Rocky Mountain Recipes 4-8-13

Sweet and Sour Chicken

Chris Bryant • Johnson City, Tenn.

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1/2 bottle Russian Salad Dressing

1 envelope Onion Soup Mix

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1/2 c. Apricot Pineapple Jam

1 Chicken, cut up

Mix ingredients. Pour over chicken. Bake uncovered in a 350 degree oven for 45 minutes. Serve remaining sauce over rice.

Hamburger Chow Mein

Diane Klein • Loveland, Colo.

1 lb. Meat (Hamburger, Chicken or Turkey)

2 c. Celery, chopped

1/2 c. Onions, chopped

1 c. Minute Rice

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 Tbsp. Soy Sauce

Salt and Pepper

Brown or boil meat. Add celery and onions in a skillet. When brown, stir in soups, soy sauce, rice and 2 cups of water. Put in casserole, cover and bake in 350 degree oven for 1 hour. Uncover casserole and add 1 can chow mein noodles on top and return in oven uncovered and bake another 1/2 hour.

Spicy Peanut Noodles with Shrimp

Marlene Maurer • Lakewood, Colo.

Peanut Sauce

1/3 c. Creamy Peanut Butter

1/4 to 1/3 c. Water

2 Tbsp. Low-Sodium Soy Sauce

1-1/2 Tbsp. Rice Vinegar

1 to 2 t. Chile Paste with Garlic

1/2 t. Sugar

1/2 t. Salt, divided

Shrimp

1 lb. Medium Shrimp, peeled and deveined

Cooking Spray

Pasta

4 c. Cooked Thick Udon Noodles or Linguine

1 Red Bell Pepper, cut into julienne strips

3/4 c. Cucumber, chopped and seeded

1/4 c. Green Onions, diagonally cut

3 Tbsp. Roasted Peanuts, chopped

2 Tbsp. Cilantro Leaves

4 Lime Wedges, optional

To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt. Stir with a whisk. To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done. To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber and onions in a large bowl and toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges if desired. Yield: 4 servings

Oriental Chicken Salad

Twilight Horst • Fruita, Colo.

2 Chicken Breasts, charbroiled and chopped

2 Green Onions, chopped fine

2 oz. Toasted Sliced Almonds

1/2 head Shredded Cabbage

Carrots, shredded

1 pkg. uncooked Ramen Noodles

3 Tbsp. Red Wine Vinegar

1/2 c. Vegetable Oil

1 t. Salt

1/2 t. Pepper

1/2 pkg. Ramen Seasoning

3 Tbsp. Sugar

In a bowl, mix together chicken breasts, green onions, toasted almonds, shredded cabbage, carrots and ramen noodles. For dressing mix together red wine vinegar, vegetable oil, salt, pepper, ramen seasoning, sugar. Toss together and serve immediately.

Spring Rolls

Sharon Raasch • Imperial, Neb.

1/2 c. Soy Sauce

1/4 c. Light Brown Sugar, packed

1 Tbsp. Ground Ginger

2 t. Garlic Powder

6 c. Chinese Cabbage, shredded

2 c. Fresh Bean Sprouts

1 Carrot, shredded

3 Scallions, chopped

8 Egg Roll Wrappers

Oil for frying

In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder and mix well. In a large bowl, combine cabbage, bean sprouts, carrot and scallions and mix well. Pour soy sauce mixture over cabbage mixture and toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well. Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion. Roll up tightly. Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot, but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side or until golden. Drain on a paper towel-lined platter. Serve immediately.

Chinese Casserole

Helen Druse • Lafayette, Colo.

1 can Chow Mein Noodles

1 can Cream of Mushroom Soup

1 c. Celery, chopped

1 can Shrimp

1/2 c. Water

Combine all ingredients in a bowl. Mix well. Place in a shallow casserole dish. Bake at 350 degrees for 30 minutes. Yields: 4 to 5 servings