Plains Edition Recipes 4-14-12
From the Kitchen of: Doris Rempe, Lawrence, Neb.
1 (10 oz) pkg. Egg Noodles
1-1/2 to 2 lbs. Ground Beef
1 Onion, chopped
2 cans Undiluted Cream of Mushroom Soup
1 pint Sour Cream
Cook noodles. Brown ground beef and onions. Stir soups into sour cream. Mix all together and heat on stove or in microwave.
From the Kitchen of: Ethel Williams, Papillion, Neb.
6 oz. Dried Fettuccine
1 to 1-1/4 c. Alfredo Sauce
2 (14-1/2 oz) cans Cut Green Beans, drained
6 oz. Chicken, cooked and diced
2 Tbsp. Parmesan Cheese, grated
Cook pasta and drain. Return to saucepan. Meanwhile, heat sauce, green beans and chicken, stirring occasionally. Toss with hot pasta. Sprinkle with cheese and garnish with basil.
From the Kitchen of: Sharon Raasch, Imperial, Neb.
2 Tbsp. Olive Oil
1 (12-oz) pkg. Fresh Broccoli Florets
1 Red Bell Pepper, diced
1 Garlic Clove, minced
2 (9 oz) pkgs. Refrigerated Fettuccine
2 (6 oz) pkgs. Grilled Chicken Breast Strips
4 Sundried Tomato Halves in Oil, drained and chopped
2 t. Fresh Rosemary, minced
1 (8 oz) bottle Ranch Dressing
1/4 c. Parmesan Cheese, grated
In a large skillet, heat oil over medium-high heat. Add broccoli, bell pepper and garlic. Saute 7 minutes or until crisp-tender. Meanwhile, prepare pasta according to package directions. Drain and keep warm. Stir in chicken, tomatoes and rosemary into vegetable mixture. Cook until heated through, stirring occasionally. Toss together pasta, chicken mixture, dressing and cheese. Serve immediately.
* If you don’t have fresh rosemary, you can substitute 1/2 teaspoon dried