Plains Edition Recipes 12-31-11 |

Plains Edition Recipes 12-31-11

2 cans Whole Corn, drained

1 Onion, chopped

1 c. Mayonnaise

1 c. Cheddar Cheese, grated

1-1/2 c. Chili Corn Chips, crushed

Combine corn and onion and let set overnight. Add mayonnaise and cheddar cheese. Before serving, add corn chips.

From the kitchen of: Doris Rempe, Lawrence, Neb.

1/3 c. Fat Free Sour Cream

2 Tbsp. Fat Free Cream Cheese

1 Tbsp. Lemon Juice

1/4 t. Salt

1/4 t. Pepper

1/8 t. Cayenne

1 c. Chicken Breast, cooked and finely chopped

2 Tbsp. Minced Onion

1 Tbsp. Fresh dill, chopped

Combine sour cream, cream cheese, lemon juice, salt, pepper, cayenne in a bowl until well blended. Add the chicken, onion and dill. Stir until blended. Serve at once or cover and refrigerate.

From the kitchen of: Lisa Kalmbach, Papillion, Neb.

1 qt. Boiling Water

6 Raspberry Flavored Tea Bags

2 Tea Bags

2/3 c. No Calorie Sweetener, Granular

1 qt. Soda Water, chilled

2 c. Fresh or Frozen Raspberries

Pour boiling water over tea bags. Cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Stir in no calorie sweetener, granular. Cover and chill 2 hours. Stir in lemon juice, soda water and raspberries. Serve over ice , if desired.

From the kitchen of: Sharon Raasch, Imperial, Neb.

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