Featuring Karen Vold’s Recipes

by Courtesy

Karen’s Cowboys
Favorite Salad Dressing (Makes a little more than 2 quarts)

2 qts mayonnaise
4-5 hard boiled eggs
16 oz sweet bread and butter chips (pickles)
1 – 6 oz. can of olives
1 – 12 oz. bottle chili sauce

DIRECTIONS: Put pickles and olives through food chopper. Chop hard boiled eggs. Mix with mayonnaise in large bowl. Mix chili sauce in to taste and pink in color. Let dressing sit in refrigerator overnight or for several hours. This will flavor the mix. I put the dressing back in the 2 qt Mayonnaise jars and label it. You can store it in the refrigerator for a long time if they don’t eat it up quickly!


Crunch Square Breakfast Casserole

Crunch Square Breakfast Casserole (Yield 12 servings)

1 tsp vegetable oil
2 c (8 oz.) grated Colby and Monterey Jack cheese blend, divided
1 package (22.5 oz.) frozen toaster hash brown patties, thawed
8 oz. cream cheese, softened
12 eggs
½ tsp. black pepper
8 oz. thickly sliced deli ham
4-5 green onions with tops
3 plum tomatoes

DIRECTIONS: Preheat oven to 450. Lightly brush 10 x 15 in. pan with oil. Crumble hash browns over pan, press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted. Meanwhile, in a bowl, whisk cream cheese until smooth. Gradually add eggs and black pepper, whisk until smooth. Coarsely chop ham, slice green onions, reserving ¼ cup of the tops for garnish. Place ham and remaining green onions into saute pan. Cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture. Remove pan from oven to cooling rack. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half and scrape out seeds, dice. Remove pan from oven; top with remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional pepper. Cut into squares and serve.

The “100” Cookie (Yields 4 dozen cookies)

1 c sugar
1 c packed brown sugar
1 c margarine, softened
1 c vegetable oil
1 egg
1 tsp vanilla extract
1 c crisp puffed rice cereal
1 c flaked coconut
1 c quick oats
¾ tsp salt
3 ½ c flour
1 tsp baking soda
1 tsp cream of tartar


The “100” Cookie

DIRECTIONS: In bowl, mix sugar, brown sugar, margarine, oil, egg, vanilla, rice cereal, coconut, and oats. Sift together salt, flour, baking soda, and cream of tartar. Add to sugar mixture and mix well. Drop teaspoonful size onto greased cookie sheet and bake 350 for 10-12 min. Makes 4 dozen. Note: Dough can be frozen in 6 oz. size frozen juice containers. Slice ¼ inch thick when ready to bake.

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