Plains Edition Recipes 12-31-11
January 5, 2012
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.
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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.