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And the 2012 Telegraph Recipe Contest winner is... Donna Bailey of Big Springs with her Party Empanadas
ETHNIC-APPETIZER
Party Empanadas Crust: 2 - 8 oz pkgs cream cheese, room temperature 2 cups butter, room temperature 4 tsp. chili powder 1 tsp. cumin 4 cups flour Filling: 1 lb. ground beef 1 - 4 oz. can chopped green chilies, drained 1 - 4 oz. can chopped black olives, drained 1/3 cup finely chopped green onions 1 jalapeno pepper, seeded and finely chopped 2 cups grated cheddar cheese 2 T butter, melted Crust: Beat cream cheese, butter, chili powder and cumin in large bowl with electric mixer until smooth. Stir in flour until well blended. Divide dough in half. Form each half into a ball and flatten to a 1 inch thick circle. Wrap in plastic wrap and refrigerate at least 2 hours.
always looking for new ideas.” This year’s event was a celebration of holiday culture. As the overall winner, Bailey will receive a new Traeger pellet grill from AJ’s Heating Air Conditioning Sheet Metal.
By DIANE WETZEL dwetzel@nptelegraph.com Donna Bailey of Big Springs was the overall winner at the annual North Platte Telegraph Recipe Contest on Saturday. Bailey’s party empanadas were a hit with the judges. “All of judges have been with us for several years, and they look forward to this,” said organizer Julie Murrish. “We enjoy the wonderful food and seeing how contestants present their entries. The recipe contest is a longtime tradition at the Telegraph and we are
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Judges for the event were Carol Bodeen of the North Platte Chamber and Development Corporation, Chris Linn of the North Platte Telegraph, Dillon Thompson and Dennis O’Brien. The McClanahan sisters swept the kid’s category this year. Amber, 11, won first place with her Finnish Pulla, Delaney,10, took second with her Mexican Hot Chocolate and 7-year old Alaina placed third with her sugared cranberries. Kaelob Marx, 13 took the top prize in the teen category with Grandma Leta’s cabbage burger casserole. Kyann Kreutzer was second with her Dorrito casserole. Josie Cox placed third with her cheesy potatoes.
By DONNA BAILEY Big Springs, NE
Filling: Crumble beef into large skillet and cook over medium heat, stirring often, until browned. Drain well. Transfer beef to large bowl and stir in remaining filling ingredi-ents, adding cheese last. Refrigerate 30 minutes. To make empanadas: Place one oven rack in top third and another in middle of oven. Heat oven to 375 degrees. Have two large cookie sheets ready. On lightly floured surface with a lightly floured rolling pin, roll one piece of dough to 1/8" thickness. (Keep remaining dough refrigerated.) Cut dough into 4 inch circles using saucer as a guide. Place 1 generous tablespoon of filling in middle of each circle. Fold in half over filling. Place on cookie sheet. Press edge with tines of fork to seal. Brush empanadas lightly with melted butter and bake 10 minutes. Reverse position of pans on oven rack. Bake 10 minutes longer or until golden brown. Serve hot or remove from racks to cool. Yield: 46 empanadas.
In the appetizer category Bailey’s empanadas took first place. Jerlyn Hohnholt was second with her Oriental chicken bites. Miranda Koehn’s German soft pretzels placed third. Bailey also took first place in the bread category with Grandma McNamara’s potato rolls. Birdie Lee’s Gugelhupf was second and Rhonda McCabe’s bread salad was third. Stella Larreau’s Enchilada casserole won first prize in the main course category. Heidi Connell’s Butterglas (German meatballs) was second and Sue Heffner’s beef stroganoff was third. Hohnholt took first place in the dessert category with her South of the Border Tres Leches cake. Darrell Drullinger placed second with his fried ice cream recipe and Ellen Warath was third with Great-Grandma Duganay’s Swedish creamy rice pudding. “We had many excellent entries this year and I know the judges had a tough time deciding,” Murrish said.
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2012 Telegraph Recipe Contest winners: German Icebox Cake CAROL BENDER North Platte,NE Note: Use only a glass 9 x 12 baking dish 1 cup whole milk 1 bag marshmallows 1 cup chopped walnuts 1 large can crushed pineapple 1 carton real cream "or" 1 tub Cool Whip 1 box graham crackers Mix milk and marshmallows and stir constantly while marshmallows melt. Set aside to cool or place pan in cold water. (Medium/low heat).
Crush graham crackers to fine consistency - 1 separate package. Pat cracker crumbs in bottom of glass 9 x 12 baking dish. Don't use metal pan. Drain pineapple; put half of it into dish on top of crust. When marshmallow mixture is cool, add whipped cream; mix together; add 1 cup chopped walnuts. Pour evenly over pineapple-don't fill dish too full. Top with remainder of pineapple. Sprinkle top with more crushed graham crackers (about 1 separate package). Place dessert in refrigerator to chill a few hours before serving.
Apple Bavarian Torte DONNA BAILEY Big Springs, NE ½ cup butter ½ tsp vanilla extract ½ cup white sugar 6 apples peeled, cored, sliced ¼ tsp vanilla extract 1/3 cup white sugar 1 cup all purpose flour ½ tsp cinnamon 1 - 8 oz pkg cream cheese ¼ cup sliced almonds ¼ cup white sugar 1 egg Directions: Preheat oven to 450 degrees. Cream together butter, sugar, vanilla and flour. Press crust
mixture into flat bottom of 9 inch spring form pan and set aside. In medium bowl blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all. Bake for 10 minutes. Reduce heat to 400 degrees and continue baking 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan. This torte is made in a spring form pan. Cream cheese, almonds and apples deck this to the nines. Enjoy the dessert with your loved ones during the holidays!
Cold Buttermilk Soup (German) ARLENE KNOLL North Platte, NE
Bring to a boil. Turn burner off and let soup cool. Refrigerate.
¼ cup rice cooked in 2 cups water for 20 minutes. Drain well. Pinch of salt. Salt when done. ½ cup sugar - add to rice Add ¼ - ½ lemon, including rind, sliced ¼ cup raisins -- Cover with hot water and soak for 10 minutes. Add 1 quart buttermilk
Note: This was my Grandma Karre's recipe. This is like a summer soup and it is eaten cold. It's very good!
Pumpkin Dessert STELLA LARREAU Hershey, NE 1 - 29 oz. pumpkin (or use 2 smaller cans) 1 tsp ginger 4 eggs ½ tsp. nutmeg 1 - 13 oz. can evaporated milk 1 pkg yellow cake mix 1-1/2 cups sugar 1 cup melted butter 2 tsp cinnamon 1 cup chopped nuts
Beat pumpkin, eggs, milk, sugar and spices together and pour into ungreased 9 x 13 pan, sprinkle dry cake mix over mixture; pour melted butter over cake mix and sprinkle with chopped nuts. Bake at 350 degrees for 1 hour. Serve with Cool Whip.
ETHNIC-BREAD
Grandma McNamara’s By DONNA BAILEY Potato Rolls Big Springs, NE Ingredients: 1 russet potato (big enough to make ½ cup mashed potato) peeled & chopped. 1/3 cup unsalted butter, softened 2 T granulated sugar 1 T honey ½ tsp salt 1 egg ½ cup milk, warmed 1-1/8 tsp instant yeast ¼ cup reserved potato water, lukewarm, with 1 tsp sugar added to it. 2-1/2 - 3 cups flour (I use half all-purpose and half bread flour) Directions: Boil potato until tender. Drain cooking water, reserving ¼ cup for use in rolls. Finely mash potato and measure out ½ cup. Let cool to nearly room temperature. In bowl of stand mixer fitted with paddle attachment, mix together potato, butter, sugar, honey, salt and egg. Mix together on medium speed for about 2 minutes. Combine yeast with warm milk and reserved potato water and pour into mixer bowl. Mix
on low speed until incorporated. Gradually add flour, about ½ cup at a time, until soft dough forms. Switch to dough hook attachment on knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes. Line baking sheet with parchment paper. Turn dough out onto lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls. Place rolls on pre-pared baking sheet, about 1-1/2 inches apart. Sprinkle rolls with dusting of flour. Cover with a clean kitchen towel and let dough rise again until rolls have grown into each other, about 30-45 minutes. Meanwhile, preheat the oven to 400 degrees, Bake in preheated oven for about 12 minutes, until golden. Serve warm.
ETHNIC-MAIN COURSE
By Stella Larreau Hershey, NE chilies and bring to boil. Spread one-fourth of sauce in 9 x 13 pan (could be larger pan). Layer one-third of tortilla strips and one-third of cheese. Repeat layers twice more, ending with cheese. Cover with foil and bake at 350 degrees for30 minutes. Remove foil and bake another 20 minutes. Flour tortillas will swell so putting pan on cookie sheet while baking will prevent possible runover.
Enchilada Casserole 2 lbs. ground beef 1 cup chopped onion 2 cloves garlic, minced 1 can Cream of Chicken soup 1 can Cream of Mushroom soup 1 - 10 oz. can mild enchilada sauce 1 cup milk 1 - 4 oz. can chopped green chilies 12 flour tortillas, cut in 4 inch strips 2 cups shredded Monterrey Jack cheese Brown ground beef, onion and garlic. Stir in soups, sauce, milk and
Above: Donna Bailey with her Ethnic Bread winner Grandma McNamara’s Potato Rolls, Jerlyn Hohnholt with her Ethnic Dessert winner South of the Border Tres Leches Cake, and Stella Larreau with her main course winner Enchilada Casserole. Below: Amber McClanahan, age 11, Kids category winner Finnish Pulla, and Kaelob Marx, age 13, with his winning Teen recipe, Grandma Leta’s Cabbage Burger Casserole.
ETHNIC-DESSERT
South of the Border Hohnholt Tres Leches Cake By Jerlyn North Platte, NE 1 box yellow cake mix 1-1/4 cups water 2 T vegetable oil 3 eggs 1 cup crushed pineapple, welldrained 1 can sweetened condensed milk ½ cup coconut milk ½ cup whipping cream 1 container vanilla flavored whipped topping ¼ tsp rum extract 1 T Torani (vanilla) Powdered sugar Heat oven to 350 degrees. Grease bottom only of 9 x 13 pan. In large bowl beat cake mix, water, oil, eggs and pineapple with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl
occasionally. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every ½ inch with long fork, wiping fork occasionally to reduce sticking. In large bowl stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover and refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Combine whipped topping with extract and Torani. Mix in enough powdered sugar to make a spreading consistency. Spread frosting over cake. Garnish each piece with pineapple spear and maraschino cherry. Store cake loosely covered in refrigerator. Serves 16.
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Irish Blarney Stones
ETHNIC-KIDS
ETHNIC-TEEN
Grandma Leta’s Cabbage By Kaelob Marx Burger Casserole Hay Springs, NE Dough: 1 cup hot water 1 T yeast 1 T sugar 1 tsp salt 3 ¼ cups flour ¼ cup butter Filling 2 lbs. hamburger 1 onion 1 head cabbage 1 can mushroom soup 1 can sliced mushrooms Salt and pepper 1 T sugar First mix the hot water, yeast, sugar, and salt. Let it sit for a few
minutes and add the flour. Then mix in the butter and let the dough raise. Next in a large skillet, brown the hamburger with the onion, salt, and pepper. Then add the cabbage. After that mix in the mushroom soup, mushrooms, and sugar. After the dough has risen, separate it into two equal balls and set one to the side. Roll out the one ball and press it into the bottom of a 9x13 pan. Now pour in the filling and cover the top with sliced cheese. Now roll out the other ball and place it over the top of the casserole. Bake it for 45 minutes at 350°F. Let it cool slightly before cutting it.
By Amber McClanahan North Platte, NE
Finnish Pulla (Suomalainen Pulla) 2 cups milk ½ cup warm milk (110 degrees F) 1 pkg dry yeast 1 cup white sugar 1 tsp salt ½ tsp nutmeg ½ tsp cinnamon 4 eggs, beaten 9 cups all purpose flour ½ cup butter 1 egg white (egg wash) 3 T raw sugar (or white sugar may be used if you have no raw sugar) Heat milk in small saucepan until it bubbles; remove from heat and let cool to lukewarm. Dissolve yeast in warm water put in mixing bowl; then add lukewarm milk, sugar, salt, cinnamon, nutmeg, 4 eggs, and about 2 cups flour. Beat until dough is smooth and elastic. Add about 3 cups flour to the dough and beat well. Dough should be smooth and glossy when you look at it. Add butter, stir well. Beat until dough is glossy. Add rest of flour until dough is stiff. Cover dough; let rest 15 minutes. Knead dough until smooth and satiny. Place in large greased
bowl and turn dough to grease the top. Cover with damp clean dishtowel. Let rise in warm place until doubled in size, about 1 hour. Punch down and let rise until doubled in size again about another hour. Turn out dough onto a greased surface, divide into 4 parts; then divide the 4 parts into 3 parts. Roll each piece into a 12-16 inch strip. Place three strips onto your greased baking sheet and braid your three strips. Braid all of your strips, and you should get 4 braided loaves. Let loaves rise 20 minutes. Set oven for 350 degrees. Separate one egg into a bowl and throw the yolk away. Then add water to egg white to make sufficient egg wash and stir well. Brush egg mixture onto loaves; then sprinkle about 3 T sugar on the bread loaves. We prefer the taste of raw sugar but white sugar is fine. Bake 20-30 minutes. Check occasionally because bottom burns easily.
MIRANDA KOEHN Madrid, NE Cake 3 eggs separated 1 cup flour ¼ t salt ½ t vanilla 1 cup sugar 1 1/3 t baking powder ½ cup boiling water Beat egg yolks till lemon colored add sugar gradually beat till mixture is creamy. Sift dry ingredients, add alternating with boiling water to the egg yolks and sugar mixture, add vanilla . Beat egg whites till stiff and
fold into above ingredients. Put into ungreased 9x13 pan. Bake 30 minutes at 350 degrees. Frosting ½ cup butter softened 1 egg yolk 2 ¼ cups powdered sugar 1 t vanilla 1 lb salted peanuts For the frosting cream butter, yolk and sugar, add vanilla, beat until smooth. Let cool, then cut in 24 - 2 inch squares. Then frost on all sides with frosting and roll in crushed peanuts.
Tutti-Fruit Cake RONDA MCCABE North Platte, NE 1 - 6 oz. can frozen orange juice concentrate, thawed ½ cup molasses 3 cups raisins 1 cups candied fruits ½ cup margarine 2/3 cup sugar 3 eggs 1-1/2 cups sifted all purpose flour ¼ tsp baking soda 1 T ground cinnamon ½ tsp nutmeg ¼ tsp allspice ½ cup walnuts or any other nuts desired
Bring juice concentrate, molasses, raisins to a boil. Reduce heat and simmer 5 minutes, stirring in candied fruits and set aside. Cream butter and sugar; beat in eggs, one at a time. Sift together all dry ingredients and stir into creamed mixture. Add fruits and nuts. Turn into a floured, greased 8-1/2 in. fluted tube pan. Bake 2 to 2-1/2 hours at 275 degrees. Cool ½ hour. Remove from pan. Wrap and refrigerate. If for holiday baking sprinkle with powdered sugar on top and further decorate with sprigs of holly, fruit, maybe a candle in the middle.
Peppar Kakor (Swedish Spice Cookies) CHERYL LYKINS North Platte, NE 2 cups flour 2 tsp baking soda 1 tsp cloves 1 tsp ginger 1 tsp cinnamon 2 sticks margarine 1 cup sugar ¼ cup molasses 1 egg Sift together dry ingredients. Beat sugar and margarine in large bowl with mixer for 1 minute. Add egg and molasses and mix well. Then
add flour mixture, mixing just until combined. Use about 1-1/2 tsps dough for each cookie. Roll into balls. Arrange on baking sheet about 2 inches apart. Flatten dough balls with a glass dipped in sugar. Bake until set, about 9 to 10 minutes at 350 degrees. Transfer to wire rack and let cookies cool. Makes about 5 dozen cookies. Note: Christmas Eve was so important to our Swedish family. Aunt Lillie's Pepper Kakor made it even more special.
Raspberry Walnut Shortbread Bars SARAH (GINNY) HEROLD Cozad, NE Shortbread base: ½ cup raspberry jam 2 eggs ½ cup packed brown sugar 1 tsp vanilla 2 T flour 1/8 tsp salt 1/8 tsp baking soda 1 cup chopped walnuts Prepare shortbread base. Press into bottom of 9" square pan to
make even layer. Bake 20 minutes in 350 degree oven until edges are lightly brown. Remove from oven and spread jam over shortbread. Beat eggs with sugar and vanilla until well blended. Stir in flour mixture with salt and soda. Add walnuts. Spoon over jam. Spread lightly to corners of pan, Return to oven for 20-25 more minutes or until top is set. Cool in pan. Makes 24 bars.
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All American Apple Pie DOROTHY FUGATE North Platte, NE 1/3 cup white sugar 1/3 cup brown sugar 2 Tbs Corn starch 1/8 t salt ¼ t nutmeg ½ t cinnamon
Mix above 6 ingredients together, pour over 6-7 cups pared cored, sliced apples. Mix well, add 2 teaspoons lemon juice put into prepared pie crust. Dot with butter and top with pie crust, flute edges cut 2 slits in top crust. Bake 425 degrees 15 minutes. Lower heat and bake 350 degrees 35-45 minutes. Cool on rack.
Triple Chocolate Cheesecake Torte NORMA LAUER Gothenburg, NE 1 German chocolate cake mix 15.25 ounce 1 8 ounce package cream cheese softened 2 cups whipped topping thawed 2/3 cups granulated sugar ¼ cup plus 2 Tbs chocolate syrup Preheat oven to 350 degrees Generously Grease a 15 ½ x 10 ½ x 1 inch baking pan. Sift 2 teaspoons cocoa powder on pan Chocolate Glaze 1 ounce unsweetened chocolate 1 Tbs butter ¾ cup powdered sugar 1 t vanilla extract 5 teaspoons hot water Heat chocolate and butter over low heat until melted, remove from heat. Cool slightly . Stir in sugar, vanilla and water until smooth and of desired consistency.
Homemade Empanadas JANA DOOLITTLE Madrid, NE
Syrup ¾ cup butter ¾ cup cream 1 ½ cup sugar 1 ½ tsp vanilla
Tortillas 4 cups flour 1 ½ tsp salt ½ cup shortening 1 ¼ cup water
Mix butter, cream and sugar in saucepan. Boil for 1 ½ minutes
Mix four and salt, cut in shortening and add water. Roll into 20-24 balls, cover and let sit for 10 minutes. Press and then fry tortillas until slightly brown. Place in a tortilla keeper.
Cake Batter Prepare cake mix as directed on box. Bake 20 -25 minutes until cake springs back when touched lightly in center. Cool cake 10 minutes; remove from pan; cool completely In medium bowl, beat cream cheese, granulated sugar and chocolate syrup. Add whipped topping, mix until blended. Trim narrow ends of cake; cut crosswise into three equal parts. Fill layers with cream cheese mixture, press down gently to adhere layers together. Spread chocolate glaze over top, allowing some to drizzle down sides. Refrigerate until serving time. Garnish with chocolate curls or other decorations for the holiday season. Yield 10 servings.
Other Fruit pie filling Cinnamon Put fruit pie filling in a tortilla, Roll up and place in 9x13 pan. Continue until pan is full. Pour syrup over the top and sprinkle with cinnamon. Bake at 350 degrees for 20-30 minutes or until lightly browned.
Fruit Cake JUNE WESCOTT Brewster, NE 1 1 1 1 1 1
cup cup cup cup cup cup
dates whole walnuts whole raisins candied pineapple citris peck maraschino cherries drained
Any fruit (dried) you want to put in or have on hand
Put in a large bowl and mix. Mix up a white or yellow cake mix. You can use a cake batter made from scratch. Pour the cake mix in the fruit mix. It may not take it all, so you better only put in enough to hold the fruit securely together. Bake in a 350 degree oven for 35 minutes. Check after 25 or 30 minutes (may be done). Slice thin and you won't have to chop ingredients.
Sopapilla Bars BONNIE HALL Cozad, NE 2 packages crescent roll dough 1 ½ sup sugar (divided) 1 t vanilla 8 oz cream cheese ½ stick butter 1 t cinnamon Preheat oven to 350 degrees. Coat 9x13 pan with cooking spray.
Beat together cream cheese, vanilla, and 1 cup sugar set aside. Cover bottom of pan with 1 pkg of crescent roll dough, top with cream cheese mixture and 2nd pkg of dough. Melt butter and pour over dough. Bake 30 minutes. Combine remaining ½ cup sugar with cinnamon, sprinkle over batter.
Gugelhupf (German Austrian) - 2nd Place BIRDIE LEE North Platte, NE 1 pkg dry yeast ¼ cup warm water ½ cup sugar ¼ cup butter or margarine 2 eggs ½ cup milk 2-1/2 cups flour 1 tsp salt ½ cup raisins 1 tsp grated lemon peel 1 T butter or margarine, melted 3 T fine dry bread crumbs Blanched whole almonds Soften yeast in warm water. In mixing bowl cream sugar and ¼ cup butter or margarine. Add eggs and beat well. Warm the ½ cup milk and add to creamed mixture. Then add yeast. Then add flour
and salt. Beat with electric mixer until smooth. By hand stir in raisins and lemon peel. Cover and let rise in warm place until double (about 2 hours). Prepare a 1-1/2 qt. flute tube pan by brushing inside with melted butter and sprinkling with fine dry bread crumbs. Arrange whole almonds in bottom of pan. Stir down batter and spoon carefully into mole. Let it rise until double (about one hour). Bake at 350 degrees until done, about 25 minutes. Cool 10 minutes and remove from mold.
Yugoslavia Poteca Nut Roll MIRANDA KOEHN Madrid, NE 1 package (1/4 oz) active dry yeast ¼ cup warm water (110 degrees to 115 degrees) ¾ cup warm milk (110 degrees to 115 degrees) ¼ cup sugar 1 t salt 1 egg (lightly beaten) ¼ cup shortening 3 to 3 ½ cups all purpose flour Filling: ½ cup butter or margarine softened 1 cup packed brown sugar 2 eggs (lightly beaten) 1 t vanilla extract 1 t lemon extract (optional) 4 cups ground walnuts In bowl dissolve yeast in water then add milk, sugar, salt, egg, shorten-
ing and 1-1 ½ cups flour, beat till smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface. Knead until smooth and elastic about 6-8 minutes. Place in greased bowl, turning once to grease top (over and let rise until doubled about 1 hour) Combine filling ingredients adding enough milk, (about 1/2 cup) so mixture is of spreading consistency, set aside. Punch down dough, roll into 30 in x 20 in rectangle pan. Spread filling to within 1 in of edge Roll up from on long side, pinch seams and ends to seal. Place on greased baking sheet and shape in tight spiral. Cover and let rise till nearly double, about 1 hour. Bake at 350 degrees for 35 minutes or till golden brown. Cool on wire rack. Brush with a glaze of confections sugar and milk if desired.
Date & Nut Bread - 3rd Place RONDA MCCABE North Platte, NE 1 cup chopped dates 1 cup boiling water 1 tsp shortening 2 cups sifted flour 3 tst baking powder ½ tst salt ¾ cup suger 1 egg 1 cup chopped nuts Combine dates, water and shortening. Cover and cool. Sift flour, baking powder and salt together.
Add to date mixture alternately with flour mixture. Add nuts and pour into greased loaf pan. Let stand 20 minutes. Bake at 325 degrees for 50-60 minutes. Wrap in foil when cold. Makes one loaf. The flavor improves after standing 24 hours. an add raisins, dried fruit, etc.
Sue’s Streusel-Filled Muffins SUE HEFFNER North Platte, NE ¾ cup sugar ¼ cup soft shortening 1 egg ½ cup milk 1-1/2 cups flour 2 tsp baking powder ½ tsp salt Heat oven to 375 degrees. Grease and flour muffin tin or muffin paper cups. Mix sugar, shortening and egg thoroughly. Stir in milk; measure flour by dip-level-pour method. Blend dry ingredients; stir.
Spread, scoop or pour batter into muffin (paper cups) tin. Top with streusel mixture. Bake 25 to 30 minutes or until toothpick stuck into muffin comes out clean. Serve warm. Makes 9 large-sized muffins. Streusel topping: (Can also add to middle of muffin as well as topping muffins) 1 cup firmly packed brown sugar 4 T flour 4 tsp cinnamon 4 T melted butter 1 cup chopped nuts
Sweet Potato Bread & Pineapple Butter (German) ARLENE KRULL North Platte, NE 1-3/4 cups flour 2 eggs 1-1/2 cups sugar 1 cup mashed sweet potatoes 1-1/2 tsp cinnamon ½ cup oil 1 tsp nutmeg 1/3 cup water ½ tsp. soda ½ tsp baking powder ½ tsp salt
Mix dry ingredients together. Mix eggs, mashed sweet potatoes, oil, and water and mix with dry ingredients stirring just until moistened. Bake in greased 9 x 5" bread pan. Bake in 350 degree oven for 50-60 minutes. Use toothpick to test doneness. Let loaf rest 10 minutes before removing it from pan. Serve with pineapple butter. Pineapple butter: ½ cup soft butter 1 - 8 oz can crushed pineapple, well-drained
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Golden Irish Soda Bread DOROTHY FUGATE North Platte, NE 1 tsp butter 4 cups white flour 1 Tbsp salt 1 Tbsp soda 1 cup buttermilk ¾ cup gold raisins
Rub butter into flour, add salt and soda Mix well with a pastry cutter. Add buttermilk, then raisins. Stir into soft dough with wooden spoon, knead lightly into a ball, turn onto lightly, floured baking sheet. Flatten into 1 ½ inch thick circle Make a cross in center with floured knife. Bake 30-35 minutes at 425 degrees.
Jamaican Mango Bread JERLYN HOHNHOLT North Platte, NE 3 Large eggs ¾ Cup Canola Oil 2 ½ cups Bread Flour 1 Cup Sugar 1 teaspoon baking Powder 1 teaspoon baking Soda 1 ½ teaspoons Ground ginger 12 teaspoon Cinnamon ¼ teaspoon Salt ½ C Packed light brown sugar 1 to 1 ¼ Cup finely chopped Mangos 1 C grated apple ¾ Cup chopped macadamia nuts Grated Lime Zest from ½ Lime Cinnamon Mango Butter (1 stick soft margarine that has been blended with ¼ cup mashed mango and ½ teaspoon Cinnamon and ½ teaspoon sugar)
Pre heat oven to 350 degrees. Grease and flour an 8-1/2 x 4-1/2 loaf pan. Put the pan on an insulated baking sheet to prevent the bread from over-baking. Mix the eggs and oil together. In a large bowl, stir together the flour, sugar, baking powder, baking soda, spices and salt. Stir in the brown sugar. Combine the dry and liquid ingredients until blended. The batter will be very thick. Stir in the mango, apple, nuts, and zest. Scrape the batter into the pan and smooth. Bake for ½ hours, or until is golden brown and a knife inserted into the center comes out clean. If the bread looks like it is getting to brown as it bakes, cover loosely with a foil tent. Cool for 5 minutes then remove from the pan. Serve warm with mango butter.
Fried Ice Cream - 2nd Place DARRELL DRULLINGER North Platte, NE 1 stick butter 1 cup sugar 3 cups crushed cornflakes 2 qt. vanilla ice cream softened 1 - 8 oz. container whipped topping 1 tsp cinnamon Honey or chocolate syrup, for drizzling Raspberries or strawberries for garnish Melt butter in frying pan. Add cornflakes and sugar, Fry about 3 minutes, stirring constantly to prevent sugar from burning. Pat about ½ to 2/3 of this mixture into 9 x 13 pan, or place a small amount of mixture
MIRANDA KOEHN Madrid, NE 1/3 cup brown sugar 1 T instant yeast 1 ½ cups warm water 4 ½ - 5 cups flour Mix and let stand 5 minutes the first 3 ingredients. Add flour; stir until dough no longer sticks to bowl. Let rise ½ hour. Pinch off a piece roll in a rope and shape in pretzel shape. Dip in bowl of 1-cup hot water with
1 T baking soda in it. Place on greased baking sheet. Let rise 15 minutes to ½ hour. Bake at 450 degrees for 10 minutes or till g o l d e n brown . Brush with butter and roll in cinnamon sugar. Serve with caramel for dipping. Very Good!
Oriental Chicken Bites - 3rd Place JERLYN HOHNHOLT North Platte, NE 1 8oz. Can Crushed Pineapple 1 ½ Cups Sugar 1-14 ½ oz. Can Hunts diced tomatoes with spicy red pepper ½ Cup Wine Vinegar ½ Cup chopped onion ½ Cup Chopped Red Pepper 1 T. Teriyaki Sauce ¼ teaspoon ground fresh ginger \ 1 T. Cornstarch Batter 1-C flour 1-Cup Cornstarch 2 t. Baking Powder 2 t. Baking Soda 2 tsp. Sugar 1 1/3 Cups cold water Oil for deep-frying 1-1/2 pounds boneless skinless chicken breasts cut into chunks Drain pineapple, reserving the
juice. In a saucepan, combine the pineapple and the next 7 ingredients. Simmer for 20 minutes. In a bowl, combine cornstarch and the reserved pineapple juice until smooth; add to the tomato mixture. Bring to a boil; boil and stir for 2 minutes or until slightly thickened. Remove from heat and set aside. In a bowl combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. Heat oil in a fryer to 375 degrees. Dip the chicken pieces in the batter' drop into oil and fry until g o l d e n brown and juices run clear, about 5 minutes. Serve with the sauce.
Let ice cream sit out for about ½ hour to soften it. In large bowl and using hand mixer beat ice cream, whipped topping and cinnamon. Pour ice cream mixture on top of crust in 9 x 13 pan or dishes. Sprinkle rest of crumbs on top and freeze. Lightly drizzle each serving with honey or chocolate and garnish w i t h berries, if desired.
Apple Dumplings STELLA LARREAU Hershey, NE
German Soft Pretzels - 2nd Place
into individual dishes.
2 Granny Smith apples 2 cans crescent rolls 2 sticks butter 1-1/2 cups sugar 1 tsp vanilla Cinnamon 8 oz. Mountain Dew Peel and core apples cutting them into 8 pieces each. Roll each apple slice in crescent roll. Place in 9 x
13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around edges of pan, being careful not to pour it on apples and rolls. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of sweet sauce from pan over the top. I usually line apples in two rows, in center of pan. This makes it look elegant.
2 cups milk 2 beaten egg yolks ¼ cup sugar 1 cup coarsely crushed saltine crackers ½ cup shredded coconut 1 tsp vanilla 2 egg whites ¼ cup sugar
ELLEN WARATH North Platte, NE
baking dish. Sprinkle with nutmeg. Bake 50 minutes at 350 degrees until knife comes out clean near center.
½ cup white rice 4 cups milk ¼ cup butter 3 eggs ¾ cup sugar 1 tsp vanilla ¼ tsp salt ½ tsp nutmeg Combine rice and 2 cups milk in double boiler; cover and cook until rice is tender; add butter. Beat eggs. Mix in sugar, vanilla, salt and remaining milk. Add to hot rice and blend well. Pour into buttered 2 qt.
To carry out Swedish Christmas tradition, insert a whole almond somewhere in the pudding. The one who finds the almond is next to get married.
Grandma Sienna's Sugar Cookies SUE HEFFNER North Platte, NE ¾ cup shortening 1 cup sugar 2 eggs ½ tsp vanilla 2-1/2 cups sifted flour 1 tsp baking powder 1 tsp salt Mix first 4 ingredients thoroughly.
Sift together flour, baking powder and salt. Stir dry ingredients into batter. Chill at least one hour. Roll out 1/8" thick and cut into desired shapes. Place on ungreased baking sheet and sprinkle with sugar if desired. Bake until delicately brown in 400 degree oven for 6 - 8 minutes. Cookies may also be frosted if desired: powdered sugar, butter, milk and red food coloring.
Pretzel Pie
Cracker Pudding (Middle Colonies) BIRDIE LEE North Platte, NE
Great Grandma Duganay's Swedish Creamy Rice Pudding - 3rd Place
In saucepan gradually stir milk into egg yolks. Add ¼ cup sugar. Cook over medium heat until thick and bubbly. Remove from heat. Stir in crackers, coconut, & vanilla. Pour into 1 qt. casserole. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar; beat until stiff peaks form. Spoon over hot pudding. Bake in 350 degree oven 12 to 15 minutes. Serves 6 to 8.
CYNTHIA LOVING North Platte, NE 1 lrg bag small pretzels 1 stick margarine, melted 1 - 8 oz pkg. cream cheese 2 boxes Jello-any flavor you choose (or 8 cups Jello already prepared) 1 large bowl Cool Whip ½ cup sugar Fresh fruit (optional) Pretzel Pie (continued) Using blender or food processor grind pretzels to fine dust. Put
pretzels in large bowl and add ½ cup sugar and melted butter; mix well. Press pretzels mixture into bottom of 9 x 13 pan spreading evenly. Refrigerate crust until filling is prepared. Save some crust to sprinkle over top of dessert. Blend cream cheese and Jello together in blender until smooth consistency. Pour mixture over crust and spread evenly. Top with fruit and spread Cool Whip over top. Sprinkle remaining pretzel crumbs on top. Refrigerate four (4) hours and serve.
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Healthy Whoopie Pies WADE LUX 6 years old 2 cups flour 1/2 cup cocoa powder 1 1/2 tsp baking powder pinch salt 3 eggs 3/4 cup oil 1 1/4 cups sugar 1 1/2 cups pureed beets 1 tsp vanilla Sift together the dry ingredients (except the sugar) and set aside. Whisk together the remaining ingredients in another bowl. Add the wet ingredients to the dry
ingredients and stir until combined. Drop tablespoons of batter onto parchment lined baking sheets. Bake for about 10 minutes at 350 degrees or until the cakes are fully cooked and slightly cracked on top. Filling for the Whoopie Pies 2 Tbsp softened butter 3 Tbsp marshmallow fluff 1 cup confectioners’ sugar 1-2 Tbsp milk Mix until smooth. Slather a dollop of frosting on the flat side of a cooled cake and sandwich with another cake.
Finger Food: "Traffic Light" Fruit Skewers with Creamy Caramel Dip MILLIE RAYBURN 4 years old skewers, 4 portions Not suitable for freezing You will need: ¼ Galia or other green melon, seeded ½ large mango, peeled, or approximately 5 ounces cut mango 8 medium strawberries, hulled For the creamy caramel dip: ¼ cup dulce de leche 4 teaspoons heavy cream You will also need 8 plastic or wooden skewers Remove the rind from the melon
and cut 8 cubes, each approximately 1 inch. Cut the mango into 8 smaller-size cubes. Thread one cube of melon onto each skewer, followed by a cube of mango and a strawberry. Mix together the dulce de leche and cream to make the dip, and spoon into small bowls. Serve with the fruit skewers. Lemon Yogurt Dip Variation For a tasty alternative dip that is easy to prepare, mix 1/3 cup thick Greek-style yogurt with 2 teaspoons milk, 2 teaspoons confectioners' sugar, and 2 tablespoons lemon curd.
Mexican Balls DOROTHY FUGATE North Platte, NE 1 ripe avocado 1 Tbsp minced onion 1 Tbsp miracle whip ¼ t garlic salt
Mash avocado well and add onion, miracle whip, and garlic salt Mix well. Add 1 Tbsp mild guacamole seasoning Mix well. Spoon avocado mixture into tostado scoop chips. Dot with sour cream if desired
Mushroom Pita Pizzas RONDA MCCABE North Platte, NE 6 Pita breads (6 in diameter) 6 cups fresh or canned mushrooms 2 small red onions (thinly sliced) 2 cups chopped green pepper 4 Tbs basil 3 cups finely shredded mozzarella cheese 5 Tbs Parmesan cheese
Heat oven to 425 degrees. Split each pita bread around edge with knife to make 6 rounds. Place cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bellprepper. Sprinkle with basil and cheese. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 4 pieces. Serves 24. Easy!
No Bake Cookies MADDY SAWYER 8 years old 1 3/4 cups white sugar 1/2 cup milk 1/2 cup butter 4 tablespoons unsweetened cocoa powder 1/2 cup crunchy peanut butter 3 cups quick-cooking oats 1 teaspoon vanilla extract In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a full rolling boil, and then cook for 1 1/2 minutes.
Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened. Store in an airtight container. Tip: Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.
Totally Cool Playdough WILL COX 4 years old 1 cup flour 1 cup water 2 tsp cream of tartar 1/3 cup salt 1 Tbsp vegetable oil food coloring Mix together all the ingredients, except the food coloring, in a 2 quart saucepan. Cook over low/medium heat, stirring. Once it begins to thicken, add the food coloring. Continue stirring until the
mixture is much thicker and begins to gather around the spoon.
BIRDIE LEE North Platte, NE 4 oz. smoked salmon, chopped ½ cup sliced green onion with tops ½ cup peeled, chopped tomato 2 T chopped green pepper
Combine all ingredients in small bowl and mash until well blended. Cover and chill.
Crab Stuffed Mushrooms (French) SUE HEFFNER North Platte, NE 1 lb, fresh mushrooms (approx. 3540) ¼ cup celery finely chopped 2 T onion finely chopped 2 T red bell pepper finely chopped ½ lb. crab claw meat 2 cups oyster crackers crushed ½ cup cheddar cheese, shredded ¼ tsp garlic powder ½ tsp Old Bay Seasoning ¼ tsp black pepper, ground ¼ tsp salt 1 egg ½ cup water 6 slices white cheddar cheese
Saute celery, onion and pepper in butter for 2 minutes; transfer to plate and cool in refrigerator. While vegetables are cooling, wash mushrooms and remove stems. Set caps aside and finely chop half of stems. Discard remainder of stems or use elsewhere. Combine sautéed vegetables, chopped mushroom stems and all other ingredients (with exception of cheese slices); mix well. Place mushroom caps in individual buttered casserole or baking dishes (about 6 caps each). Spoon 1 tsp stuffing into each mushroom. Cover with sliced cheese. Bake 12-15 minutes until cheese is lightly browned.
Preheat oven to 400 degrees.
Butterglas (German Meatballs) - 2nd Place
Remove the dough onto a plate to cool.
HEIDI CONNELL Arnold, NE
Once it’s cooled enough to handle, knead the playdough for a minute or two to get out any lumps and to get it to a better consistency.
5 cups very dry breadcrumbs (I buy the ones in a canister) 1 cup melted butter (not margarine) 4 large eggs 1/4 tsp salt 1 cup half and half (warmed) 1/2 tsp allspice
Store in a ziploc bag.
Lomilomi Salmon Spread (Alaskan & Hawaiian)
Your favorite chicken soup recipe Put crumbs in large bowl and pour melted butter over crumbs. Add unbeaten eggs and salt. Pour heated cream over this mixture. Using hands mix thoroughly. Form into walnut sized balls. Drop balls into boiling soup. When they sur-
face they are done. About 10 minutes. Can be frozen and do not require thawing before being used. This is a traditional German holiday dish. I remember watching and waiting for those yummy balls to surface and have continued to make these for my own children. Any chicken soup will do and I've even put them into ramen nood l e s . Homemade chicken n o o d l e soup is a l w a y s best.
Beef Stroganoff (German) - 3rd Place SUE HEFFNER North Platte, NE 2 lbs. lean beef round steak cut into 1" squares (cubed) ½ cup margarine 1 lb. fresh mushrooms 2 T chopped onion 1 - 6 oz can tomato paste ¼ cup to ½ cup sliced stuffed green olives 2 tsp salt ¼ tsp pepper 1 T Worcestershire sauce 1 T cornstarch 2 T cold water 2 T sherry wine 1 cup sour cream
Brown meat in butter; add mushrooms and onion; add tomato paste, olives, salt, and Worcestershire sauce. Cover and cook gently for one hour. Add cornstarch mixture and sherry wine; cover and simmer 10 minutes. Just b e f o r e serving add s o u r c r e a m . Serve over a bed of white rice.
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Creamed Chicken & Vegetables Casserole SARAH (GINNY) HEROLD Cozad, NE ¼ cup (1/2 stick) butter or oleo ½ lb. mushrooms 1 each: red and green peppers, cut into ½" strips 1 medium onion, chopped 12 slices bacon 3 whole chicken breasts, boned, skinned and split-about 2 lbs. 1 pkg frozen spinach, thawed and squeezed dry 1 - 10 oz. can cream of chicken soup
1 cup sour cream 1 tsp paprika In large skillet over medium heat, melt oleo or butter; sauté onions, mushrooms and peppers for 3 minutes. Stir in spinach; cook 2 minutes longer. Remove from heat, add soup and paprika; mix well. Spoon into bottom of 2 qt. shallow casserole. Heat oven to 350 degrees. Wrap 2 pieces of bacon around each breast half. Arrange on top of veggies. Bake at 350 degrees or until chicken is golden brown.
Chinese Stir Fry DOROTHY FUGATE North Platte, NE 1 cup chicken broth 1 Tbsp corn starch 1 Tbsp soy sauce 1 - 2 Tbsp vegetable oil Stir the broth, soy sauce, and corn starch in a small bowl until smooth 1 cup broccoli florets 1 cup sliced carrots 1 cup cauliflower florets ½ cup sliced celery
½ cup chopped onion ½ - 1 cup snowpeas 1 cup fully cooked shrimp 2 tsp grated fresh ginger or ½ tsp ground ginger 1 clove garlic (minced) Heat oil in a skillet (medium heat) Add vegetables, ginger root and garlic. Stir fry until tender crisp add shrimp. Add broth mix to skillet, cook and stir until mixture boils and thickens. Can add ¼ cup organic ginger to stir fry sauce if desired Serve over cooked rice.
Cajun Red Beans and Rice MIRANDA KOEHN Madrid, NE 1 lb red beans ½ lb bacon chopped small 3 cups chopped onion 1 cup chopped or dried parsley 1 T Worcestershire sauce 1 8 oz can tomato sauce
1 lb smoked sausage 1 T garlic salt 1 t cayenne pepper 1 ½ tsp Tabasco sauce Sort and cook beans. Add rest of ingredients and simmer a couple of hours. Serve over corn bread and rice. This is awesome!
Korean Barbeque Wraps JANA DOOLITTLE Madrid, NE This is my version of the traditional barbeque we had in Seoul, South Korea. My mom was adopted from there and last winter we went to South Korea on a tour. This was our favorite meal!
Marinade 2 Tbsp soy sauce 2 tsp sesame oil 2 tsp crushed garlic 2 Tbsp brown sugar Mix marinade, add thinly sliced steak and refrigerate for several hours.
Sauce 1 Tbsp soy bean paste 2 tsp crushed garlic 2 tsp red pepper 2 tsp salad oil 2 Tbsp water Mix and place on table Onions sliced, minced garlic, sliced cabbage, cooked rice, lettuce. Saute' onions and garlic, put in a bowl. Put cabbage and rice in bowls on the table. Put electric skillet in center of table and heat to 375 degrees. Cook meat, take a lettuce leaf, fill with what you want, dip in the sauce and enjoy!
Chicken Chalupas Southwestern Chicken & White Bean Chili RONDA MCCABE North Platte, NE ½ cup ready to serve chicken broth 2 skinless boneless chicken thighs (1/2 lb. diced) 2 cups frozen carrots, onions and green beans 16 oz. pkg) 2 tsp chili powder 4 tsp mild or jalapeno chilies 1 - 16 oz. can canneloni or great northern beans, undrained 1 - 16 oz. stewed tomatoes, undrained 1 small container sour cream
Heat broth to boiling. Cook chicken in broth, stirring occasionally, until brown. Stir in remaining ingredients except sour cream. Heat to boiling, reduce heat to mediumHigh. Cover and cook about 20 minutes or until thickened. Top each serving with Sour cream. This is a quickcooking meal-in-a-bowl. Some suggestions: Top with cilantro and crushed baked tortilla chips for extra zing.
BONNIE HALL Cozad, NE 2 - 10 oz cream of chicken soup 1-1/2 cups sour cream 1 onion, chopped 1 - 4 oz can chopped green chilies 1 chicken breasts cooked and chopped 12 tortillas 2 cups (8 oz) shredded cheddar cheese 2 cups (8 oz) shredded Monterrey Jack cheese
Combine soup, sour cream, onion and chilies in saucepan; mix well. Cook 5 minutes. Place 2 to 3 T chicken on each tortilla. Add 2 T soup mixture and sprinkle of cheese. Roll tortillas to enclose filling. Secure with toothpick. Place in 9 x 13 inch baking dish and top with remaining soup mixture and sprinkle of cheese. Bake at 350 degrees for 30 minutes.
Cheese Danish SAM ROUNDY, age: 15 Maxwell, NE 1 cup sour cream ½ cup warm water ½ cup sugar 2 pkg yeast 1 tsp salt 2 eggs ½ cup oleo, melted 4 cups flour Scald sour cream (don't boil). Stir in sugar, salt and oleo; cool. Dissolve yeast in warm water and add to sour cream mixture. Add eggs. Add flour and mix well. Cover tightly and refrigerate overnight. Knead and divide into 4 parts.
Roll out and spread with cheese filling. Fold ends in a roll like jelly roll. Place on greased cookie sheet and let rise. Bake at 325 degrees for 12 to 15 minutes. Cheese filling: 2 - 8 oz pkgs cream cheese Dash of salt ¾ cup sugar 2 tsp vanilla 1 egg Mix until smooth. Glaze: 2 cups powdered sugar 2 tsp vanilla 4 T milk Drizzle glaze over hot Danish rolls.
Mexican Hot Chocolate (Espanol Chocolate Caliente) - 2nd Place DELANEY MCCLANAHAN age 10 North Platte, NE 6 T cocoa 6 cups milk 2 tsp cinnamon ½ cup sugar 2 T Crisco Combine all ingredients in sauce pan and heat. Stir until hot and all ingredients are blended. Use a
mixer or eggbeater and beat until frothy. Garnish with peppermint stick, candy cane, cinnamon stick, marshmall o w s , whipped cream or whatever garnish you prefer.
Swedish Toscas TAYLER YOST age 14 8 Tbsp. BUTTER OR MARGARINE, DIVIDED ½ Cup granulated sugar, divided 1 Cup plus 2 tsp sifted all-purpose flour 1/3 Cup blanched, slivered almonds 1 ½ Tbsp Cream 1. Preheat oven to 350 degrees. Meanwhile, cram 6 Tbsp. Butter or margarine, adding ¼ Cup Sugar gradually. Cream well. 2. Blend in 1 Cup flour. 3. Divide dough into 12 ungreased muffin cups or a set of molds called
"sandbakel." Press into bottoms and halfway up the sides of the cups. 4. Bake at 350 degrees 10 minutes. Meanwhile, combine the almonds, the remaining ¼ cup sugar, and the remaining 2 Tbsp. Butter or margarine, the cream, and the remaining 2 tsp flour in a saucepan. Cook over high heat, stirring constantly, until the mixture boils. 5. Remove from heat. 6. Divide the mix into the partially baked cookie shells. Bake at 350 degrees for 10 to 15 minutes or until light brown. Cool for 3 to 5 minutes, and then carefully remove from the pans
Sugared Cranberries (Sokeroitu Karpalo (Finnish) - 3rd Place ALAINA MCCLANAHAN age 7 North Platte, NE 2-1/2 cups sugar 1-3/4 cups water 1 tsp vanilla extract 2 tsp orange extract 1 - 12 oz. bag fresh or frozen cranberries (about 3 cups) 1 cup vanilla sugar (or plain sugar may be used) (Vanilla sugar is made by placing a split vanilla bean in sugar and let it sit for a month or more.) Combine 2-1/2 cups sugar, water, vanilla and orange extract in sauce pan. Heat over medium heat until sugar is completely dissolved. Don't let mixture boil. Pour in cranberries and stir. Hot syrup will
loosen skins, saturate berries and adhere to the berries over time. Cover cranberries with small plate to keep them mostly submerged. Then cover pan and place in refrigerator over night. Place vanilla sugar in a dish. Strain cranberries and place them in sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry, about an hour. Once sugar coating is hard, place them in air-tight container and keep in cool place for up to a week.
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Hungarian Goulash CONNOR GOSNELL, age: 14 Maxwell, NE 1 lb. Ground beef 2-3 cups macaronia 2 qts. Tomato juice ½ cup onion, chopped
1 T garlic salt (or more if desired) Fry hamburger with chopped onion. Add tomato juice. Cook macaroni and add to juice. Add garlic salt; heat and serve.
German Raspberry Pie KYLEE MEYER, age: 14 Maxwell, NE 1 (9 inch) prepared graham cracker crust 3 cups of raspberries 2/3 cups water 1 (.25 ounce) package unflavored gelatin 1/4 cup cold water 3 egg yolks, beaten 2/3 cup white sugar 3 egg whites l/4 teaspoon cream of tartar l/3 cup white sugar l/2 cup heavy whipping cream l/4 cup fresh raspberries l/2 teaspoon vanilla l/2 teaspoon of raspberry juice 1) In a medium saucepan combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve of strainer to remove seeds and obtain raspberry pulp. Save 1/2 teaspoon of
raspberry juice. 2) Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften. 3) In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat. 4) Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold-water bath to cool completely. 5) In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy. 6) In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.
Oooh La La (French Dessert) KAITE FRANZEN, age: 15 North Platte, NE 4 sheets puff pastry dough 1 box white chocolate instant pudding (or another flavor of your choice) 1 - 8 oz. pkg cream cheese Whipped cream Berries, your choice Thaw puff pastry and cut into 4"
squares. Bake per package directions. Cool. Mix white chocolate pudding and cream cheese (do not add milk) and mix in enough whipped cream to make mixture thin to resemble cheesecake). Layer: Pastry, cream cheese, berries and repeat ending with pastry on top. Garnish with whipped cream, berries and white chocolate curls.
Chicken Nacho Casserole
Spicy Cheesy Enchiladas
KYRA D FRANKLIN, age: 15 North Platte, NE
(8oz) 1 cup whole tortilla chips
JERLYN HOHNHOLT North Platte, NE
Top with fresh tomato, green onion, olives, sour cream, and guacamole, as you like. Prep: 20 min. Bake: 38 min. Makes 8 servings
Preheat oven to 350 degrees F. In large skillet, cook the sweet pepper, onion, chili powder, and cumin in hot oil until the vegetables are tender. Remove it from the heat. Stir in soups and tomatoes. To assemble, sprinkle 172 cup of the crushed tortilla chips over bottom of 2 1/2 - to 3-quart oval baking dish. Top with half of the chicken, half of the soup mixture, half of the cheese, and I cup of the crushed chips. Top with remaining chicken, remaining soup mixture, and remaining crushed chips. Bake about 35 minutes or until bubbly around edge and heated through. Sprinkle with remaining cheese. Bake for about 3 to 4 more minutes, or until the cheese is melted. Top with whole tortilla chips. Let it cook for 10 minutes.
Preheat oven to 350 degrees
1-medium green pepper, chopped 1- medium onion, chopped 2 tsp. chili powder 1/2 tsp. ground cumin 1 Tbsp. olive oil 1 -10 and 3/4 -oz can reduced- fat and reduced-sodium condensed cream of mushroom soup 1-10 and 3/4 -oz can reduced-fat and reduced-sodium condensed cream of chicken soup 1 10-oz can diced tomatoes and green chili peppers, not drained 3 cups coarsely crushed tortilla chips 3 cups cubed cooked chicken 2 cups shredded cheddar cheese
Nana's Meat Pie ALLY HAZEN, age: 14 North Platte, NE 1 lb - 1.25 lbs minced lamb Pepper 1 onion, chopped ½ tsp oregano 1 cup water, divided 1 pinch nutmeg ¼ cup ketchup 3 T flour 2 tsp Worcestershire sauce 2 sheets puff pastry Preheat oven to 220 degrees C. Brown meat and onion. Add ¾ cup of water, bouillion cubes, ketchup and Worcestershire sauce, pepper,
oregano and nutmeg. Cover and boil for 15 minutes. Blend flour with remaining ¼ cup of water until it becomes a smooth paste; add to meat mixture. Let cool. Grease pie plate and line with puff pastry. Add cooled filling mixture. Brush edges of pastry with milk or beaten egg; top with another puff pastry sheet and press edges with fork. Trim edges and glaze top with milk or beaten egg. Bake in very hot oven for 15 minutes. Reduce heat to 180 degrees C and bake 25 minutes more or until golden brown. Serve with veggies, fries or salad.
Enchilada Filling: 2 lb ground beef 1 lb Jimmy Dean hot sausage 2 T dry minced onion 1 T garlic salt ½ tsp. ground pepper Brown meats with seasonings, drain and set aside. Sauce: Saute: 2 T butter 1 large sweet onion finely chopped 1 tsp minced garlic Add: 1 can Fiesta Nacho soup 1 can Cream of Mushroom soup 2 cans diced green chilies 1 can Rotel 1 can Hunt's Spicy Diced Red Pepper Tomatoes 1 tsp garlic salt Simmer 5 minutes. Stir in until blended: ½ cup sour cream 4 oz. cream cheese
1 dozen 8 inch whole grain flour tortillas (warmed) Toppings: 1 can sliced black olives 1 small jar sliced jalapenos 16 oz. shredded Colby Jack cheese Garnish: Sour cream Sliced avocados Cover bottom of 13 x 9 pan with1/2 to 3/4 inch of sauce. Fill tortilla shells with meat filling; roll and place seam side down in baking dish. Cover completely with more of cheese sauce. Top with olives and jalapenos ending with shredded Colby Jack. Bake for 25-55 minutes or until golden and bubbly. Garnish with sour cream and avocado. Note: If you do not use all of the meat mixture or the sauce, mix together and serve as an appetizer with tortilla chips!
Southern Hominy Casserole KIMBERLY HICKS Sutherland, NE 2 large cans hominy 2 cans diced green chilies 1 - 8 oz. container sour cream 2 bags shredded sharp cheddar cheese
Mix drained hominy, green chilies, 1 bag of shredded cheddar cheese and the sour cream in large bowl, stirring well. Pour into 8 x 10 cake pan. Evenly spread other bag of shredded cheese over top. Bake in 300 degree oven approx. 15 minutes until cheese is bubbly.
Creamed Bratwurst (German Austrian) BIRDIE LEE North Platte, NE
1 - 12 oz pkg fully cooked bratwurst, sliced in ½ inch pieces ½ cup snipped parsley
2 cups sliced fresh mushrooms 1 cup chopped onions 2 T butter 2 T flour ½ tsp salt 2-1/2 cups milk
In skillet cook mushrooms and onions in butter. Add flour, salt and milk and stir until mixture is thickened and bubbly. Stir in bratwurst and parsley. Serve over toast.
Mexican Lasagna DONNA BAILEY Big Springs, NE 4 cups unprepared rice 6 to 8 cups low sodium chicken broth 1 - 28 oz. Can diced tomatoes 2 large onions 6 cloves garlic Butter Taco seasoning (or chili powder, paprika and currie) to taste 1 can black or pinto beans, drained & rinsed 3 lbs. lean ground beef 2 - 16 oz. jars Salsa Verde Flour tortillas 3 - 16 oz. pkgs. Mexican cheese blend 1 - 16 oz. jar enchilada sauce 3 cans corn, drained Sour cream (to taste) Cilantro (to taste) Preparation Instructions: Prepare rice with chicken broth/stock; when prepared, salt to taste. Chop onions, garlic; sauté in pan with 1 T butter (or more). Mix in tomatoes undrained. Add in approx. 3 T chili powder along with 1-1/2 T paprika and cumin. Stir until nicely combined.
Add beans; mix cooked rice together with tomato/onion/garlic/beans mixture. Brown ground beef using about 3 T chili powder, 1-1/2 T paprika and 11/2 T cumin and salt to taste with about 4-6 ounces of water to create the taco beef. Spread one container of salsa verde in bottom of large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide rice mixture in half and spread over the layer of tortillas. Divide cheese in half and layer it on top of rice layer-approximately 24 oz. of cheese per layer, Add another layer of tortillas on top of cheese layer. Pour enchilada sauce over tortillas and spread evenly over top. Add layer of browned ground beef. Add 3 cans of drained corn on top of beef layer. Top corn with remaining rice mixture, followed by remaining jar of salsa verde. Top with remaining cheese which is final layer of ingredients. Sprinkle some taco seasoning or cayenne pepper, Bake 25-35 minutes in 375 degree oven until cheese is melted and begins to brown.
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Cheesy Potatoes - 3rd Place
Dorrito Casserole (Mexican) - 2nd Place KYANN KREUTZER, age: 14 North Platte, NE 1 lb. Hamburger 1 can enchilada sauce 1 can drained kidney beans 1 small onion, diced 1 can cream of chicken soup Grated cheese, amount of your choice Dorritos Salt and pepper to taste Brown meat and onion together. Drain off any excess grease. Next add drained kidney beans, chicken
soup and enchilada sauce. Mix well. Alternate layers of meat mixture, dorritos and cheese. Top with extra cheese, salt and pepper. Bake at 3 5 0 degrees u n t i l cheese is melted and bubbly.
JOSIE COX, age: 15 Brady, NE Cheesy Potatoes 1 stick butter 1 can cream of chicken soup 2 cups shredded cheese 2 lbs. Potato, shredded 8 to 16 oz. Sour cream Mix together soup, sour cream and
cheese. Add potatoes and pour into 9 x 13 pan. Pour melted butter over s t o p . Bake 45 minutes in 3 5 0 degree oven.
AMERICAN SALTED CARMEL APPLE TARTS SAGE GALLEY, age:15 Maxwell, NE
Family Swedish Meatballs ELIZABETH MCCOWN, age: 14 Maxwell, NE
Salt and pepper to taste Form into meatballs.
Mix together: 1 lb. Ground beef ½ lb. Ground sausage 1 egg 3 slices bread (moistened in water)
Raspberry Twist BROOKE JOHNSON, age: 15 Maxwell, NE
6-Personalized Silver Key Chains for $20 (reg. $45) from Bible Supplies
$10 for a $25 Gift Card from Brown’s Shoe Fit
$18.50 for a $37 Gift Tier from Gracie Mae’s
$10 for $20 toward Husker Posters (Framed or Unframed)
1 - 8 oz can Pillsbury Refrigerated Regular or Reduced Crescent RollS ¼ cup red raspberry filling (12 ounces) ½ cup sliced almonds Directions: Heat oven to 375 degrees. Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3-1/2 inch rectangle, firmly pressing perforations to seal. Spread raspberry filling on one dough rectangle to within ½ ich of
all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almnds; gently press top and lone edges to seal. Cut crosswise into 8 strips. Twist each srrip twice; place 2 inches apart in paper-lined pan. Bake at 375 degrees for 11 to 14 minutes or until deep golden grown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl blend glaze ingrediens to smooth spreading consistency: Glaze: ½ lb. Powdered sugar ½ tsp almond extract 1-1/4 tsp water
Makes 4 For Salted Caramel Sauce: 3/4 cup granulated sugar 3/4cup heavy cream 1/2 teaspoon fine sea salt 1 tablespoon butter For Apple Tartlets: 1 sheet all-butter frozen puff pastry dough, defrosted in the refrigerator 2 apples, peeled 1 tablespoon melted butter 4 teaspoons sugar Flaked sea salt for sprinkling Directions: To make the caramel sauce, put the sugar in a small-medium saucepan and place over medium heat. Cook the sugar until it melts into syrup, stirring occasionally with a wooden spoon (NOT a metal spoon, which will get very hot and burn your hand). Once the sugar is completely melted, let it cook undisturbed until it's amber-colored. Lower the heat and very slowly dribble the cream into the pan. The mixture will bubble up intensely so be careful. When the bubbling subsides, bring the caramel to a simmer, whisking until any hardened lumps melt back
into the sauce. Remove from the heat and stir in the salt and butter until smooth. If you end up with a few stubborn pieces of hardened sugar, you can strain the sauce into a heatproof glass measuring cup. Heat the oven to 400°F. Roll the puff pastry on a lightly floured surface to flatten slightly. Cut out 4 (5-inch diameter) circles with a pastry cutter or use the upside-down rim of a small bowl. Transfer the circles to an ungreased baking sheet. Cut the apples in half and remove the core. Slice each half crosswise into thin slices, keeping them together as you slice. Unfurl the slices onto each pastry circle, fanning them in a circular pattern to cover the dough. Brush with the melted butter and sprinkle each with 1 teaspoon sugar. Bake 15-20 minutes, until the apples are tender and the edges of the tarts are puffed and golden. Reheat the caramel to pouring consistency if it has cooled, and spoon some sauce over each tart. Sprinkle with a little flaked salt and serve warm. You'll have more caramel sauce than you need for the tarts, but it will keep in the refrigerator for up to 2 weeks to use in any way you like.
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Cheesy Potatoes - 3rd Place
Dorrito Casserole (Mexican) - 2nd Place KYANN KREUTZER, age: 14 North Platte, NE 1 lb. Hamburger 1 can enchilada sauce 1 can drained kidney beans 1 small onion, diced 1 can cream of chicken soup Grated cheese, amount of your choice Dorritos Salt and pepper to taste Brown meat and onion together. Drain off any excess grease. Next add drained kidney beans, chicken
soup and enchilada sauce. Mix well. Alternate layers of meat mixture, dorritos and cheese. Top with extra cheese, salt and pepper. Bake at 3 5 0 degrees u n t i l cheese is melted and bubbly.
JOSIE COX, age: 15 Brady, NE Cheesy Potatoes 1 stick butter 1 can cream of chicken soup 2 cups shredded cheese 2 lbs. Potato, shredded 8 to 16 oz. Sour cream Mix together soup, sour cream and
cheese. Add potatoes and pour into 9 x 13 pan. Pour melted butter over s t o p . Bake 45 minutes in 3 5 0 degree oven.
AMERICAN SALTED CARMEL APPLE TARTS SAGE GALLEY, age:15 Maxwell, NE
Family Swedish Meatballs ELIZABETH MCCOWN, age: 14 Maxwell, NE
Salt and pepper to taste Form into meatballs.
Mix together: 1 lb. Ground beef ½ lb. Ground sausage 1 egg 3 slices bread (moistened in water)
Raspberry Twist BROOKE JOHNSON, age: 15 Maxwell, NE
6-Personalized Silver Key Chains for $20 (reg. $45) from Bible Supplies
$10 for a $25 Gift Card from Brown’s Shoe Fit
$18.50 for a $37 Gift Tier from Gracie Mae’s
$10 for $20 toward Husker Posters (Framed or Unframed)
1 - 8 oz can Pillsbury Refrigerated Regular or Reduced Crescent RollS ¼ cup red raspberry filling (12 ounces) ½ cup sliced almonds Directions: Heat oven to 375 degrees. Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3-1/2 inch rectangle, firmly pressing perforations to seal. Spread raspberry filling on one dough rectangle to within ½ ich of
all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almnds; gently press top and lone edges to seal. Cut crosswise into 8 strips. Twist each srrip twice; place 2 inches apart in paper-lined pan. Bake at 375 degrees for 11 to 14 minutes or until deep golden grown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl blend glaze ingrediens to smooth spreading consistency: Glaze: ½ lb. Powdered sugar ½ tsp almond extract 1-1/4 tsp water
Makes 4 For Salted Caramel Sauce: 3/4 cup granulated sugar 3/4cup heavy cream 1/2 teaspoon fine sea salt 1 tablespoon butter For Apple Tartlets: 1 sheet all-butter frozen puff pastry dough, defrosted in the refrigerator 2 apples, peeled 1 tablespoon melted butter 4 teaspoons sugar Flaked sea salt for sprinkling Directions: To make the caramel sauce, put the sugar in a small-medium saucepan and place over medium heat. Cook the sugar until it melts into syrup, stirring occasionally with a wooden spoon (NOT a metal spoon, which will get very hot and burn your hand). Once the sugar is completely melted, let it cook undisturbed until it's amber-colored. Lower the heat and very slowly dribble the cream into the pan. The mixture will bubble up intensely so be careful. When the bubbling subsides, bring the caramel to a simmer, whisking until any hardened lumps melt back
into the sauce. Remove from the heat and stir in the salt and butter until smooth. If you end up with a few stubborn pieces of hardened sugar, you can strain the sauce into a heatproof glass measuring cup. Heat the oven to 400°F. Roll the puff pastry on a lightly floured surface to flatten slightly. Cut out 4 (5-inch diameter) circles with a pastry cutter or use the upside-down rim of a small bowl. Transfer the circles to an ungreased baking sheet. Cut the apples in half and remove the core. Slice each half crosswise into thin slices, keeping them together as you slice. Unfurl the slices onto each pastry circle, fanning them in a circular pattern to cover the dough. Brush with the melted butter and sprinkle each with 1 teaspoon sugar. Bake 15-20 minutes, until the apples are tender and the edges of the tarts are puffed and golden. Reheat the caramel to pouring consistency if it has cooled, and spoon some sauce over each tart. Sprinkle with a little flaked salt and serve warm. You'll have more caramel sauce than you need for the tarts, but it will keep in the refrigerator for up to 2 weeks to use in any way you like.
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Hungarian Goulash CONNOR GOSNELL, age: 14 Maxwell, NE 1 lb. Ground beef 2-3 cups macaronia 2 qts. Tomato juice ½ cup onion, chopped
1 T garlic salt (or more if desired) Fry hamburger with chopped onion. Add tomato juice. Cook macaroni and add to juice. Add garlic salt; heat and serve.
German Raspberry Pie KYLEE MEYER, age: 14 Maxwell, NE 1 (9 inch) prepared graham cracker crust 3 cups of raspberries 2/3 cups water 1 (.25 ounce) package unflavored gelatin 1/4 cup cold water 3 egg yolks, beaten 2/3 cup white sugar 3 egg whites l/4 teaspoon cream of tartar l/3 cup white sugar l/2 cup heavy whipping cream l/4 cup fresh raspberries l/2 teaspoon vanilla l/2 teaspoon of raspberry juice 1) In a medium saucepan combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve of strainer to remove seeds and obtain raspberry pulp. Save 1/2 teaspoon of
raspberry juice. 2) Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften. 3) In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat. 4) Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold-water bath to cool completely. 5) In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy. 6) In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.
Oooh La La (French Dessert) KAITE FRANZEN, age: 15 North Platte, NE 4 sheets puff pastry dough 1 box white chocolate instant pudding (or another flavor of your choice) 1 - 8 oz. pkg cream cheese Whipped cream Berries, your choice Thaw puff pastry and cut into 4"
squares. Bake per package directions. Cool. Mix white chocolate pudding and cream cheese (do not add milk) and mix in enough whipped cream to make mixture thin to resemble cheesecake). Layer: Pastry, cream cheese, berries and repeat ending with pastry on top. Garnish with whipped cream, berries and white chocolate curls.
Chicken Nacho Casserole
Spicy Cheesy Enchiladas
KYRA D FRANKLIN, age: 15 North Platte, NE
(8oz) 1 cup whole tortilla chips
JERLYN HOHNHOLT North Platte, NE
Top with fresh tomato, green onion, olives, sour cream, and guacamole, as you like. Prep: 20 min. Bake: 38 min. Makes 8 servings
Preheat oven to 350 degrees F. In large skillet, cook the sweet pepper, onion, chili powder, and cumin in hot oil until the vegetables are tender. Remove it from the heat. Stir in soups and tomatoes. To assemble, sprinkle 172 cup of the crushed tortilla chips over bottom of 2 1/2 - to 3-quart oval baking dish. Top with half of the chicken, half of the soup mixture, half of the cheese, and I cup of the crushed chips. Top with remaining chicken, remaining soup mixture, and remaining crushed chips. Bake about 35 minutes or until bubbly around edge and heated through. Sprinkle with remaining cheese. Bake for about 3 to 4 more minutes, or until the cheese is melted. Top with whole tortilla chips. Let it cook for 10 minutes.
Preheat oven to 350 degrees
1-medium green pepper, chopped 1- medium onion, chopped 2 tsp. chili powder 1/2 tsp. ground cumin 1 Tbsp. olive oil 1 -10 and 3/4 -oz can reduced- fat and reduced-sodium condensed cream of mushroom soup 1-10 and 3/4 -oz can reduced-fat and reduced-sodium condensed cream of chicken soup 1 10-oz can diced tomatoes and green chili peppers, not drained 3 cups coarsely crushed tortilla chips 3 cups cubed cooked chicken 2 cups shredded cheddar cheese
Nana's Meat Pie ALLY HAZEN, age: 14 North Platte, NE 1 lb - 1.25 lbs minced lamb Pepper 1 onion, chopped ½ tsp oregano 1 cup water, divided 1 pinch nutmeg ¼ cup ketchup 3 T flour 2 tsp Worcestershire sauce 2 sheets puff pastry Preheat oven to 220 degrees C. Brown meat and onion. Add ¾ cup of water, bouillion cubes, ketchup and Worcestershire sauce, pepper,
oregano and nutmeg. Cover and boil for 15 minutes. Blend flour with remaining ¼ cup of water until it becomes a smooth paste; add to meat mixture. Let cool. Grease pie plate and line with puff pastry. Add cooled filling mixture. Brush edges of pastry with milk or beaten egg; top with another puff pastry sheet and press edges with fork. Trim edges and glaze top with milk or beaten egg. Bake in very hot oven for 15 minutes. Reduce heat to 180 degrees C and bake 25 minutes more or until golden brown. Serve with veggies, fries or salad.
Enchilada Filling: 2 lb ground beef 1 lb Jimmy Dean hot sausage 2 T dry minced onion 1 T garlic salt ½ tsp. ground pepper Brown meats with seasonings, drain and set aside. Sauce: Saute: 2 T butter 1 large sweet onion finely chopped 1 tsp minced garlic Add: 1 can Fiesta Nacho soup 1 can Cream of Mushroom soup 2 cans diced green chilies 1 can Rotel 1 can Hunt's Spicy Diced Red Pepper Tomatoes 1 tsp garlic salt Simmer 5 minutes. Stir in until blended: ½ cup sour cream 4 oz. cream cheese
1 dozen 8 inch whole grain flour tortillas (warmed) Toppings: 1 can sliced black olives 1 small jar sliced jalapenos 16 oz. shredded Colby Jack cheese Garnish: Sour cream Sliced avocados Cover bottom of 13 x 9 pan with1/2 to 3/4 inch of sauce. Fill tortilla shells with meat filling; roll and place seam side down in baking dish. Cover completely with more of cheese sauce. Top with olives and jalapenos ending with shredded Colby Jack. Bake for 25-55 minutes or until golden and bubbly. Garnish with sour cream and avocado. Note: If you do not use all of the meat mixture or the sauce, mix together and serve as an appetizer with tortilla chips!
Southern Hominy Casserole KIMBERLY HICKS Sutherland, NE 2 large cans hominy 2 cans diced green chilies 1 - 8 oz. container sour cream 2 bags shredded sharp cheddar cheese
Mix drained hominy, green chilies, 1 bag of shredded cheddar cheese and the sour cream in large bowl, stirring well. Pour into 8 x 10 cake pan. Evenly spread other bag of shredded cheese over top. Bake in 300 degree oven approx. 15 minutes until cheese is bubbly.
Creamed Bratwurst (German Austrian)
BIRDIE LEE North Platte, NE
1 - 12 oz pkg fully cooked bratwurst, sliced in ½ inch pieces ½ cup snipped parsley
2 cups sliced fresh mushrooms 1 cup chopped onions 2 T butter 2 T flour ½ tsp salt 2-1/2 cups milk
In skillet cook mushrooms and onions in butter. Add flour, salt and milk and stir until mixture is thickened and bubbly. Stir in bratwurst and parsley. Serve over toast.
Mexican Lasagna DONNA BAILEY Big Springs, NE 4 cups unprepared rice 6 to 8 cups low sodium chicken broth 1 - 28 oz. Can diced tomatoes 2 large onions 6 cloves garlic Butter Taco seasoning (or chili powder, paprika and currie) to taste 1 can black or pinto beans, drained & rinsed 3 lbs. lean ground beef 2 - 16 oz. jars Salsa Verde Flour tortillas 3 - 16 oz. pkgs. Mexican cheese blend 1 - 16 oz. jar enchilada sauce 3 cans corn, drained Sour cream (to taste) Cilantro (to taste) Preparation Instructions: Prepare rice with chicken broth/stock; when prepared, salt to taste. Chop onions, garlic; sauté in pan with 1 T butter (or more). Mix in tomatoes undrained. Add in approx. 3 T chili powder along with 1-1/2 T paprika and cumin. Stir until nicely combined.
Add beans; mix cooked rice together with tomato/onion/garlic/beans mixture. Brown ground beef using about 3 T chili powder, 1-1/2 T paprika and 11/2 T cumin and salt to taste with about 4-6 ounces of water to create the taco beef. Spread one container of salsa verde in bottom of large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide rice mixture in half and spread over the layer of tortillas. Divide cheese in half and layer it on top of rice layer-approximately 24 oz. of cheese per layer, Add another layer of tortillas on top of cheese layer. Pour enchilada sauce over tortillas and spread evenly over top. Add layer of browned ground beef. Add 3 cans of drained corn on top of beef layer. Top corn with remaining rice mixture, followed by remaining jar of salsa verde. Top with remaining cheese which is final layer of ingredients. Sprinkle some taco seasoning or cayenne pepper, Bake 25-35 minutes in 375 degree oven until cheese is melted and begins to brown.
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Creamed Chicken & Vegetables Casserole SARAH (GINNY) HEROLD Cozad, NE ¼ cup (1/2 stick) butter or oleo ½ lb. mushrooms 1 each: red and green peppers, cut into ½" strips 1 medium onion, chopped 12 slices bacon 3 whole chicken breasts, boned, skinned and split-about 2 lbs. 1 pkg frozen spinach, thawed and squeezed dry 1 - 10 oz. can cream of chicken soup
1 cup sour cream 1 tsp paprika In large skillet over medium heat, melt oleo or butter; sauté onions, mushrooms and peppers for 3 minutes. Stir in spinach; cook 2 minutes longer. Remove from heat, add soup and paprika; mix well. Spoon into bottom of 2 qt. shallow casserole. Heat oven to 350 degrees. Wrap 2 pieces of bacon around each breast half. Arrange on top of veggies. Bake at 350 degrees or until chicken is golden brown.
Chinese Stir Fry DOROTHY FUGATE North Platte, NE 1 cup chicken broth 1 Tbsp corn starch 1 Tbsp soy sauce 1 - 2 Tbsp vegetable oil Stir the broth, soy sauce, and corn starch in a small bowl until smooth 1 cup broccoli florets 1 cup sliced carrots 1 cup cauliflower florets ½ cup sliced celery
½ cup chopped onion ½ - 1 cup snowpeas 1 cup fully cooked shrimp 2 tsp grated fresh ginger or ½ tsp ground ginger 1 clove garlic (minced) Heat oil in a skillet (medium heat) Add vegetables, ginger root and garlic. Stir fry until tender crisp add shrimp. Add broth mix to skillet, cook and stir until mixture boils and thickens. Can add ¼ cup organic ginger to stir fry sauce if desired Serve over cooked rice.
Cajun Red Beans and Rice MIRANDA KOEHN Madrid, NE 1 lb red beans ½ lb bacon chopped small 3 cups chopped onion 1 cup chopped or dried parsley 1 T Worcestershire sauce 1 8 oz can tomato sauce
1 lb smoked sausage 1 T garlic salt 1 t cayenne pepper 1 ½ tsp Tabasco sauce Sort and cook beans. Add rest of ingredients and simmer a couple of hours. Serve over corn bread and rice. This is awesome!
Korean Barbeque Wraps JANA DOOLITTLE Madrid, NE This is my version of the traditional barbeque we had in Seoul, South Korea. My mom was adopted from there and last winter we went to South Korea on a tour. This was our favorite meal!
Marinade 2 Tbsp soy sauce 2 tsp sesame oil 2 tsp crushed garlic 2 Tbsp brown sugar Mix marinade, add thinly sliced steak and refrigerate for several hours.
Sauce 1 Tbsp soy bean paste 2 tsp crushed garlic 2 tsp red pepper 2 tsp salad oil 2 Tbsp water Mix and place on table Onions sliced, minced garlic, sliced cabbage, cooked rice, lettuce. Saute' onions and garlic, put in a bowl. Put cabbage and rice in bowls on the table. Put electric skillet in center of table and heat to 375 degrees. Cook meat, take a lettuce leaf, fill with what you want, dip in the sauce and enjoy!
Chicken Chalupas Southwestern Chicken & White Bean Chili RONDA MCCABE North Platte, NE ½ cup ready to serve chicken broth 2 skinless boneless chicken thighs (1/2 lb. diced) 2 cups frozen carrots, onions and green beans 16 oz. pkg) 2 tsp chili powder 4 tsp mild or jalapeno chilies 1 - 16 oz. can canneloni or great northern beans, undrained 1 - 16 oz. stewed tomatoes, undrained 1 small container sour cream
Heat broth to boiling. Cook chicken in broth, stirring occasionally, until brown. Stir in remaining ingredients except sour cream. Heat to boiling, reduce heat to mediumHigh. Cover and cook about 20 minutes or until thickened. Top each serving with Sour cream. This is a quickcooking meal-in-a-bowl. Some suggestions: Top with cilantro and crushed baked tortilla chips for extra zing.
BONNIE HALL Cozad, NE 2 - 10 oz cream of chicken soup 1-1/2 cups sour cream 1 onion, chopped 1 - 4 oz can chopped green chilies 1 chicken breasts cooked and chopped 12 tortillas 2 cups (8 oz) shredded cheddar cheese 2 cups (8 oz) shredded Monterrey Jack cheese
Combine soup, sour cream, onion and chilies in saucepan; mix well. Cook 5 minutes. Place 2 to 3 T chicken on each tortilla. Add 2 T soup mixture and sprinkle of cheese. Roll tortillas to enclose filling. Secure with toothpick. Place in 9 x 13 inch baking dish and top with remaining soup mixture and sprinkle of cheese. Bake at 350 degrees for 30 minutes.
Cheese Danish SAM ROUNDY, age: 15 Maxwell, NE 1 cup sour cream ½ cup warm water ½ cup sugar 2 pkg yeast 1 tsp salt 2 eggs ½ cup oleo, melted 4 cups flour Scald sour cream (don't boil). Stir in sugar, salt and oleo; cool. Dissolve yeast in warm water and add to sour cream mixture. Add eggs. Add flour and mix well. Cover tightly and refrigerate overnight. Knead and divide into 4 parts.
Roll out and spread with cheese filling. Fold ends in a roll like jelly roll. Place on greased cookie sheet and let rise. Bake at 325 degrees for 12 to 15 minutes. Cheese filling: 2 - 8 oz pkgs cream cheese Dash of salt ¾ cup sugar 2 tsp vanilla 1 egg Mix until smooth. Glaze: 2 cups powdered sugar 2 tsp vanilla 4 T milk Drizzle glaze over hot Danish rolls.
Mexican Hot Chocolate (Espanol Chocolate Caliente) - 2nd Place DELANEY MCCLANAHAN age 10 North Platte, NE 6 T cocoa 6 cups milk 2 tsp cinnamon ½ cup sugar 2 T Crisco Combine all ingredients in sauce pan and heat. Stir until hot and all ingredients are blended. Use a
mixer or eggbeater and beat until frothy. Garnish with peppermint stick, candy cane, cinnamon stick, marshmall o w s , whipped cream or whatever garnish you prefer.
Swedish Toscas TAYLER YOST age 14 8 Tbsp. BUTTER OR MARGARINE, DIVIDED ½ Cup granulated sugar, divided 1 Cup plus 2 tsp sifted all-purpose flour 1/3 Cup blanched, slivered almonds 1 ½ Tbsp Cream 1. Preheat oven to 350 degrees. Meanwhile, cram 6 Tbsp. Butter or margarine, adding ¼ Cup Sugar gradually. Cream well. 2. Blend in 1 Cup flour. 3. Divide dough into 12 ungreased muffin cups or a set of molds called
"sandbakel." Press into bottoms and halfway up the sides of the cups. 4. Bake at 350 degrees 10 minutes. Meanwhile, combine the almonds, the remaining ¼ cup sugar, and the remaining 2 Tbsp. Butter or margarine, the cream, and the remaining 2 tsp flour in a saucepan. Cook over high heat, stirring constantly, until the mixture boils. 5. Remove from heat. 6. Divide the mix into the partially baked cookie shells. Bake at 350 degrees for 10 to 15 minutes or until light brown. Cool for 3 to 5 minutes, and then carefully remove from the pans
Sugared Cranberries (Sokeroitu Karpalo (Finnish) - 3rd Place ALAINA MCCLANAHAN age 7 North Platte, NE 2-1/2 cups sugar 1-3/4 cups water 1 tsp vanilla extract 2 tsp orange extract 1 - 12 oz. bag fresh or frozen cranberries (about 3 cups) 1 cup vanilla sugar (or plain sugar may be used) (Vanilla sugar is made by placing a split vanilla bean in sugar and let it sit for a month or more.) Combine 2-1/2 cups sugar, water, vanilla and orange extract in sauce pan. Heat over medium heat until sugar is completely dissolved. Don't let mixture boil. Pour in cranberries and stir. Hot syrup will
loosen skins, saturate berries and adhere to the berries over time. Cover cranberries with small plate to keep them mostly submerged. Then cover pan and place in refrigerator over night. Place vanilla sugar in a dish. Strain cranberries and place them in sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry, about an hour. Once sugar coating is hard, place them in air-tight container and keep in cool place for up to a week.
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Healthy Whoopie Pies WADE LUX 6 years old 2 cups flour 1/2 cup cocoa powder 1 1/2 tsp baking powder pinch salt 3 eggs 3/4 cup oil 1 1/4 cups sugar 1 1/2 cups pureed beets 1 tsp vanilla Sift together the dry ingredients (except the sugar) and set aside. Whisk together the remaining ingredients in another bowl. Add the wet ingredients to the dry
ingredients and stir until combined. Drop tablespoons of batter onto parchment lined baking sheets. Bake for about 10 minutes at 350 degrees or until the cakes are fully cooked and slightly cracked on top. Filling for the Whoopie Pies 2 Tbsp softened butter 3 Tbsp marshmallow fluff 1 cup confectioners’ sugar 1-2 Tbsp milk Mix until smooth. Slather a dollop of frosting on the flat side of a cooled cake and sandwich with another cake.
Finger Food: "Traffic Light" Fruit Skewers with Creamy Caramel Dip
MILLIE RAYBURN 4 years old
skewers, 4 portions Not suitable for freezing You will need: ¼ Galia or other green melon, seeded ½ large mango, peeled, or approximately 5 ounces cut mango 8 medium strawberries, hulled For the creamy caramel dip: ¼ cup dulce de leche 4 teaspoons heavy cream You will also need 8 plastic or wooden skewers Remove the rind from the melon
and cut 8 cubes, each approximately 1 inch. Cut the mango into 8 smaller-size cubes. Thread one cube of melon onto each skewer, followed by a cube of mango and a strawberry. Mix together the dulce de leche and cream to make the dip, and spoon into small bowls. Serve with the fruit skewers. Lemon Yogurt Dip Variation For a tasty alternative dip that is easy to prepare, mix 1/3 cup thick Greek-style yogurt with 2 teaspoons milk, 2 teaspoons confectioners' sugar, and 2 tablespoons lemon curd.
Mexican Balls DOROTHY FUGATE North Platte, NE 1 ripe avocado 1 Tbsp minced onion 1 Tbsp miracle whip ¼ t garlic salt
Mash avocado well and add onion, miracle whip, and garlic salt Mix well. Add 1 Tbsp mild guacamole seasoning Mix well. Spoon avocado mixture into tostado scoop chips. Dot with sour cream if desired
Mushroom Pita Pizzas RONDA MCCABE North Platte, NE 6 Pita breads (6 in diameter) 6 cups fresh or canned mushrooms 2 small red onions (thinly sliced) 2 cups chopped green pepper 4 Tbs basil 3 cups finely shredded mozzarella cheese 5 Tbs Parmesan cheese
Heat oven to 425 degrees. Split each pita bread around edge with knife to make 6 rounds. Place cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bellprepper. Sprinkle with basil and cheese. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 4 pieces. Serves 24. Easy!
No Bake Cookies MADDY SAWYER 8 years old 1 3/4 cups white sugar 1/2 cup milk 1/2 cup butter 4 tablespoons unsweetened cocoa powder 1/2 cup crunchy peanut butter 3 cups quick-cooking oats 1 teaspoon vanilla extract In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a full rolling boil, and then cook for 1 1/2 minutes.
Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened. Store in an airtight container. Tip: Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.
Totally Cool Playdough WILL COX 4 years old 1 cup flour 1 cup water 2 tsp cream of tartar 1/3 cup salt 1 Tbsp vegetable oil food coloring Mix together all the ingredients, except the food coloring, in a 2 quart saucepan. Cook over low/medium heat, stirring. Once it begins to thicken, add the food coloring. Continue stirring until the
mixture is much thicker and begins to gather around the spoon.
BIRDIE LEE North Platte, NE 4 oz. smoked salmon, chopped ½ cup sliced green onion with tops ½ cup peeled, chopped tomato 2 T chopped green pepper
Combine all ingredients in small bowl and mash until well blended. Cover and chill.
Crab Stuffed Mushrooms (French) SUE HEFFNER North Platte, NE 1 lb, fresh mushrooms (approx. 3540) ¼ cup celery finely chopped 2 T onion finely chopped 2 T red bell pepper finely chopped ½ lb. crab claw meat 2 cups oyster crackers crushed ½ cup cheddar cheese, shredded ¼ tsp garlic powder ½ tsp Old Bay Seasoning ¼ tsp black pepper, ground ¼ tsp salt 1 egg ½ cup water 6 slices white cheddar cheese
Saute celery, onion and pepper in butter for 2 minutes; transfer to plate and cool in refrigerator. While vegetables are cooling, wash mushrooms and remove stems. Set caps aside and finely chop half of stems. Discard remainder of stems or use elsewhere. Combine sautéed vegetables, chopped mushroom stems and all other ingredients (with exception of cheese slices); mix well. Place mushroom caps in individual buttered casserole or baking dishes (about 6 caps each). Spoon 1 tsp stuffing into each mushroom. Cover with sliced cheese. Bake 12-15 minutes until cheese is lightly browned.
Preheat oven to 400 degrees.
Butterglas (German Meatballs) - 2nd Place
Remove the dough onto a plate to cool.
HEIDI CONNELL Arnold, NE
Once it’s cooled enough to handle, knead the playdough for a minute or two to get out any lumps and to get it to a better consistency.
5 cups very dry breadcrumbs (I buy the ones in a canister) 1 cup melted butter (not margarine) 4 large eggs 1/4 tsp salt 1 cup half and half (warmed) 1/2 tsp allspice
Store in a ziploc bag.
Lomilomi Salmon Spread (Alaskan & Hawaiian)
Your favorite chicken soup recipe Put crumbs in large bowl and pour melted butter over crumbs. Add unbeaten eggs and salt. Pour heated cream over this mixture. Using hands mix thoroughly. Form into walnut sized balls. Drop balls into boiling soup. When they sur-
face they are done. About 10 minutes. Can be frozen and do not require thawing before being used. This is a traditional German holiday dish. I remember watching and waiting for those yummy balls to surface and have continued to make these for my own children. Any chicken soup will do and I've even put them into ramen nood l e s . Homemade chicken n o o d l e soup is a l w a y s best.
Beef Stroganoff (German) - 3rd Place SUE HEFFNER North Platte, NE 2 lbs. lean beef round steak cut into 1" squares (cubed) ½ cup margarine 1 lb. fresh mushrooms 2 T chopped onion 1 - 6 oz can tomato paste ¼ cup to ½ cup sliced stuffed green olives 2 tsp salt ¼ tsp pepper 1 T Worcestershire sauce 1 T cornstarch 2 T cold water 2 T sherry wine 1 cup sour cream
Brown meat in butter; add mushrooms and onion; add tomato paste, olives, salt, and Worcestershire sauce. Cover and cook gently for one hour. Add cornstarch mixture and sherry wine; cover and simmer 10 minutes. Just b e f o r e serving add s o u r c r e a m . Serve over a bed of white rice.
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Golden Irish Soda Bread DOROTHY FUGATE North Platte, NE 1 tsp butter 4 cups white flour 1 Tbsp salt 1 Tbsp soda 1 cup buttermilk ¾ cup gold raisins
Rub butter into flour, add salt and soda Mix well with a pastry cutter. Add buttermilk, then raisins. Stir into soft dough with wooden spoon, knead lightly into a ball, turn onto lightly, floured baking sheet. Flatten into 1 ½ inch thick circle Make a cross in center with floured knife. Bake 30-35 minutes at 425 degrees.
Jamaican Mango Bread JERLYN HOHNHOLT North Platte, NE 3 Large eggs ¾ Cup Canola Oil 2 ½ cups Bread Flour 1 Cup Sugar 1 teaspoon baking Powder 1 teaspoon baking Soda 1 ½ teaspoons Ground ginger 12 teaspoon Cinnamon ¼ teaspoon Salt ½ C Packed light brown sugar 1 to 1 ¼ Cup finely chopped Mangos 1 C grated apple ¾ Cup chopped macadamia nuts Grated Lime Zest from ½ Lime Cinnamon Mango Butter (1 stick soft margarine that has been blended with ¼ cup mashed mango and ½ teaspoon Cinnamon and ½ teaspoon sugar)
Pre heat oven to 350 degrees. Grease and flour an 8-1/2 x 4-1/2 loaf pan. Put the pan on an insulated baking sheet to prevent the bread from over-baking. Mix the eggs and oil together. In a large bowl, stir together the flour, sugar, baking powder, baking soda, spices and salt. Stir in the brown sugar. Combine the dry and liquid ingredients until blended. The batter will be very thick. Stir in the mango, apple, nuts, and zest. Scrape the batter into the pan and smooth. Bake for ½ hours, or until is golden brown and a knife inserted into the center comes out clean. If the bread looks like it is getting to brown as it bakes, cover loosely with a foil tent. Cool for 5 minutes then remove from the pan. Serve warm with mango butter.
Fried Ice Cream - 2nd Place DARRELL DRULLINGER North Platte, NE 1 stick butter 1 cup sugar 3 cups crushed cornflakes 2 qt. vanilla ice cream softened 1 - 8 oz. container whipped topping 1 tsp cinnamon Honey or chocolate syrup, for drizzling Raspberries or strawberries for garnish Melt butter in frying pan. Add cornflakes and sugar, Fry about 3 minutes, stirring constantly to prevent sugar from burning. Pat about ½ to 2/3 of this mixture into 9 x 13 pan, or place a small amount of mixture
MIRANDA KOEHN Madrid, NE 1/3 cup brown sugar 1 T instant yeast 1 ½ cups warm water 4 ½ - 5 cups flour Mix and let stand 5 minutes the first 3 ingredients. Add flour; stir until dough no longer sticks to bowl. Let rise ½ hour. Pinch off a piece roll in a rope and shape in pretzel shape. Dip in bowl of 1-cup hot water with
1 T baking soda in it. Place on greased baking sheet. Let rise 15 minutes to ½ hour. Bake at 450 degrees for 10 minutes or till g o l d e n brown . Brush with butter and roll in cinnamon sugar. Serve with caramel for dipping. Very Good!
Oriental Chicken Bites - 3rd Place JERLYN HOHNHOLT North Platte, NE 1 8oz. Can Crushed Pineapple 1 ½ Cups Sugar 1-14 ½ oz. Can Hunts diced tomatoes with spicy red pepper ½ Cup Wine Vinegar ½ Cup chopped onion ½ Cup Chopped Red Pepper 1 T. Teriyaki Sauce ¼ teaspoon ground fresh ginger \ 1 T. Cornstarch Batter 1-C flour 1-Cup Cornstarch 2 t. Baking Powder 2 t. Baking Soda 2 tsp. Sugar 1 1/3 Cups cold water Oil for deep-frying 1-1/2 pounds boneless skinless chicken breasts cut into chunks Drain pineapple, reserving the
juice. In a saucepan, combine the pineapple and the next 7 ingredients. Simmer for 20 minutes. In a bowl, combine cornstarch and the reserved pineapple juice until smooth; add to the tomato mixture. Bring to a boil; boil and stir for 2 minutes or until slightly thickened. Remove from heat and set aside. In a bowl combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. Heat oil in a fryer to 375 degrees. Dip the chicken pieces in the batter' drop into oil and fry until g o l d e n brown and juices run clear, about 5 minutes. Serve with the sauce.
Let ice cream sit out for about ½ hour to soften it. In large bowl and using hand mixer beat ice cream, whipped topping and cinnamon. Pour ice cream mixture on top of crust in 9 x 13 pan or dishes. Sprinkle rest of crumbs on top and freeze. Lightly drizzle each serving with honey or chocolate and garnish w i t h berries, if desired.
Apple Dumplings STELLA LARREAU Hershey, NE
German Soft Pretzels - 2nd Place
into individual dishes.
2 Granny Smith apples 2 cans crescent rolls 2 sticks butter 1-1/2 cups sugar 1 tsp vanilla Cinnamon 8 oz. Mountain Dew Peel and core apples cutting them into 8 pieces each. Roll each apple slice in crescent roll. Place in 9 x
13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around edges of pan, being careful not to pour it on apples and rolls. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of sweet sauce from pan over the top. I usually line apples in two rows, in center of pan. This makes it look elegant.
2 cups milk 2 beaten egg yolks ¼ cup sugar 1 cup coarsely crushed saltine crackers ½ cup shredded coconut 1 tsp vanilla 2 egg whites ¼ cup sugar
ELLEN WARATH North Platte, NE
baking dish. Sprinkle with nutmeg. Bake 50 minutes at 350 degrees until knife comes out clean near center.
½ cup white rice 4 cups milk ¼ cup butter 3 eggs ¾ cup sugar 1 tsp vanilla ¼ tsp salt ½ tsp nutmeg Combine rice and 2 cups milk in double boiler; cover and cook until rice is tender; add butter. Beat eggs. Mix in sugar, vanilla, salt and remaining milk. Add to hot rice and blend well. Pour into buttered 2 qt.
To carry out Swedish Christmas tradition, insert a whole almond somewhere in the pudding. The one who finds the almond is next to get married.
Grandma Sienna's Sugar Cookies SUE HEFFNER North Platte, NE ¾ cup shortening 1 cup sugar 2 eggs ½ tsp vanilla 2-1/2 cups sifted flour 1 tsp baking powder 1 tsp salt Mix first 4 ingredients thoroughly.
Sift together flour, baking powder and salt. Stir dry ingredients into batter. Chill at least one hour. Roll out 1/8" thick and cut into desired shapes. Place on ungreased baking sheet and sprinkle with sugar if desired. Bake until delicately brown in 400 degree oven for 6 - 8 minutes. Cookies may also be frosted if desired: powdered sugar, butter, milk and red food coloring.
Pretzel Pie
Cracker Pudding (Middle Colonies) BIRDIE LEE North Platte, NE
Great Grandma Duganay's Swedish Creamy Rice Pudding - 3rd Place
In saucepan gradually stir milk into egg yolks. Add ¼ cup sugar. Cook over medium heat until thick and bubbly. Remove from heat. Stir in crackers, coconut, & vanilla. Pour into 1 qt. casserole. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar; beat until stiff peaks form. Spoon over hot pudding. Bake in 350 degree oven 12 to 15 minutes. Serves 6 to 8.
CYNTHIA LOVING North Platte, NE 1 lrg bag small pretzels 1 stick margarine, melted 1 - 8 oz pkg. cream cheese 2 boxes Jello-any flavor you choose (or 8 cups Jello already prepared) 1 large bowl Cool Whip ½ cup sugar Fresh fruit (optional) Pretzel Pie (continued) Using blender or food processor grind pretzels to fine dust. Put
pretzels in large bowl and add ½ cup sugar and melted butter; mix well. Press pretzels mixture into bottom of 9 x 13 pan spreading evenly. Refrigerate crust until filling is prepared. Save some crust to sprinkle over top of dessert. Blend cream cheese and Jello together in blender until smooth consistency. Pour mixture over crust and spread evenly. Top with fruit and spread Cool Whip over top. Sprinkle remaining pretzel crumbs on top. Refrigerate four (4) hours and serve.
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All American Apple Pie DOROTHY FUGATE North Platte, NE 1/3 cup white sugar 1/3 cup brown sugar 2 Tbs Corn starch 1/8 t salt ¼ t nutmeg ½ t cinnamon
Mix above 6 ingredients together, pour over 6-7 cups pared cored, sliced apples. Mix well, add 2 teaspoons lemon juice put into prepared pie crust. Dot with butter and top with pie crust, flute edges cut 2 slits in top crust. Bake 425 degrees 15 minutes. Lower heat and bake 350 degrees 35-45 minutes. Cool on rack.
Triple Chocolate Cheesecake Torte NORMA LAUER Gothenburg, NE 1 German chocolate cake mix 15.25 ounce 1 8 ounce package cream cheese softened 2 cups whipped topping thawed 2/3 cups granulated sugar ¼ cup plus 2 Tbs chocolate syrup Preheat oven to 350 degrees Generously Grease a 15 ½ x 10 ½ x 1 inch baking pan. Sift 2 teaspoons cocoa powder on pan Chocolate Glaze 1 ounce unsweetened chocolate 1 Tbs butter ¾ cup powdered sugar 1 t vanilla extract 5 teaspoons hot water Heat chocolate and butter over low heat until melted, remove from heat. Cool slightly . Stir in sugar, vanilla and water until smooth and of desired consistency.
Cake Batter Prepare cake mix as directed on box. Bake 20 -25 minutes until cake springs back when touched lightly in center. Cool cake 10 minutes; remove from pan; cool completely In medium bowl, beat cream cheese, granulated sugar and chocolate syrup. Add whipped topping, mix until blended. Trim narrow ends of cake; cut crosswise into three equal parts. Fill layers with cream cheese mixture, press down gently to adhere layers together. Spread chocolate glaze over top, allowing some to drizzle down sides. Refrigerate until serving time. Garnish with chocolate curls or other decorations for the holiday season. Yield 10 servings.
Homemade Empanadas JANA DOOLITTLE Madrid, NE
Syrup ¾ cup butter ¾ cup cream 1 ½ cup sugar 1 ½ tsp vanilla
Tortillas 4 cups flour 1 ½ tsp salt ½ cup shortening 1 ¼ cup water
Mix butter, cream and sugar in saucepan. Boil for 1 ½ minutes
Mix four and salt, cut in shortening and add water. Roll into 20-24 balls, cover and let sit for 10 minutes. Press and then fry tortillas until slightly brown. Place in a tortilla keeper.
Other Fruit pie filling Cinnamon Put fruit pie filling in a tortilla, Roll up and place in 9x13 pan. Continue until pan is full. Pour syrup over the top and sprinkle with cinnamon. Bake at 350 degrees for 20-30 minutes or until lightly browned.
Fruit Cake JUNE WESCOTT Brewster, NE 1 1 1 1 1 1
cup cup cup cup cup cup
dates whole walnuts whole raisins candied pineapple citris peck maraschino cherries drained
Any fruit (dried) you want to put in or have on hand
Put in a large bowl and mix. Mix up a white or yellow cake mix. You can use a cake batter made from scratch. Pour the cake mix in the fruit mix. It may not take it all, so you better only put in enough to hold the fruit securely together. Bake in a 350 degree oven for 35 minutes. Check after 25 or 30 minutes (may be done). Slice thin and you won't have to chop ingredients.
Sopapilla Bars BONNIE HALL Cozad, NE 2 packages crescent roll dough 1 ½ sup sugar (divided) 1 t vanilla 8 oz cream cheese ½ stick butter 1 t cinnamon Preheat oven to 350 degrees. Coat 9x13 pan with cooking spray.
Beat together cream cheese, vanilla, and 1 cup sugar set aside. Cover bottom of pan with 1 pkg of crescent roll dough, top with cream cheese mixture and 2nd pkg of dough. Melt butter and pour over dough. Bake 30 minutes. Combine remaining ½ cup sugar with cinnamon, sprinkle over batter.
Gugelhupf (German Austrian) - 2nd Place BIRDIE LEE North Platte, NE 1 pkg dry yeast ¼ cup warm water ½ cup sugar ¼ cup butter or margarine 2 eggs ½ cup milk 2-1/2 cups flour 1 tsp salt ½ cup raisins 1 tsp grated lemon peel 1 T butter or margarine, melted 3 T fine dry bread crumbs Blanched whole almonds Soften yeast in warm water. In mixing bowl cream sugar and ¼ cup butter or margarine. Add eggs and beat well. Warm the ½ cup milk and add to creamed mixture. Then add yeast. Then add flour
and salt. Beat with electric mixer until smooth. By hand stir in raisins and lemon peel. Cover and let rise in warm place until double (about 2 hours). Prepare a 1-1/2 qt. flute tube pan by brushing inside with melted butter and sprinkling with fine dry bread crumbs. Arrange whole almonds in bottom of pan. Stir down batter and spoon carefully into mole. Let it rise until double (about one hour). Bake at 350 degrees until done, about 25 minutes. Cool 10 minutes and remove from mold.
Yugoslavia Poteca Nut Roll MIRANDA KOEHN Madrid, NE 1 package (1/4 oz) active dry yeast ¼ cup warm water (110 degrees to 115 degrees) ¾ cup warm milk (110 degrees to 115 degrees) ¼ cup sugar 1 t salt 1 egg (lightly beaten) ¼ cup shortening 3 to 3 ½ cups all purpose flour Filling: ½ cup butter or margarine softened 1 cup packed brown sugar 2 eggs (lightly beaten) 1 t vanilla extract 1 t lemon extract (optional) 4 cups ground walnuts In bowl dissolve yeast in water then add milk, sugar, salt, egg, shorten-
ing and 1-1 ½ cups flour, beat till smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface. Knead until smooth and elastic about 6-8 minutes. Place in greased bowl, turning once to grease top (over and let rise until doubled about 1 hour) Combine filling ingredients adding enough milk, (about 1/2 cup) so mixture is of spreading consistency, set aside. Punch down dough, roll into 30 in x 20 in rectangle pan. Spread filling to within 1 in of edge Roll up from on long side, pinch seams and ends to seal. Place on greased baking sheet and shape in tight spiral. Cover and let rise till nearly double, about 1 hour. Bake at 350 degrees for 35 minutes or till golden brown. Cool on wire rack. Brush with a glaze of confections sugar and milk if desired.
Date & Nut Bread - 3rd Place RONDA MCCABE North Platte, NE 1 cup chopped dates 1 cup boiling water 1 tsp shortening 2 cups sifted flour 3 tst baking powder ½ tst salt ¾ cup suger 1 egg 1 cup chopped nuts Combine dates, water and shortening. Cover and cool. Sift flour, baking powder and salt together.
Add to date mixture alternately with flour mixture. Add nuts and pour into greased loaf pan. Let stand 20 minutes. Bake at 325 degrees for 50-60 minutes. Wrap in foil when cold. Makes one loaf. The flavor improves after standing 24 hours. an add raisins, dried fruit, etc.
Sue’s Streusel-Filled Muffins SUE HEFFNER North Platte, NE ¾ cup sugar ¼ cup soft shortening 1 egg ½ cup milk 1-1/2 cups flour 2 tsp baking powder ½ tsp salt Heat oven to 375 degrees. Grease and flour muffin tin or muffin paper cups. Mix sugar, shortening and egg thoroughly. Stir in milk; measure flour by dip-level-pour method. Blend dry ingredients; stir.
Spread, scoop or pour batter into muffin (paper cups) tin. Top with streusel mixture. Bake 25 to 30 minutes or until toothpick stuck into muffin comes out clean. Serve warm. Makes 9 large-sized muffins. Streusel topping: (Can also add to middle of muffin as well as topping muffins) 1 cup firmly packed brown sugar 4 T flour 4 tsp cinnamon 4 T melted butter 1 cup chopped nuts
Sweet Potato Bread & Pineapple Butter (German) ARLENE KRULL North Platte, NE 1-3/4 cups flour 2 eggs 1-1/2 cups sugar 1 cup mashed sweet potatoes 1-1/2 tsp cinnamon ½ cup oil 1 tsp nutmeg 1/3 cup water ½ tsp. soda ½ tsp baking powder ½ tsp salt
Mix dry ingredients together. Mix eggs, mashed sweet potatoes, oil, and water and mix with dry ingredients stirring just until moistened. Bake in greased 9 x 5" bread pan. Bake in 350 degree oven for 50-60 minutes. Use toothpick to test doneness. Let loaf rest 10 minutes before removing it from pan. Serve with pineapple butter. Pineapple butter: ½ cup soft butter 1 - 8 oz can crushed pineapple, well-drained
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ETHNIC-KIDS
ETHNIC-TEEN
Grandma Leta’s Cabbage By Kaelob Marx Burger Casserole Hay Springs, NE Dough: 1 cup hot water 1 T yeast 1 T sugar 1 tsp salt 3 ¼ cups flour ¼ cup butter Filling 2 lbs. hamburger 1 onion 1 head cabbage 1 can mushroom soup 1 can sliced mushrooms Salt and pepper 1 T sugar First mix the hot water, yeast, sugar, and salt. Let it sit for a few
minutes and add the flour. Then mix in the butter and let the dough raise. Next in a large skillet, brown the hamburger with the onion, salt, and pepper. Then add the cabbage. After that mix in the mushroom soup, mushrooms, and sugar. After the dough has risen, separate it into two equal balls and set one to the side. Roll out the one ball and press it into the bottom of a 9x13 pan. Now pour in the filling and cover the top with sliced cheese. Now roll out the other ball and place it over the top of the casserole. Bake it for 45 minutes at 350°F. Let it cool slightly before cutting it.
Irish Blarney Stones By Amber McClanahan North Platte, NE
Finnish Pulla (Suomalainen Pulla) 2 cups milk ½ cup warm milk (110 degrees F) 1 pkg dry yeast 1 cup white sugar 1 tsp salt ½ tsp nutmeg ½ tsp cinnamon 4 eggs, beaten 9 cups all purpose flour ½ cup butter 1 egg white (egg wash) 3 T raw sugar (or white sugar may be used if you have no raw sugar) Heat milk in small saucepan until it bubbles; remove from heat and let cool to lukewarm. Dissolve yeast in warm water put in mixing bowl; then add lukewarm milk, sugar, salt, cinnamon, nutmeg, 4 eggs, and about 2 cups flour. Beat until dough is smooth and elastic. Add about 3 cups flour to the dough and beat well. Dough should be smooth and glossy when you look at it. Add butter, stir well. Beat until dough is glossy. Add rest of flour until dough is stiff. Cover dough; let rest 15 minutes. Knead dough until smooth and satiny. Place in large greased
bowl and turn dough to grease the top. Cover with damp clean dishtowel. Let rise in warm place until doubled in size, about 1 hour. Punch down and let rise until doubled in size again about another hour. Turn out dough onto a greased surface, divide into 4 parts; then divide the 4 parts into 3 parts. Roll each piece into a 12-16 inch strip. Place three strips onto your greased baking sheet and braid your three strips. Braid all of your strips, and you should get 4 braided loaves. Let loaves rise 20 minutes. Set oven for 350 degrees. Separate one egg into a bowl and throw the yolk away. Then add water to egg white to make sufficient egg wash and stir well. Brush egg mixture onto loaves; then sprinkle about 3 T sugar on the bread loaves. We prefer the taste of raw sugar but white sugar is fine. Bake 20-30 minutes. Check occasionally because bottom burns easily.
MIRANDA KOEHN Madrid, NE Cake 3 eggs separated 1 cup flour ¼ t salt ½ t vanilla 1 cup sugar 1 1/3 t baking powder ½ cup boiling water Beat egg yolks till lemon colored add sugar gradually beat till mixture is creamy. Sift dry ingredients, add alternating with boiling water to the egg yolks and sugar mixture, add vanilla . Beat egg whites till stiff and
fold into above ingredients. Put into ungreased 9x13 pan. Bake 30 minutes at 350 degrees. Frosting ½ cup butter softened 1 egg yolk 2 ¼ cups powdered sugar 1 t vanilla 1 lb salted peanuts For the frosting cream butter, yolk and sugar, add vanilla, beat until smooth. Let cool, then cut in 24 - 2 inch squares. Then frost on all sides with frosting and roll in crushed peanuts.
Tutti-Fruit Cake RONDA MCCABE North Platte, NE 1 - 6 oz. can frozen orange juice concentrate, thawed ½ cup molasses 3 cups raisins 1 cups candied fruits ½ cup margarine 2/3 cup sugar 3 eggs 1-1/2 cups sifted all purpose flour ¼ tsp baking soda 1 T ground cinnamon ½ tsp nutmeg ¼ tsp allspice ½ cup walnuts or any other nuts desired
Bring juice concentrate, molasses, raisins to a boil. Reduce heat and simmer 5 minutes, stirring in candied fruits and set aside. Cream butter and sugar; beat in eggs, one at a time. Sift together all dry ingredients and stir into creamed mixture. Add fruits and nuts. Turn into a floured, greased 8-1/2 in. fluted tube pan. Bake 2 to 2-1/2 hours at 275 degrees. Cool ½ hour. Remove from pan. Wrap and refrigerate. If for holiday baking sprinkle with powdered sugar on top and further decorate with sprigs of holly, fruit, maybe a candle in the middle.
Peppar Kakor (Swedish Spice Cookies) CHERYL LYKINS North Platte, NE 2 cups flour 2 tsp baking soda 1 tsp cloves 1 tsp ginger 1 tsp cinnamon 2 sticks margarine 1 cup sugar ¼ cup molasses 1 egg Sift together dry ingredients. Beat sugar and margarine in large bowl with mixer for 1 minute. Add egg and molasses and mix well. Then
add flour mixture, mixing just until combined. Use about 1-1/2 tsps dough for each cookie. Roll into balls. Arrange on baking sheet about 2 inches apart. Flatten dough balls with a glass dipped in sugar. Bake until set, about 9 to 10 minutes at 350 degrees. Transfer to wire rack and let cookies cool. Makes about 5 dozen cookies. Note: Christmas Eve was so important to our Swedish family. Aunt Lillie's Pepper Kakor made it even more special.
Raspberry Walnut Shortbread Bars SARAH (GINNY) HEROLD Cozad, NE Shortbread base: ½ cup raspberry jam 2 eggs ½ cup packed brown sugar 1 tsp vanilla 2 T flour 1/8 tsp salt 1/8 tsp baking soda 1 cup chopped walnuts Prepare shortbread base. Press into bottom of 9" square pan to
make even layer. Bake 20 minutes in 350 degree oven until edges are lightly brown. Remove from oven and spread jam over shortbread. Beat eggs with sugar and vanilla until well blended. Stir in flour mixture with salt and soda. Add walnuts. Spoon over jam. Spread lightly to corners of pan, Return to oven for 20-25 more minutes or until top is set. Cool in pan. Makes 24 bars.
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2012 Telegraph Recipe Contest winners: German Icebox Cake CAROL BENDER North Platte,NE Note: Use only a glass 9 x 12 baking dish 1 cup whole milk 1 bag marshmallows 1 cup chopped walnuts 1 large can crushed pineapple 1 carton real cream "or" 1 tub Cool Whip 1 box graham crackers Mix milk and marshmallows and stir constantly while marshmallows melt. Set aside to cool or place pan in cold water. (Medium/low heat).
Crush graham crackers to fine consistency - 1 separate package. Pat cracker crumbs in bottom of glass 9 x 12 baking dish. Don't use metal pan. Drain pineapple; put half of it into dish on top of crust. When marshmallow mixture is cool, add whipped cream; mix together; add 1 cup chopped walnuts. Pour evenly over pineapple-don't fill dish too full. Top with remainder of pineapple. Sprinkle top with more crushed graham crackers (about 1 separate package). Place dessert in refrigerator to chill a few hours before serving.
Apple Bavarian Torte DONNA BAILEY Big Springs, NE ½ cup butter ½ tsp vanilla extract ½ cup white sugar 6 apples peeled, cored, sliced ¼ tsp vanilla extract 1/3 cup white sugar 1 cup all purpose flour ½ tsp cinnamon 1 - 8 oz pkg cream cheese ¼ cup sliced almonds ¼ cup white sugar 1 egg Directions: Preheat oven to 450 degrees. Cream together butter, sugar, vanilla and flour. Press crust
mixture into flat bottom of 9 inch spring form pan and set aside. In medium bowl blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all. Bake for 10 minutes. Reduce heat to 400 degrees and continue baking 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan. This torte is made in a spring form pan. Cream cheese, almonds and apples deck this to the nines. Enjoy the dessert with your loved ones during the holidays!
Cold Buttermilk Soup (German) ARLENE KNOLL North Platte, NE
Bring to a boil. Turn burner off and let soup cool. Refrigerate.
¼ cup rice cooked in 2 cups water for 20 minutes. Drain well. Pinch of salt. Salt when done. ½ cup sugar - add to rice Add ¼ - ½ lemon, including rind, sliced ¼ cup raisins -- Cover with hot water and soak for 10 minutes. Add 1 quart buttermilk
Note: This was my Grandma Karre's recipe. This is like a summer soup and it is eaten cold. It's very good!
Pumpkin Dessert STELLA LARREAU Hershey, NE 1 - 29 oz. pumpkin (or use 2 smaller cans) 1 tsp ginger 4 eggs ½ tsp. nutmeg 1 - 13 oz. can evaporated milk 1 pkg yellow cake mix 1-1/2 cups sugar 1 cup melted butter 2 tsp cinnamon 1 cup chopped nuts
Beat pumpkin, eggs, milk, sugar and spices together and pour into ungreased 9 x 13 pan, sprinkle dry cake mix over mixture; pour melted butter over cake mix and sprinkle with chopped nuts. Bake at 350 degrees for 1 hour. Serve with Cool Whip.
ETHNIC-BREAD
Grandma McNamara’s By DONNA BAILEY Potato Rolls Big Springs, NE Ingredients: 1 russet potato (big enough to make ½ cup mashed potato) peeled & chopped. 1/3 cup unsalted butter, softened 2 T granulated sugar 1 T honey ½ tsp salt 1 egg ½ cup milk, warmed 1-1/8 tsp instant yeast ¼ cup reserved potato water, lukewarm, with 1 tsp sugar added to it. 2-1/2 - 3 cups flour (I use half all-purpose and half bread flour) Directions: Boil potato until tender. Drain cooking water, reserving ¼ cup for use in rolls. Finely mash potato and measure out ½ cup. Let cool to nearly room temperature. In bowl of stand mixer fitted with paddle attachment, mix together potato, butter, sugar, honey, salt and egg. Mix together on medium speed for about 2 minutes. Combine yeast with warm milk and reserved potato water and pour into mixer bowl. Mix
on low speed until incorporated. Gradually add flour, about ½ cup at a time, until soft dough forms. Switch to dough hook attachment on knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes. Line baking sheet with parchment paper. Turn dough out onto lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls. Place rolls on pre-pared baking sheet, about 1-1/2 inches apart. Sprinkle rolls with dusting of flour. Cover with a clean kitchen towel and let dough rise again until rolls have grown into each other, about 30-45 minutes. Meanwhile, preheat the oven to 400 degrees, Bake in preheated oven for about 12 minutes, until golden. Serve warm.
ETHNIC-MAIN COURSE
By Stella Larreau Hershey, NE chilies and bring to boil. Spread one-fourth of sauce in 9 x 13 pan (could be larger pan). Layer one-third of tortilla strips and one-third of cheese. Repeat layers twice more, ending with cheese. Cover with foil and bake at 350 degrees for30 minutes. Remove foil and bake another 20 minutes. Flour tortillas will swell so putting pan on cookie sheet while baking will prevent possible runover.
Enchilada Casserole 2 lbs. ground beef 1 cup chopped onion 2 cloves garlic, minced 1 can Cream of Chicken soup 1 can Cream of Mushroom soup 1 - 10 oz. can mild enchilada sauce 1 cup milk 1 - 4 oz. can chopped green chilies 12 flour tortillas, cut in 4 inch strips 2 cups shredded Monterrey Jack cheese Brown ground beef, onion and garlic. Stir in soups, sauce, milk and
Above: Donna Bailey with her Ethnic Bread winner Grandma McNamara’s Potato Rolls, Jerlyn Hohnholt with her Ethnic Dessert winner South of the Border Tres Leches Cake, and Stella Larreau with her main course winner Enchilada Casserole. Below: Amber McClanahan, age 11, Kids category winner Finnish Pulla, and Kaelob Marx, age 13, with his winning Teen recipe, Grandma Leta’s Cabbage Burger Casserole.
ETHNIC-DESSERT
South of the Border Hohnholt Tres Leches Cake By Jerlyn North Platte, NE 1 box yellow cake mix 1-1/4 cups water 2 T vegetable oil 3 eggs 1 cup crushed pineapple, welldrained 1 can sweetened condensed milk ½ cup coconut milk ½ cup whipping cream 1 container vanilla flavored whipped topping ¼ tsp rum extract 1 T Torani (vanilla) Powdered sugar Heat oven to 350 degrees. Grease bottom only of 9 x 13 pan. In large bowl beat cake mix, water, oil, eggs and pineapple with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl
occasionally. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every ½ inch with long fork, wiping fork occasionally to reduce sticking. In large bowl stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover and refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Combine whipped topping with extract and Torani. Mix in enough powdered sugar to make a spreading consistency. Spread frosting over cake. Garnish each piece with pineapple spear and maraschino cherry. Store cake loosely covered in refrigerator. Serves 16.
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And the 2012 Telegraph Recipe Contest winner is... Donna Bailey of Big Springs with her Party Empanadas
ETHNIC-APPETIZER
Party Empanadas Crust: 2 - 8 oz pkgs cream cheese, room temperature 2 cups butter, room temperature 4 tsp. chili powder 1 tsp. cumin 4 cups flour Filling: 1 lb. ground beef 1 - 4 oz. can chopped green chilies, drained 1 - 4 oz. can chopped black olives, drained 1/3 cup finely chopped green onions 1 jalapeno pepper, seeded and finely chopped 2 cups grated cheddar cheese 2 T butter, melted Crust: Beat cream cheese, butter, chili powder and cumin in large bowl with electric mixer until smooth. Stir in flour until well blended. Divide dough in half. Form each half into a ball and flatten to a 1 inch thick circle. Wrap in plastic wrap and refrigerate at least 2 hours.
always looking for new ideas.” This year’s event was a celebration of holiday culture. As the overall winner, Bailey will receive a new Traeger pellet grill from AJ’s Heating Air Conditioning Sheet Metal.
By DIANE WETZEL dwetzel@nptelegraph.com Donna Bailey of Big Springs was the overall winner at the annual North Platte Telegraph Recipe Contest on Saturday. Bailey’s party empanadas were a hit with the judges. “All of judges have been with us for several years, and they look forward to this,” said organizer Julie Murrish. “We enjoy the wonderful food and seeing how contestants present their entries. The recipe contest is a longtime tradition at the Telegraph and we are
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Judges for the event were Carol Bodeen of the North Platte Chamber and Development Corporation, Chris Linn of the North Platte Telegraph, Dillon Thompson and Dennis O’Brien. The McClanahan sisters swept the kid’s category this year. Amber, 11, won first place with her Finnish Pulla, Delaney,10, took second with her Mexican Hot Chocolate and 7-year old Alaina placed third with her sugared cranberries. Kaelob Marx, 13 took the top prize in the teen category with Grandma Leta’s cabbage burger casserole. Kyann Kreutzer was second with her Dorrito casserole. Josie Cox placed third with her cheesy potatoes.
By DONNA BAILEY Big Springs, NE
Filling: Crumble beef into large skillet and cook over medium heat, stirring often, until browned. Drain well. Transfer beef to large bowl and stir in remaining filling ingredi-ents, adding cheese last. Refrigerate 30 minutes. To make empanadas: Place one oven rack in top third and another in middle of oven. Heat oven to 375 degrees. Have two large cookie sheets ready. On lightly floured surface with a lightly floured rolling pin, roll one piece of dough to 1/8" thickness. (Keep remaining dough refrigerated.) Cut dough into 4 inch circles using saucer as a guide. Place 1 generous tablespoon of filling in middle of each circle. Fold in half over filling. Place on cookie sheet. Press edge with tines of fork to seal. Brush empanadas lightly with melted butter and bake 10 minutes. Reverse position of pans on oven rack. Bake 10 minutes longer or until golden brown. Serve hot or remove from racks to cool. Yield: 46 empanadas.
In the appetizer category Bailey’s empanadas took first place. Jerlyn Hohnholt was second with her Oriental chicken bites. Miranda Koehn’s German soft pretzels placed third. Bailey also took first place in the bread category with Grandma McNamara’s potato rolls. Birdie Lee’s Gugelhupf was second and Rhonda McCabe’s bread salad was third. Stella Larreau’s Enchilada casserole won first prize in the main course category. Heidi Connell’s Butterglas (German meatballs) was second and Sue Heffner’s beef stroganoff was third. Hohnholt took first place in the dessert category with her South of the Border Tres Leches cake. Darrell Drullinger placed second with his fried ice cream recipe and Ellen Warath was third with Great-Grandma Duganay’s Swedish creamy rice pudding. “We had many excellent entries this year and I know the judges had a tough time deciding,” Murrish said.
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