Recipes

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.

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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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Rocky Mountain Recipes 4-7-14

April 7, 2014 — 

Macadamia Nut & Cocoa Cookies
Helen Druse • Lafayette, Colo.
1 c. Butter or margarine, softened
1 c. Confectioners sugar
1/3 c. Sugar
1 t. Vanilla extract
1 c. All-Purpose flour
1/2 c. Macadamia nuts, chopped
In a mixing bowl, cream butter and sugar. Add vanilla. Combine flour and cocoa. Gradually add flour mixture to creamed mixture. Stir in nuts. Shape into 1-1/2-inch balls. Place 2-inches apart on ungreased baking sheet. Flatten with a fork. Bake at 350 degrees for 12-14 minutes. Remove to cool. Should yield about 3 dozen.

Double Peanut Butter Chocolate Chip Cookies
Patty Spellman • Yuma, Colo.
2 c. All-Purpose Flour, sifted
2 t. Baking soda
1/2 c. Brown sugar, firmly packed
1 c. Sugar
2 Eggs
1 t. Vanilla extract
1 c. Peanut butter, crunchy
1/2 c. Pecans, chopped
6 oz. Semi-sweet chocolate chips
6 oz. Peanut butter chips
Preheat oven to 350 degrees. Sift together flour and soda and set aside. With an electric mixer, cream together butter and sugars together. Beat in eggs and vanilla. Add peanut butter and beat until well mixed. Stir in sifted ingredients. Add pecans, chocolate chips and peanut butter chips. Drop by teaspoonfuls onto greased baking sheets. Bake for about 12 minutes or until cookies are lightly browned.

Easy No Bake Cookies
Sharon Raasch • Imperial, Neb.
2 c. Sugar
1/4 lb. Butter or margarine
3 Tbsp. Cocoa powder
1/2 c. Milk
3 c. Oatmeal
1/2 c. Peanut butter, smooth or crunchy
1 t. Vanilla extract
Combine sugar, butter, cocoa powder and milk in a saucepan over medium heat. Bring to a boil and let the mixture boil a minute or so while stirring. Remove from heat and stir in peanut butter. When peanut butter has melted, add vanilla and oatmeal. Drop by rounded teaspoons onto waxed paper and let cool.

Chewy Oatmeal Cookies
Diane Klein • Loveland, Colo.
3 Eggs, well beaten
1 t. Vanilla
1 c. Raisins
1 c. + 1 Tbsp. Shortening
1 c. Brown sugar
1 c. Sugar
2 c. Oatmeal
1/2 c. Nuts, chopped
2 c. Flour, sifted
1 t. Salt
2 t. Baking soda
1 t. Cinnamon
Mix together eggs, vanilla and raisins and set aside for 1 hour. Cream shortening and sugars. Sift flour, salt, baking soda and cinnamon into sugar mixture. Mix well and blend in remaining ingredients. Bake at 350 degrees for 10-12 minutes.

Great Butter Cookies
Chris Bryant • Johnson City, Tenn.
1 c. Butter
1/2 c. Sugar
3 c. Flour
1 t. Vanilla
Semi-sweet chocolate chips
Cream butter and sugar. Blend in flour and vanilla. Make into small balls and place on a greased cookie sheet. Indent center and add a chocolate chip. Bake at 350 degrees until light brown.

Macaroons
Cathleen Kuhlmann • Longmont, Colo.
2/3 c. Condensed milk, sweetened
3 c. Coconut
1 t. Vanilla
3/4 t. Almond extract
Mix all ingredients. Drop by spoon on greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

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Plains Edition Recipes 4-5-14

April 7, 2014 — 

Black Forest Cake
Sharon Raasch, Imperial, Neb.
1 (18.25 oz) pkg. Devil’s food cake mix
3 Eggs
3/4 c. Eater
1/2 c. Vegetable oil
1 (21 oz) can Cherry pie filling, drained, with 1/2 cup sauce reserved
1 c. Heavy cream
3 Tbsp. Confectioners’ sugar
1 (16 oz) Chocolate frosting
Preheat oven to 350 degrees. In a medium bowl, combine cake mix, eggs, water, oil, and reserved cherry sauce; mix well. Divide batter evenly between Two greased 9-inch round cake pans. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool 10 minutes, then invert onto wire racks to cool completely. Beat heavy cream until stiff peaks form; beat in confectioners’ sugar. Place a cooled cake layer upside down on a serving platter and cover top with half of the whipped cream; spoon cherries over whipped cream. Place second cake layer over first and frost sides with chocolate frosting. Frost top with remaining whipped cream. Serve, or cover loosely and chill until ready to serve.

Cherry Supreme Cake
Chris Bryant, Johnson City, Tenn.
1 box Cherry supreme cake mix
1 pkg. Instant chocolate pudding
1/2 c. Oil
4 Eggs
1 c. Water
Mix all ingredients together for 3 minutes. Bake in a greased tube pan at 325 degrees for 45-50 minutes.

Watermelon Pickle Cake
Frances Frerichs, Gurley, Neb.
1 c. Sugar
1 c. Water
1/2 c. Margarine
1 (10 oz) jar Watermelon rind pickles, cut fine, including juice
1 t. Cinnamon
1/4 t. Cloves
2 c. Flour, sifted
1 t. Baking soda
1 t. Salt
1 c. Pecans, chopped
1/4 c. Margarine
5 Tbsp. Brown sugar
5 Tbsp. Heavy cream
1-1/2 c. Powdered sugar
In a saucepan mix sugar, water, 1/2 cup margarine, watermelon rind pickles, cinnamon and cloves. Bring to a boil and simmer until margarine is melted. Cool 10 minutes. When cool, add flour, baking soda, salt and nuts then stir to combine. Pour into a 9-by-13-inch pan. Bake at 350 degrees for 25 minutes or until done. In a saucepan, cook remaining margarine, brown sugar and heavy cream. Cook until bubbly then add powdered sugar. Beat until smooth (it will be thin). Spread over cook cake.

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Rocky Mountain Recipes 3-31-14

March 31, 2014 — 

Classic Baked Macaroni Cheese
Marcey Dyer • Pierce, Colo.
1 (16 oz) pkg. Macaroni
8 Tbsp. Butter
8 Tbsp. Flour
2 c. Milk
2 c. Cream
1 t. Salt
1 t. Pepper
4 c. Cheddar cheese, shredded
1 c. Breadcrumbs, buttered
Preheat oven to 375 degrees. Cook and drain macaroni; set aside. In a large sauce pan, melt butter. Add flour, using a whisk to stir until well blended. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes, stirring constantly, 10 minutes. Add shredded cheese little by little and simmer another 5 minutes or until cheese melts. Turn off heat then add macaroni to the sauce pan and toss to coat with the cheese sauce. Put macaroni in a buttered baking dish. Sprinkle with buttered breadcrumbs. Bake 25 minutes or until top is golden brown.

Artichoke and Tomato Paste
Ethel Williams • Papillion, Neb.
8 oz. Fettuccine or whole grain spaghetti
1/4 c. Parmesan cheese, grated
1/2 c. Sweet onion, chopped
1/4 c. Olive oil
2 Garlic cloves, minced
1 (28 oz) can Tomatoes, diced or crushed
1 (6 oz) jar Marinated artichoke hearts, drained, chopped
1/4 t. Salt
1/4 t. Ground black pepper
Fresh basil leaves
In a dutch oven cook pasta. Drain and reserve 1/4 cup pasta water. Return pasta to pot. Add Parmesan cheese, toss to combine. Add enough reserved pasta water that pasta is evenly coated with cheese. In a large saucepan cook onion in hot oil until tender. Add garlic, cook 30 seconds more. Add undrained tomaotes, artichoke hearts, salt and pepper. Cook until slightly thickened. Mash slightly with wooden spoon. To serve, top pasta with tomato mixture and basil leaves. Sprinkle additional grated Parmesan cheese on top.

Cauliflower Pizza Crust
Thelma Horton • Longmont, Colo.
1/2 head Cauliflower, coarsely chopped
1/2 c. Italian cheese blend, shredded
1/4 c. Fresh parsley, chopped
1 Egg
1 t. Garlic, chopped
Salt and pepper to taste
Shred cauliflower in food processor using grating blade. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Preheat oven to 450 degrees. Stir cheese, parsley, egg, garlic, salt and pepper into cauliflower until evenly incorporated. Pour mixture onto a baking sheet lined with parchment paper. Press and shape into a pizza crust. Bake until lightly browned, about 15 minutes.

Baked Ravioli and Sausage
Sharon Raasch • Imperial, Neb.
1 lb. Bulk hot Italian sausage
2 (28 oz) jars Spaghetti sauce
1 (25 oz) pkg. Frozen cheese ravioli
1 (7 oz) can Sliced mushrooms, drained
1 c. Mozzarella cheese, shredded
Preheat oven to 350 degrees. Brown sausage in a large skillet over medium-high heat for 8-10 minutes, crumbling as it cooks. Drain and place in a large bowl. Add spaghetti sauce, ravioli and mushrooms; mix well. Place in a greased 9-by-13-inch baking dish. Sprinkle with cheese. Cover tightly with foil and bake 45 minutes. Remove from foil and bake 5-10 minutes more, or until heated through and cheese is golden.

String’s Penne Bagutta
Marlene Maurer • Lakewood, Colo.
4 Chicken breasts, cut into nugget size
4 t. Extra virgin olive oil
4 Garlic cloves, minced
2 c. Mushrooms, sliced
1 can Tomatoes, diced
24 oz. Cream
16 oz. Tomato sauce
16 leaves Fresh basil, cut
Crushed red chili flakes to taste
Salt and pepper to taste
4 c. Penne, cooked
Broccoli crowns, steamed
Saute chicken and garlic in olive oil. Add mushrooms and tomatoes. Add cream and cook until reduced by one third. Add tomato sauce, basil, red chili flakes, salt and pepper. Simmer for 3-4 minutes. Add to cooked penne and toss to coat. Pour on to a big plate and place broccoli crowns around plate.

Spicy Garlic Chicken Pizza
Iola Egle • Bella Vista, Ark.
12 oz. Chicken breasts, boneless, skinless
1/2 c. Green onions
2 Garlic cloves, minced
2 Tbsp. Rice vinegar
2 Tbsp. Soy sauce
2 Tbsp. Olive oil, divided
1/2 t. Crushed red pepper
1/4 t. Black pepper
1 Tbsp. Cornstarch
16 oz. Italian bread shell
1/2 c. Monterey Jack cheese, shredded
1/2 c. Mozzarella cheese, shredded
2 Tbsp. Almonds, sliced
Cut chicken into half inch pieces. In a large bowl combine half of the green onions, minced garlic, vinegar, soy sauce, 1 Tbsp. Oil, red pepper and black pepper. Add chicken pieces, stir to coat. Cover and chill half hour then drain, reserving liquid. In a large skillet heat remaining oil. Add chicken mixture and cook and stir about 3 minutes or until chicken is no longer pink. Stir cornstarch into reserved liquid. Add to chicken mixture in skillet. Cook and stir until thickened and bubbly. Spoon evenly over bread shell on baking sheet. Sprinkle with cheeses. Bake uncovered at 400 degrees for 12 minutes. Top with remaining green onion and almonds. Cut into wedges to serve.

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Plains Edition Recipes 3-29-14

March 31, 2014 — 

Roast Beef
Toni Smith, Lexington, Neb.
3-5 lbs. Sirloin tip eye or round roast
Potatoes, whole, peeled
2 Onions, whole
1 c. Baby carrots
Pepper to taste
2 c. Coffee
Corn starch
Place roast in the bottom of roasting pan. Pepper roast heavy and add potatoes, onions and carrots. Add coffee to cover half of the roast. Cover and bake at 375 degrees until done. Remove roast and vegetables from roasting pan. Combine cornstarch and little water. Bring broth to a soft boil and add corn starch mixture. This makes the best gravy and the coffee makes the roast very tender.

Salisbury Steak
Anna Melvin, North Platte, Neb.
1 lb. Ground beef
1/2 lb. Bulk sausage
2 c. Rice, cooked
1 t. Salt
1 t. Pepper
1 Egg, beaten
Onion Gravy:
2-1/2 c. Water
1 pkg. Onion soup mix
2 Tbsp. Flour
1/2 c. Water
Combine all ingredients and mix well. Form into six steaks. Place in a 9-by-13-inch baking dish and bake at 450 degrees for 20 minutes. Prepare onion gravy by combining water and onion soup mix. Cover and cook 10 minutes. Combine flour and water and stir into soup mixture and cook until thick. Pour over steak and bake 20 minutes or until steak is done.

Chili Soup
Chris Bryant, Johnson City, Tenn.
1 lb. Ground beef
1 medium Onion, chopped
2 cans Red kidney beans
2 cans Mixed vegetables
1 qrt. Tomatoes, chopped
3 t. Chili powder
Salt & pepper to taste
Brown beef and onion together; drain. In large pot, mix beans, vegetables, tomatoes and seasonings together. Simmer for one hour.

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Rocky Mountain Recipes 3-24-14

March 24, 2014 — 

Strawberry Bread
Chris Bryant, Johnson City, Tenn.
3 c. All-Purpose flour
1 t. Soda
1/2 t. Salt
1 Tbsp. Ground cinnamon
2 c. Sugar
3 Eggs, beaten
1 c. Vegetable oil
2 (10 oz) pkgs. Frozen strawberries, sliced, thawed
Combine flour, soda, salt, cinnamon and sugar and mix well. Combine eggs, oil and strawberries. Add to dry ingredients and mix well. Pour batter into two greased and floured loaf pans. Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.

Cranberry Bread
Sharon Raasch • Imperial, Neb.
2 c. All-Purpose flour, sifted
1 c. Sugar
1-1/2 t. Salt
1/2 t. Baking soda
1/4 c. Butter
1 Egg, beaten
1 t. Orange zest
3/4 c. Orange juice
1-1/2 c. Golden raisins
1-1/2 c. Cranberries, chopped
Preheat oven to 350 degrees. Combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture is crumbly. Add egg, orange zest and orange juice. Stir to mix and fold in raisins and cranberries. Pour into greased loaf pan and bake for 70 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Banana, Apple and Raisin Bread
Helen Druse • Lafayette, Colo.
1-1/2 c. All-Purpose flour
1/2 c. Sugar
2 t. Baking powder
1 t. Baking soda
1/2 t. Salt
1/2 c. Wheat germ
3 small Bananas, mashed
1/2 c. Buttermilk
1/4 c. Vegetable oil
4 Egg whites
1/2 c. Raisins
1 Apple, peeled, cored, minced
Preheat oven to 350 degrees. Mix flour, sugar, baking powder, baking soda, salt and wheat germ. Add mashed bananas, buttermilk, oil, egg whites, raisins and minced apple. Mix thoroughly. Turn into greased loaf pan. Bake one hour.

Sesame Wheat Braids
Tamra Palmer • Elizabeth, Colo.
3 pkgs. Active dry yeast
2-1/4 c. Warm water
1/2 c. Honey
1Tbsp. Olive oil
1 c. Whole wheat flour
2 Eggs
1 Tbsp. Water
1 Tbsp. 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; braid. 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!

Cheese Biscuits
Marcey Dyer • Pierce, Colo.
2 c. Flour, sifted
3 t. Baking powder
1 t. Salt
1/4 c. Shortening
1/3 c. Cheese, grated
3/4 c. Milk
Combine flour, baking powder and salt in a bowl. Cut in shortening until consistency of corn meal. Stir in cheese. Add milk to flour mixture, blend just to combine ingredients. Roll out dough on floured surface. Cut with biscuit cutter. Place on ungreased cookie sheet and bake at 425 degrees for 12-15 minutes.

Dutch Koek
Marjorie Butler • Ramah, Colo.
3 c. Flour
2 c. Sugar
2 t. Baking soda
2 t. Cinnamon
2 t. Cloves
2 t. Nutmeg
1 Tbsp. Honey
2 c. Scalded milk
2 Eggs
Combine all ingredients. Pour into loaf pans. Bake at 325 degrees for about an hour.

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Plains Edition Recipes 3-24-14

March 24, 2014 — 

Easy Picante Sauce
Kay Bedlan, Lewellen, Neb.
8 qt. Tomatoes, peeled, cored, chopped
3 c. Onions, chopped
2 c. Green peppers, chopped
2 Tbsp. Sugar
8 Hot peppers, chopped
1 Tbsp. Garlic powder
1 Tbsp. Celery seed
1 Tbsp. Salt
1 Tbsp. Pepper
1/2 t. Ground allspice
1/2 t. Ground cinnamon
1/2 t. Ground cloves
1/2 t. Ground ginger
2 c. Dark vinegar
Fill a 12-quart pan full of tomatoes. Add remaining ingredients. Bring to a boil and simmer until desired thickness, about 2 hours. Stir often to avoid sticking. Pour boiling water into hot jars, leaving 1/4-inch head space. Adjust caps and process 15 minutes in boiling water bath. * Optional: Add chopped cabbage.

Texas Hash
Chris Bryant, Johnson City, Tenn.
1 c. Onion, minced
1 c. Green pepper, diced
3 Tbsp. Shortening
1 lb. Beef, chopped
1 qt. Canned tomatoes
3/4 c. Rice, uncooked
1 t. Chili powder
Salt and pepper to taste
Brown onion in shortening. Add meat and stir continually until browned. Add diced pepper, tomatoes, rice and seasonings. Cook until rice is tender, about 30-45 minutes.

Spanish Rice
Ethel Williams, Papillion, Neb.
1 (15 oz) Whole kernel corn, drained
1/2 lb. Ground beef
1/2 c. Onion, diced
2/3 c. Green pepper, diced
1 (28 oz) can Crushed tomatoes
1 c. White rice, uncooked
1 c. Water
1/4 t. Garlic powder
Salt and pepper
Cook beef, onion and green pepper in large skillet until beef is brown. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring often. Simmer for 30 minutes or until rice is tender.

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Rocky Mountain Recipes 3-17-14

March 17, 2014 — 

Mustard-Glazed Corned Beef
Marlene Maurer • Lakewood, Colo.
1 piece Center-cut corned beef brisket
8 Red or white onions, peeled, cut 1-inch wide
18-24 Baby carrots, rinsed, peeled
18-24 Yukon Gold potatoes, cut 1 to 1-1/2 inches wide, scrubbed
1 t. Black peppercorns
1 t. Whole allspice
6 Whole cloves
1 dried bay leaf
2 c. Golden ale or wheat beer
1 head Green cabbage, cored, cut into 6-8 wedges
1/2 c. Sweet-hot mustard
Trim and discard most of the fat from the surface of the brisket. Rinse meat thoroughly under cool water, massaging to release salty brine. In a 5-quart or larger electric slow cooker, combine onions, carrots, potatoes, peppercorns, allspice, cloves and bay leaf. Lay meat, fattiest side up, on vegetables. Add beer. Cover and cook until brisket is very tender when pierced, about 8-9 hours on low, 6-7 hours on high. Turn meat over halfway through cooking. Transfer brisket, fattiest side up, to a pan. Drain juice from cooker into a 5- to 6-quart pan. Turn slow cooker to low to keep the vegetables warm. Meanwhile, spread fatty side of brisket with mustard and broil about 6-inches from heat until surface sizzles, about 3 minutes. Transfer corned beef, mustard side up, to a large platter. Spoon vegetable mixture and cabbage around meat. Pour cooking juices into platter. Slice brisket across the grain.

Reuben Sandwich
Sharon Raasch • Imperial, Neb.
2 slices Rye bread
1 Tbsp. Butter, softened
2 oz. Corned beef, thin sliced
2 oz. Sauerkraut
1 slice Mozzarella cheese
Heat medium skillet over medium heat. Butter bread on one side and place, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

Green Bean Salad with Feta
Tamra Palmer • Elizabeth, Colo.
12 oz. Green beans
1 medium Red onion, chopped
2 medium Tomatoes, diced
4 Tbsp. Fresh cilantro, chopped
2-1/2 oz. Feta cheese, crumbled
1 t. Dried oregano
2 Tbsp. Red wine
1/2 c. Extra virgin olive oil
Black pepper to taste
Place beans in steamer, and cook about 5 minutes or until tender. Remove from heat, and place in a bowl. Add onion, cilantro, tomato and feta cheese. Sprinkle oregano and black pepper over top. In a small bowl, mix wine and olive oil. Pour over salad, and toss lightly. Transfer to platter and serve.

Pistachio Dessert
Gloria Girard, Hammond, Ind.
1 (20 oz) can Crushed pineapple, undrained
1 (3.4 oz) pkg. Pistachio instant pudding
1-1/2 c. Cool Whip
1 c. Miniature marshmallows
Combine ingredients. Refrigerate for 1 hour.

Key Lime Pie
Marcey Dyer • Pierce, Colo.
4 Egg yolks
1 (14 oz) can Sweetened condensed milk
1/2 c. Fresh lime juice
2 t. Lime zest
8 oz. Whipped topping
Lime slices
1 (9-nch) Graham cracker crust
Place the egg yolks, milk, lime juice and lime zest in a medium bowl and mix on high speed for about 3 minutes or until thick. Pour the filling into crust and bake for 15 minutes or until the center is set but still giggles when shaken. Let cool to room temperature. Cover with whipped topping and garnish with lime slices.

Lime Gelatin Salad
Joyce Ramey • Greeley, Colo.
1 pkg. Lime flavored gelatin
1 c. Boiling water
1 (8 oz) pkg. Cream cheese, softened
1/2 t. Vanilla extract
1 (15 oz) can Mandarin oranges, drained
1 (8 oz) can Crushed pineapple, drained
1 c. Lemon-lime soda
1/2 c. Pecans, chopped
1 (8 oz) carton Whipped topping, divided
Dissolve gelatin in water. In a mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly dropped from spoon. Fold in 3/4 of the whipped topping. Pour into a 13-by-9-inch dish. Refrigerate for 3-4 hours or until firm. Cut into squares and garnish with remaining whipped topping.

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Plains Edition Recipes 3-15-14

March 17, 2014 — 

Reuben Sandwich
Sharon Raasch, Imperial, Neb.
2 slices Rye bread
1 Tbsp. Butter, softened
2 oz. Corned beef, thin sliced
2 oz. Sauerkraut
1 slice Mozzarella cheese
Heat medium skillet over medium heat. Butter bread on one side and place, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

Scalloped Cabbage
Delores Hansen, Chappell, Neb.
8 c. Cabbage, cooked
1 recipe White sauce, using 4 cups milk
1/2 c. Cheese, grated
Croutons
Place drained cooked cabbage in greased casserole dish. Pour white sauce over cabbage. Top with cheese and croutons. Bake at 350 degrees for 45 minutes.

Pistachio Dessert
Gloria Girard, Hammond, Ind.
1 (20 oz) can Crushed pineapple, undrained
1 (3.4 oz) pkg. Pistachio instant pudding
1-1/2 c. Cool Whip
1 c. Miniature marshmallows
Combine ingredients. Refrigerate for 1 hour.

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Rocky Mountain Recipes 3-10-14

March 10, 2014 — 

Stuffed Jalapenos
Tamra Palmer • Elizabeth, Colo.
8 large Jalapenos
8 oz. pkg. Cream Cheese
1 c. Cheddar cheese, shredded
1 t. Garlic salt
1 t. Chili powder
1 t. Cumin
1 t. Onion powder
1 lb. Thin sliced bacon, cut in half
Preheat oven to 425 degrees. In a medium bowl, mix cream cheese cheddar and seasonings well; Set aside. Cut jalapenos length wise in half and spoon out seeds with spoon. Fill hollowed out jalapeno with cheese mixture. Wrap bacon around it and secure with toothpick. Repeat for all. Place on a pan with a rack (for drainage). Cook in oven for 20-25 minutes. When bacon is cooked, pull out and let sit for 10 minutes to cool.

Chicken and Tortilla Enchilada Bake
Sharon Raasch • Imperial, Neb.
1 jar Enchilada sauce
9 (6-inch) Corn tortillas
2 c. Chicken, cooked, chopped
2 c. Mexican blend cheese, shredded
Preheat oven to 350 degrees. In the bottom of a 9-inch pie plate spread 1/2 cup enchilada sauce. In a shallow dish pour remaining sauce. Dip three tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of the chicken and half of the cheese. Dip three more tortillas in enchilada sauce and place on top. Spread with remaining sauce. Bake 25 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese melts.

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 seasoning
Brown beef and add seasonings and tomatoes. Line bottom of a 9-by-13-inch 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 over the tortillas and add another layer of tortillas. Bake covered at 350 degrees until warmed, about a 1/2 hour. Just before serving, top with shredded lettuce, chopped tomatoes, sliced black olives, chopped onion, and shredded cheese.

Classic Arroz con Pollo
Thelma Horton • Longmont, Colo.
2 Tbsp. Olive oil
1 Broiler-fryer chicken (about 2 lbs), cut up
2 c. Long-grain rice
1 c. Onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 garlic clove, minced
1/2 t. Salt, divided
1-1/2 t. Dried basil
4 c. Chicken broth
1 Tbsp. Lime juice
1/8 t. Ground saffron
1 Bay leaf
2 c. Tomatoes, chopped
1/2 t. Ground black pepper
1 c. Green peas
Fresh basil for garnish
Heat oil in Dutch oven over medium-high heat until hot. Add chicken and cook 10 minutes or until browned. Remove chicken but keep warm. Add rice, onion, red pepper, green pepper, garlic, 3/4 teaspoon salt and basil to Dutch oven. Cook and stir 5 minutes or until vegetables are tender and rice is browned. Add broth, lime juice, saffron and bay leaf. Bring to a boil then stir in tomatoes. Arrange chicken on top and sprinkle with remaining salt and black pepper. Cover, reduce heat to low and cook 20 more minutes. Stir in peas, cover and cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove bay leaf. Garnish with basil and serve immediately.

Mexican Chicken Casserole
JK Chappell • Gering, Neb.
3 Chicken breasts, diced
1 bag Tortilla chips
1 can Diced tomatoes and green chilies
1 can Cream of chicken soup
1 small can Green chilies, chopped
1 lb. Cheddar cheese, shredded
Cook and dice chicken. Mix together diced tomatoes and chilies, cream of chicken soup, green chilies and shredded cheese. Heat mixture in microwave until melted and then add chicken. In a casserole dish, layer 1/2 of the chips and 1/2 of the cheese mixture. Repeat layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

Sopa Azteca
Marlene Maurer • Lakewood, Colo.
3 Tbsp. Butter
1 Onion, chopped
28 oz. Diced tomatoes
1 t. Garlic, chopped
32 oz. Vegetable broth
2 t. Cilantro
Fried tortilla chips
Chili peppers
Sour cream
Avocado
Heat butter in a 3-quart saucepan. Saute onions and garlic until brown and softened. Add tomatoes. Heat until boiling. Add vegetable broth and cilantro. Heat until boiling. Cover and simmer for 15 minutes. Place tortilla chips in bowls. Add soup and top with chili peppers, sour cream and avocado.

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Plains Edition Recipes 3-8-14

March 10, 2014 — 

Supreme Pecan Pie
Chris Bryant, Johnson City, Tenn.
3 Eggs
1 c. Dark corn syrup
1 c. Sugar
2 Tbsp. Butter, melted
1 t. Vanilla
1/8 t. Salt
1-1/4 c. Pecans, chopped
1 (9-inch) Pie crush, unbaked
Preheat oven to 400 degrees. Beat eggs slightly. Mix in and stir corn syrup, sugar, butter, vanilla and salt. Add pecans. Pour mixture into pie shell. Bake for 15 minutes then lower oven temperature to 350 degrees and continue baking for 30-35 minutes. Center should be slightly less set than edges when done.

French Silk Chocolate Pie
Sharon Raasch, Imperial, Neb.
1 c. Heavy cream, chilled
3 Large eggs
3/4 c. Sugar
2 Tbsp. Water
8 oz Bittersweet chocolate, melted and cooled
1 Tbsp. Vanilla extract
1 stick Butter, unsalted, 1/2-inch pieces, softened
1 (9-inch) Pie shell, baked and cooled
With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate. Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2-inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes. Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.

Dump Dessert
Kay Bedlan, Lewellen, Neb.
2 large cans Crushed pineapple
2 large can Cherry pie filling
1 large box White or yellow cake mix
2 sticks Margarine, cut in pieces
In a 9-by-13-inch pan, dump in the pineapple with juice, then the pie filling. Sprinkle dry cake mix over the top. Do not stir together! Over all this, spread pieces of margarine. Bake at 350 degrees for 1 hour. Serve with Cool Whip or ice cream. *May use different flavors of pie filling and cake mix.

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Rocky Mountain Recipes 3-3-14

March 4, 2014 — 

Butterfinger Nut Cookies
Helen Druse • Lafayette, Colo.
1-3/4 c. All-Purpose flour
3/4 t. Baking soda
1/4 t. Salt
3/4 c. Sugar
1/2 c. Butter or margarine, soft
1 large Egg
1 c. Butterfinger candy bars, chopped
Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake 10-20 minutes or until browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.

Molasses Cookies
Paul Tomlinson • Marshalltown, Iowa
1/2 c. Sugar
1/2 c. Crisco
1/2 c. Molasses
1/3 c. Boiling water
1-1/2 t. Soda
1/2 t. Salt
1 t. Cloves
1-1/2 t. Orange rind, grated
2-1/2 c. Flour
Combine all ingredients. Chill. Roll out and cut with cookie cutters. Bake at 350 degrees for about 8 minutes.

Cake Mix German Chocolate Cookies
Sharon Raasch • Imperial, Neb.
1 (18 oz) German chocolate cake mix
1/3 c. Butter, softened
2 large Eggs
2 Tbsp. Water
1/2 c. Flaked coconut
1 c. Nuts, chopped
With mixer on low speed, blend butter, eggs and water. By hand, stir in cake mix. Add coconut and nuts. Chill dough for about 1 hour before placing on parchment lined baking sheet. Form into large balls and place on baking sheet and press down. Bake at 350 degrees for 12 minutes. Let cool before removing from baking sheet.

Carrot Cookies
Ethel Williams • Papillian, Neb.
1/2 c. Shortening
1 c. Sugar
1 Egg
2 c. Flour
3 t. Baking powder
Pinch of salt
1 c. Carrots, cooked, mashed, cooled
1/2 t. Vanilla
Cream shortening and sugar. Add egg and beat well. Stir in flour, baking powder and salt. Add carrots and vanilla. Mix well and drop on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen cookies.

Pecan Squares
Joyce Ramey • Greeley, Colo.
Crust:
3 c. All-Purpose flour
1/2 c. Sugar
1 c. Butter or margarine, softened
1/2 t. Salt
Filling:
4 Eggs
1-1/2 c. Corn syrup, light or dark
1-1/2 c. Sugar
3 Tbsp. Butter or margarine, melted
1-1/2 t. Vanilla extract
2-1/2 c. Pecans, chopped
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool on wire rack.

White Chocolate-Cashew-Pretzel Bars
Marlene Maurer • Lakewood, Colo.
1 roll Refrigerated sugar cookies
1 (12 oz) bag White chocolate chunks
1 c. Pretzels, coarsely chopped
1-1/2 c. Semisweet chocolate chips
1/4 c. Peanut butter
1 c Cashews, chopped
Preheat oven to 350 degrees. Break up cookie dough into a greased 13-by-9-inch pan. With floured fingers, press dough evenly into bottom of pan to form a crust. Sprinkle with 1 cup white chocolate and pretzels over dough; lightly press into dough. Bake 16-20 minutes or until light golden brown. Cool completely on wire rack. In a small microwavable bowl, place 1/4 cup white chocolate chunks; set aside. Microwave remaining white chocolate and chocolate chips on high for 2 minutes, stirring every 30 seconds, until melted. Stir in peanut butter and cashews. Spread evenly over cooled crust and refrigerate until set. Microwave reserved white chocolate on high for 30 seconds. Drizzle over bars and let stand until set then cut into bars.

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Plains Edition Recipes 3-1-14

March 4, 2014 — 

Great Red Chili
Toni Smith, Lexington, Neb.
2 lbs. Ground beef
1 (29 oz) can Tomato sauce
2 (15 oz) cans Kidney beans
2 (15 oz) cans Pinto beans
1 medium Onion, diced
8 oz. Diced green chilies
1 stalk Celery, diced
2 (14 oz) cans Diced tomatoes
1-1/2 t. Cumin powder
3 Tbsp. Chili powder
1-1/2 t. Black pepper
2 c. Water
Brown ground beef and drain. Combine remaining ingredients and bring to a simmer. Simmer for 2-3 hours, stirring every 15 minutes or so.

Creamy Chicken Noodle Soup
Sharon Raasch, Imperial, Neb.
1 Chicken, roasted
1 c. Onion, diced
1 c. Celery, diced
1 c. Carrot, diced
4 (14 oz) cans Chicken broth
2 (10.75 oz) cans Condensed cream of mushroom soup
2 t. Fines herbs
Salt and pepper
2 c. Egg noodles, cooked
Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and herbs and season with salt and pepper. Cover and cook on high setting for 3-4 hours or on low for 8-9 hours. When soup is finished, stir in egg noodles.

Quick Vegetable Soup
Chris Bryant, Johnson City, Tenn.
2 c. Onion-Tomato sauce
2 (10.5 oz) cans Beef broth, undiluted
1 c. Water
1 c. Carrots, sliced
1 c. Celery, chopped
1 t. Salt
1/4 t. Pepper
1/2 c. Elbow macaroni
Mix onion-tomato sauce, broth and water in a large saucepan. Heat to boiling. Add carrots, celery, salt and pepper. Cover and simmer for 15 minutes. Add macaroni. Cover and simmer an additional 15 minutes.

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Rocky Mountain Recipes 2-24-14

March 4, 2014 — 

Oreo Cookies Cake
Marcey Dyer • Pierce, Colo.
1 pkg. Oreo cookies, crushed
1 stick Butter
8 oz. Cream cheese
1 c. Powdered sugar
2 (8 oz) tubs Cool Whip
1 large box Chocolate instant pudding
First layer: Melt butter and mix together with crushed Oreos (save 1/2 cup for topping). Pat into the bottom of a 9-by-13-inch pan. Refrigerate for one hour. Second Layer: Mix cream cheese with powdered sugar. Fold in one tub of Cool Whip. Spread over crumb crust. Refrigerate one hour. Third Layer: Mix pudding according to box directions. Pour on top of cream cheese mixture. Refrigerate one hour. Fourth Layer: Spread remaining Cool Whip on top of pudding and sprinkle with reserved cookie crumbs. Refrigerate one hour.

Dump Cake
Chris Bryant • Johnson City, Tenn.
1 can Crushed pineapple
1 can Cherry pie mix
1 Yellow cake mix
1 stick Margarine
Grease large shallow pan.
Pour in can of crushed pineapple and cherry pie filling. Spread package of yellow cake mix over fruit. Cut margarine in thin slices on the top. Bake at 350 degrees until done, about 30 minutes.

Chocolate Tunnel Cakes
Iola Egle • Bella Vista, Ark.
4 squares Baking chocolate
1/2 c. Butter
1 c. Powdered sugar
2 Eggs
2 Egg yolks
6 Tbsp. Flour
Whipped topping
Preheat oven to 425 degrees. Microwave chocolate and butter for 1 minute or until butter is melted. Stir with a wire whisk until chocolate is completely melted. Stir sugar in until well blended. Whisk in eggs and egg yolks. Add flour. Divide batter evenly between four greased 3/4 cup custard cups and place on a baking sheet. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a butter knife around edges of the cake to loosen. Invert cakes onto desert plates. Top with whipped cream and chocolate curls.

Gold N Spice Cake
Thelma Horton • Longmont, Colo.
2 c. Flour
1-1/2 c. Sugar
3 t. Baking powder
1 t. Salt
1 t. Cinnamon
1/2 t. Ground cloves
4 Eggs, separated
3/4 c. Pumpkin, canned
1/2 c. Oil
1/2 c. Water
1/2 t. Cream of tarter
Sift dry ingredients together into a bowl. Separate eggs, set whites aside. In a small bowl, combine egg yolks, pumpkin, oil and water. Make a well in dry ingredients and add liquid, blend well. Beat egg whites with cream of tarter until very stiff. Fold into pumpkin mixture. Bake in a greased and floured tube pan for 55 minutes at 325 degrees. Raise temperature to 350 degrees and bake 15 minutes. Remove from oven and turn upside down on cooling rack. Frost when cool with white powdered sugar icing.

Pistachio Pound Cakes with Drippy Icing
Marlene Maurer • Lakewood, Colo.
3 c. All-purpose flour, plus more for dusting
1-1/4 c. Butter, unsalted, room temperature
3/4 c. Cream cheese, room temperature
1 c. Pistachios, salted, shelled, ground to paste in food processor
3 c. Sugar
6 large Eggs, room temperature
2 t. Pure vanilla extract
1 Tbsp. Salt
3/4 c. Pistachios, salted, coarsely chopped
Drippy Icing:
1 c. Plus 3 Tbsp. Confectioners sugar
3/4 c. Heavy cream
1 t. Fresh lemon juice
Preheat oven to 325 degrees.
With an electric mixer on medium speed, beat butter, cream cheese and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar and beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low and add flour and salt. Beat until just combined. Fold in chopped pistachios. Divide batter among two 8.5-by4.5-inch loaf pans that are lined with parchment paper, greased and dusted with flour. Smooth tops. Bake about 1 hour and 30 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans for 20 minutes. Unmold and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to one day. Drizzle cakes with icing and sprinkle with pistachio slivers.

Butter Pecan Pound Cake
Carrie Lehman • Mack, Colo.
1 pkg. Butter pecan cake mix
15 oz. Coconut pecan frosting
1 c. Water
1/3 c. Vegetable oil
3 Eggs
Mix all ingredients until well combined. Pour batter into a greased 12 cup bundt pan. Bake at 350 degrees for 48-53 minutes. Cake should spring back when lightly pressed. Remove pan from oven and cool on wire rack for 20 minutes. Invert the cake on a plate and cool completely.

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Plains Edition Recipes 2-22-14

March 4, 2014 — 

Mexican Chicken Casserole
JK Chappell, Gering, Neb.
3 Chicken breasts, diced
1 bag Tortilla chips
1 can Diced tomatoes and green chilies
1 can Cream of chicken soup
1 small can Green chilies, diced
1 lb. Cheddar cheese, shredded
Cook and dice chicken. Mix together diced tomatoes, cream of chicken soup, green chilies and shredded cheese. Heat mixture in a microwave until melted then add chicken. In a casserole dish, layer half of the chips and half of the cheese mixture. Repeat layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

Hamburger Casserole
Kay Bedlan, Lewellen, Neb.
1 lb. Hamburger
1 Onion, chopped
6 Potatoes, peeled, thinly sliced
1 can Whole kernel corn, drained
1 can Peas, drained
2 cans Cream of mushroom soup
1 lb. Cheddar cheese, shredded
Salt and pepper to taste
Brown hamburger and onion then add salt and pepper; drain. Layer potatoes, corn, peas and hamburger. With soup with one can of water and pour over top. Sprinkle with cheese over top. Cover and bake at 350 degrees for one hour.

Baked Lima Beans
Delores Hansen, Chappell, Neb.
4 c. Lima beans, cooked
2 t. Salt
1 t. Pepper
1/2 t. Mustard
1 c. Sour cream
1/4 c. Karo syrup
3 Bacon strips
Place beans in a 3-quart casserole. Add salt, pepper, mustard, sour cream and Karo syrup, mix well. Lay bacon on top. Bake at 375 degrees for one hour.

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Rocky Mountain Recipes 2-17-14

February 18, 2014 — 

Cajun Chicken Fettuccine
Marlene Maurer • Lakewood, Colo.
8 oz. Fettuccine, cooked
1 large Sweet onion, halved, sliced
1 Green pepper, cut into 1/4-inch strips
1 Red pepper, cut into 1/4-inch strips
2 Tbsp. Olive oil
2 c. Chicken, cooked, cubed
4 t. Cajun seasoning
1 t. Garlic, minced
1 (15 oz) jar Alfredo sauce
1/2 c. Spaghetti sauce
2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated
In a large skillet saute onion and peppers in oil until tender. Add chicken, Cajun seasoning and garlic and heat through. Transfer to a large bowl. Add cooked and drained fettuccine. Stir in Alfredo and spaghetti sauces. Transfer to a greased 9-by-13-inch baking dish. Sprinkle with cheeses. Cover and bake at 375 degrees for 15 minutes. Uncover and bake 10-15 minutes longer or until golden brown.

Braised Chicken with Olives, Onions & Tomatoes
Cathleen Kuhlmunn • Longmont, Colo.
8 Chicken legs, without thighs, skin, bones
1 Tbsp. Olive oil
1 large Red onion, finely sliced
3 large Garlic cloves, minced
1/2 t. Thyme
1 can Whole tomatoes, cut up
1 c. Kalamata olives, pitted, halved
Salt and pepper to taste
Rinse and pat dry chicken. Season with salt and pepper. Heat oil in a large skillet over medium high heat. Brown chicken in batches, about 8 minutes, then transfer to plate. Pour off all but 1 Tablespoon of drippings from skillet. Add onion, garlic and thyme to skillet and cook over low heat, stirring often until softened. Stir in tomatoes and olives and seasonings. Simmer, covered, turning chicken occasionally until chicken is cooked through, about 20-25 minutes. Serve with a side of linguine.

Pineapple Chicken
Ethel Williams • Papillion, Neb.
1/4 c. Ketchup
1/2 c. Water
1 (8 oz) can Crushed pineapple in juice
3 Tbsp. Brown sugar
1 Tbsp. Olive oil
4 Chicken breasts, boneless, skinless
In a small bowl combine water, ketchup, pineapple with juice and brown sugar; set aside. In a large skillet heat olive oil. Add chicken to pan and cook over medium heat for 8 minutes on each side or until fully cooked. Add sauce to pan and simmer for 5 minutes.

Chicken Pot Pie
Terry Valdez • Henderson, Colo.
4 c. Chicken breast, cooked, diced
2 cans Cream of potato soup
2 cans Cream of chicken soup
4 c. Mixed vegetables
1 c. Milk
Pie crust, uncooked
Mix chicken breast, cream of potato, cream of chicken, mixed vegetables and milk. Line a greased 9-by-13-inch baking pan with pie crust. Pour chicken mixture into crust. Place strips of crust on top. Bake at 350 degrees for 30 minutes.

Slow Cooker Chicken Cacciatore
Sharron Raasch • Imperial, Neb.
6 Chicken breast halves, boneless
1 (28 oz) jar Spaghetti sauce
2 Green bell peppers, seeded, cubed
8 oz. Fresh mushrooms, sliced
1 Onion, finely minced
2 Tbsp. Garlic, minced
Put chicken in a slow cooker. Top with spaghetti sauce, green peppers, mushrooms, onion and garlic. Cover and cook on low for 7-9 hours.

Lemon Grilled Chicken
Tamra Palmer • Elizabeth, Colo.
3/4 c. Butter
1/2 c. Lemon juice
1/3 c. Water
1 t. Paprika
1/4 t. Cayenne pepper
2 Tbsp. Soy sauce
1 t. Honey
1 t. Dijon mustard
3 Garlic cloves mashed
1/2 t. salt
Mix everything in medium sauce pan and cook on low until butter is melted. Heat grill to medium high heat. Put chicken on the grill. Baste chicken with mixture until mixture is gone several times until done.

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Plains Edition Recipes 2-15-14

February 18, 2014 — 

Breakfast Bake
Ethel Williams, Papillion, Neb.
2 (12 oz) pkgs. Pork sausage
1 c. Bell pepper, chopped
1/2 c. Onion, chopped
3 c. Frozen hash brown potatoes
2 c. Cheddar cheese, shredded
1 c. Bisquick mix
2 c. Milk
1/4 t. Pepper
4 Eggs
Heat oven to 400 degrees. Cook sausage, bell peppers and onion over medium heat, stir, drain. Combine sausage mixture, potatoes and 1-1/2 cups cheese in a greased 13-by-9-inch baking dish. Stir Bisquick mix, milk, pepper and eggs together and pour over sausage mixture. Bake uncovered for 40-45 minutes. Sprinkle with remaining cheese and bake until melted.

Quiche
Delores Hansen, Chappell, Neb.
1/2 lb. Bacon
1 (9-inch) Pastry shell, uncooked
1/4 lb. Swiss cheese
3 Eggs
2 c. Milk
Salt and pepper
Fry bacon and crumble into pie shell. Beat eggs. Add cheese, milk, salt and pepper; mix well. Pour into pastry shell. Bake at 400 degrees for 45 minutes.

Coffee Cake with Honey Bee Glaze
Kay Bedlan, Lewellen, Neb.
2 c. Flour
3/4 c. Sugar
2 t. Baking powder
1/2 t. Salt
1/2 c. Oleo or butter
1 Egg
Milk
1 t. Vanilla
Glaze:
1/2 c. Sugar
1/4 c. Milk
1/4 c. Oleo or butter
1/4 c. Honey
1/2 c. Walnuts, crushed
Stir together flour, sugar, baking powder and salt. Cut in butter. Break one egg in a 1 cup measuring cup and fill the rest with enough milk to make 1 cup. Beat egg and milk together then add to dry ingredients with vanilla. Pour batter into a greased 9-by-13-by-2-inch pan. Combine glaze ingredients, stir and bring to a boil over low heat. Spread on coffee cake and bake at 350 degrees for 25 minutes.

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Rocky Mountain Recipes 2-10-14

February 10, 2014 — 

Peppermint Kisses
Marcey Dyer • Pierce, Colo.
4 Egg whites
1/8 t. Cream of tarter
1-1/2 c. Powdered sugar
1 drop Red food coloring
1/4 t. Peppermint extract flavoring
Heat oven to 225 degrees. Line baking sheet with parchment paper, set aside. Beat egg whites and cream of tarter until stiff. Add powdered sugar and food coloring. Whip for 3-4 minutes or until mixture is stiff. Fold in peppermint extract. For each kiss, use spoon to drop about 1 teaspoon or mixture, swirling the top, onto prepared baking sheet. Bake for 40-45 minutes or until kisses are dry and tips show some cracks. Cool completely. Store in airtight container at room temperature. Makes about 5 dozen.

Turtles
Marlene Maurer • Lakewood, Colo.
12-16 oz. Pecans or cashews
1 bag Caramels
4 blocks Chocolate CandiQuik
Unwrap and melt caramels over low heat. In the meantime, put nuts on a lightly greased cookie sheet. Arrange them in sets of three meeting in the middle or very coarsely chopped in a group. Pour a teaspoonful of caramel on each cluster, making sure to cover then enough to stick together. Let set until cooled. Melt chocolate in a saucepan over low heat until melted. Take a teaspoon and put enough chocolate to cover the caramel. Let set until cool and not sticky to the touch. Makes about 4 dozen.

Lemon Snowballs
Joyce Ramey • Greeley, Colo.
1/2 c. Butter, softened
2/3 c. Sugar
1 Egg
1/4 c. Lemon juice
1 Tbsp. Lemon peel, grated
1-3/4 c. Flour
1/4 t. Soda
1/4 t. Cream of tarter
1/4 t. Salt
1/2 c. Almonds, finely chopped
Confectioners sugar
Cream butter, sugar and eggs until well blended. Add lemon juice and peel. Combine flour, soda, cream of tarter and salt. Stir into creamed mixture. Add almonds. Cover and refrigerate dough for at least 1 hour or overnight. Roll into 1-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove immediately to wire racks. Cool for 5 minutes then roll in confectioners sugar. Makes 3 dozen.

Coconut Bonbons
Sharon Raasch • Imperial, Neb.
3 lbs. Powdered sugar
14 oz. Coconut
1 lb. Butter, melted
12 oz. Chocolate, butterscotch, vanilla or cherry chips
1/2 square Paraffin wax
Mix ingredients together. Shape into balls. Put toothpicks in each ball and freeze until firm. Melt chips and add paraffin wax. Dip frozen balls into mixture and place on wax paper to dry.

Chocolate Truffles
Terry Valdez • Henderson, Colo.
10 oz. Semi-sweet chocolate, finely chopped
1 c. Heavy cream
4 Tbsp. Butter, unsalted, room temperature
1 Tbsp. Light corn syrup
1/2 c. Cocoa powder
Heat chocolate in microwave until almost melted. Bring cream to a boil then pour over chocolate, stirring until smooth and shiny. Stir butter in slowly. Sir in corn syrup. Line and 8-by-8-inch baking pan with plastic wrap. Pour in the mixture and press more wrap over the top. Cool in refrigerator for 2 hours. Line a baking sheet with waxed paper. Turn out the cooled mixture onto a cutting board, remove wrap and cut into cubes or scoop out rounded spoonfuls. One by one, roll pieces between your palms to form balls. Roll in cocoa powder and place on lined baking sheet. Refrigerate and serve cold. * Variations for coating: cocoa powder, melted chocolate, powdered sugar, chopped nuts, sprinkles, chopped coconut, cookie/cracker crumbs, chopped chocolate chips or crushed candy.

Cherry Mash Candy
Iola Egle • Bella Vista, Ark.
2 c. Sugar
2/3 c. Evaporated milk
1/2 c. Butter
1 t. Vanilla
3/4 c. Peanut butter, chunky
Dash of salt
12 large Marshmallows
6 oz. Cherry chips
12 oz. Chocolate chips
In a saucepan mix sugar, salt, evaporated milk, marshmallows and butter. Boil for 5 minutes. Remove from heat and add cherry chips. Spread in a 9-by-12-inch baking dish. Melt chocolate chips with peanut butter. Spread over cherry mixture. Refrigerate and cut into squares.

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Plains Edition Recipes 2-8-14

February 10, 2014 — 

Crunchy Chocolate-Peanut Stix
Kay Bedlan, Lewellen, Neb.
75 Buttery Club Crackers
1/2 c. Butter
1/2 c. Milk
1-1/4 c. Brown sugar
1/4 c. White sugar
2 c. Honey graham crackers, crushed
1-1/4 c. Chocolate chips
1 c. Peanut butter chips
Line a 9-by-13-by-2-inch pan with nonstick foil. Place 25 crackers on the bottom. Melt butter then add milk, brown sugar and white sugar. Bring to a simmer, add graham crackers; simmer 5 minutes, stirring often. Pour 1 cup of the mixture over crackers and spread evenly. Place another layer of crackers on top and spread remaining sugar mixture over crackers. Top with another layer of crackers. Melt chocolate chips and peanut butter chips over medium heat and stir until smooth. Spread evenly over top of crackers. Refrigerate for at least 1 hour. Cut in bars and serve.

Coconut Bonbons
Sharon Raasch, Imperial, Neb.
3 lbs. Powdered sugar
14 oz. Coconut
1 lb. Butter, melted
12 oz. Chocolate, butterscotch, vanilla or cherry chips
1/2 square Paraffin wax
Mix ingredients together. Shape into balls. Put toothpicks in each ball and freeze until firm. Melt chips and add paraffin wax. Dip frozen balls into mixture and place on wax paper to dry.

Cherry Mash Candy
Iola Egle, Bella Vista, Ark.
2 c. Sugar
2/3 c. Evaporated milk
1/2 c. Butter
1 t. Vanilla
3/4 c. Peanut butter, chunky
Dash of salt
12 large Marshmallows
6 oz. Cherry chips
12 oz. Chocolate chips
In a saucepan mix sugar, salt, evaporated milk, marshmallows and butter. Boil for 5 minutes. Remove from heat and add cherry chips. Spread in a 9-by-12-inch baking dish. Melt chocolate chips with peanut butter. Spread over cherry mixture. Refrigerate and cut into squares.

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Rocky Mountain Recipes 2-3-14

February 3, 2014 — 

Football Bacon Buns
Tamra Palmer • Elizabeth, Colo.
10 Bacon strips, diced
1/3 c. Onion, chopped
1 pkg Hot roll mix
1 Egg, lightly beaten
In a skillet, cook bacon and onion until bacon is crisp and onion is soft; drain. Prepare hot rill mix according to directions. Let rise in a warm place until doubled. Divide dough into 10 pieces. Roll out each piece on a floured surface into a 5-inch circle. Top each with 1 Tablespoon bacon filling and fold into a small loaf, pinching edges to seal. Place seam side down on a greased baking sheet and cover with plastic wrap. Let rise for 30 minutes. Brush tops with egg and bake at 350 degrees for 20-25 minutes or until golden brown.

BLT Appetizer Bites
Twilight Horst • Fruita, Colo.
16-20 Cherry tomatoes
1/2 lb. Bacon, cooked, crumbled
1/2 c. Mayo
1/2 c. Green onion, minced
3 Tbsp. Parmesan cheese
2 Tbsp. Parsley, snipped
Slice off tops of tomatoes. Scoop out and discard pulp. Invert tomatoes on a paper towel to drain. Combine remaining ingredients and spoon into tomatoes. Refrigerate for several hours before serving.

Nacho Popcorn
Thelma Horton • Longmont, Colo.
5 quarts Popcorn, popped
1/2 c. Butter, melted
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Parsley flakes
1 t. Garlic salt
1 t. Chili powder
4-6 drops Hot pepper sauce
Place popcorn in a large bowl. Combine remaining ingredients and drizzle over popcorn. Toss to coat.

Corn Dogs
Chris Bryant • Johnson City, Tenn.
3/4 c. Self-Rising flour
1/4 c. Self-Rising cornmeal
1 Tbsp. Sugar
1 t. Dry mustard
2 Tbsp. Onion
1 Egg, beaten
1/2 c. Milk
1 lb. Frankfurters
Mix flour, cornmeal, sugar, mustard and onion together. Combine egg and milk. Mix with dry ingredients. Roll Frankfurters in dough mixture. Fry in deep fryer until golden brown.

Appetizer Meatballs
Joyce Ramey • Greeley, Colo.
2 lb. Lean ground beef
2 Eggs, lightly beaten
1 c. Mozzarella cheese, shredded
1/2 c. Dry bread crumbs
1/4 c. Onion, finely chopped
2 Tbsp. Ketchup
2 t. Worcestershire sauce
1 t. Italian seasoning
1 t. Basin
1 t. Salt
1/4 t. Pepper
Sauce:
14 oz. Ketchup
2 Tbsp. Cornstarch
12 oz. Apple jelly
12 oz. Current jelly
In a bowl combine first 12 ingredients; mix well. Shape into 1-inch balls. Place on a rack in a shallow roasting pan. Bake at 350 degrees for 10-15 minutes. Remove meatballs from heat and rack then drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies. Add meatballs. Cover and bake for 30 minutes. Makes about 8 dozen. * May be frozen and used as needed.

Cannellini-Stuffed Portobello Mushrooms
Marlene Maurer • Lakewood, Colo.
4 (4inch) Portobello caps
1/2 c. Ricotta cheese, part-skim
1/4 t. Salt
1/4 t. Garlic powder
1/4 t. Rosemary, dried, crushed
3/4 c. Pasta sauce
1 (16 oz) can Cannellini beans, rinsed, drained
1/2 c. Mozzarella cheese, part-skim, shredded
Preheat broiler.
Remove gills from underside of mushrooms using a spoon, discard gills. Place caps, smooth side up, on greased baking sheet and broil for 2 minutes. Turn caps over and broil an additional 2 minutes. Combine ricotta cheese, salt, garlic powder and rosemary, stirring well. Spread 2 Tablespoons cheese mixture in each cap. Spoon 3 Tablespoons pasta sauce over cheese mixture. Divide beans evenly among caps and top each with 2 Tablespoons of mozzarella cheese. Broil 3 minutes or until cheese melts.

Plains Edition Recipes 2-1-14

February 3, 2014 — 

Honey Mustard Beer Brats
Sharon Raasch, Imperial, Neb.
10 Bratwurst sausages
1 Green bell pepper, sliced into long strips
1 Red bell pepper, sliced into long strips
1 large Onion, sliced into rings and separated
2 Garlic cloves, sliced
2 Bay leaves
1 t. Liquid smoke flavoring
2 c. Honey mustard BBQ sauce
1 (12 oz) can Beer
10 Hoagie rolls, split
Place half of the bratwursts in the bottom of a 5-quart slow cooker. Arrange half of the green pepper, red pepper and onion over them. Layer the remaining bratwurst over the top and top with remaining peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together half of the honey mustard BBQ sauce, liquid smoke and beer. Pour into slow cooker, add more beer if needed to cover everything. Cover and cook on low for 4-5 hours. Preheat outdoor grill for high heat and lightly oil grate. Remove bratwurst from slow cooker and place on the grill; baste with remaining honey mustard sauce. Turn occasionally until slightly charred. Place bratwurst on rolls and top with a little onions and peppers.

Cabbage Rolls
Chris Bryant, Johnson City, Tenn.
1 lb. Ground beef
1/2 c. Rice
1 Egg
1/2 t. Salt
1 large head Cabbage
1 small Onion, chopped
Pinch Garlic powder
Mix ground beef and salt then add egg, diced onion, rice and garlic powder. When all are mixed well take cabbage leaves and roll a boll of meat mixture into each. Place close together and if necessary on top of each other. Add water to cover them. Bake at 350 degrees for about an hour.

Pretzel Salad
Kay Bedlan, Lewellen, Neb.
2 c. Pretzels, crushed
2 c. Nuts, chopped
3 Tbsp. Sugar
1-1/2 sticks Margarine
8 oz. Cream cheese
8 oz. Cool whip
1 c. Powdered sugar
2 small pkgs Strawberry Jello
2 c. Hot water
2 (10 oz) Frozen strawberries
Combine crushed pretzels, nuts, sugar and margarine. Press into a greased 9-by-13-by-2-inch pan. Bake at 400 degrees for 8-10 minutes. Cool. Combine cream cheese, cool whip and powdered sugar. Spread over cooled crust. Prepare Jello with hot water and strawberries. Refrigerator until it starts to set up. Pour over cream cheese mixture. Refrigerate over night.

Rocky Mountain Recipes 1-27-14

January 27, 2014 — 

Bacon and Cheese Quiche
Tamra Palmer • Elizabeth, Colo.
4 eggs
3/4 c. Cream
3/4 c. Milk
1/2 c. Cheddar cheese, grated
3/4 c. Bacon, chopped
1/2 Onion, finely chopped
1 t. Fresh parsley, chopped
1 large Pie shell
Preheat oven to 320 degrees. Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley. Mix gently. Pour into the pie shell. Bake at 320 degrees for 35-40 minutes, or until the shell is cooked. Let rest for 5 minutes before cutting.

Breakfast Squares
Marlene Maurer • Lakewood, Colo.
2 c. Quick oats
1/4 t. Salt
1/4 c. Vegetable oil
1 large Egg
1/2 c. Brown sugar
3/4 c. Milk
1 t. Baking powder
1 t. Cinnamon
1/2 c. Walnuts, chopped
1/2 c. Raisins
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. Stir until well blended. Scrape into a greased 9-inch square pan. Bake for 30 minutes. Cut into nine squares.

South of the Border Doughnuts
Sharon Raasch • Imperial, Neb.
2/3 c. Sugar, divided
1 t. Ground cinnamon
1/4 c. Butter, softened
2 Eggs
1 t. Vanilla extract
1-3/4 c. All-purpose flour, divided
1 t. Baking powder
1/4 c. Milk
Vegetable oil for frying
Combine 1/3 cup sugar and cinnamon then set aside. In a medium bowl, using an electric mixer, cream together butter and remaining sugar until creamy. Add eggs and vanilla, blending well. Mix in 1 cup flour, baking powder and salt; mix well and blend in milk. Add remaining flour and mix to make a soft dough. Turn onto a floured surface and knead for 1 or 2 minutes, until dough is smooth, kneading in more flour if dough is too sticky to handle. With a rolling pin, roll out the dough to 1/4-inch thickness. Cut dough with a 2-inch round cookie cutter. In a heavy skillet or dutch oven, heat 2-inches of oil over medium heat to 350 degrees. Fry six, 2-inch rounds at a time, turning often with tongs, until puffy and golden, about 1-1/2 to 2 minutes. Drain on paper towels and toss in cinnamon sugar while still hot.

Bran Muffins
Iola Egle • Bella Vista, Ark.
1 c. Bran cereal
1 c. Boiling water
1/2 c. Shortening
1-1/2 c. Sugar
2 Eggs
2 c. Buttermilk
2 c. All-Bran cereal
2-1/2 t. Baking soda
1/2 t. Salt
2-1/2 c. Flour
1 c. Raisins, optional
Preheat oven to 400 degrees. Pour boiling water over bran cereal and let stand for 15 minutes. Cream shortening and sugar. Add eggs and beat together. Add buttermilk, soaked bran cereal and All-Bran cereal. Sift soda, salt and flour. Add to batter and mix until all is moistened. Add raisins. Fill oil-sprayed muffin tins 2/3 full. Bake for 15-20 minutes. * Batter may be kept in refrigerator for as long as two weeks.

Raspberry Lemon Muffins
Joyce Ramey • Greeley, Colo.
2 c. All-purpose flour
1/2 c. Sugar
1 t. Baking powder
1 t. Baking soda
1/2 t. Salt
2 Eggs, lightly beaten
1 c. Lemon yogurt
1/4 c. Butter or margarine, melted, cooled
1 t. Lemon peel, grated
1 t. Vanilla extract
1-1/2 c. Raspberries
In a bowl combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, butter, lemon peel and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper lined muffin tins cups 3/4 full. Bake at 400 degrees for 18-20 minutes or until muffins test done. Yield one dozen.

Strawberry Muffins
Marcey Dyer • Pierce, Colo.
1-1/2 c. Flour
1/2 c. Sugar
2 t. Baking powder
1 t. Cinnamon
1/4 t. Salt
1 Egg, beaten
3/4 c. Buttermilk
1/4 c. Butter, melted
1/2 c. Rhubarb, chopped
1/4 c. Strawberry preserves
Topping:
1 Tbsp. Sugar
1/4 t. Cinnamon
In a bowl, combine flour, sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter. Stir into dry ingredients just until moistened. Spoon 1 teaspoon of batter into 9 paper lined muffin cups. Combine rhubarb and preserves. Place one 1 Tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon. Sprinkle over batter. Bake at 375 degrees for 20 minutes or until top of muffin springs back when lightly touched in the center.

Plains Edition Recipes 1-18-14

January 27, 2014 — 

Quick Potato Casserole
Kay Bedlan, Lewellen, Neb.
1 lb. Hamburger
1 large Onion, chopped
3 large Potatoes, diced
1 can Vegetable soup
1 soup can Water
Brown hamburger and onion then drain and set aside. Place diced potatoes in a 9-by-13-by-2-inch pan. Pour soup over potatoes. Pour hamburger over soup. Add water over all. Bake at 350 degrees for 45 minutes.

Hominy Casserole
Delores Hansen, Chappell, Neb.
1 (2.5 oz) can Hominy, drained
1 Egg
1/2 c. Cheese, grated
3 Tbsp. Catchup
3 Tbsp. Onion
Salt and pepper to taste
Buttered bread crumbs
Mix together hominy, cheese, catchup, onion, salt and pepper. Put in a greased casserole dish and cover with bread crumbs. Bake at 400 degrees until the top is brown.

Corn Pone Hamburger Pie
Chris Bryant, Johnson City, Tenn.
1 lb. Lean hamburger
1/3 c. Onion, chopped
1 Tbsp. Oil
3/4 t. Salt
1 large Potato, diced
2 t. Chili powder
1 t. Worcestershire sauce
1 c. Tomatoes, diced
1 medium can Pork and beans
1/2 recipe Corn bread
Cook beef and onion in skillet. Add salt, potatoes, chili powder, Worcestershire sauce and tomatoes. Simmer 15 minutes. Pour into baking dish. Mix in pork and beans. Prepare cornbread and place on top of potato mixture. Bake at 425 degrees for 20-25 minutes.

Rocky Mountain Recipes 1-20-14

January 20, 2014 — 

Tamale Pie Rancheros
Thelma Horton • Longmont, Colo.
2 Tbsp. Vegetable oil
1/4 c. Onion, chopped
1/4 c. Green pepper, chopped
3/4 lb. Ground beef
1 (16 oz) can Stewed tomatoes
1 ( 16 oz) can Mixed vegetables, drained
1 c. Cornmeal
2 Tbsp. Milk green chilies
1 t. Dried basil leaves
1/8 t. Black pepper
1/2 c. Cheddar cheese, shredded
Heat oil in heavy skillet. Add onion and green pepper and cook over low heat until tender. Add ground beef and cook and stir until brown. Stir in tomatoes, mixed vegetables, cornmeal, chilies, basil and pepper. Place in a 9-inch pie plate and bake at 375 degrees for 30-35 minutes. Top with cheese and bake an additional 5 minutes.

Mexican Stroganoff
Sharon Raasch • Imperial, Neb.
1 lb. Egg noodles, cooked
1-1/2 lbs. Ground beef
1/2 t. Garlic powder
1/2 t. Salt
1/2 t. Black pepper
1 (12 oz) jar Salsa
1 (26 oz) jar Spaghetti sauce with mushrooms
1 (3.8 oz) can Sliced black olives, drained
1 c. Mexican cheese blend, shredded
Brown beef with garlic powder, salt and pepper over high heat for 5-7 minutes or until no pink remains, then drain. Stir in salsa, spaghetti sauce and olives. Add noodles. Reduce heat to medium and cook 3-5 minutes or until thoroughly combined and heated through, stirring frequently. Serve topped with shredded cheese.

Mexican Chicken
Don Ike • New Castle, Wyo.
2 or 3 c. Chicken or turkey, cooked, bite size pieces
1 brick Tex/Mex Velveeta cheese, cubed
1 can Diced tomatoes
1 small Sweet onion, diced, optional
1 large bag Doritos or nacho chips
Preheat oven to 350 degrees. Melt cheese and add tomatoes and onions. Place the meat in a 13-by-9-by-2-inch baking dish coated with butter and cover with chips. Pour cheese mixture on top. Sprinkle a few chips over top. Cook for 30 minutes or until heated through. Just before removing from oven, top with a few more chips.

Chicken and Green Chili Chilaquiles
Tamra Palmer • Elizabeth, Colo.
12 Corn tortillas, cut into strips
1 Tbsp. Olive oil
2 Chicken breasts
2 Tbsp. Chicken bullion
2 c. Water
2 c. Medium Green Chili
1 c. Chicken stock
2 c. Sharp cheddar, shredded
1 t. Garlic salt
1 t. Oregano
In the morning place chicken breasts in slow cooker, add bullion and water and cook on low for 6-8 hours. Turn off slow cooker and let chicken cool. Shred chicken and set aside. Place tortilla strips in bowl and toss with oil. Place on a cookie sheet and bake at 375 degrees for 25 minutes or until crispy and brown. Arrange the shredded chicken in an 8-by-8-inch casserole dish. Dot with green chile, dust with 1/2 cup cheese, and about half of the tortilla strips. Repeat layers. Pour stock over top and sprinkle with any remaining cheese. Bake at 375 for 25 minutes.

Pineapple Salsa
Elthel Williams • Papillion, Neb.
1 c. Pineapple, chopped
1 c. Peaches, chopped
2/3 c. Red bell pepper, chopped
1/3 c. Red onion, chopped
1 small Jalapeño, seeded, finely chopped
1/4 c. Cilantro, chopped
3 Tbsp. Lime juice
1 Garlic clove, minced
1/8 t. Cayenne pepper
Stir together all ingredients in a small bowl until combined.

Chicken Enchilada Dip
Marlene Maurer • Lakewood, Colo.
2 c. Chicken, cooked, shredded
1 can Condensed cream of chicken soup
1 c. Cheddar cheese, shredded
1 (5 oz) can Evaporated milk
1 (4 oz) can Green chilies, chopped
1/2 c. Celery, chopped
1/3 c. Onion, finely chopped
1 pkg. Taco seasoning
Tortilla chips
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes, stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips. Yields 3 cups.

Plains Edition Recipes 1-18-14

January 20, 2014 — 

Orange Nut Bread
Delores Hansen, Chappell, Neb.
1 c. Orange juice
Rind of 1 orange
1 c. Sugar
2 Tbsp. Oleo, melted
1 Egg
1 t. Vanilla
2 c. Flour
1 Tbsp. Soda
1 t. Baking powder
1/4 t. Salt
Mix juice, sugar, egg, vanilla, salt, soda and baking powder well. Add flour and mix well. Add nuts if desired. Bake at 350 degrees for 1 hour in a large loaf pan.

Sweet Bread
Kay Bedlan, Lewellen, Neb.
8 c. Flour
1-1/4 c. Raisins, optional
1 c. Sugar
3/4 c. Lard, melted, lukewarm
5 Egg yolks
1 whole Egg
3 pkgs. Yeast
1/2 c. Warm water
1 t. Sugar
1/2 t. Nutmeg
1 t. Orange flavoring
1 t. Lemon flavoring
2 t. Salt
Mix flour, sugar and salt. Dissolve yeast in warm water with 1 teaspoon sugar. Add yeast mixture and mix. Add eggs and remaining ingredients. Mix with enough warm milk to make a soft dough. Let rise in a large pan until double in size. Press down and let raise again. Form four loaves, put them in a greased pan, let rise again until pan is full. Brush with egg yolk and 1 teaspoon of milk before serving baking. Bake at 350 degrees for 1 hour.

Cornbread
Ethel Williams, Papillion, Neb.
3/4 c. Cornbread mix
1/2 c. Sour cream
2 Eggs
2 Tbsp. Sugar
1/2 t. Salt
1/2 t. Baking powder
1/4 c. Oil
1/2 c. Onion, chopped
1/2 c. Bell pepper, chopped
1 c. Cheddar cheese, grated
Mix all ingredients together well. Pour into an 8-inch square pan that has been greased and floured. Bake at 425 degrees for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Rocky Mountain Recipes 1-13-14

January 14, 2014 — 

Peppered Rib-Eye Roast
Iola Egle • Bella Vista, Ark.
1 c. Soy sauce
3/4 c. Red wine vinegar
1 Tbsp. Tomato paste
3 Garlic cloves, minced
1t. Paprika
1/3 c. Peppercorns, coarsely ground
1/2 t. Cardamom, ground
5-6 lb. Eye of round roast, trimmed
1/4 c. Water
1-1/2 Tbsp. Cornstarch
Sautéed mushrooms, diced, optional
Stir together soy sauce, red wine vinegar, tomato paste, garlic and paprika. Combine peppercorn and ground cardamom and press into roast. Place roast in a shallow dish and pour marinade over roast. Cover and chill for eight hours, turning occasionally. Remove roast from marinade, reserving 1 cup. Wrap roast in foil, sealing well and place in a shallow roasting pan. Bake at 300 degrees for 2 hours or until done. Remove from oven, unwrap foil and drain reserving juices. Increase oven temperature to 350 degrees, return roast to pan and bake 15-20 minutes. Combine water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and marinade. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Add mushrooms and serve over roast.

Bistro Beef Tenderloin with Mushroom Sauce
Sharon Raasch • Imperial, Neb.
1 c. Beef stock
1/2 c. Red wine
4 t. All-Purpose flour
4 (4 oz) Steaks of beef tenderloin
1/2 t. Salt
1/2 t. Pepper
2 t. Olive oil, divided
4 Tbsp. Shallot, minced
8 small Mushrooms, quartered
1/8 to 1/4 t. Thyme
Combine beef stock, red wine and flour in a bowl and set aside. Season steaks with salt and pepper. Heat 1 tablespoon oil in heavy skillet and cook steaks over medium-high heat to desired doneness. Remove steaks and set aside. Add remaining oil and shallots and cook. Add mushrooms. Whisk stock mixture and thyme into skillet and cook until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes.

American Chop Suey
Christ Bryant • Johnson City, Tenn.
1 lb. Ground beef
3/4 c. Rice, uncooked
1-1/2 c. Celery, finely cut
2 small Onions, chopped
1/4 c. Soy sauce
1 can Mushroom soup
2 cans Water
Put rice in the bottom of a 9-by-12-inch pan. Brown meat, do not season. Add remaining ingredients to meat and pour over rice; do not stir. Bake at 350 degrees for 1 hour.

Brown Sugar Meat Loaf
Marlene Maurer • Lakewood, Colo.
1/2 c. Brown sugar, packed
1/2 c. Ketchup
1-1/2 lbs. Ground beef
2 Eggs
3/4 c. Milk
1 t. Salt
1/2 t. Pepper
1 small Onion, chopped
1/4 t. Ginger, ground
3/4 c. Saltine crackers, crushed
Press brown sugar on the bottom of a loaf pan and drizzle with ketchup. Mix remaining ingredients. Shape into a loaf and place in loaf pan on top of the ketchup. Bake at 350 degrees for 1 hour.

Beef Stroganoff
Diane Klein • Loveland, Colo.
1-1/2 lb. Sirloin steak, cut into 1/2-inch strips
1/4 c. Flour
1 t. Salt
1 medium Onion, chopped
1 (4 oz) can Mushrooms, drained
3 Tbsp. Butter
2 Tbsp. Flour
1 Garlic clove, crushed
1 can Beef broth or beef bouillon
1 Tbsp. Worcestershire sauce
1 small carton Sour cream
Roll steak in flour and salt. Pan fry onions, mushrooms and garlic in butter. Add steak. Stir and fry until almost brown. Stir in flour, broth and Worcestershire sauce. Stir and beat until sauce thickens. Pour in sour cream. Stir lightly to blend. Serve at once on hot noodles, rice or toast.

Steak Caesar Wrap
Tamra Palmer • Elizabeth, Colo.
1-1/2 lb. Sirloin
2 Tbsp. Course black pepper
1 bag Caesar salad
Light Caesar dressing
Fresh Parmesan cheese, shredded
Large flour tortillas
Rub steak with black pepper and grill to desired doneness. Let rest for 5 minutes at room temperature. Slice steak into thin strips. Set aside. In a medium bowl, toss salad with dressing. Layer dressed salad, steak, Parmesan cheese into the center of a tortilla. Roll up and secure with a toothpick.

Plains Edition Recipes 1-11-14

January 14, 2014 — 

Quick Chicken Pot Pie
Delores Hansen, Chappell, Neb.
1 can Peas and carrots
1-1/2 c. Chicken, cooked, diced
1 (10 oz) can Cream of Chicken soup
1/2 c. Milk
1 can Biscuits
Heat vegetables and drain, saving 1/4 cup juice. Combine vegetables, chicken, cream of chicken soup and juice. Pour into a greased 2-quart casserole dish. Bake at 400 degrees until bubbly then put biscuits on top and bake until golden brown.

Chicken Broccoli Divan
Ethel Williams, Papillion, Neb.
1 lb. Fresh broccoli, cut into spears, cooked, drained
1-1/2 c. Chicken or turkey, cubed, cooked
2 Tbsp. Dry bread crumbs
1 Tbsp. Butter, melted
1 (10-3/4 oz) Broccoli cheese soup, condensed
1/3 c. Milk
1/2 c. Cheddar cheese, shredded
Place broccoli and chicken in a 9-inch pie plate. Stir bread crumbs and butter in a small bowl. Stir soup and milk, mix and pour over broccoli and chicken. Top with cheese. Sprinkle with bread crumb mixture. Bake at 400 degrees for 25 minutes.

Cordon Bleu Chicken Breasts
Chris Bryant, Johnson City, Tenn.
4 Chicken breast halves
1/4 lb. Ham, paper thin, cooked
1 Egg, slightly beaten
4 slices Provolone cheese
1/4 c. Dry bread crumbs
2 Tbsp. Butter
Flatten chicken breasts. Put a slice of ham and cheese on each piece. Roll up and secure with toothpicks. Melt butter in a shallow bowl. Dip each beast in egg then roll in bread crumbs. Place in melted butter, drenching both sides. Bake at 375 degrees for 30 minutes, turning halfway through.

Rocky Mountain Recipes 1-6-14

January 6, 2014 — 

Broccoli-Cheddar Soup
Marlene Maurer • Lakewood, Colo.
3 c. Chicken broth
1 Onion, chopped
4 c. Broccoli, chopped
Dash of garlic powder
1 t. Thyme
2 Bay leaves
4 Tbsp. Butter
4 Tbsp. Flour
1/2 t. Salt
2 c. Milk
2 c. Cheddar cheese, shredded
Slices of crusty bread
In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme and bay leaves. Bring to a boil then reduce heat, cover, and simmer 10 minutes or until vegetables are soft. Remove bay leaves and pour mixture into food processor. Pulse until smooth, approximately one minute. Reserve in bowl. In the original saucepan, melt butter. Whisk in flour, salt and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until mixture thickens. Add cheese and stir until it dissolves. Pour in broccoli mixture and cook until blended. If necessary, add more chicken broth to thin. Season with additional salt and pepper. Serve with bread for dipping.

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 five 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 two minutes. Pour the liquid and oysters into Dutch oven, add parsley. Stir, cover and let stand for 10 minutes.

Burgundy Beef Stew
Sharon Raasch • Imperial, Neb.
2 lbs. Boneless Beef chuck pot roast
1/2 t. Salt
1/4 t. Ground black pepper
2 Tbsp. Cooking oil
2 Tbsp. Tapioca, quick cooking
6 medium carrots, cut into 1-1/2-inch pieces
1 (9 oz) pkg. Cut green beans, frozen
8 oz. Small whole onions, frozen
2 Garlic cloves, minced
1 (14 oz) can Beef broth
1 c. Burgundy wine
4 slices Bacon, cooked, drained, crumbled
Trim fat from meat and cut into 1-inch pieces. Sprinkle meat with salt and pepper. Cook meat in oil over medium heat until brown; drain. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions and garlic. Pour broth and Burgundy wine over meat mixture in slow cooker. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

Root Stew
Donn Ike • New Castle, Wyo.
1 small Head Cabbage, chopped
6 medium Potatoes, cubed
6 Carrots, sliced
2 Turnips, cubed
2 Parsnips, cubed
1 Rutabaga, cubed
4 stalk Celery, chopped
2 Onions, diced
4 Garlic cloves, minced
1 Jalapeño, chopped fine
1 ring Smoked sausage
1 large can Tomato juice
Salt and pepper to taste
Place all ingredients in a large stockpot. Add water to cover about 2-inches. Bring to a boil, reduce heat and simmer for 5-6 hours. Serve with crackers, toast or garlic bread.

Oatmeal Dinner Rolls
Marcey Dyer • Pierce, Colo.
2 c. Water
1 c. Oatmeal, quick cooking, dry
3 Tbsp. Butter
1 pkg. Dry yeast
1/3 c. Warm water
1/3 c. Brown sugar, packed
1 Tbsp. Sugar
1 t. Salt
4-3/4 to 5-1/4 c. Flour
In a pan, bring 2 cups water to a boil. Add oats and butter and cook and stir for one minute. Remove from heat and cool to lukewarm. In a large bowl, dissolve yeast in 1/3 cup water. Add cooked oats mixture, sugar, salt and 4 cups flour. Beat until smooth. Add enough flour to form a soft dough. Turn onto floured surface and knead 6 to 8 minutes, kneading in more flour until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down. Let rest for 10 minutes. Shape into 18 balls. Place in greased 9-inch round baking pan. Cover, let rise until double, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to cool.

Cheese Biscuits
Joyce Ramey • Greeley, Colo.
1-2/3 c. All-purpose flour
2 t. Baking powder
1/2 t. Salt
1/4 t. Baking soda
1/4 c. Shortening
1 c. Cheddar cheese, shredded
3/4 c. Buttermilk
In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and stir just until dough clings together. On a lightly floured surface, knead dough lightly until easy to handle. Roll into a 12-inch circle. Cut into eight wedges. Begin at wide edge of wedge and rill toward point. Place biscuits point side down, on a greased baking sheet. Bake at 450 degrees for 12-14 minutes or until golden brown. Serve warm.

Plains Edition Recipes 1-4-14

January 6, 2014 — 

Hearty Turkey Bean Soup
Amy Bashtovoi, Sidney, Neb.
2 c. Leftover turkey
1/2 lb. Bacon
2 Tbsp. Extra virgin olive oil
1 Carrot, chopped
2 Celery stocks , chopped
1 White onion, chopped
2 c. Tomato, chopped
2 c. Zucchini, sliced
2 Garlic cloves, finely cut
1 t. Oregano
1/2 t. Basil
1/4 t. Thyme
1/4 t. Red pepper flakes
1 (15 oz) can Garbanzo beans
1 (15 oz)can Red kidney beans
2 (15 oz) cans Navy beans
40 oz. Chicken stock
1-1/4 c. Radiatore or macaroni
Cook bacon in skillet until crisp, drain the fat. Meanwhile, heat olive oil in a large stock pot over medium heat. Add chopped carrot, celery, and onion and cook until slightly tender. Add chopped tomato, zucchini, garlic, dry oregano, basil, thyme, and red pepper flakes, stir and cover. Drain and rinse beans, add 1 cup of stock to one can of the navy beans and blend with a handheld blender. Add warm stock, beans, and bean puree to stock pot. Bring to a boil, and then add pasta. Simmer for 8-10 min. Add chunks of turkey and chopped bacon, then season to taste with salt and pepper. Serves 12.

Italian Meatball Soup
Ethel Williams, Papillion, Neb.
8 oz. Meatballs, cooked, refrigerated or frozen
1 (15 oz) can Sweet peas, drained
1 (14.5 oz) can Stewed tomatoes, diced
1 (14.5 oz) can Beef broth
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes or until meatballs are heated through.

Slow Cooked Chili
Sharon Raasch, Imperial, Neb.
2 lbs. Boneless beef chuck or round, 1/2-inch pieces
2 (15.5 oz) cans Black beans, drained,rinsed
1 (10 oz) can Diced tomatoes with green chilies
1 (15 oz) can Tomato sauce
1 Onion, chopped
2 t. Chili powder
1 t. Salt
2 t. Ground cumin
1/2 t. Black pepper
1 c. Thick and chunky salsa
In a 4-1/2- to 5-1/2-quart slow cooker, combine all ingredients except salsa; mix well. Cover and cook on high setting 5 to 5-1/2 hours, or on low setting 8 to 9 hours, or until the beef is tender. Just before serving, stir in the salsa; cook 2 to 3 minutes, or until heated through. Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream.

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