Tag Archives: recipe

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.)

🙂

Strawberry Salsa #plfrecipe

Strawberry Salsa

Recipe submitted by Mary Lee M. – Derby KS

Ingredients:
2 1/2 cups finely chopped fresh strawberries.
1 cup chopped green pepper.
2 Tablespoons chopped green onions.
2 tablespoons minced fresh parsley.
1/3 cup prepared Catalina salad dressing.
Dash hot pepper sauce.
Pepper to taste.
Tortilla chips.

Directions:
01 - In a large bowl, combine the strawberries, green pepper, 
onions and parsley.
02 - Stir in the salad dressing, hot pepper sauce and pepper.
03 - Cover and refrigerate for 2 hours.
04 - Serve with tortilla chips: Yeild 3 cups

Notes:
No one guesses the secret ingredient as no one ever thinks of 
strawberries!

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

🙂

Eileen’s Apple Salad #plfrecipe

Eileen’s Apple Salad

Recipe Submitted by Eileen B. – Derby, KS

3 to 6 Apples, washed, quartered, cored and chopped.
2 cups Mini Marshmallows
1/2 to 1 cup Walnuts, chopped.
1/2 to 1 cup Real Mayonnaise
(Do NOT use Miracle Whip as this will dramatically change the taste!)

01 - Dump all together in a large bowl and toss-coat dry ingredients well.
02 - Variation: add 1/2 to 1 cup chopped celery for a little extra crunch.
03 - Tastes best if refrigerated overnight to allow flavors to mingle. 

Notes:
Tart and crisp apples are best for this recipe.
If you use more apples, you will need to increase other ingredients.

We receive apples almost every month in our Prairie Pak and Fruit and
Veggie Discount Food Packages.  This recipe helps use those apples for
more than just dipping in caramel (which we do here, a LOT!)

 🙂

Twisted Burrito #plfrecipe

 Twisted Burrito

Recipe Submitted by Becky A. – Wichita, Ks.

Ingredients:
1 pack tortilla's
1 large can refried beans
1 package taco seasoning
shredded cheese
lettuce
tomato
sour cream
6 boneless pork chops
Your choice of hot sauce

Directions:
01 - Cut pork chops into thin strips, fry in olive oil until done.
02 - Add taco seasoning and follow directions on back of package.
03 - When water has reduced to about 1/4 you are ready to build
your twisted burrito!

Notes:
You can also make a twisted burrito with chicken, turkey, roast
or any meat besides hamburger - that's what makes it...
TWISTED! 

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

Strawberries and Cream #foodbuddyks

Strawberries and Cream

Eileen Brown – Derby KS

It is said that children are responsible for naming the strawberry. 
After picking the fruit, children strung them on tall grass straws 
and sold them "by the straw" or as "straws of berries."

Ingredients:

1 can Sweetened Condensed Milk (Eagle Brand)
1 1/2 cups Cold Water
1 pkg. Instant Vanilla Pudding Mix (4 serving size).
2 cups Whipping Cream
1 pkg. Frozen Pound Cake, thawed (Sara Lee)
1 cup Strawberry Jam
4 cups Strawberries (fresh is best but frozen will do)

Directions: 

01 - In a large bowl, combine sweetened condensed milk and water. 
Mix with spoon. Add pudding mix; Beat well with mixer.  
Chill until set.

02 - Whip whipping cream until stiff. Chill.

03 - Clean and slice strawberries. Refrigerate.

04 - Cube pound cake into 1/2 inch squares. Refrigerate.

05 - Fold together: the pudding mixture and the whipped 
whipping cream.

06 - Layer in a 4 quart clear bowl reserving enough strawberries 
and cake to make a pretty design on top:

~~~ 1  cup of the combined mixture.
~~~ Top that with 1/3 of the pound cake cubes.
~~~ Teaspoon on and spread 1/3 of the strawberry jam.
~~~ Repeat layering, end with pudding on top.
~~~ Arrange reserved strawberries and cake in a pretty pattern.

07 - Chill at least 4 hours or overnight (overnight for best flavor)

Notes:  This is a beautiful dish when served in a clear fancy deep bowl.
Serves a bunch of people.  Contains about a gazillion calories, 
but well worth it!  Simply Yummy.

Bon Appetite!

:)
Eileen Sig - Fall

Dr. Pepper Ribs #foodbuddyks

Dr. Pepper Ribs

Recipe Submitted by Kimberly H. – Kingfisher, OK.

 
Two racks of St Louis ribs
1/4 cup of Dr Pepper

The rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne pepper
2 teaspoons of chipotle powder
1/2 teaspoon of allspice

The glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder

01 - Coat the ribs with the rub, wrap in plastic and place in the 
refrigerator for at least four hours.
02 - Heat the oven to 300 degrees and bring the ribs to room temperature.
03 - In a foil-lined large baking or roasting pan, arrange the ribs with 
the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with 
foil and place in the oven.
04 - Meanwhile, place all the glaze ingredients in a pan, bring to a 
boil and then simmer for 20 minutes until thick and syrupy.
05 - After an hour and a half, take the ribs out of the oven and spread 
some of the glaze on each side of the racks.
06 - Place back in the oven, meat side up and cook uncovered for 30 
minutes.
07 - After 30 minutes, take out the ribs and spread more glaze over 
them and cook for 30 more minutes or until ribs are desired tenderness.
08 - At this point, take the ribs out of the oven, spread more glaze 
on them and then cook each side under the broiler for four minutes.

Bon Appetite!

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

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