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December 30, 2013
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Rocky Mountain Recipes 12-30-13


Cooked Smokie Snacks
Helen Druse • Lafayette, Colo.
1 lb. Mini sausage links
1 bottle Barbecue sauce
1-1/4 c. Water
3 Tbsp. Worcestershire sauce
3 Tbsp. Steak sauce
1/2 t. Pepper
In a slow cooker combine all ingredients, mix well. Cover and cook on low for 7-8 minutes.

Cinnamon Pickle Rings
Marcey Dyer • Pierce, Colo.
1 gallon Large cucumbers, sliced 1/4-inch thick
1 c. Lime (pickling) with water to cover
1 t. Red food coloring
1 t. Alum
1 c. Vinegar
Red Hot Syrup:
2 c. Vinegar
2 c. Water
7 c. Sugar
1 c. Red Hots candy
4 sticks Cinnamon
Add Lime to sliced cucumbers and add water to cover. Let set for 24 hours. Rinse cucumbers and let stand three hours in cold water. Mix food coloring, alum and vinegar plus water to cover cucumbers. Simmer two hours, then pour off liquid. While cucumbers simmer, make Red Hot Syrup by mixing vinegar, water, sugar, Red Hots candy and cinnamon. Heat until Red Hots dissolve. Pour over pickles and let stand over night. The next morning heat and pack in hot jars. Process 10 minutes in hot water bath.

Mini Stuffed Meatloaf
Sharon Raasch • Imperial, Neb.
1/2 lb. Lean ground beef
1/2 t. Salt and pepper
1/2 t. Garlic powder
1 slice Deli ham
1 slice Mozzarella cheese
1/2 c. Tomato ketchup
Preheat oven to 350 degrees. Combine ground beef, garlic powder, salt and pepper. Shape into a 5-by-3-inch bread pan. Make a well down the middle. Put ham slice in the hole and place cheese slice on top of ham. Fold over ground beef mixture. Pour ketchup over top. Bake for 30 minutes.

Pretzel Snack
C.H. • Fruita, Colo.
1 c. Oil
1 pkg. Ranch dressing mix
2 Tbsp. Dill weed
24 oz. or 32 oz. Pretzels
Mix oil, ranch dressing mix and dill weed together thoroughly and pour over pretzels. Let set for 1-2 hours, stirring occasionally.

Rhubarb Orange Spread
Hannah Heath • Belle Fourche, S.D.
4 c. Rhubarb, fresh or frozen
2 c. Water
1 can Frozen orange juice, thawed
1 pkg. Powdered fruit pectin
4 c. Sugar
In a saucepan, bring the rhubarb and water to a boil. Simmer uncovered for seven minutes. Drain and reserve liquid. Cool to room temperature. Place the rhubarb in a blender, cover and process until pureed. Transfer to a 4 cup measuring cup and add enough reserved liquid to measure 2-1/3 cups. Return to saucepan and add orange juice concentrate and pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full boil and boil for one minute. Remove from heat, skim off foam. Pour into jars or freezer containers. Cool to room temperature. Cover and let set stand overnight or until set. Refrigerate or freeze. Yields 5 half pints.

Sun-Dried Tomato Dip
Marlene Maurer •Lakewood, Colo.
3 oz. Cream cheese, softened
1 c. Plain yogurt
3/4 c. Oil-packed sun-dried tomatoes, drained
1/3 c. Shallots, coarsely chopped
1 Tbsp. Fresh lemon juice
1/2 t. Lemon zest, minced
1/2 t. Kosher salt
1/3 c. Fresh parsley, chopped
1 Tbsp. Fresh tarragon, minced
Bagel chips
Blend cream cheese, yogurt, tomatoes, shallots, lemon juice, zest and salt in a food processor until smooth. Fold in parsley and tarragon. Chill for at least one hour. Serve with bagel chips.




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The Fence Post Updated Dec 30, 2013 03:36PM Published Apr 7, 2014 03:11PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.