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June 16, 2014
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Plains Edition Recipes 6-14-14


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.




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The Fence Post Updated Jun 24, 2014 09:44AM Published Sep 22, 2014 03:46PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.