November Recipes

November Recipe Collection

Sheepherders

contributed by Rob Thompson - Tax/Audit Department - Casper, Wyoming

Butter flour tortillas. Add 2 slices pastrami, 1 large slice Monterey Jack cheese and a spoonful of green chilies to each tortilla. Roll up and secure with a toothpick. Heat in 325° oven until cheese melts (15 to 20 minutes). Slice into thirds or fourths and serve. Can be prepared ahead of time, wrapped in foil and heated.

Hamburger Soup

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

1-1/2 lb.	Ground Beef
6 c.	Water
3	Beef bouillon cubes
2 c.	Sliced carrots
1/3 c.	Barley
1-1/2 c.	Diced onion
1-1/2 c.	Diced celery
1/2 c.	Diced green pepper
1 t.	Salt
1/2 t.	Pepper
2	Bay Leaves
1/4 c.	Catsup
28 oz.	Can tomatoes
8 oz.	Can Tomato paste
Dash	Garlic Powder

Brown ground beef and drain. Add all other ingredients. Bring to a boil, reduce heat and simmer one hour. Freezes well.

Orange Cottage Cheese Mold

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

2 (3 oz)	Pkg. Orange flavor gelatin
1 c.	Boiling water
1 pint	Orange sherbet
2 T.	Lemon juice
1 c.	Creamed cottage cheese
1 c.	Miniature marshmallows
1 (11 oz)	Can Mandarin Oranges, drained and chopped
1	Banana, diced
1 c.	Heavy cream, whipped

Dissolve gelatin in boiling water. Immediately stir in orange sherbet and lemon juice, stirring until sherbet melts. Chill until thick and syrupy. Fold in cottage cheese, marshmallows, Mandarin oranges and banana. Then fold in whipped cream. Pour into lightly oiled 7-cup mold. Chill until set. Makes 8 to 10 servings.

Company Chicken

Contributed by Bev Schroeder (wife of Erv) - Black Hills Acctg. - Casper, Wyoming

4-6	Chicken breasts (or thighs)
4 oz.	Mushrooms (drained)
1 can	Cream of Mushroom Soup
	Salt and Pepper
1/2 c.	White cooking wine
1 pint	Sour Cream
	Cooked rice or noodles

Place chicken (skin side up) in casserole dish. Salt and pepper to taste. Mix soup, wine, and mushrooms in bowl. Pour over chicken. Cover and bake 1-1/4 hours at 350°. When done, pour drippings into saucepan and add sour cream. Heat through, but do not boiled. Serve over rice or noodles.

German Potato Bake

Contributed by Holly Beumee (wife of Steve) - True Ranches LLC - Cheyenne, Wyoming

4 c.	Cubed potatoes
1/2 lb.	Velveeta cheese
2 T.	Margarine
5 strips	Crisply cooked bacon, crumbled
1/4 c.	Green onions, sliced
3/4 c.	Miracle whip
1/4 c.	Sour Cream
	Salt, pepper and paprika to taste

Melt cheese and margarine together over low heat, add half of bacon and onions. Add all Miracle Whip and sour cream, gently fold in potatoes and spoon into a greased casserole dish. Top with remaining bacon and onions and spices. The spices may be mixed in with the cheese if desired. Bake at 350° for about 1 hour.

Chocolate Zucchini Cake

Contributed by Sherryl Gover (wife of Ronald) - Black Hills Trucking - Gillette, Wyoming

Pour into a 9"x13" greased and floured pan. Sprinkle with 1/2 c. chocolate chips. Bake at 325° for 40 minutes.

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

12	Flour Tortillas
2 cans	Diced green chilies
2 pkg.	Pastrami, sliced thin
1	Large pkg. Monterey Jack Cheese

2	Eggs
1/2 c.	Sour milk
1 t.	Vanilla

2-1/2 c.	c. flour
1/4 c.	cocoa
1/2 t.	baking powder
1/2 t.	cinnamon
1/2 t.	cloves
1/2 t.	salt
1/2 t.	soda

1/2 c.	butter
1/2 c.	oil
1-3/4 c.	sugar

2 c.	shredded unpeeled zucchini