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Recipes2008 Recipes January 2008This month's recipe for Potato Casserole was submitted by Betty Throne of Colorado Springs. She writes, “All of my family uses this recipe for holidays. It is easy to prepare ahead of time, especially if you are having a crowd. I have shared this recipe many times.” Thanks for sharing with us and we'll be anxious to try this recipe out. If you have a recipe you would like to share, please send it to MVEA, attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published. Potato Casserole 3 pounds of potatoes Large carton of half and half Salt and pepper to taste
Early in the day or the night before, cook potatoes with skins on. Cool thoroughly. Butter a medium casserole dish. Peel and grate potatoes and place in casserole. Salt and pepper to taste. Pour half and half over potatoes until they are barely covered. Bake 1 to 1-1/2 hours at 350 degrees until brown and crusty on top. March 2008This month's recipe is an interesting twist on the traditional chili. Our contributor, Sarah Weimer of Monument writes, “This recipe is very quick to prepare and is delicious!” Thanks for your sharing your recipe with our members. Looks like a keeper to me! If you have a recipe to share, please send it to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published. Creamy White Chicken Chili 1 pound boneless, skinless chicken breasts, cut into ½ inch cubes 1 medium onion, chopped 1 ½ teaspoons garlic powder 1 tablespoon vegetable oil 2 cans (15.5 ounces each) great northern beans, rinsed and drained 3 small peeled potatoes, diced 1 can (14.5 ounces) chicken broth 2 cans (4 ounces each) chopped green chilies 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon pepper ¼ teaspoon cayenne pepper 1 cup (8 ounces) sour cream ½ cup whipping cream In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, potatoes, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. Makes 7 servings. June 2008 Linda Case of Monument shared this month's recipe with us. She writes, “It was first tasted by the Case family in 1944.” This recipe sounds great and may be something kids can help make over the summer holiday. Thank you for contribution, Linda. If you have a recipe you would like to share, please send it to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published. Filling for Vanilla Wafer Pudding ½-cup butter, softened ¼-cup sugar 2 eggs 1 small can well drained crushed pineapple ( put in colander and drain into bowl for several hours in the refrigerator) 1-teaspoon vanilla Chopped nuts Dash of salt Sugar cookies or vanilla wafers Using an electric mixer, combine butter and sugar gradually and cream well. Add eggs, one at a time beating 5 minutes after each addition. Fold in pineapple, nuts, vanilla and salt. Put a layer of vanilla wafers or sugar cookies in a dish. Spread filling over cookies and repeat. Stack 3 high. Chill well. Filling will freeze well if there is any left. September 2008 Haluski 1 medium head cabbage ¼ pound margarine or butter 4 large potatoes 1 egg Salt to taste Pepper to taste 1 cup flour Shred cabbage, then sauté in butter until soft. Stir occasionally. Grate potatoes. Add egg, salt and pepper to taste. Add enough flour to make a heavy dough (may take more than 1 cup). Drop by teaspoonfuls into salted boiling water. Let boil for 20 to 30 minutes. Drain in colander. Add to cooked cabbage.
Here is a recipe that would be great to serve up to the football crowd in your house. Rhonda Deines of Peyton has shared this with us and writes, “This is a good dip on a cold day!” If you have a recipe you would like to share, please send it to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on MVEA account the month your recipe is published. Hot Chicken Dip1 – 12.5 ounce can breast of chicken 2 cans Cream of Chicken soup 2 – 8 ounce packages of cream cheese 1 – can sliced jalapeño peppers (you decide which size) Mix together and place in a crock pot. Let cook for 1 hour and serve with crackers or chips.
Well, the holidays are are upon us and cooking up that winter comfort food sounds pretty good. Here is something to start off those cold winter days, or if you live out east, to eat with your chili. Anders Buvarb of Monument sent in her favorite cinnamon bun recipe and writes, “This comes from my mom in Sweden. You can add several different items such as cinnamon, crushed almonds or raisins.” I have had Swedish pastries and cannot wait to try this one out. Thank you for sharing your recipe! Cinnamon Buns Mix the yeast with ¼ cup of milk in a large mixing bowl. Melt butter and add remaining milk. Heat to lukewarm and add to yeast. Then add the salt, sugar, 3 cups of flour, egg and your desired flavorings (1-2 teaspoons cinnamon, 1 cup almonds or raisins) and mix well. Add the remaining flour while kneading the dough smooth. Form into a ball, sprinkle with a little flour and cover with a kitchen towel. Let the dough rise to twice its size. Then knead the dough smooth again. Split the dough in half and for each half do the following: |
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