Plains Ediion Recipes 4-28-12
From the Kitchen of: JK Chappell, Gering, Neb.
4 (6 oz) Tilapia Fillets
1 Tbsp. Olive Oil
1/2 t. Salt
1/2 t. Dill Weed
1/4 t. Pepper
1 Tbsp. Parmesan Cheese, grated
1 Lemon, sliced
1 Mango, peeled and thinly sliced
Brush fillets with oil. Sprinkle with salt, dill and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tilapia, covered, over medium-high heat for 5 minutes. Turn tilapia. Top with cheese, lemon and mango. Grill 4 to 6 minutes longer or until fish flakes easily with a fork. Yield: 4 servings
From the Kitchen of: Fran Freichs, Gering, Neb.
1 (7-10 oz) pkg. Macaroni, cooked
1 can Peas, drained
1 can Diced Carrots, drained
1 Onion, diced
1 c. Celery, diced
1 can Spam, diced
1/2 pint Whipping Cream
1 pint Miracle Whip
1 c. Sugar
1 Tbsp. Mustard
Mix together macaroni, peas and carrots. Mix together onion, celery and spam. Beat whipping cream, miracle whip, sugar and mustard with a mixer. Add all three mixtures together.
From the Kitchen of: Sharon Raasch, Imperial, Neb.
1/2 c. butter, softened
2 c. Sugar, sifted 10 times
2 Graham Cracker Pie Crusts
1 (20 oz) can Crushed Pineapple, well drained
1 (10 oz) container Cool Whip, thawed
1 pkg. Mini Chocolate Chips
1/2 c. Nuts, chopped, optional
Maraschino Cherries for garnish
In a small mixing bowl, beat the butter. Add the sugar and continue to beat until fluffy. Beat in eggs. Spread mixture over crumb crusts. Slice bananas and arrange over mixture in crust. Spoon pineapple over bananas.