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May 29, 2013
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Rocky Mountain Edition Recipes 05-27-13

Cocktail Meatballs

Marcy Dyer • Pierce, Colo.

1 lb. Ground Beef

1/2 c. Dry Bread Crumbs

1/3 c. Minced Onion

1/4 c. Milk

1 Egg

1 Tbsp. Parsley

1 t. Salt

1/8 t. Pepper

1/2 t. Worchestershire Sauce

1/4 c. Shortening

1 (12 oz) bottle Chili Sauce

1 (10 oz) jar Grape Jelly

Mix ground beef, crumbs, onion, milk, egg and the next four ingredients.

Gently shape into 1-inch balls.

Melt shortening in large skillet and brown meatballs.

Remove and pour off fat.

Heat chili sauce and jelly in skillet, stirring until jelly is melted.

Add meatballs and stir until thoroughly coated.

Simmer uncovered 30 minutes.

Simmer in jelly 20 minutes.

*You can substitute cocktail sausages for meatballs.

Pulled Beef

Marlene Maurer • Lakewood, Colo.

1 (4 lb) Beef Bottom Round Rump Roast

1 Vidalia Onion, cut into thick slices

1 Onion, cut into thin slices for serving

1 (14 oz) can Beef Broth

1 (12 oz) Bottle Beer

2 (12 oz) jars Pepperoncini, including juice, stems removed

12 Crusty Sandwich Rolls, split

Sliced Provolone Cheese, optional

Preheat oven to 300 degrees.

In a deep roasting pan or a large ovenproof Dutch oven, place rump roast fat side up.

Scatter thickly sliced onion around the roast.

Pour in broth, beer and both jars of pepperoncini including juice.

Cover and bake 5 hours or until very tender; beef should pull apart easily with a fork.

With a slotted spoon, remove peppers from pan; set aside.

Skim fat from the pan juices.

Remove and discard fat from the top of the roast.

Leaving the roast in the pan, shred meat with two forks.

Let stand 1 hour at room temperature.

To serve, place beef on rolls, spooning some of the pan juices and peppers over the meat.

Add raw onion slices and provolone, if desired.

Makes 12 servings.

Braised Brisket

Sharon Raasch • Imperial, Neb.

1 Tbsp. Vegetable Oil

1 (3 lb) Boneless Beef Brisket, well trimmed

1 Onion, chopped

1-3/4 Beef Broth

1 lb. Carrots

1/4 c. Brown Sugar

1 Tbsp. Fresh Lemon Juice

1/2 t. Ground Cinnamon

1 t. Salt

1/2 t. Black Pepper

1-1/4 c. Pitted Dried Prunes

In a large soup pot, heat oil over medium heat.

Add the brisket and brown on both sides.

Add the onion around the brisket.

Cook, stirring for 5 minutes, until the onion is tender.

Add the beef broth and bring to a boil.

Reduce heat to low, cover tightly and simmer 2 hours.

Add the carrots, brown sugar, lemon juice, cinnamon, salt and pepper.

Cover and cook 45 to 60 minutes or until the brisket is fork-tender.

Uncover, add the prunes, and cook about 5 more minutes or until prunes are tender.

Slice the brisket across the grain and serve topped with the carrots, prunes and sauce.

Green Chili Burgers

Marcey Dyer • Pierce, Colo.

3 Poblano Chilies

Canola Oil

Salt and Pepper

4 Basic Burgers

8 slices Provolone, thinly sliced

4 Seasame-Seed Buns, split

Heat grill to high.

Brush chilies with oil and season with salt and pepper.

Grill until charred on all sides and soft, about 12 minutes.

Remove the chilies to a bowl, covered with plastic wrap for 15 minutes.

Peel, stem and seed the chilies and chop into strips.

Prepare basic burgers.

Top each with 2 slices of provolone.

Close the grill and cook for 30 seconds more.

Remove burgers.

Put buns on the grill, cut side down and cook until toasted.

Place each burger on a bun, top cheese with chopped chilies and add top bun.

To make your burgers crunchy, top with a thin layer of crispy chips.

Broccoli-Cauliflower Salad

Joyce Ramey • Greeley, Colo.

2 c. Broccoli, chopped

2 c. Cauliflower, chopped

1/2 c. Red Bell Pepper, chopped

1/2 c. Green Bell Pepper, chopped

1 c. Celery, chopped

1 c. Tomatoes, chopped and seeded

1/2 c. Swiss Cheese, cubed

1/2 c. Cheddar Cheese, cubed

8 Green Onions, chopped

1 c. Mayonnaise

1 c. Sour Cream

1 Tbsp. Lemon Juice

1 Tbsp. Powdered Sugar

Combine broccoli, cauliflower, pepper, celery, tomatoes, cheese and onions.

Blend together mayonnaise, sour cream, lemon juice and powdered sugar.

Pour over vegetables and toss until well coated.


Yields: 15 to 20 servings.

Sliced Tomato Salad with Onions

Helen Druse • Lafayette, Colo.

2 Sweet Onions, thinly sliced and separated into rings

1/4 c. Olive Oil

2 Tbsp. Red Wine Vinegar

2 Tbsp. Minced Fresh Parsley

1 t. Salt

1 t. Italian Seasoning

1 t. Onion, finely chopped

1/2 t. Sugar

1/4 t. Garlic Powder

1/4 t. Pepper

Layer tomatoes and onions in a shallow serving dish.

In a tight fitting lid, combine the remaining ingredients and shake well.

Drizzle over salad, cover and refrigerate at least 2 hours before serving.

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The Fence Post Updated Oct 17, 2013 09:50AM Published Jul 1, 2013 10:53AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.