John's Cornish Hens                                       John Rose

2 Cornish Game Hens        2 cups unsweetened apple juice              3 tablespoons soy sauce

Mix juice and soy sauce.  Cook hens at 350 degrees for 1 hour.  Baste hens with juice and sauce mixture while roasting.  Hens should be at 190 degrees internal temperature.

 

Prime Rib                                                     Susan Neely, Bridgeport

Season selected roast with a Prime Rib Roast Seasoning such as Snyder's 24 hours before roasting.   When ready to roast, preheat oven to 375 degrees.  Put roast in and cook for 1 hour and then turn oven off, leaving roast in hot oven.  DO NOT OPEN THE OVEN DOOR!!!  Let sit in oven until one hour before serving roast and then reheat oven, this time to 325 degrees, and cook for one hour more until roast is medium rare at 140 degree internal temperature.  Take roast out and let sit for 10 minutes before carving and serving.

 

Spinach Dip                                            Gary Almquist, Bayard

1 pkg chopped frozen spinach (small box), thawed and extra moisture squeezed out                             1 pkg Knorr's dry vegetable soup mix                                                                                            1 can water chestnuts, drained                                                                                                   1 cup mayonnaise (do not use Miracle Whip)                                                                                 1 cup sour cream

Chop drained spinich.  Mix together all ingredients.  Serve chilled wiht dark rye bread, chips, crackers, or vegetables.

 

Super Yummy, Super Easy Truffles                Katie Gurnsey, Scottsbluff

 

Blend 1 package Oreos, crushed and 1 package cream cheese, softened.  Roll into balls.  Melt almond bark for dipping according to package directions.  Sprinkle with crushed peppermint candy.

 

Stuffed Camel              from the 1986 Morrill Co. Golden Milestone Cookbook

1 medium camel              2 kilos pine nuts               2 kilos almonds            salt (to taste)                 60 eggs                     12 kilos rice                     5 T. black pepper         1 kilo pistachio nuts            20 medium chickens         1 large lamb                  110 gallons of water

Skin and clean the camel, lamb and chickens.  Boil until tender.  Cook rice.  Fry nuts until brown and mix with rice.  Hard boil and peel eggs.  Stuff chickens with eggs and rice; stuff lamb with 5 of the chickens and some of the rice; stuff camel with lamb and rice.  Broil until brown.  Spread remaining eggs and rice on a large tray and place camel on top.  Place remaining chickens around camel as a garnish.  Serves 80 to 100 people.                   This is a genuine recipe used in Saudi Arabia                     

Gingerbread Spice Mixture                                     Sherry Kaiser, Scottsbluff

1/2 cup cinnamon                        1/2 cup ground ginger                  1/4 cup allspice                      1/4 cup nutmeg                         1/4 cup ground cloves

This versatile mix of spices can be added to lots of other things--yellow cake mix, pancake or waffle batter, ground coffee before brewing, scones, muffins, cookies, etc.  Or put mix in jars and give away as a gift along with instructions.  Makes 1 3/4 cup mix.

1.  For standard size cakes (9 x 13 or 2 8" rounds) use 5 tsp of mix.                                                 2.  For a standard size cookie recipe that makes 2-3 dozen, use 4 teaspoons.                                   3.  To flavor ground coffee before brewing, use 2 teaspoons.                                                         4.  For pancakes or waffles, use 2-3 tsp to flavor batter that is meant to make 1 dozen pancakes.

 

Jan's Family Standby                                      Jan Bruhn, Hemingford

1 lb. browned ground beef            2 8 oz pkgs mild cheddar cheese, cubed           1/4 c milk                 1 small jar chunky style Pace Picante

Heat cubed cheese in pan over stove, or in microwaveable bowl in microwave until it begins to melt.  Stir in milk and heat until smooth and melted.  Add as much picante sauce as desired and add in browned ground beef.  Serve hot as an appetizer with crackers or veggie sticks or serve as an entre over hot cooked rice or over baked potatoes. 

Hot Chocolate Mix                                 Paula Fritzler, Lusk, WY

14 cups powdered milk               1 cup Cremora or Coffee Mate dry Creamer                                     1  30 ounce box of chocolate milk mix              1 cup of cocoa

Mix and store in an airtight container.  Mix 2 to 3 Tablespoons per cup of hot water.  To make a little extra special, add a little cinnnamon.

Man's Chili                                                  Pastor Brad Kihlthau, Bayard

1 large can (99 oz) Bush's Chili Beans              1 lb ground beef          1/4 c minced dried onion             1 large jar of Pace Picante Sauce (mild or hot, your choice)            Salt and Pepper                            1 packet McCormick Chili Seasoning

Begin heating beans in large slow cooking pot on medium heat.  Brown the hamburger with minced onions and lots of pepper and salt--drain excess grease off meat.  Reheat the meat with a cup of water and add seasoning packet and bring to a boil.  Pour browned hamburger with the juices in the pan into the pot of beans that are already warming.  Add large jar of Pace picante sauce.  Stir often over medium heat for at least an hour (can cook slow all day, but needs to stir often).  Serve up with crackers or cheese.

Chicken Tacos                                          Judy Wilson, Scottsbluff

5 Frozen Chicken Breasts           1 can rotelle tomatoes             1 pkg Taco Seasoning                    Taco Shells

Cook all day in crock pot, then shred meat, mix, place in taco shells.

Mexicali Dip                                             Fran Meter, Minatare

1 lb Velveeta Cheese (cubed)                             1 (16 oz) can tomatoes, chopped                               1 (4 oz) can green chiles, drained and chopped             1 T instant minced onion                               corn or tortilla chips

Combine cheese, tomatoes, chiles and onion in sauce pan, melt over low heat, serve with chips.