September Recipes

September Recipe Collection

Super Nachos

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

1-1/2 lb.	Hamburger
1	Med. onion, diced
1 - 6 0z.	can Diced Green Chilies
1 - 15 oz.	can Spicy Refried Beans
3/4 lb.	Cheddar cheese, shredded
3/4 lb.	Monterey Jack Cheese, shredded
3/4 c.	Picante Sauce
1/2 c.	Guacamole dip
1/2 c.	Sour Cream

Brown hamburger and onion, spread cookie sheet with refried beans, add drained hamburger and onion. Spread on green chilies and shredded Cheddar and Monterey Jack cheese, then drizzle picante sauce over that. Place in a 350° oven for 20 minutes. After removal from oven, spread the guacamole dip and sour cream over top. Serve with tortilla chips.

Breakfast Puffs

Contributed by Sue Baker - Tax/Audit Dept. - Casper, Wyoming

1/3 c.	Shortening
1/2 c.	Sugar
1	Egg
1-1/2 c.	All-purpose flour
1-1/2 c.	Baking powder
1/2 t.	salt
1/4 t.	Ground nutmeg
1/2 c.	Milk
1/2 c.	Sugar
1 t.	Cinnamon
1/2 c.	Melted Margarine

Heat oven to 350°. Place baking cups in muffin tins. Mix thoroughly shortening, 1/2 c. sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake until golden brown, 20-25 minutes. Mix 1/2 c. sugar and cinnamon. Immediately after baking, roll hot muffins in melted margarine, then in the sugar-cinnamon mixture. Serve hot. 15 puffs.

Pistachio Fruit Salad

Contributed by Barb Hansen - Eighty-Eight Oil - Casper, Wyoming

Mix pineapple juice with cream cheese until well blended. Add pudding mix, stir well, add pineapple and Cool Whip. Makes 8 to 10 generous servings.

Chicken Chalupas

Contributed by Jan Walker (wife of Tom) - True Oil LLC. - Casper, Wyoming

1	Onion, finely crushed
1 pkg.	Lightly crushed Tostitos
2 T.	Margarine
3 T.	Picante Sauce
1 can	Cream of Chicken soup
1 can	Cream of Mushroom soup
1 can.	Evaporated Milk
2 c.	Diced, cooked chicken
2 c.	Longhorn or Jack cheese
	Lemon Juice

Grease 9"x13" pan. Place 1/2 of tostitos on bottom of pan. Sauté onions till tender and add both soups, milk and picante sauce. Cook over low heat until well blended. Spoon 1/2 of soup mixture over chips, then 1/2 of chicken and 1/2 of cheese. Repeat layers. Bake at 350° for 20-25 minutes. Serve with sour cream and picante sauce.

Peaches 'n Cream Cheesecake

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

3/4 c.	All-purpose flour
1 sm.	Pkg. (3-1/4oz) regular vanilla pudding mix
1 t.	Baking powder
1/8 t.	Salt
1	Egg, beaten
1/2 c.	Milk
3 T.	Butter or Margarine, softened
1 can. (29 oz)	Sliced Peaches
1 pkg (8 oz)	Cream Cheese, softened
1/2 c.	Granulated sugar

Combine flour, pudding mix, baking powder, salt, egg, milk and butter in large mixing bowl. Beat at high speed 2 minutes. Pour into greased 10" deep dish pie plate. Drain peaches well, reserving the liquid. Arrange peach slices atop the batter. Combine cream cheese, sugar and 3 tbsp. reserved peach juice in medium bowl; beat with electric mixer at medium speed 2 to 3 minutes or until smooth. Carefully spread atop peaches to within 1" of edge of pie plate. Stir 1 tbsp. granulated sugar with 1/2 tsp. ground cinnamon; sprinkle over cream cheese mixture. Bake in preheated 350° over 35 to 40 minutes or until bottom and sides are golden brown. Cool. Serve warm or chilled. Makes 8 to 10 servings.

Pickled Beets

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

To cook beets, cut beet tops down to 1/2", wash and boil (like potatoes). When tender, fill sink with cold water and dump them in. When cool enough to handle, squeeze in hand and skin will fall off.

Boil 15 minutes and then add cooked beets. Bring to a boil, pack in jars and seal.

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

1 large	Pkg. Pistachio pudding mix
1 med.	Can crushed pineapple
1 8 oz.	Pkg. cream cheese
1 16 oz.	Tub Cool whip
1/4 c.	Pistachio nuts, if desired

2 c.	Sugar
2 c.	Water
2 c.	Vinegar
1 t.	Whole Cloves
1 t.	Crushed whole cinnamon sticks (about 1/2 stick)