May Recipes

May Recipe Collection

Jalapeno Rounds

contributed by Frances Forsch - True Drilling - Casper, Wyoming

8 oz.	Cream Cheese, softened
2	Jalapeno peppers, Chopped
	Red and Green Peppers (about 1/4 cup)
	chopped very fine. These are as much for appearance as flavor.
1 Pkg.	Soft flour tortilla shells

Blend cream cheese and peppers. Spread on flour tortilla shells and roll. Wrap in saran wrap and put in refrigerator until cream cheese is solid then slice into rounds.

9 Hour Mushrooms

Contributed by Karen True - Casper, Wyoming

2 lbs.	Medium/Large Mushrooms, whole, cleaned
1/4 lb.	Butter (1 stick)
2 C.	Burgundy
1 t.	Worcestershire Sauce
1/2 t.	Dill Seed
1/2 t.	Ground Pepper
1 t.	MSG (Optional)
1/2 t.	Garlic Powder
1 c.	Boiling Water
2 cubes	Beef Bouillon
2 cubes	Chicken Bouillon

Combine all ingredients. Bring to a slow boil and reduce heat to simmer. Cook 4 to 5 hours covered. Remove lid and cook another 3 to 4 hours until liquid barely covers mushrooms. Taste and salt lightly if necessary. Serve in chafing dish with toothpicks for an appetizer or as a side dish with rare beef. Freezes well.

Beef Strip Pasta Salad

2 c.	Cooked Sirloin Beef Strips
1-1/2 t.	Red Chili Peppers, crushed
2 t.	Minced Garlic
1 T.	Olive Oil
1	Red pepper, cut in julienne strips
4 oz.	Pesto Sauce
	Salt to Taste
1 pkg.	Angel Hair Pasta, cooked and drained

Sauté garlic and crushed red chili peppers in hot olive oil to brown garlic. Add beef and red pepper strips. Sauté briefly to cook peppers and heat beef. Stir in pesto sauce. Sprinkle lightly with salt to taste. Toss hot cooked pasta with beef/pesto sauce mixture.

Dijonnais Garden Salad Bowl

Contributed by C.B. Platt - Casper, Wyoming

C.B. was the Grand Prize Winner of the Kraft Mayonnaise Salad contest with this recipe. Congratulations C.B.!

	Leaf Lettuce
3 c.	Broccoli Florets
1-1/2 c.	Mushrooms, sliced
1 sm.	Red Onion, cut in rings
1 c.	Potatoes, diced with skin (Microwave one very large or several small)
1 T.	Potato, mash and reserve for dressing
1	Orange, peeled, sliced and halved
3/4 c.	Carrot, grated
1 c.	Zucchini, julienne style
1/3 c.	Almonds
	Carrot curls, for garnish
1	Fresh Dill Sprig, for garnish

Line bowl with leaf lettuce and toss all ingredients except garnish.

Salad Dressing

1/2 c.	Kraft Lite Mayonnaise
2 t.	Dijon Mustard
1 T.	Sugar
2 T.	Orange Juice
2 T.	Cottage Cheese, 1%
1 T.	Reserved Mashed Potato
1/2 t.	Dill Weed

Combine cottage cheese and potato and blend in blender until smooth. Add sugar to Kraft Lite Mayonnaise, stir. Combine all dressing ingredients and blend until smooth. Toss salad ingredients with dressing. Garnish with carrot curls and a fresh dill sprig. Serves eight.

Super Duper Corn Bread

Contributed by Holly Beumee - Cheyenne, Wyoming

Cream sugar and shortening, add eggs and beat well. Add remaining ingredients and mix well. Pour into greased and floured 13"x9" pan. Bake at 350° for about 45 to 60 minutes. Enjoy with lots of butter, honey and syrup.

Poppy Seed Cake

3	Eggs
1-1/3 c.	Oil
2-1/4 c.	Sugar
1-1/2 c.	Milk
3 c.	Flour
1-1/2 t.	Salt
1-1/2 t.	Baking Powder
1-1/2 t.	Almond Extract
1-1/2 t.	Butter Extract
1-1/2 t.	Vanilla Extract
1-1/2 t.	Poppy Seeds

Beat eggs, oil and sugar. Sift dry ingredients. Add alternately with milk to egg mixture. Add remaining ingredients. Bake at 350° for 45 minutes to an hour.

Glaze

1/4 c.	Orange Juice
3/4 c.	Sugar
1/2 t.	Butter Extract
1/2 t.	Almond Extract
1/2 t.	Vanilla Extract

Heat and spoon over coffee cake.

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