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Sharing with Wauneta: Fall brings hunters. . . PDF Print E-mail
Written by Wauneta Breeze   
Tuesday, 22 November 2011 21:59

By Nola Straub

Fall brings hunters ­— including our son David and his two daughters and a boy friend, Ross, who wanted to hunt pheasants in Nebraska. The girls and I enjoyed the quilt guild meeting and some shopping in Imperial. We were discussing what everyone’s plans were for Thanksgiving and Christmas.

I was looking through the way too many recipe books I have collected over the years. Still thinking about the pheasant and turkey which is going to be abundant for left-overs in the next few weeks and wondered why this chicken recipe would not work just as well for the two above. I hope to try it in the next few weeks for leftovers of turkey but haven’t yet.


Curried Broccoli Chicken

(Why not Turkey? Or


Nola’s collection

1 pkg. frozen broccoli

1/2 can cream of chicken soup

1/2 c. mayonnaise

2 tbsp. lemon juice

1/2 tsp. curry powder

3 c. chicken, cooked, and cut up

Boil broccoli; cover with chicken. Mix soup, mayonnaise, lemon juice, and curry powder in sauce pan; cook until creamy and smooth. Pour over chicken and broccoli; heat through and serve.


After the holidays we always start to think thin . . . Why not try to think thinner for those snacks?


Lana’s Think thin


Nola’s collection

Clean 8 to 12 carrots sliced thin crosswise, to give good size disk at an angle if necessary to make more oval.Cover with icy water and store in refrigerator. Then make a topping of:

1/2 c. cottage cheese

1 tbsp. sour cream

1 tsp. chives

Keep the cheese at room temperature for an hour and then put it through a sieve or blender to cream. Blend in the cheese, sour cream and chives and spread this mixture on top carrot disks and top each disk with caviar, a caper, anchovy or just some seasoned salt…


Dietary Jell-O Dessert

Nola’s collection


Any diet jell-o (except cherry) plus hot water to dissolve

Any fruit (except cherry)

Fold in diet whipped topping. Refrigerate to thicken.


Homemade Diet Ice Cream

Nola’s collection

2 cans condensed milk

1 can water

Any type fresh fruit or flavoring

Mix together and pour in freezer tray. Fill remaining space to 3/4 full with whole milk.

(This recipe does not call for sugar or eggs) It isn’t as rich as some. It is sweet enough with the condensed milk.


Gail’s Hidden Treasures Dip

Nola’s Collection

1 6-oz. can large pitted ripe olives, drained

1 pint cherry tomatoes

2 4-oz. jars whole mushrooms, drained

8 oz. can sliced water chestnuts, drained

1 c. cauliflower florets

1 lb. shrimp, cooked and peeled

2 c. mayonnaise

4 oz. jar horseradish

1 tsp. lemon juice

2 tsp. dry mustard

1/4 tsp. salt

Mix together olives, tomatoes, mushrooms, cauliflower, and shrimp. Arrange on shallow serving dish or platter with lids or plastic wrap. Mix together mayonnaise, horseradish, lemon juice, dry mustard, and salt. Pour over shrimp mixture. Toss to mix. Chill for several hours. Serve with crackers. So easy!


Stuffed Mushroom


Nola’s Collection

3 oz. pkg. cream cheese, softened

1/4 c. grated mozzarella cheese

1 1/2 tsp. butter, melted

1/4 c. chopped ham

3 tbsp. bread crumbs

2 tbsp. finely chopped onion

1/2 tsp. worcestershire sauce

1 lb. fresh mushrooms

Combine all ingredients except mushrooms and mix well! Set aside. Wash and drain mushrooms. Cut off stems. Fill mushrooms with cheese mixture and arrange on lightly greased baking sheet. Bake at 350 degrees for 15 min. Bake just before serving.


Tortilla Hors d’oeuvre

Nola’s Collection

5 10-inch flour tortillas

6 oz. can ripe olives, chopped

7 1/2 oz. can tuna or chicken

2 8-oz. pkgs. cream cheese

1 tbsp. salad dressing


Mix olives, meat, cream cheese, and salad dressing. Spread mixture evenly onto tortillas. Roll each tortilla tightly. Chill for 2 hours. Slice and garnish with paprika. Serve.


Microwave Chili

Nola’s Collection

1 lb. ground beef

1 med. onion, diced

2 tsp. chili powder

1 1/2 tsp. salt

1 tsp. dry mustard

1 clove garlic, minced

15 oz. can pork & beans

16 oz. can tomatoes

2 tbsp. brown sugar

1 tbsp. vinegar

Brown ground beef by microwaving on high for 10 min. Drain. Mix in remaining ingredients and microwave on high for 15 to 20 min. Easy!


“Some things are delicious and you can never get enough. Even better if it is easy.” Send your easy recipes to Sharing with Wauneta P. O. Box 303, Wauneta, NE 69045.