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July 8, 2014
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Rocky Mountain Recipes 6-30-14


Slow-Roasted Pulled Pork
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Dark brown sugar
1 Tbsp. Smoked paprika
1 Tbsp. Chili powder
1 t. Salt
2 t. Ground cumin
1 t. Freshly ground black pepper
1/2 t. Dry mustard
1/2 t. Ground chipotle chile pepper
1 (5 lb.) boneless pork shoulder (Boston butt) trimmed
2 c. Water, divided
1/3 c. Apple cider vinegar
1/3 c. Ketchup
Sauce:
3/4 c. Apple cider vinegar
1/2 c. Ketchup
3 Tbsp. Dark brown sugar
2 t. Smoked paprika
1 t. Chili powder
To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature for 1 hour. Preheat oven to 225 degrees. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225 degrees for 1 hour. Combine 1/2 cup vinegar and ketchup in a medium bowl. Brush pork with ketchup mixture ( do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190 degrees. Remove from oven. Let stand, covered, for 45 minutes. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired. Yield: 16 servings (serving size about 3 ounces of pork and about 1 Tbsp. sauce.

Sticky Pork Ribs
Sharon Raasch • Imperial, Neb.
3 lbs. Pork ribs
6 Tbsp. Honey
1/4 c. Oyster sauce
2 Tbsp. Rice wine
4 cloves Garlic, finely chopped
1/2 t. Five-spice powder
1/2 t. Crushed red pepper
1/2 t. Salt
Cut ribs into 3-rib portions. Whisk together honey, oyster sauce, rice wine, garlic, five-spice powder, crushed red pepper and salt in a bowl. Place rubs in slow cooker and cover with sauce, turning ribs to coat. Stand ribs on their side to make them fit, if necessary. Cover and cook on low until meat is tender and falling off the bone, 4-5 hours, turning ribs once or twice to allow them to brown. Transfer ribs to a cutting board and cover with foil to keep warm. Pour cooking liquid through a fine mesh sieve into a small pot. Bring to a boil over medium heat and cook until reduced by half, about 5 minutes. Pour sauce over ribs and serve immediately.

Chris’ Apple Pie
Chris Bryant • Johnson City, Tenn.
3/4 c. Sugar
1 Tbsp. flour
1 stick butter
1 t. Vanilla
1 t. Cinnamon
2 Eggs
1-1/2 c. Tart apples, shredded
Cream all together except apples. Stir in apples. Pour into unbaked pie crust. Bake in 350 degree oven for 50 minutes.

Southern Peach Pie
Marcey Dyer • Pierce, Colo.
Crust:
1 c. Flour
1/4 c. Powdered sugar
1/2 c. Butter, melted
Filling:
1 c. Sugar
1/4 c. Dry peach gelatin
3 Tbsp. Cornstarch
1 cup liquid (peach juice plus water)
1/2 t. Almond flavoring
7-8 Peaches
Mix dry ingredients, add butter. Press into a 9-inch pie plate and up sides, but not onto rim. Bake 15-17 minutes at 350 degrees until toasty brown. In a medium pan, mix sugar, gelatin and cornstarch. Add the liquid (peach juice and water). Boil 3-5 minutes. Mix with sliced peaches and put into pie shell. Chill. Top with whipped cream.

Easy Fruit Salad
Helen Druse • Lafayette, Colo.
1 20 oz. can peaches, cut into bite size
1 20 oz. can pears, cut into bite size
1 20 oz. can pineapple tidbits
1 20 oz. can mandarin oranges
1 can lemon pie filling
1 small pkg. Marshmallows
I small pkg. Cool Whip
Drain canned fruit.
Mix and refrigerate overnight or several hours.
Mix chilled lemon pudding and cool whip.
Add fruit and marshmallows.
Optional - add 3 or 4 sliced bananas before serving.
Will serve 15.

Sparkling Melon Salad
Iola Egle • Bella Vista, Ark.
8 serving size watermelon flavor sugar free gelatin
2 1/2 c. Boiling apple juice
1 1/2 c. Cold club soda
1 1/2 c. Cantaloupe balls
1 1/2 c. Honeydew melon balls

Dissolve gelatin completely in boiling apple juice. Cool slightly. Add club soda. Refrigerate until slightly thickened. Stir in 2 cups of melon balls. Spoon into 6 cup mold which has been sprayed with no-stick cooking spray. Refrigerate for four hours or until firm. Unmold on a bed of lettuce leaves. Garnish with remaining melon balls.




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The Fence Post Updated Jul 8, 2014 02:43PM Published Oct 6, 2014 04:07PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.