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June 3, 2013
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Plains Edition 06-01-13


Sriracha Veggie-Cheese Balls and Sauce

JK Chappell • Gering, Neb.

2 c. Frozen Chopped Broccoli, thawed, squeezed to drain

2 c. Colby-Monterey Jack Cheese Blend, shredded

1 c. Biscuit Mix

1 Egg

1 Tbsp. Red Bell Pepper, finely chopped

1 t. Garlic Salt

1 to 2 t. Sriracha Sauce

Dipping Sauce

1/2 c. Sour Cream

2 t. Sriracha Sauce

2 Tbsp. Green Onions, sliced

2 Tbsp. Red Bell Pepper, finely chopped

Heat oven to 350 degrees.

Spray or grease bottom and sides of 15-by-10-by-1-inch pan.

In a large bowl, stir together veggie-cheese ball ingredients.

Slightly wet hands with water for easier rolling.

Shape mixture into 1-inch balls.

Place in pan.

Bake 20 to 25 minutes or until golden brown.

Meanwhile, in a small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan.

Serve warm with sauce for dipping.

Sweet Corn Pudding

Kay Bedlan, Lewellen, Neb.

4 c. Frozen Corn Kernels, thawed

4 Eggs

1 c. Whipping Cream

1/2 c. Whole Milk

3 Tbsp. Sugar

1/4 c. Oleo

2 Tbsp. Flour

2 t. Baking Powder

1 t. Salt

Cheddar Cheese, shredded

Blend all ingredients in blender until almost smooth.

Pour batter into prepared dish.

Reserve about a cup of the corn and stir into the blended mixture.

Sprinkle shredded cheese over top of mixture.

*Can also add chopped green onions or green chilies.

Old Fashioned Ice Cream Sandwiches

Sharon Raasch, Imperial, Neb.

2 c. All-purpose Flour

3/4 c. (1-1/2 sticks) Butter, softened

1/2 t. Salt

1 Egg

3/4 c. Sugar

1 t. Vanilla Extract

1/3 c. Unsweetened Cocoa

1 pint Vanilla Ice Cream

In a large bowl, combine all ingredients except ice cream, blending well.

Divide dough in half and shape into two (3-inch) diameter rolls.

Wrap in waxed paper and chill 2 hours or overnight.

Preheat oven to 350 degrees F.

Unwrap roll and cut into 1/8-inch thick slices.

Bake on ungreased cookie sheets 8 to 10 minutes or until set.

Cool slightly, loosen from pans (with a spatula), then allow to cool completely.

Top 1 cookie at a time with a scoop of vanilla ice cream and top with a second cookie, pressing firmly to evenly spread ice cream.

Repeat until all cookies are used.

Freeze until set, then wrap each sandwich separately in plastic wrap.




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The Fence Post Updated Oct 17, 2013 09:48AM Published Jul 1, 2013 10:53AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.