Favorite Plains Recipes for 6-6-09

Beer batter

By Kay Bedlan of Lewellen, Neb.

2 egg yolks

2 egg whites

3/4 c. beer

1 Tbsp. oil

1 c. flour

1/2 tsp. salt

Beat egg yolks, beer, oil, flour and salt together until smooth. Let stand 3-6 hours. When ready to use, beat the 2 egg whites in a separate bowl until stiff but not dry. Gently fold beaten egg whites into batter. Dip food into mixture until coated and deep fry until golden brown.

Old South Hoppin' John

By Lisa Kalmbach of Papillion, Neb.

2 tsp. olive oil

1 c. onion, chopped

1 c. ham, chopped

2 cloves garlic, minced

2 cans (14 oz.) vegetable broth

2 cans (15 oz.) blackeyed peas

1 can diced tomatoes

1-1/2 cups long grain rice

1 tsp. Worcestershire sauce

1/4 tsp. dried basil

1/4 tsp. black pepper

1/2 c. water

In a 12 inch skillet heat oil and add onion. Cook for 2 minutes. Stir in ham and garlic. Add broth and water, raise heat to high. Stir in Worchestershire sauce, basil and black pepper. Cover the skillet and bring the stock to a boil. Add the rice, stir and reduce heat. Cover and simmer 20 minutes. While rice cooks, drain and rinse blackeyed peas then set aside. When rice is tender uncover skillet. Add blackeyed peas and tomatoes and juice. Cook, stirring until thoroughly mixed with rice. Serve at once or let stand covered. Serves 6.

Strawberry-rhubarb pie

By Shari Dubry of Wood Lake, Neb.

2 pie crusts

3 Tbsp. flour

1 c. sugar or Splenda

1 egg, beaten

1 c. strawberries

3 c. rhubarb

Stir flour and sugar together, add beaten egg and mix thoroughly, add fruit. Line 9” pie pan with crust and pour in filling. Cover with top crust, brush with milk and sprinkle with a little sugar. Bake at 425° for 10 minutes, then reduce to 350° and bake 35 minutes longer.