Rocky Mountain Recipes 7-30-12 |

Rocky Mountain Recipes 7-30-12

Cooking prawns
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Tuna Burgers

Patty Spellman • Yuma, Colo.

1 can Tuna Fish

1 can Mushroom Soup

1 c. Onion, chopped


Combine first 3 ingredients. Butter buns. Fill with mixture. Heat in a 350 degree oven for about 15 minutes.

Scalloped Corn and Oysters

Paul Tomlinson • Marshalltown, Iowa

1 (20 oz) can Corn

1 small can Oysters

1 c. Cracker Crumbs

3 Tbsp. Butter

1/2 t. Salt

1/4 t. Pepper

1 1/2 to 2 c. Milk

Mix corn, oysters, salt, pepper, milk, and some crumbs. Put in a baking dish. Cover with part of crumbs and add butter on top. Bake at 400 degrees for 35 minutes.

Salmon Soup

Chris Bryant • Johnson City, Tenn.

1 1/2 sticks Butter

1 Onion, finely chopped

1 can Pink Salmon

1 1/2 pints Whole Milk

Salt and Pepper, to taste

Dash of Tabasco Sauce

Sauté onion in 1/2 stick butter until onions are soft and translucent. Place salmon in heavy saucepan. Bring to a boil in remaining butter. Pour in milk and onion mixture and simmer while stirring to mean boil. Add salt, pepper and Tabasco sauce. Heat all ingredients and serve hot with crackers or croutons.

Stir Fried Shrimp and Mushrooms

Helen Druse • Lafayette, Colo.

4 Garlic Cloves, minced

2 t. Vegetable Oil

1 lb. Shrimp, uncooked, peeled and deveined

3 c. Fresh Mushrooms, sliced

1 c. Green Onions, sliced

1/4 c. Chicken Broth

Hot Cooked Rice

Lemon Slices

Heat cooked In a large skillet or wok, sauté garlic in oil for 1 minute. Add the shrimp, mushrooms and onions. Stir in the broth. Cook for 2 minutes longer or until shrimp turns pink. Serve over rice and garnish with a lemon. Yield: 4 servings

Cajun Country Shrimp Boil

Marlene Maurer • Lakewood, Colo.

1/2 lb. Large Shrimp in Shell

3 Red Bliss Potatoes

1 ear Corn, cut in half

2 Lemons, cut in quarters

1/4 t. Cayenne Pepper

1/8 t. Cloves, ground

1/2 clove Garlic

1/2 Bay Leaf

1/2 t. Old Bay Seasoning

1/2 t. Black Pepper, ground coarse

2 dashes Tabasco


1/2 lb. All-meat Hot Dog

2 Onions

1 Carrot, cut into quarters

1 to 2 Crabs

Boil water in a large kettle on stove or outdoor cooker. Season water with salt and your choice of above flavorings, along with the juice of 2 lemons or 2 tablespoons vinegar. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil. When potatoes and carrots are almost tender, add corn and crabs. Bring to a boil, then add shrimp. Cook a few minutes until shrimp are just done-they will be pink. Drain and pour into basket or onto platters. Serve with cocktail sauce and Dijon mustard.

Buttermilk Fish Fillets

Sharon Raasch • Imperial, Neb.

2 lbs. White Fleshed Fish Fillets

1 c. Buttermilk

1 c. Biscuit Baking Mix

1/2 t. Salt

1/4 t. Ground Red Pepper

1/4 c. Canola Oil, plus more if needed for frying

Place fish in a 9-by-13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once. In a shallow baking dish, combine biscuit baking mix, salt and ground red pepper. Mix well. Remove fish from buttermilk, discarding excess buttermilk. Place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately.


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