Recipes

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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Plains Edition Recipes 8-30-14

September 8, 2014 — 

Spaghetti Sauce
Toni Smith, Lexington, Neb.
1 lb. Ground beef, browned
1 (8 oz) can Mushrooms, drained
1 Onion, chopped
1 can Tomatoes, chopped
2 c. Tomato sauce
1 Bay leaf
Garlic, to taste
1/4 t. Ground cloves
1/4 t. All spice
1/4 t. Cinnamon
1/4 t. Nutmeg
Mix all ingredients together in a sauce pan. Simmer on low until thick, approximately two to three hours. * May use Italian Sausage in place of ground beef if you wish.

Alfredo Sauce
Delores Hansen, Chappell, Neb.
1 Garlic clove, chopped fine
2 cans Evaporated milk
1-1/2 Tbsp. Olive oil
1/2 c. Parmesan cheese
2 Tbsp. Mixed spices
1/2 c. Onion, diced
In a sauce pan combine spices, olive oil, onion and garlic. Slowly heat mixture until sautéed. Add milk and whisk thoroughly. Add Parmesan cheese. Serve over noodles with ground pepper.

Easy Cucumber Relish
Kay Bedlan, Lewellen, Neb.
4 qrts. Cucumbers, ground
5 Tbsp. Salt, divided
2 qrts. Onion, ground
1 qrt. Red sweet pepper, ground
6 c. Sugar
2 t. Tumeric
2 t. Celery seed
1 t. Cloves
2 Tbsp. Mustard seed
6 c. Dark vinegar
Add 4 Tablespoons salt to cucumbers. Add remaining salt to onions. Let set for two hours. Drain both real well and mix together. Add red pepper and set aside. Mix other ingredients and bring to a hard boil. Pour over cucumber mixture. Put in jars and seal.

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Rocky Mountain Recipes 8-25-14

August 25, 2014 — 

Breaded Tomatoes
Sharon Raasch • Imperial, Neb.
8 to 10 small to medium Tomatoes, firm
1/2 c. Butter, melted
1 c. Saltines, crushed
1 Tbsp. Parmesan cheese, grated
Cheese Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
1/4 t. Salt
Pepper to taste
1-1/2 c. Milk
3 Tbsp. Tbsp. Parmesan cheese, grated
Peel and core tomatoes but leave them whole. Dip each tomato in melted butter. In a small bowl, combine Parmesan cheese and saltine cracker crumbs. Roll tomato in crumb mixture to coat. Place them in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over top of tomatoes. Bake at 475 degrees for 15 minutes or until tomatoes begin to brown and are heated through. (Watch closely they burn easy) Meanwhile for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in Parmesan cheese. Serve over the tomatoes.

Fried Green Beans
Marcey Dyer • Pierce, Colo.
Oil for deep frying
1 lb. Green beans, trimmed
1 c. Buttermilk
1 c. Flour
1 c. Cornmeal
1 Tbsp. Salt
1/2 Tbsp. Garlic powder
Heat oil to 350 degrees. Mix flour, cornmeal, salt and garlic powder. Dip beans in buttermilk then flour mixture. Shake off excess. Fry until golden brown. Drain on paper towel and serve immediately.

Sweet Corn Relish
Marlene Maurer • Lakewood, Colo.
6 c. Fresh corn kernels, about 8 ears
3 c. Green cabbage, chopped
1 c. Red bell pepper, chopped
1 c. Cider vinegar
1/2 c. Sugar
1/2 c. Shallots, chopped
2 t. Celery seeds
2 t. Mustard seeds
1 t. Salt
1 t. Ground turmeric
1/8 t. Crushed red pepper
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat. Simmer, uncovered for 20 minutes or until vegetables are tender and most of the liquid evaporates, stirring frequently. Cool. Pour into airtight containers. Refrigerate relish in airtight containers for up to six weeks.

Stuffed Mushrooms
Tamra Palmer • Elizabeth, Colo.
12 Whole white mushrooms
4 oz. Cream cheese
1/4 c. Monterey jack cheese or cheddar, shredded
1/4 c. Bread crumbs
1 t. Pepper, garlic salt
1 t. Cumin
1 t. Chili powder
1 Tbsp. Bacon bits
Parsley
Preheat oven to 350. Clean mushrooms and pull out the stems and gently hollow out the mushroom with a spoon. Set on a baking sheet. In a medium bowl, mix the remaining ingredients. Using a spoon, stuff the mushroom and place on the sheet, leaving 1 inch between each other. Bake for 20 minutes. Let stand for 10 to allow the cheese to cool.

Beef and Broccoli Stir Fry
Diane Klein • Loveland, Colo.
2 t. Peanut or vegetable oil
2 Tbsp. Fresh ginger, peeled, minced
2 Scallions, minced
2 Garlic cloves, minced
1/4 t. Crushed red pepper flakes
Zest of one orange, thinly sliced
1/2 lb. Sirloin steak, trimmed, thinly sliced
1 Red bell pepper, cored, seeded, chopped
2 c. Fresh broccoli florets
2 Tbsp. Soy sauce
2 Tbsp. Rice wine vinegar
1 t. Cornstarch whisked with 1 Tbsp. Water
Heat oil in a large nonstick wok or skillet set over medium-high heat. Add ginger, scallions and garlic. Cook, tossing and stirring, until fragrant, about 30 seconds. Add red pepper flakes and orange zest and cook another 20 seconds longer. Slip the sirloin steak into the pan and cook, stirring and tossing, until lightly browned, about 2 minutes. Add the broccoli and bell pepper and continue tossing and stirring until slightly softened but still crunchy, about 1 minute. Pour in soy sauce and vinegar and bring to a boil, stirring constantly. Add cornstarch mixture and cook, stirring, until thickened, about 15 seconds. Immediately remove from heat, do not let the cornstarch mixture continue to boil. Let stand 1 minute before serving.

Broiled Avocado with Melted Cheese & Hot Sauce
JK Chappell • Gering, Neb.
1 Avocado
1 Tbsp. Chipotle sauce (Tabasco or Louisiana)
1 Tbsp. Lime juice
1/4 c. Parmesan cheese
Salt and pepper
Slice the avocado in half and remove the stone. Prick all over with a fork, or cut criss-cross patterns with a knife. (This allows the sauce to penetrate the flesh.) Pour the sauce over each half, then top with lime juice and salt and pepper. In the cavity where the stone had been, put a fourth of the cheese on each avocado half. Place under the hot broiler for 2 minutes. Top with remaining cheese and broil for another 2 minutes until completely melted and avocado warmed through. Eat hot with a wedge of lime and chipotle sauce on the side.

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Plains Edition Recipes 8-23-14

August 25, 2014 — 

Radish Onion Dip
Delores Hansen, Chappell, Neb.
8 oz. Cream cheese
1/2 c. Sour cream
Onions and radishes to taste
Salt and pepper to taste
Soften cream cheese and sour cream together. Add as many onions and radishes you like. Add salt and pepper. Good as a dip or on crackers.

Corn Relish
Kay Bedlan, Lewellen, Neb.
18 to 20 large ears Corn
4 to 6 large Onions, chopped
4 Green peppers, seeded, chopped
2 Red peppers, seeded, chopped
1-1/4 lbs. Brown sugar
1/4 c. Salt
3 Tbsp. Celery seed
3 Tbsp. Dry mustard
2 to 3 qrts. Vinegar
Cut corn from cob but do not scrape the ear. Mix with onions and peppers. Add remaining ingredients. Cook slowly for 20 minutes. Pour hot into sterilized jars. Seal.

Corn Pudding
JoAnn Parker, Cozad, Neb.
3 Eggs
1 Tbsp. Sugar
1 Tbsp. Flour
3 Tbsp. Butter, melted
1-1/2 c. Warm milk
1/4 c. Onion, diced
1-1/2 c. Whole kernel corn
Preheat oven to 350 degrees. Place eggs in a blender and process until beaten. Add remaining ingredients, processing until corn is thoroughly mixed into batter. Pour into greased 1/2 quart baking dish. Bake 1 hour and 10 minutes.

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Rocky Mountain Recipes 8-18-14

August 25, 2014 — 

Honey Peach Pie
Marcey Dyer • Pierce, Colo.
1 Double pie crust, unbaked
8 c. Peaches, ripe, peeled, sliced
1/2 c. Honey
1 t. Vanilla
1/4 t. Nutmeg
Sprinkle of salt
5 Tbsp. Cornstarch
2 Tbsp. Butter
2 Tbsp. Honey, for glaze
Preheat oven to 400 degrees. Place peaches in a large bowl. In a small bowl, combine 1/2 cup honey, vanilla, nutmeg, salt and cornstarch. Stir to make a thick slurry. Pour over peaches and stir well. Fill pie shell with peach mixture. Dot the pie filling with small pieces of butter. Cover with top crust, trim and crimp the sides. With a sharp knife, cut five slits in the to crust. Warm remaining honey in the microwave and brush over crust. Bake for 15 minutes. Reduce oven to 350 degrees, cover loosely with foil and bake for another 45 minutes or until filling begins to bubble. Serve with a dollop of honey-sweetened whipped cream.

Strawberry Creme Pie
Chris Bryant • Johnson City, Tenn.
1 (9-inch) Pie shell, baked
4 c. Fresh strawberries
1 c. Sugar
3 Tbsp. Cornstarch
3 oz. Cream cheese, softened
Whipped cream
Wash, drain, hull and slice strawberries. Divide berries in half. Crush one half. In a medium saucepan, mix sugar and cornstarch. Add crushed strawberries and bring to a boil, stirring until thickened, over medium heat. Remove from heat and cool completely. Spread cream cheese over bottom of baked, cooled pie shell. Cover with diced strawberries. Spread hot strawberry sauce over top. Chill several hours in refrigerator. Spread whipped cream over pie before serving.

Pecan Delight Pie
Joyce Ramey • Greeley, Colo.
4 Egg whites, at room temperature
1 c. Sugar
1 t. Baking powder
1/4 t. Vanilla
2 c. Saltine crackers, coarsely broken
3/4 c. Pecans, chopped
1-1/2 to 2 c. Whipped cream
1/4 c. Pecans, chopped
Whip egg whites on medium speed until soft peaks form. Continue whipping on medium speed while gradually adding sugar and baking powder. Continue to whip until very stiff peaks form and all sugar is dissolved. Add vanilla and mix thoroughly. Add saltine crackers and pecans; gently fold in by hand. Pour into a greased 9-inch pie pan and bake at 300 degrees for 30 minutes or until center is almost firm. Remove from oven and cool upside down. When thoroughly cooled, top with whipped cream and sprinkle with chopped pecans.

Macaroon Apple Pie
Sharon Raasch • Imperial, Neb.
1-1/2 c. Flour
1/2 t. Salt
1/2 c. Lard
2 to 3 Tbsp. Cold water
Filling:
4 c. Tart apples, peeled, sliced
1/2 c. Sugar
1/4 t. Cinnamon or apple pie spice
Topping:
1/2 c. Flour
1/2 c. Sugar
1/2 t. Baking powder
1/4 t. Salt
1 Egg
2 Tbsp. Butter, melted
1/2 t. Vanilla
1/4 c. Flaked coconut
In a bowl, combine flour and salt. Cut in lard until crumbly, gradually add water tossing with a fork until a ball forms. Roll out pastry to fit a 9-inch pie plate, flute the edges. Toss apples with sugar and cinnamon and pour into crust. Bake at 375 degrees for 20 minutes. Meanwhile, combine the first four topping ingredients in a bowl. Stir in egg, butter and vanilla until smooth. Add coconut and spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

Fruit Cream Pie
Terry Valdez • Henderson, Colo.
1 stick Butter
1 c. Nuts
1 to 2 c. Flour to make moist mix and enough to press into pan
3/4 c. Sugar
1 large bowl Cool whip
1 can Pie filling
8 oz. Cream cheese
Combine butter, nuts and flour and press into bottom of pan to make crust. Bake at 350 degrees for 15 minutes. Add by layers, sugar, cool whip, pie filling and cream cheese.

Easy Key Lime Pie
Marlene Maurer • Lakewood, Colo.
1 (14 oz) can Sweetened condensed milk
1 (6 oz) can Frozen limeade concentrate
1 c. Heavy cream
1 (6 oz) Graham cracker pie crust
Zest of 1 lime
Place condensed milk, limeade concentrate and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form. Pour filling into pie crust and smooth the top. Refrigerate until chilled and loosely set, at least four hours and up to overnight. Sprinkle to with zest before serving.

Plains Edition Recipes 8-16-14

August 25, 2014 — 

Peanut Butter Honey ‘N Oatmeal Cookies
Sharon Raasch, Imperial, Neb.
2 c. Quick cooking oats
2 c. All-purpose flour
1 t. Baking powder
1 t. Baking soda
1/4 t. Salt
1 c. Margarine
1 c. Cream peanut butter
1 Tbsp. Honey
1 c. Sugar
1 c. Brown sugar, firmly packed
2 Eggs
1/2 c. Golden raisins, optional
1/2 c. Pecans
Preheat oven to 350 degrees. Combine oats, flour, baking powder, baking soda and salt in a small bowl and set aside. Beat margarine with peanut butter and honey in a large bowl with a wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes. Drop dough by rounded tablespoonfuls, 2-inches apart on ungreased baking sheets. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

Jello Cookies
Kay Bedlan, Lewellen, Neb.
1/4 c. Oleo
1/2 c. Vegetable shortening
1/2 c. Sugar
2 large Eggs
1 t. Vanilla extract
1 t. Salt
1 t. Baking powder
2-1/2 c. Flour
1 (3 oz) pkg. Jello
1/2 c. Sugar
Cream oleo, shortening, sugar and Jello. Add eggs and vanilla and beat until well mixed. Add flour, salt and baking powder; mix well. The dough should be soft but not sticky. Roll dough into balls. Roll dough balls in sugar to completely cover. Place on cookie sheet, press down once with a fork. Bake at 350 degrees for 10 minutes.

Three Ingredient Cookies
JoAnn Parker, Cozad, Neb.
1 (18.25 oz) box Cake mix
2 Eggs
1/3 c. Vegetable oil
Heat oven to 375 degrees. Mix ingredients together. Put 1-inch glob on cookie sheet1-inch apart. Bake 7-9 minutes or until the edges start to turn brown.

Rocky Mountain Recipes 8-11-14

August 11, 2014 — 

Healthier Stuffed Peppers
Sharon Raasch • Imperial, Neb.
1/2 c. Brown rice
1 c. Water
1 lb. Lean ground beef
2 Garlic cloves, minced
1 Onion, chopped
2 Green bell peppers
2 Red bell peppers
2 Yellow bell peppers
2 (8 oz) can Tomato sauce
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1 t. Italian seasoning
1/4 c. Parmesan Cheese, grated, optional
Preheat oven to 350 degrees. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 45-50 minutes. Cook and stir beef, garlic and onion in a skillet over medium heat until meat is evenly browned and onion is softened. Remove and discard the tops, seeds and membranes of the green, red and yellow bell peppers. Arrange peppers in a baking dish with hollowed sides facing upward. Slice the bottoms off the peppers if necessary so they stand upright. Mix browned beef, cooked rice one can of tomato sauce, Worcestershire sauce, salt and pepper in a bowl. Spoon an equal amount into each hollowed pepper. Mix remaining tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers. Bake for about 1 hour, basting with sauce every 15 minutes, until peppers are tender. Sprinkle the peppers with grated Parmesan cheese after baking.

Skillet Hominy
Cathleen Kuhlmann • Longmont, Colo.
4 slices Bacon
1 medium Onion, chopped
1 Green pepper, chopped
1 (14.5 oz) can Hominy, drained
4 large Eggs
Pepper to taste
1/2 to 1 c. Cheddar cheese, shredded
In a 10-inch skillet over low heat, fry bacon until crisp. Drain on paper towels and crumble. Pour off all drippings except 1 tablespoonful. Add onion, green pepper and hominy. Cook gently, stirring often, until onion is yellowed. Beat eggs slightly, add pepper. Pour over hominy mixture and sprinkle with bacon. Cover and cook gently until eggs are almost set. Sprinkle with cheese, cover and let stand off heat until eggs are set and cheese melts.

Cowboy Cheesy Corn Bake
Tamra Palmer • Elizabeth, Colo.
2 Tbsp. Unsalted butter
4 t. All-purpose flour
1/8 t. Garlic powder
3/4 c. Milk
1 (3 oz) pkg. Cream cheese (cut into 1-inch cubes)
10 oz. Sharp cheddar cheese, shredded
3 (10 oz) pkg. Frozen corn, thawed
3 oz. Smoked ham, cubed
Preheat oven to 350. In a 4 quart saucepan, melt the butter over medium heat. Whisk in flour and garlic powder. Add milk, cream cheese and cheddar cheese. Cook over medium low, stirring constantly to prevent scorching, until thick and bubbly. Stir in ham and corn. Remove from heat and transfer to a buttered 2 quart casserole dish. Bake for 45 minutes or until bubbling hot.

Baked Stuffed Tomatoes
Marcey Dyer • Pierce, Colo.
6 firm Tomatoes, room temperature, washed
2 Tbsp. Oil
2 Tbsp. Fresh parsley, chopped
1 Tbsp. Scallions, chopped
1 Garlic clove, chopped
1 c. Dry bean crumbs
6 Tbsp. Swiss cheese, grated
Preheat oven to 350 degrees.
Slice off to of tomatoes.
Using a spoon, hollow out tomatoes, keeping an inch of meat on bottom and sides; discard pulp. Turn tomatoes upside down on paper towels to drain. In a saucepan heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist. Place tomatoes in well oiled casserole dish. Fill each with stuffing. Top each with 1 tablespoon cheese. Brush tomatoes with oil. Bake for 45 minutes, basting with oil drippings occasionally.

Crispy Broccoli Brown Rice
Nancy Wenlock • Byers, Colo.
8 oz Brown rice
2-3 c. Shredded cheeses including Parmesan
1/2 large bag Frozen broccoli
Chicken stock or chicken bullion cubes
Butter
1-2 c. French fried onions
Cook rice in stock till nearly done. In the meantime, microwave the broccoli, covered, in a small amount of water so it steams. Add cheese to rice and stir in, adding butter to thicken it. If more liquid is needed, add some of the broccoli cooking water and stir in. Top with French fried onions and serve or place in a buttered dish, top with French fried onions and put under broiler or in oven for a few minutes. Serve hot. Can be reheated by adding more broccoli cooking water and stirring.

Lemony Cucumber Salad
Marlene Maurer • Lakewood, Colo.
1 c. Radishes, thinly sliced
1/2 c. Orange bell pepper, finely chopped
1/4 c. Fresh parsley, chopped
2 English cucumbers, thinly sliced
1 t. Lemon rind, finely grated
2 Tbsp. Fresh lemon juice
1 Tbsp. Extra-virgin olive oil
1-1/2 t. Salt
1/4 t. pepper
Combine first four ingredients in a large bowl. Combine lemon rind and remaining ingredients in a small bowl, stirring with whisk. Pour over cucumber mixture and toss well to coat. Serve at room temperature or chilled.

Plains Edition Recipes 8-9-14

August 11, 2014 — 

Rhubarb Cake
Arlene Ries, Wood Lake, Neb.
Miniature marshmallows
White cake mix
3 c. Rhubarb (or more)
Cool whip
1 c. Sugar (or more to taste)
1-1/2 c. Water
1 box Strawberry Jello
Cover the bottom of a 9-by-13-inch greased pan with marshmallows. Mix cake as directed on package, using two eggs. Pour batter over marshmallows. Bring to a boil rhubarb, sugar and water then add Jello. Pour over cake. Bake at 350 degrees for 45 minutes. Serve with cool whip.

Banana Pudding Cake
Ethel Williams, Papillion, Neb.
2 medium Bananas, very ripe
1 pkg. Yellow cake mix (Two layer size)
1 pkg. Instant banana creme or vanilla pudding and pie filling
3 Eggs
1 c. Water
1/4 c. Oil
1/2 c. Nuts, finely chopped, optional
Heat oven to 350 degrees. Slice bananas into large mixing bowl. Beat until well mashed. Blend in remaining ingredients. Beat at medium speed for 2 minutes. Pour into greased and floured 10-inch tube, bundt pan or 9-by-13-inch pan. Bake 60-70 minutes, for 9-by-13-inch pan bake 50-55 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on wire rack. Sprinkle to with confectioners sugar.

Rocky Road Sundae Cake
Sharon Raasch, Imperial, Neb.
1/4 c. Whipping cream
1 c. Semisweet chocolate chips
4 (1-inch-thick) slices Pound cake, toasted
1 c. Miniature marshmallows
1/2 c. Pecans, chopped
2 c. Vanilla ice cream
Preheat broiler. Heat whipping cream in a saucepan over medium heat until warm. Add chocolate chips. Cook, stirring constantly, 1 minute or until chocolate melts. Remove from heat. Pour 2 tablespoons chocolate sauce over each slice of pound cake. Top evenly with marshmallows and pecans. Broil 1 to 2 minutes or until marshmallows are toasted. Top each pound cake slice with ice cream and spoon remaining chocolate sauce over ice cream.

Rocky Mountain Recipes 8-4-14

August 4, 2014 — 

Banana-Macaroon Trifle
Terry Valdez • Henderson, Colo.
2 Tbsp. Oleo
1 Egg
1/2 c. Oats
1 t. Baking powder
1 t. Vanilla
1 Tbsp. Pineapple juice
12 oz. Whipped topping
1 c. Sugar
1 c. Flaked coconut
2 Tbsp. Flour
1/4 c. Milk
3-4 small Bananas, sliced
Beat butter and sugar. Add egg. Combine coconut, oats, flour and baking powder. Then combine milk and vanilla. Add milk mixture to sugar mixture alternately with coconut mixture. (Will appear curdled) Spread in a well greased 9-by-13-inch baking pan. Bake 25-30 minutes at 325 degrees. Cool then crumble; set aside for topping, approximately 1/4 cup. Just before serving, toss bananas with juice. In a large serving bowl, layer a third of the crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with remaining crumbs.

Red Jeweled Honeydew
Iola Egle • Bella Vista, Ark.
1 large Honeydew melon
1 (3 oz) pkg. Raspberry flavored gelatin
3/4 c. Boiling water
10 oz. Frozen raspberries, slightly thawed
1 Tbsp. Lime juice
1/4 c. White grape juice
Lettuce leaves
Green grapes
Cut off 2-1/2-inches of the end of the peeled melon, reserving top. Clean seeds from inside, turn melon upside down on paper towel to drain. Dissolve gelatin in boiling water. Add raspberries, lime and grape juices. Chill until mixture is partially set. Turn melon over and prop in a small bowl. Pour gelatin mixture into large melon cavity and top reserved end. Chill until gelatin in firm. Carefully slice melon into round slices and serve on lettuce leaves surrounded with green grapes.

Iron Skillet Blackberry Cobbler
Marlene Maurer • Lakewood, Colo.
1 c. Salted butter, plus more for skillet
2 c. Whole milk
1/2 t. Vanilla extract
2 c. Self-rising flour
2 c. Sugar
5 c. Blackberries or any combination of fruit
Build a two-zone fire in a charcoal grill by placing coals on one side of the grill, leaving the other side empty. Preheat grill. Melt butter in a large saucepan over low heat. Remove from heat and add milk, vanilla, flour and sugar. Stir together but do not blend. Butter a 10-inch cast iron skillet. Put blackberries in bottom of skillet and pour batter over top. Place skillet over indirect heat, away from coals, close grill lid, and cook until cobbler is golden brown on top, about 1 hour. Serve hot right from the skillet.

Stuffed Strawberries
Cathleen Kuhlmann • Longmont, Colo.
1 pint Fresh strawberries
1 (8 oz) pkg. Cream cheese, softened
1/2 c. Confectioners’ sugar, or to taste
2 Tbsp. Orange flavored liqueur, or to taste
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of strawberry towards the bottom. Beat together cream cheese, sugar and liqueur in a mixer or food processor until smooth. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Apple Goody
Joyce Ramey • Greeley, Colo.
5 c. Apples, sliced
1 Tbsp. Flour
1 c. Sugar
1 t. Cinnamon
1/4 t. Salt
3/4 c. Oatmeal
3/4 c. Flour
3/4 c. Brown sugar
1/4 t. Soda
1/2 c. Butter, melted
1/4 t. Baking powder
1/2 c. Hot water
Mix together apples, flour, sugar, cinnamon and salt. Place in the bottom of a 9-by-13-inch pan. In another bowl, mix together oatmeal, flour, brown sugar, soda, butter and baking powder until mealy. Spread over apple mixture. Pour hot water over all. Bake at 350 degrees for 40 minutes.

Baked Apples with Caramel Sauce
Sharon Raasch • Imperial, Neb.
1/4 c. Sugar
1/4 c. Maple syrup
4 Tbsp. Unsalted butter, room temperature
2 Tbsp. Ground cinnamon
1/4 t. Kosher salt
6 Firm Fuji apples, stemmed, cored
Ice cream, for serving
Caramel Sauce:
1-1/2 c. Sugar
1/2 c. Water
1/3 c. Heavy cream
1/2 c. Raisins
2 Tbsp. Dark rum
Heat oven to 325 degrees.
Combine sugar, syrup, butter, cinnamon and salt in a bowl; set aside. Cut 1/4-inch from bottom of apples so that they sit flat. Arrange apples in the bottom of a 9-by-13-inch baking pan. Fill hallow cores with reserved syrup mixture. Cover apples with foil and bake until tender, about 50 minutes. Meanwhile, make the caramel sauce. Heat sugar and water in a 2-quart saucepan over medium-high heat. Cook, without stirring, until amber colored and candy thermometer inserted into syrup reads 330 degrees, about 20 minutes. Remove pan from heat and let cook slightly. Add cream (caramel with bubble up slightly). Stir in raisins and run; set aside. Serve apples with caramel sauce and ice cream.

Plains Edition Recipes 8-2-14

August 4, 2014 — 

Rhubarb Pie
Delores Hansen, Chappell, Neb.
1 Pie shell, unbaked
2 c. Rhubarb, cut up
1 c. Sugar
1 t. Vanilla
1-1/2 Tbsp. Flour
1 Egg
1/2 c. Sour cream
Mix all ingredients together and pour into shell. Bake at 350 degrees for 1 hour.

Classic Deep Dish Apple Pie
Sharon Raasch, Imperial, Neb.
2-1/2 lb. Northern Spy, Cortland or Granny Smith apples, peeled, cored, sliced
1 c. Sugar
1-1/2 t. Ground cinnamon
1/2 t. Ground nutmeg
1/4 c. All-purpose flour
2 Deep-dish pie crusts
1 Tbsp. Butter, sliced into thirds
Preheat oven to 425 degrees. Place apple slices in a large bowl and add sugar, cinnamon, nutmeg, and flour; mix well. Place one pie crust in a glass deep-dish pie plate then pour apple mixture into crust. Dot with butter and seal with top crust. Cut slits in top. Place pie on a baking sheet and bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35 to 40 more minutes, or until crust is golden.

Wonderful Coconut Pie
Jan Cox, North Platte, Neb.
4 Eggs, beaten
1/2 c. Self-rising flour
1-1/3 c. Sugar
1/4 c. Butter, melted
2 c. Milk
1 t. Vanilla extract
8 oz. Flaked coconut
Preheat oven to 350 degrees. Beat all ingredients together and pour into a 10-inch pie plate. Bake for 45 minutes. Although the filling seems loose, do not bake pie any longer. It makes it’s own crust as it cools. Refrigerate. May top with blue berries and strawberries.

Rocky Mountain Recipes 7-28-14

July 28, 2014 — 

Summer Pasta Salad
Marcey Dyer • Pierce, Colo.
1 box Ring pasta, cooked, rinsed, drained
1/2 c. Celery, finely chopped
1/2 c. Onion, finely chopped
1/2 c. Cucumber, finely chopped
1 c. Carrots, finely chopped
1/2 c. Green pepper, finely chopped
Salt and pepper to taste
Dressing:
3/4 c. Mayo
1/2 c. Sugar
Combine all salad ingredients. Stir mayo and sugar together until sugar dissolves. Combine pasta mixture to coat. Cover and refrigerate overnight. Give an occasional stir to incorporate all flavors and stir before serving.

Guacamole Tossed Salad
Cassidy Robinson • Mustang, Okla.
2 medium Tomatoes, seeded, chopped
1/2 small Red onion, sliced, separated into rings
6 Bacon strips, cooked, crumbled
1/3 c. Vegetable oil
2 Tbsp. Cider vinegar
1 t. Salt
1/4 t. Pepper
1/4 t. Red pepper sauce
2 large Avocados, ripe, peeled, cubed
4 c. Salad greens, torn
In a bowl, combine tomatoes, onion and bacon; set aside. In a small bowl, whisk together oil, vinegar, salt, pepper and red pepper sauce. Pour over tomatoes mixture and toss gently to coat. Add avocados. Place salad greens in a large bowl and add avocado mixture then toss to coat. Serve immediately.

Mushroom Salad
Helen Druse • Lafayette, Colo.
1 lb. Fresh mushrooms
1 c. Celery, diced
1 c. Green pepper, diced
2 Tbsp. Onion, finely chopped
2 Tbsp. Olive oil
1 Tbsp. Wine vinegar
2 t. Salt
1/8 t. Pepper
2 Tbsp. Lemon juice
Rinse, pat dry and slice mushrooms, should make about 5 cups. In a salad bowl, place mushrooms, celery, green pepper and onion. Combine remaining ingredients and pour over vegetables. Toss and serve.

Green Bean, Walnut and Blue Cheese Salad
Marlene Maurer • Lakewood, Colo.
1-1/2 lb. Green beans, snapped
1 Tbsp. Dijon-style mustard
2 Tbsp. Red wine vinegar
Salt and pepper to taste
3 Tbsp. Extra virgin olive oil
1/2 c. Walnut halves
8 oz. Danish blue or Roquefort cheese, cut into 1/2-inch cubes
2 Tbsp. Fresh parsley leaves, chopped
Bring a pot of salted water to a boil. Add green beans and cook until tender, about 4 minutes. Drain, run under cold water to refresh, then drain again. Pat dry with paper towels. Meanwhile, in a large bowl, prepare the vinaigrette: Whisk together mustard, vinegar, salt and pepper. Whisking constantly, slowly drizzle in olive oil and continue whisking until slightly thickened. Before serving, add green beans and walnuts; toss with vinaigrette. Adjust seasoning if necessary. Transfer to serving bowl and sprinkle with blue cheese and parsley.

Creamy Lemon Ranch Dressing
Thelma Horton • Longmont, Colo.
1/2 c. Mayonnaise
1/4 c. Sour cream
1 Tbsp. Milk
1 Tbsp. Lemon juice
1-1/2 t. White wine vinegar
1/2 t. Dried minced onion
1/2 t. Garlic powder
1/2 t. Lemon pepper
Pinch of dried dill-weed
Salt to taste
Whisk all ingredients together until well blended. Makes 3/4 cup.

French Style Dressing
Patty Spellman • Yuma, Colo.
1/2 c. Tomatoes, chopped
2 Tbsp. Lemon juice
1 Tbsp. Red wine vinegar
1/3 c. Vegetable oil or olive oil
1 Tbsp. Tomato paste
1 Garlic clove, minced
Salt and pepper to taste
Combine all ingredients in a blender or food processor and blend until smooth. Yields 1 cup.

Plains Edition Recipes 7-26-14

July 28, 2014 — 

Copper Carrot Pennies
Kay Bedlan, Lewellen, Neb.
2 lb. Carrots, sliced
1 med. Green pepper, diced or sliced thin
1 med. Onion, sliced thin
Marinade:
I can Tomato soup
3/4 c. Dark vinegar
1/4 c. Oil
1/2 Tbsp. Black pepper
1 t. Salt
1 c. White sugar
1 t. Worcestershire sauce
Cook carrots until tender. Drain and put in salted water, drain. Mix marinade, pour over carrots and refrigerate overnight. Will keep well in refrigerator for up to two weeks in covered container.

Beet Chocolate Cake
Jan Cox, North Platte, Neb.
2 c. Mashed, cooked beets
3 Eggs
1 c. Oil
1/2 t. Vanilla
1-1/2 t. Soda
6 Tbsp. Cocoa
1-1/2 c. Sugar
1-3/4 c. Flour
1/2 t. Salt
Mix first four ingredients together. Mix all dry ingredients together. Mix all together. Bake at 350 degrees in 11-by-11.5-inch pan, greased and floured, for 30 minutes, or until toothpick is clean. For cool cake frosting: 1/2 c. Oleo, 8 oz. cream cheese - beat until fluffy. Add 2 1/3 c. Powdered sugar. Stir in 1 teaspoon vanilla.

Zucchini Quiche
Delores Hansen, Chappell, Neb.
4 c. Zucchini, shredded
1 c. Onion, diced
1/2 c. Shortening
1/4 t. Garlic
1/4 c. Green pepper
3 Eggs
2 c. Mozzarella cheese
1/2 lb. Bacon
2 t. Mustard
Saute zucchini, onion and green pepper in shortening. Cook bacon, break into bite-sized pieces. Combine the eggs with the mozzarella cheese and seasonings and mustard. Mix all together. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes.

Rocky Mountain Recipes 7-21-14

July 21, 2014 — 

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

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

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

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

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

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

Plains Edition Recipes 7-19-14

July 21, 2014 — 

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

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

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

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