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May 12, 2014
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Plains Edition Recipes 5-10-14


Tuna Mix
Marie Bortner, Hershey, Neb.
1 (6.5 oz) can Tuna
1/4 c. Celery, diced
2-1/2 Tbsp. Mayonnaise
1 t. Mustard, optional
1/2 c. Cheddar cheese, diced
Combine all ingredients. Can be eaten on sandwiches or place on lettuce and top with shoe string potatoes and serve like a salad.

Bumsteads
LaMetta Hampton, Lexington, Neb.
1 c. Tuna
2 Hard-boiled eggs
1 c. American cheese, cubed
2 Tbsp. Green pepper, chopped
2 Tbsp. Onion, chopped
2 Tbsp. Olives, chopped
2 Tbsp. Sweet pickles, chopped
1/2 c. Mayonnaise
8 Hamburger buns
Mix together and put on hamburger buns. Wrap in foil individually. Bake at 250 degrees for 20 minutes.

Buttermilk Fish Fillets
Sharon Raasch, Imperial, Neb.
2 lbs. White-fleshed fish fillets
1 c. Buttermilk
1 c. Biscuit baking mix
1/2 t. Salt
1/4 t. Ground red pepper
1/4 c. Canola oil, plus more if needed for frying
Place fish in a 9-by-13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once. In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately.




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The Fence Post Updated May 12, 2014 03:13PM Published Aug 11, 2014 03:49PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.