Rocky Mountain Recipes 9-3-12
Zucchini and Corn Casserole
Marcey Dyer • Pierce, Colo.
1-1/2 lb. Zucchini
1 (8 oz) can Cream Style Corn
2 Eggs, lightly beaten
1 Onion, chopped
1 Bell Pepper, chopped
1 Tbsp. Butter
1/2 t. Salt
1/4 t. Black Pepper
1/2 c. Cheddar Cheese, grated
Paprika, to taste
Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover, until just tender, about 6 minutes. Drain and cut into chunks and combine with corn and eggs. Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture. Add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top. Sprinkle with paprika. Bake uncovered for about 30 minutes or until lightly browned and bubbly.
Black Bean and Corn Succotash
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Canola Oil
1 Red Onion, finely diced
2 cloves Garlic, finely chopped
6 ears Fresh Corn, kernels removed
1 (15 oz) can Black Beans, drained, rinsed well and drained again
1/2 pint Cherry Tomatoes, halved
3 Green Onions, thinly sliced
3 Tbsp. Fresh Cilantro, finely chopped
Juice of 1 Lime
Salt and Fresh Black Pepper
Heat the oil in a large high-sided sauté pan over medium-high heat until it begins to shimmer. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds longer. Add the corn and 1/2 c. water. Cook, stirring occasionally until tender, about 5 minutes. Add the black beans and tomatoes and cook until just heated through, about 5 minutes longer. Remove from the heat, stir in the green onions, cilantro and lime juice. Season with salt and pepper to taste.
Zucchini Bread
Sharon Raasch • Imperial, Neb.
3 Eggs, beaten
1 c. Vegetable Oil
2 c. Sugar
2 c. Zucchini, chopped and well drained
2 t. Vanilla
3 c. Flour
1 t. Soda
1/2 t. Baking Powder
1 t. Salt
2 t. Cinnamon
1/2 c. Nuts, chopped
Mix in order given. Grease and flour pans. Bake at 325 degrees for one hour. Makes 2 loaves.
Garlic Okra with Thyme
Nancy Wenlock, Byers, Colo.
2 lbs. Okra, whole
1 to 2 Tbsp. Olive Oil
3 to 4 cloves Garlic, crushed
1/4 t. Red Pepper Flakes, optional
2 t. Fresh Thyme, chopped
Salt and Pepper
Wash okra. Trim stems, but leave the caps on. In a large skillet, heat oil. Add okra, and sauté, stirring occasionally for 5 minutes. Add garlic, red pepper flakes, thyme and salt and pepper. Cook 5-7 more minutes and serve immediately.
Skillet Cabbage
Chris Bryant • Johnson City, Tenn.
4 c. Cabbage, chopped
2 Onions, sliced
1 Green Pepper, chopped
2 Tomatoes, chopped
2 t. Sugar
1/4 c. Vegetable Oil
Salt and Pepper to Taste
Combine all of the ingredients in a heavy skillet. Cook over medium heat for 5 minutes or until tender.
Apricot Glazed Green Beans
Helen Druse • Lafayette, Colo.
1 lb. Fresh Green Beans, cut into 3-inch pieces
1 Tbsp. Butter or Margarine
1/4 t. Salt
Place beans in a steamer basket in a saucepan over 1 inch of water or until crisp and tender. In a bowl, combine preserves, butter and salt. Heat uncovered on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl. Add apricot preserves and toss to coat. Makes 4 to 6 servings.