broth and bring to a boil, stirring until no lumps remain. Reduce to a simmer and add potatoes, thyme, bay leaf, parsley, pepper and garlic. Cut corn off the cob, add to the broth. Continue simmering until the potatoes are tender. Add butter and half and half and return to a simmer. Add seasonings to taste.
*Note: To make clam chowder, take out chicken and corn and replace with 2 (6 oz) cans clams, 1/2 cup chopped carrots, and 1/2 cup chopped celery.

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Plains Edition Recipes 12-6-14

December 9, 2014 — 

Peanut Butter Cup Brownies
JK Cappell, Gering, Neb.
1 box Brownie mix
3/4 c. Creamy peanut butter
1/2 c. Peanut butter chips
1/2 c. Semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare boxed brownie mix as directed. Spoon batter evenly into 40 greased mini-muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm, spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips.

Fudge-Glazed Chocolate Cheesecake Bars
Sharon Raasch, Imperial, Neb.
Crust:
2 (15 oz) boxes Chocolate pudding mix
1 (15 oz) box Chocolate cookie crumbs
1/2 c. Butter or margarine, melted
Filling:
2 (8 oz) pkgs. Cream cheese, softened
1/2 c. Sugar
1 Tbsp. All-purpose flour
1/2 c. Dairy eggnog
2 Eggs
1/2 c. Miniature semisweet chocolate chips
1/4 t. Ground nutmeg
Preheat oven to 300 degrees. Line a 13-by-9-inch pan with 18-by-18-inch square of heavy-duty foil so foil extends over long sides of pan and spray foil with cooking spray. In small bowl, mix cookie crumbs and butter and press in bottom of pan. In a large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust. Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool one hour. Refrigerate at least two hours. Sprinkle evenly with nutmeg. For squares, cut into eight rows by six rows. Remove from foil. Store squares in refrigerator.

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Rocky Mountain Recipes 12-1-14

December 2, 2014 — 

White Chili
Tamra Palmer • Elizabeth, Colo.
3-1/2 c. Chicken broth
1 t. Cumin seeds
1-1/2 lb. chicken breasts, boneless or wild fowl
1 Tbsp. Olive oil
1 Onion, chopped
3 Garlic cloves, chopped
1-1/2 c. Frozen white corn kernels, thawed
1 (15-1/2 oz) can Great Northern beans
3 (4 oz) cans green chilies, chopped, un-drained
3 Tbsp. Lime juice
2 t. Ground cumin
1/2 t. Ground coriander
1/2 t. Pepper
1/3 c. Sour cream
2 Tbsp Fresh cilantro, chopped
Combine the broth and cumin seeds in large pot. Bring to boiling. Add chicken/fowl. Lower heat, cover and simmer 20 minutes or until chicken/fowl is fork tender. Remove chicken/fowl to cool. In a small sauce pan, sauté onion in olive oil until transparent, about 5 minutes. Add garlic and cook for 1 minute then add to pot. Add the next seven ingredients to broth in the pot. Cook until heated through. Dice chicken into cubes and add. Let cook another 10 minutes, stir in sour cream and cilantro.

Turkey Tortilla Rollups
Joyce Ramey • Greeley, Colo.
3/4 c. Sour cream
6 (8-inch) Flour tortillas
1-1/2 c. Turkey, diced, cooked
1/2 c. Ripe olives, chopped
1 c. Lettuce, shredded
1 c. Cheddar cheese, finely shredded
1/2 c. Chunky salsa
Spread 2 Tablespoons sour cream over each tortilla. Top with turkey, cheese, lettuce, olives and salsa. Roll up each tortilla lightly and wrap in plastic wrap. Refrigerate until serving.

Smokey Turkey and Saffron Red Rice
Sharon Raasch • Imperial, Neb.
2 c. Basmati rice, uncooked
3 Tbsp. Grape seed oil
1-1/2 c. White onion, finely chopped
2 Tbsp. Garlic, minced
1 lb. Ground turkey breast
1/2 t. Salt
1/4 t. Pepper
2 (15 oz) cans Green beans, drained
8 oz. Tomato sauce
1 Tbsp. Cumin
1/2 t. Paprika
1/4 t. Garlic salt
1 Tbsp. Spanish Saffron threads
Cook rice according to package directions. Heat oil in a 5-quart dutch oven or pot over medium heat. Saute onions for 5 minutes or until translucent and softened. Stir in garlic and stir for 1 minute. Add turkey, salt and pepper and cook until cooked through and crumbled. Stir in green beans, rice, tomato sauce, cumin, paprika, garlic salt and saffron threads. Stir until well combined. Taste and season according to your liking. Reduce heat to low until ready to serve.

Turkey Meatloaf
Marlene Maurer • Lakewood, Colo.
1 Tbsp. Olive oil
2 Celery stalks, finely chopped
1 Onion, finely chopped
1 Garlic clove, crushed
2 lbs. Ground turkey
3/4 c. Whole wheat bread crumbs
1/3 c. Milk
1 Tbsp. Worcestershire sauce
2 Egg whites
1/2 c. Ketchup, divided
1/2 t. Salt
1/4 t. Pepper
1 Tbsp. Dijon mustard
Preheat oven to 350 degrees. Add oil, celery and onion to a 12-inch nonstick skillet and cook on medium heat for 10 minutes or until tender. Add garlic and cook 1 minute. Transfer vegetables to large bowl and cool slightly. Add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, salt and pepper to bowl with vegetables. Mix with hands until well combined but not over mixed. In a cup, mix Dijon mustard and remaining ketchup. In a 13-by-9-inch metal baking pan, shape meat mixture into a 9-by-5-inch loaf. Spread Dijon mixture over top. Bake 55-60 minutes or until meat thermometer inserted in center reaches 160 degrees.

Strata
Marcey Dyer • Pierce, Colo.
12 slices White bread
6 slices Ham
6 slices American cheese
Instant dried onion
7 Eggs
4 c. Milk
Line the bottom of a greased 9-by-13-inch pan with six slices of bread. Arrange ham and cheese on top. Sprinkle with dried onions and top with remaining bread. Mix eggs and milk together and pour over bread. Cover pan with foil and chill for eight hours or overnight. When ready to bake, preheat oven to 350 degrees. Remove foil and sprinkle with cornflake crumbs and drizzle with one stick of melted butter. Bake for 1-1/2 hours.

Ham and Cheese Puff
Terry Valdez • Henderson, Colo.
5 Eggs
1 c. Milk
1/2 c. Sour cream
10 oz pkg. Frozen broccoli, chopped
1 (6 oz) pkg. Stuffing mix
1 c. Ham, diced
1/2 c. Cheddar cheese, shredded
Beat eggs, milk and sour cream together. Add broccoli (thawed and drained), stuffing mix, ham and cheese. Pour mixture into a 2-quart baking dish or pie plate. Cover loosely with foil. Bake 1 hour. Uncover and sprinkle with another 1/2 cup cheese on top and bake an additional 5 minutes to melt.

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Plains Edition Recipes 11-29-14

December 2, 2014 — 

Cinnamon Applesauce Pancakes
Sharon Raasch, Imperial, Neb.
2 c. Buttermilk pancake mix
2 t. Cinnamon
1-1/2 c. Applesauce, unsweetened
1/2 c. Water
Vanilla flavored Greek style yogurt
Preheat oven to 225 degrees. Combine pancake mix and cinnamon. Add applesauce and water, stir just until blended. Preheat electric griddle to 350 degrees or place stovetop griddle over medium heat until a drop of water jumps and evaporates quickly. Lightly oil griddle or spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Cook about 2 minutes per side. Keep pancakes warm in oven until all are made. Serve warm with a dollop of yogurt and additional applesauce with an extra sprinkle of cinnamon.

7-Up Pancake Syrup
Delores Hansen, Chappell, Neb.
1 (12 oz) can 7-Up
3/4 c. Brown sugar
1/4 t. Cinnamon
Combine 7-Up with sugar and cinnamon. Simmer for 5 minutes. Makes 1-1/4 cup syrup.

Potato Cakes
Kay Bedlan, Lewellen, Neb.
Leftover mashed potatoes
1 small Onion, diced
1 Egg
2 Tbsp. Flour
Salt and pepper to taste
Mix all ingredients together. Pat out in round cakes. Fry in hot oil until brown on both sides. Drain on paper towels.

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Country Christmas Recipes 11-24-14

November 24, 2014 — 

Cheelicous Cheddar Fudge
Marcey Dyer • Pierce, Colo.
2-1/2 c. Sugar
1 c. Evaporated milk
1/4 c. Butter
1/4 t. Salt
1 pint Marshmallow cream
1 c. Mild cheddar cheese, shredded
2 c. Milk chocolate chips
1 t. Vanilla
1 c. Nuts, chopped
Mix sugar, milk, butter and salt well and bring to a full rolling boil over medium heat, stirring constantly. Boil 5 minutes. Remove from heat and stir in marshmallow cream, cheddar cheese, chocolate chips, vanilla and nuts. Stir until blended. Pour into a buttered 9-by-12-inch pan. Cool and cut into squares.

Microwave Fudge
Kay Bedlan • Lewellen, Neb.
2 lbs. Powdered sugar
1 c. Cocoa
Dash of salt
2 sticks Real butter
1/2 c. Milk
1 t. Vanilla
1 c. Nuts, chopped
Place powdered sugar, cocoa, salt, milk and butter in a microwave safe bowl. Microwave 5-6 minutes or until butter is liquid, stir well. Add vanilla and nuts. Pour into a well greased 9-by-13-inch pan. Let cool well, then cut in squares. Store in glass or tin container, not plastic.

Peanut Blossoms
C.H. • Fruita, Colo.
1/2 c. Butter
1/2 c. Peanut butter
1/2 c. Sugar
1/2 c. Brown sugar
1 Egg
1 t. Vanilla
2 Tbsp. Milk
1-3/4 c. Flour
1/2 t. Salt
1 t. Baking soda
Additional sugar for coating
24 Hersey Kiss candies
Cream butter and peanut butter. Gradually add sugars. Add egg, vanilla and milk. Add dry ingredients and mix well. Form into small balls and roll in sugar. Bake at 375 degrees for 8-9 minutes. Top with a Hersey Kiss. Makes two dozen.

Almond Roca Toffee Candy
Carrie Lehman • Mack, Colo.
1 lb. Butter
2 c. Sugar
1/2 lb. Almonds, sliced
2 c. Chocolate chips
Chopped almonds to coat
Cook butter and sugar to 300 degrees. Add sliced almonds. Press flat in a 11-by-15-inch pan. Let cool. Wipe off excess butter with a paper towel. Melt chocolate chips and spread on top. Sprinkle with chopped almonds. Once that hardens, tip it out onto wax paper and coat the other side the same way. Let cool two hours and crack.

Christmas Sugar Cookies
Marie Bortner • Hershey, Neb.
1 c. Powdered sugar
1 c. Butter
4-1/2 c. Flour, sifted
1 t. Cream of tarter
1/2 t. Salt
1 t. Vanilla
1 t. Baking powder
2 c. Eggs, beaten
1 c. Oil
Cream powdered sugar and butter. Mix in dry ingredients. Add wet ingredients. Drop by Tablespoonfuls onto cookie sheets. Bake at 350 degrees for 10 minutes or until lightly browned.

Holiday Cheese Ball
Delores Hansen • Chappell, Neb.
8 oz. Cream cheese
2 c. Cheddar cheese, shredded
1/2 c. Sour cream
Dried cranberries
Nuts, chopped
Beat cream cheese, cheddar cheese and sour cream until smooth. Roll into a ball. Roll in dried cranberries and nuts to coat.

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Rocky Mountain Recipes 11-17-14

November 18, 2014 — 

Wine and Tomato Chicken
Tamra Palmer • Elizabeth, Colo.
4 Bacon slices
1 large Onion
4 Garlic cloves, minced
1 t. Dried thyme
1 t. Fennel seeds
1 t. Ground pepper
1 Bay leaf
1 c. White wine
1 (28 oz) can Chopped tomatoes with juice
1 t. Salt
10 Bone-in chicken thighs, skin removed
4 Tbsp. Parsley, chopped
Cook bacon in large skillet over medium heat. Remove when crisp and drain on paper towels. Crumble and set aside. Add onion into skillet with bacon grease and cook until soft. Add garlic, thyme, fennel seeds, pepper and bay leaf. Cook for 1 minute and then add wine. Bring to soft boil and stir for 3 minutes. Add tomatoes (with juice) and salt. Stir and set aside. Place chicken in 4 quart slow cooker. Sprinkle with bacon. Pour tomato mixture over chicken, and top with parsley. Cover and cook for sic hours on low or until chicken is very tender. Remove bay leaf before serving. Brown rice is a great side for this!

Slow-Cooker Chicken and Dumplings
Sharon Raasch • Imperial, Neb.
6 Chicken breast halves, boneless, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces
2 c. Whole baby carrots
2 Celery stalks, sliced
2 (10-3/4 oz) cans Condensed Cream of Chicken Soup
1 c. Water
1 t. Dried thyme
1/4 t. Pepper
2 c. All-purpose baking mix
2/3 c. Milk
Place chicken, potatoes, carrots and celery into a 6-quart slow cooker. Stir together soup, water, thyme and pepper in a small bowl. Pour over chicken and vegetables. Cover and cook on low for 7-8 hours or until the chicken is cooked through. (Or on high for 4-5 hours.) Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to high, tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Oven-Fried Panko Chicken
Marlene Maurer • Lakewood, Colo.
2 c. Panko (Japanese bread crumbs)
1/2 t. Cayenne
1 stick Butter, unsalted, softened
Salt
Pepper
1 Chicken, about 3-1/2 lb.
Preheat oven to 450 degrees with rack in the middle. Stir together panko, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a pie plate. Stir together butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rinse, pat dry and cut chicken into 10 serving pieces with breasts cut crosswise in half. Brush butter mixture all over chicken. Add chicken, two pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to them adhere. Transfer, skin side up, to a shallow baking pan. Bake chicken until well browned and cooked through, 30-40 minutes. Let stand, uncovered, 5-10 minutes to crisp.

Baked Chicken Breasts
Betty Norden • Ft. Collins, Colo.
6 Chicken breasts, boneless, skinned
6 slices Swiss cheese
1 can Cream of chicken soup or mushroom
1/2 soup can White wine
1 small pkg. Stuffing mix
Place chicken breasts in a greased shallow baking pan. Add slice of cheese on each breast. Mix together soup and wine and pour over meat and cheese. Sprinkle stuffing mix over top. Bake at 350 degrees until done or browned.

Chicken Noodle Bake
Chris Bryant • Johnson City, Tenn.
4 Tbsp. Butter
1/2 small can Mushrooms
1/2 c. Celery, sliced thin
2 Tbsp. Green pepper, finely chopped
2 Tbsp. Onion, finely chopped
2 (10-1/2 oz) cans Cream of chicken soup
1/4 c. Milk
2 t. Worcestershire sauce
3 Chicken breasts or thighs, diced, cooked
2 c. Broad noodles
1/2 c. Soft bread crumbs
Melt butter and add mushrooms, celery, green pepper and onion. Saute for 5 minutes. Stir in soup, milk and Worcestershire sauce, mix well. Mix in chicken and noodles. Put in a buttered 2-quart casserole dish. Melt 2 Tablespoons butter in another pan and stir in bread crumbs. Sprinkle over casserole. Bake at 400 degrees for 30 minutes or until crumbs are browned.

Chicken with Sun-Dried Tomatoes
Ethel Williams • Papillion, Neb.
3 Tbsp. Olive oil
4 Chicken breast halves, boneless, skinless
1 Shallot, finely chopped
1 (10-1/4 oz) Cream of Mushroom soup
3/4 c. Water
1/4 c. Sun-dried tomatoes, thinly sliced
1 Tbsp. Fresh basil, chopped
4 c. Extra wide egg noodles, cooked
1/4 c. Parmesan cheese, shredded
Heat 2 Tablespoons of oil in a skillet. Add chicken and cook 10 minutes or until browned on both sides. Remove chicken from skillet. Heat remaining oil in skillet. Add shallot and cook 2 minutes. Stir soup, water, tomatoes, vinegar and basil in skillet. Return chicken to skillet and heat to boil. Reduce heat and cook 5 more minutes. Serve chicken and sauce over noodles. Sprinkle with cheese and basil.

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Plains Edition Recipes 11-15-17

November 18, 2014 — 

Creamy Bacon Pasta
Delores Hansen, Chappell, Neb.
1 lb. Thin spaghetti
8 oz. Cream cheese
1/2 c. Cheddar cheese
1 c. Bacon, fried, crumbled
Cook and drain pasta. Toss pasta with cream cheese, cheddar cheese and bacon.

Easy Rice
Diane Frerichs, Coleridge, Neb.
1 stick Butter, cut up
1 c. Raw rice, uncooked
1 can Beef Consommé (not bouillon)
1 can Chicken rice soup
Place in baking dish in order, do not stir. Bake at 350 degrees for 1 hour.

Fried Corn Meal Mush
LaMetta Hampton, Lexington, Neb.
2 c. Corn meal
2 c. Cold water
1 Tbsp. Salt
1 qrt. Boiling water
Mix cornmeal, salt and cold water together. Add slowly to boiling water, stirring constantly. When thick, cook slowly over hot water for 1-1/2 hours. Pour into a bread pan, first rinsed with cold water. Smooth top. Let cool. Slice in 1/2-inch slices. Fry in a little fat, browning both sides.

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Rocky Mountain Recipes 11-10-14

November 11, 2014 — 

Karo Winter Carnival Casserole
Thelma Horton • Longmont, Colo.
2 Tbsp. Oil
1/4 c. Green pepper, chopped
1/4 c. Onion, chopped
1 (28 oz) can Tomatoes
1/2 t. Salt
1/4 t. Pepper
1 lb. Ground beef
1/2 c. Karo dark syrup
1/2 t. Chili powder
1 Bay leaf
2 t. Cornstarch
3 c. Macaroni or rice, cooked
1 c. Cheddar cheese, shredded
Cook onion and green pepper in oil until translucent. Add ground beef; brown and drain. Pour out and save 1/4 cup of the juice from the tomatoes. Add tomatoes and remaining ingredients to beef mixture. Blend cornstarch with tomato juice and stir into meat mixture. Bring to a boil while stirring. Cover and simmer 15 minutes. Add cooked macaroni or rice. Pour into a three-quart casserole dish. Sprinkle cheese over top. Bake at 350 degrees for 30 minutes.

Mexican Casserole
Carrie Lehman • Mack, Colo.
1 lb. Hamburger
1 pkg. Taco seasoning
1 c. Rice, cooked
1 can Tomato soup
1 can Ro-tel tomatoes with chillies
1 lb. Velveeta, cubed
Lettuce
Tomatoes
Salad dressing of choice
Brown and drain hamburger. Add taco seasoning, rice, tomato soup, Ro-tel and Velveeta to hamburger and combine. Bake at 350 degrees for 20 minutes or until bubbly. Serve with lettuce, tomatoes and salad dressing of your choice.

Spaghetti Casserole
Marcey Dyer • Pierce, Colo.
1lb. Ground beef
1 small Onion, chopped
1 can Mushrooms
6 c. Spaghetti, cooked
2 c. Cheddar cheese, shredded
1/4 c. Parmesan cheese
Brown ground beef. Add onion and mushrooms. Add cooked spaghetti and cheddar cheese. Mix and put in a greased 0-by-13-inch pan. Top with Parmesan cheese. Bake at 350 degrees for 35 minutes.

Cauliflower Casserole
Joyce Ramey • Greeley, Colo.
1 medium head Cauliflower, broken into florets
1 c. Sour cream
1 c. Cheddar cheese, shredded
1/2 c. Cornflakes, crushed
1/4 c. Green peppers, chopped
1/4 c. Sweet red pepper, chopped
1 t. Salt
1/4 c. Parmesan cheese, grated
Paprika to taste
Place cauliflower and a small amount of water in a saucepan, cover and cook for five minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt. Transfer to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325 degrees for 30-35 minutes or until heated through.

Super Creamy Mushroom Soup
Sharon Raasch • Imperial, Neb.
4 Tbsp. Butter
1 lb. Fresh mushrooms, sliced
1 small Onion, chopped
1/2 t. Salt
1/8 t. Pepper
5 Tbsp. All-purpose flour
4 c. Chicken broth
1 c. Half-and-half
1/4 t. Browning and seasoning sauce
In a soup pot, melt butter over medium heat. Add mushrooms, onions, salt and pepper and sauté until tender. Add flour and cook two to three minutes, stirring constantly. Gradually add broth and bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally. Slowly stir in half-and-half and browning sauce and simmer five additional minutes or until thickened. Serve immediately.

Cheesy Potato Soup
Marlene Maurer • Lakewood, Colo.
1 Tbsp. Butter
1 c. Onion, chopped
2-1/2 Tbsp. All-purpose flour
3 c. Red potatoes, chopped, about 1 lb.
1-1/4 c. Milk
3/4 c. Chicken broth
1/2 c. Water
1/2 c. Sharp cheddar cheese, shredded
1/8 t. Ground red pepper
2 Tbsp. Green onions, chopped
Melt butter in a medium saucepan over medium-high heat. Add onion to pan and sauté five minutes or until onion is tender. Sprinkle with flour and cook one minute, stirring constantly. Add potatoes, milk, broth and water. Bring to a boil then cover and reduce heat and simmer 10 minutes. Add cheese and ground red pepper. Cook two minutes or until cheese melts, stirring frequently. Top each serving evenly with green onions.

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Plains Edition Recipes 11-8-14

November 11, 2014 — 

Super Moist Pound Cake
Chris Bryant, Johnson City, Tenn.
1 Butter cake mix
8 oz. Cream cheese
2 c. Sugar
1/2 c. Oil
1/2 c. Water
1 t. Vanilla
1 t. Almond flavoring
4 Eggs
Mix all ingredients together with mixer for two minutes. Pour batter into a greased and lightly floured tube pan. Bake at 350 degrees for 35 minutes. Cool for 20 minutes on a wire rack in the pan.

Pumpkin Cup Cakes
Kay Bedlan, Lewellen, Neb.
1 Yellow cake mix
1 (15 oz) can Pumpkin
1/2 pkg. Cinnamon chips
Mix all ingredients together. Batter will be thick. Drop by Tablespoon in cup cakes. Bake at 350 degrees for 20 minutes. Keep in tightly covered container.

Black Bottom Brownies
Delores Hansen, Chappell, Neb.
18 oz. box Brownie mix
8 oz. Cream cheese
1 large Egg
1/2 c. Sugar
Mix cream cheese, egg and sugar until smooth. Pour over prepared brownie mix in a 9-by-9-inch pan. Bake at 350 degrees for 45 minutes.

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Rocky Mountain Recipes 11-3-14

November 3, 2014 — 

Gnocchi Gratin
Marlene Maurer • Lakewood, Colo.
1 (22 oz) pkg. Gnocchi
1 Tbsp. Butter
1/3 c. All-purpose flour
1/4 t. Salt
1/4 t. Black pepper
2 c. Milk
1/2 c. Chicken broth
3/4 c. Gruyère cheese, shredded
1/3 c. Fresh chives, chopped
2 slices Bacon, cooked, crumbled
1/4 c. Parmesan cheese, grated
Preheat oven to 400 degrees. Cook gnocchi according to package directions, omitting salt and fat; drain. Melt butter in large saucepan over medium heat. Add flour, salt and pepper to pan and cook 1 minute, stirring constantly. Gradually add milk and broth, stirring with a whisk until blended. Bring to a boil and cook until thick, stirring constantly. Remove from heat. Add Gruyère cheese, chives and bacon; stir until smooth. Add gnocchi and toss well. Spoon mixture into a greased 11-by-7-inch baking dish. Sprinkle Parmesan cheese on top. Bake for 20 minutes or until lightly browned.

Italian Salsa
Marcey Dyer • Pierce, Colo.
2 Green peppers, diced
2 Red peppers, diced
2 Jalapeño peppers, sliced
1 Celery stalk, diced
1 Carrot, diced
1 small Onion, chopped
1/2 c. Salt
2 Garlic cloves, minced
1 Tbsp. Oregano
1 t. Red pepper flakes
1 (5 oz) jar Pimento stuffed green olives, chopped
1 c. White vinegar
1 c. Olive oil
Mix veggies and salt together in a bowl. Fill with enough water to cover. Wrap and refrigerate overnight. Drain and rinse veggies. In another bowl, mix remaining ingredients. Combine everything. Refrigerate two more days. Enjoy as a pizza topping or on sausage, beef or pork sandwiches.

Crock Pot Lasagna
Tamra Palmer • Elizabeth, Colo.
1 lb. Ground beef
1 Onion, diced
Lasagna noodles
1 jar Spaghetti sauce
1 Tbsp. Italian seasoning
Salt and pepper to taste
1 pint Ricotta cheese
1-1/2 c. Mozzarella cheese, shredded
2 Eggs
1/8 c. Parmesan cheese, grated
Cook ground beef and onion in large pot. Add spaghetti sauce, and seasonings. Simmer for 15 minutes, turn off stove and let cool. In a separate bowl, mix ricotta, Parmesan, 1 cup mozzarella and eggs, mix well. In bottom of crock pot, spread 1 cup of sauce mixture. Place one layer lasagna noodles on sauce in crock pot. Dot with cheese mix. Spread 1/3 meat sauce on top of cheese. Repeat layers. Sprinkle remaining mozzarella cheese over top. Cook on low for four hours.

Easy Lasagna Soup
Sharon Raasch • Imperial, Neb.
1 lb. Ground beef
5 c. Water
1 (14.5 oz) can Diced tomatoes, drained
1-1/2 c. Fresh mushrooms, quartered
3/4 c. Green bell peppers, chopped
1/2 c. Onion, diced
1 Garlic clove, crushed
1 t. Basil
Salt and pepper to taste
3/4 c. Feta cheese, crumbled
In a large pot over medium heat, cook and stir the ground beef until evenly browned, drain. Mix water, tomatoes, mushrooms, green bell peppers, onion and garlic into the pot with the beef. Season with basil, salt and pepper. Bring to a boil, reduce heat and simmer for 45 minutes. Mix the feta cheese into the soup and continue cooking about 15 minutes before serving.

Peanut Buster Dessert Pizza
Iola Egle • Bella Vista, Ark.
1 (19.8 oz) Brownie mix
8 oz. Cream cheese, softened to room temp
1 c. Brown sugar
1/4 c. Creamy peanut butter
2 (1.6 oz) pkgs. Peanut butter cups, chopped into small pieces
1/4 c. Peanuts, chopped
2 Bananas, peeled, thinly sliced
1 oz. Semisweet chocolate
2 t. Butter
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Line 15 round baking stone with a circle of parchment paper and spread brownie batter on top, leaving 1-inch border around the edge. Bake 20-25 minutes or until set, then remove from oven to cool completely. Mix together cream cheese, sugar and peanut butter until creamy. Spread over cooled brownie crust. Sprinkle with nuts and chopped candy. Layer bananas decoratively over the crust. Melt chocolate and butter together in microwave for about 1-1/2 minutes; stir until smooth and drizzle over pizza. Slice into squares with pizza cutter.

Cookie Dough Pizza
Terry Valdez • Henderson, Colo.
1 Ready-made Cookie dough, room temp
Cream cheese
Your choice of fruit
Pat out cookie dough on a pizza pan or cookie sheet. Bake until golden. Spread cream cheese on top. Add your choice of fresh, frozen or canned fruit, mixed or alone. May add whipped cream, if desired.

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Plains Edition Recipes 11-1-14

November 3, 2014 — 

Chili Texas Style
Chris Bryant, Johnson City, Tenn.
1 can Chili beans
1 can Yellow or white hominy
1/2 c. Onions, chopped
1 c. Cheddar cheese, shredded
Alternate chili and beans, hominy and onions in a lightly greased baking dish. Top with cheese. Bake at 350 degrees until cheese is melted and onions are tender.

Corn Hot Dish
Kay Bedlan, Lewellen, Neb.
1 pkg. Elbow macaroni, cooked, drained
1 lb. Hamburger, browned, drained
1 med. Onion, chopped
1 can Cream style corn
2 cans Cream of chicken soup, undiluted
1 Tbsp. Soy sauce
Salt and Pepper to taste
Mix all ingredients together. Pour into a greased 9-by-13-inch pan. Bake at 350 degrees for 45 minutes.

Ranch Crock Pot Pork Chops
JK Chappell, Gering, Neb.
4 Pork chops, 1/2-inch thick
Oil for browning
1 Tbsp. Ranch dressing from packet
1 (10 oz) can Cream of chicken soup, undiluted
Mashed Potatoes
Quickly brown the pork chops on both sides over medium high heat in a little bit of oil. Don’t completely cook them, just give them a quick sear. Place them in the crock pot and sprinkle with the ranch dressing mix. Pour the soup over the top. Cook on low heat for 5-6 hours, or on high heat for 3-4 hours. Serve with hot mashed potatoes.

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Rocky Mountain Recipes 10-27-14

October 27, 2014 — 

Pecan Pumpkin Pie
Marcey Dyer • Pierce, Colo.
1 Deep dish pie shell
1 (29 oz) can Pumpkin
1-1/2 t. Cinnamon
1 t. Salt
3 large Eggs, beaten
1 c. Honey
1/2 c. Milk
1/2 c. Heavy whipping cream
Topping:
4 Tbsp. Butter, softened
2/3 c. Brown sugar
1 c. Pecans, chopped
Stir together until blended, pumpkin and spices. Beat in eggs, honey, milk and cream. Pour into pie shell. Bake at 375 degrees for about 55-60 minutes. Cool pie on rack. Mix together butter, brown sugar and pecans and drop by teaspoonfuls on cooled pie. Broil but watch carefully and remove when topping begins to bubble and gets slightly brown. Cool before serving.

Pumpkin Crunch Cake
Ethel Williams • Papillion, Neb.
1 (15 oz) can Pumpkin puree
1 (12 oz) can Evaporated milk
3 Eggs
1-1/2 c. Sugar
1-1/2 t. Cinnamon
1/2 t. Salt
1 box Yellow cake mix
1 c. Pecans, chopped
1 c. Butter, melted
Heat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13-by-9-inch baking dish. Layer dry cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake 50-55 minutes, or until golden brown.

Pumpkin Salad
Iola Egle • Belle Vista, Ark.
3 oz. pkg. Lemon Jello
2 Tbsp. Sugar
1 c. Boiling water
1 c. Canned pumpkin
1/2 t. Pumpkin pie spice
2 c. Whipped cream
1/2 c. Pecans, chopped
Dissolve Jello and sugar in boiling water. Add pumpkin, pie spice and mix well. Chill until slightly thickened. Fold in whipping cream and nuts. Pour into mold and chill until firm.

Pumpkin Delight
Joyce Ramey • Greeley, Colo.
38 Marshmallows
1 c. Pumpkin
1 c. Whipping cream
1/2 t. Cinnamon
1/4 t. Cloves
1/4 t. Ginger
1/4 t. Nutmeg
14 Graham crackers
1/4 c. Butter, melted
Melt marshmallows in double boiler. Add pumpkin and spices. Let cool. Add whipped cream. Crush graham crackers and mix with melted butter. Line pan with crumb mixture. Pour in pumpkin mixture and sprinkle a few graham cracker crumbs on top and chill.

Pumpkin Chocolate Chip Oatmeal Cookies
JK Chappell • Gering Neb.
1/2 c. Pumpkin puree (not pumpkin pie filling)
1 large Egg
1 t. Vanilla extract
3/4 c. Whole wheat flour
1-1/2 c. Old fashioned rolled oats
1/4 c. Sugar
1/4 c. Dark brown sugar
1/4 t. Baking powder
1/2 t. Baking soda
1/4 teaspoon salt
1-1/2 t. Cinnamon
1/4 t. Nutmeg
1/4 t. Ground cloves
1/2 c. Semi-sweet chocolate chips
1/2 c. Dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips and dried cranberries. Fold together the wet and dry ingredients until just combined — do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for three days in an airtight container.

Pumpkin Pie Muffins
Sharon Raasch • Imperial, Neb.
1 pkg. Spice cake mix
1 c. Pumpkin pie mix
2 Eggs
1/4 c. Vegetable oil
1/2 c. Water
Preheat oven to 350 degrees. In a large bowl, combine cake mix, pumpkin pie mix, eggs, oil and water. Beat with an electric mixer until thoroughly mixed. Spoon batter into paper baking cups, filling each cup 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

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Plains Edition Recipes 10-25-14

October 27, 2014 — 

Pumpkin Chocolate Chip Oatmeal Cookies
JK Chappell, Gering Neb.
1/2 c. Pumpkin puree (not pumpkin pie filling)
1 large Egg
1 t. Vanilla extract
3/4 c. Whole wheat flour
1-1/2 c. Old fashioned rolled oats
1/4 c. Sugar
1/4 c. Dark brown sugar
1/4 t. Baking powder
1/2 t. Baking soda
1/4 teaspoon salt
1-1/2 t. Cinnamon
1/4 t. Nutmeg
1/4 t. Ground cloves
1/2 c. Semi-sweet chocolate chips
1/2 c. Dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips and dried cranberries. Fold together the wet and dry ingredients until just combined — do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for three days in an airtight container.

Pumpkin Bars
Kay Bedlan, Lewellen, Neb.
2 c. Sugar
4 Eggs
2 c. Pumpkin
3/4 c. Butter, softened
1 t. Baking soda
1 Tbsp. Ground cinnamon
1/2 Tbsp. Ground cloves
2 c. Flour
Mix first four ingredients until creamy. Add last four ingredients and mix well. Pour onto a large cookie sheet. Bake at 352 degrees for 30-35 minutes. Ice when cool with cream cheese icing.

Pumpkin Pie Muffins
Sharon Raasch, Imperial, Neb.
1 pkg. Spice cake mix
1 c. Pumpkin pie mix
2 Eggs
1/4 c. Vegetable oil
1/2 c. Water
Preheat oven to 350 degrees. In a large bowl, combine cake mix, pumpkin pie mix, eggs, oil and water. Beat with an electric mixer until thoroughly mixed. Spoon batter into paper baking cups, filling each cup 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

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Rocky Mountain Recipes 10-20-14

October 20, 2014 — 

Chicken with Apricots
Marlene Maurer • Lakewood, Colo.
1-1/4 c. Dried orzo
1 (15 oz) can Apricot halves, unpeeled
4 Chicken breast halves, skinless, boneless
1-1/2 t. Curry powder
2 Tbsp. Olive oil
6 Green onions
Cook orzo according to package; drain. Drain apricot halves, reserving 1/2 cup light syrup. Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder. Heat oil in large skillet over medium heat. Add chicken and cook for 8 minutes or until no longer pink, turning once. Add apricots and the last two minutes. Transfer to plates. Cut tops of two onions into diagonal slices; set aside. Chop remaining onions. Add chopped onion and remaining curry powder to skillet, cook one minute. Stir in reserved syrup and orzo. Add to plates and sprinkle onion tops.

Easy Chicken Hot Dish
Chris Bryant • Johnson City, Tenn.
6 c. Chicken, cooked, diced
1-1/2 c. Rice, cooked
3/4 c. Mayonnaise
2 cans Cream of chicken soup
1 c. Celery, diced
1 Tbsp. Onion, grated
1 Tbsp. Lemon juice
1 Tbsp. Green peppers, diced
1 Tbsp. Pimento, diced, optional
Mix well and place in greased casserole. Bake at 350 degrees for one hour. Sprinkle Parmesan cheese on top.

Honey Bear Chicken
Carrie Lehman • Mack, Colo.
1/4 c. Butter, melted
1/2 c. Mustard
1 c. Brown sugar
2 lb. Chicken breast or thighs, boneless
Salt and pepper to taste
Rice
Mix together melted butter, mustard and brown sugar. Place chicken in a baking pan and season with salt and pepper. Pour honey mustard sauce over chicken. Cover and bake at 350 degrees for one hour. Serve over hot rice.

Chicken Pot Pie
Marcey Dyer • Pierce, Colo.
2 (9-inch) Pie crust
2 c. Chicken breast, cooked, diced
1 (15 oz) can Mixed vegetables, drained
1 (10 oz) can Condensed cream of chicken soup
1/2 c. Milk
Preheat oven to 350 degrees. In a bowl, combine cooked chicken, vegetables, soup and milk. Place one pie crust in baking pan and fill with chicken mixture. Cover with second pie crust and crimp the edges to seal. Poke holes in the top of crust and sprinkle with sage. Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Refrigerate any leftovers.

Poppy Seed Chicken
Joyce Ramey • Greeley, Colo.
1 Tbsp. Butter or margarine
8 oz. Mushrooms, sliced
5 c. Chicken, cooked, cubed
1 (10-3/4 oz) can Cream of chicken soup, undiluted
1 c. Sour cream
1 (2 oz) jar Pimiento, drained, diced
Topping:
1/2 c. Butter or margarine, melted
1-1/3 c. Butter flavored crackers, finely crushed
2 t. Poppy seeds
In a skillet, melt butter. Saute mushrooms until tender. Stir in chicken, soup, sour cream and pimiento and mix well. Spoon mixture into a greased 2-quart casserole. In a small bowl, combine all topping ingredient. Sprinkle over chicken. Bake at 350 degrees for 20 minutes.

Country Chicken and Rice
Sharon Raasch • Imperial, Neb.
1 Chicken, 3 to 3-1/2 lbs., Cut into 8 pieces
6 c. Water
2 (15 oz) cans Tomato sauce
1 large Onion, finely chopped
1 t. Dried thyme
1 Tbsp. Salt
1 t. Black pepper
2 c. Long or whole grain rice, rinsed
In a large pot, bring all ingredients, except rice to a boil over medium-high heat. Cover and allow to boil 35 minutes. Add rice and cook 25-30 minutes, or until rice is tender, no pink remains in chicken and chicken juices run clear.

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Plains Edition Recipes 10-18-14

October 20, 2014 — 

Deep Dish Peach Custard Pie
Ethel Williams, Papillion, Neb.
1 (9-inch) Deep dish pie shell, unbaked
2 Eggs
1-1/4 c. Sweetened condensed milk
1 to 3 t. Lemon juice
1/2 t. Ground cinnamon
Dash of nutmeg
1/4 c. Margarine, melted
2 lb. Peaches, sliced
Streusel topping:
1/2 c. Brown sugar, packed
1/3 c. Flour
2 Tbsp. Margarine, softened
1/3 c. Nuts, chopped
Combine eggs, condensed milk, lemon juice, cinnamon, nutmeg and margarine and beat until smooth. Arrange peach slices in pie shell. Pour filling over top. Bake at 425 degrees for 10 minutes. Combine brown sugar, flour and margarine. Stir in chopped nuts. Sprinkle over pie. Reduce oven temperature to 350 degrees and bake for 55-60 minutes.

Seven-Up Cake
Chris Bryant, Johnson City, Tenn.
1 box Lemon supreme cake mix
4 large Eggs
3/4 c. Cooking oil
1 (3 oz) box Vanilla pudding mix
1 (10 oz) bottle 7-Up
Frosting:
1 large can Crushed pineapple
2 Egg yolks, beaten
2 c. Sugar
3 Tbsp. Flour
1 stick Butter
1 c. Coconut
1 c. Pecans
Mix cake ingredients and bake in four layer pans at 325 degrees oven for 40-45 minutes. Mix and cook over low heat first five frosting ingredients. Cool. Add coconut and pecans. Frost cake.

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Rocky Mountain Recipes 10-13-14

October 13, 2014 — 

Super Taco Salad
Marcey Dyer • Pierce, Colo.
1 lb. Lean ground beef
1 medium Sweet onion, diced
1 pkg. Taco seasoning
1 (16 oz) can Refried beans
12 oz. Cheddar cheese, shredded
8 oz. Sour cream
1 small head Lettuce, finely chopped
1 bag Tortilla chips
2 medium Tomatoes, sliced
2 Jalapeño peppers, sliced
1 jar Salsa
In a skillet, brown ground beef, onions and taco seasoning. Drain, cover and set aside. In a 9-by-13-inch casserole dish, spread the refried beans evenly on the bottom. Layer the ground beef mixture on top, put half the cheese on top. Bake uncovered at 350 degrees for 20 minutes. Remove from oven and cool. Layer sour cream, lettuce and the rest of the cheese on top. Crush the tortilla chips and layer evenly on the cheese. Place tomato slices on top evenly. Top each tomato with jalapeño slices. Serve with salsa on the side.

Mexican Crock Pot Meal
Marlene Maurer • Lakewood, Colo.
6 Chicken thighs or breasts, skinned
1 t. Cumin
1/4 t. Salt
1/4 t. Pepper
1 c. Onion, chopped
1 (14.5 oz) can Mexican style stewed tomatoes
1 (4.5 oz) can Diced green chilies
1 (15 oz) can Pinto beans, rinsed, drained
1 (15 oz) can Kidney beans, rinsed, drained
Sprinkle chicken with cumin, salt and pepper. Place spiced chicken in crockpot. Add onion, tomatoes, green chilies. Cook on high for three hours. Add beans and cook an additional hour. Top with sour cream and serve with warm tortillas.

Lazy Cooks Chili Rellenos
Terry Valdez • Henderson, Colo.
1-1/2 lbs. Monterey Jack cheese, shredded
2 (7 oz) cans Diced green chilies
7 Eggs, beaten
1 pint Sour cream
Paprika
Grease a 7-by-11-inch casserole dish or make pie crust. Alternate layers of chili and cheese. Beat sour cream and eggs until smooth. Pour sour cream mixture over cheese. Sprinkle with paprika. Bake uncovered at 350 degrees for an hour. * May add chorizo and onions.

Lime Cilantro Pork Tacos
Tamra Palmer • Elizabeth, Colo.
1 lb. Pork roast, cooked, shredded
1/4 t. Garlic salt
1/4 t. Ground pepper
2 t. Olive oil
1 to 1-1/2 c. Onion, thinly sliced
1 small Jalapeño seeded and chopped
1/2 c. Chicken broth
1/2 c. Tomato, chopped
3 Tbsp. Cilantro, finely chopped
2 Tbsp. Fresh lime juice
8 Small flour tortillas
Heat a large skillet over medium high heat. Add oil to the pan. Add pork, sprinkle garlic salt and pepper and cook, stirring constantly until browned. Remove from pan and place in a bowl. Place jalapeño and onion in pan and sauté until tender. Add broth and simmer for 1 -2 minutes, scraping the bottom to loosen the browned bits if any. Stir in tomato and simmer 3 minutes. Add pork and juices to pan. Stir in cilantro and lime juice and cook 2-3 minutes. Let cool a bit, and spoon onto tortillas!

Mexican Fruitcake
Cathleen Kuhlmann • Longmont, Colo.
2 c. Flour
2 c. Sugar
2 Eggs, beaten
1 t. Soda
2 c. Nuts, coarsely chopped
1 (20 oz) can Crushed pineapple, undrained
Frosting:
8 oz. Cream cheese
1 lb. Powdered sugar
1 stick Oleo or margarine, softened
1 t. Vanilla
Mix all ingredients together. Pour into a 9-by-13-inch pan, that is greased on the bottom only. Bake at 350 degrees for 40 minutes. Mix together frosting ingredients then spread over cooled cake.

Banana Nut Quesadilla Wedges
Sharon Raasch • Imperial, Neb.
1 Tbsp. Sugar
1/8 t. Ground cinnamon
2 (8-inch) Flour tortillas
Butter flavored cooking spray
1/4 c. Creamy peanut butter
1 large Banana, peeled, sliced 1/4-inch thick
1 Tbsp. Brown sugar
Combine cinnamon and sugar; set aside. Spray one of tortilla generously with butter flavored cooking spray. Place greased side down in a 10-inch skillet. Spread topside with peanut butter. Top with banana slices, sprinkle with brown sugar and top with remaining tortilla. Spray top of tortilla generously with cooking spray and sprinkle with half of the cinnamon sugar. Cover skillet and cook over medium-high heat until the bottom is golden brown. Turn tortilla with a wide spatula. Sprinkle top with remaining cinnamon sugar. Continue cooking, covered, until bottom is golden brown. Remove to cutting board and slice into eight wedges.

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Plains Edition Recipes 10-11-14

October 13, 2014 — 

Stuffed peppers Crock Pot Style
JoAnn Parker, Cozad, Neb.
4 medium Green bell peppers
1 lb. Lean ground beef
1/4 c. Onion, chopped
1-1/2 c. Rice, cooked
1 t. Salt
1/2 t. Black pepper
32 oz. jar Spaghetti sauce
Mix ground beef, onion, rice and seasonings well. Cut tops off peppers and hollow out. Stuff peppers with equal amounts of meat mixture. Place stuffed peppers in crock pot. Cover with spaghetti sauce. Cover and cook on low for 6 to 7 hours.

Onion Supreme
Delores Hansen, Chappell, Neb.
7 c. Onions, sliced
1/4 c. Butter
1 c. Buttermilk
1 Egg
1 t. Salt
1 t. Pepper
Cook onions in butter until soft. Mix onions with rest of ingredients. Pour into 10-inch pie shell. Bake at 425 degrees for 20 minutes.

Quick Skillet Supper
Chris Bryant, Johnson City, Tenn.
1 lb. Ground beef
1 c. Onion, chopped
3 c. Noodles, uncooked
3 c. Tomato juice
1/2 c. Sour cream
2 t. Salt
1/8 t. Celery salt
2 t. Worcestershire sauce
1/2 c. Water
Brown beef and onions. Place uncooked noodles over top of meat. Mix together remaining ingredients. Pour over noodles, taking care to moisture noodles well. Do not stir. Bring to a boil. Turn heat to low then cover and simmer for 30 minutes or until noodles are tender.

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Rocky Mountain Recipes 10-6-14

October 6, 2014 — 

Pumpkin Bread
Marcey Dyer • Pierce, Colo.
2 c. Sugar
1-1/2 c. Vegetable oil
4 Eggs
3 c. Flour
1-1/2 t. Soda
1 t. Baking powder
1/2 t. Salt
1 t. Cinnamon
1 (15 oz) can Pumpkin
1 c. Nuts, chopped, or sunflower seeds
Mix together sugar, oil and eggs. Sift together flour, soda, baking powder, salt and cinnamon. Add alternately with pumpkin and chopped nuts. Pour into two greased and floured loaf pans. Bake at 325 degrees for 1 hour.

Apple Walnut Sour Cream Bread
Cathleen Kuhlmann • Longmont, Colo.
1 c. Flour
1 t. Baking powder
1 t. Ground cardamom
1/2 t. Salt
1/2 c. Margarine or butter
1/2 c. Brown sugar, firmly packed
2 Eggs
1 t. Vanilla
1 c. Sour cream
1 medium Apple, cored, coarsely chopped
1 c. Walnuts, coarsely chopped
Preheat oven to 350 degrees. In a small bowl, sift together flour, baking powder, baking soda, cardamom and salt; set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until smooth. Fold in dry ingredients and sour cream alternately into creamed mixture until just combined, don’t over mix. The batter should be a little thick and lumpy. Fold in apple and walnuts and spread into a greased and floured 9-by5-by-3-inch loaf pan and smooth out top. Bake for 1 hour or until toothpick inserted in the center comes out clean. Let cool upright in the pan for 10 minutes, then turn out on a wire rack and cool. Wrap tightly in foil and store at room temperature over night. Serve plain or with cream cheese.

Strawberry Bread
Chris Bryant • Johnson City, Tenn.
3 c. Flour
1 t. Soda
1 t. Salt
1 t. Cinnamon
2 c. Sugar
4 Eggs, beaten
1-1/4 c. Oil
2 (10 oz) pkg. Frozen strawberries, thawed
Mix together dry ingredients in bowl. Make a hole in the center of mixture and add beaten eggs and oil. Mix to moisten. Add strawberries and stir to blend. Bake at 350 degrees for 60-70 minutes in two greased loaf pans, 9-by-5-by-3-inches, or 45-50 minutes in four small pans, 7-by-3-by-2-inches. Let bread cool completely before removing from pans.

Black Walnut Bread
Sharon Raasch • Imperial, Neb.
1 c. Sugar
2 Eggs
1 c. Black walnut meats, ground
1 t. Salt
1 c. Milk
3-1/2 c. Flour
3 Tbsp. Soft shortening
Sift flour, salt and baking powder together. Add remaining ingredients. Bake at 350 degrees for about 1 hour and 10 minutes.

Lemon Blueberry Bread
Marlene Maurer • Lakewood, Colo.
1/3 c. Butter, melted
1 c. Sugar
3 Tbsp. Lemon juice
2 Eggs
1-1/2 c. All-purpose flour
1 t. Baking powder
1 t. Salt
1/2 c. Milk
2 Tbsp. Grated lemon zest
1/2 c. Walnuts or pecans, chopped
1 c. Blueberries
Glaze:
2 Tbsp. Lemon juice
1 Tbsp. Butter, melted
1 c. Powdered sugar
Beat butter, sugar, lemon juice and eggs. Combine flour, baking powder and salt and stir in egg mixture alternately with milk. Fold in lemon zest, nuts and blueberries. Pour in loaf pan. Bake at 350 degrees for 60-70 minutes. Cool and remove from pan. Combine glaze ingredients and pour over top.

Chocolate Chip Banana Zucchini Bread
JK Chappell • Gering, Neb.
3 Very ripe bananas
1 c. Zucchini, shredded
3/4 c. Sugar
1 Egg, beaten
2 c. All-purpose flour
1 t. Baking powder
1 t. Baking soda
1/2 t. Salt
1 t. Cinnamon
2 Tbsp. Butter, melted
1/2 c. Walnuts, chopped, optional
1/2 c. Chocolate chips
Preheat oven to 350 degrees. In a medium bowl mash the bananas with a potato masher or fork. Add the shredded zucchini, sugar and egg. Mix well. In another medium bowl mix together the flour, baking powder, baking soda, salt and cinnamon. Gradually add the dry mix to the wet mix stirring until well combined. Stir in the melted butter then add the nuts and chocolate chips. Pour into a greased loaf pan and bake in the oven for 1 hour. Check for doneness by poking the center with a toothpick. If it’s covered with wet batter then stick the bread back in the oven for 5-10 minutes longer and check again. When finished let the loaf cool in the pan for about 10 minutes before removing. To remove, place a plate on the top of the pan and then flip the pan and plate over together so the bread is upside down on the plate. Slowly free the bread from the pan then roll the bread right side up.

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Plains Edition Recipes 10-6-14

October 6, 2014 — 

Chocolate Chip Banana Zucchini Bread
JK Chappell. Gering, Neb.
3 Very ripe bananas
1 c. Zucchini, shredded
3/4 c. Sugar
1 Egg, beaten
2 c. All-purpose flour
1 t. Baking powder
1 t. Baking soda
1/2 t. Salt
1 t. Cinnamon
2 Tbsp. Butter, melted
1/2 c. Walnuts, chopped, optional
1/2 c. Chocolate chips
Preheat oven to 350 degrees. In a medium bowl mash the bananas with a potato masher or fork. Add the shredded zucchini, sugar and egg. Mix well. In another medium bowl mix together the flour, baking powder, baking soda, salt and cinnamon. Gradually add the dry mix to the wet mix stirring until well combined. Stir in the melted butter then add the nuts and chocolate chips. Pour into a greased loaf pan and bake in the oven for 1 hour. Check for doneness by poking the center with a toothpick. If it’s covered with wet batter then stick the bread back in the oven for 5-10 minutes longer and check again. When finished let the loaf cool in the pan for about 10 minutes before removing. To remove, place a plate on the top of the pan and then flip the pan and plate over together so the bread is upside down on the plate. Slowly free the bread from the pan then roll the bread right side up.

Apple Dessert
Kay Bedlan, Lewellen, Neb.
4 Apples, peeled, chopped fine
1 c. Nuts, chopped
2 Eggs, beaten
2 c. Sugar
4 Tbsp. Flour
2 t. Baking powder
1/4 t. Salt
Combine all ingredients and mix well. Pour into greased 9-by-13-inch pan. Serve with cool whip or ice cream.

Chess Bars
Chris Bryant, Johnson City, Tenn.
Crust:
1 Yellow cake mix
1/2 c. Margarine, softened
1 Egg
Topping:
1 (8 oz) pkg. Cream cheese, softened
1 lb. Powdered sugar
2 Eggs
1 t. Vanilla extract
Combine all crust ingredients in bowl until crumbly. Press mixture into a greased and floured 12-by-9-by-2-inch baking pan. Combine all topping ingredients in mixing bowl, mix well. Pour over crust layer. Bake at 350 degrees for 35 minutes or until golden brown. Let cool then cut into bars.

Rocky Mountain Recipes 9-29-14

September 29, 2014 — 

Peaches and Cream Pie
Sharon Raasch • Imperial, Neb.
Crust:
3/4 c. Flour
1 t. Baking powder
1/2 t. Salt
1/2 c. Milk
1 small pkg. Dry vanilla pudding mix
3 Tbsp. Butter, softened
1 Egg
Topping:
6 Peaches, peeled, pitted, sliced
2 (8 oz) pkgs. Cream cheese
2 Tbsp. Peach juice
1 c. Sugar
1/2 t. Cinnamon
Combine crust ingredients in a large bowl. Beat for two minutes on medium speed. Pour into a greased 10-inch pie pan. Add some sugar to peaches to develop juice. Pour peaches over batter, reserve juice. Combine cream cheese, peach juice and sugar. Beat for two minutes on medium speed. Spoon over top peaches to within 1-inch of edge. Combine 1 Tablespoon sugar with cinnamon and sprinkle over filling. Bake at 350 degrees for 30-35 minutes.

Baked Apples
Chris Bryant • Johnson City, Tenn.
4 Firm apples, cored
3 Tbsp. Brown sugar
1/4 c. Raisins
4 patties Butter
1/2 c. Water
1 t. Cinnamon
Combine sugar, raisins and cinnamon. Place apples in a 9-by-13-inch baking dish. Stuff the middle of apples with sugar mixture. Add a patty of butter to each apple. Pour water around apples. Bake at 350 degrees for 45 minutes.

Fresh Apple Cake
Thelma Horton • Longmont, Colo.
4 c. Apples, peeled, diced
2 c. Sugar
1/2 c. Vegetable oil
2 Eggs, well beaten
1 c. Nuts, chopped
2 t. Vanilla
2 c. All-purpose flour
2 t. Baking soda
2 t. Cinnamon
1 t. Salt
Frosting:
1/2 c. Butter, melted
2-3 Eggs, beaten
1/2 c. Sugar
1 t. Vanilla
2 c. Coconut
1 c. Walnuts, chopped
Mix apples and sugar in a large bowl. Add oil, eggs, nuts and vanilla. Mix flour, soda, cinnamon and salt together. Add to oil and egg mixture and mix well. Pour into a greased 9-by-13-inch glass baking pan and bake at 350 degrees for 1 hour. Cook frosting butter, eggs, sugar and vanilla in saucepan on low, stirring constantly, until melted and it starts to turn brown. Stir in coconut and nuts. Frost cake.

Buttery Raspberry Lemon Cake
Marlene Maurer • Lakewood, Colo.
1 c. Butter, softened
1-1/4 c. Sugar
3 large Eggs
1/4 t. Salt
1 t. Vanilla extract
1/4 c. Plain yogurt
1/2 c. Milk
1/4 c. Lemon curd
2-1/2 c. Flour
1/4 t. Baking soda
1/2 t. Baking powder
4-3/4 c. Raspberries
Powdered sugar
Preheat oven to 325 degrees. In a large bowl with a mixer on medium speed, beat butter and sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk and lemon curd until mostly blended. Add flour, baking soda and baking powder to bowl and beat until smooth. Spread half of batter in a buttered 9-by-13-inch baking pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top. Bake for about one hour or until toothpick comes out clean. Cool then dust lightly with powdered sugar.

Peach Cobbler
Marcey Dyer • Pierce, Colo.
4 c. Fresh peaches, sliced, peeled
1-1/2 c. Sugar, divided
1/2 t. Almond extract
1/2 c. Butter, melted
3/4 c. All-purpose flour
2 t. Baking powder
Sprinkle of salt
3/4 c. Milk
Vanilla ice cream, optional
In a bowl, gently toss peaches with 1 cup sugar and almond extract; set aside. Pour melted butter into a 2-quart baking dish. In a small bowl, combine flour, baking powder, salt and remaining sugar. Stir in milk. Pour evenly over butter, do not stir. Top with peach mixture. Bake at 350 degrees for 50-55 minutes or until golden brown. Serve with ice cream, if desired.

Caramelized Pear Strudel
Terry Valdez • Henderson, Colo.
1/2 c. Sugar
1 Tbsp. Cornstarch
3 large Pears, peeled, chopped
1/2 c. Cranberries
2 Tbsp. Butter
1/2 c. Dried cranberries
1 t. Ground ginger
1 t. Grated orange peel
1/2 t. Ground cinnamon
6 sheets Phyllo dough (14-by-9)
1 t. Powdered sugar
Mix sugar and cornstarch in a bowl. Add pears and berries and toss to coat. In skillet, melt butter and add pear mixture. Cook and stir seven minutes, until berries pop. Stir in dried berries, ginger, orange peel and cinnamon. Cool. Line baking sheet with foil and coat with cooking spray. Place one sheet of dough on counter and spray with cooking spray. Keep remaining dough covered with a damp cloth. Layer each sheet of dough, coating each with spray. Spread pear mixture over the stack of dough to within 1-inch of edges and fold in sides. Roll up, starting at long edge. Place seam side down on prepared baking sheet. Bake at 400 degrees for 20 minutes or until golden. Remove and cool on rack. Dust with powdered sugar before serving.

Plains Edition Recipes 9-27-14

September 29, 2014 — 

Coffee Brownies
Ethel Williams, Papillion, Neb.
2 c. Flour
2 c. Sugar
1/2 c. Butter or margarine
1/2 c. Shortening
1 c. Strongly brewed coffee
1/4 c. Cocoa
1/2 c. Buttermilk
2 Eggs
1 t. Baking soda
1 t. Vanilla
Frosting:
1/2 c. Butter
2 Tbsp. Cocoa
1/4 c. Milk
3-1/2 c. Confectioner’s sugar
1 t. Vanilla
Heat oven to 400 degrees. In a large bowl, combine flour and sugar. In a saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well on high. Pour into prepared 11-by-7-inch baking dish. Bake 20 minutes. In a saucepan combine butter, cocoa and milk near boiling. Beat in confectioner’s sugar and vanilla until smooth. Pour frosting over the baked brownies.

Pistachio Pudding Cake
Kay Bedlan, Lewellen, Neb.
1 (3.4 oz) pkg. Pistachio instant pudding mix
1 pkg. White or yellow cake mix
4 Eggs, beaten
1-1/4 c. Water
1/4 c. Vegetable oil
1 t. Almond flavoring
Mix all ingredients together. Pour into well greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes. Cool in pan 15 minutes. Remove and finish cooling on rack. Sprinkle with powdered sugar. Serve with ice cream or Cool Whip.

Baked Pineapple
Diane Frerichs, Coleridge, Neb.
2 c. Sugar
3/4 c. Oleo or butter, melted
1 (20 oz) can Crushed pineapple, do not drain
4 c. Fresh bread crumbs
3 Eggs, beaten
2 Tbsp. Milk
Cream sugar and oleo. Add eggs and beat well. Fold in pineapple, crumbs and milk. Bake in 9-by-12-inch baking pan at 325 degrees for one hour.

Rocky Mountain Recipes 9-22-14

September 22, 2014 — 

Zucchini Relish
Deanna Fowler • Loveland, Colo.
4 stalks Celery, chopped
10 c. Zucchini, peeled, chopped
4 large Onions, chopped
Red peppers, colored, chopped
1/2 c. Pickling salt
3 c. Vinegar
3-1/4 c. Sugar
2-1/2 t. Celery seed
2-1/2 t. Mustard seed
2 t. Turmeric powder
2 Tbsp. Cornstarch dissolved in 1/2 c. Vinegar
Combine vegetables and pickling salt in large enamel or stainless steel kettle; set stand overnight. Drain and rinse well. Bring vinegar, sugar and seasonings to a boil. Add chopped vegetables. Remove from heat and let stand for two hours. Return to stove and bring to a boil. Add cornstarch dissolved in vinegar and simmer for 15 minutes. Spool into sterilized jars and seal. Process in water bath, required time for your altitude.

Okra Pickles
Sharon Raasch • Imperial, Neb.
3 lbs. Okra
3 c. Vinegar
3 c. Water
6 Tbsp. Salt
12 heads of Dill
Use tender pods of okra, cut with as much step as possible. Wash and drain. Prick each pod with pin or fine pointed knife to allow solution to enter the pod. Pack okra into sterilized jars. Place a small bunch of dill in each jar with okra. Boil water, vinegar and salt together until salt is dissolved. Fill jars with boiling brine to within 1/2-inch of top. Put cap on and screw band on.

Green Tomato Marmalade
Helen Druse • Lafayette, Colo.
1 lb. Green tomatoes, chopped
1/2 c. Sugar
3 Tbsp. Lemon juice
In a bowl, mix tomatoes, sugar and lemon juice. Refrigerate overnight. In a medium saucepan, bring the mixture to a boil. Simmer, stirring often, until reduced to one cup, about an hour. Season with salt. The marmalade can be refrigerated for two weeks. Good with fish, salmon or pork.

Peach & Jalapeños Jam
Markebe Maurer • Lakewood, Colo.
3 Peaches, diced
2 Jalapeños, seeded, minced
1 c. Sugar
Juice and zest of 1 lemon
Pinch of salt
Bring to boil. Simmer and reduce for about 20 minutes. Cool. Add salt to taste. Store in refrigerator for up to two weeks.

Sweet Hot Mustard
Audrey Munkres • Lander, Wyo.
4 oz. Dry yellow mustard
1 c. Cidar vinegar
2 Eggs
1 t. Salt
1 c. Sugar
1-1/2 c. Real mayonnaise
Stir mustard and vinegar together and let stand an hour. Beat eggs, salt and sugar together. Add mustard mixture and cook in double boiler, stirring frequently until thick and eggs are well cooked. Cool and add mayonnaise. Keep refrigerated.

Hot Fudge Sauce
Teri Bielenberg • Longmont, Colo.
1 (12 oz) can Evaporated milk
1 (12 oz) pkg. Semi-sweet chocolate chips
1/2 c. Sugar
1 Tbsp. Butter or margarine
1 t. Vanilla
Mix milk, chocolate chips and sugar in 8-cup microwaveable measure. Microwave uncovered on high 6 to 8 minutes, stirring every 2 minutes, until thickened and smooth. Stir in margarine and vanilla until mixture is smooth and creamy. Serve warm over ice cream. Store tightly covered in refrigerator up to four weeks.

Plains Edition Recipes 9-20-14

September 22, 2014 — 

Everyday Meat Loaf
Diane Frerichs, Coleridge, Neb.
1-1/2 to 2 lbs. Ground beef
1 pkg. Dry onion soup mix
3 Bread slices, crumbled
1 Egg
1 c. Milk
Mix all ingredients and place in baking dish. Top with ketchup. Bake at 350 degrees for 1 hour.

Baked Chicken, Broccoli and Rice
Ethel Williams, Papillion, Neb.
1 (10.5 oz) can Condensed cream of broccoli soup
1 c. Water
3/4 c. Long grain white rice, uncooked
Dash of pepper
1-1/4 Chicken breast halves, skinless, boneless
Stir soup, water, rice and pepper in an 11-by-7-by-2-inch baking dish. Top with chicken. Sprinkle with paprika. Cover and bake at 375 degrees for 45 minutes.

Porcupines
Kay Bedlan, Lewellen, Neb.
1 c. Dates, coarsely chopped
1/2 c. Walnuts, chopped
1 Tbsp. Oleo
1 t. Vanilla
1 Egg, beaten
1/2 c. Sugar
2 t. Flour
Combine all ingredients well. Roll into small balls and dip in coconut. Bake at 350 degrees for 10-12 minutes on greased cookie sheet.

Rocky Mountain Recipes 9-15-14

September 22, 2014 — 

Broccoli Rice Casserole
Cassidy Robinson • Mustang, Okla.
1 small Onion, chopped
1 Tbsp. Margarine
2 c. Rice, cooked
2 pkgs Frozen Broccoli, chopped, thawed
1 (8 oz) jar Cheese whiz
2 cans Cream of mushroom soup
Cook rice according to package directions. Saute onion in margarine. Add remaining ingredients and mix together. Pour into a greased 2-quart casserole dish. Bake at 350 degrees for 35 minutes.

Corn Casserole
Marcey Dyer • Pierce, Colo.
1/2 c. Butter
1 (15 oz) can Whole corn with liquid
1 (15 oz) can Creamed corn
8-1/2 oz Cornbread mix
2 Eggs, slightly beaten
1 c. Sour cream
Pinch of Salt
Pinch of Pepper
Pinch of Sugar
1 c. Sharp cheddar cheese, shredded
Preheat oven to 350 degrees. Melt butter in 9-by-13-inch baking dish. Add corn and cornbread mix, gently mix with fork. Drop sour cream by Tablespoons in different areas on top of corn mixture, fold in gently. Add seasoning. Sprinkle with cheese. Bake 20-30 minutes or until mixture is firm. Cool slightly before cutting into squares.

Cabbage Casserole
Chris Bryant • Johnson City, Tenn.
1 medium Onion, chopped
2 Tbsp. Butter
1 lb. Ground chuck
1 t. Salt
Dash of pepper
1 medium head Cabbage
2 c. American cheese, grated
1-1/2 c. Sour cream
1 c. Buttered bread crumbs
Brown onion and ground chuck in butter. Add salt and pepper. Cut cabbage into 1-inch squares and add to meat mixture. Cover and cook slowly about 10 minutes. Add cheese and sour cream; mix well. Spoon in to greased casserole dish. Top with bread crumbs. Bake at 375 degrees for 30 minutes.

Crock Pot Pizza
Iola Egle • Bella Vista, Ark.
1-1/2 lbs. Ground beef
1 medium Onion, peeled, chopped
1 lb. Rigatoni pasta
1 Green bell pepper, cored, seeded, chopped
1 small jar Mushrooms
3 oz. Pepperoni
12 oz. Mozzarella cheese, grated
2 (12 oz) jars Pizza sauce
In a medium skillet, cook ground beef and onion until beef is brown; drain. Meanwhile, cook pasta according to package directions; drain. In the cooking pot of a slow cooker, layer half the ground beef mixture, half the green pepper, half the noodles, half the mushrooms, half the pepperoni, half the cheese and half the sauce. Repeat layers in the same order, except reverse pizza sauce and cheese so that the final layer is cheese. Cook on low for 3-4 hours or until cheese is bubbly.

Potato/Spinach Casserole
Joyce Ramey • Greeley, Colo.
6 to 8 large Potatoes, peeled, cooked, mashed
1 c. Sour cream
2 t. Salt
1/4 t. Pepper
2 Tbsp. Chives, chopped
1/4 c. Butter
1 (10 oz) pkg. Frozen spinach, chopped, thawed, drained well
1 c. Cheddar cheese, shredded
In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 400 degrees for 15 minutes. Top with cheese and bake an additional 5 minutes.

Super Supper Casserole
Sharon Raasch • Imperial, Neb.
3 Tbsp. Butter
1 can Cream of celery soup
2 c. Elbow spaghetti, cooked
2 Tbsp. Lemon juice
1 c. Cottage cheese
1/4 c. Sour cream
1 t. Salt
1/2 c. Green peppers, diced
1 lb. Red salmon
1/2 c. Buttered crumbs
10 oz. Frozen peas
1/2 c. Water chestnuts
Blend butter and soup into hot spaghetti. Add lemon juice, cheese, sour cream, salt, water chestnuts, green peppers, broken up salmon pieces and frozen peas. Arrange in 11-by-7-by-2-inch baking dish. Top with crumbs. Bake at 350 degrees for 30-40 minutes.

Plains Edition Recipes 9-13-14

September 22, 2014 — 

Layered Spinach Salad
Ethel Williams, Papillion, Neb.
3/4 lb. Spinach
1 Cucumber, thinly sliced
1/2 c. Radishes, thinly sliced
1/4 c. Green onions, thinly sliced
1/2 c. Ranch dressing
5 slices Bacon, cooked, crumbled
1/2 c. Peanuts
Remove and discard spinach stems. Rinse leaves well. Drain and pat dry. Tear spinach into bite size pieces and arrange in a large bowl. Layer cucumbers slices, radishes and green onions on top. Spread dressing over top. Cover and chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

Southwestern Corn Skillet
JK Chappell, Gering, Neb.
8 oz. Rotini pasta, uncooked
1 lb. Lean ground beef
1/2 c. Onion, chopped
1 (26 oz) jar Chunky tomato pasta sauce
1 (11 oz) can Southwestern style corn, untrained
1/2 t. Salt
1 c. Cheddar cheese, shredded
4 Green onions, sliced
Cook and drain pasta as directed on package. Meanwhile, in a 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

Tomato Preserves
Delores Hansen, Chappell, Neb.
3 c. Ripe tomatoes, chopped
2 c. Sugar
1 (3 oz) box Lemon Jello
1 t. Lemon juice
Boil tomatoes and sugar for 12 minutes. Add lemon Jello and juice. Put in jars and refrigerate.

Rocky Mountain Recipes 9-8-14

September 8, 2014 — 

Jerk-Spiced Shrimp
Marlene Maurer • Lakewood, Colo.
1 Tbsp. Sugar
1 Tbsp. Paprika
1/2 t. Salt
1/2 t. Garlic powder
1/2 t. Ground red pepper
1/4 t. Ground thyme
1/8 t. Ground allspice
2 Tbsp. Olive oil
1-1/2 lb. Large shrimp, peeled, deveined
Prepare grill to medium-high heat. Combine first seven ingredients. Combine oil and shrimp in a large bowl and toss well to coat. Sprinkle spice mixture over shrimp and toss to coat. Thread shrimp evenly onto eight (8-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 6 minutes or until done, turning once.

Ocean Side Lasagna
Sharon Raasch • Imperial, Neb.
1/2 lb. Lasagna noodles, cooked, drained
2 (13 oz) cans Crab meat
2 cans Cream of shrimp soup
1 Tbsp. Olive oil
1 (8 oz) pkg. Cream cheese
16 oz. Cottage cheese
1 White onion, chopped
1 Egg
1/2 t. White pepper
1/2 t. Dill
1/2 t. Celery or garlic salt
3/4 c. Swiss or Monterey Jack cheese, shredded
3 Tomatoes, sliced
Preheat oven to 350 degrees. Saute chopped onion in olive oil. Combine crab and soup. Blend cottage cheese and cream cheese with onion, egg, crab mixture, salt and pepper, herbs and seasonings. Place some noodles in the bottom of a greased 9-by-13-inch clear baking dish. Add half of the shredded cheese. Top with crab sauce and the rest of the noodles and then the rest of the cheese. Bake for approximately 20 minutes. Place sliced tomatoes on top and bake an additional 10 minutes.

Catfish Parmesan
Chris Bryant • Johnson City, Tenn.
1 Egg white, beaten
2 Tbsp. Water
1/2 c. Wheat crackers, crushed
3 Tbsp. Parmesan cheese, grated
2 Tbsp. Parsley, minced
1 lb. Catfish fillets
Lemon slices
In a small dish, beat egg white and water together. In a separate bowl, mix crushed crackers, cheese and parsley. Dip and coat catfish fillets with egg white then dip in crumb mixture. Saute until brown in a greased non-stick pan. Garnish with lemon slices. Serve hot.

Tuna Puff Sandwiches
Joyce Ramey • Greeley, Colo.
3/4 c. Mayonnaise, divided
2 Tbsp. Green pepper, chopped
1-1/2 t. Onion, grated
1-1/2 t. Prepared mustard
1/4 t. Worcestershire sauce
1 (8 oz) can Tuna, drained, flaked
3 Hamburger buns, split
6 Tomato slices
3/4 c. Cheddar cheese, shredded
In a bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce. Stir in tuna. Spread over each bun half and top each with tomato slice. Arrange sandwiches on a baking sheet. In a small bowl, combine cheese and remaining mayonnaise. Spoon cheese mixture over tomato. Bake at 400 degrees for 11-13 minutes or until the topping is puffy and golden brown.

Real Southern Biscuits
Iola Egle • Bella Vista, Ark.
2 c. Milk
1-1/2 t. Dry yeast
1 medium Potato, cooked, mashed
1 c. Potato water, cooled
1/2 c. Sugar
1/2 c. Shortening
Flour
1 Tbsp. Salt
1 t. Soda
1 t. Baking powder
Scold milk and cool to lukewarm. Dissolve yeast in a little warm water. Mix together milk, potato, potato water, sugar, shortening and dissolved yeast. Add enough flour to make a soft sponge. Let rise in a warm place about one hour. Add salt, soda, baking powder and enough flour to look like biscuit dough. Place in a greased pan in a cool place. Roll out to 1/3-inch thick. Melt 1Tablespoon butter in pan in which biscuits are to be baked. Coat each biscuit in melted butter. Bake 10 minutes in very hot oven. Do not let biscuits rise before baking. Dour can be stored in refrigerator for three weeks.

Refrigerator Biscuits
Chris Bryant • Johnson City, Tenn.
1 (8 oz) pkg. Cream cheese, softened
1 stick Margarine
1 c. Self-rising flour
Beat cream cheese and margarine with electric mixer for two minutes or until creamy. Gradually add flour, beating at low speed just until blended. Spoon dough into greased miniature muffin cups, 2/3 full. Bake at 400 degrees for 17 minutes or until golden brown. Serve immediately. * Dough can be refrigerated up to three days.

Plains Edition Recipes 9-6-14

September 8, 2014 — 

Jiffy Chocolate Cake
Arlene Ries, Wood Lake, Neb.
3 c. Flour
2 c. Sugar
1 t. Salt
2 t. Soda
3 Tbsp. Cocoa, level
1 c. Salad oil
2 t. Vanilla
2 Tbsp. Vinegar
2 c. Cold water
(No Eggs)
Mix the dry ingredients then add the wet. Bake at 350 degrees for 25-30 minutes, or until done. Frost with chocolate frosting.

Pistachio Desert
Jan Cox, North Platte, Neb.
45 Ritz crackers
1 stick Oleo
2 boxes Pistachio instant pudding
1 qrt. Vanilla ice cream, melted
1 c. Milk
Cool Whip
Heath bits
Crush crackers and add melted oleo. Press in 11-by-13-inch pan and bake at 350 degrees for 10 minutes. Mix pudding and milk. Add melted ice cream and mix well. Pour over cooled crust. Top with Cool Whip and Heath bits. Refrigerate for at least 4-6 hours, or over night.

Company Marshmallow Bars
Delores Hansen, Chappell, Neb.
3/4 c. Oleo
1-1/2 c. Sugar
3 Eggs
1 t. Vanilla
1-1/3 c. Flour
1/2 t. Baking powder
1/2 t. Salt
3 Tbsp. Cocoa
4 c. Mini marshmallows
Topping:
1-1/3 c. Chocolate chips
3 Tbsp. Oleo
1 c. Peanut butter
2 c. Rice Krispies
Combine first eight ingredients. Put in a 9-y-13-inch pan and bake at 350 degrees for 18 minutes. Remove from oven and spread mini marshmallows evenly on top. Bake an additional 3-1/2 minutes. Cool completely. Mix topping ingredients together and spread on bars.

Rocky Mountain Recipes 9-1-14

September 8, 2014 — 

Summer Garden Salad
Sharon Raasch • Imperial, Neb.
2 large Tomatoes, cut into 1/2-inch chunks
1 medium Red onion, cut into 1/2-inch chunks
1 large Cucumber, sliced, quartered
1 Green bell pepper, cut into chunks
1/4 c. Extra virgin olive oil
1/4 c. Red wine vinegar
2 Tbsp. Fresh squeezed lemon juice
2 Tbsp. Fresh cilantro, chopped
1 t. Salt
1/2 t. Black pepper
In a large bowl, combine tomato, red onion, cucumber and green pepper chunks; toss gently. In a small bowl, combine oil, vinegar, lemon juice, cilantro, salt and pepper; whisk until well blended. Pour dressing into large bowl with mixed vegetables and toss gently until well combined. Cover and chill until ready to serve.

Corn Chowder Salad
Marlene Maurer • Lakewood, Colo.
2 t. Olive oil
3 Bacon slices, cut into 1-inch pieces
1/2 lb. Yukon gold or red potatoes, peeled, diced
1 Red bell pepper, cut into 1/2-inch squares
Salt to taste
3 c. Fresh corn kernels (from 5 ears)
1 small Red onion, halved, thinly sliced
2 Tbsp. Cider vinegar or rice vinegar
Crushed red pepper flakes
Cook bacon in hot oil in a large skillet over medium heat for 5 minutes until crisp. Remove bacon and drain on paper towel. Cook potatoes in 2 Tablespoons bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper and salt; cook 5 minutes or until vegetables are tender, tossing occasionally. Add corn and cook 3-5 minutes or until hot. Toss corn mixture in a bowl with onion, vinegar, bacon, salt and crushed red pepper to taste. Serve warm or chilled.

Farmer’s Market Pasta Salad
Thelma Horton • Longmont, Colo.
2 c. Rotini pasta, cooked, drained
1 c. Broccoli florets
1 c. Carrot slices
1 c. Cherry tomatoes, halved
2 Green onions, sliced
2 c. Cottage cheese
1/2 c. Ranch dressing
Combine pasta and vegetables in a large bowl. Add cottage cheese and dressing; mix lightly.

Balsamic Green Bean Salad
Ethel Williams • Papillion, Neb.
2 lb. Fresh green beans, trimmed into 1-1/2-inch pieces
1/4 c. Olive oil
3 Tbsp. Lemon juice
3 Tbsp. Balsamic vinegar
1/4 t. Salt
1/4 t. Garlic powder
1/4 t. Ground mustard
1/8 t. Pepper
1 large onion, chopped
4 c. Cherry tomatoes, halved
1 c. Feta cheese, crumbled
Place green beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes. Drain and immediately place beans in ice water. Drain and pat dry. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion and toss to coat. Cover and refrigerate at least 1 hour. Just before serving stir in tomato halves and cheese.

Cornbread Salad
Marcey Dyer • Pierce, Colo.
1 box Cornbread mix
2 cans Pinto beans, rinsed, drained
2 c. Sweet corn, drained
1 or 2 bunches Green onions
2 Bell peppers, chopped
2 or 3 Tomatoes, diced
1 (16 oz) bottle Ranch dressing
16 oz. Cheddar cheese, shredded
1 lb. Bacon, fried, crumbled
Prepare cornbread as directed and cool. Crumble half into a large bowl. Add one can of beans, one can sweet corn, half of the green onions, half of the bell peppers, half of the tomatoes and half of the ranch dressing, covering all over. Add half of the cheese and half of the bacon. Repeat.

Fresh Spinach Salad
Joyce Ramey • Greeley, Colo.
2 bunches Fresh spinach
1 can (No. 2) Bean sprouts, rinsed, drained
1 (8 oz) can Water chestnuts, drained, sliced
4 Hard boiled eggs, sliced
1/2 lb. Bacon, fried, crumbled
Dressing:
3/4 c. Sugar
1/4 c. Vinegar
1/4 c. Oil
1/3 c. Catsup
1 t. Salt
1 t. Worcestershire sauce
Tear clean, crisp, well drained spinach leaves in a large bowl. Add other ingredients. Mix dressing ingredients and pour over salad. Toss well and serve immediately.

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