Rocky Mountain Recipes 10-7-13
January 20, 2014
Marlene Maurer • Lakewood, Colo.
1-1/2 lbs. Green beans, trimmed
1/2 c. Walnuts, chopped
2 Tbsp. Extra-virgin olive oil, divided
4 c. Onion, thinly vertically sliced
1 t. Fresh thyme, chopped
2 t. White balsamic vinegar
1/2 t. Kosher salt
1/4 t. Ground black pepper
Cook green beans in boiling water for two minutes. Drain and rinse with cold water, drain well. Place walnuts in a large nonstick skillet and cook over medium heat for seven minutes or until lightly browned, shaking frequently. Remove walnuts from pan and set aside. Add 4 Tbsp. Oil to pan and swirl to coat. Add onion and thyme and cook 17 minutes or until onion is very tender and golden brown, stirring occasionally. Remove onion mixture from pan but keep warm. Cook green beans at medium high heat in remaining olive oil for two minutes or until thoroughly heated, stirring frequently. Add onion mixture and vinegar to pan and cook two minutes or until thoroughly heated, tossing to combine. Remove from heat and sprinkle with nuts, salt and pepper.
Joyce Ramey • Greeley, Colo.
2-1/2 c. Carrots, thinly sliced diagonally
1/2 c. Water
1/4 t. Salt
1 (9 oz) can Pineapple chunks, unsweetened
1-1/2 t. Cornstarch
Cook carrots with water and salt in covered saucepan until tender, about eight minutes. Strain, reserving liquid. Set carrots aside. Drain pineapple, reserving juice. Put cornstarch in saucepan and gradually add pineapple juice. Cook stirring constantly until thickened. Add carrots and pineapple. Add a generous tablespoon of carrot liquid, if desired. Heat through. Makes four servings.
Chris Bryant • Johnson City, Tenn.
4 c. Cabbage, chopped
2 large Onions, sliced
1 Green pepper, chopped
2 Tomatoes, chopped
2 t. Sugar
1/4 c. Vegetable oil
Salt and pepper to taste
Combine all ingredients in a heavy skillet and cook over medium heat for five minutes or until tender.
Eggplant Tomato Bake
Cathleen Kuhlmunn • Longmont, Colo.
1/2 c. All-purpose flour
1/2 c. Dry bread crumbs
2 Tbsp. Italian seasoning
2 Tbsp. Water
1 small Eggplant, sliced into 1/4-inch rounds
1 Tbsp. Peanut oil
1 (14 oz) jar Spaghetti sauce
1 c. Ricotta cheese
1 Tomato, thinly sliced
1 (8 oz) pkg. Angle hair pasta
Preheat oven to 350 degrees. In a plastic bag combine flour, bread crumbs and Italian seasoning, shake to mix. In a shallow bowl, whisk together eggs and water. Heat the oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then place in the bag; shake to coat. Fry the slices in the skillet until golden brown on each side; remove and drain on paper towels. Spread thin layer of spaghetti sauce in the bottom of a 9-inch square baking dish. Cover with eggplant slices then top with more sauce. Mix together ricotta cheese and Parmesan cheese then spread over eggplant. Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over top. Bake for 30 minutes or until cheese is melted and sauce is bubbling. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for about three minutes or until tender. Serve eggplant tomato bake over pasta.
Mushroom Sheppard Pie
Diane Klein • Loveland, Colo.
1 lb. Hamburger
1/2 c. Onions, chopped
1/4 t. Salt
1/4 t. Pepper
1/4 t. Garlic salt
1/4 t. Celery salt
1/4 t. All season salt
1 can Cut green beans
1 can Mushroom gravy
1 can Mushrooms, chopped
Fry hamburger and onions until browned. Add mushroom gravy and stir. Add seasonings. Add green beans and mushrooms then continue stirring until everything is all mixed together. Put in a pyrex dish and cover with mashed potatoes. Put butter on top of potatoes and broil until golden brown.
Buttermilk-Blue Cheese Red Cabbage Slaw
Sharron Raasch • Imperial, Neb.
1/4 c. Mayonnaise
1/4 c. Buttermilk
1/2 c. Blue cheese, crumbled (optional)
1 heaping Tbsp. Dijon mustard
2 t. White wine vinegar
1 heaping t. Celery salt
1 medium head Red Cabage, finely shredded
2 medium Carrots, shredded
4 Green onions, thinly sliced
Combine mayonnaise, buttermilk, blue cheese, mustard, vinegar and celery salt in a large bowl with a wire whisk. Season if desired with salt and pepper. Stir in cabbage, carrots and green onions. Cover and refrigerate at least 30 minutes.
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