COUNTRY RECIPES: 1997 KVLY Valley's Choice Cookbook

Today I have chosen recipes from the 1997 KVLY Valley's Choice Cookbook. You will love them.

This recipe was submitted by a Thief River Falls native (and a great cook, I might add). Doesn't it sound like something you would like to have before you hit the road for that football game.

Taco Salad

Judy Mostrom

Thief River Falls

1 pound hamburger, browned

1 diced onion (optional)

1 cup kidney beans

¾ cup water

1 envelope taco seasoning

½ cup French dressing

½ cup half and half (optional)

Corn chips

Lettuce

Diced fresh tomatoes

Cheese

In skillet, brown hamburger and onion. Mix browned hamburger and onion with beans, water, taco seasoning, French dressing (and half and half, if desired) in skillet. Simmer 10 minutes. Mixture can be used hot or cold

Serve over corn chips, lettuce, tomato and cheese.

This is another one of those meals you can fix in minutes on busy days -- and it is light and tasty too.

Fried Rice

Somkaun Hebert

Cavalier, N.D.

3 tablespoons bacon drippings

½ cup green onions and tops

1 cup diced celery

1 cup sliced mushrooms

3 cups cooked rice, cold

2 tablespoons soy sauce

1 egg, slightly beaten

½ pound crisp bacon, crumbled (or beef, chicken, pork or shrimp)

Heat bacon drippings in skillet. Add onion and celery and cook until tender. Add mushrooms, rice and soy sauce and cook 10 minutes on low heat, stirring occasionally.

Stir in beaten egg and cook only until egg is done. Add bacon and mix well.

Somkaun says you may serve with fresh tomatoes if you like.

And of course we must have one of those special treats for dessert or snacking -- you'll love these bars. (Meri says it "Tastes just like pecan pie, only easier!")

Pecan Pie Bars

Meri Weiler

Enderlin, N.D.

Crust:

Xc cup margarine (or butter)

½ cup packed brown sugar

1 ½ cups flour

Caramel Sauce:

28 Kraft brand caramels

¼ cup margarine (or butter)

¼ cup water

Filling:

2 eggs, beaten

¼ cup sugar

¼ teaspoon vanilla

¼ teaspoon salt

1 cup chopped pecans

Beat margarine (or butter) and brown sugar until light and fluffy. Add flour and mix well. Press in bottom of sprayed 9-by-13-inch pan. Bake at 375 degrees for 15 minutes.

Melt caramels, margarine (or butter) and water over low heat, stirring until smooth. Combine eggs, sugar, vanilla and salt. Gradually add caramel sauce and mix well. Stir in nuts. Pour over crust and bake for an additional 12-15 minutes. Cool and cut.

Sherry would like you to share your family recipes in Country Recipes. Please send to Sherry LaCoursiere at lacours@mncable.net or send recipes to: 110 Arnold Ave. N. in Thief River Falls, MN 56701. Questions? Call (218) 681-4427. She'd love to hear from you.