Recipes

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Rocky Mountain Recipes 7-21-14

July 21, 2014 — 

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

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

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

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

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

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

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Plains Edition Recipes 7-19-14

July 21, 2014 — 

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

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

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

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Rocky Mountain Recipes 7-14-14

July 11, 2014 — 

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

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

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

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

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

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

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Plains Edition Recipes 7-12-14

July 11, 2014 — 

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

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

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

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Rocky Mountain Recipes 7-7-14

July 8, 2014 — 

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

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

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

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

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

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

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Plains Edition Recipes 7-5-14

July 8, 2014 — 

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

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

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

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Rocky Mountain Recipes 6-30-14

July 8, 2014 — 

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

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

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

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

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

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

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Plains Edition Recipes 6-28-14

July 8, 2014 — 

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

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

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

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Rocky Mountain Recipes 6-23-14

June 23, 2014 — 

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

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

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

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

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

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

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

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Plains Edition Recipes 6-21-14

June 23, 2014 — 

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

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

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

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Rocky Mountain Recipes 6-16-14

June 16, 2014 — 

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

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

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

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

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

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

Plains Edition Recipes 6-14-14

June 16, 2014 — 

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

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

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

Rocky Mountain Recipes 6-9-14

June 9, 2014 — 

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

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

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

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

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

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

Plains Edition Recipes 6-7-14

June 9, 2014 — 

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

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

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

Rocky Mountain Recipes 6-2-14

June 3, 2014 — 

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

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

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

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

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

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

Plains Edition Recipes 5-31-14

June 3, 2014 — 

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

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

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

Rocky Mountain Recipes 5-26-14

May 27, 2014 — 

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

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

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

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

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

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

Plains Edition Recipes 5-24-14

May 27, 2014 — 

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

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

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

Rocky Mountain Recipes 5-19-14

May 19, 2014 — 

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

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

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

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

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

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

Plains Edition Recipes 5-17-14

May 19, 2014 — 

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

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

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

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