October Recipes

October Recipe Collection

Potato Soup

contributed by Linda Julian - Land Dept. - Casper, Wyoming

4	Medium Potatoes, cubes
1	Onion, chopped
1	Rib Celery, chopped
1	Carrot, chopped
1 c.	Chopped fresh mushrooms
2 c.	Milk
1 c.	Water
2 t.	chicken bouillon
4 oz.	Shredded Swiss or Cheddar Cheese

Put first 4 ingredients in 3 qt. saucepan, cover with water and cook till tender. Season with garlic salt to taste. Blend 1/4 c. flour with 1/4 c. melted margarine. Add remainder of ingredients. Add to potato mixture. Season to taste with salt and pepper.

Breakfast Casserole

Contributed by Le Ann Harwood - Toolpushers Accounting - Casper, Wyoming

8 slices	Cubed bread, crust removed
8 oz.	Old English Cheese, cubes
1 can	Mushrooms, drained
3/4	of a Green pepper
8 oz.	Sausage, cooked and drained
8	Eggs
1/2 c.	Margarine
3/4 t.	Dry mustard
1 t.	Salt
1/2 t.	Pepper
2 c.	Milk

Grease a 9"x13" pan. Layer bread, cheese, mushrooms, peppers and sausage. Melt margarine. Combine eggs, milk, melted margarine and seasonings in blender. Pour over layered mixture. Refrigerate overnight. Bake 350° for 30 minutes covered, 30 minutes uncovered (usually takes longer to bake).

Vegetable Medley Salad

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

1 (3 oz)	Pkg. Lime flavor gelatin
1 c.	Boiling water
1/2 c.	Cold water
1-1/2 T.	Vinegar
1/2 c.	Mayonnaise
1/4 t.	Salt
1 c.	Cooked Whole Kernel Corn
1 c.	Creamed Cottage Cheese
1/3 c.	Chopped celery
1/3 c.	Sliced radishes
1 T.	Minced Onion

Dissolve gelatin in boiling water. Stir in cold water. Combine vinegar, mayonnaise and salt. Gradually stir some of gelatin into mayonnaise mixture, blending well. Stir mayonnaise into remaining gelatin, stirring well. Chill until thick and syrupy. Turn gelatin into large bowl. Beat with rotary beater until fluffy. Fold in corn, cottage cheese, celery, radishes and onion. Pour into lightly oiled 4-cup mold. Chill until set. Makes 6 to 8 servings.

Parmesan Pork Chops

Contributed by Linda Einer - Eighty-Eight Acctg. - Casper, Wyoming

Combine bread crumbs, Parmesan cheese, salt and pepper. Beat egg and milk in flat dish. Dip chops in crumbs, then egg mixture, then again in crumbs. Melt butter in baking dish. Place chops in dish. Bake at 325° for one hours, turning after 30 minutes. If chops are thick or not too brown, cook longer. (To use with 4 chops, reduce crumbs to 2/3 cup.)

Potato and Cheese Casserole

Contributed by Barb Severson (wife of Ron) - Treasury Dept. - Casper, Wyoming

8	Potatoes (cooked and sliced)
1 c.	Miracle Whip
1/2 jar	Stuffed Olives (sliced)
1/2 lb.	Bacon (fried and crumbled)
1	Onion, chopped
	Salt and pepper to taste
1 lb.	Velveeta cheese, cubed

Mix all ingredients with potatoes. Bake at 350° for 1 hour or until bubbly.

Chocolate Angel Food Cake

Contributed by Suzie Klungness - Black Hills Trucking Acctg. - Casper, Wyoming

Add sugar. Add dry ingredients. Pour evenly into angel food cake pan. Bake at 375° for 30 minutes. (Do not open oven during baking and keep everything in the house quiet.) When done, remove from oven and invert pan on coke bottle or open wire rack. Cake should not fall out of pan. When cooled, turn pan right side up and slice around edges to release from pan to invert on plate.

Special Hints:
1. Eggs should be at room temperature.
2. If you have to make cake when the humidity is high, the stiff peaks should be as stiff as you can get them.
3. The whole process should be done very quickly.
4. Chocolate frosting is excellent!

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

3/4 c.	Flour
1/2 c.	Powdered Sugar
1/4 c.	Cocoa

1t.	Vanilla
1-1/2 t.	Cream of Tartar
1 t.	Lemon extract

8	Pork Chops
1 c.	Seasoned bread crumbs
3 T.	Parmesan cheese
	Salt and Pepper
1	Egg
2 T.	Milk
1/2 T.	Butter

1-1/2 c.	egg whites (make sure eggs are at room temperature)
3 T.	Water
1/2 t.	Salt