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Skillet Nachos

JK Chappell • Gering, Neb.

  • 1 Tbsp. Olive oil
  • 1 Green bell pepper, chopped (1 cup)
  • 1 small Zucchini, chopped (1 cup)
  • 1 c. Thick ‘n Chunky salsa
  • 1 c. Chili beans in sauce
  • 4 oz. Tortilla chips
  • 1-1/2 c. Monterey Jack cheese, shredded Ripe olives, sliced, if desired

In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet and wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Sliced Tomato Salad with Onions

Helen Druse • Lafayette, Colo.

  • 2 Sweet Onions, thinly sliced and separated into rings
  • 1/4 c. Olive Oil
  • 2 Tbsp. Red Wine Vinegar
  • 2 Tbsp. Minced Fresh Parsley
  • 1 t. Salt
  • 1 t. Italian Seasoning
  • 1 t. Onion, finely chopped
  • 1/2 t. Sugar
  • 1/4 t. Garlic Powder
  • 1/4 t. Pepper

Layer tomatoes and onions in a shallow serving dish.

In a tight fitting lid, combine the remaining ingredients and shake well.

Drizzle over salad, cover and refrigerate at least 2 hours before serving.

 


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Broccoli-Cauliflower Salad

Joyce Ramey • Greeley, Colo.

  • 2 c. Broccoli, chopped
  • 2 c. Cauliflower, chopped
  • 1/2 c. Red Bell Pepper, chopped
  • 1/2 c. Green Bell Pepper, chopped
  • 1 c. Celery, chopped
  • 1 c. Tomatoes, chopped and seeded
  • 1/2 c. Swiss Cheese, cubed
  • 1/2 c. Cheddar Cheese, cubed
  • 8 Green Onions, chopped
  • 1 c. Mayonnaise
  • 1 c. Sour Cream
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Powdered Sugar

Combine broccoli, cauliflower, pepper, celery, tomatoes, cheese and onions.

Blend together mayonnaise, sour cream, lemon juice and powdered sugar.

Pour over vegetables and toss until well coated.

Chill.

Yields: 15 to 20 servings.

 


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or e-mail editorial@thefencepost.com

Sriracha Veggie-Cheese Balls and Sauce

JK Chappell • Gering, Neb.

  • 2 c. Frozen Chopped Broccoli, thawed, squeezed to drain
  • 2 c. Colby-Monterey Jack Cheese Blend, shredded
  • 1 c. Biscuit Mix
  • 1 Egg
  • 1 Tbsp. Red Bell Pepper, finely chopped
  • 1 t. Garlic Salt
  • 1 to 2 t. Sriracha Sauce

Dipping Sauce

  • 1/2 c. Sour Cream
  • 2 t. Sriracha Sauce
  • 2 Tbsp. Green Onions, sliced
  • 2 Tbsp. Red Bell Pepper, finely chopped

Heat oven to 350 degrees.

Spray or grease bottom and sides of 15-by-10-by-1-inch pan.

In a large bowl, stir together veggie-cheese ball ingredients.

Slightly wet hands with water for easier rolling.

Shape mixture into 1-inch balls.

Place in pan.

Bake 20 to 25 minutes or until golden brown.

Meanwhile, in a small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan.

Serve warm with sauce for dipping.

Chile Relleno Casserole

Tamra Palmer • Elizabeth, Colo.

  • 1 lb. Whole green chilies
  • 1 lb. Monterey Jack cheese, cut in 1/4-inch strips
  • 1/2 lb. Cheddar cheese, grated
  • 5 large Eggs
  • 1/4 c. Flour
  • 1 1/4 c. Milk
  • 1/2 t. Salt

Preheat oven to 350 degrees. Rinse seeds from chilies with cold water, dry with paper towel. Open chilies, place Monterey jack cheese inside and close. Beat eggs, gradually add flour until smooth, add milk and salt thoroughly. Arrange half of the chilies in well greased 9-by-13-inch baking dish. Sprinkle with half the cheddar cheese. Repeat layers with Cheddar cheese on top. Pour egg mixture over all. Bake uncovered 350 degrees for 45 minutes or until knife comes out clean. Let it set for 5 minutes before cutting.


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