Rocky Mountain Recipes 8-26-13 |

Rocky Mountain Recipes 8-26-13

Cod and Salmon Fish Cakes with Corn and Salad
Getty Images | Valueline

Super Shrimp Casserole
Sharon Raasch • Imperial, Neb.
1 lb. Shrimp, cooked, peeled, deveined
Salt and Pepper to taste
1/2 lb. Mushrooms, fresh, sliced
3 Tbsp. Butter plus 4 Tbsp. Softened butter
1 Tbsp. All-purpose flour
8 oz. Sour cream
1 t. Soy sauce
1/4 c. Parmesan cheese, grated
1 t. Paprika
Preheat oven to 400 degrees. Arrange shrimp in a single layer in a greased shallow baking dish. Sprinkle with salt and pepper. In a medium skillet, saute mushrooms in 3 tablespoons butter until lightly browned. Transfer mushrooms to a medium bowl and toss with flour. Stir in sour cream, softened butter, soy sauce and salt and pepper. Pour mushroom sauce over shrimp; sprinkle with Parmesan cheese and paprika. Bake 10-12 minutes, or until bubbly.

Cottage Cheese Salmon Patties
Chris Bryant • Johnson City, Tenn.
1 lb. can Salmon, drained, flaked
3 Eggs, slightly beaten
3/4 c. Dried bread crumbs
1 c. Cottage cheese
1 Tbsp. Parsley, chopped
1 small Onion, chopped
Combine all ingredients. Shape into patties. Fry in butter until brown on both sides.

Hot Seafood Sandwiches
Cathleen Kuhlmann • Longmont, Colo.
3 Bacon strips
1/4 lb. Mushrooms (1-1/4 c. Fresh)
1/4 c. Onion, chopped
1 c. Crab, shrimp or imitation crab
1 c. Swiss cheese, grated
1/2 c. Parmesan cheese, grated
1/2 c. Mayonnaise
1/4 t. Oregano
1/2 t. Prepared mustard
1 t. Horseradish
6 English muffins or thick sliced French bread
Cayenne pepper
Cook bacon until crisp, remove from skillet and drain; crumble when cool. Saute mushrooms and onion in bacon grease. Mix crab, cheeses and mayonnaise. Combine with bacon, mushrooms and onion. Add oregano, prepared mustard and horseradish, is desired. Spread on buttered muffins or bread. Sprinkle with cayenne pepper and paprika. Place on cookie sheet and bake at 400 degrees for 15 minutes.

Sonora Shrimp
Thelma Horton • Longmont, Colo.
2 Tbsp. Margarine
1 Green bell pepper, coarsely chopped
1/2 c. Onion, chopped
1/2 c. Celery, chopped
1 (14.5 oz) can Whole peeled tomatoes, undrained, cut up
1/2 c. Dry white wine
1/2 t. Seasoned salt
1/2 t. Seasoned pepper
1/2 t. Garlic powder
1/4 t. Dried thyme, crushed
1 lb. Shrimp, peeled, deveined
1 2-1/4 oz.) can Olives, sliced, drained
In a large skillet, melt margarine and saute bell pepper, onion and celery. Add remaining ingredients, except shrimp and olives; blend well. Bring to a boil; reduce heat and simmer, uncovered for 15 minutes, stirring occasionally. Add shrimp and olives then cook 10 minutes or until shrimp turns pink. Sever over hot fluffy rice.

Indian-Spiced Salmon
Marlene Maurer • Lakewood, Colo.
4 Salmon fillet, boned, 6 oz. each, 1-inch thick
2 Sweet onions, peeled, slivered
2 Tbsp. Butter, melted
3 Tbsp. Brown sugar, firmly packed
2 Tbsp. Coriander, ground
1 t. Fennel seeds, ground
1/2 to 3/4 t. Cayenne
1/2 t. Cardamom, ground
1/2 t. Cloves, ground
1/2 t. Cinnamon, ground
1 Tbsp. Lemon juice
2 Tbsp. Cilantro, fresh, chopped
Lemon wedges
Rinse salmon and pat dry. Line a 12-by-18-inch baking pan with foil and set pieces, skin down, 1-inch apart. Scatter onions around salmon. In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves and cinnamon. Stir in juice and brush over tops and sides of salmon. Bake at 400 degrees for 15 minutes. Turn oven to broil and broil salmon 6-inches from heat until top is bubbling and well browned and fish is opaque but still moist looking in the center of the thickest part, about 4-6 minutes. Transfer salmon pieces to a serving dish, leave skin behind and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.

Avocado Crabmeat Salad
Helen Druse • Lafayette, Colo.
1/2 c. Crabmeat, flaked or imitation
1/2 c. Lettuce, chopped
1/2 c. Celery, chopped
1/2 t. Onion, chopped
1/2 t. Lemon juice
1/8 t. Salt
1/8 t. Paprika
2 Tbsp. Mayonnaise
1 large Avocado, peeled, pitted and halved
In a large bowl combine crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for over an hour. Stir in mayonnaise until combined. Serve in avocado halves.


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