Pecan Butter Brittle
Submitted by: Pam Cage, Cage Ranch
Wild Horse, CO
2 cups pecan halves, or other nuts
1 cup sugar
1/2 cup dark corn syrup
4 tbsp butter
1 inch square of paraffin
2 tsp baking soda
Microwave the sugar, syrup and butter together for 3 minutes on high. Stir in the paraffin until melted. Stir in the nuts. Mix well and microwave on high for 7-12 minutes. Watch carefully and check several times to make sure they don't burn. While that is cooking, prepare cookie sheets by lining with foil and spaying with cooking spray. When the brittle mixture is done cooking, add the baking soda, quickly stir and pour onto the prepared cookie sheets. Let cool and break into pieces. Store in an airtight container or freeze for later use.
Jody's Cheeseburger Soup with a Kick
Submitted by: Jody Buck, Wray Cattle Company
Wray, CO
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter or margarine, divided
3 cups chicken broth
1/4 cup flour
10-12 oz processed american cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper
1/4 tsp lemon pepper
1/4-1/2 tsp red pepper flakes
1 cup salsa
or
1 10 oz can diced tomatoes with green chilies.
1/3 cup sour cream
Brown beef in a sauce pan, drain and set aside. In the same sauce pan sauté onion, carrots, celery, basil and parsley in 1 tablespoon of butter until vegetables are tender - about 10 minutes. Transfer to a large stockpot. Add broth and beef, bring to a boil. Reduce heat, cover and simmer for 10-12 minutes. Meanwhile, in a small skillet melt remaining butter. Gradually whisk in flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup by gradually whisking in. Bring soup to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, peppers and salsa. Cook and stir until the cheese melts. Remove from the heat and blend in the sour cream. Great with crushed corn chips on top.
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