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September 4, 2012
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Rocky Mountain Recipes 9-3-12


Zucchini and Corn Casserole

Marcey Dyer • Pierce, Colo.

1-1/2 lb. Zucchini

1 (8 oz) can Cream Style Corn

2 Eggs, lightly beaten

1 Onion, chopped

1 Bell Pepper, chopped

1 Tbsp. Butter

1/2 t. Salt

1/4 t. Black Pepper

1/2 c. Cheddar Cheese, grated

Paprika, to taste

Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover, until just tender, about 6 minutes. Drain and cut into chunks and combine with corn and eggs. Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture. Add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top. Sprinkle with paprika. Bake uncovered for about 30 minutes or until lightly browned and bubbly.

Black Bean and Corn Succotash

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Canola Oil

1 Red Onion, finely diced

2 cloves Garlic, finely chopped

6 ears Fresh Corn, kernels removed

1 (15 oz) can Black Beans, drained, rinsed well and drained again

1/2 pint Cherry Tomatoes, halved

3 Green Onions, thinly sliced

3 Tbsp. Fresh Cilantro, finely chopped

Juice of 1 Lime

Salt and Fresh Black Pepper

Heat the oil in a large high-sided sauté pan over medium-high heat until it begins to shimmer. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds longer. Add the corn and 1/2 c. water. Cook, stirring occasionally until tender, about 5 minutes. Add the black beans and tomatoes and cook until just heated through, about 5 minutes longer. Remove from the heat, stir in the green onions, cilantro and lime juice. Season with salt and pepper to taste.

Zucchini Bread

Sharon Raasch • Imperial, Neb.

3 Eggs, beaten

1 c. Vegetable Oil

2 c. Sugar

2 c. Zucchini, chopped and well drained

2 t. Vanilla

3 c. Flour

1 t. Soda

1/2 t. Baking Powder

1 t. Salt

2 t. Cinnamon

1/2 c. Nuts, chopped

Mix in order given. Grease and flour pans. Bake at 325 degrees for one hour. Makes 2 loaves.

Garlic Okra with Thyme

Nancy Wenlock, Byers, Colo.

2 lbs. Okra, whole

1 to 2 Tbsp. Olive Oil

3 to 4 cloves Garlic, crushed

1/4 t. Red Pepper Flakes, optional

2 t. Fresh Thyme, chopped

Salt and Pepper

Wash okra. Trim stems, but leave the caps on. In a large skillet, heat oil. Add okra, and sauté, stirring occasionally for 5 minutes. Add garlic, red pepper flakes, thyme and salt and pepper. Cook 5-7 more minutes and serve immediately.

Skillet Cabbage

Chris Bryant • Johnson City, Tenn.

4 c. Cabbage, chopped

2 Onions, sliced

1 Green Pepper, chopped

2 Tomatoes, chopped

2 t. Sugar

1/4 c. Vegetable Oil

Salt and Pepper to Taste

Combine all of the ingredients in a heavy skillet. Cook over medium heat for 5 minutes or until tender.

Apricot Glazed Green Beans

Helen Druse • Lafayette, Colo.

1 lb. Fresh Green Beans, cut into 3-inch pieces

1 Tbsp. Butter or Margarine

1/4 t. Salt

Place beans in a steamer basket in a saucepan over 1 inch of water or until crisp and tender. In a bowl, combine preserves, butter and salt. Heat uncovered on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl. Add apricot preserves and toss to coat. Makes 4 to 6 servings.




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