Nebraska Kitchens – A Holiday Potluck!
We asked readers to send recipes based on their last names (A-I: main course; J-Q: salad or side dish; R-Z: breads or desserts). In true potluck fashion, the plan was mostly followed. Eleven of our favorite recipes appear in the November/December 2007 issue; here are 11 more. Enjoy!
Wisner
“My daughter in Arizona gave me this recipe for the rub, knowing how often I make a prime rib for gatherings,” writes Cheryl Borgelt of Wisner. “When we were in our non-commercial cattle feed business, we had easy connections to very reasonable priced choice cuts. Since retiring, I get my prime ribs from my son in law.”
| |
Standing Rib Roast (size varies) |
1 |
clove garlic chopped for rub |
1/4 |
cup country-style Dijon mustard |
3/4 |
cup chopped fresh parsley or 1/3 cup dried parsley |
1-1/2 |
tsp dried chopped thyme leaves |
1-1/2 |
tsp dried rosemary leaves |
2 |
cloves garlic finely chopped |
1 |
Tbsp olive oil |
Serves 8-10 (large roast)
Serves 6-8 (small roast)
Place beef fat side up in roasting pan. The ribs form a natural rack and roast does not need to be elevated on a rack in roasting pan. Rub 1 chopped clove garlic over meaty portion of roast. Mix remaining ingredients and spread over fat and meat sides. Insert meat thermometer so tip is in center of thickest part of meat and does not touch bone or rest in fat. Do not add water. Do not cover. Roast uncovered at 325 degrees to desired doneness according to chart. Use thermometer reading as a final guide.
Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Since meat continues to cook after removal from oven, it should be removed when thermometer register 5-10 degrees lower than desired doneness.
| Weight | Meat Thermometer Reading | Approximate Cooking Time |
| 6-8 lbs | 140 degrees rare | 23-25 minutes per pound |
| 160 degrees medium | 27-30 minutes per pound | |
| 170 degrees well | 32-35 minutes per pound | |
| 4-6 lbs | 140 degrees rare | 26-32 minutes per pound |
| 160 degrees medium | 34-38 minutes per pound | |
| 170 degrees well | 40-42 minutes per pound |
During the resting time add 2 cans undiluted beef broth, pouring over top of roast. Just before serving strain this au jus into serving container with ladle or gravy boat. Use this sauce and leftover meat for great French dip sandwiches the next day.
Osmond
“I modified this recipe to use more natural and organic ingredients and all the zucchini that shows up on my door step,” writes Melissa Lind of Osmond. “I bring it to work all the time and give it away as food gifts to friends and neighbors.”
| 2 |
large eggs, lightly beaten |
2-1/4 |
cup raw sugar |
1 |
cup canola oil (or if you want no fat, substitute 1 cup apple sauce, or use 1/2 cup apple sauce and 1/2 cup canola oil for low fat) |
3 |
tsp vanilla |
2 |
cups grated zucchini |
3 |
cups unbleached, organic all purpose flour |
1 |
Tbsp baking powder |
1/4 |
tsp baking soda |
1 |
tsp salt |
1 |
tsp cinnamon |
2 |
cups fresh or frozen berries |
Makes 5-6 mini loaves or 3 large loaves
Preheat oven to 350 degrees. Grease 5 or 6 mini loaf pans. Or 3 bread size loaf pans.
In large mixing bowl beat eggs, sugar oil, vanilla. Add zucchini and mix well. In separate bowl combine flour with baking powder, soda, salt and cinnamon. Beat in flour mixture, one cup at a time. Fold in berries. Fill pans 2/3 full. Bake 60 minutes or until toothpick comes out clean.
Ainsworth
“Grandma Ann Peal would bake these cakes and set them on the window sill to cool, and the cakes would be stolen by the neighborhood kids,” writes Bonnie Wolf of Ainsworth. “She started writing her initials in the cakes and friends began calling them A.P cakes. This is a type of coffee cake and I make small versions of it for the church bazaar.”
| 3 |
cups all purpose flour |
1-1/2 |
cup light brown sugar |
1 |
tsp baking soda |
3/4 |
tsp salt |
1/2 |
cup shortening |
3 |
Buttermilk or sour milk to moisten (1/4 cup) |
Serves 12
Grease two 8-inch pie pans. Combine all dry ingredients in a large mixing bowl. Add buttermilk to make consistency like soft cookie dough. Divide the dough into two and place in pie pans. Pat our use the back of a spoon to level dough. Bake at 375 degrees for 35-40 minutes
Burwell
“This is our all time family favorite chocolate cake given by my aunt, over fifty years ago,” writes LuEllen Leoffler of Burwell. “It reminds me of a Hershey Bar it is so moist. My family likes it with canned peaches, cobbler style. It is an old pioneer recipe that never fails and has been transformed from ice cream sandwiches to birthday cake to chocolate cobbler.”
2 |
cups flour |
| 2 |
cups sugar |
1/2 |
cup shortening |
4 |
heaping Tbsp cocoa |
2 |
eggs |
1 |
cup sour milk (just add 1 tsp vinegar to sour the milk) |
1 |
cup boiling water |
Serves 12
Mix in order given. Grease a 9x13-inch pan. Bake at 350 degrees for 30-35 minutes. Frost if you like, but it is sweet enough without.
Stratton
“Cherry mash candy has brightened our seasonal cookie platters as long as I can remember,” writes Michelle Warren of Stratton. “We are all farm gals, as far back as my great grandmother, and we have prepared it for both Thanksgiving and Christmas. It looks like, but tastes better than the famous Twin Bing candy bars from Missouri . We didn't realize how regional this candy was until we moved to the west coast. We shopped and searched, but no store carried cherry chips. I now order cherry chips on line and it is worth the price to have my Nebraskan home made holiday morsel of heaven. A sticky-sweet fuchsia cherry pink on the bottom, peanuts and fudge on the top.”
| 2 |
cups granulated sugar |
2/3 |
cup evaporated milk |
12 |
jumbo marshmallows |
1/2 |
cup butter |
10 |
oz cherry chips |
1 |
lb chopped Spanish peanuts, skin on |
1 |
tsp vanilla |
12 |
oz semi sweet chocolate chips |
3/4 |
cup peanut butter |
| Dash of salt |
Makes 36 squares
In a medium saucepan, melt the sugar, evaporated milk, marshmallows, butter and dash of salt. Once melted, boil for six minutes. Add cherry chips, vanilla and 1/2 of chopped Spanish peanuts. Stir well. Pour into a buttered 9x13-inch pan. Cool.
In separate medium saucepan combine chocolate chips, peanut butter and remaining Spanish peanuts. Heat on low until melted. Spread melted chocolate layer on top of firm chilled cherry layer. Cut into 1-inch squares.
Funk
“My eldest granddaughters would help themselves to the freezer for cookies when they came to visit,” writes Yvonne Sjogren of Funk. “The freezer kept them fresh and they even enjoyed them cold. I kept them in cookies even when they went to college. The younger granddaughters are now in charge of the freezer.”
| 1 |
cup margarine or butter |
1 |
cup granulated sugar |
1 |
cup brown sugar |
2 |
eggs |
3 |
cups oatmeal |
1 |
tsp baking soda |
1/2 |
tsp salt |
1 |
tsp vanilla |
1-1/2 |
cups flour |
Makes 2-3 dozen
Cream the margarine and sugars till fluffy. Add eggs one at a time and beat well. Mix in remaining ingredients and chill for 2 hours or overnight.
When ready to bake, form dough into balls the size of walnuts. Place on greased cookie sheet and flatten balls to about 1/4-inch thickness. Bake at 350 degrees until light brown, for about 7-9 minutes. Let set on pan 1-2 minutes so you can remove them without breaking. Cool on paper towels.
Refrigerator Marshmallow Dessert
Ainsworth
“Mom made this for those occasions that needed a quick and easy dessert, because she didn't have all day to cook,” writes Bonnie Wolfe of Ainsworth. “I remember begging to have it instead of a birthday cake when I was little.”
| 1 |
pkg marshmallows, melted |
1-1/2 |
pint whipping cream, whipped stiff |
1 |
large jar drained red maraschino cherries, chopped |
1 |
medium size can crushed pineapple, drained |
1 |
tsp vanilla |
1 |
cup chopped walnuts |
20 |
graham crackers, crushed |
1/4 |
cup sugar |
3 |
Tbsp butter, melted |
Serves 12
Prepare a standard graham cracker crust by combining the crushed graham crackers, sugar and melted butter in a mixing bowl. Should be moist from butter and holding together, not dry. Line bottom of 9x13 pan with crust, pressing firmly.
Melt marshmallows in the top of a double boiler or in the microwave for 1 minute.
In large bowl, whip whipping cream and fold in warm, slightly cooled, marshmallows. Fold in maraschino cherries, crushed pineapple, vanilla, and walnuts.
Pour marshmallow-fruit mixture on top of crust. Chill for several hours before serving.
Ainsworth
“My folks owned a grocery store and sought out the unusual fruits and vegetables,” writes Bonnie Wolfe of Ainsworth. “We would find recipes for our unusual produce to share with customers and this became a treat at the holidays because it was different than pumpkin or pecan pies.”
| 1 |
cup persimmon pulp (very ripe persimmons are easy to squeeze and separate the seeds and skins) |
1/2 |
cup milk |
2 |
tsp baking soda |
1 |
cup granulated sugar |
1/2 |
tsp salt |
1 |
Tbsp butter, room temp |
1/2 |
tsp vanilla |
1/2 |
tsp cinnamon |
1 |
cup all purpose flour |
1/2 |
cup pecan pieces (optional) |
In a large mixing bowl, cream butter and sugar, add milk and pulp. Sift in dry ingredients and nuts. Pour into the top portion of a double boiler. Steam in double boiler for 2 hours, covered tightly. Check water level often. I add water about every 30 minutes. Pudding will be more cake like than pudding. Serve in dessert bowls using an ice cream scoop and drizzle hot lemon sauce or your favorite hard sauce.
Kearney
“I was glad to find this on the Christmas buffet last year,” writes Mel Shoemaker of Kearney . “The time it takes to make it is worth it! We have had this recipe in the family since the sixties. The color is perfect for the season.”
| 1 |
small pkg lime or lemon Jello brand gelatin |
13 |
large marshmallows |
1 |
small can crushed pineapple, drained |
1/2 |
cup nuts, chopped |
1/3 |
cup celery, chopped |
1/2 |
cup cheese, grated |
1 |
cup heavy whipping cream |
1/2 |
cup salad dressing |
1 |
cup fresh or frozen cranberries |
1/2 |
cup sugar |
1 |
small pkg cherry or raspberry Jello brand gelatin |
Serves 12
In a large mixing bowl dissolve the lime or lemon Jello in 2 cups hot water. Add the 13 marshmallows and dissolve. Cool until syrupy and then add the pineapple, nuts, celery, and cheese. Mix thoroughly.
In separate mixing bowl whip heavy whipping cream and add salad dressing. Fold into Jello mixture. Pour all into a 9x13 pan and chill until set.
Grind cranberries to make one cup. In small bowl combine cranberries and 1/2 cup sugar. Let stand 30 minutes.
In mixing bowl dissolve the cherry or raspberry Jello with 1-3/4 cup hot water. Stir until syrupy. Add cranberries and pour mixture over the top of the lime or lemon mixture. Chill until firm. May take 3-4 hours to chill completely.
North Platte
“This is a family favorite and a depression staple,” writes Lenora Gocke of North Platte . “The potatoes were served at noon with bacon on the side. We kids would crumble the bacon on top. When we ran out of butter we would beat white Karo syrup and bacon grease together until creamy.”
| 4 |
cups sliced potatoes |
4 |
strips of bacon, cooked crisp and crumbled |
1 |
onion, sliced |
| Salt and pepper to taste | |
| Butter to taste |
Serves 4-6
In a 2-quart pan cook potatoes and onion in water just to cover. Cook, uncovered until tender and water is reduced. Add salt and pepper and butter to taste. Sprinkle crumbled bacon on top. Serve hot.
St. Helena
“This recipe reminds me of Nebraska ,” writes Shari Kitchin originally from St. Helena, now residing in Alaska . “I always rooted for the Huskers, and the corn and tomatoes make me cheer, ‘Go Big Red!' I take this to all our summer parties and at home it is one of our children's favorites.”
| 6 |
med ears sweet corn (or use 1 large pkg frozen corn, thawed at room temperature when fresh is not in season) |
3 |
cups grape tomatoes, quartered or use roma tomatoes |
1/2 |
cup chopped red onion |
4 |
Tbsp copped cilantro |
4 |
tsp extra virgin olive oil |
4 |
Tbsp freshly squeezed lime juice or rice wine vinegar |
1/4-1/2 |
tsp ground cumin |
| Salt and pepper to taste |
Serves 6-8
In large pot of boiling water cook corn until just tender, about 5 minutes. Drain and let cool to room temperature. Cut kernels from ears and transfer to a large bowl. (Or use the thawed, frozen corn.) Add remaining ingredients and then mix well. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.