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June 24, 2013
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Plains Edition Recipes 06-22-13

Cold Vegetable Dish

Kay Bedlan, Lewellen, Neb.

1 basket Cherry Tomatoes

1 bunch Broccoli, cut up

1 head Cauliflower, cut up

10 small Carrots, cut up

6 Green Onions, cut up

3 stalks Celery, cut up

1 Green Pepper, cut up

1 (8 oz) bottle Italian Dressing

Mix all ingredients together.

Pour Italian dressing over all.

Keep refrigerated.

*Can use Ranch dressing.

Creamy Peanut Butter Dip

Sandy Walker, Papillion, Neb.

4 oz. Cream Cheese

1/2 c. Creamy Peanut Butter

3 Tbsp. Milk

2 t. Honey

Beat cream cheese with mixer.

Add remaining ingredients.

Chill 30 minutes before serving.

Serve with fruit, such as pears and apples, or celery sticks and animal crackers.

Fresh Tomato Dip

Sharon Raasch, Imperial, Neb.

1-1/2 (12 oz) pkg. Cream Cheese, softened at room temperature

1/4 c. Mayonnaise

1 ripe Tomato, cut into quarters

2 Tbsp. Onion, chopped

2 Garlic Cloves

1 Celery Stalk, cut into chunks

2 Tbsp. Fresh Lemon or Lime Juice

1 t. Sugar

1/2 t. Salt

3 to 4 drops Hot Pepper Sauce or to taste

Combine all ingredients in a blender or food processor blend until smooth.

Remove dip to a serving bowl.

Cover and chill.

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The Fence Post Updated Oct 17, 2013 09:48AM Published Jul 30, 2013 11:21AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.