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June 9, 2014
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Plains Edition Recipes 6-7-14


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.




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The Fence Post Updated Jun 9, 2014 02:36PM Published Sep 8, 2014 04:21PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.