July Recipes

July Recipe Collection

Egg Rolls

contributed by Judy Azama - Treasury Dept. - Casper, Wyoming

1 lb.	Lean Ground Beef
1 lb.	Ground Pork
2	Cloves Garlic, crushed
1 c.	Green Onions, chopped
1	Med. Round Onion, chopped
1 T.	Grated fresh Ginger
1 T.	Soy Sauce
8 oz.	Fresh Bean Sprouts
1	Sm. Can Water Chestnuts, chopped
1	Sm. Can Bamboo shoots, chopped

Optional ingredients to add: chicken, shrimp or crab can be substituted for any of the meat; finely shredded cabbage, celery or carrots.

Brown meat in large pan until done, drain fat. Combine with onion and garlic and continue browning. Add the rest of the ingredients until heated through. Cover and refrigerate until cool.

Egg Roll Wrappers
2 pkg. Won Ton wrappers
1 pkg. Egg Roll wrappers

Depending on what size you choose, the won ton wrappers will make about 5 dozen appetizer size, egg roll wrappers will make about 2 dozen.
Fill and seal wrappers according to package directions. Fry in hot oil until brown. Drain on paper towels. These may be frozen at this point and reheated in a hot oven. Serve with hot mustard and soy sauce.

Creamy Coleslaw

Contributed by Judy Azama - Treasury Dept. - Casper, Wyoming

Combine all ingredients and chill for at least 4 hours. Stir occasionally and add more sugar if a creamy sauce is not forming.

Mexican Corn Bread

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

Sift all dry ingredients. Beat eggs and milk and melted butter. Add to dry ingredients. Add corn, peppers and cheese. Mix thoroughly, pour into greased pan. Bake in 400° oven for 20 to 25 minutes or until brown.

Italian Chicken Breasts

Contributed by Linda Einer - EEOC Accounting - Casper, Wyoming

Sauté 2-3 garlic buds (mashed in 1 stick butter) with 1 large onion (rings) till transparent. Take out and put chicken breasts in salt and pepper (to taste) and brown fast. Put onions and garlic back over. Pour 1 can whole tomatoes and juice over breasts and let cook down. Lower heat and cook about one hour. Just before serving, put sliced Provolone cheese over and let melt.

Apple Cake

Contributed by Manuel Lojo - Law Dept. - Casper, Wyoming

Blend eggs, sugar and oil. Add flour, salt, soda and cinnamon. Fold in nuts and apples. Bake in 9"x13" pan at 350° for 30 to 45 minutes.

Red Sweet Pickles

Contributed by Holly Beumee - True Ranches LLC - Cheyenne, Wyoming

Peel and remove seeds from cucumbers, cut into chunks of bite size. Put in lime water for 24 hours. Drain, wash in cool water. Cover with cold water for 3 to 4 hours. Drain and wash well. Mix 1 c. vinegar, red food coloring and alum, add to cucumber chunks and add enough water to cover. Simmer 2 hours and drain well, pack in hot jars and add syrup to cover. Syrup: bring all ingredients to a good rolling boil and stir until red hots are dissolved. Process hot jars of pickles for about 5 to 8 minutes.

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

1	Sm. head cabbage, shredded
1 c.	Mayonnaise
1/3 c.	Sugar
1	Sm. can crushed pineapple, well drained (optional)

1-1/2 c.	Cornmeal
1 T.	Sugar
3	Eggs
1	Stick margarine or butter, melted
4	Jalapeno peppers chopped
3 t.	Baking Powder
1 t.	Salt
1 c.	Milk
1 c.	or Can of Cream-style corn
1 c.	Grated Cheese

3	Eggs
1-3/4 c.	Sugar
1 c.	Cooking Oil
1 c.	Chopped nuts
1 t.	Cinnamon
1/4 t.	Salt
2 c.	Flour
1 t.	Baking Soda
4-6	tart apples, cut into pieces

10 lbs.	Large Cucumbers
2 c.	Lime
8-1/2 gal.	Water

1 c.	Vinegar
1 bottle	Red food coloring
1 T.	Alum

Syrup:
2 c.	Vinegar
10 c.	Sugar
2 c.	Water
1 pkg.	Red Hots
2 drops	Cinnamon Oil