Category Archives: Recipes

Sweet Creamy Corn #corn #recipe

Sweet Creamy Corn #corn #recipe

Nothing says “fall” like corn.  We like ours sweet and creamy.  OK, so it’s not fall as yet, but we are getting there.  Be prepared with multiple corn recipes.  This side dish is a favorite around here.

Here is the tried and true recipe for the ‘sweet and creamy corn’ dish. I am sure you can find it elsewhere on the web too but you can download an image to print a recipe card here at Food Buddy Ks. Nice to have this option, eh?  Text recipe follows image —

Sweet Creamy Corn Recipe from Eileen Brown

Sweet Creamy Corn Recipe from Eileen Brown – right click to download and print.

Creamy Sweet Corn

Ingredients

2 (16-ounce) bags frozen whole kernel corn (or 3 to 4 cans)
1 (8-ounce) package regular or light cream cheese – cubed
1/4 cup butter – cut into chunks
1/4 cup milk
2 tablespoons sugar
garnish Chopped fresh parsley – optional

Directions

Crock Pot

1 – Combine all ingredients in crock pot.
2 – Cook, stirring a few times, on high 2 to 2 1/2 hours or on low 4 – 5 hours.
3 – Optional – Garnish with chopped parsley.

Stove Top

1 – Melt cream cheese and butter in a saucepan.
2 – Add milk and sugar – stir to combine.
3 – Add corn and stir to mix in sauce. Cover – low to medium heat.
4 – Cook 15 to 20 minutes until corn is tender.
5 – Stir often so as not to scorch cream cheese!
6 – Transfer to serving dish.
7 – Option – Add parsley garnish.

RECIPE TIPS

Leftover corn reheats excellently in the microwave.

Enjoy!

EB Signature

 

UnMess Your Chili Dogs!

UnMess Your Chili Dogs!

It is certainly chili weather in Kansas and with the cold and blizzard conditions on the East coast right now, chili is being made by the gallons; tons if you will.  We all love chili here and make giant batches so we can have lots of leftovers.  Chili does get better with age in the refrigerator so huge batches are common.

But how many days can you eat chili and be be completely happy?  Actually a LOT of days! We smother enchiladas with chili sometimes and utilizing a side dish can make a difference too.

  • with salad and crackers
  • with fresh veggies and cheese bread
  • with tortilla chips and nacho cheese
  • with fries, ‘tater tots, ‘tater wedges, baked ‘taters with bacon and MORE cheese.

Just a few but of course there are so many variations to go with chili, straight from a bowl.

Chili Dogs a favorite for leftover Chili.

Oh YEAH!  Homemade chili dogs certainly makes the list of favorites at any household. Known as ‘fast food’,  fattening food,  artery cloggers and more, chili dogs have been given a really bad rap.  But how often do you eat a chili dog or two?  Once, twice or three times a year?  Well, then make up for it on other days with salad.  But enjoy the ones you do eat!

At our house ‘finger foods’ that are messy are simply not acceptable.  With handicapped folks and with kids, a chili mess with chili dogs does not make a happy dinnertime for Mom.  So to forgo that mess on faces, hands and clothes, here is a solution for when Dad and/or kids BEG for chili dogs.

How To UnMess Your Chili Dogs —

0-tp-unmess-your-chili-dogs-food-buddy-ks

How to UnMess Your Chili Dogs! 

Simply make layers —

  • toasted bread, cubed
  • sliced hot dogs or sausage, fried
  • fresh chopped onions, or green onions
  • cheese of your choice

Cheese in our infographic happens to be leftover Nacho Cheese.  It was what was available, at the time.  It was great too.

0-tp-chili-dog-plate-with-fries

Chili Dog plate with fries.

Enjoy your chili dog plate however you like it!  YUM!

— Eileen Brown, Derby KS

Sweet Stuffed Pear Salad — #recipes

Sweet Stuffed Pear Salad — #recipes

This won’t sound good.  I didn’t think it sounded good either when my Facebook friend, Gwen Studyvin told me about it this past week.  I met Gwen for the first time, face to face, (we have SO many things in common!) and she told me about this very simple recipe.  Because she raved about it, I tried it the very day I met her. Delicious!

Sweet Stuffed Pears --- FoodBuddyKs.com

Sweet Stuffed Pears — FoodBuddyKs.com

Like I said this is one of those simple and simply delicious items that are easily overlooked because when you first hear, view or read the recipe, it does not sound like the ingredients go together.  The surprise is wonderful when it turns out to be good enough to serve to guests.

Just three ingredients —

01 – One Can Pear Halves
02 – Hellmans Mayonnaise
03 – Shredded Mild Cheddar Cheese

Directions —

01 — Drain the pears and arrange on a plate or platter.

02 — Stuff each pear with about a teaspoon (or less) of Hellman’s mayonnaise.

03 — Sprinkle the shredded cheese over the top.

Enjoyed —

I put two of these on my plate but went back for another one!

Russ had three on his plate, but he managed to eat all the rest of the pears in this one meal!

REALLY good – give it a try — it’s great food.

Ground Beef Shepherds Pie #FBKrecipe

By Eileen Brown Food Buddy G+ Page — Profiles Facebook Twitter Google+ Pinterest  

Updated – 06-17-14 – to remove Prairieland Food Discount Food Program and insert Food Buddy Ks

Ground Beef Shepherds Pie

This is an “oldie but goodie” on the food list.  Old fashioned; yes.  Really great meal in a casserole dish? Absolutely!  I don’t know if this one is exactly like others available online, but this is how it’s made at our house.

Ingredients

1-2 lbs. ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10 oz.) beef gravy
1 cup frozen mixed vegetables
1/4 tsp Worcestershire sauce
Salt and pepper
2 c mashed potatoes
1 cup shredded cheddar cheese – optional

Cooking Directions

1 – In a large skillet, cook the beef, onions and garlic; drain.
2 – Stir in gravy, vegetables, sauce, salt and pepper.
3 – Transfer to a greased baking dish.
4 – Spread potatoes over the top.
5 – Bake, uncovered, at 350 for 30 minutes.
Yield = 4 servings
Note 1 – We like to add shredded cheddar cheese to the top – last 5 to 10 minutes of baking time.
Note 2 – Substitute a can of peas and carrots (or other vegetables)
for the frozen mixed vegetables when you have none in your freezer.

~~~  ~~  ~~~  ~~  ~~~

To save image just right click and save to your hard drive.
To print, place image in Word or other word processing program.

recipe image courtesy buddy web graphics

Ground Beef Shepherds Pie

Ground Beef Shepherds Pie #recipe #fbkrecipe #shepherdspie

   

Eileen Sig - Fall

Baked French Toast Casserole #plfrecipe

BAKED FRENCH TOAST CASSEROLE

Prep time 20 min – Inactive prep time 8 hours – Cook time 40 minutes
Put together the night before you want to bake.

Ingredients
1 – 2 lb pkg french toast sticks
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp Granulated Sugar
1 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Dash Salt
Praline Topping, receipt follows
Serve with maple syrup

Directions:
1 – Cut french toast sticks into bite size pieces, arrange in a generously buttered 9 x 13 baking dish.
2 – In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt.
3 – Beat with a rotary beater or whisk until blended, but not too bubbly.
4 – Pour mixture over the cut up french toast sticks, making sure all are covered evenly with the mixture.
5 – Cover with foil and refrigerate overnight.
6 – The next day, preheat oven to 350 degrees.
7 – Spread the Praline topping evenly over the bread – bake 40 minutes,
until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1 – Combine all ingredients in a medium bowl, blend well.
2 – Spread over the top of the french toast sticks before baking.

Enjoy!

EB Signature

 

Southern Corn Casserole #corn #recipe #bbrecipe

Southern Corn Casserole

My family loves corn, in all it’s incarnations.  We needed a nice sweet side dish at Easter for the bone in ham and this one really filled the bill.  Along with mashed potatoes, okra and a nice strawberry concoction, this corn recipe was the perfect addition.

Southern Corn Casserole Recipe

Southern Corn Casserole – Right click image and save to your hard drive to print.

 

CORN CASSEROLE

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (medium)

Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

VERY sweet – yummy!  Enjoy.

Find another great corn recipe here — “Sweet Creamy Corn” 

EB Signature

Pink Slaw For Breast Cancer Awareness Month #plfrecipe

Pink  Slaw For Breast Cancer Awareness Month

Blue is for boys and pink is for girls, usually. But Sunday football
has revealed an oxymoron of pink flashes donning professional
athletes. Why? October is Breast Cancer Awareness Month.

In 1943, Susan Goodman was born followed three years later by her
sister, Nancy. Did either of them realize the influence they would
have on professional football or even the impact they would have
on the world? Not likely. By age 33, Susan, now Mrs. Komen, was
diagnosed with breast cancer and died three years later in 1980.
Nancy, now Mrs. Brinker, felt the results might have been different
with better research and education. In 1982, to fulfill a promise to
her sister, Brinker founded the Susan G Komen Breast Cancer
Foundation in hopes to end the deadly disease. She was moved by
passion to take a step forward.

Nancy cared and acted. The world was changed.

The Susan G Komen for the Cure is the most widely known,
largest and best-funded breast cancer organization in the United States.
To date Komen has invested almost $2 billion in research, education,
advocacy, health services and social support programs in the
U.S., 100,000 volunteers and in partnership with 50 countries.

How will the world change because you care?

Is there something you have a passion about? Take your first
step if it has value and the world may be changed. Just do it! And,
keep doing it!

Now, on to the food! Pink, of course. Cole slaw.

In my new toy, the VitaMixer, I put 1/2 of a red cabbage
(chunked), 1/2 of a green cabbage (chunked), 1/2 onion and
water to cover all. On the #2 setting, pulse until the cabbage
is chopped to desired size. Drain off the water and place cabbage
mix in a glass bowl. (If you don’t have a VitaMixer, you can just
grate the cabbages and onion to desired size.)

Add 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, and 1/4 cup
granulated sugar (raw turbinado can be used). Sea salt and fresh
cracked pepper can be added to taste. Mix thoroughly, cover and
let it “marinate” in the refrigerator. (you might want to adjust the
amount of mayo, vinegar and sugar)

Share your story.

If you are a Cancer Survivor or have a loved one who is, please
share your victory in the comments below. If you want to honor a lost
one, please do that. This is a battle we must win. Work for a cure.

~~ * ~~ * ~~ * ~~

This entry by Dea Irby is a guest post article and will be posted
at A Dollop and A Pinch – The Dea Irby Blog next week.

~~ * ~~ * ~~ * ~~

Pink Slaw for Breast Cancer Awareness Month

EB Signature

Pumpkin Cookies – Dea Irby – #plfrecipe

Pumpkin Cookies

I have a friend online whom I met at The Social Media Examiner Clubs
who has written a darling cookbook (with great recipes too) that I have
perused to find new and fun things to prepare for my own family and
friends.

Dea adds a blip about herself at her blog —
“From a small Mississippi town and have lived my adult life in the south.
I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover
of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop
(7 years), cookbook writer, moderator of the Small Business forum on Social
Media Examiner, enjoy life and all the adventure God brings my way.”

I think this describes Dea to a T – she is a very sweet person and
although I don’t like to print recipes that can be found elsewhere
on the web, that’s almost impossible these days!

Two reasons to print Deas’ recipe – first, she gave permission :),
and second I love Deas’ cookbook and the great recipes I find that
add a twist to my own recipes.

I created an image you can right click and save and print —

Pumpkin Cookies Recipe

OR you can copy the recipe by right clicking and saving the text below.

~~  ~~  ~~  ~~  ~~

Pumpkin Cookies

Preheat oven to 350.

Sift together: 2 cups flour,1/2 cup sugar, 1/2 cup brown sugar,
1 tsp pumpkin spice, 1 tsp baking powder, 1 tsp of baking soda

Add dry mix with 2 sticks of soft butter,1 can of pumpkin, and
1 tsp vanilla extract

Drop by spoonfuls onto ungreased cookie sheet. Bake 11 minutes.

Remove from cookie sheet to cooling rack.

When cool, top with icing*: (store-bought sour cream icing can be used)

*Whip together: 4 oz soft cream cheese, 1 cup powdered sugar,
1 Tablespoon cream/milk/half and half
(or more to reach desired consistency)

~~  ~~  ~~  ~~  ~~

This recipe is a new one and was first posted 10-15-12 here:
http://thebaronyork.wordpress.com/2012/10/15/pumpkin-cookies/
along with a snippet about Pumpkins in fiction. Very cute. 🙂

Find more of Deas’ Recipes and words of wisdom at her blog,
A Dollop And A Pinch (http://thebaronyork.wordpress.com/)

Find information about the cookbook here:

http://www.kickstarter.com/projects/76008715/a-dollop-and-a-pinch-wants-to-get-cooking

As always, be truly thankful for the bounty at your own dinner table.

EB Signature

Unstuffed Cabbage #plfrecipe

Un-stuffed Cabbage

Recipe from June Glasgow 

June told us in an email that her husband doesn’t like cabbage but loved this recipe when she made and served it to him. A departure from many cabbage recipes of the past. Sounds good, let’s give it a whirl!

Ingredients

1 cup long grain white rice, uncooked
1 can (14 oz) chicken broth
6 cups chopped green cabbage
1 lb ground beef
1 cup frozen onion (I used fresh chopped onion)
1 can (14.5 oz) Stewed tomatoes, undrained
1 can (8 oz) Tomato Sauce
2 tsp granulated sugar
¼ tsp ground black pepper

Directions

1 – Place rice and broth in 3 quart saucepan. Bring to a boil over medium-high heat, stir.
2 – Place cabbage on top; DO NOT STIR. Cover, reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
3 – Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink, stirring occasionally. Drain.
4 – ADD undrained tomatoes, tomato sauce, sugar, and pepper to meat.
5 – Break up tomatoes with spoon.
6 – Reduce heat to medium-low, simmer about 10 minutes.
7 – When rice mixture is done, add to skillet, toss together.

Note: In February we all received fresh cabbage in the Prairie Pak, discount food package from Prairieland Food.

It can actually make us better cooks to take an ingredient we might not normally buy at the local grocery and hunt for or make up our own recipes. Experimentation can really be the “spice” of life, eh?

Enjoy!

😀

Spinach Dip Spread #recipe #food #foodie

Eileen’s Spinach Dip Spread

Recipe from the Kitchen of Eileen Brown – Derby KS

I’ve been making this recipe for the Holidays since the 70’s.
Yeah, a really long time.

It is a simple, tasty recipe that presents elegantly as well, served in
a hollowed out round loaf of bread. Passe? Not really, as good taste
is just that, a matter of taste, not trends. This is the appetizer my
family favors over many others.

Ingredients
3 – 10 oz pkgs frozen chopped spinach.
1/2 to 1 cup chopped parsley (dried can be used)
1 cup chopped green onions.
2 cups real mayonnaise
2 cups sour cream (with chives if you wish)
2 tsp salt
1 tsp pepper
Preferred Bread to use:
1 round loaf swedish rye bread, whole.
1 round loaf swedish rye bread, sliced.

Spinach Spread Preparation:
1 – Thaw spinach in refrigerator overnight.
2 – Spread spinach thinly and evenly on paper towels or kitchen
towel and twist to wring out ALL the liquid. Spinach must be
as dry as possible to the touch.
3 – Place spinach in bowl and toss with salt and pepper.
4 – Add all remaining ingredients of parsley, green onion,
mayonnaise and sour cream; mix well with spoon.
5 – Mixture should sit for two hours or overnight for best
flavor.
6 – If spread seems a little dry after rest time, add a tsp. of milk
(one at a time) to soften the mixture to spreadable texture.

Presentation:
1 – Hollow out whole round loaf of swedish rye bread. Place an
amount of the spread in the newly created “bowl” of the loaf.
2 – Add a couple of serving knives or spoons and place on a
platter.
3 – Cut the sliced bread into smaller pieces and arrange
around the loaf. You can include scooped pieces from the
whole loaf too.

Other breads may be added for flavor variation:
Pumpernickel, french, italian, german rye, etc.

Other Variations:
For carb conscious folks add a plate of vegetables for dipping too.

This recipe makes enough for a crowd. You will be filling the bowl often.

A hearty and healthy recipe your family and friends will
Ooh and Aah over – never fails!

12-12-14 UPdate — Added image for 4 x 6 reipe card.

Just right click and save the image, it will fit on a card, I promise!

Image courtesy  Buddy Web Services

 Spinach Dip Recipe Card Image 4 x 6

Spinach Dip/Spread Image to make a 4 x 6 recipe card.

🙂

Microwave Potato Chips #plfrecipe

Microwave Potato Chips

Recipe Submitted by Eileen Brown Derby KS

This can be found all over the internet however, we’ve been making these on New Year’s Day, when time in the kitchen is easy and not rushed. Not exactly a traditional food item but so much more healthy than packaged potato chips.  And of course, no matter how we want to eat right, there is nothing quite as good as potato chips with a sandwich for lunch.

It’s been many years ago that I found this online.  I printed it out and put it in my big kitchen notebook where I keep recipes from magazines and now those I find on the web that I actually like and make in my own kitchen.

Blurry photo but snapped just a few minutes ago.  I guess I should have taken several to make sure one was sharp and clear. At any rate, my recipe is two printed pages with photos.

As you can see in the second pic down at left they use a mandolin to slice the potatoes.  I do too, and it is the best way to get uniformly sliced potatoes for this effort.

A Note here: This can be a tad time consuming if you have a small microwave for heating only.  In my kitchen there is a large microwave for cooking so I have a bit of  an advantage.  But, if you are making potato chips for one or two people, the time is cut down considerably.

This is also a great thing to do with kids.  They love to spend time helping in the kitchen so you can task them with this as “little kitchen helpers.”

Preparations:
Yukon Gold or red potatoes, unpeeled, scrubbed.
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

01 – Slice potatoes into thin (1/8-inch) rounds.
02 – Toss the slices in a medium bowl with oil and salt to coat evenly.
03 – Coat a large microwave-proof plate with cooking spray.
04 – Arrange some potato slices in a single layer on the plate.
05 – Microwave, uncovered, on High until some slices start to brown, 2 to 3
minutes depending on potato thickness and microwave power.
06 – Turn the slices over and continue microwaving until they start to
crisp and brown around the edges, 2 to 4 minutes more.
07 – Check frequently and rearrange slices as needed to prevent scorching.
08 – Transfer the chips to another plate and allow to cool completely.
09 – They will crisp more as they cool.
10 – Repeat with the remaining potato slices.

Potatoes should be golden or slightly browned to be really good, so be sure to adjust cooking times after the first batch.  I almost always overcook the first batch!  Also, I sometimes do peel the potatoes, depending on which type of potatoes I have on hand.

On New Year’s day (this time) I’m gonna write down the time it takes on the recipe I already have in my kitchen notebook. I don’t know why I’ve not done this before!

Enjoy!

Eileen Sig - Fall

Christmas Morning Casserole #plfrecipe

The Christmas Morning Casserole – A Make Ahead Recipe

Recipe submitted by Eileen Brown – Derby KS

Ingredients
6 eggs, slightly beaten
1 cup shredded cheddar cheese
1 tsp. dry mustard
1 lb. pork sausage, browned and drained.
1 cup biscuit baking mix
2 cups milk
1 tsp oregano

Directions:
1 – Brown the sausage and drain.
2 – Mix together all ingredients.
3 – Pour into a 13 x 9 x 2 casserole dish.
4 – Cover and refrigerate overnight.
5 – Bake uncovered in preheated 350 oven.
6 – Bake about one hour.

Notes:

We like to have hash browns or American country
fries with this breakfast casserole and there is
plenty of time to do this while the casserole is in the
oven. Serves about 10 or 6-8 if you overeat. 😉
An easy thing to do with this yummy recipe.

The Prairie Pak often comes with pork sausage or
turkey sausage and the turkey sausage is also
perfect in this recipe. Prairieland Food discount
food packages cover a lot of area with this type of dish,
at our home.

Enjoy your Christmas morning more by preparing ahead!

🙂

Christmas Eve Salad #plfrecipe

Christmas Eve Salad

Recipe Submitted by Eileen Brown – Derby KS

I’m not sure where this recipe came from.  I’ve had it among my favorites for so long but with no notes as to whom might have passed it along.  A variation does say you can substitute jicama for the apples but we always have plenty of apples so apples have always been used.

Ingredients
1 head romaine lettuce, torn in bite-size pieces (about 6 cups)
1 (13 1/4 oz) can pineapple chunks, chilled.
2 unpared apples cored and sliced.
2 bananas, sliced.
2 oranges, peeled and sectioned.
1 (8 oz can) whole beets, chilled, drained and sliced.
3/4 cup coarsely chopped peanuts.
Seeds from one pomegrante.
1/2 cup salad or olive oil.
3 Tblsp. Lime juice or vinegar. (I sometimes use wine vinegar).
1/2 tsp. sugar. (large pinch)
1/4 tsp. salt. (small pinch)

Directions
1 – Use a shallow but large salad bowl.
2 – Place romaine in salad bowl.
2 – Drain pineapple but reserve juice.
3 – Dip apple and banana slices (as you go) in pineapple juice to
prevent darkening.
4 – Place pineapple chunks, apple, banana, orange and beet slices
on top of romain.
5 – Sprinkle with peanuts and pomegranate seeds.
6 – Shake together oil, lime juice (or vinegar), sugar and salt.
7 – Pour over salad and toss gently.

Recipe Notes:
– I have also substituted the fresh oranges with canned, drained
mandarin oranges.
– Another substitution is sweetener for sugar, which makes this
a good diabetic recipe.
– I have added red onion rings to this and thought that quite a
good addition. Little kids don’t much like the onions though.
– The suggested substitution of jicama leads me to believe this may
be a Mexican recipe of origin. At any rate it is a nice refreshing
fruit and vegetable salad that does not include whipped topping.

Enjoy!

— To make this even more convenient, we receive apples,
oranges and sometimes bananas in our Prairie Paks from
the Prairieland Food discount food program. Nice 🙂


Oven Baked Chicken with Sweet and Smokey BBQ Sauce #plfrecipe

Oven Baked Chicken with Sweet and Smokey BBQ Sauce

Recipe Submitted by Mary Lee M. – Derby KS

Ingredients
1 Chicken, cut into serving pieces
( I use the chicken legs we receive in the Prairie Paks
but you can use whatever chicken pieces you like.)
1 lg Onion – peeled and cut in pieces.
Pepper to taste

BBQ Sauce:
1/2 cup Catsup
2 TLB Mustard
1/2 cup cooking Oil
1/2 cup Maple Syrup, can be sugar free.
1/4 cup Vinegar
1/4 cup Liquid Smoke
(Hickory Salt can be substituted for liquid smoke.)

Directions:
1 – Place chicken in baking dish.
2 – Sprinkle with pepper.
3 – Place onion pieces around chicken.
4 – Pour sauce over chicken.
5 – Place in 375 degree oven.
6 – Bake until done, about 45 minutes to one hour.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive chicken 
most every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Spicy Bratwurst Supper #plfrecipe

Spicy Bratwurst Supper

Recipe Submitted by Connie F. Larned KS

Ingredients
6 Bacon Strips, diced
1/3 Cup Chopped Onion
5 Fully Cooked Bratwurst links, cut into 1/2″ slices
1/2 lb. Sliced Fresh Mushrooms
1 T. Diced Jalapeno Peppers
2 Cups Meatless Spaghetti Sauce
2 oz. Gouda Cheese, shredded
Hot Cooked Rice

Directions
01 – In a large skillet, cook bacon and onion over medium heat
until bacon is almost crisp.
02 – Remove to paper towels to drain.
03 – In the same skillet, sauté the bratwurst, mushrooms and
jalapeno for 3-4 minutes or until mushrooms are tender.
04 – Stir in spaghetti sauce and bacon mixture.
05 – Cover and cook for 4-6 minutes or until heated through.
06 – Sprinkle with cheese.
07 – Serve with rice.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Bratwurst
in the Prairie Pak sometimes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Apple and Pear Oatmeal Crisp #plfrecipe

Apple and Pear Oatmeal Crisp

Recipe Submitted by Eileen B. Derby KS

Recipe Body Ingredients:
2 cups cooking apples, peeled and sliced
2 cups pears, peeled and sliced
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 tablespoon lemon juice
3/4 cup water

Recipe Crisp Topping:
1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

Directions:
01 - Peel apples and pears, rub them with the lemon juice
so they don't turn brown.
02 - Place apples and pears in a greased shallow 9”
square baking dish.
03 - Mix together 2 tbsp. brown sugar, ground cinnamon, nutmeg
and water.
04 - Sprinkle this mixture over the top of the apples and pears.
05 - Combine remaining dry ingredients in a separate bowl,
add melted butter, mixing until crumbly.
06 - Sprinkle crumb mixture on top of the apples and pears.
07 - Bake at 375°F for 30-40 minutes or until apples are tender.
08 - Serve with vanilla ice cream, yogurt, or whipped topping.
Great by itself too.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, and during the season a 
lot of pears too.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Beef Wraps #plfrecipe

Beef Wraps

Recipe Submitted by Michelle A. – Canton KS

Ingredients
1- boneless beef sirloin steak, cut into thin strips
3-garlic cloves, minced
1/4 tsp pepper
3 Tbs. soy sauce, divided
3-tsp olive oil, divided
1- medium onion cut into rings or wedges
1/4 cup beef broth
6 Tbs. ranch salad dressing
flour tortillas
lettuce
tomato
1-red or green pepper

Directions
01 - Coat a large skillet with cooking spray.
02 - Saute the beef, garlic, pepper, and 2 Tbs. soy sauce in
2 Tbs. olive oil until meat is no longer pink.
03 - Remove from burner but keep warm.
04 - Saute the red or green pepper and onion in the broth and
remaining soy sauce; bring to a boil.
05 - Return beef to the pan; simmer 5 minutes or until heated through.
06 - Spread the ranch dressing over one side of each tortilla. 
07 - Add your lettuce, cheese, and tomato.
08 - Add beef mixture and roll up.
09 - Cut into and eat up!

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants often have the option
to purchase steak for just this kind of recipe.
See Prairieland Food Derby for archived Prairie Pak contents!

Derby Foodie :)

Chicken Tortilla Soup #plfrecipe

Chicken Tortilla Soup – With a Kick!

Recipe Submitted by Cheryl G. – Wichita KS

This is a Crock Pot recipe. Takes about 4 to 6 hours.
Recipe makes a large batch, but some can be frozen for later use.
Dump all ingredients into pot - Cook on high first hour or so.
Turn to low rest of time.

2 - 4 chicken breasts (cup into small pieces)
2 cans chicken broth
2 cups water
1 can rotel tomatoes (this imparts the "kick")
2 cups corn (frozen can also be used)
2 cans tomato soup
2 tsp roasted garlic
2 cans diced tomatoes (with juice)
2 cans pinto beans (with juice)
1 pkg Taco Seasoning
1 envelope dry Ranch Dressing

Serve with Tortilla Chips, Cheddar Cheese and Sour Cream.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Hawaiian Pork #plfrecipe

Hawaiian Pork

Recipe Submitted by Sonja H. – Wichita KS

Prepare on the stove; crock pot or using a pressure cooker. 
Recipe Ingredients:
2 1/2 LBS lean Pork Roast, cut in to cubes
1/4 c. Fat
8 slices Onion
1 1/2 Cups Pineapple Juice
1/2 Cup Water
1/2 Cup Vinegar
1/2 Cup Brown Sugar
1 1/2 tsp. Salt

1 cup Green Pepper, diced
2 (#2) cans Pineapple Chunks
2 TLB. Soy Sauce
5 TLB. Cornstarch
1/2 Cup Water

Pressure Cooker Directions:
01 - Brown pork cubes and onion slices in hot fat.
02 - Add pineapple juice, water, vinegar, brown sugar and salt.
03 - Cover, set control and cook 12 minutes after the control jiggles.
04 - Reduce Pressure instantly.
05 - Add diced green peppers, pineapple chunks and soy sauce.
06 - Add cornstarch mixed with water and cook until thickened,
stirring constantly.
07 - Serve over rice.
Serves 6 to 8 guests.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; we often have Pork roast as a
special package and often in the Prairie Pak, pork chops.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

Sounds Yummy, eh?

:)

Raw Apple Cake #plfrecipe

Raw Apple Cake

Recipe Submitted by Roseanne B. Derby KS

Recipe Body Ingredients:
2 cups flour
1 1/2 cup sugar
4 tsp baking powder
2 tsp vanilla
2 TLB. shortening
1 cup evaporated milk
6 cups apples (chopped)

Recipe Topping:
4 TLB. brown sugar
2/3 cup flour
4 TLB. softened butter

Mix Body ingredients well and spread evenly in a 9 x 13 pan.
Mix and sprinkle topping ingredients over the top.
Bake 40 to 60 minutes in a 350 oven.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, so a lot of apple
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Santa Fe Casserole #plfrecipe

Santa Fe Casserole

Recipe Submitted by Michelle A. – Canton KS

Cooking Ingredients:
1 lb. Ground Beef
1 pkg. taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 (7 oz.) can diced green chilis

Layering Ingredients: 
1 jar salsa
1 bag corn tortilla chips
1 bag shredded cheddar cheese
Some chopped green onions, if desired.

Instructions:
01 - Brown ground beef in skillet, drain fat.
02 - Add taco seasoning to beef and mix well.
03 - In small bowl, combine broth and flour.
04 - Add to meat mixture and bring to a boil to slightly thicken.
05 - Stir in sour cream and chilies and stir to mix well.
06 - In 9x13 pan spray with cooking spray -line with tortilla chips.
07 - Top with 1/2 of meat mixture, 
1/2 jar salsa, 
1/2 of cheese and
1/2 of green onions.
08 - Repeat layers one more time.
09 - Bake uncovered at 375 for 20-30 minutes.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive lean
ground beef in the Prairie Pak quite often.
*Recipes submitted may not be family recipes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Crock Pot Pork Chops #plfrecipe

Crock Pot Pork Chops

Recipe Submitted by Rebeca K. – Ulysses KS

Ingredients:

½ cup to ¾ cup flour
2 tsp. salt
1 ½ tsp. ground mustard
½ tsp. garlic powder
~~~~~
1 can Cream of Chicken Soup
1/3 cup water.

Directions:
01 - Mix flour, salt, ground mustard and garlic powder
(first four ingredients) in a bowl.
02 - Dredge 6 pork chops in flour mixture.
03 - Brown chops in 2 TBS oil in skillet.
04 - Combine 1 can Cream of Chicken soup and 1/3 cup (or more) of water.
05 - Put chops in crock-pot and pour soup mixture over chops.
06 - Cook in crock-pot for 6-8 hours on low.

Note: Serves 6

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Pork Chops 
quite a few times a year in the Prairie Pak and in some
Special Packages.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Caribbean Chicken #plfrecipe

Caribbean Chicken

Recipe Submitted by Crystal M. – Kingman KS

Ingredients:

3 lbs chicken pieces (mixture of dark and white meat)
1 TLB Oil
4 potatoes, cubed
3 tomatoes, chopped
1 Onion, chopped
1 Green Pepper, chopped
1 clove Garlic, minced
1 TLB. Brown Sugar
1 tsp Ground Ginger
1 tsp Pepper
¼ tsp Cayenne
¼ tsp dried Thyme
¼ tsp Salt
½ cup Chicken Broth
1 ½ cups Coconut Milk

Directions:
01 - To reduce the fat, remove the skin from the dark meat.
02 - In a skillet, brown the chicken in oil over medium-high heat.
03 - Using a slotted spoon, transfer the chicken to the slow cooker.
04 - Add the potatoes and tomatoes to the slow cooker.
05- Add the onion, green pepper, garlic, brown sugar, ginger, pepper,
cayenne, thyme and salt to the skillet and cook over medium-high
heat for 3 minutes.
06 - Stir the broth into the skillet.
07 - transfer the mixture to the slow cooker.
08 - Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
09 - Stir in the coconut milk and cook for an additional 
30 minutes on low. 

Note: Serves 4
Tip: This is a relatively mild version of Caribbean Chicken, 
so if you'd like to spice it up, double or triple the cayenne.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Eileen’s Fried Cabbage #plfrecipe

Eileen’s Fried Cabbage

Eileen B. – Derby KS

Ingredients:
1 Head Cabbage
5 slices bacon
Salt and Pepper to taste.

Directions:
• Fry the five pieces of bacon in a deep frying pan or dutch
	oven on top of the stove. You need a deep pan, with a lid.
• Core and chop the head of cabbage.
• Your bacon may be crispy by now - remove from pan
	and drain.
• Turn the heat down to simmer or just above.
• Put all the cabbage in the pot and toss to spread the
	bacon fat around a bit.
• Put the lid on for 10 minutes.
• About every 10 to 15 minutes Toss the cabbage again, but
	put the lid back on between tossing sessions.
• It takes about 45 minutes to cook cabbage to fork tender.
• Now break up the bacon over the top, put the lid back on
	and cook another 5 to 10 minutes.
• Your cabbage at this point will have cooked down about
	1/4 to 1/3 in volume.  This is OK.
• Some of your cabbage may be a little browned, this is OK too.

For all the steps above this is a very easy and simple way to
cook cabbage as a lovely side dish.  All the vitamins stay in
where as with boiling or steaming, they flush into the water.
Eileen's Fried Cabbage - A Visual Aid.

Eileen’s Fried Cabbage – A Visual Aid.

We served our cabbage with grilled Pork Chops - simply perfect!

Fork tender pork chops and fried cabbage - YUM!

:)

Eileen Sig - Fall

Lip Smackin’ B-B-Q Chicken #plfrecipe

Lip Smackin’ Bar-B-Q Chicken Bake

Recipe Submitted by Margie S. – Conway Springs KS

Ingredients: 
⅔ cup Original Bisquick® mix
2 tablespoons water
1 egg
1½ cups shredded Cheddar cheese (6 ounces)
2 teaspoons vegetable oil
¾-cup barbecue sauce
3 boneless skinless chicken breast cut into ½ inch pieces           

Directions: 
01 - Heat oven to 400°F. Spray 9-inch pie pan or 9-inch
square baking dish with cooking spray.
02 - In small bowl, stir together Bisquick® mix, water and egg.
03 - Spread in bottom and ½ inch up side of pan; sprinkle with
1 ¼ cups of the cheese.
04 -  In 10-inch skillet, heat oil over medium-high heat.
Cook chicken in oil, stirring occasionally, until white on outside;
drain.
05 - Stir in barbecue sauce; heat just until hot.
06 - Spoon over batter in pan to within ½ inch of edge.
07 - Bake 22 to 25 minutes or until edge is dark golden brown.
08 - Sprinkle with remaining ¼ cup cheese.
09 - Bake 1 to  3 minutes longer or until cheese melts;
loosen from side of pan.
10 - Remove from oven - Lip Smackin' Eatin'!    

Notes:
Keep the ingredients for this recipe on hand so you'll 
be ready to wing it for dinner any night.

(A Recipe From the Prairieland Food Recipes Archives 
courtesy Derby KS host site.)

🙂

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