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August 19, 2013
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Rocky Mountain Recipes 8-19-13

Stuffed Peppers
Sharon Raasch • Imperial, Neb.
1 lb. Ground beef
1/2 c. Long grain white rice, uncooked
1 c. Water
6 Green bell peppers
2 (8 oz) cans Tomato sauce
1 Tbsp. Worcestershire sauce
1/4 t. Garlic powder
1/4 t. Onion powder
Salt & pepper to taste
1 t. Italian seasoning
Preheat oven to 350 degrees. Place the rice and water in a saucepan and bring to a boil. Reduce heat and cook 20 minutes. Cook beef until evenly browned. Remove and discard the tops, seeds and membranes of bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms if necessary so they stand upright. In a bowl mix beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Spoon equal amounts of the mixture into each hollowed pepper. Mix remaining tomato sauce and Italian seasoning in a bowl and pour over stuffed peppers. Bake 1 hour, basting every 15 minutes, until peppers are tender.

Broccoli-Stuffed Meat Loaf
Cathleen Kuhlmunn • Longmont, Colo.
1-1/4 lbs. Ground beef
1 Egg
4 Tbsp. Seasoned dry bread crumbs
4 Green onions, minced about 1/3 cup
1 t. Salt
1/2 t. Dried basil leaves
1/8 t. Black pepper
1-1/2 c. Fresh broccoli flowerets
1/2 c. Cheddar cheese, shredded
1 Tbsp. Butter, melted
1 Tbsp. Ketchup
In a bowl, combine beef, egg. 2 Tbsp. bread crumbs, 3/4 of the minced green onion, 3/4 t. salt, the basil and pepper; set aside. Bring a pot of water to a boil. Drop in broccoli and cook for 3-4 minutes or just until tender-crisp. Drain well. Mix broccoli with cheese, remaining bread crumbs, green onion and salt. Press half of the beef mixture into an 8-by-4-inch loaf dish, forming an indention in the center, leaving a 1-inch thick layer on the sides. Fill the indention with the broccoli mixture. Top broccoli with remaining meat mixture. Seal well around the edges, enclosing the broccoli completely. Mix melted butter and ketchup and brush on top of meat. Bake at 350 degrees for 1 hour or until loaf pulls away from the sides of the pan and meat is done. Serve hot, cut in slices.

Chive Green Beans
Marlene Maurer • Lakewood, Colo.
1 lb. Fresh green beans, trimmed
1 Tbsp. Fresh chives, chopped
1 Tbsp. Fresh parsley, chopped
2 t. Butter
1/2 t. Stone-ground mustard
1/4 t. Salt
1/8 t. Pepper
Steam green beans, covered, for 5 minutes or until crisp-tender. Remove from steamer and toss with remaining ingredients.

Fresh Corn Scallop
Marcey Dyer • Pierce, Colo.
6 ears Fresh corn
2 Tbsp. Flour
1 t. Sugar
1-1/4 t. Salt
1/4 t. Black pepper
1/2 c. Milk
3/4 c. Buttered dry bread crumbs
Preheat oven to 375 degrees.
Cut corn off of the cob, being careful not to cut too deep; this should make 2-1/2 to 3 cups of corn. Combine corn, flour, sugar, salt, pepper and milk. Sprinkle half the bread crumbs over the bottom of a 1-quart casserole dish. Add corn mixture. Bake covered for 30 minutes. Remove cover and sprinkle with remaining bread crumbs. Bake uncovered 20 more minutes.

Orange Broccoli
Helen Druse • Lafayette, Colo.
1 bunch Broccoli separated into spears
1 Tbsp. Water
1 Tbsp. Flour
1 Tbsp. Orange peel, grated
1/2 c. Orange juice
2 Tbsp. Margarine
Cook broccoli, uncovered, in a small amount of unsalted boiling water until tender; drain. Meanwhile melt margarine. Stir in flour and orange peel. Gradually stir in orange juice. Cook over medium heat until thickened and boiling. Serve over broccoli.

Deli Carrots
Diane Klein • Loveland, Colo.
5 c. Carrots, sliced
1 c. Onion, thinly sliced
1/2 c. Green pepper, chopped
1 (10.5 oz) can Tomato soup
3 Tbsp. Oil
2/3 c. Cider vinegar
1 t. Dry mustard
1 t. Worcestershire sauce
1 t. Seasoned pepper
Cook carrots until barely tender; drain and cool. Toss carrots with onion and green pepper. Combine remaining ingredients together and pour over vegetables; cover tightly. Marinate for 12 hours. Serve cold. Carrots will keep for 2 weeks.


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The Fence Post Updated Oct 17, 2013 09:50AM Published Aug 26, 2013 09:14AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.