Rocky Mountain Recipes 2-4-13 |

Rocky Mountain Recipes 2-4-13

Stuffed Potato Skins a Tray with Sea Salt
Getty Images/Hemera | Hemera

Ranch Beans

Hannah Heath • Belle Fourche, S.D.

1 can Kidney Beans

1 can Lima Beans

1 can Green Beans

1 can Pork and Beans

1 bottle Chili Sauce

3/4 c. Brown Sugar, packed

1 Onion

Rinse and drain beans. Mix together. Cook on high in crock pot for 3 hours.

Nameless Rice

Twilight Horst • Fruita, Colo.

2 lbs. Ground Beef

1 Onion, chopped

1/2 c. Ketchup

2 Tbsp. Brown Sugar

2 Tbsp. Vinegar

2 Tbsp. Mustard

1 t. Salt

1 t. Worcestershire Sauce

2 Tbsp. Butter

2 Tbsp. Flour

2 c. Milk

1/2 t. Salt

1/8 t. Pepper

1 c. Velveeta Cheese, diced



To make barbecue meat, brown ground beef. Drain and add onion, ketchup, brown sugar, vinegar, mustard, salt and Worcestershire sauce. To make cheese sauce, melt butter, flour, milk, salt, pepper and cheese. Cook as much rice as you’ll need in salt water. Cook peas. Each person compiles their own plate. Put down rice, meat, peas, and cheese sauce over everything.

Spicy Sausage Tater Skins

Sharon Raasch • Imperial, Neb.

1 pkg. Regular Flavor Pork Sausage Roll

1 Tbsp. Chili Powder

2 t. Ground Cumin

2-1/2 c. Shredded Monterey Jack Cheese with Jalapeno Peppers, divided

2 Tomatoes, seeded and diced

3/4 c. Canned Black Beans, drained and rinsed

2 Tbsp. Jalapeno Peppers, finely chopped and seeded

4 Green Onions, thinly sliced, divided

4 Baking Potatoes, baked

2 Tbsp. Butter, melted

1 c. Sour Cream

Preheat oven to 450 degrees. Cook sausage in a large skillet over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Return to skillet. Stir in chili powder and cumin; cover. Cook 1 minute; stir. Remove from heat; cool slightly. Stir in cheese, tomatoes, beans, peppers and 1/4 cup onions. Cut potatoes lengthwise in half and scoop out centers, leaving 1/4-inch thick shells. Place potato shells, skin sides down, on baking sheet and brush with butter. Bake 15 to 20 minutes or until potatoes are crisp and golden brown. Fill each shell with about 3/4 cup sausage mixture. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Cut skins crosswise in half. Top with sour cream and garnish with remaining onions, if desired.

Glorified Vienna Sausages

Iola Egle • Bella Vista, Ark.

1/3 c. Ketchup

1/3 c. Dill Pickles, chopped

4 t. Prepared Mustard

1 (4 oz) can Vienna Sausage

1 Tbsp. Butter

3 Hamburger Buns

In a small bowl, combine ketchup, pickle and mustard. Melt butter in a skillet over medium heat. Add sausages and sauté until brown. Add ketchup mixture and cook 2 to 3 minutes. Serve on buns.

Baja Pork Stir-Fry

Marlene Maurer • Lakewood, Colo.

1/4 c. Chicken Broth

1-1/2 t. Cornstarch

1/2 t. Ground Cumin

2 cloves Garlic

1 (1 lb) Pork Tenderloin, cut into 1-inch pieces

3/4 t. Salt, divided

1/2 t. Black Pepper, divided

2 Tbsp. Canola Oil, divided

1/2 Red Onion, cut into wedges

1/2 c. Yellow Bell Pepper, julienne cut

1/2 c. Green Bell Pepper, julienne cut

1/2 c. Red Bell Pepper, julienne cut

1/2 Jalapeno Pepper, minced

10 Cherry Tomatoes, halved

1/4 c. Fresh Cilantro Leaves

Combine first 4 ingredients. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl. Add pork and cook for 3 minutes,, browning on all sides. Remove pork from pan and keep warm. Heat pan over high heat and add remaining 1 tablespoon canola oil and swirl to coat. Add onion and stir-fry for 1 minute. Add the bell peppers and jalapeno and stir-fry for 1 minute. Return pork to pan and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper and bring to a boil. Remove from heat and stir in tomatoes. Sprinkle with cilantro.

Pork Chops with Apricots

Helen Druse • Lafayette, Colo.

4 Pork Chops

Salt and Pepper, to taste

2 c. Sweet Potatoes, sliced

Pinch of Nutmeg

1/4 t. Ginger

3-1/2 c. Canned Apricots, undrained

Brown pork chops and season to taste. Place chops in casserole. Combine sweet potatoes, nutmeg, ginger, apricots and juice. Pour over chops. Bake at 350 degrees for 50 to 60 minutes. Makes about 4 servings.


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