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1 2015

2 Spicy Black Olive Dip Robyn Terry 16 oz sour cream 1 small can sliced black olives 4 Tbl Mrs Renfroe s Medium Green Salsa (or spicy green salsa of your choice) 1/4-1/2 cups shredded cheddar cheese Tortilla chips Crisp veggies for dipping 1. Mix all and serve with tortilla chips and/or veggies. 2. Best if chilled overnight; stir before serving. Chicken Enchilada Dip Deb Gustafson 1 lb chicken breasts cooked and diced 2 cans of cream of chicken soup 2 cans diced green chilies 2 (8 oz) pkgs of cream cheese Hot sauce to taste 1. Mix all ingredients together and warm in a crock pot on low. Serve with tortilla chips.

3 Can t stop at one snack Deb Gustafson 1 large box of Crispix cereal 1 bag of pretzels twists 1 lb bag of M & Ms 1 cup butter 2 cup brown sugar 1 tsp salt 1/2 cup light Karo syrup 1 tsp baking soda 1. Bring brown sugar, butter, salt and syrup to a boil, then stir for 1 1/2 minutes. Remove from heat and stir in baking soda. 2. Put cereal and pretzels in a brown paper bag and pour sugar mixture over cereal. Roll top over to close and shake well. 3. Put in microwave for 1 minute, shake and repeat 2 more times. 4. Add M & Ms and shake well. Pour out onto baking sheets to cool. 5. Store in airtight container. Awesome Cheddarwurst Aubrey Hess cheddarwurst sauerkraut raw bacon buns 1. Take a cheddarwurst and cut lengthwise almost all the way through. 2. Stuff cheddarwurst with sauerkraut. 3. Wrap the stuffed cheddarwurst with raw bacon. 4. Throw on the grill until the meats are thoroughly cooked. 5. Serve on a bun with any condiments you choose!

4 z best salad Julie Tartaglia 3/4 to 1 pound seedless cucumber, washed and chopped into chunks 2 thin or 1 regular scallions, thinly sliced 1 large avocado, pitted and diced 2 tablespoons mayonnaise Juice of half a lime, plus more to taste Salt and hot sauce (we used Sriracha) to taste Chopped cilantro or flat-leaf parsley to garnish 1. Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow. 2. Serves 2 as a main or 4 as a side. Mexican Appetizer (wontons) Lindsay Hollingsworth 1/2 lb hamburger (use chicken instead of beef or go meatless) 1 can RO-TEL 1/4 cup chopped bell peppers 1 TB taco seasoning 2 oz VELVEETA 16 wontons (found in produce section) 1/2 cup shredded cheese 1. In a medium skillet, brown hamburger over medium heat. 2. Add taco seasoning, bell peppers and RO-TEL then simmer for 5 minutes. 3. Heat oven to 375 and place wontons in mini cupcake tins. 4. Place one cube of VELVEETA in each cup and fill with meat mixture. 5. Top with shredded cheese and bake for 7-10 minutes.

5 Crockpot Kielbasa Bites Kristen Lehl 2 lb Kielbasa or smoked sausage 1 cup apricot preserves 1/2 cup Dijon mustard 1. Cut the sausages into bite-sized pieces, set aside 2. Combine apricot preserves and Dijon mustard in a small bowl until whisk until smooth 3. Combine everything in the crockpot and cook on low for 4 hours 4. Serve immediately PUMPKIN DUMP CAKE Kathy Cox 1 (29 oz) can pumpkin 1 cup sugar 1 (13 oz) can evaporated milk 3 eggs 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c) butter, melted 1 cup pecans, chopped 1. Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. 2. Bake at 350 F for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. 3. Serves 12 to 15.

6 Paddy s Reuben Dip Recipe Julie Lorraine 4 packages (2 oz each) thinly sliced deli corned beef, finely chopped 1 package (8 oz) cream cheese, cubed 1 can (8 oz) sauerkraut, rinsed and drained 1 cup (8 oz) sour cream 1 cup (4 oz) shredded Swiss cheese Rye bread or crackers 1. In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. 2. Makes about 4 cups. white bean chicken chili Jeff Elsberry 1/2-2 lbs. of chicken breast, boiled and cut into pieces 3 cans of cannellini beans (white) 1 can chicken broth 1 can Rotel (diced tomatoes and green chilies) 1 can diced green chiles 1 medium onion, chopped 2 tsp. oregano 1/2 tsp. salt 2 tsp. cumin (ground) 1 1/2 tsp. cayenne pepper 3 cup Monterey Jack cheese (shredded) 16 oz sour cream 1. Combine chicken, beans, chicken broth, and Rotel in a large pot. In separate pan, saute onion, green chiles, and spices in oil until onions are transparent. Add to the chicken mixture and simmer for approximately 1 hour. Add Monterey Jack cheese and sour cream. Blend until heated. 2. Optional: serve in bowl - add 1 tbsp. of sour cream and a sprinkle of shredded Jack cheese for an added touch.

7 Mushroom Soup Jim Jackson 3 heads of garlic 1 large onion chopped Wine 8 portabella mushroom caps 3 (8 oz) pkg mushrooms, chopped Mushroom broth/stock (better than bouillon to taste) 1 cup heavy whipping cream 3 tbsp chopped parsley 1/2 cup uncooked wild rice 1. Roast 3 heads of garlic (slice tops of heads off, sprinkle with olive oil salt and pepper, wrap in foil, bake 350 degrees for 40 min). 2. In large pot saute onion with a little butter and olive oil, after sauted, deglaze pot with 3 TBSP wine. 3. Add 6 quarts water and 6 of the portabella mushrooms chopped. Add mushroom soup base according to jar directions. 4. Remove roasted garlic from skins (they squeeze out) and add to pot simmer long enough to soften mushrooms. 5. Blend with hand held immersion blender continue to simmer. 6. Add remaining mushrooms sliced thickly. 7. Add parsley, cream and rice and salt and pepper to taste. 8. Do not allow to come to a boil. Simmer until rice is cooked. 9. Makes about 7 quarts. Teriyaki chicken dip Tonya Allen 1 chicken breast 2 oz cream cheese 1/2 cup green onions 1/4 cup crushed peanuts Honey teriyaki sauce Clove of garlic 1. Cook chicken in soy sauce, mix cream cheese with garlic then spread on bottom of dish. After chicken is cooled slice and place on top of cream cheese. Then spread green onions and crushed peanuts on top. Then drizzle lightly with honey teriyaki sauce. 2. Serve chilled with crackers.

8 Hot Corn Dip Krystal Nelsen Approx. 3 cups corn kernels (2 cans of corn, drained) 1 small can green chiles 1/4 cup diced sweet onions 1/2 tsp garlic powder 4 ounces cream cheese (softened) 1/2 cup sour cream (you can substitute greek yogurt) 1/2 cup shredded pepper jack cheese 3/4 cup shredded Monterey jack cheese (or jack & cheddar cheese blend) 1. Preheat oven to 350 degrees. 2. In a mixing bowl, stir together sour cream, cream cheese, spices, and shredded cheese (saving out at least 1/4 cup of shredded cheese for topping. 3. Gently add in the corn kernels (drained if using canned), green chiles, and onions. 4. Spread mixture into a 2 quart baking dish, top with remaining shredded cheese. 5. Bake for approximately 25 minutes, until heated through and cheese is bubbly. 6. Remove from oven and serve hot with tortilla chips. HUSKER SPEIDI S Cheryl Mead 1 cup cooking oil 2/3 cup cider vinegar 2 T. Worcestershire sauce 1/2 medium onion, finely chopped 1/2 tsp salt 1/2 tsp. dried basil 1/2 tsp. dried marjoram 1/2 tsp. dried rosemary 2 1/2 lbs boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1 1/2 to 2 cubes Italian rolls or hot dog buns 1. In a zippered plastic bag, combine first 9 ingredients. Add meat and toss to coat. Let marinate for 24 hours, shaking occasionally. 2. When ready to cook, thread meat on metal skewers and grill over hot coals until meat reaches desired doneness-about minutes. 3. Remove meat from skewers and serve on rolls or buns. 4. Makes 8 servings. 5. Remove from oven and serve hot with tortilla chips.

9 COLE SLAW Cheryl Mead 1 cups cabbage-sliced thin 1/2 tsp salt 1/4 cup vinegar 1/8 c. cooking oil 1/4 cup sugar 1/2 tsp pimento pieces (optional) 1/4 cup chopped onion 1/2 tsp. celery seed This recipe has no mayo, so can sit out without the need of refrigeration. 1. Mix all together; chill overnight or for a couple of hours. 2. Serves 5-6 people. HUSKER CAVIAR Cheryl Mead 1 can Shoe Peg corn (white) (drained, rinsed) 1 can Black beans (drained, rinsed) 1 can Pinto beans (drained, rinsed) 1 can Black eyed peas (drained, rinsed) 1 small can Pimentos (drained, rinsed) 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper Dressing: 1/2 tsp. salt 1/4 tsp. pepper 1/2 T. water 1/2 cup. sugar 1/3 cup apple cider vinegar 1. Boil all 5 ingredients until they boil. Let cool. 2. Pour beans, onion, celery and green pepper into bowl. 3. Pour dressing over, refrigerate overnight. 4. Great served with sturdy chips, such as Tostitos, etc.

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