Rocky Mountain Recipes 8-20-12
New Potato and Green Bean Salad
Marlene Maurer • Lakewood, Colo.
1 lb. New, Small, Red or Yukon Gold Potatoes, peeled
8 oz. Fresh Green Beans, trimmed and cut into 1-inch pieces
1/4 c. Olive Oil
2 Tbsp. Dijon Mustard
2 Tbsp. Cider Vinegar
2 Tbsp. Fresh Chives, chopped
2 Tbsp. Blue Cheese, crumbled
Cook the potatoes in a large pot of boiling water for 6 minutes. Add the beans and continue to boil until the potatoes are tender and the beans are crisp-tender, about 4 to 6 minutes longer. Drain. Cut the potatoes into bite-size pieces and transfer to a large bowl. Add the beans. In a small bowl, whisk together the oil, mustard and the vinegar. Pour over the warm potatoes and beans and toss. Cover and chill at least 4 hours. Just before serving, stir in the chives. Add the cheese if desired.
Black-Eyed Pea Salad
Helen Druse • Lafayette, Colo.
4 to 5 Celery Stalks
1 Green or Red Pepper
4 to 5 Green Onions
2 cans Black-Eyed Peas, drained
1/3 c. Minced Cilantro or Parsley
1/2 c. Italian Dressing
Chop celery, peppers and onions. Combine chopped vegetables, peas and next three ingredients in a large bowl. Cover and chill. Serve on a bed of lettuce. *Can add chopped chicken.
German Potato Salad
Chris Bryant • Johnson City, Tenn.
4 c. Potatoes, sliced and boiled
4 slices Bacon, cut into small slices
1 Onion, diced
1 Tbsp. Flour
1 Tbsp. Sugar
1 t. salt
1 t. Paprika
1/2 c. Vinegar
1/2 c. Water
Brown bacon and drain. Crumble bacon and sprinkle over the potatoes. Add onion to hot bacon fat and cook only a few minutes to avoid burning. Add flour to bacon fat and onions and blend. Add sugar, salt, paprika, vinegar and water. Cook until clear, stirring constantly. Pour the mixture over the potatoes and bacon. Mix well. Serve hot or cold.
Strawberry Shortcake Salad
Marsha Konken • Sterling, Colo.
1 (3 oz) Regular Vanilla Pudding Mix
1 (3 oz) Strawberry Jello
1-1/4 c. Water
1 (10 oz) pkg. Frozen Strawberries, thawed and drained
1 (8 oz) Cool Whip, thawed
Combine the pudding, jello and water in a saucepan. Bring to a boil. Let boil 3-5 minutes, stirring constantly until mixture is a thick, clear and deep red color. Cool completely. Fold in strawberries and cool whip. Chill.
Surprise Apple Salad
Iola Egle • Bella Vista, Ark.
2 Tbsp. Flour
2 Tbsp. Granulated Sugar
1 c. Whole Milk
2 Golden Delicious Apples, chopped
2 Red Delicious Apples, chopped
1/2 c. Celery, finely chopped
1/2 c. Seedless Red Grapes, quartered
1/2 c. Seedless Black Grapes, quartered
2-3 Snicker Candy Bars, cut in small bite-size pieces
In a small saucepan, combine flour and sugar. Whisk the egg and milk. Stir into flour mixture until smooth. Bring to a boil over medium heat. Cook and stir for 1-1/2 minutes or until thickened and bubbly. Refrigerate until serving time and then drizzle over remaining ingredients.
Pacific Carrot Salad
Marcey Dyer • Pierce, Colo.
2 (3 oz) pkg. Orange Jello
2 c. Boiling Water
1/4 c. Pineapple Juice
4 c. Carrots, grated
2 c. Cottage Cheese
1 c. Mayonnaise
1 c. Pineapple, crushed
1 c. Pecans, chopped
Dissolve jello in boiling water. Add pineapple juice. Chill until slightly congealed. Beat with mixer until frothy. Fold in remaining ingredients.