Rocky Mountain Recipes 8-13-12
Marsha Konken • Sterling, Colo.
3 to 4 Cucumbers
1 Tbsp. Dill Weed
1 c. Sugar
1/2 c. Vinegar
1/2 c. and 1 t. Water
Slice cucumbers and onion. Combine with dill weed. Combine sugar, vinegar and water in a saucepan, bringing to a boil. Pour over the cucumber/onion mixture. Toss gently to coat. Cover and chill overnight.
Hannah Heath • Belle Fourche, S.D.
5 Tbsp. Crushed Pineapple, drained
3 Tbsp. Peanut Butter
1/4 t. Salt
Mix well. Use as filling with light or regular bread. Cut off crusts and use fancy cutter for company treats.
Marcey Dyer • Pierce, Colo.
1 qt. Whole Dill Pickles
2-1/2 c. Sugar
1/2 c. Vinegar
2 Tbsp. Pickling Spice
Drain the pickles. Cut into 1/2-inch slices and place in a deep bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth. Tie it closed and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar. Cover and refrigerate. Remove the spice bag after one week.
*Pickles taste best after 2 or 3 days.
Watermelon Wedges with Lime and Honey
Marlene Maurer • Lakewood, Colo.
1/2 c. Lime Juice, freshly squeezed
3 Tbsp. Clover Honey
3 (1-inch) slices Watermelon, chilled and quartered
Whisk together the lime juice and honey in a bowl until the honey dissolves. Arrange watermelon wedges on a large platter and drizzle with the lime-honey dressing in equal measure. Serve immediately.
Easy Butterscotch Apples
Iola Egle • Bella Vista, Ark.
4 Red Delicious Apples, washed and dried
1 (6 oz) pkg. Butterscotch Chips
2 Tbsp. Corn Syrup
2 Tbsp. Butter
1-1/2 t. Water
Party Peanuts, chopped, optional
Combine butterscotch chips, syrup, butter and water over hot water (not boiling) in double boiler. Stir until chips melt and mixture is nice and smooth. Place a wooden dowel in each apple. Dip apples into butterscotch mixture. Place on waxed paper. Optional: Roll in chopped party peanuts. Chill in refrigerator at least 15 minutes before eating.
Deli Style Roll Ups
Sharon Raasch • Imperial, Neb.
2 (8 oz) pkg. Cream Cheese
2 Green Onions, finely chopped
3 Tbsp. Spicy Brown Mustard
5 (10-inch) Flour Tortillas
2 (2-1/2 oz) pkgs. Turkey, Ham, or Roast Beef, thinly sliced
5 Lettuce Leaves
Combine first 3 ingredients and stir well. Spread evenly over 1 side of each tortilla. Place lettuce leaf over cream cheese layer. Top each with 4 ham, turkey or roast beef slices. Roll up tightly, jellyroll fashion. Wrap in plastic wrap and chill at least 2 hours or up to 2 days. To serve, remove plastic wrap and cut into 1-inch thick slices.
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