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September 23, 2013
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Plains Edition Recipes 09-21-13

Green Tomato Pie
Lametta Hampton, Lexington, Neb.
2 Green tomatoes, sliced
2 large Apples, sliced
1/2 c. Raisins
1/2 c. Sugar
2 Soda crackers, rolled
1 Tbsp. Vinegar
Pinch of salt
1 (9-inch) Pie crust, unbaked
Combine all ingredients and put in pie crust. Bake at 350 degrees for 45 minutes.

Bacon, Cheese and Tomato Crescents
Ethel Williams, Papillion, Neb.
1 (8 oz) can Refrigerator crescents
4 oz. Cream cheese, softened
1/4 c. Tomatoes, finely chopped
1/4 c. Red peppers, finely chopped
4 slices bacon, crispy cooked, drained, chopped
Preheat oven to 375 degrees.
Separate dough into eight triangles. Spread cream cheese over each and top evenly with remaining ingredients. Roll up, place point side down on baking sheet. Bake 12-15 minutes or until golden brown.

Tangy Cole Slaw
Amy Bashtovoi, Sidney, Neb.
16 oz. Cole slaw mix
2 Tbsp. Sweet relish
1 Tbsp. Apple cider vinegar
1 Tbsp. Honey
1/2 t. Hot sauce
2 Garlic cloves
2 Tbsps. Extra virgin olive oil
1/2 t. Salt
Combine relish, apple cider vinegar, honey, hot sauce, and salt. Whisk in extra virgin olive oil and add smashed garlic cloves. Toss with Cole slaw mix and refrigerate for one hour, remove garlic and serve.

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The Fence Post Updated Oct 17, 2013 09:49AM Published Jan 6, 2014 03:03PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.