Holiday Recipe Guide 2013 by Telegraph Webmaster

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest

Kaelob Marx, a 14-year-old aspiring chef from Hay Springs, took top honors in the 2013 Home for the Holidays recipe contest sponsored by The North Platte Telegraph. His recipe, Grandma Leta’s Cinnamon Rolls, won the teen category, as well as capturing the overall prize.

Teen wins contest with grandma’s roll recipe Kaelob Marx has been competing in the recipe contest for five years, but this is the first time he’s won it all. Marx started in the youth recipes five years ago, and two years ago graduated to the teen category. While he has won his category several times, this is the first time he’s won the overall prize. The cinnamon rolls were an instant judge favorite during the tasting, and they were popular with everyone in attendance at the Holiday Inn Express. He’ll receive a Green Mountain Grill compliments of A.J. Heating and Cooling.

“I don’t know [what I’ll do with it]. Cook I guess,” he said with a smile. Both of his grandmothers helped teach him to cook, which he said is a bit of hobby now. He used his Grandma Leta’s recipe for this year’s contest, and said he’ll use a recipe from his Grandma Ormesher next year. Ormesher entered the contest with him the first four times, but passed away in 2013. “I’m doing one of [Grandma Ormesher’s] recipes [next year],” he said. “I’m just not sure which one.”

Grandma Leta’s Cinnamon Rolls Dough:

1/2 cup brown sugar

1 1/2 cups warm water

1 TB light corn syrup

1 1/2 TB yeast

In a saucepan, heat until melted and remove from heat. Add 2 scoops of vanilla ice cream and stir until it is melted. Pour over bottom of a greased 9x13-inch pan. Sprinkle with chopped nuts.

1 tsp salt 1/2 cup sugar Using electric mixer, mix until yeast is dissolved. 1 cup flour 2 eggs Mix with yeast. Add 1 stick butter. Continue to add flour until all of the dough sticks to beaters and comes away from sides of bowl. You should have roughly 4 1/2 to 5 cups of flour total. Let it raise until it has almost doubled in size. Topping: 1/4 cup butter

Dump all of the dough onto your rolling board. Roll into a large oblong shape. Brush with melted butter over it. Sprinkle brown sugar, cinnamon and raisins over the dough. Roll it into a log. Cut into 15 rolls and place in pan. Cover with a towel and let raise. Bake at 350 degrees for 20 minutes. After they are done, cover a large plate with aluminum foil. Flip rolls over onto plate. Scrape all topping out of pan and spread over rolls.

KAELOB MARX, 14 — Hay Springs

OVERALL WINNER & FIRST PLACE TEEN

Taste of Home and Telegraph recipe contest cookbooks are on sale at the Telegraph office, 621 N. Chestnut.

1/4 cup cake flour 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1/4 cup oil 4 boneless, skinless chicken breast halves 1 cup sliced fresh mushrooms 1/2 cup Marsala wine Angel hair pasta Combine the flour, salt, pepper and oregano. Heat oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side (until lightly brown.) After you turn the breasts to Jenny Daup the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan and simmer for about 10 minutes. Until the chicken is cooked through. Serve over angel hair pasta JENNY DAUP — Gothenburg THIRD PLACE — MAIN COURSE

Beef Stroganoff 1 lb beef sirloin, cut in strips 1 TB flour 1/2 tsp salt 2 TB butter 1 3-oz can sliced, drained mushrooms 1/2 cup chopped onions 1 clove garlic, minced 2 TB butter 3 TB flour 1 TB tomato paste 1 10 1/2-oz can condensed beef broth 1 cup sour cream 2 TB dry white wine Hot buttered noodles Coat beef strips with mixture of 1 TB flour and salt. Brown beef quickly in 2 TB of butter. Add mushrooms, onion, garlic and cook until onion is tender/ crisp. Remove meat and mushrooms from pan, Add 2 TB butter to pan drippings, blend in flour. Add tomato paste and beef broth. Birdie Cook over medium Lee heat until thickened and bubbly. Return meat and mushrooms to skillet. Stir in sour cream and dry white wine. Cook until heated but don’t boil. Serve over cooked noodles BIRDIE LEE — North Platte SECOND PLACE — MAIN COURSE

Time & Time 532-6007

Stromboli Dough: 1/4 tsp salt 1 cup warm water 1 egg 1/4 tsp yeast 3-4 cups flour 1 TB oil Dissolve yeast in warm water and add remaining ingredients. (I have a Kitchen Aid mixer so I can mix my dough completely in it. If you don’t have one, you may have to add your flour gradually.) Let dough rest a few minutes and then roll onto a greased 11x15-inch cookie sheet. Butter: 2 TB melted butter 2 egg yolks (save whites for egg wash) 1/2 tsp salt

1 tsp pepper 1 TB Parmesan cheese 1 TB parsley 2-3 cloves crushed garlic

Melt butter and then add all other ingredients and stir. Brush on middle third of the rolled-out dough. Filling: Anything your family likes ... mozzarella cheese, pepperoni, hamburger or sausage, onion, bell peppers, tomatoes, olives, jalapenos. Cook hamburger and sausage. Chop veggies. Layer them onto garlic butter, then top with mozzarella cheese. Fold over two sides without garlic butter until they meet in the middle. Pinch together. Brush top of dough with egg white. Bake for 25-30 minutes at 425 degrees. LISA McCLANAHAN — North Platte FIRST PLACE — MAIN COURSE

SUNDAY, NOVEMBER 24, 2013

Chicken Marsala

2013 Home for the Holidays Recipe Contest

Lisa McClanahan

Main course -first placeLisa McClanahan and her children have participated many times in the Home for the Holidays Recipe Contest. She said she has grown kids who also participated as teens. This year, she entered a family favorite, stromboli. “That’s my husband’s favorite,” she said. “All my kids love it, too. It’s something that everybody likes.” She said the recipe is easily adaptable because her family, or yours, can substitute other fillings to your taste. She said, for example, her husband likes to add jalapeños and olives.

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest Orange Ginger Windsor Loin 1/4 cup orange juice concentrate, thawed 1/4 cup white wine 1 tsp dry mustard 1/4 tsp ground ginger 4 fully-cooked smoked pork chops (Windsor loin) 4 slices canned pineapple Mix first four ingredients. Place smoked pork chops in baking pan. Place pineapple slice on each chop. Pour orange juice

mixture over all. Cover with foil. Bake 1 hour at 350 degrees. For a change, these may also be prepared on a grill. If cooking them in this manner, orange juice mixture is brushed on pork chops several times while grilling. Grill about 4 minutes on each side over medium heat. Pineapple slices may also be brushed with same mixture and grilled before placing them on top of pork chops.

Stuffing Casserole 2 lb ground beef 2 cans cream of chicken soup (undiluted) 1 can cream of celery soup (undiluted) 1 box Stove Top stuffing (flavoring your choice) Place ground beef in 9x13 pan in a 350-degree oven for about 20 minutes or until color changes. Stir a couple of times to crumble beef. Drain off excess fat. Stir soups together and spread evenly over ground beef. Prepare stuffing according to directions and lightly spread over top of soup. Heat through in 350-degree oven for about 40 minutes. A nice option: Instead of ground beef use cooked, chopped chicken breasts. Use chicken-flavored stuffing.

LINDA DUTERK — North Platte MAIN COURSE

ALYCE ZULKOSKI — North Platte MAIN COURSE

Chicken Fajita Soup

Breakfast Tot Casserole

1 envelope chicken fajita seasoning mix 1 pound boneless skinless chicken breast 2 14.5-oz cans chicken broth Cook in slow cooker until chicken is tender. Remove chicken and dice. Set aside. 1/4 cup butter 1/2 cup chopped onion 1/3 cup all purpose flour In large saucepan, sauté butter and onion until tender. Stir

in flour until blended. Gradually stir in broth that chicken was cooked in. Bring to boil and cook for 2 minutes. Return to slow cooker. Add: 1 14.5-oz can diced tomatoes 1 cup Velveeta cheese 1 1/2 cups half-and-half 1 can creamed corn 1 cup Monterey Jack cheese Heat through (don’t boil). Serve with crackers or tortilla chips.

LINDA ZIMMERMAN — Gothenburg MAIN COURSE

Spicy Chicken and Pasta 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup sour cream 2 cans of canned chicken chunks, or grilled chicken 1 can Rotel, original, mild or hot according on preference Pasta, your choice (My family prefers spaghetti) Parmesan cheese Cook pasta. Combine soups, sour cream, Rotel. Heat until warm. Add chicken and continue cooking until hot. Serve over pasta. Sprinkle with parmesan cheese. GEGE ROBERTS — Sutherland MAIN COURSE

6 eggs 1 cup sausage gravy (homemade, leftover, from a jar or prepared package gravy with sausage crumbles will work) 2 cups shredded cheese Green bell peppers, onions, mushrooms, etc. (Optional) Tater tots Whisk together eggs and scramble in pan. Add sausage gravy, cheese and vegetables (optional) to eggs and stir together. Put this mixture into a 1 3/4x2 quart casserole dish. Top with tater tots. Bake at time and temperature required for tater tots on package. Salt and pepper to taste. Serve with ketchup or salsa. ANGIE MOHR — North Platte MAIN COURSE

Sassy Sweet-Sauce Meatballs For meatballs: 1 1/2 lbs ground beef 1/4 tsp garlic Half of 13-oz can evaporated milk 1/4 tsp chili powder 1 cup oatmeal 1/4 tsp pepper 1 egg 1 tsp salt Mix all of the above ingredients together; shape into uniform-size balls and place side by side in large baking pan. For Sassy Sweet-Sauce: 1/4 tsp garlic powder I cup ketchup 3/4 cup dried chopped onions 3/4 cup brown sugar Mix all of above ingredients together and pour over meatballs in the pan. Bake 1 hour at 350 degrees. Serve hot with little slider buns. JACKIE THOMPSON — North Platte MAIN COURSE

Cody Cowgirl Casserole

Medium size pumpkin 1 1/2 lbs lean ground beef 1/3 cup chopped green pepper 3/4 cup chopped celery 3/4 cup chopped onion 1 tsp salt 1/4 tsp salt 1/4 tsp black pepper 1/4 cup soy sauce 2 TB brown sugar 1 can mushrooms (May substitute diced tomato; I use large can) 1 can cream of chicken soup 2 cups rice (uncooked instant rice works perfectly) For pumpkin face after cooking, you will need: Black olives, fresh steamed carrots, whole cloves, fresh parsley In large skillet combine ground beef, green bell pepper, celery and onion. Cook over medium heat until ground beef is browned. While this is cooking, begin to work on pumpkin. Carefully cut a lid on top of pumpkin and remove it. Next remove pumpkin seeds and guts (using a spoon makes this process easier). Be sure to watch meat cooking on stove. When meat is done add next 7 ingredients to mixture and mix well. Place pumpkin on foil-lined cookie sheet and scoop ground beef mixture into pumpkin. Place lid on pumpkin and put it into oven at 350 degrees for 1 1/2 hours. It isn’t necessary to check on pumpkin during time it is baking although you may do so. Decorate the pumpkin before serving using items listed for garnish (i.e. olives for eyes, carrot for nose and whole cloves for mouth. Parsley leaves can be used for hair on its top. To serve, scoop out some pumpkin and top with meat mixture. Serves 6.

Vegetable oil or non-stick cooking spray 1 lb bulk sausage, browned and drained 1/2 lb bacon, cooked, drained and crumbled 12 oz frozen hash brown potatoes 1 medium green bell pepper, chopped 2 TB chopped onion 2 cups shredded cheddar or Monterey Jack cheese, divided 1 cup reduced-fat Bisquick 3 cups 2 percent milk 1/2 tsp salt 4 eggs Oil or spray a 9x13-inch glass baking dish. Combine sausage, bacon, hash browns, bell pepper, onion and 1 cup cheese in large bowl. Spread in baking pan. Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Casserole may be baked immediately in 375 degree oven, uncovered, or it may be covered and refrigerated overnight (no more than 24 hours). Then bake in 375 degree oven. Bake uncovered for 30-35 minutes. Let stand 10 minutes before serving. Serves 12.

LYNN CLODFELDER — North Platte MAIN COURSE

Pot Roast Dinner (a family favorite) 3-4 lbs boneless chuck or arm roast 5 large Russet potatoes, quartered 1 pound baby carrots 1 1 1/4-oz pkg onion soup mix 1 14-oz can whole peeled tomatoes, sliced in thirds. Reserve liquid. Preheat oven to 275 degrees. Prepare a 15x10-inch baking dish or large roaster by layering two 24inch pieces of aluminum foil crosswise in dish. Lay roast in center and arrange potatoes and carrots around roast. Spread contents of onion soup mix over top of roast. Place tomatoes on top. Add water to reserved tomato liquid to fill the can and pour over vegetables surrounding roast. Bring ends of foil together all around, creating a seal so that juices don’t escape. Place dish in oven and roast for 8 hours. Transfer roast to serving platter; surround it with vegetables and spoon pan juices over everything. Note: To decrease cooking time, preheat oven to 325 degrees and roast for 3 hours. Serves 6. CAROL ROBISON — Cozad MAIN COURSE

DOROTHY FUGATE — North Platte MAIN COURSE

Swedish Meatballs 1 lb ground beef 1 lb ground pork 2 eggs Medium onion, grated 4 slices bread, toasted 1 tsp allspice

1 tsp salt 1/2 tsp black pepper 2 TB half-and-half Mix ingredients together and form into balls. Fry in skillet until brown and cooked. Brown gravy made from drippings adds to flavor.

CHERYL HAYES — North Platte MAIN COURSE

Apricot Pork Loin 1 medium pork loin 1 bottle Italian dressing Glaze: 1 cup chicken broth 2 large jars apricot jam 4 TB soy sauce

Marinate pork loin in Italian dressing overnight. The next day bake at 5 1/2 hours at 350 degrees. Mix glaze ingredients together and bring to a boil. Pour half of glaze over sliced pork loin and bake 30 minutes longer. Use extra glaze to pour over meat before serving.

MIRANDA KOEHN — Madrid MAIN COURSE

SUNDAY, NOVEMBER 24, 2013

Meal in a Pumpkin

2013 Home for the Holidays Recipe Contest

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest Chicken Asparagus Ravioli

Big Mac Casserole

2 large chicken breasts, cut in half and sprinkled with McCormick 1-step sun-dried tomato and herb seasoning. Grill and cut in small strips. 1 8-oz pkg of dry 4 cheese mezzaluna ravioli (found in pasta section); cooked as directed 4 oz fresh or frozen asparagus spears, steamed 4 minutes in microwave and cut into small pieces 2 TB real bacon bits 3 TB chopped sundried tomatoes 3 TB fresh basil 1 tsp lemon zest 1/4 stick butter 1/2 cup cream Put butter, basil and lemon zest in large skillet. When lightly browned, add tomatoes, asparagus, chicken pieces, bacon bits and drained ravioli. Add cream. Cook only until heated. Serve hot with shredded parmesan and a basil leaf on top, along with garlic toast on the side. Serves 4. CHERYLN WAHLGREN — North Platte MAIN COURSE

Savory Beef Stew 2 lbs lean stewing beef (remove any fat) and cut meat into 1 inch cubes 1/4 cup cooking oil 1 1/2 cups chopped onion 1 lb can tomatoes cut up 3 TB quick cooking tapioca 1 10 1/2-oz can condensed beef broth 1 TB parsley flakes 1 TB dehydrated garlic Salt and pepper to taste 1 bay leaf 6 carrots peeled and cut into strips 3 or more medium potatoes peeled and quartered 1/3 cup celery Brown beef cubes on all sides in hot oil. Add onion, tomatoes, tapioca, broth, bay leaf and seasonings. Bring to boil, put into large casserole and cover. Bake at 350 degrees for 1 1/2 hours. Add carrots, potatoes and celery the last half hour and cook until tender. My mother-in-law shared this recipe with me. It is one of my husband’s favorites and it has become a family favorite, one that we have every Christmas Eve as part of our Christmas tradition. JOLEEN SCHAUER — Maxwell MAIN COURSE

1 can of bread dough (I actually used crescent rolls in its place; it took 10 crescent rolls to fill the pan) 1 jar tartar sauce 1 bottle thousand island dressing 2 lbs ground beef 1 medium-sized jar of dill pickle slices 1 bag shredded lettuce 2 8-oz packages finely shredded cheddar cheese 1 tomato, chopped Coat 9x13 inch dish with cooking spray. Next, spread bread or crescent rolls over bottom of dish and bake according to directions. Once baked, allow to cool a bit and then mix thousand island dressing and tarter sauce and spread over bread. Cook and drain ground beef. Spread cooked beef over top of the sauce. Layer pickles over the beef; cover all the beef with pickles, but do not layer pickles on top of themselves. Layer shredded lettuce over pickles. Use about half to three-quarters of the bag. Cover top of lettuce with shredded cheese. Before serving, cook in oven at 350 for 15-20 minutes, until the cheese is melted. Top with chopped tomatoes. KIMBERLY HICKS — Hershey MAIN COURSE

Creamy Chicken and Vegetable Casserole 1/4 cup (1/2 stick) butter or margarine 1/2 lb mushrooms 1 each red and green peppers cut into 1/2inch strips 1 medium onion, chopped 12 slices bacon 3 whole boneless, skinless chicken breasts split in half (about 2 lbs) 1 pkg frozen spinach, thawed and squeezed dry 1 10 3/4-oz can cream of chicken soup

1 cup sour cream 1 tsp paprika In large skillet over medium heat melt butter. Saute mushrooms, onions, peppers for 3 minutes. Stir in spinach. Cook 2 minutes longer. Remove from heat, add soup and paprika and mix well. Spoon into 2-quart shallow casserole dish. Heat oven to 350 degrees. Wrap 2 pieces of bacon around each chicken breast half. Arrange each breast half on top of vegetables. Bake 35 minutes or until chicken is golden brown.

SARAH HEROLD — Cozad MAIN COURSE

Pasta Puttanesca 1/2 cup sun-dried diced tomatoes, soaked 3-4 cooked chicken breast in red wine in refrigerator overnight 1/2 cup sliced green olives 1/2 cup grated cheddar cheese 1/2 cup black olives Anchovies (optional) 1/3 cup capers Parmesan cheese 1/3 cup or 6 large cloves garlic (a lot) Pinch red pepper flakes Heat pan; add oil. Add all except pasta and chicken. Add red pepper flakes. Add 1 box Radiator pasta pasta and cut up chicken. 1/2 cup olive oil LARRY ADKISSON — North Platte MAIN COURSE

Chicken Casserole

2 16-oz cans green lima beans, drained 1/4 cup butter or margarine 3 TB flour 1 tsp dry mustard 1/2 tsp salt 1/2 tsp pepper 1 1/3 cups milk 1 tsp Worcestershire sauce 1 1/4 cups grated cheese 2 TB dry bread crumbs Melt butter; stir in flour, mustard, salt, pepper until smooth. Gradually stir in milk and Worcestershire sauce. Cook until thickened and smooth. Add 1 cup cheese and drained lima beans. Mix well. Put into 1 1/2-quart casserole. Top with mixture of crumbs or remaining cheese. Bake 25-30 minutes in moderate 375 degree oven. Serves 6-8.

1 cup chopped onion 2 cups chopped celery 2 TB oleo 1 4-oz can sliced mushrooms, drained 1 2-oz jar chopped pimentos, drained (optional) 3 cups cooked chopped chicken 3 cups cooked rice (cooked in chicken broth) 3/4 cup chicken broth 1 10 1/2-oz can cream of mushroom soup 2 cups grated cheddar cheese Cook onion and celery in oleo until tender but not brown. Stir in mushrooms, pimentos, chicken and rice. Blend broth and soup. Stir into chicken mixture. Add salt and pepper to taste. Turn into greased 8x12 inch baking dish. Sprinkle with cheese. Bake in 350 degree oven for 30 minutes or until hot and bubbly. Serves 6-8 large servings.

ELLEN RUTH WARATH — North Platte MAIN COURSE

VENIA WHITESEL — Broken Bow MAIN COURSE

Tailgating -first placeBrittni Fleer won a fun new tailgating category with her buffalo chicken cups, a recipe she modified from another one she’d run across. Fleer has made the recipe a few times but admitted it wasn’t for a tailgate party. “We did it for some friends on a random Monday night and then did it for the family on Friday Brittni Fleer night, so kind of the pre-pre tailgating party,” she said. She called the recipe versatile. “You could do it in a regular-size muffin pan and make it larger,” she said. “The buffalo flavor is just kind of a neat one. Combined with cheese, I like anything with cheese.” Growing up in North Platte but now living in Kearney, Fleer had entered the contest as a kid and decided to enter when she saw the ad in the newspaper while visiting family.

Cruncy Buffalo Chicken Cups 2 cups corn chips 6 oz shredded sharp cheddar cheese 2 green onions 1 cup finely diced cooked chicken breast 2 TB Tabasco sauce or 1 1/2 TB of buffalo rub 2 TB sour cream 4 oz cream cheese at room temperature Preheat oven to 375 degrees. Spray cups of mini muffin pan with cooking spray. Place corn chips in plastic zip-loc bag and using a rolling pan crush them into small pieces. Add 1 cup of cheddar cheese into crushed corn chips and mix together. Spoon about 1 TB of mixture into cups of mini muffin pan. Press into cups and make slight bowl

shape. Bake 8-10 minutes or until cups are bubbly and edges are golden brown. Remove from oven and cool 3-4 minutes. Meanwhile, thinly slice green onions; set aside 1 TB of green tops for garnish. Whisk cream cheese until fluffy in microwave-safe bowl. Mix remaining green onions, chicken, Tabasco sauce (or buffalo rub), sour cream and remaining 1/2 cup cheddar cheese into whipped cream cheese. Microwave uncovered on high for 30-60 seconds or until mixture is warm and cheese is slightly melted. Spoon chicken mixture onto cups. Garnish with additional Tabasco sauce and green onion tops if desired.

BRITTNI FLEER — Kearney FIRST PLACE — TAILGATING

Chickaritos 3 cups chicken, finely chopped 1 tsp garlic salt 1 1/2 cups cheese, shredded 1 1/2 tsp chili powder 1 4-oz can green chilies, diced 1/4 tsp pepper 1/2 cup green onions, finely chopped 1/4 tsp garlic powder Jalapeno to taste 1 tsp cumin Pastry dough for double pie crust black beans and/or corn (optional) Combine chicken, chilies, onion and seasonings. Roll out pastry in large rectangle. Cut into rectangles about 3x4 inches. Put about 2 TB of filling down center of each rectangle. Wet edge of pastry and wrap dough around filling; seal edges. Place seam side down on lightly greased cookie sheet. Miranda Koehn Refrigerate until ready to bake. Bake at 400 degrees for 20 minutes or until golden brown. Serve warm with salsa, sour cream and guacamole. Makes about 18. MIRANDA KOEHN — Madrid SECOND PLACE — TAILGATING

SUNDAY, NOVEMBER 24, 2013

Lima Beans Au Gratin

2013 Home for the Holidays Recipe Contest

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest Taco Sliders 1 can green chilies, chopped

2 tsp extra virgin olive oil

4 tsp cumin

1 TB fresh lime juice

1 tsp chili powder

2 green onions, thinly sliced

3-4 tsp salt

1/3 cup fresh cilantro, chopped

3/4 tsp garlic powder

2 cups coleslaw mix

1/2 tsp pepper

Mix ingredients together and refrigerate several hours before serving.

3/4 cup crushed tortilla chips 2 lbs ground beef 1 lb mild breakfast sausage 24 slices cheddar cheese 24 slider buns, sliced and buttered Southwest Slaw:

Optional Toppings: Southwest Slaw Sliced tomatoes Guacamole

Grilled Kielbasa Kabobs 1/2 lb kielbasa sausage, cut in 12 pieces 9 whole mushrooms 1/2 large green bell pepper, cubed 1 medium zucchini, halved lengthwise and cut into 1 inch pieces 3 TB olive or canola oil 1 3/4 tsp Dijon mustard 1/2 tsp soy sauce Salt and pepper Preheat grill or broiler to high.

Thread four 12-inch skewers, alternating sausage and vegetables. Combine oil, mustard, lemon juice, soy sauce, salt and pepper and pour into jar, tighten lid and shake to blend thoroughly. Place skewers on grill rack and brush with half the sauce. Cook 6 minutes, turn and brush with remaining sauce. Cook until browned, about 4 minutes. Serves 2. If desired, add chunks of pineapple to skewers.

CAROL ROBISON — Cozad TAILGATING

Sour cream Salsa

Mix first 9 ingredients together and form small balls, flatten before grilling. About 20 minutes before serving, place meat patties on grill, turning one time approximately half way through grilling time. Continue grilling until desired doneness. Top each patty with slice of cheese and close lid of grill; continue grilling 2-3 minutes or until cheese is melted. Remove meat patties from grill and place sliced slider buns that have been brushed with butter face down on grill and toast 1-2 minutes. Place meat patties on buns and add desired toppings. Time varies with grill used but takes approximately 20 minutes to grill and assemble. LINDA LOOSTROM — Gothenburg THIRD PLACE — TAILGATING

Creamy Coconut Pie Cake Cake: 18 1/2-oz pkg white cake mix with pudding 2 eggs 1/2 cup oil 1 1/2 cups water 1 1/2 cups coconut 15-oz can cream of coconut Frosting: 1 8-oz container cool whip 1 1/2 cups coconut

Mix together cake mix, eggs, oil, water and coconut; beat for 2 minutes. Pour into greased and floured 9x13 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near center of cake tests clean. Poke holes with large fork all over the cake. Pour can of cream of coconut over top of cake. Refrigerate for several hours or overnight. Mix cool whip and coconut and frost the cake. Refrigerate and enjoy. Serves 24.

LYNN SCHUMACHER — Grant TAILGATING

Seven Layer Taco Dip 1 1-oz pkg taco seasoning 1 16-oz can refried beans 1 8-oz pkg cream cheese, softened 1 16-oz carton sour cream 1 16-oz jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch green onions, chopped 1 small head iceberg lettuce, chopped 1 6-oz can sliced black olives, drained

2 cups shredded cheddar cheese Blend taco seasoning mix and refried beans in medium bowl. Spread mixture onto large serving platter. Mix sour cream and cream cheese in medium bowl. Spread over refried beans. Top the layers with salsa. Place a layer of tomato, green pepper, green onions and lettuce over the salsa and top with cheddar cheese. Garnish with black olives. Great with tortilla chips

CHERYL HAYES — North Platte TAILGATING

Oklahoma Jelly This sounds horrible but it tastes like honey! 12 corn cobs with corn removed 4 cups water 4 cups sugar 1 pkg pectin Yellow food coloring Boil cobs with water for 20 minutes. Remove cobs and wring out any remaining liquid. Bring water back to rolling boil.

Add pectin and stir until dissolved. Bring to boil again. Add sugar and continue to stir. Add about 7-10 drops of food coloring and bring to rolling boil. Boil for 3 minutes. Test a small amount in bowl to see if it gels. Pour into canning jar and process in hot water bath for 15 minutes. NOTE: Do not try to double batch, it won’t turn out. Also, make sure to add pectin then sugar. Finally, this is a sweet jelly; cut down the sugar and jelly won’t set.

KIMBERLY HICKS — Hershey TAILGATING

1/4 tsp pepper Mix ingredients. Press mixture into 8-inch baking pan. Bake 45 minutes at 350 degrees. Pour off drippings. Spread 8 oz can of pizza sauce over meat. Bake 10 minutes longer. Sprinkle with 1 cup (4 oz) shredded mozzarella cheese. Return to oven until cheese begins to melt. Serves 8.

1 cup sugar 1 cup butter 4 eggs  2 cups creamed corn 1/2 cup Monterey jack cheese, shredded 1/2 cup cheddar cheese, shredded

1 cup flour 1 cup cornmeal 2 tsp baking powder 1 1/4 tsp salt Preheat oven to 350 degrees. Mix all ingredients and pour into a greased 9x13 inch pan. Turn oven down to 300 degrees and bake for 1 hour. Cool completely.

ELLEN RUTH WARATH — North Platte TAILGATING

JENNY DAUP — Gothenburg TAILGATING

Spinach Bacon Cheese Dip

Stuffed Jalapeños

1 lb Velveeta cheese, cut into small cubes 1 8-oz carton vegetable cream cheese 1 10-oz pkg chopped frozen spinach, thawed and drained 1 10-oz can Rotel (tomatoes with chilies)

1/2 tsp garlic powder 8 slices bacon, cooked crisp and crumbled Microwave on high, stirring every 3 minutes until cheeses are melted well. Keep warm in small crock pot. Serve with corn chips and/or fresh veggies.

2 1/2 cups flour 2 cups brown sugar 1/2 tsp salt 2/3 cup butter or shortening 1 cup milk 2 eggs 2 tsp baking powder 1/2 tsp soda 1/2 tsp cinnamon 1/2 tsp nutmeg Mix flour, sugar, salt and butter or shortening until crumbly. Remove 1/2 cup and set aside. To remaining crumbs add baking powder, soda and spices. Mix well. Add milk and eggs. Mix well. Pour into greased and floured 9 x 13 pan. Top with reserved crumbs. Bake at 375 degrees for 25-30 minutes. BIRDIE LEE — North Platte TAILGATING

1 lb sausage, hot if you prefer 22 large jalapeños 8 oz pkg cream cheese 1 cup grated Parmesan cheese Cook sausage. Mix with cheeses. Cut peppers lengthwise and remove seeds. Stuff pepper with meat and cheese mixture. Put on baking sheet and bake in 425 degree oven for 20 minutes or until peppers are golden brown. LEA HECK — North Platte TAILGATING

CHERYLN WAHLGREN — North Platte TAILGATING

Cowboy Coffee Cake

SUNDAY, NOVEMBER 24, 2013

Incredibly Moist Cornbread

Football Pizza Meatloaf 2 lbs ground beef 1 cup cracker crumbs 1 cup milk 1 cup chopped onions 1/2 cup grated Parmesan cheese 2 eggs 2 tsp seasoned salt 1 tsp oregano

2013 Home for the Holidays Recipe Contest

Chili 1 pound ground beef 2 tsp chili powder 2 cans mild green chilies 4 cans kidney beans 4 cans whole tomatoes Fill big stock pot with water up above the chili in the pot that you’re cooking. Turn it down until you eat it. VICKI FRIESELL — Hershey TAILGATING

Andrew Bottrell / The North Platte Telegraph

A team of talented taste-testers Judges for the 28th annual North Platte Telegraph recipe contest were, from left, Dillon Thompson, Dennis O'Brien, Chris Linn and Carol Bodeen. Of the 77 recipes submitted, judges tasted three finalists' recipes in each of six categories.

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest

Healthy -first place-

Walnut Shrimp Salad

This was the first time Patricia Vigil had entered the Home for the Holidays Recipe Contest and she won the healthy category, a new section of the contest. Vigil said her recipe was passed down through the family, and is on a hand-written recipe card in her cupboard. She said the recipe is a fancy meal, but still healthy. “It is is something for a special occasion,” she said. “Shrimp is very healthy for you. It’s a little expensive, but when you have it for the holidays, it’s not too bad. There are hardly any calories in it.”

In saucepan put 1 TB butter and 1 TB soy sauce over low heat, stirring frequently; add 1 cup of walnut halves. Stir until walnuts are all covered with liquid. Let cool. Add liquid to: 3 cups shrimp (cooked and deveined)

PATRICIA VIGIL — North Platte FIRST PLACE — HEALTHY Patricia Vigil

Breakfast is Ready in the Crock Pot Spray crock pot. Slice 2 apples and place slices in bottom of crock pot with 1/4 cup brown sugar, 1 tsp cinnamon and pinch of salt. Pour on 2 cups oatmeal, 2 cups milk and 2 cups water. DO NOT STIR. Cook overnight on low for 8-9 hours. Occasionally, I include raisins. LEA HECK — North Platte SECOND PLACE — HEALTHY

Lea Heck

Mexican Shrimp Cocktail 1 12-oz pkg frozen, cooked medium shrimp, thawed, tails taken off Juice of 1 lime 3/4 cup ketchup 3/4 cup orange soda 2 TB finely chopped onion 1 bunch chopped cilantro leaves (to taste)

1 medium, firm but ripe avocado, cut into chunks Mix together. Let stand in refrigerator at least 30 minutes. Place in goblets and serve with saltines. Makes 4 large servings. Dip alternative: Use small frozen salad shrimp and serve with corn chips.

CHERYLN WAHLGREN — North Platte HEALTHY

Spinich Chips Spinach Salt Cooking spray Preheat oven to 350 degrees. Spray cookie sheet with cooking

spray. Place spinach on cookie sheet, the bigger the leaves the better, and sprinkle with salt. Bake for about 5-10 minutes. Check halfway through. You want them to look crispy.

MIRANDA KOEHN — Madrid HEALTHY

1/2 cup minced green onions 1 5-oz can water chestnuts, drained and sliced 1 can mandarin oranges 1 cup diagonally sliced celery 1/2 cup bottled creamy Italian dressing with garlic Serve.

Morning Protein Bites 4 slices whole wheat bread 4 oz sliced deli ham 4 oz low-fat shredded cheddar cheese 2 oz yogurt 3 eggs 2 tsp mustard Optional: green peppers, onions or chives Brittni Preheat oven to 425 degrees. Spray cups of mini muffin pan with cooking spray. Cut bread into 1/2 inch cubes. Fleer Coarsely chop deli ham into smaller bite size pieces (food processor works great job also). Whisk together yogurt, eggs and mustard stir in bread, ham and cheese. Spoon about 1 tsp of mixture into each cup of the muffin pan. Bake 1012 minutes or until light golden brown. BRITTNI FLEER — Kearney THIRD PLACE — HEALTHY

Julie's Granola Mix together 4 TB each of light oil (vegetable, canola, peanut or a flavored oil like walnut, NOT olive oil), agave nectar and honey. Heat in microwave for 30 seconds and mix together well. Then add to dry ingredients and mix well to coat. Mix together dry ingredients: 3 cups old fashioned oats 1/4 cup unsalted, roasted sunflower seeds 1/4 cup pumpkin seeds 1/4 cup wheat germ 1/4 cup ground flax seed meal 1/2 cup chopped nuts, any you like (I like a combination of almonds and walnuts)

1/2 tsp cinnamon 1 TB sesame seeds Pinch of salt Optional for additional sweetness: 2 TB brown sugar Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes, stirring every 5 minutes. Store in airtight container in refrigerator if not consuming within one week. Serving size 1/2 cup. May add fresh or dried fruit at time of serving. (If you put dried fruit into the granola when it’s made, it will dry out and get too hard to eat). It’s great with Greek yogurt and unsweetened Almond milk.

JULIE JHONG — North Platte HEALTHY

12-inch pre-baked whole wheat pizza crust 7-oz jar spicy peanut sauce 1/4 cup peanut butter 8 oz cooked, skinless, boneless chicken breast halves, cut into strips 1 cup shredded Italian cheese blend 1 bunch green onions, chopped 1/2 cup fresh bean sprouts (optional)

1/2 cup shredded carrot 1 TB chopped roasted peanuts Preheat oven to 400 degrees In a small bowl, stir together the peanut sauce and peanut butter. Spread over the pizza crust. Arrange strips of chicken on top. Sprinkle on the green onions and cheese. Bake for 8-12 minutes, until cheese is melted and bubbly. Top with bean sprouts, carrot shreds and peanuts. Slice into wedges and serve.

Crepe Expectations — Sunday Supper 2 cups milk 1 cup flour 3 eggs 1 TB sugar 1 tsp vanilla 1/4 cup melted, unsalted butter, plus extra for greasing Your choice of fruit (strawberries, raspberries, blueberries or sautéed apples) Combine all ingredients ex-

cept fruit in mixer and blend until smooth. In medium size skillet over medium-low heat, ladle in 1/4 cup batter. Swirl skillet until you have a thin layer covering entire bottom. Cook until underneath side is golden brown, about 2 minutes. Flip. Cook until other side is golden brown, about 1 minute. Add fruit of your choice down middle of crepe. Fold over on both sides. Dust with powdered sugar.

JENNY DAUP — Gothenburg HEALTHY

DOROTHY FUGATE — North Platte HEALTHY

Healthy Granola

Sweet Shortbread Cookies (gluten free)

Combine all dry ingredients: 4 cups old fashioned oatmeal 2 cups brown rice cereal 1 cup dried cranberries 1 cup sliced almonds 1 cup toasted, unsalted sunflower seeds 1/2 cup walnuts 1 1/2 cups unsweetened coconut 1-2 TB ground cinnamon Mix well.

In large measuring cup mix together: 3/4 cup pure maple syrup 3/4 cup canola oil 1 tsp pure almond flavoring Stir and pour over dry ingredients. Mix well. Put in 9x13-inch cake pan. Bake for 1 hour in preheated oven at 250 degrees until brown on top. Can break into chunks and eat as a snack or store in an airtight vented container and use as a breakfast cereal.

DONNA COLEMAN — North Platte HEALTHY

Honey Mustard Chicken with Roasted New Potatoes 4 6-oz boneless, skinless chicken thighs 1/2 tsp salt, divided Pepper 1/4 cup Dijon mustard (decrease if you want a milder taste) 2 TB honey 1 small onion, minced 1 TB minced fresh thyme leaves or 1/2 tsp dried 1 lb small red potatoes, cut into halves Olive oil cooking spray

Preheat oven to 375 degrees Sprinkle chicken with 1/4 tsp of salt and pepper. Place in a 9X13inch baking dish. Combine mustard, honey, onion and thyme in small bowl. Spread over chicken, covering completely. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 tsp salt and pepper Bake about 50 minutes or until potatoes are tender, stirring once. Serves 4.

CAROL ROBISON — Cozad HEALTHY

A very simple and traditional favorite. Ingredients: 1/2 cup cornstarch 1/2 cup icing confectioner sugar 1 cup rice flour 3/4 cup butter Directions: Preheat oven to 300 degrees. You will need a sifter for the dry ingredients. Once you sift everything but the butter, clean

your hands. Then mix butter into flour mixture and knead the dough. Once dough is soft, put into refrigerator and let it set for about an hour or so. Remove dough from refrigerator and roll shortbread into small ball-like shapes, then press to make flat. Place on lightly greased baking pan and cook in oven 20-25 minutes. Be sure cookies cool at least 10 minutes to let them set and harden before removing them from cookie sheet.

JOLEEN SCHAUER — Maxwell HEALTHY

Hamburger Buns 2 eggs 1/2 cup cooking oil 1/3 cup sugar 10 oz warm water 2 tsp salt 3 3/4 cups all purpose flour 1 cup whole wheat flour 1 cup quick cooking oatmeal 3 tsp yeast

Place all ingredients in order given in bread machine. Set machine on dough setting. At end of dough cycle, divide dough into 18 equal portions. Work each portion into a ball on lightly floured board and flatten into a bun. Place on two greased sheet pans. Allow to rise for 3045 minutes. Bake at 375 degrees for 10-12 minutes until golden brown. Brush tops with butter and let cool on a wire rack.

GERTRUDE STEWART — North Platte HEALTHY

SUNDAY, NOVEMBER 24, 2013

Quick and Easy Thai Chicken Pizza

2013 Home for the Holidays Recipe Contest

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest

Pies -first placeThe idea for the Cara Sauer’s bumbleberry pie came from a café in Wisconsin. “Several years ago, my daughters went to Wisconsin for a funeral. They were walking around town to see what the town looked like and stopped in a little café to get a snack. They saw on the menu that there was this bumbleberry pie,” she said. The proprietor was nice enough to tell Sauer’s daughters what was in the pie and they relayed that on to their mother. It’s now a family staple. “We have a Bible class with three other couples. Every once in a while, I make that pie for dessert and everyone likes it,” she said. Sauer said she has entered the recipe contest on and off for many years, and always enters the dessert categories. Living in Ogallala, she said it’s easier to prepare a dessert the night before the tasting than it is to get up early and make a main course.

Brown Sugar and Sour Cream Pumpkin Pie Pie Dough: 1 cup plus 2 TB all purpose flour 1/4 tsp salt 1/4 tsp sugar

7 TB cold unsalted butter, cut into 1/2 inch pieces 1 1/2 TB cold lard 1 1/2 TB ice water 1 TB cold vodka

Whisk flour, salt and sugar into a bowl, by hand with pastry blender cut butter into flour until butter starts breaking into smaller pieces. Cut in the lard until biggest pieces of both fats are the size of peas. Combine liquids, sprinkle over flour mixture working in until dough holds together, there should be some visible bits of butter. Pat dough into flat disk, wrap tightly in plastic wrap and refrigerate at least 1 hour. Take dough from refrigerator and allow it to warm up about 15 minutes; roll out, place on pan and return to Joleen refrigerator while making filling. Schauer Pumpkin Pie Filling: 15-oz can pure solid pack pumpkin 1/2 cup packed light brown sugar 1 tsp cinnamon 1/2 tsp fresh ground ginger Pinch ground cloves

Pinch salt Pinch ground white pepper 1 TB brandy 2 large eggs plus 2 egg yolks 1/2 cup half-and-half 1/4 cup sour cream

Put pumpkin puree in medium bowl. Whisk in brown sugar, spices, salt, white pepper and brandy. Whisk in eggs and egg yolks. In small bowl, whisk half-and-half with sour cream until very smooth; add this mixture to pumpkin mixture and whisk well. Pour into prepared pie shell and bake at 350 degrees until custard is set, 45-50 minutes. Let cool completely. Brown Sugar Whipped Cream 1/4 cup sour cream 3/4 cup whipping cream 2 TB light brown sugar Combine whipping cream and sour cream in medium chilled bowl. Whip with mixer on high speed until it starts to thicken. Add brown sugar and continue to whip until cream holds soft peaks. Serve the pie with a couple of dollops of whipped cream and fresh grated nutmeg. JOLEEN SCHAUER — Maxwell THIRD PLACE — PIES

Bumbleberry Pie Pastry for a two-crust 9-inch pie 1 cup blueberries 1 cup raspberries 1 cup chopped apple 1 cup sliced rhubarb 1 cup sugar 4 TB flour

Line 9-inch pie pan with pastry. Combine blueberries, raspberries, apply, rhubarb, sugar and flour in large bowl. Pour into pie pan. Top with crust. Sprinkle top with a little sugar and bake at 400 degrees for 50 minutes.

CARA SAUER — Ogallala FIRST PLACE — PIES Cara Sauer

Buttermilk Pie 1 cup buttermilk 1 1/2 cups sugar 4 eggs 3 TB flour 1 stick butter 1 tsp vanilla Nutmeg 1 unbaked 10-inch pie crust shell Preheat oven to 400 degrees. In large mixing bowl, combine the

sugar, flour; whisk in eggs, 1 at a time. Stir in buttermilk, melted butter and vanilla. Pour into pie shell and sprinkle with nutmeg. Bake 15 minutes. Reduce oven temperature Bonnie to 350 degrees and Hall bake 45 minutes. Cool to allow filling to set.

BONNIE HALL — Cozad SECOND PLACE — PIES

Country Peach Tart 1 pastry for single crust pie 1/4 cup sugar 4 tsp all purpose flour 1/4 tsp ground nutmeg, cinnamon or ginger 3 cups sliced, peeled peaches or nectarines (about 1 1/4 lbs) 1 TB lemon juice 1 TB sliced almonds Milk Preheat oven to 375 degrees. Prepare crust. On large piece of lightly floured parchment paper, roll pastry into 13 inch wide circle. Slide paper with pastry onto baking sheet and set aside. For filling, stir together in large bowl 1/4 cup sugar, flour and nut-

meg. Add peaches and lemon juice. Toss until coated. Mound billing in center of pastry, leaving outer 2 inches uncovered. Fold uncovered pastry up over filling, pleating as necessary, and using paper to lift pastry border. Sprinkle with sliced almonds. Lightly brush pastry top and sides with milk and sprinkle with additional sugar. Bake in 375 degree oven for 5055 minutes or until filling is bubbly and crust is golden. If necessary to prevent over browning, cover edge of tart with foil for last 5-10 minutes of baking. Cool for 30 minutes on baking sheet on wire rack. Note: Peaches in middle of tart do not have crust over them.

CAROL ROBISON — Cozad PIES

1 graham cracker crust Pie filling: 1 8-oz pkg cream cheese, softened 1 4-oz Eagle brand milk 1/2 cup lemon juice 1 large can crushed pineapple, drained 3/4 cup chopped nuts

1 6-oz container whipped topping 1 tsp vanilla 1/2 cup maraschino cherries Mix together cream cheese and milk. Add lemon juice and vanilla. Mix well. Add whipped topping, crushed drained pineapple and cherries. Stir well. Pour into graham cracker crust. Chill until ready to serve.

BECKY PATTERSON — Oshkosh PIES

Granny's Heavenly Pecan Pie 3 egg whites 1 cup sugar 1/4 cup water 1 tsp vanilla 1 cup chopped pecans

Cook water and sugar until syrup barely makes threads. Pour syrup over stiffly beaten egg whites and beat again until peaks are formed. Add vanilla and pecans. Pour into a baked pie shell and brown in oven at 350 degrees. Cool.

CHERYL HAYS — North Platte PIES

Stagecoach Pie 1 cup sugar 1/2 cup flour 1-1/3 cups canned milk 1/4 cup oleo 1/2 tsp vanilla Mix all ingredients until

smooth and pour into a 9-inch unbaked pie shell. Sprinkle with nutmeg and cinnamon. Bake 45 minutes at 350 degrees or until knife inserted in middle comes out clean. Pie may be topped with whipped cream. Cool and enjoy.

CHANDRA OLSON — North Platte PIES

No-Bake Lime Pie 1 12-oz can frozen lemonade concentrate 1/2 cup boiling water 1 3-oz pkg lime gelatin 1 8-oz pkg cream cheese softened Blend well; make sure mixture is cooled. Stir in 8-oz whipped topping. Pour into graham cracker crust. Chill or may be frozen. LEA HECK — North Platte PIES

Impossible Pie 1 cup coconut Place all ingredients in blender and blend for 1 minute. Pour into a greased 10-inch pie pan. Bake pie until nice and brown, about 45 minutes. This pie makes its own crust.

4 eggs 1/2 cup flour 2 cups milk 2 tsp vanilla 1 stick butter or oleo Pinch salt

CATHERINE WEBER — Arnold PIES

Cranberry Pie 3 cups cranberries 1 cup raisins 1 cup water 1 1/2 cups sugar 1/2 cup flour 1 tsp vanilla Pastry for two 9-inch pie crust In saucepan combine cranberries, raisins and water. Bring to a

boil and cook for 5 minutes. Mix sugar and flour and stir into hot cranberry mixture. Cook until thickened and bubbly. Stir in vanilla. Line pie pan with crust. Spoon in cranberry mixture. Cover with top crust, cutting slits in top crust. Bake at 400 degrees for 30-35 minutes. Cover edges with foil to prevent over browning. Cool before serving.

BIRDIE LEE — North Platte PIES

Raspberry Sour Cream Pie 1 cup sour cream 4 TB cornstarch 3 egg yolks 2 TB butter 1 cup milk 3/4 cup sugar 1/4 tsp salt 1 tsp vanilla Cook together, stirring with whisk so as not to scorch, until thick as pudding. Add vanilla. Cool. Add 1 cup fresh or drained frozen, unsweetened raspberries. Fold in carefully. 1 baked, cooled pie shell (pur1/2 tsp salt chased or homemade, recipe 1 small egg, beaten below) 1 tsp vinegar 1 1/2 cups flour 2 TB water 1/2 cup shortening Cut shortening into flour and salt. Mix together egg, vinegar and water. Add in a well to flour and mix until it is a ball. Use additional flour as needed to roll out crust. Place in a sprayed pie plate, prick with fork and bake at 400 degrees about 10 minutes or until lightly browned. Cool. Add filling to crust. Top with meringue made of 3 egg whites, 6 TB sugar, 1/4 tsp cream of tartar, dash of salt and 1 tsp vanilla. Make sure meringue is spread to edges of pie. Bake at 425 degrees for 10-12 minutes until lightly browned. Watch carefully! Serve when completely cooled. CHERYLN WAHLGREN — North Platte PIES

SUNDAY, NOVEMBER 24, 2013

Million Dollar Pie

2013 Home for the Holidays Recipe Contest

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest Raspberry Short Cake Pie 1 cup frozen non-dairy whipped topping, thawed 1 7-oz jar marshmallow crème 1 cup raspberry sherbet, softened 1 6-oz container low fat raspberry yogurt 1 cup fresh or frozen red raspberries One Keebler Ready Crust

Shortbread Pie Crust In medium bowl, whisk together whipped topping and marshmallow crème until combined. Gently stir in sherbet and yogurt. Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting.

Chocolate Coffee Pie 1 9-inch baked pie shell Cream together: 3/4 cup real butter, softened 1 cup plus 2 TB sugar Blend: 1 1/2 squares unsweetened chocolate, melted and cooled 1 1/2 tsp vanilla 1 1/2 TB instant coffee

Add to ingredients above. 3 eggs, add one at a time Put in pie shell and chill until set, 2-3 hours 1/2 cup chopped nuts 1 cup whipping cream, whipped Whip cream and put on top of pie. Sprinkle with nuts. Refrigerate.

ELLEN RUTH WARATH — North Platte PIES

MIRANDA KOEHN — Madrid PIES

Frozen York Peppermint Patty Pie

Quick Chocolate Pie

BRITTNI FLEER — Kearney PIES

1/4 cup flour 1/4 tsp vanilla 1/4 cup sugar Chocolate sauce and/or ice cream 1/4 tsp salt Mix first four ingredients together in large coffee mug. Add egg and 2 TB cocoa stir until paste forms. Stir in milk and 2 TB whisked egg oil; then chocolate chips and vanilla. Microwave on medium for 3 minutes 3 TB milk until pie starts to crown over top of 3 TB oil mug. Remove. Top with chocolate 3 TB chocolate chips sauce or ice cream. Serves one. DOROTHY FUGATE — North Platte PIES

Raspberry Dream Pie

Pumpkin Dump Cake

4 oz cream cheese, room temperature 2/3 cup International Delight Peppermint Patty flavored coffee creamer liquid 2 cups whipped topping 1 chocolate candy bar 1 Oreo chocolate crumb pie crust

In mixing bowl whisk cream cheese until fluffy. Slowly add coffee creamer. Fold in whipped topping until all is blended in. Grate in 1 oz of chocolate into pie and mix. Pour mixture into pie crust. Decorate top of pie with more chocolate shavings. Cover and freeze pie until serving.

1 8-oz cream cheese. Stir in 2 TB milk to soften.

of the berry pie.

1 cup powdered sugar

12 oz raspberries, may be fresh or frozen.

Raspberries filling:

1 8-oz carton whipped topping Mix the three ingredients together. Spread mixture into prepared graham cracker crust. Leave space in center for raspberry filling. It will be quite thick around the bottom and edges which makes it a luscious part

Sweeten, thicken with heaping TB of cornstarch. Cool and fill center of pie. May top with a dab of cream topping for garnish. A nice option: May use other thickened filling of choice. Peach, cherry, strawberry are all good.

ALYCE ZULKOSKI — North Platte PIES

(When Your Too Lazy To Make A Pie) 1 29-oz can pumpkin 1 cup pecans 1 12-oz can evaporated milk Tub whipped topping 1 1/2 cup sugar Beat together pumpkin, milk, 4 eggs sugar and eggs. Add salt, cloves, cinnamon and ginger. Mix well. 1/2 tsp salt Pour into 9x1-inch pan. Sprinkle 1 1/2 tsp cinnamon dry cake mix evenly over top of 1/4 tsp cloves pumpkin mixture. Melt 2 sticks butter and drizzle evenly over all. 1/4 tsp ginger Sprinkle on nuts. Bake at 350 de1 box yellow cake mix grees for 1 hour. Cool. Top with Cool Whip. 2 sticks butter KIMBERLY HICKS — Hershey PIES

Recipes make great gifts for the holidays. Extra copies of the Holiday Recipe Guide are available at the Telegraph office, 621 N. Chestnut.

1 1/2 cups strawberries, diced 2 kiwi, peeled and diced 1 small orange 2 medium Granny Smith apples 2 TB packed brown sugar 2 TB apple jelly or apricot jam Dice strawberries and kiwi. Coarsely chop apple slices. Mix fruit together. 1 tsp orange zest 2 TB fresh squeezed orange juice orange Add the orange zest, juice, brown sugar and jelly to the fruit and mix gently. Refrigerate until ready to serve.

Baked Cinnamon Chips: 8 7-inch flour tortillas 1 TB sugar 1/4 tsp ground cinnamon Preheat oven to 400 degrees. Lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas. Cut each tortilla into 8 wedges and bake 8-10 minutes Maddie or until edges are Daup lightly browned and crisp. Remove from oven and cool completely.

MADDIE DAUP, 13 — Gothenburg SECOND PLACE —TEENS

Cheesy Potatoes 1/2 pkg Velveeta cheese 16 oz light sour cream 1 stick of butter 1 10.5-oz can Campbell’s cream of chicken soup 1 pkg Oscar Meyer real bacon bits 1 bag Linden Farms country style hash browns

TAYLOR YOST, 15 — Maxwell TEENS

Lazy Tuna and Noodles 1 package Ramen noodles

Cook noodles and broccoli to a boil for 4 minutes. Add tuna two minutes after adding noodles and broccoli.

1 16 -oz can tuna

Cheesecake Subs 1 1/2 lbs top round steak 2 green bell peppers (1/2 inch slices) 1 large onion (1/2 inch slices) 8 oz mushrooms, quartered 1/4 cup extra virgin olive oil 2 tsp garlic powder 2 TB onion soup mix 2 TB Worcestershire sauce 1 cup mayonnaise 1 tsp minced garlic 6 slices Provolone cheese 6 sandwich rolls Slice steak in very thin slices and place into large zip-top bag; set aside. In another zip-top bag, add sliced peppers and onions, quartered mushrooms and set aside. In bowl, whisk together olive

oil, garlic powder, onion soup mix and Worcestershire sauce. Pour half of marinade into each zip-top bag. In small bowl, combine mayonnaise and minced garlic. Set aside. Preheat sauté pan on grill. Sauté vegetables until desired degree of doneness, about 10-15 minutes. Remove from pan and set aside. Quickly grill steak. Kylee Remove and set Mey aside. Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of Provolone cheese. Wrap sandwich with foil and place on grill and cover. Cook until cheese has melted. Serve.

KYLEE MEY, 15 — Maxwell THIRD PLACE — TEENS

You're sure to find lots of kitchen gadgets in our Black Friday ads on Nov. 28.

Mix cheese, sour cream, butter and soup in a pot and cook on medium heat until almost liquefied, stirring constantly. Add bacon and continue to stir until everything is smooth. Mix frozen hash browns with other ingredients until potatoes are well covered. Pour into pan, cover with foil and bake in preheated oven at 350 degrees for approximately 1 hour and 15 minutes.

1 cup broccoli

LIZ McCOWN, 16 — Maxwell TEENS

Velveta Queso Dip 1 pkg Velveeta cheese One 10 oz can medium Rotel 1/2 lb hamburger-browned

Combine all ingredients in a crock pot and melt. Serve with one package of corn chips.

REBECCA FREEMAN, 16 — Maxwell TEENS

Chocolate Mousse 4 large egg yolks 4 TB sugar 2 cups heavy cream 8 oz chocolate chips, melted 1 tsp vanilla extract In medium pan whisk together egg yolks, 2 TB sugar and 3/4 of heavy cream. Cook over medium-low heat stirring for 3-4 minutes. Remove from heat and whisk in melted chocolate chips

and vanilla. Strain into a bowl. Chill until cool. With electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 TB sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in rest with rubber spatula. Spoon into serving dishes; chill covered at least 30 minutes. Bring to room temperature before serving.

BROOKE JOHNSON, 16 — Maxwell TEENS

SUNDAY, NOVEMBER 24, 2013

Festive Fruit Salsa w/Baked Cinnamon Chips

2013 Home for the Holidays Recipe Contest

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest

Kids -first place-

Soft Gingerbread Cookies

Madelyne Koehn said she likes to cook with her family and her molten chocolate cakes were definitely a fan favorite at the Holiday Inn Express during the tasting. There’s a good reason why she chose that recipe too. “Because my mom makes it, and I think it’s really good,” she said. “[My favorite part is] the filling in the inside.” Madelyne said she definitely plans on entering the recipe contest again next year but doesn’t know what recipe she’ll use yet.

Madelyne Koehn

Molten Chocolate Cakes 4 squares semi-sweet chocolate or 4 oz semi-sweet chocolate chips 1/2 cup butter 1 cup powdered sugar 2 eggs plus 2 egg yolks 6 TB flour Preheat oven to 425 degrees. Butter 4 custard cups. Microwave chocolate chips and butter until almost melted.

Whisk until smooth. Stir in powdered sugar until well melted. Whisk in eggs and yolks. Stir in flour. Divide between custard cups. Bake 13-14 minutes until they look shiny and cracked and middles are still soft. Let stand a little, then invert on a plate. Serve with ice cream or whipped topping. Can be made into 8 cupcakes. Bake for 10 minutes. Grease pans first.

MADELYNE KOEHN, 10 — Madrid FIRST PLACE — KIDS

Ooey Gooey Pretzels Pretzels Peanut Butter 1/2 lb caramel squares 4 TB heavy whipping cream 12 oz chocolate chips 1 TB Crisco Spread peanut butter on top of pretzels and place on sheet of waxed paper. Melt caramel squares with heavy whipping cream in microwave-safe bowl for 1 minute. Stir, heat for 30 seconds at a time, until fully melted.

Spread caramel on top of peanut butter pretzel. Let pretzels set at room temperature or in fridge until caramel has cooled and set up. Melt chocolate chips in microwave-safe bowl for one minute. Stir, heat for 30 seconds at a time until fully melted. Dip pretzels in chocolate and place on sheet of waxed paper. Let pretzels set at room temperature or in fridge until chocolate has cooled down and set up.

DELANEY McCLANAHAN, 11 — North Platte KIDS

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1/2 cup shortening 1/2 cup granulated sugar 1 tsp baking powder 1 tsp ground ginger 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 cup molasses 1 egg 1 TB vinegar 2 1/2 cups flour Icing: 1 cup powdered sugar 1/4 tsp vanilla 1 TB milk Beat shortening with electric mixer. Add sugar, baking powder and spices, beat until combined. Add molasses, egg and vinegar;

beat until combined. Beat in as much flour as you can with mixer, stirring in the remainder by hand. Chill dough until it’s easy to handle, a couple of hours. On lightly floured surface, roll dough about 1/8 of an inch thick. Cut using your favorite shaped cookie cutter. Put cookies on greased baking sheet or a baking stone, one Amber inch apart. Bake McClanahan at 375 degrees for 5-6 minutes. Cool cookies before decorating. Icing: Combine powdered sugar, vanilla and milk in a small bowl. Add more powdered sugar and milk for desired consistency.

AMBER McCLANAHAN, 12 — North Platte SECOND PLACE —KIDS

Cheddar Cheese Biscuits Cooking spray 1 1/4 cups all-purpose flour 1 TB plus 2 tsp baking powder 2 1/2 tsp sugar 1/4 tsp salt 3 TB vegetable shortening room temperature 4 TB cold unsalted butter cut into 1/2 inch pieces 6 oz grated yellow cheddar cheese (about 1 1/4 cups) 3/4 cup whole milk (1 percent and 2 percent work) For the garlic butter: 3 TB unsalted butter 1 clove garlic smashed 1 tsp chopped fresh parsley (optional) Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray. Make the biscuits: Pulse the flour, baking powder sugar, and

salt. Add the shortening and pulse until combined. Add the butter; pulse 4-5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2-3 times. Pour in the milk and pulse just until mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not Celie overwork the Childears dough or the biscuits will be tough. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart, and bake until golden, 15-20 minutes. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small sauce pan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

CELIE CHILDEARS, 1 — North Platte THIRD PLACE —KIDS

3-oz box Jell-O, any flavor 1 cup boiling water 1 cup cold water 1 TB sugar Bring one cup of water to a boil.

Add in gelatin mix and sugar. Stir until all of sugar has dissolved. Stir in one cup of ice water. Pour finished mixture into popsicle molds (paper cups work well also) and freeze. Yield: 4-6 popsicles, depending on size.

DON’T MISS OUT ON

ALAINA McCLANAHAN, 8 — North Platte KIDS

Turtle Cookies 2 eggs 3/4 cup flour 6 tsp cocoa 1 cup Flour 1/2 cup melted butter Frosting: 1/4 cup melted butter 2 cups powdered sugar 1 tsp vanilla 4 tsp cocoa 2 TB milk

Stir all cookie ingredients together. In a separate bowl, stir frosting ingredients together. Heat waffle iron. Spoon a heaping tablespoon of batter onto each section of the waffle iron and bake until light indicates cookies are finished. Place cookies onto cooling rack and immediately spread thin layer of frosting over the top. The frosting will melt and then harden as it cools.

SETH DAUP, 11 — Gothenburg KIDS

Caramelized Corn Pops 1 cup brown sugar 2 bags corn pops 1 cup Karo syrup 2 tsp soda 1 stick oleo Microwave first 3 ingredients.

Boil 2 minutes. Add 1 tsp soda. Put corn pops in a paper bag. Pour mixture over corn pops. Shake well. Microwave for 75 seconds. Shake well. Microwave for 75 seconds. Shake well. Microwave for 75 seconds. Shake well. Spread on pan to dry.

MASON KOEHN — Madrid KIDS

Yummy Corn Casserole 2 cans regular corn 2 cans creamed corn 1 8-oz pkg cream cheese 1 box Jiffy Cornbread 1 stick of butter Preheat oven to 350 degrees. Drain regular corn and then com-

bine all ingredients together in mixing bowl and mix. Make sure cream cheese is softened so that it mixes well. Mix until blended. Use an 8x9-inch pan or place it in a deep, covered baker. Pour mixture into your pan and bake for 1 hour or until golden brown. Let it cool for a couple of minutes.

DUSTIN WEEDER, 4 — North Platte KIDS

in the Thanksgiving issue!

SUNDAY, NOVEMBER 24, 2013

Jell-O Popcicles

2013 Home for the Holidays Recipe Contest

SUNDAY, NOVEMBER 24, 2013

2013 Home for the Holidays Recipe Contest

Fruitcake has gotten a bad rap The modern version can be traced to Middle Ages By DIANE WETZEL dwetzel@nptelegraph.com

As the holidays draw near, let us consider the poor, maligned fruit cake. The reputation of the fruit cake took a hit when the late, great Johnny Carson once joked that only one fruitcake existed in the world. It was simply passed from person to person during the holiday season. Known as a holiday staple, the fruitcake has earned a reputation of being the most unpopular dessert of the season. “I don’t think people think very fondly of the fruitcake,” said Stacy Chingren, owner of Gracie Mae’s Bakery in North Platte. “I can honestly say I have never had a request for a fruitcake.” Chingren is well-known for her creation of traditional holiday treats, decorated sugar cookies, candies, fudge and dipped pretzels. “The requests we have during the holidays are pretty traditional,” Chingren said. Every year in Manitou Springs, Colo., the annual Great Fruitcake Toss takes place. Competitors toss it, fling it and fire it from homemade air cannons. Apparently, no one wants to eat it. But why then, has the fruitcake kept it's staying power? To learn more about this often disparaged product, we consulted no less august an institution than the Smithsonian Institution.

Ancient Romans made a concoction of barley, pomegranate seeds, nuts and raisins for their soldiers to consume on long marches. According to Smithsonian. com, the modern fruitcake can be tracked back to the Middle Ages, when dried fruits became more available. Due to the tradition of making fruitcakes for special occasions, such as weddings and holidays, and the high cost of the ingredients, it was considered a big indulgence. Perhaps it was the advent of the mail-order fruitcake, mass-produced plumbiferous cake, studded with candied fruit and nuts, that prompted the decline of the fruitcake. Finding the fruitcake recipe that tempts your palate will be a matter of trial and error. There are thousands of recipes available on the Internet, not to mention recipes that have been passed down from generation to generation. “I honestly don’t know if I have ever eaten a piece of fruitcake,” Chingren said. “It has probably gotten a bad rap.” As a starter recipe to introduce people into the concept of the fruitcake as something actually edible, we consulted our friends at A Taste of Home for a Christmas Special Fruitcake recipe that is quick and easy to make.

Photo courtesy of Taste of Home

Christmas Special Fruitcake 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts.) 1 pound pitted dates, coarsely chopped. 1 cup halved maraschino cherries 3/4 cup all-purpose flour 3.4 cup sugar 1/2 teaspoon baking power 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla extract In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking

powder and salt, add to nut mixture, stirring until nuts and fruit are well coated. In a small bowl, beat eggs until foamy, stir in vanilla. Fold into nut mixture and mix well. Pour into a grease and parchment lined paper-lined 9-in by 5-in loaf pan. Bake at 300 degrees for one and three-fourth hours, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yields 24 servings. 1 serving equals 230 calories, 12 g of fat, and 27 mg of cholesterol.

Should it be red or white?

By ANDREW BOTTRELL abottrell@nptelegraph.com

You’ve got the guest list sent off, the main course planned, the side dishes prepped. But what about the perfect wine to go with your holiday dinner? The first thing to remember is that there are different wines for different parts of a meal, said Connie Brittan, owner of Feather River Vineyards in North Platte. There are also plenty of Nebraska wines to try that pair well with any meal you’re putting on the table during the holidays. “Before the meal, if you are serving salty foods, a sweet or semi-sweet wine works well,” she said. “Strong or hard cheeses will go well with wines that are higher in alcohol and tannins.” If you’re wanting to look for local wines that pair well with salty appetizers, Brittan suggested looking for wines made with Frontanec, Marachal Foch, St. Croix and Norton grapes. Those grapes are “cold-weather” grapes and are varieties that you can find locally grown. For example, Feather River Vineyards produces Rendevous, which is a red wine made with the

Courtesy photo

Frontenac grape, grown south of North Platte. The Frontenac grape is a staple of northern wine found throughout Nebraska. The 5 Trails Winery in Paxton offers three wines all made with the Frontenac grape — Frontenac, Frontenac Blush and Frontenac Gris. Likewise, if you’re looking for a wine made with the Marachel Foch grape, Mac’s Creek in Lexington offers Irish Rose. The traditional Thanksgiving main dish, turkey, also pairs well with Frontenac-based wines, Brittan said. The reason is because of the cranberry notes in the Frontenac, which is also a staple of traditional Thanksgiving meals. “Rose” blends, which are sweeter blends made with several grapes, also pair well with turkey meals, Brittan said. For example, Feather River has a Frontenac Rose

blend that is perfect. If you’re going with a less traditional Thanksgiving meal and serving beef, heavier red wines made with St. Croix grapes are a good pair. Some families like to serve seafood on Thanksgiving or other holiday meals and white wines made with Seyval, LaCrosse or St. Pipen grapes pair well with those. Wines made with the Marachel Foch grape also go well with pastas. And while Brittan said there is no such thing as a bad wine to go with food, finding a good one to pair with ham can be tricky. “Unfortunately, ham does not really pair well with wine unless you have a nice cheese with it,” she said. There are even different types of wine that go well with different types of desserts. If you’re having a chocolate dessert, find a red wine.

If you’re having a dark chocolate dessert, Brittan suggests a Frontenac variety. If you have a creamier dessert, a crisp white is recommended. At the very least, Brittan said, if you’ve got relatives coming in from out of state who like to drink wine, you can always get the conversation started with talking about local wines. “Talking about Nebraska wines is a great conversation starter,” she said. “Who knew that wine was made here? Most of the Nebraska wineries produce a wine that bears a whimsical label and have a story behind them.” For example, her winery offers a Holiday Series and a Red Neck series. To find out more about local wines and where they are produced, visit the Nebraska Winery and Grape Growers Association website online at nebraskawines.com.

SUNDAY, NOVEMBER 24, 2013

Local winery owner suggests the perfect Nebraska wine for your holiday meal

2013 Home for the Holidays Recipe Contest