More featured recipes from Journal cookbooks
There are hundreds of recipes available on the High Plains Journal website from our Down Country Roads Home Cookin' cookbooks. These featured recipes came from the first volume of Home Cookin'. The Grilled Spicy Meatloaf burgers won the main dish category, while the Vegetable salad was the side dish winner, and the dessert winner was the Maple Walnut Bars. These recipes can be found online at www.hpj.com/HomeCookin/index~1.cfm.
Grilled Spicy Meatloaf Burgers
Recipe from Timothy Hickert, Johnson, Kan. This recipe won the main dish category in the first volume of the Home Cookin' cookbook.
1 lb. lean ground beef
Mix all ingredients thoroughly. Shape into patties. Grill on medium heat until done. Serve on lightly toasted buns.
Cathy Bell, Joplin, Mo., submitted this recipe that won the side dish category in Vol. 1 of Home Cookin'. It is a very colorful salad that always gets rave reviews.
1 can French style green beans
Drain all canned vegetables and place in large bowl. Chop celery and onion. Stir gently into vegetables. Boil dressing with sugar until sugar is dissolved. Add salt and pepper. Pour hot dressing over vegetables. Cover bowl and refrigerate overnight or even better a day or two ahead. To serve, drain off some of the liquid and place in a large bowl lined with curly lettuce. Garnish top of salad with olives.
Maple Walnut Bars
Dessert winner from Vol. 1 of Home Cookin' was submitted by Jan Rose, Abilene, Kan.
1 1/2 cups all-purpose flour
Heat oven to 350F. Grease a 13- by 9 inch pan. Lightly spoon flour into measuring cup, level off. In large bowl, combine 1 1/2 cups flour, brown sugar, salt and margarine. Beat at low speed until crumbly. Press mixture in bottom of greased pan. Bake at 350 F for 12 to 14 minutes or until light brown. In small bowl, combine sugar, 2 tablespoons flour, syrup, maple flavor and eggs; beat until well combined. Stir in walnuts. Remove pan from oven; pour filling ingredients evenly over warm base. Return to oven. Bake at 350F for an additional 20 to 30 minutes or until filling is set. Cool 1 hour or until completely cooled. In small bowl combine all glaze ingredients, blend until smooth. Adding milk for desired drizzling consistency. Drizzle evenly over bars. Cut into bars. Store in refrigerator.