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December 31, 2012
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Rocky Mountain Recipes 12-31-12


Melon and Shrimp Delight

Iola Egle • Bella Vista, Ark.

3 c. Cantaloupe, Honeydew and/or Crenshaw, cubed

1 lb. Fresh Shrimp, peeled and cooked

1/4 c. Celery, diced

2 Green Onions, sliced fine

1/4 c. Dairy Sour Cream

1/4 c. Lemon Yogurt

1-1/2 oz. Cream Cheese

1 Tbsp. Lemon Juice

1-1/2 t. Curry Powder

1/4 t. Salt

Shredded Lettuce

1/4 c. Coconut

Lemon Wedges

Combine melon, shrimp, celery and onions. To make dressing, combine sour cream, yogurt, cream cheese, lemon juice, curry powder and salt in blender. Cover and process until smooth. Add dressing to melon-shrimp mixture. Toss lightly. Cover and chill several hours. To serve, arrange melon-shrimp mixture on individual lettuce lined plates. Sprinkle each with coconut and serve with a lemon wedge. Serve with speciality crackers. Makes 8 servings.

Orange Cheese Spread

Hannah Heath • Belle Fourche, S.D.

2 (8 oz) pkgs. Cream Cheese

1/2 c. Powdered Sugar

1-1/2 Tbsp. Orange Peel, grated

2-3 Tbsp. Concentrated Frozen Orange Juice, undiluted

Blend with mixer until smooth. *Great on toast, poppy seed buns or bagels or as a dip for fruit.

Popcorn Scramble

Marcey Dyer • Pierce, Colo.

6 c. Freshly Popped Corn

2 c. Rice Chex

2 c. Cheerios

1 (6-1/2 oz) can Peanuts, salted

1/2 c. Butter

1 c. Brown Sugar

1/4 c. Light Corn Syrup

1/4 t. Baking Soda

1 t. Vanilla

Mix popcorn, cereal and peanuts in a large bowl. Preheat oven to 250 degrees. Melt butter in a large saucepan. Stir in brown sugar and corn syrup. Heat slowly, stirring constantly to boiling. Reduce temperature to medium and cook without stirring, 5 minutes. Remove from heat. Stir in soda and vanilla. Drizzle over popcorn mixture. Toss until well coated. Spoon into shallow baking pan. Bake, stirring several times, 1 hour. Cool. Store in a tightly covered container. Makes 12 cups.

Pizza Taco Dip

Twilight Horst • Fruita, Colo.

2 pkg. Cream Cheese

2 Tbsp. Sour Cream and Onion Powder

1/2 c. Sour Cream

1 lb. Hamburger

Taco Seasoning

Mushrooms

Peppers

Cheese, shredded

Chips

Put cream cheese, sour cream and onion powder and sour cream in bottom of a 9-by-13-inch pan. Fry hamburger. Add taco seasoning. Put on top of cream cheese mixture. Sprinkle mushrooms, peppers and shredded cheese on top. Bake at 350 degrees until cheese is melted. Serve with chips.

Sweet ‘n’ Hot Onion Rings

Sharon Raasch • Imperial, Neb.

2-1/2 c. All-purpose Flour

1/2 c. Cornstarch

1/4 c. Sugar

3 Tbsp. Baking Powder

1 Tbsp. Ground Red Pepper

2 t. Salt

2 c. Club Soda

Vegetable Oil, for frying

2 Sweet Yellow Onions, cut into 3/8-inch thick slices and separated into rings

In a large bowl, combine flour, cornstarch, sugar, baking powder, ground red pepper and salt. Whisk club soda into mixture. In a large soup pot, heat 2 inches of oil over medium heat until hot, but not smoking. Dip each onion ring into the batter, allowing the excess to drip back into the bowl. Fry a few onion rings at a time for 5 to 6 minutes or until golden, turning once during cooking. Drain on a paper towel lined platter before serving.

Chocolate Chip Cheese Ball

Marlene Maurer • Lakewood, Colo.

1 (8 oz) pkg. Cream Cheese, room temperature

1 stick Butter, room temperature

1/4 t. Vanilla

2 Tbsp. Brown Sugar

3/4 c. Powdered Sugar

3/4 c. Mini Chocolate Chips

Pecans, chopped

With a hand mixer, beat together cream cheese, butter and vanilla. Add brown sugar and powdered sugar and beat until smooth. Add chocolate chips. Refrigerate 2 hours. Shape and roll in chopped pecans. Keep refrigerated. Serve with Nabisco Graham Cracker Sticks.




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The Fence Post Updated Dec 31, 2012 09:13AM Published Feb 4, 2013 11:01AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.