Plains Edition Recipes for 4-3-10
From the kitchen of: Lori Hart, Morrill, Neb.
6 lg. russet potatoes
1/2 c. butter or margarine
2 lg. onions, chopped
1/2 c. flour
4 c. cold milk
1 lb. Velveeta cheese, cubed
salt & pepper
Peel potatoes, in large saucepan bring to a boil and cook until tender. Cool and cut into bite-sized chunks. Preheat oven to 350˚. Melt butter in large saucepan over med. heat. Add onions and cook until translucent. Sprinkle flour over onions until butter is absorbed – do not brown. Add milk, stirring briskly with a whisk. Add cheese and cook stirring until cheese is melted and sauce thickens. Add potatoes and stir well. Stir into a 9×13″ pan or casserole dish. Bake 30 minutes. Serves 8-10.
From the kitchen of: Lori Hart, Morrill, Neb.
6 lg. russet potatoes
1/2 c. butter or margarine
2 lg. onions, chopped
1/2 c. flour
4 c. cold milk
1 lb. Velveeta cheese, cubed
salt & pepper
Peel potatoes, in large saucepan bring to a boil and cook until tender. Cool and cut into bite-sized chunks. Preheat oven to 350˚. Melt butter in large saucepan over med. heat. Add onions and cook until translucent. Sprinkle flour over onions until butter is absorbed – do not brown. Add milk, stirring briskly with a whisk. Add cheese and cook stirring until cheese is melted and sauce thickens. Add potatoes and stir well. Stir into a 9×13″ pan or casserole dish. Bake 30 minutes. Serves 8-10.
From the kitchen of: Lori Hart, Morrill, Neb.
6 lg. russet potatoes
1/2 c. butter or margarine
2 lg. onions, chopped
1/2 c. flour
4 c. cold milk
1 lb. Velveeta cheese, cubed
salt & pepper
Peel potatoes, in large saucepan bring to a boil and cook until tender. Cool and cut into bite-sized chunks. Preheat oven to 350˚. Melt butter in large saucepan over med. heat. Add onions and cook until translucent. Sprinkle flour over onions until butter is absorbed – do not brown. Add milk, stirring briskly with a whisk. Add cheese and cook stirring until cheese is melted and sauce thickens. Add potatoes and stir well. Stir into a 9×13″ pan or casserole dish. Bake 30 minutes. Serves 8-10.
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