Rocky Mountain Recipes 7-23-12 | TheFencePost.com

Rocky Mountain Recipes 7-23-12

Green Tomato Pie

Marcey Dyer • Pierce, Colo.

Pastry for Double 9-inch Pie

8 Green Tomatoes

1 c. Raisins

2 Tbsp. Butter

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2 Tbsp. Vinegar

1 1/4 c. Sugar

4 Tbsp. Cornstarch

1 t. Cinnamon

1/2 t. Ground Cloves, optional

Slice off tops of tomatoes. Scoop out pulp with small melon ball cutter, reserving pulp to use as necessary to thin filing. Drain tomatoes, upside down, on paper towel. Combine remaining ingredients in small bowl. Stuff tomatoes. Refrigerate until serving time. Yield: 2 dozen.

Pickled Vegetables

Betty Norden • Fort Collins, Colo.

2 qt. Water

1 qt. White Vinegar

1 c. Pickling Salt

Vegetables of your choice

Boil all together five minutes. Pour into jars that have been packed with carrot circles, celery sticks, cauliflower, green pepper strips, olives, cocktail onions, etc. Seal. Ready to eat in 6 weeks. *Can also add dried red peppers, garlic cloves and dill.

Cherry Tomatoes Stuffed

Sharon Raasch • Imperial, Neb.

1 pint Cherry Tomatoes

1 (3 oz) pkg. Cream Cheese, softened

1/4 c. Ranch Style Dressing

2 Tbsp. Green Onions, thinly sliced

2 Tbsp. Water Chestnuts, finely chopped

2 Tbsp. Walnuts, finely chopped

Slice off tops of tomatoes. Scoop out pulp with small melon ball cutter, reserving pulp to use as necessary to thin filing. Drain tomatoes, upside down, on paper towel. Combine remaining ingredients in small bowl. Stuff tomatoes. Refrigerate until serving time. Yield: 2 dozen.

Vegetarian Stuffed Peppers

Marlene Maurer • Lakewood, Colo.

6 Red Bell Peppers

1 t. Olive Oil

3/4 c. Shallots, finely chopped

4 c. Mushrooms, chopped

1 c. Fresh Parsley, chopped

1/4 c. Slivered Almonds, toasted

3 Tbsp. Dry Sherry

1 1/2 t. Ancho Chile Powder

2 1/2 c. Hot Cooked Brown Rice

1 c. Tomato Juice

1/2 t. Freshly Ground Black Pepper

1/2 t. Garlic Powder

1/4 t. Salt

1/4 c. Fresh Parmesan Cheese, grated

Preheat oven to 350 degrees. Cut tops off bell peppers, discard seeds and membranes. Cook peppers in boiling water for 5 minutes. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and sauté 3 minutes or until tender.

Add mushrooms and sauté 4 minutes or until tender. Add parsley, almonds, sherry and chile powder and sauté 3 minutes. Add rice, juice, black pepper, garlic powder, and salt and sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place stuffed bell peppers in a 13-by-9-inch baking dish. Bake at 350 degrees for 15 minutes. Yield 6 servings.

Mustard Pickles

Iola Egle • Bella Vista, Ark.

1 gallon Cucumbers and Onion Slices

1 c. Salt

1 qt. Vinegar

5 c. Granulated Sugar

1 1/2 c. Flour

2 Tbsp. Turmeric

1 Tbsp. Dry Mustard

2 Tbsp. Celery Salt

Drop cucumbers and onion slices into water with salt. Let stand overnight. Drain. If too salty, cucumbers can be freshened in cold water after draining. Combine vinegar and sugar. Heat to boiling. Combine flour, turmeric and dry mustard. Mix with enough cold water to make a paste. Add paste to syrup and bring to a boil. Add celery seed, cucumbers and onions. Simmer a few minutes. Seal in jars.

Nancy's Roast Veggies

Nancy Wenlock • Byers, Colo.

1 c. Carrots, cut into pieces

2 c. Onions, sliced

2 c. Potatoes, sliced

1/2 c. Olive Oil

Fresh Thyme or Basil and Oregano, chopped

Salt and Pepper
Preheat oven to 450 degrees. Mix oil and spices and salt and pepper. Spread veggies on baking sheet with sides or broiler pan. Drizzle oil mixture over veggies and toss to mix. Bake 35 to 45 minutes or until consistency preferred.