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October 1, 2013
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Plains Edition Recipes 9-28-13

Baked beef Tomato Cabbage
Ethel Williams, Papillion, Neb.
1 lb. Ground beef
2 Tbsp. Shortening
1/4 c. Onion, chopped
1 c. Celery, chopped
2-1/2 c. Canned tomatoes
2 Tbsp. Salt
4 c. Cabbage, chopped
1 c. Soft bread crumbs
Cook beef in shortening until brown. Add onion and celery then cook for five minutes. Add tomatoes, salt and pepper then bring to a boil. Alternate layers of cabbage and beef mixture in a buttered 2 quart baking dish. Top with bread crumbs. Bake at 375 for 40-45 minutes.

Sweet Potato Pie
JoAnn Parker, Cozad, Neb.
2 Sweet potatoes, baked
1/4 lb. Oleo
1 t. Cinnamon
1-1/2 c. Milk
2 Eggs, beaten
1 c. Sugar
1 Pie shell, unbaked
Cream butter and sugar with potatoes. Add cinnamon. Combine eggs, milk then mix into potato mixture. Pour into pie shell. Bake at 425 degrees for 10 minutes then at 350 degrees for 30 minutes.


Beet-Raspberry Jelly
Kay Bedlan, Lewellen, Neb.
3 c. Beet juice
1 pkg. Pectin
2 pkgs. Kool-Aid
4 c. Sugar
Boil all ingredients together for at least 1 minute. Pour into jars while still hot. Seal.

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The Fence Post Updated Oct 17, 2013 09:49AM Published Jan 14, 2014 11:54AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.