Plains Edition Recipes 1-14-12 |

Plains Edition Recipes 1-14-12

2 lbs. Spare Ribs

1/2 Bottle Ketchup

1/8 c. Vinegar

2 Tbsp. Dry Mustard

1 Tbsp. Brown Sugar

1/4 t. Cinnamon

1/4 t. Cloves

1/4 t. Allspice

Red Pepper, to taste

Bay leaf, to taste

Onion, to taste

Brown ribs and place in shallow pan. Mix other ingredients into sauce and pour over ribs. Bake 1 hour in 350 degree oven.

From the kitchen of: Janis Lingenfelter, Plainview, Neb.

1 pkg. Lime or Lemon Jello

1 can Tomato Soup

1 Onion, diced small

1 Green Pepper, diced small

1 Celery Stick

1 carton of Big Cottage Cheese, drained

Mix all ingredients together. Put in ice box or refrigerator until it sets up. Sprinkle lightly with shredded cheese before serving.

From the kitchen of: Marie Bortner, Hershey, Neb.

1 qt. Mashed Potatoes, mashed with milk and butter

4 oz. Cream Cheese

1/2 c. Sour Cream

3/4 t. White Pepper

2-1/2 c. Ham, finely diced

1 c. Green Onion, chopped

2 c. Swiss/Cheddar Cheese Blend, shredded

6 slices Bacon, crumbled

12 oz. Broccoli, cooked and finely chopped

1/2 can French Fried Onions

Grease a 13-by-9-inch pan. Heat oven to 375 degrees. Combine mashed potatoes, cream cheese, sour cream, and pepper. Stir in 1-3/4 cup finely diced ham, 2/3 cup green onions, half of broccoli and half of bacon. Spread in pan. Sprinkle with remaining ingredients except green onion and French fried onions. Cover and bake 45 minutes. Uncover and top with remaining green onions and French fried onions and bake 5 to 10 minutes more. Serve hot.

From the kitchen of: Lana Gosch, Amherst, Neb.

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