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April 29, 2013
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Plains Edition Recipes 4-27-13


Roasted Ranch Potatoes

Sharon Raasch, Imperial, Neb.

3 Tbsp. Olive Oil plus more for greasing pan

1/2 c. Buttermilk Powder

2 t. Dried Dill Weed

1 t. Dry Mustard

1 t. Onion Powder

1/2 t. Garlic Powder

1 t. Coarse Salt

1/8 t. Black Pepper

6 c. (about 2 pounds) Yukon Gold Potatoes, peeled and cubed

2 Tbsp. Cornstarch

Preheat the oven to 400 degrees F. Generously grease a large, thin baking sheet with olive oil. In a small bowl, stir together the buttermilk powder and all the seasonings including the salt and pepper (not the cornstarch). Pat the potato cubes dry with a paper towel­—they don’t have to be completely dry but you want to get any excess water off them. Add the potato cubes to a large gallon sized ziploc bag. Sprinkle in the cornstarch, zip up the bag leaving air in it and shake it up until the potatoes are evenly coated. Drizzle in the olive oil and repeat, shaking the bag until the cubes are covered with oil. Don’t overdo it or you’ll make a slurry. Add half the seasoning mix to the bag, close up and shake. Add the remaining mix and shake again. Remove the potatoes to the baking sheet but don’t dump out any of the excess seasonings that may have collected on the bottom. Spread out in one even layer close but not touching each other. Bake 15 to 18 minutes then turn the potatoes over using a thin, metal spatula. Bake an additional 10 - 20 minutes until browned and cooked through in the center.

Beans Plus

Lois Mueller, Albion, Neb.

1 large can Pork n’ Beans

1/2 c. Brown Sugar

1/2 c. Molasses

2/3 c. Catsup

2 Tbsp. Onions, chopped

Salt and Pepper, to taste

Bacon Strips

Mix together. Top with bacon strips. Bake 45 to 60 minutes at 350 degrees.

Oven Ready Soup Burgers

Cassidy Robinson, Mustang, Okla.

1 lb. Ground Beef

1/2 pkg. Dry Onion Soup

1 can Mushroom Soup

1 c. Cheddar Cheese, grated

Hamburger Buns

Brown hamburger and drain. Add dry onion soup and mushroom soup and do not heat. Spoon mixture on to hamburger buns. Sprinkle with cheese. Wrap with foil and freeze. When ready to serve, remove from freezer 20 minutes before baking. Bake in a 350 degree oven for 30 minutes.




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The Fence Post Updated Oct 17, 2013 09:47AM Published May 29, 2013 10:38AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.