January Recipe Collection

Hot Broccoli Dip

contributed by Karen True - Casper, Wyoming

Frozen chopped broccoli (10 oz.)

Fresh mushrooms, chopped

Onion, finely chopped

Celery, minced

Butter

Rolls of Garlic Cheese, diced

Cream of mushroom soup, undiluted

Tabasco sauce to taste

Worcestershire to taste

Seasoned Salt to taste

Garlic Powder

King-size corn chips

2 pkgs

3/4 lb.

1/4 c.

1/4 c.

1/4 c.

2  6 oz. 

1 can

Dash

Cook broccoli according to package directions. Drain well, all day if possible.  Sauté mushrooms, onions and celery in butter. Place in double boiler. Add drained broccoli,  cheese and soup, stirring until cheese is melted. Add tabasco sauce, Worcestershire  sauce, seasoned salt and garlic powder. Pour mixture into chafing dish and serve with corn chips.

Creamy Cheese Sauce

Contributed by Holly Beumee - Cheyenne, Wyoming

Cream Cheese, softened

Milk

Parmesan Cheese

Nutmeg 

Pepper

1 -  8oz. pkg

3/4 c. 

1/2 c.

dash

dash

Combine all ingredients and melt over low heat until cheese is smooth.  Makes about 1-1/2 cups. Serve over hot cooked pasta.

Beef Stroganoff

Contributed by Jenny Egge - LAK Ranch, Newcastle, Wyoming

Boneless Sirloin Steak

All purpose flour

Salt

Vegetable Oil

Fresh Mushrooms

Can Beef Broth

Catsup

Butter

Worcestershire Sauce

Dry Mustard

Sour Cream

Hot buttered noodles or rice

1 1/2 lb.

1/4 c.

1 t.

3 T.

1/2 lb.

1  10.5 oz.

2 T.

2 T.

1 T.

1 t.

1  8 oz.

Trim any fat off steak (still partially frozen is best) and cut into 2 x 1/4" strips. combine flour and salt and dredge steak in mixture. Sauté in vegetable oil in large skillet until brown. Add mushrooms, beef broth, catsup, butter, Worcestershire sauce, and dry mustard. Stir well, cover and cook on low heat for about an hour. Just before serving add sour cream, stirring until just blended. Serve over hot buttered noodles or rice. Serves 6.

Onion Pie

Contributed by Kae Skiles - VR Ranch - Glenrock, Wyoming

Pastry for 8" Pie

Flour

Large onions, slices

Butter

Salt

Pepper

Sweet Cream

2 T. 

8 - 9 

2 T.

1 t. 

Dash

1 c.

Line pie pan with pastry. sprinkle flour over pastry. Fill pastry with sliced onions. Dot with butter, salt and pepper. Pour cream over all. Top with pastry. Bake in very hot 450° oven for 10 minutes, then reduce heat to 350° and bake for 30 minutes more.

Blueberry Salad

Contributed by Linda Einer - Main Office - Casper, Wyoming

Black Cherry Gelatin (3 oz.)

Hot water

Crushed pineapple (8-1/4 oz.)

Blueberries, partially drained (16 oz.)

Cream Cheese (8 oz.)

Sour cream

Sugar

Chopped nuts

2 pkgs.

2 c.

1 can

1 can

1 pkg.

1/2 c.

1/2 c.

3/4 c.

Add hot water to gelatin to dissolve then add pineapple and blueberries. Pour into a 2-quart casserole dish and chill until set. Combine cream cheese, sour cream, sugar and nuts and spread over firm gelatin mixture.

Jewish Coffee Cake

Contributed by Janet Nimmo - ADA Ranch - Cheyenne, Wyoming

Cake

Yellow Cake Mix (no pudding added)

Instant Vanilla Pudding (large package)

Eggs

Vanilla

Water

Cooking Oil

Flour

1 pkg.

1 pkg.

4

1-1/2 t.

1 c.

1/2 c.

2 T.

Beat for 10 minutes.

Topping

Sugar

Cinnamon

Chopped nuts

Raisins (Optional)

1/2 c.

1 T.

1/2 c. 

Pour 1/2 batter into 9" x 13" cake pan, sprinkle with 1/2 topping. Repeat. Bake at 350° for 50 to 60 minutes.

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

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