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September 23, 2013
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Rocky Mountain Recipes 09-23-13

Carrot-Pineapple Slaw
Marlene Maurer • Lakewood, Colo.
1 c. Fresh Pinapple, fresh
1/2 c. Raisins
1 (10 oz) pkg. Matchstick cut carrots
2 Tbsp. Canola oil
2 Tsbp. Lemon juice, fresh
2 Tbsp. Maple syrup
1 Tbsp. Pinapple juice, fresh
2 Tbsp. Parsley, chopped
1/4 t. Salt
1/8 t. Black pepper
Combine the first three ingredients in a large bowl. Combine oil, lemon juice, maple syrup and pineapple juice, stirring with a whisk. Add oil mixture to carrot mixture and toss well to coat. Add parsley and toss well. Cover and chill.

Blueberry Rhubarb Pie
Marcey Dyer • Pierce, Colo.
1/4 c. Sugar
1/4 c. Brown sugar
1/4 t. Salt
1/4 c. Tapioca, quick cooking
3 c. Rhubarb, diced
3 c. Blueberries
2 (9-inch) pie crusts
Preheat oven to 375 degrees. Combine sugars, salt and tapioca in a large bowl; mix well. Add rhubarb and blueberries and toss until fruit is well coated. Mound fruit mixture in pie crust. Top with second crust, trimming so that top crust hangs 1/2-inch beyond trim. Tuck edge of top crust under and crimp. Bake for 20 minutes. Reduce heat to 350 degrees and bake an additional 25-30 minutes or until pie is golden and the juices are bubbling. Let cool two hours and then serve.

Cherry Cola Salad
Joyce Ramey • Greeley, Colo.
3/4 c. Water
3/4 c. Sugar
1 can Cherry pie filling
1 (6 oz) pkg. Cherry gelatin
1 (8 oz) can Crushed pinapple and juice
1 Tbsp. Lemon juice
1 can Cola soft drink, cold
1/2 c. Nuts, chopped
Combine water and sugar and bring to a boil. Pour boiling mixture over gelatin to dissolve. Add remaining ingredients. Pour into a 9-by-13-inch pan and chill.

Blue Cheese Apple Salad
Helen Druse • Lafayette, Colo.
3 medium Red Apples, unpeeled, cubed
2 Tbsp. Lemon juice
3 c. Cantaloupe, cubes or balls
2 c. Celery, sliced
1/2 c. Sour cream
1/2 c. Crumbled blue cheese
1/3 c. Mayonnaise or salad dressing
Lettuce leaves
Walnuts, chopped, optional
In a large bowl toss apples with lemon juice. Add cantaloupe and celery, mix well. In a small bowl combine the sour cream, blue cheese and mayonnaise. Pour sour cream mixture apple mixture and toss to coat. Refrigerate for one hour.

Strawberry Pretzel Salad
Diane Klein • Loveland, Colo.
Crust:
1-1/3 c. Pretzels, crushed
1/4 c. Sugar
1/2 c. Margarine
Filling:
1 (8 oz) pkg. Cream cheese
3/4 c. Sugar
2 (3 oz) box Strawberry Jello
2 c. Boiling water
1 pkg. Frozen stawberries
Mix together crust ingredients and press into a 9-by-13-inch pan. Bake at 375 degrees for 10 minutes. Cool completely. Mix cream cheese and sugar until smooth then add cool whip. Spread over cooled pretzel crust. Dissolve Jello in boiling water then add strawberries. Cool strawberry mixture until Jello begins to set up then pour gently over the cream cheese and cool whip filling.

Fruit Kabobs
Iola Egle • Belle Vista, Ark.
1 c. French dressing
2 Tbsp. Green pepper, finely chopped
1/2 t. Celery seed
Strawberries
Cantaloupe chunks
Pineapple chunks
Pear slices
Banana rounds
Monterey jack cheese, cubed
Combine dressing, green pepper and celery seed; chill. Alternate fruits and cheese on skewers. Serve on bed of lettuce and top with dressing mixture.

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The Fence Post Updated Oct 17, 2013 09:51AM Published Jan 6, 2014 03:03PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.