Back to: Recipes
August 25, 2014
Follow Recipes

Rocky Mountain Recipes 8-25-14

Breaded Tomatoes
Sharon Raasch • Imperial, Neb.
8 to 10 small to medium Tomatoes, firm
1/2 c. Butter, melted
1 c. Saltines, crushed
1 Tbsp. Parmesan cheese, grated
Cheese Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
1/4 t. Salt
Pepper to taste
1-1/2 c. Milk
3 Tbsp. Tbsp. Parmesan cheese, grated
Peel and core tomatoes but leave them whole. Dip each tomato in melted butter. In a small bowl, combine Parmesan cheese and saltine cracker crumbs. Roll tomato in crumb mixture to coat. Place them in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over top of tomatoes. Bake at 475 degrees for 15 minutes or until tomatoes begin to brown and are heated through. (Watch closely they burn easy) Meanwhile for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in Parmesan cheese. Serve over the tomatoes.

Fried Green Beans
Marcey Dyer • Pierce, Colo.
Oil for deep frying
1 lb. Green beans, trimmed
1 c. Buttermilk
1 c. Flour
1 c. Cornmeal
1 Tbsp. Salt
1/2 Tbsp. Garlic powder
Heat oil to 350 degrees. Mix flour, cornmeal, salt and garlic powder. Dip beans in buttermilk then flour mixture. Shake off excess. Fry until golden brown. Drain on paper towel and serve immediately.

Sweet Corn Relish
Marlene Maurer • Lakewood, Colo.
6 c. Fresh corn kernels, about 8 ears
3 c. Green cabbage, chopped
1 c. Red bell pepper, chopped
1 c. Cider vinegar
1/2 c. Sugar
1/2 c. Shallots, chopped
2 t. Celery seeds
2 t. Mustard seeds
1 t. Salt
1 t. Ground turmeric
1/8 t. Crushed red pepper
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat. Simmer, uncovered for 20 minutes or until vegetables are tender and most of the liquid evaporates, stirring frequently. Cool. Pour into airtight containers. Refrigerate relish in airtight containers for up to six weeks.

Stuffed Mushrooms
Tamra Palmer • Elizabeth, Colo.
12 Whole white mushrooms
4 oz. Cream cheese
1/4 c. Monterey jack cheese or cheddar, shredded
1/4 c. Bread crumbs
1 t. Pepper, garlic salt
1 t. Cumin
1 t. Chili powder
1 Tbsp. Bacon bits
Preheat oven to 350. Clean mushrooms and pull out the stems and gently hollow out the mushroom with a spoon. Set on a baking sheet. In a medium bowl, mix the remaining ingredients. Using a spoon, stuff the mushroom and place on the sheet, leaving 1 inch between each other. Bake for 20 minutes. Let stand for 10 to allow the cheese to cool.

Beef and Broccoli Stir Fry
Diane Klein • Loveland, Colo.
2 t. Peanut or vegetable oil
2 Tbsp. Fresh ginger, peeled, minced
2 Scallions, minced
2 Garlic cloves, minced
1/4 t. Crushed red pepper flakes
Zest of one orange, thinly sliced
1/2 lb. Sirloin steak, trimmed, thinly sliced
1 Red bell pepper, cored, seeded, chopped
2 c. Fresh broccoli florets
2 Tbsp. Soy sauce
2 Tbsp. Rice wine vinegar
1 t. Cornstarch whisked with 1 Tbsp. Water
Heat oil in a large nonstick wok or skillet set over medium-high heat. Add ginger, scallions and garlic. Cook, tossing and stirring, until fragrant, about 30 seconds. Add red pepper flakes and orange zest and cook another 20 seconds longer. Slip the sirloin steak into the pan and cook, stirring and tossing, until lightly browned, about 2 minutes. Add the broccoli and bell pepper and continue tossing and stirring until slightly softened but still crunchy, about 1 minute. Pour in soy sauce and vinegar and bring to a boil, stirring constantly. Add cornstarch mixture and cook, stirring, until thickened, about 15 seconds. Immediately remove from heat, do not let the cornstarch mixture continue to boil. Let stand 1 minute before serving.

Broiled Avocado with Melted Cheese & Hot Sauce
JK Chappell • Gering, Neb.
1 Avocado
1 Tbsp. Chipotle sauce (Tabasco or Louisiana)
1 Tbsp. Lime juice
1/4 c. Parmesan cheese
Salt and pepper
Slice the avocado in half and remove the stone. Prick all over with a fork, or cut criss-cross patterns with a knife. (This allows the sauce to penetrate the flesh.) Pour the sauce over each half, then top with lime juice and salt and pepper. In the cavity where the stone had been, put a fourth of the cheese on each avocado half. Place under the hot broiler for 2 minutes. Top with remaining cheese and broil for another 2 minutes until completely melted and avocado warmed through. Eat hot with a wedge of lime and chipotle sauce on the side.

Stories you may be interested in

The Fence Post Updated Aug 25, 2014 02:42PM Published Dec 9, 2014 09:22AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.