Bacon-wrapped stuffed jalapenos

By JK Chappell Gering, Neb.

24 medium jalapeno peppers

1 lb. uncooked chorizo sausage or bulk spicy pork sausage

2 c. (8 oz.) shredded cheddar cheese

12 bacon strips, cut in half

Make a lengthwise cut in each jalapeno, about 1/8 inch deep, remove seeds. Combine the sausage and cheese, stuff into jalapenos. Wrap each with a piece of bacon, secure with a toothpick. Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan, grill covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into the filling reads 160˚. Grill, covered over direct heat 1-2 minutes longer or until bacon is crisp. Yields: 2 dozen.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Rhubarb dump cake

By Marian Bauman Atkinson, Neb.

5 c. cut-up rhubarb

1 c. sugar

1 sm. box red Jello

1 box white or yellow cake mix

1-1/4 c. cold water

1/2 c. melted oleo

In 9x13” pan put cut up rhubarb, sprinkle with sugar and Jello. Then sprinkle the dry cake mix over this. Pour in 1-1/4 cups cold water. Then on top drizzle melted oleo. Bake at 350˚ for 1 hour. (If using frozen rhubarb, lessen the amount of water.)

Creamed chicken

By Lori Hart Morrill, Neb.

4 boneless chicken breasts

1 can cream of mushroom soup

1/2 pint whipping cream

1/2 pint of Half & Half

4 Tbsp. parmesan cheese

Olive oil

Mashed potatoes

Brown chicken in olive oil. Place in a greased dish. In a bowl, whisk together soup, whipping cream and Half & Half. Pour over chicken. Sprinkle with parmesan cheese. Bake at 350˚ for 30 minutes. Serve over mashed potatoes.