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July 21, 2014
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Plains Edition Recipes 7-19-14

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
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.

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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The Fence Post Updated Jul 21, 2014 03:20PM Published Oct 27, 2014 03:53PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.