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February 3, 2014
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Rocky Mountain Recipes 2-3-14


Football Bacon Buns
Tamra Palmer • Elizabeth, Colo.
10 Bacon strips, diced
1/3 c. Onion, chopped
1 pkg Hot roll mix
1 Egg, lightly beaten
In a skillet, cook bacon and onion until bacon is crisp and onion is soft; drain. Prepare hot rill mix according to directions. Let rise in a warm place until doubled. Divide dough into 10 pieces. Roll out each piece on a floured surface into a 5-inch circle. Top each with 1 Tablespoon bacon filling and fold into a small loaf, pinching edges to seal. Place seam side down on a greased baking sheet and cover with plastic wrap. Let rise for 30 minutes. Brush tops with egg and bake at 350 degrees for 20-25 minutes or until golden brown.

BLT Appetizer Bites
Twilight Horst • Fruita, Colo.
16-20 Cherry tomatoes
1/2 lb. Bacon, cooked, crumbled
1/2 c. Mayo
1/2 c. Green onion, minced
3 Tbsp. Parmesan cheese
2 Tbsp. Parsley, snipped
Slice off tops of tomatoes. Scoop out and discard pulp. Invert tomatoes on a paper towel to drain. Combine remaining ingredients and spoon into tomatoes. Refrigerate for several hours before serving.

Nacho Popcorn
Thelma Horton • Longmont, Colo.
5 quarts Popcorn, popped
1/2 c. Butter, melted
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Parsley flakes
1 t. Garlic salt
1 t. Chili powder
4-6 drops Hot pepper sauce
Place popcorn in a large bowl. Combine remaining ingredients and drizzle over popcorn. Toss to coat.

Corn Dogs
Chris Bryant • Johnson City, Tenn.
3/4 c. Self-Rising flour
1/4 c. Self-Rising cornmeal
1 Tbsp. Sugar
1 t. Dry mustard
2 Tbsp. Onion
1 Egg, beaten
1/2 c. Milk
1 lb. Frankfurters
Mix flour, cornmeal, sugar, mustard and onion together. Combine egg and milk. Mix with dry ingredients. Roll Frankfurters in dough mixture. Fry in deep fryer until golden brown.

Appetizer Meatballs
Joyce Ramey • Greeley, Colo.
2 lb. Lean ground beef
2 Eggs, lightly beaten
1 c. Mozzarella cheese, shredded
1/2 c. Dry bread crumbs
1/4 c. Onion, finely chopped
2 Tbsp. Ketchup
2 t. Worcestershire sauce
1 t. Italian seasoning
1 t. Basin
1 t. Salt
1/4 t. Pepper
Sauce:
14 oz. Ketchup
2 Tbsp. Cornstarch
12 oz. Apple jelly
12 oz. Current jelly
In a bowl combine first 12 ingredients; mix well. Shape into 1-inch balls. Place on a rack in a shallow roasting pan. Bake at 350 degrees for 10-15 minutes. Remove meatballs from heat and rack then drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies. Add meatballs. Cover and bake for 30 minutes. Makes about 8 dozen. * May be frozen and used as needed.

Cannellini-Stuffed Portobello Mushrooms
Marlene Maurer • Lakewood, Colo.
4 (4inch) Portobello caps
1/2 c. Ricotta cheese, part-skim
1/4 t. Salt
1/4 t. Garlic powder
1/4 t. Rosemary, dried, crushed
3/4 c. Pasta sauce
1 (16 oz) can Cannellini beans, rinsed, drained
1/2 c. Mozzarella cheese, part-skim, shredded
Preheat broiler.
Remove gills from underside of mushrooms using a spoon, discard gills. Place caps, smooth side up, on greased baking sheet and broil for 2 minutes. Turn caps over and broil an additional 2 minutes. Combine ricotta cheese, salt, garlic powder and rosemary, stirring well. Spread 2 Tablespoons cheese mixture in each cap. Spoon 3 Tablespoons pasta sauce over cheese mixture. Divide beans evenly among caps and top each with 2 Tablespoons of mozzarella cheese. Broil 3 minutes or until cheese melts.




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The Fence Post Updated Feb 3, 2014 01:53PM Published May 12, 2014 03:28PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.