Rocky Mountain Recipes 3-11-13 |

Rocky Mountain Recipes 3-11-13

Green Velvet Cake

Marcy Dyer • Pierce, Colo.

2-1/2 c. Flour

1 Tbsp. (heaping) Cocoa

1 t. Baking Soda

1 t. Salt

1-1/2 c. Sugar

1 c. Buttermilk

1-1/2 c. Vegetable Oil

2 Eggs

1 t. Vinegar

1 t. Vanilla

1 (1 oz) bottle Green Food Coloring


3 heaping Tbsp. Flour

1 c. Milk

1 c. Butter

1 c. Sugar

1 t. Vanilla

Preheat oven to 350 degree. Grease and flour two (9-inch) cake pans. In a medium bowl, stir together flour, cocoa, soda and salt. In a large bowl, mix together sugar, buttermilk, oil, eggs and vinegar. Add dry ingredients to wet ingredients. Beat on medium speed until well blended. Add vanilla and food coloring and beat on low speed until blended. Pour into cake pans and bake for 25-30 minutes. * May also use 9-by-13-inch pans. For frosting: Cook flour and milk until thick, stirring constantly. Cool. Cream sugar, butter and vanilla until very fluffy. Add to cooled first mixture. Blend together and spread on cooled cake.

Irish Salt Beef with Cabbage

Nancy Wenlock • Byers, Colo.

4 lb. Corned Beef

1 or 2 Carrots, sliced

2 Onions, 1 stuck with 4 cloves

1 Cabbage

Cold Water

1 t. Dry Mustard Powder

1 sprig Thyme

1 sprig Parsley


The meat can be soaked 3 hours before cooking if you want to use the water for soup stock later. Put meat and all ingredients but cabbage in a large pot. Cover with cold water and bring to a boil. Skim off any scum. Cover and simmer very gently for 45 minutes, then add cabbage, cut into quarters. (Leave a little of the cabbage stump on as it adds flavor.) Cook another 30 minutes to the pound and serve on a dish surrounded by the cabbage.

Deluxe Corned Beef Hash

Sharon Raasch • Imperial, Neb.

2 Tbsp. Butter

2 Tbsp. Extra-Virgin Olive Oil

1 Onion, chopped

5 Yukon Gold Potatoes, peeled and cut into 1/4-inch cubes

1 Carrot, coarsely shredded

2 lbs. Corned Beef, cooked and cubed

2 Tbsp. Fresh Parsley, chopped

1/4 t. Dried Thyme Leaves

Salt, to taste

1/2 t. Ground Black Pepper

Melt butter with the olive oil in a large skillet over medium heat and cook the onion just until it begins to brown, about 8 minutes.

Stir in the potatoes and carrot and cook until tender, about 15 minutes, stirring occasionally.

Stir in the cubed corned beef, parsley, thyme, salt and pepper.

Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Pistachio Ambrosia

Joyce Ramey • Greeley, Colo.

2 (17 oz) Fruit Cocktail

2 (20 oz) cans Pineapple Chunks

2 (11 oz) cans Mandarin Oranges

4 (3-4 oz) pkgs. Instant Pistachio Pudding Mix

2 c. Sour Cream

1 (12 oz) carton Frozen Whipped Topping, thawed

Chopped Pecans, optional

Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside. Pour juice into a 4-quart bowl. Add pudding mix and mix until smooth. Stir in sour cream and whipped topping and mix until smooth. Fold in fruit. Chill for several hours. Top with pecans just before serving. Yield: 16 to 20 servings

Sooper Salad

Helen Druse • Lafayette, Colo.

1 (3 oz) Lime Gelatin

1 c. Boiling Water

1 c. Evaporated Milk

1 c. Cottage Cheese

1 (20 oz) can Crushed Pineapple, drained

1/2 c. Mayonnaise

1/2 c. Celery, chopped

1/2 c. Nuts, chopped

Dissolve gelatin in boiling water. Add remaining ingredients. Pour into a 6-by-9-inch glass pan. Chill. Cut into squares. Makes 8 servings.

Fantastic Potatoes

Iola Egle • Bella Vista, Ark.

2 lbs. Potatoes, washed and peeled

1 stick Butter

Seasoned Salt, to taste

2 c. Sour Cream

1 pkg. Ranch Style Dressing Mix

1/2 lb. Cheddar Cheese, grated

Dice potatoes into a 2-quart covered casserole. Slice butter over potatoes and sprinkle generously with seasoned salt. Cover and bake 1 hour at 350 degrees. Combine sour cream and dressing mix.

Spread evenly over hot potatoes. Top with grated cheese. Return to oven until cheese melts.