Nebraska Kitchens Cookbook
 |
This 112-page hardcover book is beautifully illustrated with full-color photography and is a treasure to read and to use. Featuring 134 tested recipes submitted by the readers of Nebraska Life Magazine. The perfect companion to a subscription to Nebraska Life!
Below are three recipes from the cookbook.
| Chili Rellenos Casserole |
| Rhubarb-Strawberry Coffee Cake |
| Beer Stew (Phony Beef Burgundy) |
Madrid
“My husband says there’s
no cooks like Nebraska cooks,” writes Mary Ann Updike of Westminster,
Colo. Her husband was born in Madrid, Neb. This recipe is “a big hit at
potluck dinners. Everybody is always asking for the recipe.”
 |
| 1/2 |
lb ground beef |
| 1/2 |
lb Italian sausage |
| 1/2 |
cup chopped onions |
| Salt and pepper to taste | |
| 4 |
small cans whole green chilies |
1 |
lb Monterrey Jack cheese |
1-1/2 |
cup milk |
4 |
eggs, beaten |
1/4 |
cup flour |
1/2 |
tsp salt |
1/2 |
tsp pepper |
| Dash of hot pepper sauce |
Serves 12-16
Brown meat with onions, salt and pepper.
Drain. Cut cheese in strips and put 1 inside each chili. Place chilies in greased
9 x 13-inch pan. Spread meat mixture on top. Mix milk, eggs, flour, hot pepper
sauce, salt and pepper. Pour over meat. Top with shredded cheese if desired.
Bake at 350º for 50 minutes or
until a knife inserted in center comes out clean.
Rhubarb-Strawberry Coffee Cake
North Platte
“Our family can hardly wait until
the rhubarb is tall enough to make this coffee cake, which is made with natural
fruits that are readily available in Nebraska,” writes Monte Brown of
North Platte.“It’s pretty to serve and tastes great.”
 |
| Batter |
|
| 3 |
cups flour |
| 1 |
cup sugar |
1 |
tsp baking powder |
| 1 |
tsp baking soda |
1 |
cup margarine |
1 |
cup buttermilk |
2 |
eggs |
1 |
tsp vanilla |
1/8 |
tsp salt |
Crumb
Topping |
|
|
3/4 |
cup white sugar |
|
1/2 |
cup flour |
|
1/4 |
cup margarine |
|
Filling |
|
|
3 |
cups rhubarb |
|
16 |
oz sliced and sweetened strawberries |
|
2 |
Tbsp lemon juice |
|
1 |
cup sugar |
|
1/3 |
cup cornstarch |
Serves 12-15
To make the dough: In mixing bowl,
stir together flour, sugar, soda, baking powder, 1/8 tsp salt. Cut in butter
to fine crumbs. Beat together buttermilk, eggs and vanilla. Add to dry ingredients.
Stir to moisten. Spread half the batter in greased 9 x 13-inch baking pan.
To make the filling: In saucepan,
combine rhubarb and strawberries (thawed, sliced and sweetened). Cook covered
5-8 minutes. Add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture.
Cook and stir 4-5 minutes until thickened and bubbly. Cool.
Spread cooled filling over batter
in pan. Spoon dollops of remaining batter on top. Combine remaining sugar, flour
and butter into fine crumbs. Sprinkle over top of batter in pan. Bake at 350º
for 40-45 minutes or until light brown. Garnish with fresh strawberries on top.
Beer Stew (Phony Beef Burgundy)
Stapleton
 |
Carol Burgess of Stapleton writes: “I got this recipe from a friend who used to be the teacher on Romper Room School on TV when my children were small. Because it was called Beer Stew they thought they were getting away with something when we had it for dinner.
I have never served it that I didn’t get a request for the recipe, and it is so simple to make. People can’t believe it’s only stew meat. I usually serve it with a salad and cheesy bread. It was particularly handy when I had to be at the office all day and still have a great dinner for company when I got home."
| 2-3 |
lbs beef stew meat |
| 1 |
box dry tomato beef soup mix |
| 2-3 |
cans beer |
Serves 6-8
Put meat in crock pot (no need to brown), sprinkle soup mix over top, then pour
beer over all until meat is covered. Turn on low and let cook all day. Thicken
with flour and water or corn starch and water just before serving. Serve over
rice, cooked noodles, mashed potatoes or biscuits.