June Recipes

June Recipe Collection

Punch

contributed by Marge Robin (wife of Dave) - Belle Fourche Retiree - Dolph, Arkansas

1	Large pack Jello (select flavor according to desired color of punch)
1/2 t.	Almond extract
4 c.	Sugar
1 c.	Boiling Water
1- 46 oz.	Can pineapple juice
1- 46 oz.	Can apple juice
1- 16 oz.	Bottle of Real Lemon concentrated lemon juice
1 gallon	Water
2 bottles	Ginger Ale

Mix Jello according to package directions and set aside. Place sugar and the cup of boiling water in pan and heat on low flame until the water is clear. Mix all ingredients in a large container and stir until completely mixed. Pour into two large plastic containers with lids which seal air-tight. Freeze the punch. Remove the punch from freezer about 2 hours before use. Before serving, work the punch into a slush and add two bottle of ginger ale.

Rob's Cow Creek Chili

Contributed by Rob Thompson - Tax/Audit Dept. - Casper, Wyoming

1/2 lb.	Fat Salt Pork
4 cloves	Garlic
4-6 T.	Chili Powder
2 Large	Cans Stewed tomatoes
4 c.	Chopped Onion
1 t.	Dried Oregano
1 t.	Cumin
2-4	Hot dried red chilies
1 lb.	Pinto Beans
2 lb.	Ground Beef

Soak beans in water overnight, cook until tender. In a large skillet, brown and remove salt pork, retaining drippings. Add ground beef, onions and garlic. Brown until onions are tender. Remove excess drippings. Add tomatoes (chopped), oregano, cumin, dried red chilies (crushed) and chili powder. Simmer for 15 to 20 minutes. Add mixture to pinto beans in large pot, stir, simmer and add salt to taste. This will be spicy chili, add additional chili powder with caution. Serve with fried bread.

Breakfast Pizza

Contributed by LuAnn Helmer (wife of Rod) - True Oil LLC.. - Moorcroft, Wyoming

1 lb.	Bulk Pork Sausage
1 pkg.	(of 8) Refrigerated crescent rolls
1 c.	Frozen hash brown potatoes, thawed
1 c.	Shredded Sharp Cheddar Cheese
5	Eggs
1/4 c.	Milk
1/2 t.	Salt
1/4 t.	Pepper
2 T.	Parmesan Cheese

Brown sausage, drain. Separate crescents into 8 triangles. Place in ungreased 12" pizza pan with points toward center. Press over bottom and up sides to form crust. Seal. Spoon sausage over top. Sprinkle with potatoes. top with Cheddar Cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan Cheese over all. Bake at 375° for 25-30 minutes. Serves 6-8.

Broccoli/Sunflower Salad

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

	Large bunch broccoli - chopped fine
	Sunflower Seeds (to taste)
	Several Slices Bacon - fried and crumbled

Dressing:
1 c.	Mayonnaise
1/2 c.	Sugar
1 to 1-1/2 T.	Vinegar

Toss all together and refrigerate.

Poached Salmon with Grape Salsa

Contributed by Cyndy Harnett - former Law Intern - Casper, Wyoming

3/4 c.	Green Grapes, quartered and seeded
1/3 c.	Chopped onion
1/3 c.	Chopped Anaheim Chilies
1	Tomato, seeded and chopped
1/4 c.	Sliced Olives
2 T.	Chopped Cilantro
2 T.	Olive Oil
1 small	Garlic clove, minced
	Salt and Pepper to taste
1 c.	Dry White Wine
1c.	Water
1/2 c.	Sliced Onion
6	Peppercorns
1-1/2 to 2 lb.	Salmon steaks or filets

For salsa, combine grapes, onion, chilies, tomato, olives, cilantro, olive oil, garlic, salt and pepper. Allow flavors to blend for 1 hour. Bring wine, water, onion, and peppercorns to boil in covered skillet. Reduce heat to simmer; add salmon and cook 10 minutes per inch of thickness measured at its thickest part or until salmon flakes when tested with fork. Remove from poaching liquid; cool. Serve with grape salsa. Makes 4 to 6 servings.

Rhubarb Crunch

Contributed by Ronda Lange - Belle Fourche Pipeline - Casper, Wyoming

5 c.	Diced Rhubarb
2 T.	Flour
1-1/2 c.	Sugar

1-1/2 c.	Flour
1 c.	Brown Sugar
1 c.	Uncooked Oatmeal
1/2 c.	Butter or Margarine
1/2 c.	Shortening
1 c.	Pecans

Mix first three ingredients and put in 9"x12" pan. Mix second mixture; pat on top of 1st layer. Put pecans on top and bake at 350° for 20-25 minutes or until it looks crunchy. Serve with Cool Whip, whipped cream, or ice cream.

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