Plains Edition Recipes 1-28-12
1 can French Cut Green Beans
1 can Whole Kernel Corn
1/2 c. Onion, chopped
1 can Water Chestnuts, sliced and drained
1 c. Mild Cheddar Cheese, grated
1 can Cream of Celery Soup
1 c. Sour Cream
10 or 12 Ritz Crackers, crushed
1 stick Margarine, melted
Layer in 9-by-12-inch pan: green beans, corn, onion, water chestnuts and grated cheese. Mix together soup and sour cream. Spread over cheese dish. Mix Ritz crackers with melted margarine. Sprinkle cracker mixture over cheese dish. Bake in 400 degree oven for 40 minutes.
From the kitchen of: Chris Bryant, Johnson City, Tenn.
2 c. Multi-Grain Penne Pasta, uncooked
1 lb. Boneless, Skinless, Chicken Breasts
1-1/4 c. Thick ‘n Chunky Salsa
1 c. Frozen Corn, thawed
1 Green Pepper, cut into strips
1 c. Mexican Style Cheese Finely Shredded Four Cheese
Cook pasta as directed on package, omitting salt. Meanwhile, cut chicken into bite-sized pieces. Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken. Cook and stir 2 minutes. Stir in salsa, corn, and peppers. Bring to a boil. Simmer on medium-high heat 10 minutes or until chicken is done, stirring occasionally. Drain pasta. Add to chicken mixture. Mix lightly. Top with cheese. Remove from heat. Cover. Let stand 1 minute or until cheese is melted. Serves 4.
From the kitchen of: JK Chappell, Gering, Neb.
1/3 c. vinegar
1 jar Barbecue Sauce
2 t. Lemon Juice
2 cloves Garlic
1 c. Brown Sugar
Boil ribs in large pot and cover with water and vinegar. Boil around 30 to 45 minutes. Remove and dry each rib. Then sprinkle and rub salt, pepper, and paprika. Cook 1 jar barbecue sauce, lemon juice, garlic, brown sugar, margarine and salt. Pour over ribs. Grill or use oven. Use extra barbecue sauce to use while eating ribs.
From the kitchen of: Marie Bortner, Hershey, Neb.
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