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March 18, 2013
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Plains Edition Recipes 3-16-13


Simple Spinach Casserole

Chris Bryant, Johnson City, Tenn.

1 pkg. Frozen Chopped Spinach, cooked and drained well

1 c. Sharp Cheddar Cheese, grated

1 can Cream of Mushroom Soup

1 Egg, beaten

Dash of Nutmeg

1 c. Pepperidge Farm Dressing

Prepare spinach and mix with remaining ingredients except dressing. Put in 1-1/2 quart casserole. Sprinkle dressing on top and bake for 30 to 40 minutes in a 350 degree oven.

*May prepare ahead.

Seven-Up Party Salad

Faith Harrold, Broken Bow, Neb.

7 oz. 7-Up

1/4 lb. Marshmallows

1 (3 oz) Lime Jello

2 (3 oz) Cream Cheese

20 oz. Crushed Pineapple, undrained

3/4 c. Nuts, chopped

8 oz. Cool Whip

2/3 c. Mayonnaise

Combine 7-up and marshmallows in saucepan. Cook until melted. Add jello and stir until dissolved. Cream cheese in mixing bowl. Add hot mixture to cheese and beat until smooth. Add pineapple and nuts. Chill until almost set. Fold in cool whip and mayonnaise. Pour into oblong dish or mold. Refrigerate until set.

Deluxe Corned Beef Hash

Sharon Raasch, Imperial, Neb.

4 lb. Corned Beef

1 or 2 Carrots, sliced

2 Onions, 1 stuck with 4 cloves

1 Cabbage

Cold Water

1 t. Dry Mustard Powder

1 sprig Thyme

1 sprig Parsley

Pepper

Melt butter with the olive oil in a large skillet over medium heat and cook the onion just until it begins to brown, about 8 minutes. Stir in the potatoes and carrot and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.




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The Fence Post Updated Oct 17, 2013 09:47AM Published Apr 15, 2013 09:46AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.