Plains Edition Recipes 3-10-12 |

Plains Edition Recipes 3-10-12

1 can Cream of Celery Soup

1 Onion, diced

8 small Potatoes, halved

1 stalk Celery, cut into small pieces

4 Carrots, sliced into small pieces

4 lb. Chuck Roast

Mix all ingredients except beef in bowl. Add to crock pot. Add beef. Cook on low for 8 hours or high for 4 hours.

From the kitchen of: Sandy Walker, Papillion, Neb.

6 Idaho Potatoes

1/2 c. Vegetable Oil


Garlic Salt

Parmesan Cheese

Scrub and quarter potatoes. Pour oil in a 9-by-13-inch baking dish. Place quartered potatoes in dish. Turn to coat all sides with oil. Sprinkle generously with paprika, garlic salt and parmesan cheese. Bake at 375 degrees for 1 hour and 15 minutes. Turn and check potatoes halfway through cooking.

From the kitchen of: Chris Bryant, Johnson City, Tenn.

1 c. Sugar

1 Tbsp. Oleo, softened

2 Eggs

1 t. Vanilla

3/4 c. Flour

2 t. Baking Powder

1/2 c. Evaporated Milk

1/2 c. Walnuts

3 c. Apples, peeled and cut into small chunks


2 Tbsp. Brown Sugar

2 Tbsp. Oleo, softened

1/3 c. Flour

Mix ingredients well and spread in a greased 9-inch square pan. Mix topping and spread on cake. Bake at 400 degrees for 35 to 40 minutes until top is golden brown. Serve with ice cream or whipped topping.

From the kitchen of: Janet Kiecera, Pleasanton, Neb.