Rocky Mountain Recipes 4-29-13
June 3, 2013
Easy Burrito Casserole
Twilight Horst • Fruita, Colo.
2 lb. Hamburger, browned
1 can Refried Beans
1/2 pkg. Taco Seasoning
3 c. Tomato Juice or Water
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1 can Mushroom Soup
2 c. Sour Cream
Cheddar Cheese, shredded
Mix hamburger, refried beans, taco seasoning and tomato juice or water. Fill 8 tortillas with mixture and put in a 9-by-13-inch dish. Make tortillas full. For topping, mix mushroom soup, sour cream and shredded cheddar cheese. Frost on casserole. Make sure edges are covered. Bake 1/2 hour at 350 degrees.
Mexican Corn Casserole
Ethel Williams • Papillion, Neb.
1/2 c. Soft Butter
1/2 c. Sugar
1/8 t. Salt
4 oz. Green Chilies, chopped
2 cans Cream Corn
1/2 c. Flour
1/2 c. Cornmeal
2 t. Baking Powder
Mix together. Pour into a 9-by-13-inch casserole dish. Bake 1 hour at 350 degrees.
JK Chappell • Gering, Neb.
2 lbs. Ground Beef
1 (16 oz) can Refried Beans
1 (4 oz) can Green Chilies, chopped
1 envelope Taco Seasoning
2 Tbsp. Hot Salsa
4 c. Colby-Monterey Jack Cheese, shredded and divided
12 oz. Uncooked Lasagna Noodles
1 (16 oz) jar Mild Salsa
2 c. Water
2 c. Sour Cream
1 (2-1/4 oz) can Ripe Olives, sliced and drained
3 Green Onions, chopped
1 Tomato, chopped, optional
In a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in the beans, chilies, taco seasoning and hot salsa. In a greased 13-by-9-inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine mild salsa and water. Pour over top. Cover and bake at 350 degrees for 1 hour or until heated through. Top with sour cream, olives, tomatoes and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings
Fire and Ice Salsa
Sharon Raasch • Imperial, Neb.
3 c. Watermelon, seeded and chopped
1/2 c. Green Bell Pepper, chopped
2 Tbsp. Lime Juice
1 Tbsp. Cilantro, chopped
1 Tbsp. Scallion
1 Tbsp. Jalapeno Peppers, chopped
In a large bowl, combine all ingredients. Mix well and cover. Refrigerate 1 hour or more before serving.
Hot Corn Dip with Crispy Tortilla Chips
Marlene Maruer • Lakewood, Colo.
2 Tbsp. Unsalted Butter
3-1/2 c. Corn Kernels from Fresh White or Yellow Corn
1/2 t. Salt
1/8 t. Black Pepper, freshly ground
1 c. Yellow Onions, finely chopped
1/2 c. Red Bell Peppers, finely chopped
1/4 c. Green Onions, green and white parts chopped
1 Jalapeno, seeded and minced
2 t. Minced Garlic
1/2 to 1 c. Mayonnaise
4 oz. Monterey Jack or Cheddar Cheese, shredded
4 oz. Sharp Cheddar Cheese, shredded
1/4 t. Cayenne
Tortilla Chips, for dipping
Preheat the oven to 350 degrees. Melt 1 tablespoon of butter in a large heavy skillet over medium-high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining 1 tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno and garlic and cook, stirring for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, half of the monterey jack and half of the cheddar cheese and cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with chips.
Home Made Pesto
Iola Egle • Bella Vista, Ark.
4 cloves Garlic, peeled
4 c. Packed Basil Leaves
1/2 c. Pine Nuts
1/2 c. Parmesan Cheese
1/4 t. Salt
1/2 t. Ground Black Pepper
1/2 c. Warm Water
6 Tbsp. Olive Oil
Drop garlic through the processing chute until minced. Next add basil and pine nuts, Parmesan cheese, salt and pepper. Combine oil and water and mix together. Serve on little pieces of toasted bread. Makes 1-1/2 cups.
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