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March 25, 2013
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Rocky Mountain Recipes 3-25-13


Crockpot Ham

Marsha Konken • Sterling, Colo.

1 (5 lb) Ham

1/2 c. Brown Sugar

1 t. Dry Mustard

1/4 c. Cola Soda

Combine the brown sugar and dry mustard with enough of the cola to make a paste. Rub the mixture onto the ham. Put in a crockpot and pour the rest of the cola over the ham. Cook on low 8-10 hours.

Penguin Eggs

Iola Egle • Bella Vista, Ark.

6 Eggs

12 Black Seedless Olives

3/4-inch long Carrot Triangles

6 Toothpicks

Boil the eggs 15 minutes. Peel off egg shells. Stick a toothpick through one black olive and attach to the top of the egg for the penguin head. With a sharp knife, cut a slit in the olive for a carrot nose. Cut two slits in the lower half of the egg for the penguin’s flappers. Insert narrow slices of black olive. * These are so cute on a plate surrounded by more black olives and parsley sprigs.

Marshmallows

Marlene Maurer • Lakewood, Colo.

About 1 c. Confectioners’ Sugar

3-1/2 envelopes (2 Tbsp. plus 2-1/2 t.) Unflavored Gelatin

1/2 c. Cold Water

2 c. Granulated Sugar

1/2 c. Cold Water

2 c. Granulated Sugar

1/2 c. Light Corn Syrup

1/2 c. Hot Water (about 115 degrees)

1/4 t. Salt

2 Egg Whites

1 t. Vanilla

Oil bottom and sides of a 13-by-9-by-2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar. In a bowl, sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan, cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With mixer, beat on high speed until white, thick and nearly tripled in volume, about 6 minutes on standing mixer, 10 minutes on hand-held mixer. In a large bowl with cleaned beaters, beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours and up to 1 day. Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers, loosen marshmallow and let drop onto cutting board. With a large knife, trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing evenly to coat. Marshmallows keep in an airtight container at cool room temperature 1 week. Yield: 96 marshmallows. * Great dipped in melted chocolate.

Pear Salad

Helen Druse • Lafayette, Colo.

2 cans Pear Halves

1 pkg. Cream Cheese

1 Tbsp. Sugar

1/2 c. Seedless Grapes, halved

Drain the pear halves, reserving 1 tablespoon of syrup. In a small bowl, beat cream cheese, sugar and reserved syrup until smooth. Fill pear halves and top with grapes.

Chocolate Peanut Butter Easter Eggs

Sharon Raasch • Imperial, Neb.

4 Egg Whites, well beaten

1/8 t. salt

1-1/2 to 2 c. Reduced Fat Peanut Butter

4 to 5 c. Powdered Sugar Substitute

1 t. Vanilla

1 Reduced Fat Dark Chocolate Bar

6 oz. Carob Chips

Mix the egg whites, salt, reduced fat peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set. Yields: 8

Easter Basket

Irene Muller • Wray, Colo.

1 Potato, shredded

1 Egg

Salt and Pepper, to taste

1 strip Bacon, cooked and crumbled

Grated Cheese

Peel and grate a medium potato. Press potato around sides and bottom of one muffin cup in a large muffin pan. Place in oven at 350 degrees for 20 minutes or until set. Add egg and salt and pepper. Bake until desired consistency of egg. Sprinkle cheese on egg until melted. Top with bacon. Makes 1 serving.




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The Fence Post Updated Oct 17, 2013 09:50AM Published Apr 22, 2013 09:05AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.