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November 26, 2012
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Rocky Mountain Recipes 11-26-12


Ham Biscuits

Marcey Dyer • Pierce, Colo.

2 c. Self-Rising Flour

1 Tbsp. Sugar

1-1/2 c. Heavy Cream

1/2 lb. Ham, cooked and finely chopped

1/2 stick Butter

Preheat oven to 500 degrees. Lightly grease a rimmed baking sheet or coat with cooking spray. In a large bowl, mix together the flour and sugar. Pour in the cream and fold together until a soft dough forms. Turn the dough out onto a surface that has been sprinkled with flour. With the palm of your hand, knead the dough gently 6 or 7 times, adding just enough flour to keep the dough from sticking. Roll or pat the dough out until it is about 1/2-inch thick. Dip a 3-inch round biscuit cutter in flour and cut out the biscuits, placing them at least 1-inch apart on the prepared baking sheet. Bake until golden brown, about 10 to 12 minutes and cool slightly. To make the ham filling, chop the ham and butter until finely chopped. Slit the hot biscuits in half and fill each with 1 tablespoon of the ham mixture and serve warm.

Turkey Tetrazzini

Sharon Raasch • Imperial, Neb.

2 oz. Uncooked Spaghetti, broken in half

1 c. Turkey Breast, cooked and cubed

2/3 c. Condensed Cream of Chicken Soup, undiluted

1/2 c. Cheddar Cheese, shredded

1/3 c. Onion, chopped

1 Tbsp. Pimientos, diced

1 t. Worcestershire Sauce

1/8 t. Salt

1 Tbsp. Parmesan Cheese, grated

Cook spaghetti according to package directions and drain. Stir in turkey, soup, cheese, onion, pimientos, worcestershire sauce and salt. Transfer to a 1-quart baking dish coated with nonstick cooking spray. Sprinkle with parmesan cheese. Bake, uncovered at 350 degrees for 25 to 30 minutes or until bubbly.

Turkey and Mashed Potato Potpies

Marlene Maurer • Lakewood, Colo.

6 slices Bacon, cut crosswise into 1-inch pieces

3 Leeks, white and light green parts only, halved lengthwise, rinsed well and sliced

10 oz. Button Mushrooms, sliced

1 Tbsp. Fresh Parsley, chopped

Coarse Salt and Ground Pepper

3 Tbsp. All-purpose Flour

1-3/4 c. Chicken Broth

3/4 lb. Leftover Turkey Meat, skin removed and cut into bite-size pieces

1 c. Frozen Peas

4 c. Leftover Mashed Potatoes

Preheat oven to 400 degrees with rack in upper third. In a large skillet, cook bacon over medium, stirring occasionally until crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms and parsley to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas and bacon and season with salt and pepper. Transfer turkey mixture to eight broiler-proof 8-ounce ramekins or a 2-quart baking dish and set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes. Heat broiler with rack in top position and broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

Sweet Potato Muffins

Marcey Dyer • Pierce, Colo.

2 Eggs, beaten

1 c. Milk

1 c. Mashed Sweet Potatoes, cooked

1-1/2 c. Flour

1 c. Nuts, chopped

1 Tbsp. Sugar

5 t. Baking Powder

1/2 t. Salt

1/3 c. Shortening

Combine eggs, milk and sweet potatoes. Beat until smooth. Add dry ingredients combined to potato mixture. Beat until smooth. Ads shortening and mix well. Add chopped nuts. Fill muffin tins 2/3 full. Bake at 375 degrees for 30 to 40 minutes. Makes 12 to 15 muffins.

Poppy Seed Chicken Casserole

Chris Bryant • Johnson City, Tenn.

2-1/2 c. Diced Chicken

1 (8 oz) carton Sour Cream

1 can Cream of Chicken Soup

Salt and Pepper, to taste

2 Tbsp. Poppy Seeds

1-1/2 rolls Ritz Crackers

1 stick Butter, melted

Poppy Seeds, for topping

Combine chicken, sour cream, soup, salt, pepper and 2 tablespoons poppy seeds. Put in greased casserole. Crumble Ritz crackers on top of casserole and pour melted butter over crumbs. Sprinkle top with poppy seeds. Bake in a 325 degree oven for about 1 hour.

Pumpkin Bread

Iola Egle • Bella Vista, Ark.

3 c. Granulated Sugar

1 c. Canola Oil

3 Eggs

2 c. Cooked Pumpkin

1 t. Cloves

1 t. Nutmeg

1 t. Vanilla

1 t. Baking Soda

2 t. Cinnamon

3 c. Self-Rising Flour

1 c. Pecans, chopped

Add canola oil to sugar and mix well. Add eggs, pumpkin, soda, vanilla and all seasonings. Add flour, 1 cup at a time, mixing well after each. Add nuts. Bake in 2 greased and floured loaf pans in a 350 degree oven for about 1 hour and 15 minutes until tester inserted in middle comes out clean.




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The Fence Post Updated Nov 26, 2012 09:26AM Published Dec 24, 2012 08:24AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.