Rocky Mountain Recipes 9-21-09

Sour Cream Cucumber and Onions

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar

4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings

Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.

Sauteed Green Beans

1-1/2 lbs. Green beans, trimmed

1 Tbsp. Olive oil

1 Tbsp. Shallots, minced

Black pepper

Lemon zest

Simmer green beans in a large saucepan for 3 minutes or until crisp-tender. Remove from heat, then plunge beans into ice-cold water to stop the cooking process and retain color. Heat oil in skillet and gently saute shallots for 1 minute. Add blanched green beans and saute for 3 minutes. Stir in pepper and lemon zest then serve.

Marcey Dyer • Pierce, Colo.

Herbed Tomatoes

4 Tomatoes, sliced

2 Tbsp. Butter, melted

2 t. Fresh chives

1/4 t. Salt

1/8 t. Thyme

1/4 t. Pepper

Preheat broiler. With a knife, make shallow scores into the cut surface of each tomato slice.

Combine butter, chives, salt, thyme and pepper. Spoon butter mixture over scored surface of tomatoes. Broil tomatoes for 3-4 minutes.

Sharon Raasch • Champion, Neb.

Spinach Tomatoes

4 Tomatoes

1 Egg, beaten

1/4 c. Italian seasoned bread crumbs

1/4 c. Parmesan cheese, grated

1/4 t. Onion powder

1/4 t. Dried oregano, crushed

1 (10 oz) pkg. Spinach, cooked, drained

3/4 lb. Ground turkey, cooked, drained

1/4 t. Pepper

Cut a 1/4-inch slice off the top of each tomato and scoop out the pulp. Invert tomatoes on paper towels to drain. In a medium mixing bowl stir together eggs, bead crumbs, Parmesan cheese, onion powder, oregano and pepper. Stir in turkey and spinach. Fill each tomato with turkey mixture. Top with additional Parmesan cheese. Place in an 8-by-8-by-2-inch baking dish. Cook in the microwave, uncovered, on high for 4-6 minutes or until heated through.

Ethel Williams • Papillion, Neb.

Onion Pie

5 Red onions, sliced 3/4-inch thick

5 Peppercorns or Ground pepper

5 Cloves

2 t. Fresh thyme

2 c. Jarlsberg cheese, grated

1 Bay leaf

Butter

1 sheet Frozen puff pastry, thawed

Preheat oven to 400 degrees. Line a large rectangular baking dish or tart pan with the puff pastry. Cook onions, cloves, thyme, peppercorns, bay leaf and butter for about a half hour or until onion is tender. Remove bay leaf, peppercorns and cloves if desired. Pour onion mixture into pastry and top with cheese. Bake for 30-60 minutes or until done.

Nancy Wenlock • Byers, Colo.

Corn Souffle

1 Tbsp. Butter

1 Tbsp. Flour

1/2 c. Milk

2 t. Salt

1/4 t. Paprika

Pinch of pepper

1 Pimiento

2-1/2 c. Corn kernels

3 Eggs, separated

Melt butter then blend in flour. Add milk and cook until thickened. Add salt, paprika and pepper. Rub pimiento through sieve then add to sauce. Add corn to mixture. Add well beaten egg yolks then fold in well beaten egg whites. Pour into a greased baking dish and set in a pan of hot water then bake at 350 degrees for about a half hour or until firm.

Iola Egle • Bella Vista, Ark.