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

Lime wedges

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.

Chili

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.