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June 23, 2014
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Rocky Mountain Recipes 6-23-14


Watermelon Balls in Tangy Punch Bowl
Iola Egle • Bella Vista, Ark.
1 large, well shaped Watermelon
2 c. Strong brewed tea, hot
2 c. Sugar
2 c. Orange juice
1 c. Lemon juice
6 c. 7-Up Soda, chilled
1/2 gallon Orange sherbet
Cut a slice from the bottom peel of the watermelon so it will sit flat. Do not cut so deep that the watermelon flesh is exposed. Cut a circle into top of melon and remove rind. Scoop out watermelon flesh, leaving 1 inch of pink around the inside. With a melon baler, cut scooped out flesh into balls. Skewer balls onto toothpicks. Cover and chill until ready to serve. In a large bowl, stir together hot tea and sugar. Add orange and lemon juice. Cover and chill until serving time. To serve, pour about 1/2 of the tea mixture into the watermelon. Add 7-Up and sherbet. Fill with remaining tea mixture, as needed. Garnish with watermelon balls. Makes 3-4 quarts.

Easy Rocky Road
Marcy Dyer • Pierce, Colo.
2 c. (12 oz.) Semi-sweet chocolate chips
1/2 stick Butter
2 Tbsp. Shortening
3 c. Miniature marshmallows
1/2 c. Nuts, chopped
Butter a 9-by-9-inch pan. Melt chocolate chips, butter and shortening. Add marshmallows and nuts. Blend well. Spread evenly in prepared pan. Cover and refrigerate until firm. Cut into squares.

Orange Salad
Ethel Williams • Papillion, Neb.
1 (6 oz) pkg. Orange Jello
2 c. Boiling water
2 (3 oz.) pkg. Cream cheese
1 can Sweetened condensed milk
1 (8 oz.) pkg. Frozen whipped topping, thawed
Dissolve Jello in hot water. Beat cream cheese and gradually blend in Jello. Stir in milk. Fold in whipped topping. Refrigerate for four hours.

Buffalo Chicken Dip
Marlene Maurer • Lakewood, Colo.
1 (8 oz) pkg. Cream cheese, softened
1/2 c. Frank’s RedHot sauce, any flavor
1/2 c. Blue cheese, crumbled, or mozzarella cheese, shredded
1/2 c. Blue cheese or ranch dressing
2 c. Chicken, shredded, cooked
Mix ingredients in 1-1/2-quart baking dish. Bake at 350 degrees for 20 minutes until hot and bubbly. Stir. Serve with veggies or crackers. Refrigerate any leftovers.

Apple Pie Spice Salsa with Cinnamon Chips
Sharon Raasch • Imperial, Neb.
SALSA
2 med. Tart apples, chopped
1 c. Strawberries, chopped
1 med. Kiwi, peeled and chopped
1 small Orange
2 Tbsp. Brown sugar
2 Tbsp. Apple jelly, melted
1/4 t. Apple pie spice
CHIPS
8 Flour tortillas (7-8 inch)
1 Tbsp. Water
1/4 c. Sugar
2 t. Ground cinnamon

SALSA: In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoon. Squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. Makes 4 cups.
CHIPS: Brush tortillas lightly with water. Combine sugar and cinnamon. Sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in a single layer on ungreased cookie sheet. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

Low Fat Onion Rings
Hannah Heath • Belle Foursche, S.D.
1 large sweet onion
2 eggs
1-1/2 c. Cornflake crumbs
2 t. Sugar
1 t. Paprika
1/4 t. Garlic salt
1/4 t. Seasoned salt
Mix cornflake crumbs with seasonings. Dip rings of onion in beaten eggs and then in flakes. Place on greased cookie sheet. Bake at 375 degrees for 20 minutes.




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The Fence Post Updated Jun 23, 2014 03:23PM Published Sep 29, 2014 03:29PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.