December Recipes

December Recipe Collection

Sausage Spread

contributed by Susie Klungness - Black Hills Acctg - Casper, Wyoming

Fry hamburger and sausage and drain. Add all other ingredients while still heating. (Freeze at this point if desired.) Spread (frozen or not) on cocktail rye and serve.

Wintry Day Bean Soup

Contributed by Jan Spaulding, retiree - Law Dept. - Casper, Wyoming

2 c.	Mixed dried beans (Use at least seven varieties of beans -- great northern, navy, blank, garbanzo, green split peas, pinto and red beans)
2 T.	Salt
2 quarts	Water
2 c.	Diced ham
1 large	Onion, chopped
1 clove	Garlic, minced
1 t.	Chili powder
1 28oz.	Can tomatoes, chopped
1 - 2 T.	Lemon juice

Rinse beans, place in large kettle. Cover with water, add salt and soak overnight. Drain; add 2 quarts water and ham. simmer for 2-1/2 to 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes. Add salt and pepper, if desired. Yield: 2 quarts.

Cherry Jubilee Salad

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

Mix first three ingredients until well blended. Add crushed pineapple, cherry pie filling and pecans and mix on low speed until well blended (about 1 minute). Refrigerate until needed. Makes large amount and is a good potluck or carry-in dish.

Heart of Prime Rib Roast

Preheat over to 450°. Place thawed roast on a rack in a shallow roasting pan, fat side up. Rub the roast with salt and pepper (for a little added flavor, also use 2 T. flour and 1 t. dry mustard). Insert a meat thermometer into the thickest part of the meat. Cook, uncovered at 450° for 15 minutes to sear roast, sealing juices. Reduce heat to 325° and continue cooking for 45 to 60 minutes. Your roast is rare to medium-rare when the thermometer reads 120°-130°. Allow the roast to stand on a heated platter for 5-10 minutes before carving. Serves 6-8.

Garden Stuffed Potatoes

Contributed by Jan Spaulding, retiree - Law Dept. - Casper, Wyoming

Bake potatoes and cool slightly. Slice off a thin piece from top of each potato and discard piece. Carefully scoop out the inside of each potato, leaving a 1/4" shell; set shells aside. Place potato in a medium bowl. Mash with a fork. Cook 2 pkgs. frozen broccoli, carrots and cauliflower in cheese sauce according to package directions. Add Parmesan, butter and hot pepper sauce. Add to potato mixture. Stir until combined. Spoon into potato shells. Wrap individually in foil and refrigerate up to 24 hours. Bake in foil in a preheated 350° oven for 30 minutes. Open foil and broil 6 inches from heat source for 3 to 4 minutes or until golden brown. Small cubes of ham or turkey can be stirred into filling if desired. Stuffed potatoes can be frozen up to 3 months. Thaw before heating as above. To reheat individual potatoes in microwave, unwrap as many as desired. Place refrigerated potatoes, one at a time, on a microwavable plate. Microwave at 100% power for 4 to 5 minutes or until hot inside. For frozen potatoes, microwave for 9 to 10 minutes or until hot inside.

Pink Velvet Pie or Green Velvet Pie

Contributed by Jan Spaulding, retiree - Law Dept. - Casper, Wyoming

16	Graham crackers, crushed
4 T.	Melted margarine
1 (3 oz)	Pkg. Jell-O (Strawberry or Lime)
1-1/2 c.	Boiling water
1/4 c.	Lemon juice
1/4 c.	Sugar
1 can (12 oz)	Evaporated milk (chilled till ice crystals form)
1 (20 oz)	or No. 2 can crushed pineapple, drained

Mix crackers and margarine and pat 3/4 evenly on bottom of 9"x13" pan, saving 1/4 for top. Dissolve gelatin in hot water. Add lemon juice and sugar. Let stand till quivery and can be whipped. Whip evaporated milk to a very stiff froth. Add gelatin and continue whipping until stiff peaks form. Fold in pineapple. Pour over crackers, sprinkle remaining crumbs over top. Chill several hours or overnight. Cut in 15 to 18 squares. Top with whipped cream and cherry, mint leaves or as desired.

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

1lb.	Hamburger
1 pkg.	Jimmy Dean hot sausage
1 lb.	Velveeta cheese
1/2 t.	Lea & Perrins
1/2 t.	Oregano
	Garlic Salt to taste

1	Large (12 oz) tub Cool whip
1 can	Borden Eagle Brand condensed milk
8 oz.	Cream cheese, room temperature
1 (15-1/2oz)	Can crushed pineapple, well drained
1 c.	Chopped pecans
1 (21 oz)	Can cherry pie filling

4	Russet Potatoes
2 pkg.	Frozen Broccoli, carrots and cauliflower in cheese sauce
1/2 c.	Parmesan cheese, grated
1/4 c.	butter or margarine
6-8 drops	Hot pepper sauce.
	Cubes of Ham or Turkey (optional)