Wyoming Cooking (Laramie: apartment, cabin, office)

[Kristynwy]

Chocolate Mint Layer Bars
Ingredients

* 2 cups (about 15) finely ground crème-filled chocolate sandwich cookies
* 1/4 cup (1/2 stick) butter or margarine
* 1 1/2 cups chopped nuts
* 1 cup flaked coconut
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

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Directions

PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.

BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

[Froggie Legs]

Poppy Seed Cake 350ºF 35min.

1 pkg. white cake mix
1- 3 1/2 ounce pkg. instant vanilla pudding
4 eggs
1/2 cup poppy seeds
1 cup. hot water
1/2 cup vegetable oil
(I add 1-2 tsp almond extract, for almond-poppy seed cake)

** For high altitudes add 1/2 cup flour and increase hot water to 1 1/4 cups

Mix all ingredients at medium speed for 4 minutes. Pour into 2 (greased/floured or nonstick) loaf pans. Bake for 35 minutes or until toothpick checked in center comes out clean.

Frost while warm with powdered sugar frosting

If making almond poppy seed cake, add some almond extract to the frosting, and slivered almonds). These turn out like the cream cakes you can buy in the grocery stores. You could also use a lemon cake mix with the poppy seeds instead of the almond. I'm going to try this in my Bundt cake pan later today to see if it fits alright. I'm sure it will.

This recipe comes from The Good Shepherd Cookbook-Wyoming Unit by a woman named Sandy Frericks of Dubois, WY. My additions to the original recipe are in blue.

[ElkHunter]

Salsa

5 14.5 oz cans diced italian tomatoes
2 14.5 oz cans of water
2 26 oz cans jalapeno (in oil with carrots) drained chopped
4 onions (tennis ball size) chopped
1/2 cup ketchup
1 tbs wine vinegar
1/2 tsp Chilly pepper
1/2 tsp coarse pepper
1/2 tsp minced garlic

makes approximately 12 pints of salsa. Either can it, or refridgerate it for the party.

If you want to make it hotter, use one less can of diced tomatoes.

[cookallday]

You know Elkhunter when you are done with the soup ( beans,onion, bacon and spices) drain some of the soup off, add some self risinf flour , an egg, and a little hot pepper whatever kind you like jalapeno, cayenne, ect...make a nice thick dough of it and put spoonfuls inot a skillet of hot bacon grease and fry on medium until done,,,great

[ElkHunter]

That sounds good. I'll have to give that a shot.

[cookallday]

I do believe ive figured this out ,i found the thread and figured out how to post, look out martha stewart, wild hillbilly that cooks on the loose..

[ElkHunter]

Tonight is going to be spaghetti.

However:

I just finished putting a pork roast in the crock pot. Covered it with a half a jar of salsa and 8 jalapeno's. Tonight, I'll let it cool and I'll shread it all up and put it in the fridge. Tomorrow will be taco's.

[Froggie Legs]

Originally Posted by ElkHunter

Tonight is going to be spaghetti.

However:

I just finished putting a pork roast in the crock pot. Covered it with a half a jar of salsa and 8 jalapeno's. Tonight, I'll let it cool and I'll shread it all up and put it in the fridge. Tomorrow will be taco's.

I'll be over tomorrow.. can I bring dessert

[ElkHunter]

Originally Posted by Froggie Legs

I'll be over tomorrow.. can I bring dessert

Door's always open, just knock and come in. Doesn't take much to set an extra plate or three. There's always enough food.

I'm single, however I had 7 kids and most times I forget they moved out years ago.

It's like my salsa. I had to learn how to can because when I make salsa I make about 12-13 pints at a time. The roast I have going right now is a 4 pound roast. Just did a 4 pound beef roast the day before yesterday. It's shreaded and put in zip lock bags in the freezer. I use it for lunch meat or to make bar-b-q's with. Take out a baggy and it's just enough for one person for supper. Or two lunches. Shreaded beef, some onion, mexican cheese, mayo, with some chips and a jalapeno on the side.

[Froggie Legs]

Do you raise your own meat? Would love to learn to can someday (can do pickles, since they generally don't need to be put in a water bath or pressure cooker-but should learn the latter someday!). Do you have a good recipe for salsa or are you a "dump a bit of this and that" together cook?