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August 25, 2014
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Plains Edition Recipes 8-23-14

Radish Onion Dip
Delores Hansen, Chappell, Neb.
8 oz. Cream cheese
1/2 c. Sour cream
Onions and radishes to taste
Salt and pepper to taste
Soften cream cheese and sour cream together. Add as many onions and radishes you like. Add salt and pepper. Good as a dip or on crackers.

Corn Relish
Kay Bedlan, Lewellen, Neb.
18 to 20 large ears Corn
4 to 6 large Onions, chopped
4 Green peppers, seeded, chopped
2 Red peppers, seeded, chopped
1-1/4 lbs. Brown sugar
1/4 c. Salt
3 Tbsp. Celery seed
3 Tbsp. Dry mustard
2 to 3 qrts. Vinegar
Cut corn from cob but do not scrape the ear. Mix with onions and peppers. Add remaining ingredients. Cook slowly for 20 minutes. Pour hot into sterilized jars. Seal.

Corn Pudding
JoAnn Parker, Cozad, Neb.
3 Eggs
1 Tbsp. Sugar
1 Tbsp. Flour
3 Tbsp. Butter, melted
1-1/2 c. Warm milk
1/4 c. Onion, diced
1-1/2 c. Whole kernel corn
Preheat oven to 350 degrees. Place eggs in a blender and process until beaten. Add remaining ingredients, processing until corn is thoroughly mixed into batter. Pour into greased 1/2 quart baking dish. Bake 1 hour and 10 minutes.

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The Fence Post Updated Aug 25, 2014 02:45PM Published Dec 2, 2014 12:26PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.