Rocky Mountain Recipes 2-18-13
Chuck Wagon Oxtail Stew
Shirley Siering Kelly • Glade Park, Colo.
3 lbs. Oxtail’s, disjointed and floured
1 Potato, diced
1 c. Carrots, chopped
1 c. Onions, diced
2 cloves Garlic, crushed
2 Bay Leaves
1 t. Thyme
4 Juniper Berries
2 t. Parsley
1/2 c. Oil
2 qt. Beef Stock
2 c. Red Wine, optional
Salt and Pepper, to taste
In a Dutch oven, sauté onion and garlic until translucent. Remove and reserve in a bowl. Add floured meat to oil (add more if necessary.) Brown meat on both sides. Add all other ingredients and simmer until meat is tender, about 2 hours. To thicken, make a roué with flour until desired consistency is reached. The meat may be taken off the bones, but it’s finger licking good when left on!
Quick Veggie Soup
Chris Bryant • Johnson City, Tenn.
1 (16 oz) pkg. Frozen Mixed Vegetables
1 (1 oz) envelope Onion Soup Mix
1 (46 oz) can Cocktail Vegetable Juice
1 lb. Lean Ground Chuck
Brown ground chuck, stirring to crumble. Then drain. Combine first 3 ingredients and bring to boil. Stir meat into vegetables and simmer for 20 to 25 minutes. Serve with pimento cheese sandwiches.
Loaded Bratwurst Stew
JK Chappell • Gering, Neb.
4 c. Green Cabbage, coarsely chopped
1 lb. Smoked Bratwurst, cut into 1/2-inch slices
1-1/2 c. Red Potatoes, coarsely chopped
3/4 c. Red Sweet Pepper, chopped
1 Onion, cut into thin wedges
2 (14 oz) cans Chicken Broth
1 Tbsp. Spicy Brown Mustard
1 Tbsp. Cider Vinegar
1/4 t. Salt
1/4 t. Ground Black Pepper
1/8 t. Celery Seed
Shredded Swiss Cheese, optional
In a 5 to 6-quart slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper and onion. In a large bowl, whisk together broth, mustard, vinegar, salt and black pepper. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese.
Split Pea Soup
Sharon Raasch • Imperial, Neb.
6 slices Bacon, cut into 1-inch pieces
1 Onion, chopped
1 Leek, thinly sliced
1 Carrot, chopped
2 cloves Garlic, minced
4 (10.5 oz) cans Chicken Broth
1-1/2 c. Green Split Peas
2 Bay Leaves
1 t. Fresh Rosemary, chopped
Place bacon in a large pot and cook over medium heat until crisp. Stir in onion, leek, carrot and garlic. Cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves and roesmary. Bring to a boil. Reduce heat to low. Cover and simmer until peas are cooked, about 1 hour, stirring occasionally.
Chicken Tortilla Soup
Marlene Maurer • Lakewood, Colo.
1 qt. Chicken Broth
1-1/2 lbs. Boned, Skinned Chicken Thighs, cubed
1/2 White Onion, chopped
1 (14.5 oz) can Diced Tomatoes
1/2 to 1 Serrano Chile, halved and sliced
1 (15 oz) can Black Beans, drained and rinsed
1/2 t. Chili Powder
1/2 t. Cayenne
1/2 t. Pepper
2 c. Corn Tortilla Chips, coarsely crushed and divided
1/2 c. Cotija Cheese, crumbled
1/2 c. Cilantro Leaves
Heat broth, covered in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans and spices. Reduce heat. Simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips. Ladle into bowls. Serve soup with remaining 1 cup chips, cheese, cilantro and a squeeze of lime.
Helen Druse • Lafayette, Colo.
1 lb. Ground Beef
1 Onion, chopped
1 (16 oz) can Chili Beans
1 can Cream Style Corn
1 (14-1/2 oz) can Peeled Tomatoes, undrained
1 (14 oz) jar Spaghetti Sauce
1 envelope Taco Seasoning
1/4 t. Pepper
In a saucepan, cook beef and onion over low heat until meat is no longer pink. Drain. Stir in chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and pepper. Bring to a boil. Reduce heat. Simmer, uncovered for 10 to 20 minutes. Serve.
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