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March 24, 2014
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Plains Edition Recipes 3-24-14

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

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

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

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The Fence Post Updated Mar 24, 2014 02:42PM Published Jun 23, 2014 03:23PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.