Back to: Recipes
July 28, 2014
Follow Recipes

Plains Edition Recipes 7-26-14

Copper Carrot Pennies
Kay Bedlan, Lewellen, Neb.
2 lb. Carrots, sliced
1 med. Green pepper, diced or sliced thin
1 med. Onion, sliced thin
I can Tomato soup
3/4 c. Dark vinegar
1/4 c. Oil
1/2 Tbsp. Black pepper
1 t. Salt
1 c. White sugar
1 t. Worcestershire sauce
Cook carrots until tender. Drain and put in salted water, drain. Mix marinade, pour over carrots and refrigerate overnight. Will keep well in refrigerator for up to two weeks in covered container.

Beet Chocolate Cake
Jan Cox, North Platte, Neb.
2 c. Mashed, cooked beets
3 Eggs
1 c. Oil
1/2 t. Vanilla
1-1/2 t. Soda
6 Tbsp. Cocoa
1-1/2 c. Sugar
1-3/4 c. Flour
1/2 t. Salt
Mix first four ingredients together. Mix all dry ingredients together. Mix all together. Bake at 350 degrees in 11-by-11.5-inch pan, greased and floured, for 30 minutes, or until toothpick is clean. For cool cake frosting: 1/2 c. Oleo, 8 oz. cream cheese - beat until fluffy. Add 2 1/3 c. Powdered sugar. Stir in 1 teaspoon vanilla.

Zucchini Quiche
Delores Hansen, Chappell, Neb.
4 c. Zucchini, shredded
1 c. Onion, diced
1/2 c. Shortening
1/4 t. Garlic
1/4 c. Green pepper
3 Eggs
2 c. Mozzarella cheese
1/2 lb. Bacon
2 t. Mustard
Saute zucchini, onion and green pepper in shortening. Cook bacon, break into bite-sized pieces. Combine the eggs with the mozzarella cheese and seasonings and mustard. Mix all together. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes.

Stories you may be interested in

The Fence Post Updated Jul 28, 2014 02:36PM Published Nov 3, 2014 02:24PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.