April Recipes

April Recipe Collection

Olive Balls

contributed by Cyndy Harnett - Law Dept. - Casper, Wyoming

Drain stuffed olives. Roll in cream cheese which has been at room temperature. Form round balls. Roll in finely chopped pecans and place on waxed paper in refrigerator until served.

Crustless Bacon Quiche

Contributed by Tina Conklin (Jeff) - Black Hills Trucking - Newcastle, Wyoming

8	Strips bacon, diced
3	Eggs
1-1/2 c.	Milk
1/2 c.	Bisquick or similar buttermilk baking mix
1/2 c.	Butter, melted
	Dash of pepper
1 c.	Shredded Cheddar Cheese

Fry bacon until crisp. Remove from skillet and drain on paper towels. Combine eggs, milk, baking mix, melted butter and pepper in blender. Cover and blend 15 seconds or until well mixed. Pour mixture into greased 9" or 10" glass pie plate. Sprinkle with bacon and shredded cheese. Gently press bacon and cheese below the surface, using the back of a spoon. Bake at 350° for 30 minutes or until knife inserted halfway between the center and the edge comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Almond Chicken Casserole

Contributed by Sue Baker - Tax/Audit Dept. - Casper, Wyoming

1 c.	Fresh bread cubes
1 T.	Margarine, melted
3 c.	Chopped cooked chicken
1-1/2 c.	Diagonally cut celery slices
1 c.	Miracle Whip
1 c. (4 oz.)	Shredded Swiss Cheese
1/2 c.	Red or green pepper strips
1/4 c.	Slivered almonds, toasted
1/4 c.	Chopped onion

Combine bread cubes and margarine; toss lightly. Set aside. Combine remaining ingredients; mix lightly. Spoon into 10"x6" baking dish. Top with bread cubes. Bake at 350° for 30 minutes or until lightly browned. Makes 6 servings.

Oriental Green Beans

Contributed by Twilla Herrick - Law Dept. - Casper, Wyoming

3 strips	Bacon
2 cans	Green beans, drained
1/2 c.	Chicken bouillon
1/2 c.	bean liquid
1/2 c.	Water chestnuts, sliced thin (Mushrooms can be substituted)
1 carton	French Onion Dip
2 T.	Flour

Cook bacon. Add together, beans, bouillon, and bean liquid in a saucepan. Cover and cook 5 minutes. Blend flour into onion dip and add to beans. Cook over moderate heat until sauce is thick and comes to a boil. Add chestnuts and heat to serving temperature. Sprinkle with bacon bits and serve.

Crab Salad

Contributed by Gay Browning - Belle Fourche Pipeline - Casper, Wyoming

1	Cucumber (or any vegetable combination)
1 can (15 oz.)	Black Olives
3 c.	Cooked macaroni or curly noodles
12 oz. pkg.	Captain Jac imitation crab flakes
2 c.	Mayonnaise
1/2 c.	Miracle Whip
	Milk to make creamy if needed.

Combine first 4 ingredients. Mix mayonnaise, miracle whip and if necessary a little milk together. Pour over all. Refrigerate.

Butter Brickle Bars

Contributed by Lois Jones (Delbert) - Belle Fourche Pipeline - Oshoto, Wyoming

Mix well until crumbly the cake mix, margarine, and egg. Press into a 9" x 13" pan. Set aside. Beat together sweetened condensed milk, egg, butter brickle chips and pecans. Spread over cake mixture. Bake at 350° for 30-35 minutes.

All recipes from True Wyoming Beef Cooking Guide and Recipe Collection or True Cook'n Vol II.

1 pkg.	Yellow Cake Mix
1 stick	Margarine
1	Egg
1 can	Sweetened Condensed Milk
1	Egg
1 c.	Chopped Pecans
2/3 c.	Butter Brickle Chips