| TheFencePost.com

Spice Rub for Meat

Marlene Maurer · Lakewood, Colo.

  • 1/2 Tbsp. dark brown sugar
  • 2 Tbsp. paprika
  • 1 Tbsp black pepper
  • 1 Tbsp chili pwder
  • 1 Tbsp. salt
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder

Mix together all ingredients. Rub onto beef, chicken or pork.

Allow to rest for five minutes before grilling or wrap meat and refrigerate overnight.

Yields about one cup. Covers two-three pounds of meat.

Rub can be prepared in advance and stored in an airtight container.

Beef and Ham Meatloaf

Ethel Williams Papillion , Neb.

  • 1-1/2 lb. ground beef
  • 2 lbs. ground ham
  • 1 c. cracker crumbs
  • 2 eggs
  • 1 c. milk


  • 1/2 c. vinegar
  • 1/4 c. water
  • 1 t. dry mustard
  • 1-1/2 c. brown sugar

Heat oven to 350 degrees.

Combine all ingredients except ground beef.

Mix well.

Add ground beef, mix thoroughly.

Press into 8×4 inch pan.

Bake one hour.

Let stand 5 minutes before slicing.

Makes 8 servings.

Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail editorial@thefencepost.com

Sausage Queso

Tamra Palmer • Elizabeth, Colo.

  • 1 (32 oz) block Velveeta
  • 1 (4 oz) can Diced Jalapenos
  • 1 (24 oz) jar Picante Sauce
  • 1 lb. pkg. Jimmy Dean Sage Sausage

Cut Velveeta into small cubes.

Place in slow cooker.

Add jalapenos and picante sauce.

In a 10-inch skillet, cook sausage until browned.

Add to slow cooker; do not drain off grease.

Stir all ingredients together.

Turn on high heat and cook for 1 hour.

Stir occasionally until all cheese is melted.

Bacon and Cheese Quiche

Tamra Palmer • Elizabeth, Colo.

  • 4 eggs
  • 3/4 c. Cream
  • 3/4 c. Milk
  • 1/2 c. Cheddar cheese, grated
  • 3/4 c. Bacon, chopped
  • 1/2 Onion, finely chopped
  • 1 t. Fresh parsley, chopped
  • 1 large Pie shell

Preheat oven to 320 degrees. Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley; Mix gently. Pour into the pie shell. Bake at 320 degrees for 35-40 minutes, or until the shell is cooked. Let rest for 5 minutes before cutting.

Bacon Cheddar Potato Soup

Marlene Maurer – Lakewood, Colo.

  • 2 2/3 c. water
  • 1/4 c. butter or margarine
  • 1 tsp. salt
  • 2/3 c. milk
  • 2 c. mashed potatoes (dry)
  • 1/2 pound bacon, cut into small pieces
  • 1/2 pound medium yellow onion, finely chopped
  • 1/4 tsp. black pepper
  • 1 carton chicken broth
  • 1/2 c. shredded cheddar cheese

In saucepan, heat water, butter and salt to boil.

Remove from heat, stir in milk and potatoes until moistened.

Let stand 20 seconds or until liquid is absorbed.

Whip with fork and set aside.

In stockpot, cook bacon until crisp.

Transfer bacon to paper towels, leaving drippings in stockpot.

Add onion and pepper.

Cook until onions are translucent and lightly browned.

Add potatoes and broth.

Whisk until ingredients are well-combined.

Cook until heated through.

Serve, topping with bacon, cheese and green onion.

Ham and Cheese Soup

Chris Bryant – Johnson City, Tenn.

  • 4 medium potatoes, peeled and diced.
  • 1 c. celery, sliced1 c. carrots, peeled and sliced.
  • 3 c. water
  • 4 Tbsp. butter, softened
  • 1/2 c. flour
  • 2 c. cooked ham, diced
  • 1 quart milk
  • 1 pound mild cheddar cheese, grated

Cook potatoes, celery, carrots and water into large, 5 to 6 quart saucepan.

Bring to a boil and simmer, covered, for 20 minutes.

Whisk butter and flour into paste.

Add ham and milk to boiled vegetables.

Stir constantly until smooth over medium heat, then bring to a boil.

Remove soup from heat and stir in cheese.