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May 6, 2013
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Plains Edition Recipes 5-4-13

Jalapeno-Cheddar Cornbread

JK Chappell, Gering, Neb.

1 Egg, slightly beaten

1/3 c. Sour Cream

1 (11 oz) can Mexican-Style Cream Corn

1 Tbsp. Jalapeno Peppers, chopped

1 c. Sharp Cheddar Cheese, shredded

1/4 c. Scallions, chopped

1 (8.5 oz) box Corn Muffin Mix

Heat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk together egg and sour cream until blended. Stir in corn, jalapeno peppers, cheddar cheese and scallions. Add muffin mix. Stir 1 minute or until moistened. Transfer batter to prepared pan. Bake 35 minutes or until toothpick inserted in center of bread comes out clean.

Home Made Pesto

Iola Egle • Bella Vista, Ark.

4 cloves Garlic, peeled

4 c. Packed Basil Leaves

1/2 c. Pine Nuts

1/2 c. Parmesan Cheese

1/4 t. Salt

1/2 t. Ground Black Pepper

1/2 c. Warm Water

6 Tbsp. Olive Oil

Drop garlic through the processing chute until minced. Next add basil and pine nuts, Parmesan cheese, salt and pepper. Combine oil and water and mix together. Serve on little pieces of toasted bread. Makes 1-1/2 cups.

Taco Tortilla Lasagna

Sharon Raasch, Imperial, Neb.

1 lb. Ground Beef

2 Tbsp. Homemade Taco Seasoning or 1 Store-Bought Envelope

2/3 c. Water

8-inch Flour Tortillas

1 c. Salsa

1/3 c. Green Olives, sliced, or 1 small can Black Olives, chopped

2 c. Sharp Cheddar Cheese, shredded

1 Fresh Ripe Tomato, seeds removed, sliced thin

Taco Fixin’s like shredded lettuce, sour cream, avocado, guacamole

In a large skillet brown ground beef and drain off the grease. Mix in the taco seasoning and water, cook 5 to 6 minutes over medium heat, stirring often; season with salt and pepper to taste. Grease a 9-inch deep dish pie pan or an 8-by-8-inch square pan. Preheat oven to 375 degrees. Layer 2 tortillas over the bottom, for a square pan cut the tortillas to fit; you can make 2 or 3 layers. For 2 layers spread half the meat over the tortillas, dollop half the salsa over top then half the olives then sprinkle with 1/3 of the cheese; repeat. Sprinkle the remaining cheese over top and then cover with the sliced tomatoes. For 3 layers spread 1/3 of the meat over the tortillas, dollop 1/3 of the salsa then 1/3 of the olives followed by 1/4 of the cheese; repeat twice. Sprinkle the remaining cheese over top then cover with the sliced tomatoes. Bake about 25 minutes. Let set 5 minutes before serving with taco fixin’s.

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The Fence Post Updated Oct 17, 2013 09:47AM Published Jun 10, 2013 10:07AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.