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March 31, 2014
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Rocky Mountain Recipes 3-31-14


Classic Baked Macaroni Cheese
Marcey Dyer • Pierce, Colo.
1 (16 oz) pkg. Macaroni
8 Tbsp. Butter
8 Tbsp. Flour
2 c. Milk
2 c. Cream
1 t. Salt
1 t. Pepper
4 c. Cheddar cheese, shredded
1 c. Breadcrumbs, buttered
Preheat oven to 375 degrees. Cook and drain macaroni; set aside. In a large sauce pan, melt butter. Add flour, using a whisk to stir until well blended. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes, stirring constantly, 10 minutes. Add shredded cheese little by little and simmer another 5 minutes or until cheese melts. Turn off heat then add macaroni to the sauce pan and toss to coat with the cheese sauce. Put macaroni in a buttered baking dish. Sprinkle with buttered breadcrumbs. Bake 25 minutes or until top is golden brown.

Artichoke and Tomato Paste
Ethel Williams • Papillion, Neb.
8 oz. Fettuccine or whole grain spaghetti
1/4 c. Parmesan cheese, grated
1/2 c. Sweet onion, chopped
1/4 c. Olive oil
2 Garlic cloves, minced
1 (28 oz) can Tomatoes, diced or crushed
1 (6 oz) jar Marinated artichoke hearts, drained, chopped
1/4 t. Salt
1/4 t. Ground black pepper
Fresh basil leaves
In a dutch oven cook pasta. Drain and reserve 1/4 cup pasta water. Return pasta to pot. Add Parmesan cheese, toss to combine. Add enough reserved pasta water that pasta is evenly coated with cheese. In a large saucepan cook onion in hot oil until tender. Add garlic, cook 30 seconds more. Add undrained tomaotes, artichoke hearts, salt and pepper. Cook until slightly thickened. Mash slightly with wooden spoon. To serve, top pasta with tomato mixture and basil leaves. Sprinkle additional grated Parmesan cheese on top.

Cauliflower Pizza Crust
Thelma Horton • Longmont, Colo.
1/2 head Cauliflower, coarsely chopped
1/2 c. Italian cheese blend, shredded
1/4 c. Fresh parsley, chopped
1 Egg
1 t. Garlic, chopped
Salt and pepper to taste
Shred cauliflower in food processor using grating blade. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Preheat oven to 450 degrees. Stir cheese, parsley, egg, garlic, salt and pepper into cauliflower until evenly incorporated. Pour mixture onto a baking sheet lined with parchment paper. Press and shape into a pizza crust. Bake until lightly browned, about 15 minutes.

Baked Ravioli and Sausage
Sharon Raasch • Imperial, Neb.
1 lb. Bulk hot Italian sausage
2 (28 oz) jars Spaghetti sauce
1 (25 oz) pkg. Frozen cheese ravioli
1 (7 oz) can Sliced mushrooms, drained
1 c. Mozzarella cheese, shredded
Preheat oven to 350 degrees. Brown sausage in a large skillet over medium-high heat for 8-10 minutes, crumbling as it cooks. Drain and place in a large bowl. Add spaghetti sauce, ravioli and mushrooms; mix well. Place in a greased 9-by-13-inch baking dish. Sprinkle with cheese. Cover tightly with foil and bake 45 minutes. Remove from foil and bake 5-10 minutes more, or until heated through and cheese is golden.

String’s Penne Bagutta
Marlene Maurer • Lakewood, Colo.
4 Chicken breasts, cut into nugget size
4 t. Extra virgin olive oil
4 Garlic cloves, minced
2 c. Mushrooms, sliced
1 can Tomatoes, diced
24 oz. Cream
16 oz. Tomato sauce
16 leaves Fresh basil, cut
Crushed red chili flakes to taste
Salt and pepper to taste
4 c. Penne, cooked
Broccoli crowns, steamed
Saute chicken and garlic in olive oil. Add mushrooms and tomatoes. Add cream and cook until reduced by one third. Add tomato sauce, basil, red chili flakes, salt and pepper. Simmer for 3-4 minutes. Add to cooked penne and toss to coat. Pour on to a big plate and place broccoli crowns around plate.

Spicy Garlic Chicken Pizza
Iola Egle • Bella Vista, Ark.
12 oz. Chicken breasts, boneless, skinless
1/2 c. Green onions
2 Garlic cloves, minced
2 Tbsp. Rice vinegar
2 Tbsp. Soy sauce
2 Tbsp. Olive oil, divided
1/2 t. Crushed red pepper
1/4 t. Black pepper
1 Tbsp. Cornstarch
16 oz. Italian bread shell
1/2 c. Monterey Jack cheese, shredded
1/2 c. Mozzarella cheese, shredded
2 Tbsp. Almonds, sliced
Cut chicken into half inch pieces. In a large bowl combine half of the green onions, minced garlic, vinegar, soy sauce, 1 Tbsp. Oil, red pepper and black pepper. Add chicken pieces, stir to coat. Cover and chill half hour then drain, reserving liquid. In a large skillet heat remaining oil. Add chicken mixture and cook and stir about 3 minutes or until chicken is no longer pink. Stir cornstarch into reserved liquid. Add to chicken mixture in skillet. Cook and stir until thickened and bubbly. Spoon evenly over bread shell on baking sheet. Sprinkle with cheeses. Bake uncovered at 400 degrees for 12 minutes. Top with remaining green onion and almonds. Cut into wedges to serve.




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The Fence Post Updated Mar 31, 2014 09:53AM Published Jul 8, 2014 02:43PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.